Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Miyazaki
  7. Nerikuri, Nettabo, Imo-mochi (Sweet Potato and Mochi Dumpling)

Nerikuri, Nettabo, Imo-mochi (Sweet Potato and Mochi Dumpling) ｜ Our Regional Cuisines

kyodo_ryori

  • Miyazaki Prefecture

    Nerikuri, Nettabo, Imo-mochi (Sweet Potato and Mochi Dumpling)

Nerikuri, Nettabo, Imo-mochi (Sweet Potato and Mochi Dumpling)

Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Main lore areas

    Miyakonojo City

  • Main ingredients used

    Sweet potato, Mochi, Sugar, Kinako (Roasted soybean flour)

  • History/origin/related events

    In Miyazaki Prefecture, sweet potatoes are called "Kansho", and "Nerikuri" made from sweet potatoes is eaten mainly in the vicinity of Miyakonojo City. It is also called "Nettabo," "Nettakuri," or "Karaimo-mochi" depending on the region. This dish has been made since the Edo period (1603-1867) and is a type of sweet potato rice cake made by combining rice cake and steamed sweet potato. In the old days, when pounding rice cakes for New Year's, boiled sweet potatoes were put into the last mortar of the rice and pounded up. Nerikuri is made from hardened rice cakes and water cakes left over from New Year's. It is made by pounding boiled rice cakes and steamed sweet potatoes into a round ball and sprinkling Kinako on it when eaten. The word "Nerikuri" means "to mix" in the Miyazaki dialect, and is said to be derived from "Kneaded Botamochi" or "Botta-botta" (kneading and mixing), hence the name. Nettabo has been eaten as a substitute for staple foods and as a snack for farmers.
    In Japan, the sweet potato is said to have originated in the Satsuma Clan. Since it was introduced from Kara (China) on the continent, it is called Kara-imo (Chinese sweet potato) in the former Satsuma Clan, and is also called the same in Miyakonojo City.

  • Opportunities and times of eating habits

    It is customary to make and eat rice cakes during the year-end and New Year's rice-pounding ceremony. It is also eaten as a snack during the New Year's holidays.

  • How to eat

    Carefully mix the steamed sweet potato and glutinous rice cake in a mortar and pestle. Roll the mixture into a ball (or tear into pieces) and sprinkle with Kinako. In some cases, azuki bean paste is made separately and put inside. While steaming the sweet potato, place commercially available rice cakes on top of the sweet potato and steam together. When the mixture is softened, it is best to mix them together. Once the mixture is well blended, tear the mochi into bite-size pieces, and sprinkle them with a mixture of Kinako, sugar, and a pinch of salt. The ratio of sweet potato to rice cake should be about 3:1. It can be easily eaten at home.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    The recipe is also introduced on the website of JA Miyazaki Keizairen. It can be purchased at supermarkets, Michinoeki, and other product sales outlets in Miyazaki Prefecture.

RECIPE

Ingredients (for about 40 servings)

  • Sweet potatoes 3 kg (net)
  • Glutinous rice 1.5kg
  • Kinako (Roasted soybean flour) 1 large bag
  • [Seasoning A] White sugar 1kg
  • [Seasoning A] Salt 1 tbsp.

How to cook

  • 1. Wash and soak glutinous rice in water. （Soak the glutinous rice in water about 10 hours).

  • 2. Peel sweet potatoes, cut them into pieces, and soak them in water to remove the scum.

  • 3. Steam the drained glutinous rice and sweet potato.

  • 4. The steamed glutinous rice is pounded with a rice-cake pounding machine.

  • 5. When the glutinous rice is finished pounding, put the steamed sweet potatoes into the glutinous rice.

  • 6. Add seasoning A to the step 5 and pound again.

  • 7. Pour the mixture into a mold lined with Kinako (Roasted soybean flour), cut into desired size, and sprinkle the top with Kinako (Roasted soybean flour).

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

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries