Kankoro mochi

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Kancoromochi

Kankoro mochi is a traditional Japanese confectionery made from mochi (glutinous rice cake) and dried sweet potatoes. This delicacy is particularly popular in the Kyushu region of Japan, especially in Nagasaki Prefecture.

Ingredients and Preparation

Kankoro mochi is made using a few simple ingredients:

• Mochi rice (glutinous rice)
• Dried sweet potatoes (known as kankoro)

The preparation process involves steaming the mochi rice until it becomes sticky and then mixing it with the dried sweet potatoes. The mixture is then pounded and shaped into flat, round cakes. These cakes are often dried further to extend their shelf life.

Cultural Significance

Kankoro mochi is traditionally made during the winter months when sweet potatoes are harvested and dried. It is often enjoyed during the New Year celebrations and other festive occasions. The combination of the chewy texture of mochi and the natural sweetness of the dried sweet potatoes makes it a beloved treat among locals.

Consumption

Kankoro mochi can be eaten as is or lightly toasted. It is sometimes served with a sprinkle of kinako (roasted soybean flour) or a drizzle of soy sauce for added flavor.

Related Confectioneries

• Daifuku
• Yatsuhashi
• Dango
• Manju

See Also

• Japanese cuisine
• Wagashi
• Mochi
• Sweet potato

External Links

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