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Hasune-mochi ｜ Our Regional Cuisines

  • Osaka Prefecture

    Hasune-mochi

Hasune-mochi

Related images

These images of local cuisine may not be downloaded.

  • Hasune-mochi

    Image Source : "Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture" (Foundation Osaka school lunch association of public interests)

  • Hasune-mochi

    Image Source : "Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture" (Foundation Osaka school lunch association of public interests)

  • Main lore areas

    Kadoma City

  • Main ingredients used

    Lotus root, Glutinous rice

  • History/origin/related events

    This is "lotus root stuffed with red and white glutinous rice," where glutinous rice is filled into the holes of lotus root and then steamed. Lotus root is considered an auspicious vegetable for New Year's "Osechi "cuisine due to its holes symbolizing a clear vision of the future. It is known as a specialty in the Kawachi region, with many being cultivated in Kadoma City.
    Kadoma City has historically been an area with poor drainage, making it unsuitable for rice cultivation. However, lotus roots naturally thrived in this environment. During the Edo period, Kadoma became a major producer of lotus roots, and in some cases, lotus roots were offered as a form of tax instead of rice. In the Taisho era, there were revisions in cultivation methods and varieties, leading to further expansion in cultivation after World War II.
    It is said that Kadoma's clay soil produces "Kadoma lotus root" with a unique sweet and chewy texture. In recent years, however, the production of Kadoma lotus root has significantly decreased due to factors such as urbanization.
    The "Hasune-mochi" made with Kadoma lotus root has been an essential dish for celebratory occasions in the local area, traditionally prepared on festive days. This dish, with its auspicious red and white appearance and the delightful chewiness of steamed lotus root, is a delicacy enjoyed on special occasions.

  • Opportunities and times of eating habits

    It is offered in eateries and restaurants in the city that serve lotus root dishes. With the current decrease in production of “Kadoma lotus root”, it is not widely available in general circulation, making it less common for households to prepare it at home.

  • How to eat

    Peel the lotus root and soak it overnight in rice water (left over water from washing rice). Soak glutinous rice in water, and color half of it with red food coloring. Fill the holes of the lotus root with red and white glutinous rice using chopsticks, cover the cut end with aluminum foil, and steam for 2 hours until a bamboo skewer goes through easily. Cut into round slices and place on a plate. It can be enjoyed as a pastry with “Kinako” (roasted soybean flour) or “Anko” (red bean paste), or you can dip it in mustard soy sauce or “Ponzu” sauce (soy sauce with Japanese citrus juice) if you like.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Of the lotus roots produced in the Kawachi region, known as "Kawachi Renkon (lotus roots)", those produced in Kadoma in particular were branded as "Kadoma Renkon (lotus roots)" to emphasise their origin and promote regional branding. Despite a decrease in production, "Kadoma Renkon" remains a popular traditional vegetable, quickly selling out when available at farmers' markets and other outlets. Local farmers and citizens' groups have been active in revitalizing the region through lotus root, with lotus root farmers opening restaurants specializing in lotus root dishes and holding lotus root-related events.

RECIPE

Ingredients (4 servings)

  • Lotus root 600g
  • Glutinous rice 1cup
  • Food coloring (red) A little
  • Kinako(=Roasted soybean flour) As needed
  • Anko(=Red bean paste) As needed

How to cook

  • 1. Leave one end of the lotus root with a section attached. Cut the other end straight, peel it, and soak it overnight in rice water (left over water from washing rice).

  • 2. Soak the glutinous rice in water.

  • 3. Drain the glutinous rice and rinse the lotus root once and wipe dry.

  • 4. Lightly color the half of the rice with red food coloring and fill one lotus root. Cover the cut end with aluminum foil and tie with string.

  • 5. Place a damp cloth in the steamer, put the lotus root on it, and cover it with another cloth. Steam over high heat for about 2 hours. It is ready when a bamboo skewer easily passes through.

  • 6. Cut into 8 mm thick round slices and place on a plate. You may dip them in "Kinako" (Roasted soybean flour) or "Anko" (sweet red bean paste) if you like.

provider : "Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture" (Foundation Osaka school lunch association of public interests)

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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