[Shinjuku Takashimaya] From Tochigi, Ishikawa, Shiga, Fukui, Shimane, Hiroshima, Kagawa to Shinjuku. Seven young wagashi artisans and shop owners from across prefectural borders gather to sell their signature sweets and new wagashi at the "Traveling Wagashi" event, starting April 15 (Wednesday)!

In April 2020, when wagashi shops nationwide were struggling due to a drastic decrease in demand for celebratory occasions caused by the COVID-19 pandemic, the young master of [Shungetsu Kagura] in Hiroshima City, Hiroshima Prefecture, initiated a project. He formed a team with four wagashi shops across prefectural borders, where they exchanged one type of confectionery each. They then assembled a box containing four different types of sweets from the four shops and sold them at their respective stores and through online mail order, garnering significant attention. This initiative was named "Tabisuru Wagashi" (Traveling Wagashi). Subsequently, the number of participating stores gradually increased, spreading across various regions of Japan. Shinjuku Takashimaya was the first department store to host an event introducing this initiative, which took place in February 2021. This year marks the 6th installment of "Tabisuru Wagashi," with the theme of "raisins." Seven young wagashi artisans and shop owners from seven prefectures will gather, selling new wagashi and their representative signature sweets, including live demonstrations.

<Participating Stores>

Koundo Honten (Ashikaga City, Tochigi Prefecture), Seikashitsu Machi (Kanazawa City, Ishikawa Prefecture), Tomoe (Takashima City, Shiga Prefecture), Okashidokoro Iseya (Obama City, Fukui Prefecture), Yoshioka Seika (Izumo City, Shimane Prefecture), Shungetsu Kagura (Hiroshima City, Hiroshima Prefecture), Hogetsudo (Marugame City, Kagawa Prefecture)

• New Wagashi featuring "Raisins" (Examples)

A new monaka combining fragrant Earl Grey tea paste with raisins soaked in citrus liqueur Saumur.

A daifuku where homemade rum raisins and butter cream are wrapped in koshi-an (smooth red bean paste), allowing you to enjoy the flavor of raisin butter.

Cheese sable layered with chocolate and Shirayuki Dainagon azuki bean paste, combined with rum-soaked raisins and lemon peel.

The richness of ricotta cheese and the aroma of rum-soaked raisins are a perfect match. A Japanese-Western fusion dorayaki wrapped in a moist dough.

Castella dough with smooth koshi-an (smooth red bean paste) hidden inside, enclosing rum raisins and sweet, fluffy chestnuts.

Daifuku wrapped in soft gyuhi (mochi dough), combining raisins soaked in rum with cream cheese and butter.

Sponge cake soaked in coffee, layered with tsubu-an (chunky red bean paste), and combined with hojicha-scented cheese cream. The hidden raisins add a sweet and sour note to the savory flavor, creating a profound aftertaste.

※Please see here for more details.

https://www.takashimaya.co.jp/shinjuku/topics/2_1_20260316180019/?category=food

※All items are limited in quantity. We apologize if they are sold out.

※Photos are for illustrative purposes only.

※Product sales may be discontinued, or prices and sales methods may change without prior notice.

※Inquiries: TEL 03-5361-1111 (Shinjuku Takashimaya Main Number)