Tochi Mochi
A rustic mochi with a unique bittersweet taste

Tochi Mochi
栃餅
栃餅
栃餅
お正月の栃餅と草餅
栃の実
赤い花の咲いた栃の木

About Tochi Mochi

Tochi Mochi (栃餅, tochi mochi) is made from tochi nuts, which are known for their strong astringency and intense bitterness when eaten raw. The raw nuts are so potent that they can even cause a tingling sensation on the tongue. However, through the wisdom and culinary ingenuity of our ancestors, methods were developed to make these nuts not only edible but delicious, a tradition that dates back to the Jomon period in ancient Japan.

In mountainous villages, where rice was scarce, tochi nuts were considered a precious food source. The nuts are encased in a thick shell, typically containing one or two kernels, and ripen into a dark brown color in autumn, growing to a size of 3 to 4 cm. Resembling chestnuts in their round and glossy appearance, they are harvested from October to November. Tochi nuts are rich in nutrients such as potassium, copper, manganese, saponin, and tannins, making them both a healthful and significant ingredient in traditional recipes.

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Regional cuisine of Tottori region

Japanese Cuisine - Local cuisine