愛知県·銘菓
Uirou
Chewy and moist. As you take a bite, a subtle, elegant sweetness spreads through your mouth. With its smooth texture and the characteristic elasticity of rice flour, it is a quintessential Nagoya confection. Its roots are ancient, said to trace back to a sweet made of rice flour and brown sugar brought from China by an individual during the Muromachi period. It is said to have arrived in Nagoya around 1650, when the founder of 'Mochibun Sohonten' learned the production method. It became widely known as a specialty after 'Aoyagi Sohonten' began selling it at Nagoya Station in 1931, which led to great popularity. It is a gentle, sweet treat that is perfect both as an accompaniment to tea and as a souvenir.
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