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Putting a stylish twist on the traditional daifuku – a soft mochi rice cake usually filled with sweet red bean paste and other sugary goodies – Shizuku makes its dainty treats entirely without additives. A herbal extract provides the intense colour of the blue raspberry daifuku, while the eye-catching Tsuchi (‘Earth’) incorporates hemp charcoal. We’re especially fond of the Kuromame Mochi, a simple and elegant, lightly savoury daifuku stuffed with black beans boiled fresh at the shop every morning.