[Funabashiya] Selling 3 Types of Spring Matcha Sweets for a Limited Time
Funabashiya is introducing three spring-limited matcha sweets starting in early April 2026. The lineup features Matcha Shiratama Anmitsu, Matcha Kuzumochi Pudding, and Uji Matcha Shiratama Shiruko, available at various Funabashiya and Funabashiya Koyomi stores. These seasonal treats highlight the aromatic flavor of matcha combined with traditional ingredients like adzuki beans and shiratama.
📋 Article Processing Timeline
- 📰 Published: March 30, 2026 at 18:10
- 🔍 Collected: March 30, 2026 at 22:56 (4h 46m after Published)
- 🤖 AI Analyzed: April 16, 2026 at 09:39 (394h 43m after Collected)
Funabashiya Co., Ltd. (Location: Koto-ku, Tokyo, Representative Director: Kyoko Kamiyama), which manufactures and sells kuzumochi and anmitsu, will sell three spring-limited matcha sweets. All Funabashiya stores will offer "Matcha Shiratama Anmitsu", while the sister brand Funabashiya Koyomi will offer "Matcha Kuzumochi Pudding" and "Uji Matcha Shiratama Shiruko". These Japanese sweets, which utilize the highly aromatic flavor of matcha, are also perfect for spring outings and the holiday season.
This is a seasonal menu where you can enjoy the classic combination of matcha and adzuki beans.
■ Matcha Shiratama Anmitsu
A semi-regular product that has been loved at Funabashiya for many years.
Rich matcha agar is topped with smooth sweet bean paste carefully cooked by craftsmen and chewy shiratama (rice flour dumplings). The flavors of matcha and adzuki beans harmonize, and by pouring Funabashiya's proud kuromitsu (black sugar syrup) over it, it finishes with an even deeper taste.
Price: 650 yen (tax included)
Period: April 7 (Tue) - May 6 (Wed), 2026
Stores: All Funabashiya stores, Official online shop
■ Matcha Kuzumochi Pudding
The matcha flavor of "Kuzumochi Pudding", a popular product of the sister brand Funabashiya Koyomi.
It is an all-matcha dish with matcha bean paste jelly layered over a matcha-flavored pudding made using fermented wheat starch, which is the raw material for kuzumochi.
It is finished into a Japanese-style pudding characterized by the mellow aroma of matcha and a chewy texture.
Price: 480 yen (tax included)
Period: April 2 (Thu), 2026 - Spring Limited
Stores: All Funabashiya Koyomi stores (Hiroo Main Store, Gransta Tokyo Store, ecute EDITION Shibuya Store, Perrie Chiba Ekinaka Store)
■ Uji Matcha Shiratama Shiruko
A two-layered shiruko (sweet bean soup) that combines highly aromatic Uji matcha bean paste and Hokkaido adzuki bean paste.
The rich matcha flavor is accompanied by 6 chewy shiratama dumplings, finishing it into a satisfying cup.
Price: 600 yen (tax included)
Period: April 2 (Thu), 2026 - Spring Limited
Stores: Funabashiya Koyomi (Hiroo Main Store, ecute EDITION Shibuya Store, Perrie Chiba Ekinaka Store)
Funabashiya (ecute Nippori Store, ecute Tachikawa Store, ecute Akabane Store, Daimaru Tokyo Store, Keio Shinjuku Store, Tsudanuma Store)
* Keio Shinjuku Store and Tsudanuma Store are for limited-time sales
* Funabashiya Koyomi Gransta Tokyo Store sells a premium version containing kuzumochi lactic acid bacteria (660 yen)
About Funabashiya
Founded in 1805 during the Edo period, it is a Kanto-style kuzumochi shop that will celebrate its 221st anniversary in 2026.
Funabashiya's kuzumochi is a [rare fermented food among Japanese sweets] made by steaming "wheat starch" that has been lactic acid fermented for 450 days. The unique chewiness and elasticity are created precisely because it is lactic acid fermented for a long period.
Furthermore, out of a desire to deliver natural ingredients directly to our customers, we continue to stick to a natural manufacturing method that does not use preservatives.
Traditional Japanese sweets that are fermented foods and have no added preservatives are currently attracting attention from health-conscious people.