Sakura Kohakutō
![[色修正]桜琥珀糖_PK.jpg](https://static.wixstatic.com/media/8eaa09_147b742d2bb44ed0be812db1f8bf2109~mv2.jpg/v1/crop/x_20,y_342,w_2524,h_1023/fill/w_752,h_305,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/%EF%BC%BB%E8%89%B2%E4%BF%AE%E6%AD%A3%EF%BC%BD%E6%A1%9C%E7%90%A5%E7%8F%80%E7%B3%96_PK.jpg)
Flavors from left to right: sakura (cherry blossom), cherry, peach.
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 version celebrates spring with three sakura (cherry blossom) shapes and flavors.
Contains alcohol.
Best-before date: 1 month
Availability: March - April, IRODORI Kyoto Station Store and Toranomon Store only
Allergen: peach, alcohol
About food allergy-labelling system in Japan (outside link)
Ingredients:
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Sugar
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Corn syrup
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Kanten (seaweed jelly)
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Peach puree
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Peach liquor
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Sakura leaf-infused liquor
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Cherry paste
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Trehalose (sweetener)
