OTABE

Natsu Otabe
(Summer Otabe)

Refrigerating Natsu Otabe makes the taste even better. You can enjoy different texture from regular unbaked yatsuhashi. Refrigeration does not lose the jello-like sticky bracken-starch dumpling texture.

Kotabe Natsu
(Summer Kotabe )

You can enjoy 4 different packages with summer specific scenery that we have cooling image.The design of all these packages uses colors that tell the arrival of summer.

AUGUST otabe

August taste of Otabe is White Peach.
Sauce with fresh peach taste is wrapped by raw Yatsuhashi.

We hope you can spend fresh time with fresh sweetness.

chocolate paste Otabe

White sweet bean paste mixed with chocolate paste iw tenderly wrapped around with unbaked yatsuhashi made with plenty of cocoa powder.

Matcha Warabi Otabe

This otabe was made based on bracken-starch dumpling. Since green tea from the famous tea store, Morihan, you can enjoy both the rich green tea flavor and the texture of dumpling.

rAw sugar Kinako Otabe

Brown sugar was mixed to make unbaked Yatsuhashi, and then sweet beans and roasted soy flour were mixted to make the inside paste.
We wrapped the paste by the Yatsuhashi and dusted with sweet soy flour.
Slightly bitter flavor specific to brown sugar and flagrant flavor of roasted soy flour are mixed well together. You can be tugged by old memories.

Otabe

Koshihikari from Fukui is the crude material for unbaked yatsuhashi. The rice is grinded with a stonemill thoroughly to make crude material of yatsuhashi, "rice flour" (powder of the rice). The bean paste is cooked with delicious water of Fukui carefully with Azuki bean from Hokkaido. Two flavor as cinnamon and green tea(matcha).

Ocha Otabe
(Tea Otabe)

There are two kinds of tea Otabe. Koshihikari from Fukui is the crude material for unbaked yatsuhashi. It wraps around "high quality green tea paste” using Uji Gyokuro. For green tea(matcha) unbaked yatsuhashi, “coarse sweet red bean paste” is used.

Raw Yatsuhashi Fondue

A raw Yatsuhashi is newly introduced from a famous confection, “Otabe”with a sense of much fun.
We prepared sauce to eat by entwining under the theme of “Making raw Yatsuhashi more tasty”.

Yatsuhashi

Kyoto’s famous confectionery, yatsuhashi, is renewed. This confectionery has been loved and enjoyed for more than 300 years. Fragrance of the cinnamon and the baked fragrant taste is widely known as the taste of Kyoto.

Chocolate Yatsuhashi

Process to make the traditional "yatsuhashi" is arranged, and this original chocolate yatsuhashi is thin and very light, coated with chocolate. "Chocolate yatsuhashi" where slight fragrance of cinnamon (Nikki) and chocolate are integrated.

Yatsuhashi Crunch

This chocolate crunch is made with crushed crunchy yatsuhashi covered by chocolate. It is designed with a cute face of Otabe-chan. The chocolate flavor and the crunchiness are making the perfect match.

Kyo Machiya Cake

This cake is made with Uji green tea(matcha) of the established shop "Morihan" in Kyoto.
Green tea(matcha) chocolate using balck soybean paste holds green tea(matcha) unbaked yatsuhashi and green tea(matcha) génoise (cake dough) together. This is the latest evolutionary sweets that you can taste the sticky and moist texture.

Kyo Machiya cookie

This cookie offers a real taste of Uji Matcha with excellent melt in month. We made it so that you can enjoy the real taste of Uji Matcha with a rich Matcha made by“Morihan” which has a long history being established in1836 .

Kyo Baum Sable

This is a flaky sable made with Uji green tea and soy milk.