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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.
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.
White sweet bean paste mixed with chocolate paste iw tenderly wrapped around with unbaked yatsuhashi made with plenty of cocoa powder.
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.
Koshihikari 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).
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”.
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.
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.
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.
The secrets to the deliciousness of Otabe are rice, azuki beans, and water.