Nakajima Taishodou, which has been in business for over 100 years, has added a new flavor to the tradition of Yoshino's Kuzumochi. Kuzu mochi is a rice cake made with starch from the kudzu plant. These premium ingredients enhance the chewy texture of kuzumochi.

• Jun (Pure): Kuromitsu brown sugar syrup made from Okinawan brown sugar and two kinds of kinako roasted soybean powder) are mixed and added to the slightly sweet kuzumochi. It is a flavor combination that highlights the traditional taste of kuzumochi.
• Yuzu: Yuzu-scented kuzumochi is served with yuzu honey made from Tokushima's Kito yuzu peel. It adds a refreshing zing of citrus to every bite.