Creative Japanese Sweets Culture Museum Introduction
Mr. Chen Shih-yang, the founder of San Shu Gong Foods, established the "Shou Xin Fang" brand in 2003 with the philosophy of inheriting tradition while creating the future, bringing innovation to the products. Over the years, he has frequently traveled to Japan to learn from the master of wagashi, Anichi Katsuta, continuously developing and creating with ongoing creativity and aesthetics, enriching the texture and flavor layers of wagashi, and striving to make each product not only visually stunning but also deliciously memorable. Shou Xin Fang has continuously grown and transformed between tradition and innovation, and in 2009, it shifted to a tourist factory model, allowing visitors to observe the production process of mochi and pastries up close. In recent years, with the rise of health awareness, Shou Xin Fang has led wagashi towards a new trend of light meals that are low in sugar, low in oil, high in fiber, and low in calories. Master Natsume travels in residency, passing down skills, finding new health innovations from traditional ingredients based on the principle of food and medicine being of the same source, and has taken the lead in using Japanese health ingredient - kudzu powder, as the main ingredient for wagashi wrappers. Kudzu powder, made from the kudzu root, is finely ground and superior to starches made from tubers and grains, capable of solidifying at low temperatures like crystal jade and jelly, providing a chewy and resilient texture to enjoy low-calorie snacks.
