Details
The dough for this flavour is rolled slightly thicker than the others. A classic karinto with the deep, rich flavour of kokuto brown sugar concentrated into every bite. The dough is made only from Japanese-grown wheat flours, blended from different regions, with carefully selected sugar too. Fermented and fried three times, it's finished with a light, non-greasy "saku-pori" crunch. The thickness of the dough is finely adjusted for each flavour, allowing you to enjoy a different texture and taste with every variety.
