Kitsus

Kitsus are a type of Japanese sweet, typically consisting of small pastries filled with a sweet red bean paste called anko. The name "kitsu" literally translates to "skin" in Japanese, as the pastry is often considered delicate and thinly wrapped around the filling.

Origins of the kitsu are unclear, but it is believed to have originated in the Edo period (1603-1868) as a variation of the traditional Japanese sweet called manju. The individual components of the sweet, including the dough and the anko filling, have a long history in Japanese cuisine. The wrapping of the anko in a thin dough pastry is a distinctive feature of the kitsu.

In modern Japan, kitsus are considered a sweet treat and are often sold at food stalls, markets, and bakeries. They may be served at special occasions such as weddings and tea ceremonies, or as a snack at any time of the day. Kitsus may also be homemade and often feature in Japanese cookbooks and recipe collections.

The characteristics of a traditional kitsu include a flaky pastry wrapper, a sweet red bean paste filling, and a delicate shape and size that allows the pastry to be lifted from the wrapper with minimal crumbling. Kitsus are often flavored with seasonal ingredients, such as green tea or sakura, and may feature creative toppings or fillings to enhance their appeal.

In contemporary Japan, kitsus have become an iconic sweet treat and an enduring symbol of Japanese baking traditions. Despite their relatively low profile compared to more well-known sweets, kitsus remain a beloved treat among those who enjoy Japanese sweets and a reminder of the country's rich patisserie heritage.