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What is Kashiwa Mochi?
Kashiwa Mochi (柏餅) is a type of sweet rice cake filled with red bean paste. It is typically eaten typically eaten on Children’s day (Kodomo no Hi) which falls on May 5th every year. The name “kashiwa” comes from the Japanese word for “Japanese Emperor Oak” and refers to the leaf decoratively wrapped around the mochi.
Unlike sakura mochi, kashiwa leaves are not edible. Instead, they symbolize the hardiness of the oak tree and the hope that children will grow up big and strong like an oak tree.
The most popular type of kashiwa mochi is white and plain, simply sweetened with sugar. However, you can also find green ones flavored with Japanese mugwort called “yomogi”.
History of Kashiwa Mochi
It is believed that Kashiwa Mochi first appeared in the Edo period (1603-867) as an offering during the holiday “Tango no Sekku”, which became “Kodomo no Hi” as we know it today.
For a long time, oak leaves were used to wrap foods. Not only are they large, strong and durable, but they also have antibacterial properties which help preserve the food wrapped inside.
In addition to the practicality of the oak leaf, people believed that it was protected by the gods because the leaves don’t fall until the new shoots start to sprout. This led people to believe that oak leaves represent the idea that parents will live to see their children grow and the prosperity of their ancestors will continue.
What is Kodomo no Hi?
“Kodomo no Hi” (子供の日) has been celebrated since the Nara period (710-794). Originally it was called “Tango no Sekku” which means “double fifth” and referred to the fact it was celebrated on the fifth day of the fifth month of the lunar calendar. After Japan changed to the Gregorian calendar, the date was changed to May 5th.
Originally, Tango no Sekku was a holiday dedicated to praying for the health and happiness of boys, similar to the Hina Matsuri (Doll Festival) held for girls on March 3rd. The name of the holiday was changed to “Kodomo no Hi” (Children’s Day) and now the day celebrates both boys and girls.
Kodomo no Hi Traditions
Every year, households across Japan raise colorful carp streamers outside their homes. These streamers are called “koinobori” (鯉のぼり). The carp is known for its strength to swim upstream and the koinobori are raised in hope that the children will grow up strong like a carp.
The carp also represent family, with the black carp being the father, red carp being the mother and the smaller blue carp representing the oldest child. Some families add an extra carp for each child.
Families with sons also display samurai warrior dolls (musha ningyo) or miniature samurai amour (yoroi) and helmets (kabuto) to inspire boys to become strong and powerful like samurai.
Foods Associated with Kodomo no Hi
On kodomo no Hi, it’s typical to eat foods that promote strength, good health and ward off illness. The most common foods to eat are:
- Kashiwa mochi (sweet rice cake wrapped in oak leaf)
- Chimaki (steamed glutinous rice wrapped in a bamboo leaf)
- Sekihan (rice with red beans)
- Kusamochi (green mochi flavored with “yomogi” Japanese mugwort leaves)
These days, people are more creative and make less traditional foods for kids to enjoy. Things like sushi decorated to look like a carp or spring rolls folded into the shape of a samurai helmet are just a few ideas!
Ingredients & Substitution Ideas
Making any kind of mochi requires a few special Japanese ingredients. Here are the ingredients you’ll need for this recipe:
- Joshinko (Rice Flour): Joshinko (上新粉) is a fine rice flour made from regular Japanese rice (uruchimai) and is commonly used to make dango and mochi. Compared to mochi flour (mochiko/sweet rice flour), joshinko creates a firmer and less sticky texture. You can find joshinko on Amazon (affiliate link).
- Glutinous Rice Flour: Kashiwa Mochi is commonly made with 100% joshinko, however I like to add a small amount of glutinous rice flour (also known as “sweet rice flour”) to make the texture a little softer, just be careful not to add too much since this can make it too sticky and difficult to shape. You can find shiratamako (coarse type) and mochiko (fine type) on Amazon (affiliate links).
- Sugar: White caster or granulated sugar work best to sweeten the mochi without altering the color.
- Kashiwa Oak Leaf: One of the defining features of kashiwa mochi is the oak leaf wrapped around the outside. Unlike sakura mochi (pink mochi wrapped in a cherry blossom leaf), kashiwa leaf is not eaten. It adds a subtle flavour but it’s peeled off before eating. Some regions that don’t have oak trees use smilax leaves or artificial leaves instead.
Fillings
Kashiwa mochi is usually filled with sweet bean paste. The most common types are:
- Koshian (smooth bean paste made from adzuki beans)
- Tsubuan (chunky red bean paste made from adzuki beans)
- Miso-an (“shiroan” smooth sweet white bean paste made from lima or navy beans mixed with white miso paste)
The type of filling depends on the region but generally speaking, koshian is the most common. If you prefer your anko to have a chunky texture, it’s also fine to use tsubuan. Miso-an is rare and usually found in Kyoto or Tokyo.
If you can’t buy anko where you live, you can check out my homemade red bean paste recipes and learn how to make it from scratch. I have both chunky red bean paste (tsubuan) and smooth (koshian) recipes available.
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Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Kashiwa Mochi at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
Mix the rice flour (joshinko), glutinous rice flour (mochiko or shiratamako), and caster sugar in a microwavable bowl until evenly distributed.
Measure out the freshly boiled water and add it to the bowl one-quarter at a time, mixing thoroughly with a rice paddle between each addition.
Once all the water is mixed in, it should have a thick, paste-like consistency.
Cover the bowl loosely with plastic wrap and microwave for 1 minute 30 seconds at 600W.
Peel back the plastic, being careful of any steam, and then mix/knead it with the rice paddle. Microwave again, for 1 minute 30 seconds at 600W. Each time you heat it, the mixture will become thicker and more dough-like.
Repeat once more, this time microwaving for 1 minute. When it’s done, it should be firm with a slight yellow hue and rice aroma.
Scoop the dough into a ziplock bag and place it in a bowl of cold water, being careful not to let any water into the bag. I leave the bag open to help the heat escape faster, but you can seal it if you prefer.
While you wait for the mochi to cool, roll the anko into 20g balls (approx 3/4 oz). Wet your hands a little to prevent sticking.
Use a clean damp cloth to gently wipe any dirt or debris off the oak leaves and pat them dry with kitchen paper. If you can’t get oak leaves, feel free to use artificial leaves or smilax leaves instead.
Once the dough is cool enough to touch, knead it about 20 times or until smooth. I like to knead it while it’s still in the ziplock bag. If you knead it by hand, use a clean surface and dampened hands to prevent sticking.
Take the balls of anko from the fridge and set a bowl of cold water next to you.
Wet your hands, divide the dough into approximately 60-70g (2 ¼oz) pieces and shape them into balls.
Press the dough flat in your palm and stretch two parallel edges to make an oval shape.
Place one ball of anko in the center and fold it over. Wet your hands whenever it becomes too sticky.
Gently press the edges to close the mochi and wrap it with an oak leaf.
Enjoy!
Jump to Full Recipe Measurements
How to Store
Kashiwa Mochi can be kept in an airtight container at room temperature (preferably somewhere dark and cool) for 24 hours, although this is not recommended in summer or if you live in a hot climate.
Refrigeration is not recommended since it will cause the mochi to become hard. If you don’t plan to eat your homemade Kashiwa Mochi within 1-2 days, you can wrap and freeze them for up to 1 month. Defrost at room temperature and consume within 12 hours.
Storage Summary
Room temperature – 24 hours (4 hours in summer)
Refrigerated – Not recommended.
Frozen – Up to 1 month.
FAQ
Kashiwa Mochi is a type of sweet rice cake filled with red bean paste and wrapped with an oak leaf. It is one of the celebratory foods associated with Children’s Day in Japan.
The oak leaves used to wrap Kashiwa Mochi are not eaten, but are there for decoration and add a light fragrance to the mochi. They symbolize the prosperity of descendants and hope that children will grow up strong and healthy.
Kashiwa Mochi is a mildly sweet and chewy rice cake filled with earthy red bean paste. The rice takes on a hint of fragrant flavor from the oak leaf.
Joshinko rice flour and glutinous rice flour used to make Kashiwa Mochi might be available in well-stocked Asian supermarkets or Japanese specialty food stores (although it is not guaranteed). Since these are dry ingredients, you can find them online. Shiratamako, joshinko, and mochiko are available on Amazon US (affiliate links).
I hope you enjoy this Kashiwa Mochi recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Wagashi Recipes
- Ichigo Daifuku (Strawberry Mochi)
- Sakura Mochi (Cherry Blossom Rice Cake)
- Mitarashi Dango (Dango with Sauce)
- Warabi Mochi (Bracken Cake with Homemade Kuromitsu)
Want more inspiration? Explore my Japanese Dessert Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next tea party!
Kashiwa Mochi (柏餅)
Ingredients
- 150 g rice flour (joshinko)
- 45 g glutinous rice flour shiratamako or mochiko
- 30 g white caster sugar
- 250 ml hot water
- 120 g smooth red bean paste (koshian)
- 6 oak leaves
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Instructions
- Add 150 g rice flour (joshinko), 45 g glutinous rice flour and 30 g white caster sugar to a microwaveable bowl and mix.
- Pour in 250 ml hot water, one quarter at a time, mixing thoroughly each time with a rice paddle until it forms a thick, paste-like consistency.
- Cover the bowl loosely with plastic wrap and microwave for 1 minute 30 seconds at 600W.
- Use the rice paddle to mix/knead the mixture and microwave again for 1 minute 30 seconds at 600W. The dough will get thicker each time you microwave it.
- Mix once more and then microwave for the last time, 1 minute, 600W. By the end you should have a firm dough with a slight yellowish hue and rice aroma.
- Scoop the dough into a zip lock bag and place it into a bowl of cold water to cool for about 5-10 minutes. (Leave the ziplock bag open to let the heat escape but try not to get the dough wet.)
- Divide 120 g smooth red bean paste (koshian) into 20g pieces. Wet your hands and roll them into balls.
- Wipe 6 oak leaves with a clean damp cloth and gently pat them dry with a paper towel.
- Once the dough is cool enough to touch, knead until smooth (about 20 times). (You can keep it in the zip lock bag if you don't want to handle the dough with your bare hands.)
- Divide the dough into equal pieces (70g each), then wet your hands and roll each piece into a ball.
- Place one ball of dough in your palm. Press it flat into an oval shape and place a ball of red bean paste in the center. (Keep a bowl of water nearby and wet your hands each time it becomes too sticky to handle.)
- Fold the mochi over and gently pinch the edges to seal.
- Wrap each mochi with an oak leaf.
- Enjoy!
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