Lasts for days Kuzumochi
Kuromitsu Kinako
Long seller!
Ideal for souvenirs.
Wheat starch is lacto-fermented for about two years, then washed and steamed for one week to make kuzumochi, which has a two day shelf life. The kuzumochi is then vacuum-packed and heat sterilized to extend its shelf life to 10 days. You can enjoy the unique aroma, light sourness, and moist elasticity produced by the fermentation. Please enjoy it with plenty of molasses and soybean flour. It is also a good Tokyo souvenir. Please eat it as soon as possible after taking it out of the bag.
Product Information
| Best-by date | 10days |
| Raw materials | Hisaju rice cake (wheat starch), brown sugar (sugar, syrup, brown sugar, glucose, glucose-fructose liquid sugar, salt), soybean flour (soybean) |
| Allergen | Contains wheat and soybeans |
| Nutrition Facts | 1 package 120g calories 165kcal, protein 2.7g, fat 1.3g, carbohydrate 36.0g, salt equivalent 0.05g |
| Time of Sale | All year round |
Note : Edo Kuzumochi is naturally fermented for 730 days, has no preservatives, is vegetable-based, and contains no eggs or dairy products. In addition, these are wheat-allergen-free and gluten-free, healthy Japanese confectionery.
Product Images
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16pcs.
Paper box
￥840 (tax included)
