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Funayaki ｜ Our Regional Cuisines

  • Fukuoka Prefecture

    Funayaki

Funayaki

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Image Source : Image provided by: Nakamura Gakuen University’s Faculty of Nutritional Sciences

  • Main lore areas

    Chikugo

  • Main ingredients used

    Flour, water

  • History/origin/related events

    “Funayaki” is an afternoon snack made from flour which has been passed down in the Chikugo region since ancient times. Water and flour are mixed together and made into thin, circular discs which are then cooked. It is often stuffed with a variety of ingredients that change depending on the region and the household, from piling in brown sugar to make an afternoon snack to sandwiching pickled mustard greens to make a light meal.
    Wheat is widely cultivated in the Kyushu region, especially in the wide and flat water basin of the Chikugo River found in the north; Fukuoka Prefecture and Saga Prefecture make up about 80% of all Kyushu’s cultivated land. Thanks to this, wheat production flourished and “funayaki” is cheap to make, which is why it has been so widely consumed across the Chikugo region.
    It is said that the “funa” in funayaki comes from the Japanese word “fune,” which means ship, and this is because the discs were originally cooked in large pans with curved bottoms, so that when you folded the funayaki in half, it looked like a ship. Of course, this is just one of many theories on the name’s origin.

  • Opportunities and times of eating habits

    It is eaten year-round as both a snack and a light meal.

  • How to eat

    Wheat flour is mixed with water, salt is added, and then it is cooked in discs and filled with brown sugar.
    Of course, whether it’s filled with brown sugar and eaten as a snack, or filled with miso or pickled mustard greens and eaten as a light meal or side dish - all this varies depending on the area and household involved.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Funayaki is cooked in many regions, such as the cities of Oki or Yame, and through events such as the “Chikugo Nanakuni Wagashi Expo”, where there are courses teaching people how to make funayaki, locals are careful to ensure that the dish is properly passed down.

RECIPE

Ingredients (makes four servings)

  • wheat flour 120g
  • egg 1／2
  • water 100-150g
  • salt 1g
  • Oil as needed
  • brown sugar 10g

How to cook

  • 1. Sift the flour

  • 2. Beat the eggs, add in the water, mix, add the salt, and mix again.

  • 3. Add the flour to the ingredients in 2, and mix using a whisk.

  • 4. Heat a thin layer of oil in a frying pan and pour 1／4 of the batter in the shape of a thin disc. Cook over low heat.

  • 5. Flip the discs when one side looks dry and cook until both sides become light brown in color.

  • 6. Place onto a cutting board and, while it is still warm, add 1／4 of the brown sugar to about 1／3 of the disc that is facing you and roll it up.

provider : Nakamura Gakuen University’s Faculty of Nutritional Sciences

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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