(New Release 4/25) Never Gave Up Even After Graduation. High School Students' Passion Bridges Tradition and Local Bounty. 'Benitenjin' Carrot Fresh Dorayaki.
Sugitani Honpo, a historic confectioner in Isahaya with 215 years of history, is launching the 'Benitenjin Carrot Fresh Dorayaki' on April 25. This product was developed in collaboration with three graduates of Isahaya Commercial High School, using high-quality local branded carrots.
📋 Article Processing Timeline
- 📰 Published: April 24, 2026 at 20:13
- 🔍 Collected: April 24, 2026 at 11:31
- 🤖 AI Analyzed: April 24, 2026 at 17:29 (5h 57m after Collected)
■ Story: A New Local Specialty Born from a Chance Encounter and the Persistence of Three Students
(1) The Quest: Searching for a Material Unique to Isahaya (Early Summer 2025)
In early summer 2025, the 'Business Activation Project: Can Show,' sponsored by Tachibana Shinkin Bank, began. Hiyori Matsuo, Rinne Yamaguchi, and Yura Akiyama from Isahaya Commercial High School chose Sugitani Honpo for their internship. Their theme was clear: 'We want to use local materials from Isahaya, but we want a flavor that is unique to this place.' During their search, President Tassei Sugitani happened to encounter Taki Carrot Farm's 'Benitenjin' at an event in Tokyo. It had no carrot odor, yet possessed a strong, refreshing sweetness—the exact unique material the three students were seeking.
(2) Trial and Error: Pivoting from Carrot Castella to Fresh Dorayaki
The students initially attempted a 'Carrot Castella' modeled after carrot cake. However, they hit a wall as the carrot flavor was lost in the sponge. The turning point came when one of the students, while eating Sugitani Honpo's fresh dorayaki, suggested, 'Can we combine this with Benitenjin?' This shift in thinking from castella to fresh dorayaki became the breakthrough.
(3) Presentation and Persistence: They Kept Moving Even After Classes Ended (January 2026 onwards)
They couldn't finish the product in time for their class presentation in January 2026. But they didn't give up. Their efforts were even featured on local news programs, drawing regional attention.
(4) Classes Finished. They Graduated. But the Three Kept Moving.
After graduating from Isahaya Commercial High School in March 2026 and starting their new paths in higher education or employment, they continued the project with the feeling that 'we want to finish this since we've made something so good.' Finally, the product launch has become a reality. The three graduates tested various combinations to find the perfect balance. This is the moment 'Benitenjin Fresh Dorayaki' was born, featuring a generous amount of syrup-poached Benitenjin carrots.
■ Product Features and Taste
This fresh dorayaki is a two-layered creation of whipped cream, Ogura red bean paste, and syrup-poached Benitenjin carrots, sandwiched between moist skins baked by Sugitani Honpo's castella artisans.
- You can clearly feel the carrot flavor and texture upon the first bite.
- However, there is no bitterness or unpleasant smell—only the natural sweetness unique to Benitenjin.
- It is popular even among those who dislike carrots.
- The dual layers of whipped cream and red bean paste enhance the sweetness of the carrots, bringing the whole product together.
- The skins are moist yet fluffy, creating a perfect harmony with the ingredients.
- The package reflects the collaboration between Sugitani Honpo, Isahaya Commercial High School, and Taki Carrot Farm.
■ About Sugitani Honpo: Founded in 1811 (Edo Bunka 8), 215 Years of History
Isahaya, Nagasaki, is a prominent rice-producing region. Sugitani Honpo was established in 1811 by Magoroku Sugitani. For over 200 years, the shop has protected the traditional 'Okoshi' sweets while expanding into castella, dorayaki, and Western confectionery. Currently, the 8th generation leader, Tassei, leads the shop with 'Sincerity, Tradition, and Innovation' as core values.
■ About 'Benitenjin' Carrots
Benitenjin is a brand of carrot cultivated by Taki Carrot Farm in Isahaya, Nagasaki. Based on the 'Kyo Kurenai' variety, it features a vivid red color and deep sweetness. It is grown with reduced pesticides and chemical fertilizers.
(1) The Quest: Searching for a Material Unique to Isahaya (Early Summer 2025)
In early summer 2025, the 'Business Activation Project: Can Show,' sponsored by Tachibana Shinkin Bank, began. Hiyori Matsuo, Rinne Yamaguchi, and Yura Akiyama from Isahaya Commercial High School chose Sugitani Honpo for their internship. Their theme was clear: 'We want to use local materials from Isahaya, but we want a flavor that is unique to this place.' During their search, President Tassei Sugitani happened to encounter Taki Carrot Farm's 'Benitenjin' at an event in Tokyo. It had no carrot odor, yet possessed a strong, refreshing sweetness—the exact unique material the three students were seeking.
(2) Trial and Error: Pivoting from Carrot Castella to Fresh Dorayaki
The students initially attempted a 'Carrot Castella' modeled after carrot cake. However, they hit a wall as the carrot flavor was lost in the sponge. The turning point came when one of the students, while eating Sugitani Honpo's fresh dorayaki, suggested, 'Can we combine this with Benitenjin?' This shift in thinking from castella to fresh dorayaki became the breakthrough.
(3) Presentation and Persistence: They Kept Moving Even After Classes Ended (January 2026 onwards)
They couldn't finish the product in time for their class presentation in January 2026. But they didn't give up. Their efforts were even featured on local news programs, drawing regional attention.
(4) Classes Finished. They Graduated. But the Three Kept Moving.
After graduating from Isahaya Commercial High School in March 2026 and starting their new paths in higher education or employment, they continued the project with the feeling that 'we want to finish this since we've made something so good.' Finally, the product launch has become a reality. The three graduates tested various combinations to find the perfect balance. This is the moment 'Benitenjin Fresh Dorayaki' was born, featuring a generous amount of syrup-poached Benitenjin carrots.
■ Product Features and Taste
This fresh dorayaki is a two-layered creation of whipped cream, Ogura red bean paste, and syrup-poached Benitenjin carrots, sandwiched between moist skins baked by Sugitani Honpo's castella artisans.
- You can clearly feel the carrot flavor and texture upon the first bite.
- However, there is no bitterness or unpleasant smell—only the natural sweetness unique to Benitenjin.
- It is popular even among those who dislike carrots.
- The dual layers of whipped cream and red bean paste enhance the sweetness of the carrots, bringing the whole product together.
- The skins are moist yet fluffy, creating a perfect harmony with the ingredients.
- The package reflects the collaboration between Sugitani Honpo, Isahaya Commercial High School, and Taki Carrot Farm.
■ About Sugitani Honpo: Founded in 1811 (Edo Bunka 8), 215 Years of History
Isahaya, Nagasaki, is a prominent rice-producing region. Sugitani Honpo was established in 1811 by Magoroku Sugitani. For over 200 years, the shop has protected the traditional 'Okoshi' sweets while expanding into castella, dorayaki, and Western confectionery. Currently, the 8th generation leader, Tassei, leads the shop with 'Sincerity, Tradition, and Innovation' as core values.
■ About 'Benitenjin' Carrots
Benitenjin is a brand of carrot cultivated by Taki Carrot Farm in Isahaya, Nagasaki. Based on the 'Kyo Kurenai' variety, it features a vivid red color and deep sweetness. It is grown with reduced pesticides and chemical fertilizers.