The Sweetest City, Tokyo

Tokyo甘味物語
Special Talk
History Seminar on Wagashi (Japanese Confectionary) with its Roots in Edo
Vol.6
History Seminar on Wagashi*
with its Roots in Edo
(* Japanese Confectionary)
Mana Mikura [Actress]
Mitsuo Yabu [Managing Director of the Japan Wagashi Association]
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We tend to eat Wagashi in our daily lives without a second thought. A venture into the history of Wagashi reveals a profound expansive world. Actress Mana Mikura, a fan of Wagashi, and Mitsuo Yabu, Managing Director of the Japan Wagashi Association and authority on Wagashi, talk about the appeal of Wagashi and “The Sweetest City, Tokyo.”
[Coverage and composition: Naho Saotome / Photographs: Fumie Nagashima / Ms. Mikura’s stylist: Iyo Kondo / Ms. Mikura’s hair stylist: Kana Sugino / Apparel cooperation: Skirt: Lois CRAYON, Crayon Inc. (Tel: 03-3709-1811), Others: Private stylist items]

Wagashi are a “reward for yourself”
and “spiritual sustenance.”

Mikura: I like both Wagashi and Western confectionary. I’m fond of both Anko (sweet red bean paste) and chocolate confectionary and can’t say which I like more.

Yabu: It depends on how we feel in situations in our daily lives. Sometimes, we may feel that we’d like some chocolate because we’re tired and sometimes we may opt for biscuits because we want to drink coffee. In my case too, I like Wagashi, but I’m also very fond of cake.

Food gives us the energy we need to live. But I imagine that no-one tries to get energy just from confectionary, but from regular food. Looking at the matter from the standpoint of food we need to live, we don’t really need confectionary. So, why do you think confectionary is so popular?

Mikura: I think it serves as a reward to ourselves and to satisfy our spiritual needs rather than our dietary requirements.

Yabu: That’s right. Confectionary is very important as food for the soul and spiritual sustenance and wellbeing. For spiritual sustenance, we need to feel that eating satisfies our needs. In other words, what’s important is whether or not the food we eat is tasty.

Mana Mikura
Mana Mikura
Actress

Mikura: My job involves working on stage, so, for example, I’m given confectionary for refreshments, or by people who’ve come to see the performance, and this alone is enough to make me and other actors really excited. Simply thinking, “Look, today we’ve got such and such or Dorayaki (sweet bean paste sandwiched between two pancakes)!” urges us on to do our best. I really do think that confectionary is a kind of spiritual sustenance.

Yabu: In the hectic society in which we live, it’s even more important to be able to enjoy this kind of brief respite, isn’t it?

Mikura: Yes, that’s important. Normally, I often have to rush my meals, but when I feel like “enjoying some confectionary,” this makes me feel like having something like coffee or tea to go with it. Times like this give me a chance to relax a little.

Sakuramochi and Yokan
Exploring the roots of Wagashi

Yabu: Now, on the subject of “The Sweetest City, Tokyo,” I’d like to talk about the history of Wagashi in the Edo Period (1603-1868). The Edo Period was a special time in our history. Before this time, while places such as Kyoto and Osaka were cities that had been more or less completed, Tokugawa Ieyasu established his Shogunate in Edo. This process began with urban development.

Dividing the 300-year Edo Period into early, middle and late periods, the early period was dedicated almost exclusively to urban development. During this period, waterways were built to transport goods and a castle was constructed. This was a period of non-stop work. People in those days lived on two meals a day – breakfast and dinner. The thing is, we use up energy when we work, don’t we? We feel the need to eat something between meals. What people used to eat between meals in those days were “Oyatsu (snacks).” However, such snacks that were only sweet and nothing more were not enough to provide energy. This is why items such as dumplings and Daifuku (rice cake filled with sweet red bean paste) that were a good source of energy became popular in the early Edo Period.

Mikura: Really? I didn’t know that!

Mitsuo Yabu
Mitsuo Yabu
Managing Director of the Japan Wagashi Association

Yabu: Then, in the mid-Edo period, a great deal of the city had been completed. Around this time, for example, rows of cherry blossom trees had been planted on Mukojima on the Sumida river and this is how Sakuramochi (pink rice cake filled with sweetened bean paste, wrapped in a salt-pickled cherry leaf) became popular as something to take to eat when going to see the blossoms in bloom.

There is a temple called Chomeiji, and the gatekeeper came up with the idea of pickling the green leaves that fell from the cherry blossom trees and selling them. However, no-one bought them. But rice cake wrapped in these pickled leaves sold well. It is said that this is the origin of Sakuramochi.

Mikura: Talking about Sakuramochi, I’m from Osaka originally and I know that Sakuramochi in Tokyo and Osaka are very different. I couldn’t believe it when I found out that Anko wrapped in baked rice cake was “Sakuramochi.” I was really surprised because my image of Sakuramochi is Domyoji (Sweet red bean paste covered in steamed glutinous rice flour and wrapped in a pickled cherry leaf). Which came first and how did they evolve?

Sakuramochi
The photograph on the right shows Sakuramochi which is made of Domyojiko, the norm in Osaka and the photograph on the left Tokyo-style Sakuramochi consisting of sweet red bean paste with a baked rice cake wrapping (Images provided by the Japan Wagashi Association).

Yabu: Basically, Sakuramochi in Osaka is made using steamed and dried glutinous rice flour called “Domyojihoshi,” which is made at the Domyoji Temple in Osaka. This type of rice flour was eaten after being softened using cold or hot water or used as portable rations in times of war. The origins go back to the days of Sugawara no Michizane, a scholar and politician, long before the Edo Period. Therefore, confections with names such as “Tsubaki (camelia) mochi” using Domyojihoshi existed before the Edo Period.

On the other hand, Sakuramochi in Edo was a confection wrapped in a pickled cherry leaf, so, leaving aside the differences between baked rice cake or Domyojihoshi wrappings, I think it’s safe to say that Sakuramochi started in Edo. Incidentally, do you peel off the pickled leaf before you eat Sakuramochi?

Mikura: No, I eat the leaf with the wrapping and bean paste filling.

Yabu: If you eat the pickled leaf with the rest, the taste of the leaf overpowers the taste of the rice cake and bean paste filling. You can’t appreciate the sweetness of the rice cake and bean paste. So, really, the pickled leaf should be peeled off first and its lingering scent savored. The fragrance of the rice cake and the sweet bean paste harmonize with the lingering scent of the pickled leaf to create a satisfying whole. The true taste of Sakuramochi eaten this way is really enjoyable.

So, when we get to the mid-Edo Period, confectionary became rapidly refined. Here we find Sukesoyaki (Sukesoufunoyaki), a confection that would later evolve into Dorayaki and Yokan (jellied confection made from red bean paste, agar, and sugar), a confection that has its origins in the Muromachi Period (1333-1573), also grew in popularity during this period. By the way, do you know why the word “Yokan” is written with the characters “Hitsuji (sheep)” and “Atsumono (broth made with fish and vegetables)?”

Mikura: No, I wonder why.

Yabu: The word “Yokan” refers to a bowl for soup containing mutton. Because animal flesh was not eaten after the arrival of Buddhism in Japan, ingredients such as red bean or wheat flour were kneaded and put into the broth. These ingredients were removed from the broth and then evolved into confectionary. This was the origin of “Mushi Yokan,” or “steamed Yokan.”

Actually, the “Neri Yokan (kneaded Yokan)” that we are familiar with nowadays originated in the mid-Edo period. That’s because agar was invented around this time.

On their way back to Kyoto as part of the “Sankin Kotai,” a system under which feudal lords in the Edo period were required to spend every other year in residence in Edo, lords of the Shimazu Clan would stay over in inns called “Minoya.” Here, left-over “Tokoroten,” or gelidium jelly, a dish served at the inns, was put outside. Because the winters in Kyoto are cold, this left-over jelly froze. If left, the jelly would melt the next day and then freeze again once it had liquefied. Finally, the jelly would dry out naturally. This is one theory of how agar came originated.

Mushi Yokan was made by mixing wheat flour with sweet red bean paste to solidify the consistency, and agar was also mixed in to promote solidification. Japanese people really have an enterprising spirit, don’t they?

Mikura: A lot of sugar is used in sweet red bean paste, isn’t it? Wasn’t it a luxury item?

Yabu: Availability of sugar grew from the mid-Edo Period. Lord Yoshimune also made efforts to grow sugar in Japan. Until then, sugar was an extremely expensive commodity and food flavored with salt was probably common.

Tradition really is a series of innovations

Yabu: From the mid-Edo Period, competition between the “Kyogashi (traditional Kyoto-style confectionary) of Kyoto and the “Jogashi (high-grade confectionary)” of Edo began to grow. Competition engenders improvements on both sides.

Culture spread both ways thanks to the “Sankin Kotai” system, and this led, for example, to differences between “Kyoyuuzen (dyeing technique originating in Kyoto)” and “Edo Komon (dyeing technique used in Edo) for kimonos, differences between the white Tabi (traditional Japanese socks) of Kansai and the navy blue Tabi of Edo, and also differences in confectionary. While colorful fresh, moist confections were common in Kyoto, the confectionary of Edo tended to be typified by subdued coloring. Such individuality gradually became more and more pronounced.

Mikura: The same can be said of sushi, can’t it? For example, “Edomae-zushi (Edo-style sushi)” features all kinds of clever ideas.

Mikura Kana

Yabu: Confectionary in Edo had become quite advanced in the mid-Edo Period, but just as agar was added to Yokan, more changes would be made. Tradition lives on because of ever-continuing innovations. Something created without any innovation will soon fall by the wayside.

Mikura: That’s an astute observation.

Yabu: Without constant motivation for development, new products will not appear, but if there if new products are created only by creating popularity through their novelty or improving the appearance a little, customers may suddenly be attracted to such products for two or three years, but will soon lose interest.

When you think about it, confections such as Yokan and Sakuramochi have a history spanning more than 300 years. This is sure proof that these items have become and continue to be an indispensable part of human life.

Mikura: Could you tell me about your views of how to enjoy Wagashi?

Yabu: Well, there are all kinds of things involved, but one thing I want people to know is that Anko is really distinctive. I think that, once you understand the distinctiveness of Anko, Wagashi really become interesting. The taste changes completely depending on factors such as Shibukiri (removing the astringency of red beans), soaking beans in water and the amount and type of sugar used. Although this may be an exaggeration, if 100 people each made Anko, you would get 100 different flavors.

Also, Anko differs depending on the shop where it’s made, and Anko for Dorayaki and Manju (steamed bun with an Anko filling) are also different. If you taste Wagashi with an awareness of the meaning of each type of Anko, I think you’ll see how profound and expansive the world of Wagashi is.

Original goods of the Japan Wagashi Association not for sale
Pouch and fridge magnets that Mr. Yabu took to the interview to give Ms. Mikura as mementos. (Original goods of the Japan Wagashi Association not for sale)

Mikura: I haven’t really thought very much about that before. I’ve never tried to make Anko myself because I know it’s very difficult. When I have confections like Dorayaki and Taiyaki (fish-shaped pancake filled by Anko) too, I probably don’t make my choices based on the Anko itself. But certainly, when I eat Anko confections that I find tasty, for example with an exquisite taste that’s not too sweet, I can understand that there are differences. The idea that each shop has its own individual style of Anko adds to the fun of enjoying Wagashi.

Yabu: I certainly hope that you’ll try the Wagashi of all kinds of shops when you have time. I think that differences in Anko can be easily appreciated with Dorayaki made at various shops. I’m sure that, as you try various Wagashi, you’ll find the one that suits you the best. The Dorayaki that you and I like may be different, but I think that’s fine. There is no definitive confectionary. If you find Wagashi that you find tasty and want to have again, that’s fine.

Mikura: I think you’re right. Also, it would also be nice to give Wagashi to people as souvenirs. Even if some people feel that they don’t really like Wagashi very much, they might find a taste they like depending on the shop and I think that preferences in taste gradually change as we get older.

Yabu: That’s right. Rather than going for confectionary because it’s rare or popular, I hope that people will enjoy Wagashi they find really tasty. This is the very reason that long-established shops continue to thrive. New modern shops certainly stand out, but people who like the taste of the confectionary of a particular long-established shop will remain loyal to that shop.

Mikura: I also want to discover something like that – something I can say I like with confidence.

Mikura Kana

Yabu: I imagine plays you perform in too will be successful as long as you have something that serves as a solid core. If you go about things based only on appearance or novelty, you may gain fleeting popularity, but if there is no real content, people will stop coming.

Mikura: That’s right. As we’ve been talking, I’ve wondered if you’ve always known a lot about confectionary. Perhaps you often ate confections at home?

Yabu: It’s simply because I’m interested in confectionary. When I find something that puzzles me, or something I want to find out about, I look into it. My knowledge of confectionary comes from this kind of repeated research.

Mikura: I see. Listening to what you have said makes me want to rush out right now and try Anko at all kinds of shops!

Mitsuo Yabu/Born in Sapporo, Mr. Yabu works as managing director of the Japan Wagashi Association, an organization engaged in activities such as promoting public awareness of Wagashi and giving managerial guidance within the industry. Among the books authored by Mr. Yabu are “Wagashi” (Kadokawa), “Shin Wagashi-banashi (New Wagashi Topics)” (Kikurosu Shuppan), “Wagashi and Japanese Tea (Japanese Cuisine Booklet, Washoku – Registered UNESCO Intangible Cultural Asset)” (Co-author, Shibunkaku Shuppan).




Mana Mikura/Born in Osaka in 1986. Ms. Mikura is an actress who debuted in the role of a child with her younger twin sister Kana Mikura in the NHK drama series “Futarikko,” the two becoming popular with the nickname “Mana-Kana.” Ms. Mikura’s current activities include TV dramas and stage performances.

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This project is aimed at spreading the word about Tokyo’s charms through so many varieties of confectionary. The Asahi Shimbun Company is conducting various programs as part of the Project for Unearthing the Charms of Tokyo*.
*The Project for Unearthing the Charms of Tokyo is devoted to publicity about the appeals and features of Tokyo. Making effective use of the Tokyo brand icon “Tokyo Tokyo Old meets New,” it rests on collaboration by the Tokyo Metropolitan Government and Tokyo Convention and Visitors Bureau with private-sector businesses.

【“The Sweetest City, Tokyo” project Sponsorship】
“Good Life with Books” Editorial Department and Media Business Bureau, The Asahi Shimbun Company
[Contact]
book-support@asahi.com