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Tororomamma (tororo rice) ｜ Our Regional Cuisines

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  • Akita Prefecture

    Tororomamma (tororo rice)

Tororomamma (tororo rice)

Related images

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  • Tororomamma (tororo rice)

    Image Source : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

  • Tororomamma (tororo rice)

    Image Source : Akita Prefecture Regional Development Promotion Division

  • Main lore areas

    Northern and Southern Regions, Yurihonjo City in Central District

  • Main ingredients used

    Japanese mountain yam, Miso

  • History/origin/related events

    "Yama-no-imo" (Japanese mountain yam) in a "Suribachi" (Japanese mortar) and mixing it with a thick miso soup to create a spread. In the Akita style, it is made with a type of "Yama-no-imo" that has a firmer texture than "Nagaimo" (Japanese long yam). Yama-no-imo is often circulated as "Tsukuneimo," characterized by its round, black appearance resembling a fist and its low moisture, dense, white, and sticky interior. In Akita, a major rice-producing region, production of Yama-no-imo has increased, especially in Odate City, because it is easy to grow and does not compete with rice cultivation.
    Tororo has been highly valued as a nutritious food known for its energizing properties and is believed to have the power to ward off evil spirits. Therefore, there is the tradition of eating it on New Year's Day. In some regions, it may also be consumed on the 2nd or 3rd morning of the new year. In the Yuri area, the custom is to sprinkle tororo in a straight line between the gates of the house to pray for good health, and in the Daisen area, the custom is to offer "Tororo jiru" (tororo soup) to the altar of the gods on New Year's Day. In some areas, people also eat "Tororo-meshi" (tororo rice) on the day following the celebration to bring happiness to the family as tororo is considered an auspicious food.

  • Opportunities and times of eating habits

    The three days of the New Year and the day after the celebration.

  • How to eat

    Put water, dried sardines, and root komb (kelp) in a pot and soak thoroughly. Heat it up and add bonito flakes to create dashi, then incorporate miso. In a mortar, add the dashi to grated Japanese mountain yam. Pour it over freshly cooked rice, sprinkle with Japanese leek to taste, and enjoy.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    In Yurihonjo City, the annual specialty event 'Tororomeshi Eating Contest' is held. The tradition of enjoying tororomeshi at home on New Year's Day is still widely observed.

RECIPE

Ingredients (easy-to-make quantities)

  • Nagaimo (=Japanese long yam) or Yama-no-imo (Japanese mountain yam) 500g
  • Dried sardine 10
  • Root kombu(=kelp) 5
  • Bonito flakes 1／2 pack
  • Miso 230g

How to cook

  • 1. Place dried small fish and dried kelp in a pot the day before, soak them together with approximately 1800cc of water (not included in the specified amount).

  • 2. Peel the potatoes clean and grate them in a mortar.

  • 3. Bring [1] to a boil, and when it boils, add bonito flakes. In 2 to 3 minutes, remove bonito flakes, kombu (kelp), and dried sardines, add miso, make a thick miso soup, and leave to cool.

  • 4. Stir [3] into [2] a little at a time, check the thickness and taste, and dilute it.

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

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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