{"product_id":"monaka-rond-7814-mm","title":"Round monaka 78*14 mm","description":"\u003cp\u003eThe filling is placed between two shells.\u003c\/p\u003e\n\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough.\u003c\/p\u003e\n\u003cp\u003eThis batter is then poured into moulds and baked at high temperature. The baking process requires great skill and considerable experience, as the time and temperature must be precisely controlled. This process produces an extremely fine and crispy texture far superior to the wafer known in the West. Traditionally, the filling is made from sweetened red bean paste (anko), but common variants also exist using white bean paste or chestnut paste, or even ice cream.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"35 pairs","offer_id":54111387713869,"sku":"NISMONAKA30-S","price":29.62,"currency_code":"EUR","in_stock":true},{"title":"350 pairs","offer_id":54111387746637,"sku":"NISMONAKA30","price":220.85,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKA30-z1.jpg?v=1783410879","url":"https:\/\/www.nishikidori.com\/en\/products\/round-monaka-7814-mm","provider":"Nishikidori","version":"1.0","type":"link"}