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Kankoro Mochi ｜ Our Regional Cuisines

  • Nagasaki Prefecture

    Kankoro Mochi

Kankoro Mochi

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  • Main lore areas

    Goto Region

  • Main ingredients used

    Sweet potato and glutinous rice

  • History/origin/related events

    “Kankoro Mochi” is a local specialty and has been enjoyed by the people of Goto region for many years. In this region, thin slices of sweet potato that are dried in the sun are referred to as “Kankoro”. A mixture of this kankoro and mochi is what makes “Kankoro Mochi”. In the past, this was a preservative food for the winter made by each household. The reason why kankoro was mixed with mochi was because glutinous rice used to make mochi was considered valuable at the time. The kankoro made the mochi more filling and was suitable for feeding large families.
    It has also been said that “Kirishitans” (=Catholic Christians), who came to the Goto Islands during the Edo period after being persecuted, made “Kankoro Mochi” to feed themselves.

  • Opportunities and times of eating habits

    In the past, this dish was considered a preservative food for the winter. It is a specialty of the Goto region and is marketed to other areas of Japan. “Kankoro Mochi” can be purchased at local stores and is also served at local restaurants.

  • How to eat

    Traditionally, “Kankoro Mochi” was made without sugar but recently, sugar is added, and this recipe is enjoyed as a snack or dessert. The mochi is shaped like a thick stick and then cut into smaller pieces and baked in a toaster oven. People like to customize the recipe by putting melted butter on top or deep frying the mochi. By adding purple sweet potatoes or yomogi to the recipe, the mochi becomes colorful.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    This dessert is recognized as a healthy snack, rich in fibers. Children learn how to make “Kankoro Mochi” as part of their home economics class at school.

RECIPE

Ingredients (4 servings)

  • Glutinous rice 3 gou(=450g)
  • Dried sweet potato 200g
  • Sugar 10 tbsp.
  • Katakuriko (=potato starch) 4 tbsp.

How to cook

  • 1. Wash the glutinous rice and soak in water overnight.

  • 2. Drain the water of the glutinous rice and let the rice sit for 30 minutes.

  • 3. Pound the rice to create “mochi” (=sticky rice cake) and add sugar. For additional flavor, add purple sweet potatoes or “yomogi” (=Japanese mugwort).

  • 4. Once the mochi is made, create a shape like a thick cucumber. Use potato starch to avoid the mochi from sticking onto the surface.

  • 5. Cut into smaller pieces and bake in a toaster oven.

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

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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