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Oshaka Kogori ｜ Our Regional Cuisines

  • Yamanashi Prefecture

    Oshaka Kogori

Oshaka Kogori

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  • Main lore areas

    Kofu City, Kyonan Area

  • Main ingredients used

    Soybeans, Soft brown sugar, Salt, Wheat flour, Milk

  • History/origin/related events

    “Oshaka kogori” is eaten on Buddha’s Birthday which is on April 8th of each year and is served with “amacha” (=Japanese herbal tea made with fermented five-leaf ginseng leaves). “Oshaka kogori” is “dango” (=Japanese dumpling) made with wheat flour, sugar, and roasted soybeans. The ingredients used differ depending on the family and region that makes it and sometimes, rice flour is used instead of wheat flour. Some people also like to add small rice crackers, walnuts, and raisins. The name “oshaka kogori” describes the bumpy head of the Buddha and when people eat “oshaka kogori,” it is said that they become wiser, like the Buddha. “Kogori” means “lump” in the local dialect. Flowers and offerings to the Buddha are called “hanakugo,” which sounds like the Japanese word for dried snot, which is “hanakuso.” This is why some people call “oshaka kogori,” “oshakasama no hanakuso,” meaning that the dumplings are described as something so small as dried snot, as a form of modesty. It is also said that eating “oshaka kogori” allows one to live a life of good health.

  • Opportunities and times of eating habits

    “Oshaka kogori” is often eaten on April 8th, which is Buddha’s Birthday, or one month later, on May 8th in some regions.

  • How to eat

    Soak soybeans in water for 3 to 4 hours. Drain the water and roast over a medium heat without burning the soybeans. Add the soybeans, sugar, and salt to wheat flour. Pour warm milk bit by bit and knead until the dough becomes as firm as an earlobe. Divide the dough into 10 equal portions and put each into an aluminum cup. Steam the cups with the dough in it for 10 minutes. In some regions, aluminum cups are not used, and the dough is rolled into round dumplings instead.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Out of the 176 traditional recipes that Yamanashi prefecture is proactively communicating to younger generations, 47 are designated as “specially selected foods from Yamanashi,” and “oshaka kogori” is one of them. This recipe is taught at local elementary schools and on Buddha’s Birthday at temples.

RECIPE

Ingredients (10 pieces)

  • Soybeans 100g
  • Soft brown sugar 70g
  • Salt A little
  • Wheat flour 100g
  • Milk Just over 1／2 cup

How to cook

  • 1. Soak the soybeans in water for 3 to 4 hours and then drain the water. Roast the soybeans over a medium heat without burning them.

  • 2. Add the soybeans, sugar, and salt to wheat flour and add warm milk bit by bit and knead until the dough becomes as firm as an earlobe.

  • 3. Divide the dough into 10 equal portions and put each portion into an aluminum cup. Steam the cups with the dough in it for 10 minutes.

provider : "Yamanashi no Shoku Marugoto Taiken Handbook" (Yamanashi Local Food Whole Experience Handbook)

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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