Maruya Japanese and Western confectionery

A specialty confectionery resembling the akebi fruit that grows in the mountains, made by kneading in the flower seeds of the Russian Western Bodhi tree honey into the skin of a dorayaki, wrapping it in a moderately sweet white bean paste. The skin of this dorayaki has increased richness since before the Hiroshima confectionery expo 2013, using domestically produced wheat flour and researching to achieve a fluffy soft texture (expressing the feelings of two young akebi leaves born in a certain thicket for peace) (Hiroshima Confectionery Expo 2013, Minister of Economy, Trade and Industry Award) For the 64th (2023) National Recommended Souvenir Examination Committee Examination, nutritional analysis has been conducted. Exhibited at the 62nd National Recommended Souvenir Examination Committee. We have adjusted the amount of honey to make it fluffy, moist, soft, and easy to eat. [Caution] Regarding honey and food containing honey, please do not give it to infants under 1 year old. Infants may rarely develop infant botulism. It is not a risky food for children over 1 year old and adults. Price increase to 160 yen per piece from September 2023.

Walnut yubeshi with warabi flour. You can enjoy a mix of softness, the sticky texture of warabi mochi, and the taste of walnut yubeshi. The warabi mochi flour used in the ingredients was sourced from a Kyoto confectionery material wholesaler. A small amount of domestic warabi flour is included. At the end of April 2020, the classic souvenir 'Warabiyubeshi' was revived with more than before, with twice the amount of demon walnuts using Marudaizu soy sauce from Murakami City, Niigata Prefecture, and Honmirin 'Kokonoe mirin' from Mikawa, Aichi Prefecture. The sweetness of soy sauce and mirin has been added, and we have pursued a new sense of luxury in taste and packaging. The warabi-like illustration is a key point. It is stored frozen as it is a fresh confectionery. It is available for face-to-face sales, and we will provide as needed. There are two colors, but they have the same taste. It is designed to evoke the image of a mountain with yamayaki and lush mountain vegetables. The yubeshi paper is now a darker color than before. The storage method is primarily frozen, and please avoid leaving it at room temperature above 30°C for more than 2 days during the summer!

A chewy, mildly sweet white bean paste-filled rice cake. The shape is a round circle with the characters of Konoko on the surface of the rice cake. As of May 2021, variations of this mochi include 'Edamame Mochi', 'Black Sesame Mochi', 'Tianjin Sweet Chestnut Mochi', 'Koshu Grape Mochi', and more. These bean pastes are used in 'akebiyaki' and other types of dorayaki. In the past, this 'Konoko Mochi' with chestnuts won an Honorary Gold Award at the 20th National Confectionery Exhibition in Tokyo. Nutritional analysis has been conducted. The skin of Konoko Mochi will be replaced with an alternative in the future. There are currently two confectionery shops in Yamagata Prefecture using a similar skin with five plum-like circles on the circular part, considering cost. It is said that the change to an easier-to-make skin is planned along with a price increase for the bean paste and sugar, with a planned price increase to 160 yen per piece starting in September 2023.

A classic almond cookie. It differs from the 'Bunanoha Cookie' in the quality of vanilla oil flavor. Almond tuile cookies that are bent like roof tiles. By adding roasted wheat flour, the crispy texture has been improved compared to before. Nutritional analysis completed. The 'Bunanoha Cookie' is similar. The price of the 150 yen product will increase to 160 yen from September 2023.

Daifuku" is made by wrapping homemade Hokkaido-grown azuki bean paste, which is sold wholesale at a tent in front of the Roadside Station White Forest Onugi and Yokone products direct sales store and at Sekikawa Village Roadside Station "Aisai-shi" on weekends in spring and fall, in purple rice flour dough made from Gohyakushiro New Torii with tochin seed paste. 5 star flour is used for future quality. 5 pieces sold in a package for 700 yen. Daifuku is a product we always bring with us on our business trips.

A classic 8-inch Tai-shaped fresh confectionery sold at tent shops during events and at Sekikawa Village Michi-no-Eki 'Aisai Market'. All handmade from bamboo leaves. No artificial flowers included. The eyes are made of yokan, and the top is finished with a spray of red-pink colored water-diluted powder. When taken to festivals, it is admired for its nostalgic and unique appearance. In the past, during the Showa era, this shape was often ordered in boxes. Nutritional analysis completed. Price to increase to 1350 yen per piece starting from September 2023. Production will be suspended during summer when temperatures exceed 30°C.

Japanese-style pudding made with Yamagata Prefecture's Tsuyahime rice flour.

A summer-appropriate chilled sweet that is kneaded and heated in a pot, then poured into a cup. The Mizu-Yokan is heated from raw sweet bean paste without losing its filling. By following the manual, you can achieve consistent results every time. Both items offer a wide range of variations, such as adding alcohol, sweet sake, or fruit juice, making them a delightful treat to look forward to.

A classic buttercream Swiss roll cake with arrow pattern dyed in cocoa and matcha colors. The coffee flavor features a buttercream made with a mix of almond-flavored margarine and butter, infused with espresso coffee powder and rum. Note that the buttercream may become runny in the summer and is not available during that time.

A classic Western confectionery, this arrow-patterned rolled cake is displayed in the Western confectionery case throughout the year. It is filled with buttercream infused with rum. (Cocoa and matcha colors available) In addition to this buttercream rolled cake, there is also a version with espresso coffee powder called Cafe Lien Espresso. This arrow-patterned rolled cake is made using the all-in-mix method, and the water used for whipping is always the 'delicious water from Komeri Kokuni store' Home Center. It has been mainly produced since the winter of the Showa 40s and 50s. In childhood, my father handled various Japanese and Western confectioneries in the single-stage kiln of Kyuhan. After rebuilding the current house, the two-stage kiln of Kyuden and the three-stage Nanban kiln of the current Nanban Seisakusho have been inherited. Made using the all-in-mix method, it has a moist and smooth texture, and is baked to be fluffy. It is not produced in the summer.

A roll cake with 5 types of fruits (strawberry, kiwi fruit, orange, white peach, pineapple), which may vary depending on the year. It is a fresh roll containing bamboo charcoal powder and brown sugar. It is made on a 6-piece iron plate, yielding 8 pieces per sheet. Each sheet contains half a tablespoon (15cc) of edible bamboo charcoal powder, which is a Chinese herbal medicine. Edible bamboo charcoal is characterized by being tasteless and odorless, zero calories, and rich in natural minerals. It is said to help regulate the body's condition as it contains abundant minerals that the human body cannot produce on its own. It is also expected to have detox effects such as improving intestinal environment and relieving constipation. Around this time (around Setsubun), we go out to sell at various workplaces. We bring a variety of Japanese and Western sweets, so we are looking for workplaces where we can sell on-site. We offer a slight discount to make it more affordable. In 2018, it was on February 1st when we visited 7 workplaces around noon. The Setsubun roll cake for 2019 will use Filipino muscovado sugar in addition to brown sugar.

Named 'Iide Mountain Range Morning Glow Yōkan'. Moving away from intuition-based craftsmanship to numerical management. Yōkan with azuki bean paste and gentle sweetness of coarse-grained sugar. Using Ako's sun-dried salt as a hidden flavor, aiming for a distinctive yōkan. Contains candied chestnuts, coarse-ground walnuts, and small cubes of sweetened azuki beans. Changed the previous recipe. On August 1st and 2nd, 2018, at the Oguni High School Small-Scale School Summit (National Lodging Umebana Hisou), changed the yōkan wrapper to an image of the morning glow of the Iide Mountain Range (using a photo taken by oneself during the cherry blossom season: pink color). Divided into three parts: Koguri for Kurateyama, chestnut for Ishikorobizawa Ooyukigawa, and walnut for Iide-Honzan Daigura Ridge. The taste is not too sweet, light enough to eat as much as you want, with a hint of saltiness (feeling the dawn of the Iide Mountain Range). Nutritional analysis has been conducted. As of August 2nd, this yōkan is being sold at the shopping center 'Machinoeki Asmo', the Michi-no-Eki Shirai Mori Oguni 'Shirai Mori Yokone Local Product Direct Sales Office', Matagi no Yakata, and the National Lodging 'Umebana Hisou' souvenir corner. As a souvenir of Oguni Town, the occasions for gift-giving such as Obon, O-Higan, and Ochugen are increasing.

The taste is prepared by adding Tochi nut paste and caramel to white bean paste. Currently, the Tochi nut paste is not produced in Oguni-cho, Yamagata Prefecture, so the name on the label is only Tochi Yokan and not Kin. The Tochi flavor has been slightly increased. The sweetness is not too sweet, and a hint of saltiness is added by using Akou's sun-dried salt. The nutritional content has been tested. This Tochi Yokan used to be sold alongside Buna Yokan. The amount of Tochi nut paste has been adjusted to make it more fragrant. As of August 2, it is being sold at four locations in the town along with Iitoye Yokan. As a nostalgic souvenir from Oguni-cho, there are more opportunities for gift giving.

Almond-flavored tuile baked with Oshima cherry leaves and roasted Yonezawa-grown Tsuyahime rice flour from Nagaoka Seifun Co., Ltd., glazed with white milk flavor and topped with popped amaranth seeds fried in a pan from Shokoku Town, representing the spring of Taru口Toge at the foot of the Iide Mountains in late April. (Expressing the feelings of a single cherry blossom embraced by the Iide Mountains in a confectionery) (Awarded the Distinguished Service Award at the O-Isan Sweets Expo 2017) Recommended product in the judging of the 58th National Recommended Souvenir Examination Committee (Fiscal Year 2017), available in 3 and 8 pieces (NIPPON OMIYAGE AWARD recommended product). Certified product in the 27th Yamagata Prefecture Tourism Souvenir Examination Committee (Cherry Mark) Nutrition facts have been tested. Almonds are recommended for allergen labeling. The grower of amaranth grains passed away in January 2019, making this a legendary confectionery.