Shinshu traditional tea friend with history and culture

Shinshu people who love drinking tea. Some people have been poured more and more and have just stayed long. This is also one of the unique hospitality of Shinshu with the desire to relax.

There are a wide variety of tea contracts, such as pickles and powdered rice, but Japanese sweets are sweets. The confections that appear at home as usual, without changing for a long time, have a history and climate unique to the land.

Traditional traditions of the area that we want to inherit
The scent and taste that can be enjoyed only in early summer, Kiso's local confectionery "Hobba Maki"

"Hobba -maki" was made as a celebration of the late -month -late festival as a snack during the agricultural season, when the greenery of the mountains is vivid. It is a traditional Kiso region's traditional confectionery using sturdy, bactericidal effects, and a subtle sweet scent.

"It's the role of women and children to make men and dumplings to get leaves. In the past, it was normal to make about 200 pieces in one house, so it was an event for the whole family." And Noguchi -san.

Nowadays, dumplings have become smaller to eat, but in the past it was about twice as large as you could eat full.

"When we were children, the skin was thick, and just eating a bite did not come out (laughs). Also gets excited.

Nowadays, you can now buy it at confectionery stores and roadside stations in the Kiso area, but you can only taste it at this time. Please feel the Kiso season in the cheeks.

Yumejin City (Kiso Town)
Representative Hiroko Noguchi

In 1986, he launched "Yumejin City" with local mothers, manufactured and sells Kiso specialties such as Hobba Maki and Suenki, and as a director of NPO Hometown Kiso Kiso. We are conducting activities to convey.

Unique sweetness and flavor that only Oni Momo brews
Matsumoto's tea confectionery created by the culture of the castle town

Matsumoto is a castle town where famous water springs everywhere. Dry climate helped, and the habit of adding tea was born, and a unique tea confectionery culture was nurtured. Matsumoto was born in the early Taisho era.

At the beginning of the release, the cut walnut pattern resembled Kabuki's Kumatori, so it was called "Kabuki Kurumi" and was sold at Kabukiza in Ginza. In the early Showa era, Urasenke Muneyoshi was named "Masugaru" because it was a name worthy of tea seat confectionery.

"I wanted to make a cheap and delicious food so that many people could love it. At that time, I looked at Onikomo, which was abundant as a farmer's side job," said Watanabe.

"Because the demon peach has become precious, I considered substitutes for different kinds of walnuts, almonds, and peanuts. But this unique sweetness and flavor are not come out. I wonder if it will be a tan. " "Magic sugar" may be a famous confection that could only be born in Matsumoto.

Make with craftsmanship and dedicated machines! Until you can get sacred sugar

Sugar in a whipped shape

The sugar is made of A -Zara, which is the same quality as ice sugar and is easy to melt. First, sprinkle the sugar into a candy, and mix with a mixer. If it contains air and fluffy, add the demon peach.

Spread to a wooden type

If you mix the demon and sugar well, pour it into a special wooden shape and stretch it flat. It is difficult to work with a machine because the fabric is sticky, and it is a work that can only be done by craftsmen.

Cut and dry

After pressing overnight with a wooden type, go to the cut work. The point is that the machine that cuts out serious sugar is 100%in -house development, and the point is that it can be cut at an interval so that it is easy to dry.

Good luck hall (Matsumoto City)
Representative Director Kimishiro Watanabe

It has been over a hundred years since I changed a job from a kimono merchant to a confectionery industry in 1873. The fourth -generation president of a long -established store that penetrates confectionery rooted in the community. Originally sweets are foods that feel the season. He says he wants to cherish that culture, even as various technologies have evolved.

Making methods and materials that do not change even after 100 years
Ueda's Japanese jelly "Misuzu candy", which is tightly packed with the season of Shinshu

It was a flood that occurred in Fukagawa, Tokyo in 1873, which triggered the Iijima Shoten, a cereal dealer, operated the confectionery industry.

Shinaburo Iijima, the fifth generation, who was consulted about the use of flooded rice, extracted rice starch to make syrups, and used syrup to make a unique product in Shinshu, incorporating local fruits and agar. "Suzu candy" is born. It is surprising that the manufacturing method has been almost the same since then, and the manufacture has been almost manually handled.

"There is no machine that is better than the craftsmen. Some craftsmen have been wrapping oblate for more than 30 years," says Tanaka. It seems that the commitment to the fruits to be selected was also strong since then.

"Choosing materials is the core of our products. Sweet and delicious things are not always suitable when eaten raw. You can't do it. "

All traditional manufacturing methods are handmade! Until Misuzu candy is made

Fruit processing and candy kneading

Carefully process domestic fruits and squeeze the juice. To the juice, add syrup, sugar, and agar, boil it, knead the color and aroma, and pour it into the mold to make raw candy.

Cut -off of candy

Cut the raw candy with a knife and adjust it in the shape of Misuzu candy. Cutting jelly -like raw candy requires skilled craftsmanship to cut without power distribution.

Candy roll

Finish the raw candy one by one with a 0.02 mm thinner oblate by hand. This plays a role in keeping the freshness of the raw candy and keeping the freshness.

Iijima Shoten (Ueda City)
Hiroyuki Tanaka

Mr. Tanaka, who found a local Iijima Shoten at a company briefing during job hunting in Tokyo, thought he was nostalgic. "I'm one of my fascinated Misuzu candy," she smiles.