Minamoto Kitchoan @ 49th & 5th

It's beginning to look a lot like Christmas. Still no snow, but when darkness falls at about 4:30pm and shops light up across the city, I don't know about you, but at least I'm drawn to spend retail dollars.  

Take this shop on 5th Avenue. On a typical day, I'd hurry by without a glance, intent as ever on exercising the bulge that exists between when an appointment is scheduled and when I arrive. Time isn't money. Time is fat, and it should be flogged into obeisance and stripped or melted away. Occasionally, you may indulge in it. But don't go overboard, or you'll be labeled inconsiderate, or a lollygagger. I strive to be punctual like I strive to look hot in skinny jeans. 

But after work, after dark, after the 6 train left crowds of commuters and me stranded in midtown, what could be more inviting than a collection of serene, sculpted Japanese sweets?

I wasn't too lean on time, so I pushed open the door and walked inside...

Captions are courtesy of http://www.kitchoan.com/

Oh, and please forgive the crap photography. I only had a phone on me (an older model).

Ayashirabe: Milky flavor white bean paste(contains egg yolk)
wrapped in Japanese cake. Unfortunately, I couldn't find a caption for the little fish cake called Tenkataihei (but it's probably chestnut and red bean paste.)

This is Japanese style jelly made from fresh high quqlity white peach.
It gives light smooth texture to the jelly and brings natural white peach jelly.

Japanese Cherry covered with lightly sweetened jelly.
Packaged in Spring-like colors.
Brings you the natural Cherry flavor.

Below, Daikitchoimo: Fluffy sweet potato cake with Egg Yolk flavor bean paste.
And above, Oribenishiki: Japanese traditional Kurimanju, using chestnut and sweet red bean paste wrapped in Japanese cake.