总本家 骏河屋善右卫门 骏河町本铺

This is a bamboo-wrapped sheep jelly from the main house of Surugaya, which has stubbornly upheld 'tradition' and continued to refine its techniques.

Carefully made by Fushimi Honpo, a masterpiece of Surugaya's tradition handed down from the Edo period, finished by hand-cooking and hand-pouring.

This steamed yokan is said to replicate the 'red yokan' used as a gift at Hideyoshi's grand tea ceremony. It features a chewy texture made with kudzu.

Representative summer confectionery of the main house Surugaya. Mizu yokan with a firm texture is a characteristic feature. It is a proud masterpiece with a not too sweet taste.

We added honey and sandwiched plenty of carefully cooked grain paste between the fluffy and moist soft dorayaki skin made with traditional techniques.

A new ajigasa born from listener ideas of a radio program. This ajigasa, with fresh cream sandwiched between fluffy dough, can be enjoyed chilled or frozen.

Honnoji Manju is a masterpiece that has been passed down since its founding, said to have been enjoyed by Lord Tokugawa of Kishu during his journey to the capital in the Edo period.

Wakaura Senbei is a nostalgic specialty sweet from Wakayama, made with a generous amount of eggs in the batter. It features the famous scenic spot of Wakaura, which is also mentioned in the Manyoshu (Collection of Ten Thousand Leaves). This is a simple and safe confectionery without any unnecessary ingredients.

The summer flagship of the main house Surugaya. It is a pudding with a simple and nostalgic taste.