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Bring You Closer to the Heart of Japan
Discovering Tokyo through Wagashi
Unlock the Magic of Tokyo Box
東京ボックス
和菓子図鑑
She's
Edo's Dreamscape
through Tokyo's Wagashi
Tokyo Box 2025
A Joy of Wagashi
Discovering the Sweet Heart of Japan's Traditions
Wagashi, Japan’s traditional sweets, are more than just delicious treats—they are a journey through history, culture, and the changing seasons. Every bite tells a story, reflecting the deep connection between Japanese sweets and nature.
🌸 A Taste of the SeasonsWagashi celebrates Japan’s four beautiful seasons. In spring, cherry blossom-shaped sweets and sakura mochi capture the fleeting beauty of cherry blossoms. In autumn, sweets inspired by maple leaves and chestnuts bring the warmth of the season. Many wagashi are also enjoyed during special celebrations and festivals, making them an essential part of Japanese culture.
🏮 A Sweet Journey Through TimeThe art of wagashi has evolved over centuries, influenced by different cultures and traditions. Originally, sweets in Japan were simple, made from fruits and nuts. Later, techniques from China introduced sugar-based confections like yokan (sweet bean jelly). In the 16th century, Portuguese traders brought castella sponge cake and konpeito (sugar candies), adding a new dimension to Japanese sweets. By the Edo period (1603–1868), wagashi flourished, and many of the beloved sweets we enjoy today—such as daifuku (mochi filled with sweet bean paste)—were born. Even today, wagashi continues to evolve, blending tradition with modern creativity.
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🍵 More Than Just SweetsWagashi is often enjoyed with matcha (Japanese green tea), creating a perfect balance of flavors. This Tamatezukan is designed to help you fully enjoy the Tokyo Box experience. In addition to introducing each wagashi’s unique story, we have included a simple guide on how to prepare matcha and creative matcha-based recipes you can try at home.We invite you to immerse yourself in the world of wagashi, discovering its history, artistry, and delicate flavors. Let’s embark on this sweet journey together!
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Edo's Dreamscape through Tokyo's Wagashi
Table of Contents
A Joy of Wagashi
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Story 1.
Story of Wagashi
Tokyo Box: A Story Behind Each Wagashi
Wagashi as Offerings to the God
Origin of Wagashi
Story 2.
The Art of Matcha
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Tokyo Box: The Premium Matcha Kit
Prepare Your Matcha Tools
2
Savor Your Matcha:
How to Prepare/ Enjoy/ Preserve
2
Origin of Matcha/ Wabi Sabi
2
Story 3.
Transform Matcha into Magic
Matcha Stone Pavement
Matcha Lollipop
Story 4.
Reflecting Your Journey
Record Your Sweet Journey-Goka Incho
Story 5.
Next Journey
Chapter 1.
Story of Wagashi
侍の遺産の味: 和菓子に刻まれた徳川の家紋
A Taste of Samurai Legacy:
The Tokugawa Crest on Wagashi
The mitsuba aoi crest was not just a family symbol—
it was a symbol of authority. During the Edo period, it was strictly reserved for the shogunate. Today, this crest appears on the delicate Aoi Mochi, crafted in Tokugawa’s birthplace, Okazaki, honoring this remarkable history.
A Symbol of Nature and Prosperity
神聖なる葵 :自然と繁栄の象徴
【The Sacred Aoi】
The Aoi crest, derived from the sacred 'aoi' plant, symbolizes prosperity and harmony. In ancient Japan, the Aoi leaf was believed to carry divine power. The Tokugawa family adopted
this crest, embracing its connection to nature and its representation of longevity and strength.
【Kamigamo Shrine, Kyoto】
Kamigamo Shrine, one of Kyoto’s oldest Shinto shrines,
has long used the sacred Aoi (hollyhock) crest. This emblem
later influenced the Tokugawa family's Mitsuba Aoi crest.
How to Enjoy Your Aoi Mochi
古代葵餅のお召し上がり方
Crafted to match the delicate softness of Azuki, Habutae mochi offers a melt-in-your-mouth te
Crafted to match the delicate softness of Azuki, Habutae mochi offers a melt-in-your-mouth te
Please open
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A Historical Delicacy—
Red Rice Mochi Gently Enveloping
Velvety Wasanbon Syrup
とろっと和糖蜜を赤米のお餅で包んだ、歴史を感じるお餅
Kodai Aoi Mochi by Bizenya
備前屋 古代葵餅
【Red Rice Mochi】
A soft, warabi-mochi-style rice cake made with a blend of ancient red rice (akamai)
【Wasanbon Syrup】
Simmered to a luscious texture using Sanuki-produced wasanbon syrup, enhancing its delicate sweetness
Origin: Aichi Prefecture
Tamatebaco File: No. 003
御神紋について
KAMON — Japanese Family Crests
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【Symbols of Tokugawa Authority】
Various Aoi crest were widely used by different Samurai families, temples, and traditional houses.
Family crests in Japan evolved uniquely across regions and lineages, making them a fascinating part of history.
What Desings Await?
Unveil the Joy in Your Tamatebaco!
どの絵柄が届くかは玉手箱を開けてからのお楽しみ！
Each set contains five randomly selected karuta: four Edo landscapes and one Kabuki design. This Nihonbashi-exclusive edition features special artwork showcases unique designs inspired by Japan's rich cultural heritage.
Enchanted by Okita, Edo’s famed beauty, as she gazes into the mirror
Edo-moji – A dynamic script cherished in the vibrant Edo period
A snow-covered path leads to Sensō-ji.
Over Red Fuji, the gentle southern breeze flows
In a decisive moment, the actor freezes in a powerful mie pose
Hokusai
Hiroshige
Utamaro
Tōshūsai Sharaku
Utagawa Kunisada
Kabukidō Enkyō
Hokusai
Hiroshige
Utamaro
Hakkeyoi!
The wrestlers stand firm at the edge of the ring
Crimson lips against white powder, setting the stage with grace
From Nihonbashi, the journey begins, bound for Kyoto
Velvet and a crimson furisode, a sign of youth yet to blossom
Waves crash, the ship sways, crossing beyond mighty Fuji
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Utagawa Kunisada
Utagawa Kunisada
Utagawa Kunisada
Utagawa Kunisada
Utagawa Kunisada
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"Kawaii" Culture
Adorably Japanese: A treat inspired by Kawaii culture!
Japanese Symbolism
A symbol of luck and new beginnings!
Craftmanship
Handcrafted perfection by skilled Wagashi artisans.
舟和
Funawa
Founded in 1902, Funawa has been a part of Asakusa’s rich culinary history for over a century. Known for its famous sweet potato yokan, Funawa continues to create traditional treats that capture the heart of Japan’s Wagashi culture
ポルトガルから伝わった南蛮菓子
Early Western-Influenced Japanese Sweets
Nanban confections are Japan’s first taste of Western sweets, brought by Portuguese and Spanish traders in the 16th century, sparked a sweet revolution, continuing today's Wagashi world.
Castella
Compeito
Aruheito
Karumera
Kaminarimon street
Umamichi street
Asakusa and Wagashi
江戸時代から続く和菓子文化の中心地、浅草
Asakusa has been a center of wagashi culture since the Edo period, home to historic sweet shops and tea houses. Nakamise Street and long-established confectioners preserve these traditions.
Visitors can enjoy timeless Edo-period sweets in Asakusa, such as Imo Yokan, Dorayaki, and the crispy Kaminari Okoshi
– a true taste of old Tokyo.
Tasting Edo's Sweet Heritage
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Ginza Kikunoya
銀座菊廼舎
Ginza Kikunoya, established in 1890 near Kabukiza Theater, is a renowned Japanese confectionery shop. It became famous for its "Kabuki Sembei" and later introduced "Fukiyose", a beautiful sweet assortment, which remains its signature product today
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A Harmony of
Traditional Flavors
Fukiyose is a traditional Wagashi inspired by nature’s gentle embrace. May the delightful treats brought by the breeze bring happiness and fortune to those who enjoy them. Savor the diverse flavors woven into this elegant confection.
Amanoya
天乃屋
In 1960, they developed "Kabuki-age", a deep-fried rice cracker seasoned with a sweet soy sauce glaze. The name reflects a desire to honor both traditional Japanese theater and confectionery. Since its release, Kabuki-age has become a beloved long-selling product in Japan.
和菓子の心、日本のお米
The Heart of Wagashi— Japanese Rice
Rice plays a fundamental role in Wagashi, offering a variety of textures and flavors that highlight Japan’s rich confectionery tradition.
Made with Mochi Rice (Glutinous & Chewy)
Made with Uruchi Rice
(Firm & Light)
Made with Rice Flour
(Smooth & Soft)
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Kabuki and Wagashi—
The Art of Living Gracefully
優雅に生きる美学
During the Edo period, kabuki was a popular pastime, with performances lasting several hours. During intermissions, audiences enjoyed light snacks, especially Wagashi like monaka and yokan, valued for their convenience
Monaka
A traditional Japanese confection consisting of crisp wafer shells filled with sweet bean paste
Kaminari Okoshi
A crispy rice snack made by mixing roasted rice puffs with syrup and pressing them into bars
Yōkan
A bar of gelled sweet bean paste made from red bean paste, agar, and sugar.
Pairs perfectly with matcha.
The Origin of Wagashi:
Evolving from Sacred Offerings
MOCHI: A Favorite Treat of Edo's Merchants
Mochi was originally made as an offering to the gods in festivals praying for a bountiful harvest. It became widely popular as a sweet during the Edo period, leading to the creation of confections like daifuku, which are still enjoyed today.
Kabuki Performance in 1861
Freshly pounded mochi was shaped into four dumplings by hand and tossed 2 meters onto a dish, where another person coated them with sweet kinako before selling. This unique technique gained popularity and was even featured in Kabuki performances.
DAIFUKU: Sweet Red Bean Filling was a Hit
In the Edo period, daifuku—mochi filled with sweet bean paste—was especially popular. Initially, it contained salted azuki beans without sweetness, however in the late 1700s, a version with smooth koshian sweetened with sugar emerged and became a favorite among Edokko.
Sweet Koshi an
Kuromame
(Black Soybeans)
Soft Mochi
Piping Hot Daifuku
Daifuku was sold throughout Edo city. At night, street vendors carried a brazier in a basket, placed a griddle on top, and steamed or lightly grilled daifuku before selling
Chapter 2.
The Art of Matcha
お茶会における和菓子の役割
Role of Wagashi in a Tea Gathering
Two Types of Wagashi for Two Types of Matcha
In formal tea gatherings (chaji), two types of Wagashi are served: Omo-gashi, rich and moist sweets like nerikiri, yokan, and daifuku, paired with Koicha (thick tea); and Higashi, dry and light-textured sweets such as rakugan, konpeitō, and senbei, enjoyed with usucha (thin tea) for a more delicate balance.
The main highlight of the tea gathering
Omo-gashi
Higashi
A delicate complement to the usucha
千利休が好んだふの焼き
Wagashi and Sen no Rikyū
Sen no Rikyū, who perfected the wabi-cha style, valued simplicity and harmony, favoring modest Wagashi that highlighted natural flavors.
Sen no Rikyū's Favorite: Fu-no-yaki
A confection once essential to traditional tea ceremonies.
Funoyaki with Miso an appeared in Edo
Wheat flour batter
Filled with miso-an. Variations included walnut or sansho miso, as well as sugar and poppy seeds
A crepe-like confection made by cooking wheat flour batter and rolling it with miso or other fillings.
It evolved into a filled confection. In the 17th century and became a popular local specialty
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Prepare Your Tea Tools and You're Ready to Start!
まずはお気に入りの茶碗を用意すれば、すぐに始められます！
To enjoy Matcha at your table, no special tools needed! Just grab your favorite bowl and the Matcha kit from the Tokyo Box, and you're all set.
抹茶椀
Matcha Chawan— The Matcha Tea Bowl
Matcha wan is a bowl used for preparing and drinking matcha in the Japanese tea ceremony. It is an essential utensil, carefully selected based on the season, occasion, and the host’s preference.
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With a foot and wide, flat bottom. A diameter of 9 to 12 cm (3.5 to 4.7 inch) is recommended
Bowls with a mortar-like shape limit the movement of the whisk, making them suitable for advanced users
Matcha Chawan
As a substitute for a matcha bowl, we recommend using a rice bowl, café au lait bowl, small serving bowl, or a cereal bow.
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How to Enjoy
禅の儀式を味わう、お抹茶の楽しみ方
Savoring the Art of Bitternes
In a formal tea gathering, the traditional order is "Wagashi first, then Matcha." However, if you're enjoying it casually, feel free to savor it your way—alternate between bites and sips, or take a sip of matcha first. There are no strict rules!
How to Preserve
心を込めた思いやりと敬意の儀式
A Ritual of Care and Respect
When matcha is whisked properly, the froth should be evenly covered with fine, uniform bubbles—this ensures the best flavor and texture.
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The Origin of Matcha:
Story 3.
Transform
Matcha into Magic !
Let's Cook with Matcha—Zen Lollipop
抹茶のロリポップ
Oiri
Compeito
おいり
金平糖
Matcha Chocolate
White Chocolate
抹茶チョコレート
ホワイトチョコレート
Time Required
Variation
Enjoy arranging it with your favorite toppings as mashmallows and dried fruits
Steps
Needed Tools
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1
1
Melt white chocolate using a double boiler or microwave
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Once slightly set, insert Lollipop sticks. Chill in the regrigerator for 1 hour.
2
Shift matcha powder and mix it with half of the melted white chocolate
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To make hot chocolate, warm 150ml of milk and stir with the lollipop until melted.
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Prepare an ice cube tray or silicone mold, pour the chocolates in layers as desired, and add toppings
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Let's Cook with Matcha—Zen Dorayaki
抹茶のどら焼き
Matcha Chocolate
Time Required
Variation
Steps
Enjoy arranging it with your favorite toppings as mashmallows and dried fruits
Needed Tools
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1
1
Melt white chocolate using a double boiler or microwave
4
Once slightly set, insert Lollipop sticks. Chill in the regrigerator for 1 hour.
2
Shift matcha powder and mix it with half of the melted white chocolate
5
To make hot chocolate, warm 150ml of milk and stir with the lollipop until melted.
3
Prepare an ice cube tray or silicone mold, pour the chocolates in layers as desired, and add toppings
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Chapter 4.
Reflecting
Your Sweet Journey
Record Your Jouenry in Memories
Gokain & Gosyuin
あなただけの特別な旅の証を残そう
Goka-in and Gokainchō are unique concepts inspired by Japan’s traditional Goshuin culture, where visitors collect stamps (Goshuin) from temples and shrines in a dedicated stamp book (Goshuinchō). Instead of religious sites, these concepts are centered around Wagashi, allowing enthusiasts to document their sweet journeys in a meaningful and artistic way.
Gosyuin
A sacred stamp received at temples and shrines in Japan, traditionally written in calligraphy with a red seal. It serves as proof of a visit and a form of spiritual connection, often collected in a special book called a Goshuin-chō
Gosyuin
御朱印
Gokain
御菓印
Gokain
A unique stamp given by Wagashi shops, inspired by the traditional Goshuin from Japanese temples and shrines.Each stamp represents the shop’s craftsmanship and history
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Gokain & Gosyuin
Create, Write, Reflect and Savor
オリジナルのご菓印帳が完成したら、記録を始めよう！
Savor the Zen Charm of Gokaincho
Capturing Each Fleeting Moment
Write & Reflect
Savor & Record
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Notable Examples of Chōmen Culture in Japan
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Chapter 5.
Next Journey Awaits
Immerse Yourself in the Mystical Tale of
Kaguya Hime
抹茶のどら焼き
Matcha Chocolate
Spring Blessings from the Universe
Time Required
Variation
Steps
Enjoy arranging it with your favorite toppings as mashmallows and dried fruits
Needed Tools
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Chapter ４.
Next Journey
Savor the Amo— Crispy & Aromatic Kabuki Rice Wafers
あもを愉しむ、お米が香ばしく香る美しい歌留多の最中
Amo Karuta by Kanou Shoujuan
叶 匠寿庵 あも 歌留多
Tamatebaco File: No. 002
Name: Amo Karuta
Category: Monaka
Origin: Shiga Prefecture
【Amo】
Silky texture exquisite azuki paste—delicious on its own or perfectly paired with the aromatic Amo Karuta.
【Crispy Monaka Wafer】
Pairs of rice wafers created in the image of karuta, a classic Japanese card game.
あも歌留多の楽しみ方
How to Enjoy Amo with Karuta
【Chill】
Chill the Amo in the refrigerator for about one hour to make it easier to cut.
【Cut】
Slice one bar into ten equal pieces for easy enjoyment
【Place】
Pick your favorite Amo Karuta, and place a piece of Amo on one of the wafers
【Assemble】
Gently place the other wafer on top to sandwich the Amo.
The Secret to the Perfect Crunch:
To fully enjoy the crispy texture of the monaka wafer, assemble it just before eating.
Experience the delightful contrast of the crispy wafer and the smooth, rich Amo.
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Tiny, Adorable, A Sweet Little Icon of Tradition with a Heart of Gold
小さくて可愛い、伝統を受け継ぐ甘いアイコン
Tamatebaco File: No. 004
Name: Tokyo Hiyoko
Category: Tokyo Sweet
Origin: Tokyo
Tokyo Hiyoko
東京ひよこ
【Sweet Egg Yolk Filling】
A luxuriously smooth sweet egg yolk filling (Kimi-an), made by blending premium white bean paste with rich egg yolk.
【Castella Sponge】
A delicate castella sponge with a soft, slightly crisp texture on the surface.Baked to a beautiful golden hue, with a gentle sweetness and a subtle buttery aroma.
ユニークなフォルムの魅力
The Charm of the Hiyoko's Unique Shape
Taste of Asakura's Nostalgic Charm
— Light, Crisp and Toasty Bolo
素朴ながらもサツマイモが香ばしい、さくさくボーロ
Tamatebaco File: No. 005
Name: Asakusa Bolo
Category: Tokyo Sweet
Origin: Tokyo
Asakusa Bolo by Funawa
舟和 浅草ぼーろ
【Toasty Sweet Potate Flavor 】
Baked to a rich golden brown, creating a toasty sweet potato flavor. Light, crisp, and delicately crumbly, melting softly in your mouth.
【Toasty Sweet Potate Flavor 】
Baked to a rich golden brown, creating a toasty sweet potato
日本で愛される小さな焼菓子
Bolo: A Delicate Treat with a Rich History
Bolo is a small, light baked confection enjoyed by people of all ages in Japan. Originally introduced from Portugal as a Nanban confection. It is believed to have originally been a preserved food for Portuguese sailors.
【Maru Bolo】
Originating in Saga,baked confection inspired by Portuguese 'Bolo.' It has a soft, slightly dense texture with a rich egg flavor,
【Tamago Bolo】
Originating in baked confection inspired by Portuguese 'Bolo.' It has a soft, slightly dense texture with a rich egg flavor,
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【Kuromame 】
Delights with the rich aroma of roasted azuki beans and a delicate, melt-in-the-mouth texture.
Edo's Sweet Fortune Taste of Traditions
—Full of Playfullness!
遊び心たっぷりの伝統的で可愛らしい開運江戸和菓子
Fukiyose Nyan-Nyan by
Ginze Kikunoya
銀座菊廼舎 富貴寄にゃんにゃん
Tamatebaco File: No. 006
Name: Fukiyose Nyan-Nyan
Category: Tokyo Sweet
Origin: Tokyo
【Higashi 】
A delicate Wagashi enjoyed in tea ceremonies, known for its fine texture that gently crumbles in the mouth."
【Morokoshi】
Delights with the rich aroma of roasted azuki beans and a delicate, melt-in-the-mouth texture.
【Oiri】
A traditional confection from Kagawa Prefecture, known as an auspicious sweet for weddings.
【Biscuit】
Delights with the rich aroma of roasted azuki beans and a delicate, melt-in-the-mouth texture.
【Peanut】
Delights with the rich aroma of roasted azuki beans and a delicate,
melt-in-the-mouth texture.
【Kompeito】
A sugar confectionery with a sugar core, carefully coated in a rotating kettle, available in various flavors.
【Oiri】
A traditional confection from Kagawa Prefecture, known as an auspicious sweet for weddings.
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Crispy Fried Rice Cracker with Bold, Punchy Wasabi Heat
伝統的な甘口醤油だれに わさびのパンチがきいた揚げせんべい
Kabuki Age Wasabi by Amanoya
天乃屋 ひとくち歌舞伎揚 わさび
Tamatebaco File: No. 007
Name: Kabuki Age Wasabi
Category: Tokyo Sweet
Origin: Tokyo
【Crispy & Savory Coating】
A crispy, golden-brown coating infused with rich soy sauce glaze.Soy sauce glaze seeps into the surface, creating a sweet and savory umami flavor.
【Light & Airy Inside】
Light yet crisp, providing a satisfying contrast to the crunchy coating and a subtle rice flavor balances the richness of the soy glaze.
Kabuki Age:
ATaste of Japan’s Theatrical Heritage
日本の劇場文化を味わう歌舞伎揚
The name 'Kabuki Age' reflects the lavish and dynamic essence of Japan’s traditional performing art, Kabuki. When this crispy rice cracker was introduced in 1960 (Showa 35), it was named to embody the spirited culture of Edo. Its bold, sweet-savory soy sauce glaze with a hint of wasabi spiciness delivers an impactful flavor—just as dramatic and captivating as a Kabuki performance.
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Wagashi & Festivals as
Offerings to Gods and Buddhas
Since ancient times, the Japanese have believed in nature’s blessings as gifts from the gods. Festivals serve as a way to express gratitude to the gods,
and offering Wagashi to them during these celebrations remains a cherished tradition to this day. This unique tradition has rooted Wagashi in religious rituals and seasonal traditions, making it more than just a confection.
Wagashi in Worship: Offerings & Blessings 🍡
In Japan, sweets have long been offered to deities and Buddhas in gratitude for bountiful harvests. Wagashi made with rice, azuki beans, and mochi are considered sacred and used in rituals and festivals.
Kagami Mochi
意味: 新年に神様へ供える神聖な餅。鏡の形は「魂」を象徴。儀式: お正月の鏡開きで食べることで、神様の力を分けてもらう。
Tsukimi Dango
意味: 月の神様への供物として、十五夜に供えられる。儀式: 収穫への感謝を込めて神前に供える。
Wagashi in Worship: Shrines & Temples⛩️
The dorayaki, still loved in modern Japan, was originally made as a side dish for temple monks. It had a cylindrical shape when first made in 1700s.
Slice into rounds to eat
Dorayaki
Dorayaki is named after the dora
(a bronze gong used in Buddhist temples) on which it was once cooked. Originally made for monks, it contains no animal-based ingredients.
The fluffy, castella-like dorayaki
with sweet bean filling became popular in the 1910s.
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The Premium Matcha Kit—
From the Heart of Japan to Your Cup
日本の心をあなたの器へお届けする、特別な抹茶キット
Cha-shaku
Dorayaki is named after the dora a bronze gong used in Buddhist temples) o
Matcha Powder
Dorayaki is named after the dora a bronze gong used in Buddhist temples) o
Cha-sen
Dorayaki is named after the dora a bronze gong used in Buddhist temples) o
Matcha Quality and Sourcing—
From Mt. Fuji: A Taste of Jugetsudo
お抹茶の品質と仕入れ元について
Jugetsudo’s tea leaves used for matcha are selected from the OKABE area of Shizuoka, a region very close to Mount Fuji. The cool climate offered by the region’s hillsides, along with the pristine water from the ASAHINA river,helps yield the vivid green color, rich flavors and pure aromas of matcha.Enjoy the Jugetsudo's matcha, now included in your Tokyo Box to bring you closer to the heart of Japan
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建水
Kensui—The Waste Water Bow
A kensui is a small bowl or container for discarding waste water after rinsing the chawan (tea bowl) and chasen (bamboo whisk). It plays a vital role in maintaining cleanliness and order during tea preparation.
Kensui
A bowl used in the tea ceremony for discarding water after warming the tea bowl or rinsing the whisk
Chakin
A bowl used in the tea ceremony for discarding water after warming the tea bowl or rinsing the whisk
茶巾
Chakin— The Tea Cloth
Chakin is a small linen or cotton cloth used in the Japanese tea ceremony for wiping and purifying the tea bowl (chawan). It plays a crucial role in maintaining cleanliness and is an essential tool for tea masters.
柄杓
Hishaku— The Bamboo Ladle
a traditional bamboo ladle for scooping and pouring hot water from the Kama (iron kettle) into the Chawan (tea bowl).
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Start Your Matcha Journey— How to Prepare Your Matcha
禅の儀式を味わう、美味しいお抹茶の淹れ方
1. Warm the Tea Bowl & Chasen
2. Wipe the Tea Bowl
Pour out the hot water and wipe the tea bowl with a soft cloth
Pour hot water into your favorite tea bowl and gently whisk it in a circular motion about five times
Warming the tea bowl and moistening the whisk enhance its flexibility, making the bristles less likely to break and easier to use
3. Add the Matcha
4. Pour the Hot Water
Scoop two servings (2g) of matcha with a Chashaku.
Pour 50ml of
hot water (about 80°C).
5. Whisk with Chasen
6. Finish with Care
Whisk 20-30 times in a back-and-forth motion, adding air while keeping the water still and preventing it from swirling
Before whisking, gently blend the matcha and water by moving the whisk in a small circular motion, similar to drawing a circular 'O' shape
Once the creamy froth is formed, gently draw a circular "O" shape with the whisk and slowly lift it out with care
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The Art of Wabi Sabi
Finding the Spirit of Cha-Zen
Ingredients (8 Pieces)
1 White Chocolate (For confectionery): 200g
2 Matcha: 8g
3 Dried Raspberry
4 Decoration Parts from Tokyo Box: As much as you like
5 Lollipop sticks: 8
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Ingredients (8 Pieces)
1 White Chocolate (For confectionery): 200g
2 Matcha: 8g
3 Dried Raspberry
4 Decoration Parts from Tokyo Box: As much as you like
5 Lollipop sticks: 8
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The Art of Gokainchō
甘美な旅の記録、自分だけのご菓印帳を作ろう
Recording Your Sweet Journey
Goka Inchō is a special notebook to capture memories of Wagashi through all five senses transforming it into your own "Personal Wagashi Journal."
Instead of simply enjoying Wagashi, you can document your impressions, deepening your connection to the rich culture of Japanese confectionery.
Eco-Friendly & Sustainable
Embrace Sustainable Creativity
玉手箱のパッケージを再利用してDIY体験を楽しもう
1. Cut, Paste & Craft –
2. Savor Wagashi –
Start by making your own Goka Inchō.
You can use your favorite notebok, or recycle
materials from She’s packaging to craft a personalized book.
Each time you receive a She’s Wagashi subscription box or visit a Wagashi shop, document the experience in your Gokain chō.
3. Draw & Decorate –
Ddrawing illustrations, cutting and pasting packaging materials, and crafting a personalized collection of Wagashi memories
4.Write & Reflect –
Write tasting notes, thoughts on the Wagashi’s history, or even sketch your impressions.
5. Share & Connect –
Share your Wagashi journey with She's and fellow enthusiasts; exchange stories, impressions, and creative pages from your Gokain chō
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Trannsforming Your Tamatebaco
Packaging into the Gokainchō
実際にご菓印帳を自分で作ってみよう
Embrace the Joy of Making it Yourself
Tools You Need:
Step 1:表紙と背表紙を作る
箱を切る
表紙用の包装紙をサイズに合わせて切る
段ボールに包装紙を張り付ける
Step ２：中のノートを作る
包装紙を半分に折る
のり付けする
Step3 : 中のノートと表紙、背表紙をのりづけする
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History of Gosyuin
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Kanou Shoujuan
叶 匠寿庵
An innovative Wagashi creator from Otsu, Shiga Prefecture. Renowned for its commitment to quality and seasonal flavors. By growing the ingredients for their sweets, they ensure exceptional taste and authenticity, making their products highly sought after as gifts and personal indulgences.
Azuki, red beans, are the characteristic of Wagashi. Azuki sweets are traditionally eaten during seasonal events to ward off evil spirits.
【Azuki】
【Gyuhi】
In Japan, mochi is used in various forms and for different purposes. The mochi used in this Amo is called gyuhi, which is sweeter and smoother than regular mochi.
The Art of Wagashi and Mochi –
A Bite Blooms in Celebratory Moments
祝う、味わう、餅の魅力 – 人生の節目を彩る一口
Sakura Mochi
A spring wagashi with sweet red bean paste wrapped in pink mochi and a salted cherry blossom leaf, enjoyed during Hinamatsuri
Hanabira Mochi
A New Year's wagashi with soft mochi, sweet white miso, and candied burdock, symbolizing fortune and renewal
Kōhaku Mochi
A festive mochi for weddings, childbirth, and longevity celebrations, symbolizing joy (red) and purity (white). Enjoy it as is or in zōni or zenzai.
Mochibana
A decoration of red and white dango
or mochi on mizuki or willow branches, hung around January 15th during Koshōgatsu to pray for a bountiful harvest
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Exquisite Harmony of Silky Mochi
and Sweet Dainagon Azuki Paste
とろける求肥と極上大納言小豆の甘美なハーモニー
Amo Koshi-an by Kanou Shoujuan
叶 匠寿庵 あも こしあん
Tamatebaco File: No. 001
Name: Amo Koshi-an
Category: Mochi, Azuki
Origin: Shiga Prefecture
【Silky Gyuhi Mochi】
【Tanba Dainagon Azuki】
Made with the rare Tanba Dainagon Azuki beans, which account for only 1% of Japan’s total harvest. Sweet and silky texture melts in your mouth.
Crafted to match the delicate softness of Azuki, Habutae mochi offers a melt-in-your-mouth tenderness—a true testament to expert craftsmanship.
A Story Behind the name "Amo"
あもの名前の由来
The name Amo, which means mochi, comes from the archaic word used by noblewomen at the imperial court in ancient time in Japan. The sound of this word is gentle and elegant like we imagine their lives to have been.
A Symbol of Protection and Health: Azuki Beans
守護と健康の象徴、小豆
In Japanese culture, azuki beans are more than just an ingredient in traditional sweets—they have been regarded as a symbol of protection and well-being for centuries. Whether in Wagashi (traditional sweets) or festive dishes, continue to play a vital role in Japanese life, not just for their delicious taste but also for their deep cultural and symbolic significance.
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#MyTamatebaco
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