rice cake with bean paste wrapped in a preserved egg(abekawamochi)
soy flourmochi (glutinous rice or other grain, sticky enough to make mochi rice cakes)
Soft rice cake covered with soybean flour and sugar. It is a specialty of Shizuoka City. The name comes from the “Abe River” that runs through Shizuoka Prefecture, and there are several theories as to its origin. The first is that Tokugawa Ieyasu ate a similar mochi when he rested by the Abe River during the Edo period (1603-1867) and named it after him. The other theory is that it was known among travelers on the Tokaido Highway as a specialty sold at teahouses along the Abe River. Even today, several stores offering Abegawa mochi still stand side by side at the foot of the Abegawa Bridge.
