# Kenbiki yaki ｜ Our Regional Cuisines

**Cuisine Name**: Kenbiki yaki

**Region**: Our Regional Cuisines

## Main Lore Areas
Niimi City

## Main Ingredients Used
wheat flour, myoga leaves

## History, Origin, and Related Events
The first day of the sixth month of the lunar calendar, after rice planting was completed and the end of the rainy season was approaching, was a day when farmers everywhere took a break from work. This day also marks the border between the end of a bad year and the beginning of a new year, and various events are held on this day. During this period, farmers used to make "Kenbikiyaki," which is wrapped in myoga leaves and grilled. According to legend, eating this food would relieve the tendon muscles in the shoulders after a hard day's work and keep one from losing weight during the summer. Freshly harvested wheat was ground into flour to make yakimochi (baked rice cakes), or filled with sweet bean paste made from soramame, which were then laid out on a boroku and baked slowly. In the past, myoga leaves were planted in the gardens of many homes and were easily available at this time of year. This combination skillfully makes use of the bounty of nature available at that time of the year.

## Opportunities and Times of Eating Habits
The first day of the sixth lunar month was called "Lokkassitje" or "Lokkachitje," and was used by farmers everywhere as a time to take a day off from work and for farmer's wives to return to their hometowns to "remove mud. This day also marked the border between the end of a bad year and the beginning of a new year, and events such as "Hyakumanben" and "Amako-oi" were held to seal insects in the rice fields and pray for a good harvest, and "Kenbikiyaki" was made and eaten.

## How to Eat
Add boiling water to flour and knead. Spread out the kneaded flour a little and wrap the rolled bean paste inside to make it look like a dumpling. Wrap the dumpling with myoga leaves and heat in a frying pan until both sides are browned. It can also be made by mixing flour with white bean flour and eggs.

## Efforts for Preservation and Succession
It is sold at events and at JA's direct sales outlets, and has been well received as a nostalgic taste.

## Ingredients
- wheat flour: 200g
- Myoga leaves: 10 leaves
- Boiling water: 200 ml
- water: 40ml
- oil: pinch
- katakuriko (potato starch): pinch
- azuki beans: 140g
- sugar: 100g
- salt: pinch

## Recipe
1. 1. Soak azuki beans in water overnight and cook until soft.The beans should be soft enough to be crushed by pressing with fingers (50-60 minutes).
2. 2. Squeeze out the azuki beans, add sugar and salt, knead to make anko (red bean paste), and roll into a ball.
3. 3. Put the flour in a large bowl, add boiling water and mix.
4. 4. Add 40 ml of water and knead lightly, watching the addition and subtraction. Let rise at room temperature for 10 minutes.
5. 5. Dust your hands with potato starch, divide the dough into 10 equal portions, and wrap the dumplings with myoga leaves.
6. 6. Lightly oil a frying pan and cook the dumplings on both sides over medium to low heat.

## Provider Information
provider : Agriculture, Forestry and Fisheries Division, Bicchu Prefectural Government

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