


Half-dried Karinto Donut
Crispy outside, moist inside. A traditional taste in a new form
Product Overview
We crafted the nostalgic texture and sweetness of karinto into an easy-to-eat donut shape. The crispy exterior and moist half-dried interior are distinctive. The simple sweetness coated with sugar syrup is loved as a tea-time companion or souvenir.
Product Features
Traditional sugar syrup coating
Carefully coated with sugar syrup. Features nostalgic sweetness and aroma.
Enjoy two textures
Crispy outside, moist inside with a half-dried texture. Enjoy two delicious textures at once.
Easy-to-eat donut shape
Easier to eat than traditional karinto, perfect for everyday snacks or as a souvenir.
Convenient individual packets
Hygienic and easy-to-carry individual packets. Convenient size for sharing and distributing.
🍽️ How to Enjoy
🧾 Ingredients & Components
Manufactured mainly from wheat Powder, sugar, fats and oils, and chicken eggs. Please check the package for details.
This product contains wheat and eggs. The manufacturing facility also processes products containing soybeans.
❓ Frequently Asked Questions
QHow long is the expiration date?
APlease check the expiration date on the product package. Consume promptly after opening.
QWhat does "half-dried" mean?
AThis indicates a moist texture that is not completely dried. It features a unique texture and flavor.
QCan this be given as a gift?
AIndividually wrapped packets look attractive and are suitable for gifts or souvenirs. However, please be careful with temperature control during shipping.
- Consume promptly after opening.
- Avoid direct sunlight, high temperatures, and humidity; store in a cool place.
- If you have wheat or egg allergies, please check the ingredients before consuming.
- Keep out of reach of children.
- In high humidity environments, the texture may change.
- Store at room temperature
- Avoid direct sunlight, high temperatures, and humidity; store in a cool place.
- After opening, place in an airtight container and consume as soon as possible.
















































































