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  7. Mossou Meshi (Mixed Rice made with a Mold)

Mossou Meshi (Mixed Rice made with a Mold) ｜ Our Regional Cuisines

  • Kagawa Prefecture

    Mossou Meshi (Mixed Rice made with a Mold)

Mossou Meshi (Mixed Rice made with a Mold)

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  • Mossou Meshi (Mixed Rice made with a Mold)

    Image source: Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture

  • Main lore areas

    Mitoyo City

  • Main ingredients used

    Rice, Fried thin tofu, Carrot, Konjac(=yam cake), Bamboo shoots, Dried sardines, Gobou(=Burdock root), Kanpyo (=dried calabash shavings), Dried shiitake mushrooms

  • History/origin/related events

    "Mossou meshi" is a type of rice that is molded into a certain shape using a wooden mold. Sushi rice or mixed rice is molded into a round or fan-shape. It is said to come from Buddhist vegetarian cuisine where monks prepared a single bowl of rice in a wooden mold so that each person would get an equal portion as that was all they ate for one meal.
    In the Seisan region and other parts of Kagawa prefecture, Momote festivals were held each year to wish for a bountiful harvest, safety at sea, and to drive away evil spirits. Young boys would wear "kamishimo" (=formal wear) and aim arrows at a target using bows. A total of 200 arrows were shot, and two arrows were counted as one, which is how the festivals got its name. The festivals differ slightly per region. In Mitoyo city, "mossou meshi" was served at these festivals which is how this dish became popular among locals.
    (Below is the broadcast at lunchtime at local schools in Mitoyo)
    "Meat mossou is a local dish of Toyonaka-cho, Mitoyo. After the festival of Kojin (God of fire), the Touya, the head of the festival, makes mossou meshi for everyone and everyone eats it while thinking of ways to make the festival better for the following year."

  • Opportunities and times of eating habits

    In addition to festivals, there were several occasions when local people gathered, namely to clean rivers or to complete the framework of houses together. "Mossou meshi" was served on such occasions. It was also made into "onigiri" (=rice balls) as a quick meal to eat during breaks from farm work.

  • How to eat

    Cook the rice. Remove the heads, bellies, and bones of the dried sardines. Cut the other ingredients, season, and simmer in water. Add the ingredients and broth to the cooked rice. Use a cylindrical mold and put the mixed rice inside. Place the mixed rice onto a plate and serve. Recently, beef is used to make "mossou meshi."

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    "Mossou meshi" is sold regularly in the city by volunteer groups. It is also served as part of the local school lunch menus. It is a popular traditional dish among locals.

RECIPE

Ingredients (20 servings)

  • Rice 1.4 kg
  • [Seasoning A] Soy sauce 90ml
  • [Seasoning A] Zarame (=coarse white sugar) 70g
  • [Ingredient] Fried thin tofu 2
  • [Ingredient] Carrot 1
  • [Ingredient] Konjac(=yam cake) 1
  • [Ingredient] Small bamboo shoot 1
  • [Ingredient] Medium-sized (6 to 8cm) dried sardines 100g
  • [Ingredient] Gobou(=Burdock root) 1
  • [Ingredient] Kanpyo (=dried calabash shavings) 40g
  • [Ingredient] Dried shiitake mushrooms 10
  • [Ingredient] Peas As needed
  • [Ingredient] Tofu As needed

How to cook

  • 1. Wash the rice and cook 30 minutes prior to serving.

  • 2. Remove the heads, bellies, and bones of the dried sardines.

  • 3. Cut the other ingredients into thin slices and pour water on top so that they are completely covered. Simmer with the ingredients for [Seasoning A].

  • 4. Mix in the ingredients and the broth from step 3 with the cooked rice. Do not add too much broth as the rice will become sticky.

  • 5. Use a cylindrical mold and put the mixed rice inside. Place the mixed rice onto a plate and serve.

provider : Agricultural Policy Division, Department of Agriculture and Fisheries, Kagawa Prefecture

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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