At the end of the procession in front of Shijo Gozen is the Taiwanese street food, Pepper Mochi. Yuka Yamamura, the owner of the restaurant, who used to be a cooking instructor, recreates the taste that impressed her when she was there. Pork seasoned with five-spice powder and pepper and chopped Kujo scallions are diligently wrapped in dough made from domestically produced wheat. It is attached to the inner wall of a custom-made kiln that has been improved from a tandoor kiln, and is slowly baked at a temperature of around 270 degrees to make it fragrant and juicy. Together with the monthly craft beer, you can bring back memories of your trip to Taiwan by filling your mouth with hot beer just taken out of the kiln. It's best to come early, as it may sell out in the early afternoon.

Photo 1: Pepper mochi 350 yen each (330 yen if you buy 4 or more). There are two types: a soy sauce flavor that has a crisp taste with ginger, and a sweet miso flavor that goes well with the faint sweetness of sweet soy sauce.