EnglishTaganemochi
One of the most popular mochi dishes in Ibaraki
Taganemochi introduction
Tagane Mochi is a local dish that is widely eaten in Ibaraki Prefecture, mainly in the southern part of Ibaraki Prefecture. In the southern part of Ibaraki Prefecture, it is a granary area surrounded by Kasumigaura and Tone River, which boasts the second largest lake area in Japan, so various mochi such as “taganemochi” made using abundant glutinous rice and glutinous rice are made It is said that it became.
“Tagane mochi” is made by mixing glutinous rice and “glutinous rice” that is usually eaten as rice. The shape can be eaten flat in such an oval shape, baked or fried. In the “taganemochi”, beans and green lavers are added, and so on, to make “taganemochi” with various ideas depending on the household.
In Ishioka and Yakasumigaura, it is traditionally made with blue paste. Soy beans and white sesame are put in Daigo in the northern region of the prefecture, and in Hokota City in the Shikyo region, the fruit of the shisonen is put. It seems that there were “tagane mochi” in various parts of the prefecture.
“Tagane mochi” is made by mixing glutinous rice and “glutinous rice” that is usually eaten as rice. The shape can be eaten flat in such an oval shape, baked or fried. In the “taganemochi”, beans and green lavers are added, and so on, to make “taganemochi” with various ideas depending on the household.
In Ishioka and Yakasumigaura, it is traditionally made with blue paste. Soy beans and white sesame are put in Daigo in the northern region of the prefecture, and in Hokota City in the Shikyo region, the fruit of the shisonen is put. It seems that there were “tagane mochi” in various parts of the prefecture.
