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.

A moist, crumbly Japanese-style chocolate cake. Enjoy the taste of chocolate and the texture of walnuts.

This soft-textured yokan is made using fresh yuzu paste and peel from domestically produced yuzu.

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.

This yokan is made from Hokkaido white kidney beans with whole beans kneaded with salted cherry leaves, then coated with a thin batter and baked.

White bean paste mixed with salted chopped cherry leaves and soft rice cake are sandwiched between moist dough.