Yakimochi (Grilled rice cake) ｜ Our Regional Cuisines

Tochigi Prefecture

Yakimochi (Grilled rice cake)

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Image source: Tochigi Farmers Conference

Main lore areas

All of Tochigi Prefecture
Main ingredients used

Rice, Wheat flour, Corn, Miso

History/origin/related events

In the days when homemade snacks and light meals were prevalent, rice cakes made from leftover rice mixed with flour and miso, shaped, flattened, and then grilled on a "hōroku (=traditional grilling implement)" or in a frying pan, were a beloved taste in households for their miso fragrance and rustic simplicity. Additionally, during the summer when rice was prone to spoilage, turning it into grilled rice cakes was a clever way to keep it to eat.
In the past, these cakes were made with only flour and miso, without any additional ingredients, and cooked by firesides. Depending on the season, rice flour was sometimes used instead of wheat flour. Gradually, seasonal vegetables and other ingredients became common fillings, resulting in various households creating their unique grilled rice cakes.
In some regions, they are steamed or boiled instead of being grilled, and they are enjoyed with dipping in sugar, soy sauce, or kinako (roasted soybean flour). There are numerous variations and adaptations depending on the region and household, and these dishes continue to be cherished as snacks or tea treats in modern times.
Opportunities and times of eating habits

In ordinary households, using leftover rice is a common practice. It is often grilled using a "hōroku" or a frying pan, enjoyed as a snack, prepared when there is not enough rice, and consumed throughout the year. It is still popular today as a simple, easy-to-prepare taste of home.
How to eat

Soak the rice in water for about 10 minutes and drain lightly. In a large bowl, combine the rice with flour, corn, "kounago"(=young sand lance), aonori (=Dried seaweed), dried sesame seeds, and miso. Knead the mixture well and shape it into oval patties. Heat oil in a pan and cook over low to medium heat. The vegetables used inside can vary based on the season, enjoying for a seasonal touch.
Efforts for Preservation and Succession

(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
It is made in ordinary households and passed down as a snack for children. Additionally, it is handed down through various rice cooking workshops and events.

RECIPE

Ingredients (4 servings)

Rice 200g
Wheat flour 150g
Corn(boiled) 100g
Kounago(=young sand lance) 50g
Aonori (=Dried seaweed) 2 tbsp.
Sesame seed 2 tbsp.
Miso 50g
Oil A little

How to cook

1. Soak the rice in water for about 10 minutes, then drain lightly.
2. Blanch the "kounago"(=young sand lance) in hot water.
3. Roast the sesame seeds.
4. In a large bowl, combine rice, flour, corn, "kounago"(=young sand lance), aonori (=dried seaweed), sesame seeds, and miso. Knead the mixture well.
5. Divide the mixture into eight portions and shape them into oval patties with a thickness of about 1.5 cm each.
6. Heat a frying pan, add oil, and cook over medium to low heat until one side forms a light brown crust. Flip them and cook the other side. It's good to occasionally move the patties around in the pan while cooking.

provider : Tochigi Farmers Conference

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

Yakimochi (Grilled rice cake) ｜ Our Regional Cuisines

Tochigi Prefecture

Yakimochi (Grilled rice cake)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook