Koch-Goma

Koch-Goma is a traditional sesame sweet confection originating from the Kochi Prefecture in Japan. It is a type of goma dango, or sesame dumpling/ball, but with distinct characteristics tied to its regional preparation and often unique flavor profiles. The base is typically mochi rice flour (glutinous rice flour) mixed with sugar and water, which is then formed into small balls. The crucial element is the generous coating of black sesame seeds (kurogoma), sometimes mixed with white sesame seeds.

The preparation and specific ingredients can vary from household to household or between different shops. Some Koch-Goma recipes might incorporate soy sauce, mirin (sweet rice wine), or other flavorings into the mochi dough to enhance the umami and sweetness. The sesame seed coating is often toasted to bring out its nutty aroma and flavor before adhering to the mochi balls. After coating, the Koch-Goma are often steamed or boiled to cook the mochi and allow the sesame seeds to fully adhere.

Koch-Goma is usually enjoyed as a snack or dessert, often served alongside green tea. Its chewy texture and rich, nutty flavor from the sesame seeds make it a popular and comforting treat. It's also commonly found at local festivals and markets in the Kochi region. The black sesame seeds provide a distinct visual appeal, contrasting with the white mochi underneath. The confectionery represents a small but culturally significant aspect of Kochi's regional cuisine.