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"KIMIGOROMO (きみごろも)," a famous confectionery from Uda, was first created by Mr. Shotaro Horii, the founder of Shogetsudo, when he opened his shop in Ouda during the Meiji era (1868-1912). It is praised for its texture, which is as soft as snowflakes and vanishes in the mouth like air. It boasts a remarkable record of winning gold medals for three consecutive years at the National Confectionery Expo. Many food enthusiasts travel from afar to seek out this dreamlike delicacy.
The key to the unique flavor of KIMIGOROMO lies in its distinctive production method, which has remained unchanged since the establishment of the business. To achieve a delicate texture, the batter is not mixed with a mechanical egg beater; instead, it is manually whisked over time until it is fluffy. It is said that the deliciousness depends on the state of the egg whites being whipped and the tactile process of confirming the texture by hand. The shop places great importance on the freshness of the eggs, using only the freshest ones and spending a significant amount of time in the morning on the tasks of cracking and separating the egg whites and yolks.
In addition to KIMIGOROMO, Shogetsudo is also well-known for its local Japanese confections. In spring, customers can enjoy grass mochi and cherry blossom mochi, while in summer, they can savor kuzumanju made from locally sourced Yoshino honkuzu.
