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  6. Abekawa Mochi

Abekawa Mochi ｜ Our Regional Cuisines

  • Shizuoka Prefecture

    Abekawa Mochi

Abekawa Mochi

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  • Main lore areas

    Shizuoka City

  • Main ingredients used

    Mochi(=Rice Cake), Kinako (Roasted soybean flour),Sugar

  • History/origin/related events

    "Abekawa Mochi" is a regional dish in the Chubu region, with Shizuoka City at its center. It consists of freshly made mochi (rice cakes) coated with kinako (roasted soybean flour) mixed with sugar. The name "Abekawa Mochi" is derived from the Abekawa River that flows through the prefecture. There are two theories about the origin of the name: one suggests that it was named by Tokugawa Ieyasu during the Edo period, and the other claims that it became famous as a specialty sold at the Abekawa River teahouses among travelers on the Tokaido highway.
    Even in the present day, at the foot of the Abekawa Bridge, there are shops offering Abekawa Mochi, with some establishments boasting a history of over 200 years. This treat also makes an appearance in the travelogue "Tokaido-chu Hizakurige" written by Jippensha Ikku during the Edo period.

  • Opportunities and times of eating habits

    "Abekawa Mochi" is enjoyed throughout the year and is not limited to a specific season. People often make it at home as a snack or light meal. Additionally, due to efforts to enhance its shelf life, Abekawa Mochi is also sold as a souvenir, making it a popular choice for those looking for a gift to bring back to people outside the prefecture.

  • How to eat

    Sprinkle freshly pounded mochi with a mixture of sugar and roasted soybean flour (kinako). Alternatively, when using cut mochi, lightly dip it in hot water after baking, then coat it with a mixture of sugar and roasted soybean flour (kinako).

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is easily made at home, and during the "Furusato Kyushoku Shukan" (Hometown School Lunch Week) initiative promoted by the prefecture, it may also be featured on school lunch menus. In addition to kinako (roasted soybean flour), the Abe River mochi sold in stores may also come with a filling of sweet red bean paste.

RECIPE

Ingredients (4 servings)

  • cut mochi (rice cake) 8
  • Kinako (Roasted soybean flour) 40 grams
  • Sugar to taste
  • Salt a little

How to cook

  • 1. Mix sugar and a pinch of salt into the kinako.

  • 2. After grilling the mochi, lightly dip it in hot water to soften.

  • 3. Place the mochi in the kinako mixture, coating it with the powdered mixture.

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

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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