Gokujou-Komedokoro

The extremely delicate dough of the Monaka

“Shirohei-Rouho” is a long-established confectionery established in Shiga Prefecture in 1865 (Keio 1st year), and has a history of more than 100 years.
It is a long-established confectionery that has continued to carefully produce Japanese sweets.

It is said to be a famous Omi confectionary of the highest quality, made of Dainagon azuki beans simmered for two days and filled with gyuhi (a kind of sweet bean paste).

A rice-bale-shaped monaka has been produced. The shape of a rice bale has been reproduced quite faithfully.

When I put a little force to cut it in half to see what was inside, the middle disintegrated into pieces. I didn’t even put that much force into it! The dough is extremely delicate. It is the lightest and most delicate dough I have ever seen.

I gave up photographing the cross section and ate it as is. Delicious! The delicate monaka dough melted in the mouth in no time and had a savory aroma. The azuki bean paste and gyuhi inside were equally delicate and elegant.