The art of confetti, a mix of tradition and innovation -- Kyoto's Ryokujuan Shimizu

#EnjoyJapan "Ryokujuan Shimizu" is the only konpeito specialty store in Japan, founded in 1847, with its main store in Hyakumanben, Kyoto. Their konpeito is made using the traditional method of using 0.5mm powdered syrup as a core and gradually pouring honey over it to crystallize it, and it takes more than two weeks to make it carefully. There is no recipe for this method, and it is said that "the same konpeito can never be made twice," as the craftsman uses all five senses to determine the state of the pot before finishing it.   The appeal of "Ryokujuan Shimizu" is its attitude of continuing to innovate while preserving tradition. Overturning the common sense that adding ingredients other than sugar makes it difficult for konpeito to crystallize, they developed konpeito that incorporates a variety of ingredients such as fruits, tea, and nuts. Currently, more than 90 variations are available throughout the year, including seasonal limited items and the "Ultimate konpeito" series. In particular, "Kakuheito", which uses ingredients such as yuzu and sweet potato as its core, is attracting attention as a new attempt to meet modern tastes.    Konpeito is also known as an auspicious gift, being used as a wedding gift for the Imperial family. Ryokujuan Shimizu's konpeito is also highly valued as a gift for tea ceremonies and weddings due to its beautiful shape and refined sweetness. If you visit Kyoto, why not visit the main store and try a piece filled with the skill and heart of the artisans?