Japanese famouse boutique sweets shop Toraya provide almost art beyond sweets


The house Toraya has a history of nearly 5 centuries.

Toraya Corporation (Toraya, English: Toraya Confectionery Co., Ltd.) is a Japanese manufacturer manufacturing headquartered in Minato-ku, Tokyo. The establishment of the company was established in 1947 (1947), known as Tara's brand, but its predecessor history dates back to the 1500s. Its name is known for a long time ago as a Japanese sweet shop for the Imperial Family.

His pastry trade began at the end of the Muromachi era in the mid-16th century, making Toraya one of Japan's oldest traditional Japanese pastries.
Toraya, official supplier to the Imperial Court since the reign of Emperor Goy6zei (1586-1611), moved to Kyoto first, then followed the Imperial family in Tokyo during the transfer of the capital in 1869.

Toraya opens a new store, while maintaining the one in Kyoto, and currently has about 80 points of sale in Japan.
We hope you enjoy the shapes, colors and scents of the wagashi, and that through them you will touch the heart of Japanese culture.

About three hundred years ago, Japanese pastry took the form of today, the fruit of Japanese sensitivity to the Beau and the Delicate, and their love of nature and the passage of the seasons.
This pastry, made from natural ingredients including rice flour, wheat flour, agar-agar and azuki, is a healthy and highly appreciated food.
Wagashi are based on natural ingredients.

Here are the most common ingredients:

Azuki red
The red azuki are rich in vitamin B1, iron and polyphenol. Toraya selects the best red azuki from Hokkaido, renowned for their taste, color and good mouthfeel.
Wasambon-tô (Japanese traditional sugar)
Sugar extracted from sugar cane, refined using traditional Japanese methods, wasambon-tô is a typical product of Tokushima and Kagawa.

Agar-agar, a product obtained after transformation of algae such as red algae (tengusa), is a traditional Japanese food, which is increasingly generating interest as a healthy food, especially for its rich content In fibers. In the field of Japanese pastry, it serves to gel the dough like gelatin. Toraya takes special care of agar-agar in the form of filaments (itokanten), prepared according to traditional methods, the manufacture of which is entrusted to producers in the prefectures of Nagano and Gifu.

The art of the 5 senses
Wagashi can be likened to an "art of the five senses"

"The taste", the flavors that feast the palate,

"The smell", subtle fragrances of natural ingredients such as azuki, yuzu or Still ginger, which do not alter in any way the delicate fragrance of the green tea accompanying their tasting,

"Touching", when cutting the cake with your hand or a small wooden pick Sensation when in the mouth. Each cake has a gustative and tactile texture of its own,

"View" of the beauty of the colors and shapes used, evoking the seasons and Leaving the pleasure to the imagination of varied dream landscapes, With the poetic consonance of their names, and their songs that delight

"The ear", evoking the seasons, dream scenes, legends or even
Historical episodes.

It is in this way that the wagashi stimulate our five senses pleasantly.

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