The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Yomoginonoshidago

Toyama

Feeling of nostalgia in a simple taste.

Yomoginonoshidago

In a area where the harvest of rice was very low, people used kuzumai by making it into powder to make good use of any kind of rice. People tried to make kuzumai as tasty as possible, and mochigome and yomogi were often mixed with kuzumochi. "Yomoginonoshidago" is one of the foods created in the process.

Recipi of cuisin

for ４ persons

  • irugo (kuzumai)as needed
  • mochigome(rise)as needed
  • yomogias needed
1.
Boil yomogi
2.
Knead rice powder with lukewarm water, and tear into small pieces
3.
Put mochigome which was soaked in water over night into seiro, put the small pieces of dago on top of mochigome, and steam.
4.
Once steamed, put them all into usu and boiled yomogi together, and pound.
5.
Roll out the steamed dago into 1.5cm thick, once it becomes firm enough to cut, cut it into 6.5cm square pieces.

Information provided by : 越中とやま　食の王国

Local cuisine

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