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  7. Kashiwa Mochi (Leaf Wrapped Mochi)

Kashiwa Mochi (Leaf Wrapped Mochi) ｜ Our Regional Cuisines

  • Shimane Prefecture

    Kashiwa Mochi (Leaf Wrapped Mochi)

Kashiwa Mochi (Leaf Wrapped Mochi)

Related images

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  • Kashiwa Mochi (Leaf Wrapped Mochi)

    SHUN GATE, a website for transmitting Japanese food culture,

  • Kashiwa Mochi (Leaf Wrapped Mochi)

    Nishinoshima Town "Hometown Recipe Collection 2"

  • Main lore areas

    All of Shimane Prefecture

  • Main ingredients used

    Sarutoriibara leaves(Smilax china leaves), Glutinous rice, Short-grain rice, etc.

  • History/origin/related events

    In Shimane Prefecture, during the Boys' Festival (Tango no Sekku), a snack known as "kashiwamochi" is commonly made and enjoyed by children. Despite being called "kashiwa" (oak) mochi, the leaves of the kashiwa tree do not naturally grow in the area. Instead, a local tradition has developed using leaves from the sarutoriibara plant as a substitute.
    The name "kashiwamochi" varies by region. In the eastern part of the prefecture, it is known as "kataramochi," in the western part, including Oda, it is called "maki," and in the Oki Islands, it is referred to as "katarimanji." Additionally, there is another type called "sasamaki" in Oki, using the same name "maki." This diversity in names within the prefecture reflects the depth of regional traditions. The leaves of sarutoriibara also have various names, such as katarano leaf, maki leaf, and katarino leaf.
    Sarutoriibara leaves belong to a thorny, woody vine plant that entwines itself around other plants as it grows. The name "sarutoriibara" is said to come from the idea that even monkeys can't escape once caught in its thorns, hence the name "saru-tori-ibara" (monkey-catching thorns).

  • Opportunities and times of eating habits

    Made to celebrate the birth of a baby boy and wish for his healthy growth, "kashiwamochi" is prepared for the Boys' Festival (Tango no Sekku). Traditionally, this festival is observed on May 5th, but in some regions, it may be postponed to June 5th to avoid coinciding with the rice planting season in May.
    Besides the Boys' Festival, there is another occasion to enjoy "kashiwamochi" around June or July during an event called "doro-otoshi." This event acknowledges the labor involved in rice planting. During doro-otoshi, which falls on a day off for farmers, women from farming households go to the mountains to gather sarutoriibara leaves and diligently make "kashiwamochi." These mochi, filled with sweet red bean paste, become a special treat to soothe the fatigue from agricultural work. For this reason, they are sometimes referred to as "doro-otoshi dango" (mochi for mud-dropping).

  • How to eat

    A mixture of glutinous rice flour and short-grain rice flour is kneaded with water, shaped into dumplings, and wrapped in sarutoriibara leaves before steaming. The mochi contains sweet red bean paste, and the paste is made from ingredients like azuki beans(red beans) or kidney beans. Steaming the mochi with sarutoriibara leaves imparts a delightful aroma, enticing the appetite.
    The surface of sarutoriibara leaves is smooth, making it easy to peel off the mochi. Before steaming, applying oil to the leaves or dusting with katakuriko(=potato starch) makes it even easier to peel. Even if the mochi becomes firm, boiling it will make it soft again. Because of this, it is enjoyed as a snack when feeling slightly hungry or as a treat for children.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    As the Tango no Sekku (Boys' Day) approaches, it is sold in local Japanese restaurants, roadside stands, and other places. Even today, many households still make their own "kashiwa mochi." Families go to the mountains together to gather sarutoriibara leaves, and the scene of parents and children making "kashiwa mochi" together remains a lively tradition.

RECIPE

Ingredients (20 pieces)

  • Dumpling flour 500g
  • Katakuriko(=potato starch) As needed
  • Water 400cc
  • Anko (sweet red bean paste) 300g
  • Maki no Ha (Sarutoriibara leaves) 20 sheets

How to cook

  • 1. Add water to the dumpling flour and knead firmly to the consistency of an earlobe.

  • 2. Fill the kneaded dumpling flour with anko (sweet red bean paste), cover the front with katakuriko(=potato starch), and cover with a maki leaf.

  • 3. Place the dumplings in a steamer and steam for about 12 minutes.

provider : Shimane Prefecture Dietary Improvement Promotion 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

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