Seigetsudo Main Store
清月堂 本店
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The 'Otoshibun' is made by wrapping yolk paste in strained bean paste and steaming it. The boiled yolk is passed through a sieve and carefully mixed with the bean paste. By adding wasanbon (a type of fine Japanese sugar) to the bean paste, a refined sweetness is brought out. The finished yolk paste is wrapped in homemade strained bean paste and steamed with strong steam. Steaming mellows the flavor of the bean paste and creates a shigure (crackling). The key to making a beautiful shigure is the steaming time. Skilled artisans observe the humidity of the day and the condition of the bean paste before steaming, doing it by hand. Once cooled well, it is complete. Each piece is made with meticulous care, without skimping on time and effort.
The 'Otoshibumi' is made by wrapping yolk paste in strained bean paste and steaming it. The boiled yolk is passed through a sieve and carefully mixed with the bean paste. By adding wasanbon (a type of fine Japanese sugar) to the bean paste, a refined sweetness is brought out. The finished yolk paste is wrapped in homemade strained bean paste and steamed with strong steam. Steaming mellows the flavor of the bean paste and creates a shigure (crack). The key to making a beautiful shigure is the steaming time. Skilled artisans observe the humidity of the day and the condition of the bean paste before steaming, doing it by hand. Once cooled well, it is complete. Each piece is made with great care and attention to detail.
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