Oyaki

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.

Oyaki
Oyaki
TypeDumpling
Region or stateNagano Prefecture
Associated national cuisineJapan
Serving temperatureHot
Main ingredientsFermented buckwheat dough
Ingredients generally usedVegetables, fruit, or anko bean paste

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.

History

Nagano Prefecture's steep mountains and cold climate made rice cultivation difficult and produced poor yields in pre-industrial Japan. Farmers in Nagano turned to buckwheat (soba) instead. The resulting flour was then mixed with water and stuffed with local wild vegetables and seasoned with soy sauce and salt.

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See also
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