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Sanbai-miso ｜ Our Regional Cuisines

  • Akita Prefecture

    Sanbai-miso

Sanbai-miso

Related images

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  • Sanbai-miso

    Image source: "Akita Kyomi(=local cuisine) Fudoki" (Akita Prefecture Rural Life Research Group Council)

  • Sanbai-miso

    Image source: Akita Prefecture Tourism Federation

  • Main lore areas

    South Area

  • Main ingredients used

    Red beans, Glutinous rice flour, Short-grain rice flour

  • History/origin/related events

    "Sanbai-miso" is a rice cake dish made from a combination of glutinous rice flour, short-grain rice flour, and azuki beans. It is said that the name came from the fact that it was made by adding one cup of each three ingredients. Although miso is not used as an ingredient, it is said that this is because the combination of the ingredients looked like miso, and also because miso used to be used in the past. Originally, there was a local sweet in the Omagari area called "Hana-miso" seasoned with miso or sugar and soy sauce, and it is believed to have originated from "Nebana-miso" made with starch from bracken roots during bad harvests in the Edo period. Later, rice harvested by farmers became the main ingredient, and the name changed to "Sanbai-miso" or "Hana-miso. In the Yokote area, a similar dish called "Sanbai-mochi" also exists. It is characterized by the sweetness of the ingredients themselves and the sticky texture of the azuki bean paste. In the South Area of the prefecture, it has often been prepared as a stacked box dish for gatherings. Depending on the household, "Sanbai-miso" are made with pumpkin, walnuts, or sesame seeds in addition to azuki beans.

  • Opportunities and times of eating habits

    It has been eaten when all relatives gather and during breaks in the busy farming season.

  • How to eat

    Put Koshi-an (sweet red bean paste) in dissolved sugar and Zarame, knead well, add Glutinous rice flour, Short-grain rice flour, knead well, steam, cool, cut into bite-size pieces, and eat.

  • 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 sold at Michinoeki Station and Marche in the South Area of the prefecture. In addition, at the long-established confectionery Tsukiya, confectioners continue to make confectionery using the old method.

RECIPE

Ingredients (Easy to make quantity Quantities and recipes for event meals.)

  • Red beans (Koshi-an) 2 kg
  • Sugar 1 kg
  • Zarame sugar 1kg
  • Water 2 cups
  • Glutinous rice flour 5 cups
  • Short-grain rice flour 3 cups
  • Wheat flour (to taste) 2 cups

How to cook

  • 1. Put water, sugar, and Zarame sugar in a pan, bring to a boil, add Koshi-an (sweet bean paste), and knead for about 1 hour.

  • 2. Sift the Glutinous rice flour, Short-grain rice flour, and wheat flour all together and sprinkle well.

  • 3. After 1 has cooled, mix 2 and knead well. Cover a steamer with a cloth and steam for 30 minutes.

  • 4. Divide into desired size and shape with a rolling pin.

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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