# Imomochi(potato rice cake)／Imodango(potato dumplings) ｜ Our Regional Cuisines

**Cuisine Name**: Imomochi(potato rice cake)／Imodango(potato dumplings)

**Region**: Our Regional Cuisines

## Main Lore Areas
All over Hokkaido

## Main Ingredients Used
Potato, potato starch

## History, Origin, and Related Events
“Imomochi” (potato rice cake) is a local dish that is easy to make at home using potatoes, one of Hokkaido's most popular agricultural products. In some areas, it is also known as "Imodango” (potato dumplings). Besides Hokkaido, “Imomochi” are also produced in Gifu, Kochi, and Wakayama prefectures, but the type of potatoes used and the way they are made differ depending on the region. “Imomochi” is said to have originated in the early days of rice farming, when rice cakes were made using potatoes that were abundantly available at the time, instead of glutinous rice. In addition to potatoes, pumpkins are sometimes used, and even today they are known as "Kabocha mochi” (pumpkin rice cake). During the pioneer days of the Meiji period (1868 - 1912), "Imomochi" was valued by the pioneers as a valuable source of protein. Because of its ease of preparation, it became a popular dish among the people. It was eaten during and after the war, when food was scarce, and is now a staple snack in Hokkaido. It is popular with people of all ages, from adults to children.

## Opportunities and Times of Eating Habits
Potatoes are available year-round and are commonly eaten throughout the year. They are also made as a snack for children, and are still very popular among people of all ages.

## How to Eat
It is very simple to make. Simply mash steamed potatoes, shape them into a ball, and bake them until they are browned. Only potato starch is used, but a small amount of flour is added to the potato starch to make it smooth to the palate. The potatoes are often made from baron potatoes, but other varieties of potatoes can also be used. The dish can be eaten with butter or dipped in a sweet and spicy sesame sauce, depending on the region and the household. They can also be cooked in various ways, such as baked with cheese inside, deep-fried, or added to soups.

## Efforts for Preservation and Succession
It is still eaten today as a quick snack or light meal. It is sold at souvenir stores and highway service area kiosks, and is often served at restaurants. Recently, frozen "imo-mochi" and "imo-mochi" flour are sold at supermarkets, making it easy to make at home.

## Ingredients
- potatoes: 800g
- soy sauce: appropriate quantity
- oilseed perilla: appropriate quantity
- salt: small quantity
- sugar: appropriate quantity
- butter: appropriate quantity
- white sesame seeds: appropriate quantity
- starch: small quantity

## Recipe
1. 1. Boil the potatoes and put them in a mortar and pestle after they cool down until they become sticky like rice cakes. (If potato starch is added, mash the potatoes while they are still hot.)
2. 2. Roll 1 into a shape and bake in a hot frying pan with butter.
3. 3. Grind sesame seeds and sesame seeds, add sugar and soy sauce, and make sauce.
4. 4. Garnish with sauce. Top with butter if desired.

## Provider Information
provider : Kouio Gakuen Culinary and Confectionery College

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