Gohei-mochi

Gohei-mochi is cooked rice half-pounded and shaped onto a skewer, then coated in a sweet-savory miso sauce with walnut or sesame and grilled. Loved mainly in the Kiso area and southern Nagano, the fragrant miso aroma stirs the appetite. In mountain districts where rice was precious, it was made as a feast for special days.

Highlights

Its shape differs by area, from a sandal form to a dumpling form. The sauce uses walnut, perilla, or sesame, so aroma and richness vary by shop. The fragrant char from grilling over charcoal is a charm unique to gohei-mochi.

Enjoying the Seasons

Enjoyable all year, it is especially popular from autumn into winter, when a warm gohei-mochi cheers a chilled body. Biting into a freshly grilled one while strolling a Kiso post town is a highlight of the journey.

Access and Basic Information

You can taste it in Kiso road post towns such as Kiso-Fukushima and Narai-juku. Around Kiso-Fukushima Station there are shops serving it, perfect to enjoy alongside a post-town walk.

A Quick Tip

Freshly grilled is the most fragrant and delicious, so enjoy it on the spot. Since sauce flavors differ by shop, comparing them as you walk is a fun way to explore.