# Inoko Mochi ｜ Our Regional Cuisines

**Cuisine Name**: Inoko Mochi

**Region**: Our Regional Cuisines

## Main Lore Areas
Northern and Southern Area

## Main Ingredients Used
Rice, Glutinous rice, Satoimo(=Japanese taro), Sweet red bean paste

## History, Origin, and Related Events
The boar, worshipped as the god of agriculture since ancient times, is said to visit in the spring of the second month of the lunar calendar to create rice and barley fields and engage in farming. After completing agricultural work, the boar returns in the autumn of the tenth month of the lunar calendar. In the northern regions where rice cultivation was prosperous, there was a tradition of offering "Inoko Mochi," rice cakes coated with sweet red bean paste, to express gratitude for the harvest on the day of the boar in autumn. In a normal year, 12 "Inoko Mochi" and in a leap year, 13 "Inoko Mochi" are placed in a measuring cup (masu), half of each.In the southern region of the prefecture, "Inoko Mochi" is also made at an autumn festival in the Ayukawa area of Oto Village in Tanabe City. The custom involves offering sake, grilled saury, new rice in a straw bag, daikon radish salad, yuzu, cooked newly harvested rice, and chrysanthemum flowers. This type of mochi is also known as "Innoko Mochi." In the past, there was a tradition where children would visit each house, sing songs, and receive mochi.

## Opportunities and Times of Eating Habits
On the first Day of the Boar in October of the lunar calendar, people express gratitude for the abundance of autumn. They offer thanks to the deities, celebrate the "First Day of the Boar," and invite relatives to share "Inoko Mochi." Therefore, as the autumn harvest concludes, preparations are made for the mochi-making event dedicated to this special day.

## How to Eat
"Inoko Mochi" is made by cooking glutinous rice and about half the amount of non-glutinous rice along with taro. While it is still warm, mash the taro and mix it with rice. This mixture is called "Saru no Atama (monkey head)," and it is shaped into rounds slightly larger than Anko Mochi. On top of it, a sweet azuki bean paste with added salt is placed. In the past, sugar was not included in the sweet bean paste. "Inoko Mochi" maintains a good texture and is not too firm even when cooled, providing a delightful mouthfeel.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In some areas of the Ito region, there are efforts to pass down the tradition by teaching the preparation method during school outreach programs. Students learn how to make "Inoko Mochi" and enjoy eating it together, contributing to the preservation of this cultural practice.

## Ingredients
- Rice: 4 cups
- Glutinous rice: 2 cups
- Satoimo(=Japanese taro): 500g
- Salt: 2 tsp.
- [Anko(Red Bean Paste)] Azuki beans(=Red beans): 400g
- [Anko(Red Bean Paste)] Sugar: 500g
- [Anko(Red Bean Paste)] Salt: 1 tsp.

## Recipe
1. 1. Add enough water to the azuki beans(=Red beans), cook until they become soft, and then add sugar and salt. Simmer until it thickens, creating grainy red bean paste.
2. 2. Wash the rice and glutinous rice, then let them soak for about 30 minutes.
3. 3. Peel and chop the satoimo(=Japanese taro) into small pieces. Parboil them briefly to remove any bitterness.
4. 4. Add salt to the rice and glutinous rice. Cook them together to make a slightly firm rice.
5. 5. While still hot, grind the mixture well using a surikogi (Japanese mortar and pestle) to create round, flat rice cakes.
6. 6. Wrap the rice cakes with the red bean paste.

## Provider Information
provider : "Let's tell and make the most of Wakayama's food ingredients and food culture"

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