# Notamochi ｜ Our Regional Cuisines

**Cuisine Name**: Notamochi

**Region**: Our Regional Cuisines

## Main Lore Areas
Suwa area, Kamiina area

## Main Ingredients Used
Mochi rice, Non-glutinous rice, Edamame (soybeans)

## History, Origin, and Related Events
“Notamochi” is a local dish eaten in the Suwa and Kamiina regions. The “nota” in “notamochi” is made by boiling edamame beans, grinding them with a mortar and pestle, and adding sugar and salt. It is similar to Miyagi Prefecture’s "zundamochi", made by spreading "nota" (edamame bean paste) over half pounded rice. Made in every home, this dish is traditional for the O-Bon festival and fall offerings in the Suwa area. In the Kamiina, it is also called "jindamochi”. In Suwa, edamame is also called "bonmame" and was grown in the paths between rice paddies. During the O-Bon Festival, rice cakes made with edamame paste, or sesame seed paste were offered to Buddha. The vibrant green pleases the eyes, and the sweet aroma of the edamame fills the mouth.

## Opportunities and Times of Eating Habits
August through mid-September brings the edamame harvest, along with the O-Bon and Tsukimi (Moon viewing) festivals and the summer equinox. Notamochi is an important part of this milestone in the summer season. In the Suwa area, many families make notamochi for their children and relatives who return home during the O-Bon festival.

## How to Eat
Edamame paste is spread on half-mashed rice and eaten.The bean paste can be sweetened with added sugar or salted. It can be served in a bowl, or the bean paste can be spread on of a ball of the sticky rice, the method of preparation and eating varies from household to household.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the Suwa and Kamiina areas, it is still made during the O-Bon festival, the tradition passing down from parent to child.

## Ingredients
- glutinous and non-glutinous rice: 3 cups (07時03分 ~ 08時02分 ratio)
- water: Just shy of 3 cups
- edamame (with pods): 600 g
- sugar: 80 g
- salt: 1 teaspoon

## Recipe
1. 1. Mix the glutinous and non-glutinous rice, cook and roughly mash
2. 2. Boil the edamame well, remove the beans from the pods, grind in a mortar, add sugar and salt to taste while adding water to make the “nota” (The hardness is personal preference. Mash roughly so you can still identify the edamame).
3. 3. Put the rice in a bowl and spread the bean paste on top.

## Provider Information
provider : Recipe source: Taste and Food Culture of Suwa Editorial Committee

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