Specialties & Local Products of 徳島県

Handa Somen Kamaage (Pot-boiled)

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The 'Kamaage' style involves serving thick, firm Handa somen piping hot, straight from the pot. This method offers a different experience from chilled somen, allowing you to enjoy a uniquely chewy texture. Because Handa somen is thicker than standard somen, it retains a substantial bite even when heated. By serving it in the bowl along with the boiling liquid and dipping it into warm sauce, the firmness of the noodles and the rich aroma of the wheat are highlighted. Kamaage warms you to the core, making it a perfect way to enjoy this local specialty during the cold season. It is a winter staple of Tsurugi Town that allows you to fully savor the charm of the thick Handa somen noodles. A single slurp on a cold day is a delicacy that warms even your heart.

Tsurugi Yuzu

特産品

Yuzu cultivated in Tsurugi Town. The significant temperature fluctuations unique to the mountainous areas of the upper Yoshino River region produce highly aromatic yuzu. It is one of Tokushima's representative citrus fruits, alongside sudachi. Its characteristics include a refreshing, powerful aroma and a sharp acidity. When used as a condiment or squeezed over hot pots and grilled fish, its refreshing flavor instantly spreads, brightening the dining table. Processed products such as yuzu vinegar, yuzu miso, and yuzu ponzu are also popular, allowing you to enjoy its rich fragrance throughout the year. Grown in the pure air of the mountain village, these yuzu act as a superb supporting actor, adding color and aroma to dishes. It is a specialty that Tsurugi Town is proud of. A single squeeze releases a fragrant aroma that further enhances any dish.

Anan Seafood

海鮮

The sea of Anan, facing the Kii Channel, marks the easternmost tip of Shikoku. Freshly landed seafood arrives at the calm inlets of Tachibana Bay, often referred to as the 'Matsushima of Awa.' When you pick up a piece of translucent white fish with your chopsticks, it melts in your mouth, releasing a gentle sweetness with every bite. In particular, Tsubaki-domari Port is known for its active pike conger (hamo) fishing. When the scored flesh is briefly dipped in hot water, it blooms like a white flower, becoming plump and subtly sweet. Paired with plum paste or vinegar miso, it becomes a true summer feast. From spiny lobster to largehead hairtail, and seasonal local fish caught that very day—please enjoy to your heart's content the exceptionally fresh bounties of Anan, nurtured by the seas at the easternmost edge of Shikoku.

Tara Udon (Anan)

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Freshly boiled udon noodles are presented in a large wooden tub, served generously with their cooking liquid. You dip the thick, steaming noodles into the dipping sauce and slurp them up. The chewy, elastic texture perfectly coats with the fragrant, savory umami of a broth made from river fish. This local dish, passed down in Donari-cho, Awa City, dates back to the late Edo period. Legend has it that it began when loggers working in the mountains would build hearths by the riverside to boil udon and eat it with broth made from river fish. The scene of workers sharing a meal around a large tub after a long day's work—a simple and warm dining tradition—is preserved to this day. Gathering around the tub and eating together makes every bowl taste even more delicious.

Anan Bamboo Shoots

特産品

As you take a crisp bite, juicy nectar bursts forth. With almost no bitterness, a subtle sweetness and a light, crunchy texture fill your mouth, announcing the arrival of spring. Anan's bamboo shoots are a pride of Tokushima, known for their elegant and soft flavor. Aratano in Anan City is a long-established bamboo shoot village. Blessed with a warm climate, Tokushima is famous as a producer of 'early-harvested' shoots that can begin being dug up as early as the end of the previous year; in Anan, the peak season falls between April and May. A single shoot freshly unearthed from the soil has minimal astringency, offering an exceptional aroma and texture. Whether simmered with young bamboo (wakatake-ni), grilled, fried in tempura, or cooked Tosa-style, please enjoy this spring delicacy from the tender tips to the base during its peak season.

Awa Tataki (Soba-gome)

郷土料理

An elegant aroma rises from the steaming bowl of clear soup. With a single sip, the grain-like pieces pop in your mouth, and the simple, rustic flavor of buckwheat spreads softly with every chew. It is not rice, but 'soba-gome'—buckwheat grains that have been boiled in salt, peeled, and dried. It is said to have originated from the ingenuity of using buckwheat as a staple substitute in the Iya mountains, where rice was difficult to grow. The porridge (zosui), cooked with plenty of vegetables and chicken, is rich in nutrition. Eventually, this flavor spread throughout the prefecture, becoming a representative local dish of Tokushima. A gentle taste that warms you to your core. It is a bowl of Awa's hometown flavors that you long for especially on cold days.

Agricultural Products of Awa City

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Spreading across the middle reaches of the Yoshino River, Awa City is an agricultural town blessed with fertile farmland. Utilizing abundant water and a mild climate, a wide variety of agricultural products are cultivated throughout the year. In addition to carrots, lotus root, and strawberries, various vegetables and fruits bear fruit each season. In particular, Tokushima is known as a major production area for spring carrots, and its name is known nationwide as a region where highly sweet vegetables grow. At roadside stations and farm stands, freshly harvested local vegetables are lined up daily. The sense of security from seeing the faces of the producers and the freshness that carries the scent of the earth are unique to this production area. These agricultural products allow you to fully taste the blessings of Awa City's earth.

Kaiyo Seafood

海鮮

Kaiyo Town is the southernmost town in Tokushima Prefecture. Blessed with rich fishing grounds in the Pacific Ocean where the Kuroshio Current flows, a diverse range of seafood is landed throughout the four seasons. From bonito and tuna to largehead hairtail and even spiny lobsters, a wide variety of fish and shellfish are caught here. Sashimi, sushi, and local fish dishes enjoyed while they are fresh offer a level of freshness that is truly different. The town is also known as a mecca for surfing due to its high-quality waves. Dishes made from the day's catch, enjoyed at seaside eateries, are exceptional. Enjoying seafood while gazing out at the majestic Pacific Ocean is a luxury unique to Kaiyo. You can fully savor the blessings of the southern sea. A meal enjoyed while listening to the sound of the waves will further deepen the joy of your journey.

Kaiyo Sudachi

特産品

Sudachi is also cultivated in Kaiyo Town. Tokushima Prefecture is the heart of sudachi production, accounting for approximately 98% of the national production, and the warm climate of Kaiyo Town nurtures sudachi with a refreshing aroma and acidity. Harvested while the peel is still deep green, these sudachi are characterized by their sharp acidity and refreshing fragrance. Squeezing them over grilled fish or sashimi tightens the flavors of the dish and leaves a refreshing aftertaste. They also add freshness when added to hot pots, noodles, or alcohol, making them an indispensable presence on Tokushima dining tables throughout the year. These highly fragrant sudachi, grown in a seaside town in the southern part of the prefecture, are excellent supporting actors that enhance any dish. They are one of the citrus fruits that Tokushima is proud of. With just a quick squeeze, they can transform a dish—a true star of the Tokushima table.

Misato Ume (Plums of Misato)

特産品

A single, plump, ripe plum. Its salt-seasoned tartness makes your cheeks tighten and makes you crave a bowl of white rice. Misato in Yoshinogawa City, Tokushima Prefecture, is a hidden gem of a plum-producing region known as the 'Village of Plums and Fireflies.' In the mountainous area covering approximately sixty hectares, there are about 16,000 plum trees. It is a place where almost every household has a plum tree, and making umeboshi and umeshu is a natural part of life. Recognized as Japan's first 'Plum Wine Special Zone,' the tradition of crafting plum wine using plums from this land continues to be passed down. Pickled plums, plum wine, and plum extract. Flowers in spring, fireflies in early summer. Please enjoy a piece of Misato's fragrant plums in your daily life.

Ayu (Sweetfish) Cuisine of the Yoshino River

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Skewered and sprinkled with salt, then slowly grilled over charcoal. The skin becomes crispy and fragrant, while the plump white flesh melts in your mouth. As you take a bite, a pure aroma—reminiscent of watermelon—wafts through your nose; this is why sweetfish are often called 'fragrant fish.' The Yoshino River, known by the nickname 'Shikoku Saburo,' is a great river. The natural sweetfish raised in its clear currents, feeding on algae attached to the riverbed stones, possess a mild, elegant, and delicate flavor. After being caught, the fish are kept alive for a while to purge any sand, then chilled with ice before being grilled—this meticulous extra step brings out the full depth of their clear umami. A hallmark of summer in Tokushima, beginning with the lifting of the fishing ban in June. Please enjoy the whole salt-grilled fish, from the fragrant head to the flavorful innards.

Sanagochi Sudachi

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Sanagochi Village is the only 'village' in Tokushima Prefecture. It is one of the primary production areas for sudachi, where highly fragrant fruit is cultivated in high-altitude mountainous terrain. Tokushima Prefecture is the heart of sudachi production, accounting for approximately 98% of Japan's total output. Among its many regions, Sanagochi's sudachi stands out with an exceptionally prominent aroma because they are grown in mountain valleys with significant temperature fluctuations. Harvested while the peel is a deep green, they are characterized by a refreshing acidity and a crisp, clean fragrance. Squeezing them over grilled fish, sashimi, or hot pots instantly enhances the flavor of the dish. The entire village is known as a 'sudachi village,' and its quality supports the reputation of Tokushima sudachi as a prized citrus fruit. These fragrant sudachi, carefully nurtured by the villagers, are the pride of Tokushima.

Sanakouchi Momo Strawberry

特産品

The premium 'Momo Strawberry' is cultivated in Sanakouchi Village. Featuring large, round fruit similar to a peach and a prominent sweetness, it boasts high popularity as a gift. Only strawberries that meet strict criteria—each berry being over 6 cm in size with a sugar content of 12 degrees or higher—are shipped, making them truly selected berries. They are luxury items that can sometimes be valued at over 1,000 yen per berry. Developed in the village as an alternative crop to mandarin oranges, they were born in the early Heisei era. With limited production, they are often called 'phantom strawberries' because they rarely appear in the market. The rich sweetness and aroma contained in every single berry make it a truly special treat for yourself. It is an exquisite strawberry that makes you want to savor each piece individually.

Iya Soba

郷土料理

When dipped in the sauce and slurped up, the noodles break into short pieces, crumbling delicately in your mouth. This is a thick, short, rustic countryside soba made with almost no binding agents. The more you chew, the more the wild, natural aroma and subtle sweetness of the buckwheat spread through your palate. Located in the Iya region of Miyoshi City, Tokushima Prefecture—one of Japan's three most remote regions—buckwheat has supported local life in these steep mountains where rice is difficult to grow. It is said that in the past, the women of each household would grind the buckwheat flour themselves starting the night before, putting great time and effort into making the noodles. Whether enjoyed in a warm hot soup or chilled on a zaru (soba tray), this bowl offers a simple, rustic umami from the mountain village that warms the soul.

dekomawashi

郷土料理

Grilling in front of the irori, you rotate the skewers round and round. The fragrant miso sauce bubbles and chars, sending up a sweet and savory aroma along with the steam. Taking a bite from the skewer, you can enjoy multiple textures in a single stick: fluffy potatoes, chewy soba dumplings, firm Iwa-tofu, and bouncy round konnyaku. The name comes from the 'Deko' puppets used in Awa Ningyo Joruri (puppet theater). It is said that it came to be called this because the motion of rotating the skewers resembles the way a puppet moves its head. Enjoy it piping hot around the hearth. A simple, rustic delicacy of the mountain village.

Hirara-yaki

郷土料理

Miso is spread in a ring like a dike on a heated flat stone, and inside that ring, amago, Iya tofu, and konnyaku are sizzled. The miso, dissolved with sugar and sake, bubbles away, sending fragrant steam rising all around. This local dish is passed down in the Iya region of Miyoshi City, Tokushima Prefecture; its name comes from the practice of calling the flat stone 'hirara.' In the old days, it is said to have been a generous outdoor meal where large stones were gathered from riverbeds and used for grilling. Stuffing your mouth with ingredients coated in miso while they are still hot from the stone—that is the ultimate delicacy. It is a warm, uniquely Iya dish meant to be shared by everyone gathered around the stone.

Iya no Iwa-tofu (Iya Rock Tofu)

特産品

When you cut into it, you feel a heavy resistance. It doesn't crumble like ordinary tofu; instead, it has a firm texture much like cheese. As you chew, the intense sweetness and umami of the soybeans spread through your mouth. This is 'Iwa-tofu' (Rock Tofu), also known as 'Ishi-tofu' (Stone Tofu), from Tokushima's Iya region. It is about twice the size of typical tofu and is so hard that it can actually be tied with rope for transport. It is made using an abundance of soybeans, extra bittern, and a thorough draining process. It was born from local wisdom—designed to maintain its shape even on the steep mountain paths of Iya and to have a long shelf life. Whether served in Dengaku, Dekomawashi, or Zoni, it is a treasure of Iya that reveals more intense bean flavor with every bite.

Sobagome Zosui (Iya)

郷土料理

Representing the local cuisine of the Iya region, 'Sobagome Zosui' has its roots in history; it is said that after being defeated in the Genpei War, the fleeing Heike clan cultivated buckwheat in the deep mountains of Iya, where rice was difficult to grow, and ate the buckwheat grains instead of rice. 'Sobagame'—buckwheat grains that have been boiled in salt, peeled, and dried—are slowly simmered in dashi along with chicken and root vegetables. It is characterized by a unique popping texture and a deeply nourishing dashi flavor, warming the body with every bite. Selected as one of the 100 Local Dishes of Farming, Mountain, and Fishing Villages, this is a winter staple in Iya that warms you to the core. This simple yet nutritious porridge is filled with the wisdom and history of the people who lived in these mountain villages. A steaming bowl on a cold day represents the cherished home-cooked flavor that the people of Iya have protected through the generations.

Katsuura Mikan (Mandarin Orange)

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Katsuura Town is one of the premier citrus villages in Tokushima Prefecture. Utilizing a warm climate and terraced fields on mountain slopes, sweet and juicy mandarins, centered around the Unshu variety, are carefully nurtured. Bathed in plenty of sunlight on sunny slopes, these mandarins possess an exquisite balance of sweetness and acidity. They reach their peak season from winter to spring, and once peeled, a refreshing aroma gently spreads. At local farm stands, freshly harvested mandarins are available at affordable prices. As a seasonal flavor to enjoy while tucked into a kotatsu (heated table), they are an essential fruit for winter in Tokushima. These citrus fruits are characterized by a natural sweetness nurtured by the sun and mountain slopes of Katsuura. Their juicy pulp and moderate acidity provide a soothing sensation to the body during the cold season.

Katsuura Strawberries

特産品

Known as a village of mandarin oranges, Katsuura Town is also a place where strawberry cultivation thrives. Carefully grown in greenhouses, these strawberries are sweet and juicy, reaching their peak from winter to spring. Each berry is carefully hand-picked, boasting a glossy red color and juicy flesh. Taking a bite of freshly picked fruit fills your mouth with intense sweetness and refreshing acidity. Strawberry picking tours are also popular, drawing many visitors during the season of the 'Big Hinamatsuri,' where traditional Hina dolls are displayed. The experience of tasting fully ripe strawberries picked with your own hands is exceptional. As a popular fruit of Katsuura that heralds the arrival of spring, the moment you pop a bright red berry into your mouth brings a joy that makes you want to visit again and again.

Komatsushima Fish Katsu

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Komatsushima City is known as the birthplace of 'Fish Katsu.' It is said to have been invented by the local Tsukuji Kamaboko around 1955, and today it is loved by residents as a Tokushima soul food produced by many kamaboko (fish cake) shops within the prefecture. This dish features fish paste seasoned with a spicy kick of curry powder and chili pepper, coated in breadcrumbs and deep-fried. Despite being a processed fish product, its charm lies in its savory, cutlet-like texture and addictive spiciness, making it a flavor that everyone from children to adults can't help but reach for. It is delicious whether eaten as is or sandwiched in rice or bread, and it is a staple side dish found in local supermarkets. The authentic taste of freshly fried Fish Katsu is a Tokushima specialty that you must experience when visiting Komatsushima.

Komatsushima Chikuwa

特産品

Pinch both ends of the green bamboo, and take a bite of the perfectly toasted body. While the surface has a plump, springy texture, the inside remains soft and fluffy. With every chew, the savory umami of the fish and the fresh, green scent of the bamboo rise gently. This is Komatsushima's 'Take-Chikuwa' (Bamboo Chikuwa). Legend has it that during the Battle of Yashima between the Genji and Heike clans, fishermen in Komatsushima would turn freshly caught small fish into surimi, wrap them in green bamboo, and grill them on the seashore. It is said that the taste of this freshly grilled snack was highly praised by Minamoto no Yoshitsune upon his arrival, and since then, it has been passed down as a local flavor. Whether you bite into a whole stick or squeeze a bit of sudachi citrus over it—whether eaten raw or grilled—this is a dish Tokushima is proud of that can truly take center stage.

Local Fish of Komatsushima

海鮮

Komatsushima Port is one of the leading fishing ports in Tokodeshima Prefecture. Blessed with rich fishing grounds where two major rivers, the Yoshino and the Naka, flow into the Kii Channel, a variety of fresh local fish are landed throughout the seasons. Among them, pike conger (hamo) is particularly famous, with its high-quality flesh being supplied even to fine dining restaurants in Kyoto. Another representative specialty of this area is 'chirimen' (dried whitebait), made by immediately boiling shirasu landed in the Wadajima district. With catches such as hairtail and sea bream also coming in, you can enjoy exceptionally fresh seafood at diners and sushi restaurants in this port town. The seafood morning market, lined with freshly caught fish, is also popular, offering a lively scene unique to a fishing port. This Komatsushima gourmet experience takes great pride in its unparalleled freshness.

Matsushige Tai-meshi (Sea Bream Rice)

郷土料理

Matsushige Town is a fishing town situated close to the Naruto Strait. Its 'Tai-meshi,' made with fresh sea bream, is beloved as a specialty of local hospitality. Sea bream raised amidst the intense currents of Naruto are characterized by firm flesh and a concentrated, rich flavor. This type of Tai-meshi, cooked together with rice, allows the elegant sea bream dashi to permeate every single grain of rice. While simple, its deep and nourishing flavor is perfect for celebratory occasions. The harmony between the fluffy cooked rice and the savory sea bream creates a deliciousness that makes you want endless refills. It is a local taste that has been cherished in Matsushige. The aroma of the freshly cooked rice brings smiles to the dining table.

Matsushige Lotus Root

特産品

Matsushige Town is one of the premier lotus root production areas in Tokushima Prefecture. The environment, blessed with fertile soil from the Yoshino River estuary and abundant water, nurtures high-quality lotus roots. Carefully grown in the mud, these lotus roots are characterized by a pleasant, crisp texture and a subtle sweetness. As a lucky charm symbolizing 'seeing into the future' through their holes, they are indispensable for New Year's and celebratory dishes. You can enjoy different textures depending on the cooking method: fluffy when made into tempura, and crunchy when prepared as kinpira or simmered dishes. Freshly harvested lotus roots available at local farm stands are a pride of Matsushige, representing its signature vegetable. It is a good luck item that is cherished for the belief that fortune can be seen through its holes.

Kamikatsu Leaves (Tsumamono)

特産品

Kamikatsu Town is known throughout the country as 'the town that earns a living by selling leaves.' The project, in which the town's elderly residents harvest and ship 'tsumamono' (decorative leaves used to add color to dishes in fine dining restaurants), has garnered significant attention. With approximately 320 varieties handled, including autumn leaves, heavenly bamboo, and persimmon leaves, annual sales are said to have exceeded 200 million yen at their peak. Many of the workers are grandmothers in their 70s and older. Their lively way of working—analyzing market information using PCs and tablets—became a hot topic across Japan. This is a story of a mountain village struggling with depopulation that was transformed through wisdom and ingenuity. The leaves of Kamikatsu, which gently add color to cuisine, serve as a symbol of regional revitalization. Each tiny leaf is filled with the pride and smiles of the townspeople.

Kamikatsu Bancha

特産品

The 'Awa Bancha' passed down since ancient times in Kamikatsu Town is a rare type of post-fermented tea found even nationwide. It is made using a unique method where well-matured summer tea leaves are boiled and then soaked in wooden vats to undergo fermentation with lactic acid bacteria. Its manufacturing technique is so precious that it has been registered as a National Important Intangible Folk Cultural Property. Unlike green tea, it features a refreshing, acidic flavor profile with a clean aftertaste. One of its charms is that it is low in caffeine, making it enjoyable for everyone from children to the elderly. As one of the few post-fermented teas remaining in Japan, it is a traditional taste of Kamikatsu that has been attracting attention as a health tea in recent years. It is a cup that gently accompanies you when you want to take a relaxing break.

Awa Wasanbin Sugar

特産品

Kamita Town is the main production region for Awa Wasanbin sugar. It is known as a rare domestic sugar, handcrafted by artisans using 'Chikuto,' a traditional variety of sugarcane. Its history dates back to the Edo period. It is said that Gyokusen, a Yamabushi (ascetic monk) from Itano District, explored sugar-making methods in Nobeoka, Hyuga Province, and succeeded in producing Wasanbin sugar after much painstaking research. With the encouragement of the Tokushima Domain, production flourished in this area. Made by boiling down the pressed juice and repeatedly refining it with hands and water, Wasanban sugar is characterized by its fine texture and smooth melting sensation in the mouth. Its soft, elegant sweetness is an indispensable traditional flavor of Tokushima, essential for high-quality Japanese confectionery. It provides a gentle accompaniment to moments of tea ceremony.

Indigo Products of Kamita

特産品

As a major production center for Awa Indigo, Kamita Town is a place where the production of indigo products thrives. The traditional manufacturing method of creating 'sukumo'—the raw material for dye—from indigo leaves is still carefully passed down today. During the Edo period, Awa Indigo was distributed nationwide, and its deep, clear blue color has fascinated many people. In Kamita Town, items such as indigo-dyed clothing, stoles, and small accessories are produced and sold as local specialties. Each indigo product is dyed one by one by the hands of skilled artisans, resulting in exquisite pieces that gain more character with use. These specialties of Kamita Town allow you to enjoy the charm of Awa Indigo, which lives on through long history and reliable craftsmanship, in your daily life. They are exquisite items that add the color of Awa to your lifestyle, becoming more beloved the more you wear them.

Kamiyama Sudachi

特産品

Kamiyama Town is a famous production area for sudachi. Tokushima Prefecture is the heart of sudachi production, accounting for approximately 98% of Japan's total output, and Kamiyama Town specifically is known as the birthplace of commercial cultivation. With a cultivation history spanning over 60 years, it boasts the highest production volume and quality in Japan. In the Kikono district, there are even legends of ancient trees over 300 years old, testifying to the depth of this history. Harvested while the peel is still a deep green, Kamiyama sudachi is characterized by its refreshing aroma and crisp acidity. Squeezing them over grilled fish, sashimi, or hot pots greatly enhances the flavor of the dish. They are a fragrant treasure of Tokushima, nurtured by the mountains of Kamiyama. Their sharp, clean scent makes them an indispensable supporting actor in Japanese cuisine.

Kamiyama Umeboshi

特産品

These are traditional pickled plums (umeboshi) handmade in the mountainous areas of Kamiyama Town. The plums, grown in an environment surrounded by clear streams and pure air, are characterized by their thick flesh and rich flavor. Carefully salt-pickled and finished by drying in the sun, these umeboshi feature a distinct acidity and saltiness. One bite spreads a nostalgic flavor through your mouth that makes your mouth water. At local farm stands, these simple plums, crafted by hand in individual households, are highly popular. They are versatile—perfect as an accompaniment to white rice, a filling for rice balls (onigiri), or in lunch boxes. This is a nutritious traditional preserved food nurtured by the nature of Kamiyama. Though simple, its deep flavor provides a gentle, comforting presence at the dining table.

Ishii Grapes

特産品

Ishii Town is one of the premier grape-producing regions in Tokushima Prefecture. Blessed with the fertile soil of the Yoshino River basin and a mild climate, many varieties including Kyoho and Delaware are cultivated here. Our pride lies in grapes that grow large and intensely sweet under abundant sunlight. A single berry bursting in your mouth releases a flood of refreshing juice. The peak season is from summer to autumn, and you can also enjoy the experience of grape picking. Direct sales outlets feature a colorful array of grapes, attracting many visitors in the autumn. Tasting freshly picked, fully ripe grapes is a luxury unique to this production area. It is the representative fruit of Ishii Town in autumn. Each berry, with its bursting, juicy nectar, is a flavor that heralds the arrival of the fall season.

Wisteria of Ishii

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Ishii Town is beloved as the 'Town of Wisteria,' and wisteria has been designated as the town's official flower. Every spring, the 'Wisteria Festival' is held, attracting many visitors from both within and outside the prefecture to see the wisteria trellises in full bloom with purple and white flower clusters. At Chifuku-ji Temple, the main venue, there is a massive tree over 200 years old; when it reaches its peak bloom, a magnificent sight unfolds as flower clusters hang down up to one meter. The wisteria sightseeing course, which includes visits to Do-gaku-ji and Tokuzo-ji temples, is also popular. Specialty products inspired by the town's symbol, wisteria, are produced, adding color to the region. The seasonal spring tradition, where purple wisteria trellises sway in the breeze and a sweet fragrance drifts through the air, is a beautiful way to enjoy the season unique to Ishii Town. When the flowering season arrives, its beauty naturally makes visitors pause in their tracks.

Higashimiyoshi Persimmons

特産品

Persimmons cultivated in Higashimiyoshi Town. Blessed with the warm climate and fertile soil of the middle reaches of the Yoshino River, they grow into fruits with deep sweetness and soft flesh. In autumn, branches heavy with orange-colored persimmons bear abundant fruit. When you bite into a juicy sweet persimmon, a gentle sweetness spreads throughout your mouth. For astringent persimmons, hanging them under the eaves to make dried persimmons allows you to enjoy a concentrated, rich sweetness. Since ancient times, they have been cherished locally as a taste of autumn, and the rows of dried persimmons hanging under eaves are a seasonal tradition that colors the autumn in mountain villages. This is Higashimiyoshi Town's pride, a fruit that lets you taste nature's blessings directly. It is a fruit you can enjoy alongside the scenery of the village turning orange with the bounties of autumn.

Higashimiyoshi Gibier

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Gibier cuisine using wild boar and deer caught in the mountainous areas of Higashimiyoshi Town. You can enjoy a dining experience that makes the most of the mountain's bounty, unique to the nature-rich Miyoshi region. The meat of deer and boar that have grown running through the fields and mountains has a deep, flavorful, and powerful taste. Venison is known for being low in fat and high in protein, offering a light taste when served as steak, while wild boar can be enjoyed as 'Botan Nabe' (boar hot pot), where the richness of the fat melts into a savory broth. Having undergone careful processing to minimize any gamey odor, the meat is highly regarded as being easy to eat even for those trying gibier for the first time. It is a natural blessing nurtured by the mountains of Miyoshi, to be savored with gratitude for the life we receive. A true delicacy unique to Miyoshi, enjoyed with appreciation for the bounty of the mountains.

Tokushima Ramen (Brown Type)

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A dark, deep brown soup paired with pork belly simmered in a sweet and savory sauce. When you crack a raw egg into it and slurp it up with the noodles—the sweetness and richness reminiscent of sukiyaki will make you crave white rice. This is the quintessential 'Brown Type' Tokushima Ramen. It is said that Tokushima Ramen spread from food stalls in Tokushima Prefecture shortly after World War II. The establishment of pork bone soup as a staple is attributed to the large-scale supply of inexpensive pork bones from the Tokushima Ham factory, the predecessor of the current Nippon Ham. The 'Brown Type' is a heavy bowl consisting of pork bone broth combined with dark soy sauce. Its name became known nationwide following the opening of a shop in the Shin-Yokohama Raumen Museum in 1999. It is a true soul food of Tokushima that also serves as an excellent side dish for rice.

Tokushima Ramen (White Type)

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With a single sip, the mellow umami of the pork bone spreads gently across your palate. Unlike the salt-based pork bone soups found in Kyushu, this version uses light soy sauce or white soy sauce, keeping the soup pale. This is what is known as 'Shiro-kei' (White Type) Tokushima Ramen. The White Type is said to have been cherished in the southern part of the prefecture, centered around Komatsushima City, and is considered the ancestor of the 'Cha-kei' (Brown Type) and 'Ki-kei' (Yellow Type) styles. It is told that a single bowl born from a food stall in Komatsushima after the war eventually branched out into these three distinct lineages. An interesting aspect is how the color of the soy sauce directly defines the character of the soup, even when using the same pork bone base. Compared to the heavy and rich Brown Type, this version has a light and gentle mouthfeel. Please take this opportunity to taste a flavor that remains close to the original roots of Tokushima Ramen.

Tokushima Ramen (Yellow Style)

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Looking into the bowl, you see a clear, pale golden soup. It is an elegant and mild bowl, layering chicken bone and vegetable dashi over pork bone broth, seasoned with light soy sauce. This is what is known as 'Yellow Style' Tokushima Ramen. It is said that the Yellow Style has been beloved around the Naruto area; while based on soy sauce pork bone, its defining feature is the umami from chicken and vegetables. It offers a different character compared to the rich 'Brown Style' or the light 'White Style.' It is a bowl where the strength of the pork bone and the gentle umami of chicken and vegetables blend perfectly. Brown, White, and Yellow—Tokushima Ramen is a mysterious local noodle that holds three distinct flavors under a single name. One moment, you will find yourself wanting to drink every last drop of that golden bowl.

Fish Katsu

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When you bite through the crispy coating, the aroma of curry spices gently wafts from the fluffy fish paste. With a subtle hint of spiciness, it is perfect as both a snack and a side dish. In Tokushima, when people say 'Katsu,' they are referring to this Fish Katsu. It originated around 1955 in Komatsushima City, an area known for its fishing and kamaboko (fish cake) production. It is said to have been invented by Tsukuji Kamaboko, a local fish cake shop. The dish was born from the idea of adding a unique twist to traditional surimi by mixing curry powder and chili pepper into fish paste caught in nearby waters, then coating it with breadcrumbs and frying it. Today, it is an indispensable presence in supermarkets and deli sections throughout the prefecture. Please enjoy the taste of Tokushima either as is or lightly toasted.

Mamedama

ご当地グルメ

Amidst the savory aroma of sauce, a fluffy, sweet Kinshito bean rolls into view. Mamedama is a unique Tokushima creation where sweet-simmered Kinshito beans are mixed directly into the okonomiyaki batter. The combination of the sweet and savory sauce with the simple sweetness of the beans creates a surprisingly perfect harmony. Its roots are said to lie in an area where salt production was once thriving. It is said that sweet-simmered Kinshito beans were favored to soothe the exhaustion from strenuous work in the salt fields, and shortly after the war, they began to be added to okonomiyaki. To complete a 'Mamedama,' cabbage and egg are added, topped with Tokushima's signature small shrimp tempura. Please enjoy the contrast between the chewy batter and the texture of the Kinshito beans.

Awa Odori Take-Chikuwa

特産品

Simply grab both ends of the bamboo and take a bite. The savory umami of the fish and the faint scent of bamboo spread throughout your mouth. A squeeze of sudachi citrus makes it even more refreshing. This bamboo chikuwa is a quintessential symbol of summer in Tokushima. It is said to have originated as a fisherman's meal in Komatsushima, where local fishermen would turn freshly caught small fish into paste, wrap them around bamboo, and grill them. Legend also tells of Minamoto no Yoshitsune, who landed in Komatsushima during the Battle of Yashima, requesting the very same bamboo chikuwa that the fishermen were eating. Grilling it while wrapped in bamboo preserves the appearance of that rustic fisherman's dish to this day. Delicious whether eaten raw or lightly seared, its flavor is capable of taking center stage. It is a Tokushima specialty that makes you want to grab one in each hand and feast amidst the heat of the Awa Odori festival.

Sobagome Zosui

郷土料理

Within the thick, velvety dashi, the buckwheat grains pop with a delightful texture. It offers a fragrant and light mouthfeel, distinct from regular rice. This deeply nourishing dish, passed down through Tokushima's Iya region, is simmered with vegetables and meat—this is Sobagome Zosui. The defining feature is the use of 'sobagome,' which are buckwheat grains that have been boiled in salt, peeled, and dried. It is said that in the deep mountains of Iya, where rice was difficult to grow, the fleeing Heike clan members who lost the Genpei War cultivated buckwheat due to its short growing season. It is also believed that they began making zosui with buckwheat grains instead of rice as a way to recreate the New Year's dishes of the capital. A taste of Iya that warms you to the core during the cold season. A simple and heartwarming porridge.

Awa Uirou

郷土料理

As you take a bite, a chewy texture gives way to the gentle sweetness of Dainagon adzuki beans melting in your mouth. With its subtle, rustic sweetness, Awa Uirou is counted as one of the 'Three Great Uirou of Japan,' alongside those from Nagoya and Yamaguchi. To make Awa Uirou, rice flour and glutinous rice flour are mixed with adzuki beans and sugar, poured into molds, and steamed. It is said that the tradition began during the Edo period when sugarcane cultivation was introduced to the Awa region, leading to the creation of Wasanbon sugar; people began eating it to celebrate the Hinamatsuri festival. With its moist batter featuring visible bits of adzuki bean, please enjoy the gentle sweetness of Tokushima alongside your tea.

Kito Yuzu

特産品

The 'Kito Yuzu' grown in the Kito district of Naka Town is a high-quality yuzu known nationwide. The cool, humid climate of the high-altitude mountainous area, combined with significant temperature fluctuations between day and night, produces highly aromatic fruit. These varieties were selected and propagated from seedlings that had been growing wild since before the Meiji era. The fruits are large with thick peels, characterized by their prominent aroma and strong acidity. In 1977, it became the first fruit tree to receive the Asahi Agriculture Award. In 2017, it became the first product in Tokushima Prefecture to be registered under the Geographical Indication (GI) protection system. As a specialty of Naka, it is truly the origin of yuzu, with its seedlings spreading to yuzu-producing regions across the country. It enriches daily life in various forms, including cuisine, confectionery, and ponzu sauce.

Aioi Bancha

特産品

Passed down in the Aioi district of Naka Town, 'Aioi Bancha' is a rare type of post-fermented tea produced through lactic acid fermentation, which is uncommon even within Japan. As one of the Awa Bancha varieties, its production techniques are designated as a National Important Intangible Folk Cultural Property. After harvesting well-matured summer tea leaves, they are boiled in large cauldrons and then soaked in wooden vats to undergo fermentation via lactic acid bacteria. Following sun-drying and manual sorting, the finished tea features a refreshing flavor with a characteristic acidity. The unique taste, born from a production process entirely different from green tea, becomes an addictive delight once you grow accustomed to it. As one of only a few post-fermented teas remaining in Japan, it is carefully preserved in the mountain villages of Naka. It is a tea meant to be savored slowly, alongside the simple scenery of the mountain countryside.

Naka Venison Dishes

郷土料理

These gibier dishes use deer captured in the mountainous areas of Naka Town. What began as an initiative to combat crop damage caused by the overpopulation of deer has now grown into a unique local food culture. Venison is a healthy ingredient known for being low in fat, high in protein, and rich in iron. After careful processing to minimize any gamey odor, it is transformed into a variety of dishes including steaks, cutlets, curry, and jerky. A dish filled with the wisdom of making full use of the mountain's blessings is unique to the nature-rich Naka. This mountain village gourmet is something you want to savor with gratitude for the life being received. It is a flavor full of nourishment, born from the lifestyle in Naka that exists in harmony with nature.

Itano Wasanbon

特産品

Itano Town is known as a production area for Awa Wasanbon sugar. It is a rare, elegantly sweet sugar produced through traditional manual processes using a native sugarcane variety called 'Chikuto.' After boiling down the extracted juice, the white raw sugar is repeatedly washed by hand with water and then dried—a process that requires immense time and effort to complete the Wasanbon. When placed in the mouth, it melts instantly, spreading a soft and refined sweetness. It is a premium domestic sugar indispensable for high-quality Japanese sweets, including dry confectionery used in tea ceremonies. The fine sweetness created by the artisan's craftsmanship is truly the crystallization of tradition. It is Tokushima's pride, nurtured by Itano Town. This elegant sweetness that vanishes on the tongue is truly a treat for adults.

Indigo Dyeing in Itano

文化

Tokushima Prefecture, including Itano Town, is known as the home of indigo dyeing. During the Edo period, 'Awa Indigo' cultivated in the Yoshino River basin was distributed nationwide, and its deep blue color became the origin of 'Japan Blue.' The traditional method of producing the dye 'sukumo' by fermenting indigo leaves is still carefully passed down today. In Itano Town, there are facilities where you can experience indigo dyeing and enjoy creating your own one-of-a-kind work. Indigo-related food products are also produced, conveying its charm from various perspectives. The craftsmanship and long history embedded in the deep, clear indigo color. Itano's indigo dyeing allows you to experience firsthand the culture that Tokushima takes pride in. By touching the deep indigo color, you can feel the history of Tokushima and the spirit of the artisans.

Ise Spiny Lobster of Hiwasa

海鮮

Wild spiny lobster caught off the coast of Hiwasa, Minami Town. Raised in nutrient-rich fishing grounds brought by the Kuroshio Current, its plump texture and intense sweetness are exceptional. Hiwasa is a seaside town known for Ohama Beach, where sea turtles come to lay their eggs. Its bountiful sea nurtures high-quality spiny lobster. The peak season is from autumn to winter; as sashimi, you can enjoy a bursting texture and sweetness, and in miso soup, you can enjoy the rich, savory umami of the broth. Local restaurants and inns offer spiny lobster dishes unique to this season. This is a luxurious seafood delicacy that can only be fully appreciated in its place of origin. If you visit Minami Town, this is a dish you must try. The spiny lobster, which can be enjoyed down to the shell, is truly a gift from the sea.

Abalone from Minamiwa Town

海鮮

Wild abalone harvested from the Pacific coast of Minamiwa Town. Raised in nutrient-rich waters brought by the Kuroshio Current, they boast a firm, crunchy texture and a rich oceanic aroma. Hand-harvested one by one by Ama divers diving into the sea, these abalones are true treasures of the ocean. When enjoyed as sashimi, their unique texture and sea breeze flavor dance on the palate; when grilled, the savory scent of the ocean rises, stimulating the appetite. At local inns and restaurants, you can enjoy this freshly caught, luxurious taste. The firmness of the meat, developed by braving the rough waves, is a characteristic unique to this production area. It is a luxurious seafood delicacy nurtured by the bountiful seas of Minamiwa Town. Every bite offers an exquisite moment as the scent of the sea rises.

Tara-i Udon (Mima)

ご当地グルメ

Gathering around a large wooden tub to eat steaming hot udon noodles—that is the essence of Tokushima's famous 'Tara-i Udon.' Deeply rooted in the Yoshino River basin, this local flavor is also well-loved in Mima City. Its origins are said to lie in Donari-cho, Awa City, where it is told that workers in the mountain industries began enjoying kamaage udon by the riverbanks during the late Edo period. The traditional style involves transferring the noodles along with their boiling water into the tub and dipping them into a sauce made from river fish broth, offering a simple yet deeply flavorful experience. There is an exceptional joy in slurping thick, chewy noodles while lively sharing them with a group. When surrounded by family and friends in such a bustling atmosphere, it warms even your heart—a truly unique local udon found only in Tokushima.

Udatsu Streetscape Gourmet

郷土料理

The 'Udatsu Streetscape' in Wakimachi, Mima City, is a merchant town that flourished with the indigo trade from the Edo period to the Meiji era. The traces of merchants who built immense wealth by transporting indigo via the Yoshino River can still be clearly seen in the white-walled merchant houses and storehouses. In this beautiful streetscape, which has been selected as a National Important Preservation District for Groups of Traditional Buildings, cafes and restaurants renovated from historic townhouses are scattered about, adding charm to your stroll. You can delight in dishes made with local ingredients and famous sweets, while also enjoying indigo dyeing experiences. The charm of walking through Mima lies in being able to experience historical atmosphere, gourmet food, and traditional craftsmanship all at once. A moment spent tasting treats under the eaves of an old townhouse feels as if time itself is slowing down.

Mima Grapes

特産品

When you pick a single grape from the cluster and place it in your mouth, the skin bursts, releasing a flood of luscious juice. A rich sweetness is followed by a refreshing aroma, making you instinctively reach for the next one. These grapes are carefully nurtured in the mountains of Mima City, Tokushima Prefecture, a place known for its historic 'Udatsu' townscapes. The region of Mima, situated along the Yoshino River, experiences significant temperature fluctuations between day and night, creating an ideal environment for fruit to ripen sweetly. From late summer through autumn, the berries, having soaked up plenty of sunlight, color themselves like purple jewels, cluster by cluster. Enjoy them chilled, one berry at a time. Please savor the juicy bounty of Mima, intensely sweet even near the skin, during its peak season.

Kitajima Carrots

特産品

These carrots are grown in Kitajima Town. Blessed with the fertile soil and abundant water of the Yoshino River basin, they grow into carrots that are intensely sweet and juicy. Tokushima Prefecture is known as a major production area for spring carrots; having grown slowly through temperature fluctuations, these carrots are characterized by low bitterness and high sweetness. Their vibrant orange color and a clean, sweet aroma are also part of their charm. Whether eaten raw in a salad or enjoyed tenderly in soups and stews, their sweetness shines in various dishes. At local farm stands, you can find fresh carrots that still retain the scent of the earth. This is Kitajima Town's pride and a representative agricultural product of northern Tokushima Prefecture. With their sweet and gentle flavor, these Tokushima vegetables are loved by children alike.

Kitajima Chicken Nanban Burger

ご当地グルメ

The 'Chicken Nanban Burger' is a local gourmet specialty of Kitajima Town. This substantial dish features Chicken Nanban made with locally produced chicken generously sandwiched between buns. Born as part of a regional revitalization effort, this burger has been attracting attention as a Tokushima-style 'B-grade gourmet' delicacy. The freshly fried, juicy Chicken Nanban is coated in a sweet and sour sauce and plenty of tartar sauce, providing an outstanding eating experience. It is so popular at local events that it often draws long lines; one bite allows the savory flavor of the meat and the harmony of the sauce to spread throughout your mouth. It is a highly satisfying local burger that symbolizes the vitality of Kitajima Town. A local pride dish that will bring a smile to your face with every bite.

Mugi's Seaside Cuisine

海鮮

Mugi Town is a fishing town facing the Pacific Ocean. Vast rocky shores extend offshore, bringing in fresh bounties of the sea such as turban shells, abalone, and spiny lobsters, with the tradition of Ama (female diver) fishing still preserved today. Seafood raised in these rich waters, blessed by the Kuroshio Current, has firm flesh and a robust aroma of the sea. Simple preparations like sashimi, salt-grilled dishes, and miso soup allow the natural umami of the ingredients to truly stand out. The atmosphere of this port town, which serves as the departure point for ferries to the remote Dewajima Island, is also part of its charm; enjoying cuisine while feeling the sea breeze is something special. Being able to feast on freshly caught seaside dishes is a privilege unique to the production area. These are luxurious blessings of the sea nurtured by the waters of Mugi. Tasting the treasures of the ocean while enveloped in the scent of the tide will become an unforgettable memory.

Mugi Ponkan

特産品

Ponkan cultivated in Mugi Town. The warm climate on the Pacific side nurtures citrus with intense sweetness. It is a representative specialty of southern Tokushima Prefecture, reaching its peak season from winter to spring. Because the peel is easy to remove and there are few seeds, it is easy to eat and can be enjoyed by everyone from children to the elderly. Its charm lies in its deep sweetness, subtle acidity, and a unique, fragrant aroma, with juicy juice overflowing from every segment. Eating it while tucked into a kotatsu during the cold season feels as if the blessings of the sun are spreading directly into your mouth. At local farm stands, seasonal ponkan can be obtained at affordable prices. It is a winter citrus raised by the warm seaside of Mugi. The sweetness that overflows in every segment becomes a small, delightful pleasure of winter.

Naruto Kintoki

特産品

When steamed, the golden flesh emerges from beneath the vibrant red skin. A chestnut-like fluffy texture and a lingering, elegant sweetness spread through the palate. This is Naruto Kintoki, the pride of Tokushima. They grow in sandy fields stretching along the coasts of Naruto City, Tokushima City, and surrounding areas. Growing in sea sand with excellent drainage and aeration, they absorb minerals from the seawater to build up their sweetness. In 2007, it was registered as a regional collective trademark, meaning only potatoes grown in the designated area can be called 'Naruto Kintoki.' Local brands such as Satoura's 'Sato Musume' are also well-loved. Whether as roasted sweet potato, tempura, or sweet potato paste. It is a fluffy, sweet treasure of Tokushima.

Naruto Sea Bream

海鮮

When you pick up a slice with your chopsticks, the flesh is plump and firm, releasing umami with every bite. Raised amidst powerful currents, this red sea bream possesses a uniquely distinct texture—this is Naruto Tai. They are raised in the Naruto Strait, which is counted as one of the three greatest tidal currents in the world. Because they swim through currents so fast they can cause bumps on their bones, it is said that their flesh becomes exceptionally firm. The whirlpools stir the sea from the bottom, distributing nutrients and plankton, making this sea a true treasure chest for fish. In particular, red sea bream in the spring before spawning are called 'Sakura-dai' (Cherry Blossom Sea Bream) and become even more delicious with a perfect amount of fat. Whether as sashimi, salt-grilled, or in tai-meshi, this is an exquisite fish nurtured by the Naruto whirlpools.

Naruto Wakame

特産品

When you take a bite, you experience a chewy texture and strong resilience. The vibrant green color is beautiful, and the flavor of the sea spreads with every chew. This is Naruto Wakame, which offers a different taste from ordinary wakame. It grows amidst the intense currents that create the Naruto whirlpools, often called the greatest in the world. Being tossed by the currents causes the stems to grow short and thick, which is said to create a flexible yet firm texture. Tokushima is known as a major seaweed production area after Sanriku, with the peak season occurring from around January to March. One of its characteristics is that it reaches its peak slightly earlier than typical wakame. In miso soup, in vinegared dishes, or in shabu-shabu. It is a blessing from the Naruto sea, where the texture and oceanic flavor stand out. Please enjoy this early taste of spring at your dining table.

Naruto Udon

ご当地グルメ

As you slurp it down, the soft, almost fragile thin noodles glide smoothly down your throat. The broth is clear and golden with a subtle sweetness. It is a gentle bowl, the complete opposite of the neighboring Sanuki udon—this is Naruto udon. The uneven, limp, and soft noodles are said to be rooted in the history of Naruto's thriving salt production. It is told that the 'Hamako' (people who worked in the salt fields) prepared these noodles to be so soft they could be swallowed without chewing, making them easy to digest and perfect for recovering from heavy labor with their sweet-tasting broth. In recent years, it has also become affectionately known as 'Nachuru Udon.' Topped with green onions and chopped fried tofu, it is a bowl that invites you to take a relaxing moment of respite.

Aizumi Carrots

特産品

"Aizumi Carrots" are cultivated in Aizumi Town. Grown in the fertile soil of the Yoshino River, they boast vibrant colors and intense sweetness. Tokushima Prefecture boasts the highest production volume of spring carrots in Japan. While Aizumi Town is known as a town of indigo dyeing, it is also a land of thriving agriculture, and carrots are a representative agricultural product of the town. Grown slowly amidst temperature fluctuations, these carrots have minimal impurities and a prominent natural sweetness. The glossy orange carrots are perfect for both salads and stews. Their juicy, sweet flavor makes the difference immediately apparent once you taste them. These are our prideful spring carrots, nurtured by the earth of Aizumi Town. Their vivid color and sweetness will instantly brighten up your dining table.

Aizumi Strawberries

特産品

Strawberries cultivated in Aizumi Town. Carefully grown in greenhouses, these strawberries are sweet and succulent, reaching their peak season from winter to spring. Each berry is nurtured with care, boasting a glossy red color and juicy flesh. Taking a bite of freshly picked fruit fills your mouth with intense sweetness and refreshing acidity. Local farm stands feature rows of seasonal strawberries, and cake shops offer sweets made with an abundance of them. Whether eaten as they are or used in confectionery, Aizumi strawberries are delicious. They are a popular fruit in Aizumi Town that heralds the arrival of spring. Their bright, glossy berries are a taste of spring that lifts the heart just by looking at them.

Sudachi

特産品

The moment it is sliced, a sharp, green fragrance rises. Squeezing it over grilled fish or cold noodles instantly tightens the flavors of the dish. Its refreshing acidity cleanses the palate. Sudachi is a representative aromatic citrus of Tokushima, with the prefecture accounting for over 90% of domestic shipments. It is harvested while the peel is still deep green; though related to yuzu and kabosu, it is slightly smaller in size, with its refreshing acidity and aroma densely concentrated within. A famous supporting actor of Tokushima's summer and autumn that changes the atmosphere of the dining table with just a single squeeze. Perfect for grilled fish, somen noodles, or sashimi. Once you experience this fragrance, you won't be able to live without it.

Awa Odori Chicken

特産品

The more you chew, the more the juices overflow, spreading a rich umami flavor along with a firm texture. The slightly reddish meat color speaks to its powerful taste. Awa Odori chicken is a brand poultry that Tokushima is proud of, created by improving the local Akasasa-type Shamo. Raised carefully for over 75 days in the nature-rich western and southern parts of the prefecture, it is high in protein, low in fat, and rich in inosinic acid, a key umami component. It is a highly accomplished breed that has achieved the number one spot in Japan for shipment volume of JAS-certified free-range chicken. Whether fragrant when grilled over charcoal or enjoyed for its deep flavor in sukiyaki or hot pots, it is irresistible. Please experience the profound strength and richness of this exceptional bird.

Bouze no Sugata-zushi (Whole Boze Fish Sushi)

郷土料理

The white flesh, softened by the vinegar cure, pairs perfectly with the delicate, crumbling sushi rice. It is a luxurious single fish that can be enjoyed from head to tail, finished with a refreshing aroma of sudachi citrus. In Tokushima, 'Bouze' refers to the Ibodai fish. This autumn specialty, passed down in northern Tokushima, involves butterfly-cutting the fish, curing it in vinegar, stuffing it with sushi rice, and pressing it. The peak fishing season is from September to October; it is typically served with local sudachi on top, which provides a clean, refreshing aftertaste. Traditionally made at home, it has long graced the tables of autumn festivals. The dish presents a magnificent whole fish. The mild white flesh, sweet vinegar rice, and the scent of sudachi harmonize beautifully. It is a celebratory dish that allows you to savor the entirety of autumn in Tokushima.

Awa no Naruto-maki

郷土料理

This beautiful fish cake, stunning even in cross-section, was born in Naruto, the town of whirlpools. Inspired by the swirling currents of the Naruto Strait, Naruto-maki is a processed seafood product made by rolling white and pink surimi together so that a spiral pattern appears when sliced. Tokushima has long been a region active in producing kamaboko and chikuwa using fresh local fish, and this delightful delicacy was nurtured within that rich culture of processed seafood. Simply adding it to ramen, udon, or chawanmushi instantly brightens the dining table. This auspicious red-and-white dish is also perfect for celebratory meals. Please take a moment to savor the spirit of the whirlpool town in every slice.

Handa Somen Snack

和菓子

Handa somen, boasting a history of approximately 300 years, has transformed into a crispy snack. Handa somen, passed down in Tsurugi Town (formerly Handa Town), is a traditional noodle said to have been brought by boatmen during the Edo period. It is thicker than typical somen and boasts a strong chewiness, with some of the finest quality in the country. This product leverages those characteristics, frying them to create a crispy snack. You can enjoy the savory aroma and texture unique to these noodles. Once you start snacking, you won't be able to stop; the light texture is irresistible. It is a unique Tokushima souvenir that allows you to experience the long noodle culture of Handa in a snack-like way. A reliable item that pairs perfectly with children's snacks or as an accompaniment to alcohol.

Anan Citrus Sweets

和菓子

Packed with the essence of Anan's citrus fruits, nurtured by the sunlight of the Pacific Ocean. Anan City, located in the southern part of Tokushima Prefecture, is a citrus village blessed with a warm climate. Highly aromatic citrus fruits, such as sudachi and yuzu, grow freely here. Anan Citrus Sweets are crafted to utilize these refreshing flavors in products like jellies, jams, and cakes. Their charm lies in their juicy taste, as if the freshly picked aroma has been captured, and they offer a collection of visually cooling treats. When you take a bite, the gentle aroma of citrus spreads through your mouth, relaxing your heart. It is a refreshing souvenir that lets you feel the warm sun of Tokushima. Because they are individually wrapped and easy to distribute, they are also well-received as gifts for colleagues and friends.

Momo Ichigo Sweets

洋菓子

These are sweets made using the legendary strawberry, which is as large and sweet as a peach. 'Momo Ichigo,' cultivated only in Sanagawachi Village, is a brand of strawberry born in 1992. Due to the nature of this mountain basin terrain, there is a large temperature difference between day and night, resulting in high-sugar fruit. Because it is so rare that only a very small number of farmers can cultivate it, it is also known as a 'phantom strawberry.' We have crafted cakes, jams, chocolates, and more to make the most of this luxurious fruit. Packed with the intense sweetness and aroma of the fruit itself, these are exquisite items suitable as gifts for loved ones or souvenirs for special occasions. Their gorgeous appearance will instantly brighten up any table.

Kazurabashi Cookies

和菓子

These cookies are modeled after the Iya Kazurabashi, one of Japan's three most unique bridges. Spanning deep within the mountains, the Iya Kazurabashi is a symbol of this remote region, crafted by weaving Shirakuchi-kazura vines. The packaging, which depicts the bridge, evokes a sense of wanderlust, making it a perfect travel souvenir. We use buckwheat flour, traditionally grown in the Iya region, to bake these cookies into a rustic treat. Their light, crispy texture is delightful and pairs perfectly with coffee or tea. As a memento of your journey through this hidden gem, please pick up a pack. They are also highly recommended as a companion while strolling near the bridge, allowing you to take home even the atmosphere of this deep mountain village. Since they are lightweight and compact, they are also very convenient to carry as a gift.

Iya Soba Manju (Buckwheat Dumplings)

和菓子

We have transformed the famous soba of the remote Iya region into a comforting Japanese sweet. Despite the high altitude of the Iya region making rice cultivation difficult, the area has a long history of cultivating buckwheat by taking advantage of the significant temperature fluctuations. These soba manju are made by kneading buckwheat flour from that very Iya soba into the dough, wrapping it around bean paste, and steaming it. The combination of the fragrant buckwheat and the gentle sweetness of the red bean paste creates a simple yet profound flavor. With a single bite, you can softly catch the scent of the remote mountain village's climate. It pairs perfectly with tea and makes an excellent souvenir for your visit to the Kazurabashi vine bridges. Served with warm tea, it becomes a simple snack that allows you to take a relaxing moment for yourself.

Komatsushima Fish Katsu Senbei

洋菓子

This product encapsulates Tokushima's soul food within a crispy rice cracker. Fish katsu is a local flavor born in Komatsushima City around 1955. It is a fried surimi made from white fish such as largehead hairtail, seasoned with curry powder and chili pepper; it is so deeply loved that in Tokushima, the word 'katsu' often refers specifically to this. This local snack has transformed that unique spicy flavor into a thin-baked rice cracker. The savory aroma of curry and the umami of the fish create an addictive taste that keeps you coming back for more. It is a unique souvenir filled with the essence of Tokushima, perfect as both a snack and an appetizer. With its long shelf life, it is also very useful as a small gift or a souvenir for when you return home.

Kamikatsu Banja Sweets

洋菓子

These sweets use a precious type of fermented tea that is among only a few found in Japan. Kamikatsu Awa Bancha, passed down in Kamikatsu Town, is a rare post-fermented tea produced by soaking tea leaves in wooden tubs for lactic acid fermentation. Registered as a National Important Intangible Folk Cultural Property in 2021, it is a treasure that Tokushima is proud of. We have baked these into cookies and cakes, bringing out their unique acidity and refreshing aroma. With every bite, a subtle tartness and toasted fragrance gently emerge. Please enjoy this flavor unique to Kamikatsu, which allows you to experience the personality of the tea itself through a snack. It is also perfect as a thoughtful gift for tea lovers.

Kincho Manju

和菓子

When you break open the chocolate-colored skin, a subtle sweet aroma escapes. The bitterness of the dark dough and the richness of the light white bean paste melt together moistly. Halleluja, headquartered in Tokushima City, created this famous confection in 1937. Named after Kincho-tanuki from the Awa Tanuki Battle, the skin is chocolate-styled to represent the color of a raccoon dog (tanuki). It is said to have been a pioneer in using chocolate in Japanese confectionery, and they have preserved this taste for over eighty years. The homemade white bean paste made with Obanada beans resonates exquisitely with the bitter dough. An unexpected harmony of Japanese tradition and chocolate. Please enjoy this classic Tokushima souvenir that continues to be beloved.

Saoshika

和菓子

It appears light and airy, but once you take a bite, it surprises you with its incredibly chewy and moist texture. An elegant sweetness melts away on your tongue. Saoshika is a steamed confection crafted by Fujiya in Tokushima City. It is a shaped sweet (saomono) steamed using the power of tsukune-imo (mountain yam) to lift a batter made of japonese rice flour, mochi flour, and high-quality eggs. The design is beautiful, featuring sweetened Dainagon red beans arranged to resemble the spots on a fawn, with matcha lines depicting green autumn leaves. Because it uses Tokushima's specialty Wasanbon sugar, the sweetness is not cloying but refined and crisp. With a history of over 150 years, each piece is still handmade one by one. It is a slightly luxurious Tokushima masterpiece, perfect as an accompaniment to tea or as a gift for someone special.

Mamma Rosa

洋菓子

When you break into the soft, moist dough, a creamy milk filling flows out. The moment it touches your mouth, the gentle aroma of milk spreads through your senses. Mamma Rosa is the signature sweet from Il Rosa, a confectionery shop in Tokushima, and is their number one bestseller. "Mamma" means mother in Italian. The milk filling is crafted with original fresh cream made from Tokushima-produced raw milk, encased in a gentle dough made from domestic wheat. A meticulous production process—slowly cooking it in a pot and then rapidly cooling it before wrapping—creates a smooth, melting texture. A single piece offers a gentle sweetness that allows your heart to relax. It is a famous Tokushima confection that captivates everyone from children to adults.

Grape Manju

和菓子

An adorable sight with small manju lined up neatly on a skewer. With a single bite, a nostalgic and fashionable sweetness spreads, featuring bean paste kneaded with milk. Grape Manju is a signature confection created during the Taisho era by Hinode Honten, located in Anabuki-cho, Mima City—the gateway to Tsurugayama. Because the first generation proprietor had interactions with the founding president of Morinaga Seika, he came up with the idea of kneading milk into the bean paste, which became a sensation among people of that era. The bite-sized pieces arranged on a skewer like dango is also a unique characteristic found nowhere else. Their rounded, clustered appearance is so lovely you can't help but reach for them. There is a special joy in pulling each piece off the skewer to enjoy. Please try this milk-scented skewer manju, a specialty unique to Tokushima.

Wasanbon Dry Confectionery

和菓子

The moment it touches your tongue, it gently dissolves and disappears. A silky smoothness and an elegant, pure sweetness leave a lasting aftertaste. Awa Wasanbon sugar is a domestic sugar produced by artisans with almost no machinery, using sugarcane known as 'Chikutou' grown in Tokushima. The pale yellow particles are extremely fine, and the manual 'togi' process—kneading the sugar while repeatedly adding water—creates that smooth melting sensation. This dry confectionery, made by pressing Wasanbon into molds, is an essential masterpiece for tea ceremonies. The craftsmanship of Awa is condensed into a single small piece. The delicate colors and the beauty of the intricate molds are also a delight to the eyes. It is a premium sweet meant to be savored slowly alongside tea.

Naruto Kintoki Potretto

洋菓子

This baked confectionery captures the fluffy texture of Naruto Kintoki in a delicious snack. Produced by Ilrosa, a long-established confectionery shop in Tokushima, 'Potretto' is a sweet potato-style treat made with an abundance of Naruto Kintoki—a brand of sweet potato grown in the sandy soil near the Naruto Strait. The well-drained, sandy soil, rich in marine minerals, produces potatoes that are as sweet and fluffy as chestnuts. We have baked them to a moist finish to emphasize that natural sweetness. way the gentle, inherent sweetness of the sweet potato softly spreads throughout your mouth. Loved by children and adults alike, it has long been a staple Tokushima souvenir. Its plump appearance is also quite charming, making it a delightful choice for a small gift.

Kito Yuzu Sweets

洋菓子

These sweets feature a luxurious use of highly aromatic "Kito Yuzu." Kito Yuzu, grown in the Kito district of Naka Town, is a high-quality variety that was the first to be registered for Geographical Indication (GI) in Tokushima Prefecture in 2017. Growing under a cool climate at high altitudes, it produces large fruits with thick peels and a strong fragrance. We have used its rich aroma and acidity to create cakes, madeleines, jellies, and more. The refreshing citrus scent spreads through every bite. With just one taste, the refreshing citrus aroma instantly rises. Please enjoy the true potential of the yuzu nurtured in this deep mountain village through our sweets. With a refreshing aftertaste, they are also highly recommended for those who do not particularly enjoy very sweet foods.

Naruto Kintoki Sweets

洋菓子

A variety of sweets that allow you to fully enjoy Tokushima's pride, Naruto Kintoki. Growing in the sandy soil along the Naruto Strait and Yoshino River, Naruto Kintoki absorbs marine minerals, resulting in a chestnut-like, fluffy, and sweet sweet potato. Leveraging this elegant sweetness, pastry shops in Naruto City have competed for many years to create items like sweet potatoes, tarts, puddings, and soft-serve ice cream. Each is a carefully crafted masterpiece where the flavor of the potato takes center stage. Whichever you choose, you will experience the robust, natural sweetness of the sweet potato. Please enjoy the rich blessings of Naruto while searching for your favorite treat. They pair perfectly with tea or coffee and are sure to bring smiles to your family's dining table.

Otani-yaki Pottery and Japanese Sweets

和菓子

It is a luxurious moment unique to Tokushima, enjoying treats served in simple, earthy clay vessels. Otani-yaki, produced in Otani, Naruto City, is a type of pottery with approximately 230 years of history, said to have begun around An'ei 9 (1780). It flourished through the production of large jars essential for indigo dyeing and is recognized as a national traditional craft, known for the 'ne-rokuro' technique where artisans lie under the workbench to operate the potter's wheel with their feet. Enjoying Narutomakintoki sweets and Japanese confectionery in these warm, handmade vessels offers a unique charm. Both the pottery and the sweets allow you to fully experience the culture of Awa. Stopping by during your travels will create an unforgettable memory along with the flavors.

Awa Uirou

和菓子

A simple steamed confection from Awa that has long been a favorite companion for pilgrims. Awa Uirou is a local sweet made by steaming rice flour and bracken starch, resulting in a chewy texture. It features a subtle sweetness and an elastic mouthfeel that differs from Nagoya's uirou. Available in several flavors such as red bean and matcha, each piece offers a different experience. Each one is carefully crafted using traditional methods. It has an unpretentious, somewhat nostalgic flavor. It is a traditional Japanese sweet from Tokushima that makes you want to brew a cup of tea and savor it slowly. Its long shelf life also allows you to enjoy it bit by bit over time.

Sudachi Jelly

和菓子

We have smoothly and coolly captured the essence of sudachi, the citrus fruit that represents summer in Tokushima. Sudachi is a citrus fruit that truly symbolizes the prefecture, with Tokushima accounting for approximately 98% of Japan's total production. We have crafted this jelly using plenty of its juice to preserve its sharp acidity and refreshing aroma. When eaten chilled during the hot season, a sense of coolness spreads throughout your mouth, gently soothing your heated body. Its charm lies in its smooth texture and the unique freshness that only sudachi can provide. It is a refreshing Tokushima specialty, perfect as a summer gift or a snack on a hot day. Its appearance is also visually cooling, making it ideal as a dessert for summer hospitality.

Naruto Kintoki Tart

洋菓子

This is a rich tart that wraps the sweetness of Naruto Kintoki in a crispy crust. Naruto Kintoki, grown in the sandy soil near the Naruto Strait, is a brand-name sweet potato that is as fluffy and sweet as a chestnut, enriched with plenty of ocean minerals. We use a generous amount of this paste, filling it into a fragrant tart crust and baking it carefully. It is a dish where you can directly feel the power of the ingredients, bringing out the natural sweetness of the potato. With just one bite, the gentle sweetness of the sweet potato spreads throughout your mouth. The contrast between the crispy crust and the moist filling makes for an enjoyable experience—a Tokushima souvenir that lets you taste the full bounty of Naruto. Paired with coffee or tea, it makes for a slightly luxurious snack time.

Awa Bancha Cookies

和菓子

The flavor of this rare fermented tea has been transformed into a crispy, fragrant cookie. Awa Bancha is a post-fermented tea from Tokushima, made by soaking tea leaves in wooden barrels to undergo lactic acid fermentation. It is a precious tea with only a few varieties existing in Japan, characterized by a subtle acidity and a unique aroma. We have kneaded this flavor into the cookie dough and baked it to a fragrant finish. The refreshing acidity unique to fermented tea pairs perfectly with the light, crunchy texture. This delightful treat allows you to easily enjoy the personality of the tea as a snack. Please taste the charm of Tokushima's traditional tea, which pairs well with both coffee and black tea. The individual packaging makes them easy to distribute, making them a welcome souvenir for the workplace.

Asahi Wakamatsu

日本酒

Brewed on the banks of the pristine Naka River, this is a Junmai sake that focuses solely on rice and water. Naga Shuzo, the brewery behind Asahi Wakamatsu, is a historic brewery founded in 1725 (Kyoho 10). Located in the village of Washiki, Naga-cho, they use the clear waters of the Naka River for brewing and have steadfastly adhered to the principle of 'brewing with only rice and water' since their founding. Using sake rice such as Omachi grown in their own fields, every batch is carefully crafted by hand as Junmai sake. It features a robust flavor where the richness of the rice can be clearly felt despite its rustic nature. It continues to be deeply loved as a hidden gem of Tokushima known to those in the know. This is a highly capable Tokushima sake that all sake lovers should try at least once.

Kaiyo Sudachi Liqueur

リキュール

This is an aromatic sudachi liqueur produced in the warm seaside area at the southernmost tip of the prefecture. Kaiyo Town, facing the Pacific Ocean, is the warmest town located in the far south of Tokushima Prefecture. Sudachi grown under this warm climate possesses a distinct aroma and acidity. This liqueur captures that refreshing flavor by slowly infusing local sudachi into shochu. Its clean, crisp finish is its main charm. When served on the rocks or with soda, a refreshing sensation reminiscent of a sea breeze spreads along with the scent of sudachi. It is a fruit liqueur unique to Tokushima that makes you feel the dazzling sun of tropical Kaiyo. Please take this special bottle, unique to our seaside town, home as a souvenir of your travels.

Nisshin

日本酒

A local Tokushima sake nurtured by the climate of Awa. Bearing the name 'Nisshin,' this sake is brewed by a Tokushima brewery utilizing the region's unique water and climate. Awa, blessed with abundant water and temperature fluctuations from the Shikoku Mountains, has long been known as an ideal land for sake brewing. With a clean finish, it pairs excellently with Tokushima's seafood and local cuisine, blending seamlessly into everyday meals. It is a locally rooted drink that can be enjoyed casually and without pretension. Whether for an evening drink at home or a moment in your favorite izakaya, this local sake quietly accompanies you. With an honest flavor that never grows tiring, it is a bottle meant to be enjoyed for a long time.

Sanfayukiku

日本酒

The moment you remove the cap, a rich, fruit-like aroma rises intensely. While not overly sweet, it possesses a rounded flavor reminiscent of white wine. Sanfayukiku is Tokushima's leading characterful sake, brewed by Sanfayukiku Sake Brewery in Ikeda Town, Miyoshi City. Founded in the 36th year of the Meiji era (1903), they use ultra-soft water from the Matsuo River, which has a hardness near zero, for brewing. By using unique yeast to produce a rich, sweet aroma and employing an unconventional method of brewing at higher temperatures, a one-of-a-kind fruity sake is born. The brewery's Toji (master brewer) adopts the philosophy of "walking on the wild side." A bottle that lightheartedly leaps beyond the traditional boundaries of sake. It is a drink we want those searching for something different from their usual cup to experience.

Housui

日本酒

A clean, refreshing taste accompanied by a gentle rice umami and elegant aroma. Its crisp finish invites you to take another sip. Housui is a local sake that Housui Sake Brewery in Miyoshi City has dedicated itself to brewing since its founding in 1913. The brewery is situated in a landscape of beautiful mountains and waters, backed by the mountains connected to the sacred Mount Tsurugi and overlooking the great Yoshino River of Shikoku. By pumping subsoil water from the Yoshino River via an on-site well and polishing the sake rice, a clean flavor is created. It is a highly skilled sake that has repeatedly won gold at the National New Sake Awards. A fragrant cup nurtured by clear streams. This Tokushima local sake is recommended for those who want to slowly savor the deep umami of rice.

Indigo Liqueur

リキュール

This is a liqueur with a beautiful blue hue, unique to Tokushima, the heart of indigo dyeing. Tokushima's Awa Indigo has been a well-known specialty of the region since ancient times. Born from an idea unique to this land where indigo dyeing culture is deeply rooted, this rare liqueur makes full use of extract from indigo leaves. Its transparent blue color catches the eye of anyone who sees it. It is also a playful bottle, as its color changes when you add ingredients like lemon. It is a new type of Tokushima sake that can be enjoyed not only through taste but also through sight. As a trending item, it is sure to delight those who love alcohol as a gift. The unexpected appearance will surely spark conversation the moment it is opened.

KAMIYAMA BEER

クラフトビール

A craft beer from the mountain village, created by the hands of migrants. Kamiyama Town is known as a town for migration, where satellite offices of IT companies are concentrated. "KAMIYAMA BEER" comes from a small brewery established in 2018 by a couple who moved to this land from overseas. We strive to create unique beers that make the most of ingredients unique to Kamiyama, such as using medicinal herbs and herbs gathered from the surrounding mountains. It is a one-of-a-kind glass filled with the blessings of the land and the playfulness of the makers. Please take your time to savor this flavor, which is quietly growing as a new local culture.

Kamiyama Beer Sudachi Ale

クラフトビール

A refreshing craft beer born from Kamiyama, the home of sudachi. Kamiyama Town is a mountain village known as a production area for Tokushima's specialty, sudachi citrus. By utilizing these local ingredients, this sudachi ale was created within the context of Kamiyama's craft beer making. The fresh citrus aroma and refreshing acidity blend perfectly with the subtle bitterness of the hops, resulting in a clean aftertaste. With every tilt of your glass, the scent of sudachi rises gently. It is an invigorating drink characteristic of Tokushima, perfect to enjoy chilled during the hot season. It is also highly recommended as a stylish gift for craft beer lovers.

Gotenzakura

日本酒

It features a clean, soft mouthfeel followed by an expanding, mellow umami. With a medium-bodied to slightly sweet profile, it offers a flavor that never becomes tiring. Gotenzakura is a local sake that Saito Sake Brewery in Tokushima City has been brewing since 1939. Using underground water from a tributary of the Yoshino River, they still press each drop using the traditional vat-pressing method. For their Junmai Daiginjo and Daiginjo, they use Awa Yamada Nishiki—a rice variety ideal for sake brewing—and when brewed with the Tokushima-born "LED Yume Kobo" yeast, the result is highly aromatic and refreshing. The name originates from the full bloom of cherry blossoms that once adorned the Hachisuka clan's palace. A cup born from meticulous craftsmanship worthy of its brilliant name. It is filled with the honest spirit of Awa's local sake.

Sudachi Chu

リキュール

This liqueur captures the concentrated essence of the Sudachi aroma that Tokushima is proud of. Sudachi is a representative citrus fruit of the prefecture, with Tokushima accounting for approximately 98% of Japan's total production. Since its creation in 1985, 'Sudachi Chu,' which highlights its refreshing acidity and fragrance, has been beloved nationwide as a staple Tokushima souvenir. Today, it has grown into a representative fruit liqueur of Awa, even being exported overseas. When enjoyed on the rocks or with soda, the aroma of Sudachi gently rises. Please enjoy its refreshing finish, which pairs beautifully with meals, alongside a relaxing moment. It is a versatile fruit liqueur that is equally wonderful as an after-dinner drink or as an accompaniment to your evening relaxation.

Kito Yuzu Liqueur

リキュール

This yuzu liqueur allows you to fully experience the aroma of 'Kito Yuzu,' a citrus fruit from a remote region. Kito Yuzu, grown in the Kito district of Naka Town, is a high-quality variety that was the first to be registered for Geographical Indication (GI) in Tokushima Prefecture in 2017. The cool climate of the high-altitude mountainous area produces large yuzu fruits with strong aromas and acidity. By slowly infusing these fruits into sake and shochu, we have created a liqueur with a rich fragrance and elegant sweetness. When served on the rocks or mixed with sparkling water, the abundant aroma of yuzu spreads throughout the glass. Please take your time to savor the true potential of this citrus fruit, nurtured over a long period in a deep mountain village, through this alcoholic delight. In the colder seasons, serving it with hot water will also allow the gentle scent of yuzu to rise beautifully.

Mima Local Sake

日本酒

This is a local sake nurtured by clear streams in Mima, where the Udatsu streetscape remains. Mima City was a merchant town that flourished through the indigo trade during the Edo period. Even today, the 'Udatsu streetscape' beautifully remains, evoking the prosperity of the past. The local sake brewed in this historic land is a product of an environment blessed for sake making: the pure waters from the upper reaches of the Yoshino River and the cool breezes blowing down from the Chugoku Mountains. It is finished into a calm, flavorful cup. Its profound flavor is perfect for a drink after strolling through the historic streets. Please enjoy Mima's local sake along with the lingering echoes of the culture that has continued since the era of the indigo merchants. If you take a bottle home as a travel souvenir, a moment of Mima will be revived in your home as well.

Naruto Tai Junmai Daiginjo

日本酒

This is the highest peak of Naruto Tai, brewed by a long-established brewery with over 200 years of history. Since its founding in the first year of the Bunka era (1804), the original Matsuura Sake Brewery has continued sake brewing in the Naruto region as a venerable Tokushima brewery. During the Meiji era, they received the name 'Naruto Tai' from the then-prefectural governor and have since refined their traditional techniques. This Junmai Daiginjo is charming for its gorgeous ginjo aroma and transparent taste, brewed with carefully polished sake rice and high-quality water from Naruto. With a single sip, an elegant fragrance gently drifts through the nose. It is a bottle you'll want to open on special occasions, filled with the long history of the brewery and the skill of the artisans. This masterpiece is also perfect as a gift for loved ones or as a reward for yourself.

Tokushima Local Sake

日本酒

These are diverse local sakes unique to Tokushima, nurtured by clear streams. In Tokushima Prefecture, unique breweries are scattered throughout the region, each brewing sake using local water and rice. By using the pure underground water from the Yoshino and Naka Rivers as brewing water and taking advantage of the warm climate and the temperature fluctuations of the Shikoku Mountains, a wide range of flavors from dry to sweet is created. It also pairs excellently with a glass of freshly squeezed Tokushima's famous sudachi citrus. One way to enjoy Tokushima's local sake is by comparing the different characteristics of each brewery. While searching for your favorite bottle, please familiarize yourself with the deep-rooted Awa sake culture. If you choose a tasting set, you can enjoy a tour of Tokushima's sake right at home.

Awa Odori Liqueur

リキュール

This is a fun liqueur inspired by the Awa Odori, which colors Tokushima in the summer. Awa Odori is a traditional festival overflowing with passion, representing the summer of Tokushima. This liqueur, bearing its name, features eye-catching, gorgeous packaging depicting the dancers. Its charm lies in its fruity flavor that makes full use of local ingredients, such as citrus fruits like Tokushima's specialty sudachi and yuzu, along with the elegant sweetness of Wasanbin sugar, resulting in a smooth mouthfeel. With just one sip, a festive splendor spreads through your heart. Packed with the essence of Tokushima, it is an ideal choice for souvenirs or parties. With its brilliant appearance, it can also serve as the centerpiece of a home party.

Naruto Kintoki Shochu

焼酎

A mellow sweet potato shochu with the rising sweet aroma of Naruto Kintoki. Growing in the sandy soil near the Naruto Strait, Naruto Kintoki is a brand of sweet potato that is rich in ocean minerals and possesses a fluffy, chestnut-like sweetness. This shochu is brewed using those very potatoes. The natural, gentle sweetness of the potato melts into the spirit, resulting in a smooth and easy-to-drink flavor. When enjoyed with hot water, the sweet aroma of the potato spreads softly, providing a moment of relaxation. It is an irresistible choice for sweet potato lovers, allowing you to savor a specialty of Tokushima in a glass. Enjoy a warming moment on a cold night with a cup of oyuwari (hot water dilution).

Awa Bancha Highball

その他

This is a refreshing local chuhai made by diluting it with fermented tea, which is rare even in Japan. Awa Bancha is a post-fermented tea from Tokushima produced by soaking tea leaves in wooden tubs and allowing them to undergo lactic acid fermentation. It is a precious tea that was registered as a National Important Intangible Folk Cultural Property in 2021. We have crafted this chuhai to be easy to drink, highlighting its unique acidity and refreshing aroma. The deep flavor characteristic of fermented tea harmonizes perfectly with the alcohol. With an addictive freshness, it pairs well even with rich, heavy meals. Please try this local Tokushima drink that cannot be tasted anywhere else. Since it is easy to drink, it is also recommended as a light first drink.

Azumaya Kinrobai

和菓子

📍 徳島空港、JR阿波池田駅、徳島駅

A bite-sized confection delicately modeled after the alpine plants that bloom on Mount Tsurugi. Kinrobai (Golden Rosaceae) is a yellow alpine plant that grows wild on the sacred Mount Tsurugi. This popular signature sweet from Azumaya Seika uses that lovely flower as its motif. It features a smooth yellow bean paste made from Hokkaido white kidney beans (Ote-bozu) mixed with eggs and fresh cream, all mellowly enveloped in milk chocolate. Its adorable, palm-sized scale is also part of its charm. As it melts in your mouth, a gentle sweetness softly unfolds. This is a heartfelt creation from Tsurugi Town, capturing the loveliness of mountain flowers in a sweet. With its cute appearance, it is also a delightful choice for a small gift.

Uzu-imo

その他

📍 徳島空港

A honey-preserved Naruto Kintoki sweet potato confection, honored by the Monde Selection. Uzu-imo is a famous confection passed down by Kurio Shoten since the early Showa era. Steamed Naruto Kintoki sweet potatoes are slowly steeped in a secret syrup and finished with a coating of sugar. Because craftsmen slice each piece by hand with a knife, natural irregularities are created in the cross-section, allowing the sweet syrup to cling generously. Its quality is so high that it has received a Gold Medal at the Monde Selection for six consecutive years. Its sticky texture and the intense sweetness of the potato leave a lasting impression. This is an irresistible masterpiece for sweet potato lovers, concentrating the essence of Naruto Kintoki. It is perfect not only as a snack with tea but also as a sweet treat after enjoying alcohol.

Kurio Shoten 'Japanese-style Sweet Potato with Salt'

その他

A Japanese-style sweet potato made by Kurio Shoten using Naruto Kintoki (sweet potato) seasoned with Awa salt. Warming it in the microwave for 20 seconds revives its freshly baked aroma. It is also fun to compare it with its sister product, the Wasanbin flavor.

Azumaya Kinroubai

和菓子

📍 徳島空港、JR阿波池田駅、徳島駅

A bite-sized confection shaped like the Kinroubai (Japanese Golden Roselle), an alpine plant that blooms on Mt. Tsurugi. It features a filling of Hokkaido-grown Otebo azuki bean paste enveloped in milk chocolate, and has long been loved locally as a sweet treat to enjoy after a mountain climb.

Kinryo Monaka

和菓子

📍 高松駅

A slightly sophisticated monaka infused with the aroma of Konpira-san's sake. Produced by Kurio Shoten, a long-established Tokushima store. We have kneaded sake lees from 'Kinryo'—known as the sacred sake of Kotohira-gu Shrine—into the red bean paste. Kinryo is a historic brewery dating back to 1789. The long history of sake brewing passed down since the Edo period resides softly within the aroma of this monaka. Featuring a crispy monaka shell and an elegantly sweet paste with a hint of sake lees, the aroma that drifts through the nose is truly refined. Since the alcoholic flavor is mild, even those who do not enjoy alcohol can enjoy it with peace of mind. Renowned for its deep flavor, this is a sophisticated treat associated with Konpira-san that will delight adults.

Golden Egg Madeleine

洋菓子

📍 徳島空港、徳島駅

The ingredients are just eggs, sugar, and butter. It is a luxurious madeleine created through the art of subtraction. Produced by Horai-do in Kaiyo Town, southern Tokushima Prefecture. We bake using only carefully selected ingredients: fertilized eggs from the 'Awa Odori' brand free-range chicken, Awa Wasanbon sugar passed down in eastern Shikoku, and fermented butter. Because we do not add unnecessary extras, the goodness of each individual ingredient comes through directly. Experience the rich depth of the eggs and the mellow, non-cloying sweetness unique to Wasanbon sugar. The natural flavors of the ingredients gently spread from the moist, baked dough. This is Kaiyo Town's pride—a baked confection that reflects meticulous craftsmanship.

Golden Egg Roll Castella (Half)

その他

📍 徳島空港

Fluffy dough with an elegant sweetness. A roll castella baked with ingredients from Tokushima. Produced by Horai-do in Kaiyo Town. We carefully bake using fertilized eggs from the 'Awa Odori' brand free-range chicken and Awa Wasanbon sugar, a tradition of eastern Shikoku. It is characterized by an elegant, non-cloying sweetness unique to Wasanbon sugar that gently permeates the entire dough—a testament to the craftsmanship of a shop dedicated to quality ingredients. With a fine, fluffy texture, it is a flavor loved by everyone from children to the elderly. It melts smoothly in your mouth. Because it is easy to eat and has no overpowering aftertaste, it is a Tokushima souvenir that will please all generations.

Naruto Kintoki Premium Baked Sweet Potato

その他

We add nothing unnecessary. This is a sweet potato treat that allows you to taste the Naruto Kintoki exactly as it is. Produced by Ichioka Seika in Komatsushima City, this sweet potato is carefully baked using 100% Naruto Kintoki grown in Tokushima Prefecture. Naruto Kintoki is a pride of Tokushima, a sweet potato grown in mineral-rich sandy soil nurtured by the sea breezes of the Naruto Strait. We leverage its natural characteristics directly without adding any extra ingredients. With the fluffy texture of the original potato and a naturally gentle sweetness, the deliciousness of the potato gradually spreads with every bite. It is a simple yet never-tiring flavor, highly recommended for those who want to enjoy the essence of Naruto Kintoki in its simplest form.

Premium Kincho Manju

和菓子

📍 徳島空港、徳島駅

This is a luxurious, Western-style evolution of Tokushima's famous confection, Kincho Manju. Kincho Manju is a representative sweet of Tokushima, named after Kincho-tanuki, the commander of the 'Awa Tanuki Battle' folklore passed down in Komatsushima. Hallelujah, the maker of the original, has created this premium version with an even richer profile. It features homemade white bean paste made from cooked Teboke beans and melting chocolate cream, gently enveloped in a slightly bitter chocolate dough. It offers a deep flavor that smoothly dissolves the boundary between Japanese and Western confectionery. Please enjoy this special treat, which offers a different experience from the usual Kincho Manju. It pairs perfectly with coffee, making it ideal for a slightly luxurious snack time.

Naruto Kintoki Sweet Potato

その他

📍 徳島空港

Fluffy and moist. This sweet potato treat is packed with the pure sweetness of Naruto Kintoki potatoes. It is crafted by Hallelujah, a long-established Tokushima confectioner known for Kincho Manju. By using 100% Naruto Kintoki potatoes from Tokushima Prefecture and omitting unnecessary binders, we have concentrated the rich, natural sweetness of the potato. Naruto Kintoki is Tokushima's pride—a brand potato grown in mineral-rich sandy soil nourished by the sea breezes of the Naruto Strait. This luxurious treat offers a unique coexistence of a chestnut-like fluffy texture and a smooth, melting mouthfeel. With just one bite, the subtle aroma of fermented butter and the natural sweetness of the potato gently unfold. It is the perfect souvenir for those who want to experience the charm of Naruto Kintoki in its simplest form.

Premium Kincho Manju

和菓子

📍 徳島空港、徳島駅

A premium version of Hallelujah, founded in 1930. This luxurious creation features expertly prepared white bean paste wrapped in chocolate dough, with a melting chocolate cream center. It offers a level of richness that is on an entirely different dimension from the regular Kincho Manju.

Kincho Gold

和菓子

📍 徳島空港、徳島駅、有楽町駅

A sister product to the Kincho Manju. It sheds its chocolate-colored crust for a moist white dough that highlights egg yolk and milk. With a light and elegant flavor, it is the perfect gift for those who do not prefer chocolate.

Yukou Cheese

スイーツ

📍 徳島空港、阿波おどり会館

"Fragrance of Yuzu, acidity of Sudachi, flavor of Yukou." Experience a phantom citrus fruit that can only be harvested in Tokushima. Yukou is said to be a natural hybrid of yuzu and daidai, and Tokushima Prefecture accounts for nearly 100% of its national share, making it a rare citrus. Kamikatsu Town, in particular, is the main production area. This stick cake is finished by combining the juice of this precious yukou with white bean paste and cream cheese. The mellow acidity of yukou, the gentle sweetness of white bean paste, and the richness of cream cheese come together to create a deep, layered flavor. It is a taste you can rarely find elsewhere. This is a slightly luxurious Japanese-style cheesecake born from the mountain town of Kamikatsu.

Kamiyama Sudachi Cider

その他

Crisp and refreshing. A local cider where the acidity of sudachi citrus glides down your throat. We use only juice from Kamiyama Town, Tokushima Prefecture, known as Japan's number one producer of sudachi. With a bold 3.3% juice content, we have significantly reduced the sweetness. Kamiyama is a land deeply connected to sudachi, where ancient trees estimated to be over 200 years old still stand. We have captured the essence of this famous production area in a single bottle. Strong carbonation and the refreshing acidity of sudachi burst with every sip. The aftertaste is clean, making it impossible to stop drinking. This 250ml cider is perfect for a crisp, refreshing drink on a hot day.

Yutama

その他

A jewel-like Kingyoku (agar jelly) confectionery that captures the fruits of Shikoku. Yutama is a long-selling product from the Tokushima Japanese confectionery shop "Kayu Akane". Inspired by Japan's five seasonal festivals, it features Shikoku fruits such as sudachi, yukou, wild yam (yamamomo), plum, and yuzu set in agar. You can enjoy two different textures simultaneously: a crunchy sugar coating on the outside and a smooth, transparent jelly on the inside. Arranged in various colors, it looks like peering into a jewelry box. Please try this masterpiece of Tokushima, which has been selected as one of the "Ultimate Souvenirs" by the Japan Tourism Agency for its beautiful appearance and taste. It is an exquisite item suitable for gifts to loved ones or seasonal greetings.

Fujiya Onaojika

その他

📍 徳島空港、JR阿南駅、徳島駅 ほか1件

A traditional Tokushima 'sao-gashi' (stick confectionery) that has continued since the Meiji era, reminiscent of a fawn's back. Onaojika is a famous confection produced by Fujiya, founded in 1870, since the mid-Meiji period. The steamed dough, made by combining rare tsukune-imo (yam) with premium flour and eggs, is moist and fine-textured. Red bean grains are scattered like the spotted pattern on a fawn's back, while the vibrant green of matcha beautifully accents the top. Due to its elegance, it has long been valued as a gift. Its charm lies in its adorable appearance and subtle, refined sweetness. This is a prestigious Japanese sweet representing Tokushima, polished over many years. It continues to be a favored choice for celebrations and as a souvenir for important occasions.

Sudachi Chips

その他

Chips that allow you to enjoy the full, crispy flavor of Tokushima's specialty, Sudachi. Sudachi is a citrus fruit that symbolizes Tokushima Prefecture, which accounts for approximately 98% of Japan's total production. These sudachi are thinly sliced and lightly fried to create crispy chips. The refreshing acidity of the juice and the characteristic bitterness of the peel are concentrated within, ensuring you feel the unique character of the sudachi in every bite. Its light, addictive quality is also a major draw. With a light texture perfect for both snacks and appetizers, this is a unique and much-talked-about souvenir that offers Tokushima's specialty in a new form. Since they are lightweight and not bulky, they are also ideal for easy-to-distribute group gifts.

Naruto Kintoki Potelet

その他

📍 徳島空港、徳島阿波おどり空港

The flagship baked good from Ilrosa, refined over 33 years. Naruto Kintoki Potelet is a product that the long-established Tokushima confectionery shop Ilrosa has evolved over many years. It consists of a sweet potato paste made from steamed and roasted Naruto Kintoki mixed with butter, eggs, and cream, slow-cooked and then baked together with a moist sablé made from domestic wheat. Salt from Naruto sharpens and defines the sweetness. It offers a deep flavor created by the harmony of fluffy potato and crispy dough. This Tokushima souvenir allows you to understand in a single bite why it has been loved for so long. It is an exquisite treat that makes you want to slow down and savor it alongside tea or coffee.

Seasonal Mamma Rosa - Kyoto Matcha

スイーツ

📍 徳島空港

A seasonal limited edition that combines Ilrosa's classic Mamma Rosa with Uji Matcha from Kyoto. The bitter aroma of matcha layers over a moist, soft milk bean paste, leaving an elegant aftertaste that differs from the standard version.

Shimaya Yuzu Miso Rusks

その他

📍 徳島空港、徳島駅、阿波おどり会館

You might find it surprising to hear that a miso brewery bakes rusks. This piece is crafted by Shimaya Miso, a long-established establishment in Tokushima City founded in 1899. We spread homemade yuzu miso, made with Kito Yuzu from Tokushima Prefecture, onto bread and bake it to a fragrant crisp. Kito Yuzu is a highly aromatic citrus grown in mountainous areas with high rainfall and significant temperature fluctuations. Its refreshing scent meets the mellow richness cultivated through over 120 years of miso making. With a light, crunchy texture, you will experience the freshness of yuzu and the deep umami of miso. Despite being an unexpected combination, they pair mysteriously well. It is a new taste unique to a long-established brand that complements coffee, tea, and even wine.

Sudachi-chan Gummy

その他

📍 高松空港

A local gummy that captures the full freshness of sudachi. Sudachi is a specialty citrus fruit, with Tokushima Prefecture accounting for almost all of its production. We have prepared this so that you can easily enjoy this blessing unique to Tokushima in the form of a gummy. Using concentrated juice from Tokushima-grown sudachi, a clean acidity and elegant aroma spread through your mouth. The refreshing sensation that overflows with every chew is incredibly pleasant. Since they are individually wrapped, they are easy to distribute, and the packaging featuring Tokushima's character "Sudachi-kun" is adorable. It is sure to delight children as well. This delicious treat is perfect as a souvenir to share or as a memento of your travels.

Rusk Parisian [Blanche]

その他

📍 徳島空港

A light, crispy texture paired with the melting sweetness of white chocolate. A special rusk available only in winter. Produced by Il Rosa, a popular confectionery in Tokushima, using homemade baguette baked with Kagawa-produced 'Sanuki no Yume' and Hokkaido wheat. This is carefully coated with premium Belgian white chocolate. It is precisely because of the labor-intensive homemade baguette that such a light texture is achieved. Upon taking a bite, the milky sweetness of the white chocolate softly layers over the crispy bread dough. It pairs perfectly with coffee or tea. A winter-limited treat to be savored slowly during the cold season.

Tokushima Kyoka Mini Gift

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If you are unsure what to pick for a Tokushima souvenir, start here. This mini gift is a concentrated collection of two major famous sweets. It features Mamma Rosa, the No. 1 popular item from Il Rosa, a famous Western-style confectionery in Tokushima, and Potretto, the No. 2. Mamma Rosa is a moist, soft baked sweet filled with plenty of milk paste. Potretto is a sweet potato-style treat made using Naruto Kintoki sweet potatoes. Both are flagship products that represent the shop. We have combined these two representative flavors of Tokushima into one box at an affordable price. You might find yourself wondering which one to eat first. This assortment is perfect as a first-time Tokushima souvenir or as a small gift.

Kataage Potato Citrus Mix

その他

Crunchy and crispy. The addictive texture is complemented by the refreshing aroma of Setouchi citrus. This is a limited-edition bag from Calbee's familiar Kataage Potato series, available only in the Chugoku and Shikoku regions. You can enjoy a refreshing flavor with a bright acidity, featuring a mix of citrus fruits from the Setouchi region. This adds a unique local character to the usual crunchy Kataage Potato. With its firm texture and lingering citrus flavor, it is so delicious you might finish the whole bag in one go; you won't be able to stop your hands. It would pair excellently with beer. The individually wrapped type has a good shelf life, making it a convenient souvenir to take home from your travels.

Rusk Parisien [Chocolat]

その他

📍 徳島空港、徳島駅

A luxurious rusk available only in winter, enveloped in the aroma of cacao. Il Rosa, a popular Western-style confectionery in Tokushima, has finished this by generously coating homemade baguette with Belgian couverture chocolate. Couverture is high-quality chocolate with a high cacao content. Its deep aroma and subtle bitterness greatly enhance the charm of the simple rusk. The rich chocolate flavor layers beautifully with the crispy bread dough. It offers a slightly mature taste where you can sense the bitterness of the cacao. This is a winter-exclusive treat that you'll want to savor slowly during the cold season, making it a wonderful companion for coffee.

Awa no Kuni Wasanbon Polvorone

洋菓子

📍 徳島駅

As soon as it enters your mouth, it crumbles and melts away. It is a baked sweet with a mysterious texture. Polvorone is a traditional confection born in Spain. This particular item is finished by utilizing the elegant sweetness of Awa Wasanbon sugar, a specialty of Tokushima. Awa Wasanbon is a fine-grained traditional sugar passed down through Eastern Shikoku, spanning Tokushima and Kagawa. It is a slightly new type of sweet where Japanese and Western styles meet. With one bite, the gentle sweetness of Wasanbon spreads delicately and melts away instantly. With its cute, rounded square shape, this baked sweet is becoming a new staple of Tokushima. It is also perfect as an accompaniment to tea.

Kurio Shoten "Japanese-style Sweet Potato with Wasanbon"

その他

📍 徳島駅

A Japanese-style sweet potato treat, simmered with sweet potato and Wasanbon sugar by a long-established shop with 90 years of history. Produced by Kurio Shoten, this is baked using Naruto Kintoki grown in the mineral-rich sandy soil of the Naruto Strait, blended with 30% Tokushima's specialty Awa Wasanbon sugar. The natural sweetness of Naruto Kintoki and the elegant, non-cloying sweetness of Wasanbon are carefully layered. This flavor balance is a result of many years of experience. With the added richness of heavy cream and butter, it finishes with a moist and rich taste. It is the best of both Japanese and Western confectionery. This is a luxurious traditional sweet that showcases the mastery of a long-standing establishment.

Pocky Setouchi Iyokan

その他

📍 広島空港、岡山空港、高松空港 ほか7件

The refreshing scent of citrus spreads throughout your mouth with every bite of Pocky. This is a Chugoku-Shikoku regional exclusive Pocky containing 16% Iyokan juice from Ehime Prefecture. It is a product jointly developed by the confectionery company Glico and JA Ehime Chuo. You can easily enjoy the freshness of Iyokan nurtured in the Setouchi region through these familiar chocolate sticks. It is a delightful collaboration between local ingredients and a well-known snack. Within the sweetness, a subtle tartness of Iyokan spreads. You will surely be surprised by the excellent compatibility between chocolate and citrus. This Chugoku-Shikoku limited flavor is a wonderful souvenir that allows you to easily take the taste of Setouchi home with you.

Awayuzu

和菓子

With a softness often described as being like a baby's cheek, this is the representative confection of Akane-an. Akane-an is a famous Japanese confectionery shop located near Tokushima Castle. Awayuzu has been a flagship item loved since the shop's founding. It features soft gyuhi made by combining habutae flour with meringue, enveloping a jade-colored thin bean paste flavored with yuzu from Kitagawa, Kochi, and white miso. It is an elaborate Japanese sweet that is beautiful in both color and aroma. The pure scent of yuzu and the elegant sweetness of the bean paste melt softly within the fluffy gyuhi. One bite will make you feel happy. This is a beautiful Japanese confection reflecting the four seasons of Tokushima, carefully crafted using unchanging traditional methods.

Chugoku-Shikoku Limited Happytarn - Setouchi Lemon Flavor

和菓子

📍 広島空港、岩国飛行場、出雲空港 ほか9件

A refreshing acidity added to the signature sweet and salty taste. This is a Happytarn available only in the Chugoku and Shikoku regions. This product is an exclusive release by Kameda Seika for the Chugoku-Shikoku area. We have blended lemon powder from Hiroshima Prefecture into that famous "magic powder." The familiar sweet and salty flavor is enhanced with the refreshing acidity of Setouchi lemons, resulting in a uniquely addictive taste that differs from the usual. Featuring a light, crispy texture combined with a refreshing aroma, the balance of sweetness and acidity will make you reach for just one more. It offers a different experience from your everyday Happytarn. Since they are individually wrapped, they are easy to distribute and make an easy choice for travel souvenirs—a flavor exclusive to Chugoku-Shikoku.

Crispy Sesame Seaweed

その他

📍 徳島空港

A slightly unique, crispy, and fragrant seaweed snack. We have combined Naruto seaweed, nurtured by the intense currents of the Naruto Strait, with sesame seeds and baked them to a crisp. Naruto seaweed is a specialty of Tokushima, known for its firm texture, grown while being buffeted by the powerful currents that create the famous whirlpools. We have prepared this high-quality seaweed so it can be enjoyed as a snack or an accompaniment to drinks. The oceanic aroma of the seaweed and the nuttiness of the sesame seeds spread throughout your mouth. It is an addictive deliciousness that makes you want to keep snacking. It is a wonderful item both for tea time and as a side dish for alcohol. This is a healthy, Tokushima-style snack that allows you to easily savor the blessings of the Naruto sea.

Fujiya Ona-jika

その他

📍 徳島空港、JR阿南駅、徳島駅 ほか1件

A steamed confection created by the third generation of Fujiya, founded in 1870, and a Kyoto confectionery artisan. The name comes from the fact that the cross-section of mountain yam, glutinous rice, and adzuki beans resembles the spots on a fawn. It is a masterpiece that has been preserved through the post-war reconstruction period.

Tokushima Charcoal Lotus Root

その他

📍 徳島空港

You'll be surprised by its jet-black appearance. But in reality, it is a sweet lotus root confection. Tokushima Prefecture is one of Japan's leading producers of lotus root. The fine clay soil in the lower reaches of the Yoshino River nurtures high-quality lotus roots. This sweet is a dried, sweetened bean-style treat made by simmering Tokushima-grown lotus root with bamboo charcoal powder and sugar. You can enjoy this local specialty in a slightly unexpected way. With a chewy texture and the subtle sweetness of lotus root, it is a Japanese sweet where the gap between its impactful black appearance and flavor is enjoyable. With a shelf life of about two months, it is a long-lasting souvenir that serves as a great conversation piece by surprising people with its looks.

Indigo Biscotti

その他

📍 徳島空港

It's more than just dyeing. It is a new way to enjoy 'edible indigo.' Produced by Bon Arm in Tokushima City, these biscotti are made by kneading powdered leaves and stems of Tokushima's proud Awa Indigo into the dough. While indigo is often associated with dye, it has recently been gaining attention as a nutrient-rich ingredient. The slightly bluish appearance is uniquely eye-catching. You can enjoy a light, crunchy texture without tasting much of the indigo itself. It pairs perfectly with coffee or tea. This is a treat where you can encounter an unexpected new side of historic Awa Indigo. It is a way to taste indigo, packed with the traditions of Tokushima.

Naruto Kintoki Sweet Potato Whipped Mochi

その他

📍 徳島空港

The deliciousness is even more pronounced when eaten chilled. This is a Western-style Daifuku filled with sweet potato paste. We have wrapped Naruto Kintoki sweet potato paste and fluffy whipped cream in chewy mochi. Naruto Kintoki is Tokushima's pride, grown in the sandy soil of the Naruto Strait. This combination of Japanese and Western flavors—sweet potato paste and smooth whipped cream—can be enjoyed in a single bite. It is truly an indulgent treat. When chilled, the sweetness of the potato and the smoothness of the cream stand out even more. The cool sensation on the palate is also very pleasant. Chewy, fluffy, and soft—it is an incredibly luxurious Daifuku that allows you to enjoy multiple textures all at once.

Naruto Kintoki Potlet

その他

📍 徳島空港、徳島阿波おどり空港

A flagship product from Ilrosa, combining 100% Naruto Kintoki with domestic wheat sablé. It has even been selected as a tea snack for JAL domestic first-class service. It features an elegant sweetness accented by salt from Naruto.

Hinode Honten Grape Manju

和菓子

📍 高松空港、徳島空港、JR阿波池田駅 ほか5件

A skewered confectionery that has been loved by visitors to Mount Tsurugi for over 100 years. Hinode Honten is a long-established shop founded in 1914. It is said to have started when the founder, thinking of people visiting the sacred Mount Tsurugi (known for its worship of 'Budo' or grapes), created a manju that mimicked the fruit. Its unique shape—filling made with condensed milk skewered like a dumpling—is eye-catching. This simple and warm sweetness is a famous confection of Mima that has been enjoyed across generations. With one bite from the skewer, you will encounter a nostalgic flavor passed down for over a century. It is an Awa masterpiece that makes you want to relax and enjoy it with a cup of tea.

Hinode Honten Golden Castella

その他

This golden-baked castella is packed with the unique specialties of Tokushima. Produced by Hinode Honten, a long-established shop known for the Awa specialty 'Budou Manju' since the Meiji era. Using high-quality eggs and Awa Wasanbin sugar, a tradition passed down in Eastern Shikoku, it is baked to a moist perfection. Wasanbin is a sugar characterized by its smooth, elegant sweetness, which supports the gentle flavor of the castella. This single piece harmonizes the rich depth of eggs with the non-cloying sweetness of Wasanbin. The moist sponge melts in your mouth. It is a golden castella unique to this venerable shop that directly conveys the quality of its ingredients. It is perfect as an accompaniment to tea.

Hinode Honten Grape Manju

和菓子

📍 高松空港、徳島空港、JR阿波池田駅 ほか5件

A bite-sized manju born in Anabuki, the gateway to Mt. Tsurugi, from a shop founded in 1914. The idea of kneading milk into the bean paste was inspired by an encounter with Taichiro Morinaga. It is also known for its legendary television commercials.

Rugby Manju

和菓子

A somewhat rare manju (sweet bun) shaped like a rugby ball. Baked by Kawada Koeido in Wakimachi, which is considered the birthplace of Shikoku rugby, this white bean paste manju is a local specialty. It is said that this shape was created because the founder, who loved rugby, imagined the ball while making it. The white bean paste is infused with the aroma of cinnamon, offering a unique flavor. It even won a gold medal at the National Confectionery Expo in 1957. With its soft dough and elegant, cinnamon-scented white bean paste, its unique flavor is unforgettable once tasted. It would make a delightful souvenir for rugby fans. This is a prestigious confection that has been loved locally for a long time.

Hokkori. Oimo Maamu (Sweet Potato Muffin)

その他

📍 徳島空港

A labor-intensive baked treat made after first roasting the sweet potatoes. Produced by Nakano Farm in Kitajima Town, these are handmade one by one using Tokushima's proud brand potato, Naruto Kintoki, which is specially roasted before being used. This extra step is the secret to bringing out the natural sweetness and moist texture of the potato. It is a method filled with love for the potato that only a producer could achieve. When warmed in a toaster, the aroma of butter wafts up beautifully. Eating it while warm brings a sense of happiness. With its gently sweet and mild flavor, it is so popular that it sometimes sells out immediately on sale days. It is a special baked treat that is a joy to encounter.

Niki Naruto Kintoki

その他

📍 徳島空港、徳島駅

This is a Naruto-style sweet potato manju (steamed bun) featuring packaging designed to look like a shipping cardboard box, which has become a hot topic. It is a famous confection produced for over 60 years by Niki, a confectionery shop in Naruto City. The filling uses Tokushima-grown Naruto Kintoki sweet potatoes with a hint of brown sugar, wrapped in a moist and soft dough. The playful packaging, reminiscent of an actual sweet potato shipping box, is highly acclaimed, and this award-winning treat has even received a gold prize at the National Confectionery Expo. With just one bite, the fluffy sweetness of the Naruto Kintoki spreads through your mouth. It is a delightful item that is fun to look at and delicious to eat, making it a perfect souvenir to enjoy the local specialties of Naruto. Its unique character makes it an excellent conversation starter and a gift that anyone would be happy to receive.

Awa no Naruto Kintoki Torn Potato (Salt Flavor)

その他

Bite-sized and impossible to stop eating. This is a Naruto Kintoki potato snack. We have taken the pride of Tokushima's sweet potatoes, Naruto Kintoki, torn into easy-to-eat pieces and finished with a salty flavor. Naruto Kintoki is a premium brand of sweet potato with high sugar content, grown in the mineral-rich sandy soil of the Naruto Strait. A pinch of salt enhances its natural sweetness, creating an exquisite balance. The interplay between sweetness and saltiness is irresistible. With a crispy, light texture and a sweet-and-salty flavor, you won't be able to stop once you start. It is also wonderful because you can easily enjoy the umami of Naruto Kintoki. This potato snack is perfect for both a snack or an accompaniment to drinks.

Satomusume Sweet Potato Pie

洋菓子

📍 徳島空港、徳島駅

The Naruto brand sweet potato 'Satomusume' is wrapped in a crispy pie crust. Satomusume is a carefully selected sweet potato grown in Satoura, Naruto City. It is one of the Naruto Kintoki brands, known for its fine texture and elegant sweetness. This pie confection uses Satomusume as a filling, carefully bringing out the natural flavor of the potato. It is a luxurious way to enjoy this local brand potato. With light, crispy pastry and the smooth, elegant sweetness of Satomusume, the compatibility between the crumbling crust and the filling is outstanding. A souvenir unique to Naruto that offers a gentle harmony of sweet potato and pie. It is also highly recommended with tea.

Naruto-ko

その他

📍 徳島空港、徳島駅、阿波おどり会館

This looks exactly like a real baked sweet potato. However, it is a legitimate Japanese confection. Hōgetsubō has crafted this item by kneading Naruto Kintoki with Awa Wasanbon sugar and coating the surface with purple sweet potato powder to make it look just like a real sweet potato. Because no artificial coloring is used and artisans handmade each piece, the finish is so realistic you might mistake it for the real thing. It was even selected as one of the 9 "Ultimate Souvenirs that can compete globally" by the Japan Tourism Agency. Beyond the fun appearance, it is an authentic treat where the elegant sweetness of Wasanbon sugar and the flavor of sweet potato spread through your mouth. It is a piece that will surely surprise anyone you give it to. If lined up on a plate, you might find yourself doing a double-take. It is a souvenir that Tokushima proudly presents to the world, combining appearance, taste, and conversation potential.

Azumaya Imoan Selected Naruto Kintoki Imo-kin

その他

📍 徳島空港

We use no bean paste. This is an 'Imo-kin' (sweet potato confection) that competes through the deliciousness of the potato itself. Produced by Azumaya Imoan in Naruto City, they hand-roast whole Naruto Kintoki using traditional methods. Naruto Kintoki is Tokushima's pride, a brand sweet potato grown in the sandy soil of the Naruto Strait. This method directly utilizes the flavor of the potato without relying on bean paste. You can sense the confidence in the ingredients through this process. When broken open, the simple and warm flavor of the original potato spreads across the cross-section. The unpretentious deliciousness brings an instant sense of relief. A special charm of the Naruto shop is that you can taste them freshly made at the factory and enjoy warm Imo-kin.

Lotus Root Chips (Light Salt Flavor)

その他

📍 徳島駅、阿波おどり会館

A crispy, light texture that spreads the gentle flavor of lotus root. Produced by Nakano Sangyo in Naruto City, these chips are made by thinly slicing and frying Tokushima-grown lotus roots, nurtured by the abundant waters of the Yoshino River and a warm climate. Tokushima is one of Japan's leading producers of lotus root. This product allows you to enjoy high-quality lotus root, including the skin. This is a popular series featuring six varieties, including this light salt flavor, allowing you to enjoy the natural subtle sweetness and crunchy texture of the lotus root. The simple seasoning enhances the flavor of the root. It's a delicious Tokushima souvenir that works perfectly as both a snack and an appetizer, making it hard to stop eating.

Kawaimo-kun

その他

A fluffy sweet potato treat featuring a cute character as its hallmark. This item features 'Kawaimo-kun,' inspired by Naruto Kintoki. Naruto Kintoki is a brand sweet potato that Tokushima is proud of, grown in the mineral-rich sandy soil of the Naruto Strait. We have crafted this with a gentle flavor that highlights its fluffy sweetness. It is packed with the natural deliciousness of the potato. With the inherent soft sweetness of the potato and a simple, comforting taste, the gentle sweetness will surely bring a smile to your face. Combined with the loveliness of the packaging, it is a treat that delights both children and adults. This fluffy sweet potato dessert is popular as a souvenir.

Mochi Bar (Millet, Salted Bean)

その他

A perfect one-handed snack. These stick-shaped mochi are ideal for eating while walking. These rice cakes, available in millet and salted bean varieties, are shaped into easy-to-eat sticks. The rustic flavor of grains like millet and beans evokes a sense of nostalgia. Since they can be eaten easily without getting your hands dirty, they are perfect for breaks during sightseeing or strolls. Their ease of eating while walking is a great advantage. Featuring a chewy texture and the gentle taste of grains, it offers a simple, nostalgic, and comforting deliciousness. It is also fun to compare the two flavors: millet and salted bean. The size is just right for when you are feeling a bit hungry, making it a perfect companion for a quick rest during your travels.

Yuzu Kimtetsu-imo

その他

Two of Tokushima's greatest specialties meet in a single sweet. This sweet potato confection combines Naruto Kintoki, a specialty of Tokushima, with highly aromatic Kito Yuzu. Naruto Kintoki is a brand sweet potato grown in the sandy soil of the Naruto Strait, while Kito Yuzu is a fragrant citrus grown in the rainy mountains. Both are representative specialties of Tokushima—the blessings of the sea and the mountains. We have crafted them into a single morsel. The refreshing acidity of the yuzu sharply enhances the fluffy sweetness of the Kintoki sweet potato. It offers an exquisite balance that can be enjoyed until the very last bite, making it perfect with tea. It is a truly luxurious combination that allows you to taste the blessings of both Tokushima's mountains and sea at once.

Uzushio & Awa Odori Senbei (Rice Crackers)

和菓子

The whirlpools of Naruto and the Awa Odori dance. This rice cracker features a lineup of Tokushima's famous specialties. Featuring designs of the swirling whirlpools in the Naruto Strait and the Awa Odori dance that colors summer nights, this item catches the eye with its pop packaging. The fun illustrations will remind you of your trip to Tokushima just by looking at them. It would make a great conversation starter as a souvenir. With a light texture and a somewhat nostalgic, simple flavor, it is a comforting snack that reminds you of the rice crackers you ate as a child. It pairs perfectly with tea. A classic souvenir that is easy to distribute and clearly conveys the essence of Tokushima, making it perfect for both personal enjoyment and sharing.

Sudachi Candy

その他

As soon as you put it in your mouth, the aroma of sudachi gently spreads. A refreshing local candy. Sudachi is a specialty citrus fruit, with Tokushima Prefecture accounting for almost all of its production. This hard candy captures the unique flavor of Tokushima's sudachi tightly within. As you suck on the candy, the refreshing acidity and clean aroma unique to sudachi fill your mouth. The sharp freshness of the sudachi balances well with the sweetness. It is a delightful flavor for when you want to refresh your mood. Since they are individually wrapped, they are convenient for sharing as souvenirs, making them a perfect small gift to easily deliver a taste of Tokushima.

Naruto Kintoki Candy

その他

A candy where the sweetness of Naruto Kintoki spreads gently as you suck on it. Naruto Kintoki is a sweet potato that Tokushima is proud of, grown in the mineral-rich sandy soil of the Naruto Strait. We have tightly encapsulated that potato flavor within this candy. A gentle, nostalgic sweetness reminiscent of freshly roasted baked sweet potatoes fills your mouth. It is an irresistible taste for sweet potato lovers. This simple and approachable candy comes in a pack of 1s5 individually wrapped pieces. If you savor it slowly, you can enjoy the sweet potato aroma for a long time. It seems perfect for a little break during work. Since it is easy to distribute and has a long shelf life, it is an ideal item for travel souvenirs or gifts for groups.

Chugoku-Shikoku Limited Milky Citrus Mix

その他

📍 出雲空港、松山空港、高松空港 ほか4件

The familiar Milky candy has been refreshingly blended with citrus from the Seto Inland Sea. This is a Milky product released exclusively by Fujiya for the Chugoku and Shikoku regions. It features a blend of three types of citrus juices: Iyokan, Unshu Mikan, and Sudachi. The flavor of citrus nurtured in the Seto Inland Sea overlaps with the gentle milky sweetness of Milky, creating a slightly special taste. It is a limited edition unique to this region. A subtle bitterness floats within the sweetness. A touch of maturity has been added to the flavor you have known since childhood. It is a nostalgic yet somewhat new taste. This limited-edition Milky, exclusive to Chugoi-Shikoku, is a wonderful souvenir. If you find it, please be sure to pick it up.

Naruto Kintoki Sweet Potato Origami Mochi

和菓子

Soft mochi gently folds in a light Naruto Kintoki sweet potato paste. Naruto Kintoki is Tokushima's pride, a sweet potato grown in the mineral-rich sandy soil of the Naruto Strait. This Japanese confection features paste made from those potatoes wrapped in chewy mochi. It is a combination of two gentle ingredients: potato and mochi, offering a comforting and familiar deliciousness. The fluffy sweetness of the potato and the chewy texture of the mochi complement each other beautifully. Highlighting the natural flavors, it is a taste you will never tire of. These bite-sized treats are perfect for accompanying tea, making them an ideal choice for a relaxing break or afternoon tea time.

Cookie Marche Cream-in Naruto Kintoki Sweet Potato Cookie

洋菓子

Cookies, cream, and Naruto Kintoki—we have brought everyone's favorites together in one treat. This item features cookies kneaded with Naruto Kintoki paste, sandwiched with cream. Naruto Kintoki is a brand potato that Tokushima is proud of, grown in the sandy soil of the Naruto Strait. We have fully utilized its flavor in the dough to create a crispy cookie. The fact that they come in 12 individually wrapped pieces is also a delightful feature. With the gentle aroma of sweet potato, a crispy texture, and smooth cream, it offers a classic deliciousness that everyone loves. It pairs excellently with coffee or tea. Easy to distribute and sure to please, it is the perfect souvenir for sharing at the workplace.

Sudachi Senka Sable

洋菓子

Within the aroma of butter, the refreshing scent of sudachi gently emerges. Sudachi is a specialty citrus fruit, with Tokushima Prefecture accounting for almost all of its production. This sable is baked by kneading the juice of Tokushima's unique sudachi into the dough. It is a slightly sophisticated treat where the rich flavor of butter meets the refreshing acidity of sudachi. With a light, crispy texture, the clean scent of sudachi spreads pleasantly. The balance between sweetness and acidity is perfect, making it irresistibly delicious. It pairs beautifully with coffee or tea. Individually wrapped for easy sharing, this is a classic souvenir that truly conveys the essence of Tokushima.