NoVEMBER WAGASHI

November is month when the leaves turn color and beautiful scenery can be enjoyed just before the arrival of winter.

In the world of tea ceremony, November is a particularly significant month, known as the time of Rohbiraki (“opening of the hearth”) and Kuchikiri (“opening of the tea jar”).
As winter approaches, tea practitioners open the sunken hearth (ro) to prepare for the cold season, and they also cut open the seal of the tea jars that have been maturing since summer to begin using the new tea.
Because of these important rituals, November is often called “the New Year for tea people.”
​
Beautifully crafted jōnamagashi (high-grade fresh confection) that expresses the colors of late autumn—vivid reds and golds inspired by maple and ginkgo leaves.
With its elegant hues and seasonal feeling, it is a perfect sweet to accompany a bowl of tea during autumn tea gatherings.

As the name of the sweets are often named to describe the scenery, The sweets with autumn colors have several names:

Kinshu (錦秋）
The world Kin or Nishiki（錦）usually used to describe something beautiful, In this case a woven fabric. The beautiful autumn colors resemble a beautiful fabric. In Haiku, the word is used in late autumn poems. Wagashi makers also use this word in Autumn sweets.

Tatsutagawa（龍田川・竜田川）
This is the name of a river in Nara that is famous for the autumn colors. It's used in poems and wagashi as well as patterns in Kimonos to express autumn. 

Tatsutagawa in Nara - Photo from travel.jp (https://www.travel.co.jp/guide/article/22353/)

Inoko Mochi (Boarlet Rice Cake)
​Inoko Mochi is a traditional rice cake sweet enjoyed to pray for good health and prosperity of descendants.
It is shaped like a baby wild boar (uribō), symbolizing vitality and fertility in Japanese culture.
Each region or shop has its own variation—some are coated with sesame seeds, others with roasted soybean flour (kinako), offering unique flavors and textures.

Chestnut Sweets
Autumn in Japan brings an abundance of chestnut-based sweets that celebrate the season’s rich flavors.
Places like Nakatsugawa in Gifu Pref, Obuse in Nagano Pref. together with Tanba in Kyoto are especially famous for Chestnut sweets.

Kuri Kinton
Made simply by steaming and mashing chestnuts, then shaping the mixture by hand in cloth into a small chestnut-like form.

Kuri Kinton - from Kawakamiya in Gifu Pref. (https://www.kawakamiya.co.jp/)

Sasa-guri Mushi (Steamed Chestnut Sweet Wrapped in Bamboo Leaf):
A delicate treat made by wrapping chestnut paste mixed with chopped chestnuts in sweet red bean jelly, then steaming it in a bamboo leaf to enhance the fragrance.

Sasa-guri Mushi from Masudaya in Aichi Pref. (https://okazaki-masudaya.co.jp/)