Ibaraki Prefecture

Tagane mochi

Tagane mochi
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  • Image courtesy of : Reiko Arata, Professor, Tokiwa University


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.