{"title":"Monaka","description":"","products":[{"product_id":"monaka-rond-7013-mm-44g","title":"Round Monaka 70*13 mm, 4.4g","description":"\u003cp\u003eThe filling is placed between two shells.\u003c\/p\u003e\n\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a paste.\u003c\/p\u003e\n\u003cp\u003eThis paste is then poured into moulds and baked at high temperature. The baking process requires great skill and experience, as the time and temperature must be controlled with precision. This process produces an extremely fine and crispy texture far superior to the wafer known in the West. Traditionally, the filling is made of sweet red bean paste (anko), but there are also common variations made with white bean paste or chestnut paste, or even ice cream.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"65 pairs","offer_id":54111387418957,"sku":"NISMONAKA04-S","price":35.02,"currency_code":"EUR","in_stock":true},{"title":"650 pairs","offer_id":54111387451725,"sku":"NISMONAKA04","price":272.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKA04-z1.jpg?v=1783426180"},{"product_id":"monaka-rond-3-compartiments-719-mm","title":"Round Monaka 3 Compartments 71*9 mm","description":"\u003cp\u003eThe filling is placed between two shells.\u003c\/p\u003e\n\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough.\u003c\/p\u003e\n\u003cp\u003eThis dough is then poured into moulds and baked at high temperature. The baking process requires great skill and experience, as the time and temperature must be controlled with precision. This process produces an extremely fine and crispy texture far superior to the wafer known in the West. Traditionally, the filling consists of sweetened red bean paste (anko), but common variants also exist made with white bean paste, chestnut paste, or even ice cream.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"50 pairs","offer_id":54111387484493,"sku":"NISMONAKA10-S","price":31.04,"currency_code":"EUR","in_stock":true},{"title":"475 pairs","offer_id":54111387517261,"sku":"NISMONAKA10","price":219.91,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKA10-z1.jpg?v=1783426389"},{"product_id":"monaka-rond-karamatsu-58125-mm","title":"Round karamatsu monaka 58*12.5 mm","description":"\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into powder and mixed with water and sugar to form a dough. This dough is then poured into moulds and baked at high temperature. The baking process requires great skill and experience, as the time and temperature must be precisely controlled.\u003c\/p\u003e\n\u003cp\u003eThis process produces an extremely fine and crispy texture far superior to the wafer known in the West.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"65 pairs","offer_id":54111387582797,"sku":"NISMONAKA11-S","price":34.93,"currency_code":"EUR","in_stock":false},{"title":"650 pairs","offer_id":54111387615565,"sku":"NISMONAKA11","price":270.14,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKA11-z4-s.webp?v=1782200019"},{"product_id":"monaka-forme-donut-8215-mm","title":"Monaka donut shape 82*15 mm","description":"\u003cp\u003eThe filling is placed between two shells.\u003c\/p\u003e\n\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough.\u003c\/p\u003e\n\u003cp\u003eThis batter is then poured into moulds and baked at high temperature. The baking process requires great skill and experience, as the time and temperature must be precisely controlled. This process produces an extremely fine and crispy texture far superior to the wafer known in the West. Traditionally, the filling consists of sweetened red bean paste (anko), but common variants also exist using white bean paste or chestnut paste, or even ice cream.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"27 pairs","offer_id":54111387648333,"sku":"NISMONAKA27-S","price":25.12,"currency_code":"EUR","in_stock":false},{"title":"270 pairs","offer_id":54111387681101,"sku":"NISMONAKA27","price":173.46,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKA27-z1.jpg?v=1783426752"},{"product_id":"monaka-rond-7814-mm","title":"Round monaka 78*14 mm","description":"\u003cp\u003eThe filling is placed between two shells.\u003c\/p\u003e\n\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough.\u003c\/p\u003e\n\u003cp\u003eThis batter is then poured into moulds and baked at high temperature. The baking process requires great skill and considerable experience, as the time and temperature must be precisely controlled. This process produces an extremely fine and crispy texture far superior to the wafer known in the West. Traditionally, the filling is made from sweetened red bean paste (anko), but common variants also exist using white bean paste or chestnut paste, or even ice cream.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"35 pairs","offer_id":54111387713869,"sku":"NISMONAKA30-S","price":29.62,"currency_code":"EUR","in_stock":true},{"title":"350 pairs","offer_id":54111387746637,"sku":"NISMONAKA30","price":220.85,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKA30-z1.jpg?v=1783410879"},{"product_id":"monaka-rond-7016-mm","title":"Round Monaka 70*16 mm","description":"\u003cp\u003eThe filling is placed between two shells.\u003c\/p\u003e\n\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough.\u003c\/p\u003e\n\u003cp\u003eThis batter is then poured into moulds and baked at high temperature. The baking process requires great skill and considerable experience, as the time and temperature must be precisely controlled. This process produces an extremely fine and crispy texture far superior to the wafer known in the West. Traditionally, the filling is made from sweetened red bean paste (anko), but common variants also exist using white bean paste or chestnut paste, or even ice cream.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"45 pairs","offer_id":54111387779405,"sku":"NISMONAKA36-S","price":29.81,"currency_code":"EUR","in_stock":true},{"title":"450 pairs","offer_id":54111387812173,"sku":"NISMONAKA36","price":219.91,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKA36-z1.jpg?v=1783411899"},{"product_id":"monaka-forme-fleur-d-ume-57175-mm","title":"Monaka ume blossom shape 57*17.5 mm","description":"\u003cp\u003eThe filling is placed between two shells.\u003c\/p\u003e\n\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough.\u003c\/p\u003e\n\u003cp\u003eThis batter is then poured into moulds and baked at high temperature. The baking process requires great skill and considerable experience, as the time and temperature must be precisely controlled. This process produces an extremely fine and crispy texture far superior to the wafer known in the West. Traditionally, the filling is made from sweetened red bean paste (anko), but common variants also exist using white bean paste or chestnut paste, or even ice cream.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"60 pairs","offer_id":54111387943245,"sku":"NISMONAKC17-S","price":35.02,"currency_code":"EUR","in_stock":false},{"title":"600 pairs","offer_id":54111387976013,"sku":"NISMONAKC17","price":272.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKC17-z1_a2dcdfe1-8b35-4b51-b600-af1149632298.jpg?v=1783426585"},{"product_id":"monaka-forme-chataigne-5356-mm17-mm","title":"Monaka Chestnut Shape 53*56 mm*17 mm","description":"\u003cp\u003eThe filling is placed between two shells.\u003c\/p\u003e\n\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough.\u003c\/p\u003e\n\u003cp\u003eThis batter is then poured into moulds and baked at high temperature. The baking process requires great skill and considerable experience, as the time and temperature must be precisely controlled. This process produces an extremely fine and crispy texture far superior to the wafer known in the West. Traditionally, the filling is made from sweetened red bean paste (anko), but common variants also exist using white bean paste or chestnut paste, or even ice cream.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"50 pairs","offer_id":54111388008781,"sku":"NISMONAKC33-S","price":29.62,"currency_code":"EUR","in_stock":false},{"title":"850 pairs","offer_id":54111388041549,"sku":"NISMONAKC33","price":371.56,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKC33-z1.jpg?v=1783426905"},{"product_id":"monaka-sakura-5555125-mm","title":"Monaka sakura 55*55*12.5 mm","description":"\u003cp class=\"MsoListParagraph\"\u003e\u003cspan style=\"mso-spacerun: yes;\"\u003e\u0026nbsp;\u003c\/span\u003eThe filling is placed between two shells. Creating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough. This dough is then poured into moulds and baked at high temperature. The baking process requires great skill and experience, as the timing and temperature must be precisely controlled. This process produces an extremely fine and crispy texture far superior to the wafer known in the West.\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eTraditionally, the filling is made from sweetened red bean paste (anko), but common variations also exist using white bean paste, chestnut paste, or even ice cream.\u003c\/p\u003e\n\u003cp\u003eIt is said that the name \"monaka\" derives from a poem by Minamoto no Shitago, a poet of the Heian period.\u003c\/p\u003e\n\u003cp\u003eThe story goes that during a celebration held at the imperial court to admire the moon, the nobles present drew a connection between the moon described in this poem and the round white mochi served at the gathering. They reportedly named these sweets \"monaka no tsuki\" (moon in the middle), combining the imagery of the poem with the appearance of the confection.\u003c\/p\u003e\n\u003cp\u003eIt should be noted that in the middle of the Edo period (1603–1868), a confection called \"monaka no tsuki\" was sold by a senbei shop in Yoshiwara.\u003c\/p\u003e\n\u003cp\u003eHowever, it was not until the Meiji era (1868–1912) that the process of filling monaka and giving them a more functional or decorative shape was developed.\u003c\/p\u003e\n\u003cp\u003eFrom that point on, these small shells grew in popularity and are now regarded in Japan as a work of culinary art, renowned for their richness of textures (crispy or soft) and flavours.\u003c\/p\u003e\n\u003cp\u003eMonaka holds an important place in Japanese confectionery culture. Its filling and shape generally evolve according to the seasons or celebrations throughout the year.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"65 pairs","offer_id":54111388336461,"sku":"NISMONAKC125-S","price":35.07,"currency_code":"EUR","in_stock":false},{"title":"650 pairs","offer_id":54111388369229,"sku":"NISMONAKC125","price":286.26,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKC125-s.webp?v=1782200019"},{"product_id":"monaka-dorade-954814-mm-20-paires-droite-gauche","title":"Monaka sea bream 95*48*14 mm, 20 pairs (Right + Left)","description":"\u003cp\u003eThe filling is placed between two shells.\u003c\/p\u003e\n\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough.\u003c\/p\u003e\n\u003cp\u003eThis batter is then poured into moulds and baked at high temperature. The baking process requires great skill and experience, as the time and temperature must be precisely controlled. This process produces an extremely fine and crispy texture far superior to the wafer known in the West. Traditionally, the filling consists of sweetened red bean paste (anko), but common variants also exist using white bean paste or chestnut paste, or even ice cream.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111406915917,"sku":"NISMONAKC47RL-S","price":26.07,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKC47RL-z-s.webp?v=1782200019"},{"product_id":"monaka-rond-39105-mm","title":"Round Monaka 39*10.5 mm","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003eMonakas are delicate Japanese confections made of two thin, crispy wafers crafted from glutinous rice, traditionally filled with a smooth and sweet red bean paste. Their unique texture perfectly marries the light crunch of the outer shell with the meltingly soft sweetness of the filling, offering a tasting experience that is as refined as it is balanced. Appreciated for their elegance and subtlety, monakas captivate with their delicate flavours and their carefully considered presentation, inspired by the art of Japanese confectionery. Ideal at tea time, they invite you on a true gustatory journey through tradition, authenticity and finesse.\u003c\/div\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"50 pairs","offer_id":54111472320845,"sku":"NISMONAKA01-S","price":25.59,"currency_code":"EUR","in_stock":true},{"title":"2400 pairs","offer_id":54111472353613,"sku":"NISMONAKA01","price":841.71,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKA01-s.webp?v=1782200019"},{"product_id":"monaka-chrysantheme-chiyogiku-6711-mm","title":"Monaka chrysanthemum Chiyogiku 67*11 mm","description":"\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough. This dough is then poured into moulds and baked at high temperature. The baking process requires great skill and experience, as the time and temperature must be precisely controlled.\u003c\/p\u003e\n\u003cp\u003eThis process yields an exceptionally fine and crispy texture, far superior to the wafer known in the West.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"55 pairs","offer_id":54111472386381,"sku":"NISMONAKA13-S","price":31.28,"currency_code":"EUR","in_stock":false},{"title":"550 pairs","offer_id":54111472419149,"sku":"NISMONAKA13","price":237.92,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKA13-s.webp?v=1782200019"},{"product_id":"monaka-assortiment-fleurs-4313-mm","title":"Monaka assorted flowers 43*13 mm","description":"\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough. This dough is then poured into moulds and baked at high temperature. The baking process requires great skill and experience, as the time and temperature must be precisely controlled.\u003c\/p\u003e\n\u003cp\u003eThis process yields an exceptionally fine and crispy texture, far superior to the wafer known in the West.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"50 pairs","offer_id":54111472451917,"sku":"NISMONAKA38-S","price":27.49,"currency_code":"EUR","in_stock":false},{"title":"1250 pairs","offer_id":54111472484685,"sku":"NISMONAKA38","price":492.89,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKA38-s.webp?v=1782200019"},{"product_id":"monaka-barette-rectangle-1542512-mm","title":"Monaka rectangle barrette 154*25*12 mm","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"___be36l80 fbotcpb fy77jfu f6dzj5z\"\u003e\n\u003ci aria-hidden=\"true\" data-tabster-dummy=\"\" role=\"none\" tabindex=\"0\"\u003e\u003c\/i\u003e\n\u003cdiv class=\"fai-CopilotMessage r1f6yzd6 ___1fjo9g7 f1g2tzg5 fgct6un fy77jfu f2c7lf3\" name=\"[object Object]\" data-tabster=\"{\u0026quot;groupper\u0026quot;:{\u0026quot;tabbability\u0026quot;:2},\u0026quot;focusable\u0026quot;:{}}\" aria-posinset=\"40\" aria-setsize=\"40\" aria-labelledby=\"copilot-message-r18j-title copilot-message-r18j\" role=\"article\" tabindex=\"0\"\u003e\n\u003cdiv class=\"r17kselw\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"fai-CopilotMessage__content r1izxv8h ___7qar2c0 fcthzvy\" id=\"copilot-message-r18j\" dir=\"auto\"\u003e\n\u003cdiv\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cdiv class=\"___1vve6yh f22iagw f1vx9l62 f122n59 f3bhgqh f1mnxvew fly5x3f\"\u003e\n\u003cdiv class=\"___j4vmuw0 f22iagw f1vx9l62 f1869bpl fly5x3f fbc6vix\"\u003e\n\u003cdiv data-testid=\"loading-message\" tabindex=\"-1\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv data-testid=\"lastChatMessage\" class=\"___1yop6mf f336tjw f9ijwd5 fz7g6wx fod5ikn f1s184ao\" id=\"response-idr18h\"\u003e\n\u003cdiv class=\"___1peis63 f22iagw f1063pyq f6jr5hl f1c88k3p\"\u003e\n\u003cdiv class=\"___4htdyp0 fz7g6wx fy77jfu\"\u003e\n\u003cdiv data-message-type=\"Chat\" data-testid=\"markdown-reply\" class=\"___1j4t0a1 f1lmfglv f1abmfm4\" aria-hidden=\"false\" dir=\"auto\"\u003e\n\u003cdiv class=\"___nfp7g60 f22iagw f1vx9l62 fkmyikg fk15e71 f1k953kz f137keqj f1rncccw f1stllg3 f1w4kmmc f1tric3v f10dk5ic fx8cdsv f16nlwsl f1eookvz fhjrts3 fqugt2f f18d18k8 f1v1vhmp f1hdmul3 f198vjnp f2dshw1 fjpjndq fnmj2pj ffrrb40 f1mon110 fhajzam fimndk6 fxv4dng fb1rn9k f59wlhv f1xmfh30 f18yf5o5 fmr6chf fw8qy2q ff161sd f1qr7t77 f1yyogn1 foogchg fp5872b f1tpb8gf f1hdgrc8 f1vatr43 frkxccd f9pdzkb f158oiaz ft5kggy f5l4ui7 f13j03li f18xdoka f8off4e f1go6zfc f128n2ra f1jpxw2j f1lwd9n0 fy0b8hm f1g2633v fx4kvgi fkvolse f1gxrt3a f1os76ua f1js9cnw f1g87ej0 freluf8 f1yggaq6 f2i3chp f1151osp florpoh f35kzfz ftp9m57 f1e288vi fz62hnz fixvuys f1nmofwh fc1c6mv f18a2er7 fhvkrdl fhxnn68 f1oce4bo fvhlfan f7tc0t0 f1ngf1n2 ffrzq6x f1yjiq2m f1aqdgql f1huvaf f10ij78l f1k94sa4 fkmfumq f1jvzkyl f1eu24ob f1xbfc1f fmf0lwf f107dsy8 f3w566c f4648sl f13zpkng f7unjfp f8p1rz fzu6h1w f1i1bi6h f1smo7hi f1sk1xod f1kgogdq f1gjktkp ft608jz f1o9wiiv fg3xr24 fhd155k f1b8gl2e fg4b9ou flb4lo fdicbfk fgwcyh1 f1jbds0d f1fb9uea f1stuka4 fcrtu6g fwqh0xn f11w66yg f6e0e65 f1vvgu0 f1607507 fgct6un f1ec1nbe fg3fpv7 f1m9bycv f1ntoah8 f1b694rt faql4r2 fpjuhzh fmavl6h f1d9bsk fmzhlt0 f145l92p fwkyaqm f129obh1 f19la9g f127w39w fr0ux9m fxhidck f1cu4h9j f1wnbo7v f1eueg4z fy9c24f f1h2o91j f1iw08fq f19n0e5\"\u003e\n\u003cp\u003eMonaka is a traditional Japanese confection consisting of two thin, crispy wafers made from glutinous rice, typically filled with sweetened red bean paste. Its making requires genuine expertise, particularly when baking the wafers, which must be especially light and delicate.\u003c\/p\u003e\n\u003cp\u003eIts origins date back to the Heian period, with its name associated with a poetic reference evoking the moon. However, it was not until the Meiji period that monaka took on its modern form, with filled and decorated wafers, becoming one of Japan's most iconic confections.\u003c\/p\u003e\n\u003cp\u003eAppreciated for the contrast between the crunchiness of its shell and the melt-in-the-mouth quality of its filling, monaka today comes in many versions, made with anko, chestnut paste, white beans, or ice cream. Its shape and flavours often evolve in keeping with the seasons and Japanese traditions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"35 pairs","offer_id":54111472517453,"sku":"NISMONAKB23-S","price":25.59,"currency_code":"EUR","in_stock":true},{"title":"350 pairs","offer_id":54111472550221,"sku":"NISMONAKB23","price":186.73,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKB23-s.webp?v=1782200018"},{"product_id":"monaka-bille-363618-mm","title":"Monaka ball 36*36*18 mm","description":"\u003cp class=\"MsoListParagraph\"\u003e\u003cspan style=\"mso-spacerun: yes;\"\u003e\u0026nbsp;\u003c\/span\u003eThe filling is placed between two shells. Creating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough. This dough is then poured into moulds and baked at high temperature. The baking process requires great skill and experience, as the time and temperature must be controlled with precision. This process yields an extremely fine and crispy texture far superior to the wafer known in the West.\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eTraditionally, the filling is made of sweetened red bean paste (anko), but there are also common variants made with white bean paste, chestnut paste, or even ice cream.\u003c\/p\u003e\n\u003cp\u003eIt is said that the name \"monaka\" comes from a poem by Minamoto no Shitago, a poet of the Heian period.\u003c\/p\u003e\n\u003cp\u003eThe story goes that during a celebration held at the imperial court to admire the moon, the nobles present drew a connection between the moon described in this poem and the round, white mochi served at the gathering. They reportedly named these treats \"monaka no tsuki\" (moon in the middle), combining the imagery of the poem with the appearance of the confection.\u003c\/p\u003e\n\u003cp\u003eIt should be noted that in the middle of the Edo period (1603–1868), a confection called \"monaka no tsuki\" was sold by the senbei shop in Yoshiwara.\u003c\/p\u003e\n\u003cp\u003eHowever, it was not until the Meiji era (1868–1912) that the process of filling monaka and giving them a more functional or decorative shape was invented.\u003c\/p\u003e\n\u003cp\u003eFrom then on, these small shells gained in popularity and are now regarded in Japan as a culinary work of art, renowned for their rich variety of textures (crispy or soft) and flavours.\u003c\/p\u003e\n\u003cp\u003eMonaka holds an important place in Japanese confectionery culture. Its filling and shape generally evolve according to the seasons or celebrations of the year.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"210 pairs","offer_id":54111472746829,"sku":"NISMONAKC01-S","price":88.15,"currency_code":"EUR","in_stock":true},{"title":"2100 pairs","offer_id":54111472779597,"sku":"NISMONAKC01","price":739.34,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKC01-s.webp?v=1782200018"},{"product_id":"monaka-fleur-de-prunier-ume-5215-mm","title":"Monaka plum blossom ume 52*15 mm","description":"\u003cp\u003eThe filling is placed between two shells.\u003c\/p\u003e\n\u003cp\u003eCreating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough.\u003c\/p\u003e\n\u003cp\u003eThis batter is then poured into moulds and baked at high temperature. The baking process requires great skill and experience, as the time and temperature must be controlled with precision. This process yields an extremely fine and crispy texture far superior to the wafer known in the West. Traditionally, the filling consists of sweetened red bean paste (anko), but common variants also exist made with white bean paste or chestnut paste, or even ice cream.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"25 pairs","offer_id":54111472812365,"sku":"NISMONAKC15-S","price":17.06,"currency_code":"EUR","in_stock":true},{"title":"850 pairs","offer_id":54111472845133,"sku":"NISMONAKC15","price":370.62,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKC15-s.webp?v=1782200019"},{"product_id":"monaka-trefle-606010-mm","title":"Monaka clover 60*60*10 mm","description":"\u003cp class=\"MsoListParagraph\"\u003eThe filling is placed between two shells. Creating the monaka shell is a particularly crucial step. After steaming and drying the glutinous rice, it is ground into a powder and mixed with water and sugar to form a dough. This dough is then poured into moulds and baked at high temperature. The baking process requires great skill and experience, as the time and temperature must be controlled with precision. This process yields an extremely fine and crispy texture far superior to the wafer known in the West.\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eTraditionally, the filling is made of sweetened red bean paste (anko), but there are also common variants made with white bean paste, chestnut paste, or even ice cream.\u003c\/p\u003e\n\u003cp\u003eIt is said that the name \"monaka\" comes from a poem by Minamoto no Shitago, a poet of the Heian period.\u003c\/p\u003e","brand":"KAGADANE SHOKUHIN KOGYO","offers":[{"title":"60 pairs","offer_id":54111473041741,"sku":"NISMONAKC55-S","price":33.18,"currency_code":"EUR","in_stock":true},{"title":"600 pairs","offer_id":54111473074509,"sku":"NISMONAKC55","price":265.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MONAKC55-s.webp?v=1782200019"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/monaka.webp?v=1786363863","url":"https:\/\/www.nishikidori.com\/en\/collections\/monaka.oembed","provider":"Nishikidori","version":"1.0","type":"link"}