Bizarre Breast Puddings From Japan

"What're YOU lookin' at?""What're YOU lookin' at?"

If you've ever seen the movie "Airplane", you might recall a scene in which the jet is being shaken up by turbulence. The camera zooms in on two mounds of Jello on a plate jiggling like crazy, then pans up to a well-endowed lady's, erm, endowments jiggling similarly.

It was a funny gag, but we wouldn't expect the Jello people to start packaging their pudding with the same association. And they wouldn't expect us to expect it, either.


Hello Kitty, meet Jello Titty...Hello Kitty, meet Jello Titty...

Japan is another story, however, and these preposterous puddings come from the land where anything goes.

The packaging is both complex and creative, requiring lots of unfolding and opening - I'm somewhat surprised buttons or clasps aren't involved. But I digress... the point being that someone put a lot of thought into the entire wacky concept. Thanks to for these images, by the way!


It's also curious that a conscious effort was made to provide variety among the various "girls" whose bared bosoms are displayed so brazenly. Why the blonde, European-looking lady's are oddly squared-off is beyond me - but hey, Western society has had its own misconceptions about Eastern women so consider it tit for tat.

Proof of the puddingProof of the pudding

Reports from those who've actually tried these puddings report they're somewhat milky, sweet tasting, and with a vaguely slimy mouth feel. I'm guessing the ingredients contain gelatin but since the "display chests" are not refrigerated, figure on a dash or two of preservative to keep the milk from going off.

Eager to try these tasty teats, umm, treats? Sure you are, admit it. They appear to be sold in Japanese supermarkets and/or department stores at prices in the 380-400 yen range.

That's about $4.00 - or two bucks a bosom. To borrow a phrase, "betcha can't eat just one!"

May 6, 2008
by Anonymous

gelatin? No.

The gelling agent is agar-agar (from seaweed), which unlike gelatin doesn't dissolve at room temperature, and is the common thickener in Asian desserts. It's also got a very different texture from gelatin, which varies from nearly-liquid to very stiff depending on how much agar-agar is used.

May 6, 2008
by Anonymous


You said "very stiff" in the comments section of a boob pudding article on the internet.

May 23, 2008
by Anonymous

Sexy and Kawaii (*^-^*)

After seeing images of that sickening cannibalist baker in another post, these amazingly looking puddings pictures brought my appetite back (no, I am not a man ;-) Sooo cute and sexy ^.^

May 25, 2008
by Anonymous

But wait...

Isn't agar that stuff you use to culture bacteria?

May 29, 2008
by Anonymous

Re: but wait

Yes it is!

Jul 4, 2008
by Anonymous

good work

good work

Oct 12, 2008
by Anonymous


are yummy

Oct 15, 2008
by Anonymous

That is....

...the breakfast of champions