The salty dough, scented with mugwort, is kneaded with sweet boiled red peas and wrapped around a filling of whole adzuki beans from Hokkaido.

The moist dough is made using domestic wheat and is sandwiched between Tochiotome strawberry jam and cream made with freeze-dried strawberries.

This is a freshly steamed chestnut yokan with a soft texture and delicious chestnut flavor.

Moist and smooth Hokkaido red bean paste is mixed with brown sugar syrup and walnuts, then wrapped in a dough made with brown sugar syrup and steamed.

We offer carefully prepared traditional ohagi in three different flavors: smooth bean paste, whole bean paste, and kinako.

This sweet potato yokan is made using red Azuma sweet potatoes, making full use of the potato's natural ingredients.

This is a representative spring confection that gives you a taste of the season, with its elegantly sweet bean paste and the subtle scent of cherry blossom leaves.

The smooth, melt-in-your-mouth bean paste is wrapped in a granular dough made using Domyoji flour.

Chopped salted cherry leaves are kneaded into the white bean paste and wrapped in a light cherry blossom colored top layer.

Made with rice flour from non-glutinous rice produced in Chiba Prefecture. The fragrant, browned dumplings are coated in a mellow sauce made with soy sauce produced in Chiba Prefecture.

The soft, bouncy warabimochi melts in your mouth and is generously sprinkled with domestic Kurosu kinako, which is deep-fried to bring out its fragrant flavor.

The glutinous rice is pounded and red peas are kneaded into it.

We use domestic wheat flour to create a moist dough that is combined with rich, smooth cream.

This is a fresh chocolate cream dorayaki with an accenting texture from the chocolate chips.