January 2022


Kyoto has a wide variety of sweet souvenirs such as yatsuhashi and Ajarimochi, and it is hard to decide which one to buy. Among them, one of the most popular souvenirs in Kyoto is the traditional Kyoame, which looks cute and is easy to hand out to your friends.

Kyoame is a small, shiny and transparent looking candy with an elegant sweetness that spreads in the mouth. This colorful candy, registered as a regional collective trademark by the Kyoto Prefecture Confectionery Industry Association, is an excellent product that consumers can enjoy for its appearance and taste.

Candy is generally made from sugar and syrup, and the ratio of sugar to syrup is 50-50 in the general candy produced by major companies. On the other hand, Kyoame has more sugar than syrup, so it is harder to dissolve and lasts longer. Moreover, by boiling down the candy at high temperature using a technique unique to Kyoto, which is based on the technique of "ariheito," which was introduced from the South Sea Islands, it has a unique gloss and a refreshing taste despite the high percentage of sugar. In addition, the candy is kneaded to make it airy, which gives it a light and crispy texture when chewed.

Even today, the evolution of this candy is still ongoing, and products are being researched, developed, and manufactured with the use of gorgeous crafting techniques and the addition of local products.

You may serve it on Appi Urushi Studio's Flat Bowl for guests, or put it in Chanto's Container and enjoy it by yourself while teleworking. Anyone will be delighted by the cute appearance of Kyoame.

Appi Urushi Studio's Flat Bowl
Chanto's Container


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[NEW Hirota Glass's Sori Yanagi Wine Glass has been added]

This wine glass was designed by Sori Yanagi in 1979. It features a generously thick bottom, making it both easy to hold and stable. They are hand-blown by craftsmen and carefully made one by one.

This glass creates a soft flow that makes you want to pull it closer when you wrap it in your hand. The glass reflects the texture of the drink and even the pattern of the table, allowing you to enjoy the interplay of glass and space.

Hirota Glass's Sori Yanagi Wine Glass




[Singing Our Praises]

At the beginning of the year, when we find smooth and plump soybeans at the market, we think that the time of the year has already come, and the first thing we do is to start preparing miso in our mind.

The main ingredients are koji, soybeans, and salt. The good thing about making miso is that you can start whenever you want to, as long as you only make enough for your family to enjoy at home. However, miso made during this cold season is said to produce a more mellow and tasty miso, as the koji slowly matures.

At Tsukiji San-ei Shokai near our Ginza Showroom, you can buy a set of ingredients for making miso in winter by mail order, and when you steam soybeans in Adachi Shigehisa Shoten's Wappa Seiro, which is currently on display in our showroom, you can enjoy the delicious aroma of soybeans, which is different from when they are boiled.

After carefully mashing the plump, cooked soybeans and adjusting the consistency with a little hot water, mix the soybeans, raw koji, and salt evenly in a bowl. The process of making dumplings with the palm of your hand is fun, even if you are not a child. Once the dumplings have been rolled up and aired out, press them further into the bowl and fill them tightly by removing air. Seal the container with plastic wrap and store it in a cool, dark place to wait for it to mature.

It will be ready to eat in about three months, but waiting until you like it is also the fun part of making it by hand. It occurred to us that handmade miso, which is unique to each region and each family, is similar to a handicraft that you keep with you and want to show off.

Adachi Shigehisa Shoten's Wappa Seiro
Sori Yanagi's Stainless Steel Bowl
Noda Horo's Enamelware
Ginza Showroom (Open from 9:00-18:00 on Friday, Saturday, Sunday, and Monday)
Tsukiji San-ei Shokai