I haven't celebrated Easter for quite some time because I have learned that there are greater costs to eating sweets than the impact on your wallet. Every time I have seen Easter candy here in America, I have thought about how the idea sounds better than the treats will taste. That being said, I have always loved all things marshmallow and occasionally will indulge in them here. I've even found that there are lots of different flavors now that you can enjoy in various ways. I've used the holiday gingerbread marshmallows for rice krispies treats and the pumpkin spice ones in hot chocolate. These are yummy treats.
In Japan, there are also variations on marshmallows, but there is something wrong with how they work. Flavored marshmallows are generally filled with goo. This can be good, or it can be quite a bit less so. The main problem is that they are sticky, don't melt properly, and have a texture which is a bit stretchy or rubbery. They also sometimes have a funky aftertaste. I never tried to use them in marshmallow treats (as finding rice krispies was never easy), but I did try them in hot chocolate and they just sort of sat there vaguely melting, but not doing what I expected of them.
It is a small thing, but life is composed of delights both tiny and gross, but I didn't like the marshmallows in Japan and I don't miss them.