I felt like having Sentaro's black bean daifuku after a long time, so I stopped by the basement of Takashimaya on my way home from work on Friday. This time, I bought black bean daifuku for myself and ohagi for my wife. ・Black bean daifuku x2 ・Ohagi ・Ohagi with peanuts As expected, the black bean daifuku had a great combination of salty black beans and sweet red bean paste, and I enjoyed both of them in one go. It was amazing! My wife also enjoyed the ohagi with peanuts, which was unusual. The paste had a strong peanut flavor and she said it was delicious. I want to buy the black bean daifuku again.

The collaboration of Tenkoku Ohagi and Kuro Mame Daifuku is unique and delicious. Tenkoku Ohagi was a new experience for me, and it melted in my stomach in a gentle and body-friendly way. Kuro Mame Daifuku is a classic and reliable steamed bun from a Kyoto-based traditional Japanese confectionery shop with a history dating back to 1886. The shop values "delicious" over "beautiful" and believes that true deliciousness comes from food that the body craves and nurtures. They emphasize that food that is grown in one's own region is the most harmonious and gentle on the body, and therefore the most delicious. They call this concept "Shido Funi." They prioritize using locally sourced ingredients such as those from Tanba, Omi, Yamato, and Tango, or at least sticking to domestically produced materials.

I love Sentaro's Daifuku! I saw it on TV and have been buying it every time I come across it. It had been a while since I had it, so I chose Daifuku this time, but all the sweets were not too sweet and had a satisfying taste. The Tsukimi and Ohagi also looked delicious!

You can't go wrong with anything you eat here. However, it's a popular spot where you may have to wait in line on weekends. My favorite is the black bean daifuku. This time, I also bought a suimizuki. The black bean daifuku has a soft mochi exterior and a refined sweet bean paste filling. The black beans add a nice touch.

On the day of the Vernal Equinox, I went to the Takashimaya in Minami to buy "ohagi" from Sentauro-san. There were three types of ohagi for the Higan festival, as well as two other traditional Japanese sweets available. I decided to try them all at once. After returning home, I tried all the traditional Japanese sweets I bought: - Ohagi: 1. Sweet red bean paste: A basic ohagi with a small amount of red bean paste, smooth and moist texture, with a hint of shiso leaf flavor. 2. Black soybean kinako: Ohagi coated with kinako powder, filled with red bean paste, and a nutty aroma from the kinako, with a subtle shiso leaf flavor. 3. Ten-grain ohagi: A special ohagi exclusive to Takashimaya Osaka, with a mix of ten grains in the outer mochi layer, similar to sakura mochi, with a lingering shiso leaf scent. This was my favorite. - Futomochi: A traditional Japanese sweet with whole red bean paste wrapped in yomogi mochi, soft and fragrant with a nice texture. - Higan dango: Yomogi dumplings topped with red bean paste, chewy and soft with a strong yomogi aroma and sweet red bean flavor. Overall, I found the ohagi with shiso leaf to be surprisingly delicious, and the ten-grain ohagi was my favorite among the three. If you're looking to buy ohagi for the Higan festival at Takashimaya Osaka, I highly recommend trying the ten-grain ohagi. Enjoy your meal!

I received this as a gift from someone who bought it at Takashimaya. It's really delicious, it's called "gomi" but I'm not sure which dialect it is from. When I looked it up, it said Iga or Uwajima. I think people from Wakayama also say it. It's so delicious, I wonder how much it costs. It says one piece is 216 yen.

I visited the takeout at 3:00 PM. There was no usual line. They had cherry blossom version of Ubadama. I ordered 9 Sakura Mochi because it's the cherry blossom season. I also got 1 Sakura Mochi and 1 Hanadango. I like the Sakura Mochi from Kansai. ❤️

I love the combination of the chewy texture of anko and the crispy texture of monaka in Sendo's "Gozonji Monaka." The main store is in Kyoto, but now they have expanded to Osaka, Nagoya, Tokyo, and Yokohama, making it easy to buy. The size is large, so one piece is satisfying enough, priced at 281 yen per piece.

The delicious and satisfying Japanese sweet I received from my mother was truly amazing. It was not only tasty but also filling, making it a better choice than calorie-loaded and expensive Western sweets. The anko filling was perfectly balanced with a slightly sweet taste, and the soft yet crispy outer layer did not stick to the roof of my mouth. The texture of the anko was just right, not too mushy or overly sweet. The craftsmanship of this Japanese sweet is truly impressive, with every bite leaving me wondering how they achieved such perfection. In my opinion, this Japanese sweet is the best in Japan.

After visiting the Osaka Ballpark site, I went to Sendo Sato at Takashimaya Osaka Store. I didn't do any shopping, but I also stopped by the Kyoto Daimaru Store in Kyoto, so it seems like I'm on a Kansai Sendo Sato tour. The exterior of the store. Surprisingly, it seems quite empty for a weekend evening. Overall, it has a quiet taste, so maybe it doesn't fit in with the local area. When I got home, I received a limited edition "Jukoku Ohagi" from the store. It cost 238 yen. It is made with a mixture of seven grains and Tamba black beans wrapped in a blue shiso leaf, with black rice, red rice, pressed barley, millet, pearl barley, foxtail millet, black sesame, mochi rice, azuki beans, and black beans making up the ten grains. There was also a limited edition "Aiki" which I received, but I forgot the price, it was around 600 yen. I thought it was a name I didn't know for a Japanese sweet, but it turns out it was taken from the "a" in azuki beans, the "i" in sweet potato, and the "ki" in soybean flour. Inside, there were azuki beans and sweet potatoes inside the mochi, and you sprinkle the soybean flour on top. While the ohagi was similar to the eight-grain ohagi I had in Kyoto, the aiki was particularly delicious with the moderate chewiness of the sweet potato and azuki beans combined with a refined sweetness.

I visited the takeout at 15:25. It was good (^ ^). There were still few customers waiting. It's chestnut season, so... ◆ Steamed chestnuts × 1 × 3 × 4. ◆ Tsukimi dango (with bean paste) × 1. ◆ Rabbit × 1. ◆ Ubagyoku × 9 × 2.

I received some Daifuku (sweet rice cakes with bean paste) from my father's acquaintance in the past. I knew the shop, but when I passed by it in the summer, they had water yokan (sweet bean jelly) on display so I decided to buy some. They come in cans and last for about half a year. I finally ate them now (・∀・) Tamba Mikumari Adzuki Bean: Packed full of Tamba adzuki beans, with just the right amount of firmness, very delicious. Tamba Mikumari Water Yokan: Light and smooth, melts in your mouth, very tasty. Tamba Mikumari Matcha: Smooth matcha-flavored water yokan with Tamba adzuki beans inside, delicious. Tamba Mikumari Black Soybean: Light and tasty, but the beans are a bit hard, would be perfect if they were a bit softer. Among these, my favorite is the adzuki bean and matcha flavors. Thank you for the meal.

Located in the basement floor of Takashimaya Osaka Store in front of Namba Station on various lines in Chuo Ward, Osaka City. Established in Meiji 19, this is a popular long-established Japanese confectionery store in Kyoto with its own farm in Tanba. Today's snack is a Kuze Sakura Kuzumanju, sandwiched between two sakura leaves. It was delicious when chilled in the refrigerator, with a refreshing and elegant sweetness. Thank you for the meal ❤️ (⁎ᵕᴗᵕ⁎) ===========

I visited the takeout at 14:00. As usual, there was a line waiting. I got one Chano Shizuku. I actually wanted Kanokuriko, but it was a bit expensive at ¥972, so I opted for this seasonal Chano Shizuku instead. The scent of bamboo leaves is delightful. It's smooth and slippery. I also got four Wakayu, and three kinds of tea balls - Gyokuro, Hojicha, and Matcha.

I visited the takeout at 3:00 pm. There is always a line at Sentaro... I ordered two Hana to Ubazukin, a seasonal limited edition, six Ubazukin with finely ground sweet red bean paste and black sugar, and three Sakura Ubazukin. When I placed my order, I was lucky to get the last two available. (^^)

♪Donkara, dondon, dorayaki♪ (Song: "With Mother") Sometimes, don't you feel like craving Japanese sweets? Especially dorayaki, it reminds me of Doraemon (laughs) and I can't help but buy it. There is a famous shop in Kyoto that has elegant packaging. ★Three dorayaki♪ Wow, the moist skin and light, refined red bean paste are delicious! They are made with all domestic ingredients and handcrafted one by one. Even the man who doesn't like sweet things ate two out of the three without hesitation.

"I see, there are quite a variety of green spring sweets here." That's what I thought when I came across the various green-colored sweets at this store. On this day in late February, as I passed by this traditional Japanese confectionery store in the basement of Osaka Takashimaya, I was drawn to the nightingale mochi that was introduced as the "season's best recommendation." I realized that there were several other green sweets that caught my eye while waiting in line for the nightingale mochi, so I decided to purchase those as well. - Nightingale Mochi: A sweet made by wrapping coarse sweet bean paste in mochi and sprinkling nightingale powder (*kinako made from green soybeans) on top. The contrast between the fragrant nightingale powder and the sweetness of the sweet bean paste was delightful. - Tiger Cake: A confection similar to dorayaki, made by baking spring fragrant rice flour and mugwort into a tiger pattern, sandwiching sweet bean paste, and topping with cherry blossom. The green-colored cake is usually flavored with matcha, so the use of mugwort was quite unique. The texture of the cake gave a different impression than I had expected, different from the typical mugwort rice cake. - Flower Steamed Cake: A simple confection made by wrapping sweet bean paste in steamed kasu dough (or a similar steamed dough) infused with tea leaves. The fluffy texture and delicious flavor of the dough were truly enjoyable. - Gyokuro Ohagi: An elegant ohagi made by wrapping sweet bean paste with rice cake infused with gyokuro tea and shiso leaves. The aroma and slight bitterness of the gyokuro tea complemented the sweetness of the sweet bean paste and rice cake beautifully. Some of the sweets mentioned may no longer be available at the time of posting this article, or may not be offered at all stores. If you have the chance to visit a "Sendo" store this spring, be sure to try these delicious treats.

I had some petal mochi and three-colored dumplings. The three-colored dumplings here are really delicious. I especially like the middle brown dumpling and the yellow dumpling at the bottom. This is my first time trying the petal mochi here. It came with sugar candies which were cute. It had a nice miso flavor, and when I looked at the cross-section, I saw a thin layer of carrot yokan on top of the red bean paste.

After visiting 551, I returned to the hotel in search of a snack to eat. To avoid any disappointments, I took precautions and headed to Sendo for a snack. Instead of opting for something heavy like monaka or botamochi after 551, I decided to try the Shibu Kuri Mushi. It was not too sweet, had a good chestnut flavor, and was delicious. Thank you for the meal. Items purchased: Shibu Kuri Mushi 272 yen *It was discounted because I used a Takashimaya benefit.

"Oh, tea? And three different kinds?" On this day, I came across a set of anko balls made with three different types of tea at this shop. I was already familiar with the "Oitama" sweets at Sentauro, which consist of red bean paste wrapped in a light brown sugar-flavored yokan dough, but when I visited the shop in June, they had a limited edition version of the "Oitama" available. This was the "Tea! Tea! Tea!" set that I purchased. This unique sweet features anko paste made with matcha, gyokuro, and hojicha tea instead of the usual red bean paste. I often order sweets from Kameya Yoshinaga in Kyoto, and they have a similar sweet called "Ubagatama," but I don't recall them offering tea-flavored anko balls like this. When I tried them at home, I found that they were just the right amount of sweetness with a refined and deep tea aroma. The matcha and gyokuro versions look different as the gyokuro one has tea leaves on top, but in terms of flavor, they were quite similar. Perhaps the matcha had a bit more bitterness and a stronger aroma? Well, either way, both were elegant and delicious. The "Tea! Tea! Tea!" set is a limited-time product available from around the beginning of May to mid-August. If you're looking for a simple yet unique anko sweet, I recommend giving it a try.