# Kankoyaki (Drum cakes) ｜ Our Regional Cuisines

**Cuisine Name**: Kankoyaki (Drum cakes)

**Region**: Our Regional Cuisines

## Main Lore Areas
Sagamihara City, Tsukui area

## Main Ingredients Used
Wheat flour, seasonal ingredients

## History, Origin, and Related Events
Drum cakes, or kankoyaki, are a food made by packing a wheat-flower dough full of ingredients and then frying and steaming it. They are similar to oyaki dumplings. For the filling, people use local ingredients that match the season, such as edible wild vegetables, adzuki beans, pumpkin, mushrooms, and pickles. Drum cakes are a local dish that has been passed down in the Tsukui area of Sagamihara City since the Edo period.The Tsukui area is mountainous and not suited to growing rice; locals have long cultivated wheat and beans, and the flour-based food culture that took root centers on wheat. During the Edo period, people ate drum cakes for lunch or as a snack, wrapping uruka (the salt-cured intestines of an ayu sweetfish) or miso in dough and then steaming and frying it on the hot ash of a sunken hearth.Some say that kankoyaki, the Japanese name for drum cakes, comes from the fact that the cakes resemble in shape a type of taiko drum (kakko) used in traditional court music.

## Opportunities and Times of Eating Habits
It is possible to enjoy the unique flavors of each season by changing the cake’s fillings to match the time of year. Drum cakes are treats of simple flavors made from familiar ingredients and are enjoyed mainly at home.

## How to Eat
Allow dough made using wheat flour to ferment slightly. Then, using in-season ingredients, wrap fillings such as adzuki beans, pumpkin, a wild vegetable like Japanese butterbur, a mushroom like shimeji, chestnuts, dried sliced daikon, or pickles in the dough. After lightly frying the cake, steam it.

## Efforts for Preservation and Succession
In 1992, the Women’s Department of the local chamber of commerce commercialized drum cake production for the purposes of local revitalization and passing on knowledge of traditional foods. Following that, hand-made drum cakes were sold at places like specialty-good corners in the Tsukui area. Though the sale of such drum cakes has ceased, efforts are underway to restart it.

## Ingredients
- Wheat flour: 500g
- Water: 260cc
- Egg: 1
- Sugar: 40g
- Baking powder: 10g
- Adzuki beans, pumpkin, dried sliced daikon, mushrooms, or other such ingredients (add to taste): Appropriate quantity

## Recipe
1. 1. Add baking powder to wheat flour. Sift ingredients.
2. 2. Mix egg and water, then add sugar. Add mixture to (1). Knead until texture is about that of an earlobe. Let rest for an hour.
3. 3. Shape dough into an appropriately sized ball and add chosen filling, such as adzuki beans, pumpkin, dried sliced daikon, pickles, or shimeji mushrooms. Fry.
4. 4. Place the fried dough into a steamer. Steam for 10 minutes.
5. 5. Remove from steamer and cool.

## Provider Information
provider : Tsukui Chamber of Commerce, Women’s Department

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