The Essential Wagashi Ingredients for the Boys' Festival (Tango no Sekku)
When it comes to the wagashi essential to the Boys' Festival (Tango no Sekku), the ones that come to mind are kashiwa mochi and chimaki.
Making these traditional wagashi requires choosing the right ingredients. Kashiwa mochi calls for joshin-ko (rice flour), shiratama-ko (glutinous rice flour), an (sweet bean paste), and oak leaves. Chimaki calls for joshin-ko, mochi flour, sugar, and bamboo leaves (sasa). Each ingredient has its own characteristics, and how you choose them greatly changes the finished result.
In this article, based on the product catalog of Minoyo, a specialist in wagashi raw materials, we thoroughly explain the ingredients needed to make wagashi for the Boys' Festival. We introduce practical know-how—from the ingredient-selection tips that professional wagashi artisans practice, to storage methods, to key points on blending.
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Basic Ingredients Needed to Make Kashiwa Mochi
The ingredients for kashiwa mochi are simple yet profound.
Using Joshin-ko and Shiratama-ko for Different Purposes
Making the dough for kashiwa mochi uses joshin-ko (rice flour) and shiratama-ko (glutinous rice flour). Joshin-ko is a flour made from non-glutinous rice and produces a firm texture. Shiratama-ko, on the other hand, is made from glutinous rice and gives a chewy elasticity. In many recipes, mixing about 30g of shiratama-ko with 200g of joshin-ko yields a dough that strikes a balance between moderate elasticity and a firm texture.
At Minoyo, we handle premium-grade joshin-ko from Niigata Prefecture and top-grade shiratama-ko. Joshin-ko is offered in 200g and 1kg grades, and shiratama-ko can be chosen according to use in grades such as 200g, 400g, and 1kg. Using high-quality flour results in a smooth, refined finish.
Types of an and how to choose
Kashiwamochi filling comes in two types: koshi-an (smooth paste) and tsubu-an (chunky paste).
Koshi-an is a smooth paste made by removing the skins of the adzuki beans, characterized by its refined sweetness. Tsubu-an retains the whole adzuki beans, letting you enjoy the natural flavor and texture of the beans. In the Kansai region, koshi-an tends to be preferred, while in the Kanto region tsubu-an is favored. In addition, tsubu-an is often paired with dough kneaded with mugwort, while koshi-an is generally paired with white dough.
Minoyo's catalog offers premium white an (sweet bean paste) such as Tokuichigo Sarashi-an and Fuji-jirushi Sarashi-an in a 12kg format. These sarashi-an pastes are free of off-flavors, with a refined sweetness and smooth texture of a quality used even by high-end wagashi shops.
Types of Kashiwa Leaves and How to Store Them
The kashiwa (oak) leaves used for kashiwamochi come as dried kashiwa leaves and premium fresh green kashiwa leaves. Dried kashiwa leaves are offered in a 100 sheets × 40 bundles format, and soaking them in water before use revives their fresh kashiwa aroma. Premium fresh green kashiwa leaves come in a 500 sheets × 8P format, characterized by their vivid green color and strong fragrance.
Because the old kashiwa leaves do not fall until new buds appear, the leaves carry a wish for the prosperity of one's descendants. Kashiwa leaves are also said to have antiseptic and antibacterial effects as well as a calming effect, making them an ideal material for wrapping wagashi. When storing them, place them in an airtight container to prevent drying and keep them in a cool, dark place.
Basic Ingredients Needed to Make Chimaki
Chimaki has a longer history than kashiwamochi and has been eaten since the Nara period.
Blending Ratio of Joshin-ko and Mochi-ko
Chimaki dough combines joshin-ko (rice flour) with mochi-ko (glutinous rice flour). The basic blend is about 30g of mochi-ko to 100g of joshin-ko. This ratio produces a chewy texture with just the right elasticity. Adding about 10g of Yoshino hon-kuzu (kudzu starch) further gives a beautifully translucent finish.
Minoyo offers Hiyokumochi-ko from Saga Prefecture in 200g and 1kg formats. Mochi-ko is made from glutinous rice, and combining it with joshin-ko achieves the signature chewy texture of chimaki.
Choosing Sugar and Sweeteners
Sugar determines the sweetness of chimaki. Josshiro-to (fine white sugar) is generally used, but you can also use brown sugar to make brown-colored dough. Adding about 150g of sugar to 100g of joshin-ko gives just the right sweetness.
The amount of sugar can be adjusted to taste, but too much makes the dough too soft, while too little leaves it lacking sweetness. Professional wagashi artisans make fine adjustments to suit the season and regional preferences.
Preparing Bamboo Leaves and Rush
The bamboo leaves (sasa) used to wrap chimaki are considered highest quality when sourced from Aomori. Minoyo offers them in a 50 sheets × 100 bundles format, and the distinctive fresh aroma of the bamboo leaf transfers to the wagashi. Wash the bamboo leaves well before use and wipe off any moisture.
The rush used to tie chimaki is briefly boiled in hot water to soften and revive it. Rush is a natural material and an important element in creating the traditional charm of wagashi. Combining bamboo leaves with rush completes a chimaki that is beautiful to look at.
Specialty Ingredients Useful for Making Wagashi
Beyond the basic ingredients, a range of specialty ingredients can be used when making wagashi for the Boys' Festival (Tango no Sekku).
Types and Uses of Starches
For making translucent wagashi, starches such as kuzu and warabi are essential.Genuine warabi starchis a premium product made from 100% hon-warabi-ko (bracken starch), characterized by its distinctive translucency and elastic texture. Hon-kuzu is hon-kuzu (kudzu starch) such as Yoshino kuzu, producing a beautifully translucent finish and a smooth, refined texture.
Minoyo offers hon-warabi-ko 10kg, hon-kuzu 5kg×4,Zuiichi Hon-kuzuand 5kg×3 among other formats. These starches are of a quality used by high-end wagashi shops and are ideal for making warabi-mochi, kuzu-mochi, and the like. We also carry potato starch, wheat starch, and sweet potato starch in commercial formats of 25kg and 20kg.
Fruits and Flavoring Ingredients
To create a sense of the season, fruits are sometimes added. Yuzu-related products such as yuzu slices, yuzu jam, fresh yuzu paste, and yuzu juice add a refreshing aroma and pleasant tartness to wagashi. All require refrigerated or frozen storage to preserve their fresh flavor.
Minoyo offers formats such as yuzu slices 11kg, yuzu jam 2kg and 20kg, fresh yuzu paste 11kg, and yuzu juice 2kg×6 bottles. These processed fruit products are ideal for topping habutae-mochi and fresh confectionery, letting you fully enjoy seasonal flavors.
Colorings and Color Expression
Colorings add beautiful hues to wagashi. There are paste types such as neri hon-beni (red), neri ki-iro (yellow), neri ao-iro (blue), and neri hikicha-iro (matcha), and powder types such as Red No. 3, ouka-beni, Blue No. 1, and Yellow No. 4. They use naturally derived components and are made with attention to safety.
Minoyo offers formats such as neri hon-beni 150g and 600g, liquid pink 200g, and Red No. 3 50g and 500g. Using these colorings lets you reproduce traditional wagashi colors, completing wagashi that are visually beautiful.
Minoyo's Original "Tomo" Series
Minoyo's original "Tomo" Series simplifies the making of wagashi.
Warabi-gashi no Tomo and Kuzu-gashi no Tomo
Warabi-gashi no Tomo is a product that supports the making of warabi-mochi. Offered in 1kg and 10kg formats, it balances ease of use with quality. Kuzu-gashi no Tomo likewise simplifies the making of kuzu-mochi while delivering consistent quality.
These "Tomo" Series products blend multiple ingredients in the proper proportions, allowing even beginners to make wagashi without failure. Professional wagashi artisans also use them for efficient production.
Mizu-manju no Tomo and Warabi-manju no Tomo
Mizu-manju no Tomo is ideal for making translucent mizu-manju. Warabi-manju no Tomo supports the making of wagashi that combine the texture of warabi-mochi with the shape of manju. Both are offered in 1kg and 10kg formats, in quantities convenient for both commercial and home use.
Using these products saves the effort of weighing and blending ingredients, allowing you to efficiently make wagashi of consistent quality. They are also handy when making large quantities of wagashi for the Boys' Festival.
Storing Ingredients and Quality Control
Proper storage of wagashi ingredients is essential to maintaining quality.
Storing Flours and Guarding Against Humidity
Flours such as joshin-ko, shiratama-ko, and mochi-ko dislike humidity. After opening, transfer them to an airtight container and store in a cool, dark place. Moisture can cause the flour to clump or grow mold. Extra care is needed during the rainy season and in summer.
When using large commercial packages, dividing them into smaller portions for storage makes them easier to use. Placing a desiccant in the airtight container helps preserve quality for a longer period.
Storing Leaves and Maintaining Freshness
Store kashiwa leaves and bamboo leaves in an airtight container in a cool, dark place to prevent drying. Fresh leaves such as premium green kashiwa leaves require refrigerated storage. Dried kashiwa leaves, which are rehydrated in water before use, can be stored at room temperature, but it is important to keep them out of direct sunlight.
Wash bamboo leaves well and wipe off moisture before use. Rush is briefly boiled in hot water to soften and revive it; keeping any unused portion refrigerated lets you use it again next time.
Storing Bean Pastes and Fruits
Bean pastes should generally be refrigerated after opening. Sarashi-an in particular comes in large 12kg packages, so take out only what you need and keep the rest tightly sealed in the refrigerator. Fruit products such as yuzu slices, yuzu jam, and fresh yuzu paste all require refrigerated or frozen storage.
For frozen storage, dividing into portions, wrapping in plastic wrap, and placing in freezer bags makes them easier to use. Thawing slowly in the refrigerator helps preserve quality.
Conclusion: Keys to Successful Wagashi-Making for the Boys' Festival
Making wagashi for the Boys' Festival calls for choosing the right ingredients and storing them properly.
Kashiwamochi requires joshin-ko, shiratama-ko, an, and kashiwa leaves, while chimaki calls for joshin-ko, mochi-ko, sugar, bamboo leaves, and rush. Each ingredient has its own characteristics, and choosing high-quality ones results in delicious, beautiful wagashi. Minoyo offers wagashi raw materials in seven categories, meeting a wide range of needs from large commercial packages to small home-use quantities.
In addition, by making use of the original "Tomo" Series, even beginners can take on wagashi-making without failure. Following proper storage methods and using ingredients while fresh is the secret to making delicious wagashi. For the Boys' Festival, wish for children's health and growth with homemade kashiwamochi and chimaki.
See Minoyo's Product List Here
📦 Related Minoyo Products
Please feel free to consult us about commercial procurement and sample requests
Minoyo is a specialty store for Kyoto confectionery raw materials based in Kyoto. For the raw materials covered in this article, we offer proposals close to the realities of wagashi production, including commercial procurement, trial samples, and consultation on lots and specifications.
For Minoyo's business and strengths, please see Our Business & Why We Are Chosen . For the actual flow of doing business, see Ordering Process & How to Order; for questions, we have compiled them at Frequently Asked Questions . For individual consultations, please use Contact or material download to get in touch.
