Comments on: Wagashi: Ayugashi or Waka-ayu Sweetfish Shaped Confection

By: DaiMa

DaiMa — Tue, 04 May 2010 03:12:52 +0000

I went to Kyoto and went to a lot of places you put in your blog. I went to Kichisen Restaurant and it was great! The waiter was a monk. I also bought a lot of the items you recommended such as the miso cake, and soy sauce candy. The soy bean doughnut was really good as well, but I prefer the soy bean roll cake because even after a day later it still tasted fresh. Thank you for posting this! It has helped me so very much.

By: Kyoto Wagashi: Ayu and Kuzu-yaki from Heianden | Kyoto Foodie: Where and what to eat in Kyoto

Tue, 02 Jun 2009 09:43:54 +0000

[...] favorite shops in Kyoto, so I will not go into great detail on that here. You can read that article right here. (It is, I think, my favorite KyotoFoodie [...]

By: Boy’s Day Koinobori Chofu | Kyoto Foodie: Where and what to eat in Kyoto

Wed, 06 May 2009 13:17:31 +0000

[...] fish shaped wagashi are ayugashi, or wakaayu, which I love and reviewed extensively in this article last summer. This koinobori chofu (more about chofu) is a clever riff on ayugashi, but is made for [...]

By: Paul Hays

Paul Hays — Sun, 01 Mar 2009 23:38:35 +0000

Shijirarenai!

By: Whole Ayu Sugatani on Jukokumai Rice | Kyoto Foodie: Where and what to eat in Kyoto

Fri, 30 Jan 2009 08:56:00 +0000

[...] Ayu Related Articles on KyotoFoodie Wagashi: Ayugashi or Waka-ayu Sweetfish Shaped Confection Wagashi: More Kawaii Father’s Day [...]

By: Wagashi: Daimonji Okuribi Senbei and Kompeito | Kyoto Foodie: Where and what to eat in Kyoto

Mon, 18 Aug 2008 04:37:41 +0000

[...] Okuribi senbei came from Tawaraya Yoshitomi which we reviewed in our ayugashi confection article and wasanbon sugar [...]

By: Wagashi: Daimonji and Chofu | Kyoto Foodie: Where and what to eat in Kyoto

Wagashi: Daimonji and Chofu | Kyoto Foodie: Where and what to eat in Kyoto — Sat, 16 Aug 2008 16:46:23 +0000

[...] Chofu (調布) Chofu is similar in construction and taste to ayugashi but has a longer history. Chofu, historically was a handwoven linen cloth. People wove them, rolled [...]

By: Wagashi: Wasanbon Sugar Sesame Mochi | Kyoto Foodie: Where and what to eat in Kyoto

Mon, 04 Aug 2008 10:26:55 +0000

[...] discovered this unusual and very tasty wagashi from Tawaraya Yoshitomi while working on the ayugashi [...]

By: P-T

P-T — Thu, 24 Jul 2008 21:12:30 +0000

Oh my god, these are wicked!!! Thanks for blogging about them, it gives me pleasure to read about these types of things. Especially seeing as you gave little reviews of each………. the things you have to do to serve us blog readers eh?? LOL.

By: Marc @ NoRecipes

Marc @ NoRecipes — Wed, 23 Jul 2008 02:31:51 +0000

I’ve never had ayugashi before, but it looks yummy. I love going to those seasonal shacks setup at the side of rivers where they setup fire pits to make ayu shioyaki.

By: Christie @ fig&cherry

Christie @ fig&cherry — Tue, 22 Jul 2008 07:21:09 +0000

Adorable!

By: AppetiteforChina

AppetiteforChina — Tue, 22 Jul 2008 07:01:31 +0000

That’s pretty clever. I love that in Japan almost everything comes well-designed.