The appeal of Ajarimochi Honpo's "Mangetsu"
Introduction: Ajarimochi and me
As the owner of Amagimichi, the Japanese sweets shop I visited most frequently since my student days was Ajarimochi Honpo Mangetsu.
Not only was it tasty and reasonably priced, but it was also located near the university I attended, so I would drop in for a snack during my lunch break.
When I took a junior from university there, he was impressed and said, "Wow, there's a store like this in a place like this."
When I give someone an Ajari Mochi as a gift, they are impressed and say, "It's so hot!" -- I have seen this scene many times.
By the way, the name of the shop is not "Ajari Mochi" but "Mangetsu." When I correct them, most of the juniors respond with a curt "Either way is fine," which is quite charming.
What is Ajarimochi?
Ajari mochi is a signature confectionery from the long-established Kyoto confectionery shop Mangetsu, which has its main store in Demachiyanagi, Kyoto. The confection is made by wrapping bean paste made from Dainagon red beans from Tanba in a batter made from rice flour, eggs, sugar, and starch syrup, and baking it to perfection on a hot plate.
Texture : The thin skin is chewy and moist.
Best before date : Approximately 5 days at room temperature. Because it is a semi-perishable confectionery, it will last longer than fresh confectionery and can be carried at room temperature.
Origin of the name and shape
"Ajari" comes from Sanskrit and means "a monk of high virtue." The unique shape of the product, with a puffy center of the fabric, was inspired by the straw hat worn by ajari who completed the rigorous training called "Sennichi Kaihogyo" on Mount Hiei. The image of the straw hat and high priest is also depicted on the wrapping paper, conveying the story and origins of the product to the present day.
History: Approximately 100 years since its birth
Ajarimochi was born in 1922. It was invented by the second head of the family, Hayashi Mitsusuke, and was praised as being "cheap and delicious" from the moment it was released. It established itself as a pioneer of "semi-fresh sweets," the name of which was established in the early Showa period.
During the chaotic period after the war, the company narrowed down its main products to a few items, such as Ajari Mochi, and strictly adhered to a management policy of protecting the skills and quality of its artisans. This decision has been the foundation for maintaining the same taste to this day. Driven by the belief in "making something even better," the five generations of the family have continued to maintain the flavor that was enjoyed at the time of the company's founding, while gradually improving the ingredients and manufacturing methods.
How long it will last as a semi-perishable sweet and how to enjoy it
Semi-fresh sweets are sweets that are somewhere between fresh and dried, with a moisture content of around 10-30%. Ajari mochi is made using traditional methods that do not use preservatives, so it lasts for about 5 days. It is recommended to eat it as soon as possible after purchase. If it gets hard, lightly warming it in the toaster will restore it to its freshly baked softness.
Attention to materials and manufacturing methods
Mochi flour dough
While typical manju wrappers are made primarily from wheat flour, Ajari Mochi uses rice flour as the main ingredient. The unique process of pounding the rice directly in a stone-mill-type mochi machine achieves both stickiness and lightness.
Tanba Dainagon bean paste
Made with large, flavorful Tanba Dainagon adzuki beans, the amount of beans remaining is carefully adjusted to create a subtle sweetness and a clean aftertaste.
Limited product line
Mangetsu only sells four types of sweets, including Ajari Mochi. This is proof that they adhere to the motto of "one type of bean paste, one type of sweet," and pursue the best bean paste and dough for each sweet.
Four reasons why Ajarimochi is so popular
Chewy and moist crust <br data-start="1400" data-end="1403">The elasticity and lightness of the thin crust are unique to rice flour. The moistness remains even after a long time.
The rich flavor and fluffy texture of Tanba Dainagon rice is an exquisite match with the dough. The sweetness is just right, making it so delicious you can eat as many as you want.
Unique shape and storytelling <br data-start="1532" data-end="1535">The adorable design, modeled after the hat worn by a high priest, is sure to be a hot topic. You can also feel the romance of its Buddhist origins.
Moderate shelf life and reasonable price <br data-start="1595" data-end="1598">They can be stored at room temperature for 5 days and cost around 150 yen each. They are an attractive confectionery that is easy to choose as a gift or for yourself.
Conclusion - A special bite to enjoy at the main store
If you visit Kyoto, be sure to try the freshly baked Ajari Mochi at the main store in Demachiyanagi. The softness and aroma of the mochi dough, combined with the gentle sweetness of the Tanba Dainagon bean paste, fills your mouth with the history of Kyoto and the pride of the artisans in every bite. If you savor the treat while thinking about the story behind it, you'll surely be moved by the profound depth of Japanese sweets.