The flour, eggs, sugar, salt, adzuki red beans, milk, vegetables, and green tea we use in our traditional confections are all grown and produced in Japan. Our most popular items are the ningoyaki doll-shaped cakes filled with adzuki paste, kotaiyaki mini fish-shaped adzuki-filled cakes, Edohana Tachibana dorayaki adzuki-paste-filled pancakes, and Tokyo sable cookies. All these are certified as Tokyo Metropolitan Government Certified Locally Sourced Food Products, because they use locally sourced ingredients and are produced using traditional agricultural techniques dating to the Edoperiod (1603-1868) and recipes passed down since the Meiji era (1868-1912) that are unique to the Tokyo area.
Our dorayaki is made using Yanagikubo wheat, which is characterized by its high moisture content and its unique aroma. Due to its difficulty to mass produce, Yanagikubo wheat is exceedingly rare, often called “”phantom wheat”” because production of it ceased entirely for many years, only coming back in recent years. Using this rare wheat, we created a rich dough that produces a flavorful dorayaki. Each of our dorayaki are carefully branded with our tachibana flower family crest.