Shizuoka's food cultureKnow

Abekawa mochi is a type of Japanese confectionery and a local dish from the Chubu region, centered around Shizuoka City.
Originally, it was freshly made mochi sprinkled with soybean flour and white sugar. Nowadays, it is also available sprinkled with red bean paste or matcha, allowing you to enjoy a variety of flavors.

The name "Abekawa Mochi" comes from the Abe River that flows through the prefecture, but there are two theories: one is that it was named by Tokugawa Ieyasu during the Edo period, and the other is that it came to be called Abekawa Mochi because it was famous among people traveling along the Tokaido road as a local specialty sold at teahouses along the Abe River.

It also appears in the travelogue "Tokaido Chu Hizakurige" written by Jippensha Ikku in the Edo period.

Even today, the area around Abekawa Bridge is lined with shops serving Abekawa mochi, some of which are long-established establishments boasting 200 years of history.

It is made at home as a snack or light meal, and is also sold as a souvenir, and because it is made to last a long time, it is sometimes given as a gift to people from outside the prefecture.

How to eat

Freshly pounded mochi is coated with soybean flour mixed with sugar. Alternatively, if cut mochi is used, it is baked and then lightly dipped in hot water before being coated with soybean flour mixed with sugar.

Image: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）

Source: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）

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