Kyo Kinako Okahei 京きなこ岡平
- Area
- Kyoto
- Access and surrounding information
- Access and surrounding information
A Snack That Lets You Rediscover the Flavor of Soybean Flour
Founded in 1722 as "Shibaya Chobe" in Fushimi Ward, Kyoto City, this long-established Japanese confectionery shop changed its name to "Okahei" in the 1950s. Its proud kinako (roasted soybean flour) is made from high-quality soybeans and is a traditional delicacy that is finely textured and smooth using special grinding techniques. Hoping to make "kinako more accessible to people", it launched a snack brand named after its original name, "Shibaya Chobe". Its dumplings and warabi mochi (bracken-starch dumplings) made with special custard cream are highly rated for their smooth texture that melts in your mouth. The shop, which has retained the charm of its 150-year history, also has an eat-in space. *Images are for illustrative purposes only.
Chobei Dango : A Specialty Blending Japanese and Western Flavors
Using glutinous rice flour from the top-quality "Shin-Taisho Mochi Rice" variety and preparing it in two stages, the soft, melt-in-your-mouth dumplings are born. They don't harden easily even when stored in the refrigerator. We recommend dipping them in the moderately sweet custard cream and sprinkling them with flavorful soybean flour. *The image is for illustrative purposes only.
Creamy and melt-in-your-mouth "Chobei Warabi"
Warabimochi, which melts in your mouth even when served cold, is available in two flavors: matcha and kinako. The two layers of special cream and smooth warabimochi create a new texture. The elegant sweetness of Japanese sweets and the delicate kinako of "Okahei" go perfectly together. Sprinkle generously on top.
