Since its inception, the mochi cuisine of Ichinoseki-Hiraizumi has evolved separately from that of other parts of Japan. Today there are more than 300 variations. Although contemporary ingredients can now be found in such combinations as pizza mochi, mochi cabbage rolls, and mochi spring rolls, look also for established standards, such as anko (red bean), walnut, and fusube (burdock root, daikon and chili pepper with chicken, or more conventionally, pond loach). There’s even a mochi parfait to satisfy sweet-tooth cravings.
A specialty food of the area is Tokachi Raclette Cheese Moor Wash, one of the few cheeses in the world created using hot spring water. The unique moor spring water aids in fermentation, drawing out the umami of the cheese. A thick drizzle of Tokachi raclette on locally produced vegetables is a sumptuous delight.
