Shimokita region

glutinous rice flour, sweet bean paste

In November, when the rice harvest is over and the farming season has come to a close, there is a custom called "Autumn Festival". Neighbors and relatives are invited to celebrate the successful completion of rice cultivation, and a feast is served in appreciation of the year's hard work. Keiran" is one of the most popular dishes among the autumn-finishing feasts. It is a light-flavored clear soup with two white egg-shaped dumplings floating on the top of the bowl. When the autumn harvest is celebrated with sake, the bowl is filled to the brim with a larger bowl of "keiran" and is eaten in a lively atmosphere. Originally from Kyoto, this dish is said to have been introduced to the former Nanbu domain along with the transmission of Kamigata culture, and is now found in the Shimokita region of Aomori Prefecture, Iwate Prefecture, and parts of Akita Prefecture.

Originally served as an autumnal feast, it has recently become an indispensable dish for weddings and funerals. Normally white dumplings, they are colored red and white for celebratory occasions, and small dumplings the size of a quail egg colored blue or green for mourning. The sweetness of the bean paste and the flavor of the soy sauce-flavored broth are in harmony with each other, creating a refined and elegant taste that is appreciated by all.

After moistening glutinous rice flour with boiling water, water is added and kneaded to the consistency of earlobes, which is said to determine how good or bad it is. Wrap the bean paste in the kneaded rice cake, roll it into an egg shape, and boil it in plenty of hot water so as not to destroy its shape. In some cases, it is steamed without boiling. While still hot, pour water over the mochi by hand to give it an egg-like sheen and shape. Serve two pieces at a time in bowls, pour in soup stock made from shiitake mushrooms and kelp, and garnish with mitsuba leaves or other garnish.

(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
In addition to being passed down from family to family, it is an indispensable dish for weddings, funerals, and other ceremonial occasions, and is still a familiar dish today. It is also served at roadside stations and tourist facilities, and efforts are underway to make it known to tourists.