# Kamabuku (Potato and Mochi Cake) ｜ Our Regional Cuisines

**Cuisine Name**: Kamabuku (Potato and Mochi Cake)

**Region**: Our Regional Cuisines

## Main Lore Areas
Northern Akita Region

## Main Ingredients Used
Potato, glutinous rice flour

## History, Origin, and Related Events
"Kamabuku" is a sweet cake made from boiled and mashed potatoes with glutinous rice flour and sugar, and formed into a half round shape. In Japan, rolled dishes, such as "Datemaki" and "Futomaki", have been widely eaten on special occasions. In Akita Prefecture, "Kamabuku" is made to resemble "Kamoboko" fish cake, and has been an indispensable treat for celebrations and festivals. It is said that in the old days, fish was hard to come by in the mountainous inland areas of Akita Prefecture, so they devised a creative way to use familiar ingredients. In the Kami-Iwakawa area of Mitane Town, the word "Kamabuku" is a dialect of "Kamaboko." In the Yamadate area of Odate City, it is called "Agemono", a gift, because it was made during the off-season in winter and given to relatives and others. Unlike regular "Kamaboko" fish paste, "Kamabuku" does not contain any fish paste. Instead, it is a mixture of potato purée, glutinous rice flour, sugar, and salt. In some areas, short-grain rice or sticky rice flour (=iriko), or short-grain rice flour is used. Depending on the family, the dough is mixed with "Azuki beans(=Red beans)", pumpkin, walnuts, sesame seeds, or other ingredients of their choice. The colored dough and the potato dough are rolled on top of each other to create a gorgeous looking "Kamabuku". It has the simple sweetness of the ingredients, chewy texture and fully satisfying. Because of the time-consuming nature, fewer and fewer people make this confectionery, which makes it precious and difficult to taste these days.

## Opportunities and Times of Eating Habits
It is mainly eaten at New Year's, weddings and funerals, but is also eaten at events such as athletic meets.

## How to Eat
It is formed into a half round shape with a bamboo rolling mat. Then, steamed for 1.5 hours, cooled sufficiently, and then cut into desired thickness and eaten.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In Odate City, in an effort to learn about the traditional culture and techniques handed down in the region, a "Green Tourism Salon" is held. At these classes, the farmers who have been making "Kamabuku" for many years are invited as teachers, and participants can learn and experience making "Kamabuku". The Home Economics Club of Odate Keiou High School continues to hold lectures on how to make "Kamabuku" and conducts promotional activities as part of their local intergenerational exchange activities. In addition, kamabuku is sold at "Nanokaichi Day" held every month on the seventh day of the month in Odate City.

## Ingredients
- [White dough] Potato: 1.5kg
- [White dough] White sugar: 1kg
- [White dough] Glutinous rice flour: 800g
- [White dough] Short-grain rice flour: 600g
- [White dough] Salt: 2 tsp.
- [Azuki dough] Potato: 250g
- [Azuki dough] White sugar: 1kg
- [Azuki dough] Glutinous rice flour: 500g
- [Azuki dough] Sweet bean paste: 500g
- [Azuki dough] Salt: A little

## Recipe
1. 1. Make the "White dough" Boil the potatoes, peel and mash them, and mix them with white sugar and salt. Add glutinous rice flour and short grain rice flour. Mix by hand.
2. 2. Make the "Azuki dough". Mix potatoes, white sugar, and salt, then add sweet bean paste. Finally add glutinous rice flour and mix by hand.
3. 3. Roll out the “White dough" step1 into a thin bar shape. Then roll out the "Azuki dough" step2 in the same way, overlapping the white dough and rolling it into a spiral pattern.
4. 4. Steam it for about 1 and 1／2 hours. Cool, and cut into pieces. cut into pieces.

## Provider Information
provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

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