Fukudaya Honten

Abekawa Mochi is so beloved by the townspeople that it is synonymous with 'Fukudaya'.

Made with water from the Azumata River system, sun-dried sugar from Hokkai adzuki beans, agar from Nagano Prefecture, and coarse salt from the Seto Inland Sea.

A product named after the Onbashira Festival, consisting of soy sauce mochi with walnuts, coated with finely crushed ice mochi.

Square rice cakes shaped like ears of rice and Manji's face. The rice cakes contain sesame seeds and walnuts, and are sprinkled with cinnamon-flavored soybean flour.

A crispy shell with a hint of flavor, filled with peeled red bean paste. It has a refreshing salty taste.

Soft dough filled with Shinshu miso, and white miso in the center. It has a nostalgic and gentle flavor.

A large daifuku with plenty of red beans in the mochi dough and grainy sweet bean paste. It has a taste that has remained unchanged since its establishment.

Made with uruchimai rice from Ishikawa Prefecture. It boasts a strong texture and excellent chewiness.

A sweet roll made with Okinawan black sugar. It is filled with plenty of walnuts.

Salted rice cake filled with plenty of Hokkaido red beans. It has a light and nostalgic taste.

Rice dumplings glazed with sweet soy sauce. They boast a crisp texture that is easy to bite into.

A hidden popular product made with sweet bean paste and Yomogi from Hase Village.

Dumplings inspired by goheimochi, balanced with walnuts, ginger, miso, and sesame seeds.

Ankoro mochi (botamochi) is a type of rice cake served during the time when peonies bloom (spring equinox) to honor ancestors. Nowadays, it is also commonly used for celebrations.

Soft and fluffy mochi dough filled with plenty of matcha and red bean cream.

Soft and fluffy mochi filled with sweet summer orange pulp and lemon cream-infused whipped cream.

A confection made from kudzu starch using the powder extracted from the underground stem of the bracken plant. Enjoy by pouring black honey over the soft warabimochi and sprinkling with roasted soybean flour.

Mochi filled with sweetened edamame paste, with a hint of saltiness. The mochi dough also contains edamame.

Mochi filled with chopped walnuts. The sweet red bean paste is smooth.

A little soy sauce is added to the mochi skin, and chopped chestnuts are added. The sweet red bean paste is koshian.

Inspired by chestnuts glistening in the morning dew. A wrapping of kudzu filled with chestnuts with astringent skin.

Sweet potato is sliced into rounds and shaped like a full moon. This sweet potato yokan is made with red azuki beans. Sweet potatoes are also effective for dieting.

Soft and fluffy mochi dough filled with plenty of strawberry and white bean paste cream.

Soft and fluffy mochi dough filled with chestnut and white bean paste cream.

A half-pounded rice cake filled with chopped gurumi and wrapped in sweet bean paste. Finished with fragrant roasted white sesame seeds.

This dish includes various mountain vegetables and mushrooms, steamed in a steamer and flavored with white sesame seeds.

A luxurious taste of pure chestnut paste inside a smooth red bean curd.

Italian chestnuts are made into a sweet bean paste, and a whole chestnut with astringent skin is wrapped to create an elegant flavor.

A juicy daifuku wrapped around a whole mandarin orange. The combination of white bean paste and mochi creates the ultimate freshness.

A New Year's limited sweet. It has a unique flavor of miso bean paste and burdock.

A traditional New Year's lucky treat in Suwa.

A large strawberry wrapped in sweet and sour strawberry paste, further wrapped in mochi. Decorated with ice mochi resembling powdered snow.

Sakura mochi is a traditional Japanese sweet consisting of sweet pink rice cake filled with sweet red bean paste. It is wrapped in a pickled cherry blossom leaf for added fragrance.

A new mochi made with plenty of mugwort. The filling inside is Hokkaido Shumari red bean paste.