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Iyachi (Dough made from Glutinous rice steamed and served on Japanese banana leaf) ｜ Our Regional Cuisines

  • Okinawa Prefecture

    Iyachi (Dough made from Glutinous rice steamed and served on Japanese banana leaf)

Iyachi (Dough made from Glutinous rice steamed and served on Japanese banana leaf)

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  • Iyachi (Dough made from Glutinous rice steamed and served on Japanese banana leaf)
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    Image source: Iyachi of Uchimori family

  • Main lore areas

    Taketomi Island

  • Main ingredients used

    Glutinous rice

  • History/origin/related events

    "Iyachi" is a traditional preserved food from Taketomi Island in the Yaeyama Islands, where glutinous rice is mixed with glutinous millet or red beans and cooked. Taketomi Island is located just a 10-minute boat ride from Ishigaki Island and is known for its tranquil tropical scenery, attracting many tourists.
    The most significant festival on Taketomi Island is the "Taketomi Seed Festival," which is said to have a history of approximately 600 years. Designated as an Important Intangible Folk Cultural Property of Japan in 1977, this festival involves sowing seeds and praying for a good harvest. It takes place over nine days from "Koshin" days of the 9th and 10th months of the lunar calendar, during which time the locals are busy with festival activities, so they prepare "Iyachi" as a preserved food that can be eaten immediately. ("Koshin" is also called kinoesaru, which is the 57th branch in the Chinese sexagenary cycle for counting days and years. Since it repeats every 60 days, there are six or seven Koshin in a given year. )
    During the festival, especially on the days before and after the performance of dedication dances, "Iyachi" is cooked using traditional Okinawan cooking utensils called "Shinmeenabi" (large pot). It is steamed with Japanese banana leaves, giving it a distinctive aroma. Since sweet potatoes were once a staple food, "Iyachi" eaten during the festival was considered a treat for the islanders.

  • Opportunities and times of eating habits

    Offered during the 'Taketomi Seed Festival(Tanadwui)' on Taketomi Island.

  • How to eat

    Using a Shinmeenabi (a conical, four-piece large pot), glutinous rice, millet, and red beans are cooked. Once the hot water is removed, they are kneaded vigorously with a large wooden spatula called "Ibira." The mixture is then shaped into rounds using Japanese banana leaves coated with oil. These are placed on Japanese banana leaves and steamed in bamboo baskets.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In addition to being commonly made in households, events and study sessions are held on the island to preserve the recipe. Furthermore, at Taketomi Elementary and Junior High Schools, an annual 'Iyachi Class' is held where students learn how to make it.

RECIPE

Ingredients (Reference recipe as event meal)

  • Glutinous rice As needed
  • Millet As needed
  • Red bean As needed
  • Japanese banana leaf As needed
  • Oil As needed

How to cook

  • 1. Glutinous rice, millet, and red beans are cooked in a Shinmeenabi (a conical, four-piece large pot).

  • 2. The water is removed, and the mixture is kneaded vigorously using a large wooden spatula called Ibira.

  • 3. The mixture is shaped into rounds using Japanese banana leaves coated with oil.

  • 4. The shaped rounds are placed on banana leaves and then steamed in a bamboo steamer basket.

provider : Iyachi of Uchimori family

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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