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.