Gosho Kagami

Also called “hanabira mochi” it is a confection used in imperial ceremonies and also the main confection for Urasenke school of tea in January.

 

It is a thin layer of ryuhi (steamed mochi flour) folded and filled with white miso paste, red yōkan, and candied gobo (burdock root). 

 

Best-before date: 5 days

 

Availability: January, all stores (store list)

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Allergen: soy

About food allergy-labelling system in Japan (outside link)

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Ingredients:

• Sugar

• Mochi flour

• White bean

• Candied gobo stick

• Corn syrup

• Rice miso (contains soy)

• Mizuame (from rice and wheat)

• Starch

• Kanten (seaweed jelly)