From the Ministry of Agriculture, Forestry and Fisheries.
| Ingredient | Amount |
|---|---|
| Main ingredients | |
| White dough: shiratamako (glutinous rice flour) | 70 g |
| White dough: joshinko (rice flour) | 30 g |
| Brown dough: shiratamako | 70 g |
| Brown dough: joshinko | 30 g |
| Seasonings and liquids | |
| White dough: hot water | 4 tablespoons |
| White dough: white sugar | 50 g |
| White dough: salt | a little |
| Brown dough: hot water | 4 tablespoons |
| Brown dough: brown sugar | 50 g |
| Brown dough: salt | a little |
Bekomochi has long been loved by people of Hokkaido. Its mark is the pattern of a leaf in two colors, white and black. A local sweet of the same name exists in Aomori Prefecture, with the same ingredients but a different shape and pattern.
White and black in a leaf shape is the standard, but now, mainly in southern Hokkaido, there are many colors and shapes: black from brown sugar alone, brightly colored ones with artificial coloring, and green ones with mugwort. Some are shaped like flowers or circles instead of leaves.
Where it started is uncertain. One view says Yamagata’s “kujira-mochi” developed in its own way in Hokkaido and took the leaf shape. In parts of southern Hokkaido, bekomochi is still called “kujira-mochi.”
Mainly in southern Hokkaido, it is often eaten at Tango no sekku in May. It is also eaten at New Year, at higan, and at celebrations and funerals.
Before, many families had a wooden mold to make it and made it by hand. Now it is sold in supermarkets all year, so it is eaten on ordinary days too. It is a sweet loved by children.
A dough of rice flour and sugar is shaped and steamed. White dough is made with white sugar, and black dough with brown sugar. Mugwort can be added to make green dough.
The usual bekomochi is shaped in a wooden mold, but some people and shops shape leaves without a mold, or make flowers. If too much is made, it can be kept in the freezer.
It has a soft, chewy texture and a gentle sweetness, loved by children and by adults who remember its taste.
In Hokkaido, bekomochi is still often eaten at Tango no sekku. Parents and children used to make it together at home, and now it is easy to get at Japanese sweet shops and supermarkets.
There is no single right answer. Talking it over with someone at home is a good way to learn.