Houzui, also known as "mizu‑yokan" style marshmallow, emerged in the early 20th century as a Western‑influenced wagashi that blends the soft, melt‑in‑your‑mouth texture of European marshmallows with Japanese sweet bean fillings. It is often served during tea ceremonies and seasonal festivals as a light, palate‑cleansing sweet.

In the Kansai region, orange‑flavored cookies often incorporate yuzu or mikan zest into a short‑bread base, while in Kyushu they may use a sweetened orange jam as a filling. The JunsKitchen version combines a light orange cream with a crisp cookie, reflecting a modern fusion style.

Cat‑themed wagashi, known as "neko‑yokan" or "neko‑ame," are popular as novelty gifts during birthdays and seasonal celebrations. They are usually shaped like cats using silicone molds and packaged with a small story card, much like the collaboration shown in JunsKitchen’s video.

The combination is ideal for "Tsukimi" (moon‑viewing) festivals, birthdays, and tea‑time gatherings. The citrus flavor symbolizes freshness, while the white bean paste represents purity, making it a fitting treat for celebratory moments.

It blends traditional ingredients—mikan, white bean paste, and gelatin‑based marshmallow—with playful cat designs and contemporary packaging from Papabure. The texture contrast of crunchy cookie, silky cream, and melt‑in‑your‑mouth marshmallow creates a multi‑sensory experience rarely found in classic wagashi.

Common errors include under‑heating the egg‑white mixture (which can leave the marshmallow unsafe), not fully dissolving gelatin (resulting in a grainy texture), and over‑mixing after the gelatin is added (which can cause the mixture to become too stiff to pipe.

Gelatin sheets hydrate more evenly and give a clearer, smoother set, which is essential for the delicate, translucent appearance of houzui. Powdered gelatin can create a slightly cloudy texture if not fully dissolved.

Yes, bake the cookies up to two days in advance. Store them in an airtight container at room temperature; add the orange cream filling just before serving to keep the cookies from becoming soggy.

The marshmallow should be glossy, slightly bouncy to the touch, and hold its shape when lifted with a spatula. After chilling, it should be firm yet melt gently in the mouth, with a smooth surface and a visible white bean paste core.

The YouTube channel JunsKitchen, hosted by Jun, specializes in Japanese home cooking, detailed technique breakdowns, and charming collaborations that often feature his cats and traditional Japanese dishes presented with high‑quality cinematography.

JunsKitchen combines meticulous step‑by‑step explanations with a relaxed, personable style, often incorporating cat‑themed designs and behind‑the‑scenes visits to artisanal confectioners, whereas many other channels focus solely on the cooking process without cultural storytelling.