Chofu is a traditional Japanese confectionery that has long been cherished as a specialty of Okayama. It is made by wrapping gyuhi, a soft and chewy sweet made from glutinous rice flour and sugar, in a thin sheet of castella sponge cake baked slightly firmer than usual and shaped into a rectangle.
A similar confection, known nationwide as wakaayu, features a wrapper shaped like a sweetfish. Chofu is considered the original inspiration for this style of confectionery. It was created in the late Edo period by Yohei Mano, a Japanese confectioner from what is now Kurashiki City in Okayama Prefecture.
The name “Chofu” comes from the term for cloth offered as a tax under the ancient Japanese system of corvée and taxation. The confection was given this name because its shape was reminiscent of the cloth presented as tribute.
Chofu’s distinctive appeal lies in the chewy texture and gentle sweetness of its glutinous rice-based gyuhi filling. Wrapped in fragrant castella cake, the filling’s flavor is beautifully complemented by the lightly toasted aroma of the outer layer. It is enjoyed as an everyday accompaniment to tea as well as a popular souvenir for visitors exploring Okayama.
Today, Chofu is sold at several traditional confectionery shops throughout Okayama Prefecture. Alongside Kibi Dango and Ote Manju, it is often counted among Okayama’s “Three Great Confections.” When Tsurunotamago is included, the group is sometimes referred to as the “Four Great Confections of Okayama.”
For travelers interested in discovering the region through its traditional sweets, Chofu offers a taste of Okayama’s confectionery heritage in a simple yet satisfying form.