佐賀県·その他
Kitajima no Maruyouro
This is a soul food of Saga that has been preserved for over 300 years. Kitajima is a long-established shop founded in the Genroku era (1696). Located along the Nagasaki Kaido in the vicinity of Saga Castle, it has inherited the tradition of making sweets introduced via the Nanban (Southern Barbarian) trade. This Maruyouro is characterized by a dough made by quickly mixing flour, eggs, and sugar, which is then baked with a thin coating of sesame oil on the surface. This film of sesame oil creates a unique texture that is crispy on the outside and moist on the inside. Its simple and warm sweetness is a Saga soul food that continues to be loved across generations. It is perfect with tea and has been cherished as a taste of home. Please pick one up and experience the texture for yourself.
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View all flavors/varieties (8 total)
Marubo-ro (Nama Marubo-ro)
A moist, specially arranged version of the original Marubo-ro, created by Tsuruya, which was founded in 1689. For approximately 380 years since bringing the Portuguese-introduced method to Saga, the craftsmanship has involved fine-tuning the dough—made only with eggs and flour—according to daily temperature and humidity.
Imamura Seika Marubouro
A local Saga confection with the same roots as Castella brought from Portugal. This simple, round baked sweet, made only with flour, eggs, sugar, and honey, was recognized in 2020 as a component of the 'Sugar Road' Japan Heritage.
Muraokaya Marubouro
A moist and soft marubouro baked with plenty of eggs and honey by Muraokaya, founded in 1928. It has won the Honorary President's Award at the National Confectionery Expo and is enjoyed by a wide range of generations, from babies to the elderly.
Muraoka Sohonpo Maru-boro
Maru-boro produced by Muraoka Sohonpo, a maker famous for Ogi Yokan. Made using wheat flour from Saga Prefecture, it is characterized by its moist texture and pleasant chewiness. A flavor that conveys the Sugar Road culture of the Nagasaki Kaido to the present day.
Yamazato-ya Shinise Maru-boro
Maru-boro baked by a long-established shop in Takeo, founded during the Tenpo era. For approximately 190 years near Takeo Onsen, they have continued to protect their simple recipe consisting only of eggs, flour, and sugar. Their Lily Bulb Neriyokan is also a specialty.
Kitajima no Maruyoshi-ro
A famous Saga confection preserved by Kitajima, founded in the 9th year of the Genroku era (1696). Using a unique production method, sesame oil is applied to the surface of the dough to create a thin film that locks in the deliciousness. It features a simple, gentle sweetness that was even loved by Okuma Shigenobu.
Marubouro (Moist Version)
A moist version of Marubouro baked by Tsuruya, founded in 1639. It features a chewy texture achieved with more moisture than the standard version, offering a new flavor that those familiar with the traditional Marubouro should definitely try.
