🍡 Gappara-mochi

In the past, when ironing at home to achieve crispness, people used a mixture called "rice paste" applied to fabric. It was made by mushing soaked rice in water. The leftover rice residue, not well crushed during this process, was called "Nori-kasu." To avoid wasting it, people mixed it with black sugar, formed it into dough, and then pan-fried it to create a delicious snack. It is said to be called "Gappara-mochi" because the ingredients are transferred to the baking pan "Gapapp" (onomatopoeic word) at once and baked. It is a local snack from the Tsugaru region, which enjoyed a relatively warm climate in Aomori prefecture and was prosperous in rice cultivation. It reflects the culture of not wasting food, typical of the Tsugaru region. It is also known as "Nori-kasu-mochi."