A short history of wagashi, traditional Japanese sweets:
In ancient Japan, Japanese desserts were made of fruits and nuts. In fact, a cookie-like treat made of chestnut and walnut flour was excavated in Yamagata Prefecture, and dated back to the Jomon era. In the 7th century, dark brown sugar was brought to Japan from Tang Dynasty China, and since the average person could not afford sugar, it was mainly eaten as medicine. During the Edo era (1603-1868), sugar production in Japan increased and anko (sweet red bean paste) became more common, though it was still considered a luxury. As the Japanese tea ceremony developed, so did the consumption of wagashi, which became an integral part of Japanese tea-drinking culture as we know it today.
Discover 7 Wagashi Shops in Tokyo for Traditional Japanese Desserts
tokyobyfood.com/wagashi-shops...
Introduction of the shops introduced in this video:
1. Kototoi Dango 言問団子 (Mukoujima, Sumida-ku, Tokyo)
Kototoi Dango was founded over 160 years ago in the late Edo period. Located near the Sumida River, a famous spot for cherry blossom viewing, many people visit the store during sakura season to get their dose of dang good dango. The shop gained popularity, and customers would buy the tri-colored kototoi dango to take on hanami, or cherry blossom viewing picnics. Kototoi Dango’s iconic dessert comes in three flavors: white anko, red anko, and miso. This wagashi shop also makes monaka, a type of rice wafer filled with bean paste. The exterior is shaped like an oystercatcher bird, Kototoi Dango’s emblem.
2. Chomeiji Sakura Mochi 長命寺桜もち (Mukoujima, Sumida-ku, Tokyo)
Operating since 1717, Chomeiji Sakura Mochi is the birthplace of the Kanto-style sakura mochi. This style of sakura mochi consists of a flat, smooth piece of mochi wrapped around anko (sweet red bean paste). The Kansai-style sakura mochi is more textured (some might say, rice-y), and fully encloses the bean paste inside. Both are recognizable by the signature pickled sakura leaf they are wrapped in.
3. Shiono 塩野 (Asakusa, Taito-ku, Tokyo)
Shiono (塩野) is a Japanese wagashi shop that was established in 1883, towards the end of the Meiji era. They use traditional methods to make wagashi by hand, using high-quality ingredients with no additives or preservatives. Shiono is also the maker of wagashi for Sensoji Temple in Asakusa. They are a popular wagashi shop in Tokyo for mame daifuku, and also create gorgeous nerikiri wagashi masterpieces, made by combining sweet bean paste (“shiro-an”) and rice paste (“gyuhi”). The result is a sculptable material that can be made into shapes that reflect the seasons. It’s edible art!
Sumida Park (Mukoujima, Sumida-ku, Tokyo)
Sumida Park is a popular hanami spot located alongside the Sumida River, with a view of Tokyo Skytree. With over 510 sakura trees, it’s a gorgeous sight during cherry blossom season in Tokyo, and the hanami doesn’t have to stop in the evening either, as the trees are illuminated at night. Bring along a picnic and enjoy this beautiful Tokyo cherry blossom viewing spot!
🎬CREDITS:
HOST: Shizuka Anderson
DIRECTOR OF PHOTOGRAPHY » David Woo
VIDEO EDITOR » Jason Conde
PRODUCER » Serkan Toso
FIXER: Rika Hoffman
#japan #japanesesweets #sakura #cherryblossoms #tokyo #asakusa #wagashi