Today, it's run by 17th-generation owner Maegawa Kiyoaki. The shop specializes in kyogashi, a type of wagashi only made in Japan's ancient capital, Kyoto. More from Still Standing Kamayakiyonaga ...

“Neo wagashi,” a modern twist on traditional Japanese sweets, is gaining popularity with its photogenic appearance that is perfectly suited for today's social media era. Long-established shops ...

Actually, Miky had never made traditional "wagashi" sweets before. She was born in the United States and raised in Japan. While she was attending Waseda University, she was involved in starting up ...

Her wagashi are made using traditional Japanese methods, while incorporating Australian elements in the design. She draws inspirations from Australian nature, as well as holidays and celebrations.

Rice flour, sweet beans, sugar, and water. These are the humble materials used to make wagashi—painstakingly crafted, bite-size tea snacks once prized by the Japanese imperial court ...