We’d like to introduce a retro-style Showa-era soy milk pudding that’s completely dairy-free.
In Japan, designs and products inspired by the Showa era (1926–1989) have become popular. This pudding is reminiscent of the classic desserts served in Showa-era coffee shops. Although the ingredients and preparation are simple, this treat is filled with the fundamental techniques of dessert-making to ensure a delicious and foolproof result. Because of its simplicity, even small differences in ingredients, measurements, mixing, or baking can have a big impact on the final flavor and texture.
Let’s explore these essential tips together and recreate the firm, classic pudding just like the ones served in Showa-era coffee shops!
Table of Contents
The Story Behind This Recipe
In Japan, designs and products inspired by the popular culture of the Showa era have become very popular. Interestingly, they’re especially beloved by younger generations who didn’t actually grow up in that time, who find them cute and “emo” (nostalgically emotional).
The Showa era (1926–1989) was a time of remarkable growth and optimism, as Japan rapidly rebuilt and experienced a booming economy after World War II. This sense of excitement and style is reflected in the designs and products of the era, giving them a lively, charming feel.
While Showa retro items might be seen as unsophisticated in some ways, they also capture a sense of warmth and human touch that can feel missing in today’s digital world. In a modern era dominated by smartphones and technology, the analog, human-centered warmth of these designs stands out as refreshing and authentic — something that resonates deeply with younger generations who are increasingly drawn to “the real thing.”
It’s not just the goods and designs of the Showa era that are experiencing a revival. Showa-era pop music, known as Showa Kayou, has also become very popular again — not just among Japanese fans, but among people from overseas as well. It’s common to see foreign tourists browsing for Showa Kayou records in music shops in places like Shibuya.
Ingredients (Serves 4)
[A] Appareil (Custard Base)
- Eggs - 3 (bring to room temperature)
- Soy milk - 300 g / 10.6 oz / 1¼ cups
- Sugar (white or cane sugar) - 50 g / 1.76 oz / ¼ cup (25 g + 25 g)
- Vanilla paste - as needed (vanilla extract or vanilla oil can also be used)
[B] Caramel Sauce
- Sugar (white or cane sugar) - 40 g / 1.4 oz / 3 tbsp
- Water - 15 g / 0.5 oz / 1 tbsp
- Boiling water - 30 g / 1 oz / 2 tbsp
- Hot water for the water bath - as needed
Instructions
| 1 |  |
Make the [B] caramel sauce. In a frying pan, combine the sugar and water. Once the water is evenly mixed into the sugar, turn on the heat. Tip Avoid stirring with a spatula or any utensil until the sugar starts to turn a darker color; stirring too early can cause crystallization. |
| 2 |
 
| When the mixture begins to boil, the large bubbles become smaller, and smoke begins to appear, turn off the heat once it turns a deep caramel color. Carefully add the boiling water, then turn the heat back on. Once it starts to boil again, stir, then pour the caramel sauce into the pudding cups and set aside to cool. |
| 3 |  |
Make the [A] appareil. In a bowl, lightly beat the eggs, then add the sugar and mix gently. Tip Avoid whipping the eggs. Instead, move the whisk from side to side to gently break up the egg proteins. |
| 4 |  |
In a saucepan, combine the soy milk, sugar, and vanilla paste. Heat until it reaches about 122°F (50°C). Tip Avoid overheating the soy milk, as it will separate and cook the eggs too quickly when added. |
| 5 |  | Gradually add the warmed soy milk mixture to the egg mixture in two additions, stirring gently to combine. |
| 6 |  | Strain the combined appareil. |
| 7 |  | Pour the strained appareil into the pudding cups with the caramel sauce. Cover each cup with aluminum foil. |
| 8 |  | Line a baking tray with a kitchen towel, arrange the pudding cups on top, and pour in hot water for the water bath. |
| 9 |  |
While the appareil is still warm, bake in a preheated 300°F (150°C) oven for 25–35 minutes. Once baked, allow to cool to room temperature before chilling in the refrigerator. Tip The puddings are ready when they are fully set but have a slight, gentle jiggle on the surface when lightly shaken. |
| 10 |  | Enjoy! |
Top Spots in Japan We Recommend — Marusou 丸惣
Let me introduce Marusou (丸惣), a retro Showa-style diner and izakaya located under the elevated tracks at Shin-Kiba Station in Tokyo.
The interior is steeped in Showa-era nostalgia, with Showa Kayou (Showa-era pop music) playing in the background, creating an authentic Showa vibe.
The staff are elderly grandpas and grandmas, giving the place a warm, homey atmosphere. The dishes served here are reminiscent of home-cooked meals from that time.
Everything is delicious and reasonably priced, but the fish dishes are especially recommended.
Since the staff are elderly and don’t speak much English, you simply pick up the dishes you want from the counter and pay at the end—no need to worry if you don’t speak Japanese.
This is a lively, local spot that’s always bustling and loved by the neighborhood. It’s a true Showa-era gem!
Marusou 丸惣
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