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Anbo ｜ Our Regional Cuisines

  • Niigata Prefecture

    Anbo

Anbo

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  • Main lore areas

    Central Region

  • Main ingredients used

    Joshinko(=glutinous rice flour), Salmon, ,Pickled greens, Red bean paste

  • History/origin/related events

    Anbo is a kind of steamed bun with a kneaded dough and filling made of red bean paste, vegetables, etc. It is a local dish in Niigata and northern Nagano prefectures. In some areas, it is called "anbu." "Anbo" look like "oyaki" in Nagano Prefecture, but the main difference is that the skin is made of rice flour instead of wheat flour. In the mountainous areas of Nagano Prefecture, wheat flour was used because the land was not suitable for rice cultivation and wheat was widely grown, but in Niigata Prefecture, where rice was abundant, rice flour was used to make anbo. The filling is usually azuki red bean paste or miso seasoned daikon radish leaves, but it is also used to wrap dishes such as nozawana pickles, eggplant, and dried daikon radish. In areas by the sea, fish are sometimes used for fillings. In the old days, anbo was roasted and eaten in the ashes of the irori fireplace or baked over a wire net. It was a way to utilize rice scraps and was eaten as a staple food and snack as well as a winter preservation food.

  • Opportunities and times of eating habits

    It is eaten throughout the year as a staple food and snack.

  • How to eat

    In some areas, yomogi herb or rice is added. Add any other ingredients of your choice, such as bean paste, boiled greens, vegetables with sesame paste, nozawana pickles, sauteed eggplant with miso, salmon, pickled sardines, or salted hokke fish. It can be frozen and eaten in a toaster oven, on a hot plate, or baked in a frying pan with a little oil.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It is still sometimes made at home. Locally, it is sold at some supermarkets, souvenir stores, and roadside stations.

RECIPE

Ingredients (12 buns)

  • Joshinko(=glutinous rice flour) 3cups(375g)
  • Water 3cups(600ml)
  • Salmon 1 slice(80g)
  • Pickled green 80g
  • Sweet red bean paste As needed

How to cook

  • 1. Grill salmon and break into pieces. Finely chop pickled greens.

  • 2. Boil water in a pot, and add the flour in batches. When bubbles start to appear, stir quickly with 5 or 6 chopsticks to prevent lumps from forming and turn off the heat. Cover with a lid and steam for about 5 minutes, then knead the dough until soft and divide into 12 equal portions.

  • 3. Spread the dough with the palm of your hand and wrap each filling such as the salmon, pickled greens, and bean paste.

  • 4. Grill on both sides.

provider : A Chronicle of Food in the Kashiwazaki Area

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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