🟠 Local-First — Best in its home region: Yamanashi.
In Yamanashi, you will find many foods bearing the name “Shingen,” from the famous Kikyo Shingen Mochi to newer sweets and drinks. I grew up in Yamanashi, and here are some of the different “Shingen” foods I have actually tried.
Last updated: 2026-09-23
Introduction
Takeda Shingen is still one of Japan’s most popular samurai warlords from the Sengoku period.
He has fans across Japan and continues to appear in novels, TV dramas, movies, and games.
In 1573, Shingen died while his forces were advancing westward. Because of this, people still sometimes wonder about one of the great “what ifs” of Japanese history: What if Takeda Shingen had lived longer? Could he have taken control of Japan?
In Yamanashi, you will find his name on many foods.
Perhaps the most famous is Kikyo Shingen Mochi.
What to Try
Kikyo Shingen Mochi — Yamanashi’s Famous “Shingen” Sweet
Premium Kikyo Shingen Mochi with kinako and kuromitsu in Yamanashi.
Let’s start with Kikyo Shingen Mochi from Kikyouya.
Soft mochi is covered with kinako (roasted soybean flour) and eaten with kuromitsu (brown sugar syrup).
According to Kikyouya, the idea came from a Yamanashi Obon tradition of eating mochi with kinako and kuromitsu. Kikyo Shingen Mochi was launched in 1968.
This time, I tried Premium Kikyo Shingen Mochi, a special version made with carefully selected ingredients.
You open the wrapping and add the kuromitsu yourself, mixing it with the kinako as you eat.
📍 Kikyo-ya Kuromitsu-an Sereo Kofu Ten (Tabelog English)
Mizu Shingen Mochi — A Photogenic Sweet You Have to Eat on the Spot
Transparent Mizu Shingen Mochi served with kinako and kuromitsu at Kinseiken in Yamanashi.
The moment I saw Mizu Shingen Mochi at Kinseiken, I wanted to photograph it.
It looks almost like a transparent sphere of water sitting on a plate. Light passes through it, giving it an appearance unlike most traditional Japanese sweets.
But its beauty is also fragile.
Mizu Shingen Mochi is made from local water set with only a tiny amount of agar-agar. It gradually loses its shape and releases water, so Kinseiken recommends eating it within about 30 minutes of being served.
You cannot take it home as a souvenir. You have to visit the shop and eat it there.
When I tasted it, the first thing I noticed was not sweetness.
I could taste the water.
Then you enjoy it with kinako and kuromitsu.
Its transparency makes you want to take a photo, while its delicacy means you cannot take the sweet itself home. That fleeting experience is part of the fun of eating Mizu Shingen Mochi in Yamanashi.
📍 Daigahara Kinseiken Honten (Tabelog English)
Kikyo Shingen Soft+ — Kikyouya All the Way
Kikyo Shingen Soft+ topped with kuromitsu, Kikyo Shingen Mochi, and Kikyo Shingen Bo in Kofu, Yamanashi.
Next is Kikyo Shingen Soft+.
The soft-serve ice cream comes with kinako and rich kuromitsu, along with Kikyo Shingen Mochi and a Kikyo Shingen Bo.
Shingen Mochi plus Shingen Bo — this is Kikyouya all the way.
The cold soft serve, soft mochi, and crunchy Shingen Bo give you three different textures in one dessert.
📍 Kikyo-ya Kuromitsu-an Sereo Kofu Ten (Tabelog English)
Kikyo Shingen Milk — Drinking “Shingen”
Kikyo Shingen Milk made with Kikyo Shingen Kuromitsu Kinako Liqueur at Cafe & Wine Bar Budoshu Ichibankan, Kofu Station.
At Kofu Station, I also tried Kikyo Shingen Milk.
It combines milk with Kikyouya’s Kikyo Shingen Kuromitsu Kinako Liqueur, a liqueur inspired by the familiar kuromitsu and kinako flavors of Kikyo Shingen Mochi.
I expected it to be very sweet, but it was not overly sugary.
There was also a light hint of kinako, making it surprisingly easy to drink.
From mochi and soft-serve ice cream to a liqueur, the name “Shingen” continues to appear in new forms in Yamanashi.
📍 Cafe & Wine Bar Budoshu Ichibankan (Tabelog English)
Tokyo or Trip?
🟠 Local-First — Best in its home region: Yamanashi.
You can buy Kikyo Shingen Mochi in Tokyo.
Even so, I think you should try at least one “Shingen” food in Yamanashi.
Here, Takeda Shingen is still respectfully called “Shingen-ko.”
The suffix “-ko” (公) is a Japanese honorific traditionally added to the names of respected historical figures.
I grew up in Yamanashi, and hearing people call him “Shingen-ko” has felt completely natural to me since childhood.
Takeda Shingen has fans throughout Japan. But in Yamanashi, more than 450 years after his death, he is still respected as a local hero.
A large statue of Shingen-ko even sits in front of Kofu Station.
The statue of Takeda Shingen, still respectfully called “Shingen-ko” in Yamanashi, in front of Kofu Station.
So when you find a food with “Shingen” in its name in Yamanashi, try it with a little understanding of the name behind it.
Here, he is still “Shingen-ko.”
Explore Nearby
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- Taiyaki in Togoshi-Ginza (Tokyo) 🐟
- Castella Tiramisu (Nagasaki) 🍰
External Links
- Shingen Mochi — Yamanashi’s Signature Kinako & Kuromitsu Sweet 🏛️
- Kikyo Shingen Mochi Factory Theme Park — Hand-Wrapping & Tasting in Yamanashi 🏛️
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I travel across Japan to discover local food culture and share it in English for visitors from around the world. If this guide helped you enjoy Japan a little more, I'm truly grateful.
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About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping street (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.