Kumagawa Kudzu
One of the three major kuzus in Japan, which appear in literature from the Edo period, is produced in the Kumagawa district of Wakasa Town. This rare product is made using the traditional method of "kanzarashi," in which the starch from the kuzu root dug out of the mountains in the bitter cold of winter is crushed and exposed repeatedly to the cold clear water of the Kitagawa River that flows through the district to remove impurities, and then dried naturally in the cold wind.
「Kumagawa Kudzu」に関する記事
Kuzu To Saba-Zushi No Mise Marushin(葛と鯖寿しの店 まる志ん)
We are a restaurant located at Kumagawa-juku on the Wakasa Saba Kaido (mackerel road).
Homemade saba-zushi (mackerel sushi) and kuzumo (kuzu-mochi) are popular menu items at this restaurant!
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Michinoeki Wakasa Kumagawajuku(道の駅 若狭熊川宿)
The original mackerel sushi at Roadside Station Wakasa Kumagawa-juku is jumbo in size and full of volume!
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10 view
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