Tagane Mochi

About Tagane Mochi

Tagane Mochi (たがね餅, Tagane mochi) is a beloved traditional dish from southern Ibaraki Prefecture, featuring a unique texture and rich aroma made from a mixture of glutinous rice and regular rice. Deeply rooted in local history, this mochi dish originated in the fertile grain-growing region surrounded by Lake Kasumigaura and the Tone River, where rice has always been plentiful.

The name “Tagane” comes from a historical term for “shitogi,” which refers to soaked and pounded rice cakes. Made using traditional techniques, Tagane Mochi takes on various flavors depending on the region. For instance, in Ishoka City and Kasumigaura City, it is mixed with aonori seaweed; in Daigo Town, soybeans or sesame seeds are added; and in Hokota City, shiso seeds provide a special twist.

Thinly sliced and brushed with soy sauce, it is grilled to accentuate its savory aroma, resulting in a crispy exterior with a soft and fluffy interior. When deep-fried, Tagane Mochi becomes delightfully crunchy, akin to rice crackers. It can also be added to dishes like zoni (Japanese soup) or clear broth, where it absorbs the flavors and turns into a tender and flavorful delight.

Nutritionally, Tagane Mochi is an excellent energy source, rich in carbohydrates. Depending on the ingredients used, it is also packed with minerals from aonori, protein from soybeans, and calcium and antioxidants from sesame seeds, making it a nutritious and balanced food. Its simple yet comforting flavor pairs beautifully with green tea or hojicha, enhancing its roasted aroma.

Today, Tagane Mochi continues to be celebrated as part of Ibaraki's food culture. You can find it sold at roadside stations, local markets, and regional restaurants, as well as served at local events. With its simple yet profound taste, Tagane Mochi offers a perfect way to savor the rich traditions of Ibaraki. Don't miss the chance to experience this delightful regional specialty!

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