Tawaraya Yoshitomi has been making traditional Kyoto sweets since it was founded in 1755. Unryu, which is wrapped in ogura bean paste and murasame bean paste and represents a dragon riding on a cloud, is known as a representative confection, and there are also many fans of seasonal Japanese confectionery with the motif of Kyoto festivals. The Gozan Mikasa, which is available at this time, is carefully hand-baked one by one, and comes in a set of three types: one with black bean paste and mochi, one with marmalade, and one with black bean paste and raisins. Not only is it cute to look at, but you can also enjoy a variety of flavors.

Established in 1803 (Kyowa 3), a long-established Kyoto confectionery [Tsuruya Yoshinobu]. The 1st floor of the main store, which incorporates the style of sukiya architecture into the traditional Kyoto townhouse style, is lined with famous sweets that have been loved for a long time, such as yuzu mochi, which has been around for about 150 years. Among the seasonal Japanese sweets available, this is the one where you can enjoy the coolness of Kyoto for a moment. Ogura mizu-yokan mimics the capital letters of Nyoigatake, and when served on a plate, the capital letters of red bean jelly emerge. Chill it and enjoy the smooth taste and the texture of Tamba Dainagon adzuki beans.

Since its founding in 1922 (Taisho 11), a long-established Kyoto rice cracker shop [Seki Confectionery Honpo (Tobei-an)] has pursued better quality and taste while cherishing hand-baked by craftsmen while inheriting the old manufacturing method and tradition. ]. In addition to popular products such as the matcha Kurama cedar, which is a crispy rolled wafer filled with plenty of rich matcha cream, egg rice crackers branded with the Gozan stamps and Miyako fan are available for a limited time. With a toothpick pierced into it, it looks cute and looks like a paper fan.

Kanshundo is a long-established store that has been preserving the noren of making Japanese sweets since the time when the Great Buddha of Kyoto existed at Hokoji Temple in Higashiyama. For generations, we have inherited traditional techniques and are particular about using high-quality ingredients to create seasonal Japanese sweets. At Kanshundo, Kyoto Uchiwa fans are adorable sweets that appear only this season. The traditional confection, kankingyoku, made by boiling down agar and sugar until it hardens, is made into the shape of a fan, and the patterns of the bonfires of the five mountains are drawn on it. The colorful colors are very refreshing, making it the perfect gift for the current season. Reservation required.

130 years after its founding, [Kyogashi Tsukasa Suetomi] still maintains the old-fashioned formality and continues to make heartfelt sweets. The charm of Kyoto confectionery is not only the taste, but also the eyes and ears, and various sweets have been created. At [Kyoto Kashi Tsukasa Suetomi], Kyoto Gozan version of Kaizenzai, which has been loved by the people of Kyoto for more than 100 years as a food to beat the heat in the hot midsummer, has appeared. On a hot day, you want to recharge your energy with a gentle sweetness of Zenzai.

[Kyogashi Kogetsu] has created sweets that go beyond the framework of traditional Kyoto sweets, such as Senju Senbei, which is a corrugated cookie dough sandwiched with cream. The Gozan of Kyoto, which is sold only during the Gozan no Okuribi, is a gem of a springy grilled skin sandwiched with a special red bean paste made in-house. Dainagon adzuki beans are wrapped in a chewy rice cake wrapper with gold leaf and branded with the characters of the Gozan, which resembles the bonfire of the Gozan.