The name “Ogura-an” is said to be related to the “Mt. Ogura area” in Kyoto. Mt. Ogura has been a famous place known in literature and waka poetry since the Heian period (794-1185). The autumn foliage is especially beautiful in fall, and the scenery has long fascinated people. It is said that the elegant and graceful name “Ogura” was appropriate for “grains of sweet bean paste” among Japanese confectioneries, and the name spread.

Ogura-an is characterized by the texture and sweetness of azuki beans in their grains. In Kyoto, it has been especially valued as a good match with matcha green tea. The rich bitterness of matcha tea and the sweetness of azukura-an are in perfect harmony, providing a wagashi experience unique to Kyoto.

The Japanese tea culture was born at Kozanji Temple in Kyoto. It is said that Eisai planted tea seeds brought back from China here, which is the origin of Japanese tea. With the development of the tea ceremony, wagashi (Japanese confectionery) was introduced to complement the taste of tea, and Ogura-an (sweet bean paste) became deeply rooted along with the history of the tea ceremony.

Matcha green tea and Ogura-an are a flavor pairing unique to Kyoto. More than just a combination of sweet and bitter tastes, this pairing embodies the fusion of Japanese food culture and beauty. Perhaps the reason why this pair is so often seen in Kyoto's tea rooms and wagashi stores is because it is a much-loved symbol of Japanese tradition and the beauty of harmony.

The combination of Ogura-an (sweet bean paste) and matcha (powdered green tea) still attracts many people as a symbol of Japan's beautiful food culture. Why not taste this flavor, born of Kyoto's scenery and history, through Japanese and Western confectionery?