Specialties & Local Products of 山梨県

Koro-gaki (Dried Persimmons)

特産品

Take a bite of the fruit shining in an amber hue. After a plump texture, the concentrated natural sweetness spreads gently through your mouth. Koro-gaki (Korogaki) are large dried persimmons produced in Koshu City and Minami-Alps City. The raw material, Koshu Hyakumomeki, is an impressive fruit weighing approximately 375 grams each. The name is said to originate from the practice of rolling ('koro-koro') the peeled persimmons while drying them so that the sun hits them evenly. It is also said that Takeda Shingen encouraged the making of dried persimmons as field rations, and they became tribute items during the Edo period. In late autumn, the eaves of houses in Matsuri-no-sato are dyed with an orange curtain. It is a prideful taste of Koshu that heralds the arrival of winter.

Katsunuma Grapes

特産品

When you bite into a single berry with the skin intact, a crisp texture gives way to an elegant sweetness that dissolves along with an overflow of juice. Taking a freshly picked berry into your mouth beneath the shade of heavy clusters hanging across the fields—luxury in Katsunuma's autumn begins just like that. Katsunuma in Koshu City is said to be one of the birthplaces of grape cultivation in Japan. It is also known as the home of the indigenous Japanese variety 'Koshu,' with a cultivation history said to date back approximately one thousand years. The large temperature fluctuations characteristic of inland areas, long hours of sunlight, and low rainfall—the climate of this land has allowed the fruit to ripen sweet and full. Koshu, Kyoho, and Shine Muscat. Berries with distinct personalities continue to color the hills of Katsunuma even today. From summer to autumn, these are the pride of Yamanashi's flavors, ripening in abundance.

Yahata Taro

特産品

As soon as you take a bite, you experience a melting stickiness and a smooth mouthfeel. The fine white flesh carries an elegant, subtle aroma. The gentle sweetness unique to taro spreads with every chew. Yahata Taro is grown in the fertile lands nourished by the Kamanashi River. Its defining characteristics are its white, fine-grained texture, strong stickiness, and unique flavor. Because it is not resistant to continuous cropping and requires the fields to rest for several years after harvest, production volumes are very low. Due to this rarity, it is known as a precious variety of taro used in high-end restaurants in Ginza. When simmered, it becomes creamy; when added to Houtou, it adds a rich depth. It is a nutritious specialty of Yamanashi, grown with great care.

Torimotsuni (Chicken Giblets Stew)

ご当地グルメ

The glossy, amber-colored chicken liver and gizzards are irresistible. The giblets, coated in the sweet and savory sauce, pair perfectly with both rice and alcohol. In particular, the delicate, melting texture of the 'kinkan' (unripened egg) is exceptional. It is said that Kofu Torimotsuni was born around 1950, shortly after the war. The origin lies with a butcher who, wondering how to utilize chicken giblets that were being discarded at the time, consulted the soba restaurant 'Okutou.' This dish was perfected through the technique of simmering the ingredients in a sauce made only of sugar and soy sauce until the liquid had almost evaporated. Eventually, the dish spread to soba shops throughout Kofu, and it won the B-1 Grand Prix in its very first appearance in 2010. It is a representative local gourmet specialty of Yamanashi.

Houtou

郷土料理

The aroma of miso wafts from the bubbling iron pot. The wide noodles are chewy, and the sweetness of the melted pumpkin dissolves into the broth, warming you to your very core. Houtou is a signature local dish of Yamanashi. Thick noodles made from kneaded flour are simmered together with vegetables like pumpkin in a miso-based soup. In the mountainous regions where rice was difficult to cultivate, people grew wheat and relied on its flour, turned into noodles, to sustain their lives. While there is a popular legend that 'Takeda Shingen used his sword to chop the ingredients while in camp,' this is considered a later folk myth; instead, it is said that the prototype originated from a dish called 'Hakutaku' brought from China. "It's delicious, this pumpkin houtou"—with words like these, it remains a beloved dish enjoyed in homes to this day.

Smelt Tempura (Wakasagi Tempura)

ご当地グルメ

Lake Yamanaka reflects the World Heritage site, Mount Fuji. A quintessential symbol of winter here is the plump, tiny smelt. As the largest of the Fuji Five Lakes, this lake is a famous spot for smelt fishing, boasting the highest number of dome boats in Japan. From autumn to early spring, the fish become rich with fat, and this is a place where you can indulge in the luxury of having a freshly caught fish deep-fried into tempura right on the boat. The batter is crispy, while the meat inside is light and soft, and you can enjoy the entire fish from head to tail. The elegant balance of slight bitterness and subtle sweetness, paired with a pinch of salt while piping hot, makes it irresistible with both rice and beer. A dish enjoyed while gazing at Mount Fuji is a delicacy that can only be experienced here.

Mt. Fuji Salmon

特産品

A vibrant salmon pink with a melt-in-your-mouth fat content. This is the premium brand rainbow trout, 'Mt. Fuji Salmon,' raised in the subsoil water of Mt. Fuji. Rain and snow that soak into Mt. Fuji are refined over many years to emerge as pure spring water—and it is in this cold, clear water that the fish are carefully raised to a large size. The clean taste, completely free of any fishy odor, is unique to being raised in spring water. When served as sashimi, the fine fat dissolves the moment it enters your mouth, spreading a rich, sticky sweetness. When cooked, the flesh becomes fluffy and tender, and a meunière with crispy skin is also exquisite. Whether as sushi, carpaccio, or marinated bowl (zuke-don), this fish is a star in any dish.

Kyoho

特産品

When you take a large berry into your mouth, rich and sweet juice overflows from the plump flesh. With an aroma that drifts smoothly through the nose and a lingering deep sweetness—it truly lives up to its reputation as the 'King of Grapes.' Kyoho was born in 1942. It is a large-berried, high-sugar variety created after more than 20 years of research. It is said to have been named after the majestic appearance of Mount Fuji. Yamanashi, including the Koto region, is a major production area for Kyoho grapes. The temperature difference between day and night, combined with the well-drained alluvial fan, nurtures fruit that has concentrated sweetness. A large, dark purple cluster that feels heavy in your hand. Ripening from mid-summer to early autumn, it is a jewel of berries that Yamanashi is proud of.

Peaches of Manryu Park

特産品

When you gently peel the skin, the juice seems ready to overflow. As you take a bite, a melting sweetness and aroma spread throughout your mouth. The smooth texture of a chilled peach is truly irresistible. Yamanashi City is one of Japan's leading peach-producing regions. Around Manryu Park, which stretches along the Fuefuki River, the peach blossoms dye the landscape pink in spring, creating a scenery interwoven with the yellow of rapeseed flowers that is affectionately known as 'Shangri-La.' Fertile, well-drained soil, long hours of sunlight, and significant temperature fluctuations—the natural climate of this land nurtures these sweet fruits. A few months after the flowering season, from early summer to summer, the branches become heavy with ripening fruit. These are the juicy, tender peaches that Yamanashi City is proud of.

Fireworks

特産品

Large blossoms coloring the night sky—Ichikawa-Misato Town is a town that has walked alongside fireworks. The history of fireworks in Ichikawa-Misato Town is ancient, with its origins said to date back to the Edo period. Although the fireworks festivals once ceased, they were revived as a 'Town of Fireworks.' The annual 'Shinmei Fireworks Festival' held every summer is known as one of Yamanashi Prefecture's largest fireworks displays, with over 20,000 shells launched. Sweets and miscellaneous goods featuring firework motifs are also popular souvenirs for visitors to the town. The skill of artisans and the pride of the town continue to bloom in the night sky even today. On a summer night, please look up at that momentary brilliance. Why not take home a piece of the town's story along with a firework-themed souvenir?

Otsuka Carrot

特産品

Carrots that grow incredibly long are a specialty of Ichikawa-Misato Town. These are the Otsuka Carrots. Otsuka Carrots are a traditional vegetable cultivated in the Otsuka district of Ichikawa-Misato Town. They belong to the 'Kokubu Senko Daicho' variety, averaging 60 to 80 cm in length, with some even exceeding 1 meter. The fertile volcanic ash soil of this region, known as 'noppui' for its lack of stones, allows the carrots to grow straight and long. They are characterized by their vibrant color, fine texture, strong sweetness, and rich aroma. When prepared as simmered dishes (nimono) or kinpira, you can fully enjoy their deep, savory flavor. Reaching their peak season as winter deepens, they are a pride of Ichikawa-Misato. If given as a gift, people will surely be surprised by both their length and deliciousness.

Kosuge Yamame and Iwana (Landlocked Salmon and Char)

特産品

Embraced by the headwaters of the Tama River, Kosuge Village is a home to mountain stream fish raised in clear waters. Kosuge is a village nestled in the mountains, located in the headwater region where the Tama River begins its journey. The Yamame and Iwana, raised in clear, cold water, are attractive for both their beautiful appearance and refined flavor. They are beloved by fishing enthusiasts, and the village actively engages in the aquaculture and cuisine of these stream fish. Salt-grilled on skewers and slow-roasted, they are a masterpiece with plump flesh and the rising aroma of river fish. When enjoyed as sashimi, their delicate umami becomes even more pronounced. This is a delicacy unique to Kosugi Village, allowing you to fully savor the blessings of the clear stream. Tasting river fish amidst nature will richly color your travel dining experience.

Konnyaku (Konjac)

特産品

Clear water and skilled craftsmanship create this bouncy konnyaku. It is handmade in a mountain village. In the mountainous regions of Yamanashi Prefecture, konnyaku has been handmade using traditional methods with pure water and konjac tubers. In places like Kosuge Village, at the headwaters of the Tama River, carefully finished, elastic konnyaku is well-loved. With its bouncy bite and smooth texture, it is exceptional when prepared as dengaku (miso-glazed) or in simmered dishes. Taking a bite with miso spread on top brings the simple, warm atmosphere of the mountain village to life. It is a deeply nourishing dish where the quality of the ingredients and water shines through directly in the taste. Please enjoy this flavorful dish, which also pairs perfectly with alcohol.

Seidano Tamaji

郷土料理

Take a bite of a small potato, glistening with a glossy miso glaze, skin and all. As it breaks down into a fluffy texture, the rich, sweet, and savory flavor of the miso bursts forth. Because they are small, the flavor penetrates deeply, making it impossible to stop eating. Seidano Tamaji is a traditional dish passed down in the Tsuna-hara area of Uenohara City. It features small, skin-on potatoes simmered in a sweet and savory miso sauce. Legend has it that during the Edo period, Nakai Seita-yu, a magistrate of Kofu, brought potatoes from Kyushu and encouraged villagers to cultivate them, saving them from famine. In honor of his achievement, the potatoes came to be called 'Seida.' 'Tamaji' refers to small tubers. It is a nutritious taste of the mountain village that pairs perfectly with both rice and sake.

Yuba

特産品

Only soybeans and water. Despite this simplicity, you will be surprised by how rich the flavor can become—that is the essence of Minobu's yuba. This is an ingredient from the traditional Buddhist vegetarian cuisine passed down since ancient times at the foot of Minobu-san Kuon-ji, the head temple of the Nichiren sect. It has supported the bodies of monks who abstain from meat and fish with high-quality protein. The process involves quietly simmering soy milk and gently skimming the thin film that forms on the surface—an ultimately simple dish that requires no lack of care. Freshly drawn yuba is creamy and smooth, with a subtle sweetness and aroma of soybeans that slowly unfolds. Enjoy it as is with wasabi soy sauce, in a yuba bowl with thick sauce, or as part of a multi-course yuba feast. It is a gentle yet profound delicacy from this temple town.

Akebono Daizu (Akebono Soybean)

特産品

In the mountain villages of Minobu, there exists a rare heirloom variety known as the 'legendary soybean.' This is the Akebono Daizu. Akebono Daizu is an heirloom variety that has been cultivated for over 100 years, primarily in the Akebono district of Minobu Town. Grown in hilly and mountainous areas with significant temperature fluctuations and frequent fog at altitudes of 300 to 700 meters, the beans develop into sizes approximately twice as large as standard soybeans. They also have a high sugar content, boasting a distinctive sweetness and richness. In 2022, it became the first agricultural product from Yamanashi Prefecture to be registered under the Geographical Indication (GI) protection system. Whether used for miso, tofu, simmered beans, or edamame—no matter how you enjoy them, the authentic, rich flavor of the soybean spreads beautifully. It is a single-grain treasure preserved by the natural environment of Minobu.

Hayakawa Gibier

特産品

Nestled in the heart of the Southern Alps, Hayakawa Town is known as the town with the lowest population in Japan. With forests covering over 90% of its area, Hayakawa's specialty is gibier made from wild deer and boar raised in its rich mountains. The 'Hayakawa Gibier' is provided under strict hygiene management, such as rapidly freezing deer immediately after processing, and has been recognized by Yamanashi Prefecture's certification system. This initiative serves both as a measure against wildlife damage and as a way to revitalize the local community. The wild meat, packed with the umami of lean red meat, can be enjoyed in various ways, including roasts, stews, and canned goods. It is a nutritious flavor unique to Hayakawa, allowing you to experience the full bounty of the mountains.

Amahatsu Suzuri (Inkstone)

工芸品

Born in the deep mountains of Hayakawa Town, these jet-black inkstones have long been cherished by calligraphers. This is Amahato Suzuri. Amahato Suzuri is carved from 'Amahato Maishi,' a black phyllite found in the Amahato district of Hayakawa Town. Its origins are said to date back to the Kamakura period, boasting a history of over 700 years. The fine-grained stone features microscopic irregularities that allow ink to be ground smoothly and fluidly, earning it high regard among many calligraphers. While demand has shifted with the widespread use of liquid ink, artisans continue to preserve these traditional techniques today. It is a masterpiece of Yamanashi's prideful traditional crafts, where the artisan's handiwork lives within its jet-black luster. It is a perfect gift for anyone who loves calligraphy.

Otsuke Dango

郷土料理

Peering into a steaming bowl, the wonderful aroma of miso rises. Inside the vegetable-rich soup, the dough dumplings made from wheat flour are chewy and soft. With a single sip, the umami of the dashi and miso spreads gently, warming you to your very core. Otsuke Dango is a local dish that has been cherished in Otsuki City since ancient times. Flour dumplings, dissolved in water, are added to miso soup simmered with seasonal vegetables. This is a 'taste of home' that has been eaten primarily during the winter in this region, which once flourished through sericulture (silkworm farming). Seasonings and dashi vary from household to household; some families use soy sauce or salt, and it is even said that some arrange it with a curry flavor. The smooth texture of the dumplings and the comforting taste make this a quintessential home-cooked dish in Otsuki that you will long for on a cold day.

Venison from Tabayama

特産品

Embraced by the mountains of Okutama, Tabayama Village is a community that has turned wild game into a local strength. In Tabayama Village, the use of venison began as a measure against deer destroying crops. Deer captured in the mountains are carefully butchered and processed locally, being transformed into various products such as jerky, sausages, and canned goods. This is a unique initiative of the village that connects wildlife damage control with regional revitalization. Venison, which is packed with the savory flavor of lean meat and is low in fat and healthy, has been attracting attention in recent years for its nutritional value. It offers a wide range of culinary possibilities, from slow-simmering to fragrant grilling. It is a taste filled with the wisdom of Tabayama Village, making the most of the mountain's blessings without waste.

Wasabi from Tambayama

特産品

The pure waters from the headwaters of the Tama River nurture highly aromatic natural wasabi. This is the wasabi of Tambayama Village. Tambayama Village is located in the headwater region of the Tama River, flowing from the mountains of Okutama. The cold, clear spring water and cool environment are perfect for wasabi cultivation; the wasabi grown here is fragrant, offering a subtle sweetness amidst its spiciness. When grated, a refreshing pungency pierces the nose along with a rich aroma. It is so sought after that high-end traditional restaurants sometimes specifically request this rare natural wasabi. It is a gift from Tambayama, polished over time by pure flowing streams. This exquisite item, featuring the refined spiciness unique to authentic wasabi, is best enjoyed paired with sashimi or soba noodles.

Tomato Yakisoba

ご当地グルメ

A rich, bright red tomato meat sauce flows over the yakisoba. This is the 'Youthful Tomato Yakisoba' born in Chuo City, Yamanashi Prefecture. Since the 1950s, Chuo City has been a major producer of tomatoes. In 2007, the local Chamber of Commerce's Young Men's Division began topping stall-style yakisoba with tomato sauce in an effort to revitalize the town using this specialty. The name 'Youthful' was chosen because those who tasted it were reminded of the nostalgic 'meat yakisoba' often served in coffee shops of the past. The sweet and sour flavor of the tomatoes blends with the richness of the minced meat over sautéed noodles, creating a dish that feels like spaghetti yet retains the savory aroma characteristic of yakisoba. Adding cheese or an onsen egg makes the acidity melt into a mellow, even more luxurious treat. It is an indescribably delicious, sweet and sour dish.

Chuo City Tomatoes

特産品

The abundant sunlight of the Kofu Basin nurtures tomatoes that ripen to a deep red. This is Chuo City, one of Yamanashi Prefecture's leading tomato production areas. Chuo City boasts one of the highest tomato yields in the prefecture. The intense sunlight characteristic of the basin and the significant temperature difference between day and night produce tomatoes with a rich sweetness. Greenhouse cultivation is also flourishing, and high-sugar fruit tomatoes shipped from winter to spring are sent to markets across the country. When bitten into, they are as juicy and rich as fruit. Whether eaten straight in a salad or simmered in a dish—these are Chuo City's proud blessings that brighten any dining table. Please enjoy their fresh, succulent umami. A wonderful gift from Yamanashi that allows you to savor the full taste of the season.

Peach

特産品

When you gently peel the skin, the juice seems ready to overflow. As you take a bite, a melting sweetness and aroma burst throughout your mouth. Yamanashi has the highest peach production in Japan. It is an undisputed kingdom of peaches, producing approximately one-third of the nation's total. Among its regions, Fuefuki City ranks top in Japan for both cultivation area and harvest volume per municipality. The fertile, well-drained soil, long hours of sunlight, and significant temperature fluctuations between day and night—this land, blessed for fruit cultivation, nurtures sweet fruit. Yamanashi has held the position of number one peach producer since 1966, maintaining its title ever since. In spring, 300,000 peach blossoms bloom, painting the entire basin in pink. It is a bountiful gift from Yamanashi that ripens from early summer to summer.

Grapes

特産品

Pick up a single grape and take a bite; the skin snaps crisp. Along with an explosion of juice, an elegant sweetness and aroma gently drift through your nose. Yamanashi boasts the highest grape production in Japan. It is truly a 'Grape Kingdom,' producing more than one-quarter of the nation's total supply. It is also the birthplace of the 'Koshu' variety, a Japanese native cultivar that has been cultivated since ancient times, and its production is also top in the country. In recent years, it is said that Yamanashi accounts for approximately half of the nationwide production of the popular Shine Muscat. The temperature difference between day and night, long hours of sunlight, and well-drained alluvial fans nurture these sweet fruits. Koshu, Kyoho, Shine Muscat—each cluster shines with its own unique character in every vineyard. These are the treasures of Yamanashi, ripening heavily from summer through autumn.

Tsuru no Mizukake-na

特産品

There is a special early spring green vegetable nurtured by the spring water of Mount Fuji: the traditional vegetable of Tsuru City, known as 'Mizukake-na.' In winter, Tsuru experiences temperatures dropping below freezing, so cold that crops in the fields can freeze. Amidst such harsh cold, Mizukake-na is grown by continuously flowing Mount Fuji's spring water—which remains at approximately 12°C throughout the year—along the ridges to prevent the roots from freezing. Since the Meiji era or even earlier, it has been cherished as a precious winter green that can only be produced in this area, where spring water is abundant. Its hallmark is a crunchy texture and a subtle sweetness, making it exceptional when served as ohitashi (blanched greens) or pickled. It is a unique taste of early spring from Tsuru, packed with the blessings of spring water.

Tsuru Watercress

特産品

When you bite into a fresh leaf, you experience a refreshing spiciness that clears the sinuses along with a subtle bitterness. The crisp texture is pleasant, and when served alongside meat dishes, it provides a sharp, cleansing sensation to the palate. Tsuru City's Tokaichiba and Natsukari districts are famous for their abundant spring water, fed by the subsoil water of Mount Fuji. Watercress is grown using this pure water, which was even selected as one of the '100 Famous Springs of the Heisei Era.' The clean water and cool climate nurture leaves that are succulent and highly aromatic. Yamanashi Prefecture is also one of Japan's top producers of watercress. Enjoy it straight in salads, or use it in blanched dishes (ohitashi) and stir-fries. It is a refreshing green bounty nurtured by the famous waters of Fuji.

Doshi Watercress

特産品

The home of Japan's finest watercress—that is Doshi Village. Since the Showa era, watercress cultivation has continued in Doshi Village, utilizing the spring water from Mount Fuji and the clear streams of the Doshi River. Blessed with cold, clear water and a cool climate, this village has become a major production hub, now accounting for approximately 30% of Japan's total production. The collective efforts of the entire village have built its reputation as the top producer in the country. With a refreshing, peppery bite and a juicy, crunchy texture, it is perfect for salads, and when served alongside meat dishes, its refreshing quality truly stands out. Please bring the pride of Doshi, nurtured by clear streams, to your dining table. We invite you to add a fresh bunch to your meals.

Doshi Konnyaku

特産品

The clear streams of the Doshi River and the cool mountain air create this carefully crafted konnyaku. This is handmade konnyaku from Doshi Village. Doshi Village is blessed with the pure waters of the Doshi River and a cool climate nestled in the mountains. This natural environment is ideal for cultivating konjac potatoes, and konnyaku produced with traditional handmade methods is beloved as a local specialty. Its defining characteristics are its bouncy elasticity and firm texture. When prepared as dengaku (miso-glazed) or in simmered dishes, it absorbs flavors beautifully to become exceptionally delicious. Please enjoy this simple and warm mountain flavor nurtured by the village of clear streams. It is a comforting taste of the mountains that pairs perfectly with alcohol or as an ingredient in oden.

Cherry

特産品

The red jewel that colors Yamanashi in early summer is the cherry. Cherries grown in Minami-Alps City and around the Kofu Basin primarily consist of varieties such as Sato Nishiki. The basin's climate, blessed with ample sunlight and significant temperature fluctuations between day and night, produces fruit packed with concentrated sweetness. During the harvest season around June, tourist orchards open across the region, bustling with people enjoying cherry picking and eating freshly picked fruit. When you take a small, glossy, shining fruit into your mouth, a refreshing sweet and sour flavor spreads. It is a taste of Yamanashi that makes you feel the arrival of early summer with every single berry, a seasonal delicacy you shouldn't miss. Enjoyable both fresh as they are or used in cakes and jams, they are also a wonderful item for gifting.

Plum

特産品

When you bite into the glossy fruit, juice gushes out, and a burst of sweetness and acidity hits your palate. Taking a bite of one that has been chilled brings a refreshing juiciness that delights the body during the height of summer. Yamanashi has the highest plum production volume in Japan. It is a region that produces the largest amount of plums in the country. The 'Oishi Wase' variety, which appears early in the season, is characterized by its moderate acidity and gentle sweetness. Yamanashi's main variety, 'Soldam,' may look green on the outside, but it is a vibrant red on the inside, and is renowned for its harmony of sweetness and acidity. From early summer to summer, red and purple fruits color the fields one after another. With a refreshing mouthfeel that makes you reach for just one more—it is the blessing of Yamanashi's summer.

Nanbu Tea

特産品

In a town along the warm Fujikawa River at the southern edge of Yamanashi Prefecture, a mellow tea is produced: Nanbu Tea. Nanbu Tea, cultivated in Nanbu Town, is the largest scale tea production in the prefecture. It possesses a history that says tea cultivation was already taking place as far back as the Muromachi period; the warm climate along the Fujikawa River and the mountain mist nurture high-quality tea leaves. The tea is carefully prepared, primarily using the Yabukita cultivar. It is characterized by low astringency and a mellow, gentle flavor. Because it is not widely known nationwide, the joy of discovering it is all the greater. It is a hidden gem of Yamanashi tea that offers a soft aroma rising from your teacup. Please take your time to brew it in a teapot and enjoy a mellow cup.

Akebono Daizu (Akebono Soybeans)

特産品

An heirloom variety, often referred to as 'phantom soybeans,' is nurtured in the mountains of Yamanashi. These are Akebono Daizu. Akebono Daizu is an heirloom variety that has been cultivated for over 100 years since the Meiji era, primarily in the Akebono district of Minobu Town, and is also grown in neighboring areas such as Nanbu Town. Growing in hilly and mountainous areas with high altitude and significant temperature fluctuations, these beans are approximately twice the size of standard soybeans. They also have a high sugar content, boasting a distinctive sweetness and richness. When processed into miso, tofu, or simmered beans (nimame), the rich, natural flavor of the soybean spreads throughout your mouth. If boiled in salt as edamame, you will be surprised by their sweetness. They are a treasure of the mountain village, harvestable only from limited lands. A nutritious treasure of the mountains that is also perfect for gifts.

Oshino Hakkai Soba

郷土料理

The snowmelt from Mount Fuji creates a highly aromatic bowl of soba. These noodles are crafted using the famous waters of Oshino Village. In Oshino Village, there is 'Oshino Hakkai,' where groundwater from Mount Fuji emerges after being filtered through layers of earth over many years. Selected as one of Japan's 100 Best Waters in 1985, the soba made with this pure water offers an exceptional aroma and smooth texture. Being able to enjoy it while gazing at the breathtaking scenery of the transparent spring ponds is a luxury unique to Oshino. As you slurp each bite, the flavor of the soba, enhanced by Fuji's famous water, wafts through your senses. It is a must-try specialty when touring Oshino Hakkai. It is sure to be an unforgettable bowl that allows you to feel the nature of Fuji with your entire being.

Oshino Hakkai Tofu

特産品

The underground waters of Mount Fuji create a mellow and rich tofu. This is the famous spring water tofu of Oshino Village. The water flowing from 'Oshino Hakkai' in Oshino Village is pure groundwater formed by snowmelt from Mount Fuji being filtered underground over several decades. Because this water contains very few impurities, it honestly brings out the flavor of the soybeans, creating a tofu where the bean taste stands out. With a smooth texture and a rich soybean umami that spreads across the palate, you can directly experience the blessings of this famous spring water when enjoyed chilled as is. As a specialty of the Oshino Hakkai tour, it is a product long loved by visiting tourists. Please take your time to savor the deliciousness of the ingredients itself through dishes like Hiyayakko (chilled tofu) or Yudofu (hot tofu).

Houtou

郷土料理

When it's cold, Houtou is the ultimate Yamanashi soul food to warm you to your core. It consists of flat noodles made from kneaded wheat flour, simmered in a miso-based broth along with pumpkin, taro, mushrooms, and seasonal vegetables. Because the mountainous area was not suitable for rice cultivation, it became a beloved staple food. It is said that the Sengoku warlord Takeda Shingen used it as army rations, and another legend suggests the name comes from Shingen using his 'treasured sword' to cut the noodles. From the Kofu Basin to the Fuji Five Lakes region, each area has its own unique ingredients and seasonings. A piping hot bowl infused with the sweetness of pumpkin is truly the essence of Yamanashi's food culture. It is a local flavor that satisfies both the body and the soul.

Blueberries of Lake Kawaguchi

特産品

Picking blueberries while gazing at Mount Fuji—that is the true essence of Lake Kawaguchi's blueberries. Located in a high-altitude plateau, Fujikawaguchiko Town possesses a cool climate that is perfect for blueberry cultivation. In summer, heavy clusters of blue-purple berries adorn the farms. Blueberry picking from July to August is a unique summer pleasure of this region, allowing you to taste sweet and tangy fruit against the majestic backdrop of Mount Fuji. A freshly picked berry is glossy and juicy, with a burst of sweet and tart flavor in your mouth. These summer blessings, nurtured by the Fuji highlands, are also delicious when processed into jams or sweets. An experience at a farm overlooking Mount Fuji and the lake will become an unforgettable memory of your summer journey.

Yoshida Udon

ご当地グルメ

When you pull the noodles from the bowl, you feel a satisfying weight. The more you chew, the more the flavor of the wheat spreads through your palate. It is a powerful, resilient bowl of noodles said to be among the firmest in Japan. Yoshida Udon is a local flavor beloved around Fujiyoshida. Because the cool lands at the northern foot of Mount Fuji are not suitable for rice cultivation, people grew wheat, fostering a culture centered on flour-based foods. During the Edo period, it was served to pilgrims of the Fuji-ko religious groups, and in the Showa era, men began taking over kitchen duties to support women busy with silk production. It is said that the vigorous kneading process created that signature hardness and chewiness. Add the spicy suridane, top with horse meat and cabbage—this is a bowl of flavor that reveals itself more with every bite, passed down at the foot of Mt. Fuji.

Mount Fuji Goods

特産品

In Yamanashi Prefecture, which offers views of Mount Fuji, there are countless souvenirs shaped like Japan's most famous peak. From confectionery to miscellaneous goods, items featuring the beautiful silhouette of Mount Fuji are found in abundance at tourist spots, stations, and airport shops throughout the prefecture. The variety of shapes and uses is vast, including yokan (sweet bean jelly), cookies, glassware, and towels. Since its inscription as a UNESCO World Heritage site in 2013 as 'Fujisan, sacred place and source of artistic inspiration,' its popularity has grown even further. Entrust your travel memories to the shape of Mount Fuji. Every time you look at them, that majestic scenery will come back to life. These are classic Yamanashi souvenirs that are perfect for yourself or as a gift.

Narusawa-na

特産品

There is a native variety specifically for pickling that has been passed down at the northern foot of Mount Fuji: Narusawa-na. Narusawa-na is a type of pickling green that has been cultivated since ancient times in Narusawa Village, located at the northern foot of Mt. Fuji. Growing in a cool climate, it has been an indispensable part of local dining tables as 'Narusawa-na Zuke' (pickled Narusawa-na). Its defining characteristics are its crunchy texture and a unique flavor that expands with every bite. If placed simply alongside a bowl of steaming hot rice, it is enough to make you finish the whole meal. Its taste, simple yet profound, has been nurtured alongside the lifestyle at the foot of Mt. Fuji. It is a local flavor that Narusawa Village continues to cherish and protect. Such rustic pickles are the kind of local specialty you can't help but want to take home if you encounter them during your travels.

Narusawa Cabbage

特産品

The high-altitude region at an elevation of approximately 1,000 meters nurtures fresh and sweet cabbage. This is Narusawa Cabbage. Narusawa Village, located at the northern foot of Mount Fuji, is a high-altitude area that remains cool even in summer. The cool climate and well-drained soil provided by volcanic activity produce sweet and juicy cabbage. The highland cabbage shipped from summer to autumn is highly regarded in the market for its superior quality. When eaten raw, an incredible freshness and natural sweetness spread throughout your mouth. Each head shines with deliciousness, whether in salads or stir-fries. It is a bounty of Narusawa, raised in the Fuji highlands. Its sweetness and juiciness are reputed to be unforgettable once tasted.

Chateraise

ご当地スイーツ

Chateraise is a sweets brand that has grown its fan base nationwide through the deliciousness of its factory-direct products. Headquartered in Kofu City, Yamanashi Prefecture, Chateraise established one of Japan's largest frozen confectionery factories in 1999 in Hakushu, Hokuto City—a region famous for its pristine water. By utilizing the clear waters of Hakushu and ingredients from contract farmers, they have created a variety of cakes and ice creams. Under their 'Farm Factory Concept,' they deliver the blessings of Yamanashi's nature to retail stores across the country. These sweets from Yamanashi, which balance affordable prices with reliable quality, are now beloved all over Japan. They are a source of pride for the local residents and are highly regarded as wonderful souvenirs.

Kikyo Shingen Mochi

銘菓

When you undo the wrapping designed to resemble a furoshiki cloth, you reveal gyuhi (soft mochi) coated in kinako. As the thick black syrup flows over it and you take a bite, a savory aroma and gentle sweetness spread throughout your mouth. Kikyo Shingen Mochi was created by Kikyouya, a long-established shop in Fuefuki City. It has been on sale since 1968. In Yamanashi, there was a custom of serving Abekawa-mochi—mochi topped with kinako and black syrup—during the Obon season. It is said that this confectionery began as an attempt to create a smaller version that could be enjoyed all year round, inspired by that tradition. The development was led primarily by the third generation of the family in an effort to compete with the then-booming Western confectionery trend. The name "Shingen" is derived from Takeda Shingen, the lord of Kai Province. It has long been cherished as a staple Yamanashi souvenir.

Sawadaya no Kurotama

銘菓

Taking a bite of a glossy piece of brown sugar yokan. From within the black coating that crumbles delicately, a vibrant green uguisu (warbler) bean paste is revealed, releasing an elegant sweetness. Kurotama is crafted by Sawadaya, a long-established shop in Kofu. Born in 1929 (Showa 4), this confection became a massive hit in Yamanashi, where there were few notable souvenir sweets at the time. The striking color contrast comes from wrapping uguisu paste—made solely from kneaded green peas—in brown sugar yokan. It is said that artisans coat the pieces with yokan at a pace of one every three seconds. A famous confection of Kai that has continued to be loved for over ninety years. This is a masterpiece where the artisan's craftsmanship lives on through the contrast of green and black.

Sakamanjū (Sake Manju)

銘菓

When you split a freshly steamed bun in two, a sweet aroma gently rises. As you bite into the soft, puffed dough, the smooth sweetness of the red bean paste spreads along with a subtle hint of fermentation. Sakamanjū is a simple steamed bun that has been loved for a long time in Yamanashi. Sake lees—made by fermenting cooked rice with koji rice—are kneaded into the wheat flour dough, allowing the power of the koji to make the crust rise fluffily. It is said that it earned this name because a faint aroma of sake rises when it is steamed. In areas like Uenaturally where flour-based food culture is deeply rooted, recipes have been passed down through generations of households. A fluffy crust and a gentle sweetness. This soothing steamed bun is the perfect accompaniment to a cup of tea.

Minobu Manju

銘菓

The brand is marked with the three characters 'Minobu' on a hot iron seal. This simple manju has been loved for approximately 400 years in front of the gates of Minobusan Kuonji. It is said to have been devised in the early Edo period at the request of Kuonji Temple, specifically for the monks and pilgrims of Mount Minobu who abstain from meat, fish, and alcohol. The dough, kneaded with flour, brown sugar, and soy sauce, softly encloses smooth smooth red bean paste (koshi-an) and is steamed one by one—a taste of the temple town that cannot be mass-produced due to its handmade nature. The freshly steamed skin is chewy and soft, with the gentle sweetness and subtle aroma of brown sugar layering over the bean paste. Taking a bite of this warm manju held in your palm along with some tea—it is a comforting treat you'll want to enjoy on your way back from visiting the temple.

Sweets Affiliated with the Takeda Clan

銘菓

Takeda Shingen, known as the 'Tiger of Kai,' made a great name for himself during the Warring States period. The traditional Japanese sweets associated with this legacy continue to convey his presence to this day. In the city of Kofu, where Shingen established his base, many long-established shops remain, offering sweets featuring motifs such as samurai helmets and the Takeda diamond crest, as well as famous confections named after Shingen himself. Their charm lies in designs that evoke the romance of the Sengoku era and a simple sweetness preserved by skilled artisans. They are perfect as a souvenir for history lovers or as a personal memento of your travels. With every bite, you can reflect on the stories of the great commander who once rode through the land of Kai. As you stroll through Kofu, please try to find your favorite item. The time spent searching for that special treat will surely become one of the joys of exploring Kofu.

Mari Marimo's Yokan

銘菓

At the foot of Mount Fuji, on the shores of Lake Kawaguchi, there exists an elegantly sweet Japanese confection. It is a yokan shaped like Mount Fuji. Produced by a confectionery shop in the town of Fujikawaguchiko, this yokan features eye-catching packaging and designs inspired by the famous peak. With its smooth texture and clean, elegant sweetness, it has long been a favorite souvenir for travelers visiting the Fuji Five Lakes. This is a local specialty that evokes the scenery of the lakeside. Each bite brings back the majestic presence of Mount Fuji and the tranquility of Lake Kawaguchi. It is a special treasure from Lake Kawaguchi that allows you to take your travel memories home with you. Perfect as an accompaniment to tea, it gently carries the nostalgic atmosphere of a journey to Mount Fuji.

Mizu Shingen Mochi

ご当地スイーツ

Like a large droplet of water. When you bring this transparent, round morsel to your mouth, it gently dissolves on your tongue, leaving behind only the subtle aroma of kinako (roasted soybean powder) and kuromitsu (black sugar syrup). Kinseiken, an established shop in Hokuto City, is the maker of Mizu Shingen Mochi. The ingredients are limited to the underground spring water from Mount Kaikomagatake, agar, and sugar. It is said that this confection was created by artisans in 2012 out of the desire to 'taste the beautiful local water in its simplest form.' Because the water leaks out and the structure collapses at room temperature, the shelf life is only about 30 minutes. It is truly a phantom delicacy, available only on summer weekends. A texture that allows you to taste the famous spring water of Hakushu as it is. A chilled, seasonal masterpiece that can only be experienced in that very moment.

Koshu Wine

ワイン

The birthplace of Japanese wine is Katsunuma in Koshu City, Yamanashi Prefecture. In 1877 (Meiji 10), the Great Japan Yamanashi Wine Company was established in what is now Katsunuma, Koshu City, and two young men traveled to France to learn winemaking techniques. The technology they brought back became the foundation of Japanese winemaking. Today, more than 30 wineries are gathered in the area surrounding Katsunuma, making it known as one of Japan's leading wine-producing regions in terms of both the number of wineries and production volume. The delicate and elegant white wine produced from the indigenous Japanese grape 'Koshu' is highly acclaimed in international competitions. It is the pride of Yamanashi, a wine you want to savor while tasting its deep history.

Koshu Wine

ワイン

When poured into a glass, it sparkles with a pale golden hue. A single sip reveals a crisp acidity and gentle fruit aroma that harmonizes beautifully with Japanese cuisine. The star of Koshu wine is the 'Koshu' grape, a variety native to Japan. It is believed to have been introduced to Japan approximately 1,000 years ago via the Silk Road. In 1877 (Meiji 10), the first private wine company, 'Dai Nippon Yamanashi Wine Company,' was established in the Katsunuma region. That same year, two young men, Masaaki Takano and Tatsunori Tsuchiya, traveled to France to study authentic winemaking techniques before returning to Japan, marking the true beginning of Japanese wine production. Blessed with significant temperature fluctuations between day and night and long hours of sunlight, Katsunuma is one of the birthplaces of Japanese wine. This is a cup of Yamanashi's pride, steeped in history.

Sasaiichi

日本酒

As you bring the cup to your lips, you experience a clear, crisp mouthfeel reminiscent of the melting snow from Mount Fuji. A soft umami expands, followed by a clean finish that glides smoothly down the throat. Sasaiichi is brewed by Sasaiichi Sake Brewery in Otsuki City. It is a brewery with a long history dating back to 1661 (the first year of the Kanbun era). The name 'Sasaiichi' combines 'Sasa' (meaning sake) and 'Ichi' (from Ichiban, meaning number one, referring to Mount Fuji, Japan's greatest mountain), expressing the wish to brew the finest sake. The water used for brewing is subsoil water that has filtered through lava layers over many years, originating from the snow falling on Mount Fuji. A cup brewed by a brewery that crafts the sacred sake of Fuji, using famous spring water. It is a renowned sake of Yamanashi, imbued with the blessings of pure water.

Fuefuki Wine

ワイン

When poured into a glass, it reveals a pale, clear hue. With a single sip, the crisp acidity and gentle fruit aroma harmonize beautifully with Japanese cuisine. The wineries brewing Fuefuki wine are located in Misaka Town, Fuefuki City. Committed to using 100% locally grown grapes, they continue to produce wines centered around the indigenous Japanese variety, 'Koshu.' In spring, peach blossoms spread a pink carpet across the landscape, and eventually, the vineyards become lush with green leaves—in this village of fruit trees, the traditional experience of grape stomping is also highly popular. A single glass born from grapes nurtured by the sunlight and earth of Fuefuki. This is a Yamanashi wine that allows you to taste the blessings of the land exactly as they are.

Taikan

日本酒

When poured into a cup, it is a clear, pure sake. With a single sip, a soft mouthfeel and gentle umami spread comfortably across the palate. Taikan is brewed by Taikan Sake Brewery in Minami-Alps City. Its history dates back to its founding in Kofu in 1877 (Meiji 10). Eventually, the main brand was renamed "Taikan," and in 2007, the brewery moved to the foot of the Southern Alps in search of even better water. It is said that the name "Taikan" (meaning Great Crown) was chosen with the wish for a sake suitable for celebratory occasions, inspired by the crown worn by successful military officers to celebrate their advancement. A cup brewed with the pure waters of the Southern Alps. This is a local Yamanashi sake that also takes on the challenge of creating new sensations in sake making using wine yeast.

Nirasaki Wine

ワイン

Yamanashi is one of Japan's leading wine prefectures. Within it, Hosaka in Nirasaki is a famous production area that grows high-quality wine grapes. The hilly terrain spreading at the foot of Mount Kayagatake is blessed with plenty of sunlight and good drainage, allowing the grapes to grow freely. From large wineries that utilize gravity-fed systems to transport fruit, to small family-run breweries, diverse producers gather in this land to create their unique bottles. From the Koshu variety, which represents Yamanashi, comes a crisp and clear dry white wine. From BaileyA, a light red wine reminiscent of strawberries and cherries is produced. With flavors that pair beautifully with local dining, please come and taste a glass truly unique to this grape-growing region.

Yatsugatake Beer

ビール

When poured into a glass, a fine, delicate foam forms. With just one sip, a crisp flavor reminiscent of the clear air of the Kiyosato Highlands moistens your throat. Yatsugatake Beer 'Touchdown' is brewed at Yatsugatake Brewery in Moegi-no-Mura, Kiyosato. Its journey began in 1997. It is said that Kazumi Yamada, who was involved in brewing products like Kirin's 'Ichiban Shibori' at Kirin Brewery, poured his passion into beer making in this region. The name 'Touchdown' is a tribute to Dr. Paul Rusch, the father of Kiyosato's development, who was also the person responsible for introducing American football to Japan. This is a beer that has even won top honors at international beer competitions. It is a craft beer nurtured at the foot of the Yatsugatake Mountains alongside a spirit of challenge.

Shichiken

日本酒

The sake that fills the cup is clear and soft. With a single sip, a crisp mouthfeel and gentle umami spread comfortably through the palate. Shichiken is brewed by Yamanashi Meijo in Hakushu, Hokuto City. Its origins date back to 1750 (Kan'en 3), when the Kitahara family, who were engaged in brewing in Takato, Shinshu, fell in love with the soft water of Hakushu and established their brewery at Daigahara on the Koshu Kaido. The name "Shichiken" was derived from a decorative transom featuring the "Seven Sages of the Bamboo Grove," which was gifted by the Lord of Takato Castle in 1835 (Tenpo 6). The brewing water is the underground water from Mount Kaikomagatake—a soft water so smooth it feels almost velvety. A single cup that embodies the famous waters of Hakushu. It is a renowned sake of Yamanashi, also known as a pioneer of sparkling sake.

Sawadaya Kurotama

その他

📍 塩山駅、富士山駅、石和温泉駅 ほか6件

Sawadaya, an established shop in Kofu, boasts a perfectly round, black confectionery known as Kurotama. Kurotama was born in 1929. It is a Japanese sweet consisting of uguisu-an (sweetened green pea paste) made solely from high-quality green peas, plumply encased in yokan (sweet bean jelly) made with natural brown sugar from Tarama Island, Okinawa. The process called "tempura," where the bean paste balls are dipped into the yokan to create a thin coating, is still performed entirely by hand today. Contrary to its glossy black appearance, the inside holds the gentle sweetness of green peas. It has been a massive hit since its release and continues to be loved across generations as a taste of Kofu. Please try it as a classic Yamanashi souvenir.

Sawayadaya Chara-tama

その他

📍 甲府駅

A cute younger sibling has arrived to join Kofu's famous confection, Kuro-tama. This is Sawayadaya's 'Chara-tama'. Chara-tama was born in 2014 as a sister product to Kuro-tama. It features a sweet potato paste made with about half the weight of 'Akeno Kintoki' sweet potatoes from Akino Town, Yamanashi Prefecture, wrapped in a caramel-flavored yokan. A delicate hint of vanilla gently brings everything together. The fluffy sweetness of the sweet potato blends perfectly with the richness of the caramel, making it an excellent match for coffee. It offers a new flavor profile from Sawayadaya, distinct from Kuro-tama. Please try comparing them as a new staple of Yamanashi souvenirs. We invite you to enjoy it as a perfect companion for your coffee break.

Shogetsudo Mt. Fuji Yaki

その他

📍 甲府駅

Created by Shogetsudo in Kajikawa to commemorate the registration of Mt. Fuji as a World Heritage site, this rice cracker is aptly named 'Mt. Fuji Yaki.' We knead brown sugar and roasted soybean flour (kinako) into wheat flour and bake it into the shape of Mt. Fuji for a fragrant finish. It is counted as one of the three famous confections of Kajikawa, alongside Chestnut Senbei and Yamaya-yaki. The richness of the brown sugar and the aroma of the kinako layer together, spreading a simple sweetness with every bite. It offers a gentle, never-tiring flavor that is perfect for tea time. This auspicious souvenir is quintessential Yamanashi, at the foot of Mt. Fuji. Please enjoy this taste of our hometown, baked with the reliable skill of a shop established in 1899.

Shogetsudo Yamaya-yaki

和菓子

📍 石和温泉駅、甲府駅、韮崎駅

While it resembles Nambu Senbei in appearance, one bite reveals a Western-style character. This is a unique baked confection that Shogetsudo of Kajikawa continues to preserve. The dough, which encloses a whole peanut, has the fragrant quality of a Japanese-style cookie. With a light aroma of butter and a subtle sweetness, the roasted flavor of the peanut and the simple taste of the dough are beautifully highlighted. It is one of the three famous confections of Kajikawa, alongside Chestnut Senbei and Mt. Fuji Yaki, offering deep flavor with every chew. This nostalgic baked treat is crafted by an established shop founded in 1899. Please enjoy this gentle flavor that pairs well with both tea and coffee.

Blue Mt. Fuji Chocolate Crunch

洋菓子

📍 甲府駅、韮崎駅

A blue, clear, Mt. Fuji-shaped crunch that makes you exclaim "It's Mt. Fuji!" the moment you see it. This highly impactful treat has gone viral on social media. Using plant-derived coloring to dye the chocolate as blue as the sky, we mixed in puffs made from domestic rice flour and topped it with white chocolate to create a dusting of snow. We have beautifully expressed the image of Mt. Fuji towering against a clear blue sky through this confection. Beyond its visual fun, it offers a delightful taste with a light, crispy texture. The savory aroma of the crunch is truly addictive. With an adorable appearance that makes you want to take photos and a deliciousness that makes you reach for just one more, it is the perfect souvenir to bring home memories of Yamanashi and Mt. Fuji.

Shogetsudo Chestnut Senbei

和菓子

📍 石和温泉駅、甲府駅、韮崎駅

A signature product of Shogetsudo that has been loved in Kajikawa since its establishment in 1927. It is a fragrant, sweet rice cracker shaped like a chestnut. We knead the dough using only four ingredients: white bean paste, sugar, egg, and chestnut, then bake each piece individually in a chestnut-shaped iron mold. By using an additive-free production method with no unnecessary ingredients, we have tightly locked in the flavor of the chestnut. As you bite into the firm dough, the savory aroma and gentle sweetness of the chestnut spread through your mouth. It is a simple yet timeless flavor. This taste is preserved by a long-established shop that has existed since 1999 in Kajikawa, a town once known for Fujikawa river transport. Please enjoy this nostalgic cracker slowly with a cup of tea.

Sawadaya Sweet Potato

その他

📍 甲府駅

A sweet potato confection baked by Sawadaya—famous for their 'Kurotama'—utilizing their expertise in bean paste making. As a long-established Japanese confectionery shop founded in Kofu in 1911, their years of experience with bean paste have made them masters at bringing out the natural sweetness of sweet potatoes. The smooth dough has a moist mouthfeel. With the careful sweetness unique to a traditional wagashi maker, the deliciousness of the potato itself gently spreads. A subtle hint of buttery richness ensures you won't tire of it until the very last bite. While it is a Western-style confection, it possesses a certain rustic simplicity that provides comfort. Please enjoy this masterpiece that showcases the reliable skill of a long-established shop, pairing perfectly with both tea and coffee.

Sawadaya Castella

その他

📍 甲府駅

A moist castella cake produced by Sawadaya, a long-established shop in Kofu known for its 'Kurotama' (black dumplings). Founded in 1911, Sawadaya has dedicated itself to Japanese confectionery for many years. The sponge, baked with their reliable expertise, is moist and soft, with a rich aroma of eggs. The careful sweetness unique to a traditional wagashi shop is elegant and not overly heavy, allowing you to enjoy it until the very last bite. Its fine, melting texture is also a highlight, making it a treat that can be enjoyed by everyone from children to the elderly. It pairs perfectly with both black tea and matcha. Ideal as a small gift or a special treat for yourself. Please experience the honest deliciousness that this Kofu institution continues to preserve.

Sawadaya Chara-tama

その他

📍 甲府駅

A tortoiseshell-colored 'Chara-tama' that shares the same round shape as Kuro-tama. The texture changes with temperature: it is crisp when refrigerated and melts smoothly at room temperature. We also recommend pairing it with coffee at a Sawadaya cafe.

Sawadaya Kurotama

その他

📍 塩山駅、富士山駅、石和温泉駅 ほか6件

A signature confection of Kofu that became such a massive hit it even served as a source of funding for building construction. Despite its black appearance, the refreshing flavor of uguisu (warbler) bean paste spreads in the mouth, creating a lingering duet with the brown sugar yokan.

Sawadaya Shibukawa Maron

和菓子

📍 甲府駅

An autumn chestnut confection by Sawadaya, a long-established shop in Kofu founded in 1911. A product that lets you savor the full deliciousness of chestnuts. Using whole chestnuts with their skins intact, we have carefully brought out the natural subtle bitterness and elegant sweetness of the fruit. This is a luxurious sweet featuring chestnut as the protagonist, something only Sawadaya—with its long history of working with bean paste—could create. Alongside our signature Kurodama, it is loved as a staple autumn souvenir. The faint aroma of the skin further enhances the authentic chestnut character. An easy, comforting sweetness that makes you crave it whenever chestnut season arrives. Please brew some tea and slowly savor the bountiful autumn.

Sawadaya Takumi no Monaka

和菓子

📍 甲府駅

A Sawadaya monaka that pours all the bean-paste making skills cultivated through Kurotama. This monaka utilizes the bean-paste expertise that this long-established shop, founded in 1911, has refined over many years. Inside the crispy, fragrant monaka shell, carefully prepared bean paste is packed densely. With one bite, the texture of the fragrant shell and the elegant, deep sweetness of the bean paste spread throughout your mouth. It is a magnificent item that reflects the pride of Kofu's Japanese confectionery artisans. It is an honest flavor that directly conveys the quality of the ingredients. An orthodox monaka that relies on its bean paste without the need for unnecessary decorations. Please brew some tea and slowly enjoy the reliable taste of this long-established shop.

KitKat Mini Onsen Manju

洋菓子

📍 熱海温泉街

A local KitKat that can only be found in hot spring areas. It is the perfect travel companion to enjoy amidst the rising steam. This is a series released by Nestlé exclusively in hot spring resorts nationwide, featuring cream with red bean powder coated in a brownish chocolate reminiscent of manju (steamed buns). With one bite, a gentle sweetness reminiscent of onsen manju spreads through your mouth. The pack contains 14 individually wrapped pieces, making it convenient for sharing as a souvenir. It is a playful treat that allows you to take the hot spring atmosphere home with you. Perfect as a memory of your hot spring trip or as a small token of appreciation for those who have helped you. Please enjoy this unique taste of hot spring towns through the familiar KitKat.

Sawadaya Dorayaki

その他

📍 甲府駅

An authentic dorayaki from Sawadaya, born from the meeting of pristine spring water and Tokachi red beans. Carefully cooked whole bean paste (tsubuan) is wrapped in a fluffy pancake. The ingredients for the paste include natural water from Hakushu and red beans from Tokachi. The slow-cooked whole bean paste is rich in red bean flavor with an elegant sweetness. The pancake dough is kneaded with sake and honey, then baked to be moist and fluffy. This is a straightforward creation by Sawadaya, a long-established shop known for its Kurotama. When you take a bite, the subtle aroma of honey gently spreads. A classic Kofu Japanese sweet that is simple yet clearly conveys the quality of its ingredients. How about enjoying it as a companion when you want to brew some tea and take a relaxing break?

Kikyo Shingen Candy

その他

📍 秋葉原駅、JR八王子駅、清里駅 ほか7件

A long-selling product from Kikyo-ya that captures the exact flavor of Kikyo Shingen Mochi in a candy form. The aroma of kinako and brown sugar syrup evokes a sense of nostalgia. Although called candy, once placed in your mouth, it has a simple texture similar to a kinako stick that melts softly. The savory aroma of kinako and the gentle sweetness of brown sugar syrup spread slowly through your palate. With 10 pieces per bag, they are easy to distribute, and their charm lies in the convenience of having a bite-sized version of Shingen Mochi. At an affordable price, it is also delightful because you can easily enjoy a taste of Yamanashi. A nostalgic flavor reminiscent of childhood. Perfect as a snack with tea or a small gift. This is a classic item that allows you to casually enjoy the taste of Yamanashi's famous confectionery.

Sawadaya Budou Sanka

洋菓子

📍 甲府駅

A creative confection by a long-established shop in Kofu, the kingdom of grapes, expressing the essence of grapes through Western-style sweets. This item lightheartedly moves between the boundaries of Japanese and Western styles. Sawadaya, known for their 'Kurotama,' has baked this using the flavors of local Yamanashi grapes. Despite being a Japanese confectionery shop founded in 1911, it shines with the free-spirited ideas characteristic of Sawadaya—incorporating Western confectionery techniques. The rich aroma of grapes spreads softly with every bite, while retaining the gentle sweetness unique to a Japanese confectionery maker. A sweet that makes you feel the blessings of the land, typical of a grape-producing region. Please try and experience its exquisite deliciousness that cannot be strictly defined as either Japanese or Western.

Kappa Ebisen Garlic Soy Sauce Flavor

和菓子

A regional version of the familiar Kappa Ebisen, given a punch with garlic soy sauce. This bag is exclusive to the Kanto-Koshinetsu area. This is a product developed by Calbee for this specific region, using dark soy sauce brewed in Chiba Prefecture and garlic powder from Aomori Prefecture. While maintaining the characteristic savory aroma of shrimp, it adds an appetizing scent of garlic soy sauce. Once you take a bite, you won't be able to stop—the famous 'unstopabble' sensation has been even more powered up. The lingering flavor makes it impossible to put down. Perfect as a snack or as an accompaniment to alcohol. Please enjoy this slightly special version of your usual favorite snack, available only in this region.

Golf-man

その他

A manju (steamed bun) with a look so much like a golf ball that it instantly brings a smile to your face. This item has been beloved as a souvenir from golf courses in Yamanashi. Due to the many golf courses in the Koshin region, 'Golf-man' was created as a unique sweet characteristic of Yamanashi. It features a simple and warm flavor, with lightly sweetened bean paste gently wrapped in a thin skin. Its round, white appearance is adorable and serves as a great conversation starter. The bite-sized portion also makes it easy to eat. It is perfect not only as a souvenir after a round of golf but also as a gift for golf enthusiasts. Please try this playful Yamanashi souvenir.

Yamanashi Kyoho Langue de Chat

洋菓子

📍 小淵沢駅、甲府駅、韮崎駅 ほか1件

A langue de chat that captures the flavor of Kyoho grapes, a pride of Yamanashi, Japan's top grape producer. Thin, crispy cookies gently sandwich chocolate rich with the flavor of Kyoho grapes. With one bite, a light texture and the fruity, sweet aroma of Kyoho spread through your palate. This item expresses the essence of Yamanashi, the kingdom of grapes, in the form of an elegant Western confection. The savoriness of the cookie and the mellowness of the chocolate harmonize beautifully. Since they are individually wrapped, they are perfect as souvenirs to distribute at work or school. Stylish and easy to eat, they are enjoyed by all generations. A popular souvenir that allows you to easily enjoy the charm of Yamanashi grapes.

Sawadaya Kai no Kuni no Moribito

和菓子

📍 甲府駅

A souvenir from Kofu filled with historical romance, featuring the family crests of the twenty-four generals of the Takeda clan on its packaging. This Western-style manju (sweet bun) is crafted by Sawadaya, a maker famous for their 'Kurotama' (black sesame balls). It features a soft, buttery dough gently filled with sweet bean paste. Available in two flavors: milk and black sesame brown sugar. It is a quintessential Sawadaya creation where Western-style pastry meets traditional Japanese filling. The box is adorned with the crests of the legendary generals who supported Takeda Shingen during the Warring States period. Both flavors are equally delicious and hard to choose between. Enjoy this delightful treat while reflecting on the history of the Kai Province. Please take home a piece of the charm unique to Yamanashi, the home of the Takeda clan.

Mt. Fuji Hi-Chew: Yamanashi Peach Flavor & Shizuoka Mandarin Orange Flavor

その他

📍 山中湖

A local Hi-Chew collaboration between Yamanashi and Shizuoka, located at the foot of Mt. Fuji. You can enjoy two famous local fruits in one box. This product is exclusive to the Shizuoka and Yamanashi areas by Morinaga, containing 11 pieces each of Yamanashi Peach and Shizuable Mandarin Orange flavors. With Yamanashi being a famous producer of peaches and Shizuoka a famous producer of mandarin oranges, the sweetness of each fruit is packed into the chewy Hi-Chew texture. The packaging featuring Mt. Fuji also enhances the feeling of travel. Deciding which flavor to eat first is part of the fun. Taking the best of both prefectures for an enjoyable comparison. Easy to eat and distribute, it is the perfect souvenir for memories of traveling around the Mt. Fuji area.

Shinatamaya Ameyato (Kohaku Goma - Black Sesame)

その他

Shinatamaya is a long-established shop in Minobu that has existed since before the arrival of Commodore Perry. This is a hidden confectionery that can only be purchased at their storefront. Ameyato (Kohakuto) is a candy confection introduced from the Nanban (Southern Barbarian) trade in the 16th century. It is a historic Nanban sweet made by boiling down sugar and starch syrup. At Shinatamaya, black sesame paste is combined with this Ameyato and shaped into sticks. The savory aroma of black sesame melts elegantly with the clean sweetness of the candy. It is a nutritious stick that you want to savor as it slowly dissolves in your mouth. There is no mail order, and it cannot be found elsewhere—a special treasure from the approach to Minobusan Temple. Please stop by on your way back from visiting the temple and try this traditional candy that can only be tasted in this land.

Arabeito (Sugar Candy) with Peanuts - Shintamaya

その他

Arabeito, a confectionery introduced via the Nanban trade, which Shintamaya—located in front of the Minobu-san mountain gate—has continued to produce since before Commodore Perry's arrival. This stick-shaped candy, consisting of peanut paste coated in sugar candy, is sold exclusively at the storefront and is a rare item that cannot be obtained through mail order.

Arisame-ya Arihepito Black Soybean

その他

Arihepito made by the long-established Arisame-ya of Minobu, featuring black soybean paste encased in candy and finished in a stick shape. Preserving the traditional Nanban confectionery method brought from Portugal, this is a souvenir available only locally, perfect for commemorating a visit to Mount Minobu.

Koshu Beef Potato Sticks

その他

Koshu beef is the pride of Yamanashi. These 'Koshu Beef Potato Sticks' are a Yamanashi-exclusive snack that captures that rich umami in a snackable form. This steak-style potato snack is infused with the flavor of Koshu beef, renowned for its fine marbling. The stick shape makes it easy to eat, and the boxed packaging makes it perfect for souvenirs. Despite being a snack, it possesses a certain authentic gourmet feel. After a light, crispy texture, the savory umami and richness of the roasted beef gently follow. Once you pick up one stick, you won't be able to stop. It is a slightly luxurious snack that pairs perfectly not only with tea but also as an accompaniment to beer or wine.

Yamanashi Shine Muscat Langue de Chat

洋菓子

📍 石和温泉駅、小淵沢駅、甲府駅 ほか1件

Shine Muscat, the premium grape that Yamanashi, the kingdom of fruit, is proud of. This Langue de Chat is enveloped in its elegant aroma. We have sandwiched mascarpone cheese and Shine Muscat-flavored white chocolate between crispy wafers made with puree from Yamanashi-grown Shine Muscat grapes. It is a luxurious treat that combines the brilliance of grapes with the mellowness of cheese. The outer layer breaks lightly with a crisp texture, while the inner cream is moist. With every bite, the aroma of butter and the sweet, refreshing scent characteristic of those edible-skin Shine Muscat grapes waft through your nose. Individually wrapped in bite-sized pieces, it makes for a delightful and easy-to-distribute souvenir.

Yamanashi Peach & Yogurt Langue de Chat

洋菓子

📍 小淵沢駅、甲府駅、韮崎駅

The sweet aroma of peaches reminiscent of summer in Yamanashi. This 'Peach & Yogurt Langue de Chat' uses white peaches grown in Yamanashi Prefecture. Yamanashi is one of Japan's leading peach-producing regions. We have luxuriously used local white peaches to sandwich a peach and yogurt-flavored cream between crispy langue de chat cookies. By layering the refreshing acidity of yogurt with sweet peach, you can enjoy a clean finish. With just one bite, the light dough crumbles delicately, spreading the melting sweetness of white peach and a milky acidity. The cute pink individual packaging is enough to brighten your mood just by looking at it. With a long shelf life, these are perfect for sharing with colleagues or friends.

Fujisan Hororin Chocolat

洋菓子

📍 石和温泉駅、甲府駅、韮崎駅 ほか2件

When you open the box shaped like Mount Fuji, a variety of colorful baked sweets peek out. This is Fujisan Hororin Chocolat. Inside an octagonal, Mount Fuji-shaped box, this assortment features three flavors: strawberry, chocolate, and matcha. As the name suggests, they crumble delicately in your mouth with a light texture that melts away smoothly. The long shelf life also makes it a wonderful choice for souvenirs. With its adorable appearance, the joy of selection, and a delightful melt-in-the-mouth sensation, it is perfect for sharing with family and friends since you can enjoy all three flavors bit by bit. It is an enchanting baked sweet truly worthy of a Mount Fuji souvenir.

Kikyo Shingen Biscuit

その他

📍 JR八王子駅、河口湖駅、清里駅 ほか4件

Yamanashi's famous confection, Kikyo Shingen Mochi. The "Kikyo Shingen Biscuit" captures the flavor of its characteristic dark syrup (kuromitsu) and roasted soybean flour (kinako) within a crispy Western-style pastry. Produced by Kikorya, the well-known maker of Shingen Mochi, this single biscuit features dough kneaded with dark syrup, using domestic wheat and fermented butter to create a deep flavor and a light, crumbly texture. It is sandwiched with fragrant kinako chocolate. With one bite, the richness of the dark syrup wafts from the crunchy pastry. The smooth kinako chocolate melts away, beautifully blending Japanese flavors into a Western confection. The adorable packaging, adorned with scattered bellflower (kikyo) motifs, makes it a delightful souvenir to share.

Kikyo Shingen Stick

その他

📍 成田国際空港、茅野駅、JR八王子駅 ほか12件

There is a stick-shaped snack that allows you to enjoy the deliciousness of Shingen Mochi without getting your hands dirty: Kikyo Shingen Stick. Kikyo Shingen Stick is a stick-shaped donut produced by Kikorya. The dough, kneaded with kinako, is fried and thoroughly soaked in dark syrup. It is an item that lets you casually enjoy the familiar flavors of kinako and dark syrup from Shingen Mochi in a convenient stick form. The soft, moist texture is pleasant, and because they are individually wrapped, you can take a bite without getting your hands messy. Since they come in generous quantities at an affordable price, they are perfect as souvenirs to share. Pairing them with coffee or tea will make your snack time even more enriching.

Country Ma'am Kikyo Shingen Mochi

その他

📍 塩山駅、河口湖駅、清里駅 ほか8件

The famous Shingen Mochi and the classic cookie have joined forces. This is the Yamanashi-exclusive Country Ma'am Kikyo Shingen Mochi. This is a Yamanashi-limited edition of Country Ma'am, created through a collaboration between Fujiya and Kikorya. By kneading the flavors of kinako and dark syrup into the dough and adding white chocolate chips, they have skillfully recreated the taste of Shingen Mochi within a cookie. While maintaining the classic Country Ma'am texture—crispy on the outside and moist on the inside—the nostalgic flavor of Shingen Mochi spreads through your mouth. It is an enjoyable collaborative souvenir that lets you experience Yamanashi through a familiar snack. The easy-to-distribute individual packaging is also one of its charms, making it a much-appreciated item for group gifts.

Kikuyaya Kikyo Shingen Mochi Monaka

和菓子

📍 JR八王子駅

There is a surprising Japanese confection that allows you to eat the entire Shingen Mochi in the form of a monaka. This is the Kikyo Shingen Mochi Monaka. It is a creation born from the idea of replacing the plastic container of Shingen Mochi with a monaka shell. Inside the crispy, fragrant monaka shell, you will find bean paste with black syrup and stretchy mochi. Being able to eat it like the original container is revolutionary, and the signature flavors of black syrup and kinako (roasted soybean flour) characteristic of Shingen Mochi remain intact. The aroma, softness, and sweetness all rush in at once. It is a playful Yamanashi specialty that allows you to enjoy every last bit without leaving anything behind. It is a playful Yamanashi specialty that can be enjoyed until the very last piece.

Kikuyaya Kikyo Shingenmochi Raw Roll

スイーツ

📍 JR八王子駅、甲府駅

Shingenmochi has transformed into a fluffy roll cake. This is Kikyoya's Kikyo Shingenmochi Raw Roll. It is a Japanese-Western fusion roll cake featuring dough coated in kinako (roasted soybean flour), wrapped around black honey syrup, fresh cream, and two pieces of mochi. Delivered frozen, it allows you to enjoy the deliciousness of being freshly made. This highly skilled creation has even won the Yoshimoto Chouflan Gold Award. The fluffy dough and smooth fresh cream harmonize beautifully with the Japanese flavors of kinako and black honey, along with the chewy texture of the mochi. It is a dish that offers a new form of Shingenmochi, providing immense satisfaction in every single slice.

Kikuyaya Kikyo Shingen Nama Pudding

スイーツ

📍 秋葉原駅、JR八王子駅

The world of Shingen Mochi has been transformed into a melting pudding. This is Kikyoya's Kikyo Shingen Nama Pudding. It is a Japanese-style sweet featuring a smooth pudding made by combining fresh cream and kinako (roasted soybean flour), served with a drizzle of dark brown sugar syrup (kuromitsu). This masterpiece won the Grand Prix in the Food Category at the Omiyage Grand Prix 2015. The presentation is also delightful, as it arrives wrapped in the familiar furoshiki cloth used for Shingen Mochi. When scooped with a spoon, it has a gentle melt-in-your-mouth texture that dissolves smoothly. The flavors of kinako and kuromitsu spread softly through your palate. When chilled, the smoothness becomes even more pronounced, offering a new sensation of Shingen Mochi. Chilling it further enhances its silky texture.

Kikyoya Shingen Momo (Peach)

その他

📍 静岡空港、石和温泉駅、小淵沢駅 ほか4件

It looks exactly like a real peach, but it is actually a confection. This is Kikyoya's Shingen Momo. Shingen Momo is a baked sweet finished to look just like a real peach in both color and shape. It consists of white bean paste with hidden peach jelly, wrapped in moist wheat dough. The attention to detail is so thorough that even the shipping box mimics a cardboard box used for transporting actual peaches, earning it the Honorary President's Award at the National Confectionery Expo. Its adorable appearance will bring a smile to your face, and one bite releases a soft peach aroma. It is a treat that is as fun to look at as it is delicious to eat. This playful souvenir serves as a reminder that Yamanashi is a famous producer of peaches. It is an enjoyable souvenir that reminds you of Yamanashi's peach heritage.

Kikuyaya Kikyo Shingen Mochi Manju

和菓子

📍 塩山駅、石和温泉駅、小淵沢駅 ほか3件

We have encapsulated the essence of Shingen Mochi into a single manju (steamed bun). This is Kikyoya's Kikyo Shingen Mochi Manju. It is a manju featuring dough kneaded with dark brown sugar syrup, enveloping a filling of bean paste containing kinako mochi. The fun part is seeing the mochi inside stretch out when you break it open. If lightly toasted in a toaster, you can enjoy a crispy, fragrant texture similar to freshly fried food. Whether eaten as is or warmed up, this Shingen Mochi manju offers two ways to enjoy it, making it perfect for a family snack. It is a dish that allows you to enjoy the familiar flavor of Shingen Mochi in a brand-new form. It is a product that lets you experience the well-known Shingen Mochi in a new way.

Kikuyaya Kikyo Shingen Mochi Flavored Caramel

その他

📍 小淵沢駅、甲府駅、大月駅 ほか1件

There is a convenient sweet that tightly encapsulates the flavor of Shingen Mochi into a single piece: Kikyo Shingen Mochi Flavored Caramel. This 18-piece pack features smooth caramel infused with the familiar flavors of kinako and kuromitsu. Since they can be tucked into small pockets for easy carrying, you can enjoy the taste of Shingen Mochi one piece at a time during short breaks while on the go. As soon as you take one in your mouth, the nostalgic flavors of kinako and kuromitsu spread softly. If you let it melt slowly, the sweet aftertaste lingers for some time. With its convenient individual packaging, it is also very useful as a distributed souvenir, making it a casual and delightful souvenir from Yamanashi.

Kikuyaya Shingen Gunbai (Black Honey & Kinako)

洋菓子

📍 石和温泉駅、小淵沢駅、甲府駅 ほか1件

A playful creation from Kikuyaya, shaped like the 'gunbai' (war fan) that symbolizes Takeda Shingen. It features a crispy sablé embossed with the Takeda菱 (diamond) crest, gently sandwiching a rich black honey-flavored marshmallow. Kikuyaya is a long-established shop famous for its Kikyo Shingen Mochi. This 'Shingen Gunbai' reimagines that signature 'Black Honey & Kinako' flavor in the form of a Western-style confection. A delightful feature is that you can enjoy three different textures in one bag: light and crispy at room temperature, moist when refrigerated, and refreshing when frozen—allowing you to change how you eat it based on your mood or the weather. Perfect as an accompaniment to tea or coffee. This item combines the essence of Yamanashi with a touch of cuteness, making it an ideal souvenir.

Kikuyaya Kikyo Shingen Mochi Dora

その他

📍 甲府駅、韮崎駅、大月駅

The famous Kikyo Shingen Mochi has been transformed into a dorayaki. This is an irresistible treat for lovers of Japanese sweets, crafted by Kikuyaya. It features a moist, soft dorayaki skin branded with a bellflower (kikyo) seal, sandwiching smooth bean paste and mochi coated in kinako (roasted soybean powder). When you break it open, the mochi inside stretches beautifully, releasing a light, sweet aroma of honey. It is truly the best of both worlds—combining the savory aroma of kinako, the elegant sweetness of bean paste, and the chewy texture of mochi. A single piece provides a satisfying experience. Its deliciousness makes you want to brew some tea and savor it slowly. Please try this new form of Yamanashi's representative confectionery.

Kikuyaya Tsuki no Shizuku (Drops of Moonlight)

その他

📍 甲府駅

A legendary confection that Yamanashi is proud of: Kikuyaya's 'Tsuki no Shizuku.' This seasonal item, available from autumn to winter, features individual Koshu grapes carefully coated in a white sugar syrup. Its origins date back to the Meiji era. Legend has it that while preparing sugar syrup, a single grape rolled in and cooled, hardening into white crystals. Because it looked like drops of moonlight falling over a vineyard, it was given this poetic name. This is a labor-intensive local confection made possible specifically by the thick-skinned Koshu grapes. When you bite through the crunchy sugar coating, sweet and tart fruit juice bursts in your mouth. Please enjoy this seasonal flavor that is only available during the period of fresh grape harvests.

Kikyo Shingen Mochi flavored KitKat

洋菓子

📍 塩山駅、石和温泉駅、清里駅 ほか5件

The famous Kikyo Shingen Mochi has become a KitKat. This is a Yamanashi-exclusive product born from a collaboration between Kikyo-ya and Nestle in 2018. We have incorporated roasted soybean flour, powdered black honey (kuromitsu), and glutinous rice into the wafers, then coated them entirely in chocolate that reproduces the taste of Shingen Mochi. From the crispy wafers, the aroma of kinako and the sweetness of black honey gradually spread. The box, adorned with the iconic Shingen Mochi wrapping cloth pattern, is lovely and boosts your Yamanashi spirit from the moment you see it. It is also perfect for tea time. With individually wrapped pieces that are easy to distribute, it is ideal as a casual souvenir. This is a new form of Yamanashi's famous confectionery, enjoyed through the familiar KitKat.

Kikuyaya Brown Sugar Dorayaki

その他

📍 JR八王子駅

A rich brown sugar dorayaki crafted by Kikuyaya. You can enjoy a simple, rustic flavor that is different from the famous Shingen Mochi. We have kneaded plenty of brown sugar into the moist and soft dough. Its deep sweetness and subtle aroma beautifully enhance the elegant sweetness of the red bean paste inside. The intense flavor unique to brown sugar spreads irresistibly with every bite. The fluffy texture of the dough is also pleasant, allowing you to enjoy it deliciously until the very last bite. This is a product where you can taste a different side of the long-established shop known for Kikyo Shingen Mochi. It is the perfect companion when you want to brew some tea and take a relaxing break.

Kikuyaya Kuromitsu Castella

その他

📍 JR八王子駅

A castella cake generously soaked in the same dark brown sugar syrup (kuromitsu) famous for Kikyo Shingen Mochi. This Kikuyaya creation allows you to enjoy that familiar flavor in a moist baked confection. By luxuriously infusing the castella batter with kuromitsu, it achieves a moist and sweet finish. Layered with the savory aroma of kinako (roasted soybean powder), it perfectly captures the essence of Shingen Mochi. One bite brings a gentle spread of rich kuromitsu and kinako flavor, evoking a sense of nostalgia. The melting texture of the soft cake is also an irresistible charm. With a gentle deliciousness that pairs well with both tea and milk, this is another way to enjoy Yamanashi's famous confectionery—a must-try for Shingen Mochi lovers.

Kikyo Shingen Mochi Crepe

その他

📍 石和温泉駅、韮崎駅、山梨県立フラワーセンター ハイジの村 ほか9件

The famous Kikyo Shingen Mochi has been transformed into an ice crepe that can be eaten with one hand. This is a popular sweet from Kikuyaya that you can enjoy while walking. At the center of the chilled kinako (roasted soybean flour) ice cream, there is plenty of black honey (kuromitsu) sauce, with small pieces of Shingen Mochi hidden around it. Because it is wrapped in crepe dough, you can enjoy eating it while strolling without getting your hands dirty. The aroma of kinako, the richness of the black honey, and the chewy mochi—the deliciousness of Shingen Moji is packed into this cold dessert. It is refreshing and perfect for hot days. As a companion for sightseeing or a snack on a hot day, please try this new way of enjoying Yamanashi's famous confectionery in a chilled form.

Kikyo Shingen Mochi Ice Premium

スイーツ

📍 韮崎駅、山梨県立フラワーセンター ハイジの村、桔梗信玄餅工場テーマパーク ほか2件

A masterpiece from Kikuyaya that won the Grand Gold Award in a local ice cream contest. Inside the red cup, we have captured the very essence of the original Shingen Mochi. This premium version won the Grand Gold Award at the Local Ice Cream Grand Prix 2016. It features an increased amount of mochi compared to the regular version, with extra mochi placed on the surface as well. By combining Okinawa-grown black honey (kuromitsu) with fragrant roasted soybean powder (kinako), we have recreated a taste that feels exactly like eating Shingen Mochi. The trinity of kinako ice cream, chewy mochi, and rich black honey provides satisfaction in every bite. Even when cold, the charm of Shingen Mochi remains intact. It is a rewarding ice cream that allows you to enjoy Yamanashi's famous confectionery in a new form.

Fujiyama Cookie All Cookies

洋菓子

📍 富士山駅、河口湖駅、富士急ハイランド ほか2件

Each one is a tiny Mount Fuji. "All Cookies" is an assortment featuring every variety from the popular lakeside shop "Fujiyama Cookie" in Kawaguchiko. These meticulously crafted cookies are handmade daily using carefully selected ingredients, such as domestic wheat and cheese from the foot of Mt. Fuji. The collection includes five flavors—Vanilla, Black Tea, Strawberry, Matcha, and Chocolate—presented in three different styles: plain, topped with white chocolate at the peak, and featuring a central filling. The golden-baked dough offers a delightful crispness that melts away in your mouth. The white chocolate on the peaks resembles Mount Fuji covered in snow. This special assortment in a navy blue box is as much a joy to look at as it is to eat.

Fujiyama Cookie Strawberry

洋菓子

📍 富士山駅、河口湖駅、富士急ハイランド ほか2件

A strawberry-flavored Mount Fuji-shaped cookie baked with domestic wheat and honey from the foot of Mt. Fuji. The white chocolate at the peak mimics a dusting of snow, making it a classic souvenir of Lake Kawaguchi where the sweet and sour taste of strawberry overlaps with buttery flavor.

Fujiyama Cookie Chocolat

洋菓子

📍 富士山駅、河口湖駅、富士急ハイランド ほか2件

A chocolate-flavored Mount Fuji-shaped cookie made using only butter, with no margarine. Born in Kawaguchiko, this piece features a deep cocoa richness and aromatic almonds with a light, crispy texture that keeps you coming back for more.

Mt. Fuji Apollo Big

洋菓子

📍 強羅駅、箱根湯本駅、石和温泉駅 ほか1件

Meiji's popular chocolate, Apollo, appears in the shape of Mt. Fuji. It is a fun-to-look-at item styled as 'Aka-Fuji' (Red Fuji) dyed in red. The standard Apollo has been enlarged into a Mt. Fuji shape and finished with strawberry chocolate using three times the usual amount of strawberry. The peak is covered in white chocolate to represent snow. The package, featuring Katsushika Hokusai's masterpiece 'Fine Wind, Clear Morning' (Red Fuji), is impressive and perfect as a souvenir from Yamanashi. The aroma of strawberry feels much richer than the usual Apollo. This special edition features the familiar taste packed with the sweet and sourness of strawberry. It is an enjoyable souvenir that allows you to take home two specialties at once: Mt. Fuji and Ukiyo-e.

Fujiyama Cookie Vanilla

洋菓子

📍 富士山駅、河口湖駅、富士急ハイランド ほか2件

The original flavor of FUJIYAMA COOKIE, featuring vanilla dough kneaded with cheese and honey from the foot of Mt. Fuji, baked in a Mt. Fuji shape, with white chocolate at the peak to recreate perennial snow.

Fujiyama Cookie - Black Tea

洋菓子

📍 富士山駅、河口湖駅、富士急ハイランド ほか2件

A flavor from a specialty shop for Mt. Fuji-shaped cookies, featuring kneaded tea leaves. The elegant aroma of Earl Grey spreads through the buttery dough, with walnut toppings providing an accent to the texture.

Kikyo Shingen Biscuits

その他

📍 JR八王子駅、河口湖駅、清里駅 ほか4件

A collaborative product between Kikyo-ya, which has sold 2.3 million pieces in just six months since its release, and Fue-no-hana. Thinly baked biscuits are sandwiched with kinako (roasted soybean flour) and brown sugar syrup chocolate, recreating the flavor of Shingen Mochi in an individually wrapped Western-style confectionery.

Fujiyama Cookies - Yamanashi Peach Cookies

洋菓子

📍 富士山周辺

A region-exclusive flavor featuring dough kneaded with peaches from Yamanashi Prefecture. The sweet aroma of peach and the richness of butter melt together, creating a limited-edition cookie that is full of Yamanashi charm, complete with a cute Mount Fuji shape.

Bourbon Mt. Fuji Alfort

洋菓子

📍 東京国際空港(羽田空港)、強羅駅、箱根湯本駅 ほか3件

The familiar Alfort has arrived with a Mt. Fuji design. This limited-edition package is full of Yamanashi charm. This is a Mt. Fuji limited edition of Bourbon's popular Alfort, featuring the unmistakable deliciousness of smooth chocolate layered on whole wheat biscuits. Out of 14 pieces, 12 feature a Mt. Fuji design, allowing you to enjoy comparing them with the regular version. The compatibility between the crispy biscuit and rich chocolate is truly exceptional. The touch of playfulness makes it a wonderful travel souvenir. Individually wrapped for easy sharing, making it perfect as a standard 'baramaki' (bulk) souvenir. It is a souvenir typical of the foothills of Fuji that can be enjoyed casually with a familiar taste.

Fujiyama Cookie Matcha

洋菓子

📍 富士山駅、河口湖駅、富士急ハイランド ほか2件

A matcha-flavored cookie shaped like Mt. Fuji. The vibrant green dough is dusted with white chocolate 'snow,' creating a harmony between the bittersweetness of matcha and the sweetness of butter. It is considered an auspicious item, often chosen as a wedding gift.

Fujiyama Cookie - All Cookies

洋菓子

📍 富士山駅、河口湖駅、富士急ハイランド ほか2件

A popular set of FUJIYAMA COOKIES containing all five flavors—Vanilla, Black Tea, Chocolat, Matcha, and Strawberry—in one box. You can compare all the different tastes, making it the perfect choice if you are unsure what to give as a gift.

Yamanashi Kyoho Crepe Chocolat Roll

その他

📍 河口湖駅、甲府駅

A beautiful Yamanashi souvenir with a lovely appearance and the stunning purple color of Kyoho grapes. It expresses the essence of the 'Grape Kingdom' in the form of a Western-style confection. We have wrapped smooth white chocolate cream in crepes that feature purple stripes drawn into the batter using Kyoho grape juice. The crispy, thin crepe dough, mellow cream, and grape flavor unfold in multiple layers. The joy lies in the fruity aroma of Kyoho grapes spreading with every bite. Its light texture makes it easy to eat many.

Kikyo Shingen Stick

その他

📍 成田国際空港、茅野駅、JR八王子駅 ほか12件

A stick-shaped baked confection where Kikyo-ya's kinako (roasted soybean flour) dough is thoroughly soaked in rich black syrup. It has a moist and crumbly texture, and because each piece is individually wrapped, it is easy to distribute; it also has a long shelf life of 30 days. Pairs well with coffee.

Country Ma'am Kikyo Shingen Mochi Flavor

その他

📍 塩山駅、河口湖駅、清里駅 ほか8件

A collaboration between Fujiya and Kikyo-ya released in 2013. These Country Ma'am cookies feature kinako made from Hokkaido soybeans and Okinawa black syrup kneaded with white chocolate chips, offering a Shingen Mochi flavor with a crispy exterior and moist interior.

Kinseiken Daiginjo Kasutera

その他

📍 石和温泉駅、甲府駅、JR甲府駅

When you cut into it with a knife, the aroma of sake gently wafts from the pure white sponge cake. This is Kinseiken's "Daiginjo Kasutera." Opposite the main store of Kinseiken lies Shichiken, a sake brewery with over 300 years of history. This cake uses luxurious amounts of precious sake lees remaining after Shichiken brews its Daiginjo. To preserve the fruity and gorgeous aroma characteristic of Daiginjo, the cake is baked using only egg whites without egg yolks, resulting in a snow-white color. The sponge is moist and fine-textured, and as you eat it, the elegant ginjo aroma of the Daiginjo spreads softly through your mouth. Because it is thoroughly baked, the alcohol evaporates, making it safe for children to enjoy. It is a highly aromatic slice perfectly suited as a sophisticated gift for adults.

Kinseiken Walnut Shingen Mochi

和菓子

📍 石和温泉駅、甲府駅、JR甲府駅

There is a slightly luxurious treat that layers the fragrant richness of walnuts over Shingen Mochi: Kinseiken's Walnut Shingen Mochi. Kinseiken is one of the long-established makers of Shingen Mochi. Their Walnut Shingen Mochi features soft mochi made with underground water from the Southern Alps and locally grown Reihoku rice, paired with in-house roasted kinako and dark syrup, then enhanced with fragrant walnuts. Its hallmark is a pure flavor achieved without using preservatives. The sweetness of the well-blended kinako and dark syrup is accented by the richness and aroma of the walnuts. The flavor that expands as you chew offers a depth different from the standard Shingen Mochi. It is a perfect accompaniment to tea. Recommended for those who want to enjoy a slightly special version of Shingen Mochi, whether as a souvenir or for oneself.

Kinseiken Brown Sugar Tora-yaki

その他

📍 甲府駅

A sweet and salty dorayaki-style confection from Kinseiken, nurtured by the famous pristine waters of Hakushu. We have captured an addictive flavor within a baked crust fragrant with brown sugar. Founded in 1902, Kinseiken is a long-established shop in Daigahara, also known for its Shingen Mochi. We sandwich homemade chunky bean paste with savory margarine. The richness of the brown sugar, the sweetness of the bean paste, and an accent of saltiness create an exquisite balance. The bean paste, cooked in the famous waters of Hakushu, offers a light aroma. It is a flavor that will please both sweet lovers and those who prefer less sugar. It is not just sweet; it has a profound depth of flavor. Once you take a bite, you won't be able to stop.

Artisan Paredor Tablet Chocolat Haiti 51%

洋菓子

This is a Bean to Bar chocolate carefully crafted from cacao beans in the Kiyosato highlands. It is produced by the renowned chocolatier Shunsuke Saegusa. In 2014, Chef Saegusa established his workshop in Kiyosato, at the foot of the Yatsugatake Mountains, and manages the entire process in-house, from roasting the cacao beans to the final finish. This tablet uses 51% Haiti cacao, resulting in a deep milk chocolate where fruity acidity and gentle sweetness harmonize. An artisan piece made without compromise to ingredients or methods. Please enjoy this chocolate, born amidst the clear air of the highlands, as it slowly melts on your tongue.

Kinseiken Shingen Mochi

その他

📍 甲府駅

Born in Hakushu, a village famous for its pristine water, Shingen Mochi is the flagship product of Kinseiken. This masterpiece is crafted solely by the power of its ingredients by an established shop that has continued since 1902. We use domestic glutinous rice flour and kinako (roasted soybean flour) roasted in-house. Without using any preservatives or artificial sweeteners, we cherish the simple sweetness of the rice itself. An indispensable element in our preparation is the natural spring water of Hakushu; this clear water brings out the true character of the ingredients. The ritual of unfolding the wrapping cloth and drizzling the dark brown sugar syrup (kuromitsu) makes for a delightful moment. It is a flavor that makes you want to gather around with your family. Enjoy the traditional taste where soft mochi is coated in kinako and drenched in kuromitsu. Please enjoy this authentic Shingen Mochi, nurtured by the nature of Yamanashi.

Kinseiken Koshu-kin Oban

和菓子

📍 甲府駅

This is a large chestnut manju from Kinseiken, shaped like the 'Koshu-kin' coins that circulated during the Sengoku period. Opening the golden box is sure to bring a smile to your face. Established in 1902, this is a signature item from Kinseiken, a long-established shop in Daigahara. It features white bean paste cooked with the famous pristine waters of Hakushu, generously filled with chopped chestnuts. The sweetness is subtle, allowing the fluffy texture and gentle flavor of the chestnuts to stand out. Its auspiciousness, inspired by the 'gold' of Kai, makes it a wonderful gift. Its substantial, satisfying weight is another delight. This large manju embodies both historical romance and the deliciousness of chestnuts, truly characteristic of Yamanashi. Why not choose this item as a bringer of good fortune for celebrations or as a thoughtful souvenir?

Artisan Paredall Tablet Chocolat Cuba 72%

洋菓子

An Artisan Paredall Bean to Bar chocolate, finished from the roasting of cacao beans in our Kiyosato workshop. The 72% bitter Cuba origin offers a powerful cacao sensation and a lingering bitterness perfect for adults.

Kinseiken Kome-koron

その他

📍 甲府駅

A Kinseiken autumn/winter limited edition item, featuring the Spanish baked sweet 'Polvorone' made with Yamanashi's 'phantom rice.' We use Norin 48, which is grown in very small quantities in Mukawa-cho, Hokuto City. It is a rare rice known as 'phantom rice' because it is difficult to cultivate and production volume is low. The confection made from its rice flour crumbles delicately in your mouth and melts softly. The fragrant aroma of butter and almonds gently drifts through the nose. It pairs excellently with tea or coffee. This seasonal item can be enjoyed from mid-September until around March when the weather turns cold. Please enjoy this Polvorone, said to bring happiness, in a style unique to Yamanashi.

Artisan Paredor Tablet Chocolat Cuba 51%

洋菓子

A milk chocolate made with 51% Cuban cacao, finished by Chef Shunsuke Saegusa at the Kiyosato workshop. Compared to the 72% bitter version, it has a mellow sweetness and is an approachable piece that retains the unique character of the cacao.

Artisan Paredor Tablet Chocolat Madagascar 72%

洋菓子

A bean-to-bar chocolate consistently crafted from cacao beans by chocolatier Shunsuke Saegusa at his Kiyosato workshop. A single piece featuring the powerful acidity and fruity aftertaste of 72% Madagascar cacao.

Artisan Paredor Tablet Chocolat Madagascar 51%

洋菓子

A tablet made with 51% Madagascar cacao, where every step from roasting to finishing is handled by a bean-to-bar workshop in Kiyosato. The sweetness of milk melts together with the bright acidity of the cacao.

Pare d'Or Ghana Smile Cacao Premium Bean-to-Bar

洋菓子

A chocolate infused with the thought that eating it connects to the future of children in Ghana. Carefully crafted in a workshop in Kiyosato. Renowned chocolatier Shunsuke Saegusa handles everything from roasting to finished product using child labor-free Ghanaian cacao for this bean-to-bar chocolate. For each product, 200 yen is donated to ACE, an NPO dedicated to protecting children from child labor. Each piece contains both the artisan's skill in working with cacao beans and a commitment to society. You can enjoy a smooth melt-in-your-mouth texture and the rich, natural aroma of cacao. By enjoying this deliciousness, you are directly helping someone. Please taste this Kiyosato-born chocolate that warms even your heart.

Artisan Pralle Or Tablet Chocolat Trinidad 72%

洋菓子

A tablet made from 72% Trinidad cacao, processed from bean to bar by Chef Shunsuke Saegusa in Kiyosato. This piece is characterized by the powerful bitterness and spicy aftertaste of cacao grown on a Caribbean island.

Kinseiken Walnut Shingen Mochi

和菓子

📍 石和温泉駅、甲府駅、JR甲府駅

Following a renewal, Kinseiken's Shingen Mochi now relies solely on the flavor of the mochi and its ingredients, having removed the black syrup. It offers a simple deliciousness featuring chewy mochi made with natural water from Hakushu, paired with the fragrant richness of walnuts and kinako (roasted soybean powder).

Artisan Pralle Or Tablet Chocolat Trinidad 51%

洋菓子

A 51% cacao tablet where Trinidadian cacao is softly enveloped in milk. In contrast to the intensity of the 72% version, this bean-to-bar chocolate is easy to enjoy, with the sweetness of milk enhancing the cacao flavor.

Kinseiken Daiginjo Kasutera

その他

📍 石和温泉駅、甲府駅、JR甲府駅

A pure white sponge cake baked with egg white meringue and the sake lees of 'Shichiken' Daiginjo from the long-established brewery located directly across the street. The moment you open it, the aroma of Japanese sake wafts out, though the alcohol has evaporated due to high-temperature baking.

Artisan Parade Or Tablet Chocolat Vietnam 72%

洋菓子

A single-origin chocolate tablet made by roasting Vietnamese cacao in our Kiyosato workshop to a 72% cacao content. It features the citrusy acidity and deep, nutty flavors unique to Southeast Asian cacao.

Kinseiken Koshu Kazutei Ra

その他

📍 甲府駅

When you think of Yamanashi, you think of wine. This is a Japanese-Western fusion sweet from Kinseiken, made with plenty of local sake incorporated into the batter. Founded in 1902, Kinseiken is a long-established shop in Daigahara. Their castella is baked using a generous amount of Koshu wine. The fruity aroma of the wine permeates the batter, offering a moist texture and a subtle, sophisticated flavor profile. It is a masterpiece that utilizes alcohol, standing alongside their signature Daiginjo Kasutera. With just one slice, you can experience the wine culture of Yamanashi. This is a slightly luxurious treat unique to Yamanashi, a famous wine-producing region. It pairs perfectly with coffee or tea, and even serves as an accompaniment to wine. Please enjoy the flavor created by this historic Daigahara establishment.

Artisan Paredor Tablet Chocolat Vietnam 51%

洋菓子

A 51% tablet with an exquisite balance of Vietnamese cacao and milk. As an introductory piece that offers the depth of bean-to-bar while maintaining sweetness, it is recommended as a Yatsugatake souvenir for chocolate lovers.

Kinseiken Dorayaki (Ogura)

その他

📍 甲府駅

A straightforward dorayaki from Kinseiken that relies on the quality of famous spring water and premium adzuki beans. It offers a pure flavor crafted solely from its ingredients. The filling uses spring water from Hakushu and low-pesticide adzuki beans from Tokachi. The carefully simmered whole bean paste (tsubu-an) is rich in the flavor of the beans with an elegant sweetness. The pancake skin is kneaded with sake and honey, baked to achieve a moist texture. Eschewing additives to let the natural deliciousness of the ingredients shine, this is a true masterpiece from a long-established shop in Daigahara-shuku, founded in 1902. When you take a bite, the gentle aroma of honey spreads softly. While simple and unadorned, the quality of the ingredients is conveyed with every mouthful. Please brew some tea and slowly savor this sincere sweetness.

Artisan Paredor Tablet Chocolat Haiti 72%

洋菓子

A single-origin tablet featuring 72% cacao from Haiti. Chef Shunsuke Saegusa processes the beans from scratch at Kiyosato Kobo, condensing the unique bitterness and richness born from the Caribbean terroir into a single bar.

Shogetsudo Kuri-monaka

和菓子

Located in Kajikazawa, a town that flourished through Fujikawa river transport, Shogetsudo has been operating since 1899. This small monaka is packed with their expertise in chestnut preparation. Inside the crispy monaka shell, we have generously filled a bean paste that highlights the flavor of chestnuts. As a long-established shop known for its signature 'Chestnut Senbei,' they are masters at handling chestnuts. While simple, the chestnut flavor gently spreads with every bite. The compatibility between the fragrant shell and the bean paste is excellent, making it hard to stop at just one. This is the taste of a traditional shop that has continued to focus on ingredients without unnecessary additives. Perfect as a snack with tea or a companion for a relaxing break. Please enjoy this nostalgic sweetness nurtured by the history of Kajikazawa on the banks of the Fujikawa River.

Shogetsudo Chestnut Kurinoto

その他

Founded in 1899, this chestnut-focused delicacy is crafted by Shogetsudo, a long-established shop in Kajikawa. 'Kurinoto'—chestnuts slowly simmered in sugar—is a signature chestnut confection alongside our Chestnut Senbei. Unlike moist candied chestnuts, its hallmark is an elegant and gentle sweetness. The sugar-coated chestnuts retain the hearty, fluffy texture of the original fruit. This exquisite finish is unique to a venerable shop that has remained rooted in a town once bustling with river transport on the Fujikawa River, maintaining a steadfast commitment to chestnuts. A single piece allows the rich flavor of chestnut to spread throughout your mouth. Paired with tea, it will make you yearn for the chestnut season. Please enjoy this nostalgic sweet from Kajikawa that honors the natural essence of its ingredients.