Hankyu Umeda main store, basement 1st floor, always has a long line. People of all ages eagerly wait in line, excited. A traditional Japanese confectionery shop with a spirit of safety and security. Among the many high-end and popular Western and Japanese confectionery shops at Hankyu Umeda main store, Sentaro stands out as the most popular. It seems that Sentaro shops nationwide are also very popular. The secret must be the use of small beans from Tanba for the sweet bean paste? Their heartfelt Japanese sweets with a gentle taste linger in your heart. The staff is always kind and polite, providing quick and efficient service that makes waiting in line a pleasant experience. They always attach a paper explaining the shop's policy regarding their commitment to Tanba's small beans to every purchase, saying "Know our commitment!" It's fun to read this paper each time. My favorite, "Gozonji Monaka," has a shelf life of about 3 days, so I enjoy it alongside sweets like botamochi that don't last long. Each visit brings an encounter with seasonal original sweets. I also look forward to the sweets exclusive to Hankyu. This time, I tried ohagi, Gozonji Monaka, and Yuzu rural manju. Ohagi is a classic, with a subtle flavor of shiso. 180 yen. Yuzu rural manju, sold until the winter solstice, has a faintly delicious yuzu scent. 180 yen. Monaka with Tanba Dainagon small beans cooked into a delicious sweet bean paste is my favorite Japanese sweet. 260 yen. All of them are delicious and satisfying. I enjoyed them while saying, "Don't run out." I purchase at a pace of about once a month, as these Japanese sweets never get boring. They are also greatly appreciated as souvenirs. I haven't posted an article in a while. The photos are of the Japanese sweets I've had throughout the year. While cakes and Western confectioneries with butter (oil) and wheat flour are good, Sentaro is the one that makes me say, "I still prefer Japanese sweets." I look forward to visiting them again in the future.

I lined up and bought these two items. I wanted to buy more, but considering the expiration date, I only bought these two this time. Some items were sold out in the evening, but this shop is irresistible for those who love Japanese sweets.

I tried two kinds of ohagi and dorayaki at Sentaro in Abeno Harukas Kintetsu and they were delicious, so I also tried black bean daifuku and futo mochi at the Hankyu Umeda store. The futo mochi is a mochi confection with a strong aroma of yomogi and a filling of sweet red bean paste, just as it looks. According to the description at the store, it is a type of confectionery from the Nara period that resembles a "lying rabbit." The black bean daifuku has a salty flavor from the black beans, creating a wonderful harmony with the sweet red bean paste in the mouth.

Visited on a regular Friday at 12:30. Located in the Hankyu Umeda Main Store B1F, just to the left after exiting the JR Osaka Station South Exit. A popular Kyoto confectionery shop established in Meiji 19. They have their main store in Kyoto, 10 stores in Kansai, 2 stores in Nagoya, 6 stores in Tokyo, and 1 store in Yokohama. They use no additives, only using Tamba Dainagon azuki beans produced on their own farm in Tamba, Kyoto, and all other ingredients are domestically sourced. Quite popular, with a line of about 20 people. I lined up at the end and was able to make a purchase in about 15 minutes. I bought the Tiger Cake "Spring Fragrance" for ¥227 and the White Day Dorayaki for ¥238. While Ohagi and Manju seem to be popular, I always go for my favorite, Dorayaki. The Tiger Cake "Spring Fragrance" has a dough made with rice flour and mugwort, baked in a tiger pattern, with Tamba Dainagon azuki bean paste sandwiched in between. It also has a salt-pickled cherry blossom on top. The use of rice flour gives it a chewy texture. It has a new texture that is a cross between a mugwort cake and a Dorayaki. The bean paste is not too sweet, with a nice texture, making it quite delicious. The White Day Dorayaki is a limited edition released on this day for White Day. It is a Dorayaki with Tamba Dainagon azuki bean paste sandwiched in between, with a flower pattern pressed on top. The honey-infused skin is less moist, giving it a fluffy texture. The sweetness of the bean paste is moderate, with a nice texture. Since they also have stores in Tokyo, I will definitely visit again if I have the chance.

Cute rabbit-shaped steamed buns. The taste is truly amazing. They are moist, with a not-too-sweet red bean paste filling, perfect to enjoy with hot tea. The dumplings are chewy and easy to eat. I especially love the matcha flavor. The rich taste makes you want to eat more and more.

I heard from a cooking class teacher that the ○○ at Sendo Sataro in Hankyu Umeda is delicious. So, when I went to buy souvenirs for my family at the end of the year, I remembered and decided to line up since there was a short line. It's on the first basement floor of Hankyu Umeda Main Store. What was it that was recommended as delicious? I tried to recall various conversations. Ohagi? Mame daifuku? The lady in front of me who seemed like a regular at Hankyu bought a large red and white manju-like bun... No, what I was asking about should have been different. When it was my turn, I asked the staff what the popular specialty was. Is it ohagi? I was told it's ● kinako ohagi ● morning mochi? ● grainy ohagi? I decided to buy the kinako ohagi. It was moist and had a nice texture, with a luxurious feel of kinako. And the flavor of shiso? Shiso leaf? added an accent! The combination of sweetness and saltiness enhanced the deliciousness even more. It had a nice aroma and was delicious. The morning mochi was also delicious, with a chewy texture and a filling of black beans and mochi rice. I will definitely buy the kinako ohagi again.

I really wanted to eat Ohagi, so I went to Hankyu Umeda Main Store. Both Sendo Taro were also crowded. I lined up. Everyone was buying chestnut steamed yokan, but I chose Ohagi with sweet red bean paste and soybean flour. I ate it at the hotel where I was staying. It was delicious with the refreshing shiso leaf and the sweet red bean paste and soybean flour. The chestnut dishes were also delicious, so next time I will try the chestnut steamed yokan. Thank you for the meal.

I went to Sen-taro for two consecutive days^_^ I went there yesterday hoping to buy the kuzumochi, but it was unexpectedly sold out (already sold out around 3 o'clock). I bought two types of Mizuyokan and the matcha version of Ubadama, Houjicha, and Gyokuro versions of Chacha Chacha. Chacha Chacha has a nice and rich matcha flavor with a sticky texture of red bean paste, which I really enjoyed! It may not be suitable for those who don't like red bean paste as it has a strong taste of it, but I personally loved it. It was smooth and had a refined sweetness, making it easy to eat. Mizuyokan was refreshing, but compared to Chacha Chacha, the matcha flavor felt a bit weaker. Personally, I prefer the kuzumochi from yesterday over the Mizuyokan! Next time, I want to go a little earlier to get the kuzumochi!

Nice to meet you again, Sentaro-san! I've never been able to buy your treats without waiting in line (;_;) Black bean daifuku for ¥260, Kuzumochi cherry blossom for ¥216, and Ohagi with kinako for ¥195. Last time, I bought the matcha ohagi and it was really delicious, so I decided to try different flavors this time (they didn't have matcha ohagi that day). First, the black bean daifuku. It was super delicious! The beans inside added a slight saltiness that paired well with the sweetness of the anko. I really enjoyed it. The kuzumochi cherry blossom was also tastier than I expected. It's a kuzumochi wrapped in anko and then wrapped in a cherry blossom leaf. I was wondering where the cherry blossom flavor was, but it turns out the leaf itself is the cherry blossom! The saltiness of the cherry blossom leaf and the kuzumochi went perfectly together. It's a limited edition product until August, so I'm glad I was able to buy it. The ohagi with kinako had a texture that kept the chewiness of the mochi grains intact. Personally, I prefer it to be a bit more mashed. The black bean kinako powder was a nice touch.

This is water yokan served in a bamboo tube. There is a pin-like tool attached to the outside of the bamboo tube, which you can use to open it up. The yokan slides out smoothly from the bamboo, providing a refreshing treat. It has just the right amount of sweetness, perfect for cooling down and relaxing.

As I was wandering around the food section in Hankyu Department Store, I noticed a store with a long line at the Japanese sweets corner. I saw a plump lady waiting at the exit of the line, so I asked her about it. She mentioned that it was the midsummer day of the ox, and that the ohagi (rice cakes) were good. I had never heard of this tradition before, but I decided to buy some. I lined up and saw that they had ohagi with sweet bean paste and coarse bean paste. I wanted to get the coarse bean paste, but noticed that it had shiso leaves in it, which I don't like. I ended up buying one of each kind for a total of 1076 yen using my shareholder benefits. When I got home and tried them chilled, I found that the ohagi was okay, but the coarse bean paste one had sweet bean paste inside and was a bit too sweet for my liking.

Ankoro, Koshian, Tsubuan, and Kinako are all elegant and have a moderate natural sweetness. The supreme moment "Ankoro" on the day of the summer solstice, July 20th. It is also known as "Harawata Mochi," and eating mochi on this day is said to prevent heat stroke. Legend has it that eating it on this day will give you a lot of power. Challenge yourself to tasks that require a lot of energy and get through this summer.

Located on the basement floor of Hankyu Umeda, there is a traditional Japanese sweets shop called Sentaro! I was looking for a place in Osaka where I could eat delicious salted bean daifuku, and I came across Sentaro! I visited around 11:30 am on a weekday. There was a line forming, with about 7-8 people waiting, but the staff were very efficient, and I was able to get my turn in less than 10 minutes. I ordered the Black Bean Daifuku (with smooth red bean paste) for 238 yen and the Hon Warabi (with smooth red bean paste) for 324 yen. It may be a small thing, but I was happy that they separated the black bean daifuku from the hon warabi so that the kinako powder didn't mix. The Black Bean Daifuku was delicious! The saltiness of the beans packed a punch, but the flavor of the black beans was also strong. The combination of not-too-sweet red bean paste and salty beans was amazing, and I could easily eat more than one! The Hon Warabi was elegant and delicious, with a perfect balance of unsweetened kinako powder and red bean paste. It was very smooth due to the warabi, and the small size made it disappear in no time! There was also some black powder mixed in with the kinako powder, which I assume was from the black beans. Both daifuku were incredibly tasty, especially the Black Bean Daifuku, which was the best I've ever had in my life. I will definitely buy them again! Thank you for the delicious treats!

- Sentaro Kashiwa Mochi Grains (tax included 216 yen) "Wrapped in a kashiwa leaf, this mochi contains grain paste. The elegant scent of mugwort combined with the grain paste creates a delicious and stable flavor. The balance between the mugwort flavor and the amount of grains is just right!" - Sentaro Miso Mochi (tax included 216 yen) "Wrapped in a kashiwa leaf, this mochi contains miso paste. The miso is not too sweet or too strong, and pairs perfectly with the mochi. The combination is really good!" - Sakura Mochi (tax included 195 yen) "Wrapped in two cherry blossom leaves, this mochi contains red bean paste inside white mochi. The mochi itself is subtly sweet and elegant. The red bean paste is moist and complements the mochi well. The cherry blossom leaf has just the right amount of saltiness, making it quite delicious when eaten together." - Gyokuro Ohagi (tax included 216 yen) "Wrapped in a mochi rice dough with gyokuro tea paste and green shiso leaves. The combination is unique and tasty." - Ohagi Grains (tax included 195 yen) "Wrapped in a mochi rice dough with green shiso leaves and grain paste. The green shiso adds a nice flavor to the mochi." - Ohagi Kinako (tax included 195 yen) "Wrapped in a mochi rice dough with green shiso leaves and grain paste, topped with black bean kinako. The combination of sweet bean paste, green shiso, and kinako is delicious."

O-Higan Sentaro Yomogi-futo Mochi (including tax 238 yen) - "Mochi dough made with mugwort, filled with sweet bean paste. The taste and aroma of mugwort are very prominent, and the mochi itself is thick and chewy, very delicious! The sweet bean paste inside goes really well with the mugwort, and you can really taste the flavor of the mugwort directly, so I might prefer it over Demachi Futaba. Goma Ohagi (including tax 216 yen) - "Sweet bean paste with shiso leaves wrapped in sticky rice dough, sprinkled with sesame salt and ice mochi." The balance of the salty sesame salt and the sweetness of the sweet bean paste is just right and delicious! Sesame ohagi may sound unusual, but this one is delicious in its own way! Sakura Mochi (including tax 195 yen) - "Sweet bean paste wrapped in white domyoji dough, sandwiched between two cherry blossom leaves." It's quite small in size. The gentle sweetness of each grain of rice and sweet bean paste is delicious! However, I might prefer the one I had at Demachi Futaba the other day.

In the basement of Hankyu Department Store Umeda Main Store, there is a Japanese sweets shop. There is always a long line. I bought "Flowers and Dumplings" for ¥173 and "Sakura Mochi" for ¥195. Flowers and Dumplings consist of three colored dumplings: sakura, matcha, and kinako. The sakura mochi had plenty of smooth red bean paste. Unfortunately, the Mitarashi Dumplings were sold out. I would like to visit again.

Setsubun-themed wagashi are being sold at Sentauro! Sentauro was particularly crowded, so I ended up waiting for about 20 minutes. - Sentauro (tax included 734 yen), Oni ni Kanabou (tax included 540 yen) ← Best before two days later. Sold from 2/1 to 2/3. 24 cm. "Made with steamed black sugar castella rolled with sweet bean paste, resembling a metal club." The black sugar flavor is intense! It's elegant and delicious, but with 24 cm, I started to get a bit tired of it, haha. Maybe I'm not that into black sugar to begin with, haha. The sweet bean paste is reliable, but I felt like the amount was a bit small. - Yakuyoke Manju (tax included 194 yen) ← Best before the next day. Sold from 1/26 to 2/3. "A thin-skinned manju with sake lees, with a single bean skewered to symbolize Setsubun." The slight sake flavor from the sake lees is delicious!

- Sentaro (including tax 388 yen) White miso ohagi (including tax 195 yen): "Wrapped in a mochi rice dough with white miso filling, topped with black bean sweet simmered in syrup. Available for sale from January 2nd to late January. The miso flavor wasn't very noticeable, but it was delicious, different from regular ohagi! The filling is a bit on the richer side compared to simpler versions. Ohagi with kinako (including tax 195 yen): "Filled with smooth sweet red bean paste, wrapped in a mochi rice dough with green shiso leaves, and coated with black bean kinako powder." The taste is consistently delicious with the addition of green shiso leaves.

Located in the basement floor of Hankyu Umeda Main Store in Umeda, Osaka, this shop is a well-known traditional Japanese confectionery store that was established in 1886 and has its own farm in Tanba, Kyoto. Today's snack was the "Shibukuri Mushi" for 303 yen. It consisted of chestnut paste made from red and white beans on a soft cake base, topped with candied chestnuts. It was delicious! Thank you for the treat! ❤️ ( ⁎ᵕᴗᵕ⁎ )

It could be said that it is also known as the "Servant's Tribute Series". The household members sometimes mutter about what they want to eat. The person himself basically stays within the vicinity of his home and does not go out to the city. Umeda and Namba are out of the question. They lead a lifestyle that is extremely averse to going out, with a touch of laziness. Ignoring their casual remarks can lead to a very troublesome situation. Having learned this a long time ago, I have been practicing "consideration" ever since. A few days ago, a certain TV program featured a "Japanese sweets" special. I heard the name "Sentaro" for the first time. At that moment, the person sitting next to me muttered loudly, "The chestnut ohagi and mochi are limited to the season." "I think they sell them at Hankyu Umeda," they added. Since we were eating side by side, I couldn't read their expression. However, I interpreted this as a usual business order. After the lifting of the state of emergency in Osaka, I headed to Umeda, the city's premier district. Hankyu Department Store Umeda Main Store is the flagship department store in Osaka. The food sales floor in the basement was bustling just like two years ago. I confirmed the location on the layout map and rushed into the store on a Friday evening. There's a long line, just like at Demachi Futaba. At the end of the line, I checked the showcase and the menu to make my decision. ■ Kuri Mochi: 260 yen × 2 ■ Chestnut and black rice ohagi: 260 yen × 2 The friendly staff wrapped them up and I took them home. I paid quickly with PayPay. When I got home, the household member's eyes sparkled as they eagerly said, "This is it, this is it." As expected, there was no "thank you." After eating, even though I was full, I tried them. I cut the Kuri Mochi with a knife, of course, for the review ('◇')ゞ There are chestnuts in a mountain yellow color on top of the grain paste. This is coated with syrup. It's sweet and has a distinctive aroma. The surrounding mochi has a nice texture too. The Chestnut and black rice ohagi has three chestnuts as a topping, which makes for a visually appealing ohagi. Of course, these are Japanese chestnuts soaked in syrup. It's sweet and has a refined taste, with black rice grains and mochi rice, wrapped in smooth bean paste. A meticulously crafted treat with a subtle sweetness and a chewy texture, with a hint of perilla fragrance. A must-try for those who love smooth bean paste. After stuffing myself with these two on a full stomach, I felt like I might have acid reflux in the middle of the night (*´з`). These are undeniably delicious Japanese sweets. "Next time, I want to try the astringent chestnut mushi and Juyo manju baked chestnut." A new directive was issued on that day. Thank you for the feast.

Today is Jugoya, so I went to Sentaro. I tried the Gyokuro Ohagi (194 yen including tax) which has a tea flavor from Gyokuro. The Ohagi itself has plenty of green vegetables inside and the shiso leaf is a nice accent. I like that the rice grains are firm. I also tried the Chestnut and Black Rice Ohagi (259 yen including tax) which I bought because it looked interesting with the black rice. It is not too sweet, and the flavor of the black rice is surprisingly delicious and gentle on the body. The shiso leaf flavor goes well with it too. The Tsukimi Dango (216 yen including tax) I had afterwards has more red bean paste around it compared to the Tsukimi Dango I had during the autumn moon. It also has chestnuts on top. The red bean paste is smooth and moist. The mochi is not grainy at all and has a nice texture. The dango is delicious.