蕪村菴

This haiku conveys the colors of the four seasons by incorporating three representative scenes of Japanese elegance. It comes in a cute bite-sized shape of plum, autumn leaves, full moon, hexagon, and square, with 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 the three lines of 5-7-5 syllables, 'Buson 5-7-5' is a colorful confectionery that resonates with the five senses. It is a seasonal assortment that captures the essence of the four seasons symbolized by flowers, birds, wind, and moon, portraying them in shapes such as cherry blossoms and autumn leaves, offering 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 will 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 a bonito-based mixed dashi. The spiciness is kept moderate to bring out the flavor of the dashi. A hint of spices is added to enhance the depth of the taste, resulting in a refined Japanese-style curry flavor.

A light salted 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 sweet soy sauce flavor and Rishiri kelp dashi on the rice cracker, 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.

Salt Mangetsu is a crispy rice cracker with a golden brown surface and a fluffy texture inside. It is baked to preserve the richness and aroma 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 drizzled 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 process that adds a 'frying' step in addition to 'baking', capturing the umami of the ingredients in the senbei. It is a rice cracker with a delightful texture of rice grains 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, which is said to be in the heart of Kyoto. It has a deep miso flavor made with Kyoto's traditional vegetable, Kujyo Negi.