The origins of wagashi date back to the Jōmon period when the Japanese crushed nuts, formed them into cookie-shaped discs and cooked them. Over the millennia wagashi evolved and became more artisan partially due to the availability of ingredients and the introduction of foreign cuisines. The most notable influences were the tea ceremony culture and abundance of sugar. This gave rise to many specialty wagashi stores, some of which are still around to this day. Here is a list of the ten oldest wagashi stores:
(I hope to travel to some of these stores. When I do, I will be sure to update!)
Ichimonjiyawasuke, Kyoto
Since 1000
Specialty: Skewered grilled mochi flavored with miso
Fujito Manju, Okayama
http://www.fujito-manjyu.co.jp/index.html
Since 1184
Specialty: Steamed manju
Goroube Ame, Fukushima
Since 1189
Specialty: Candy made from glutinous rice, malt and kanten
Matsushima Kouren, Miyagi
http://matsushimakouren.com/
Since 1327
Specialty: Thin sweetened rice crackers
Kanbukuro, Osaka
http://www.kanbukuro.co.jp/
Since 1329
Specialty: Shiratama mochi with green soybean paste
Kuroda Sennendo, Shimane
http://kurodasennendo.com/
Since 1333
Specialty: Yokan
Shiose, Tokyo
https://www.shiose.co.jp/
Since 1349
Specialty: Steamed manju
Kameyamutsu, Kyoto
http://kameyamutsu.jp/
Since 1421
Specialty: Matsukaze (Miso flavored baked cake)
Surugaya, Wakayama
http://www.souhonke-surugaya.co.jp/
Since 1461
Specialty: Yokan
Mizuta Gyokuundo, Kyoto
http://gyokuundo.com
Since 1477
Specialty: Thin cookies
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