From our origins, the Izutsu Yatsuhashi brand has re-examined its raw materials and formulation to create a recipe that is even more fragrant, lighter in texture, and crisper to the bite. Enjoy a renewed version of our classic Yatsuhashi that brings out the deliciousness in every bite. Originally inspired by the koto-shaped hard baked senbei passed down by Kengyō Yahashi, the ancestor of koto music, our Yatsuhashi has its roots in Kyoto’s tradition.
The sweet cinnamon (nikki) fragrance evokes the refined atmosphere of Kyoto. Perfect with green tea, coffee, or even ice cream.
・Content: 30 pieces (3 pieces × 10 bags)
・Made in Japan
Features:
・Crisp and light texture: The formulation has been refined to deliver a lighter bite and crisper mouth-feel than before.
・Fragrant cinnamon aroma: The use of nikki (cinnamon bark powder) gives a distinctive sweet and aromatic flavor, evoking Kyoto’s traditional sweets.
・Elegant and nostalgic: Inspired by the legacy of the koto-shaped hard-baked senbei passed down by Kengyō Yahashi, this product offers both cultural heritage and nostalgic taste.
・Versatile pairing: Delicious with tea, but also well matched with coffee or even ice cream as a crunchy accompaniment.
・Made in Japan
Features:
・Crisp and light texture: The formulation has been refined to deliver a lighter bite and crisper mouth-feel than before.
・Fragrant cinnamon aroma: The use of nikki (cinnamon bark powder) gives a distinctive sweet and aromatic flavor, evoking Kyoto’s traditional sweets.
・Elegant and nostalgic: Inspired by the legacy of the koto-shaped hard-baked senbei passed down by Kengyō Yahashi, this product offers both cultural heritage and nostalgic taste.
・Versatile pairing: Delicious with tea, but also well matched with coffee or even ice cream as a crunchy accompaniment.
Sugar (domestic production), rice flour, cinnamon bark powder (nikki), roasted soybean flour (kinako), white sesame. (Contains soybeans and sesame.)
Contains soybeans, sesame. Manufactured in a facility that also processes wheat and eggs.
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