An Monaka Kit from Ise
$25.00
Sale price
$25.00
Regular price
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An Monaka Kit from Ise
$25.00
Sale price
$25.00
Regular price
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The wafer stays crisp because you fill it yourself — moments before you eat it.
Monaka is one of Japan's oldest sweets: a thin, toasted rice wafer holding sweet azuki bean paste. Most are sold pre-filled, and the wafer slowly softens. This one comes as parts — twenty crisp wafer shells and a generous tub of anko — so every monaka you make is at its freshest possible moment. It is also, quietly, one of the most fun things you can put on a table full of guests.
Highlights
- Fill-at-home monaka — 20 wafer shells and 300g of tsubuan, enough for 10 fresh-made sweets whenever you want one.
- The anko is the point: top-grade new-crop Tokachi azuki, slow-cooked in copper kettles with underground water from the Miyagawa river — just azuki and sugar, nothing else.
- Keeps at room temperature for months — a rare wagashi that travels well and waits patiently for a tea moment or a party.
- Not available through major retailers — sourced directly from Ise Seiansho, a century-old anko maker in Ise, Mie.
Details, ingredients & allergens
- In the box: Tsubuan (chunky sweet azuki paste) 300g · monaka wafer shells × 20 (makes 10 filled monaka)
- Ingredients: Sugar, azuki beans, monaka wafer (glutinous rice)
- Storage: Room temperature, away from direct sun and humidity. Best within 6 months of production.
- Origin: Ise, Mie
Producer's Story
Ise Seiansho has done one thing since 1924: make anko. The kettles are copper, the workday starts before dawn, and the azuki is a single top-grade variety from Tokachi, Hokkaido — new crop only. The water comes from underground veins of the Miyagawa, the river Japanese sources rank among the country's clearest. When "less sweet" became fashionable, they didn't chase it; when cheaper blended sugars became standard, they didn't switch. A hundred years in, the recipe is still azuki, sugar, and patience — and the shop in Ise's old river district of Kawasaki is still family-run — the anko cooked each morning by the older generation, the store carried forward by the next.
How to enjoy it
Spoon the anko into a shell, cap it with another, and eat it within minutes — that first crackle against the soft paste is the whole point. Set the parts out at a gathering and let everyone build their own; children take to it instantly, and it asks for no oven, no knife, and no cleanup. A small scoop of vanilla ice cream inside makes an impromptu ice cream monaka on a hot afternoon, and a cup of green tea — or coffee, which azuki loves — turns one into a quiet break. If you have matcha in the cupboard, whisk a bowl and you have a small tea ceremony at home.
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