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Usuyaki ｜ Our Regional Cuisines

  • Yamanashi Prefecture

    Usuyaki

Usuyaki

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  • Main lore areas

    All of Yamanashi Prefecture

  • Main ingredients used

    Wheat flour, Chirimenjako (=small dried fish), Green Shiso

  • History/origin/related events

    In Yamanashi Prefecture, where approximately 80% of the land is covered by forests, the use of vast land for rice cultivation is challenging, making rice a precious commodity. Instead, crops such as soba (=buckwheat), corn, sweet potatoes, and miscellaneous grains were cultivated as staple foods. Among them, wheat had high utility, and the development of flour culture was inevitable, as evidenced by "houtou" being a specialty of Yamanashi Prefecture, becoming ingrained in people's lives for many years. "Usuyaki" is a type of flour-based dish that allows for flavor variations with different ingredients and is easy to make. It was not only enjoyed as a home snack but also consumed as a light meal during daily agricultural work due to its portability. Some variations included adding local vegetables, shiso (Japanese basil), beans, while others kept it simple with just wheat flour, often enjoyed with sugar or sweet soy sauce.

  • Opportunities and times of eating habits

    It is eaten throughout the year.

  • How to eat

    Mix flour and water in a bowl, making sure there are no lumps. Add shredded dried young sardines, julienned shiso leaves, and salt to the mixture. Heat a hot plate, spread a thin layer of oil, pour the batter in a circular shape, and cook both sides thoroughly. The ingredients and seasoning can vary in different households, with some adding sweet potatoes, sweetened beans, or sweet red bean paste. Nowadays, there are modern variations with sausages or ketchup for added flavor.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    This dish is selected as one of the 176 regional foods in Yamanashi Prefecture, part of the efforts for passing down to the next generation known as "Yamanashi no Shoku." In Fujikawa City, the "Usuyaki Project" involves local women who have been making this traditional food for generations. They organize events to pass down the art to younger generations and even collect original recipes. You can also enjoy this dish in local restaurants throughout the prefecture.

RECIPE

Ingredients (10 pieces)

  • Wheat flour 150g
  • Water 200ml
  • Dried small fish (Chirimenjako) 20g
  • Green Shiso 20 leaves
  • Salt 1／2 tsp
  • Cooking oil As needed

How to cook

  • 1. Julienne the green Shiso (or cut into 1cm=0.4inches squares).

  • 2. In a bowl, mix wheat flour and water thoroughly to avoid lumps.

  • 3. Add dried small fish, green Shiso from step 1, and salt to the mixture in step 2. Mix well.

  • 4. Heat a hot plate, spread a thin layer of oil, and pour the batter from step 3 in a circular shape. Cook both sides well (approximately 5 minutes on low heat for each side).

  • 5. Serve on a plate, and it's ready to enjoy.

provider : Yamanashi Prefecture Food Life Improvement Promoter Liaison Council

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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