Updated: May 14, 2019
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The April Fool's Joke That Became a Real Product: Ochazuke Cream Puffs

Choux Cream (Japanese cream puffs) are a popular cream-filled pastry. Ochazuke is a savory tea soup that is poured over rice and served hot. Now, what started as an April Fools joke is becoming a reality; chazuke choux cream will be offered for one day at Beard Papa's, a popular cream puff chain.

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A one-of-a-kind cream puff

Social media posts on April 1st joked about a new collaboration cream puff by Beard Papa's (a popular cream puff chain) and Nagatanien (producer of a popular line of instant chazuke packets). The combination of flavors admittedly sounds kind of gross, and that was the point of the April Fools gag. However...
The collaboration ochazuke creme puff
The companies just announced that they are making the collaboration happen--for real! For just one day (May 17th), customers can purchase this bizzare cream puff from select Beard Papa's stores in eastern Japan.

What's ochazuke?

Salmon chazuke
Ochazuke (or just chazuke) is a soup that is poured over a bowl of rice. The ingredients vary, but some popular toppings include fish, seaweed, rice crackers, and pickled plum. The broth itself is usually a combination of dashi (savory stock) and tea, and is light and aromatic.

Chazuke is served at some restaurants, but instant chazuke is probably the most commonly eaten version of this dish. Packets of dried broth and toppings can simply be emptied over a bowl of rice, hot water is added, and the chazuke is ready to be eaten. Look for instant packets next time you're at the grocery store!

Creme puff details

The chazuke creme puffs will be sold for one day only, on May 17th, 2019. They will be on sale at Beard Papa's in the following locations:
East Kanagawa location, Ikebukuro west exit location, Yodobashi Akiba location, and Wing Shimbashi location

Meitetsu Sunroad location

JR Osaka Station location, Hankyu Nishinomiya location
I live in west Tokyo and spend most of my time thinking about food or going bouldering.

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