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Wagashi made with rice flour is known for its distinctive chewy texture and gentle sweetness. In recent years, as demand for gluten-free foods has grown, wagashi made with rice flour has been drawing attention. Rice, its raw material, was introduced in the late Jomon period, and rice flour came into full use in the Edo period.
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.
Cornstarch is a starch extracted from corn. In wagashi production, cornstarch plays diverse roles—as dusting powder, thickener, and texture adjuster. With its fine particle structure and distinctive physical properties, it has become an indispensable ingredient for improving wagashi quality.
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.
It is not merely about visual beauty—it is the culmination of an artisan's skill and careful ingredient selection. Glossy wagashi visually whets the appetite and conveys a sense of premium quality. It also serves to prevent drying and to lock in flavor.
Leaf ingredients such as oak leaves and bamboo leaves are essential to making wagashi. These are traded in a distinctive unit called the "bundle." The bundle unit is a sales specification grouping a set number of leaves. For example, oak leaves are distributed as 50 leaves × 100 bundles, and bamboo leaves as 50 leaves × 60 bundles.
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?
Meta description (approx. 115 characters) The long-established grain-processing manufacturer Minoyo thoroughly explains the appeal and ingredient characteristics of Tamba Dainagon adzuki beans. From processing suitability—large grains that hold their shape when simmered—to historical value and nutrition, it covers information useful for developing high-value-added products. A must-read for confectionery, bakery, and food professionals considering commercial purchasing or sample requests.
Founded in 1902 (Meiji 35), the soybean roastery of Kyoto's Minoyo. Skilled artisans roast domestic soybeans—cultivated with care starting from the soil—using a far-infrared roaster.
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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