Kigi no Tsuyu

Kuzuyu is commonly eaten during the colder winter months and made from starch. It is a sweet dessert soup with a distinct thick texture. Available in three flavors: shiruko (smooth red bean), hikicha (matcha), and mitsumame (candied red bean). Please use only boiling water, otherwise the mixture would not dissolve properly.
Best-before date: 1 month
Availability: September - April, all stores (store list)
Allergen: none
About food allergy-labelling system in Japan (outside link)
Ingredients:

Furyu Shiruko Hana Fubuki
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Sugar
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Red bean
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Corn syrup
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Candied red beans
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Mochi flour
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Rice granules
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Mochi rice
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Starch
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Salt

Hikicha Arare
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Sugar
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Starch
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Corn syrup
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Candied red beans
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Mochi flour
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Mochi rice
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White bean
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Dōmyōji (steamed rice) flour
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Matcha powder
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Kanten (seaweed jelly)

Mitsumame Kudzuyu
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Sugar
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Starch
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Corn syrup
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Candied red bean
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Mochi flour
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Honkuzu (Japanese arrowroot) flour
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White bean
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Yuzu paste
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Kanten (seaweed jelly)