A Beautiful Natural Color Created by Grape Leaves
Budōha Mochi is made using young grape leaves collected around May and June. The harvested leaves are dried for storage and later softened by simmering them in water when it is time to prepare the mochi.
The softened grape leaves are combined with glutinous rice and steamed. The leaves and rice are then pounded together, creating mochi with a distinctive subtle grape-purple color. This naturally produced color is one of the unique charms of this traditional local sweet.
Enjoyed with Sweet Bean Paste or Walnut Miso
The finished mochi can be enjoyed on its own, but one of the most popular ways to eat it is to fill it with sweet red bean paste.
Another traditional option is to serve it with walnut miso, made by seasoning crushed walnuts with sugar and miso. The combination of the mochi’s simple flavor, the nutty aroma of walnuts, the richness of miso, and the sweetness of sugar creates a distinctive local taste.
Known as “Kodai Mochi” in the Atsumi Area
In the Atsumi area of Tsuruoka City, a very similar type of mochi is known as “Kodai Mochi,” or “Ancient Mochi.” The basic ingredients and ways of eating it are similar to Budōha Mochi, although there is a slight difference in the preparation process.
Different Preparation Methods in the Asahi and Atsumi Areas
In the Asahi area, the softened grape leaves and glutinous rice are steamed together from the beginning. The leaves and rice are then pounded together to make the finished mochi.
In the Atsumi area, the glutinous rice is first steamed, after which the softened grape leaves are added and the mixture is steamed again. Although this process differs slightly from the Asahi method, the two versions are otherwise prepared in much the same way.
Kodai Mochi is often made with sweet red bean paste inside, allowing the fragrant flavor of the grape leaves to be enjoyed together with the sweetness of the bean paste.
A Simple Local Food Rooted in Mountain Village Life
Budōha Mochi and Kodai Mochi are simple yet distinctive traditional rice cakes that have been passed down in the mountain areas of Tsuruoka. Their use of seasonal plants as familiar food ingredients, combined with unique local preparation methods, reflects the ingenuity and resourcefulness of traditional village life.
It is particularly interesting that slightly different names and preparation methods have been preserved in the Asahi and Atsumi areas. When visiting Tsuruoka, be sure to explore these lesser-known local food traditions and discover another side of the region’s rich culinary heritage.