Komugimanjū 小麦まんじゅう
| Prefecture | Saitama (埼玉県) |
|---|---|
| Region | Kanto |
| Japanese name | 小麦まんじゅう（こむぎまんじゅう） |
| Reading | Komugimanjū |
| Home area | All within the province. |
| Main ingredients | It's wheat, beans. |
History and Origins
Since Saitama Prefecture used to grow wheat as a background for rice, so there is a tradition of such foods as rice carpets and other foods as rice carpets. Of all the areas where the growth has been varied, the simple one is called "the carpet" and wrapped in a bean pod with flour dough called "the carpet" and then boiled. The "same carpet" that comes from Yozawa City and others is made using the same ingredients to boil, but compared to that, the fabric is rough and soft. It's the food for Halle's day and the food for the program. In the present - day city of Toyo Tokuta, Japan, a special potato is made with a "sama" wrapped in a special dish.
When It Is Eaten
It was a sweet treat to Buddha for such things as seven evenings, plates, fifteen nights, and so on. Now, at business events, they deliver to their neighbors and relatives and eat with their families.
How It Is Eaten
Mix sugar with milk and soda and baking powder and mix it with melted eggs. In addition to the wheat flour we used well, we will mix it slowly and make it into a piece of fabric so that it doesn't boil. Split the fabric and garlic into pieces and wrap the dough in pieces. I'll put it in a steamer and steam it. You can add yeijik or nut in the pot, or put stew in the place of a cane. Also, when you put flowers on your face or mix boiled water plants in your skin, it will be colorful.
Recipe — Serves 4
Ingredients
- 500 g wheat flour
- 180 g sugar
- 200 ml milk
- 10 g baking soda
- 7.5 g baking powder
- 1 egg
- 800 g bean paste
- 100 g wheat flour
Method
- The flour is well kept. I'll melt the eggs well.
- Mix sugar, milk, soda and baking powder together with one egg.
- Put two in the flour and mix it slowly so that it doesn't fold. I'll put the hand powder on the floor and put it into a piece of fabric.
- I'll round it up to 40 grams.
- Cut the dough to 50 grams in size, round it, and wrap it in a flat cloth with the palm of your hand.
- In a steam - filled distiller, open up the interval and water it for about 12 minutes. If it's too steamy, it bursts, so I'll be careful.
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.