Iriko Mochi ｜ Our Regional Cuisines

Miyazaki Prefecture

Iriko Mochi

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Image source: JA Miyazaki Prefecture Council of Women's Organizations
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Image source: JA Miyazaki Prefecture Council of Women's Organizations

Main lore areas

All of Miyazaki Prefecture
Main ingredients used

Glutinous rice, Short-grain rice

History/origin/related events

“Iriko mochi” literally means rice cake made from parched rice flour. The dish has been handed down in the Satsuma domain since the Edo period. “Iriko mochi” was handed out to the local people at ceremonies to celebrate and wish for the healthy growth of children. In the middle of the Edo period, “iriko mochi” became a snack that could also be enjoyed by commoners. It is often served during the Bon holidays. Glutinous rice is roasted and ground into a powder. The powder is then kneaded with starch syrup and other ingredients. Once the rice cake is made, it is cut into stick shapes. The ingredients for “iriko mochi” are easy to gather and the recipe is not hard to follow but the texture of the rice cake is influenced by the temperature and humidity of the weather. “Iriko mochi” has the aroma of the roasted flour and a gentle sweetness. It is soft in texture and delicious to eat and is a popular traditional snack eaten by the local people of Miyazaki prefecture.
Opportunities and times of eating habits

“Iriko mochi” is eaten as a traditional snack and as a Bon Festival offering. It is a daily snack that is available year-round.
How to eat

Glutinous rice and short-grain rice are mixed at an 08時02分 or 07時03分 ratio, roasted and then ground into a powder. After that, sugar, salt, and water are added, and the mixture is kneaded. Each time sugar and hot water is added to the parched rice flour, the mixture gradually becomes round and “iriko mochi” is made. Both white sugar and muscovado can be used. When the mochi begins to harden, it can be reheated using a microwave. Local supermarkets sell parched rice flour so that “iriko mochi” can easily be made at home.
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
This dish is introduced in the magazine “Furusato no Aji” (=hometown recipes) which focuses on communicating the charms of Miyakonojo city. The dish is simple in appearance but once people try it, they quickly become fans. It is often sold at local Japanese confectionery shops and roadside stations.

RECIPE

Ingredients (4 servings)

Parched rice flour 300g
Katakuriko(=potato starch) a little
[Seasoning A] Sugar 300g
[Seasoning A] Starch syrup 50g
[Seasoning A] Water 1 1／3 or 1 1／2 cups

How to cook

1. Place the ingredients for Seasoning A in a pan and heat. Turn off the heat as soon as bubbles begin to form in the mixture.
2. Place parched rice flour (roast 8：2 or 7：3 of glutinous rice:short-grain rice and grind into a powder) in a bowl. Pour Seasoning A into the flour bit by bit. Mix quickly with a pestle.
3. Sprinkle “katakuriko” (=potato starch) into a mold and pour the mixture from step 2 into the mold.
4. Cut the “mochi” (=Japanese rice cake) once it cools. Put some “katakuriko” (=potato starch) on a kitchen knife so that the mochi does not stick when it is cut.

provider : "Local Cuisine Collection" (JA Miyazaki Prefecture Council of Women's Organizations)

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

Iriko Mochi ｜ Our Regional Cuisines

Miyazaki Prefecture

Iriko 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 (4 servings)

How to cook