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Local lifestyle

“Kinka Mochi”

「きんかもち」  By    Toshihiro Niida, Gonohe-cho, Aomori  青森県五戸町 新井田(にいだ) 壽(とし)弘(ひろ)

青森県の五戸町や県南地方、岩手県北部に限られた地域に昔から伝わる伝統食、「きんかもち」を紹介します。きんかもちは「みかげもち、みみっこもち、びゅうず、ばおりもち」などと呼ばれ、五戸町では主に「きんかもち・ばおりもち」といわれてきました。材料は麦粉・ソバ粉ですが、今は麦粉が基本。

 I will introduce a traditional food “Kinka-mochi, a type of rice cakes” that conveyed to some limited areas such as Gonohe-cho and south area in Aomori Prefecture or Northern Iwate prefecture. Kinka-mochi has various names such as “Mikage-mochi, Mimikko-mochi, Byuzu, Balio-mochi”, or so. “Kinka-mochi” or “Balio-mochi” is mainly used in Gonohe-cho. The material is flour and buckwheat flour though, flour is basically used today.

1個の重さは約60g程度で出来上がりのイメージは餃子を少し大きくした形。中に詰める餡は、クルミ、黒砂糖、ミソ、ゴマなど。クルミを刻み黒砂糖とミソを混ぜ餃子のように皮を伸ばしたものに包み、鍋で茹で冷水にくぐらせ乾かすと出来上がり。餡が溶け食べるとプチュっと甘い汁が口中に広がりおいしさが増します。

 The weight of one piece is about 60 g and the image of the finish is a form of a dumpling slightly enlarged. As a paste in rice cakes, there are walnuts, brown sugar, miso, sesame and so on. Shred walnuts and mix with brown sugar and miso then wrap it in mochi which is streched out as like the skin of dumplings. Boil it in a pot and dry it in a cold water to let it cold then dry it to finish. As the bean paste melts, the sweet aroma spreads into the mouth when the skin of mochi is split open, then the rich taste increases.



晴れの日(めでたい日)のお膳の一品として、あるいはお盆のお供えなど冠婚葬祭をはじめ、急な来客時の接待菓子としても重宝。普段はおばぁーちゃんが作ってくれる身近な「おやつ」としても親しまれてきましたが、核家族が進む現代では作る技術はすたれるばかり。

 It is useful as a dish of a day on a happy day, a ceremonial occasion such as a traditional festival offering or an welcome dessert for a sudden visitor. It has been popular as a familiar “snack” usually made by grandmothers but in the modern age where nuclear families advance, the recipe is just losing.

そこで、2003年から博労町(ばくろうまち)自治会(町内会)では、老人クラブの皆さんが中心となり秋祭りの最終日に講習会を開催。毎年約30人が参加しきんかもち約800個をつくり祭りのおやつとして参加者全員に配ります。今では祭りに欠かせない伝統食文化として親しまれています。「きんかもち」は古くて新しいソールフードかも・・・。 

 So, the elderly club members of the Bakuro town community association (neighborhood association) have held seminars on the final day of the autumn festival since 2003. Approximately 30 participants made about 800 pieces of Kinka-mochi and distribute to all the participants as snacks of the festival. It is now popular and indispensable for festivals as a traditional food culture. “Kinka mochi” is an outdated food but might be a new food today.



 

 

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