Yatsuhashi is a Kyoto specialty Japanese sweet made from rice flour, sugar, and a touch of cinnamon bark. The hard-baked "yatsuhashi" is a fragrant rice cracker baked in the shape of a koto, while the soft "nama-yatsuhashi" is typically made with bean paste wrapped in triangular dough. It originated in the early Edo period as a famous confection named after Yatsuhashi Kengyo, the founder of koto music, and spread from Kyoto's temple and shrine district to the rest of the country. It is now a quintessential "Kyoto sweet" that can be enjoyed as a souvenir, a snack on the go, or a cafe treat.

Famous shops include Shogoin Yatsuhashi Sohonten, Honke Nishio Yatsuhashi, and Seikodo Yatsuhashi Sohonpo, all of which are historic confectioneries dating back to the Edo period.

If you're visiting long-established shops, the three major brands make for an easy route to discover them. Enjoy the traditional taste at the main store of Shogoin Yatsuhashi Sohonten in Shogoin Monzenmachi, seasonal fresh yatsuhashi and gelato at Izutsu Yatsuhashi Honpo Gion Main Store in the Gion-Shijo area, and tastings and tea at Honke Nishio Yatsuhashi Main Store in Shogoin.

For those who prefer a hands-on experience, there's the Otabe Experience Dojo, where you can try your hand at everything from making the dough to wrapping the filling, or Yatsuhashi An Kakehashi, where you can casually try folding the dough by hand. There's also a main building that offers factory tours and an attached shop.