福島県·その他
Kadenn Yubeshi
In 1860 (Man'en 1), Bunsu Keanno began making yubeshi under the name "Kannoya" in the castle town of Miharu. The flavor passed down to this day is found in Kannoya's flagship product, "Kadenn Yubeshi." The unique shape, resembling a crane spreading its wings, embodies the legend that Sakanoue no Tamuramaro, an ancestor of the lord of Miharu Castle (also known as Maizuru Castle), was raised by two red-crowned cranes. The process involves placing smooth red bean paste on thinly rolled, chewy mochi dough, pinching three sides to wrap it, coating it with poppy seeds, and steaming it. The subtle aroma of soy sauce in the dough combined with a soft, easy-to-bite texture is exquisite. It continues to be loved as one of Fukushima's representative famous sweets.
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View all flavors/varieties (11 total)
Daikokuya Walnut Yubeshi (Walnut & Black Sesame Yubeshi Assortment)
The representative confection of Daikokuya, a famous confectionery shop in Koriyama with a hundred-year tradition. The finest quality glutinous rice, plenty of walnuts, and traditionally brewed soy sauce enhance its savory aroma. This is a proven taste, having won the prestigious President's Award at the 23rd National Confectionery Expo. The assortment with black sesame yubeshi is a great value set that allows you to compare the two different flavors.
Sawadaya Iisaka Yubeshi
Founded in 1867, this is the flagship product of Sawadaya, which boasts over 150 years of history in Iisaka Onsen. It is made by adding walnuts and soy sauce to carefully selected glutinous rice flour, finished using a unique steaming method. This authentic flavor is award-winning, having received the Prime Minister's Award at the National Confectionery Expo. The savory aroma of walnuts and the flavor of soy sauce harmonize exquisitely with the soft, chewy mochi dough.
Kannoya Kurumi Yubeshi
A walnut-rich Yubeshi continuously crafted by Kannoya, founded in 1860. It is so soft that it bows when held in your hand. The sweet aroma that rises even before bringing it to your mouth stimulates the appetite. A quintessential classic of Fukushima souvenirs.
Kannoya Goma Yubeshi
A sesame version of Kannoya's classic, family-recipe Yubeshi. The fragrant aroma of sesame is added to the chewy mochi dough, offering a different flavor profile from the walnut version. This is a must-try for Yubeshi lovers, featuring the accent of crunchy sesame seeds.
Kurumi Yubeshi
Bite-sized Kurumi Yubeshi made by Sanmangoku. Inside the chewy mochi dough, seasoned with a soy sauce base, there are large chunks of walnuts. The balance between sweetness and saltiness is exquisite, and it pairs well not only with Japanese tea but also surprisingly well with coffee. A classic Japanese confectionery from Fukushima.
Kannoya Yuzu Yubeshi
A yuzu version of Kannoya's Yubeshi series. The refreshing aroma of yuzu is kneaded into the chewy mochi dough, offering a refreshing taste that differs from the walnut or sesame versions. A highly aromatic Japanese sweet to be enjoyed during the winter yuzu season.
Komadaya Honpo Walnut Yubeshi
Walnut Yubeshi crafted by Komadaya Honpo in Fukushima City. It features a gentle sweetness achieved by using white sugar instead of granulated sugar. Each walnut is meticulously hand-shelled with great care. While affordable at 130 yen per piece, this item is filled with the pride of a shop that has a history of presenting offerings to Emperor Meiji.
Kurumi Yubeshi Mochizuri
A representative confectionery of Fukushima, produced by Kashiwaya, founded in 1852. The name 'Mochizuri' comes from 'Monchizuri,' an ancient dyeing technique passed down in Fukushima City. The fragrant aroma of walnuts spreads through the moist, steamed yubeshi dough, while a subtle hint of soy sauce tightens the sweetness. Since it lasts for 15 days at room temperature, it is perfect as a casual souvenir.
Nagataya Walnut Yubeshi 'Hanasetsu'
A walnut yubeshi produced by Aizu Nagataya, founded in 1848. The name "Hanasetsu" (Flower Snow) comes from comparing the hexagonal crystals of Aizu's snow to flowers. It luxuriously envelops Aizu-grown demon walnuts (oni-kurumi) and is lightly coated on the outside with brown sugar. The chewy dough and sweet-salty flavor melt together in your mouth, offering a taste characteristic of the Tohoku region.
Kadenn Yubeshi
The flagship product of Kanno-ya, which inherits the 'Yubeshi making' tradition started by Bunsuuke Kanno in the castle town of Miharu in 1860. The unique shape—placing smooth red bean paste in the center of thinly rolled Yubeshi dough and pinching all three sides to wrap it—mimics the form of a crane associated with Miharu Castle (Maizuru Castle). You can also enjoy seasonal variations, such as cherry blossom bean paste in spring and chestnut bean paste in autumn.
