Traditional Mochi Rice Cake Dishes ｜ Our Regional Cuisines

Iwate Prefecture

Traditional Mochi Rice Cake Dishes

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Image source: Iwate Agricultural, Forestry, and Marine Division, Department of Agricultural Popularization Technology

Main lore areas

The southern region of the prefecture around Ichinoseki City
Main ingredients used

Mochi rice cakes, azuki (red beans), sesame, walnuts, anko (sweet bean paste), zunda (mashed green soybeans), natto, and more

History/origin/related events

The southern region of the prefecture has a comparatively warm climate, and has long produced primarily rice, which could be cultivated reliably. In the Edo period, by decree of the Sendai Clan that governed the Ichinoseki and Hiraizumi region, mochi rice cakes were to be made and offered to the gods and Buddha on the 1st and 15th of each month as prayers for peace and good health, with this practice then becoming tradition. In Ichinoseki City there is a custom of eating mochi rice cakes over 60 times throughout the year for each turn of the season or event according to a "mochi calendar". What's more, samurai families would eat a form of ritual meal known as "mochi honzen" (mochi full-course) on ceremonial occasions. The tradition of eating mochi honzen in both times of celebration and sorrow is unique to the Ichinoseki region.
Among the seats mochi honzen meals is a facilitator referred to as the "otori mochi yaku" who speaks while advancing the proceedings. There are also manners and rules regarding how the mochi is to be eaten, which are said to be a combination of Ogasawara-ryu etiquette and the teachings of the Shijo-ryu culinary school.
Mochi honzen meals include dishes like "zoni" (rice cakes boiled with vegetables) where ingredients such as "zunda" (mashed green soybeans) and "juune" (wild sesame seeds) are used as glazes.
Opportunities and times of eating habits

The "mochi calendar" contains over 60 opportunities for mochi to be eaten throughout the year on the occasion of seasonal turning points or events such as New Year's Day, seasonal festivals, equinoctial weeks, and Obon. Mochi is also served each time one receives guests, during important ceremonial occasions, and similar happenings.
How to eat

Various ingredients such as natto, sesame, wild vegetables, walnuts, mushrooms, edamame (green soybeans), swamp shrimp, loach, sea squirt, or squid are used. There are also dishes that placed in broth or glazed. At present there are approximately 300 ways to eat mochi. Recent years have also seen the use of Western ingredients such as cheese, curry, and tomatoes.
Efforts for Preservation and Succession

Mochi is even a part of school lunches. Among the specialty shops and ryokan of Ichinoseki and Hiraizumi, there are also establishments where visitors can experience eating authentic mochi honzen meals according to the proper etiquette. There are ongoing actions by the Ichinoseki Mochi Promotion Council to make the culture of mochi dishes widespread, one being the "National Local Mochi Summit". In 2013, "washoku" (traditional Japanese cuisine) was added as a UNESCO intangible cultural heritage, which also includes the mochi food culture of Ichinoseki.

RECIPE

Ingredients (sample recipe for a traditional mochi dish)

[Anko Mochi] azuki red beans, sugar, salt
[Shrimp Mochi] Swamp shrimp, sake, a small amount of shoyu, oil
[Zunda Mochi] Boiled green soybeans, sugar, salt, shoyu
[Ginger Mochi] Dried shiitake, carrots, ginger root, sugar, shoyu, sake
[Fusube Mochi]
Minced chicken meat (lean) 20g
Burdock root 200g
Shoyu 3 tablespoons
Sake 2 tablespoons
Abura Small amount
Stock 180-250cc
Red pepper 1
[Walnut Mochi] Walnuts, sugar, salt
[Juune Mochi] Juune (wild sesame seeds), sugar, shoyu, salt
[Edamame Mochi] Edamame (green soybeans),, scallions, shoyu or salt
[Zoni Mochi] Daikon radishes, carrots, burdock roots (thin shavings), fish paste (during times of sorrow, fried tofu), Japanese parsley, seasonal vegetables (mitsuba, snow peas, spinach), etc.

How to cook

1. [Anko Mochi] Boil and mash the azuki beans, season with sugar and salt, then tear fresh mochi and insert the bean paste.
2. [Shrimp Mochi] Wash the shrimp and remove any moisture, then stir-fry with oil and flavor with shoyu and sake before inserting into the mochi.
3. [Zunda Mochi] Insert boiled edamame beans into a mortar and mash, then season with sugar and salt.
4. [Ginger Mochi] Boil shiitake and carrots with broth and season, then add potato starch to thicken. Add squeezed ginger juice.
5. [Fusube Mochi] Grate the burdock root with skin left on, then stir-fry with oil, dilute with water, then add the minced chicken and stir so that mixes evenly with the burdock root. Flavor with shoyu and sake before finally adding red pepper and inserting into the fresh mochi. Add more stock if one prefers a softer texture for the filling.
6. [Walnut Mochi] Grind the walnuts well before cooking. Tofu with moisture removed is occasionally added.
7. {Juune Mochi} Sizzle the juune (wild sesame seeds) in a pan, then grind with a mortar. Add water and then season with sugar, shoyu, and salt before tearing fresh mochi and adding the ground juune.

provider : "Iwate Prefecture Food Artisan" Hanaizumi Delivery Mochi Makers Group

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Traditional Mochi Rice Cake Dishes ｜ Our Regional Cuisines

Iwate Prefecture

Traditional Mochi Rice Cake Dishes

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (sample recipe for a traditional mochi dish)

How to cook