tojó

Tojó is a traditional Japanese confectionery known for its delicate, layered texture and subtle flavors. Originating in the Edo period (1603–1868), it is particularly associated with the city of Tokyo, where it became a popular treat during the Meiji era (1868–1912). The name *tojó* (豆小豆) literally translates to "small red beans," referring to the red bean paste that forms its core.

Tojó is typically made with a thin, crispy layer of *mochi* (glutinous rice cake) or *warabi mochi* (bracken starch-based mochi), filled with sweet red bean paste (*anko*). The filling is often a smooth or chunky *koshianko* (soft red bean paste) or *tsubuan* (a firmer, slightly chunky variety). The confection is then rolled into a cylindrical shape, sometimes wrapped in a thin layer of *shiratama* (white bean paste) or coated with a light dusting of potato starch to prevent sticking.

Tojó is often enjoyed as a snack or dessert, especially during festivals and seasonal celebrations. Its light, airy texture contrasts with the rich sweetness of the bean paste, making it a beloved treat in Japanese confectionery. Variations exist, such as *tojó with chestnut paste* or *tojó with matcha-flavored mochi*, reflecting regional and modern adaptations. While traditionally handcrafted, industrial production has made it widely available in convenience stores and specialty shops across Japan.