The summer citrus sweets have ended, and now it's time for the winter citrus sweets. At the Isetan Shinjuku store, there is a whole refrigerated case filled with winter citrus sweets. It's great that you can buy just one for yourself without having to order in advance. The price is reasonable since you don't have to pay for the box. The winter citrus sweets cost 1,512 yen. Despite being called winter citrus, it's actually made with grapefruit, so it has a unique bitterness and lightness. I personally prefer this over the summer citrus sweets. The clear and refreshing taste and texture of the winter citrus sweets, made with agar, sugar, and grapefruit, offer a delicious experience that you can't find elsewhere. It seems they will be available until late September, so be sure to try them out.

The average rating is 3.0, with scores ranging from 2.9 to 3.1. The mooncake-like dessert has a different filling and the outer layer crumbles softly. It is delicious. The dessert is called "OIMATSU ONLINE STORE Yamanin Souka Fruit Mooncake" and is priced between 1,512 yen (tax included) and 4,428 yen (tax included). It is a Kyoto-style mooncake made with a white bean paste mixed with dried fruits (orange peel, raisins, pineapple), wrapped in lightly cooked red bean paste, and baked with a crumbly dough on the outside. It is available for purchase year-round and has a shelf life of 30 days at room temperature. Contains wheat, eggs, dairy, almonds, and oranges. Not suitable for infants under 1 year old due to honey content. Available in 5, 10, and 15-piece boxes. The store, "Yushoku Kashi Gochojinjo," was established in 1908 in Kamihichiken, the oldest geisha district in Kyoto. The confectionery shop specializes in traditional Japanese sweets used in court ceremonies and tea ceremonies, based on ancient court etiquette. Confectionery is a tool for communication that connects people. Through Kyoto's confectionery culture, we aim to convey the history and culture of Kyoto.

On April 15, 2023, I felt reluctant to go out in the rain. However, I had already reserved some sweet treats and went to Shinjuku Isetan to buy them. For lunch, I had a satisfying "Katsu Don" at "Yabu Shige" in Yomemachi. I then took the subway from Yomemachi to Shinjuku 3-chome, arriving at 13:38. I visited Shinjuku Isetan, which had recently completed a major renovation of the Japanese sweets section at the end of March. It looked quite different with brands like "Suzukake," "Toraya," "Ro Sho," and "Ippodo." However, traditional sweets like "Matsukaze" and "Shitatari" had significantly reduced in availability. I then went to "Ro Sho," which had returned to its original location after the renovation. They had a good selection, including plenty of "Natsu Kanro" displayed in a refrigerated case. I couldn't resist buying the "Natsu Kanro," a popular summer treat from Ro Sho. When I got home, I put the "Natsu Kanro" in the fridge. The next day at noon, I enjoyed it. Made from Yamaguchi Prefecture's summer oranges, sugar, and agar, the treat was simple yet delicious. It had a refreshing acidity and a clean sweetness, free from artificial additives. Just like how "Natsu Mikan" has been replaced by "Amanatsu" and "Grapefruit," the business of department stores is also changing.

I first tried it in Arashiyama and loved it. I bought it at Isetan and it was delicious as always. I'm so happy that you can buy Kyoto's specialty in Tokyo. Since it's a seasonal item, I will definitely go buy it again. It's my second favorite after Suya's chestnut sweet. Thank you for the delicious meal.

I want to become an old man who can say things like "This flower has ears and leaves, so it can be eaten and drunk." Today, I visited a few traditional Japanese confectionery shops in Shinjuku Isetan and had a meeting to purchase seasonal sweets for next month. I first visited Kameya to pick up their specialty sweets for an offering on the 16th. Then, I bought some sweets for myself from Roshogatsu. The highlight was the Koryu Kiku, a steamed sweet potato bun with a design inspired by the Kiku motif from Ogata Korin's artwork. The simplicity of this sweet was delightful, with a subtle green aroma. The accompanying dried sweets were also simple and not overly sweet, enhancing the experience of enjoying matcha. It's a shame that not many traditional Japanese confectionery shops in Tokyo offer such refined and seasonally appropriate sweets for tea ceremonies.

The "Nagoshi no Harae" ritual on June 30 is a traditional event to pray for good health in the remaining half of the year. In Kyoto, there is a custom of eating "Minazuki" rice cakes to coincide with this event. Minazuki is only made by certain shops for a few days at the end of June, and not all shops in Tokyo make it. The Minazuki sale at Oimatsu is from June 25 to June 30. I visited on the first evening, but it was already sold out. I made a reservation and went back. The base of the rice cake is said to clear away the summer heat, with sweet bean paste on top. It's a traditional Japanese sweet that captures the season. I could easily get addicted to it.

Takeout summer citrus jelly, almost taken by my second son, I managed to have just one bite. Refreshing citrus flavor with a crisp sweetness. It's a delightful treat with a refreshing appearance, perfect for the beginning of warmer temperatures. Thank you for the meal.

On December 31, 2021, for this year's "New Year's Eve soba," I prepared two types of dried noodles: "Karasumi soba" and "Toro toro soba" made from tea soba. I quickly went shopping at Nihonbashi Takashimaya to purchase "Virgin Oysters" and had a final meeting for the sweets for the first kettle at Suefu-san. Next, I went to Shinjuku Isetan to purchase the reserved "Hanabira mochi" from Tsuruya Yoshinobu. I greeted the familiar staff at Toraya and then purchased the "Hanabira mochi" at Ro Sho at 14:40. The Toraya stores in Kansai use gyuhi (soft rice cake) while the Toraya main store in Akasaka, Kanto uses mochi (rice cake). The soft ones are only available on the day. The ones from Tsuruya Yoshinobu and Ro Sho are made with gyuhi and Hanabira mochi, so they last longer. I will have the Tsuruya Yoshinobu's "Hanabira mochi" on January 1, 2022, and then have the Ro Sho's. Hey, Matsu! If you know "Tommy and Matsu", you are from the Showa era. The Hanabira mochi, soft like a baby's cheek, has a strong aroma of miso paste. It has a stronger miso flavor compared to Tsuruya Yoshinobu's. As expected from Ro Sho, it was delicious.

The "Old Pine" wagashi: Price: 432 yen Weight: 50g Many wagashi sweets have a firm texture like clay, but the ones from Old Pine are always enjoyable without any discomfort. The outer layer of the wagashi is slightly firm yet smooth, melting in your mouth with the flavor of the sweet bean paste being the main focus. Unlike other shops, there are times when you can taste artificial coloring in the sweets. The white bean paste inside is generously chunky, with a strong sweetness and rich flavor that holds its own against the outer layer.

Shinjuku Sanchome Station is right next to Isetan Shinjuku. They still had sakuramochi available! Right now it's the season for kashiwamochi, so there were mostly kashiwamochi available. This wagashi shop in Kamigyo-ku, Kyoto wraps their sakuramochi in sakura leaves, which is a gentle touch. The koshian (smooth red bean paste) was also gentle and delicious.

The reviewer had lunch at home on February 12, 2021, then went to the "Toraya" store at Isetan Shinjuku to purchase seasonal sweets. They also bought "Uguisu Mochi" and "Tsubaki Mochi" at the "Roshou" store. Later, they visited the "Toraya Akasaka Main Store" to buy the limited edition "Tsubaki Mochi Red." The Uguisu Mochi had a soft texture with vibrant Uguisu powder on top, which is made from green soybeans. The Tsubaki Mochi came in three colors, including the exquisite "Tsubaki Mochi Red." Overall, the reviewer enjoyed the sweets and plans to visit again next month.

"Old Pine / God's Plum ☑️ 432 yen ☑️ Konashi-sei ☑️ I hate red bean paste, so I always check carefully for cochineal in red and pink foods. Of course, I was relieved to see that it wasn't used. The Konashi-sei dough has a smooth texture with a strong white bean paste flavor that I enjoy. The white bean paste in the middle is different from the outside, with a dense and robust impression rather than just smooth. It's not too sweet, but not overly sweet either."

I love the Jyouyou Manju from Ryoumatsu! It costs 465 yen for 50g and is perfect for gifts. The manju is designed to look like a wreath and is cute and simple, yet the taste never gets boring. The dough is thick and chewy, with a subtle sweet potato flavor that spreads gently. I always think I could eat just the dough alone. The anko filling inside is strong and flavorful, not too sweet, and doesn't feel overwhelming. The strong flavor of the anko spreads out, and even though it's sweet, it doesn't feel too heavy.

"Kurimatsu / Christmas Eve ☑︎ 465 yen ☑︎ 50g ☑︎ 112kcal ☑︎ Made by Kinton ☑︎ Black sweet bean paste I love this type of traditional Japanese confectionery made with sweet potato so much that I never get tired of it no matter how many times I eat it! This one made with sweet potato by Kurimatsu has a rich sweet potato flavor that always gets me excited. The texture is not too firm, which may sound unappetizing, but it feels pleasantly sticky at room temperature and firms up nicely when chilled. The sweet potato flavor is strong and the sweetness is moderate, with more sweet bean paste inside compared to regular ones. The black sweet bean paste inside is not too heavy, allowing the sweet potato flavor to shine through even more."

Old Pine / Boots ☑︎ 432 yen ☑︎ 50g ☑︎ 123kcal ☑︎ Konashi-sei ☑︎ White bean paste My favorite Japanese sweets shop ♪ I wonder if the only place in Tokyo that handles fresh confectionery is Isetan Shinjuku? During Christmas time, there are four types of fresh confectionery available, and they have a Christmas-like finish. The konashi-sei around it is not overly sticky and can be eaten without sticking to the tongue. The overall sweetness is moderate, and the flavor of the white bean paste is mild. There is a slightly unique taste in the red fresh confectionery, but it felt a bit strange... The topping, designed to look like snow on boots, has a slightly crispy texture, and it seems to be made with sweet potatoes. The white bean paste inside has a smooth texture and is slightly sticky, but does not feel heavy. Those who can tell the difference from the kneaded paste around it, but the sweetness is moderate, giving an elegant impression.

Old Pine / Cold wind ☑︎ 50g ☑︎ 127kcal I don't often see this type of wagashi (traditional Japanese confectionery) being sold. While kinako or mochi-based sweets are nice, sometimes this type of wagashi is good too. The outer layer of nerikiri is always solid and has a satisfying texture. The anko (sweet red bean paste) is not overly sweet like brown sugar, and the flavor is not too strong. The white an is not watery or sticky, but has a strong presence. The simplicity of the outer layer allows the white an to stand out more.

"Old Pine / Winter Camellia ☑️ 50g ☑️ 127kcal Although it is a mochi-style wagashi, it looks a bit like nerikiri from the outside. The white bean paste inside is not sticky, and the dough is soft and chewy, with good texture. It is not overly sweet, which is a plus. The dough is on the thicker side. Even though it is a simple dough, the pink color makes it stand out. The white bean paste inside pairs well with the dough. The slightly sweet white bean paste is elegantly made, and the overall combination is excellent."

"Kuramatsu / Yukishibori ☑︎ 50g ☑︎ 102kcal This wagashi (traditional Japanese confectionery) made with tsukune-imo (mountain yam) from Kuramatsu, which is regularly sold, is simple yet my favorite ♪ I wonder if only Isetan Shinjuku in Tokyo handles Kuramatsu's wagashi? The pure white tsukune-imo part has a creamy and soft texture with a slight fibrous feel, providing a satisfying bite. The sweetness from sugar is almost non-existent, allowing you to fully enjoy the flavor of tsukune-imo, which is hard to find in other stores. Even if there are wagashi made with tsukune-imo elsewhere, it's hard to find one that can be enjoyed as much as this one ◎ The anko (sweet red bean paste) inside is smooth and has a very restrained sweetness. The strong presence of tsukune-imo makes the anko less prominent, but since I look forward to the overall experience, I don't mind that much."

The "Old Pine" Windflower Sweet Potato Manju changes its lineup each time, so I sometimes hesitate for a moment, but it is my favorite wagashi, so I end up buying it every time. The anko filling is peach-colored white bean paste, surrounded by a slightly sticky dough with a fluffy texture rather than elasticity. The dough alone is satisfying, with a sweetness that spreads with each bite. It has a much more satisfying texture than a regular wheat flour manju. The cute peach-colored anko inside has a sweet white bean paste flavor without being too heavy, making it elegant. You can eat the anko and dough together or separately, but in the end, eating it alone is the best.

"Old Pine / Boar's Child Mochi ☑︎ 432 yen ☑︎ 50g ☑︎ 117 kcal ☑︎ Double-layered Mochi with Broken Chestnut Filling. I used to think that sesame was popular in boar's child mochi, but after learning otherwise, I actively eat the sesame-free version. The dough is made with double layers, making it soft and chewy. It contains kudzu powder, giving it a bouncy appearance. It doesn't melt completely, but it has a pleasant softness without any discomfort, wrapping the filling gently in a round shape. The double-layered mochi itself is not overly sweet or flavorful, making it easy to eat. The filling inside is a delightful chestnut inclusion. When cut in half, the filling may appear slightly dry, but when eaten, it holds together well and is not bothersome. The texture of the chestnut and the sweetness of the filling are well balanced. The amount of filling is appropriate for the thickness of the skin."