Taihaku Nagamochi is a traditional Japanese confection made by Kinjo-ken, a long-established shop founded in 1868 (Keio 4). Crafted using carefully selected domestically grown glutinous rice and azuki red beans from Hokkaido, this simple yet satisfying sweet has been made by hand for more than 150 years without any additives.
Each rice cake is filled generously with homemade red bean paste, whose refined sweetness is carefully balanced so that it is never overpowering. The combination of soft, chewy mochi and gently sweet filling has earned the confection many repeat customers.
Another of its defining characteristics is the lightly browned surface. Toasting gives the outer layer an appealing golden finish and releases a fragrant, roasted aroma that complements the mild sweetness of the filling. The soft texture throughout makes each bite especially enjoyable.
Taihaku Nagamochi can be enjoyed as it is, or lightly warmed over a flame to bring out a different depth of flavor and aroma. This simple preparation adds an extra touch of toastiness to the rice cake.
Individually wrapped to help preserve freshness, the mochi is said to remain soft and delicious for three to four days. With its carefully chosen Japanese ingredients, handmade quality, and comforting traditional flavor, Taihaku Nagamochi makes a delightful local treat and souvenir from the Yokkaichi, Kuwana, and Suzuka area of Mie Prefecture.