“Shitogi,” a round-formed food of kneading rice flour with water, is said to be the original form of mochi. “Mame-shitogi” is “Shitogi” added beans. It is a traditional food in the southern area of Aomori Prefecture, which has a grain-food culture. Mame-shitogi has excellent nutritional value. Though it is good taste if you eat it as it is, it mostly bakes and is eaten as a light meal or snack.


  • 3 cups green soybeans
  • 250 g uruchimai (non-glutinous or regular rice) flour
  • 250 g mochigome (glutinous rice) flour
  • 1 cup sugar
  • 1.5 cup water
  • 20 g salt


  1. Soak green soybeans in enough water overnight, boil softened beans in the pot, and cool them down.
  2. Place beans in step 1, sugar, water, and salt in the food processor, and blend it until just enough to leave some grain.
  3. Blend uruchimai flour and mochigome flour; add green soybeans in step 2 and knead the mixture.
  4. Form dough into a fish-paste loaf or cylindrical figure and slice it into about 1cm thick. Then cook them as you like, such as bake or steaming or boiling, and serve it.


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