🍡 Fusube Mochi

In Miyagi Prefecture, a major region for rice production, mochi has long been eaten at New Year's, weddings, memorial services, funerals, and other annual events. It has also been customary to eat mochi on special occasions like the equinoxes, Obon, and when the farming season comes to an end. The “fusube mochi” combines Miyagi's mochi culture and the unique food culture in Kurihara City, which is far inland from the sea. In the inland area of Kurihara City away from the sea, crucian carp, swamp shrimp, loach, and sea cucumbers have historically been important sources of protein. Loaches are eaten raw, but if caught before the winter, they are soaked in fresh water to remove any mud from them, then skewered and boiled, before being skewered and roasted. Smoking the loach is called “fusuberu,” which is where the name “fusube mochi” comes from. You then mix the chopped with grated burdock root and radish, fried in oil and boiled with water. Then, you add soy sauce and chili pepper to the mixture to make it spicy, and you mix in the mochi. This local cuisine with a touch of chili pepper has been used to warm the body in colder seasons and to stimulate people's appetites in the hot summer months. When loach is not available, you can use minced chicken or dried fish powder instead.