The project began with conducting interviews with Ms. Naoko Tanijiri from "HITOTEMA" and Ms. Miho Mizoguchi from "Kokonotsu Charyo," focusing on their personal experiences with food and the four seasons in Japan. Surprisingly, eight common points were discovered in their individual thoughts and feelings. From these shared values, we extracted and organized their aspirations, aiming to create a brand concept that offers a sweet and colorful opportunity to pause and appreciate the diverse flavors of Japan, providing a sense of contentment and joy to as many people as possible.

At times, we are so earnest and dedicated that we forget to pause. There are moments when we feel tired too. But if we suddenly look around, the blessings of the four seasons are always there. The exuberant and tender buds that bloom at our feet in the vibrant spring. The sparkling mirage shimmering in the scorching summer sun. Before we know it, the comforting feeling of stepping on the carpet of fallen leaves in the embracing autumn. The clear sky. The deep chill of winter. The madder red hue of the setting sun over distant mountains. If there were confections that could prompt us to pause and appreciate the joy of Japan's four seasons. If there were gentle treats that could kindle a sense of tranquility and vitality in our hearts and bodies. A confection that, with just a call, would come closer to us, offering a vivid moment of delight. A pair of transitioning cheesecakes.

With the concept in mind, we envisioned the name "Ittsui" for the cheesecake. The image of two sincere feelings coming together, represented by the pair of cheesecakes, immediately came to mind. The name was decided on the spot, and we commissioned calligrapher Suito Nakatsuka for the logo design. At the same moment, the packaging direction also became clear.

"Miso Crusted Baked Cheesecake": Made by blending organic miso from Fukui Prefecture into a crust of rice flour and brown sugar. The saltiness of the crust perfectly complements the sweetness and creaminess of the cheesecake, allowing you to savor the harmonious combination of cheese and miso, two fermented foods. "Roasted Soybean Flour Crusted Rare Cheesecake": Using kinako from Hokkaido for a fragrant and textured accent. The velvety smooth rare cheesecake, reminiscent of clouds, harmonizes with the aroma of roasted kinako, providing a delightful contrast of fluffy and crunchy textures in every bite.