Uji kintoki (宇治金時)

Prepare to embark on a tantalizing journey through the realm of Japanese desserts as we unveil the secrets of Uji Kintoki, a celestial concoction that marries the earthy allure of matcha with the sweet whispers of red bean paste. This frozen masterpiece, a testament to Japan’s culinary artistry, doesn’t just cool you down—it transports you to the verdant tea fields of Uji with every spoonful. Brace yourself for a sensory adventure as we guide you through the alchemical process of crafting this sublime treat in your very own kitchen, transforming ordinary ingredients into a symphony of flavors that dance on your palate and refresh your soul.

What is Uji Kintoki?

Uji kintoki (宇治金時) is a traditional Japanese dessert that combines matcha (green tea) flavored shaved ice with sweet red bean paste (azuki). “Uji” comes from Uji, a famous tea-growing area in Kyoto known for its high-quality matcha. “Kintoki” refers to the sweet red bean paste used as a topping, named after Sakata Kintoki, a legendary figure in Japanese folklore. Together, they create a delicious treat with matcha-flavored shaved ice and red bean paste on top. The dessert often includes toppings such as mochi (glutinous rice cakes), condensed milk, or other sweeteners. It’s a popular treat, especially during the hot summer months, providing a refreshing and delicious way to enjoy the distinctive flavors of matcha and azuki beans.

Uji Kintoki History

In 1191, the priest Myoe planted tea seeds brought back by Zen master Eisai in Toganoo, Kyoto, starting its cultivation. During the Ashikaga period, tea farming was encouraged, and Uji became a renowned tea-growing area. As tea drinking became popular, Uji tea was considered a top product and was often given as a gift. People enjoyed “tea contests” to guess the tea’s origin, and the tea ceremony, or “chanoyu,” became widespread.

In the mid-Edo period, Nagatani Soen developed the “Uji method” of making tea by rolling steamed tea buds over a roasting furnace to dry them. This method gained popularity in Edo (Tokyo) and spread across Japan. Today, the main production areas of Uji tea are in the Chutan and Tango regions, especially around the Yamashiro region in southern Kyoto Prefecture, including Uji City, Wazuka Town, and Minamiyamashiro Village.

Uji Kintoki FAQ

Where can I try Uji Kintoki in Japan?

You can try Uji Kintoki at many traditional tea houses, cafes, and dessert shops throughout Japan, especially in Kyoto. Uji city, in particular, offers many authentic versions of this dessert, thanks to its rich tea culture. However, you can also find Uji Kintoki in various regions across Japan, where it is often made with local matcha and azuki beans.

What is the best time to enjoy Uji Kintoki?

Uji Kintoki is best enjoyed during the hot summer months when its refreshing and cooling properties can be most appreciated. However, it can be enjoyed year-round as a delightful treat. Many people in Japan look forward to having this dessert as a way to cool down and enjoy the unique flavors of matcha and azuki beans.

Uji Kintoki Recipe

Recommended Restaurants to eat Uji Kintoki

Hyoto Shijo Karasuma store (京都 瓢斗 四条烏丸店)

From the entrance to the restaurant with tatami flooring, you can relax and enjoy your meal with your legs stretched out. They meet various needs, from intimate meals to private rooms that accommodate up to 48 people.

Address: 550-1 Meirin Building, Yamabushiyamacho, Nakagyo Ward, Kyoto City, Kyoto Prefecture, 604-8156
Phone number: 075-252-5775
Hours open: Lunch 11:30-14:00 (L.O. 13:00) Dinner 17:30-23:00 (L.O. 22:00)
Website: https://hyoto.jp/shop/kyotoshijokarasuma/