# Konchin ｜ Our Regional Cuisines

**Cuisine Name**: Konchin

**Region**: Our Regional Cuisines

## Main Lore Areas
Otoyo Town

## Main Ingredients Used
Burdock root, flour (all-purpose), egoma

## History, Origin, and Related Events
Otoyo is a valley town located in the center of the Shikoku Mountains area. "Konchin" is a local Otoyo confection in which ample amounts of flour batter are added to burdock root shavings. It has a simple taste like oyaki (wheel cakes), and is deeply familiar to men and women of all ages as a snack when one is hungry. The unique firmness of the burdock root becomes addictive, and one finds oneself reaching for more."Konchin" is made from all-purpose flour, the main ingredient in noodles. The flour that farmers make for home use is called "jigona," which refers to all-purpose flour. All-purpose flour was the staple food in periods when rice was unobtainable, and it is said that "konchin" also uses all-purpose flour because of this.Egoma is mixed into the batter of "konchin," but in the past, hemp seeds were used instead of egoma.Additionally, "konchin" is a classic item that is dished up in the Sawachi/Sahachi cuisine of Otoyo.

## Opportunities and Times of Eating Habits
It is eaten throughout the year, partly because the ingredients are easily obtainable. In recent days it is not eaten everyday as much as it was in the past, but it pervades as a nostalgic snack.

## How to Eat
Cut burdock root into short pieces and shave into slivers. Soak in water until the scum comes out. Saute in a frying pan, and season with dashi broth and soy sauce. Gently mix the burdock root with flour, sugar, salt, water and egoma to make the batter. Spread thinly onto a heated frying pan and grill both sides until golden brown to make fragrant "konchin." Putting in an ample amount of burdock root makes for a chewier texture.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Recipes for "konchin" are available on the Otoyo Town website since it's a special product of the reason. Additionally, "konchin-making experiences" are held for tourists. It is taught by the "Otoyo District Fishing and Agricultural Village Women's Group Research Society," which is run by local housewives. One can experience actual household flavors passed down in families. It is also featured on the menus of cooking classes in local middle schools as part of their dietary education; this is an example of projects underway to pass down this cultural legacy.

## Ingredients
- Burdock root: 100g
- Sugar: 1 tbsp.
- Oil: suitable amount
- Dashi broth: 1 cup
- Salt: 1／2 tsp.
- Soy sauce: 2 tsp.
- Water: 1 cup
- Flour (all-purpose): 150g
- Egoma: 1 1／2 tbsp.

## Recipe
1. 1. Cut and shave burdock root into short, thin slivers. Soak in water and remove scum.
2. 2. Heat oil in a frying pan and saute burdock root. Add dashi broth and soy sauce and continue to saute.
3. 3. Add sugar, salt, water and sauteed burdock root to flour and gently mix. Then mix in egoma.
4. 4. Heat oil in a frying pan, scoop the batter with a ladle and spread thinly on the pan. Grill both sides until browned. Let cool and cut into appropriately sized pieces.

## Provider Information
provider : "Tosa no Shokutaku Tsutaetai Ofukuro no Aji Mama no Aji" (Tosa Traditional Foods Research Society)

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