When wandering the atmospheric streets of Kyoto, you’ll likely come across a sweet treat that has stood the test of time—Yatsuhashi. Often gifted as a souvenir and enjoyed by locals and tourists alike, Yatsuhashi represents the essence of Kyoto’s refined wagashi (Japanese confectionery) culture.
Let’s dive into what makes this sweet so special, the types you can try, and where to find the very best in Kyoto.
Table of Contents
What is Yatsuhashi?
Yatsuhashi (八ツ橋) is a traditional Kyoto sweet made primarily from glutinous rice flour, sugar, and cinnamon. It comes in two main forms:
- Baked Yatsuhashi – Often compared to a crisp cinnamon cookie. These are hard, shaped like a curved bridge, and have a wonderful aromatic crunch.
- Nama Yatsuhashi (Raw Yatsuhashi) – A soft, mochi-like version made from steamed dough. It’s usually folded into a triangle and filled with sweetened bean paste, though modern variations include matcha, chocolate, or seasonal fruit flavors.
A Brief History
1689
A guidebook introducing Kyoto’s specialties titled Kyo no Hana, published by the Kyoto Prefectural Department of Internal Affairs in 1689, states that the origin of Yatsuhashi dates back to when the ancestor of Tameji Nishio learned the recipe from a monk from Mikawa and began selling it in the forest of Shōgoin. The Yatsuhashi sold at that time is considered to have been the baked variety.
1879
Following the opening of the railway at Kyoto Station, Yatsuhashi began to be sold there.
1915
Yatsuhashi gained nationwide recognition when many people visiting Kyoto for the enthronement celebrations of Emperor Taishō purchased it as a souvenir.
1960s
The creation of “Nama Yatsuhashi” (unbaked Yatsuhashi) and “An-filled Nama Yatsuhashi” (with sweet red bean paste) marked a new chapter in its development.
Originally offered at temples as a form of wagashi for travelers and worshippers, Yatsuhashi became a staple Kyoto souvenir over the centuries. Its nostalgic cinnamon scent and delicate sweetness have kept it popular to this day.
Why You Should Try Yatsuhashi in Kyoto
- Cultural Connection: Yatsuhashi embodies Kyoto’s centuries-old confectionery traditions.
- Delicious Versatility: From classic cinnamon to modern flavors like matcha or strawberry, there’s a type for everyone.
- Perfect Souvenir: Packaged beautifully and available at train stations, shops, and airports, it’s easy to take home and share.
4 Best Yatsuhashi in Kyoto
With over 300 years of history, Honke Nishio Yatsuhashi is widely regarded as the original maker of Kyoto’s famed Yatsuhashi sweets. From the Meiji through early Showa eras, they even exhibited at international expositions, helping introduce Yatsuhashi to the world.
Originally a teahouse serving white rice cakes and baked confections to travelers visiting Kyoto, today they produce and sell both matcha- and cinnamon-flavored Yatsuhashi. They also offer a wide array of seasonal fruit varieties—strawberry, chocolate-banana, and more—so every visit can bring a delightful new discovery.
Izutsu Yatsuhashi Honpo is best known for “Yuko,” their iconic Nama Yatsuhashi. Packaged with the charming illustration of Yuko, the heroine of the novel Gobanchō Yūgirirō, its design is as delightful as its flavor.
Tracing its roots back over 200 years to 1805, Izutsu began as a teahouse in Gion. Legend has it that the music-master Yatsuhashi Kengyō himself guided the original recipe, and that tradition continues today. In addition to the classic soft and crisp Yatsuhashi, they offer everything from raw (nama) to hard-baked versions—so you can indulge in the full spectrum of Yatsuhashi delights.
Shogoin Yatsuhashi Sohonten is the quintessential “shop of shops,” devoted exclusively to Yatsuhashi since its founding in 1689. For over three centuries, they have preserved the traditional methods and flavors of Yatsuhashi.
At the same time, they’re masters of innovation—alongside classic cinnamon and matcha, you’ll find original seasonal twists like sakura and yuzu. They select only the finest ingredients—mild‐tasting cinnamon and adzuki beans shipped from Hokkaido—to create that signature aromatic dough wrapped around just-sweet-enough bean paste.
If you’ve ever seen the cheerful “Otabe-chan” mascot, you know Otabe. Since 1966, they’ve offered an astonishing variety of Yatsuhashi—from the classic cinnamon and matcha to playful creations like “Choco An Otabe” (cocoa dough filled with chocolate bean paste) and “Kokutō Kinako Otabe” (brown-sugar dough wrapped around kinako paste). With so many choices, even cinnamon skeptics can find a flavor they love.
This brand is renowned for its Otabe making workshop, where you can immerse yourself in Kyoto’s rich history.
Tips for Enjoying Yatsuhashi
- Fresh is best: Eat Nama Yatsuhashi within a few days for peak flavor and texture.
- Pair it with tea: Green tea complements the subtle sweetness perfectly.
- Try different fillings: From red bean to banana-choco or even rare Kyoto chestnut, explore beyond the standard.
Discover Kyoto’s Sweets Culture with Us
As you walk through, Yatsuhashi is not just a tasty sweet, it embodies Kyoto’s delicate culture and history. Try one of our recommendations and feel the richness of it!
Want to explore more Kyoto flavors beyond Yatsuhashi?
Join our tours and discover the city’s rich wagashi traditions, hidden dessert shops, and culinary backstreets. Whether you’re a sweet tooth or a curious traveler, our guides will help you find the best store in Kyoto like a local.
FAQ Section
- Is Yatsuhashi vegan or gluten-free?
Classic Yatsuhashi is usually vegan, made from rice flour, sugar, and cinnamon. However, flavored versions may contain dairy. While it’s naturally gluten-free, always check the packaging or ask the shop if you have dietary restrictions. - How long does Nama Yatsuhashi stay fresh?
Nama Yatsuhashi should be eaten within 3 to 5 days of purchase. Keep it in a cool, dry place and avoid refrigeration, which can affect the texture. - Can I bring Yatsuhashi home as a souvenir?
Yes! Baked Yatsuhashi travels well and has a longer shelf life. Nama Yatsuhashi can also be taken home, but it’s best enjoyed shortly after arrival. Check your country’s import rules before bringing food products. - Where can I buy Yatsuhashi at Kyoto Station?
Look for shops inside the Isetan department store, Porta underground mall, or souvenir stores near the central gates. Major brands like Izutsu and Shogoin Yatsuhashi have dedicated counters there. - What’s the difference between baked and raw (nama) Yatsuhashi?
Baked Yatsuhashi is crunchy and cookie-like, often shaped like a bridge and flavored with cinnamon. Nama Yatsuhashi is soft and chewy, filled with sweet bean paste and usually eaten fresh. - Do locals eat Yatsuhashi, or is it just for tourists?
Locals definitely enjoy it too—especially as seasonal gifts or during special occasions. Some Kyoto residents prefer specific makers or flavors that tourists often overlook. - Can I watch Yatsuhashi being made?
Yes! Some shops, like Shogoin Yatsuhashi Sohonten, have glass kitchens where you can see the process. There are even hands-on workshops at select locations if you want to try making your own. - What’s the best flavor to try for first-timers?
Start with the classic cinnamon or matcha-filled nama Yatsuhashi. These flavors capture the traditional Kyoto vibe while being approachable and satisfying.
