Hello, this is Eri.
Have you heard of Akafuku’s Tsuitachi Mochi, sold only on the first day of each month?
Each month brings a seasonal, limited-edition sweet, and many people look forward to these popular offerings from Akafuku.
Until now, the standard sweet for July had been Takenagashi—a cool dessert of strained red bean paste and agar set in a bamboo vessel. But this year, for the first time in 45 years, it’s been changed!
This July’s sweet is Sasawarabi Mochi.
Made with premium bracken starch, the warabi mochi has a melt-in-your-mouth texture and gentle sweetness, wrapped in cool, fragrant bamboo leaves.
The subtle aroma of the leaves infuses the mochi, and each bite brings a refreshing sense of nature.
In Japan, seasonal event sweets like these are part of our culture.
On the first day of each month, we savor the season through a single wagashi.
In this quiet way of enjoying the passage of time, I felt a distinctly Japanese sense of elegance.
