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Certification year


Type of certification

traditional Cousine

Main area


Introduction of cooking

A traditional snack in the rice zone in the central part of the prefecture. It is sugary and has a luster and good taste that brings out the flavor of the material well.


(60 to 70 pieces) 1kg of luke powder, 7 cups of water (1,400cc), 100g of walnuts, 20g of sesame seeds, soy beans, seasoning, etc. 100g to 200g of sugar, 100cc of soy sauce, 1 tablespoon salt

How to make

1. Return the soybeans and boil them.

2. Put 7 cups of water in a pot, seasoned with sugar, soy sauce and salt, and cook on a fire.

After 3.2 boil, put the flour on a low heat, put the flour on a hot sauce, knead with a spatula or a scoop, mix well, and simmer overnight.

4. At this time, save 1 cup of powder as it will be used for powdering

5. Pour the flour into a mortarboard and mix well, then add crispy walnuts, sesame seeds, and soy beans and mix until well-washed.

Put 6.5 into a mold, shape and steam over high heat for about 15 minutes.

Cooking point

1. In order to finish with a certain "Kirishinso", let it go overnight. Also, mix well with chopped walnut oil until it is shiny.

Mr. Toshi Otsuki's "Cruncher"

Contact Takasaki 6-3, Hanamaki City

Telephone 0198-23-6628

Explanation It is arranged so that the traditional taste is combined with the modern taste and the children are satisfied. Demonstration guidance is limited to the area around Hanamaki.