# Neji/azuki boto ｜ Our Regional Cuisines

**Cuisine Name**: Neji/azuki boto

**Region**: Our Regional Cuisines

## Main Lore Areas
Chichibu area, Hiki County

## Main Ingredients Used
Udon and red beans

## History, Origin, and Related Events
Neji, which has its roots in the town of Ogano in Chichibu County, is a local dish made by tossing short udon noodles twisted into spirals in red bean paste. A loose bean paste like oshiruko is sometimes used as well, in which case it is called “azuki boto.” It can be said to be a home-cooked dish unique to the Chichibu region, where wheat cultivation is thriving, but there is also a theory that it was created as a substitute food for those who were poor and could not afford mochi. In Higashi-Chichibu Village, Chichibu County, instead of noodles, the local flavor is “azuki sukui,” which is made by molding the dough into a shape similar to a farming tool called a winnow and mixing it with red bean paste.

## Opportunities and Times of Eating Habits
It is eaten on the day of Okuribon on August 16th. In the past, azuki boto was made in the hearth on harshly cold nights in the middle of winter to warm the cold bodies of the entire family. Today, it is eaten as a snack.

## How to Eat
Add water to the red beans, bring to a boil and drain, then simmer until soft. Adjust to taste with a little sugar and salt. Twist into spirals, cut it into easy-to-eat lengths, boil until soft, and mix with the red beans. It is also sometimes served with a loose bean paste like oshiruko.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being commonly made at home, you can also taste it at restaurants in the prefecture.

## Ingredients
- [Paste] red beans: 250g
- [Paste] sugar: 150g
- [Paste] salt: 5g
- [Udon] flour: 300g
- [Udon] salt: 5g
- [Udon] water: 150ml

## Recipe
1. 1. Make the red bean paste. Wash the red beans, put them in a pot, and heat them. When it boils, discard the hot water, add water again, and simmer until soft.
2. 2. Add sugar and salt to adjust the taste.
3. 3. Make the udon. Mix the flour with salt, add water, and knead well.
4. 4. Place the kneaded dough on a noshi board, use a rolling pin to roll it out to a thickness of 3 mm, then cut it into 8 cm long and 1 cm wide noodles and twist them by holding both ends.
5. 5. Boil the noodles in plenty of hot water, and when cooked, put them in a strainer. Drain the water and sprinkle the red bean paste over it.

## Provider Information
provider : Recipe provided by: Local cuisine of Chichibu “Enjoy the flavors of Yamaai”

![Image](Not found)