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Brown sugar isn’t always the easiest ingredient to find in Japan, but it also isn’t absent entirely. It’s cultivated in many places, including on the islands of Okinawa, famous for their healthy version of the sweetener. Many sweets makers have whipped up their own take on it in order to create delicious treats, from all over the country. 
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Hironobu Tsujiguchi is among the most celebrated pastry chefs in modern Japan. He’s the mind behind a wide variety of sweets brands scattered across the country, and two of his highlights go under the spotlight here. Feve and Caramelier both offer up snack-sized treats, utilizing caramel among other flavors to create a decadent way to enjoy between-meal times.
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Japanese food companies are aware of global trends in dieting, and aren’t shy to get in on whatever the latest craze related to eating is sweeping the world. Kanagawa company Chaya creates snacks geared towards those following a macrobiotic diet, with their granola and dessert sandwich offerings providing sweetness that will make you feel like you are cheating on your dietary restrictions!

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Collagen is a nutrient boasting a bounty of benefits, primarily by improving overall skin health and appearance. Okayama-based company Gohobi harvests collagen from fish and combines it with fruit flavors cultivated from farms in their home region to create tasty jelly treats loaded with health benefits. It’s a delicious way to improve one’s skin look.
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