Rich, fragrant and flavorful brown sugar syrup from Okinawa. Contains oligosaccharides that increase bifido bacteria that are said to improve gut health. Delightful topping for bread, pancakes, ice cream or with traditional Japanese sweets like anmitsu, kuzumochi, mitsumame, tokoroten and more! Use this as a secret ingredient in simmered dishes to add richness and make it even more delicious.
#30468 SAKURA KURO MITSU 12/7.05oz(200g) VIEW MORE
Made with 100% sticky rice from rice grown in Japan. When cooked, it has a firm yet smooth texture, like freshly pounded rice cake. To preserve the freshly made taste, a special cooling technique and double-barrier packaging that includes an oxygen absorber in the individual packaging and the outer bag are used. The cuts on the side of mochi allow it to puff up as it is toasted. Perfect for traditional New Year’s soup, oden or age-dashi mochi.
#46464 NAMA ICHIBAN KIRIMOCHI ECHIGO 20/14.1oz(8pcs) VIEW MORE