Jo-namagashi(Jo=luxury, Namagashi= raw confection)

Jo-namagashi are mainly served at tea ceremony. They are delicately sweetened with subtle aroma, which enhance the flavor of the tea with which they are served. The delicate forms of Jo-namagashi, like Japanese abstract paintings, conjure up the images of Japan’s four seasons. You can also participate in the Jo-namagashi making class at our tour.

Aburi-mochi(Aburi=roasted, Mochi=rice cake)

Aburi-mochi has been savored by locals over 1,000 years. It is said that eating Aburi-mochi will expel evil spirits since the bamboo sticks which skewer the cakes were used at shrine ritual. The pastry chef starts roasting cakes right after he gets an order so you can enjoy the steaming hot flavor!

Kanten(agar jelly)

Kanten is an essential sweet for Japanese feeling cool in summer. Kanten, a transparent agar jelly made from seaweed owes its popularity to its very unique texture. Sorry, there is no appropriate word in English to describe it but you will be amazed on your palate if you try one. The taste is light sweet which appeals to everybody.

Japanese Cake

This cake is Japanese-style tiramisu whose dough is whipped with soy milk(instead of milk) and flavored with “Macha”(powdered green tea). This cake is a hot product of the moment and it will take a month(!!) to get it delivered if you shop online.

Kudzu

Kudzu, jelly like starch cake, is made from kudzu roots which grow naturally on shrubs. The chief ingredient of Kudzu is “kudzu root powder” which can be obtained by 70g out of 1Kg of kudzu root. It has the subtlest aroma which really goes well with “Kuromitsu”(Japanese brown syrup).The taste, the aroma, the texture is so delightful that you have never experienced before.