As a new series on this blog, I will introduce Japanese sweets we love and want to share with the world.
My first installment is Kuzumochi (葛餅). Made from starch powder, it is usually eaten with kinako (sweet roasted soybean flour) and kuromitsu (black cane sugar syrup).
This particular one is from Funabashiya (船橋屋), a 213 years old shop from eastern Tokyo.
Their kuzumochi is fermented for 450 days to achieve the perfect chewiness. It is said to be great for your skin and digestion too!
Unfortunately, it must stay very fresh and expires within 2 days of production, so when you buy it at the store you must eat it that same day or the next day.
If you’re in Japan, do not miss out and try it! You can’t get it abroad!
Funabashiya – Tokyo, Koto-ku, Kameido 3-2-14 (close to Tokyo Sky Tree)