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.

Zakkoku mochi (zakkoku dango)

Tokushima

A savory dumpling made with grains.

Zakkoku mochi (zakkoku dango)

Grains have been main crops cultivated in the western part of Tokushima Prefecture because there is not much flat land in the mountain areas to cultivate rice or wheat. "Iya no konahikiuta (a song for grinding)" is a song that people sang when grinding grains with a stone mill, and they blew away sleep by singing this song in a low voice. Ingredients for zakkoku dango are, awa, hie, kokibi, takakig, soba, and corns. Dip in soy sauce when you eat. The size of one zakkoku dango is about 8cm in diameter, and it was usually eaten before meals, and is still eaten in a same manner today.

Recipi of cuisin

for ４ persons

  • takakibi1 cup
  • water1 and 1/2 cups
  • kokibi (yellow grains, also called mochikibi)1 cup
  • water240g
1.
Wash kokibi in a strainer with fine meshes.
2.
Add kokibi and water in a microwavable cooking container, and soak for 30 minutes.
3.
Microwave it for 5 minutes, repeat it twice, and steam it for 10 minutes.
4.
Put 3 in a speed cutter, and cut into small pieces.
5.
Soak hand with water, take about 30g of kokibi, and make a ball. Make 12 balls of kokibi.
6.
Sprinkle starch on it.
* Zakkoku dango goes well with wasabi and soy sauce, or sugar and soy
* Roast it when it gets cooler and firm

Information provided by : とくしまの郷土料理

Local cuisine

Mochi & Dango

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