Using domestically produced glutinous rice, carefully bake it over time so that you can enjoy the crispy texture and taste of rice.
The rice ball-shaped dough is bite-sized and easy to eat, and you can enjoy the texture by leaving the rice grains.Children's
The kintsuba skin is baked and contains (red bean paste; sweet potato bean paste; Kawagoe matcha bean paste).
A new type of potato confectionery from Kawagoe's traditional confectionery "Imo Senbei".Finely chop the sweet potatoes and add sweet potato starch.
Carefully strained sweet potatoes are cooked into a soft bean paste.Wrap in dough with fresh eggs and flour
A superlative monaka varieties of fragrantly baked kogane mochi from the Kanbara district of Niigata prefecture, and carefully cooked azuki beans from Tokachi, Hokkaido.
The rice from Saga Prefecture is carefully pushed up to create a rice cake with a unique “koshi”.Fragrant Kyoto black soybean flour and black
With carefully selected butter and cream from Hokkaido and carefully strained potatoes, it has a pleasant and chewy taste.
A dish that uses Kawagoe's specialty sweet potatoes and was on sale before the name of Koedo Kawagoe became known.Mot peculiar to potato
Koedo Kawagoe Yoshino no Sato's hydrangea Rich farmer's land Using plenty of egg yolks, it is completely handmade and rich and smooth
We are proud of our specialty, which combines a variety of carefully cultivated bean paste with a turtle-shaped dough.
© Koedo Kawagoe Tourist Association, All Rights Reserved.
