Case Study

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• Softmoon cake

Mihomi Co., Ltd.

Based in Shizuoka City, Mihomi is a long-established confectionery maker best known for its popular local souvenir, Cocco, along with Abekawa Mochi, candies, juices, and more.
Originally involved in tea production, Mihomi expanded into the souvenir market in 1953 with the launch of tea-flavored candies and manju, formally establishing itself as a confectionery manufacturer and retailer. In 1985, Mihomi introduced Cocco—a bite-sized steamed cake made with a generous amount of eggs.
Marketed with the cheerful catchphrase “Yellow Happiness,” Cocco quickly became a beloved gift among locals and business travelers passing through the region.
In recent years, particularly since the COVID-19 pandemic, Mihomi has actively developed seasonal variations of Cocco, experimenting with different batters and fillings. To mark the brand’s 40th anniversary, they also launched Cocco the Gold, a premium version made with select high-quality ingredients.
Looking toward the future, Mihomi began implementing new initiatives in 2024 to further enhance quality and efficiency.
In the Production Department, they upgraded their batter and filling machines, leveraging both automation and the refined skills of their staff. At the same time, they laid the groundwork for a new factory, including the establishment of a dedicated Quality Control Department to foster a stronger culture of excellence on the production floor.
On the sales front, Mihomi is ramping up its marketing efforts to attract domestic travelers from outside the prefecture and international tourists.
By first solidifying its presence in the domestic market, the company aims to expand into duty-free and international retail channels—positioning Cocco as a globally recognized and cherished souvenir sweet.

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