Food

Fun, Delightful and Quirky - The World of Japanese Confectionary

2017.04.03

151_01.jpgJapanese wagashi sweets are fast gaining a reputation as the next frontier of Japanese cuisine to be explored, however, that is easier said than done. First, most are best eaten as fresh as possible and some cannot be preserved, meaning you will really need to be in Japan to experience them, and secondly the robust confectionary culture means that each and every area has their own signature sweets, so you will need to travel far and wide to see them all. With that in mind, take the chance for Nihombashi Mitsukoshi to be your guide as we bring together the finest makers from across the country for the 71st Nationwide Meika Exhibition, "meika" a special title given to confectioners of note. Starting in the Central Hall you will find a range of cute, occasionally odd, and always delicious confections that capture the variety of the genre, as well as a truly mammoth manju that will be cut open and shared among attendees on the first day of proceedings starting at 12:00.

151_02.jpgBeyond the events in the Central Hall, the basement Food Hall is positively heaving with more Japanese sweets to discover, both in traditional Japanese wagashi form as well as Japanese takes on European classics and everything in between. It is a feast for all the senses that shows the inventiveness and wit that goes into Japanese sweets, whether it is egg-shaped manjyu that crack open to reveal a randomly-selected cute animal, or sets themed on the Momotaro folktale, each sweet is a contribution to culture of Japanese confectioners, and guarantees it for the next generation.

Finally, having been surrounded by sweets if you can't wait until you get home to tuck in, then head to the Jiyuan space in the Food Hall where there is a menu exclusive to Nihombashi Mitsukoshi for you to eat within the comfort of the store.



71st Nationwide Meika Exhibition

Location

Nihombashi Mitsukoshi, Main Building 1F Central Hall and B1F Food Hall

Dates

April 5th - April 11th, 2017



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