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Mr. Chen Shih-yang, founder of Sanshu Gong Foods, established the “Shu Shin Fang” brand in 2003 with the vision of honoring tradition while pioneering the future, breathing new life into classic confections. For years he traveled repeatedly to Japan to apprentice under wagashi master Katsuta Yasukazu, drawing on endless creativity and aesthetic refinement to develop products that enrich the textures and layers of Japanese confections. Every item is crafted to dazzle at first sight and linger on the palate. Shu Shin Fang has continued to evolve between heritage and innovation; in 2009 it transformed into a tourist factory, opening its mochi and pastry production lines to visitors so consumers can witness the process up close. As health consciousness has risen, the brand has led wagashi toward a lighter style—lower sugar, less oil, higher fiber, fewer calories. Master Natsume tours and takes residence, passing on craftsmanship and uncovering healthy inspirations from traditional ingredients that share medicine’s origins. Shu Shin Fang was first to adopt kudzu starch—refined from kudzu root and finer than potato or grain starches—as the principal skin for its wagashi. It sets at low temperatures, appearing jewel-like and gelatinous, delivering a springy bite while keeping the treats low-calorie.