# Takakibi Dango ｜ Our Regional Cuisines

**Cuisine Name**: Takakibi Dango

**Region**: Our Regional Cuisines

## Main Lore Areas
Soja City, Ibara City, Takahashi City, Niimi CIty

## Main Ingredients Used
Takakibi grain, Gobou(=Burdock), Carrot, Daikon radish, Shiitake mushroom, Chikuwa(fish cake)

## History, Origin, and Related Events
Takakibi came from mainland China and is a type of corn. Also known as "sorghum millet," it is different from the type of "corn" native to the United States. As the name "takakibi" implies, it grows up to 3 meters tall and produces ears with many small reddish-brown kernels at the tip. Perhaps due to the difference in climate, the takkibi is sticky and has a savory flavor unlike its Chinese counterpart. When dumplings are made from takakibi flour, they are smooth, mild, and delicious on the tongue. Making takkibi flour is a labor-intensive process. After the harvest is dried, the seeds are hung under the eaves and left for the next year. Next, the seeds are pounded patiently with a mallet to remove the husks. The seeds are then ground into flour, but it is important to remove the scum before milling. When the weather turns cold, the flour is soaked in water for about 10 days, and then drained and dried. When it is dry, it is ground with a mortar, sifted, and then dried in the sun to preserve the flour. For takakibi dumpling soup, root vegetables such as gobou(=burdock), carrots, radish, shiitake mushroom, and chikuwa(fish cake) are sauteed in oil and seasoned with Dashi (=Japanese soup stock) and soy sauce. Small dumplings made from kneaded takakibi flour are added to the soup.

## Opportunities and Times of Eating Habits
As autumn gradually deepens and temperatures drop, it is eaten with the family around the hearth. Takakibi, along with chaff, millet, and other grains, have been eaten since ancient times, but now that rice has become the main staple food, it is not eaten as often. Like rice, it is customary to eat it once a year to pray for a good harvest and good health.

## How to Eat
Add gobou(=burdock) root and carrot to Dashi (=Japanese soup stock) and bring to a boil. Add boiled konjac, daikon radish, chikuwa(fish cake) and fried thin tofu, and bring to a boil. Roll the kneaded takakibi dumplings into 1.5 cm in diameter and add them to the pot. When the takikibi dumplings float to the surface, add seasonings and green onions to taste.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is eaten at home and passed down from generation to generation on the occasion of events. It is also served at school lunches and served at local events as a nostalgic taste of the past.

## Ingredients
- [Dumpling] Takakibi flour: 200g
- [Dumpling] Water: 180-200cc
- [Soup] Carrot: 100g
- [Soup] Gobou(=Burdock): 100g
- [Soup] Daikon radish: 150g
- [Soup] Shiitake mushroom: 3 pieces
- [Soup] Chikuwa(fish cake): 2 pieces
- [Soup] Green onions: A little
- [Soup] Dashi (=Japanese soup stock): 700-800cc
- [Soup] Soy sauce: 2 tbsp
- [Soup] Mirin (sweet rice wine): A little
- [Soup] Salt: a little
- [Soup] Oil: a little

## Recipe
1. 1. Shave gobou(=burdock) root into thin strips, carrot and radish into chunks, shiitake mushroom into 5mm (0.2 inches) pieces, and finely chop the chikuwa(fish cake) and green onions.
2. 2. Add oil to a pan and saute the ingredients in 1 until softened.
3. 3. Add Dashi (=Japanese soup stock) to 2 and season with soy sauce, mirin, and salt.
4. 4. Knead the daikon flour with water to make small dumplings, about 1.5 cm in diameter with a dent in the center, and put them directly into the boiling water. When the dumplings float to the surface, they are ready to serve. Sprinkle with green onions.

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

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