Tanabata Houtou たなばたほうとう

History and Origins

Matsumoto City, which has north Alps in the west and Mihohara at the east, is a mountain city located near the middle of Nagano Prefecture. The city of Matsumoto, which thrives and feels history, has been chosen as the "Ice View of Matsumoto." Matsumoto, where the city and country live as well as the city, spreads its soft fields a little farther from the city. In Nagano Prefecture, where you live looking at mountains and feeling nature's depression, annual events are often held in late moons and in the old calendars. In the Matsumoto area, the 7th of August is late on the 7th of the month, and the custom of hanging a doll made of paper or kimonos to the side of the edge of the table is to present it to the Edo. It is said that in the Matsumoto area, where farmers used to make wheat in the past, the time when the wheat from the raw materials was just over seven evenings, so it came to be known that it came into use in seven evenings. The "Seven-Seven-Seven-Seven-Seven-Seven" is a thick noodles made of flour and a pea-snap soup that is eaten as a special dish for the Matsumoto region. And "Seven Evenings" is also left in the open areas where the custom is set aside on the late seventh evening of the month. We make a seven-seven-seat carpet made of fresh wheat wrapped in beans cane and give it to God.

When It Is Eaten

It's eaten as dinner on August 7th. There's a custom of eating with a bowl of rice and a bowl of vegetables and fruits, along with a doll's kimono.

How It Is Eaten

I'll take the dough and turn it into noodles, and put some beans and peas in my bowl. I'll eat it as a snack.

Recipe — Serves 6

Ingredients

• 5 cups local wheat flour (all-purpose flour)
• 1 tsp salt
• 1.5 cups hot water (水でも良い)
• a pinch dusting flour (wheat flour)
• Bean paste: 100 g azuki beans
• Bean paste: 130 g sugar
• Bean paste: 1 tsp salt
• Sesame seeds: 5 tbsp toasted sesame seeds
• Sesame seeds: 3 tbsp sugar
• Sesame seeds: 1 tsp soy sauce
• Kinako (roasted soybean flour): 5 tbsp kinako (roasted soybean flour)
• Kinako (roasted soybean flour): 5 tbsp sugar
• Kinako (roasted soybean flour): a pinch salt

Method

1. Add salt to the ground powder and put it in hot water. Put it in wet frickin' water for 30 minutes.
2. Using flour in flour, cut one to two-stretch thickness and one-inch width.
3. I'll boil water in the pot and boil it two and I'll have to cool it.
4. I'll dip it in water day and night, boil it from the water, boil it, add sugar salt, and boil it to a bowl.
5. I'm going to rub the rice on it, taste it with sugar sieve, and let it taste.
6. I'll taste it with sugar and salt, and I'll cook it for you.

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.