“Akahata” (Mazzaella japonica) is a type of seaweed that can be cultivated between January and May.
In Aomori prefecture, akahata has only been available in the rocky coast of Samemachi near Hachinohe between winter and spring. “Akahata Mochi” is a country-style jellied dish that uses steamed akahata which is grinded and chilled in a mold.
“Akahata mochi” is very healthy and full of dietary fiber. Though it looks like the Japanese dessert “yōkan,” akahata mochi is made entirely with seaweed. Typically, it is served thinly sliced with vinegared miso. It has the taste of the ocean with a mochi-like texture.
“Akahata mochi” has become a rare local specialty. There has been a recent decrease in production due to a shortage in manpower, as the gathering of akahata along the wintery rocky shores and its processing can be very time-consuming.
