Nisshodo Candy Store Blends Local Favorites with New Flavors
2025 SmallBiz Editor’s Choice Award Hall of Fame: Michael and Ursula Hirao make and sell mochi and other Japanese treats from their Iwilei facility.
In 1921, Asataro Hirao opened his candy store on King Street in Honolulu with fellow immigrants, including Jokichi Tasaka. At first, he leaned on traditional Japanese recipes for chichi dango, mochi and manju that he learned in Hiroshima.
Tasaka went on to found Tasaka Guri Guri on Maui, but Hirao continued to serve the Japanese community on O‘ahu. Eventually, Nisshodo Candy Store incorporated local flavors into its treats, such as liliko‘i and melona.
Today, the store and manufacturing facility is on Dillingham Boulevard in Iwilei; it’s run by Hirao’s grandson, Michael Hirao, and his wife, Ursula.
“We’ve been fortunate to cater to the local population for a while … [and] very thankful for the response that we’ve gotten from our community,” says Michael Hirao.
Nisshodo takes suggestions from customers for new and experimental flavors, leading to creations like peanut butter mochi, which Hirao says is a personal favorite.
“We produce in the back area,” says Hirao, “and we have a small retail outlet in the front that takes care of our customers.” A team of 12 creates the candies, operates the store and wholesales to other companies. “We have people who are very loyal and do a great job for us.”
Nisshodo’s traditional Japanese sweets are still popular, especially around Japanese celebrations like Girls Day.
