Wagashi appears as a signature dish in 1 Japan cities. See each city's local variant and where to eat it.
Wagashi · Kyoto
Kyoto's seasonal Japanese sweets, shaped to match the tea ceremony and the changing flowers, codified at Kagizen Yoshifusa since the 18th century.
Wagashi crystallised in Kyoto around the tea ceremony in the 17th and 18th centuries. The form prioritised seasonal shape, colour and ingredient over sweetness; nerikiri sculpted-bean sweets, kashiwa-mochi spring leaves, mizu-yokan summer jellies, and Demachi Futaba's mame-mochi all read the calendar. Kagizen Yoshifusa from the 1700s, Sasaya Iori from 1716, and Kanshundo from 1865 are the city's reference wagashi makers. Today Kyoto wagashi is the country's reference form, supplying the imperial tea houses and the city's matcha-and-sweet sets.
Where to eat in Kyoto:
- Kagizen Yoshifusa
- Demachi Futaba
- Marukyu Koyamaen Nishinotoin
- Demachi Futaba Mame-Mochi