[Part 2] What is Ichinoseki and Hiraizumi's "Mochi Honzen"? | Over 300 varieties? A diverse range of "cooked mochi"

Over 300 varieties! Examples of "Cooking Mochi" variations

As mentioned in the first article, you generally cannot have more of the "cooked mochi" that is placed at the back left of the Mochi Honzen meal

However, many innovative cooking methods have been put into this dish, and in modern-day Ichinoseki and Hiraizumi, there are said to be as many as 300 different types of mochi dishes.

The Ichinoseki Mochi Cuisine Database, available on Ichinoseki Tourism Navi - Ichitab, run by the Ichinoseki City Tourism Association, lists 282 types of mochi dishes with photos.

Link: Ichinoseki Tourism Navi – Ichitabi "Ichinoseki Mochi Cuisine Database"

Here we will look at seven typical examples of seasonings that are served with mochi as part of a main meal.

walnut

mochi mashed walnuts with salt, sugar, soy sauce or miso, and then coating them in the sauce.

Walnuts, which contain a lot of oil, are carefully ground into a paste, and their fragrant flavor and smooth texture harmonize well with freshly made mochi.

Walnuts are a nut that is known to have been eaten since the Jomon period, and have long been treasured as a precious gift from the forest.

Not only in Ichinoseki, but throughout Iwate Prefecture, there are local dishes that use walnuts, such as "walnut tofu," "walnut zoni," "walnut rice," and "walnut hittsumi."It is said that the local dialect for these dishes is that they "taste like walnuts," which refers to the rich flavor of fresh seafood.

10th

"June" may be an unfamiliar word, but it "Perilla ." In the Tohoku dialect, Perilla is called "June" or "Junen," and is an example of a plant with a long history of use, as it has been excavated from ruins dating back to the Jomon period.

Junemochi is made by lightly roasting perilla seeds, pounding them in a mortar and pestle, and then seasoning them with sugar, salt, soy sauce or miso to make a sauce.

It was once often used to extract oil, which suggests that it contains a large amount of fat and oil, and is characterized by its smooth, fragrant paste-like texture.

On the other hand, when it is mashed, oxidation occurs quickly when heated, so the key to enjoying it is to cook it as quickly as possible and serve it as soon as possible after making it.

Fusube

"Fusube" is made by stir-frying grated burdock, carrots or daikon radish, and minced chicken in oil and seasoning it with soy sauce and chili peppers.

Fusube was originally written as "Kumbe," which was the name given to the powdered loaches that were smoked and dried over an open hearth.

Nowadays, loaches are difficult to obtain, so chicken meat is sometimes used instead, and it is said that in the past it was made with pheasant meat.

If you hold fish caught in a river or swamp over a hearth, the smoke and heat will naturally turn it into a smoked, dried product.Similar folk customs can be found not only in Tohoku but all over the country, and it can be said to be a form of everyday wisdom.

Not only was it a valuable source of protein, but in some regions, these dried fish were also used to make soup stock, suggesting that they were highly valued as a food ingredient packed with flavor.

Zunda

Zunda, a bright green paste made from mashed edamame beans, is famous as a specialty of Miyagi Prefecture, but it can also be found in southern Iwate Prefecture, including Ichinoseki.

As mentioned above, southern Iwate Prefecture, including Ichinoseki and Hiraizumi, was under the rule of the Sendai domain, and it is interesting to note that there are similarities in the culture of eating mochi and the preparation of zunda.

There are various theories about the origin of the word "Zunda," including one that it is a corruption of "Zuda," which means to crush beans, another that it is a dish invented by a farmer named "Jinta," and another that it originates from Date Masamune crushing beans with the handle of his "Jindachi" sword and eating them during battle.

In any case, it is common to season it sweetly when eating it with mochi.

Swamp shrimp

, swamp shrimp are small shrimp that live in swamps and rivers, and are about 3.5 to 4.5 cm long, just like cherry shrimp.

It is said that they were harvested in large quantities in reservoirs for rice paddies, and as a mochi dish, they are dry-fried and seasoned with soy sauce and sake and served with other ingredients.

The contrast between the red of the shrimp and the white of the mochi is beautiful and considered auspicious, and it was often served on celebratory meals.

Some elders recall that because even children can easily catch these shrimp, they looked forward to their parents asking them to catch them for special occasions.

ginger

"ginger" does not refer to the ginger flavor itself, but rather to a dish of mochi made with a soy sauce-based sauce containing shiitake mushrooms and other ingredients, to which ginger juice has been added.

The thickened bean paste keeps the food warm, and the ginger has the effect of warming the body, so it can be said to be a way to ward off the chill and stimulate appetite. It must have been a welcome bowl of soup, especially in the winter when the cold can be quite intense.

Shiitake mushrooms have such a strong flavor that they are often used in shojin cuisine to make soup stock, and they also have a good texture, so the contrast with the mochi makes a nice accent on the meal.

Ginger can be considered a type of spice, but unlike garlic, it can be used in vegetarian cuisine, so in that sense it has the advantage of being able to be offered as a gift for both celebratory and non-celebratory occasions.

Sesame

ground sesame seeds seasoned with soy sauce and sugar is also commonly used. As it contains a lot of fat, it becomes a smooth paste, and because it is highly nutritious, it has been a highly valued ingredient in monasteries since ancient times.

Earlier we introduced a dish of mochi called "June" made with perilla seeds. Despite their similar names, perilla is in the mint family and sesame is in the Pedaliaceae family, so the two are different plant families.

Sesame is fragrant, rich in minerals and vitamins, and has been used as a nutritious food with strong antioxidant properties.

Sesame is less resistant to cold than perilla, and the northern limit for cultivation is said to be around northern Iwate Prefecture.

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First of all, what is "honzen ryori"?

We have mentioned that Mochi Honzen is a meal consisting basically of one soup and three side dishes, but let's take a closer look at the "honzen ryori" that is its origin.

Shikisho, a formal ceremonial event for samurai during the Muromachi period can be traced back to Daikyo, a banquet cuisine for aristocrats during the Heian period

Another type of food served at samurai banquets and ceremonies "Shichi-Go-Sanzen ," but this has a stronger ceremonial element and includes many "foods to look at" that are not actually eaten with chopsticks.

During the Edo period, the honzen meal became more simplified and was considered to be edible, and the number of plates varied depending on the status and rank of the person being served.

"Honzen" is the first meal served, followed by the second and third meals, with additional meals being served depending on the formality. In modern Japanese cuisine, a style called "kaiseki" is common, where dishes are served one by one in order, with rice and soup being served at the end, whereas in honzen cuisine, rice, soup, and side dishes are served first, and the other meals are generally considered snacks to accompany sake or as souvenirs.

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