“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
- Soak green soybeans in enough water overnight, boil softened beans in the pot, and cool them down.
- Place beans in step 1, sugar, water, and salt in the food processor, and blend it until just enough to leave some grain.
- Blend uruchimai flour and mochigome flour; add green soybeans in step 2 and knead the mixture.
- 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.