In addition to giving lectures both domestically and internationally, she has been actively working to spread Japanese confectionery culture to the world by passing it on to famous pastry chefs, and in February 2016, shePassion ContinentThe Japanese confectionery shop, located a few minutes' walk from Myogadani Station in Koishikawa, Tokyo, also appeared on the show.IkkoanI went to receive a gift from them!
Chikara Mizukami, born as the fourth son of a family running an Edo-style confectionery shop in Tokyo, trained as a wagashi (Japanese confectionery) craftsman in Kyoto and Nagoya, and opened "Ikkouan" in 1977. Next year, the shop will celebrate its 40th anniversary!
The shop walls are lined with traditional confectionery molds, featuring a beautiful array of shapes that are a feast for the eyes, including plum blossoms, cherry blossoms, maple leaves, ginkgo leaves, fish, and turtle shells!
For souvenirs, we bought "Azabu Monaka" and "Aji no Iki Takumi no Uki Chidori" rice crackers, which have a long shelf life. The most popular item, "Warabi Mochi," had a shelf life of only one day, so we enjoyed it ourselves!
Made with domestically produced bracken starch and kneaded relentlessly over high heat, these warabi mochi are quite large, each about the size of a child's palm. Touching them reveals a surprisingly delicate softness, and upon tasting, you'll experience a melt-in-your-mouth texture and a smooth, elegant sweetness from the strained bean paste filling.
For some reason, I feel like I've developed a strange fondness for Japanese sweets since turning 40!
