Jiriyaki

About Jiriyaki

Oita Prefecture is known for its heavy consumption of chicken, but the flour food culture using flour is also deeply rooted in our lives. Because of the development of plateaus in Oita Prefecture, many land was not suitable for rice making, but over the long months, waterways were developed in various places. Over time, the cultivation of grain by field cultivation began to be actively engaged. Most of the harvested wheat is ground and turned into ground flour. “Yase Uma” using ground flour are still familiar to a wide range of generations today.
Jiriyaki, which is handed down to Bungoono City, is also a product of powder food culture. The ground flour is melted in water and baked thinly like a crepe, and then rolled in finely crushed brown sugar or pumpkin bean paste for eating. It is easy to make and has a simple taste loved by all, so it is widely spread not only in Bungoono City but also in Oita Prefecture.
As for the origin of the name, there are theories that the dough comes from “jiri (in Oita dialect, meaning “loose”), and the theory that “jirijiri” and the dough is baked. It is also characterized by various names depending on the region, such as Hekoyaki in Hita City, Hiyaki, and Taratarayaki.

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