Hoba Meshi (Kinako Mochi Rice) ｜ Our Regional Cuisines

Fukui Prefecture

Hoba Meshi (Kinako Mochi Rice)

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Main lore areas

All of Fukui Prefecture
Main ingredients used

Hoba Leaves(Magnolia Leaves), Rice, Kinako (Roasted soybean flour), Sugar

History/origin/related events

In Fukui Prefecture, there is a celebration called "Satsukiage" after the completion of rice planting in the village. One of the treats served during this celebration is "ho’obameshi," where hot rice and sweet kinako (soybean flour) are wrapped in hō (magnolia) leaves, pressed, and made into a compact form. The use of hō leaves allows the fragrance to blend well with the piping hot rice, enhancing its flavor. Additionally, the convenience of portability and easy storage made it suitable not only for the "Satsukiage" celebration but also as an energy replenishment during the strenuous labor of rice planting.
Moreover, it is said that the kinako, resembling the pollen on rice ears when the rice plants bear fruit, was used as a prayer for a bountiful harvest. Despite its simplicity, "hobameshi" was recognized for its cultural significance, and in 1986, during the "Furusato Onigiri Matsuri" (Hometown Rice Ball Festival) held by the Food Agency (now the Ministry of Agriculture, Forestry, and Fisheries), it was selected as one of the "100 Best Hometown Rice Balls."
Opportunities and times of eating habits

When the fresh "hoba (=magnolia)" leaves are available. The peak season for "hobameshi" is typically from early to late May when rice planting takes place.
How to eat

Soak the relatively uniform-sized "hoba(=magnolia)" leaves in water for a while to remove bitterness. Place two leaves together with the underside facing up (the distinction between the front and back may vary by region) in a cross shape. In the center, place rice mixed with sugar and "kinako (=roasted soybean flour)". Gently fold both leaves to wrap the rice mixture. Secure with straw and press from above with a weight for a while. Allow the "hoba" leaves and rice to meld, transferring the leaf fragrance to the kinako rice. The key is to use freshly cooked rice that is hot enough to change the color of the raw hō leaves
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
It is made in various households and is also introduced by organizations promoting regional traditional dishes.

RECIPE

Ingredients (8 servings)

Rice 800g
Kinako (Roasted soybean flour) 4 tbsp.
Sugar 2 tbsp.
Salt a pinch
Hoba leaves(Magnolia leaves) about 16
Palm leaves (shuro) as needed

How to cook

1. Wash the ho'oba leaves and remove excess water. Soak them in water for a while to remove bitterness.
2. Mix kinako, sugar, and salt.
3. Arrange two leaves in a cross shape with the back side up, place kinako, lightly squeezed rice, and kinako in the center, and fold both leaves to wrap.
4. Place a light weight on top and let it sit until the color of the leaves changes.

provider : "Hotto Surune Furusato no Aji" (Fukui 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

Hoba Meshi (Kinako Mochi Rice) ｜ Our Regional Cuisines

Fukui Prefecture

Hoba Meshi (Kinako Mochi Rice)

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 (8 servings)

How to cook