# Kyoto and Uji traditional confectionery culture

> Live situation record from CLSTR: https://clstr.news/situations/kyoto-and-uji-traditional-confectionery-culture
> Updated: 2026-09-16T19:26:20.000Z. Sources: 4. Developments: 2.

Traditional confectionery and tea culture in Kyoto and Uji are being highlighted through educational workshops and seasonal offerings.

In late August, Tsuruya Yoshinobu hosted a summer workshop in Kyoto designed to introduce families and students to the culture of wagashi. Participants learned to create seasonal sweets, such as ‘Asa no Iro’ and ‘Akikusa’, before enjoying them with matcha.

By mid-September, tea houses in the region shifted focus toward autumn seasonal menus. In Gion, Saryo Tsujiri continues to serve signature matcha parfaits, while Itoh Kyuemon in Uji introduced an autumn lineup featuring items like the ‘Genji Monogatari’ sweets plate and matcha mont blanc parfaits.

## Timeline

### 2026-09-16: Kyoto tea houses promote seasonal matcha sweets

Kyoto and Uji tea houses Saryo Tsujiri and Itoh Kyuemon are promoting seasonal matcha desserts, including specialty parfaits and autumn-themed sweets inspired by classical literature.

2 sources. https://clstr.news/cluster/kyoto-tea-houses-promote-seasonal-matcha-sweets

### 2026-08-25: Tsuruya Yoshinobu hosts traditional Kyoto confectionery workshop

Tsuruya Yoshinobu hosted a traditional Japanese sweet-making workshop in Kyoto, allowing families to learn confectionery techniques from veteran artisans and enjoy handmade wagashi with matcha.

2 sources. https://clstr.news/cluster/tsuruya-yoshinobu-hosts-traditional-kyoto-confectionery-workshop

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Cite as: Kyoto and Uji traditional confectionery culture. CLSTR, https://clstr.news/situations/kyoto-and-uji-traditional-confectionery-culture