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Kasha Mochi ｜ Our Regional Cuisines

  • Kagoshima Prefecture

    Kasha Mochi

Kasha Mochi

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  • Main lore areas

    Amami Area

  • Main ingredients used

    Mugwort, Baking soda, Glutinous rice flour, Sweet potato, Brown sugar, Kumatake orchid leaves

  • History/origin/related events

    "Kasha Mochi" is a rice cake made with "yomogi (a kind of Japanese mugwort) " produced in the Amami region. "Kasha" refers to the leaves of the "kumatake orchid", which are used to wrap the rice cake, hence the name "Kasha Mochi". It is also called "Futtsu Mochi," "fuchi Mochi," "Futsimuchi," or "Fuchidaku".
    In the Amami region, "yomogi (mugwort) " is often harvested and has long been used as a medicinal herb that can be boiled and eaten, or used to remove odors due to its disinfectant effect. "Kumatake orchid" is also a member of the ginger family and is said to be effective in sterilizing and repelling insects. It grows wild throughout the Amami region, and in addition to "Kasha Mochi," it is also used to wrap rice balls. It is a confectionary made from mugwort, brown sugar, and "kumatake orchid" leaves, all of which are ingredients with high efficacy that can be found close at hand.
    In the Amami region, the rice cake sticks to the "kumatake orchid" leaves, and the synergistic effect of the ingredients enhances the flavor, which is why it is sometimes likened to a good partner being "like a rice cake and a kasha".

  • Opportunities and times of eating habits

    It used to be eaten on the third day of the third month of the lunar calendar, but is now eaten regardless of the time of year. It is made by freezing mugwort in the spring and wrapping it in kumatake or Shell ginger leaves.

  • How to eat

    Wash mugwort in water, remove dirt, and lightly boil in hot water with baking soda. Soak the boiled mugwort in water overnight to remove the scum. Put the drained mugwort and boiled sweet potato into a blender to make a paste, then add brown sugar, glutinous rice flour, and water. Wrap the rice cake dough in a 20-cm long washable kumatake orchid leaf and steam in a steamer for about 20 minutes before serving. The subtle aroma of kumatake-rhizoma is transferred to the rice cake, and the flavor of mugwort and brown sugar is further enhanced. When eating, remove the kumatake orchid leaves and eat only the mugwort rice cake inside. If the rice cake becomes too hard, steam it for a while to make it soft again.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Although there are fewer opportunities to make "Kasha Mochi" at home because mugwort leaves are not as abundant as they used to be, the method of making "Kasha Mochi" has been passed down from parent to child for generations. Nowadays, it is served at seasonal events and taught in home economics classes at school. It is also commercialized and popular as a souvenir.

RECIPE

Ingredients (4 servings)

  • Mugwort 120g (boiled and squeezed tightly)
  • Baking soda 1 tsp.
  • Glutinous rice flour 150g
  • Powdered brown sugar 160g
  • Sweet potato 100g
  • Water 80-100cc
  • Kumatake orchid leaves 5-6 leaves

How to cook

  • 1. Wash mugwort clean and tear off the leaves. Boil plenty of water, add baking soda, and boil quickly.

  • 2. After boiling, soak the mugwort in water overnight to remove the scum (spring mugwort has less scum).

  • 3. Squeeze the 2 together tightly.

  • 4. Boil sweet potatoes, peel and mash.

  • 5. Put 3 into a speed cutter (mixer, etc.) to make a paste.

  • 6. Add 4 to 5 and make a paste. Add brown sugar powder, glutinous rice flour, and water to make a paste.

  • 7. Wash and cut kumatake orchid leaves into 20 cm lengths.

  • 8. Roll 6 into bite-size pieces by hand and wrap them in kumatake orchid leaves.

  • 9. Place in a steamer with steam and steam for about 20 minutes.

provider : “Amami Food and Culture” by Hiromi Hisadome and “Traditional Amami Cuisine” by Kazuko Izumi.

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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