高知県·その他
Tosa Nikki
A representative confection of Tosa, named after Ki no Tsurayuki's masterpiece, 'Tosa Nikki' (The Tosa Diary). The travel diary of Tsurayuki, who became the governor of Tosa Province in 986, was the first document to introduce the coastal land of Tosa to the nation. In 1954, the confectioner Aoyagi created this sweet using that name. It consists of smooth red bean paste made from Hokkaido adzuki beans, gently wrapped in soft gyuhi (mochi) and coated with Aoyagi's unique 'soburo' (sweet crumbs). The aromatic, arale-like texture and elegant sweetness leave a lasting impression. On the underside of the package lid, which is designed to look like a book, there is an excerpt from the Tosa Nikki. If you read it before tasting, the travel sentiment of ancient Tosa will suddenly unfold before you. It is a Kochi staple that you can enjoy piece after piece with tea.
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View all flavors/varieties (4 total)
Pink Tosa Nikki
A limited edition version of Aoyagi's classic confection, Tosa Nikki, presented in an adorable pink package. The contents remain unchanged: a chewy Japanese sweet consisting of smooth Hokkaido red bean paste wrapped in gyuhi (sweet rice cake). The avant-garde nature of the 'Tosa Nikki,' written by Ki no Tsurayuki while disguised as a woman, is expressed through vibrant pink polka dots.
Tosa Nikki
Released in 1954, this is Aoyagi's representative confection, named after Ki no Tsurayuki's travel diary. It features a three-layer structure consisting of smooth red bean paste wrapped in gyuhi (soft mochi) and coated with a unique soboro (crumb). It has been loved for 70 years as a taste of Tosa that honors the ancestor of Kana literature.
Tosa Nikki Shimanto Chestnut An
A Shimanto chestnut version of Aoyagi's signature confection, Tosa Nikki. Instead of smooth red bean paste, it features Shimanto-produced chestnut paste wrapped in gyuhi mochi, finished with a unique crumble topping. A popular item for autumn and winter that offers a soft aroma of chestnut.
