Sankaku Chimaki | Our Regional Cuisines
RECIPE
Ingredients (20 serving)
- Glutinous rice 300g
- Bamboo leaves 20 leaves
- Igusa (=rush) or Suge (=sedge) 10 sticks
- [Ingredient A] Kinako (Roasted soybean flour) 20g
- [Ingredient A] Sugar 16g
- [Ingredient A]Salt A little
How to cook
1. Soak glutinous rice in water overnight and drain in a colander.
2. Soak the bamboo leaves and suge in boiling water, then rinse and wipe.
3. Take one of the bamboo leaves and twist the center to make a triangular pouch.
4. Place a small amount of rice in the bag, cover it with another bamboo leaf, fold the ends, and tie with a suge.
5. Fill a pot with plenty of water and simmer over medium heat for 40 to 60 minutes, then drain. (25-30 minutes after water comes to a boil)
6. Serve with a mixture of [ingredients A].
Recipe Arrangements
provider : " Shibata no Okazu: Local Ingredients and Dishes."( Author:Council of Dietary Improvement Promotion Committee Members of Shibata City, Publication: Kaikosha)
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516