- Main lore areas
Ogawa District, Sagawa Town
- Main ingredients used
Okara (bean curd), glutinous rice, azuki beans
- History/origin/related events
Okara, a byproduct of tofu production, is eaten in many parts of Japan and is called variously "Unohana", "Kirazu", "Kara", "Kasu", and "Otama". The name "kirizushi" is derived from "kirizushi," which means that it does not need to be cut with a knife when cooking. Also, dishes using "kirizushi" were served at wedding celebrations as a good luck charm, with the hope of "never breaking the marriage bond".
Kirazu mochi is a local sweet made from this bean curd. Kirazu mochi is a rice cake made of glutinous rice and kirazu mixed with sweet red bean paste, and is only found in the Ogawa area in the western part of Sagawa.
In the old days, it was customary to make tofu before New Year's, and each family would ask a contracted soybean grinder to grind a square of soybeans for them. Making tofu produces okara (bean curd). This bean curd was made into "kirazu-mochi" and eaten at New Year's, just like tofu.
In Kochi Prefecture, sweetened and roasted okara has been a common side dish for a long time, including "tai no tama-mushi" (sea bream steamed in soy sauce), which is made by stuffing seasoned okara into the back of open sea bream and steaming it; "tama-zushi" (sushi ball with sardines in vinegar), which is made by rolling okara into round balls and placing them on top; and "kibinago no hokaburi" (yellowtail roe wrapped with kibinago), which is made by rolling okara with kibinago. and "Kibinago no Hookaburi," which is made by wrapping okara with kibinago (dried yellowtail).
- Opportunities and times of eating habits
It was made and eaten with tofu before New Year's Day. In the old days, glutinous rice was expensive, so kirizumochi was mixed with glutinous rice to increase the bulk, but now it has taken root in the region as a local sweet. Kirazu mochi is popular among men and women of all ages for its mild sweetness and nostalgic flavor.
- How to eat
Soak glutinous rice in water, drain and steam. Lightly steam the kirizushi separately from the glutinous rice. After pounding the glutinous rice, add kirizushi, salt, and sugar, and pound again. The rice cake can be kept soft for about 2 days.
The rice cake can be eaten while still soft for up to two days.
- Efforts for Preservation and Succession
It is sold at side dish shops and direct sales stores in the town of Sagawa.
During New Year's events, "kirazu mochi" is made and served mainly by women's groups active in the community.
source : Agricultural Products Marketing Strategy Division, Agricultural Promotion Department, Kochi Prefecture / Tosa Traditional Food Study Group