Yakimanjū 焼きまんじゅう

History and Origins

In horse racing, wheat is produced in abundance, and many native dishes with flour are native to the country. The carpets, especially the carpets and carpets of charcoal, are made in abundance, and the distinctive feature of them is the "roof" that is baked with sweetly flavored peppers on the bowl. In the late Edo period, the "souring carpet" made by a person called the Austen Bridge is believed to have been born. They say that at that time, the idea of making abrasions into enzymes was accepted with surprise, not only because they were unusual, but also because of the idea of sticking the whole field into the bamboo. Moreover, although the flavor was not particularly sweet at the time, it is said that black honey was imported during the Meiji era and changed to a taste that is near the present.

When It Is Eaten

It's followed by the sights of flowers and the summer festival. The fragrance of the incense from the table floated and fascinated the people who came to the festival. And there's a line of "first-class" stand at Maebashi City that wants to do business well. In addition to that, a set of cooking pans packed with whole bowls of rice, rice, rice, rice, and so on were sold as souvenirs.

How It Is Eaten

The cooking pan is made by using the condensation method. Add flour and rice to it, and it will be fermented, steamed up, and stuck in the bamboo, and then cooked. It is common for us to eat with chopsticks, taking each one out of the bowl when we eat. In the north, such as Numada City and Fukuoka County, sweet rice pans containing rice are also eaten.

Recipe

Ingredients

• 40 kg wheat flour
• 1 kg glutinous rice
• 600 g 米糀
• 200 g salt
• 15–20 kg（） water
• Mix: 30 kg coarse sugar
• Mix: 20 kg red miso
• Mix: 3 kg 水アメ
• Mix: 700 g カラメル
• Mix: 40 kg（） water

Method

1. I cook the rice in a bowl.
2. (The coolness of the coagulation of citrus is determined by the temperature and humidity and so forth, depending on the season.)
3. I'll put the salt in the right ovum for the night and two nights. This becomes "possibly" seed.
4. (The temperature and volume of the water that make the fabric by mixing flour with seeds and water are determined by temperature and humidity every season.)
5. The woven fabric is split into about 20 grams.
6. The piece of fabric is arranged on a piece of paper, and it causes natural fermentation.
7. When it's the right size, it's steamed.
8. Each piece was stabbed in a bamboo pot and finished.
9. I'll put water in the bowl and water candy in the bowl.
10. Put the pepper in and melt.
11. Put the reds in, mix them up well, and melt them.
12. I'll put the caramel in.
13. I'll boil it for a while.
14. It's cool. I'll sleep for two days. I'll mix it over and over again during that time.
15. I made four bowls of baked rice on the floor. I put someone on the floor.
16. I'll put it up on the broth and burn it to the surface.
17. When the surface is dry, we will wet the belly again and repeat this twice and three times.
18. It's all done if you keep your face shut and cook it up.

More About Yakimanjū

The grill is a sort of native food of the Gunma Prefecture region.

After fermented with flour mixed with sieve, the sultry carpets are poured into the pot, black sugar and water cans, and the thick flavor of the sauerkraut is painted on the back of the head, on the fire, and on the burning eye, they are preferred for light food. It's easy to eat because it's soft in the fresh heat, but when it's cold, the water will run out and it'll be so hard that it won't bite off. For this reason, it is a rare thing to be baked and unheated, and souvenirs and souvenirs are also sold in a way that is assumed to be baked at home, with a package that was packaged separately before cooking.

The carpet is covered with a bowl that doesn't fit the egg. (such as the Chinese mantle) is commonly used, but some of it has miniature beans.

History

Although its origins are seen as a consequence of the end of the 19th century, and the birth of the prenup of the prenupted bridge is held to be dominant, there is also a view that stores such as Iseshima City and Numada City call themselves originals and that they are independent origins. In the first place, it's a by-product of when we were making liquor at home, so it's unlikely that someone invented it for business. In his book, he was the owner of a Maebashi City-Bed-up shop in the ZXC7X, which was the owner of his book.

In the south of Gunma Prefecture, there was an ancient and two-sized winter barley crop and a background of wheat flour foods such as noodles and potatoes. It's spread to the city of Saitama Prefecture's father's town and Tohokuji, and Tochigi Prefecture's. It's almost identical to the production of silk and silk.

In 2022 it was the centenary, an approved enterprise by the Cultural Organization, and it has been approved by the Food Department for 100 years of tradition.

The Ritten Festival

In Isezaki City, Iseshima Corporation, each year on the first day of January 11, the Iseshima Festival, which hopes for a disaster without disease, has been held, and it has become a New Year's wind poem. In other parts of the world, it is often sold on festival tables and in night shops.

It's a related product.

Muffin, which actually used the flavor of the cooking bowl, is sold at pre-hovern and Takasaki Station for souvenirs and gifts. It's made and sold by the sweet-making MoO-FACTORY of Maebashi City. Baysia, the supermarket for Cornish Gunma Prefecture, celebrated the 25th national green fair in 2008. potato chips, June 28, 2010, and the lake's lake factory released, on a local basis, the "Buy" rice chips, which were pre-worked by the Tokushima family. In addition, Calby's grilled potato chips have been resold since July 20, 2020. The zXQQ073XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXYYYYYAIXIXIXIXIXIXIXIXIXAIYAYCYCYAIYCYCYCYCYCCYCCCYACYCYCYCYCCCCCYCYCYAYCYCYAYAYCYCYCYAYCYCCYCCYCYCYCYCYCYAYCYAICYCYCYCYCYCCCCC A seasoning of the seasoning of Gunma Prefecture, Narita Owada's oil from the Forest Hall of Forests, and the "The Way of the Hot" that the Cultural Organization has developed on the basis of its approval of "100 Food," was released on February 13, 2023.

Guidebook

The Book of Book of Fire, which contains store information, history, and comments on the cooking area, is published from Gunma Prefecture on March 18, 2009.

Text adapted and translated from the Japanese Wikipedia article 焼きまんじゅう 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.