Check out all the soul foods and confectioneries in Fukushima Prefecture! Here are some of Fukushima's specialties that the En-eating editorial department actually ate and enjoyed. "Anpo-gaki Millefeuille" and "Frozen".

・ Exon pie

Speaking of Fukushima sweets, the famous one is "Mamador". Ekisonpai also, is a product of the company "Sanmangoku" to make a Mamadoru.


The shield is made of puff pastry with many layers. It is fragrant and has a lot of butter. Moist rather than crispy. From the name, I thought it was a perfect Western confectionery, but the contents were white bean paste with walnuts. The rich and rich sweetness is accented with a crispy texture. An, walnut, and butter blend together to create a rich and rich flavor!

・ Kashiwaya Usukawa Manju

Fukushima's famous confectionery "Kashiwaya Usukawa Manju ". It is one of the "three major manjus in Japan" along with "Shihose Manju" in Tokyo and "Ote Manju" in Okayama.


The main bun is homemade bean paste, which is made from carefully selected azuki beans and finished with Kashiwaya's technique and craftsmanship. "Koshian", which has been loved since its establishment, and "Tsubuan", which was born in 1986 at the request of fans, are being developed.


As soon as you make your teeth, you will reach the bean paste. Moist skin and surprisingly smooth bean paste. It melts quickly in your mouth and spreads an elegant sweetness. Delicacy like Western-style confectionery without the moisture in the mouth being taken away.

・ Dairyo Cafe Ole

"Daiou Cafe au lait ", also known as the "soul drink" of Fukushima residents. It is a long-selling product that has been loved by many people since its launch in 1976.


Presents "high-cafe au lait" or "decaffeinated" may, "Rakuou cafe au lait float ice such as" and "Rakuou cafe au lait Monaca" is also deployed. "[Fukushima Limited] 16-sheet Country Ma'am (Daiou Cafe Ole) " in collaboration with Country Ma'am has also appeared.

・ Anpo-gaki Millefeuille

"Anpo-gaki Millefeuille " using Anpo-gaki from Fukushima prefecture. Anpo-gaki from Fukushima prefecture and sour cream fermented with lactic acid bacteria are layered to make millefeuille.


A beautiful visual with orange and white layered on top of each other. Anpo-gaki is soggy and soft, and the more you chew it, the more the flavor of the persimmon is condensed and the rich sweetness is released. The mellow richness of sour cream is entwined there and it is the best! The slight acidity that you feel over the last tightens the taste. A nice accent is the bittersweet cacao nibs that crunch in places.


Famous confectioneries filled with the charm of Fukushima. It is also good to order the item you are interested in ♪