Jiri-yaki

About Jiri-yaki

Oita Prefecture is well-known for its high consumption of chicken, but it also has a rich tradition of flour-based cuisine deeply rooted in daily life. The region's terrain, with its extensive plateaus, was historically unsuitable for rice farming. Over time, irrigation networks were developed, leading to the cultivation of grains like wheat. Most of the locally harvested wheat is milled into flour, which is used to make beloved dishes such as "Yaseuma," enjoyed by people of all ages even today.

Jiri-yaki (じり焼き, Jiri-yaki), a traditional dish from Bungoono City, is also a product of this flour-based culinary culture. It is made by mixing local wheat flour with water, creating a thin crepe-like batter that is cooked, then filled with crushed black sugar or a sweet pumpkin paste. The result is a humble yet delightful snack that's easy to prepare and widely adored, not only in Bungoono City but throughout Oita Prefecture.

The name "Jiri-yaki" is said to have different origins. One explanation is that it stems from the local Oita dialect word "jiri-i," meaning "loose" or "runny," referring to the batter. Another theory is that the name reflects the "jiri-jiri" sound of the batter sizzling as it's cooked. Variations of the dish are found in different regions, with names like "Heko-yaki" in Hita City, "Hi-yaki," or "Taratarayaki," showcasing its diverse local adaptations.

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