Kinka mochi ｜ Our Regional Cuisines

Aomori Prefecture

Kinka mochi

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Main lore areas

southwestern region
Main ingredients used

Flour, walnuts, miso, brown sugar.

History/origin/related events

In the southern region, which has suffered from cold damage to rice cultivation caused by the "Yamase" (the name given to a cold Pacific wind) since ancient times, a culture of minor grains such as wheat, millet, Japanese millet and buckwheat developed. "Kinkamochi" is an unusual local delicacy born from this environment. It is made from brown sugar, walnuts and miso paste, wrapped in a flour skin, shaped into a half-moon shape and boiled. It is said to have been named "kinka mochi" (kinka meaning gold coin) because brown sugar was very expensive and a luxury item, and has been made by households for more than 100 years, offered at Buddhist altars on the Oobon (Bon Festival) and to agricultural deities for the New Year. It is also called 'bahorimochi' because its half-moon shape resembles a woven hat worn during farming, "kamasu mochi" because it resembles a grain storage bag called a "kamasu", and "mimikko mochi" and 'kai (shellfish) mochi' because of the similarity in shape.
Opportunities and times of eating habits

It was an essential part of Bon and New Year's Day offerings. It was also popular as a snack between farm work, but as it uses expensive brown sugar and walnuts, which are very time-consuming to shell, it is thought that it was mainly a food for special occasions. In the past, the taste of the bean paste was passed down from grandmother to mother to daughter, and each family had its own unique taste, but nowadays fewer and fewer families make their own.
How to eat

It is eaten by biting into it, but the red bean paste inside is as hot as the "sauce", so first-time eaters need to be careful. It is a common sight to see children getting the thick, black bean paste on their hands and clothes. The crunchy texture of the walnuts, the rich flavour of the brown sugar and the sweet and sour bean paste made with miso will keep you coming back for more.
Efforts for Preservation and Succession

(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)
Although the number of households with two working parents and nuclear families is on the increase and opportunities to make this dish on a daily basis at home are decreasing, it is expected to be passed on through childcare support activities and nutritional education, as it is a local food appreciated by children.

RECIPE

Ingredients (for approx. 10 pieces)

[Dough] flour 300 g
[Dough] salt 1／3 teaspoon
[Dough] Boiling water approx. 400 ml
[Filling] walnuts, coarsely chopped 50 g
[Filling] Miso (homemade) 17 g
[Filling] brown sugar 100 g

How to cook

1. sift the flour with salt.
2. Add boiling water to 1. Knead until the mixture is about the size of an earlobe.
3. divide the dough into 90 g portions.
4. dust the dough from step 3 with flour and roll it out, indent the middle, spread a thin layer of miso paste, add a walnut and a little less than a teaspoon of brown sugar each, and wrap it in the dough. When wrapping, make a half-moon shape.
5. place in boiling water and bring to a boil. After 3-5 minutes from floating, remove from the hot water, place in water and wash gently.
(Washing in water makes the dough shiny)

provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Kinka mochi ｜ Our Regional Cuisines

Aomori Prefecture

Kinka mochi

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (for approx. 10 pieces)

How to cook