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Niigata-uonuma Kogane-Mochi
Home > Niigata
Co., Ltd. Shinkawaya
19, Takayama Hei, Tokamachi City, Niigata, Japan

Product Name: freshly cut rice cakes
Raw Materials: rice glutinous rice (Uonuma), citric acid

Uonuma-produced Kogane glutinous rice, new rice, old-fashioned method of pounding

Store in the refrigerator after opening the package.

Kogane-Mochi


I'm sure there are many people who buy rice for their regular meals with the variety in mind, but when it comes to rice cakes, it's common for people to be indifferent. But did you know that there are actually many different kinds of glutinous rice? The number of rice varieties that a "rice DNA appraisal company" can appraise is 295 varieties of rice, 50 varieties of rice for sake and 68 varieties of rice for rice cakes, which is a surprisingly large number of rice cakes. Well, to put it simply, there is more than one glutinous rice in each prefecture, isn't there?

The best type of rice cake (as the Niigata people say) is the Kogane Mochi. I don't know if it's good or not.


The first thing I did was to try the isobe-yaki, and it was delicious. But the taste of the seaweed and soy sauce was so strong that it was impossible to describe the flavor of the rice cake. Normally, I find myself eating a lot of "saou no kiri mochi" (cut rice cakes) that are sold to the public, but I can't see the difference in comparison. However, there is something delicious about it. For the time being, let's just say it's naturally delicious. While Miyagi's "Miyakogane" has a savory flavor, this rice cake gives the impression of being refined and free of habits.

Later, I tried to eat it as a zoni. After all, this rice cake has no peculiarity and goes well with Zoni. Maybe the method of making the zoni was good, but the rice cake is firm and not melted. No, I feel like I've had a delicious zoni for the first time in a long time. After all, good food is good food, isn't it?

[ How to cook ]
To grill: Grill over low heat, returning it carefully so that it cooks well to the inside.
To boil: Put the rice cake in water and heat it. Bring to a boil, reduce heat to low and leave for 1 to 2 minutes and serve.
..It said on the bag.

[ It bakes well in a frying pan ]

Later, when I was watching TV, they introduced a method of baking that makes it as delicious as freshly cooked.
  • Put the frying pan with water on the baking surface.
  • Add a tablespoon of water, cover and heat for 30 seconds.
  • Turn off the heat and steam for 7 minutes.

By the way, the most delicious rice cake is Usubata Mochi. It is said that the white rice cake with nothing attached to it is delicious, which is eaten by tearing the rice cake from the buckwheat noodle with a mortar.

p.s.
 They say that rice cakes are dangerous because they catch in your throat...
©Japanese Famous Foods , Update:2020/07/06