Today’s treat is yokan 羊羹, a classic Japanese confection that’s as elegant as it is satisfying. This smooth, sweet block of red bean paste has been around for centuries, originally introduced from China and perfected in Japan during the Edo period. Traditionally made with azuki beans, sugar, and agar, yokan became a staple in tea ceremonies because of its refined simplicity and long shelf life, perfect for pairing with a warm cup of tea.

Click below for more!

When the crisp air of autumn turns into the chill of winter, Japan greets the season with one of its most nostalgic aromas: roasted chestnuts, or kuri-yaki. Walk through a shopping street or near a train station, and you’ll catch that sweet, earthy scent drifting from small stalls. It’s a smell that says, “Winter is here.”

Chestnuts have a long history in Japan, dating back over a thousand years. Originally a staple food, they were cultivated as early as the Jomon period and later became a seasonal delicacy. Today, they’re not just roasted, they’re transformed into some of the most delightful desserts and dishes of the season.

Click below for more!