日本語は英語の後に続きます。Japanese follows.
I went to Ikegami Honmon-ji Temple because
I had something to do. The approach from
Ikegami Station on the Tokyu Ikegami Line to
Ikegami Honmon-ji Temple is lined with several
“kuzumochi” shops.
Unlike “kuzumochi” made from hon-kuzu
(arrowroot) in the Kansai region, “kuzumochi”
in the Kanto region is written in different kanji
(Chinese characters) and is made by fermenting
wheat starch.
According to the brochure of Asanoya Honpo,
which was recommended by the local people
and I bought, “kuzumochi” is a health food from
the Edo period that is made by refining and
steaming the flour starch after fermentations
for more than a year.
It was invented by the first owner of Asanoya
Honpo and was sold in Horeki 2 (1752).
The kuzumochi that is eaten with the secret
brown sugar syrup and 100% domestic soybean
flour has a chewy and firm texture and is very
delicious and also goes well with matcha.
所用で池上本門寺へ。東急池上線池上駅
から池上本門寺までの参道には何軒かの
くず餅屋が並んでいる。
関西の本葛から作る葛餅と違い、関東の
くず餅は久寿餅と書いて小麦のでん粉を
発酵させて作る。
地元の方のオススメで買い求めた浅野屋
本舗のしおりには、一年以上発酵させた
ものを精製し蒸し上げた江戸時代からの
健康食品と書いてある。
こちらの初代が考案し、宝暦2年（1752年）
に売り出したそうだ。秘伝の黒蜜と国産
大豆100%のきな粉でいただく久寿餅は
モチモチとした弾力のある食感が
とても美味しく、抹茶とも合う。