Popular confectionery carrying on the tradition
Jahana Kippan is a long-established confectionery, the only place in Okinawa producing kippan, a traditional sweet that has been popular since the Ryukyu Kingdom era. Kippan is traditionally made by slowly boiling down citrus fruit produced in northern Okinawa and sprinkling it with sugar. Kippan arrived in the Ryukyus from the Chinese province of Fujian about 300 years ago and was served to Chinese envoys who visited Okinawa around that time. Also available at Jahana Kippan is crystallized togan (white gourd), known as togantsuke, whose production, including peeling the skin, removing the seeds and squeezing out the juice, takes four days. All items here are painstakingly produced by the sixth generation owner with no additives or preservatives.

Assorted togantsuke in five flavors including matcha (powdered green tea): ¥1,800. New products such as togantsuke soaked in rum produced on Ie Island and the juice of shiikwasa grown on Okinawa are also worthy of attention.

Assorted togantsuke in five flavors including matcha (powdered green tea): ¥1,800. New products such as togantsuke soaked in rum produced on Ie Island and the juice of shiikwasa grown on Okinawa are also worthy of attention.

Kippan is a popular confection in which the precision of manual skills is reflected, all the more so because of its simplicity.