Kuro Warabimochi 黒わらびもち
by Nakajima Taishodo 中島大祥堂
Warabimochi is a jelly-like confection made from the extracted starch of a fern called “warabi” (bracken) and covered with “kinako” (roasted soybean flour). Kuro Warabimochi is made with black molasses, which is what gives it its luxurious color and extra sweetness. Though the name bears similarity, warabimochi is entirely different from true mochi, which is made from glutinous rice. We recommend chilling this delicious snack before sprinkling kinako on and spooning small refreshing bites into your mouth.
Kurohachi Karinto 黒蜂かりんとう
By Tokyo Karinto 東京カリント
Karinto is a traditional Japanese snack dating back to the early 19th century. Consisting primarily of flour, yeast, and sugar, karinto is deep-fried and sweet. Kurohachi Karinto has a rounder, sweeter flavor than normal karinto thanks to the added black sugar and honey.
By Tanba No Kurotaro 丹波の黒太郎
Amanatto can be made using azuki or other beans. The beans are stewed in water, simmered with sugar, and dried. Tanba No Kurotaro Amanatto uses black beans and every batch is handmade to ensure the highest quality in taste and texture.
Goma Senbei 胡麻煎餅
By Kingodo 金吾堂
Senbei is a traditional Japanese rice cracker usually baked or grilled and glazed with soy sauce. Goma (black sesame) adds a roasted, toasty flavor that complements the savory, crispy taste of the senbei well.
Common Allergens: Wheat
Bake Chocolate ベイク焼きチョコ
By Morinaga Seika 森永製菓
This fluffy, rich chocolate is baked to perfection and melts in your mouth with every bite.
Mamena Kuromamecha まめな黒豆茶
By Terao Seifun 寺尾製粉所
Kuromamecha (black bean tea) is made from roasting black beans and either leaving them in bean form or grinding them down into a fine powder. Mamena Kuromamecha is grounded, which is why it has a richer, darker color and a more fragrant, bitter taste than ungrounded black bean tea.