Sao Dou Hua Ueno ten

A Taiwanese restaurant in Ueno. Menu via QR code, no allergy info written there. I asked staff if they had anything about allergies, and they brought out a 28-item specified allergen chart. (After confirming with staff, since ingredients may change anytime, the chart can't be posted.) I ordered [Taro Douhua]. Douhua is a traditional Taiwanese dessert made by setting soy milk. When everyone says "let's get dessert!" the dairy-allergic person doesn't have to say "oh, no dairy-free, I'll do a soft drink" at this shop! ▪︎ Taro Douhua Menu has hot/cold options. I wanted to enjoy crunchy shaved ice, so I ordered cold even in deep winter. A douhua looking like silk tofu sits big in sweet brown-sugar syrup with deep flavor extracted from kibi sugar. Topped abundantly with brown-sugar shaved ice / azuki / boiled peanuts / sweet potato and red sweet potato dango — to the point you can't see the douhua. The sweet potato and red sweet potato dango isn't soft like shiratama; it has strong elasticity, chewy bite. The first bite's aroma through the nose tells you which sweet potato you're eating. The douhua itself — not a silky-tofu smooth texture but more like oboro tofu — fluffy yet smooth. With gentle tofu-like flavor. A (slightly burnt-like) aromatic scent recreating the authentic taste. On the spoon I'm constructing a new plate: Crunchy shaved ice Chunky peanuts and azuki Weighty chewiness of dango Fluffy douhua Aromatic accent from douhua Gentle syrup flavor Many combinations make the mouth dance — that kind of dessert.