Nama mochi, a luxury.

国産の本わらび粉を使い、加水をおさえた配合に
仕上げた生もち（生わらび餅）。
とろけるようでいて、しっかりとした食感。
冷やしてつるりと、常温にもどしてとろりと
——温度で表情が変わる生菓子です。

和三盆糖は香川・徳島、
抹茶は京都・宇治、
黒糖は沖縄。

産地を選んだ素材の甘みを、香料・保存料・着色料を使わずに引き出しました。
工場で仕上げ凍結したまま、そのままお届けします。

Column

  • "Nama mochi" refers to warabimochi.

    "Warabimochi" is a Japanese confection made by heating bracken starch, water, and sugar, then chilling it to solidify.
    Ginza Kasho Hikari's "Nama Mochi" uses domestic hon-warabi (true bracken) starch with a reduced water content.
    This gives it a melt-in-your-mouth texture yet enough elasticity to be picked up with chopsticks.
    Whether chilled or returned to room temperature, the same piece changes its character with the temperature.

  • Three Sweet Flavors, by Region of Origin

    Wasanbon sugar is a type of sugar produced in very limited areas of Kagawa and Tokushima prefectures. It has a fine texture and an elegant, pure sweetness.
    The matcha is from Uji, Kyoto, known for its vibrant color and umami that can be tasted beyond its subtle bitterness.
    The brown sugar is from Okinawa Prefecture, rich in minerals, with a deep and profound flavor.
    Even with the same dough, the impression changes surprisingly depending on the ingredients combined with it.

  • The best way to thaw

    Our fresh mochi, delivered frozen, should be thawed in the refrigerator for about half a day, or under running water while still in its packaging (do not use hot water).
    Once thawed, please consume within 5 days, including the day of thawing.
    The accompanying kinako (roasted soybean flour), kuromitsu (black sugar syrup), and matcha kinako will be most fragrant if added just before serving.
    Serve chilled or at room temperature, according to your preference.