Perhaps the most controversial section. Asamizu insists that to achieve true "melty" texture, home cooks must take the internal temperature of the pudding every five minutes. She provides printable log sheets. Critics call this excessive; fans call it necessary.
Instructions:
Melty Pudding is typically available as a limited-run indie publication (often via Japanese creators’ BOOTH stores or at Comitia). Some editions include a postcard or pudding-shaped sticker. English versions are rare, but the art is nearly wordless, so language isn’t a barrier. rei asamizu melty pudding book