How to Make Nama Yatsuhashi (Kyoto's Famous Triangle Mochi Recipe)

Nama Yatsuhashi is a traditional Japanese sweet originating from Kyoto, a city renowned for its centuries-old temples, refined craftsmanship, and deep cultural heritage. Loved by locals and travelers alike, it is widely enjoyed as both a comforting daily treat and a popular souvenir that represents the essence of Kyoto. Made from rice flour, sugar, and cinnamon, it has a soft, mochi-like texture that distinguishes it from the crispy baked yatsuhashi, the classic form that has been cherished for generations.

The word “nama” means “raw” in Japanese, indicating that nama yatsuhashi is the unbaked version of this sweet. Instead of being baked until crisp, the dough is steamed, rolled out, and cut into thin rectangular sheets. This process creates a delicate, silky softness that gives nama yatsuhashi its signature bite and makes it especially appealing to those who enjoy gentle, understated flavors.

The unfilled version is simply a pliable sheet of chewy dough, appreciated for its mild sweetness and subtle cinnamon aroma. The filled variation, which is even more popular, folds this dough into a neat triangular shape. The traditional filling is sweet red bean paste (anko), but modern versions introduce creative twists such as matcha cream, chocolate, or seasonal fruit fillings that highlight Kyoto’s evolving confectionery artistry.

In contrast, the baked style of yatsuhashi offers a completely different experience—crunchy, aromatic, and nostalgic, emphasizing the warm cinnamon flavor that defines its original recipe.

To achieve the ideal texture for nama yatsuhashi, both joshinko and shiratamako (types of rice flour) are used. Each flour contributes a unique quality that helps create dough that is soft, chewy, and smooth, reflecting the refined techniques of Kyoto’s traditional sweets.

Although nama yatsuhashi is traditionally made by steaming the dough, a modern convenience method uses the microwave, making it simple and approachable even for beginners preparing it at home for the first time.

Yatsuhashi is considered a beloved meibutsu (regional specialty) and one of Kyoto’s most iconic souvenirs. Its popularity is so widespread that roughly 42% of Japanese tourists visiting Kyoto bring it home as a gift, highlighting its status as a must-buy item.

For those seeking a memorable Kyoto souvenir, Izutsu Yatsuhashi's delicious, gluten-free cinnamon cookies offer the perfect combination of classic Kyoto flavor and contemporary charm, making them an ideal treat to enjoy yourself or share with friends and family.

Pairing nama yatsuhashi with the right tea can enhance its natural sweetness. Japanese teas like sencha or genmaicha complement its gentle flavors beautifully, creating a harmonious tasting experience that reflects the calm elegance of Kyoto’s tea culture.

More than just a confection, Nama Yatsuhashi serves as a small yet meaningful symbol of Kyoto’s traditions, craftsmanship, and culinary history. With no special equipment required, it’s an accessible and delightful sweet to make at home—so why not give it a try and enjoy a little taste of Kyoto’s culture?