Cool kudzu wagashi is standard Japanese confection for summer season.

The tricolore fillings are made from red bean paste and bean paste flavored with apricot and citrus puree.
These are coated with translucent kudzu and bracken dough which is sticky like mochi.

In eastern Japan, this summer is hotter than usual due to the conservation of electricity.
Cold treats are going to help us keep off the summer heat!

Ingredients:Sugar, kidney beans, red beans, malt sugar, apricot puree, Konatsu citrus puree, starch, starch syrup, Konatsu citrus juice, bracken flour, kudzu flour, liqueur, agar-agar

Shop’s website:
Ginza Kanra’s homepage (Japanese)
Ginza Kanra’s homepage (English translated by Google)

Ingredients:Sugar, red bean,…etc.
I hardly keep its ingredients in my mind since I had this several months ago…

Shop’s website:
Koroan’s homepage (Japanese)

That’s all about it!

Ingredients:
Sweet potato, sugar, ager

Shop’s website:
Kinokuniya’s homepage (Japanese)
Kinokuniya’s homepage (English translated by Google)

December 22nd is the day of the winter soltice.

In Japan, bathing with yuzu (Japanese citron) on the winter soltice is a popular custom.
The whole fruits are floated in the hot water of the bath, releasing their characteristically strong aroma.
The ‘yuzuyu,’ or yuzu bath, is believed to guard against colds, warm the body, and relax the mind.
We also eat pumpkin on the same day for the same reasons.

This wagashi is made by using a whole yuzu, preserved in syrup.
It’s hollowed out and the skin is filled with sweet red bean paste.

Yuzu is rareley served as food on the day, but I posted this for my yuzzy feeling

Ingredients:
Yuzu, syrup, red bean, kudzu starch, ager, salt

Shop’s website:
Saiundo’s homepage (Japanese)
Saiundo’s homepage (English translated by Google)

This is special wagashi only offered during autumn season.
It looks just like a chestnut (very cute, isn’t it?) and a little chestnut is actually filled inside!
Outside is coated with kudzu starch to make red bean paste glossy.

Ingredients:
Sugar, red bean paste, chestnut, kudzu starch, etc

Shop’s website:
Sentaro’s homepage (Japanese)
Sentaro’s homepage (English translated by Google)

“Children’s Day” is a Japanese national holiday which takes place annually on May 5. This day was celebrated in order to wish the healthy growth and happiness of the boys in the family.

In Japan, carp is believed as a symbol of strength and courage. Therefore, we have custom of hanging out Koinobori (carp streamers) on a tall pole on Children’s Day to pray that boys in the house will take after carp and live their lives strongly.

The wagashi in the photo is a special Children’s Day treat modeled after the carp streamers.
This type of wagashi is originally known as Ayu (sweetfish) which is very familiar during the summer season. Sweet rice cake and bean paste are covered with a thin pancake-like skin.

Japanese seems to love molding confection into fish (such as taiyaki). Our love into fish is quite amazing!

Shop information:
Tsuruya Yoshinobu’s homepage (Japanese)
Tsuruya Yoshinobu’s homepage (English translated by Google)

This confection is a soft rice cake coated with green soybean flour. Its color is light green like a uguisu (bush warbler), the symbol of spring. It has a filling made of sweet red bean paste.

Shop location:
4-4-2, Eifuku,
Suginami-ku, Tokyo 168-0064
（Other chain stores）

Shop’s website:
Aoyagi’s homepage (Japanese)
Aoyagi’s homepage (English translated by Google)

Kuzugashi is a tiny candy-like wagashi that is simply made of sugar and kuzuko (kudzu starch).
It is molded into various shapes such as flowers, leaves, and vegetables.

The process of molding kuzugashi

The grains are so fine that they melt easily in your mouth.

Shop location:
2579 Yoshinoyama, Yoshinomachi
Yoshino-gun, Nara 639-3115

Shippunsei-Saomono is a type of wagashi which is very similar to yokan, but is partially made of crumbled anko. It is usually sold in block form, and eaten in slices.
This is called “Momiji-Gasane”. The three colors represent those of tinted autumnal leaves.

Shop location:
4-9-22 Akasaka,
Minato-ku, Tokyo 107-8401
（Other chain stores）

Shop’s website:
Toraya’s homepage (Japanese)
Toraya’s homepage (English)

Yumochi is the original wagashi of Chimoto sold as one of Hakone’s regional souvenir sweets.
As for the ingredients, mochiko(rice flour) and egg white are used, so it’s sticky like mochi and fluffy like marshmallow. Pieces of yokan are mixed inside, and yuzu is added for flavoring.

A beautiful package of Yumochi.

Shop location:
690 Yumoto Hakonemachi,
Ashigarashimo-gun, Kanagawa 250-0311

Shop’s website:
Chimoto’s homepage (Japanese)
Chimoto’s homepage (English translated by Google)