Abekawa Mochi
A local specialty with irresistible flavor: Abekawa Mochi

About Abekawa Mochi

Abekawa Mochi (安倍川餅, Abekawa mochi) is a traditional delicacy from the Chubu region, particularly around Shizuoka City. It features freshly pounded rice cakes coated in sweetened soybean flour, known as kinako.

The name "Abekawa Mochi" comes from the nearby Abekawa River. There are two popular stories about its origin: one claims it was named by Tokugawa Ieyasu during the Edo period, while another attributes its fame to the roadside tea houses along the Tokaido highway, where it was a beloved treat for travelers. The dish even appeared in "Tokaidochu Hizakurige," a famous travelogue written by Jippensha Ikku during the Edo era.

To this day, shops serving Abekawa Mochi line the area near the Abekawa Bridge, some boasting over 200 years of history. Since its release on March 17, 1950, Yamadaichi's Abekawa Mochi has become a quintessential Shizuoka souvenir loved by many.

The preparation involves coating freshly pounded mochi with sweetened kinako. If using pre-made mochi, it is typically grilled, softened in hot water, and then generously coated with the flavorful mixture of sugar and kinako.

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