I received some kuzumochi from Funabashiya. I thought kuzumochi needed to be refrigerated, but it's actually okay to store it at room temperature. The expiration date is 2 days. Before eating, you can chill it in the fridge for about 1-2 hours, any longer and the mochi will become hard. I chilled it and ate it. I sprinkled it with kinako and drizzled a little bit of kuromitsu on top because I don't like it too sweet. The kuzumochi itself isn't very sweet, so even with a small amount of kuromitsu, it was delicious. The texture is nice and bouncy. It's so chewy and I feel like I could eat a lot of kuzumochi. It's healthy too! It comes with a spoon, so it's easy to eat.

When walking around Daimaru Tokyo, there are so many delicious looking treats that you can't help but stay longer. I discovered Anmitsu, which made me feel like I had truly arrived in Tokyo. I had bought it before and liked it, so I decided to get it again this time. You can choose between white honey or black honey. I had white honey last time, so this time I went for black honey. The black honey has a stronger impact. The white honey has a gentler sweetness. Both are delicious. I think they adjust the sweetness based on the balance with the agar, so I recommend starting with a small amount of honey from the tube and adjusting to your taste.

On my way back from a day trip to Tokyo, I decided to buy a dessert to enjoy on the Shinkansen. I purchased a dessert that seemed to be at room temperature. I was grateful when asked if I needed a spoon, as I hadn't thought about it. I opened it in the train and tried it as is. It had a sweet sake-like aroma. The kuzumochi is a fermented food. It wasn't very sweet, so I tried adding black syrup and soybean flour. However, all I could taste was the black syrup and soybean flour. I think I prefer more of a warabi mochi-like texture. I was expecting something different, as I like jelly-like foods, but unfortunately my palate isn't refined enough to appreciate this delicacy.

I had the anmitsu from Funabashiya for my afternoon snack at 3 o'clock! It comes with plenty of honey on the side. It has a lot of agar jelly and is quite substantial. The red bean paste on top is incredibly delicious. The shiratama (rice flour dumplings) on top are also tasty. Even if you don't like sweet things too much, I think you can enjoy this anmitsu. This was my first time trying Funabashiya, and I heard their kuzumochi (arrowroot cake) is famous, so I'll try that next time!

I don't usually go to crowded food courts in department stores, but I had a coupon so I had to go. It was really crowded. Maybe that's why the staff weren't very friendly. They had regular and Christmas versions of anmitsu, but I ordered the more expensive Christmas version to use up the coupon. The taste was okay. ★Please like and follow me if you enjoyed the review.

At the sweets floor of a department store in Tokyo Station, there is a traditional Japanese confectionery store specializing in kuzumochi. Despite the entry restrictions, I managed to get to the booth where there was a line of customers waiting to purchase souvenirs in bulk for their hometowns. After waiting for about 5 minutes, I ordered the limited-time Halloween anmitsu for 594 yen including tax, and the classic kuzumochi medium box (36 pieces) for 895 yen. The kuzumochi is recommended for storage at room temperature with no preservatives added, and has a shelf life of 2 days. The Halloween anmitsu, featured on a TV program, consists of pumpkin yokan, ghosts, bats, red bean paste, and red peas, giving it a Halloween appearance but tasting like regular anmitsu. Overall, it felt like a typical kuzumochi shop experience.

On my way back from Tokyo, I stumbled upon a shop at the station that caught my eye. I love kuzumochi, so I was excited to see they had kuzumochi cups and even pudding next to it! I bought a kuzumochi cup, kuzumochi pudding, and a refreshing peach drink. I resisted eating them on the train because I wanted to enjoy them properly at home. The kuzumochi had a great texture, not too firm, with a perfect balance of black syrup and kinako powder. The kuzumochi pudding was richer than regular pudding, and the black syrup and kinako powder were not overwhelming, allowing me to savor the pudding. As for the peach drink... I couldn't resist and finished it on the spot. I think I'll be buying kuzumochi more often on my way back from Tokyo from now on.

Purchased as a souvenir. This shop offers a variety of anmitsu. This time, I bought a simple anmitsu. The balance between the agar jelly and red bean paste is excellent. The agar jelly has no extra flavors, just a simple taste. On the other hand, the red bean paste is rich and has a slightly strong sweetness, which is distinctive. When the two are combined, it creates a perfect balance of sweetness. Although it is a bit pricey, it's a taste I want to enjoy in the summer.

In May 2019, I bought some kuzumochi from "Funabashiya" at Daimaru Tokyo store after a long time. I had tried their anmitsu and kuzumochi at the Kameido Tenjin main store before, but it had been a while since then. I got the original kuzumochi (small box) for 790 yen, which came with a little bit of soybean flour and a lot of black syrup. I'm not a big fan of soybean flour, so I had a little bit of it and more black syrup. The kuzumochi here has a relatively firm texture, which I liked. The rich black syrup paired perfectly with it, and it was as delicious as ever. It made me want to try their anmitsu again after a long time. Thank you for the meal!

When it comes to kuzumochi, our family loves "Funabashiya". Funabashiya's kuzumochi is made from high-quality wheat starch that is naturally aged for 450 days and steamed carefully one by one. It has a unique chewy texture at first, but it is light and easy to eat smoothly. The perfect harmony of their secret black sugar syrup and fragrant roasted soybean flour creates an exquisite taste. They are usually packaged in boxes, but they also offer single-serving cups. I also love their anmitsu, which is also available in cups! I always associated Funabashiya with Kameido, but I found out that they have a number of locations in Tokyo, including in department stores. Some even have dessert cafes and sweets cafes. The Kameido (branch, not the main store), Hiroo, and Shibamata Taishakuten Omotesando stores even have lunch menus! You can also order online, but I feel like it's best to enjoy their treats after seeing the wisteria at Kameido Tenjin during this season. (Even though it will probably be crowded)

Tokyo Station Yaesu Exit, on the Shinkansen side, there is a wagashi (Japanese sweets) shop on the first floor of Daimaru called "Funabashiya Daimaru Tokyo Store". It is always bustling with shoppers as it is directly connected to the station. The shop gained even more attention after being featured on TV. I was also asked to buy some, thanks to the TV coverage (laughs). Due to the TV exposure, the single-serving cup Kuzumochi was sold out. It takes over a year to naturally ferment wheat flour to make it. Since it is made slowly and carefully with the power of nature, it cannot be easily mass-produced. There are no preservatives to make it last longer, so the expiration date is only 2 days. Without much thought, I tried to eat it as it is. I made a mistake by putting the kinako powder before the black syrup. The black syrup rolled over the kinako powder and did not stick to the mochi. It made me realize how precious it was, made with such effort. It's important to read the instructions carefully. Kuzumochi itself doesn't have much flavor. It is a healthy sweet with a natural sweetness. It's best to eat it slowly and savor the taste when you have the time.

The restaurant review mentioned about making warabi flour for several tens of days. My partner really wanted to try it, but from the photo, it looked like agar jelly... When we actually tried it, it tasted just like agar jelly, as the photo suggested. It may be a matter of personal preference, but my bad feeling turned out to be right...

I planned to visit Nagato on my business trip back from Osaka, but it was closed on Sunday. Even if it had been open, it would have been around 4 p.m., so I assumed they would be sold out. I ended up going to DAIMARU's Funabashi-ya as I had expected. I bought the popular kuzumochi in a box and my favorite black honey version of yokan. The kuzumochi with black honey and kinako powder was a perfect match, but I ate too much and ended up feeling sick. The yokan had just the right texture from the beans and the chewiness from the agar was indescribable. Yokan with black honey is the best. I love yokan with black honey.

"Funabashiya" ◆A famous shop known for its sweet potato anmitsu kuzumochi. I bought the anmitsu with sweet potato simmered in syrup that is available only now, only in autumn. You can choose between white syrup and black syrup, and this time I chose white syrup. The anmitsu with sweet potato was delicious!! (*^o^*) All the anmitsu series from Funabashiya are tasty. Perfect for souvenirs. No disappointments. Thank you for the meal.

The Japanese sweets I took out on this day was Sakura Shiratama Anmitsu [Seasonal Limited Anmitsu]. It is a seasonal Anmitsu with pink sakura agar, flavorful sakura sweet red bean paste, and popular white dumplings. The ingredients include sakura agar, sakura sweet red bean paste, mochi, white dumplings (leftover), beans, and white honey. The white honey is not too sweet, but has a gentle and elegant sweetness, making it easy to eat a lot. If this was the syrup for shaved ice, it would be easy to eat. The sakura sweet red bean paste has a strong Japanese sakura flavor. The beans are not too hard or too soft. The mochi seems to have matcha and sakura flavors. Both sakura and matcha flavors were distinct. By the way, although the sakura agar did not have a sakura flavor, it was plump, low in calories, and filling. I enjoyed it with the white honey!

The sesame rice crackers are delicious. This is my first post here. They also sell easy-to-eat ones in cups, which is convenient. Of course, the taste is also great.

I bought the seasonal cherry blossom anmitsu. I received advice to try it with white honey on the sweet anmitsu, so I chose white anko. The seasonal cherry blossom anmitsu was delicious. It's not something I would go out of my way to buy, but it's a delicious anmitsu from a famous shop known for their kuzumochi.