Uji-Matcha Dorayaki
Dorayaki dough kneaded with matcha from tea masters in Uji, Kyoto
Kohama-manju
Japanese notation "小浜饅頭"
“Kohama Manju” from “Hikage Chaya” in Hayama-cho, Miura-gun, Kanagawa Prefecture. With a history of over 300 years as a teahouse on a mountain pass dating back to the Edo period, the building of Hikage chaya’s store is a very atmospheric building and was registered as a Tangible Cultural Property of Japan in 2012.
This “Kohama-manju” is a standard item in Hikage Chaya’s Japanese confectionery lineup. It is a manju with a characteristic dough containing cinnamon powder (Nikki).
It looks like a standard manju, but it has the aroma of cinnamon powder.
The texture of the red bean paste is a little less watery and hollowness, with a refreshing sweetness that brings out the aroma of Nikki.
I have the impression that many of Hikage Chaya’s Japanese sweets, which are overwhelmingly well-known in Hayama, are original and stylish as well as elegant.
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