金蝶園　”Kincho-en”

A long-established Japanese confectionery company “Kincho-en souhonke” is holding a shop in front of the Ogaki station. It was founded in Funamachi in 1798. In response to the opening of the railroad in the Meiji era, it moved in front of the present Ogaki station, and in this year, it has passed 220th year since it opened.

Water buns were originally started selling from the day of the Ogaki Festival, but in response to the popularity growing recently, the sales period has been extended from early April to around October.

Because the fresh buns are the tastiest,　these buns are sank in the water for only 30 minutes!

As time goes these become harder, they infer the customer’s number of the day, keep in close contact with the factory and produce the appropriate amount.

Mr. Kitano of the 8th owner told us about the origin of the water bun.

The water bun was born in the Meiji era. In the era when there was not a refrigerator or freezer yet, in Ogaki, but each house has tank for keeping groundwater, it was used for cooling foodstuffs etc instead of refrigerator.

Water bun has been developed as a Japanese confection that can be cooled in the tank.

At first, they were made of scrap powder, but the scrap powder was easy to dissolve in water, it was starchy and it became hard when cooled with water and the texture became bad. So, they mixed scrap powder and warabi powder and succeeded to make good texture even if it was cooled with water.

From 10 years ago it became to have freshly made water buns in the shop.

A slightly sweet bean paste is outstandingly compatible with a bun. In addition to the classic sweet bean paste and Matcha bean paste, and also you can enjoy monthly changed flavors paste.

It is said that 13,000 buns are sold at all five stores in a day.