# Hoba Meshi (Kinako Mochi Rice) ｜ Our Regional Cuisines

**Cuisine Name**: Hoba Meshi (Kinako Mochi Rice)

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Fukui Prefecture

## Main Ingredients Used
Hoba Leaves(Magnolia Leaves), Rice, Kinako (Roasted soybean flour), Sugar

## History, Origin, and Related Events
In Fukui Prefecture, there is a celebration called "Satsukiage" after the completion of rice planting in the village. One of the treats served during this celebration is "ho’obameshi," where hot rice and sweet kinako (soybean flour) are wrapped in hō (magnolia) leaves, pressed, and made into a compact form. The use of hō leaves allows the fragrance to blend well with the piping hot rice, enhancing its flavor. Additionally, the convenience of portability and easy storage made it suitable not only for the "Satsukiage" celebration but also as an energy replenishment during the strenuous labor of rice planting.Moreover, it is said that the kinako, resembling the pollen on rice ears when the rice plants bear fruit, was used as a prayer for a bountiful harvest. Despite its simplicity, "hobameshi" was recognized for its cultural significance, and in 1986, during the "Furusato Onigiri Matsuri" (Hometown Rice Ball Festival) held by the Food Agency (now the Ministry of Agriculture, Forestry, and Fisheries), it was selected as one of the "100 Best Hometown Rice Balls."

## Opportunities and Times of Eating Habits
When the fresh "hoba (=magnolia)" leaves are available. The peak season for "hobameshi" is typically from early to late May when rice planting takes place.

## How to Eat
Soak the relatively uniform-sized "hoba(=magnolia)" leaves in water for a while to remove bitterness. Place two leaves together with the underside facing up (the distinction between the front and back may vary by region) in a cross shape. In the center, place rice mixed with sugar and "kinako (=roasted soybean flour)". Gently fold both leaves to wrap the rice mixture. Secure with straw and press from above with a weight for a while. Allow the "hoba" leaves and rice to meld, transferring the leaf fragrance to the kinako rice. The key is to use freshly cooked rice that is hot enough to change the color of the raw hō leaves

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is made in various households and is also introduced by organizations promoting regional traditional dishes.

## Ingredients
- Rice: 800g
- Kinako (Roasted soybean flour): 4 tbsp.
- Sugar: 2 tbsp.
- Salt: a pinch
- Hoba leaves(Magnolia leaves): about 16
- Palm leaves (shuro): as needed

## Recipe
1. 1. Wash the ho'oba leaves and remove excess water. Soak them in water for a while to remove bitterness.
2. 2. Mix kinako, sugar, and salt.
3. 3. Arrange two leaves in a cross shape with the back side up, place kinako, lightly squeezed rice, and kinako in the center, and fold both leaves to wrap.
4. 4. Place a light weight on top and let it sit until the color of the leaves changes.

## Provider Information
provider : "Hotto Surune Furusato no Aji" (Fukui Prefecture)

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