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A rich pudding made with a focus on wasanbon sugar, as well as fresh cream and egg yolks. We do not include caramel sauce in order to preserve the sweetness of wasanbon sugar (no caramel sauce included).

This is a pudding made with matcha from Uji, Kyoto. By using stone-ground Uji matcha, this dessert has a slight bitterness of matcha while also having the sweetness of Wasanbon sugar.

This is a genuine warabi mochi made with 100% locally sourced warabi flour from Southern Kyushu. Available for purchase only in-store, opening the lid reveals the aroma of homemade roasted soybean flour. The expiration date is 3 hours.

Enjoy the pleasant aroma of fermented butter in this snow cookie. Delight in the elegant sweetness of Japanese wasanbon sugar, with a delicate texture that crumbles softly like snow.

This pound cake is made using Wasanbon sugar, Takachiho fermented butter, and French wheat flour. It is baked and then left to rest for a day to allow the butter to ferment and moisten the cake before being sold. The color of the pound cake is that of Wasanbon sugar, and the flavor is plain.

A rich panna cotta made with two types of cream. By using fresh cream, Japanese sugar, gelatin, and keeping it simple, you can enjoy a slightly chewy texture that is different from traditional panna cotta, offering a unique taste and texture.

A cookie made by whipping umetamago egg whites and wasanbon sugar into meringue, then slowly drying it at low temperature for 2.5 hours. Enjoy the melting texture when you put it in your mouth.

This product won the gold award at the confectionery exhibition. It has a simple sweetness and comes in flavors such as orange. It is a perfect accompaniment to black coffee or as a gift.