Rice cake sweets available only once a year
Kashiwaya Mitsusada is located just a stone throw from Yasaka Jinja Shrine on the south side. Only twice a year, this quiet area becomes crowded with people: during the Yoi-yama festival nights of the Gion Festival in mid-July and on Setsubun ritual day in early February. Two of Kashiwaya Mitsusada’s sweets, “Gyoja-mochi” and “Horagai-mochi,” are available only on these two days. Gyoja-mochi is a sweet of white miso (soy bean paste) flavored with Japanese pepper wrapped with a crepe. The origin of this sweet dates back to 1806 when the 4th generation owner, Rihei, trained himself to become a Buddhist monk. One night, the Buddhist deity appeared in his dream and taught him how to make the Gyoja-mochi. As soon as he woke up, he made the sweets following the deity’s instruction and offered them to the deity during the Gion Festival. Since then, they continue to serve the Gyoja-mochi every year on the July 16th. Orders are accepted from July 1st to the 10th. Horagai-mochi was created by the 9th generation master. A thin piece of burdock is covered with white miso paste and then wrapped with a thin sheet of dough made from rice powder. This sweet has a connection with Shogo-in Temple and is believed to get rid of misfortunes when eaten. Orders are accepted from early to mid-January, and the sweet is sold only on February 3rd.
Translation to English by AD BRAIN INC.
|Address||33-2 Yasui Bishamon-cho, Higashiyama-ku, Kyoto|
|Closed||Sun. & national holidays|
|Recommended||Reservation required for seasonal fresh sweet.|
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