Founded in Shimodate, Chikusei City in 1946.
Only the finest ingredients such as Okukuji eggs from Ibaraki and Adzuki beans from Tokachi, Hokkaido, are used to make their traditional Japanese confectionary.
“Yakata Monaka”, which won the Honorary Grand Prize at the 19th National Confectionary Exposition
“Kinu no Mayu Dama”, which won the 27th Minister of Agriculture, Forestry, and Fisheries Award
Baked to a mild taste, egg yolk paste is made with plenty of Okukujiran premium eggs.
The matcha flavor is made by combining the luxurious aroma and flavor of Ibaraki Sashima matcha into the chocolate, while the white silk is wrapped in white chocolate, allowing you to enjoy both flavors.
(A perfect combination of bitter and sweet)
The melt in your mouth silky texture combined with matcha creates an intricate flavor.
A base made using premium Okukuji eggs from Ibaraki is used to hold red bean paste made from Adzuki Dainagon beans from Hokkaido Prefecture and top-quality large-grain white sugar.
In the centre, small adzuki beans are mixed with high quality butter. This butter melts into the red bean paste leaving a delicious flavor.
Red bean paste, made by kneading together Adzuki Dainagon beans from Hokkaido Prefecture and top-quality large-grain white sugar, is wrapped in a base made from premium Okukuji eggs from Ibaraki Prefecture. It is not ordinary sugar in the base, but Okinawan brown sugar. Please enjoy the delicious taste of sugarcane which is rich in minerals.
Red bean paste, made by kneading together Adzuki Dainagon beans from Hokkaido Prefecture and top-quality large-grain white sugar, is wrapped in a base made using premium Okukuji eggs from Ibaraki Prefecture.
This luxury product contains one softly boiled whole Japanese chestnut, making it the perfect bite-size indulgence. Please try it yourself and enjoy a taste of the gently boiled chestnut.