wagashi

Sealed Fermentation: Obsidian Chestnut Kinton

A chestnut kinton slumbering for three years in a sealed cellar. Fermentation turned gold into obsidian and sweetness into seduction. This is the forbidden Osechi.

Abyssal Chestnut Kinton Fondant Style

Chestnut kinton descends into darkness—dyed with charcoal and black syrup, this decadent treat hides molten brown sugar at its core. A traditional wagashi reborn from the shadows.