# Kaki Mochi ｜ Our Regional Cuisines

**Cuisine Name**: Kaki Mochi

**Region**: Our Regional Cuisines

## Main Lore Areas
Katori City

## Main Ingredients Used
Glutinous Rice

## History, Origin, and Related Events
Kakimochi is mainly eaten as a snack with tea, deep-fried in oil or grilled over charcoal, and is said to originate from the "kakimochi" that was made with rice cakes during the New Year in the lunar calendar. There are two ways to eat it: deep frying the dried rice cake in low-temperature oil or grilling it over charcoal, and it is said to taste best after one month. Kakimochi can be stored in a mesh bag in a well-ventilated place for up to one year.Glutinous rice grown in the granary area of the Tone River basin produces sticky and tasty rice cakes. Chiba Prefecture is the largest producer of early rice in eastern Japan, thanks to its mild climate, abundant water, and lush greenery. The most common variety of rice produced in Chiba is Koshihikari. "Fusa-Kogane," a variety that has been produced in Chiba since 2006, and has large grains and a fluffy texture. It is characterized by its slightly soft, firm consistency and its resistance to hardening even when cold. Similarly, "Fusaotome," a breed originally developed in Chiba Prefecture, is an early ripening variety that has been produced since 1998. It is characterized by large grains, moderate stickiness, and a light flavor. The original "Grain Subusuke," the first variety developed in 14 years, has been in production since 2020. It is said to have large grains with moderate stickiness and elasticity.

## Opportunities and Times of Eating Habits
It is eaten mainly as a snack throughout the year, regardless of the particular time of year.

## How to Eat
Put steamed glutinous rice, peeled and grated taro, salt, sesame, seaweed, and other ingredients into a rice cake pounder. After pounding, roll out the mixture into a fish cake shape. After about two days, cut into 2 to 3 mm thick sliced pieces, and hang them in the shade for two days or put them in a mesh bag and hang them in a well-ventilated place. After about half a month, they will dry out and can be stored and used as needed.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Commercial products are available at roadside station stores, specialty stores, and grocery stores.

## Ingredients
- Glutinous rice: 3 squares
- [Ingredients for mixing] Taro: 08月10日 of tea cup (peeled and grated)
- [Ingredients for mixing] Salt: 2 tbsp.
- [Ingredients for mixing] Black sesame seeds: 2 tbsp.
- [Ingredients for mixing] Nori (seaweed): 3-4 sheets
- [Ingredients for mixing] Baking soda: 1 tbsp.

## Recipe
1. 1. Put steamed glutinous rice and ingredients for mixture into a rice cake pounder.(Tear nori (seaweed) into pieces and pound for a longer time than normal rice cakes. If you use less salt, the rice cake will crack easily after it is made into kakimochi.)
2. 2. When the rice is done, roll it out into a fish cake shape. (The size of two rice cakes should fit inside the kouji-buta (small wooden box).
3. 3. After about 2 days, cut into 2 to 3 mm thick slices with a knife, and hang them one by one in the shade for 2 days, or put them in a mesh bag and hang them in a well-ventilated place.
4. 4. fter about half a month, they will dry out, so store them and use them as needed.

## Provider Information
provider : "Boso no Furusato Ryori" (Agriculture Chiba Publishing Department)

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