 | |
| 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 |
Oyaki (おやき) is a Japanesedumpling made from afermentedbuckwheat 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]
