Essential Dessert Pudding... Since When Did It Become Famous? [Sunday Culture]

Introduced from Edo Period Japan... Sold Since the 1970s
Popular Among Egg-Loving Japanese... Also a Hot Spring Tourism Product

Does anyone remember the Petitchell Custard Pudding that used to be sold a long time ago? When you popped off the plastic tab on the lid, the vacuum seal would break, and the soft custard pudding would settle onto the plate, with caramel syrup flowing over the top?it was truly delicious. It used to be a snack I’d grab whenever I saw it at the supermarket, but these days, it seems to have disappeared completely.

Recently, while browsing Instagram, I saw a list of must-try snacks when traveling to Japan, and pudding was on it. Come to think of it, in Korea, people rarely buy custard pudding from convenience stores or supermarkets, but in Japan, you can frequently find pudding at convenience stores, supermarkets, and cafes.

Actually, pudding is not a traditional Japanese food, so when did the formula "Japanese specialty = pudding" come about? Today, I’ll share a story about pudding in Japanese food culture.

Photo by Glico official website

Born in England... Introduced to Japan in the Edo Period

Pudding originally originated in England. It is said to have been created by sailors. During voyages, sailors had to use all the food on board without waste, so pudding began as a steamed dish made by mixing leftover meat and vegetables with eggs.

Later, this dish spread to land, and instead of meat or vegetables, sweet puddings made with fruit and bread were created. From the late 18th century, especially in France, sweet custard puddings made by steaming eggs mixed with sugar and milk became popular.

Pudding was introduced to Japan in the late Edo period (1860s). This was a time when interest in Western culture was rising after the opening of Japan’s ports. In 1872, during the Meiji era, a Western cuisine book published in Japan called "Seiyoryori-tsu" introduced pudding under the name "putting." This book was a cookbook for government officials and diplomats of the Meiji era. Since ingredients like eggs and milk were expensive and hard to obtain in Japan, pudding was only available at restaurants and hotels.

Also, since cooking equipment like steamers or ovens were not widely available, making pudding at home was difficult. At that time, pudding was a rare dessert, and ordinary people had very few opportunities to taste it.

Popularization from the 1970s... Commercial Puddings Appear

Later, as bakeries and confectionery shops increased, pudding gained great popularity. From the 1970s, pudding powder that could be made at home also began to be sold, sparking a huge craze.

However, the pudding sold at convenience stores and supermarkets that we know today was created even later. Glico, a confectionery company, wondered why pudding was popular at bakeries but not available in supermarkets, and came up with the idea, "Let’s sell pudding too." Glico is a company whose mascot is a man running with both arms stretched up in the air in Osaka’s Dotonbori. Within the company, there was much opposition, with many saying "Pudding won’t sell even if we launch it," but they went ahead and released the product anyway.

Illustration of a person taking out a store-bought pudding. (Photo by Irastora)

At first, Glico researched a pudding served in plastic containers that you would eat by scooping from the top with a spoon. They felt something was missing in the taste, and it turned out to be the placement of the caramel syrup. The caramel syrup was at the bottom, so when eating from the top, you couldn’t enjoy the caramel syrup and custard pudding together from the start, which meant the full flavor couldn’t be appreciated.

Then, they saw a local bakery making fruit pudding. They flipped the pudding cup upside down onto a plate and tapped the top of the cup to let air in, causing the pudding to come out in a mountain shape. From this, they devised a container where the pudding cup is inverted, and by pulling a small plastic tab attached to the bottom of the cup to release the vacuum, the pudding comes out onto the plate without breaking. Since the caramel syrup ends up on top, you can enjoy the rich taste of caramel syrup and pudding together from the first bite. The sound made when pulling the tab was expressed in katakana as "Pucchin (プッチン)," and the phrase "Pucchin Pudding" (the Japanese way of saying pudding) was born. It remains a steady seller found everywhere in Japanese supermarkets and convenience stores today.

This Pucchin Pudding is not only the original but also carefully crafted for taste. It contains condensed milk, an ingredient not found in other puddings, which gives it a smooth and rich flavor. By 2014, cumulative sales had surpassed 5.1 billion units, earning it recognition as the world’s best-selling pudding.

Pucchin Pudding sold by Glico. (Photo by Glico official website)

Beyond the success of specific brands, Japanese people are particularly passionate about pudding. May 25 is designated as "Pudding Day" in Japan. Also, the 25th of every month is recognized by the Japan Anniversary Association as "Pudding Day." This was established following a dairy company’s suggestion wishing that people would smile happily after eating pudding on the 25th. I find it amusing that I only smile happily after getting paid on the 25th. Because of this, most new pudding products in Japan are released on the 25th. Fascinating, isn’t it?

Anyway, Japanese TV has even explored the question, "Why do Japanese people love pudding so much?" This is related to Japan’s history as a former wartime country. Because the war lasted long, meat consumption was taboo, and eggs were often eaten as a substitute. Therefore, for Japanese people familiar with eggs, a recipe using eggs as the main ingredient combined with sweetness makes pudding irresistibly attractive.

In Japan, pudding is also categorized by how it is made: "Shiru Pudding," where egg mixture is poured into molds and steamed in a rice cooker or similar; "Yaki Pudding," which is baked batter; and "Chemical Pudding," which is set using gelling agents.

Pudding sold at Atami Onsen. (Photo by Atami Onsen)

Pudding has also become a tourism product, especially using hot springs. In Japanese hot springs, eggs are steamed using the heat of the hot spring water, and this heat is also used to make and sell pudding. Famous locations include Atami Onsen in Shizuoka Prefecture and Myoban Onsen in Beppu City, Oita Prefecture. Believe it or not, the minerals in the hot spring water seep into the pudding during steaming, giving it a special flavor.

Oh, one more thing: in Japan, although similar in shape to pudding, jelly is also very popular. What we call "Petit O" or "Doo O" in Korea are called jelly, not pudding, in Japan. The biggest difference is that jelly uses fruit juice. Coffee jelly is especially famous, so if you get the chance, please try it too.