규토 롯카쿠 부손안 다마가와타카시마야점

This haiku expresses the colors of the four seasons by incorporating three representative scenes of Japanese elegance: plum blossoms, autumn leaves, and a full moon. These adorable bite-sized snacks come in shapes of hexagons and squares, and are available in 8 delightful flavors including sugar, seaweed, kelp, nori, shrimp, and sesame. Price range (5,400 yen, 3,240 yen, 2,160 yen, 1,620 yen, 1,620 yen, 1,080 yen, 778 yen, 594 yen, 475 yen)

Haiku poet Yosa Buson delicately and vividly depicted the changing seasons and human emotions. Like a haiku that conveys emotions in three lines of 5-7-5 syllables, 'Buson 5-7-5' is a colorful confectionery that resonates with the five senses. Capturing the essence of the four seasons symbolized by flowers, birds, wind, and moon in forms such as cherry blossoms and autumn leaves, this assortment offers a variety of flavors to enjoy. Price range (3,564 yen, 2,376 yen, 1,188 yen, 810 yen, 486 yen)

Blended with 12 types of spices. Finished with a rich and flavorful curry using our unique two-stage brewing method. Price range (1,080 yen, 627 yen)

This product is an assortment of popular 'Buson Arare Shunju' and classic rice crackers, allowing you to enjoy the representative confectionery of Buson-an. Price range (5,400 yen, 3,240 yen, 2,160 yen, 1,620 yen, 1,188 yen, 756 yen)

A popular product, 'Arare Juusai Tsurane Uta,' where you can enjoy bite-sized rice crackers in ten different flavors. We have incorporated various seafood and mountain delicacies into the rice crackers. It offers ten elegant flavors that make you want to keep eating. Price range (3,240 yen, 2,160 yen, 1,620 yen, 1,080 yen, 918 yen, 594 yen, 540 yen)

Plump okaki in bite-size made with smooth and light-textured wataboushi rice. Comes in five flavors: shrimp, seaweed roll, salad, aonori, and curry. Conveniently individually packaged. Price range (3,240 yen, 2,160 yen, 1,080 yen, 594 yen, 540 yen)

Curry persimmon seeds finished by adding curry powder created by Busonan to bonito-based mixed dashi. The flavor of the dashi is utilized, and the spiciness is kept somewhat mild. A hint of spices is added as a secret ingredient to deepen the flavor, resulting in a taste reminiscent of elegant Japanese-style curry.

A light and salty rice cracker made with Tamba black soybeans. Enjoy the crispy texture.

Aosa seaweed is kneaded into senbei dough, baked to a fluffy softness without losing the aroma of seaweed. Please enjoy the rich flavor of seaweed and soy sauce.

We finished the rice cracker with a sweet soy sauce flavor and Rishiri kelp dashi, sprinkled with chopped Ariake seaweed for a rich flavor.

A lightly sweet, soy sauce-flavored fried rice cracker. Made with rice oil, it is not greasy and has a refreshing finish. The surface is crispy, and when you take a bite, it gently spreads in your mouth and seems to melt away.

The surface is a crispy fox color, while the inside is fluffy and crispy, baked to retain the umami and flavor of the rice. Finished with a light salt flavor.

Shrimp is kneaded into a dough with just the right amount of salt, and baked until fluffy all the way through. Please enjoy the rich aroma of shrimp in the round and slightly pink 'Mangetsu'.

A delicate balance of lightly salted rice crackers topped with elegant sweetness of Japanese fine sugar syrup, creating an exquisite dish with irresistible combination of sweetness and saltiness.

Each grain of the highest quality black pepper is carefully selected and sprinkled onto a coarse-ground thin rice cracker. Enjoy the mellow and fragrant black pepper flavor.

A manufacturing method that adds a 'frying' process in addition to 'baking', capturing the umami of the ingredients in senbei. It is a rice cracker with a crunchy texture and the flavor of shrimp.

A manufacturing method that adds a 'frying' process in addition to 'baking' to enclose the umami of the ingredients in senbei. Seasoned with sweet soy sauce and finished with sugar, this senbei has a soft texture and sweetness that match well.

A hexagonal rice cracker shaped like the 'navel stone' of the Rokkakudo temple in the heart of Kyoto. It has a rich miso flavor made with Kyoto's traditional vegetable, Kujyo Negi.