Chishin

Great new concept of matcha and butter.

“Kanshundo” located in Higashiyama-ku, Kyoto, is an extremely long-established Japanese confectionary shop that has been in business since 1865 (the first year of Keio). They make a wide variety of wagashi, all of which are delicate and elegant, and have a beautiful appearance that is truly worthy of being called “Kyoto sweets”.

This time, I bought a manju with green tea bean paste called “Chishin”. The name “Chishin” is based on Confucius‘ words, “Onko-Chishin (Learn from the past and you will know the new)“.

The use of butter in matcha manju is certainly a novel technique, but the appearance of the manju is standard looking.

When I cracked it open, I found a very bright green tea-colored red bean paste. The contrast with the manju skin is beautiful, and the color is just like a Kyoto-style confectionery.

It was surprisingly delicious. First of all, I was surprised at how well matcha and buttery flavors go together, but throughout, the taste is a soft harmony of Western and Japanese flavors without losing the impression of a Japanese confectionery.