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  7. Futsumochi (Mugwort Mochi)

Futsumochi (Mugwort Mochi) ｜ Our Regional Cuisines

  • Saga Prefecture

    Futsumochi (Mugwort Mochi)

Futsumochi (Mugwort Mochi)

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  • Main lore areas

    All of Saga prefecture

  • Main ingredients used

    Glutinous rice, Mugwort

  • History/origin/related events

    In Saga Prefecture, known for its thriving rice cultivation, both short-grain rice and glutinous rice are widely grown, boasting some of the highest production volumes in the country. As a result, there are many local dishes made with glutinous rice, and Futsu Mochi is one of them. Futsu Mochi refers to what is commonly known as yomogi mochi, where futsu denotes the Japanese mugwort plant (yomogi). In spring, people use a basket called soke without handles to gather mugwort growing around rice fields and roadsides, and then make these mochi at home. Additionally, on March 3rd, during the Hinamatsuri or Doll's Festival, it is common nationwide to offer diamond-shaped rice cakes (hishimochi), but in Saga, Futsu Mochi is offered instead.

  • Opportunities and times of eating habits

    In spring, when young mugwort leaves sprout, they are often used to make these dumplings. These dumplings were traditionally enjoyed as offerings during the Girls Day (March 3rd), Boys Day(May 5th), and Hana Matsuri (flower festival). They also served as one of the snacks to celebrate the arrival of spring.

  • How to eat

    Steam glutinous rice and pound the mochi. Combine the well-grinded mugwort with the pounded mochi and continue pounding thoroughly. Take one portion of the mochi, stretch it out, and wrap it around the pre-cooked sweet red bean paste. Wash the mugwort thoroughly and boil it in boiling water with a pinch of salt and baking soda. Afterward, soak it in cold water for about 20 minutes and grind it into a paste using a mortar or a blender.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is commonly made in households and is also sold in local Japanese confectionery shops and roadside stations in the prefecture.

RECIPE

Ingredients (8)

  • Mochi 300g
  • Mugwort 80g
  • Red bean paste 300g

How to cook

  • 1. Steam the mochi with a damp cloth. Mix well-cooked and mashed mugwort with them.

  • 2. Divide it into 8 equal parts, spread the mochi, and shape it while wrapping the filling.

provider : Saga local cuisine

Recipes vary depending on the region and home.

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516