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  7. Meshi mochi (Left Over Rice Pan Cake)

Meshi mochi (Left Over Rice Pan Cake) ｜ Our Regional Cuisines

  • Saitama Prefecture

    Meshi mochi (Left Over Rice Pan Cake)

Meshi mochi (Left Over Rice Pan Cake)

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  • Meshi mochi (Left Over Rice Pan Cake)
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    Image source: JA Irumano Musashino Food Culture Promoters

  • Main lore areas

    Chichibu area

  • Main ingredients used

    Cooked Rice

  • History/origin/related events

    Saitama Prefecture as a whole has a dish where leftover rice is mixed with a dough made from dissolved wheat flour and then baked. In the Chichibu region, it's called "Meshimochi," in the eastern lowlands including Kazo, it's known as "Yakibin," and in the northeastern and Iruma regions, it's referred to as "Yakimochi." In the past, when manual labor was used for farming, working hours were long, and there wasn't much time for meal preparation on farms. Therefore, "Meshimochi," which was easy to make and could be taken to the rice fields like a bento (lunchbox) when made in the morning, was highly valued. It was often consumed as a light snack called "Kojyu" just before lunch. Additionally, during the summer, when the rice prepared in the morning might become slightly sour, this dish was a clever way to avoid wasting the rice and still enjoy a tasty meal.

  • Opportunities and times of eating habits

    It was commonly eaten as a snack during breaks in agricultural work, and it was also consumed during breaks in sericulture. Regardless of the season, it was made to avoid wasting leftover rice, emphasizing a mindset of not being wasteful.

  • How to eat

    Take leftover rice, add water to loosen it, and mix in wheat flour. After kneading well, form the mixture into bite-sized balls, flatten them slightly, and then cook them in a pan with oil. Coat them with a sauce made from soy sauce and sugar. They can also be enjoyed with a sauce made by mixing walnuts, sugar, and mirin(=sweet rice wine), and some recipes include adding green shiso, green onions, or other greens to the dough.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is commonly made at home.

RECIPE

Ingredients (4 servings)

  • Wheat flour 50g
  • Leftover rice 250g
  • Miso 1 tbsp.
  • Water 50cc
  • Oil 1tsp.
  • Soy sauce 100cc
  • Sugar 100g

How to cook

  • 1. In a bowl, combine an appropriate amount of wheat flour with leftover rice, miso, and water. Knead the mixture well and shape it into slightly flattened forms.

  • 2. Heat oil in a frying pan and arrange the shaped mixture in it. Cover with a lid and cook over medium heat.

  • 3. Mix soy sauce and sugar, bringing the mixture to a boil.

  • 4. Combine the contents of the frying pan with the soy sauce and sugar mixture, then lightly cook them together once more in the pan.

provider : JA Irumano Musashino Food Culture Promoters

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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