Inoko mochi (Day-of-the-Boar cake)

This mochi cake celebrates the 10th day of the 10th lunar month (November in the gregorian calender).

Usually, new grains are used to make the rice flour, turning this sweet in a very auspicious treat. In Toraya’s take, dried persimmon and black sesame are also added.

This subdued wagashi can be used for Robiraki, the first tea ceremony of the winter season. There, practioners taste the matcha harvested in Spring. It also marks time to move the hearth to a pit called ro, preparing for the arrival of colder days.

[personnal translation / 2015 new picture]