Chikuodo

Chikuodo’s white dango offers a different way to enjoy Japanese sweets from those centred on bean paste. These simple, unfilled dumplings have earned praise served with rock salt and olive oil, and some diners have remarked on their soft texture. Enjoy them plain for their understated flavour, or add the salt and oil for a savoury note. It’s a small change of approach that makes for a distinctive sweet.

Another sweet with a strong sense of place in its name is 茶沢の鮎. Its chewy outer layer encloses sweet bean-paste mochi, described as having a texture reminiscent of uiro. Reviews note that it is gently sweet and satisfying to eat. Some visitors say you can buy just one, making it easy to try as a personal treat before choosing it as a gift.

For seasonal sweets, spring may bring both sakura mochi and domyoji, while some visitors have chosen yomogi mochi or ohagi. One reviewer also enjoyed the autumn muscat daifuku. The selection changes with the season, so what’s available will depend on the day.