Cabbage Rice Cakes ｜ Our Regional Cuisines

Fukushima Prefecture

Cabbage Rice Cakes

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Main lore areas

Koriyama City
Main ingredients used

Cabbage, rice cakes

History/origin/related events

Cabbage rice cakes are a regional food which have been eaten in the Ose region of Koriyama City for over 80 years. It is said that they were created by rice- and cabbage-growing farmers while practicing self-sufficiency. The dish has a fun textural contrast between the entwined sauteed cabbages and freshly pounded rice cakes, and in recent years the cabbage rice cakes have endeared themselves in new arrangements, such as being combined with cheese into spring rolls, or having the rice cake replaced with rice flour dumplings.
In the Ose region of Koriyama City, the regional food, cabbage rice cakes, have been eaten for over 80 years. The sauteed cabbages and freshly pounded rice cakes intertwine. The contrast of the cabbage's crisp texture and the soft rice cake make for a fun dish.
Though a simple dish, in recent years the cabbage rice cakes have been combined with cheese into spring rolls, or the rice cakes replaced with rice flour dumplings for enjoyable adapted dishes.
Opportunities and times of eating habits

Because it is an innovative dish that allows you to eat rice and cabbages without getting tired of them, you can eat them throughout the whole year.
It is said that the dish was created by rice- and cabbage-growing farmers who were practicing self-sufficiency. It is a creative dish that skillfully allows you to eat large amounts of rice and cabbages without tiring of them.
How to eat

Saute the cabbages and season with soy sauce, dash broth, and mirin, then mix with freshly pound rice cakes. Besides the seasoning and method of cooking differing slightly from household to household, the sweetness and texture of cabbages also changes depending on the season, so one unique feature of this dish is that the taste will differ depending on when you make it.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
Besides typically being made at home, it is also served at restaurants. Additionally, it is sometimes served for lunch in elementary schools. In recent years, it has been introduced on TV shows, and has become a regional dish known nation-wide.

RECIPE

Ingredients (for 2 people)

Kirimochi (rectangular rice cakes) 4 squares
Cabbage (medium size) 1／2 head
Stir-fry oil 1／2 tbsp
【A】Sake 1／2 tbsp
【A】Mirin 1／2 tbsp
【A】Water 125cc
【B】Soy sauce 15cc
【B】Konbu (kelp) sauce 30cc

How to cook

1. Boil kirimochi in boiling water for 2min, allowing it to reach your desired softness. Roughly chop the cabbage.
2. Add stir-fry oil to heated pan, and quickly saute the cabbage.
3. Add 【A】to 2, allowing the cabbage to reach your desired softness.
4. Once the cabbage has softened, add the pre-mixed 【B】seasoning to adjust the flavor.
5. Add the rice cakes from 1 and mix together.

Recipe Arrangements

provider : Recipe provided by: Ose Tea House

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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

Cabbage Rice Cakes ｜ Our Regional Cuisines

Fukushima Prefecture

Cabbage Rice Cakes

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 2 people)

How to cook

Recipe Arrangements