This well-known sweet from Sadowara in Miyazaki Prefecture is different from your typical ‘yokan’ (bean jelly) – it has bean paste on the outside and mochi in the middle. It’s formed into a shape resembling a whale (‘kujira’) and steamed…. Read More
It’s chestnut season! There are many kinds of sweets made with chestnuts, but simple, soft and steamy KuriKinton (said to have originated in Gifu prefecture’s Nakatsugawa) is one that really brings out that elegant chestnut flavour. If you can get… Read More
‘Oiri’ is a traditional sweet that has been made in the eastern Tottori Prefecture since ancient times. It is essential for Hina Matsuri (‘Dolls Festival’). In the olden times, Oiri was made from washed, dried and roasted rice, candied in… Read More
Oni Manju (Devil Cakes) are a regional sweet best known in Aichi Prefecture. Made using lots of sweet potato, their name is said to be derived from their spiky appearance that brings to mind the horns of a devil. It… Read More
Happy new year! This year, I’m going to focus on regional sweets of Japan. First is ‘Hanabira-mochi’, invented by the traditional confectioners of Kyoto. It was adapted from the ‘Hishi-hanabira’, eaten during New Year celebrations in the shrines and Imperial… Read More
