Otsukimi Harvest
Made By
Bokksu x Daimonji Ame Honpo
This Bokksu exclusive is in collaboration with Daimonji Ame Honpo, a century-old candymaker! This striped hard candy is flavored with Earl Grey tea, for a sophisticated and milky snack.
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Honma
Honma makes some of our favorite anpan (sweet rolls), and this new type called LUNAN is a showstopper. Cookie dough adds moisture while kabocha pumpkin gives this treat a lightly sweet autumnal flair.
Milk, Eggs, Tree Nuts, Wheat
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Made By
Kanazawa Kenroku Seika
A fluffy cake with an elegant and floral flavor! It’s made with Kanbayashi Kanazawa Chaho’s Noto Tea, a rich black tea from Notojima Island.
Eggs, Wheat, Soy
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Made By
Hata Seika
Bokksu worked with maker Hata Seika to customize this mochi for our Otsukimi box! Black sesame adds a nuttiness to the chewy mochi’s sweetness for a lovely little pick-me-up.
Sesame
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Made By
Nikko Shokuhin
In Ibaraki Prefecture, sweet potatoes are often steamed and dried for a premium tasty snack called hoshi-imo. These langue de chat sandwich cookies have hoshi-imo powder in its biscuits and chocolate filling!
Milk, Eggs, Tree Nuts, Wheat, Soy
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Made By
Okinesia
Four incredible ingredients team up for these cube snacks: sesame, macadamia, Okinawan sugar, and Kume Island ocean salt. The packaging features a rare owl called the Ryukyu Northern Boobook!
Tree Nuts, Sesame
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Nankaishokuhin
Did you know that hojicha is made with the same leaves as other green teas? Hojicha leaves are roasted, adding a nutty dimension to every cup of tea - and this crispy chocolate treat as well!
Milk, Wheat, Soy
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Sukitokusan
Have you ever tried yuzu? It’s sweet citrus that tastes like an orange mixed with a lemon. These cooked yuzu peels are a sweet and sour midday snack or the perfect cocktail garnish.
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Nakajima Taishodo
Warabi mochi is a jiggly dessert made with bracken starch. This treat is flavored with Okinawan black sugar for a complex sweetness. To eat, sprinkle the provided kinako (roasted soybean flour) over the mochi and enjoy!
Tree Nuts, Soy, Sesame
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Shimizu Bussan
Usagi no Shippo translates to “rabbit’s tail”, and is a delicious brand of a sweet, filled bun. It has green tea kneaded into the dough, not matcha, for a light flavor. Inside is a luscious cream filling that complements the flavored dough.
Milk, Eggs, Tree Nuts, Wheat, Soy
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Furuta Seika
Flaky pie dough is baked into an adorable heart shape and rolled in lemony sugar for a crispy and delicate texture. Setouchi lemons are naturally sweet, making them a common Japanese fruit for baking.
Milk, Wheat, Soy
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Made By
Echigo Seika
These mochi puffs disappear like snowflakes on your tongue. Their flavor is gomodare, a sweet black sesame sauce that is often poured upon Japanese desserts.
Soy, Sesame
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Made By
S-TRUST
Taste the flavor of Sapporo miso ramen in potato chip form! They’re french fry-shaped and made of Kita Akari potatoes: creamy, slightly sweet-tasting veggies from Hokkaido.
Milk, Wheat, Soy, Sesame
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Sanshin
Konama is a popular restaurant in Sugamo, Tokyo that has been dishing up delicious curry for almost 40 years! You can taste the warming and tantalizing spices in the rice cracker version of their curry.
Milk, Fish, Wheat, Soy
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Sakata Beika
Grilled corn is a staple at Japanese festivals. These thin crispy crackers are covered with a flavorful powder blend of sweet corn and fragrant soy sauce so every bite has both natural sweetness and umami.
Milk, Wheat, Soy
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Made By
Bokksu
Hojicha is made by roasting sencha green tea, which lowers caffeine content and adds a toasty roasted flavor. This hojicha’s light flavor makes it perfect for pairing with both sweet and savory foods.
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Bring 5 oz of water to 100ºC (212ºF) and steep the tea bag for 60 seconds or to taste.
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