🍱 Myogabochi
“Myogabochi” is a local confection with a simple flavor made by wrapping bean paste made from broad beans in a skin made from wheat flour, then wrapping it in myoga leaves. Bochi refers to “mochi,” and in general, dumplings made with glutinous rice are called “mochi.” Around the area where myogabochi is tradition, however, kneaded wheat flour is called “bochi.” It's said that each household would make myogabochi during early summer, when the leaves of myoga ginger grow lush, and enjoy them as a snack during breaks from rice planting and other agricultural tasks. In the past they were also known as “field planting bochi (tanue bochi)” or “field break bochi (nokyuumi bochi).” The myoga leaves essential for making myogabochi have antimicrobial properties, making them suitable as portable snacks during the perishable early summer to summer season. This reflects the wisdom of our ancestors from an era before refrigeration and food preservation devices were available. Additionally, the broad beans used for the bean paste contain iron and protein, making it an ideal snack for replenishing energy and healing fatigue during agricultural work.