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Stock Photo: Kuzumochi Is The Only Fermented Food In Japanese Confectionery From The Kanto Region.

ID 315084790 © Amano4 | Megapixl.com

Kuzumochi is said to have originated around the Kanto region, and was a popular specialty among the common people of Edo on the approaches to temples and shrines.

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Kuzumochi is the only fermented food in Japanese confectionery from the Kanto region.

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KEYWORDS

sugar powder kinako steamed asia brown syrup summer cold japanese sweets food sweet starch dessert kudzu rice kuzumochi black soybean bean eat flour cake white confectionery japan edible healthy culture mochi kudzumochi dishes health green side tradition diet

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Kuzumochi is the only fermented food in Japanese confectionery from the Kanto region.
Kuzumochi is the only fermented food in Japanese confectionery from the Kanto region.
Kuzumochi is the only fermented food in Japanese confectionery from the Kanto region.
Kuzumochi is the only fermented food in Japanese confectionery from the Kanto region.
Kuzumochi is the only fermented food in Japanese confectionery from the Kanto region.
Kuzumochi is the only fermented food in Japanese confectionery from the Kanto region.
Kuzumochi is the only fermented food in Japanese confectionery from the Kanto region.
Kuzumochi is the only fermented food in Japanese confectionery from the Kanto region.
Kuzumochi is the only fermented food in Japanese confectionery from the Kanto region.
Kuzumochi is the only fermented food in Japanese confectionery from the Kanto region.
Kuzumochi is the only fermented food in Japanese confectionery from the Kanto region.

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