Sweet treat from Zentsuji paying tribute to Kukai
Manju buns infused with the refreshing fragrance of yuzu (citrus fruit)

A traditional confectionary that has a history dating back to 1960. Their exquisite Japanese sweets, crafted with great attention to detail, are highly esteemed at traditional tea ceremonies and special occasions. Along with the colorful fresh treats and elegant wasanbon (sweets made from fine-grained Japanese sugar) symbolizing each season's beauty, the shop also offers a wide selection of products including the well-known Kukai manju buns and firm katapan bread which can be enjoyed all year round, ensuring a delightful selection every visit. Enjoying confections that are meticulously made by hand, from the cooking of the azuki beans to the finishing touches, brings a sense of contentment.

Pick UP!Kukai manju buns/wasanbon sweets (chrysanthemum)

The Kukai manju bun, their signature creation, is a moist dough bun imprinted with the characters of Kukai's name. It is filled with a smooth and sweet white bean paste that has a hint of yuzu fragrance that pleasantly drifts into the nose. The vintage adorable lemon yellow gift wrap accentuated by vermilion lettering makes it a great souvenir.

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A favorite taste of home dating back to the Taisho period
Iconic rice crackers shaped like Kobo-Daishi's brush

An old-fashioned confectionary that originated in the Taisho period. Their signature product is Kobo no fude senbei (Kobo Daishi's brush rice crackers), a tribute to Kukai, posthumously named Kobo Daishi, who was one of the three great calligraphers of the Heian period. The aki no yama (autumn mountain) baby sponge cakes are exclusively available on Saturdays and Sundays and are carefully baked by hand in a baking mold that has remained unchanged for over 100 years. They are incredibly popular and sell out within two hours of the shop opening. The charming, bite-sized sponge cakes are shaped like rounded symbols of fall.

Pick UP!Kobo no fude senbei

Kobo no fude senbei is a renowned treat that evokes the legacy of Kobo Daishi, who was a master of calligraphy from Zentsuji City. It has a characteristic charming retro brush shape. The straightforward flavors and gentle sweetness of the basic ingredients have made this treat a familiar and forever loved taste in Zentsuji City.

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New flagship product of a confectionary devoted to the local region
Manju buns with a soft and chewy texture perfect for savoring the Daishimochi barley

A long-standing confectionary founded in 1950. The business has been run by the same family for three generations. The shop is a prominent confectionary in Zentsuji City and it continues to develop products using local specialties to further promote the city's attractions. The shop is a prominent confectionary in Zentsuji City and it continues to develop products using local specialties to further promote the city's attractions. The shop offers a diverse selection of items that are infused with local charms, making it the ideal place to find a Zentsuji souvenir if you are unsure of what to purchase. Experience the magic of sweets that evoke the feeling of being on a journey.

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Kigan joju (realization of wishes)/jibo (loving mother)/
chocolate-filled manju bun/bokuri (long chestnut manju bun)

Kigan joju is a manju bun made from Sanuki Daishimochi barley which enables its soft and chewy texture. Two flavors are available: a peach-colored package containing strained red bean paste, and a dark blue package containing a hoji tea-flavored bean paste. Its subtle sweetness is pleasant and comforting. The special packaging which features a five-story pagoda formed by stacking two packages is very characteristic of the Zentsuji temple and it makes a wonderful souvenir.

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The box features the Kaikosha, a stylish building
Daishimochi sablé cookies, the new favorite souvenir of Zentsuji

A cafe and restaurant located next to the Kaikosha building, a designated National Important Cultural Property. In this contemporary dining establishment with expansive windows with a view of the former Zentsuji Kaikosha building and its lush garden, customers can savor unique dishes and café selections made with an abundance of locally sourced ingredients. During the spring and fall seasons, many people prefer the outdoor terrace seating to enjoy the refreshing breeze. Take-out options like boxed lunch and drinks are available for people who wish to enjoy their meal in Kaikosha Square or the park in front of the establishment.

Pick UP!Daishimochi sablé cookies

Sablé cookies made exclusively from Sanuki glutinous Daishimochi barley flour, a specialty of Zentsuji City. Simple ingredients are used, and the attraction lies in their flavorful taste and velvety texture as they dissolve effortlessly in the mouth. The delightful scent of the Daishimochi barley and butter gently fills the mouth and pairs perfectly with tea, coffee and other beverages.

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Adorable sweets inspired by the Zentsuji and Kukai and crafted
by the popular patisserie from Zentsuji City

A popular patisserie based in Zentsuji City. Inside the shop, where attention is paid even to the smallest elements to ensure their beauty, there is a diverse selection of freshly made sweets such as colorful and shimmering cakes, as well as baked treats that are ideal souvenirs and gifts. Not only are the sweets delicious, but their cute packaging inspires you to give them as gifts, and the clever names of the products prompt people to talk about them, making them a favored souvenir from Zentsuji City.

Pick UP!Garan no koishi (temple pebbles)/Mao no hoppe (Mao's cheeks)/
Garan no ishidatami (temple cobblestones) 

Garan no koishi is a cookie that dissolves in the mouth like a light snow, while Garan no ishidatami is a financier with a luxurious scent, and Mao no hoppe is a madeleine as delicate and fluffy as a baby's cheeks. The shop sells treats linked to the Zentsuji temple's Buddha halls and Mao, the childhood name of Kukai, who was posthumously named Kobo Daishi.

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Kagawa Prefecture's traditional sweets for brides and
its specialty Daishimochi barley
Rice-based sweets with warm wishes for happiness

A confectionary specializing in koban crackers and Dorayaki (a sandwich of two small sweet pancakes with red bean paste in between). Koban crackers, colorful sweets made of rice, are a part of Kagawa Prefecture's oiri, a traditional treat for brides. Their design resembles a koban, an oval gold coin, to ensure the bride-to-be does not have financial worries, and its sugar syrup coating is known as hakebiki because the syrup is applied with a brush (a hake in Japanese). Their Dorayaki, known for its use of premium ingredients and its artisanal production, features a delightful combination of sweet red bean paste and an airy baked dough.

Pick UP!Dorayaki/Daishi koban crackers

Hakebiki is known for its airy consistency, featuring a crispy outer layer and then its smooth, melting sensation. A pack contains six colorful koban crackers and six white koban crackers, each made from Sanuki glutinous Daishimochi barley flour. With a gentle sweetness, this local treat embodies a warmth and generosity that expresses wishes for happiness.

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Traditional sweets with a rich historical background from Zentsuji City
Katapan, an exceptionally firm and captivating baked treat

The Kumaoka Kashiten confectionary founded in 1896 can be found on a street that intersects the Sohonzan Zentsuji. Stepping into the atmospheric wooden building with its old-style noren curtains, there is a nostalgic feeling of the past. During the Meiji period, the renowned katapan was developed in Zentsuji City as a portable food for the 11th Division of the Imperial Japanese Army. Despite its unexpected toughness, the plain, mild sweetness of the bread lures many visitors every day seeking katapan.

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Ishi pan (stone bread)/kaku pan (square bread)/komaru pan (small round bread)

Zentsuji City's signature katapan firm bread is a simple baked treat made with wheat flour, sugar and a lot of kneading. The hardness of the pebble-like stone bread is enough to provoke laughter. In spite of its remarkable firmness, this enduring local treat offers a subtle sweetness that gently fills the mouth.

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The one and only warabi-mochi (jelly-like mochi made of starch) crafted
from tasty and fragrant Daishimochi barley

This specialty shop focuses on delivering top-notch flavor by using genuine ingredients including authentic bracken starch. Visitors, both from the prefecture and from farther afield, flock to the shop to experience the one-of-a-kind flavor that it offers. Explore the different types of warabi-mochi available, such as hon-warabi-mochi, entirely made from authentic bracken starch and with a 20-minute best before time, warabi-mochi made from bracken starch mixed with udon flour, water warabi-mochi and warabi-mochi beverages. It is sure to be an unforgettable experience.

Pick UP!Warabi daifuku/baisen warabi-mochi

The kinako (toasted soybean flour) for baisen warabi-mochi is made from Sanuki glutinous Daishimochi barley flour. Experience the soft, chewy and supple texture and the rich, aromatic scent of the Daishimochi barley. Make sure to try the warabi daifuku, a kind of daifuku that features sweet red bean paste wrapped in warabi-mochi. In addition to the usual strained red bean paste filling, you can indulge in daifuku filled with seasonal fruits, strawberry, sweet potato, persimmon and other stuffings.

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