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  • 【Funabashi Co., Ltd.】 In the period of cherry blossoms, we have cherry sweets. We will release Spring featuring “Ohanami Anmitsu” in March.

【Funabashi Co., Ltd.】 In the period of cherry blossoms, we have cherry sweets. We will release Spring featuring “Ohanami Anmitsu” in March.

Funabashiya Corporation During the cherry blossom season, we have cherry sweets. We will release Spring featuring “Ohanami Anmitsu” in March. ………………………………………………………………………………… Funabashiya Co., Ltd. (Location: Koto Ward, Tokyo, Representative Director: Masashi Watanabe) announces the seasonal limited product “Ohanami Azumitsu” at Funabashiya during March 4 (Monday) – March 31 We will sell it at Funabashiya Koyomi. Please enjoy Sakura Denpa and Ayatsu with rich fruit.
Spring prefetch “Ohanami Azumitsu” will be on sale March 4th (Monday) from Kuzuke no Funabashi! [Image 1: https://prtimes.jp/i/30085/7/resize/d30085-7-765754-0.jpg] It looks like Sakuraboshi, but in reality it is cherry bean paste cherry blended with cherry blossoms salted in white soybean paste. Huang peach and white peach, strawberries are topped, we finish richly like the spring. Characteristic of Atsumi of Funabashiya that it contains signboard goods Kuzuhiki. Please enjoy the rice cake, which is the only fermented food of Japanese sweets, along with Sakura Bakery! Black nectar with richness, refreshing white nectar. You can choose either preference. Product Summary Product name: Anmitsu Ohana Price: 530 yen (main unit price) Contents: agar, red peas, cherry bean paste, cherry blossom, white bean, yellow peach, white peach, strawberry, rice cake, cherry bean jam (white bean paste with cherry leaf salted) Sale day: March 4 (Mon) – March 31 (Sun) in 2019 Sales outlets: Funabashiya, Funabashiya Koyami All stores www.funabashiya.co.jp/ www.funabashiya.co.jp/koyomi/ About Funabashiya [Image 2: https://prtimes.jp/i/30085/7/resize/d30085-7-455256-1.jpg] Kanto style Kuzuyukichiya who founded in the Edo period in 1805 and celebrated its 214th year in 2019. Funabashi no Kuzukuchi steamed “wheat starch” for 450 days lactic acid fermentation 【steamed fermented food of Japanese confectionery】. Due to lactic acid fermentation for a long time, unique chewiness and elasticity are created. Moreover, we continue to stick to natural manufacturing methods that do not use preservatives from the desire to deliver natural products directly to our customers. Traditional Japanese sweets that are fermented foods and no additives are now drawing attention from people who are conscious of health. In recent years, succeeded in separating and pulverizing lactic acid bacteria “Kuzuko lactic acid bacteria (R)” derived from Kuzuke from raw material of Kuzuke raw material fermenter. From now on, we will work on new business using “Kuzuke Lactobacillus (R)”.

For details on this release:

prtimes.jp/main/html/rd/p/000000007.000030085.html

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