Wholesale Category Grand Prize: YK Baking Company's 'Japanese-Style Raisin Danish ~Sa-Shi-Su-Se-So~' | Retail Category Grand Prize: Croissant Co., Ltd.'s 'Noir Café Raisins ~Aftertaste of Raisins and Coffee~'

Japanese-Style Raisin Danish ~Sa-Shi-Su-Se-So~ | Noir Café Raisins ~Aftertaste of Raisins and Coffee~ The California Raisin Association, representing producers and processors of California-grown raisins, held the "34th California Raisin Bakery New Product Development Contest" on Saturday, June 13. In the wholesale category, YK Baking Company won the prestigious Grand Prize with its "Japanese-Style Raisin Danish ~Sa-Shi-Su-Se-So~," while in the retail category, Croissant Co., Ltd. received the Grand Prize for "Noir Café Raisins ~Aftertaste of Raisins and Coffee~." This year marks the 34th edition of the contest, which is conducted across three categories: Wholesale Products, Retail Products, and Bakery-Related Enterprises. A total of 110 entries were submitted nationwide, from which 13 finalists advanced to the final judging round, resulting in five outstanding award-winning products. On the day, a tasting evaluation was conducted by six judges, including Jeff Smotney, Representative of the California Raisin Association visiting from abroad, and Takeshi Yamamoto from the Japan Bread Technology Research Institute. Additionally, this year featured guest judge Ito Ono, a model and actress known for her passion for bread, who selected the "Guest Judge Award" from the perspective of everyday bread-loving consumers. 34th California Raisin Bakery New Product Development Contest – Award Winners List ■ Overall Evaluation by Judge Representative Takeshi Yamamoto, Japan Bread Technology Research Institute Now in its 34th year, this contest has built a long-standing legacy. Each time, encountering high-quality entries reaffirms the steady evolution and rising standards of Japanese bakery craftsmanship. This year, the adoption of a pre-submission system—where entries were delivered to the judging venue the day before—allowed creators to work in their familiar environments, dedicating ample time to produce highly refined entries. As a result, the competition gathered exceptionally polished products, many of which are already at a commercialization-ready level. Notably, a significant number of younger bakers participated, highlighting the enthusiasm and potential of the next generation of artisans. Moreover, numerous entries demonstrated innovative ideas and approaches that accurately reflect the diversifying needs of consumers, indicating that this contest not only advances technical skills but also fosters creative thinking. We look forward to the continued growth of this event as a platform for advancing baking technology and creating new value, and eagerly anticipate next year’s contest. ■ Guest Judge Ito Ono’s Comments Every entry was exceptional, allowing me to fully appreciate the charm of raisins with every bite. Despite using the same California raisins, each product showcased unique concepts and expressions, vividly conveying the bakers’ dedication and ingenuity. Among them, one product particularly captured my heart: a raisin bread designed for those who limit wheat intake or have dietary restrictions, allowing them to enjoy delicious bread with peace of mind. This compassionate perspective—ensuring everyone can share in the joy of flavor—feels like a promising step toward unlocking new possibilities for raisin-based bread. 【Inquiries Regarding This Matter】 California Raisin Association Japan Representative Office Contact: Tanigawa, Kaneko TEL: 03-3221-6761 | FAX: 03-3221-5960 E-mail: info@raisins-jp.org Introducing the Award-Winning Products from the 34th California Raisin Bakery New Product Development Contest Products mass-produced in factories and distributed to supermarkets, convenience stores, shopping centers, and franchise chains ■ Grand Prize "Japanese-Style Raisin Danish ~Sa-Shi-Su-Se-So~" | YK Baking Company, Ltd. | Tsukikan Sato "Japanese-Style Raisin Danish ~Sa-Shi-Su-Se-So~" Inspired by the fusion of Japanese and Californian cultures, this product creatively incorporates the traditional Japanese seasoning elements "Sa-Shi-Su-Se-So" (sugar, salt, vinegar, soy sauce, miso) to deliver a novel sweet-savory flavor and aroma. Visually, it resembles Japan’s national flower, the chrysanthemum, recreating the image of a blooming flower. ■ Gold Prize "Raisin Cake Danish" | Fuji Pan Co., Ltd., Yokohama Factory | Akihiro Ogai "Raisin Cake Danish" This pastry features a raisin cake dough containing 100% raisins by flour weight, encased in Danish pastry dough and baked. By combining raisins with maple, orange peel, and chocolate chips, it achieves a harmonious flavor profile: the deep sweetness of maple, the refreshing citrus note of orange peel, and the rich sweetness of chocolate chips, all enhancing the natural sweetness of the raisins. Products made from scratch in stores or production facilities and sold directly at retail outlets ■ Grand Prize "Noir Café Raisins ~Aftertaste of Raisins and Coffee~" | Croissant Co., Ltd. | Kensei Hashizume "Noir Café Raisins ~Aftertaste of Raisins and Coffee~" The product uses marzipan infused with raisin paste to spread umami throughout, while whole raisins preserve the fruit’s natural texture and flavor, adding depth. Paired with cream cheese subtly flavored with coffee, it balances sweetness and creates a lingering aftertaste. The natural sweetness of raisins and the slight bitterness of coffee are harmonized into a well-balanced flavor. ■ Gold Prize "Raisins Batter Cake" | Dan Marché Nishi-Akashi Store | Yoshimasa Mori "Raisins Batter Cake" This product reimagines a rich, buttery cake filled with generous raisins into a bread format. A chewy, moist texture is achieved by sandwiching raisin butter and almond cream between soft dough. Steamed raisins are soaked in buttermilk to enhance richness, drawing out their umami and acidity more intensely. Products intended for proposal to wholesale or retail bakeries, including bakery suppliers, vocational schools, and training institutions ■ Excellence Award "Brûlée-Wrapped Honey Raisin and Silk Sweet Potato Luxurious Danish" | Tomoei Shokuhin Kogyo Co., Ltd. | Kenji Yoshimi "Brûlée-Wrapped Honey Raisin and Silk Sweet Potato Luxurious Danish" A luxurious pairing of sweet, fruity California raisins with rich, sticky sweet potato, elevated by a caramelized brûlée topping. Encased in crisp Danish pastry, it layers four components: slightly bitter caramel dacquoise, honey raisins, silk sweet potato raisin cream, and diced sweet potato, creating a refined quartet of textures and flavors. Selected by the guest judge from the perspective of bread-loving consumers Retail Product Category: "joie de raisin" | VIRON Marunouchi Store | Yusuke Takahashi "joie de raisin" Designed for young children, individuals with allergies, and those who dislike raisins