# Getanha ｜ Our Regional Cuisines

**Cuisine Name**: Getanha

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Kagoshima Prefecture

## Main Ingredients Used
Cake flour, Baking soda, Brown sugar

## History, Origin, and Related Events
"Getanha" is one of Kagoshima's local sweets, made to serve tea to people who gathered in Yokogawa Town (now Kirishima City), which used to be a rice-gathering area. It is said that the unique name came from the fact that it resembled the tooth of a geta (Japanese wooden clogs) stained with mud. It was also called "triangular sweets" in those days.The rich brown sugar flavor of "Getanha" spreads in the mouth, and brown sugar is lavishly used in the dough and in the coating around it. It is believed that brown sugar took strong root as a sweetener in Kagoshima Prefecture during the Edo period, when the Satsuma clan, which ruled the Ryukyu Kingdom, monopolized the cultivation of sugarcane and the production of brown sugar, which were practiced in the Ryukyu and Amami regions, and used them as a major source of revenue for the Satsuma clan.The Satsuma clan's finances were quickly restored by monopolizing the production of brown sugar, which was very expensive at the time, and by forcing the islanders to pay annual tribute in brown sugar instead of rice. The islanders, on the other hand, were forced to prioritize the production of brown sugar, which made it impossible for them to produce food on a daily basis, creating a harsh situation known as "brown sugar hell. This history has led to the spread of brown sugar on the Kagoshima mainland, and with it, the birth of various local dishes made with brown sugar. It is thought that "Getanha" was born from this background as a confectionery using brown sugar, and became popular among the general public.

## Opportunities and Times of Eating Habits
It is eaten mainly as a snack throughout the year, regardless of the particular time of year.

## How to Eat
Mix wheat flour and baking soda together with brown sugar dissolved in water. Spread the dough on a baking sheet in the oven and bake for about 20 minutes. Remove from heat, cut into isosceles triangles, dip in brown sugar syrup and eat. The surface of the dough is crispy and the inside is firm, and the brown sugar soaks into the dough over time. The key is to keep the brown sugar on the surface moist and not dry.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) The Yokogawa Town "Getanha" gradually stopped being made around the time the town lost its former prosperity, and it had been discontinued for several decades. In 2000, however, local diet improvement promoters recreated it, and it once again established itself as a local confectionery.In addition to being available commercially at roadside stations and grocery stores, there are also cooking classes and events where visitors can experience "Getanha" making.

## Ingredients
- Cake flour: 500g
- Baking soda: 2.5 tsp.
- Brown sugar: 200g
- Water: 200cc
- [Brown sugar syrup] Brown sugar: 300g
- [Brown sugar syrup] Water: 150cc

## Recipe
1. 1. Combine flour and baking soda and shake.
2. 2. Dissolve brown sugar with water (if it is hard to dissolve, boil and let cool).
3. 3. Add 2 to 1 and mix well until no longer powdery.
4. 4. Line a baking sheet with cooking paper the size of a baking sheet, and spread out the dough evenly by spreading 3 with hands moistened with hand water.
5. 5. Bake 4 in a 190°C oven for about 20 minutes.
6. 6. Combine the ingredients for the brown sugar syrup and dissolve.
7. 7. When 5 is heated off, cut into triangles and dip in 6.

## Provider Information
provider : Non Profit Organization "Kirishima Shokuiku Research Institute(=Kirishima Food Education Research Association)"

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