{"title":"Pastry","description":"","products":[{"product_id":"flocons-de-sarrasin-torrefie","title":"Toasted Buckwheat Flakes","description":"\u003cp\u003eNisshoku buckwheat, or soba in Japanese, is 100% pure and is grown in Sorachi, on the island of Hokkaido.\u003cbr\u003eThis soba, from the \"kitawase soba\" variety, is recognised as the finest in Japan.\u003cbr\u003eNisshoku soba is the product of responsible farming, with no use of pesticides. Rich in quality albumin, vitamin B3, rutoside…, it is very easily absorbed by the body.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eIts taste and aroma are unrivalled. In Japan, buckwheat is traditionally hulled and ground, and serves as the main ingredient in the making of Japanese noodles of the same name. Buckwheat bran, however, possesses excellent nutritional qualities.\u003cbr\u003eThe flakes offered here are simply crushed and therefore retain their bran and all their nutritional properties. To discover their exceptional aroma, we recommend tasting them as they are, plain.\u003c\/p\u003e","brand":"NISHOKU","offers":[{"title":"100 g net","offer_id":54111285412173,"sku":"NISNI2-S","price":9.43,"currency_code":"EUR","in_stock":false},{"title":"500 g net","offer_id":54111285444941,"sku":"NISNI2","price":33.89,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/NI2-S-s.webp?v=1782200078"},{"product_id":"farine-de-riz-a-mochi-et-daifuku-shiratamako-gyuhi-ko","title":"Shiratamako Gyuhi-ko Mochi and Daifuku Rice Flour","description":"\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cdiv style=\"padding-bottom: 56.25%; padding-top: 30px; height: 0;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"GUNMA SEIFUN","offers":[{"title":"500 g net","offer_id":54111355273549,"sku":"NISGUN3-L","price":7.39,"currency_code":"EUR","in_stock":true},{"title":"1 kg net","offer_id":54111355306317,"sku":"NISGUN3-XL","price":12.32,"currency_code":"EUR","in_stock":true},{"title":"5 kg net","offer_id":54111355339085,"sku":"NISGUN3-XXL","price":36.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/GUN3-XL-s.webp?v=1782466607"},{"product_id":"farine-de-ble-nippn-pour-gyoza-okonomiyaki-tempura-dorayaki","title":"NIPPN wheat flour for gyoza, okonomiyaki, tempura, dorayaki - 1kg","description":"\u003cp\u003eGyoza, originating from China, are now emblematic of Japanese cuisine. They are a ravioli-type preparation with a thin dough filled with a mixture of minced meat and vegetables.\u003c\/p\u003e\n\u003cp\u003eThe most popular filling consists of minced pork, chives, spring onions, garlic, cabbage, ginger, soy sauce, and sesame oil. Gyoza are cooked in two stages: the first involves cooking them on an oiled pan to make them crispy, then water is added and the whole thing is covered to finish cooking by steaming.\u003c\/p\u003e\n\u003cp\u003eOkonomiyaki is a preparation cooked on a griddle or in a pan, made from batter and white cabbage, garnished with thin strips of pork belly or seafood (octopus, prawn), cheese, spring onions… One version replaces the white cabbage with noodles. \"Okonomi\" means \"to one's taste\" and \"yaki\" translates as \"grilled\". This dish is a source of pride for food lovers in the cities of Hiroshima and Osaka.\u003c\/p\u003e\n\u003cp\u003eTempuras, introduced to Japan in the 16th century by the Portuguese in Nagasaki, are generally seafood or pieces of fish and vegetables lightly coated in batter and fried.\u003c\/p\u003e\n\u003cp\u003eThe choice of flour for the coating is paramount, as the result must be light and crispy. Dorayaki are traditionally made from sweet bean paste placed between two small pancake-like patties. These patties must have an airy, melt-in-the-mouth, almost mousse-like texture.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111373918541,"sku":"NISNAFAR","price":5.78,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/NAFAR-z_4457ff5f-33f7-498e-adc5-7d44b4c949bf.webp?v=1786974255"},{"product_id":"mochi-de-riz-8-pieces","title":"RICE MOCHI, 8 pieces - 400g","description":"\u003cp\u003eOur artisan, the Koyanagi farm, is located in the village of Yanagisawa, Nakano-shi, Nagano Prefecture. The city of Nakano is crossed by the Chikuma and Yomase rivers.\u003c\/p\u003e\n\u003cp\u003eIt is an area made up of river terraces and alluvial fans. The rice grown on these lands is particularly renowned.\u003c\/p\u003e\n\u003cp\u003eClimate plays an important role here: temperature variations are significant and rainfall is low. These factors contribute to the excellence of the rice.\u003c\/p\u003e\n\u003cp\u003eRice cultivation in this region is very ancient. It dates back to the Yayoi period (300 BC–250 BC). It is one of the driving forces of the local agricultural sector. The mochi on offer is made 100% from \"Mochi Hikari\" rice, specially dedicated to the making of mochi. It has a surprisingly sweet flavour.\u003c\/p\u003e","brand":"KOYANAGI FARM","offers":[{"title":"Default Title","offer_id":54111374377293,"sku":"NISKOY1","price":9.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KOY1-z1.webp?v=1783427921"},{"product_id":"farine-de-riz-gluant-mochiko-de-hokkaido","title":"Warabimochiko glutinous rice flour from Hokkaido","description":"\u003cp\u003eIt helps to improve the texture.\u003c\/p\u003e\n\u003cp\u003eBy replacing 10 to 30% of the wheat flour in pastries and bread with this glutinous rice flour, you can improve the texture. It effectively prevents the dough from drying out and gives it a moist, soft consistency.\u003c\/p\u003e\n\u003cp\u003eIt is superior to ordinary rice flour. Compared to rice flour made from non-glutinous rice, this product offers significantly better results in terms of moisture and chewiness. It is recommended for making Japanese confectionery, for which it produces an exceptionally smooth glutinous dough.\u003c\/p\u003e\n\u003cp\u003eThis flour has a much finer, powdery texture than wheat flour, making it ideal for creating delicate confectionery. Versatile, it suits a wide range of applications, including doughnuts, sponge cakes, madeleines, bread, and Japanese sweets such as daifuku.\u003c\/p\u003e","brand":"GUNMA SEIFUN","offers":[{"title":"500 g net","offer_id":54111378374989,"sku":"NISGFRG-S","price":10.62,"currency_code":"EUR","in_stock":true},{"title":"10 kg net","offer_id":54111378407757,"sku":"NISGFRG","price":158.29,"currency_code":"EUR","in_stock":false},{"title":"1 kg net","offer_id":54111378440525,"sku":"NISGFRG-XL","price":18.48,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/GFRG-S-s.webp?v=1782142271"},{"product_id":"domyoji-ko-5-divisions","title":"Domyoji-ko (5 divisions)","description":"\u003cp\u003eIt is most often used in classic wagashi such as sakura mochi and tsubaki mochi, where the texture of the rice is both visually and gustatorily pleasing.\u003c\/p\u003e\n\u003cp\u003eDomyyoji-ko is known for its characteristic granular texture, which gives it a unique consistency, ideal for making authentic Japanese confections. Domyoji-ko takes its name from the Dōmyōji temple located in Fujiidera, in Osaka Prefecture.\u003c\/p\u003e","brand":"GUNMA SEIFUN","offers":[{"title":"200 g net","offer_id":54111384633677,"sku":"NISDOMYO-S","price":6.45,"currency_code":"EUR","in_stock":true},{"title":"1 kg net","offer_id":54111384666445,"sku":"NISDOMYO-XL","price":22.28,"currency_code":"EUR","in_stock":true},{"title":"25 kg net","offer_id":54111384699213,"sku":"NISDOMYO","price":390.52,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/DOMYO-S-s.webp?v=1782141857"},{"product_id":"farine-de-riz-non-gluant-speciale-pates-j-men-n5","title":"Non-Glutinous Rice Flour for Pasta J-Men n°5","description":"\u003cp\u003eJapanese rice noodles are simply noodles of all kinds made from rice flour instead of wheat flour. They are particularly suitable for people who are gluten intolerant...\u003c\/p\u003e\n\u003cp\u003eEven though noodles now occupy an important place in Japanese cuisine, they did not originate in Japan. They were imported from China and introduced to Japan a little over 1,200 years ago.\u003c\/p\u003e\n\u003cp\u003eEasy to prepare on a daily basis and served with a variety of ingredients, it is said that samurai consumed them daily around 1100. Their popularity would spread throughout Japan during the Edo period. Rice noodles are white in colour and have a semi-translucent appearance.\u003c\/p\u003e\n\u003cp\u003eUnlike wheat-based noodles, rice noodles contain no gluten. Although they now occupy an important place in Japanese cuisine, rice noodles are a modern addition to Japanese cooking. Rice noodles are found in many restaurants as a gluten-free alternative and are very popular with health-conscious people.\u003c\/p\u003e","brand":"GUNMA SEIFUN","offers":[{"title":"1 kg net","offer_id":54111384764749,"sku":"NISFRPGS-XL","price":12.61,"currency_code":"EUR","in_stock":true},{"title":"10 kg net","offer_id":54111384797517,"sku":"NISFRPGS","price":101.42,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/FRPGS-XL-s.webp?v=1782142128"},{"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":"sirop-mitarashi-dango-a-la-sauce-soja-epicee-et-vanille-200-ml","title":"Mitarashi dango syrup with spiced soy sauce and vanilla 200 ml","description":"\u003cp\u003eMitarashi dango is a traditional Japanese dessert or sweet treat presented on skewers, similar to mochi. This skewer is made up of three to five small round rice dumplings called dango. Its popularity among food lovers is due to its delectable sweet soy sauce glaze.\u003cbr\u003eDango are traditionally prepared by combining water and sugar with two different types of rice flour: joshinko non-glutinous rice flour and shiratamako glutinous rice flour.\u003cbr\u003eThe Mitarashi glaze is made from starch, sugar, water, mirin, and soy sauce.\u003cbr\u003eThe dumplings are first boiled, then often grilled to give them a more textured appearance, before being coated in the sauce. Together they form delicious, soft morsels coated in a dark, flavoursome glaze that is at once sweet, salty, and savoury.\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"GOTO SHOYU","offers":[{"title":"Default Title","offer_id":54111388401997,"sku":"NISGOTO30","price":10.28,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/GOTO30-s.webp?v=1782142270"},{"product_id":"rizfarine-farine-de-riz-pour-pain-et-patisserie-1-kg","title":"RIZFARINE - Rice flour for bread and pastry 1 kg","description":"\u003cp\u003eRice flour is widely used in cooking, notably as a thickener for stews and as a batter for fried dishes.\u003c\/p\u003e\n\u003cp\u003eWhy use rice flour?\u003c\/p\u003e\n\u003cp\u003e* 100% non-glutinous Japanese rice\u003c\/p\u003e\n\u003cp\u003e* gluten-free\u003c\/p\u003e\n\u003cp\u003e* absorbs less oil than wheat flour and gives textures a crispy finish\u003c\/p\u003e\n\u003cp\u003e* facilitates bread preservation\u003c\/p\u003e\n\u003cp\u003e* unique, soft, silky and moist texture of cakes\u003c\/p\u003e\n\u003cp\u003e* The particle size is twice as fine as that of wheat flour.\u003c\/p\u003e\n\u003cp\u003eThanks to its fineness, it produces a soft dough that melts in the mouth. It is ideal for making breads, cakes, chiffons, biscuits, tarts and canelés.\u003c\/p\u003e","brand":"GUNMA SEIFUN","offers":[{"title":"Default Title","offer_id":54111404294477,"sku":"NISRIFG","price":14.31,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/RIFG-z.webp?v=1786968945"},{"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":"sirop-mitarashi-dango-a-la-sauce-soja-et-vanille-200-ml","title":"Mitarashi dango syrup with soy sauce and vanilla 200 ml","description":"\u003cp\u003eIn Japan, the use of soy sauce in pastries, chocolates, ice creams and other sweet treats is commonplace. Soy sauce adds umami and depth to both savoury and sweet dishes in a way that salt alone cannot achieve.\u003c\/p\u003e\n\u003cp\u003eSalt is essential in patisserie: it enhances flavours, balances sweet ingredients and influences texture. It allows soy sauce to assert its rich umami character and nuanced aromatic notes. The marriage of black sugar and salty soy sauce creates a delicious contrast that lingers on the palate. This unconventional pairing adds a sophisticated touch. Soy sauce is frequently used in combination with chocolate and caramel.\u003c\/p\u003e\n\u003cp\u003eIt can also be used in fruit-based desserts. A few drops of soy sauce in salads of rich, ripe fruits can enhance their natural sweetness. Mitarashi dango is a traditional Japanese dessert or sweet treat presented on skewers, similar to mochi. This skewer is made up of three to five small round rice dumplings called dango. Its popularity among food lovers and gourmets stems from its delectable sweet soy sauce glaze.\u003c\/p\u003e\n\u003cp\u003eDango are traditionally prepared by combining water and sugar with two different types of rice flour: non-glutinous rice flour joshinko and glutinous rice flour shiratamako. The Mitarashi glaze is made from starch, sugar, water, mirin and soy sauce. The dumplings are first boiled, then often grilled to give them a more appealing appearance, before being coated in the sauce. Together they form delicious and soft morsels coated in a dark, flavoursome glaze that is at once sweet, salty and savoury. Mitarashi dango is said to have originated at the famous Kamo Mitarashi tea house, founded in 1922 and located in the Sakyō district of Kyoto, just at the entrance to Shimogamo Jinja, a UNESCO World Heritage Site.\u003c\/p\u003e\n\u003cp\u003eThe word \"Mitarashi\" is said to be inspired by the bubbles of the Mitarashi pond, the purifying water located outside the entrance to the shrine. It is thought that this influenced the shape of the dumplings, which actually resemble small bubbles. It is also said that the Mitarashi dango was inspired by the moment when Emperor Go-Daigo, the 96th emperor of Japan who reigned in the 1300s, visited the Shimogamo Jinja and saw five bubbles appear as he was purifying his hands in the water.\u003c\/p\u003e","brand":"GOTO SHOYU","offers":[{"title":"Default Title","offer_id":54111417958733,"sku":"NISGOTO19","price":9.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/GOTO19-s.webp?v=1782142270"},{"product_id":"pate-de-haricot-rouge-azuki-sucree-avec-morceaux-tsubuan","title":"Sweet Azuki Red Bean Paste with Tsubuan Pieces - 700g","description":"\u003cp\u003eThe Tsubuan red bean paste from our artisan Yamasei is made exclusively from azuki beans grown on the island of Hokkaido. The red beans come from farms committed to responsible agriculture, where the use of chemical fertilisers has been reduced by more than half.\u003c\/p\u003e\n\u003cp\u003eUnlike other pastes on the market, our Koshian is not saturated with sugar.\u003c\/p\u003e","brand":"YAMASEI","offers":[{"title":"Default Title","offer_id":54111421989197,"sku":"NISAY12B","price":9.76,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/AY12B-s.webp?v=1782466627"},{"product_id":"farine-de-sarrasin-japonais","title":"Japanese buckwheat flour","description":"\u003cp\u003eDid you know that Japanese buckwheat is one of the most renowned on the market?\u003cbr\u003eNaraya's buckwheat is 100% pure and is grown exclusively in Minami Aizu. Just like the buckwheat from Sorachi (Hokkaido), it is recognised as one of the best in Japan and is produced through sustainable farming practices.\u003cbr\u003eRich in quality albumin, vitamin B3, and rutin, it is very well absorbed by the body. Its taste and aroma are unmatched. In Japan, buckwheat, or soba, is traditionally hulled and ground, and serves as the main ingredient in the Japanese noodles of the same name. Buckwheat bran, however, possesses excellent nutritional qualities.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/J4gktQrifSY?si=glEWatj71wBdvm63\" title=\"YouTube video player\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"NARAYA SOBA","offers":[{"title":"1 kg net","offer_id":54111431360845,"sku":"NISBS03","price":21.19,"currency_code":"EUR","in_stock":true},{"title":"500 g net","offer_id":54111431393613,"sku":"NISBS03-M","price":10.55,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/BSO3-k-s.webp?v=1785924574"},{"product_id":"ecorce-de-yuzu-en-micro-paillettes","title":"Yuzu zest in micro-flakes","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003eOur artisan, Yuzuokoku, exclusively uses yuzu peels from Kôchi, specifically from the renowned village of Kitagawamura.\u003cbr\u003e\nThe raw material is rigorously selected, dried immediately after pressing, then reduced to a coarse powder to achieve a final appearance of micro-flakes.\u003c\/p\u003e","brand":"KITAGAWAMURAYUZUOUKOKU","offers":[{"title":"100 g net","offer_id":54111432704333,"sku":"NISYZP-S","price":13.74,"currency_code":"EUR","in_stock":true},{"title":"5 kg net","offer_id":54111432737101,"sku":"NISYZP","price":540.28,"currency_code":"EUR","in_stock":true},{"title":"1 kg net","offer_id":54111432769869,"sku":"NISYZP-XXL","price":113.74,"currency_code":"EUR","in_stock":true},{"title":"500 g net","offer_id":54111432802637,"sku":"NISYZP-M","price":57.87,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YZP-s.webp?v=1782200714"},{"product_id":"poudre-de-charbon-vegetal-de-bambou","title":"Bamboo Vegetable Charcoal Powder","description":"\u003cp\u003eOnly highly carbonised bamboo charcoal, which conducts electricity, is used.\u003c\/p\u003e\n\u003cp\u003eOur artisan grinds this bamboo charcoal into a powder finer than wheat flour, with an average grain size of 5 to 8 μm (micrometres).\u003cbr\u003eBamboo charcoal powder is tasteless and odourless.\u003c\/p\u003e","brand":"TAKESUMINOSATO","offers":[{"title":"50 g net","offer_id":54111432900941,"sku":"NISTAMI1-S","price":8.04,"currency_code":"EUR","in_stock":true},{"title":"10 kg net","offer_id":54111432933709,"sku":"NISTAMI1","price":645.6,"currency_code":"EUR","in_stock":false},{"title":"1 kg net","offer_id":54111432966477,"sku":"NISTAMI1-XL","price":100.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TAMI1-S-s.webp?v=1782200372"},{"product_id":"farine-joshinko-pour-mitarashi-dango-mochi-200g-et-1-kg","title":"Joshinko Flour for Mitarashi Dango Mochi - 200g and 1kg","description":"\u003cp\u003eTo be precise, the coarse-grain flour is called \"Nami Shinko\" or ordinary flour, while the fine-grain variety is called \"Joshinko\" or fine flour. Nowadays, Joshinko flour is generally produced using a roller mill or a high-speed mill.\u003c\/p\u003e\n\u003cp\u003eMitarashi dango are a traditional Japanese sweet, also called wagashi, made up of 3 to 5 balls of rice flour dough (steamed) threaded onto a skewer and glazed with a sweet-savoury soy-based sauce.\u003c\/p\u003e\n\u003cp\u003eThey are ubiquitous at motorway service areas and tourist spots. Mitarashi dango is smaller than other dango, generally the size of a mirabelle plum, and is drizzled or dipped in a sweet glaze made from soy sauce and sugar.\u003c\/p\u003e\n\u003cp\u003eThis means that while the outside of the dango will have a sweet, soy-flavoured taste, the dumpling itself has a more subtle flavour.\u003c\/p\u003e","brand":"GUNMA SEIFUN","offers":[{"title":"200 g net","offer_id":54111442338125,"sku":"NISJOSH-S","price":5.21,"currency_code":"EUR","in_stock":true},{"title":"1 kg net","offer_id":54111442370893,"sku":"NISJOSH","price":12.84,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/JOSH-S-s.webp?v=1782197816"},{"product_id":"poudre-de-pate-anko-de-haricot-blanc-shiroan","title":"SHIROAN white bean anko paste powder","description":"\u003cp style=\"text-align: justify;\"\u003eThe beans are shelled, simmered until tender, drained and then puréed before adding sugar to sweeten the paste. White bean paste, or shiroan, is primarily used as a filling for sweet desserts and pastries in Japanese and East Asian cuisines.\u003cbr\u003eIt has a milder bean flavour than red bean paste.\u003c\/p\u003e","brand":"Hashimoto Foods Industrial Co., Ltd.","offers":[{"title":"300 g net","offer_id":54111442436429,"sku":"NISHMS001-S","price":8.44,"currency_code":"EUR","in_stock":true},{"title":"1 kg net","offer_id":54111442469197,"sku":"NISHMS001-XL","price":22.09,"currency_code":"EUR","in_stock":true},{"title":"20 kg net","offer_id":54111442501965,"sku":"NISHMS001","price":381.04,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/HMS001.webp?v=1785921703"},{"product_id":"poudre-de-pate-anko-azukian","title":"AZUKIAN anko paste powder","description":"\u003cp\u003eLanko azukian is one of the essential ingredients of wagashi. It is a nutrient-rich dessert containing dietary fibre, folate, proteins, vitamins and minerals. Anko, or red bean paste, is used in Japanese, Chinese and Korean desserts.\u003c\/p\u003e\n\u003cp\u003eIt is prepared by boiling azuki beans with sugar and a pinch of salt. The Japanese use this sweet paste in many traditional Japanese confections, such as Daifuku Mochi, Dango, Dorayaki, Taiyaki, Manju, Zenzai and Anpan.\u003c\/p\u003e","brand":"Hashimoto Foods Industrial Co., Ltd.","offers":[{"title":"300 g net","offer_id":54111442534733,"sku":"NISHMS002-S","price":10.1,"currency_code":"EUR","in_stock":true},{"title":"1 kg net","offer_id":54111442567501,"sku":"NISHMS002-XL","price":28.39,"currency_code":"EUR","in_stock":true},{"title":"20 kg net","offer_id":54111442600269,"sku":"NISHMS002","price":507.11,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/HMS002.webp?v=1785856305"},{"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\/patisserie.webp?v=1786720532","url":"https:\/\/www.nishikidori.com\/en\/collections\/pastry.oembed","provider":"Nishikidori","version":"1.0","type":"link"}