Tsukada Shoten — Ibaraki Hoshiimo Shop

Tsukada Shoten's axis is very simple. Using Ibaraki-grown "Beni Haruka," finishing the rustic snack of hoshiimo straightforwardly and carefully. Sweetness is "drawn out," not "added." That direction comes through from the corners of the text.

At the entrance of the process is storage time. Sweet potatoes — rather than right after harvest — are introduced as having sweetness increase by storing at constant temperature. Tsukada Shoten conducts storage at about 10°C, then moves to the steaming process. The accumulation here becomes the foundation of hoshiimo sweetness.

Steaming takes about 60-90 minutes. After steaming, immediately moving to peeling. From here, handwork is central — a flow proceeding while seeing the state of each one. Fine effort arranges the outline of "stickiness" — that's the impression.

Drying is shown — flat-dried about 2 days, whole-dried about 7 days as a guide. Even with the same Beni Haruka, the way texture comes out changes by form and drying difference. Flat-dried is easy to eat, whole-dried more satisfying. The joy is finding your preferred landing point.

Products are divided into premium, standard, value (off-spec), cut-offs, shirota, and more. With categories prepared for reasons of color, appearance, and texture differences — a design easy to choose matched to use. Accompanying both gifts and home use with the same "hoshiimo."

Eating and storage methods are also in a form easy to match life's tempo. If hardness concerns you, methods of warming in microwave or toaster are guided — and cold/frozen storage procedures are concrete. Dividing into portions with plastic wrap and freezer bags — estimates of about 2 weeks refrigerated, about 3 months frozen. Welcome information for those who want to preserve deliciousness long.

Raw material is Ibaraki-grown "Beni Haruka." Shaping sweetness into "hoshiimo form"

Using Ibaraki-grown sweet potato "Beni Haruka." Sourcing contracted farmers' potatoes, increasing sugar content while inserting storage — connecting to hoshiimo. Without piling on with seasoning, competing with material sweetness. This is the core of Tsukada Shoten.

Flat-dried, whole-dried. The difference in drying time creates the texture's "expression"

Forms are centered on flat-dried and whole-dried. The drying process — about 2 days as a guide for flat-dried, about 7 days for whole-dried — is introduced, and finished nuances also change. Today refreshing, today sticky. Being able to choose like that is also fun.

Premium / Standard / Value / Cut-offs / Shirota. Easy to choose matched to use

Tsukada Shoten's grade classification is clear. For reasons of color, appearance, and texture differences — premium, standard, value (off-spec), cut-offs, and shirota are prepared. For home use a casual option, for gifts a neat expression. Selectable matched to scene.

Storage and eating methods — also living-side. Cold and frozen estimates also guided

Hoshiimo is a snack that suits "little by little." Storage methods of dividing into portions, wrapping in plastic, and putting into freezer bags are introduced — with estimates of about 2 weeks refrigerated, about 3 months frozen also shown. Even touching on warming methods when it hardens — a quietly helpful point.