Ku-subei rice cake honpo

Kumasubei Mochi (Kuzoube Emochi) at Nami Conka is a rice cake that was created by Kisoji Yazaki [Yazaki Kiji], who opened a hot spring of Tateshina in Tenpo 10 (1839), after a rice cake that was sifted to Yuji customers. It comes in four types: walnut, mugwort, perilla and chestnut, and is 95 yen per piece. In order to use seasonal materials, the perilla becomes cherry blossoms in spring.