長野県·郷土料理
Oyaki
When you split the golden-brown crust, the filling of Nozawana and eggplant appears along with rising steam. The chewy texture of the dough and the simple sweetness of the ingredients soak deeply into your body. Oyaki is a local dish said to have originated in the Nishiyama region of Kamiminochi District, Nagano. Its history is ancient; traces of baked multigrain flour have reportedly been found in Jomon period ruins in the nearby village of Ogawa. Because the cold, mountainous terrain was unsuitable for rice cultivation, people grew wheat and buckwheat, kneaded the flour, wrapped it around fillings, and cooked them in the ashes of a hearth to sustain their lives. This is said to be the origin of 'Haiyaki (ash-baked) Oyaki.' Whether grilled, steamed, or ash-baked—the preparation methods and fillings vary by region. It is a taste of home, packed with the essence of Shinshu life.
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