静岡県·スイーツ
Kokko
A fluffy steamed cake peeking out from a bright yellow package—that is the Shizuoka specialty "Kokko." When the manufacturer, Mihomi Co., Ltd., came up with the product name, they chose "Kokko" by associating the main ingredient, eggs, with chicks, and further drawing inspiration from baby talk and the sound of a chicken's chirp. It was born in the 1980s. Initially, it featured white chocolate to resemble the snow-capped Mount Fuji, but after a renewal, it settled into its current style of injecting milk cream into the cake. Steamed using fresh eggs and underground water from the Southern Alps mountain range, the cake is moist and fluffy. It is a gentle flavor that brings a smile to your face with just one bite.
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View all flavors/varieties (4 total)
Matcha Kokko
A matcha version of the famous Shizuoka confection 'Kokko.' Rich matcha from Shizuoka Prefecture is kneaded into a steamed cake batter made with carefully selected ingredients, sandwiched with an exclusively developed milk cream. The bitterness of the matcha and the gentle sweetness of the cream are harmonized by the subsoil water of the Southern Alps.
Summer Banana Kocco
Kocco's summer-limited flavor. A steamed cake made with 'Pure White' white egg yolks, sandwiched with white chocolate and banana cream, finished with a refreshing sweetness perfect for summer. Available exclusively from May to August, it can be enjoyed as a chilled dessert when kept in the refrigerator.
Kokko
A famous Shizuoka confection developed by Mihomi in 1984. It consists of a steamed cake made with fresh eggs (laid within 3 days) and subsoil water from the Southern Alps mountain range, sandwiched with uniquely developed milk cream. A staple at Shizuoka Station selling over 3,000 units per week, it comes in various flavors including plain, matcha, and seasonal limited editions.
