Baked Sweets

Two varieties: Okinawa black sugar & Hokkaido beet sugar

Nagoya-style soft cake with smooth and gently sweet egg bean paste

Chunky red bean & butter cream in tender pie crust

Moist pie crust with sweet potato bean paste filling

Pumpkin bean paste in tender pie crust

Traditional Gosanyaki method, moist & delicate texture

Melt-in-your-mouth Japanese sweet with fermented butter richness

Melt-in-mouth mochi with kuromitsu & kinako coating

Light, crispy puff pastry in convenient bite-size portions

Roasted soybean & brown sugar Japanese-style cake

Rolled honey castella cake with dorayaki dough, moist & soft

Rolled honey castella cake with dorayaki dough, moist & soft

Smooth azuki bean paste in tender pie crust

Traditional oil-free Japanese castella sponge cake with rich brown sugar flavor.

Assorted pie manju with azuki, pumpkin & sweet potato

Light, airy mochi with premium Hokkaido & Swiss cheese blend

Rolled castella cake with azuki bean jam center, 6 pieces

Traditional sponge cake with rich egg flavor, moist texture

Light, airy mochi with roasted soybean coating

Puff pastry with liqueur-soaked raisins, rich aroma

Crispy puff pastry with light, delicate sweetness