# Hangesho Mochi/Komugi Mochi/Sanaburi Mochi ｜ Our Regional Cuisines

**Cuisine Name**: Hangesho Mochi/Komugi Mochi/Sanaburi Mochi

**Region**: Our Regional Cuisines

## Main Lore Areas
Entire prefecture

## Main Ingredients Used
Crushed wheat, glutinous rice, roasted soybean powder

## History, Origin, and Related Events
The 11th day after the summer solstice is known as "Hangesho." In the Nara Basin, the wheat harvest ends and the first stage of the rice planting is completed around the time of "Hangesho," so "Hangesho Mochi" is made as a way to take a break. "Hangesho Mochi" is made by mixing tsubushi komugi (crushed wheat) and glutinous rice, so it is sometimes referred to as "Komugi Mochi." It is also called "Sanaburi Mochi," as it is eaten at the Sanaburi ceremony to thank the gods of the rice paddies after the rice planting.

## Opportunities and Times of Eating Habits
It is often eaten at the end of rice planting. Some regions give it as an offering to the rice paddies.

## How to Eat
"Hangesho Mochi" contains wheat, making it chewy without being sticky, and it is easy to digest without feeling heavy in the stomach.

## Efforts for Preservation and Succession
Some farmers make "Hangesho Mochi" each year when the farm work is over. "Hangesho Mochi" can also be purchased at Japanese confectionary stores.

## Ingredients
- Tsubushi komugi (crushed wheat): 2.5 cups
- Mochiko (glutinous rice): 2.5 cups
- Kinako (roasted soybean flour): To taste
- Sugar: To taste
- Salt: To taste

## Recipe
1. 1. Wash the glutinous rice and soak in water overnight.
2. 2. Lightly rinse the crushed wheat.
3. 3. Drain the rice from step 1 and place in a steamer, then place the crushed wheat from step 2 on top and steam.
4. 4. Make mochi from the ingredients in step 3 with a mochi maker (add the wheat later on to maintain the chewiness).
5. 5. Roll into a ball and sprinkle with a mixture of roasted soybean flour and sugar.

## Provider Information
provider : Recipe source: Nara prefecture

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