As the state of emergency continues, the opportunities for takeout have increased, and the quality has become more important. This time, I had delicious daifuku here. As I get older, I have come to appreciate Japanese sweets more. This time, I tried fig daifuku for the first time in my life. There was a whole fig inside the quite large daifuku. The price of 490 yen is reasonable. It's satisfying enough for two regular daifuku. The sweetness is just right, and the moistness of the dough is wonderful. I would like to eat it again. Thank you for the meal.

Finally, I was able to purchase a whole fig daifuku. It is made using a whole ripe fig from Joyo. The fig and the sweet bean paste complement each other, making it delicious. A special treat only available in September. It is a bit pricey at 420 yen, but I think fig lovers will find it irresistible.

Sasaya Tokichi, a well-established traditional Japanese sweets shop in Kokura, is known for its popular red bean rice cakes available only on Saturdays. Their tea dumplings and unique coffee jelly with bracken starch are also delicious. I hope this shop continues to thrive for a long time.

In the back alley of Ogura-cho in Uji City, there is a shop with a long-standing tradition. The elderly owner, who likely trained in the city in the past, was selling their products. The shop front displays standard items like sakuramochi and kusamochi. Being in downtown, it seemed like luxury items might not sell well. I enjoyed a 160 yen kusamochi with the fragrance of yomogi, smooth mochi, and refreshing sweet red bean paste.

There are two types of Minazuki: Azuki beans and Uji matcha, both priced at 170 yen including tax. The amount of Azuki beans was small and the overall sweetness was mild. It is a traditional Japanese sweet shop in an old town.

It has a simple and rustic feel (^^)

My daughter's souvenir from her trip to Kyoto. Specifically, it is a confectionery that we brought as a gift to the udon restaurant "Sanyoshiya" in Uji, where we received great hospitality (the article is at http://sany007.blog106.fc2.com/blog-entry-2001.html). It is called "Waka Ayu" by Sasaya Toyora. I have seen this confectionery before. It seems that this sweet is made around the time when the fishing of ayu fish is allowed. Depending on the shop, the face of the ayu fish on the sweet may vary. The mochi inside stretches and stretches—oh? No red bean paste inside? According to the wiki, in Kanto, Waka Ayu has both mochi and red bean paste, while in Kyoto, Waka Ayu only has mochi. The mochi-only Waka Ayu from Kyoto has a gentle sweetness and a very simple taste. It was incredibly delicious. Thank you again to the senior at Sanyoshiya's father. Thank you for the feast.

An acquaintance recommended a place in Kokura-machi, saying "The sweets here are cheap and delicious." I bought some regular manju for home snacks. Kokura no Sato: It has an orthodox taste. It's a shame they don't have my favorite red bean filling. Ugetsu: The lightly ginger-flavored thin skin is delicious. I would like to try it again. It seems to be quite popular around here. Matcha daifuku, strawberry daifuku (limited to spring), and chestnut mochi (limited to autumn) are popular, so I would like to visit again during that time.

I received this from a friend who lives in Uji. Even though tea dumplings may look the same, the taste can vary slightly depending on the shop. The tea dumplings from "Sasaya Toyo" have a gentle tea flavor and are not very sweet, making them easy to eat and delicious.