Satsuma roll pie (290g)

Raisins are added to moist sweet potato flesh, wrapped in pie crust and baked. The purple sweet potato flesh between the pieces really stands out. *Limited time product from August to December

Ringo to tofu no pie tsutsumi (270g)

The moist tofu base is mixed with sweetly stewed apples, wrapped in pie crust and baked. The sweetness of the apples goes perfectly with the filling.

Hakata chidori to ko-so no pie tsutsumi (280g)

Hakata Jidori chicken wrapped in pie crust and baked. Stuffed with herbs containing basil and parsley, it adds a vibrant color.
*Limited time product from August to December

Sake to cheese no pie tsutsumi (280g)

This delicious, rich-flavored dish is made by wrapping cheese-filled salmon trout-based dough in a pie crust and baking it.
*Limited-time product from August to December

Kani to cream sauce no pie tsutsumi (240g)

A cream sauce dough containing crab meat, yellow peppers, and dried parsley is wrapped in a pie crust and baked to finish. *Limited time product from August to December

Benisake millefeuille (125g)

A millefeuille-style hors d'oeuvre made with seven layers of cream cheese-based dough and smoked sockeye salmon.
*Limited time product from August to December

Ham to cheese no edamame terrine (345g)

The rich flavor of edamame beans is accented with ham and cheese!
Made with tofu for a soft texture, the surface is finished nicely with a mesh sheet.
Can be used for a wide range of dishes, from hors d'oeuvres to New Year's dishes.
It is also half the size of the conventional product, making it easy to use.

Tongue stew no terrine (650g)

A terrine made with a chicken-based base, pork tongue, and colorful vegetables. The texture of the pork tongue enhances the rich flavor. *Limited time product from August to December.

Terrine de salmon griller (275g)

This terrine is made of salmon and herb-flavored white meat wrapped in smoked sockeye salmon. The contrast between the firm texture and smoky aroma of the sockeye salmon and the moist, tender white meat is a striking dish. The savory flavor of the seared surface is also one of the characteristics that makes it so delicious. *Limited time product from August to December.

Aikamo terrine (280g)

A terrine made with duck fillet and chopped smoked meat. The spiciness of the black pepper adds an accent to the flavor. *Limited time product from August to December.

Salmon no irodori terrine (690g)

This terrine is beautifully cut and contains colorful vegetables.
It has a strong smoked sockeye salmon flavor.

Hotate to kousou no terrine (280g)

The scallops are topped with red peppers and mixed with herbs to create a terrine. You can enjoy the taste of the scallops and the flavors of herbs and liqueur.