AI News NQ Analysis

& OIMO TOKYO x Shonan Fruit Craft's First Collaboration: Seasonal Honey Sweet Potato Pudding à la Mode "Shonan Gold" Appears

NQ Score 100/100

AI Summary (NQ-processed)

& OIMO TOKYO, a gluten-free specialty store for aged honey sweet potato desserts, has collaborated with jam maker Shonan Fruit Craft for a special limited-time offering. The "Seasonal Honey Sweet Potato Pudding à la Mode Shonan Gold" combines the rich, smooth texture of their signature sweet potato pudding with the rare Shonan Gold citrus. This dessert highlights the commitment of both brands to using high-quality, natural ingredients for a unique and refreshing taste experience.

AI analysis data is not yet available.

Frequently Asked Questions

Q: When will the Seasonal Honey Sweet Potato Pudding à la Mode Shonan Gold be available for purchase at & OIMO TOKYO Nakameguro?
A: The seasonal dessert will be sold starting on April 13, 2026 at the & OIMO TOKYO Nakameguro location.
Q: What is the exact price of the Seasonal Honey Sweet Potato Pudding à la Mode Shonan Gold, tax included?
A: The price of the Seasonal Honey Sweet Potato Pudding à la Mode Shonan Gold, tax included, is ¥1,980.
Q: Which company operates the gluten‑free aged honey sweet potato sweets specialty store "& OIMO TOKYO" and who is its representative director?
A: Imosho Co., Ltd., headquartered in Meguro‑ku, Tokyo, with Representative Director Akiji Osaki, operates the gluten‑free specialty store "& OIMO TOKYO".
Q: What citrus variety is featured in the collaboration and how was this variety originally created by Kanagawa Prefecture?
A: The collaboration features Shonan Gold, an original citrus created by Kanagawa Prefecture by crossing the cultivar Imamura Wenzhou with the Golden Orange variety.
Q: Which variety of sweet potatoes does & OIMO TOKYO use for the pudding, and what specific aging and cooking processes are applied before baking?
A: & OIMO TOKYO uses Tanegashima Anno sweet potatoes, which are aged for over three months, charcoal‑grilled, and then slowly baked for about two hours and fifteen minutes in their own kiln before being used in the pudding.