Founded in 1461 this traditional sweet shop continues to follow the original recipe for making yokan jellied dessert. Made from the finest quality red beans, selective granulated sugar and jelly-like substance named agar.
Called “the king of beans” red beans are the best. Mostly grown in Hokkaido they undergo a special method of processing, preserving natural flavor and taste.
While many confectionery factories are using ordinary white refined sugar for these sweets special chrystalized zarame sugar is used.
Agar obtained from natural red algae such as “tengusa” (Gelidiaceae) and “ogonori” (Gracilaria) for a soft texture and optimum tackiness of yokan jellied dessert. The agar is produced in a specialized factory following the original recipe.

Yuzen-an Yokan 60g
Small portion high quality yokan.
4 types available: smashed sweet red beans, matcha, plum, chestnut.
Best before date : 12 months

Kyozuru Yokan 240g
Yokan for every day. Quality packaging.
4 types available: smashed sweet red beans, strained sweet red beans, chestnut, matcha.
Best before date : 12 months

Gokujo Yokan 340g
Authentic yokan is made using an ancient recipe. A luxurious gift for guests or for your home. The most popular product in its class.
4 types available: smashed sweet red beans, strained sweet red beans, chestnut, matcha.
Best before date : 12 months

Honke Yokan 340g
Premium yokan made of Tokachi red beans from Hokkaido Island.
3 types available: smashed sweet red beans, strained sweet red beans, matcha.
Best before date : 12 months

Wasanbon

For making Japanese dry confectionery Higashi typically is used a special Japanese sugar Wasanbon.
This fine-grained Japanese sugar, traditionally made from special sort of thin sugarcane called “taketō ” or “chikusha”, cultivated in Tokushima and Kagawa of Shikoku island. This expensive sugar sweet with a delicate flavor has been made in Japan for over 200 years.
Even today, some factories are still using a complex, long process of manual cleaning. Therefore, the sugar turns a very specific color, with a pleasant taste and aroma.
Wasanbon is often served with Japanese green tea during Japanese tea ceremony.

Ingredients:

Sugar

How to store:

After opening the package, please close the lid firmly and keep it store in a cool dry place. Please remember that Wasanbon is a fresh product and short-term use after opening is strongly recommended.

Wasanbon “Kyonoeriashi”

Wasanbon

For making Japanese dry confectionery Higashi typically is used a special Japanese sugar Wasanbon.
This fine-grained Japanese sugar, traditionally made from special sort of thin sugarcane called “taketō ” or “chikusha”, cultivated in Tokushima and Kagawa of Shikoku island. This expensive sugar sweet with a delicate flavor has been made in Japan for over 200 years.
Even today, some factories are still using a complex, long process of manual cleaning. Therefore, the sugar turns a very specific color, with a pleasant taste and aroma.
Wasanbon is often served with Japanese green tea during Japanese tea ceremony.

Ingredients:

Sugar

How to store:

After opening the package, please close the lid firmly and keep it store in a cool dry place. Please remember that Wasanbon is a fresh product and short-term use after opening is strongly recommended.

Wasanbon “Goshononiwa”

Wasanbon

For making Japanese dry confectionery Higashi typically is used a special Japanese sugar Wasanbon.
This fine-grained Japanese sugar, traditionally made from special sort of thin sugarcane called “taketō ” or “chikusha”, cultivated in Tokushima and Kagawa of Shikoku island. This expensive sugar sweet with a delicate flavor has been made in Japan for over 200 years.
Even today, some factories are still using a complex, long process of manual cleaning. Therefore, the sugar turns a very specific color, with a pleasant taste and aroma.
Wasanbon is often served with Japanese green tea during Japanese tea ceremony.

Ingredients:

Sugar

How to store:

After opening the package, please close the lid firmly and keep it store in a cool dry place. Please remember that Wasanbon is a fresh product and short-term use after opening is strongly recommended.

Wasanbon “Itonishiki”

Wasanbon

For making Japanese dry confectionery Higashi typically is used a special Japanese sugar Wasanbon.
This fine-grained Japanese sugar, traditionally made from special sort of thin sugarcane called “taketō ” or “chikusha”, cultivated in Tokushima and Kagawa of Shikoku island. This expensive sugar sweet with a delicate flavor has been made in Japan for over 200 years.
Even today, some factories are still using a complex, long process of manual cleaning. Therefore, the sugar turns a very specific color, with a pleasant taste and aroma.
Wasanbon is often served with Japanese green tea during Japanese tea ceremony.

Ingredients:

Sugar

How to store:

After opening the package, please close the lid firmly and keep it store in a cool dry place. Please remember that Wasanbon is a fresh product and short-term use after opening is strongly recommended.

Wasanbon “Chojukame”

Wasanbon

For making Japanese dry confectionery Higashi typically is used a special Japanese sugar Wasanbon.
This fine-grained Japanese sugar, traditionally made from special sort of thin sugarcane called “taketō ” or “chikusha”, cultivated in Tokushima and Kagawa of Shikoku island. This expensive sugar sweet with a delicate flavor has been made in Japan for over 200 years.
Even today, some factories are still using a complex, long process of manual cleaning. Therefore, the sugar turns a very specific color, with a pleasant taste and aroma.
Wasanbon is often served with Japanese green tea during Japanese tea ceremony.

Ingredients:

Sugar

How to store:

After opening the package, please close the lid firmly and keep it store in a cool dry place. Please remember that Wasanbon is a fresh product and short-term use after opening is strongly recommended.

Wasanbon “Hanasenju”