Using in-season vegetables for the filling is the key


In summer, finely chopped eggplant is fried in a little oil and mixed with miso as filling. In winter, pickled leafy vegetables are fried with chopped daikon and mixed with a green onion and miso paste. Traditionally, oyaki were cooked in the irori (fireplace) ashes after being partially dried on a board in the corner of the irori. Wood from broadleaf deciduous trees such as konara (a type of oak) were used as firewood.

Recipi of cuisin

[ Dough ]

  • flour (locally sourced or all-purpose)1kg
  • water3.5 cups

[ filling ]

  • appropriate quantity of seasonable vegetables (daikon, carrots, Chinese cabbage, green onions, etc.)as needed
  • oila little
  • misoa little
  • seasoninga little
add water to flour and knead. Dough should be a little softer than an earlobe (adjust water quantity accordingly)
cover with a damp cloth and leave to sit for 30 min - 1 hour
julienne daikon and carrots on a mandoline. Cut Chinese cabbage to 5mm length and chop green onion finely.
blanch daikon and Chinese cabbage and squeeze to wring out excess water. Mix with oil, miso, and seasoning.
roll out dough (2.) and wrap filling (4.).
place oyaki in a pan and cook both sides on high heat. Cover and cook a further 20 minutes on low heat.

Information provided by : Oishii Shinshu Food Net, Report of Research for Nagano Prefecture Selections of Intangible Cultural and Ethnic Values

Local cuisine

Mochi & Dango