Hokkaido Local Cuisine: Imomochi / Imodango

Hey there! Ever heard of “imomochi”? It’s a super simple and tasty dish from Hokkaido, Japan’s northern island. Think of it as a chewy, slightly sweet potato cake that’s often pan-fried to golden perfection. Back in the day, when rice wasn’t so easy to come by, folks used potatoes – which grew like crazy up north – to make something kinda like mochi (you know, those sticky rice cakes?). They even call it “imodango” in some spots. It’s stuck around for ages and is still a beloved snack for everyone, young and old. Let’s dive into what makes this humble dish so special!

Dish Name: Imomochi / Imodango

• Region / Location: Hokkaido Prefecture
• Primary Area of Tradition: Throughout Hokkaido
• Main Ingredients: Potatoes, Katakuriko (potato starch)

How It’s Eaten / Served

Making imomochi is a breeze! You just steam and mash potatoes, shape them into little patties, and then pan-fry them until they get nice and browned. While most people just use potato starch to bind them, adding a bit of wheat flour can make them extra smooth. The go-to potato is usually the Danshaku variety, but honestly, any potato will do the trick. When it’s time to eat, you can keep it simple with a pat of butter or go for a yummy sweet and savory sesame sauce. And hey, there are tons of ways to jazz it up – some folks put cheese inside before cooking, others fry them, or even toss them into soups!

Cultural Background and Preservation

Imomochi has a cool history. It’s said to have started way back when rice farming wasn’t as common in Hokkaido. Potatoes were plentiful, so they became the go-to for making something similar to mochi. They even used pumpkins sometimes, which is why you still see “kabocha mochi” (pumpkin mochi) around. During the tough times of the Meiji Restoration when people were settling Hokkaido, imomochi was a super important source of energy for the pioneers. Because it was so easy to make, it became a popular everyday food. It even got folks through wartime and post-war food shortages. Nowadays, it’s a classic Hokkaido snack that everyone loves. You can find it in souvenir shops, highway rest stops, and even some restaurants. Plus, supermarkets sell frozen imomochi and the potato starch mix, so you can easily whip it up at home.

Additional information:

• Katakuriko: This is potato starch, a common ingredient in Japanese cooking used for thickening sauces or as a coating for fried foods. It gives imomochi its characteristic chewy texture.
• Danshaku potato: One of the most popular types of potatoes in Japan, known for its fluffy texture when cooked. It’s similar to a Russet potato.
• Mochi: A Japanese rice cake made from glutinous rice. It has a very chewy and sticky texture and is often eaten during special occasions. Imomochi was created as a substitute for mochi using readily available potatoes.