丸须制果

We knead agar into the dough to give it a chewy texture. This steamed bun offers a moist sensation due to its strong moisture retention in the skin compared to regular hot spring manjuu. The boxed packaging is vacuum-sealed, allowing it to last for about 10 days unopened.

A steamed bun with a texture similar to grass mochi, made using rice flour. Enjoy the fragrance of yomogi, with no added fragrance or coloring, available for a limited time only.

A traditional Japanese confectionery shop has created a special warabi mochi for drinking, kneaded with brown sugar. It goes perfectly with milk, black honey, and the accent of roasted soybean flour. It can be made with soy milk for customers with dairy allergies who prefer it without whipped cream.

A traditional Japanese confectionery shop has created a drinkable warabimochi exclusively kneaded with matcha. It has a deliciously bitter taste with milk and rich matcha syrup. Made with soy milk, it can also be prepared for customers with dairy allergies, without whipped cream.

A red tea-flavored skin kneaded with Assam and Earl Grey, filled with milk bean paste containing smooth orange peel. This is a limited-time product available from around July to mid-September. Please make sure to enjoy it chilled.

A classic souvenir from hot spring resorts. A rare manju with smooth red bean paste in Minakami.

A steamed bun with a sweet sake kasu flavor mixed into the dough. It is softer in texture compared to traditional sake manju and is popular for its soft texture. Suitable for children as well.

A type of sablé senbei topped with fragrant golden sesame seeds and locally produced Sennin grain (amaranth). This is a new product released in February of the 24th year.