Kinton

A kinton shaped as a hydrangea, photographed in mid-June, with clear cubes of jelly set among the petals like raindrops. Kinton starts as a small ball of bean paste or soft gyuhi mochi, then is coated in crumb-like threads of colored bean paste pressed through a sieve. That shaggy surface gives it a little more texture than smooth nerikiri, and it is an essential variety of fine fresh wagashi.