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  7. Heso Mochi (Dented Rice Cakes)

Heso Mochi (Dented Rice Cakes) ｜ Our Regional Cuisines

  • Shizuoka Prefecture

    Heso Mochi (Dented Rice Cakes)

Heso Mochi (Dented Rice Cakes)

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  • Main lore areas

    Central and Western Regions (mainly west of the Fuji River)

  • Main ingredients used

    Joshinko(=short-grain rice flour)

  • History/origin/related events

    "Heso mochi" is offered on the 15th day of August or the 13th day of September of the old calendar when the night is perfect for moon-viewing. This sweet is unique to the central and western regions of Shizuoka prefecture, located on the west of the Fuji River. Another name for this sweet is "heso dango". It is made with Joshinko(=short-grain rice flour), which is shaped into flattened "dango" (=Japanese dumpling) with a dent in the center of each piece. In the past, it was always made with freshly harvested rice from that year and 12 pieces, 13 pieces in the case of a leap year, were offered on a bundle of fresh straw on the day of "tsukimi" (=moon-viewing). It was a tradition for children to go door to door on this day to receive the "heso mochi" being offered.

  • Opportunities and times of eating habits

    "Heso mochi" is offered at moon-viewing events on the fifteenth or thirteenth night of the month in the central and western regions of Shizuoka Prefecture, west of the Fuji River. They are made at home or sold at Japanese confectionery stores.

  • How to eat

    Add boiling water to Joshinko(=short-grain rice flour) bit by bit. Knead the dough until it is as firm as an earlobe. Make round ball shapes with the dough. Use the palm of your hand to flatten the ball shape and add a dent to the center. Steam the mochi (=rice cakes) for 10 to 15 minutes. Prepare red bean paste and place it on top of the mochi (=rice cake) in the center where the dent is.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    This sweet is served as part of the local school lunch menus for events.

RECIPE

Ingredients (15 pieces)

  • Joshinko(=short-grain rice flour) 125g
  • Boiling water 100ml
  • Dried red beans 60g
  • Sugar (soft brown sugar) 70g
  • Salt 1.5g
  • Water 100ml

How to cook

  • 1. Add boiling water to Joshinko(=short-grain rice flour) bit by bit. Knead the dough until it is as firm as an earlobe.

  • 2. Make round ball shapes with the dough from step 1 and make 15 ball shapes. Use the palm of your hand to flatten the ball shapes and add a dent to the center of each piece. Steam the mochi (=rice cakes) for 10 to 15 minutes.

  • 3. Prepare red bean paste and place it on top of the mochi (=rice cake) in the center where the dent is.

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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