DISH RESEARCH · Dish
Abekawamochi
Shizuoka mochi coated with sweetened roasted soybean flour.
About Abekawamochi
Abekawa mochi is a Shizuoka confection of soft rice cakes covered in sweetened kinako. This profile follows Visit Shizuoka's traditional grilled version, using sliced mochi and a coating of roasted soybean flour, sugar and salt.
The mochi itself is mild and gently rice-sweet, allowing the kinako's warm roasted-soy flavour to dominate. Sugar rounds the coating into a nutty sweetness while a small amount of salt sharpens it.
The pieces are soft, stretchy and chewy beneath a dry pale-beige coating. Grilling gives the mochi a lightly blistered surface before the hot-water dip helps the powder cling evenly.
Allergens in this recipe
Contains: Soy.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Abekawamochi
Visit Shizuoka's grilled Abekawa Mochi.
- Sliced mochiChewy rice-cake base
- Kinako (roasted soybean flour)Roasted coating
- SugarCoating sweetness
- SaltFlavour balance
- Hot waterBrief softening dip
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Sliced mochi:
- Kinako (roasted soybean flour): . Mapped to the established soybean-flour route; kinako's roasted form is retained in the ingredient name
- Sugar:
- Salt:
- Hot water:
Origins & food traditions
Visit Shizuoka identifies Abekawa mochi as a traditional Shizuoka signature confection and supplies the complete grilled-mochi recipe selected here. Japanese Cooking 101 independently describes the regional sweet as mochi coated with kinako soybean powder and sugar.
Countries
- Japan
- JapanCatalogue link pending review
Cuisines & regions
- Japanese Cuisine
- Shizuoka Cuisine