Traditional Japanese desserts and their tasting guide

Japanese desserts (Japanese confectionery) has been integrated into the daily life of Japanese people. A bite of the wagashi dessert can transport you hundreds of years back in time, even across seasons, if you know where to look.

There are many wagashi shops in Tokyo that have been serving traditional Japanese sweets since the Edo period, and some have perfected and refined the classic recipe or even put their own spin on it. While the selection of wagashi is plentiful, no matter the type of sweet treat, there is definitely one best place to enjoy it: Japan, where it all originated. from fruits daifuku arrive Ge Chihere are some of Tokyo’s most iconic wagashi and the best shops to enjoy them.

Kyo Kanze and Yumochi: Tsuruya Yoshinobu

Kyoto wagashi maker Tsuruya Yoshinobu Serving authentic wagashi for over 200 years; during its illustrious history, the shop has served the Kyoto Imperial Palace and great tea masters. It is known for its swirly, sweet Jing Guanshimade from red bean paste and steamed rice flour. This dessert gets its name from Click The water ripple pattern used in traditional fabrics and Noh costumes, as its rolled shape is reminiscent of these traditional swirls.

Another traditional dessert offered at Tsuruya Yoshinobu is their famous Tomochia soft rice cake infused with the subtle flavor of yuzu citrus and sprinkled with sugar. Both desserts embody Japan’s exquisite tea culture and pair perfectly with a cup of matcha.

Go to Katsuragi: Funabashiya

One of Tokyo’s most iconic sweets is kudzu mochi: a delicate rice cake made from fermented wheat starch and topped with sweet black syrup and roasted soybean flour. It’s soft and slightly translucent, with a lighter texture than other varieties of mochi, and is usually eaten chilled for a pleasant and refreshing treat.

If you want to taste the authentic kudzu cake, please go to Funabashiya At Nihonbashi. This traditional confectionery shop’s main store opened in 1805, and has been making the highest quality kudzu mochi ever since it opened – in fact, it was thanks to Funabashiya that kudzu mochi became a local specialty of the old town of Edo.

The store’s original kudzu mochi is made from wheat starch that has been fermented for 450 days, and is paired with sweet black syrup and roasted soybean flour. Since these snacks contain no preservatives or artificial colors, they have a shelf life of only two days, making them nearly impossible to buy or carry outside of Japan.

Fruit Daifuku: Kakuo Mountain Fruit Daifuku Benzaiten

Daifuku is a popular Japanese candy with a soft, chewy mochi crust that is traditionally filled with a sweet red bean paste called red beans Japanese. Daifuku is said to have originated in the Edo period as a derivative of the ancient mochi, stuffed with delicious fillings. “Daifuku” means “good luck,” so these desserts are often enjoyed on special occasions or given as good-luck gifts.

In recent years, fruit daifuku has also become popular. Fruit Daifuku retains the appearance of traditional mochi and adds a piece of fresh seasonal fruit inside, hiding like a treasure inside. For the latest news on fruit trends, visit Kakuo Mountain Fruit Daifuku Benzaiten. The store is famous for its beautifully crafted fruit daifuku, showcasing the best of Japan’s seasonal produce. Each daifuku comes with a special cutter, so slicing it in half will reveal the bright colors and patterns of each fruit, wrapped in a cocoon of delicate mochi dough and white bean paste.

Imo-kenpi: Nihonbashi Imoya Kinjiro

For those who love crunchy caramel snacks, imokombi It is an enjoyment worth seeking. Kenpi is thinly sliced ​​sweet potatoes, fried until crispy, and coated in a sugar or honey glaze. Swordsmanship is said to have originated in Kochi Prefecture on the Japanese island of Shikoku. The French fries-like slices are often given as gifts, shared at picnics or as souvenirs for friends.

Nihombashi Iya Kinjiro is an iconic shop specializing in sweet potato snacks and has been serving the best kenpi in the country for over 50 years. Their imo-kenpi is made fresh daily from locally sourced sweet potatoes, fried to perfection in oil and then coated in sweetness. This sweet and light glaze is carefully applied to complement the flavors of the sweet potatoes without overpowering them.