Kanzarashi made with natural spring water
Kanzarashi is a traditional sweet that has been made in the Shimabara area in the past. It is said that “Kanzarashi” originated from the wisdom of the residents of Shimabara, who used to make dumplings from rice flour and eat them in spring water to keep the rice scraps from spoiling. The recipe for the honey used on the dumplings differs from household to household and from store to store, making it possible to enjoy a variety of flavors, which is one of the charms of this sweet.
KORO-GAKI, THE PERSIMMON’S SWEETNESS IS ENHANCED BY EXPOSURE TO COLD WINDS
Koro-gaki, which goes well with Uji matcha, has been loved as a tea confectionery and a good luck charm for the New Year, and has been deeply connected with Uji’s tea culture. Also known as “koromusubaki” or “koro-kaki,” koro-gaki is made from a small astringent persimmon called “tsurunoko-gaki” that dries easily. Produced in winter, the persimmon’s sweetness is enhanced by exposure to cold winds. It is sold mainly from mid-December to about January of the following year, and can be purchased at JA, local tea shops, and supermarkets. If eaten before drinking alcohol, they are said to help prevent a bad taste or hangover.
Woodland Kyoto area is also famous for its autumn leaves and Kyoto vegetables. Among these, Fukuchiyama City is also famous for chestnut sweets. They are best eaten as autumn turns into winter. Chestnut sweets fills the shelves in the many Japanese and western sweet shops in the city. As well as Japanese sweets like chestnut yokan and baked chestnut kinton that fill the shelves of long-established Japanese confectionery shops, famous Parisian stores have opened stores in search of Kyoto’s chestnuts, making Kyoto a true treasure trove of chestnut sweets. Would some chestnut sweets go well with your autumn leaves stroll?
Shaved ice made with high-quality Chichibu water
Bishamon’s ice is made from the japan famous water where from Mount of Bishamon. This Bishamon’s Shaved ice is fluffy and full of minerals. Then syrups are also made from local produce, with the tomato syrup which highly recommended.This shaved ice can be eaten at the Kannon Teahouse, located at the Chichibu mountain range. Also recommended are the ‘shin udon’ and ‘shin soba’ noodles which are made from Chichibu-grown wheat and carefully prepared by the shop owner every day.
This Maple syrup is made from natural maple trees which grow wild in Chichibu. Chichibu is a rare region in Japan where most of the maple tree species grow wild Maple trees are planted in the mountains then the tree sap were collected to make Chichibu Maple Syrup which is a very popular product. The Sugar House Maple Base, which is the first maple syrup production in Japan. Maple Base is a source region for the Maple brand where could experience the blessings of Chichibu’s rich forests with all five senses. In cooperation with mountain owners and an NPO, we aim to combine the ‘logging forestry’ which cedar and cypress and the ‘non-logging forestry’ which maple sap, to create a forest that will lead to the future. The café from Maple Base were also provides homemade maple and pancakes.
Wild game cuisine
In addition to alcohol, Chichibu owes several other regional specialties to its mountainous surroundings. Overpopulations of deer and wild boar have begun to damage the forests and the habitats of other wildlife, so in response the local government has begun to promote gibier, or wild game cuisine. Area establishments are now offering specials featuring wild game as a way to increase interest among visitors. Another recent initiative relating to local cuisine is the rise in maple tree cultivation. The climate and terrain of Chichibu are particularly suited to maples, and confectioners have taken to planting them in the mountains to harvest their sap—simultaneously protecting the forests and supporting the rise of a new regional specialty: maple syrup.