The most common type of higashi use wooden molds called 'kigata' (木型) to create intricate designs in sugar.

Kigata were used to make both smaller, affordable sweets for tea ceremony, and larger, often prohibitively expensive creations for special celebrations or for display.

#higashi #干菓子 #Kyoto #sweets #confections #京都

Kameya Yoshinaga's (亀屋良永) 'Ōharaji' (大原路 'Ōhara road') changes with each season. This month, 'tsuki-akari' (月あかり), was inspired by the harvest moon and chestnuts.

A moon made from suhama (すはま) sits in a slab of rakugan (落雁 - pressed starch and sugar).

#干菓子 #higashi #confectionery #Kyoto #京都 #kyogashi #京菓子 #autumn #chestnuts

And what better sweets to enjoy with a trip to the 'Silver Pavilion' than Tawaraya Yoshitomi's (俵屋吉富) 'ginshadan' (銀沙灘).
Flavoured with hama-natto (浜納豆), the higashi (干菓子) have a sweet and salty taste that pairs perfectly with matcha🍵🙌

#higashi #干菓子 #wagashi #和菓子 #Japan #Ginkakuji #銀閣寺

Of the many 'sea bream' kigata on display, one was created by Horikyūraidō (掘九来堂) for use in a movie called Onna-no-saka (女の坂).

About the size of a newborn, such large sweets were intended as a display of wealth and would be cut up into slices of sugary sashimi for guests!

#干菓子 #higashi #japanesesweets #traditionalsweets #京都 #Kyoto #Japan

As the bigger sweets were intended for display they typically featured auspicious motifs, such as cranes, pines and turtles.

When finished the 'sculptures' were often coloured with edible paint to enhance the designs🎨🖌️

#干菓子 #higashi #japanesesweets #traditionalsweets #京都