Untie the wrapping, take the lid off.
Three pieces of mochi are buried in kinako. Drop the sugarcane syrup(red capped in the photo) and there you go!
The syrup is so thick that it does not get into the mochi. tastes GOOD.
The crest of takeda shingen clan(four diamonds) is printed on the furoshiki wrapping, and kikyo flower is embossed on the syrup bottle. highly elaborate.
kikyo, balloon flower is in bloom at this time of the year.
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