— Est. Kyoto · Since 1923

The quiet
art of wagashi,
shaped by season.

— a hundred years, one box at a time.

Hand-formed by independent confectioners in Kyoto and Kanazawa, delivered each month with a tin of single-origin sencha.

No. 042 / 月

01 —
Editorial

Our journey
through treats.

02 — The
Box

A box of premium
Japanese confections.

↳ shipped monthly · worldwide

A collection, in the old sense

Tea ceremony,
delivered to your doorstep.

Each month, our confectioners select a small assemblage of seasonal sweets — formed by hand, never machine — and pair them with a tin of high-grade green tea. A quiet ritual, in a box.

i.

Authentically
Japanese

Hand-formed using techniques passed through three generations.

ii.

Artisanal Selection​

Sourced from independent ateliers, never factory lines.

iii.

Expertly Curated

Composed seasonally — what the month asks for.

03 — Voices

Trusted by
wagashi lovers.

↳ 2,140 boxes shipped

I've always wanted to visit Japan. These treats made me feel like I was right there — the flavors are so authentic, you can tell each piece is carefully chosen.
— Emily R.
Tokyo
Not just delicious — quietly singular. These are things I won't easily find anywhere else, and you can taste the care.
— James L.
London
It feels less like a delivery and more like a small ceremony. The box arrives and the day slows down a little.
— Sophia M.
Berlin
Authentic and fresh — every piece tastes intentional. A curated experience of Japan's finest, at home.
— Daniel K.
Brooklyn
If you love Japanese culture, this is a must. It's more than treats — it's an essay you can taste.
— Olivia T.
Paris

04 — From

Japan

From Japan,
to you.

↳ @wagashibunka · 28.4k

  • Tsuyu has its own flavour, and this is it.
Mizu shingen mochi is almost entirely water — it holds this perfect shape for only a few minutes before it softens and slips away. You eat it fast, with a pour of dark kuromitsu and a dusting of roasted kinako. A sweet that exists for the length of a rainfall and no longer.
Back on the counter for the season. Come while the rains are here. #mizushingenmochi #raindropcake #和菓子
  • The hydrangeas are out, so these are too.
Soft daifuku dusted in fine starch, coloured in the blues and violets of ajisai in full bloom - a smooth pillow of mochi wrapped around sweet bean paste. The flower that marks the rainy season, in the form you can hold in one hand.
Back for another June. While the season lasts. #daifuku #大福 #ajisai
  • The rainy weeks are made for slowing down.
Three dango on a stick, a bowl of matcha whisked to a froth, and nowhere to be. The soft chew, the quiet bitterness of the tea - this pairing hasn’t changed in centuries, and we wouldn’t change it either.
Our June table, as always. In store now. #dango #wagashi #teatime
  • Strawberry yokan.  Ukaitei in Takao.
#うかい亭 #高尾山 #instasweet #foodporn #wagashi #wagashibunka #japanese #japanesefood #japanesesweets #yokan
Tsuyu has its own flavour, and this is it.
Mizu shingen mochi is almost entirely water — it holds this perfect shape for only a few minutes before it softens and slips away. You eat it fast, with a pour of dark kuromitsu and a dusting of roasted kinako. A sweet that exists for the length of a rainfall and no longer.
Back on the counter for the season. Come while the rains are here. #mizushingenmochi #raindropcake #和菓子
Tsuyu has its own flavour, and this is it. Mizu shingen mochi is almost entirely water — it holds this perfect shape for only a few minutes before it softens and slips away. You eat it fast, with a pour of dark kuromitsu and a dusting of roasted kinako. A sweet that exists for the length of a rainfall and no longer. Back on the counter for the season. Come while the rains are here. #mizushingenmochi #raindropcake #和菓子
1 week ago
View on Instagram |
1/4
The hydrangeas are out, so these are too.
Soft daifuku dusted in fine starch, coloured in the blues and violets of ajisai in full bloom - a smooth pillow of mochi wrapped around sweet bean paste. The flower that marks the rainy season, in the form you can hold in one hand.
Back for another June. While the season lasts. #daifuku #大福 #ajisai
The hydrangeas are out, so these are too. Soft daifuku dusted in fine starch, coloured in the blues and violets of ajisai in full bloom - a smooth pillow of mochi wrapped around sweet bean paste. The flower that marks the rainy season, in the form you can hold in one hand. Back for another June. While the season lasts. #daifuku #大福 #ajisai
2 weeks ago
View on Instagram |
2/4
The rainy weeks are made for slowing down.
Three dango on a stick, a bowl of matcha whisked to a froth, and nowhere to be. The soft chew, the quiet bitterness of the tea - this pairing hasn’t changed in centuries, and we wouldn’t change it either.
Our June table, as always. In store now. #dango #wagashi #teatime
The rainy weeks are made for slowing down. Three dango on a stick, a bowl of matcha whisked to a froth, and nowhere to be. The soft chew, the quiet bitterness of the tea - this pairing hasn’t changed in centuries, and we wouldn’t change it either. Our June table, as always. In store now. #dango #wagashi #teatime
2 weeks ago
View on Instagram |
3/4
Strawberry yokan.  Ukaitei in Takao.
#うかい亭 #高尾山 #instasweet #foodporn #wagashi #wagashibunka #japanese #japanesefood #japanesesweets #yokan
Strawberry yokan.  Ukaitei in Takao.
#うかい亭 #高尾山 #instasweet #foodporn #wagashi #wagashibunka #japanese #japanesefood #japanesesweets #yokan
Strawberry yokan.  Ukaitei in Takao.
#うかい亭 #高尾山 #instasweet #foodporn #wagashi #wagashibunka #japanese #japanesefood #japanesesweets #yokan
Strawberry yokan.  Ukaitei in Takao.
#うかい亭 #高尾山 #instasweet #foodporn #wagashi #wagashibunka #japanese #japanesefood #japanesesweets #yokan
Strawberry yokan.  Ukaitei in Takao.
#うかい亭 #高尾山 #instasweet #foodporn #wagashi #wagashibunka #japanese #japanesefood #japanesesweets #yokan
Strawberry yokan.  Ukaitei in Takao.
#うかい亭 #高尾山 #instasweet #foodporn #wagashi #wagashibunka #japanese #japanesefood #japanesesweets #yokan
Strawberry yokan. Ukaitei in Takao. #うかい亭 #高尾山 #instasweet #foodporn #wagashi #wagashibunka #japanese #japanesefood #japanesesweets #yokan
2 years ago
View on Instagram |
4/4
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