🍡 Kaki Mochi

Kakimochi is mainly eaten as a snack with tea, deep-fried in oil or grilled over charcoal, and is said to originate from the "kakimochi" that was made with rice cakes during the New Year in the lunar calendar. There are two ways to eat it: deep frying the dried rice cake in low-temperature oil or grilling it over charcoal, and it is said to taste best after one month. Kakimochi can be stored in a mesh bag in a well-ventilated place for up to one year. Glutinous rice grown in the granary area of the Tone River basin produces sticky and tasty rice cakes. Chiba Prefecture is the largest producer of early rice in eastern Japan, thanks to its mild climate, abundant water, and lush greenery. The most common variety of rice produced in Chiba is Koshihikari. "Fusa-Kogane," a variety that has been produced in Chiba since 2006, and has large grains and a fluffy texture. It is characterized by its slightly soft, firm consistency and its resistance to hardening even when cold. Similarly, "Fusaotome," a breed originally developed in Chiba Prefecture, is an early ripening variety that has been produced since 1998. It is characterized by large grains, moderate stickiness, and a light flavor. The original "Grain Subusuke," the first variety developed in 14 years, has been in production since 2020. It is said to have large grains with moderate stickiness and elasticity.