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Oyaki

Type	Dumpling
Region or state	Nagano Prefecture
Associatedcuisine	Japan
Serving temperature	Hot
Main ingredients	Fermented buckwheat dough
Ingredients generally used	Vegetables, fruit, or anko bean paste
Media: Oyaki

Oyaki (おやき) is a Japanesedumpling made from abuckwheat dough wrapped around a stuffing of Japanese vegetables, fruit, oranko bean paste and then roasted on an iron pan. The resulting bun is then either steamed or broiled and eaten hot. Oyaki are popular and widely available inNagano Prefecture which is famous for the dish.

Nagano's oyaki are not to be confused withImagawayaki which is made from a light batter and is eaten as a dessert, though you can find many stores selling Imagawayaki as Oyaki.

The food originated in northern Nagano prefecture andAzumi Basin,^[1] as one of the alternatives forrice as most of the prefecture is not suitable for growing them.^[2] It later spread across the prefecture and shops that specialize in Oyaki grew from the 1980s.^[3]

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• List of buckwheat dishes

• My Home Town and Local Food English language web page describing how oyaki are made at Oyaki Village inOgawa Village, Nagano Prefecture.
• Oyaki Village website(in Japanese)

• Culture articles needing translation from Japanese Wikipedia
• Culture in Nagano Prefecture
• Japanese dumplings
• Buckwheat dishes
• Buddhist cuisine

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