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This is fall-only unbaked Otabe. We deliver fall in Kyoto wrapping seasonal paste. We deliver pretty Kyoto in summery designed package.
This is fall-only unbaked Kotabe. Ko means small. So, the small version of Otabe is called Kotabe. Ko also means a child. That is another reason that it is called Kotabe.
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.
White sweet bean paste mixed with chocolate paste iw tenderly wrapped around with unbaked yatsuhashi made with plenty of cocoa powder.
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.