Fusube Mochi ｜ Our Regional Cuisines

Miyagi Prefecture

Fusube Mochi

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Picture provided by: Miyagi Prefecture

Main lore areas

Kurihara City
Main ingredients used

Grilled loach powder (loach), burdock root, mochi, radish

History/origin/related events

In Miyagi Prefecture, a major region for rice production, mochi has long been eaten at New Year's, weddings, memorial services, funerals, and other annual events. It has also been customary to eat mochi on special occasions like the equinoxes, Obon, and when the farming season comes to an end.
The “fusube mochi” combines Miyagi's mochi culture and the unique food culture in Kurihara City, which is far inland from the sea. In the inland area of Kurihara City away from the sea, crucian carp, swamp shrimp, loach, and sea cucumbers have historically been important sources of protein.
Loaches are eaten raw, but if caught before the winter, they are soaked in fresh water to remove any mud from them, then skewered and boiled, before being skewered and roasted. Smoking the loach is called “fusuberu,” which is where the name “fusube mochi” comes from. You then mix the chopped with grated burdock root and radish, fried in oil and boiled with water. Then, you add soy sauce and chili pepper to the mixture to make it spicy, and you mix in the mochi. This local cuisine with a touch of chili pepper has been used to warm the body in colder seasons and to stimulate people’s appetites in the hot summer months.
When loach is not available, you can use minced chicken or dried fish powder instead.
Opportunities and times of eating habits

As well as for big annual events, people often eat it on other special days like the equinoxes, Obon, and important agricultural days. However, you can buy and eat it at supermarkets and roadside stations in Kurihara City all year round.
How to eat

Heat the powdered loach, grated radish, and burdock root with water, and add soy sauce and red pepper. Then add in freshly pounded rice cakes to the mixture.
Efforts for Preservation and Succession

This local dish has been handed down from generation to generation in every household. It is also sold at supermarkets and roadside stations in Kurihara City, where professionals make it is producers and locals buy it.

RECIPE

Ingredients (for 4-5 persons)

Grilled loach powder 20g
Radish 300g
Burdock root 150g
red pepper A pinch
water Four cups
Salad oil 1 tbsp
To season:Soy sauce 3 tbsp
To season:Sake 2 tbsp

How to cook

1. Grate the radish and burdock root.
2. Finely chop the grilled loach and grind to a powder with a mortar. Cut the chili peppers lengthwise and remove the seeds if you prefer.
3. Heat the oil in a pan, fry the grated burdock root, then add the radish, chili pepper, powdered loach, and water. (Adjust according to the amount of water coming out of the radish).
4. Add the seasoning 3) and simmer over a low heat for about one hour. Remove any scum carefully.
5. Put freshly pounded rice cakes (mochi) into a bowl, pour 4) on top, and eat while hot.
6. This recipe is common in the Kurikoma region. Some people use only burdock root instead of grated, or minced chicken instead of grilled loach. In some cases, you can swap miso for soy sauce.

provider : "Gottsoosan - Miyagi's Local Foods We Want to Share"(The Association for the Promotion of Miyagi Food)

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

Fusube Mochi ｜ Our Regional Cuisines

Miyagi Prefecture

Fusube Mochi

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 (for 4-5 persons)

How to cook