# Uzumaki Mochi ｜ Our Regional Cuisines

**Cuisine Name**: Uzumaki Mochi

**Region**: Our Regional Cuisines

## Main Lore Areas
Hiketa Area

## Main Ingredients Used
Koshi-An (sweet red bean paste), wheat flour, dangoko (dumpling flour)

## History, Origin, and Related Events
"Uzumaki Mochi" is a local confectionery of the Hiketa area, made by rolling up Koshi-an(sweet bean paste) with rice cake. The Hiketa area is located on the border with Naruto City in Tokushima Prefecture, and the vortex in "Uzumaki Mochi" represents the sea of Naruto. Naruto used to be an important fishing ground for the Hiketa area, but the people of Naruto lost the battle, and it is said that "Uzumaki Mochi" was first made to regret the sea of Naruto.

## Opportunities and Times of Eating Habits
The Hiketa area has long prospered through maritime trade. In the old days, when a girl was born, it was customary to set up gorgeous doll decorations and show them off to the neighbors on her first Doll's Festival. It is called "Hiketa-kazari" because of its grandeur, and is characterized by the placement of checkerboard dolls next to a seven-tiered platform of hina dolls. Wishing for the prosperity of one's offspring, lucky charms such as wakegi (Tree onion) and clam are also offered. "Uzumaki Mochi" is also decorated and eaten, as are "Hishi Mochi (rhombus-shaped rice cakes)", to wish for the healthy growth of the children. This custom continued until around 60th year of the Showa period (1985), when it became too extravagant and was temporarily discontinued. In 15th year of the Heisei period (2003), the custom was revived with the aim of revitalizing the town, and can now be seen every year in the tatami rooms of about 60 private homes and in the eaves of stores.

## How to Eat
Add the flour to the Koshi-an (red bean paste) and mix thoroughly before steaming over high heat. Also, knead the Dango (dumpling) flour with warm water and steam it in the same way. Knead the koshi-an (red bean paste) until it becomes sticky, then roll it out with a rolling pin. When it is about 1cm thick, shape it into a rectangle with a rolling pin. Knead the Dango (dumpling) well, and before they cool, shape them into rectangles as you did with the Koshi-an (red bean paste). Roll the Dango (dumpling) and the Koshi-an (red bean paste) into a layer, holding the dumplings with both hands to prevent the bean paste and rice cake from sticking out. Stretch out until the diameter is 7 to 8 cm. Finally, cut into manageable lengths.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The "Hiketa Hinamatsuri (Doll Festival)" is still held today, and "Uzumaki Mochi" is also displayed there. Some Japanese confectionery stores also produce them year-round, and they are sometimes offered at Buddhist altars. In addition, efforts are being made to pass down local cuisine by including it in school lunch menus for special events and by local housewives making it with children at local schools.

## Ingredients
- Koshi-an (red bean paste): 500g
- Wheat flour: 50g
- Dangoko (dumpling flour (glutinous rice flour 200g, short-grain rice flour 50g)): 250g
- Katakuriko (=potato starch): As needed
- Shokubeni (red food coloring): As needed

## Recipe
1. 1. Add wheat flour to koshi-an (red bean paste), mix thoroughly, and steam over high heat for 30 minutes. Knead the Dangoko (Dumpling flour) flour in 200 ml warm water to the consistency of earlobes and steam in the same manner.
2. 2. Knead the koshi-an (red bean paste) mixture of [1] until it becomes sticky, then spread it out with a rolling pin on a cutting board lined with Katakuriko (=potato starch).
3. 3. Once the dough has grown to about 1 cm in thickness, use a rolling pin to shape it into a rectangle (about 30 cm x 25 cm).
4. 4. Knead the dumplings from [1] (reserve one-fifth of the dangoko (dumpling flour) and while still warm, roll them out into a rectangle the same size as the sweet bean paste. (It is best to take the mixture into a bowl and grind it with a pestle.)
5. 5. Mix the red dye into the dango (dumpling) reserved separately in [4] and dye them red. Keep another one-fifth of the dumpling. Roll out the white dumplings to the same width (30cm x 5cm) and place a 5cm layer on top of the dumpling on the end of the roll. At this point, wipe off the potato starch with a dish towel so that the overlapping sides of the dough will stick together easily.
6. 6. Place a layer of koshi-an on top of [5]. As in [5], always wipe off the potato starch with a dish towel so that all the overlapping surfaces will stick together easily. Roll out the red dumplings from [5] and place them in front of you.
7. 7. Using [6] as the core, roll the dough tightly and securely. Roll it up while holding both ends so that the red bean paste and rice cake do not stick out.
8. 8. Stretch the rolled [7] until the diameter is about 7 to 8 cm. Be careful not to stretch it too far, or the groove will be crushed. Cut into appropriate lengths for easy handling.

## Provider Information
provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture

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