Japanese confectioneries Kitajima and Saiundo announce new products

Traditional Japanese confectionery makers are introducing updated or new products. Kitajima, a long-established shop in Saga founded in 1696, has launched the ‘Saganoki Baumkuchen’. This new product utilizes the shop’s expertise in making Maruboro dough, blending it with a traditional German recipe. The recipe incorporates Saga-grown wheat, whey from Milne Farm, and ‘Rino Shizuku’ lemons from Shiroishi to create a rich flavor.

Meanwhile, Saiundo, a confectionery company based in Shimane founded in 1874, is renewing its signature sweet, ‘Hokibo’, in the autumn of 2026. The renewal focuses on enhancing the flavor of the Hokkaido Tokachi ‘Yukimurasaki’ red beans by replacing granulated sugar with ‘Onizara Powdered Sugar’. The new appearance is designed to resemble the snow-capped Mount Daisen. The product is sold seasonally, with the dried version available from mid-October to late March.