Umezono Kashiho

This dorayaki is made with fluffy dough that is carefully baked one by one, filled with plenty of chestnuts, and sandwiched with handmade chunky sweet bean paste and butter in a perfect balance. It is a noteworthy item that has been featured on TV and in magazines.

A cute, rounded sweet. The chewy dough and mildly sweet white bean paste, along with the sweet and sour strawberry, are a perfect match. Limited time offer. We provide freshly made strawberry daifuku, wrapping the strawberry and bean paste in the dough after receiving the order. Sales period: Early January to late April.

Dried persimmons with concentrated natural sweetness are filled with whole chestnuts made into chestnut paste. The combination of the chewy and soft texture of the dried persimmons and the chestnut paste is outstanding. You can enjoy the flavors of autumn. Sales period: November to the end of January.

Chestnut kinton made using whole chestnuts. This chestnut kinton, characterized by its natural sweetness that brings out the flavor of the ingredients, is a limited edition product for autumn. The chestnuts are concentrated tightly, and its smooth texture is popular. Sales period: September to the end of November.

This is a mildly sweet mizu yokan made with plenty of special adzuki beans from Ume Garden. Sales period: June to the end of August.

A perfect summer treat inspired by sweetfish swimming in clear streams. It features a fluffy baked dough with chewy rice cake inside. The subtly sweet dough pairs excellently with the rice cake. The cute shape of the sweetfish looks refreshing as well. Sales period: Mid-May to the end of August

The shiratama from Ume Garden is characterized by its chewy texture. It pairs exceptionally well with the refined sweetness of the ingredients. Enjoying it cold during the hot summer makes it even more delicious. This is a seasonal product available from mid-May to mid-September. It is also a recommended gift for summer.

A perfect cool dessert for hot summer days. The chewy rice dumplings and mildly sweet red beans pair exquisitely with matcha. How about a sweet reward for your body feeling a bit fatigued from the summer heat? It tastes even better when served chilled. Sales period: Mid-May to Mid-September.

A recommended set for celebrating the Dango Festival, featuring a red helmet made from adzuki beans. It includes cute sweets in soft colors, such as red and blue carp streamers and kashiwa mochi. This is a top pick that will delight children and grandchildren as a gift. The set is filled with a generous amount of ume garden's special sweet bean paste that highlights the natural sweetness of the ingredients, making it a gentle and pleasant Japanese confection. Sales period: Mid-April to May 5.

A recommended set for celebrating the Peach Blossom Festival, inspired by the Hina dolls. The soft and gentle colors of the Hina dolls and the Emperor and Empress can be enjoyed visually. This is a top spring product that is also appreciated as a gift. Inside the chewy dough, there is a filling made with cream mixed into the sweet bean paste, which is popular among children. Sales period: Mid-February to March 3.

The elegant designs that are always expressed with a fresh sensibility are popular. Since the products change with the seasons, it is enjoyable to ask the staff about the origin of the designs while choosing. It is recommended both as a gift and as a treat to enjoy every day.

This is a luxurious matcha daifuku wrapped in a soft and chewy daifuku skin, filled with a rich matcha paste blended with fragrant matcha and fresh cream. Sales period: September to the end of May.

It's a waste to only use it for weddings and funerals! The popular Jouyou Manju has a chewy texture. Made with a generous amount of high-quality raw Ise yam, it is wrapped in a chewy dough that is our pride. The homemade natural refined sweetness of the filling and the chewy dough are a perfect match.

Fluffy yet rich in egg flavor, this castella is smooth like silk, with a refined sweetness and a moist texture. It is a simple castella that you won't get tired of eating every day.

The yokan made with plenty of homemade sweet bean paste features a natural sweetness and a moist texture. It can be freely combined. (For the large chestnut yokan, an additional 100 yen is added for each piece). There is 'chestnut yokan' filled with chopped chestnuts, 'Mino Oribe yokan' with two layers of matcha and white bean paste, 'Kuro Oribe yokan' made with brown sugar, 'Kiseto yokan' which is colorful and uses egg yolk, and 'Neri yokan' made with strained bean paste. Mini sizes are also available.

A Western-style Japanese confectionery 'Suigetsu' sandwiched with sweet red bean paste in a fluffy baked buse dough. 'Mino Princess' is baked moist with a dough made using butter and filled with apple paste. You can enjoy its elegant sweetness and fluffy, moist texture. It is also recommended as a gift. Please enjoy the new deliciousness created by the collaboration of Japanese and Western styles.

A confectionery called 'Shino' that wraps yellow bean paste, created with the image of Shino pottery. A moist and refined baked sweet with a moderate sweetness. A mooncake called 'Goroho' that generously uses sesame, raisins, and walnuts. A confectionery called 'Kurimanju' that brings out the flavor of chestnuts. You can choose your favorites to fill, making it a great gift option. The simple and natural sweetness of these sweets is safe for children.

This is a confectionery that delivers the deliciousness of freshly filled monaka with sweet red bean paste, making it fun to fill and tasty to eat! It features a fragrant shell and soft sweet red bean paste that captures the flavor of chestnut pieces.

A confection called 'Spring Homecoming' made by rolling a mildly sweet, crumbly red bean paste with a smooth texture and a layer of chunky red bean paste. It features a moist texture, refined sweetness, and an exquisite balance with the flavor of the red bean paste, making it popular among repeat customers and recommended as a gift. The confection 'Hundred Return Year' is made by wrapping chopped chestnuts in white bean paste with wasanbon sugar. 'Hundred Return Year' refers to a phrase from the Manyoshu that means Mino Province, and it is inspired by the mountains of Mino.