Kasho Rokugan Wagashi Seisakusyo Wasanbon Nama-Warabimochi is a warabimochi that luxuriously uses genuine bracken starch and domestically produced wasanbon sugar. The completed warabimochi has a strong stickiness and silky texture, but it tends to become solid and elastic over time. We have succeeded in individually packaging the freshly made warabimochi in an extremely fresh and silky state by using the world’s first (according to our own research) warabimochi-specific filling machine to fill it immediately after kneading. Unbound by conventional molds, we have developed a franchise chain called “Kyoto Rikyu no Nama-Warabimochi” to offer new ways to enjoy wagashi in a storeless format and started “Tokyo Wagashi Lab” as a new “framework creation” for planning, development, manufacturing, and distribution of wagashi. As a result of exploring new forms of wagashi, Kasho Rokugan Wagashi Seisakujo has embarked on developing high-quality wagashi that can be accepted overseas. 1, We have achieved individual packaging of freshly made warabimochi using the world’s first (according to our own research) warabimochi-specific filling machine. 2, It uses no preservatives, yet has a long shelf life even though it’s fresh. 3, We have realized the authentic taste and freshly made texture using carefully selected ingredients. Generally, fresh confectionery only lasts 2-3 days to maintain its texture, taste, and freshness, but our freshly made warabimochi has an extraordinary shelf life of 15 days from manufacture due to our unique manufacturing method. By generously using rare ingredients such as genuine bracken starch and wasanbon sugar and filling the freshly made silky, chewy texture immediately, we can offer a warabimochi with unprecedented texture as a gift. It can be enjoyed chilled for its chewy texture, or at room temperature for its original silky, chewy texture. First, enjoy the taste of the ingredients as they are, then try sprinkling it with kinako, and if you like, add kuromitsu. Regarding safety, we ensure quality you can enjoy with peace of mind through various inspections by institutions such as ISO22000/FSMS (acquired in May 2023), regular inspections by the Japan Food Functionality Analysis Center, and a HACCP-certified factory.

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