At Kameido Tenjin there is an old wagashi shop called Funabashiya. It was founded in the 2nd year of Bunka (1805), so it boasts more than 200 years of history. They sell a unique dessert called kuzumochi, and one day curiosity got the better of me and I bought some.
The contents
The kuzumochi is on the left, and on the right are the kuromitsu and kinako.
Kuzumochi
It is a mochi made by fermenting and aging wheat flour for a long time and then steaming it. The texture is unique and it has that distinctive aroma of fermented food. Eaten plain it is a bit bland, so you pour kuromitsu over it, top it with kinako and eat it that way.
Like this..
The more generously you pour it on, the better it tastes. I think I get why it has stayed popular for all those years. I would not call it a sublime taste, but it has a charm all its own.
The leaflet
They say the wheat flour is aged for 450 days, yet the shelf life is just two days. A very Japanese kind of wagashi.
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