OVERSEAS DEBUT!!

A crunchy twist on Yamagata’s beloved Juhyo Roman, inspired by the snow-covered trees of Zao, a famous mountain destination in Yamagata. Fragrant soba kernels are scattered through a baked base and coated in smooth white cream, creating a satisfying crunch and gentle sweetness. The combination offers a delightful contrast of nutty soba and creamy sweetness in every bite.

Regional Highlight:

Buckwheat Kernels
(そばの実 Soba no Mi)

Yamagata is renowned for its rich soba culture, earning a reputation as a “Soba Kingdom” for its deep-rooted buckwheat traditions.

OVERSEAS DEBUT!!

Fish paste is pressed into thin sheets and fried to create these light, crispy chips with a delicate crunch and subtle saltiness. Made by Abekamabokoten, a long-established Sendai maker known for sasa-kamaboko, a traditional fish cake shaped like a bamboo leaf, it offers a unique taste of Miyagi’s fish cake tradition.

Regional Highlight:

Sasa-kamaboko
笹かまぼこ

Sasa-kamaboko is a signature specialty of Sendai, with a long history as one of Miyagi’s best-known local foods.

OVERSEAS DEBUT!!

Nebuta-zuke-inspired seasoning brings the distinctive soy-based flavour of Aomori’s beloved pickle to a crisp Nanbu senbei, creating a unique take on the classic Japanese rice cracker. The festive packaging also features colourful illustrations of the iconic Nebuta Matsuri floats, adding to its Aomori character.

Regional Highlight:

Nebuta-zuke
ねぶた漬

A beloved Aomori specialty combining seafood and vegetables in a distinctive soy-based pickle, enjoyed locally for over half a century.

Nestled inside the soft, fluffy cake is a smooth custard filling with a chunky apple sauce made from Aomori-grown apples. The juicy apple pieces add a gentle fruity sweetness that complements the creamy custard, making INOCHI a beloved long-selling classic from RAGUENEAU SASAKI.

Regional Highlight:

Apples
(りんご Ringo)

Aomori is Japan’s largest apple-producing prefecture, accounting for around 60% of the country’s apple production.

Pieces of Nanbu senbei are gently infused with smooth white chocolate using a unique preparation method, allowing the sweetness to permeate the crisp cracker. The result is an unexpected combination of savoury senbei and creamy white chocolate, with a satisfyingly crisp texture when chilled.

Regional Highlight:

Nanbu Senbei
南部せんべい

A traditional regional rice cracker from northern Tohoku, Nanbu senbei is especially associated with Iwate and has been enjoyed for generations.

Made from 100% domestic rice and baked to an ultra-thin 3mm, this classic Oranda Senbei from Yamagata gets a savoury twist with niboshi (dried sardines) kneaded directly into the dough. Inspired by sakata ramen, named Japan’s top regional ramen in 2023, it delivers a delicate crunch and rich umami flavour.

Regional Highlight:

Sakata Ramen
酒田ラーメン

A beloved ramen from Sakata City, known for its fragrant seafood-based broth, often made with niboshi, flying fish and kelp.

OVERSEAS DEBUT!!

Crispy and generously sized, these shrimp crackers bring together the savoury flavour of shrimp with the distinctive smoky taste of Akita’s iburigakko. The result is a light, crunchy snack with a unique smoky-savoury flavour that makes this a distinctly Akita-inspired treat.

Regional Highlight:

Iburigakko
いぶりがっこ

A traditional smoked and fermented daikon pickle from Akita. The name combines “iburi", meaning smoked, with “gakko", an Akita dialect word for pickles.

Made with Fukushima-grown peaches, these semi-dried peaches are soaked in syrup before being gently dried to lock in their sweet aroma and fruity flavour. Moist and tender with a rich peach taste, they offer a deliciously concentrated bite of Fukushima peaches.

Regional Highlight:

Peaches
もも

Fukushima is one of Japan’s leading peach-producing regions, ranking second nationwide. Peaches thrive here thanks to the region’s warm summers and favourable growing conditions.