Nishiyama Sweets Selected Ingredients & Specialties
The Story of Azuki and An-making
Fuku-Fuku Manju – A Taste of Asakusa
Selected Ingredients & Specialties
『Azuki Red Beans』
As the heart of our sweets, we use only the finest azuki beans from Tokachi, Hokkaido. These beans are gently simmered by hand to make our an (sweet bean paste).
To learn more, please see Our Story of Azuki and An-making.
『Homemade Ice Cream』
Our ice cream is crafted from scratch with fresh milk, cream, sugar, and other carefully selected ingredients—never with artificial mixes or flavors.
Rich in taste yet clean and refreshing, it melts smoothly on the tongue.
『Matcha』
Our matcha comes from Nishio, Aichi, a region renowned for producing some of Japan’s finest tea.
Stone-ground to a silky powder, it is specially prepared for us, with a vivid green color, elegant aroma, and rich taste.
『Kanten (Agar Jelly)』
Our kanten (agar jelly) is made from premium tengusa seaweed harvested on Kozushima in the Izu Islands.
It has a pleasantly firm texture and a natural aroma.
『Kuromitsu (Brown Sugar Syrup)』
For our anmitsu and other sweets, we use kuromitsu made from Okinawan brown sugar.
This syrup is light and smooth, with a gentle sweetness, and pairs perfectly with our an (sweet bean paste) and kanten (agar jelly).
『Shiratama (Rice Dumplings)』
We handcraft our shiratama using premium “Gozen Shiratamako” rice flour. They are freshly boiled and immediately cooled in ice water for the best flavor.
Enjoy their chewy texture and silky mouthfeel.
The Story of Azuki and An-making
Carefully Selecting Each Bean by Hand
At Nishiyama, our tsubuan (chunky red bean paste) still begins the old-fashioned way: with the hand-selection of every single azuki bean.
Though machine sorting has advanced, it remains insufficient; true quality demands the human touch.
This careful process is our first step toward flavor without compromise.
In the Nishiyama household, bean-sorting was always a family effort in busy times.
As a child, I too joined in, soon finding—like the other children—the quiet joy of choosing each bean with care.
Inherited Tools, Inherited Heart
After sorting, the beans are carefully washed, soaked, and then cooked in a traditional copper pot known as a sawari.
Its excellent heat conduction makes it the perfect vessel for producing smooth, flavorful an.
My father allowed no one but himself and me to handle this pot. Even on holidays, it was my duty to clean it.
At times, I resented the long nights of work, but now I realize his message was: “Respect your tools, and take responsibility for them.”
Slowly, with Time and Care
Another essential step is shibunuki—removing the natural bitterness from the beans.
After that, we add sugar and gently simmer the beans by hand, stirring with a wooden spatula, for about eight hours.
Because the heat and stirring must be adjusted throughout, this process can only be done by hand.
This patient process creates the gentle, smooth, and mellow taste of Nishiyama’s an.
Fuku-Fuku Manju – A Taste of Asakusa
Handmade Fresh Every Day
Each day, our Fuku-Fuku Manju are handmade at the shop front.
We use nothing but flour, sugar, and our homemade koshian, with no preservatives or additives whatsoever.
The smooth bean paste, simmered with care in our kitchen, has a subtle saltiness that balances its gentle sweetness, creating an elegant taste.
Always Freshly Steamed
Our Fuku-Fuku Manju are freshly steamed throughout the day in large steamers at the shop front.
With their soft, fluffy skin and hot, smooth bean paste inside, they are a true delight.
We invite you to enjoy them warm and freshly made.