Spring Otabe

Haru Otabe, a fresh yatsuhashi that brings the spring in Kyoto, is sold seasonally until the end of April.

The package was designed by Osamu Kubo, a paper cutout artist. The design depicts a scene in spring when cherry blossoms are in full bloom. It is so beautiful that you may want to display it as it is.

Spring Otabe 2 kinds assortment 10pcs.

The "Spring Otabe 2 Kinds Assortment 10-pack" contains 5 each of "Sakura Koshi An" and "Sakura Mochi An". Previously, the five pieces were packed in a single pack, but now each piece is individually wrapped for easier consumption. The price is 550 yen (excluding tax).


The raw yatsuhashi is made with rice flour milled from domestic Koshihikari rice and water from Uriwari-no-taki Waterfall in Wakasa, which is certified as one of the 100 best waters in Japan.

The "Sakura Koshi-An" wrapped in light pink raw yatsuhashi is soft and smooth on the outside and has a unique texture on the inside. The sweetness is followed by a hint of saltiness. The sweetness is followed by a hint of salt, and the fragrant kinako (soybean flour) is sprinkled with a subtle flavor of cherry blossoms.


The "Sakura Mochi An" is a cream-colored raw yatsuhashi bridge wrapped in a pink an (bean paste). The cherry blossom flavor is more pronounced than that of the sakura koshian, and the aroma of spring is wafted through the nose. The mochi rice in the bean paste is pleasantly accented by the texture of the rice grains.


Inside the package, in addition to the fresh yatsuhashi, there are salted cherry blossoms. Since it is quite salty when eaten as it is, it is recommended to enjoy it as a cherry blossom-scented drink by floating it in white water or green tea. It is a perfect match with the gorgeous sweetness of nama-hachitsubashi.