岐阜県·郷土料理
Gohei Mochi
The savory aroma of miso sauce sizzling over charcoal fills the air. Taking a bite of the large, waraji (straw sandal)-shaped rice cake, you find it fragrant on the outside and chewy on the inside, with the sweet and salty umami of the miso spreading throughout your mouth. Gohei Mochi is made by lightly crushing non-glutinous rice, leaving some grains intact, and pressing it flat onto a skewer to grill. South of the Nakasendo boundary, around Nakatsugawa and Ena, the 'waraji-shaped' version coated in plenty of miso sauce takes center stage. It is said that in the past, this was a delicacy used to entertain travelers passing through the highway, with innkeepers grilling them over an irori (sunken hearth) to hand to guests. It has also been traditionally grilled in individual households during Obon and New Year. The miso sauce, flavored with perilla and walnuts, adds depth to the aroma. It is a specialty of the Tono region that provides a truly satisfying meal in a single stick.
Record it after reading
