"CRAFT TOURISM ECHIZEN"　Parents and children protect the taste of a long-established store that has been around for over 200 years. "Abekawa Mochi" passed down from generation to generation

“Abekawa Mochi”, which is rice cake dipped in brown sugar and sprinkled with plenty of soybean flour, is one of Fukui Prefecture’s specialties. It is a Japanese confectionery that has been loved by people of all ages for a long time as a familiar snack in the summer.

Shiki no Mochi Ameko, located in Kokufu, Echizen City, is a long-established Japanese sweets shop founded in 1782. “Abekawa mochi” wrapped in bamboo skin is a standard flavor of Ameko, and many customers buy it every day right after the store opens. The fragrant scent of soybean flour wafts in the air, and the rich brown sugar is entwined in the mochi, which is surprisingly smooth and soft. Since no additives are used, it is recommended to eat freshly made.

The owner of the restaurant is Takeshi Watanabe, the 12th owner, and Jun, the second son. Mr. Takeshi has been working as an office worker in Japan and the United States, but he took over the restaurant from his predecessor about three years ago. “Ever since I was little, I have been called 'Ameko's son', and even though I was young, I felt that the store was loved by the locals. I decided to keep this store because of the recommendation of my wife and people around me,” says Takeshi. After graduating from university, his son Atsushi, who was watching his father's back, experienced a hotel manager and started walking the same path as his father in April 2019.

Every day, preparations are made early in the morning, and around 7:00 a.m., the aroma of steaming glutinous rice fills the air. “Mochi seems simple, but it has a lot of depth. The secret to soft mochi is the perfect amount of moisture and making as many mochi as possible in a short time. Even if there is little moisture, it will become hard, and if it is too much, the quality will drop immediately. The temperature and humidity change depending on the season and the day. Recently, Mr. Atsushi has been entrusted with making abekawa mochi, and he continues to make trial and error, sticking to "always making things of the same quality."