Akaneko ｜ Our Regional Cuisines
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Image source: "Osaka Local Cuisine Collection - The Tradition of Event Foods and Food Culture" (Osaka Prefectural School Lunch Association)
RECIPE
Ingredients (Four servings)
- Glutinous rice 2 cups
- Flour 160g
- Salt 1 teaspoon
- Water 190cc
- Sugar 10g
- Kinako Roasted Soybean Flour 25g
How to cook
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1. Wash the glutinous rice and let it soak in water for one whole day and night, then strain the water.
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2. Soak the flour in water for 20 to 30 minutes. Use cake flour when wheat flour is not available. In this case, add water and continue to knead until the dough has the softness of an earlobe, round it out to the size of a fist, and press in the center of the dough a little.
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3. Put step one into a steaming basket, place step two on top of this, then steam.
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4. Once steamed, transfer it to a mochitsuki bowl and make the mochi.
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5. Tear apart the mochi from step four into adequately sized pieces, and sprinkle with a kinako and sugar blend.
provider : Recipe provided by: "Taste of Traditional Osaka; From Parent to Child, and Child to Descendants" (Osaka Prefecture Diet Improvement Liaison Council)
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
