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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)


  • Sugar

  • Corn syrup

  • Kanten (seaweed jelly)

  • Flavoring

Kohakuto 02
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