Mikan Mochi
A traditional mochi blending the sun of Kishu and the aroma of mandarins, offering a refreshing sweetness

เกี่ยวกับ Mikan Mochi

Mikan Mochi (みかん餅, Mikan mochi) is a traditional confectionery from Wakayama Prefecture, crafted using the region’s prized mandarins. It is celebrated for its refreshing citrus aroma and the gentle sweetness of glutinous rice. This charming delicacy represents the heritage and natural bounty of Kishu.

The history of mandarin cultivation in the Arida region dates back to the Tensho era (1574), when Ito Magouemon brought mandarin seedlings from Yatsushiro in Kyushu (nowadays Kumamoto Prefecture) and planted them in Arida. Although the terrain, surrounded by mountains and seas, wasn’t suitable for rice farming, its mild climate and slopes made it perfect for mandarin cultivation. Encouraged by the Kishu domain, mandarin farming flourished across the area.

In 1634, Tokigahara Toubee transported mandarins by ship to Edo (modern-day Tokyo), where their deliciousness quickly became well-known. Additionally, a famous tale recounts how Kii no Kuniya Bunzaemon, a wealthy merchant, braved stormy seas in 1685 to deliver mandarins to Edo, earning immense wealth in the process. These efforts helped establish Arida mandarins as a representative specialty of Kishu that gained nationwide recognition.

Mikan Mochi, born from the local cuisine of Kishu and research into regional cooking, captures the essence of these premium mandarins. It is made by placing mandarins atop steamed glutinous rice, then peeling and pounding both together. The resulting mochi boasts a vibrant hue, a delightful citrus fragrance, and a subtle tartness, offering a taste that truly reflects the blessings of Kishu’s land and traditions.

In May, mandarin trees blossom with white flowers, filling the terraced fields with a sweet aroma. The hills turn golden with fruit in autumn, and from October to December, harvest season begins. Mikan Mochi encapsulates the harmony of Kishu’s nature and rich history, beloved by locals and visitors alike. It is delicious as is, but lightly roasting the surface adds a crispy exterior while keeping the inside soft and melty, providing a contrast that elevates its flavor.

Mikan Mochi, packed with the essences of Kishu’s nature and heritage, tells a story of history and land in each bite.

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