In summer, finely chopped eggplant is fried in a little oil and mixed with miso as filling. In winter, pickled leafy vegetables are fried with chopped daikon and mixed with a green onion and miso paste. Traditionally, oyaki were cooked in the irori (fireplace) ashes after being partially dried on a board in the corner of the irori. Wood from broadleaf deciduous trees such as konara (a type of oak) were used as firewood.