Dish

Kashiwa-mochi

Kashiwa Mochi

Kashiwa-mochi is a popular sweet in Japan, especially during the Boys' Festival (Tango no Sekku) on May 5th. The oak leaf is not edible and is used to add flavor and aroma to the mochi. The sweet red bean paste filling is made from boiled azuki beans and sugar. Kashiwa-mochi is usually eaten as a snack or dessert. It is soft and chewy with a subtle oak flavor and a sweet filling.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Kashiwa-mochi originated in the Kanto region of Japan and is believed to have been eaten since the Edo period (1603-1868). It was originally made with mugwort leaves instead of oak leaves. The oak leaf was later used because it was believed to have insect-repelling properties. Kashiwa-mochi is now a popular sweet throughout Japan and is often enjoyed during the Boys' Festival.

Dietary considerations

Vegetarian, vegan (if made without animal products)

Variations

There are variations of kashiwa-mochi that use different types of beans for the filling, such as white beans or green soybeans. Some variations also use different types of leaves for wrapping, such as cherry blossom leaves or bamboo leaves.

Presentation and garnishing

Kashiwa-mochi is traditionally presented with the oak leaf facing up. It is often garnished with a cherry blossom or a small flag with a picture of a carp, which is a symbol of strength and success in Japanese culture.