# Jiriyaki ｜ Our Regional Cuisines

**Cuisine Name**: Jiriyaki

**Region**: Our Regional Cuisines

## Main Lore Areas
Bungoono City

## Main Ingredients Used
Flour, brown sugar

## History, Origin, and Related Events
Oita Prefecture is known for its high consumption of chicken, but flour-based food culture is also deeply rooted in the lives of its people. Since Oita Prefecture had a well-developed plateau, much of the land in the prefecture was unsuitable for rice cultivation, but over a long period of time, waterways were built throughout the prefecture. Eventually, cereal cultivation in fields became popular. Most of the harvested wheat is ground into local flour. “Yaseuma", for example, which is made from local flour, is still very popular among people of all ages. “Jiriyaki”, a traditional dish in Bungo-Ohno City, is also a product of the flour-based food culture. It is made of local flour dissolved in water, baked thinly like a crepe, and rolled with finely crushed brown sugar or pumpkin paste. It is easy to prepare and because of its simple and familiar flavor, it is widely popular not only in Bungo-Ohno City, but also in Oita Prefecture. Some say the name comes from the word "jirii" (meaning "loose" in the Oita dialect), while others say it comes from the fact that the dough is baked slowly (onomatopoeia “jiri jiri”). There are different names for this dish, such as "Hekoyaki” in Hita City, "Hiyaki” or "Taratarayaki” in other regions.

## Opportunities and Times of Eating Habits
In the past, it was eaten on a daily basis as a snack for children and as a side dish for adults during farm work. In the days when brown sugar was precious, some families ate "yudemochi" (boiled dough filled with sweetened red bean paste) or "ishigaki mochi" (steamed dough mixed with sweet potatoes) instead of "jiriyaki". Although there are not as many opportunities to eat these foods as there used to be, it is not uncommon for parents to make them for their children even today.

## How to Eat
In the past, the dough was made from ground flour, water, and salt, but now eggs are added to make it fluffy. The dough can also be made more fluffy by adding rice flour, or less sweetened with a little sugar and wrapped with yuzu miso (soybean paste). In recent years, some recipes have added jam, marmalade, fresh cream, etc. to the batter.

## Efforts for Preservation and Succession
Bungo Ono City has been working to include it in school lunch menus, as well as to provide information and learning opportunities. They are also sold at local supermarkets and direct sales outlets.

## Ingredients
- Ground Flour: 150g
- Salt: A little (a little more)
- Water: 340 g
- Brown sugar: As needed
- Oil: Oil as needed
- flour: 150 g flour
- Salt: A pinch
- Water: 340 g
- Sugar: 10 g
- Egg: 1
- Baking powder: 3g
- Milk: A little

## Recipe
1. 1. ＜Mukashi Style Step 1＞Add salt and water to ground flour and dissolve.
2. 2. ＜Mukashi Style Step 2＞The amount of water is 2.2 to 2.3 times the weight of the flour. Dissolve enough to make it flow smoothly.
3. 3. ＜Mukashi Style Step 3＞Spread oil on a frying pan and pour a thin layer.
4. 4. ＜Mukashi Style Step 4＞Bake until the surface becomes dry.
5. 5. ＜Mukashi Style Step 5＞Put brown sugar on the top and roll it up from the edge.
6. 6. ＜Mukashi Style Step 6＞Cut into appropriate length.
7. 7. ＜Modern style Step 1＞Mix flour with egg, sugar, baking powder, milk and water, and stir well.
8. 8. ＜Modern style Step 2＞Pour the mixture into the pan in a thin layer.
9. 9. ＜Modern style Step 3＞Bake until the surface becomes dry.
10. 10. ＜Modern style Step 4＞Spread sweet potato jam or purple sweet potato paste and roll up from the edge.
11. 11. ＜Modern style Step 5＞Cut into appropriate lengths.

## Provider Information
provider : "Oita's Local Cuisine for the Next Generation".

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