By converting the Jirogaki of Toyohashi, Japan’s largest grower of this variety of persimmon, into a paste, and then using oligosaccharide that is gentle to our stomachs instead of sugar and natural erythritol to reduce calories, a naturally flavored agar jelly was produced.

The taste of these Jirogaki have been carefully made one at a time, without using any artificial colors or preservatives. You can easily enjoy the taste of Jirogaki anytime during the year.