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.
They come in different shapes, textures and sizes but the one you definitely have to try is the nama (unbaked) yatsuhashi made of glutinous rice flour, sugar, and cinnamon as well as filled with a delightful bite of sweet red bean paste. 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).
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!
Learn more about yatsuhashi: https://shorturl.at/su2kq