Kashiwa mochi

Kashiwa mochi introduction

It is made throughout Shimane prefecture during the Tango Festival, and is popular as a snack for children. It is called “kashiwa mochi,” but since kashiwa leaves do not grow naturally, those made with sartorii rose leaves have taken root as an alternative in Shimane prefecture. There are various names for “kashiwa mochi” depending on the region. They are called “kataramochi” in the east, “maki” in the western part including Daejeon, and “katarimanji” in the Oki Islands. Also, what is called the same “maki” is the Oki “sasamaki.” Within the prefecture alone, there are various names depending on the region, and you can see that it is profound. The leaves of Sartorii roses also have different names, and they are called katara leaf, saki leaf, and katsuriha. Dissolve glutinous rice and non-glutinous rice flour in water, then roll the dumpling in salty rose leaves and steam. Sweet bean paste is contained in mochi, and azuki beans and fava beans are used as ingredients for red bean paste. The good aroma from steamed Sartorii rose leaves will whet your appetite. Sartorii rose leaves have a smooth surface, making it easy for mochi to peel off. If you add oil to the leaves or sprinkle them with potato starch before steaming, they will peel off more easily. Even if the mochi gets stuck, it becomes soft again when boiled again, so it is popular for snacking when they're a little hungry or as a snack for children.

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Other information

• NameKashiwa mochi
• Area Shimane
• Kind of food Local cuisine

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