Did you know Bitchu is one of Japan’s three major azuki bean-producing regions? Head out on a tour of sweet bean treats with the “Bitchu An-Tabi Stamp Rally”!

What comes to mind when you think of famous things from Okayama Prefecture?

Momotaro, muscat grapes, jeans, Korakuen Garden… A variety of things come to mind.

I didn’t know this until I took part in the event introduced in this article, “Bitchu Anko Tour,” but anko (sweet red bean paste) is actually very famous, too.

Bitchu is one of Japan’s three major azuki bean-producing regions, alongside Hokkaido and Tanba, and Bitchu anko continues to be loved throughout Japan.

I visited anko sweets spots around the Bitchu region, and I’ll introduce them here.

What is the “Bitchu Anko Tour Stamp Rally”?

The “Bitchu Anko Tour Stamp Rally” is a stamp rally featuring Bitchu anko sweets. From October 1 to December 4, 2022, participants could earn stamps by shopping at participating stores in the Bitchu area.

You can enjoy a variety of anko sweets, from traditional Japanese confections made with Bitchu Dainagon and Bitchu azuki beans to cakes and fruit sandwiches incorporating anko.

Collect three or more stamps for a chance to win an anko-related prize in a drawing.

• 3 stamps: Anko (single item) made with “Hokoku-san Monaka” — 30 winners
• 10 stamps: Bitchu Anko Reward Set — 10 winners
• 15 stamps: Anko and Local Sake Mini Set — 10 winners
• 27 stamps: Anko and Local Sake Deluxe Set — 1 winner

The rally was organized by the Kurashiki City Tourism Division.

Getting a stamp rally card

To get a stamp rally card, I first headed to the “Kurashikikan Tourist Information Office.”

The stamp rally card is on the back of the pamphlet, and you can also get one at some participating stores.

You can also print one from the official Bitchu Anko Tour Stamp Rally website.

It seems that pamphlets are running low, so I recommend printing the “stamp card for printing” before taking part.

Once you have the pamphlet, it’s time to start the stamp rally.

This time, I’m planning to visit three shops in the Bikan Historical Area.

Make a purchase at a participating store to get a stamp.

There were lots of delicious-looking Japanese sweets besides the ones listed in the pamphlet, and I ended up buying more than I intended.

I’d love to introduce them all, but from here on, I’ll focus only on the items listed in the pamphlet.

“Omikuji Dango” at Ozakiya Bikan Historical Area Shop

First up is the adorable-looking “Omikuji Dango” from Ozakiya Bikan Historical Area Shop.

Each dumpling is topped with a different kind of anko, so you can enjoy a variety of flavors in a single serving of “Omikuji Dango.”

Eating it with muscat grapes and marshmallows makes it easy to finish, so it’s also recommended for people who aren’t fond of anko.

The colorful “Omikuji Dango” looks like it would make a great photo.

It might be fun to take a photo with the Bikan Historical Area in the background or compare fortunes with friends.

“Bitchu White Azuki Yokan” at Koeido Kurashiki Odori Shop

Next is “Bitchu White Azuki Yokan” from Koeido Kurashiki Odori Shop.

This yokan (sweet bean jelly) is made with Bitchu white azuki beans grown in Bitchu, and contains the white skins of Bitchu azuki beans.

Bitchu white azuki beans are rare because they are difficult to grow and yields are low. They are apparently used in high-end Japanese sweets such as fresh confections, yokan, and monaka.

When I tried it, I found it had a refined, light flavor without being overly sweet.

Why not take this opportunity to experience the taste of “Bitchu white azuki,” from Bitchu, the birthplace of white azuki beans?

“Murasuzume” at Kikkodo Bikan Historical Area Shop

Last is “Kikkodo Bikan Historical Area Shop’s Murasuzume.”

“Murasuzume” is a Kurashiki specialty sweet whose recipe has been passed down since the shop was founded in 1877. Even today, each one is said to be handmade by an artisan.

It’s also popular as a souvenir, so you may already know it.

The thin outer layer pairs perfectly with the flavorful chunky anko, making it so delicious you’ll want to keep eating.

You can also try making them by hand, so be sure to visit.

Kikkodo — the birthplace of Kurashiki’s traditional specialty sweet, Murasuzume. Also recommended: Kurashiki’s first baumkuchen and the Murasuzume hand-making experience

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From the Writer

Lately, I feel that fewer people enjoy eating Japanese sweets.

In fact, many people around me don’t like anko or don’t eat much of it.

If you’re not fond of anko, why not use the “Bitchu Anko Tour Stamp Rally” as an opportunity to try a variety of anko sweets?

They differ greatly from shop to shop and product to product, so you might find a new favorite anko sweet.

Whether you love anko or aren’t fond of it, why not take part in the “Bitchu Anko Tour Stamp Rally” and make anko feel more familiar than ever?

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