The best season for making dried rice cakes Winter preservation food Akita Gojome town January 29, 21:04
Farmers in Gojome-cho, Akita Prefecture, are actively making preserved food “dried mochi” using the cold of winter.
Hajime Sato, a farmer from Okawa, Gojome-cho, and his wife, Imi, make dried rice cakes, a preserved food that he eats as a winter snack every year.
I started making dried rice cakes from the 14th of this month using sticky rice that I cultivated.
Four kinds of rice cakes, about 1 cm thick, which are seasoned with pumpkin and red beans, are tied to the rope.
After that, freeze it in the freezer, hang it outside in a well-ventilated place, and let it dry for about three weeks in a cool wind to make dried rice cake.
The thing is that it is difficult to expose to cold winds in the warm winter, and you choose a cold day and dry it out so as not to lose the color and flavor.
Mr. Imi said, "The local people are waiting for the dried rice cake to be made, so we are making it to please everyone."
Dried rice cake making will last until the end of next month, and it will be sold at roadside stations in the town from the middle of next month.