Ajisai

Ajisai is the Japanese for hydrangea flower which blooms during the rainy season (May - June)

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This is a kohakutō which is made by mixing kanten (seaweed jelly) with sugar, cut into the shape of hydrangea petals, and then dried for a few days.

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Best-before date: 2 weeks

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Availability: May - June, all stores.

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Allergen: egg

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

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Ingredients:

• Sugar

• Corn syrup

• Kanten (seaweed jelly)

• Egg

• Kanbaiko (mochi flour)