# Yakitsuke ｜ Our Regional Cuisines

**Cuisine Name**: Yakitsuke

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Toyama Prefecture

## Main Ingredients Used
Glutinous rice flour, Yomogi (=Japanese mugwort)

## History, Origin, and Related Events
"Yakitsuke" is a local dish that has been enjoyed in rural areas since the early Showa era. It is a simple and rustic dish made by kneading glutinous rice flour with fragrant mugwort, then baking it in a large iron pot. During the difficult times of food shortages in the early Showa era, leftover broken rice that couldn't be shipped was ground into flour and used for this dish. The dough was spread thinly in a large iron pot and baked, then cut into pieces and shared with everyone, with a miso-based sauce applied on top. Due to its satisfying and filling nature, adults enjoyed it as a quick snack during breaks from fieldwork, while children appreciated it as a snack. The addition of mugwort not only enhances the flavor but also makes the dish easier on the stomach, preventing the mochi from becoming too firm too quickly.

## Opportunities and Times of Eating Habits
A dish made in spring using the fresh sprouts of mugwort.

## How to Eat
Mix miso, sugar, and ginger juice to create miso sauce. Soften mugwort in hot water, then finely chop. Knead glutinous rice and katakuriko, gradually adding water until it forms a soft dough. Add chopped mugwort and knead until it reaches the texture of an earlobe. Grill both sides on an oiled griddle until golden brown, then brush with miso sauce and sprinkle with sesame seeds. A hot plate can be convenient for grilling.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)You can enjoy it at restaurants and eateries that offer local dishes from the prefecture.

## Ingredients
- Glutinous rice flour: 300g
- Yomogi (=Japanese mugwort): 160g
- Hot water: 150ml
- Oil: 1 tbsp.
- Gomamiso (=sesame miso): 2 tbsp.
- [Gomamiso (=sesame miso)] Miso: 1 tbsp.
- [Gomamiso (=sesame miso)] Sugar: 2 tbsp.
- [Gomamiso (=sesame miso)] Sesame seeds: 300g

## Recipe
1. 1. Roast the sesame seeds and mix them with miso and sugar to make gomamiso.
2. 2. Wash the yomogi (=Japanese mugwort) thoroughly, boil it in hot water, soak it in water, and finely chop it.
3. 3. Knead the glutinous rice flour with 150ml of hot water, gradually adding it while mixing well. Add the chopped yomogi (=Japanese mugwort) and mix until it reaches a soft, earlobe-like consistency. Spread it out.
4. 4. Heat oil in a cast-iron pot, arrange the mixture from step 3, cover it, and cook both sides until golden brown.
5. 5. Once cooked, coat both sides with gomamiso and serve.Note: In the past, a dedicated cast-iron pot was used, but you can use a frying pan as a substitute. Yomogi can be harvested in spring, frozen, and stored for convenience. Boiling yomogi in water with a small amount of baking soda will enhance its vibrant green color.

## Provider Information
provider : Toyama-gata Seikatsu Sogou Menyushuu (Toyama Prefecture)

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