Interior Content: 3 flavors of 40g (1.41oz) each
CONPEITOH is a Japanese traditional sugar confectionery which came to Japan from Portugal in the 16th century. Historically, it was a precious confectionery which could be eaten only by court noble or wealthy merchant. Now CONPEITOH is one of the most popular confectioneries in Japan.
We packaged three kinds of premium CONPEITOH made by traditional processing methods with carefully selected ingredients using sophisticated modern recipes.
Basic method to create CONPEITOH:
1. Boil down granulated sugar and add water to make syrup.
2. Put coarse sugar in heated turning pan to make center core of CONPEITOH.
3. Slowly and carefully pour small amount of hot syrup into center cores in the heated turning pan. Grow the grains by continuing the process for a few weeks. Then many convexo-concave nubs appear on the surface of CONPEITOH. It is said there are mysteriously twenty four nubs on each CONPEITOH grain.
We combined three kinds of Premium CONPEITOH made by WASANBON premium sugar, blueberry, and sea salt. Each CONPEITOH has a unique excellent flavor, texture, and color.
WASANBON is quite premium Japanese sugar known for its high-toned sweetness. You are also sure to love blueberry's fine harmony of sweet and tart. Sea salt, which is uniquely salty and sweet taste, pairs well not only with Japanese green tea but also with sake or other alcoholic beverages.
To develop CONPEITOH, many efforts and much trial-and-error were required. They are adjustments of turning and slant of turning pan, amount of pouring syrup, heating temperature, and so on. And carefully selected materials and specific processing methods and recipes enabled to make the unique premium CONPEITOH.
Our Premium CONPEITOH pairs very well with all kinds of Japanese tea. We are certain that our CONPEITOH will not only please your mouth and eyes but also enhance your green moment. It is also suitable for a gift to celebrate any special occasion.
Packaged in special carton box decorated with CHIYOGAMI Japanese paper.