Edo was founded at the start of the 17th century and matsuri were always woven into the city's culture; bringing joy and hope to the citizens. Even today, going to a festival in Tokyo is a fully immersive experience and one of the highlights is the food.
There is nothing quite like enjoying the centuries’ old tradition of strolling under the glow of lanterns and perusing your culinary options. This month, let Sakuraco guide you through the flavors of traditional festival fare. From handmade candy and rich banana manju, to savory mentaiko beans and so much more.
By Tanaka Hashiten (Fukui)
This lacquerware plate is the perfect size for snacks or small cakes. It features the beautiful gold design of sakura in blossom contrasted against a classic black background.
By Satoen (Shizuoka)
This authentic sencha is by Satoen, located in the tea region of Shizuoka. It is perfect for everyday tea and is their most popular blend. Sencha is made by roasting the whole tea leaf multiple times, resulting in a rich flavor.
By Izumi Bussan (Chiba)
Inspired by the chocolate bananas that are a staple at festival food stalls, this manju is made with delicate, sweet egg dough wrapped around a smooth white bean and banana filling.
By Marukiyo Confectionery (Okinawa)
Baumkuchken is prepared on a rotating spit with layer after layer of batter slowly being added. The process to make this dessert is time consuming and requires a high level of skill. This version features the rich flavors of tiramisu, with coffee liqueur and rich cream. Enjoy this buttery cake for breakfast with your morning tea or coffee.
By Yuranosuke Confectionery (Saitama)
Roppo, or "six sided" manju is a sweet that has been enjoyed in Japan since the Meiji Era (1868 - 1912). So called for its cube shape, it is made with a high quality wheat flour based batter and filled with the subtle sweetness of azuki red bean.
By Warakudo (Hokkaido)
This beautifully rich and dense steamed cake is made with smooth sweet satsumaimo potato and Hokkaido milk. Although not as prevalent as they once were, roasted sweet potato food trucks are still operating around Tokyo.
By Amezaiku Yoshihara (Tokyo)
This hard candy is kneaded, shaped, and cut by hand using traditional methods from the Edo period. The fragrance and spice of the organic cinnamon and orange flavoring pairs well with tea.
By Morihaku (Gifu)
A beautiful clear jelly dessert has a pattern inspired by fireworks. It is made with a blend of delicious fruit juices, such as apple, green plum, orange, grapefruit, raspberry, and melon.
By Tokyo Bread (Fukuyama)
Melonpan is a classic street pastry in Japan with a sugar-coated crust inspired by the crisscross pattern of a melon. The pastry dough is made with a mix of wheat and brown rice flour, with melon flavored custard folded in for a moist and fluffy texture.
By Kobayashi Seika (Tokyo)
These crispy, crunchy beans flavored with spicy cod roe from Fukuoka Prefecture are the perfect snacks for walking through the festival grounds and enjoying the entertainment.
By Tokyodo (Mie)
Castella are a popular dessert at street festivals and come in various shapes and sizes. The batter is poured into piping hot molds, baked, and then served by the bagful to lined up festival goers. This bite-sized version is made with flour and eggs from Mie prefecture.
By Morihaku (Gifu)
Cool down during the heat of summer with this refreshing jelly made with green apples and natural spring water.
By Amanoya (Tokyo)
Sweet and salty mini fried rice crackers flavored with soy sauce and sugar. Petit Kabuki Age packaging is an homage to the curtain used in Kabuki. The classic geometric pattern features lines in green, black, and persimmon.
By Nagaraen (Gifu)
Made in Gifu prefecture by craftsmen, this senbei is light and crispy with a gentle sweetness.
Each senbei is branded with the image of two birds and is prepared using eggs and wheat flour sourced from Gifu prefecture.
By Kikuichi Arare (Aichi)
These handmade senbei have a base of mochi glutinous rice flour and are flavored with salted shrimp, nori, konbu, dried bonito flakes, and nutty toasted sesame for an umami experience. Due to the high cooking temperature, the outside is crispy, while the inside stays soft.
By Izumi Busan (Chiba)
Kaminari-okoshi, named after Asakusa Kaminarimon, is a classic sweet that has been around since the Edo period as a lucky charm for moving house. The rice puff contains ginger, sesame, and peanuts, with just a touch of sweetness. It's the perfect snack to pair with tea, either for a moment to yourself or with guests.