Ichinoseki Mochi Cuisine

In Ichinoseki in the southern part of Iwate Prefecture, a distinctive culture of hospitality centered on mochi has taken root. Since long ago, people have pounded rice cakes for milestones and celebratory days and served them in many seasonings, and the varieties are remarkably diverse, from zunda to walnut to sweet bean to sesame. A single tray lined with several colorful kinds of mochi is a stunning sight, a deep food culture unique to Ichinoseki that delights both the eyes and the palate.

Highlights

The appeal of Ichinoseki mochi cuisine lies above all in its wealth of flavors. Vivid zunda made from mashed young soybeans, fragrant walnut sauce, sweet bean paste, richly flavored sesame, and more offer a different taste with every bite. There are also refreshing mochi topped with grated daikon and even soup style servings similar to ozoni, so the combinations are countless. The soft, chewy texture of freshly pounded mochi brings out each of these flavors all the more.

Enjoying the Seasons

Mochi cuisine has long been essential at seasonal milestones and celebratory occasions. On special days such as the New Year, special mochi dishes grace the table. In the cold season, warm soup style mochi heats the body, while in warmer months lightly seasoned mochi is pleasant to eat. Being able to enjoy flavors that suit each season is another quality unique to Ichinoseki mochi cuisine.

Access and Basic Information

Ichinoseki mochi cuisine can be enjoyed at eateries and restaurants within the city of Ichinoseki. Many are accessible from Ichinoseki Station on the Tohoku Shinkansen, making it easy to stop by during your travels. Some shops offer a tray that lets you sample several kinds of mochi little by little, so you can enjoy a variety of flavors all at once.

A Quick Tip

To enjoy the variety of mochi cuisine, a tray that lets you sample several different flavors little by little is recommended. Start with the lighter flavors and gradually move toward the sweet ones, and you can savor it to the end without tiring of it. Freshly pounded mochi is best while soft, so the trick is to enjoy it while it is warm.