The whole prefecture, Kitaura area, Seto Inland Sea side

Azuki beans, white bean flour, sugar, salt

Itokoni" has been widely produced in Yamaguchi Prefecture. Although the use of sweetened azuki beans and dumplings made of white bean flour is a common feature, each region has its own unique characteristics. Especially famous is "Hagi-style Itoko-ni-ni" made in the Hagi area and other areas on the Sea of Japan coast, which is made into a cold soup. In addition to azuki beans and shiratama (white beans), shiitake mushrooms and kamaboko (fish paste) are added to the clear soup, which is typical of castle towns, by mixing kelp and other dashi with sugar, soy sauce and salt. For festive occasions, the white dumplings are reddish in color, while for other occasions, they are either all white or green in color. In areas along the Seto Inland Sea, the dumplings are boiled down until all the liquid is absorbed and sweetened. The presence or absence of vegetables and the amount of liquid varies from region to region, and in some areas it is not made at all during celebrations. There is a theory that the dish in Yamaguchi Prefecture became so called because the ingredients are simmered in the same manner as nephews and nephews. There are various theories as to its origin.

This dish has been served at banquets after weddings, funerals, and other events in Yamaguchi Prefecture. It is also often served on the first day of the New Year in December, when preparations for the New Year begin. The azuki beans are boiled slowly so that they do not run out, and the white dumplings are red and white for celebrations, and white or green for Buddhist services.

Boil shiratama-mochi. Wash azuki beans, pour enough water and azuki beans into a pot, heat and bring to a boil, then drain in a colander. Put the cooked azuki beans and enough water into the pot, heat, and simmer slowly to avoid burning the azuki bean skins while removing the astringency. If the azuki become soft, add more water. When azuki beans are soft, season with sugar and salt. Add shiitake mushrooms to the broth, bring to a boil, season with salt and soy sauce, add shiratama mochi and kamaboko, and bring to a boil.

You can taste it at restaurants and ryokans in Hagi City.