Oyaki (Japanese stuffed dumplings) ｜ Our Regional Cuisines

Nagano Prefecture

Oyaki (Japanese stuffed dumplings)

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Main lore areas

Hokushin Area, Chushin Area (All of Nagano Prefecture)
Main ingredients used

All-purpose flour, Round eggplant, Miso

History/origin/related events

"Oyaki" is a local dish representing Shinshu, made by mixing wheat flour and buckwheat flour with water or hot water, kneading it, wrapping seasonal ingredients such as sweet red bean paste or vegetables in thinly rolled-out dough, and then baking it.
In some regions, "oyaki" is also referred to as "yakimochi." It is said to have originated in the Nishiyama area of Kamiminochi District, and its history is ancient. Traces of kneaded and baked coarse grain flour have been discovered at the Jomon archaeological site in Ogawa Village.
The mountainous areas have steep terrain, and due to the cold climate, many of these regions are not suitable for rice cultivation. In these mountainous areas, wheat and buckwheat are commonly cultivated. It is said that the people in these regions traditionally made and consumed at least one meal a day using the flour from these crops, supporting their diet as an alternative to rice. On the other hand, in the heavy snowfall region of Sakaemura, where wheat cultivation is not suitable, they make "anbo," a type of oyaki, using rice flour as the main ingredient. In the past, almost every household had an irori (traditional Japanese hearth). In the Nishiyama region, they used an iron pot called "horoku" to bake the surface of the oyaki and then steamed it in the ashes of the irori. They would remove any attached ashes before eating. This type of oyaki is called "ha-yaki oyaki," and it used to be the mainstream method. This tradition has spread from villages to towns, giving rise to various cooking methods such as "steaming," "baking," "baking and steaming," and "steaming and baking." The fillings for oyaki include ingredients like eggplant, mushrooms, pumpkin, dried daikon radish, etc., seasoned with miso or soy sauce. There are various types, including those with single ingredients or a mixture of multiple ones. People enjoy oyaki by incorporating local and seasonal ingredients, making use of what is readily available. Originally a local dish passed down in the northern part of the prefecture, oyaki has spread throughout the entire prefecture as its value as a tourism resource increased. It is now beloved as a local specialty across the entire prefecture.
Opportunities and times of eating habits

Oyaki is not only enjoyed on special occasions but is also a part of everyday meals. Because oyaki can be made throughout the year using various fillings and is easy to bake, it is not only enjoyed as a snack but also as a treat for special occasions. In spring, oyaki with fillings such as mugwort, chives, eggplant, and apple are popular. In the Northern Shinshu region, oyaki is an indispensable part of the Bon Festival. Every year on August 1st is known as "Ishi no To," where people clean the graves in the morning, make oyaki, and prepare to welcome the spirits of their ancestors during the Bon Festival. On the morning of August 14th, oyaki is offered in front of the Buddhist altar.
How to eat

The oyaki commonly known is made with a dough mixture of wheat flour and buckwheat flour. The dough is thinly stretched and used to wrap various fillings such as vegetables. Plenty of filling is added, and the dough is gradually stretched and wrapped around the filling.
Keeping the center of the dough slightly thicker helps prevent it from tearing. The cooking method can be either baking, which results in a crispy texture as moisture reduces, or steaming, which imparts a softer, chewy texture as the dough absorbs moisture. The dough ingredients and cooking methods for oyaki vary by region and household, and the fillings can be diverse and unique. In Nishiyama and Zenkoji, oyaki is made by wrapping seasonal vegetables with a dough made from wheat flour. However, in Azumino, where rice is abundant, they make a dish called "yakimochi" by mixing wheat flour with rice, and filling it with sweet black sugar and miso. In areas where wheat flour is not easily grown, such as Iiyama, they make a dish called "chanoko" using a dough made from a mixture of shiina rice flour (a type of dead rice resulting from fertilization disorders, where the grains die at the stage of ovary development or in the early stages of ripening) and corn flour. They include mugwort in the dough and wrap it around a filling to create a dish typically eaten in early spring.
Efforts for Preservation and Succession

(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
Even today, people make oyaki at home, and it is sold in various places throughout the prefecture. It is available at highway service areas, souvenir shops, and local convenience stores. In October 2009, the "Shinshu Oyaki Council" was established by 20 oyaki businesses with the goal of preserving and developing the culture of Shinshu oyaki, enhancing nationwide recognition, and improving quality for customer satisfaction. The council organizes various events, study sessions, and oyaki-making workshops.

RECIPE

Ingredients (20 pieces)

All-purpose flour 500g
Warm water 350ml
Round eggplant 4-5
[Seasoning A (Sweet Miso) ] Miso 120g
[Seasoning A (Sweet Miso) ] Sugar 3 tbsp.
[Seasoning A (Sweet Miso) ] Vegetable Oil As needed

How to cook

1. Add warm water to the flour, knead well, and cover with a damp cloth to prevent drying. Let it rest for over 1 hour. (Kneading with hot water will keep it soft for a long time.)
2. Slice the eggplants into 1.5cm thick rounds, make a cut in the middle, and sandwich sweet miso from seasoning A.
3. Take about 40g of the mixture from step 1, flatten it into a round shape, wrap the eggplants from step 2, and after frying both sides in a frying pan, steam for about 15 minutes.
4. It's also delicious to wrap it with myoga leaves or shiso leaves and steam.

provider : Nagano Prefecture Rural Culture Association

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

Oyaki (Japanese stuffed dumplings) ｜ Our Regional Cuisines

Nagano Prefecture

Oyaki (Japanese stuffed dumplings)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (20 pieces)

How to cook