【Crispy and Rich Matcha Spreads】Spring's Reward! 'Croissant Taiyaki Matcha & Milk' to be Released on April 18 (Sat)!
Hotland Holdings Co., Ltd., which operates Tsukiji Gindaco, will release the 'Croissant Taiyaki Matcha & Milk' for a limited time starting April 18, 2026 (Saturday) at Tsukiji Gindaco taiyaki stores nationwide (excluding some stores). This new product features fragrant dough made with precious Aichi Prefecture's 'Nishio Matcha,' rich milk cream made with 100% Hokkaido milk, homemade azuki bean paste, and mellow tea leaves, offering a deep and rich matcha flavor.
📋 Article Processing Timeline
- 📰 Published: April 10, 2026 at 21:00
- 🔍 Collected: April 11, 2026 at 00:24 (3h 24m after Published)
- 🤖 AI Analyzed: April 20, 2026 at 03:05 (218h 40m after Collected)
Hotland Holdings Co., Ltd. (Headquarters: Chuo-ku, Tokyo; President and CEO: Morio Sase), which operates Tsukiji Gindaco, will release the Croissant Taiyaki 'Matcha & Milk' for a limited time starting April 18, 2026 (Saturday) at Tsukiji Gindaco taiyaki stores nationwide (excluding some stores).
The new 'Croissant Taiyaki Matcha & Milk' features fragrant dough made with precious Aichi Prefecture's 'Nishio Matcha,' which spreads a rich aroma of matcha the moment it's baked.
Inside, it contains rich 'milk cream' made with 100% Hokkaido milk, along with melt-in-your-mouth 'homemade azuki bean paste' from Hokkaido, and mellow 'tea leaves,' allowing you to experience an even deeper and richer 'tea leaf' flavor. This is a must-try for matcha lovers.
Furthermore, one side of the croissant dough is topped with coarse sugar, and by baking both sides simultaneously on a special iron plate, it achieves a 'crispy' texture. The bitter notes of matcha, the mellowness of milk, the gentle sweetness of azuki bean paste, and the tea leaves combine to create a profound flavor with every bite.
The new 'Croissant Taiyaki Matcha & Milk' features fragrant dough made with precious Aichi Prefecture's 'Nishio Matcha,' which spreads a rich aroma of matcha the moment it's baked.
Inside, it contains rich 'milk cream' made with 100% Hokkaido milk, along with melt-in-your-mouth 'homemade azuki bean paste' from Hokkaido, and mellow 'tea leaves,' allowing you to experience an even deeper and richer 'tea leaf' flavor. This is a must-try for matcha lovers.
Furthermore, one side of the croissant dough is topped with coarse sugar, and by baking both sides simultaneously on a special iron plate, it achieves a 'crispy' texture. The bitter notes of matcha, the mellowness of milk, the gentle sweetness of azuki bean paste, and the tea leaves combine to create a profound flavor with every bite.