Specialties & Local Products of 兵庫県

Ibo no Ito

特産品

When you slurp a bundle chilled in cold water dipped inTsuyu (dipping sauce), it glides smoothly down your throat. Despite being thin, they retain a strong chewiness, and as you bite, a subtle sweetness of wheat returns—the true deliciousness of Ibo no Ito lies in this elegant smoothness. The name "Saumen" can be seen in ancient documents from approximately 600 years ago, marking the history of hand-stretched somen from Tatsuno, Banshu. During the Edo period, the Tatsuno Domain protected and encouraged it as an industry, and in the Meiji era, unified standards were established to create the "Ibo no Ito" brand. Using carefully selected wheat and salt, artisans stretch the dough as thin as thread. On a hot day, these glossy, white noodles serve as a summer delicacy, with the skill of the craftsman present in every single strand.

Light Soy Sauce (Usukuchi Shoyu)

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The taste that heralds autumn in Tanba-Sasayama is the highly aromatic Tanba Matsutake mushroom. When you gently split the cap, the rich aroma rising up makes you take an involuntary deep breath. When dipped in the broth of Dobin Mushi (teapot soup) or grilled, it becomes savory; when made into Matsutake rice, the entire room is enveloped in its scent. The climate unique to a basin surrounded by mountains on all sides, combined with well-drained red pine forests, nurtures these exquisite matsutake mushrooms that are both fragrant and firm. In recent years, due to damage from pine wilt disease and other factors, their numbers have decreased, making them rare and positioning them as one of the highest-grade luxury items in the market. A gift from the mountains that can only be tasted during the short autumn season. Please enjoy the rich aroma that spreads with every bite through dishes like Dobin Mushi or grilled Matsutake.

Ashiya's Western-style Cuisine Culture

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In Ashiya, an elegant and sophisticated Western-style cuisine culture still lives on today. At its heart is 'Hanshin Modernism,' which flourished from the late Meiji to early Showa eras. Nestled between the two cities of Osaka and Kobe, Ashiya developed a modern and glamorous food culture. From 'Takezono,' a specialty Tajima beef restaurant founded in 1946, to long-standing Western restaurants, patisseries, and wine specialists, the streets are still lined with establishments that convey the atmosphere of that fashionable era. Each carefully prepared dish feels somewhat nostalgic yet high-quality. There are many famous shops that have been frequented across generations. As you walk through the streets of Ashiya, please visit these flavors nurtured by Modernism.

Sake Kasu (Sake Lees) Cuisine of Itami

特産品

Itami City is a historic sake-producing region known as one of the birthplaces of refined sake (seishu). Around 1600 (Keicho 5), the 'sandan-shikomi' (three-stage brewing) method—involving three separate additions of koji rice, steamed rice, and water—was developed in Itami. This technique is said to have established the ability to mass-produce clear sake instead of the cloudy sake that was prevalent at the time. The 'Itami Morohaku' transported to Edo became famous as a premium brand and was designated as a Japan Heritage site in 2020. Because this is a land where sake brewing thrives, dishes using sake lees, such as kasujiru, amazake, and kasuzuke, are deeply rooted in the local food culture. Please come and experience the profound flavors nurtured by fermentation.

Inami Cabbage

特産品

The cabbage grown in Inami Town, a town of farm ponds, boasts an intense sweetness. way the 'Inaminodai Plateau,' where Inami Town is located, was originally a dry land with little water. To overcome this, people have a history of building numerous farm ponds to support agriculture. With 88 ponds scattered throughout the town, including the Kakodai Pond—the largest in the prefecture—this abundant water nourishes the fertile farmland. The wisdom of our ancestors continues to support the agriculture of this land today. Growing freely in well-drained soil, the cabbage leaves are soft, and their sweetness spreads with every bite. Whether eaten raw, sautéed, or stewed, please enjoy a head of cabbage that truly deserves to be the star of your dining table.

Inami Six-Row Barley

特産品

The fragrant aroma of barley tea is supported by the six-row barley of Inami Town. With low rainfall, areas such as Inami Town and Kakogawa City in the East Harima region are among the leading barley-producing areas in Western Japan, providing ideal conditions for cultivation. For over 30 years since the late 1980s, JA Hyogo Minami has worked to develop six-row barley for barley tea as a local specialty. Many producers cultivate varieties such as 'Shunrai' across vast farmlands, working together as a community to protect their production region. That indispensable cup of barley tea in the summer is supported by these steady, long-term efforts. Its fragrant and refreshing flavor is perfect not only for barley tea but also for shochu and barley rice. Please experience the power of barley grown right here in our local community.

Katsumeshi

ご当地グルメ

Rice is placed on a flat plate, topped with a freshly fried beef cutlet. Once smothered in plenty of demi-glace sauce and accompanied by boiled cabbage on the side, Kakogawa's soul food, Katsumeshi, is complete. As you lift a piece to your mouth with chopsticks, the crispy coating, juicy beef, and rich sauce all rush in at once. It was born shortly after the end of the war. It is said to have spread from the ingenuity of local diners who wanted to offer Western-style food that could be easily eaten with chopsticks, even without knives or forks. Today, more than a hundred shops within the city serve their own prideful versions with unique sauces. It is a sense of pure happiness where rice, cutlet, and sauce become one on a single plate. Please enjoy the flavor that the people of Kakogawa have loved for a long time, heartily with your chopsticks.

Kakogawa Pasta

特産品

When you twirl it on your fork and take a bite, a soft aroma of wheat spreads after a chewy, elastic texture. The texture is similar to fresh pasta, holding the sauce perfectly, making it an unforgettable deliciousness once you try it. This Kakogawa Pasta is Japan's first purely domestic pasta made using the durum wheat 'Setodur'. Everything from sowing the seeds and growing the crop to making the noodles is handled entirely within Kakogawa City. After eight years of repeated prototyping, it finally entered the market in 2016, and it is a local pride. Whether with tomato or cream, it is a dish where the flavor of the wheat stands out clearly. Please enjoy the chewy texture produced by locally grown wheat.

Kasai Grapes

特産品

Grapes grown in the warm hilly areas of Kasai City are one of the highlights of summer. Cultivation began around 1955 with Muscat Berry A. Later, a large-scale grape production complex was established to utilize the hilly terrain, growing into one of the prefecture's leading production areas. A key feature is the cultivation of over 15 varieties, including the original 'Kasai Golden Berry A', Shine Muscat, and Pione, allowing you to enjoy various flavors over a long period. In summer, visiting farm stands and grape picking becomes lively. There is a unique happiness in biting into a juicy, sweet berry freshly picked from the vine. Please come and taste the flavor nurtured by the Kasai sun for yourself.

Yashiro no Momo (Yashiro Peaches)

特産品

In the Yashiro district of Kato City, there exists a 'phantom peach' that does not circulate in regular markets. Cultivation began around 1985 when residents of the Kamikume district in the former Yashiro Town cleared the mountains and planted about 2,500 peach trees across approximately 6 hectares. However, because these peaches do not go to wholesale markets—as producers sell out entirely through direct sales alone—they came to be known as 'phantom peaches.' They appear at roadside tent stalls along the prefectural road starting in July and are a hidden gem that sells out in just about one month. To get your hands on these sweet and juicy white peaches, the best way is to visit during their peak season. The melt-in-your-mouth sweetness of the flesh is exceptional; it is a summer delicacy that makes you feel lucky if you manage to encounter it.

Kasumi Crab (Red Snow Crab)

特産品

Kasumi Crab is a branded crab that can only be tasted at the Kasumi Fishing Port in Kami Town, Hyogo Prefecture. Its true identity is the red snow crab. These crabs grow in deep waters reaching depths of 2,000 meters; the nutrient-rich deep ocean water makes their meat firm, creating intense sweetness and juiciness. Remarkably, Kasumi Fishing Port is a rare production area in Japan that auctions red snow crabs while they are still 'alive.' This high level of freshness has enhanced the reputation of Kasumi Crab. Another great benefit is that the fishing season is long, allowing you to enjoy them at a more affordable price than Matsuba crab. When boiled, they turn a beautiful deep red. Please come and fully enjoy the sweet, juicy meat in its authentic home, Kasumi.

Muraoka Rice

特産品

Muraoka Rice is grown in the mountainous area of the Muraoka district in Kami Town. In this region, where approximately 90% of the land consists of terraced rice paddies, the landscape is so beautiful it has been selected as one of the '100 Best Terraced Rice Fields in Japan.' The Koshihikari is grown using a natural circulation-type cultivation method that utilizes Tajima beef compost to enrich the soil and leverages the temperature differences between day and night. This rice has repeatedly received high praise at national-scale taste competitions. Our commitment to meticulous rice farming supports its reliable quality. When cooked, it is fluffy and glossy. Its pride lies in a sweetness and aroma that expand with every bite, remaining delicious even after cooling. Please enjoy this prideful grain nurtured by the clear streams and terraced fields of Tajima.

Nikuten

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In Takasago, this dish isn't called 'okonomiyaki' but rather 'Nikuten,' and it tastes distinctly different from your ordinary okonomiyaki. Large chunks of potato are placed boldly atop a thinly spread batter. Layers of cabbage, sweet and savory simmered beef tendon, konnyaku, and tenkasu are added before the whole thing is grilled and folded in half. Because the potatoes are cooked in the beef tendon simmering liquid, they hold their shape while becoming fluffy and coated in the delicious umami of the meat. It is said that the name originates from the inclusion of 'suji' (beef tendon) and 'tenkasu'. With its chewy batter, fluffy potatoes, and tender beef tendon, this hearty dish is incredibly satisfying. It is a pride of Takasago, even recognized as one of the Agency for Cultural Affairs' '100 Year Foods'.

Takasago Conger Eel

特産品

In Takasago, conger eel raised in the Harima-nada Sea is transformed into fragrant 'Yaki-anago' (grilled conger eel). Freshness is vital for the conger eel caught in the bountiful Harima-nada Sea. From early morning, artisans hand-skewer each eel one by one, even passing a skewer through the belly to prevent curling, allowing it to be grilled plumply without being pressed down on the griddle. The 'Nakagushi' technique—inserting a skewer through the slight space between the skin and the flesh—is a delicate skill achieved only through years of training. When freshly grilled, the skin is crispy and fragrant, while the inside remains soft and fluffy. The savory umami of the fat and its natural sweetness spread gently across the palate, pairing perfectly with both rice and alcohol. Also enjoyed as an auspicious item, such as 'Meoto-kushi' (married couple skewers) inspired by the Noh play 'Takasago,' this is a flavor the town is proud of and has long been cherished as a gift.

Sayo Horumon Udon

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Take a bite of horumon and udon, grilled to perfection on a griddle and dipped into a special savory sauce. The juicy richness of the offal intertwines with the garlic-infused sauce, making it impossible to stop eating. This is a fragrant local specialty that Sayo Town is proud of. The traditional way to enjoy Sayo's Horumon Udon is by dipping it into a garlic-flavored soy sauce or miso-based dipping sauce. While neighboring Tsuyama style involves mixing ingredients while grilling, Sayo's characteristic feature is the use of a 'dipping sauce.' It has a history of being enjoyed in homes as a snack to accompany alcohol since shortly after the war. Dip freshly grilled morsels deep into the sauce. It is an affordable, delicious, and classic flavor that the people of Sayo have loved for generations.

Sayo Mochi Daizu (Sticky Soybeans)

特産品

With a single bite, you experience a unique chewy texture and a sweetness that gently spreads across the palate. The 'Sayo Mochi Daizu,' a traditional variety cultivated exclusively in Sayo Town, boasts a signature chewy mouthfeel as its name suggests. The beans are large and approximately 30% heavier than ordinary soybeans. They are high in carbohydrates, providing a rich sweetness and depth of flavor. When processed into miso or tofu, these inherent qualities become even more pronounced. It is also a masterpiece that was the first soybean in Japan to be registered under the Geographical Indication (GI) protection system. Handmade tofu, set with Akō bittern, paired with miso slowly aged using only soybeans, rice, and salt. It is a simple yet profound flavor that supports the culinary heritage of Sayo.

Mitane Beef

特産品

When you place a lightly heated slice in your mouth, the elegant fat melts away delicately, followed by the rich umami of the lean meat. Whether in sukiyaki or steak, Mita beef has captivated many with its superior balance. Mita beef is produced by carefully fattening calves born as Tajima beef in the land of Sanda. The subsoil water from the Mukogawa river system and a climate with large daily temperature fluctuations firm the cattle's bodies and refine the quality of the meat. Driven by a sense of urgency to avoid being overshadowed by Kobe Beef, a council was established in 1986 to protect and nurture this name. With fine marbling and solid lean meat, it is Sanda's pride, held in high regard by chefs in Kobe and Osaka.

Moshi Tea of Sanda

特産品

When poured into a teacup, a gentle aroma rises softly. With a single sip, a mellow sweetness and deep richness spread through your palate, allowing your shoulders to relax. The greatest pride of Moshi tea, grown in high-altitude villages, is its exquisite fragrance. Located about 20km north of the center of Sanda City, the Moshi district sits at an altitude of 500m. This land, characterized by large temperature differences between day and night, is perfect for tea cultivation. Known as a tea-growing region since ancient times, it is said that its name originates from a legend involving 'Moshigusa' (Moshi grass). Certified as part of the 'Hyogo Anshin Brand' for minimizing pesticide residues, this is a tea you can enjoy with peace of mind. A fragrant cup nurtured by morning mist. Please take your time and enjoy the blessings of the Sanda mountains.

Miki Metalwork

特産品

When you hold a knife up to the light, its edge is so clear it feels as if you could be drawn into it. Known as the 'Town of Metalwork,' Miki City has produced tools imbued with artisanal skill, such as knives, planes, and chisels. Since ancient times, the Harima region has been a land deeply connected to the gods of blacksmithing. Following the Battle of Miki in the late 16th century, carpenters gathered from various regions for reconstruction, driving up the demand for carpentry tools and leading to the city's great development as a metalworking hub. Five items—including saws, chisels, and planes—have been designated as the national traditional craft 'Banshu Miki Uchi-hamono' (Banshu Miki forged blades). With a smoothness of cut so profound it is said that 'the material itself breathes,' people from all over the country still visit Miki today in search of tools that will last a lifetime.

Yamada Nishiki (Miki City)

特産品

Each grain, polished to a translucent perfection, serves as the starting point for delicious sake. Miki City is an indispensable land for sake brewing, boasting the number one production volume in Japan for Yamada Nishiki, often called the king of sake rice. Yamada Nishiki was born through a strong bond with Nada sake brewers between the late Taisho and early Showa eras. The grains are large with a clearly defined shinpaku (starchy core), producing clear sake without any impurities. Parts of Miki City and Kato City are designated as the highest-ranking "Special A" districts, and this rice has been so highly prized that it is said, "If you want to buy sake rice, buy the land." Yamada Nishiki from Miki is relied upon by breweries across Japan, including those in Nada. Behind every glass of fine sake lies the rice grown in these terraced rice fields.

Ichikawa Sunflower Oil

特産品

The sunflower is the official town flower of Ichikawa. The sunflower oil pressed from these seeds is a local specialty. As a community, the town cherishes its sunflowers; even elementary school students participate in ongoing workshops to experience pressing oil from the seeds themselves. This initiative, which utilizes seeds harvested from large blooms after they have finished flowering, serves as an activity that connects the local landscape with daily life and has long been beloved as a symbol of the town. Freshly pressed sunflower oil possesses a fragrant and light taste. Because it has a mild flavor, it integrates seamlessly into everyday cooking, such as drizzling over salads or using in pasta. Please enjoy this golden drop nurtured by the town of sunflowers at your dining table.

Ichikawa: The Town of Golf

特産品

Ichikawa Town is known as the birthplace of domestically produced golf irons. Its history began around 1928, when blacksmith Seitaro Morita applied sword-making techniques and spent three years completing the first domestically produced golf iron head. The forging skills cultivated in sword making were reborn into the new form of a golf club. Even today, more than ten workshops that inherit these traditional forging techniques continue to operate, allowing the town to progress as a town of artisans. Although it is not food, it is the pride of the town—so much so that there are facilities where you can test-drive irons through hometown tax donation programs. If you visit Ichikawa Town, please experience the story of this artisan town.

Shiso Venison

特産品

Embraced by lush forests, Shiso City is a 'Forest Kingdom' where hunting has been active since ancient times. As a blessing from the mountains, this venison is characterized by its low fat, high protein, and lean, light flavor. With minimal gamey odor or strong aftertaste, it is an easy dish for even first-time gibier eaters to enjoy. In recent years, as damage to crops by wild animals has become a serious issue, the movement of 'Wa-Gibier' (Japanese-style wild game)—which involves honoring the lives of captured deer through careful consumption—has been expanding. A local specialty is the gibier barbecue, where fresh venison is simply grilled over a charcoal brazier. It is the ultimate 'Hunter's Meal' recommended by local hunters. Enjoy this mountain bounty lightly seasoned with soy sauce or algae salt. It is a Shiso delicacy that is also wonderful for those mindful of their health.

Awaji Island Burger

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This burger allows you to fully savor that sweet onion, a true treasure of Awaji Island. The signature 'Awaji Island Onion Beef Burger' is a high-performance item that shone as the 1st place winner in the National Local Burger Grand Prix. It features a crispy, 8mm-thick fried Awaji Island onion cutlet, layered with sweet and savory cooked Awaji beef and a sauce made with plenty of tomatoes. Depending on the shop, their commitment to detail allows you to enjoy onions in various textures, such as cutlets, slices, chips, fondue, or sauce. With one bite, the aroma of the fried onion, the intense sweetness of the island onion, and the savory umami of the meat all rush in at once. Taking a big bite while gazing out at the sea makes you feel as though you are holding the entire deliciousness of Awaji Island in your hands.

Fresh Raw Shirasu from Awaji Island

特産品

In the spring, Awaji Island awaits a sparkling single bowl. Available only after the season opens in late April, these special raw shirasu are exclusively landed at Iwaya Port, facing the Akashi Strait. Among all the whitebait landed, the highest quality "kireimon" (beautiful ones) accounts for only a few percent; these are flash-frozen within minutes of being caught to preserve their bouncy texture. Placed atop steaming hot rice, the raw shirasu is subtly sweet with a gentle aroma of the sea. As you chew, the umami spreads, and when mixed with a perfectly compatible raw egg, it melts in your mouth. Served from early summer to late autumn, this flavor—where freshness is everything—is best enjoyed right here on the island.

Ono Abacus (Ono no Soroban)

特産品

When you flick the beads with your fingertips, a pleasant clicking sound resonates. Ono City is the birthplace of Banshu Abacus. It is no exaggeration to say that almost all materials used to make abacuses in Japan originate from this land. The history of abacus making began during the Azuchi-Momoyama period. It is said that people who fled to Otsu during Toyotomi Hideyoshi's siege of Miki Castle learned the methods of abacus production and returned home, beginning to manufacture them around Miki and Ono. In 1976, it was designated as a national traditional craft. The smooth movement of the beads, each one carved and assembled by artisans, goes beyond being just a tool for calculation; it is a living embodiment of the beauty of craftsmanship and the pride of Ono City.

Kamigori Pureland Chicken

特産品

This is a brand of chicken raised in the nature-rich environment of Kamigori Town. Kamigori Town is a place blessed with water and greenery, so much so that it was selected as a 'Village of Water,' with the Chigusa River—a clear stream included in Japan's '100 Best Waterscapes'—flowing north to south through the center of the town. The local chicken raised in such a spacious environment offers firm meat and a robust umami flavor. The clean water and clear air slowly nurture these healthy and delicious chickens. You can find them at local farm stands and similar facilities. Whether grilled or stewed, you can experience the authentic, true taste of the chicken. Please enjoy a bird raised by the bountiful nature of Kamigori.

Enshin Moro-don of Kamigori

特産品

Enshin Moro-don is a local udon unique to Kamigori Town. Named after the town's hero, Akamatsu Enshin, this udon was created in 1994 as part of the Chamber of Commerce's 'Village Revitalization Project' with the cooperation of the local Hirata Seimen noodle factory. Its most prominent feature is the inclusion of moroheiya powder, grown by the Kamigori Town Medicinal Herb Research Group, kneaded directly into the noodles. The vibrant green noodles are smooth and easy to eat, making them a favorite for everyone from children to adults. Its charm lies in the characteristic viscosity of the moroheiya and its healthy profile. Kamigori Town is the only place where you can compare how it tastes in various styles. Please enjoy a bowl filled with local history and health consciousness.

Matsuba Crab of Hamasaka

特産品

Hamasaka in Shinonsen Town is known as the 'Town of Crab,' and its winter protagonist is the Matsuba crab. With Hamasaka Fishing Port boasting one of the largest Matsuba crab landings in Japan, the entire town has worked together to cherish its crab culture. In the markets, crabs are meticulously sorted into over 100 different grades, and this thoroughness supports the high reputation of the Hamasaka brand. In 2007, the town pioneered a certification system for 'Crab Sommeliers' nationwide, with experts who have undergone training and examinations supporting the local crab industry. This is the king of winter delicacies, chosen by sharpened eyes of selection. Whether boiled, grilled, served as sashimi, or in hot pots, it is exquisite. Please enjoy the densely packed sweet meat to your heart's content at an inn in the authentic birthplace of Hamasaka.

Tajima Duck

特産品

Tajima Duck is a breed of duck raised in the Tajima region, including Shinonsen Town. It is characterized by being raised slowly in a low-stress environment, primarily fed with our home-grown rice. Our eco-friendly farming method involves recycling duck manure as fertilizer for the rice paddies. By taking the time to raise them carefully, we produce a deep umami that intensifies with every bite and a clean, light fat. One of the reasons you can enjoy it with peace of mind is that everything from rearing to processing is managed consistently. In the cold season, fully enjoy its deliciousness in a duck hot pot. It also offers an elegant taste when roasted or smoked. Please enjoy the duck raised by the nature of Tajima in a warm dish.

Hamasaka Firefly Squid

特産品

The firefly squid of Hamasaka heralds the arrival of spring. They are seasonal messengers that come from the deep waters of the Sea of Japan. Firefly squid are small squid, about 6–7 cm in body length, and glow a pale blue when stimulated. They usually swim in the deep sea at depths of 200–300m, but are caught when they move to shallower waters to spawn in the spring. While Toyama Bay is famous for them, in recent years, the landings in Hamasaka, Shinonoe Town, have grown to boast the highest volume in Japan. While it is common for firefly squid—where freshness is vital—to be boiled before shipment, in Hamasaka, they can also be enjoyed as sashimi. With a plump texture and the rich umami of the internal organs, please enjoy this seasonal luxury.

Kamikawa Yuzu

特産品

The yuzu grown in the mountains of Kamikawa Town is a highly aromatic local specialty. The cool climate of the mountainous region, located on the border of Tajima and Harima, produces yuzu with a wonderful fragrance. Once harvested, the fruit is processed into products like yuzu ponzu and yuzu jam to make the most of its juice. The slightly sweet ponzu, enhanced with dashi, is characterized by its mellow acidity and gentle flavor. This handmade taste, utilizing local ingredients, has been beloved for many years. Adding a squeeze to hot pots or grilled fish allows the refreshing aroma to spread softly, greatly enhancing the dish. Please try adding this winter blessing from the mountain village to your daily dining table.

Kamikawa Kumasasa Tea

特産品

Kumasasa tea is a health tea made from the leaves of Kumasasa that grows wild in the mountains. Kumasasa is a perennial plant that grows about 1 to 2 meters tall, and its leaves have been used since ancient times to wrap chimaki (sweet rice dumplings) and sasa-zushi, as they are believed to possess preservative and antibacterial properties. The leaves contain beneficial components such as minerals, vitamins, dietary fiber, and chlorophyll. Since it is caffeine-free, it is easy to drink before bedtime or for children. With a clean, natural taste, it is perfect for everyday hydration. Please enjoy a cup that feels like the greenery of the mountains captured in a single sip whenever you want to take a relaxing break.

Kobe Beef

特産品

The fine marbling melts instantly the moment it touches your mouth. The sweetness of the fat combined with the savory richness of the lean meat and its smooth texture will make you want to close your eyes in delight. Kobe Beef is a name reserved only for Tajima cattle raised in Hyogo Prefecture that meet strict quality standards. The Tajima cattle used as the foundation have been known since ancient times. It is said that the reputation began during the Meiji era's port opening, when foreigners visiting in search of Western cuisine were moved by the deliciousness of Tajima beef. Thus, the name "KOBE BEEF" spread across the world. Whether as a steak or sukiyaki, please savor this world-renowned beef to your heart's content.

Sobameshi

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On the iron griddle, the yakisoba and rice sizzle while coated in sauce. Amidst the fragrant steam, you can enjoy the combination of chewy noodles and fluffy rice all in one dish. It is said to have been born in an okonomiyaki shop in Nagata, Kobe. The story goes that during the 1950s, workers from nearby factories would bring leftover cold rice and ask the cooks to "warm it up together with the yakisoba." Eventually, the style of finely chopping the noodles and frying them with the rice became established, growing into a local favorite loved by busy factory workers and even neighborhood children. Nagata's soul food has now gained nationwide recognition. It is a delightful dish that satisfies both the stomach and the heart.

Bokkake

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The sweet and savory simmered beef tendon melts in your mouth. The konnyaku, cooked together with the meat, absorbs the flavorful broth, making it a perfect accompaniment to both rice and alcohol. A specialty of Kobe's Nagata district, this dish features beef tendon and konnyaku simmered in soy sauce and mirin. It is said to have originated from the wisdom of making the most out of affordable beef tendon without any waste. The name "Bokkake" is believed to be a dialectal corruption of "bukkeru" (to pour over), though locally it has more commonly been referred to as "suji" or "suji-kon." The spread of "Bokkake" is said to have been triggered by reconstruction events following the Great Hanshin Earthquake. Whether served atop udon or poured over rice, it is a warm flavor filled with the hospitality of the people of Nagata.

Ikanago no Kugini (Simmered Young Sand Lance)

郷土料理

Take a pinch of these small, glossy, amber-colored fish and place them atop your rice. The sweet and savory flavor, accented with ginger, will spread throughout your mouth. This is a local specialty of Hyogo Prefecture, made by simmering young sand lance (shinako) in soy sauce, sugar, mirin, and ginger. It is said to be called 'kugini' (nail-simmered) because the fish curl up as they cook, resembling old, rusted nails. While there are various theories regarding its origin, it has been confirmed to exist since the early Showa era. Around the end of February, when the season for catching young sand lance begins and the aroma of simmering fish starts wafting from homes, it serves as a signal that spring has arrived in Hyogo. It is a seasonal tradition where flavors are passed down through generations within each family.

Pork Bun (Rosho-ki)

銘店

When you bite into the fluffy skin, the savory umami of the pork bursts from within the chewy dough. The soy-sauce flavored filling offers a somewhat nostalgic taste. Rosho-ki is a specialty pork bun shop founded in 1915 in Kobe's Nankin-machi. It is said that the founder, Matsuki Cao, who came to Japan from Ningbo, Zhejiang Province, China, created these based on his hometown's Tianjin baozi but finished them with a soy sauce flavor preferred by the Japanese. They say that the koji brought back from Ningbo is still carefully cultivated today to create that unique, chewy skin. This is a dish that has walked alongside the history of Nankin-machi, overcoming both war and earthquakes. Please enjoy it while it's piping hot right out of the steamer.

Pork Bun (Sannomiya Ikkankuro)

銘店

When you split a freshly steamed bun in two, the aroma of the sweet dough and juicy filling rises along with the hot steam. Packed tightly with coarsely ground pork and onions, it pairs exceptionally well with the slightly sweet, fluffy skin. Sannomiya Ikkankuro's pork buns are a local staple that Kobe residents enjoy as both a snack and a meal. The shop began in 1954 as a casual diner in Hyogo Ward. It eventually expanded to Sannomiya, gaining popularity with a style where craftsmen hand-wrapped the buns in view of the storefront. Even today, they maintain a commitment to handmade quality, wrapping each bun in a uniquely blended sweet dough. A plump skin and a filling bursting with umami. This is an unchanging taste that has supported Kobe's pork bun culture.

Beef Chirimen with Kobe Beef

特産品

Place a small amount on warm rice and take a bite. The rich, deep flavor of Kobe beef overlaps with the savory aroma of chirimen isko, allowing the umami to spread gently through your mouth. Although it is simmered in a sweet and salty tsukudani style, it is not heavy, making it an irresistible luxury side dish that will keep you reaching for more rice. This product is crafted by Taruya Gohei, a long-established shop in Hyogo-tsu with an 80-year history. It is a specialty dish that combines two local treasures: fresh chirimen caught in the seas of Kobe and the world-renowned Kobe beef from Hyogo. Without using additives, it is slowly simmered with domestic whole soybean sauce to achieve a profound flavor. Perfect for rice balls or chazuke (tea over rice). It is a slightly luxurious furikake that is unique to Kobe.

Miyamizu

特産品

The famous water that supports the sake brewing of Nada is Nishinomiya's Miyamizu. It is said that during the Tempo era (1830s), Tazaemon Yamamura of Sakura Masamune noticed that even when brewing sake in the same way at breweries in Nishinomiya and Uozaki, the sake from Nishinomiya was superior, and he traced the reason to the water, marking the beginning of Miyamizu. This hard water, rich in potassium and phosphorus but low in iron, became the decisive factor in creating the crisp, dry 'Nada no Otokozake' (manly sake of Nada). After its discovery, breweries scrambled to obtain Miyamizu, so much so that a business called 'Mizuyas' (water merchants) emerged to sell the water. Please take a moment to reflect on this miraculous water that has supported Japan's number one sake-producing region while enjoying a glass.

Banshu Ramen

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Taking your first sip and thinking, "Oh, it's sweet"—that is the first impression of Banshu Ramen. A local ramen deeply rooted in Northern Harima, centered around Nishiwaki City, its greatest characteristic is a soy sauce-based soup that possesses a distinct sweetness. The gentle sweetness, created by simmering onions, apples, and rock sugar for a long time, is said to be a flavor that was refined to appeal to the young workers in the textile towns of the Showa era. The thin, curly noodles cling well to this sweet and savory soup, while the toppings—chashu pork, green onions, and bean sprouts—remain simple. There is no fixed recipe; each shop offers a different color and level of sweetness, making it fun to compare them. It is a nostalgic sweetness that makes you want to drink every last drop.

Banshu Orimono

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Banshu Orimono is a type of cotton fabric that has been woven for over 200 years, primarily in Nishiwaki City, Hyogo Prefecture. Its origins date back to Kansei 4 (1792) in the mid-Edo period. It is said to have begun when Yasubee Hida, a temple carpenter, brought weaving techniques back from Nishijin, Kyoto. The craft spread as a side job for farmers in an area blessed with essential water resources for dyeing, such as the Kako and Sugihara Rivers. Its most prominent feature is 'yarn-dyeing,' where the threads are dyed before the patterns are woven. It is known as a major production center responsible for much of the yarn-dyed woven fabric in Japan. With its natural texture, rich colors, and gentle touch, Banshu Orimono—transformed into shirts and stoles—becomes a piece that softly accompanies your daily life.

Ako Salt

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A single pinch sprinkled with your fingertips brings out the sweetness of the ingredients. Containing an appropriate amount of bittern, Ako salt is not just salty, but has a mellow and rich flavor. It makes even a single rice ball or a piece of grilled fish taste more delicious than usual. The production of Ako salt is ancient, having developed in coastal salt pans that utilize the calm Seto Inland Sea and strong sunlight. During the Edo period, it gained fame through the secret "Sashijio" method, which intentionally includes bittern, to the point where it was praised as "Japan's Number One." That salt was transported all across the country. A supporting actor behind the scenes that provides a foundation for the flavor of dishes. With just one sprinkle, your everyday dining table is instantly elevated.

Banshu Ako Salt Ramen

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As you take in the steam rising from the bowl, the savory flavors of chicken broth, dried shrimp, and scallops gently waft toward you. The soup scooped with a spoon is crystal clear, and one sip soaks deep into your very core. It is a clear yet profound bowl, unique to Ako, the city of salt. Born from the local community with the goal of revitalizing the town by utilizing high-quality Ako coarse salt, this is a true regional flavor. Each shop puts their own creative spin on the broth and toppings, presenting their own pride-worthy salt ramen. Despite its light appearance, its charm lies in how the umami intensifies the more you drink it. From the first slurp of noodles to the last drop of soup, it is a deeply satisfying bowl. If you visit Ako, this is a taste you must experience.

Akō Oysters

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When the shell is opened, the plump, swollen meat shines with luster. A single smooth swallow fills the mouth with a rich, creamy sweetness and the scent of the sea. They are resistant to shrinking even when heated; grilled, they become fragrant, and in hot pots, even the broth becomes delicious—Akō Sakoshi oysters are a delicacy that excels no matter how they are prepared. Sakoshi Bay, where the Chigusa River flows—selected as one of Japan's top 100 best waters—is characterized by calm waves and abundant phytoplankton that serves as food for the oysters. Thanks to this, the oysters grow plump in just one year, earning them the name 'one-year oysters.' With a mild flavor and meat rich in sweetness and creaminess, enjoy this gift from the winter sea to your heart's content, whether raw or grilled.

Ikko Charcoal (Kiku-zumi)

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The cross-section when split looks just like a blooming chrysanthemum—it is this beauty that gives Kawanishi City's Ikko Charcoal its name, 'Kiku-zumi' (Chrysanthemum Charcoal). It is a premium grade of charcoal that has been revered in tea ceremonies because it ignites easily, maintains heat well, and burns quietly without producing much smoke. Charcoal making has been practiced around the Kurokawa area in the northernmost part of Kawanishi City since the Muromachi period. By burning young oak trees (kunugi) aged about 8 to 10 years, the cross-section splits into a pattern resembling a chrysanthemum flower. It is an illustrious charcoal said to have been favored by the tea master Sen no Rikyu and praised by Toyotomi Hideyoshi. Today, there are very few producers left, making this a precious piece of manual craftsmanship. Within each quietly glowing red ember resides a long history and the skill of the artisans.

Kawanishi Figs

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When speaking of the representative fruit of Kawanishi City, it is undoubtedly the sweet and juicy fig. Its roots trace back to 1908, when Kojiro Masui brought back the 'Dauphine' variety from America. Alongside Tomokichi Maekawa, a resident of Hagiwara in Kawanishi, he succeeded in cultivation, and 'Masui Dauphine' grew into a major fig variety in Japan. This historic specialty will celebrate its 100th anniversary of cultivation in 2025. A major strength is the ability to deliver freshly picked, fully ripe fruit by leveraging its location close to consumption centers in the Hanshin area. With a gentle sweetness and meltingly ripe flesh, they are delicious as they are, as well as in jams and sweets. It is a must-try item during its peak season.

Aioi Oysters

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Winter in Aioi Bay begins with plump, fattened oysters. Aioi Bay, enriched by the mountain nutrients carried by two rivers—the Ibo and Chigusa—provides the ultimate dining table for oysters. Because they grow rapidly within about six months of seeding, they are known as 'one-year oysters,' with their shells packed with pure white meat. The texture of this meat is incredibly plump. Since they grow while absorbing plenty of nutrients, a wonderful feature is that they are resistant to shrinking when heated, allowing you to enjoy them at their full size. Once in your mouth, a rich sweetness and the flavor of the sea spread intensely. Whether it's grilled in the shell on a net, enjoyed as smooth raw oysters, or served as steaming steamed oysters—the variety of ways to eat them is a specialty of Aioi, where direct sales from producers are flourishing. It is a true delicacy that can only be encountered in winter.

Peron-yaki

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In Aioi, a town known for shipbuilding, there is a deep-rooted culture of enjoying flour-based dishes cooked sizzling on iron griddles. Its name comes from the 'Peron Festival' held in early summer, which is a symbol of Aioi. This festival features dragon boat racing introduced by people from Nagasaki who worked in the shipyards during the Taisho era; it is an event that heats up the entire town with the resounding sounds of Don-Den-Jan drums and gongs. This dish captures the essence of life in Aioi, reminiscent of how workers would gather around a hot griddle after finishing their shifts. The edges of the batter are perfectly toasted and fragrant, while the inside remains fluffy. When the aroma of sweet and savory sauce caramelizing on the griddle rises, it is enough to make anyone's stomach growl. Eating it freshly made, scooped up with a spatula alongside the locals—that is the most delicious way to enjoy it in Aioi.

Sugihara Paper

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In Taka Town, there is a tradition of handmade Washi paper that has been passed down for 1300 years. The name Sugihara paper is so ancient that it appears in the diaries of Fujiwara no Tadazane from the Heian period, and its roots can be traced back to the 'Harima-gami' of the Nara period. In the Middle Ages, it spread throughout the country as official paper for the Kamakura Shogunate and was used by samurai for gifts. Although the production almost ceased at one point, the manufacturing method was revived with the establishment of the Sugihata Paper Institute in 1972, and it has since been designated as an Intangible Cultural Property of Hyogo Prefecture and a Traditional Craft. Its natural whiteness and warm texture are something that machines simply cannot replicate. Please come to this village where you can even try papermaking yourself, and experience a thousand years of craftsmanship.

Taka Banshu Hyakunichi-dori

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Banshu Hyakunichi-dori is a local breed of chicken carefully raised in Taka Town. It was created in 1978 in pursuit of the original flavor of 'kashiwa' (chicken) during an era when mass production had become the norm. As its name suggests, it is characterized by being raised slowly over an average of 100 days. By allowing them to grow for a longer period, the umami component, inosinic acid, reaches its peak, which is said to enhance its sweetness. Since its inception, production has been limited to the Taka District, surrounded by mountains and forests, where they are raised amidst a blessed natural environment. With a pleasant chewiness and a juicy, intense umami flavor, please try this chicken that lacks any strong poultry odor and pairs perfectly with both Japanese and Western cuisines.

Taishi Miso

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Taishi Miso is a 'phantom miso' that was once on the verge of disappearing but has since been revived. When rice cultivation became difficult due to the acreage reduction policy in the 1970s, soybeans were introduced as a new crop, and the processing of these beans led to the creation of this miso. While it was once made in individual households, the craft declined as the number of producers decreased. In 2015, 'Taishi Kako LLC' was incorporated, and the miso was brought back to life through the hands of local mothers. The ingredients consist only of rice and soybeans from Taishi Town and salt from Ako. Made without any additives and with an extra amount of rice koji, this miso is characterized by its soybean aroma and simple sweetness. Please enjoy this authentic taste of home, which has also been selected as a Hyogo Prefecture certified food.

Taishi Bamboo Shoots

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The bamboo shoots harvested in the Matsuo district herald the arrival of spring in Taishi Town. Growing in the bamboo groves of the Matsuo district, located in the northern part of the town, these shoots are characterized by their pleasant texture and gentle sweetness. The local Matsuo Agricultural Products Processing Association is committed to morning harvesting, boiling and canning them on the very same day they are dug up. By sealing in that freshness, they ensure that this taste of spring can be enjoyed all year round. This careful, labor-intensive processing supports their reliable deliciousness. Soft and with little bitterness, these bamboo shoots are perfect for simmered dishes or mixed with rice (takikomi gohan). Please enjoy the blessings of spring from Taishi Town, regardless of the season.

Tanba Dainagon Azuki Beans

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When you put a plump, cooked bean in your mouth, the skin is soft and the inside is fluffy. A rich flavor and elegant sweetness spread through your palate. Tanba Dainagon Azuki beans are considered the 'pinnacle of azuki beans' and are an indispensable masterpiece for making Japanese sweets. The grains are large and have a vibrant, deep red, barrel-like shape. Because the skins are thin yet resistant to splitting during cooking, it is said that the name was inspired by a 'Dainagon (High Court Official) who could draw his sword in court and still avoid ritual suicide (seppuku) without the skin breaking.' Cultivated since the Heian period, they have a history of being presented to the Imperial Court and the Shogunate, but today they are a rare variety with very little domestic production. They make for an elegant sweet paste in Zenzai (sweet red bean soup) where the shape of the beans is beautifully preserved. A treasure of Tanba that confectionery shops in Kyoto and Kobe place their trust in.

Medicinal Herbs of Tanba

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The land of Tanba has been known as a 'village of medicinal herbs' since ancient times. Herbs that care for the body, such as Angelica (Toki) and Peony (Shakuyaku), are grown here and have long been enjoyed in medicinal cooking and herbal teas. In the Wada district of Sannami Town, Tanba City, it is said that medicinal herb cultivation began as far back as 1840. The well-draining soil, rich in gravel, is ideal for medicinal herbs, and the region was once so famous nationwide that it was called the 'Medicinal Herb Kingdom.' Even today, varieties counted among the three major medicinal herbs are cultivated, and approximately 300 species of medicinal herbs can be observed at the municipal Medicinal Herb and Tree Park. Take a relaxing break with an aromatic herbal tea. It is a unique blessing of Tanba, where the wisdom of ancient people lives on.

Tanba Black Soybeans

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When you put a plump, simmered bean in your mouth, the skin is soft and the inside is moist. As you chew, a gentle, elegant sweetness spreads through your palate. The size of each grain is several times larger than ordinary black soybeans, possessing a presence like tiny jewels. 'Tanba Kuro,' grown in Tanba Sasayama, is a variety classified as extra-large among black soybeans. Because it takes about 100 days from flowering to fruiting—longer than ordinary black soybeans—it accumulates plenty of nutrients, becoming large and sweet. It is also a labor-intensive bean, with much of the harvest relying on manual labor. Not only essential for New Year's Osechi cuisine, but even a single simmered bean provides a comforting sweetness. The time and effort invested translate directly into a rich flavor.

Botan Nabe (Wild Boar Hot Pot)

郷土料理

When thinking of a steaming feast in the winter of Tanba-Sasayama, this is undoubtedly it. Thinly sliced wild boar is arranged in a circle on a large platter to resemble the petals of a peony flower—it has been called 'Botan Nabe' (Peony Hot Pot) because of this gorgeous presentation. The stars of the preparation are the wild boar meat and a rich, miso-based broth. A deep miso flavor accented with sansho pepper gently envelops the sweetness of the boar's fat. As the wild boar simmers, it becomes melt-in-your-mouth tender, and its savory umami seeps into the broth. The fat is not heavy; rather, the aftertaste is quite elegant. Scoop up plenty of Chinese cabbage and mushrooms soaked in the miso broth and enjoy them while they are piping hot. On cold days, this single pot warms you to your very core.

Tanba Chestnut

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Large enough to feel heavy in the palm of your hand—those are Tanba chestnuts. Cultivated in Tanba-Sasayama, these chestnuts are known nationwide for their impressive size, beautiful luster, and elegant sweetness. Their history is ancient; as early as the Heian period, the name 'Tanba' was recorded as a source of chestnuts presented to the Imperial Court, and Edo-period literature also praised their size and quality. Because they contain higher levels of glucose and sucrose than ordinary chestnuts, they release a rich sweetness just by steaming or boiling them. When you bite into the fluffy flesh, a deep chestnut aroma fills your mouth. Whether prepared as shibukawani (chestnuts simmered with their skins) or chestnut rice, the sweetness is exceptional. Every autumn, many people visit Tanba-Sasayama in search of these large, premium chestnuts.

Tanba Sasayama Beef

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In Tanba Sasayama, there exists a rare brand of Kuroge Wagyu known only to those in the know. Only cattle raised using Tajima beef—said to be the roots of Wagyu—as their foundation, combined with the climate of Tanba Sasayama characterized by large temperature fluctuations and JA Tanba Sasayama's original feed, can call themselves "Tanba Sasayama Beef." With an annual shipment of only about 270 head, its rarity is part of its allure. Inheriting the fine marbling of Tajima beef, the balance between lean meat and fat is exquisite. The moment it enters your mouth, a melt-in-your-mouth tenderness and the elegant sweetness of the fat spread across your palate. Whether enjoyed meltingly in sukiyaki, fragrantly in steak, or lightly in shabu-shabu—no matter how you savor it, the umami of the marbling gently washes over you.

Tanba Matsutake

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In the autumn of Tanba Sasayama, a fragrant gift arrives. The temperature fluctuations and mist unique to this basin, surrounded by mountains on all sides, have nurtured these exquisite matsutake mushrooms. Tanba matsutake are highly prized because they grow in Japanese red pine forests that prefer lean soil. In the past, people entered the mountains to collect firewood, naturally maintaining an environment where matsutake could easily grow. Today, through continuous efforts such as pine wilt disease control and forest maintenance, the traditional forest composition is preserved for harvesting. It is a precious autumn delicacy passed down through great care and effort. With an elegant, mellow aroma and a firm texture, please enjoy the full bounty of the autumn mountains that Tanba Sasayama takes pride in, whether through dobunmushi, grilled matsutake, or matsutake rice.

Awaji Beef

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When you pierce it with your chopsticks, the fine marbling melts away, and the fat dissolves instantly in your mouth. What remains is the robust umami of the lean meat. Awaji Beef possesses a profound flavor worthy of the highest grade of Wagyu. The name Awaji Beef is granted only to purebred Tajima cattle that meet strict quality standards. Awaji Island is also the largest production area for such Tajima cattle in Japan. Only a few cattle pass through numerous conditions, such as the degree of marbling and carcass weight, to be certified each year. A rare individual, carefully raised on this warm island. Please savor the melting fat and intense umami to your heart's content.

Awaji Island Sea Bream

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When you pierce the flesh with chopsticks, it offers a plump, bouncy elasticity. As a single slice reaches your mouth, a firm and elegant sweetness spreads across your palate. The pride of Awaji Island's sea bream lies in its firm texture, developed by training in seas with swift tidal currents. Awaji Island is surrounded by three straits: Naruto, Akashi, and Kitan. Sea bream that grows up eating plenty of shrimp and crab amidst these intense currents possesses firm flesh and a magnificent balance of fat and umami. Particularly in spring, the sea bream turns a vibrant cherry-blossom pink before spawning; known as 'Sakura-dai' (cherry blossom sea bream), it is considered the most beautiful and exceptional in flavor all year round. Whether enjoyed as Tai-meshi, Tai-shabu, or Tai-somen—please enjoy to your heart's content the island's sea bream, which has been presented to the Imperial Capital since ancient times.

Inagawa Soba

郷土料理

This is highly aromatic handmade soba that can be enjoyed in the mountain villages of Inagawa Town. Featuring specialty 'juwari' soba (100% buckwheat) made with locally produced buckwheat and kneaded at the 'Soba no Yakata' within the Michi-no-Eki Inagawa. All served soba is made from buckwheat flour stone-ground within the facility; they take great pride in preserving local buckwheat grains at low temperatures and milling them daily to serve freshly ground and freshly kneaded noodles. The facility also includes a dojo where you can experience making your own soba, allowing you to enjoy the fun of kneading it with your own hands. Experience the rich flavor unique to freshly ground flour and the firm texture of juwari soba. It has a smooth and pleasant mouthfeel. Please take your time to savor a freshly prepared bowl amidst the air of the nature-rich satoyama landscape.

Inagawa Botan Nabe (Wild Boar Hot Pot)

郷土料理

Botan Nabe is what warms the hearts and bodies in Inagawa Town during the cold season. It is a local winter dish of the mountain village, named 'Botan' (Peony) because the wild boar meat is arranged on the plate to resemble peony flowers. The boar meat is simmered with plenty of vegetables in a miso-based broth. Surrounded by the mountains of Hokusetsu, Inagawa Town is easily accessible from Osaka, making it a hidden gem for satoyama gourmet lovers who visit in search of this hot pot during winter. As it simmers slowly, the fat melts into the broth, integrating with the rich depth of the miso. The meat has very little gamey odor and pairs perfectly with both rice and sake. Please enjoy this blessing of the mountains to warm yourself to the core on a cold day.

Iwatsu Negi (Iwatsu Green Onion)

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In Asago City, there exists a "phantom green onion" that can only be encountered during the winter. Iwatsu Negi is an intermediate variety that takes the best of both white deep-rooted onions and green leafy onions. Its most significant feature is that the entire plant, from the green tips to the white roots, can be eaten. Its roots trace back to the Edo period, when seeds were brought from Kyoto as a winter vegetable for the workers at the Ikuno Silver Mine. It is considered one of the "Three Great Green Onions of Japan," alongside varieties like Shinjita Negi. Growing under conditions of large temperature fluctuations between day and night and being exposed to deep frost and snow, the onion becomes thick-fleshed yet melt-in-your-mouth tender and incredibly sweet. When simmered in a hot pot, it releases juicy sweetness; when grilled, it becomes creamy. Available only from late November to early spring, it is a true winter delicacy.

Asago Venison Dishes

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In the castle town near the ruins of Takeda Castle, you can savor the bounty of the Tajima mountains: venison gibier dishes. Venison steaks and curries are low in fat and light, allowing the rich umami of the lean meat to shine through. With very little gamey odor, it is a dish that is easy for even first-time gibier eaters to enjoy. In Asago City, surrounded by lush forests, there has been an increase in crop damage caused by deer and wild boar in recent years. Consequently, efforts are underway to respect the lives of captured animals by utilizing them as 'gibier.' High in protein and low in fat, venison is also gaining attention from health-conscious individuals. After gazing at the castle floating above a sea of clouds, enjoy a plate of mountain delicacies. It is a luxurious moment where you can taste the entirety of Tajima's nature.

Awaji Island Onion

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When you take a bite of a raw slice, a crisp texture is followed by an explosion of juicy sweetness. They have very little pungency, making them so mild that they are unlikely to make you cry even in a salad. When cooked, they melt into a tender consistency, further enhancing their sweetness—Awaji Island onions are versatile stars whether eaten raw or heated. The warm climate and abundant sunlight of Awaji Island, combined with mineral-rich, well-drained soil, help suppress pungency. They are carefully cultivated over a longer period of about seven months, and after harvest, they are hung in traditional onion sheds to accumulate sweetness. Their sugar content is said to reach approximately 10%. A pride of the island, these onions are sweet and tender. Whether made into soup or roasted whole, you will be amazed by their sweetness.

Awaji Island 3-Year Tiger Pufferfish

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On Awaji Island, the king of winter delicacies is nurtured for an extra year. While farmed tiger pufferfish are usually harvested after two years, the 'Awashi Island 3-Year Tiger Pufferfish' raised in Fukura Bay, Minami-Awaji City, stays in the water for one additional year. This allows them to grow to a magnificent size of 1.2 to 1.8 kg—nearly double the weight of 2-year-old fish—and results in plump, rich milt. Fukura Bay has the lowest water temperature among the local farming sites and is located right next to the Naruto Strait, one of the world's three major tidal currents. Being buffeted by these fast-moving currents causes the meat to become firm and tight. As a result, the texture is substantial, and every bite releases an intense burst of umami and richness. Whether served as translucent sashimi (usu-zukuri), in a piping hot hot pot (tecchiri), or as fragrant deep-fried pieces (karaage)—it is a luxury exclusive to the season starting in November.

Hamo-suki

郷土料理

When you dip thinly sliced hamo into the bubbling pot, it gently unfurls like a blooming flower. With a single bite, the elegant sweetness of the fish melds with the meltingly tender sweetness of the Awaji onions—creating the perfect Hamo-suki, a delicacy unique to summer in Awaji. From early summer to the height of summer, as the hamo gains its richness, the Awaji onions also reach their peak harvest. The hamo, raised on the soft seabed near Numashima, features thin skin and plump flesh. Having been tossed by the currents of the Naruto Strait, the meat is imbued with deep umami and richness. This local hot pot brings these seasonal ingredients together in a sukiyaki-style broth. Plump hamo and sweet onions. It is a luxurious pot where the bounties of the summer island dissolve into one.

Amagasaki Shopping District Gourmet

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As you step into the streets, you are enveloped by the bustle of the old town: the sound of croquettes frying, the aroma of grilling offal, and the energetic voices of shopkeepers. This is Amagasaki's shopping district, where affordable and delicious local flavors line the way. This area, which includes the Amagasaki Chuo Shopping District, Sanwa Honmachi Shopping District, and Sanwa Market, is crowded with approximately 600 shops. From Hakuten, a surimi shop said to have been founded in the Edo period, to long-beloved offal specialists and vegetable grill shops famous for their low prices—everywhere you look, the area is brimming with local life. Enjoying the interaction with shopkeepers while snacking your way through the streets makes this one of the leading shopping district gourmet experiences in Kansai, satisfying both your hunger and your heart.

Amaimo (Amagasaki Traditional Vegetable)

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When steamed and eaten, it offers a dense, rich sweetness. This 'phantom' sweet potato, which had once disappeared, was brought back to life by the hands of local people. This is Amagasaki's traditional vegetable, 'Amaimo.' Born in Amagasaki toward the end of the Edo period, Amaimo was famous for its long shape and intense sweetness, serving as a luxury item transported at high prices to high-end restaurants in Kyoto and Osaka. However, it vanished due to factors such as salt damage from major typhoons during the Showa era. Driven by citizens wishing to 'taste that flavor once more,' it was revived in 2003. Grown as a symbol of a city that overcame pollution, it has now even evolved into products like sweet potato shochu. A single lineage of flavor that was nearly lost, reconnected through the power of the community. Please come and taste the dense, sweet Amaimo.

Nori from Harima Town

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Along the coast of Harima Town, nori is cultivated, benefiting from the bounties of the Seto Inland Sea. The Harima-nada Sea, centered around the Akashi Strait, features fast tidal currents. Combined with the winter seasonal winds, this creates an environment where high-quality, black, and glossy nori can thrive. Because it grows in waters so nutrient-rich that they produce Akashi sea bream and Akashi octopus, this nori is characterized by a high content of amino acids, which serve as the source of its umami. Hyogo Prefecture is known as one of Japan's leading producers of nori, yielding large quantities every year. A strength of Seto Inland Sea nori is its resistance to discoloration, allowing its color, taste, and aroma to last a long time. When used in temaki sushi or wrapped around onigiri, it provides a crispy texture and a wonderful, spreading aroma of the sea.

Harima Town Jakoten

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Jakoten is a simple, heartwarming surimi (fish paste) product made by grinding small fish into a paste and deep-frying it. Because freshly caught small fish are ground with their bones and then fried, you can enjoy the natural umami of the fish, a subtle saltiness, and a richness in calcium. The crispy texture of the coating and the flavor of the fish that spreads as you chew make it perfect whether eaten plain, added to oden, used as a side dish, or enjoyed as a snack with drinks. It is a taste unique to a region intimately connected to the Seto Inland Sea. Lightly grilling it enhances its savory aroma, and it is exceptional when served with grated radish or ginger. With a simple yet never-tiring flavor, it gently accompanies your dining table as an easy way to enjoy the bounty of the sea.

Himeji Oden

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A single drop of soy sauce with grated ginger on a radish soaked in dashi broth. The sharp aroma rises, giving the usual oden a refreshing kick. Himeji Oden is characterized by eating it with ginger soy sauce poured or dipped over it. It is believed that this unique way of eating stems from Himeji originally being a production area for both ginger and soy sauce. Locally, this was a very common way to eat it and long lacked a specific name, but in 2006, a regional revitalization group named it "Himeji Oden," and it has spread along with its promotion. In 2012, it also obtained a regional collective trademark. Today, it is a proud flavor of Himeji, appearing in many shops throughout the city and even in school lunches.

Ekisoba

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Yellow Chinese-style noodles paired with a Japanese-style dashi broth. Although it seems like a strange combination at first glance, one sip brings a sense of relief that makes it impossible to stop eating. It was created by Maneki Foods, which handles ekiben (station bento) at Himeji Station. During the post-war era of scarcity, wheat flour was difficult to obtain, so they conducted numerous trials using konjac powder and buckwheat flour, but the noodles tended to get soggy too easily. Through persistent ingenuity, they eventually arrived at a long-lasting alkaline Chinese-style noodle. In 1949, sales began on the platforms of Himeji Station under the name "Ekisoba." For over 70 years, this bowl has accompanied people departing from the station. When you arrive at Himeji, please be sure to enjoy it right on the platform.

Almond Toast

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Golden toasted bread topped with a luscious, sweet almond paste. With its crunchy texture, fragrant aroma, and subtle sweetness, it marks the beginning of a morning in Himeji. It is said to have been born in 1988 at 'Café de Monsieur,' a coffee shop in the Aboshi district of Himeji. The owner, searching for a new dish in the highly competitive breakfast market, heard about a food called 'Almond Toast' in America and perfected it through repeated trials. The secret to its deliciousness lies not in spreading it on already toasted bread, but in spreading the paste on the bread before baking it. Eventually, coffee shops throughout Himeji began competing with their own unique versions, making it a true local specialty. It is the kind of slice that makes you look forward to tomorrow morning.

Himeji Maedore (Seafood)

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Fish caught that day, served on that same day. The term Himeji 'Maedore' means enjoying fish caught in the Harima-nada Sea spreading before your eyes right here in the local area. Sea bream, shrimp, conger eel, pike conger—the lineup on the plate changes with every season, and all boast exceptional freshness. The Harima-nada Sea is a blessed fishing ground within the Seto Inland Sea, characterized by its calm waters and diverse, intricate environments. Various types of fish are landed throughout the year, richly coloring the dining tables of Himeji. At the 'Himeji Maedore Market' operated directly by the Bose Fishery Cooperative, you can purchase fresh seafood and enjoy it on the spot. A freshly caught luxury unique to a seaside town. Please enjoy the bounty of the Seto Inland Sea exactly as it is.

Mochimugi Men (Glutinous Barley Noodles)

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Mochimugi Men is a unique noodle with a chewy and bouncy texture, exclusive to Fukusaki Town. Fukusaki Town, known as the birthplace of folklorist Kunio Yanagita, has been cultivating glutinous barley, known as 'mochimugi,' since the early Showa era. Although production once ceased after the war, it was revived in 1983 as a local specialty. By using a unique noodle-making method with mochimugi flour milled using traditional techniques, these noodles possess the firmness of udon combined with the aromatic fragrance of soba. An additional charm is that they are resistant to falling apart even when boiled and contain beta-glucan, a type of dietary fiber believed to help lower cholesterol. Please come and enjoy these healthy and distinctive noodles at the Mochimugi Mansion.

Fukusaki, the Town of Kappa

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Fukusaki Town is a "Town of Yokai" (monsters) that gave birth to the folklorist Kunio Yanagita. As the birthplace of Kunio Yanagita, known as the father of Japanese folklore, the town preserves legends of the Kappa. A popular tourist spot is the monument of "Gajiro," a Kappa that peeks out from a pond; it features a mechanism where it dives back into the water at scheduled times to surprise onlookers. The town is actively engaged in community development themed around Yokai, providing entertainment for visitors. You can also find various sweets and goods featuring Kappa motifs, such as dorayaki made with Mochimugi wheat. In this mysterious town where you might encounter Yokai, please enjoy walking through the streets and selecting souvenirs while reflecting on the world of Kunio Yanagita.

Takarazuka Curry

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Takarazuka Curry is a new local gourmet experience to enjoy with the whole community. It originated in 2021 with the 'Takarazuka Curry Grand Prix,' a university competition held at Takarazuka Hankyu. It was a somewhat unique project where university students from the Hanshin area developed their own original retort curries and competed based on sales. From the free-spirited ideas of these students, many unique curries featuring elaborate spices and ingredients were born, and it has since become an annual summer tradition in the region. Dishes packed with the ideas of the younger generation offer extra joy when comparing different flavors. When you visit Takarazuka, please come and experience this ensemble of flavors rooted in the local community.

Edamame from the Nishitani District of Takarazuka

特産品

When you put a single bean, removed from its pod, into your mouth, a robust sweetness and deep richness spread across your palate. These black edamame, grown in the Nishitani district of northern Takarazuka City, are a popular seasonal delicacy that many people eagerly await each autumn. This black edamame is harvested from the young, green fruits before the Tanba Black Soybeans fully ripen and turn black. By growing slowly amidst the temperature fluctuations of the mountainous region, the beans develop into plump, large grains that store deep sweetness and umami. They are available only for a very short period in autumn. Because of this, there are many fans who look forward to the season every year. Pop a freshly boiled bean right out of its pod. It pairs perfectly with beer or as a snack. It is an autumn delight in Takarazuka that will impress any bean lover.

Izushi Soba (Izushi Zara-soba)

郷土料理

Each small white plate holds a single bite of glossy soba noodles. The sight of multiple Izushi-yaki ceramic plates lined up on the table is enough to make your heart dance. As you slurp each plate while varying the condiments—using egg, grated yam, green onions, or grated radish—your chopsticks simply won't stop until the very end. It is said that soba took root in Izushi in 1706 (the third year of the Hoei era) during the Edo period, when a feudal lord transferred from Ueda, Shinshu, brought skilled soba craftsmen with him. Eventually, as they served portions on small plates at food stalls, it evolved into the current 'zara-soba' style. The creed of Izushi Soba remains: freshly ground, freshly kneaded, and freshly boiled. Enjoy multiple servings of fragrant, handmade soba on white porcelain plates. The joy of stacking up the empty plates is an experience unique to this place.

Matsuba Crab (Kinosaki Onsen)

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When you crack open the freshly boiled shell, the white meat falls away delicately. As it enters your mouth, the aroma of the sea and a refined sweetness gently spread across your palate. When dipped in a hot pot, it blooms like a flower; when grilled, its savory fragrance intensifies—this is truly the protagonist of winter in Kinosaki. Matsuba Crab refers to the male snow crab caught in the Sea of Japan. It is said to have earned its name because its spread legs resemble pine needles. The finest catches from ports such as Tsuiyama are marked with colorful tags representing their origin, conveying both their high quality and the port where they were landed. Imagine indulging in sweet crab after a soak in a steaming hot spring inn. Savor a luxurious full course—Kanisuki, grilled crab, and crab sashimi—that is permitted only during the winter season to your heart's content.

Tajima Beef

特産品

When gently lifted with chopsticks, the fine marbling glistens with a melt-in-your-mouth quality. The moment it touches your palate, the fat dissolves instantly, leaving behind only the intense, concentrated umami of the lean meat—the true deliciousness of Tajima Beef lies in this clear, lingering aftertaste. In the land surrounded by the rugged mountains and valleys of Tajima, cattle have been raised without any outside bloodlines. Because of this pure lineage, Tajima cattle have been chosen as the foundation stock (motoshi) for Kobe Beef, Matsusaka Beef, and Omi Beef. It is even said that most Japanese Black Wagyu across the country carry Tajima blood, making it truly the birthplace of Wagyu. Whether in sukiyaki or as a steak, its sweetness makes you realize 'this is different' from the very first bite. This dish is a direct reflection of the time spent nurturing the cattle into flavor.

Akashiyaki (Tamagoyaki)

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Take a bite of the soft, fluffy batter after soaking it in warm dashi broth. After a melting texture, a plump piece of octopus reveals itself from within. A local specialty of Akashi, this dish features octopus baked into a batter rich with eggs. Locally, it has been called 'Tamagoyaki' since ancient times. One theory suggests it originated from combining leftover egg yolks from the production of 'Akashi-tama' (decorative beads), which was once a thriving industry in Akashi, with local octopus. It is even said that Osaka's Takoyaki was inspired by this Akashiyaki. Dip one into the dashi and enjoy it as it gently melts in your mouth. The gentle flavor is so addictive you can eat them one after another.

Akashi Sea Bream

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When picked up with chopsticks, it has a plump, bouncy elasticity. As you take a bite, its elegant sweetness and firm texture reveal exactly how it differs from other types of sea bream. Akashi Sea Bream is red sea bream raised in the Akashi Strait, famous for its rapid tidal currents. Because the fish must continue swimming against the intense currents, the flesh becomes tightly firm, resulting in a refined umami flavor that is not overly oily. Its brand prestige is so high that it is sometimes hailed as the best sea bream in Japan. Those caught particularly in the spring are called 'Sakura-dai' (Cherry Blossom Sea Bream) due to their beautiful pink color reminiscent of cherry blossoms, and are cherished as auspicious symbols. Whether served as sashimi, in rice dishes, or salt-grilled, it is a true delicacy of the sea that Akashi is proud to offer.

Akashi Octopus

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When you bite into a boiled octopus, a firm chewiness is followed by a spreading sweetness that intensifies with every chew. This elasticity is the hallmark of Akashi Octopus. These octopuses grow in the fast-moving currents around the Akashi Strait. The seabed is rich in prey like crabs and shrimp, featuring a complex terrain of rocky and sandy areas. Because they must exert great effort to avoid being swept away by the swift tides, they grow with thick, short legs and muscular, firm flesh. It is said they are so strong they can even 'stand and walk on land.' Octopus fishing has been practiced since the Yayoi period, and by the Edo period, this area was already a well-known producer nationwide. From Akashiyaki to takomeshi and sashimi, it is a true blessing from the sea of Akashi that reveals more flavor the more you savor it.

Akashi Nori (Seaweed)

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When you take a bite, it has a light, crispy texture. The next moment, the melting umami spreads gently along with the aroma of the sea. Akashi Nori is seaweed grown in the nutrient-rich waters of Akashi, where the tidal currents are swift. Because it grows while being buffeted by cold winter winds and tides, it is known for its deep black luster and high content of amino acids, which are the source of its umami. It is a blessing from the same bountiful sea that produces the famous Akashi Sea Bream and Akashi Octopus. In recent years, Hyogo Prefecture has boasted the highest seaweed production in Japan, with Akashi playing a central role. Please enjoy its crisp texture and oceanic aroma wrapped around warm rice.

Takomeshi (Octopus Rice)

郷土料理

When you lift the lid of the pot, the aroma of soy sauce rises along with the steam, carrying the savory scent of plump octopus. Every single grain of rice is infused with dashi, and as you chew, the subtle sweetness of the octopus gently spreads through your mouth—Akashi's Takomeshi is a simple yet powerful dish. Raised amidst the swift currents of the Akashi Strait, Akashi octopus has firm, tight tentacles that offer a satisfying texture and a delicate sweetness upon biting. In this region, it has long been enjoyed as a cooked rice dish during breaks from fishing. With bouncy octopus and rice soaked in savory broth, please enjoy this flavor born by the sea while it is still piping hot.

Tajima Beef (Yabu)

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Yabu City, the home of Tajima beef. In this land surrounded by steep mountains and valleys, the cattle's lineage has been preserved without mixing in outside blood. This purity is precisely why it is considered the origin of Japanese Wagyu. Yabu City is home to the only livestock market in Tajima, where calves gather before heading out to various regions. It is said that most of the Black Wagyu across the country carry Tajima blood, and Kobe Beef, Matsusaka Beef, and Omi Beef were also raised using this Tajima beef as their foundation (motoushi). In 2015, it was registered under the Geographical Indication (GI) protection system. Fine marbling and a rich umami flavor in the lean meat that expands with every bite. This is a truly reliable breed, raised in the land that continues to protect the roots of Wagyu.

Asakura Sansho

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Sprinkling a bit over grilled eel (unagi kabayaki) instantly releases a refreshing aroma, tightening and enhancing the dish's flavor. The charm of Asakura Sansho lies in its juicy, citrus-like fragrance and its clean, gentle spiciness. It is a 'gem of aroma' that even chefs around the world fall in love with. This is a native variety that has been cultivated in the Asakura district of Yoka-cho, Yabu City, for approximately 400 years. These are raw sansho berries close to the original species that have not undergone modern breeding; they are characterized by heavy clusters of fruit on branches without thorns. It is also a prestigious product that was presented to the Shogunate by the Izushi Domain during the Edo period. Large, beautiful green berries packed with aromatic compounds. A proud supporting actor of Tajima that elevates any dish with just a single sprinkle.

Usukuchi Senbei (Light Soy Sauce Rice Crackers)

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These fragrant baked rice crackers are inspired by Tatsuno, the birthplace of light soy sauce (usukuchi shoyu). The savory aroma of the soy sauce paired with a perfect level of saltiness makes them irresistibly tasty. Tatsuno is a premier region for producing light soy sauce, blessed with high-quality wheat from the Harima Plain, salt from Ako, and soft water from the Ibo River. Soy sauce brewing began in this area during the Azuchi-Momoyama period, and by the Edo period, the pale-colored soy sauce born here was encouraged as a 'top-quality domestic product,' leading to great prosperity. This confection captures that traditional flavor in a single cracker. With a crisp bite, the savory aroma of soy sauce spreads throughout your mouth. It is a deeply flavorful snack truly representative of Tatsuno, the home of soy sauce.

Daniel's Canelé

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Crispy on the outside and chewy on the inside. The canelés from Daniel, a popular shop in Ashiya, are high-quality baked goods that sometimes sell out by the morning. Canelés are adorable, fluted pastries with deep roots in the Bordeaux region of France. Since its founding in 1990, Daniel has been a long-beloved establishment in Ashiya. In addition to classics like plain, cacao, and matcha, seasonal flavors also appear, making it an enjoyable experience to discover new tastes every time you visit. Each elegant piece features a subtle hint of rum. Perfectly suited for the stylish streets of Ashiya, these are must-have treats to grab if you find them, and they make wonderful gifts that are sure to please.

Henri Charpentier (Ashiya Main Store)

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Henri Charpentier is known nationwide as a prestigious maker of financiers and madeleines, and its origins lie here at the Ashiya Main Store. Founded in 1969, it all began when the founder, during his restaurant training, was moved by the smiles of people delighted by the flames of flambé and opened a small coffee shop in front of Ashiya Station. The shop's name is inspired by a French chef credited with inventing the dessert 'Crêpe Suzette.' The store's specialty, Crêpe Suzette, is a masterpiece unique to Ashiya, finished right before your eyes. Smooth crepes with the brilliant aroma of orange and liqueur. It is a classic taste of Western confectionery that has been loved for over half a century.

Itami Sake Manju

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A sake-flavored steamed bun unique to Itami, the birthplace of sake. A subtle aroma of sake lees drifts from the fluffy dough. Itami is a town that laid the foundation for sake brewing, where mass-production techniques for clear sake were established during the Edo period. At its peak, vast quantities of sake were transported to Edo, gaining fame under the name 'Itami Shirohari.' This manju, which uses the sake lees—a byproduct of that brewing process—as part of its dough, is a true specialty of this land. It is the perfect companion for a stroll along Sakagura-dori (Sake Brewery Street). As you take a bite, a soft, fermented aroma spreads through your mouth. This local specialty allows you to enjoy the long history and rich culture of the sake town, Itami, through a heartwarming sweet treat, making it a delightful companion for exploring the brewery district.

Inami Tam池 (Pond) Sablé

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This single piece of confectionery captures the essence of the farm ponds that line the countryside like water mirrors. Inami Town is located in a low-rainfall area characteristic of the Seto Inland Sea, and since ancient times, countless ponds have been constructed to secure agricultural water. The unique landscape, where scattered water surfaces reflect the sky, is a treasure unique to this town. It was for this reason that the townspeople thought to preserve the original scenery of their hometown in the form of a sweet. The buttery, fragrant, and crispy dough pairs perfectly with both tea and coffee. It is a baked treat that carries the scent of Inami's peaceful life, making you want to pick it up gently at roadside stations or local shops. Why not add the story of the farm ponds to your travel tales?

Kagoshi no Mochi (Kakogawa)

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"Kagoshi no Mochi" is a historic rice cake tied to the roots of the Kakogawa place name. Its charm lies in its simple, gentle flavor, made solely from rice flour, sugar, and starch syrup. Legend has it that the name "Kagoshi" originates from a time long ago when Emperor Keiko visited this land and saw the terrain reflected on the river surface looking like deer spots (kanoko). The single line running across the top of the mochi is shaped to resemble a deer's back. A local confectionery shop founded in the Taisho era has carefully preserved this famous sweet, which previously won an award at the National Confectionery Expo. With a clean simplicity—unadorned by bean paste or roasted soybean flour—it is a dish that allows you to fully enjoy the inherent chewy sweetness of the mochi.

Kasai Hot Air Balloon Sablé

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Kasai is a city where colorful hot air balloons float in the sky. This buttery sablé is inspired by that very scenery. Kasai City features a plateau-like plain with gentle breezes, making it an ideal location for hot air ballooning. Balloon flights began in 2014, and in 2016, the city enacted the 'Kasai Hot Air Balloon Flying City Ordinance,' which is rare in Japan. During the flying season, balloon teams gather from all over the country, making it truly known as a city of balloons. This sablé captures that symbol in a baked treat. Each piece is crispy, fragrant, and rich with the aroma of butter. It is a unique Kasai confection that gently envelops even the feeling of longing for the sky.

Kato Peach Sweets

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The 'phantom peaches' that appear only during the summer are transformed into luxurious sweets. 'Yashiro Peaches,' grown in the former Shaomachi area of Kato City, are fully ripened peaches whose cultivation began around 1985. Because they are not distributed to markets and are sold only through direct sales—selling out in just about a month—they have been called 'phantom peaches.' Their greatest pride is their high sugar content and a melt-in-your-mouth sweetness. Parfaits, jellies, and cakes made generously with these precious ripe peaches offer a reward-like taste that can only be experienced during the summer months. These are special sweets unique to the summer in Kato, enveloping you in the fresh aroma of peaches. Please enjoy the natural sweetness of the fruit, served chilled during the hot season.

Kasumi Pear Sweets

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We have crafted juicy sweets using Kasumi pears nurtured by the sea breeze of the Sea of Japan. Pear jelly and pear juice are gaining popularity at locations such as the roadside station. Pear cultivation in Kasumi began in 1929 with the planting of Nijuuseki pear saplings. The trees grow on mountain slopes overlooking the Sea of Japan, absorbing the salty sea breeze. Several varieties, including the Hyogo Prefecture original variety 'Nashi Otome,' are cultivated, making them a representative taste of autumn in Tajima. We use this bountiful harvest generously in our jellies and cakes. With a crisp texture and refreshing sweetness, it is an annual autumn delight that you will find yourself eagerly awaiting—a pleasure unique to Kasumi, embraced by the Sea of Japan and the mountains.

Takasago no Matsuoemon Hobu Gashi

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This is a flavorful, famous confection named after the great figure from Takasago, Matsuoemon Kora. The packaging, inspired by the durable 'Matsuoemon Sail,' is also eye-catching. Matsuoemon Kora was an inventor from Takasago who was active during the late Edo period. In 1785, he improved ship sails, which were previously weak, into a durable woven fabric, dramatically enhancing ship performance with what became known as the 'Matsuoemon Sail.' Furthermore, it is said that because he did not keep his manufacturing method a secret and shared it widely, the technology spread to various regions. This treat entrusts the pride of the local region to a sweet. A souvenir from Takasago to be enjoyed while reflecting on the sailing ships that once raced across the sea. It is a confection packed with history and story.

Patissier Es Koyama Sweets

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In the mountains of Sanda, there is a famous confectionery destination visited by thousands of people every day: Patissier Es Koyama, run by the world-recognized patissier Susumu Koyama. Susumu Koyama opened this shop in Sanda in 2003. Despite being the first foreigner to participate in Paris's chocolate festival, he won the highest award and went on to win the top prize for eight consecutive years. He is a truly world-class talent, having been selected as one of the 'World's Top of the Top 100 Chocolatiers.' In addition to his chocolates, his roll cakes and baked goods are also exquisite. Enjoy world-standard sweets in a workshop surrounded by greenery. It is a must-visit landmark when you visit Sanda.

Miki no Dorayaki "Miki Ichiban"

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"Miki Ichiban" is the representative dorayaki of Miki, a town famous for metalworking. With its well-balanced fluffy dough and sweet bean paste, it is a beloved local souvenir. Miki is a town with a history of "Miki Metalwork" spanning approximately 400 years. It is said that after Hashiba Hideyoshi's siege of Miki Castle, carpenters and blacksmiths who gathered to rebuild the town laid the foundation for the local cutlery industry. In this town of craftsmanship, Issindo, a confectionery shop with over 70 years of history, carefully bakes each of these dorayaki. Moist, soft dough filled with plenty of bean paste. It is a warm taste of Miki, also available at the roadside station.

Ichikawa Golf Ball Monaka

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A playful monaka that is sure to bring a smile to any golf enthusiast receiving it as a gift. Ichikawa Town is known as the 'birthplace of domestically produced golf clubs,' where Japanese golf iron heads were first created in the early Showa era by applying traditional sword-smithing forging techniques. As a town of craftsmanship, the art of making golf equipment continues to live on today. This monaka expresses that local pride through its round shape, modeled after a golf ball. Inside the crispy, fragrant wafer, you will find a generous amount of soft, freshly cooked bean paste. This is a unique Japanese confectionery truly characteristic of Ichikawa Town that is guaranteed to be a conversation starter. It will surely bring a smile to your face during a relaxing break after a round of golf.

Shisou Momiji Manju

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These soft and gentle manju were born from the famous autumn foliage spots that color the mountains in autumn. Mount Mogiyama Park in Shisou City is a renowned spot selected as one of the '100 Best Autumn Foliage Sites in Japan,' where the entire mountain is dyed in a fiery red during the fall. This Momiji Manju was created in honor of that beautiful scenery woven by approximately 3,000 maple trees. Smoothly cooked smooth red bean paste (koshian) is gently wrapped in dough shaped like a maple leaf. Each one is handmade by a local Japanese confectionery shop. This simple, exquisite confection reflects the autumn of Shisou and becomes a popular souvenir during the Autumn Foliage Festival. It is a treat you will want to enjoy with tea while imagining the autumn colors of the mountain village.

Awaji Orange Stick

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Awaji Orange Stick is an elegant confection featuring Awaji Island's specialty citrus enveloped in Belgian chocolate. It uses 'Naruto Orange,' which was discovered on Awaji Island approximately 300 years ago. Due to its low harvest volume, it is a rare citrus often referred to as a 'phantom mandarin.' The peels are candied using a unique method and then carefully coated in chocolate by skilled artisans. Produced by the confectionery shop Nagate Choeido, this highly acclaimed sweet has even received the Honorary President's Award at the National Confectionery Expo. After the sweetness of the chocolate, the subtle, bitter aroma of citrus gently rises. It is loved as a slightly luxurious and sophisticated souvenir from Awaji Island, perfect for adults.

Ono Soroban Senbei (Abacus Rice Crackers)

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These are uniquely shaped baked rice crackers modeled after abacus beads. They are a playful souvenir exclusive to Ono, the town of the abacus. Ono is the production center of 'Banshu Soroban,' the top-ranked abacus in the country. Legend has it that the technique for making abacuses was brought back by people who fled to Otsu during Toyotomi Hideyoshi's siege of Miki Castle. At its peak, the town produced millions of units annually, and the craft was designated as a National Traditional Craft. These crackers allow you to enjoy that local industry through their shape. With a light, crispy texture and a simple sweetness, this is a unique piece that Ono is proud of—fun to look at and delicious to eat.

Enshin Monaka

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A monaka rich in history, bearing the name of a warrior who survived the turmoil of the Nanboku-cho period. Kamigori Town is known as a place associated with Akamatsu Enshin, a military commander who raised his troops to overthrow the Kamakura Shogunate and supported the Kenmu Restoration. His name continues to be passed down as a great pride of the town, leading to the creation of many local specialties named after him. This monaka is one of them. It is a simple yet deeply flavorful treat, featuring bean paste made by slowly simmering locally grown adzuki beans, encased in a crisp and fragrant wafer. The flavor, created by the harmony of the fragrant wafer and the gentle sweetness of the bean paste, evokes a sense of nostalgia and peace. It is a signature confection of Kamigori, perfect to enjoy while reflecting on history.

Hamasaka Nijuuseki Pear Sweets

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Nijuuseki pears, nurtured by the nature of Tajima, transformed into chilled sweets. You can enjoy the authentic sweetness of the pear through gelato and parfaits from Hamasaka, Shinonsen Town. The Nijuuseki pear is a green pear discovered during the Meiji era. Seedlings were brought from Tottori in 1929 and have since taken deep root in the land of Tajima. Today, Tajima-grown pears account for much of Hyogo Prefecture's pear production, with Hamasaka playing a key role. This exquisite collection features plenty of these pears—known for their crunchy texture and refreshing sweetness—used in jellies and Western-style confectionery. A single spoonful spreads the pure aroma of pear. As a hidden gem of Tajima souvenirs, it is a highly recommended delicacy that we hope you will taste when visiting Shinonsen Town.

Kamikawa Yuzu Sweets

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These Japanese sweets capture the essence of highly aromatic yuzu grown in a village famous for its pristine waters. Located almost in the center of Hyogo Prefecture, Kamikawa Town is a mountain town blessed with the clear Ochi River and abundant spring water. The yuzu grown in this pure water and air boasts a refreshing aroma and elegant acidity, and has been carefully cultivated as a local specialty. The Japanese sweets, such as Daifuku and Yokan, which use this yuzu generously, release a refreshing fragrance that drifts through the nose with every bite. This is a renowned mountain village confection that makes you want to slowly savor the flavor of yuzu polished by famous spring waters. With a sharp acidity balanced within the sweetness, it offers an elegant taste that makes it impossible to stop at just one.

Gaufre (Kobe Fugetsudo)

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Gaufre is a representative Western-style confection of Kobe, featuring thin, crispy wafer layers filled with cream. Produced by Kobe Fugetsudo, founded in 1897. In the late Taisho era, inspired by French sweets brought back by customers returning from Europe, the company underwent repeated trials, leading to the birth of Gaufre in 1927 (the 30th year of the company's founding). The vanilla, strawberry, and chocolate creams are the standard flavors, and it has long been cherished as the face of Kobe souvenirs. With a light texture that melts delicately in the mouth and an elegant sweetness, it is the perfect item for gifts to loved ones, including the excitement felt the moment you open the round tin.

Kobe Pudding

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Kobe Pudding is a staple souvenir created in pursuit of the essence of Kobe. In 1993, Toraku Co., Ltd. released this product after three years of trial and error, driven by the mission to create 'a souvenir worthy of Kobe.' Its unique character comes from the subtly refreshing aftertaste created by adding citrus liqueur to eggs and fresh cream. This specific aroma is what defines Kobe Pudding and sets it apart from other puddings, attracting many fans since its launch. With its smooth texture and elegant sweetness, it is a high-performance product that has won the Monde Selection Grand Gold Award for 12 consecutive years. When you visit Kobe, please be sure to pick up this refreshing pudding.

Morozoff Pudding

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Morozoff's custard pudding has long been a flagship product beloved by the people of Kansai. It began in 1962, when it was first baked as an original menu item at the Morozoff coffee shop in Ginza, Tokyo. As takeout sales eventually began, it became popular among female students in Kobe under the nickname 'Deka-Purin' (Big Pudding), sparking its popularity as a gift. Since 1973, the glass containers have changed to a design that allows for even baking, and they are still well known for many people continuing to reuse these containers today. With its rich and smooth custard, it is a comforting flavor that makes you want to eat it again and again. It is a pudding filled with memories, so much so that you find yourself wanting to save even the empty glass jars.

Juchheim Baumkuchen

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The very first Baumkuchen in Japan was baked here in Kobe. It was created by the German pastry chef Karl Juchheim. The Baumkuchen he baked after arriving in Japan in 1909 is considered the first in the country. The traditional method of carefully baking the cake by layering the batter layer by layer has been carefully preserved by artisans for over 100 years since the company's founding. The cross-section, with its layers resembling tree rings, is beautiful, and the moist cake spreads a rich buttery flavor. This is an authentic German confectionery filled with long history and craftsmanship. Please try the taste that this Kobe institution continues to protect.

Freundlieb's Mimi

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Mimi is an adorable heart-shaped pie confection produced by Kobe's Freundlieb. 'Mimi' refers to the edges of the pie. Freundlieb is a long-established German bakery founded in 1924, also famous for its retro shop renovated from a church. This simple yet timeless treat, featuring crispy baked pastry coated in sugar, has been loved for many years. With a light texture and moderate sweetness, it is a perfect companion for tea or coffee that you won't be able to stop eating. Please enjoy this cute and delicious confection nurtured by a historic Kobe bakery.

Kannomiya Denmark Cheesecake

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Kannomiya's Denmark Cheesecake is a new sensation in cheesecakes, designed to be eaten warm. Since its founding in 1975, the star of this beloved cake has remained the fresh Danish cheese made using Denmark's oldest recipes. In fact, this specific style does not even exist in Denmark; it is a one-of-a-kind creation by Kannomiya. We recommend heating it in a toaster oven. When warmed, a rich aroma rises, and the gooey, stretching cheese blends perfectly with the fluffy sponge cake. At our Motomachi shop, you can enjoy it straight from the heat. Please come and experience this addictive Kobe specialty.

Kobe Franz Tsubo Pudding

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Kobe Franz's Tsubo Pudding (Jar Pudding) is a sweet loved for its adorable appearance. Inside the small jar are three layers: pudding, custard, and fresh cream. Each time you scoop with a spoon, the different textures and flavors blend together bit by bit. The loveliness of the rounded jar makes it something you can't help but want to photograph—a dish full of the playful spirit characteristic of Kobe sweets. Smooth pudding is layered with rich fresh cream and bittersweet caramel. As a souvenir, it is sure to delight others with both its looks and taste. When visiting Kobe, please come and experience the excitement held within this tiny jar.

Henri Charpentier Financier

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Henri Charpentier's financier is the best-selling baked good in the world. In 1969, Henri Charpentier was born as a coffee shop serving Crepes Suzette in Ashiya, Hyogo Prefecture. The financier released in 1975 was recognized with a Guinness World Record for annual sales volume in 2015, and has continued to break records as the world's number one multiple times since then. This taste born in Ashiya is loved all over the world. Please enjoy the elegant flavor, featuring the rich aroma of butter spreading from the golden-brown dough and the savory scent of almonds, with a texture that is crispy on the outside and moist on the inside.

Carbonated Senbei (Arima Onsen)

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Carbonated Senbei is a representative confection of Arima Onsen, one of Japan's three most historic hot spring towns. Its light, crispy texture and subtle, gentle sweetness leave a lasting impression. way back, the carbonated springs of Arima were feared as 'poisonous water,' but an investigation in 1875 revealed them to be high-quality natural water. Around 1907, the founder of Mitsumori Honpo, following advice from physicians, devised a method to bake these crackers thinly using this carbonated water. Originally, it was a soft-textured confection used for the diets of infants and those recovering from illness. Enjoying one while strolling through the hot spring town is truly exceptional. Please also try the freshly baked 'Nama Carbonated Senbei' (freshly made version).

Setouchi Lemon Cake

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This is a refreshing cake where the aroma of lemons, bathed in the abundant sunlight of Setouchi, gently spreads through the air. Our innovative approach, focusing on 'aroma' rather than acidity, has captivated many people. It was born in a pâtisserie on Ikuchijima, Setouchi. Faced with management difficulties due to the depopulation of the island, we found a way forward by utilizing the local specialty: lemons. This product gained a reputation for overturning the conventional concept of lemon cake and eventually grew into a representative confectionery of Setouchi, producing nearly one million units annually. As soon as it touches your palate, the fresh aroma of lemon rises. As a gift, it is a confection that delivers the refreshing breeze of Setouchi directly to the recipient.

Tsumagari Baked Goods

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Tsumagari is a famous shop that draws queues in the residential area of Koyoen, Nishinomiya. Their baked goods, rich with the aroma of butter, enjoy immense popularity as souvenirs. Founded in 1987, owner-pastry chef Takashi Tsumagari—who has been recognized as a 'Modern Master Craftsman'—opened this shop because he fell in love with the lush greenery and beautiful views of Koyoen. Driven by the desire to create sweets that become part of one's memories of Koyoen, he incorporates the name of the area into his products. His dedication to processing ingredients in-house results in a deep, complex flavor. These meticulously crafted baked goods offer a moment of happiness in every bite. As a masterpiece of Kansai confectionery that is guaranteed to please anyone receiving it, it is a destination worth traveling for.

Banshu Orime Sablé

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This single piece of confectionery weaves the history of over 230 years of textile weaving into a colorful treat. Nishiwaki City is the home of 'Banshu Orime,' which began when weaving techniques were brought from Nishijin, Kyoto, during the Kansei era. Known as one of Japan's leading production areas for yarn-dyed fabrics, it continues to produce many of the country's colorful textiles by carefully weaving pre-dyed threads. This sablé, featuring a motif of those vibrant plaid patterns, is characterized by its fun and colorful packaging. With its crispy dough and a light aroma of butter, this souvenir sweet allows you to feel the spirit of craftsmanship nurtured in Nishiwaki, the city of textiles. It is a piece Nishiwaki is proud of—a joy to both look at and eat.

Shiomanjū (Salted Steamed Bun)

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A white, raku-gan style crust filled with bean paste seasoned with the salt of Ako. The sweetness and subtle saltiness resonate exquisitely in this famous confection of Banshu Ako. Ako has long been a producer of high-quality salt, and it is said that successive feudal lords, who enjoyed the tea ceremony, used steamed buns seasoned with salt as confectionery offerings to the Shogunate and Imperial families. According to the records of the original Harimaya, in 1nyen (1853), the head of the family, moved by the sunset sinking into the sea of Ako, created this confection using pure white salt, sugar, and kanbai-ko. It offers a deep flavor unique to a famous salt-producing region that is not merely sweet. With a lingering deliciousness that makes you reach for more, it is an elegant item that Ako is proud of.

Ako Salt Sweets

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These are a diverse range of sweets that make use of salt, produced in Ako, the home of Japan's heritage 'Japan's Premier Salt.' You can enjoy flavors unique to this region, where the salt sharply enhances the sweetness. In Ako, the tradition of salt-flavored manju, originally created by Ganso Harimaya in 1853 (Kaei 6), continues to live on today. Following this lineage, various salt sweets incorporating Western techniques have been born one after another, such as salt caramel, salt chocolate, salt madeleines, and Mont Blanc parfaits with a hint of salt. A pinch of salt within the sweetness. That contrast creates an unforgettable aftertaste, making it a flavor that Ako is truly proud of.

Kawanishi Fig Sweets

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These sweets feature a luxurious use of Kawanishi City's specialty figs. The melting sweetness of the ripe fruit graces our tarts and pound cakes. Kawanishi is a well-known fig-producing region even within the Kansai area. There are shops dedicated to creating Western-style confectionery that utilizes these local ingredients, and among them, the fig pound cake—made with plenty of ripe fruit—is a particularly popular item. The skill of our chef, who is committed to natural ingredients, shines through, leading these products to be selected as hometown tax (Furusato Nozei) return gifts. With the unique texture of the tiny seeds and a rich sweetness reminiscent of jam, it is a flavor that seems to capture the bountiful harvest of autumn. This is Kawanishi's very own, special dessert.

Taka Maki-zushi (Matsuri Sushi)

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This is the festival sushi of Taka Town, featuring brightly colored ingredients rolled together. It is a traditional taste of the region, indispensable for festive occasions and celebrations. Taka Town is a nature-rich village known as the birthplace of 'Yamada Nishiki,' the king of sake rice. In this land, a culture of making and sharing maki-zushi on special occasions has taken root. In particular, the 'Amabune Maki-zushi,' prepared by local women using regional ingredients, has gained great popularity and has become a famous specialty that sells in large quantities during the Setsubun season. The cross-section revealed when sliced is as colorful as jewels. With just one bite, you can feel the celebratory spirit of the region; it is a single roll filled with the warm hospitality rooted in Taka Town.

Taishi Monaka

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Born in Taishi Town, a place closely associated with Prince Shotoku, this monaka features the fragrant aroma of yuzu bean paste with a pleasant level of sweetness. It has been selected as a Hyogo Prefecture certified food and is popular as a gift. The name 'Taishi' originates from Prince Shotoku. It is said that in the 14th year of Empress Suiko (606 AD), the Prince named the Harima region he was granted for his merit in lecturing on Buddhist scriptures 'Ikaruga-no-so' and established Ikaruga Temple at its center. This monaka is carefully crafted one by one by a local confectionery shop in this land where over 1,400 years of historical romance lives on. With its crisp wafer and bean paste with a refreshing yuzu aroma, it is a prestigious confection of Taishi Town that you can enjoy while reflecting on ancient history.

Tanba Chestnut Kintone

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This chestnut kintone uses plenty of Tanba chestnuts, gently squeezed using a cloth. By adding no unnecessary ingredients, you can fully savor the inherent sweetness of the chestnuts themselves. It is crafted by a long-established shop in Tanba Sasayama, founded in 1893. For over 130 years, they have continued to create confections using Tanba chestnuts. Their signature product is Kurimochi—chestnut paste wrapped in freshly pounded mochi without the use of additives—which draws many visitors from afar every autumn. The fluffy chestnut flavor melts delicately in your mouth. It is a taste that feels as if the rich autumn flavors of the misty village of Tanba Sasayama have been captured whole. An elegant, soothing sweetness unique to a long-standing establishment.

Tanba Dainagon Azuki Yokan

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A glossy and elegant yokan made using premium Tanba Dainagon azuki beans. The large beans, which do not break apart during cooking, create both a beautiful appearance and a deep flavor. Tanba Dainagon azuki is a prestigious variety of bean; historical records show that in 1705, the lord of the Kameyama Domain presented them to the Shogunate and the Kyoto Imperial Palace. It is said that the name 'Dainagon' (a high-ranking court title) was given because the beans 'do not split even when boiled,' likening them to a court noble who escaped ritual suicide (seppuku). As a rare, large-grained bean produced in only small quantities nationwide, it is crafted into a yokan perfectly suited for tea ceremonies. With a smooth melt-in-the-mouth texture and the dignified flavor of azuki beans, this is a prestigious Japanese masterpiece from Tanba that invites you to savor its profound taste, perfect as an accompaniment to tea.

Tanba Black Soybean Sweets

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The black soybeans of Tanba Sasayama are often referred to as the 'world's largest soybeans.' Tanba Black Soybean Sweets feature Amanatto and kinako (roasted soybean flour) treats that fully utilize their rich flavor. The name of the Tanba black soybean is ancient; a cookbook from 1730 even notes that 'black soybeans are a specialty of Sasayama in Tanzu.' These large-grained black soybeans, nurtured by the climate of the misty basin, were officially recognized as a Japanese Agricultural Heritage site in 2021. The Amanatto, cooked to a plump perfection, and the fragrant black soybean okaki are exquisite items that allow you to taste the true quality of the beans. With the glossy and plump flavor of the black soybeans, these nutritious Japanese sweets are packed with the rich nature of Tanba Sasayama, making them so delicious you'll want to eat them endlessly.

Tanba Chestnut Sweets

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These sweets feature a generous use of large Tanba chestnuts nurtured by thick fog. A single bite of freshly piped Mont Blanc or chestnut tart will make you feel the arrival of autumn. The history of Tanba chestnuts is ancient, recorded as an imperial tribute in the 'Engishiki' of 927 AD. The heavy fog and significant temperature fluctuations unique to this basin produce some of the largest chestnuts in Japan. Every autumn, a chestnut fair is held in Tanba Sasayama, drawing crowds eager for freshly made Mont Blanc. With a rich, dense, and creamy chestnut sweetness, these treats offer an exceptionally luxurious moment where you can fully savor the bountiful blessings of Tanba, available only during this season of the year.

Awajishima Baum

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Awajishima Baum is a moist and fluffy Baumkuchen made with an uncompromising commitment to ingredients from Awaji Island. We use fresh eggs and milk from chickens raised on Awaji Island, along with wheat flour from Hyogo Prefecture. Each cake is carefully baked by hand by artisans every single day. With an incredibly rich variety of types—ranging from plain to chocolate-coated and many other flavors—it has long been a beloved choice for souvenirs and gifts. When you take a bite, it melts delicately in your mouth, as the gentle richness of egg and milk spreads softly. It is Awaji Island's pride, allowing you to savor the bounties of the island's rich nature, making it a gift that brings joy.

Awajishima Milk Soft Serve Ice Cream

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The highlight of a drive through Awaji Island is the soft serve ice cream made with rich, creamy milk. With just one bite, the deep flavor and sweetness of the milk spread softly throughout your mouth. Awaji Island is an area where dairy farming thrives, often referred to as the 'Island of Flowers, Milk, and Oranges.' The warm climate and lush pastures produce delicious milk. At farm-direct shops and roadside stations on the island, you can enjoy soft serve made with plenty of this fresh milk, making it a huge hit with tourists. Enjoying a cold, rich treat while feeling the sea breeze—this is the easiest way to savor the bounties of Awaji Island's rich nature, providing a refreshing culinary delight for your travels during the hot season.

Inagawa Shiitake Sweets

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Shiitake mushrooms in a sweet? The creative confectionery of Inagawa Town allows you to enjoy that very surprise. You can experience the flavor of shiitake grown in the mountains of Hokusetsu in an unexpected form. Inagawa Town is a mountain village in Hokusetsu, stretching across the border of Osaka and Hyogo. Shiitake mushrooms grown amidst this rich nature are one of the town's specialties. At places like Michi-no-Eki Inagawa, unique sweets made from these mushrooms are on display, gently piquing the curiosity of visitors. These are inventive products unique to the town, making full use of local ingredients. Within the sweetness lies the savory umami and aroma characteristic of shiitake. It is an interesting souvenir from Inagawa that serves as a great conversation starter and makes you want to tell someone about it.

Takeda Castle Senbei

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The ruins of Takeda Castle are famous as the 'Castle in the Sky,' appearing to float above a sea of clouds. This fragrant baked rice cracker is inspired by that mystical sight. Standing atop a mountain in Asago City, Takeda Castle is a stone castle built entirely of massive stone walls. On autumn and winter mornings, when mist settles at the foot of the mountain, the castle appears to be floating above the clouds, earning it the name 'Castle in the Sky' and captivating many visitors. This senbei is the perfect souvenir to commemorate a visit to such a breathtaking location. With a light, crispy texture and a subtle sweetness that spreads upon tasting, this is a quintessential Asago souvenir that allows you to take home the memories of exploring the mysterious mountain castle floating in the sea of clouds.

Onion Sweets

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Turning the famously sweet Awaji Island onions into unexpected sweets. Surprising combinations like onion cake and cookies have become new specialties of the island. Awaji Island onions are grown in a warm climate with mineral-rich soil, making them characterized by high sugar content. Focusing on this natural sweetness, local pastry shops and roadside stations have successively developed cakes containing onion confit and various baked goods. The excitement has grown to the point where hundreds of types of onion-based products are now available. With the surprise of 'Onions in sweets?' and an unexpectedly gentle sweetness, these unique and fun Awaji Island souvenirs are a joy to receive and make for great conversation starters.

Amagasaki Castle Monaka

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In 2019, after approximately 400 years, Amagasaki Castle was reconstructed. Amagasaki Castle Monaka is a Japanese sweet reminiscent of a castle town, shaped like the castle itself. Amagasaki Castle was built in the early Edo period but was demolished due to the Meiji-era Castle Abolition Ordinance. However, thanks to the passion of the citizens and donations from local companies, the main keep was brought back to life in the final year of the Heisei era. To celebrate this historic milestone, a local confectionery shop created this monaka inspired by the castle. It is a treat featuring a crispy shell filled with plenty of sweet bean paste. Each piece, enjoyed while gazing at the revived castle, is filled with the pride of the town. Please pick one up as a souvenir of your historical stroll through Amagasaki.

Harima Nori Senbei (Seaweed Rice Crackers)

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A single cracker that captures the essence of a seaside town, with the scent of the ocean rising gently. Harima-nada, the sea facing Harima Town, is known as a producer of high-quality seaweed nurtured by the swift currents of the Akashi Strait. In recent years, seaweed from Hyogo Prefecture has boasted top-class production volume and value nationwide, bringing its rich flavor to dining tables across the country. These crackers, kneaded generously with aromatic seaweed from Harima-nada, release a savory oceanic umami with every bite. This simple masterpiece allows you to taste the entire Seto Inland Sea along with its light, crunchy texture. Enjoying one with your tea will evoke memories of the sea breeze.

Tamatsubaki

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Tamatsubaki is an elegant Japanese sweet representing Himeji. With its pale pink gyuhi enveloping yellow yolk bean paste, it is a truly adorable confection designed to resemble a camellia flower, just as its name suggests. Its origins date back to 1832 (Tenpo 3). When Kiyohime married into the Sakai family, the lords of the Himeji Domain, it was one of the sweets brought back from Edo by the official confectioner, Iseya Honten, after completing their training. It is said that Kawai Sonno, the clan's chief elder, took a great liking to it and gave it the name 'Tamatsubaki.' With the gentle flavor of soft gyuhi and mellow yolk bean paste, this quintessential Himeji treat has been loved for nearly two hundred years alongside Himeji Castle, allowing one to deeply feel the prestige and history of the castle town.

Shosha Sennen-sugi (Shosha Thousand-Year Cedar)

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The cross-section, with its many overlapping annual rings, looks just like a single cedar tree. This Baumkuchen, 'Shosha Sennen-sugi,' is inspired by Mount Shosha in Himeji. Its name originates from the massive cedar tree standing within the grounds of Enkyoji, an ancient temple in Western Japan, which is said to be a thousand years old. Kineya has baked this treat using that majestic figure as a motif. The batter, made with plenty of eggs from Himeji, is fluffy and soft, finished with a crispy, fragrant outer coating. The packaging, which was supervised by the head priest of Enkyoji, is also a highlight. This fusion confection is a masterpiece to be savored slowly while reflecting on a millennium of history. It is the perfect souvenir for sightseeing in Himeji.

Himeji Castle Kawara Senbei (Tile Crackers)

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These fragrant baked crackers are shaped like the elegant roof tiles of the World Heritage site, Himeji Castle. Each piece features a hand-pressed castle brand that captures the heart of any souvenir seeker. Kawara Senbei is a traditional Japanese confection made to resemble roof tiles. Using simple ingredients—sugar, flour, and eggs—the dough is baked into a curved tile shape. The Himeji Castle version is particularly charming, with an appearance inspired by the beauty of the castle's white walls, offering a light, crispy texture and a subtle sweetness. Because they are lightweight and not bulky, they are perfect as gifts for those traveling long distances. As a memento of your tour of the beautiful castle known as 'Shirasagi-jo' (White Heron Castle), this auspicious treat is a wonderful addition to any souvenir collection.

Mochimugi Dorayaki

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This is a famous dorayaki from Fukasaki Town, the birthplace of folklorist Kunio Yanagita. The dough is kneaded with mochimugi, making for a delightful snack with a slightly popping texture. It is produced by the town's 'Mochimugi no Yakata.' To make use of the Fukasaki specialty mochimugi, which saw its cultivation revived in 1986, a women's group from the local mochimugi production cooperative collaborated with a manufacturer to develop it. The skin also features an adorable Kappa brand mark, inspired by the town's yokai legends. With a gentle harmony of chewy skin and moist bean paste, this is a creative Japanese confection born from local ingredients and the hands of the townspeople, providing a heartwarming experience with every bite.

Takarazuka Hotel Sweets

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These are elegant sweets worthy of the glamour of the Takarazuka Revue. Confections featuring the violet, the symbol of the theater, are beloved as a staple Takarazuka souvenir. In connection with the Takarazuka Revue's theme song, 'When the Violets Bloom,' the violet has been regarded as a special flower in this land. Butter cookies adorned with edible violets are popular as gifts due to their lovely appearance. The charm lies in their refined quality, as if the world of the opera has been directly captured in the sweets. An experience of dreamlike elegance that unfolds with every bite. A heart-fluttering, glamorous moment to immerse yourself in the afterglow of the Takarazuka Revue.

Japanese Sweets from Kinosaki Onsen Minatoya

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Kinosaki Onsen boasts a history of over 1,300 years. After a soak in the hot springs, nothing is more desirable than the Japanese sweets from Minatoya. Minatoya began as an inn during the Edo period and has been loved by many visitors to Kinosaki since the Meiji era as a shop for confectionery and souvenirs. Their specialty lies in using carefully selected ingredients, such as Dainagon adzuki beans from Tanba and Sanuki Wasanbon sugar. Their signature sweet, 'Dokko-no-yu,' is a simple baked confection with coarse red bean paste, inspired by the pure spring water that flows from the hills behind a Zen temple near the hot spring town. Take a break between your visits to the various public bathhouses. The gentle sweetness of these carefully selected ingredients gently permeates a body relaxed by the hot springs, offering an elegant sweetness unique to Kinosaki.

Kinosaki Onsen Pudding

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Kinosaki Onsen is famous for its tradition of visiting various public hot springs. After a soak, there is nothing more irresistible than a chilled, rich local pudding to soothe your warmed body. The Tajima region, where Kinosaki is located, is a dairy farming village blessed with clear water and fresh air. Locally, many puddings and sweets are created using plenty of fresh Tajima milk and eggs, becoming a highlight of food strolling through the hot spring town. Each specialty shop adds its own charm through various techniques to achieve a silky-smooth texture or elegant sweetness. Tasting one while strolling through the hot spring streets in a yukata is truly exceptional. Packed with the natural blessings of Tajima, this is a luxurious Kinosaki post-bath sweet that satisfies both heart and body.

Akaishi-yaki (Meishokudo)

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Akaishi-yaki is a Japanese-style busse born in the port town of Akashi. It is a melt-in-your-mouth baked confection featuring fluffy sponge cake sandwiched with matcha butter cream. Produced by Meishokudo, which has maintained its shop on Akashi Ginza Street since the Meiji era. The name 'Akaishi' (Red Stone) comes from an ancient name believed to be the root of the name Akashi, said to be inspired by the red stones submerged in the sea of Fujie. This confection, bearing such a historic name, has long been a staple souvenir loved by locals. This is a unique item characteristic of this land overlooking the Akashi Kaikyo Strait. With its gentle sweetness and the bittersweet flavor of matcha, it is a soft, melt-in-your-mouth Japanese-style busse that provides a moment of relaxation for the soul.

Yabu Asakura Sansho Confectionery

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This is a rare Japanese sweet where the sharp, refreshing aroma of sansho harmonizes unexpectedly well with sweet bean paste. It is a unique specialty that makes full use of Yabu's famous Asakura sansho. Asakura sansho originated in Asakura, Yoka-cho, Yabu City. With a history spanning over 400 years, it is a prestigious local product that was once presented as a tribute to Tokugawa Ieyasu. It is characterized by having fewer thorns, more fruit, and a high fragrance, and is now considered the progenitor of sansho nationwide. This confectionery incorporates that elegant aroma. After the sweetness, a refreshing scent of sansho gently lingers. It is a unique, Yabu-style sweet that allows you to enjoy a slightly sophisticated, adult flavor.

Ryuriki (Honda Shoten)

日本酒

This is a masterful brew that brings out the unique character of the rice, boasting the pride of the Yamada Nishiki region. Honda Shoten, the brewery behind Ryuriki, was founded in Himeji in 1921. Operating under the motto 'Sake is the sake of rice,' they have been sincerely dedicated to crafting Daiginjo for a long time. They carefully select only the highest quality Yamada Nishiki from Hyogo Prefecture's Special A district as their raw material. Their representative work, 'Kome no Sasayaki' (Whisper of Rice), released in 1979, has continued to be loved by many for over 40 years. Their meticulous attention to rice—even discerning differences in the soil—creates a deep and rich flavor. It is a bottle where you can clearly perceive the umami of the rice, making it perfect to enjoy slowly alongside food. Please experience this luxurious and proud local sake of the Harima region, which can only be crafted here in the birthplace of Yamada Nishiki.

Ashiya Select Wine

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These are specially selected wines chosen by Ashiya, a city with a sophisticated food culture. Against the backdrop of the Western-style food culture nurtured by Hanshin Modernism, many discerning wine specialty stores are gathered in Ashiya. The lineup includes famous shops true to Ashiya's culinary passion, such as the long-established 'Wine House Century' which always stocks over 2,000 varieties, 'Rive Gauche' which specializes in natural wines, and the wine stand 'R' which features carefully selected brands from around the world. Enjoy the pleasure of choosing the perfect bottle for your table while consulting with professional advisors. Please enjoy these Ashiya-selected wines as a companion to your special moments, subtly accompanying a high-quality lifestyle.

Shirayuki (Konishi Sake Brewery)

日本酒

This is one of the oldest surviving brands, born in Itami, the birthplace of sake. Konishi Sake Brewery, the producer of Shirayuki, was founded in Itami in the 19th year of Tenbun (1550). It is said that the name 'Shirayuki' (White Snow) was given by the second generation brewer, who was moved by the noble snowy scenery of Mount Fuji while transporting sake barrels to Edo. As a prestigious brewery that has supported Japanese sake culture for centuries in the land of Itami, where the foundation of clear sake brewing was established. With a flavor once praised as 'The mountain is Fuji, the sake is Shirayuki,' its taste is truly the history of Itami itself. The mellow, easy-to-drink flavor pairs perfectly with Japanese cuisine. This is a sake that has been passed down through more than 400 years. Please take your time to enjoy a cup while reflecting on the very beginnings of Japanese sake.

Matsunaga (Itami Matsunaga Sake Brewery)

日本酒

This is the 'Gomen-shu,' officially authorized by the Edo Shogunate and served at the Shogun's table. Produced by Itami Matsunaga Sake Brewery, 'Matsunaga' comes from a brewery in Itami founded in the first year of the Genroku era (1688). During the Edo period, sake from Itami was granted a special status as 'Gomen-shu' authorized by the Shogunate, and among them, Matsunaga was the pinnacle, selected as an offering to the Imperial Court and as sake for the Shogun's meals. In the sake rankings of that time, it boasted a prestige comparable to the 'Ozeki' rank in both Eastern and Western Japan. Even today, the characters for 'Gomen-shu' written in vermilion on the label quietly tell the story of its proud history. It is an illustrious brand that continues to pass down the traditions of Itami sake brewing. Its clean yet deep flavor remains as vibrant as ever, even across the long passage of time. This is a bottle that is sure to delight anyone who loves history.

Mt. Yukihiko (Tsubosaka Sake Brewery)

日本酒

This is a mountain village sake brewed naturally using the subsoil water from the famous peak of Harima. Tsubosaka Brewery, which brews Mt. Yukihiko, began sake production in Kan'ei 6 (1629) and moved to its current location in Yumemae-cho, Himeji City, in 1805. The brand name was inspired by Mt. Yukihiko, one of the three famous mountains of Japan, which towers nearby. This brewery avoids using any temperature control machinery in the brewery, adhering to traditional natural fermentation methods where they judge the fermentation process solely by opening and closing the brewery doors to utilize the temperature differences between day and night. Produced from locally grown Yamada Nishiki rice and the pure subsoil water of the Mt. Yukihiko range, it offers a clean and simple flavor. It is a deeply flavorful bottle that reflects the bounties of the mountains.

Fukunishiki (Fukunishiki Sake Brewery)

日本酒

Located in Kasai City, 'Fukunishiki' is a long-established brewery founded in 1839 (Tenpo 10). It is said that the name was inspired by the beautiful autumn leaves of the nearby Hokke-ji Temple, and the brewery is known for its Junmai sake production that directly pursues the 'umami of rice'. In 1992, it became the first brewery in Western Japan to produce exclusively Junmai sake, and since 1996, it has maintained a commitment to using only rice grown in Kasai City. The flavorful sake, brewed solely with local rice and water, is deeply loved by the local people. At 'Fuku-kura', operated by the brewery, visitors can enjoy meals, sweets, and tastings in an atmospheric space renovated from the old brewery. This is a bottle filled with the umami of Harima, crafted by a brewery rooted in its land.

Kato Local Sake

日本酒

Kato City is a land with deep historical ties to the history of Yamada Nishiki, the king of sake rice. In 1936 (Showa 11), this sake rice was officially named 'Yamada Nishiki' at an experimental site in the Sawa area of the city. It is truly a prestigious and special region that can be called the holy land of Yamada Nishiki. Kamimusubi Sake Brewery, the only brewery remaining in the city with such history, was founded in 1893 (Meiji 26). Their light and crisp sake, brewed with underground water from Mt. Gofū and locally grown Yamada Nishiki, has won numerous gold awards at the National New Sake Awards. This is truly a local sake born from the birthplace of Yamada Nishiki. Please take your time to savor a cup created by the meeting of the bountiful harvest of the Banshu Plain and pure, clear water.

Kasumitsuru (Kami Town)

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Located in Kasumi, Kami Town, facing the Sea of Japan, is 'Kasumitsuru.' Established in 1725 (Kyoho 10), it is a long-established brewery with approximately 300 years of history. The most significant feature of this brewery is that the entire production is brewed using traditional 'Kimoto' and 'Yamahai' methods. The local Mikata District is the birthplace of the Tajima Toji, one of Japan's four great brewing lineages, and the brewery continues to pass down these traditional techniques today. Its rich body and savory acidity enhance any dish. Kasumi is famous for Matsuba crab and Kasumi crab. The savory, umami-rich Kimoto and Yamahai sake pairs incredibly well with the sweetness of the crab. It is a local sake that perfectly complements the seafood of winter in Tajima.

Takasago Local Sake

日本酒

This is the local sake of Takasago City, a brewing hub often referred to as the 'birthplace of Japanese sake' in Harima. 'Souzakari,' brewed by Nishitani Sake Brewery in Yoneda-cho, is carefully crafted one bottle at a time using local rice and water in this region facing the Harima Sea. Harima is the area covered by the Geographical Indication 'GI Harima,' which is granted to sake made exclusively with Yamada Nishiki rice grown in Hyogo Prefecture. Takasago plays its part in this region, and its main characteristic is a mild and soft flavor nurtured by the warm climate of the Seto Inland Sea. When paired with fresh seafood caught in the Harima Sea, the excellence of this local sake is further enhanced. It is a prideful bottle, filled with the blessings of the land, that has been cherished locally for a long time.

Sayo Local Sake

日本酒

Sayo Town is located in the southwestern part of Hyogo Prefecture, on the border with Okayama. As a mountain town blessed with the pure waters of the Chugoku Mountains, its rich nature and peaceful environment provide a solid foundation for sake brewing. When it comes to Sayo Town, the famous soul food is 'Horumon Yaki Udon,' which has a history of over 70 years. This local dish was born from the area's once-thriving livestock and meat industries; its rich, savory flavor is the perfect companion to the crisp, clean taste of the local sake. Pairing the local sake with the simple yet powerful cuisine of the land—that is the Sayo way of enjoyment. We invite you to take your time and savor these unpretentious flavors nurtured by life in this mountain village.

Sanda Local Sake

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Sanda City, known for its Sanda beef, is a peaceful town rich in nature, spreading across the northern Settsu highlands. Okamura Sake Brewery, the only brewery remaining in the city, has continued to brew the local sake 'Chidori Masamune' since its founding in 1889. Its brewing is characterized by the use of subsoil water from the Habatuki River that flows near the brewery and sake rice grown in their own fields. While it is said there were 14 breweries in the city during the mid-Meiji era, this single brewery now continues to carefully preserve the tradition of Sanda's local sake. The local style is to pair it with sukiyaki made with premium Wagyu 'Sanda beef.' The flavor produced by the pure highland water gently complements the richness of the meat. It is a proud cup filled with the blessings of the land.

Inami Shuzo Local Sake

日本酒

This is a local Yamada Nishiki sake that Miki, Japan's number one village for sake rice, is proud of. Inami Shuzo is the only brewery in Miki City, founded in 1889. Miki City is the top production area in Japan for Yamada Nishiki—often called the king of sake rice—and even contains the prestigious 'Special A' district, making it a true holy land for sake rice. The pride of this brewery lies in its brewing process, which makes abundant use of locally grown Yamada Nishiki and the pure waters of the Harima Plain. Featuring their flagship brand 'Aoi-tsuru,' the sake is characterized by a gentle flavor that softly brings out the umami of the rice. Because it is easy to drink without any harshness, it is also recommended for those not yet familiar with Japanese sake. Its excellence is further enhanced when enjoyed alongside local cuisine. This is a Miki local sake that allows you to savor the luxury unique to the birthplace of sake rice to your heart's content.

Banshu Ikkon (Sanyo Hai Shuzo)

日本酒

This is a cup of the blessings of Banshu, brewed by the brewery closest to the birthplace of sake. Sanyo Hai Shuzo, the brewer of Banshu Ikkon, is a brewery located in Yamazaki-cho, Shisō City, founded in 1837. The brand name carries the wish: 'Please enjoy a glass of local sake that utilizes the high-quality rice, water, and climate of Banshu.' Known as the brewery closest to Niwata Shrine, which is considered the birthplace of sake, they carefully brew using the subsoil water from Mount Hinoyama—the highest peak in Hyogo—and Banshu-grown Yamada Nishiki rice, employing the traditional techniques of Tajima Toji (master brewers). This refreshing, crisp, and dry sake is a reliable companion for meals, subtly enhancing the flavors of food. Its hallmark is a clear umami produced by the high-quality rice and water of Banshu. Locally, it has long been enjoyed as a staple for evening drinks. It is a proud local sake of Banshu that you can savor along with the story of its birthplace.

Awaji (Sennenichi Shuzo)

日本酒

A brewery that continues to brew sake deeply rooted in the land on an island where the scent of the tide drifts. Sennenichi Shuzo is a brewery on Awaji Island founded in Meiji 8 (1875). On this island, blessed with abundant mountain bounties and fresh fish, we have continued to produce local sake deeply connected to the community. Using traditional techniques, each bottle is handcrafted, resulting in a flavor with proven excellence, including gold medal wins at the National New Sake Awards. Its compatibility with fresh seafood caught on the island is truly exceptional. The mild and easy-to-drink flavor enhances local ingredients. This is a bottle packed with the blessings of the island, having supported the dining tables of Awaji for over 140 years. Brewery tours are also popular, allowing you to experience the breath of sake brewing up close.

Ono Local Sake

日本酒

Ono City, known as a town of abacus making, is also a famous production area for Yamada Nishiki, the king of sake rice. Using 100% Yamada Nishiki rice grown in the Shimo-Tojo district, where particularly high-quality rice is harvested, the local sake 'Ono Koi' is brewed, bearing the name of the region. The Junmai Daiginjo 'Ono Koi' features a luxurious polishing ratio of 35% and was first released in 2018. It is characterized by its charming fruity aroma with sweetness and umami. Additionally, the city is home to 'Fuku-kura,' operated by Fukunishiki—a brewery that produces exclusively Junmai sake—where visitors can enjoy meals and tastings in a renovated brewery space. A single cup that directly delivers the deliciousness of rice, which the homeland of Yamada Nishiki takes pride in. This local sake also embodies a deep affection for the region through its name.

Shinonsen Local Sake

日本酒

Shinonsen Town faces the Sea of Japan at the northernmost edge of Tajima. Known for its ports like Hamasaka and Moroyoshi and famous for winter Matsuba crab, this town has long been widely recognized as the ancestral home of the Tajima Toji (master brewers) since the Edo period. The Tajima Toji are one of Japan's leading groups of sake makers. Inheriting that tradition, in 2019, the 'Buntaro' brewery—named after the local mountaineer Buntarō Katō—reappeared in the town for the first time in half a century, creating a great sensation. Relaxing at a hot spring inn while pairing freshly caught Matsuba crab with local sake—this is a local sake nurtured by a coastal town in the San'in region, perfectly suited for such luxurious moments.

Fukuju (Kobe Shushinkan)

日本酒

A cup recognized by the world—a Junmai Ginjo selected for the prestigious stage of the Nobel Prize. 'Fukuju' is brewed by Kobe Shushinkan in the Mikage district of Nada, Kobe. Since 2008, it has been served as the official sake at Nobel Prize events held in Stockholm, bringing its name to global prominence. The Nada master brewer carefully brews this sake using Nada's famous Miyamizu spring water and Yamada Nishiki rice from Harima. With its brilliant ginjo aroma and an elegant, deep flavor, it possesses a dignity perfectly suited for special occasions. Whether as a gift for someone dear or a reward for yourself, please take your time to enjoy this local Kobe sake that we are proud to present to the world.

Kenbishi (Kenbishi Sake Brewery)

日本酒

A brand among the oldest in Japan, loved for over 500 years and frequently appearing in historical period dramas. The roots of Kenbishi Sake Brewery trace back to a brewery founded in Itami in 1505. While eventually moving its operations to Nada, it has continued to preserve its unchanging flavor. In the Edo period, it gained immense popularity as 'kudari-zake' (sake transported to Edo); it is even said that the Ako Roshi (the 47 Ronin) chose it as their pre-battle sake, and that it was designated as the sake for the meals of the eighth Shogun, Tokugawa Yoshimune. As a representative of the powerful and bold 'Nada no Otokozake,' it has appeared in numerous cultural works. Its unchanging, robust, and dry taste provides a deep, satisfying moisture to the throat, carrying with it the weight of five centuries of history.

Hakutsuru (Hakutsuru Sake Brewing Co., Ltd.)

日本酒

A prestigious name from Nada, well-known for 'Hakutsuru Maru' and beloved at dining tables across the country. Founded in 1743 (Kanpo 3), Hakutsuru Sake Brewing is a representative brewery of the Mikage district. As one of Japan's largest breweries with leading shipment volumes, it has delivered sake to households nationwide for many years. The flavor, born from Yamada Nishiki rice suitable for brewing and the underground water from the Rokko Mountains, offers an approachable quality perfect for everyday enjoyment. At the adjacent 'Hakutsura Sake Brewing Museum,' you can learn about traditional brewing processes up close. Because it is a bottle that can be enjoyed without pretense, it is a sake with a presence that makes the sake culture of Nada feel most accessible.

Kikumasamune (Kikumasamune Sake Brewery)

日本酒

The epitome of 'Nada no Otokozake' (the masculine sake of Nada)—a long-established brand that maintains a sharp, dry profile. Kikumasamune Sake Brewery is a prestigious brewery that began sake production in Mikage, Kobe, in 1659. Since its founding, it has remained dedicated to the laborious 'Kimoto-zukuri' method, which involves cultivating the sake starter (shubo) over time using only rice and koji. The hallmark of this sake is its clean, crisp flavor without any impurities, paired with a sharp aftertaste that enhances the flavors of food. While delicious when served chilled, its true value shines even more when warmed. It is the quintessential food-pairing sake, complementing Japanese cuisine rather than overpowering it. A robust, dependable bottle that carries the traditions of Nada into the present day.

Sawanotsuru (Sawanotsuru)

日本酒

A Junmai brewery with roots as a 'rice merchant,' allowing you to experience the pure umami of rice. Sawanotsuru is a representative brewery of Nishigo, founded in 1717 (Kyoho 2). Because it originated from a 'rice merchant' who handled the domain's rice, a deep commitment to rice and koji remains at the very core of its brewing process today. Its flagship 'sake made only of rice' is exactly as the name suggests—a single bottle carefully crafted using only the power of rice without any unnecessary additives. The reliable techniques of the Tanba Toji (master brewers), passed down for 300 years, create a robust umami and richness. At the adjacent 'Sawanotsuru Museum,' you can tour an old brewery and directly experience the brewery's philosophy of dedication to rice.

Sakura Masamune (Sakura Masamune)

日本酒

The progenitor of the 'Masamune' name and the ancestor of Nada brewing, having discovered Miyamizu. Sakura Masamune is a prestigious brewery founded in Uozaki, Kobe, in 1625 (Kanei 2). Among the many breweries bearing the name '... Masamune,' Sakura Masamune is credited as the first to use it. Furthermore, the sixth-generation head is known as the person who discovered 'Miyamizu,' a water ideal for sake brewing, which greatly supported the development of the entire Nada region. It is also the brewery that produced Yeast No. 1 of the Japan Brewing Association. This is a sake in which the very history of Nada seems to reside within its mellow and deep flavor. A masterpiece that can truly be called the origin of Nada sake, indispensable when discussing the history of Japanese sake.

Daikoku Masamune (Yasu-fuku Matashiro Shoten)

日本酒

This is a small, artisanal brewery in Nada, bearing the name of a god of fortune who enriches meals. Brewing 'Daikoku Masamune,' Yasu-fuku Matashiro Shoten is a brewery that has continued in Kobe's Mikage district since 1751, named after Daikokuten, the deity associated with bringing abundance to the dining table. While keeping sweetness restrained, it brings out the rich umami of the rice, featuring a clean, crisp finish that pairs beautifully with food. They cherish an approach of carefully brewing small batches, and their fresh, lively namazake (unpasteurized sake) is also highly popular. Having overcome the hardships of the brewery being damaged during the Great Hanshin-Awaji Earthquake, they continue to protect their flavor profile as a 'food-pairing sake.' Filled with the sentiment that it truly belongs to be enjoyed in local Nada—this is a bottle for true connoisseurs.

Kobe Wine

ワイン

A local wine born from grapes grown on the hills of Kobe, walking alongside the city. Kobe Wine originated in 1979 when Kobe City began cultivating wine grapes as an agricultural promotion measure. In 1984, 'Kobe Wine Castle' opened in Nishi-ku, Kobe, marking the start of full-scale brewing. Since then, we have remained committed to using 100% Kobe-grown grapes, carefully using grapes that are hand-picked cluster by cluster under a mild climate. At the end of 2024, the business was inherited by Hakutsuru Sake Brewing Co., Ltd., and continues its journey under a new structure. Please enjoy a glass filled with the pride and history of the city, designed to gently accompany the dining tables of Kobe.

Hakushika (Tatsuma Honke Sake Brewery)

日本酒

This is a famous sake from Nishinomiya, the home of Miyazu water, bearing the name of a white deer that symbolizes wishes for eternal youth and longevity. Tatsuma Honke Sake Brewery, the producer of Hakushika, is a prestigious brewery in the Nishinomiya district, founded in 1662. The name 'Hakushika' (White Deer) originates from the legend of a white deer believed to symbolize longevity. Since its founding, the brewery has continued to use the famous 'Miyazu' water, which is considered ideal for sake brewing. This water, rich in minerals that promote fermentation and low in iron, creates a light and refined flavor. Its clean, dry profile makes it a reliable companion for any meal, pairing well with various dishes. It is a representative sake of Nishinomiya, polished through a long history spanning over 300 years. It is perfect not only with Japanese cuisine but also as an accompaniment to a casual evening drink. Please take your time to enjoy the refined taste nurtured by the home of Miyazu water.

Hakutaka (Hakutaka Sake Brewery)

日本酒

This is a prestigious ritual sake, the only one selected for Ise Jingu. Hakutaka's 'Hakutake' is the sole brand designated as the official sake for Ise Jingu. Since 1924 (Taisho 13), it has been continuously offered during the shrine's festivals. The connection is said to have begun when a Shinto priest, who moved to the nearby Hirota Shrine during the Meiji era, enjoyed and recommended Hakutaka. It is brewed using the famous Miyamizu spring water of Nada and Yamada Nishiki rice grown in Hyogo Prefecture, utilizing the laborious, traditional Kimoto brewing method. Its pure and dignified flavor, worthy of a sacred setting, quietly fills the heart. The clean umami does not overpower food, and one sip conveys the care taken in its brewing. It is a bottle that adds unparalleled elegance to a drink on a special occasion.

Nihonsakari (Nihonsakari)

日本酒

A representative brewery of Nishinomiya, familiar for the phrase 'Nihonsakari is good sake.' Founded in 1889 (Meiji 22) with hopes for the development of Nishinomiya, Nihonsakari is a brewery within the Nada-Gogo region. Its name is widely known across the country through long-running television commercials. Characterized by a brilliant ginjo aroma and a clean finish, the brewery has also actively pursued new ways to enjoy sake, such as introducing easy-to-drink canned raw sake (nama genshu). As an established Nada brewery that continues to innovate, it applies the techniques cultivated in sake brewing to the production of cosmetics and health foods. Its approachable flavor, which can be enjoyed without pretense, gently enhances everyday dining. With a depth of flavor that is delicious whether chilled or warmed, it is a versatile choice that serves as a long-standing staple for evening drinks.

Daikon (Daikon)

日本酒

This is the brewery that brought a revolution to sake by creating 'One Cup Daikoku'. Daikon is a long-established brewery in the Imazu district of Nishinomiya. In 1964, coinciding with the opening of the Tokyo Olympics, they released 'One Cup Daikoku', a cup-style sake that was truly a groundbreaking product, allowing people to easily enjoy sake anytime and anywhere using a cup-shaped container. The wide-mouthed bottle that is easy to drink from and the white 'ONE CUP' label on a blue background remain beloved even after more than half a century. They were the key players in making sake, which previously had a high barrier to entry, much more accessible. With its convenience and reliable flavor, it is a drink that continues to be loved by a wide range of generations for a long time.

Nishiwaki Local Sake

日本酒

Nishiwaki City, which calls itself the 'Navel of Japan,' is the town where 135 degrees east longitude and 35 degrees north latitude intersect. This region is also widely known throughout the country as a major production area for Yamada Nishiki, the king of sake rice. In pursuit of high-quality Yamada Nishiki, Mansho Brewing—renowned for the famous Nagoya sake 'Kamoshibito Kuheiji'—revived its brewery in Kuroda-sho in 2020, marking the first time in half a century. The brewers themselves work in the fields, engaging in everything from rice cultivation to sake brewing. In Nishiwaki, also known as the town of Banshu textiles, the spirit of craftsmanship lives deep within. Please enjoy the local sake carefully brewed in this land where the finest sake rice grows.

Chushingura (Akō Local Sake)

日本酒

In Akō, the setting of the Chūshingura legend, this is a historic cup brewed by the town's only remaining brewery. Known as the local sake of Akō, 'Chūshingura' is brewed by Okutō Shōji, founded in 1601 (Keichō 6). As a prestigious brewery that served as the official sake for the Akō Clan during the Edo period, it continues to carefully preserve the sole tradition of sake brewing in Akō City. Brewed slowly using high-quality water and rice from Harima, this sake is not merely a light dry style, but is characterized by its full-bodied, rich, and savory umami profile. It is a robust local sake nurtured in the very land associated with the Chūshingura story, designed to complement the seafood of the Akō sea. It pairs exceptionally well with dishes using Akō salt and Seto Inland Sea oysters. At the museum attached to the brewery, you can also view traditional sake-brewing tools from the past. It is a flavor that makes you want to slowly savor a cup while reflecting on the tale of the loyal retainers.

Kawanishi Local Sake

日本酒

Kawanishi City lies in the southeastern part of Hyogo Prefecture, bordering Osaka. In the Hokusetsu region along the clear streams of the Inagawa River, local sake nurtured by the rich nature of the satoyama landscape is beloved by the local people. The Inagawa River basin is an area blessed with water flowing from the Rokko and Hokusetsu mountains. The pure underground water is ideal for sake brewing, producing a soft and mellow flavor. The clear water and lush greenery firmly support the unique character of this land's sake. Hokusetsu is also known for mountain delicacies such as buckwheat noodles and botan-nabe (wild boar hot pot). This is a bottle that perfectly complements a simple and warm evening drink—slowly savoring local sake while gathered around a hot pot during the cold season.

Aioi Local Sake

日本酒

Aioi is a shipbuilding town facing the Seto Inland Sea. Nestled within the calm waters of Aioi Bay, this area becomes a bustling center for oyster production in the winter, attracting many people seeking fresh seafood. As a port town blessed by the sea, local sake with flavors that complement seafood is highly preferred. The traditional local way to enjoy this crisp, dry sake is alongside plump oysters or freshly caught fish from the Seto Inland Sea. Savoring a glass slowly while enjoying the scent of the tide and fresh seafood—this is a local sake nurtured by the gentle climate of the Seto Inland Sea that beautifully enhances your meal. It is a taste of the land you must try when visiting Aioi.

Taka Local Sake

日本酒

Taka Town in Kita-Harima is the birthplace of Yamada Nishiki, the king of sake rice. It is said that 'Yamada-ho,' the progenitor variety of Yamada Nishiki, was discovered by a farmer in the Nakaku district of this town. Even today, many farmers cultivate high-quality Yamada Nishiki and supply it to breweries across the country. In the town, the Junmai Daiginjo 'Taka,' made from 100% locally grown Yamada Nishiki, has been branded to promote its name nationwide. The area is also known as the home of 'Sugiharagami,' Japan's finest handmade washi paper, and is a land rich in tradition and history. As the hometown of Yamada Nishiki, which can be called the origin of all sake, the local sake brewed with great care here quietly breathes with the pride and history of the land.

Kotsuzumi (Nishiyama Shuzojo)

日本酒

A brilliant cup reflecting the blessings of Tanba, named by the haiku poet Kyoshi Takahama. Nishiyama Shuzojo, the brewery behind Kotsuzuzu, is a Tanba-based brewery founded in 1849 (Kaei 2). The brand name 'Kotsuzumi' was bestowed by the haiku poet Kyoshi Takahama, who shared a deep friendship with the brewery, through his poem: 'Here lies fine sake, named Kotsuzumi.' Due to this connection, it was introduced in haiku magazines and gained nationwide fame through mail order, which was rare for that time. Brewed with the underground water of Tanba, the sake is characterized by its delicate and gorgeous flavor. Even today, each bottle is carefully brewed in an atmospheric brewery designated as a National Registered Tangible Cultural Property. A deep commitment to raw materials lives on, such as the use of rice grown via organic farming methods. It is a flavorful local Tanba sake where every sip releases a story.

Tanba Wine

ワイン

This is a Tanba wine born from the passion of a single individual who dreamed of wines that pair perfectly with Kyoto cuisine. Tanba Wine was founded in 1979 by Tetsuo Kuroi, who was then the president of a lighting equipment manufacturer. Deeply moved after experiencing wine culture abroad, Kuroi invested his personal fortune to begin brewing in the Kyotamba region. With the mission of creating 'wines that complement Kyoto's food culture,' the journey began by renting space in a sake brewery. His dedication to pursuing the perfect pairing with Japanese cuisine, while testing numerous varieties suited to the local climate, continues to this day. It is a glass that reflects the terroir of Tanba, designed to gently accompany the Japanese dining table.

Houmei (Houmei Sake Brewery)

日本酒

A local sake from the castle town that accompanies Botan-nabe, infused with the skills of the Tanba Toji. Houmei Sake Brewery is a long-standing brewery in Tanba-Sasayama, founded in 1797 (Kansei 9). The brewery and main building, constructed in the late Edo period, still remain today, preserving the atmosphere of that era. Brewed with the rich nature and pure water of Tanba, this sake has an excellent compatibility with local specialties such as Botan-nabe (wild boar hot pot) and Tanba black soybeans. At the adjacent 'Horoyoi Joka-gura,' you can also enjoy unique local sakes made using Tanba black soybeans and chestnuts. The traditional techniques of the Tanba Toji create a mellow and deep flavor. This is a bottle that makes you want to savor the blessings of Tanba while surrounded by the atmosphere of the historic castle town. Please enjoy it alongside the flavors of autumn.

Awaji Beer

クラフトビール

A craft beer born on Awaji Island, brewed while letting the yeast listen to the sounds of the sea. Awaji Beer is a representative craft beer of Awaji Island, established in 1998 to coincide with the opening of the Akashi Kaikyo Bridge. Because it is brewed unfiltered and unpasteurized, its characteristic feature is that you can enjoy the rich flavor of live yeast exactly as it is. In particular, the unique production method of letting the yeast listen to the sounds of the island's sea during fermentation and aging is a one-of-a-kind endeavor. Its quality is highly regarded both domestically and internationally, having won a gold medal at the International Beer Cup 2018. Each bottle is carefully finished by artisans, making it like a piece of craftsmanship. Please take your time to savor the flavor nurtured by island time.

Inagawa Local Sake

日本酒

Inagawa Town is located in the southeastern part of Hyogo Prefecture, on the border with Osaka. Nestled quietly within the Satoyama of Hokusetsu, the environment—blessed with pure water and abundant nature—has long and carefully nurtured a simple and warm local sake. This area, which includes the upper reaches of the Inagawa River, is a land where clear streams flowing from the mountains enrich the lives of its people. This pristine water is utilized in the sake-making process, producing a gentle, unpretentious flavor. Enjoying this sake alongside mountain delicacies such as soba or botan-nabe (wild boar hot pot) is a pleasure unique to this region. It is a soul-soothing bottle that you can savor slowly while feeling the changing four seasons of the Satoyama.

Chikusen (Tajime Gomei Kaisha)

日本酒

Chikusen is a renowned sake from Asago City, brewed with the clear waters of the Takeda River that flows through the mountains of Tajima. It is produced by Tajime Gomei Kaisha, founded in 1702 (Genroku 15). This long-established brewery has accumulated over 300 years of history, and the current head is the 19th generation. The brewery's roots trace back to Izumi Province (present-day southern Osaka). It is said that they arrived in the Tajima region in search of good water. The 'Chiku' (Bamboo) in the brand name refers to the Takeda River used for brewing, while 'Sen' (Spring) pays homage to their ancestors' homeland, Izumi Province. They are committed to crafting Junmai sake designed to pair with meals, using local rice centered around the brewery. A local specialty of Asago, a region famous for the ruins of Takeda Castle (the 'Castle in the Sky'). This is a bottle you will want to enjoy slowly at warm temperatures (nurukan) alongside local cuisine.

Awaji Island Lemon Liqueur

リキュール

This is a refreshing liqueur made by infusing whole lemons from Awaji Island. It is produced by Hiraoka Farm in Sumoto City. About 70 years ago, the farm was established by fishermen who reclaimed the mountains; after being inspired by Limoncello during a visit to Southern Italy, they successfully commercialized this product. Their commitment lies in using Awaji Island lemons that are hand-polished with cloth one by one, without the use of wax. The brewing is carried out in collaboration with Tsubosaka Sake Brewery in Himeji, and it has been selected for 'Five-Star Hyogo,' a program that highlights excellent local specialties of Hyogo Prefecture. When chilled thoroughly and mixed with soda, the aroma of lemon spreads beautifully. With its sweet and sour profile, it is an island specialty that is easy to enjoy even for those who are not fond of strong alcohol.

Amagasaki Craft Beer

クラフトビール

In this downtown area once known as the 'City of Beer,' every glass shines with individuality. Amagasaki has a long history of brewing beer, with a large brewery once located north of JR Amagasaki Station. Inheriting that legacy, various shops where you can enjoy unique craft beers are scattered throughout the lively shopping district, all set within an atmosphere full of old-town nostalgia. Walking through the warm and friendly streets of Amagasaki while slowly savoring a local brew—this is a beer that perfectly suits such an unpretentious, downtown way of enjoying life. Try pairing it with skewers or oden to brighten up your lively night.

Oku-Harima (Shimomura Shuzoten)

日本酒

A powerful Junmai sake handcrafted in a mountain brewery, perfect for serving warm. Shimomura Shuzoten, the brewer of Oku-Harima, is a brewery in Yasutomi-cho, Himeji City, founded in 1884. Surrounded by mountains and blessed with pure water and high-quality Yamada Nishiki rice, they continue to insist on brewing Junmai sake using only rice, koji, and water. With the family motto 'The excellence of handcrafting lies not only in skill,' every step of the process is carefully brewed by hand. Its robust umami and richness bloom even more beautifully when warmed. Its depth, being excellent both chilled and warm, has impressed many sake enthusiasts. The unfiltered, powerful 'Cho-Kara' series also attracts much popularity. This is a local pride of the Harima mountainside, born from a brewing process that spares no time or effort.

Ryu-riki (Himeji Local Sake)

日本酒

A luxurious bottle overflowing with the umami of rice, nurtured by Japan's premier home of sake rice. Ryu-riki is a representative local sake of Harima, brewed by Honda Shoten in Himeji. The Banshu region is known as a major production area for Yamada Nishiki, often called the 'king of sake rice,' and this brewery takes great pride in brewing with an abundance of Yamada Nishiki from the highly prestigious Special A district. The flavor directly brings out the character of the rice, offering a full-bodied and deep profile where the strength of the grain is conveyed with every sip. This is a high-performance local sake nurtured by the climate of Harima, allowing you to fully enjoy the blessings unique to the home of sake rice. The rich umami of the rice spreads beautifully, making it an impeccable match for Japanese cuisine. A pride of Himeji, certified under GI 'Harima.' Please take your time to truly experience the true essence of Yamada Nishiki.

Kobayashi Shuzo Local Sake

日本酒

This is a local sake brewed by a small brewery that quietly accompanies the local dining table. Inherited from the land of Hyogo, Kobayashi Shuzo's local sake is carefully brewed one by one in a region blessed with abundant nature and pure water. Its greatest charm is its gentle and easy-to-drink flavor. While it lacks flashiness or glitz, it blends seamlessly into everyday meals—this honest and sincere brewing approach has long been cherished by local restaurants and enthusiasts. It offers a simple, rustic taste unique to this land that can be enjoyed without pretension. Rather than competing for flamboyance, this sake focuses entirely on subtly enhancing daily meals. Because of this, it never becomes tiring and can be enjoyed for a long time. It is the perfect bottle to gently accompany you during an evening drink at the end of the day.

Kasumitsuru

日本酒

A brewery in Tajima that focuses on Kimoto and Yamahai methods, complementing the bounties of the Sea of Japan. Kasumitsuru is a brewery founded in Kasumi, Tajima, in the 10th year of the Kyoho era (1725). Its former shop name, 'Fukuchiya,' is still fondly remembered by local residents. Specializing in traditional 'Kimoto and Yamahai brewing'—a process that requires no shortage of time or effort—it brings out a deep, complex flavor with the umami and richness of the rice. It pairs perfectly with rich local ingredients such as Matsuba crab and Tajima beef. When warmed (kan), the umami truly blossoms, creating a remarkable harmony with food. As a historic brewery approaching its 300th anniversary in 2025, we invite you to enjoy this flavorful sake, the pride of our seaside town, alongside winter delicacies.

Rairaku (Ibaraki Shuzo)

日本酒

"Friends come from afar" — A food-pairing sake that accompanies the bounties of the Akashi sea. Ibaraki Shuzo, the brewer of Rairaku, is an Akashi brewery founded in 1848. The name 'Rairaku' is derived from a passage in the Analects of Confucius: 'Is it not a delight to have friends coming from afar?' Located in the Nishinada sake-brewing district facing the Harima-nada Sea, they have single-mindedly pursued sake production that pairs well with local flavors such as Akashi Tamago (rolled omelet), Akashi sea bream, and Akashi octopus. Their crisp, dry profile is a bottle that truly brings joy to the dining table. It is a flavor worthy of entertaining even friends from distant lands. Please enjoy this local sake, nurtured by the climate of Akashi, alongside the treasures of the sea, with nearly two hundred years of history.

Tajima Local Sake (Yabu)

日本酒

A rustic local sake nurtured by the pure spring water of mountain villages in the birthplace of Tajima beef. The Tajima region, including Yabu City, is a renowned sake-producing area blessed with clear water and abundant nature. In this land, where the tradition of the Tajima Toji—one of Japan's four great master brewers—lives on, local sake has been brewed in the traditional manner using the pristine waters from the mountain valleys. Its simple, easy-to-drink flavor is the greatest testament to how long it has accompanied local dining tables. The clean, unobtrusive taste gently enhances the umami of local ingredients. In winter, pair it with the famous Tajima beef sukiyaki for a moment of pure bliss that warms both body and soul. This is a bottle that adds elegance to the unique luxury of a Tajima winter, nurtured by the nature of the mountain villages.

Henri Charpentier Fruits d'Été Assortment

スイーツ

📍 東京国際空港(羽田空港)、伊丹空港、関西国際空港 ほか4件

A glamorous assortment born in Ashiya, capturing the essence of summer fruits. Henri Charpentier is a renowned pastry shop that began in 1969 as a coffee shop serving Crêpe Suzette in Ashiya, Hyogo. The brand is also famous for repeatedly breaking Guinness World Records for the annual number of financiers sold. This assortment is a collection of baked goods themed around summer fruits. It offers a perfect taste for summer, weaving together refreshing fruit flavors with fragrant tart crusts, moist financiers, and madeleines. The colorful, gorgeous box is a delight for both the eyes and the palate. It is a wonderful choice for a gift during the cool, refreshing season.

Henri Charpentier Chocolate Cake (Framboise)

スイーツ

A masterpiece where the acidity of framboise beautifully complements rich chocolate. Henri Charpentier is a prestigious pastry house founded in Ashiya in 1969. It began as a tea room serving Crêpe Suzette and is renowned for repeatedly achieving Guinness World Records for the annual number of financiers sold. This chocolate cake, crafted by their chocolatier, features smooth, melt-in-your-mouth rich chocolate layered with the sharp acidity of framboise. The sweetness, subtle bitterness, and vibrant fruit flavors unfold in multiple layers. The flavor profile changes with every bite, truly a hallmark of this renowned shop. It is a dish that showcases the excellence of Ashiya, perfect for a special occasion dessert.

Ikari Palme Pie

洋菓子

📍 JR芦屋駅、三ノ宮駅

A cheese pie for adults, crafted by a famous shop in Ashiya. Ikari Super is a high-end supermarket beloved in luxury residential areas of Kansai, including Ashiya. With a history that originally began in Western confectionery manufacturing, its original baked goods, selected based on the 'Ikari Standard,' boast high popularity as souvenirs. This Palme Pie features a crispy pie crust seasoned with the saltiness of Parmesan cheese. The rich aroma of butter, the umami of the cheese, and the moderate saltiness are truly addictive. Since it is not a sweet confection, it pairs perfectly with wine or beer. Along with its light, crunchy texture, the aftertaste of the cheese lingers. It is recommended as a slightly luxurious snack for adults.

Henri Charpentier Henri Chocolat Assortment

洋菓子

📍 東京国際空港(羽田空港)、伊丹空港、関西国際空港 ほか5件

An assortment of chocolates crafted by Henri Charpentier, originating from Ashiya. This assortment is perfect for gifting, allowing you to enjoy various chocolate flavors in a single box.

Ikari Nut and Raisin Caramel Tart

洋菓子

📍 伊丹空港、JR芦屋駅、三ノ宮駅

A fragrant caramel tart produced by a high-end supermarket in Ashiya. Founded in 1961, Ikari Supermarket is a high-quality supermarket often referred to as the 'Kinokuniya of the East, Ikari of the West' in the Kansai region, known for its discerning eye in selecting premium ingredients. This nut and raisin caramel tart is crafted by none other than Ikari. The crunchy texture of caramelized nuts, the natural sweetness of raisins, and the crisp tart crust harmonize beautifully. With just one bite, the quality of the ingredients truly shines through. It is a perfect choice for a slightly luxurious tea time or a high-quality gift.

Ikari Naniwa Flavor Okaki Assortment

その他

📍 JR芦屋駅、三ノ宮駅

An assortment of okaki (rice crackers) selected by the high-end Ashiya supermarket known as 'The Ikari of the West.' Ikari is a long-established supermarket from Ashiya, often praised in Kansai as 'Kinokuniya of the East and Ikari of the West.' This collection features an elegant assortment of Naniwa-style rice crackers carefully selected by their expert eyes. A single bag contains various flavors and textures, including soy sauce, seaweed wrap, and bean-filled varieties. With a luxurious lineup and refinement that belies its supermarket origins, it is perfect for tea time, as an accompaniment to alcohol, or whenever you want a little indulgence. These Kansai-style crackers are delightful whether given as a gift or enjoyed yourself. Since they include a variety of flavors, you can enjoy them until the very last piece without getting bored.

Ikari Chocolat Brownie

スイーツ

📍 JR芦屋駅、南海なんば駅、三ノ宮駅

With a single bite, rich chocolate spreads softly within the moist cake. This is the signature chocolat brownie produced by 'Ikari,' a high-end supermarket long loved in the Kansai region. The predecessor of Ikari was a Western-style confectionery shop once located in Kobe Motomachi. The original brand's Western-style sweets, following that lineage, remain a staple gift in Kansai today. The deep richness of Belgian chocolate and the crunchy texture of fragrant nuts serve as perfect accents. An unfailing deliciousness that has long been supported by gourmets in Kansai. It is a luxurious treat to be enjoyed slowly along with coffee.

Henri Charpentier Madeleine

洋菓子

📍 吉祥寺駅、大井町駅

A moist madeleine with a fragrant aroma of browned butter rising softly. This is an elegant baked confection carefully prepared by Henri Charpentier, which originated in Ashiya. The story began in 1969, when the founder opened a small coffee shop in front of Ashiya Station on the Hanshin Electric Railway. Eventually, their financier and madeleine sets gained great popularity, helping the brand grow into a nationwide name. Each piece is baked with care to ensure a soft, fluffy texture. This is a foolproof flavor nurtured by the confectionery town of Ashiya, making it a perfect item for gifting to someone special.

Ikari Sweet Bear Pouch

洋菓子

📍 JR芦屋駅、三ノ宮駅

A bear-shaped pouch from the luxury Ashiya supermarket 'Ikari' that will bring a smile to your face the moment you see it. This drawstring pouch, featuring a plump bear form, is softly filled with baked goods such as sablés and cookies. Ikari is a long-established shop that began with confectionery manufacturing in Kobe's Motomachi. Known as a favorite of Kansai ladies, it is a store with a discerning eye for selecting gifts. Because of this, there is no compromise in either the sweets inside or the packaging. A delightful feature is that the pouch can be used for a long time after the treats are finished. Even after enjoying all the sweets, the bear remains by your side. It also makes a perfect gift for children.

Le Bonheur Ashiya Caramel (Book-style)

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Caramels from the Ashiya patisserie "Le Bonheur," featuring stylish book-shaped packaging. Its charm lies in its elegant presence, reminiscent of Ashiya, making you want to tuck it away on a bookshelf. "Le Bonheur" means "happiness" in French. True to its name, each piece is packed with a gentle, handmade flavor that delivers a small moment of joy. The excitement of opening the book-shaped box enhances the joy of giving it as a gift. This is an item where you can taste the sophisticated sense of Ashiya along with the melting sweetness of caramel. Perfect as a gift for someone special.

Ikari Almond Rusks

その他

📍 JR芦屋駅、南海なんば駅、JR大阪駅 ほか1件

These rusks are generously topped with almonds, crafted by the high-end Ashiya supermarket 'Ikari.' The crunchy, fragrant texture makes it impossible to stop at just one. Ikari is a long-established establishment that began with confectionery manufacturing in Kobe's Motomachi. Known as a favorite among Kansai ladies, they have a reputation for carefully selected ingredients and meticulous craftsmanship. To the perfectly toasted bread, the aroma of almonds and a subtle sweetness are layered. It is the perfect companion for coffee or tea and makes an elegant gift. This stylish rusk is packed with the sophisticated sensibility of Ashiya. Please enjoy it during your tea time.

Henri Charpentier "Petit à Petit"

洋菓子

📍 吉祥寺駅、大井町駅

A bite-sized assortment where small baked goods are arranged like a jewelry box. This is "Petit à Petit," crafted by Henri Charpentier, which originated in Ashiya. Henri Charpentier was born in 1969 in Ashiya City, Hyogo Prefecture. It began as a tea room serving the beautiful dessert "Crêpe Suzette" with its stunning blue flames, and has since grown into a confectionery brand known nationwide. In French, the product name means "little by little." As the name suggests, it is filled with the joy of snacking on various cookies and financiers bit by bit. This is the box to choose when you want to gift something with the elegance characteristic of Ashiya.

Le Bonheur Ashiya Carousel

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As it melts in your mouth, the bitterness of dark chocolate and the dense sweetness of caramel slowly blend together. This is "Carousel," a high-quality caramel confection delivered by Le Bonheur, located in Ashiya. This caramel is sourced from Paris, the home of fine confectionery. Soft caramel made with plenty of fermented butter is subtly seasoned with sun-dried salt to sharpen and balance the sweetness. Enveloped gently in dark chocolate, it is a single piece designed for adults. This exquisite item, featuring authentic French flavors carefully selected by Le Bonheur, is perfect as a gift for special occasions or as a treat for yourself.

Ikari Ashiya Madeleine

洋菓子

📍 JR芦屋駅、南海なんば駅、JR大阪駅 ほか1件

A madeleine with an adorable round shape and a charmingly moist texture. This 'Ashiya Madeleine' is delivered by the luxury supermarket 'Ikari,' a favorite of Kansai madams, bearing the name of Ashiya. way back, Ikari's origins lie in the pastry shop 'Ikarido' located in Kobe Motomachi. The Ashiya Madeleine has been produced since that era and has become a long-selling flagship product for Ikari for over 40 years. Baked carefully one by one by artisans using generous amounts of high-quality butter, the dough offers an exceptional rich aroma and fine melt-in-the-mouth texture. The nostalgic packaging, depicting the exterior of the Ashiya store, is also lovely and perfect as a gift.

Henri Charpentier Tarte Fruit Assortment

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📍 東京国際空港(羽田空港)、伊丹空港、関西国際空港 ほか4件

An assortment of fruit tarts presented by Henri Charpentier, originating from Ashiya. Colorful fruits and rich cream are concentrated in each small tart.

Ashiya Financier

洋菓子

A financier bearing the name of the high-class residential area, Ashiya. This Western-style confectionery is baked to be crispy on the outside and moist on the inside, with a rich aroma of browned butter and almonds.

Henri Charpentier Petit Gateau Assortment

洋菓子

📍 東京国際空港(羽田空港)、伊丹空港、関西国際空港 ほか5件

An assortment of baked goods from the renowned Henri Charpentier, a shop that achieved a Guinness World Record for its financiers. Founded in 1969 in Ashiya, Hyogo, as a coffee shop serving beautiful Crêpe Suzette with blue flames. Their financiers, released in 1975, were certified as the world's top-selling by annual quantity, achieving a Guinness World Record in the confectionery category for eight consecutive years. The brand has grown into a representative pastry shop of Ashiya. This assortment includes eight types of bite-sized baked goods, such as financiers, madeleines, framboise, and pistache. A single box brings together these colorful and adorable treats. The joy lies in being able to enjoy a variety of flavors bit by bit. Please consider this high-quality taste born in Ashiya for your gifts.

Henri Charpentier Terrine de Fruits

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📍 東京国際空港(羽田空港)、伊丹空港、関西国際空港 ほか5件

A fruit terrine from Ashiya that is as beautiful as a gemstone. Crafted by Henri Charpentier, a pastry brand originating in Ashiya. This seasonal summer sweet features two types of each juicy fruit luxuriously layered and encased in jelly with a subtle aroma of compatible liqueurs. One of the delights is the exquisite combination of fruits, such as apple and yellow peach, or orange and grapefruit. The colorful arrangement of fruits possesses a beauty akin to a work of art. No matter where you slice it, you can enjoy the juicy sweetness and freshness of the fruit. Please chill well for a refreshing moment for both the eyes and the palate.

Henri Charpentier Financier & Madeleine Assortment

洋菓子

📍 吉祥寺駅、大井町駅

An assortment of Henri Charpentier's two staples: financiers and madeleines. The financier, rich with the aroma of browned butter, holds a Guinness World Record for annual sales volume.

Henri Charpentier Happiness Salt Sablé

洋菓子

📍 東京国際空港(羽田空港)、伊丹空港、関西国際空港 ほか4件

A sablé from Ashiya that features an exquisite balance of sweetness and saltiness. Produced by Henri Charpentier, a confectionery brand originating in Ashiya. The 'Happiness Salt Sablé' is a baked sweet where the rich flavor of butter is accented with a subtle hint of salt. Because it is simple, the quality of the ingredients stands out even more. Within its light, crispy texture, you will find the richness of butter and the sharp accent of salt. The exquisite balance of sweet and salty makes you reach for the next piece. An elegant and timeless flavor that pairs perfectly with tea or coffee. Please enjoy this sophisticated baked sweet, characteristic of Ashiya, at your leisure. It is also a wonderful choice for a gift.

Henri Charpentier Gateau Cuit Assortment

洋菓子

📍 東京国際空港(羽田空港)、伊丹空港、関西国際空港 ほか5件

An assortment of popular baked goods, including financiers and madeleines, from a famous shop in Ashiya. Henri Charpentier began in 1969 as a small coffee shop in front of Hanshin Ashiya Station. Among its products, the financier has been a signature item since its release in 1975, with sales numbers so high they were recognized by the Guinness World Records. Baked with reliable techniques, these baked goods are beloved as a representative taste of Ashiya. This assortment, which allows you to enjoy various types such as financiers and madeleines all at once, is perfect for gifts in any situation. The elegant flavor, rich with the aroma of butter, is enjoyed by people of all ages. Please use it as a souvenir for your loved ones.

Henri Charpentier Tarte au Fromage Assortment

洋菓子

📍 東京国際空港(羽田空港)、伊丹空港、関西国際空港 ほか4件

A sweet born in Ashiya, featuring rich cheese flavor layered on crispy tart dough. Henri Charpentier is a long-established Western confectionery shop founded in Ashiya in 1969. It is known for various baked goods backed by proven techniques, including its financiers. This Tarte au Fromage is a masterpiece that captures the richness of cheese within a beautifully baked, fragrant tart crust. The combination of the rich aroma of cheese spreading with every bite and the crispy texture of the dough is elegant. The assortment, which offers various flavors, is perfect for gifting and serves as a high-quality set characteristic of Ashiya. Please enjoy it with coffee or tea.

Ikari Chocolate Cookie BOX

洋菓子

📍 JR芦屋駅、三ノ宮駅

An original assortment of chocolate cookies produced by 'Ikari,' a high-end supermarket in Ashiya. Ikari Supermarket is a popular store centered around the luxury residential areas of Kansai and has a history that began with western confectionery manufacturing. Because of this, their commitment to sweets is exceptional; each of these chocolate cookies is carefully baked using high-quality ingredients. The rich aroma of chocolate spreading through the crispy dough is the definition of elegance. With an authentic taste that belies its origin as a supermarket original, this item is loved by the ladies of Kansai. It is a sophisticated souvenir typical of Ashiya that makes you feel a little bit luxurious.

Henri Charpentier Cheesecake (Cherry)

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A cherry cheesecake crafted by Henri Charpentier, which originated in Ashiya. A fruit-filled sweet where the sweet and sourness of cherries harmonizes with the richness of cheese.

Ikari Mini Bag Baked Goods Set

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📍 JR芦屋駅、南海なんば駅、三ノ宮駅

This is a baked goods set presented in a mini bag, produced by Ikari, one of the most iconic luxury supermarkets in the Kansai region. Ikari Supermarket is a renowned establishment often described as 'Kinokuniya of the East, Ikari of the West,' with a history that began with Western-style confectionery manufacturing in Kobe's Motomachi district. As a result, their homemade sweets are highly popular, attracting many customers seeking high-quality baked goods. This gift set features carefully crafted baked goods packed in a stylish mini bag. Because it is easy to carry and has an adorable appearance, it is perfect for small gifts or souvenirs. Please enjoy the taste of this famous shop, a favorite among Ashiya ladies.

Osaka Iki Kintsuba with Mochi

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📍 伊丹空港、JR大阪駅、通天閣

An 'Iki Kintsuba' that features a delightful chewy texture thanks to the addition of mochi. Kintsuba is a traditional Japanese confection made by wrapping bean paste in a thin layer of dough and baking it. This 'Iki Kintsuba' adds soft mochi, creating a moist and chewy treat characteristic of the Kansai region. The moistness of the dough is also the origin of its name. With one bite, you can enjoy the elegant sweetness of the bean paste and the springy elasticity of the mochi all at once. Its moist mouthfeel makes it perfect with tea. It is a simple yet timeless flavor enjoyed by all generations. This Japanese sweet is a wonderful gift that brings joy when you want to take a relaxing break.

Katai Age Potato - Kushikatsu Sauce Flavor

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📍 伊丹空港、JR難波駅、大阪難波駅 ほか5件

A Kansai-exclusive flavor of Katai Age Potato: Kushikatsu Sauce flavor. A local snack where the intense flavor of rich sauce meets crunchy potato chips.

Kobe Caramelized Nuts Premium

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📍 伊丹空港、JR大阪駅、三ノ宮駅

A sweet and salty 'snack dessert' created by a long-established maker that has mastered the art of alcoholic accompaniments. Produced by Gofukufuku, a manufacturer of delicacies with over 70 years of history in Kobe, founded in 1955. This item, featuring three types of nuts coated in caramel with orange peel, has been certified as part of the Kobe Selection. Its hallmark is the exquisite balance of sweetness and saltiness, born from the ideas of a long-standing shop that has pursued the perfect snack for years. It is perfect both with tea and as an accompaniment to alcohol. The crunchy, fragrant three types of nuts combined with the rich caramel sweetness are incredibly addictive. It is a sweet yet sophisticated adult flavor that will keep you reaching for more.

Naniwa Sesshu

和菓子

📍 伊丹空港、関西国際空港

Sesshu is a renowned confection carefully crafted by Japanese confectionery artisans in Hyogo. This prestigious Japanese sweet features high-quality bean paste wrapped in moist dough, finished using traditional production methods.

Country Ma'am Kobe Pudding Flavor

洋菓子

📍 伊丹空港、神戸空港、明石駅 ほか9件

A Kansai-exclusive product featuring a collaboration between Fujiya's long-selling 'Country Ma'am' and Toraku's 'Kobe Pudding.' Born in 1993, Kobe Pudding has long been beloved as a representative sweet of the port city, Kobe. Two types of chips—sweet chocolate and caramel chocolate—are kneaded into the dough to faithfully reproduce even the characteristic bitter caramel flavor of pudding. The familiar texture, crispy on the outside and moist on the inside, remains unchanged. Look for the bright yellow packaging, which is the signature color of Kobe Pudding. As a memory of your travels through Kansai, please enjoy this special taste where two famous icons meet.

Kobe 1/2 Brick

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📍 伊丹空港、三ノ宮駅、神戸ハーバーランド ほか1件

Many Western-style mansions remain in Kobe. This baked sweet, 'Kobe 1/2 Brick,' is inspired by the red bricks that adorn their walls. It is a product unique to this port city, where foreign culture took deep root following the opening of the port in 1868. A moist baked dough is carefully layered with chocolate flavor, shaped to look just like a tiny red brick. Its adorable size fits perfectly in the palm of your hand, and it gently melts away with every bite. Enjoying it after a stroll through the Kitano Ijinkan (Foreign Residences) district will bring back the lingering charm of the retro cityscape. It is a famous confection that encapsulates the history and Western confectionery culture of Kobe.

Sakura Ecorce

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📍 伊丹空港、蒲田駅、松戸駅 ほか1件

A spring limited edition of Ecorce, released in 1970 by Mototakasagoya, a company founded in 1877. This thin, rolled confection is infused with cherry blossom flavor and comes in pink packaging to herald the arrival of spring. Ecorce celebrated its 50th anniversary in 2020 and stands as a flagship Western-style confectionery of this long-established Kobe Motomachi shop, alongside Takasago Kintsuba.

Settsu Buraku

和菓子

📍 伊丹空港、関西国際空港、宝塚駅

Created by Izumiya Honpo in Hyogo, "Settsu Buraku" is a manju (steamed bun) featuring carefully kneaded white bean paste gently wrapped in a mellow, butter-flavored milk dough. Its name is derived from Yosa Buson, an Edo-period haiku poet born in Koma, Settsu Province. This flavorful confection was created with the wish to get even a little closer to the heart of Buson, who held a passionate love for his hometown throughout his life. The mellow richness of the milk and the elegant sweetness of the white bean paste melt together gently in your mouth. With a proven track record of multiple Monde Selection Gold Awards, this is a smooth and sophisticated treat where Japanese and Western flavors meet.

Morozoff Kyo no Korne de Korne

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📍 伊丹空港、関西国際空港

A cornet pastry crafted with a Kyoto flair by the long-established Kobe brand, Morozoff. Created by Morozoff, founded in Kobe in 1931, this is a somewhat unique Western-style confection that incorporates a Japanese atmosphere. Inside the crispy cornet dough, smooth cream is generously filled. You can enjoy the combination of the light texture characteristic of cornets and the mellow cream. It is finished with an elegant taste typical of Kyoto. One of its features is the packaging that evokes a sense of Japanese charm. Simply holding it conveys the atmosphere of Kyoto. While it is a Western confection, it is a piece where you can feel a certain Japanese spirit. It is perfect as an accompaniment to tea and is also well-received as a gift. Please enjoy the new charm of Morozoff.

Kobe Tamago

洋菓子

📍 伊丹空港、神戸空港、兵庫駅 ほか2件

A bite-sized Kobe souvenir that is as cute as it is delicious. This soft cookie features a moist, tender dough made with plenty of eggs. Inside, two types of cream—milk cream and custard cream—are enclosed within the soft cookie. With a gentle exterior and a melting interior, the mellow flavor created by the interplay of the two creams spreads throughout your mouth. Its adorable round shape and gentle egg flavor make it a treat that both children and adults can enjoy. Individually wrapped for easy distribution, it is also very useful as a small gift. Please enjoy the elegant sweetness characteristic of Kobe at your leisure.

Kobe Maple Cream Pancake (with Honey)

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📍 伊丹空港、関西国際空港、三ノ宮駅

A version of Kobe's maple cream pancake with added honey. The aroma of maple and the sweetness of honey overlap, pairing perfectly with the fluffy batter.

Hanafusa Hioka Mountain Cheesecake

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📍 JR加古川駅

A cheesecake with a texture that takes the best of both worlds: souffle and baked. It has been loved for a long time in Kakogawa. Produced by Hanafusa, a long-established confectionery shop in Kakogawa founded in 1936. Named after the local scenic spot, Hioka Mountain, this cheesecake features a unique texture that blends fluffy soufflé with moist baked cake, earning it long-standing local popularity. Despite its lightness, it is distinctly rich in the mouth; this exquisite balance is addictive. The aroma of cheese and smooth richness spread with every bite. If you visit Kakogawa, this is a proud cheesecake you must try.

Shunkodo Kako no Mochi

和菓子

📍 JR加古川駅

The specialty of Shunkodo, a long-established shop in Kakogawa, is "Kako no Mochi," which has been continuously produced since the company's founding in 1922 (Taisho 11). Even after more than 100 years since its establishment, it remains a famous confection deeply loved by the local people. It is not a mochi wrapped in bean paste, nor is it a mochi eaten with soy sauce and sugar. The charm lies in its simple, elegant, and somewhat nostalgic flavor, featuring the soft Habutae-mochi itself finished with a light touch that allows your heart to relax. With a gentle melt-in-your-mouth texture that crumbles softly upon entering the mouth, its unpretentious nature ensures it never becomes tiring and has been enjoyed across generations. It is a local mochi we truly want you to taste when you visit Kakogawa.

Omocha Okoku Brave & Tender Caramel Chocolate Cookies

洋菓子

📍 軽井沢おもちゃ王国

A treat that lets you bring the fun memories of the theme park back home. Tojo Lake Omocha Okoku (Toy Kingdom) in Kato City, Hyogo Prefecture, is a family-oriented theme park that combines toys and an amusement park under the theme of "See, Touch, and Experience." It features indoor pavilions where you can play with popular toys like Tomica and Licca-chan, as well as attractions such as a Ferris wheel and roller coasters. These caramel chocolate cookies feature the popular Omocha Okoku characters, Brave & Tender. The sweetness of caramel and chocolate spreads softly through the crispy dough. It is a souvenir that children will love, allowing them to savor the afterglow of a fun day.

Toy Kingdom King's Butter Cookies

洋菓子

📍 軽井沢おもちゃ王国

Original butter cookies from the Tojoriko Toy Kingdom. These rich, butter-flavored cookies, inspired by the King, are a classic souvenir of the theme park.

Omocha Okoku Deca-Deca Choco Stick

洋菓子

📍 軽井沢おもちゃ王国

Surprisingly large chocolate sticks will captivate children's eyes. This is a high-impact theme park souvenir found at 'Tojoriko Omocha Okoku' (Toy Kingdom) located by the shores of Lake Tojo. Above all, its massive size is its greatest charm. The moment you pick it up, the surprise and smiles of 'Wow!' become the best souvenir of all. Since the contents are familiar chocolate sticks, you can rely on the taste as much as the fun appearance. A dreamy confection packed with a child's excitement, perfect to take home along with the memories of a day spent playing, laughing, and frolicking.

Omocha Okoku Mini Gaufrette Set

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📍 軽井沢おもちゃ王国

A theme park original mini gaufrette set, perfect as a souvenir of your visit to Tojoriko Toy Park (Omocha Okoku). These are thin wafers sandwiched with cream, offering a somewhat nostalgic taste. Omocha Okoku is a theme park for toys and play located by the shores of Lake Tojo in Kato City, Hyogo Prefecture. The special packaging, featuring characters from within the park, provides a sense of exclusivity available only here. With a light, crispy texture and gentle sweetness, they are easy for small children to eat. This is a souvenir that the whole family can enjoy, allowing you to take home the memories of your day of play. It is also an ideal size for sharing.

Omocha Okoku Heart Princess Sweet Potato

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📍 軽井沢おもちゃ王国

A cute sweet potato confection themed after 'Heart Princess,' a character from Tojoko Toy Kingdom. It is a souvenir you can take home along with the fun memories of the theme park. Omocha Okoku (Toy Kingdom) is a theme park for toys and play located on the shores of Lake Tojo in Kato City, Hyogo Prefecture. The packaging featuring the park's idol, Heart Princess, is a special item available only here. The fluffy, natural sweetness of the sweet potato is easy for small children to enjoy. This gentle sweet potato is perfect for the whole family to enjoy at the end of a day of play. It is ideal as both a snack and a small souvenir.

Toy Kingdom Chocolat Porolone

洋菓子

📍 軽井沢おもちゃ王国

A chocolate-flavored porolone sold at Tojoriko Toy Kingdom. A fun theme park souvenir featuring a texture that crumbles delicately in your mouth and a delightful chocolate flavor.

Toy Kingdom Kinako Mochi

和菓子

📍 軽井沢おもちゃ王国

A souvenir that allows you to take home the fun of a day spent at the amusement park. This is an exclusive souvenir from Toyo Lake Toy Kingdom in Kato City, Hyogo Prefecture. It is a nostalgic and simple Japanese sweet consisting of soft mochi generously coated in fragrant kinako (roasted soybean powder). It is the perfect item to accompany your memories of visiting with children. One bite will make the fun times spent on the Ferris wheel and merry-go-round suddenly come back to life. The savory and gentle flavor of the kinako can be enjoyed by all generations, from children to adults. This simple and warm mochi is a delightful snack after playing or a wonderful souvenir to take home.

Omocha Okoku Maple Cake

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📍 軽井沢おもちゃ王国

An exclusive maple cake that can only be found at Toyo Lake Omocha Okoku (Toy Kingdom) in Kato City, Hyogo Prefecture. As an original souvenir from the beloved amusement park, it is the perfect treat to conclude a day of seeing, touching, and playing. We have carefully baked this cake to be light and fluffy, capturing the gentle sweetness of maple syrup within a moist batter. With one bite, a mellow sweetness and the fragrant aroma of maple spread throughout your mouth. With its simple, rustic flavor, it is something the whole family will want to share after frolicking on the Ferris wheel or merry-go-round. It is a gift of smiles that allows you to take home your happy memories.

Omocha Okoku Baked Donuts

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📍 軽井沢おもちゃ王国

A one-of-a-kind baked donut that can only be tasted at Tojo Lake Omocha Okoku (Toy Kingdom) in Kato City, Hyogo Prefecture. This is a fun, original souvenir produced by the theme park where you can see, touch, and play with toys. Because they are slowly baked in an oven rather than deep-fried, they feature a light and healthy finish. The fluffy dough has a gentle, smooth texture that is easy even for small children to eat. It is the kind of item you'll find yourself reaching for in the souvenir corner on your way home after enjoying the attractions. Take home a comforting sweetness along with the memories of a day spent playing at the amusement park.

Toy Kingdom Chocolate Crunch

洋菓子

📍 軽井沢おもちゃ王国

A chocolate crunch exclusive to Tojoriko Toy Kingdom. This easy-to-eat snack features crispy crunch coated in chocolate, making it a classic amusement park souvenir.

Takasago Kingtuba

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📍 伊丹空港、神戸空港、JR八王子駅 ほか5件

Takasago Kingtuba is a signature confection from Hon-Takasagaya, an established shop founded in Kobe Motomachi in 1877. Kingtuba is a traditional Japanese sweet consisting of adzuki bean paste wrapped in a thin skin and grilled on one side at a time on an iron plate. At Hon-Takasagaya, we have cultivated this long-loved classic by utilizing the plump texture of Hokkaido adzuki beans while refining our unique production and packaging methods to ensure longevity. It is a masterpiece where the fragrant surface and the elegant sweetness of the densely packed bean paste harmonize beautifully. Since each piece is individually wrapped, it is perfect for gifts. Please enjoy the unchanging taste that this Kobe establishment has protected since its founding during your next tea time.

Escoyama Koyama Cheese + Chocolat

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Two masterpieces from a world-renowned chocolatier. Chef Susumu Koyama, who leads the patisserie 'Es Koyama' in Sanda City, is a highly skilled professional selected among the top 100 chocolatiers in the world. His shop is known for its bustling atmosphere, almost like a theme park. This set is a luxurious combination that allows you to enjoy his signature sweets—cheesecake and chocolat—all at once. Featuring a cheesecake as smooth as snow made with Hokkaido cream cheese, paired with highly aromatic chocolate made from premium cacao. This special item shines with craftsmanship that knows its ingredients intimately. The flavor is so worthy of a gift for a loved one that it will bring an involuntary smile to your face.

Escoyama Madoka

洋菓子

A creation born from the childhood memories of the world's greatest chocolatier. Chef Susumu Koyama has repeatedly won the highest honors at the C.C.C., a chocolate competition in France. This baked confection, representing 'Es Koyama' opened in Sanda in 2003, was inspired by the memory of eating chocolate biscuits wrapped in silver foil during his childhood. A fragrant sablé coated in smooth chocolate. True to its name 'Madoka' (meaning circle/harmony), which symbolizes the sun and human connections, it offers a round sense of happiness. As the texture crumbles and melts in your mouth, the aroma of cacao gently spreads. Simple, nostalgic, yet high-quality—a masterpiece you will want to eat again and again.

ESCOYM_A SUSUMU KOYAMA’S CHOCOLOGY 2017

洋菓子

A collection infused with the philosophy of Susumu Koyama, a world-renowned chocolatier. Patissier Escoyama is a confectionery shop founded by Susumu Koyama in Sanda, Hyogo Prefecture, in 2003. The grounds are a popular destination where various shops are scattered like a 'sweet town,' attracting thousands of visitors daily. This 'CHOCOLOGY' features a variety of chocolates created by Chef Koyama—who has won the highest honors at the prestigious French chocolate competition 'C.C.C.' for consecutive years—pursuing the exquisite harmony of ingredient combinations. It is truly a world of chocolate where you can enjoy a different personality in every single piece. Please experience this masterpiece from Sanda that captivates the world.

ESCOYM_A Sou

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A fluffy chocolate confection that can be considered the origin of Escoyama. Chef Susumu Koyama of Patissier Escoyama took the composition and dough of 'Alhambra,' a specialty from 'Swiss Confectionery Heidi' where he trained, and sublimated it through his own interpretation to create this 'Sou.' It is a treat featuring elastic, fluffy chocolate sponge gently sandwiched with milk chocolate ganache. Upon entering the mouth, the moist sponge and smooth ganache melt together softly, allowing the rich aroma of chocolate to spread. It is a confection with a profound flavor that allows you to experience the origins of a world-class chocolatier.

Sanda Confectionery Sanman-rokusen-goku

和菓子

A famous confection from the castle town of Sanda, named after the historical rice production (kokudaka) of the Sanda Domain. During the Edo period, Sanda City in Hyogo Prefecture was a castle town ruled by the Kuki clan with a productivity of 36,000 koku. This "Sanman-rokusen-goku" is a representative Japanese sweet of Sanda, named after that very production level. It comes as an assortment of two types—white bean paste and yuzu bean paste—offering two different styles of elegant sweetness. This confection, which conveys the culture of the historic castle town to the present day, is characterized by its moist and gentle flavor. It is perfect with tea and is a delightful souvenir or memento of a visit to Sanda. It is an item full of Sanda's essence, meant to be savored slowly while feeling the weight of the history embedded in its name.

Escoyama SUSUMU KOYAMA’S CREATION INTERNATIONAL CHOCOLATE AWARDS 2017

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A collection of chocolates from the patisserie Escoyama in Sanda City, which won awards at an international chocolate competition. The culmination of the skills of pastry chef Susumu Koyama, recognized by the world.

Escocoyama Encyclopedie du cacao Real Strawberry

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A chocolate from Escocoyama, opened by Susumu Koyama in Sanda City in 2003, who has won the highest 'Gold Tablet' award at the Paris C.C.C. competition three times. This single piece combines freeze-dried strawberry and cacao, allowing the aroma and acidity of the strawberry to spread as it slowly melts at body temperature.

Escoyama Old-fashioned Butter Castella Castilla

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Like a castella, yet like a butter cake—it is a baked confection with a mysterious flavor that is neither one nor the other. This recipe was personally arranged and perfected by the pastry chef of Escoyama in Sanda, based on techniques learned during their training. Using French acacia honey and Banshu local eggs, we have added plenty of butter to a traditional castella batter. As you take a bite of the moist cake, the rich aroma of butter spreads softly through your mouth, followed by the gentle sweetness of honey. This is a carefully crafted item produced in limited quantities each day to preserve its freshly baked deliciousness. Please experience the skill of a pastry chef acclaimed both domestically and internationally.

Escoyama Encyclopedie du cacao Real Gyokuro

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A Gyokuro-flavored entry in Escoyama's "Cacao Encyclopedia" series. A chocolate that utilizes Japanese ingredients, harmonizing the deep umami of premium tea leaves with the flavor of cacao.

Escoyama MATTERU ~Gyunyu-ka Matteru~

和菓子

"Waiting" — Escoyama's milk confectionery "Matteru" is infused with such warm sentiments. Each piece is carefully baked using fresh milk from Sanda. Escoyama, a patissier from Sanda, is a highly skilled shop recognized in international competitions. The dough, which fully utilizes the gentle sweetness of the milk, is moist and soft, directly conveying the excellence of the ingredients themselves. Because it is simple, their true craftsmanship stands out even more. A treat you will want to give to someone, along with the warm feelings embedded in its name. How about this as a heartfelt gift for your loved ones?

Escoyama Encyclopedie du cacao Chocolat Blond Oré

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A blond chocolate flavor from Escoyama's "Cacao Encyclopedia" series. The amber sweetness of caramelized white chocolate provides a unique taste.

ESCOKYMA MATTERU Chocolat ~Chocolate Milk Confection~

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The chocolate version of ESCOKYMA's 'MATTERU' series. A creation where Mita milk meets cacao, layering milky sweetness with the depth of chocolate.

ESCOKYMA Encyclopedie du cacao Mendiant

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The 'Cacao Encyclopedia' series by Susumu Koyama, who achieved the highest rank 11 times at the French C.C.C., the most for any Japanese person, opened in Mita City in 2003. A luxurious piece from a world-renowned chocolatier, featuring thin disc-shaped chocolates adorned with nuts and dried fruits.

Escoyama Koyama Pudding (No Caramel Needed)

スイーツ

When you insert a spoon, the smooth pudding wobbles gently. This is the 'Koyama Pudding (No Caramel Needed),' created by pastry chef Susumu Koyama of Escoyama, with the goal of achieving perfection even without caramel sauce. Patissier Escoyama, run by Mr. Koyama in Sanda City, is a popular shop that attracts fans from all over the country. This pudding fully utilizes the rich flavor of pasteurized milk, the richness of egg yolks, and the gentle sweetness of cane sugar. It is a dish that relies not on bottom caramel, but solely on the deliciousness of the ingredients themselves. It is a pudding filled with the maker's straightforward dedication, where the sweetness of the milk spreads smoothly across your palate.

Escoyama Sachertorte

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A rich chocolate cake, "Sachertorte," reinterpreted by one of Japan's leading chocolatiers, based on a traditional Viennese confection. It is crafted by Patissier Escoyama in Sanda City. Owner-chef Susumu Koyama is an accomplished professional who has achieved the highest honors at the prestigious C.C.C. chocolate competition in France. He carefully follows the traditional Viennese method of sandwiching apricot jam between chocolate sponge layers and coating it in chocolate. Each slice offers a perfect harmony between the subtle acidity of the apricot and the intense sweetness of the chocolate. It is a luxurious cake that showcases the masterful skills of a true chocolatier.

Escoyama Encyclopedie du cacao Praliné Amande

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A praline almond flavor from Escoyama's "Cacao Encyclopedia" series. A single decadent piece featuring a rich combination of caramelized almonds and cacao.

Escoyama es-Chiffon Premium Plain

スイーツ

Fluffy yet moist. The "es-Chiffon Premium Plain" is a luxurious chiffon cake that combines these two contrasting textures. It is a masterpiece created by Patissier Es Koyama of Sanda City, pursuing the ultimate perfection of chiffon. Owner chef Susumu Koyama is a highly skilled professional who has repeatedly won top honors at the prestigious C.C.C. chocolate competition in France. His unwavering dedication is generously poured even into this classic chiffon cake. While it possesses a lightness suitable for breakfast, its true charm lies in the way the flavor gently spreads as you chew. This is a premium chiffon, the pride of the maker, which brings out the inherent power of its ingredients.

Eschaucoma Macaron Standard Selection

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These macarons allow you to experience the skill of a chocolatier who has soared from Sanda City to the world in just one bite. Created by Susumu Koyama, who opened 'Patissier Es Koyama' in Sanda City in 2003. He is a world-renowned chocolatier who won awards during his first appearance at Salon du Chocolat Paris and launched the macaron and confit boutique 'co.&m.' in 2007. His proven expertise is vibrantly alive in these macarons. With a thin, crisp shell and a moist, soft interior, the colorful assortment looks like a jewelry box, making even the time spent choosing which one to pick part of the fun. Please enjoy this delicate craftsmanship recognized by the world, along with your stories from Sanda.

Escoyama MATTERU CARAMEL TATIN ~Milk Sweets Matter~

和菓子

A product that adds the flavor of Caramel Tatin to Escoyama's 'Matteru' series. The flavors of Sanda milk and caramelized apples beautifully overlap.

Escoyama Dragée Nouveau Strawberry & Lime

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A single piece of excellence that Kobe is proud of, having won a gold medal at international competitions. This dragée consists of caramel-coated hazelnuts coated in milk chocolate mixed with freeze-dried lime. Produced by 'Patissier Es Koyama' in Sanda City, this is a confident creation that won the Gold Award in the Milk Chocolate category at the International Chocolate Awards 2017 Asia Pacific competition. Crunchy nuts, refreshing lime aroma, and mellow chocolate—the overlapping flavors in your mouth will make you reach for more. This small masterpiece is perfect as a treat for yourself or as a gift for someone special.

Escoyama Koyama Pudding

スイーツ

A pudding made by Susumu Koyama, a world-class pastry chef from Sanda. A smooth and deep, luxurious flavor that maximizes the natural essence of fresh eggs and milk.

Escoyama Amande Chocolat -es-

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A crunchy, addictive bite featuring fragrant almonds coated in high-quality chocolate. Produced by 'Patissier Es Koyama' in Sanda City, this is a renowned shop led by Susumu Koyama, a world-class chocolatier and award winner at Salon du Chocolat Paris. Roasted almonds are carefully coated in premium chocolate to create an amande chocolat that balances nuttiness with smoothness. With the crunchy texture of the nuts and the lingering sensation of melting chocolate in your mouth, the aroma and sweetness blend exquisitely. It is a slightly luxurious treat for adults that makes it hard to stop at just one. It also pairs perfectly with coffee.

Escoyama Noisettine-es

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A hazelnut baked confection produced by Escoyama in Sanda. The fragrant nut flavor and crispy texture are exquisite, pairing perfectly with chocolate.

Eskoyama Dragée Nouveau Matcha & Yuzu

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A two-layer structure featuring caramel-coated hazelnuts enveloped in milk chocolate infused with yuzu powder, topped with a layer of matcha white chocolate. Created by Susumu Koyama, who achieved the highest rank of 12 degrees at C.C.C., this dragée is a fusion of Japanese and Western flavors, where the aroma of yuzu enhances the bitterness of the matcha.

Escoyama SUSUMU KOYAMA’S SECRET TAKES II

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This chocolate collection is crafted using secret recipes by Susumu Koyama, the owner-chef of the renowned Mita restaurant, Escoyama. Mr. Koyama is a highly skilled pâtissier who has received top honors multiple times as an Asian and Japanese representative at the world's most prestigious chocolate festivals. His inexhaustible sense of playfulness and spirit of inquiry are tightly packed into this single box. Each piece of chocolate offers a different expression, much like tiny gemstones. As you take a bite, the deep aroma of cacao spreads through your mouth, and the carefully calculated layers of flavor will surely bring a smile to your face. It is a masterpiece perfect for a treat for yourself or a gift for someone special.

Escoyama SUSUMU KOYAMA’S CREATION I.C.A. 2016

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This is a commercialized version of the work that Susumu Koyama of Escoyama won at the International Chocolate Awards 2016. You can enjoy the delicate cacao flavors recognized by the world.

Escoyama Financienne Chocolat-es

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An Escoyama baked confection featuring crushed financier pieces made from thinly baked crepe batter, paired with caramel-coated almonds, all enveloped in 40% cacao milk chocolate. The combination of a light, crispy texture and the smooth aroma of cacao creates an irresistible treat.

Escoyama Buttons of Happiness ～ Don’t lose it! ～

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Inspired by the words of Daniel, a young boy from an Ecuadorian cacao farm, who said, 'I want to make the best cacao in the world.' Moved by his pure passion, Susumu Koyama, a master craftsman from Sanda, created these button-shaped chocolates. By combining rare Alba Nacional cacao with five types of Japanese tea—including Matcha, Hojicha, and Gyokuro—he achieved a rich flavor where East meets West. Each piece carries the message 'Don't lose what is important.' This adorable, button-like confection embodies a sincere devotion to cacao. It is an Escoyama chocolate that gently touches the heart of whoever eats it.

ESUKOYAMA KOYAMANIA(S)

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This is a special collection from Escoyama designed to capture the hearts of chocolate lovers. It was born from a popular establishment in Sanda City, Hyogo Prefecture, where pastry chef and chocolatier Susumu Koyama operates multiple brands across an expansive estate. Chef Koyama's chocolates are highly acclaimed worldwide, frequently winning gold medals at the International Chocolate Awards. Each piece reflects the chef's playfulness and passion, shining through the masterful combination of ingredients. KOYAMANIA is an assortment of baked goods and chocolates carefully selected by Chef Koyama himself. Why not take home a taste that will satisfy even the most enthusiastic fans as a memento of your visit to Sanda?

ESUKOYAMA SUSUMU KOYAMA’S CHOCOLOGY 2016

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A chocolate collection created by Susumu Koyama of ESUKOYAMA, inspired by his travels through cacao-producing regions in 2016. A highly coveted item for chocolate lovers, allowing you to enjoy the distinct flavors of each origin piece by piece.

Eskoyama Nougatine Brussels-es

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Developed by Susumu Koyama, an 11-time winner of France's C.C.C. highest award, inspired by chocolates he encountered in Brussels, Belgium. This crunchy treat features nougatine made of hardened caramel mixed with almonds, walnuts, and orange peel, all coated in chocolate.

Escoyama SUSUMU KOYAMA’S CHOCOLOGY 2015

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A chocolate collection created in 2015 by Susumu Koyama of Escoyama, featuring carefully selected origins. This is one of the annual 'Chocology' series, which features a different theme every year.

Escoyama Cake Chocolat Tumaco Leche 53%

スイーツ

A chocolate cake baked by Escoyama using 53% cacao from Tumaco, Colombia. The rich, fruity flavors characteristic of the region spread intensely through the palate.

Escoyama Orangette

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A sophisticated treat crafted by a world-renowned chocolatier. Created by Susumu Koyama—who has won the highest honors at Salon du Chocolat in France—in Sanda City, this 'Orangette' features candied orange peel coated in chocolate made from a blend of Mexican cacao and topped with fragrant almonds. The bittersweetness and refreshing aroma of the orange, the rich flavor of the cacao, and the nuttiness of the almond layer together beautifully. It is a luxurious taste for adults that pairs well with coffee or alcohol. A masterpiece worthy of a gift for someone special, providing satisfaction in every single bite.

Escoyama Chocolate Burger Factory

洋菓子

It looks exactly like a real hamburger, but it is a playful creation where everything inside is made of chocolate. It is crafted by 'Patissier Escoyama' in Sanda City. The owner, Susumu Koyama, is one of Japan's leading chocolatiers, having achieved top honors at the world-renowned C.C.C. chocolate festival. What started as a topping for Christmas cakes gained such popularity that it became a standalone product. Layers of hazelnut cream, butter sablé, and cocoa tuile are wrapped in milk chocolate to look identical to buns and burger ingredients. It is an exquisite treat that surprises you visually and delights you with every bite, exciting both children and adults.

Escoyama MC-07

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A chocolate collection crafted by Susumu Koyama of Escoyama, featuring seven different cacao origins. A journey through chocolate where you can taste the unique character of cacao from each origin, one piece at a time.

Escoyama Terrine De Chocolat Hekkonda

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The 'Terrine De Chocolat Hekkonda' from Escoyama takes its name directly from its unique shape, created by world-renowned chocolatier Susumu Koyama. Opened in 2013 in Sanda City, Hyogo Prefecture, Patissier Escoyama has grown into a 'sweet town' with multiple brands spread across a vast estate. Chef Koyama is a highly skilled professional who has repeatedly won top honors at chocolate competitions in France. This terrine is a popular creation named because its center naturally 'dents' (hekkonda) when perfectly baked. You can enjoy a melt-in-your-mouth texture, similar to raw chocolate, with the concentrated, rich flavor of cacao. Please take your time to savor the dense, lingering aftertaste of the chocolate.

Meigetsudo Mikino-sato

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A cute Japanese confection shaped like a sake jar, reflecting the culture of Miki, a renowned sake-producing region. Miki City in Hyogo Prefecture is a major production area for Yamada Nishiki, the sake rice that supports the famous Nada breweries. As a land that nurtures high-quality sake rice, it has shared deep ties with sake brewing since ancient times. Meigetsudo's 'Mikino-sato' was created in connection with this sake culture. Legend has it that when Empress Jingu visited, the locals presented her with sake placed in a jar, which she called 'miki' (sake jar), giving rise to the place name. This elegant treat features white bean paste with a gentle hint of yuzu aroma, wrapped in a moist baked skin. It is a confection that allows you to quietly savor the history and stories of Miki.

Issindo Bessho-ko

和菓子

A famous confection from Miki, named after Bessho Nagaharu, a castle lord of the Sengoku period. Issindo is a traditional confectionery shop that has continued to make Japanese sweets in Miki City for a long time. This "Bessho-ko" was named after Bessho Nagaharu, who was the lord of Miki Castle. Nagaharu was an ill-fated military commander known for the Battle of Miki against Hideyoshi and is an indispensable figure when discussing the history of the castle town, Miki. As this sweet is finished with a refined taste by a shop that has insisted on handmade quality for three generations, the romance of the Sengoku period gently overlaps with it. It is a Japanese sweet you would want to enjoy while reflecting on local history as a souvenir of your visit to Miki. Its profound deliciousness pairs well with tea. If enjoyed after touring the castle ruins, it will feel even more special.

Issindo Kamashiro no Tsuki

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A famous confection produced by Issindo, a long-established shop in Miki City. Named after the alias of Miki Castle, 'Kamashiro,' this elegant Japanese sweet is inspired by the moon.

Meigetsudo Hanbe Manju

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Takenaka Hanbei, a famous military strategist, fell during the fierce battles surrounding Miki Castle. This manju, bearing his name, is a confection deeply connected to Miki City, crafted by Meigetsudo, a Japanese-Western confectionery shop in Miki. Hanbei was a prominent figure who served as a strategist for Hashiba Hideyary (later Toyotomi Hideyoshi) and was famously known alongside Kuroda Kanbei as 'the two Heis.' In the 7th year of Tensho, he fell ill during the Battle of Miki set in Harima and passed away at the young age of 36. This manju features a deep, somewhat rustic flavor, with smooth red bean paste wrapped in dough infused with cacao. It is a unique Miki confection to be enjoyed while quietly reflecting on the history of the Warring States period.

Issindo Miki Ichiban

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A local specialty produced by Issindo, a long-established shop in Miki City. A Japanese confection imbued with the sentiment of being "the best in Miki," conveying the confectionery culture of Miki.

Miki Sightseeing Cookies

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These cookies are fun to look at and delicious to eat, featuring cute designs of sightseeing spots in Miki City. The 'Miki Sightseeing Cookies' are scattered with the highlights of Miki, a town known for its metalworking. Miki is one of Japan's leading metalworking areas, which flourished after the Battle of Miki by Toyotomi Hideyoshi, as he implemented tax exemptions to bring craftsmen back to the area. It is still widely known nationwide for its forged blades such as saws and kitchen knives. These cookies allow you to enjoy the famous spots of this historic town as if you were touring them, making them perfect for souvenirs. Filled with the creator's local pride, it is a visually delightful treat that lets you experience the charm of Miki while eating.

Issindo Miki Kassen

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A Japanese confection created by Issindo of Miki City, inspired by the Battle of Miki from the Warring States period. A famous sweet that tells the story of the historic castle town of Miki.

Hardware Senbei (Metalwork Rice Crackers)

和菓子

Rice crackers shaped like scissors and pliers—a playful confection unique to Miki, the town of hardware. Miki City has long been known for manufacturing carpentry tools such as saws, chisels, and planes, and its reliable craftsmanship is designated as a national traditional craft, "Miki Hardware." This Hardware Senbei was created to convey the pride of this craftsman's town through sweets. Each cracker is carefully baked using molds made by local hardware manufacturers. With fun variations in flavor such as plain, peanut, bean-filled, and shrimp, each crispy and fragrant cracker is packed with the industrial culture of Miki, the town of manufacturing. It is a delightful sweet that is as much fun to look at as it is to eat.

Juchheim Liebchen

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📍 JR八王子駅、市川駅、稲毛駅 ほか4件

A delicate baked confection from Juchheim, with a name meaning 'beloved one' in German. Produced by the prestigious German confectionery house Juchheim, known for introducing Baumkuchen to Japan. 'Liebchen' is an assortment of Langues de Chat made by lightly baking dough rich in butter and fresh cream. You can enjoy several varieties, including almond, macadamia nut, and gianduja. It features an elegant, rich melt-in-your-mouth sensation that crumbles delicately upon tasting, with the abundant flavors of butter and fresh cream spreading softly through the palate. True to its name, it is a small and lovely sweet that you will want to give to someone special with all your heart.

Juchheim Tegebäck

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📍 新千歳空港、広島空港、中部国際空港 ほか7件

Meaning 'tea cookies' in German, this is a long-selling representative product of Juchheim. It is an assortment of historic cookies that Juchheim, founded in 1909, has continued to sell since its opening. The true essence of Tegebäck lies in the fact that all 12 varieties are made using different recipes and methods. The commitment to meticulous confectionery making is evident in everything, including the handmade jams used inside. This single tin is packed with the creator's dedication. A major charm is being able to enjoy a different texture with every piece—crispy, crumbly, or crunchy. It is like a treasure box of diverse flavors, perfect for accompanying tea. Please enjoy the techniques of Juchheim that have been passed down for over 100 years since its founding.

Soroban Monaka

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A unique monaka (wafer sandwich) shaped like abacus beads, inspired by Ono City, which is known as a production center for the soroban (abacus). This item is full of charm unique to Harima, offering visual enjoyment. Ono City is the birthplace of 'Banshu Soroban,' boasting a 400-year tradition. The long history of abacus making, designated as a national traditional craft, serves as the inspiration for this sweet. It features a simple, rustic flavor with plenty of bean paste tucked inside a crisp monaka shell. The cute shape of the abacus beads makes it a great conversation starter. It is a delightful confection perfect as a souvenir of your visit to Ono or as a small gift. It also pairs beautifully with tea.

Soroban Senbei (Abacus Rice Crackers)

和菓子

Ono City in Hyogo Prefecture boasts the highest production volume of abacuses in Japan. This 'Soroban Senbei' was created in honor of the birthplace of 'Banshu Soroban,' which accounts for approximately 70% of the domestic market share. The unique shape, modeled after the beads of an abacus, is sure to catch your eye. Banshu Soroban originated from techniques brought from Otsu during the Azuchi-Momoyama period and remains a traditional craft passed down one by's one by skilled artisans. We have infused this fragrant rice cracker with pride for this local industry. With a crispy texture and a simple, rustic flavor, it is perfect as an accompaniment to tea. It is a playful souvenir that conveys the history and culture of Ono City.

Jagarico Luxury Crab Dashi Flavor

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📍 小松空港、能登空港、米子空港 ほか16件

Calbee's Jagarico Kinosaki Onsen Limited Edition - Luxury Crab Dashi Flavor. A local snack unique to the hot spring town, expressing the rich umami of crabs from the Sea of Japan through a concentrated dashi flavor.

Yumura Onsen Kinu no Shirabe

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📍 湯村温泉

A famous confection named after Yumura Onsen in Shinonsen Town. 'Kinu no Shirabe' is a Japanese sweet with a silk-like smooth texture, serving as an onsen souvenir that conveys the atmosphere of this hot spring, which has been renowned since the Heian period.

Mototakasagaya Petit Écorce

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📍 元町駅

A thin, baked confection 'Petit Écorce' produced by the long-established Kobe shop, Mototakasagaya. It is a cute, easy-to-eat mini version of their representative Western-style confectionery, 'Écorce.' Écorce is made by kneading specialized flour according to the season and baking it thin and crispy in French-made ovens. They focus on pursuing 'the ultimate flour' to bring out the natural deliciousness of the ingredients. Petit Écorce comes in three different shapes, each offering a unique texture. Its light melt-in-the-mouth sensation and savory aroma pair perfectly with both tea and coffee. It is a baked sweet that allows you to enjoy an elegant taste born in Kobe, one bite at a time.

Les Espoirs Clavier Coloré

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📍 元町駅

These are 'Clavier Coloré' colorful cream-sand cookies produced by Kobe Fugetsudo's brand 'Les Espoirs.' The name means 'colorful keyboard' in French. Five colors of cookies, inspired by piano keys, are sandwiched with smooth cream containing chocolate or dried fruits. It is a treat where you can enjoy both visual splendor and different flavors for each color. Les Espoirs, a brand meaning 'hope' in French, was founded in 1976. Visually delightful and multi-flavored, these are elegant and lovely baked goods from Kobe that are perfect as gifts.

Les Espoirs Gaufrelle

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📍 元町駅

A long-selling representative of Kobe Fugetsudo's brand 'Les Espoirs,' the 'Gaufrelle' has been loved for a long time since its birth in 1980. It is structured like a mille-feuille chocolate, with five thin layers of baked dough and cream coated in chocolate. You can enjoy a light, crispy texture and a rich buttery aroma. Les Espoirs is a brand known for its fragrant baked goods made using high-quality butter, eggs, and flour. With just one bite, the delicate layers melt in your mouth. It is an elegant taste born in Kobe, perfect as an accompaniment to coffee or tea.

Espoir Shimosan

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📍 元町駅

Shimosan is a cream-sand cookie produced by 'Espoir,' a brand by Kobe Fugetsudo. Established in 1976, Espoir is a confectionery brand whose name means 'hope' in French. It features moist, baked cookies sandwiched with cream containing raisins soaked in liqueur. The rich aroma of rum raisins blends with the flavor of butter, resulting in a sophisticated taste for adults. The richness of the dough, made with high-quality butter and eggs, enhances the aroma of the liqueur. It is a perfect item to enjoy during a relaxing tea time with coffee or tea, packed with the elegance characteristic of Kobe.

Espoir Doricapo

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📍 元町駅

Bite-sized baked confectionery from Kobe Fugetsudo's Espoir brand. The assortment type, which allows you to enjoy various flavors, is popular as a gift.

Kobe Fugetsudo Chocolate Papillot

洋菓子

📍 元町駅

Chocolate-flavored thin wafers produced by Kobe Fugetsudo, an established company founded in 1897 (Meiji 30). 'Papillot' means butterfly in French, and as the name suggests, its adorable shape resembling a butterfly knot catches the eye. The rich flavor of cacao spreads softly through the crispy, light texture of the dough. Kobe Fugetsudo is a long-standing shop known for its gaufres, with a long-standing reputation for its skill in making thin wafers. Its charm lies in its cute appearance and elegant melting sensation. It is an item where you can enjoy the delicate and refined taste unique to a Kobe establishment, perfect as a small gift or an accompaniment to tea time.

Kobe Fugetsudo Papillot

洋菓子

📍 元町駅

Thin wafers called Papillot from Kobe Fugetsudo. It features a light texture with delicate dough shaped into a butterfly knot, and pairs well with tea or coffee.

Kobe Fugetsudo Minion Mini Gaufret

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📍 元町駅

A lovely limited-edition package featuring the design of the popular characters, Minions, on a mini size of Kobe Fugetsudo's flagship confection, 'Gaufret'. Gaufret is Kobe Fugetsudo's signature product, consisting of two thin wafers sandwiched with cream. You can enjoy the same crispy, light texture and the elegant taste of vanilla or chocolate creams in this adorable packaging. It is a traditional flavor perfected over many years by this long-established shop founded in 1897. This playful Kobe souvenir is loved by children and adults alike. It is a popular treat across generations—fun to give away and a joy to receive.

Kobe Fugetsudo Chiikawa Mini Gaufret

洋菓子

📍 元町駅

A limited-edition product featuring Chiikawa characters on Kobe Fugetsudo's mini Gaufret. You can enjoy the taste of this long-established shop, founded in 1897, in a cute package.

Juchheim Baum Set (Plain & Chocolate)

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📍 元町駅

An assortment of Baumkuchen that carries on the tradition of Juchheim, the long-established bakery that first baked Baumkuchen in Japan. You can enjoy two varieties: Plain and Chocolate. The founder, Karl Juchheim, was a German pastry chef who came to Japan as a prisoner of war during World War I. It is said that he baked the first Baumkuchen in Hiroshima in 1919 (Taisho 8). Later, following the Great Kanto Earthquake, he moved to Kobe, which became the location of the main store. With a beautiful cross-section resembling annual tree rings created by many layers of baking, the moist cake melts in your mouth. Please enjoy this traditional taste that has been passed down for over 100 years.

Juchheim Baum (Chocolate)

洋菓子

📍 元町駅

A product that adds chocolate flavor to Juchheim's Baumkuchen. The aroma of cacao spreads through the moist cake, offering a different taste from the standard plain version.

Morozoff Fancy Candy

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📍 明石駅、尼崎駅、JR芦屋駅 ほか50件

These are 'Fancy Candies,' colorful and incredibly adorable candies produced by Morozoff, which was founded in Kobe in 1931 (Showa 6). This assortment allows you to enjoy seven different flavors that highlight the essence of nuts and fruits. Each piece is individually wrapped, making for a very vibrant and colorful appearance. Morozoff is a historic long-established shop symbolizing Kobe's Western confectionery culture, co-founded by Russian Fyodor Morozoff and a Japanese entrepreneur. Just looking at these multicolored candies lifts your spirits. This lovely sweet, born in Kobe, is perfect as a small souvenir or a little gift.

Morozoff Cocoa Peanuts

その他

📍 明石駅、尼崎駅、JR芦屋駅 ほか50件

A long-selling product, 'Cocoa Peanuts,' produced by the long-established Kobe brand Morozoff. It is a staple small gift that has been loved for a long time from Morozoff, founded in 1931. This item features roasted, fragrant peanuts coated in premium cocoa powder. The balance between the savory peanut flavor and the bittersweet, sweet cocoa coating is exquisite. It pairs well with both teatime snacks and alcoholic beverages. It is an addictive deliciousness that makes you keep reaching for more. Some versions come in small individual packets, making them easy to snack on. It offers a high-quality, timeless taste unique to a Kobe confectionery shop.

Morozoff Arcadia (Cashew Nuts)

洋菓子

📍 明石駅、尼崎駅、JR芦屋駅 ほか50件

A long-selling product called 'Arcadia,' developed in 1971 by Morozoff, which was founded in Kobe in 1931. It was created as a year-round confectionery to supplement the decline in chocolate sales during the summer months. While it was originally a macaron-type treat, it was improved into its current cookie form in 1973. The commitment is evident in how skilled artisans manually select Indian cashew nuts for use. The savory flavor of the nuts spreads through the crispy cookie. A Kobe masterpiece that has continued to be loved for over 50 years. The reliable taste produced by artisanal craftsmanship is enjoyed across generations. This is a product truly worthy of a high-quality gift.

Morozoff Arcadia (Macadamia Nuts)

洋菓子

📍 明石駅、尼崎駅、JR芦屋駅 ほか50件

A long-selling product developed in 1971 by Morozoff, which was founded in Kobe in 1931. The method of kneading plenty of nuts into an egg-white-based dough was revolutionary in Japan at the time. In 2024, it was renewed from the conventional 'Mixed Nuts' to 'Macadamia Nuts,' adding a new chapter to its history of over 50 years.

Morozoff Arcadia (Chocolate Chip)

洋菓子

📍 明石駅、尼崎駅、JR芦屋駅 ほか50件

The chocolate chip flavor of the Arcadia series, born in 1971. It features a deep flavor achieved by adding chocolate chips to fragrant almonds and kneading cocoa into the dough. The gold and black tin, inspired by Japanese Makie lacquerware, is based on an original hand-drawn illustration by the person in charge, possessing such a presence that people say, 'One look and you remember that taste.'

Caffarel Partenza

洋菓子

A selection box called 'Partenza' produced by Caffarel, a long-established chocolate brand originating from Turin, Italy. Caffarel is a historic brand founded in 1826. Caffarel is the creator of 'Gianduja,' a blend of roasted hazelnut paste and cacao. In one box, you can enjoy a variety of chocolates, including this traditional flavor invented in 1865. With its main Japanese store located in Kitano, Kobe, it blends into the exotic atmosphere of the port town. The smooth melting texture and rich aroma are the authentic taste of Italy itself. This is a high-quality chocolate assortment perfect for gifts to special people.

Caffarel Gianduja Classic Tablet

洋菓子

A tablet version of the Gianduja chocolate, which was the first in the world to be invented in 1865 by Caffarel, founded in Turin, Italy, in 1826. It features a smooth melting texture with 28% hazelnut content and became an official purveyor to the Italian Royal Family in 1869. In 2004, it established its main Japanese store in Kitano, Kobe.

Caffarel Gianduja Dieci

洋菓子

A box containing 10 pieces of Caffarel's gianduja chocolates. Delivering the tradition of hazelnut chocolate born in Turin in 1826, straight from Kobe.

Freundliebe Stollen

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A traditional German Christmas pastry, 'Stollen,' crafted by Freundliebe, a long-established Kobe bakery founded in 1924 (Taisho 13). The founder, Heinrich Freundliebe, was German. After settling in Japan following World War I, he established authentic German bread and this stollen within the lifestyle of Kobe. Today, the bakery is also known for using the former Union Church building as its shop and cafe. This item features a dough rich in butter, kneaded with plenty of dried fruits and nuts, and coated in powdered sugar. In the German style, the flavors meld more deeply as the days pass, making it best enjoyed by slicing thinly and savoring bit by bit. It is a Kobe specialty that heralds the arrival of winter.

Arima Senbei Honpo: Arima Carbonated Spring Senbei

和菓子

📍 神戸空港、神戸駅、三ノ宮駅 ほか3件

Carbonated senbei (rice crackers) are a specialty of Arima Onsen, which is counted as one of Japan's three oldest hot spring towns. These are thin, baked crackers with a light and crispy texture that have been beloved in the hot spring town since ancient times. Since long ago, springs containing carbon dioxide have flowed in Arima, and during the Meiji era, an idea was born to use that carbonated water to bake the senbei. The characteristic method involves kneading flour, sugar, and other ingredients simply with carbonated water and baking them thinly. You can enjoy a light texture and a simple, gentle sweetness. A classic souvenir of Arima, full of hot spring atmosphere. It pairs perfectly with a piece enjoyed alongside tea after a soak in the springs. It is a warm flavor that has been loved for a long time.

Kobe Maple Pancakes

スイーツ

A baked confection born in Kobe, characterized by the sweet aroma of maple syrup spreading through the air. It is a heart-fluttering treat featuring a fluffy pancake-like batter gently infused with maple flavor. This light and stylish sweet is unique to Kobe, where a high-collar Western confectionery culture is deeply rooted. Its moist texture and the mellow, gentle sweetness of maple make it perfect for a relaxing teatime. Many versions come individually wrapped for easy distribution, making them popular as casual gifts. Perfect for when you want to take a breather with a cup of coffee or tea. It is a sweet with a gentle flavor that lets you feel the essence of Kobe's cafe culture.

Morozoff Pudding Cookie Kobe

洋菓子

📍 伊丹空港、JR大阪駅、三ノ宮駅 ほか3件

The 'Pudding Cookie' is a confection that transforms the flavor of the flagship custard pudding from Kobe's long-established Morozoff into a cookie. It is a highly popular souvenir sold exclusively in Kobe. Smooth, pudding-flavored cream is sandwiched between crispy cookies. You can enjoy the nostalgic, gentle sweetness of that famous custard pudding and the savory texture of the cookie all at once. This item reflects the deep commitment to pudding that only Morozoff, founded in 1930, can provide. A playful sweet that pudding lovers will find irresistible. As a limited edition available only in Kobe, it is highly appreciated as a gift. It is a flavor that adds joy to your teatime.

Torta Paradiso Piccolo

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A small version of the Torta Paradiso, which means 'Heavenly Cake' in Italian. It is an elegant and light butter cake based on a traditional confection originating from Pavia in Northern Italy. Legend has it that in its birthplace, it was named after people who tasted it and exclaimed, 'This is the taste of heaven!' It features a light batter infused with lemon zest, offering a charming, delicate melt-in-your-mouth texture. A Kobe pastry shop carefully bakes these to bring out the best in each ingredient. Moist, light, and possessing a gentle flavor that makes you want to eat it every day. This is a treat where you can enjoy the charm of simple Italian home baking through the reliable techniques of Kobe.

Fami-chan Madeleine

洋菓子

The Kobe-born "Fami-chan" has become a confection. Familia is a children's clothing brand born in Kobe in 1950. Known as a purveyor to the Imperial Family, it is a pioneer of Japanese children's wear. Its symbol, the white bear cub "Fami-chan," has been loved as a child's first friend since the 1950s. These madeleines are shaped like Fami-chan and have a soft, gentle taste. Featuring a moist dough rich in the aroma of butter and an adorable shape that brings a smile just by looking at it, these baked goods are perfect as a gift for children or as a Kobe-style souvenir. It is a treat that is sure to elicit cheers the moment the box is opened.

Kobe View Spot Chocolate

洋菓子

📍 神戸空港、三ノ宮駅、北野異人館街 ほか1件

This is a chocolate that allows you to take the entire cityscape of Kobe home with you. As a port city, Kobe is full of highlights such as foreign residences (Ijinkan), the Port Tower, and sparkling night views. It has long been cherished as a stylish and exotic city that incorporates Western culture. Featuring Kobe's famous landmarks on the packaging, this chocolate is a souvenir that lets you bring back your travel memories. The individually wrapped pieces make it convenient for giving as gifts to colleagues or friends. Enjoy a moment of chocolate, savoring each piece while gazing at the scenery of Kobe. Along with its sweet and smooth flavor, this classic Kobe souvenir will make you want to linger in the afterglow of your journey.

Konigs Krone Kuma Pochi Pie

洋菓子

Kobe's idol "Kuma Pochi" has become a crispy pie. Konigs Krone was founded in Mikage, Kobe, in 1977. The shop name means "crown" in German, and the character "Pochi," a bear wearing a crown, is a very familiar sight in Kobe. It is known as a famous German confectionery shop that has been loved locally for a long time. This Kuma Pochi Pie is a pie confection shaped like that very Kuma Pochi. We have paired many layers of crispy pastry with smooth chocolate. The compatibility between the fragrant pastry and the sweet chocolate is outstanding. With its cute appearance and delicious taste, it is a treat that will bring a smile to everyone from children to adults.

Mon Loire Kobe Matcha Chocolate Stick

洋菓子

A meeting of Japanese and Western flavors, crafted by a chocolate specialty store in Kobe. Founded in Kobe in 1947, Mon Loire is well-known for its leaf-shaped 'Leaf Memory' chocolates. As a specialty shop, they have focused on delivering chocolates that are loved by everyone, rather than just expensive luxury items. The passion of the founder, who studied authentic European chocolate-making methods, lives on in their products. This chocolate stick combines the aroma of Uji matcha with the smoothness of chocolate. The bittersweet matcha flavor and the melt-in-your-mouth chocolate blend slowly together. It offers a refined taste that harmonizes Japanese elegance with Kobe's Western sensibility. It is perfect as an accompaniment to tea or as a thoughtful small gift.

Kaisendo Kani Juwari Senbei (Crab Rice Cracker)

和菓子

📍 三ノ宮駅、豊岡駅、城崎温泉

The essence of Sea of Japan crab, captured in a single thin cracker. 'Kaisendo' is a manufacturing and retail shop in Kinosaki Onsen, operated by a seafood processing company in Kasumi. Their flagship product is rice crackers made with serious dedication by professionals who know everything about fish. A key feature is the beautiful finish, lightly tinted red using natural pigments like red koji rather than synthetic food coloring. At the shop, you can also enjoy live demonstrations of freshly baked crackers. This Kani Juwari Senbei is a single cracker that concentrates the deliciousness of crabs caught in the Sea of Japan. The thin, crispy texture provides an irresistible crab aroma and sweetness that expands as you chew. It pairs perfectly with both tea and alcohol. A classic hot spring souvenir to enjoy alongside a tour of Kinosaki's baths, this item is sure to be appreciated as a memento of your trip.

Kobe Pudding Crunch

その他

📍 六甲山牧場

Kobe's famous pudding has transformed into a crispy texture. Smooth pudding is a well-known sweet in Kobe, a city where Western confectionery culture is deeply rooted. This Kobe Pudding Crunch is a new type of souvenir that recreates the flavor of that custard pudding in the form of crunchy chocolate. With one bite, the gentle sweetness of pudding and the bitterness of caramel spread along with a light, crunchy texture. A great advantage is that it can be easily enjoyed at room temperature without needing refrigeration. Since they are individually wrapped, they are also very useful as easy-to-distribute souvenirs for colleagues or friends. It is a popular item that allows you to take home a casual taste of Kobe.

Hokkaido Imo Komachi

その他

📍 新千歳空港、JR所沢駅、神戸ハーバーランド

We have transformed Hokkaido potatoes into a fluffy, delicious treat. Potatoes grown in the vast lands and cool climate of Hokkaido boast a moist sweetness and a fluffy texture. This 'Hokkaido Imo Komachi' is a sweet potato-style baked confection that highlights the simple, rustic flavor of those very potatoes. With a single bite, a fluffy mouthfeel and a gentle sweetness reminiscent of butter spread across your palate. It offers a nostalgic taste that cherishes the deliciousness of the ingredients themselves. Since each piece is individually wrapped, it is perfect for both souvenirs and snacks. A baked treat you'll want to eat every day, making it a delightful accompaniment to tea.

Yu-tan Tamago Custard

その他

📍 湯村温泉

A gentle taste of Arima Onsen that makes you crave it right after a soak. Arima Onsen is a rare hot spring in Japan where reddish-brown 'Golden Spring' and colorless, transparent 'Silver Spring' coexist. Counted as one of Japan's three oldest hot springs, it has been loved by many since ancient times. This sweet is an egg custard confection inspired by the waters of Arima. Its charm lies in its silky texture reminiscent of 'onsen tamago' (hot spring eggs) and a comforting, gentle sweetness. It features a soft mouthfeel that naturally draws you in after warming up in the hot springs. As a hot spring souvenir that allows you to take the lingering essence of an Arima trip home with you, it is a heartwarming treat enjoyable by everyone from children to the elderly.

Kobe Franz Kobe Haikara Chocolate (Strawberry)

洋菓子

📍 神戸ハーバーランド、北野異人館街、北野工房のまち ほか1件

A stylish 'haikara' chocolate from the exotic city of Kobe. Kobe Franz was founded in Kobe in 2002. Born from the desire to 'deliver sweets from the exotic Kobe to the entire nation,' the brand is widely known for products like the three-layered 'Magic Pot Pudding.' This Kobe Haikara Chocolate is a gorgeous treat coated in the sweet and sour flavor of strawberry. The stylish packaging is also charming, inspired by the 'haikara' (high-collar/fashionable) streets of Kobe that were quick to adopt Western culture during the Meiji era. One bite allows the strawberry flavor and smooth chocolate to melt together. It is a quintessential Kobe chocolate souvenir to be enjoyed along with the sophisticated atmosphere of the port city.

Kuri-imo Ecorce

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📍 伊丹空港

An autumn limited edition of 'Ecorce,' the flagship Western-style confectionery from Motomachi, Kobe-based Motohosakaya, founded in 1877. Ecorce, born in 1970, is a long-selling treat consisting of thin, rolled dough; this Kuri-imo (Chestnut & Sweet Potato) Ecorce is a seasonal item that combines Japanese ingredients like chestnut and potato into that crispy dough.

Conditore Kobe - Kobe Harbor Roll

スイーツ

📍 伊丹空港、関西国際空港、尼崎駅 ほか1件

A moist roll cake that lets you feel the breeze of Kobe Port. Conditore Kobe is a confectionery brand born in 1998 in the sweets city of Kobe. Artisans seeking global flavors deliver carefully crafted items from the port town of Kobe. "Conditore" is the German word for a pastry shop. This Kobe Harbor Roll is a roll cake featuring sponge cake infused with custard, wrapped generously with lightly sweetened whipped cream. The moist sponge and smooth cream melt gently in your mouth. With a sophisticated taste characteristic of Kobe, it is a delightful item for both souvenirs and personal treats.

Calbee Kappa Ebisen Zarame

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📍 新千歳空港、神戸ハーバーランド、カルビープラス新千歳空港店

The familiar taste, now enhanced with the sweetness of granulated sugar. A sweet and salty treat where the long-selling snack Kappa Ebisen is coated in Zarame (granulated) sugar. The gentle sweetness of the sugar layers over the classic shrimp-flavored snack, famous for its catchphrase "Can't stop, won't stop." The exquisite balance of savory shrimp, rich sugar, and moderate saltiness will keep you reaching for more, one after another. Sometimes sold in regional packaging, making it perfect as a souvenir. It is a delightful variation that offers a new yet nostalgic deliciousness that children and adults alike can get hooked on.

Kitsuneiro Raspberry Butter Dorayaki

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A new sensation that overturns the common sense of dorayaki. Kitsuneiro is a popular dorayaki specialty shop located on the Sake Brewery Street in Itami, Hyogo. It is a famous shop that sometimes draws long lines, known for its unique dorayaki featuring golden-brown baked dough paired with fruits and nuts. Its charm lies in its free-spirited ideas that transcend the boundaries of traditional Japanese confectionery. This Raspberry Butter Dorayaki offers a new sensation, combining sweet and sour raspberries with rich butter cream inside fluffy dough. Despite being a Japanese sweet, it possesses a brilliance reminiscent of Western confectionery. As a souvenir, it is an exciting treat likely to elicit cheers the moment it is opened.

Kobe Beef Senbei

和菓子

📍 神戸駅、三ノ宮駅、神戸ハーバーランド

We have captured the taste of the world-renowned Kobe beef within a rice cracker. Only cattle that meet particularly strict standards among Tajima cattle can call themselves Kobe Beef. It is a brand recognized globally for its fine marbling and melting umami, known even abroad as "KOBE BEEF," and is counted as one of Japan's three major Wagyu breeds. This senbei (rice cracker) is a fragrant piece that leverages the deliciousness of Kobe beef. As you chew, the richness and flavor of the beef spread slowly through your mouth, paired with a pleasant crispy texture, making it perfect as both a snack or an accompaniment to alcohol. It is a highly talked-about souvenir that allows you to easily take home a luxury unique to Kobe.

Bretonne Petit Sablé (Cashew Nut & Almond Chocolat)

洋菓子

A sable born in Hyogo, designed to let you enjoy the aroma of butter. Bretonne is a brand established in 2012 as a specialty shop conveying the deliciousness of baked goods from the Brittany region of France. Headquartered in Kobe, they specialize in baked goods that utilize high-quality salt and butter, specialties of Brittany. This Petit Sablé assortment allows you to enjoy two varieties: Cashew Nut and Almond Chocolat. The charm lies in the rich aroma of butter, the nuttiness, and a light, melt-in-your-mouth texture. It is perfect with coffee or tea, and the elegant packaging makes it a wonderful gift. This item delivers a luxurious moment infused with authentic traditional methods.

Patisserie Cassaredo Square Cheesecake

スイーツ

A rich yet light cheesecake from Kobe. Patisserie Cassaredo is a beloved confectionery shop in the sweets city of Kobe. It is well-known for its careful confectionery making with a focus on high-quality ingredients, and one of its signature items is this square cheesecake. While it features a rich flavor where you can clearly sense the depth of the cheese, it has a smooth, melt-in-your-mouth, and elegant finish. With every bite, the aroma of cheese gently spreads, allowing you to enjoy it without getting tired of the flavor until the very end. The beautiful square shape makes it visually appealing as a souvenir, and its ease of slicing is also a plus. It is a classic that showcases the excellence of Kobe sweets, perfect to enjoy with coffee or tea.

Morozoff Edam Cheese Cake Mini

スイーツ

📍 JR赤羽駅

A rich, bite-sized cheesecake from a long-established Kobe maker. Established in Kobe in 1931, Morozoff is a long-standing confectionery manufacturer known for its puddings and chocolates. Its custard pudding served in glass dishes is now popular nationwide. The company is also known as one of the pioneers that spread Valentine's Day culture in Japan. This Edam Cheese Cake is a mini-sized cheesecake using Edam cheese, which represents the Netherlands. Its charm lies in its powerful yet mellow flavor, where a gentle sweetness follows the initial saltiness. Despite its small size, it is full of richness, and the moist cake melts in your mouth. It is an item that will be appreciated as an elegant souvenir characteristic of Kobe.

&EARL GREY Hojicha Earl Grey

その他

📍 三ノ宮駅

A black tea born in Kobe, where Japanese and Western tea cultures blend together. &EARL GREY is Japan's first specialty Earl Grey shop, established in Sannomiya, Kobe, in 2018. With a commitment to the aroma of natural bergamot, they offer a diverse range of flavors including black tea, green tea, and hojicha (roasted green tea). The shop has gained popularity as a place that conveys the charm of Earl Grey through a new style. This particular item is a unique blend that combines fragrant hojicha with the bergamot-scented notes of Earl Grey. It achieves a beautiful harmony between the familiarity of Japanese tea and the elegant aroma of Western tea. Please enjoy this new way of experiencing tea when you want to take a relaxing break.

À La Campagne Tarte aux Fruits Rouges

スイーツ

📍 JR浦和駅

A red fruit tart created by À La Campagne, a specialty tart shop from Kobe. A gorgeous dish featuring plenty of berries on a crispy tart crust.

Antenor Langue de Chat (Citron)

洋菓子

📍 恵比寿駅

A Langue de Chat born in Kobe, featuring a refreshing lemon aroma. Antenor is a confectionery brand founded in Kitano, Kobe in 1978, with the ambition to 'create the best Western-style sweets in Japan.' It is one of Kobe's most iconic shops, with a history of helping popularize cream-filled cakes in Japan. The shop's name is derived from a wise strategist in Greek mythology. This Langue de Chat features thin, crispy baked dough sandwiched with refreshing citron cream. The aroma of butter and the acidity of lemon spread lightly on the palate. With an elegant melt-in-your-mouth texture, it pairs perfectly with coffee or tea. It is a delightful baked treat for souvenirs, allowing you to experience the refined confectionery culture of Kobe.

Rokkosan Bees Yamamitsu Lemon Rusks

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We have baked the blessings of Mount Rokko into a crispy delight. Beekeeping has been conducted on Mt. Rokko as a Hanshin Electric Railway project since 2012, and the harvested honey has been beloved as 'Yamamitsu.' These rusks are a product overflowing with nature's bounty, utilizing that very Mt. Rokko honey and lemon. The crispy, fragrant rusk spreads a gentle sweetness of honey and the refreshing acidity of lemon. It features a light, pleasant aftertaste that highlights the natural flavors of the ingredients. As a souvenir that lets you feel the familiar nature of Kobe through Mt. Rokko, it is also perfect as an accompaniment to your tea time.

Chocolat Republic Special Shortcake

スイーツ

A Kobe shortcake infused with the aroma of high-quality cacao. Chocolat Republic has been a beloved patisserie & cafe in Kobe since 2002. Named 'The Republic of Chocolate,' they create playful sweets with a commitment to ingredients. They offer many popular products, such as Nama Chocolate Mont Blanc and oven-baked Gateau Chocolat. This Special Shortcake is a chocolate sweet that leverages premium cacao. You can enjoy the aroma of cacao unique to a chocolate specialist along with a soft, smooth melt-in-your-mouth texture. It is a sophisticated Kobe-style treat that chocolate lovers will find irresistible—a flavor worthy of a special tea time.

Kobe Six Views Mini Gaufres - Port Tower

和菓子

📍 伊丹空港、神戸空港、明石駅 ほか3件

Mini gaufres featuring an illustration of Kobe's symbol, the Port Tower. Kobe Fugetsu-do is a long-established confectionery founded in 1897 (Meiji 30). Their signature product, Gaufre, is a representative Kobe confection consisting of thin, crispy wafers sandwiched with cream, inspired by a sweet brought back to Japan by travelers returning from France. This 'Kobe Six Views Mini Gaufre' is a limited edition that incorporates designs of six famous scenic spots in Kobe. The Port Tower version is particularly popular, featuring the symbol of the port city of Kobe on its packaging. While maintaining the signature crispy, light wafer and smooth cream taste, this item allows you to take a piece of Kobe's scenery home with you. Its easy-to-distribute size is also a great feature.

Mototakasagoya Mandel Schichel

洋菓子

📍 伊丹空港、神戸空港、明石駅 ほか4件

A thin Kobe confection reminiscent of almond tiles. Founded in 1877 (Meiji 10), Mototakasagoya is a long-established Kobe shop known for its original square Kintsuba. This Mandel Schichel, which means 'almond tile' in German, is a representative baked good of the store. The thinly spread dough is generously topped with sliced almonds and baked individually with exquisite heat control. Its charm lies in the fragrant aroma of almonds and its crisp, light texture. The savory flavor that spreads as you chew pairs perfectly with coffee or tea. Delivered with the language of flowers for almonds—'sincere love'—this is an elegant Kobe souvenir that shines with the reliable craftsmanship of a long-established shop.

C3 Baked Tiramisu

スイーツ

📍 伊丹空港、中部国際空港、秋葉原駅 ほか6件

Our signature tiramisu, famous since our founding, has been transformed into a baked confection. C3 (C-Three) is a brand that was born in 1987 as an Italian cafe. The store name is derived from the three 'Cs': Coffee, Cheese, and Cacao, and its flagship product is a tiramisu using all three ingredients. This baked tiramisu was created so that you can enjoy our popular tiramisu anytime, anywhere, in a convenient baked form. Using dough made with Hokkaido mascarpone, coffee sauce is slowly infused using specialized machinery. It offers an authentic, moist, and bittersweet flavor. Please try this award-winning product, which has repeatedly won gold medals at the Monde Selection.

Goncharoff 'Kobe Luminarie Plain Chocolate'

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A chocolate creation that overlays the light festival decorating winter Kobe. Goncharoff is one of Japan's leading long-established chocolate makers, founded in 1923 in Kitano, Kobe, by Russian confectioner Makar Goncharoff. It is even said to have created Japan's first whiskey bonbon. This plain chocolate was crafted with the image of the Kobe Luminarie, which began as a way to mourn the victims of the Great Hanshin-Awaji Earthquake and to pray for the reconstruction and rebirth of the city. The packaging, reminiscent of majestic light art, is perfect as a winter souvenir from Kobe. Within its smooth and gentle sweetness, the history and prayers of Kobe softly reside.

Kobe Kitano Street Stick Cheesecake

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A convenient cheesecake reminiscent of Kobe Kitano, the town of foreign residences. Kobe's Kitano is an area filled with exotic atmosphere, where Western-style houses (Ijinkan) inhabited by foreigners during the Meiji era opening of ports still stand today. The cityscape, with Western buildings scattered along sloping streets, conveys the high-collar, fashionable atmosphere characteristic of Kobe. This stick-shaped cheesecake embodies that Kitano atmosphere. Being stick-shaped, it is convenient to eat in bites without getting your hands dirty. The rich cheese flavor spreads moistly in your mouth and pairs well with coffee or tea. It is a reliable choice for group souvenirs, allowing you to easily enjoy the fashionable essence of Kobe.

Mini Kobe Maron

洋菓子

📍 神戸空港

A single-serving size version of a pie confection luxuriously enveloping an entire large chestnut. The signature "Kobe Maron" from Kobe Shelbour was originally born from a bakery's chestnut pie. It is a labor-intensive sweet, featuring carefully hand-baked 144 layers of pastry wrapped around chestnut paste with reduced sweetness and a whole large chestnut. It is also a proven performer, having achieved the #1 sales spot in the Kobe Selection. This Mini Kobe Maron maintains that same deliciousness but is crafted in a smaller size to be enjoyed in one bite. The crispy, light pastry and the soft, gentle sweetness of the chestnut spread throughout your mouth. Its easy-to-distribute size makes it a delightful Kobe souvenir.

Konigs Krone Spanish Croquant

洋菓子

A crispy and fragrant baked sweet born in Spain. Croquant is a Western-style confection characterized by its crunchy texture, made with crushed nuts bound together with caramel. Konigs Krone, founded in 1977 in Mikage, Kobe, has crafted this charm into bite-sized pieces. The shop's name means 'Crown' in German, and it is also well-known for its adorable bear character wearing a crown. This treat features an addictive combination of fragrant caramel, rich nuttiness, and a delightful crunch. It pairs perfectly with coffee or tea, making it hard to stop at just one. It is a delightful sweet that allows you to easily experience the confectionery culture of Kobe.

Monrooir Cacao Bean Cookies

洋菓子

📍 垂水駅

These cookies, born in Kobe, have an adorable shape reminiscent of cacao beans. Monrooir is a chocolate specialty shop in Kobe founded in 1947. The brand was created from the founder's passion to 'bring authentic chocolate to the Japanese people,' after studying traditional European production methods. They are also widely known for their leaf-shaped chocolates, 'Leaf Memory.' These cacao-flavored cookies, crafted by a chocolate specialist, offer a taste that reflects a deep commitment to chocolate. A crisp texture gives way to a spread of bittersweet cacao and sweetness. It is a Kobe-style baked sweet that will surely delight any chocolate lover.

C-cube Sakutchi Horotchi

洋菓子

📍 秋葉原駅、JR八王子駅、武蔵小杉駅

A baked confection with a dual texture, inspired by the Italian sweet known as 'The Lady's Kiss.' Sakutchi Horotchi is C-cube's unique take on 'Baci di Dama,' a traditional sweet originating from Turin, Piedmont. Baci di Dama is a chocolate-sandwiched baked good named because the cookie dough resembles lips. True to its name (Sakutchi meaning crunchy and Horotchi meaning crumbly), its charm lies in its light, crispy, yet softly crumbling texture. Three types of cream—milk, strawberry, and chocolate—are gently sandwiched between delicate, crumbly cookies. With its cute, rounded appearance, it is a delightful choice for a gift.

Anpanman Castella Cake (Pink Trunk Case)

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📍 神戸アンパンマンこどもミュージアム&モール

The beloved Anpanman, a favorite among children, is all gathered in a cute trunk case. Fluffy castella cakes shaped like Anpanman's face are packed tightly into a pink trunk-shaped box. Kobe Harborland is home to the 'Kobe Anpanman Children's Museum & Mall,' making Kobe a popular city even for travels with small children. This visually delightful treat is so charming you can almost imagine the cheers when the box is opened. The gentle sweetness and fluffy texture of the castella make it easy for even small children to enjoy. It is an item that will surely delight your family or serve as a wonderful souvenir for visiting home.

Mt. Rokko Cut Cheese Baumkuchen

洋菓子

📍 六甲山牧場

A cheese-flavored baumkuchen that evokes the idyllic scenery of Mt. Rokko. On Mt. Rokko, overlooking the city of Kobe, high-altitude pastures spread out like those in Switzerland, remaining cool even in summer. It is a land where you can enjoy peaceful landscapes of grazing cows leisurely eating grass. This cheese baumkuchen was created to reflect the image of such a Mt. Rokko pasture. With a moist, baked batter infused with a light richness of cheese, a deep flavor spreads with every bite. The easy-to-eat cut size makes it perfect for a casual snack. It is a gentle baked confection that feels as if it brings even the refreshing air of Mt. Rokko to you.

Mt. Rokko Milk Almond Florentine

その他

📍 六甲山牧場

A milky florentine inspired by the pastures of Mt. Rokko. Florentines are crispy, fragrant baked goods made by topping cookie dough with caramelized almonds and baking them. On Mt. Rokko, which overlooks Kobe, vast pastures spread out, offering a pastoral landscape where cows graze freely. This item layers that image of Mt. Rokko onto a dough bursting with milkiness. The harmony between the fragrant, crunchy caramelized almonds and the rich, milky dough creates an addictive deliciousness. It is perfect with coffee or tea and is a baked sweet that will be appreciated as a Kobe souvenir.

Kobe Franz Kobe Kitano Luxury Pudding

スイーツ

📍 三ノ宮駅、JR三ノ宮駅

Kobe Franz's flagship pudding, featuring rich custard topped with pure white cream. Kobe Franz is a brand born in 2002 from the desire to 'deliver sweets filled with the exotic atmosphere of Kobe to the entire nation.' It is also widely known for its 'Kobe Magic Pot Pudding' served in unglazed earthenware pots. This luxury pudding is truly an indulgent item, with plenty of fluffy fresh cream layered atop smooth, rich custard pudding. Every time you dip your spoon, the cream, pudding, and bittersweet caramel melt together in your mouth. It is a special sweet that evokes the exotic charm of Kobe Kitano.

Kobe Franz Kyoryuchi Cobblestones (Petit Financier) Matcha - 8 pieces

洋菓子

📍 神戸ハーバーランド、北野異人館街、北野工房のまち ほか1件

Bite-sized matcha financiers reminiscent of the cobblestone streets of the Old Kitano/Kyoryuchi district. Kobe Franz baked these petit financiers inspired by the Old Kyoryuchi—one of Kobe's most stylish areas, where retro Western-style buildings and cobblestones still remain from the Meiji era's opening of the port. This is the matcha flavor version. The rich flavor of butter and the bittersweet aroma of matcha are concentrated into a single bite-sized piece of dough. It has a moist texture with a gentle fusion of Japanese and Western flavors. It pairs well with both coffee and Japanese tea, and the individual packaging makes it easy to distribute. This is an item that lets you experience the feeling of strolling through the streets of Kobe.

Makiz Kyu-Kyoryuchi Stroll

洋菓子

A Kobe chocolate designed to be enjoyed as if strolling through the streets of Kyu-Kyoryuchi. Makiz is a long-established chocolate maker in Kobe with approximately 50 years of expertise. It is a workshop that continues to create dreamy sweets by carefully selecting and examining premium ingredients. This "Kyu-Kyoryuchi Stroll" was crafted with the image of the retro and fashionable streetscape of Kobe's Kyu-Kyoryuchi, where foreign settlements were established during the Meiji era opening of ports. Our high-quality chocolate, made with a commitment to specific cacao origins, melts smoothly in the mouth, releasing a rich flavor. This is a chocolate for adults to savor slowly while feeling the atmosphere of the fashionable port city of Kobe.

Hyogo Prefecture Haskio (Ikanago) Kugini Senbei

和菓子

📍 三ノ宮駅、JR三ノ宮駅

A product that transforms the flavor of Kobe's spring tradition, Ikanago no Kugini (simmered sand lance), into a rice cracker. A unique souvenir from Hyogo where the sweet and savory flavor of the simmered dish spreads through the crispy dough.

Conditry Kobe Kobe Chocolate Sand Cookies

洋菓子

📍 伊丹空港、神戸空港

Chocolate sand cookies from 'Conditry Kobe,' a confectionery brand originating in Kobe that was established in 1998. Under a brand name meaning 'confectionery shop' in German, these cookies feature rich chocolate sandwiched between crispy cookies, crafted by a hit-maker known for producing continuous million-selling successes.

Kitsuneiro Lemon Dorayaki

その他

A lemon-flavored dorayaki produced by Kitsuneiro, a specialty dorayaki shop in Kobe. A refreshing treat featuring lemon cream sandwiched between fluffy pancake-like dough.

Habuta Shoten Soy Sauce Mayonnaise Arare

和菓子

📍 神戸駅、三ノ宮駅

A carefully crafted fried snack preserved by a long-established Kobe shop with over 70 years of history. Habuta Shoten is a specialty shop for okaki and arare, founded in 1948 when the first generation, Tomonari Habuta, moved from Takeno-cho, Toyooka City, to Kobe. They have maintained a commitment to using Akō natural salt and rapeseed oil, adhering to no coloring and no additives. Despite their factory collapsing during the Great Hanshin-Awaji Earthquake, they are a resilient long-established shop that resumed operations in just about one and a half months. This Soy Sauce Mayonnaise Arare is a dish where the savory flavor of soy sauce and mayonnaise is infused into fragrant fried snacks. With its crispy texture and rich flavor, it is perfect as both a snack and an accompaniment to drinks. It is a taste packed with the spirit of Kobe's craftsmanship.

Cassaredo Rock Cheesecake

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A cheesecake with a chunky texture, crafted by the Kobe patisserie Cassaredo. It features a rich cheese flavor and a wild appearance reminiscent of rocks.

Mt. Rokko Tamago Bolu

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A traditional egg bolu (cookie) that crumbles gently in your mouth. On Mt. Rokko, overlooking Kobe, vast pastures stretch out, offering a peaceful landscape where grazing cattle and chickens grow freely. This egg bolu uses eggs to evoke that pastoral image of Mt. Rokko. This simple, bite-sized sweet melts softly in the mouth, with the mellow sweetness of the egg spreading gently. It is a nostalgic flavor loved by all generations, from young children to the elderly. A gentle baked sweet that brings with it the peaceful atmosphere of Mt. Rokko through its comforting, old-fashioned deliciousness.

Chocolat Republic Kobe Nama Chocolate Mont Blanc

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The most popular sweet at Chocolat Republic, featuring layers of rich nama chocolate and chestnut. Chocolat Republic is a patisserie that opened its main store in Kitano-zaka, Kobe, in 2002. The name, combining the French 'Chocolat' and English 'Republic,' embodies the desire to 'create Western confectionery with free ideas.' This Kobe Nama Chocolate Mont Blanc is the No. 1 popular item symbolizing that vision. It features rich chocolate dough topped with a generous amount of smooth, melt-in-your-mouth nama chocolate and layered with chestnut flavor. It is a luxurious taste woven from the deep richness of chocolate and the gentle sweetness of chestnut.

Mototakasaya Ecorce

洋菓子

📍 伊丹空港、神戸空港、明石駅 ほか8件

Ecorce is a signature thin cookie from Mototakasaya, founded in 1877. As the name implies—meaning 'bark' in French—its thin and crispy texture has long been loved as a souvenir from Kobe.

Kobe Tea Cookies

洋菓子

Fragrant cookies that reflect Kobe's identity as a city of tea. Since its port opened in 1868, Kobe has been a port town where many foreign goods have arrived. Tea is one of them, and even today, long-established tea shops are rooted in Kobe, making it a city where tea culture is deeply embraced, with tea consumption per household said to be among the highest in Japan. These tea cookies reflect that very tea culture of Kobe. Tea leaves are kneaded into the dough and baked to a crisp, fragrant finish. With a single bite, the rich aroma of tea spreads softly through your palate. It is an elegant baked good typical of Kobe, perfect alongside coffee or tea.

Amarena Fichi

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A Kobe sweet for adults, featuring a symphony of dried figs and chocolate. Amarena Fichi is a Western-style confection from Kobe that incorporates Italian confectionery culture. 'Fichi' means fig in Italian, and as the name suggests, this treat combines carefully prepared dried figs with chocolate. The concentrated natural sweetness of the chewy figs harmonizes beautifully with the bittersweetness of the chocolate. The slight crunch of the fig seeds adds an accent, creating a rich flavor that expands with every chew. This sophisticated sweet is perfect not only with coffee but also as an accompaniment to wine.

Korokoro Waffle Cubes (Plain)

洋菓子

📍 明石駅、吉祥寺駅、水戸駅

A popular cube-shaped waffle born from baking cookie dough in a waffle baker. R.L (R.L.), a Kobe-based waffle and cake shop, takes its name from the French glass artist René Lalique. In addition to their signature waffle cakes, these Korokoro Waffles were created from the unique idea of 'what if we tried baking cookies in a waffle maker?' These bite-sized cubes feature an attractive light and crispy texture. The plain flavor offers a simple, gentle buttery aroma that makes you want to eat them one after another. They are easy to eat without getting your hands dirty, making them perfect for a quick snack or as small gifts to distribute.

Rusk - Magic Box of Waves (Plain)

その他

📍 伊丹空港、神戸空港、明石駅 ほか5件

A rusk with the truly wonderful name 'Magic Box of Waves.' These plain rusks are carefully baked from French baguettes by Kobe Molly Mama. As a long-selling representative of Kobe, sales can even reach 10,000 pieces in a single day. The original packaging, inspired by the scenery of Kobe embraced by the sea and mountains, has been repeatedly certified by 'Kobe Selection,' which selects high-quality products from Kobe. Featuring a light, crispy texture with the gentle aroma of butter spreading softly. Every bite feels as if the breeze from the Port of Kobe is being revived. It is a classic Kobe souvenir that makes the very moment of opening the box enjoyable.

Crème Biscuit

その他

📍 関西国際空港、中部国際空港、成田国際空港 ほか1件

A classic baked confection produced by a prestigious establishment that holds the Guinness World Record for financiers. Founded in Ashiya in 1969, Henri Charpentier presents 'Crème Biscuit'—a single piece consisting of thin, crispy Langue de Chat sandwiched with butter cream containing rum raisins. Available in two varieties, Plain and Chocolate, the light dough and rich cream harmonize exquisitely. One bite brings a burst of the Langue de Chat's toasted aroma and the sophisticated aftertaste of rum raisins. It pairs perfectly with coffee or tea. A masterpiece representing Ashiya's confectionery culture, it is also highly appreciated as a gift.

Königs Krone Hotel Cookies

洋菓子

Cookies from a famous German confectionery shop born in Mikage, Kobe, in 1977. Königs Krone carefully bakes Western-style sweets using strictly selected high-quality ingredients and is a familiar name in department store food halls nationwide. These 'Hotel Cookies' are a diverse assortment finished to the specifications of their directly managed hotel. Each cookie is baked individually using carefully chosen ingredients such as fresh butter, honey, and condensed milk. These bite-sized cookies offer a variety of flavors and textures. The beautiful packaging makes them perfect for gifts. It is an elegant Kobe-style baked good that makes even the time spent choosing which one to eat next enjoyable.

Kobe Petit Financier Lemon

洋菓子

📍 大阪難波駅、三ノ宮駅、垂水駅

A summer-limited petit financier with the refreshing aroma of chopped lemon peel. These bite-sized baked goods are crafted by Chocolate House Monnoir. Lemon peel, perfect for summer, is mixed into browned butter dough, creating a light, sweet, and sour fragrance that rises softly. Its charm lies in the gentle sweetness balanced by a sharp lemon acidity. Each small piece is packed with the freshness of summer. Paired with a cold drink, it makes the perfect snack for the hot season. Individually wrapped and easy to distribute, it is also highly valued as a Kobe souvenir that evokes the season. It is a reliable choice when you are unsure what to bring as a summer gift.

Mt. Rokko Ranch Baked Cheesecake

スイーツ

📍 北野異人館街、六甲山牧場

A rich baked cheesecake delivered from the highland ranch of Mt. Rokko. At Mt. Rokko Ranch, which overlooks Kobe's cityscape, Camembert cheese is made in our very own factory using fresh milk from pasture-raised cows. Using plenty of that cheese, Kobe's pastry chefs bake each cake to be fluffy and moist. This single cake allows you to fully enjoy the deep richness of ingredients unique to a ranch. Take a bite while imagining the alpine highland scenery. The rich flavor of the cheese and its moist, soft melt-in-your-mouth texture spread through your palate. As our No. 1 popular item at the ranch, it is a masterpiece we are proud to offer as a Mt. Rokko souvenir. With enough substance to enjoy as a whole cake, it is perfect for sharing with family and friends.

Mt. Rokko Milk Senbei (Rice Crackers)

和菓子

📍 六甲山牧場

Simple milk rice crackers baked with milk from the Mt. Rokko ranch. At Mt. Rokko Ranch, overlooking the city of Kobe, we take pride in the fresh milk obtained from our pasture-raised cows. This milk is kneaded generously into the dough and baked to a golden brown to create these Milk Senbei. Its unpretentious deliciousness, which highlights the natural taste of the ingredients, has been loved for a long time. When you bite into one, a gentle sweetness of milk slowly spreads. It is a nostalgic flavor that naturally attracts everyone from children to the elderly. Perfect as an accompaniment to tea, this single cracker is a beloved staple of Mt. Rokko souvenirs. Its light texture makes it easy to eat more than one.

Pom d'Amour (Black Tea Flavor)

洋菓子

📍 明石駅、神戸駅、三ノ宮駅 ほか1件

A famous confection from Kobe Motomachi, featuring apples simmered in syrup and coated in chocolate. 'Pom d'Amour,' which means 'Apple of Love' in French, is the signature chocolate created by Ichibandate—founded in Motomachi in 1971—after two years of development. In this black tea flavor, apples slowly simmered in syrup are enveloped in milk chocolate infused with Indian Darjeeling tea leaves, with each piece carefully finished by hand. Through the thin layer of chocolate, you will experience the crisp texture of the apple and the fragrant aroma of black tea. It is a taste that feels nostalgic yet somehow modern. This is a sophisticated chocolate characteristic of Kobe, passed down through many years.

Kobe Franz Kobe Kitano Camembert Cheesecake

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📍 三ノ宮駅、JR三ノ宮駅

A melting, semi-soft cheesecake inspired by the Kitano district, a town of historic Western-style residences. Kobe Franz was born in Kobe, Rokko, in 2003. With the core philosophy of 'providing gifts that bring joy,' it became known nationwide for its Kobe Semi-Soft Cheesecake. This Kitano Camembert Cheesecake features a rich flavor that leverages the depth of Camembert cheese. It is a dish reminiscent of the exotic streets of Kitano. When you dip your spoon in, you experience the smooth, melting texture of the cheese. Despite being rich, the aftertaste is light, making it hard to stop eating. Adorned with the elegance typical of Kobe's Western-style confectionery, it is a delightful sweet for gifting.

Kobe Franz Katana (Black)

洋菓子

📍 神戸ハーバーランド、北野異人館街、北野工房のまち ほか1件

A bitter semi-soft cheesecake designed for adults. Founded in Kobe Rokko in 2003, Kobe Franz is a popular shop that gained nationwide fame with its Kobe Semi-soft Cheesecake, driven by the philosophy of 'creating gifts that make people happy to receive.' The 'Black' version of their Katana series is crafted as a sophisticated treat for adults, featuring the deep flavor of bitter chocolate. As it melts smoothly in your mouth, the rich, bittersweet notes of chocolate gently spread. It pairs perfectly with coffee or red wine, making it an ideal companion for a quiet evening. This is a stylish Kobe-style sweet that makes for a wonderful souvenir. For an even smoother texture, enjoy it chilled.

Makiz Kitano Ijinkan

洋菓子

Chocolate crafted by the Kobe chocolate workshop Makiz, themed after the Kitano Ijinkan (foreign residences). It features an exotic package and the taste of high-quality cacao.

Conditore Kobe Kobe Caramel Latte Crunch

洋菓子

📍 伊丹空港、神戸空港

A crispy chocolate crunch made by the renowned shop famous for its 'Vanilla Fromage.' Conditore Kobe is highly popular for its 'Kobe Vanilla Fromage' cheesecake, which has sold over 1.6 million units. This crunch, produced by the same brand, captures the bittersweet caramel and the gentle sweetness of latte in a light texture. You can enjoy both savoriness and mellowness in a single bite. With every mouthful, you experience a crispy texture followed by a slightly bitter aftertaste. Its convenience is also a plus, as it can be found at Kobe Airport and Shin-Kobe Station. It is the perfect item for a small Kobe souvenir or a treat for yourself.

Kitsuneiro Matcha Butter Dorayaki

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A matcha butter cream dorayaki produced by Kitsuneiro, a specialty dorayaki shop in Kobe. The combination of the fluffy pancake and rich matcha butter is outstanding.

Kobe Trad Cookies

洋菓子

📍 神戸空港、神戸駅、三ノ宮駅

A retro cookie assortment baked by Kobe's confectionery brand, Kobe Roman. These are orthodox baked goods carefully prepared using high-quality ingredients and traditional methods. You can enjoy six different flavors and textures in one box, including chocolate almond, tea, cafe caramel, and coconut. It is a luxurious selection where each variety complements the others. Upon opening the somewhat nostalgic packaging, the aroma of butter wafts out. The individually wrapped pieces are easy to distribute and have a long shelf life, making them highly useful as gifts. These are classic Kobe cookies that will please all generations. The retro design of the tin or box also adds elegance to your gift.

Morozoff Custard Pudding

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📍 JR赤羽駅、茅ヶ崎駅、海老名駅 ほか9件

The taste of a long-established Kobe confectionery shop that helped spread the culture of custard pudding in Japan. Morozoff was founded in Kobe in 1931. In 1962, handmade custard pudding created by employees at a Tokyo cafe gained popularity and eventually became synonymous with pudding in glass containers. There is even a heartwarming anecdote of how it was affectionately called 'Deka-Purin' (Big Pudding) by female students in Kobe. Made using only carefully selected milk, eggs, sugar, and a hint of vanilla, it is slow-steamed without the use of preservatives. The smooth texture and gentle sweetness, achieved solely through the power of eggs, are exceptional. It is truly the quintessential Kobe souvenir. Its retro appearance in a glass container is also one of the reasons it has been loved for so long.

Goncharoff Cipolla

洋菓子

Cipolla is produced by Goncharoff, a long-established chocolate manufacturer in Kobe. Its delicately designed chocolates are highly popular as gifts.

Special Pack'n Choco Bitter Pudding Flavor

洋菓子

📍 JR大阪駅、三ノ宮駅、天王寺駅 ほか1件

A pudding-flavored version of Pack'n Choco, presented in a Kobe-exclusive package. This Kobe souvenir version adds a bittersweet pudding flavor to the familiar chocolate snack, Pack'n Choco. Inside the crunchy biscuit, the bitterness of caramel and the gentle sweetness of pudding spread softly. You can enjoy this familiar snack in an attire characteristic of Kobe. Taking just one bite brings a heartwarming, nostalgic deliciousness. It is easy to distribute to children, making it perfect as a casual souvenir. This is a recommended item for a small Kobe gift that offers the pleasure of being easy to choose without hesitation. The special feeling unique to the Kobe limited edition will bring a smile to anyone who receives it.

Chocolat Republic Kobe Fresh Cheese Mont Blanc

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A creation from a Kobe confectionery shop named by combining the French word 'Chocolat' and the English word 'Republic,' with the mission of providing 'Western sweets with free ideas.' It is popular for its gorgeous appearance, covered in rich cream cheese and topped with petals, and its flavor profile where the richness of cheese meets sweet and sour notes.

Souvenir Kobe White Puff Choco Crunch

洋菓子

A light and airy puff chocolate crunch produced by Kameido Honke, a long-established confectionery in Kobe. This item from their Western confectionery line features corn, rye, and rice flour puff snacks coated in white chocolate and topped with peanut crunch. It is crafted by an established shop that carries the lineage of the famous Kobe confection 'Kawara Senbei,' reflecting the reliable craftsmanship unique to a store with a long history of confectionery making. The smooth sweetness of the white chocolate melts into a crispy, light texture. The bite-sized pieces are easy to eat and convenient for sharing. It is a light Kobe souvenir that offers the sense of security that only an established brand can provide. The gentle color of the white chocolate also makes it perfect for gifts.

COKO KOBE Chocolat Tart Cookies

洋菓子

📍 神戸駅、三ノ宮駅

These are chocolat tart cookies created by a chocolate brand from Kobe. Produced by COKO KOBE, this confection features layers of rich chocolate and crispy tart dough. You can enjoy the deep richness of the chocolate and the crumbly texture of the dough simultaneously in a single bite. The hallmark of this treat is its intense flavor, unique to a specialized chocolate brand. It offers a slightly luxurious taste that is perfect with coffee or tea. Its convenient, palm-sized portion makes it hard to stop at just one. Wrapped in a sophisticated atmosphere characteristic of Kobe, these cookies are delightful as a personal reward or as a gift. They are sure to please any chocolate lover.

Coffee Pudding made with Nishimura Coffee Shop

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📍 伊丹空港、神戸空港、神戸駅 ほか1件

An adult-oriented pudding made using coffee from Kobe's long-established Nishimura Coffee Shop. Founded in 1948, Nishimura Coffee Shop is a renowned establishment known for being the first in Japan to offer home-roasted straight coffee. The aroma of their dark roast coffee is carefully infused into smooth custard pudding. The meticulous production method, involving careful baking, shines through. With one spoonful, the bittersweet aroma of coffee and the gentle sweetness of the pudding melt together beautifully. It offers a calm, mature flavor reminiscent of a cup from a historic shop. An ideal choice for a Kobe souvenir for coffee lovers. It is a treat you'll want to enjoy alongside a relaxing moment as a post-meal dessert.

Jiro Strawberry Financier

洋菓子

📍 東京国際空港(羽田空港)、伊丹空港、関西国際空港 ほか4件

A financier made using strawberries cultivated in the Jiro district of Kita-ku, Kobe. A baked confection where the sweet and sour notes of local strawberries harmonize with the aroma of browned butter.

Königs Krone Celeb Tin (Kuma Pochipai Blue)

洋菓子

A celebrity tin containing Königs Krone's Kuma Pochipai in a blue tin. The cute tin is popular because it can be reused as a small accessory container even after the contents are finished.

Kobe Animal Kingdom Capybara Cookies

洋菓子

📍 神戸どうぶつ王国

Cookies shaped like the popular capybara from Kobe Animal Kingdom. Located on Port Island, Kobe Animal Kingdom is a popular spot where you can enjoy interacting with animals, and the capybara is its star attraction. We have captured its relaxed movements and adorable, blank expression directly in these cookies. There are two types, plain and cocoa, each individually wrapped. Just looking at them brings warmth to your heart, and eating them provides a crispy, fragrant delight. It is a double treat that is fun to look at and delicious to taste. This item is popular with both children and adults, bringing back wonderful memories of the zoo.

C-cube Cold Brew Coffee Baked Tiramisu

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A product that adds the flavor of cold brew coffee to C-cube's baked tiramisu. The mellow bitterness of slowly extracted coffee adds depth to the baked confection.

Omotaseya Hachidaime Katashiroya Yoshishichi Assorted Flavor Marshmallows

その他

📍 神戸駅

When you open the lid, you are greeted by a dense collection of colorful marshmallows that will make you want to cheer. These visually stunning marshmallows are produced by 'Hachidaime Katashiroya Yoshishichi,' a Kobe-based gift brand. Each fluffy, soft marshmallow is prepared in a different flavor. As they melt delicately in your mouth, their individual aromas and sweetness gently spread. The time spent deciding which one to eat first is also part of the fun. Their brilliant colors are sure to delight anyone receiving them as a gift. This cute confectionery, born in Kobe, is also a wonderful little treat for yourself.

Guriko-ya Cream Colon (Chocolate)

洋菓子

📍 福岡空港、伊丹空港、関西国際空港 ほか5件

This is the chocolate flavor of Cream Colon, available only at the Glico-operated store 'Guriko-ya.' Since its birth in 1970, Colon has been a long-selling favorite. Its adorable, small cylindrical shape is the origin of its name. Inside thin, crispy rolled cookies, we have packed plenty of smooth chocolate cream. The bite-sized pieces are easy to eat, and the combination of the light texture and rich chocolate makes it hard to stop reaching for more. Even a familiar snack feels special in this store-exclusive packaging. This item brings a sense of fun to your travel stories and souvenirs.

Kobe Franz Kobe Kitano Chocolate Mousse

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📍 成田国際空港、神戸空港、三ノ宮駅 ほか2件

When you gently dip your spoon in, the rich chocolate mousse jiggles softly. This creation by Kobe Franz is inspired by the cityscape of Kitano, lined with historic foreign residences. Combining Nama chocolate and cream, the texture melts smoothly on the tongue. With every spoonful, the deep flavor of cacao slowly unfolds. The sweetness is elegant, ensuring it never feels too heavy until the very last bite. Founded in 2003 in the Rokko area, Kobe Franz is a popular shop known for its creative sweets. Please enjoy this stylish taste of Kobe while reflecting on the atmosphere of Kitano, where Meiji and Taisho-era Western-style buildings remain.

Kobe Franz Katana (Red)

洋菓子

📍 神戸ハーバーランド、北野異人館街、北野工房のまち ほか1件

The red version of Kobe Franz's Katana series. A popular choice for gifts, featuring a gorgeous, fruity flavor of strawberries and berries.

Juchheim Kinderbaum

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📍 吉祥寺駅、大井町駅

A mini-sized Baumkuchen crafted by Juchheim specifically for children. As the name implies—meaning 'child's tree' in German—it is a single-serving size that is easy to hold even with small hands.

Conditore Kobe Kobe Harbor Tart Salt Caramel

洋菓子

📍 伊丹空港、神戸空港

A salt caramel flavor of the "Kobe Harbor Tart," reminiscent of the sparkling lights of Kobe Port. This is an elegant baked confection typical of Kobe, a city famous for its Western-style sweets, crafted by Conditore Kobe. It features the sweetness of richly simmered caramel balanced with a subtle hint of salt. This exquisite balance creates a deep flavor that goes beyond mere sweetness. The commitment to local ingredients shines through, such as the use of Awaji Island sea salt. With every bite, the richness of the caramel and the accent of the salt alternate, ensuring you never tire of it until the very last morsel. Please enjoy this treat that lets you feel the refreshing breeze of the port city of Kobe, perfect alongside coffee or tea.

Kitsuneiro Yuzu Ginger Dorayaki

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A yuzu and ginger dorayaki crafted by Kitsuneiro, a specialty dorayaki shop in Kobe. A fresh combination of citrus brightness and the spicy kick of ginger.

Caffarel Chocolatino Tin (Cat)

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Caffarel is a long-established company founded in Turin, Italy, in 1826, which invented Gianduja chocolate in 1865. The Kobe Kitano flagship store is operated by Yamamoto Shoten, an importing company founded in 1911. The cat-patterned tin, which inherits the tin can culture of the late 19th century, remains a beloved container for small items even after the contents are finished.

Morozoff Stone-Ground Matcha Pudding

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Founded in Kobe in 1931 alongside a Russian pastry chef, Morozoff was the first to release Valentine's chocolate advertisements in Japan. This Japanese-style treat comes from a prestigious maker of pudding that sells 6.7 million units annually, harmonizing smooth custard with matcha from Uji, Kyoto.

Goncharoff Chaparon

洋菓子

Chaparon is a chocolate confectionery produced by Kobe's Goncharoff. A popular product chosen for gifts due to its elegant appearance and diverse range of flavors.

KOBE Gofukuro Ikanago no Kugini

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📍 三ノ宮駅、JR三ノ宮駅

When the sweet scent of soy sauce begins to drift through the streets of Kobe in early spring, it signals that spring is almost here. This seasonal delicacy, which quietly heralds spring in Kobe, consists of small sand lance (ikanago) caught in the Seto Inland Sea, simmered in a sweet and savory sauce. It is called 'kugini' (nail-boiled) because its cooked appearance resembles broken nails. Interestingly, the name 'kui-ni' is a registered trademark of the delicacy manufacturer Gofukuro, which has also led the establishment of the Kugini Promotion Association. The sweet and savory seasoning, enhanced with ginger, is incredibly appetizing. It pairs perfectly when placed atop hot white rice. It is the definitive rice companion that brings spring to the Kobe dining table.

Morozoff Setouchi Lemon Rare Cheesecake (Mini)

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A refreshing summer sweet available only from April to July in early summer. This Setouchi lemon rare cheesecake is crafted by Morozoff, a long-established confectionery founded in Kobe in 1931. Smooth rare cheesecake is gently topped with jelly made from Setouchi lemons, finished with lemon peel and light whipped Chantilly cream. The sharp acidity of the lemon harmonizes with the gentle sweetness of honey, creating a finish perfect for the hot season. A seasonal mini-sized treat unique to Morozoff, a brand often considered an origin of Japan's Valentine's Day culture. Please enjoy it well-chilled during your summer moments.

Kobe Fugetsudo L'espoir

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📍 明石駅、住吉駅、垂水駅 ほか2件

'L'espoir' means 'hope' in French. These are light, thin cookies crafted by Kobe Fugetsudo, a long-established shop founded in 1897. The brand's symbol is the chamomile, which carries the flower language of 'hope.' As the name suggests, its greatest charm is the light texture that melts delicately in your mouth. The elegant flavor of butter spreads gently, making you want to eat piece after piece. A carefully crafted single cookie presented by a Kobe veteran known nationwide for their gauffres. Please enjoy a relaxing tea time with coffee or tea.

Kobe Beef Rusks

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📍 神戸空港、三ノ宮駅

For those looking for a non-sweet souvenir, we highly recommend this. These are unique rusks made using the essence of Kobe Beef. Within their crispy and light texture, the savory umami of beef is firmly present, providing an unexpected surprise with every bite. It is an enjoyable item that feels somewhat like a snack/appetizer despite being a sweet. It is sure to delight those who are not fond of overly sweet things. Perfect as an accompaniment to wine or beer, and also ideal as a conversation starter. Full of playfulness, these rusks are characteristic of Kobe—a city famous for Kobe Beef—and are sure to spark lively conversation when gifted.

Mon Roire Orange Peel

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📍 住吉駅

Bitter orange peel is carefully coated in smooth chocolate. This is a sophisticated treat crafted by Mon Roire, a chocolate specialty shop born in Okamoto, Kobe. Widely known for their leaf-shaped chocolates presented in drawstring bags, Mon Roire is a brand that adheres to the principle of creating flavors that resonate with the delicate Japanese palate. The refreshing aroma of orange and its subtle bitterness harmonize beautifully with the deep richness of the chocolate. With a profound flavor that pairs well with coffee or red wine, it is a slightly luxurious single piece that makes you want to savor it slowly, bit by bit.

KOBE CHOCO Black Cookie & Feuilletine Milk

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A delightful milk chocolate confection from a Kobe chocolate brand that layers the bittersweet crunch of black cocoa cookies with the crispy texture of feuilletine. Feuilletine consists of finely crushed, thinly baked crepes. When this light texture meets smooth chocolate, it creates an exquisite rhythm in the mouth. The mellow sweetness of the milk chocolate gently balances the bitterness. This stylish Kobe souvenir offers an addictive textural experience that unfolds with every bite. It is highly recommended to enjoy it alongside a fragrant cup of coffee.

Königs Krone Honey Altena (Chocolate)

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A stick confection that offers a magical experience: warm it slightly in the microwave, and the chocolate inside becomes melty. This is a flagship popular product of Königs Krone, founded in Mikage, Kobe in 1977. The company name means "Crown" in German. Inside the moist, honey-infused dough, chocolate and candied chestnuts are gently tucked away. It is delicious as is, but warming it melts the chocolate, revealing a completely different character. Represented by an adorable bear wearing a crown, this is one of Kobe's most iconic pastry shops. Please enjoy a uniquely special and warm snack time.

Kobe Animal Kingdom Animal Face Langue de Chat

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📍 神戸どうぶつ王国

The popular residents of Kobe Animal Kingdom have lined up in the form of langue de chat cookies. Each cookie features a carefully printed cute animal face, making it the perfect souvenir for your visit. These thin cookies boast a rich buttery aroma and an attractive light, crispy texture. Just looking at them brings back smiles as you remember the adorable animals you encountered at the park. Since they are individually wrapped for easy eating, they are also very convenient to share as souvenirs at the workplace. This box makes you want to take home the delicious memories of your wonderful day.

Anpanman Beef Flavor Snack

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📍 神戸アンパンマンこどもミュージアム&モール

When it comes to the classic souvenir for traveling with children, this is definitely it. This is a local snack available exclusively at the "Kobe Anpanman Children's Museum" in Kobe Harborland. Each of the five museums across the country offers flavors inspired by their respective locations, and Kobe surprisingly features a beef flavor. Reflecting the city's fame for Kobe Beef, it has a slightly luxurious seasoning. The individual 6g x 5-bag portions are convenient for snacking or sharing. Children will be delighted by the familiar Anpanman packaging. It is a treat you'll definitely want to take home along with your fun travel memories.

Kobe Milk Cake

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📍 六甲山牧場

A moist and soft cake baked using plenty of fresh milk. It is a simple and warm Western-style confectionery, characteristic of Kobe, where a culture of dairy sweets has long been rooted. With every bite, the gentle sweetness of the milk softly spreads through your mouth. While it lacks elaborate decorations, that simplicity creates a comforting, reliable deliciousness that is perfect for an everyday snack. It pairs well with coffee and tea, and of course, milk. It is a gentle item that allows you to casually enjoy Kobe's unique milky flavor without any pretension.

Guriko-ya Giant Pocky Crunchy Strawberry

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📍 福岡空港、伊丹空港、関西国際空港 ほか2件

A strawberry-flavored Giant Pocky exclusive to the Glico directly managed store "Guriko-ya." It is approximately twice the size of the regular version and features a luxurious coating of crunchy strawberry chocolate.

Guriko-ya Almond Chocolate

洋菓子

📍 福岡空港、伊丹空港、関西国際空港 ほか3件

A slightly special almond chocolate that can only be found at Glico's directly managed store, "Guriko-ya." The exclusivity of the specialty store makes it a wonderful choice for a souvenir. Carefully selected almonds are completely enveloped in smooth chocolate. The crunchy aroma of the almonds meets the melting sweetness of the chocolate—a classic, foolproof combination that has been loved by many over a long period. One bite is enough to make you realize the perfection of its flavor. Enjoy your familiar favorite in a special package exclusive to the specialty store. This box is the perfect companion for sharing stories of your travels.

Kobe Franz Magic Chocolate Rusks

洋菓子

📍 神戸ハーバーランド、北野異人館街、北野工房のまち ほか1件

Crispy, fragrant baked bread soaked generously in chocolate—this is the "Magic Chocolate Rusks." Produced by Kobe Franz, this rusk prides itself on its wonderful aroma. Born in the Rokko area in 2003, Kobe Franz is a shop that has gained popularity with numerous creative sweets, including their signature Magic Pot Pudding. The combination of a light, crunchy texture and the rich sweetness of deep chocolate creates a deliciousness that will bring a smile to your face. With just one bite, you won't be able to stop; it truly is a magical slice. It is perfect as an accompaniment to aromatic coffee or as a small gift.

Juchheim Baumkuchen Hello Kitty

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📍 神戸空港、神戸駅、三ノ宮駅 ほか2件

A limited edition item featuring Hello Kitty packaging on Juchheim's baumkuchen. You can enjoy the taste of this long-established shop, founded in 1909, with a cute design.

Carl Juchheim Baumkuchen Scheiben

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📍 東京国際空港(羽田空港)

A single-serving size consisting of sliced Carl Juchheim brand baumkuchen. As the name "Scheiben" (which means "slices" in German) suggests, it is easy to enjoy.

Tooth Kobe Sablé 3

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An assortment of three different flavors of butter-rich sablés. This is a collection of stylish and high-quality baked goods produced by Tooth Tooth, a cafe restaurant in Kobe. Tooth Tooth was quietly established in a back alley of Kobe in 1986. Their dedication to ingredients shines through everywhere, such as using salt from the Brittany region of France and seaweed salt from the Seto Inland Sea for their sablé production. The texture, which gently crumbles in your mouth, is the definition of premium quality. This box is perfect for gifts, capturing the exotic atmosphere characteristic of Kobe. Opening the lid will beautifully brighten your tea time.

Conditrie Kobe Kobe Apple Tea Roll Cake

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📍 伊丹空港、神戸空港

A roll cake by Conditrie Kobe that highlights the flavor of apple tea. The sweet and sour notes of apple and the aroma of black tea are wrapped in a fluffy sponge.

Kitsuneiro Chestnut Butter Dorayaki

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A chestnut butter cream dorayaki produced by Kitsuneiro, a specialty dorayaki shop in Kobe. The fluffy chestnuts and rich butter cream deliver the flavors of autumn.

Königs Krone Mini Stick Assorted Can

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We have packed Königs Krone's pride-and-joy stick confectionery into a lovely mini tin. It is a truly delightful item that allows you to enjoy various flavors in small amounts. Born in Mikage, Kobe in 1977, Königs Krone's trademark is an adorable bear wearing a crown. From honey-flavored sticks to a variety of other flavors available in small portions, you can enjoy the fun of choosing your favorite taste depending on your mood that day. Even after you finish eating, the tin is cute enough to be used as a small accessory case. With its convenient size, it is a popular Kobe souvenir, perfect for a small gift.

Morozoff Amaou Strawberry Pudding

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📍 東京スカイツリー

A seasonal limited pudding crafted by Morozoff using Fukuoka-grown Amaou strawberries. The combination of sweet strawberry pulp and smooth pudding brings a sense of spring.

Goncharoff Ange

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A lovely chocolate confection produced by Kobe's Goncharoff. With its fruit flavors and pop design, it is a popular gift item among women.

Kobe Petit Financier Earl Grey

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A Kobe petit financier infused with the elegant aroma of Earl Grey. A delightful treat where the sophisticated flavor of bergamot harmonizes perfectly with browned butter.

Koran Kobe Butaman (Steamed Pork Bun)

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📍 三ノ宮駅

A steamed pork bun produced by Koran, a Chinese restaurant located in Kobe's Nankinmachi. A popular Chinatown gourmet item featuring juicy pork filling wrapped in a fluffy dough.

Mon Plaisir Leaf Memory Gift Box

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📍 伊丹空港、明石駅、大阪難波駅 ほか2件

When you open the drawstring bag, colorful small leaf-shaped chocolates peek out. This is a gift box containing an assortment of 'Leaf Memory,' the representative product of the Kobe-born chocolate brand, Mon Plaisir. Founded in Kobe in 1947, Mon Plaisir has pursued elegant flavors that cater to Japanese tastes while learning authentic European production methods. Their signature leaf chocolates are a long-selling item loved by generations, from children to adults. Taking a little bit of each different flavor—milk, sweet, matcha, and more—is like opening a jewelry box. This box is perfect when you want to give a gift that embodies the glamour of Kobe.

Kobe Cocoa Milk Chocolate

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📍 関西国際空港、明石駅、大阪難波駅 ほか1件

A chocolate truly characteristic of Kobe, blending the gentle sweetness of cocoa and milk. Its smooth melting texture and mellow flavor bring a moment of comfort. Since ancient times, Kobe has embraced Western confectionery culture early as a port town, developing into a city of Western sweets. The chocolate born in such a land allows you to softly feel the sophisticated atmosphere of Kobe. With a gentle sweetness and a clean aftertaste, it is a delicious treat that can be enjoyed by all generations, from children to adults. A classic Kobe chocolate that is easy to choose as a small gift, this delightful item is also great for sharing.

Chidoriya Soke Kobe Crunch

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📍 神戸駅、三ノ宮駅

A crunchy chocolate produced exclusively for Kobe by Chidoriya Soke, a long-established Japanese confectionery shop with over 380 years of history. Crispy puffs are gently enveloped in smooth chocolate. Chidoriya Soke is a renowned confectionery store known for its authentic flavors, such as the Hon-Chidori Manju. The confectionery craftsmanship cultivated throughout its long history is generously applied even to this Western-style crunch. It features an exquisite balance of light texture and melting chocolate sweetness. With an elegant finish unique to a Japanese sweets maker, it is a perfect item for a Kobe souvenir. It pairs wonderfully with both coffee and tea.

Kobe Pudding Baumkuchen

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A masterpiece that transforms the flavor of the famous Kobe Pudding into a moist baumkuchen. A soft, custard-flavored sponge is layered with a light touch of bittersweet caramel. Produced by "Konditorei Kobe," a confectionery brand founded in 1998. The playful spirit and reliable technique shine through as they transfer the world of Kobe Pudding into a baumkuchen. With one bite, the nostalgic sweetness of pudding and the bitter aftertaste of caramel spread throughout your mouth. A classic souvenir popular at Kobe Airport and Shin-Kobe Station. An irresistible item for pudding lovers, overflowing with the essence of Kobe. Perfect for a snack or a gift.

Ise Confectionery Expo Mini Gaufres

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Mini gaufres from Kobe Fugetsu-do featuring a limited design in honor of the Confectionery Expo. Smooth cream is gently sandwiched between two thin wafers. Kobe Fugetsu-do is a long-established shop founded in 1897. Their signature gaufre was born in 1927, and the mini gaufres have been loved for a long time since their release in 1962. You can enjoy three flavors: vanilla, strawberry, and chocolate. The crispy, light texture and elegant sweetness of the cream embody the very essence of Kobe-style Western confectionery. The commemorative limited packaging makes this a special item that is sure to please as a gift. It is also perfect for souvenirs.

Kobe Animal Kingdom Chocolate Crunch Bar - Milk Chocolate Flavor

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📍 神戸どうぶつ王国

An original milk chocolate crunch bar from Kobe Animal Kingdom. You can take home your zoo memories with its crispy texture and sweet milk chocolate.

Anpanman Biscuits (Bus Tin)

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📍 神戸アンパンマンこどもミュージアム&モール

A souvenir perfect for children, featuring cute biscuits packed in an Anpanman-themed bus-shaped tin. The excitement begins even before the lid is opened. These mildly sweet biscuits are sized perfectly to fit small children's hands. Carefully designed for easy eating, it is a treat that will please the whole family. Most importantly, the tin remains as a toy even after the biscuits are gone. The bus-shaped tin becomes a plaything that can be enjoyed for a long time. It is a thoughtful gift that delivers both sweets and memories. Please consider this for a souvenir for your children.

Kobe Wine Pie

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📍 六甲山牧場

A crispy pie pastry with the flavor of Kobe wine kneaded into the dough. With every bite, a magnificent aroma of wine gently rises. Kobe wine is made from 100% Kobe-grown grapes, hand-picked in the vineyards of Nishi and Kita wards in Kobe City, overlooking the foothills of Mount Rokko. The blessings unique to this land are fully utilized in this pie. Featuring the crisp texture of light, layered pastry and a sophisticated wine aftertaste, it is perfect not only with coffee or tea but also as a gift for wine lovers. An elegant baked good that allows you to taste the terroir of Kobe. It is the perfect companion for your teatime.

Guriko-ya Giant Pocky Chocolate

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📍 福岡空港、伊丹空港、関西国際空港 ほか3件

A Giant Pocky chocolate flavor exclusive to the Glico-operated store "Guriko-ya." A luxurious version that is approximately twice the regular size and generously coated in chocolate.

Benimusume Glacé (Lemon Style)

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📍 新千歳空港、神戸ハーバーランド

A baked confection featuring sweet potatoes prepared as a lemon-flavored glacé. The fluffy sweetness of the sweet potato is lightly layered with the refreshing acidity of lemon. Slowly infused with syrup, the sweet potato's natural sweetness is its main charm. By gently adding the lemon flavor, it achieves an elegant and refreshing taste that you can enjoy until the very last bite. Perfect as a snack on its own or served with tea. This glacé offers a gentle sweetness that highlights the deliciousness of the ingredients themselves. It is a soothing treat you'll find yourself reaching for when you want to take a relaxing break. Please enjoy it with your tea.

Kobe Franz Orange Cake

スイーツ

📍 神戸ハーバーランド、北野異人館街、北野工房のまち ほか1件

An orange-flavored cake crafted by the Kobe sweets brand 'Kobe Franz.' You can enjoy the harmony of refreshing orange peel and moist sponge. Kobe Franz is a confectionery shop born in the Kobe/Rokko area. Known for its 'Kobe Magic Pot Pudding' featuring an anchor mark on a bright red box, the brand continues to create sweets that cherish the classic 'haikara' (stylish/Westernized) charm of Kobe. With every bite, the juicy aroma of orange spreads along with the melting texture of the soft cake. It is a delightful item for gifting that makes you feel the atmosphere of Kobe, the city of the sea and port. It will make your tea time feel a little more special.

Kobe Mercielle

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📍 神戸駅、京橋駅、三ノ宮駅

An assortment of Kobe baked goods named after the French word for 'thank you.' It is a thoughtful gift that allows you to softly convey your gratitude. As a port city, Kobe has long embraced Western confectionery culture, making it a city of Western-style sweets. Inheriting that tradition, each baked good in this assortment is carefully and lovingly finished. Since you can enjoy various flavors in small portions, there is a little discovery every time you open the box. This assortment adds a touch of Kobe-style sensibility to thank-you gifts or small presents. It is a delightful item that will bring a smile to anyone who receives it.

Juchheim De Baumkuchen

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📍 新千歳空港、広島空港、中部国際空港

A Baumkuchen from Juchheim's premium brand 'De.' This item uses more rich butter than the standard version, pursuing a deeper flavor and even greater moistness.

Patisserie Tooth2Tooth: Colors of Forest and Sea Sablés

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A colorful assortment of sablés baked by the Kobe patisserie 'Tooth2Tooth,' themed after the forests of Rokko and the Seto Inland Sea. You can enjoy the blessings of nature with both your eyes and your palate. Tooth2Tooth was established in 1986 in a back alley of Kobe. The name comes from doubling the English word 'TOOTH' to represent 'Haha = Mother,' meaning 'Mother's Taste.' It is a Kobe confectionery shop where dedication and playfulness marry. The crispy, light sablés are rich with the aroma of butter. Each colorful piece embodies the artisan's playful spirit. These stylish Kobe baked goods are perfect for gifting.

Juchheim Frankfurter Kranz

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📍 稲毛駅

A traditional German crown-shaped cake crafted by Juchheim, founded in 1909. Its magnificent appearance, coated in white almond sugar, beautifully adorns the table on special occasions. The name 'Frankfurter Kranz' originates from the coronation ceremonies of medieval Frankfurt. The white coating of almond sugar is a uniquely Japanese style created after the founder, Karl Juchheim, was impressed by Japanese butter. With layers of buttercream and sponge, it offers a rich and elegant flavor. With every bite, you can sense European tradition. A magnificent creation born in Kobe, truly suitable as a gift for anniversaries.

Juchheim Cocoteria Crunch Mix (Milk & Strawberry)

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An assortment of crunches from 'Cocoteria,' a chocolate brand by Juchheim, founded in 1909. This adorable treat features the shape of the signature character, Terria-chan. Almonds and cornflakes are coated in chocolate, finished in two varieties: milk and strawberry. It is packed with the reliable, high-quality taste that utilizes ingredients to their fullest, unique to the long-established Juchheim. With a light, crunchy texture, the mellow milk and sweet-and-sour strawberry flavors combine with its cute appearance, making it perfect as a gift for children. This fun confection is a delightful souvenir from Kobe.

R.L Korokoro Waffle Cubes (Chocolat)

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📍 吉祥寺駅、東京スカイツリー

A chocolate-flavored cube-shaped waffle produced by R.L, a waffle and cake shop in Kobe. These bite-sized, crispy-baked waffles are infused with the rich flavor of chocolate.

Juchheim Haru-goyomi (Spring Calendar)

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A seasonal baked good delivered exclusively in spring by the long-established confectionery that carries on the legacy of Karl Juchheim, the first to bake Baumkuchen in Japan. This is a gorgeous item to enjoy alongside the arrival of the cherry blossoms. Juchheim is a prestigious Western confectionery brand that introduced Japan's first Baumkuchen in 1919. While inheriting this long tradition, they have crafted a brilliant and gentle flavor incorporating cherry blossoms and spring ingredients. With a mild sweetness and a subtle hint of spring fragrance, the joy of encountering it is even greater because it is a seasonal limited edition. As a gift of spring from Kobe, it is a special baked good you will want to send to your loved ones. Perfect for your spring tea time.

Goncharoff Kukka 4-Type Set

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📍 海老名駅

A 4-variety assortment from the 'Kukka' series produced by Kobe's Goncharoff. It features a colorful collection of adorable chocolates inspired by flowers.

Cassaredo Triple Cheesecake

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This triple cheesecake is baked using three different types of cheese by the Kobe patisserie 'Cassaredo.' It is a luxurious item where the richness of each cheese forms distinct layers. By skillfully combining cheeses with different characteristics, a perfect harmony of richness and freshness, as well as depth and smoothness, is achieved. It is an exquisite creation that will impress any cheese lover. With every bite, the flavors of various cheeses unfold one after another. While rich, the aftertaste is surprisingly clean. This cheesecake shines with the delicate elegance typical of Kobe confectionery and is something you'll want to savor on special occasions. It also makes a wonderful gift.

Kobe釜焼き (Kama-yaki) Soufflé

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A fluffy soufflé cake, slowly baked in a traditional pot. Its light, melt-in-your-mouth texture brings an indescribable sense of happiness. By taking time to bake it carefully, a fine and delicate batter is created. The texture that seems to dissolve the moment it enters your mouth is the very essence of Kobe's elegant Western-style confectionery. With moderate sweetness and a clean aftertaste, it pairs perfectly with coffee or tea. Its soft, gentle flavor can be enjoyed by all generations. It is a comforting treat that lets you feel the delicate confectionery craftsmanship of Kobe. The gentle sweetness will provide a soothing moment of relaxation.

Tooth2Tooth Madeleine Citron

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A lemon-flavored madeleine produced by Kobe's Tooth2Tooth. The refreshing aroma of citron harmonizes elegantly with the moist butter batter. Tooth2Tooth is a shop that was born in a back alley of Kobe in 1986. The name represents 'Haha = Mother' by doubling the English word for 'tooth' (TOOTH), signifying 'Mother's Taste.' It is a Kobe pastry shop alive with dedication and playfulness. A fresh lemon aroma wafts from the plump batter. The balance between the richness of butter and the refreshing acidity of lemon is exquisite. This Kobe-style baked good is delightful both with tea and as a gift.

Goncharoff Kobe View Spot

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📍 伊丹空港、神戸空港、明石駅 ほか4件

Chocolate featuring designs of Kobe's famous landmarks on the packaging by Goncharoff. A classic Kobe souvenir to be enjoyed alongside the scenery of the port city.

Kobe Panda Sablé

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📍 神戸市立王子動物園

An adorable sablé motified after the popular pandas of Kobe City Oji Zoo. The sight of the little panda faces drawn on them is sure to bring a smile to your face. Oji Zoo is a representative zoo of Kobe, where visitors could once meet giant pandas. This sablé, shaped like its most popular residents, is a heartwarming souvenir overflowing with Kobe-style cuteness. The crispy sablés are rich in butter flavor and have a gentle sweetness that can be enjoyed by all generations. Not only is the appearance cute, but the taste is also authentic. We hope you pick this up as a memento of your trip to Kobe. It also makes a great souvenir for children.

Pom d'Amour Skeleton (Plain)

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📍 三ノ宮駅

When you open the transparent apple-shaped container, glossy chocolate pieces are arranged like jewels. This item features the famous Kobe Motomachi confection "Pom d'Amour" packed in an adorable skeleton container. Meaning "Apple of Love" in French, this confection was perfected over two years by Ichibante, which was founded in Motomachi in 1971. Fresh apples are slowly simmered in syrup and gently enveloped in bittersweet chocolate. The exquisite flavor features sweet and sour apples melting together with adult bitter chocolate. It is a long-beloved taste of the port town that Kobe locals have been familiar with since childhood.

Kobe Cheese Busse

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📍 神戸空港

The 'Kobe Cheese Busse' features a generous amount of rich cheese cream sandwiched between soft, fluffy busse sponge cake. This popular item is crafted by Conditore Kobe, a master of cheese confectionery. Conditore Kobe is a Western-style confectionery brand based in Nishinomiya City, Hyogo Prefecture. Their signature cheesecake, 'Kobe Vanilla Fromage,' has surpassed 1.6 million units in cumulative sales and is widely known as the best-selling cheesecake in Kobe. The busse made by such a cheese specialist offers a perfect harmony between the moist sponge cake and the deep, flavorful cream. It is an elegant souvenir reminiscent of Kobe, enveloping you in gentle sweetness and the rich aroma of cheese.

Arima Cider Teppo-mizu Kuzumochi

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📍 有馬温泉

A unique treat that expresses a fizzy, refreshing sensation through the smooth texture of kuzumochi. This 'Arima Cider Teppo-mizu Kuzumochi' is inspired by Arima Onsen's famous carbonated 'Teppo-mizu'. Since ancient times, carbonated springs have flowed in Arima Onsen, and during the Meiji era, a carbonated beverage called 'Teppo-mizu' was produced. It is said that the name originated from the pleasant 'pop' sound made when the cork was removed. This sweet, which layers the image of Arima's signature carbonation onto easy-to-swallow kuzumochi, is perfect for a souvenir of your hot spring trip. We recommend enjoying this refreshing taste of the misty hot spring village chilled and enjoyed slowly.

Kobe Milk Chocolate Langue de Chat

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📍 関西国際空港、神戸空港、茨木駅 ほか4件

A light, crispy cocoa langue de chat gently sandwiched with a smooth milk chocolate plate. This is Conditore Kobe's long-selling "Kobe Milk Chocolate Langue de Chat." Conditore Kobe is a confectionery brand from Nishinomiya that has created numerous popular sweets. This langue de chat is one of the brand's flagship products, loved across generations for a long time. The bittersweet cocoa dough and rich milk chocolate harmonize, allowing you to enjoy an elegant sweetness and a light, crispy texture simultaneously. It is also delicious when chilled in the refrigerator during summer, making it a widely appreciated staple Kobe souvenir.

Kobe Animal Kingdom Chocolate Crunch Bar Strawberry Flavor

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📍 神戸どうぶつ王国

An original strawberry-flavored chocolate crunch bar from Kobe Animal Kingdom. The crispy texture of the strawberry chocolate makes it a popular zoo souvenir for children.

C3 (씨큐브) Sunny Assortment Dacquoise Bar

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A stick-shaped dacquoise featuring an attractive light, crispy, and fluffy texture unique to meringue dough. This is the "Sunny Assortment" from C3, operated by the Ashiya-based Suzette Group. C3 is a brand established in 1987, with its name derived from the three Cs: Coffee, Cheese, and Cacao. It boasts proven excellence, with its signature baked tiramisu winning gold medals at the Monde Selection for eight consecutive years. This dacquoise bar showcases C3's craftsmanship, featuring a glamorous assortment of cream sandwiched between delicate dough. This box is a delightful gift that allows you to enjoy various colorful flavors bit by bit.

Anpanman's Smiling Rice Crackers (Assorted)

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📍 神戸アンパンマンこどもミュージアム&モール、アンパンマンミュージアム

An assortment of rice crackers that children will love, featuring smiling characters from 'Anpanman.' This is a limited edition item available only at the Kobe Anpanman Children's Museum & Mall. This museum opened in 2013 in Kobe Harborland as the first of its kind in Western Japan. The rice crackers are manufactured by Kuriyama Beika, a long-established manufacturer that has continued to produce rice crackers in Niigata for many years. Included are two varieties—salt flavor and soy sauce flavor—with a gentle taste that is safe to give to small children. The cute packaging makes you want to keep it even after the contents are gone, making it the perfect souvenir to commemorate an outing in Kobe.

Anpanman Biscuits (Round Tin)

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📍 神戸アンパンマンこどもミュージアム&モール

Limited edition biscuits sold at the "Biscuit Shop of the Sweets Kingdom" inside the Kobe Anpanman Children's Museum & Mall, which opened in 2013. Featuring 34 different characters, these vanilla and cocoa flavored biscuits come in a round tin that can be reused as a small container after eating.

Kobe Milk Pie

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📍 六甲山牧場

A crispy "Kobe Milk Pie" made from many layers of dough baked to a fragrant perfection. It is produced by Conditore Kobe, a confectionery brand that has created numerous popular sweets. Based in Nishinomiya, Conditore Kobe is a highly skilled brand that has released several million-selling products. In this milk pie, the gentle sweetness of milk spreads through every single thin layer of the folded dough. With its light texture and elegant flavor, it is perfect for a relaxing tea time. Available at Shin-Kobe Station and Kobe Airport, it is an easy-to-choose baked sweet from Kobe to conclude your trip.

Glico-ya Giant Dream Pocky

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📍 福岡空港、伊丹空港、関西国際空港 ほか5件

An extra-large Pocky exclusive to the Glico-managed store "Glico-ya." This Kobe souvenir makes a huge impact with a size that far exceeds the regular version.

Kobe Franz Kobe Ijinchigaura

その他

📍 神戸ハーバーランド、北野異人館街、北野工房のまち ほか2件

This is a retro-style baked confection inspired by the roof tiles of Western-style architecture found in Kobe's former foreign settlement (Ijinchin). Produced by Kobe Franz, a Western-style confectionery brand from the port city of Kobe. Kobe's tile-shaped crackers (kawara senbei) are a famous local treat born from the influx of Western ingredients like eggs and milk to the city following the opening of the Port of Kobe in 1868. These sweets, which make full use of Western ingredients, reflect the unique history of this port town even today. This product gently layers the traces of that historic port city into a crispy, tile-shaped snack. It is a nostalgic and captivating souvenir that you can savor slowly while feeling the exotic atmosphere of Kobe.

Frindlieb Sweetheart

洋菓子

📍 神戸空港、三ノ宮駅

The 'Sweetheart' is a gift box filled with adorable heart-shaped pie cookies. It is crafted by Frindlieb, a long-established bakery in Kobe founded in 1924. Frindlieb was founded in Kobe by Mr. Heinrich Frindlieb, a German man who helped introduce German bread to the city. These beloved pies have been enjoyed as a snack by many Kobe residents since childhood. The current main store is a magnificent and beautiful space, renovated from the former Kobe Union Church. With their rich buttery flavor, crispy texture, and adorable heart shapes, this box is perfect for a gift to someone special.

Juchheim Schokoladenbaum

洋菓子

A Baumkuchen cut into a semi-circle and fully coated in smooth milk chocolate. Its name, "Schokoladenbaum," means "chocolate tree" in German. Juchheim is a long-established confectionery founded by Carl Juchheim, who first baked Baumkuchen in Japan in 1919. Even today, based in Kobe, the company continues to preserve the traditional flavors passed down since its founding. This Schokoladenbaum is a limited-edition item available only during the winter season from October to March. The luxurious taste, where the moist cake and chocolate sweetness overlap, is a special treat that can only be enjoyed during the cold season.

Patisserie Two Two Orangette

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An 'Orangette' with a mature flavor, featuring orange peel soaked in syrup coated in bittersweet chocolate. It is crafted by Patisserie Two Two, a confectionery shop in Kobe. Two Two was born in a back alley of Kobe as a small shop where young people who love art, fashion, and music gather, eventually growing into a specialized patisserie. The brand embodies both playfulness and artisanal dedication. Each piece offers layers of fresh orange aroma, subtle bitterness, and the sweetness of chocolate. It is a confection perfect for a slightly luxurious teatime or as a gift for adults.

Conditore Kobe Kobe Milk Yogurt Parfait Cookie

洋菓子

📍 伊丹空港、神戸空港

A magnificent item that transforms the deliciousness of a yogurt parfait into a sandwich cookie. This is the 'Kobe Milk Yogurt Parfait Cookie' by Conditore Kobe. It features yogurt-flavored chocolate studded with strawberry, raspberry, and blueberry, with crunchy cornflakes hidden inside for an enjoyable texture. This is gently sandwiched between all-white cookies made with milk from the foot of Mount Rokko. A cookie that truly tastes like a parfait, offering refreshing acidity, milky sweetness, and a crunchy texture all at once. It is a luxurious Kobe souvenir in both appearance and taste, created by a popular brand from Nishinomiya.

Takayamado Tomi Monaka

和菓子

When you crack open the crispy, fragrant shell, a generous amount of elegant bean paste reveals itself. This is "Tomi Monaka," an auspicious confection crafted by Takayamado, a long-established Japanese confectionery shop in Nishinomiya. Founded in Osaka in 1887, Takayamado is a historic establishment that moved its base to Nishinomiya upon its 100th anniversary, adopting the concept of "Modern Wa (Japanese Style)." Since then, they have continued to carefully craft Japanese sweets that have been loved by locals for many years. This auspicious monaka, bearing the character "Tomi" (wealth/abundance), is characterized by the combination of its crispy, fragrant shell and fluffy, carefully cooked bean paste. It is a treat that offers a profound, elegant taste, perfect for accompanying tea.

R.L Korokoro Waffle Cubes (Strawberry)

洋菓子

📍 東京スカイツリー

A strawberry-flavored cube-shaped waffle produced by R.L in Kobe. A popular flavor where the sweet and sourness of strawberries spreads through crispy, bite-sized pieces.

Goncharov Eminent Gift

洋菓子

📍 垂水駅

A high-quality chocolate gift specially prepared for gifting by Kobe's Goncharov. A formal assortment featuring a beautiful arrangement of various chocolate flavors in a box.

Chocolat Écorce

洋菓子

📍 JR八王子駅、蒲田駅、松戸駅 ほか1件

A classic Kobe confectionery consisting of thin, crispy écorce coated in smooth chocolate. "Chocolat Écorce" allows you to enjoy a light texture alongside the sweetness of chocolate. Écorce is a thin, baked confection that means "bark" in French. The delicate, rolled pastry melts in your mouth, allowing an elegant and gentle flavor to spread softly. This treat combines the sweetness and richness of chocolate with that delicate, wafer-like pastry. It is a souvenir that lets you easily enjoy the elegance characteristic of Kobe, a city of fine confectionery, along with a light, crispy texture.

Kitsuneiro Yomogi Mochi Dorayaki

その他

A dorayaki containing yomogi (mugwort) mochi, crafted by Kitsuneiro, a specialty dorayaki shop in Kobe. A Japanese-style treat featuring the flavor of mugwort and chewy mochi wrapped in soft pancake dough.

Cassaredo Vanilla NY Cheesecake

スイーツ

A vanilla cheesecake baked in New York style by the Kobe patisserie Cassaredo. It features a rich and creamy cheese flavor.

Yawahoro Chocolat

洋菓子

The moment it enters your mouth, it crumbles softly and melts away. 'Yawahoro Chocolat' is a chocolate confection whose charm lies in such a delicate melting sensation. Crafted with an uncompromising pursuit of a smooth texture, this sweet seems to melt silently on the tongue. A gentle sweetness and the richness of chocolate spread softly throughout the mouth. Born in Kobe, a city of Western-style confectionery, this is a treat that allows you to savor a delicate melt-in-the-mouth experience. It is perfect as a companion for when you want to take a relaxing break during tea time. It is the kind of sweet that makes you want to cherish every single bite of soft happiness.

Konigs Krone Kelpes (Stick Pie)

洋菓子

A stick-shaped pie called 'Kelpes,' handmade one by one by artisans to preserve the flavor since the company's founding. It is the signature baked good of Konigs Krone, a confectionery shop born in Mikage, Kobe. Konigs Krone means 'Crown' in German. Since its founding in Higashinada-ku, Kobe, in 1977, it has been long loved alongside its mascot 'Kuma-pochi,' a bear wearing a crown. The commitment for this stick pie is the generous use of original, high-quality premium unsalted butter. With its crispy, light texture and rich buttery aroma, it is a long-selling Kobe souvenir that has continued since the time of the shop's founding.

Monrewar Kobe-born Calico Cat Langue

洋菓子

📍 伊丹空港、神戸空港、明石駅 ほか5件

A cute langue de chat cookie featuring a calico cat pattern with paw print signatures and decorated with three types of chocolate. This 'Kobe-born Calico Cat Langue' is produced by Monrewar, a chocolate brand born in Kobe. Its name is a playful pun: a calico cat named 'Lang,' referring to the three colors of the langue de chat cookies. 'Langue de chat' means 'cat's tongue' in French and is also a nickname for these thin, tongue-like cookies. You can enjoy three different flavors in small bites, including cocoa dough with white chocolate and caramel dough with milk chocolate. With its adorable appearance and elegant taste, it is a highly appreciated souvenir from Kobe.

Daiginjo Yamada Nishiki Senbei

その他

A fragrant rice cracker, 'Daiginjo Yamada Nishiki Senbei,' baked using the pinnacle of sake rice, 'Yamada Nishiki.' The deliciousness of this premium rice, which supports sake brewing, is tightly packed into a crispy cracker. Hyogo Prefecture is truly the number one production area in Japan, accounting for more than half of the nation's Yamada Nishiki production. It is said that many Daiginjo sakes that win gold prizes at the National New Sake Awards are born from this Yamada Nishiki in Hyogo. This senbei, making full use of such proud sake rice, features a gentle sweetness and a toasted aroma. It is perfect not only as an accompaniment to tea but also pairs excellently with local sake, offering a flavorful experience truly characteristic of the sake-producing region of Hyogo.

Morozoff Kobe Milk Chocolate

洋菓子

📍 さんちか

Kobe Milk Chocolate offers a mellow milk sweetness and an incredibly smooth melt-in-your-mouth texture. This is a quintessential Kobe treat crafted by Morozoff, a long-established confectionery founded in 1931. Morozoff was born in Kobe in 1931, originating from the chocolate shop of Mr. Morozoff, a Russian resident on Kobe's Tor Road. The company is also known for introducing the custom of giving chocolates on Valentine's Day to Japan just one year after its founding. As a pioneer of premium chocolate, Morozoff's milk chocolate is characterized by its gentle sweetness and rich depth. It is an elegant souvenir that allows you to experience the chocolate culture nurtured in Kobe.

Kobe Caramel Pudding

スイーツ

The caramel version of the "Kobe Pudding" series, released by Thorak Co., Ltd. in 1993 after three years of trial and error. A product from a high-performance brand that has won the Monde Selection Grand Gold Award for 12 consecutive years, featuring the bitter sweetness of caramel layered with smooth pudding.

Koenig Krone: Little Bear Living in Kobe

洋菓子

📍 さんちか

An adorable baked sweet featuring 'Kuma-pochi,' a bear character wearing a crown on its head. This is the 'Little Bear Living in Kobe' produced by Koenig Krone, which originated in Mikage, Kobe. Koenig Krone is a confectionery shop founded in Kobe in 1977. True to its brand name, which means 'Crown' in German, its mascot Kuma-pochi also wears a small crown on its head. 'Living in Kobe' reflects a deep affection for the port city of Kobe. With its cute appearance and gentle taste, it is a heartwarming Kobe souvenir that can be enjoyed by children and adults alike.

Kobe Animal Kingdom Chocolate Crunch Bar (White Chocolate Flavor)

洋菓子

📍 神戸どうぶつ王国

An original white chocolate crunch bar from Kobe Animal Kingdom. Featuring mellow white chocolate and a crunchy texture, it is popular as a commemorative souvenir of your visit.

C3 (C-Three) HAPPY TO SWEET YOU

洋菓子

A gorgeous gift assortment with a name that embodies the feeling of 'being happy to meet you.' This is 'HAPPY TO SWEET YOU' from C3, operated by the Ashiya-born Suzette Group. Founded in Ashiya in 1969, the Suzette Group's brand C3 derives its name from the three Cs: Coffee, Cheese, and Cacao. Their signature baked tiramisu is a testament to their long-standing expertise in crafting tiramisu. This assortment features a variety of flavors, including their signature baked tiramisu and Berry Witch made with strawberries and cranberries. It is an exciting box that will bring a smile to the recipient's face.

Anpanman's Rice Cracker Pompom Drum

和菓子

📍 神戸アンパンマンこどもミュージアム&モール

A snack set featuring a toy with Anpanman-shaped drum container filled with rice crackers. A Hyogo souvenir for children that allows them to play by tapping the drum.