Maple Kohakutō
Flavors from left to right: houjicha, apple tea, darjeeling, earl grey, matcha.
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 autumn version is cut into maple leaf shape and flavored with 5 different flavors of tea. They are carefully cut by hand and then dried for at least two days.
Best-before date: 1 month
Availability: October - November, IRODORI Kyoto Station Store and Toranomon Store only
Allergen: apple
About food allergy-labelling system in Japan (outside link)
Ingredients:
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Sugar
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Corn syrup
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Kanten (seaweed jelly)
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Apple paste
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Houjicha powder
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Flavoring
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Trehalose (sweetener)
