Kashi Kobo Wellabove is a confectionery workshop in the centre of Toba, about six minutes on foot from Toba Station. Its Boshell is a cookie cut in the shape of an akoya oyster, baked from Mie-grown flour and eggs with plenty of butter and ground almond plus natural calcium made from pearl oyster shell, and served with a chocolate ball standing in for the pearl. The Amasan Sable, studded with chopped cashews, takes the shape of an ama diver; the sweets are sold in front of the workshop on weekends and public holidays.