Igamanju いがまんじゅう

History and Origins

The Aichi Prefecture phrase treat is made by boiling rice with hot water to mold it and coloring it with color. In the Western tributaries there is a tradition of eating the peach phrase, "tofu" in the phrase. There are various names for the word "scarlet" and that the rice on the surface is similar to the rice on the surface, that comes from the chrysanthemum of the house, that comes from the citrus of the house, that comes from the incense of the bowl when the carpet is steamed. The "shoes" that can be eaten in Oksaki City are made of pink and yellow and green. Other theories say pink means peach flowers, yellow means vegetable flowers, green means sprouts. It's said that this blusterishness has settled as a lubricant.

When It Is Eaten

After giving her a kiss as well as a "sai" she eats at the festival on March 3. There are also areas where you eat during the prayer before the planting of the rice plant, or during the agricultural rites, such as when the rice harvest ended on his shore in the fall. In the Western tributaries, you start to line up in the middle of January.

How It Is Eaten

Put boiling water on the rice flour and sugar together and paste it into the hardness of the ear. Once you have steamed in a distiller, you can cover the dough thinly and wrap up the beans cans, then add pink, yellow and green rice and then resuscitate. If you make it hot when steaming, you're careful because the fabric gets very thick.

Recipe — Serves 4

Ingredients

• 220 g rice flour (joshinko rice flour)
• 30 g rice flour (餅粉)
• 1 tbsp sugar
• 190 ml boiling water
• a pinch glutinous rice
• a pinch color powders per (赤)
• 150 g chunky bean paste

Method

1. (Feels of rice flour) I will mix sugar and pour hot water over my ears with it. I will do it well. But be careful.
2. I'll round the grain plants to 8rds.
3. It'll be steamed in a steamer and steamed for about 20 minutes.
4. With three in the bowl, it will be torn to size about three centimeters and spread out and wrap it with two garlics.
5. The rice is soaked in water for two or three hours. It is dyed in red, green and yellow colors, and it is boiled on four carpets for about 20 minutes by medium fire.

More About Igamanju

The head is the Japanese candy from northern Saitama Prefecture. It is characterized by red rice spread around the head and was chosen for native cooking, the the Ministry of Agriculture, Forestry and Fisheries host.

Overview

But the head of the town is the Japanese sweets sold in and from the candy stores, such as Tokyo, Haneshima, and Rashi. It's supposed to be the cradle of the river.

It is said that the red rice was named because it was wrapped around the head of the flower and looked like a moth. The origin of the form is that "a farmer's wife was told to cook her head from the bush, from her mother - in - law, to cook her red food, and to save her money, where the head and red food were combined."

This head was originally made not for commercial purposes by the candy store but for gifts in a rural northern part of the country for the summer Hale day and so forth. Since the 1990's, the opportunity to make yourself a farmer has been reduced, but it has been sold and fixed as a rare piece of land, such as improving the process by a cakemaker.

Processing

You can make a head with a walnut in first, and you can water it to some degree. If you put a red rice in there and then water it for another 20 to 30 minutes, you'll be well-soured. There are cases where red rice is alternated with squabbles, and there are cases where red rice is evaporated first.

They also have a recipe for homemade goods: "Squish the head in red and boil it together." But the candy store's got a recipe for "squish the head separately" from commercial circumstances that wrap and sell it separately.

Local custom

However, there are some differences in the celebration of the head-to-head being behaved up in each area.

In Old Tari village, it was made by itself and distributed to relatives on the day of Nada's return. According to the Sixth Book of Village History Report, during the wheat harvest season and based on the old calendar, during the summer season, people were grateful to God for the safety of the harvest. In the Old West and in the Whitekaoka area of the Tokyo area, it was made with her on the seventh and final evening festival of July 7. In the city of Kaji, red rice was made with the Japanese national headdress on July 28 at the festival of the Akira Miyagi. In the Nakakawa District, the King of Heaven on July 7th, not to mention the wild, was built on the day of the week of the week of July 31st, and was behaved by relatives and acquaintances along with his relatives. In old Tokuta, it was customary to make a carpet of new wheat from new wheat during summertime, during the winter, the Heavenly King, and seven, fifteen, thirteen nights, and so on. But there were cases of making a carpet.

Text adapted and translated from the Japanese Wikipedia article いがまんじゅう 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.