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I want to soak in the blissful sea!
Do you know what's in this big pot?
You can understand it. If you like Japanese sweets.
That's right.
Reddish purple red beans. It's "Koshian" that cooks thickly.
"Koshian" takes a lot of time to make it.
There was an acquaintance who made an mochi at his parents' house during the New Year, and said, "It's better to eat it, not the creator."
It seems that the work of removing red bean skin is tremendously difficult, and his head goes down to the daily work of a Japanese confectionery shop.
After listening to the story, the direction in which my hands stretched was a little closer to the "Koshian" side.
This attractive pot is the bean paste of Ningyo-yaki Honpo Itakuraya at the entrance of amazake Yokocho, Nihonbashi Ningyocho 2-chome.
Azuki beans from Tokachi, Hokkaido are shining with a smile.
Since it was founded in Meiji 40 (1907), it has been a shop for over 100 years.
Ningyo-yaki originated here in Ningyocho.
There is a workshop at the back of the store.
The style in which product production and sales are performed at the same store is one of the characteristics of the Ningyocho store.
The walls of the workshop are covered with iron-baked like blinds, making it a surprisingly nice object.
"How many baked ones do you have?"
"I've never counted it. It's still in the back."
The baking type is made of heavy iron. During the war, iron products were included in the offering.
The ancestors worked hard to protect the baking type.
"Because there is that, dolls are still being baked."
The third generation spoke with a smile like Ebisu.
It is a patient job that finishes about 2,000 pieces by hand every day.
The existence of young power that inherits the next generation is, as long as it is very reliable.
Actually, I wasn't good at Ningyo-yaki.
I ate for the first time several decades ago.
Tokyo souvenirs that were shaken by the train and delivered.
Because of the date, I was sorry that the specialty was like this.
When I started walking around the city as a hobby, I decided to actively eat the specialties of the city I visited.
At the store, I ate freshly baked doll ware, but well, it's hot and delicious.
Gentle and plump texture of dough that wraps koshian.
I was regretted that I didn't eat it.
I'm busy.
If you make tea with a doll-yaki wrapped with Koshian, you will have a relaxing time.
Let's eat everything.
It's all right.