April 1, 2013


Anbo are very popular in the Uonuma region of Niigata prefecture. They are somewhat similar to oyaki (or yakimochi) in Nagano prefecture, but when you taste them, you will see they are quite different in flavor and texture. These particular ones were given to us by my wife's father.

They weren't grilled yet, so I grilled them in the toaster oven.

Daikon leaves stir-fried with miso are a very common filling.
I'm thinking of making anbo myself, but in the meantime, check out this video (Japanese only) to get a general idea of how to make them.


Fräulein Trude said...

Thanks for sharing the video - the kids seemed to like them. The Anbo looked very very yummy.

Hiroyuki said...

Kiki: Yes, they are yummy. But, I wouldn't recommend buying the ones sold at souvenir shops because they are not half as good as home-made.

Sissi said...

They look soft and yummy. I must try to see if I can make them on my own one day.

Hiroyuki said...

Sissi: The biggest difference between anbo and oyaki (aka yakimochi) is that rice flour and glutinous rice flour are used for the former and wheat flour is used for the latter. I'm thinking of easy ways to make anbo.