Red Lotus

Hasamikiku はさみ菊

One of the techniques passed down from Japan since ancient times, it requires great patience and concentration, higher-level color gradients, and production techniques. After teacher Emily Wu Huijing returned from studying in Japan, she immediately launched the miniature version of the chrysanthemum "Kikuhime" which caused a sensation in the industry. After setting off a whirlwind of wagashi in Taiwan, she launched "Red Lotus". She reduced the chrysanthemum that was originally about the size of two fists to 5 centimeters, and used scissors to cut out the petals piece by piece from extremely fine and soft bean paste, allowing it to bloom in the palm of her hand. With its beautiful and gorgeous appearance, it is an indispensable gift for congratulations and formal occasions.

Things to note:

• In order to preserve freshness and prevent collision, Toukaya wagashi is stored in -24°C freezer after production, and is shipped by Black Cat Frozen Home Delivery.
• Thaw at room temperature for about 40 minutes before eating.
• Jonamagashi is prone to drying and cracking if exposed to the air for too long. Therefore, it is recommended to keep them in the original transparent packaging box during the thawing process.
• Jonamagashi can be moved to a plate in the frozen state, and then covered with the original transparent lid. Just remove the lid before eating.