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ShinshuThe pride and love of the flour culture that people loveShinshuOyaki" in the present day and in the present day
Surrounded by mountainsShinshu. In mountainous areas where rice cultivation is not suitable, unique flour-based foods (floured foods) made from wheat and buckwheat have been cultivated. Among the various types of flour, oyaki is a place that is rooted in everyday life, mainly in the northern part of the prefecture.ShinshuIf we were to define this prideful local food, we could say that it was made by steaming or grilling vegetables wrapped in flour skin.
しかし、具材・味付け・包み方・焼き方・蒸かし方など千差万別で、カタチも味も実にさまざま。 For such a restaurantShinshuWe found the origins of the food culture.
The taste of the origins that remain in the mountains. "Ash-grilled oyaki" made in the hearth
A life with oyaki that lives in an old Japanese house in Ogawa Village
Ogawa Village, known as the Nishiyama DistrictNagano CityThe mountainous areas in the western part are often sloped and are mainly grown in fields such as wheat and vegetables. Oyaki, made from local dishes, was once the main character at the dining table.
"I think it was oyaki about once every three days. I had a lot of family so I made 30 to 40 at a time. I never made it before I married (laughs)," says Keisayo.
When it comes to oyaki in the Nishiyama area, the surface of the oyaki is fried to a crispy surface using a hot roaster poured over an irori, then placed in ashes and steamed. It seems that women are working to knead the dough and wrap the ingredients, while men are working and market prices for lit fire.
"If you heat the hot water well, it won't stick to it without oil coming through it. But with firewood, the fire will be too strong and burn. The leaves are just right," Shigefumi said, adjusting the heat. The sound of the hearth surrounded by family and local people is truly good old.ShinshuIt was the original scenery of living in a mountain village.
Matsumoto Shigefumi and Keisayo (Ogawa Village)
His husband, who was originally from Ogawa Village, and his village (currentlyNagano City) A wife and wife from a native. Currently, only the Matsumoto family has a traditional hearth in the Ogawa Village family. Although opportunities for success have decreased, it seems that he is a place filled with memories, so he is still a place that is very important.
What is still enveloped in the past and today is the deliciousness of the region and seasons
I explored and rediscoveredShinshuUniversality of Oyaki
Even if there are fewer opportunities to make it at home,ShinshuPeople love oyaki. Nowadays, it is common to purchase from Japanese confectionery shops and specialty shops. These oyaki restaurants gather together and are working to promote more livelyShinshu"Oyaki Council." Koide is the one who works hard to set up the association and serves as chairman.
Thanks to the results of the activities, there has been an increase in variety in ingredients, and new ways to eat and arrangements have been introduced. These days, you can now buy them at supermarkets and convenience stores.
As Koide visited various konmon in the prefecture to explore the oyaki culture, he once again felt that every oyaki is filled with gratitude and hospitality for the bounty of nature.
"Now that possibilities have expanded and its popularity has increased both within and outside the prefecture, there is a growing movement to return to its origins. The origins are to make oyaki that does not undermine the deliciousness of the ingredients themselves, such as seasonal vegetables and preserved foods. That is the ultimate and universal goodness of oyaki."
ShinshuOyaki Council Chairman and Fukikko Oyaki Shopkeeper
Koide Yoko
In 2004, he left the foreign construction consulting company in Tokyo and decided to take over the oyaki specialty store that his mother opened. He proposes a variety of yakitori using a method of wrapping it in soft, soft dough, which he taught his mother.
Let's compare the famous oyaki!
Golden Week special project ShinshuOyaki Café
May 3rd (Wednesday, public holidays) and 4th (Thursday, public holidays) 12:00-16:30 in the event space on the 2nd floor
The classic and seasonal oyaki from each store that is featured in this issue will be gathered together. Not only can you purchase, but you can eat in (black bean tea and soba tea are available). Enjoy snacks and snacks for lunch. Furthermore, starting from 3:30pm on both days, limited to 30 people will be selling a "taste comparison set" that can be purchased for 400 yen for three rice dishes or 600 yen for five. variousShinshuDon't miss this opportunity to fully enjoy oyaki
--------- May 3rd 12:00-16:30 ----------------------------------------
 It seems to be Monzen Farm Museum |
 Minamiya Confectionery Shop |
 Tsutaya Honten |
 Kuraya no Yaki |
 Maruhachi takiya |
 Toyoseido |
⇒Events: Golden Week Special ProjectsShinshuOyaki Café [Day 1] Click here for more details
--------- May 4th 12:00-16:30 ----------------------------------------
 Fukiki's Oyaki |
 Roadside Station Ogawa Restaurant Ajina |
 Miyuki family |
 Taro Farm |
 Shinano Confectionery |
 The originalShinshuOyaki |
⇒Events: Golden Week Special ProjectsShinshuOyaki Café [Day 2] Click here for more details
*You can only purchase the tasting set once per person each day.
*Taste comparison sets now availableTimesPlease note that some items may be out of stock.
*Please note that the selling prices at this event will differ from those listed in the public relations magazine.
