# Imo-Manjuu ｜ Our Regional Cuisines

**Cuisine Name**: Imo-Manjuu

**Region**: Our Regional Cuisines

## Main Lore Areas
Yame City

## Main Ingredients Used
Satoimo(=Japanese taro) (or Potato), Wheat flour, Sugar

## History, Origin, and Related Events
Okuyame in Fukuoka Prefecture is located upstream of the Yabe River, which flows from Hyuugami to Ariake. The Yugake district was established along the Yabe River and is located in the mountains on the border with Kumamoto Prefecture. The area was rich in wheat and potatoes, so they devised ways to feed their families. One of the dishes is "Imo-Manjuu". In the evening, I would eat it as a bridge until dinner was ready, or in place of rice when I didn't have enough food. It was an indispensable dish in winter because it could be made in large quantities, it was filling, and it warmed the body. On cold days, they are grilled on a glutinous rice cake grill and eaten hot. Also, satoimo(=Japanese taro) and potatoes are put inside the manju and eaten.

## Opportunities and Times of Eating Habits
It is eaten on a daily basis, and is preferred grilled rather than eaten as is because of its savory flavor. Because of its light flavor, it was sometimes eaten with soy sauce, and sometimes with pickles on top.

## How to Eat
Select medium-sized potatoes, peel them, and salt to remove the sliminess. Knead the wheat flour with salt and sugar to make a soft crust about the size of an earlobe. Roll out the dough thinly, one sheet at a time, so that the thickness is not uneven, wrap the whole potato in the dough, and steam it in a steamer.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Because it is easy to make with ingredients that are readily available, it is still made and eaten in every household. It is often found in supermarkets and in the prepared food section of roadside stations. It can also be bought at roadside stations and eaten at restaurants that serve local cuisine.

## Ingredients
- Satoimo(=Japanese taro) (or Potato): 300g
- Wheat flour (Bread flour): 300g
- Water: 200ml
- Sugar: 100g
- Salt: 1g

## Recipe
1. 1. Peel satoimo(=Japanese taro) and remove the sliminess with salt.
2. 2. In a bowl, mix flour, sugar, salt and water and divide into 10 equal portions.
3. 3. Wrap the satoimo(=Japanese taro) from [1] with the dough from [2] and roll it up.
4. 4. Line a steamer with a dish towel, place on top and steam on high heat for 15 minutes.

## Provider Information
provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

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