tsite

Tsite is a traditional Japanese confectionery known for its delicate, layered texture and subtle flavors. Originating in the Edo period (1603–1868), it is often associated with the city of Tokyo, where it remains a popular treat. The name "tsite" comes from the Japanese word for "layered," reflecting its distinctive structure composed of thin, crispy layers of mochi dough, typically filled with sweet red bean paste (anko) or other fillings such as chestnut, mung bean, or fruit.

The preparation of tsite involves carefully spreading thin layers of mochi paste, which is made from glutinous rice flour, and allowing them to dry slightly before stacking them. This process creates a crispy, almost wafer-like texture that contrasts with the softness of the filling. Variations exist, including sweetened versions with ingredients like matcha (green tea) or kinako (roasted soybean flour). Tsite is often enjoyed as a standalone snack or paired with tea, particularly during seasonal festivals or as a gift item.

While similar to other Japanese confections like *mochi* or *warabi mochi*, tsite is distinguished by its crispy layers and lighter, more delicate composition. It is commonly found in specialty stores, department store basements (*depachika*), and traditional sweets shops across Japan. Its preparation and consumption reflect the cultural emphasis on balance—between crispness and softness, simplicity and elegance.