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Home » New seasonal anmitsu flavors are now available “Dainagon Hojicha Anmitsu” using fragrant Hojicha agar and Dainagon red beans will be released on May 14, 2024

New seasonal anmitsu flavors are now available “Dainagon Hojicha Anmitsu” using fragrant Hojicha agar and Dainagon red beans will be released on May 14, 2024

[New seasonal anmitsu flavors are now available] “Dainagon Hojicha Anmitsu” using fragrant Hojicha agar and Dainagon red beans will be released on May 14, 2024

*View in browser* *Funabashiya Co., Ltd.*
Press release: May 8, 2024
[New seasonal anmitsu flavors are now available] “Dainagon Hojicha Anmitsu” using fragrant Hojicha agar and Dainagon red beans will be released on May 14, 2024
*A Japanese confectionery shop founded in 1805 will be offering anmitsu to brighten up early summer for about two weeks only. * Funabashiya Co., Ltd. (location: Koto-ku, Tokyo, CEO: Kyoko Kamiyama) will sell “Dainagon Hojicha Anmitsu” at all Funabashiya stores and the official online shop. Agar containing aromatic roasted green tea is combined with fluffy Dainagon red bean paste and chewy shiratama dumplings. Funabashiya’s new product is a must-see for hojicha lovers! A new anmitsu made with hojicha-flavored agar, which has a fragrant and gentle aroma. A generous amount of roasted green tea powder is mixed in to create a highly fragrant, rich, and gentle aftertaste. The flavorful red bean paste has just the right amount of sweetness, and you can enjoy it by adjusting the sweetness with the refreshing white sugar syrup. Different textures such as crunchy agar, grainy Dainagon red bean paste, and chewy shiratama are accents, and you will have a pleasant time.

Product name: Dainagon Hojicha Anmitsu
Price: 650 yen (tax included)
Sales period: May 14th (Tuesday) to May 31st (Friday), 2024
Sales stores: All Funabashiya stores (excluding BE:SIDE Omotesando store), official online shop
*About Funabashiya*
This Kanto-style Kuzumochi shop was founded in 1805 during the Edo period and will celebrate its 219th anniversary in 2024. Funabashiya’s Kuzumochi is made by fermenting wheat starch with lactic acid for 450 days and steaming it [the only fermented food in Japanese sweets]. The long period of lactic acid fermentation gives it its unique texture and elasticity. In addition, because we want to deliver natural products to our customers as they are, we continue to focus on natural manufacturing methods that do not use preservatives. Traditional Japanese sweets, which are fermented foods and contain no additives, are currently attracting attention from health-conscious people. *About details about this release*
https://prtimes.jp/main/html/rd/p/000000302.000030085.html

*Download press release materials*
https://prtimes.jp/im/action.php?run=html&page=releaseimage&company_id=30085&release_id=302


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