Kameya Mannendo will sell "Kine Tsuki Shio An Mame Daifuku", a summer-only product using "snow salt" from Miyako Island, Okinawa, with a refreshing aftertaste, under the concept of "Japanese sweets you want to eat in summer" from May 12 to June 30, 2012. Priced at 172 yen per piece (tax included).

Salted Bean Paste Daifuku

The seasonal Daifuku is made with a coarse dough with red peas and a sweet bean paste with a refreshing aftertaste and "snow salt" from Miyako Island, Okinawa. The salted bean paste is made by carefully cooking Hokkaido azuki beans and kneading them with "snow salt" from Miyako Island, Okinawa. The mineral-rich snow salt has a mild taste and adds depth to the flavor.

Daifukumochi is made from Niigata Prefecture's Kogane-mochi, which is one of the finest types of glutinous rice with a rich flavor and firmness, and is combined with mochi flour for a special texture. Snow salt is also used for Daifukumochi in the Kine Tsuki Salted Bean Paste Mame Daifuku, and Hokkaido red peas are pickled in honey to enhance the flavor and balance between the bean paste and the mochi.

The firm and chewy Daifuku mochi with coarse texture has a presence that is as strong as the salty red bean paste, and its refreshing aftertaste is a perfect match for the lingering deliciousness of the salty red bean paste. The addition of red peas, which are also delicious eaten as is, makes Daifuku an irresistible treat.