Bochi means mochi. Normally mochi is made from glutinous rice, but in this part of Gifu the word is used for something kneaded from wheat flour, which tells you what grew here.

Broad beans are simmered soft and sweetened into a paste. Wheat flour is worked with water, sugar, and salt into a dough, the paste is wrapped inside it, and the whole thing is wrapped again in a myoga leaf and steamed with the leaf still on.

It was eaten during breaks in rice planting and on the rest days between the heavy work, and the older names for it say so directly: taue-bochi, planting bochi, and noyasumi-bochi, field-rest bochi.

The timing is what makes it coherent. June is when the wheat comes in, and it is also the gap in the rice calendar when there are hands free. Broad beans were planted on the banks between the paddies and come ripe at the same time the myoga leaves are large enough to use. Everything in it was within walking distance. The leaf does more than smell good, too, since it slows spoiling, which is what you want in something carried out to a field in early summer. It is made from June to October, and the earlier leaves are said to have the better scent.