Aichi is famous for a locally raised breed of chicken called kochin. Kochin are prized for the flavor of not just their meat, but their eggs too, which led to the creation of Piyorin, one of the most popular desserts in Nagoya.

Piyorin’s name is a combination of piyo piyo (the sound of chicks chirping in Japanese) and purin, Japan’s delicious custard pudding. Piyorin starts with purin made with kochin eggs, which is then wrapped in vanilla-flavored Bavarian cream and coated with powdery sponge cake. Adorable to look at, sweet on the palate, and with a punny name, it covers three things Japanese sweets fans love.

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