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Kurumi-zouni ｜ Our Regional Cuisines

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  • Iwate Prefecture

    Kurumi-zouni

Kurumi-zouni

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  • Kurumi-zouni

    Image source: Agricultural Extension Technology Division, Department of Agriculture, Forestry and Fisheries, Iwate Prefecture

  • Main lore areas

    Northern Sanriku Coastal Area

  • Main ingredients used

    Carrot, Daikon radish, Gobou(=Burdock root) , Shiitake mushrooms, Grilled tofu, Soy sauce, Mochi (=rice cake), Walnuts, Sugar,

  • History/origin/related events

    "Kurumi-zouni" is also called "Kurumi-mochi (rice cake with walnuts sauce)" and is a typical dish eaten on the morning of New Year's Day in the Miyako region along the Sanriku coast. It is served not only on New Year's Day, but also for wedding celebrations and other special occasions as the best treat.
    It is characterized by the fact that the kaku-mochi (grilled-rectangular shaped rice cakes) is placed in a soy sauce-flavored dashi (Japanese soup stock) containing daikon radish, carrots, gobou (burdock root), salmon, freeze-dried tofu, etc.
    When eating mochi, it can be eaten straight from the bowl of soup or dipped in another bowl of "walnuts sauce" to enjoy two different flavors.
    It is thought that this way of eating the mochi originated as a way of cherishing the precious mochi because it was difficult to grow rice in coastal areas due to cold damage. Some households add seafood such as salmon roe or abalone as a garnish. Walnuts are used locally produced "oni-gurumi (manchurian-walnuts)."
    Compared to overseas walnuts, "oni-gurumi" has fewer tannins and oils and is lighter taste, so the "oni-gurumi" is carefully scraped to make "kurumi-dare" (walnuts sauce). In Iwate Prefecture, walnuts are deeply rooted in the diet, and the "delicious taste" is sometimes described as "kurumi-aji" (walnut flavor).

  • Opportunities and times of eating habits

    It was served as a feast at New Year's, wedding celebrations and other special occasions. Today, it is eaten as "zouni" at New Year's, but other occasions are decreasing.

  • How to eat

    Julienne daikon radish, carrot, gobou (burdock root), shiitake mushrooms, konjac (yam cake), and chikuwa (fish cake), and simmer in soy sauce flavored dashi with grilled-tofu. Add the grilled kaku-mochi. Prepare the "kurumi-dare", which is made by grinding walnuts and mixing sugar and salt, on a separate plate and dip the "mochi" in it. Depending on the family, seafood such as salmon roe or abalone may be added.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    Even today, peeled walnuts are sold at supermarkets and other stores when New Year's Day approaches. On New Year's Day, each household makes "zouni" with "kurumi-dare" made by carefully grinding the walnuts in a mortar and pestle.

RECIPE

Ingredients (4 servings)

  • [Zouni (=rice cakes with soup)]
  • Daikon radish 120g
  • Carrot 20g
  • Gobou(=Burdock root) 40g
  • Fresh Shiitake mushrooms (2 small) 40g
  • Grilled tofu 100 g
  • Konjac (=yam cake) 100g
  • Chikuwa (fish cake) 40g
  • Mitsuba(=Japanese parsley) A little
  • Dashi (=Japanese soup stock with dried sardines and kelp) 800cc
  • Soy sauce 4tsp.
  • Salt 2tsp.
  • Sake A little
  • Kaku-mochi 12
  • [Kurumi-dare]
  • Peeled Walnuts 80-100g
  • Sugar 3-4tbsp.
  • Salt A little

How to cook

  • 1. Cut daikon radish, carrot, gobou (burdock root), fresh shiitake mushrooms, konjac, and chikuwa (fish cake), into julienne. Cut grilled tofu in half, and grill the cutting sides, to make them brown on both sides, and cut into thin strips. Cut the mitsuba into 2 cm pieces.

  • 2. Add all ingredients except for mitsuba to dashi (Japanese soup stock) and bring to a simmer. Season with soy sauce, salt and sake. Add mitsuba at the end as a decoration.

  • 3. Wipe off the flour from kaku-mochi and grill them, then soften them by placing them in the warmed soup from 2. Then kaku-mochi turn to be zouni-mochi.

  • 4. Grind walnuts well, season with sugar and salt, and grind until thickened. (add zouni-soup or water).

  • 5. Place the softened zouni-mochi in a bowl and serve with a "kurumi-dare" in another bowl.

  • 6. Eat zouni-mochi dipping it in the walnut sauce.

provider : "Let's Eat Iwate’s Local Cuisine and Food Craftsmanship" (Shoko Fujiwara)

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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