Explore the Unique Fusion of Traditional Japanese Ingredients in Modern Sweets from Seven-Eleven

Seven-Eleven's New Japanese Modern Sweets

On April 14, Seven-Eleven Japan will launch a delightful series of modern sweets combining traditional Japanese ingredients like matcha, anko, kinako, and kuromitsu with Western dessert elements. Four exciting products will be introduced, each crafted to showcase authentic tastes while delivering a unique dining experience:

1. Crispy Tiramisu with Kuromitsu Kinako Mochi
Price: 300 yen (tax included: 324 yen)
Released: April 14 (Tuesday) sequentially nationwide

This innovative tiramisu features a crunchy kinako chocolate top layer that can be cracked with a spoon, revealing a creamy tiramisu mousse mixed with warm kuromitsu sauce and soft mochi hidden underneath. Using 100% domestically sourced soybean kinako, this dessert promises a rich aroma and flavor.

2. Two-Layered Uji Matcha Dorayaki
Price: 240 yen (tax included: 259.20 yen)
Released: April 14 (Tuesday) sequentially nationwide

This dorayaki captures the soft and slightly moist texture of traditional pancakes, filled with a luxurious matcha whipped cream and red bean paste made from premium Uji matcha. The rich flavor and aroma of the matcha elevate this classic sweet to new heights.

3. Chewy Japanese Crepe with Mochi and Kinako
Price: 260 yen (tax included: 280.80 yen)
Released: April 14 (Tuesday) sequentially nationwide

This delectable crepe is crafted from a chewy dough that perfectly complements the soft mochi inside. Filled with a delicious kinako cream, it’s then topped with mochi and drizzled with kuromitsu sauce, creating an enticing combination of textures and flavors that celebrate Japanese cuisine.

4. Kinako and Anko Japanese Parfait
Price: 370 yen (tax included: 399.60 yen)
Released: April 14 (Tuesday) sequentially nationwide (except Okinawa)

Enjoy the layered delight of this parfait featuring brown sugar jelly, soy milk kinako mousse, and milk mousse. Topped with kinako whipped cream, sweet red beans, warabimochi, dango, and brown sugar jelly, this dessert offers a harmonious blend of the nutty taste of kinako and the sweetness of adzuki beans.