Okayama

  • Kibi Dango

    Soft gyuhi confection associated with Momotaro legend.

    Abundant variations including brown sugar and white peach flavors, with Momotaro party illustrations on individual packaging. Keeps at room temperature, optimal as workplace distribution souvenir.

  • Otemanju

    Established 1837, refined thin-skinned manju wrapping strained bean paste in sake starter crust.

    Name derives from birth near Okayama Castle's Otemon gate. Lightly sweetened strained bean paste and koji aroma harmonize, beloved as standard tea accompaniment.

  • Murasuzume

    Kurashiki specialty confection wrapping azuki bean paste in castella dough in half-moon shape.

    Fresh-baked demonstration sales popular, with gentle sweetness of slightly honey-scented dough and bean paste characteristic.

  • Bizen-yaki Guinomi

    Bizen-yaki sake vessel whose yakishime texture mellows sake flavor.

    One-of-a-kind expressions from kiln changes are attractive. Develops luster with use, popular as cultivated vessel.

  • Kojima Denim Tote

    Bag made from selvage denim woven in birthplace town of domestic jeans.

    Though thick, can enjoy color fading, durable with Kurashiki canvas liner. Simple design usable regardless of gender rapidly gaining popularity as travel souvenir.

  • Shimizu White Peach

    Okayama's representative white peach with melting flesh and elegant sweetness.

    Greenhouse cultivation technology continuing from Meiji period achieves fine-textured flesh and abundant aroma. During short peak season mid to late July, handled as highest-grade products at department stores nationwide.

  • Muscat of Alexandria

    Luxury grapes called 'Queen of Fruits' with emerald green color.

    Introduced in 1892, produces over 90% of domestic distribution through Okayama's greenhouse cultivation technology. Features fragrance and refreshing sweetness, standard for gifts.

  • Shine Muscat

    Popular grapes that can be eaten with skin, with crisp texture.

    In Okayama, shipped for long periods through greenhouse and field two-crop system. Sugar content exceeds 18 degrees, has refreshing muscat aroma and large grains with good appearance.

  • Sakushu-kuro (Black Soybeans)

    Large-grain, high-sweetness premium black soybeans of Tanba black lineage.

    Day-night temperature difference unique to Mimasaka region nurtures flavorful black beans. Used not only for New Year's simmered beans but also sweets and miso as processed products.

  • Hinase Oysters

    Small but rich-tasting Seto Inland shucked oysters.

    Raised in calm Hinase Bay, umami concentrated from abundant plankton content. During winter season, oyster huts line up around port where can enjoy steamed grilling and kaki-oko.