Among the traditional Japanese confectioneries always available at summer festivals are the candied fruits (apples, cherries, slices of pineapple or citrus fruits). Covered in a thick, transparent glaze, they are often kept on a block of ice, to keep the syrup from melting.

The syrup, called mizuame ("water candy"), is traditionally made by mixing rice with malt, a process by which the starch is naturally transformed into sugar. A bit too sweet for me, but delicious if you like sweets…

Candy fruits

EXIF Info:

Yesterday’s Japan Photo: Japanese garden paradise, Okochi Mountain Villa, Kyoto travel tip