Japanese Confectionery Chef: Takehiro Fujita
February 27, 2024
4:00PM-5:00PM PST
$10 JFGM Member | $20 Non Member
Kyo wagashi is a type of Japanese confectionery made in Kyoto by Kyoto trained artisans. With a history of about 300 years, the name ”Kyo Wagashi" distinguishes confections made in Kyoto, the "capital," from confections made in the provinces.
Kyoto confectionery has developed through the creation of confectionery offerings at traditional festivals, ceremonies, as well as refined tea confectionery for chanoyu.
In 1995, Kyoto Confectionery Fujikou was established in Kameoka City, Kyoto Prefecture. Based on the concept of "local production with local water," they make confections that take full advantage of the flavors of locally harvested ingredients. Kyoto Tamba has been long called "Kyoto's Kitchen" because of the abundance of crops grown there. The fog that forms in late autumn and the clay soil nurture large, high-quality ingredients. Tanba dainagon azuki beans, Tanba black beans, and Tanba chestnuts were historically brought to the capital as gifts, and are now used in Kyoto cuisine as top-quality ingredients. In 2017, the founder moved his factory to the azuki bean production area to make connections closer to the raw materials and established "Azuki-no-Sato Co".