Goheimochi
Japanese regional cuisine
Nº Q10855366 ★★★
Rare · Savoirs
Goheimochi
Japanese regional cuisine
Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures. Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin. The mochi is then skewered and grilled.
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Médiane 7 j
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Ventes 30 j
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Texte en anglais Pas encore d'article dans ta langue : extrait en anglais.
Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures. Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin. The mochi is then skewered and grilled. Goheimochi is typically made in one of two shapes: Waraji is shaped like a traditional sandal and rounded mochi is served on a skewer. The mochi is usually only half-cooked so that some grains of rice remain, the rice is usually short-grain rice giving goheimochi a firmer texture compared to standard mochi.
Texte : Wikipédia en anglais, CC BY-SA 4.0. · Image : No machine-readable author provided. 小太刀~commonswiki assu... (CC BY-SA 3.0) ·
