History
Umegae mochi traces to the 10th-century cult of Sugawara no Michizane, the scholar god enshrined at Dazaifu Tenmangu. The plum-mark grilled rice cake is the pilgrimage road's signature, with Kasanoya as the dominant operator since 1922. Glutinous and non-glutinous rice flours form the wrapper, with sweet azuki paste inside; the cake is grilled to order on a heavy iron press. Today around eight stalls run umegae mochi on the Dazaifu approach; Kasanoya and Terashita are the most-cited.
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Common allergens: None
Make it at home
Ingredients
- 100g shiratamako (glutinous rice flour)
- 50g joshinko (non-glutinous rice flour)
- 30g sugar
- 180ml warm water
- 200g tsubuan (chunky red bean paste)
- Neutral oil, for the press
Method
- In a bowl, whisk shiratamako, joshinko and sugar. Add warm water gradually, stirring until a soft dough forms.
- Knead 5 minutes until the dough is smooth and elastic. Divide into 8 equal balls.
- Flatten each ball into a 6cm disc. Place 25g tsubuan in the centre. Gather and seal the edges; flatten gently into a 5cm disc.
- Heat a heavy press or two heavy pans over medium heat, oiled lightly.
- Place each filled disc on the press, weight or press for 2 minutes per side until golden brown with the plum-blossom mark on top. Serve hot.
Tip from the editors. Press hard the first 30 seconds to mark the rice with the plum blossom; ease off after to avoid bursting the paste.
Where to eat umegae mochi
Umegae mochi in Fukuoka
Kasanoya Dazaifu ★ 4.6
Kasanoya has run umegae mochi on the Dazaifu pilgrimage road since 1922. Grilled-to-order plum-mark rice cakes filled with sweet red bean paste.
Worth the queueFreshly grilled umegae mochi
TipFive minutes from Dazaifu Station. Open daily; no closing day.
More cities are in research. Want umegae mochi covered somewhere specific? Tell us where you want to eat.