Tsukimochiya Naomasa in Kyoto: Melt-in-the-Mouth Warabi Mochi Filled with Koshi-an

When looking for wagashi in Kyoto, it is worth exploring not only boxed sweets designed to travel well, but also fresh sweets that are at their best precisely because they are meant to be eaten the same day.

Tsukimochiya Naomasa, a wagashi shop founded in 1804, stands along Kiyamachi Street beside the Takase River, a short distance from Sanjo Bridge.

A Kyoto Wagashi Shop with More Than 200 Years of History by the Takase River

Tsukimochiya Naomasa is located just beside the Takase River in central Kyoto. It is only a few minutes on foot from Keihan Sanjo Station, making it easy to stop by while exploring Gion, Pontocho, or the Kawaramachi area.

What makes this shop especially interesting for travelers, however, is that some of its sweets are best enjoyed on the day you buy them.

The warabi mochi, in particular, is not a long-lasting souvenir. You buy it while you are in Kyoto and eat it that same day. That limited window is part of the experience.

Warabi Mochi Wrapped Around Smooth Koshi-an

Tsukimochiya Naomasa’s warabi mochi uses hon-warabi starch to form a thin, delicate layer around smooth koshi-an, then coats the outside with kinako. Koshi-an is a smooth red bean paste made by removing the bean skins and straining the mixture until no whole bean pieces remain.

When we tried it, the softness of the outer layer was what stayed with us most.

It was delicate enough to make us hesitate before gripping it firmly with chopsticks. In the mouth, the moist layer gave way with almost no resistance, followed by the gentle sweetness of the finely textured koshi-an inside.

Then comes the roasted aroma of the kinako, or roasted soybean flour.

The sweetness of the bean paste, the moisture of the warabi layer, and the toasted soybean aroma arrive together without any one element overpowering the others. Everything quickly blends in the mouth, leaving a light finish rather than a heavy one.

This warabi mochi is a fresh sweet to enjoy the same day. If you want to make sure you can buy it, it is a good idea to call ahead and check the day’s availability and pickup timing before you go.

Awa Mochi with the Toasted Aroma of Kinako

Another sweet worth remembering here is awa mochi.

The awa mochi we tried came as small pieces covered in kinako.

There was a slight elasticity at first, but the texture softened as we chewed and gradually loosened on the tongue. The mochi itself was gently sweet, allowing the roasted aroma of the kinako to come through clearly.

If the appeal of the warabi mochi is the way its thin outer layer and koshi-an become one in the mouth, awa mochi is simpler: it lets you focus on the softness of the mochi and the fragrance of the kinako.

You May Also Find Seasonal Fresh Wagashi

Tsukimochiya Naomasa may also have fresh wagashi that change with the seasons.

When we visited in spring, we found sakura mochi made with Domyoji.

Domyoji is made by steaming glutinous rice, drying it, and coarsely crushing it. In sakura mochi, this creates a wrapper with a distinct grainy texture that contrasts with the smooth koshi-an inside.

The aroma and gentle saltiness of the cherry leaf balanced the sweetness of the bean paste.

We also tried shiso mochi, a fresh sweet made with Domyoji and koshi-an wrapped in a shiso leaf.

The soft sweetness of the Domyoji was joined by the fresh herbal aroma and saltiness of the shiso, giving it a lighter finish.

These seasonal sweets are not guaranteed to be available throughout the year. It is better to see what is in the display on the day you visit and enjoy the selection as part of the experience.

Buy It in Kyoto and Eat It the Same Day

Tsukimochiya Naomasa is a takeaway wagashi shop rather than a cafe where you sit down for sweets.

If you want to include the warabi mochi in your itinerary, it helps to think ahead about when you will return to your hotel or accommodation to eat it after purchase.

It is not suited to being carried overseas as a long-lasting souvenir.

For travelers who want to try something that belongs specifically to their day in Kyoto, however, that short shelf life is part of the appeal.

If you are already planning to explore the Sanjo area, check the day’s warabi mochi availability and consider making Tsukimochiya Naomasa one of your stops.