Kashiwa mochi

Kashiwa mochi introduction

“Kashiwa mochi,” which is popular all over Shimane prefecture, is a traditional Japanese confectionary made at Tango Festival and events called “mud removal” after rice planting. Nationwide, this mochi is often wrapped in kashiwa leaves, but since kashiwa trees do not grow naturally in Shimane prefecture, sartoriibara (also known as katara, sunkirai) leaves are used instead. When steamed, these leaves give off a unique aroma and add a rich flavor to mochi. The mochi dough is made by kneading glutinous rice and non-glutinous rice flour with water, and is wrapped with moderately sweet red beans or fava bean paste. The steamed mochi, combined with the scent of sartori-rose leaves, allows you to enjoy a simple yet deep flavor. This “kashiwa mochi” has a different name depending on the region, and is called “kataramochi” in the east, “maki” in the western part, and “katarimanji” in the Oki Islands. The scene where families collect Sartorii rose leaves and make “kashiwa mochi” together at Tango no Sekku and farm work milestones is a warm tradition nurtured by Shimane's climate. Please enjoy this special flavor of Shimane's nature and culture.

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Other information

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

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Local cuisinerelated dishes