Horenso to potato no paidutumi(Spinach and Potato Pie Wrap)

This product features a filling made with diced potatoes, sun-dried tomatoes, and spinach, all wrapped in a pie crust and baked to a vibrant color. The white filling is beautifully complemented by the red and green colors, making it a visually appealing dish.

Dry fruit no paidutumi(Dried Fruit Pie Wrap)

This dessert pie is filled with a generous amount of cream cheese and a colorful mix of dried fruits, all wrapped in a pie crust and baked to perfection. Serving it with ice cream or whipped cream adds an extra touch of elegance.

Kamaboko Shop's Date Soufflé（omelette）

This product uses fish paste and chicken eggs, steamed and then baked to achieve a soufflé-like texture. It evokes the image of date-maki (a type of rolled omelette), but the fish flavor is mild, allowing you to enjoy a new texture with a light sweetness. It can be enjoyed not only in traditional New Year’s dishes but also as an appetizer or in buffets and various other settings.

Suisho -Murasakiimo- (Crystal -Purple Sweet Potato-)

This product features a sweet potato paste wrapped in a transparent dough with diced sweet potatoes added. When heated, the transparency increases, revealing a beautiful purple color. Its mild sweetness makes it suitable for use in soups and covered dishes.

Purple Fukusa（Soft Thick Omelette with Fillings）

This dish features a smooth texture created by adding cream to purple sweet potato paste and baked sweet potato paste. It incorporates colorful carrots, sweet potatoes, and green beans, finished in a two-layer style so that the ingredients are not visible on the surface. The vibrant purple color adds a touch of elegance to the dish.

Takenoko-to-sansho-no-Kagaminoage(Fried Bamboo Shoots with Sansho Pepper)

This fried dish combines a soft texture made from fish paste and mashed potatoes with the seasonal crunchiness of bamboo shoots, creating a perfect match. The addition of sansho pepper enhances the flavor, and the green color peeking through the fine powder, thanks to spinach, gives it a gentle hue, making it a perfect dish for the upcoming spring.

Tofu de white

This is a white chocolate terrine made with tofu.
The toasted exterior provides a delicious aroma, while the interior has a smooth texture.
The lemon peel adds a refreshing accent.

Tofu de chocolat

This is a chocolate terrine made with tofu, which helps reduce the calorie and fat content while maintaining a firm exterior and smooth interior texture.
The slight bitterness provides an adult-like flavor, making it suitable as an appetizer for parties.

Satumaimo-no-yuzukayose（ Sweet Potato Yuzu cake）

This appetizer highlights the sweetness of sweet potatoes and the fragrance of yuzu. It is pre-cut into bite-sized pieces, making it easy to serve after thawing. It can also be enjoyed as a dessert.

Yoro-Tofu（Yam Tofu）

We carefully prepared a broth using bonito and kelp, then added grated yam and chilled it to set. This dish is simple yet flavorful. Please enjoy it with a touch of color.

Surimi Tofu Kanimiso(Crab Miso) 250g

A smooth surimi mixed generously with crab miso. The smooth texture is reminiscent of tofu, and with each bite, the richness and aroma of crab miso spread in your mouth. This exquisite product is born from a deep understanding of surimi.

Konnyaku kinuta (Beni)

This colorful and moderately sour red cabbage and beetroot slaw is wrapped in a konnyaku sheet flavored with bonito extract.