Package of kankoro sweet potato mochi from Matori Mochiten, with sliced pieces on a plate

Kankoro Sweet Potato Mochi from the Goto Islands

$16.00
$16.00
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Package of kankoro sweet potato mochi from Matori Mochiten, with sliced pieces on a plate
  • Package of kankoro sweet potato mochi from Matori Mochiten, with sliced pieces on a plate
  • Toasted kankoro mochi on a small wooden board, with the bar, sliced pieces and sweet potatoes behind
  • Toasted kankoro mochi sandwiches filled with sweet red bean paste and butter, on a patterned plate
  • Toasted kankoro mochi with a pat of butter on top, on a patterned plate
Kankoro Sweet Potato Mochi from the Goto Islands

Kankoro Sweet Potato Mochi from the Goto Islands

$16.00
$16.00

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Kankoro mochi is a sweet potato rice cake from the Goto Islands in Nagasaki. Slice it and toast it, and it turns golden outside and soft and chewy inside, with the gentle sweetness of baked sweet potato.

On Goto, sweet potatoes are sliced thin, boiled and dried in the sun. These dried slices are called kankoro. Pounded together with glutinous rice, they become kankoro mochi, a food the islanders have loved for generations. Matori Mochiten has made it in Goto since 1954.

Highlights

  • Made with sweet potatoes grown on the Goto Islands.
  • Toast a slice for a few minutes and it is ready to eat.
  • Keeps at room temperature, unopened, for 120 days from the production date.
  • Not available through major retailers — sourced directly from the producer.
Details, ingredients & allergens
  • Contents: One bar, 190g (6.7 oz)
  • Ingredients: Sweet potato (Japan), glutinous rice (Japan), sugar, potato starch
  • Allergens: None
  • Origin: Goto, Nagasaki
  • Shelf life: 120 days from the production date (unopened) — the date is printed at the bottom of the package.
  • Storage: Keep at room temperature, away from direct sun. Once opened, wrap it and keep it in the refrigerator for 3 to 5 days, or freeze it for up to three months. Conditions vary from kitchen to kitchen, so it is best enjoyed as soon as possible.
Producer’s story

Matori Mochiten opened in Goto City in 1954 and is now run by the third generation of the Matori family. The plain bar is the shop's most popular kankoro mochi. The sweet potatoes come from Goto, and since 2012 the shop has also grown its own. The glutinous rice comes from three Kyushu prefectures: Nagasaki, Saga and Kumamoto. In 2016, the shop received the Nagasaki Governor's Award for food hygiene.

Flavor profile

Soft and chewy like mochi, with the taste of sweet potato all the way through. The sweetness is gentle, closer to a baked sweet potato than to a dessert. Toasting browns the outside and brings out a warm, toasty aroma.

How to eat it

Slice it to the thickness you like and toast it in a toaster oven, a frying pan or on a grill. It needs no oil, though you can also toast it in a little butter. Give it a few minutes a side until the surface blisters and the middle softens. Serve it warm, on its own, with coffee in the morning or with roasted hojicha in the afternoon; the roasted aroma of the tea goes well with the toasted edges of the mochi.

For dessert, sandwich sweet red bean paste (anko) and a slice of butter between two toasted pieces or servce with ice cream.

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