Souvenir Workshop Creative Japanese Sweets Culture Museum Introduction
Mr. Chen Shiyang, the founder of San Shu Gong Food, established the "Shoushinfang" brand in 2003 with the philosophy of inheriting tradition while creating the future, thus giving its products a renewed appearance. Over the years, he has continually traveled to Japan to learn from the famous wagashi master, Anichi Katsuta, developing and creating with constant creativity and aesthetics, enriching the texture and flavor layers of wagashi. The goal is to ensure that each product not only surprises at first sight but also leaves a lasting aftertaste. Shoushinfang has continuously grown and transformed between tradition and innovation, and in 2009, it transitioned into a tourist factory, allowing visitors to observe the production processes of mochi and pastries, giving consumers a close-up experience of the making process. In recent years, with the rise of health awareness, Shoushinfang has led wagashi towards a new trend of light snacks that are low in sugar, low in oil, high in fiber, and low in calories. Master Natsume circulates at the store to pass on the skills, finding new healthy innovations from traditional ingredients that emphasize health and nutrition; he was the first to use kudzu powder, a wellness ingredient from Japan, as the main ingredient for wagashi dough. Kudzu powder is made from the root of the kudzu plant, refined to a delicate texture, superior to starch made from tubers and grains. It can gel at low temperatures, resembling crystals and jellies, with a chewy and resilient texture, allowing enjoyment of low-calorie snacks.
