茨城県·その他
Kamejirushi Yoshiwara Denchu
A single bite-sized stick that snaps satisfyingly. The puffed glutinous rice grains break lightly under your teeth, while the surrounding kinako (roasted soybean powder) spreads a soft, fragrant aroma. Crunchy yet melting, this is a simple yet addictive Mito tea snack that dissolves in your mouth. The process begins by roasting glutinous rice until it puffs up, then binding it with a syrup of starch syrup and sugar. This mixture is wrapped in a skin mixed with kinako and quickly rolled on a board to stretch it into long, slender sticks. With a light mouthfeel and the gentle, savory sweetness of kinako, it may not be flashy, but you'll find yourself reaching for one piece after another before you know it. It is an unpretentious deliciousness that makes you crave a cup of warm tea.
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Asagawa Yoshiwara Denchu
The origin lies in the practice of 'Yoshiwara,' a lady-in-waiting of the Mito Clan, drying and roasting leftover rice and coating it with kinako (roasted soybean powder). Made without additives using only glutinous rice, starch syrup, and kinako, it retains a handmade taste that cannot be replicated by machines even today.
Kamejirushi Yoshiwara Denchu
A traditional Mito confection handcrafted by Kamejirushi, founded in 1852. It consists of glutinous rice arale (small crackers) hardened with starch syrup and coated in kinako (roasted soybean powder), wrapped in oblate. They preserve a rustic texture that cannot be achieved by machines.
