Special Mochi in Yamanashi prefecture – How to make mochi – mame mochi, Bean rice cake

When we pound Mochi, we made two kinds – plain one and Yamanashi special one!
I think each region in Japan, or each family has seciet recipe especialy for traditonal food.

Their Mochi use,
roasted peanuts
sugar
Aonori (green seaweed powder)
Mikan’s skin (Japanese orange’s skin, dried and roasted)
… with sticky rice.

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when you pound the rice, add all of them ( you don’t measure the ingredients, just as much as you like) then pound together.

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It’s same way to make regular Mochi. Make the shape, slice, then dry.

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I had no idea to use seaweed with orange peel for Mochi until I got married and have relatives in Yamanashi, but I just fell in love with it!
It’s rich flavored with the roasted orange peel and good texture of peanut.
When you make home-made Mochi, please try! 🙂

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2 thoughts on “Special Mochi in Yamanashi prefecture – How to make mochi – mame mochi, Bean rice cake

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