Tasty Tohoku Treats

A coffee-specialty company founded in 2011 in Ebisu, Tokyo, Sarutahiko Coffee now operates 22 stores in Japan, including one at Aqua Ignis Sendai in Miyagi Prefecture, which was built in remembrance of the 2011 Tohoku Earthquake, to soothe the hearts of visitors and serve as a place where food and people can mingle. The "Daikichi" is an aromatic blend with a mellow and refreshing aftertaste, making it a crowd favourite.

*OVERSEAS DEBUT!!* Made from 100% rice grown in the Shonai area of Yamagata Prefecture, an area known for high-quality rice. With a thickness of just 3mm, the rice crackers are carefully baked to preserve the flavour of the rice.

Iwate is famous for squid! In these rice crackers, the dough is kneaded with roasted golden sesame and squid flour, topped with white sesame seeds, baked, and lastly topped with squid, a delicacy of the sea.

A classic treat from Aomori-based maker, RAGUENEAU! Moist chocolate cake baked to perfection with the rich and aromatic flavour of chocolate. Enjoy this chocolatey goodness as it is, or cooled and served with ice cream of your choice!

*Winner of the Koshin'etsu Area (Nagano, Niigata, Yamanashi) in JR East Omiyage Grand Prix 2023!!* *OVERSEAS DEBUT!!* Introducing this award-winning snack: a unique creation from Nagano Prefecture's renowned "Chestnut Town." A delicate cookie crafted with chestnut paste from Obuse and creamy white chocolate. It's a treat making its debut outside of Japan since its recent release in summer 2023.

Peaches from Fukushima are popular across Japan, and they are best eaten during the harvest months of June to September. OYATSU TIMES have transformed these delicious peaches into semi-dried fruits through a low-temperature drying process. With no colouring or artificial fragrances added, the sweet aroma and flavour of peaches are locked in this snack, and as you chew, let the fragrance spread in your mouth.

*OVERSEAS DEBUT!!* Made from 100% rice grown in the Shonai area of Yamagata Prefecture, an area known for high-quality rice. The dough is kneaded with "niboshi", which are small dried sardines used to make the broth of the local delicacy Sakata ramen, and is lastly seasoned with niboshi salt to give the crackers a rich seafood flavour.

*OVERSEAS DEBUT!!* Using Akita Prefecture's very own Akita Komachi rice—a premium grade of rice—from affiliated farmers, these rice crackers are masterfully baked and seasoned by Kanaeya's skilled artisans. The secret ingredient? A specially blended original sauce made from a unique blend of miso and soy sauce from Ishimago Honten (石孫本店), Akita's long-established miso and soy sauce brewery.