The Mochi Diaries: Chapter 8 – Kuri Yatsuhashi 栗八つ橋

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Yes today I bring to you yet another yatsuhashi instalment of The Mochi Diaries, and so this is Chapter 8 – Kuri Yatsuhashi 栗八つ橋.

The Kuri 栗 (chestnut) flavour is a popular mochi filling at this time of year as we are half way through Aki 秋(autumn).

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Of corse there is to be an autumn variation of yatsuhashi and I came across this box at my favourite omiyage shop in Osaka a few weeks ago.

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I’v tried many kuri flavored mochi in the past so I went in pretty much knowing exactly what to expect, however there is the addition of the awesome texture of the yatsuhashi wrappings that always brings the mochi noming experience up to the next level.

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This aside I think I can safely say that these are my least favourite of the yatsuhashi flavours I have tried thus far.
I find the the Japanese autumn flavours to be on the bland side of things, having a large emphasis on starchy vegetables such as Kabocha 南瓜 (Pumpkin), Kuri 栗 (Chestnuts) and Satsumaimo さつま芋 (Sweet Potato). This really shined through with these kuri yatsuhashi, filled with the vaguely sweet kuri paste which I feel doesn’t compliment the outer mochi all that amazingly.
Regardless I still ate them all hungrily however in the future I think I’d prefer to stick with the more traditional cinnamon variety.
3/5

Want to read more Mochi Diaries Posts?

The Mochi Diaries: Chapter 7 – Ninja (Kusa) Dango 草餅

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 The Mochi Diaries: Chapter 9 – Mochitsuki Special Edition 餅搗き増刊

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The Mochi Diaries: Chapter 6 – Goma Yatsuhashi 胡麻 八つ橋

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Welcome to the sixth instalment of ‘The Mochi Diaries’ (餅の日記)
☆〜(ゝ。∂)

I realize I have already done a post on yatsuhashi 八つ橋, however I love them so much I couldn’t help but buy a box of the goma 胡麻 (sesame) variety!

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This pack I picked up at Osaka station on my way home from a trip to wakayama last week, the top kanji says nama (fresh) yatsuhashi 生八つ橋 kingoma 金ごま (gold sesame) and the bottom kurogoma 黒ごま (black sesame). So basically the yatsuhashi in this pack are half filled with white and half black sesame paste.

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I was pleasantly surprised to find each flavor individually packed and as usual with omiyage the packaging was exquisite.
Now I am quite fond of goma flavored sweets and since these were yatsuhashi (my favorites) my expectations were high. The gold ones truthfully portrayed a sweet goma flavor with the soft chewy texture of soft yatsuhashi, the black however although aesthetically pleasing have a flavor that was just a tad too subtle, lacking the boldness one would typically associate with the sesame flavor.

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Alas I don’t think I shall be trading these in for the more common nikkei 肉桂 (cinnamon) flavored variety anytime soon, regardless it’s always nice to try something new ^_^
4/5

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The Mochi Diaries: Chapter 5 – Custard Matcha Motchi カスタード抹茶餅

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The Mochi Diaries: Chapter 7 – Ninja (Kusa) Dango 草餅

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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)

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

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