Trudging deep into a forested grove
Upon a gravel road approaching a shrine
I vow and clasp my hands together.
The atmosphere clears and refreshes ones senses
Prayer attaches itself to the mind and one submits to the scenery
Thus one is made anew for the New Year.

(Katsuji Wakisaka, the textile designer)

Here at SOU・SOU we have reached our tenth anniversary and we commemorate this momentous occasion with wagashi that are inspired by our signature textile prints.

SOU・SOU will feature wagashi based on the twelve different textile patterns that we first introduced in our yearly planner. Our wagashi are created by noted Japanese confectionery with over two centuries of history, Kameya Yoshinaga.

睦月のテキスタイルデザインは「社(やしろ)」 。
January's tetxtile design is Yashiro(shrine).
The textile inspired by the red lattice window and pine trees you see on the entrance path to a shrine.
We expressed charcoal black pine tree motif with our sweets.

The black pine tree design is made of Gyuhi, a popular wagashi ingredient and softer variety of mochi with bamboo charcoal inside. we put three black beans from Tanba area into the anko (sweetend black bean paste) along with matcha green tea for accented flavor and texture.

We collaborated with famous Kyoto patisserie Choukyudou.
Our pop vibrant textile design reflect changes in the seasons and these are also expressed in our wagashi.

SOU・SOU's textile designer Katsuji Wakisaka has been publishing new textile design on monthly magazine, "PHP Special". The seasonal changes are expressed in our wagashi.

We collaborated with The noted Kyoto patisserie Kameya Yoshinaga.
Together we created wagashi that emphasize Japanese seasonal changes as well as our graphic textile prints.

SOU・SOU designed a new flower design corresponding to each month of the year in "Flower Notes For the Four Seasons', the booklet published by Nihon Kadou Sha, operated by Ikenobo*.

Ikenobo is the original school that produced ikebana (traditional Japanese Buddhist floral design) as a unique artform in Japan
over five centuries ago and continue to spread awareness and knowledge of the ikebana tradition worldwide.

〒604-8042 京都市中京区新京極通四条上ル中之町583-6 2F
朝11:00~夜8:00 ※喫茶ご利用時間 昼1:00~夜7:00

At Shitsurai, our tea room on the 2nd floor of Kikoromo, our womens clothing store, we serve a cup of green matcha tea (or choice of coffee) and our wagashi based on our textile design.
We also take special orders for furniture in addition to selling textiles by the yard.
Please feel free to ask any questions.

Address: 583-6 2F Nakano-cho Nakagyo-ku Kyoto 604-8042
Open 11:00am-20:00pm
*The tea room opens 1:00pm to 7:00pm Open everyday

百味 會会員


〒600-8498 京都市下京区四条堀川東入ル
TEL 075-221-2005
9:00-18:00 年中無休

The KAMEYA YOSHINAGA store descended from the famous confectionary Kameya Yoshian, that has the reputation of being one of the best Kyoto gourmet locales and it's fame reaches back to the Edo period when the store was first opened in 1803. Since then they've been in business in Sijo Samegai area in Kyoto till now. The owner of the store is the 7th generation.

Address: Shijou Horikawa Higashi Hairu Sakyou-ku Kyoto 600-8498 Phone +81 (75) 221-2005
Open 9:00am-18:00pm Open everyday
創業以来作り続けている銘菓烏羽玉は現在も昔ながらの製法で作られていて、柔らかく、ほのかな黒砂糖の味わいは多くの人に親しまれています。 最近では、伝統をふまえつつ新たなお菓子の制作にも力を注いでおり、SOU・SOUとのコラボレーションや本場フランスで活躍したパティシエによる新ブランド「Satomi Fujita by Kameya Yoshinaga」を立ち上げ和洋の枠にとらわれない新し試みにもとりくんでいる。
The Sweets are all made using famous mineral water from the Samegai area of Kyoto city.

Since water is a crucial element, due to it's effect on the delicate flavor of wagashi (traditional Japanese confections), the company rebuilt a well that had been dry since 1962 because of the construction work done on the Hankyu subway line, and accordingly named the well Samegai, and they started making wagashi using the water from this well.

Their signature wagashi, "Ubatama", is a black bean bon-bon they've been making since their foundation, and is still crafted with the same method that has been handed down the generations from the company's inception.

The soft, subtle hints of sweetness from brown sugar are favored by many wagashi aficionados.

Recently Kameya Yoshinaga started making a new type of sweet that is based on the tradition of wagashi confection making anud developed a new brand "Satomi Fujita by Kameya Yoshinaga", along with noted Japanese pâtissiere Satomi Fujita who was, prior to this, head chef of a top rated restaurant in Paris.

Kameya Yoshinaga and Fujita are developing a revolution in wagashi, applying European pastry techniques to an age-old Japanese culinary tradition.