🍡 Su-Mochi

"Su-Mochi" is a local dish made by putting grated daikon radish, squeezed juice of daidai, soy sauce, and sugar in a bowl, cutting the last rice cake of the New Year into bite-size pieces by hand without adding "Katakuriko (=Potato starch)", and mixing them with freshly pounded rice cakes. In the Buzen area of eastern Fukuoka Prefecture, many rice cakes were pounded before New Year's, and the last rice cake was used to make "Su-Mochi" which was then eaten together. In some areas, it is also called "Oroshi-Mochi". Winter daikon radish, which is in season, has a pungent taste and contains the starch-dissolving enzyme diastase. Adding Daidai to the dish also adds citric acid, making it a refreshing, tasty, and easy-to-digest dish. "Su-Mochi" is a healthy local dish that has been passed down from generation to generation.