Miwa found this very unusual ‘Eco Eco Mochi’ the other day. The producer, Sentaro, whose tasty wagashi products we have reviewed a number of times on KyotoFoodie, explains that as this mochi uses the skins of azuki beans for flavoring, which are usually thrown out as waste, it is environmentally friendly mochi. This is the first ‘eco’ mochi that I had heard of, it was reasonably priced and very tasty!

What Makes Eco Eco Mochi ‘Eco’?
When koshian, fine azuki bean paste is made, the skins of the azuki bean are separated out. Monaka, another wagashi product also produces some waste in the form of crumbs. Sentaro puts the azuki skins and monaka crumbs to use to flavor the gyuhi-mochi in this novel product.

The azuki skins are completely unnoticeable in the gyuhi-mochi. They must be well pulverized before being added. The cookie-like monaka crumbs no doubt easily dissolve though.

The orange label on the package says in big handwritten characters, ‘Eco Eco’ (エコエコ) on the right side. This is quite original and startling to see on a wagashi package.

Sentaro’s Eco Eco Kinako Mochi: Package

Sentaro’s Eco Eco Kinako Mochi: Kinako Powder

Sentaro’s Eco Eco Kinako Mochi: Azuki Gyuhi Mochi and Kinako

Sentaro’s Eco Eco Kinako Mochi: Azuki Gyuhi Mochi and Kinako

How Did it Taste?
Gyuhi-mochi is very soft, this gyuhi-mochi was almost too soft. Getting it out of the box and onto a plate was a bit tricky. The mochi must be poured into the box when it is hot and then after it cools it is slightly scored into bite-sized pieces. Finally, kinako powder is sprinkled on top.

The taste was quite excellent. It had a taste that I am not sure what I could compare it to. To me it didn’t taste like azuki. It was a full-bodied kind of taste that you don’t get from other gyuhi-mochi.

The kinako powder that you see sprinkled on top is not made from soybeans as usual, but from kuro-mame, black beans. Rural Kyoto and Hyogo prefectures produce the most famous black beans in Japan. Black bean kinako powder is considered the best. This kinako was not sweet as is sometimes the case.

Azuki Gyuhi Mochi and Kinako Served

How Eco is It?
All in all, I thought that the taste was very good and the marketing angle even better. Traditionally, nothing goes to waste in Japan. This is especially true in anything related to food. I wonder if the azuki skins really would have ended up in a landfill — or garbage incinerator, as is the case in Japan. Or, would they be used for something else, even sold to another company that just makes things with azuki skins?

I did not interview Sentaro so this may well be something significantly more eco-friendly than other mochi. But, I doubt it.

The cost of energy (and food) in Japan is high, so very little waste is guaranteed. Packaging, especially of traditional and food related products, is another story though. By Japanese standards, the packaging of this wagashi was not excessive. I think that Japan could make additional progress toward greater environmental sustainability by reinventing packaging and wrapping. Wrapping is a very important part of Japanese culture. For example, more than just ‘put’ on, a kimono is wrapped and tied on.

The beauty and care of traditional Japanese packaging should not be lost, it is special and it is a feast for the eyes. However, this is one area that the Japanese need to do some kaizen (continual improvement philosophy) on. Not in terms of visual appeal, but in terms of environmental impact. This is something that Japanese businesses are excelling at all across the country. But when will the old shinise stores in Kyoto join the modern world and do their part?

The furoshiki wrapping cloth is both utilitarian and beautiful. In daily life it is used to wrap and carry lunch boxes to work or picnics and on special occasions for wrapping gifts of food and drink.

We want to do some articles that examine the other, non-edible things that are a distinct part of Japanese culinary culture. Meet the furoshiki ‘wrapping cloth’, it is convenient, versatile, reusable, very eco-friendly and of course uniquely beautiful.

History and Development of the Furoshiki
From ancient times, Japanese used a square cloth, called hirazutsumi for wrapping and carrying goods. The oldest example in existence is from Nara period (710-794) and is in the treasure house of the Shosoin Imperial Repository located in Nara city. Nara was the capital of Japan before Kyoto.

The modern word, furoshiki means ‘bath cloth’ and is from the Edo period (1603-1868) because people used a furoshiki to carry their personal affects to and from the public bath. Throughout history the furoshiki was probably most often used by merchants to carry goods and wares to market. The modern furoshiki, while still an utilitarian object is also a thing of beauty and is often used as a wrapping for gifts. Smaller furoshiki are often used by people to carry their bento lunchbox to work. The furoshiki is now a popular alternative to throwaway shopping bags. Cotton and silk furoshiki are still most common, but now synthetic fabrics are also popular for their durability and ease to clean. The Japanese government has even initiated this project to promote the furoshiki to the wider world as a way to reduce waste.

Karakusaya Furoshiki Store
We were given some demonstrations at Karakusaya, a furoshiki store owned by one of Kyoto’s oldest and largest furoshiki producers.

Karakusaya is located in central Kyoto within walking distance of many of Kyoto’s famous ryokan such as Sumiya Ryokan, Hiiragiya Ryokan, and Tawaraya Ryokan. Okura Hotel is also nearby.

As furoshiki are moderately priced, light-weight and unbreakable, they also make excellent gifts to take back home. If you don’t think that you can master the knots, you can still use them as a table cloth. If you would like to learn the wrapping and knotting techniques, you can stop in at Karakusaya for a free of charge lesson!

Beautifully Wrapped Sake Bottle

Furoshiki Wrapping Gourd-shaped Sake Bottle

The furoshiki enables you to wrap things of nearly any shape.

Wrapping Picnic Lunch

The furoshiki can wrap multiple, oddly shaped things into a single secure and easy to carry package.

Beautifully Wrapped Picnic Lunch

The utilitarian furoshiki is becomes a beautiful creation when tied.

How for Fold and Tie Instruction Manual

Karakusaya offers some English language guidance on the techniques needed to be a furoshiki master.

The Store

Karakusaya Manager

Notice the contemporary colored furoshiki in the background.

Products on Store Shelves

Contemporary colors

Products on Store Shelves

This is the karakusa, or ivy motif, very important in Japanese culture.

Products on Store Shelves

Wrapped wine bottle

Products on Store Shelves

This series is Peko’s favorite.

Products on Store Shelves

More traditional patterns and motifs.

Products on Store Shelves

Products on Store Shelves

Contemporary colors and mofits

Furoshiki Wrapping and Tying Video Demonstrations

Furoshiki Wrapping Two Sake Bottles

Furoshiki Wrapping Isshobin Sake Bottle

Furoshiki Wrapping Shoulder Bag

Furoshiki Wrapping Handbag

Karakusaya Storefront

English:
English brochure: yes
English website: none
Japanese language site: Miyai Corporate Site | How to Tie (excellent images)
Service/Staff: friendly with free furoshiki wrapping lessons
Hours: 10am-6pm, closed Monday and Tuesday
Location and Access: —
Address: Kyoto-shi Nakagyo-ku, Muromachi Rokkaku-sagaru Funayama-cho 510
(京都市中京区室町六角下ル鯉山町５１０番地)
Telephone: 075-221-0390

Map:

View Larger Map

Picnic with Furoshiki

Paku, a true furoshiki lover took us for a picnic at the Kyoto Gosho Imperial Palace grounds to demonstrate the multiple uses that the furoshiki can be put to. She wrapped our picnic lunch, transported it and then we used the same furoshiki to sit on while we had our lunch. We of course took our shoes off.

Picnic with Furoshiki

Picnic with Furoshiki

Picnic with Furoshiki