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On the wagashi production floor, labor shortages and rising material costs have become serious problems. Traditional handmade production has long relied on the skill and experience of artisans. But as skilled artisans age, passing on their techniques is becoming increasingly difficult.
Wagashi is a food culture that symbolizes Japan's traditions. Yet today's wagashi industry stands at a major turning point—facing supply uncertainty for raw materials driven by climate change, rising ethical awareness among consumers, and stricter international environmental regulations.
米粉を使った和菓子は、独特のもちもち食感と優しい甘さが特徴です。グルテンフリー需要の高まりとともに、米粉を活用した和菓子が注目を集めています。
Kyoto confectionery is loved around the world for its delicate flavor and beautiful designs. But did you know that behind this beauty lie carefully selected raw materials and the sure skill of artisans?
Potato starch is a starch extracted from potatoes, commonly known as "katakuriko." In the world of wagashi, it has long been prized as a valuable ingredient that produces a beautifully translucent finish and a distinctive chewy texture.
和菓子のツヤは、水飴・寒天・葛粉などの原料選びと、塗る温度やタイミングで決まります。ツヤのある和菓子は、視覚的に食欲をそそり、高級感を演出します。さらに、乾燥を防ぎ、風味を閉じ込める役割も果たしているのです。
和菓子作りに欠かせない柏葉や笹などの葉物原料。これらは「束」という独特の単位で取引されます。束単位とは、一定枚数の葉をまとめた販売規格のこと。例えば乾燥柏葉なら100枚×40束、青森の笹なら50枚×100束といった形で流通しています。
丹波大納言小豆の原料特性を、京菓子原材料の専門商社・美濃与が整理しました。大粒で煮崩れしにくい加工適性や産地の背景など、高付加価値商品開発に役立つ情報を網羅。業務用仕入れやサンプル請求をご検討の製菓・製パン・食品担当者様は必見です。
明治35年創業、京都「美濃与」の大豆焙煎所。生の国産大豆を仕入れ、焙煎から製粉まで自社の大豆専用工場で行っています。
Ceremonial sweets and everyday sweets call for different roles from their ingredients. Using concrete wagashi ingredients such as domyoji-ko, jouyo-ko (yam flour), kinako, and adzuki beans as examples, this article organizes the thinking behind ingredients suited to special ceremonial sweets and those easy to use every day. The content can serve as a basis for product design and ingredient selection.
Domyoji-ko is a commercial processed-rice ingredient used in wagashi such as sakura mochi. It has an excellent balance of grain texture and stickiness, and tends to keep a stable texture even when cooled. Grades such as fine domyoji, medium-coarse, whole grain, and roasted domyoji are available, allowing you to use them according to purpose and desired finish.
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