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Kigi no Tsuyu

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:

fuuryuu shiruko.jpg

Furyu Shiruko Hana Fubuki

  • Sugar

  • Red bean

  • Corn syrup

  • Candied red beans

  • Mochi flour

  • Rice granules

  • Mochi rice

  • Starch

  • Salt

hikicha arare.jpg

Hikicha Arare

  • Sugar

  • Starch

  • Corn syrup

  • Candied red beans

  • Mochi flour

  • Mochi rice

  • White bean

  • Dōmyōji (steamed rice) flour

  • Matcha powder

  • Kanten (seaweed jelly)

mitsumame kudzuyu.jpg

Mitsumame Kudzuyu

  • Sugar

  • Starch

  • Corn syrup

  • Candied red bean

  • Mochi flour

  • Honkuzu (Japanese arrowroot) flour

  • White bean

  • Yuzu paste

  • Kanten (seaweed jelly)

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