Creative Japanese Confectionery Museum Introduction
The founder of Sanxugong Foods, Mr. Chen Shiyang, established the brand "Shouxin Fang" in 2003 with the philosophy of inheriting tradition while creating the future, giving the products a new look. For many years, he has traveled back and forth to Japan to study under the Wagashi master Anichi Katsuta to continuously develop and produce with constant creativity and aesthetics, enriching the texture and flavor layers of the wagashi, striving to make each product not only stunning at first glance but also memorable in taste. Shouxin Fang has been continuously growing and transforming between inheritance and innovation, and in 2009, it transformed into a tourist factory, opening the production processes of Mochi and pastries for visitors to observe, allowing consumers to closely engage with the manufacturing process. In recent years, with the rise of health awareness, Shouxin Fang has led wagashi towards a new trend of light food that is low in sugar, low in oil, high in fiber, and low in calories. Master Natsume tours the store to pass on the craftsmanship, finding new healthy innovations from traditional ingredients based on the idea of food and medicine being one. He was the first to use Japanese health ingredients—kudzu powder—as the main raw material for wagashi dough. Kudzu powder is made from the root of the kudzu plant and has a fine texture, superior to starch made from tubers and grains. It can gel at low temperatures, resembling crystal and jelly, with a chewy and bouncy texture, making it a delightful low-calorie snack.
