K. Minamoto is a high-end manufacturer of Japanese-style sweets called “Wagashi”
Wagashi are traditional sweets whose origins date back to the Edo period, between 1603 and 1868, when Japanese society was under the rule of the Tokugawa shogunate, the last feudal Japanese military government.
Wagashi are often made of mochi (rice cake), anko (bean paste) and fruits, and usually served with tea.
As per other gems of the Japanese culinary tradition, wagashi are realized following the highest standard techniques to exalt the natural taste of ingredients.
There are more than 20 different types and can be classified in 3 main groups according to the level of moisture and production method:
- Namagashi (wet confectionery)
- Han namagashi (half-wet confectionery)
- Higashi (dry confectionery)
The assortment at K. Minamoto changes accordingly to the season and we had the opportunity to try the selection of the winter season, that includes Tsuyaguri, a honey-glazed chestnut wrapped in sweet chestnut paste, Suikansyuku, a dry persimmon with sweet white bean paste, Oribenishiki, a softly-cooked steamed bun filled with bean paste, sweet potato paste and chopped chestnuts, Kurishigure, a candied chestnut wrapped in soft bean paste, ...
A very delicate and subtle taste, not too sweet and respectful of ingredients and tradition.