From Monday, 9 March 2026, Funabashiya Kameido Tenjin-mae Main Store’s eat-in area will offer the seasonal ‘Furyū Kurabe – Sakura Kuzumochi’ for a limited time this spring. This seasonal dish expresses the scenery of Japanese spring, pairing our signature kuzumochi – a beloved staple since our founding – with sakura bean paste and salted cherry blossom leaves.
A moment of spring expressed through our signature kuzumochi
‘Furyū Kurabe – Sakura Kuzumochi’ is a limited-edition menu item, a spring adaptation of Funabashiya’s hidden favourite, the ‘Ankuzumochi’.
It combines the unique elastic texture and gentle acidity of kuzumochi – derived from wheat starch fermented with lactic acid bacteria for approximately 450 days – with the subtle sweetness of cherry blossom paste and the fragrance of salted cherry leaves.
Seasonal Delights Exclusive to Kameido Tenjin-mae Main Store
Timed to coincide with the spring colours enveloping Kameido Tenjin Shrine and its surroundings, this eat-in exclusive menu allows you to leisurely savour the season within our store. We invite you to experience Japan’s four seasons through our traditional sweets.
| Product Name: |
Furyū Kurabe – Sakura Kuzumochi – |
| Period: |
Monday 9th March 2026 – Spring Season Only |
| Price: |
¥1,200 (tax included) |
Funabashiya
Established in 1805 during the Edo period, this Kanto-style kuzumochi shop will celebrate its 221st anniversary in 2026.
Funabashiya’s kuzumochi is a fermented food – unusual for Japanese confectionery – made by lacto-fermenting wheat starch for 450 days before steaming. This extended lacto-fermentation creates its distinctive texture and elasticity. As a fermented food and traditional Japanese sweet containing no preservatives, it is now attracting attention from health-conscious consumers.