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Hotayoukan (Steamed bread) ｜ Our Regional Cuisines

  • Tokushima Prefecture

    Hotayoukan (Steamed bread)

Hotayoukan (Steamed bread)

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  • Hotayoukan (Steamed bread)

    Keiko Takahashi, Shikoku University

  • Hotayoukan (Steamed bread)

    Keiko Takahashi, Shikoku University

  • Hotayoukan (Steamed bread)
    DOWNLOAD

    Kumiko Nagao, Junior College of Tokushima Bunri University

  • Main lore areas

    All of Tokushima Prefecture

  • Main ingredients used

    Brown sugar, Cake flour, Baking soda, Myouban (alum)

  • History/origin/related events

    "Hotayokan" is a steamed bread-like confection. In the Tokushima dialect, the word "hota" refers to the hollow space inside, and the fluffy, sponge-like appearance of the cake is what gives it this name. Because brown sugar is used, it is characterized by its dark brown appearance, chunky texture, and gentle sweetness. Until the Taisho era (1912-1926), people ate a steamed yokan called "Matsukaze" instead of Hotayokan, and it is said that it began to be sold at candy stores in the early Showa era (1926-1989). It is believed that brown sugar was often used because it is unrefined and inexpensive, making it not only easy to use but also tastes rich and delicious.

  • Opportunities and times of eating habits

    It is one of the most familiar snacks for Tokushima Prefecture residents. It is said that in the old days, it was eaten as a break from farm work, and the sweet taste of hotayokan relieved fatigue. It is also said to have been made to celebrate a good harvest. When a large quantity was made, it was sometimes shared with neighbors.

  • How to eat

    The trick is to use brown sugar and the right amount of baking soda to make it sweet and fluffy. Too much baking soda can cause a bitter taste. In addition, if the brown sugar is not dissolved sufficiently, it will become lumpy and black and pitted. It is a sweet and tasty part, but the trick is to dissolve it thoroughly and finish it evenly.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In addition to being made at home, it is also sold at pastry stores and bakeries in Tokushima Prefecture, where it is a popular souvenir. It is also sold as a local dish at produce markets in the prefecture, and is sometimes made at local cooking classes.

RECIPE

Ingredients (17.5 x 17.5 cm (9 inches) for one frame)

  • Brown sugar (powdered) 60g
  • White sugar 45g
  • Boiling water 130ml
  • Cake flour 135g
  • Myouban(Alum) 4.5 g (1／2 tsp.)
  • Baking soda 4.5g (1／2 tsp.)
  • Black sesame seeds A little (0.5g)

How to cook

  • 1. Dissolve the baking soda by taking some of the boiling water and allowing it to cool.

  • 2. Dissolve brown sugar, white sugar, and boiling water in a bowl until well dissolved.

  • 3. Sift the cake flour and myoban (alum) together, add to 2, mix quickly with a whisk, and finally add 1, mixing briskly.

  • 4. Place the frame in a steamer, cover with a wet cloth, pour in the 3 ingredients, flatten, and steam on high heat for 18 minutes.

  • 5. After steaming, sprinkle with black sesame seeds.

provider : Keiko Takahashi, Shikoku University

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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