Oomitakara (Peasants)

Oomitakara,

when common people are courteous,

the country will govern itself.

(Source: Suikoki)

Since our founding, we have believed that people are the heart and soul of any business. The essence of our business is our people. In order to create and nurture the relationships that then embody an authentic Japanese taste in our confectioneries, we practice the way of tea and hold tea ceremony events, support farmers, engage in agriculture, and hold a high respect for history.

In doing so, we seek to lead an authentic lifestyle here in Sunainosato by cherishing the aesthetic sensibilities of Japanese culture.

Kanou Shoujuan is a group of the people with the sense of Oomitakara.

Fuyuki Shibata, President and Representative Director (tenure from 2012)

＊Oomitakatara : archaic word from “Suikoki” that dates back to 600AD. It refers to peasants who were considered common people at that time. Not only did they engage in farming, but they also did sewing, construction, made many tools to improve their  lives. They worked hard in every aspect of their  lives. From that perspective, we interpret Oomitakara as “people that are all-rounders with hundreds of skills thriving to make the most of their talent”.

Wagashi, traditional Japanese confectionery, is a classic part of Japanese culture which has developed as a complement to tea ceremony. It expresses a delicate sense of the season and nature in its appearance and flavor. Various annual events which we associate with specific Japanese seasons are also an essential part of wagashi. We serve specially designed wagashi on certain days and make a wish for health and happiness.

Nowadays, wagashi is more obtainable for our daily lives. They comfort us on casual occasions such as the time we spend with loved ones. The ingredients are generally plant-based. Using seasonal crops and fruits is highly valued, so people can enjoy the sense of seasons visually as well as taste.

Azuki

Azuki, red beans, are the characteristic of wagashi. They have been cultivated since ancient times in Japan, so eating azuki is deeply rooted in our food culture. They have a reddish-brown color, and a uniquely sweet flavor that is beloved.

There are several varieties of azuki. A particular variety called Tanba Dainagon is highly valued for its size, glossy appearance, high level of flavor and thin yet durable outer skin that retains its shape well after being boiled.

Azuki is made into an, sweet red bean paste. Sugar is added to cooked azuki, and the mixture is boiled down. An is the essential part of wagashi, providing variety and its signature taste.

Here are the two types of an.

Tsubu-an; sweet whole red bean paste. The shape of the beans in the paste can be seen. You can enjoy its chunky texture and full of azuki flavor.

Koshi-an; sweet smooth red bean paste. The beans are mashed, and the skin is removed through the process of delicately straining it. It has a smooth feel and elegant flavor.

Mochi

Mochi in general is rice cake. What gives it its unique soft texture is a short grain rice mochigome.

Mochigome is a stickier type of rice. Mochi is formed into various shapes and used to make wagashi and other dishes. There is another type of mochi for wagashi. It is usually made of rice flour, sugar and water. This type of mochi is called gyuhi which is sweet and much smoother.

Ume

Flowering ume, Japanese plum, has been thought as a sign of spring coming since ancient times. The tree bears its fruit in early summer, and it is a favorite ingredient in Japanese cuisine used in dishes such as ume pickles or ume juice. The sour taste and the flowery aroma give us a fresh feeling.

Yuzu

Yuzu is a citrus fruit which is mainly cultivated in Asia. It has an incredibly refreshing fragrance, so its zest and peel are used for flavoring purposes.

Amo

This is the most representative confectionery of Kanou Shoujuan. It is made of mochi, rice cake, and tsubu-an, sweet whole red bean paste, and shaped like a bar. The mochi is especially soft and covered with tsubu-an, which has a distinct sweet flavor. We generously use our specially selected azuki, and our confectioners create the an by hand every day.

The name Amo, which means mochi, comes from the archaic word used by noblewomen at the imperial court in ancient time in Japan. The sound of this word is gentle and elegant like we imagine their lives to have been.

Mochi and an are an essential of wagashi and they are a standard combination everyone loves.

How to enjoy Amo

1．Chill it in the refrigerator for about an hour before eating.

2．Remove the outside paper and take the Amo out of the paper box.

3．Cut it into the desired size.

　We recommend dividing it into six equal parts.

4．Enjoy within a few days after opening.

 　We recommend wetting the knife before cutting for a cleaner cut.

Amo Karuta　

Pairs of rice wafers created in the image of karuta, a classic Japanese card game. It is based on Hyakunin Isshu, a Japanese anthology of one hundred Japanese waka poem from different poets. The wafers pair perfectly with our signature confectionery Amo. Enjoy the crispy texture and sweet flavor.

Akai

<　Akai Kuromitsu Kinako　>

Three pieces of mochi are covered with kinako, roasted soybean flour.

It is said that water from the Akaiya spring at Miidera Temple in Shiga, which is close to the spot where we started our business, was used for the births of the three emperors, Tenchi, Tenmu, Jito in the seventh century. It comes in three pieces of mochi with a wish for merit from the sacred legend.

Pour the enclosed brown sugar syrup on them for a richer taste.

<　Akai Matcha　>

Three pieces of mochi are covered with matcha powder and roasted soybean flour. Pour the enclosed matcha syrup on them for an extra matcha flavor.

Shimeno

A plum jelly made of homemade plum wine created from a rare variety of plum called Joshuhakubai plum. Tsuyuakane plum is used in the confection, and it beautifully takes on a more vibrant red. Enjoy the mellow flavor of the unique Japanese plum.

Kurisanga

A sweet chestnut is covered with soft dough made with koshi-an. The restrained sweetness of the dough amplifies the comforting taste of the chestnut.

Shoujuan Oishi Monaka

A pair of crispy rice wafers filled with tsubu-an. Monaka is one of the classics of wagashi.

Ishiyama Rougetsu

Tsubu-an pancakes which is generally called Dorayaki. It is a perfect snack on the go.

Mizuyokan

A jelly-like confection made with koshi-an and agar-agar (plant-based gelatin extracted from seaweed). We use a special type of agar-agar called Itokanten which has thread-like shape and creates a delicately silky texture. Mizuyokan is a traditional form of Japanese confectionery and especially loved as a Japanese summer treat.

Ikkoten

A sweetened chestnut is covered with tsubu-an. This type of wrapping is called chakin shibori. Chakin is a tea cloth used for a tea ceremony, shibori means to squeeze and twist. It is a traditional method for forming traditional Japanese confectionery.

Thousands of the ume plum trees bloom in late February-early March every year and show us a breathtaking view. In June, it bears its fragrant fruit. You can pick your own plums here and make your plum wine/juice at home.

A full selection of our wagashi is sold in a sukiya-dukuri architecture house.

*Sukiya-dukuri

One of the traditional Japanese architectures’ styles. Sukiya means loving tasteful things like Japanese tea, poetry and flower arrangement. The idea is to entertain guests from inside out, with an aversion to pretense, and a preference of simplicity and sophistication. Especially experts in the tea ceremony like sukiya-dukuri in the past, and now it is recognized as the representative of high-class architecture.

Explore traditional Japanese culture and enjoy the taste of matcha green tea. Try authentic sado (the way of tea) with a seasonal wagashi and relax in our tranquil tearoom.

＊Booking guidance

Omi beef teppanyaki, Course meals with seasonal dishes.

＊Booking guidance

Traditional Japanese dishes with seasonal ingredients, traditional Japanese dessert.

Home-baked bread, freshly brewed coffee, seasonal café items and dessert.

Soymilk gelato. The ingredients and flavors are centered around the theme of traditional Japanese sweets.

Wagashi, homemade plum wine, café (seasonal dessert).

Stretch your legs around our satoyama and find charming seasonal Japanese wildflowers. We have hundreds of varieties of wild plants throughout the year. You will also spot stone-made kannons, a deity of great mercy and compassion, and find a peace of mind.

Pottery made with clay of Sunainosato by our house potter.