About HANASHIBORI
Beyond Typical Desserts
Blooming with beauty, crafted for health – edible art that surprises and delights from the first sight.
HANASHIBORI creates Japanese sweets that are not only visually stunning but also considerate of your health. By blending traditional Japanese techniques with natural ingredients, we craft desserts with a gentle sweetness and rich depth of flavor. Each piece is designed to be enjoyed with your eyes, your taste buds, and your heart.
Key Ingredients | 主な素材
1. White Bean Paste 白餡
Made from white kidney beans, white bean paste is a healthier alternative to red bean paste, rich in protein, dietary fibre, B vitamins, and minerals, while being naturally low in fat. Beyond health, white bean paste is also the future of decoration: unlike buttercream or whipped cream, it is heat-resistant, slow to melt, and ideal for delicate edible flower art. With the addition of natural plant-based color powders, it allows for a beautiful range of hues that bring edible flowers to life.
白インゲン豆をベースに作られた白餡は、小豆餡よりもたんぱく質・食物繊維・ビタミンB群・ミネラルを多く含み、低脂肪でとてもヘルシーです。さらに、暑さに強く溶けにくいため、バタークリームやホイップクリームに代わる「これからのデコレーション素材」として注目されています。自然由来のカラーパウダーを使用することで、美しい発色を表現でき、繊細な花絞りを可能にする次世代のスイーツアートの要です。
2. Rice Flour 米粉
A gluten-free, versatile flour made from rice, offering a light and moist texture. Safe for people with wheat allergies, it provides a wholesome base for our creations.
米から作られたグルテンフリーの万能粉。軽やかでしっとりとした食感を生み出し、小麦アレルギーの方でも安心して召し上がれます。HANASHIBORIの花スイーツを支える土台です。
Kaori Kurosawa has been teaching the art of decorating beautiful floral designs using white bean paste coloured with natural dyes for many years. With her unique approach, she has brought new value to traditional Japanese sweets, elevating their appeal in a modern context.
Her innovative concepts, such as “Anko × Protein” and “Anko × Spice,” have led to numerous successful collaborations with companies and VIP clients, attracting widespread attention.She is currently active in product development, production, and instruction, continually exploring new possibilities for Japanese wagashi.