Yakimochi 焼き餅
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | 焼き餅（やきもち） |
| Reading | Yakimochi |
| Home area | All Tochigi Prefecture |
| Main ingredients | Rice, flour, corn, corn. |
History and Origins
In the days when snacks and snacks were made by hand, the rice that was boiled and baked with flour and seasoning and baked with smooth and fried bread was the flavor of the flavor and the taste of the household. Also, summer meals were easily damaged, so they were also the wisdom to keep them alive by cooking. In the old days, they used to burn at the ends of the furnace with only flour and seasonings without any paint. Sometimes they used rice instead of flour. The seasonal vegetables were gradually used as implements, and each household was made into a brandy. In addition to being baked by locals, there are places where they can be steamed or boiled. These are eaten with sugar, oil, and flour. There are many ovens in the area and in the home, and it's a dish that is pleasing to the rice and tea in modern times.
When It Is Eaten
I've used leftover food in the average household, baked on smooth bread, cooked as rice, cooked as rice, cooked when I wasn't eating enough, and eaten in the year. We're still known today as the simple taste of a home that we can easily make.
How It Is Eaten
I'll dip rice in water for about ten minutes and then cut off the water lightly. Large balls, rice, corn, girl, blue, rice, rice, rice, rice, rice, rice, rice, rice, and so on. Oil the hot fried bread and burn it in a low-burning fire. Vegetables that go in at that time of the year give you a sense of the season.
Recipe — Serves 4
Ingredients
- 200 g cooked rice
- 150 g wheat flour
- 100 g corn (ゆでたもの)
- 50 g 小女子
- 2 tbsp aonori seaweed
- 2 tbsp sesame seeds
- 50 g miso
- a pinch oil
Method
- The rice should be soaked in water for about ten minutes and then cut off light water.
- The little girl gets hot water.
- I'll roast the rice.
- I'm going to put a big ball on top of it, and I'm going to put flour, corn, girl, blue, rice, rice, rice, rice, and so on.
- It's a bit thick for each of us, and it's about a half an inch long for a small test.
- Heat the frying pan, pull the oil, and cook it and cook it back until it's done with a soft paste and then cook the inside of it. It's good to cook the fried bread from time to time while moving it.
More About Yakimochi
Imbetting
About the roasting pot. See the oi. My old alias. The thing that people with whom they're loving say is that they don't love others or hate to pour out is "burn the fire." See jealousy. - A kind of Chinese bread. Igbo-Tokushima City traditional sweets. See the fire in the falls.
Text adapted and translated from the Japanese Wikipedia article 焼き餅 by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.