During the period of Japan’s national isolation from 1639 to 1854, international trade was severely limited. Restrictions placed on the entry of foreigners to Japan and Japanese people were forbidden to leave the country without permission. At the time, although sugar was valuable, it was relatively easy to obtain in Nagasaki as it served as one of the few trading ports during this time. Offering dishes cooked using sugar was a unique way to welcome guests in this region. Most of Nagasaki’s local cuisine still has a sweet taste, including gomadofu (sesame tofu), which has a brown color as it is made by roasting sesame seeds. However, due to the sweet taste, it is not generally accepted as a side dish in other parts of Japan. MOCHI MOCHI SESAME TOFU was produced to change people’s minds and to give sesame tofu a brand-new life as a dessert. Serve it with the attached kinako powder (sweet roasted soybean flour) and kuromitsu syrup, both of which match the flavor of the sesame tofu perfectly. In addition, processed through an unchanged method since the founding of the business, the sesame tofu does not contain any preservatives or coloring agents and can be stored at a room temperature for one year.