The Mochi Diaries: Chapter 3 – Yatsuhashi 八つ橋

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Welcome to Chapter 3 of ‘The Mochi Diaries’ (餅の日記) ☆〜(ゝ。∂)

Today I shall be introducing the original mochi that began my infatuation many years ago during a trip to Kyoto!! Without further a due I present my holy grail of mochi the triangular, deviously delicious Nama Yatsuhashi 生八つ橋!!!!

Nothing screams like ‘I’v just visited Kyoto’ than bringing back a box of
oh these as omiyage お土産. With an origin dating back over 300 years yatsuhashi were named after Yatsuhashi Kengyo八橋 検校, a famous composer and player of koto (a traditional Japanese 6 stringed instrument) music. He was the man who is credited as the first musician to introduce and enlighten the general public into the art of koto and so  his is often regarded as the “Father of Modern Koto.”

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Four years after his death in 1685 a vendor near Shogoin Taisha began selling a sweet that was shaped like a koto in his memory. By the turn of the 20th century Yatsuhashi began to become popular as an omiyage gift from Kyoto, since as a baked cookie with ingredients composing of only pounded rice, cinnamon and sugar, it has a very long shelf life of around 3 months.

Now there are two types of yatsuhashi, baked 八つ橋 and unbaked 生八つ橋..The un-baked are those of which I am particularly fond of and are called hijiri 聖 (meaning monk or priest) or nama 生 (raw) yatsuhashi.

The soft hijiri/nama kind began to be sold in the 1960’s. When making this variety instead of baking the dough, it is steamed, flattened and cut into little squares. Azuki 小豆 (red bean paste) is then placed in the centre of each piece and folded into a triangle, not dissimilar to ravioli.

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I actually purchased this box not in Kyoto but in Osaka on my home from the Tenjin Matsuri 天神祭り last week in Sakuranomiya.
Evidently I was quite ecstatic to come across yatsuhashi outside of Kyoto as its not really a place I frequent all that often, so my opportunities to nom the deliciousness that is yatsuhashi are far and wide!!

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If you actually look at the packaging I found the writing is a little amusing, alongside the name namayatsuhashi 生八橋 these mochi are also regionally known as O-Tabe お食べ(lit. please eat). On these particular ones the name written on the box is kyounotabe 京のタベ, although this literally translates to ‘Capital Eat’ the meaning is something more akin to Kyoto Yatsuhashi.

Upon opening the box I was presented with a box being half filled with lightly brown coloured triangular sweets and the other half a pale green, these correspond to the flavours which are nikkei 肉桂 (cinnamon) and matcha抹茶 (green tea), that said the centre of both consists of the same is koshian 漉し餡 (red bean paste) filling.

Now these are the most standard and plainly flavoured yatsuhashi (they in fact come in dozens of seasonal and regional varieties), however they are a time and tested favourite amongst the Japanese. Having tried these sweets a decade ago when I visited Kyoto as an exchange student indulging in the soft, delicate texture complimented by the mildly sweetened koshian centre, my senses were overwhelmed and mind flooded with bitter-sweet nostalgia.

To this day in my opinion yatsuhashi represent the perfect mochi culinary experience, biting into one is infatuating enough to you to a whole new world of wagashi heaven, if you ever find yourself around Kyoto keep an eye out for them!! 5/5

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Want to read more Mochi Diaries Posts?

The Mochi Diaries: Chapter 2 – Doyo-mochi 土用餅 (Doyo no Hi Special)

<———– Last

The Mochi Diaries: Chapter 4 – Kibidango (吉備団子)

Next ———>

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3 thoughts on “The Mochi Diaries: Chapter 3 – Yatsuhashi 八つ橋

  1. Omg, I had some of this last week! One of the teachers brought it in as omiyage. Cinnamon, that’s what that flavor was! I don’t know when Ive ever had something so deliciously mouthwatering. Had idea what it was called until I read your entry! Thank god for Daniel’s Mochi Diaries~

    • Wow your lucky!!! Haha there’s a whole world of mochi to discover!!
      If you ever head up to Kyoto look out for yatsuhashi as they come in like 10 different flavors!! The hard variety is nice also, I shall be writing about them some time in the future. Stay tuned anyhow, with the appetite for mochi I have there a many more installments on the way =p

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