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Oyaki ｜ Our Regional Cuisines

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  • Akita Prefecture

    Oyaki

Oyaki

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  • Oyaki

    Image Source : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

  • Oyaki
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    Image Source : Yokote City Hall, Agriculture and Forestry Department, Food and Agriculture Promotion Division.

  • Oyaki
    DOWNLOAD

    Image Source : "Farm Inn Seisetsukan" Fujimi Kadowaki

  • Main lore areas

    All of Akita Prefecture

  • Main ingredients used

    Glutinous rice, Anko (=red bean paste)

  • History/origin/related events

    “Oyaki ”,is a traditional confectionery made by wrapping Red bean paste with a crust made of” Mochi “Glutinous rice and baking it slightly.
    Shinshu” Oyaki”, with its Wheat flour, and Buckwheat flour skin, and” Nozawana,” or “Eggplant filling”, is well known as “Oyaki”, but Akita's “Oyaki”, is made from Glutinous rice, or Rice flou,r and is characterized by its Red bean paste, filling.
    It is said that “Oyaki,” has been offered to the mountain god every year on December 12, and in the southern part of the prefecture, it is still customary to grill and eat” Oyaki”, during this time of the year. In some areas of Daisen City, there is still a custom of make a wish to let the” Oyaki, “to take one's bad things away and pouring it into the river to pray for good health and good fortune.
    It is also famous as a specialty of the morning market, which has a history of more than 500 years in Gojome Town, and has long been enjoyed as a familiar snack. It is characterized by its gentle sweetness and additive-free flavor, which is made by focusing on bringing out the flavors of the ingredients themselves. The Rice cake, has been prepared in various ways in each household, such as by kneading ingredients such as Pumpkin, and “Yomogi,”(mugwort), into the Glutinous Rice, to add color.

  • Opportunities and times of eating habits

    It is eaten not only as a snack, but also at celebratory occasions. In some areas, it is offered to the graves on the middle day of the spring equinox.

  • How to eat

    Knead Glutinous rice flour, with a little boiling Water until it is the consistency of earlobes, then add Red bean paste, and shape into a circle. Bake on a hot plate with oil.

  • 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.)
    It is still made as a snack in every household. Sanuki Shokuhin in Omori-cho, Yokote City is famous for it, and it is also sold at various direct sales stores.

RECIPE

Ingredients (30 servings Recipes and quantities for event meals.)

  • Glutinous rice flour 900 g
  • Wheat flour 200g
  • An(red bean paste) 30g x 30
  • Hot water approx 200 cc
  • Tori-ko(glutinous rice flour) As needed

How to cook

  • 1. Wash the Glutinous rice, and dry it indoors for about 2 days and grind to make flour.

  • 2. Quickly stir the Glutinous rice flour, and Wheat flour, with boiling water.

  • 3. Knead 2. carefully with a spatula to a consistency slightly softer than an earlobe.

  • 4. Place the “Tori-ko” flour, in a flat container and drop 3. with a spatula.

  • 5. Wrap” An” (red bean paste), with 4. and shape into a ball. Do not put too much flour on the side of the “An”(red bean paste).

  • 6. Cover with a thin layer of cooking oil (not included for the ingredients) on a hot plate and cook on both sides.

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group 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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