A quintessential combination loved by those around the world on Valentine’s day. These bite-sized morsels of strawberry perfection are wrapped in a milk chocolate outer layer.

Decadent chocolate is intricately kneaded into this traditional Japanese classic to create the perfect Valentine’s day treat. Each mochi is wrapped in an edible wrapper.

Fresh eggs and soft dough baked with Japanese domestic flour make the fluffy pancake-like patties that surround the azuki bean paste and strawberry jam filling of this dorayaki.

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Since the 1960s, children with insatiable sweet tooths have flocked to candy shops across Japan in hopes of getting candy-coated mugi, or barley. Here, mugi is covered in a perfectly sugared strawberry flavoring.

Manekineko, or the beckoning cat, are good luck symbols in Japanese culture. For those looking for love this Valentine’s Day, red manekineko are said to bring forth good fortune in love and marriage. Here, the manekineko motif is carefully sculpted into a hand-baked rice cracker.

Mikan, a type of mandarin orange, is favored in Japan during the winter months for its refreshing sweet and tart balance. This mikan jelly is made from the juice of mikans from Kishu. It pairs wonderfully with a warm cup of tea.

Filled with slightly sweet red bean paste, this moist Japanese-style pie has a wonderfully tender, buttery crust. It’s perfect as a light dessert or as an afternoon snack.

Dotonbori. Osaka Castle. Tsutentaku Tower. Nakanoshima Park. When Osaka is said, these historical and architectural beauties appear in the minds of many Japanese people. Here, they are illustrated on the packaging of these delightfully fluffy arare.

Kinako is slightly nutty, delicately sweet, finely ground and roasted soybean flour. It is most commonly associated as a topping for mochi. Here, it is infused into tri-colored dumplings to lend them their unique flavor.

This savory sable cookie is unassuming at first glance. Upon closer inspection you’ll be pleased to find bits of senshu onion carefully kneaded into its dough. This crumbly, slightly sweet mouthful gives the impression of french onion soup on the palate.

Kuzu, or arrowroot, is ground into a powder with yuzu from Kochi Prefecture to create the main ingredient of this drink. Adding boiling water to this mix results in a gentle, honey-like consistency perfect for drinking on a winter’s day.

Starting as early as the 8th century, travelers would try okoshi, crushed millet treats, in Osaka and buy them as souvenirs. Here, Amidaike Daikoku has flavored their okoshi with white chocolate and raisins, creating their renowned Osaka Chiyoko.

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While traveling down the streets of Dotonbori in Osaka, you may come across stalls selling ikayaki, savory squid pancakes. Here, squid is fried and finished with red ginger to create the perfect savory and tangy bite.

These crunchy morsels tempt the tastebuds the moment they are placed on the tongue. The tangy red ginger shell is beautifully balanced with the savory and salty peanuts inside.

Kelp from Hokkaido’s Donan region is thoughtfully kneaded into these deep fried rice crackers. They are then finished with a sprinkling of Fuji-no-kombucha, kelp tea, for a light, refreshing flavor.

This red soup bowl is decorated with a flock of golden plovers, called a chidori pattern. Small but resilient birds, plovers have the ability to fly through strong winds and high waves during migration. The chidori pattern represents the ability to overcome challenges.