[Kawauchi Village, Fukushima Prefecture] What is “Kanzarashiko” packed with natural deliciousness? Explaining the charm and recipes

Do you know what “kanzarashi powder” is?

Kanzarashiko is actually a type of rice flour. Kanzarashi powder, which is made by taking advantage of nature's harsh cold, is a high-quality food ingredient. At the same time, it has long been valued as a preserved food packed with life wisdom.

This time, we will introduce the charm of Kanzarashi powder, which is produced by the power of nature in Fukushima Prefecture, as well as recipes using Kanzarashi powder. Please enjoy this old-fashioned wisdom and give it a try while thinking about it at home.

What is Kanzarashi powder?

Kanzarashiko is a type of rice flour. Another name is shiratamako. Perhaps many of you may be more familiar with the name Shiratamako.

Kanzarashiko or Shiratamako is used in various regions across the country. In the Tohoku region, which has harsh cold weather and abundant delicious rice and water, high-quality shiratama flour has been produced for a long time.

The origin of the name Kanzarashiko is that, as the name suggests, it is made using a method that takes advantage of the cold weather of winter.

There are mainly two types of manufacturing methods. One method is to grind washed glutinous rice into powder, expose it to cold water, and then dry it in the sun. Another method is to soak glutinous rice in water, dry it in the sun with a cold breeze, and then turn it into powder.

Both types of rice dissolve the vitamins and proteins in the sticky rice by soaking it in water, leaving behind the starch, and then draining the water and grinding it into powder improves its shelf life.

Kanzarashi powder, which is carefully made, can be stored for up to two years. Kanzarashi powder, which can be stored for a long time, was a valuable preserved food in the days of subsistence farming.

As an example, I would like to introduce Kawauchi Village, Futaba District, a mountain village rich in nature located in the Abukuma Highlands of Fukushima Prefecture. While Kawauchi Village is blessed with clear water and abundant trees, it is also a region that suffers from harsh winters such as strong winds and freezing cold.

In Kawauchi Village, there is a culture of using Kanzarashi powder when making frozen mochi and kashiwa mochi, which are traditional local foods. This is thought to be due to the fact that they used cold grain powder in their daily lives in order to survive the harsh nature.

Kanzarashi powder is one of the ingredients that has played an important role in protecting people's diet since ancient times.

What is the recipe for deliciously eating Kanzarashiko?

So, how do you eat Kanzarashiko, a traditional ingredient? I will introduce it along with some recommended recipes.

Basic usage of Kanzarashi powder (Shiratama dango)

The most important thing when using Kanzarashi powder is not to add water all at once. Add water little by little while kneading to get a smooth finish.

To make shiratama dango, knead the dough until it's as soft as an earlobe, tear it into small pieces, and boil the dough in boiling water. Once it floats, scoop it up in about 1 to 2 minutes and place it in cold water. We recommend eating it with red bean paste, brown sugar syrup, matcha ice cream, etc.

The chewy texture of the handmade shiratama dango is irresistible. If you have access to high-quality Kanzarashi powder, please try it simply.

Kashiwamochi from Kawauchi Village, Futaba District, Fukushima Prefecture

Kashiwamochi is generally made with Joshinko, but Kawauchi Village's Kashiwamochi can be made very easily using Kanzarashiko. Although the ingredients and process are quite simple, kashiwa mochi made with Kanzarashi flour has a chewy texture that you can enjoy.

<Ingredients> 6 pieces

  • Kanzarashi powder 200g
  • 6 oak leaves
  • Red bean paste 300g
  • lukewarm water

<How to make>

  • Add lukewarm water little by little to the cold flour and knead until it is as soft as an earlobe.
  • Roll the dough into small pieces, stretch it between your palms, wrap it around the red bean paste, and wrap it in oak leaves.
  • Steam it in a steamer for about 15 minutes and it's done.

You can't go wrong with commercially available red bean paste, but if you want to make it by hand, try boiling the red beans first.

If you are even more particular about the texture, blending non-glutinous rice or glutinous rice with Kanzarashi powder seems to change the finish. It might be fun to study the original proportions.

Kashiwamochi from Kawauchi Village can also be enjoyed as a hometown tax return gift.

In fact, you can now enjoy Kawauchi Village's traditional handmade Kashiwamochi through hometown tax return gifts from Furusato Choice.

Since it is sold frozen, you can rest assured that it will last a long time. We recommend it because you can eat as much as you want, whenever you want, and enjoy chewy Kashiwamochi that tastes just like freshly made.

If you are thinking about using the hometown tax donation system, please refer to it.

INFORMATION

Hometown Choice Kawauchi Village Return Gift

Click here for details

summary

This time, we introduced ``kanzarashi powder,'' a preserved food made in the harsh natural cold.

We are all familiar with the ingredients used to make shiratama dango, but it is surprising that food that can be stored for up to two years can be created using only natural ingredients and ingenuity. I am amazed at the wisdom of our ancestors.

In Kawauchi Village, Futaba District, Fukushima Prefecture, a food culture that uses Kanzarashi powder has taken root. Kashiwa mochi, made with Kanzarashi powder, is also a flavor that you'll definitely fall in love with if you like chewy sweets. Please give it a try.

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