J Passport Signature Sweets Starter Bundle (Black Cheesecake, Strawberry Butter Spread, Persimmon Butter Millefeuille, Mandarin Daifuku(3pcs/pack))

Try out the Signature Sweets Starter Bundle 

Starter Bundle includes:

- Hokkaido Black Cheesecake worth $38
- Strawberry Hokkaido Butter Spread worth $26
- Persimmon Butter Millefeuille worth $23.50 
- Mandarin Daifuku (3pcs/pack) $38

1. Handmade Hokkaido Black Cheesecake

From a Hokkaido confectionery shop with 100 years of history. Using only ingredients from Hokkaido prefecture.

Rich in flavour and texture, yet not too sweet

Bamboo charcoal chocolate souffle with haskap (honeyberry) jam, finished with smooth cheese cream.

It was introduced on Japanese TV and awarded the Minister of Agriculture, Forestry and Fisheries Prize at the 27th National Confectionary Exposition.

It looks so pretty, as if a snowy Hokkaido scene

Cut and enjoy the pleasant sweetness of white, delicate cheese in your mouth.

All ingredients are natural from Hokkaido, this cheesecake also uses fructose (fruit sugar) instead of refined sugar.

Enjoy the appearance, taste and natural ingredients

The secret of the black color

The secret behind the black soufflé is the carefully selected chocolate and bamboo charcoal powder, which is rich in minerals and detoxifying properties.

The secret of pleasant sweetness

Fructose, which can feel like tasting 1.5 times sweeter than sugar, is used to achieve a refined sweetness while reducing sugar content.

Handmade by artisans, the jam is made from Hokkaido grown Haskap with a bit of sourness and a refreshing accent that keeps people coming back for more.

Handmade one by one

Even after more than 100 years of confectionary history, the craftsmen still put their heart and soul into each and every handmade products.

How to enjoy

The black cheesecake can be enjoyed in two ways.

1. Fully defrost for about 3 hours in the refrigerator for a smooth cheesecake.
2. Defrost halfway in the refrigerator for about 2 hours like an iced cake.

More info

-

2. Strawberry Hokkaido Butter Spread

Sweet strawberry with low acidity

Akihime strawberries are long and conical in shape. It is soft, juicy and sweet, with low acidity. It is cultivated in an elevated position, about 80 centimeters above the ground.

The best ratio of Strawberry and Butter

The same amount of strawberries and Hokkaido butter in one jar.

Using a 5:5 ratio of Akihime strawberries and Hokkaido butter, experience a luxurious texture of the spread in your mouth. Please taste it first!

Since its launch in March 2019, it has been supported by many customers, and we-received.
It is recommended for toasts, fruit sandwiches and pancakes
Ichikawa Farm's strawberry butter was featured in various news media in Japan.
You need to try it out. Exclusively available in Singapore in J Passport only. 

More info 

-

3. Nagano Persimmon Butter Millefeuile 

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!

-

4. Marugoto (Whole) Mandarin Daifuku (3pcs/pack)

- The Most Popular Souvenir in Ehime Prefecture, known for Mandarin! -

Enjoy the WHOLE fresh taste of mandarin!

Over the past 10 years, it has become one of the popular souvenirs of Ehime Prefecture, loved by locals, Japanese from other prefectures, and tourist visiting the prefecture.

How special are they?

It's so popular and it's been introduced on many Japanese TV shows.

The reason why it is such a hit is because of the delicious selected mandarin, the gentle sweetness of the white bean paste that does not interfere with the taste of the mandarin, and the good texture of the rice cake.

Why don’t you enjoy an amazing collaboration of the mandarin, the white bean paste and the rice cake?

You can't find this anywhere else! 

Thanks to the recommendation by Ehime Prefecture officials, it’s now available in Singapore exclusively at J Passport Exclusive Selection!

To maximize the freshness of the Mandarin Daifuku, the outer layers of the mandarin are carefully hand peeled and pith in order not to spoil the texture of the mandarins.

It takes a lot of effort and time to make each Mandarin Daifuku hand by hand as Seikodo desires to have their local-grown mandarin carefully utilized, and deliver this delicious sweets to their customers.

How is it made?

1. Mandarins are soaked in warm water to make them easier to peel.

   

2. The mandarin oranges are small "3S size" oranges that can fit inside a Daifuku.

   

   * These are carefully processed one by one by the staff, and pith by hand as well to maximize it's texture.

3. Mandarins are beautifully peeled and waiting to be made into Daifuku.
   The factory is filled with the sweet and sour aroma of mandarins.

   

   The peeled mandarins are flash freeze. It helps with keeping it fresh and makes it packed with even more deliciousness.

4. The white bean paste inside is from the Tokachi region in Hokkaido.
   They purchased the red beans and other ingredients directly from farmers in Hokkaido, so they are able to use delicious beans for all of the products.

   

5. The rice cake used to wrap the mandarin is called "Gyuhi", it is a softer variety of mochi. The gyuhi they use are all made in Japan too. The gyuhi is kneaded until it is soft so that it would not linger in the mouth.

   

6. Wrapping the Marugoto (Whole) Mandarin Daifuku is all done by hand, and they handmade about 1,200 Mandarin Daifuku a day!

   

7. This is how the beautifully wrapped Marugoto Mandarin Daifuku looks like!

   

The Best Way to Enjoy Marugoto Mandarin Daifuku

It's delicious to have Marugoto Mandarin Daifuku in the form of sherbet.
Defrost them in the refrigerator for 2 hours is recommended.

• 2 hours of defrosting in the refrigerator makes the gyuhi (skin) and the white bean paste defrosted, yet retaining the mandarin to be semi-frozen state. This makes a sherbet-like texture and perfect to enjoy in the hot weather.

• Another way is to defrost it longer, letting the mandarin defrosted completely. In this, you can enjoy the juiciness and sweetness of mandarin more!

* Please do not refreeze a defrost Marugoto Mandarin Daifuku.

More info 

-

More Details