Japanese hotel-made confectionery has brand equity.
People often give them for present.
Today’s sweets is the present given to guests at a wedding reception.
Baked cake of Gosenjyaku Hotel in Kamikochi.
Kamikochi is the scenic national park and visited many people.
This cake contains walnuts.
We love sweets made of ingredients to a particular locality.
Dagashi is cheap Japanese junk food snacks for children, but they have high quality and popular to adults.
You can buy them at convenience stores.
The country used to be dotted with mom-and-pop candy shop, dagashi specailty stores, but they are rare today.
Mom-and-pop candey shop sells not only dagashi but also some toys.
My son likes airplanes made of paper.
Dagashi date back to the edo period.
A distinction was made between “jo”, or luxury “gashi” treats made with white sugar, which was expensive, and “da”, or inferior, gashi made with cheaper sweeteners like starch syrup and brown sugar.
I like “kinakobo”, which is made of sugar, starch syrup and other ingredients molded into sticks and coated with “kinako”, or toasted soybean flour.
The sweetness is just right.
They tried to match the sweetness of sun-dried persimmon, which was a popular sweet snack in the days of Edo.
I ate sakuramochi yesterday.
This is traditional Japanese sweets, using cherry leaves.
We eat sakuramochi in this season.
The cherry leaves have adistinct aroma and salty.
The azuki-bean filling kicked in it is sweet.
The combination of salitiness and sweetness is very addictive.
Sakuramochi comes in two types.
This is the western version, calllled “domyoji”.
It is made with steamed sticky-rice flower and
has a sticker texture.
This is the eastern version, called “cyomeiji”.
The pink parts around the bean paste is made of
baked diluted wheat flour.
