This Month's ConfectionServed in the Obusedo Honten Restaurant.

Hanabira Mochi (January)

A rice cake with the faint pink hue of beautiful peach blossoms. This special Japanese sweet used in New Year's tea ceremonies has been re-imagined in the Obuse style using kuri an.

No takeout

Joyo Manju (January)

This pure white confection is made with Japanese yams. Red carrots make it fitting for the New Year.

No takeout

Kantsubaki (February)

These red and white kuri an dumplings are made to look like camellia flowers.

No takeout

Mitose (March)

This chestnut confection looks like a peach blossom and got its name from a Japanese proverb that says chestnut and peach trees take three years to bear fruit.

Takeout OK
3 pcs. 972 yen (includes tax)
5 pcs. 1,620 yen (includes tax)
Best before 4 days after production

Kuri An Sakura Mochi (April)

Kuri an is sandwiched between lightly-cooked batter and two cherry leaves. Enjoy the fragrance and flavor of spring.

No takeout

Chimaki (May)

This confection is traditionally eaten on May 5th to ward off demons and illness. Enjoy the refreshing flavor of bamboo.

No takeout

Nishi no Kashiwa Mochi (May)

Kuri an is wrapped in mugwort batter and sarsaparilla leaves. The name comes from the Kashiwa Mochi of the Kansai region.

No takeout

Kuri Ajisai (June)

This chestnut confection is made to look like a hydrangea flower. A ball of kuri an is surrounded with cubes of agar gelatin. Comes in two colors - pink and purple.

No takeout

Mizukazura (July)

The color and shape of this summer confection looks like the flower of the trumpet vine.

No takeout

Kuzufukusa (August)

Kuri an is wrapped in soft, silken Yoshino kudzu.

No takeout

Kari no Yama (October)

Top-quality azuki beans and fresh chestnuts are strained and made to look like Obusefs Karita Mountain. Enjoy the true flavor of chestnuts in this delicate confection.

No takeout

Kuri An Chatsu (December)

A baked confection made with kuri an, white sesame and matcha tea.

No takeout