Souvenir Workshop Creative Japanese Confectionery Culture Museum Introduction
Mr. Chen Shiyang, the founder of San Shu Gong Foods, established the "Shou Xin Fang" brand in 2003 with the philosophy of inheriting tradition and creating the future, reimagining the products. Over the years, he has traveled back and forth to Japan to study under the renowned wagashi master, Anichi Katsu, constantly innovating and enhancing the taste and texture of wagashi. He strives to make each product not only visually stunning but also unforgettable in flavor. Shou Xin Fang continuously grows and transforms between tradition and innovation, and in 2009, it started the transition to a tourism factory, allowing visitors to observe the mochi and cake-making process closely, providing consumers with an intimate look at production. In recent years, with the rise of health consciousness, Shou Xin Fang has led wagashi toward a new trend of low sugar, less oil, high fiber, and low-calorie snacks. Master Natsume tours to pass on traditional skills, finding new health inspirations from the traditional ingredients of food and medicine, and is the first to use kudzu starch as the main ingredient for wagashi dough. Kudzu starch is refined from kudzu root, with a fine texture superior to starch made from tubers and grains. It can gel at low temperatures, resembling crystal and jelly, offering a chewy and bouncy texture, making it an enjoyable low-calorie snack.
