Amoya Minami-Kasuga Shitennoji

The mochi is made from the highest quality Hamanaka mochi from Shiga Prefecture, and the salt is Nuchimaasu from Okinawa (a high-mineral sea salt from Okinawa that is also listed in the Guinness). We are particular about the flavorful red peas used in the ingredients. You can enjoy the unique firm texture of the freshly pounded mochi, the aroma of the mochi, and the light sweetness of the homemade smooth red bean paste inside. It is not too sweet, elegantly balanced with a moderate saltiness, making the harmony between the mochi and the bean paste exquisite.

A casual snack or a little gift. This is a bite-sized and easy-to-eat Karin-to Manju, freshly fried every morning. The outer dough of the brown sugar manju, made with brown sugar from Hateruma, is crispy and fried to perfection, while the inside is moist with red bean paste made from Hokkaido azuki beans. Since it is fried in rice oil, it is light and easy to eat, making it less likely to cause stomach discomfort. It is delicious even when it becomes soft, but if you fry it again in oil at 180°C for about a minute or warm it in a toaster for about 2 minutes, the crispiness will return.

This is a monaka inspired by the turtle that is always among everyone's smiles at the turtle pond in the Rokujido of Shitennoji Temple. It has been completed after many trials and errors. It is a sweet that I would definitely recommend as a souvenir from Tennoji and Osaka. It is filled with plenty of homemade powdered tea bean paste and mochi, making it very filling, yet it can be eaten lightly.

Amo Monaka in a cute size like a macaron. The crispy skin holds a firm sweet red bean paste, but since it uses rock sugar, the aftertaste is not heavy and is quite refreshing. It also contains Amo's special Amo (gyuhi rice cake), which pairs perfectly.

This dish is made using high-quality domestic eggs known as 'gourmet'. Each piece is carefully baked by artisans. The deep, moist dough allows the flavor of the eggs to be fully appreciated, followed by the rich taste of rice syrup and honey. It is a luxurious Mikasa filled with large red bean paste from Hokkaido and chestnuts. This is a sweet treat that you will want to enjoy the lingering aroma of after taking a bite.

The carefully crafted pudding from the wagashi shop is made without milk, using soy milk instead. The selected soy milk has a mild bean flavor, and the eggs are high-quality domestic eggs called 'Bishoku'. The sugar used is wasanbon sugar, resulting in a smooth and elegant sweetness.

A new hojicha flavor has joined the carefully crafted pudding made by the wagashi shop. The selected soy milk has a mild bean taste, and we use high-quality domestic eggs called 'Gourmet' to create a smooth and elegant sweetness. This is a pudding for adults where the flavor of hojicha is distinctly felt.

This popular dorayaki is carefully baked by artisans, filled with smooth soy milk cream and homemade sweet red bean paste. The light cream and the elegant sweetness of the bean paste complement each other perfectly!

The red rice, freshly steamed and sold every morning, is made from 100% glutinous rice from Saga Prefecture. Although red rice has a higher calorie content compared to white rice, glutinous rice is filling and contains a component called amylopectin that helps suppress digestion and the absorption of carbohydrates. Additionally, adzuki beans have the effect of warming the body, relieving constipation, improving hangovers, preventing blood pressure from rising, and promoting skin whitening and beauty. The dietary fiber and vitamin B1 in adzuki beans are also effective in preventing obesity, making it a delightful food for women. Please enjoy the pride of Minami Kasuga, our red rice! *On the 1st and 21st of every month, we will sell 100g at a special price of 194 yen including tax at the store (seasonal chestnut red rice is excluded). Reservations and holds are also possible.

This is a large chestnut bun that has been popular since the establishment of our shop. It is made with a light white bean paste mixed with chopped chestnuts, wrapped in a moist baked skin. It is filled generously with bean paste, making it large and satisfying to eat, and it has a strong impact, making it a highly appreciated product for celebrations and memorial services.

This rice cake, also known as 'issho mochi', is celebrated on a child's first birthday. It symbolizes the wish for the child to never face food shortages throughout their life, as 'issho' means both 'one sho' (a unit of measure) and 'a lifetime'. The rice cake is wrapped in a furoshiki cloth and placed on the child's back to celebrate their birthday. The round shape also signifies a harmonious life. Recently, parenting magazines have featured this tradition, and more parents are celebrating their children's healthy growth with the 'issho mochi' ceremony. We encourage you to wish for your child's healthy development by having them carry the rice cake and celebrate their first birthday.

Umbrella Rice Cake (Kasa Mochi) is a type of rice cake used in memorial services, typically on the 49th day after death, and varies by region, sect, and temple. It consists of seven small round rice cakes arranged in a circle, stacked in seven layers, with a round rice cake placed on top. During the service, this rice cake is offered, and once the service is over, the top umbrella rice cake is cut into the shape of a master of training. The cutting method varies by religion and region, but it resembles a figure wearing an umbrella and holding a staff with beads at the time of the deceased's departure. A document detailing the cutting method will be provided.