東京都·銘菓
Kuzumochi (Ikegami Honmonji)
Translucent and bouncy with a delightful elasticity. This is a Kanto-style kuzumochi, enjoyed with plenty of kinako (roasted soybean flour) and kuromitsu (black sugar syrup). Unlike the kuzu-no-ko (arrowroot starch) used in Kansai, Kanto-style kuzumochi is a completely different Japanese confection made by fermenting wheat starch. It has long been known as a specialty of temple towns such as Ikegami Honmonji, Kameido Tenjin, and Kawasaki Daishi. Legend has it that its origin lies in an accidental discovery: someone found wheat flour that had been damaged by rain fermenting in a barrel, noticed the starch had settled, and decided to wash and steam it. This process is said to have given birth to its characteristic milky-white, chewy texture. A rare Japanese sweet born from fermentation. Please come and taste this specialty of the temple approach.
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