Kujira Mochi is a local confection from Shinjo City and the Mogami region, made by mixing non-glutinous or glutinous rice flour with sugar, walnuts, and other ingredients, pouring the mixture into a mold, and steaming it into a flat, elongated rice cake. Despite its name, which literally means 'whale mochi,' it contains no whale meat at all. Several theories exist about the origin of the name, including that it comes from 'hisashiku mochi ga yoi' ('keeps well for a long time'), rendered as 'kujira' (久持良); that the large size once made from a sho (about 1.8 liters) of rice was likened to a whale; and that its appearance resembles salted whale meat. It is said to have originated in the Edo period during the time of Tozawa Masatsune, the 3rd lord of the Shinjo Domain, when it was used as military provisions, and it has been passed down in households alongside the custom of offering it as a Hina confection for the old-calendar Peach Festival (April 3). Today it is a signature Shinjo souvenir made and sold by confectionery shops in Shinjo City.
Origin
The leading theory holds that Kujira Mochi originated in the Edo period, around the early 1700s during the Hoei era, in the time of Tozawa Masatsune, the 3rd lord of the Shinjo Domain, as provisions carried during hunts and military campaigns. Records also remain of it being served as a confection to entertain Korean diplomatic missions, making it a historic local confection nurtured over nearly 300 years in the Shinjo and Mogami region.
History
Kujira Mochi, which originated as military provisions, became a custom made in each household alongside the practice of offering it as a Hina confection for the old-calendar Peach Festival (April 3), and has been passed down across generations. While fewer households make it today, confectionery shops in Shinjo City continue production while preserving the traditional method, and it remains a beloved representative souvenir of the Shinjo and Mogami region.
Features
The main ingredients are non-glutinous or glutinous rice flour, sugar, and walnuts, and it contains no whale meat whatsoever. Because the batter is poured into a mold and steamed, it takes on a distinctively flat, elongated shape. Seasonings vary widely by shop and household, including white sugar, brown sugar, miso, soy sauce, mugwort-infused, and red-bean-paste-filled varieties.
Main Ingredients
Food Culture
The custom of offering it as a Hina confection for the old-calendar Peach Festival remains today, and it has been cherished across generations in households in the Shinjo and Mogami region. It is also known today as a representative souvenir of Shinjo City. Beyond eating it as is, traditional ways of enjoying it after it has hardened include slicing it thin and pan-frying it, or eating it chilled.
How It Differs from Home Cooking
When made at home, the seasoning is typically simple, using white or brown sugar. Confectionery shops, on the other hand, have commercialized distinctive variations such as miso-flavored, soy-sauce-flavored, mugwort-infused, red-bean-paste-filled, and zunda (mashed edamame)-flavored versions, with each shop offering its own distinct flavor.
Famous Shops
深田菓子舗
山形県新庄市大町2-3
A long-established shop founded in 1890 that has continued making Kujira Mochi for over 130 years, characterized by its use of locally produced rice flour and brown sugar from Hateruma Island, Okinawa.
FAQ
Q. What is the origin of the name 'Kujira Mochi' (whale mochi)?
A. It contains no whale meat. Several theories exist about the origin of the name, including that it derives from 'hisashiku mochi ga yoi' ('keeps well for a long time,' rendered 'kujira'), that the size once made from a sho of rice was likened to a whale, and that its appearance resembles salted whale meat.