Uji Kintoki is a quintessentially Japanese ice confectionery made of shaved ice topped with matcha syrup and red bean paste. It is a popular summer treat and is loved by people of all ages and genders.

Let's explore the characteristics and history of Uji Kintoki.

Characteristics of Uji Kintoki

The matcha syrup used in Uji Kintoki is made with Uji tea, giving it a deep aroma and refined sweetness. A parfait-style arrangement topped with shiratama, ice cream, and matcha jelly is also popular, and its not-too-sweet, refined flavor makes it the perfect dish for the hot season.

The name is a combination of "Uji" and "Kintoki." "Uji" is named after the high-quality tea leaves "Uji tea" produced in Uji City, Kyoto Prefecture, which is reminiscent of matcha. "Kintoki" comes from Sakata Kintoki, a samurai from the late Heian period who was the model for the fairy tale "Kintaro." It is said that the name came to be used as a synonym for bean paste and red beans because its red skin is reminiscent of red beans.

Although restaurants serving Uji Kintoki are on the rise nationwide, they do not necessarily use Uji tea produced in Kyoto. If you want to enjoy the real thing, we recommend visiting Kyoto. In particular, at teahouses and roadside stations in Uji City, you can enjoy Uji Kintoki made with authentic matcha syrup using Uji tea. Matcha syrup is also sold at Uji tea specialty stores, making it a perfect souvenir.

What kind of Uji tea is used in Uji Kintoki?

Uji tea is one of Japan's leading luxury teas. Tea leaves picked in Kyoto, Shiga, Nara, and Mie are processed and finished in Kyoto Prefecture and are called "Uji tea." The original tea is said to be in the Yamashiro region in the southern part of Kyoto Prefecture, including Uji City, Wazuka Town, and Minamiyamashiro Village.

Uji tea is divided into different types depending on the cultivation and manufacturing method. There are "sencha", which is made by steaming and rolling new leaves grown in the open air, "gyokuro", which is grown by covering the new leaves to protect them from direct sunlight, "tencha", which is made by cultivating the same type of tea as gyokuro but without rolling the leaves, and "matcha", which is made by powdering tencha. Uji tea is not only enjoyed as a drink, but is also widely used as an ingredient in sweets and dishes, and is popular among tourists as a Kyoto specialty.

The origin of Uji tea is said to date back to 1191, when the monk Myoe planted tea seeds brought back from Song by the Zen priest Eisai in Toganoo, Ukyo Ward, Kyoto City. Cultivation was encouraged during the reigns of Ashikaga Yoshimitsu and Yoshimasa, and tea plantations spread around Uji City, earning it a high reputation as a first-class product. Furthermore, with the development of the tea ceremony, tea became popular among the general public.

In the mid-Edo period, Nagatani Soen established the "Uji manufacturing method." This method, in which steamed tea leaves are rolled in a roasting oven while drying, further improved the quality of Uji tea. As a result, Uji tea became known throughout the country.

The History of Uji Kintoki

There are various theories about the origin of Uji Kintoki. The most well-known is that during the Edo period, a warlord made "Uji ice" by sprinkling cane sugar and matcha on it, and Tokugawa Ieyasu, who had a sweet tooth, added bean paste to it, which is how Uji Kintoki was born.

Incidentally, shaved ice itself was enjoyed as "kezurihi" (shaved ice) during the Heian period. In Sei Shonagon's "The Pillow Book" and Murasaki Shikibu's "The Tale of Genji," there are scenes depicting shaved ice being eaten with sweeteners, which shows that it was a special cold dessert for the aristocrats of the time. In an era without refrigerators or ice makers, ice was a very valuable commodity. Natural ice cut in the winter was stored in an "icehouse" (himuro) and used in the summer.

There are records of ice being used as a gift to the emperor during the Nara period, and it is known that the Kaga domain presented ice to the shogun during the Edo period. It is said that the ice melted during transportation and became smaller, so it was shaved with a knife and enjoyed at the imperial court. At the time, only a limited number of members of the aristocracy were able to enjoy this type of ice, but later, with the development of refrigeration technology, ice became widely available, and shaved ice became a staple summer dessert enjoyed by ordinary people as well.

Tourist spots in Uji, Kyoto Prefecture

Uji City, Kyoto Prefecture, where you can enjoy Uji Kintoki, has a variety of tourist spots. This time, we will introduce three particularly popular spots among them.

Byodoin Temple

Byodoin Temple is one of the World Heritage sites of the "Historic Monuments of Ancient Kyoto," and is known for its Phoenix Hall, which is depicted on the 10 yen coin. During the Heian period, Fujiwara no Michinaga's villa was converted into a temple by his son, Yorimichi, in 1052, and was built with the idea of recreating the palace of the Pure Land. The temple's greatest attraction, the Phoenix Hall (a national treasure), is characterized by its elegant appearance as if it were floating on a pond, and the roof is decorated with a shining golden phoenix.

It was registered as a World Heritage Site in 1994, and the museum "Hoshokan" opened in 2001. You can enjoy the gardens and valuable cultural assets. After renovations in 2014, it is said to be closer to the original appearance at the time of its construction. In addition, there is a Japanese tea specialty shop "Sabo Fujika" on the grounds, where you can taste special matcha made with Uji tea.

Uji Bridge

Uji Bridge is one of the Three Oldest Bridges in Japan, said to have been built in 646 by Doto, a monk from Gangoji Temple in Nara. Along with Seta Karahashi and Yamazaki Bridge, it is known as a historic bridge that symbolizes Japanese history. The current Uji Bridge was rebuilt in 1996, and features a design that retains a historical charm, including cypress balustrades and bronze spires.

The "San no Ma" that juts out on the upstream side of the bridge is a relic of the shrine to the guardian deity Hashihime, and is also a legendary place where Toyotomi Hideyoshi had water drawn for the tea ceremony, and is deeply connected to the local culture, as it is the site of the Uji Tea Festival "Famous Water Drawing Ceremony." In addition, Uji Bridge offers a beautiful view of the Uji River, and in spring, the approximately 2,000 cherry trees that bloom along the river captivate visitors.

Tale of Genji Museum, Uji

The Uji City Tale of Genji Museum is a specialized museum themed on the immortal classic literature, The Tale of Genji, which has been read and handed down for over 1,000 years. If you visit Uji, the main setting of The Tale of Genji, this is a must-see spot. Opened in 1998, the museum introduces the world of Hikaru Genji and the Ten Chapters of Uji in an easy-to-understand way through models and videos.

Inside the museum, you can experience the glamorous culture of the time through displays of Heian period furnishings, a scale model of Rokujo-in, and a life-size replica of an oxcart. There are also over 3,000 books in the collection, so you can enjoy the charm of The Tale of Genji through the text. Regularly held lectures and events allow you to learn more about the story and Heian culture. This popular museum allows you to enjoy the profound charm of The Tale of Genji while thinking about the world of the Heian period depicted by Murasaki Shikibu.

How to get to Uji City, Kyoto Prefecture

Uji City in Kyoto Prefecture, an attractive city for both gourmet food and sightseeing, can be accessed in a variety of ways. It is also easily accessible from Japan's three largest cities: Tokyo, Osaka, and Nagoya.

From Tokyo, it takes about two hours to get to Kyoto Station on the Tokaido Shinkansen, then transfer to the JR Nara Line and arrive at Uji Station in about 20 minutes.

From Osaka, take the Osaka Loop Line and JR Nara Line from JR Osaka Station to Uji Station, which takes about an hour. If you are using the Keihan Railway, take the Keihan Main Line from Yodoyabashi Station to Chushojima Station, then transfer to the Keihan Uji Line and head to Uji Station, which takes about an hour.

From Nagoya, take the Tokaido Shinkansen to Kyoto Station in about 40 minutes, then transfer to the JR Nara Line and arrive at Uji Station in about 20 minutes.

We also recommend taking a leisurely drive to Uji City. Find the best way to get there.

summary

Uji Kintoki, which combines the deep aroma and elegant sweetness of Uji tea, the refreshing taste of shaved ice, and the sweetness of red bean paste, is a traditional Japanese dish that gives you a cool feeling in the summer. Uji Kintoki is perfect for the hot summer, but if you learn about its history and background, you will appreciate it even more.

If you visit Kyoto Prefecture, be sure to try some authentic Uji Kintoki.

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