Matuokaken

Matsuokaken, a long-established shop that has been in business since 1897, is known as the originator of Habutae mochi.

Habutae mochi is made with simple ingredients: rice flour produced in Fukui and other areas in Japan, beet granulated sugar from Hokkaido, and starch syrup.

No preservatives are used, and the mochi is made using traditional methods, resulting in a soft, refreshing sweetness.

The traditional taste that has been preserved since the establishment of Matsuokaken has remained unchanged and is still loved today.

The pure white and glossy appearance of Hanijyu-mochi is similar to silk fabric itself, and it is characterized by its elegant flavor and soft texture that melts in the mouth.

The founder, Mr. Awashima I, ran a textile shop before running Matsuokaken. However, the textile industry was unstable at the time, so the second generation did not take over the store, but took on the challenge of expressing the silk fabric of the textile shop run by the first generation in confectionery.

After 10 years of training in Tokyo, Mr. Awashima I opened a store in his hometown of Fukui as Matsuokaken.

In 1905, he created a wonderful confectionary representation of “Hanejyu-ori,” a luxurious silk fabric with a soft and smooth texture, and named it “Hanejyu-mochi” (Hanejyu rice cake). This was the beginning of Habutae mochi.

Fukui has a long history of textile industry, and silk fabric has been produced in the area for about 1,200 years.

Habutae, the Fukui silk fabric from which the Habutae rice cake is derived, is a “plain weave” made by weaving warp and weft yarns together without twisting the yarns, and was favored throughout the country for its smooth texture.

The founder of Matsuokaken, Tsune Awashima’s family was a weaver who dealt in habutae fabrics, but due to changes in the textile industry, he switched to the world of wagashi.

After training at a wagashi shop in Tokyo, he decided to open a store in his hometown of Fukui as Matsuokaken.

When Mr. Awashima was thinking about what kind of specialties to offer at Matsuokaken, the family business of habutae textiles came to mind.

While retaining the connection to the weaving business, he developed a product that was as smooth as Habutae, and named it “Habutae Mochi.

Habutae weaving is a silk fabric characterized by its soft and fluffy texture, and was actively produced in Fukui from the mid-Meiji to Taisho periods.

The period when Habutae mochi was born was the heyday of Habutae-ori export. Habutae mochi was greatly appreciated by weavers and trading companies as a good souvenir associated with Habutae textiles, and its reputation spread throughout the country.

Since then, with local pride, Habutae mochi has been produced and sold at many confectionery stores and has become a specialty of Fukui.

In addition to the standard Habutae mochi, the store sells other Habutae mochi sweets, such as “Dorayaki” (dorayaki with Habutae mochi sandwiched inside) and “Habutae Monaka,” a perfect combination of crunchy monaka and red bean paste, perfect as a souvenir. Each item can be purchased in quantities of one or in assortments.

At the Japanese-style café, you can enjoy not only Habutae mochi, but also arranged sweets such as “green tea parfait” with Habutae mochi and “Dorayaki roll” with Habutae mochi rolled in it.

In addition, Matsuokaken’s famous Kanabiki “hand shaved ice” is offered only during the summer season. The pure ice purchased from a local ice shop is shaved with a plane, and then topped with Habutae mochi (rice cakes) and azuki beans, and sprinkled with matcha green tea. These shaved ice cubes are large and crisp and can be enjoyed for a long time. The delicate texture of the Hanijyu-mochi and the crunchiness of the ice combine perfectly to create an addictive taste.

The main ingredient of Matsuokaken’s Hanejyu-mochi is a blend of mochi rice produced in Tanba, Kyoto and Fukui. The mochi flour is ground from a unique blend of glutinous rice produced in Kameoka, Tanba, Kyoto and local Koshihikari rice from Fukui.

The rice flour grown in Kameoka is strong and firm, making it ideal for Habutae mochi. In addition, Matsuokaken’s Habutae mochi does not contain any additives.

The smooth melt-in-your-mouth texture of Habutae mochi is the result of the careful work of our craftsmen. After combining rice flour and water and steaming them in a short time, they are transferred to a stirring machine, granulated sugar and syrup are added, and the mixture is kneaded for over an hour before being spread into a thin layer.

The result varies depending on the delicate heat and humidity, and the craftsmen’s meticulous work is what makes Haniage mochi what it is every day.