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  7. Meno Mochi Arare (Bite-sized Japanese Rice Crackers made from Old Decorations)

Meno Mochi Arare (Bite-sized Japanese Rice Crackers made from Old Decorations) ｜ Our Regional Cuisines

  • Miyazaki Prefecture

    Meno Mochi Arare (Bite-sized Japanese Rice Crackers made from Old Decorations)

Meno Mochi Arare (Bite-sized Japanese Rice Crackers made from Old Decorations)

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  • Meno Mochi Arare (Bite-sized Japanese Rice Crackers made from Old Decorations)
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    Image source: JA Miyazaki Prefecture Council of Women's Organizations

  • Main lore areas

    Nishimorokata district (Takaharu town and Kobayashi city) and Shiiba village

  • Main ingredients used

    Glutinous rice

  • History/origin/related events

    "Meno mochi kazari" is a traditional event taking place in the southern Kyushu area on Little New Year. Decorations using rice cakes are put up in homes to wish for a bountiful harvest and safety of the family. Colorful "mochi" (=rice cakes) in the colors red and white, yellow, and green are made on the morning of every January 15th and hung up as decorations. Branches of Japanese hackberry are cut off in the early morning before birds start to chirp. The rice cakes are put on the branches and hung up in the alcoves, kitchen, entrance, Buddhist altars and gravestones. These decorations are hung up until January 30th, after which they are taken down and the colorful "mochi" (=rice cakes) are taken off the branches and deep fried to make "arare" (=bite-sized Japanese rice crackers). The word "me" in the name of the decorations is said to have come from the word "mayu," which means cocoon in Japanese. The decorations were first made with wishes for an abundance in the production of cocoons. After that, the decorations were considered lucky, a way to fight off evil spirits and wish for a bountiful harvest. They were also a way of celebrating the arrival of spring.
    "Arare" (=bite-sized Japanese rice crackers) was served at the Imperial Court during the Nara period to envoys visiting Japan from China and other countries. An earlier version of "arare" is "arare-mochi / tama-arare," a type of "kakimochi" (=dried cut mochi), which was available during the Heian period as noted in the "Yamashiro-fudoki" (=topographical report of Yamashiro Province). By the Edo period, "arare" (=bite-sized Japanese rice crackers) was being produced in large amounts. The name "arare" comes from the sound that mochi makes when it is roasted or from the word "arare" which means hail as the rice crackers resemble pellets of frozen rain.

  • Opportunities and times of eating habits

    "Meno mochi" is made on January 15th (Little New Year) and is used to decorate homes until around January 30th. After that, the "meno mochi" is fried and made into "arare" (=bite-sized Japanese rice crackers).

  • How to eat

    Once the "meno mochi" serves it purpose as decorations, the mochi (=rice cakes) are taken off the Japanese hackberry branches and deep-fried in oil to make "arare" (=bite-sized Japanese rice crackers). The arare is seasoned with soy sauce, kinako (=roasted soybean flour) or other seasonings to taste.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Local people send “meno mochi” as gifts to elementary schools in Takaharu town so that they can be used as decorations. During Little New Year of each year, local families use “meno mochi” to decorate their homes. This tradition was introduced by the local media as one of the charms of Miyazaki prefecture.

RECIPE

Ingredients (10 servings)

  • Glutinous rice 1.5kg

How to cook

  • 1. Soak the glutinous rice in water overnight. After that, steam the rice.

  • 2. Place freshly pound mochi (=rice cake) on a surface covered in "mochitori-ko" (=flour used when shaping mochi). Spread the mochi into a 1cm thickness.

  • 3. When the mochi in step 2 is ready to be cut, cut the mochi into 1cm cubes.

  • 4. Place the cubes of mochi on Japanese hackberry branches. Use these as decorations. Once the decorating season is over and the "meno mochi" has hardened, take them off the branches and deep fry them in oil at a temperature of 160℃ to make "arare" (=bite-sized Japanese rice crackers). Season to taste with soy sauce, kinako (=roasted soybean flour) or salt.

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

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