Seasonal Sweets

Ginkgo Daifuku　
— Harmony of Sweetness and Bitterness —

We often speak of five basic tastes:
sweetness, sourness, saltiness, bitterness, and umami.
Among them, bitterness is perhaps the most easily avoided.
Yet when we allow ourselves to encounter it,
our sense of taste becomes clearer and more awake.
This daifuku pairs the gentle sweetness of azuki bean paste
with the subtle, distinctive bitterness of ginkgo.

Ingredients:
Mochi (glutinous rice), azuki beans, sugar, ginkgo nuts, salt.

Season: Oct – Dec

Chestnut Chakin 　Seasonal (Autumn)
— In Its Pure Form —

With only a touch of sweetness, the rest is entrusted entirely to the chestnut itself.
There is one small detail.

By shaping the sweet into a gentle point,
an upward movement is created from base to peak.

As you take a bite,
the rich aroma of chestnut rises and softly passes through the nose.

Ingredients:
Chestnut, sugar

Season: Oct – Dec

Matcha Soy Cream Daifuku
— On EGCG —

Matcha is known to contain high levels of EGCG (epigallocatechin gallate), a naturally occurring compound that has been widely studied in scientific research for its biological properties.
In this daifuku, we use generous amounts of matcha in both the bean paste and the mochi dough,
enveloping a light soy-based cream within.
A balance of depth and softness green intensity and gentle sweetness.

Ingredients:
Sugar, sweet rice flour, white bean paste, soy cream, matcha, silver leaf