“Monaka,” “Yokan” and “Senbei” also belong to the representative confectioneries in Japan. “Monaka” is produced by wrapping “an (bean-jum)” with rather hard and thin crust of the characteristic shape made from glutinous rice flour. “Yokan” is a kind of red bean cake gelatinized with agar-agar. “Senbei (kind of rice wafers)” is produced by baking dough of rice or wheat flour in a thin metal mold. Many kinds of the famous brands of these confectioneries are produced in Fukuoka prefecture, too. Chemical analysis indicated the following ranges of the constituents. "Monaka": moisture 18.9~24.9%; protein 4.0~5.7%; fat 0.1%; starch 19.0~21.8%; sugar 49.5~54.5%; ash 0.5~1.3%; calorie 301~326 Cal. "Yokan": moisture 24.5~31.3%; protein 2.7~3.8%; fat 0.1%; starch 8.2~9.8%; sugar 55.1~62.4%; fiber 0.5~1.0%; ash 0.2%; calorie 274~302 Cal. "Senbei": moisture 1.7~5.6%; protein 5.8~8.4%; fat 2.5~9.4%; starch 27.3~32.8%; sugar 50.0~60.0%; ash 0.5~1.0%; calorie 396~425 Cal. Artificial sweetnesses were net employed in all samples. However, preservative, dehydroacetie acid, was detected in one brand and artificial pigments (blue No.1, red No.106 and yellow No.4 and 5) in another brand of "Yokan." In general, sensory test did not correlate directly to price or chemical constituent. However, it was suggested that lower content of moisture and protein gives the lower evaluation in "Monaka," but higher one in "Senbei." It was also observed that people are fond of "Yokan" of lower moisture and of higher sugar content and that artificial pigment has some effect on the test.