The sweets of Fukuoka draw on a rich variety of ingredients and diverse culture from overseas to achieve their originality and unique flavor.
Hakata Torimon is a popular cake from Hakata made with a blend of western and traditional Japanese ingredients. This sweet delicacy won a Grand Gold Award at the international Monde Selection.
Kurobo sweets have been made with muscovado and flour in the Chikugo region for over a century, but remain delicious even in today’s modern world.
A long time favorite of the locals of Hakata, this is an unusual style of Japanese sweet, made with a cinnamon candy sandwiched between thin crispy wafers bearing the pattern of hakata obi.
“Hakata no Hito,” baumkuchen with sweet jellied adzuki-bean paste, was originally made in 1972, and has been one of the most popular sweets of Hakata since then.
Tsurunoko features a flavorful kimi paste (egg yolk and bean paste) with soft marshmallow. Its subtle sweetness and mellow taste have
remained incredibly popular over the many years since the company’s establishment.
Combining the sweetness of muscovado with soft rice cake and sweet soybean powder, this delight has won the Monde Selection Grand Gold Medal.
This Chidori Manju contains special whitecolored bean paste, made with Tebomame beans from Hokkaido and granulated sugar. The paste is wrapped in dough made with flour, eggs, sugar, rice syrup and honey, and then baked until golden brown.
“Meika Hiyoko,” a Japanese sweet in the delightful shape of a chick, celebrates 100 years of popularity in Japan in 2012.
Treasured as a sweet for the Japanese tea ceremony, and famous for its unsurpassed richness.
A specialty of Hakata, in bean paste and rice cake. This Japanese-style sweet is made with domestic bean paste and rice cake.
A delightful aroma and crispness make this rice treat perfect with milk.
Smooth, high-quality bean paste covered with sponge cake and baked one at a time.