TAKEAWAY

Kuromitsu

When you dissolve raw sugar in water, boiled up, and condense it, it is a molasses, Kuromitsu (means black honey). It is also can be taken at the stage of raw sugar refining. Raw sugar is made from sugar cane. Squeezed juice from sugar cane is heated, condensed and cooled down to become the raw sugar. Thanks to this making procedure, raw sugar does not contain any dyes and chemicals. In addition, it contains a lot of minerals and is nutritiously rich.

Koshian

Red bean paste, filtered and removed bean skins. The bean skins is filtered and removed before sweetening, which makes the paste smoother and more homogeneous. Red bean Azuki is a small bean as small as 5mm, and is widely grown throughout East Asia and the Himalayas.\r\nThe name Azuki is a transliteration of the native Japanese name.

Kanten

Kanten ( Agar ) is a gelatinous substance derived from seaweed, and it has been used as an ingredient of Japanese dessert since old days. The word agar comes from Malay word, agar-agar, meaning jelly. In Japanese, it is known as Kanten meaning cold weather, referring to the fact that it is harvested in the winter period.

Akaendou-mame

Akaendou-mame is a kind of pease, size of about 5-6mm, a kind of the pease. It is boiled slowly softly putting a long time. It is used as boiled beans with treacle and a boiling bean.

Kuromitsu

When you dissolve raw sugar in water, boiled up, and condense it, it is a molasses, Kuromitsu (means black honey). It is also can be taken at the stage of raw sugar refining. Raw sugar is made from sugar cane. Squeezed juice from sugar cane is heated, condensed and cooled down to become the raw sugar. Thanks to this making procedure, raw sugar does not contain any dyes and chemicals. In addition, it contains a lot of minerals and is nutritiously rich.

Koshian

Red bean paste, filtered and removed bean skins. The bean skins is filtered and removed before sweetening, which makes the paste smoother and more homogeneous. Red bean Azuki is a small bean as small as 5mm, and is widely grown throughout East Asia and the Himalayas.\r\nThe name Azuki is a transliteration of the native Japanese name.

Kanten

Kanten ( Agar ) is a gelatinous substance derived from seaweed, and it has been used as an ingredient of Japanese dessert since old days. The word agar comes from Malay word, agar-agar, meaning jelly. In Japanese, it is known as Kanten meaning cold weather, referring to the fact that it is harvested in the winter period.

Akaendou-mame

Akaendou-mame is a kind of pease, size of about 5-6mm, a kind of the pease. It is boiled slowly softly putting a long time. It is used as boiled beans with treacle and a boiling bean.

Gyuhi

Gyuhi is one of the Japanese traditional sweet, Wagashi. Gyuhi is a kind of rice cake softer than normail Mochi, and made from either normal rice flour or glutinous rice flour Mochiko. Since Gyuhi is recognized as very sophisticated delicate food, it is not made and served on a daily basis as Mochi.

Kuromitsu

When you dissolve raw sugar in water, boiled up, and condense it, it is a molasses, Kuromitsu (means black honey). It is also can be taken at the stage of raw sugar refining. Raw sugar is made from sugar cane. Squeezed juice from sugar cane is heated, condensed and cooled down to become the raw sugar. Thanks to this making procedure, raw sugar does not contain any dyes and chemicals. In addition, it contains a lot of minerals and is nutritiously rich.

Koshian

Red bean paste, filtered and removed bean skins. The bean skins is filtered and removed before sweetening, which makes the paste smoother and more homogeneous. Red bean Azuki is a small bean as small as 5mm, and is widely grown throughout East Asia and the Himalayas.\r\nThe name Azuki is a transliteration of the native Japanese name.

Kanten

Kanten ( Agar ) is a gelatinous substance derived from seaweed, and it has been used as an ingredient of Japanese dessert since old days. The word agar comes from Malay word, agar-agar, meaning jelly. In Japanese, it is known as Kanten meaning cold weather, referring to the fact that it is harvested in the winter period.

Akaendou-mame

Akaendou-mame is a kind of pease, size of about 5-6mm, a kind of the pease. It is boiled slowly softly putting a long time. It is used as boiled beans with treacle and a boiling bean.

Gyuhi

Gyuhi is one of the Japanese traditional sweet, Wagashi. Gyuhi is a kind of rice cake softer than normail Mochi, and made from either normal rice flour or glutinous rice flour Mochiko. Since Gyuhi is recognized as very sophisticated delicate food, it is not made and served on a daily basis as Mochi.

Apricot

The apricot is a sweet and sour. Research shows that of any food, apricots possess the highest levels and widest variety of carotenoids. Carotenoids are antioxidants that help prevent heart disease, reduce "bad cholesterol" levels, and prevent you from getting cold.

Matcha

Matcha is a kind of green tea. The powdered Matcha is often used in the Japanese tea ceremony, as well as to flavour and dye foods such as mochi and soba noodles, ice cream and a variety of Wagashi (Japanese confectionery). The most famous Matcha-producing region is Uji in Kyoto Matcha is generally expensive compared to other forms of tea, although its price depends on its quality. Only the finest tea leaves, young leaves, are handpicked, and it takes over an hour to extract 30 grams of Matcha. Unlike other forms of powdered green tea, such as Sencha, Matcha is made from shade-grown tea leaves, from which Gyokuro is also made.

Tsubuan

Red beans boiled up with sugar, the mix of paste and roughly crushed beans. Red bean Azuki is a small bean as small as 5mm, and is widely grown throughout East Asia and the Himalayas. The name Azuki is a transliteration of the native Japanese name. Japanese people usually have it with sweet taste, in particular, it is often boiled with sugar to be red bean paste Anko.

Kanten

Kanten ( Agar ) is a gelatinous substance derived from seaweed, and it has been used as an ingredient of Japanese dessert since old days. The word agar comes from Malay word, agar-agar, meaning jelly. In Japanese, it is known as Kanten meaning cold weather, referring to the fact that it is harvested in the winter period.

Akaendou-mame

Akaendou-mame is a kind of pease, size of about 5-6mm, a kind of the pease. It is boiled slowly softly putting a long time. It is used as boiled beans with treacle and a boiling bean.

Gyuhi

Gyuhi is one of the Japanese traditional sweet, Wagashi. Gyuhi is a kind of rice cake softer than normail Mochi, and made from either normal rice flour or glutinous rice flour Mochiko. Since Gyuhi is recognized as very sophisticated delicate food, it is not made and served on a daily basis as Mochi.

Koshian

Red bean paste, filtered and removed bean skins. The bean skins is filtered and removed before sweetening, which makes the paste smoother and more homogeneous. Red bean Azuki is a small bean as small as 5mm, and is widely grown throughout East Asia and the Himalayas.\r\nThe name Azuki is a transliteration of the native Japanese name.

Kanten

Kanten ( Agar ) is a gelatinous substance derived from seaweed, and it has been used as an ingredient of Japanese dessert since old days. The word agar comes from Malay word, agar-agar, meaning jelly. In Japanese, it is known as Kanten meaning cold weather, referring to the fact that it is harvested in the winter period.

Akaendou-mame

Akaendou-mame is a kind of pease, size of about 5-6mm, a kind of the pease. It is boiled slowly softly putting a long time. It is used as boiled beans with treacle and a boiling bean.

Gyuhi

Gyuhi is one of the Japanese traditional sweet, Wagashi. Gyuhi is a kind of rice cake softer than normail Mochi, and made from either normal rice flour or glutinous rice flour Mochiko. Since Gyuhi is recognized as very sophisticated delicate food, it is not made and served on a daily basis as Mochi.

Tokoroten

Tokoroten (the hardened food) is made from sea weed such as Tengusa and the false Ceylon mosses. When the sea weed is boiled up to the point it melts, agar jelly is generated, and it is going to be Tokoroten after cooling down. Generally speaking, Tokoroten is cut into the fine thread (noodle) by pushing it out with special tool called Tentsuki where it is called Tentsuki is general. 98-99% of Tokoroten is made of water, and most of the rest is a polysaccharide (galactans). It is a gel substance but its surface is firm a bit not like a jelly, and it has a unique texture in your mouth. It helps your intestinal work properly thanks to its dietary fiber though it has little nutritive value since it is not digested in intestines. You eat "Tokoroten" with vinegar-flavored soy-source on it.

Kuromitsu

When you dissolve raw sugar in water, boiled up, and condense it, it is a molasses, Kuromitsu (means black honey). It is also can be taken at the stage of raw sugar refining. Raw sugar is made from sugar cane. Squeezed juice from sugar cane is heated, condensed and cooled down to become the raw sugar. Thanks to this making procedure, raw sugar does not contain any dyes and chemicals. In addition, it contains a lot of minerals and is nutritiously rich.

Kanten

Kanten ( Agar ) is a gelatinous substance derived from seaweed, and it has been used as an ingredient of Japanese dessert since old days. The word agar comes from Malay word, agar-agar, meaning jelly. In Japanese, it is known as Kanten meaning cold weather, referring to the fact that it is harvested in the winter period.

Akaendou-mame

Akaendou-mame is a kind of pease, size of about 5-6mm, a kind of the pease. It is boiled slowly softly putting a long time. It is used as boiled beans with treacle and a boiling bean.

Kuromitsu

When you dissolve raw sugar in water, boiled up, and condense it, it is a molasses, Kuromitsu (means black honey). It is also can be taken at the stage of raw sugar refining. Raw sugar is made from sugar cane. Squeezed juice from sugar cane is heated, condensed and cooled down to become the raw sugar. Thanks to this making procedure, raw sugar does not contain any dyes and chemicals. In addition, it contains a lot of minerals and is nutritiously rich.

Kanten

Kanten ( Agar ) is a gelatinous substance derived from seaweed, and it has been used as an ingredient of Japanese dessert since old days. The word agar comes from Malay word, agar-agar, meaning jelly. In Japanese, it is known as Kanten meaning cold weather, referring to the fact that it is harvested in the winter period.

Akaendou-mame

Akaendou-mame is a kind of pease, size of about 5-6mm, a kind of the pease. It is boiled slowly softly putting a long time. It is used as boiled beans with treacle and a boiling bean.

Gyuhi

Gyuhi is one of the Japanese traditional sweet, Wagashi. Gyuhi is a kind of rice cake softer than normail Mochi, and made from either normal rice flour or glutinous rice flour Mochiko. Since Gyuhi is recognized as very sophisticated delicate food, it is not made and served on a daily basis as Mochi.

Kuromitsu

When you dissolve raw sugar in water, boiled up, and condense it, it is a molasses, Kuromitsu (means black honey). It is also can be taken at the stage of raw sugar refining. Raw sugar is made from sugar cane. Squeezed juice from sugar cane is heated, condensed and cooled down to become the raw sugar. Thanks to this making procedure, raw sugar does not contain any dyes and chemicals. In addition, it contains a lot of minerals and is nutritiously rich.

Kanten

Kanten ( Agar ) is a gelatinous substance derived from seaweed, and it has been used as an ingredient of Japanese dessert since old days. The word agar comes from Malay word, agar-agar, meaning jelly. In Japanese, it is known as Kanten meaning cold weather, referring to the fact that it is harvested in the winter period.

Akaendou-mame

Akaendou-mame is a kind of pease, size of about 5-6mm, a kind of the pease. It is boiled slowly softly putting a long time. It is used as boiled beans with treacle and a boiling bean.

Gyuhi

Gyuhi is one of the Japanese traditional sweet, Wagashi. Gyuhi is a kind of rice cake softer than normail Mochi, and made from either normal rice flour or glutinous rice flour Mochiko. Since Gyuhi is recognized as very sophisticated delicate food, it is not made and served on a daily basis as Mochi.

Apricot

The apricot is a sweet and sour. Research shows that of any food, apricots possess the highest levels and widest variety of carotenoids. Carotenoids are antioxidants that help prevent heart disease, reduce "bad cholesterol" levels, and prevent you from getting cold.

Ume

Japanese apricot, Ume, contains a lot of organic acids such as citric, it has been quite popular as a healthy food among Japanese people. Ume Syrup is extracted by preserving the fruits in sugar.

Kanten

Kanten ( Agar ) is a gelatinous substance derived from seaweed, and it has been used as an ingredient of Japanese dessert since old days. The word agar comes from Malay word, agar-agar, meaning jelly. In Japanese, it is known as Kanten meaning cold weather, referring to the fact that it is harvested in the winter period.

Akaendou-mame

Akaendou-mame is a kind of pease, size of about 5-6mm, a kind of the pease. It is boiled slowly softly putting a long time. It is used as boiled beans with treacle and a boiling bean.

Gyuhi

Gyuhi is one of the Japanese traditional sweet, Wagashi. Gyuhi is a kind of rice cake softer than normail Mochi, and made from either normal rice flour or glutinous rice flour Mochiko. Since Gyuhi is recognized as very sophisticated delicate food, it is not made and served on a daily basis as Mochi.