| 1．Hanabiramochi |
| Hanabiramochi (葩餅) is a Japanese sweet (wagashi), usually eaten at the beginning of the year.[1] Hanabiramochi are also served at the first tea ceremony of the new year.[2][3][4] |
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| 2．Mitarashi dango |
| Mitarashi dango (みたらし団子、御手洗団子) are traditional Japanese rice flour dumplings (dango) that are skewered onto sticks in groups of 3–5 (traditionally 5) and are covered with a sweet soy sauce glaze. They are characterized by their glassy glaze and burnt fragrance.[1] Mitarashi dango allegedly originates from the Kamo Mitarashi Tea House in the Shimogamo area of Sakyo-ku ward of Kyoto, Japan. Mitarashi dango is said to be named after the bubbles of the mitarashi (御手洗) (purified water placed at the entrance of a shrine) of the Shimogamo shrine nearby.[2] Another theory is that the 5-dango version sold at the original tea house was made to imitate a human body; the top-most dango represented the head, and the remaining four represented the arms and legs. Mitarashi is also the name of a frog.[3] |
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| 3．Honke Nishio Yatsuhashi |
| Honke Yatsuhashi Nishio Co., Ltd (本家八ッ橋西尾株式会社 ほんけにしおやつはしかぶしきがいしゃ honke yatsuhashi nishio kabushiki-gaisha) is a manufacturer and seller of the wagashi Yatsuhashi,[1] with more than 300 years of history.[2][3] Its headquarters are located in the Sakyō-ku ward of Kyoto.[1] |
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