- Main lore areas
Southern part of the prefecture
- Main ingredients used
Flour, sugar, baking soda, vinegar, walnuts, sesame seeds
- History/origin/related events
Ganzuki" is a sweet eaten throughout the prefecture, especially in the southern part of the prefecture. The name is said to come from its round shape and the sesame seeds placed on top of it in an M-shape, which resemble geese flying toward the full moon.
It is a local confectionery made by steaming flour, sugar, eggs, and baking soda and vinegar to make it puff up. It contains sesame and walnuts, and its chunky texture has a simple taste. It has a simple taste with a chewy texture. Because it is filling, it has long been eaten as a snack between farm work (kobiri) or as a daily snack.
The brownish looking ones made with brown sugar are called "kuroganzuki," while the ones made with white sugar are called "shiroganzuki. In addition to Iwate Prefecture, it is also a local snack in Miyagi Prefecture.
- Opportunities and times of eating habits
It is eaten as a daily snack or as a short lunch between meals during farm work.
- How to eat
A mixture of flour, eggs, baking soda, and sugar is steamed and topped with walnuts or sesame seeds. There are two types of kobiri: "kuroganzuki," which has a brownish appearance and is made with brown sugar, and "shiroganzuki," which is white and is made with white sugar and milk. Depending on the region and household, finely chopped boiled rape blossoms or grated carrots may be added.
- Efforts for Preservation and Succession
(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
They are made at home or sold at supermarkets, local confectionery stores, and direct sales outlets. Local confectionery makers also produce "baked ganzuki," which is baked without steaming.
Local junior high school home economics classes include a lesson on making "ganzuki.