Funabashiya Co., Ltd. will offer two limited-time items at its Kameido Tenjin-mae flagship store from early February 2026: the seasonal ‘Furyū Kurabe – Ume Shiso Kuzu Mochi’ and the new ‘Ume Shiruko (with Mini Kuzu Mochi)’. Enjoy these spring-limited, fragrant treats to make your post-flower-viewing moments truly special.
Elegant Comparison - Plum and Shiso Kuzu Mochi
A limited-edition menu featuring Funabashiya’s signature kuzu mochi generously dusted with a special blend of plum and shiso kinako, served with plum paste. The aromatic kinako harmonises with the flavours of plum and shiso, offering an elegant and refreshing finish.
Drizzled with specially blended “Golden Honey” crafted for this dish, the plum’s tartness and the honey’s sweetness are beautifully accentuated, achieving a perfectly balanced flavour. It’s the perfect treat to savour while strolling or paying respects at Kameido Tenjin Shrine, allowing you to feel the arrival of spring.
| Period: |
Saturday 7th February 2026 to Sunday 8th March 2026
※Available while stocks last |
| Price: |
¥1,250 (tax included) |
Ume Shiruko (with Mini Kuzumochi)
A new spring-limited item has arrived, adding the refreshing tang of plum to our perfect winter sweet red bean soup.
This dish features two layers: the gentle sweetness of Hokkaido-grown adzuki beans and the subtle tartness of plum paste.
The plum paste incorporates Funabashiya’s proprietary ‘drinkable kuzumochi lactic acid bacteria’, imparting a mellow richness and clean finish.
Further enhanced with toppings like shiratama dumplings and bubu arare rice crackers, it offers textural accents ensuring enjoyment right to the last sip. The separately provided shiso seeds are sprinkled with fragrant yukari seasoning, providing a flavour-enhancing accent. This is a dish where you can fully savour the “plum-centric” flavour and the hint of spring.
| Period: |
Saturday 14th February 2026 to Sunday 1st March 2026
※Available while stocks last |
| Price: |
¥1,300 (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.
Driven by a desire to deliver nature’s bounty directly to customers, we remain committed to natural production methods without preservatives. This traditional Japanese confectionery, being both a fermented food and preservative-free, is now attracting attention from health-conscious consumers.