Gently roasted from the inside through a sand oven, this houjicha has a strong aroma but light flavor. Pairing well with both sweet and savory snacks, it is the perfect palate cleanser.
Unchanged since its conception 330 years ago, this traditional confectionery is made using only rice flour, sugar and nikki, Japanese cinnamon. Baked into the shape of a Japanese zither called koto, it is dedicated to famous composer Yatsuhashi Kengyo.
Arare, despite its crunchy rather than chewy texture, is also a type of mochi. This one is sprinkled with kinako soybean flour and wasanbon, an extremely fine-grained Japanese sugar.
Handmade by a Kyoto craftsman exclusively for Sakuraco, these traditional hard candies come in six classic Japanese flavors: Brown sugar, Japanese mint, matcha, shiso, ginger and plum. Their special finish and deep flavor are testimony to the craftsmanship behind them.
With its 100th birthday rapidly approaching, this rich, soy sauce flavored senbei has been a favorite of young and old for a while. With its round shape reminiscent of the full moon, the auspicious rabbit was chosen for its cute retro packaging.
Kyoto’s Yasaka pagoda is one of the city’s most recognizable landmarks. Towering over the picturesque wooden houses of the Higashiyama district, it offers the perfect foreground for the tsukimi festival. Working with a local ceramist, we decided to bring this tsukimi feeling to you with this exclusive plate.
Dishwasher Safe: No
These classic sugar-glazed cookies in the shape of animals and auspicious symbols are bound to unleash nostalgia in anyone biting into them. With their satisfying crunch followed by a light sweetness they are perfect for spicing up a cup of tea.
Confectionery experts Morihaku collaborated with us for another Sakuraco tsukimi exclusive. Mixing traditional and modern, this pudding combines the rich aroma of Kyoto houjicha with a gentle sweetness.
Japan’s most famous matcha is grown in the city of Uji in Kyoto prefecture. Gion Tsujiri began growing their prized matcha here in 1860, with their time-consuming method of stone-grinding unchanged since then. This Sakuraco exclusive sandwiches rich Uji matcha cream between two crisp wafers branded with a tsukimi theme.
Boro is the Portuguese word for cake and gives a hint to the origin of this buckwheat treat. One of Japan’s very first ‘Western style Japanese sweets’, boro are light cookies with a biscotti-like texture perfect for an afternoon tea snack. Boro made with buckwheat like these are a Kyoto specialty and a popular souvenir.
Creating traditional bean focused confectioneries since 1908, Mametomi Honpo recently introduced a new line of nut snacks with cute maiko designs called Komamehan.
The soy sauce covered cashews are perfect for a light afternoon snack with tea. For those who enjoy a spicy snack, try the wasabi covered pistachios .
In business since 1918, Seki Confectionery are specialists in manufacturing senbei rice crackers. Inspired by gaufrette wafers, they use their crisp senbei to sandwich Uji matcha cream.
Japan’s satsumaimo sweet potato has a notably sweeter taste compared to its Western counterparts. Taste its rich flavor with this fluffy bread.
Highly particular about sourcing only the finest local ingredients, Kyoto-based Suzuya are focusing on only the highest quality dorayaki. Combining pastry made with Mie Prefecture grown wheat with refreshing Yuzu grown in Ehime Prefecture, they certainly succeeded with this one.
Tanba black soybeans are a specialty grown in the Kyoto area. They are a popular ingredient for traditional Japanese desserts. Discover them with this crunchy arare.
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Home to world heritage architecture accommodating artisans and geisha, a visit to Kyoto is like a trip back in time.
Just as woodworking, pottery and calligraphy skills have been passed through generations in Kyoto, so has confectionery making.
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