Aka-mochi (Red Rice Cake) ｜ Our Regional Cuisines

Ibaraki Prefecture

Aka-mochi (Red Rice Cake)

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Main lore areas

Kanasago Region and others
Main ingredients used

Red Corn Flour, Kinako (Roasted soybean flour), Sugar

History/origin/related events

Aka-mochi is a red-colored rice cake made from red corn flour. It is said that around the Kamakura period (1185-1333), Anyo Shonin, the founder of Amidadera Temple, brought the seeds of corn, the ingredient of "aka-mochi" (red rice cake), from his native Gunma Prefecture to Nagasu, Bando City, and introduced them there. When the Tone River floods due to heavy rainfall, most crops along the river are adversely affected by water damage, but only tall corn avoided flood damage. Because rice wasn't as abundantly harvested as it is now, it is believed that 'Akamochi,' made from corn, became a source of food. Corn is an annual grass of the Poaceae family. In the summer, it produces ears, and as the autumn harvest approaches, the nutritious grain changes to a reddish-purple color. 'Akamochi' is made by grinding this into powder, and it cannot be made without red corn flour. ecause it can be cultivated in regions where rice and wheat may have difficulty growing, it was often grown in areas prone to flooding, such as rural areas along the Tone River, Naka River (Nakagawa), and Kuji River. However, nowadays, with land improvement leading to the creation of paddy fields, the number of people cultivating corn has become limited, and obtaining corn flour consistently has become challenging. In an era when rice cultivation was not as reliable due to weather conditions and other factors, 'Akamochi' was eaten not only as a staple food to fill the stomach but also enjoyed as a snack during breaks from agricultural work.
Opportunities and times of eating habits

It is said that in the past, it was often made during the autumn season when red corn floure was harvested and was used as a staple food, but nowadays, as red corn flour is rare, people rarely eat it.
How to eat

After thoroughly mixing corn flour with hot water, create dumplings with a diameter of about 5 cm and a thickness of about 1 cm, then boil them in boiling water. At this time, to ensure even cooking, it is good to make a dent in the center so that can cook evenly. When the red dumplings begin to float to the surface, scoop them up and sprinkle with sweet red bean paste, kinako (roasted soybean flour), or other toppings to enjoy. Mochi made with red corn flour tends to become hard when it cools down, so it's better to eat it while it's still warm. If it becomes too hard, you can reboil it to make it soft again before eating.
Efforts for Preservation and Succession

(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
Nowadays, with the difficulty of obtaining red corn flour, only a few children have ever eaten it. For this reason, "aka-mochi" are made as part of cooking classes held at school to teach local food culture.

RECIPE

Ingredients (4 servings)

Red Corn Flour 300g
Hot Water 320ml
Kinako (Roasted soybean flour) 6g
Sugar 2g

How to cook

1. Put the flour in a bowl, mix while adding hot water, and shape it into a round shape when it becomes as soft as earlobe.
2. Place the formed red corn flour ball into boiling water, remove them once they float, and then serve them hot with a sprinkle of kinako (roasted soybean flour).

provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council)

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

Aka-mochi (Red Rice Cake) ｜ Our Regional Cuisines

Ibaraki Prefecture