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Sakura Kohakutō


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)


  • Sugar

  • Corn syrup

  • Kanten (seaweed jelly)

  • Peach puree

  • Peach liquor

  • Sakura leaf-infused liquor

  • Cherry paste

  • Trehalose (sweetener)

Sakura Kohakuto 02
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