Seasonal anko

At Kikunoya we are striving to create new, unique and delicious delights using ingredients representative of the season in combination with our famous white anko.

In autumn we use Yaki-imo (baked yam), yaki-kuri (baked chestnuts), Hoshigaki (dried persimmon), Fuyu no Yuzu (winter apricot) and KinKan (Mandarin orange). In spring, sakura (cherry blossoms) ichigo (strawberries), shin-cha (new tea), and in summer, hakuto (white peach), anzu (apricot) and ume (green plum) are used.


Edo Tsumami left thumb: right : Yuzu	Strawberry cake

When producing these delicacies we never use jam or paste. All ingredients are fresh from the market. We take pride in producing our products by hand.