Why the study?
I went to Japan in 2014 to learn different things about the country as a Philippine youth ambassador. For gluttons (like me), aside from the local traditional cuisine, what fascinated me is the wide expanse of their local flavors. Apart from the permanent flavors (like Matcha, Strawberry etc.), they also have seasonal, and I even heard regional (prefectural) flavors which are only available in specific areas.
I was lucky enough to cop some. I went to Tokyo and Hokkaido, and I managed to bring home Hokkaido Red Bean, Lemon Cheesecake, and Sakura Matcha Latte, Yuzu, and of course, Matcha.
After enjoying these treats, I kept wondering why we don’t have that variety in the Philippines. I believe we have lots of local flavors here. Hence, the study. Please enjoy these simple eye treats and mind candies, and let me know what you think!
Let's start!
UBE (Purple Yam)
Ube is a starchy, sweet root crop prepared for hours by the locals during fiestas and occasions as Halaya, a sticky Ube jam dessert. Ube is also a popular flavor infused in candies, ice creams and spreads. It is slowly gaining global recognition because of a New York bakeshop’s Ube donut with edible gold, and also, a Steven Universe episode – baking an Ube swiss roll.
Pandan
Pandan is a fragrant grass that has hints of almond, vanilla, and coconut. A lot of people like Pandan because of its very light flavor and smell. It is usually seen as flavoring in drinks, biscuits, ice creams, rice cakes, and even rice (for the aroma)!
MAIS (Corn)
Maize/Corn or Mais, is one of the world’s staples. Commonly used in cereals and chips, its presence is virtually everywhere. Its local Sweet Corn variant is enjoyed by adults and children alike.
MACAPUNO (Coconut Sport)
Macapuno, or Coconut Sport, is a variety of cultivated coconut originating in the Philippines. Its coconut flesh containing high amounts of sucrose is one of the reasons why it became a mainstay in the Philippine desert scene. Laguna, a province south of Manila, is a famed producer of Macapuno products like pies, bukayo (chewy coconut strips candy), and macapuno balls.
SAMPAGUITA (Jasmine)
A flavor for the mildly adventurous tastebuds, Sampaguita offers an odd yet addicting taste color translated from the familiar fragrance you might have smelled from a Philippine church. It certainly looks like Jasmine because yes, it is Jasmine. And why can't it be a flavor? The flavor of a rose has already a small yet promising following. A restaurant even made an ice cream out of it!
LECHE FLAN (Crème Caramel)
A feast of egg, caramel, and milk mixed together to create a classic pudding. Leche Flan actually originated in Spain, but ever since the Spaniards introduced this dessert here, Filipinos embraced this gastronomic invasion and owned it. Now, Filipinos might possibly outnumber any country doing this because Filipinos eat Leche Flan, during occasions or just a quick treat after mealtime.
SAGING LAKATAN (Banana, Lakatan Variant)
Philippines is a top banana exporter, and has a lot of banana varieties to begin with. The sweetest version of it, the Lakatan, is a market street staple. It's impossible to never see a banana cart in a Philippine local market. It is delicious as a desert itself, but adding the wafer goodness of KitKat, you might want to buy Banana Kit-Kats in bunches, just like the real ones.
KAPENG BARAKO (Batangas Coffee, Liberica)
A homegrown Liberica variant, Kapeng Barako proudly stands as a unique coffee that the Philippines can be truly proud of. It has the same kick like Red Bull, or even better. Once you drink a cup, prepare to be sleepless and energized for hours; or why not take a lighter take of it with its Kit-Kat version?
KALAMANSI (Philippine Lime, Calamondin)
The weirdest and the most sour flavor in the set, the Kalamansi flavor offers just the right tanginess of Philippine Lime when mixed with cream. It's the most refreshing take yet - combining citrus-milky goodness!
KASOY (Cashew Nut)
Cashew Nuts are popular in Asia, and Philippines is a home to a massive Cashew Nuts production and processing. Antipolo and Laguna are hotspots for Kasoy, and many people from the cities go to the aforementioned places just to buy the nuttiest pasalubong (take-homes)!
MANGGA - TABLEA (Mango - Cocoa)
Mangoes from the Philippines are enjoyed worldwide, same as our locally-grown Cacao. Now, combined Chocolate and Mango, and you'll get fruitiness and roasted cacao goodness in every bite.
SILI - TABLEA (Chili - Cocoa)
For those who wanted chocolate with a twist, Sili-Tablea positions itself to be the challenger dessert in today's market. Bursts of chocolate realness and added with gooey chili-chocolate fill inside, it makes you want to suddenly drink but munch a bit more.
What flavors do you want to see next?
Comment below! Thank you!
