石川県·和菓子
Enpachi Ankoromochi
When you open the bamboo sheath, you find mochi wrapped in glossy smooth bean paste. This is 'Ankoromochi,' a specialty of Kaga that releases a gentle aroma of bamboo. It is produced by Enpachi, a long-established shop founded in 1737. During the Meiji era, it became widely known through street vending at Matto Station. Using adzuki beans from Hokkaido and glutinous rice from the foot of Mount Hakusan, the process involves repeated steaming and simmering with spring water from Mt. Hakusan to remove impurities and bitterness. It is a true crystallization of painstaking effort. Both the mochi and the bean paste are smooth and melt in your mouth. The moderate sweetness, combined with the flavor of adzuki beans and the scent of bamboo, makes it easy to eat many. Recognized as one of Japan's three great ankoromochi alongside Akafuku and Toraya, its popularity—often leading to sell-outs—is well-deserved.
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