"Setagaya Boro City" is held every winter in Setagaya Ward, Tokyo. It is a large antique market with a history of more than 400 years and about 700 stores. It is held every winter, two days each at the end of the year and the beginning of the year, at "Boroichi-dori, Setagaya-ku," which is closest to Setagaya Station and Kamimachi Station on the Tokyu Setagaya Line.

There is a specialty called "Daikan Mochi" in this city. Mochi is sold only when the city of Boro is held, and there are three flavors: anko, kinako, and karami. The price is 650 yen per pack.

A specialty that both self and others recognize
A specialty that both self and others recognize

3 flavors
3 flavors

This time, the eating editorial department succeeded in obtaining all three types. I want to review each one.

Got the Daikan Mochi!
Got the Daikan Mochi!

■ Daikan Mochi Anko Mochi

A pure white mochi covered with shiny red bean paste.

Vivid contrast
Vivid contrast

I think it's probably 6 pieces, but I don't know if it stuck in about an hour after carrying it.

The break is
The break is

Where's
Where's

I struck it appropriately, tore it off, and transferred it to a plate.

Put plenty of red bean paste on it
Put plenty of red bean paste on it

Anko that seems to be freshly cooked. The sense of distance between red beans and sugar is exquisite. Although I am familiar with it, I can feel the freshness of saying, "I just got together."

The mochi is crispy and the growth is moderate. The rough texture of the tongue gives the impression of rice. There is nothing special about it, but the softness of the teeth is pleasant to the teeth and it is purely delicious.

■ Daikan Mochi Karami Mochi

It is sprinkled with grated daikon radish mixed with green onions, Japanese ginger, and seaweed. The break is also missing here.

Grated radish with lots of ingredients!
Grated radish with lots of ingredients!

A light soy sauce flavor with a dashi stock. The spiciness spreads over the aftertaste, but even people who are weak in spiciness can eat it. The vivid flavor and crispy texture that the condiments add are accented, and the taste is refreshing rather than spicy.

The spiciness is not so much and it is refreshing
The spiciness is not so much and it is refreshing

The juice overflowed in the bag probably because it was not carried properly. I want to be careful when moving.

■ Daikan Mochi Kinako Mochi

Spots caused by entwined soup (probably) that spreads on the upper surface. Originally, it should have a uniform color.

Grated radish soup ...
Grated radish soup ...

Kinako fills the gap between the rice cakes and rice cakes, so adhesions are avoided.

Thanks to Kinako, they don't stick together
Thanks to Kinako, they don't stick together

When you put it in your mouth, the aroma of kinako spreads. In addition to the amount that the tongue feels, it probably sucks soybean flour from the nose, so it is extremely fragrant.

The silky kinako gets moisture in the mouth and becomes a paste, which is entwined with the rice cake. Furthermore, as you chew, the soybean flour becomes one. Sweet, fragrant and soft, it dominates the mouth. The salt, which seems to be added in a small amount, tightens the sweetness and sharpens the outline of the taste.

This was my favorite
This was my favorite

The last day of Setagaya Boro City this winter is 16th today. The holding time is from 9:00 am to 8:00 pm. Daikan mochi is very popular every year, and I lined up for about an hour for this purchase. It seems that it may be sold out, so if you are interested, please do so as soon as possible.

Please dress warmly
Please dress warmly