"Saimochi" is a delicious local dish from Tamura City, Fukushima Prefecture. What is the essential ingredient, "Junen"?

Winter is the season when we crave mochi (rice cakes). Many people probably have fond memories of munching on mochi wholeheartedly as children during New Year's

a local dish from Tamura City, Fukushima Prefecture"Sai Mochi,". The ingredients are very simple, and the appearance is unpretentious. However, one bite and you'll be hooked by its smooth texture and the rich flavor of "junen" (a type of fermented rice flour). It's a dish that embodies the wisdom and warmth of the countryside, reflecting the desire to feed delicious food to one's family.

Saimochi is rarely seen in restaurants, and is truly a dish that can be described as a "home-cooked taste." If you're interested, why not try making it at home?

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What is the "10th year" used in Saimochi?

"Jūnen" is another name for perilla. Perilla is a plant belonging to the mint family, and is completely different from sesame, which belongs to the sesame family. Native to Southeast Asia, perilla grows many leaves that are larger than shiso leaves in the summer. The leaves are fibrous and have a unique flavor, so theyare not very familiar in Japan, but in Korea they are used as an ingredient in kimchi and to wrap grilled meat.

There are several theories as to why perilla is called 'junen'. The most popular one is that it comes from the legend that eating perilla will extend your life by 10 years, and the other is that it comes from the legend that if you sow perilla seeds that have been stored for 10 years, they will sprout

In recent years, perilla oil has become popular as it is said to have health benefits due to its compounds, and it has begun to appear on supermarket shelves. While sesame oil has a fragrant aroma, perilla oil is nearly tasteless and odorless. Because it is sensitive to heat, it is recommended for use in dressings and the like

Perilla seeds come in white and black. They can be eaten raw, but the texture and flavor become more pronounced when roasted, so even if you use them ground, the key to enjoying them to the fullest is to dry roast them first. There is also a product on the market that is already ground, called perilla powder

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Perilla is a familiar food ingredient in Fukushima Prefecture

Fukushima Prefecture has had a long-standing culture of eating perilla, and recipes and ingredients using perilla have been passed down throughout the prefecture

One of the local dishes that uses perilla seeds"Junen Botamochi." The recipe is simple: ground black perilla seeds are mixed with sugar and salt to make a paste similar to kinako (roasted soybean flour), which is then coated onto botamochi (rice cakes). This dish allows you to directly experience the fragrant flavor of junen.

Another representative example is the fragrant"Junen Miso." Dry-roasted perilla seeds are ground and added to sweet miso, then kneaded together. This glossy sweet miso pairs perfectly with hot, freshly cooked rice. It's also delicious served on cold cucumbers or tofu, making it an irresistible accompaniment to drinks.

features plenty of jujube added to the sauce,The "Junen Cold Udon," whichis also exquisite. The dipping sauce is made by adding sugar, miso, and soy sauce to ground perilla seeds. It has a different flavor from typical sesame sauce, and is especially appealing because it's easy to eat even when your appetite is low in the summer.

As such, perilla has long been a familiar food ingredient eaten throughout Fukushima Prefecture

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Introducing the traditional method of making "Saimochi" in Tamura City, Fukushima Prefecture

, located in the central part of Fukushima Prefecture,there is a local dish called "Sai Mochi."It has been passed down through generations in every household in Tamura City and has been served not only during New Year's celebrations and other festive occasions, but also when entertaining guests. Because it is based on home cooking, it is unfortunately rarely seen in restaurants these days. If you want to taste it, you have no choice but to make it yourself, making it a truly rare local dish.

The mochi used in Saimochi is the common mochi you see everywhere. What makes it unique is the paste that coats the mochi, which is made from white perilla seeds and tofu

Mixing tofu with mochi? It's hard to imagine, isn't it? If I were to compare it to a dish, it would be similar to a creamier version of Shiraae. It has a rich, mellow flavor, but it's not too heavy, making for an exquisitely gentle taste

Saimochi recipe

Here's a recipe for Saimochi

material

• Mochi (freshly pounded or softened in the microwave)
• 100g white perilla
• 1 block of firm tofu
• oil

(A)

• 4 tablespoons soy sauce
• 4 tablespoons sugar
• 1 tablespoon mirin
• 1 tablespoon sake
• A little dashi stock

How to make it

1. Lightly dry roast the white perilla seeds. Drain the tofu thoroughly

② Grind white perilla seeds in a mortar and pestle. Add firm tofu and mix well

③(A)and mix well. Add a little hot water (not included in the ingredients list) to make a loose paste.

4. Pour 3 into a heated pan with oil and stir-fry until slightly thickened

⑤ Add the mochi to ④ and mix well

Transfer the finished "Saimochi" onto a plate and it's done

The recipe above is just one example, and the amount of seasonings varies from household to household, making it a truly home-cooked dish. It's quite moving to think that a recipe that was created through trial and error to find a taste that suits each family's taste has been passed down to the present day

Although the flavor will be different from that of perilla seeds, you can also make "Saimochi" using regular sesame seeds. If perilla seeds are hard to come by, try using regular sesame seeds

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summary

This time we introduced "Saimochi," a traditional dish from Tamura City, Fukushima Prefecture. It is a luxurious dish that uses plenty of perilla (sesame), which has long been known as a nutritious ingredient. Although it is made with simple ingredients, the rich flavor that makes the most of the flavor of the ingredients can be said to be the crystallization of the wisdom of our ancestors

This is a rare dish that you won't find in restaurants, so if you're a fan of local cuisine, be sure to give it a try and add it to your repertoire

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