With so many occasions to prepare gifts for seasonal greetings and homecomings, many people are likely struggling with the decision. For those times, check out these "Tokyo Souvenirs" recommended by fashion and beauty industry insiders. We introduce five Japanese sweets that are quintessentially Tokyo, from traditional flavors beloved by locals to modern, evolved styles.
■Mizuho's Mame Daifuku, a longtime favorite in Harajuku, attracts endless lines
Recommended by Ms. Y, the women's PR manager for a certain Italian leather brand, are the Mame Daifuku from Mizuho, a Japanese sweets shop in Harajuku, Tokyo. These plump and plump Mame Daifuku are characterized by their softness, which can be felt the moment you hold them in your hand. The delicate mochi rice cake is kneaded with just the right amount of salty red bean paste, and the smooth texture is filled with a generous amount of not-too-sweet koshian (smooth bean paste). "It's a popular shop, so if you don't get there early they might sell out..." (Y-san)
■ Dorayaki from Usagiya, a famous Japanese confectionery shop founded over 100 years ago
Usagiya's Dorayaki is recommended by Akira Horiuchi of eyehight, a company that handles brand PR and planning. "It's filled with lots of bean paste and is heavy and solid, and I think its slightly crooked shape is also very rustic and nice" (Horiuchi-san). From the generously and generously filled smooth bean paste, the way the skin is cooked to bring out the crispness, and the subtle, gentle flavor of honey that brings out the sweetness of the bean paste, it's a product that shows the careful consideration that went into making it delicious.
■Modern Japanese Confectionery "HIGASHIYA" - Bite-sized Sweets
Beauty journalist Watanabe Yoshiko recommends HIGASHIYA's "Bite-sized Sweets." "Their packaging, shape, decoration, and even the taste are all unique, creating a world of modern Japanese flavor that is overflowing with originality," says Watanabe. They are delicate and beautiful, just like chocolate, and small and adorable. And once you put one in your mouth, you'll be surprised by their extraordinary flavor.
■The deep-fried monaka from Nakazato, a long-established confectionery invented in the early Showa period, goes perfectly with whiskey.
Yokoyama Tatsuya, director of FASHION HEADLINE, recommends the deep-fried monaka from Nakazato, a confectionery shop in Komagome, Tokyo. Deep-fried in sesame oil and sprinkled with roasted salt from Izu Oshima, these thick, round monaka resemble rice crackers and are sandwiched between a tsubuan (bean paste) made from adzuki beans from Tokachi, Hokkaido, making them a unique and innovative treat that differs from the usual monaka.
■Simplicity stripped down to the bare essentials. Tachibana's karinto, a product of pride.
Fashion journalist Yokoi Yuri recommends Tachibana's karinto. "You can tell it's going to be delicious even before you eat it," says Yokoi. The outside is glossy and generously coated in candy. While it retains the appearance of the popular karinto, it has a surprisingly light and refined texture when you put it in your mouth.
