船橋屋
Japan
2023
Annual Anti Additive Dessert Award
くず餅プリン
Product Information
A pudding made with fermented wheat starch, the raw material for kuzumochi.
Wheat starch undergoes lactic acid fermentation and ripening for 15 months. By adding wheat starch, it creates a unique chewy texture. The 450-day pudding, Funabashiya's secret black molasses, and fragrant yellow powder intertwine for an exquisitely balanced melt-in-the-mouth texture.
Kuzumochi pudding, Funabashiya Koyomi's signature product, is a unique pudding created by Kuzumochi artisans and pastry chefs, and is carefully steamed one by one, paying close attention to the ingredients and manufacturing method. It has been the most popular product ever since its release at Funabashiya Koyomi.
Brand Story
Funabashiya was founded in 1805 within the precincts of Kameido Tenjin Shrine in Edo (now Tokyo). The founder, Kansuke, originally lived in Shimosa Province (now northern Chiba Prefecture) and frequently visited Kameido Tenjin Shrine when the plum and wisteria flowers were in bloom. Noticing that the shrine had few places where visitors could rest, Kansuke decided to move to Edo and open his own tea shop. He served a sort of steamed mochi, which was made from wheat starch kneaded with hot water and steamed in a bamboo steamer, topped with sweet black syrup and yellow soybean powder. It quickly gained popularity among the shrine’s worshipers and instantly became an Edo specialty.
