In 1909 (42nd year of Meiji). It began when the Kamigata rakugo storyteller Katsura Bunnosuke II took over the tea house at the Kodaiji temple tower and started it as an amazake (sweet sake) teahouse. The Hon-nama Warabi Mochi Muhi is made from the precious straw flour produced in southern Kyushu and wasanbon sugar from Sanuki, and is only available at the main store because it can only be tasted on the day it is made. The Hon-nama Warabimochi Kohichi is an improved version of Muhi that can be kept for a longer period of time. The smooth elasticity and firmness of the original warabimochi are unique to the original warabimochi flour, and it is so mellow that it melts in the mouth. The sweetness of the kinako (soybean flour) from the fragrant Tanba black soybeans is a perfect match for the taste, which is produced using a method inherited from the company's founder, Fuminosuke Katsura. Try the Warabimochi of Bun-no-suke Tea House, which has evolved while preserving tradition.
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