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  7. Nmu-kuji Puttu-ru (Sweet Potato starch cake)

Nmu-kuji Puttu-ru (Sweet Potato starch cake) ｜ Our Regional Cuisines

  • Okinawa Prefecture

    Nmu-kuji Puttu-ru (Sweet Potato starch cake)

Nmu-kuji Puttu-ru (Sweet Potato starch cake)

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  • Nmu-kuji Puttu-ru (Sweet Potato starch cake)

  • Main lore areas

    All of Okinawa prefecture

  • Main ingredients used

    Sweet potato starch

  • History/origin/related events

    "Nmu-kuji Puttu-ru" is made by dissolving "Nmu-kuji" (=sweet potato starch) in water and stir-frying to a paste. "Puttu-ru" refers to the starchy, sticky glue-like texture. The word "Nmu" means "sweet potato," and it was first brought back from China in 1605 by “Noguni Soukan“（= the governor of Noguni, Kadena-cho in Okinawa）. This led to the cultivation of sweet potatoes, which were used as relief food to alleviate the suffering of starvation. With the availability of sweet potato starch, "Nmu-kuji" became a staple in households. From this "Nmu-kuji", the dish "Nmu-kuji Puttu-ru" was born. It was eaten as a snack with sugar and as a side dish with chives. Other dishes using "Nmu-kuji" are also known, such as "Nmu-kuji Andagi," which is fried with cooked and mashed "Nmu," or "Kuji-muchi” (“Kuzu-mochi”, sweet potato starch cake). "Nmu-kuji" has been used since the dynastic period, and "Kuji-muchi," now a common confectionery for the public, is a true dynastic confectionery.

  • Opportunities and times of eating habits

    It has been eaten as an everyday quick snack. It is also said to have been made as an emergency food during typhoons, as Okinawa prefecture is often hit by typhoons.

  • How to eat

    Dissolve "Nmu-kuji" in "Dashi" (=Japanese soup stock), add Miso paste and mix well. Add small shredded "Kamaboko"(=fish cake) and finely chopped "Chiribira" (=Chinese chives) and mix well. Heat a generous amount of lard in a frying pan, add the "Nmu-kuji" batter, and stir-fry while mixing. Once the entire mixture becomes glossy, turn off the heat and enjoy it while hot. Sometimes, instead of adding chives, brown sugar is added for a sweet finish.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is commonly made at home and can also be enjoyed at restaurants in the prefecture.

RECIPE

Ingredients (4 servings)

  • "Nmu-kuji" (=Sweet potato starch) 1 cup
  • Katsuo Dashi (=Japanese soup stock made with bonito) 1 1／2 cups
  • Red Miso 1and1／2 tbsp.
  • Vegetable Oil 2 tbsp.
  • Chinese Chives As needed

How to cook

  • 1. Dissolve red miso in Katsuo Dash(=Japanese soup stock with bonito).

  • 2. Cut Chinese chives into small pieces.

  • 3. Put "Nmu-kuji" in a bowl, add 1 and mix well, then add the cut Chinese chives.

  • 4. Heat oil in a frying pan and fry 3 over high heat, stirring constantly. When it starts to cook, clumps will form. Continue stirring and frying until the clumps come together and become shiny.

provider : "Ryukyuan Cuisine Researcher" Junko Ashitomi

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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