Koppa Mochi こっぱもち

History and Origins

"Cooking" is a traditional trick with a special vegetable snack. This one comes from a dialect that means cut small, like a small piece of wood, and then boils the skin to a slice of about 1 or 2 centimeters and points to a sun - dried one. The sight of him hanging in the middle of the sawing is a scene that tells the wildflowers of winter. In the wild, there were not many flats, so rice harvests were low, and they were growing a lot of rice hooks from long-distance land. Not only was the chicken valuable as a food preserve, but it also had a sweeter effect than raw food by boiling it and drying it and drying it down on the day and drying it. "Creaking" combines the rice with the steamed rice (such as sugar or water candy). It's a simple taste with a good sense of food and a sweet taste of sweetness. In the past, it was built by each family, and it was kept at regular temperature, so it was made particularly for New Year's service at the end of the year. Now it's sold as a representative souvenir of the wildflower region.

When It Is Eaten

In old times, families were built at the end of the year, just like Maru Shiki. Not only this, but "cows" is a food that lasts two months at normal temperature.

How It Is Eaten

When it's soft, we cut it into easy size and eat it as it is. Some people grind the powder. If you get hard, you can eat at microwave range and toasters. When you cook with fried bread, add butter and it tastes delicious. There's also a way to fried it with oil.

Recipe

Ingredients

• 15 × 180 ml glutinous rice
• 3 kg こっぱ (dried sweet potato)
• 1 kg brown sugar
• 1 kg white sugar
• 1 tbsp salt

Method

1. Wash rice and soak it in water overnight.
2. Wash the chicken in water and have to raise it and leave it for half a day.
3. We soak rice plants separately and crush them.
4. Put three in the mill, mix it well, add sugar salt and then mix it even better.
5. Take four out of the bush, cut into four-inch thickness, and then cut into the right size when solid.
6. The chicken used to peel the skin and cut the tassels into two or three-inch rings and boil them and dry them in the sun.

More About Koppa Mochi

This is a native dish from the Kumamoto Prefecture area. It's a mixture of grain, such as sweet potatoes and rice. Even as a souvenir, it's made and sold.

Overview

The islands of the wildflowers had fewer rices, so they used sweet potatoes as their staples.

The sweet potatoes that were harvested in late fall and then dried in the sun are called steam, and the rice that is steamed and steamed with steam is a mixture of the rice. By drying the sun, the sweet potatoes can be added to the sweet taste.

The sight of hanging sweet potatoes at the front of the house is also the landscape of winter's visit, and farmers growing sweet potatoes were making their own craftsmen in their own homes. It was built at the end of the year for the first two months of the year to last at normal temperature.

Moreover, those who have cut the green potatoes raw and dried the sun are called white peppers, and those who have ground the white pepper into flour and dough, and have wrapped the seams in dough, are eaten in various ways by the six guards who cut the dough into noodles.

Origin of Name

The "choo" is a "tree edge" and the term "cut" means "cut" and "cut" is a saying. Or, "choo" is also meant for "Imo's edge."

Text adapted and translated from the Japanese Wikipedia article こっぱもち by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.