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Jambo Mochi (Japanese Rice Cake Dipped in Sauce) ｜ Our Regional Cuisines

  • Kagoshima Prefecture

    Jambo Mochi (Japanese Rice Cake Dipped in Sauce)

Jambo Mochi (Japanese Rice Cake Dipped in Sauce)

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  • Jambo Mochi (Japanese Rice Cake Dipped in Sauce)
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  • Jambo Mochi (Japanese Rice Cake Dipped in Sauce)

    Image Source : Kagoshima Prefecture

  • Jambo Mochi (Japanese Rice Cake Dipped in Sauce)

    Image Source : public-service corporation Kagoshima Prefectural Visitors Bureau

  • Main lore areas

    Kagoshima City

  • Main ingredients used

    Glutinous rice flour, Freshly pounded “mochi” (=Japanese rice cake)

  • History/origin/related events

    “Jambo mochi” is freshly pounded “mochi” (Japanese rice cake) or "dango"(dumpling) made with glutinous rice flour. The mochi is skewered onto two bamboo sticks and dipped in a thick and sweet soy sauce syrup. It is a traditional snack from Kagoshima prefecture. When the name of the snack is written in kanji, the meaning is “two sticks mochi.”
    “Jambo mochi” dates back a long time during the Nanboku-cho period, when the son of Emperor Go-Daigo, Prince Kaneyoshi was staying at the Taniyama Castle in Kagoshima city. It is said that the castellan Takanobu Taniyama served “mochi” (=Japanese rice cake) on bamboo sticks dipped in a sauce of miso and muscovado sugar to Prince Kaneyoshi. When the prince asked Takanobu what the name of the dish was, Takanobu made up a name on the spot, which was “jambo.”
    In the Edo period, Taniyama offered “jambo mochi” to Shimazu, the feudal lord of the Satsuma Domain and this is how the mochi became a traditional snack of the Iso area. There are other theories as to how the mochi got its name. In the past, upper-class samurais held two swords on their waists and “jambo mochi” is said to resemble them. The word “jambo” is said to have come from China and the pronunciation was changed from the original Chinese “lian” to “jam.”

  • Opportunities and times of eating habits

    “Jambo mochi” is eaten year-round. It is often served as a snack to guests visiting from other areas of Japan as it is easy to prepare.

  • How to eat

    Add water to glutinous rice flour to make it as firm as an earlobe. Shape the dough into flat circles about 3cm in diameter. Cook the “mochi” (=Japanese rice cake) and when they begin to float, scoop them out of the hot water and cool them in cold water. Drain the water and skewer with two bamboo sticks. The surface of the “mochi” (=Japanese rice cake) is grilled and sweet soy sauce or miso sauce is poured on top.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    There are many specialty shops of “jambo mochi” around Sengan-en, a Japanese garden located in the Iso area of Kagoshima prefecture. Tourists come to buy “jambo mochi” as souvenirs.
    Children learn how to make “jambo mochi” at school and Kagoshima prefecture is making efforts to pass down the recipe to younger generations at other events as well.

RECIPE

Ingredients (12 pieces)

  • Glutinous rice flour 130g
  • Water 110 to 120cc
  • Bamboo sticks 24
  • [Soy sauce syrup] Light soy sauce 1 tbsp.
  • [Soy sauce syrup] Sugar 5 tbsp.
  • [Soy sauce syrup] Hon-Mirin (=sweet rice wine) 1 tbsp.
  • [Soy sauce syrup] Katakuriko(=potato starch) 1 tbsp.
  • [Soy sauce syrup] Water 50cc

How to cook

  • 1. Add water to glutinous rice flour and knead to make it as firm as an earlobe. Shape the dough into flat circles about 3cm in diameter. Boil the “mochi” (=Japanese rice cake) and when they begin to float, scoop them out of the hot water and cool them in cold water. Drain the water.

  • 2. For the soy sauce syrup, dissolve “katakuriko” (=potato starch) in water. Heat with the other ingredients for the syrup in a pan until the syrup starts to thicken.

  • 3. Grill the surface of the “mochi” (=Japanese rice cake) and skewer each with two bamboo sticks. Pour the soy sauce syrup on top and serve.

provider : Non Profit Organization "Kirishima Shokuiku Research Institute(=Kirishima Food Education Research Association)"

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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