Monaka sakura 55*55 mm

Traditionally, the filling consists of sweet red bean paste (anko), but there are also common variants based on white bean paste or chestnut paste or ice cream.

It is said that the name "monaka" comes from a poem by Minamoto no Shitago, a poet from the Heian period.

It is said that at a party organized at the imperial court to admire the moon, the nobles present made a link between the moon described in this poem and the white and round mochi served at the meeting. They would then have called these treats "monaka no tsuki" (moon in the middle), combining the image of the poem with the appearance of confectionery.

It should be noted that in the middle of the Edo period (1603-1868), a confectionery called "monaka no tsuki" was sold by the Senbei store in Yoshiwara.

However, it was not until the Meiji period (1868-1912) that the process of garnishing the monaka and giving them a more functional or decorative form was invented.

As a result, these small shells have gained popularity and are now regarded in Japan as a culinary art, renowned for its rich textures (crunchy or mellow) and flavours.

Monaka is an important part of Japanese pastry cultivation. Its trim and shape generally evolves according to the seasons or celebrations of the year.