Kyoto's yatsuhashi is one of the city's best-loved souvenirs. Traditionally made from rice flour, sugar and cinnamon, it began as a hard baked rice cracker shaped like a koto (Japanese harp). Some believe the name came from the legendary koto master Yatsuhashi Kengyo, while others think it refers to the eight bridges ("yatsuhashi") in Ise, which inspired the design.
In the Edo period the cracker became popular as a sweet souvenir from Kyoto. Later a soft version called nama yatsuhashi was created. This thin dough is steamed then filled with sweet bean paste and folded into a triangle. It became even more popular than the baked cracker.
Izutsu Yatsuhashi Honpo traces its history to 1805 when Tsuda Sahei began making these sweets near Kiyomizu Temple. According to company records, he used leftover steamed rice, honey and cinnamon, pressed it into a koto shape and baked it as a crunchy snack. After the death of Yatsuhashi Kengyo, the treat was named Yatsuhashi to honor him. Izutsu has been making yatsuhashi ever since, making it one of Kyoto's oldest yatsuhashi shops.
Among the many yatsuhashi makers, Izutsu stands out because it has preserved the traditional recipe for more than two centuries while also developing new flavours and forms. The company sources high-quality rice flour and cinnamon, rolls the dough by hand and bakes it slowly to achieve the perfect texture. Its soft nama yatsuhashi comes in classic cinnamon flavour as well as seasonal variations like matcha and fruit fillings. By balancing respect for tradition wit
h innovation, Izutsu Yatsuhashi remains the brand of choice for locals and visitors alike.
A plate of soft rice sweets served with tea evokes the delicate texture and flavour of nama yatsuhashi.
The charming streets of Kyoto evoke the history and ambiance where yatsuhashi was born and perfected.