Tengudo Takarabune Kibidango Hokkaido Sweet Mochi Bar Black Sugar

The original kibidango built its reputation on a clean, gentle sweetness — the mild, rounded flavor of malt syrup and Hokkaido sugar that has made it a beloved everyday confection since the Taisho era.

This black sugar variety takes that same beloved foundation and deepens it considerably, adding a warmth and complexity that the original, for all its quiet charm, was never designed to deliver.

The black sugar — kokuto — is kneaded directly into the an filling at the heart of each bar, so its character runs through the body of the mochi rather than sitting on the surface.

The result is a sweetness that arrives slowly and builds as you chew: not sharp or caramelized in the way that refined sugar can be when heated, but dark, rounded, and faintly molasses-like, with a natural mineral depth that lingers gently on the palate long after each piece is finished.

It is the kind of sweetness that feels satisfying in small amounts — warm and substantial, never cloying.

The texture remains unchanged from the original: that characteristic firm-yet-yielding chew that stretches slightly when pulled, somewhere between a soft mochi and a dense candy, wrapped in a thin oblaat layer that dissolves on the tongue and keeps the bar clean to handle.

The manufacturing process — mixing wheat flour, mochi flour, and malt syrup in a heated kettle before adding the sugar and an, then cooling slowly over a full day to achieve the right firmness — is the same patient method that has defined Tengudo Takarabune’s kibidango for decades.

For those who love the original but want something with a little more character, or for anyone drawn to the deep, unhurried sweetness that only kokuto can provide, this is a quiet and deeply satisfying variation on one of Hokkaido’s most enduring confections.

About this item
Item Name : Kibidango Black Sugar
Brand : Tengudo Takarabune
Item Form : Rice Cake
Number of Items : 1 Count (Pack of 1)