Ah what a day it's been but at least I've got my nice big bowl of ramen.

If only I had some sweets to go with, it would be the perfect day.

Really?

It would Oh, oh my goodness, what a magical coincidence.

It's a box of sweets from Sakura Co, my favorite.

What have we got inside?

Oh my God!

If only I knew where it came from and how it was made.

If only we could go to side hammer right now on an adventure.

Saitama is just a short train ride away from Tokyo, it's a prefecture full of beautiful mountains shrines and landmarks from the Edo era.

And today we've come to buy an indoor, A traditional Japanese manga.

She factory has been making Japanese sweets since 1864 and today of course we'll be eating.

I mean learning about their flagship products and about the wonders of Agasshi along the way.

Mhm mhm Right.

Hello everybody, welcome back to Tokyo Creative Play.

I'm your host Emma Amsterdam here with Mr broad doing everyone, they said it couldn't be done letting me loose in a sweet factory.

Are they crazy?

There won't be any left by the end of the day.

Where did all the sweets?

I'm looking forward to it.

You can see behind this, they're painstakingly working away, there's like a conveyor belt in the distance with something pink and delicious on it.

Oh yeah, this is a window which is a buzkashi Factory watashi is traditional japanese sweets.

So we're gonna be going through having a little taste, have a little nibble and uh enjoying some sweets today, but today's video is sponsored by Sakura Co, which is a traditional japanese sweets box that you can get monthly.

So we also have done another video with Sakura code.

So if you want to check it out please, there are in the description down below.

They're really good.

I like that.

Very traditional, Right?

And local, locally sourced sweets.

Yeah, definitely.

We're gonna be trying to different kinds of sweets that are in the box.

One is going to be called, which is like soft and then one's soccer, soccer which is like crispy sucker sucker sucker.

Let's go and stuff our face with some sweets.

Let's do it.

If you can see down here they have the box of the bits that didn't work and I just want to just want to grab it and eat it if yeah, Wow, juicy.

That's very juicy.

Okay, I'm allowed to just so you know, but I'm gonna I'm gonna take one.

Oh it's so squishy.

Can I feel it's quite cold.

The heat.

It's like so much they look like soldiers going into battle but the battle is an other and the end game is my mouth.

It's not good for you don't eat them like this, I'm allowed to do it and I'm allowed to just take it from here.

It feels so wrong.

It's also perfect.

Unbelievable.

It's like raw dough but it's like it's like strawberry cookie dough.

Kind of, would you like to try some can break your alphabet.

It's really good.

I like it.

That's quite good.

It doesn't need cooking.

No, it's good.

Yeah, that sounds really good.

Let's say hill.

I feel like a kid in a candy factory, you know, and just pick it up and eat it.

Okay.

Mhm.

Such a rich, buttery smell inside the sweet factory.

It's amazing.

I love it this side.

And I want to take them.

But I think too hard.

Don't burn your fingers safety first.

So soft.

Yeah.

Oh my God, all the time.

Like it's so fresh.

I've never had like a fresh cookie like this soft, right?

And inside it's quite gooey with a rich sort of strawberry filling, like strawberry condensed milk and it's like slightly crispy on the bottom.

It's really, really good.

Really, really good.

So this is a soybean flour.

Uh Yes.

Okay, so over here, we just missed the mixing of it.

But this is the original batter that makes the but this is the plain version and not the pink version.

So here's the original does this massive.

Look at that stuff looks like the most delicious cookie dough ever.

I love to look at that texture.

I want to eat it.

Can I eat it?

You're a disgrace.

It looks so horrible if I had the opportunity to eat anything in a factory.

I'm going to do it?

They call these ones?

Like I like stuff, right?

And they are so soft, aren't they?

They're so soft and gooey inside, soft, gooey crumbly amazing.

Solid 10 out of 10.

And now they're packaging them here with this futuristic, terrifying device.

It is incredible.

It really is engineering.

And then finally we're going to come over here and see the finished product which is all wrapped up super nice, sealed at both ends.

Come over here, follow us everybody.

And here we have the finished product, which is a few little cookies and a little case, but I've got to say having them warm is like something else when their package, they're still warm as well.

Oh yeah, you can touch them and it's nice and warm.

I feel such a sense of guilt walking around the factory, everyone's working so hard.

And then there's like some idiot from London just turns up and start eating it off the conveyor belt.

I feel guilt But let's go see more of them because now we're going to check out the soccer circus of the crispy one and maybe we're gonna steal some of those two.

Come on in, welcome in here.

The smell is super different.

It's like a lot of rice and seaweed because now we're in savory territory, baby, let's check it out here.

It's sort of formed into a cracker because you can see here, crushed down with intense pressure.

Yeah, just like me and my everyday life, crushed down with intense pressure.

I love the little journey.

The crackers go on across the room on this very simple conveyor belt, guided only by like just these metal rods sort of separate them out very gradually.

Hi.

So yeah, before it's been cooked, the little individual bits are very puffy and crispy, very fluffy, aren't they?

Yeah, but it's kind of like a rice krispie treat, but it's savory.

It's all stuck together, a little bit chewy.

Again, very soft and chewy as you can see.

So here the like seaweed, naughty dried seaweed being sprinkled on top, just coating the top service quite lightly giving you that sort of umami savory flavor.

They actually catch the leftover seaweed and then I guess they reuse it as well because I don't want any waste.

So it all goes down there and then you can reuse it very nice.

Okay, Okay.

I guess this is the big oven that cooks them massive oven massive and here they are.

It feels crispy, isn't it?

It's very light and probably really smell the seaweed.

Oh, that's the stuff.

It's up there.

We'll see.

We'll kick.

Are you guys ready for a little bit of all over the floor?

Okay, Margo, we've made it to the end product, the end of the line.

We've seen them go from rice Krispies, big sort of forged together into a little cake cooked, covered in seaweed and finally packaged at the end into a box.

Start to finish.

I wonder how long it takes an hour maybe.

I don't know how long it takes to go through that big oven.

I can't tell the difference between the ones that go in and it's quite a big um, and it's very slow I think.

Yeah.

So we've seen two awesome products being there.

Which one would you prefer?

I got a sweet tooth and the other one, but I couldn't eat too many of them.

They're very intense, very delicious.

But I think they're both really good actually.

But yeah, the first one, the sort of cookie that soft cookie day with strawberry filling, incredible.

Really bloody good.

But both them, fantastic sucker sucker and the water.

We wanted to learn more about bile indoors history.

And lucky for us, Kuwabara san was kind enough to answer some of our questions.

Mm hmm.

Okay.

Thanks.

Yeah.

Thank you.

Okay guys, we are now at the next part of our tour, which is the Taika nor the experience.

And we are going to be making some of the dewandaka cake cookies, which should be good.

We have a bunch of different flavors.

They've already made the dough.

So luckily we don't have to do the hard work.

We have plain flavor vanilla flavor, much of flavor and strawberry flavor.

So we're gonna be making our own cookies and I'm going to make the prettiest ones.

I don't know what I'm gonna do.

You copy whatever you do.

How do you do it then?

I don't know.

We need help.

Fantastic.

Okay.

We just got taught how to do it or you're already getting started, I'll get started to we just got taught how to do it.

It looks simple, but maybe it's a little bit, yeah.

I don't know what flavors to do.

I'll do vanilla I guess.

Nice.

Nice.

So these techniques are actually used when making other kinds of legacy.

I do recognize the the kind of technique where you put it in the middle.

It's the same kind of thing for it as well.

If you put the strawberry in the middle, I'll do a much of filling with vanilla.

So it's a little bit harder than it looks.

You gotta turn it and push up the edges.

How do you do?

Perfect.

Yeah.

Well, it actually looks good.

There's nothing as long as much standards.

It's pretty good.

Yeah, there's nothing spilling out of it.

So I think I'll be a little bit upset if you do really well at this if I'm being honest.

Yes, not too bad.

Have you made watashi before?

I have not well platform.

I made you chocolate.

That's not, that doesn't count for anything that's not even cooking.

That was the very textbook definition of cooking.

But I made you, it was chocolate awful white day, wasn't it?

Yeah.

And you sent it in the mail and it just got destroyed.

It was already destroyed.

And then when it got that you put chocolate on the packaging.

It was amazing.

You didn't even try.

It was a surprise.

Right, delicious.

Thank you so generous to me and I got you the best chocolate but that the world has ever seen and you absolutely roasted it.

Terrific.

I'm still bitter.

I still have the but mold.

That's a horrible thing to say.

Wait, that sounds like I have a disease, terrible inappropriate behavior.

You're looking good.

See a culinary genius definitely don't let anyone tell you otherwise you're very fast.

I'll give you that but I want to eat them.

True.

Want to spend less time making, we're making 555 five.

Get the speed.

Get close up of this speedy.

Amazing preparation.

Is it about speed?

Is that what?

Okay.

Oh the strawberry ones starting to melt a little bit.

It's hard to uh Oh no, it's excellent.

It might actually be about speed.

This was the Macha Oh no, I don't want to mess this up.

Oh it's going no, no it's spilling out the top.

Please please don't do this to me.

I need the win.

I can save it.

Yeah, this one's messed up.

It's getting a little melty.

Can we just know is yours doing the same thing?

No, Show me the bottom.

Might be compromised.

Trying to squish it in perfect.

That's what I say about you already done.

The dishes.