佐賀県·その他
Saga Nishiki
This is a famous confection that expresses the traditional textiles of Saga through sweets. Muraokaya spent approximately 10 years in trial and error to complete 'Saga Nishiki,' aiming to transform the beauty of Saga's traditional fabric, 'Saga Nishiki,' into a sweet. Since its release in 1971, it has been loved as a representative confection of Saga. It features a 'Ukishima' (steamed cake) base made by kneading mountain yam and baking it to a fluffy texture, scattered with adzuki beans and chestnuts, sandwiched between beautiful layers of Baumkuchen. It is a single log of incredibly elegant flavor where Japanese and Western styles meet. The contrast between the moist cake and the fragrant texture of the Baumkuchen is delightful, melting gently in your mouth. As a signature confection of Saga, it is a wonderful item for gifting.
Record it after reading
View all flavors/varieties (5 total)
Saga Nishiki (Azuki)
An azuki bean version of Muraokaya's flagship confection, Saga Nishiki. This Japanese-Western fusion treat features a light, fluffy floating island cake made with mountain yam and sprinkled with Hokkaido azuki beans, sandwiched like a Baumkuchen. It has continuously won the highest gold award at the Monde Selection.
Saga Nishiki
Muraokaya's flagship confectionery, which has consecutively won the highest gold award at the Monde Selection. This fusion of Japanese and Western styles features a slice of yam-infused ukishima cake sandwiched between layers of Baumkuchen and held together with chocolate; it is a masterpiece that took four years to develop.
Saganishiki Chestnut
A chestnut version of Muraokaya's signature confection, Saganishiki. This autumn flavor features chestnuts mixed into a yam-infused floating island cake (uki-shima) sandwiched between layers of Baumkuchen, reflecting the beauty of Saga's traditional textile, 'Saga Nishiki,' in a sweet treat.
O-Matcha Saganishiki
A matcha version of Saganishiki, sold by Muraokaya exclusively from April to June. Matcha from Yame, Kyushu, is kneaded into the uijima dough, creating a simple composition paired only with adzuki beans to enhance the aroma of the tea leaves.
