From the Ministry of Agriculture, Forestry and Fisheries.
| Ingredient | Amount |
|---|---|
| Main ingredients | |
| Glutinous rice flour | 10 cups |
| Non-glutinous rice flour | 2 cups |
| Shelled walnuts | 100 g |
| Seasonings and liquids | |
| Salt | 1 teaspoon |
| Brown sugar | 600 g |
| Water | 5 to 6 cups |
No one is sure. One story is that, because it keeps well, it was thought of as a good rice cake that lasts a long time, and was written 久持餅, which is read “kujira-mochi.” Another is that it used to be bigger than today’s, and its size was compared to a whale. A third is that its look was like salted whale blubber with skin.
There are several stories of its start too. The strongest says that about 300 years ago, in the Edo period, it was made as army food in the time of Tozawa Masatsune, the third lord of the Shinjo domain, so Shinjo City in the Mogami area may be its birthplace.
On the third day of the third month by the old calendar (April 3), there is a custom of offering kujira-mochi with the Hina sweets on a large plate in front of the Hina dolls. Local people eat it while celebrating the arrival of spring.
In the past, it was normal for every household to make it by hand, and comparing each other’s kujira-mochi with the neighbors was one of the joys. Around Shinjo, the supposed birthplace, there were many people proud of their skill. Some families that made a lot used rice weighing about 30 kg. To be ready for the Peach Festival, they had to begin preparing from the spring higan.
The basic way is the same as it has always been: rice flour, sugar and walnuts. Seasoning differs by region and home, with white sugar, brown sugar, soy sauce, miso or bean paste inside. It is good to eat as it is while soft. If left alone it hardens, so it should be wrapped in plastic wrap, or frozen. A hard one can be cut 1 cm thick and grilled in a frying pan or toaster for a fragrant taste.
Making it takes about two days, from grinding rice into flour to kneading and steaming, so fewer people make it. To pass it on, groups such as the local food-habit improvement promoters and the JA women’s section hold cooking classes. Some use milk cartons as the mold. It is still sold in supermarkets, farm stands and station shops.
There is no single right answer. Talking it over with someone at home is a good way to learn.