# Anbin (Red Bean Dougnuts) ｜ Our Regional Cuisines

**Cuisine Name**: Anbin (Red Bean Dougnuts)

**Region**: Our Regional Cuisines

## Main Lore Areas
Kyonan Area

## Main Ingredients Used
Sweet potato flour, wheat flour, sweet potato, sweet red bean paste

## History, Origin, and Related Events
"Anbin" is a local specialty in Kyonan area. It is made by kneading a dough of sweet potato flour, wheat flour, and diced sweet potatoes with boiling water, wrapping it around sweet red bean paste, flattening it, and then steaming it. The name "Anbin" comes from the process of strongly pounding it (in Japanese, Slapping is “Binta") after putting in the sweet red bean paste. Since the land was not suitable for rice cultivation, the cultivation of sweet potatoes, corn, wheat, and other crops was predominant, leading to the development of a culture of flour-based foods. While it can also be made with corn flour, it turns yellow, whereas using sweet potato flour results in a black color. No leavening agents like baking soda are used, and the cooled Anbin has a substantial texture and provides lasting satisfaction. The tradition of making and consuming Anbin declined with changes in dietary habits, but in 1996, the residents of the local community decided to revive their traditional food as part of a town revitalization effort. This initiative led to the establishment of the Rokugo Town Special Product Processing Cooperative, promoting local agricultural products and reviving the traditional dish "Anbin."

## Opportunities and Times of Eating Habits
In the past, Anbin was handmade in each household and enjoyed as a snack during breaks from work. However, nowadays, it is available for year-round purchase and consumption at morning markets and through local organizations, serving as a popular snack and souvenir.

## How to Eat
Sweet potato flour, wheat flour, salt, and diced sweet potatoes soaked in water are mixed with boiling water and kneaded until the texture is soft like an earlobe. The mixture is then shaped into balls, filled with sweet red bean paste, and flattened by hand while being firmly pounded. The flattened pieces are then steamed for about 15 minutes. In addition to sweet potato flour, the dough may also include cornstarch, and various types of bean paste, such as azuki (sweet red bean) paste or white kidney bean paste, can be used as the filling.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The Rokugo Specialty Product Processing Association conducts food education activities by teaching children how to make "anbin" at local elementary schools. Additionally, it has been selected as one of the representative 47 items in the "Special Selection Yamanashi Foods," which is part of Yamanashi Prefecture's efforts to pass down regional foods to the next generation from the list of 176 local foods known as "Yamanashi no Shoku" (Yamanashi's Foods).

## Ingredients
- Sweet potato flour: 700g
- Wheat flour: 300g
- Sweet potato: 200g
- Salt: 1 tbsp.
- Boiling water: 600-800ml
- An (=Sweet bean paste ): 1kg

## Recipe
1. 1. Cut the sweet potato into 5mm dice and soak it in water.
2. 2. Mix sweet potato flour, wheat flour, salt, and the diced sweet potato.
3. 3. Add boiling water to the mixture and knead until it reaches the softness of an earlobe.
4. 4. Form the mixture into a ball (60g), add sweet bean paste (30g), and shape it flat while tapping with hands.
5. 5. Steam for about 15 minutes in a steamer with steam rising.

## Provider Information
provider : "Yamanashi no Shoku Marugoto Taiken Handbook"

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