Aoyagi Uiro” by Aoyagi Sohonke is one of the most popular Nagoya souvenirs, but it is said to have its roots in China. How did Uiro originate and how did it become popular as a standard Nagoya souvenir? We will look at its roots, the people behind the expansion of the brand, and the Aoyagi Sohonke’s new challenges.

Uiro, introduced from China over 600 years ago

What do you think of when you hear the word “Uiro”? Many people may think of a Japanese confectionery with a smooth appearance, but not a few younger generations have no idea what it is.

Uiro is a Japanese confectionery that has long been loved as a souvenir from Nagoya, Aichi Prefecture. It is made by steaming rice flour, bracken flour, wheat flour, and other ingredients mixed with sugar, water, and starch. Since it is one of the first souvenirs from Nagoya, locals tend to think that it originated in Nagoya, but in fact, it is said to have its roots in China.

It was brought to Japan in the Muromachi period (1336-1573) by a man named Chen Yan-yu, who was well versed in Chinese medicine (at the time, the Yuan dynasty) and was in charge of procuring medicines. After Yuan was destroyed by the Ming Dynasty, Chen went into exile in Japan. When he became a naturalized Japanese citizen, he took the name Chen Uiro, based on his position in the Yuan dynasty, and the name Sotoro family became firmly established. The medicine that Chen, a skilled physician, began to sell in Japan became well known for its efficacy, and at the invitation of then shogun Ashikaga Yoshimitsu, his son, Chen Gairo Dainen Zongqi, moved to Kyoto. It is said that the name “Uiru” is derived from a confectionery that was served as a tea set to entertain the Imperial Court, or from a confectionery made to soften the bitterness of the medicine.

Later, the Sotoiro family was invited by Soun Hojo, who built a castle in Odawara, and moved to the Odawara castle area. Since then, they have continued to make medicine and sweets in Odawara, and today, Uiro is still passed down in Odawara Castle Town as “Uiro Corporation” and Uiro is also made in other parts of Japan.

After being sold standing in Nagoya Station and on train platforms, it has become a standard souvenir.

The first such place in Japan was Odawara City in Kanagawa Prefecture, but why did UIRO become known as a standard Nagoya souvenir? The Aoyagi Sohonke’s efforts are hidden there. Aoyagi Sohonke was originally founded in 1879 as a steamed yokan (sweet bean jelly) business. Later, the second generation learned how to make UIRO in Tokyo, and began to produce UIRO as well.

The turning point came when Tamehiko Goto, the third generation of the company, decided that he wanted more people to enjoy UIRO, which until then had been packaged in simple wrappings and had an expiration date of the next day or the same day, and established production and packaging techniques to make it last longer. As a result, Tamehiko began to sell Uiro at JR Nagoya Station (then Japan National Railways) and on platforms for the first time. This was the beginning of Uiro becoming a Nagoya specialty.

The effort also brought opportunities. Two years later, in 1964, the Tokaido Shinkansen began service. In addition to sales inside the stations and on platforms, only one store, Aoyanagi Uiro, obtained permission to sell Uiro on board the train, thus accelerating its presence as a Nagoya souvenir.

Rice flour is the main ingredient of Uiro in Nagoya

Uiro is actually a specialty not only in Odawara and Nagoya, but also in Ise City, Mie Prefecture, Yamaguchi Prefecture, Tokushima Prefecture, and other areas, with ingredients and characteristics varying from region to region. In other words, if it is made by adding sugar or water to starch and hardening it, it belongs to the Uiro category. Uiro in Nagoya is made by kneading rice flour with sugar, starch and water, and steaming it. In Yamaguchi Prefecture, bracken flour is added, and in Mie Prefecture, a higher percentage of wheat flour is used. Yokan is sometimes mistaken for yokan, but yokan is a Japanese confectionery made by pouring red bean paste (mainly made from azuki beans) into a mold and hardening it with agar (agar). They are very similar, but not the same.

Because of the simplicity of the ingredients, the experience of the craftsman comes into play. Aoyanagi Uiro uses domestically produced rice flour, but the taste and texture of the Uiro varies depending on the weather and temperature of the year when the rice is harvested. The artisans carefully assess these differences and prepare the dough to achieve the ideal taste and texture. After one hour of steaming in the steamy air, the Uiro is characterized by its soft, chewy texture and elegant sweetness with a hint of rice flavor.

Aoyagi Sohonke’s best-selling product is the orthodox Uiro, made with white sugar, but there are many variations, such as using brown sugar or Wasanbon instead of sugar, or adding Shiraoi Daiginjo, a famous Japanese sake made in Tokoname City, Aichi Prefecture.

Frog buns” featuring the logo

The “Frog Manju,” now one of the company’s signature products, was created in 1989 to commemorate the 110th anniversary of the company’s founding. The frog jumping on a willow tree in the Aoyagi Sohonke logo represents the company’s indomitable spirit of challenge, and the frog in the logo is the motif of this product. The inside is filled with a sweet bean paste, and the frog’s eyes are branded by hand by a craftsman. Although the product did not sell well when it was first sold, sales have been increasing every year. The cute expression on the frog’s face is what keeps consumers coming back for more.

Aoyagi Sohonke had established its position as a representative of Nagoya souvenirs, but when the Corona disaster discouraged people from going out, sales were severely damaged. Brainstorming within the company to see if the company could expand its business beyond souvenirs, the company came up with “travel, business trip, safe frog,” and “happiness, great fortune, lucky frog,” a combination of auspicious words. The added value succeeded in expanding needs. We also wondered if we could send a message to students preparing for entrance examinations as “take on the challenge without giving up. The company thought, “Why not send a message to students preparing for entrance examinations as well? The spirit of fortitude has been passed down from generation to generation.

At the KITTE Nagoya store, directly connected to Nagoya Station, the gateway to Nagoya, a dessert called “Frog Milk Bath,” which looks like a frog bun in a cup of milkshake, has captured the hearts of women.

A variation of this frog manju that gained popularity was the “kerototozzo,” which was released in 2021. It is a confectionary that blends the Japanese and Western styles by combining maritotozzo, which was popular that year, and frog buns. Since Maritozzo was already a hot trend, the development of the product proceeded at a rapid pace under the leadership of Toshitaka.

The initial idea was to commercialize the product within a month and sell it only for a limited period of about three months,” but it became a huge hit, selling more than 10,000 units in the first month of sales. Kerotso became a standard product, and in addition to the standard product mixed with cream and cream cheese, variations of “Strawberry,” “Rum Raisin & Walnut,” and “Cream Cheese & Lemon” were also introduced. It will continue to be one of Aoyagi Sohonke’s signature products in the future.

Before the store opened, people lined up day after day for the “Slime Uiro”.

Toshitaka’s new challenges are endless. In his main business, UIRO, he wants “people who have never heard of UIRO before to recognize and try it. In 2022, the “Slime Uirou” Uirou, a limited-time-only item, was developed that blends the world of the “Dragon Quest” video game. In addition to the standard Uiro, the set includes three collaboration-only flavors: mikan (mandarin orange) and kiwi (kiwi). In addition to the flavors, the pop appearance of the Uirou, which looks as if it came out of the world of Dragon Quest, attracted a lot of attention, and people lined up in front of the store even before the store opened.

Looking overseas in the future

If rice cakes and rice are acceptable in a country, there may be opportunities overseas. In Japan, there may be a new way of eating Uiro that overturns the conventional image of Uiro. Toshitaka’s challenge is likely to gain momentum as he says, “I would like to think about it without being stuck to the traditional taste and appearance. Perhaps the opportunity for change that Tamehiko III was able to bring about is now at hand.

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Yamanashi Prefecture is blessed with an environment and topography suitable for fruit cultivation, and a wide variety of grapes are grown from summer to fall, including Shinnemuscat and Kyoho grapes. Shimura Grape Research Institute, located in Fuefuki-shi, Yamanashi, is not only a grower, but also a father and son who are always trying to develop new grapes and connect the “soil for the future”.

Cultivation of grapes in Yamanashi, the fruit kingdom

Fruit cultivation has flourished in Yamanashi Prefecture since ancient times. The history of grape cultivation goes back as far as the Edo period (1603-1867), when grapes were cultivated as one of the “eight delicacies of Koshu,” the representative fruits of Kai Province. Blessed with well-drained land with long hours of sunshine and a climate with a large temperature difference between day and night, Koshu ranks first in Japan in terms of grape production. Research on cultivation methods and grape variety improvement is also active, and new techniques and varieties are constantly being developed.

One of the leading grape growers in Yamanashi Prefecture is Akio Shimura, representative of Shimura Grape Research Institute, who has a farm in Fuefuki-shi, Yamanashi Prefecture, located in the eastern part of the Kofu Basin. While working to improve the grape cultivation he has developed, he has also established his own sales channels while providing technical guidance to growers throughout Japan. He is also engaged in a wide range of initiatives, including his own brand strategy.

Let’s make new grapes!

The name Shimura Grape Research Institute was made famous by its founder and Akio’s father, Tomio Shimura. He is a nationally known leader in viticulture and winemaking. Tomio has developed more than 100 varieties of grapes for both fresh eating and winemaking. He has been involved in the establishment of numerous wineries throughout Japan, and has been awarded honorary doctor of agriculture degrees from several universities in recognition of his achievements in teaching cultivation techniques in Japan and abroad.

After graduating from university, Tomio joined Mann’s Wine Katsunuma Winery in Katsunuma-cho, Koshu City, Yamanashi Prefecture, where he spent 34 years refining his winemaking and viticultural skills. 1986 saw the establishment of Shimura Grape Research Institute, dedicated to the development of new grape varieties suited to Japan’s climate and climate. He introduced many varieties such as “Yuho,” “Queen Seven,” “My Heart,” and “Violet King,” and popularized their cultivation techniques. His new varieties, with their excellent taste and ease of cultivation, quickly became the talk of the town, and he continues to sell seedlings and provide cultivation guidance throughout Japan and abroad, even today under the leadership of his son, Kosei.

The “Black Shock” Spreads to the Grape Industry

My father’s main activities were variety development and consulting, with little focus on commercial cultivation. As the name implies, this farm was a laboratory.”

After taking over from his father, Kosei started the incorporation of Shimura Grape Research Institute in March 2023, and started commercial cultivation of more than 30 varieties in a vast vineyard of about 3.5 hectares. Now, in August, the peak month for sales, they are inundated with inquiries and orders, and by early September, most of the varieties are out of stock.

While many farms are starting to cultivate the Shine Muscat, the farm is focusing on various crosses in order to develop new varieties for the next generation. The new variety “Fuji no Kikki” is the result of their efforts. This is Shimura Institute’s original Black Shine Muscat, a cross between the seedless Shine Muscat, which can be eaten down to the skin, and Wink, which has a beautiful purple-black color, high sugar content, and a refreshing acidity. It has a richer, richer sweetness than the Shine Muscat and a stronger aroma like the Kyoho grape, but with a delicious skin and chunky texture. In a survey conducted by the Japan International Volunteer Center (JVC), it was selected as “the grape I would most like to grow.

Other varieties with the same parentage of the Shine Muscat grape are also gaining popularity, including “Miwahime,” named after a family member and characterized by its red skin, refreshing acidity, and sweetness, and “Yuho,” in which a single grape can grow to the size of a hen’s egg.

Innovations brought by Cheyenne Muscat

The Shine Muscat, the parent of “Fuji no Kira” and other varieties developed by Shimura Grape Research Institute, was introduced about 30 years ago. 1988, the Agricultural Research Institute of Hiroshima Prefecture created a hybrid between “Akitsu 21” and “Hakunan,” and the variety was registered in 2006. The creation of a grape variety that is not only tasty, seedless, and edible down to the skin, but also easy to cultivate, “revolutionized the grape industry,” says Kosei.

Until then, the main grape varieties in Japan were Kyoho (1621 hectares), which had the largest grapes and was excellent in terms of eating quality and sugar content, and Delaware (1627 hectares), which gained popularity as a pioneer in seedlessness through the use of gibberellin treatment. According to statistics from the Japan Federation of Horticultural Cooperative Associations in 2022, the cultivated area has expanded to 1,797 hectares, the largest in Japan.

Do what you can, carefully.

The quality of the grapes differs depending on the grower,” says Akio, who carefully observes the bunches one by one. He says that the grape cultivation process is a continuous process of trial and error, with the emphasis on grape-like aroma and flavor, and harvesting the grapes in their best condition.

The most difficult task is “picking” the grapes, which involves thinning out the grapes in bunches. If left unchecked, the grapes would become too dense and crush each other, preventing the grapes from fully enlarging and adversely affecting the shape and taste of the grapes. Because many farms are growing the grapes, it is important to cultivate them carefully using the knowledge and techniques that have been cultivated over the years,” says Kosei emphatically.

Tinkering with Soil Creates the Future

What I am always focused on is developing varieties on the farm,” says Kosei, whose development is a process of trial and error. When a new variety is developed, it is grafted, and once it has been successfully and stably cultivated, he begins full-fledged seedling production. The process takes about five years.

The goal has remained the same since my father’s time: the development of grape cultivation. Although many varieties have been developed at national research institutes, only a few of them can be grown by farmers in a stable manner in reality. There is a big difference between the environment of a national institute in a laboratory in a test tube and the environment in the field. Therefore, we want to develop grapes that can be grown practically and sustainably through trial and error by our farmers on their farms,” he said.

We would like to share newly discovered techniques and knowledge without holding on to them.” The future of grapes is clear to Kosei and his team, who have been leading the industry for many years.

Sweet grape hospitality

Shimura-Portuguese Laboratory does not sell wholesale, but only through its own direct sales store and online store. During the season, cars with license plates from other prefectures start arriving early in the morning, and long lines form every day. One of the pleasures of the visitors is the Grape Shop Cocolo, a sweets store located inside the facility. In addition to parfaits using various seasonal grape varieties, the shop also offers a wide variety of other grape items such as gelato, juice, and wine.

A popular menu item is the “Parfait with 5 Grapes” (2,600 yen), which includes an abundance of 5 varieties of grapes: Shine Muscat, Fujimutsu, Queen Seven, My Way, and Queen Muscat. The combination of rich vanilla ice cream with balsamic vinegar, crispy fiantine, maple cookie, and mascarpone enhances the sweetness and aroma of the grapes in this luxurious dish.

Shimura Grape Laboratory’s hospitality of “giving visitors the chance to taste Yamanashi grapes on the spot” is one of the reasons why Shimura Grape Laboratory has attracted so many fans.

Spreading “Soil for the Future” throughout the World

Looking around his vast farm, Kosei says, “I would like to continue to promote Yamanashi grapes to the world while continuing development centered on crossbreeding with the Cheinmuscat grape. In recent years, some of his relatives have emerged as potential successors, and he is now focusing on mentoring them for the further development of Shimura Grape Research Institute and the industry. In Japan today, there are many hurdles to registering a trademark for a new variety developed in the private sector. While dealing with such a system, he is determined to “spread the quality and technology of Yamanashi grapes throughout the world, with a view to obtaining patents overseas in the future.

Shimura Grape Research Institute embodies grape production by farmers for farmers. Shimura Grape Research Institute will continue to develop “soil for the future” for the next generation of grapes and their bearers.

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Patisserie La Girafe with a focus on chocolate

A 5-minute drive from JR Toyama Station. What emerges is a classic building with a hint of Western elegance. Located on a back road along the Jinzu River is the popular patisserie “Patisserie La Girafe,” where local customers are always waiting in line.
At first glance, it is hard to tell what kind of store it is, as there are no show windows and the interior cannot be seen from the outside. The atmosphere of the store is like a hideout, and when you enter the store, you will find a classic and high quality space that is a fusion of East and West, with soft but slightly dim lighting and an antique interior that creates a calm impression.
Owner-chef Junichiro Hongo says, “I aim to create something that can only be tasted here by taking tradition and inheritance and adding my originality to them.
The ingredients include fruit purees, chocolates, dried fruits, spices, and delicious local fruits, eggs, and herbs from all over the world. The showcase is filled with sweets that can only be found at Patisserie La Girafe.

The shop is particularly particular about chocolate. Almost all of the chocolate confections in the store are made with bean-to-bar chocolate. This is a type of chocolate in which the chocolate maker handles the entire processing process from the cacao bean to the chocolate itself. The company uses only cacao beans harvested in specific regions or farms, or combines several types of cacao beans in its original chocolates, depending on the direction of the confectionery.

Excellent chocolate, both fresh and baked

Among the fresh confections made with their special chocolate, we recommend the Pieger, which has an impressive “G” mark at the beginning of the store’s name. The “crispy, sticky” texture and rich cacao flavor spread at once, and the aroma of liqueur lingers in the nose at the end, creating a gem with a mature atmosphere. The combination of the ganache with vintage port, the sticky chocolate dough made from cacao beans, and the compote of dried figs simmered until crumbly, creates a calculated complexity of flavor. It is a specialty of the store that makes you want to linger forever.
Another must-try among the baked goods is the galette cacao. This thick baked sablet, made mainly from bean-to-bar chocolate, has a deep, lingering taste of cacao beans and a light, addictive texture. Chocolate that looks like it has been coarsely crushed is kneaded into the dough, making this a very satisfying piece with a crispy texture and a strong chocolate presence. The baked goods are also sold online, so you can keep them down as gifts for your loved ones.

In pursuit of a unique taste, Mr. Hongo insists on chocolate as an ingredient. Each confection created by Mr. Hongo is beautifully decorated with artistic forms, and is full of charm that will make you want to come back again and again. Why not come by and taste the “real chocolate” made by Toyama’s hideaway patisserie?

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Lovable cake shop “Aigre Douce”

Aigre Douce, a cake shop located in Mejiro, is always full of customers. The display is filled with standard cake like strawberry shortcake, Mont Blanc, cream puffs and mille-feuille, as well as original cakes, pound cakes, baked items, and macaroons. The store resembles a sweets shop in Europe with its stylish exterior, large windows, and colorful sweets.

“The ideal store is one where locals drop by during their walk. I strive to be a cake shop that is loved by everyone from the elderly to small children.” (Norihiko Terai, pâtissier)
Mr. Terai travelled to Europe after studying in Japan and studied in France and Belgium. He returned to Japan as an instructor at the “Le Cordon Bleu” then worked as the pâtissier at “Hotel de Mikuni” before opening Aigre Douce in 2004. The store name means “sweet, tart” in French.

Western-style confectionery filled with attention to detail

A few times a year, Nakata craves the strawberry shortcake at Aigre Douce. Although it seems like any other cake shop, each cake represents the special care and attention that goes into each step from selecting the ingredients to how they are made.
“The Mont Blanc needs to be fluffy, so we prepare it only after a customer orders one. It’s best if it’s enjoyed within an hour.” As expected, the Mont Blanc is very light. The meringue is also fluffy, and the sweetness of the chestnut and the chestnut cream melts quickly with each bite. Nakata’s favorite, “Chantilly Fraise” also looks like a traditional strawberry shortcake with strawberries, cream, and sponge cake. It’s such a simple combination yet the tartness of the strawberries, the rich cream, and the texture of the sponge cake merges together perfectly in your mouth. It’s unlike any other strawberry shortcake. The other baked items are also quite popular.
There are about 10 different varieties of pound cakes available, as well as macaroons, financiers, and canelés, all of which exceed your expectations and are often purchased as gifts.

In the back, there are more than 10 young pâtissiers dressed in white busily making cakes. We inquired about the large number of staff considering the size of the shop.
“Making delicious cakes requires a lot of work, so we tend to have a lot of staff.” Being particular about the ingredients, the process, and the people. That’s probably why the cakes are so delicious.

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MALGA GELATO, located in Noto-cho, Ishikawa Prefecture, is the gelato store of internationally renowned gelato artisan Taizo Shibano.
Actively incorporating high quality local ingredients, he creates gelato every day with a fusion of science and sensibility, with flavors that will thrill the senses.

The best gelato in the world

In Noto Town, located in the northern part of Ishikawa Prefecture’s Noto Peninsula, there is Malga Gelato, the store of gelato maestro Taizo Shibano, who in 2017 became the first Asian to win the world’s top gelato competition.

Mr. Shibano was born in Noto Town, Ishikawa Prefecture, and after graduating from Tokyo University of Agriculture with a bachelor’s degree in agriculture, he began his career in his family’s dairy farming business. He began making gelato on his own with the hope that people of all ages would appreciate the taste of local raw milk. Then, in 2000, he opened the “Malga Gelato Noto Main Store,” a gelato store directly operated by the dairy farm in Noto Town. Later, he began participating in gelato competitions in Italy, and came to the conclusion that there is a composition theory behind good gelato. Finally, when he went to the world competition of gelato in Italy in 2017, he became the first Asian to win the world’s top prize.

Science + Imagination for Amazing Taste

Gelato is made by repeatedly mixing milk, sugar, eggs, cream, nuts, chocolate, fresh fruit, and other ingredients, then cooling and hardening the mixture while allowing it to air dry. It is a popular sweet that is simple to make and can be enjoyed at home. However, in the professional world, the ratio of moisture content, solid content, and air content in a delicious gelato is scientifically determined. Within these fixed rules, they use their imagination to create original products by figuring out what ingredients to combine. This is where the gelato maestros show their skills. Knowing this, Mr. Shibano translated thick Italian technical books and studied them. After learning the basics in this way and using his own imagination to create flavors, he won the “Best Italian Craftsman” award two years in a row (2015 and 2016), the Gelato Japan Champion (2015), and in 2017, the overall winner at the Sherbeth Festival 2017 (Palermo, Italy), and the World Champion. He was the overall winner and World Champion.

Mr. Shibano’s gelato is the result of his solid knowledge based on science and his free and flexible imagination. The resulting gelato continues to surprise people in ways they could never have imagined.

A wide variety of flavorful flavors

Mr. Shibano’s gelato is made from local raw milk grown in Noto, a region rich in nature, and other carefully selected local ingredients. His goal is to create gelato that can be felt with all five senses. The company places particular importance on aroma, and while bringing out the natural flavor of the ingredients, it also makes full use of several spices, flowers, and extracts to create a complex aroma.

Three of the most popular flavors of Malga Gelato are “Grand Pistachio,” “Noto Salt Pistachio and Orange Vanilla Mascarpone,” and “Pineapple, Apple, and Celery,” Shibano’s creation that won him the world’s top prize.

The “Grand Pistachio” is a mixture of local Okunoto milk and an original pistachio paste roasted at the store. The gentle taste of the milk and the rich pistachio paste are well-balanced, making it an exquisite treat. The “Mascarpone and Orange Vanilla” is a mascarpone gelato with the aroma of orange and vanilla beans, accented with the sourness of berry sauce, creating a rich yet refreshing taste. The “Pineapple-Apple-Celery” is made with cold-pressed ingredients plus lime juice and mint. It is a gem that will shock you with the aroma you feel when you taste its freshness. In addition to these popular flavors, other sweets that make use of local Ishikawa ingredients, such as Kaga-bo hojicha and Kanazawa sweet potato, are also available online for purchase.

Mr. Shibano says that the secret of his impressively delicious gelato is to “knead in a story. The combination of the producer’s attention to the ingredients and the technique used to bring them out in the gelato touches the heartstrings of the person who eats it. In this way, Ishikawa Prefecture offers gelato that no one has ever tasted before.

The key to making gelato that impresses people is to “knead in a story. In other words, we must bring out the rich flavors of the ingredients, which are the result of the producer’s persistence, through the taste of the gelato. We believe that only by doing this can we touch the heartstrings of those who taste our products.

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Semi-self-serve CAFÉ DE H

CAFÉ DE H, which opened in 2019 in a vibrant area of Kanazawa, is a new style of store by world-renowned patissier Hirohiro Tsujiguchi’s LE MUSÉE DE H sweets store in the Hokuriku area. This casual, semi-self-serve style café was born out of the desire to make it easier for customers to enjoy the taste of LE MUSÉE DE H’s sweets.

CAFÉ DE H near Kanazawa’s tourist attractions

Located near Kanazawa’s tourist attractions such as Kenrokuen Garden, museums, and the office district, the café faces the main street connecting Omimachi Market and Korinbo, and has a bright and stylish exterior. The open-plan interior, with its chic color scheme and wood textures, provides a space where customers can enjoy original drinks, sweets, and light meals.

The exquisite “Rigaletto” only available at CAFÉ DE H

One of the most popular items at CAFÉ DE H is the galette, a buckwheat-flour crepe originating in Brittany, which is the restaurant’s specialty. However, this galette is made of an original dough blended with rice flour produced in Ishikawa Prefecture in addition to buckwheat flour, and is named “riz galette. The name “Riz Galette” comes from the French word for rice, “riz. The specialty is the delicious dough that combines the flavorful taste of buckwheat flour with a moist and moist texture. Nakata also praises it as “a superb dish. Each galette is individually baked by a skilled pastry chef and served wrapped with a special ingredient. Some are perfect for lunch or a light meal, such as prosciutto with avocado, juicy sausage, or plump shrimp, while others are a sweet treat filled with fruit and the patisserie’s signature cream. The popular “roasted banana” has a unique flavor with special touches such as caramelizing the entire banana filling. In addition to this exquisite rigalette, many of the menu items make use of local ingredients such as salt from Suzu, Noto milk, and Seiagree healthy eggs.

CAFÉ DE H also offers a wide range of original gifts

The restaurant is equipped with casual and comfortable seating, as well as Wi-Fi and a power supply. All items served in the store can be taken out. In addition to the rigalettes and beverages, the store also offers a variety of easy baked goods that only Cafe de Ashe can provide, including the popular “YUKIZURI,” which is one of LE MUSÉE DE H’s most popular creations.
The café is loved by both workers and tourists in the neighborhood as a relaxing café in a casual atmosphere, and as a store where one can select gifts for loved ones or souvenirs that will please them.

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Enpachi, a favorite of the locals

Ankoromochi made by Enpachi, a long-established Japanese confectionery in Ishikawa Prefecture, has long been loved by local people.
Along with “Akafuku” in Mie Prefecture, famous for its Ise pilgrimage, and “Ankoromochi Specialty Store Ganso Toraya” in Kurashiki, Okayama Prefecture, which was born from entertaining processions of feudal lords, it is considered one of the three best ankoromochi in Japan.
The process of steaming the azuki beans in the subterranean water of Mt. Hakusan and then boiling them again and steaming them again is repeated many times to eliminate any roughness and impurities, and the store’s secret honey is added to produce a smooth bean paste with a unique taste and rich flavor.

Enpachi, which is also sold at the facility

Enpachi was founded in 1737. In 1898, when the Hokuriku Line opened, the company received permission to sell its confections at Matto Station, and even began to sell them standing on the platform. Today, there are stores in Hakusan City, where the head office is located, as well as in Kanazawa, Komatsu City, and Kaga City, and it is widely known as one of Ishikawa’s famous confections. Another reason for its popularity is that it is easily available at Kanazawa Station, Komatsu Airport, Meitetsu Mza, and other major facilities.

Anecdotes about Enpachi’s Ankoromochi

When you open the bamboo-skin wrapper, you will find nine Ankoromochi, each one bite-sized enough for even a woman to eat. The soft rice cake is wrapped in an elegant red bean paste with a rich red bean flavor.
There is an anecdote about Enpachi’s Ankoromochi.
One day in the year the store was founded, the owner planted a sapling of a Rohan oak tree in his backyard and prayed deeply, “If my wish comes true, it will grow into a big tree.
The wife and children suffered from hardships of life, but one night in the fall of that year, her husband appeared to her in her dream in the form of a tengu (a long-nosed goblin). The tengu said, “I am training to become a tengu at Kurama Mountain in Kyoto. If you eat rice cakes wrapped in red bean paste according to the method I teach you, you will have good health, prolong your life, and do prosperous business,” and disappeared.
Although it is not certain whether this story is true or not, Enpachi’s ankoromochi has been made in the traditional way for more than 270 years, delighting local and national fans alike.

Not only Ankoromochi but also Enpachi

Although Enpachi is famous for its ankoromochi, there are other popular dorayaki as well. There are three types of dorayaki: the “Nama Dorayaki,” a soft and fluffy dough sandwiched between popular red bean paste and raw ingredients; the “Cheese Dorayaki,” filled with cream cheese; and the “Green Tea Dorayaki,” a perfect combination of sweet bean paste and green powdered tea. All of them are light in texture and can be eaten easily.
In addition to ankoromochi and dorayaki, the main store in Hakusan City also offers Japanese sweets and “Ankoro Gelato,” a collaboration with a famous local gelato store, Marga Gelato. Ankoromochi and sencha (green tea) sets are also available at the store.

Enjoy Enpachi on the official website as well

Ankoromochi and dorayaki can be purchased from the official website of Enpachi. Ankoromochi does not last long and must be frozen, but if you thaw it naturally, you will be able to enjoy its original taste.

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“Karinto manju”, a gem that is rapidly gaining repeat customers.

When I first tried it, I was like, “? but after one bite, I was hooked. The Karinto Manju is a perfect collaboration of the crispy outside and the moist inside. Nakata also raves about the exquisite collaboration of the crispy outside and moist inside, saying, “There are several karinto manju, but this one is especially delicious.
The ingredients used are also carefully selected to be “healthy and delicious,” and the brown sugar buns are steamed using brown sugar from Hateruma Island, which is rich in vitamins and minerals, and fried in crispy rice oil made from domestic rice bran.
There are three current standard varieties. The standard “Koshi-an” is moist homemade koshi-an wrapped in a sweet bean paste, “Kanazawa-bo-cha” has the savory flavor of Shofuen Tea Shop’s hojibo-cha, and “Cream cheese” has a mild melt-in-your-mouth and deep richness, all individually wrapped and easy to eat. Other seasonal flavors such as “Sakura,” “Zunda,” “Shio,” and “Blueberry” (all limited time offerings) can also be enjoyed. The shelf life is one day, but the crispy texture can be enjoyed even the next day by heating them up in a toaster oven.

Rinya’s starting point is materials and appreciation

The parent company of Karinto Rinya is Housou Wakasaya, a Japanese confectionery store in Imizu City. The store is loved by local residents. Karinto Rinya’s basic approach to confectionery making is to be grateful for the ingredients used and to make sweets honestly. The starting point is the ingredients and gratitude. The shop’s trademark is “Karintou Rinya,” which means “to be thankful for the ingredients used,” and to train oneself to be innovative. This is the “Rinya’s Idea” that is embodied in the store’s trademark.

Use of locally sourced materials

Many of the ingredients that are the starting point of this process are rooted in the local area. For example, Noto Dainagon, large, colorful azuki beans ideal for wagashi. Kaga-bocha, a first-class aromatic hojicha tea, Noto eggs, Ohama kinako (soybean flour), and gold leaf. We make careful use of these ingredients to create delicious confections. Karinto manju,” which has become loved by many people, is the result of this sincere and careful approach to manufacturing.

Rinya also has a selection of souvenirs.

In addition to karinto manju, the shop offers a variety of other confections that make great souvenirs. The simple tasting “Kanazawa Karinto” is popular as a gift, with varieties including stick tea, vegetable, honey, and Okinawan brown sugar, and has been adopted as a guest room service sweet at the Hyatt Centric Kanazawa hotel, which opened in August 2020. Other sweets include the charmingly named “Anyato Rusk” (Anyato means “thank you”), “Tono Dora” and “Seseragi Mochi,” as well as “Suzu Salt Rusk,” “Ishikawa Rice Sponge Cake” and “Kaga Black Tea Sponge Cake,” all of which utilize local ingredients and make tea time a pleasure. Currently, in addition to the main Kanazawa store, there is also a store in Nonoichi City, as well as a store in Toyama Prefecture, where they are loved by many fans for their friendly confections, both as snacks and as gifts.

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A Japanese confectionery established in Kyoto in 1893.
The charm of Kyoto sweets is that they can be enjoyed not only by the sense of taste, but also by the eyes through their colors and shapes, and by the ears through the names of the sweets.
While preserving the traditions and formalities of the past, we also remain innovative and
continue to produce attractive Kyoto-style confections.

Wagashi Craftsman’s Passion for Wagashi

This historic Japanese confectionery was founded in 1893.

Initially, they made dried confections and steamed confections for temples, shrines, and tea masters, but it was the “vegetable rice crackers” that they released after the war that made Suehomi famous. Vegetable rice crackers are so-called “egg rice crackers” baked with a thin mixture of Kyoto vegetables such as lotus root from Ogura Pond, burdock root from Horikawa, and sprouts from Kurama. The egg sembe, which is supposed to be a children’s snack, has been transformed into an elegant sembe that even adults will enjoy. Of course, the fresh sweets are also known for their delicious taste.

Sue-Tomi Blue” has been popular since the old days.

The “Sue-tomi Blue” wrapping paper is one of the synonyms of Sue-tomi.

One of the reasons why Sue-tomi’s sweets are very popular as “errand gifts” is the beautiful wrapping paper. The blue color, called “Suehomi blue,” is a special color that combines transparency and eye-catching vividness, giving it a Japanese, rather than Western, flavor. After the war, the second generation of Suetomi asked a Japanese-style painter to design a new wrapping paper, which was created through repeated discussions and trial and error. The wrapping paper is innovative without being too flashy, and gives a clean and elegant impression, further enlivening the mood of those who are connected by Suehomi’s Japanese sweets.

This time, Nakata took on the challenge of making fresh confections. What impressed him was that he stamped “Hide” on each completed confectionery with a baking iron. However, since each piece is made by hand, it takes a craftsman with many years of experience to create a beautifully finished wagashi. Suehomi’s confections are also appreciated as “souvenirs,” and this is because they are particular about their wrapping paper. The beauty of this wrapping paper, called “Sue-tomi blue,” is a translucent pale blue color, which makes you feel excited even before you eat it. It is the kind of care that only a professional would show.

Sue-tomi creates sweets unique to Kyoto with the people who eat and buy them in mind. The passion of Suefuji’s passion is evident in his passion for his sweets, and he does not rest on his laurels as a long-established brand.

Kyoto is a city that has been a part of Japanese culture for centuries, and its confections are full of a playful and sophisticated spirit. Through Suehomi’s wagashi, we have been and will continue to study hard to bring you “dreams and fun” that only Kyoto can offer.

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Japanese sweets store “Kinako-ya”

Kinako-ya is a sweets café that opened in Kumamoto in April 2010. Sweets using a lot of ”kinako” (roasted soy bean powder) are the specialties of this store. The store is filled with a lot of sweets, from Japanese sweets including ”daifuku” (a soft rice cake stuffed with sweetened bean jam) and ”dango” (rice dumpling), to western sweets including cakes and puddings.
The store is laid out so that customers can casually drop by and fully relax, and is often crowded with customers who come for the original sweets. The Kumamoto Main Store has a cozy cafe space where you can eat freshly made ”warabimochi”.

Warabimochi made with care every day

The specialty at ”Kinako-ya” is ”Takumi’s warabimochi”. Bracken starch is used. ”Kinako” is made by mixing dark roasted soy beans called ”Fukuyutaka”, salt from Amakusa, and light brown sugar from Okinawa. ”Warabimochi” that uses select ingredients and is carefully kneaded in a copper pan daily, has a distinct texture and chewy taste. It is a sweet that represents the owner’s philosophy ”to never serve sweets that do not meet my standards”.
”Aso-Oguni Jersey Creamy Pudding” made from Oguni jersey milk and fresh eggs from chickens that grow in the nature of Kyokushimura with delicious water, has a very nostalgic taste and classic sweetness. The taste is creamy, soft, and smooth with a melt in your mouth sensation that is very satisfying.

“Getting healthy with sweets”

Kinako-ya was started by the owner who has a nutritionist license, to fulfill his desire to serve healthy and delicious sweets. Careful attention is given to each ingredient as well as the manufacturing process, especially because the sweets will be eaten by the patrons, and local products are used as much as possible. Those carefully selected ingredients are used to make sweets that customers can eat with peace of mind, with a lot of time and care. Packages and containers are chosen with care as well, and are popular souvenirs. We highly recommend a visit to the store during a trip to Kumamoto.

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