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.

Karaimonettabo

Kagoshima

A confectionary for the end of a year or for filling in ones stomach.

Karaimonettabo

This is a kind of mochi made with sweet potatoes. At the end of year, people pound mochi (rice-cake) for the New Year, and karaimonettabo is made with the last round of the mochi rice by adding sweet potatoes and pounding together with the rice. It is said that "Nettabo" was named from a word "netta botamochi (pounded mochi)" or a word "bottabotta" that people said while pounding it.

Recipi of cuisin

for [:ja]8個分/4[:en]8 pieces / for 4 persons[:de]8個分/4[:ru]8個分/4[:es]8個分/4[:fr]8個分/4[:it]8個分/4[:ko]8個分/4[:th]8個分/4[:zh]8個分/4[:ch]8個分/4[:] persons

  • sweet potatoes600g
  • mochi200g
  • kinako50g
  • sugar50g
  • salta nip of salt
1.
Add steamed sweet potatoes to freshly pounded mochi . Pound more so sweet potatoes are mashed and mixed with mochi. *The ratio of the sweet potatoes and mochi is about 3 to 1.
2.
Mix kinako, sugar and salt. Tear mochi into small pieces, and put them into kinako mixture and coat with kinako mixture.
* To make it easily at home, put bought kirimochi (dehydrated ones) on sweet potatoes while steaming, then mix them well once they both become soft.

Information provided by : NPOhojin kirishimasyokuikukenkyukai

Local cuisine

Mochi & Dango

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