Komugimanjū 小麦まんじゅう
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | 小麦まんじゅう（こむぎまんじゅう） |
| Reading | Komugimanjū |
| Home area | All Tochigi Prefecture |
| Main ingredients | It's wheat flour, beans. |
History and Origins
"The carpet of wheat" is made with a mixture of a small bean that has been boiled with flour and simply a whole pan, and is made with a taste of a "saturate carpet" as well as a habit that has been made in each home for ages. Tochigi Prefecture is two haired, has been a lot of wheat, and has been familiar to the people with foods that have been used in wheat since the beginning. The fields of wheat serve as one of the most important dishes on annual affairs and on the Day of the Crown Cemetery. It was an essential dish, especially for the bonsai, where fresh flour is served after the wheat harvest. It was called "The Day of Hell Opens," and on this day, the cover of the "Big Cover" was called "The Cover." I am told that the cover of hell will open up on the Day of the End so that the ancestors will not be hungry.
When It Is Eaten
Tochigi Prefecture is the largest field of wheat in Japan where terraces and bibou rice fields are spread. The wheat and wheat harvest, beginning about June, continued until July, when the freshly ground flour was poured out before the tray, so the tray was cooked with all the flour.
How It Is Eaten
I'll put a soda in the flour, add sugar water, make a dough softer than earbrows, wrap the pan in it and steam the carpet. In recent years, we often make pumpkins, spinach and spring juices as paste in our skin, and carpets that are rich in color, aroma and flavor are enjoyable. In addition, using black sugar instead of white sugar will make a cup of tea. I'm making them not only with beans but also with a taste-smell or a palm-smoothed potato.
Recipe
Ingredients
- 250 g wheat flour (cake flour)
- 10 g 炭酸 (baking soda)
- 125 g sugar
- 125 g water
- 300 g bean paste
- 300 g dusting flour (cake flour)
Method
- I'll round one to 30 grams.
- I put a soda in the flour, twice in the bread, and then I put it in a big ball.
- I'll keep the sugar melted well in a quantity of water.
- Add three sugar water to the flour and mix it into fabrics of sweeter and softer than ears.
- Put four leathers on the plate that was dusted, stretched into sticks, and cut into 10 pieces.
- Put the pot on top of the leather and close it like you wrap it in. I'll close it down.
- (When you lay out a piece of paper on a steamer, place it in a six-millimeter, and spray it with a light spray, you release it a little bit.)
- I'll be steamed for 10 minutes. If it's steamed up, it'll have to be cold quickly.
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.