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| Type | Dumpling |
|---|---|
| Region or state | Nagano Prefecture |
| Associated cuisine | Japan |
| Serving temperature | Hot |
| Main ingredients | Fermented buckwheat dough |
| Ingredients generally used | Vegetables, fruit, or anko bean paste |
Oyaki (おやき) is a Japanese dumpling made from a fermented buckwheat dough wrapped around a stuffing of Japanese vegetables, fruit, or anko bean paste and then roasted on an iron pan. The resulting bun is then either steamed or broiled and eaten hot. Oyaki are popular and widely available in Nagano Prefecture which is famous for the dish.
Nagano's oyaki are not to be confused with Imagawayaki which is made from a light batter and is eaten as a dessert, though you can find many stores selling Imagawayaki as Oyaki.
The food originated in northern Nagano prefecture and Azumi Basin,[1] as one of the alternatives for rice as most of the prefecture is not suitable for growing them.[2] It later spread across the prefecture and shops that specialize in Oyaki grew from the 1980s.[3]
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This article was last editedbyWikiCleanerBot (talk | contribs) 3 days ago. (Update timer) |
