Regular product
Grain-type bean jam
It is made with keeping the grains and peels, so you can enjoy the flavor and texture of the beans.
name | quantity | sugar content | expiration date | form | use | others |
---|---|---|---|---|---|---|
K-1 Hokkai Ogura52 | 6kg (1kg*6) |
52% | under 20°C 60 days |
pillow package | bread | Adzuki from Hokkaido |
Dainagon Ogura An | 5kg | 55% | under 20°C 60 days |
oxygen absorber | confectionary | Dainagon (large-grain) Adzuki from Hokkaido |
Tokusen Ogura An | 5kg | 56% | under 20°C 90 days |
pillow package | confectionary | using Tokachi Takashima Adzuki and beet granule sugar from Hokkaido grain-type bean jam pursuing deliciousness by the new boiling method |
Hokkai Ogura48 | 15kg (5kg*3) |
48% | under 20°C 90 days |
pillow package | bread | using Tokachi Takashima Adzuki and beet granule sugar from Hokkaido winning the Gold Award at Monde Selection 2023 |
Hokkai Ogura 55 | 15kg (5kg*3) |
55% | under 20°C 60 days |
pillow package | bread | Adzuki from Hokkaido |
Ogura 52J | 15kg (5kg*3) |
52% | under 20°C 60 days |
pillow package | bread | low sugar content, Adzuki from North America (Canada, America) |
Ogura An 88 | 20kg (5kg*4) |
58% | under 20°C 60 days |
pillow package | bread / confectionary |
grain-type bean jam blending with Oumi Habutae glutinous rice |
Dainagon Monaka | 5kg | 68% | under 20°C 90 days |
oxygen absorber | Monaka (bean jam‐filled wafers) |
Dainagon (large-grain) Adzuki from Hokkaido |
Dorayaki A | 20kg (5kg*4) |
63% | under 20°C 120 days |
pillow package | Dorayaki (bean jam pancake) |
Adzuki from Hokkaido |
Ogura An 55 | 20kg (5kg*4) |
55% | under 20°C 365 days |
pillow package | bread | made by our factory in China |
Tsubuan 300 | 4.8kg (300g*16) |
52% | At normal temperature 545 days |
sealed pouch | confectionary / bread | Adzuki from Hokkaido 300g pouch |
Bean jam
It is a smooth mouthfeel compared with Tsubuan because it crushes the beans and removes the peel.
name | quantity | sugar content | expiration date | form | use | others |
---|---|---|---|---|---|---|
Gokujyo Neriaka S | 5kg | 57% | under 20°C 60 days |
oxygen absorber | confectionary | bean jam using Adzuki from Hokkaido winning the Silver Award for 3 consecutive years at Monde Selection 2007-2009 |
Hokkai Kawamuki An A | 5kg | 55% | under 20°C 60 days |
oxygen absorber | confectionary | Adzuki bean jam with light color |
Tokusen Neriaka An | 5kg | 59% | under 20°C 60 days |
oxygen absorber | confectionary | Adzuki from Hokkaido |
Toku Aka An | 5kg | 56% | under 20°C 90 days |
pillow package | bread | Adzuki from Hokkaido / imported |
Sakura An A | 5kg | 57% | under 20°C 120 days |
pillow package | bread / confectionary |
seasonally limited (the end of Dec to the end of Apr) blend with cherry blossoms leaf |
Koshian S | 20kg (5kg*4) |
56% | under 10°C 365 days |
pillow package | bread / confectionary |
made by our factory in China |
Koshian H | 20kg (5kg*4) |
60% | under 20°C 365 days |
pillow package | confectionary | made by our factory in China |
White bean jam
name | quantity | sugar content | expiration date | form | use | others |
---|---|---|---|---|---|---|
Nerishiro An D-10 | 5kg | 56% | under 20°C 90 days |
pillow package | bread | bean jam using haricot from Myanmar, America, and other countries |
Tsubu Tebou An | 15kg (5kg*3) |
55% | under 20°C 60 days |
pillow package | bread / Imagawayaki (Japanese muffin containing bean jam) |
grain-type bean jam using haricot from Hokkaido |
Nerishiroan DH | 20kg (5kg*4) |
60% | under 20°C 365 days |
pillow package | bread / confectionary |
made by our factory in China |
Haricot base bean jam
name | quantity | sugar content | expiration date | form | use | others |
---|---|---|---|---|---|---|
Sweet Potato An | 5kg | 60% | under 20°C 90 days |
pillow package | bread / confectionary |
sweet potato from Japan winning the Gold Award at the Monde Selection 2010-2013 |
Satsumaimo An | 5kg | 55% | under 20°C 60 days |
oxygen absorber | confectionary | sweet potato from Japan using sweetened egg yolk |
Kuri An | 5kg | 60% | under 20°C 90 days |
pillow package | bread / confectionary |
blend with cut chestnut, chestnut paste |
Kabocha An | 5kg | 57% | under 20°C 90 days |
pillow package | bread / confectionary |
Ebisu Kabocha (winter squash) from Hokkaido |
Matcha An MOD | 5kg | 56% | under 20°C 60 days |
pillow package | bread / confectionary |
soft texture using Uji Matcha (green tea) winning the Gold Award for 2 consecutive years at Monde Selection 2012-2013 |
Matcha An K | 5kg | 57% | under 20°C 60 days |
oxygen absorber | bread / confectionary |
firm texture using Uji Matcha (green tea) |
Goma An | 5kg | 54% | under 20°C 90 days |
oxygen absorber | bread / confectionary |
using black toast sesame, black sesame paste |
Uguisu An | 5kg | 55% | under 20°C 60 days |
pillow package | bread / confectionary |
no coloring adding saltiness to make it deep flavor |
Yakiguri An | 5kg | 56% | under 20°C 60 days |
oxygen absorber | bread / confectionary |
using roasted chestnut from China |
K-1 Murasakiimo An | 6kg (1kg*6) |
55% | under 20°C 60 days |
pillow package | bread | renewed it more delicious and vivid using Ayamurasaki (purple sweet potato) 1kg package |
Nerishiro An K-1 for Mousse Whip | 6kg (1kg*6) |
56% | under 20°C 180 days |
pillow package | bread / confectionary |
our company original bean jam can be whipped 1kg package |
Goma An for spreading | 20kg (5kg*4) |
58% | under 20°C 120 days |
pillow package | confectionary | using black ground sesame, black sesame paste |
Ume An for spreading | 20kg (5kg*4) |
58% | under 20°C 120 days |
pillow package | confectionary | Ume (Japanese apricot) puree and Shiso Yukari (red perilla) |
Yuzu An for spreading | 20kg (5kg*4) |
58% | under 20°C 120 days |
pillow package | confectionary | blend with Yuzu (citron) paste |
Ichigo An for spreading | 20kg (5kg*4) |
58% | under 20°C 120 days |
pillow package | confectionary | strawberry puree and strawberry seed |
Kuri An for spreading | 20kg (5kg*4) |
58% | under 5°C 180 days |
pillow package | confectionary | steamed chestnut paste, cut chestnut |
Matcha An for spreading | 20kg (5kg*4) |
59% | under 5°C 180 days |
pillow package | confectionary | using Uji Matcha (green tea) |
Yuzu An | 5kg | 56% | under 20°C 90 days |
pillow package | bread / confectionary |
using fresh Yuzu (citron) from Shikoku |
Milk An | 5kg | 57% | under 20°C 90 days |
pillow package | bread / confectionary |
smooth milk bean jam with condensed milk, cream |
Choco An | 5kg | 55% | under 20°C 90 days |
pillow package | bread / confectionary |
using Belgian chocolate having deep flavor |
Coffee An | 5kg | 55% | under 20°C 90 days |
pillow package | bread / confectionary |
using Kilimanjaro coffee having sweet smell |
Seasonally limited
name | quantity | sugar content | expiration date | form | use | others |
---|---|---|---|---|---|---|
Pink Sakura An | 5kg | 52% | under 20°C 60 days |
pillow package | bread | seasonally limited (Jan - Apr) white bean jam with cherry blossom leaves |
Momo An | 5kg | 55% | under 20°C 60 days |
oxygen absorber | confectionary | seasonally limited (May - Aug) blend with cut yellow peach |
K-1 Sakuramochi An 88 | 6kg (1kg*6) |
58% | under 20°C 45 days |
pillow package | bread / confectionary |
seasonally limited (Jan - Apr) Cherry blossom bean jam with glutinous rice |
K-1 Koicha An | 6kg (1kg*6) |
55% | under 20°C 60 days |
pillow package | bread / confectionary |
seasonally limited (Mar - May) bean jam with green tea leaf, plenty of green tea |
K-1 Mango An | 6kg (1kg*6) |
57% | under 20°C 120 days |
pillow package | bread / confectionary |
seasonally limited (May - Aug) using Alphonso variety of mango |
K-1 Lemon An | 6kg (1kg*6) |
57% | under 20°C 90 days |
pillow package | bread / confectionary |
seasonally limited (Jun - Aug) blend with domestic lemon peel |
K-1 Zunda An | 6kg (1kg*6) |
58% | under 20°C 60 days |
pillow package | bread / confectionary |
seasonally limited (Jun - Aug) blend with Edamame(green soy beans), glutinous rice |
K-1 Annouimo An | 6kg (1kg*6) |
55% | under 20°C 60 days |
pillow package | bread / confectionary |
seasonally limited (Sep - Dec) using sticky Annouimo (yam) from Tanegashima |
Sugared bean (Amanatto)
It is made of various beans that simmer with sugar syrup.
name | quantity | sugar content | expiration date | form | use | others |
---|---|---|---|---|---|---|
Dainagon Natto | 5kg (2.5kg*2) |
68% | under 20°C 90 days |
oxygen absorber | bread / confectionary |
Dainagon (large-grain) Adzuki from Hokkaido |
Otsubu Adzuki Amanatto L | 5kg (2.5kg*2) |
68% | under 20°C 90 days |
oxygen absorber | bread / confectionary |
large-grained Adzuki from China |
Hokkai Natto | 5kg (2.5kg*2) |
68% | under 20°C 90 days |
oxygen absorber | bread / confectionary |
Adzuki from Hokkaido winning the Gold Award for 17 consecutive years at Monde Selection 2007-2023 |
Adzuki Amanatto C | 5kg (2.5kg*2) |
68% | under 20°C 90 days |
oxygen absorber | bread / confectionary |
Adzuki from China |
Kintoki Natto | 5kg (2.5kg*2) |
68% | under 20°C 90 days |
oxygen absorber | bread / confectionary |
red kidney bean from Hokkaido |
Shiroshozu Natto | 5kg (2.5kg*2) |
68% | under 20°C 90 days |
oxygen absorber | bread / confectionary |
white Adzuki bean from Hokkaido |
Tebo Natto | 5kg (2.5kg*2) |
68% | under 20°C 90 days |
oxygen absorber | bread / confectionary |
haricot from Hokkaido |
Tanba Kurodaizu Kanoko | 8kg (1kg*8) |
68% | under 20°C 60 days |
oxygen absorber | bread / confectionary |
Tanba variety of black bean |
Endo Natto | 5kg (2.5kg*2) |
68% | under 20°C 90 days |
oxygen absorber | bread / confectionary |
no coloring winning the Silver Award at Monde Selection 2009 |
Satsumaimo Dice | 5kg (2.5kg*2) |
60% | under 5°C 180 days |
oxygen absorber | bread / confectionary |
sweet potato from Japan 10mm dice cut |
Frozen bean jam
name | quantity | sugar content | expiration date | form | use | others |
---|---|---|---|---|---|---|
Frozen Aka Nama An | 20kg (5kg*4) |
- | under -18℃ 548 days |
frozen | only for heat treatment | Adzuki from Hokkaido Please use it after heating |
Frozen Tebo Nama An | 20kg (5kg*4) |
- | under -18℃ 365 days |
frozen | only for heat treatment | haricot from Hokkaido Please use it after heating |
Frozen Shiro Nama An | 20kg (5kg*4) |
- | under -18℃ 365 days |
frozen | only for heat treatment | haricot from Hokkaido Please use it after heating |
Bean jam for frozen dessert
name | sugar content | expiration date | use | others |
---|---|---|---|---|
Azuki Amanatto from Hokkaido (large-grain, normal-grain, small-grain) | 68% | under -18℃ 2 years |
frozen dessert | frozen distribution, keep in storage Please contact us for more details |
Azuki Amanatto from China (large-grain, normal-grain, small-grain) | 68% | under -18℃ 2 years |
frozen dessert | frozen distribution, keep in storage Please contact us for more details |
Ogura An for Adzuki bar | 50% | under -18℃ 2 years |
frozen dessert | frozen distribution, keep in storage Please contact us for more details |
Ogura An for Uji Kintoki | 64% | under -18℃ 2 years |
frozen dessert | frozen distribution, keep in storage Please contact us for more details |
Ogura An for Ice Monaka | 64% | under -18℃ 2 years |
frozen dessert | frozen distribution, keep in storage Please contact us for more details |