Kishiros

Kishiros are a type of traditional Japanese confectionery, originating from the Tohoku region of Japan. They are small, round, and sweet, typically made from a mixture of sugar, water, and starch. The name "Kishiro" translates to "sweet water," reflecting their simple and sweet nature. The process of making Kishiros involves heating sugar and water until the sugar dissolves, then adding starch to thicken the mixture. This mixture is then poured into molds and allowed to cool and harden. Kishiros are often used as a topping for various Japanese desserts, such as mochi and ice cream, adding a sweet and chewy texture. They are also popular as a standalone treat, enjoyed for their simplicity and mild sweetness. Kishiros are a staple in Japanese confectionery and are widely available in Japanese supermarkets and specialty stores. Their production is relatively simple, making them a popular choice for both home bakers and commercial producers.