Doyō-mochi (土用餅) A Sweet Tradition for Surviving Japan’s Summer
When people think of Japanese summer food traditions, one custom immediately comes to mind: eating unagi (freshwater eel) on the Day of the Ox (Doyō no Ushi no Hi) to help endure the intense summer heat. I have spoken about this in previous posts providing you with a vegan alternative recipe.
While this tradition remains incredibly popular today, there is another, much quieter seasonal delicacy that has been enjoyed for centuries during Doyo no Iri” (the start of the Doyo period) which is Doyō-mochi (土用餅), also known as “ankoro mochi”
This simple yet elegant confection is a wonderful example of how Japanese food culture intertwines with the changing seasons, tradition, and the hope for good health.
What is Doyō?
The word doyō (土用) refers to an approximately eighteen-day transitional period before each new season in the traditional East Asian calendar. Although there are four doyō periods throughout the year, the summer doyō is by far the best known, as it falls during the hottest and most humid weeks of the year, just before the beginning of autumn.
It is during this time that people have traditionally sought foods eaten as a charm for “shoki-barai” (warding off the summer heat) which are believed to restore energy and help them cope with the exhausting heat. I have spoken about this in a previous post “Summer Doyo”.
The tradition of eating Doyō-mochi dates back to Japan’s Edo period (1603–1868), when seasonal customs flourished and food was closely connected to health and the rhythms of nature.
Before the custom of eating eel became the defining feature of the summer doyō, people enjoyed a variety of seasonal foods thought to nourish the body. Among them was Doyō-mochi, particularly in the Kansai region, including the historic cities of Kyoto and Osaka.
Today, many traditional wagashi shops continue to make Doyō-mochi only during this brief seasonal window, making it a true taste of summer.
Doyō-mochi is beautifully simple and looks a bit like Ohagi but instead of mochi rice coated with anko (sweet bean paste) it is a soft, chewy mochi, made from Shiratamako rice flour, which is generously coated in smooth or lightly textured sweet azuki bean paste (anko). Some regional variations place the bean paste inside the mochi, but the classic Kansai style features the mochi wrapped in a layer of rich, velvety anko.
Like many traditional Japanese sweets, its understated appearance reflects an appreciation for balance, simplicity, and seasonal beauty.
Azuki beans have held a special place in Japanese culture for centuries. Their vibrant red colour has long been associated with protection, purification, and good fortune. In Japanese folklore, red was believed to ward off misfortune and harmful influences, making azuki beans a popular ingredient in celebratory foods and seasonal rituals.
Eating azuki during the demanding summer doyō was therefore seen as a way of inviting good health and resilience through the changing season.
While these beliefs belong to traditional folklore rather than modern medicine, they remain an enduring part of Japan’s cultural heritage. One of the most charming aspects of Japanese confectionery is its deep connection to the seasons. Rather than producing every sweet throughout the year, many wagashi are created for just a few weeks, encouraging us to appreciate each season as it comes.
Doyō-mochi perfectly embodies this philosophy. Available only during the summer doyō, it reminds us that even the hottest days of the year have their own traditions, flavours, and quiet moments of beauty.
Doyō-mochi remains a cherished seasonal confection that speaks to the heart of Japanese culture. Its combination of tender mochi and sweet azuki bean paste is comforting in its simplicity, while its history offers a glimpse into centuries old customs centred on health, harmony, and living in tune with nature.
If you happen to visit Japan during the summer doyō, keep an eye out for Doyō-mochi in traditional wagashi shops. It is a fleeting seasonal treat that carries with it a rich cultural story.
To make this seasonal wagashi at home is super easy to do with a few ingredients.
Wishing you a healthy summer!
Ingredients
- 100g Shiratamako (Glutinous rice flour)
- 120ml water
- 1 tablespoon sugar
- 240g red bean paste (divided into 6 equal portions)
- potato starch
Method
Combine glutinous rice flour, water, and sugar in a microwave safe bowl. Whisk until completely smooth with no lumps.-
Cover the bowl loosely with plastic wrap.
Microwave at 600W for 1 1/2 mins
Stir vigorously with a wet spatula.
Cover again and microwave for another 1 minute.
The dough should look translucent and glossy. Stir well until it becomes elastic and sticky.-
Let the dough cool slightly until safe to handle. Dust a tray with potato starch and tip out the dough. Give the dough a coating of potato starch this will make it much easier to handle.
Divide it into 6 equal pieces. Roll each piece into a small ball. -
Flatten a portion of the smooth red bean paste in your palm. Place a mochi ball in the centre. Carefully pinch the bean paste around the mochi to coat it completely.
