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Ajisai 01

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

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.

Best-before date: 2 weeks

Availability: May - June, all stores.

Allergen: egg

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


  • Sugar

  • Corn syrup

  • Kanten (seaweed jelly)

  • Egg

  • Kanbaiko (mochi flour)

Ajisai 02
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