Yakimochi

It is said that “Kamikishiya,” which is said to be the origin of Koyasan's specialty yakimochi, became popular for its salt yakimochi baked by an old woman at the time of Koyasan's founding, and became known as “Hanasaka's yakimochi.” Yakimochi, which inherits that legend, continues to preserve the traditional taste with old-fashioned hand-baked goods even now. The bean paste, which is cooked over low heat over a long period of time so that the azuki beans do not crush, is plump and soft and has an excellent flavor. Using locally grown glutinous grains and moderately sweet bean paste, “white mochi” and “wormwood mochi” with a soft texture are proud of at a long-established yakimochi store founded 300 years ago.