The traditional biscuit, Kawarasenbei, made without milk and butter in accordance with the house recipe preserved for over hundred years is characterized by nobly light but at the same time crispy and full-flavored taste.

The form of this easily digestible biscuit of the highest quality is designed in the shape of the ancient roof tile. Therefore it also radiates that gracefulness of the exotic cultural heritage.

The producing Company, Ningyo-cho-Kameido, has been managed for a long time by a family of about thousand years of tradition, in which knights and scientists from the family colored the historical scenes of Japan.

Native Japanese have appreciated, since primeval times, this old-fashioned biscuit which is made without any preservative, nevertheless keeps at least for two months: Today it is regarded, by connoisseurs from all over the world, as an inside tip of souvenirs which remind you, not only visually but also tastily, of the delightful days and splendid cultural heritages in Japan.

You can visit hee and taste it in our Tokyo Historical Cycling Tour