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Maple Kohakutō


Flavors from left to right: houjicha, apple tea, darjeeling, earl grey, matcha.

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.

This autumn version is cut into maple leaf shape and flavored with 5 different flavors of tea. They are carefully cut by hand and then dried for at least two days.

Best-before date: 1 month


Availability: October - November, IRODORI Kyoto Station Store and Toranomon Store only


Allergen: apple

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


  • Sugar

  • Corn syrup

  • Kanten (seaweed jelly)

  • Apple paste

  • Houjicha powder

  • Flavoring

  • Trehalose (sweetener)

Maple Kohakuto 02
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