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A traditional bun made from steamed glutinous rice from the major bunchou Ego, the namesake from Nagaoka, the koji sake from Yoshinogawa, the brown sugar from Okinawa, and the red beans from Hokkaido
The flavor of the water fireworks egg and the pleasant texture of the millet. You can go through the four seasons to the tea ceremony for the year, including the first pot
Wrap the yellow paste in a soft and light coat made of light snow egg white. A light confection that disappears quickly when you put it in your mouth
Sanshakutama Sabray Japanese-style sable made with rice flour and rice flour.
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This content has been translated using machine translation.
Information provided by: JTB Publishing
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