Gappara Mochi がっぱらもち

History and Origins

Once upon a time, when ironing at home, the cloth was painted with " rice paste" to make it pliable, and the rice that was soaked in water was crushed. At this point, instead of slicing well, I called the rice residue "strip." It's called "cooking" because it's being changed and baked in a pot. In Aomori Prefecture, it is a relatively warm climate and rice growing in the region of Tsugaru and a native culture that doesn't diminish food. It's also called the "scrolling" word.

When It Is Eaten

For the sake of the children, grandmother cooks at home. With the sense of food in it, a large bowl has become an accent.

How It Is Eaten

Although originally we ground rice in water, it is now often easy to prepare with rice flour and cold rice. Mix sugar with sugar and salt and black peppers and add water, pour it in a pan of oil, and cook both sides. You can also add beans, gold beans, lentils and so on. The thick circular shape is cut into radiation like a pizza. It's sold with one slice at a time in roadside station or at a museum, but it's rare for people outside the community.

Recipe — Serves 10

Ingredients

• 300 g cooked rice
• 50 g wheat flour
• 100 g sugar
• 100 ml water
• 2 tsp black sesame seeds
• a pinch salt
• a pinch vegetable oil

Method

1. I'll crush the rice lightly with a stirrup.
2. If you have a lightly crushed rice, add flour, black sugar, water, black salt, and mix it up.
3. Put a little salad oil in the hot fried pan, dip it into a pan, and then add a mixture of 2 together, and grab the pan.
4. It's a soft fire that burns slowly until both sides are burned.
5. Cut into 8-s 10 sections, radiating.

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.