Famous Japanese snack KARINTO fried sweets confection himeji,Japan TOKIWADO price supplier

 

 

Product Name	Weight	Quantity per case	Ingredients, additives	Photo
touhenboku goma(Sesame)	2P*8	10	Wheat flour,vegetable Oil,Glucose Syrup,Suger,Sesame,Shortening,Soybean Protein,Salt,Yeast,Leavening Agent
'tudumidama kinako(Soy)	100g	9	Sugar,Glucose Syrup,Wheat Flour, Vegetable Oil,Soy Flour,Black Soybean,Shortening,Yeast,Leavening Agent
tudumidama mattya(Green Tea)	100g	9	Sugar,Glucose Syrup,Wheat Flour,Vegetable Oil,Powdered Green Tea,Shortening,Yeast,Leavening Agent
hineridama aka	90g	9	'Wheat Flour,Vegetable Oil,Sugar,Brown Sugar,Starch Syrup,Sesame,Shortening,Egg,Soybean Protain,Salt,Yeast,Leavening Agent
hineridama kuro(Brown Sugar)	90g	9	Wheat Flour,Sugar,Brown Sugar,Starch Syrup,Vegetable Oil,Sesame,Shortening,Egg,Soybean Protain,Salt,Yeast,Color(caramel),Leavening Agent

 

<Hineridama-Fried dough cake,twisted>

This cake is made with the traditional manufacturing method to knead firmly

so it tough and tastes rich and light.

 

<Tudumidama-Fried dough cake,wrapped by candy>

The outside of this cake is made with traditional pull candy,and various

material such as powder of fried dough cake and beans enters inside.

 

 

PACKAGE

 

touhenboku goma(sesame) 2Px8

including 10 per case

 

 

 

tuzumidama 100g

hineridama 90g

including 9 per case

 

TOKIWADO Producing Banshu-style confections

"KARINTO"

 

Traditional Japanese snack.Sweet and deep-fried.

It is made primarily of flour and brown sugar.

 

 

Banshu-style confections

Banshu-style confections developed alongside Himeji Castle and were

passed down as the embodiment of traditional skill "KARINTO"

European-style sweets are said to have been intoroduced to japan

by the Portuguese some 400years ago.

 

Banshu-style confections(karinto) have a simple,almost indescribable

flavor whose dlicious sensations bring to mind nostalgic memories of

the past.

 

Although karinto are typically made by sprinkling a generouse coating

of Raw sugar on a lightly fried piece of dough,Banshu-style confections

(also known as karinto) consist of a dense, slowly fried piece of dough

made from cake flour sprinkled with a light coating of sugar and mizuame,

a unique Japanese sweetener.

 

 

 

COSCORAN is the forerunner of karinto

 

Karinto, a confection consisting of deep-fried dough, is believe to have

been introduced to Nagasaki by Europeans, after which it spread throughout Japan.

 

As part of a larger effort to spur the development of local industry, Hiroomi Kawai,

he chief retainer of the Himeji domain at the time, sent workers to Nagasaki to study

the techniques by which the delicacy was produced. Deep-fried confections derived

from the European sweets gained popularity in Himeji and developed into what we

now know as Banshu-style confections(karinto).

 

Recentry,an analysis of European cookbooks from the period has revealed that Coscoran,

which is recognized as the forerunner of karinto, was produced using methods that

are essentially the same as the katakone technique, which is well established in Himeji.

In short, Banshu-style confections(karinto) have preserved the "ancestor" of coscoran

and passed it down almost entirely intact to the modern world.

 

At TOKIWADO, each and every employee strives to create delicious, high-quality

confections that will put smiles on customers' faces while taking pride in the

traditions and confection-related culture that has developed over the long history

of these delicacies.

 

 

web site (japanese only)

http://www.tokiwa-do.co.jp/