Founded in the early 16th century in Kyoto.
Yokan is a thick, jellied dessert typically made with red bean paste, agar, and sugar. Though yokan was first introduced to Japan by China in the late 12th century, the modern form of yokan has its roots in the Edo period in the 19th century when agar and sugar became more available. Due to its rich taste and grainy texture, yokan is usually sliced into smaller servings and enjoyed with green tea.
Founded in 1951 in Kyoto.
Similar to senbei, arare is a rice cracker made from glutinous rice but is differentiated by its smaller size and distinctive shapes (hence the name “arare”, which also means “soft hail” in Japanese). Each of the eight arare in this pack was carefully crafted to represent an aspect of the four seasons. For example, the pink star-shaped arare (pictured above in lower right) represents freshly fallen cherry blossom petals.
Founded in 1947 by Okada Toratarou in Okayama prefecture.
Mochi is a rice cake made of mochigome, a short-grain glutinous rice. The mochi itself has a wonderfully soft and chewy texture while the white peach filling adds a sweet tinge to every bite.
Founded in 1889 by Kakujirou Ban in Aichi prefecture.
Each senbei (rice cracker) is created with seven shrimp pieces using Bankaku’s original double-baking method developed during the Edo period. Every crisp bite of this delicate cracker infuses the mouth with bursts of shrimp flavor and a pleasant grainy aftertaste.
Sencha is the traditional steamed green tea of Japan. Steaming (instead of pan-firing like in Chinese teas) prevents oxidization of the leaves and preserves the tea’s fresh taste and vivid green color. Sencha tea has a grassy or pine-like flavor that is refreshing and invigorating.