Souvenir Workshop Creative Japanese Confectionery Cultural 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 continually traveled to Japan to learn from the master of Japanese sweets, Anichi Katsuta, combining creativity and aesthetics to develop and produce confections that enrich the texture and flavor layers of wagashi, ensuring that each product is not only visually stunning but also leaves a lasting impression on the palate. Shou Xin Fang has continuously grown and transformed between tradition and innovation, transitioning to a tourist factory in 2009, allowing visitors to observe the processes of mochi and pastry production, providing consumers with a close-up experience of the manufacturing process. In recent years, with the rise of health consciousness, Shou Xin Fang has led wagashi towards a new trend of light meals that are low in sugar, oil, high in fiber, and low in calories. Master Natsume conducts a tour of the store to pass on the craft, seeking new health innovations from traditional ingredients that emphasize the connection between food and medicine, and has been the first to use Japanese health ingredients—kudzu powder—as the main dough ingredient for wagashi. Kudzu powder, refined from kudzu root, has a delicate texture, superior to starch made from tubers and grains, allowing it to gel at low temperatures, resembling crystal or jelly, with a chewy and elastic texture, providing a low-calorie snack experience.
