The moment you hold it in your hand, you will be surprised at how fluffy and soft it is.Made with Kaihonoka flour from Yamanashi Prefecture, which gives it a chewy texture.Since carbonated water is used, the dough floats well during baking, resulting in a soft, moist dough that melts in your mouth.For the red bean paste, we use Hokkaido's highly fragrant ``Toyosho'' and Onizara sugar, which has the flavor of high-purity ingredients.You can't help but feel the evolution of dorayaki in the harmony of the mildly sweet homemade filling with a sharp aftertaste and the fluffy and moist skin.