# Hangoroshi ｜ Our Regional Cuisines

**Cuisine Name**: Hangoroshi

**Region**: Our Regional Cuisines

## Main Lore Areas
Naka Town (Aioi area)

## Main Ingredients Used
Sticky rice,ice flour

## History, Origin, and Related Events
In 2005, Naka Town was born from the merging of five towns and villages in Tokushima Prefecture. It is an area abundant in nature, with over 90% of the town’s area taken up by forest. It is divided into the five areas of the Wakiji area, Aioi area, Kaminaka area, Kisawa area, and Kito area; each has their own culture and customs. Among them is “hangoroshi,” which resemble “ohagi” (rice ball coated in red bean paste), a local food particularly loved in the Aioi area that is made with both sticky and non-sticky rice. The name hangoroshi (lit. “half-killed”) comes from only half-mashing the cooked rice so that some rice grains remain unmashed. For a time it was sold as “kusa-mochi” within the prefecture, but local students requested for the use of the original name, so it was once again dubbed “hangoroshi.” By the way, “ohagi” that are completely mashed are apparently called “minagoroshi.”

## Opportunities and Times of Eating Habits
It is said that in the past, it was often served when entertaining guests. Now it is a traditional food that accompanies events in Naka Town.

## How to Eat
Mix the sticky and non-sticky rice, soak in water, add salt, and cook. Mash so that about half the rice grains retain their shape, wrap red bean paste inside, and it is done. Some people add mugwort to the hangoroshi dough and sprinkle it with kinako as a finishing touch; how it is made varies a little depending on the household. It can be made deliciously with store-bought red bean paste, but it is also common for families to make the red bean paste from scratch.

## Efforts for Preservation and Succession
Besides typically being made at home, they are also sold at farm stands in Aioi area. The hangoroshi sold at stands are especially popular, so much so that some people come from outside the prefecture just to buy them. It is said that sometimes they sell out just past noon. They are also becoming more visible, with influencers posting about them on social media.

## Ingredients
- Sticky rice: 200g
- Non-sticky rice: 100g
- Water: 360㏄
- Salt: 1／3 tsp
- Mugwort (fresh, just the leaves): 200g (20g if using dried version)
- Kinako (roasted soybean flour): As appropriate (80-100g)
- Red bean paste (either coarse or smooth): 200-250g (about 20-25g for each)

## Recipe
1. 1. Wash the sticky rice the day before, soak overnight in just enough water to cover it.
2. 2. Boil water and add mugwort, boil on medium heat for 1-2min and put in cold water to cool. Squeeze out the water content and cut finely (you can also use a food processor). If using dried mugwort, rehydrate it by soaking in water before use.
3. 3. Wash the non-sticky rice and combine with sticky rice (drained well); add the designated amount of water and cook in a rice cooker. Once cooked, add the mugwort from 2 on top of the rice, and steam with lid covered for 5-10min.
4. 4. Divide the red bean paste into 10 equal portions (about 20-25g each) and shape into round balls.
5. 5. Add salt to the cooked rice in 3, mix with a rice scoop, and mash with a pestle so that about half the grains retain their shape.
6. 6. Divide 5 into 10 equal portions, take it in your hand and stretch it out flat, and fold the red bean paste ball inside (if rice gets stuck to your hand, you can rinse them while you fold the).
7. 7. Sprinkle kinako over the entire surface.

## Provider Information
provider : Recipe provided by: Shikoku University TAKAHASHI Keiko

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