Red bean soup with mochi is a classic dish that I sometimes crave. I decided to buy it after a long time. It tastes better when chilled, so I put it in the refrigerator before eating. Although it had been a while since I last had it, I felt that the red beans could have been tastier and the mochi could have been more delicious.

"I was impressed by the unique shape and color of the dessert I found at this shop. It was a very black water yokan. At 'Kanshoju-an,' they have been offering single-serving yokan and jelly in containers shaped like sliced bamboo or ice crystals for about two years now. When I visited the shop in June 2023, I noticed a new and uniquely colored yokan. The one I purchased was the 'Black Water Yokan,' a limited edition item only available at Takashimaya and Hankyu department stores. It is made with Tamba Dainagon azuki bean paste, Okinawa black sugar, salt from Noto, Ishikawa Prefecture, and what appears to be bamboo charcoal. While black sugar yokan or jelly can be found at other traditional Japanese sweet shops, black water yokan is quite rare. This one, with the added charcoal, has a deep glossy black color, unlike the usual reddish azuki bean color. When I tried it with matcha and kinako powder on the side, I enjoyed the smooth texture, the flavor of black sugar, and a refined sweetness typical of yokan. This black water yokan will be available until the end of August. If you love black sugar or are looking for a sophisticated and unique dessert for the Obon holiday, I recommend giving it a try."

During this season, there are many chestnut sweets available. I bought a pack of two pieces of chestnut paste cakes. They were not too sweet, had a nice texture, and were delicious. While the chestnut paste cakes from Nakatsugawa are also tasty, the ones from here are delicious as well. It's nice to taste chestnut paste cakes from different places. Thank you for the meal.

My mother likes "amo", which is a soft and melty double-layered mochi wrapped in lightly sweetened Adzuki beans from Tanba Daikoku. Enjoy the exquisite harmony of mochi and sweet bean paste. Another confection from the same shop is made with a chestnut simmered lightly in Tanba Daikoku Adzuki beans. It was a surprise to find chestnut inside, and it has a deep flavor that reflects the rich heart put into making the sweet. I have grown to like traditional Japanese sweets over the past year, and I have been trying various kinds.

"Oh, a new product? ... No, this is..." The highlight of the day at this store was water yokan and jelly in containers shaped like ice crystals. The yokan from "Kanshoju-an" is something I have tried before, but the previous version came in plastic containers shaped like bamboo. However, in line with the SDGs, the containers have been renewed starting this year to reduce the environmental impact. The products I found and purchased this time are "water yokan," "matcha water yokan," "Umi no Himuro (plum)," and "Noko Juice (Seimi)." The new containers are designed with angular shapes inspired by ice crystals, reducing plastic usage by 82% compared to the previous bamboo containers. It's quite rare to see yokan in such a unique shape, especially with jelly. Despite the change in packaging, the ingredients remain the same, using high-quality materials like Amakusa 100% agar made with traditional methods, resulting in a refined sweetness and smooth texture. Currently, "Kanshoju-an" is offering a "Yokan Bookmark" at their store, and if you answer the quiz on the bookmark and bring it back, you can receive a free yokan. I highly recommend trying the yokan from "Kanshoju-an," especially for those who may have the impression that yokan is plain. Feel free to check it out.

During this season, cherry blossom mochi and mugwort mochi are available at various shops. This time, I bought two of each. Both are a good size and satisfying to eat. The cherry blossom mochi has smooth red bean paste inside. The salted cherry blossom leaf enhances the sweetness, creating a nice balance and delicious taste. The mugwort mochi has chunky red bean paste inside. The sweetness is subtle, but there's a generous amount of filling. Although there's a little bit of soybean flour sprinkled on top, adding more soybean flour from the side enhances the flavor and makes it even more delicious. Seasonal limited-time products like these can only be enjoyed now, so I couldn't resist buying them. Thank you for the meal.

"Created in response to the current times, 'Shouju-an White Hime Mochi' from Kanoe Shouju-an is a unique confectionery that was recently purchased. Known for their traditional wagashi like 'Amo' which are typically served on elegant dishes or wrapping paper, Kanoe Shouju-an decided to develop and sell 'Shouju-an White Hime Mochi' in light of the COVID-19 pandemic. This confectionery stands out not for its mochi, but for its individual packaging. With a special film that ensures freshness and a longer shelf life of up to 30 days (compared to the usual 1-3 days for soft mochi confections), this wagashi maintains high quality ingredients and delicious flavors. It's rare to find a wagashi that combines long shelf life, hygiene, and great taste like 'Shouju-an White Hime Mochi'. Perfect for snacking during work from home or whenever hunger strikes, this premium wagashi is a cut above the rest."

When passing by the store, I saw chestnut daifuku... It seemed to be made with only chestnuts and had a whole chestnut inside, so I bought it without hesitation. When I opened the box, there were two large daifuku with a satisfying size (I thought it was a pack of 3). Inside, there was no chunky sweet bean paste or smooth bean paste, just a luxurious daifuku with chestnut paste and candied chestnuts. It was a delicious daifuku that highlighted the taste of chestnuts with a mild sweetness. The expiration date was two days away, but I ate it the next day, so the mochi was a bit hard. It might have tasted even better if I had eaten it on the same day I bought it when the mochi was softer. Thank you for the meal.

When passing through this section of the store, I saw some bracken rice cakes but couldn't see what was inside, so I hesitated but decided to buy them. When I opened the box, the delicious-looking bracken rice cakes appeared, and I chilled them before eating. The rice cakes were chewy, with a smooth red bean paste that was subtly sweet, giving it an elegant flavor. Sprinkling the included soybean flour on top enhanced the taste even more. As expected from a long-standing shop, the taste did not disappoint. Thank you for the meal.

"Oh, they also released this!" On Children's Day in the first year of Reiwa, along with Kashiwa Mochi, I purchased the signature confection of this place, "Kanesho Juuan," which is a stick-shaped sweet called "Amo." "Amo" is a stick confection made by wrapping carefully cooked sweet bean paste in soft gyuhi (rice cake), but what I found this time was the Reiwa commemorative version of "Amo" called "Reigetsu Amo." This confection is named after a phrase from the Manyoshu (Collection of Ten Thousand Leaves) that describes the "Reigetsu" (beautiful moon), and it is made with gyuhi that includes plum liqueur made from white plums grown by the company, giving it a subtle plum fragrance that elevates the taste of "Amo" to a more sophisticated level. Although the Kashiwa Mochi that I originally came for was also good, personally, the "Reigetsu Amo" left a more lasting impression with its deliciousness. I'm not sure how long this plum-flavored "Amo" will be available, but there was a sign saying "[Limited Quantity]" so if you're interested, I recommend checking it out soon.

"I thought this place was pretty good." That's how I felt about the soybean rice cakes I received as a setsubun treat at this shop. On setsubun day, many traditional Japanese sweet shops at Takashimaya in Namba were selling limited edition treats for setsubun. Among them, I was interested in and purchased the "Shofuku Mame Mochi" from here, Kaneshoju-an. Although it's called a soybean rice cake, what I received this time was a red bean paste-filled rice cake with red kidney beans mixed into the dough. The soybean rice cake from the popular Kyoto shop "Demachiyanagi Futaba" also uses red kidney beans in a similar way, but Kaneshoju-an's red kidney beans are candied, and the filling inside is whole red bean paste. Personally, I prefer the soybean rice cake from Futaba, which has an exquisite balance of saltiness that enhances the elegance of the strained red bean paste sweetness, but the one I received this time was also quite delicious. I like many of Kaneshoju-an's sweets made with their signature red bean paste, including their flagship sweet "Amo," and the soybean rice cake I received this time was also quite good. For those who like red bean paste, I recommend giving it a try.

This shop is famous for their sweets made with chestnuts, but my favorite is the chestnut gold mochi sold only on December 30th and 31st. I bought it for the second time. I love Japanese sweets made with chestnuts, and the harmony with the sweet bean paste is really delicious, especially when paired with matcha (or coffee). The three black beans and gold powder toppings bring good luck and make me feel happy. It's a bit pricey, but it's a nice treat for myself during the New Year. The chestnut gold mochi is my favorite because it's not too sweet and brings out the flavor of the ingredients. I look forward to buying it every year.

This is my favorite shop for Japanese sweets at the Takashimaya underground food market in Namba, Osaka. Although it was my first time buying here, the market was so vast that it took me a while to find it. As usual, I decided to get an assortment. The "Amao" is a must-have item for me, and I always go for the standard Daifuku. Surrounding it, I also get the Daifuku and matcha from "Ekai". The name "Ekai" is perfect for offering to Buddha, and the texture of their sweets is wonderful. I highly recommend these classic and versatile treats.

Happy New Year! I hope this year will be a great one for all of us. I have been spending my free time fishing at the sea or river since the end of last year, and I plan to continue this new year. I have prepared myself with warm pants, tights, and a down jacket to stay warm. However, I haven't caught any fish yet. In the meantime, I received a gift of chestnut sweets as a New Year's greeting. The chestnut paste was smooth, with chunky red bean paste inside, and one of them was quite large. I enjoyed it with a cup of bitter tea. It was a delightful start to the new year. I heard it cost 600 yen for one, but it was worth it. I hope this year will be filled with sweet treats.

At Takashimaya in Namba, I happened to see a sign that said "limited time offer". The matcha kuzumochi looked delicious, so my husband and I decided to buy it on the spot. It is made with Kyoto's Marukyu Koyamaen matcha kneaded into kuzu dough and wrapped around sweet red bean paste. It is not too sweet and very tasty. We also bought saltwater yokan. My husband, who loves yokan, chose it. It is made with natural agar and Awaji seaweed salt. It comes in a pack of three small pieces. The sweetness of the red bean paste is subtle and has a hint of saltiness. Both are delicious when chilled.

I fell in love with today's moment - Early December 2014, Weekday, Noon - On this day, there were election speeches being held in front of the station due to the election week. Suddenly, I felt like eating zenzai and went to Osaka Takashimaya. Location/Access: 3.8 The place is in the middle of the basement 1st floor of Namba Takashimaya, in the Japanese sweets section where I bought it!! Ambience/Cleanliness: 3.5 It was displayed on top of the showcase. Package Design: 3.5 The packaging is white Japanese paper with a single red line drawn vertically, showing good taste. Inside the wrapping paper, there was a retort pouch of zenzai (150g) and 2 pieces of mochi (20g each). Ingredients: Zenzai (azuki beans, sugar, salt), mochi (glutinous rice (domestic)) 170g (zenzai 150g, mochi 20g). Food/Taste: 3.8 [Zenzai] The simple sweetness of the azuki beans without any bitterness is so delicious that it leaves a lasting impression. Yummy! Smile/Service: 3.5 Cost/Value: 3.5 One word/Thoughts: Next time, I want to try the Oishi mochi!! Thank you for the meal (^-^)

When I passed by the shop, I saw a traditional Japanese sweet that is only available on the 16th. It is a soft mochi with sweet red beans inside. Curious about the taste, I bought two pieces. The mochi was soft, and the red beans inside were cooked perfectly - you could still feel the individual grains, but they were soft and plump. The sweetness was delicate and overall, it was delicious. It can last for 3 days, including the day of purchase, which is nice. This has become one of the products I want to buy again. Thank you for the meal.

I received some snacks as a gift and one of them was a Hanejuu mochi. I was confused because I couldn't see where the Hanejuu mochi was at first, but when I cut it open, it was really inside! The texture of the Hanejuu mochi wrapped in sweet bean paste was really good and delicious! However, it was a bit too sweet for my liking, and eating too much made me feel heavy. The other snack was called "Ippoten," which was like a water yokan on top of a chestnut yokan. Honestly, I didn't really need the topping on top, as the chestnut yokan itself was delicious. Both snacks seemed like they would go well with a bitter hot tea.

I received a summer assortment of sweets from Kaneshouju-an in July 2017. The elegant sweetness and smooth texture are very delicious. Thank you for the meal.

This is a set of seasonal products. They have a cool appearance and are delicious. The texture of the Kaneshojuan's products is excellent. Water yokan is available from mid-April to late September, made with the natural flavor of red beans and a smooth texture. Kuriyamake is available from early April to late August, with chestnuts inside a chewy dough. Summer Gyokurochi is available from early May to late August, featuring soft mochi topped with adzuki beans and a refreshing appearance. Both visually cool and with a chewy texture that is delicious. The following are limited to summer gifts and are even more refreshing and delicate: Summer Gyokurochi (white adzuki beans) available from early May to late August, with white adzuki beans on top of soft mochi. Warabi kanten is available from early May to late August, shining like cut glass, a summer confection.