Translating to "new tea," shincha refers to the first harvest of green tea. This tea, meticulously plucked on the 88th day after the first day of spring, holds a profound historical significance. Imbued with the promise of good health and longevity, it has been revered as a lucky elixir since ancient times.

Kusamochi, a traditional Japanese sweet with roots tracing back to ancient Japan, is a traditional treat that captures the essence of yomogi, Japanese mugwort. These bite-sized mochi pieces unveil a harmony of flavors, as their velvety coating of black sesame kinako imparts a deep and aromatic taste.

Ishidaya’s time-honored dough recipe for this crunchy senbei has been passed down for generations. Shaped like the sun, the soy sauce-based sauce embodies simplicity and depth.

Kuzukiri is a summer delicacy known for its smooth, chewy texture. This version is adorned with rich black honey and can be enjoyed on its own or elevated with seasonal fruits or ice cream. Indulge in its refreshing allure, a perfect treat for warm days.

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With its crispy and light texture, this sweet rusk is carefully baked by the makers at Nisshodo with milk from Tochigi. Embodying attention to detail and dedication to excellence, it perfectly represents Nikko’s cultural heritage and natural beauty.

Furoshiki, a traditional Japanese wrapping cloth, carries a rich history that dates back centuries. The furoshiki was initially utilized in temples to wrap and transport sacred objects as far back as the Nara period (710-784). This versatile wrapping cloth doubles as a handkerchief, bandana, or bento box wrap.

Yuba is made from the thin film that forms on the surface of heated soy milk. This thin film is carefully harvested and dried, resulting in thin sheets of yuba. Nikko is known for this velvety smooth delicacy. Crafted from 100% domestically grown soybeans, these chips boast a rich flavor mixed with the familiar tastes of salt and pepper.

Motohashi Seika has crafted anko donuts with their tried and true recipe for over half a century. Here, these fluffy donuts feature sesame-filled sweet bean paste, offering a unique, nutty flavor. Enjoy with milk for a truly delightful experience.

Witness Uchiyama Tosaburo’s meticulous artistry as a single sesame seed is delicately coated with batter and adorned with an outer layer of sesame seeds. Their satisfying crunch is followed by the rich nuttiness of sesame flavor that lingers on the palate.

Delight in the colorful shapes of Seven Flavor Senbei, a stunning array of bite-sized rice crackers with seven distinct flavors. From the smoothness of salted butter to the whimsy of colorful sugar and shrimp senbei, each piece offers a unique taste and texture.

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Skyberry strawberries from Tochigi are known across Japan for their exceptional quality and exquisite flavor. The strawberries impart a delightful scent and essence when used in this crispy cookie, adding a touch of fruity bliss to the thin and crispy baked cookie.

Traditionally, rice was cooked in heavy iron pots called kama or kettles over an open flame. As the rice simmered, the water would evaporate, and the bottom layer of rice would toast and develop a deliciously crispy and fragrant texture. This layer, called okoge, turned into a deliciously crunchy treat. This senbei captures the essence of okoge with a flavor profile reminiscent of the special culinary treat.

Delve into the velvety embrace of milky white bean paste nestled within a tender dough. Adorned with its namesake on the packaging, this very treat is sold as a souvenir gift at Toshogu Shrine.

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In Japan, the ayu, or sweetfish, holds a special place as a symbol of summertime. This soft, fluffy marshmallow shaped like the iconic ayu symbolizes the summer season and its cultural traditions.