Tochimochi

Tochimochi, which has dark grains and is slightly brownish, has been eaten since ancient times at the foot of Mt. Hakusan. A long time ago, in mountainous areas where there were few flatlands and not much rice could be harvested, it is said that it began when they mixed white rice or mochi seeds with white rice or mochi rice to secure even a little bit of staple food, and ate an increased amount. Tochimochi is a dish born from the wisdom of mountain life, and even now, in the Hakusan roku region, there is a custom of making this mochi on New Year's holidays and festivals. This food, which cannot be eaten without going through a very time-consuming process called removing lye, has been eaten since ancient times, and has been handed down to the present day. The flavor is simple, with just the right amount of lychee flavor, and is characterized by a refreshing aftertaste with a mild sweetness. There are simple round mochi with red bean paste and others with bean paste sprinkled on the outside.