I tried the karinto manju. I wonder if they deep-fried the Minagi manju? It seems like it has the same outer layer as Minagi manju, but with chocolate cream inside. It's delicious in its own way, but personally, I prefer Minagi manju. I admire how they always try new things. I hope Daheizan will make a comeback.

I found out about a wagashi shop in Tonda, Asakura City, Fukuoka Prefecture, through an Instagram post saying how delicious their sweets are. I had to go check it out. It only takes 40 minutes by car from my home to get there, so I arrived around 11 AM on a Sunday. The shop had a traditional Japanese atmosphere, and inside, there were four female staff members serving customers with a variety of wagashi displayed. They also had cream puffs and pudding for sale, but I had already decided what to buy. I found it - Kari and Edamame for 125 yen each. I bought five of them, planning to taste one later. I don't like things too sweet, so I don't buy a lot. The edamame paste inside, with a mild sweetness, was wrapped in a black sugar-colored coating and deep-fried. They were about 45mm in diameter, with a crispy coating. The taste of the frying oil was pleasant. The mild sweetness was really delicious. They mentioned that the crispy texture of the coating would disappear over time, but if you reheat them in the oven, the crispy texture would return. If they're that delicious, I'll have to buy some for the elderly lady next door next time. *I don't like sweet things, so I didn't eat them.

On the way back from the bubbly golf course, I passed by a shop that caught my eye. The sign for "Ichigo Daifuku" was waving in front of the store, so I just had to stop by! I parked my car in the front parking lot and looked up at the store, where the name "Tokojiya" was displayed. There were various unique names like "Asahi," "Kazokuya," and "Tokojiya," making it hard to figure out the official name of the shop, but I didn't worry about the adult circumstances. When I entered the store, I found out that the "Ichigo Daifuku" was already sold out. Despite all the signs attracting customers...? I looked for other specialty sweets and it seemed like they were promoting black sugar. I bought four pieces of "Minagi Manju" made with black sugar (100 yen each). When I received them, I was advised to consume them by the next day. By the way, they also sell a pack of 5 with oxygen absorbers included for 520 yen. I took them home. When I opened the package of the manju, it had a print saying, "Minagi is known for its excellent soil for sugar cultivation, which has produced the flavorful Minagi sugar. Minagi Manju is a local specialty made using this sugar." I tried one. It was a bite-sized piece with a soft and gentle texture. The slight saltiness on the outside enhanced the sweetness of the red bean paste inside. It wasn't outstandingly delicious, but eating a sweet made with locally produced sugar like this changes the experience. (￣▽￣) I enjoyed it. Thank you for the meal.

I have been eating at this place since I was little. Every time I go, there are new items available, making it fun to visit. They have a variety of affordable sweets that are perfect for celebrations, offerings during the equinoctial week, or as gifts for friends. If you ever come to Amagi, be sure to stop by, try a variety of treats, and enjoy! I would love to go back again soon.

I decided to go in search of stardust because I was reminded of someone who said that even dreams are sad. I visited "Kaguraya," a traditional Japanese sweets shop in Asakura City, Fukuoka Prefecture. The shop sells a variety of traditional Japanese sweets, including candies and sweets made with locally produced brown sugar. I was looking for a specific item called "Akizuki no Hoshikuzu," which I found among several puddings in the back of the shop. After a bit of waiting, I finally placed my order for two of them. The service was a bit slow, but eventually, I got my hands on the sweets and made my purchase. The reason for choosing "Akizuki no Hoshikuzu" is because it is made with kudzu, a local specialty of the town of Akizuki in Asakura City. The texture of the kudzu adds a unique element to the pudding. The pudding itself had a strong egg flavor and a nice consistency. However, it was missing some traditional toppings like yellow powder and black honey. Despite this, the shop is known for offering delicious sweets, and I recommend visiting Kaguraya when in the Asakura area.

In April 2018, I visited a traditional Japanese confectionery shop in Amagi, Asakura City. While the shop seemed ordinary at first, I was amazed by some of the unique items they offered. One such item was the black sugar, which left a lasting impression on me. They also had a rare delicacy called "kawatake," made from a freshwater algae found only in certain parts of Kyushu. It is considered a luxury item and was once presented as a gift to the shogunate. Although I didn't purchase it due to its high price, I hope to try it someday. The shop also offered other traditional sweets such as "mina-ki sugar," which was the best black sugar I have ever tasted. It had a strong and vibrant flavor, reminiscent of fireworks. The shop also sold "asa-hi ame," a simple candy made with mina-ki sugar, which had a pleasant and unique flavor. I also tried the "chimaki," a moist and slightly sweet rice cake wrapped in bamboo leaves, as well as the "kuri daifuku," a soft rice cake filled with chestnut paste, and the "mame daifuku," a rice cake filled with sweet red bean paste and beans. Overall, I was impressed by the quality of the sweets and the unique flavors offered by this traditional Japanese confectionery shop.

This shop was recommended by a relative, who said it was a famous historic establishment, and she drove me there. The building had a charming atmosphere. The shop is famous for its Karinto and Minagi, which I didn't understand at first. Minagi refers to Minagi sugar, a type of sugar that is carefully made. The price was reasonable at 100 yen each. There were many other traditional Japanese sweets available, and the shop was bustling with customers who had driven there. There was also a small seating area inside. I bought Karinto, Minagi, jelly, and plum daifuku. They gave me a free treat when I left, which was a nice surprise. When I got home, I tried the Karinto and Minagi first. The Karinto had a shiny appearance and a crispy texture, with a rich flavor from being fried in high-quality oil. The tomato jelly had a refreshing sweetness without a strong vegetable taste. The pear jelly and plum daifuku were also delicious. I would love to try Karinto and Minagi again.

While strolling through the fish market, I happened to meet a bird mom and we talked about the award-winning author Rin Hamuro. She kindly gave me a souvenir of Minaki sugar, a handmade black sugar that is gentle on the body and suitable for diabetics. Back at the office, I immediately made cinnamon coffee using a Delonghi espresso machine and added a spoonful of Minaki black sugar. The sugar slowly melted into the coffee, creating a mild and delicious flavor with a rich color similar to Okinawa-produced black sugar. It is low in sweetness but packed with minerals and protein, making it a great choice for those with diabetes. The sugar is made from locally grown Satsuma cane, using traditional methods that require time and effort, which is why it is quite expensive. However, since only a small amount is needed, the mineral-rich black sugar seems like a good option. I would love to visit the store if I have the time. Kaguraya Confectionery: http://www.kaguraya.co.jp/ Minaki Sugar: http://www.kaguraya.co.jp/sugar/

This is a gift I received. It's from a sweet shop in Asakura, Fukuoka. I haven't been there myself. They bought it early in the morning, so the regular daifuku wasn't ready yet, so they got chestnut daifuku. And... two plum daifuku. We shared them, but I managed to get three of them. First, the skin is smooth and soft, not too chewy. It's delicious. It's not mochi-like, more like a soft and delicate texture. The filling inside was like candied chestnuts, not too sweet, complementing the sweetness of the red bean paste and creating a dreamy collaboration. If the mochi skin had a bit more volume, the overall balance would have been better. When considering the overall taste, it might go well with hojicha tea. As for this one with plum inside, they also sell it in Osaka as "small peach daifuku". Hmm... sorry, I only ate half (one bite) and left the rest. This combination, unlike the one with tomato daifuku from Josui-an in Fukuoka, just didn't work for me... So, in conclusion, the chestnut daifuku was very delicious.

My friend brought me some "Karinto Sanma" from Kurofune Karinto, which was sold out before. The color is softer compared to the "Kurofune Karinto" and the texture is just like a real manju! I toasted it a bit and let it cool, the surface became crispy and delicious. I also found another one at "Hakata Hankyu". I toasted it a bit as well to make it crispy. The filling inside didn't have much difference in taste. I think the crispy texture of "Kurofune" is the best! I want to try various karinto and manju from different shops now. Thank you.

I visited the place in July or August, I remember it was very hot and difficult. I heard they make brown sugar, so I made a detour to visit. When I entered the shop and searched hard, I couldn't find anything related to it. When I asked, I found out that the brown sugar is made from October onwards, and it is displayed in stores around November as a seasonal product. It also depends on the amount of sugar cane produced, so once it's sold out, the season is over. After hearing that, I definitely thought I would come back again! And I did. Revenge successful! The precious Minagi sugar. According to one theory, Minagi sugar has been produced as a specialty product of the former domain since the late Bunka era (late 1800s), and at its peak, there were 12 water mills for sugar pressing and about 500 hectares of sugar cane fields cultivated in the Minagi area. It is said that it was once on the decline due to pressure from foreign products, but the revival effort is truly admirable, reflecting the determination of the craftsmen. There were samples prepared in the store, and I tried it for the first time, and this! Is this a new type of black sugar that is not from Kagoshima or Amami? I knew that the taste changes significantly depending on the production method, but this one is moist. It is different from the hard, crystalline and dry image I had before... The fresh surprise, along with the mild, soft, and delicate sweetness that spreads in the mouth. There are black sugars with a strong sweetness that can be harsh on the throat, but maybe the original sugar cane is different, as this one is not as strong and has a refreshing sweetness. The production quantity is limited, so it is expensive, but I found it to be worth it. If it runs out, I will come back to buy more. If it's sold out, well, that's fine too. On a side note, I heard there was a steamed bun made with wheat gluten, so I tried to find it this time... but of course, it wasn't there. When I asked again, I found out it's a summer limited product. Why? You won't be satisfied with just one visit, what a clever Japanese sweets shop... Well, it's okay, I'll come back when it gets hot again. Maron cheese manju. The cheese flavor is strong and delicious on its own, but with a whole chestnut added, it's impossible not to be happy. Delicious. Chestnut manju. This one brings out the sweetness of the chestnut. It takes a bit of effort as it's candied, personally I'm a bit disappointed that it uses white bean paste. But in terms of balance with the candied chestnut, it's probably better than using mashed bean paste. I'm starting to crave candied chestnuts... Oh no! I forgot to buy chestnut daifuku... Minagi sugar (photo is 380g) - 1100 yen Maron cheese manju - 158 yen Chestnut manju - 160 yen

First of all, the store is located at a corner of an intersection, making it easy for cars to come in and out. The interior of the store feels dark and there was no greeting like "welcome". They sell various sweets like daifuku, pudding, and others, but there was no recommended item or specialty. They had fried manju (sweet bun) made with brown sugar available for tasting, and you get one for free if you purchase. It's better to try before buying as it leaves a greasy feeling in your mouth. It was quite oily compared to other stores. I personally didn't like it much. I also bought two chestnut manju, which were just average. It didn't make me go "wow, delicious."