Temari Nerikiri

A type of nerigashi inspired by the Temari (手毬), a traditional Japanese folk art balls made initially from silk with colourful and unique patterns on them.

8 pieces

Uiro - Flowers & Gifts

A traditional wagashi made of rice flour and sugar. It has a chewy texture similar to mochi and subtly sweet. Here, it is shaped in a form of dainty flower and gift form with chestnut and white bean paste filling.

2 types, 4 pieces each

Fruit Daifuku

A type of daifuku variation made using fresh fruits such as kiwi, strawberries, blueberries and nuts (walnuts, chestnuts). Flavoured with natural food powder like kinako (roasted soybean powder) and matcha powder.

3 types, 2 pieces each

Mizuyokan Matcha & Hojicha

Mizuyokan is a softer version of yokan with higher amount of water. These mizuyokan are flavoured with matcha and hojicha powder. It is decorated with autumn leaf-shaped nerikiri skin.

2 types, 4 pieces each

Kokuto & Yomogi Manju

Both filled with red bean paste, Kokuto Manju is steamed manju made with Kokuto sugar (Okinawan Brown Sugar) whereas Yomogi manju is made with mugwort.

2 types, 5 pieces each

Bamboo Charcoal Roll With Black Sesame And Soy Sauce Warabimochi

A chiffon roll cake made with Japanese rice flour and charcoal powder. Filled with goma (black sesame) cream and soy sauce flavoured warabimochi that is made from scratch.

1 roll, 18cm

Nerikiri - The Flowers Of Four Seasons

Spring nerikiri features nerikiri shaped in seasonal flowers of sunflower, camelia, hydrangea and pine form using bokashi method (gradation shading of colour).

4 types, 2 pieces each

Ohagi

Ohagi is usually eaten during Autumn Equinox and Hagi is one of the seven flowers of autumn. It is usually made with domyoji glutinous rice and red bean paste.

7 pieces

Sanshoku Kimishigure

A tricolour steamed manju (kimishigure) in pastel pink, yellow and green colour and filled with red bean paste filling.

9 pieces

Satsumaimo Manju & Kurumi Yubeshi

Satsumaimo manju is a type of yaki manju (baked manju) and is made with sweet potato flavoured white bean paste. Kurumi yubeshi is rice cake made with walnut, glutinous rice flour, soy sauce and ground black sesame.

2 types (6 pieces of Satumaimo Manju and 2 pieces of Kurumi Yubeshi)

Ajisaikan & Mizumanju

Ajisai-kan depicts a blooming hydrangea in Japan during summer time. Mizumanju is a jelly-like wagashi enjoyed in summer time.

2 types, 4 pieces each

Chestnut & Matcha Ukishima

A two-layered steamed cake with whole chestnuts sandwiched between two kinds of flavoured white bean paste (matcha and chestnut).

2 whole pieces