Kohakutō

Flavors from left to right: jasmine, chamomile, rose, mint, lavender.

​

Kohakutō is made by mixing kanten (agar, jelly made from seaweed) with sugar and then dried for a few days. During this drying process, some of the sugar would seep out and create a thin crunchy layer on the outside, while the jelly mix inside stays juicy.

​

Our version is made in five distinct colors and flavors. They are carefully cut by hand and then dried for at least two days.

​

Best-before date: 1 month

 

Availability: all year, IRODORI Kyoto Station Store and Toranomon Store only

 

Allergen: none

About food allergy-labelling system in Japan (outside link)

​

Ingredients:

• Sugar

• Corn syrup

• Kanten (seaweed jelly)

• Flavoring