Onimanjū 鬼まんじゅう
| Prefecture | Aichi (愛知県) |
|---|---|
| Region | Chubu |
| Japanese name | 鬼まんじゅう（おにまんじゅう） |
| Reading | Onimanjū |
| Main ingredients | It's just wheat flour. |
History and Origins
"Sexy" was made with relatively easy - to - obtain hooks and flour and spread as a staple food substitute for rice during the war and in the postwar times of food difficulties. It is said that this name is named because of the reminder of the devil's horns and metal rods. There are various names in different areas, such as "Squish" and "Smock" and "Snacks" and "Snacks" and "Snacks" and so on. During the war, since quantity was more than modest taste, a seed was produced called the Seo-yeon Seed. However, since the flavor was so sweet and sweet, such as present - day reds, browns, and cheap potatoes, unlike smooth ones, and not watery and tasty potatoes, it was "smelling" from the engineer who said how delicious it was to eat them. Then, during the advanced economic growth period, farmers were prized and settled as a good, cheap piece of stuff.
When It Is Eaten
It is often made in the fall during the harvest season, but there are almost always "sneaks" in Japanese candy stores, and they are eaten throughout the year.
How It Is Eaten
Cut a stick to an inch-long angle, put it in a mixture of flour and sugar, steam it, and eat it. If you make a fly with skin on it, it will produce red and you will enjoy the texture of the skin. You can eat it warm or cold, but if you put a rap on it and reheat it in a range of 20 to 30 seconds, you can enjoy the sense of food as if it were made. Although "go on" is characterized by a sense of weight and is very stomachy, in recent years some fabrics, such as steamed bread, have been eaten, and others have been enjoyed by the locals with apple corners instead of tassels. What is sold at the Japanese candy shop is already sold in advance. In the home, you can make a simple dish of salt and sugar.
Recipe — Serves 4
Ingredients
- 1（200 g） sweet potato
- 80 g cake flour
- 20 g rice flour (joshinko rice flour)
- 60 g sugar
- 35 ml water
Method
- The tadpoles are peeled on their thickness and cut about an inch in a corner, dip them in water, take out a pot, water them, put them in water, put them in sugar.
- I'll put thin powder and rice powder together.
- Put water and 2 in the water and mix it up until it's no more flour, and divide it into four classes.
- I can put three on top of a box sheet cut to about the centimeter.
- Wet the steamer, wet the four, and wet the four and steam it for 15 minutes.
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.