
Izu no Kankitsuka Tart
Special New Summer Orange Tart, reflecting the image of the refreshing view of Izu, Shizuoka.
At Sekishuan, confectionery making begins with crafting *anko*—sweet red bean paste. Our goal is to create anko that is juicy, aromatic, and full of life. When tasted, it releases the rich flavor of azuki beans, enhanced by the natural sweetness of sugar, then melts smoothly and pleasantly in the mouth, leaving a clean, refreshing aftertaste. Flavor, texture, and aroma—only when all three are in perfect harmony can we call it our ideal anko.
Anko is said to be the soul of wagashi. That’s why we are uncompromising in our choice of ingredients and methods. While it is common to boil azuki beans from cold water, at Sekishuan we start from boiling water, cooking the beans rapidly. This short-cooking method minimizes flavor loss into the cooking liquid, resulting in anko with a deep and distinct bean flavor.
This unique technique became possible about 20 years ago, thanks to a meeting with a group of producers in Tokachi, Hokkaido—**Tokachi Ichi Carat**, known for cultivating the highest quality azuki beans.
Most beans in distribution are a mix from various farms, leading to inconsistent quality. However, the beans from Tokachi Ichi Carat are carefully selected, single-variety, and fully matured—ensuring even texture and full flavor when quickly boiled.
These azuki beans are the essential foundation of Sekishuan’s anko.
Special New Summer Orange Tart, reflecting the image of the refreshing view of Izu, Shizuoka.
ほろほろとした食感が特徴の「しぐれ生地」で、熱海だいだい「味噌あん」を包み蒸し上げました。
The traditional taste of Sekishu-an, which has been preserved since its establishment.
自慢のつぶ餡を包んだ塩豆大福
酪農の里・函南町丹那のしぼりたて生乳から生まれた どこまでもなめらかでやさしいプリン
The best balance of freshness and sugar content, texture and taste that overflows with the flavor of the ingredients.
ふんわりと蒸し上げた抹茶生地で最高級抹茶と十勝小豆を贅沢につかった小倉餡を包み、 茶畑を見守るようにすっくと立つ富士山をイメージした 「抹茶蒸しどら」
Rice-flour dumplings mixed...
Flavorful yokan (sweet bean jelly)
伊豆で100年育まれてきたニューサマーオレンジの果汁たっぷりの葛アイス
江戸時代から熱海の地で実り続けてきた、伝統品種である柑橘「だいだい」の香りを楽しめる葛アイスです
富士山麓で育まれた抹茶を贅沢に使いました。凍らして食べる新食感の和菓子です。
富士山麓産のほうじ茶を軽やかなラテにしました。
Summer sweetness with a sense of the sea that only a Japanese confectioner in Izu can offer.
しらすの旨みとチーズのコク――新たな“海の味覚体験”
伊豆の柑橘・ニューサマーオレンジの魅力を凝縮 した風味爽やかな「百年柑橘」ゼリー
A luxurious summer sweet that spreads the rich taste of peaches
Superb summer zenzai - flavorful azuki beans and cool sweetness
Deep taste of matcha green tea Soft texture of steamed red bean paste
Smooth bean paste is wrapped in soft, glutinous, and fresh namafu (wheat gluten) kneaded with green laver. The refreshing aroma of bamboo grass enhances the flavor.
Elegant taste of Honwarabi covered with fragrant soybean flour
Sakura Mochi (Domyoji) 2pcs
Large red strawberries are wrapped in a sweetened condensed milk bean paste and sandwiched between two sticky Haniujie rice cakes.
Sakura Manju of Izu, which...
Cherry blossom-colored drizzle only in this season as spring approaches
A cherry blossom in cherry blossom-colored jelly.
Smoothness carefully finished from the peeled bean paste. An elegant summer treat that can be enjoyed without hesitation.
伊豆で100年育まれてきたニューサマーオレンジの果汁たっぷりの葛アイス
江戸時代から熱海の地で実り続けてきた、伝統品種である柑橘「だいだい」の香りを楽しめる葛アイスです
富士山麓で育まれた抹茶を贅沢に使いました。凍らして食べる新食感の和菓子です。
富士山麓産のほうじ茶を軽やかなラテにしました。
Summer sweetness with a sense of the sea that only a Japanese confectioner in Izu can offer.
しらすの旨みとチーズのコク――新たな“海の味覚体験”
Special New Summer Orange Tart, reflecting the image of the refreshing view of Izu, Shizuoka.
ほろほろとした食感が特徴の「しぐれ生地」で、熱海だいだい「味噌あん」を包み蒸し上げました。
The traditional taste of Sekishu-an, which has been preserved since its establishment.
自慢のつぶ餡を包んだ塩豆大福
酪農の里・函南町丹那のしぼりたて生乳から生まれた どこまでもなめらかでやさしいプリン
The best balance of freshness and sugar content, texture and taste that overflows with the flavor of the ingredients.
伊豆の柑橘・ニューサマーオレンジの魅力を凝縮 した風味爽やかな「百年柑橘」ゼリー
ふんわりと蒸し上げた抹茶生地で最高級抹茶と十勝小豆を贅沢につかった小倉餡を包み、 茶畑を見守るようにすっくと立つ富士山をイメージした 「抹茶蒸しどら」
Rice-flour dumplings mixed...
Flavorful yokan (sweet bean jelly)
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