Karinto manju,” a gem that is rapidly gaining repeat customers.
When I first tried it, I was like, “? but after one bite, I was hooked. The Karinto Manju is a perfect collaboration of the crispy outside and the moist inside. Nakata also raves about the exquisite collaboration of the crispy outside and moist inside, saying, “There are several karinto manju, but this one is especially delicious.
The ingredients used are also carefully selected to be “healthy and delicious,” and the brown sugar buns are steamed using brown sugar from Hateruma Island, which is rich in vitamins and minerals, and fried in crispy rice oil made from domestic rice bran.
There are three current standard varieties. The standard “Koshi-an” is moist homemade koshi-an wrapped in a sweet bean paste, “Kanazawa-bo-cha” has the savory flavor of Shofuen Tea Shop’s hojibo-cha, and “Cream cheese” has a mild melt-in-your-mouth and deep richness, all individually wrapped and easy to eat. Other seasonal flavors such as “Sakura,” “Zunda,” “Shio,” and “Blueberry” (all limited time offerings) can also be enjoyed. The shelf life is one day, but the crispy texture can be enjoyed even the next day by heating them up in a toaster oven.
Rinya’s starting point is materials and appreciation
The parent company of Karinto Rinya is Housou Wakasaya, a Japanese confectionery store in Imizu City. The store is loved by local residents. Karinto Rinya’s basic approach to confectionery making is to be grateful for the ingredients used and to make sweets honestly. The starting point is the ingredients and gratitude. The shop’s trademark is “Karintou Rinya,” which means “to be thankful for the ingredients used,” and to train oneself to be innovative. This is the “Rinya’s Idea” that is embodied in the store’s trademark.
Use of locally sourced materials
Many of the ingredients that are the starting point of this process are rooted in the local area. For example, Noto Dainagon, large, colorful azuki beans ideal for wagashi. Kaga-bocha, a first-class aromatic hojicha tea, Noto eggs, Ohama kinako (soybean flour), and gold leaf. We make careful use of these ingredients to create delicious confections. Karinto manju,” which has become loved by many people, is the result of this sincere and careful approach to manufacturing.
Rinya also has a selection of souvenirs.
In addition to karinto manju, the shop offers a variety of other confections that make great souvenirs. The simple tasting “Kanazawa Karinto” is popular as a gift, with varieties including stick tea, vegetable, honey, and Okinawan brown sugar, and has been adopted as a guest room service sweet at the Hyatt Centric Kanazawa hotel, which opened in August 2020. Other sweets include the charmingly named “Anyato Rusk” (Anyato means “thank you”), “Tono Dora” and “Seseragi Mochi,” as well as “Suzu Salt Rusk,” “Ishikawa Rice Sponge Cake” and “Kaga Black Tea Sponge Cake,” all of which utilize local ingredients and make tea time a pleasure. Currently, in addition to the main Kanazawa store, there is also a store in Nonoichi City, as well as a store in Toyama Prefecture, where they are loved by many fans for their friendly confections, both as snacks and as gifts.
