Yuina’s Favorites—Japanese Sweets, A Taste of Tradition in Osaka

The main dessert is a bowl of anmitsu that contains agar, matcha agar, mochi balls, red bean paste, and vanilla ice cream. The unique texture of agar adds something simple and delicious to the bowl♪
The rich vanilla ice cream goes well with the refreshing agar. I recommend taking bites of salted kelp in between bites of ice cream to draw out the sweet and salty flavors.

The cafe atmosphere is casual, so even male customers will feel comfortable. The calmness of the place will make you want to sit down with a book and stay a while.

The cafe seems to be relatively empty in the morning between 10:00 to 12:00 and again between 6:00pm and 8:00pm. So if you want to relax, try coming here around those times. Up to date information is posted on their official Instagram and TikTok accounts, so be sure to check before you go!

[Kissakko, Shinsaibashi location] 3 types of Mont Blanc to choose from♪

Ujien started as a tea shop in Kyoto and has been in operation since 1869! You can find this location just outside Shinsaibashi Subway Station and across from the Daimaru Shinsaibashi store in the Shinsaibashi-suji Shopping Arcade. There’s actually a Japanese-style cafe on the second floor too!
I’ve been here so many times, but I didn’t know about the cafe—until today!

The cafe name, Kissakko, is a Zen word that means Enjoy your tea slowly. The retro name is so fitting for a Japanese tea shop.
At Kissakko, I ordered their signature dish—a freshly prepared Mont Blanc dessert.

Kissakko’s Mont Blanc comes in three varieties: matcha, hojicha (roasted green tea), and chestnut. This time I chose the bright green matcha option☆
Mont Blanc are traditionally covered in thin strands of sweet chestnut paste. And at Kissakko, they squeeze the toppings right before your eyes. It’s fun to watch and extremely fresh! When you order, be sure to select the option to watch and photograph the Mont Blanc as it is being made.

When the time came, the restaurant staff called me up to photograph my dessert! The matcha cream is generously layered over top and it looks so luxurious!

Everyone here was excited to take photos and videos of their desserts being made. I also took a video! I uploaded it to my Instagram and TikTok, so please take a look.

After your dessert photo shoot, it’s time to eat. Just looking at the mound of freshly squeezed matcha cream makes me smile.
Uji matcha cream is kneaded with white bean paste to compliment the tea flavor. The texture was moist and absolutely delicious. Underneath the cream you’ll find a layer of crushed chestnuts and matcha-flavored sponge-cake. The matcha’s mild sweetness and bitter tea flavor soothed my soul, and added an elegant, sophisticated flavor to the dessert.

The Mont Blanc also comes with a drink.
I chose something seasonal and it was delicious! At the time of the photo shoot it was spring, so I chose a tea called “Shunshin” which is a blend of green tea and cherry leaves. The moment it touched my lips, I could feel the faint flavor of cherry blossoms spread through my mouth. What a great way to experience the feeling of spring.

The first floor is a tea shop that is directly managed by Ujien, and they sell a variety of tea products, including loose tea and takeout matcha flavored sweets and soft-serve ice cream.
The shop features two signature products: Okame, a deep-steamed sencha tea, and Hyottoko, a light roasted hojicha tea. There were actually a lot of customers from overseas, so I’m sure it must be common knowledge that this shop’s tea is delicious! Have a drink at the store and get something to take home as a gift or souvenir for yourself♪
There is also a medicinal tea cafe in the back of the shop where you can enjoy 60 types of medicinal health teas. But please be aware it is reservation only.

[Bashoan, Shin-Umeda City Sky Building location] Warabi-mochi and freshly ground kinako!

Takimi Koji is an underground dining area full of restaurants imbued with a nostalgic sense of Showa atmosphere. The area is located in the basement of Umeda Sky Building, which is in the Umekita area of Osaka and is attracting lots of attention due to recent developments near Osaka Station.
There’s a small shop here that I’ve been curious about for a long time, but never had a chance to visit—Bashoan! They serve warabi-mochi (a gelatinous dessert made from bracken starch), and the soybean flour topping (kinako) is ground fresh at the table in a stone mill.

Apparently this is the only place in Japan where you can eat black soybeans from Tamba (a region known for black soybeans) ground in a stone mortar. I couldn’t believe my luck that such a rare shop existed in Osaka! I was excited to get grinding on the stone mill right away ☆
First, you put 3-4 Tamba black soybeans into the holes in the stone mill and turn it counterclockwise. It’s quite heavy, so you’ll want to turn it firmly with both hands.

After a few spins, I noticed a fragrant smell. When I looked at the bottom of the mill, I could see black soybean powder coming out.

Continue adding the black beans and grinding until you have lots of soybean flour. I gradually got the hang of turning it!
When enough soybean powder accumulates at the bottom, use the brush to collect it and put it into the strainer. Sift it thoroughly into the bamboo dish to remove the shells, and that’s it! You’ve just made your very own homemade kinako!

Using a stone mill was much more fun than I expected.
Once you have the soybean flour, it’s time to add it to your warabi-mochi!

This is the first time I’ve seen such a big piece of warabi-mochi! It’s nice to be able to cut it yourself and eat it in the size that you like ♪ Is it going to be hard to cut?

Well, it is very rubbery when you cut it. And when you chew it! This warabi-mochi is made with bracken starch from southern Kyushu and it has a jiggly texture. It is transparent and very beautiful-looking.
The 100% pure Tamba black soybean flour has a light natural sweetness. It’s so easy to eat!
In addition to the kinako coating, the dessert set also comes with a dark syrup, matcha, and Tokachi red bean paste you can add to the warabi-mochi for extra flavor. But honestly, I prefer the simple combination of just kinako and warabi-mochi.

The simple and refreshing taste of warabi-mochi is perfect in summer, and it’s more filling than it looks, so be sure to order it on an empty stomach!

There’s something so soothing about eating Japanese sweets.
Sitting down with something sweet, let me step away from the hustle and bustle of the city and relax.
And I had a great time experiencing something new, while I was eating these desserts.
If you feel like taking a break, please visit one of the shops mentioned above and treat yourself to something nice!

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Yuina Deguchi

I’m a member of the idol group NMB48 from Osaka. Someday I hope to be a food reporter. I love to eat so you can find more of my favorite restaurants and foods on my social media accounts. Or look for my hashtag #ラビグルメ
Twitter：@yuina_laby
Instagram：@yui_laby0622
TikTok：@yui_labygurume

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