"Mochimochi Dorayaki / Hokkaido Butter Bean Paste" and "Moist Raw Castella / Hokkaido Butter Bean Paste" will be released from Monterre on January 5th, where you can enjoy the rich taste of "Shiroan & Hokkaido Butter".

This is a new work in the "Wa" sweets series, which is a fusion of Japanese and Western sweets. In addition to the harmony of white bean paste and butter, you can enjoy the combination of fresh cream and dough.

Mochimochi Dorayaki / Hokkaido Butter Bean Paste is a dorayaki made by sandwiching two layers of milk cream and original Hokkaido butter bean paste with a dough with a chewy texture. Hokkaido butter bean paste is made by combining Hokkaido butter and milk with elegantly sweet white bean paste to create a rich richness and a slight saltiness. Milk cream is a blend of Hokkaido cream and homemade custard.


On the other hand, the moist raw castella / Hokkaido butter bean paste is a moist castella dough with a smooth sandwich of two layers of Hokkaido butter bean paste and milk cream. Brandy is added to the milk cream for a clean finish. When you put it in your mouth, the scent of butter spreads softly along with the flavorful castella cream of eggs and milk.


The sale period is until January 31st. The estimated price is 129 yen (tax included). However, Mochimochi Dorayaki is 167 yen only in Okinawa, and moist raw castella is not sold in Okinawa.