OKUI Soft Azuki 'Ame' Candy with Kombu, 80g
OKUI Soft Azuki 'Ame' Candy with Kombu, 80g
OKUI Soft Azuki 'Ame' Candy with Kombu, 80g
OKUI Soft Azuki 'Ame' Candy with Kombu, 80g
OKUI Soft Azuki 'Ame' Candy with Kombu, 80g
OKUI Soft Azuki 'Ame' Candy with Kombu, 80g

OKUI KAISEIDO

Soft Candy with Red Bean Paste and Kombu AZUKIAME 80g

Producer: Okui Kaisendo Ingredients: Mizuame (starch syrup), bean paste, kombu, sugar, flour, raw bean paste, rice flour, isomaltulose, whole wheat flower, sh… read more
SKU: 3006498
Availability: Usually ships within 5 days.
Gift wrapping: Options available
¥388
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Description  
Producer: Okui Kaisendo
Ingredients: Mizuame (starch syrup), bean paste, kombu, sugar, flour, raw bean paste, rice flour, isomaltulose, whole wheat flower, shortening, mochi flour, table salt, starch/sweetener (sorbitol), emulsifier (soy), carmine
Contents: 80g (2.8oz)
Shelf Life: 9 Months

 

Japan's Best Kombu Kelp Producer
The company Okui Kaiseido has been established in 1871 and is now run by the fourth generation of the Okui family. The company is located in Tsuruga, which at the time of the establishment was one of the main ports used to trade Kombu kelp from Hokkaido to Osaka and Kyoto. Nowadays, there are very few makers that understand and master this traditional art. Mr. Okui is one of these makers and therefore the Kombu from Okui Kaiseido is well-known and often chosen by famous Japanese chefs.

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Soft Candy with Red Bean Paste and Kombu AZUKIAME 80g

¥388

Description

Producer: Okui Kaisendo
Ingredients: Mizuame (starch syrup), bean paste, kombu, sugar, flour, raw bean paste, rice flour, isomaltulose, whole wheat flower, shortening, mochi flour, table salt, starch/sweetener (sorbitol), emulsifier (soy), carmine
Contents: 80g (2.8oz)
Shelf Life: 9 Months

 

Japan's Best Kombu Kelp Producer
The company Okui Kaiseido has been established in 1871 and is now run by the fourth generation of the Okui family. The company is located in Tsuruga, which at the time of the establishment was one of the main ports used to trade Kombu kelp from Hokkaido to Osaka and Kyoto. Nowadays, there are very few makers that understand and master this traditional art. Mr. Okui is one of these makers and therefore the Kombu from Okui Kaiseido is well-known and often chosen by famous Japanese chefs.

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