This traditional candy has been sold during festivals across Japan for centuries. The makers at Yashu Takamura have artfully and uniquely crafted each piece to resemble Japanese motifs. Inside its colorful packaging you’ll find figures in the shape of a maneki-neko (beckoning cat), Mt. Fuji, a cherry blossom, a sumo wrestler, and a daruma doll.

While walking through the streets of Nikko, you’ll be overcome by the amount of yuba promotions decorating restaurants and souvenir shops alike. This crunchy, fluffy soy treat is made from crispy fried yuba. They are the perfect light snack with a hint of salt.

Aged Sencha is made by slowly maturing carefully selected tea leaves at low temperatures. As the tea leaves age, the sharp bitterness fades into a refined, mellow taste. It is said that shogun Tokugawa Ieyasu was a great admirer of aged sencha.

With red bean paste cooked fresh every morning and dough kneaded from scratch, it’s easy to see why these donuts are Motohashi Confectionery’s signature product. These delicious bite-sized treats have gained popularity across Japan from word-of-mouth alone.

Black sesame seeds are intricately kneaded into soft mochi to create this delectable treat. Its chewy texture and sesame flavor perfectly exemplify traditional Japanese sweets.

Refreshingly sour with a hint of sweetness, this particular yokan flavor is quite rare to see. It’s inspired by Tochigi’s lemon milk beverage and features cute retro packaging.

These tiny morsels of arare are seasoned with Minoya Arare’s original dark soy sauce and carefully selected chili peppers. The arare is then intermixed with butter peanuts. The spiciness of the arare and the sweetness of the butter peanuts make this a treat you can’t put down.

These crunchy peanuts are deliciously wrapped in a mayonnaise and wasabi shell. Enjoy the spiciness of the wasabi mixed with the creamy, umami flavor of Japanese mayonnaise.

To the untrained eye, furoshiki wrapping cloth may just look like a piece of fabric. But furoshiki wrapping is an art, and a piece of Japanese history. The technique began in 710 B.C. Then, it was primarily used to wrap important goods and treasures in Japanese temples. In the present day, furoshiki cloth can be used to wrap gifts, bento boxes, books, and even bottles.

Amaou strawberries are known throughout Japan as the “King of Strawberries” for their supremely round, large, and sweet characteristics. The earthy flavor of these almonds perfectly combines with Amaou strawberry powder to create a delightful contrast of flavors.

Founded in the neighborhood of Nikko’s Toshogu Shrine, Ishidaya has been creating their lightly-baked rice crackers since 1907. This treat is named after craftsman Hidari Jingoro, who carved the wooden sleeping cat located at the shrine. The cat is so adored in Nikko, Ishidaya made it their logo.

This strawberry sweet is made from Skyberries, a premium strawberry produced in Tochigi, and mascarpone cheese exquisitely placed between a bittersweet crispy cookie.

This bite-sized sweet is the perfect marriage of smooth yogurt and sweet and sour strawberry jelly.

Uni, or sea urchin, has a delightfully creamy texture and a delicate blend of sweet and briny flavors. Here, uni is combined with salt from the Seto Inland Sea and 100% domestic Japanese rice to create a satisfyingly crisp rice cracker.

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Indulge in the unique texture of this chestnut-filled bite-sized manju. With its moist dough and mildly sweet seasonal filling, it's the perfect treat for a cozy afternoon with a cup of tea.

Renkon, or lotus root, is a mainstay in Japanese cuisine. For this treat, lotus root is made into a light chip and flavored with the aroma of plums.