After returning from the clinic, I found out about a traditional Japanese confectionery cafe on social media. However, there was no nearby coin parking, and it was too hot to walk from a distance. Therefore, I decided to just buy some traditional Japanese sweets from the store next to the cafe. The shop seemed old-fashioned and established. I bought two pieces: "Kuzumochi" and "Nerikiri." The names were lovely - "Taki Shibuki" and "Koke Seisui." The size of the sweets has become smaller, but it's just right. They had a refined sweetness and were delicious. I will visit the cafe next time when it's cooler.

It is a long-established Japanese confectionery shop located on Senbon Street. Their fresh sweets have a limited shelf life, so I chose their specialty "Nishijin Flavor" for its longer shelf life. It is inspired by Nishijin fabric, with a black sesame seed-filled sweet bean paste wrapped in a feather-light mochi skin. It can last for 10 days at room temperature.

It was my first visit. I wanted to try some dried sweets today, so I visited without a reservation. There doesn't seem to be a parking lot, but there was a coin parking nearby. The Murasakino I received had a strong saltiness from the Daikokuji natto, rather than sweetness, and it seemed to go well with both matcha and sencha. It was my first time trying it, but I like this kind of sweets. They have unique personalities. The fresh sweets were all delicate and cute, and I couldn't help but be drawn to them. I got "Haru no Mai" for myself. It was a sweet made with uirou, and it was a gentle and delicious sweet that I like. Above all, despite being a long-established store, the owner's personality is wonderful. They were always friendly and welcoming, not too formal, and they greeted me very kindly, even though I came from Osaka. Of course, delicious sweets are important, but don't you also want to buy from someone like this? It seems that Kyoto's traditional sweets have all increased in price today, but I think they are making an effort with their prices here. Highly recommended.

This time, I went on a mini trip to Kyoto for 1 night and 2 days with 4 people for a spring break camp with recreational activities and outdoor activities. We first traveled by bus to Kinkaku-ji, where we encountered a special wagashi that can only be purchased at Kinkaku-ji. It's called "Kinkaku An-iri" and it is made by Senbon Tamaki Jukken. We bought 2 sets of 6 pieces each for 1,100 yen per piece. We enjoyed it with green tea. The wagashi has Kinkaku-ji embossed on the surface, Kyoto mountains on top, and two pieces of gold leaf. Inside, there is red bean paste and wasanbon sugar, with a piece of Kinkaku-ji natto in the middle. It's a sophisticated wagashi for adults! We enjoyed it very much. Thank you for the meal.

This time, I purchased the following three items: 1) Suzukaze: black sugar, kudzu, bracken starch 2) Moraimizu: gyuhi, smooth red bean paste 3) Umehana: kuzu, smooth red bean paste. The standout item was "Suzukaze." By using both kudzu and bracken starch, it created a nice combination of the elasticity of kudzu and the softness of bracken starch, with a subtle sweetness from the black sugar.

This time, I purchased the following two items: 1. Moss Water: kuzu, koshi-an 2. Star Droplets: kuzuyaki Both 1 and 2 are wagashi made with kuzu. For 1, the amount of koshi-an inside is a bit too much in my opinion. I prefer it with a little less an. For 2, it's a kuzuyaki, but is it rare to have a greenish color for kuzuyaki? It has a slightly chewy texture.

Director Shinichi Fujisaki of BODYPIT KYOTO here. When it comes to traditional Japanese sweets, Kyoto is the place to go. The "fusen" was absolutely delicious. Its light and fluffy texture was delightful. The gentle sweetness was perfect. Such a tasty treat. Since it's close by, I will definitely visit again.

I received this from a friend who knows I have a sweet tooth. Thank you as always. They are so cute and beautiful that I almost don't want to eat them. The size and taste are very elegant. The texture of the red bean paste is incredibly smooth. With a hot cup of tea, I could easily eat four in one go, but I'll resist and save two for later. Looking forward to enjoying the rest tomorrow. Thank you for the meal!

No parking lot, but worth a visit for the limited-time snow mochi available this season. The tsukune-imo (mashed sweet potato) is said to be most delicious two months after harvest, when it is used to make the snow mochi. I purchased the snow mochi, haguhijiri mochi, and kagamiishi (dried sweets). The fluffy tsukune-imo with sweet egg yolk filling in the snow mochi was exquisite. The haguhijiri was elegant and chewy, while the kagamiishi had a crispy meringue-like texture. I also plan to try their signature Nishijin products next time. Will definitely be back next year.

① Roasted chestnuts: Chestnut paste, black bean paste ② Chestnut mochi: Double-layered mochi, black bean paste ③ Kourin Kiku: High-quality, black bean paste ④ Autumn in Kosho: Roasted flour, black bean paste ⑤ Masarikusa: Uirou (rice cake), black bean paste The roasted chestnuts (①) have a different taste compared to chestnut paste, and they are quite good. The chestnut paste here is also delicious. The "roasted flour" in Autumn in Kosho (④) was quite easy to eat. The double-layered mochi and uirou are quite soft. One drawback is that all of them use black bean paste. It would be nice to have some variations with white bean paste to expand the options.

I purchased these wagashi at Shinjuku Takashimaya through the Kyoto Airlines service. Previously, reservations were made by phone, but starting this month, reservations can only be made online. Payment is completed during the reservation process, so on the day of pick-up, it's just a matter of collecting the items. A set of four wagashi costs 1,890 yen (tax included). - Kuzubudou: A grape inside a kuzu (arrowroot) jelly and sweet bean paste. The grape aroma blends well with the smooth bean paste, creating a harmonious combination. The bean paste is elegant, soft, and melts in your mouth. - Kinshuusui: A moist and delicate sweet potato cake with a few large red beans inside. The red bean flavor is prominent and the texture is soft and ephemeral. - Kogozue: A chestnut sweet with a subtle sweetness and a smooth outer layer. The chestnut flavor is natural and not overly sweet. The outer layer is slightly chewy with a restrained sweetness. - Tsurumomiji: A sweet potato bun with a mild sweetness and a balanced texture. The sweet potato aroma is present, and the overall taste is elegant and not overly sweet. It pairs well with green tea. Overall, the wagashi have a subtle sweetness and a refined taste. They are enjoyable on their own and do not leave a cloying aftertaste. I found them to be delicious from the first bite. I look forward to trying their Yuki Mochi next time. Apparently, they also have a café nearby in Kyoto, which I am curious to visit.

I purchased wagashi from Tamashoken for the first time in a while. I bought two items: Koborehagi with white bean paste and Kikyo with gyuhi and white bean paste. I have had Kikyo before and I love the gyuhi. The texture of Koborehagi was a bit soft.

This is a traditional Japanese confectionery shop that is favored by the temples of Ninna-ji, Daikaku-ji, and Kinkaku-ji. During the Boys' Festival, it is a long-standing custom to enjoy kashiwamochi and chimaki with the carp streamers and samurai dolls. Located on Senbon Street, which used to be the main street called Suzaku Oji in the Heian period. It is just a three-minute drive west from Imadegawa Street on the north side of the Imperial Palace. This is one of the long-established confectionery shops in Nishijin, favored by the wives of Nishijin textile manufacturers. On May 5th, which is a public holiday on Wednesday, they are normally closed but work hard to prepare kashiwamochi and chimaki for the Boys' Festival. In Kyoto, such thoughtful gestures from merchants are appreciated, and many wives become regular customers. Kashiwamochi is priced at 270 yen each, while a set of three is 1200 yen and a set of five is 2000 yen.

This is "Senbon Tamazukuri" on the west side of Senbon Street, going up Imadegawa in Kyoto. It is one of the traditional Japanese confectionery shops in Nishijin. The sweets are lovely to look at, delicious to eat, and elegant. The cute and delicate designs on the wrapping paper are wonderful. The pale mint green paper bag with red mountain ash berries represents the beautiful four seasons of Japan. Among the traditional Japanese confectionery shops in Nishijin, this shop is highly recommended for its lovely and delicate feminine sensibility. Their signature sweet, "Nishijin Flavor," is packaged in a miniature version of a kimono, making it look exquisite. The seasonal half-baked sweets with a shelf life of about 10 days are also a favorite. They offer a variety of dried sweets, manju, fresh sweets, and more, making them perfect for entertaining guests or serving as tea snacks. The balance between the tea and the sweets is crucial to bring out the best flavors. Enjoy pairing them with your favorite fan, and remember that sense is essential in everything. Have fun choosing the tea utensils, tea trays, plates, calligraphy paper, and more. It's a delightful experience. The signboards with calligraphy that say "Daikeiji," "Kinkakuji," "Ninna-ji," and "By Appointment" are lined up. These are all prestigious temples and imperial palaces. It's a top-notch confectionery shop for these esteemed places. It's surprising that this shop has low ratings on food review websites. It's one of the top 24 traditional Japanese confectionery shops in Kyoto for me. The sweets are delicious, beautiful, and diverse. Some items are easy to use and have a good shelf life. The location is easy to find, and the variety of sweets is impressive. It's a mystery why it's not well-rated. Do people not understand high-quality traditional Japanese sweets? Just like haute couture in fashion, customizing and choosing the best is essential for both clothing and food.

In February, the fragrance of plum blossoms is a delight. One of the great things here is that they creatively incorporate the seasonal essence into traditional Japanese sweets, capturing the essence of each season. It's like a work of art! I recently saw their new creation, a lovely red and white azuki bean-filled rice cake. I also received a sample of their dried plum sweets, beautifully wrapped in a charming paper. The packaging is just so elegant and thoughtful. Thank you very much. The cost for this gift was 864 yen.

"Senbon Tamazushi Ken / Fuku Ushi ☑︎ 432 yen ☑︎ 525g (per box) ☑︎ Tokiwagi ☑︎ White sweet bean paste. Purchased on the New Year's Eve Kyoto flight at Shinjuku Takashimaya's famous confectionery selection. It's nice to be able to enjoy Kyoto sweets at home from New Year's. The Tokiwagi-made dough has a slightly chewy texture similar to Yubeshi, with a slightly baked feel and a good bite, making it easy to eat. The sweetness of the dough itself is moderate. The round white sweet bean paste is firm yet soft, allowing you to enjoy the deliciousness of the white bean paste."

Senbon Tamajukken / Fukuushi 432 yen / 525g (per box) / Dango / White sweet bean paste Selected as one of the top 100 sweets at Shinjuku Takashimaya, purchased on the New Year's Eve flight from Kyoto I'm happy to be able to enjoy Kyoto sweets at home from New Year's Day ♪ I love the soft and chewy dango dough, with a delicate firmness that makes it a pleasure to eat without any roughness on the outside On top, there are sweet potatoes, black beans, and chestnuts, creating a New Year's atmosphere all at once The chestnut has a sweet simmered flavor, the black beans have a moderate sweetness and a lingering texture, and the sweet potatoes are soft and tender, which I haven't tried in this shape before The white sweet bean paste filling is slightly less due to the thickness of the dough, but it didn't bother me as the satisfying dough made up for it The sweetness is subtle and elegant.

Senbon Tamajyukyu / Shunko ☑︎ 432 yen ☑︎ 525g (per box) ☑︎ Snow Mochi Kinako ☑︎ White Anko (Red)Selected as one of the top 100 sweets at Shinjuku Takashimaya, purchased on a New Year's Eve flight from Kyoto. It's nice to be able to enjoy Kyoto sweets at home from New Year's. This visually appealing product usually contains egg yolk paste, but this time it has white anko. The fluffy Snow Mochi Kinako has a subtle yam flavor that is not overpowering, with a mix of chewy and airy textures. The white anko filling, in a festive red color, is satisfying despite appearing small, and has a restrained sweetness balanced by the robustness of the white anko.

Senbon Tamajukken / Celebration ☑︎ 432 yen ☑︎ 525g (per box) ☑︎ Kinton ☑︎ Tsubu-an Selected as one of the top 100 sweets at Shinjuku Takashimaya, purchased on a New Year's Eve flight from Kyoto It's delightful to be able to enjoy Kyoto sweets at home from New Year's The outer layer made of kinton is delicate in appearance, with a firm bottom part The sweetness is more subtle than expected, with a crumbly texture and slightly difficult to eat in the softer parts The filling is tsubu-an, with a moderate graininess and a strong sweetness!

Senbon Tamajukken / Kitayama Shigure ☑︎ 1836 yen (per 4 pieces) ☑︎ 541 kcal (per 4 pieces) Recently, I feel like I've been encountering a lot of wagashi, such as rolled confections and black bean paste-filled rolls. It's nice how the bean paste completely separates from the confection, making it easier to imagine the taste compared to nerikiri. The outer confection is firm due to being chilled, sometimes giving a slightly gummy texture which can be nerve-wracking until you taste it. This one has a more subdued gummy texture, but it's still quite simple. The black bean paste inside is robust and flavorful, typical of Senbon Tamajukken, which I enjoyed. However, I felt that the outer layer was a bit lacking. Just my personal opinion!