Kozakuraya-kazukiyo

Kozakuraya-kazukiyo (小ざくらや一清) is a Japanese wagashi (traditional confectionery) maker and retailer headquartered in Kusanagi-cho, Nakamura-ku, Nagoya, Aichi Prefecture. The business traces its origins to 1912 (Meiji 45), when Ichitarō Itō founded a manufacturing and wholesale confectionery shop called 'Monaka' in Marunouchi, Naka-ku, Nagoya. After World War II, in 1945, the operation relocated to Kusanagi-cho in Nakamura-ku and produced ceremonial confections. Over the decades it expanded into dry confectionery wholesaling (1964) and, after a store renovation in 1997, began manufacturing and selling fresh namagashi. The limited company Kozakuraya-kazukiyo was formally established in 2005, and the main store was relocated with a new factory built in 2007; a further new factory followed in 2012 and a new head-office building in 2022. The brand is best known for its flagship 'Ohoho' (おほほっ) fruit daifuku — a whole seasonal fruit wrapped in soft mochi — which is regarded as a representative fruit-daifuku in Nagoya. The Ohoho line covers roughly fifteen items sold only during their peak seasons, including strawberry, mandarin orange, Pione grape, muscat, tomato, green plum, fig (Hōraishi), and baby persimmon. Other signature products include Nagoya Dora (a dorayaki with generous tsubuan and margarine), Anpan Manjū (a creative wagashi that looks like a small anpan but uses no strong flour or yeast, created by fourth-generation Takashi Itō in 2014), Suika Dorobō (a watermelon-themed jōyo manjū), Torori Warabi Mochi (a 2025 spring release using only Okinawan pure black sugar), and a seasonal 'jōjō unajū' eel-box confection. Kozakuraya-kazukiyo operates three directly managed stores: the main store, the Meitetsu Department Store location, and the Nakagawa Tomida store (opened 2022 in Nakagawa-ku, Nagoya). Its products are also sold on consignment at Gift Kiosk, JR Nagoya Takashimaya, Abeno Harukas, and other outlets. The brand has received national recognition, winning the Chairman's Award at the National Confectionery Exposition in 2002 and the Minister of Agriculture, Forestry and Fisheries Award in 2013. It has also supplied wagashi subjects for the popular TV program 'Geinōjin Kakuzuke Check' seven times between 2018 and 2025, and its creative wagashi cakes are used as celebratory gifts for weddings and births nationwide. The company also contributes to training future confectioners as a long-serving part-time lecturer at Nagoya Yumaniteku Culinary and Confectionery College.

Kozakuraya-kazukiyo was founded in 1912 (Meiji 45) by Ichitarō Itō as a monaka manufacturing and wholesale shop in Marunouchi, Naka-ku, Nagoya. In 1945, after World War II, the business moved to Kusanagi-cho in Nakamura-ku and began producing ceremonial confections (式司菓子). In 1964, it started manufacturing and wholesaling dry confectionery (干菓子). A major shift came in 1997 when, after renovating its store, the company began making and selling fresh namagashi. In 2002, it won the Chairman's Award at the National Confectionery Exposition. The limited company Kozakuraya-kazukiyo was established in 2005. In 2007, the main store was relocated and a new factory was built; another new factory was constructed in 2012. In 2013, the company received the Minister of Agriculture, Forestry and Fisheries Award at the National Confectionery Exposition. In 2022, it opened the Nakagawa Tomida store in Nakagawa-ku, Nagoya, and completed a new head-office building. The brand has also gained media exposure by providing wagashi subjects for the TV program 'Geinōjin Kakuzuke Check' seven times between 2018 and 2025, and its fourth-generation confectioner Takashi Itō created the Anpan Manjū in 2014.

• 2025

  Launched Torori Warabi Mochi (spring) and Purin Habutae (July 27).

• 2022

  Opened Nakagawa Tomida store in Nakagawa-ku, Nagoya; new head-office building completed.

• 2014

  Anpan Manjū created and launched by 4th-generation Takashi Itō.

• 2013

  Received Minister of Agriculture, Forestry and Fisheries Award at the National Confectionery Exposition.

• 2012

  New factory constructed.

• 2007

  Main store relocated and new factory built.

• 2005

  Established as a limited company (Yūgen-gaisha Kozakuraya-kazukiyo).

• 2002

  Won Chairman's Award at the National Confectionery Exposition.

• 1997

  After store renovation, began manufacturing and selling fresh namagashi.

• 1964

  Started manufacturing and wholesaling dry confectionery (higashi).

• 1945

  Relocated to Kusanagi-cho, Nakamura-ku after WWII; began producing ceremonial confections.

• 1912

  Founded by Ichitarō Itō as a monaka manufacturing and wholesale shop in Marunouchi, Naka-ku, Nagoya.

Traditional Nagoya wagashi maker blending heritage with creative seasonal sweets; known for fruit daifuku and celebration cakes.

• Ohoho (おほほっ)

  Fruit daifuku wrapping a whole seasonal fruit; about 15 varieties sold only in season, including strawberry, mandarin, Pione grape, muscat, tomato, green plum, fig, and baby persimmon.

• Nagoya Dora

  A dorayaki suited as a Nagoya souvenir, with generous tsubuan and margarine sandwiched in fluffy dough.

• Anpan Manjū

  A creative wagashi that looks like a small anpan but uses no strong flour or yeast; created by 4th-generation Takashi Itō in 2014. Fillings include tsubuan, sakura-koshian, zunda, matcha-milk, and seasonal white bean sakura an.

• Suika Dorobō

  A summer favorite jōyo manjū with watermelon design drawn individually with food coloring; concept: 'surprising to see, surprising to cut, happy to eat.'

• Torori Warabi Mochi

  Spring 2025 new product; uses hon-warabiko and only Okinawan pure black sugar; 400g pack, best consumed within 3 days refrigerated.

• Jōjō Unajū

  A confection modeled after an eel-box bento sold around the Day of the Ox (Doyō no Ushi); eel kabayaki is jōyo manjū, sauce is black sugar and soy sauce, rice is dōmyōji dough, and takuan is gyūhi.

1. 1愛知【名古屋】和菓子の小ざくらや一清kozakuraya.com
2. 2小ざくらや一清 - Wikipediaja.wikipedia.org
3. 3Kozakuraya-kazukiyo - Wikidatawikidata.org