Tosa Nikki

Exquisite texture of Soboro and rice cake

“Tosa Nikki” has been produced since 1954 as a representative confectionary of “Aoyagi Confectionary” in Kochi Prefecture, and is a bite-sized rice cake manju wrapped with a sweet bean paste. It is a major souvenir of Kochi Prefecture.

The Tosa Nikki, Japan’s oldest diary written in the Heian period (794-1185), describes events that happened to Ki no Tsurayuki on his way back to Kyoto from Tosa Province, and it is said that this famous confectionary was created in memory of Ki no Tsurayuki.

Each bite-sized manju is carefully placed in a tray.

The outside is covered with “Soboro” which seems to be made from roasted rice flour called “Kanpun-ko”, giving it a crispy texture.

The inside is filled with Koshi-an (sweet red bean paste) and the outer skin is made of Gyuhi (Rice flour Cake), so it is very soft but also moderately elastic and shiny.

The contrasting textures of the Soboro and soft Gyuhi mochi mixed with the Koshian (sweet bean paste) gives a perfect balance. It was a delicious taste of harmony.