If you're a vegetarian traveling in Japan, you probably know that sometimes it can be quite a task to find suitable food. Most Japanese dishes contain animal products in one way or another, with dashi, a fish-based stock, being integral to much of Japanese cooking. For those looking for veggie-packed meals, despair no more; oyaki are here to save the day.
Oyaki are a specialty of Nagano Prefecture and have gained footing as both a food stall snack and a home-cooked comfort food due to their simple but delicious nature. Served as both a quick bite and a full-blown meal, oyaki have earned their spot at the table over the years. These round dumplings are made from a dough composed of wheat and buckwheat, which gives them their signature chew. The dough is stuffed with a wide variety of fillings and cooked using a handful of different methods.
There are a million ways to stuff an oyaki, but though the possibilities are endless, they all tend to follow one basic trend. The fillings are vegetable-forward and seldom contain meat, making them a great choice for vegetarians. Some popular standbys include mushrooms, Japanese leeks, daikon radish, nozawana (pickled greens), and hijiki seaweed. These vegetable-based fillings are often supplemented with herbs and other staples of Japanese cooking such as green onion and miso paste. For those seeking a sweeter bite, oyaki also come in a variety of subtly sweet flavors. Some fillings include kabocha (Japanese pumpkin), tsubu-an (lightly sweetened red bean paste), apple, and even sweet potato.
Given the simplicity of oyaki, they are a wonderful canvas for highlighting seasonal produce. In the spring, you'll find greens such as nanohana (rapeseed blossom), kogomi (ostrich fern), and nobiru (wild rocamble). Summer shines the spotlight on tomatoes and nasu (Japanese eggplants). In the fall and winter, sweet potatoes, white potatoes, maitake mushrooms, and chestnuts become the stars. No matter what time of year it is, you are sure to find an oyaki suited to your tastes!
When it comes to cooking these delightful dumplings, there are several methods to choose from. Traditionally, they are partially dried and then cooked in the ashes of hearth fires, allowing them to char and take on a smoky flavor. Today, that method is less popular, though some shops in Nagano still make them that way. More often, sellers prefer to fry and then bake them, which achieves a fluffy inside and crisp, chewy outside. Many home cooks use more accessible means such as steaming, boiling, and pan-frying. This means oyaki can be as diverse in textures as in fillings.
If you are looking to try oyaki at home, there are plenty of recipes available online that can be easily adapted to fit the produce available in your area. Play around with the fillings and cooking techniques to make them your own! The beauty of oyaki is its flexibility. What would you fill your oyaki with? Let us know in the comments below!
About the author:
Nadine Lindskog
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.
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