Iga Mochi (Steamed Rice Cakes with Red Bean Paste and Colored Rice Grains) ｜ Our Regional Cuisines

Hiroshima Prefecture

Iga Mochi (Steamed Rice Cakes with Red Bean Paste and Colored Rice Grains)

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Image source: Hiroshima Prefecture Council of School Nutritionists Ms. Naomi Yamane
Image source: Kure City Tourism Promotion Division

Main lore areas

Kure City
Main ingredients used

Glutinous rice, Azuki red beans, Sugar

History/origin/related events

"Iga mochi" is a confectionery made with glutinous rice and rice flour. Red bean paste is wrapped in "mochi," and colored glutinous rice are placed on top as decorations and then the dumplings are steamed. Their glutinous texture and grainy texture of the colorful rice on top is what makes them enjoyable to eat. They are sold at confectionery stores and food stalls during the autumn festival season of Kameyama Shrine in Kure city. Food stalls sell freshly steamed "iga mochi." It is said to have gotten its name from the fact that its shape resembles the "iga" (=burr) of a chestnut or that a traveling monk ate "iga mochi" and his "i" (=stomach) disease was healed. Rice was considered a delicacy in Kure as the city had little rice fields and people would only eat rice on special occasions such as during festivals. It is said that people made “mochi” using barley, foxtail millet or potatoes and topped them with grains of glutinous rice. Some people say that people from Tohoku made this "mochi" out of nostalgia for their hometowns. "Iga mochi" is made throughout Japan, from the Tohoku region to the Chugoku and Shikoku regions. In Yamagata prefecture, it is said that the local people began to eat "iga mochi" as a ritual to pray for a bountiful harvest. The glutinous rice on top were colored yellow to make them look like rice plants. In Kure city of Hiroshima, pink and green glutinous rice are used as toppings. “Iga mochi” is prepared differently and eaten on different occasions depending on the region that it is made.
Opportunities and times of eating habits

"Iga mochi" is eaten during autumn festivals held at Kameyama Shrine in Kure city.
How to eat

"Iga mochi" is made with glutinous rice or rice flour and is used to wrap red bean paste. Colored glutinous rice are placed on top as decorations and the mochi is steamed. Either "tsubuan" (=bean paste leaving the texture of the red beans) or "koshian" (=red bean paste passed through a sieve with the bean skins removed) can be used for the red bean paste.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
During the autumn festival season, "iga mochi" is sold at confectionery stores, food stalls, and supermarkets. It is usually store-bought and a popular confectionery among locals. Some shops sell "iga mochi" throughout the year. It is also served as part of the local school lunch menus to educate children about traditional dishes and local diet.

RECIPE

Ingredients (10 items)

Shiratamako(=glutinous rice flour) (or dumpling flour) 200g
Sugar 2g
Hot water (or water) 180~200ml
Sweet red bean paste 150g
Glutinous rice About 30g
Color powder (red, yellow, green) Appropriate amount

Note: It is easier to handle with a vinyl cup or cooking sheet.

How to cook

1. Wash the glutinous rice to be colored and soak it in water for a while.
2. Color the glutinous rice. Dissolve three colors of powdered food coloring in water to make colored water, then soak the washed glutinous rice in it for a while to color it.
3. Add sugar to the shiratamako (dumpling flour) and add hot water. Add the hot water little by little while watching the consistency, and knead well until it reaches the consistency of an earlobe.
4. Divide the red bean paste into 10 equal portions and roll them into balls.
5. Divide the dough into 10 equal portions, flatten them with the palm of your hand, wrap them around the red bean paste, and roll them into balls.
6. Attach colored glutinous rice (3 colors) to the rolled dumplings.
7. Place one at a time in a cup.
8. Steam in a steamer (about 18 minutes on medium to high heat).

Note: If you are not placing them individually in cups, it is a good idea to line the steamer with parchment paper.

provider : Hiroshima Prefecture Council of School Nutritionists Ms. Naomi Yamane

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

Iga Mochi (Steamed Rice Cakes with Red Bean Paste and Colored Rice Grains) ｜ Our Regional Cuisines

Hiroshima Prefecture