sensho

Sensho is a traditional Japanese confectionery known for its delicate, chewy texture and subtle sweetness. Originating in the Edo period (1603–1868), it is often associated with the city of Tokyo, where it remains a popular treat. Sensho is typically made from a mixture of sugar, starch, and water, which is boiled and then shaped into small, round balls or other forms. The result is a soft, translucent candy with a smooth, slightly elastic consistency.

The name "sensho" translates to "three flavors" in Japanese, referring to its three primary components: sugar, starch, and water. While modern versions may include additional ingredients like fruit extracts or flavoring agents, traditional sensho is unflavored, relying solely on its natural sweetness. It is often enjoyed as a standalone snack or paired with tea, particularly during the colder months.

Sensho is deeply rooted in Japanese culture and is sometimes prepared as a homemade treat during festivals or special occasions. It is also a staple in traditional sweets shops (*wagashi* stores) across Japan. The candy’s simplicity and versatility have contributed to its enduring popularity, making it a beloved part of Japanese confectionery heritage. Today, it continues to be produced in various forms, from classic recipes to modern variations, reflecting its timeless appeal.