Koosuta

Koosuta is a traditional Japanese confectionery known for its delicate, layered texture and subtle flavors. Originating in the Edo period (1603–1868), it is a type of wagashi (Japanese sweets) that combines layers of mochi (pounded rice cake) and sweet fillings, often made from red bean paste (anko). The name "koosuta" comes from the Japanese word for "layered," reflecting its distinctive construction.

The preparation of koosuta involves carefully layering thin sheets of mochi with sweetened fillings, such as anko, fruit preserves, or matcha (green tea) paste. The layers are pressed together under high pressure to create a dense, yet slightly chewy texture. Variations exist, including kuri koosuta (made with sweet chestnut paste) and mitsuba koosuta (incorporating mitsuba herb). Koosuta is often served during seasonal celebrations, such as the New Year (Oshōgatsu), where it symbolizes prosperity and good fortune.

Unlike other wagashi, koosuta is less sweet and more refined, making it a favored choice for pairing with tea ceremonies. Its intricate craftsmanship highlights the precision of traditional Japanese confectionery techniques. While modern versions may include additional flavors like yuzu or chestnut, the classic version remains rooted in its historical roots, embodying the balance of simplicity and elegance in Japanese culture.