“Irokawa Hojicha Tiramisu” and ”Marihime Strawberry Confiture”

The “Irokawa Hojicha Tiramisu” has a pleasant aroma of hojicha tea and the refined sweetness of cream. The “Marihime Strawberry Confiture” uses luxurious ripe Marihime strawberries and has a mellow aroma like roses. The tea and fruits grown by local producers with great care are turned into delicious and beautiful sweets by Mr. Shimamoto’s hands and displayed in the showcase. In order to understand the producer’s thoughts and commitment before incorporating them into his sweets, he purchases ingredients directly from the farmers she meets with.

Not only locals, but also many people from far away visit the shop for Mr. Shimamoto’s sweets.
Patisserie RaRe started in 2016 and reopened in November 2021 in its current new location. The store was reopened in November 2021, and the products are changed every week or two, with about 25 varieties of fresh confections being made at any given time. The reason for the frequent changes is to use the best products of the moment and to change them according to Mr. Shimamoto’s mood as she watches the city and its changes from inside the store. On weekdays, about 80 groups of customers visit the shop, and on weekends, 100 to 150 groups visit the shop.

The “Shikagawa Hojicha Tiramisu” uses hojicha tea from Irokawa, a famous tea-producing region in Japan.Ryokokuen purchases tea leaves grown without pesticides in the mountain village of Nachikatsuura Town and mixes them into the cream as a powder. It is the only long-selling product that has continued for six years since its opening.

The “Marihime Strawberry Confiture” is made from “Marihime Strawberries,” a Wakayama brand grown by “Ota Farm” in the Ota district of Nachikatsuura Town. Ms. Shimamoto says that the strawberries, which are grown with great care, including the use of bokashi fertilizer based on tuna, “have an exceptional aroma and taste. The strawberries are shiny and bright red, with a strong sweetness and moderate acidity.

“Irokawa Hojicha Tiramisu” and ”Marihime Strawberry Confiture”

The “Irokawa Hojicha Tiramisu” has a pleasant aroma of hojicha tea and the refined sweetness of cream. The “Marihime Strawberry Confiture” uses luxurious ripe Marihime strawberries and has a mellow aroma like roses. The tea and fruits grown by local producers with great care are turned into delicious and beautiful sweets by Mr. Shimamoto’s hands and displayed in the showcase. In order to understand the producer’s thoughts and commitment before incorporating them into his sweets, he purchases ingredients directly from the farmers she meets with.

Not only locals, but also many people from far away visit the shop for Mr. Shimamoto’s sweets.
Patisserie RaRe started in 2016 and reopened in November 2021 in its current new location. The store was reopened in November 2021, and the products are changed every week or two, with about 25 varieties of fresh confections being made at any given time. The reason for the frequent changes is to use the best products of the moment and to change them according to Mr. Shimamoto’s mood as she watches the city and its changes from inside the store. On weekdays, about 80 groups of customers visit the shop, and on weekends, 100 to 150 groups visit the shop.

The “Shikagawa Hojicha Tiramisu” uses hojicha tea from Irokawa, a famous tea-producing region in Japan.Ryokokuen purchases tea leaves grown without pesticides in the mountain village of Nachikatsuura Town and mixes them into the cream as a powder. It is the only long-selling product that has continued for six years since its opening.

The “Marihime Strawberry Confiture” is made from “Marihime Strawberries,” a Wakayama brand grown by “Ota Farm” in the Ota district of Nachikatsuura Town. Ms. Shimamoto says that the strawberries, which are grown with great care, including the use of bokashi fertilizer based on tuna, “have an exceptional aroma and taste. The strawberries are shiny and bright red, with a strong sweetness and moderate acidity.

Making sweets that continue to meet the expectations of producers and customers.

“Ota Farm is a farmer who has really devoted his life to agriculture, and I get the sense that he has gone through a lot of trial and error. I think we have to make confections that can compete with them, or rather, that convey to our customers the ingredients that the producers have put their hearts into.“ Some farmers come back year after year to buy products made with fruits they have grown and introduce them to their friends and family. Mr. Shimamoto is sure to use the ingredients he grows to create delicious confections. To live up to the expectations of the farmers, Mr. Shimamoto also puts his heart and soul into his confectionery production.

”Sweets are not a necessity, but a luxury, something that adds color to everyday life, and that is all they are.
Even so, customers ‘choose’ to buy them, and I feel that I must live up to their expectations. I think we have to meet their expectations,” says Mr. Shimamoto

”There are no show-window stores or live performances by famous artists in this area. Compared to the city, there are fewer opportunities for people to be inspired in their daily lives. So I strongly hope that RaRe’s sweets will be one of those opportunities. I want the people in this area to always have a rich heart, and to be able to feel something when they come into contact with various things. I deliver delicious food every day and make my customers feel good. I think that is what I can do for this community.”

Patisserie RaRe is a place where people want to eat on special occasions such as birthdays and Christmas, as well as on ordinary days. Many customers visit the store today in search of such sweets from Patisserie RaRe.