The shape and specifications of the products may be subject to change.
お迎えだんご
おむかえだんご 盂蘭盆会のお菓子
Omukaedango
Confection for Urabon-e (a period of Buddhist rites)
The nostalgic taste of sweet soy sauce on a dango made from non-glutinous rice flour
Obon is an important day, as the spirits of the ancestors return to visit their relatives. Even today, during the Obon period of the lunar calendar, people from all over Japan return to their hometowns to visit graves and welcome the returning spirits of their ancestors. To welcome the ancestors, at the beginning of Obon we light a mukaebi (welcome fire) and offer dango confections on tombs and Buddhist altars. Taneya’s omukaedango is a simple confection, made by steaming non-glutinous rice flour and coating it with soy sauce. A perfect flavor for a day spent together with people who have not met for a long time.
栗子もち
くりこもち 重陽の節供のお菓子
Kurikomochi
Confection for the Double Ninth Festival
A confection that symbolizes chrysanthemum flowers to celebrate the Double Ninth Festival
The chrysanthemum, which symbolizes autumn, has been loved since ancient times as a flower associated with longevity. The following Chinese traditions, transmitted and spread in Japan as well, have been popular for a long time: sake with floating chrysanthemum petals, the pillow filled with dried chrysanthemum petals, and the custom of placing some cotton made of unrolled silkworm cocoons on chrysanthemum petals, leaving it exposed to the night dew then using it to cleanse the body and face the next day. Kurikomochi is a chestnut confection, made for the Double Ninth Festival on September 9th. It consists of a rice cake mixed with an azuki red bean mixture covered in chestnut paste. Chopped chestnut is then sprinkled onto the dango to make it look like cotton on a chrysanthemum flower. It is a sweet and delicate confection, with a taste of autumn.
きぬかつぎ
きぬかつぎ 十五夜のお菓子
Kinukatsugi
Confection for Jugoya (15th night)
As cute as the taro offered to the Moon on the fifteenth night of the eighth lunar month
The Moon of the 15th night of the 8th lunar month is called the “Mid-Autumn Moon”, but it is also known as the “Potato Harvest Moon” (imomeigetsu) because taros are harvested around that time. For the occasion, in Taneya we produce kinukatsugi, confections that have the shape of taros. The original kinukatsugi recipe has the typical autumn taste: it is realized by steaming a small taro, peeling its skin when it becomes soft and adding some salt. We wrapped puréed sweet red-bean paste in a dango dough, adding another small taro-shaped dango on the top as a finishing touch.
おはぎ
おはぎ 彼岸会のお菓子
Ohagi
Confection for Higan-e (the week of the autumn equinox)
A confection with a familiar taste, enriched by adding ten fragrant varieties of crunchy grains and millet
These confections are called ohagi due to the fact that they are eaten during the week of the autumnal equinox when hagi (Japanese clovers) bloom. Since olden times they have been placed as offerings on Shinto and Buddhist altars and presented as offerings to ancestors. As for the botamochi of the spring equinox, glutinous rice grown in Omi is mixed with ten varieties of grains and millet, then steamed and pounded, then wrapped in bean paste or roasted soybean flour. Combined with glutinous rice, grains and millet release the precious scents of the harvest from the fields.
栗名月
くりめいげつ 十三夜のお菓子
Kurimeigetsu (Chestnut Harvest Moon)
Confection for Jusan’ya (13th night)
A seasonal confection with a chestnut in the center which makes you feel the moon on the thirteenth night
The “thirteenth night” refers to the 13th night of the 9th month of the lunar calendar. Since it coincides with the chestnut harvest period, the moon on this night is also called kurimeigetsu (Chestnut Harvest Moon). The slightly incomplete moon floating in the clear sky makes you feel the depth of autumn. Taneya’s kurimeigetsu is made by wrapping a bean paste mixed with yolk in shigure dough, then steaming it together with honey-pickled chestnuts. Shigure dough is characterized by a smooth mouthfeel. The chestnut in the center resembles the moon on the 13th night, giving this cake an autumnal feel.
亥の子餅
いのこもち 玄猪のお菓子
Inokomochi (Wild boar-shaped mochi)
Confection for the opening of the sunken hearth
The humorous shape of a wild boar and a delicious cinnamon flavored gyuhi
In the past, on the first day of the 10th month of the lunar calendar the sunken hearth of tea rooms was opened, and a kotatsu was set up in common people’s houses. Today, the custom of “opening the sunken hearth” on the first day of November on the Western calendar still remains, together with preparing and enjoying the first tea of the season. On this day, as a symbol of the prosperity of one’s descendants, there was the custom of eating many inokomochi shaped like wild boar piglets. Taneya’s inokomochi are made by wrapping a chestnut in a softer variety of mochi called gyuhi, which is kneaded with cinnamon powder and bean paste. The wild boar-like shape is also a fun feature.
Confectionsfor All Seasons
