🍱 Anbin (Red Bean Dougnuts)

"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."