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Su-Mochi ｜ Our Regional Cuisines

  • Fukuoka Prefecture

    Su-Mochi

Su-Mochi

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  • Su-Mochi
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    Image Source : Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Su-Mochi
    DOWNLOAD

    Image Source : Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Main lore areas

    Buzen Area

  • Main ingredients used

    Rice cake, Daikon radish, Soy sauce, Daidai (Kind of orange)

  • History/origin/related events

    "Su-Mochi" is a local dish made by putting grated daikon radish, squeezed juice of daidai, soy sauce, and sugar in a bowl, cutting the last rice cake of the New Year into bite-size pieces by hand without adding "Katakuriko (=Potato starch)", and mixing them with freshly pounded rice cakes. In the Buzen area of eastern Fukuoka Prefecture, many rice cakes were pounded before New Year's, and the last rice cake was used to make "Su-Mochi" which was then eaten together. In some areas, it is also called "Oroshi-Mochi". Winter daikon radish, which is in season, has a pungent taste and contains the starch-dissolving enzyme diastase. Adding Daidai to the dish also adds citric acid, making it a refreshing, tasty, and easy-to-digest dish. "Su-Mochi" is a healthy local dish that has been passed down from generation to generation.

  • Opportunities and times of eating habits

    Every New Year's Day, people gather to pound rice cakes and eat "Su-Mochi". "Su-Mochi" are also served at annual rice cake pounding contests held in various areas of the prefecture.

  • How to eat

    Season grated daikon with squeezed juice of daidai, soy sauce and sugar. Tear the finished rice cake into bite-sized pieces by hand and mix.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Although opportunities for households to make rice cakes at New Year's are on the decline, there are still rice cake pounding contests and other events held in various areas of the prefecture, and there are opportunities to eat "Su-Mochi".

RECIPE

Ingredients (2 servings)

  • Freshly pounded rice cake 200g
  • Daikon radish 200g
  • Daidai 1／2
  • Soy sauce 10g
  • Sugar 10g

How to cook

  • 1. Grate the daikon radish.

  • 2. To prevent the bitter taste of the peel from entering the daidai, peel the center of the daidai into a 5 cm wide slice, peel off the peel, cut in half, and squeeze out the juice.

  • 3. Add [2], soy sauce and sugar to [1] and season to taste.

  • 4. Tear freshly made rice cakes into bite-sized pieces and add them to [3].

provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

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

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