Starbucks' Adzuki Kinako Warabimochi Fuku Frappuccino is Jelly-Like
Laura McQuarrie — December 31, 2019 — Lifestyle
References: starbucks.co.jp & soranews24
To cap off 2019 and welcome 2020, Starbucks Japan created the Adzuki Kinako Warabimochi Fuku Frappuccino with pieces of warabi mochi, which mimic the rice cakes that are typically served to ring in the New Year. Thanks to the inclusion of this ingredient, the festive drink has a jelly-like texture.
Beyond having a texture of mochi, the new frappuccino also shares the same flavors of the seasonal treats by including kinako soybean flour and freeze-dried adzuki red beans to reinterpret the popular treats.
Alongside the Adzuki Kinako Warabimochi Fuku Frappuccino, Starbucks Japan is also unveiling the Azuki Kinako Fuku Latte, which boasts the same ingredients as its cold counterpart, minus the pieces of warabi mochi.
Image Credit: Starbucks Japan
Beyond having a texture of mochi, the new frappuccino also shares the same flavors of the seasonal treats by including kinako soybean flour and freeze-dried adzuki red beans to reinterpret the popular treats.
Alongside the Adzuki Kinako Warabimochi Fuku Frappuccino, Starbucks Japan is also unveiling the Azuki Kinako Fuku Latte, which boasts the same ingredients as its cold counterpart, minus the pieces of warabi mochi.
Image Credit: Starbucks Japan
Trend Themes
1. Mochi-inspired Beverages - The popularity of textured mochi frappuccinos demonstrates a trend towards incorporating unique textures in beverage offerings.
2. Seasonal Flavor Reinvention - Starbucks' use of traditional New Year flavors in their Adzuki Kinako Warabimochi Fuku Frappuccino reflects a trend of reinventing seasonal flavors to cater to consumer preferences.
3. Japanese-inspired Beverages - Starbucks Japan's introduction of Adzuki Kinako Warabimochi Fuku Frappuccino and Azuki Kinako Fuku Latte highlights a trend of incorporating Japanese flavors and ingredients into beverage offerings.
Industry Implications
1. Beverage - The textured mochi frappuccino trend presents opportunities for beverage companies to innovate and create their own unique textured beverages.
2. Food and Beverage - The reinvention of seasonal flavors seen in Starbucks' Adzuki Kinako Warabimochi Fuku Frappuccino opens up opportunities for food and beverage companies to explore new flavor combinations and create seasonal offerings.
3. Hospitality and Food Services - The introduction of Japanese-inspired beverages by Starbucks Japan suggests an opportunity for the hospitality and food services industry to showcase international flavors and cater to a diverse range of customer preferences.
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