October namagashi: Usubeni

日本語

Shipping
Coloured fresh sweets set out on a wooden table
Thin matcha just whisked, the bamboo whisk beside it
A quiet tatami room
KANAZAWA
HIGASHIYAMA

Each Season,
Shaped
by Hand.

WAGASHI & TEA ROOM
EST 2018

The namagashi are made each morning, and only that day’s batch goes out.
Some days they are gone by late afternoon.

For five pieces or more, please call the day before.
On the day itself we will wrap whatever is left.

The tea room seats six. One guest is as welcome as four.

See the menu
Seasonal Sweets
Line up
See the whole menu
Hands cutting rounds from a sheet of dough

How a seasonal
sweet is made

Kaho Sasame makes wagashi in Higashiyama, Kanazawa.
The namagashi are made each morning, only as many as that day needs.
The azuki soak overnight and are cooked first thing.
Designs change about every ten days, so the same sweet appears once or twice a year.

Six seats sit at the back of the shop.
Thin matcha is whisked after you order, and the sweet comes out of the box in front of you.
We did not want a shop you can only carry things out of,
so we kept somewhere to sit and eat.

(01)
Azuki beans with a wooden scoop

Azuki

Azuki from Tokachi in Hokkaido, sorted for even size before cooking. We change the water twice and use the paste the day it is made.

(02)
Fine sugar heaped in a white bowl

Wasanbon

The higashi and the nerikiri are sugared with wasanbon from Tokushima. The grain is fine, so nothing catches on the tongue.

(03)
Water running into a cup

Water

The same groundwater cooks the beans and boils for the matcha. It is soft, and it does not flatten the smell of the azuki.

(04)
An agar-set sweet on a plate

Agar

The yokan is set with stick agar, and not much of it. It keeps for less time, but the cut face stays soft.

(05)
Rice flour in a bowl

Rice flour

Gyuhi and kuzu-zakura call for different rice flours, joshinko or shiratamako. Both are milled from rice grown in Japan.

(06)
Carved wooden confectionery tools

Design

The namagashi designs change about every ten days. Some of the wooden moulds came from the previous owner; others we had carved.

An assortment packed into a box
A gift wrapped in cloth
A hand holding a knotted parcel
A small box wrapped in yellow cloth
A hand holding a knotted parcel
A gift wrapped in cloth

(GIFTS & FAVOURS)

Sweets Madeto Be Given

A season, wrapped for someone else.

Favours for a memorial, boxes for an engagement, a seasonal call on someone.
You choose the box size and what goes in it, there and then.
Ten boxes or more need three days’ notice; noshi paper and wrapping cost nothing.

How to order
A white steamed sweet on paper in a black dish
Citrus set in agar, cut across the peel
Dry and fresh sweets set out on a black plate
A dorayaki being cut in two

(NATIONWIDE SHIPPING)

Packed in Kanazawa,
Sent the Same Day

The ones that keep, sent anywhere in Japan.

Monaka, yokan and rakugan travel anywhere in Japan by parcel post.
Call before noon and the box leaves the same day, arriving in one or two days.
Namagashi do not keep, so they are sold over the counter only.

Orders by phone

Menu Sheets(BY SEASON)

Spring menu

March - May

  • Uguisu-mochi¥480
  • Kusa-mochi¥380
  • Sakura kinton¥520
  • Rakugan, spring moulds¥1,080

Prices include tax. Namagashi are made fresh each morning, in that day’s quantity only.

Summer menu

June - August

  • Kuzu-zakura¥480
  • Mizu-yokan¥420
  • Tsukiakari¥620
  • Sasame monaka¥260

Prices include tax. Namagashi are made fresh each morning, in that day’s quantity only.

Autumn menu

September - November

  • Usubeni¥520
  • Kuri daifuku¥420
  • Kisewata¥520
  • Higashiyama dorayaki¥280

Prices include tax. Namagashi are made fresh each morning, in that day’s quantity only.

Winter menu

December - February

  • Hatsushimo¥520
  • Azuki yokan, half bar¥1,180
  • Zenzai, tea room¥900
  • Rakugan, winter moulds¥1,080

Prices include tax. Namagashi are made fresh each morning, in that day’s quantity only.

Four Seasons

Seasonal Notesa wagashi calendar

Daifuku with a whole strawberry inside belong to these weeks only

NamagashiStrawberry daifuku on a blue plate

For the doll festival we cut mochi into diamonds

OccasionsThree mochi of different colours, held in the hand

At the half-year mark, azuki on a wedge of uiro: minazuki

OccasionsDusted mochi filled with azuki

While the heat holds, kudzu sweets take over the counter

NamagashiA square kudzu sweet laid on green leaves

We build kisewata: a chrysanthemum with a cap of silk floss

OccasionsA pink fresh sweet on a black plate

In the coldest weeks of the year we cook the smooth paste in quantity

In the kitchenAzuki beans with a wooden scoop

(QUESTIONS)

Before You Come

Should namagashi be eaten the same day?

Yes, please eat them the day you buy them.
A refrigerator hardens the bean paste, so a cool room keeps them better.
If you need something for tomorrow, take monaka or yokan instead.

Can I buy without ordering ahead?

You can. We only put out what was made that morning, so the choice thins by late afternoon.
For five pieces or more, a call the day before makes it certain.
On the day itself we will wrap whatever is left.

How many seats does the tea room have?

Six. We do not take reservations.
When they are full you can wait outside, or we will box the sweet for you.
Most people who sit here come alone.

Can you add noshi paper or a wrapper?

Yes, at no charge. Tell us the wording and the name.
For ten boxes or more, three days’ notice helps us.
For one or two we will write it while you wait.

Can you ship, and how long does it keep?

We send monaka, yokan and rakugan anywhere in Japan by parcel post.
They keep fourteen, twenty and thirty days respectively.
Namagashi do not keep, so we do not ship them.

Do you use egg or dairy?

Egg goes into the dorayaki batter. Nothing else we make contains egg or dairy.
Wheat goes into the dorayaki batter as well.
If anything worries you, please ask us by phone.

This week’s sweets, by LINE.

Add us on LINE

On Monday morning we post the designs for that week’s namagashi.
If a sweet sells out we add a line the same day.
You can also ask about shipping in the same thread.

* Replies come during opening hours only. * Orders of ten boxes or more go by telephone.

Access

Kaho Sasame

0-0 Higashiyama 1-chome, Kanazawa, Ishikawa 920-0831, Japan

About 10 minutes by car from JR Kanazawa Station; 5 minutes on foot from the Hashiba-cho bus stop

There is no car park. Please use a coin car park nearby.

Open the map
A narrow lane lined with old townhouses
A tatami room facing the garden
The low table in the tea room