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Kankoyaki (Drum cakes) ｜ Our Regional Cuisines

  • Kanagawa Prefecture

    Kankoyaki (Drum cakes)

Kankoyaki (Drum cakes)

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  • Kankoyaki (Drum cakes)

    Image contributed by: Tsukui Chamber of Commerce, Women’s Department

  • Main lore areas

    Sagamihara City, Tsukui area

  • Main ingredients used

    Wheat flour, seasonal ingredients

  • History/origin/related events

    Drum cakes, or kankoyaki, are a food made by packing a wheat-flower dough full of ingredients and then frying and steaming it. They are similar to oyaki dumplings. For the filling, people use local ingredients that match the season, such as edible wild vegetables, adzuki beans, pumpkin, mushrooms, and pickles. Drum cakes are a local dish that has been passed down in the Tsukui area of Sagamihara City since the Edo period.
    The Tsukui area is mountainous and not suited to growing rice; locals have long cultivated wheat and beans, and the flour-based food culture that took root centers on wheat. During the Edo period, people ate drum cakes for lunch or as a snack, wrapping uruka (the salt-cured intestines of an ayu sweetfish) or miso in dough and then steaming and frying it on the hot ash of a sunken hearth.
    Some say that kankoyaki, the Japanese name for drum cakes, comes from the fact that the cakes resemble in shape a type of taiko drum (kakko) used in traditional court music.

  • Opportunities and times of eating habits

    It is possible to enjoy the unique flavors of each season by changing the cake’s fillings to match the time of year. Drum cakes are treats of simple flavors made from familiar ingredients and are enjoyed mainly at home.

  • How to eat

    Allow dough made using wheat flour to ferment slightly. Then, using in-season ingredients, wrap fillings such as adzuki beans, pumpkin, a wild vegetable like Japanese butterbur, a mushroom like shimeji, chestnuts, dried sliced daikon, or pickles in the dough. After lightly frying the cake, steam it.

  • Efforts for Preservation and Succession

    In 1992, the Women’s Department of the local chamber of commerce commercialized drum cake production for the purposes of local revitalization and passing on knowledge of traditional foods. Following that, hand-made drum cakes were sold at places like specialty-good corners in the Tsukui area. Though the sale of such drum cakes has ceased, efforts are underway to restart it.

RECIPE

Ingredients (12 pieces)

  • Wheat flour 500g
  • Water 260cc
  • Egg 1
  • Sugar 40g
  • Baking powder 10g
  • Adzuki beans, pumpkin, dried sliced daikon, mushrooms, or other such ingredients (add to taste) Appropriate quantity

How to cook

  • 1. Add baking powder to wheat flour. Sift ingredients.

  • 2. Mix egg and water, then add sugar. Add mixture to (1). Knead until texture is about that of an earlobe. Let rest for an hour.

  • 3. Shape dough into an appropriately sized ball and add chosen filling, such as adzuki beans, pumpkin, dried sliced daikon, pickles, or shimeji mushrooms. Fry.

  • 4. Place the fried dough into a steamer. Steam for 10 minutes.

  • 5. Remove from steamer and cool.

provider : Tsukui Chamber of Commerce, Women’s Department

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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