Red rice from Toraya Kobo in Gotemba, Shizuoka

#TravelingWithMe Toraya Kobo is adjacent to the former Kishi residence in Higashiyama. As the name suggests, you can enjoy sweets made by hand by craftsmen here with green tea on the open terrace seating surrounded by lush greenery. ・ Seasonal Japanese sweets are popular at Toraya Kobo. Sakura mochi in spring, plum mochi in summer, sweet potato and pumpkin sweets in autumn, and lily root kinton and yuzu mochi in winter are sold as limited menus, and some of them sell out quickly. In summer, there is also a special menu of Uji Kintoki shaved ice made with Gotemba matcha. If you have a specific sweet you are looking for, it is definitely recommended to go early. ・ The snack menu is also delicious and delightful. Toraya Kobo's red rice is characterized by the flavor of red beans and the chewy texture of glutinous rice. It is said that red rice is colored by slowly boiling down the azuki bean tannins (cooking liquid) that are produced when making the bean paste. This reduced broth brings out the deep flavor of the red beans. The "maker" and "eater" spend time together in a space where they can see each other's faces. Behind the memory of the food is always someone who was involved in it. I thought the glass-walled factory, where this could be felt abundantly, was wonderful.