東京都·スイーツ
Funabashiya Koyomi Kuzumochi Pudding
As you gently insert a spoon, brown sugar syrup and fragrant kinako (roasted soybean powder) melt into the smooth pudding. It is a nostalgic melt-in-your-mouth experience where Japanese and Western styles meet. "Funabashiya Koyomi" is a sister brand launched by the long-established Kuzumochi shop Funabashiya, founded in 1805, to commemorate its 200th anniversary. It delivers exquisite treats that layer new perspectives onto traditional fermented Japanese sweets. The signature Kuzumochi Pudding uses the same fermented wheat starch as their Kuzumochi. The starch is lactic acid-fermented for 15 months, taking approximately 450 days to complete. This is Koyomi's most popular item, made without sparing any effort. Please enjoy this special deliciousness where traditional craftsmanship meets modern ideas.
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Funabashiya Koyomi Anyaki
An 'Anyaki' baked sweet that embodies the spirit of Japanese tradition, produced by Funabashiya, a long-established maker of Kuzumochi. This item features a perfectly toasted dough with elegant red bean paste hidden inside. The savory aroma and the sweetness of the bean paste complement each other beautifully.
