Karinto: and its lovely pitted appearance

There's an old saying "love is blind", which applies well to this sweet because despite its unsightly appearance all because of its great taste loves it. It is precisely because of its pitted appearance, which allows it to be fried crisp through and through and for its secret molasses coating to cling generously to it. To make a long story short, the pit of our sweet is one of the reasons for the great taste of our Karinto. Yes, here at Kyuboshi, We have made it our lifeswork to come up with the perfect balance of sesame powder in our dough mix, left to stand for just the right amount of time in the best conditions to create the sweet which our customers say "you can't just eat one once you've started."

There are many reasons behind our great tasted.

The old saying "Practice makes　　 perfect" has been the bedrock 　　 reasoning for the great taste 　　 of Karinto. We pay careful 　　　 attention to every detail, for the selection of the finest 　　　 ingredients to the final coating of our molasses syrup. If you 　 think about it Karinto is basic 　 ally a simple sweet and here in Japan we often say "simple is 　 best", but being simple does not mean easy. Even step of the way, from the creation of the dough 　 mix and its standing time, to the exact frying temperature of the 　 cooking oil is carefully monitered and perfect to create one of the best traditional sweets in Japan. Again "Anything worth really doing is never easy", but oh how sweet it is!

Tropical sunshine = healthy/natural sweetness

	Here in Japan, molasses = Karinto and vice-versa. This trademark taste of Karinto starts in the most southern islands of Okinawa and the Amami-islands of Japan. Sugar cane here is rich in minerals as as well as sweetness and actually helps to control cholesterol. This natural ingredient varies sligh tly in taste from place to place and is extremely sensitive to various kinds of weather including temperature and humidity. Here at Kyuboshi, the years of experience and the great intuition of our bakers have overcome these obstacles and have produced the great tangy and we keep careful records in order to reproduce that same great taste every time. Our customers of course have the last say to our success so we will keep "sticking" to it to please them.

They didn't happen to be simple, we made them simple.

	During the Edo-Tempo era (1830-1844) it was common to find street venders with their symbolic large lanterns selling Karinto everywhere. People of this time preferred the simple traditional taste of Karinto over the more elegant sweets of the time. Here in Matsumoto City, in the heart of Japan, where we still create that great taste, you can still find many historical landmarks dating back to this period symbolizing our tie to the past but our dedication to the present and future. Now during the Heisei-era new products come and go very quickly, but we remain strong and unchanged dedicated to the satisfaction of our customer. We have never forgotten our roots here at Kyuboshi and will continue to create the best taste possible for you and your children. (written by STUART KADLEC&YURIKO)