Kinokuniya is now selling its early summer wagashi lineup, the "Waryomi" (和涼味) collection. Three new items have joined the range this year: warabimochi, kokuto warabimochi (brown sugar warabimochi), and mame kanten (bean agar jelly). The collection brings together Japanese sweets crafted to draw out the natural fragrance, texture, and lingering flavor of each ingredient.
A Gentle Sweetness for Early Summer
As the sunlight grows stronger, these wagashi offer a smooth, light texture well suited to taking a quiet moment in the season.
Product Lineup
A Chewy, Smooth Texture from Pure Warabiko
Kinokuniya Warabimochi — ¥646 (tax included)
Made with pure warabiko (bracken starch), this warabimochi has a springy elasticity and a melt-in-the-mouth smoothness. By slowly kneading the mixture and then cooling it rapidly, the treat achieves a texture that is chewy on the surface yet silky on the palate.
Okinawan black sugar syrup from Okinawa-grown sugarcane and kinako (roasted soybean flour) from domestically grown soybeans add a refined fragrance with a pleasant lingering finish.
Rich Depth from Hateruma Island Brown Sugar
Kinokuniya Kokuto Warabimochi — ¥646 (tax included)
In addition to pure warabiko, this version uses brown sugar from Hateruma Island in Okinawa Prefecture. It delivers the distinctive aroma and rich depth characteristic of kokuto (brown sugar), with a cooling sweetness that intensifies when served chilled. The accompanying black sugar syrup and kinako are also chosen with care for their origins, in pursuit of a refined overall sweetness.
A Generous Bowl with Beans as the Star
Kinokuniya Mame Kanten — ¥496 (tax included)
Agar made by simmering domestically sourced tengusa (agar seaweed) is paired generously with red peas from Hokkaido. Each spoonful lets you fully enjoy the texture of the Hokkaido red peas. The springy agar, hearty peas, and rich kokuto syrup come together in well-balanced harmony.
Capturing the Full Flavor of Tengusa
Kinokuniya Anmitsu — ¥550 (tax included)
Made using only domestically sourced tengusa, simmered and naturally extracted into a concentrated essence, the agar has a characteristic springy firmness. Red bean paste, fruit, gyuhi (soft rice cake), and black sugar syrup combine to create Kinokuniya's signature cool-weather classic. It is also a popular choice as a seasonal gift.
A Summer Treat for Every Occasion
These wagashi pair well with matcha, genmaicha, or iced coffee. Their light, refined sweetness makes them a pleasant companion for early summer afternoons — whether at home or on the go. The collection works equally well as a treat for yourself or as a gift.
A special "Early Summer Snack Time" feature page is available on the Kinokuniya official online store:
https://www.super-kinokuniya.jp/c/feature/earlysummer-sweets
