Tagane mochi ｜ Our Regional Cuisines

Ibaraki Prefecture

Tagane mochi

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Image courtesy of : Reiko Arata, Professor, Tokiwa University

Main lore areas

Southern region, Shikagyo region
Main ingredients used

Glutinous rice, Uruchi rice

History/origin/related events

Ibaraki Prefecture is still famous for its rice fields and is one of the best rice-producing regions in Japan. Taking advantage of its mild year-round climate and rich water quality, rice cultivation has flourished in Ibaraki since ancient times. Ibaraki Prefecture has also long been known for its glutinous rice, which is used not only to make rice cakes, but also to make other dishes such as rice cakes.
Glutinous rice is not only used to make rice cakes, but is also used to make sekihan (red rice) and okowa (glutinous rice with red beans), and is often eaten on New Year's Day and other special occasions. One of the most popular rice cake dishes in Ibaraki Prefecture is "tagane-mochi. The word "tagane" is said to be an archaic word for "shitogi," which is made by soaking raw rice in water and then pounding it into a firm dough.
Tagane mochi is a local dish widely eaten in Ibaraki Prefecture, especially in the southern part of the prefecture. The southern part of Ibaraki Prefecture is a granary surrounded by Kasumigaura, the second largest lake in Japan, and the Tone River, which is said to have led to the production of a variety of rice cakes, including "tagane mochi," made with glutinous and non-glutinous rice that is abundant in the area.
Tagane mochi is made by mixing glutinous rice with Uruchi rice, which is usually eaten as rice. The shape is flat and oval like a sea cucumber, and they are eaten baked or fried. The rice cake is made by adding beans, aonori (green laver), or other ingredients, and each household has its own unique way of making tagane mochi.
In Ishioka City and Kasumigaura City, they are traditionally made with aonori (green laver). In Ogo, in the northern part of the prefecture, soybeans and white sesame seeds are added, and in Hokota City, in the Kagyo region, shiso seeds are added. It seems that each region of the prefecture had its own version of "tagane mochi.
Opportunities and times of eating habits

Like other rice cakes, tagane mochi is most commonly eaten at New Year's. In Ishioka City, tagane mochi is sold at confectionery stores and is also eaten on a daily basis. Even now, when New Year's Day approaches, many supermarkets and roadside stations sell them.
How to eat

Glutinous rice that has been washed and soaked in water overnight is combined with Uruchi rice that has been soaked in water for one hour and steamed in a steamer for one hour. Then, while pounding with a rice cake pounder, mix in aonori (green laver), salt, white sesame seeds, and other ingredients, and shape into a sea cucumber. Before it becomes too hard, cut it into 1 cm thick slices, bake, and eat. When eaten, the rice balls and beans have a chewy texture. You can also enjoy the flavor of nori (seaweed).
It is often eaten simply with soy sauce, but it is sometimes added to ozoni.
Thinly sliced "tagane mochi" can also be deep-fried and eaten like a rice cracker.
Efforts for Preservation and Succession

(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
In addition to being made at home, they can be purchased at confectionary stores (in Ishioka City) and, depending on the region, at roadside stations and supermarkets. There are various types of "Tagane mochi" sold, including those with green laver, soybeans, green soybeans, sesame, and shiso seeds, depending on the region.

source : Reiko Arata, Professor, Tokiwa University

RECIPE

Ingredients (For 10 persons)

Glutinous rice 3.5 cups
Uruchi-rice 1.5 cups
salt 2 tsp (10g)
Aonori (green laver) 3 1／3 tbsp (10g)
white sesame seeds 2 tbsp or more (20g)
Beating powder (potato starch) to taste

How to cook

1. Wash glutinous rice and soak overnight; wash and soak Uruchi rice in water for 1 hour.
2. Combine and drain, then steam in a steamer for 1 hour.
3. Mix salt, aonori (green laver) and white sesame seeds while pounding with a rice cake pounder.
4. Shape into a shape of a monkfish and sprinkle with flour.
5. Cut into 1cm thick pieces after about 1 hour. When it becomes hard, bake and eat.

provider : Reiko Arata, Professor, Department of Health and Nutrition, Faculty of Human Sciences, Tokiwa University

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Tagane mochi ｜ Our Regional Cuisines

Ibaraki Prefecture

Tagane mochi

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (For 10 persons)

How to cook