Ochamochi お茶もち

History and Origins

The province of Fukuoka has many flat land in the Northeast River, the rice fields have long since been separated from the old ones, and the production of rice has been relatively large. However, since there were some years when cold weather prevented rice from being eaten, production of wheat, wheat, and nearby was also done to stabilize food life and is said to have developed a culture of using rice and rice as flour. The tea was made from rice flour, which was stuck in two bowls and crushed to powder, which was seasoned with soy sauce or soy sauce, and used to be cooked in the fireplace while they were burning their sides. People love him for a long time as farmers' little days and children. Because the name comes from the fact that it resembles a military armada, it is said that what you called "we" has grown cold. Also, in Morioka City, all the rice flour is mixed with water, and we call it "swallow." During Edo, the northern river that flows through the heart of Hijioka was the center of the ship's shipping and called the ship that came up the north river carrying supplies from the city a "spoken vessel." The shagish goods brought from above, carried by that "President's Ship," are called "President's goods," and they become "Sweet's" and remain the name of the sweets.

When It Is Eaten

He was eaten as a child. I still eat regularly as a snack and a little souvenir from childhood to adulthood.

How It Is Eaten

Put water in the soft rice powder and spread it out into a flat dumplings. I'm going to use a little bit of stammerer. Everyone has something that tastes delicious and tastes good. If you're in the pre-painting state, you can freeze. Iwate Prefecture is deeply rooted in diet and can sometimes describe "sour taste" as "sour taste" to the county people. The tea holder is a snack that enjoys the simple flavor of the sauce and the soy sauce.

Recipe

Ingredients

• 400 g rice flour
• 500 ml boiling water
• 5 割り箸
• Mix: 60 g walnuts
• Mix: 6 tbsp sugar
• Mix: 50 ml soy sauce

Method

1. Put gravy rice powder in a pot, stir it in a medium, stir it in a crumb, and heat it until it becomes human skin.
2. Move the powder to the bowl. Add hot water to the bowl and stir it with chopsticks. When a large mass is formed in the whole area, it takes powder in the hand and often turns hard enough to fit on the ear with the palm of its hand.
3. If it's cold, all will be put together again.
4. I've rounded and pre-divided the pieces so that the size of a piece of fabric is as small as a pinpunk and I've cut them into 30 pieces and stab them three by three in the thin way. The best dumplings will try to keep the ends of the chopsticks from coming out.
5. On a plate of ground powder, the dumplings are crushed with the palm of their hands to a level. Press both sides and thin, but if you thin the part of the chopstick too thin, be careful because it breaks later.
6. We will use a steam-heated distiller, wet cloth or stocking sheet, and set the five together, and then we will soak them for about eight minutes.
7. While steaming, I will rub the bowl with a bowl, add a little sugar, soy sauce, mix it up, and make a walrus. Speltzers have a better sense of food if they remain a little bit.
8. When it evaporates, place the boxing sheet on top of the bats and wrap it around them to keep it dry.
9. The coal or gas will burn enough to burn both sides and paint them on both sides. I feel a little bit light after I've made it, but the more time I have, the better.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.