# Su-Mochi ｜ Our Regional Cuisines

**Cuisine Name**: Su-Mochi

**Region**: Our Regional Cuisines

## Main Lore Areas
Buzen Area

## Main Ingredients Used
Rice cake, Daikon radish, Soy sauce, Daidai (Kind of orange)

## History, Origin, and Related Events
"Su-Mochi" is a local dish made by putting grated daikon radish, squeezed juice of daidai, soy sauce, and sugar in a bowl, cutting the last rice cake of the New Year into bite-size pieces by hand without adding "Katakuriko (=Potato starch)", and mixing them with freshly pounded rice cakes. In the Buzen area of eastern Fukuoka Prefecture, many rice cakes were pounded before New Year's, and the last rice cake was used to make "Su-Mochi" which was then eaten together. In some areas, it is also called "Oroshi-Mochi". Winter daikon radish, which is in season, has a pungent taste and contains the starch-dissolving enzyme diastase. Adding Daidai to the dish also adds citric acid, making it a refreshing, tasty, and easy-to-digest dish. "Su-Mochi" is a healthy local dish that has been passed down from generation to generation.

## Opportunities and Times of Eating Habits
Every New Year's Day, people gather to pound rice cakes and eat "Su-Mochi". "Su-Mochi" are also served at annual rice cake pounding contests held in various areas of the prefecture.

## How to Eat
Season grated daikon with squeezed juice of daidai, soy sauce and sugar. Tear the finished rice cake into bite-sized pieces by hand and mix.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although opportunities for households to make rice cakes at New Year's are on the decline, there are still rice cake pounding contests and other events held in various areas of the prefecture, and there are opportunities to eat "Su-Mochi".

## Ingredients
- Freshly pounded rice cake: 200g
- Daikon radish: 200g
- Daidai: 1／2
- Soy sauce: 10g
- Sugar: 10g

## Recipe
1. 1. Grate the daikon radish.
2. 2. To prevent the bitter taste of the peel from entering the daidai, peel the center of the daidai into a 5 cm wide slice, peel off the peel, cut in half, and squeeze out the juice.
3. 3. Add [2], soy sauce and sugar to [1] and season to taste.
4. 4. Tear freshly made rice cakes into bite-sized pieces and add them to [3].

## Provider Information
provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

![Image](Not found)