Sakura in Kyoto
Made By
Hata Seika
Our Bokksu-exclusive dango mochi is flavored with matcha from Uji City, Kyoto. Uji is one of Japan’s top matcha producers, and Hata Seika has kneaded the verdant powder in the mochi dough and in its white bean paste filling.
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Made By
Koikeya
These limited edition thick-cut potato chips are an umami sensation. Koikeya combines milky cultured butter from Furano City, Hokkaido (a prefecture known for its incredible dairy) and French Lorraine rock salt for a luxurious chip.
Milk, Soy
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Made By
Bokksu X Watanabe Seika
This is our first partnership with Kyoto’s Watanabe Seika, who has been producing rice crackers for over seventy years. These Bokksu-exclusive arare combine creamy chocolate and bitter matcha for an endlessly interesting snack.
Milk, Soy
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Made By
Gâteaux de Voyage
This soufflé is exclusively sold in the spring, so it’s a popular seasonal gift for Japanese school graduations in March. It is carefully baked to be moist, fluffy, and encapsulate beautiful cherry blossoms with its gentle scent.
Milk, Eggs, Wheat, Soy
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Made By
Bokksu X Higashiyama Yatsuhashi Honpo
Yatsuhashi is a Japanese confection typically made of rice flour, sugar, and cinnamon. This senbei rice cracker is a take on traditional crunchy yatsuhashi. It’s shaped like an instrument called a koto and flavored with nutty black sesame.
Soy, Sesame
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Made By
Bokksu
Our exclusive cake is certainly pretty in pink. It’s flavored with bits of real sakura blossoms, which are pickled to preserve their fragrant flavors. See if you can find a full flower in your soft cake.
Milk, Eggs, Wheat, Soy
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Made By
Marusantamakiya
This was the first mochi we ever introduced in 2019, and our Members loved it so much that we’ve tried to curate as “mochi” of this treat as possible. Sakura mochi is a classic hanami (flower viewing) snack, and this treat is covered in rice flour to cut down on stickiness.
Soy
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Made By
Sakura Seika
Okaki are made with mochigome glutenous rice, giving this snack a sturdier texture than other rice crackers. It’s flavored with soy sauce and large granules of sugar for a lovely sweet treat.
Fish, Wheat, Soy
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Made By
Maeda Seika
A popular souvenir in Kyoto, these sablé are a crispy French butter cookie shaped like ume plum blossoms. They have a light taste of plum and sweet sugar.
Eggs, Tree Nuts, Wheat, Soy
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Made By
Tanabe
This puffed biscuit is extremely airy and crisp, with an almost savory flavor. On top is a sweet swirl of peach-infused white chocolate for delicate fruity flavor. Its packaging features Momotaro (peach boy) and his friends.
Milk, Soy
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Made By
Watanabe Seika
These arare are made with a special drying process, producing soft and fluffy rice crackers. The flavors are a mix of Shizuoka sakura, chidori (shredded seaweed and soy sauce), Nishiki (soy sauce), and Wakayama Ume Dayori, made with sweet Nanko plums.
Wheat, Soy
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Alcohol
Made By
Kabaya Foods
These petite gummies are shaped like strawberry shortcake slices. Each piece masterfully combines tart, sweet, and creamy flavors in one adorable bite. Line up eight slices in a circle to make your own Instaworthy gummy “cake.”
Wheat
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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
A combination of sencha leaves and roasted brown rice, this tea is filling and just a little bit different from most teas. Let its herbaceous and nutty aroma waft over you as the hot tea keeps you warm on winter nights.
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Steep the tea bag in hot water for at least 1 minute or to taste. Shake the bag gently as you remove and enjoy.
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