Oita Local Cuisine: Jiri Yaki

Alright, let’s explore a simple and sweet treat from Oita Prefecture: “Jiri Yaki.” In a prefecture known for its love of chicken, they also have a strong flour-based food culture. This is a crepe-like snack with a filling that’s sure to please anyone with a sweet tooth!

Dish Name: Jiri Yaki / じり焼き

• Region / Location: Bungo-Ono City, Oita Prefecture.
• Primary Area of Tradition: Bungo-Ono City.
• Main Ingredients: 小麦粉 (Komugiko/wheat flour), 黒砂糖 (Kurozato/brown sugar).

How It’s Eaten / Served

Jiri Yaki is made by thinly grilling a batter of wheat flour and water, similar to a crepe, and then rolling it up with finely crushed brown sugar or pumpkin paste. It’s an easy-to-make snack with a simple, comforting flavor that’s popular not only in Bungo-Ono City but throughout Oita Prefecture.

Cultural Background and Preservation

Oita Prefecture has a well-established flour-based food culture, partly because its terrain, with its developed plateaus, wasn’t always ideal for rice cultivation. Over time, they developed irrigation systems, which led to the flourishing of upland farming and grain cultivation. Much of the harvested wheat was ground into “jiko” (locally produced flour). Dishes like “Yaseuma,” made with this local flour, are still enjoyed by people of all ages.

Jiri Yaki, passed down in Bungo-Ono City, is another product of this flour-based food culture. The name “Jiri Yaki” is said to come from either the batter being “jirii” (meaning “loose” or “runny” in the Oita dialect) or the sound of the batter “jiri-jiri” (sizzling) as it cooks. It’s also known by various other names depending on the region, such as “Heko Yaki” in Hita City, “Hi Yaki,” and “Tara-tara Yaki.”

In the past, Jiri Yaki was a common snack for children and a treat for adults working in the fields. When brown sugar was a precious commodity, families sometimes ate “Yude Mochi” (boiled dough filled with sweet bean paste) or “Ishigaki Mochi” (steamed dough with sweet potato) instead of Jiri Yaki. While it’s not eaten as often as it used to be, parents still make it for their children.

Traditionally, the batter was made with local flour, water, and salt, but nowadays, eggs are often added to make it fluffier. Some people also use rice flour for a chewier texture or reduce the sugar and fill it with yuzu miso (citrus miso) for a less sweet version. In recent years, recipes with jam, marmalade, or whipped cream have also appeared.

Bungo-Ono City promotes Jiri Yaki by including it in school lunches and providing information and learning opportunities about it. It’s also sold at local supermarkets and direct sales shops.

Additional information:

• Jiko (地粉): Locally produced flour.
• Yaseuma (やせうま): A local Oita dish made with flat noodles and sweet toppings.
• Yuzu Miso (柚子味噌): Miso flavored with yuzu citrus.