# Sankaku Chimaki ｜ Our Regional Cuisines

**Cuisine Name**: Sankaku Chimaki

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Niigata Prefecture

## Main Ingredients Used
Glutinous rice, bamboo leaf, igusa (=rush), kinako (Roasted soybean flour)

## History, Origin, and Related Events
In Niigata Prefecture, there is a simple and rustic tasting " Sankaku Chimaki" that is rare in Japan. It is a simple chimaki made of glutinous rice wrapped in bamboo leaf, folded into a triangular shape, tied with igusa (=rush), and boiled slowly in plenty of hot water for two hours. It is served with kinako (￢￢=soybean flour) sprinkled on top. Although slightly less well known than sasa dango, chimaki is said to be the oldest chimaki in Japan. Books have documented the existence of triangular chimaki as far back as the Nara and Heian periods, and the "Wamyoruijusho " (a dictionary compiled between 931 and 938) describes the process of the recipe boiling it in lye.Bamboos were also used as preservative effect food in the old days because of their antiseptic properties, and were eaten in between farm work. After boiling, they could be kept in water for three to four days without becoming hard. Legend has it that Kenshin Uesugi, a warlord of the Warring States period, invented it as a portable food for warfare.

## Opportunities and Times of Eating Habits
In the old days, every household in Niigata Prefecture made chimaki in the same way as bamboo grass dumplings. For people in Niigata Prefecture, chimaki speaking of say to be 90% "Sankaku Chimaki".

## How to Eat
It is a very simple chimaki in terms of ingredients and eating method, and is served with kinako or anko (red bean paste). Since only glutinous rice is used, the taste of the ingredients can be enjoyed as it is.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Nowadays, households are less likely to make "Sankaku Chimaki", and fewer people are able to make "Sankaku Chimaki".It is sold at Japanese confectionery and rice cake stores, and in summer, it is sometimes served at local restaurants and inns.

## Ingredients
- Glutinous rice: 300g
- Bamboo leaves: 20 leaves
- Igusa (=rush) or Suge (=sedge): 10 sticks
- [Ingredient A] Kinako (Roasted soybean flour): 20g
- [Ingredient A] Sugar: 16g
- [Ingredient A]Salt: A little

## Recipe
1. 1. Soak glutinous rice in water overnight and drain in a colander.
2. 2. Soak the bamboo leaves and suge in boiling water, then rinse and wipe.
3. 3. Take one of the bamboo leaves and twist the center to make a triangular pouch.
4. 4. Place a small amount of rice in the bag, cover it with another bamboo leaf, fold the ends, and tie with a suge.
5. 5. Fill a pot with plenty of water and simmer over medium heat for 40 to 60 minutes, then drain. (25-30 minutes after water comes to a boil)
6. 6. Serve with a mixture of [ingredients A].

## Provider Information
provider : " Shibata no Okazu: Local Ingredients and Dishes."( Author:Council of Dietary Improvement Promotion Committee Members of Shibata City, Publication: Kaikosha)

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