Kimigoromo, the famous treat that hails from Uda, was first made in the Meiji era (1886-1912) by the first Horii Shotaro of Shogetsudo at this very spot in Ouda. The texture is as fluffy as a light snow, and soft enough to vanish into thin air the moment you taste it. This sweet treat is also the 3-consecutive year gold prize winner of Japan’s National Confectionery Exposition. With its glittering accolades and dreamy flavor, it’s no surprise how many come from far and wide to taste it.
Each kimigoromo is made with a unique, delicious flavor kept up for years by the one-of-a-kind recipe used since the shop’s founding. The coveted, delicate taste is achieved by hours of handmade whipping, without using any machine to whip it. The airy, fluffy finish that you can feel in your hand is what tells you that the taste is right. It’s also made with especially fresh eggs, starting off each morning with a careful process of break each egg and separating out the whites and yolks.
In addition to kimigoromo, Shogetsudo is known for its wagashi confections, all of them celebrating the local region. In the spring there’s kusa and Sakura mochi, while in the summer you can taste kuzu manju made with Yoshino Kuzu made locally. Why not try a taste of gourmet, Nara wagashi taste like anything else here at Shogetsudo.
Highlights
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Made by historic confectionery in business since the Meiji era.
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The kimigoromo are made here in a unique way for truly one-of-a-kind flavor.
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Is a 3-year consecutive gold prize winner of Japan’s National Confectionery Exposition.
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Made by hand to bring the outmost in rich, egg flavor.
