EnglishKibimochi, Awamochi, Tochi Mochi
Unique flavor and rustic taste
Kibimochi, Awamochi, Tochi Mochi introduction
Kyoto Prefecture is home to the Tango Mountains in the north and the Tanba Mountains in the center, and a low mountain area of less than 1000 meters, from the Chutan region to the Nantan region. From the Tanba Mountains, large and small rivers, such as the Katsura-gawa River, flow through the mountains, and are dotted with satoyama. Because rice and wheat could not be harvested enough in mountainous areas where there are few plains, rice cakes were made using millets such as kibi and abalone and rice cakes. It is said that when rice was not satisfied, it was eaten instead of staple food.
In the past, millet was grown everywhere, but since rice has been improved and it became easier to grow, millet on the contrary, has become a rarity. However, in recent years, it has become increasingly attracting attention as a healthy diet due to its high nutritional value.
Tochi rice is harvested from September to October, so “Tochi-mochi” is also made and eaten during this period. Both “kibimochi” and “awamochi” were made for the end of the year, and the custom of eating millet mochi during the New Year holidays has been handed down to the region.
In the past, millet was grown everywhere, but since rice has been improved and it became easier to grow, millet on the contrary, has become a rarity. However, in recent years, it has become increasingly attracting attention as a healthy diet due to its high nutritional value.
Tochi rice is harvested from September to October, so “Tochi-mochi” is also made and eaten during this period. Both “kibimochi” and “awamochi” were made for the end of the year, and the custom of eating millet mochi during the New Year holidays has been handed down to the region.
