滋賀県·和菓子
Tokaido Specialty: Hashiri Imochi
At the foot of Mount Osaka, which once bustled with travelers passing along the Tokaido road, there was a well called 'Hashiri-i' where pure water gushed out vigorously. Hashiri Imochi is made by wrapping sweet bean paste in Omi rice mochi pounded with that famous spring water. It is said that the shape of the mochi represents individual droplets of splashing water, and the pointed ends are likened to a famous sword forged by the pristine water. It was loved by travelers seeking good luck, believing that 'eating this will protect them from disasters on their journey,' eventually becoming known nationwide as a specialty of the Toka-ido. The simple taste of soft mochi and smooth bean paste remains as delicious today as it was in the past. If you visit Otsu, please be sure to try it.
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View all flavors/varieties (4 total)
Tokaido Specialty - Hashiriimochi
Hashiriimochi has been loved since the Edo period as a specialty of Otsu-juku on the Tokaido highway. It is characterized by its long, slender shape inspired by the clear waters of Hashiri-i, with smooth mochi wrapped around smooth red bean paste.
Tokaido Specialty: Hashiri Imochi (Kinako)
A kinako (roasted soybean flour) flavored version of Hashiri Imochi, known as a specialty of the Otsu-shuku station on the Tokaido road. Its unique long, slender shape mimics the appearance of water springing from the Hashiri well, offering a simple, nostalgic taste of travel coated in fragrant kinako.
Tokaido Specialty: Hashiri Imochi (Matcha)
A matcha-flavored version of the Tokaido specialty, Hashiri Imochi. Uji matcha is kneaded into long, slender mochi designed to resemble spring water, creating a dish where the flavors of Omi and Kyoto meet with a subtle bitterness.
