Funabashiya Koyomi "Pumpkin Kuzumochi Pudding" 450 days Lactic acid fermented wheat starch Kuzumochi With Japanese-style jelly of koshigyo and black honey!
The autumn limited "Pumpkin Kuzumochi Pudding" is on sale from the Funabashiya Koyomi store. Steamed kuzumochi pudding using wheat starch fermented with lactic acid for 450 days.
The Funabashiya Koyomi store (Hiroo main store, Ecute Tokyo store, Ecute Edition Shibuya store, Perrier Chiba Ekinaka store) sells the autumn-only "Kabocha no Kuzumochi Pudding". The price is 453 yen (tax included).
Pumpkin kuzumochi pudding
From Funabashiya Koyomi's signature product, Kuzumochi Pudding, a seasonal pumpkin flavor, "Pumpkin Kuzumochi Pudding," is now available. Kuzumochi pudding that is carefully steamed one by one using wheat starch that has been lactic acid fermented for 450 days, which is the raw material for kuzumochi. The sweetness is modestly finished to take advantage of the taste of pumpkin. You can enjoy it with Japanese-style jelly finished with komitsu and black honey.
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