Kochi Kashikiri
Quick answer
- Active time
- 540 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 2
About this dish
Arakashi acorns lose their astringency only after two days in a cotton bag under running water, and only then can they be ground fine and cooked into a starch paste that sets in a mold.
Read more
Also called kashi-dofu, this acorn jelly from southern Aki in Kochi was famine food in mountain areas where little could be grown, and the long preparation often fell to elders who stayed at home. Once eaten across Kochi, it is now rare outside Aki. The firm squares are served with nuta, a dressing of leaf garlic, sesame, miso, and rice vinegar.
Ingredients
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Instructions
- 1
Sun-dry 1800ml correctly identified food-safe arakashi acorns until shells split, lightly pound, and remove shells and spoiled kernels.
- 2
Coarsely grind kernels, bag in dense cotton, and leach under cold running water for 48 hours.
Without running water, replace water every 4 hours about 10 times, until clear and barely astringent.
- 3
Grind the leached acorns finely and combine with 2700ml water.
Cook over medium-low for 45 to 60 minutes, stirring constantly, until a thick paste exposes a spatula-length of pot bottom.
- 4
Pour hot paste into a damp mold and level.
Cool 60 minutes, refrigerate 3 to 4 hours, and cut into portions.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「土佐の食卓 伝えたい おふくろの味 ママの味」(土佐伝統食研究会） · Checked: 2026-08-11