The Creative Japanese Sweets Culture Museum Introduction
Mr. Chen Shiyang, the founder of Sanshugong Foods, established the "Shousin Fang" brand in 2003 with the philosophy of inheriting tradition while creating the future, reimagining the products. Over the years, he has traveled back and forth to Japan to study under the renowned wagashi master Katsuta An'ichi, continuously developing and crafting with creativity and aesthetics to enrich the texture and flavor layers of wagashi, striving to make each product not only visually stunning but also unforgettable in taste. Shousin Fang has continuously grown and transformed between tradition and innovation, and in 2009, it transformed into a tourism factory, allowing visitors to observe the production process of mochi and pastries, enabling consumers to get close to the making process. In recent years, with the rise of health consciousness, Shousin Fang has pioneered a new trend in wagashi towards low sugar, low oil, high fiber, and low-calorie light snacks. Master Natsume tours the store to pass on the craft, finding new health innovations from traditional food ingredients based on the principle of food and medicine being one. Shousin Fang was the first to use Japanese health food ingredient - kudzu powder, as the main ingredient for wagashi skins. Kudzu powder is refined from kudzu root, with a finer texture, superior to starch made from tubers and grains, capable of gelling at low temperatures, resembling crystal and jelly, with a chewy texture, allowing enjoyment of low-calorie snacks.
