Kabocha Kuzumochi Pudding" and "Kabocha Shiratama Shiruko" will be available at Funabashiya Koyomi during the period. Kabocha Shiratama Shiruko will also be available at some Funabashiya stores. The sales period is from October 2 to October 31.

Kabocha Kuzumochi Pudding

Funabashiya Kuzumochi Pudding, Funabashiya Koyomi's signature product, was jointly developed by a Kuzumochi craftsman and a patissier. A mild and gentle tasting pumpkin flavor is now available in this very popular series.


The pudding portion is made from wheat starch, the ingredient of kuzumochi rice cake, which is aged and fermented for 450 days to create a unique, chewy texture. The pudding is made with wheat starch, the ingredient of kuzumochi, which is fermented and aged for 450 days, to create a unique chewy texture.

The top layer is a Japanese-style jelly made with Funabashiya's unique koshi-an (sweet red bean paste) and Kuromitsu (brown sugar). The bottom of the pudding also contains caramel. This limited-time-only Kuzumochi pudding has an elegant and rich taste. The price is 470 yen (tax included, same as below).

Kabocha Shiratama Shiruko

Kabocha Shiratama Shiruko, made with Hokkaido Ebisu kabocha and azuki beans, will be available in October. Funabashiya's homemade azuki, characterized by its moderate sweetness, is topped with kabocha puree for a rich flavor. The mochi (sticky rice cake) filling will surely satisfy your taste buds. The price is 560 yen.


Also available exclusively at the Ecute Tokyo store is Kabocha Shiratama Shiruko Premium, which contains Kuzumochi lactobacillus (Funabashiya's proprietary lactic acid bacteria). The price is 600 yen.