兵庫県·洋菓子
Tsumagari 'Jukumae-ni'
Bite-sized baked goods made by Cake House Tsumagari in Koyoen. 'Jukumae-ni' is a name born from the idea of a snack to satisfy the hunger of children on their way to cram school. The madeleines, made using specially selected fermented butter, are baked to be moist, soft, and gently sweet. This item shines with the meticulous craftsmanship characteristic of Tsumagari, a company known for processing its own ingredients. As the name suggests, it is the perfect size for a quick snack when you're feeling a little hungry. It is a baked confection that provides gentle comfort to everyone from children to adults when they want to take a relaxing break.
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View all flavors/varieties (13 total)
Tsumagari "Zurich"
A sweet inspired by the confectionery culture of Zurich, Switzerland. A baked confection that fuses European tradition with Japanese delicacy.
Tsumagari "Ranouka"
A baked confection from Tsumagari, run by Takashi Tsumagari, recipient of the Nishinomiya City Citizen's Cultural Award in 2012. Using carefully selected ingredients from famous regions around the world processed in-house, it is baked with plenty of egg yolk alongside a rich buttery aroma. A luxurious piece showcasing techniques learned in Switzerland.
Tsumagari "Madeleine"
After starting his path as a confectioner at Hisamoto Pastry in 1967 and training at the prestigious Sprüngli in Switzerland, Takashi Tsumagari went independent in Koyoen in 1987. These classical shell-shaped madeleines are baked with a commitment to freshly harvested eggs and fresh butter.
Tsumagari 'Kogyoku Aomori'
A cake crafted by Tsumagari using Kogyoku apples from Aomori. The exquisite balance of acidity and sweetness found in Kogyoku apples is captured within this moist baked good.
Tsumagari "Koyoen Tea Garden"
A matcha sweet created by Tsumagari, inspired by the tea gardens of Koyoen. This sophisticated Western-style confection utilizes the deep flavor of Uji matcha and is finished with a subtle sweetness for adults.
Tsumagari "Rum Sand Cake"
An adult-oriented baked confection crafted at Koyoen by Takashi Tsumagari, who moved to Tokyo from Miyazaki at age 15 and trained at Hisamoto Pastry and Edelweiss. This item captures the rich aroma of rum with a delicate, crumbly texture, showcasing craftsmanship that has remained unchanged since the shop's opening in 1987.
Tsumagari "Pure Roll"
A roll cake inspired by the marzipan that Tsumagari President Takashi Tsumagari encountered during his training in Switzerland. This signature product features a sponge cake made with an abundance of marzipan from Sicilian almonds, rolled with melt-in-your-mouth buttercream.
Tsumagari 'Hazelnut Gianduja'
A flavor pursued by Tsumagari President Takashi Tsumagari since his training days in Switzerland. This gianduja is made by caramelizing Sicilian hazelnuts to lock in their aroma and combining them with milk couverture from Lübeck, Germany. The rich, intense nuttiness melts in your mouth.
Tsumagari "Miyo-chan"
A simple, rustic sweet affectionately named by Tsumagari. Carefully crafted in the Koyoen workshop, its warm flavor is a beloved item among the shop's fans.
Tsumagari "Koyo-maki"
A roll cake bearing the name of Koyoen. Its simple composition—cream rolled in fluffy dough—allows the high quality of the ingredients to shine through in every bite.
Tsumagari "Goma Kasuna"
A Castella-style baked confection made by Tsumagari using plenty of sesame seeds. A Western-style pastry with a Japanese flair, featuring a harmony of deep sesame aroma and moist sponge.
Tsumagari "Butter Castella"
Castella baked by Tsumagari with plenty of butter. Characterized by its rich buttery aroma and moist, fine-textured sponge, it combines the best of both Japanese and Western confectionery.
