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Tarashi-Yaki ｜ Our Regional Cuisines

  • Saitama Prefecture

    Tarashi-Yaki

Tarashi-Yaki

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  • Tarashi-Yaki

    Image source: JA Chichibu Women’s Club

  • Main lore areas

    Chichibu Area, Kazo City

  • Main ingredients used

    Wheat flour

  • History/origin/related events

    This is a local dish eaten during break time from farm work mainly in the eastern low land like Chichibu area and Kazo City. Producing wheat flour is very active in Saitama and this dish is really Saitama snack. It’s easy to make and doesn’t take time like making ‘udon’ thick wheat noodle or ‘manjyu’ dumpling, so it’s handy to prepare. Basically, just make dough with wheat and water then bake. The ingredients vary depending on family or season; sometimes finely minced vegetables or left-over rice are mixed with dough. Especially in Chichibu area, they put fried pickles of ‘Shakushi-na’ (kind of Chinese bok-choy) in the dough. It is popular to mix miso in the dough, or to put sauce with sugar and soy sauce, but you can enjoy the dish with Tonkatsu sauce or mayo on it. They ‘tarasu’ (meaning dribble in Japanese) the dough when they bake the dish. That’s why they call this pancake ‘Tarashi-yaki’.

  • Opportunities and times of eating habits

    It used to be served as a snack instead of sweets during the break time from farm work or tea time. Season vegetables were often mixed in it.

  • How to eat

    Finely chop green Shiso, green onion or pickled ‘Shakushi-na’. Dissolve miso with water, then mix with white flour to make dough. Add minced vegetables and mix them. Spread oil on a pan. Spread a scoop of dough on it then bake both side until it gets crispy. You can make dough without miso, and serve baked one with sauce made from sugar and soy sauce.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is prepared daily at home. Also, you can enjoy it at farmer’s market in Chichibu area. It is served as an appetizer at ‘Izakaya’ (Japanese bar).

RECIPE

Ingredients (10 pancakes)

  • Wheat flour 400g
  • Water 480cc
  • Miso 40g
  • ‘Shakushi-na’ pickles 240g
  • Seasoning As needed
  • Rice oil 4 tbsp.

How to cook

  • 1. Finely chop ‘Shakushi-na’ pickles. Fry them and season lightly.

  • 2. Disolve miso with water in a bowl, then add wheat flour to make dough.

  • 3. Add fried ‘Shakushi-na’ pickles to 2, and mix them.

  • 4. Heat a pan and spread oil on it. Bake dough the size you like.

provider : JA Chichibu Women’s Club

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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