Yatsuhashi is a traditional Japanese confection (wagashi) that originated in Kyoto and is especially associated with the city’s tea culture and souvenir shops.
There are two main types:
- Baked yatsuhashi (yaki yatsuhashi)
- Thin, crisp sheets made from rice flour, sugar, and cinnamon
- Similar in texture to a delicate cookie or cracker
- Often curved or folded after baking
- Raw yatsuhashi (nama yatsuhashi)
- Soft, chewy triangles made from sweet rice dough
- Commonly filled with sweet red bean paste (anko)
- Modern varieties may include matcha, chocolate, strawberry, sesame, or seasonal flavors
The sweet is known for its distinctive cinnamon aroma, though some modern versions use other flavorings. Yatsuhashi is frequently purchased as an omiyage (regional gift souvenir) by visitors to Kyoto.
Historically, it is believed to have been named after the musician and koto composer Yatsuhashi Kengyō from the Edo period, though the exact origin story varies.
A simple way to imagine it:
Raw yatsuhashi = a soft mochi-like pastry with sweet filling
Baked yatsuhashi = a cinnamon rice cracker
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