Kotafuku

A sweet red bean paste made from carefully selected azuki beans and sugar by the landlady. The sweetness is kept moderate to create an elegant taste while maintaining the original sugar blend.

We use carefully selected kinako chosen by the landlady. It is generously sprinkled.

An ohagi with a crunchy texture of roasted black sesame seeds. A collaboration product between the landlady's black sesame ohagi and the landlady's soy sauce-flavored mochi rice and a new Kotafuku.

At the time of the proprietress, ancient rice and green laver were separate products. This time, by combining the two products, we have created a product that can be enjoyed in two different ways. Ancient rice is an excellent food with high nutritional value, and its crunchy texture can also be enjoyed. The elegant topping of green laver is made in Japan. It is characterized by its very good aroma.

Smooth sweet red bean paste has a mild sweetness similar to grain red bean paste.

If you like sweet red bean paste, you will absolutely love this. The combination of sweet red bean paste and butter is a match made in heaven. Butter is also kneaded into the red bean paste for an extra rich flavor.

This ohagi was developed with the strong desire to make it because the landlady loved coffee. It uses plenty of espresso coffee. Ohagi and coffee surprisingly go well together.

A new Japanese confectionery that we challenged ourselves to create. Pink pepper is a spice known for its refreshing flavor rather than its spiciness. It is said that the aroma of pink pepper can uplift your mood and has beneficial effects on beauty, making it a must-try for women. The vibrant red color of coconut and pink pepper makes it visually appealing as well.

A must-have ohagi with vibrant colors. The bright red tomato is used as is for the ohagi. Each one is carefully handmade with dried tomatoes sprinkled with basil to complete. *Speaking of red ohagi, the landlady is very famous for making 'ume ohagi'. She taught me how to make it, but due to the difficulty of sourcing ingredients and the ongoing training to bring out vibrant colors, the product is not yet complete. I aim to further improve and challenge myself for resale in the future.

This ohagi was created because the landlady also liked hojicha. We added milk to give it a fluffy latte-like finish. The filling is soft, so we use a strainer.

We mix apple juice into the sweet bean paste. Also, there are chunks of compote apple between the rice and sweet bean paste. Every apple, including the topping, is handmade one by one.

A unique product from a tofu shop and Kyoto-style food manufacturer. It uses soy milk in the caramel sauce. *Specifications are subject to change.

This is a classic product that has been around since the landlady's time. A generous amount of domestically produced fragrant aonori sprinkled on top of ohagi. Domestic aonori is a luxury item, making it a luxurious ohagi.

Crushed pistachios are generously mixed into white bean paste, and roughly crushed pistachios are used as toppings. It is a beautiful and colorful ohagi with a vibrant green color.

Cranberries are mixed into the white bean paste, and a generous amount of raspberry sauce is added between the rice and the bean paste. This ohagi has a perfect balance of sweet and sour sauce with the bean paste.

A rice cake with plenty of ground sesame seeds, filled with a sauce made with Nishikyo miso both inside and on top. This rice cake offers a delightful combination of sweet Nishikyo miso and sweet bean paste, with the added enjoyment of the aroma of ground sesame seeds.