富山県·和菓子
Toyama Fuwa Fukujudo Kanoko-mochi
Fluffy and chewy. When picked up with your fingers, it is so soft it feels fragile, and when placed in your mouth, it dissolves like light snow. Within its marshmallow-like light texture, a single piece of honey-soaked Kintoki bean emerges with sweetness—this is the Toyama specialty, Kanoko-mochi. It is produced by Fuwa Fukujudo. They use Shin-Taisho glutinous rice, a brand rice from Toyama Prefecture, grinding it in a mortar daily and kneading it thoroughly. The accent piece, the Kintoki bean, is a masterpiece that takes 3 to 4 days to fully absorb the syrup to its core. It is said to have been conceived to evoke the whiteness of the snow on the Tateyama mountain range. Despite being chewy, it has a clean bite, and the elegant sweetness vanishes smoothly. It is a treat you want to savor slowly along with tea.
Record it after reading
View all flavors/varieties (2 total)
Toyama Fuwa Fukujudo - Kanoko Mochi
A specialty shop that has preserved this single item since its founding in 1960. Pure white mochi, made from Toyama-grown glutinous rice grown with snowmelt from Mount Tate and egg whites, is decorated with kidney beans (Kintoki beans) that have been simmered in syrup for three days in a Kanoko (fawn spot) pattern.
