{"id":9321,"date":"2026-03-10T00:10:37","date_gmt":"2026-03-09T15:10:37","guid":{"rendered":"https:\/\/minoyo.co.jp\/?p=9321"},"modified":"2026-09-17T15:43:08","modified_gmt":"2026-09-17T06:43:08","slug":"spring-wagashi-ingredients","status":"publish","type":"blog","link":"https:\/\/minoyo.co.jp\/en\/blog\/spring-wagashi-ingredients\/","title":{"rendered":"\u6625\u306e\u548c\u83d3\u5b50\u539f\u6599\uff5c\u685c\u8449\u30fb\u685c\u82b1\u30fb\u3088\u3082\u304e\u306e\u4f7f\u3044\u65b9\u3068\u4fdd\u5b58"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/thumbnail-d6f0de0c-b814-4418-9255-b399fd8df75f-1.jpg\" alt=\"\u6625\u306e\u548c\u83d3\u5b50\u539f\u6599\uff5c\u685c\u8449\u30fb\u685c\u82b1\u30fb\u3088\u3082\u304e\u306e\u4f7f\u3044\u65b9\u3068\u4fdd\u5b58\" style=\"width: 100%;height: auto;margin-bottom: 20px; max-width: 100% !important; height: auto !important; display: block; margin: 0 auto 20px;\" \/><\/p>\n<h2>The appeal of seasonal materials that color spring wagashi making<\/h2>\n<p>Spring\u2014when cherry blossoms bloom and fresh greenery buds. There are wagashi ingredients you can enjoy precisely because of this season. Cherry leaves, cherry blossoms, mugwort, strawberries, and other spring-only materials bring vibrant color and fragrance to wagashi.<\/p>\n<p>Wagashi is a traditional culture that evokes Japan's four seasons, expressing a food culture rooted in each season. In making spring wagashi, drawing on seasonal materials lets you convey a spring feel in both appearance and taste.<\/p>\n<p><img decoding=\"async\" style=\"max-width: 100% !important; height: auto !important; display: block; margin: 0 auto 20px;\" src=\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/content-d6f0de0c-b814-4418-9255-b399fd8df75f-1.jpg\" alt=\"\u6625\u306e\u548c\u83d3\u5b50\u539f\u6599 \u685c\u8449\u3068\u3088\u3082\u304e\u306e\u81ea\u7136\u7d20\u6750\" \/><\/p>\n<p>\u672c\u8a18\u4e8b\u3067\u306f\u3001\u6625\u306e\u539f\u6599\u306e\u7a2e\u985e\u3068\u4f7f\u3044\u65b9\u3001\u4fdd\u5b58\u65b9\u6cd5\u3092\u6574\u7406\u3057\u307e\u3059\u3002<\/p>\n<hr>\n<h2>Basic knowledge of wagashi raw materials using cherry blossom<\/h2>\n<h3>The characteristics of salt-pickled cherry leaves and how to choose them<\/h3>\n<p>The cherry leaf, essential to sakura mochi, is an important material that adds a distinctive aroma and flavor to wagashi.<\/p>\n<p>Cherry leaves are used in both the Kanto-style sakura mochi \"Chomeiji\" and the Kansai-style \"Domyoji.\" The salt-pickled leaf brings out the sweetness of the an, and you can enjoy the gorgeous aroma of cherry blossom.<\/p>\n<p><strong>Main types of cherry leaf<\/strong><\/p>\n<ul>\n<li>Sakura ao-ba (green leaves): Characterized by vivid green color and a strong aroma (50 leaves \u00d7 100 bundles specification)<\/li>\n<li>Sakura cha-ba (brown leaves): Leaves that have turned brown, rich in flavor (50 leaves \u00d7 100 bundles specification)<\/li>\n<\/ul>\n<p>The point when choosing is to select leaves with even color, no tears, and a good salt-pickling condition. Before use, desalt them in water to draw out the cherry blossom aroma.<\/p>\n<h3>How to use salt-pickled cherry blossoms<\/h3>\n<p>Salt-pickled cherry blossoms are a traditional wagashi material essential as decoration for spring fresh confections and sakura mochi. Minoyo offers them in a 1kg\u00d710 specification, ensuring sufficient quantity for commercial use.<\/p>\n<p>Desalting in water revives the beautiful pink color and delicate aroma of the cherry blossom petals. They can be used not only as a topping for sakura mochi but also to decorate nerikiri and yokan.<\/p>\n<p><img decoding=\"async\" style=\"max-width: 100% !important; height: auto !important; display: block; margin: 0 auto 20px;\" src=\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/content-d6f0de0c-b814-4418-9255-b399fd8df75f-2.jpg\" alt=\"\u685c\u306e\u82b1\u5869\u6f2c \u548c\u83d3\u5b50\u88c5\u98fe\u7528\u6625\u7d20\u6750\" \/><\/p>\n<h3>\u685c\u3042\u3093\u306e\u914d\u5408\u3068\u8272\u306e\u4ed8\u3051\u65b9<\/h3>\n<p>\u685c\u3042\u3093\u306f\u767d\u9921\u306b\u685c\u306e\u82b1\u3084\u685c\u8449\u3092\u6df7\u305c\u305f\u9921\u3067\u3059\u3002\u7f8e\u6fc3\u4e0e\u306e\u6652\u9921\uff08\u7279\u4e00\u53f7\u6652\u9921\u30fb\u51a8\u58eb\u5370\u6652\u9921\u30fb\u767d\u6652\u9921\u3001\u540412kg\uff09\u3092\u539f\u6599\u306b\u7528\u3044\u308b\u5834\u5408\u306f\u3001\u5f62\u614b\u3068\u4f7f\u7528\u65b9\u6cd5\u3092\u898f\u683c\u66f8\u3067\u78ba\u8a8d\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<p><strong>Basic Blending Ratios<\/strong><\/p>\n<ul>\n<li>\u767d\u9921\uff1a\u30d9\u30fc\u30b9\u306b\u306a\u308b\u9921<\/li>\n<li>Salt-pickled cherry blossoms: Add color and aroma (chop and mix in an appropriate amount after desalting)<\/li>\n<li>Neri Hon-beni (paste red): A coloring that produces a beautiful pink (150g and 600g specifications)<\/li>\n<\/ul>\n<p>\u685c\u3042\u3093\u306e\u8272\u5408\u3044\u306f\u3001\u6db2\u4f53\u6843\u8272\uff08\u7df4\u82b1\u7d05\uff09\u3084\u685c\u82b1\u7d05\uff08\u82b1\u7d05\uff09\u306a\u3069\u306e\u7740\u8272\u6599\u3067\u8abf\u6574\u3057\u307e\u3059\u3002\u6de1\u3044\u30d4\u30f3\u30af\u8272\u304c\u6625\u3089\u3057\u3055\u3092\u6f14\u51fa\u3057\u3001\u898b\u305f\u76ee\u306b\u3082\u83ef\u3084\u304b\u306a\u548c\u83d3\u5b50\u306b\u4ed5\u4e0a\u304c\u308a\u307e\u3059\u3002<\/p>\n<hr>\n<h2>Spring wagashi raw materials using mugwort (yomogi)<\/h2>\n<h3>\u3088\u3082\u304e\u306e\u7279\u5fb4<\/h3>\n<p>Mugwort, which sprouts in spring, is eaten as young shoots that appear around March to May. It is a perennial of the aster family that grows wild in mountains and fields across Japan, bringing wagashi a distinctive flavor and vivid green color.<\/p>\n<p>Long enjoyed as mugwort mochi and kusa dango, it is made by mixing freshly picked mugwort into mochi or dango. It is characterized by the faint bitterness unique to mugwort and the refreshing quality of the grass.<\/p>\n<h3>How to store mugwort and prepare it<\/h3>\n<p>\u65b0\u9bae\u306a\u3088\u3082\u304e\u306f\u3001\u6458\u307f\u53d6\u3063\u305f\u3089\u3059\u3050\u306b\u4e0b\u51e6\u7406\u3057\u307e\u3059\u3002<\/p>\n<p><strong>Basic preparation steps<\/strong><\/p>\n<ol>\n<li>Wash the mugwort well in water to remove dirt<\/li>\n<li>Boil in boiling water for 2 to 3 minutes<\/li>\n<li>Rinse in cold water to remove bitterness<\/li>\n<li>Wring out the water and chop finely<\/li>\n<li>For freezer storage, portion it out into airtight containers<\/li>\n<\/ol>\n<p>\u51b7\u51cd\u4fdd\u5b58\u3057\u305f\u3088\u3082\u304e\u306f\u3001\u548c\u83d3\u5b50\u4f5c\u308a\u306e\u969b\u306b\u5fc5\u8981\u306a\u5206\u3060\u3051\u89e3\u51cd\u3057\u3066\u4f7f\u7528\u3067\u304d\u307e\u3059\u3002\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u3088\u3082\u304e\u3092\u51b7\u51cd\u54c1\u3068\u4e7e\u71e5\u54c1\uff081kg\u00d710P\uff09\u3067\u6271\u3063\u3066\u304a\u308a\u3001\u5b63\u7bc0\u3092\u554f\u308f\u305a\u4f7f\u3048\u307e\u3059\u3002<\/p>\n<p><img decoding=\"async\" style=\"max-width: 100% !important; height: auto !important; display: block; margin: 0 auto 20px;\" src=\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/content-d6f0de0c-b814-4418-9255-b399fd8df75f-3.jpg\" alt=\"\u3088\u3082\u304e\u9905 \u6625\u306e\u548c\u83d3\u5b50 \u8349\u3060\u3093\u3054\u539f\u6599\" \/><\/p>\n<h3>Variations of wagashi using mugwort<\/h3>\n<p>\u3088\u3082\u304e\u306f\u9905\u30fb\u56e3\u5b50\u30fb\u9945\u982d\u30fb\u7f8a\u7fb9\u306b\u4f7f\u308f\u308c\u307e\u3059\u3002<\/p>\n<p><strong>Representative mugwort wagashi<\/strong><\/p>\n<ul>\n<li>Kusa dango: Mochi kneaded with mugwort, wrapping adzuki-bean an<\/li>\n<li>\u3088\u3082\u304e\u5927\u798f\uff1a\u9905\u7c89\u3084\u5927\u798f\u7c89\u306e\u751f\u5730\u306b\u3088\u3082\u304e\u3092\u6df7\u305c\u3066\u4f5c\u308b<\/li>\n<li>\u3088\u3082\u304e\u9945\u982d\uff1a\u30df\u30c3\u30af\u30b9\u7c89\u306b\u3088\u3082\u304e\u3092\u7df4\u308a\u8fbc\u3080<\/li>\n<li>\u3088\u3082\u304e\u7f8a\u7fb9\uff1a\u3053\u3057\u9921\u3068\u5bd2\u5929\u306b\u84b8\u3057\u3088\u3046\u304b\u3093\u306e\u53cb\u3092\u5408\u308f\u305b\u3001\u3088\u3082\u304e\u3092\u52a0\u3048\u308b<\/li>\n<\/ul>\n<p>\u53cb\u30b7\u30ea\u30fc\u30ba\u306e\u30df\u30c3\u30af\u30b9\u7c89\u306f\u6c34\u3068\u7802\u7cd6\u3092\u52a0\u3048\u3066\u52a0\u71b1\u3059\u308c\u3070\u751f\u5730\u304c\u3067\u304d\u308b\u305f\u3081\u3001\u305d\u3053\u306b\u3088\u3082\u304e\u3092\u52a0\u3048\u3066\u30a2\u30ec\u30f3\u30b8\u3067\u304d\u307e\u3059\u3002<\/p>\n<hr>\n<h2>Wagashi raw materials using spring fruits<\/h2>\n<h3>The possibilities of wagashi using strawberry<\/h3>\n<p>Strawberry, a representative spring fruit, is also being actively incorporated into wagashi.<\/p>\n<p>\u3044\u3061\u3054\u306e\u9bae\u3084\u304b\u306a\u8d64\u8272\u3068\u7518\u9178\u3063\u3071\u3044\u98a8\u5473\u306f\u3001\u767d\u9921\u3084\u6c42\u80a5\u3068\u3088\u304f\u5408\u3044\u307e\u3059\u3002\u3044\u3061\u3054\u5927\u798f\u306f\u3001\u6c42\u80a5\u3067\u3044\u3061\u3054\u3068\u767d\u3042\u3093\u3092\u5305\u3093\u3060\u4eba\u6c17\u306e\u6625\u548c\u83d3\u5b50\u3068\u3057\u3066\u5b9a\u7740\u3057\u3066\u3044\u307e\u3059\u3002<\/p>\n<p>\u767d\u3042\u3093\u306e\u539f\u6599\u3068\u3057\u3066\u306f\u3001\u7f8e\u6fc3\u4e0e\u306e\u6652\u9921\uff08\u7279\u4e00\u53f7\u6652\u9921\u30fb\u767d\u6652\u9921\u306a\u3069\u3001\u540412kg\u898f\u683c\uff09\u3082\u5019\u88dc\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n<h3>Spring uses of citrus such as yuzu<\/h3>\n<p>Yuzu, which can be enjoyed into early spring, brings a refreshing aroma and acidity to wagashi.<\/p>\n<p><strong>Minoyo's yuzu-related products<\/strong><\/p>\n<ul>\n<li>Yuzu slices (refrigerated, 11kg specification): For topping yokan and fresh confections<\/li>\n<li>Yuzu jam (refrigerated, 2kg and 20kg specifications): Mix into an to add flavor<\/li>\n<li>Fresh yuzu paste (refrigerated, 11kg specification): Achieves an authentic yuzu flavor<\/li>\n<li>Yuzu juice (frozen, 2kg\u00d76 bottles): A fresh flavor available for use anytime<\/li>\n<\/ul>\n<p>Yuzu's refreshing aroma adds a cool, clean feel to spring wagashi and becomes an important element that evokes the changing of the seasons.<\/p>\n<p><a href=\"https:\/\/minoyo.co.jp\/en\/download\/\">See Minoyo's Product List Here<\/a><\/p>\n<hr>\n<h2>Choosing raw materials for Momo no Sekku wagashi<\/h2>\n<h3>Ideal raw-material combinations for Hinamatsuri<\/h3>\n<p>For Momo no Sekku on March 3, gorgeous, spring-like wagashi are called for.<\/p>\n<p>For Hinamatsuri wagashi, a color scheme based on the three colors of pink, white, and green is traditional. These three colors represent peach blossoms, snow, and fresh greenery.<\/p>\n<p><strong>Raw-material composition of three-color wagashi<\/strong><\/p>\n<ul>\n<li>\u30d4\u30f3\u30af\u5c64\uff1a\u685c\u3042\u3093\uff08\u767d\u9921+\u7149\u672c\u7d05+\u685c\u306e\u82b1\u5869\u6f2c\uff09<\/li>\n<li>\u767d\u5c64\uff1a\u767d\u9921<\/li>\n<li>\u7dd1\u5c64\uff1a\u3088\u3082\u304e\u9921\uff08\u767d\u9921+\u3088\u3082\u304e+\u7279\u88fd\u8349\u9752\u8272\uff09<\/li>\n<\/ul>\n<p>\u5404\u5c64\u306e\u914d\u5408\u306f\u8a66\u4f5c\u3067\u8abf\u6574\u3057\u307e\u3059\u3002<\/p>\n<p><img decoding=\"async\" style=\"max-width: 100% !important; height: auto !important; display: block; margin: 0 auto 20px;\" src=\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/content-d6f0de0c-b814-4418-9255-b399fd8df75f-4.jpg\" alt=\"\u3072\u306a\u796d\u308a\u548c\u83d3\u5b50 \u4e09\u8272\u3060\u3093\u3054 \u6843\u306e\u7bc0\u53e5\" \/><\/p>\n<h3>How to make hishi-mochi-style wagashi<\/h3>\n<p>Hishi mochi is a representative Hinamatsuri wagashi. It is a diamond-shaped three-color mochi, characterized by its auspicious shape and spring-like color scheme.<\/p>\n<p>\u3082\u3061\u7c73\u3084\u9905\u7c89\u3067\u3064\u304f\u3063\u305f\u751f\u5730\u3092\u4e09\u8272\u306b\u8272\u4ed8\u3051\u3057\u3001\u5c64\u3092\u91cd\u306d\u3066\u83f1\u5f62\u306b\u5207\u308a\u5206\u3051\u307e\u3059\u3002\u5404\u5c64\u306b\u685c\u306e\u82b1\u5869\u6f2c\u3001\u3088\u3082\u304e\u3001\u7740\u8272\u6599\u3092\u9069\u5207\u306b\u914d\u5408\u3059\u308b\u3053\u3068\u3067\u3001\u4f1d\u7d71\u7684\u306a\u83f1\u9905\u3092\u518d\u73fe\u3067\u304d\u307e\u3059\u3002<\/p>\n<p>By using mix powders such as Mizu Manju Tomo and Kuzu Confectionery Tomo, you can also make modern-style hishi-mochi-style wagashi with transparency.<\/p>\n<h3>Devising colors that stand out for Momo no Sekku<\/h3>\n<p>For Hinamatsuri wagashi, gorgeous appearance is also an important element.<\/p>\n<p><strong>Minoyo's coloring lineup<\/strong><\/p>\n<ul>\n<li>Neri Hon-beni (paste red): Paste type in 150g and 600g specifications<\/li>\n<li>Liquid pink (neri hana-beni): Easy to use in a 200g specification<\/li>\n<li>Special kusa green color (kusa-iro): Expresses a vivid green<\/li>\n<li>Sakura hana-beni (hana-beni): For a delicate expression of cherry-blossom color<\/li>\n<\/ul>\n<p>\u7740\u8272\u6599\u306f\u6dfb\u52a0\u7269\u3068\u3057\u3066\u8868\u793a\u304c\u5fc5\u8981\u3067\u3059\u3002\u539f\u6750\u6599\u8868\u793a\u3082\u3042\u308f\u305b\u3066\u78ba\u8a8d\u3057\u3066\u304f\u3060\u3055\u3044\u3002\u7df4\u308a\u30bf\u30a4\u30d7\u3068\u7c89\u672b\u30bf\u30a4\u30d7\u306f\u3001\u4ed5\u4e0a\u3052\u305f\u3044\u8272\u8abf\u306b\u5408\u308f\u305b\u3066\u4f7f\u3044\u5206\u3051\u307e\u3059\u3002<\/p>\n<hr>\n<h2>Starches useful for making spring wagashi<\/h2>\n<h3>Using hon-warabi-ko and kuzu-ko appropriately<\/h3>\n<p>For making transparent spring water confections, high-quality starches are essential.<\/p>\n<p><a href=\"https:\/\/minoyo.co.jp\/en\/products\/warabi-powder\/\" target=\"_blank\" rel=\"noopener\">Genuine warabi starch<\/a>\uff0810kg\u898f\u683c\uff09\u306f\u3001\u308f\u3089\u3073\u9905\u306b\u4f7f\u3046\u6fb1\u7c89\u3067\u3059\u3002\u672c\u8568\u7c89\u3092\u4f7f\u3063\u305f\u308f\u3089\u3073\u9905\u306f\u3001\u72ec\u7279\u306e\u900f\u660e\u611f\u3068\u5f3e\u529b\u306e\u3042\u308b\u98df\u611f\u306b\u4ed5\u4e0a\u304c\u308a\u307e\u3059\u3002<\/p>\n<p>Meanwhile, hon-kuzu (kudzu starch) (5kg\u00d74 specification) and<a href=\"https:\/\/minoyo.co.jp\/en\/products\/kudzu-starch-premium\/\" target=\"_blank\" rel=\"noopener\">Zuiichi Hon-kuzu<\/a>(5kg\u00d73 specification) are characterized by a beautiful, transparent finish and a smooth, elegant texture. Used in wagashi such as kuzu mochi and kuzukiri, they are ideal for cool spring wagashi.<\/p>\n<h3>How to choose the best starch for spring water confections<\/h3>\n<p>\u6625\u304b\u3089\u521d\u590f\u306b\u304b\u3051\u3066\u4eba\u6c17\u306e\u6c34\u83d3\u5b50\u306f\u3001\u83d3\u5b50\u306e\u7a2e\u985e\u306b\u3088\u3063\u3066\u5411\u304f\u6fb1\u7c89\u304c\u5909\u308f\u308a\u307e\u3059\u3002<\/p>\n<p><strong>Choosing starch by purpose<\/strong><\/p>\n<ul>\n<li>Warabi mochi: Hon-warabi-ko or bekkuchi warabi-ko (10kg specification)<\/li>\n<li>Kuzu mochi: Zuiichi Hon-kuzu or hon-kuzu (5kg\u00d73 to 4 specification)<\/li>\n<li>Mizu manju: Mizu Manju Tomo (1kg and 10kg specifications)<\/li>\n<li>Kuzu yokan: Kuzu Yokan Tomo (1kg and 10kg specifications)<\/li>\n<\/ul>\n<p>By using Minoyo's original Tomo Series, you can simplify wagashi production and achieve consistent quality.<\/p>\n<h3>Blending techniques for achieving transparency<\/h3>\n<p>The transparency required of spring wagashi is determined by starch selection and blending technique.<\/p>\n<p>\u672c\u845b\u3084\u672c\u8568\u7c89\u306f\u3001\u900f\u660e\u5ea6\u3068\u5f3e\u529b\u6027\u306b\u512a\u308c\u3066\u3044\u307e\u3059\u3002\u6c34\u306e\u91cf\u3084\u52a0\u71b1\u6e29\u5ea6\u3001\u7df4\u308a\u65b9\u306b\u3088\u3063\u3066\u98df\u611f\u304c\u5927\u304d\u304f\u5909\u308f\u308b\u305f\u3081\u3001\u7d4c\u9a13\u3068\u6280\u8853\u304c\u5fc5\u8981\u3067\u3059\u3002<\/p>\n<p>Also, by combining starches suited to the purpose, such as lotus starch (20kg specification) and alpha starch (20kg specification), you can create your own distinctive texture and transparency.<\/p>\n<hr>\n<h2>Storage and quality control of spring wagashi raw materials<\/h2>\n<h3>Appropriate storage methods for seasonal materials<\/h3>\n<p>\u6625\u306e\u548c\u83d3\u5b50\u539f\u6599\u306f\u3001\u7d20\u6750\u3054\u3068\u306b\u4fdd\u5b58\u65b9\u6cd5\u304c\u7570\u306a\u308a\u307e\u3059\u3002<\/p>\n<p><strong>Basics of storage methods<\/strong><\/p>\n<ul>\n<li>Cherry leaves and salt-pickled cherry blossoms: Store in a cool, dark place; after opening, keep refrigerated<\/li>\n<li>Mugwort: Freezer storage is the basic approach; portion it out into airtight containers<\/li>\n<li>Yuzu products: Require refrigeration or freezing (varies by product)<\/li>\n<li>\u6652\u9921\uff1a\u4fdd\u5b58\u6761\u4ef6\u306f\u898f\u683c\u66f8\u3067\u78ba\u8a8d\u3059\u308b<\/li>\n<li>Starches: Store in a cool, dark place away from moisture<\/li>\n<\/ul>\n<p>\u7f8e\u6fc3\u4e0e\u306e\u5546\u54c1\u306f\u696d\u52d9\u7528\u306e\u5bb9\u91cf\u3067\u306e\u63d0\u4f9b\u304c\u4e2d\u5fc3\u306e\u305f\u3081\u3001\u958b\u5c01\u5f8c\u306e\u4fdd\u5b58\u5834\u6240\u3068\u4f7f\u3044\u5207\u308b\u307e\u3067\u306e\u671f\u9593\u3092\u6c7a\u3081\u3066\u304b\u3089\u767a\u6ce8\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<h3>Ways to preserve freshness<\/h3>\n<p>Freshness is everything for spring materials. In particular, for plant materials such as cherry leaves and mugwort, color and aroma serve as indicators of quality.<\/p>\n<p>Desalting cherry leaves in water before use revives the cherry blossom aroma. Adjust the desalting time according to the condition of the leaves, and it is important to gauge the balance between aroma and saltiness.<\/p>\n<p>By freezing mugwort, you can enjoy its vivid green color and refreshing aroma in seasons other than spring. Natural thawing is the basic approach, and avoiding sudden temperature changes helps preserve quality.<\/p>\n<h3>\u5b63\u7bc0\u539f\u6599\u3068\u901a\u5e74\u539f\u6599\u3067\u767a\u6ce8\u306e\u7d44\u307f\u65b9\u3092\u5206\u3051\u308b<\/h3>\n<p>For wagashi shops and confectionery businesses, raw-material inventory management is an important element of operations.<\/p>\n<p>Because many of Minoyo's products come in large-volume specifications such as 12kg, 10kg, and 20kg, planned ordering that takes into account usage frequency and expiration dates is necessary.<\/p>\n<p>\u5b63\u7bc0\u5546\u54c1\u3067\u3042\u308b\u685c\u95a2\u9023\u539f\u6599\u3084\u3088\u3082\u304e\u306f\u3001\u6625\u306e\u9700\u8981\u671f\u306b\u5408\u308f\u305b\u3066\u5fc5\u8981\u306a\u91cf\u3092\u65e9\u3081\u306b\u78ba\u4fdd\u3057\u3066\u304a\u304d\u307e\u3059\u3002\u4e00\u65b9\u3067\u3001\u6652\u9921\u3084\u6fb1\u7c89\u985e\u306a\u3069\u306e\u901a\u5e74\u4f7f\u7528\u3059\u308b\u539f\u6599\u306f\u3001\u5b89\u5b9a\u3057\u305f\u5728\u5eab\u3092\u7dad\u6301\u3059\u308b\u3053\u3068\u3067\u3001\u54c1\u8cea\u306e\u5747\u4e00\u6027\u3092\u4fdd\u3066\u307e\u3059\u3002<\/p>\n<p><a href=\"https:\/\/minoyo.co.jp\/en\/download\/\">See Minoyo's Product List Here<\/a><\/p>\n<hr>\n<h2>Summary: Product development that makes the most of spring wagashi raw materials<\/h2>\n<p>Spring wagashi raw materials are abundant in seasonal ingredients such as cherry leaves, cherry blossoms, mugwort, strawberry, and yuzu. By appropriately choosing, storing, and blending these materials, you can make gorgeous, spring-like wagashi.<\/p>\n<p>\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u6652\u9921\u304b\u3089\u5b63\u7bc0\u306e\u679c\u5b9f\u52a0\u5de5\u54c1\u3001\u8449\u985e\u3001\u6fb1\u7c89\u985e\u307e\u3067\u3001\u548c\u83d3\u5b50\u88fd\u9020\u306b\u5fc5\u8981\u306a\u539f\u6599\u3092\u5e45\u5e83\u304f\u63d0\u4f9b\u3057\u3066\u3044\u307e\u3059\u3002\u696d\u52d9\u7528\u5927\u5bb9\u91cf\u30d1\u30c3\u30b1\u30fc\u30b8\u3067\u306e\u63d0\u4f9b\u306b\u3088\u308a\u3001\u30d7\u30ed\u306e\u548c\u83d3\u5b50\u8077\u4eba\u306e\u30cb\u30fc\u30ba\u306b\u5fdc\u3048\u3066\u3044\u307e\u3059\u3002<\/p>\n<p>\u6843\u306e\u7bc0\u53e5\u5411\u3051\u306e\u4e09\u8272\u548c\u83d3\u5b50\u3084\u83f1\u9905\u3001\u685c\u9905\u3001\u3088\u3082\u304e\u9905\u306a\u3069\u3001\u6625\u306e\u884c\u4e8b\u306b\u5408\u308f\u305b\u305f\u548c\u83d3\u5b50\u306f\u3001\u539f\u6599\u9078\u3073\u3068\u914d\u5408\u3067\u4ed5\u4e0a\u304c\u308a\u304c\u5909\u308f\u308a\u307e\u3059\u3002\u7f8e\u6fc3\u4e0e\u306e\u30aa\u30ea\u30b8\u30ca\u30eb\u300c\u53cb\u300d\u30b7\u30ea\u30fc\u30ba\u3092\u6d3b\u7528\u3059\u308c\u3070\u3001\u548c\u83d3\u5b50\u88fd\u9020\u3092\u7c21\u4fbf\u5316\u3057\u3001\u5b89\u5b9a\u3057\u305f\u54c1\u8cea\u3092\u5b9f\u73fe\u3067\u304d\u307e\u3059\u3002<\/p>\n<p>Make the most of spring wagashi raw materials and create beautiful wagashi that evoke the changing of the seasons.<\/p>\n\n<div style=\"background:#f8f5ee;border:1px solid #d4b483;border-radius:6px;padding:16px 20px;margin:32px 0;\"><p style=\"font-weight:bold;margin:0 0 10px;\">\ud83d\udce6 Related Minoyo Products<\/p><ul style=\"margin:0;padding-left:1.4em;\">\n<li><a href=\"https:\/\/minoyo.co.jp\/en\/products\/sakura-leaf\/\" target=\"_blank\" rel=\"noopener\">Sakura green leaves 50 leaves\u00d7100 bundles<\/a><\/li>\n<li><a href=\"https:\/\/minoyo.co.jp\/en\/products\/sakura-flower-salt\/\" target=\"_blank\" rel=\"noopener\">Salt-pickled cherry blossoms 1kg\u00d710<\/a><\/li>\n<\/ul><\/div>\n\n\n<h2 class=\"wp-block-heading\">Please feel free to consult us about commercial procurement and sample requests<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u7f8e\u6fc3\u4e0e\u306f\u4eac\u90fd\u306b\u62e0\u70b9\u3092\u7f6e\u304f\u4eac\u83d3\u5b50\u539f\u6750\u6599\u306e\u5c02\u9580\u5546\u793e\u3067\u3059\u3002\u672c\u8a18\u4e8b\u3067\u53d6\u308a\u4e0a\u3052\u305f\u539f\u6599\u306e\u696d\u52d9\u7528\u8abf\u9054\u3084\u3001\u304a\u8a66\u3057\u30b5\u30f3\u30d7\u30eb\u3001\u30ed\u30c3\u30c8\u30fb\u898f\u683c\u306e\u3054\u76f8\u8ac7\u306a\u3069\u3001\u548c\u83d3\u5b50\u88fd\u9020\u306e\u73fe\u5834\u306b\u5bc4\u308a\u6dfb\u3063\u305f\u63d0\u6848\u3092\u884c\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For Minoyo's business and strengths, please see <a href=\"https:\/\/minoyo.co.jp\/en\/service\/\">Our Business &amp; Why We Are Chosen<\/a> . For the actual flow of doing business, see <a href=\"https:\/\/minoyo.co.jp\/en\/flow\/\">Ordering Process &amp; How to Order<\/a>; for questions, we have compiled them at <a href=\"https:\/\/minoyo.co.jp\/en\/faq\/\">Frequently Asked Questions<\/a> . For individual consultations, please use <a href=\"https:\/\/minoyo.co.jp\/en\/contact\/\">Contact<\/a> or <a href=\"https:\/\/minoyo.co.jp\/en\/download\/\">material download<\/a> to get in touch.<\/p>","protected":false},"excerpt":{"rendered":"<p>Spring\u2014when cherry blossoms bloom and fresh greenery buds. There are wagashi ingredients you can enjoy precisely because of this season. Cherry leaves, cherry blossoms, mugwort, strawberries, and other spring-only materials bring vibrant color and fragrance to wagashi.<\/p>","protected":false},"featured_media":9322,"template":"","meta":{"_acf_changed":false,"_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"\u685c\u304c\u54b2\u304d\u3001\u65b0\u7dd1\u304c\u82bd\u5439\u304f\u6625\u3002\u3053\u306e\u5b63\u7bc0\u3060\u304b\u3089\u3053\u305d\u697d\u3057\u3081\u308b\u548c\u83d3\u5b50\u539f\u6599\u304c\u3042\u308a\u307e\u3059\u3002\u685c\u8449\u3001\u685c\u82b1\u3001\u3088\u3082\u304e\u3001\u3044\u3061\u3054\u306a\u3069\u3001\u6625\u306a\u3089\u3067\u306f\u306e\u7d20\u6750\u306f\u548c\u83d3\u5b50\u306b\u83ef\u3084\u304b\u306a\u5f69\u308a\u3068\u9999\u308a\u3092\u3082\u305f\u3089\u3057\u307e\u3059\u3002"},"blog_category":[365],"blog_tag":[322,351,335,352,336],"class_list":["post-9321","blog","type-blog","status-publish","has-post-thumbnail","hentry","blog_category-seasonal-wagashi","blog_tag-ingredients","blog_tag-ingredient-guide","blog_tag-japanese-sweet","blog_tag-seasonal","blog_tag-event-sweet"],"acf":[],"yoast_head":"<!-- This site is optimized 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