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Goshikido

Goshikido

ゴシキドウ
Vendor
株式会社五色堂
Manufacture and wholesale of creative semi-raw confectionery. By expressing the sense of the seasons and character design in semi-raw confectionery, we aim to bring harmony and moisture to food culture.

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T1122001002813

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About the brand

Manufacture and wholesale of creative semi-raw confectionery. By expressing the sense of the seasons and character design in semi-raw confectionery, we aim to bring harmony and moisture to food culture.
1
The distinctive dumplings that are mainly made of soybean flour are our representative product, "Suhama dumplings". As a local product It has been certified as a "Osaka (Osakamon) Masterpiece" by Osaka Prefecture.
2
The "Taste of the Four Seasons" series of half-baked confectionery examines the raw materials to create a gentle taste unique to Japanese sweets. The colors of the season were expressed using traditional semi-living techniques.
3
A half-raw confectionery made by sandwiching yokan with monaka seeds (monakadane). On the surface of the mochi seed, seasonal features are printed with food coloring.

More about the Brand Owner

北畑政博

Kitabata Masahiro

The second owner of Goshikido. It has been 30 years since I took over the family business. We are preparing to pass it on to the third generation. After gaining sales experience at a company that sells housing equipment and office machines, he joined Goshikido. Since we are a small company with less than 10 employees, we cover a wide range of things from manufacturing, purchasing, sales, and office work. Among the things I was interested in related to my work, I studied systematically and obtained qualifications, such as Japan tea instructor, real estate broker, and food labeling certification. On a different note, my recent pastimes are walking my dog and practicing swordsmanship. Now that I refrain from riding motorcycles and cars due to eye diseases, I continue to ride my bicycle as far as I can, so it is around this time that I restrain myself from the pain in my dog's (standard poodle's) paw. As for swordsmanship, I have been practicing Shinto Yume-ryu cane jutsu for 15 years.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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Sweets that accompany tea ceremonies, main sweets, and dried sweets are required to have a sense of seasonality not only in taste but also in color and shape.　Hang a hanging scroll, arrange seasonal flowers, and listen to the sound of the wind blowing through the pine forest as the water boils in the kettle. Then, tea utensils are arranged with inscriptions appropriate to the season and scene. It is Japanese sweets that have been prepared so far. It is a discreet taste to enhance the taste of tea, and it is chosen in a shape and shape that is suitable for the decoration of the place. I tried to draw a special scene of a landscape with Japanese sweets. Not only in tea ceremonies, but also in everyday life, preparing a certain place is tentatively described as "setup". (for quotation below).
If you are a busy person or have a busy daily life, you may not even be able to brew tea in a teapot. The purpose of luxury goods such as confectionery varies depending on the place and the person. It's very common to say that it's delicious and makes your stomach swell.
Our products are created with the assumption that they will be used as an accompaniment to "a moment of relaxation".
Only when there is room in the mind can you have a "moment of peace and relaxation". And they are probably ready for the "arrangements" that come with it. I think the reverse is also possible. It is very possible to create a space for the mind because it is "arranged". (Of course, confectionery is included in the "decorations.") ）
Taking the phrase "all the little things are good" sung by Kiyo Shonagon in Makakusako, I try to express the essence of beauty in small sweets.
We hope that the bite-type semi-fresh sweets with seasonal designs will help you to have a "relaxing moment".
　
　
　
　
　
　
　
　
　

What are we doing?

Semi-fresh confectionery is located between fresh confectionery and dried confectionery, and can be made to last longer by keeping the moisture content below 30%. Many of our semi-fresh confectionery have a shelf life of 90~120 days. And we try to make products that follow the traditional design and color sense of Japan. All raw materials used are ordered from specifications, and domestic products are prioritized to confirm safety.
　

Commitment to the product

[Suhama dumplings] ... The way "soybean flour" is used in confectionery is often sprinkled on the surface of the product, such as soybean flour mochi or warabi mochi. In comparison, dumplings in which soybean flour plays a leading role are "suhama dumplings". The amount of soybean flour used in the product is 35% by dry weight. "Suhama" has long been known as a product that goes well with Japan tea, as it is used for light tea accompaniment sweets and sencha tables. Domestic white-eyed soybeans (* genetically modified products are not used) are roasted and blended in-house to bring out the flavor of soybeans. The main ingredient, soybean flour, is known for its extremely high nutritional value and easy digestion and absorption.
It is said that the origin of the state beach began in the late 17th century when bean candy was made in imitation of the shape of the state beach on the beach.
In addition to the three-color dumplings, the "Suhama Products" series includes
There are "Aoshiba Soko", "Ome Suhama", "Kaki Suhama", "Roasted Chestnut Suhama", etc. * The phrase "non-genetically modified" in the text means that separate production and distribution management are carried out to prevent the contamination of genetic modification.
【Flower Moon】... A half-raw confectionery sandwiched between yokan seeds. On the surface of the mochi seeds, seasonal features are printed with food coloring. In order to maintain the moisturizing properties of yokan, an ethanol-based preservative is encapsulated, so the soft texture lasts for a long time.
[Amber sugar] ... Made of traditional dried amber. The outside of the agar jelly is crispy, and the inside is prepared so that it remains fresh. Even if it is served in a confectionery bowl, it is not sticky and does not adhere to sugar or powder, so it is suitable for light tea seats.
　
　

Who are supporting us?

It is mainly sold at confectionery retailers, food mass retailers, Japan tea specialty stores, roadside stations, etc. The product "Suhama" is a confectionery with a long history that originated in the Kyoto region from Shiga, but in the sense that it has been loved by the people of Osaka for more than 50 years, "Suhama Dango" has been certified by Osaka Prefecture as a "masterpiece from Osaka". The product "Aoshiba Soko", which is made by sandwiching black sesame yokan on the "green suhama" dough, has won the "Tea Ceremony Artist Award" at the Confectionery Expo in the past.
　
　
　
　
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