No.035 Kashiwamochi
[Soft and chewy cricket Japanese sweets with rich aroma of Kashiwa]
Cooking time: 30 minutes
“Grillus Kitchen” that delivers recipes using Grilus cricket ingredients
This time, we will introduce the standard Japanese confection "Kashiwamochi" to celebrate Boys' Day!
Kashiwamochi is said to have been eaten on Boys' Day since the Edo period.
Kashiwa leaves do not fall off until new shoots appear, so new shoots are likened to children and old leaves to parents.
Therefore, kashiwa mochi wrapped in oak leaves became established as a food of good luck.
This kashiwamochi recipe, in which domestically produced Futahoshi cricket powder is kneaded into it, has the scent of kashiwa leaves and almost no cricket smell, so even those who are new to cricket powder can easily try it.
material
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- grilous powder
- 1 tablespoon
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- Joshin powder (A)
- about 160g
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- Shiratamako (A)
- 40g
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- Sugar (A)
- 1 tablespoon
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- water
- 260ml
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- Koshian (divided into 8 equal parts)
- 160g
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- Kashiwanoha
- 8 sheets
How to make
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- Put (A) in a bowl and add water in several batches. Mix well until there are no lumps.
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- Mix well until there are no lumps.
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- Add grilus powder to ② and mix well.
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- Cover ③ with plastic wrap and microwave for 4 minutes at 500W. Mix well and bake for another 4 minutes.
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- When it becomes a lump, put it in a storage bag.
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- Divide ⑤ into 8 equal portions, wrap the bean paste in thinly stretched rice cakes, and sandwich between kashiwa leaves.
So crickets!
The Grilasu powder used this time is a product that has been powdered using Grilasu's unique manufacturing method so that you can try domestically produced Futahoshi crickets deliciously.
It is characterized by the flavor of dried sardines and dried shrimp, but it also has a rich aroma of grains such as wheat husks that crickets feed on.
In addition, the protein content is very high at about 76%, and you can easily ingest protein by simply mixing it with your usual dishes and sweets.
In addition to the kashiwamochi that I introduced this time, crickets are surprisingly compatible with Japanese sweets, such as mitarashi dango that uses cricket extract.
Kashiwamochi leaves are basically not edible, so eating them is not recommended.
Originally, when there were no storage containers, Kashiwa leaves were used instead of plates for preservation because they are strong, and they were not edible.
In addition, Kashiwa leaves have bactericidal action, prevent rice cakes from drying out, add fragrance, and are easy to eat.
There is no problem in eating it, but please be careful as it has a unique bitterness and stringiness that may spoil the taste of mochi and anko.
Why Cricket?
The protein crisis that will occur in the future and the food loss problem that is currently occurring mainly in developed countries. In order to solve both of these problems, Grilas grows edible crickets using food waste as food.
If you want to know more about Grylas's initiatives, please click here.