Imomochi いももち

History and Origins

In the area of Kunobu Kono, there is a little plain open by the sea, and the mountains are right behind it, so there are fewer flats to make rice. On the other hand, the rice was made easily and sweetly on the red-earth platform, so it grew with wheat and was eaten daily as a staple food for rice. In fact, it was born of the wisdom of making rice in smaller rice. It was during the Edo that plywood began growing in the bear field. When Shinji, who lives in Tsukimoto, came to the Kyushu sun, he found that the potatoes were delicious and brought them back to his books. When you grow it, the climate and climate of Aki province are good for it, and because you can harvest a lot and store it, it is said that it has spread throughout the southern parts of the province. In those days, it was forbidden to put outside plants and grow to protect the profit of the carp, and it was not easy for outsiders to take back. The Ch'en's return to the southern district of the province, which is so far away in those contexts, celebrates its merit after the fall and is praised by Governor Wakayama Prefecture in the Meiji period. Besides "bedding" there are many local dishes with tassels, such as "I'm having a bowl of tea," "I'm having tea," "I'm having tea," "I'm having rice," "I'm having rice" and "I'm having chicken."

When It Is Eaten

Now they are eaten from child to adult as children.

How It Is Eaten

It's easy to cook, but when it gets cold, it'll be cooked and eaten. When sugar was precious, it was made of only sweets, but nowadays it's served with beans and beans for pleasure.

Recipe

Ingredients

• 4 kg sweet potato (皮むき)
• 2.2 kg mochi
• conservative, to taste
• to taste （ to taste ） bean paste
• a pinch salt

Method

1. Wash rice and soak it overnight.
2. The skin is cut to the right size, and then we take out a sample.
3. When it's steamed, and it's steamed, then put it down and let it steam.
4. I'll put 10 grams of salt in the rice machine and stick it in.
5. I'll spread out my bowl, add four to the right size, and put the garlic inside.

More About Imomochi

Japanese traditional food. However, there are different kinds of potatoes and methods of making to be used by the same name.

Hokkaido

In Hokkaido, "Absolutely." It's also called the "Nakako" word. There's no definite distinction, but it's a taste of the baked stuff. It's called "a coral."

Processing

I'm going to burn it up with potatoes, add potatoes or pieces of starch, and then add a good paste, and then I'm going to burn it up until it's as thick as a small conch or congeal, and then I'm going to burn it up until it's burned. They are served with sweetly seasoned sesame oil, butter sugar, and so on.

History

At that time, the production of rice was still under-growing, and it began with a rich product of potatoes and pumpkins.

Now, due to the production of "freezing," you may see it as a cheap fast food from Hokkaido, in the store's storeroom, in the service area of the highway. The powder is sold on the market, and there are variations in the pumpkin flavor and so on. It's also a favorite for children. It can also serve as a restaurant menu.

Variation

There's also cheese and cheese in the contents. There's a pumpkin instead of a potato. In Toyo districts there is a pumpkin-snap juice instead of a bowl of lye.

Wakayama PrefectureX124XZX025X

I'll mix the sweet potatoes that are steamed into the rice made in normal rice. It's popular to have a bowl of dough and dust in it. It's softer than a normal cucumber, and it changes with its own weight in time. The food is also soft.

They're eating around Wakayama Prefecture-day county.

Even Kochi Prefecture is made of exactly the same process.

Even Kagoshima Prefecture has the same formula in it, and it's called "Custom"

Gifu Prefecture

It's usually rice-souring, and it's made together with leather-snacked sea potatoes. I will fold the cooked thing with sticks and mix it with a stick and then shape it into a round shape. A paste made from a mixture of ground raw pepper and soy sauce is used to taste the sauce and cook it. It is characterized by the fragrance of raw oil that can stand in the cooking process. In the province, especially in the middle of the country, you can make an electric rice cooker for your family. It's also sold as a special product at local festivals.

Chiba Prefecture

A local meal that runs through the Chiba PrefectureXQX077X

There is a theory that is rooted in mixing soy sauce with corn in times of food crisis. It's also eaten by the Seven-Five-three celebration.

Niigata Prefecture Satura.

Niigata Prefecture Sasaki Island is a sweet treat making sweet potatoes as raw material.

It's a special product of Sasaki's traditional diet.

Text adapted and translated from the Japanese Wikipedia article いももち by its contributors, licensed CC BY-SA 4.0.

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.