From October 1st to 15th, the venerable Kyoto confectioner Tsuruya Yoshinobu offers a seasonal namagashi (fresh wagashi) called Masarigusa. Although I rarely introduce namagashi here, this one deserves special mention.
- About Tsuruya Yoshinobu
- What is “Masarigusa”?
- Product Details
- How It’s Made (Imagined from ingredients)
- Tasting Notes
- Final Thoughts
About Tsuruya Yoshinobu
Founded in 1803 (Kyōwa 3), Tsuruya Yoshinobu is a long-established wagashi shop located in Kyoto’s Nishijin district. For over two centuries, they have crafted confections that highlight the natural flavors of their ingredients, with a restrained sweetness that reflects the elegance of Kyoto’s culinary tradition.
Official website: http://www.tsuruyayoshinobu.jp
What is “Masarigusa”?
“Masarigusa” is an old poetic name for the chrysanthemum. This wagashi expresses the purple blossoms of autumn chrysanthemums, a flower long associated with refinement and longevity in Japanese culture.
Product Details
- Place of purchase: Hankyu Umeda Main Store (Osaka)
- Price: 540 yen (tax included) per piece
- Shelf life: 2 days including the day of purchase
- Size: approx. 4.5 cm × 2.4 cm
- Calories: 121 kcal (per 50 g piece, estimated)
How It’s Made (Imagined from ingredients)
- Outer layer (Uiro dough): made from rice flour (uruchi and glutinous), starch, sugar, and water. Some portions are colored, others left plain, then steamed.
- The colored and plain layers are combined, rolled out, and cut into circles.
- Filling: smooth koshian (red bean paste).
- A dusting of rice flour (irako) is applied to the center, evoking the tubular florets of a chrysanthemum blossom.
The result is a two-toned chrysanthemum motif, delicate yet striking.
Tasting Notes
The outer uiro layer is soft and chewy, with a gentle sweetness and subtle rice flavor. The smooth red bean paste inside releases its taste gradually with each bite.
Traditionally, namagashi like this are paired with matcha, but I enjoyed half of it with black coffee. The coffee’s strong aroma muted the rice flavor, yet the red bean paste held its own, creating a surprisingly harmonious pairing.
Final Thoughts
Masarigusa is a wagashi crafted to complement matcha, yet it also pairs beautifully with coffee. Its seasonal symbolism—the purple chrysanthemum of autumn—makes it a fleeting delight worth seeking out.
In Osaka, it is available only at Hankyu Umeda Main Store, making it a rare treat. Perhaps in the future, such namagashi will become even harder to find, so savoring them now feels especially precious.
This article is also available on Medium
