# Herahera dango ｜ Our Regional Cuisines

**Cuisine Name**: Herahera dango

**Region**: Our Regional Cuisines

## Main Lore Areas
Yokosuka City, central part of the prefecture

## Main Ingredients Used
Light flour, white bean flour, red bean paste

## History, Origin, and Related Events
Ankoromochi is a flat dumpling made of wheat flour and shiratama (white bean curd) flour with an (sweet) bean paste. With its simple taste, it is a local dish that has been enjoyed by people of all ages, from children to the elderly. There are various theories as to the origin of its name, such as "because of its crushed flat shape" or "because it resembles a spatula, a tool used in the fishing industry.On Sashima Island, during the summer boat festival that has been held since the Edo period, hera hera dumplings are offered along with the "Sashima Gofuneuta," an important intangible folk cultural property of Yokosuka City, and the local sea bream, a specialty of Sashima Island. Families also make spatula dumplings for the Boat Festival, offer them to the altar, and enjoy the taste with their relatives who gather around. In Serizawa, Zama City, they have also been eaten as a snack by farmers for a long time.

## Opportunities and Times of Eating Habits
In the Sashima area, it is often eaten during the summer when a boat festival is held.

## How to Eat
Knead wheat flour and shiratama flour with water, then tear into dumplings, spread flat, and boil in boiling water. Drain off the water from the boiled dumplings, and then mix the bean paste into the dumplings well.The flavor of the dumplings varies from region to region and from household to household, such as mixing an egg with the flour, or mixing the dumplings with Mitarashi red bean paste instead of red bean paste.

## Efforts for Preservation and Succession
Local confectionery stores sell it as a product, and it was once included in school lunches as a local dish. Currently, it is made in each household and passed down from generation to generation.

## Ingredients
- weak flour: 250g
- water: 150cc
- strained bean paste: 250g

## Recipe
1. 1. Knead flour with water until it becomes as soft as an earlobe, and let it rest for about 30 minutes.
2. 2. Boil plenty of water in a saucepan, and pour in the dough, stretching it flat with the palm of your hand or fingertips to a size of 5 cm.
3. 3. When all the dough is added, add water. When the water boils again, turn off the heat and let sit for 2 to 3 minutes.
4. 4. Remove the wet ingredients from the dough by quickly running it under water, drain off the water, and mix well with the koshi-an (sweetened red bean paste).

## Provider Information
provider : Yokosuka Hayama Agricultural Cooperative Association

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