東京都·和菓子
Funawa Kuzu Mochi
A bouncy, jiggly mochi served with plenty of freshly ground kinako (roasted soybean flour) and kuromitsu (black sugar syrup). This is the traditional Kuzu Mochi made by Funawa in Asakusa. Kuzu Mochi is a unique Japanese confection characteristic of the Kanto region, made by naturally fermenting wheat starch for one to two years. Believed to have originated in the late Edo period in Kanto, it has been beloved by commoners as a specialty found at the approach to temples and shrines, such as Kameido Tenjin and Kawasaki Daishi. It is a rare fermented food among Japanese sweets; the longer it is aged, the smoother and more pleasantly crisp its texture becomes. A simple yet profound, traditional deliciousness. This is a treat you'll want to savor slowly while reminiscing about the temple towns of Kanto, coating it generously in kinako and black sugar syrup.
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