Nagano Persimmon Butter Millefeuille (J Passport Exclusive)
An artisan delight exclusive to J Passport only!
You can't find it anywhere else in Singapore.
Sweets created by the encounter of Japanese and Western cultures
Recommended by Official Nagano prefecture.
A new type of sweet with butter sandwiched between dried persimmons.
What our members said:
"Surprisingly taste very good. Especially after it soften a little."
"It has an element of sweetness and saltiness which balanced very well. So good but the slab was too small to share with two!"
"Can taste the freshness and sweetness of the persimmon. Blends well with the butter. Yummy!"
Nagano Persimmon Butter Millefeuille
Synergy of softness and texture created by the sweetness of dried persimmons and the richness and saltiness of butter melt together is just perfect.
The cross section shows beautiful layers, and the bright orange color of the persimmon stimulates your appetite!
(Video from https://item.rakuten.co.jp/aijyo-sengen/c/0000000179/)
The white powder on the surface is sugar crystals, which is the result of the sugar in the persimmon oozes out when it is dried and kneaded well.
The beautiful white powder is a sign of deliciousness.
How is Ichida Persimmon special?
Ichida persimmon is a brand of As a high-class Japanese persimmon that has been produced in the Nagano prefecture since around 1800.
In the Edo period (1603-1867), it was presented as "Shogun's tooth hardening confectionery," and in 1943, it was presented to the Imperial Household, which attests to the history and dignity of the Ichida persimmon.
Ichida persimmons ripen from late October to early November.
They are so astringent with tannin that they are unpalatable when raw. The persimmons are dried slowly by the power of nature, and the seeds and heft are carefully removed from the sweetened persimmons.
After shaping them for easy stacking, they are cut. Even as dried persimmons, Ichida persimmons are captivating with their melt-in-your-mouth texture and sweetness.
As it's made from the premium persimmon
As it's made from the natural material, there is a slight variation in size.
It's small but satisfying, made from Ichida persimmons, a rare and highly prized variety in Japan!
Secret of butter
Butter is made from raw milk, which is first separated into cream and skimmed milk.
Most butter sold in Japan is the "non-fermented" type.
Since the cream for "non-fermented butter" is not lacto-fermented, it has a mild flavor with no peculiar taste.
To convey the original taste of Ichida persimmon, Matsuzawa's Ichida persimmon millefeuille is made with "non-fermented butter".
The main character of this millefeuille should be the persimmon, and the butter plays a supporting role.
With this in mind, they specify "non-fermented butter, salted type" and use it on purpose.
It's well-received in Japan
"The sweetness of the persimmon combined with the saltiness and flavor of the butter--what a treat!
"It is best when cut into thin slices and served with sake”.
"My husband, who had eaten it at a bar, insisted on ordering it, so we bought it!
Even my husband, who doesn't like persimmons much, wants to try them again!”.
Won numbers of awards
It has received numerous awards and has been featured on TV and in other medias.
In 2011, it won the "Rakuten New Sensation Sweets Award." and "o-1 (Ecommerce-ordering gourmet competition) Grand Prix: Winner of the Grand Prix in the Sweets category.
In 2014, "Rakuten Winter Sweets Grand Prix, Surprise Sweets Category" Grand Prix.
In 2015, "Wonder 500 Certification" and "NIPPON QUEST Annual Award Special Prize" by the Ministry of Economy, Trade and Industry.
How to enjoy
It goes very well with tea, whiskey, and wine!
*If it is not cold, the butter in the sandwich will not cut cleanly.
2. It is ready to eat when the cut millefeuille has returned to room temperature and the butter has softened.
From the production of the fruit that is the raw material for their products
They are committed to manufacture "souvenirs" including apple butter cookie sandwich at their own factories, as well as fruits; the "raw material" that forms the basis of their production.
Attaching their thoughts and hearts to the "feelings" of people and the local community.
They believe that each region of Japan, with its unique nature, climate, traditions, and customs, has its own "feelings”.
They think that it is their duty to convey the feelings of people and regions with their thoughts and hearts.
An official collaboration with Nagano Prefecture
The prefecture boasts the fourth largest land in Japan, and its vast forests nurture clean water and air.
Taking advantage of its bleeding topography, agriculture thrives in the prefecture, with fruit cultivation in particular being highly marketable and producing a large amount and ranking first in the prefecture in terms of output.
- Prefecture with the full of attraction -
What attractive about Nagano prefecture is the variety of ways you can enjoy your trip, from visiting famous historical sites such as Zenkoji Temple and Matsumoto Castle, to relaxing in a hot spring with a great atmosphere, to enjoying the great outdoors, including the Northern Alps.
- Transportation from Tokyo to Nagano prefecture -
The fastest way to get from Tokyo to Nagano is by Shinkansen. It takes only 1 hour and 30 minutes from Tokyo Station to Nagano Station.
The cheapest way to get to Nagano from Tokyo is by highway bus.
|Product Name||Nagano Persimmon Butter Millefeuille|
|Country of Origin||Nagano, Japan|
Dried persimmon (manufactured in Nagano Prefecture), butter / antioxidant (sulfur dioxide)
|Expiry||6 months from date of manufacture|
|How to store||Keep frozen (under -15°C)|
|Sold by||REGINAA PTE LTD|
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