Loveable, elegant local delicacy

Shigure (delicacy) is a treasured confectionery in the Ozu mansion of the Ozu domain, and Gessomochi (delicacy) was loved by the second lord of the domain, Yasuoki.
``Kurihana Banquet'' has a deep taste of Japanese chestnut bean paste.
Let's explore the charm of local delicacy hidden in its dignified appearance.

The treasured confectionery of Ozu clan's Edo mansion is here.

Shigure (delicacy) a unique traditional sweet from castle-town Ozu

The time dates back to the middle of the Edo period. It is said that Shigure (delicacy), Ozu 's representative local sweet, was introduced to this area. local delicacy that is still made in Ozu and known only to those in the know. It has remained unchanged since the middle of the Edo period and is still passed down from generation to generation. It does not have the gorgeous colors seen in so-called typical Japanese Japanese confectionary. Among them, his rich individuality shines through. It is their “handiwork and tongue” that creates it. Simple and straightforward, the difference in facial expressions shows off karma. Here is one way to enjoy Shigure (delicacy).

Shigure is said to have its origins in the early 18th century, when it was a treasured confectionery from Ozu premises of the Ozu domain, and was passed on to the domain through Shigure (delicacy). If you visit a long-established store, you will find that the original recipes that have been passed down from generation to generation are carefully preserved.

The texture is chewy, which is unusual for a Japanese Japanese confectionary like yokan. Therefore, some people call it Shigure (delicacy) mochi. The ingredients are Hokkaido-produced azuki beans and domestically produced rice flour, and the high-quality Hiji River water source brings out the unique flavor.

Warabi mochi made only for Castle Lord

“Gessomochi (delicacy)” has been passed down by official confectioners since the first year of Kan’ei era.

During the Edo period, Gessomochi (delicacy) mochi was the favorite confectionery of the feudal lord of Ozu domain, and in particular, the second lord of the domain, Kato Yasuoki. Gessomochi (delicacy) that Prince Taikou loved was a very delicate dish that seemed to reflect his state of mind. Wrap the strained bean paste in warabi mochi and sprinkle with green soybean flour. A tradition that has remained unchanged for approximately 400 years.

Mochi kneaded with strained red bean paste from Hokkaido and genuine bracken flour, which is made only from domestically produced bracken flour, which is now rare. Unlike the commonly seen kudzu mochi, it is blackish amber in color and has a bit of elasticity. The soybean flour used is domestically produced green soybeans. If ground green soybean flour is sweet, it will taste grassy, and if it is ground too much, the flavor will not be vibrant. The water used is water that has been allowed to rest in a tub, and no time or effort is spared to make Gessomochi (delicacy) by hand.

Among the many large-sized sweets, this one is by far the smallest. Yet it has a dignified appearance. The slightly greenish soybean flour gives off a faint aroma of green soybeans. Lord Taikou was impressed by the soft texture of the rice cake, the deep flavor that blends the sweetness of the high-quality bean paste and the flavor of green soybeans. Regardless of the era, it has a delicate and prestigious taste that once you get to know it, you will fall in love with it.

Understand the deep deliciousness of Japanese chestnut paste

“Kurihana no Banquet” is a rich chestnut kinton made using only Ozu chestnuts from Ozu.

Kurika no Banquet was born in Ozu, the home of chestnuts. This is a new Ozu local delicacy that uses only Ozu chestnuts from Ozu. Each bean paste is made from strained Hokkaido-produced Sumari adzuki beans, wrapped in pure Ozu-grown chestnuts, and then molded with damp linen cloth. The chestnut paste is strained twice and has a smooth texture. The rum added to the chestnut paste brings out the chestnut flavor even more.

Although it is not well known, Ehime Prefecture is the third largest producer of chestnuts in Japan. In particular, the hilly and mountainous region of Ozu City has a large temperature difference between day and night, red soil, rainfall, and climate that are suitable for chestnut growing conditions, and boasts the highest production volume in the prefecture. Tsukuba, Rihei, Kurakata Amakuri, Ginyose, Ishizuchi, and Ozu Wase—harvesting season begins around September, offering the taste of autumn.

As befits the name ``banquet,'' the plump and luxurious taste is called ``adult chestnut kinton.'' You can also use it as a tea confectionery, or pair it with tea or coffee with the flavor of rum. It has a rich expression that goes well with any companion, while the sweetness and richness of chestnuts make you feel the essence of it.