Tochi Mochi
A rustic mochi with a unique bittersweet taste
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.
Related videos
Reviews
There are no reviews yet.
Regional cuisine of Tottori region
Japanese Cuisine - Local cuisine
Kind of food
Recommended
-
Mitarashi Dango
Gifu / >Local cuisine -
Toyama Black Ramen
Toyama / >Ramen -
Sukugarasu Tofu
Okinawa / >Local cuisine -
Soba-gaki
Nagano / >Soba & Udon -
Yoshino Torimeshi
Oita / >Bento & Onigiri -
Chichibu Soba
Saitama / >Soba & Udon -
Nama Morokoshi
Akita / >Local cuisine -
Kujukushima Oyster Rice
Nagasaki / >Don dish