Kesisuses

Kesisuses are a type of traditional Japanese confectionery, typically made from sweet red bean paste (anko) and wrapped in a thin layer of mochi (glutinous rice flour). The term "kesisuses" is a portmanteau of "keshikatsu" and "sushi," reflecting their unique combination of textures and flavors. The name "keshikatsu" itself is derived from the Japanese words "keshiki" (気色), meaning "atmosphere" or "ambiance," and "katsu" (勝つ), meaning "to win" or "to excel," suggesting that the treat is meant to evoke a sense of delight and satisfaction.

The history of kesisuses can be traced back to the Edo period (1603-1868), when mochi and anko were already popular ingredients in Japanese sweets. The exact origin of the combination is unclear, but it is believed to have been created by street vendors or confectioners who sought to innovate and create new, appealing treats for their customers. Over time, kesisuses gained popularity and became a staple in Japanese confectionery, often enjoyed as a snack or dessert.

Kesisuses are typically small, round, and about the size of a large bean. They are usually sold in small boxes or bags, making them convenient for on-the-go snacking. The anko filling is smooth and creamy, with a slightly sweet and slightly salty flavor, while the mochi exterior is chewy and slightly sticky. The contrast between the two textures creates a satisfying crunch and chew, making kesisuses a popular choice for those who enjoy a mix of sweet and savory flavors.

In recent years, kesisuses have gained international attention, with many foreign consumers discovering their unique taste and texture. However, they remain a niche product in the global confectionery market, with most sales occurring within Japan. Despite this, kesisuses continue to be a beloved treat for many, offering a delightful and nostalgic taste of traditional Japanese confectionery.