# Myogabochi ｜ Our Regional Cuisines

**Cuisine Name**: Myogabochi

**Region**: Our Regional Cuisines

## Main Lore Areas
Kitagata Town, Gifu City

## Main Ingredients Used
Wheat Flour, Broad Beans, Myoga Leaves

## History, Origin, and Related Events
“Myogabochi” is a local confection with a simple flavor made by wrapping bean paste made from broad beans in a skin made from wheat flour, then wrapping it in myoga leaves.Bochi refers to “mochi,” and in general, dumplings made with glutinous rice are called “mochi.” Around the area where myogabochi is tradition, however, kneaded wheat flour is called “bochi.”It’s said that each household would make myogabochi during early summer, when the leaves of myoga ginger grow lush, and enjoy them as a snack during breaks from rice planting and other agricultural tasks. In the past they were also known as “field planting bochi (tanue bochi)” or “field break bochi (nokyuumi bochi).”The myoga leaves essential for making myogabochi have antimicrobial properties, making them suitable as portable snacks during the perishable early summer to summer season. This reflects the wisdom of our ancestors from an era before refrigeration and food preservation devices were available. Additionally, the broad beans used for the bean paste contain iron and protein, making it an ideal snack for replenishing energy and healing fatigue during agricultural work.

## Opportunities and Times of Eating Habits
“Myogabochi” is made while myoga leaves are in season from early summer to autumn. Since this is a very busy time for agricultural work, people would take breaks and sit along the ridges of rice paddies or on the side of the fields, laying out straw mats (mushiro) to take a rest. It’s said that during these breaks they enjoyed myogabochi as a snack.

## How to Eat
Take broad beans that have been soaked in water, boil them until soft, and add sugar to make a bean paste. Add water, sugar, and salt to wheat flour and knead it to make the skin. After wrapping the bean paste in the skin and shaping it into a round shape, wrap it in myoga leaves and steam it.It can be made from June to October when myoga leaves are in season, but it’s said that the earlier in the season you make it, the better the fragrance of the myoga leaves. Some regions mix in rice flour in addition to wheat flour for the “bochi” part that wraps the broad bean paste.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It’s sold at confectioneries around the area around June every year, attracting tourists from inside and outside the prefecture.Also, various initiatives are being implemented in schools, kindergartens, and nursery schools, including hands-on learning experiences in making myogabochi and cooking events for tourists.

## Ingredients
- [Bean paste] broad beans: 90g
- [Bean paste] sugar: 50g
- [Bean paste] salt: A little
- [Bean paste] water: 170cc
- [Bean paste] myoga leaves: Appropriate number
- [Skin] wheat flour: 120g
- [Skin] sugar: 10g
- [Skin] salt: A little
- [Skin] water: 20cc

## Recipe
1. 1. Wash the broad beans well and soak in 170cc of water for 3 hours.
2. 2. Heat until boiling.
3. 3. Put the broad beans in a colander, wash them, change the water, and simmer over medium heat until soft (about 20 minutes). At that time, add water if it seems there isn’t enough water.
4. 4. Add sugar and simmer over low heat until you can see the bottom of the pot. Add a little salt before turning off the heat.
5. 5. When it cools down, roll it into a ball of an appropriate size (about 25g).
6. 6. Add sugar and salt to the wheat flour and mix well.
7. 7. Boil 20cc of water and knead the flour while adding water little by little. Let it rest for about 30 minutes after kneading.
8. 8. Take the kneaded skin (about 25g) in your hand, spread it out, then add the bean paste and wrap it.
9. 9. Wrap in myoga leaves and steam in a steamer for 8–9 minutes.

## Provider Information
provider : Recipe provided by: Gifu Prefecture School Dietitian Association

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