Traditional Kuzu Manju at the Attached Cafe
Founded in Tenpo 1 (1830), it is a long-established Japanese confectionery shop approaching its 200th anniversary. The current owner, the 6th generation, is a talented person certified as an "Outstanding Technician (Modern Master Craftsman)" by the Ministry of Health, Labour and Welfare, and as a "Traditional Japanese Confectionery Craftsman" and "Excellent Japanese Confectionery Craftsman" by the Japan Wagashi Association.
Ichiban-cho, Obama City, where the shop is located, is a place blessed with groundwater with wells in various places, and Iseya uses "Unjosui" that springs naturally from a gravel layer 30m underground. If you enter the store, you can see a water basin where water gushes out incessantly.
The specialty is the summer-limited famous sweet "Kuzu Manju Red Bean Dumplings" which the 2nd generation Tokichi Ueda started. It uses Unjosui and Wakasa's "Kumagawa Kuzu," considered one of Japan's three major kudzu starches. Since the expiration date is extremely short, the best way to taste it deliciously is to enjoy it with a drink at the attached cafe space.
