Kōshu-Shingen Rusk

Delicious combination of soybean sugar & bread dough

I bought a “Kōshu Shingen Rusk” made by “Corner Pocket” a handmade bakery in Nirasaki City, Yamanashi Prefecture. It seems that a baked good made by baking bread twice is called a rusk, and the fact that it is a rusk made by a handmade bakery raises expectations.

The fashionable package has a cute design, but it is a bit unique in that it has the famous “Yotsuwari Hishi” crest, the amily crest of the Takeda Shingen family, in the center of the package. The rusk seems to be a reproduction of the “Shingen Mochi” loved by Takeda Shingen.

A square block covered with soybean flour. It looks lumpy but feels quite light.

A closer look at the surface reveals a generous dusting of soybean flour and sugar, making it slightly moist.

The inside is a crispy rusk. Soybean flour and bread dough really go surprisingly well together. I have always loved deep-fried bread sprinkled with soybean flour, and it reminds me of that taste.