Nishiyama Kintoki Baked Potato Jersey Milk Cream Daifuku (6pcs)

Recommended by Official Kochi prefecture

Oven baked Sweet Kintoki Potato with
Jersey Milk Cream Daifuku

Sweet potato paste made from Nishiyama Kintoki sweet potatoes and Jersey cream, baked slowly in the oven to bring out their flavor.

Wrapped in a soft, chewy, mildly salted Habutae Silk Mochi.

What our members said:

"The texture of the mochi was extremely fine, in fact, one of the finest I have ever tasted. It was complemented by the filling that was not too sweet."

Specialty of Habutae Silk Mochi

Habutae Silk is a plain-weave silk fabric made of untwisted warp and weft yarns, characterized by its soft texture and elegant luster.

During the Edo to Meiji period (1868 - 1912), silk textile industry gradually began to decline and Habutae Silk Mochi (羽二重餅) was started to express the excellence of textile industry through wagashi (Japanese confectionary).

Habutae Silk Mochi is made by steaming rice flour and kneading with sugar and starch syrup. It has a silky texture, smoothness and softness, and beautiful white shine.

Using flavourful Nishiyama Kintoki Sweet Potato

Nishiyama Kintoki Sweet Potato is bright red colored, sweet with rich flavor. From Nishiyama Plateau is located in the coastal terrace of Muroto, Kochi prefecture, overlooking the magnificent Pacific Ocean.

The area is blessed with a mild climate with high temperatures, even in the tropical island of Tosa, Kochi due to good drainage from the fact that it used to be an ocean in the past.

Compared to other kind of sweet potatoes, Nishiyama Kintoki Sweet Potato is moderately moist, rich in flavor, and sweet. It is a popular variety that is delicious any way you eat it: cooked, steamed, or baked.

With delicious Jersey Milk,
from the happiest cow in Japan

The cream is a special Jersey cream made in-house from the milk of fully pastured Jersey cows at Yukigamine Farm, famous for having the "Happiest cow in Japan".

Mild and fresh taste of jersey milk makes the strawberry even more flavorful!

How to Enjoy

You can enjoy the new texture of semi-defrost daifuku at by leaving in room temperature for about 30 minutes.

Full defrost takes about 1 hour at room temperature.
Or, defrost in the refrigerator for 6 to 8 hours.

* It is recommended to wrap the daifuku in a plastic wrap to prevent frosting or dew formation during defrosting.

Once defrost, please keep them in the refrigerator and consume by 2 days.

Enjoy another flavor from the same manufacturer

Ripe Strawberry Jersey Milk Cream Daifuku

Jersey cream with Nakatosa Strawberry; the perfect harmony of sweet and sour strawberry.

More info

Kochi Prefecture Collaboration

It is blessed with great natural beauty, including the Shimanto River, said to be the last clear stream in Japan, the magnificent Pacific Ocean with the Kuroshio Current flowing through it, and the Shikoku Karst, one of the 3 major karsts in Japan.
The area is also home to some of the best surfing, paragliding, rafting, fishing, and other activities in Japan.

Kochi is also famous for its local foods such as bonito, which is the prefectural fish of Kochi and a representative food material of the region, gamecock, which was loved by Ryoma Sakamoto, and Tosa red cow, which is called "fantastic wagyu beef," as well as local cuisine such as saabachi dishes and country sushi with yuzu vinegar.
In the past 14 years, it has been ranked No. 1 seven times in Jaran's (one of the largest travel companies) ranking of "the most delicious foods unique to the local area.

All Products from Kochi Prefecture