Domyojiko ✦

Domyojiko

What it is

Domyojiko began as hoshii, steamed rice dried hard for keeping, made by the nuns of Domyoji temple at Fujiidera near Osaka and carried as a travel and campaign ration; the eighteenth-century encyclopaedia Wakan Sansai Zue already lists it under the temple's name. It is why Kansai sakuramochi is pearled and grainy where the Tokyo version is a smooth crepe.

In the kitchen

It swells hard: soak it in about one and a half times its weight of warm water for twenty minutes, then steam fifteen. Under-hydrate it and you get gritty cores that no amount of extra steaming will soften.

Goes with

Salted cherry leaf Salted cherry blossom Adzuki bean White sugar Yomogi Shrimp

Same species

Akazu Arborio rice Rice paper (bánh tráng) Basmati rice Black glutinous rice Black rice

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