Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Shimane
  7. Sasamaki (Mochi rapped in Bamboo Leaves)

Sasamaki (Mochi rapped in Bamboo Leaves) ｜ Our Regional Cuisines

  • Shimane Prefecture

    Sasamaki (Mochi rapped in Bamboo Leaves)

Sasamaki (Mochi rapped in Bamboo Leaves)

Related images

These images of local cuisine may not be downloaded.

  • Sasamaki (Mochi rapped in Bamboo Leaves)

    JA Group Website: Good Food Recipes

  • Sasamaki (Mochi rapped in Bamboo Leaves)

    Shimane Prefecture Dietary Improvement Promotion Council

  • Main lore areas

    Eastern Region, Oki Region

  • Main ingredients used

    Kumazasa (bamboo grass), Rice flour, Igusa (mugwort)

  • History/origin/related events

    It is made by rolling kneaded rice flour with kumazasa (bamboo grass) and then boiling it. It is a traditional food for the lunar calendar's Children's Day (Tango no Sekku). Additionally, it is eaten during other events such as a break during rice planting, celebrations after rice planting (Taiman), and the event known as Hange on July 2nd.
    Kumazasa is believed to have sterilizing and preservative effects. In the past, it was used as a bandage for cuts and wounds. Reflecting its beneficial properties, it is consumed with the wish for the health of children.
    In the eastern region, it is called chimaki, while in the Oki region, it is referred to as maki. In Oki, not only bamboo grass leaves but also kaya leaves are often used, and this variation is called kayamaki. Moreover, the proportions of glutinous rice flour and non-glutinous rice flour, the amount of water added, the kneading time, and the method of rolling and tying with bamboo grass can vary between households and regions.

  • Opportunities and times of eating habits

    As the rainy season approaches and the season of fresh greenery is felt around early May, kumazasa grows large. It is around this time that sasamaki is made, and it begins to appear in stores and on dining tables. Traditionally, as the season of Tango no Sekku (Children's Day) approaches, families make sasamaki to pray for the growth of boys. Making sasamaki with the participation of the whole family, each with assigned roles in the various steps, is a joyful event for households. It has become a customary event in the community during this time of the year. Additionally, the way kumazasa is rolled and the shape of the sasamaki can vary between regions and households, with unique recipes being passed down through generations.

  • How to eat

    Knead rice flour with lukewarm water to make oval-shaped dumplings. Insert the core stick of kumazasa into the dumplings, wrap them with several layers of kumazasa, and tie them with igusa (mugwort) leaves. Boil them in hot water for about 15 minutes. Without untying the igusa, open the kumazasa leaves and remove the dumplings. Enjoy them with kinako (roasted soybean flour), sugar and soy sauce, honey and soy sauce, or other toppings. The core stick of kumazasa acts as a skewer, allowing you to eat without dirtying your hands.
    Any leftovers can be hung under the eaves to dry, and they can be stored in the refrigerator. Because of this, it's common to make a large batch at once and have them as a snack for children or as a quick bite when hungry. When eating the stored sasamaki, you can boil them again and enjoy after thawing, making it a convenient dish for busy times.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In order to convey the local culture and seasonal flavors, the school lunch center in Unnan City has handmade sasamaki and provides it as a special school lunch. Additionally, the local agricultural cooperative (JA) shares recipes and information on their website. There are also organizations that deliver directly from the production area, helping to preserve and share the taste of the hometown.

RECIPE

Ingredients (4)

  • Glutinous rice flour 750g
  • Short-grain rice flour 40g
  • Lukewarm water 2.5 cups
  • Kinako (Roasted soybean flour) 20g
  • Sugar 20g
  • Salt A pinch
  • Soy sauce 1 tbsp.
  • Sugar 3 tbsp.
  • Kumasasa leaves for rapping 80
  • Kumasasa leaves (hadako) for first layer of rapping 20
  • Bamboo sticks (kumasasa stems) for the core 20
  • String (igusa) 40

How to cook

  • 1. Combine glutinous rice flour and short-grain rice flour, gradually add lukewarm water while kneading by hand. Knead firmly for about 15 minutes to prevent it from sticking to the kumazasa leaves after boiling. The consistency should be roughly that of an earlobe.

  • 2. Divide the dough into approximately 50g portions, roll into balls, and skewer them on the bamboo sticks, covering them with the kumazasa leaf (hadako).

  • 3. Wrap each piece from step 2 with three kumazasa leaves. Then, wrap them with additional kumaszsa leaves and tie the end with a string.

  • 4. Bundle 5 pieces together with a string and boil them standing up, with the mochi part facing down, for 15-20 minutes.

  • 5. After boiling, use the bamboo stick as a handle to enjoy without getting your hands dirty, and dip the chimaki in kinako (roasted soybean flour) or sugar soy sauce before eating.

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

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries