Gifu
A representative of the “taste of mother” that stays in your heart since childhood
Myoga Bochi
Myoga Bochi (Japanese ginger rice balls) is a local sweet of early summer, made in the mid-western part of Mino, Gifu prefecture. Sweetened broad beans are inside flour dough and wrapped in myoga leaves. Bochi is a local word for mochi (rice cake), which means dango (rice balls) locally. It is not a dish which uses glutinous rice (mochi rice).
- flour500g
- Salt1 pinch
- water5 cups
- broad beans1.2Kg
- sugar1kg
- soda20g
- salt1 pinch
- myoga leaves10
- 1.
- Wash broad beans. Place in a pot with water and boil. Add soda when it starts boiling.
- 2.
- Drain water once they are boiled. Wash in cold water while removing the skin.
- 3.
- Wash broad beans, place them in a pot, put plenty of water and simmer. Add sugar when they are soft, mix well in order not to burn them. Turn of heat and let it cool.
- 4.
- Spread flour on a cutting board. Place mixed dough and spread.
- 5.
- Roll the sweetened broad beans into oval shapes of 3cm. Tear off the dough a little bigger than the beans, spread while making the center a little thick and wrap the beans.
- 6.
- Wash myoga leaves well and wrap the rolled balls from the tip of the leaves. Place them in a steamer so they do not stick together, and steam for 3-4 minutes.
Information provided by : 岐阜県 農政部 農産物流通課
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