
A staple of Kyoto sightseeing! Enjoy a “Japanese sweets making experience” at a long-established Kyoto confectionery shop!
There are many types of Japanese sweets, and the more I researched them, the more I realized how profound they are. When I looked it up on Wiki, I learned that there are various ways to classify Japanese sweets, and in Japan, from the perspective of preservation, they can be divided into fresh sweets, dried sweets, and semi-fresh sweets based on their moisture content. . Namagashi have a high water content, and include daifuku, dango, ohagi, and the ``nama yatsuhashi'' that can be made using the plan we will introduce below.Among them, ``nerikiri'' is called jonamagashi, and is the highest grade. means fresh sweets. Dried sweets with a low water content include rice crackers, arare, rakugan, yatsuhashi, and ``Wasanbon.''