These Mizu Manjus(Water Manju) are
made with a mystical jewel
as a fundamental idea.
They are carefully finished with high-quality,
flavourful red bean paste and cream.
Cool to the eyes and
a perfect accompaniment to tea,
and they will be well appreciated as a gift.
Each of the 12 pieces has a different flavour,
and each time you eat it,
a new taste opens up in your mouth.
A gem from Niigata, created by
a master of Japanese confectionery
with all his heart.
Mizu ManjuSmooth sweet bean paste
Fresh cream is stuffed inside smooth sweet bean paste.
Mizu ManjuBrown sugar syrup and roasted soybean flour
Indispensable for Japanese summer confectionery, Harmony of Brown sugar syrup and roasted soybean flour.
Mizu ManjuFUJI apple cream
It is stuffed with refreshing cream with crisp flesh of fuji apple.
Fresh cream is stuffed inside mango flavoured paste.
Fresh cream is stuffed inside plum flavoured paste.
Mizu ManjuCafe Au Lait
Fresh cream is stuffed inside coffee flavoured paste.
Fresh cream is stuffed inside blueberry flavoured paste.
Mizu ManjuStrawberry milk
Condensed milk is stuffed inside strawberry flavoured paste.
Mizu ManjuRed sweet potato
Fresh cream is stuffed inside purple sweet potato flavoured paste.
Mizu ManjuSoy milk
Soy milk flavoured flour paste is stuffed inside outer mochi dough which is flavoured with soya milk.
The Matcha bean paste made with flavourful white bean paste from Hokkaido and plenty of high-quality Uji matcha.
Fresh cream is stuffed inside chestnut flavoured paste.
Smooth and refined.
A very popular Mochi(sticky rice cake) series
with just the right amount of sweetness.
The price is very reasonable,
so all of them are perfect for small souvenirs.
You can enjoy various flavours
from the standard daifukus.
Daifuku MochiBlack bean salt daifuku
Black beans of Hokkaido, Nuchimasu salt of Okinawa, Azuki beans of Hokkaido and Japanese domestic glutinous rice flour are used.
Daifuku MochiYomogi(Japanese mugwort) daifuku
Azuki beans of Hokkaido, Japanese domestic mugwort and Japanese domestic glutinous rice flour are used.
Daifuku MochiConker daifuku
Azuki beans of Hokkaido, Conker paste and Japanese domestic glutinous rice flour are used.
Pairing of Brown
Sugar Warabi Mochi(bracken starch jelly) and Ginger.
Add the squeezed juice of the ginger to
vanilla ice cream and knead well.
Then refreeze the smooth ice cream.
Serve with brown sugar warabi mochi.
The remaining ginger juice
can be added to the sugar
and sprinkled over the ice cream to enjoy
the harmony of the ice cream
and the candy as well.
Bamboo Custard flavor笹カスタード
Each water manju is carefully rolled
in bamboo leaves.
The elegant fragrance of the bamboo leaves
gives the product a nostalgic feel.
Please enjoy the dough of the mizu manju’s
soft jiggliness and the custard-flavour’s
Kuromitsu warabi mochi黒蜜わらび団子
Focusing on appropriate sticky texture,
and with carefully selected raw materials,
the Warabi dango(bracken jelly dumplings) are made
with a melt-in-your-mouth texture
and refined sweetness of brown sugar.
The dumplings have a soft and chewy texture
and melt-in-your-mouth smoothness.
It is a perfect Japanese tea cake.
Wishing for the healthy development
of children, we prepare daily school lunches
using seasonal ingredients.
The children are the future
of the local community and of Japan,
so we are making every effort to make
the food safe, secure and tasty every day.
To bring out the natural sweetness
and the chewy sticky texture of glutinous rice,
we are using carefully chosen ingredients
from the four seasons, and the rice is slowly
and carefully steamed by our craftsmen.
It is a nostalgic taste of home which makes
you feel glad to be Japanese,