EnglishKirazumochi
Somewhere in the sweetness of the sweetness
Kirazumochi introduction
Okara, which is a byproduct of tofu making, can be eaten throughout Japan and is called “Unohana”, “Kiram”, “Karasu”, and “Oama”. The name “kirido” comes from “cutting” which you do not have to cut with a knife when cooking. In addition, it is said that dishes using “kirin” were served as auspicious ones, with the desire to “do not cut the edge” in the wedding ceremony.
The local confectionery made using this okara is “Kirazumochi”. Kirazumochi is a mochi that is wrapped in a dough mixed with glutinous rice and kirashi. It is known only in the Ogawa district in western Sakawa-cho.
In the old days, it was customary to make tofu before the New Year, and the house that grinds the soybeans were grinded a lot of soybeans from each family. When you make tofu, it comes out. This okara was “Kirazumochi” and it was eaten in New Year just like tofu.
The local confectionery made using this okara is “Kirazumochi”. Kirazumochi is a mochi that is wrapped in a dough mixed with glutinous rice and kirashi. It is known only in the Ogawa district in western Sakawa-cho.
In the old days, it was customary to make tofu before the New Year, and the house that grinds the soybeans were grinded a lot of soybeans from each family. When you make tofu, it comes out. This okara was “Kirazumochi” and it was eaten in New Year just like tofu.
