What more fitting sweet for tea by the river than Tawaraya Yoshitomi's (俵屋吉富) 'Kamogawa-ayu' (鴨川あゆ).
Delicately flavoured with ginger, the confection is inspired by young sweetfish gathering in the clear blue waters of Kyōto's Kamo River.

#Kyoto #wagashi #鴨川あゆ

Atsuko-san shows us the best way to eat hamazuto (浜土産)...using the shell as a spoon!🐚🥣
It's a little tricky prizing open the shells, but that's what makes them the perfect container for sweets😋

#wagashi #和菓子 #Kyoto
(she did enjoy it, despite the odd look on her face🤣)

Inside the shell a rich amber jelly encases a dark, pearl-like bean. This miso-flavoured hama-nattō (浜納豆) gives the sweet confection a salty kick🦪😋

#wagashi #和菓子 #Kyoto #京都 #hamazuto #浜土産 #Japan #shell #pearl #亀屋則克

Management should give everyone Yatsuhashi!
I like it so much, I'm sure it can't be ruined.

#yatsuhashi #wagashi

Although bamboo itself does not inspire many traditional sweets, the leaves of the plant make for a handy wrapping or even as a small plate!🎋

#Kyoto #京都 #Japan #wagashi #和菓子

'Hakusho' (薄暑) is a seasonal word that refers to those early summer days when you first begin to sweat in the warm weather.

Itotatsu's blue and white nerikiri is made from mugikogashi (麦こがし 'roasted barley flour'). The sweet is twisted into a lily bulb shape.
#wagashi #和菓子 #練り切り #京菓子

After gobbling up the chimaki, there's a certain way to fold up the leaves and twine (to make it easier for the host to clear away).

#GoldenWeek #Kyoto #京都 #Japan #和菓子 #wagashi #chimaki #ちまき #teaceremony