Yamazaki Picola Cookie Custard

Picola turned fifty, and Yamazaki Biscuits marked it by adding a permanent third flavour.

Chocolate and strawberry have carried the range for decades; custard is the new standing member, and the choice is telling.

Custard in Japan is not a niche flavour but a foundational one — it fills the choux buns at every bakery, the pudding cups in every convenience store, the taiyaki at festival stalls — and it is understood here as egg-forward and milky rather than richly vanilla.

Adding it to a fifty-year-old biscuit is less an experiment than a homecoming.

The cream is where the flavour lives, coating the inner wall of the hollow rolled cookie rather than the outside.

Yamazaki Biscuits describes it as maroyaka na koku to amami — a mellow richness and sweetness that spreads out rather than hitting sharply.

Against the thin, dry biscuit wall, which gives way immediately with a light sakusaku crispness, the custard reads soft and rounded.

It is the gentlest of the three Picola flavours: no cocoa bitterness, no fruit acidity, just egg and milk and a clean biscuit.

Ten sticks in two sealed packs of five, at 119 kcal a pack.

The split packaging matters for a hollow cookie, which takes on humidity faster than a solid biscuit — one pack open, five still sealed. The anniversary badge on the box is temporary; the flavour is not.

About this item
Item Name : Picola Custard
Brand : Yamazaki Biscuits
Item Form : Cookie
Allergens: Wheat, egg, milk, soybean
Number of Items : 5 Counts X 2 Packs (Box of 1)