Hello everyone~! This is Saori from Japanese Snacks Republic!

This time! I’d like to take a look at a new gummy...... and its concept is ‘the ultimate soft texture’! Just what kind of ingredients could make such a soft texture possible......!?

Actually, this Mochu already had a peach flavor released earlier, and from that time it was already popular for being delicious, fruity, and pleasantly chewy!

The secret behind this hugely popular softness lies in using kudzu (kuzu), the same ingredient used for kuzumochi, to create an ultra-soft texture! Kudzu is a perennial vine in the legume family, and its root starch is known as kuzuko! (In the Kanto region, sometimes wheat flour is used instead.) Kuzumochi made from kneaded kudzu starch is famous as the only fermented Japanese confectionery, usually enjoyed with kuromitsu syrup and kinako to highlight its chewy texture!

Since kudzu starch itself has no flavor, kneading it together with fruit extract is how they achieved this chewy, bouncy texture! I definitely recommend everyone to try Mochu, a completely new gummy series made with ingredients different from other gummies, and enjoy its texture with every bite!