Harvest Luxury
Made By
Koikeya
Yuzu pepper brings the zest, olive oil adds the richness, and the potato does what it does best. Each crisp slice is thick, savory, and just spiced enough to keep you reaching until the bag’s mysteriously empty.
Milk, Fish, Wheat, Soy
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Made By
Seiki
This daifuku blends firm, chewy mochi with the delicate flavor of Shine Muscat grape, one of Japan’s most prized and luxurious fruits. Known for their bright green color, floral aroma, and crisp, juicy sweetness, Shine Muscats are often sold at high-end fruit boutiques and gifted as seasonal delicacies.
Milk
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Made By
Oda Seika
This apple lemonade brings together two of Hiroshima’s most renowned fruit regions. Apples from the cool orchards of Takano develop concentrated sweetness, while lemons from sunny Setoda are grown without preservatives or wax. Together, it creates the perfect refreshment for slow afternoons and sunny balconies.
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Cold: Dissolve 1 sachet in a splash of hot water, then add about 80ml of cold water (or adjust to taste). Stir well and enjoy. For a fizzy twist, try using soda water instead. Hot: Add 1 sachet to a cup and pour in about 100ml of boiling water. Stir and enjoy.
Made By
Hayashi
This soft sponge cake takes inspiration from traditional manju, but swaps in apple bean paste made with Nagano’s Shinano Sweet apples. Finished with a white glaze and shaped like a little egg, it’s equal parts cute and delicious.
Milk, Eggs, Wheat, Soy
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Made By
Kanro
Puré Gummy has been a fan favorite in Japan since 2002, loved for its tangy sour coating and satisfyingly chewy texture. This limited-edition flavor exquisitely captures juicy Japanese peaches and fizzy soda for a sweet-tart combo that tastes like summer in candy form.
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Made By
Meiho Shokuhin
Golden pineapple is folded into the dough and paired with a smooth pineapple jam filling to create a donut that’s soft, fruity, and full of tropical flavor. Some might say pineapple doesn’t belong on pizza, but it definitely belongs in this donut.
Milk, Eggs, Wheat, Soy
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Made By
MD Holdings
Coco & Nana blends sweet banana with coconut, then coats it all in creamy white chocolate powder for a chewy, indulgent bite. Made with MCT-rich coconut (medium-chain fatty acids), it’s a treat that delivers on flavor without the guilt.
Milk, Tree nuts, Soy
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Made By
Kouyou Seika
When life gives you citrus, turn it into something you can slurp. Made with yuzu and Setouchi lemon, this jelly is sharp, silky, and wrapped in a delicate, edible film made from starch—so you can enjoy it as is, no unwrapping needed.
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Made By
Coris
Did you know that in Japan, sprinkling salt on watermelon is a popular way to enhance its sweetness? This candy, shaped like seeds you can actually eat, brings that tradition to life with juicy watermelon, a touch of salt, and classic ramune flavor.
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Made By
Kotobuki Seika
This crisp gaufrette cookie is filled with white chocolate flavored with Nijisseiki-nashi, fragrant 20th Century Asian Pear from Tottori Prefecture. In Japan, omiyage are regional travel souvenirs, often in the form of beautifully packaged sweets like this one.
Milk, Eggs, Wheat, Soy
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Made By
Kikuichi Arare
These arare rice crackers are made with 100% domestically grown glutinous rice and slowly baked over four days for a delicate crunch and soft center. They’re coated in a savory-sweet red miso glaze and finished with yuzu—one of Japan’s most prized citrus fruits—for a bright, fragrant contrast to the rich, umami flavor.
Wheat, Soy
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Alcohol
Made By
Watanabe Seishindo
This isn’t your average madeleine. With the bright flavor of Hiroshima lemon and a dip in white chocolate, it’s citrusy, sweet, and just the right amount of richness for a light summer indulgence.
Milk, Eggs, Wheat, Soy
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Made By
Tohato
With the gentle sweetness of Hokkaido melon and a touch of French Guerande salt, these crisp cookies bring together delicate flavor and an airy, crumbling texture — just the right companion for warm summer afternoons.
Milk, Eggs, Wheat, Soy
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Alcohol
Made By
Nomura Irimame Kakouten
Made with 100% sun-dried sea salt and a squeeze of lemon, these millet biscuits deliver bold flavor in a crisp, no-fuss bite. They’re salty, zesty, and impossible to stop at one.
Wheat
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Made By
Morihaku Seika
Seasoned with fragrant red ume plums, these mochi rice arare pack a crisp, tangy bite. The result is a bright, tangy snack that brings out the depth and character of Japan’s most iconic stone fruit.
Wheat, Soy
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Made By
Ragueneau Sasaki
This sable takes its name from yakkoi, the Aomori dialect word for “soft,” and lives up to it with a tender, melt-in-your-mouth texture. Made in collaboration with Ragueneau Sasaki, this Bokksu-exclusive flavor pairs rich chocolate with citrusy orange, a beloved combo given a distinctly Japanese spin.
Milk, Eggs, Wheat, Soy
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