Nagano Persimmon Butter Millefeuille (J Passport Exclusive)
Nagano Persimmon Butter Millefeuille (J Passport Exclusive)
Nagano Persimmon Butter Millefeuille (J Passport Exclusive)
Nagano Persimmon Butter Millefeuille (J Passport Exclusive)

Nagano Persimmon Butter Millefeuille (J Passport Exclusive)

Now$23.50 $25.62 w/GST

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An artisan delight exclusive to J Passport only!
You can't find it anywhere else in Singapore.

Sweets created by the encounter of Japanese and Western cultures

Recommended by Official Nagano prefecture.
A new type of sweet with butter sandwiched between dried persimmons.

What our members said:

"Surprisingly taste very good. Especially after it soften a little."

"It has an element of sweetness and saltiness which balanced very well. So good but the slab was too small to share with two!"

"Can taste the freshness and sweetness of the persimmon. Blends well with the butter. Yummy!"

Nagano Persimmon Butter Millefeuille

Synergy of softness and texture created by the sweetness of dried persimmons and the richness and saltiness of butter melt together is just perfect.

The cross section shows beautiful layers, and the bright orange color of the persimmon stimulates your appetite!

(Video from

The white powder on the surface is sugar crystals, which is the result of the sugar in the persimmon oozes out when it is dried and kneaded well.
The beautiful white powder is a sign of deliciousness.

How is Ichida Persimmon special?

Ichida persimmon is a brand of As a high-class Japanese persimmon that has been produced in the Nagano prefecture since around 1800.

In the Edo period (1603-1867), it was presented as "Shogun's tooth hardening confectionery," and in 1943, it was presented to the Imperial Household, which attests to the history and dignity of the Ichida persimmon.

Ichida persimmons ripen from late October to early November.

They are so astringent with tannin that they are unpalatable when raw. The persimmons are dried slowly by the power of nature, and the seeds and heft are carefully removed from the sweetened persimmons.

After shaping them for easy stacking, they are cut. Even as dried persimmons, Ichida persimmons are captivating with their melt-in-your-mouth texture and sweetness.

As it's made from the premium persimmon

As it's made from the natural material, there is a slight variation in size.
It's small but satisfying, made from Ichida persimmons, a rare and highly prized variety in Japan!

Secret of butter

Butter is made from raw milk, which is first separated into cream and skimmed milk.
Most butter sold in Japan is the "non-fermented" type.
Since the cream for "non-fermented butter" is not lacto-fermented, it has a mild flavor with no peculiar taste.

To convey the original taste of Ichida persimmon, Matsuzawa's Ichida persimmon millefeuille is made with "non-fermented butter".

The main character of this millefeuille should be the persimmon, and the butter plays a supporting role.

With this in mind, they specify "non-fermented butter, salted type" and use it on purpose.

It's well-received in Japan

"The sweetness of the persimmon combined with the saltiness and flavor of the butter--what a treat!

"It is best when cut into thin slices and served with sake”.

"My husband, who had eaten it at a bar, insisted on ordering it, so we bought it!
Even my husband, who doesn't like persimmons much, wants to try them again!”.

Won numbers of awards

It has received numerous awards and has been featured on TV and in other medias.

In 2011, it won the "Rakuten New Sensation Sweets Award." and "o-1 (Ecommerce-ordering gourmet competition) Grand Prix: Winner of the Grand Prix in the Sweets category.

In 2014, "Rakuten Winter Sweets Grand Prix, Surprise Sweets Category" Grand Prix.

In 2015, "Wonder 500 Certification" and "NIPPON QUEST Annual Award Special Prize" by the Ministry of Economy, Trade and Industry.

How to enjoy

It goes very well with tea, whiskey, and wine!

1. Cut the millefeuille into pieces of the desired size when it's still chilled.
*If it is not cold, the butter in the sandwich will not cut cleanly.
2. It is ready to eat when the cut millefeuille has returned to room temperature and the butter has softened.

For the sweets lovers, we recommend other unique sweets that you can enjoy too!

100% Nagano Acacia Honeycomb

A very limited natural Acacia Honeycomb that is rarely sold on the market. 100% produced by bees with great amount of time and effort.

Moreover, this high quality honeycomb is edible and is superior in terms of flavour and nutritional value as compared with regular honey, making it a premium treat to those with a sweet tooth.

More info


Handmade Hokkaido Black Cheesecake

Purely handmade from a Hokkaido confectionery shop with 100 years of history.

Unlike the conventional cheesecake, the black souffle in the Hokkaido Black Cheesecake is made for pleasant sweetness of white, delicate cheese in your mouth. The chocolate and bamboo charcoal powder with the slight sour haskap (honeyberry) jam that balances the sweetness from the fructose used, resulting in a refreshing but yet addictive taste. 

More info

Recommended Tea to drink with

Premium Ceremonial Grade Kyoto Uji Matcha

The finest matcha powder used for Japanese Tea ceremonies by professionals.

It is the highest grade matcha that is hard to find, even in Japan. Therefore, this top quality matcha powder easily dissolve in water without becoming clumpy. Rest assured that its colour is natural without any use of additives or colourings that are usually present in other teas.

More info

Premium Shizuoka Matcha Genmaicha

Roasted with Japanese-produced quality Hana-Mochi brown rice, mixed with Premium Matcha and high-grade deep steamed green tea. From Shizuoka's traditional tea plantation that is known for its tea quality in Japan.

Its tea factory has received World Green Tea Contest Gold Award and the highly prestigious Minister of Agriculture and Fisheries Award twice in recent years.

More info

About Matsuzawa

From the production of the fruit that is the raw material for their products

They are committed to manufacture "souvenirs" including apple butter cookie sandwich at their own factories, as well as fruits; the "raw material" that forms the basis of their production.

Attaching their thoughts and hearts to the "feelings" of people and the local community.
They believe that each region of Japan, with its unique nature, climate, traditions, and customs, has its own "feelings”.

They think that it is their duty to convey the feelings of people and regions with their thoughts and hearts.

An official collaboration with Nagano Prefecture

The prefecture boasts the fourth largest land in Japan, and its vast forests nurture clean water and air.

Taking advantage of its bleeding topography, agriculture thrives in the prefecture, with fruit cultivation in particular being highly marketable and producing a large amount and ranking first in the prefecture in terms of output.

- Prefecture with the full of attraction -

What attractive about Nagano prefecture is the variety of ways you can enjoy your trip, from visiting famous historical sites such as Zenkoji Temple and Matsumoto Castle, to relaxing in a hot spring with a great atmosphere, to enjoying the great outdoors, including the Northern Alps.

- Transportation from Tokyo to Nagano prefecture -
The fastest way to get from Tokyo to Nagano is by Shinkansen. It takes only 1 hour and 30 minutes from Tokyo Station to Nagano Station.
The cheapest way to get to Nagano from Tokyo is by highway bus.

All Products from Nagano Prefecture

More Details

Product Name Nagano Persimmon Butter Millefeuille
Country of Origin Nagano, Japan
Weight 100g

Dried persimmon (manufactured in Nagano Prefecture), butter / antioxidant (sulfur dioxide)

Expiry 6 months from date of manufacture
How to store Keep frozen (under -15°C)

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