Kuzumochi (くず餅)

TechniqueFerment

Kuzumochi, squares of fermented wheat-starch cake with kinako, roasted soybean flour, and black-sugar syrup. A plate to share in the tea room, beside the shrine.

Also on our table

A cup for later

Funabashiya

Japanese · wagashi · kuzumochi · Kameido, Tokyo

3-2-14 Kameido, Kōtō, Tokyo 136-0071

A Kameido sweet shop in front of the Tenjin shrine, making kuzumochi, fermented wheat-starch cake, since the start of the nineteenth century. The starch ferments for well over a year.

The proof, in the house's own words

Why the kuzumochi

Strong evidence

Technique
Wheat starch fermented for about fifteen months, kneaded with hot water and steamed.
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Tradition
Fermented kuzumochi began here, the house says.
Menu ↗
Local choice
Devoted to kuzumochi alone, in the house's own words.
House history ↗

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