# Satsuma Sumoji ｜ Our Regional Cuisines

**Cuisine Name**: Satsuma Sumoji

**Region**: Our Regional Cuisines

## Main Lore Areas
All areas of the Prefecture

## Main Ingredients Used
Rice, dried shiitake mushrooms, dried kikurage mushrooms, dried daikon radishes, burdock roots, carrost, bamboo shoots, “satsuma-age” fried fish cakes, steamed “kamaboko” fish cakes, peas, local sake

## History, Origin, and Related Events
In Kagoshima Prefecture, “chirashi-zushi” (scattered sushi) is called “sumoji”, a word which comes from the language of former court ladies. The sushi of Kagoshima Prefecture include “sake-zushi” and “satsuma sumoji”. While “sake-zushi” is a sumptuous dish made with ingredients from both the sea and the mountains which was mainly eaten by feudal lords and high-ranking warriors, “satsuma sumoji” is made using seasonal ingredients that could be found close at hand. As such, it was a popular sushi for the common people that was made without using expensive ingredients. However, because it is a dish used for celebratory occasions, it is colorfully prepared with about 10 different ingredients. Although it is a type of “chirashi-zushi” or “bara-zushi”, one of the characteristics of Kagoshima Prefecture’s “satsuma sumoji” is its use of local sake. This local sake is called “kurozake” or “akumochizake”. It is made by adding lye to the mash and squeezing it out during the brewing process. In Kagoshima Prefecture, it is used in place of mirin and also drunk as “otoso” New Year’s sake. The production of this local sake flourished because, in the past, Kagoshima Prefecture’s warm climate was unsuitable for the production of ordinary sake. Because it is made without being heated, it is rich in amino acids, organic acids, and minerals, none of which are destroyed during the brewing process. It is also said to bring out the flavor of food. “Sake-zushi” is fermented using this local sake, while “satsuma sumoji” is made by dipping your hands in the local sake and vigorously using them to mix the ingredients and the rice.

## Opportunities and Times of Eating Habits
"Satsuma sumoji" has been eaten during spring celebrations since ancient times, and remains an indispensable dish for the celebrations that take place in early spring, such as the Dolls’ Festival, graduation and school entrance ceremonies. It is said that, in addition to "satsuma sumoji", all of these were celebrated with red and white mochi rice cakes and molded sweets.

## How to Eat
Cut the seasonal ingredients, dried shiitake mushrooms, kikurage mushrooms, satsuma-age, and kamaboko fish cakes into small pieces and mix them with the vinegared rice, before sprinkling them with local sake. When serving in a bowl, arrange the egg strips, peas, red pickled ginger and sprouts in a colorful manner before splitting and sharing the dish. While the precise ingredients and seasonings used vary from household to household, the use of seasonal ingredients and the sprinkling of local sake are a common feature of this dish.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)To this day, satsuma sumoji is often prepared for spring celebrations such as the Dolls’ Festival. It is also included in school lunch menus.

## Ingredients
- Rice: 280g
- Water: 380cc
- Grain vinegar: 45cc
- Sugar (white sugar): 2 tbsp.
- Salt: Just a little
- Dried shiitake mushrooms (shredded): 8g
- Dried kikurage mushrooms (shredded): 2g
- [A] Sugar (white sugar): 1 tsp.
- [A] Light soy sauce: 1 tbsp.
- [A] Hon Mirin (sweet cooking rice wine): 1／2 tbsp.
- Dried daikon radish strips (cut into 1cm cubes): 40g
- Burdock roots (cut into small pieces): 50g
- Carrots (cut into 1cm cubes): 100g
- Bamboo shoots (boiled in water) (cut into 1cm cubes): 50g
- Dash soup stock: appropriate quantity
- [B] Sugar (white sugar): 1 tbsp.
- [B] Light soy sauce: 1 tbsp.
- “Satsuma-age” fried fish cakes (cut into 1cm cubes): 30g
- steamed “kamaboko” fish cakes (cut into 1cm cubes): 50g
- Eggs: 2
- Salt: Just a little
- Sugar (white sugar): Just a little
- Peas (cut into strips): 16g
- Ginger pickled in sweet vinegar (shredded red ginger): Appropriate quantity
- Local sake: 60cc
- “Kinome” leaf buds: Appropriate quantity

## Recipe
1. 1. (Preparation): wash and rehydrate the dried shiitake and kikurage mushrooms, keeping the rehydration fluid for later use. Wash the dried daikon strips and rehydrate them in lukewarm water. Prepare the dashi soup stock (any kind of stock will do). Wash and drain the rice. Boil the green peas and cut them into strips.
2. 2. Cook the rice until it is firm, then take it out into a large container, sprinkle it with the vinegar, mix it in, and allow it to cool.
3. 3. Add a ladleful of rehydration fluid to the rehydrated shiitake and kikurage mushrooms and boil them. Add the A ingredients and cut the mushrooms into strips.
4. 4. Boil the burdock roots in a ladleful of soup stock and add the bamboo shoots, carrots, dried daikon radish strips and season lightly with the B ingredients.
5. 5. Quickly cook the satsuma-age and steamed kamaboko fish cakes with the local sake.
6. 6. Crack the eggs, add salt and sugar, and likely cook them to make 4cm egg strips.
7. 7. Mix the ingredients into the sushi rice, sprinkle with local sake, and mix well.
8. 8. Arrange into 6 bowls and garnish with egg strips, peas, red ginger and “kinome” leaf buds.
9. 9. Place in a steamer and steam for about 20 minutes.

## Provider Information
provider : “Tsutaetai Gyojishoku” (Japanese Association for Dietetic Research and Education)

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