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Usuyaki ｜ Our Regional Cuisines

  • Iwate Prefecture

    Usuyaki

Usuyaki

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  • Usuyaki

    Image Source : Ajino Mihashiya

  • Main lore areas

    Morioka City

  • Main ingredients used

    Wheat flour, Red ginger, Green onion, “Sakura” shrimp, “Nori”(sea weed), Green onion, “Tenkasu”(crunchy tempura flakes)

  • History/origin/related events

    It is made by spreading a thin layer of Flour, dissolved in water and topping with Green onions, Red ginger, “Sakura” shrimps, “Tenkasu”,” Nori” (seaweed), etc., then baking it on the pan. It is sometimes served rolled up. The texture is springy, and the flavor of “Sakura” shrimp and Red ginger add a nice accent.
    Sold at stalls during festivals and New Year's visits to Hachiman-gu Shrine, “Sasaki's Usuyaki” is especially famous. There are several stalls on Hachiman-dori Street, and the sight of them grilling at a fast tempo is a tradition at festivals. Other than that, there are only a few stores that sell "Usuyaki" all the time, and since it is popular within a small area of the city, it is not well known outside Morioka City, even within the prefecture.

  • Opportunities and times of eating habits

    It is sold at stalls during festivals at Hachiman-gu Shrine and on New Year's visits to the shrine. It is a beloved tradition during festivals.

  • How to eat

    Roll out Flour mixture with Water into thin rounds and bake topped with Green onions, Red ginger, “Sakura” shrimps,” Tenkasu”, “Nori “(seaweed), etc. Spread Soy sauce, on the surface. Usually made on a commercial griddle, but can be made at home on a frying pan or hot plate.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    Currently, it is sold at a limited number of stores and at stalls at festivals in Morioka City. It is popular among people of all ages, from children to the elderly.

RECIPE

Ingredients (2 sheets)

  • Cake flour 100 g
  • Water 150ml
  • Eggs 1
  • Yam (or Yam flour) 1／2 tsp.
  • Katsuo-bushi(=Bonito flakes), Green onions, Red ginger(Pickled in plum vinegar), “Nori”(sea weed), Soy sauce As needed each

How to cook

  • 1. Mix Cake flour, Water, Egg and Yam in a bowl to make a dough.

  • 2. Roll out the dough, into a thin circle on a hot plate or similar.

  • 3. Place a small amount of”Katsuo-bushi”(dried bonito flakes), Green onions, Red ginger and “Nori” on top of the rolled out dough. (You can also add “Tenkasu” and "Sakura” shrimps if you like.)

  • 4. Pour a small amount of dough over 3.

  • 5. Turn over when the underside is cooked and transfer to a plate when both sides are cooked.

  • 6. Brush with the desired amount of Soy sauce. (It is easier to eat if you roll up the finished product.)

provider : Ajino Mihashiya

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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