Otabe Sweets
Constant Safety and Deliciousness
List of products
Constant Safety and Deliciousness
Cherry-colored Domyoji cherry paste made with glutinous rice and Cheery-flavored strained bean paste are wrapped around with unbaked yatsuhashi created with special crude material and formula. Wrapper of this product is renewed with collage of a collage artist, Mr. Shu Kubo.
There are 8 kinds of Kotabe Spring. In addition to the regular “cinnamon” and “green tea,” we have prepared variety of Otabe including spring regulars such as “Cherry-colored Domyoji cherry paste” and “cherry flavored strained bean paste.” Small souvenir boxed in a small colorful box. Here is Pretty Kyoto.
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).
There are two kinds of tea Otabe. Koshihikari 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.
Rich-in-fragrance and soft chocolate is tenderly wrapped around with unbaked yatsuhashi made with plenty of cocoa.
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.
