Sakura Kohakutō

Flavors from left to right: sakura (cherry blossom), cherry, peach.

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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.

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This version celebrates spring with three sakura (cherry blossom) shapes and flavors.

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Contains alcohol.

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Best-before date: 1 month

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Availability: March - April, IRODORI Kyoto Station Store and Toranomon Store only

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Allergen: peach, alcohol

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

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Ingredients:

• Sugar

• Corn syrup

• Kanten (seaweed jelly)

• Peach puree

• Peach liquor

• Sakura leaf-infused liquor

• Cherry paste

• Trehalose (sweetener)