Hagimanju (15 pieces)

Chicken meat is wrapped in a lotus root-based filling mixed with mung beans and red beans.
This manju is accentuated by the muted colors of the beans.

Yurine mochi (15 pieces)

This manju is made using lily bulb, giving it a sticky mochi-like texture, and goes well with the crunchy lotus root.

Gokoku manju (15 pieces)

The lotus root is wrapped in five-grain rice to create a colorful manju.This dish really brings out the flavor of the ingredients.

Ho-gyoku yose (15 pieces)

The yellow meat is softly cooked with shrimp and edamame, and the vibrant colors of red, green, and yellow make this a delicious dish.

Ebi to kaibashira no wakabamushi (15 pieces)

The soft dough is made with green pea paste and topped with shrimp and scallops. It is a beautiful steamed dish with pale green and pink colors.

Momiji fu (60g)

Beautiful namafu (wheat gluten) shaped like a maple leaf that will brighten up any dish. Individually packaged for easy use.

Kaede fu (60g)

Beautiful maple leaf-shaped namafu (wheat gluten) that will brighten up any dish. Individually packaged for easy use.

Yomogi fu (165g)

This simple, raw gluten has a subtle mugwort flavor. You can cut it to your desired size and use it in a wide variety of dishes.

Awa fu (165g)

This simple, raw gluten has a subtle aroma of millet. You can cut it to your desired size and use it in a wide variety of dishes.

Siitake no umani S (50 pieces)

The shiitake mushrooms are carefully cut with a decorative knife and then deliciously simmered. They are seasoned, so you can use them as is.
The finished weight varies from mushroom to mushroom depending on the ingredients.
As a result, there is a slightly higher proportion of smaller shiitake mushrooms compared to the "Shiitake Mushroom Simmered in Umami 40 Pieces" pack.
Taking this into consideration, we have increased the number of mushrooms by 10 from the previous 40 pieces to 50 pieces.

Ebi jingasa (20 pieces)

Delicious shiitake mushroom caps are combined with shrimp paste to create a delicious dish. They are already seasoned, so you can eat them as is.

Jingasa (20 pieces)

The stems are removed and the mushrooms are then pasteurized. The taste of the mushrooms and the texture of the arrowheads in the paste are delicious.