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Nagoya meshi [cuisine] is known for its rambunctious flavors, typified Taiwan Ramen, ankake pasta, and by the red miso that is slathered all over pretty much everything. However, when it comes to desserts, things get a little bit more refined, particularly in the case of uirō. Pronounced as “wee-roh,” uirō is a soft and chewy wagashi [Japanese sweet] similar to mochi made from glutinous rice flour and subtle hints of sugar, flavored with azuki red bean paste, green tea, citrus yuzu, strawberry or chestnut. Originally a medicine in the Muromachi period (1336–1573) uirō actually started out in Tokyo’s prestigious Odawara samurai clan as a breath cleanser, like a tic tac. However, unlike tic tacs, uirō was the preserve of the elites, and in China it was only sold to the Emperor. References of uirō as a confectionary product as opposed to a medicine start to appear in the 18th century, and in the tumultuous Meiji era, it became available to the general public, initially at Mochibun Sohonten in Nagoya’s Minami Ward. Purveyors of wagashi since 1659, Mochibun Sohonten, became the watchword for quality in uriō, encouraging other Nagoya confectioners to do likewise, and very soon, uirō became synonymous with Nagoya. Today there are numerous top-quality…