北海道·郷土料理
Imomochi
With just one bite, you experience a chewy texture and a fragrant, toasted exterior. The sweet and savory soy sauce glaze clings to the morsels, creating a simple yet addictive flavor. It is a beloved homemade snack in Hokkaido. The roots of Imomochi date back to an era when rice cultivation was not yet sufficient. It is said that potatoes, which were abundant, began being used as a substitute for glutinous rice when making mochi. During the Meiji era's frontier development period, it was also valued as a precious energy source for settlers. The ease of simply mashing steamed potatoes, mixing them with potato starch, and pan-frying them is one of the reasons it became so deeply rooted in households. It is a taste of Hokkaido that has been cherished across generations, from children to adults.
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