The process of making wagashi through traditional techniques

The company we asked to photograph this time is "Kyo Mizuha" in Nagaokakyo City, which makes traditional Japanese sweets.
The process of making various wagashi, such as "Ao Kaede," a beautiful yokan (bean jelly) that looks like a scene of vivid blue maple leaves floating on water, and fluffy warabimochi (rice cake), can be enjoyed just by looking at them.
Kyo Mizuha
Location: 1-3 Uguisudai, Nagaokakyo-shi, Kyoto 617-0815

[@skytaka8571]

仕事が丁寧だし清潔だし、さすがです。 色々と試行錯誤して商品を作ってるのも、 長く愛される理由。 季節感を大事にしている和菓子は、 日本ならではの物だと思います。

[@user-wf8qg5yr5e]

作る工程ですでに綺麗❤

[@sayusayusaito7738]

手間が半端なくかかってる

[@yenchitttatsunami5792]

❤美味しいよね、食べたいです〜〜

[@やまなみ-h5u]

青いもみじの美しさよ

[@user-of4wf7rz5k]

見てるだけなのにもう口が和菓子になってきたぁ😝今すぐ食べたいなあ

[@eijunsawamura6885]

Love this video so much! Thanks.

[@joannabaparileszczynska]

I would love to try the lemon one

[@ma_2175]

涼やかで美しい

[@elizebeths.8880]

I think I'm gonna get addicted to watching these be made too... ❤ 動画を共用してくれてありがとう！私もアメリカに作りたいなあ。凄く美味しそう、面白くて作り方法も説明してくれた。方過ぎかもしれないけどね...少し易くてのを作ればいいかなあと😅

[@haku_mai8901]

こちらのお店なら行けそう。 機会を作って伺いたい。

[@Liz_678]

I enjoyed watching this!! I also find you to be so clean!! Floors and every piece of equipment. Also the staff 👏🏻👏🏻👍🏻.

[@kiwigarden2024]

Totally agree, the cleanliness is top-notch! ✨ It makes watching even more satisfying. Do you think this level of cleanliness is part of their secret to making such high-quality products?

[@elyseenger2646]

A addendum to the yokan part; altitude and climate also play a role. For example the yokan would behave differently at higher elevations. For instance if you Japanese confectioners were to make Yokan in my hometown of Edmonton, you’ll probably have to account for both the altitude and Edmonton’s climate, which is usually mild and dry.

[@valentinadiaz8272]

Sin dudas los dulces japoneses son los mejores del mundo 😊

[@user-yw3lg4eu8l]

動画始まってからずっと、美味しそう。と呟きつづけています

[@mary-ruthflores4107]

I wish there was more explanation of what was happening and the ingredients

[@c.carrere8020]

Je suis "émerveillée" !!!!

[@receitasdaalecrim]

ENVIA PARA O BRASIL? ❤

[@kiokomorita7157]

Sutekidesu Omedetougozaimasu...

[@ありさ吉永-j4i]

❤

[@vivichen4815]

very beautiful ❤

[@user-pg3rk5ld9l]

灰汁って何の材料からでたのかな

[@user-qp4iq3sx5k]

砂糖から出ます 和菓子の世界では砂糖から灰汁を抜いてから使用します

[@巨鳥モア]

食べる芸術だ。

[@receitasdaalecrim]

É muito trabalhoso 😮

[@Snowymae]

Those aren’t maple leaves

[@Geznak]

Had to come all the way down here to find someone else who noticed. That was the FIRST thing I saw.

[@cristibelvania9565]

Apakah Ini pudiing ?

[@marciamaki4388]

❤😍❤️😍👏🏻👏🏻👏🏻

[@bluedragon00727]

0:29 一瞬ですが、此処に映ってる緑の葉に包まれた和菓子は、もしかして｢みょうが饅頭｣でしょうか！？ 九州熊本の宇城・八代地区でしか見た事がないですし、Wikiにもそう書いてありました こちらの動画の撮影は京都となっているので、もしかしたら中身が違う物なのかもしれませんが…

[@Japanese_sweets_tour]

確か生麩だったはずですね

[@bluedragon00727]

@@Japanese_sweets_tour お返事ありがとうございます！ 生麩ですか…！ やはり中身は違う物なのですね…！ 使ってるのはみょうがの葉なんでしょうか！？ これも違う物？？

[@carollin208]

切的刀是生鏽嗎？

[@tammycox9789]

I'd think you would know by now how much of sugar and other things to put in the sweets you make. Don't you make the same thing every day and you have been doing it for along time? Don't you keep recipes ?