Moburi ｜ Our Regional Cuisines

Hiroshima Prefecture

Moburi

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Image source: Ōtake Chamber of Commerce and Industry

Main lore areas

Ōtake City, Kure City
Main ingredients used

Rice, carrots, burdock root, lotus root, dried shiitake mushrooms, fried tofu, snow peas, black beans

History/origin/related events

The name "Moburi" is derived from the Hiroshima dialect, meaning "to mix" or "to blend." Depending on the region, it is also known as "Mōburi-gohan" or "Moguri-meshi." Moburi is a dish where cooked rice is mixed with various vegetables such as dried shiitake mushrooms, burdock root, carrots, black beans, and snow peas. It can also include cooked or grilled seafood such as shrimp, fish, or clams, and instead of black beans, other beans like pinto beans may be used. The ingredients vary depending on the region and season. It is a nutritious meal that can be quickly eaten during agricultural work, even without side dishes. It is also prepared as a special treat during celebrations, ceremonies, and gatherings. In Ōtake City, it is enjoyed during events such as the anniversary of the famous monk Kōbō Daishi and the equinoctial week gatherings in spring and autumn. Durring community gatherings or when celebrating a newly built home, large round rice balls are distributed to the neighborhood.

A similar dish called "Moburi-zu" (Matsuyama vinegar) exists in Ehime Prefecture. While sharing the same name's origin, this dish involves making sushi rice using a sweetened vinegar made from small fish found in the Seto Inland Sea, such as grub fish and lizard fish, and then arranging seasonal small fish like conger eel on top. Unlike the recognition of Hiroshima's "Moburi" as a mixed rice dish, Ehime's version is considered "chirashi sushi", raw fish served in a bowl on top of rice.

There is also a dish called "Moburi" in Sukumo City, Kochi Prefecture, where it involves mixing cooked rice with simmered daikon radish, burdock root, and carrots, topped with lightly grilled dried seaweed.
Opportunities and times of eating habits

Moburi is made throughout the year as a quick and nutritious meal during agricultural work or as an essential dish for gatherings during celebrations, ceremonies, and meetings. In order to bring good luck, the total number of ingredients is always odd numbered, as even numbers can be considered inauspicious. On special occasions like building a house or during special celebrations, large rice balls the size of a fist are offered to the locals.
How to eat

For preparation, dried shiitake mushrooms are soaked in water and cut into strips, lotus root is thinly sliced and lightly boiled, burdock root is julienned and soaked in water, then all are simmered together in bonito stock broth. Once partially cooked, carrot and fried tofu strips are added, and the flavor is adjusted with sugar and soy sauce. The mixture is then cooled, and the cooked rice is mixed in. Black beans are added, and snow peas are sprinkled on top for decoration. Depending on the season and region, various ingredients such as boiled or grilled seafood may be mixed with the rice. Other variations include konjac, taro, fish cake, Manila clams, horse mackerel, mussels, and salted kelp. A recipe using Jerusalem artichoke has also been created by the Ōtake Prefectural High School's "Home Economics Club."
Efforts for Preservation and Succession

In recent times, it is less commonly made at home, but local restaurants still offer it on their menu. It is also served in school lunches as part of food education and efforts to pass down local food culture through cooking guidance in schools and communities conducted by citizen groups. Moreover, the local Chamber of Commerce and Industry promotes and sells Moburi at events and activities to raise awareness of this dish.

RECIPE

Ingredients (4 servings)

Rice 3 cups
Salt Slightly less than 1 teaspoon
Carrots 60g
Burdock root 60g
Dried shiitake mushrooms 3
Fried tofu (aburaage) 1
Black beans (boiled) 100g
Snow peas 20g
[Seasoning] Sugar 1.5 tablespoons
[Seasoning] Soy sauce 2 tablespoons
[Seasoning] Sake 1 tablespoon

How to cook

1. Wash the rice and soak it in water with a pinch of salt, then cook it. Boil the snow peas and cut them into strips.
2. Julienne the carrots (5cm in length), thinly slice the burdock root, and soak them in water. Cut the dried shiitake mushrooms into strips and blanch the fried tofu with hot water, then cut it into strips.
3. In a pot, simmer the burdock root, dried shiitake mushrooms, and fried tofu with the soaking liquid from the shiitake mushrooms, dashi broth, and seasonings. Once partially cooked, add the carrots and continue simmering.
4. After the rice is cooked, let it cool slightly, then mix it with the drained simmered ingredients.
5. Add black beans and sprinkle snow peas on top for decoration.

provider : "A Collection of Dishes We Want to Pass Down and Preserve - Hiroshima Prefecture's Taste of Cooking" (Hiroshima Nutrition Education and Health Promotion Executive Committee)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Moburi ｜ Our Regional Cuisines

Hiroshima Prefecture

Moburi

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook