Meshimochi 飯餅

History and Origins

There was a dish on the whole Saitama Prefecture that was cooked with flour dough that was boiled in water, and in the eastern part of the country, it was called "burn" in the eastern part of the country, such as "burning" and "carriage" in the northeast and in the middle of the country. In the past, since we worked hand-to-hand, we had long working hours, and the farmer couldn't have time to prepare meals. So the "Saki" that could easily be made, made in the morning, and brought to the rice paddies like a lunch was valued. It seems that they were often eaten on a snack, especially not long before lunch. Also, in the summer, the food you cooked can get a little sour, but it was the wisdom to waste it and to eat it deliciously.

When It Is Eaten

It was often eaten as a little lunch that could be eaten during farm work. It was also made not only for farming but also for eating between rice and rice, and not to spoil the leftover food at all seasons.

How It Is Eaten

Add water to the meal and loosen it and add flour. If you do a lot of kissing, round it to the size of a meal easily, make it a little flat, and then bake it with oiled fline bread. I'm going to tie the oil to the sugar tip. You can even eat a mixture of walnuts, sugars, garlic, and so on. You can mix the leaves, leaves, onions and so forth with the fabric.

Recipe

Ingredients

• 50 g wheat flour
• 250 g cooked rice
• 1 tbsp miso
• 50 ml water
• 1 tsp oil
• 100 ml soy sauce
• 100 g sugar

Method

1. I'll put the leftovers of flour, taste and water in moderation, fold well, and make them slightly flat.
2. We'll put them in a pan of oil and cover them with lids and burn them in a medium fire.
3. Mix the soy sauce with sugar and let it boil.
4. I'm going to make it a little light again.

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.