joitu

Joitu is a traditional Japanese confectionery known for its delicate, melt-in-the-mouth texture and subtle sweetness. Originating in the Edo period (1603–1868), it is particularly associated with the city of Nagoya, where it remains a beloved regional specialty. The name "joitu" translates roughly to "sweet rice cake," reflecting its primary ingredients: mochi (glutinous rice) and sugar.

Joitu is crafted by layering thin sheets of mochi, which are steamed and pounded into a soft, pliable consistency, between sheets of *shiratama* (white bean paste) or other fillings. The layers are then pressed together and cut into small, rectangular or square pieces. The confection is often dusted with powdered sugar or coated in a light glaze, giving it a smooth, glossy finish. Variations may include flavors like matcha (green tea), yuzu (citrus), or red bean, though the classic version typically features a simple, unadorned sweetness.

Joitu is commonly enjoyed as a snack or dessert, particularly during festivals, New Year celebrations, and as a gift item. Its preparation requires skill, as the mochi must be handled carefully to avoid tearing. The texture contrasts pleasantly between the chewy mochi and the creamy filling, making it a popular choice for those who appreciate traditional Japanese sweets.

While joitu is most strongly linked to Nagoya, similar confections exist elsewhere in Japan, such as *mochi* and *daifuku*. Its enduring popularity reflects its balance of simplicity and craftsmanship, embodying the artistry of Japanese confectionery. Today, joitu is produced by both small artisan workshops and larger manufacturers, ensuring its availability to both locals and visitors.