A flavor found nowhere else in Hokkaido.

Hashimoto’s Tamago Boro

Among the ingredients, the potato starch, eggs, skim milk powder, and sugar are all Hokkaido-grown. Tamago boro is usually made with wheat flour rather than starch, but here, in a distinctly Hokkaido approach, potato starch is used instead — giving it its signature quality of melting smoothly in the mouth. The kneaded dough is shaped into rounds with a roller, then baked in the oven to a pale golden brown. It pairs perfectly with tea or coffee, of course, and some people even enjoy it alongside brandy. Thanks to its quality ingredients and high nutritional value, "Hashimoto's Tamago Boro" has even been growing in popularity in China.

Ikeda Shokuhin has, since its founding in Showa 23 (1948), continuously made creative bean-based snacks its specialty. It offers around 100 varieties of original bean confections alone. Peanuts and cashews are sourced from outside Hokkaido, but the soybeans and black soybeans are entirely Hokkaido-grown, known for their small size and natural sweetness. The direct sales shop attached to the factory carries these creative bean snacks alongside tamago boro, chocolate, Sapporo karinto, and more. The "Yuki Boro," tamago boro coated in white chocolate, and "Yukiichigo — Yuki Boro Topped with Strawberry," layered with freeze-dried "Satohoro," Sapporo's own original strawberry variety, are both popular items. It's a flavor only possible from Ikeda Shokuhin, a company that values locally sourced ingredients. "Tamago Boro," a treat familiar from childhood — even now, its gentle sweetness and smooth melt remain exactly as comforting as ever. Nostalgic and delicious, it's hard to stop at just one.