Kyoto Minazuki: Triangular Uiro with Azuki
Minazuki is white uiro topped with azuki and cut into triangles resembling ice, eaten in Kyoto for the Nagoshi purification on 30 June. White is classic, while brown-sugar and matcha bases...
At a glance
| Name | Kyoto Minazuki: Triangular Uiro with Azuki (Minazuki) |
|---|---|
| Prefecture | Kyoto |
| Region | Kansai |
| Type | June purification sweet shaped like a shard of ice |
What is it?
Minazuki is white uiro topped with azuki and cut into triangles resembling ice, eaten in Kyoto for the Nagoshi purification on 30 June.
White is classic, while brown-sugar and matcha bases and bean preparation vary by maker.
History and local context
Kyoto links it to court use of winter ice for summer relief and notes the present triangular form spreading from the Meiji period.
Sticky uiro should be cut small for anyone at choking risk.
How to enjoy it
Cut into manageable bites and eat uiro and beans together with bancha or matcha, following the maker's storage date.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Kyoto Minazuki: Triangular Uiro with Azuki from?
It is associated with Kyoto, in the Kansai region of Japan.
What kind of food is Kyoto Minazuki: Triangular Uiro with Azuki?
This guide classifies it as june purification sweet shaped like a shard of ice. See the overview for its defining ingredients and texture.
Can I order Kyoto Minazuki: Triangular Uiro with Azuki online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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