A classic manju filled with bean paste. With its moist dough and mildly sweet filling it always goes down well.

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We partnered up with Nemotoen to bring you this exclusive blend of their matcha and sencha. Blending the fullness of matcha powder with the bright and vegetal taste of sencha makes this tea a special treat that moves across the palate.

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Shiroebi, or white shrimp, are pale pink colored shrimp lauded as ‘Jewels’ of Toyama Prefecture. Combined with locally sourced glutinous rice, this arare is a treat for any seafood lover.

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Sweet potatoes are yet another famous product of Ibaraki. This adorable cookie resembles the very Beniharuka sweet potato it is made of. Ideal for an afternoon tea break.

A specialty of Mito, natto fermented soybeans are a love or hate food, even for Japanese people. This snack style natto is perfect for a first taste, as it has been dried to get rid of the stickiness and reduce the characteristic strong smell. We recommend a drink to counteract the saltiness.

Made with melon juice from Ibaraki, this refreshingly sweet melon jelly is perfect for those hotter autumn days. Pairs well with cakes and a cup of tea.

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Full of juicy Ibaraki strawberry jam, this mini tart is the perfect mix of sweet and sour.

While carrots are yet another crop frequently grown in Ibaraki, this puffed rice treat is merely playing with the shape for its packaging. Created in Ibaraki over 50 years ago, it always gets a reaction for the nostalgia it evokes.

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A cookie filled with sweet white peaches grown in Okayama prefecture. Full of aroma and ideal with a hot cup of tea.

Named after famous 10th century samurai Taira No Masakado, who to this day is revered as a symbol of strength and resistance, this senbei is made with locally sourced Ibaraki rice and soy sauce. Simple, honest and best enjoyed with a cup of tea.

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Konbu, or edible kelp, is a staple of Japanese cuisine as it is used to make dashi broth. Rich in nutrients and with no other seasoning than salt used, this arare is a truly healthy snack.

Ibaraki-grown Beniazuma are one the sweetest and least fibrous sweet potatoes there is. Mixed with white bean paste and a dash of brandy before baking, the sweetness is just right.

Ibaraki Prefecture boasts the largest production of chestnuts in the country, making them a popular souvenir. We partnered up with CorCarino to bring you this exclusive chestnut flavor karinto. Just the right mix of crunchy and sweet, it perfectly compliments a cup of tea.

Packed full of flavor, this manju blends white bean paste with blueberries and blueberry juice from Ibaraki’s Omitama City. Also tastes great when chilled.

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Ibaraki produces an outstanding number of products, with each city offering a local surprise. We're embracing that spirit this month, by including a surprise tableware item. What will you get?

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