이와토야 붓산점

Soft rice cakes made with the finest Hokkaido adzuki bean paste, carefully selected glutinous rice, and soybean flour. The charm lies in its light and subtly sweet flavor.

Soft rice cakes made with the finest Hokkaido adzuki bean paste, carefully selected glutinous rice, and soybean flour. The charm lies in its light and subtly sweet flavor.

Soft rice cakes made with the finest Hokkaido adzuki bean paste, carefully selected glutinous rice, and soybean flour. The charm lies in its light and subtly sweet flavor.

Soft rice cakes made with the finest Hokkaido adzuki bean paste, carefully selected glutinous rice, and soybean flour. The charm lies in its light and subtly sweet flavor.

Soft rice cakes made with the finest Hokkaido adzuki bean paste, carefully selected glutinous rice, and soybean flour. The charm lies in its light and subtly sweet flavor.

Inspired by the national deity worshipped at Ise Jingu (Kotaijingu), Amaterasu Omikami, and the myth of 'Amano Iwato', this product embodies the light (brightness) of opening the rock door and the darkness (cave) within. We have carefully crafted this mochi with gratitude and prayer. Using brown sugar from Hateruma, Okinawa, we have created a rich brown sugar filling that is cooked to enhance its deep flavor, wrapped in a soft and chewy dough made from carefully selected glutinous rice. Finally, we have coated it with carefully selected fragrant Kyoto soybean flour to further enhance the flavor of the brown sugar. Enjoy the soft mochi with the appealing combination of the fragrant soybean flour and the rich taste of brown sugar. [Expiration Date] 14 days from the date of manufacture.

Made with glutinous rice from Mie Prefecture, this mochi has a soft and chewy texture, wrapped around carefully cooked white bean paste made from rare white azuki beans. The fragrant glutinous rice and the flavor of the white azuki beans blend together, resulting in a refined and elegant taste. Enjoy the subtle yet deep richness of the exquisite white azuki beans, which are also used in high-end wagashi. [Expiration Date] 14 days from the date of manufacture.

Using mochi rice from Mie Prefecture, this mochi dough is rich in flavor with domestic cherry leaves kneaded in, wrapping a smooth red bean paste made from azuki beans from Hokkaido. The moderate saltiness of the domestic cherry leaves combines with the light yet rich smooth red bean paste, creating a product that maximizes the flavor of cherry blossoms, a specialty of Iwato-ya. [Expiration Date] 14 days from the date of manufacture [Sales Period] March, April

Iwatomochi met the fruit goddess 'Peach' and the delicious lucky charm Peach Iwatomochi was born. While cherishing the nostalgia and simplicity felt when enjoying Iwatomochi, we explored the evolution of Iwatomochi that occurs by combining it with peach. We attempted a confectionery reaction and completed it. Domestic peach paste is used as a raw material to allow you to enjoy the fresh flavor of peach, balanced with acidity for a moderate sweetness, resulting in a soft peach mochi. To make it easy for children to eat, we followed the small size and shape of Iwatomochi. [Expiration Date] 14 days from the date of manufacture [Sales Period] July, August

This is a seasonal product available only in autumn, featuring sweet chestnut paste wrapped in soft mochi. It uses only domestically produced chestnuts to create a rich chestnut paste and includes plenty of sweet chestnuts cooked in syrup made in-house from fresh chestnuts. By adding a slight bitterness to the mochi dough, the flavor of the chestnuts is enhanced, resulting in a texture that is not only sweet but also refreshing. No chestnut flavoring is used, allowing the natural flavor of the chestnuts to shine through. Enjoy the meticulously crafted authentic Kuri Iwato Mochi from Iwato-ya. [Expiration Date] 14 days from the date of manufacture [Sales Period] September, October, November

Made with plenty of Kyushu-produced Annou sweet potatoes. The original sweet potato filling, which contains sweetened boiled sweet potatoes cooked in-house, is wrapped in a dough made from Mie Prefecture-produced glutinous rice and glutinous rice flour, creating a traditional Japanese confection suitable for autumn. Enjoy the flavor of Annou sweet potatoes and the texture of the sweetened boiled potatoes. [Expiration Date] 14 days from the date of manufacture [Sales Period] December, January, February

Otafuku brand ginger candy. Ginger candy is a confection made by boiling ginger juice and sugar together, then pouring it into molds. Since it was modeled after the sacred talisman (sword purification) of the shrine in the 43rd year of the Meiji era, the Otafuku brand ginger candy has been presented as a souvenir from Ise Shrine and is beloved by many. This is Iwatoya's unique 'ginger candy' made only with carefully selected 'Kintoki ginger.'

Ginger candy is a confection made by simmering ginger juice and sugar together, then pouring it into molds. Since it was first offered as a souvenir to Ise Jingu in the 43rd year of the Meiji era, shaped like the sacred talisman (sword purification), the Otakufu brand ginger candy has been beloved by many. This is Iwatoya's unique 'ginger candy' made only with carefully selected 'Kintoki ginger.'

Otafuku brand bite-sized ginger candy. Ginger candy is a confection made by simmering ginger juice and sugar together, then pouring it into molds. Since it was first offered as a souvenir from Ise Shrine in the 43rd year of the Meiji era, Otafuku's ginger candy has been beloved by many. This unique 'ginger candy' from Iwatoya uses only carefully selected 'Kintoki ginger'.

Ginger candy is a confection made by combining ginger juice and sugar, boiling them together, and pouring the mixture into molds. Since it was first offered as a souvenir from Ise Shrine in the 43rd year of the Meiji era, shaped like the sacred talisman (sword purification), the Otakufu brand ginger candy has been beloved by everyone.

This is Ise Tea Warabi Mochi, which is filled with the commitment of Iwadoya, using Ise tea in both the dough and the filling, and featuring a mellow sweetness from using beet sugar. By kneading the filling into the dough, the flavor of Ise tea is enhanced. During hot seasons, chilling it in the refrigerator for about 30 minutes just before serving makes the chewy and plump texture of the warabi mochi even more delicious.

A chewy kinako warabi mochi made with gentle sugar known as beet sugar (from Hokkaido). It uses Iwatoya's original fragrant and flavorful kinako. The smooth red bean paste made from Hokkaido azuki beans is kneaded into the warabi dough. The dough is kneaded and steamed to create a chewy warabi mochi. Beet sugar contains natural 'oligosaccharides' and 'minerals' that are not found in other sugars. Enjoy the mild sweetness of kinako warabi mochi as a souvenir from Ise or as a tea snack!

This warabi mochi, made with beet sugar, is wrapped around smooth red bean paste cooked with beet sugar. The original fragrant soybean flour from Iwatoya gently wafts in the air, spreading a gentle sweetness throughout your mouth. Enjoying it chilled allows you to savor a more refreshing taste.

A soy sauce rice cake made with rice dough and filling using Mie local soy sauce 'Mieman Soy Sauce'. The charm lies in its chewy texture, rich in Mitarashi dumpling flavor.

Steamed buns with a rich aroma of brown sugar made from wheat produced in Mie Prefecture, fried in rice oil considered good for health and beauty, resulting in a crispy and light texture.

Using wheat flour from Mie Prefecture and Ise Udon sauce made with the long-established Mie Man soy sauce, this is a black sugar-based karinto made with a focus on local ingredients from Mie. It has a nostalgic, lightly sweet and savory aroma that is appealing.

Using soft and chewy noodles made from a unique blend of wheat flour produced in Mie Prefecture and the special 'Ise Thick Udon Soup' from Nishimura Shoten, a long-established store with over 300 years of history in Mie. The thick noodles of 'Ise Udon', characterized by their lack of firmness, are fried and coated with a special soup, resulting in a snack that offers a moist and fragrant texture similar to wet arare. With the desire to present 'Ise Udon', a local specialty, in a new form as a souvenir, we have carefully crafted this product using local ingredients from Mie.

The famous Ise specialty 'Iwatomochi' has been transformed into a crispy Langue de Chat while retaining the fragrant flavor of soybean flour! Enjoy the texture and taste of the biscuit infused with the rich flavor of red bean paste and soybean flour from Iwatomochi as a souvenir from your visit to Ise.

The famous Ise specialty 'Iwatomochi' has been transformed into a crispy Langue de Chat while retaining the fragrant flavor of soybean flour! Enjoy the texture and taste of the biscuit, which is infused with the rich flavor of red bean paste and soybean flour from Iwatomochi, as a souvenir from your visit to Ise.

This is a type of crispy rice cracker made using domestically produced glutinous rice, resulting in a fluffy and light texture, with the refined sweetness of wasanbon sugar spreading throughout. The product name 'Ibuki' carries meanings related to breath, wind, and vitality. It was named with the hope that customers can feel a bit of the breeze from Ise, along with gratitude for the continued business in front of Ise Jingu (Kotaijingu: Naiku). It is presented in a red and white color scheme, making it suitable for celebrations and gifts.

The uniquely soft and chewy thick noodles of Ise Udon are made with 100% Ayahikari wheat from Mie Prefecture, using our original blend. The seemingly dark sauce, which looks rich, is a blend of dashi made from dried sardines, bonito, and kelp, combined with tamari soy sauce and dark soy sauce, resulting in a mellow and rich flavor. This udon is a room temperature storage type that maintains its texture.

The uniquely soft and chewy thick noodles of Ise Udon are made with 100% Ayahikari wheat from Mie Prefecture, using our original blend. The dark sauce, which may appear thick, is a blend of dashi made from dried sardines, bonito, and kelp, combined with tamari soy sauce and dark soy sauce, resulting in a rich and mellow flavor. This udon is a room temperature storage type that maintains its texture.

The uniquely soft and chewy thick noodles of Ise Udon are made with 100% Ayahikari wheat from Mie Prefecture, using our original blend. The dark sauce, which may appear thick, is a blend of dashi made from dried sardines, bonito, and kelp, combined with tamari soy sauce and dark soy sauce, resulting in a rich and mellow flavor. This udon is a room temperature storage type that maintains its texture.

This is grilled udon, a specialty of Ise known as 'Ise Udon.' Grilling enhances the savory aroma of soy sauce, making it a perfect match with the chewy udon! The uniquely soft and chewy thick noodles of Ise Udon are made with 100% locally sourced wheat 'Ayahikari,' crafted with our original blend.

This is chilled Ise udon that retains the unique soft and chewy texture of Ise udon, served with freshly boiled noodles quickly cooled in cold water. It is a recommended popular udon that can be stored at room temperature without compromising the texture.

Please enjoy the rich curry flavor of Ise Udon made with 100% domestic wheat (over 50% from Mie Prefecture) featuring thick, fluffy, and chewy noodles that spread umami. The rich curry, blended with over 10 types of spices, vegetables, pork, and two types of Japanese-style broth, pairs perfectly with the chewy noodles.