Tamagodofu was squishy, very squishy, like a very soft jello. Japanese typically use silken tofu of this texture as opposed to the dryer, pressed curd thats used in Chinese cooking. I like the Chinese type better but with the egg in it, Tamagodofu had a pretty good flavor, if you could get over the feeling of eating slugs.
For dessert I got something called kohizeri. It was coffee flavored jello with tapioca balls floating in a vanilla cream. Delicious. It really tasted like a light, sweet, coffee. The cream was pretty thick. You can see one of the little tapioca balls that are used alot in Chinese bubble tea. Again, very odd texture. Firmer than the jello and slightly sticky. I didn't like these as much. We should have coffee jello in the USA. Imagine the jello shots.
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