（有）竹隆庵岡埜 神田店

Curry Dorayaki It seems that it is still on sale, so I would like to buy it and eat it when I visit nearby.

It is interesting that there are many types of products, including the famous Kogome Daifuku. I think the taste is delicious, but I couldn't find what I thought it was.

Kogome Daifuku here is shocked when eaten I think it's the most delicious in Daifuku I think it's a miracle that you can buy without lining up It should have many stores

I received Kogomi Daifuku. The mochi has a crushed texture of rice rather than a smooth and smooth texture, and the sweetness of the bean paste (red bean paste) is just right, making it the most delicious daifuku I have ever eaten. It doesn't last long, but I definitely want to buy it again. The next day, I returned immediately. This time I bought Wakaayu. The ginger was a nice accent, the fertilizer was chewy, and the dough was moist and delicious.

Kogome Daifuku is a perfect satisfaction. Personally, I love the softness of white Daifuku. It is an iron plate as a gift

2021.3.3 Today is a happy Hinamatsuri ♪ 2nd w Yesterday, the beautiful women in the company wanted to eat Daifuku, and the gentle uncle came to buy Daifuku. It's surprisingly expensive to enter the bamboo basket of Kogome Daifuku. I thought it would be okay to use in-house roses, but I got them in a 50 yen box. In addition, today's Daifuku is sold out in white and is now all green. When I ate it at the company, the flavor of mugwort spreads, the bean paste was elegant and small, and I was satisfied with the bean paste, and the mochi was fluffy and delicious (´∀ ｀) b

The popular Kogome Daifuku is very satisfying with its volume and taste.

It started in the middle of the Edo period at a teahouse on the banks of the Otonashi River, which is the headwaters of the prince's Shakujii River. When I gave it to Rin no Uji no Miya, Koben Hosshinno (a person at the edge of Kaneiji Ueno), I was very pleased to receive the name of the shop's signature product, "Kogome Daifuku." Kogome is written as powdered rice and read as Kogome. During the Edo period, there were many things that were paid as annual tribute, but the most popular ones were rice, and the ones that were donated were limited to high-quality rice. Then, the high-quality rice is sifted, and the repelled rice or the spilled rice is called powdered rice. In the Edo period, it seems that the areas where there was a custom of making rice cakes using this powdered rice (kogome) were the current Negishi and Uguisudani areas in Taito Ward. (There are similar things all over Japan. The rice cakes made from powdered rice are called Iriko rice cakes in the Kyushu region and Yubeshi in the Tohoku region. By the way, Yubeshi is a phrase that Ebisu used to say.) Since then, Kogome Daifuku has become a sweet that is widely loved by the common people of the Edo period. Kogome Daifuku, but it's quite big. It was 1.5 to 2 times larger than ordinary Daifuku, and it felt like Daifuku was made by reversing the bean paste and rice. The mochi part is like half mochi or half rice. I think it is a dish that overturns the common sense of Daifuku. It contains plenty of bean paste, so you'll be very satisfied with just one. Bamboo skin is a great souvenir, but the price is a little higher because it is bamboo skin. If you put it in a normal paper box, it will be about 800 yen cheaper (laughs) This is recommended for home use. access Kanda store It is a 2-minute walk from JR Chuo Line, Yamanote Line, Keihin Tohoku Line, Tokyo Metro Ginza Line, and Kanda Station. 5 minutes walk from JR Sobu Line, Yamanote Line, Keihin Tohoku Line, Tsukuba Express Line, Akihabara Station 3 minutes walk from Ogawamachi Station on the Toei Shinjuku Line It is a 3-minute walk from Awajicho Station on the Tokyo Metro Marunouchi Line.