For those who love Japanese sweets
A new "everyday sweet" woven together from Japanese and Silk Road culture
"Fufu" from Okashidokoro Koka
The character "Hu" used in the store's name means foreign countries (mainly Central Asia in the Western Regions) in ancient China. Gift wrapping is done in paper decorated with Middle Eastern floral patterns and tied with light blue hornbeam string. This is another example of the fusion of Japanese and Silk Road culture. 
One of their signature products is "Fufuu,"a combination of soft gyuhi dough with walnuts and cinnamon powder. The name comes from the fluffy texture of the dough and the image of the scent traveling on the wind. The calligraphy on the box is actually written by his wife, Chino! One piece costs 290 yen, and a gift box of six costs 2,360 yen. Best before date: 4-5 days from the date of manufacture. 
The contrast between the surprisingly delicate Seppei dough, the crunchy texture of the walnuts, and the aroma of cinnamon is amazing! Although it is a Japanese sweet, it feels like an exotic breeze blows in your mouth. 
The Mizu Yokan (with a wooden spatula) debuted in August. The cool wrapping paper depicting the rippling surface of water and the flowing letters are also calligraphy by his wife, Chino. 
When you open the lid, you'll see a deep, sparkling purple Mizu Yokan. It's so beautiful you'll hesitate to scoop it up with a wooden spoon! One box of "Mizu Yokan" costs 780 yen. On sale until the end of September. Best before date: 4 days from the date of manufacture. 
The tote bag features a logo featuring the "renjumon" pattern, a string of small beads that was introduced to Japan during the Nara period.
Koka, a Japanese confectionery shop, opened this spring in Nishihara, Shibuya Ward, Tokyo. The shop was opened by owner Iwata Daijiro, who honed his skills at famous shops in Osaka and Tokyo, and his wife, Chinau Iwata, who also gained experience as a Japanese confectioner at famous shops.
The two, who love to travel, are particularly drawn to Central Asia. Based on their solid techniques, the shop's specialty is the subtle fusion of Central Asian elements into Japanese sweets.
For example, the shop's signature product, alongside the classic Mame Daifuku, is "Fufu," a cake made with mochi rice cakes from the Hokuriku region, mixed with meringue to create a dreamy, airy Seppei dough, topped with roasted walnuts and cinnamon powder.
The surprisingly fluffy and delicate dough resembles cotton fluff floating on the surface of water, and the crunchy texture of the walnuts adds a light accent, while the vibrant scent of cinnamon evokes an exotic atmosphere. It is certainly a dignified Japanese confectionery, yet somehow exotic. Ah, the balance of this mixed culture is so fresh!
Another recommended item is the new Mizu Yokan, which was released in August. This is a flowing yokan that brings out the full flavor of red beans, made with carefully crafted homemade koshian paste made with Erimo red beans from Hokkaido, gently solidified with threaded agar, resulting in a refined and delicious taste. The clear-tasting bean paste releases a rich aroma of red beans, and the soft texture and smooth melting sensation that only threaded agar can provide is pleasant. It is best enjoyed chilled, making it a summer treat.
In addition to the two standard fresh sweets, mame daifuku and sesame mochi, the store also stocks around nine different sweets every day, including a monthly special, and new products incorporating spices and herbs are also scheduled to be released from time to time.
If the introduction of Buddhism was one of the reasons why red bean paste became popular in Japan, then the sweets from Kuka, which combine the food culture and ingredients of the Silk Road, could be said to be a journey into the roots of Japanese sweets.
It's a Japanese sweet that makes you feel like going on a trip when you eat it.
