Kashiwa Mochi

It is made throughout Shimane Prefecture at the time of Tango no Sekku, and is also popular as a snack for children. It is called “Kashiwa mochi”, but since Kashiwa leaves are not native, they are rooted in Shimane Prefecture as a substitute made of sartriabrose leaves.
The name of “Kashiwa mochi” varies depending on the region. It is called 'kataramochi' in the eastern part, 'maki' in the western part of Ota, and 'Katari-manji' in Oki Islands. Also, what we call the same “maki” is “Sasamaki” of Oki. Even in the prefecture alone, there are various names depending on the region, and you can see that it is profound. The leaves of sartori thorns also have their own names, and are called kara leaves, sakaki leaves, and katari leaves.
Melt glutinous rice and glutinous rice flour in water, then roll the dumpling into a sartori leaf and steam it. Sweet bean paste is contained in the mochi, and red beans and broad beans are used as ingredients. From steamed sartori thorns leaves, a good aroma just invigorates a good appetite.
The leaves of sartori thorns have a smooth surface and are easy to peel off rice cakes. Grease the leaves before steaming or sprinkling them with potato starch to make them easier to peel off. Even if mochi accumulate, it becomes soft again if you boil it again, so it is familiar with snacking and children's treats when you are hungry.