Less sweet. There is no gummy, the bitterness is not strong, and you can enjoy the subtle bitterness and sourness of the original hachishu. The only ingredients are sugar and sugar. The secret to its deliciousness lies in the time-consuming manufacturing method. Instead of boiling down the whole fruit as it is, the pulp and peel compote for 120 hours were cooked at an appropriate temperature, then combined with the juice and slowly boiled down at a low temperature. [Examples of ways to eat other than bread and yogurt] It is a jam that goes well with meat dishes. If you eat fatty meats such as bacon and pork with hassak jam, the greasy taste will be alleviated and it will become "Tomaranyatsu!" Recommended recipe: bacon, hashed potatoes, cheese focaccia topped with plenty of hassak jam