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  7. Beta-mochi (Wheat cake with Kinako)

Beta-mochi (Wheat cake with Kinako) ｜ Our Regional Cuisines

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  • Fukuoka Prefecture

    Beta-mochi (Wheat cake with Kinako)

Beta-mochi (Wheat cake with Kinako)

Related images
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  • Beta-mochi (Wheat cake with Kinako)
    DOWNLOAD

    Image source: Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Beta-mochi (Wheat cake with Kinako)
    DOWNLOAD

    Image source: Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Main lore areas

    Buzen Area

  • Main ingredients used

    Wheat flour, Kinako (Roasted soybean flour), Azuki bean paste

  • History/origin/related events

    In Fukuoka Prefecture, where wheat production is large, many farmers have been growing wheat in addition to rice. Wheat is powdered in each household and made into Dango, which is eaten as a snack during farm work or as a hospitality for guests, and is always made during "Sanabori". The word "Sanabori" is said to be derived from "Sanobori," or "ascending to the heavens," as the god of rice fields rises to the heavens after watching the planting of rice. It has been passed down to the present day as an important event for farmers to thank the god of rice fields for the safe completion of rice planting, to thank those who participated in rice planting, and to wish for a bountiful autumn harvest with a banquet and feast. The word "Beta-mochi" comes from "Beta," a fish caught in the Buzen Sea. In the area around Buzen City, the tongue sole is familiarly called "Beta" and is a common fish eaten locally. The name "Beta-mochi" is said to have come to be associated with the word "Beta" of the tongue sole in this region, as "Beta-mochi" is made into a flat shape like a "Beta" fish.

  • Opportunities and times of eating habits

    It is eaten throughout the year as a snack at home. Some regions make it by kneading sweet potatoes and other ingredients into the dough.

  • How to eat

    The traditional way of eating is to have it covered with plenty of Kinako (Roasted soybean flour) with sugar or with a slightly loosened azuki bean paste. Recently, some shops have begun to use more toppings and treat "Beta-mochi" as a sweet.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is handled at Japanese confectionery stores. It is often served at traditional events and gatherings, and has been passed down along with the event.

RECIPE

Ingredients (for 2 servings)

  • Wheat flour 200g
  • Water 100 ml
  • Salt 2g
  • Kinako (Roasted soybean flour) 100g
  • Sugar 50g
  • Salt 1g
  • White sesame seeds As needed (To taste)

How to cook

  • 1. Combine wheat flour, water and salt in a bowl and roll into an earlobe shape.

  • 2. Roll out the dough with a rolling pin to a thickness of 1 cm, and cut into diamond shapes of 3 cm x 4 cm.

  • 3. Put the dumplings in plenty of hot water and boil them up like somen noodles.

  • 4. While still slightly moist, dip the dumplings in Kinako (Roasted soybean flour) with sugar and salt and sprinkle over the dumplings.

provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

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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