Smilax Leaves Used Instead of Oak Leaves
Kashiwamochi is widely known throughout Japan as a traditional sweet served on May 5, the Japanese holiday of Children’s Day. However, oak trees do not naturally grow in many areas west of the Kinki region and in parts of Shikoku, so people in these regions developed local variations using leaves that were readily available.
In Shimane, people traditionally used the leaves of Smilax china, a familiar wild plant found in the local landscape. This custom gave rise to the name Katara Mochi in the Izumo region.
“Katara,” “Maki,” and “Katari Manju”: Different Regional Names
Even within Shimane Prefecture, this regional form of kashiwamochi is known by different names. In eastern Shimane it is called “Katara Mochi,” while in western areas, including Oda City, it is known as “Maki.” In the Oki Islands, it is called “Katari Manju.”
The leaves themselves also have different regional names, including “katara no ha,” “maki no ha,” and “katari no ha.” The variety of names for essentially the same traditional sweet reflects how deeply it has become rooted in Shimane’s regional food culture.
The Origin of the Name “Smilax china”
Smilax china is a woody vine with sharp thorns. Its Japanese name is traditionally associated with the idea that it has so many thorns that even a monkey could become caught and unable to move.
In different parts of Shimane, the plant is known by names such as “katara,” and its leaves have long been used for wrapping traditional sweets. Their smooth surface makes them particularly suitable for wrapping mochi, while their subtle aroma contributes to the distinctive character of Katara Mochi.
Children’s Day and Wishes for Healthy Growth
Katara Mochi is traditionally prepared for Children’s Day as a celebratory food associated with the birth of boys and wishes for children to grow up healthy. Throughout Shimane, families have traditionally made kashiwamochi around the time of Children’s Day and enjoyed it as a seasonal treat.
Although Children’s Day is generally celebrated on May 5, some areas celebrate it one month later, on June 5, because the traditional agricultural calendar coincides with the rice-planting season. This custom reflects the close connection between seasonal celebrations and farming life in Shimane.
“Doro-Otoshi”: A Treat After Rice Planting
Katara Mochi is not limited to Children’s Day. After rice planting was completed, local communities traditionally held an event known as “Doro-Otoshi,” literally meaning “shaking off the mud,” to mark the end of the demanding agricultural work.
Mochi filled with sweet red bean paste was enjoyed as a special treat to refresh farmers after the rice-planting season. In this way, Katara Mochi became closely connected with seasonal celebrations, agricultural work, and everyday family food culture.
A Simple Flavor Made with Mochi Rice and Rice Flour
Katara Mochi is made by kneading glutinous rice and non-glutinous rice flour with water and shaping the mixture into small cakes. The mochi is filled with sweet bean paste, with azuki beans or broad beans used depending on the local tradition or household, before being wrapped in Smilax leaves and steamed.
As the mochi steams, it takes on a subtle fragrance from the Smilax leaves. Combined with the simple sweetness of the filling, this creates a distinctive traditional flavor. The smooth surface of the leaves also helps the mochi separate relatively easily after steaming.
A Traditional Sweet Passed Down Through Family Life
Because the surface of Smilax leaves is naturally smooth, households have developed simple techniques to make the mochi even easier to remove. A small amount of oil may be applied to the leaves, or potato starch may be sprinkled on them before wrapping the mochi.
Even when the mochi becomes firm after some time, it can be softened again by boiling it briefly. Traditionally enjoyed as a snack when people wanted something small to eat, Katara Mochi has remained a familiar homemade sweet, especially for children.
Katara Mochi: A Taste of Shimane’s Seasons and Traditional Life
Katara Mochi is a uniquely Shimane-style version of kashiwamochi, born from local knowledge of using Smilax leaves instead of oak leaves. It has been closely associated not only with Children’s Day celebrations but also with the “Doro-Otoshi” tradition held after rice planting.
The different regional names, including Katara Mochi in eastern Shimane, Maki in western Shimane, and Katari Manju in the Oki Islands, are another fascinating part of its history. Made from familiar ingredients such as Smilax leaves, rice, and sweet bean paste, this traditional confection offers a taste of Shimane’s seasonal traditions, agricultural heritage, and everyday life.