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Blog Japanese dessert
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Panjū
‘Panjū’ is a sweet that, whilst well known in Ise, is not widely recognised across the rest of the country. It is made by pouring batter onto an iron griddle with indentations, similar to those used for takoyaki, filling the indentations with sweet bean paste, and then baking them. It is said that the name ‘Panjū’ comes from the fact that it is a manju baked like bread, or perhaps because it combines the words for ‘bread’ (pan in Japanese) and ‘manjū’. ‘Sōhonke Nanakoshi’, founded in 1901 and originally located in Jimbocho, Tokyo, is considered the birthplace of panjū. It…
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- Mie
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Taikō Shusse Mochi
Alongside Henba Mochi, Taikō Shusse Mochi is a popular sweet for pilgrims visiting Ise. Whilst it closely resembles Henba Mochi, Taikō Shusse Mochi is filled with coarse red bean paste and made from glutinous rice, giving it a firm texture. It has a wonderfully chewy texture and is personally my favourite type of mochi in Ise. The main shop is situated near the entrance to the Inner Shrine, with a bus stop right in front. As you can enjoy them fresh on the spot, I recommend popping in on your way back from your pilgrimage. The shop has a long…
- Japanese dessert
- Mie
- Spot introduction
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Henba Mochi
When visiting Ise, sweets are one of the highlights. Whilst Akafuku is by far the most popular, there are several other traditional sweets. One of these is ‘Henba Mochi’. The Miyagawa River marked the boundary of Ise Province. To cross it, travellers had to change to a boat and return their horses. It is said that the name derives from the fact that these rice cakes were eaten at this ‘Henba-sho’ (horse-returning station). It consists of mochi filled with smooth red bean paste and grilled on both sides; at the Oharaimachi branch, you can enjoy two pieces of mochi alongside…
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- Mie
- Spot introduction
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Akafuku Gōri
Akafuku Gōri (shaved Ice) is one of the hallmarks of summer in Ise. Akafuku is a traditional Japanese sweet consisting of soft mochi wrapped in smooth, strained red bean paste, and is a speciality of Ise Grand Shrine. The three stripes on the bean paste represent the clear waters of the Isuzu River, which flows past Ise Grand Shrine, whilst the white mochi symbolises the pebbles on the riverbed. Although it bears the name ‘Akafuku Gōri’, it does not actually feature Akafuku sweets on top of the ice. It consists of shaved ice topped with matcha syrup, served with red…
- Japanese dessert
- Mie
- Spot introduction
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Momiji manjū
Momiji Manjū is a famous sweet that epitomises Itsukushima in Hiroshima. It is a souvenir that virtually everyone buys when visiting on a school trip. Conceived in 1906, it was originally a sweet made from castella sponge filled with smooth red bean paste. Nowadays, shops offer their own unique flavours, ranging from traditional bean paste to chocolate and custard cream, but my personal favourite is Sakamoto Confectionery’s Salted Butter Momiji. As Hatsukaichi City, where Miyajima is located, is a sister city with Mont-Saint-Michel, the confectionery uses salt from Mont-Saint-Michel. The balance of butter and salt is simply exquisite. As the…
- Hiroshima
- Japanese dessert
- Spot introduction
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Fruit Tea Room ver kLar
When I visited Takayama as a child, it was a tourist destination, but apart from the Takayama Festival, there weren’t that many visitors. Now, however, it is constantly teeming with foreign tourists. There are more stylish cafés than ever, but they are often so crowded that you can’t get a seat. Located right next to the Miyagawa Morning Market, ‘Fruit Tea Room ver kLar’ is a hidden gem. The ground floor is a fruit shop, whilst the café is on the first floor, accessed via a staircase inside. Here, you can relax and enjoy some sweet treats whilst gazing out…
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- Takayama
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Tawaraya’s Jiro Butter
Founded in 1830, Tawaraya is Kanazawa’s oldest candy shop. It’s a shop I always make a point of visiting when I take a tour of Kanazawa’s Higashi Chaya District. Made using only rice and barley, their Jiro-ame (mizuame, a Japanese sweetener) has a comforting sweetness that isn’t cloying, and it’s easy to see why it has long been a favourite for feeding babies. My personal favourite, however, is Jiro Butter. This is a combination of Jiro-ame and butter, and spreading it on toast and toasting it doubles the deliciousness. It’s lovely that you can sample Jiro-ame and Awa-ame (millet candy) at…
- Hokuriku
- Japanese dessert
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Japanese-style Pecan Nuts
Founded in 1935, Salon de Royale is a pioneer in the Japanese chocolate industry. Whilst their products are available at airports and souvenir shops nationwide, their most popular range is the pecan nut chocolate series, which uses pecans so rich in fat that they are often referred to as ‘butter trees’. The receptionist at the hotel where I was staying told me these were an absolute must-try, and ever since I bought them, I’ve become a huge fan. My personal favourite is the Japanese-style pecan nuts, which pair perfectly with white chocolate. The sweetness is just right.
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Aburi-mochi
Aburi-mochi is one of Kyoto’s most iconic traditional sweets. It consists of mochi coated in kinako (roasted soya bean flour), skewered on a bamboo stick, lightly grilled, and then brushed with a sweet and savoury sauce made from white miso and sugar. Imamiya Shrine is particularly famous for this treat. It is popular for warding off illness and misfortune, and many people stop by after paying their respects. On the eastern side of the shrine grounds, two shops—Ichimonjiya Wasuke (Ichiwa) and Kazariya—stand facing each other. Ichiwa is said to be Japan’s oldest traditional confectionery shop, having been founded as far…
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- Kyoto
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Daifuku -Otowaya 音羽屋-
There are numerous wagashi shops in Kyoto. Wagashi is the general term for traditional Japanese confectionery, and there are many different types, such as mochi (rice cakes), yokan (japanese sweet bean jelly). Daifuku, a type of wagashi made from red bean paste wrapped in a rice cake, is particularly popular as a common Japanese confectionery. A variety of ingredients are used in daifuku, with popular varieties including mame daifuku made from red peas or soya beans, and ichigo daifuku with strawberries in the bean paste. A must-try when visiting Kyoto is Otowaya's yomogian-mochi. Yomogian-mochi are daifuku rice cakes with mugwort kneaded into…
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