Bamboo Wishes of Tanabata
Made By
Ginbis
You don’t have to look to the sky to see these stars. These crunchy star-shaped corn puffs are soaked with chocolate all the way to the center instead of simply coated on the outside, giving them a crispy and cute texture packed with cocoa flavor in every bite. Their lucky star shape makes them especially ideal for a Tanabata-themed snack spread.
Milk, Wheat, Soy
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Made By
Fashion Candy
Tida Pineapple from Okinawa’s Ishigaki Island brings vibrant tropical sweetness to this buttery financier cake. The pineapple purée adds fragrant fruit notes while the almond-rich cake stays moist and tender, creating a bright, summery flavor that feels straight out of Okinawa. Because it is.
Milk, Eggs, Tree nuts, Wheat, Soy
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Made By
Shouei
Literally translating to Festival Cooked Doll and inspired by centuries of Tokyo festival culture, these bite-sized sponge cakes are shaped like lanterns and drums. Made with an egg-rich batter and filled with refined red bean paste, each piece delivers a nostalgic sweetness reminiscent of summer street stalls.
Eggs, Wheat, Soy
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Made By
Kanro
This premium gummy pairs a soft outer layer with a rich jelly center that slowly melts across the tongue, creating a remarkably fruit-like bite. Hidden among the gummies, you may even discover a special star-shaped piece.
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Made By
Doshisha
For true chocolate lovers: Dense chocolate batter and generous chocolate chunks make this brownie especially rich without feeling overly heavy. The glossy silver packaging evokes a shimmering Tanabata night sky, pairing deep cocoa flavor with a cool, elegant summer atmosphere.
Milk, Eggs, Tree nuts, Wheat, Soy
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Made By
Sapporo Shunsaido
A flaky, indulgent flavor adventure. A showcase of Hokkaido’s dairy flavors, this crisp, layered pie sandwich is filled with rich butter cream and the deep aroma of caramelized sugar. Lightly crisp and rich without being too heavy, it feels especially luxurious alongside coffee or tea. It is also wrapped in a gentle floral-patterned package, giving it an elegant look that works well as a special gift.
Milk, Eggs, Wheat, Soy
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Made By
Monplaisir
A longtime Japanese biscuit favorite gets a bright, sunny citrus boost with lemon jam made from Setouchi lemons in Hiroshima. The lightly salted crackers balance the jam’s refreshing tartness, creating a clean, sunny flavor that keeps each bite feeling light like sun through the trees.
Wheat
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Made By
Wakou
Roasted hojicha tea gives this Kyoto-inspired confection its warm aroma and gentle toasted bitterness. Beneath the delicate sweetness is a mellow tea flavor that lingers softly, balanced by a smooth texture that almost dissolves as you eat. It’s the kind of refined sweetness often paired with an afternoon cup of tea in Kyoto.
Milk, Eggs, Tree nuts, Wheat, Soy
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Made By
Calbee
These airy corn crisps are seasoned with a rich Japanese-style consommé flavor with savory meat notes that sing in summer chorus with gentle sweetness and aromatic vegetables. Hidden among the chips, you may spot a rare lucky star-shaped crisp. Make a wish.
Wheat, Soy, Sesame
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Made By
Shouei
A longtime Tokyo festival favorite, ningyoyaki are small sponge cakes traditionally cooked in molded irons and sold at shrine fairs and street stalls. A literal taste of old Edo period culture. This version hides a smooth custard filling inside fluffy cake shaped like lanterns, drums, mikoshi shrines, and festival carriers. Which one did you get?
Milk, Eggs, Wheat, Soy
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Made By
Kanazawa Kenroku Seika
Noto Salt is a type of sea salt produced on the Noto Peninsula. Dive into this soft caramel cake boasting a buttery sweetness and a gentle yet savory finish. The salt sharpens the caramel flavor without overpowering it, working together to give each bite a mellow richness that leaves you satisfied and comforted.
Milk, Eggs, Wheat, Soy
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Made By
Satsumasendai Tourism and Products
Fragrant bergamot and bright orange peel bring a refreshing summer’s day citrus lift to this smooth Japanese black tea from Kagoshima. The blend is elegant and mellow and anything but overpowering, making it especially relaxing as an evening tea under starlight.
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Brew one bag with 150 ml (5 oz) of 90–100°C water. Steep 2 - 3 mins.
Made By
Senbei Lab
With real edamame bits baked into the cracker, this senbei is made by finely grinding green soybeans and is peppered with kinako (roasted soybean powder), which causes it to pack a powerful punch. While kinako literally means "yellow flour", it is commonly known as "soybean flour". Kinako is commonly used in sweets, but this rice cracker highlights the nutty flavor hidden within the kinako.
Soy
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Made By
Maeda Seika
Inside this flaky baked pie, smooth chocolate cream meets buttery caramel for a rich, sweet balanced filling. The shimmering gold package was designed to resemble stars sparkling across the night sky, a fitting companion for Tanabata festivities.
Milk, Wheat, Soy
Also Contains
Alcohol
Made By
Sanshin
A cheerful “lucky” themed packaging features bright, playful design elements inspired by plum motifs, making it eye-catching and fun to pick up. “Lucky Ume Mayo” is a savory snack made from fragrant, oven-baked rice crackers combined with the refreshing tartness of plum and the rich creaminess of mayonnaise, creating an irresistibly addictive flavor.
Milk, Eggs, Wheat, Soy
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Made By
Kameda Seika
Three varieties of seaweed are layered together to create an especially deep umami flavor that expands as you chew. Light, crispy, intensely savory; these addictive chips live up to their “infinite” name by making it difficult to stop at just one handful. Have another!
Crustacean shellfish, Wheat, Soy, Sesame
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