The fragrant, chewy "Salted Truffle Butter" is made using wheat from Hokkaido, and is carefully prepared over three days. Using the Yudane method, part of the wheat is boiled in water to create a smooth texture like mochi. The dough is then aged at a low temperature, and chopped truffles, white truffle oil, unsalted butter, and French fleur de sel are generously kneaded into it, before being steamed until fluffy. When you put it in your mouth, the rich aroma of butter and truffles spreads, and it is delicious either as is or lightly toasted.

The fragrant, chewy "Quattro Cheese" is made using wheat from Hokkaido, which is carefully brewed over a period of three days. Using the Yudane method, part of the wheat is boiled in water to create a smooth texture like mochi. The dough is then aged at low temperature and contains four cheeses: mozzarella, emmental, red cheddar, and parmesan. The rich, full-bodied red cheddar adds a vibrant orange color to the bread, and the black pepper used as an accent brings out the overall flavor of the cheese.

The combination of the moist and chewy dough, the slightly salty pickled cherry blossoms, and the not-too-sweet bean paste with the richness of red beans is a surefire hit. The fragrant black sesame seeds are added to finish off the cake, giving it a rich flavor.