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  7. Ibitsu Mochi (Red bean paste mochi)

Ibitsu Mochi (Red bean paste mochi) ｜ Our Regional Cuisines

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  • Hyogo Prefecture

    Ibitsu Mochi (Red bean paste mochi)

Ibitsu Mochi (Red bean paste mochi)

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  • Main lore areas

    All of Hyogo Prefecture

  • Main ingredients used

    Glutinous rice flour, Short-grain rice, Red bean paste, Sarutori-ibara (Smilax china leaves)

  • History/origin/related events

    It is nationally known as "kashiwa mochi," a rice cake filled with sweet bean paste and wrapped in sarutori-ibara leaf (saltoleaf). Mochi is an essential part of celebratory meals on special occasions, particularly during the Children's Day season. In Hyogo Prefecture, as there were not many naturally occurring kashiwa (oak) leaves, saltoleaf was used as a substitute. The name "ibitsumochi" is said to originate from the irregular shape of the sarutori-ibara. While it is called "ibitsumochi" in Awaji, in Kobe and Tanba, it is known as "kashiwamochi", in Kitaharima as "hyottode", and in Nishiharima as "batako", with different names depending on the region.

  • Opportunities and times of eating habits

    It was made on the Boys' Festival on May 5 (or June 5, one month later in some areas) and given as a gift or distributed to relatives and neighbors in return for a congratulatory gift. It was also eaten by farmers during mud-otoshi (an event to thank the workers for their hard work after rice planting) and in between work during the busy season.

  • How to eat

    The process involves kneading a mixture of glutinous rice flour and short-grain rice flour with hot water to form dumpling dough. The dough is then wrapped around sweet bean paste, shaped into balls, and steamed while being enveloped with sarutori-ibara leaf both above and below. Recently, the number of households making this by hand has been decreasing.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    As a city project, the Awaji City Izumi-kai (dietary habit improvement promoters) are teaching local cuisine cooking as part of the menu for their community activities.

RECIPE

Ingredients (5 servings)

  • Glutinous rice flour 60g
  • Shiratamako(=glutinous rice flour) 20g
  • Katakuriko(=potato starch) As needed
  • Water As needed
  • Koshi An (red bean paste) 80g
  • Sarutori-ibara leaves 10 leaves

How to cook

  • 1. Roll out red bean paste into 5 pieces.

  • 2. Mix glutinous rice flour and shiratamako, add water, and knead to the consistency of earlobes.

  • 3. Divide the dough into 5 equal portions, roll out the dough into 5 cm (2 inches) in diameter on the palm of your hand, and wrap the red bean paste filling in the dough.

  • 4. Dip the mochi generously in katakuriko (potato starch), wrap it in two sarutori-ibara leaves, and steam it in a steamer for about 15 minutes.

provider : Awaji City Health Promotion Division

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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