Yawaraka mushi kani (15 pcs)

A colorful dish containing crab meat.The meat is tender, so a short steaming or simmering is sufficient.

Yawaraka mushi ebi (15pcs)

This dish has a fun contrast between shrimp and edamame. The flesh is soft, so a short steaming or simmering is sufficient.

Ebi chakin (20 pcs)

Its distinctive feature is the skin made from minced fish.This dish is made by wrapping shrimp meat inside and finishing it into a chakin.

Hotate chakin (20 pcs)

A small-sized chakin made with scallop adductor muscle. When heated, the rich flavor of scallop broth spreads in your mouth.

Kani chakin (20 pieces)

Its distinctive feature is the skin made from minced fish.
This dish is made by wrapping crab meat in minced fish paste.

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.