Nikenjaya mochi

Nikenjaya mochi is an old-fashioned kinako mochi made by wrapping red bean paste in smooth raw mochi and sprinkled with fragrant soybean flour. It was founded in 1575, and the origin of the name comes from two teahouses that existed along the Seta River flowing through the center of Ise: “Kadoya” and “Minatoya.” From the Edo period to the early Showa period, it flourished as a port town visited by worshipers who crossed Ise Bay and went up the Seta River, and many travelers served their stomachs with this mochi. Even now, when traveling, you can enjoy the taste of freshly made Nikenjaya mochi while drinking Ise-cha at the main store, passing on its history and flavor to the future.