Founded in 1955 by Shosaku Hiraide, Yamashin Sangyo develops products that bring the colors and flavors of Japan's four seasons to your plate. The company began its business specializing in the manufacture and sale of tokoroten, gelatinous noodles made from agar-agar, before specializing in the traditional Japanese pastry, wagashi. In 1990, Yamashin Sangyo then marketed local and seasonal ingredients needed to make wagashi, such as flowers and leaves, starting with cherry blossom. Since then, the company has given new value to the flowers and plants characteristic of the four seasons and transformed them into products intended for confectionery, allowing visitors to appreciate nature with both eyes and mouth. Yamashin Sangyo continues to develop original and quality products that find their place in both Japanese and Western gastronomy.