Gohei mochi
Is made by mashing the rice with a wooden pestle, making two balls of dumplings from it and putting them through the bamboo stick then broiling/roasting it. After spreading some miso on them, broiling/roasting it twice again. Gohei mochi was a well known speciality of the Nagano prefecture in the Ina region. There is a saying, that it first started when a local temple & shrine master carpenter, named Gohei, used to eat rice balls everyday by pasting miso around it and roasting it over a bonfire. And another is said that Gohei, who was a roof craftsman, used to paste and harden some rice on a piece of wooden board with miso coating on top and roasted over fire to eat.
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