兵庫県·洋菓子
Mototakasagaya Petit Écorce
A thin, baked confection 'Petit Écorce' produced by the long-established Kobe shop, Mototakasagaya. It is a cute, easy-to-eat mini version of their representative Western-style confectionery, 'Écorce.' Écorce is made by kneading specialized flour according to the season and baking it thin and crispy in French-made ovens. They focus on pursuing 'the ultimate flour' to bring out the natural deliciousness of the ingredients. Petit Écorce comes in three different shapes, each offering a unique texture. Its light melt-in-the-mouth sensation and savory aroma pair perfectly with both tea and coffee. It is a baked sweet that allows you to enjoy an elegant taste born in Kobe, one bite at a time.
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Kuri-imo Ecorce
An autumn limited edition of 'Ecorce,' the flagship Western-style confectionery from Motomachi, Kobe-based Motohosakaya, founded in 1877. Ecorce, born in 1970, is a long-selling treat consisting of thin, rolled dough; this Kuri-imo (Chestnut & Sweet Potato) Ecorce is a seasonal item that combines Japanese ingredients like chestnut and potato into that crispy dough.
Mototakasaya Ecorce
Ecorce is a signature thin cookie from Mototakasaya, founded in 1877. As the name implies—meaning 'bark' in French—its thin and crispy texture has long been loved as a souvenir from Kobe.
Sakura Ecorce
A spring limited edition of Ecorce, released in 1970 by Mototakasagoya, a company founded in 1877. This thin, rolled confection is infused with cherry blossom flavor and comes in pink packaging to herald the arrival of spring. Ecorce celebrated its 50th anniversary in 2020 and stands as a flagship Western-style confectionery of this long-established Kobe Motomachi shop, alongside Takasago Kintsuba.
