One of Nagano's specialties, "Oyaki". Wrapped in flour-kneaded bean paste, it is a perfect dish for walking around. You can see it at shops here and there, but this time the En-eating editorial department went to "Oyaki Village" where you can experience making oyaki. I've eaten oyaki itself, but this is my first time to make it. Can you do it well?


I (the author) visited the "Oyaki Village Nagano Branch Village Daimon Store" along the Zenkoji Omotesando. You can eat homemade freshly baked oyaki in the hearth in the back.


In fact, there is also a "Oyaki making experience" where you can eat your own oyaki. I decided to try it because it was a big deal. The teacher is the mother who makes oyaki in the back of the hearth. We will make it together while listening to the explanation. I will challenge "Nozawana" and "Azuki"!


First, stretch the dough. Press it against the palm of your hand to flatten it, then spread the dough so that the center remains thick.


When it's a little bigger than the palm of your hand, spread it on one hand and put a generous amount of bean paste on it. The point is to put something like "This is it!" Then wrap it with both hands to lift the outer skin. Then, while holding the bean paste with your thumb, use the sides of your index finger to stretch the dough.


Perhaps the most difficult part is the work of putting the bean paste on it and rolling it up. The oil contained in the dough makes it difficult to stretch the dough and makes it difficult for the dough to stick to each other.

By the way, in the case of Azuki, it's much easier than Nozawana. The bean paste itself has a cohesiveness, so I wrapped it neatly!


After this, place it on a flat pot hanging above the hearth and have it baked. You can put a little bean paste on the surface of the oyaki I made and use it as a mark. In the past, after baking in a pot, it was put in the ashes of the hearth and steamed.


When I looked at the baked oyaki, I found that the oyaki was sticking out a little from the side. However, some people seemed to burst, and they praised me, "I'm doing well!" Thank you, mom!


You will be surprised while it is hot. It ’s delicious! Nozawana is not too salty because it is de-salted, and it tastes easy to eat even if it contains plenty. You can also feel the flavor of miso. Azuki, on the other hand, is slightly salty and not very sweet. A gentle taste like red bean paste that my grandma made a long time ago.


Although it was voluminous, it wasn't heavy, and I ate both of them. Thank you for the meal!

The experience fee is 540 yen (2 pieces). You can also dive in, but it seems better to make a reservation as much as possible. If you have a large number of people, such as when you want to visit in a group or when you want to participate in a group activity on a school trip, be sure to call us! He said that if you are alone like me, you can handle it even if you can afford it without making a reservation.

Business hours are from 10:00 to 17:00, but it seems that the fire will be turned off at 15:00 to cool the hearth safely. Closed on Wednesdays.

By the way, there are three types of oyaki that you can eat without experiencing them: Nozawana, Azuki, and seasonal flavors. This day was "Unohana". It seems that the taste has gained tremendous support from employees.


The time spent leisurely around the hearth will be a memory of your trip.