| 1．Kuzumochi |
| Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛粉), starch derived from the root of the kuzu plant, or mochi cakes made from Lactobacillales-fermented wheat starch (久寿餅), a speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako. |
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| 2．Warabimochi |
| Warabimochi (蕨餅, warabi-mochi) is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in kinako (sweet toasted soybean flour).[1][2][3] Kuromitsu syrup is sometimes poured on top before serving as an added sweetener.[4] Warabimochi is a traditional Japanese dessert that is believed that its ancient origins dating back to the Heian period (794-1185) in Japan, and it was a popular delicacy among the aristocracy. It was one of the favorite treats of Emperor Daigo.[3] Hayashi Razan's "Heishin kikō (Travelogue of 1616) [...], which is considered to be the first travel diary to mention food on the road," highlighted Warabimochi as did other Tōkaidō travel guides in the 1600s.[5] The dessert became more widespread during the Edo period (1603-1868) when it was served in tea houses as part of the traditional Japanese tea ceremony.[6][7] It is now popular in the summertime, especially in the Kansai region and Okinawa, and it is often sold from trucks, similar to an ice cream truck in Western countries.[3] |
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| 3．Sōmen |
| Sōmen (Japanese: 素麺), somyeon (Korean: 소면; 素麵), or sùmiàn (Chinese: 素麵) is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, hiyamugi, which is knife-cut. |
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