庄内の特産品おすすめベスト10（英語対訳）８ Top 10 Recommendations・Special Products of Shonai (Japanese-English Translation)８
８ 笹巻ときなこ
笹巻きは端午の節句を祝う行事食ですが、笹の新葉が出る頃にもよく作られます。庄内の春の味覚「笹巻」は保存食として昔から女性たちが家庭でつくり受け継がれてきました。もち米を2枚の笹の葉で包み崩れないように縛り、灰汁水で煮込みます。笹巻きとは、もち米を笹の葉で巻いて後に茹で、きなこ・黒蜜をつけて食べる、山形の伝統和菓子です。
きな粉（きなこ、黄粉）は、大豆を炒って皮をむき、挽いた粉である。加熱により大豆特有の臭みが抜け、香ばしい香りになります。語源は「黄なる粉」で、黄な粉とも書きます。
8. Sasamaki and Kinako
Sasamaki is a ceremonial food to celebrate the Boys' Festival, but it is also often made when the new bamboo leaves appear. Sasamaki, a spring delicacy of Shonai, has been made by women at home as a preserved food since ancient times and passed down. Glutinous rice is wrapped in two bamboo leaves, wrapped so that it does not crumble, and boiled in lye water. Sasamaki is a traditional Yamagata sweet in which glutinous rice is wrapped in bamboo leaves, boiled, and eaten with ’kinako’ and brown sugar syrup.
’Kinako’ (kinako, yellow flour) is a powder made by roasting, peeling, and grinding soybeans. Heating removes the soybean's unique odor and gives it a fragrant aroma. The origin of the word is "yellow powder" and it is also written as ’kinako.’ （To be continued）