Sasa mochi is a traditional Japanese sweet typically enjoyed during the summer months. It is a local specialty of Aomori Prefecture, a rice-growing region in Japan, and is known for its unique flavor and refreshing aroma.
What is Sasa Mochi?
Sasa mochi is made by wrapping mochi dough in sasa bamboo leaves and then steaming it. The bamboo leaves impart a subtle earthy fragrance to the mochi while also providing antibacterial properties. Sasa mochi can be enjoyed plain or with various fillings, such as sweet red bean paste or roasted soybean flour.
The History of Sasa Mochi
The origins of sasa mochi can be traced back to the Edo period (1603-1868) in Japan. During this time, sasa bamboo leaves were commonly used for wrapping and preserving food. It is believed that sasa mochi was first created as a way to preserve mochi during the summer months when it was difficult to keep it fresh.
How to Make Sasa Mochi
Making sasa mochi requires a few key ingredients:
- Mochiko: This is a type of glutinous rice flour that is used to make mochi.
- Sugar: This sweetens the mochi dough.
- Water: This is used to hydrate the mochi dough.
- Sasa bamboo leaves: These are essential for wrapping and steaming the mochi.
The process of making sasa mochi involves mixing the mochi dough, wrapping it in the bamboo leaves, and then steaming it until cooked through. The bamboo leaves can be wrapped in a variety of ways, including a triangle shape or a simple roll.
Where to Find Sasa Mochi
Sasa mochi is a popular summertime treat in Aomori Prefecture and can be found in many local shops and restaurants. It is also available online from some specialty retailers.
Sasa mochi is a delicious and refreshing summer treat that is enjoyed by people of all ages in Japan. Its unique flavor and aroma make it a truly special dessert. If you are ever in Aomori during the summer months, be sure to try this local delicacy.
Frequently Asked Questions
What are the benefits of using sasa bamboo leaves?
Sasa bamboo leaves have several benefits, including:
- Antibacterial properties: The leaves help to prevent the growth of bacteria, which can help to keep the mochi fresh.
- Fragrance: The leaves impart a subtle earthy fragrance to the mochi, which enhances its flavor.
- Aesthetics: The leaves add a beautiful and natural touch to the mochi.
Can I use other types of leaves to wrap sasa mochi?
While sasa bamboo leaves are traditionally used to wrap sasa mochi, other types of leaves can be used as a substitute. Some options include banana leaves, grape leaves, or even parchment paper.
How long does sasa mochi last?
Sasa mochi is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. To reheat, simply steam the mochi for a few minutes until warmed through.
Where can I find sasa bamboo leaves?
Sasa bamboo leaves can be found at some Asian grocery stores or online retailers. If you are unable to find them, you can use other types of leaves as a substitute.
The word “Sasa” (欹) refers to the bactericidal effect of the bamboo leaves used to wrap the confection. In the past, people preferred dumplings as a portable meal.
Mochi comes in a variety of forms, and the sweets made with cake or having a mochi-like texture are referred to as mochi gashi (餅菓子).
I coated the mochi in kinako to make Kinako Mochi (きな粉餅) and it was delicious!
In Japan, mochi is a wintertime staple that’s typically consumed in soup dishes. We also love it year-round as Mochigashi.
Sasa Mochi is a variant of Sasa Dango. It’s a simple steamed Mochi wrapped in a bamboo leaf, so I made the rice cake with Kinako (きな粉) roasted soy flour.
Japanese woman Misao Kuwata, 92, is well-known for her sasa-mochi, rice cakes wrapped in bamboo leaves. Her mochi is renowned for its delicate texture, which melts in the mouth and makes people happy. Twice a week, Misao bakes 300 cakes in a single day. She then sends the sasa-mochi to the grocery store, where they quickly disappear off the shelf. Misao remarks, “It takes a lot of time and effort” when discussing her method for creating these sweets, which are made of rice powder, red bean paste, and sugar. A large portion of the work is done by hand, involving repeated sifting and mixing to create the ideal batter. Misao gathers the bamboo leaves she wraps throughout the summer and stores them so she can use them all year. Her life motto is to give everything you have, without holding back.
How to make delicious sasa mochi【Japanese mochi wrapped with bamboo leaves】子供の日 レシピ アメリカ
What is Sasa-mochi?
“Sasa-mochi” is a seasonal specialty made locally in Aomori during the early summer months when new sasa bamboo leaves come in season. Unlike sasa-mochi from other regions, the sasa-mochi in Aomori is wrapped in the sasa leaves without binding and takes advantage of the antibacterial properties of sasa leaves.
Where did sasamochi come from?
Once the mochi is perfected, it is then artfully wrapped in the leaf, It’s said that Sasamochi’s Kanto origins come from Tokyo’s Chomeiji Temple, when former Shoguante Tokugawa Yoshimue planted cherry blossom trees along the Sumida River, which subsequently lured in tourists for the annual hanami.
What is Sasa mochi?
Sasa Mochi is a variant of Sasa Dango. It is a plain steamed Mochi wrapped with a bamboo leaf, so I prepared Kinako (きな粉) roasted soy flour for the rice cake. The white cake is edible as is, but since the yellow flour Kinako usually comes in unseasoned, I added some sugar to it for sweetness.
How to cook Sasa-wrapped mochi?
Place the mochi on the top side of the leaves and wrap them up. Sasa leaves can be omitted if sasa leaves are not available. If the mochi becomes tough, simply roast the sasa-wrapped mochi before enjoying it.