Daikon-shima is a small island meaning “radish” in English that floats in the middle of the Nakaumi lake in Shimane Prefecture facing the Sea of Japan. The macarons are made using vegetables grown on the island as well as a cream containing powdered shijimi (freshwater clams) caught in the nearby area. Shimane is known as a major producer of shijimi clams. Fueled by hope to introduce the benefits of shijimi clams through sweets, the company worked together with MAROMARO, a confectionary shop in Sakaiminato City, to produce a macaron representing the image of a shijimi clam. The pitch-black macaron with a shape resembling a shijimi clam is comprised of the black shell made of a dough colored with edible ume (Japanese plum) charcoal powder and the filling made of white chocolate that resembles the meat. Other colorful macarons such as pink and green are also made with locally-grown agricultural products without using any coloring agents to bring out the original tastes and colors of each ingredient. Hand-squeezed by the pâtissier, the crispy macarons can be stored at room temperature.
The macarons come in “haribako (paper box),” a traditional handicraft unique to the region that boasts a strong Japanese confectionery culture since antient times. Each box is created by skilled artisans by pasting washi paper onto thick paper. Enjoy the exquisite macarons imbued with warm omotenashi spirit of Japanese confectioners and craft artisans.