Koppa-mochi (Sweet potato rice cake) ｜ Our Regional Cuisines

Kumamoto Prefecture

Koppa-mochi (Sweet potato rice cake)

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Image source: Mariko Morita of Shokei College, Department of Life Science

Main lore areas

Amakusa region
Main ingredients used

Sweet potato, Glutinous rice, Suger

History/origin/related events

“Koppa-mochi" is a traditional snack made from sweet potatoes, a specialty of the Amakusa region. The word "koppa" comes from a dialect word meaning “cut into small pieces,” and refers to peeled sweet potatoes that have been cut into 1- or 2-cm round slices, boiled, and dried in the sun. The sight of straw-threaded slices of sweet potatoes hanging from the eaves, signaling the arrival of winter, is a common scene in Amakusa. In the Amakusa region, the rice harvest is low due to the lack of flat land, so sweet potatoes, which can be grown on barren land, have been cultivated in large quantities for a long time. “Koppa” not only served as a convenient preserved food but also gained enhanced sweetness through a process of boiling, drying in the sun, and letting it become completely dry. “Koppa-mochi” is made by steaming a mixture of “Koppa” and glutinous rice, combined with sugar (or malt syrup, etc.). It has a soft and chewy texture, offering a simple and rustic flavor that highlights the sweetness of sweet potatoes. In the old days, it was made at each household, and because it lasted for a long time at room temperature, it was made as a New Year's snack, especially at the end of the year. Nowadays, it is sold as a typical souvenir of the Amakusa region.
Opportunities and times of eating habits

In olden days, it was made at the end of the year in preparation for the New Year, just like white rice cakes. Not only “Koppa”, but also “Koppa-mochi” is a preserved food that lasts about two months at room temperature.
How to eat

While it’s soft, some people cut it into bite-sized pieces and eat it as is. Some may also sprinkle it with kinako (roasted soybean flour). When it becomes firm, you can warm it up in the microwave or toaster. If pan-frying, adding butter enhances the flavor, resulting in a delicious taste. You can also fry them in oil.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
A variety of "Koppa-mochi" are sold at confectionery stores, including those using purple sweet potatoes and those flavored with brown sugar.

RECIPE

Ingredients (25 portions)

Glutinous rice 1875g (1 shou 5 gou)
Koppa (Sliced and dried sweet potato) 3kg
Brown sugar 1kg
White sugar 1kg
Salt 1 tbsp.

How to cook

1. Wash glutinous rice and soak in water overnight.
2. Wash the Koppa with water, drain it in a sieve, and let it sit for about half a day.
3. Steam glutinous rice and Koppa separately and mash each of them.
4. Place the mixture from step 3 into a mortar, pound it well, mix it, then add sugar and salt. Mix it again thoroughly.
5. Take out the mixture from step4 on to a wooden box (Moro-buta), spread it to a thickness of about 4cm, and when it is solidified, cut it into pieces of suitable size.
6. “Koppa” refers to slices of peeled sweet potatoes, approximately 1-2 cm thick, that are skewered on straw, boiled, and then sun-dried to be dehydrated.

provider : “Kumamoto Prefecture Hometown Recipes, Volume 2”

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

Koppa-mochi (Sweet potato rice cake) ｜ Our Regional Cuisines

Kumamoto Prefecture

Koppa-mochi (Sweet potato rice cake)

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 (25 portions)

How to cook