Kani fumi shinjo

The core of the shinjo is made of herring roe seasoned with natural bonito and kelp, giving it a soft and chewy texture. Crab-flavored kamaboko is mixed into the body of the shinjo, giving it a vibrant crimson color that adds a touch of elegance.

Toumorokoshi manju

White potato meat wrapped in corn meat.
By adding corn that retains its kernels, we have created a dish that allows you to feel the texture and sweetness of the corn.

Kakuni manju

The crispy texture of braised pork and bamboo shoots is wrapped in chewy yam dough.You can eat it as it is by steaming it.

Yuba shojin maki

Hijiki, carrots, and edamame are mixed into the lotus root base and then wrapped in yuba.
When deep fried, the crispy yuba on the outside and the sticky lotus root inside create an addictive contrast.