Four seasons of Eitaro

These are Eitaro's representative seasonal soft unbaked confections whose calm colors and shapes will give you a warm, relaxed feeling. You can get a wide variety of confectioneries in season from those related to annual events to those expressing the season at our stores.
* For the detailed selling periods, please feel free to ask us at any time.

Spring

Ichimonji Sakuramochi
Domyoji Sakuramochi

* Specific raw material: (Ichimonji Sakuramochi) wheat, egg / (Domyoji Sakuramochi) Warning required ingredients: None

Sakuramochi (rice cake with sweet bean paste covered with a cherry leaf) in Edo looks like a straight line whose bean paste is wrapped in wheat dough. The white one is made with koshi-an (strained bean paste), while the red one is made with hanshozu-an (half koshi-an and half shiro-an, white bean paste). Domyoji Sakuramochi, or Kansai-style sakuramochi, is round shaped. Eitaro uses koshi-an for white and green pieces, and tsubushi-an (mashed but not strained sweet bean paste with skins remaining) for red ones. Please enjoy the fragrance of the cherry leaves with the arrival of spring.

Ohagi

* Specific raw material: None

We have Ohagi (sweet rice ball) coated with koshi-an, tsubushi-an, matcha (green powdered tea), and kinako (powdered blue soybean flour with sugar). Eitaro makes them from domyojiko (dried and granulated glutinous rice flour) to give a smooth taste. Please try them in the spring and autumn equinoctial periods.

Kashiwamochi

* Specific raw material: wheat

Eitaro's Kashiwamochi (rice cake with sweet bean paste wrapped in an oak leaf) comes in three kinds, using different kinds of bean pastes: popular koshi-an for the white ones, ogura-an (koshi-an with whole adzuki beans) for the rice cakes with mugwort kneaded into the rice cake, and miso-an with miso kneaded into shiro-an. Please try them in the Boy's Festival to celebrate the health of children and the prosperity of descendants.
In addition to the above, we have Chimaki (rice dumpling wrapped in a bamboo leaf), as well.

Summer

Koicha Mitsu Manju

* Specific raw material: wheat, milk

This manju (steamed bun) contains syrup-like koicha (thick tea) made from matcha from Uji, Kyoto (a famous green tea production area) wrapped in wet dough made from Japanese yam.

Suika Manju

* Specific raw material: None

This larger-sized manju containing Japanese yam is modeled on a suika (watermelon), which heralds the height of summer.
The pattern on the surface is drawn by confectioners one by one with a writing brush. Please cut into pieces like a watermelon and enjoy them with cold tea.

Autumn

Tsukimi Usagi

* Specific raw material: egg

Made with Japanese yam, this cute manju is modeled on an usagi (rabbit) playing on the moon, themed on the custom of tsukimi (moon viewing). The white variety is made with imo-an (sweet potato paste), while the red variety is made with hanshozu-an. Please enjoy them together with the "moon," a confection made of egg yolk and shiro-an.

Kuromitsu Manju

* Specific raw material: wheat, milk

Smoothly textured hanshozu-an prepared with a thick syrup made from brown sugar from Okinawa (a famous brown sugar production area) wrapped in moist manju dough containing the same brown sugar.

Winter

Uguisu Mochi

* Specific raw material: wheat

Koshi-an wrapped in soft rice cake. The green soybean flour with sugar sprinkled on it gives it a simple and refreshing taste.

Ichigo Daifuku

* Specific raw material: wheat

Strawberries signal the arrival of spring in the severe cold. A locally grown strawberry is wrapped with hanshozu-an and a crimson-colored rice cake into a large size treat.