三重県·和菓子
Nikenza-ya Mochi
Long ago, at the boat landing of Setagawa River, which bustled with pilgrims to Ise, two teahouses named 'Kadoya' and 'Minatoya' stood side by side. It is said that the simple name 'Nikenza-ya Mochi' was born from this. Founded during the Tensho era (around 1575), for about 450 years, we have protected our method of gently wrapping smooth red bean paste in a thin mochi skin and dusting it softly with fragrant roasted soybean flour. The traditional raw mochi, carefully pounded in a mortar after steaming glutinous rice, has a smooth and soft texture. Each bite, enveloped in the gentle aroma of kinako (soybean powder), offers the same taste experienced by travelers who headed to Ise by boat. Please enjoy this timeless masterpiece, counted as one of the three great mochi of Ise.
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