This specialty of Fuchu-shuku passed down since olden times is a confection made by sprinkling kinako (roasted soybean flour) onto freshly pounded mochi (rice cake) and topping it with white sugar. It is said that when Tokugawa Ieyasu stopped at a certain tea house in the early Edo period (1603 - 1868), the owner used kinako to resemble gold dust, and presented the dish to Ieyasu as Abekawa kinnako mochi, a play on words combining kin (gold) and kinako.
Basic Data
Name
Fuchu-shuku Specialty: Abekawa Mochi
Area
Fuchu-shuku
Other constituent cultural properties in Fuchu-shuku
