[Kyoto's Famous Confectionery, Shitatari]
The deep, clear amber-colored Shitatari, made with simple yet carefully selected ingredients, is very refreshing to the eye in the sweltering summer heat of Kyoto.
This year, for the first time in three years, Kyoto will host the Yamaboko Junko and Mikoshi Togyo of the Gion Festival. The city is in a festive mood, and the Gion music that can be heard in the city center is filled with excitement before the Yamahoko-junko procession of the Mae-matsuri (the first festival) on the 17th.
Kikusui-hoko, located at Shijo-agaru, Muromachi-dori, Nakagyo-ku, is named after Kikusui no Ii, a famous water well that has existed in the town since ancient times. The name "Kikusui" comes from the Noh play "Kikujidou," which tells the story of a man who lived for 700 years by drinking the dew of chrysanthemum leaves on which he had written a strange sentence. The wagashi "Shitatari" is a Japanese confectionery that was invented by Kamehironaga, a Kyoto-based confectionery, as a dedicated confectionery for the Kikusuiboko tea ceremony, inspired by the pure dewdrops from the chrysanthemum leaves.
Made of brown sugar, wasanbon, agar agar, and mizuame, the deep, clear amber-colored Shitatari, made with simple yet carefully selected ingredients, is very refreshing to the eye in the sweltering summer heat of Kyoto. The soft texture and elegant sweetness of the sweets, which melt in your mouth, remind you of a drop of medicinal water for longevity and immortality.
The photo shows "Shitatari" on a Suzugami S size Kazahana. The popular S size is currently out of stock, but we have plenty of stock of the SS size, which is perfect for Japanese sweets and other dishes, the M size, which can be used for salads and main dishes, and the L size, which can be used to serve soba noodles and cold pasta. How about inviting coolness into your eyes and fingertips with these cool tin dishes?