Seijo Ishii The discerning "desica series" that delivers things that can only be done "in". Among them, the new flavors of the popular baked confectionery "Porbolone" "Porbolone of brown sugar and soybean flour from Okinawa" and "Porbolone of Ebisu pumpkin from Hokkaido" are actually eaten and reviewed!

◆ Brown sugar x Kinako

Porbolone made from French wheat flour and Okinawan brown sugar (50% of sugar). It has a unique texture that is crispy at first and crumbles when chewed. At the same time as the sweetness, the aroma of wheat and soybean flour spreads at once. What remains is the deep richness of black honey. The salt that has a slight aftertaste gives it a addictive taste.

◆ Ebisu pumpkin

Porbolone made by kneading Hokkaido pumpkin paste (6.1% in the product) into the dough and baking it. The soft texture of the dough and the fluffy texture of the pumpkin are a perfect match. The mellow sweetness strokes the tongue, leaving a rich buttery lingering finish.


Both are sweet enough to accompany tea time. Each one is highly satisfying, so it is recommended to taste it as a slightly rich snack every day.