Tochi Mochi

Tochi Mochi introduction

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.

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Other information

• NameTochi Mochi
• Area Tottori
• Kind of food Local cuisine

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