Goheimochi

Goheimochi is a local dish from regions such as Nagano and Gifu. It is made by rolling mashed rice on a skewer, dipping it in sauce, and baking it.

Gohei-mochi" is one word, but the shape and seasoning vary slightly from region to region. This time, I purchased a Gohei Mochi from Suzuhei in Nagano. The price is 200 yen per piece (tax not included).


Sold on skewers, they require an extra step before eating. Place the skewers in boiling water or heat them in a microwave oven to warm them, then grill them and brush them with the accompanying sauce to complete the dish. The savory smell will tickle your nostrils even before you eat it.


When you bite into the hot Gohei Mochi, you will find that it is firm and elastic, similar in texture to Ohagi. The rice grains that remain in the rice are pleasantly smooth on the tongue. The slightly crispy baked surface is also a nice touch.


The sauce is sweetened with sugar, miso, sake, white ground sesame, and black ground sesame. The savory flavor of the sauce is combined with the savory flavor created by baking the base rice cake. I knew it was coming, but this sweetness is addictive!


I devoured one more bite, and then another, and another, and another, and in no time at all I had finished the entire stick. I was completely captivated by its simple, yet delicious taste. I found myself beginning to bake a second one.