Funabashiya to Release "Mother's Day Anmitsu" Featuring Carnation-Shaped Strawberry Yokan

Funabashiya Co., Ltd. (Location: Koto-ku, Tokyo; Representative Director: Kyoko Kamiyama), a manufacturer and seller of kuzumochi and anmitsu, will sell its limited-edition "Mother's Day Anmitsu" at all Funabashiya stores from May 8 (Friday) to May 10 (Sunday), 2026. Additionally, reservations for Mother's Day arrivals have begun on the official online shop.

This is a gorgeous, Mother's Day exclusive anmitsu, adorned with carnation-shaped strawberry yokan and packed with colorful ingredients.

Expressing Gratitude with Wagashi on Mother's Day

"Mother's Day Anmitsu" is a popular annual seasonal product, delivering feelings of daily gratitude through wagashi.

This year too, it features a carnation-shaped strawberry yokan at its center, along with colorful ingredients such as apricot, mandarin orange, and shiratama, creating a visually stunning dish.

It offers a variety of tastes and textures, combined with Funabashiya's unique kanten, anko, and kuzumochi.

Responding to Gift Demand, Online Reservations Begin

The official online shop offers "Mother's Day Anmitsu" in addition to gift sets with our signature kuzumochi and baked goods.

Mother's Day gift products come with original cards and seals, catering to gifting needs. We also accommodate delivery requests for family members living far away.

Features a Gorgeous Original Cup Design

The product container uses an original cup adorned with carnations. This design ensures a festive Mother's Day feel even upon opening.

Product Overview

Product Name: Mother's Day Anmitsu Price: 670 yen (tax included)

Period: May 8 (Friday) - May 10 (Sunday), 2026

Stores: All Funabashiya stores and official online shop

https://www.funabashiya.jp/SHOP/65964/list.html

About Funabashiya

Founded in 1805 during the Edo period, Funabashiya celebrates its 221st anniversary in 2026. It is a Kanto-style kuzumochi shop.

Funabashiya's kuzumochi is a rare fermented food among wagashi, made by fermenting "wheat starch" with lactic acid bacteria for 450 days before steaming. This long lactic acid fermentation creates its unique chewiness and elasticity.

Furthermore, driven by the desire to deliver natural products to customers as they are, we continue to adhere to natural production methods without preservatives.

This traditional wagashi, being a fermented food and additive-free, is now attracting attention from health-conscious individuals.