Ubatama manju (cherry blossom)

Taste sweet bun converted from the original tastes of Ubatama confectionary

Kameya Ryacho, a long-established confectioner in Kyoto since 1803, produces “Ubatama manju”, a sweet bun arragned from their signature confection, “Ubatama”.

Ubadama is a bite-sized confectionary wrapped sweet bean paste made with brown sugar, with agar and it has been made since 1803 as their representative confectionary.  It is actually amazing to learn that they have made it more than 200 years and their greatness as a Kyoto’s long-established confectioner.

Branding a cherry blossom on the top of the manju is only available in spring, but in summer,  “Kyoto Gozan Okuribi (Bonfire on Five Mountains)” will be branded.  Depending on season, the confectionery changes its appreance, which is very typical Kyoto’s entertainment.

The filling is made of brown sugar-flavored red bean paste mixing with condensed milk and butter and finished as smooth milky manju.

It has an original taste of combined brown sugar and butter. Strangely enough, it also has a slightly coffee-like flavor. I think it is a modern manju, which is typical of Kyoto, a city that continues to create new things while respecting tradition.