Kameya Ryouchou, which graces the historic streets of Kyoto, has been preserving the tradition of Japanese confectionery for over 220 years. The secret behind the timeless popularity of these sweets is the use of the famous water that springs from Shijo Awasengai.

This article unravels how the delicate flavors of Kameya-Ryocho were nurtured in the nature and culture of Kyoto and have been handed down to the present. We invite you to discover the story of Kameya Ryoucho, a company that continues to experiment with new ideas in response to the times while respecting its traditions.

The History and Aesthetics of Kameya Ryouchou’s Main Store Nurtured in Kyoto

In 1803, Kameya Ryoucho opened a store in Shijo Awakegai, in the heart of Kyoto. He chose this location because he was fascinated by the pure “Awakegai water” that gushes forth from the ground.

The rich nature and culture of Kyoto has deeply influenced Kameya Yoshinaga’s wagashi making.In particular, the formula for the famous confectionery “Karasuwatama,” which has been recorded in the confectionery recipe book since the company’s founding, has been passed down from generation to generation, and the essence of this formula is still used in modern confectionery making.

Kyoto’s famous water enhances the original flavors of ingredients such as azuki beans and glutinous rice, and brings a unique cool and refined taste to wagashi.

The combination of traditional techniques passed down from generation to generation and carefully selected ingredients make Kameya Ryouchou’s wagashi special.

The aesthetics nurtured in this region are one of the reasons why they continue to be loved throughout the ages. Kameya-Ryochou continues to convey to visitors the beauty and depth of flavor of its wagashi, which are a culmination of Kyoto’s natural and cultural influences.

Kameya Ryochou and Kyoto, Tradition and New Challenges in the Modern Age

For more than 220 years, Kameya Ryouchou has continued to weave the tradition of Japanese confectionery in Kyoto, while flexibly evolving to meet the needs of the modern age.

The unique charm of this brand lies in its bold challenge to new tastes and techniques while respecting the good old methods of production.

With an extensive online store and information dissemination through social networking services, we are spreading Kyoto’s wagashi culture to a wider audience. The development of new products in accordance with the seasons has unearthed new charms in traditional ingredients, attracting the support of people of all ages.

We are also active in innovative efforts such as launching new brands, collaborating with companies and institutions, and offering special confections for hotels and cafes.

Kameya Ryouchou, while carrying on the traditions of Kyoto, is paving the way for the future of Japanese confectionery through new challenges in response to the changing times.

In this way, Kameya Ryocho is expanding the possibilities of Japanese confectionery culture by embracing new trends while keeping tradition at its core.

Conclusion

The history of Kameya Ryouchou is a fusion of more than 220 years of tradition and new challenges to carry on into the future. Kameya-Yoracho’s approach is to value the Japanese confectionery manufacturing methods nurtured by Kyoto’s rich natural environment, while actively responding to innovative approaches in response to the changing times.

We invite you to experience the world of Kameya Ryouchou and taste the charm of wagashi, a combination of tradition and new challenges born in Kyoto. One bite may lead you to new discoveries and joy.

Reference: Kyoto confectioner KAMEYA RYOCHO, established in 1803, website