Inoko Mochi ｜ Our Regional Cuisines
RECIPE
Ingredients (15 servings)
- Rice 4 cups
- Glutinous rice 2 cups
- Satoimo(=Japanese taro) 500g
- Salt 2 tsp.
- [Anko(Red Bean Paste)] Azuki beans(=Red beans) 400g
- [Anko(Red Bean Paste)] Sugar 500g
- [Anko(Red Bean Paste)] Salt 1 tsp.
How to cook
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1. Add enough water to the azuki beans(=Red beans), cook until they become soft, and then add sugar and salt. Simmer until it thickens, creating grainy red bean paste.
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2. Wash the rice and glutinous rice, then let them soak for about 30 minutes.
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3. Peel and chop the satoimo(=Japanese taro) into small pieces. Parboil them briefly to remove any bitterness.
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4. Add salt to the rice and glutinous rice. Cook them together to make a slightly firm rice.
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5. While still hot, grind the mixture well using a surikogi (Japanese mortar and pestle) to create round, flat rice cakes.
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6. Wrap the rice cakes with the red bean paste.
provider : "Let's tell and make the most of Wakayama's food ingredients and food culture"
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
