|Ingredient||2-3 Servings||2-3 Servings|
|microwave mochi||1 batch||1 batch|
|kuromitsu||to taste||to taste|
|kinako||to coat + to taste||to coat + to taste|
Another of the many mochi-based Japanese confections, abekawamochi takes a soft, chewy base and coats it with a subtly-flavored coating of kinako flour. This variation, kuromitsu abekawa, is popular in the mountainous region around Yamanashi prefecture; it adds a topping of dark, sweet kuromitsu syrup.
One shop in Yamanashi calls their version Shingenmochi, named after a famed feudal warrior from the region. Whether Takeda Shingen actually ate this for desert is up for debate, but regardless, the delicate texture and combination of mild and powerful flavors makes it a memorable treat.