Hangoroshi ｜ Our Regional Cuisines
RECIPE
Ingredients (17~20)
- Glutinous rice 2 cups
- Short-grain rice 1 cup
- Tsubuan(=Sweet red bean paste) 240g
- Kinako (=Roasted soybean flour) 2 tbsp.
- Sugar 1.5 tbsp.
- Salt A pinch
- Surigoma(=Ground sesame seeds) 3 tbsp.
- Sugar 2 tbsp.
- Salt A pinch
How to cook
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1. [Preparation (Anko)]
(1)Wash the azuki beans and boil them with about three times the water. Once it boils, pour off the water and boil again. Drain in a sieve.
(2)Add water again (about three times the amount) and cook until soft while removing impurities.
(3) Knead over low heat while adding sugar about 3 times. (Also add salt.) -
2. Combine glutinous rice and non-glutinous rice, soak in water in a rice cooker for at least 30 minutes, then cook.
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3. Mix everything and partially pound the mixture with a wet surikogi (=Japanese mortar).
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4. Form into 50-60g balls, coating them with soft sweet red bean paste, soybean flour seasoned with sugar and salt, and ground sesame seeds. (Form them round for Buddha and square for oneself.)
provider : Let's Connect with the Future. Grandma's Cooking. Mom's Cooking. (Editorial committee for records of Iiyama food culture and geography), Hiragana Cooking: 100 Year Recipes to Pass on to Your Great-grandchildren" (Shinshu Hiragana Cooking Popularization Team)
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
