A collection of carefully selected cacao from cacao production areas around the world. The complex flavor is expressed by different roasting and cacao blends depending on the production area. Cacao was mixed with Shiose's technique and expressed as a new yokan.
Brand introduction
Hayashi Join, the first generation of Shiose, came to Japan from China in 1349 when Tokumi Ryuzan, the 35th head of Kenninji Temple in Kyoto, returned from studying in China.
Join, who was good at making manju, created Japan's first red bean paste and manju by boiling red beans with sweetness extracted from a plant called amazurasen for monks who could not eat meat.
In Ryotaro Shiba's "Manju Denraiki'', there is a depiction of children who are not used to snacking between snacks, munching on Join's manju and saying, "It's so delicious!" This manju became popular and was presented to the imperial court.
Lord Yoshimasa Ashikaga called it "Japan's number one manju place," and it was loved by successive shoguns such as Lord Oda Nobunaga, Lord Toyotomi Hideyoshi, and Lord Tokugawa Ieyasu. In the Edo specialty guidebook, Shiose Manju was listed as the number one specialty.
Shiose's bean paste has been loved by various people over the years, sometimes as a snack, sometimes as a specialty, and has been a part of their lives. Today, Shiose's day starts with cooking the bean paste.