Umegae mochi is a grilled rice cake stamped with a plum-blossom mark, filled with red bean paste. The Dazaifu pilgrimage souvenir, grilled to order at Kasanoya and a row of stalls since 1922.

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.

Where to eat Umegae mochi in Fukuoka

1 editor pick for Umegae mochi in Fukuoka, ranked by editorial score. All Fukuoka signature dishes · Umegae mochi across every city.

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Make it at home

Serves 81 hrEasy

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

  1. In a bowl, whisk shiratamako, joshinko and sugar. Add warm water gradually, stirring until a soft dough forms.
  2. Knead 5 minutes until the dough is smooth and elastic. Divide into 8 equal balls.
  3. Flatten each ball into a 6cm disc. Place 25g tsubuan in the centre. Gather and seal the edges; flatten gently into a 5cm disc.
  4. Heat a heavy press or two heavy pans over medium heat, oiled lightly.
  5. 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.

Editor tip. Press hard the first 30 seconds to mark the rice with the plum blossom; ease off after to avoid bursting the paste.

Common allergens: None.