Blazing Maple Hills
Made By
Senbei Lab
Inspired by the brilliant hues of Japan’s autumn foliage, these maple leaf–shaped rice crackers come in eight flavors, from savory soy sauce with white sesame to earthy matcha and purple sweet potato. Each one is a bite-sized taste of the season.
Milk, Eggs, Wheat, Soy, Sesame
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Made By
Bokksu x Daimonji Ame Honpo
Hand-cut by a traditional Kyoto confectioner, these elegant hard candies come in two tempting flavors: golden loquat, a local specialty, and sweet, mellow fig. Keep these on-hand for an instant pick-me-up whenever you need something sweet.
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Made By
Wakou
This long-loved Kyoto favorite pairs two buttery, wave-shaped cookies with a layer of smooth chocolate cream. Crisp yet creamy, it blends Japanese and Western flavors in a treat enjoyed by all ages.
Milk, Eggs, Tree nuts, Wheat, Soy
Also Contains
Alcohol
Made By
Matsunaga Seika
This golden, crisp-baked cookie holds a filling of sweet bean paste made with domestically-grown Japanese chestnuts. With its deep, nutty sweetness, it’s a cozy companion for a cool autumn evening.
Milk, Tree nuts, Wheat, Soy
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Made By
Kameda Seika
Loved for over 40 years, Kotsubukko’s bite-sized rice crackers are easy to snack on anytime. This limited-edition bitter caramel flavor adds a rich, mature sweetness that’s perfect for crisp autumn days and pairs beautifully with a cup of coffee.
Wheat, Soy
Also Contains
Mollusk shellfish
Made By
Yamazaki Biscuits
Autumn in Japan means the scent of warm chestnuts drifting through the air. This snack elevates that classic fall flavor with the richness of chocolate, pairing smooth cream and fragrant Japanese chestnut paste between crisp, slightly bitter cocoa cookies.
Milk, Tree nuts, Wheat, Soy
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Made By
Kyoei Seicha
Let autumn’s warmth fill your cup with hojicha, a roasted Japanese green tea known for its deep, toasty aroma. Carefully roasted over charcoal, the leaves take on a nutty, almost caramel-like smoothness, perfect for slow sipping.
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Pour 100 ml (3.4 oz) of hot water at about 100°C (212°F) over one tea bag in a teacup. Steep for 30 seconds, then remove the bag before drinking.
Made By
Furuta Seika
This exclusive collaboration between Furuta Seika and Osaka’s Lapoppo Farm brings together two beloved tastes of autumn. Classic apple pie meets Japanese sweet potato in a buttery cookie that’s cozy, comforting, and unmistakably fall.
Milk, Eggs, Wheat, Soy
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Made By
Nakajima Taishodo
A true taste of Japanese autumn, this moist pound cake is packed with tender pieces of sweet potato that bring a mellow, earthy sweetness. Light and airy, it’s a comforting treat to enjoy as leaves drift past on a crisp fall afternoon.
Milk, Eggs, Wheat, Soy, Sesame
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Made By
Calbee
Autumn in Japan is a feast for the senses—blazing foliage, cool breezes, and the aroma of buttery soy sauce from food stalls. These skin-on potato sticks are crisp yet fluffy, with a rich, savory coating that tastes like the season itself.
Milk, Wheat, Soy
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Made By
Tengu Seika
Inspired by Japan’s love of curry rice on chilly days, these golden, crunchy senbei unleash a rich curry aroma and a bold, warming heat that builds with every bite.
Wheat, Soy
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Made By
Kagoshima Yutaka
Baked to a golden crisp, this flaky pie is made with Annou sweet potatoes from Kagoshima, a beloved autumn harvest prized for their naturally rich, honey-like sweetness.
Milk, Eggs, Wheat, Soy
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Made By
Igetadou
Baked to a golden hue reminiscent of streetlights on a rainy fall evening in Tokyo, this French-style cake from Igetado features fragrant beurre noisette (brown butter), in-house almond flour, and a gently sweet lemon tea flavor.
Milk, Eggs, Tree nuts, Wheat, Soy
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Made By
Shoei
Inspired by the French phrase for “cute gift,” this chic confection layers chocolate cream between crispy wafers, coats them in rich chocolate, and finishes with a generous sprinkle of buttery French feuilletine for a delightfully light crunch.
Milk, Eggs, Wheat
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Made By
Hanamaru Creation
A tribute to the whole-grilled squid often found at Japanese festival stalls, these squid-shaped crackers are fried to a golden crisp and dusted with a tangy, creamy mayonnaise seasoning.
Milk, Eggs, Wheat, Soy
Also Contains
Mollusk shellfish
Made By
Seiki
This mochi bursts with the flavor of Ehime’s beloved mikan, a citrus known for its seedless, juicy sweetness. Made with both the fruit’s juice and aromatic peel, it’s balanced with a touch of iyokan, a slightly more bitter citrus that adds a zesty edge.
Milk
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