Otabe Sweets
Constant Safety and Deliciousness
List of products
Constant Safety and Deliciousness
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.
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.
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 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).
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.
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 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.
This cake is made with Uji green tea(matcha) of the established shop "Morihan" in Kyoto. Green tea(matcha) ganache 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.
