Monaka is one of Japan's classic confections: a sweet filling sandwiched between two thin, crisp wafer shells. The shells themselves are the craft. They are not batter — they are mochi: pounded glutinous rice, pressed into a mold and toasted until crisp, with no sugar and no oil.
These rectangular shells come from a monaka-shell maker in Kanazawa that has worked mochi rice since 1877. Using a single contracted rice — Shin Taisho Mochi from the Hokuriku coast — the company buys the grain as brown rice, cold-stores it, then mills and grinds it fresh for each production run. It is the same rice and the same maker behind our Round and Square Monaka lines.
This page collects the rectangular formats. The variants differ in size and fold; the dimensions for each are shown in the product images.
Ayako, Umami Curator at The House of Umami, toured the workshop and watched the shells take shape. What stayed with her was learning that the shell is built on a mochi base — rice, pounded and pressed, not poured. She also watched the company's in-house mold-makers at work, preserving a specialized craft that few producers still maintain. The speed and precision of the experienced artisans left a lasting impression.
A long rectangle plates differently than a round or a square: a generous lengthwise surface for a line of garnish, clean parallel edges, and a flat base that sits without rolling. The format suits a composed canapé, a tasting-menu bite, or a petit four. The crisp shell holds against fillings that are creamy, savory, or frozen.
