When we think of Kyoto, we envision not only beautiful gardens and historic temples but also the allure of traditional Japanese confectioneries known as KYO-GASHI.
These confectioneries, with their elegant appearance and delicate flavors, embody the essence of Japan's seasons and culture. Key ingredients include matcha (green tea), sweet bean paste (anko), and Japanese fine sugar (Wasambōn), meticulously crafted with attention to detail.
There are various types of KYO-GASHI, and among the representative examples are:
- Yokan: A sweet made by solidifying sweet bean paste, often with ingredients like azuki beans or chestnuts, using agar.
- Namagashi: A Sweet with a soft outer layer made from wheat or rice flour and consisting of a filling, typically sweet bean paste.
- Higashi: Dried confectioneries.
KYO-GASHI is carefully crafted with a deep appreciation for the changing seasons. In spring, you'll find sweets like Sakura Mochi and Uguisu Mochi. Summer brings treats like Mizu-yokan and Higashi (dried sweets). Autumn features Kuri Kinton and Imo Yokan, while winter offers Kanten and Yokan.
Popular among tourists visiting Kyoto, KYO-GASHI can be savored at numerous long standing traditional confectioneries throughout the city. These establishments offer a diverse array of KYO-GASHI for enthusiasts to explore.
KYO-GASHI serves as a tangible embodiment of Japan's traditional culture. Experience the changing allure with each season and savor the delicate flavors and exquisite visual appeal of KYO-GASHI. Please do try these traditional KYO-GASHI at least once.
On this site, we will introduce tea rooms where you can enjoy KYO-GASHI and workshops where you can make your own Japanese confectioneries.
