[Highly Popular Every Year] "Kuzumochi Lactic Acid Bacteria®" Shaved Ice to be Available Again in 2026
Funabashiya, a traditional confectionery founded in 1805, will offer its annual summer-limited shaved ice containing approximately 1 billion "Kuzumochi Lactic Acid Bacteria®" per bowl, starting in late April 2026.
📋 Article Processing Timeline
- 📰 Published: April 28, 2026 at 18:50
- 🔍 Collected: April 28, 2026 at 10:01
- 🤖 AI Analyzed: April 28, 2026 at 10:06 (4 min after Collected)
Funabashiya Co., Ltd. (Location: Koto-ku, Tokyo; CEO: Kyoko Kamiyama), a manufacturer and seller of Kuzumochi and Anmitsu, will once again offer its "Kuzumochi Lactic Acid Bacteria® Shaved Ice" as a summer-exclusive product at various stores in 2026.
This product is a shaved ice infused with approximately 1 billion units of Funabashiya's unique plant-based probiotic, "Kuzumochi Lactic Acid Bacteria®," per serving. Utilizing probiotics discovered during the fermentation process of Kuzumochi, this product has been well-received every year as a refreshing treat for the summer season.
■ About Kuzumochi Lactic Acid Bacteria®
Funabashiya's Kuzumochi is a rare fermented Japanese sweet produced by fermenting wheat starch for approximately 450 days.
Following feedback from customers saying, "Eating Kuzumochi makes my stomach feel better," research was conducted, leading to the discovery of unique lactic acid bacteria from the fermentation tanks. These were trademarked as "Kuzumochi Lactic Acid Bacteria®."
This plant-based probiotic is unique to Funabashiya, found within the traditional methods passed down since the Edo period.
■ Flavors
- Wisteria (Grape) Uji Kintoki: A dish inspired by wisteria flowers, combining rich grape syrup with pistachios. (1,300 yen)
- Strawberry Milk: A classic flavor with the perfect balance of tart strawberries and sweet milk. (1,250 yen)
- Uji Kintoki: Deep-flavored matcha syrup topped with Funabashiya's special azuki beans. (1,350 yen)
- Amanatsu Orange: Refreshing Amanatsu citrus with plenty of fruit pulp. (1,350 yen)
- Tenjin (Black Syrup & Roasted Soybean Flour): A unique confectionery shop dish finished with Funabashiya's secret black syrup and fragrant kinako. (1,100 yen)
■ Sales Summary
Hanyu PA (Upbound) Onihei Edo-dokoro Store
Sales Period: April 24 (Fri) – September 27 (Sun), 2026
Kameido Tenjin-mae Main Store / Shibamata Taishakuten Sando Store
Sales Period: May 12 (Tue) – September 27 (Sun), 2026
Coredo Muromachi Store
Sales Period: June 1 (Mon) – September 27 (Sun), 2026
*Product availability and prices may vary by store.
■ About Funabashiya
Founded in 1805 during the Edo period, Funabashiya is a Kanto-style Kuzumochi shop entering its 221st year in 2026. Funabashiya's Kuzumochi is a rare fermented food in the Japanese confectionery world, made by fermenting wheat starch for 450 days before steaming. This long fermentation process creates its unique texture and elasticity. Furthermore, committed to delivering nature as it is, Funabashiya continues to stick to natural production methods without using any preservatives.
This product is a shaved ice infused with approximately 1 billion units of Funabashiya's unique plant-based probiotic, "Kuzumochi Lactic Acid Bacteria®," per serving. Utilizing probiotics discovered during the fermentation process of Kuzumochi, this product has been well-received every year as a refreshing treat for the summer season.
■ About Kuzumochi Lactic Acid Bacteria®
Funabashiya's Kuzumochi is a rare fermented Japanese sweet produced by fermenting wheat starch for approximately 450 days.
Following feedback from customers saying, "Eating Kuzumochi makes my stomach feel better," research was conducted, leading to the discovery of unique lactic acid bacteria from the fermentation tanks. These were trademarked as "Kuzumochi Lactic Acid Bacteria®."
This plant-based probiotic is unique to Funabashiya, found within the traditional methods passed down since the Edo period.
■ Flavors
- Wisteria (Grape) Uji Kintoki: A dish inspired by wisteria flowers, combining rich grape syrup with pistachios. (1,300 yen)
- Strawberry Milk: A classic flavor with the perfect balance of tart strawberries and sweet milk. (1,250 yen)
- Uji Kintoki: Deep-flavored matcha syrup topped with Funabashiya's special azuki beans. (1,350 yen)
- Amanatsu Orange: Refreshing Amanatsu citrus with plenty of fruit pulp. (1,350 yen)
- Tenjin (Black Syrup & Roasted Soybean Flour): A unique confectionery shop dish finished with Funabashiya's secret black syrup and fragrant kinako. (1,100 yen)
■ Sales Summary
Hanyu PA (Upbound) Onihei Edo-dokoro Store
Sales Period: April 24 (Fri) – September 27 (Sun), 2026
Kameido Tenjin-mae Main Store / Shibamata Taishakuten Sando Store
Sales Period: May 12 (Tue) – September 27 (Sun), 2026
Coredo Muromachi Store
Sales Period: June 1 (Mon) – September 27 (Sun), 2026
*Product availability and prices may vary by store.
■ About Funabashiya
Founded in 1805 during the Edo period, Funabashiya is a Kanto-style Kuzumochi shop entering its 221st year in 2026. Funabashiya's Kuzumochi is a rare fermented food in the Japanese confectionery world, made by fermenting wheat starch for 450 days before steaming. This long fermentation process creates its unique texture and elasticity. Furthermore, committed to delivering nature as it is, Funabashiya continues to stick to natural production methods without using any preservatives.