Fukagawa Iseya Honten

Five skewers of colorful rice dumplings. Chewy and slightly sweet. Enjoy the variety of flavors and colors, often including bean paste or plain mochi.

Grilled rice dumplings on a skewer, coated with a savory-sweet soy sauce glaze. The grilling adds a smoky aroma and a crispy exterior to the chewy mochi.

Rice dumplings seasoned with soy sauce and wrapped in a strip of dried seaweed (nori). A savory snack combining the salty umami of soy sauce with the aroma of seaweed.

Rice dumplings topped with smooth sweet red bean paste. A classic Japanese sweet pairing the chewy texture of mochi with the rich sweetness of azuki beans.

Rice dumplings topped with 'Zunda', a sweet green paste made from mashed edamame (young soybeans). It has a unique, fresh nutty flavor and vibrant green color.

Soft mochi cake stuffed with sweet red bean paste, with whole salted peas kneaded into the dough. The slight saltiness of the peas highlights the sweetness of the filling.

Salted Daifuku. A soft rice cake filled with red bean paste where the dough has a distinct salty flavor, creating a perfect sweet and savory balance.

Bean rice cake. A simple, triangle-shaped mochi mixed with black beans. It is savory rather than sweet and highlights the natural taste of the rice and beans.

A traditional sweet made of sticky rice covered in sweet red bean paste. Choose between 'Tsubu' (chunky texture with skins) or 'Koshi' (smooth texture) bean paste.

A firm, sweet rice cake made from non-glutinous rice flour. It has a subtle sweetness and a distinctively elastic, chewy texture. Often pink or white.

Rice ball mixed with seasoned clams (Asari), a specialty of the Fukagawa area. The rice is cooked with savory broth.

Rice ball mixed with mountain vegetables (sansai). Offers an earthy, savory flavor with different textures from the vegetables.

Red bean rice ball. Sticky glutinous rice steamed with azuki beans, traditionally eaten for celebrations. Chewy and lightly salted.

Standard rice balls with various fillings. Wrapped in crisp nori seaweed. (Price varies by filling).

Three-color rice ball set. Typically includes a variety of flavors like Asari (clam), Sansai (mountain veg), and Sekihan (red bean rice) in one pack.

A variety pack of rice balls. Perfect for a quick lunch or picnic.

Assorted sushi rolls pack. Likely contains a mix of thick rolls (futomaki) and Inari sushi.

Sushi rice stuffed inside seasoned deep-fried tofu pockets. Sweet, juicy, and savory.

Thick sushi roll containing multiple fillings such as egg, cucumber, and cooked vegetables. A hearty and colorful sushi roll.

Thin sushi roll filled with Kanpyo (dried gourd shavings simmered in sweet soy sauce). A traditional Edo-style sushi roll.

Thin sushi roll filled with cucumber and shiso (perilla leaf). Refreshing and crisp.

Thin sushi roll filled with Oshinko (pickled radish). Crunchy and slightly tangy.

Inari sushi (tofu pouch) filled with rice mixed with five ingredients (gomoku), usually vegetables like carrots and burdock root.

A traditional Japanese bento box featuring white rice and a variety of side dishes like grilled fish, egg, and simmered vegetables.

Makunouchi bento where the white rice is replaced with Sekihan (sticky red bean rice).

Clam rice bento. Rice cooked with seasoned clams, topped with ingredients like egg and pickled ginger. A Fukagawa specialty.

Chicken rice bento. Rice cooked with chicken and savory seasonings.

Rice topped with minced seasoned chicken (soboro) and scrambled egg. Sweet and savory flavor.

Japanese-style sweet potato cake. Baked mashed sweet potato mixed with cream and sugar. Rich and creamy.

Steamed buns with sweet bean filling. Chamanju has a brown sugar dough, while Fubuki is a white bun with thin skin showing the filling.

Monaka wafer. Crisp wafers made from mochi, filled with sweet bean paste.

Two honey-pancake patties sandwiched together with sweet red bean paste filling. A beloved Japanese confection.

A traditional baked sweet named after the Sumida River. Likely a bun filled with white bean paste.

A baked confectionery item, often a cookie or galette style sweet.

Soft mochi specialty of the region, typically flavored with miso or soy sauce.

Steamed red bean jelly (yokan) containing chestnuts. Not as dense as agar-set yokan, with a pleasant chewy texture.

Chocolate confectionery. Likely a chocolate-filled mochi or soft cookie.

Matcha (green tea) flavored confectionery.

Strawberry flavored confectionery.

Fermented wheat starch cakes (Kanto style). Chewy and milky-white, served with kinako (soybean flour) and kuromitsu (black sugar syrup).

Dessert bowl with agar jelly cubes, sweet red bean paste, and fruit, served with syrup.

Simple dessert bowl consisting of agar jelly cubes and boiled peas, served with syrup. Savory peas contrast with the sweet syrup.

Noodle-like agar jelly eaten with vinegar and soy sauce. A refreshing, sour, and savory snack.

Sweet red bean soup served with white mochi dumplings (shiratama). Warm and comforting.

Thick jellied dessert made of red bean paste, agar, and sugar. Dense and very sweet, usually eaten in thin slices with tea.

Bottled Green Tea.