Hyōroku mochi

Hyōroku mochi is a traditional Japanese sweet, or wagashi, that is typically enjoyed during the cherry blossom viewing season in spring. It is named after Hyōroku, a tea master who served under the famous Sen no Rikyu, the historical figure often associated with the Japanese tea ceremony.

History

The history of Hyōroku mochi dates back to the Azuchi-Momoyama period (1568–1600), a time when the culture of tea ceremony flourished in Japan. The sweet was named after Hyōroku, a disciple of Sen no Rikyu, who is said to have first created this sweet to serve at tea ceremonies.

Preparation

Hyōroku mochi is made from glutinous rice, which is soaked overnight and then ground into a paste. The paste is then shaped into small, round cakes and steamed. Once cooled, the cakes are coated in kinako, a roasted soybean flour that gives the sweet its distinctive flavor. Some variations of Hyōroku mochi may also include anko, a sweet red bean paste, in the center of the cake.

Cultural Significance

Hyōroku mochi is often enjoyed during Hanami, the traditional custom of enjoying the transient beauty of flowers, particularly cherry blossoms. The sweet is also associated with the Japanese tea ceremony, a cultural activity involving the ceremonial preparation and presentation of matcha, a powdered green tea.

See Also

• Wagashi
• Japanese tea ceremony
• Hanami
• Sen no Rikyu