From February 24th to March 1st, Hankyu Umeda Main Store will be holding the "Spring Kyushu Products Festival" in the store's 9th floor event space, featuring sweets made with Amaou strawberries from Itoshima, Fukuoka Prefecture, as well as gourmet food from the islands of Kyushu.

The focus this time is on "Amaou sweets" from Itoshima, Fukuoka Prefecture. Itoshima Dango Honpo, located in Itoshima City, will be introducing "Amaou Strawberry Daifuku" (250 yen). This seasonal daifuku, made with chewy rice flour from Itoshima, features Amaou strawberries, also from Itoshima, and will be available in two varieties: smooth bean paste made with Tokachi azuki beans (pink daifuku) and white bean paste made with Hokkaido adzuki beans (white daifuku).

The shop's "Itoshima Monaka 'Amaou'" (250 yen) is a fragrantly baked mochi made with glutinous rice from Itoshima, filled with a generous amount of strawberry paste made with Amaou strawberries and topped with freshly picked Amaou strawberries from Itoshima. You can choose from white, pink, or brown mochi.

Other items on sale include Amaou and kiwi sorbet (450 yen), Amaou milk soft serve ice cream (417 yen), and Amaou smoothie (600 yen).

The venue will also introduce "island gourmet" from Kyushu's Amakusa Islands and Goto Islands. Other dishes on offer include Tenshin's "Sandaimaki" (880 yen), which is Konoshiro fish caught in the waters off Amakusa and wrapped in daikon radish, Maruken Suisan's "Jitakomeshi" (1,000 yen), a rice dish made with locally produced soy sauce and Tohi Akashu sake, as well as Matsuen Suisan's "Fisherman's Staff Chazuke" (1,000 yen), which uses flounder raised in the waters of Goto, and "Goto Hand-Stretched Udon" (430 yen), which is aged for three days using domestic wheat and Goto-produced camellia oil and salt.