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化粧箱こんぺいとうA
Gift-boxed Konpeito A
全8種(8Type)
●若松トマト(Wakamatsutomato)
北九州若松区の甘~い若松ブランドトマトの果汁のみを使用したご当地こんぺいとう。ドライ化したトマト果汁なのでさらにうまみが濃縮。ほのかな酸味も特徴。
This local confectionery uses only the fruit juice of the sweet to sweet Wakamatsu brand tomatoes in Kitakyushu. Because it is a dried tomato juice, the flavor is further concentrated. Also features a faint acidity.
●門司港レトロバナナ味(kajikoretorobanana)
北九州門司港といえばバナナの叩き売り!バナナピューレを使用したご当地こんぺいとう。自然のやさしい甘さとバナナ本来の味が特徴。(※アレルギー該当27品目に該当する食材:バナナ)
Speaking of Kitakyushu Mojiko, it sells bananas! A local restaurant using banana puree. Characterized by natural sweetness and the original taste of bananas. (* Ingredients that fall under 27 categories of allergies: bananas)
●あまおういちご味(amaouichigo)
福岡の代表の”あまおういちご”の濃縮果汁を使用したご当地こんぺいとう。ふわっと香りが広がりミルキーないちご味が特徴。
This local restaurant uses the concentrated fruit juice of Fukuoka's representative “amao strawberry”. The fluffy fragrance spreads and it has a milky strawberry flavor.
●レモン味(lemon)
夏季(6月~9月)限定商品。酸味もしっかりあり甘酸っぱいバランスの取れた味。暑い時期の手土産にもおすすめ。
Limited to summer (June to September). A well-balanced and sour taste with good acidity. Recommended for hot souvenirs.
●ショコラ味(chocolate)
冬季(10月~3月)限定商品。純ショコラをふんだんにまぶし、口に入った瞬間ほろ苦く、噛むとこんぺいとうの甘さと混ざってショコラの味に。
Limited to winter (October to March). Sprinkle pure chocolate abundantly and bitterly as soon as it enters the mouth.
●大分かぼす味(oitakabosu)
大分県名産のかぼすをイメージしたご当地こんぺいとう。かぼす特有のほんのり苦みを含む酸味を甘さの奥にふんわり感じられるのが特徴。
This local restaurant is inspired by Oita Prefecture's specialty. The characteristic is that the acidity, including the bitterness peculiar to Kabos, can be felt softly behind the sweetness.
●岡山もも味(okayamapeache)
果物の名産地である岡山県のももをイメージしたご当地こんぺいとう。ひかえめなもも風味がこんぺいとうの甘さを包んでいる。(※アレルギー該当27品目に該当する食材:もも)
This local restaurant is inspired by the thighs of Okayama Prefecture, a famous fruit production area. The peach flavor is wrapped in sweet sweetness. (* Ingredients that fall under 27 categories of allergies: Momo)
●かぼちゃ味(pumpkin)
冬季(10月~3月)限定商品。かぼちゃをそのまま粉末化して金平糖にまぶしたもの。ややほっくり感があり野菜特有の甘さ控えめな風味が食べやすい。
Limited to winter (October to March). Pumpkin powdered as it is and then sprinkled on konpeito. It is a little bit awkward and it is easy to eat the sweetness of the vegetables.