Japan has a seemingly never-ending supply of traditional wagashi sweets (I’m not complaining!), but among them, yatsuhashi remains one of my undeniable favorites. The triangular delicacy is particularly popular as a souvenir sweet from Kyoto.
History and origin
Yatsuhashi is a wagashi sweet made from glutinous rice flour, sugar, and, often, cinnamon. It can be baked into a hard, cracker-like snack — that’s the traditional style — but these days its squishy nama (unbaked) form, usually wrapped around red bean paste, is more popular.
The confection is said to have originated during the Edo period (1603 – 1868). There’s no definitive answer as to the origins of its name. Some say it was the name of a monk or musician, while others believe it’s named after a certain type of bridge.
Growing up in the Kansai region, I remember being quite tired of this ubiquitous treat and even felt that it was overhyped. But now that I’ve moved out of the area, I find myself craving this nostalgic taste of home. I basically fell in love with yatsuhashi all over again, and sure enough, I stand corrected … the hype is well deserved!
Varieties of yatsuhashi
Yatsuhashi come in different shapes, textures, and sizes but the one you definitely have to try is nama yatsuhashi. It has a soft and chewy mochi-like texture, and it’s offered in various flavors like matcha, chestnut, cherry blossom, and black sesame, as well as pretty experimental varieties (in my opinion) like chocolate banana and ramune (Japanese soda).
Nama yatsuhashi is generally folded into a triangular shape, making it super easy to spot as you browse.
Where to buy yatsuhashi
As one of Kyoto’s top souvenirs, you can find yatsuhashi in many of the main tourist areas, as well as the confectionary sections of department stores (usually in the basement) and in major train stations. Since most people purchase them as souvenirs, often to give to colleagues or loved ones, they usually come in beautiful packaging.
Yatsuhashi aren’t only a souvenir shop product though. Kyoto is also home to dedicated yatsuhashi makers such as Shogoin Yatsuhashi Sohonten and Honke Yatsuhashi. You’re likely to find the very freshest yatsuhashi at these shops!
Yatsuhashi FAQ
1. What is yatsuhashi?
Yatsuhashi is a famous, traditional sweet from Kyoto made with glutinous rice flour. It’s often purchased as a souvenir.
2. What’s the difference between yatsuhashi and nama yatsuhashi?
Yatsuhashi were originally baked, which is why nama (unbaked) yatsuhashi is used to distinguish the softer, mochi-like version. By now, nama yatsuhashi is more well-known and is what most people think of when they hear “yatsuhashi.”
3. Is yatsuhashi vegan?
Generally, yes. The traditional flavors are vegan, but check the ingredients list if you pick up one of the more modern variants, such as green tea or fruit-flavored ones.
4. How long do nama yatsuhashi last?
Nama yatsuhashi are typically made without preservatives and should be eaten within a few days after opening the packaging. Check the expiration date on the box. If you plan on giving nama yatsuhashi as a souvenir, it’s a good idea to pick it up on the last day of your trip — I’d bet good money it will be easy for you to find yatsuhashi in Kyoto Station.
5. Does yatsuhashi always have red bean paste?
Although red bean paste is a common filling, nama yatsuhashi occasionally come un-filled, with just the mochi-like dough. Baked yatsuhashi generally don’t have red bean.