EnglishAbekawa mochi
There are delicious specialties, Abe River mochi
Abekawa mochi introduction
Abekawa-mochi (abekawa-mochi) is freshly made mochi sprinkled with soybean flour mixed with sugar, and is a local dish from the Chubu region centered around Shizuoka City.
The name of “Abe River Mochi” is named after the Abe River flowing within the prefecture, but there is a theory that Tokugawa Ieyasu named it during the Edo period, and another theory that it came to be called Abe River mochi because it was famous as a specialty sold in Abe River teahouses among people traveling along the Tokaido. It also appeared in the road chronicle “Tokaido Middle Knee Kurige” written by Jikkaisha Ikyu in the Edo period. Even now, at the foot of Abekawa Bridge, there are many stores offering Abe Kawamochi, and some long-established stores boasting a 200-year history can also be seen.
Since it went on sale on Showa 25/3/17, Yamada Ichi's “Abe River Mochi” has been loved by many people as synonymous with Shizuoka souvenirs.
Sprinkle soybean flour mixed with sugar on the freshly made mochi. Alternatively, when using kirimochi, lightly soak it in hot water after baking, then sprinkle with soybean flour mixed with sugar.
The name of “Abe River Mochi” is named after the Abe River flowing within the prefecture, but there is a theory that Tokugawa Ieyasu named it during the Edo period, and another theory that it came to be called Abe River mochi because it was famous as a specialty sold in Abe River teahouses among people traveling along the Tokaido. It also appeared in the road chronicle “Tokaido Middle Knee Kurige” written by Jikkaisha Ikyu in the Edo period. Even now, at the foot of Abekawa Bridge, there are many stores offering Abe Kawamochi, and some long-established stores boasting a 200-year history can also be seen.
Since it went on sale on Showa 25/3/17, Yamada Ichi's “Abe River Mochi” has been loved by many people as synonymous with Shizuoka souvenirs.
Sprinkle soybean flour mixed with sugar on the freshly made mochi. Alternatively, when using kirimochi, lightly soak it in hot water after baking, then sprinkle with soybean flour mixed with sugar.
