#Japan #Tokyo #HISLEY #NOT WAGASHI #National Depart

New Heights in Dessert Craftsmanship: HISLEY

Not Wagashi, a brand renowned for its innovative approach to traditional confectionery, has unveiled six new varieties of its dessert line, HISLEY, scheduled for release on December 20 at their Tokyo factory. The pre-order for these delectable creations has just opened on their website, offering a glimpse into what promises to be a groundbreaking experience in the world of sweets.

Redefining the Sweet Experience

The HISLEY brand is rooted in the ethos of the Noh master Zeami's principle of “Hiding is Flower,” which emphasizes the art of concealment in its dessert philosophy. These new confections break the mold of traditional sweets by enveloping high-quality, dense cream within a unique structure of refined bean paste. This innovative approach gives rise to a new dessert category that artfully balances features from both Western and Japanese sweets.

At the heart of HISLEY is the signature Hihaku, made from specially cultivated beans sourced from the Tokachi region in Hokkaido, ensuring an exceptional flavor. The process of intertwining mochi into the anko creates a delicate outer layer (Hiyaku) that melts away on the tongue, allowing the rich aroma and subtle sweetness of the bean paste to shine through, culminating in what has been affectionately dubbed, “a texture unbelievable in this world.”

As this outer layer softly dissolves in your mouth, it gives way to the sophisticated cream at its core, transforming into an indulgent experience that feels both ephemeral and luxurious.

An Evolution of Japanese Confectionery

HISLEY acts as a bridge between tradition and innovation, revisiting the fundamental elements of wagashi—aroma, color, and whitespace—and reinterpreting them for contemporary tastes. The idea of combining the mochi into the bean paste stems from a profound understanding of how to maintain the defining characteristics of the ingredients while also achieving a modern softness and melt-in-your-mouth quality.

In preserving the serene essence of traditional sweets, yet paving the way for an evolving flavor profile, HISLEY serves as a beacon of what modern wagashi can embody: a seamless blending of old and new.

Fantastical Textures from Unique Ingredients

Each of the six newly introduced flavors harnesses the unique properties of their key ingredients, resulting in a captivating array of colors and scents. Representative ingredients include:

• - Purple Sweet Potato (from Kagoshima)
• - Pumpkin (from Hokkaido)
• - Chestnut (from the Ardèche region)
• - Cream Cheese (crafted from fresh milk sourced from Kyushu)
• - Adzuki Bean (from the Tokachi area)
• - Anno Sweet Potato (from Tanegashima)

These diverse ingredients impart distinct characteristics directly into the delicate layers of HISLEY, creating a visually stunning confectionary experience. The mochi-infused exterior boasts a remarkably fine elasticity, enhancing the sweet notes of the dough and the creamy richness of the filling, resulting in a layered symphony of flavors that evoke a profound taste journey.

With the incorporation of cream cheese into the mochi, HISLEY captures an unprecedented level of melting texture that transcends the ordinary.

A Dramatic Eating Experience

The flavor profile of HISLEY is architecturally designed around a three-phase experience: Jo, Ha, and Kyu. The journey begins quietly, as the thin layer gently unveils the tantalizing aromas from the key ingredients, culminating in a burst of flavor as the white center unfolds.

This layered experience echoes the essence of Zeami's philosophy, where hidden beauty unfurls over time, translating the essence of “secret beauty” directly onto the palate. Rather than relying on ostentatious presentation, HISLEY allows a narrative of subtlety and drama to emerge through its unique texture and flavor transitions.

In contrast to Not Wagashi’s movement to reframe the concept of traditional sweets from the outside, HISLEY defines beauty that gradually vanishes from the inside. It is a contemplative exploration of visibility and invisibility, transparency and secrecy, challenging how contemporary sweets can touch human emotion.

Both brands coexist not in opposition but as two arcs sharing the delicate space between the visible and the unseen.

Product Information

• - New Releases: HISLEY Desserts
• - Release Date: December 20, 2025
• - Location: Tokyo Factory, 2-6-11 Yakumo, Meguro City, Tokyo
• - Retail Price: Each HISLEY dessert is 328 yen, with the cream cheese variant priced at 348 yen (tax included)
• - Storage: Refrigerated in stores, frozen (-18°C or below) for online orders
• - Contents: Each unit is individually packaged
• - Shelf Life: 2 days in-store, 14 days for online orders
• - Online Shipping: Frozen delivery
• - Sales Website: National Depart Store

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Contact Information

Tokyo Factory: 2-6-11 Yakumo, Meguro City, Tokyo
Business Hours: Irregular (12:00 PM - 5:00 PM) - Please call to confirm stock and hours at 03-6421-1861.

National Depart Inc.
Head Office: 9-2 Tenjin-cho, Kita City, Okayama