Seigaku Mochi
A traditional delicacy born from the spirit of mutual support: Seigaku Mochi

About Seigaku Mochi

Seigaku Mochi (性学もち, Seigaku mochi) is a traditional dish from the Katori and Kaiso regions of Chiba Prefecture. This unique type of mochi dates back to the late Edo period and was created by Yugaku Ohara, a farmer and community leader. The name “Seigaku” comes from Ohara’s philosophy of “Seigaku,” which emphasizes the harmony between morality and economy, advocating for a life based on mutual support and cooperation. Seigaku Mochi embodies this philosophy in every bite.

What sets Seigaku Mochi apart is that it’s made not with glutinous rice but with regular non-glutinous rice. The rice is steamed twice and then pounded with a traditional mortar and pestle, giving it a distinctive texture that differs from typical glutinous rice mochi. Unlike standard mochi, Seigaku Mochi doesn’t harden quickly, making it easy to store and enjoy over a longer period. Its smooth texture with less stickiness also makes it safer to eat, even for the elderly, as it’s less likely to cause choking.

Seigaku Mochi is highly versatile in the kitchen. Whether added to soups or hotpots, it retains its shape, and it can also be enjoyed in stir-fries or even as a dessert. Its softness and resistance to melting are part of its unique charm. From everyday family meals to special celebrations, Seigaku Mochi plays an important role in a variety of culinary settings, making it a cherished taste of local tradition.

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