🍚 Yakimochi (Grilled rice cake)
In the days when homemade snacks and light meals were prevalent, rice cakes made from leftover rice mixed with flour and miso, shaped, flattened, and then grilled on a "hōroku (=traditional grilling implement)" or in a frying pan, were a beloved taste in households for their miso fragrance and rustic simplicity. Additionally, during the summer when rice was prone to spoilage, turning it into grilled rice cakes was a clever way to keep it to eat. In the past, these cakes were made with only flour and miso, without any additional ingredients, and cooked by firesides. Depending on the season, rice flour was sometimes used instead of wheat flour. Gradually, seasonal vegetables and other ingredients became common fillings, resulting in various households creating their unique grilled rice cakes. In some regions, they are steamed or boiled instead of being grilled, and they are enjoyed with dipping in sugar, soy sauce, or kinako (roasted soybean flour). There are numerous variations and adaptations depending on the region and household, and these dishes continue to be cherished as snacks or tea treats in modern times.