The New Otani Online Magazine

Hotel New Otani and Funabashiya
- Special collaboration of long-standing establishments -

Originally established on the grounds of Kameido Tenjin Shrine, Japanese confectionery store Funabashiya has been producing sweet delicacies for over two centuries with the same process and taste that has been passed down since 1805.

Funabashiya is the creator of ‘Ganso Kuzumochi’, considered to be the only ‘fermented’ Japanese dessert. While the better-known type of kuzumochi is made with ‘kuzuko’ (starch powder made from the root of kudzu plant/East Asian arrowroot), ‘Ganso kuzumochi’ is made with fermented wheat starch. Funabashiya’s process involves fermenting the starch in lactic acid for an astonishing 450 days, and steaming with care and mastery to produce an immaculate texture and aroma that has been appreciated since the Edo period.

Recent research has found that Kuzumochi Lactic Acid Bacteria, used in Ganso Kuzumochi’s fermentation process, to be probiotic and beneficial to the body through keeping the balance of the intestinal flora (gut flora).

Experience exclusive desserts made available through this special collaboration between Hotel New Otani and Funabashiya.

Kuzumochi Lactic Acid Bacteria:
Kuzumochi Lactic Acid Bacteria (Lactobacillus Paracasei) is a plant-based probiotic used in the fermentation of wheat starch at Funabashiya since its establishment.