The art work of confectioners
Kanazawa, Kyoto, and Matsue are called the three greatest Japanese place of confectionery making.
In the Edo period (1603 to 1867), the Maeda family promoted the tea ceremony. This developed confectionery indispensable to the tea ceremony. Japanese sweets are made with advanced techniques in images of seasonal natural features from raw materials, such as rice, red beans, and sugar.
Special confectionery connected with auspicious occasions, such as New Year cerebrations and weddings, have been developed. You can see a wide variety of colorful sweets including a brand that has been continuing for more than 380 years and sweets made with materials and techniques of Western-style cakes.
Furthermore, there are facilities where tourists can experience Japanese Confectionery of New Year’s cerebrations confectionery making.