Kankoyaki かんこ焼き
| Prefecture | Kanagawa (神奈川県) |
|---|---|
| Region | Kanto |
| Japanese name | かんこ焼き（かんこやき） |
| Reading | Kankoyaki |
| Home area | Saitohara, Szekiishima. |
| Main ingredients | It's wheat flour. It's season food. |
History and Origins
The "kashi-ki" is a dish like the one you wrapped, baked, and boiled with flour. For materials, use local food for seasoning, such as yams, beans, pumpkins, mushrooms and so on. It's a local dish from the time of Edo and from the time of Iseshima City area. Since the area was an unprovoked mountain area for rice, the old age of wheat and beans and the eating culture centered around wheat grew. In the Edo era, the crayons and citrus were wrapped in leather and boiled in hot ash in the fireplace and roasted as lunches and snacks. It is said that the name conchaki is derived from the similarity of the shape of a soft drum.
When It Is Eaten
By changing the tools to suit the season, you can enjoy the flavor of the four seasons. I've been surrounded by families as a simple taster wrapped up in food familiar to me.
How It Is Eaten
I'll make some flour-made fabrics fermented, and then wrap them up as tools, such as peas, pumpkins, peppers, and so on, and then steam them with seasonal ingredients.
Recipe
Ingredients
- 500 g wheat flour
- 260 ml water
- 1 egg
- 40 g sugar
- 10 g baking powder
- to taste ） to taste azuki beans
Method
- Put baking powder in the flour and put it on the table.
- Mix water with eggs and sugar and put it in 1. The softness of the ear is enough to make me sleep for an hour.
- I'll round it to the right size, and I'll cook it with my favorite tools: beans, pumpkins, cut-off radishes, tassels, and so on.
- We put the baked stuff in a distiller and then we resuscitate it for about ten minutes.
- It's cold out of the steamer.
More About Kankoyaki
It's a local dish that goes to the Kanagawa PrefectureXIYA county. It's a dish that was wrapped in flour, such as rice and mushrooms, and then baked and boiled. For Kanagawa Prefecture native food, it's been chosen to be a rural villages native dish.
Overview
A little dough made from ground flour is made from ground flour, and it will be boiled after it is cooked. It's the same kind of food as the old ones.
It is a dish passed from the Edo to the Kunichi District, but since the Kunichi district was a poor mountain area for rice, it was grown with wheat and beans and was rooted in a carnivorous culture centered on wheat. The crayons were wrapped in earthen leather and baked in ashes in the lining of the furnace, and they were eaten from the time of Edo as a lunch or a snack.
In 1992, the local trade company's women's department had been commercialized and hand-made or baked with local products corner in the Kunichi area. This sale ended about 2019 because of the aging of the members of the team, but in 2022 there is activity toward the resurrection.
The the Ministry of Agriculture, Forestry and Fisheries-selected in December 2007 for native food at rural villages and Kanagawa Prefecture.
Origin of Name
It is said that the name "kashi-ki" was named because of the similarity of the shape of the soft - sounding drum.
Text adapted and translated from the Japanese Wikipedia article かんこ焼き 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.