茨城県·その他
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.
Record it after reading
