Purun and Konjac Jelly Premium Matcha 20g x 6 pieces

Konjac dessert with new form and new texture
The deliciousness of the material is alive with our unique aseptic manufacturing method.
Regular matcha jelly is a sour product because it uses acidulants to improve its shelf life.
On the other hand, since this product is a product that can be stored at room temperature without using acidulants by the Aseptic manufacturing method, it is finished in a taste that makes the best use of the original taste of the material without relying on acidity.
No preservatives used
No extra additives are used due to the aseptic manufacturing method that brings out the deliciousness of the material.
The deliciousness and aroma of matcha
We use 50% of Uji matcha from Kyoto prefecture (percentage of green tea).
This product is a petit-sized konjac dessert that uses the deliciousness and aroma of matcha as it is in jelly.
It is a new form that is easy to eat, and anyone can easily enjoy it.
Please enjoy it as a handy snack when you are hungry.
＜What is the Aseptic manufacturing method?>
It is a manufacturing method that realizes a deliciousness that cannot be achieved with conventional acidic jelly by aseptic filling with neutrality.
Conventional jelly products need to be lowered in pH in order to improve their storage stability (suppress the growth of bacteria), and they inevitably have a sour taste.
Therefore, it is suitable for sour fruits, but not for other less sour fruits such as milk, coffee, and tea.
On the other hand, this product does not need to be forcibly lowered in pH by aseptically filling in the neutral range (Aceptic manufacturing method).
Therefore, even with matcha material, the original taste of the material can be realized, and the elegant taste that cannot be achieved with conventional jelly is realized.