Damako Mochi

Cooked rice is lightly mashed, rolled into balls, and dusted with salt to make damako. Simmered in chicken broth from birds like Hinai jidori together with seri greens, burdock, and maitake, it becomes damako mochi. This rustic, warming dish is handed down in homes around Minami-Akita and the Hachirogata area.

Highlights

Unlike kiritanpo, which is wrapped on a skewer and grilled, damako charms with the ease of simply rolling. Softened by the broth, the balls crumble gently for a tender texture. The rice dumplings soaked in savory chicken flavor are simple yet deeply satisfying.

Enjoying the Seasons

Autumn into winter, when new rice ripens, is the true season, and it is cherished as a body-warming hot pot. Rolling the balls together was once a beloved winter scene for whole families.

Access and Basic Information

The Minami-Akita district and the Hachirogata area are its home. It can be tasted at local restaurants nearby and is rooted in home cooking.

A Quick Tip

Do not over-simmer the damako; work quickly once the broth soaks in. Keeping a good shape is the key to its appeal.