text "# Tachi Miso Soup／Miso Soup with Pacific Cod Soft Roe ｜ Our Regional Cuisines **Cuisine Name**: Tachi Miso Soup／Miso Soup with Pacific Cod Soft Roe **Region**: Our Regional Cuisines ## Main Lore Areas All of Hokkaido Prefecture ## Main Ingredients Used Pacific cod or Alaska pollack Soft Roe,Japanese leek, Miso ## History, Origin, and Related Events In Hokkaido, soft roe of Pacific cod and Alaska pollack are distinguished. The soft roe of Pacific cod is called ""Madachi"" and the soft roe of Alaska pollack is called ""Sukedachi"". The miso soup using the whole soft roe of those codfish is called ""Tachi miso soup"" and is a typical winter soup in Hokkaido. “鱈(Codfish)” is a fish that is in season during the cold months when it snows, as can be seen in the Japanese character for codfish which depicts the character for snow to the right of the character for fish. The flavor is said to be the best from around January to February.It is said that Codfish has been eaten in various places such as Edo or Kyoto since at least the Muromachi period. At that time, the internal organs of the fish were removed through the mouth without cutting the stomach and filled with salt to prevent the fish from rotting during transportation. These fish were well appreciated by the Samurai because the stomach was not cut, in other words, it was a food that did not make one think of Seppuku(=Harakiri).The living water temperature of Codfish, which is a type of cold-water fish, is as low as 2℃ to 4℃(≒35°F to 39°F). Therefore they are mostly found around Hokkaido where the ocean temperature is very low, and Hokkaido boasts the largest catch of cod in the country. In addition, Alaska pollack, which migrates from summer to autumn in search of food, is caught throughout almost all of Hokkaido. ## Opportunities and Times of Eating Habits It is often eaten as a home-cooked dish in winter when cod is in season. “Madachi(=the soft roe of Pacific cod)"",is traded as a high-end product. “Sukedachi(=the soft roe of Alaska pollack)"", can be found in supermarkets and other stores from late fall, and can be obtained at reasonable prices. ## How to Eat ""Tach miso soup"" is a popular home cooking in winter when codfish is in season. It is a familiar winter home-style dish for Hokkaido residents because it is easy to prepare and delicious. Miso soup using only ""tachi"" and japanese leek is the simplest, but it can also be enjoyed with a variety of other ingredients such as daikon radish, carrots, Chinese cabbage, onions, and tofu. Many households change the ingredients according to the season.Care must be taken not to overcook it, and the trick is to wash it thoroughly with salt and then quickly blanch it to remove the smell. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is still popular at home in winter and is often listed on the menu at conveyor belt sushi restaurants and izakaya restaurants too. Also, Hokkaido's ""Madachi"" is known as a luxury foodstaff and is popular as a gourmet food item people order from all over the country. ## Ingredients - Soft roe: 50g - Japanese leek (diagonal cut into small pieces): 10g - White miso: 5g - Red miso: 4g - [Dashi (=Japanese soup stock)] Water: 140cc - [Dashi (=Japanese soup stock)] Kombu(=kelp): 1g - [Dashi (=Japanese soup stock)] Bonito flakes: 2g ## Recipe 1. 1. Make Dashi (=Japanese soup stock) with the Kombu(=kelp) and Bonito flakes. 2. 2. Put the dashi soup from Step 1 into a pot and boil, then add the Soft roe and let it heat through. When the soft roe has boiled, add the Japanese leek and turn off the heat. 3. 3. Add White miso and Red miso to the soup from Step 2 and dissolve it. ## Provider Information provider : Mutsuko Yamagiwa, Hokkaido Bunkyo University ![Image](Not found)" "# Tokishirazu/ Grilled and marinated Tokishirazu ｜ Our Regional Cuisines **Cuisine Name**: Tokishirazu/ Grilled and marinated Tokishirazu **Region**: Our Regional Cuisines ## Main Lore Areas All of Hokkaido Prefecture ## Main Ingredients Used Tokishirazu(=kind of salmon) ## History, Origin, and Related Events Salmon that come back to the Hokkaido coast to spawn in the fall or early winter are called ""fall salmon,"" while chum salmon that come back unseasonably in the spring or summer are called ""Tokishirazu"". In Chinese characters, it is written ""時知不"" or ""時鮭"", meaning that the fish is caught regardless of its season. What is different from the common autumn salmon caught in the fall is its birthplace. While fall salmon are born in the rivers of Hokkaido, ""Tokishirazu"" are born in the Amur River in northern Russia and are caught off the coast of Hokkaido during their migration. Caught young, ""Tokishirazu"" are considered exceptionally tasty because they are not yet ready to spawn and are therefore full of fat and nutrients instead of roe and milt. With its extremely high fat content and tender flesh, ""Tokishirazu"" is a valuable salmon and is very popular throughout Japan.""Grilled and marinated Tokishirazu"" is one of the most popular local dishes of Hokkaido, and has been served as a delicacy in households since ancient times. It has been served at home as a delicacy since ancient times, and during the Sapporo Festival (now the Hokkaido Jingu Festival) held in June, families would make and eat ""Grilled and marinated Tokishirazu"" and ""sekihan” (=red rice). ## Opportunities and Times of Eating Habits The fatty ""Tokishirazu"" that appears around June is the feast of the season. Although sold as a luxury item, it is also available at local supermarkets, so it often appears on the tables of ordinary households from spring through summer. ## How to Eat ""Tokishirazu"" is quickly grilled in a frying pan or on the grill, and then marinated in a seasoning mixture of soy sauce, mirin (=sweet cooking sake), and sake. The fish is ready to eat after about half a day, but it is said that it tastes better if it is marinated overnight so that the flavors soak in. It goes well with rice and is popular among children as a side dish for dinner. It is also a favorite snack for adults. ## Efforts for Preservation and Succession From May to around July, it is eaten in every household as a feast. Even today, the custom of eating ""Tokishirazu"" during the Sapporo Festival (now the Hokkaido Jingu Festival) still remains in some parts of Japan. In recent years, it has also gained popularity nationwide as a gourmet food to order. ## Ingredients - Tokishirazu(=kind of salmon): 4 slices - Vegetables for garnish: As desired - Soy sauce: 3 tbsp. - Sake: 2 tbsp. ## Recipe 1. 1. Combine the seasonings in a plastic bag, place the salmon in the bag, close the mouth to seal, and marinate for about half a day. 2. 2. Grill the salmon. Brush the salmon with the marinade a few times during grilling to make it shine, and serve with seasonal vegetables. ## Provider Information provider : “Hokkaido local cuisine that we want to eat and share” (Sachiko Hoshizawa) ![Image](Not found)" "# Ikura no Shoyu-zuke (Soy Sauce-marinated Salmon Roe) ｜ Our Regional Cuisines **Cuisine Name**: Ikura no Shoyu-zuke (Soy Sauce-marinated Salmon Roe) **Region**: Our Regional Cuisines ## Main Lore Areas All of Hokkaido Prefecture ## Main Ingredients Used Salmon roe, soy sauce, sake ## History, Origin, and Related Events Hokkaido is famous throughout Japan for its Ikura(""Ikura"" is the result of breaking down raw ""Sujiko"" and marinating it in seasoning. ""Sujiko"" refers to the ovaries of the salmon), which is greatly popular with people of all ages.In September to October, when the salmon fishing season peaks, the local supermarkets are filled with raw salmon roe “Sujiko”, which many households use in their cooking for Ikura. Most people use salt and soy sauce to marinate their salmon roe, but for household cooking soy sauce is more common.Sujiko used to be a common dish throughout Japan. It's said that salted Sujiko, similar to today's Ikura, was also consumed, but in the past they didn't have the two names ""Sujiko"" and ""Ikura."" The name ""Ikura"" is thought to have entered Japanese from Russian in the Meiji period. There are various theories as to how this happened. One theory is that it was introduced by Russian prisoners of war during the Russo-Japanese war, and another theory is that it came from exchanges with Russian fishermen in the north when the fishing industry was booming. Ikura really started to become popular throughout Japan in the Taisho period. ## Opportunities and Times of Eating Habits A luxurious taste of Hokkaido's fall flavors that will take you back home. ""Ikura no Shoyu-zuke"" made in the fall can be frozen and then enjoyed up to New Years. ## How to Eat Break up the raw Sujiko in salted water, remove the skin and mix with soy sauce and sake, adjusting the exact amounts to taste. Leave to marinate overnight in the refrigerator to make sure the roe absorbs the flavor. The seasoning used will vary from household to household. Most households will season the Ikura with just soy sauce, while others will replace the sake or mirin with bonito or kombu stock.You can serve it on warm steamed rice as ""Ikura-don"" or use it in temaki-sushi or even just served as an appetizer. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)You can purchase prepared dishes from supermarkets and department stores, but it is easy to prepare at home too. It is more common to prepare at home in Hokkaido, and each household will have their own recipe. ""Ikura no Shoyu-zuke"" is popular with people of all ages, and so is a great item to buy as a souvenir or as a dish to order. ## Ingredients - Salmon roe (fresh Sujiko): 1／2 piece - Sake: 1／2 cup - Soy sauce: 1／3 cup ## Recipe 1. 1. Wash the fresh salmon roe (raw Sujiko) in salt water, break the roe into pieces in the water, rinse until clean, and then marinate in sake and soy sauce overnight. ## Provider Information provider : ""Taste Of Hokkaido"" (Akiko Nanbu) ![Image](Not found)" "# Izushi ｜ Our Regional Cuisines **Cuisine Name**: Izushi **Region**: Our Regional Cuisines ## Main Lore Areas All of Hokkaido Prefecture ## Main Ingredients Used Herring, atka mackerel, salmon, rice, cabbage, carrot, daikon radish, ginger ## History, Origin, and Related Events ""Izushi"" is sushi made by lactic acid fermentation in low temperature with fish, vegetables and Rice koji (=malted rice). It is a local dish handed down in the coast area from Hokkaido to Tohoku region, known with low temperature. It is said that the origin is from a meal cooked in fishery family when they have first snow in the season. The recipe is different from the region.Various kinds of fish from Hokkaido, like atka mackerel, salmon, hatahata(=sandfish), herring or pacific saury, are used in ""Izushi"". Especially atka mackerel is popular due to its reasonable price and stable supply. Along the seacoast of Hokkaido, Lots of atka mackerel is caught in the spring, when they gather to feed, and around fall, when they gather to spawn. ## Opportunities and Times of Eating Habits ‘Izushi’, fermented with low temperature, was made from the late autumn until the early winter, and rooted in the region as a traditional preservative food in winter. Every family used to make ‘Izushi’, and during the new year season, people often ate one made in the late autumn. In addition, it is often served in the family gatherings. ## How to Eat Mix rice cooled after hard-cooked, fresh fish, vegetables and malted rice. Then put everything into a barrel. Put a stone weight on the covered barrel to let ingredients fermented. You need to rid of salt when you prepare salted fresh fish. The skill of removing salt is vital process for the taste of the sushi. If you remove salt too much, it will be tasteless and cannot be preserved, whereas it would be too salty when you keep salt too much.It has mild smell compared with other ‘Narezushi’ (fermented sushi) due to short fermentation in the low temperature. Also, it has good balance of sweetness from rice and sourness from lactic acid, which makes the dish popular as a meal and an appetizer. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Every family used to make own ‘Izushi’ as a new year dish. However, an increasing number of people buy one at the supermarket and they seldom make the sushi in these days. Considering these trends, many groups have been passing on the recipes and the food culture to inherit ‘Izushi’ culture. ## Ingredients - Hatahata(=sandfish) (small): 0.6kg - Daikon radish: 0.25kg - Carrot: 25g - Ginger: 10g - Malted rice: 5g - Cooked rice: 20g - Salt: 10g - Sugar: A little - Sake: 20cc - Vinegar: 120cc - Bamboo leaf: As needed ## Recipe 1. 1. Clean hatahata(=sandfish) with changing water many times. Simmer the fish into the 5-times diluted vinegar for a day. Put into a strainer to remove liquid. 2. 2. Julienne daikon radish, carrot and ginger. 3. 3. Clean a barrel, and sprinkle sake inside the barrel. 4. 4. Cover inside of the barrel with bamboo leaves. Put daikon radish and carrot. Sprinkle salt and sugar. Place sandfish, and put ginger, malted rice and cooked rice. Repeat this process without making and gap inside. 5. 5. Put the stone weight on the 4. Leave the barrel in the dark and cool place. Drain liquid when the ingredients are pickled. Leave about 40days with the twice amount of the ingredients. ## Provider Information provider : Ms. Mutsuko Yamagiwa from Hokkaido Bunkyo University ![Image](Not found)" "# Beko Mochi ｜ Our Regional Cuisines **Cuisine Name**: Beko Mochi **Region**: Our Regional Cuisines ## Main Lore Areas All of Hokkaido Prefecture ## Main Ingredients Used Shiratamako(=glutinous rice flour) or joshinko(=glutinous rice flour), starch, sugar, brown sugar ## History, Origin, and Related Events ""Beko mochi"" is a local sweet shaped like leaves with branch-like patterns on it with mainly black and white, and has been very familiar with Hokkaido locals. People eat this mochi during the Boy’s festival, May 5th in Hokkaido. There is also a sweet called ""Beko mochi"" in Aomori Prefecture, with same ingredient but different shape and patterns.It is common to see leave-like black and white two color ""Beko mochi"" but you can find ones with various shapes and colors, especially in the southern Hokkaido. Complete black ""Beko mochi"" used with brown sugar, colorful ones or ""green yomogi"" mugwort ""Beko mochi"", etc… There are also various shapes of mochi, not only leaves but also flower and round-shaped ones. There are some myths about the origin. It is said that a local sweet in Yamagata Prefecture called ‘Kujira mochi’ had progressed into leaf-shape in Hokkaido, but there is no evidence. People in some south Hokkaido still call it ""Kujira mochi"" instead of ""Beko mochi"" now.Likewise, there are many stories about the origin of the name; it may come from black-and-white color associated with ""beko"" (= cow in some areas in Japan), mixture of brown sugar looks like ""bekkou"" (= amber in Japanese), from ingredients ""beiko"" (= rice flour), etc. ## Opportunities and Times of Eating Habits Eaten during the boy’s festival in May, mainly in the southern Hokkaido. People also eat the mochi in the new year, equinoctial week or any auspicious occasions. ""Beko mochi"" used to be cooked at home with wooden mold. Nowadays you can buy it in the supermarkets all the year and eat any occasion. It’s very popular among children, too. ## How to Eat Mix with joshinko(=glutinous rice flour) and sugar to make dough. Get the dough into shape and steam. Use white sugar for white dough, brown sugar for dark color dough. You can add ‘yomogi’ mugwort to make green dough.In general, it is shaped with leaf with wooden mold, but also shaped it by hand or make it flower depending on families or confectioneries shop. You can keep some in the fridge. ""Beko mochi"" is popular among all ages because of chewy and soft texture and moderate sweetness. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)""Beko mochi"" have still been eaten in Hokkaido during boy’s festival. People used to make mochi at home with their families, but you can buy easily one at Japanese confectioneries and supermarkets these days. ## Ingredients - [White dough] Shiratamako(=glutinous rice flour): 70g - [White dough] Joshinko(=glutinous rice flour): 30g - [White dough] hot water: 4 tbsp. - [White dough] White sugar: 50g - [White dough] Salt: A little - [Brown dough] Shiratamako(=glutinous rice flour): 70g - [Brown dough] Joshinko(=glutinous rice flour): 30g - [Brown dough] hot water: 4 tbsp. - [Brown dough] Brown sugar: 50g - [Brown dough] Salt: A little ## Recipe 1. 1. Mix joshinko(=glutinous rice flour) and shiratamako(=glutinous rice flour) together. 2. 2. Make white dough. Mix white sugar and salt, then add hot water to dissolve. Add half of rice flour mixture and knead them. When the dough is tough, moisten the dough until the dough gets fine and smooth. For brown dough, mix hot water and brown sugar to melt, then add salt. Knead them with the rest of rice flour. Put white dough and brown one together to make one stick, then cut into 8 pieces to make them leaves.(Veins are made with the back of a knife.) 3. 3. Place kitchen paper into the steamer, then place 2 on the steamer. Cover with a lid and steam for 20minutes. Take them out from the steamer, cool them by fan to make them shine. ## Provider Information provider : “Hokkaido local cuisine that we want to eat and share” (Sachiko Hoshizawa) ![Image](Not found)" "# Kasube no Nitsuke (Simmered Kasube) ｜ Our Regional Cuisines **Cuisine Name**: Kasube no Nitsuke (Simmered Kasube) **Region**: Our Regional Cuisines ## Main Lore Areas Multiple regions, including coastal areas ## Main Ingredients Used Kasube (=ray), ginger ## History, Origin, and Related Events ""Kasube no nitsuke"" is a local winter dish, that is often cooked at home. ""Kasube"" is the Hokkaido dialect word for ray, and this dish uses the entire fish, including the bones since they are soft and edible. ""Kasube"" has a high collagen content, making it a popular choice for those who are interested in consuming beauty foods.There are various theories as to the origin of its name. It is said that in the old days, when cooking methods had not yet been established, ""kasube"", which emitted an ammonia odor inside the body, had a strong smell and was shunned.So,It is said that the name was derived from the fact that the fish is ""nothing but dregs,"" which cannot be eaten either boiled or baked. Another theory is that the name comes from the Ainu word “kashumbe/kashupe”.The Ainu people traditionally consumed dried ""kasube"" and other fish, which they would pound and eat with boiled wild plants. However, the fish's strong odor meant that it was not highly valued for its taste, and was instead used as fertilizer. In recent times, new methods have been developed to extract the odor and prepare the fish in a more enjoyable way, making it a popular food choice.The “megane kasube"" is the most commonly eaten species in Hokkaido. It is identified by a large eyeball-like pattern on its back and is mostly found in the Soya and Rumoi regions on the northern side of the Sea of Japan. It is also known as ""makasube"" in this area. Besides, in Hokkaido, the ""mizu-kasube (soko kasubei),"" also known as the ""Ainu-kasube,"" is sometimes consumed. ## Opportunities and Times of Eating Habits The ""megane kasube"" commonly eaten in Hokkaido is in season in winter. In winter, ""kasube"" can be found in supermarkets.Because it is inexpensive and easy to prepare, it is often served at home as a side dish for winter meals. It is also popular as a snack with sake. ## How to Eat Cut ""kasube"" into chunks and simmer with sugar, soy sauce, sake, and mirin. If you cook it well, you can even eat the bones. When it cools down, the collagen clumps together, and the fish becomes a boiled lump, which is delicious served on a plate with a sprout.Freshness is the most important factor for ""kasube"", as it tastes bad after a few days. When cooking ""kasube"", it is best to cook it with ginger to prevent the smell from developing. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is well known in Hokkaido, and is often made at home in winter. It is also gradually gaining recognition throughout Japan, and is sometimes found on the menus of Japanese-style pubs. ## Ingredients - Kasube: 2 slices (about 200g) - Daikon radish: 100g - Ginger: 1 piece - Kombu kelp, finely chopped: A pinch - Water: 1 cup - Each of soy sauce and sake: 1 tbsp. - Sugar: 1 tbsp. ## Recipe 1. 1. Rinse daikon radish, cut into 5mm cubes, and cut ginger into thin strips. 2. 2. Put water, seasonings, ginger, and kombu in a pot and heat. Cover with a drop-lid and simmer over medium heat for 15 minutes. 3. 3. Soak the daikon in the simmering liquid and leave to cool to allow the flavors to blend. ## Provider Information provider : Ms. Sachiko Hoshizawa (Cooking Caster), ""President of Hoshizawa Cooking Studio"" ![Image](Not found)" "# Shishamo kanroni (Sweetened boiled smelt) ｜ Our Regional Cuisines **Cuisine Name**: Shishamo kanroni (Sweetened boiled smelt) **Region**: Our Regional Cuisines ## Main Lore Areas Iburi, Hidaka, Kushiro, Tokachi ## Main Ingredients Used Shishamo smelt ## History, Origin, and Related Events ""Shishamo kanroni"" is a local dish that uses ""shishamo smelt"", one of the fish that represents Hokkaido. ""Shishamo"" has deep roots in Hokkaido's regional cuisine: as well as ""shishamo kanroni"", where the fish is sweetened and boiled, it is also pickled in oil or vinegar, or made into ""konbumaki (where it is dried and sliced before being wrapped in kombu kelp and boiled)"".""Shishamo"" is an indigenous species of Hokkaido, only inhabiting rivers on the Pacific coast. In recent years, almost all of the ""shishamo"" in Japan has been capelin smelt, caught in the Atlantic Ocean and imported. Only a minimal amount of actual Hokkaido ""shishamo"" is available. It is a migratory fish, spawned in rivers before growing to maturity in the sea. Schools of the fish swim upstream from mid-October to November, laying their eggs on the riverbed. ""Shishamo"" containing roe (eggs) are especially delicious, serving well as either a side dish with rice or a snack to accompany drinks.For the Ainu people indigenous to Hokkaido, fish such as ""shishamo"" or salmon were treasured as a precious foodstuff for getting through the winter. In kanji characters, ""shishamo"" is written as ""willow-leaf fish"": this originates from the story that the fish was created from a willow leaf by the Ainu gods. ## Opportunities and Times of Eating Habits In the town of Mukawa, whereshishamo are caught, ”drying the fish on bamboo mats” is a distinctive feature of late fall to early winter. Families often ate the fish when the fall spawning season arrived, but shishamo catches are currently in decline, which has made it more expensive. As such, ""shishamo kanroni"" that uses capelin smelt instead is more widely available throughout Japan. ## How to Eat Grill the smelt without seasoning, then simmer in a saucepan for approximately 10 minutes. Add sugar, mirin and soy sauce, before simmering down until the liquid reduces. You can also add shredded ginger root for extra flavour, if you wish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Hokkaido shishamo smelt is rare, and not often found in stores, but it is sold online. “Shishamo kanroni” is still sold at supermarkets, souvenir stores etc, but it often uses capelin smelt instead of shishamo. ## Ingredients - Shishamo smelt: 400g - Sake: 1／2 cup - Sugar: 5 tbsp. - Mirin: 3 tbsp. - Water: 1 cup - Soy sauce: 1／3 cup ## Recipe 1. 1. Rinse the smelt, and leave to dry in the shade. Once dried, grill the smelt unseasoned. 2. 2. Heat a saucepan, and add the sake. Add the water, then the smelt, and simmer for approximately 10 minutes. Season with the sugar, mirin and soy sauce, and gently simmer until the flavors soak in and the liquid reduces. You can also add shredded ginger root depending on your preference. ## Provider Information provider : ""A Taste of Hokkaido"" by Akiko Nambu ![Image](Not found)" "# Zangi (Hokkaido-style deep fried chicken) ｜ Our Regional Cuisines **Cuisine Name**: Zangi (Hokkaido-style deep fried chicken) **Region**: Our Regional Cuisines ## Main Lore Areas All areas in Hokkaido ## Main Ingredients Used Chicken, soy sauce, flour, ginger, garlic ## History, Origin, and Related Events In Hokkaido, deep-fried chicken is called “zangi”. What sets “zangi” apart from other fried chicken dishes is its strong seasoning. Prior to frying, the chicken is marinated in a sweet and spicy soy sauce-based sauce. “Zangi” can be prepared in two variations: with bone and boneless.The dish is believed to have originated in 1955, when a chicken restaurant in Kushiro's Suehiro entertainment district cut a whole chicken into pieces and deep-fried it. The name “zangi” is said to have been derived from the Chinese word for fried chicken, “za-chi”, with an added ""N"" to make it associated with the dish.Nowadays, zangi also refers to other deep-fried foods such as “takozangi” (deep-fried octopus) and “sakezangi” (deep-fried salmon), which are coated with batter and deep-fried. ## Opportunities and Times of Eating Habits ""Zangi"" is a staple side dish in households throughout the year. It is also a popular dish that always appears on the dinner table at festive occasions. It is eaten on all occasions, from gatherings of relatives and friends to children's athletic meets, field trips, and daily lunches. ## How to Eat First, marinate the chicken in soy sauce, egg, sake, ginger, garlic, and other seasonings. Deep fry the chicken until the surface is golden brown. The sauce varies in different households and restaurants. It is sometimes served on top of rice as “zangi-don” (zangi bowl). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The recipe and quantity of the sauce are passed down from family to family, as the seasoning of the sauce differs slightly in different regions and families.""Zangi"" is often served at festivals and events held in Kushiro, the birthplace of the dish. ""Zangi"" is also a staple menu item at restaurants in Hokkaido, and its strong flavor makes it a popular snack at Japanese-style pubs. There are many restaurants specializing in “zangi”, and it can also be ordered for takeout and enjoyed at home. ## Ingredients - Chicken thigh meat: 1 piece - Sake: 2 tbsp. - Soy sauce: 2 tbsp. - Pepper: A pinch - Ginger: 1 piece - Garlic: 1 clove - Flour: A pinch - Oil for frying: Appropriate quantity ## Recipe 1. 1. Cut the chicken thighs into bite-sized pieces. 2. 2. Put the chicken thighs and seasonings into a plastic bag, seal the bag, massage it well, and let it sit for 1 hour or half a day. 3. 3. Put flour into another plastic bag, add enough chicken thighs to fry at one time, allow air to enter the bag to puff it up, and then evenly and thinly coat the chicken with flour. 4. 4. Place the chicken in medium-hot oil and fry it slowly until the surface is crispy and the oil is quiet. ## Provider Information provider : “Hokkaido local cuisine that we want to eat and share” (Sachiko Hoshizawa) ![Image](Not found)" "# Nishin soba(Herring soba) ｜ Our Regional Cuisines **Cuisine Name**: Nishin soba(Herring soba) **Region**: Our Regional Cuisines ## Main Lore Areas All over Hokkaido ## Main Ingredients Used Herring, soba ## History, Origin, and Related Events ""Nishin soba(Herring soba)"" is a local dish of Hokkaido, made by boiling and sweetening dried herring known as “Migaki herring” and putting it on soba. Kyoto is famous for herring soba, but it has also been eaten in Hokkaido for a long time. Kyoto's ""Nishin soba"" is lightly seasoned with kombu seaweed and light soy sauce, while in Hokkaido, it is seasoned strongly, resulting in a slightly sweet soup.From the late Edo period to the Meiji period, herring fishing was popular along the coast of Hokkaido. In spring, when large schools of herring rush to the coast to spawn, a phenomenon known as “kuki” in which the sea was dyed pure white could be observed. In the Edo period, when freezing technology was not yet developed, large quantities of herring were dried and preserved as migaki herring so that they could be kept for a long time. ""Migaki herring"", which is a source of protein, became a valuable preserved food nationwide and was transported from Hokkaido to Honshu on ""Kitamae ships"". In this way, large amounts of ""Migaki herring"" were transported to Kyoto and other areas, and herring cuisine evolved outside of Hokkaido as well.During the Meiji period, herring catches peaked, but from around the 1950s onwards, the occurrences of ""kuki"" decreased sharply, and herring became almost impossible to catch. However, due to the remnants of its heyday, there are still herring dishes using ""Migaki herring"", such as ""Nishin soba"", in Hokkaido, Kyoto, and other parts of the country.""Nishin soba"" is said to have originated in Kyoto, but Hokkaido's ""Nishin soba"" is said to have its roots in a recipe handed down by"" the Yokoyama family"" , who were fishermen when herring fishing flourished in Esashi. ## Opportunities and Times of Eating Habits ""Migaki herring"" can be eaten easily all year round. It has long been popular among the common people, and there are many restaurants in Hokkaido that serve herring soba as a specialty dish. It can also be made at home. ## How to Eat First, the dried ""migaki herring"" is pre-boiled, then boiled thoroughly in soy sauce, sake, and sugar to sweeten it. When making it at home, it is easier to use a commercially available soft-type ""migaki herring"" that does not require rehydration.Pour soup stock made from dark soy sauce on top of the soba, then top it with the boiled and sweetened migaki herring to make herring soba. There is ""Nishin soba"", which is a combination of soba and hot soba, and cold ""Nishin soba"", which is cold soba with herring on top. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)There are many restaurants in Hokkaido, mainly along the coast of the Sea of Japan, where you can enjoy ""Nishin soba"". Especially in Esashi, which is said to be the birthplace of this dish, there are famous restaurants that attract tourists from all over the country. It is also inherited as a home-cooked dish. ## Ingredients - Soba noodles: for 2 people - migaki herring: 2 - water: 1／2 cup - soy sauce: 1 1／2 tbsp - beet sugar: 1 tbsp - sake: 1 tbsp - ginger: 1 piece - [Soba dipping sauce] water: 4 cups - [Soba dipping sauce] soy sauce: 4 tbsp - [Soba dipping sauce] mirin: 4 tbsp - [Soba dipping sauce] bonito flakes: handful - tororo kombu: 2 pinches - long green onion: 1／2 ## Recipe 1. 1. Cut the herring in half, add the water, seasonings, and shredded ginger to a pot, and bring to a boil. Slice the green onion diagonally. 2. 2. For the soba sauce, put the water, soy sauce, mirin, and bonito flakes in a pot and heat. Let it simmer for 1-2 minutes, turn off the heat, and when the bonito flakes have sunk, strain through a strainer. 3. 3. Place the boiled soba in a bowl containing the soba sauce and loosen it. Place the herring on top and garnish with green onion and tororo kombu. ## Provider Information provider : “Hokkaido local cuisine that we want to eat and share” (Sachiko Hoshizawa) ![Image](Not found)" "# Ruibe ｜ Our Regional Cuisines **Cuisine Name**: Ruibe **Region**: Our Regional Cuisines ## Main Lore Areas Ishikari City, Hakodate City, Kushiro City and many other coastal areas ## Main Ingredients Used Salmon, trout ## History, Origin, and Related Events ""Ruibe"" is local cuisine made by freezing fish like salmon or trout, then eating them as sashimi as it thaws out. It is characterized by its frozen texture and a taste that slowly melts in your mouth.It is said that ""ruibe"" is a food which began with the Ainu people. Hokkaido has an old tradition of salmon fishing and the Ainu used to catch salmon as a valuable source of protein. They say ""ruibe"" comes from the practice of burying salmon in the snow and freezing them to preserve them for the cold and harsh winters. They would then cut them into thin slices and eat them while still frozen. It was also effective against parasites, as those such as anisakis would sit inside the salmon’s skin and would be killed by the freezing. The name is said to be derived from the Ainu word ""ruipe,"" which is a combination of ""ru,"" meaning ""melt,"" and ""ipé,"" meaning ""food. The name is also said to come from the Ainu word ""luipe,"" which combines ""lu"" meaning ""melt"" and ""ipé"" meaning ""food.Ruibe generally uses salmon or trout, but ruibe refers to the style of eating thinly sliced, frozen fish or shellfish, such as squid or trout. ## Opportunities and Times of Eating Habits Originally, it was a preserved food made by the Ainu people to make use of of the cold winter weather. They say that salmon caught in the late autumn and early winter were frozen and preserved for eating during the cold winter months. In recent years, it has become well known throughout Japan, and now that freezing technology developed, it is eaten not only in Hokkaido, but also throughout the country all year round. ## How to Eat Frozen ""ruibe"" has its own unique texture which is different from ""sashimi"", and you can enjoy it as it melts in your mouth. Similar to ""sashimi"", you usually eat it with ""wasabi"" and ""soy sauce"", but it also tastes good with some squeezed lemon or grated radish. Depending on the region or household, it might be lightly roasted or sprinkled with some salt before eating. In recent years, ""ruibe"" has been used sometimes in dishes such as “ruibe zuke,” where raw salmon roe is marinated in soy sauce and seasoned before being frozen and used in salads, ""aemono (a kind of Japanese salad)"", or pasta dishes. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)It has been introduced to people in many different media and is widely known throughout Japan. It is popular with tourists and you can eat it at restaurants, souvenir shops, or airports. In Hokkaido, they usually make ruibe with seafood other than salmon or trout, and even ruibe made with pork has evolved in its own special way. ## Ingredients - Salmon: 300g - Wasabi: as required - Soy sauce: as required ## Recipe 1. 1. Wash the fresh salmon and freeze it in the freezer. 2. 2. Peel the salmon, thinly slice it, put it into a bowl, garnish with grated wasabi, add soy sauce, and eat it as it thaws. Add lemon, grated radish, or ginger to your own preference. ## Provider Information provider : ""A Taste of Hokkaido"", by Akiko Nanbu. ![Image](Not found)" "# Kujira-jiru ｜ Our Regional Cuisines **Cuisine Name**: Kujira-jiru **Region**: Our Regional Cuisines ## Main Lore Areas Southern Hokkaido ## Main Ingredients Used Salted Whale, Konnyaku, Daikon Radish, Tofu ## History, Origin, and Related Events ""Kujira-jiru"" is an essential New Year's Dish in Southern Hokkaido. As the New Year approaches, it is customary to simmer salted whale and vegetables in a large pot and eat it on the first three days of the New Year. It is repeatedly heated and eaten, so the vegetables in the soup are selected to not fall apart when reheated. In some parts of the region, it is also referred to as ""Kujina-jiru.""From the late Edo period to the Meiji period when herring fishing was a popular activity, the whales that would ""herd the herring to the shore"" were regarded as a good omen in Southern Hokkaido. Thus, it is said to have been eaten on New Year's to pray for a bountiful herring catch from early spring.Whales are a valuable source of protein in Hokkaido, and they are salted and made into preserved food as a way to survive in the harsh winters.The salted whales are used as an ingredient in ""Kujira-jiru."" The other ingredients simmered in the soup consist of wintering vegetables that are harvested in the late autumn season and preserved food such as salt-pickled mountain vegetables. With a high nutritional value, ""Kujira-jiru"" is an essential dish for surviving through the extreme Hokkaido winters. ## Opportunities and Times of Eating Habits Even today, especially in Southern Hokkaido, people make ""Kujira-jiru"" at home as the New Year approaches. Salted whale is sold in large quantities at Hokkaido supermarkets at the end of the year. ## How to Eat Salted whale fat is simmered in soy sauce along with tofu, mountain vegetables, and other vegetables such as daikon radish, green onions, shiitake mushrooms, and taro root. Depending on the household, some people make it with salt or miso flavoring, but the standard seasoning is soy sauce. The umami(good flavor) of the whale and the sweetness of the vegetables go together perfectly. In the past, late autumn-preserved vegetables and mountain vegetables such as bottled bamboo shoots, and salt-pickled butterbur and bracken were de-salted and added to the soup, but since the development of refrigeration technology, the vegetables used are different from household to household. A large quantity is cooked in a big pot and reheated each time it is eaten, causing the ingredients to soak up more flavor and become more delicious. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)Even now, each family's unique flavor gets passed down. ""Kujira-jiru"" is sometimes even served at events and festivals held in Southern Hokkaido. ## Ingredients - Whale Fat (Salted): 200g - Tofu: 1 block - Daikon Radish: 300g - Carrot: 50g - Bracken: 100g - Butterbur: 50g - Burdock Root: 1／2 piece - Long Green Onion: 1／2 piece - Shiitake Mushroom: 2 pieces - Dashi Stock: 6 cups - Sake: 1 tablespoon - Soy Sauce: 2 tablespoons - Salt: to taste ## Recipe 1. 1. Cut the whale fat into thin slices, soak in water, then boil for about 10 minutes. 2. 2. Cut the daikon radish and carrot into thin rectangles, the bracken and butterbur into 3cm pieces, the burdock root into thin strips, and julienne the shiitake mushrooms. 3. 3. Put the dashi stock and the vegetables from step 2 in a pot and heat. Once the vegetables become soft, add the whale and season with sake, soy sauce, and salt. Then add the tofu cut into bite-size pieces and the finely chopped green onion. If you like, you can also make it with miso. ## Provider Information provider : ""Taste Of Hokkaido"" (Akiko Nambu) ![Image](Not found)" "# Muroran Yakitori(Muroran Grilled skewers) ｜ Our Regional Cuisines **Cuisine Name**: Muroran Yakitori(Muroran Grilled skewers) **Region**: Our Regional Cuisines ## Main Lore Areas Muroran City ## Main Ingredients Used Pork, onion, mustard ## History, Origin, and Related Events ""Muroran Yakitori"", as the name suggests, is ""Yakitori(Grilled skewers)"" conceived of in Muroran City, Hokkaido. Despite the name ""Yakitori(Grilled chicken skewers),"" it is actually made with pork, not chicken, and is a skewered dish consisting of onions and pork that are put alternately on a skewer. It is served with a sweet sauce and mustard.In 1937, with the outbreak of the Sino-Japanese War, farmers began raising pigs to increase food production, and in 1939, pig farming was encouraged nationwide to make military boots from pigs' skins. In the midst of all this, it is said that Muroran City decided to allow all but the meat and skin of the pig to be consumed within the city, and so many local food stalls began to serve pork entrails. Later, the combination of pork, onions, and mustard that has now come to be known as ""Muroran yakitori,"" took root in the city.At that time, there were many food stalls offering grilled pork skewers in the Wanishi-cho area of Muroran City, which was prospering with steel mills. ""Toriyoshi"", which is said to be the pioneer of ""Muroran Yakitori"", also opened a store in Wanishi-cho in 1937.""Muroran Yakitori"" is characterized by its use of onions instead of leeks. The reason they have taken root like this is that onions, which Hokkaido produces, are less expensive to get hold of than leeks, and they also go well with pork. ## Opportunities and Times of Eating Habits It is eaten all year round, regardless of the season. It is often eaten at an izakaya (Japanese-style pub) and speciality restaurants, and is hardly ever made at home. Locals also get ""Muroman Yakitori"" as takeout from a speciality store to have as the main dish around a dining table when they gather with relatives and friends and so on in large numbers. ## How to Eat The pork that is used in most restaurants is not the belly but the shoulder. In Muroran City and other areas in southern Hokkaido, when the word ""yakitori"" is written on the menu, it is generally a combination of pork and onions. In order to distinguish it from the ""yakitori"" that is made with chicken, many restaurants nowadays refer to their pork skewers as ""pork sei"" or ""pork seiniku"" (i.e. high quality pork), and their chicken skewers as ""chicken sei"" or ""chicken seiniku.""The method of preparation differs from restaurant to restaurant, but the basic style is to alternately skewer bite-sized pork shoulder loin and onions cut into wedges. Each restaurant uses its own unique dipping sauce to add flavor, after which, it is dipped in mustard that comes on a dish. Some restaurants also offer the option of salt flavor. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)There are many restaurants in Muroran City that sell ""Muroran Yakitori."" It has also become so well known that there are stores selling ""Muroran Yakitori"" in the surrounding areas of Muroran City and in other areas of Hokkaido. Muroran City has devised a character to promote the image of ""Muroran Yakitori,"" and ""Muroran Yakitori-don"" (Muroran Yakitori served on a bowl of rice) is included on school lunch menus. The entire city is making efforts to carry on the tradition. ## Ingredients - Pork (shoulder or belly): 35g-38g - Onion: 3g-5g - Mustard: Approx. 5g - sauce (soy sauce, sugar, leek, chicken stock, flour, etc.): 2-3 g ## Recipe 1. 1. Cut a block of pork shoulder. 2. 2. Skewer pork and onion and grill over charcoal (two on each skewer, meat, onion, meat, onion, meat, no onion at the bottom). 3. 3. Place the skewers in the sauce pot. 4. 4. Grill over charcoal again. 5. 5. Arrange on a plate, garnish with mustard and it's done. ## Provider Information provider : ""Isehiro"" ![Image](Not found)" "# Bibai Yakitori(Bibai Grilled chicken skewers) ｜ Our Regional Cuisines **Cuisine Name**: Bibai Yakitori(Bibai Grilled chicken skewers) **Region**: Our Regional Cuisines ## Main Lore Areas Bibai City ## Main Ingredients Used Chicken, liver, heart, gizzard, internal eggs, onions ## History, Origin, and Related Events Bibai City sits between Sapporo and Asahikawa. The western part is on the low lying ground of the Ishikari Plain and is known as being one of Hokkaido’s bread baskets. On the eastern side, there is a hilly region which extends into the Yubari Mountains. Formerly one of the biggest coal mining towns in Japan, many mine workers used to bustle around here. At that time, ""Bibai Yakitori"" is said to have been a favorite place for the mine workers to come and eat at. Even today, a wide range of people from children to adults come to eat at ""Bibai Yakitori"" as local soul food.It is said that ""Fukutaro Mifune"", who ran a yakitori stand in Bibai City, invented his dish around 1955 (the first half of the 1950s). At that time, yakitori restaurants threw away offal and skin, but seeing this, ""Fukutaro Mifune"" thought this was a waste and began selling “motsu kushi” using the offal. These motsu kushis became popular among the locals and mine workers, and it became known as ""Bibai Yakitori"". Today, “Bibai Yakitori” still means “motsu kushi”, which they make by skewering different chicken parts, such as the head, skin, internal eggs, gizzards, and onions, and then grilling them on a skewer.One characteristic of ""Bibai Yakitori"" is that they use onions instead of leeks. The reason for this is because ""Bibai"" is famous for onions, which are grown in the space around the city and their agriculture is flourishing. So, you can get good quality onions at relatively low prices compared to leeks. ## Opportunities and Times of Eating Habits In the pioneering times of the Meiji Era, every household was very careful in raising their chickens and ate them on special holidays.Even now, it is served at ""izayakas (=Japanese bars) ""and specialty restaurants, people also eat it at parties, weddings, and funerals, and many order it in large amounts to take home with them. Even today, it is served at taverns and specialty restaurants, but it is also eaten at parties, weddings, and funerals, and many people order it in large quantities to take home. ## How to Eat ""Bibai Yakitori"", which is made with motsu, is unique in being seasoned with salt and pepper and because it uses onions instead of leeks. Normally they put the skin at one end of the skewer and the thighs at the other end. The onion get sweeter when it is grilled and goes well with the chicken motsu to bring out its flavor.Locals order soba at the end of their meals, and to enjoy it in a Bibai style, it is said they put ""Bibai Yakitori"" in it. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)It is still served at ""izakayas (=Japanese bars)"" and specialty restaurants. It is so popular that it is sold not only in Bibai, but also in other parts of Hokkaido, including Sapporo. ## Ingredients - A) chicken skin,: 50g - A) onion: half - A) chicken liver, gizzards,: 50g each - A) chicken thighs,: 100g - Salad oil as required: - Sake,: two tablespoons - A little salt: - A little pepper: ## Recipe 1. 1. Cut A) into bitesize pieces. 2. 2. Put the chicken skin, onion, liver, gizzards, onion, and thigh onto the skewer in that order. 3. 3. Heat the salad oil in a frying pan, add 2), and cook through on a medium heat while turning over. 4. 4. Add the sake, and when the liquid has disappeared, sprinkle on salt and pepper. ## Provider Information provider : Recipe provided by: ""the Bibai Products and Tourist Association"". ![Image](Not found)" "# Bibai no torimeshi ｜ Our Regional Cuisines **Cuisine Name**: Bibai no torimeshi **Region**: Our Regional Cuisines ## Main Lore Areas Bibai City ## Main Ingredients Used Chicken, rice, onions ## History, Origin, and Related Events Bibai torimeshi"" is a local dish of Bibai City that is still enjoyed at home. It is said to have originated in the Meiji period (1868-1912), when the development of Hokkaido was promoted in earnest. Toyojiro Nakamura, a farmer who settled in the Nakamura area of present-day Bibai, encouraged chicken farming by giving his tenant farmers a pair of chickens to raise until rice cultivation got underway, out of concern for the health and livelihood of the farmers. Later, when rice production began to increase, the farmers would serve ""torimeshi"" (rice with chicken meat) to their guests, which was made by mashing the chickens and cooking them with rice. Even today, local women in the Nakamura area continue the tradition of making ""torimeshi,"" also known as ""Nakamura no torimeshi. ## Opportunities and Times of Eating Habits In the old days, both chicken and rice were precious foodstuffs, so they were served as hospitality food to guests visiting from far away. It was also served on festivals, New Year's Day, and other special occasions. Today, it is eaten throughout the year. ## How to Eat The main ingredients used are only rice and stir-fried chicken and motsu. It is a simple dish seasoned with only soy sauce, sugar, and sake, and cooked to perfection. Because it is a simple dish, the flavor of the chicken broth spreads and the aroma and flavor are strong.Every family uses almost the same ingredients, but each family has its own recipe for seasoning. In some regions, it is customary to eat it with ramen noodles. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In Bibai City, ""Bibai torimeshi"" is served at restaurants, drive-ins, and supermarkets. Some supermarkets in Hokkaido sell finely chopped chicken thighs that can be used for torimeshi. The dish is also eaten at home with different seasonings, and is widely enjoyed as part of school lunch menus.In the Nakamura area, local women are making ""torimeshi"" lunchboxes and selling them at local stores in an effort to spread the traditional taste. ## Ingredients - Polished rice: 90g - soy sauce: 3g - Mirin (sweet cooking sake): 1g - Sake: 1g - Butter: 2g - Water: Appropriate amount - Chicken thigh meat: 20g - Chicken breast: 20g - sake: 1g - Mirin (sweet cooking sake): 2g - Sugar: 2g - Soy sauce: 4g - salt: 0.3g - onion: 50g - Oil: 1g ## Recipe 1. 1. Saute chicken thighs and chicken meat in oil, season with seasonings, add onion and cook briefly. Add onion and cook briefly. 2. 2. Drain into a colander and separate the ingredients from the liquid. 3. 3. Add the broth, butter and rice to the rice cooker and cook. 4. 4. Mix the ingredients into the cooked rice and finish cooking. ## Provider Information provider : ""the Bibai Products and Tourist Association"" ![Image](Not found)" "# Kobumaki ｜ Our Regional Cuisines **Cuisine Name**: Kobumaki **Region**: Our Regional Cuisines ## Main Lore Areas Hidaka region ## Main Ingredients Used Kelp, salmon, herring, kanpyo (dried gourd) ## History, Origin, and Related Events In Hokkaido, which is one of the largest producers of kelp in Japan, ""Kombu-maki"" (kelp rolls), in which fish such as salmon and herring are rolled in kelp, has taken root. Kombu-rolls are often made with Hidaka kelp, which is soft and low in fiber content and is found in the Hidaka region. Today, kelp rolls are also made throughout Japan, and are often served at New Year's. Hokkaido accounts for 90% of the nation's kelp roll production.Hokkaido is Japan's leading kelp producer, accounting for 90% of the nation's total production. Kombu has a long history, and is even mentioned in the ""Shoku Nihon Ki"" (Records of Japan) in the 16th year of the Enryaku era (797). In the Kamakura period (1185-1333), trading ships began to carry kelp between the Matsumae area and Honshu, and in the Muromachi period (1333-1573), kelp was carried to Tsuruga in Echizen Province (present Fukui Prefecture) and then to Kyoto and Osaka. Later, as kelp fishing flourished during the Edo period (1603-1867), consumption of kelp increased, and it became a major transport item on the ""Kitamae-bune,"" a Kansai route around the Sea of Japan. Kombu-maki"" was made by combining kombu with herring, whose catches were high during the same period, and salmon, a specialty of Hokkaido, and became a local dish of Hokkaido. ## Opportunities and Times of Eating Habits Kombu is often eaten during the New Year's holiday to bring good luck, as the word ""yorokobu"" means ""good luck. It is also often used as an ingredient in dishes for Hare (festive) occasions, as it is written ""yorokobu"" (meaning ""good old kelp"") to convey a wish for longevity, or ""kobu"" (meaning ""child"") to express a sense of prosperity for one's offspring.Herring is also considered to be a food of good luck, and herring ""kombu-maki"" (kelp rolls) are often included in osechi dishes. Because herring used to be as important as the parents who kept life together as a preserved food during the harsh winters of Hokkaido, it is also written as ""nishin"" (meaning ""two parents"" in Japanese), which is also a wish for the fulfillment of children and the prosperity of offspring. In addition, ""kombumaki"" made from dried kipper has traditionally been valued as a winter preservation food. ## How to Eat After returning kelp and kanpyo to water, the fish is wrapped in kelp, tied with kanpyo, and boiled in sugar, soy sauce, and sake. The fish wrapped in kelp are mainly salmon and herring, but depending on the region and household, shishamo and chica are also used. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)It is famous throughout Japan as an ingredient of Osechi dishes, and is eaten not only in Hokkaido but also in other parts of the country. It is often made at home, but nowadays it is also available at supermarkets. ## Ingredients - Herring, cut into pieces: 3 pieces - Boiled kelp: 50g - Kampyo (dried gourd): 2 pcs. - Mirin (sweet cooking rice wine): 1／4 cup - sugar: 1 1／2 cups - soy sauce: 1／2 to 2／3 cup - vinegar: 1／2 tbsp. - salt: 1／6 tsp. - Rice rinsing liquid: to taste ## Recipe 1. 1. Wipe the kombu with a dish towel and cut into 15 cm pieces. Soak the kipper overnight in rice water, wash clean, and cut to the width of the kombu. 2. 2. Place the kipper on the kombu, roll it up, and tie it with washed kanpyo. 3. 3. Lay the kombu rolls flat in a pan, pour in plenty of water, simmer for a few hours, then add sugar, mirin, soy sauce, and vinegar and cook until the flavors are absorbed. ## Provider Information provider : ""A Taste of Hokkaido"" (by Akiko Nanbu) ![Image](Not found)" "# Sekihan(Red rice) ｜ Our Regional Cuisines **Cuisine Name**: Sekihan(Red rice) **Region**: Our Regional Cuisines ## Main Lore Areas All over Hokkaido ## Main Ingredients Used Uruchi rice, glutinous rice, amanatto (sweet soybeans) ## History, Origin, and Related Events Sekihan (red rice) is often eaten on special occasions throughout Japan. In Hokkaido, there is a unique food culture to cook sekihan with ama-natto (sweet soybeans). In other regions, sekihan is cooked with azuki beans and seasoned with sesame salt, so it does not have a sweet taste, but sekihan in Hokkaido with ama-natto is sweet.The origin of ""sekihan"" with ama-natto is a matter of some debate, but it is said to have been invented in the late 1950s by Ms. Akiko Nanbu, founder and first president of Koshio Gakuen Educational Corporation in Sapporo, to make it easier for busy mothers to cook sekihan. As a working mother herself, she wanted to give her children something they would enjoy to eat, even though it was time-consuming to cook azuki red rice, so she established a simple method of cooking rice, mixing it with ama-natto, and adding color with food coloring.Dr. Nambu, who is also a leading expert on Hokkaido's local cuisine, gave lectures throughout the prefecture. When he taught local mothers how to make ""sekihan"" (red rice) using amanatto, the children were delighted and it quickly became very popular. Later, it was introduced in newspapers, on the radio, and in other media, and quickly spread throughout the province. ## Opportunities and Times of Eating Habits Because it is made from glutinous and non-glutinous rice and amanatto (sweet soybeans), which are available year-round, it is eaten throughout the year. Because it is easy to make, it is often prepared at home, and is sometimes served in school lunches. As is customary throughout Japan, it is also eaten on special occasions, and although it is a sweet rice dish, it is often served with side dishes. ## How to Eat Mix glutinous rice and Uruchi rice, add a slight color to the rice with food coloring, cook it, and mix the amanatto (sweet soybeans) into the cooked sekihan (red rice). Then the heat from the cooked ""sekihan"" (red rice) will melt the ama-natto a little around the ama-natto, making that part especially sweet. According to the recipe by the inventor, Mr. Nambu, glutinous rice and Uruchi rice are mixed in the ratio of 01時01分, but the ratio can be changed to suit different tastes. Each household often has its own unique arrangement. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In Hokkaido, the word ""sekihan"" often refers to ""sekihan"" with ama-natto, and it has already become an established part of the food culture. In Hokkaido supermarkets and convenience stores, ""sekihan"" with sweetened red beans is more commonly available than ""sekihan"" with unsweetened red beans. Recently, the impact of ""sekihan with sweet red beans"" is gaining recognition nationwide.Convenience stores and supermarkets in Hokkaido are collaborating to promote ""sekihan day"" on November 23 (registered by the Japan Anniversary Association). ## Ingredients - Leap rice: 1.5 cups - Glutinous rice: 1.5 cups - Water: 3 cups - Ama-natto (sweet soybeans): 100 g - salt: 2／3 tsp. - red ginger: 30g - Black sesame seeds: 1／2 tbsp. - Salt (for sesame salt): 2 tbsp. - Red food coloring: A pinch ## Recipe 1. 1. Mix and wash Uruchi rice and glutinous rice, then soak in water for about 30 minutes to drain. Wash the ama-natto quickly and drain. Be careful not to soak the glutinous rice in water for too long or it will become soft. 2. 2. Put water in a pot over heat, mix salt and red bean paste, add rice, bring to a boil, cook over medium heat for 5 minutes, then reduce heat to low and cook for 10 minutes, turn off heat and add ama-natto when steaming. 3. 3. Place cooked sekihan in a bowl, sprinkle with sesame salt mixed with black sesame and salt, and garnish with thinly sliced red ginger. ## Provider Information provider : ""A Taste of Hokkaido"" (by Akiko Nanbu) ![Image](Not found)" "# Ramen ｜ Our Regional Cuisines **Cuisine Name**: Ramen **Region**: Our Regional Cuisines ## Main Lore Areas All over Hokkaido ## Main Ingredients Used Chinese noodles, green onions, pickled bamboo shoots, chashu pork ## History, Origin, and Related Events There is a theory that ""Nankin-soba"" served at a Western-style restaurant in Hakodate in 1884 was the ""first ramen in Japan,"" but this is not certain due to a lack of detailed documentation.In the postwar period, ramen rapidly became a part of the diet in Hokkaido, where temperatures were cooler. Local ramen with characteristics suited to the climate of each region were born, such as Sapporo's ""miso ramen,"" Hakodate's ""shio ramen,"" and Asahikawa's ""shoyu ramen. Since then, the number of ramen stores in Hokkaido has increased, and each store has evolved in its own way as they compete with each other for flavor.Hokkaido's ""ramen"" is often based on thick, oily pork bone broth, which is believed to have been inherited from the cloudy pork bone broth eaten by the Ainu people in the past. As for noodles, many restaurants use noodles made at noodle mills rather than homemade noodles. The relationship between the noodle stores and the noodle makers is therefore deep, and there is a unique custom in which the noodle store that makes the noodles used by the store is presented with the curtain of the noodle shop. ## Opportunities and Times of Eating Habits There are many ramen stores in Hokkaido, and ramen is eaten throughout the year, regardless of the season. ## How to Eat Most of the ingredients are orthodox, such as green onions, bamboo shoots, and chashu pork, but miso-butter ramen and seafood ramen using Hokkaido's specialties are also popular among tourists.In addition, there is a particular way of making ramen that is suited to the climate of each region. In Asahikawa, where ramen is made in cold weather, the soup is coated with flavored oil (burnt lard, etc.) to prevent it from getting cold and to ensure that the ramen stays hot until the end. Hakodate, on the other hand, uses a clear pork bone broth with little fat and a refreshing taste. Kushiro's ""ramen"" also uses thin, frizzled noodles. It is said that this was done to shorten the boiling time of the noodles so that they could be served quickly to busy fishermen when the North Sea fishing industry was prosperous. In addition, you can enjoy ""kelp ramen"" on Rishiri Island, ""curry ramen"" in Muroran, and other regional ""ramen"". ## Efforts for Preservation and Succession (Outline of the people who have passed on the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)As one of the few ""tastes"" selected as one of the ""Hokkaido Heritage"", which is a selection of tangible and intangible assets to be handed down to the next generation as treasures for all Hokkaido-area residents, local ramen using local ingredients are being made in various parts of Hokkaido as a resource for tourism and regional revitalization. In addition, various types of ramen supervised by famous restaurants and bearing their names are available at supermarkets. ## Ingredients - Chinese Soba Noodle: 4 - Pork (lump): 100g - Chinese chicke: 100g - Bean sprouts: 200g - onion: 1 - green bell pepper: 1 - Chinese cabbage: 2 pieces - 1 egg: 1 - Green onion: 1／2 leek - lard: 3 tbsp. - Soup (made from pork bones): 8 cups - Mirin (sweet cooking sake): 3 tbsp. - sugar: 2 tbsp. - salt: 2 tsp. - soy sauce: 5 tbsp. - pepper: a pinch - garlic: a pinch - drizzle of salad oil: a pinch ## Recipe 1. 1. Soak pork chunks for a while in dipping sauce containing 1 tablespoon mirin, 2 tablespoons soy sauce and garlic, then grill them in salad oil, basting them with the dipping sauce, and cut them into thin slices to make char siu pork. 2. 2. Fry sinachiku in lard, season with 1 tablespoon each of sugar and soy sauce, remove beard and black skin from bean sprouts, cut onion and green pepper into strips, cut Chinese cabbage into strips, and cut eggs into rounds after hard-boiling. 3. 3. Heat lard in a pan, saute vegetables, pour in broth, add 2 tablespoons mirin, 3 tablespoons soy sauce, sugar, salt and pepper to taste. 4. 4. Bring a pot of water to a boil, add Chinese soba noodles, bring to a boil, add water and boil until tender, place in a bowl, pour in the hot broth, top with pork and egg, and sprinkle with small slices of green onion. ## Provider Information provider : ""Taste Of Hokkaido"" (Akiko Nambu) ![Image](Not found)" "# Ikameshi ｜ Our Regional Cuisines **Cuisine Name**: Ikameshi **Region**: Our Regional Cuisines ## Main Lore Areas Southern Hokkaido area ## Main Ingredients Used Squid, glutinous rice, Uruchi rice ## History, Origin, and Related Events Ikameshi is a famous local dish of the Hakodate and Oshima regions. It is said that ikameshi was originally invented as a boxed lunch at Mori Station on the Hakodate Main Line during World War II, when rice was in short supply due to food control measures. The ingredient used was squid, which was readily available due to its large catch in the southern Hokkaido area at the time, and was used to ""save rice, if only a little.The ""ikameshi,"" squid stuffed with rice and cooked to perfection, was so popular because it was easy to eat, filling, and tasty that even today it is a popular ekiben that many people purchase whenever a train arrives. ## Opportunities and Times of Eating Habits Ika-meshi is relatively easy to prepare at home and can be enjoyed throughout the year. It goes well as a side dish, a snack, or a side dish to accompany alcoholic beverages, and is popular among both children and adults of all ages. ## How to Eat Remove the leg part of the squid called geso, take out the entrails, clean and wash the body, stuff the body with glutinous rice or Uruchi rice, fasten with toothpicks, add soy sauce, sugar, salt and sake, and cook slowly in a pot. The rice is then cooked slowly in a pot with soy sauce, sugar, salt, and sake. The rice is soaked in the flavor of the squid and the sweet and spicy sauce. Be careful not to add too much glutinous rice when cooking the rice, or the rice will explode. To prevent the rice from bursting, it is better to pierce a few holes in the body of the squid with a toothpick in advance.As ingredients to be stuffed inside with rice, finely chopped geso, bamboo shoots, shiitake mushrooms, green peas, etc. can also be added. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Ikameshi"" at Mori Station, which is said to be the origin of ikameshi, is still popular. Recently, retort-packaged ikameshi is sold at supermarkets and mail-order stores, making it readily available. ## Ingredients - Squid: 4 to 8 - Glutinous rice: 1 cup - red ginger: a pinch - Dashi stock: a little - sake: 2 tbsp. - sugar: 1 tbsp. - soy sauce: 4 tbsp. - salt: a pinch - toothpick: 4 to 8 ## Recipe 1. 1. Gut and peel squid, remove legs, and cover with boiling water. Cut the legs into about 5 mm pieces and cook them in light seasoning. 2. 2. Soak glutinous rice in water overnight, drain, mix with squid legs, stuff into squid body, and fasten the ends with toothpicks. 3. 3. Put sake in a pan, arrange the two ingredients, pour broth until the pan is filled to the brim, simmer for about 30 minutes, add mirin, sugar, soy sauce, and salt, and bring to a slow boil over low heat. 4. 4. For large squid, cut into 2 cm round slices. For small squid, place in a bowl without cutting, and garnish with thinly sliced red ginger. ## Provider Information provider : ""Taste Of Hokkaido"" (Akiko Nambu) ![Image](Not found)" "# Butadon (pork bowl) ｜ Our Regional Cuisines **Cuisine Name**: Butadon (pork bowl) **Region**: Our Regional Cuisines ## Main Lore Areas Tokachi region ## Main Ingredients Used Pork, rice, green onions ## History, Origin, and Related Events Pork farming began in the Tokachi region around the end of the Meiji period (around 1910), and pork has been a popular food in the region since then. Obihiro City in the Tokachi region, where the pig farming industry used to thrive, is said to be the birthplace of ""Butadon (pork bowl)"". Thick slices of pork dipped in a sauce seasoned with sugar and soy sauce and topped with rice, called “Butadon”, is a specialty of Obihiro City. The origin of ""Butadon"" is said to be when a restaurant in Obihiro City made a bowl of rice topped with charcoal-grilled pork and broiled eel-like sauce in the early Showa period (around 1930). The owner of the restaurant decided to serve stamina food after watching farmers and laborers work hard and sweat. Initially, he wanted to use eels as an ingredient, but eels were expensive and hard to get. So he turned his attention to pork. In those days, the pig farming industry was thriving in the Tokachi region, and pork was readily available and close at hand. This is how Obihiro's ""Butadon"" was born, and it is now famous all over Japan. ## Opportunities and Times of Eating Habits It is also served as a local home-style dish, and is enjoyed by people of all ages throughout the year. It is also widely served at restaurants in the Tokachi region. ## How to Eat Mainly use pork loin or belly. After frying the pork, it is dipped in a sauce made of sugar and soy sauce. Most of the toppings are white onions, but green peas and other vegetables may also be added. It is a very simple dish with no extra ingredients other than yakumi (condiments).Grilled over a charcoal fire, it is even more savory. ## Efforts for Preservation and Succession Food manufacturers have developed ""pork bowl sauce"" products, which are sold at supermarkets. In recent years, it has attracted attention as a local gourmet and local cuisine, and is often featured in gourmet magazines and guidebooks. As a result, customers visit not only Hokkaido but also from all over the country.A food manufacturer in Hokkaido has designated February 10 as ""Buta-don no Hi"" (registered with the Japan Anniversary Association), from the combination of the words ""2 (buta)"" and ""10 (don),"" and is promoting it as a day to taste and enjoy Tokachi's ""buta-don"" (pork bowl). ## Ingredients - Pork (loin): 150g - shallot: 1／4 of a stick - Tokachi Pork Bowl Sauce] Soy Sauce: 2 tbsp. - Tokachi Pork Bowl Sauce] Sugar: 1 tbsp. - Tokachi Pork Bowl Sauce] Mirin (sweet cooking sake): 1／2 tbsp. - Rice (cooked): 200g ## Recipe 1. 1. Cut the leeks into appropriate lengths and core the inside after cutting into the surface. Open the surface and shred along the fibers to make white onion for topping. 2. 2. Cut the pork into 4 or 5 stripes so that the meat does not curl up. 3. 3. Heat oil in a frying pan and place the meat on the pan. Turn the meat over when the fat around the meat becomes transparent. When the meat is about 80% done, remove it from the pan. 4. 4. Add the quantity of sauce to the pan from which the meat was removed and reduce slightly. 5. 5. When the sauce has thickened slightly, return the meat to the pan again and toss it with the sauce, turning it over. 6. 6. When the meat is thoroughly cooked and shiny, remove it and place it on top of the rice. Pour the remaining juices from the pan over the rice. Finally, top with the shredded green onion. ## Provider Information provider : Sorachi, a tare shop in Hokkaido ![Image](Not found)" "# Salmon Chanchan Yaki ｜ Our Regional Cuisines **Cuisine Name**: Salmon Chanchan Yaki **Region**: Our Regional Cuisines ## Main Lore Areas Ishikari region ## Main Ingredients Used Salmon, cabbage, onions, carrots, peppers, bean sprouts, miso ## History, Origin, and Related Events “Salmon Chanchan Yaki” is a dish of steamed salmon and seasonal vegetables caught from fall to winter and seasoned with miso. It is said to have originated in a fishing town in the Ishikari region, but it has become famous nationwide, and in 2007 it was selected as one of the ""100 Best Local Dishes in Rural Areas (sponsored by the Ministry of Agriculture, Forestry and Fisheries)"" along with “Ishikari Nabe” and “Jingisukan” (mutton barbecue). There are many theories as to the origin of the name ""Chanchan Yaki,"" such as ""because it can be made quickly (onomatopoeia “cha cha”),"" ""because my dad (Oto-chan) makes it,"" and ""because the griddle and spatula make a chunky sound when they are baking”. In Ishikari City, fishermen caught salmon in the early Showa period (around 1930) and on board grilled them on a griddle made from a drum. Salmon in Hokkaido have a long history, and the Ainu people used to catch them as a valuable food source. Hokkaido still boasts the largest salmon catch in Japan, and there are many local dishes that use salmon. ## Opportunities and Times of Eating Habits The sauce is often made to each family's taste by combining their favorite soy sauce with sugar, soup stock, mirin, oligosaccharides, and other ingredients. ## How to Eat The salmon and seasonal vegetables are covered with butter and steamed together, then seasoned with miso, sugar, mirin, and sake. The original ""chanchan-yaki"" is made with salmon cut into three pieces, but filleted salmon can also be used for easy preparation at home. The traditional way to cook chanchan-yaki is to grill it on a griddle, but nowadays it is more commonly cooked on a hot plate or in a frying pan. It is often baked in foil, and many younger generations prefer to put mayonnaise on it at the end. ## Efforts for Preservation and Succession It originated as a fisherman's dish in Hokkaido, but is now well known throughout Japan. Since the ingredients are readily available at supermarkets and other places, it is also made at home, not only in Hokkaido, but throughout the country.It is often served at local festivals and events. It is also taught in cooking classes as a local dish of Hokkaido. ## Ingredients - chum salmon (Oncorhynchus keta): 50g (increase or decrease as desired) - salt: a little - pepper: a little - A] Miso: 1／2 tbsp. - A] Sugar: a little - A] Mirin (sweet cooking rice wine): a little - A] Sake: a little - cabbage: 30g - onion: 15g - carrot: 3g - Lyophyllum shimeji (species of edible mushroom): 10g - green bell pepper: 5g - butter: 2g ## Recipe 1. 1. Season salmon with salt and pepper. 2. 2. Cut cabbage into chunks and onion into slices. Cut carrots into strips and green bell pepper into slightly thicker strips. Remove any stones from the shimeji mushrooms and break them into pieces. 3. 3. Place cabbage, onion, shimeji mushrooms, carrots and green pepper on aluminum foil. Top with butter and close the foil. 4. 4. Put water in a frying pan, add 3 and steam. ## Provider Information provider : Hokkaido University of Education and Culture, Yamagata, Mutsuko ![Image](Not found)" "# Imomochi(potato rice cake)／Imodango(potato dumplings) ｜ Our Regional Cuisines **Cuisine Name**: Imomochi(potato rice cake)／Imodango(potato dumplings) **Region**: Our Regional Cuisines ## Main Lore Areas All over Hokkaido ## Main Ingredients Used Potato, potato starch ## History, Origin, and Related Events “Imomochi” (potato rice cake) is a local dish that is easy to make at home using potatoes, one of Hokkaido's most popular agricultural products. In some areas, it is also known as ""Imodango” (potato dumplings). Besides Hokkaido, “Imomochi” are also produced in Gifu, Kochi, and Wakayama prefectures, but the type of potatoes used and the way they are made differ depending on the region. “Imomochi” is said to have originated in the early days of rice farming, when rice cakes were made using potatoes that were abundantly available at the time, instead of glutinous rice. In addition to potatoes, pumpkins are sometimes used, and even today they are known as ""Kabocha mochi” (pumpkin rice cake). During the pioneer days of the Meiji period (1868 - 1912), ""Imomochi"" was valued by the pioneers as a valuable source of protein. Because of its ease of preparation, it became a popular dish among the people. It was eaten during and after the war, when food was scarce, and is now a staple snack in Hokkaido. It is popular with people of all ages, from adults to children. ## Opportunities and Times of Eating Habits Potatoes are available year-round and are commonly eaten throughout the year. They are also made as a snack for children, and are still very popular among people of all ages. ## How to Eat It is very simple to make. Simply mash steamed potatoes, shape them into a ball, and bake them until they are browned. Only potato starch is used, but a small amount of flour is added to the potato starch to make it smooth to the palate. The potatoes are often made from baron potatoes, but other varieties of potatoes can also be used. The dish can be eaten with butter or dipped in a sweet and spicy sesame sauce, depending on the region and the household. They can also be cooked in various ways, such as baked with cheese inside, deep-fried, or added to soups. ## Efforts for Preservation and Succession It is still eaten today as a quick snack or light meal. It is sold at souvenir stores and highway service area kiosks, and is often served at restaurants. Recently, frozen ""imo-mochi"" and ""imo-mochi"" flour are sold at supermarkets, making it easy to make at home. ## Ingredients - potatoes: 800g - soy sauce: appropriate quantity - oilseed perilla: appropriate quantity - salt: small quantity - sugar: appropriate quantity - butter: appropriate quantity - white sesame seeds: appropriate quantity - starch: small quantity ## Recipe 1. 1. Boil the potatoes and put them in a mortar and pestle after they cool down until they become sticky like rice cakes. (If potato starch is added, mash the potatoes while they are still hot.) 2. 2. Roll 1 into a shape and bake in a hot frying pan with butter. 3. 3. Grind sesame seeds and sesame seeds, add sugar and soy sauce, and make sauce. 4. 4. Garnish with sauce. Top with butter if desired. ## Provider Information provider : Kouio Gakuen Culinary and Confectionery College ![Image](Not found)" "# Ishikarinabe(Ishikari hot pot) ｜ Our Regional Cuisines **Cuisine Name**: Ishikarinabe(Ishikari hot pot) **Region**: Our Regional Cuisines ## Main Lore Areas Ishikari region ## Main Ingredients Used Salmon, cabbage, radish, miso ## History, Origin, and Related Events “Ishikari Nabe” (Ishikari hot pot) is a typical local cuisine of Hokkaido. As the name suggests, it is a fisherman's dish from Ishikari Town, located at the mouth of the Ishikari River, famous for salmon. Salmon fishing has been popular in the Ishikari region since the Edo period (1603 - 1868). When celebrating a big catch, fishermen are said to have been rewarded with chunks and bony parts of freshly caught salmon, which they would put directly into a pot of miso soup. Around 1950, when Ishikari City's salmon haul seine fishing drew attention as a symbol of Hokkaido's fishing industry, many tourists flocked to the city to see it. When “Ishikari Nabe” was served to tourists who were waiting for the time to pull the seine out of the water, the dish was so delicious that it became well known throughout the country. ## Opportunities and Times of Eating Habits A classic winter nabe dish that warms the body during the cold winter months. Miso (soybean paste) is used to warm the body, and it is boiled in a large pot and eaten hot. Originally a fisherman's dish, it is now a standard home-style dish. It is also popular among tourists, and there are several restaurants in the Ishikari region that are famous for Ishikari nabe. ## How to Eat Ishikari nabe"" is a delicious nabe dish of chopped salmon meat and fish roe in a kelp broth with vegetables, seasoned with miso, and sprinkled with sansho (Japanese pepper) as an accent at the end.Vegetables often include onions, cabbage, leeks, radish, shiitake mushrooms, tofu, and other ingredients, but it varies from household to household. Some families add salmon roe on top for a luxurious taste, while others use butter to add flavor. Ishikari nabe is also rich in collagen, which is lost when salmon skin is grilled, and is known to be good for beauty. ## Efforts for Preservation and Succession In 2007, Ishikari City launched the ""Ishikari Nabe Revival Project"" to increase the number of restaurants serving Ishikari Nabe. In the same year, the ""Aki-Ajinokai"" was established to promote Ishikari Nabe, and September 15 was designated as Ishikari Nabe Day (registered with the Japan Anniversary Association) to promote the dish. The date is also a play on the Japanese word ""kuikoro,"" which means ""to eat. ## Ingredients - salmon: 400g - milt: small quantity - tofu: 1clique - salted salmon roe: small quantity - daikon radish: 150g - solidified jelly made from the rhizome of devil's tongue (konnyaku): 1 - carrot: 100g - shiitake mushrooms: 4 pieces - monk's quarters: 50g - shallot: 3 - spinach: 100g - white rape: 4 pieces - French beans: 50g - Juicy kombu: 3 pieces of 30g - soup stock made from konbu: appropriate quantity - Mixed miso] Miso: 100g - Mixed miso]Mirin (sweet cooking sake): 2 tbsp. - Mixed miso]Sugar: small quantity - salt: small quantity - powdered Japanese pepper powder: small quantity ## Recipe 1. 1. Cut the salmon into chunks, cut the milt into pieces of appropriate size, remove the muscles from the skin, and make them into barako. 2. 2. Cut tofu into cubes, tear konnyaku into bite-sized pieces, cut daikon, carrot, and shiitake mushrooms into half-moon or ginkgo (ginkgo) pieces, burdock root into thin strips, and scallion into diagonal slices. 3. 3. Boil Chinese cabbage and spinach, wrap spinach around a core of Chinese cabbage, tie in 3 or 4 places with thinly sliced kelp, and cut into 2 to 3 cm pieces. Fold the stringy part of the string beans by hand, and boil them green. 4. 4. Place kombu (kelp) in an iron or earthenware pot, place a bowl of miso (a mixture of miso, mirin, sugar, and salt) in the center, and place salmon, milt, sujiko, tofu, konnyaku, vegetables, etc. around the kombu. ## Provider Information provider : A Taste of Hokkaido"" by Akiko Nambu ![Image](Not found)" "# Nishin Zuke(pickled herring) ｜ Our Regional Cuisines **Cuisine Name**: Nishin Zuke(pickled herring) **Region**: Our Regional Cuisines ## Main Lore Areas Rumoi region ## Main Ingredients Used Herring, radish, cabbage, carrots, red pepper ## History, Origin, and Related Events “Nishin Zuke” (pickled herring) is a local dish that conveys the history of the herring industry in Hokkaido. From the late Edo period (around 1750) to the Meiji period (1868 - 1912), the herring fishery in Hokkaido, especially on the Sea of Japan side, was at the height of its prosperity. In spring, when large schools of herring come to the coast to spawn (which is called “Kuki”), the sea is often seen to be dyed white. The catch of herring reached its peak in the Meiji period, and at one time there were nearly one million tons of herring caught, but from around 1960, the herring population declined rapidly and the catch of herring was almost non-existent. At present, the herring, which are established in and around lakes and marshes such as Akkeshiko (Lake Akkeshi), are often caught, but the catches are nowhere near as large as they were in their heyday. “Nishin Zuke” is a local dish that has been made in households since the days when fishing for herring was at its peak. In those days, storing food to get through the cold winter was important, and pickles were used as one way to preserve it. It was made by marinating dried herring and vegetables together before winter arrives, which became known as ""Nishin Zuke"". The catch of herring has decreased, but it is still a winter family dish in Hokkaido. ## Opportunities and Times of Eating Habits Herring caught in the spring were dried and preserved as kipper, and in late fall they were pickled with vegetables and eaten in the winter. When herring were in abundant supply, every household used to make this dish. ## How to Eat Soak kipper in water with dissolved wood ash or rice water for 1 to 2 days. After that, rinse thoroughly, remove the scales, cut into 4 to 5 cm lengths, and marinate with cabbage, radish, carrots, etc. in rice malt and salt. The salt content is not so strong, and the use of rice malt to marinate the herring for a long period of time allows fermentation to progress, giving it a mellow taste and increasing the flavor and aroma of the herring.Daikon radish should be dried until supple, cabbage cut into chunks, and carrots cut into strips and added. Some families add bell peppers cut into strips. In a container for pickles, alternately layer rice malt, salt, herring, and vegetables, and place a weight on top of the container. The ingredients may be mixed and pickled from the beginning.In the past, it was stored outdoors because the taste changes more quickly if it is kept in a warm place. In winter, when the temperature drops below freezing, the water in the vegetables freezes, giving it a crunchy texture. Today, many households store them in refrigerators. ## Efforts for Preservation and Succession Although the number of households making pickled herring has declined, it is still readily available at supermarkets and other outlets, and is still eaten throughout Hokkaido. The Rumoi region, which once thrived on herring fishing, has excellent techniques for processing herring by chopping them up, and these techniques are still passed down today. ## Ingredients - daikon radish: 2.5kg - cabbage: 2.5kg - malted rice: 0.2kg - herring strips: 0.25kg - carrot: 0.2kg - ginger: 40～50g - red pepper: 2 or 3pecies - salt: 3% of weight - stone weight (as used on pickle-tub covers): ## Recipe 1. 1. Cut dried daikon radish into chunks, cabbage into chunks, and carrot and ginger into strips. Remove seeds from red pepper and cut into small pieces. 2. 2. Soak kipper in rice water overnight, remove scales, and cut into 4-5 cm pieces. 3. 3. Soak koji in warm water. 4. 4. Place all ingredients in a pickle barrel (pickle bowl), sprinkle with salt, and stir to combine. Flatten the surface and place a weight on top. ## Provider Information provider : Hokkaido University of Education and Culture, Yamagata, Mutsuko ![Image](Not found)" "# Hoshi Mochi(Dried rice cake) ｜ Our Regional Cuisines **Cuisine Name**: Hoshi Mochi(Dried rice cake) **Region**: Our Regional Cuisines ## Main Lore Areas Tsugaru Region ## Main Ingredients Used sticky rice, Sugar ## History, Origin, and Related Events It has long been a preserved food made during the extremely cold season to take advantage of the cold and humid climate. It is also called “Korimochi”, and made in the Tsugaru region, especially famous in Goshogawara City. In the past, frozen rice cakes that looked like a curtain hung from the eaves of houses were a midwinter tradition. The rice cakes are made by adding more water than usual, cutting them, tying them into long strips of straw. Then, dipping them in water on a cold day, hanging them outdoors to freeze, and finally air-drying them. The whole process takes about two months and is very time-consuming. In the old days, the entire community worked together to make them, and they taste best when made in February, the coldest month of the year. ## Opportunities and Times of Eating Habits Because it was easy to store and rich in nutrition, it was a valuable snack to be eaten in the fields during the busy farming season from spring to summer. It was also popular as a snack for children because it was easy to eat and had a hint of sweetness. The best dried rice cakes can be easily broken by hand, and have a unique crispy texture and crumble in the mouth. ## How to Eat In the old days, each household had a ""dried rice cake master"" who was in charge of making them at the right time, and keeping an eye on the weather. Variations of dried rice cakes are sometimes made by adding ingredients such as sesame, roasted soybeans, green shiso, pumpkin, walnuts, red ginger, and peanuts. They can be colored. They are eaten as is, or lightly roasted so a hint of sweetness of the rice can be tasted. They are also delicious with brown butter or butter with soy sauce, or deep-fried. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Today, the opportunity to make dried rice cakes at home is decreasing due to the harshness of the work in the extreme cold. Also the fact is that logistics have become more convenient and preservative food is less necessary during the winter months. Nowadays, some farmers and families who carry on the tradition continue to produce dried rice cakes, and confectionary makers also produce them as souvenirs. The tradition is now being sought to be passed on so as not to extinguish it. ## Ingredients - Sticky rice: 4.5 kg (=3 sho) - Sugar: 300g - Salt: 20g - Water: 1440ml - Sesame seeds: 1 small plateful ## Recipe 1. 1. Wash sticky rice and soak in water for a day and night. 2. 2. Drain off the water and steam the rice in a steaming basket. 3. 3. After steaming, put the rice into a rice-cake pounding machine to make rice cakes. Add salt. And add water several times along the way. 4. 4. After the rice has been thoroughly pounded, gradually add sesame and sugar to the rice and pound more thoroughly. 5. 5. Place a plastic sheet into a box and pour the rice cake mix in. Cover the surface with plastic. 6. 6. On the second day after pounding, remove the plastic and turn upside down. 7. 7. On the third day, cut the rice cake into pieces (10cm×6cm). 8. 8. At night, when the weather is coldest, tie the cut rice cakes into a braid. Tie 7 pieces of rice cake into a single strand. Then, tie it together with another strand to make a single set. 9. 9. After tying the rice cakes, put them in a box and fill the box with lukewarm water of about 35 degrees Celsius. Leave until the rice cakes are soft to the touch.(Leave for about 2 hours without changing the water). 10. 10. Remove the rice cakes from the box, hang them on a pole, and leave them outside in the cold air.(When you take out the rice cakes while they are still soft and expose them to the cold air, they will harden. In the morning, the rice cakes will be completely white.) 11. 11. In the cold evening, soak the rice cakes in warm water (about 40 degrees Celsius) and hang them on a pole to dry again. If too many rice cakes are placed in the warm water at once, they will stick together and the water temperature will drop rapidly. Be careful not to soak the rice cakes in the warm water for too long, or they will become too soft. 12. 12. Dry the rice cakes for at least one month. 13. 13. The best place to dry is where there is a slight breeze. If the breeze is too strong, the rice cakes will crack. Dried rice cakes should be made around the time of the coldest day in winter. ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Hittsumi (Wheat Flour Dumpling Soup) ｜ Our Regional Cuisines **Cuisine Name**: Hittsumi (Wheat Flour Dumpling Soup) **Region**: Our Regional Cuisines ## Main Lore Areas Southern Region ## Main Ingredients Used Wheat flour, chicken, carrot, gobou (= burdock), Japanese leek ## History, Origin, and Related Events Local cuisine from southeastern Aomori Prefecture to north-central Iwate Prefecture, which was the territory of the former Nanbu domain. In the Nanbu region, where the cold climate was not suitable for rice cultivation, farmlands spread out. Therefore, dishes using minor grains, wheat flour, and buckwheat flour have been handed down from generation to generation. According to one theory, ""hittsumi"", wheat flour dumpling, has been made since the Heian period (794-1192). It is popular as a soup with a variety of ingredients that can be served as both main and side dish. It has been easily made not only during the postwar food shortage period, but also up to the present day. ## Opportunities and Times of Eating Habits In the southern region of Aomori, wheat has been produced since ancient times. People kneaded wheat flour, stretched and pinched it into small pieces, and then cooked it in a pot. This stretching move is “hipparu” in Japanese, so it is said that the dish name came from this action. Ingredients and soup stock vary from region to region, season to season, and household to household. In coastal areas, crab and seafood are used, while in mountainous areas, chicken is often used and plenty of seasonal vegetables are added. As opposed to noodles, which are also made of flour, ""hittsumi"" does not need to be stretched and cut. It has been a beloved homemade dish because it only needs kneading and pinching, and is an easy- to-cook tasty dish. ## How to Eat The trick is to let the dough rest enough after kneading until it becomes stretchy. This creates a unique, firm texture. In the old days, the dough was kneaded during the lunch break and then laid out to be ready for dinner. When you pinch off some pieces from the dough, and put them in a pot, they will cook and rise to the surface. That is the most delicious timing to scoop them out with the other ingredients and soup. The soup with ""hittstumi"" in a broth with large pieces of crab is a special coastal feast. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In Hachinohe City, this dish is very popular along with senbei soup. Both are common dishes eaten in homes even today. The ""hittsumi"" seasoning and ingredients vary from household to household, and the homemade taste is unique to each family. It is often served at local restaurants. Products such as ""hittsumi"" mix and pre-made nabe sets are now sold. ## Ingredients - Wheat flour: 500g - Water: a little less than 2 cups - Chicken: 200-250g - Carrots: 1 medium size - Gobou (=burdock): 1 medium size - Japanese leek: 3 medium size - Sake: A little - Soy sauce: as needed - Dashi (=Japanese soup stock): 10 cups - In addition, shiitake mushrooms, seasonal wild vegetables, regular vegetables, and mushrooms can be added.: ## Recipe 1. 1. Add a little less than 2 cups of water evenly to the wheat flour and knead to a soft consistency. 2. 2. Cover 1 with a wet dish towel and let it rest for 1 hour to half a day. 3. 3. Cut chicken into bite-sized pieces. Shave carrots and gobou(=burdock) . 4. 4. Put Dashi (=Japanese soup stock), chicken, carrot, and gobou(=burdock) in a pot and bring to a boil to make soup. 5. 5. Hold the dough in your left hand, spread them thinly with both fingers, tear them apart, and spread them one by one into the simmering broth. 6. 6. Finally, season with soy sauce and sake. Sprinkle diagonally sliced japanse leek, then turn off the heat. 7. 7. If kneaded well, the soup won’t thicken.If you rest the dough overnight, it will spread even better. When eating ""hittsumi"", it is best to knead it during lunch break, let it sit, and make it for dinner. ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Mizu to Hoya no Mizumono (Sea squirt and Mizu soup) ｜ Our Regional Cuisines **Cuisine Name**: Mizu to Hoya no Mizumono (Sea squirt and Mizu soup) **Region**: Our Regional Cuisines ## Main Lore Areas Tsugaru Region ## Main Ingredients Used Mizu (=elatostema umbellatum), Hoya(=Sea squirt) ## History, Origin, and Related Events During the short summer of the Tsugaru region, locals enjoy a dish called ""Hoya Mizu"" which is made from seasonal ingredients. This dish is a combination of fresh ""hoya(=Sea squirt)"" and ""mizu (=elatostema umbellatum)"" mixed together with a ""dashi(=Japanese soup stock)"" made from ""konbu(=kelp)"". The locals say ""hoya (=sea squirt) goes with mizu (=elatostema umbellatum)"" because these two ingredients complement each other perfectly and are symbolic of summer cuisine. To fully appreciate the unique flavor and texture of ""hoya(=Sea squirt)"", you should visit the local area. The dish has a slightly unique scent and texture which, when combined with the refreshing and crunchy texture of ""mizu (=elatostema umbellatum)"" and the taste of the ""konbu dashi (=Japanese soup stock made from kelp)"", create a delicious and unforgettable dish. ## Opportunities and Times of Eating Habits This home-style dish is indispensable in summer. ""hoya(=Sea squirt)"" is a delicacy that boasts all five flavors - bitterness, saltiness, sweetness, sourness, and umami. And when combined with fresh and green ""mizu (=elatostema umbellatum)"", it creates a mature and rich taste. Even though it's not commonly known as a local dish, it's an easy-to-make side dish that can be enjoyed by anyone at home. Aomori Prefecture is famous for its abundance of natural ""hoya(=Sea squirt)"", and traditional diving fishing method is carried out here. Natural sea squirt contains less bitterness and more sweetness than the farmed ones and is also rich in glycogen, which helps in recovering from fatigue. ## How to Eat ""Hoya(=Sea squirt)"" is a strange-looking ingredient that is orange in color and about the size of a fist. It is sometimes called ""sea pineapple"" because of its appearance. To prepare it, you need to cut into the bumpy outer skin and drain the water inside. Then, you can eat the pale yellow flesh. The juice that comes out is also fragrant and can be used. ""Mizu (=elatostema umbellatum)"" is a type of mountain vegetable that is commonly found in the Tohoku region and can be harvested from spring to autumn. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)This dish has been passed down as an easy-to-make everyday meal at home, both in the past and now. It has also become a popular menu item at izakayas and small restaurants during the summer. Although its strong flavor may not be preferred by many children, it is a familiar dish enjoyed by people of all ages and genders. ## Ingredients - Mizu (=elatostema umbellatum): 1 handful - Hoya (=sea squirt): 5 - [Dashi (=Japanese soup stock)] Kombu(=kelp): 3cm(=1inch) - [Dashi (=Japanese soup stock)] Water: 600ml - [Dashi (=Japanese soup stock)] Salt: 1 tbsp. ## Recipe 1. 1. Take the ""Mizu (=elatostema umbellatum)"", remove the leaves, and peel the skin. Fold it into bite-sized pieces, about 3-4cm, and wash it. Boil water in a pot, add a pinch of salt, and boil the ""mizu"". Once it turns a vibrant green color, transfer it to cold water. Drain the ""Mizu"" afterward. 2. 2. Remove the skin and juice from the ""hoya(=Sea squirt)"", take out the internal organs, and rinse it with water after rubbing it with salt. Cut it into bite-sized pieces. 3. 3. Cut the konbu(=kelp) into thin strips, about 3-4cm long. 4. 4. Put the konbu(=kelp) in to make the dashi (=Japanese soup stock), season it with salt, and let it cool. 5. 5. Combine the ""mizu"" from step 1 and the ""hoya(=Sea squirt)"" from step 2, and place them in a small bowl. Pour the dashi (=Japanese soup stock) from step 4 into the bowl. ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Ika Menchi (Squid hamburger) ｜ Our Regional Cuisines **Cuisine Name**: Ika Menchi (Squid hamburger) **Region**: Our Regional Cuisines ## Main Lore Areas Tsugaru Region ## Main Ingredients Used Squid, Cabbage, Carrot, Onion ## History, Origin, and Related Events It is a home-cooked dish spread in Tsugaru region, and made from minced ‘Geso’, squid legs left over after preparing squid sashimi, mixed with vegetables like onions and carrots, and wheat flour, then deep-fried. There are some stories behind the dish, but it is mainly said that people cooked it not to waste precious squid and to make the most of vegetable scraps just after the end of the war When Food was scarce. The flavor of squid, popping texture, sweetness from vegetables and crunchy flavor have made the dish very popular among all ages. ## Opportunities and Times of Eating Habits Basically, it is an ordinary home-cooked food. Every home has own recipe; it is grilled in some home instead of deep-fried. You can find one in local markets or supermarkets as a classic dish with reasonable price. It is a casual food like fast food, and people can replace to other ingredients, too. Many restaurants offer it as a local cuisine, and some of them serve ‘Ika menchi don’, put ‘Ika menchi’ on top of rice in a bowl, or ‘Ika Mench’ hamburger. ## How to Eat Pre-cook squid and mince whole parts of squid. If you use food processor, the texture of the dish will be fluffy, if you mince roughly with knife, you can enjoy bouncy squid texture. Mix minced squid with vegetables and wheat flour, then knead them. Beaten eggs are added in some home. You can add pickled ginger or ‘edamame’ beans, tofu, ‘Nagaimo’ Japanese yum for texture, or curry powder for flavor. It is the best when it is freshly fried for full-flavor. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is widely prevailed as an ordinally dish, and each home has ‘own flavor’. Each region has been promoting its own dish like ‘Ajigasawa Ika Menchi’ or ‘Hirosaki Iga Menchi’. A group to promote this food was formed in Hirosaki City and is actively working. ## Ingredients - Squid: 2 (260g) - Cabbage: 40g - Carrot: 30g - Onion: 100g - Frying oil: As needed - Red chili pepper: 10 - [Seasoning A] Salt: 1 tsp. - [Seasoning A] Pepper: A little - [Seasoning A] Wheat flour: 3~4 tbsp. ## Recipe 1. 1. Separate squid’s body and legs and clean the body. Chop body into some pieces, then mince with food processor until you see some smaller chops. Finely mince legs with knife. 2. 2. Finely mince carrots, then heat them in the microwave for a minute. 3. 3. Mince cabbage. (with 5cm square) 4. 4. Mix 1~3 and add salt and pepper. Add wheat flour to prevent ingredients from fall apart and adjust dough moisture. Separate dough equally in the cooking bowl, then knead 10 hamburgers by hand with vegetable oil. 5. 5. Deep-fry chili pepper followed by 4. It’s ready when the dough becomes golden brown and looks crispy. 6. 6. Serve on a plate. 7. 7. Originally, it’s cooked only with squid legs. You can use any squid legs and season vegetables. You can also chop ingredients roughly to enjoy different texture, or add cheese for kids. ## Provider Information provider : Ms. Ikuko Kitayama from Shibata Gakuen University Junior College ![Image](Not found)" "# Sake no Iizushi (Fermented salmon sushi) ｜ Our Regional Cuisines **Cuisine Name**: Sake no Iizushi (Fermented salmon sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Tsugaru Region ## Main Ingredients Used Salted salmon, bamboo shoot, glutinous rice ## History, Origin, and Related Events In Tsugaru region, surrounded by snow during the winter, people harvest farm products and hunt fish as much as possible during the harvest season, and preserve food by drying or pickling them. Rice played many roles not only as a staple food, but also as a malted rice and bran. ‘Iizushi’ is one of the dished made as a preserved food by utilizing fermenting glutinous rice. ‘Iizushi’ with salmon is considered as a lucky food because of its vivid color, and it’s a very special delicacy as salmon was precious and costly and only few families can afford it. ## Opportunities and Times of Eating Habits Originally, ‘Iizushi’ is a dish fermented without vinegar by mixture of malted rice and glutinous rice in the cool place to make lactic acid bacteria active. Bamboo leaves prevent the dish from going bad. However, vinegar is often used these days because global warming makes it difficult to ferment in the low temperature. ‘Nemagari’ bamboo shoot is also mixed with the ingredient when people make this dish in a bulk. It is considered auspicious because it contains ‘red and white’; salmon color associates with red, and ‘Nemagari’ bamboo shoot and rice is white. Shark or atka mackerel is sometimes replaced with salmon. ## How to Eat Place vinegared salmon, ‘Nemagari’ bamboo shoot, softly-cooked glutinous rice into a barrel alternatively in layers. Cover these layers with rice and bamboo leaves. Put the cover and stone weigh, and leave it for a couple of days. Sweetness from rice and lactic acid makes unique deep flavor. You can enjoy deeper flavor with traditional process with malted rice. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)The decreasing number of people make ‘Iizushi’ at home because it takes time and efforts, and the temperature doesn’t get lower in winter compare with the past. The groups organize events and cooking classes, serve local cuisine, or promote one in the social media to preserve traditional local dishes in danger of extinction. ## Ingredients - Light-Salted salmon (middle size): Half body (You can use trout, too) - Bamboo shoot (bottled ‘Nemagari take’): 1bottle (900ml) - Glutinous rice: 3 cups - 5-time diluted vinegar: 7 cups - Carrot: Approx.5cm (Julienne cut) - Ginger: 1／2 pack (Julienne cut) - [Seasoning A] Chili pepper: 2 (cut in round slices after removing seeds) - [Seasoning A] Mirin(=sweet rice wine): 3 tbsp. - [Seasoning A] Sake: 2 tbsp. - [Seasoning A] 5-time diluted ‘Gobaisu’ diluted vinegar: 3 tbsp. - [Seasoning A] Salt: 2 tsp. - Bamboo leaves: As needed (Quickly boiled in hot water with two pinches of salt, then wrap them to freeze) - Stone weight: 1 (6kg) - Sushi barrel or bottom-flat container Lay open the mouth of a plastic bag to make it easier to fill with salted salmon: ## Recipe 1. 1. Marinate slices salmon with skin (70~80g) with diluted ‘gobaisu’ (Vinegar: Water = 01時04分) for a half of day. (Salt will be removed by being marinated with vinegar.) Keep marinated salmon in a fridge in summer. 2. 2. Rinse bamboo shoots in the salty boiled water, then cool them in a fridge. 3. 3. Cook glutinous rice soft. 4. 4. Add Seasoning A, carrots and ginger to the rice while it’s hot. Let it cool. 5. 5. Put a plastic bag into the barrel, layer the ingredients by following order. Press the ingredients to prevent from any gaps in between.1. Place salmon facing its skin up without any gap in between.2. Place bamboo shoots putting the thin side center.3. Place carrots and ginger, then cover with the rice. (No need to make them flat) 6. 6. Place rice in the end, then cover with bamboo leaves. 7. 7. Seal the plastic bag, then place a stone weight. Keep refrigerated in summer. 8. 8. Ready to eat next day, but it’s the best to eat after a couple of days. 9. 9. Recommended to add a bit more vinegar and salt in summer. ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Nerikomi ｜ Our Regional Cuisines **Cuisine Name**: Nerikomi **Region**: Our Regional Cuisines ## Main Lore Areas The Tsugaru region ## Main Ingredients Used Sweet potatoes, dried shiitake mushrooms, carrots, konjac, field peas, and fried tofu ## History, Origin, and Related Events It is said to have its roots in Buddhist vegetarian cuisine and was created long ago by the monks of the 33 temples of the ""Hirosaki Zen Forest"" who made “kuzuyose” from vegetables collected through almsgiving. The colorful vegetables are beautifully arranged to make them shine for a dish that is pleasing to the eye. Its name comes from the fact that ""arrowroot (kudzu)"" is added to boiled vegetables and kneaded. It is characterized by the heavy use of sugar to make it sweet and delicious, and it was served not as an everyday dish but as an accompaniment to New Year's dishes or as a hospitality dish for ceremonial occasions. While it has the aspect of being a side dish, it is also thought to have had a role similar to what we would call a sweet in modern times. ## Opportunities and Times of Eating Habits In the Hirosaki region, there is a tradition of always eating nerikomi at times of celebration and condolences. This dish is similar to ""kokusho"" and ""noppei"", and its characteristics include adding konjac to seasonal vegetables, making plenty of broth, and adding potato starch to thicken it. Since it is a cold region, it is said to have been made thicker so that it does not cool down so quickly. Depending on the season, ""nerikomi"" is made using mainly seasonal vegetables, such as peas in early summer, taro in autumn, and field peas in winter. For important occasions, chestnuts and salmon roe are sometimes added to make it more luxurious. ## How to Eat Cut the ingredients into cubes, boil in soup stock, season with sugar and salt, and thicken with potato starch dissolved in water. Sometimes a small amount of soy sauce is added for flavor. Because of its strong sweetness, it is often added to meals as a palate cleanser. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In 2008, the Tsugaru Food Heritage Certification and Promotion Committee selected it from among traditional local cuisines that have been nurtured and passed down through the history and climate of the Tsugaru region as “Tsugaru Food Heritage,” and is working to spread and popularize it. The Aomori Goshogawara Green Tourism Council also holds courses to promote the cuisine, and there are also farmhouse inns that actively incorporate local cuisine. ## Ingredients - Dried shiitake mushrooms: 15g - Carrot: 100g - Square konjac: 200g - Sweet potatoes: 240g - field peas (canned): 25g - Soup stock: An appropriate amount - Fried tofu: 40g - Potato starch: 20g - [Seasoning A] Sugar: 50g - [Seasoning A] Sake: 40ml - [Seasoning A] Mirin: 40ml - [Seasoning A] Salt: 4g ## Recipe 1. 1. Cut the konjac into chunks and parboil. Cut the sweet potatoes into large chunks and soak them in water. Cut the carrot into small chunks and cut the fried tofu into thin pieces. 2. 2. Pour the soup stock into a pot and simmer the carrots, konjac, and sweet potatoes. 3. 3. When 2 becomes soft, add fried tofu, season with Seasoning A, thicken with potato starch dissolved in water, and add the field peas. ## Provider Information provider : ""Aomori Prefecture Council for the Promotion of Improved Dietary Habits"" ![Image](Not found)" "# Niaekko ｜ Our Regional Cuisines **Cuisine Name**: Niaekko **Region**: Our Regional Cuisines ## Main Lore Areas The Shimokita region ## Main Ingredients Used Daikon radish, carrot, bracken, burdock, fried tofu, and tofu ## History, Origin, and Related Events ""Niaekko"" is a local dish of the Shimokita region. In the Shimokita region, where rice cultivation was difficult due to the many cold weather damages caused by Yamase, various ingenuity was developed to secure food. Most of the vegetables were roots such as radishes, carrots, and burdock roots, and wild vegetables were preserved by salting or drying them. """"Niaekko"" was made using such ingredients when the autumn radish harvest began. It is served on the dining table in everyday life as well, but it was always served in large quantities when people gathered, such as for ceremonial occasions. It is sometimes called “niekko.” ## Opportunities and Times of Eating Habits It is characterized by using bracken and fern harvested in season and preserved by salting or drying. Nowadays, it is often boiled and frozen after harvesting. It was customary to make this ahead of time in large quantities as a home-cooked dish from autumn to winter, to serve at ceremonial occasions, and as vegetarian food during the Lunar New Year, and for women to take a break. During the colder months, locally-harvested rock nori is sometimes added to make the dish even more luxurious. ## How to Eat Cut the vegetables into thin strips and stir-fry them in oil, then add the drained tofu while breaking it up and stir-fry some more. Add seasonings and simmer until the liquid evaporates. Lastly, nori is added, or sometimes, rock seaweed is added during its harvest season. It is a simple yet elaborate hospitality dish, such as rehydrating salt-preserved bracken in water over time and pre-boiling radish before stir-frying. Since it is eaten during the colder seasons, it is often stored as is and eaten over several days. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is becoming less common to do time-consuming tasks such as salting wild vegetables at home, and the trend toward nuclear families has led to fewer opportunities to cook large amounts in large pots as well. In an effort to pass down nutritious and healthy local dishes to the next generation, schools are proactively serving them as part of school lunches, and JA and local groups are working on sharing recipes and other initiatives to pass them down. ## Ingredients - Daikon radish: 1 - Small carrot: 1 - Warabi: 180g - Burdock: 1 - Fried tofu: 3 - Tofu: 1 - Soy sauce: 4 tbsp. - Mirin: 2 tbsp. - Salt: a pinch - Sake: 2 tbsp. - Salad oil: 2 tbsp. ## Recipe 1. 1. Chop all the ingredients into strips. 2. 2. Boil the dikon radish quickly and squeeze it. (To remove the pungency and odor) Drain the water from the tofu. 3. 3. Fry the tofu in oil, add the carrots and burdock, and stir-fry. Then add the bracken and fried tofu in that order and stir-fry until softened. 4. 4. Once all of the ingredients are cooked, add the radish, season with soy sauce, mirin, salt, and sake, and bring to a boil. It is done. ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Nasu no Akashiso-maki (Aubergine and red shiso leaf rolls) ｜ Our Regional Cuisines **Cuisine Name**: Nasu no Akashiso-maki (Aubergine and red shiso leaf rolls) **Region**: Our Regional Cuisines ## Main Lore Areas Tsugaru region ## Main Ingredients Used Aubergine, shiso leaves ## History, Origin, and Related Events This is an everyday staple in the Tsugaru region, handed down in each family since olden times, that combines the aubergines and shiso leaves that are gathered in large quantities during summertime. It is quite a simple dish: the aubergines are cut into long slices and spread with miso, then wrapped in shiso leaves and fried. While often made with red shiso leaves, green ones can be used too. They are served as a regular side dish, and are not made especially for any festivals or seasonal celebrations. ## Opportunities and Times of Eating Habits As aubergines and shiso leaves come into season in summertime, they are made as an everyday side dish during that time. They are made in large quantities, and not only can they be eaten fresh, the leftovers can be chilled overnight in the fridge and eaten cold the next day. The shiso leaves and miso sauce pair well with the aubergine, and they are a valuable way to stimulate the appetite in summer, when you might not be very hungry. ## How to Eat The rolls are simple to make and do not require any expensive ingredients, so they come in handy for home cooking. Their strong flavor means they are good as a side dish with rice, or as a snack with drinks. Each household's miso sauce will vary in taste. Just cut the aubergines into large pieces, and wrap them up: it's a simple home-cooked dish, but when cut neatly to matchstick size and wrapped carefully in larger shiso leaves, they can also serve as light refreshments when entertaining guests. They look even more impressive when the rolls are arranged with alternating red and green leaves. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The dish is handed down from parent to child as an everyday home cooking staple. It is well-known to younger generations, and has spread far and wide. It is also often sold in supermarkets at the fresh foods corner. As it is a well-known hallmark of modern eating that anyone can reproduce easily, there are many people who share their own individual recipes on social media and so on. ## Ingredients - Aubergines: 2 - Shiso leaves: 16 - Miso: 4 tbsp. - Sugar: 1 tbsp. - Sake: 1 tbsp. - Oil: Just a little ## Recipe 1. 1. Cut each aubergine lengthways into 8 equal portions. 2. 2. Mix together the seasonings. 3. 3. Season the aubergine slices, and wrap each in a shiso leaf. 4. 4. Coat a frying pan with the oil, and fry the wrapped slices on both sides. 5. 5. If the aubergine slices are difficult to cook through fully, add them to a pan with a little water, cover the lid and steam them first. ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Taranoko-ae ｜ Our Regional Cuisines **Cuisine Name**: Taranoko-ae **Region**: Our Regional Cuisines ## Main Lore Areas Tsugaru region ## Main Ingredients Used cod roe, carrot, freeze dried tofu, green onion, konjac noodles, salt ## History, Origin, and Related Events Cod has long been an essential part of the New Year's celebration in Aomori Prefecture. Until around 1945, it was a tradition to thread a rope through the gills of a large cod and drag it along a snow-covered road to bring it home at the end of the year. After the fish had been cleaned, its head, middle bone, fins, and entrails were made into “jappa soup”, and its eggs were made into ""cod roe,"" or preserved in a sweet salt. ""Taranoko-ae "" is a dish with seasoned and boiled radish, frozen tofu, carrots, konjac noodles, etc., are mixed with shredded cod roe. The seasoning varies from household to household, including salt, soy sauce, and miso. When served during New Year's or on festive occasions, carrots are indispensable, as their bright orange color is valued as a good-luck charm. ## Opportunities and Times of Eating Habits Although considered a New Year's dish, it is a home-style dish that is eaten on a daily basis during the winter months. As the Japanese character for cod consists of a character for fish and snow, cod is in season during the winter. The cod spawns during the extremely cold season, making them fatty and yielding large cod roe. Since cod roe is large in size and does not last long, most of it is consumed locally. ## How to Eat It is often served with a variety of ingredients such as carrots, radish, frozen tofu, and konjac, but it is also often served with a single vegetable, such as carrots alone. In both cases, the simple yet rich flavor of the vegetables and the cod roe is the main feature of the dish. It can be eaten for several days as a pre-cooked dish, or served hot over rice, or left overnight and served with a bowl of rice that has absorbed the flavors, making it a favorite among all generations. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)Because it can be made easily with a few ingredients and because cod roe is in season and readily available at low prices, it has become a local home cooking tradition. Each family has its own taste, which is passed down from mother to child. A group in Hirosaki City is also working to pass on the traditional Tsugaru taste. ## Ingredients - carrots (about 500g): 3 - Cod (300 g or 150 g of salted cod): - freeze-dried tofu: 2 slices - green onion: 1／2 - konjac noodles: 1 bag - cup sake: 1／2 - salad oil: 1 tablespoon - salt for soaking the cod roe: 1 handful ## Recipe 1. 1. Pre-marinating procedure of codSprinkle a handful of salt on the cod and leave for about 2 days. (The cod will become firm and tight.) If it is difficult to obtain cod roe, you can use salted cod roe (Alaska Pollack). 2. 2. Quickly soak konjac in boiling water and cut into 3 cm pieces. 3. 3. Rehydrate freeze-dried tofu and cut into 3 cm strips. 4. 4. Cut green onion into small pieces. 5. 5. Julienne the carrot. 6. 6. Put salad oil in a pan and add cod roe and sake over low heat. Add konjac and carrot and saute. Stir-fry until all the water is absorbed. 7. 7. Turn off the heat, add the green onion, and mix. ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Kinka mochi ｜ Our Regional Cuisines **Cuisine Name**: Kinka mochi **Region**: Our Regional Cuisines ## Main Lore Areas southwestern region ## Main Ingredients Used Flour, walnuts, miso, brown sugar. ## History, Origin, and Related Events In the southern region, which has suffered from cold damage to rice cultivation caused by the ""Yamase"" (the name given to a cold Pacific wind) since ancient times, a culture of minor grains such as wheat, millet, Japanese millet and buckwheat developed. ""Kinkamochi"" is an unusual local delicacy born from this environment. It is made from brown sugar, walnuts and miso paste, wrapped in a flour skin, shaped into a half-moon shape and boiled. It is said to have been named ""kinka mochi"" (kinka meaning gold coin) because brown sugar was very expensive and a luxury item, and has been made by households for more than 100 years, offered at Buddhist altars on the Oobon (Bon Festival) and to agricultural deities for the New Year. It is also called 'bahorimochi' because its half-moon shape resembles a woven hat worn during farming, ""kamasu mochi"" because it resembles a grain storage bag called a ""kamasu"", and ""mimikko mochi"" and 'kai (shellfish) mochi' because of the similarity in shape. ## Opportunities and Times of Eating Habits It was an essential part of Bon and New Year's Day offerings. It was also popular as a snack between farm work, but as it uses expensive brown sugar and walnuts, which are very time-consuming to shell, it is thought that it was mainly a food for special occasions. In the past, the taste of the bean paste was passed down from grandmother to mother to daughter, and each family had its own unique taste, but nowadays fewer and fewer families make their own. ## How to Eat It is eaten by biting into it, but the red bean paste inside is as hot as the ""sauce"", so first-time eaters need to be careful. It is a common sight to see children getting the thick, black bean paste on their hands and clothes. The crunchy texture of the walnuts, the rich flavour of the brown sugar and the sweet and sour bean paste made with miso will keep you coming back for more. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)Although the number of households with two working parents and nuclear families is on the increase and opportunities to make this dish on a daily basis at home are decreasing, it is expected to be passed on through childcare support activities and nutritional education, as it is a local food appreciated by children. ## Ingredients - [Dough] flour: 300 g - [Dough] salt: 1／3 teaspoon - [Dough] Boiling water: approx. 400 ml - [Filling] walnuts, coarsely chopped: 50 g - [Filling] Miso (homemade): 17 g - [Filling] brown sugar: 100 g ## Recipe 1. 1. sift the flour with salt. 2. 2. Add boiling water to 1. Knead until the mixture is about the size of an earlobe. 3. 3. divide the dough into 90 g portions. 4. 4. dust the dough from step 3 with flour and roll it out, indent the middle, spread a thin layer of miso paste, add a walnut and a little less than a teaspoon of brown sugar each, and wrap it in the dough. When wrapping, make a half-moon shape. 5. 5. place in boiling water and bring to a boil. After 3-5 minutes from floating, remove from the hot water, place in water and wash gently.(Washing in water makes the dough shiny) ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Ichigo Ni ｜ Our Regional Cuisines **Cuisine Name**: Ichigo Ni **Region**: Our Regional Cuisines ## Main Lore Areas Southwestern region ## Main Ingredients Used Fresh sea urchin, abalone, green perilla, green onion ## History, Origin, and Related Events This is a local dish passed down from the Pacific coast of Hachinohe City and Hashikami Town, as well as others. It is a luxurious dish using only high quality ingredients, such as sea urchin and abalone in a clear broth soup. It is said to have originated in the old days when fishermen dived for sea urchins and abalone and heartily boiled them on the beach. In the Taisho era, it came to be a ryotei (Japanese-style restaurant) dish and was served in beautifully arranged bowls. ""Ichigo-ni"" got its name from the golden sea urchin floating in the milky white broth produced from abalone extract and other ingredients, as it looked like a hazy wild strawberry in the morning dew when served in a bowl. The elegant and stylish name became popular, and in modern times, it has been passed down from generation to generation with care as an essential dish for weddings and other celebratory occasions. ## Opportunities and Times of Eating Habits As the saying goes, 'Sea urchin becomes tasty around the time green perilla comes out,' and it is around July when sea urchin is in season. It is elegant and luxurious in appearance, and locals always make this dish as a ""Hare-shoku"" soup for Obon, New Year's, and other celebratory occasions. The quality and freshness of the ingredients are the deciding factors in its simplicity, and it is a taste that is unique to the local area, where especially high-quality sea urchins are caught. Many people go out of their way to try it because they cannot get it anywhere else. ## How to Eat This is an authentic dish that makes the most of the flavors of its ingredients. It's a simple dish where the fresh sea urchin and abalone are quickly simmered in water or bonito flakes broth, seasoned with a small amount of soy sauce, and topped with shredded green perilla. The sea urchin melts on the tongue, the abalone is crisp, and the deep sea aroma is accented by the green perilla leaves making it an irresistibly perfect dish. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)In the past, it was a dish that was eaten everyday in every household, but as time went by, sea urchin and abalone came to be treated as luxury foods, so it can no longer be considered a dish to have on hand. Although the number of people cooking it at home has declined, a local business developed a canned product in 1980, which has become known throughout the country as a souvenir. Every July, Hashikami Town holds the ""Hashikami Ichigo-ni Festival,"" offering ""Ichigo-ni"" at beach prices to attract fans. ## Ingredients - fresh sea urchin: 200g - large abalone: 1 - green perilla leaves: 5 - green onion: 1／2 - salt: A pinch - sake: A little - soy sauce: A little ## Recipe 1. 1. Remove the abalone from its shell, remove the scales, and cut into thin slices. 2. 2. Put the white onion in water. 3. 3. Finely chop the green perilla leaves. 4. 4. Put some water in a pot and when it comes to a boil, season it, add the sea urchin and abalone, bring to a boil, turn off the heat and season to taste. 5. 5. Put an appropriate amount into bowls and top with drained white onion and (green perilla). 6. 6. Do not cook too much, as overcooked fish will become tough.Add just enough soy sauce for aroma. ## Provider Information provider : ""Food Culture and Tradition Guidebook""(Aomori Prefecture) ![Image](Not found)" "# Mameshitogi ｜ Our Regional Cuisines **Cuisine Name**: Mameshitogi **Region**: Our Regional Cuisines ## Main Lore Areas Nanbu Region ## Main Ingredients Used Green soybeans, blended rice flour (non-glutinous rice flour + glutinous rice flour), sugar ## History, Origin, and Related Events An unprocessed dessert made by mixing and kneading flour and sugar into green soybeans that have been boiled and mashed. The “shitogi” part refers to the dish made with rice crushed into flour – said to be a prototype to present day mochi – and once used as an offering at shrines all over the country. The Nanbu region was often beset by cold weather that damaged crops, and with rice being so precious, soybeans were added to the recipe so it could still be made. Thus it became known as “mame (bean) shitogi.” Every household had a large amount of soybeans as they grew them to use to make miso soup. On sunny days, people would make their offerings to the mountain god or god of agriculture, praying for good health and abundant crops. Afterwards, they would either steam or grill the ""mameshitogi"" and eat them. ## Opportunities and Times of Eating Habits When December comes around in Aomori Prefecture, a period known as “the gods’ aging ceremony” begins. There is a custom where festivals are held for particular gods that occur nearly everyday with one for ""Inari"", the god of harvest, on the 3rd; one for Ebisu, the god of fishing and commerce, on the 5th; one for Gozu Tennō, the god of healing, on the 7th; one for Daikoku, the god of fortune and wealth, on the 9th; and one for the god of the mountains on the 12th. In the Nanbu region of Aomori, ""mameshitogi"" is used as the primary offering during the period and each day while worshiping the gods they give thanks for divine protection received throughout the year, and pray for peace in the new year. ## How to Eat Steamed and mashed soybeans are mixed with rice flour, with a pinch of sugar and salt, kneaded with lukewarm water, and formed into a log similar to steamed fish paste. It’s cut into slices about 1 cm thick, and has an affecting texture if eaten as is. If grilled long enough to leave grill marks, the aromatic sweetness increases and it becomes a slightly chewy, more mochi-like texture. The color and sweetness differs depending on the type of soybean used. In most cases green soybeans are used, as their blue-green hue blended with the white rice flour gives a refined and pleasant appearance to the final product. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)""Mameshitogi"" is quite popular even among traditional snacks and besides being homemade it can be found for sale at supermarkets, roadside stations, right from the farm, and other places. The base recipe is transferable, so you can find modern variations with dried fruits or nuts used in place of the soybeans, or drizzled with a fruit sauce and fashioned like a restaurant dessert. ""Mameshitogi"" is not simply a shrine offering, but can also be used as an everyday snack or refreshment for guests. ## Ingredients - soaked green soybeans: 6 cups - blended rice flour (01時01分 ratio non-glutinous rice flour : glutinous rice flour): 1kg - sugar: 2 cups - water: 3 cups - salt: 40g ## Recipe 1. 1. Soak the beans in plenty of water overnight, then boil and set to cool. 2. 2. Put the beans, sugar, water, and salt in a mixer and blend. (there should be lumps) 3. 3. Add the rice flour to the mixture, and knead well. 4. 4. Shape into a semi-cylinder or cylinder, and cut into 1 cm thick pieces. 5. 5. You can serve and eat it as is, but it becomes more fragrant and delicious if grilled.Adding sesame seeds improves the flavor, making it enjoyable for younger people or those who don’t like the vegetal taste of soybeans. ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Bekomochi ｜ Our Regional Cuisines **Cuisine Name**: Bekomochi **Region**: Our Regional Cuisines ## Main Lore Areas Shimokita Region ## Main Ingredients Used Glutinous rice flour, non-glutinous rice flour, sugar, instant coffee, tea, food coloring ## History, Origin, and Related Events ""Bekomochi"" has been passed down from generation to generation as a special sweet eaten during the Dragon Boat Festival, and is now eaten as a snack. ""Bekomochi"" originates from a sweet called ""kujiramochi"", which is made by steaming non-glutinous rice flour and glutinous rice flour with water and sugar, and was originally introduced by ""kitamaebune ships"" during the Edo period. In Hokkaido and Aomori Prefecture, people ate ""kujiramochi"" instead of ""kashiwamochi"" during the Dragon Boat Festival. In the Shimokita region, where rice cultivation was not developed, rice was a precious commodity, and rice cakes were only eaten on special occasions. During the 1960s, ""kujiramochi"" with flower patterns was created mainly in Ohmamachi, and were eventually reborn in the form of ""bekomochi"" with beautiful colors and patterns. There are various theories as to the origin of the name, such as ""the process of making it brings it together like the back of a cow"" or ""the combination of brown sugar and white sugar resembles the speckled pattern of a cow"". Recently, the number of colors has increased, and the patterns have evolved into more complex ones, such as those of animals and cartoon characters. ## Opportunities and Times of Eating Habits On June 5, the month-long Dragon Boat Festival, ""Beko Mochi"" wrapped in bamboo grass is offered to the altar and then served to children.The original ""kujiramochi"" was believed to be made with a wish for the children who ate it to grow big and strong like a whale. In the past, the patterns were simple, such as “tabane patterns” resembling bundles of grass, or spiral patterns, but nowadays, more artistic patterns such as flowers and animals are created using natural food colors. ## How to Eat The dough is made by kneading glutinous and non-glutinous rice flour with sugar, dividing the dough into small portions, coloring each portion, shaping them into bars or boards, combining them, shaping them into a shape similar to fish cakes, and steaming them. The dough is then shaped like fish paste and steamed. Like Kintaro candy, a beautiful pattern appears on the cross section of bekomochi no matter where it is cut. It is generally sliced and steamed before being eaten, but it is also delicious grilled. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)A group of people who carry on the tradition of local food is active in this area, and they are uploading videos on how to make this dish on the Mutsu City website. Young people who are fascinated by the beauty of the sliced cross-sections of ""bekomochi"" are also actively promoting it independently through social networking services and other means. A modern twist on the traditional ""bekomochi,"" named ""dekomochi,"" which is a play on the word ""bekomochi,"" is also gaining popularity, breaking new ground in the field of snacks that have evolved from simple treats. ## Ingredients - Glutinous rice flour: 750g - Non-glutinous rice flour: 750g - Sugar: 500g - Salt: 1／2 tbsp - Hot water: 1.5 cups - Warm water: 1-1.5 cups - Tea (instant coffee): As necessary ## Recipe 1. 1. Mix glutinous rice flour, non-glutinous rice flour, white sugar, and salt, and moisten the mixture by pouring boiling water over it. 2. 2. Add lukewarm water little by little to the mixture in 1, and knead the dough until it is the consistency of an earlobe, keeping the flour together. Color 1／3 of the kneaded mochi with instant coffee, divide into 5 equal portions, and roll into balls. 3. 3. Divide the remaining white dough from 2 into 6 equal parts. Wrap a ball of brown dough from 2 in 5 of the portions of white dough, roll it up, and press it from the top and bottom to flatten it slightly. Make 5 equal pieces, stack them in 5 layers, and press the center from the top. 4. 4. Wrap one ball from 2 in a piece of the dough from 3, roll it up, and press it from the top and bottom to flatten it slightly. Make 5 equal pieces, stack them in 5 layers, and press the center from the top. 5. 5. Make 2 cuts in the center of 4 and seal the cuts by pinching the dough. 6. 6. Make two fish cake-shaped bases with the remaining dough from 3, and arrange the dough from 5 in the center of one of the bases. Place the long, thin dough from 5 with the cut side facing up.Finally, cover with the remaining fish cake-shaped base to form a ""tabane"" pattern. 7. 7. Stretch out the dough from 6 to roughly 30 cm while shaping it in the form of a fish cake. 8. 8. Cut the dough from 7 into 1 cm pieces and steam in a steamer for about 10-15 minutes.Freshly steamed bekomochi are soft and sweet, and can be eaten as is.When the bekomochi has cooled and hardened, it is best to bake it in a toaster oven to make it savory and delicious. You can also warm them up in a microwave oven or steam them again.If placed in the freezer while still hot after steaming, they will become soft when defrosted and can be eaten as is. ## Provider Information provider : “Food Culture Tradition Guidebook” (Aomori Prefecture) ![Image](Not found)" "# Tara no jappajiru ｜ Our Regional Cuisines **Cuisine Name**: Tara no jappajiru **Region**: Our Regional Cuisines ## Main Lore Areas Tsugaru area ## Main Ingredients Used Cod, radish, carrot, green onion, miso ## History, Origin, and Related Events Jappa"" is a word of Tsugaru dialect, which means ""something to be thrown away"". It is usually made from fish heads, bones, skins and entrails, which are thrown away without being eaten. Cod is an indispensable ""New Year's fish"" in the Tsugaru region, and there is even a local saying, ""cod New Year's."" In the old days, a whole large cod was called ""jappa-jiru"" (cod soup). In the old days, it was a tradition to buy a whole big cod and drag it home along the snowy road at the end of the year. After the fish had been grated and the meat removed, the ""ara"" was stewed with daikon radish, carrots, green onions, and other ingredients to warm the body from the cold. It was a hearty, easy, nutritious, and extremely tasty midwinter home cooking. ## Opportunities and Times of Eating Habits One of the New Year's dishes. Cod caught during the harsh winter season is called ""cold cod"" and is the most fatty of all. When there was a big catch, women waiting on the beach would make ""jappa-jiru"" in celebration, as in the old days. Cod are caught on the beach and cooked in the barn using homemade miso. The soup, which warms the body from the inside out, was the best feast for the men returning from a midwinter fishing trip in the extreme cold. Even today, it is an established winter beach dish that is also eaten at home. ## How to Eat Split the cod head in two lengthwise, cut the inside bone into bite-size pieces, and wash the entrails well. The secret to making it tasty is to make as much of it as possible in a large pot. Daikon radish and green onions are always included, but other ingredients such as vegetables and tofu vary from household to household. Once cooked, the liver is melted in at the end, which adds a rich umami flavor. Fresh milt is the most delicious. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)Although the opportunities to cook whole cod at home have been drastically decreasing, you can get cod ara for ""jappa-jiru"" at local supermarkets, which makes it easy to cook. In an effort to promote local production for local consumption, local restaurants and inns are also serving traditional ""jappa-jiru"" to promote the product. ## Ingredients - Dashi Kombu: 1 stick - Codfish Jappa: 1 to 1.5 kg - Daikon radish: 1 stick - Carrot: 1 stick - Miso paste: an appropriate amount - sake: 1／2 cup (100ml) - green onion: 2 sprigs - Water: Approx. 2L ## Recipe 1. 1. Fill a pot with about 2 liters of water, soak the dashi kombu and leave it soaking overnight. 2. 2. Once the pot comes to a boil, remove the dashi kombu, cut the daikon radish into 1 cm-thick chunks, and add to the pot. 3. 3. When daikon is cooked, add miso. 4. 4. Wash jappa quickly with lightly salted water and drain in a colander. 5. 5. Add the jappa and bring to a simmer. Simmer for about 20 minutes, removing any scum that comes to the surface. 6. 6. Add sake and season to taste. 7. 7. When the leeks are cooked, turn off the heat. ## Provider Information provider : ""Guidebook of Food Culture and Tradition"" (Aomori Prefecture) ![Image](Not found)" "# Kaiyaki miso ｜ Our Regional Cuisines **Cuisine Name**: Kaiyaki miso **Region**: Our Regional Cuisines ## Main Lore Areas Shimokita region, Tsugaru region ## Main Ingredients Used Eggs, dried bonito flakes, grilled dried fish, fu, miso ## History, Origin, and Related Events Around Tsugaru Bay, which has long been known as a scallop production area, people have been eating ""shellfish miso"" since the Edo period (1603-1868). It was a simple fisherman's dish, in which sardine or mackerel fillets and homemade miso were grilled on top, using a large shell (about 20 cm in diameter) as a pot. Later, when eggs became available to the common people, beaten eggs were poured into the shell and the whole thing was tossed together, but at that time, it was a special flavor that only the sick and expectant mothers could enjoy for nutritional purposes. Osamu Dazai, a native of Tsugaru, wrote about his admiration for ""shellfish miso"" in his book ""Tsugaru. ## Opportunities and Times of Eating Habits Now that cultured scallops have become the mainstream, fishermen's lives have become more stable, but it has become difficult to obtain the large shells suitable for ""shellfish miso"". For this reason, fishermen's families sometimes keep large natural scallop shells and use them exclusively for shellfish miso. Locally, it is sometimes called ""Kayagi-Miso. ## How to Eat The scallop shells are used like a pot, miso is added to the broth, the broth comes to a boil, the ingredients are added, and finally the scallops are dipped in an egg. In the Tsugaru region, scallops are simply eaten with eggs and miso. In the Shimokita region, where seafood is abundant, it is called ""Miso Kaigaiyaki"" and is often filled with seaweed such as ふのり or nori, sea urchin, squid, and scallops. The aroma of the mellow seashore from the hot shellfish, combined with the simmering roe and the slightly charred, savory miso flavor, makes this dish an excellent delicacy. It is also good with local sake, but at home, it is often served on top of hot rice. ## Efforts for Preservation and Succession (Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In Shimokita and Tsugaru regions, scallops are served at many restaurants. Although it is difficult to obtain large scallop shells at home, there are efforts to introduce how to make scallops using a small frying pan or skillet in order to pass on the local food. The Mutsu Chamber of Commerce and Industry's ""Research Group for the Popularization of Miso Shellfish Baking"" is also working to popularize the dish by selling goods and introducing recipes. ## Ingredients - egg: 1 - Bonito flakes: 5g (2g shavings) - grilled dried bonito: 2 sticks - fu: 1／8 sheet - handmade red miso: 15g - green onion: a pinch ## Recipe 1. 1. Soak the fu in water to rehydrate, cut into 7-8 mm pieces, and cut the green onion into small pieces. Shave bonito flakes. Beat the egg well. 2. 2. Pour 100 ml of water into the shellfish, add grilled dried fish, and place on a kuriko (shichirin) to make broth. 3. 3. When the broth becomes fragrant, take out the grilled dried fish and add dried bonito flakes. 4. 4. After the dried bonito flakes have settled, add miso paste and let it dissolve. Adjust the amount of miso to taste. 5. 5. When fu is added and the water comes to a boil, add beaten egg. When the egg hardens, add green onion and remove from heat. 6. 6. In 1965, about 5 grams of shaved bonito flakes were added in each household, but nowadays commercially shaved bonito flakes have become the standard and about 2 to 3 grams are added. ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Senbei jiru ｜ Our Regional Cuisines **Cuisine Name**: Senbei jiru **Region**: Our Regional Cuisines ## Main Lore Areas Hachinohe City ## Main Ingredients Used rice crackers, green onions, chicken, thread konnyaku, fu, burdock root, frozen tofu, carrots, mushrooms ## History, Origin, and Related Events Nanbu senbei is a traditional food from southeastern Aomori Prefecture to northern Iwate Prefecture, which was the territory of the former Nanbu domain. It is made by mixing flour with salt and water and baking rounds in iron molds. Before World War II, many farmers had iron molds, and rice crackers were a valuable preserved food in areas where rice was often damaged by cold weather and could not be harvested well. These rice crackers were boiled in miso soup or in a pot, which is called ""senbei soup. There are various theories as to its origin, but it is said to have started when senbei were stewed in ara-jiru, a soup made from sea urchins caught in the river before World War II. The dish was passed down locally, but it was not until the Heisei era (1989) that the name ""senbei soup"" took root. The name ""senbei-jiru"" was not firmly established until the Heisei era (1989), when a tourism organization in Hachinohe City began publicizing what was once thought to be a humble dish eaten only at home, in an effort to make it a tourist attraction. Today, the dish is well known throughout Japan and has played a leading role in local revitalization. ## Opportunities and Times of Eating Habits In the old days, every household baked rice crackers, but farmers stopped making them during the war when iron pots were offered as munitions. After the war, a manufacturer developed rice crackers with a chewy texture that did not fall apart even when soaked in soup, and began selling them for use in soup. Nowadays, in addition to being eaten at home in miso soup and nabe dishes during the cold season, senbei is also enjoyed as a major dish in restaurants and at events for tourists. ## How to Eat The most common way to eat senbei is to put vegetables, konnyaku threads, etc. in a pot with chicken broth and soy sauce flavor, break the senbei into pieces, and simmer them. Mushrooms such as shimeji mushrooms can be added to taste. Other variations include salt-flavored cod or grilled mackerel, as is typical in port towns (canned mackerel can be easily used at home), and miso-flavored sakura nabe with horse meat, a specialty of the area. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Senbei soup, which has been handed down as a home-style dish for about 200 years, has become a nationally famous local dish because of its success in spreading it widely as a tourist attraction. About 200 restaurants in Hachinohe City serve it. The Hachinohe Senbeijiru Kenkyujo (Hachinohe Senbeijiru Research Institute), which sparked the boom, is a citizens' organization formed in 2003 and is known as the creator of the ""B-1 Grand Prix,"" a local gourmet food festival. ## Ingredients - rice cracker: 8 pieces - green onion: 1 and 1／2 - Chicken meat: 200g - Chicken thigh: 200g - konnyaku thread: 160g - fu: 10g - burdock root: 1／2 - frozen tofu: 1 piece - carrot: 1／2 - Seasoning A] Soy sauce: 80ml - Seasoning A] Sake: 40ml - Seasoning A] White miso: 20g - Seasoning A] Salt: A pinch ## Recipe 1. 1. Grill the meat until the surface changes color. 2. 2. Put 1 and burdock in 2 liters of hot water and simmer over low heat. 3. 3. After adding konnyaku string to 2, turn the heat to high and remove the scum from the surface.(Do not remove the oil at this time.) 4. 4. Add frozen tofu and carrots to 3 and simmer further. 5. 5. Add fu and when all ingredients are cooked, add seasoning A and season to taste. 6. 6. Finally, release the green onion and add only enough to eat the rice crackers. 7. 7. Before serving, cut chicken into bite-sized pieces, burdock root and carrot into thin strips, cut konnyaku into 3-4 cm lengths, leeks into diagonal slices, frozen tofu into strips and cut into bite-sized pieces, and fu into bite-sized pieces.Add mushrooms such as shimeji mushrooms to taste. ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Kenojiru ｜ Our Regional Cuisines **Cuisine Name**: Kenojiru **Region**: Our Regional Cuisines ## Main Lore Areas Tsugaru area ## Main Ingredients Used Daikon radish, carrot, burdock root, bracken, bean curd, dried bean curd, soybeans, kelp, miso ## History, Origin, and Related Events This is a typical local dish of Tsugaru region. There are various theories about its origin, such as that it is called ""kuyu-no soup"" because ""ku (porridge)"" is called ""ke (rice porridge)"" in Tsugaru dialect. It is said that chopped ingredients were eaten as if they were rice in the days when rice was precious. Some say that it has been passed down since the time of Tame-nobu, the founder of the Tsugaru Clan, about 400 years ago. Originally, it was a small New Year's dish that was prepared for the men when their wives, who were busy taking care of the family and guests during the New Year's holiday, would return home for the holidays. As a nutritious preserved food, it was eaten for days after the frozen soup was broken down and reheated. ## Opportunities and Times of Eating Habits It is a vegetarian food eaten during the koshogatsu season to pray for good health and good fortune for the year, and is also called ""Tsugaru no nanakusa-gayu. It is also a preserved food that women make and keep at home to relax during the New Year's Day. On the morning of the 16th day of the first lunar month, it is offered to the Buddha and eaten with the whole family. It is customary to make a large quantity in a large pot and reheat it for four or five days. It is a ""mother's taste,"" with ingredients and preparation methods differing from household to household, and local women often get together to talk about ""ke-no-jiru. ## How to Eat Cooking begins with chopping a large amount of root vegetables, wild plants, and mushrooms into fine dices. In the old days, they were chopped into heaps in wooden buckets or horse feed troughs. In a large pot, sardines are grilled and dried, and grilled kelp is added to the ingredients and water. It is also characterized by the inclusion of ""zunda,"" mashed soybeans. It is preserved well, and the more it is reheated, the more the extract of the ingredients soak into it and the more flavorful it becomes, so it is customary to divide it from the large pot into smaller pots and eat it over several days. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)In recent years, the process of chopping ingredients into 5mm cubes has been shunned and opportunities to cook it at home have declined, but packs of pre-chopped soup ingredients are now sold at supermarkets, helping to revive this local food. In 2003, the Hirosaki Chamber of Commerce and Industry's Food, Beverage, and Tourism Committee established the ""Tsugaru Koe-no Shiru Preservation Society"" to promote and educate the local community. ## Ingredients - Daikon radish: 2 kg (2 pcs.) - Carrot: 600g (about 1／3 of a daikon radish in appearance) - burdock root: 350g (1／4 of a daikon radish) - bracken: 500g (1／3 of a daikon radish) - Japanese butterbur: 600g (1／3 of a daikon radish) - deep-fried tofu: 150g (1／3 of a daikon radish) - Frozen tofu: 800g (1／3 of a daikon radish) - Soybeans (boiled or steamed): 600g (about 1／3 the amount of daikon radish) - Kelp (for soup stock): 2 sticks - Kelp (for garnish): 1 stick - Aka-miso (red miso paste): 400g ## Recipe 1. 1. Put kelp and water for broth in an iron pot and leave it overnight to make broth. The amount of water should be enough to cover all the ingredients. 2. 2. Boil the warabi out of water and let it cool. Soak Japanese butterbur in water and remove salt. 3. 3. Grill the kombu for garnish over a flame and crush by hand. Thaw frozen tofu at room temperature. 4. 4. Grind soybeans finely in a mortar to make zunda. 5. 5. Cut burdock root into thin strips, and cut bracken into 2 cm lengths. Dice radish, carrot, frozen tofu and butterbur, and finely dice fried tofu. 6. 6. Take out the dashi kelp, put daikon radish, carrot and burdock root in an iron pot with dashi broth, heat and simmer slowly from water. When cooked, add the daikon and frozen tofu, and mix with a spatula. 7. 7. When it comes to a boil, add the zunda from 4, give it a stir, and continue to cook.Dissolve the miso and add the strawberries, deep-fried tofu and kombu for garnish. 8. 8. When mixing, use a spatula to prevent the ingredients from falling apart.Make a large quantity to reheat and divide into several servings. ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Keiran ｜ Our Regional Cuisines **Cuisine Name**: Keiran **Region**: Our Regional Cuisines ## Main Lore Areas Shimokita region ## Main Ingredients Used glutinous rice flour, sweet bean paste ## History, Origin, and Related Events In November, when the rice harvest is over and the farming season has come to a close, there is a custom called ""Autumn Festival"". Neighbors and relatives are invited to celebrate the successful completion of rice cultivation, and a feast is served in appreciation of the year's hard work. Keiran"" is one of the most popular dishes among the autumn-finishing feasts. It is a light-flavored clear soup with two white egg-shaped dumplings floating on the top of the bowl. When the autumn harvest is celebrated with sake, the bowl is filled to the brim with a larger bowl of ""keiran"" and is eaten in a lively atmosphere. Originally from Kyoto, this dish is said to have been introduced to the former Nanbu domain along with the transmission of Kamigata culture, and is now found in the Shimokita region of Aomori Prefecture, Iwate Prefecture, and parts of Akita Prefecture. ## Opportunities and Times of Eating Habits Originally served as an autumnal feast, it has recently become an indispensable dish for weddings and funerals. Normally white dumplings, they are colored red and white for celebratory occasions, and small dumplings the size of a quail egg colored blue or green for mourning. The sweetness of the bean paste and the flavor of the soy sauce-flavored broth are in harmony with each other, creating a refined and elegant taste that is appreciated by all. ## How to Eat After moistening glutinous rice flour with boiling water, water is added and kneaded to the consistency of earlobes, which is said to determine how good or bad it is. Wrap the bean paste in the kneaded rice cake, roll it into an egg shape, and boil it in plenty of hot water so as not to destroy its shape. In some cases, it is steamed without boiling. While still hot, pour water over the mochi by hand to give it an egg-like sheen and shape. Serve two pieces at a time in bowls, pour in soup stock made from shiitake mushrooms and kelp, and garnish with mitsuba leaves or other garnish. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being passed down from family to family, it is an indispensable dish for weddings, funerals, and other ceremonial occasions, and is still a familiar dish today. It is also served at roadside stations and tourist facilities, and efforts are underway to make it known to tourists. ## Ingredients - Glutinous Rice Flour: 195 g - Lukewarm water: 150ml - Koshi-an (sweet red bean paste): 160g (azuki beans: sugar = 01時01分, a pinch of salt) - mitsuba leaves: a little - Dashi stock (dried shiitake mushrooms, kelp, soy sauce): As needed ## Recipe 1. 1. Add a little warm water to glutinous rice flour, knead a little harder than earlobe, and divide into 40g portions. 2. 2. Divide the Koshi An into 20g portions, wrap in the dough and shape into a chicken egg. 3. 3. Make a soup stock from shiitake mushrooms and kelp, remove shiitake mushrooms and cut into thin strips. 4. 4. Add soy sauce and shredded shiitake mushrooms to the broth. 5. 5. Boil the mitsuba leaves and lightly tie the stems. 6. 6. Boil the rice cake with anko (sweet bean paste). When the surface becomes transparent, remove the rice cake and pour cold water over it with your hands while it is still hot to give it a smooth surface. 7. 7. Put 2 rice cakes, soup stock, mitsuba leaves and shiitake mushrooms in a bowl. ## Provider Information provider : ""Guidebook for the transmission of food culture"" (Aomori Prefecture) ![Image](Not found)" "# Soba Kakke ｜ Our Regional Cuisines **Cuisine Name**: Soba Kakke **Region**: Our Regional Cuisines ## Main Lore Areas Northern Parts of Iwate Prefecture ## Main Ingredients Used Buckwheat flour, wheat flour, walnuts, soy sauce, mirin (=sweet rice wine) ## History, Origin, and Related Events The northern parts of Iwate Prefecture are affected by the Yamase, a cold east wind, and the winter climate there is extremely cold. As a result, there were not so many rice paddy fields and different types of millets such as wheat and buckwheat were grown instead and ground into flour. “Soba Kakke” is a traditional dish born during the rule of the Nanbu clan.Buckwheat flour is kneaded and flattened, then cut into small triangles. The triangles of flour are boiled with daikon radish and tofu, and eaten with garlic miso. It has been a popular warm dish, served to guests and on other special occasions. In the past, “Kakke” referred to the black “Soba Kakke” made from buckwheat flour, but in recent years, the smooth texture of white “Mugi Kakke” made from wheat flour has also become popular.The word “kakke” is said to originate from the word “kakera”, meaning the pieces of dough that are cut off when making soba noodles, or from the phrase “ka, ke” meaning “now, please eat” in the local dialect. ## Opportunities and Times of Eating Habits This warm dish is homemade and served to guests on special occasions. ## How to Eat Cut the buckwheat dough and knead until soft. Flatten the dough and create triangular pieces. Cook in dashi broth with daikon radish, tofu, and shiitake mushrooms, and serve warm with garlic miso on the side. Some people like to eat the “kakke” like shabu-shabu by dipping the “kakke” in boiling water for a few seconds. Instead of garlic miso, walnut miso can also be used as a dipping sauce. Recently, people like to customize the original recipe, for example, fry the “kakke” and flavor it with salt and pepper or bake it like a pizza. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)This dish is still a popular recipe at home. Ready-made raw and dried “kakke” are manufactured by local noodle making companies and can be store bought. The dish is also served at local restaurants. In Kunohe village, there is a celebration when new buckwheat becomes available for the season. “Soba Kakke” made with this new buckwheat is served to the locals and the commerce and industry association introduces new types of menus using the original “Soba Kakke” recipe as a base. These events allow younger generations to learn about traditional dishes. In Iwate Prefecture, people and organizations that play a significant role in carrying on local traditional cuisine are recognized as ""Iwate Prefecture Food Artisans"". There are artisans specializing in the making of “Soba Kakke”. ## Ingredients - [Soba kakke]: - Buckwheat flour: 240g - Wheat flour: 60g - Buckwheat flour (for dusting): As needed - Water: 130-150ml - [Pot]: - Dashi Konbu(=Kelp for making japanese soup stock): 3g - Tofu: 300g - Daikon radish: 200g - [Garlic miso]: - Miso: 100g - Sake: 2 tsp. - Sugar: 2 tsp. - Grated garlic: 25g ## Recipe 1. 1. Mix the sifted buckwheat flour and wheat flour in a kneading bowl, create a spiral and then add water into the holes of the spiral little by little. 2. 2. Stir the flour and water evenly and allow air to go inside it until the dough gradually becomes crumbly. 3. 3. Gather the dough and knead for about 15 minutes until there are no more cracks on the surface. 4. 4. Roll the dough with a rolling pin and create a square whose side is 30 cm long. 5. 5. Wrap the dough around the rolling pin, roll it out and then stretch it out. Repeat this process until a 1mm thick square shape dough is created. 6. 6. Put dusting flour on the dough and cut the dough in half horizontally. Stack one of the pieces onto the other and cut the dough vertically. Stack the pieces once again. Then cut the dough diagonally to create triangle shapes. 7. 7. Add water and konbu(=kelp) to an earthen pot. Remove the konbu(=kelp) once the water begins to boil and add parboiled daikon radish, kakke, and tofu. When the kakke triangles float to the surface, they are ready to eat. Serve them in a bowl with the daikon radish and tofu and eat with garlic miso as a dipping sauce. ## Provider Information provider : Aiko Yanagishita, ""Iwate Prefecture Food Artisan"" ![Image](Not found)" "# Kamamochi ｜ Our Regional Cuisines **Cuisine Name**: Kamamochi **Region**: Our Regional Cuisines ## Main Lore Areas All of Iwate Prefecture ## Main Ingredients Used Wheat flour, brown sugar, miso, walnuts ## History, Origin, and Related Events In Iwate Prefecture, where the climate is cold and unsuitable for rice farming, different types of millets such as wheat, buckwheat and foxtail millet are grown. Due to this, many types of traditional dishes using wheat flour and millet flour were born. “Kamamochi” is one of such dishes.“Kamamochi” is made by creating a sweet paste using miso, brown sugar and walnuts and wrapping the paste in a flour dough. The “mochi” (=sticky cake) is shaped to look like half-moons. “Kamamochi” can be made using staple ingredients and so this dish has been enjoyed by many over a long period of time.It is said that the name of the dish comes from the Japanese word “kama” (=sickle), which is a tool for cutting grass and has a semicircular blade resembling a half-moon or the word “kamasu” (=bag made of woven straw), which are similar in shape to the “Kamamochi”. The dish has a different name in different regions and in the northern and central parts of Iwate Prefecture, it is called “Kamamochi” or “Kamayaki”. In the southern parts, the dish is referred to as “Ni-agemochi”. In the northern coastal region, it is called “Hyuzu”, and in the southern coastal region, it is called “Kamadango”. The name “Hyuzu” is said to come from the dumpling’s resemblance to the shape of a flint.“Kamamochi” is served during short breaks from farming as a snack and is enjoyed by people of all ages. During times when sugar was considered a delicacy, sugar was omitted from the recipe. ## Opportunities and Times of Eating Habits This dish is served as a snack during short breaks from farming, at gatherings and as a daily snack. In Nakasato (formerly Niisato) of Kariya, Miyako, “Hana-hyuzu” where the “mochi” (=sticky cake) is shaped to have folded edges that resemble flower petals, is served during the Bon holidays and New Year celebrations. On these occasions, the dish is served with “Amazake” (=sweet, fermented rice drink). ## How to Eat Pour hot water onto the wheat flour, knead, and then flatten. Place the sweet paste of brown sugar, miso, and walnuts onto the dough. Fold the dough in half to enclose the paste. Boil the dumplings in hot water. With leftover dumplings, you can bake them on a stove and still enjoy them. Instead of miso paste, it is also possible to use sesame seed paste or toasted soybean flour paste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)“Kamamochi” is a popular traditional dish as it is easy to make at home. They are frequently sold at farm stands. Students also learn how to make it as part of their home economics classes. In Iwate Prefecture, people and organizations that play a significant role in carrying on local traditional cuisine are recognized as ""Iwate Prefecture Food Artisans"". There are artisans specializing in the making of “Kamamochi”. ## Ingredients - [Dough]: - Wheat flour: 320g - Glutinous rice flour: 80g - Salt: 3g - Boiling water: 320ml - [Filling]: - Brown sugar: 50g - Miso: 20g - Walnuts: 40g - Ground sesame seeds (white): 1／2 tsp. - [Dusting flour]: - Wheat flour: As needed ## Recipe 1. 1. Finely chop the walnuts into 2 to 3mm pieces. 2. 2. Place the brown sugar and miso in a bowl and mix while crushing with a pestle. 3. 3. Mix the walnuts and ground sesame seeds together with the miso and brown sugar mixture from step 2. 4. 4. Divide the mixture from step 3 into 12 equal parts, roll them into a ball shape using your hands, then slightly flatten them. 5. 5. Mix together the wheat flour, glutinous rice flour, and salt, then sift. 6. 6. Place the mixture from step 5 into a bowl and add boiling water. Mix together using chopsticks. Thoroughly knead until there are no lumps, and the surface of the dough is smooth. The dough should be as firm as an earlobe. 7. 7. Divide the dough from step 6 into 12 equal parts, then roll each piece into a ball. 8. 8. Press the dough from step 7 with the bottom of a round cup to flatten it out, place the mixture from step 4 on top of the dough, then fold in half to create a half-moon shape. Seal tightly so that the filling does not come out from the edges (you can seal it by coating it with flour mixed with water). 9. 9. Boil the pieces from step 8 in a pot of boiling water. When they float up to the top, remove with a slotted spoon, rinse with cold water, then place on a damp cloth to dry slightly. ## Provider Information provider : Mikiko Sato, ""Iwate Prefecture Food Artisan"" ![Image](Not found)" "# Hechoko Dango/Uki Uki Dango ｜ Our Regional Cuisines **Cuisine Name**: Hechoko Dango/Uki Uki Dango **Region**: Our Regional Cuisines ## Main Lore Areas Northern Parts of Iwate Prefecture ## Main Ingredients Used Sorghum flour, glutinous millet flour, sticky millet flour, azuki beans, sugar, salt ## History, Origin, and Related Events In the northern parts of Iwate Prefecture, where the climate is cold and unsuitable for rice farming, different types of millets such as Japanese barnyard millet, foxtail millet and buckwheat are grown. Due to this, many types of traditional dishes using millets were born. The “Hechoko Dango” is made with millets such as sorghum flour, glutinous millet flour and sticky millet flour. The flour is rolled into ball shapes and then a dent is made with your index finger, creating a small indentation in each ball. They are served in a sweet and warm “azuki” (=red bean) soup. The sorghum flour has a slightly bitter taste and goes well with the sweet “azuki” (=red bean) soup. Creating a dent in each ball allows the soup to infuse into them.The word “Hechoko” shows appreciation for the hard work of the farmers throughout the year. It is also said that the index finger indentation resembles a person’s “heso” (=belly button). The word “Hechoko” shows appreciation for the hard work of the farmers throughout the year. It is also said that the index finger indentation resembles a person’s “heso” (=belly button). This dish is also known as “Uki Uki Dango(meanings float dango)” because when the millet balls are prepared, they float on top of the boiling soup as if they were dancing. This traditional dish is prepared at the end of autumn, when harvesting is complete, not only for eating but also as an offering to god. ## Opportunities and Times of Eating Habits This traditional dish is prepared at the end of autumn, when harvesting is complete, for eating and as an offering to god. The dish symbolizes appreciation for the hard work of the farmers throughout the year. The dish is also prepared for guests on special occasions. ## How to Eat Pour hot water onto bowls of sorghum flour, glutinous millet flour and sticky millet flour. Knead the flour in each bowl and create ball shapes. Once done, create a dent in the center of each ball using your index finger. The night before preparing the dish, the azuki beans(=red beans) should be soaked in water overnight so that they become soft and then should be boiled to create a soup. The balls of flour are cooked in the warm soup until they come up to the top. Serve the dish warm. There is another type of soup called “Hechoko Dango Soup”, which is served in a savory soup flavored with miso or soy sauce, along with ingredients like daikon radish, carrots, and shiitake mushrooms. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Products related to ""Hechoko Dango/Uki Uki Dango"" can be purchased at stores that sell items from Iwate Prefecture. Some schools teach local cuisine and include ""Hechoko Dango/Uki Uki Dango"" as part of their school lunch menus. In the Ninohe region of Iwate Prefecture, elementary schools grow and harvest millets and make ""Hechoko Dango/Uki Uki Dango"" as part of their curriculum. In Iwate Prefecture, people and organizations that play a significant role in carrying on local traditional cuisine are recognized as ""Iwate Prefecture Food Artisans"". There are artisans specializing in the making of ""Hechoko Dango/Uki Uki Dango"". ## Ingredients - [Azuki Bean(Red Bean) Soup]: - : - Azuki beans(=Red beans): 1 cup - Water: 800 cc - Sugar: 100g - Salt: 1／2 tsp. - [Dango]: - : - Sorghum flour: 1 cup - Boiling water: 50 cc - Glutinous millet flour: 1／2 cup - Boiling water: 35 cc - Sticky millet flour: 1／2 cup - Boiling water: 26 cc - Salt: A little ## Recipe 1. 1. [Azuki Bean(=Red Bean) Soup] Soak the azuki beans(=red beans) in plenty of water overnight and cook them until they become soft. 2. 2. Mash the cooked azuki beans(=red beans) and add sugar and a pinch of salt to make azuki(=Red bean) soup (you can also use mashed azuki beans(=red beans)). 3. 3. [Dango] Add a pinch of salt to the sorghum flour, pour in hot water, and knead until it becomes the texture of an earlobe. 4. 4. Once the dough is kneaded, shape into small balls about 2cm in diameter and press the center with your index finger to create a small dent, like a belly button. 5. 5. Knead the glutinous millet flour and sticky millet flour in the same way as step 3, shaping them into balls and creating a dent in the center. 6. 6. Put the balls of flour into the boiling azuki soup and wait until they float to the surface, which means that they are ready to eat. ## Provider Information provider : Tamiko Takamura,""Iwate Prefecture Food Artisan"" ![Image](Not found)" "# Samma no Surimi Jiru (Pacific Saury Fish Ball Soup) ｜ Our Regional Cuisines **Cuisine Name**: Samma no Surimi Jiru (Pacific Saury Fish Ball Soup) **Region**: Our Regional Cuisines ## Main Lore Areas Sanriku Coast Area ## Main Ingredients Used Pacific saury, Daikon radish, Carrot, Tofu, Green onion, Egg, Miso, Soy sauce ## History, Origin, and Related Events Iwate Prefecture catches Pacific saury the most in Honshu Island in Japan. (from Ministry of Agriculture, Forestry and Fisheries “Fisheries and Aquaculture Production Statistics 2020”) People used to make minced sardine and cooked pacific saury with salt-grilled or simmered with salt. The catch of pacific saury has increased in 60 years, and they have started making soup with minced saury since then. The amount of saury catches, however, is decreasing these days.‘Samma no Surimi Jiru’ is a soup with pacific saury fish ball. You will enjoy simple flavor of seasonings and saury. The tip to make fluffy minced meat is to crush saury meat well in the mortar. It is well-known as a classic home dish during saury season in Sanriku Coast area. ## Opportunities and Times of Eating Habits It is a classic home dish during the saury season. You can cook it easily by getting minced saury in the fish stores or supermarkets. ## How to Eat Mince cleared pacific saury in a mortar, then add miso, egg, salt say sauce and sake for flavor. Boil fish balls in the hot pot, then add daikon radish, carrot, green onion and tofu. Simmer them until the ingredients become tender. You can use miso or soy sauce for flavor. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is well-known as a home food in Sanriku Coast area. ‘Samma Fair’ is held in Ohfunato City, and various saury dishes are developed and served by the local stores and restaurants there. In addition, Ohfunato City declared September 30th as ‘Samma Day’, and schools take it as an opportunity to serve saury dishes as a school meal. Iwate Prefectural Government recognizes groups and people passing down the local food as ""Iwate Prefecture Food Artisan"", and there are some ""Iwate Prefecture Food Artisan"" for ‘Samma no Surimi Jiru’, too. ## Ingredients - Pacific saury (big, 2): 200g - Daikon radish: 250g - Carrot: 40g - Green onion: 30g - Tofu: 200g - Miso: 50g - Egg: 1 - Salt: 1／2 tsp. - Soy sauce: 1 tbsp. - Sake: 2 tbsp. - Water: 1800cc ## Recipe 1. 1. Remove skin from pacific saury, then fillet into three pieces. Chop the fish meat finely, then crush in a mortar until the meat becomes sticky. 2. 2. Add miso, egg, salt, soy sauce and sake. Mix them well. 3. 3. Chop daikon radish and carrot. Slice green onion diagonally. Cut tofu into a bite-sized. 4. 4. Make 20~30g of fish balls. Put balls into boiled hot water in a pan. (It would be easier to make fish balls with a spoon.) 5. 5. Simmer balls for 15minutes. Add daikon radish and carrot once you see the flavor of seasonings and fish comes out. Add tofu and green onion once the vegetables become tender. Boil a couple of minutes. Add miso dissolved with say sauce if the soup tastes too plain. 6. 6. Add ‘Koji namban’ for spicy flavor. (Make ‘Koji Namban’ with malted rice 1: soy sauce 1: chili pepper1／2. Mix them well and leave for more than 3months.)The locals often cook soup with 1800cc of water and 2 of saury in Sanriku region although their family is small.) ## Provider Information provider : ""Iwate Prefecture Food Artisan"" Ms. Haruko Tanaka from Ohfunato City ![Image](Not found)" "# Hina Manju (Spring Steamed Bun) ｜ Our Regional Cuisines **Cuisine Name**: Hina Manju (Spring Steamed Bun) **Region**: Our Regional Cuisines ## Main Lore Areas Center of the Prefecture ## Main Ingredients Used Short-grain rice flour, Glutinous rice flour, Sugar, Koshi an(= smooth red bean paste), Katakuriko (=potato starch), Red food coloring ## History, Origin, and Related Events In the center of the prefecture, the land along the Kitakami River is flat, and various kinds of crops, like rice, wheat, barley and buckwheat, have been grown. That made the locals develop many dishes using flour made from these crops. ""Hina Manju"" is also called ""Hana Manju"" or ""Hana Dango"", and made from rice flour stuffed with red bean paste, then shaped like flowers, peaches, leave or rabbits. It is served with ""Kirisensho"" on the Girl’s festival on March 3rd. It was also served during memorial services or ""Higan"" equinox in some areas. Osako cho in Hanamaki City used to prosper as an inn town connected to Sanriku area and Morioka, and many valuable Hina Dolls inherited since Edo Era are still kept. There was a custom that children were walking along the houses saying “Please show us your Hina Dolls” and saw the dolls, then got ""Hina Manju"" during the Girl’s festival season. Every home prepared many ‘Hina Manju’ to give them to children and relatives. ## Opportunities and Times of Eating Habits It is served on the Girl’s festival (Hina Matsuri) on March 3rd. It is also served during memorial services or ""Higan"" equinox in some areas. ## How to Eat Color the dough made from short-grain rice flour and glutinous rice flour with the red food coloring, then stuff with smooth red bean paste. Shape the buns like flower, fruits or rabbits with wooden mold, skewers, chopsticks or scissors. There are about 30 kinds of shapes, and wooden molds are still sold in these days. The bun is smaller than it used to be. It tastes better after a while than freshly made ones. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Although a smaller number of homes makes the bun these days, you can buy ones at Japanese confectioneries or local farmer’s markets. It is served in the ‘Hina Matsuri’ related events like ""Ohasama Inn Town Hina Matsuri"" in Hanamaki City and ""Tono Machiya’s Hina Matsuri"" in Tono City. Also, there are many opportunities to experience making ""Hina Manju"". Iwate Prefectural Government recognizes groups and people passing down the local food as ""Iwate Prefecture Food Artisan"", and there are some ""Iwate Prefecture Food Artisan"" for ""Hina Manju"", too. ## Ingredients - Short-grain rice flour: 300g - Glutinous rice flour: 200g - Koshi an (= Smooth red bean paste): 300g - Hot water: 400~500ml - Sugar: 2 tbsp. - Red food coloring: As needed - Katakuriko (=potato starch): As needed ## Recipe 1. 1. [White dough] Sift short grain rice flour and glutinous rice flour together. 2. 2. Put 1 into a bowl, pour 400ml of hot water little by little. Stir with chopstick until it gets less powdery. 3. 3. Knead the dough like folding it. Add hot water as needed until the dough’ gets as soft as earlobe. 4. 4. Split the dough in half. Place the cloth into the steamer, then place the doughs. Cover with the lid and steam about 25mins. 5. 5. Put water into the bowl. Put steamed doughs into water to remove stickiness on the surface. 6. 6. Put 5 and add sugar, then knead them with wet hands until it gets bouncy. 7. 7. [Daifuku Manju] Roll out about 40g of the dough to round shape. Wrap 20g of red bean paste with the dough and make it a ball. 8. 8. Shape the ball as you like. 9. 9. [Example1: Persimmon] Dissolve orange food coloring with a little of water. Put the color on the 40g of dough. 10. 10. Roll out to round-shape until the color spreads even. Wrap 20g of red bean paste and shape the ball like a persimmon. 11. 11. Make leaves, same process of 9 using green coloring. 12. 12. Put leaves onto 10 to make a persimmon. 13. 13. [Examples2: Flower] Sprinkle Katakuriko(= potato starch) into wooden mold, then put 8 into a mold to shape. 14. 14. Place colored dough on the center of the flower. ## Provider Information provider : ""Iwate Prefecture Food Artisan"" Ms. Yoko Obara ![Image](Not found)" "# Imonoko-jiru (Taro stew) ｜ Our Regional Cuisines **Cuisine Name**: Imonoko-jiru (Taro stew) **Region**: Our Regional Cuisines ## Main Lore Areas Kitakami River basin ## Main Ingredients Used taro, chicken, tofu, daikon (radish), carrot, burdock root, soup stock, soy sauce ## History, Origin, and Related Events The Kitakami River basin in Japan has been known for growing taro since ancient times due to its suitability for taro production. Taro has an extensive history in Japan and is believed to have been introduced earlier than rice during the Jomon period. Taro finds mention in the ""Manyoshu"", the oldest Japanese poetry anthology. Many cultures in Japan offer taro instead of rice cakes on the night of the fifteenth day of the fifth month and during the New Year.""Imo no kojiru"" is a soup dish that is prepared by stewing taro, along with carrots, radishes, burdocks, mushrooms, konjac noodles, tofu, chicken, and other ingredients that are cut into bite-sized pieces. This dish is usually consumed during autumn, when taro is in season. The incorporation of various ingredients in a single bowl provides a broad spectrum of nutrients such as protein, vitamins, and dietary fiber. The traditional way of serving ""imonoko-jiru"" was after the rice harvest or when the farming season had ended, either as a feast for gatherings or as a dish to warm the body. Nowadays, it has become an autumnal tradition to gather in groups along the Kitakamigawa River and enjoy ""imonoko-jiru"", which is also known as ""imoni-kai"" or ""imonoko-kai”. ## Opportunities and Times of Eating Habits ""Imonoko-jiru"" is enjoyed during the taro harvest season, which runs from early to late fall. This dish is a common menu item that can be found on household tables on a daily basis. It is also often served at gatherings and festivals, where people gather to enjoy it together. ## How to Eat This dish is made by stewing local ingredients such as taro, daikon radish, carrots, burdock root, tofu, chicken, and more, along with soy sauce for seasoning. In some regions, pork and miso are also added. In the Iwate prefecture, there are two famous potato brands with different textures: ""Futago satoimo"", which is soft and sticky, and ""Tsushida imo"", which is chewy. Both types of potatoes are very popular. In the Futago district of Kitakami City, the skin is peeled off the potatoes to fully enjoy their taste, and ""imonoko-jiru"" is made with only taro as the root vegetable. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the Kitakami River basin, “Imoni-kai” or “Imonoko-kai” are often held, where a group of people cook and eat ""imo no kojiru"". ""Futago satoimo"" from the Futago district of Kitakami City is registered under the country's Geographical Indication (GI) protection system. The “Futago no Satoimo Festival” is held every year in the area. In addition, a large-scale event is held in Mizusawa Ward, Oshu City, where thousands of servings of ""imonoko-jiru"" are served. When taro is in season, it is served at local restaurants and is even included on school lunch menus. Iwate Prefecture certifies people and organizations that pass on local cuisine as “Iwate Prefecture Food Artisans”, and there are “Iwate Prefecture Food Artisans” for imo noko-jiru as well. ## Ingredients - taro: 1 kg - konjac noodles: 250g - Chicken meat: 150g - Tofu: 200g - Shimeji mushrooms: 100g - Green onion: 150g - Chicken bone soup (1 chicken bone, 2,500cc water, green onion, root ginger): 1,000cc - Water: 1,500cc - Sake: 25cc - Soy sauce: 200cc - Salt: 2 tbsp. ## Recipe 1. 1. Rinse the chicken bones thoroughly with water and place them in a pot. Add water, green onions(green leaf part), thinly sliced ginger, and heat them, and simmer gently for about 30 minutes, removing scum along the way. 2. 2. Rinse the taro, remove the soil, scrape off the skin with a knife, cut it into large pieces, and soak it in salted water. 3. 3. Remove the skin from the chicken and cut it into 3 cm pieces. 4. 4. Cut the tofu into 3 cm cubes, separate the shimeji mushrooms into small bunches, and slice the green onion diagonally into thin strips. 5. 5. Pour the chicken broth and water into a pot and bring it to a boil. Then add the taro, konjac noodles, chicken, and 2 tablespoons of soy sauce. 6. 6. Once the taro is soft, season it with sake, soy sauce, and salt. Then add the tofu and green onions and bring it to a boil. The rest of the soup can be used for various dishes. ## Provider Information provider : ""Iwate Prefecture Food Artisans Club Futagoimo No ko Mother’s Association"" ![Image](Not found)" "# Hizunamasu ｜ Our Regional Cuisines **Cuisine Name**: Hizunamasu **Region**: Our Regional Cuisines ## Main Lore Areas The Sanriku coastal area and the central region of the prefecture ## Main Ingredients Used Salmon head, daikon radish, carrot, vinegar, and salt ## History, Origin, and Related Events Iwate Prefecture boasts top-class catches of autumn salmon in Honshu. In particular, the Tsugaruishi River is a clear stream that flows into the innermost part of Miyako Bay and is famous as a river where salmon swim upstream. The mouths of male salmon caught in this area bend when the spawning season approaches from mid-November to late January, hence the name “Nambu Hanamagari (southern crooked-nose) Salmon.” It was an important source of revenue for the Nanbu domain during the Edo period, and has been loved by the people of the prefecture for a long time, which led to it now being designated as the “prefectural fish.”“Hizu” refers to the cartilage of the head of a salmon, and even in the ""Engishiki"" (926) published by the Imperial Court in the early Heian period, there is a description that the ""hizu"" was dedicated to the Imperial Court, showing that it has been eaten since ancient times.""Hizunamasu"" is made by turning the ""hizu"" into ""namasu"" and is a vinegared dish that is an essential New Year's dish. It is a valuable part that can only be harvested in small quantities from one fish and is prized as a delicacy.Salmon is a fish that can be eaten in its entirety except for the gills, and when salmon was plentiful, people would buy a whole fish and each family would cook a dish using each part. Among these ways of eating it, ""hizunamasu"" is a dish that allows you to eat all the blessings from the sea and feel respect for nature. Other than raw salmon, the heads of salt-cured and salted salmon can also be used after desalting. It is characterized by its crunchy texture. ## Opportunities and Times of Eating Habits It is eaten as a New Year’s dish. During the salmon season, it is enjoyed as a side dish with sake and is sometimes served as a hospitality dish with salmon roe on top. ## How to Eat Thinly slice only the ""hizu (cartilage)"""" of the raw salmon head, sprinkle with salt, let it sit for a while, soak in vinegar, and combine with daikon radish or carrot ""namasu"". In the Sanriku coastal area, salmon roe is sometimes added on top, for more splendor. After removing the ""hizu"", the head can also be eaten by boiling it with soybeans or kelp, or making it into ""namasu"" or fish head soup. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now, you can buy it at major fish stores and supermarkets during the salmon season and before the New Year. It is also commercialized by local manufacturers and can be purchased online as well. ""Hizu"" has attracted attention in recent years because it contains an abundance of components important for skin and cartilage, such as collagen, chondroitin, and proteoglycans, and these components are also used in cosmetics and functional foods. ## Ingredients - Raw salmon heads: 2 - Vinegar: 2 tbsp. - Radish: 100g - Carrot: 30g - Vinegar: 2 tbsp. - Sugar: 1／2 tbsp. - Salt: 2／3 tsp. ## Recipe 1. 1. Rinse the noses of the raw salmon heads with water thoroughly and scrape them off with a kitchen knife with the skin still attached. 2. 2. Slice 1 thinly, rub with salt (not listed in the ingredients), wash with water, and soak in vinegar. 3. 3. Cut the radish and carrot into strips and soak in salt water to soften them. 4. 4. Squeeze the water out of 3, combine with the hizu from 2, and season with vinegar, sugar, and salt. ## Provider Information provider : ""Let's Eat Iwate’s Local Cuisine and Food Craftsmanship"" (Hiroko Miura) ![Image](Not found)" "# Ochamochi ｜ Our Regional Cuisines **Cuisine Name**: Ochamochi **Region**: Our Regional Cuisines ## Main Lore Areas Morioka City and the central region of the prefecture ## Main Ingredients Used rice flour, walnuts, soy sauce, and mirin ## History, Origin, and Related Events The central area of the prefecture, which is located along the Kitakami River basin, has an abundance of flat land. Paddy fields have been established since ancient times, and the scale of rice production was relatively large. However, there were years when rice could not be harvested due to cold damage, so barley, wheat, and buckwheat were also produced to stabilize the diet, and it is said that the culture of turning rice and these other grains into flour was developed then.""Ochamochi"" is a mochi confectionery made by skewering two or three dango made from rice flour, crushing them thinly, seasoning them with walnut sauce (soy sauce or miso flavor), and grilling them. In the past, both sides were roasted in the hearth until brown and it was eaten while still hot. It has long been loved by the locals as a lunchtime snack for farmers and as a snack for children. The origin of its name is said to have been a corruption of the term “uchiwamochi” because its shape resembles a military fan.Additionally, in Morioka City, mochi sweets made by kneading rice flour while adding water are generally called “benjemono.” During the Edo period, the Kitakami River flowing through the center of Morioka was the heart of water transportation, and the ships that carried goods from the capital up the Kitakami River were called “benzai ships.” The extravagant goods brought from the upper region by the “benzai ships” were called “benzaimono,” which became “benjemono” in the Morioka dialect, and is still used as the name for mochi sweets. ## Opportunities and Times of Eating Habits It was eaten as a snack for children during small lunch breaks during farm work, during ""Obon holidays"", and during equinoxes. Today, everyone from children to adults still eats it on a daily basis as snacks or small souvenirs. ## How to Eat Add hot water to non-glutinous rice flour, knead it, and roll it out into flat dango. Skewer two or three dango, steam, dip in walnut sauce, and grill. There are soy sauce-flavored walnut sauce and miso-flavored walnut sauce. You can freeze it before dipping it in walnut sauce. In Iwate Prefecture, walnuts are deeply ingrained in the diet and are so special to the people of the prefecture that they sometimes use the expression “kurumi-aji (walnut flavor)” to refer to a “delicious flavor.” Ochamochi is a sweet that you can enjoy with its simple flavor of walnuts and soy sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although it is now rarely made at home, it is sold at Japanese confectionery stores and is a popular snack. Iwate Prefecture certifies people and groups that pass on local cuisine as “Iwate Prefecture Food Artisans,” and there are also “Iwate Prefecture Food Artisans” for ochamochi. In Morioka City, traditional activities are being carried out by “Iwate Prefecture Food Artisans” such as food education projects. ## Ingredients - rice flour: 400g - Hot water: 500ml - Disposable chopsticks: 5 pairs - [Walnut sauce] Walnuts: 60g - [Walnut sauce] Sugar: 6 tbsp. - [Walnut sauce] Soy sauce: 50ml ## Recipe 1. 1. Put the rice flour in a pot and heat over medium heat, stirring with a spatula, until it reaches the same temperature as human skin. 2. 2. Transfer the rice flour to a bowl, add boiling water little by little, and stir with chopsticks. Once the dough has formed into large and small lumps, dust your hands with flour and knead the dough with your palms until it is as hard as an earlobe. 3. 3. Divide the dough into several parts, fan them, and once they have cooled, put them all together and knead them again (for 10 minutes). 4. 4. Divide the dough into 30 small dango, about the size of ping pong balls, and then skewer three dumplings from the thin end with a disposable chopstick that you have previously split from the other half of the pair. Make sure the tip of the disposable chopstick does not stick out from the top dango. 5. 5. On a floured cutting board, flatten the dango by crushing them with your palms. Press both sides to make them thinner, but be careful not to make the parts where the chopstick is too thin or they will break later. 6. 6. In a steamer with steam rising, lay down a wet cloth or parchment paper, arrange 5 without overlapping each other, and steam for about 8 minutes. 7. 7. While steaming, grind the walnuts in a mortar, add some sugar and soy sauce, and mix to make the walnut sauce. The texture of the walnuts will be better if you keep it slightly grainy. 8. 8. Once 6 is steamed, place them on a baking tray lined with parchment paper to prevent them from sticking, and cover them with plastic wrap to prevent them from drying out. 9. 9. Roast 8 over charcoal or gas until browned on both sides, then spread the walnut sauce on both sides. It will taste a little too salty right after it's done, but the flavor will get better as time passes. ## Provider Information provider : ""Iwate Prefecture Food Artisan"" (Ruriko Hachiman) ![Image](Not found)" "# Mame-shitogi ｜ Our Regional Cuisines **Cuisine Name**: Mame-shitogi **Region**: Our Regional Cuisines ## Main Lore Areas Northern region ## Main Ingredients Used Green soybeans, rice flour, sugar, and salt ## History, Origin, and Related Events Mame-shitogi is a fresh sweet made by kneading boiled and ground green soybeans with rice flour and sugar. “Shitogi” means “to grind,” and normally, it refers to food offerings made with rice flour. Mame-shitogi is made with beans as a substitute. It is also known as “mame-suttogi.”The northern part of Iwate Prefecture is extremely cold due to the cold wind from the east called “yamase,” and because rice paddies were scarce, rice was precious. Therefore, beans, buckwheat, and millet were also cultivated and often eaten as supplements to the staple food. Mame-shitogi is also thought to be made by adding bulk to rice flour with green soybeans. Unlike edamame, which are soybeans before they ripen, green soybeans retain their green skin and insides even after maturity. Mame-shitogi was often made at home from autumn to winter when soybeans were harvested, but in particular, there was a custom of offering it to Daikoku-sama (December 9th in the lunar calendar) and Toshitori (December 12th), the mountain god. Also, in early spring, it was made to call for the nightingales.Even now, it is made at events such as Niwajimai (Akijimai), a farmer's event to give thanks for the year's farm work and harvest. ## Opportunities and Times of Eating Habits In the olden days, it was offered to Daikoku-sama, the mountain god, and the horse god in the December month of the lunar calendar, and was made to summon the nightingales in early spring. Today, it is mainly made in autumn and winter when soybeans are harvested and eaten at a farmer's event called Niwajimai (Akijimai). Even today, some families still have the custom of making offerings. ## How to Eat Rehydrate green soybeans with water, add a pinch of salt, boil, and cool thoroughly. Grind and add rice flour, sugar, and salt. Mix and knead into a stick shape and cut it. Use less sugar so that the sweetness of the ingredients is preserved. It can also be made with beans other than green soybeans, such as black soybeans. Those that have lost their flavor over time can be lightly grilled or toasted in a frying pan or toaster oven. It can be frozen and stored. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)Even now, some households offer it as an offering, and it is made at events such as Niwajimai (Akijimai), a farmer's event to appreciate the year's farm work and harvest. It is also sold at direct sales stores and is popular as a snack. It is also sold as a frozen food. Iwate Prefecture certifies people and groups that pass down local cuisine as “masters of Iwate Prefecture cuisine,” and there are “masters of Iwate Prefecture cuisine” with regard to mame-shitogi as well. ## Ingredients - Green soybeans: 200g - Black soybeans: 50g - Uruchi flour (raw flour): 380g - Sugar: 180g - Salt: 3g - Water: 1,500cc ## Recipe 1. 1. Wash the soybeans thoroughly and soak them in water for 24 hours (12 hours in summer). 2. 2. Bring the water to a boil, add a pinch of salt, add the soybeans from Step 1, and simmer over high heat. 3. 3. When the water boils and the soybeans start to move, simmer over high heat for about 7 minutes (about 15 minutes in summer) while removing the scum. Check the hardness of the soybeans, and when the soybeans are no longer lumpy, quickly pour them into a colander and drain the hot water. 4. 4. In a bowl of water, soak the colander holding the soybeans from Step 3 and wash with running water for about five seconds. 5. 5. Remove the colander from Step 4 from the water, drain the water, and cool it until it becomes the same temperature as your skin. 6. 6. Put the uruchi flour, sugar, and salt in a bowl and mix. 7. 7. Grind the cooled soybeans with a bean grinder, put them in the bowl from Step 6, and mix well by hand. 8. 8. Run the beans from Step 7 through the bean grinder again. 9. 9. Knead the beans from Step 8 until they are slightly stiffer than your earlobe and moist. 10. 10. Divide into 300g portions, gather into sticks with a diameter of 5cm and a length of 20cm, and cut into your desired length. ## Provider Information provider : ""Iwate Prefecture Food Artisan"" (Mitsuko Saito) ![Image](Not found)" "# Nishime ｜ Our Regional Cuisines **Cuisine Name**: Nishime **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the entire prefecture ## Main Ingredients Used Grilled tofu, carrots, shiitake mushrooms, kelp, wild vegetables, dried and sliced herring, etc. ## History, Origin, and Related Events Nishime is a traditional dish prepared throughout the entire prefecture during weddings, funerals, New Year's, O-Bon (Festival of the Dead), and other gatherings. The main ingredients include tofu (grilled to prevent it from falling apart during cooking), carrots, konjac, butterbur, shiitake mushrooms, and wild vegetables such as Zenmai (Japanese royal fern) and bracken, often with dried and sliced herring added. Dried and sliced herring was a valuable protein source in inland areas during the Edo period, and was transported by Kitamaebune cargo ships.The ingredients used in Nishime vary from region to region. In the Ou and Kitakami mountain regions, preserved foods such as salted and dried wild vegetables, frozen radish, and frozen tofu (koya tofu) are commonly utilized. Zenmai, in particular, is considered the best of the wild vegetables and is traditionally on special occasions prepared in a dish called ""Zenmai no ippon ni,"" in which it is cooked without being cut. In coastal areas, dried fish like rockfish, dark sleeper, fat greenling, conger eel, salmon, and others may also be included. ## Opportunities and Times of Eating Habits Nishime is also often prepared for gatherings such as important family events, New Year's, O-Bon, Boy's Day, etc. It is also often used as a potluck dish, packed in traditional Oju boxes. Nowadays, ""Nishime"" is also prepared in advance for events such as sports competitions. ## How to Eat Ingredients such as grilled tofu, carrots, konjac, and wild vegetables are simmered in soy sauce and broth. The ingredients and cuts vary by region and household. In inland areas, dried and sliced herring, lotus root, maitake mushrooms, and salt-preserved hime take (a type of mushroom) picked in spring are sometimes added. In coastal areas, preserved dried fish such as rockfish, dark sleeper, fat greenling, conger eel, salmon, etc. are used as Nishime fish,"" and abalone, which cannot be shipped, is sometimes also included. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)Even today, it is made in every household for weddings, funerals, and New Year's gatherings. As a familiar home-cooked dish, it is also served in school lunches. In Iwate Prefecture, individuals and groups who pass on local cuisine are recognized as ""Iwate Prefecture Food Craftsmen."" Of course, there are also ""Food Craftsmen"" for ""Nishime"". In Nishiwaga, Nishime made with regional ingredients such as preserved wild vegetables (fern, udo, bracken), frozen radish, etc., is offered at shops run by ""Iwate Prefecture Food Craftsmen."" ## Ingredients - Dried fern (or dried bracken): 30g - Salt-preserved udo: 5-6 stems - Frozen radish: 50-70g - Frozen tofu (koya tofu): 5 pieces - Carrot: 1 - Dried and sliced herring: 10 - Fresh shiitake mushrooms: 10 - Pre-boiled kelp: 20g - Konjac: 1 piece - Dashi kelp: 15g - Bonito flakes: 10g - Soy sauce: 150cc - Mirin: 100cc - Sake: 100cc - Sugar: 25g - salt: Suitable amount ## Recipe 1. 1. [Preparation of the dried fern] Put the harvested fern in boiling water, turn it over halfway and take it out when it boils again. Spread it on a bamboo sieve and dry it in the sun, turning it over several times. When it becomes brittle, massage it with your hands several times while drying it until it is completely dry. 2. 2. Soak it in lukewarm water for 15 minutes and massage it with your hands. Repeat this process three times, changing the water each time, and the fern will regain its plumpness. 3. 3. Put the fern into a pot and heat it. Once it comes to a boil, remove the pot from the heat and let it sit overnight. 4. 4. Tie the ferns together with the roots aligned and cut off 1cm from the root end. 5. 5. [Preparation of the salt-preserved udo] Remove the leaves from the freshly harvested udo, and pickle it in salt (30% of the weight of the udo). If you re-pickle it around the end of July, it can be preserved for a long period. 6. 6. Put water and the salt-preserved udo in a copper pot and heat it. 7. 7. Once it comes to a boil, turn off the heat and let it sit for 10-15 minutes. 8. 8. Once the color of the udo gets vibrant, change the water and let it sit overnight. 9. 9. Change the water and once the salt is removed, cut into 5cm wide slices. 10. 10. [Preparation of the frozen radish] The radish that has been stored in the ground should be peeled during the cold season, cut in half lengthwise, hung from the eaves with a string, and exposed to the cold wind for more than a month. If you want to keep the radish for a long time, freeze it. 11. 11. Soak it in lukewarm water for 10 minutes, massage it with your hands to re-hydrate it, squeeze out the water and cut it vertically into 2 or 3 equal pieces of 5 cm length. 12. 12. [Preparation of the dried and sliced herring] Soak it for 30 minutes in water that has been used to wash rice. 13. 13. Cut off the head and cut it in half. 14. 14. [Recipe] Re-hydrate the koya tofu in lukewarm water and cut it in half. Cut the carrot into large chunks, and cut off the stem of the shiitake mushroom. Cut the konjac into 10 equal pieces, make a slit in the middle, and put it aside. Rinse 10 pieces of the pre-boiled kelp briefly, and when it becomes soft, put it aside. 15. 15. Make a broth with 1,000ccm of water, dashi kelp, and bonito flakes, and add all the seasonings except for the salt. 16. 16. Put in the dried and sliced herring and simmer over medium heat for 5 minutes, then remove it once. 17. 17. Add the fern, udo, frozen radish, koya tofu, fresh shiitake mushrooms, and turn up the heat to maximum. When it comes to a boil, add the carrots and turn down the heat to medium. 18. 18. Simmer over medium heat for about 20 minutes, and when the carrots become soft, adjust the taste with salt, return the dried and sliced herring to the pot, and simmer for about 5 minutes. 19. 19. Turn off the heat and let the flavors blend. ## Provider Information provider : ""Iwate Prefecture Food Artisan"" (Miyoko Sasaki) ![Image](Not found)" "# Kahou Dango ｜ Our Regional Cuisines **Cuisine Name**: Kahou Dango **Region**: Our Regional Cuisines ## Main Lore Areas Prefectural southern region ## Main Ingredients Used rice flour（non-glutinous rice flour）, glutinous rice flour, wood pieces from the Hagi plant, Azuki beans, sugar, salt ## History, Origin, and Related Events Kahou dango (rice dumpling) is a confectionery dish offered on December 24th (November 24th in Japan's lunisolar calendar) for a folk event called ""Daishiko."" In the past, when Buddhist teacher Kobo Daishi stayed at a farmhouse of the poor, he was served dango made by the family and found that there was straw inside rice dumplings. There is a tale that says Kobo Daishi was not upset at this whatsoever, and instead went on to preach about kindness and hospitality towards others. It's said that the poor farmers had an abundant harvest every year after this encounter. Kahou Dango, which came to be prepared in association with this tale, is made by sticking wood pieces from the Hagi plant that resembles ""Kahou"" (karmic retribution), and offering them to a Kamidana (Shinto altar) along with walking sticks and chopsticks made of Hagi. It was an enjoyable dish to children, because it's said that when you happen upon a dango that has a ""Kahou"" wood piece inside, ""karmic retribution is bestowed upon you, which means good luck.” If this ""Kahou"" is offered to a Kamidana (Shinto altar), it is said to turn into money the next morning.Azuki beans were not only a food to eat on special days, but were also seen as convenient and nutritious food source during winter time. ## Opportunities and Times of Eating Habits This dish is offered and eaten on"" Daishiko"" , which falls on December 24th (November 24th on the Lunisolar calendar). It is currently enjoyed as an event that involves playful elements of ""winning karmic retribution,"" where it is made and eaten together with children within local youth organizations. ## How to Eat Dango (rice dumpling), made from rice flour, are put into thin porridge made of azuki beans and rice and then eaten. A piece of Hagi resembling ""Kahou"" is put inside a portion of the dango. There are also recipes where rice dumplings are put in a soy sauce-based soup containing ingredients such as daikon radish, carrots, burdock root, dried shiitake mushrooms, chicken, and mitsuba leaf. Some regions use mochi (rice cakes) instead of dango (rice dumplings) ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)In order to pass on this local cuisine, it is also incorporated into school lunch menus. It is also sold at local farmer's markets in the areas it is produced. Iwate Prefecture has acknowledged certain individuals and organizations who are certified as ""Iwate Food Artisans"" to pass down these local cuisines, and there are even ""Iwate Food Artisans"" for ""Kahou dango"". ## Ingredients - [Dango (rice dumpling)]: - rice flour（non-glutinous rice flour）: 320 grams - Hot water: 200 cc (milliliters) - [Dumpling Soup]: - Soup stock: 800 cc (milliliters) - Water: 1,000 cc (milliliters) - Kombu kelp: 20 centimeters - Katsuobushi (sliced dried bonito flakes): 20 grams - Daikon radish: 100 grams - Carrots: 30 grams - Burdock root: 20 grams - Chicken: 80 grams - Mitsuba leaf: 20 grams - Dried shiitake mushrooms: 3 - Soy sauce: 1.5 to 2 tablespoons - Cooking sake: 1 tablespoon - Salt: 1／3 teaspoon - Hagi pieces: as needed - [Azuki Dango]: - Azuki beans: 150 grams - Sugar: 150 grams - salt: A pinch - Water approximately: 600 to 700 cc (milliliters) ## Recipe 1. 1. [Dango rice dumpling] Knead the rice flour while adding the hot water little by little until it has the softness of an earlobe. Shape the dough into 64 individual round dumplings, place the Hagi wood pieces in several, and clean up the outer appearance, so that no wood pieces are visible. Boil the dumplings until they float to the surface, dunk them in cold water, and strain them using a colander. 2. 2. [Dumpling Soup Stock] Add water and Kombu kelp to a pot, turn on the burner, and take out the Kombu kelp just before the water starts to boil. 3. 3. Reduce to medium heat, add the bonito flakes, remove pot from heat immediately before it starts to boil, and wait for the bonito flakes to sink to the bottom. 4. 4. Put a colander on either cooking paper or cheese cloth and strain the result from step three. 5. 5. [Soup Dumplings] Cut the daikon radish and carrots into chunks and shave the burdock root into thin slices. Soak the dried shiitake mushroom and slice into strips. Cut the mitsuba leaf into 3 centimeter pieces. Cut the chicken into easy-to-eat pieces and blanch it. 6. 6. Add the daikon, carrots, and shiitake mushrooms into the dashi soup stock and allow it to simmer. Add in the burdock root and chicken when it starts to boil, and once everything has been boiled, season with soy sauce, sake, and salt. 7. 7. Add in the dango rice dumplings, bring everything back to a boil, turn off the heat, and serve with the mitsuba leaf as a garnish. 8. 8. [Azuki Sweet Red Bean Paste and Dango Rice Dumpings] Wash the azuki beans, add them to a pot with enough water to cover the beans, and drain the water once it boils. Repeat by adding water to the pot, bring it to a boil, and drain the water once it reaches boiling. 9. 9. Add water to the pot with azuki beans, bring to a boil, reduce the heat to a simmer and allow the azuki beans to cook until soft. 10. 10. Add sugar in two or three divisions to step 9 so that it can simmer without burning. Once the water has simmered out, add salt and turn off the heat. 11. 11. [Azuki Dango] Add the bean paste to a pot, turn on the heat, and cook it to your desired thickness while adding hot water. 12. 12. Add in the dango and turn off the heat once it boils. ## Provider Information provider : ""Iwate Prefecture Food Artisan"" (Mutsuko Tachiki) ![Image](Not found)" "# Yanagi-batto ｜ Our Regional Cuisines **Cuisine Name**: Yanagi-batto **Region**: Our Regional Cuisines ## Main Lore Areas Northern Region ## Main Ingredients Used Buckwheat Flour, Firm Tofu, Carrot, Daikon Radish, Burdock Root, Shimeji Mushroom ## History, Origin, and Related Events The cool climate of Northern Iwate makes it difficult to grow rice, which has led to the continued production of cereals that grow well in harsh environments, such as Japanese millet, foxtail millet, and buckwheat. As a result, many dishes incorporating cereals were created, one of which is ""Yanagi-batto,"" made with buckwheat flour. During the Edo period, the Nanbu clan that ruled the area prohibited farmers from eating thin-cut soba noodles because they took a long time to cut, and thus were considered a luxury. People began making willow-shaped dumplings with buckwheat flour, and were able to continue to eat soba by saying ""this isn't soba, it's Yanagi-batto.”The ""Yanagi (willow)"" in the name ""Yanagi-batto"" refers to the shape of the dumpling, and ""batto"" is said to come from the word ""hatto,"" which means to ban something. The dumplings are formed into a willow shape because willows sprout the earliest in the spring and wither latest in the autumn, and thus are said to represent the wish for health and longevity.Depending on the region, it is also called Yanagi-battou, Yanagi-ba, Yanagi-dango, and Suri-dango. The texture is springy and chewy. ## Opportunities and Times of Eating Habits It is eaten during the winter as a source of nutrients and to warm up the body. It is easier to make than thin-sliced soba noodles, so it is often made quickly if there isn't enough to eat for dinner. ## How to Eat Buckwheat flour is kneaded and formed into the shape of a willow leaf with an indentation in the center, then simmered in a soy sauce or miso broth with mushrooms and vegetables such as daikon radish and carrot. These days chicken is also added, making it a popular dish among young people. ## Efforts for Preservation and Succession (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)In addition to being served at restaurants, it is often made during hands-on, experiential tours as an easy to make standard cuisine of Iwate. ""Artisans of the Cuisine of Iwate Prefecture"" are recognized for passing down the regional cuisines of Iwate, and some of these artisans are making “Yanagi-batto.” ## Ingredients - Buckwheat flour: 150g - Firm tofu: 100g - Lukewarm water: 25cc - Carrot: 40g - Burdock root: 40g - Daikon radish: 50g - Shimeji mushroom: 40g - Freeze dried tofu: 1 pack - Pickled mustard leaf: 30g - Dried sardine: 30g - Water: 1,600cc - Miso: 50g ## Recipe 1. 1. Knead buckwheat flour, crushed firm tofu, and lukewarm water together in a bowl. Adjust the amount of water until it becomes as firm as an earlobe. 2. 2. Place the dough from step 1 onto a cutting board and stretch it into a cylinder of about 1 cm in diameter. Tear into pieces of about 5 cm, then thinly flatten with both hands into the shape of a willow leaf. 3. 3. Put the dried sardines in water and heat to make dashi broth. 4. 4. Cut the carrot, burdock root, and daikon radish into thin rectangles. Rehydrate the freeze dried tofu and slice into thin rectangles. Remove the salt from the pickled mustard greens and cut into 3 cm pieces. 5. 5. Simmer the carrot, burdock root, daikon radish, and shimeji mushrooms in the broth from step 3. Once the vegetables are cooked, add half of the miso. As it begins to boil, at the Yanagi-batto from step 2 and simmer. Add the remaining miso at the end and season to taste. 6. 6. Turn off the heat, add the freeze dried tofu and pickled mustard greens, then it is ready to serve. ## Provider Information provider : ""Iwate Prefecture Food Artisan"" (Misaho Kubota) ![Image](Not found)" "# Traditional Mochi Rice Cake Dishes ｜ Our Regional Cuisines **Cuisine Name**: Traditional Mochi Rice Cake Dishes **Region**: Our Regional Cuisines ## Main Lore Areas The southern region of the prefecture around Ichinoseki City ## Main Ingredients Used Mochi rice cakes, azuki (red beans), sesame, walnuts, anko (sweet bean paste), zunda (mashed green soybeans), natto, and more ## History, Origin, and Related Events The southern region of the prefecture has a comparatively warm climate, and has long produced primarily rice, which could be cultivated reliably. In the Edo period, by decree of the Sendai Clan that governed the Ichinoseki and Hiraizumi region, mochi rice cakes were to be made and offered to the gods and Buddha on the 1st and 15th of each month as prayers for peace and good health, with this practice then becoming tradition. In Ichinoseki City there is a custom of eating mochi rice cakes over 60 times throughout the year for each turn of the season or event according to a ""mochi calendar"". What's more, samurai families would eat a form of ritual meal known as ""mochi honzen"" (mochi full-course) on ceremonial occasions. The tradition of eating mochi honzen in both times of celebration and sorrow is unique to the Ichinoseki region.Among the seats mochi honzen meals is a facilitator referred to as the ""otori mochi yaku"" who speaks while advancing the proceedings. There are also manners and rules regarding how the mochi is to be eaten, which are said to be a combination of Ogasawara-ryu etiquette and the teachings of the Shijo-ryu culinary school.Mochi honzen meals include dishes like ""zoni"" (rice cakes boiled with vegetables) where ingredients such as ""zunda"" (mashed green soybeans) and ""juune"" (wild sesame seeds) are used as glazes. ## Opportunities and Times of Eating Habits The ""mochi calendar"" contains over 60 opportunities for mochi to be eaten throughout the year on the occasion of seasonal turning points or events such as New Year's Day, seasonal festivals, equinoctial weeks, and Obon. Mochi is also served each time one receives guests, during important ceremonial occasions, and similar happenings. ## How to Eat Various ingredients such as natto, sesame, wild vegetables, walnuts, mushrooms, edamame (green soybeans), swamp shrimp, loach, sea squirt, or squid are used. There are also dishes that placed in broth or glazed. At present there are approximately 300 ways to eat mochi. Recent years have also seen the use of Western ingredients such as cheese, curry, and tomatoes. ## Efforts for Preservation and Succession Mochi is even a part of school lunches. Among the specialty shops and ryokan of Ichinoseki and Hiraizumi, there are also establishments where visitors can experience eating authentic mochi honzen meals according to the proper etiquette. There are ongoing actions by the Ichinoseki Mochi Promotion Council to make the culture of mochi dishes widespread, one being the ""National Local Mochi Summit"". In 2013, ""washoku"" (traditional Japanese cuisine) was added as a UNESCO intangible cultural heritage, which also includes the mochi food culture of Ichinoseki. ## Ingredients - [Anko Mochi] azuki red beans, sugar, salt: - [Shrimp Mochi] Swamp shrimp, sake, a small amount of shoyu, oil: - [Zunda Mochi] Boiled green soybeans, sugar, salt, shoyu: - [Ginger Mochi] Dried shiitake, carrots, ginger root, sugar, shoyu, sake: - [Fusube Mochi]: - Minced chicken meat (lean): 20g - Burdock root: 200g - Shoyu: 3 tablespoons - Sake: 2 tablespoons - Abura: Small amount - Stock: 180-250cc - Red pepper: 1 - [Walnut Mochi] Walnuts, sugar, salt: - [Juune Mochi] Juune (wild sesame seeds), sugar, shoyu, salt: - [Edamame Mochi] Edamame (green soybeans),, scallions, shoyu or salt: - [Zoni Mochi] Daikon radishes, carrots, burdock roots (thin shavings), fish paste (during times of sorrow, fried tofu), Japanese parsley, seasonal vegetables (mitsuba, snow peas, spinach), etc.: ## Recipe 1. 1. [Anko Mochi] Boil and mash the azuki beans, season with sugar and salt, then tear fresh mochi and insert the bean paste. 2. 2. [Shrimp Mochi] Wash the shrimp and remove any moisture, then stir-fry with oil and flavor with shoyu and sake before inserting into the mochi. 3. 3. [Zunda Mochi] Insert boiled edamame beans into a mortar and mash, then season with sugar and salt. 4. 4. [Ginger Mochi] Boil shiitake and carrots with broth and season, then add potato starch to thicken. Add squeezed ginger juice. 5. 5. [Fusube Mochi] Grate the burdock root with skin left on, then stir-fry with oil, dilute with water, then add the minced chicken and stir so that mixes evenly with the burdock root. Flavor with shoyu and sake before finally adding red pepper and inserting into the fresh mochi. Add more stock if one prefers a softer texture for the filling. 6. 6. [Walnut Mochi] Grind the walnuts well before cooking. Tofu with moisture removed is occasionally added. 7. 7. {Juune Mochi} Sizzle the juune (wild sesame seeds) in a pan, then grind with a mortar. Add water and then season with sugar, shoyu, and salt before tearing fresh mochi and adding the ground juune. ## Provider Information provider : ""Iwate Prefecture Food Artisan"" Hanaizumi Delivery Mochi Makers Group ![Image](Not found)" "# Sukikonbu no nimono ｜ Our Regional Cuisines **Cuisine Name**: Sukikonbu no nimono **Region**: Our Regional Cuisines ## Main Lore Areas Sanriku Coastal Area ## Main Ingredients Used Sukikonbu, carrots, deep-fried tofu, dried shiitake mushrooms, soy sauce ## History, Origin, and Related Events Sukikombu"" is made by boiling young kelp from the Sanriku coast, cutting it into thin strips, and drying it into boards. Around 1969, kelp cultivation and processing of sukikombu began in the coastal village of Fudai, and it spread throughout the prefecture as a preserved food. Fudai's suki-kombu is made from young kelp that has not been thinned out, giving it a soft and chewy texture.Sukikonbu-nimono"" is made by boiling sukikonbu with dried shiitake mushrooms, carrots, and other ingredients. It is served with dried shiitake mushrooms, carrots, and other ingredients, and is often combined with other seafood, such as kojo, konishin, and scallops, to create a unique taste. It is a local dish of Fudai Village, where it is produced, but it is also eaten as a daily home-style dish throughout the prefecture, and is widely rooted in the community. ## Opportunities and Times of Eating Habits Dried ""sukikombu"" is sold at supermarkets and other stores regardless of the season, so it is eaten at home on a daily basis. In recent years, fresh sukikombu has become available in the spring and is now considered a seasonal food. ## How to Eat Sukikombu is soaked in water and simmered with thinly sliced carrots, dried shiitake mushrooms, and other ingredients in soy sauce. The ingredients vary from household to household. It is sometimes combined with marine products such as kojo, konishin, scallops, grilled dried mackerel, and processed foods such as satsuma-age and chikuwa (fish ball). Sukikombu is also used in salads, as it can be eaten only after it has been cooked and rehydrated. Suki-kombu is best left to cool before serving, rather than immediately after cooking, so that the kombu can soak up the flavor. ## Efforts for Preservation and Succession (Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Kombu is widely rooted as a home-style dish, and is also used as a menu item that can be prepared and left over. It is sold as a side dish at local supermarkets. It is also used as a school lunch menu in many parts of the prefecture. ## Ingredients - Fudai sukikonbu: 1 sheet (40g), about 700g after being rehydrated in water - dried shiitake mushroom: 4 medium pieces (20g) - carrot: 80g - Grilled and dried mackerel: Half a piece (100g) - deep-fried tofu: 2 small pieces - Dried plum: 5 pieces - Water: 1,800cc - Soy sauce: 8 tbsp. - mirin (sweet cooking sake): 4 tbsp. - sake: 5 tbsp. ## Recipe 1. 1. Wash sukikombu quickly in water, soak in plenty of water for about 20 minutes, soak in water to soak, loosen well, and drain in a colander. 2. 2. Wash dried shiitake mushrooms quickly in water, soak in warm water for about 30 minutes to soak them, remove the taro flakes, and cut into thin strips. 3. 3. Cut carrots into thin strips. Remove bones and skin from grilled dried mackerel and roughly break into pieces. Dip deep-fried tofu in boiling water to remove oil, cut in half horizontally and cut into strips. 4. 4. Pour water into a copper pot, add sukikombu and dried shiitake mushrooms, cover with a lid, and simmer over high heat until the water begins to boil, then reduce the heat to medium and cook, stirring occasionally, until the kombu has a slightly crunchy texture, about 10 minutes. 5. 5. Add carrots and bring to a boil, then add sake, mirin, and soy sauce. When it comes to a boil again, add grilled mackerel, deep-fried tofu, and dried plums, cover with a lid, and simmer over medium heat, stirring occasionally, for about 10 minutes. Once simmering, remove the seeds from the dried plums. 6. 6. ## Provider Information provider : ""Iwate Prefecture Food Artisan"" (Sono Hikagemoi) ![Image](Not found)" "# Ganzuki ｜ Our Regional Cuisines **Cuisine Name**: Ganzuki **Region**: Our Regional Cuisines ## Main Lore Areas Southern part of the prefecture ## Main Ingredients Used Flour, sugar, baking soda, vinegar, walnuts, sesame seeds ## History, Origin, and Related Events Ganzuki"" is a sweet eaten throughout the prefecture, especially in the southern part of the prefecture. The name is said to come from its round shape and the sesame seeds placed on top of it in an M-shape, which resemble geese flying toward the full moon.It is a local confectionery made by steaming flour, sugar, eggs, and baking soda and vinegar to make it puff up. It contains sesame and walnuts, and its chunky texture has a simple taste. It has a simple taste with a chewy texture. Because it is filling, it has long been eaten as a snack between farm work (kobiri) or as a daily snack.The brownish looking ones made with brown sugar are called ""kuroganzuki,"" while the ones made with white sugar are called ""shiroganzuki. In addition to Iwate Prefecture, it is also a local snack in Miyagi Prefecture. ## Opportunities and Times of Eating Habits It is eaten as a daily snack or as a short lunch between meals during farm work. ## How to Eat A mixture of flour, eggs, baking soda, and sugar is steamed and topped with walnuts or sesame seeds. There are two types of kobiri: ""kuroganzuki,"" which has a brownish appearance and is made with brown sugar, and ""shiroganzuki,"" which is white and is made with white sugar and milk. Depending on the region and household, finely chopped boiled rape blossoms or grated carrots may be added. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)They are made at home or sold at supermarkets, local confectionery stores, and direct sales outlets. Local confectionery makers also produce ""baked ganzuki,"" which is baked without steaming.Local junior high school home economics classes include a lesson on making ""ganzuki. ## Ingredients - A] Flour: 200g - A] Baking soda: Less than 1 tsp. - A] Baking powder: Less than 1 tsp. - Brown sugar: 150g - B] Water: 200cc - Walnuts: 20g - Black sesame seeds: As needed ## Recipe 1. 1. Dissolve [B] in boiling water and allow to cool. 2. 2. Sift 【A】. 3. 3. When 1 has cooled, add 2 and mix. Mix quickly to avoid lumps. 4. 4. Line a steamer with a wet cloth, place 3 in a round sink, sprinkle with chopped walnuts, sprinkle with black sesame seeds, place in a well-heated steamer, and steam over high heat for about 30 minutes. ## Provider Information provider : ""local cuisine researcher""(Sueko Umezu) ![Image](Not found)" "# Mamebujiru ｜ Our Regional Cuisines **Cuisine Name**: Mamebujiru **Region**: Our Regional Cuisines ## Main Lore Areas Yamagata-cho, Kuji City ## Main Ingredients Used Flour, walnuts, carrots, burdocks and other vegetables, baked tofu, dried gourd, soy sauce ## History, Origin, and Related Events Mamebu-jiru"" is a local dish of Yamagata-machi, Kuji City (former Yamagata Village), in which ingredients such as familiar vegetables and baked tofu are simmered in a soy sauce-based soup flavored with dried sardines and kelp dashi, along with ""mamebu,"" flour dumplings with walnuts.It is said that during the Edo period (1603-1867), when bad harvests continued, people ate dumplings made of wheat flour wrapped in walnuts as a substitute for noodles in ""Hare no Meal"". The origin of the name is said to come from the fact that the dumplings are ""the size of a pea"" and ""resemble mari-fu,"" or that the name was given to the dumpling with the wish to live a faithful, healthy, and proficient life.The vegetables and other ingredients used in the dumplings vary from region to region and from household to household, but the use of niboshi (dried sardines) and kombu (kelp) for the broth, the taste of soy sauce, and the addition of walnuts to the dumplings are common. Sometimes brown sugar is added to the dumplings, creating a unique taste that allows the saltiness of the soup and the sweetness of the brown sugar to be enjoyed at the same time. ## Opportunities and Times of Eating Habits Dumplings are mainly eaten at home on ceremonial occasions such as weddings, funerals, and New Year's Day. It is said that the dumplings are made larger for celebrations and smaller for mourning. Even today, dumplings are eaten at home in winter. ## How to Eat Dumplings made of flour with walnuts are stewed in broth made from dried sardines and kelp with vegetables, grilled tofu, kanpyo (dried gourd) and other ingredients. Depending on the region, the dumplings may be made of walnuts and brown sugar, or only walnuts, or the soup may be thickened. ## Efforts for Preservation and Succession (Outline of the people who have passed on the dumplings, preservation groups, use of SNS, modern efforts such as commercialization, etc.)The dish was featured in the NHK morning TV series ""Amachan"" and is popular among tourists. More and more restaurants in Kuji City are offering the dish, and handmade sets that include pre-cooked ingredients and dashi are also available. It is also served at school lunches at local schools as an opportunity to learn about local cuisine. Iwate Prefecture certifies people and organizations that pass on local cuisine as ""Iwate Prefecture Food Artisans,"" and there are ""Iwate Prefecture Food Artisans"" for ""Mamebu-jiru"" as well. ## Ingredients - wheat flour: 200g - Peeled walnuts: 30g - carrot: 70g - burdock root: 80g - Grilled tofu: 150g - Deep-fried tofu: 40g - Kampyo (dried gourd): 10g - Dried Shimeji mushroom: 15g - Soy sauce: 45cc - Dashi Kelp: 15cm - Niboshi (dried sardines): 5-6 sticks - katakuriko (potato starch): a pinch - salt: a pinch ## Recipe 1. 1. Make dashi broth by adding kombu and niboshi (dried sardines) to an appropriate amount of water. 2. 2. Cut carrot and burdock root into chunks, abura-age into thin strips, baked tofu into diamond-shaped pieces, and kanpyo into 1.5 cm lengths. Soak dried shimeji mushrooms in water. 3. 3. Add a pinch of salt to the flour, knead with water, divide into thumb-size pieces, add walnuts and roll into rounds so that the contents do not stick (cover the rounded mamebu with potato starch so that they do not stick together).When the vegetables are cooked, add soy sauce and salt to taste. When the blanched fish float to the surface, season to taste again and serve. ## Provider Information provider : ""Iwate Prefecture Food Artisan"" Yamagata Town Lifestyle Improvement Council ![Image](Not found)" "# Kirisensho ｜ Our Regional Cuisines **Cuisine Name**: Kirisensho **Region**: Our Regional Cuisines ## Main Lore Areas Central part of the prefecture (Morioka City, Hanamaki City, Shiwa Town, Tono City, etc.) ## Main Ingredients Used rice flour, walnuts, sesame, sugar, soy sauce ## History, Origin, and Related Events The origin of the name ""Kirisensho"" is said to come from the fact that in the old days, the powder was kneaded with the juice soaked in chopped sansho (Japanese pepper), which was called ""Kirisansho"", which in turn became ""Kirisensho"".It has long been eaten mainly in the rice paddy fields of the central part of the prefecture, and has been cherished as an event food. It was offered on Buddhist altars and hina-dan (doll's altars) during celebrations (especially on the Peach Festival), and in the past, girls and their mothers often made it together on the Peach Festival. In this region, a snack between lunch and dinner was called ""kobiri (small lunch),"" and snacks made from rice flour, wheat flour, millet, beans, and other ingredients that were good for the stomach were often eaten in between farm work. Kirisensho"" is one such snack.It is made in Morioka City, Hanamaki City, Shiwa Town, Tono City, and other areas. Each region has its own way of making it, but the common ingredients are rice flour, walnuts, and sesame seeds, and the seasoning is sugar and soy sauce. Brown sugar is often used for the sugar. It is characterized by its simple taste. ## Opportunities and Times of Eating Habits It is often served at Buddhist altars and on dolls' altars during celebrations (especially on the peach festival on March 3), as a snack between farm work, and at weddings. ## How to Eat The detailed preparation, seasoning, and shape of the dumplings vary from region to region and from household to household. However, steaming rice flour, adding walnuts and sesame seeds, and seasoning with soy sauce, sugar, and other seasonings are common. There are several variations in shape, such as koban (oval) or kinoha (leaf) shaped with chopsticks, or flower or boat shaped using wooden molds. Among them, Tono City is particularly unique in that the dough is used to wrap walnuts and brown sugar with honey, and a thick bean paste flavored with brown sugar and soy sauce is used to cover the dough. If you do not have a kirisensho mold, you can crush the bale-shaped dough with the palm of your hand and use the handle of a spoon to make a pattern. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Although there are fewer opportunities to make it at home, it is sold at supermarkets, confectionery stores, and direct sales outlets in the production area, and is still very popular. In Hanamaki City, students have the opportunity to learn by making local dishes as part of their experiential learning, and ""Kirisensho"" is included as one of the menu items. In Tono City, ""Iwate Prefecture Food Artisans"" teach students how to make Kirisensho at elementary and junior high schools and at community activities. ## Ingredients - Uruchiwa Flour: 500g - Water: 600cc - Soy sauce: 30cc - Sugar: 200g - salt: 2 tsp. - chopped walnuts: 3 tbsp. - sesame seeds: 1 to 2 tbsp. - brown sugar: 50g - Potato starch: as needed ## Recipe 1. 1. In a large saucepan, combine water, soy sauce, sugar, and salt and bring to a boil. 2. 2. Add Uruchi flour to 1, turn off the heat immediately, and mix with a spatula until powdery. 3. 3. Add sesame seeds to 2 and knead well by hand (about 100 times). Kneading can be done while the dough is still hot, but it is easier and more elastic if you cover the dough with a wet cloth and let it cool down before kneading. 4. 4. Roll out the kneaded dough into bars, divide into 24 equal portions, and roll into dumplings. 5. 5. Make a hole in the center of the dumpling with your thumb, add brown sugar and walnuts, close the hole, and form into a bale like an onigiri (rice ball). Put the dango into the kirisensho mold and place the walnuts on top. If the walnuts tend to stick to your hands, use katakuriko (potato starch). 6. 6. Steam the dumplings in a steamer over medium heat for about 10 minutes. After steaming, turn off the heat and immediately pour water (not included) over the top of the kirisensho to tighten the dough and make it shiny. ## Provider Information provider : ""Iwate Prefecture Food Artisan"" (Reiko Hosokawa) ![Image](Not found)" "# Hittsumi jiru(Hittsumi soup) ｜ Our Regional Cuisines **Cuisine Name**: Hittsumi jiru(Hittsumi soup) **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture, with a focus on the central part of the prefecture ## Main Ingredients Used Flour, seasonal vegetables such as root vegetables, river fish, river crabs, chicken, mushrooms, etc. depending on the region ## History, Origin, and Related Events The central region of the prefecture has a lot of flat land in the Kitakami River basin, which has long been open to rice paddies, and the scale of rice production has been large. However, there were years when rice could not be harvested due to severe cold weather and cold damage, so barley, wheat, and buckwheat were also produced to stabilize the diet. Therefore, many dishes were prepared using rice, wheat, and buckwheat flours, and the culture of ""shitonemono,"" a dish made by kneading the flour with water, developed. Hittsumi is one of the representative dishes, and was often eaten as an alternative to the staple food in years when the rice harvest was poor.Hittsumi"" is said to be a corruption of ""hittsumu,"" a dialect word meaning ""to tear by hand,"" since the dough is kneaded with water and spread into a thin layer, then torn by hand and boiled. Depending on the region, it is also called ""tote-nage,"" ""hatto,"" or ""kiribatto.Ingredients and soup stock vary from region to region and from household to household. Jidori chicken, mushrooms, river crabs, river fish, and mokuzu crab are sometimes added depending on the region. ## Opportunities and Times of Eating Habits It is eaten throughout the year regardless of the season, but is most appreciated during the warm and cold winter months. It was also eaten as a family dish for dinner or when people gathered to help with farm work. Even today, it is served at local events where people gather. ## How to Eat Knead flour with water, pull it out and spread it thinly, tear it by hand, and put it into soup stock with chicken, burdock root, carrots, mushrooms, etc. and simmer it. The dough is kneaded thoroughly and allowed to rest, resulting in a thin and firm dough. Ingredients vary depending on the region and season. In the Sanriku coastal area, seafood such as Pacific saury is used, while inland, river crabs and river fish are used, and in Iwaizumi Town, where matsutake mushrooms are grown, matsutake mushrooms are sometimes added.In Iwaizumi Town, where matsutake mushrooms are grown, matsutake mushrooms are sometimes added. Some people sweeten it with ""azuki hittsumi"" or ""zunda hittsumi,"" for example. In recent years, various flavors such as curry, Western, and Chinese have become popular. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)Hittsumi flour and a set of boiled dough and dashi broth are available for sale, and the dish is made at home on a daily basis. In addition, hittsumi is served at local restaurants and school lunches, and has taken root among the people of the prefecture. The town of Otsuchi is working to make hittsumi a local specialty by developing original menus for local restaurants and lodging facilities. The Iwate Prefecture Fresh Noodle Cooperative Association has designated December 3 as ""Hitsumi Day"" and is conducting publicity activities for hitsumi. In addition, Iwate Prefecture recognizes people and organizations that pass down local cuisine as ""Iwate Prefecture Food Artisans"", and there are also ""Iwate Prefecture Food Artisans"" for hittsumi. ## Ingredients - Southern wheat flour (flour of your choice): 250g - Water: 150cc - Nambu Kashiwa thighs (chicken thighs of your choice): 200g - Daikon radish: 10cm - Carrot: 5cm - burdock root: 1／2 burdock root - shiitake mushroom: 6 pieces - Green onion: 1／2 leek - Dashi stock: 6 cups - sake: 1 tbsp. - salt: 1／2 tsp. - soy sauce: 3 tbsp. ## Recipe 1. 1. Sift flour into a bowl, make a hollow, and add water. Mix with chopsticks first, then knead with your hands to the consistency of earlobes, cover with plastic wrap and refrigerate for 1-2 hours. 2. 2. Cut radish and carrot into strips, chop burdock root and soak in water for 1 minute to remove the scum. Cut shiitake mushrooms into thin slices, removing the stems. 3. 3. Pour broth into a pot, cut chicken into bite-sized pieces, and add. When the broth comes to a boil, remove the scum and add daikon radish, carrot and burdock root. 4. 4. Spread 1 thinly over 3, add shiitake mushrooms, and season with salt, soy sauce, and sake. When rolling out the dough, hold the dough in your left hand and pull the dough with your right hand to make it thin and tear into bite-size pieces. （Tear into bite-size pieces (about 5 cm square or less). 5. 5. When the mixture comes to a boil, add the diagonally sliced green onion and turn off the heat. ## Provider Information provider : ""local cuisine researcher""(Sueko Umezu) ![Image](Not found)" "# Iwana no Shioyaki (Salt-grilled Char) ｜ Our Regional Cuisines **Cuisine Name**: Iwana no Shioyaki (Salt-grilled Char) **Region**: Our Regional Cuisines ## Main Lore Areas Kurihara City and environs ## Main Ingredients Used Char ## History, Origin, and Related Events Char is a fish only lives in the upper stream of headwater areas where clear water flows. It is very difficult to catch.Miyagi Prefecture was the first area in Japan to farm char, which is difficult to catch. Farmed char raised in clean water has no off-smells and tastes sweet. It has soft skin and is best enjoyed simply with salt-grilled. It has been popular with ordinary people since ancient times. Also char for raw consumption has been developed in Miyagi Prefecture, and ‘Date Iwana’, came from the original local species unique to the prefecture, was successfully developed by. Today, the “Date Iwana” is being farmed in Kurihara City, the birthplace of char farming, as well as in Yamato Town and Shiroishi City. ”Date Iwana” has been bred not to have eggs, which enables it not to suffer from growth stagnation or decline in quality during the spawning season. As a result, it grows to approx. 50cm in length and approx. 1kg in weight in two or three years. It is controlled under the strict brand management guidelines, and only large char over 800g can be called “Date Iwana”. ”Date Iwana”, developed to be shipped for eating raw, was bred in the strictly controlled environment and food. It enables not to have the peculiar characteristics of river fish. As such, it is used not only for eating raw, such as sashimi, also used in a wide range of dishes, including in Japanese, Western and Chinese cuisine with its high-quality white flesh. ## Opportunities and Times of Eating Habits Summer is the best season for wild char when it is fatty and fully nourished before the spawning season. Given the stable supply of farmed char, it can be eaten all year round. ## How to Eat Clean the char with removing guts. Skewer and sprinkle with salt, and grill it slowly over charcoal. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Miyagi Prefecture is developing several dishes and promoting “Date Iwana” to the public through various events and other activities. ## Ingredients - Char: 1 - Salt: Approx. 3g - Bamboo skewer: Approx. 40cm in length ## Recipe 1. 1. Clear 25cm-lemgth of char. Then skewer it. 2. 2. Sprinkle a pinch of salt (approx. 3g) on both sides of the char from 30cm-high. (Also sprinkle salt on the tail). 3. 3. Grill the char over charcoal. Rotating the skewer while it is still hot makes it easier to remove. 4. 4. Remove the skewer from the char, place it on a bowl, and garnish with ginger pepper or other seasoning. ## Provider Information provider : Masafumi Suzuki (resident of Kurihara City/Grilling char for about 15 years) ![Image](Not found)" "# Ichijiku no Kanroni (Fig Compote) ｜ Our Regional Cuisines **Cuisine Name**: Ichijiku no Kanroni (Fig Compote) **Region**: Our Regional Cuisines ## Main Lore Areas Miyagi Prefecture ## Main Ingredients Used Figs,Sugar ## History, Origin, and Related Events Fig has been used since antient time. In Japan, it is said that ""Fig was introduced to Nagasaki via China"", and was used for medicinal purposes. During the Meiji Era (1868-1912), Mr. Masui introduced “Masui Dauphine” variety, from the US, which now makes up about 80% of figs in the market. It is eaten all over the world because of its plump texture and sweetness. Fig is often processed into dried fruit in Western countries and the Middle East.As often called “the fruit of immortality”, fig is highly nutritious and contains plenty of dietary fiber, potassium (effective to get rid of excess salt), calcium (necessary to build bone) and iron (essential for preventing anemia). The fig season is from September to October in Miyagi Prefecture, with the main production areas lying in the southern part of the prefecture. The “Brunswick” variety of green fig for processed food is grown in Miyagi and some area of Fukushima, Yamagata and Akita Prefectures exclusively. Ripen figs are eaten raw or used for cooking nationally. On the other hand, in Miyagi Prefecture, where figs are mainly grown for processing, it is commonly cooked into compote, or “kanroni”. ""Kanroni"" made at home is simply boiled figs with sugar, water and lemon juice. People used to cook large quantities of ""kanroni"" and bottled it to serve to their neighbors and friends. ## Opportunities and Times of Eating Habits Green figs for processing are sold at greengrocers, supermarkets, and roadside farmers markets from September to October. People cook the figs into ""kanroni"". ## How to Eat Boil figs with just water, sugar and lemon juice, then let it cool. Put into glass jars and store in a refrigerator. Each family has its own way to enjoy kanroni, such as eating as it is, adding it to tea or yogurt. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Kanroni has been cooked with each family’s traditional recipe. ## Ingredients - Figs: 500g (not overripen) - Sugar: 300g - Lemon juice: 1／2 ## Recipe 1. 1. Wash the figs, cut off the stems, boil them in boiling water for 1 to 2 minutes to remove the scum. Drain them onto a colander. 2. 2. Put the figs and sugar in a pot and boil and stir them. Once the sugar has dissolved, reduce the heat to low and simmer until it gets thicken. 3. 3. Add lemon juice at the last. You can also add a ½ cup of red wine as needed. Note that the fruits will crack and fall apart if you overcook. ## Provider Information provider : “Gottsuo-san II – Miyagi’s Homemade Food Preservation For Future Generations” (Miyagi Food Communication Organization) ![Image](Not found)" "# Aburafu don (Rice Bowl with deep-fried wheat gluten) ｜ Our Regional Cuisines **Cuisine Name**: Aburafu don (Rice Bowl with deep-fried wheat gluten) **Region**: Our Regional Cuisines ## Main Lore Areas Tome City ## Main Ingredients Used Aburafu ## History, Origin, and Related Events In Obon holidays (mid-August), tofu merchants worked hard making fried thin tofu and fresh tofu for ""Shojin ryori (vegan cuisine for Buddist monks)"". However, they always faced a big issue; both fried and non-fried tofu were spoiled quickly because there wasn’t any refrigeration technology like we have today. In such circumstances, a tofu shop in Tome City thought of “Aburafu”.When wheat flour and water are mixed well together and rinse the starch with water, gluten stays there.There are three types of “Fu” = wheat gluten: ""Namafu"", ""Yakifu"", and ""Aburafu"". ""Namafu"" is steamed gluten combined with glutinous rice flour, while ""Yakifu"" is baked one with wheat flour. Like ""Yakifu"", aburafu is made by adding wheat flour to gluten, and shaped into sticks and fried. Because it has a great flavor and a chewy texture, it is also used in vegetarian or macrobiotic cuisine. ""Aburafu"" was produced only in the Tome region before, but it’s widely manufactured outside of Tome area since ""Aburafu"" has been getting popular nationally. ""Aburafudon (Rice Bowl with deep-fried wheat gluten)"" is a famous dish made with ""Aburafu"" and was made up by the hostess of a local inn. It’s like a katsudon with replacing the pork cutlet with ""Aburafu"", and the flavor of ""Aburafu"" is brought out to its fullest. It is getting well-known nationwide after participating in the local food competition called “B-1 Grand Prix.” ## Opportunities and Times of Eating Habits ""Aburafu"" was originally found in summer, but now you can eat all year round. It is popular as a meat substitute by people who dislike meat or who follow a vegetarian or macrobiotic diet. ## How to Eat Like making ""katsudon"", add ”Dashi (=Japanese soup stock)”, soy sauce, and other seasonings to a pot to make a broth, then add the ”Aburafu"" and beaten eggs. Serve on top of rice in a bowl. Add trefoil, etc. for decoration. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In Tome City, there is a group called “Aburafudon no Kai,” which introduces restaurants serving ""Aburafudon"" and recipes on the website. The group participated in the “B-1 Grand Prix” to promote the dish nationally. ## Ingredients - Aburafu: 1 (approximately 5 slices with 1cm-thin per person) - Japanese leek: 1 - Eggs: 4 - Dashi (=Japanese soup stock): 360ml - Soy sauce: 60ml - Mirin(=sweet rice wine): 80ml - Trefoil or sweet and sour pickled ginger: As needed - Rice: As needed ## Recipe 1. 1. Slice the aburafu into 1cm rounds and thinly slice the japanese leek diagonally. 2. 2. Put the dashi stock, soy sauce, mirin(=sweet rice wine), and aburafu into a pot and boil. Turn the aburafu inside out. (In case aburabu is well-fried outside, put it into a pan before boiling.) 3. 3. Once the broth has soaked into the aburafu, add japanese leek. When the green onion gets soften, add beaten egg and let it cook until half-cooked. 4. 4. Place 3 on top of the rice in a bowl. Add trefoil or sweet and sour ginger on yop if you like. ## Provider Information provider : Makiko Takazawa, Sendai Shirayuri Women's University ![Image](Not found)" "# Ganzuki ｜ Our Regional Cuisines **Cuisine Name**: Ganzuki **Region**: Our Regional Cuisines ## Main Lore Areas All of Miyagi Prefecture ## Main Ingredients Used Wheat flour, Egg, Sugar, Baking soda, Vinegar ## History, Origin, and Related Events ""Ganzuki"", so named because of its resemblance to ""Gan (goose in Japanese) meat"", is a familiar snack for Miyagi residents. It is a simple steamed bread made with only wheat flour, baking soda, brown sugar and water. It is characterized by its fluffy yet firm texture, and is a simple local confectionery with a handmade feel. Not only as a casual everyday snack or light meal, they were also eaten to satisfy hunger between farm works. Also, It was also often eaten as a snack by children. As brown sugar is used, this brownish steamed bread is known as ""Kuro-gan"" (black goose). In some areas, the main ingredients are wheat flour, brown sugar, and eggs, to which baking soda and vinegar are added, and walnuts, sesame seeds, soy sauce, Miso, and other ingredients are added and steamed. In contrast to the darker, fluffy ""Kuro Ganzuki/Kuro-gan"", there is ""Shiro Ganzuki/Shiro-gan,"" which is made with white sugar and additional milk and is similar to ""Uiro (Sweet Rice Jelly)"". It is eaten as a snack not only in Miyagi Prefecture, but also in Iwate Prefecture as well. ## Opportunities and Times of Eating Habits It is made at home as an everyday snack. It is also often eaten as a convenient snack during farm work. It is sold wrapped in plastic wrap at local supermarkets. ## How to Eat Dissolve brown sugar in water, add wheat flour, knead, and steam well in a steamer. Cut into bite-size pieces to eat. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is a snack made at home and passed down from mother to child. JA ZEN-NOH Miyagi produces ""Ganzuki"" and sells it through online stores. ## Ingredients - Wheat flour: 200g - Baking Powder: 1 tbsp. - Brown Sugar: 100g - Water: 180ml - Sesame Seeds or Walnuts: As needed ## Recipe 1. 1. Sift together the wheat flour and baking powder.Finely crush brown sugar, add water and heat to dissolve. 2. 2. Put the brown sugar liquid in a bowl and add the sifted flour and baking powder. 3. 3. Pour into pound cake molds and top with sesame seeds or walnuts as needed. 4. 4. Steam in a steamer for about 30-40 minutes. Pierce with a bamboo skewer. If nothing sticks to the skewer, it is done. it is ready to serve. When cooled, cut into bite-size pieces. If a dish towel is placed between the steamer and the lid, steam will not leak out, and the top of the Ganzuki will be fine and that is a trick to steam Ganzuki up beautifully. ## Provider Information provider : “Gozzuou-san B, Miyagi's local handmade work to convey“ By Furusato Syoku-Dayori Miyagi Western District ![Image](Not found)" "# Kaki Namasu(Pickled Daikon Radish and Carrot with Dried Persimmon) ｜ Our Regional Cuisines **Cuisine Name**: Kaki Namasu(Pickled Daikon Radish and Carrot with Dried Persimmon) **Region**: Our Regional Cuisines ## Main Lore Areas Southern Region of Miyagi Prefecture ## Main Ingredients Used Dried Persimmon, Daikon Radish, Carrot ## History, Origin, and Related Events As the old saying goes, ""when a persimmon turns red, the doctor turns blue,"" persimmons are rich in vitamins A, C, folic acid, potassium, and other nutrients, especially vitamin C, which is said to be more than twice the amount found in lemons.When persimmons are dried, in addition to sugar, vitamin A and folic acid are concentrated. In Miyagi Prefecture, high-quality dried persimmons are produced from fall to winter, mainly in Marumori Town and Shiroishi City in the southern part of the prefecture. Those high-quality dried persimmons are called “Korogaki” and are made from “Hachiyagaki”, a variety of astringent persimmon. They are peeled, hung by the stem on a string, and exposed to the cold wind. “Kaki Namasu” is a New Year's dish that incorporates ""Korogaki"" persimmons, which have stored sweetness after being exposed to severe cold weather.Daikon radishes are rich in not only vitamin C but also diastase, which aids digestion. The crisp texture and refreshing taste are indispensable for New Year's dishes, especially when eating rice cakes. ## Opportunities and Times of Eating Habits The red color of carrots and dried persimmons and the white color of Daikon radish are considered auspicious, and it is eaten in every household as one of the New Year's dishes. ## How to Eat Namasu is a dish with pickled carrots and Daikon radish and is the standard. Kaki (Persimmon) Namasu is a variation of Namasu with Dried persimmons. Dried persimmons add a natural sweetness that makes this dish easy for even children to eat.Lightly salt the shredded Daikon radish and carrot to soften them, and season with vinegar and sugar. Store in the fridge for a while to allow the flavors to blend, then add dried persimmons. Sometimes local Yuzu citron is added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In 1952, the Miyagi Korogaki Shipping Cooperative was organized to collectively ship Korogaki persimmons, which had previously been shipped by individual farmers. Marumori Town also offers a Korogaki Experience'. ## Ingredients - Daikon radish: 300g - Carrot: 50g - Dried Persimmons: 1-2 - [Seasonings A]Salt: a little - [Seasonings A]Vinegar: 2 tbsp. - [Seasonings A]Sugar: 1 and 1／2 tbsp. ## Recipe 1. 1. Peel the Daikon radish, cut into thin rounds and then into thin strips. Cut the carrots into 4 cm long strips. 2. 2. radish above 1 to make them soft and pliant, then quickly squeeze out the water. 3. 3. Wash the Dried persimmons in water, pat dry, remove the seeds and cut into strips. ## Provider Information provider : “Gozzuou-san, Miyagi's local food to convey“ (Association for the Food of Miyagi) ![Image](Not found)" "# Azara ｜ Our Regional Cuisines **Cuisine Name**: Azara **Region**: Our Regional Cuisines ## Main Lore Areas Kesennuma city ## Main Ingredients Used Pickled Chinese cabbage, ocean perch (fish meat and fish scraps), sake lees ## History, Origin, and Related Events Kesennuma City, located in Miyagi Prefecture, is well-known for its fresh fish. During winter, ocean perch is abundant due to its high fat content. ""Azara"", a popular dish made from this fish, has been enjoyed by the locals for a long time. The old pickled Chinese cabbage is fermented through long-term pickling, increasing the sourness of the cabbage. It is then stewed with fresh ocean perch and sake lees to create a dish that has a concentrated umami flavor. Recently, red rockfish, which is just as delicious as ocean perch due to its ""umami-rich broth"" and high-fat content, has become a popular alternative for azara. This is due to the decrease in catch and increase in the price of red rockfish. ## Opportunities and Times of Eating Habits Because Chinese cabbage is marinated for a long time since winter, azara is often eaten mainly in spring. Azara is delicious both cold and reheated, and its flavor improves even more the day after it is boiled. Once cooked, it can be enjoyed for 2 to 3 days. ## How to Eat Cut the pickled Chinese cabbage into bite-sized pieces and pre-boil them. After that, rinse them with water while retaining their saltiness. Next, put the ocean perch and its scraps along with water in a pot and bring them to a boil. Once boiled, add the old pickled Chinese cabbage and season the mixture with salt and soy sauce. Lastly, add sake lees and simmer the mixture over low heat. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This dish is prepared both at home and in restaurants, with each household having its own unique seasoning. Some people add miso (soybean paste), chili peppers, and garlic to enhance the flavor. This makes the dish a great option for sharing and enjoying different flavors. Additionally, the ""Azara Grand Prix"" was held to promote the fish-eating culture and revitalize the region after the earthquake. ## Ingredients - Pickled Chinese cabbage: 400g - Ocean perch (fish meat and fish scraps): 400-500g - Water: 5 cups - Sake lees: 150g - miso: 3 to 4 tbsp. ## Recipe 1. 1. Cut the ocean perch scraps into small pieces and place them in a pot. 2. 2. Cut the pickled Chinese cabbage into 3 cm lengths without washing. Add them to a pot and pour water over them. Simmer until the cabbage is firm. Drain off the broth, replace the water, and reduce the salt to a minimum. 3. 3. Place the pot with the ocean perch scraps and water on high heat. Bring it to a boil and then reduce the heat to medium. Let it simmer for about 20 minutes, and remove any scum that forms on the surface. 4. 4. While grating, add the sake lees dissolved in the broth and bring it to a boil. ## Provider Information provider : “Gotsosan: Miyagi's Local Foods to Pass Down” (The Association for the Promotion of Miyagi Food) ![Image](Not found)" "# Myoga no Hayaki ｜ Our Regional Cuisines **Cuisine Name**: Myoga no Hayaki **Region**: Our Regional Cuisines ## Main Lore Areas Northern Miyagi Prefecture ## Main Ingredients Used Myoga (Japanese ginger) leaves, flour, miso, sugar ## History, Origin, and Related Events ""Myoga"" is a perennial plant that grows in the wild from Honshu to Okinawa, and it is related to ginger. Both the flower and the stem have been used since long ago as potherbs, but Japan is said to be the only country that grows it for food. It is used in various ways, such as a condiment for udon and soba noodles, or lightly pickled with cucumber and eggplant.In Miyagi Prefecture, around the time that the ""myoga leaves"" grow large, ""Myoga no Hayaki"" is eaten as a children's' snack during breaks from farm work. Wheat flour or glutinous rice flour, sugar, and miso are mixed into a paste, wrapped in myoga leaves, and roasted. Then, the leaves are removed before eating. The fragrance of the ""myoga leaves"" permeates to make a flavorful snack. In addition to the breaks from farm work, there is a custom of making it as an offering to ancestors on August 13th during the Obon Festival, then the leftovers are eaten after the welcoming fire for the ancestors. With the fresh fragrance of myoga leaves and a simple sweetness, it was often eaten as a snack in times when confectionery were scarce. ## Opportunities and Times of Eating Habits In summertime when ""myoga leaves"" grow large, it is eaten as a snack during breaks from farm work. There is also a custom of making it as an offering to Buddhist altars on August 13th, then eating the leftovers after the welcoming fire for the ancestors. ## How to Eat Mix wheat flour or glutinous rice flour with sugar and miso, then wrap in myoga leaves and roast. Peel off the myoga leaves before eating. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Workshops have been held by the ""Kurihara Tourism Network"", based in Kurihara City. ## Ingredients - Wheat flour: 2 cups - Sugar: 2 tbsp. - Miso: 2 tbsp. - Water: 1 cup - Myoga leaves: 12 ## Recipe 1. 1. Put flour and sugar into a bowl and mix well. Add the water and miso and mix until the texture is firm enough to wrap in leaves. 2. 2. Spread out the myoga leaves, place a cherry-sized portion of the mixture from step 1 on top, fold in half, then fry both sides in a frying pan with a little bit of oil over low heat. 3. 3. In the old days, they were place on a grate and roasted over a sunken hearth. ## Provider Information provider : ""Gottsoosan - Miyagi's Local Foods to Pass Down"" (Miyagi no Shoku wo Tsutaeru Kai) ![Image](Not found)" "# Donko Jiru (brown hakeling soup) ｜ Our Regional Cuisines **Cuisine Name**: Donko Jiru (brown hakeling soup) **Region**: Our Regional Cuisines ## Main Lore Areas All over Miyagi Prefecture ## Main Ingredients Used donko, daikon, tofu, green onion ## History, Origin, and Related Events ""Donko"" is another name for the brown hakeling, a fish that is in season from fall to winter. It is mainly landed in Ishinomaki and Kesennuma ports in Miyagi Prefecture, and its catch has been decreasing year by year. The fish has a large mouth and a swollen belly that becomes narrower towards the tail. According to local beliefs, it is a lucky fish that helps people save money, as it is hard to get a lot in through the big mouth and out through the small buttocks. In the Kesennuma area, it is a custom to hang ""donko"" on the altar on ""Ebisukou day"" to pray for a big catch and prosperous business, and to eat them in soup. The flesh of ""donko"" becomes firmer in winter, and the liver becomes more fatty, making it even more delicious. The meat and bones are tender, and its white flesh and skin have no peculiarities, giving it an elegant flavor similar to cod. The liver tends to be preferred over the meat, and in the Sanriku region, it has long been eaten as ""nameko"", grilled whole, deep-fried, or in a nabe (hot pot), in a soup, and the liver gives a rich flavor to any dish. ""Donko jiru"" is a winter delicacy that uses plenty of donko, which goes well with miso. It is a local dish that warms the body from the inside out and is often eaten mainly in coastal areas. It is often prepared with vegetables such as daikon radish, carrots, and tofu. ## Opportunities and Times of Eating Habits ""Donko jiru"" is sold at supermarkets in Miyagi Prefecture during the fall and winter seasons. ""Donko jiru"" is often eaten as a home-cooked dish and is also sometimes served as a soup for entertaining guests from outside the prefecture in winter. ## How to Eat If you have purchased a whole ""donko"", you need to remove its scales, cut open its belly, and take out the entrails before cooking. However, if you have already filleted the fish, you can cook it in the same way as miso soup. To serve, put the fish in a bowl with vegetables such as daikon radish, carrots, and burdock root. You may add ""shichimi (seven spices)"" and ""yuzu kosho (Japanese pepper)"" as condiments. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)A taste of home, passed down from mother to child. ## Ingredients - Donko: 1 or 2 (800g) - Daikon: 200g - Tofu: 200g - Green onion: 1 - Water: 5 cups - Sendai miso: 70g ## Recipe 1. 1. Cut the daikon into chunks, slice the leeks diagonally, and cut the tofu into large pieces. 2. 2. Remove the scales and entrails from the donko, and cut the head into 3 or 4 pieces. Also, remove the liver from the guts and cut it into large pieces. 3. 3. Put the donko meat, liver, daikon radish, and water in a pot. Simmer for about 10 minutes, skimming off any scum. 4. 4. Once the daikon is cooked, add miso paste to season it. Then, add the green onions and tofu. Turn off the heat, serve in bowls, and enjoy. ## Provider Information provider : “Gotsosan: Miyagi's Local Foods to Pass Down” (The Association for the Promotion of Miyagi Food) ![Image](Not found)" "# Sasa Kamaboko no Isobeage ｜ Our Regional Cuisines **Cuisine Name**: Sasa Kamaboko no Isobeage **Region**: Our Regional Cuisines ## Main Lore Areas Entire Miyagi prefecture ## Main Ingredients Used Sasa Kamaboko (fish cake), aonori (green laver) ## History, Origin, and Related Events Miyagi prefecture is rich in fishing grounds, with fishing ports in Kesennuma, Ishinomaki, Shiogama, and Yuriage, and large amounts of fish such as flounder, sea bass, and sea bream have been caught there since the middle of the Meiji period. In those days, when transportation was not as developed as it is today, ""Grilled Kamaboko"" emerged as a method for preservation. Until then, each household would mince white fish into a paste, shape it with their palm, then grill it on a bamboo skewer, and this eventually entered the market as a food product. At the time it was referred to as ""Tenohira (Palm) Kamaboko"" or ""Bero (Tongue) Kamaboko,"" but it later came to be called ""Sasa (Bamboo) Kamaboko"" in connection to the ""Take ni Suzume (Bamboo and Sparrow)"" Date clan family crest of the former Sendai domain, and it was unified into ""Sasa Kamaboko"" at the start of the Showa period.Since then, there has been a dramatic drop in the catch of flounder and other fish, so other white-fleshed fish such as walleye pollock are used today instead. Now, they are mainly processed into fish paste and flash frozen while still fresh on the fishing boat. It is gaining popularity as a health food due to its light flavor, high-quality protein, and low calorie count. Thanks to advances in packaging technology and transportation speed in recent years, Sasa Kamaboko is widely beloved as a local specialty and souvenir representing Miyagi prefecture. There are over 40 manufacturers of various sizes in Miyagi prefecture, each offering many products featuring their own unique concepts. In addition to eating it plain, it is also eaten in arranged dishes such as kakiage, oden stew, and tempura. ## Opportunities and Times of Eating Habits It is commonly eaten at home as a snack for children or as a drinking snack. It can also be served at the dinner table in tempura, oden, or salad. It is served at izakaya pubs specializing in regional cuisine. ## How to Eat Make a batter by adding eggs, green laver, and water to cake flour, then dip the Sasa Kamaboko and fry it. It is delicious when eaten hot or cold. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)There are many Sasa Kamaboko manufacturers in Miyagi prefecture, all of whom are working hard to expand the market. ## Ingredients - Sasa Kamaboko: 5 pieces (1 piece is 30g) - Salt: to taste - Cake flour: 20g - Green laver: 1.5g - Egg: 7g - Water: 1 scant tablespoon (14g) - Frying oil: as needed ## Recipe 1. 1. Lightly mix the salt, cake flour, green laver, egg, and water in a bowl to form a batter with a bit of powder remaining. 2. 2. Put the Sasa Kamaboko in the bowl and coat with the batter from step 1. 3. 3. Pour the frying oil into a pan, and fry at 180℃ for about 2 minutes. ## Provider Information provider : Recipe provided by: Miyagi Prefectural Board of Education ![Image](Not found)" "# Ebi mochi(Shrimp mochi) ｜ Our Regional Cuisines **Cuisine Name**: Ebi mochi(Shrimp mochi) **Region**: Our Regional Cuisines ## Main Lore Areas Kurihara City and northern Miyagi Prefecture ## Main Ingredients Used Mochi, Sakura shrimp ## History, Origin, and Related Events Miyagi Prefecture has an abundance of mochi dishes; there are said to be over 50 different kinds. Naturally, mochi is eaten during annual events like New Year’s celebrations, weddings, memorial services, and funerals, but it is also eaten during breaks while working on the farm. Though it used to be that mochi was made at home, recently there are increasing numbers of people who purchase ready-made mochi.Particularly in the northern parts of the prefecture, there is a rich variety of mochi, including adzuki mochi, mochi soup, grated radish mochi, ginger mochi, shrimp mochi, and fermented soybean mochi. Indeed, at any one time there may be five or six mochi dishes on a single dining table.Amongst such variety, shrimp mochi stands out for its delicious-looking red-and-white appearance. During New Year, it is offered as a special treat to visiting guests.Kurihara is an agricultural region situated in the interior of Miyagi Prefecture. As such, freshwater shrimp and loach caught in rice paddy irrigation canals and ponds provide an important source of protein. Shrimp mochi, made using that precious source of protein that is freshwater shrimp, and smoked mochi, made using pond loach, are meals for special occasions in Kurihara.""Shrimp mochi ”is made by taking pond-caught freshwater shrimp, seasoning it with soy sauce and sake, and combining it with fresh mochi. Though the preparation is simple, since the shrimp are left intact when mixed with the mochi, the dish leaves a strong impression on someone seeing it for the first time.In addition to rice cake dishes, swamp shrimp is also served over boiled rice or with grated radish. ## Opportunities and Times of Eating Habits Traditionally, shrimp mochi is served as a treat during New Year’s celebrations or when hosting guests. It also is eaten during breaks between farmwork. However, since shrimp mochi can be easily purchased at supermarkets and highway rest stations, it is also used as everyday fare. ## How to Eat Mix freshwater shrimp seasoned with sake and soy sauce with freshly pounded mochi and the shrimp mochi is ready. Often, shrimp mochi are served not on their own, but together with other types of mochi dishes.Depending on the house, some people use shrimp with the antennae removed. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Each household’s shrimp mochi has a characteristic flavor that is passed down from mother to child. For the broader public, efforts are being made to raise awareness about shrimp mochi by Kurihara City’s Tourist Association and through informational pamphlets and a website published by the city. ## Ingredients - Freshly pounded mochi: 12 pieces - Steamed sakura shrimp: 100 grams - Soy sauce: 2 light tablespoons - Sake: 2 teaspoons ## Recipe 1. 1. Blanch the steamed sakura shrimp. Then, season with the soy sauce and sake. 2. 2. Take the freshly pounded mochi into the palm of your hand. While working it into a round shape, use your thumb and index finger to squeeze out a bite sized piece. 3. 3. Immediately place the mochi into the shrimp from step one and mix together. ## Provider Information provider : provider : Recipe provided by: ""Gottsoosan - Miyagi's Local Foods We Want to Teach You"" ![Image](Not found)" "# Sea Squirt ｜ Our Regional Cuisines **Cuisine Name**: Sea Squirt **Region**: Our Regional Cuisines ## Main Lore Areas The coast of Miyagi Prefecture ## Main Ingredients Used Sea squirt, cucumber, myoga, green shiso ## History, Origin, and Related Events Sea squirts are raised in the coastal areas of Sanriku. The main kind of sea squirts cultivated are maboya, which are lowered by attaching oyster shells to ropes and attaching sea squirt spores. They are then grown in the sea for around three years while thinning out the oyster shells, and then they are brought up to land. Miyagi Prefecture accounts for 80% of sea squirt production.Sea squirts called the “pineapples of the sea” and are known as having all five tastes: sweet, sour, salty, umami, and bitter. It is also rich in nutrients like taurine and glycogen, which are known for their various physiological effects, as well as zinc, vitamin E, and vitamin B12.In early summer in the prefecture, freshly gathered sea squirts are sold at markets and supermarkets in both shelled and peeled forms. Locals eat sea squirts as sashimi, vinegared, roasted, or as tempura.Freshness is important for sea squirts, and many people who live in areas far from their production centers are not fond of them, because they develop a distinctive smell after a long time. However, it is recommended to eat fresh sea squirts where they are produced, as they have a strong smell of the sea and the five distinct tastes. ## Opportunities and Times of Eating Habits Hoya are in season from early summer to mid-summer and they are sold in markets and supermarkets in shells or peeled, then eaten at home. Restaurants also serve sashimi, vinegared sea squirts, and other seasonal delicacies. There are several stores which specialize in sea squirts in Sendai, popular with both locals and tourists. In addition to fresh sea squirts, you can also get sea squirts frozen or steamed, and they are eaten all year in Miyagi Prefecture. ## How to Eat To prepare shelled sea squirts, cut off their mouths and insert a knife into the shell and peel it. After removing the meat, take out the guts and rinse through cold water. When in season, sea squirts are enjoyed raw as sashimi, vinegared, or dressed. They can also put into in seared or tempura dishes, cooked rice, pasta, and other dishes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)General Incorporated Association ""Hoya Hoya academic society"" is a network which strives to promote Tohoku by increasing awareness of sea squirts and expanding sales channels, spreading information through its website and pamphlets. ## Ingredients - Sea squirt (peeled): 120g - Cucumber: 100g (one cucumber) - Salt: 1g (1% of the cucumber) - Ginger: 10g - Myoga: 1 - Green shiso: 2g (two leaves) - To season:Soy sauce: 1.5 tbsp - To season:Vinegar: 3 tbsp - To season:Mirin: 2 tsp ## Recipe 1. 1. Thoroughly gut and rinse sea squirts and cut into 1cm pieces. Cut the cucumber into eight even sized pieces, sprinkle with salt, and when softened, squeeze out the water.Cut the ginger, myoga and shiso into thin strips. Put the shredded shiso in water to remove any dirt and drain off the water. 2. 2. Mix the soy sauce, vinegar and mirin to make the seasoning. 3. 3. Mix the sea squirt with 1／3 of the seasoning. 4. 4. Arrange the cucumber and sea squirts in a bowl and pour the remaining seasoning over. 5. 5. Top with ginger, myoga and shiso. 6. 6. Use only fresh sea squirts, as they will have a distinctive smell when they lose their freshness.A large sea squirt should weigh about 30g when peeled. ## Provider Information provider : Recipe provided by: Makiko Takazawa, Sendai Shirayuri Women's University ![Image](Not found)" "# Fusube Mochi ｜ Our Regional Cuisines **Cuisine Name**: Fusube Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Kurihara City ## Main Ingredients Used Grilled loach powder (loach), burdock root, mochi, radish ## History, Origin, and Related Events In Miyagi Prefecture, a major region for rice production, mochi has long been eaten at New Year's, weddings, memorial services, funerals, and other annual events. It has also been customary to eat mochi on special occasions like the equinoxes, Obon, and when the farming season comes to an end.The “fusube mochi” combines Miyagi's mochi culture and the unique food culture in Kurihara City, which is far inland from the sea. In the inland area of Kurihara City away from the sea, crucian carp, swamp shrimp, loach, and sea cucumbers have historically been important sources of protein.Loaches are eaten raw, but if caught before the winter, they are soaked in fresh water to remove any mud from them, then skewered and boiled, before being skewered and roasted. Smoking the loach is called “fusuberu,” which is where the name “fusube mochi” comes from. You then mix the chopped with grated burdock root and radish, fried in oil and boiled with water. Then, you add soy sauce and chili pepper to the mixture to make it spicy, and you mix in the mochi. This local cuisine with a touch of chili pepper has been used to warm the body in colder seasons and to stimulate people’s appetites in the hot summer months.When loach is not available, you can use minced chicken or dried fish powder instead. ## Opportunities and Times of Eating Habits As well as for big annual events, people often eat it on other special days like the equinoxes, Obon, and important agricultural days. However, you can buy and eat it at supermarkets and roadside stations in Kurihara City all year round. ## How to Eat Heat the powdered loach, grated radish, and burdock root with water, and add soy sauce and red pepper. Then add in freshly pounded rice cakes to the mixture. ## Efforts for Preservation and Succession This local dish has been handed down from generation to generation in every household. It is also sold at supermarkets and roadside stations in Kurihara City, where professionals make it is producers and locals buy it. ## Ingredients - Grilled loach powder: 20g - Radish: 300g - Burdock root: 150g - red pepper: A pinch - water: Four cups - Salad oil: 1 tbsp - To season:Soy sauce: 3 tbsp - To season:Sake: 2 tbsp ## Recipe 1. 1. Grate the radish and burdock root. 2. 2. Finely chop the grilled loach and grind to a powder with a mortar. Cut the chili peppers lengthwise and remove the seeds if you prefer. 3. 3. Heat the oil in a pan, fry the grated burdock root, then add the radish, chili pepper, powdered loach, and water. (Adjust according to the amount of water coming out of the radish). 4. 4. Add the seasoning 3) and simmer over a low heat for about one hour. Remove any scum carefully. 5. 5. Put freshly pounded rice cakes (mochi) into a bowl, pour 4) on top, and eat while hot. 6. 6. This recipe is common in the Kurikoma region. Some people use only burdock root instead of grated, or minced chicken instead of grilled loach. In some cases, you can swap miso for soy sauce. ## Provider Information provider : ""Gottsoosan - Miyagi's Local Foods We Want to Share""(The Association for the Promotion of Miyagi Food) ![Image](Not found)" "# Nametagarei no nitsuke(Boiled slime flounder) ｜ Our Regional Cuisines **Cuisine Name**: Nametagarei no nitsuke(Boiled slime flounder) **Region**: Our Regional Cuisines ## Main Lore Areas Sendai City ## Main Ingredients Used Slime flounder ## History, Origin, and Related Events The slime flounder is also known as “granny flounder” or “Indian flounder” in other regions. It is said that it came to be called “slime flounder” because it is very slimy. It is characterized by being larger than other flatfishes, and compared to the yellow striped flounder, which weighs around 300g per fish, the slime flounder grows to around 600g per fish during the winter period, almost double the size. A fish with thick and filling meat, it is said that it came to be served over the New Year because it is deemed to be auspicious for the prosperity of descendants due to its increased number of offspring in winter and also, because the eggs are golden in color, it is auspicious for business prosperity as well.The slime flounder is low-calorie and easy to digest, and it is effective for recovering physical strength when one’s stomach is in poor condition too. It can be said that it is the best fish to eat during the year-end and New Year holidays when we tend to eat too much and get tired.In fact, it is only recently that the slime flounder came to be eaten on New Year's Eve. From the Edo period to the prewar period, cod was the New Year's fish in Sendai. This can be observed in the letter written by Date Masamune, who was worried that cod would not be available in the castle town on New Year's Day, instructing his vassals to investigate the reason why cod caught by fishermen was not being shipped (refer to “History of Sendai City”), as well as a document from before World War II describing annual events in Sendai stating that cod soup is indispensable for the New Year (refer to Sendai Castle Town “Townspeople Retsuden”). Today, the custom of eating cod on New Year's Day is almost non-existent. ## Opportunities and Times of Eating Habits From New Year's Eve to New Year's Day, boiled slime flounder is eaten. ## How to Eat Many slime flounders have large bodies, so it is common to cut them into fillets and boil them. Wakame seaweed is added as a garnish. It is also sometimes garnished with finely chopped ginger. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although there is no group working on preservation and handing it down to future generations, it is passed down from mother to daughter in each household. ## Ingredients - Slime flounder: 4 slices - Raw seaweed: 30g - spring onion: 1 - Ginger: 30g - [Seasoning A] water: 1 cup - [Seasoning A] sake: 1／2 cup - [Seasoning A] sugar: 1 tablespoon - [Seasoning A] mirin: 3 tablespoons - [Seasoning A] soy sauce: 3 tablespoons ## Recipe 1. 1. [Preparation]Carefully remove the scales and slime from the flounder, cut off the head, remove the internal organs, and wash well with water. The slime flounder is large, so cut into round slices. Cut the ginger into thin slices. 2. 2. Put water, Seasoning A, and ginger in a pan, and when it boils, put the flounder fillets side by side so that they do not overlap. 3. 3. When you have finished putting everything in, scoop the broth over everything. 4. 4. Cover with a wet drop-lid and simmer over medium heat until the broth is reduced by half. 5. 5. Tilt the pan halfway through and scoop the broth over everything. 6. 6. Repeat this 2-3 times to add flavor and simmer. 7. 7. You can also simmer green onions cut into 3cm pieces and wakame seaweed in the leftover fish broth and add them to an appetizer. ## Provider Information provider : Recipe provided by: “Local Cuisine of Tohoku and Hokkaido” ![Image](Not found)" "# Hattojiru ｜ Our Regional Cuisines **Cuisine Name**: Hattojiru **Region**: Our Regional Cuisines ## Main Lore Areas Northern part of the prefecture (Kurihara, Senboku and Osaki arable land, Kitakami hills, Sanriku coastal area) ## Main Ingredients Used Flour, daikon radish, carrots, burdock root, dried shiitake mushrooms ## History, Origin, and Related Events Hatto is a local flour dish eaten throughout the northern part of the prefecture. Water is added to flour, and the mixture is kneaded until it is the consistency of earlobes, then left to rest for an appropriate amount of time, spread thinly with fingers, and boiled. In the past, women were good at making it so thin that you could see through to the other side.In the Tome and Kurihara regions, it is called ""hatto"" or ""hatto,"" in the Tamatsukuri region ""tsumeiri"" or ""tsumire,"" and in other regions ""hitotsumi. Hatto is eaten in a variety of ways, like rice cakes, and is sometimes served in a soup called ""hatto soup"" or with red bean paste or zunda-an (sweet red bean paste).Hatto has a long history, dating back 400 years to the era of the feudal government. In the Tome region, which was one of the Date clan's major rice-producing areas, farmers were unable to eat enough rice to satisfy their needs because rice was given to the clan after the annual tribute was paid under the ""rice purchase"" system. In addition to barley rice, farmers in their wisdom turned wheat from their fields into flour, kneaded it into a paste, boiled it, and ate it as ""hatto. At first, ""hatto"" was a substitute for rice, but over the years, it became a tastier and more popular food. However, the lords who ruled the Tome region were concerned that the farmers might neglect rice cultivation, and they began to prohibit the consumption of this dish except on special occasions, hence the name ""hatto"".The soup stock and ingredients used for Hatto soup vary from region to region and from household to household, even within the Tome region. The soup stock is made from dried bonito flakes and dried sardines, and the ingredients include seasonal vegetables, mushrooms, chicken, and pork, and the taste has been passed down from mother to son for generations.Even today, hatto soup is served at local events throughout the four seasons. ## Opportunities and Times of Eating Habits Hatto soup is eaten during all four seasons and whenever there is an event. It is also eaten as a home-style dish throughout the year. ## How to Eat Seasonal vegetables and meat are added to the soup stock, and flour kneaded to the consistency of earlobes is spread into a thin layer and seasoned with soy sauce and other seasonings. It is sometimes made in a large pot and served at events. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)The ""Miyagi Gourmet Preservation Society"" introduces the dish at events. It is also served at restaurants in Tome City. ## Ingredients - wheat flour: 160g - Water: 80-10ml - radish: 150g - carrot: 50g - burdock root: 50g - Dried shiitake mushroom: 2 or 3 pieces - green onion: 1 stalk - dried sardines: 4-5 fish - Dashi stock (soup stock of dried sardines and shiitake mushrooms): 4 cups - Seasoning A] Soy sauce: 2 1／2 tbsp. - Seasoning A] Sake: 2 tbsp. ## Recipe 1. 1. Stir water gradually into the sifted flour and knead to a consistency slightly softer than an earlobe. (The amount of water can be adjusted according to the quality of the flour and the season. (Less water in summer.) 2. 2. 2. Cover with a wet dish towel and let rise for 2 hours. 3. 3. Wet your hands, put a handful of the dough in your left hand, spread it as thin as possible with the thumbs and forefingers of both hands to the size of 3 to 4 cm, tear into pieces, and put them into the pot. When it starts to float, scoop it out and drain in a colander. 4. 4. Cut radish and carrot into strips, and burdock root into thin strips. Soak dried shiitake mushrooms in water and cut into thin strips. Slice green onion diagonally into thin strips. 5. 5. Put 4 cups of dashi broth (dried shiitake mushroom and soup stock) in a pot, bring to a boil, add burdock root, shiitake mushroom, radish and carrot in this order, and simmer. Season with seasoning A. 6. 6. Add 3 to 5, and finally add leeks and bring to a simmer. 7. 7. If you add Japanese parsley, cut into 3 cm lengths. ## Provider Information provider : ""Gottsoosan - Miyagi's Local Foods to Convey"" (Miyagi no Shoku wo Tsutaeru Kai) ![Image](Not found)" "# Zunda mochi ｜ Our Regional Cuisines **Cuisine Name**: Zunda mochi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Glutinous rice, edamame (soybeans) ## History, Origin, and Related Events In Miyagi Prefecture, there are many opportunities to eat mochi, and it is said that mochi is eaten without fail at New Year's, weddings, Buddhist memorial services, funerals, and other annual events. In the past, rice cakes were made at home, but in recent years, many people have begun to purchase ready-made rice cakes.Perhaps because rice cakes are eaten so frequently, there is a wide variety of rice cakes available. There are fusube mochi (rice cakes) made with loach, walnut rice cakes, sesame rice cakes, natto rice cakes, zunda rice cakes, and others. Sesame, walnut, and zunda rice cakes are often served to guests.Among them, Zunda rice cake is one of the most representative local dishes of Miyagi Prefecture. There are various theories about the name ""Zundamochi,"" including that it was created by a farmer named Jinta, or that Lord Date Masamune crushed edamame (soybeans) with the handle of his sword. It is said that by the end of the Edo period (1603-1867), this dressage became established as zunda, and edamame was already being used. There is also a theory that the name ""zunda"" (meaning ""bean hitting"") is a reference to the sound of hitting the beans. Zunda takes a lot of time to make, so in the past, the whole family worked together to make it, including the children who took the beans out of the pods.The bright green Zunda bean paste is seasoned with sugar and salt, but often only sugar is used to flavor the rice cake. ## Opportunities and Times of Eating Habits It is customary to eat rice cakes on occasions such as New Year's, weddings, memorial services, and funerals. ## How to Eat Freshly pounded rice cake is dipped into the dumpling and eaten. Dumplings on skewers topped with zunda bean paste are also popular. ## Efforts for Preservation and Succession (Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Zunda has already taken root as a local cuisine, and there are many products using Zunda, such as confectionaries. There are also tours that allow visitors to experience ""Zunda making"". Edamame refers to immature soybeans, and improvements are being made to produce a variety that can be harvested earlier in the season. ## Ingredients - Edamame (with pod): 600g - water: As needed - Mochi (rice cake): As needed - Seasoning A] Sugar: 60g - Seasoning A] Salt: A pinch ## Recipe 1. 1. Rinse edamame in cold water and sprinkle with more salt.Bring a pot of water to a boil and boil the beans. Remove the beans from the pod, peel the skin off, chop roughly on a cutting board, and grind well in a mortar and pestle. 2. 2. Add seasoning A to 1, season to taste, and spread with water to a consistency that is easy to mix with the rice cake. 3. 3. Mix with freshly made rice cake. ## Provider Information provider : ""Gottsoosan - Miyagi's Local Foods to Pass Down"" (Miyagi Shoku wo Tsutaeru Kai) ![Image](Not found)" "# Harakomeshi ｜ Our Regional Cuisines **Cuisine Name**: Harakomeshi **Region**: Our Regional Cuisines ## Main Lore Areas Watari Town ## Main Ingredients Used Salmon (meat, salmon roe), rice ## History, Origin, and Related Events Miyagi Prefecture is home to a variety of rivers, large and small, including the Kitakami, Naruse, and Abukuma Rivers, where salmon return every autumn to spawn. The prefecture has a history of protecting and nurturing salmon, including an artificial hatching and stocking program that began more than 100 years ago. Today, there are 20 hatcheries in Miyagi Prefecture, and efforts are being made to propagate and conserve the resource.The most famous local dish using salmon in Miyagi is ""harako-meshi"" (harako rice). Harako-meshi is famous because it was presented to Lord Date Masamune by the local people when he inspected the construction of a canal in Arahama. Harako"" is a local term for salmon roe, which is said to have come to be called ""harako"" because of the ""belly"" of the salmon.Even before it was presented to the feudal lord Masamune, harako was eaten as ""fisherman's rice"" by local fishermen who caught the salmon that came up the Abukuma River with seine nets. Since the seasoning differs from household to household, the watchword in Watari is ""ours is the best.Today, boiled salmon, rice cooked in salmon broth, and salmon roe dipped in the broth are served separately, but in the old days, all the ingredients were mixed together and called ""mixed rice. Unlike today's harako-meshi, the Arahama Women's Association is involved in a variety of activities to pass on the original taste. ## Opportunities and Times of Eating Habits Autumn, from September to November, is the time when the salmon come back to the area. During this season, ""harako-meshi"" is served at many restaurants in Watari, the locality, as well as in Miyagi Prefecture. Harako-meshi is also served at autumn festivals to the local people and customers along with salmon ara soup. ## How to Eat Place the cooked rice in a bowl or a large bowl of chawan (rice bowl), and garnish with the broken salmon meat, salmon roe dipped in the broth, and mitsuba (mitsuba leaves) for color. It is often served with soup and pickles. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)The ""Arahama Harakomeshi-kai"" (Arahama Harakomeshi-kai), a group of restaurants in Arahama, has promoted the dish nationwide, and it has become one of Miyagi's representative local dishes. In the fall, tourists from all over the country come to enjoy the taste. ## Ingredients - rice: 3 cups - Salmon broth and water: 3 and 2／3 cups - Salmon: 240g - Harako (roe): 80g - Seasoning A] Soy sauce: 3 tbsp. - Seasoning A] Sake: 2 tbsp. - Seasoning A] Sugar: 1 tbsp. - Seasoning B] soy sauce: 1 tsp. - Seasoning B] Mirin (sweet cooking rice wine): 1 tsp. ## Recipe 1. 1. Remove skin and bones from salmon and slice into thin strips. Cut the salmon into thin strips, starting from the tail end, so that it does not fall apart.Bring seasoning A to a boil in a pot, add salmon meat and cook, breaking up the meat with chopsticks so it does not stick together. When cooked, scoop up the meat and spread it in a flat vessel, and separate from the cooking liquid. 2. 2. Rinse the harako in cold water, gently break into pieces and drain in a colander in 50-60°C water, add to the stock in 1, stir gently, bring to a boil, drain in a colander, and soak in seasoning B. Drain off the liquid and marinate in seasoning B. Use the broth for cooking rice.The fishy smell of harako (harako is a kind of fish) is removed by boiling in the broth. However, be careful not to overcook as it will become hard. 3. 3. Wash the rice, drain in a colander, and let stand for 30 minutes. Cook the rice in the broth and water. 4. 4. Place the rice flat in a bowl, top with the salmon meat and sprinkle with harako. ## Provider Information provider : ""Gottsoosan - Miyagi's Local Foods to Pass Down"" (Miyagi no Shoku wo Tsutaeru Kai) ![Image](Not found)" "# Sendai zoni ｜ Our Regional Cuisines **Cuisine Name**: Sendai zoni **Region**: Our Regional Cuisines ## Main Lore Areas Sendai area and other areas in the prefecture ## Main Ingredients Used grilled goby, daikon radish, carrots, harako (harako is a type of fish), Japanese parsnip, gobo (burdock root), zuki (dried taro's stem), frozen tofu, and rice cakes ## History, Origin, and Related Events Sendai Zoni has been eaten since the end of the Edo period. It is a beautifully colored meal for a special occasion with grilled hake so large that it protrudes from the bowl, harako (salmon roe), Sendai celeri, and omorina.Daikon, carrots, and burdocks are cut into small pieces and quickly blanched in hot water, and the ""o-hinna"" is divided into servings and frozen in the open air. This way, the flavor sinks in more easily (in recent years, with global warming, freezing in the freezer is the norm).The broth is made from grilled and dried goby, which were once caught in large numbers in Matsushima Bay. These grilled gobies are sold in rows of several fish tied together with straw. In the past, there used to be a number of yaki-haze huts, but due to poor catches in recent years, the number of huts has drastically decreased. As a result, the price of grilled goby has become more expensive every year.Harako, which is made from salmon that have come up the Abukuma River, is also a highlight, but its price has also risen in recent years, and overall, Sendai zoni is becoming more and more expensive.Incidentally, it is recorded that Lord Date Masamune did not eat Sendai zoni, but rather a zoni of dried abalone, dried sea cucumbers, and herring stock. ## Opportunities and Times of Eating Habits O-hikina"" is made from daikon (Japanese radish), carrots, and burdocks and frozen from the 28th to the 30th of the year. Some households soak yaki-haze in water to make broth, while others boil it on New Year's Day. After the broth is made, take out the grilled goby, add zuiki and omikina, and season with soy sauce or other seasonings according to the seasoning of each household. The dish is then garnished with grilled goby, halako (fish roe), and Sendai seri.In the area around downtown Sendai, it is common to eat this zoni on the third day of the New Year. ## How to Eat Each portion is served in a bowl and eaten one at a time. The rice cake is usually covered with enough ingredients to make it invisible. The backbone of the goby is removed and eaten. ## Efforts for Preservation and Succession (Outline of those who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)The ""Miyagi Food Communicators' Association"" holds various events to teach people how to make Sendai Zoni. ## Ingredients - grilled goby: 4 pcs. - Daikon radish: 600g - Carrot: 100g - burdock root: 100g - 2 stalks of taro: 2 stalks - Frozen tofu: 2 pieces - kamaboko (red and white): 4 pieces each 5mm thick - Salmon roe: 40g - Seri (Japanese parsley): 30g - Water: 4 cups - rice cake: 2-3 slices (per person) - Seasoning A] Soy sauce: 2 tbsp. - Seasoning A] Salt: 1／2 tsp. - Seasoning A] Sake: 2 tbsp. ## Recipe 1. 1. Shred radishes, carrots and burdocks, boil and freeze (hikina).Make this dish before the end of the year. 2. 2. Soak frozen tofu in hot water and cut into strips.Cut Japanese parsley into 3 cm lengths. Remove red and white fish paste from the board and cut into 5 mm thick pieces. 3. 3. Put grilled goby in a quantity of water, boil for 15 minutes to make soup stock, add seasoning A and season to taste. 4. 4. Add frozen tofu and tsuiki to 3. Bring to a boil, then add hina and simmer until the flavors are well blended. Add baked rice cake (or freshly pounded rice cake) and turn off the heat. 5. 5. Place the rice cake on a bowl of rice, garnish with goby, fish paste, salmon roe and Japanese parsley, and finally pour the broth over the rice. ## Provider Information provider : Gottsoosan - Miyagi's Local Food to Convey"" (Miyagi Shokuwo wo Towaeru Kai) ![Image](Not found)" "# Okuzukake ｜ Our Regional Cuisines **Cuisine Name**: Okuzukake **Region**: Our Regional Cuisines ## Main Lore Areas Southern part of the prefecture ## Main Ingredients Used Vegetables such as taro, carrots, burdocks, shiitake mushrooms, deep-fried tofu, tofu, umen (Shiraishi hot noodles), thread konnyaku ## History, Origin, and Related Events Shojin ryori (vegetarian food) is eaten mainly in the southern part of the prefecture during the higan (equinox) and obon (Bon festival) seasons in spring and fall. It is also a form of hospitality for people gathered for Buddhist memorial services. It is eaten as an offering to the Buddha and as a home-style dish.It is made by simmering several kinds of vegetables, tofu, deep-fried tofu, and fu in shiitake mushroom mash, adding shiraishi hot noodles, and thickening the mixture with kuzu flour. In modern times, katakuriko (potato starch) is often used instead of kuzu flour to thicken the noodles. Shiroishi On-men, a specialty of Shiroishi City in the southern part of the prefecture, is slightly thicker than somen noodles and is considered easy to digest because no oil is used during processing. Vegetables used as ingredients vary from household to household, although they are mostly what is available at that time of the year. In any case, it has a gentle taste with dashi broth, and is popular among people of all ages, from children to the elderly.In the northern part of the prefecture, there is another type of vegetable soup called ""suppoko"" or ""nopponjiru,"" which is similar to ""okuzugake. The preparation method is almost the same, but there is a difference in whether it is eaten on a daily basis or on special occasions. ## Opportunities and Times of Eating Habits In the southern part of the prefecture, shojin ryori is eaten during the higan (equinox) and obon (Obon) seasons in spring and fall. In the northern part of the prefecture, ""suppoko"" is served to thank those who have served behind the scenes at Buddhist memorial services, and ""nokatsu-jiru"" is a local dish that is consumed on a daily basis.Some restaurants, mainly in Shiroishi City in Sennan, serve it to tourists year-round. ## How to Eat It is served one portion at a time in soup bowls or rice bowls. Since it is essentially a vegetarian dish, no meat or fish is used, but some families add chicken or pork. Some families use udon noodles instead of Shiraishi On-men. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)Although it is not the only tradition of okuzukake, the Ogawara Regional Promotion Office of Miyagi Prefecture holds cooking classes and serves okuzukake in various places with the cooperation of the ""Miyagi Food Delivery Association"" and other groups. At the roadside station ""Joubin-no-sato"" in Ishinomaki City, ""zurubiki ankake-jiru"" is served. ## Ingredients - Taro (or potato): 100g - carrot: 50g - burdock root: 40g - chicken giblets: 10 sticks - deep-fried tofu: 1 piece - dried shiitake mushroom: 5 pieces - konnyaku thread: 1／2 handful - tofu: 1／2 - fu (bean curd): as needed - udon noodles: 1 handful (100g) - Mitsuba leaves: As needed - Seasoning A] Soy sauce: 2 tbsp. - Seasoning A] Salt: 1／2 tsp. - katakuriko (potato starch): 1 tbsp. - katakuriko (potato starch dissolved in water): 2 tbsp. - Dashi broth (water and water from soaked dried shiitake mushrooms): 4 cups - You can also add fu, eggplant, myoga, etc.: ## Recipe 1. 1. Fold ume noodles in two and boil. 2. 2. Cut taro, carrot and burdock root into chunks. Fold the scallions into thirds. Dice tofu and deep-fried tofu. Soak dried shiitake mushrooms in water, remove stems and cut into thin strips. Cut mitsuba into 2 cm lengths. Boil konnyaku and cut into 5 cm lengths. Soak the fu in water and squeeze. 3. 3. Put broth and vegetables into a pot and simmer softly. Add deep-fried tofu, tofu, konnyaku and fu and season with seasoning A. Make it a little thicker than the soup. 4. 4. Add the umen and water-soluble katakuriko to the pot and turn off the heat when it thickens. Serve in bowls and garnish with mitsuba. ## Provider Information provider : Gottsoosan - Miyagi's Local Food to Convey"" (Miyagi Shokuwo wo Towaeru Kai) ![Image](Not found)" "# Junsai Nabe (Junsai pot dish) ｜ Our Regional Cuisines **Cuisine Name**: Junsai Nabe (Junsai pot dish) **Region**: Our Regional Cuisines ## Main Lore Areas Northwestern Akita ## Main Ingredients Used Junsai (=water shield), chicken, gobou(=burdock), Japanese leek, Seri(=Japanese parsley) , mushrooms, tofu, konjac(=yam cake) noodle ## History, Origin, and Related Events ""Junsai nabe"" is a one-pot dish in which a large amount of junsai is added along with chicken, gobou(=burdock), and other ingredients. ""Junsai"" is characterized by its smooth and juicy texture, and it goes very well with chicken. Having an abundant amount of junsai in the pot is the local specialty. ""Junsai"", often called “watershield” in English, grows in freshwater marshes and ponds. It is a perennial aquatic plant and is from the water lily family with round leaves floating on the surface of the water. The bright green leaves grow from spring to summer, and the jelly-like shoots that emerge from the stems are eaten. In Japan, it used to grow wild in many places, and in Akita Prefecture, it was growing wild in ""Kakusuke-numa"" in the town of Mitane. It has been called ""nunawa"" (swamp rope) in the region, because it grows long and thin like a rope in the swamp. People have eaten junsai for a long time, but environmental changes have reduced its native areas. The local people began to cultivate and maintain the ""junsai"" swamp with the passion to save their precious foodstuff. Now, the town of Mitane has become one of the largest producers of ""junsai"" in Japan. Even today, ""junsai"" are carefully hand-picked one by one on a little boat, which has become a summer tradition in the town of Mitane. ## Opportunities and Times of Eating Habits This pot dish is eaten May to August during the junsai harvest season. In Akita, it is popular as a summer pot dish. ## How to Eat Put chicken broth, locally grown chicken, gobou(=burdock), and Japanese parsley in a pot and bring to a boil. When everything is cooked, add junsai and sevve. Overcooking may spoil the delicious texture of ""junsai"". ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)An event called the ""World Junsai Picking Championship"" is held every year in late June or early July. Also, at some of the tourist farms in the town of Mitane, visitors can experience picking ""junsai"" from May to August.""Junsai"" can be purchased from May to August at stores and farm stands in the town. Preserved boiled ""junsai"" can be purchased throughout the year. ## Ingredients - Junsai (=water shield): as desired amount - Locally grown chicken: 300g - Chicken bones: 1 whole chicken carcass - Seri (=Japanese parsley): 150g - Japanese leek: 3 sticks - Gobou(=burdock): 150g - Mushrooms in season: 200g - Konjac(=yam cake) noodle: 200g - Tofu: half pack - Soy sauce: 60cc - Sake: a little ## Recipe 1. 1. Make plenty broth with chicken bone (about 800 cc). 2. 2. ring the broth to a boil, and add the bite-size pieces of chicken and gobou(=burdock) and simmer until cooked through. 3. 3. When cooked, scoop out the scum, add soy sauce, and add sake as a secret ingredient. 4. 4. Cook the konjac(=yam cake) noodle and mushrooms for 2 to 3 minutes, then add the Japanese leeks, seri (Japanese parsley), and tofu. 5. 5. Finally, add only the portion of junsai you want, and when the color turns green, serve it in a bowl with the ingredients. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Kamabuku (Potato and Mochi Cake) ｜ Our Regional Cuisines **Cuisine Name**: Kamabuku (Potato and Mochi Cake) **Region**: Our Regional Cuisines ## Main Lore Areas Northern Akita Region ## Main Ingredients Used Potato, glutinous rice flour ## History, Origin, and Related Events ""Kamabuku"" is a sweet cake made from boiled and mashed potatoes with glutinous rice flour and sugar, and formed into a half round shape. In Japan, rolled dishes, such as ""Datemaki"" and ""Futomaki"", have been widely eaten on special occasions. In Akita Prefecture, ""Kamabuku"" is made to resemble ""Kamoboko"" fish cake, and has been an indispensable treat for celebrations and festivals. It is said that in the old days, fish was hard to come by in the mountainous inland areas of Akita Prefecture, so they devised a creative way to use familiar ingredients. In the Kami-Iwakawa area of Mitane Town, the word ""Kamabuku"" is a dialect of ""Kamaboko."" In the Yamadate area of Odate City, it is called ""Agemono"", a gift, because it was made during the off-season in winter and given to relatives and others. Unlike regular ""Kamaboko"" fish paste, ""Kamabuku"" does not contain any fish paste. Instead, it is a mixture of potato purée, glutinous rice flour, sugar, and salt. In some areas, short-grain rice or sticky rice flour (=iriko), or short-grain rice flour is used. Depending on the family, the dough is mixed with ""Azuki beans(=Red beans)"", pumpkin, walnuts, sesame seeds, or other ingredients of their choice. The colored dough and the potato dough are rolled on top of each other to create a gorgeous looking ""Kamabuku"". It has the simple sweetness of the ingredients, chewy texture and fully satisfying. Because of the time-consuming nature, fewer and fewer people make this confectionery, which makes it precious and difficult to taste these days. ## Opportunities and Times of Eating Habits It is mainly eaten at New Year's, weddings and funerals, but is also eaten at events such as athletic meets. ## How to Eat It is formed into a half round shape with a bamboo rolling mat. Then, steamed for 1.5 hours, cooled sufficiently, and then cut into desired thickness and eaten. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In Odate City, in an effort to learn about the traditional culture and techniques handed down in the region, a ""Green Tourism Salon"" is held. At these classes, the farmers who have been making ""Kamabuku"" for many years are invited as teachers, and participants can learn and experience making ""Kamabuku"". The Home Economics Club of Odate Keiou High School continues to hold lectures on how to make ""Kamabuku"" and conducts promotional activities as part of their local intergenerational exchange activities. In addition, kamabuku is sold at ""Nanokaichi Day"" held every month on the seventh day of the month in Odate City. ## Ingredients - [White dough] Potato: 1.5kg - [White dough] White sugar: 1kg - [White dough] Glutinous rice flour: 800g - [White dough] Short-grain rice flour: 600g - [White dough] Salt: 2 tsp. - [Azuki dough] Potato: 250g - [Azuki dough] White sugar: 1kg - [Azuki dough] Glutinous rice flour: 500g - [Azuki dough] Sweet bean paste: 500g - [Azuki dough] Salt: A little ## Recipe 1. 1. Make the ""White dough"" Boil the potatoes, peel and mash them, and mix them with white sugar and salt. Add glutinous rice flour and short grain rice flour. Mix by hand. 2. 2. Make the ""Azuki dough"". Mix potatoes, white sugar, and salt, then add sweet bean paste. Finally add glutinous rice flour and mix by hand. 3. 3. Roll out the “White dough"" step1 into a thin bar shape. Then roll out the ""Azuki dough"" step2 in the same way, overlapping the white dough and rolling it into a spiral pattern. 4. 4. Steam it for about 1 and 1／2 hours. Cool, and cut into pieces. cut into pieces. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Taranokoiri(Stir-fried dish with cod roe) ｜ Our Regional Cuisines **Cuisine Name**: Taranokoiri(Stir-fried dish with cod roe) **Region**: Our Regional Cuisines ## Main Lore Areas Sea of Japan Coastal Region ## Main Ingredients Used Raw cod roe, konjac(=yam cake) noodles, Japanese leek ## History, Origin, and Related Events Cod is an indispensable winter fish in Akita Prefecture. Generally speaking, ""Tarako (=cod roe)"" is the roe of Alaska pollock. However, in Akita Prefecture,""Tarako"" means Pacific cod roe.""Taranokoiri(=Stir-fried dish with cod roe)"" is astir-fried dish with cod roe, Konjac noodles and japanese leek. Compared to the Alaska pollock, Pacific cod roe is coarser, but has a better taste. In Akita Prefecture, cod roe has long been eaten in its entirety during the winter, as in the custom known as ""Tarajiru (=cod soup)"", and raw cod roe has also been valued as a winter foodstuff. In addition to Akita Prefecture, there still remains a culture of eating cod roe in Yamagata and Aomori Prefectures.In Yamagata Prefecture, where cod is caught,the dish is called Taranokoiri as well. In Aomori Prefecture, it is called Koae.Especially in Akita, ""Taranokoiri(=Stir-fried dish with cod roe)"" has been an indispensable New Year's good-luck dish to wish for a new child. Depending on the region, vegetables such as gobou(=burdock) and carrot, and chikuwa (fish cake) are also stir-fried together.But in the Yuri Region, where cod is grown, it is simply made with only konjack (=yam cake) and green onions, and plenty of raw cod roe is used to savor the flavor. ## Opportunities and Times of Eating Habits This dish is served as part of a New Year's Osechi feast. Since cod is in season during the extremely cold weather when the fish spawn, it is made as a preserved dish in every household during the winter. It is eaten as an accompaniment to rice or as a snack with sake. ## How to Eat Put soy sauce, sugar, sake, mirin (=sweet rice wine), and water in a pot. Bring to a boil, and add konjac noodles. Add salt a little at a time to taste, and when it comes to a boil again, squeeze in cod roe, and reduce to a simmer. You can cut the leftover cod roe skin and put it in. When serving, sprinkle shredded leek over the top. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Cod is eaten as a winter fish by Akita people, and even today each family cooks it with vegetables, chikuwa(=fish cake), and other ingredients to suit their own tastes. ## Ingredients - Raw cod roe: 600g - Konjac(=yam cake) noodles: 1.2kg - Japanese leek: as needed - [Sasoning A] Soy sauce: 100cc - [Sasoning A] Sake: 150cc - [Sasoning A] Mirin(=sweet rice wine): 30cc - [Sasoning A] Sugar: 20-25g - Salt: a little - Water: 200cc ## Recipe 1. 1. Put water and [seasoning A] in a pan and heat. 2. 2. When it comes to a boil, add Konjac(=yam cake) threads and salt to taste. 3. 3. When it comes to a boil, squeese in the cod roe. The skin can be added to accentuate the taste. 4. 4. Season to taste and bring to a simmer. 5. 5. Serve on a plate and sprinkle with white onion. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Tomburi no Nagaimo-Ae ｜ Our Regional Cuisines **Cuisine Name**: Tomburi no Nagaimo-Ae **Region**: Our Regional Cuisines ## Main Lore Areas All of Akita Prefecture ## Main Ingredients Used Tomburi, Nagaimo-Yam ## History, Origin, and Related Events Tomburi is the dried, peeled outer skin of the 1 to 2 mm green fruit of the Houki-Gi(Kochia tree of the Akazaceae family) and known as ""caviar of the field"" because of its fish roe-like texture. It is said that the name ""Toh-buriko"" became ""Tomburi"" because it resembles the roe of Toh-no-Buriko(Sandfish) which derived from “Toh” (Tang dynasty) has been eaten in Akita for centuries. In Odate City, the sole producer of Tomburi in Japan, it is said that the custom of eating Tomburi has existed since the Edo period (1603-1868), and this special technique has been passed down to the present day and distributed throughout Japan. It became widely known when it caught the eye of the then Empress during the National Sports Festival held in Akita Prefecture in 1961.""Tomburi"", which is in season from October through spring, is dried, boiled, and then peeled. The process is very labor-intensive, involving multiple hand washing to remove the thin skin, and the removal of foreign substances. The technique has been carefully passed down in the Odate area to the present day. It has a light flavor without any peculiarities and is characterized by its bitey texture. It is a highly nutritious food with a good balance of vitamins and minerals. ## Opportunities and Times of Eating Habits Even when not in season, it is sold in vacuum-packed or bottled packages, and is eaten throughout the year as an everyday dish on the dinner table or as a snack with Sake. ## How to Eat ""Julienne Nagaimo-Yam"" is mixed with lightly rinsed ""Tomburi"" and served with soy sauce to taste. ""Tomburi"" is a familiar ingredient to Akita residents, and is also eaten in a wide variety of other ways, such as with tuna and cucumber, on rice or Tofu, or mixed into ""Onigiri(=rice balls)"". ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is sold in the fresh food section of supermarkets and in souvenir shops. In 2017, “Odate Tomburi” was registered under the Geographical Indications (GI) Protection System, which protects the name of products with characteristics linked to local history and traditions, and efforts are being made to ensure a stable production system and increase the number of producers by enhancing the necessary maintenance for processing and packaging. Vacuum-packed and bottled products are also commercially available. ## Ingredients - Tomburi: 35g - Soy source: As needed - Nagaimo-Yam(Peeled): 35g ## Recipe 1. 1. Julienne Nagaimo-Yam. 2. 2. Arrange the Nagaimo-Yam in a bowl and garnish with Tomburi. 3. 3. Sprinkle Soy source as needed. ## Provider Information provider : JA Akita ![Image](Not found)" "# Tara-Jiru (Codfish Soup) ｜ Our Regional Cuisines **Cuisine Name**: Tara-Jiru (Codfish Soup) **Region**: Our Regional Cuisines ## Main Lore Areas Nikaho City ## Main Ingredients Used Codfish, Spring Onion ## History, Origin, and Related Events ""Tara-Jiru(Codfish soup)"" is a one-pot dish of codfish and spring onions simmered in a miso-based broth. In Akita Prefecture, ""Tara (=Codfish)"" is a typical winter fish as well as ""Hatahata(=sandfish)"" and in season in winter because they come up to the shallows around February to spawn. The famous Kakeyo Matsuri, a Codfish festival held every year on February 4, the first day of spring, at the Kanaura-Yama Shrine in Nikaho City and known as a strange festival because of the way the people hang Codfish on a pole with a straw rope and carry them along the 2-kilometer route from the Kanaura Fishing Port to the Kanaura-yama Shrine, which is rare in the whole country. Kakeyo Matsuri is a traditional ritual in which fishermen offer big Codfish to local guardian god and Ebisu (one of the Seven Lucky Gods, and a god of prosperity) to pray for safety at sea and a bountiful catch, and has continued for over 300 years since the Genroku era.Tara-Jiru is a staple Akita winter dish that includes not only Codfish meat, but also Ara (bony parts and skin-on meat), liver, and soft roe, all of which are enjoyed during the most delicious cod season from late January to February. ## Opportunities and Times of Eating Habits Tara-Jiru is eaten from January to March, when the codfish fishing is most active and the soft roe matures. Around the first day of spring, each region holds its own Codfish festival, and it is customary to enjoy Tara-Jiru together. ## How to Eat Basically, the only ingredients are Codfish and Spring Onions, served with a simple seasoning of Miso and Sake. By using a whole Codfis, a rich broth is produced to taste the deliciousness of the cod fish as it is. Codfish meat is low in fat, high in protein, and rich in vitamins and minerals. If there are any leftover soft roe, parboil it and eat it with ginger soy sauce, etc. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The ""Kakeyo Matsuri,"" a Codfish festival held every year on February 4, the first day of spring, at the Kanaura-Yama Shrine in Nikaho City, is famous throughout Japan, and attracts many tourists from outside the prefecture as well. ""Tara-Jiru"" is served at the festival and the place becomes very crowded. In addition, the ""Kan-Dara (Winter Codfish) Festival"" has been held annually since 2014 at the Ushu Hamakaido Nikaho Jinya, a local product store in Kanaura, Nikaho City. Not only fresh Codfish, but also other Codfish dishes such as ""Kobu-Jime (fish cured with Kombu(kelp)) sashimi"" and tempura of “Dadami” (soft roe) are served. ## Ingredients - Codfish: A half of Codfish (about 3.5kg) - Spring Onion: 1-2 - Miso: 200g - Water: 2l ## Recipe 1. 1. Filet the cod, separate the head, meat, Ara, liver, cod roe and soft roe, and wash in salted water (not included). 2. 2. Boil the water, then add the liver, Ara, and head, in that order, followed by sake. 3. 3. Remove scum, reduce heat and add Miso to dissolve. 4. 4. Add the soft row, and when it comes to a boil, add the thinly sliced spring onions and Tofu to taste. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Asazuke ｜ Our Regional Cuisines **Cuisine Name**: Asazuke **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Rice flour, sugar, vinegar, cucumber, turnip, seasonal fruit ## History, Origin, and Related Events ""Asazuke"" is a dish made by boiling rice, then seasoning vegetables and fruits with sugar and vinegar. It is completely different from the generally recognized ""Asazuke"" (lightly pickled vegetables), and instead is known as a sweet and sour dessert made with rice. This refreshing vinegary dish is eaten throughout Akita Prefecture during the summer. In Akita, the broken rice that is a byproduct of rice polishing is called ""Kozaki,"" and when this is boiled and kneaded, it is called ""Kozakineri."" Then, when it is seasoned with vinegar, it is called ""Konamasu."" These names differ depending on the region. Since long ago in Akita, the second rice was used up as koji rice or as a base for pickles, and this Asazuke is another example. Rice planting was once a women's job in Akita, and the perfectly sweet and sour Asazuke eaten after a long day of work was a delicacy that permeated and healed their tired bodies. This dish, which makes good use of the rice that could not be sold on the market, is a traditional food filled with the wisdom of farmers. The ingredients vary depending on the region, but seasonal ingredients such as cucumber, pineapple, mandarin oranges are frequently used by the various households. ## Opportunities and Times of Eating Habits Colorful fruits and vegetables are added to white rice to achieve a beautiful color, making it a suitable side dish for celebrations or sad occasions, but it is also popular to serve with tea when guests come to visit or as a dish to serve at women's gatherings. It is also a standard children's snack, or eaten as an accompaniment to dinner. ## How to Eat Wash the rice, soak in water for at least 3 hours, drain, pour into a blender with more water, blend until just a few grains remain, then pour into a pot. Add water, sugar, and salt and heat over medium heat, then allow it to thicken while slowly stirring with a spatula. Remove from heat when the water around the sides of the pot start to bubble and the mixture becomes transparent, then add the vinegar little by little while allowing it to cool. Once cool, mix in ingredients such as turnip and cucumber and place in a bowl, then top with seasonal fruits and canned food. These days, many households use high-quality rice flour to save time. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still made in homes today and passed down from generation to generation as a summer dessert ## Ingredients - Rice flour: 150g (1 rice cup) - Sugar: 250g - Salt: just a little - Water: 1,200cc - Vinegar: 80cc - Cucumber: 1 - Turnip (peeled): 100g - Season fruits: just a little ## Recipe 1. 1. Wash the rice and soak in water for at least 3 hours. 2. 2. Rub the cucumber with salt, then cut into thin rounds. Peel the turnip and boil whole, then cut into thin slices. 3. 3. Wash the fruit and drain the water. Cut larger fruit into an appropriate size. 4. 4. Place the drained rice in a mortar and grind until only a few grains of rice remain. (If using a blender, add 400cc of water and blend) 5. 5. Put the rice from step 4 into a pot, add 1,200 cc of water (if you used a blender, add the remaining 800cc of water), to thicken over medium heat. Add sugar and salt, and slowly mix with a spatula until it forms a thick paste. 6. 6. When it starts to bubble around the edges and become transparent, remove from heat and add vinegar little by little while allowing it to cool. 7. 7. Once cool, mix in the ingredients such as turnip and cucumber, place in a bowl, then top with colorful seasonal fruits and canned food. ## Provider Information provider : ""Akita kyomi Fudoki"" (Akita Prefecture Council of Agriculture, Forestry and Fishing Village Lifestyle Research Groups) ![Image](Not found)" "# Tofu Castella ｜ Our Regional Cuisines **Cuisine Name**: Tofu Castella **Region**: Our Regional Cuisines ## Main Lore Areas Daisen City, Yokote City ## Main Ingredients Used Tofu, sugar, eggs, potato starch ## History, Origin, and Related Events ”Tofu Castella” is a confectionery made by taking tofu that has been squeezed and had the water drained from it, mixing it with sugar and eggs, and baking it in to the shape of a “castella” sponge cake. As a tofu dish that has been handed down in the southern region of Akita Prefecture, it has long been eaten as a side dish at ceremonial occasions, as a snack, or as an accompaniment to tea. While the standard castella is famous in Nagasaki, it was originally based on so-called “nanban” confectionery introduced from Portugal, and developed through a recipe unique to Japan. During the Edo period, Akita Prefecture was a prosperous trading center on the Sea of Japan. It was an environment to which the latest fashions from Osaka and Hokuriku easily made their way. However, since sugar and eggs were expensive for the common people, and since tofu was a precious ingredient, it is said that they first made Tofu Castella to eat only on special occasions. It is a confectionery that is characterized by its unique, moist texture that retains the flavor of tofu. ## Opportunities and Times of Eating Habits Since, after the war, the ingredients for castella – namely eggs, sugar, flour and soybeans (tofu) were all expensive, Tofu Castella was eaten on special occasions such as New Year’s Day, rice planting ceremonies, weddings, and funerals. ## How to Eat Put the tofu in a warmed bag, squeeze and strain it. Add sugar, egg whites, potato starch and salt. Knead the mixture until it is smooth, then place it in a cooking pan called a “castella pan” before baking it. Although it is commonly eaten as a snack or as an accompaniment to tea, in Akita, it is also popular as a snack, and is sometimes eaten in the same way as sashimi, with wasabi and soy sauce. Since Tofu Castella is baked using a lot of sugar, it lasts relatively long, even though it contains tofu. Today, many variations have seen the light of day, including ones containing walnuts and raisins. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Activities are carried out to hand down this culinary tradition, including actually making Tofu Castella at JA and in various elementary schools. In addition, Daisen City’s “Tsujiya Confectionery” and “Sato Foods”, along with Yokote City’s “Fujikura Foods” are passing on the traditional taste. ## Ingredients - Tofu: 5 - Sugar: 500g - Egg whites: 2 - Potato starch: 1／2 cups - Salt: 1 tsp. ## Recipe 1. 1. Soak the tofu in running water for one day and one night to remove the bittern (to whiten the tofu). 2. 2. Take the tofu from 1. and place it in a pot. Heat it up with water until it is about to boil. Then, put it in a bag and squeeze it (you should be able to feel a little moisture in the bag; you should not squeeze it too hard). Then, puree it. 3. 3. Add the sugar and egg whites to the pureed tofu. Add the potato starch and salt, and knead the mixture until it is smooth. 4. 4. Put the mixture into a castella pan (any pan with a thick lid is also acceptable) and slowly bake over low heat for 30 minutes. Then, turn it over and slowly bake it for another 15 minutes. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Tamago Kanten (Egg agar-agar) ｜ Our Regional Cuisines **Cuisine Name**: Tamago Kanten (Egg agar-agar) **Region**: Our Regional Cuisines ## Main Lore Areas Whole prefecture ## Main Ingredients Used Kanten(=agar-agar) ## History, Origin, and Related Events ”Egg kanten” is a food made by mixing egg and sugar into ”kanten” liquid and then solidifying it.”Kanten” is made from the seaweed known as tengusa. After being dissolved and filtered, it is allowed to dry outside to solidify. By repeatedly freezing it during intensely cold nights and sun-drying it during the day, the result is a naturally dried stick of kanten. ”Kanten” is characterized by being more elastic and hardening more firmly than either gelatin or agar. Since it can be dried and stored for long periods, it has been highly valued as a preserved food in Akita during the region’s long winters.In Akita, primarily in the southern regions, ”kanten” is always served at gatherings, and it has long been a familiar snack accompanying tea. At important family events, homemade dishes are served as torimawashi, which are passed from person to person. Because kanten can be cut into any number of pieces to match the number of people and conveniently packed up for people to take home, it is often served as a torimawashi dish.Among the many ”kanten” dishes, egg ”kanten” is particularly well known. However, it can be made in many different ways: by solidifying beaten eggs, egg soup, or boiled and mashed eggs. Another ”kanten” dish made using eggs which cannot be omitted is kaminari kanten (lit. “thunder kanten”), which is made by dissolving sugar and ”kanten” in a liquid, mixing in milk and eggs, and then solidifying it. This recipe has been handed down in the south of Akita, and it is said that those who could prepare this dish well would become “good wives”. ## Opportunities and Times of Eating Habits Primarily in the south of the prefecture, ”kanten dishes” have long been served at gatherings such as Obon, New Year, and family events. In addition to tea snacks, this everyday food could be used in a wide range of situations, from a palate-cleanser in a sports day lunch box to a dish served to an important guest. Supermarkets normally carry 20 types of ”kanten” which can be enjoyed seasonally, with water shield ”kanten” in early summer and sweet potato ”kanten” in the fall. ## How to Eat Put ”kanten” and water in a pot over heat. Once the ”kanten” dissolves, add sugar and beaten egg, then pour it into a mold and refrigerate. Once it has firmly solidified, cut it into bite-size pieces. ”Kanten” lasts for a long time, so it can be used to add a little something when winter food stores dwindle. ”Kanten” can also be used to make side dishes such as “salad kanten”, which is made by solidifying a mixture of cucumbers, carrots, onions and mayonnaise, or “shiitake kanten”, which is made by solidifying a salty-sweet broth. ”Kanten’s versatility” even extends to sweets, with dishes such as “walnut kanten” and “apple kanten”. All sorts of kanten can be found across the entire prefecture. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Every year since 2012, many visitors have attended the Kanten Fair held in Akita. Participants gather from all across the prefecture to compete to see whose kanten is the best. The fair has an abundant variety of foods which are made using kanten, and visitors can enjoy the many original ”kanten” creations there.In cooperation with Akita Prefecture, the local hotel and restaurant associations offer kanten dishes at their establishments in an effort to advertise kanten. Akita’s kanten has become well known all across Japan thanks to various efforts to spread the word. ## Ingredients - Kanten sticks: 2 - Medium eggs: 5 - Sugar: 250g - Salt: Pinch - Water: 1,000cc ## Recipe 1. 1. Put 1,000cc of water in a pot and dissolve the kanten. 2. 2. Put the eggs in a bowl and beat them. 3. 3. Put the pot from 1 over heat, adding sugar and salt before it boils. Once the sugar dissolves, add 2 and mix. Let the mixture cool slightly before pouring into a kanten mold. 4. 4. Let sit for 1 hour at room temperature. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Tenko azuki no Sekihan(Red Rice with Black-eyed Peas) ｜ Our Regional Cuisines **Cuisine Name**: Tenko azuki no Sekihan(Red Rice with Black-eyed Peas) **Region**: Our Regional Cuisines ## Main Lore Areas Nikaho City, Yokote-Hirika Area, Yuzawa Ogachi Area ## Main Ingredients Used Glutinous rice, black-eyed peas, sugar, sake ## History, Origin, and Related Events Akita's sekihan (red rice). Japan's sekihan culture has regional distinctions and cuisines; it is an indispensable food for auspicious days and celebrations. The origin of sekihan is said to be a relic from the ancient rice (akagome) that was offered to the gods, the ancestor to modern rice and a near-red color, or because red is used to dispel evil spirits. Until the Edo period, it was normal to eat ancient rice, but with technological developments in selective breeding, rice has transformed into its current-day strain. However, since the custom of offering red rice to the gods and then eating it was deeply ingrained, sekihan, white rice dyed with azuki beans, began to spread in the mid-Edo period.Akita has a dearly loved bean nicknamed ""tenko azuki"" (black-eyed pea), which is used there for sekihan. Akita's sekihan is also unique in that it uses sugar, which is different from typical sekihan. Black-eyed peas bleed color better than typical azuki beans, and because people dislike using the split hulls of azuki beans for the auspicious sekihan, they used black-eyed peas whose skin stays intact and doesn't easily split. The slightly purple-tinged color of sekihan made with black-eyed peas is unique to Akita. Sekihan is made without exception for Obon, New Year's, and important ceremonies in the family, and there is also the custom of eating it as ""kokuhan"" (black rice) on the sad occasions of observing the peaceful death of someone who has respectably lived their natural span of life. ## Opportunities and Times of Eating Habits It has been passed on in celebrations and Buddhist memorial services. It has also come to be eaten as celebration of good harvest because of the Niiname Sai Festival on November 23, in which the Emperor offers newly harvested rice to the deities in order to pray for abundant crop. ## How to Eat Wash the glutinous rice, soak it overnight and then strain in a colander. Boil the black-eyed peas in plenty of water, and add water twice during the boiling process to smooth out wrinkles. Transfer the glutinous rice and boiled black-eyed peas to a large container, and after letting them soak for 30min in the boiled water, strain and steam in a steam cooker. Do not throw away the strained black-eyed pea water. Once steamed, transfer to a bowl, combine with salt, sugar, sake and the black-eyed pea water, and steam again for 20min. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The production of black-eyed peas in Akita is decreasing year by year. Suzuwa Shop is their only contract cultivator in Akita Prefecture. ## Ingredients - Glutinous rice: 1.5kg - Black-eyed peas: 80g - Salt: a pinch - Sugar (add more or less depending on your preference): 40g - Sake: 30cc ## Recipe 1. 1. Wash the glutinous rice, soak it overnight and then strain in a colander. 2. 2. Boil the black-eyed peas in plenty of water, and add water twice during the boiling process to smooth out wrinkles. 3. 3. Transfer the glutinous rice from 1 into a large container, add 2 including the boiled water, and let soak for 30min. Strain the water and steam in a steam cooker. Do not throw away the strained black-eyed pea water. 4. 4. Once 3 has steamed for 40min, transfer to a bowl and add salt, sugar, sake and the 300cc of the strained black-eyed pea water which you saved, and combine. You can add more or less sugar, or no sugar at all, depending on your preferences. 5. 5. Steam 4 one more time for 20min, and the dish is finished. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Natazuke Pickles ｜ Our Regional Cuisines **Cuisine Name**: Natazuke Pickles **Region**: Our Regional Cuisines ## Main Lore Areas All districts within the prefecture ## Main Ingredients Used Daikon, amazake ## History, Origin, and Related Events “Nadazuke” are made by pickling daikon radishes cut by a hatchet (nada in Japanese) in amazake (sweet sake).The three great gakko (pickles) of Akita prefecture are iburigakko (smoked daikon), sotoboshi (outdoor dried pickles), and namazuke (raw pickles). As well as pickled persimmons, there are a variety of raw pickles such as natazuke, named after the thick bladed hatchets (the kind normally used to remove tree branches) that are used to roughly chop the daikon.The forestry industry was very successful in Akita due to the prefecture having a number of different types of timber including natural Akita cedar, thus it was very common for households to own a hatchet.. As cutting daikon with a hatchet causes the flesh to fray when coming in contact with the blade, the flavors sink deep into it, even when cut into thick pieces. A distinct characteristic of natazuke is that it retains the quality of the daikon’s crunchy texture and the natural sweetness of koji (malted rice).Gakko are so essential to the people of Akita prefecture that apart from being used for everyday meals, bento boxes, as well as accompaniments for alcohol, eating gakko with tea is such a popular way to enjoy them that they have the phrase “gakko chakko” (gakko and tea). ## Opportunities and Times of Eating Habits Namazuke is one of the gakko eaten during the coldest time of the year. They are an essential everyday ingredient, often enjoyed at mealtimes and with tea. ## How to Eat Remove the skin from the daikon and cut to preference, place on a draining basket, and pour over boiling water. Pickle in salt for approximately one to two hours then remove any liquid, and pickle for an additional week in amazake and sugar. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It’s eaten in each household so much that it is said that it has enough flavor for each dining table. ## Ingredients - Daikon: 2kg - Salt: 40g - Sugar: 60g - Amazake (ready made): 400 cc - small red chili pepper: 1 ## Recipe 1. 1. Remove the skin from the daikon and chop into bite-sized chunks as if you are slicing into it with a hatchet. 2. 2. Place the chopped daikon on a draining basket and roughly scald with boiling water. Transfer to a tub, pour over the salt, and mix well. 3. 3. Pickle for one to two days. 4. 4. After removing any excess water, add the sugar and amazake. 5. 5. Sprinkle over the red chili pepper. 6. 6. Mix well. 7. 7. Secure the lid with a weight and leave to pickle. 8. 8. It will be ready to eat after approximately one week. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Persimmon pickle ｜ Our Regional Cuisines **Cuisine Name**: Persimmon pickle **Region**: Our Regional Cuisines ## Main Lore Areas The southern area of Akita Prefecture ## Main Ingredients Used Radish, persimmon ## History, Origin, and Related Events ""Persimmon pickle"" is a pickle made with plenty of daikon radish and astringent persimmon, and pickled with salt and sugar.In Akita Prefecture, where fermentation culture has taken root, a variety of pickles have been handed down from generation to generation, including smoky pickled radish and pickled radish with amazake. One such pickle is persimmon pickle, which is made from an astringent persimmon called Kumoshikari persimmon, which is grown in the gardens of households in Kakunodate-cho, Senboku City, Akita Prefecture. Unzen persimmons can be eaten after removing the astringency, but since the end of the Taisho era, Hiratake persimmons and Yokote persimmons have been widely distributed and eaten fresh in the prefecture, and so Unzen persimmons have been used for drying and pickling. In the old days, it was customary to harvest the Unzen persimmons and prepare persimmon pickles after the rice cultivation work was completed in the fall.The secret to its deliciousness is to make it with a large quantity of persimmons, as many as radish. The crispy texture of the radish soaks up the umami of the persimmon, and the moderate saltiness and sweetness of the persimmon make it a favorite pickle in the Kakunodate area even today. ## Opportunities and Times of Eating Habits It has been eaten as a New Year's dish. It is customary to serve it to guests with a knife in the shape of a flower. ## How to Eat Radishes and persimmons are pickled in a large barrel with salt and sugar, left to soak for about a month, and eaten after being cut into bite-size pieces. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In 2012, the Unzen Persimmon Pickles Taste Study Group was established by the Unzawa community management body. They continue to make delicious persimmon pickles in an effort to preserve the traditional food of persimmon pickles unique to this region and to pass it on to the next generation. ## Ingredients - radish: 40 kg - salt: 1.5 kg - sugar: 2 kg - persimmon (Unzen persimmon or other astringent persimmon): 22 kg ## Recipe 1. 1. Rub plenty of salt into the radish and put it in a barrel. 2. 2. Put a weight on the radish and after about 2 days, replace the top and bottom of the radish and soak for about another week. 3. 3. Put the radish in a colander and reserve the pickling liquid. 4. 4. Remove the stems from the persimmons and crush them well with a mallet while they are still in their skins. 5. 5. Combine the crushed persimmons and sugar, pickle in the order of radish and persimmons, then pour the pickling liquid reserved in advance (3) over the top and place a weight on top. 6. 6. It will be ready to eat in about a month. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Imonoko-jiru ｜ Our Regional Cuisines **Cuisine Name**: Imonoko-jiru **Region**: Our Regional Cuisines ## Main Lore Areas The southern area of the prefecture ## Main Ingredients Used Taro, chicken, konjac noodles, mushrooms, and seri ## History, Origin, and Related Events ""Imonoko-jiru"" is a soup dish made using taro and is also eaten as a hot pot dish.Known as a local dish of Iwate and Akita, it is also eaten in various areas including the Tohoku region.In Akita Prefecture, the buds and the buds of those buds that are attached to the parent taros are called “imonoko.” ""Imonoko-jiru"" uses these taro buds as the main ingredient and is filled with autumn delicacies such as chicken, mushrooms, and edible wild plants. The taro grown in the Yamauchi area of Yokote City is made in the soil and climate unique to this area and is characterized by its soft texture and unique stickiness. Taro cultivation has a long history, and it is said that it began about 270 years ago, during the Kyoho period, when seeds were ordered from the Sendai region of Miyagi Prefecture and cultivated under the name of “dai-imo.”In the southern part of the prefecture, it is a typical autumn local dish that is contrasted with kiritanpo nabe in the northern part of the prefecture. ## Opportunities and Times of Eating Habits Mushrooms are seasoned with miso and soy sauce along with various vegetables in autumn when mushrooms are in abundance, and it is made to celebrate the harvest. At Tsurugaike Park in Yokote City, the autumn tradition"" Imonoko Festival"" is held every year, where you can enjoy various events such as Yosakoi dancing, portable shrines, and traditional performing arts while eating ""imonoko-jiru"". ## How to Eat Peel taro and cook whole in water. When half-cooked, add the chicken and cook further until tender, then add the mushrooms and konnyaku threads and season with miso.Just before serving, add the Japanese parsley. If you use the roots of the celeri, you can enjoy a different texture from that of the leaves. In the Hiraka area, there are two flavors: miso and soy sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)At elementary schools in the southern part of the prefecture, there is an annual event called “nabekko excursion,” in which children bring their own ingredients to cook and eat. ## Ingredients - taro: 10 - chicken: 150g - chicken’s chicken bones: 1 - konjac noodles: 1 bag - mushrooms (sawamodashi, maitake, nameko, etc.): 200g - seri: 1／4 bunch - miso: 75g - water: 800cc ## Recipe 1. 1. Peel the taros and boil them whole without cutting them in the appropriate amount of water. When they become half-cooked, add the chicken and chicken bones and simmer until soft. 2. 2. Blanch the konjac noodles. 3. 3. Add the mushrooms and konjac noodles cut into easy-to-eat pieces to Step 1 and season with miso. 4. 4. Cut the seri into 3cm lengths and add just before serving. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Kiritanpo Nabe ｜ Our Regional Cuisines **Cuisine Name**: Kiritanpo Nabe **Region**: Our Regional Cuisines ## Main Lore Areas Odate City, Kazuno City ## Main Ingredients Used Rice, chicken, burdock root, scallion, Japanese parsley ## History, Origin, and Related Events Kiritanpo nabe is a hot pot dish in which rice cooked in a broth made from chicken bones and seasoning is then mashed and combined with vegetables. It originates from the Odate and Kazuno regions, and it is said that it began with people who retreated to the mountains for charcoal-making or logging who would cook mashed leftover rice that had been skewered and grilled with chicken and vegetables.There was a period where the essential ingredient, hinaidori, a breed of chicken native to Akita Prefecture, was designated as a national treasure and couldn't be eaten, but thanks to Hinai's mayor at the time, the crossbred hinaijidori was born, once again restoring that household taste. The meat of hinaijidori resembles the original pheasants and turtledoves in composition, and its fat is smooth, which makes for excellent pairing with ""tanpo.""The grilled rice on skewers resembles the head of cattails, and has come to be called ""tanpo,"" meaning short head. ""Kiritanpo"" means cut ""tanpo,"" indicating the shorter length they must be cut into in order to fit into the pot. ## Opportunities and Times of Eating Habits It is frequently made in the period when new rice is harvested, and at the end of new rice harvests in northern Akita Prefecture every year, the labor of the harvest is rewarded by surrounding the ""kiritanpo nabe."" In Odate City, it is a dish that has been passed down for generations, while also being an indispensable dish when receiving guests, and also commonly served during ceremonial family occasions. ## How to Eat Make the ""tanpo"" with rice that is cooked al dente, and prepare the other ingredients such as the chicken and burdock root. Boil the chicken bones in water and save the broth.Add the ingredients to the broth, and once boiled season with soy sauce. Without using chemical seasoning, add sake and salt according to your preferences.Add the tanpo which have been cut into a reasonable size, boil for 2-3min in addition, add the scallions, and then finally add the Japanese parsley. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Every year, Odate City hosts ""the Honba Odate Kiritanpo Festival"", and Kazuno City""the Kiritanpo Hassho Festival"", and both cities compete for publicity. In each festival, besides tasting delicious kiritanpo, you can also experience making kiritanpo. When the season for new rice comes around, ""Tanpokai"" are held throughout Odate City where you can taste kiritanpo made with new rice and fatty jinaidori chicken. In this way, the people of Odate continue to love and cherish kiritanpo nabe, thereby protecting a taste from long ago. ## Ingredients - Kiritanpo: 10 skewers - Water: 1000cc - Hinaijidori chicken: 200g - Hinaijidori chicken bones: 1 bird - Maitake mushrooms: 100g - Konjak noodles (cut to bite-size): 1 bag - Scallions (sliced diagonally): 3 stalks - Burdock root (shaved thinly): 120g - Japanese parsley (cut into 4-5cm pieces): 150g - Soy sauce: 80-100g - Sake: 30cc - Salt: a little ## Recipe 1. 1. Add water and chicken bones to the pot and boil for stock, occasionally scooping out scum. 2. 2. Remove the bones from 1, add chicken meat and burdock root and boil again while removing scum. 3. 3. Once 2 has boiled, add konjak noodles, maitake mushrooms, and when they have boiled, add soy sauce, sake, and salt according to your preferred taste. 4. 4. Line up the halved kiritanpo in the pot from 3, add the scallions and Japanese parsley on top, and the dish is done once it has boiled. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Natto jiru ｜ Our Regional Cuisines **Cuisine Name**: Natto jiru **Region**: Our Regional Cuisines ## Main Lore Areas Inland areas in the southern part of the prefecture, Nakanaone area in Yurihonjo City ## Main Ingredients Used Natto (fermented soybeans), taro, deep-fried tofu, mushrooms, bracken, tofu ## History, Origin, and Related Events Natto soup is a miso soup mixed with carefully ground natto, and is a local dish of the southern region of Akita Prefecture. Natto soup is a local dish from the southern region of Akita Prefecture. Natto originated in various parts of Japan, and today Yokote City is one of them. During the military campaign of 1083-1087, which took place in Yokote City, farmers delivered boiled beans wrapped in straw to Minamoto no Yoshie's side, which was struggling with the supply of goods. The farmers tried it and found it tasty. This legend led to the erection of a monument in Kanazawa Park in Yokote City.Mushrooms and wild vegetables, which are the main ingredients, are picked in spring or fall, stored in salted storage, and used after removing the salt when making natto soup. Because of the time-consuming nature of this dish, it has taken root as a dish for ceremonial occasions such as weddings and funerals.In the inland areas of the southern part of the prefecture, natto soup is popular among men and women of all ages, and many people look forward to eating it in the winter. ## Opportunities and Times of Eating Habits Zoni is a New Year's dish, and natto soup is a staple in the inland areas of the southern region of Akita Prefecture. The custom of making it in a large pot and reheating it for the three days of the New Year is still practiced. It is also said that natto is added to the soup to compensate for the lack of vegetables due to the severe cold of Akita's winters. ## How to Eat Boil taro and fried bean curd in broth made from dried sardines, add mushrooms, bracken and tofu, and season with miso. Add mashed natto (fermented soybeans) and top with green onions and mustard greens. Many wild vegetables that can be stored for a long time are used as ingredients. The flavor from all the ingredients is well combined with natto and miso, the king of fermented foods. ## Efforts for Preservation and Succession (Overview of the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In 2008, the Omagari Chamber of Commerce and Industry in Omagari, Daisen City, took the lead in an effort to revitalize the city by making natto soup a representative dish of the region, and now more than a dozen restaurants in Omagari City are certified to serve it. Some restaurants offer original menus and ramen noodles that take advantage of the natto soup's characteristics. As a result of these efforts, supermarkets now have a corner in winter featuring natto soup ingredients. ## Ingredients - natto (fermented soybeans): 150g - Miso paste: 120g - Niboshi (dried sardines): 5-6 sticks - Water: 1200cc - taro: 3-5 medium - Tofu: 1／2 piece of tofu - Salted wild vegetables (bracken, sak): 100 g - Mushrooms (nameko mushrooms, sawamodashi): 100 g - Zenmai (dried and soaked): 50g - Green onion: 1 stick - deep-fried tofu: 2 pieces - Mustard greens (salted): 50g ## Recipe 1. 1. Peel and cut taro into small pieces. Cut bracken, saku, mushrooms and royal fern into 2 cm lengths. 2. 2. Dice tofu and cut fried tofu into 1 cm lengths. 3. 3. Finely chop green onion and mustard greens. 4. 4. Make soup stock with water and niboshi (dried sardines), add 1 to the broth, and when it boils, add 2. 5. 5. Grind natto in a mortar, add juice of 4 little by little and mix. 6. 6. Add miso to 4 and bring to a boil, then add the dissolved liquid of natto from 5 (do not boil). 7. 7. Serve in bowls and top with the green onions and mustard greens from 3. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Damako nabe ｜ Our Regional Cuisines **Cuisine Name**: Damako nabe **Region**: Our Regional Cuisines ## Main Lore Areas Akita City, Oga, Minamiaki, and the northern coastal area up to the Noshiro-Yamamoto district ## Main Ingredients Used Rice, Hinai Jidori chicken, green onion, Japanese parsley, maitake mushroom, burdock root ## History, Origin, and Related Events A local dish made at home and indispensable in winter in Akita, it consists of chicken, vegetables, and rice dumplings poked in a mortar and pestle in a chicken broth.It is said to have originated in the Minami-Aki region around Hachirogata. Originally, damako nabe was called ""tsukego,"" a dish containing grilled fish such as wakasagi, crucian carp and whitebait, all of which are the produce of Hachiro Lagoon, and seasoned with miso. However, as the Hachiro Lagoon was reclaimed and the catch of fish drastically decreased, people began to turn away from fish and chicken bones and meat were used in place of fish.In Akita, children's plaything ""otedama"" is called ""damaiko."" Freshly cooked rice is placed in a mortar and pestle, and the damaiko is then crushed with a wooden pestle and balled up in the palm of the hand. It is said that the name ""dumako"" came from its resemblance to a rice dumpling, or otedama. There is also a theory that because the dumplings were so tasty that children would eat them with great enthusiasm, the word ""damako"" came to be used to describe a child who eats silently. ## Opportunities and Times of Eating Habits In Akita Prefecture, there is a custom called ""Niwa-arai,"" in which newly harvested rice is cooked, mashed, and dumplings are made into dumplings and eaten as damaiko. Some families also make dumplings with their children in winter. ## How to Eat Pound the slightly firm cooked rice with a surikogi (a wooden spoon) until it becomes sticky, about 50% of the way through, and make dumplings while it is still hot. Season Hinai Jidori chicken broth with soy sauce or miso, and simmer with the chicken, green onions, Japanese parsley, maitake mushrooms, and burdock root. The dumplings are lightly salted when they are rolled, or grilled slightly on a net before eating. The soup base and ingredients are similar to kiritanpo, which originated in Odate City, but dumplings do not need skewers and are basically not grilled. ## Efforts for Preservation and Succession (Overview of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)It is a local dish that is still eaten in every household in Akita in winter. In addition, following the enactment of the Basic Law on Food Education in the fall of the harvest, it is now made as part of school lunches and home economics cooking classes as part of efforts to pass on local foods, and has become well known throughout the prefecture. ## Ingredients - Leap rice: 750g (5 cups) - Salted water: Appropriate amount - Chicken (recommended: thigh): 500 to 600g - burdock root: 1 stick - celery: 2 bunches - green onion: 2 stalks - Mushrooms (maitake, shiitake, etc.): 200-300g - konnyaku string: 2 balls - Soup] Bonito stock: 900cc - Soup] Chicken stock: 900cc - Chicken stock】Chicken bones: 1 chicken - Chicken soup stock】Water: 900cc - Soy sauce: 120cc - Miso paste: 1 1／2 tbsp. - Mirin (sweet cooking sake): 60cc ## Recipe 1. 1. Cook the rice until it is slightly firm, mash it well in a mortar and pestle while it is still hot, roll it into ping-pong ball sized balls, and quickly place them in salted water. (Be careful not to boil the rice.) 2. 2. Add chicken, konnyaku, maitake mushrooms, shiitake mushrooms, and burdock root cut in half to the broth.When the chicken is thoroughly cooked, add the dumplings from 1, the diagonally sliced green onions, and the 4- to 5-centimeter-long celery and bring to a simmer. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Sasamaki ｜ Our Regional Cuisines **Cuisine Name**: Sasamaki **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Glutinous rice, bamboo grass leaves ## History, Origin, and Related Events Glutinous rice wrapped in bamboo leaves, tied with rushes, and steamed. It is a traditional food made in various parts of the prefecture, and is called ""chimaki"" in Japan, and in some areas it is rolled with bamboo bark. In addition to Akita, chimaki wrapped in bamboo grass can also be found in Niigata, Yamagata, and the Aizu region of Fukushima Prefecture. Kumazasa has long been used as a folk medicine and valued as a cure for all illnesses. Bamboo grass leaves are said to have antibacterial and antiseptic properties, and have long been used to wrap preserved and portable foods. Glutinous rice is less abundant and more expensive than Uruchi rice, so it has long been used as a celebratory food. Sasamaki,"" or bamboo grass rolls, are a luxury food culture unique to this rich rice-producing region.In Akita Prefecture, sasamaki used to be an event food for Dragon Boat Festival and Sanaburi (a celebration of the completion of rice planting). In the days when rice planting was done entirely by women, farmers' daughters would return to their hometowns for ""sanaburi vacations"" and bring sasamaki as a souvenir from their wives' homes. ## Opportunities and Times of Eating Habits An event food made on Dragon Boat Festival and after rice planting. It is a taste of early summer in Akita. ## How to Eat It is generally eaten by unrolling the bamboo leaves and pouring soybean flour mixed with sugar over it. The method of rolling the bamboo leaves varies from region to region, with three leaves being called ""nagamaki"" (long roll) and two leaves being called ""mijikamaki"" (short roll). There are also regional variations in the shape of the bamboo leaves, such as the small triangular shape using one large bamboo leaf in Mikane Town, the long, thin triangular shape in Yurihonjo City, and the flattened triangular shape in Senboku City. In addition to its role as a preserved food, bamboo leaves are also characterized by their refreshing aroma. ## Efforts for Preservation and Succession (Outline of those who have handed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)At the farmer's inn ""Kaiken-no-sato"" and in the Owa district of Akita City, a hands-on experience of collecting bamboo leaves and making bamboo grass rolls is being held. They are also sold at supermarkets and roadside stations in the southern part of the prefecture and shipped nationwide. ## Ingredients - Glutinous Rice: 1.5kg - Bamboo grass leaves: 150 leaves (3 rolls) - rushes: As needed - baking soda: a little ## Recipe 1. 1. [Preparation] Wash and dry bamboo grass leaves, cut off the tips and stems. Wash glutinous rice, drain in a colander, and set aside for about 15 minutes. 2. 2. Look at the front of the leaf with the root to the right. Wrap around inward from the right root to make a triangular cylinder. 3. 3. Pinch tightly so that the rice does not spill from the tip. 4. 4. From the back of the two layers of bamboos, place the top of 3. 5. 5. Wrap the bamboo around the stem, leaving the stem part at the top. 6. 6. Add about 40g of glutinous rice to (5). 7. 7. Fold the bamboos in front of you, then fold the lid down from the other side and fold it tightly. 8. 8. Shape the rice into a shape, seal it with rushes, and place it in a bowl of water (not included in the quantity) and soak it for about 2 hours. 9. 9. Add a little baking soda to boiling water (not included), add (8), simmer for 30 minutes, then wrap in a wrung cloth (towel, etc.) and let cool slowly. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Hatahata zushi ｜ Our Regional Cuisines **Cuisine Name**: Hatahata zushi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture, mainly along the coast ## Main Ingredients Used grouper, rice, malted rice, carrots, hunori ## History, Origin, and Related Events Originally a deep-sea fish, hata-hata originally came to be called hata-hata because they appear in large schools in nearby waters only during their spawning season, when the sea is rough and thunder rumbles, hence the name ""hatahatagami,"" an old word for thunderbolt. It is also known as the thunderfish. Hata-hata is sung in the folk song ""Akita Ondo,"" and is so deeply rooted in the lives of the people of the prefecture that it is said, ""I can't celebrate the New Year without hata-hata. In the past, the annual catch of hatahata used to exceed 10,000 tons, but overfishing and changes in the temperature of the Sea of Japan have reduced the catch, and now it is regarded as a luxury fish. As is typical of Akita, a rice-producing region, hata-hata sushi, made with rice and plenty of malted rice, is an essential part of Akita's food culture among hata-hata dishes. There are slight differences in the method of preparation depending on the region. The method of immediately marinating hatahata in salt has been handed down from generation to generation. The method of soaking the grouper in water for a while to remove the sliminess and blood before processing it is a method that produces grouper sushi with a clean taste and no odor, with just the right amount of sweetness from the malted rice. This method has been handed down to the present day. ## Opportunities and Times of Eating Habits Ippiki zushi is made by removing the head, gills, and entrails of the hatahata and pickling it for Omisoka (New Year's Eve) and New Year's Day offerings. ## How to Eat Wash and cut the hatahata into bite-sized pieces, and marinate them in vinegar water with seasonings for 3 days. Put the pieces of bamboo grass, rice with sesame seeds, hatahata, carrots, ふのり, and yuzu (yuzu citrus) in this order, and let them ferment in a refrigerated room. ## Efforts for Preservation and Succession (Outline of the people who have passed on the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Hatahata grouper fishing is famous along the Iwadate coast in Yamori, but also flourishes at the Hirasawa fishing port in Ninomiya City. Currently, only two shops, Miura Yonetaro Shoten and Nagata Shoten, which have specialized in grouper wholesale since the Meiji Era, continue to make grouper using the traditional, purely homemade method. ## Ingredients - Hata Hata Grouper: 10kg - Vinegar: 500cc - Salt: 100cc - Yuzu and ginger: As desired - Rice (to be cooked): 1.5kg - Mainly soaked in malted rice: 400g - Salt: 110g - Sake: 1 gou - Mirin (sweet cooking rice wine): 1 gou - Sasa leaves: 70 pieces (10 pieces x 7 steps) - Carrot: 4 - Pickled] Nanban: 10pcs. - Pickled Funori (seaweed): 1 bag (15g) - : ## Recipe 1. 1. PreparationRemove the head, entrails and tail from the grouper. 2. 2. Wash in cold water with salt (not included) to remove the sliminess. 3. 3. Soak in plenty of cold water for three days and nights to drain the blood. Change the water twice a day, morning and evening. 4. 4. Cut the bleached grouper into 2 or 3 equal pieces and soak in cold water for another day and night. 5. 5. Drain off the water and soak the grouper in a colander with a light weight (about 2 kg). Add yuzu and ginger if desired. 6. 6. Prepare the ingredients for ""Hon-zuke"" (main pickling). 7. 7. Remove the cooked rice from the heat, mix in the koji for ""Hon-zuke"" and keep warm for 2 to 3 hours in a warm place. 8. 8. Spread bamboo grass leaves evenly in a vat, spread the mixture of salt, sake, mirin and 7. of the ""Hon-zuke"" and lay the hatahata on the vat flat. 9. 9. Stack 8. alternately and cover with bamboo grass leaves at the end, weigh down (5-6 kg) and leave for 2 days. 10. 10. When the water rises, add weights up to 25-30 kg. 11. 11. Ferment in a cool place for about 3 weeks. 12. 12. When it has matured after tasting, discard the rising water in the vat, drain completely with paper towels, divide into 200g portions, and store in the refrigerator. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Iburigakko ｜ Our Regional Cuisines **Cuisine Name**: Iburigakko **Region**: Our Regional Cuisines ## Main Lore Areas Southern part of Riku in the prefecture ## Main Ingredients Used Daikon radish, rice bran, salt, sugar (coarse) ## History, Origin, and Related Events Takuanzuke is Akita's typical smoked and dried daikon pickles. It is now made throughout the prefecture, but in the past it was a local dish made by farmers in the land area of the prefecture.In Akita, where winter comes early, especially in the southern land area of the prefecture, the moist westerly winds from the Sea of Japan are blocked by the Ou Mountains from late autumn to winter, resulting in more rainfall and snowfall, shorter hours of sunlight, and lower temperatures. Due to the deep snowy environment where the sun-dried daikon radishes for making takuan (sweet dumplings) would drop below freezing without being sufficiently dried, the daikon radishes were dried on the hearth of the house. The heat and smoke from the hearth fire enhanced the preservation of the daikon, and by soaking them in rice bran and salt to remove the moisture, the daikon could be eaten over the winter. In addition, the winter temperatures slow fermentation, and the smoked aroma on the daikon and the pickled ingredients fuse with each other with a good salinity, creating a unique umami and flavor. This takuan pickles dried over an open hearth is said to be the prototype of iburigakko, which originated in the Muromachi period (1333-1573) and was produced in almost every household in this area. Iburi"" means ""smoked"" and ""gakko"" is the dialect word for ""pickles"" in Akita. ## Opportunities and Times of Eating Habits The preparation of freshly harvested root vegetables such as daikon and carrots begins before the snowfall season arrives. It is a product of the wisdom of Akita's snowy climate, and is indispensable for supporting the health and livelihood of the local people who are snow-bound for long periods of time. ## How to Eat The daikon radishes are washed in cold water, and the daikon ropes are braided by hand, starting with the thickest ones, in order to ensure that they are smoked evenly. Smoke the daikon for 2 to 5 days with smoke from burning oak, cherry, or other hardwood logs. Sprinkled with rice bran, salt, and sugar (pomelo), the daikon is left to ferment and mature for at least two months. Remove from the barrel, rinse off the rice bran in cold water, cut into thin slices, and serve. It is eaten not only as an accompaniment to rice, but also as a snack with sake and tea. The taste is handed down from family to family, and is enjoyed by guests as a dish of hospitality, or praised by neighbors and friends for the year's best iburigakko. ## Efforts for Preservation and Succession (Overview of the people who have passed on the tradition, preservation associations, use of SNS, and modern efforts such as commercialization, etc.)Currently, the number of households making iburigakko as a wintertime preservation food is decreasing, and the number of producers who make iburigakko as a local product is increasing.The production areas are not limited to the southern inland regions, but are spreading throughout the prefecture. Iburi gakko is widely sold at supermarkets, direct sales outlets, and online, and restaurants serve iburi gakko or various dishes made with iburi gakko. Recognition of iburigakko as a food ingredient is growing, and recipes using iburigakko are spreading on the Internet and social networking services.In 2017, the Akita Prefecture Iburi Guko Promotion Council was established by three organizations in Akita Prefecture (Akita Prefecture Pickles Cooperative Association, Yokote City Iburi Guko Activation Council, and Akita Iburi Guko Cooperative Association), and in 2019, ""iburigakko"" was registered as a GI (geographical indication). In order to preserve and pass on the Iburi Gakko production method, which has been handed down through the climate and food culture of Akita Prefecture, and to improve its quality, certain standards were established for the smoking method, ingredients used for pickling, and maturation period. Producers in the prefecture are united in their efforts to improve quality and increase demand through daily educational activities. ## Ingredients - Fumed radish: 12kg - Smoked carrots (with Yamauchi carrots if available): As desired - Tsukemoto] Kuzumai no Fukashi: 1.5kg - Tsukemoto] Rice bran: 1.5kg - Sakegoto] Salt: 1.5kg - Dipping Base] Sugar (Pomegranate): 1kg - Turmeric powder (or safflower powder): a little ## Recipe 1. 1. Weave about 10 daikon (carrots), cleaned and washed, with the soil removed and the roots removed, with string. Hang the daikon (carrot) in a smoking hut and smolder for 4 to 5 days, watching the intensity of the fire day and night. 2. 2. After the daikon (carrot) has been smoked and turned into a beautiful candy color, wash off the soot and dust. 3. 3. Mix all the [dipping sauce], arrange the daikon in a large barrel with no space between the daikon and sprinkle dipping sauce on each layer of daikon and pickle them. 4. 4. After about 50 to 60 days of pickling, the flavor will soak in and the color will become shiny and delicious. ## Provider Information provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council) ![Image](Not found)" "# Ukogi no Kiri-Ae(Sliced and dressed araliad) ｜ Our Regional Cuisines **Cuisine Name**: Ukogi no Kiri-Ae(Sliced and dressed araliad) **Region**: Our Regional Cuisines ## Main Lore Areas Okitama Region, Yonezawa City ## Main Ingredients Used Ukogi(=Araliad), Miso, Bonito flakes ## History, Origin, and Related Events ""Kiri-Ae"", which is to finely slice ""Ukogi(=Araliad)"" and dress it with miso paste, has been a common cooking method in the Okitama region, where there are the largest number of ""Ukogi(=Araliad)"" hedges. It is said that Youzan Uesugi, the ninth lord of the Yonezawa Domain, recommended planting ""Ukogi(=Araliad)"" as a hedge for his house, and the spiny branches served as a rose wire to prevent crime, and the shoots sprouted from spring to early summer.It is also said to have been used as a tonic in Chinese medicine since the Heian period (794-1185) and was known as a nourishing food. Most of the ""Hime-ukogi"" variety eaten in the Okitama region centering on Yonezawa City has few spines and its leaves are soft.""Ukogi(=Araliad)"" has a unique flavor and bitterness, and is used to make ""ukogi gohan (rice with ukogi),"" ""ukogi tempura,"" and ""ukogi ohitashi (boiled ukogi),"" in addition to ""Ukogi no Kiri-Ae,"" a dish that heralds the arrival of spring on the dinner table. ## Opportunities and Times of Eating Habits The best time to eat ""Ukogi(=Araliad)"" is in spring when it is tender and budding (around May), but it grows quickly, and when it is harvested, new shoots will sprout from it, so it can be eaten until autumn. Locals sometimes ask their neighbors to let them pick just enough to eat from their hedges. ## How to Eat The unique bittersweet, cool and refreshing flavor of ""Ukogi(=Araliad)"" attracts many people. The taste of ""Ukogi(=Araliad)"" is described in the local dialect as ""kidoi"".Boil the ""Ukogi(=Araliad)"" and soak it in water to remove the scum and make it tastier. The boiled ""Ukogi(=Araliad)"" is topped with grilled miso and chopped into small pieces. It is also served over rice like furikake (sprinkled on rice) or as a snack in a small bowl with sake. ## Efforts for Preservation and Succession Restaurants that sell local cuisine serve ""Ukogi(=Araliad)"" dishes when it is in season. In Yonezawa City, ""Ukogi(=Araliad)"" is a plant with a long history and tradition. In elementary schools, ""Ukogi(=Araliad)"" dishes such as ""ukogi gohan (rice with ukogi)"" are served at school lunch with a story about Lord Takayama to pass on to the next generation. Sometimes, a hedge is planted at the school and children pick and prepare it themselves.In Yonezawa City, a ""Ukogi Kakine no Kai"" was established to promote ""Ukogi(=Araliad)"". The ""Ukogi Kakine no Kai"" is working with a university professor who is researching ""Ukogi(=Araliad)"" as a functional food to discover new values and connect the food culture. ## Ingredients - Ukogi(=Araliad): 50g - Miso paste: 15g - Bonito flakes: 5g ## Recipe 1. 1. Boil water in a pot and boil the ""Ukogi(=Araliad)"", then immediately take it out of cold water so that the color does not deteriorate. 2. 2. Mix the miso with the bonito flakes, knead well, and spread thinly on a wooden spatula. Careful not to burn the surface of the miso to create an aromatic flavor, and then remove from the wooden spatula. 3. 3. Place the boiled and thoroughly drained ""Ukogi(=Araliad)"" on a cutting board and place the grilled miso on top of it. Chop the ""Ukogi(=Araliad)"" into small pieces with a knife starting from the edges, mixing the ""Ukogi(=Araliad)"" and miso as you cut. ## Provider Information provider : Hiroko Saito, Yamagata Prefectural Yonezawa University of Nutrition Sciences ![Image](Not found)" "# Grilled akebi stuffed with miso / Grilled akebi with oil ｜ Our Regional Cuisines **Cuisine Name**: Grilled akebi stuffed with miso / Grilled akebi with oil **Region**: Our Regional Cuisines ## Main Lore Areas All of Yamagata Prefecture ## Main Ingredients Used Akebi(=Chocolate vine), Maitake mushrooms, Shimeji mushrooms, Miso, Sugar ## History, Origin, and Related Events ""Akebi(=Chocolate vine)"" has taken root as an indispensable local delicacy for the people of Yamagata Prefecture, with its sprouts edible in spring and its fruits in autumn. The vines are used for vine crafting and other purposes.""Akebi(=Chocolate vine)"" cultivation became popular in Yamagata Prefecture in the 1970s and 1980s. ""Akebi(=Chocolate vine)"" grown in Tendo City was well received in the Kanto region, and its cultivation began in earnest. The Murayama and Okitama regions are the main production areas, and the prefecture as a whole boasts the highest production level in Japan. The appearance of the seeds varies slightly depending on the type and strain, such as light purple or pink, and they also serve to add color to the dining table.While the white part around the seeds is generally eaten nationwide, Yamagata Prefecture has a unique culinary culture in which the skin is eaten. ""Akebi(=Chocolate vine)"" has a bittersweet flavor and is served in a variety of dishes such as grilled akebi stuffed with miso, simmered dishes, salad, tempura, and nuta-age. ## Opportunities and Times of Eating Habits ""Akebi(=Chocolate vine)"" season is from mid-August to mid-October. ""Akebi(=Chocolate vine)"" is a seasonal ingredient that is served at least once or twice during the season in inland households. For the locals, ""Akebi(=Chocolate vine)"" is not something they go out of their way to buy at the supermarket, but rather something they gather from the hills behind their homes, grow in their gardens, or receive from their neighbors. ""Akebi(=Chocolate vine)"" peels are dried in the sun and preserved for use in stews and other dishes.""Akebi(=Chocolate vine)"" is said to be a versatile fruit that has nothing to throw away, and there was a time when oil was extracted from the seeds. ## How to Eat Before cooking, remove the seeds from the ""Akebi(=Chocolate vine)"" and pat dry with a dish towel. Stuff ground meat and maitake mushrooms with miso or sugar, then tie them in ""Akebi(=Chocolate vine)"" peel and carefully grill them before eating.Akebi peels have a bittersweet flavor, but the combination with miso makes them easier to eat. The skin, like eggplant, is well seasoned, and when it is stir-fried or simmered, the flavor seeps out when you bite into it, making it delicious. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)As evidenced by its high production, ""Akebi(=Chocolate vine)"" is a familiar foodstuff to the people of Yamagata Prefecture. Many people gather ""Akebi(=Chocolate vine)"" from nearby villages. In addition to ""grilled ""Akebi(=Chocolate vine)"" stuffed with miso,"" various other ""Akebi(=Chocolate vine)"" dishes have been handed down through the generations. ## Ingredients - Akebi(=Chocolate vine): 4 pieces - Maitake mushroom: 50g - Shimeji mushroom: 50g - Myoga: 5 pieces - Miso paste: 1 and 1／2 tbsp. - Sugar: 2 tsp. - Oil (for frying): 1 and 1／3 tbsp. - Oil (for baking): 2 tbsp. - kite string: ## Recipe 1. 1. Remove the seeds from the inside of the ""Akebi(=Chocolate vine)"" with a spoon and use only the skin. If the mouth is closed, split open along the center stripe. Clean and drain the ""Akebi(=Chocolate vine)"" peels. 2. 2. Wash mushrooms, drain and tear into small pieces. Cut myoga into thin strips. 3. 3. Heat oil for frying in a pan, fry mushrooms, add myoga when wilted, cook quickly, add miso and sugar and boil until moistened. 4. 4. When the ingredients of 3 have cooled, stuff them into ""Akebi(=Chocolate vine)"" skin and tie the mouth closed with tako-ryo (octopus thread). 5. 5. Heat oil in a frying pan, add ""Akebi(=Chocolate vine)"", cover and cook, turning occasionally. ## Provider Information provider : Yamagata prefecture ![Image](Not found)" "# Yukina no fusubezuke (Pickled yukina cabbage) ｜ Our Regional Cuisines **Cuisine Name**: Yukina no fusubezuke (Pickled yukina cabbage) **Region**: Our Regional Cuisines ## Main Lore Areas Okitama Region ## Main Ingredients Used Yukina cabbage, salt ## History, Origin, and Related Events ""Yukina no Fusubedzuke"" is a pickled dish using yukina, a snow cabbage. Yukina is one of the Yamagata-Okitama traditional vegetables, a special vegetable of the Okitama region. The name ""Fusubezuke"" comes from the dialect word ""fusuberu,"" which means ""to quickly dip in hot water"". Yukina cabbage is a rare, blanch vegetable that grows in the snow in Japan. It is said that Lord Uesugi Takayama encouraged its cultivation in order to secure fresh vegetables in snow country. It is said to have been selected and bred from a natural crossbreeding with Nagaoka cabbage introduced from Echigo. This is a vegetable that can only be produced in deep snow. It used to be called ""kabunotou"" (turnip's stem), but in 1930, the name ""yukina"" was given after improvements were made to encourage its cultivation. Currently, yukina is grown in the Kaminagai area (Sasano, Koshida, and Toyama) within Yonezawa City. The edible part of Yukina is its inner center, which grows in the snow. It is sown in late August or early September, and harvested in early November when it has grown to 60 to 80 cm in height, with the roots intact. Because yukina is susceptible to frost damage, the growers bundle 12 to 13 plants together, tie them up with straw, surround the bundle with more rice straw and soil (a process called ""tokoyose""), and wait for the plants to be covered with snow. The temperature and humidity are maintained in the snow, and the plants nourish themselves with their own leaves and grow stalks inside. Only the inner center is used to pickle, which is about 20% to 25% of the whole amount of cabbage before being covered by the snow. ## Opportunities and Times of Eating Habits Yukina is a vegetable that grows in the cold of winter. In the Yonezawa City area of the Okitama region, yukina appear on tables from around New Year's when the cold winter sets in. They may remain on the market until mid-March, depending on the planting and snowfall conditions. It can be used in salads and other dishes, but the most delicious way to eat it is to pickle it in ""fusube-zuke"". ## How to Eat The word ""fusube (ru)"" is a dialect word meaning ""to quickly boil in hot water. Raw yukina has a slightly bitter taste, but poring boiled water on it brings out its unique pungency. The ingredients are simple, just yukina and salt, but it needs some skills for boiling the vegetable. Repeat soaking yukina in boiling water for 3 to 5 seconds about three times, then chill with cold water, add salt, seal in a heavy plastic bag, and let sit for three days. This unique pungent ingredient is called isothiocyanate. The pungency takes three days to develop. Because it is volatile, the pungency will disappear if it is exposed to air continuously. So it is best to eat it as soon as possible after removing it from its sealed state. This pickle dish can be served with rice or as a snack. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Yukina is a familiar food in the Okitama region. Many households casually purchase them at supermarkets or farm stands and make ""fusubezuke"" (pickles) with them.The Slow Food Association of Italy has designated yukina pickles as part of the ""Ark of Taste,"" which is considered a world heritage of food. ## Ingredients - Yukina cabbage: 400g - Salt: 8g (2% of Yukina weigh) ## Recipe 1. 1. Clean the yukina, remove any green or damaged parts, and cut into 3 cm pieces. Split the thickest part of the root lengthwise so that it is easier to eat. 2. 2. Prepare a wide-mouth pot, a colander the size of the pot, and a bowl the same size as the colander. Boil plenty of water in the pot and prepare cold water in the bowl. 3. 3. Place the cut yukina in a colander and dip them in boiling water for 3 seconds while still in the colander. Then immediately pull them out. If the quantity is large, keep them in the boiling water a little longer. Keep the pot of boiling water on the fire while doing this. 4. 4. Drain the hot water, flip the yukina as you shake the colander. And again dip it in boiling water for 3 seconds, and then immediately pull it up. Flip the yukina again, dip it in boiling water, and pull it up (three times in total). It is important not to overboil because the firmness, and crunchiness is the key. 5. 5. To ensure uniform hardness throughout, cover the colander with yukina and steam for 1 1／2 minutes in the residual heat. 6. 6. Immediately cool in a bowl of cold water. Change the water, and cool again thoroughly under running water. Drain. 7. 7. Sprinkle salt over the boiled yukina, and mix it well. 8. 8. Put them in a pickling container and seal with a thick plastic film to prevent the pungent flavor from escaping. Place a weight twice as heavy as the yukina. If you do not have a pickling container, prepare a plastic bag as thick as possible, put in the yukina, close the bag tightly, and put a weight on the bag (Water is produced, so it should be double-layered). When the water rises, reduce the weight by half and place the bucket in a cool place such as a refrigerator. 9. 9. The third day after pickling, it becomes pungent and ready to eat. It is best to eat it within a week, as the pungency will disappear over time. ## Provider Information provider : Hiroko Saito, Yamagata Prefectural Yonezawa University of Nutrition Sciences, and Yonezawa City Kaminagai Yukina Production Cooperative ![Image](Not found)" "# Hyo-Boshi-no-Nimono/Hyo-Boshi-Ni ｜ Our Regional Cuisines **Cuisine Name**: Hyo-Boshi-no-Nimono/Hyo-Boshi-Ni **Region**: Our Regional Cuisines ## Main Lore Areas Murayama Region, Okitama Region ## Main Ingredients Used Hyo-Boshi(Dried Purslane), Konjac noodles, Carrot, Fried thin tofu ## History, Origin, and Related Events The entire area of Yamagata Prefecture was designated as a heavy snowfall area, and in those days when distribution was poor, securing food for the winter was essential for survival. Therefore, there was a culture of preserving foods such as wild vegetables and greens, which could be harvested in abundance from spring to fall, by drying them or pickling them in salt in preparation for the snowy winters. One of the traditional preserved foods in the Okitama and Murayama regions is ""Hyo-Boshi"" (dried purslane). “Hyo-Boshi"" is made by boiling and sun-drying Hyo (purslane) picked in summer. Hyo is another name for Suberihiyu and it is also mentioned as ""Sumeri Hiyau"" in ""Katemono"", a book of salvation published by Lord Yozan Uesugi in the late Edo period under the order to his vassals. Hyo is a wild plant that grows at the places such as the edges of fields from early summer to early fall. Hyo is a vigorous plant and it thrives in the strong summer sun. In summer, freshly picked Hyo is boiled and eaten with Soy sauce and mustard, and dried Hyo is often used in stewed dishes. ## Opportunities and Times of Eating Habits “Hyo-Boshi-no-Nimono” (simmered dried purslane) is an essential New Year's dish in those regions. “Hyo-Boshi“ is eaten at the beginning of the New Year with a wish for good luck and good fortune. It is considered tasty before it has buds, and in the Yonezawa City area, the custom remains to harvest them early in the morning on the midsummer day of the Ox. ## How to Eat Drying ""Hyo"" gives it a light crunchy and chewy texture and a unique flavor that is different from its raw sour taste. The key to making it tasty is to soften the ""Hyo-Boshi"" with water before cooking. It is eaten stir-fried and simmered with Konjac, fried thin tofu, and uchi-Mame (flattened beans). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Hyo-Boshi "" can be purchased at supermarkets and direct sales stores. It is served at restaurants that serve local cuisine and sometimes at year-end and New Year's banquets. Some communities also offer it as a school lunch menu item. ## Ingredients - Hyo-Boshi: 30g - Konjac(=yam cake) noodles: 100g - Carrot: 50g - Fried thin tofu: 30g - Oil: 2tsp. - Soy source: 1tbsp. - Sugar: 2tsp. - Sake: 1tsp. - Mirin (Sweet Rice Wine): 1tsp. ## Recipe 1. 1. Wash Hyo, start water over heat, bring to a boil, turn off heat, and leave to soak overnight. 2. 2. The next day, replace water 2-3 times. 3. 3. Cut Konjac noodles into bite-size pieces and boil them. Julienne carrot and spray fried thin tofu with hot water to remove oil and cut into strips (Tanzaku-cut). 4. 4. Cut 2. Hyo into 3-4. 5. 5. Saute ingredients in oil, add seasonings and enough water to cover, and saute until all soup is absorbed. ## Provider Information provider : Yamagata Prefecture ![Image](Not found)" "# Koi-no-Umani ｜ Our Regional Cuisines **Cuisine Name**: Koi-no-Umani **Region**: Our Regional Cuisines ## Main Lore Areas Okitama Region, Yonezawa City ## Main Ingredients Used Koi (=Carp), Soy source, Mirin (Sweet Rice Wine), Sugar ## History, Origin, and Related Events Koi-no-Umani is a local dish made by koi (=Carp) cut into round slices and simmering them in sugar, soy sauce, and sake. koi (=Carp) was once a valuable source of protein in inland rural areas. It is said that the practice began in 1802, when Yozan Uesugi, the ninth lord of the Yonezawa domain, proposed the promotion of koi (=Carp) farming in order to secure nourishing foodstuffs in Yonezawa, an inland area with scarce fishery resources. Yozan had a pond built near the drainage outlet of houses (the pond is called “Sesena”), where he had people raised koi (=Carp) using rice water (water left over from washing rice), leftovers, and silkworm chrysalis (called “Mayu-mi”) as food.Koi (=Carp) was a luxury food, so the common people usually ate koi (=Carp) dishes only on special occasions. Koi (=Carp) farming flourished mainly in the Okitama region and developed from the Taisho to Showa periods. Koi (=Carp) farming methods in this region included rearing them in clean spring water or groundwater to make them spit out mud.Koi (=Carp) farmed in and around Yonezawa City are said to be of high quality and firm due to the severe winter cold, and under the brand name of ""Yonezawa koi (=Carp),"" they are a local specialty along with Yonezawa beef and Tateyama apples. However, the number of producers has been declining in recent years.It is said that ""Koi-no-Umani"" became popular after the Russo-Japanese War, when sugar became more readily available. Koi (=Carp) is also eaten in other ways, such as ""Koi-koku"" (koi (=Carp) stewed in miso soup) and ""Koi-no-Arai"" (koi (=Carp) sliced into pieces and lightly washed in cold water). ## Opportunities and Times of Eating Habits In modern times, it has an image of being eaten mainly by the elderly, but in Yamagata Prefecture, it has been handed down as a dish to be served at celebrations such as New Year's, Obon, and Weddings.Koi (=Carp) is the same pronunciation as the Japanese word ""Koi"" (come), so implies the joy of being welcomed. Also, koi (=Carp) is considered an auspicious food because it is associated with the image of a koi (=Carp) going up a waterfall, signifying ascent, among other things. It tends to be eaten inland rather than in the Shonai area, where fresh seafood is more readily available. In the past, ""Koi-no-Umani"" was often made at home, but in recent years, many people buy it easily at supermarkets. ## How to Eat It is eaten stewed with sugar, sake, soy sauce, etc. in a salty-sweet sauce. Basically, koi (=Carp) should be cooked while fresh. All parts of the body, except the gall bladder, are edible. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although there are fewer opportunities to make it at home, ready-made products are readily available at supermarkets and souvenir stores. It is also served at banquets where many people gather. Some communities also offer it as a local cuisine menu item in school lunches. ## Ingredients - Koi (=Carp) (Round slice): 5pieces (200g/piece) - Water: 800ml - Sake: 350ml - Sugar (Red coarse sugar): 300g - Soy source: 150-200ml - Starch syrup: 50g ## Recipe 1. 1. Remove the gall bladder without crushing it, and then cut the koi (=Carp) into round slice. Note that if the gallbladder is crushed, the entire meat will become bitter. Place koi (=Carp) in a pot and add Sake enough until the koi (=Carp) is covered. Then add water to 1-2 cm above the koi (=Carp). 2. 2. Put water and 1／3 of the amount of seasonings in a pot, add koi (=Carp) slices and bring to a boil. 3. 3. Remove scum, add 1／3 of the seasonings every 30 minutes, and simmer for 1 1／2 hours. 4. 4. Koi (=Carp) is ready when the moisture is gone and the surface of the meat is beautifully shiny. Let it sit overnight to absorb the flavors, then turn the heat back up to simmer. ## Provider Information provider : Yamagata Prefecture ![Image](Not found)" "# Omizuke ｜ Our Regional Cuisines **Cuisine Name**: Omizuke **Region**: Our Regional Cuisines ## Main Lore Areas Murayama area, Mogami area, Okitama area ## Main Ingredients Used Yamagata seisai (greens), daikon radish, carrot, Jerusalem artichoke, perilla seeds (salted), soy sauce, granulated brown sugar ## History, Origin, and Related Events Yamagata Prefecture maintains a diversity of pickling traditions. ""Omizuke"" is a pickle made from a type of mustard green called ""Yamagata seisai."" Along with ""seisaizuke,"" it is one of the representative pickles of Yamagata Prefecture.Seisai greens are said to have been imported from Chongqing, China in 1904, and the seeds were introduced from Nara Prefecture to Yamagata Prefecture in 1908, where they were prototyped at an agricultural experiment station. They found that the quality surpassed that of conventional pickled greens such as bok choy, Chinese cabbage, and rape leaves, and thus the farming of Yamagata seisai was started. (""Kitaguni no Yasai Fudoshi"" Takashi Aoba""). Seeds could be collected from the early Taisho period, and cultivation expanded from the Murayama area to the entire prefecture during the Showa period. Yamagata seisai are large vegetables, weighing around 500g each with a length of 70 to 80cm. In ""seisaizuke,"" the thick stems are highly valued, so the leaf tips were often thrown away. The traders from Omi province started to cut off the tips and pickle them, which led to the name ""omizuke."" (There are many other origin theories for the name, such as that the cut vegetables were rubbed (momi) and pickled, leading to the name ""momizuke,"" which eventually became “omizuke"").In this way, ""omizuke"" is said to have developed as a clever way to use up leftover vegetables, so not only ""Yamagata seisai"" but any leftover vegetables can be chopped and pickled to make this dish. ## Opportunities and Times of Eating Habits Yamagata seisai are harvested from late October to mid-November. They are large, with a single plant reaching 70 to 80 cm in length. ""Omizuke"" is also eaten for the New Year's meal. As the Yamagata seisai season approaches, many households make the relatively simple ""omizuke."" ## How to Eat Yamagata seisai are most frequently used, with seasonal vegetables daikon radish and carrot. They are chopped together and pickled in salt for awhile before being eaten. It is delicious with rice, and is a staple item with a multitude of other uses, such as the ingredient in rice balls, rice in green tea, or fried rice. In recent years, it is sometimes made with thinned Yamagata seisai, so it can be eaten even earlier than Yamagata's signature winter pickle, ""seisaizuke."" ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)These days, in addition to being made at home, it is also sold as a vacuum-packed ready-made product. It is also not uncommon for restaurants to serve it as part of a set meal. ## Ingredients - Seisai greens: 1kg - Daikon radish: 200g - Carrot: 80g - Jerusalem artichoke: 150g - Perilla seeds (salted): 100g - Salt: 45g (3% of the ingredients) - Yellow chrysanthemum (edible chrysanthemum): 20g (optional) - Ginger: 30g (optional) - [A] Soy sauce: 50g (a little over 3 tbsp.) - [A] Granulated brown sugar: 10g - [A] Mirin: 35g ## Recipe 1. 1. Wash the seisai, cut the wide part in half lengthwise, then cut into 7mm pieces. Peel the daikon radish and carrot and cut into small pieces. Thoroughly wash the Jerusalem artichoke and cut into small pieces, leaving the peel on. 2. 2. Sprinkle salt on the chopped vegetables and mix well, then cover with a weight about twice as heavy as the ingredients, and pickle overnight. Soak the perilla seeds in water to lightly remove the salt. 3. 3. The next day, throw away the vegetable juice, wash well with water, then squeeze thoroughly to remove the moisture. 4. 4. Remove the petals from the yellow chrysanthemums, blanch briefly in boiling water with a little vinegar, then drain and remove the moisture. Peel and julienne the ginger. 5. 5. Briefly boil the ingredients from A in a pot, then cool. 6. 6. Combine the pre-pickled and washed vegetables, perilla seeds, yellow chrysanthemums, and ginger, then pour the seasoning liquid from step 5 on top and mix together. Place a light weight on top to ensure that the ingredients are submerged in the pickling liquid. (If the ingredients are submerged in the liquid that comes out, you can remove the weight and just use the lid.) 7. 7. It is ready to eat in 2-3 days. It's not too salty, so it is best to store in the fridge and eat within about 2 weeks. ## Provider Information provider : Yamagata Prefecture ![Image](Not found)" "# Seisai-zuke (Pickled seisai mustard) ｜ Our Regional Cuisines **Cuisine Name**: Seisai-zuke (Pickled seisai mustard) **Region**: Our Regional Cuisines ## Main Lore Areas All areas in Yamagata Prefecture ## Main Ingredients Used Yamagata seisai mustard, salt, soy sauce, sugar, sake, shochu ## History, Origin, and Related Events Yamagata Prefecture is known for its diverse pickling culture, with ""Seisai mustard pickles"" being one of its most popular varieties. These pickles are made from Yamagata seisai mustard, a type of leaf mustard, and are often paired with ""Omizuke"" to represent the prefecture's pickling traditions.The ""pickled seisai mustard"" has its roots in Chongqing, China, and was introduced to Yamagata Prefecture in 1908. After a prototype was made at the Agricultural Experiment Station, it was found to be superior in quality to other pickled greens like ""bok choy"", Chinese cabbage, and spinach. This led to the cultivation of ""Yamagata seisai mustard"", which began in the Murayama region and later spread throughout the prefecture during the Showa era.""Yamagata seisai mustard"" is characterized by its large, broad leaves - measuring 70 cm to 80 cm in length - and thick stems. Each plant weighs around 500 grams and has a unique pungent taste and crunchy texture. To make the pickles, the greens are lightly dried in the sun, pickled in salt, rinsed carefully, and then pickled again in a sauce made from soy sauce, kelp, dried bonito flakes, and other ingredients. The harvest season for ""Yamagata seisai mustard"" is from late October to mid-November, and the greens are dried in the sun after harvesting. It's a common sight to see households drying the greens and preparing pickles in their yards during the early winter months. ## Opportunities and Times of Eating Habits ""Yamagata’s seisai mustards"" are harvested between late October and mid-November. In the past, large quantities of pickles were made and consumed until early spring. They are still an important part of the New Year's table. Nowadays, families that grow ""Yamagata seisai mustard"" still make their own pickles, but most people buy them from supermarkets and other stores. ## How to Eat ""Seisai mustard pickles"" are known for their distinctively sharp taste and crispy texture. They are often enjoyed alongside freshly cooked rice. In the Shonai region, there is a local specialty known as ""Benkei-meshi,"" which consists of a round rice ball coated with miso, wrapped in pickled greens, and grilled to a light char. In some areas, seisai mustard pickles turn a tortoiseshell color and become slightly sour in early spring. They are then stir-fried or boiled. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Nowadays, it’s easier to purchase ready-made products from supermarkets and direct sales outlets instead of making it at home. ## Ingredients - [Pre-pickling] Seisai mustard (pre-soaked): 1 kg - [Pre-pickling] Salt: 40g (about 4% of seisai mustard) - [Pre-pickling] Priming water: Appropriate amount of water - [Pre-pickling] Weight: more than twice the weight of seisai mustards - [Main pickling] Soy sauce: 30ml - [Main pickling] Sugar: 40g - [Main pickling] Sake (Japanese rice wine): 30ml - [Main pickling] Shochu (Japanese liquor): 30ml ## Recipe 1. 1. [Pre-pickling] Wash the seisai mustard and dry them until they are soft. (Dry in the sun for a day or two to soften slightly) 2. 2. [Pre-pickling] Place the seisai mustard in a pickle vat, sprinkle salt on it, and pickle it in tiers, then cover with a lid and place a weight on top. 3. 3. [Pre-pickling] Add priming water to make the water rise quickly, and pickle for about 3 days. Adjust the amount of salt based on the amount of water added because the more water we add, the lower the salt concentration becomes. 4. 4. [Main pickling] Wash the pre-soaked seisai mustards and drain them well. 5. 5. [Main pickling] Heat the main pickling seasonings (except shochu), turn off the heat just before boiling, and let it cool. 6. 6. [Main pickling] Arrange the drained seisai mustards in a pickle tub so that there are no gaps, and add the juice of 5. This process is repeated, and at the end, shochu is added. Cover the pickle tub with a lid, put a weight on it, and store it for about 1 week. (Place the pickle tub in a cold place.) ## Provider Information provider : Yamagata Prefecture ![Image](Not found)" "# Hatahata no Yuage (Poached Japanese sandfish) ｜ Our Regional Cuisines **Cuisine Name**: Hatahata no Yuage (Poached Japanese sandfish) **Region**: Our Regional Cuisines ## Main Lore Areas Shonai region ## Main Ingredients Used Japanese sandfish, scallion, soy sauce ## History, Origin, and Related Events Japanese sandfish are a scaleless, mild-flavored fish that are favored in the Shonai region as the taste of autumn. The sandfish come to the shores of Shonai around December to lay their eggs. For this reason, the sight of fisherman congregating on Sakatakita Pier and other such places is a characteristic winter scene.The size of the Japanese sandfish catch declined precipitously from around the end of the Showa period until the Heisei period. However, as a result of a joint effort by Yamagata Prefecture’s fisherman to institute fishing limits and manage resources, the size of the sandfish catch is now on an upswing. Japanese sandfish will rush toward shallow water in large groups when the sea is rough and thunder sounds. For this reason, they are also known as “thunder fish.”“Poached Japanese sandfish” is a simple dish: poach the fish in a pot, splash on soy sauce or the like, and eat. The dish has a light flavor and is a go-to choice for cooking with sandfish. There are a wide variety of ways to cook with sandfish: in addition to poaching, it can be, among other things, fried, dried, or simmered with sauce. The Japanese sandfish is deeply connected to traditional events of the Shonai region. “During a celebration of the deity Daikoku-sama”, an event which takes places on December 9, there is an ongoing custom of eating sandfish with a miso glaze. ## Opportunities and Times of Eating Habits In recent years, Japanese sandfish is caught year-round. Still, while fish caught in June and July are enjoyed for their flesh, fish caught in October and November can be enjoyed for their egg sacs or milt. Because poached sandfish is a particularly simple dish, by using fish that are in-season the flavor of the ingredients can be enjoyed directly. ## How to Eat Add water to a pot and bring to a simmer. Add the sandfish and simmer until the point that the body splits. Plate the fish, add grated radish and soy sauce, and enjoy. Ginger also makes a tasty accompaniment.A nice feature of Japanese sandfish is that, because they don’t have scales, after a wash they are ready to use. When plating, it is customary to include one male and one female each. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Japanese sandfish” is a popular fish carried by fishmongers and even supermarkets. “Poached Japanese sandfish” is a go-to winter dish that can be easily prepared. ## Ingredients - Japanese sandfish: 8 fish - Grated radish: appropriate quantity - Ginger: appropriate quantity ## Recipe 1. 1. Remove the head, organs, and tail from the fish. 2. 2. Bring an ample amount of water to a simmer and add the fish. 3. 3. Once the backbone is sticking up from the front and rear of the fish and can be easily removed (about 10 minutes), carefully remove each fish one by one, running quickly under cold water. 4. 4. Remove the spine from the fish and plate. 5. 5. Garnish with grated ginger and eat. Add ginger to taste. ## Provider Information provider : ""Tsuruoka Ouchi Gozen"" ![Image](Not found)" "# Karakaini (simmered dried stingray fin) ｜ Our Regional Cuisines **Cuisine Name**: Karakaini (simmered dried stingray fin) **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Karakai (dried stingray fin), soy sauce, sugar, mirin, sake ## History, Origin, and Related Events ""Karakai"" is a dry food made by drying the cartilage of kasube (stingray) fins that are caught in Hokkaido. In the past, the fish eaten in inland areas far from the sea were dried fish such as Shiobiki-zake (salted salmon), Bodara (dried cod), and Karakai. It was originally introduced from Hokkaido and called ""Karage"" from the expression ""Juppahitokarage"" (to make sweeping generalizations), but it took root in Yamagata and the name was changed to ""Karakai."" The name ""Karage"" still remains in the Shonai region. In inland areas, it is valued as a special dish served during celebrations and festivals. ## Opportunities and Times of Eating Habits It is a traditional festive food important enough to be served alongside ""Sekihan"" (red bean rice) during special occasions such as New Year's, Obon, and other festivals. Some households also serve it as a snack with tea because it keeps for a long time and is delicious even when cold. ## How to Eat ""Karakai"" is slowly rehydrated in water for 2 to 3 days, then thoroughly simmered until the bones soften, resulting in a tender, jiggly collagen and crunchy cartilage texture. The broth contains a lot of gelatin, so when it is cooled down, it creates a ""Nikogori"" (jellied broth) that goes well with rice. ""Karakai"" should be rehydrated while it is in a large piece so the umami gets sealed in and creates a better flavor. However, it can be difficult to reconstitute large fish at home, so at the end of the year fishmongers often reconstitute the fish themselves, then pack them so they are ready to simmer (see related image). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It takes a long time to cook and is rarely made at home these days, so ""Karakaini"" is now sold at supermarkets and other shops. ## Ingredients - Karakai (dried stingray fin): 200g - Sake: 50g - Mirin: 1 tablespoon - Soy Sauce: 2 tablespoons - Sugar: 2 tablespoons ## Recipe 1. 1. Cut the Karakai into bite-sized pieces and rehydrate in water overnight. 2. 2. Replace the water until it's just covered and simmer until it becomes soft. 3. 3. Add the seasonings, cover with a drop lid, and simmer until the flavors are thoroughly absorbed. If you re-boil after it has cooled down, the flavor will become even more concentrated and delicious. ## Provider Information provider : Recipe provided by: ""Yamagata Regional Cuisine Exploration"" (Edited by: Yamagata Prefecture Green Tourism Promotion Council, Supervision: Hisako Furuta) ![Image](Not found)" "# Japanese saltwort in mustard dressing ｜ Our Regional Cuisines **Cuisine Name**: Japanese saltwort in mustard dressing **Region**: Our Regional Cuisines ## Main Lore Areas Murayama area, Okitama area ## Main Ingredients Used Japanese saltwort, hot pepper, soy sauce ## History, Origin, and Related Events The Japanese saltwort used in this dish was originally a wild plant that grew along the coast and came to be called okahijiki because it looks like hijiki, a seaweed. In Yamagata Prefecture, it is said that the seeds of the Japanese saltwort, which grew wild in the Shonai area by the sea, were introduced by boat across the Mogami River to Sunazuka Village (present-day Nanyo City), a sandy area under the Yonezawa Domain, where its cultivation began. In the Honzo Zufu (1828), it is mentioned in the ""Wo Kamiru"" section as ""Wo Kahishiki"" Ushu Yonezawa, indicating that it has been a production center since the Edo period. Nanyo City is considered to be the birthplace of Japanese saltwort, and even today, it is actively produced as a traditional vegetable that the local people are proud of.As a wild species, it is very vigorous and can be expected to produce a large yield if the soil is suitable. Even after being picked once, the leaves sprout immediately. Therefore, depending on the care of the plant, it could be harvested many times. ## Opportunities and Times of Eating Habits In recent years, it has become a year-round ingredient because it is grown in greenhouses, but shipments are in full swing around the end of March. The season for outdoor cultivation is in summer from June onward.In the Okitama region, greenhouse and tunnel cultivation is the mainstream. By harvesting and sowing seeds each time, they can be harvested about five times a year. They are shipped to supermarkets and farm stands, making them easily available to ordinary households. ## How to Eat The crunchy texture and taste of Japanese saltwort is best appreciated when it is dressed with mustard, but it is also delicious in salads with dressing or mayonnaise. It can also be added to an omelet, used as an ingredient in miso soup, or chopped into small pieces and added to dashi broth.Japanese saltwort contains calcium, potassium, iron, magnesium, and vitamin C, and is rich in vitamin A. It is also a perfect source of nutrients. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Due to the difficulty of cultivation, the lack of successors to the farmers has become an issue. Local volunteers have established the Japanese Saltwort Subcommittee and are working on preservation activities. In addition, the “Okitama Food Cheering Group” was established, and local restaurants and farmers are working together to preserve Okitama vegetables. ## Ingredients - Japanese saltwort: 50 g - soy sauce: 1 teaspoon - Japanese pepper: A pinch ## Recipe 1. 1. Cut off about 1 cm of the root of Japanese saltwort. Then boil in boiling water for about 20 to 30 seconds, then drain well using a colander. 2. 2. Mix 1 teaspoon soy sauce and a pinch of Japanese hot pepper in a bowl. 3. 3. Pour 1 into 2 and pour them into a bowl. You can also add spicy sauce as a garnish. ## Provider Information provider : Recipe from: “Exploring Yamagata's Local Cuisine” (Edited by Yamagata Prefecture Green Tourism Promotion Council, supervised by Hisako Furuta) ![Image](Not found)" "# Trout Ankake ｜ Our Regional Cuisines **Cuisine Name**: Trout Ankake **Region**: Our Regional Cuisines ## Main Lore Areas Shonai Area ## Main Ingredients Used Trout, chives, ginger, salt, sugar, and kudzu flour. ## History, Origin, and Related Events Trout Ankake is a springtime dish representative of the Shonai area. It is made from the most delicious of all trout, “Sakuramasu” or cherry trout. When cherry trout is young, they fight for their territory. The losing fish go down to the sea and become “Sakuramasu” or cherry trout, while the winning fish stay in the river to grow to become “yamame” or landlocked trout. The name “Sakuramasu” is said to come from the blooming of the cherry blossoms, which is the same time when these fish come back to the river after preparing nutrients for their spawning during the fall. Sakuramasu is one of the most iconic fishes of Yamagata Prefecture, and it was designated as the prefectural fish in 1992.“Trout Ankake” was first eaten during the Edo period. It is believed that the tradition of cooking with “Ankake”, a thick savory sauce, came to the Shonai region after being introduced by merchant ships passing through Osaka and Hokkaido. It is still a popular dish today for celebrations and special occasions. Since Ankake sauce uses sugar and kudzu flour, which were very scarce ingredients at the time, it was most likely that trout ankake was a dish served when entertaining house guests. ## Opportunities and Times of Eating Habits Trout ankake has become a springtime delicacy, and is made in Japanese homes similar to how grilled trout and simmered Moso soup are prepared. It is an iconic staple dish, especially during ""the Sakata Festival ""and"" Tsuruoka Tenjin Festival"" held in May. Today, it is not uncommon for families to order trout ankake from a restaurant. During such times, family members and relatives gather to eat it. ## How to Eat Boiled trout meat is topped with chives and poured over with the starchy ankake sauce. Ginger is then placed separately on top of the fish. Unlike the ankake found in Kyoto, the ankake is served cold and tastes sweet. Some families and restaurants prepare it alongside sliced boiled eggs or somen noodles. It is a dish commonly made by caterers and is eaten during times of celebration. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still widely prepared and eaten today. This is especially so during"" the Sakata Festival ""and ""the Tsuruoka Tenjin Festival"" in May. It can also be found served at restaurants, prepared by caterers, or as a side dish in a supermarket. ## Ingredients - Sakura masu or cherry trout: 300 grams - Chives: 300 grams - Ginger: 300 grams - Salt: A pinch - Ankake sauce: - (For ankake sauce) Potato starch: 3 tablespoons - (For ankake sauce) Sugar: 6-7 tbsp. - (For ankake sauce) Sake: 3 tablespoons - (For ankake sauce) Soy sauce: 3 tablespoons - (For ankake sauce) Water: 1 1／3rds of a cup ## Recipe 1. 1. Cut the fish into three pieces, sprinkle salt, and put it in a pre-heated steamer. 2. 2. Boil the leek and cut it into 5 cm long pieces. 3. 3. Stir the sauce. How to make ankake:[Step 1] Bring sake to a boil in a pot, then add water, soy sauce, and sugar.[Step 2] Turn off the heat and gradually add potato starch, dissolve it in the water by stirring clockwise with a wooden spoon.[Step 3] Put the pot over a medium heat again and stir well until the starch becomes transparent and shiny, being careful not to burn it.[Step 4] Remove from the heat and stir well until cool. 4. 4. Arrange the fish and chives in a bowl, then pour over the ankake sauce. Lastly, garnish the fish with grated ginger. ## Provider Information provider : Recipe provided by Tsuruoka OuchiGozen ![Image](Not found)" "# Egg agar/soy sauce agar ｜ Our Regional Cuisines **Cuisine Name**: Egg agar/soy sauce agar **Region**: Our Regional Cuisines ## Main Lore Areas Shonai area ## Main Ingredients Used Agar, egg, soy sauce, and sugar ## History, Origin, and Related Events In Yamagata Prefecture, dishes using agar have been eaten for a long time, and it is also served as a tea snack. In the Shonai area, agar as a sweet dessert is mainstream, and the most popular one is ""egg agar"". It has a sweet soy sauce flavor and is made for celebratory occasions such as festivals and the New Year. It is said that the combination of agar, which is deeply rooted in the Japanese diet, and eggs, which were a valuable commodity at the time, has become popular as an event food. Boiled or beaten eggs are sometimes added as well, and the flavor is distinctively sweet and salty with soy sauce and sugar.Also in the prefecture, there is ""egg agar"" which is sweet and salty, as in the Shonai region, and ""walnut agar"", which is chopped walnuts seasoned with sugar and soy sauce. Furthermore, in the Okitama area, there are many agar dishes such as agar with vegetables and mustard agar mixed with kneaded mustard. ""Mustard agar"" is treated as an item on the Buddhist menu. ## Opportunities and Times of Eating Habits Even within the same prefecture, people have different perceptions of agar dishes. In the Shonai area, egg agar is like a sweet eaten on special occasions such as festivals and the New Year. As an event food for ""the Sakata Festival"" held in May, this dish is as popular as"" trout ankake ""and ""moso-jiru.""Although it is generally eaten on special occasions, it is sold on a daily basis in the side dish section of supermarkets. ## How to Eat Put agar and water in a pot and heat it. When the agar melts, add sugar, soy sauce, and beaten egg, transfer to a container, and refrigerate. Once it has solidified, cut it into bite-sized pieces and eat it as is.In addition to beaten eggs, there are also cases where chopped-up boiled eggs are used. Depending on whether you make it as a snack or a side dish, the seasoning will be slightly different, and the recipe will differ for each family. Also, there are different preferences for the firmness of the finish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Egg agar ""is widely known as an event food for special occasions and as a snack for ordinary households, and is also sold at supermarkets and direct sales stores. Some dishes, such as mustard agar, have taken root as part of the shojin ryori menu. ## Ingredients - This recipe is for egg agar: - agar stick approx. 7g (3g for powdered agar): 1 - egg: 1 - soy sauce: 1 teaspoon - mirin: 1 teaspoon - sugar: 1／2 teaspoon - salt: 1／2 teaspoon - Water: 500cc ## Recipe 1. 1. Soak the agar stick in plenty of water for at least 30 minutes to make it expand, then tear it into small pieces. Add water and the small pieces of agar, then heat over medium heat while stirring with a wooden spatula. When it boils, lower the heat and heat it for another 1-2 minutes to boil it well. 2. 2. Add the seasoning to the agar liquid and quickly pour the beaten egg into it in a thin stream. 3. 3. Put Step 2 in a container that has been moistened with water, let it cool, and it's done.Recipe variationWhen adding vegetables, scatter them evenly after the egg has hardened from the heat of the agar. In the Okitama area, summer vegetables and lightly seasoned shiitake mushrooms are sometimes added in addition to eggs. ## Provider Information provider : Recipe provided by: “Food Capital Shonai” Brand Strategy Conference, “Okitama Traditional Cuisine Collection Tsunagu,” etc. ![Image](Not found)" "# Tama Konnyaku(Ball-shaped konjac) ｜ Our Regional Cuisines **Cuisine Name**: Tama Konnyaku(Ball-shaped konjac) **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Ball-shaped konjac, soy sauce, dried squid soup stock ## History, Origin, and Related Events ""Ball-shaped konjac"", nicknamed Tamakon, is the soul food of the people of Yamagata Prefecture. As the name suggests, it is a spherical konjac about 3 cm in diameter and is sold on skewers at tourist attractions and event halls. While square konjac and konjac noodles are popular throughout Japan, ""ball-shaped konjac ""is a food culture unique to Yamagata Prefecture. The origin of the ball-shaped konjac is said to be Chitoseyama Konnyaku, a konjac specialty store located at the foot of"" Chitoseyama Mountain"", which was established in 1926.The temple that is closely associated with konjac is ""Hoshuzan Risshakuji Temple"", also known as ""Yamadera"", in Yamagata City. The temple was founded in the Heian period, and its founder, Jikaku Daishi (monk Ennin), brought konjac back from China and began using it in the temple's vegetarian dishes, which later became popular among the local residents. This eventually led to the spread of konjac throughout the prefecture.Currently, ""ball-shaped konjac"" is sold at restaurants and stalls in the vicinity of the temple. Since one has to climb the 1015 steps to get to the temple's main sanctuary, it has become popular among tourists as ""chikara-konnyaku"" (power konjac) to eat before the climb.Tamakon is a registered trademark of Hiranoya Co. ## Opportunities and Times of Eating Habits It is usually sold at festivals, sightseeing spots, cherry blossom viewing events, etc., and is often eaten as a fast food. Pre-seasoned ball-shaped konjac is sold in various sizes, including large and small bags, at supermarkets and stores, and is also made by ordinary households.Although it is eaten all year round, ""the warm ball-shaped konjac"" during the colder months tastes better. ## How to Eat It is most popular to cook it without water, using only soy sauce. It is also often eaten with a English mustard paste. ## Efforts for Preservation and Succession (Overview of the tradition, preservation society, use of SNS, modern efforts such as commercialization, etc.)While konjac consumption is declining year by year nationwide, there are konjac restaurants in Yamagata Prefecture that specialize in konjac cuisine, which is rare in Japan, and offer kaiseki cuisine that is all about konjac. They also offer konjac that mimics sashimi, such as konjac with spicy shrimp and squid, and konjac that mimics shark fin and more. ## Ingredients - ball-shaped konjac: 20 - soy sauce: 3 tbsp - Japanese common squid: as needed - Some English mustard paste: as needed - skewers: 4 ## Recipe 1. 1. Lightly roast ball-shaped konjac in a pan. 2. 2. Add soy sauce and squid, and stir-fry. 3. 3. Thread squid onto skewers and serve with spicy sauce if desired. ## Provider Information provider : Recipe provided by: Yamagata Prefecture ![Image](Not found)" "# Kukitachihoshi no nimono ｜ Our Regional Cuisines **Cuisine Name**: Kukitachihoshi no nimono **Region**: Our Regional Cuisines ## Main Lore Areas Yonezawa City (Okitama area and Murayama area) ## Main Ingredients Used dried kukitatsuboshi, carrots, beans, konnyaku thread, deep-fried tofu, soy sauce, sugar ## History, Origin, and Related Events Kukitachi-nimono"" is a local dish using ""kukitachi"", a cruciferous vegetable. Kukitachi has a strong vitality, and its side branches grow after the core is picked, so it can be harvested one after another.Dried kukitachi are made by boiling the kukitachi caught in spring and drying them in the sun for four to five days. The secret to making tasty dried kukitachi-hairi is to give it a slight rub when drying it. In the old days, it was stored in an Ami-bag and stored as food during the winter when leafy vegetables were scarce, and it is still eaten today as a delicious food.Some vegetables called kukitachi have different leaf shapes, but they all belong to the Brassicaceae family and are called by the same name. Any type of leaves can be used to make dried kukitachi. ## Opportunities and Times of Eating Habits It is usually eaten in winter, but the harvest of kukitachi itself is done in spring. At direct sales stands, kukitachi and dried kukitachi are sold.A long time ago, it was customary for farmers to make dried kukitachi for the winter after the kukitachi harvest was finished. Even today, it is not uncommon to find people growing kukitachi in their vegetable gardens. ## How to Eat Put dried kukitachi in a pot with plenty of water and heat, then bring to a boil, turn off the heat, and let soak overnight. Add sesame oil at the end to enhance the flavor.Basically, it is eaten as a side dish with rice. There is no particular rule for ingredients to be simmered together, and it can be combined with seasonal vegetables.In many cases, dried or dried foods are cooked together with beaten soybeans. Soybeans are wrapped in a wet dish towel, slightly moistened, and then crushed one by one with a wooden hammer. It is often used to cook kukitachiboshi and hyodoshi because the flavor of the soybeans is soaked up by simmering them together. ## Efforts for Preservation and Succession Elementary schools in the Okitama area include ""kukitachi-hayaboshi no nimono"" in their school lunch menu.Dried kukitachi-shi is sold at supermarkets and direct sales stores. ## Ingredients - dried kukitachi: 20g (about 150g when put back) - pounded beans (about 2.5g): 20g - deep-fried tofu: 1 sheet - konnyaku thread: 80g - carrot: 40g - soy sauce: 1 1／2 tbsp. - 1 tsp mirin (sweet cooking sake): 1 tsp. - oil: 1 1／2 tbsp. - sesame oil: 1 tsp. - dried sardines: 5g (to taste) - Water: (enough to cover the water) ## Recipe 1. 1. Wash dried kukitachidari, place in a pot, add plenty of water, heat and bring to a boil. When the water cools down to a temperature where you can put your hand in, rub the dried kukitachi lightly while loosening, and leave them soaking overnight. 2. 2. Wash the kukitachi returned in step 1, cut into 3 cm pieces, and squeeze out the water. Soak Uchimame in a small amount of water. 3. 3. Pour boiling water over fried tofu to remove oil, and cut into thin strips. Boil konnyaku quickly and cut into appropriate lengths. Cut carrots into 3 cm lengths. Remove the heads and entrails of the dried sardines and split them in half. 4. 4. Heat oil in a pan and fry kukitaki, carrot and konnyaku. Fill the pan with water to the brim, add the beans, deep-fried tofu, and dried sardines, and heat over high heat. When kukitachi and carrot become soft, add seasonings, lower the heat, and simmer until all the water is absorbed. 5. 5. Finally, add sesame oil and season to taste. ## Provider Information provider : Hiroko Saito, Yamagata Yonezawa Nutrition University ![Image](Not found)" "# Shiobiki zushi ｜ Our Regional Cuisines **Cuisine Name**: Shiobiki zushi **Region**: Our Regional Cuisines ## Main Lore Areas Yonezawa City ## Main Ingredients Used Salmon, sushi rice ## History, Origin, and Related Events Salted sushi, a local delicacy for special occasions, originated in Yonezawa City. It is pressed sushi made from salted salmon, and could be made even in inland Yonezawa City, where fresh fish was not available in the past. The red color of the salmon and the white color of the rice used to make a reddish-white color, and so the dish was prepared for weddings and other celebratory occasions.Yonezawa City is located in a basin surrounded by mountains, and in the days when transportation systems were not well developed, opportunities to eat fresh seafood were rare. Fish was mostly freshwater fish such as carp and river fish, or processed products such as cod, herring, and salted salmon, but it was still a feast.Generally, salted fish is called shiobiki, but in Yonezawa City, shiobiki refers to salted salmon. Salted salmon has long been a familiar foodstuff, and during the year-end and New Year's holidays, many ""shinmaki-zaké"" (salted white salmon) were hung in front of fishmongers' stores as gifts, but the number of such gifts has been decreasing in recent years. In the early Showa period (1926-1989), both ""Niimaki Salmon"" and beautifully colored ""Honben Salmon"" were used for sushi, but ""Honben Salmon"" was very expensive, so ""Niimaki Salmon"" was generally used. Even in recent years, it has become difficult to obtain domestically produced salmon with just the right amount of oil and saltiness, and foreign salmon with high oil content is also used.In the past, wooden crates were used to make pressed sushi one by one, but nowadays a large mold is sometimes used to cut the pressed pieces. Few of the old-fashioned wooden crates remain in the local area. ## Opportunities and Times of Eating Habits Salted sushi was always prepared for celebratory occasions because of its festive red and white coloring, and even today, it is often served on special occasions. Even today, it is often served at festive occasions. Sushi restaurants and other restaurants serving local cuisine will make it to order, and it can be eaten at any time of the year. ## How to Eat Salted salmon is salty, so it is sliced into thin slices of about 2 mm, placed in a wooden frame with sushi rice (vinegared rice), and pressed into sushi. Since the salmon is salty, eat it as it is without soy sauce. It also goes well with sake.When making it at home, the process of cutting the salted salmon into thin slices is difficult, so it is best to freeze it and then cut it when it is half thawed. ## Efforts for Preservation and Succession After the war, it declined for a while, but in recent years, it has come back to be eaten again. It is not limited to celebratory meals, but is also served at ryotei (Japanese-style restaurants) and local restaurants, and appears at entertainment tables and dinners. It is sometimes made at home, but is also sold at sushi restaurants and supermarkets. ## Ingredients - rice: 2 cups - Water: 400cc - Kelp for soup stock: 5g - Salted red salmon: About 20 pieces (3cm x 4cm) thinly sliced to 2mm thickness Prepare according to the mold. - Vinegar: 3 tbsp. - Vinegar] Sugar: 1 tbsp. - Salt: 1／2 tsp. ## Recipe 1. 1. Wash rice, drain in a colander, and cook for 30 minutes before adding dashi broth and kombu. 2. 2. After cooking, remove the rice to a rice stand and sprinkle vinegar over the rice while it is still warm to blend the flavors. To make the sushi rice shiny, stir the mixture with a fan. Be careful not to let it cool down too much. 3. 3. Freeze the salted red salmon and cut into thin slices of about 2 mm (about 1 inch). (For a more precise cut, sprinkle with salt again to tighten the meat before freezing.) 4. 4. Put the sushi rice into the mold and press it, then put 3 pieces on top and press it out again. If using a large mold, turn the mold upside down and place a layer of salted salmon on the bottom. Fill the mold with sushi rice, place the other mold on top, and let it sit for a while until the shape settles before removing it from the mold and cutting it into bite-size pieces. （Cut into bite-size pieces. (Using plastic wrap makes it easier to unmold.) ## Provider Information provider : Hiroko Saito, Yamagata Yonezawa Nutrition University ![Image](Not found)" "# Warabi tataki ｜ Our Regional Cuisines **Cuisine Name**: Warabi tataki **Region**: Our Regional Cuisines ## Main Lore Areas Northern part of the prefecture ## Main Ingredients Used Straw, miso, etc. ## History, Origin, and Related Events Strawbi produced in Yamagata Prefecture, which boasts the largest production volume in Japan, is soft and slimy, and is popular even in the Tokyo metropolitan area as a high-quality strawbi. Generally, after removing the scum from the bracken, the bracken is eaten as a dish such as chopped, boiled, simmered, or in miso soup.Tataki"" in ""Warabi Tataki"" refers to a method of cooking in which the strawbi is placed on a cutting board and beaten with a knife as if cutting it, thereby breaking the fibers of the strawbi into small pieces. It is said that in the old days, the sound of ""thump, thump, thump"" could be heard from every home when it was time to pound the strawberries. The tender texture and the flavors of sansho (Japanese pepper) leaves and miso (soybean paste) that go with them are exceptional, making this a local dish that has taken root as a springtime delicacy. Yamagata Prefecture is also home to many other cooking methods that allow the mountain vegetables, which are the bounty of the mountain villages nurtured by the rich nature of the area, to be removed from their acrid taste and eaten with relish, which is the result of the wisdom of our ancestors. ## Opportunities and Times of Eating Habits When cherry blossoms begin to bloom after a long winter, wild vegetables such as bracken begin to sprout in the fields and mountains. Straw is usually harvested from May to July, and this ""warabi-tataki"" is eaten with the arrival of spring. ## How to Eat Before cooking, remove the bracken's acrid taste. After removing the scum from the bracken, take the tips off and boil them until soft, then place them on a cutting board and beat them as if cutting with a knife to break up the bracken fibers. When the strawberries become fine, add miso paste, grated sansho leaves, etc., and pound them further. Pound the strawberries and other ingredients until they are tender.When serving, you may sprinkle grated ginger or dried bonito flakes on top. It is also delicious served over hot rice, soba noodles, or somen noodles. ## Efforts for Preservation and Succession In spring, ""sightseeing bracken gardens"" are opened throughout the prefecture, attracting many people from inside and outside the prefecture. In spring, many people from inside and outside of the prefecture gather to visit these gardens. In addition to freshly harvested strawberries, direct-sale centers also sell strawberries without the acrid taste. ## Ingredients - Degreased bracken: 200g - Leaves of sansho (Japanese pepper): A little (to taste) - Miso paste: 2 tbsp. or more - sugar: 2 tbsp (to taste) ## Recipe 1. 1. Remove the leaves of sansho (Japanese pepper) from the branches, and mix well in a mortar and pestle. 2. 2. Add miso paste to 1 and mix well. (You can also add sugar to taste.) 3. 3. 3. After removing the starch from the bracken, remove the tough parts from the tips and roots, and pound them on a cutting board with a wooden pestle. Cut into small pieces with a knife. 4. 4. Put 2 on top of 3 and pound with a knife until tender. ## Provider Information provider : Ms. Kimiko Numazawa, Chairperson of Yamagata Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Udo to komidaikon no donkoroni ｜ Our Regional Cuisines **Cuisine Name**: Udo to komidaikon no donkoroni **Region**: Our Regional Cuisines ## Main Lore Areas Mogami area ## Main Ingredients Used Udo (udo), frozen daikon radish, kipper, satsuma-age (fried fish cake), soy sauce, sake, sugar ## History, Origin, and Related Events Frozen daikon"" and ""frozen rice cakes"" are common preserved foods in the Tohoku region, and are made by taking advantage of the cold weather unique to the snow country. Frozen daikon"" is prepared in January, when the weather is at its coldest. The daikon is peeled, cut into round slices or 20 cm in length, split lengthwise, pierced and boiled, then soaked in water to remove the scum before being placed on the snow and frozen. After that, they are hung to dry under the eaves of the roof, and finally completed around March. This is a time-consuming process, but it concentrates the flavor of the daikon and preserves it well.The dish ""Udo and Frozen Daikon Simmered in Dongkoro"" combines udo, a seasonal wild vegetable that sprouts in the spring, and frozen daikon."" Dongkoro"" refers to a log, and the name ""udo"" is said to have come about because the cross section of udo when cut resembles a log. Dried herring, an ingredient of ""Dongkoro-ni-ni"", is a dried herring, and ""Dongkoro-ni-ni"" is a local dish that harmonizes the delicacies of the sea with those of the mountains.Dongkoroni"" is a local dish that blends seafood and mountain vegetables. Dongkoroni has a long history and is said to have been brought to Japan by the Kitamae Ship, a merchant ship that carried goods from Hokkaido to Kansai in the Edo period . ## Opportunities and Times of Eating Habits Udo is characterized by its unique aroma and moderate bitterness, and is used in simmered dishes, stir-fried dishes, tempura, etc., as it goes well with oil. Dongkoro-ni-ni (udo and frozen radish)"" is a local dish eaten in early spring, when udo sprouts, and is often eaten at home rather than served at restaurants.In addition to udo, wild vegetables such as strawberries and butterbur sprouts are widely used as daily ingredients in Yamagata Prefecture. ## How to Eat The key to tasting udo is to cut it into bite-size pieces and then soak it in water to remove the scum, while the frozen radish should be soaked in hot water. Add seasonings and simmer slowly together with herring, and the frozen daikon will soak up the flavor and become delicious. It is best to simmer the dish carefully so that the herring and the frozen daikon do not fall apart. ## Efforts for Preservation and Succession (Outline of the people who have handed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Even today, ""Dongkoro-ni-ni"" (simmered udo and frozen daikon radish) is a typical home-style dish that is enjoyed in the early spring. ## Ingredients - Udo (Japanese udo): 250g - Herring (dried): 120g - Frozen daikon radish: 1 stick (about 15 cm) - Satsuma-age (deep-fried fish cake): 100 g - Soy sauce: tbsp. - sake: tbsp. - Sugar: 1 tbsp. ## Recipe 1. 1. Wash udo (Japanese sea urchin), cut into 4 cm lengths, and soak in water to remove the scum. 2. 2. Wash kipper and cut into 5 cm lengths. Cut Satsuma-age into bite-size pieces. 3. 3. Soak frozen daikon in lukewarm water, cut into bite-size pieces, and boil until tender. 4. 4. Put udo, kipper, Satsuma-age, and frozen daikon into a pot, add enough water to cover, and simmer over high heat. 5. 5. When it comes to a boil, add seasonings and simmer slowly until all the liquid is absorbed. ## Provider Information provider : Ms. Kimiko Numazawa, Chairperson of Yamagata Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Shoyu no mi ｜ Our Regional Cuisines **Cuisine Name**: Shoyu no mi **Region**: Our Regional Cuisines ## Main Lore Areas Shonai area ## Main Ingredients Used Soybeans, wheat, rice, seed malt, salt ## History, Origin, and Related Events Shoyu-no-Mi"" is a versatile seasoning made by fermenting soybeans, wheat (pressed barley is sometimes used), rice, and seed koji by adding salt water and letting it sit while stirring. Soy sauce and sake are added instead of salt water, and with this method, the soy sauce is ready to eat in about one week to 10 days. In the Shonai area, it is said to have been eaten since the Edo period (1603-1867).The flavor can be sweet or salty, depending on the amount of koji used. It is also called ""amabisho"" or ""amapicho"" in some regions. ## Opportunities and Times of Eating Habits In the old days, amabisho was prepared around the end of July and eaten around the end of August. It is said to last longer if it is made after the rice harvest. It is a local dish that is still eaten in restaurants and homes as a matter of course. ## How to Eat In addition to being served on top of rice, it can also be served with chilled tofu and grated daikon, used as a sauce for grilled meat, or combined with cucumbers to make molokyu, a dish with a rich culinary repertoire. It is also recommended to use it as a dressing by combining olive oil, pepper, and wine vinegar, or to marinate vegetables and meat directly in it for seasoning. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Miso is not made at home as often as it used to be. However, miso and soy sauce brewers and producers' associations in various regions have commercialized them, and they are readily available at direct sales stands, tourist facilities, and supermarkets. ## Ingredients - Soybeans: 2 1／2 cups - Wheat: 5 parts - rice: 5 parts - Seed Koji: 1／2 tbsp. - salt: 1 1／2 gou - Water: 7-1／2 gou ## Recipe 1. 1. Roast soybeans until golden brown. (Do not overcook.) 2. Break the soybeans into two pieces on a stone jar and remove the skins. Break them into two pieces in a net or on a stone by hitting them lightly with a hammer. 2. 2. Soak the wheat for 10 to 12 hours. (The wheat should be soaked for 10 to 12 hours, or until you can crush it with your fingers.) Soak the rice overnight. 3. 3. Mix wheat and rice and steam slightly firm (not too soft). (Do not let it soften too much.) 3. Moisten the soybeans with a little hot water. 4. 4. Place the soybeans on top of the wheat and rice mixture and steam for about 5 minutes, then turn off the heat (until the steam passes through the soybeans). (Until steam passes through the soybeans) 5. 5. Spread 4 on a white cloth and cool to about 40°C, stirring with a spatula, and quickly mix in the seed koji. Wrap it in a blanket, put it in a cardboard or wooden box, and leave it for a day and night. When the temperature reaches about 35°C, remove the wrapping little by little to prevent the temperature from rising. After about two days and nights, soy sauce seed koji will be ready (the finished product should be yellowish in color). 6. 6. Add salt to boiling water to dissolve, and cool to about human skin. Put it in a container with the soy sauce seed malt of 5, mix, and let it stand. It can be eaten about one month after preparation. ## Provider Information provider : Yamagata prefecture ![Image](Not found)" "# Imoni(taro soup) ｜ Our Regional Cuisines **Cuisine Name**: Imoni(taro soup) **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Taro, beef, konjac, green onions, (may include mushrooms, burdock root, etc.) ## History, Origin, and Related Events “Imoni” (taro soup) is said to have originated in the mid-1600s. At that time, the Nakayama-machi Nagasaki area, the last stop for the Mogami River boat service, was a place to pick up cargo brought from the Kamigata (Kyoto-Osaka area) via Sakata. However, at that time there was no way to communicate to announce the arrival of a boat, so the boatmen had to wait for days before the consignee showed up, and they would hold a party around a pot on the riverbank to pass the time. As there was a village called Koshio near the pier, which was famous for taro production, they would cook taro and dried cod from the cargo in a pot and eat them. This is believed to be the root of the present day ""Imoni"". The use of beef started around the beginning of the Showa period (around 1930). The seasoning and ingredients of ""Imoni"" differ from region to region. The Shonai region, which faces the Sea of Japan, is especially unique in that when the tradition of the inland area's Imoni was introduced to the Shonai region, the locals chose pork and miso (which goes well with the pork), because the pig farming industry was active in the region. ## Opportunities and Times of Eating Habits Imoni"" is one of the local dishes often eaten from autumn to winter, when taro is harvested. It is also cooked outdoors at sports meets or after community events, and is also prepared and eaten at home. In Yamagata Prefecture, ""imoni"" is an annual event along with New Year's parties and year-end parties, and ""imoni"" is a local dish indispensable to the gatherings of the people of the prefecture. At this time of year, ingredients for ""imoni"" are sold at supermarkets and convenience stores, and it is commonplace to rent a set of pots, firewood, and gozas for imoni parties. ## How to Eat The basic ingredients are taro, beef, konnyaku, and leeks, but the interesting thing about ""imoni"" is that there are differences in seasoning and types of ingredients depending on the region and household. The major difference is that in the Shonai area on the Sea of Japan side, pork is used instead of beef, and other ingredients such as thick fried bean curd, konnyaku, and green onion are used. The standard seasoning is miso, which goes well with pork. In the Mogami area, however, wild vegetables and mushrooms are used, and in the Okihama area, tofu is cut into large pieces and miso is used as a secret ingredient.In recent years, it has become common to add udon noodles to the pot after the ingredients have been reduced, and recently, curry roux has also been added to the dish. ## Efforts for Preservation and Succession At the time of the year, ""imoni"" is served at inns, hotels, and restaurants, and is also offered as a school lunch menu item.In mid-September, ""Japan's No.1 Imoni Festival"" (sponsored by Japan's No.1 Imoni Festival Council and others) is held. The venue is a riverside in Yamagata City, where a large pot 6.5 meters in diameter is used to make ""imoni"" (stewed potatoes). The cauldron is a brand-new large excavator, which can be used for vigorous mixing.In addition, restaurants such as soba noodle stores are offering ""imoni soba"" and ""imoni ramen"" on their menus, and food manufacturers are developing retort-pouch products of ""imoni. ## Ingredients - konnyaku noodles: 1／2picies - Taro (with skin): 500g - Beef (preferably fatty parts such as belly and trimmings): 150g - shallot: 1 - soy sauce: 4 tbsp. - sugar: 1 1／2 tbsp. - Sake (Japanese rice wine): 3 tbsp. - water: 800cc ## Recipe 1. 1. Peel and cut taro into large bite-sized pieces. 2. 2. Cut the beef into 4 cm pieces and the green onion into large diagonal slices. 3. 3. Tear ita-konnyaku into bite-sized pieces by hand. If konnyaku is made from refined flour, you do not need to boil it. If you use konjac made from raw sweet potato, you need to boil the konjac. 4. 4. Put the quantity of water, taro and konnyaku in a pot and heat. When it comes to a light boil, add 1 tablespoon of soy sauce. 5. 5. When taro is tender, add beef and remaining seasonings (3 tablespoons soy sauce, sugar, and sake) and simmer while skimming off scum. 6. 6. Add the green onions and cook until densely coated, allowing the flavors to soak in. ## Provider Information provider : Yamagata Prefecture ![Image](Not found)" "# Dongara Jiru (cod soup) ｜ Our Regional Cuisines **Cuisine Name**: Dongara Jiru (cod soup) **Region**: Our Regional Cuisines ## Main Lore Areas Shonai area ## Main Ingredients Used Cold cod (all internal organs), miso, green onions, seaweed ## History, Origin, and Related Events The spawning season of Pacific cod comes in the rough seas of the Sea of Japan, and it is a popular winter delicacy in the Shonai region. Cod, as shown in its kanji character ('snow' on the right and the 'fish' radical on the left), comes into season during the snowy season. Especially in the Shonai region, the cod caught during the cold season of the 24 divisions of the old calendar (from early January to early February) is called ""Kandara (cold cod)"". At this time of year when the fish gather to spawn, Kandara trawl fishery is very popular. Fresh cod are eaten as sashimi or kombu-jime (wrapped in kelp), while others are preserved in miso or pickled in sake lees. Cod milt is known for its thick and creamy texture, and in recent years, fresh milt has been used as a sushi topping. “Dongara Jiru” (cod soup) is a local winter dish using Kandara. It was originally eaten by fishermen on the beach. It is characterized by the use of Kandara from head to tail without leaving anything. ""Dongara"" is a word that refers to bony parts. “Dongara Jiru"" is named after the soup in which the bony parts of Kandara are boiled. It is also known as ""Kandara Jiru” (cold cod soup). Every January, “Kandara Matsuri”, a festival to eat Kandara is held mainly in Sakata and Tsuruoka Cities in the Shonai region, where “Dongara Jiru” is served. ## Opportunities and Times of Eating Habits It is a popular winter dish in the Shonai area, and is served from mid-January to February as a home-cooked dish, or as a winter specialty at inns and restaurants. It is also served at ""Kadara Matsuri"" (cold cod festival) held in various areas. ## How to Eat Kadara is said to be a fish that has nothing to throw away, and for ""dongara-jiru,"" the meat is cut into pieces, bone by bone, and stewed in a pot with all of its internal organs. The key to the flavor is the liver and milt, and the most fatty ""aburawata (liver)"" is dissolved in a miso-based broth or cut into bite-sized pieces and stewed to create a rich flavor."" To savor the flavor of the ""dongara,"" the fish is usually served without green onions and garnished only with rock seaweed.During the spawning season, the belly of the cod is round and swollen with eggs and milt, and fish weighing 4 kg or more are considered to be the best. Good cod should have shiny eyes, dark red gills, and a shiny, black exterior. ## Efforts for Preservation and Succession It is a standard winter menu item served at local restaurants and home-cooked meals. It is also served at the ""Kadara Matsuri (Cod Festival),"" so it is well known locally. Dongara-jiru (cold cod soup) packets are also sold at some supermarkets.In addition to the Shonai area, there are also areas where it is served as a school lunch menu item. ## Provider Information provider : Yamagata Local Cuisine Exploration"" (Edited by Yamagata Prefecture Green Tourism Promotion Council, supervised by Hisako Furuta) ![Image](Not found)" "# Natto Jiru(natto soup) ｜ Our Regional Cuisines **Cuisine Name**: Natto Jiru(natto soup) **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Natto, tofu, fried tofu, edible wild plants, Imogara(made from dried stems of Karatori potatoes), konjac, mushrooms, onions, Japanese parsley, miso ## History, Origin, and Related Events In Yamagata Prefecture, it was common for people to make natto (fermented soybeans) at home as a way of preserving food to get through the winter when foodstuffs are in short supply. Natto was made by stuffing boiled soybeans into a tube made of straw and placing it in a warm place such as beside the kotatsu (heating table covered with a blanket) for one or two nights. In the Murayama area of Oe Town, fermented soybeans without strings are made into ""Natto Jiru” (natto soup). “Natto Jiru” is a winter home-style dish that has been popular in Yamagata Prefecture for a long time. Natto is milled in a mortar until it becomes completely creamy, then thickened and blended into the soup. “Imogara”, made from dried stems of Karatori potatoes, is an indispensable ingredient in “Natto Jiru”. It was a valuable source of protein with plenty of tofu and fried tofu, along with dried and salted products and other preserved foods. It is eaten on the day of Nanakusa (January 7) in the Murayama area, on New Year's Day in the Mogami area, and in the Shonai area, it is sometimes eaten on ""Daikoku-sama no Otoshiya (New Year's Eve of God of Wealth)"" (December 9). ## Opportunities and Times of Eating Habits Natto soup is made from natto (fermented soybeans), which thickens the soup and keeps it from cooling down, and has been eaten as a warming soup in cold winters.In regions with deep snow, it is not possible to prepare the seven herbs in early spring, so it is customary to eat natto soup made from dried and preserved food during the seven herb season to pray for good health and good fortune throughout the year. In the Mogami area, it is eaten on New Year's Day and January 3. In the Shonai area, it is eaten on December 9, the night Daikoku-sama welcomes his wife, or on New Year's Eve. On ""Daikoku-sama no Otsu-ya,"" fried beans, fried rice, and ""makka daikon"" (radish with two halves) are offered, and dishes made with beans and daikon are laid out to celebrate a bountiful harvest and prosperity of the offspring. ## How to Eat The coarseness of the mashed natto varies from household to household, but it is often mashed so carefully that there is no natto in it at first glance. By mashing, the natto is easily absorbed into the soup and becomes smooth to the palate. The key to cooking natto is to mash each bean individually, because if you stir it too much, it becomes sticky and slippery, making it difficult to mash.The secret to cooking natto is to mash the beans one by one. When adding the mashed natto, combine it with miso in a mortar and pestle, and add it after spreading it in the soup to make it easier to mix. Once miso and natto are added, it is best not to overcook them. ## Efforts for Preservation and Succession Recently, it is less commonly made at home due to the time and effort required, but it is still served at inns, restaurants, and as a school lunch menu item. Natto soup is one of the most popular items on school lunch menus.To make natto soup easy to prepare at home, it has been commercialized as ""natto soup set (natto soup stock)"" and is sold at supermarkets. ## Ingredients - natto: 200g - tofu: 80g - tuberose (Polianthes tuberosa): 8g - fried tofu: 2pcies - konnyaku: 50g - mushroom: appropriately - edible wild plants: appropriately - dashi stock: 5cups - miso: 5 tbsp. - green onion: 10cm - auction: small quantity - Use burdock root, carrot, taro, etc. as desired.: ## Recipe 1. 1. Grind natto well in a mortar. 2. 2. Soak the taro roe in lukewarm water, squeeze out the water, and cut into 1 cm cubes. Pour boiling water over fried tofu to remove oil, and quickly boil konnyaku. Cut tofu, deep-fried tofu and konnyaku into 1 cm cubes. 3. 3. Mushrooms should be salted if they have been stored in salt. Do the same for wild vegetables and cut them into bite-size pieces. 4. 4. Simmer the taro's stem in the broth, and when it becomes soft, add ingredients such as konnyaku, deep-fried tofu, and wild vegetables. 5. 5. Finally, add tofu and season with miso. The miso seasoning should be slightly thicker. 6. 6. Turn off the heat and dissolve the mashed natto. 7. 7. Bring to a simmer and turn off heat just before boiling. 8. 8. Serve hot with chopped green onion and Japanese parsley. ## Provider Information provider : Yamagata Prefecture ![Image](Not found)" "# Dashi ｜ Our Regional Cuisines **Cuisine Name**: Dashi **Region**: Our Regional Cuisines ## Main Lore Areas Murayama area, Okitama area ## Main Ingredients Used Eggplant, cucumber, Japanese ginger, green perilla, soy sauce ## History, Origin, and Related Events This is a staple summer dish in Yamagata Prefecture in which you can easily eat vegetables in their raw form. This dish has been mainly eaten in the Murayama region, which is surrounded by mountains and has extremely hot and humid summers, and is still a part of the local people's lives today. “Dashi"" is made by chopping up and seasoning summer vegetables such as cucumbers and eggplants, which contain a lot of water, and savory vegetables such as green perilla and myoga (Japanese ginger), which is suitable when the heat makes you lose your appetite. It has long been a popular speedy dish to make during the busy farming season. There are a number of theories as to the origin of the word ""Dashi"" (soup stock), for example, because “Dashi” brings out the best in other ingredients; “Dashi” comes from the word “Kiridasu” (cut from) used when vegetables are chopped into small pieces using a knife; and “Dashi” comes from the word “Dasu” (serve) used when vegetables are quickly served at the table after being chopped and seasoned. If there are 100 houses, there will be 100 different flavors of “Dashi”, and it is very interesting to see how many different recipes there are. The basic ingredients are eggplants and cucumbers, but some families add green perilla, myoga, green onions, and onions to the ingredients. It is also possible to make it sticky by mixing yam, okra and natto kelp (chopped kelp). The basic seasoning is soy sauce, but sometimes mentsuyu (noodle dipping sauce) or soy sauce with dashi is used. ## Opportunities and Times of Eating Habits A classic summer dish. It is eaten on a daily basis.It is usually served in a large container and people usually take their favorite amount and eat it on top of rice. ## How to Eat Dashi"" made by chopping fresh summer vegetables into small pieces can be served in a variety of ways, such as on rice, cold tofu, or as a condiment in soup for somen noodles and soba noodles. It is not uncommon for restaurants to offer ""dashi pasta,"" ""dashi pizza,"" carpaccio with dashi on top, and other arrangements. For children, corn or edamame (green soybeans) are popular. Dashi is sometimes eaten as is as a side dish to accompany alcoholic drinks. ## Efforts for Preservation and Succession Even today, dashi is made and eaten at home. Some supermarkets and direct sales outlets sell homemade ""dashi"" made by the producers. There are also local restaurants that offer creative dishes using dashi. Dashi is also widely popular as a tourist souvenir of Yamagata Prefecture. ## Ingredients - eggplant: 2 small - cucumber: 1 - divine protection: 2 pieces - Ginger (optional): 1 piece - green perilla: 4 pieces - green onion: 1／2 - Green nanban (optional): 2 pieces - dried bonito: appropriate quantity - dashi soy sauce: appropriate quantity ## Recipe 1. 1. Chop all vegetables and put them in water once to remove the scum and drain off the water. All vegetables do not have to be soaked in water to remove the scum (just those whose scum is a concern, such as eggplant and green perilla). 2. 2. Place 1 in a bowl, sprinkle with bonito flakes, and pour dashi soy sauce. You can also add fried bean curd, tofu, okra, etc. ## Provider Information provider : Yamagata Local Cuisine Exploration"" (Edited by Yamagata Prefecture Green Tourism Promotion Council, supervised by Hisako Furuta) ![Image](Not found)" "# Ohitashi of edible chrysanthemums (boiled and eaten with soy sauce) ｜ Our Regional Cuisines **Cuisine Name**: Ohitashi of edible chrysanthemums (boiled and eaten with soy sauce) **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Edible chrysanthemum, vinegar, soy sauce ## History, Origin, and Related Events In Yamagata Prefecture, where edible chrysanthemums (except for small ones used as a garnish for sashimi, etc.) are widely produced, there are many local dishes using them. The custom of eating chrysanthemum petals became popular during the Edo period (1603 - 1868), and it is said that the famous poet Matsuo Basho loved this food. In Yamagata Prefecture, the culture of eating this flower is still strong, and “Ohitashi of edible chrysanthemums” (boiled and eaten with soy sauce) is a typical example. Among the edible chrysanthemums grown in Yamagata Prefecture, the purple-colored ""Mottenohoka"", which is a late variety, is the most fragrant and delicious of all. “Mottenohoka” means “outrageous” or “out of the question” in Japanese. Its official name is ""Enmeiraku"", but it is said to be called that because ""eating it is out of the question as chrysanthemum is the crest of the emperor's family” or ""just too delicious"". The deliciousness of ""Mottenohoka"" lies in its unique crunchy texture. This is largely due to the shape of the individual petals of the chrysanthemum, which are tubular rather than sheet-shaped. Various varieties of edible chrysanthemums are cultivated in Yamagata Prefecture, and they are eaten as “ohitashi” (boiled), “sunomono” (pickled), or as tempura. ## Opportunities and Times of Eating Habits The season is from fall to the beginning of winter, but nowadays, with the development of new and improved varieties, chrysanthemums can be harvested from May to January. Yellow chrysanthemums of the ""Kotobuki"" variety are harvested on Chou-you-no-Sekku (Chrysanthemum Festival), which falls on September 9. ## How to Eat Only the petals are eaten. Wash the kiku, scatter the petals from the gaku, and boil it in boiling water with a little vinegar. The flowers will turn a beautiful color because they contain anthocyanins. After boiling, drain in cold water and eat with soy sauce or soy sauce with dashi (soup stock). Many people in the prefecture love its unique crunchy texture and bittersweet flavor.The colorful edible giku is also mixed with spinach or eaten with seasoned nameko mushrooms or wild vegetables and grated radish. Kiku is a good match for walnuts, which are served on top of the kiku or in a ""walnut salad"" to give it a rich and delicious flavor. ## Efforts for Preservation and Succession In the prefecture, even non-farmers are often seen planting edible chrysanthemums in the corner of their property or in their compound fields.In the produce sections of supermarkets and direct sales stores, only the flowering parts are picked and sold in plastic bags or boxes alongside vegetables. In some areas, they are also offered as a school lunch menu item. ## Ingredients - edible chrysanthemum: 100g - Vinegar for boiling: 20cc - soy sauce: (To your taste) - walnut: (To your taste) ## Recipe 1. 1. Wash the edible ginkgo and scatter it so that the petals are removed from the ginkgo. 2. 2. Prepare a boiling pot. When the water comes to a boil, add vinegar and boil the kiku. The kiku are so light that they tend to float, so it is best to use chopsticks to flip the top ones down. 3. 3. Drain in a colander, soak in cold water and squeeze out the water. Arrange in a bowl and pour soy sauce over the top. If desired, sprinkle with chopped walnuts and serve. ## Provider Information provider : Yamagata prefecture (Tohoku area) ![Image](Not found)" "# Anko no Tomo Ae ｜ Our Regional Cuisines **Cuisine Name**: Anko no Tomo Ae **Region**: Our Regional Cuisines ## Main Lore Areas Soma City ## Main Ingredients Used Monkfish ## History, Origin, and Related Events Anglerfish is in season in winter. Anglerfish is said to be a fish that has nothing to throw away, and is often eaten not only for its meat but also for its liver. Anglerfish are often caught in Fukushima, and Iwaki City and Soma City are especially known for their anglerfish landing sites.A local dish using anglerfish, often eaten in Soma City, is ""Anko no Tomo Ae"". It Prepared by tossing boiled anglerfish with sauted anglerfish liver, miso, and sugar.In the vicinity of fishing villages,it is made only with anglerfish, because ankou are easily available,but in other areas, it is made with ""kiriboshi-daikon (=dried daikon radishes)"" to increase bulk.In Iwaki City, in addition to ""tomo Ae"", ""Anko Nabe (=anglerfish hot pot)"" is also popular. Both of these dishes are representative of local cuisine, where you can enjoy anglerfish all the way down to the liver. ## Opportunities and Times of Eating Habits It is said that in the old days, it was eaten during the rice planting season in May. When the rice planting was over, people would make ""Anko no Tomo Ae"" and serve it to those who helped with the planting as a treat to thank them for their hard work. Although the Anglerfish liver is relatively small compared to the winter season, it can still be enjoyed in May. Today, anglerfish is mainly caught during the winter season, and commercialized anglerfish is also available year-round. It is generally eaten as a side dish with rice or as a snack. ## How to Eat Lightly saute anglerfish liver in a pan, add miso and sugar, and knead. Cut into bite-sized pieces and mix with boiled anglerfish, ""kiriboshi-daikon (=dried daikon radishes)"", and wakame seaweed. The key is to let the anglerfish cool without soaking in water after boiling. Also, if you fry them too long, they will turn out hard, so the key is to cook them quickly while letting the water drain off naturally. ## Efforts for Preservation and Succession In addition to being made at home, it is also sold as a product and can be purchased. “Ankou no Kimo Ae(=Anglerfish with liver)"" won the Grand Prize in the food category (Fukushima Prefecture Governor's Award) at the 8th Fukushima Local Products Contest, and has become more widely known. The commercialized product is sometimes sold at events in the prefecture. ## Ingredients - Anglerfish liver: About the size of an egg - Anglerfish meat: 1 palm-sized portion - Miso: 4 tbsp. - Sugar: 1 tbsp. - kiriboshi-daikon (=dried daikon radishes): 1 handful (about 1 palmful rehydrated) - Salted wakame seaweed: As needed - Sake: A pinch ## Recipe 1. 1. [Preparation] Cut anglerfish meat into bite-sized pieces and boil. 2. 2. [Preparation] Refresh kiriboshi-daikon (=dried daikon radishes) in water, cut into 2 cm lengths and wring out. 3. 3. [Preparation] Salt wakame seaweed, cut into pieces, and drain in a colander. 4. 4. Add Anglerfish liver to sauteing pan and fry for 1-2 minutes to loosen and add miso paste and sugar. 5. 5. Add kiriboshi-daikon (=dried daikon radishes), anglerfish meat, and wakame seaweed to 4, stir-fry, and mix to combine.If the mixture is a little hard when kneading, you can stretch it with sake and stir-fry it. ## Provider Information provider : Mihoko Hirade ![Image](Not found)" "# Sagohachi Zuke ｜ Our Regional Cuisines **Cuisine Name**: Sagohachi Zuke **Region**: Our Regional Cuisines ## Main Lore Areas Nihonmatsu City ## Main Ingredients Used Cucumbers, Eggplants, Carrots, Turnips, etc. ## History, Origin, and Related Events In the area around Nihonmatsu City, where there are many fields and fresh vegetables are abundant, a local cuisine using vegetables has taken root. ""Sagohachi Zuke"" is a pickle in which vegetables are pickled in ""San Go Hachi"" (=three, five, eight), a mixture of rice, Rice koji(=malted rice), and salt. It is a type of koji food that has been popular since the Edo period (1603-1868), and has long been loved for its health benefits and ability to use up all of the vegetables.It is said that the name comes from the ratio of three parts salt, five parts koji, and eight parts rice, but some say that the actual ratio was 01時01分:1. Because it can be preserved well, it was valued as a side dish during the busy rice-planting season. In recent years, an increasing number of people enjoy pickling not only vegetables, but also meat and seafood. ## Opportunities and Times of Eating Habits It is common to pickle vegetables such as cucumbers and eggplants picked in the summer in ""San Go Hachi"" (=three, five, eight) mixture. made during the winter and leave them to be prepared. This was eaten as a side dish in early spring or during the busy rice planting season. Nowadays, it has been commercialized and can be eaten all year round. ## How to Eat Mix cold rice or glutinous rice with koji and salt.Leave it for about a month and make ""San Go Hachi"" (=three, five, eight) mixture.Cover the vegetables with this mixture and put them in a plastic bag and leave them to pickle for about one night.When using a pickle vat, it is best to place a light weight on top of the vat for better pickling. Nowadays, the proportion of salt is being reduced and healthier recipes are being used more often. ## Efforts for Preservation and Succession In addition to often being made at home, the finished product is also sold in the prefecture and is readily available. In addition, handmade pickles kits have been developed, making it easy for those who do not know how to make ""Sagohachi Zuke"" pickles. ## Ingredients - [San Go Hachi (=three, five, eight) mixture]Rice: 2 cups - [San Go Hachi (=three, five, eight) mixture]Rice koji(=malted rice): 1 cup - [San Go Hachi (=three, five, eight) mixture]Salt: 1／2 cup - [Pickled vegetables]Cucumber, Carrot, Eggplant, Turnip, etc.: As needed ## Recipe 1. 1. [Preparation] Cook rice as usual, and after it cools to lukewarm, add Rice koji(=malted rice) and mix it well. Add salt, blend it further, and then transfer it into a bottle or another container for storage. Use it after maturing for at least one month. 2. 2. Sprinkle ""San Go Hachi"" (=three, five, eight) mixture on summer vegetables like cucumbers and eggplants. Place them in a plastic bag or similar container, let them sit overnight, and enjoy the next day. When using a pickling barrel or similar container, ensure good pickling by using a light weight as a press. ## Provider Information provider : Mihoko Hirade ![Image](Not found)" "# Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad) ｜ Our Regional Cuisines **Cuisine Name**: Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad) **Region**: Our Regional Cuisines ## Main Lore Areas Date City, Fukushima City ## Main Ingredients Used Anpo dried persimmons, Daikon radish, Carrot ## History, Origin, and Related Events It is said that persimmons began to be eaten in Fukushima Prefecture around the Edo period. A man named Nanemon, who lived in the town of Yanagawa (current Date City), planted the first persimmon tree. Anpo persimmons are called 'Amahoshi Persimmons' because the persimmon peel is peeled off before sun-drying ('amahoshi' means sun-drying). Later, this term evolved into 'Anpo Persimmons' as it became commonly used. It is a well-known specialty of Fukushima, and is used in various dishes beyond namasu, including tempura, yokan (sweet bean jelly), salads, and even in dishes like shochu pickles. One of them is ""Anpo-kaki Namasu,"" an arrangement of Namasu, a dish generally known as a celebratory dish, with shredded Anpo-kaki (persimmon). The refreshing acidity and the sweetness and umami of the bean-pot persimmon go perfectly together in this dish. ## Opportunities and Times of Eating Habits Anpo persimmons were originally popular as a substitute for sweet treats when sugar was considered precious. Later, Anpo persimmons became widely used in local cuisine. Additionally, 'namasu' originally refers to a dish made by combining raw fish with daikon, carrot, and vinegar, commonly enjoyed during celebratory occasions. Namasu, made with anpokaki (persimmon), a typical Fukushima ingredient, is also served during New Year's and celebratory occasions. ## How to Eat Cut anpokaki, daikon radish, and carrot into thin strips, sprinkle daikon and carrot with salt, squeeze out excess liquid, and mix with vinegar and sugar. Anpo persimmon is rich in protein, calcium, vitamin A, and dietary fiber, and is familiar as a naturally occurring healthy food. Anpo persimmon namasu is a local dish rich in nutrition. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In Fukushima Prefecture, they have published the recipe for 'Anpo Persimmon Namasu' online, providing information so that people from outside the prefecture can easily make it. ## Ingredients - Dried persimmons: 2 - Daikon radish: 1／5 - Carrot: 1／2 - Salt: A little - Sugar: 2 tbsp. - Vinegar: 3 tbsp. ## Recipe 1. 1. Prep. Cut the dried persimmons into thin strips. 2. 2. Prep. Cut the daikon radish and carrot into thin strips and sprinkle with salt to soften. 3. 3. Firmly Squeeze the shredded daikon and carrots out excess moisture. 4. 4. Mix dried persimmons with Step 3 adding sugar and vinegar then it's ready to serve. ## Provider Information provider : Mihoko Hirade ![Image](Not found)" "# Koi-no-Arai ｜ Our Regional Cuisines **Cuisine Name**: Koi-no-Arai **Region**: Our Regional Cuisines ## Main Lore Areas Koriyama City ## Main Ingredients Used Koi (=Carp) ## History, Origin, and Related Events “Koi (=Carp)“ farming began in Koriyama during the Meiji period (1868-1912). During the Edo period, the city began to build reservoirs in the city to secure a source of water due to the area's low rainfall. In the Meiji period, the Asaka Sosui Canal was completed, and people began to farm carp by utilizing unused reservoirs. Carp farmed in Koriyama grow in the rich minerals of Lake Inawashiro and are characterized by their freshness and low odor. Because of its good fat content, it is used in a variety of dishes such as “Kanro-ni“, stewed in soy sauce and sugar. “Koi-no-Arai”, in which fresh carp is eaten like Sashimi, is one of Fukushima Prefecture's representative carp dishes. Because it is fresh Koriyama carp, it tastes good without heating. ## Opportunities and Times of Eating Habits In the Showa period (1926-1989), carp dishes, including Koi-no-Arai, were popular as a special treat for special occasions. It was served at weddings, funerals, and as the Osechi, dishes for New Year's holidays, as well as for entertaining guests. Currently, it is eaten year-round, but shipments are especially high in the winter when it is in season. ## How to Eat Carp has many small bones and is difficult to clean, so it is common to buy “Koi-no-Arai“ at fresh fish stores. Dip it in Miso with mustard and vinegar to eat. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is readily available at fresh fish stores in the prefecture, and can also be eaten at restaurants in Koriyama City. ## Ingredients - Koi (Carp): 1 (for 60pcs) - Miso with mustard and vinegar: As needed - Soy source with ground ginger: As needed - Ponzu vinegar: As needed ## Recipe 1. 1. Fillet the carp into three pieces and peel off the skin.Thinly slice the carp meat. The thickness should be about twice that of Fugu (blowfish) sashimi. 2. 2. Wash quickly with hot water. The recommended temperature of the water is about 42°C(108°F). 3. 3. Quickly soak in ice water. Cooling it quickly gives it a good texture. 4. 4. Dip it in Miso with mustard and vinegar to eat. Young carp can be served with Soy source with ground ginger, or as Shabu-Shabu, dipped in hot water and served with Ponzu vinegar (Japanese sauce made of soy sauce and citrus juice). ## Provider Information provider : Shogatsu-So (Koriyama City, Fukushima Prefecture) ![Image](Not found)" "# Ohira ｜ Our Regional Cuisines **Cuisine Name**: Ohira **Region**: Our Regional Cuisines ## Main Lore Areas Tadamimachi Town ## Main Ingredients Used Tofu, Haya (=Japanese Dace), Maitake Mushroom, Kombu(=Kelp), Gobou(=Burdock) ## History, Origin, and Related Events Seaweed, Maitake mushrooms, and river fish Haya, the bounties of the sea, mountains, and rivers are all incorporated in this well-balanced stew. used in stewed dishes. It is served in a flat bowl, hence the name ""Ohira"". Haya called ""Aka-Hara (Red Belly)"", whose bellies turn reddish in the spawning season, are grilled and dried for use. The Umami is well extracted into the broth, giving it a rich flavor. In the Iwaki City area, there is a local dish called “Oshira”, which is a stew of Satoimo taro, Yatsugashira (=a type of taro), Gobou(=Burdock) root, carrot, Konjac, frozen Tofu, and other ingredients. It is said that the name ""Oshira"" is derived from ""Ohira,"" which is said to have been given this name because it is served in a flat bowl, just like Ohira. However, the ingredients are different from those of the Ohira available in Tadami-Machi. ## Opportunities and Times of Eating Habits It is known as a dish eaten during celebratory occasions. In particular, it is commonly made on New Year's Eve and eaten on New Year's Day. In Tadami-Machi, with its heavy snowfall, it is difficult to harvest fresh produce in the winter, so foodstuffs that can be stored for a long time are very useful. Ohira is a feast that makes good use of such preservable ingredients. ## How to Eat Put the grilled and dried Haya and plenty of water in a pot and boil to make broth, then remove once. Then, add ingredients such as Kombu(=Kelp), Gobou(=Burdock) root, and Maitake mushrooms, and simmer before adding the Haya back in and seasoning with soy sauce. There are rules for the order of serving. Place Yamaimo-yam or Gobou(=Burdock) root at the bottom, then Maitake mushrooms, Kombu (=kelp), Thick fried Tofu, etc. on top, and finally Haya on top. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is served at restaurants and lodging facilities in Tadami-Machi, and is sometimes offered as a school lunch menu item. ## Ingredients - Age-Dofu (Tofu drained and deep-fried): 4pcs - Maitake Mushroom (Salted except in autumn): 4pcs - Kombu (Kelp): 1sheet - Sake: 4-5tbsp. - Soy source: 4-5tbsp. - Haya Yakiboshi (Grilled and Dried Haya): 4 - Yamaimo-taro: 1 - Gobou(=Burdock): 1 ## Recipe 1. 1. [Preparation]Soak the Kombu in water, make four knots, and cut into four pieces. 2. 2. [Preparation]Remove the fibrousroot of the yam by toasting, and cut into large diagonal slices. 3. 3. [Preparation]Peel and cut burdock root into 3 cm diagonal slices. 4. 4. [Preparation]Divide Maitake mushrooms into 4 small pieces. 5. 5. [Preparation]Quickly parboil Age-Dofu. 6. 6. Put 5 or 6 times as much water as the ingredients in a large pot (including the water from the Kombu), add the Haya Yakiboshi and simmer over medium heat for about 30 minutes, then gently remove the Haya Yakiboshi. 7. 7. Put Kombu, Gobou(=Burdock) root, and Maitake mushrooms in 6. When about 80% softened, add Age-Dofu and Yamaimo-yam. When the Yamaimo-yams are about 80% soft, add Yakiboshi, sake, and soy sauce to simmer. ## Provider Information provider : Mihoko Hirade ![Image](Not found)" "# Mame Kazunoko ｜ Our Regional Cuisines **Cuisine Name**: Mame Kazunoko **Region**: Our Regional Cuisines ## Main Lore Areas Koriyama City, Iwaki City, Fukushima City ## Main Ingredients Used Hiyashi Mame, Herring Roe ## History, Origin, and Related Events In Fukushima Prefecture, soybeans are extensively cultivated, and many varieties of soybeans are grown, such as ""Oosuzu,"" ""Fukuibuki,"" and ""Sato no Hohoemi"". Soybeans produced in this region are not only used for processed products like natto, tofu, miso, and soy sauce but are also integral to local cuisine.""Mame Kazunoko"" is one such regional dish that uses soybeans. This dish is prepared with a type of soybean called ""Hiyashi Mame"" alongside herring roe marinated in soy sauce. Hiyashi Mame"" is a type of soybean known for its flatter shape and yellowish hue compared to other soybeans. The delightful texture of ""Hiyashi Mame"" combined with herring roe makes ""Mame Kazunoko"" a special dish often enjoyed during festive occasions.It's worth noting that in some regions, ""Hiyashi Mame"" may refer to soybeans simmered in dashi (broth), but this is a different dish from ""Mame Kazunoko."" ## Opportunities and Times of Eating Habits ""Mame-kazunoko"" is basically a local delicacy served during the New Year and is included in the ""Osechi (New Year's dishes)"" prepared in Fukushima Prefecture. ""Hiyashi-mame"" itself was originally popular in some areas as a preserved food and a snack that could be easily eaten. ## How to Eat The ""Hiyashi Mame"" and herring roe are each prepared separately. ""Hiyashi Mame"" beans are soaked in water overnight and then boiled. The Herring Roe is soaked in lightly diluted salt water for several days and then marinated in sake and soy sauce. When ready to eat, they are then combined to complete the dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Mame Kazunoko"" is typically made in each household during New Years, and in recent years, has become purchasable as a ready-made dish. In an effort to preserve this local cuisine, it has become a common menu item offered by many restaurants within Fukushima Prefecture, and is served in both elementary and middle school lunches. ## Ingredients - Aobata soybeans: 300g - Water: 1000ml - Salted herring roe: 100 - 150g - Water: appropriate quantity - Bonito stock: 1 cup - Mentsuyu (noodle soup base): appropriate quantity - Salt: appropriate quantity ## Recipe 1. 1. Put the Aobata soybeans and water into a pot and soak overnight. 2. 2. Without changing the water from step 1, Boil for about 20 minutes while removing the scum. Drain in a sieve and let it cool. 3. 3. For the salted herring roe, soak it in a bowl with just enough water to cover it to remove the salt, then remove the skin and cut it into bite-sized pieces. Set aside the remaining water. 4. 4. Mix the bonito stock with the remaining water from step 3, and season with mentsuyu and salt. 5. 5. Combine the beans from step 2, the herring roe from step 4 with the broth from step 4. Allow the flavors to marinate in a refrigerator for short while, then it's ready to serve. ## Provider Information provider : Fukushima Prefecture ![Image](Not found)" "# Harako Meshi (Harako Rice) ｜ Our Regional Cuisines **Cuisine Name**: Harako Meshi (Harako Rice) **Region**: Our Regional Cuisines ## Main Lore Areas Soma City, Minamisoma City, Namie Town ## Main Ingredients Used salmon roe, rice ## History, Origin, and Related Events In the autumn season, you can catch fresh salmon in the Matsukawaura and Hamadori rivers. The Kakedo River is well-known as the first place in Fukushima where salmon were artificially hatched, and a salmon festival used to be held every year when the salmon were caught. During the peak season, 1,000 to 3,000 salmon were caught every day, as per the information provided on the Namie Town website. The area is famous for being a prime spot for salmon fishing.During the peak season, when salmon is caught in abundance, it is often used in the local cuisine, and salmon dishes are served. One such dish is ""Harako-meshi"" or ""Harako rice"", which is made using a salmon roe called ""harako"", served on a bed of rice. ""Harako"" is made by carefully removing the flaky skin from the fresh salmon's roe bag and then marinating it in salmon and soy sauce. ## Opportunities and Times of Eating Habits Salmon return to the rivers to spawn from late September to November, and the catching of salmon begins during this time. In the past, seine fishing using nets as large as the width of the river was a spectacular sight that attracted tourists from far and wide. Nearby restaurants served dishes made with freshly caught salmon and ""harako-meshi"" (salmon rice) while the fishing was in progress. ## How to Eat To prepare this dish, start by removing the roe from the salmon and marinating it in sake and soy sauce. Then, place a generous amount of the salmon roe on top of cooked rice and enjoy. Some people like to make a large batch of this dish and store it in the refrigerator for later consumption. In Fukushima, it is often served with ""Momiji-jiru,"" a soup made with salmon fillets, konjac, taro, and leeks simmered in dashi broth and seasoned with miso (soybean paste). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being prepared at home, it is also served at restaurants and lodging facilities in the prefecture. During the months of September to November, a special cafeteria is set up where it is served. Efforts are being made to preserve and pass on the ""harako-meshi"" recipe by actually making and serving it at elementary and junior high schools as a part of hometown learning programs. ## Ingredients - Rice: 3 cups - Salmon roe: 1 cup - Salt: a pinch - Sake: 1／3 cup - Soy sauce: 1／2 cup ## Recipe 1. 1. [Preparation] Take out the roe from the female salmon and put the roe into a bowl with slightly hot water and a pinch of salt, remove the roe from the bag and the thin skin. 2. 2. [Preparation] After that, put the salmon roe in a colander and rinse with water several times to remove the thin skin completely, sprinkle sake and leave for 30 minutes. 3. 3. Marinate in sake and soy sauce on one belly. Keep in the refrigerator and eat anytime. 4. 4. Serve on top of cooked rice. ## Provider Information provider : Mihoko Hiraide ![Image](Not found)" "# Tsuyu-ni-shime ｜ Our Regional Cuisines **Cuisine Name**: Tsuyu-ni-shime **Region**: Our Regional Cuisines ## Main Lore Areas Minamiaizu Town ## Main Ingredients Used dried herring, tsuto tofu (tofu wrapped in straw wrappings and boiled in salt water), taro, carrots, kombu (kelp) ## History, Origin, and Related Events ""Tsuyu-ni-shime"" is a dish made by simmering vegetables, herring, tofu, and other ingredients in broth, seasoned with soy sauce and sugar. This dish is also known as “tsuyuji” or “kotoji” in some regions, and is considered one of the local delicacies of the Minamiaizu area.One of the unique characteristics of this dish is the use of a particular type of tofu called ""tsuto tofu"". ""Tsuto tofu"" is wrapped in straw and was originally designed to preserve it for an extended period in the past when there were no refrigerators. The word “tsuto” means “wrapped in straw”, and it is said that people used to carry their tofu wrapped in straw, and one day, the tofu was stewed while still wrapped in the straw, giving rise to tsuto tofu. In Minamiaizu, ""tsuto tofu"" is still available for purchase. ## Opportunities and Times of Eating Habits ""Tsuyu-ni-shime"" is served at weddings, funerals, and festivals, and is often paired with sake as a snack. It is considered a delicacy of Minamiaizu and is still served at festivals and events. ## How to Eat To prepare ""tsuyu-ni-shime"", stew tsuto tofu, minced dried herring, carrots, taro, and kombu in broth, and season with sugar, soy sauce, and sake. If you do not have access to ""tsuto tofu"", you can substitute with firm tofu, which should be rolled in a bamboo mat and simmered in salted water. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being served as a school lunch menu item, it is also sometimes served at events in the town. In the Minamiaizu area, local cooking classes and cooking experience events are held to preserve and pass on ""tsuyu-ni-shime"" to future generations. ## Ingredients - Dried herring: 4 - Firm tofu: 1 - Taro: 8 - Carrot: 1 - Kelp: 1 piece - Sugar, soy sauce, sake: Appropriate quantity - Soup stock: 4 to 5 cups ## Recipe 1. 1. [Preparation] Divide the tofu into four equal portions and roll them up. Then, simmer the tofu in a pot with salted water (2-3% salt) for about 30 minutes. (Note: This step is not necessary if you are using both tofu and tofu skin.) 2. 2. [Preparation] Cut the taro into two diagonal slices, bevel them, pre-boil, and remove the sliminess. 3. 3. [Preparation] Cut the carrots into large chunks, slice them on the sides, and keep them aside. 4. 4. [Preparation] Soak the dried herring in rice water for at least two hours and then cut it into three pieces. 5. 5. [Preparation] Soak the kombu (kelp) in rice brine for at least two hours, and then cut it into four pieces. 6. 6. [Preparation] Cut the prepared tofu into 4 diagonal slices. 7. 7. Pour broth into a flat pot, add each ingredient separately, and bring to a simmer. 8. 8. Once the ingredients are soft, season to taste. ## Provider Information provider : Mihoko Hiraide ![Image](Not found)" "# Koi no Kanroni(Sweetened Boiled Carp) ｜ Our Regional Cuisines **Cuisine Name**: Koi no Kanroni(Sweetened Boiled Carp) **Region**: Our Regional Cuisines ## Main Lore Areas Aizu Area ## Main Ingredients Used Carp ## History, Origin, and Related Events Koriyama City in Fukushima Prefecture flourishes in carp production. In the Meiji Period, water was drawn from Inawashiro Lake to make ponds, and families of samurai lineage began raising carp in reservoirs in various places, multiplying the production output. Additionally, since silkworm culture was also flourishing, ""silkworm pupae"", which were the food for carp, were also easy to obtain, which became another reason for increased production. Carp raised in the clean water of Inawashiro Lake had less of a bad smell, and were frequently shipped outside the prefecture to places like Yamagata, Akita and Nagano. While carp is used in many dishes such as karaage and ankake, ""koi no kanroni"" (sweetened boiled carp) is made by stewing a great deal of sugar, syrup, soy sauce and sake together for a salty-sweet taste which covers any of the carp's bad smell and makes for a dish packed with flavor. ## Opportunities and Times of Eating Habits Originally enjoyed as part of a meal for special days, it is now eaten throughout the year, and also served at restaurants and accommodation facilities. ## How to Eat Cut the trimmed carp into chunks and add to a pot with boiling water, soy sauce, sake, sugar, syrup etc., and allow to stew for a few hours while removing the scum. Afterwards, turn off the flame and while letting it cool, it is important that you baste the carp in broth to keep it saturated in it. If left overnight and reheated the next day, the flavor will have absorbed even more for further deliciousness. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is typically made at home. It is also served in restaurants and lodgings as a local specialty. Also, as part of the ""Koi ni Koi suru Koriyama Project"" in Koriyama, an active effort is being made to convey information about Koriyama carp while dispelling rumors about this local specialty, including promoting awareness of carp dishes like sweetened boiled carp. ## Ingredients - Carps: 4-5 fish (20-25 cuts) - 【Sauce】Sake: 180ml - 【Sauce】Soy sauce: 270-290ml - 【Sauce】Water: 1.8L - 【Sauce】Granulated sugar: 650g ## Recipe 1. 1. Prepare the carp for cooking. After hitting the head of the live carp with a knife to make it lose consciousness, insert the knife from the gills to cut off the head. Remove the gall bladder by hand. With the knife, slice into five round slices. 2. 2. In a pressure cooker, add 1 and the 【sauce】ingredients. Insert a bamboo basket to prevent the carp from charring at the bottom of the cooker. 3. 3. Boil for 1 hour 40min-1 hour 50min. (If boiling by pot, start off on high heat, and once boiling, stew on low heat for 5-6 hours.) 4. 4. Remove carp from 3, reduce the remaining sauce for 20min on low heat. 5. 5. Pour the sauce on the carp, and the dish is finished. Sprinkle on Japanese pepper as you like. ## Provider Information provider : Recipe provided by: Shogatsu-So (Koriyama City, Fukushima Prefecture) ![Image](Not found)" "# Daikon Mochi ｜ Our Regional Cuisines **Cuisine Name**: Daikon Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Koriyama City ## Main Ingredients Used Akasuji Daikon Radish, Rice Flour ## History, Origin, and Related Events A wide variety of vegetables have been cultivated in Fukushima Prefecture for many years. While some vegetables are grown nationwide, there are also many brand name vegetables that are unique to the prefecture, and these continue to be passed down as traditional vegetables. The “Aizu Akasuji Daikon Radish” is one such example and is said to have gotten its name from the red markings on its skin. It’s characterized by its thick flesh that doesn’t fall apart even when cooked thoroughly. It’s also popular as a pickle, but in recent years, “daikon mochi” have become a local favorite.Daikon mochi are similar to Japanese okonomiyaki pancakes in that the Akasuji Daikon Radish is grated and mixed with green onions, mysids, and rice flour, and then pan-fried. It’s a dish in which the flavor of the Akasuji Daikon Radish can be fully appreciated. ## Opportunities and Times of Eating Habits The Akasuji Daikon Radish in season from early November to mid-February, and local dishes using it, including daikon mochi, are often eaten during this period. ## How to Eat Just peel and grate the daikon radish and mix it together with chopped green onions, mysids, rice flour, and salt. Then shape the mixture into cakes using a spoon, fry them in a pan, and they’re ready! Enjoy the daikon mochi with vinegar and soy sauce. In addition to mysids, sakura shrimps or dried baby sardines may also be used. Furthermore, when grating the daikon radish, you can also grate it coarsely with a bamboo grater using a technique called “onioroshi” to preserve the flavor and ensure the mochi taste good. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Fukushima Prefecture has published a recipe for daikon mochi online. They’ve kindly provided it to us so that people from in and outside the prefecture can easily make them. ## Ingredients - Aizu traditional vegetable Akasuji Daikon Radish: 1 - Green onions: 1 stalk - Mysids （or dried sakura shrimp）: 2 tbsp - Rice flour: 100 grams - Salt: A pinch - Sesame oil: To taste - Rice vinegar: 1 tbsp - Soy sauce: 1 tbsp ## Recipe 1. 1. Peel the daikon radish and grate coarsely or normally. 2. 2. Combine the chopped green onions, mysids, and grated daikon radish. 3. 3. Add the rice flour and a pinch of salt. 4. 4. Heat a frying pan with a generous amount of sesame oil over a medium-high heat, then spread four spoonfuls of the daikon mochi mixture into the pan. 5. 5. When you have finished arranging the mochi cakes in the pan, cover and cook over a low heat for four to five minutes. Flip them over and cook over a medium heat for another four to five minutes. Adjust the cooking time to your liking. 6. 6. Serve with a sauce made from rice vinegar and soy sauce. ## Provider Information provider : Recipe provided by: Fukushima Prefecture ![Image](Not found)" "# Miso Kanpura (Miso Potatoes) ｜ Our Regional Cuisines **Cuisine Name**: Miso Kanpura (Miso Potatoes) **Region**: Our Regional Cuisines ## Main Lore Areas Furudono-machi ## Main Ingredients Used Potatoes ## History, Origin, and Related Events In some areas of Fukushima, such as Fudono-machi, potatoes are called 'kanpura,' and there is a deeply rooted culture of eating them as a staple food. It is said that because the original Dutch word 'aardappel' was difficult to pronounce it was changed to 'kanpura,' and the cities of Koriyama, Minamisoma, and Iwaki are cited as its main areas of production. 'Miso kanpura' is made by frying kanpura with the skin still on together with miso, sugar, mirin, and other ingredients. A farmer came up with the idea for the dish to be eaten at home, as they produced potatoes that were so small they couldn't be shipped out.The sweet miso seasoning makes it a perfect snack and a dish that can be enjoyed by adults and children alike.Other local dishes that use kanpura include 'kanpura botamochi,' which is made by mashing kanpura, making it into balls, and dressing them with miso. ## Opportunities and Times of Eating Habits Late July is the time when potatoes are harvested, and miso kanpura was often eaten during this and later seasons. Not only products to be shipped out as crops are harvested, but also small potatoes that can't be shipped out, and so it is common to use these small potatoes to make miso kanpura. Incidentally, potatoes themselves were popular as a staple food in place of rice during periods when food was scarce. Also, as it has a good shelf life, miso kanpura has been made with leftover potatoes during the winter when crops are not harvested as much. ## How to Eat Wash the potatoes thoroughly and boil them with the skins still on, fry in oil until the skins become tender, add water and cook until soft. Then, add sugar and miso once all the moisture is gone and braise. It is also delicious with chopped green perilla leaves added as a finishing touch. Alternatively, potatoes can be deep-fried and softened, then seasoned with miso, sugar, and mirin. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now, not only is it still made at home, but it is also served for lunch at elementary and junior high schools, and offered as a local dish at private homes. In addition, Iwaki City and Fukushima City have posted recipes for miso kanpura online, providing information so that it can be easily prepared even at home. ## Ingredients - small potatoes: 10-12 - oil: 3 tablespoons - sugar: 2 tablespoons - miso: 3 tablespoons - mirin: 2 tablespoons ## Recipe 1. 1. [Preparation] Clean the potatoes with a scrubbing brush. 2. 2. Put oil in a saucepan and fry potatoes until the skin becomes soft. 3. 3. Add enough water to the saucepan until it just covers the potatoes, cover, and simmer over medium heat until softened (at this point, almost all of the moisture should be removed.) 4. 4. Add sugar, mirin and miso to the softened potatoes and stir all together to finish. ## Provider Information provider : Recipe provided by : Mihoko Hiraide ![Image](Not found)" "# Zakuzaku ｜ Our Regional Cuisines **Cuisine Name**: Zakuzaku **Region**: Our Regional Cuisines ## Main Lore Areas Nihonmatsu City ## Main Ingredients Used Taro, carrots, burdock root, konjac, Japanese radish, dried shiitake mushrooms, chicken, etc. ## History, Origin, and Related Events Zakuzaku is also called “zakuzakuni” or “zakuzakujiru” and is one of the local dishes that has been popular since the Edo period. According to About Haikai Formulation, zakuzaku used to refer to “finely chopped greens,” but it is said that later, the perception of it changed to a soup made by dicing the ingredients.By the way, in Fukushima Prefecture, there is a boiled local dish called “kozuyu” that is eaten in Aizuwakamatsu. Zakuzaku uses dried sardines in its soup stock while kozuyu uses scallops, and there are a few other differences, but there are many similarities as well. Furthermore, in some areas, kozuyu is called “zakuzaku” and is recognized as the same thing. In any case, it is a flavorful local cuisine that mixes the food cultures of multiple regions. ## Opportunities and Times of Eating Habits It is served on ceremonial occasions, market days, Hatsuuma, and New Year's Eve. It is said to be served at events such as the Kohata-no-Hata Festival held in the former Towa Town and at the Nihonmatsu Lantern Festival held on the first Saturday, Sunday, and Monday of October. By the way, there is a rule that the ingredients should be odd-numbered for auspicious occasions and even-numbered for mourning occasions. ## How to Eat Ingredients such as taro, carrots, burdock root, konjac, Japanese radish, and dried shiitake mushrooms are cut into cubes, boiled in soup stock, and seasoned with soy sauce. Various ingredients such as bonito, salted cod, candied anchovies, dried squid, and herring are used for the soup stock, and each household’s version tastes different. In addition, depending on the region, the ingredients may be cut into strips or quarter-rounds. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still made at home and served at restaurants and accommodations in Nihonmatsu City. Also, Nihonmatsu City is trying to gain the interest of a wide range of age groups, such as by creating a zakuzaku-themed song and a map of restaurants that serve zakuzaku, and also holding a world zakuzaku championship and zakuzaku recipe variation contest. ## Ingredients - taros: 4 - carrot: 1／2 - burdock root: 1／3 - slice of konjac: 1／3 - Japanese radish: 1／5 - dried shiitake mushrooms: 4 - Kombu: about 10 cm - dried sardines: 5 or 6 - dried bonito stock: 6 cups - soy sauce: 2-3 tablespoons ## Recipe 1. 1. Cut all ingredients into 1 cm cubes. Rehydrate the shiitake mushrooms and cut them. Pre-boil the taro to remove the sliminess. 2. 2. In a deep pot, add the soup stock and all of the ingredients except the taro and boil until soft. 3. 3. Next, add the taro, and when it becomes soft, season with soy sauce and serve. ## Provider Information provider : Recipe provided by: Mihoko Hiraide ![Image](Not found)" "# Cabbage Rice Cakes ｜ Our Regional Cuisines **Cuisine Name**: Cabbage Rice Cakes **Region**: Our Regional Cuisines ## Main Lore Areas Koriyama City ## Main Ingredients Used Cabbage, rice cakes ## History, Origin, and Related Events Cabbage rice cakes are a regional food which have been eaten in the Ose region of Koriyama City for over 80 years. It is said that they were created by rice- and cabbage-growing farmers while practicing self-sufficiency. The dish has a fun textural contrast between the entwined sauteed cabbages and freshly pounded rice cakes, and in recent years the cabbage rice cakes have endeared themselves in new arrangements, such as being combined with cheese into spring rolls, or having the rice cake replaced with rice flour dumplings.In the Ose region of Koriyama City, the regional food, cabbage rice cakes, have been eaten for over 80 years. The sauteed cabbages and freshly pounded rice cakes intertwine. The contrast of the cabbage's crisp texture and the soft rice cake make for a fun dish.Though a simple dish, in recent years the cabbage rice cakes have been combined with cheese into spring rolls, or the rice cakes replaced with rice flour dumplings for enjoyable adapted dishes. ## Opportunities and Times of Eating Habits Because it is an innovative dish that allows you to eat rice and cabbages without getting tired of them, you can eat them throughout the whole year.It is said that the dish was created by rice- and cabbage-growing farmers who were practicing self-sufficiency. It is a creative dish that skillfully allows you to eat large amounts of rice and cabbages without tiring of them. ## How to Eat Saute the cabbages and season with soy sauce, dash broth, and mirin, then mix with freshly pound rice cakes. Besides the seasoning and method of cooking differing slightly from household to household, the sweetness and texture of cabbages also changes depending on the season, so one unique feature of this dish is that the taste will differ depending on when you make it. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Besides typically being made at home, it is also served at restaurants. Additionally, it is sometimes served for lunch in elementary schools. In recent years, it has been introduced on TV shows, and has become a regional dish known nation-wide. ## Ingredients - Kirimochi (rectangular rice cakes): 4 squares - Cabbage (medium size): 1／2 head - Stir-fry oil: 1／2 tbsp - 【A】Sake: 1／2 tbsp - 【A】Mirin: 1／2 tbsp - 【A】Water: 125cc - 【B】Soy sauce: 15cc - 【B】Konbu (kelp) sauce: 30cc ## Recipe 1. 1. Boil kirimochi in boiling water for 2min, allowing it to reach your desired softness. Roughly chop the cabbage. 2. 2. Add stir-fry oil to heated pan, and quickly saute the cabbage. 3. 3. Add 【A】to 2, allowing the cabbage to reach your desired softness. 4. 4. Once the cabbage has softened, add the pre-mixed 【B】seasoning to adjust the flavor. 5. 5. Add the rice cakes from 1 and mix together. ## Provider Information provider : Recipe provided by: Ose Tea House ![Image](Not found)" "# Hokki meshi ｜ Our Regional Cuisines **Cuisine Name**: Hokki meshi **Region**: Our Regional Cuisines ## Main Lore Areas Soma City ## Main Ingredients Used Rice, Hokki-gai (shellfish) ## History, Origin, and Related Events Soma City has long been active in rice production. Even today, varieties such as Koshihikari and Hitomebore are produced, and the city is said to have the largest amount of shipments among the city's agricultural products (according to the Soma City website).In addition, Hokki-gai (shellfish) are often caught mainly in Matsukawaura, the only lagoon in Fukushima Prefecture. Fishing for hokki-gai has been conducted in the waters off Soma and Futaba since the Meiji era (1868-1912), and the area has long been known as a famous producer of hokki-gai. The mineral-rich seawater off the coast of Soma and Futaba influences the growth of hokki-gai, allowing them to be caught relatively large, with a sweet taste and soft texture.A local dish made by combining these two specialties is ""hokkimeshi. The rice absorbs the broth from the hokki-gai and becomes rich in umami. ## Opportunities and Times of Eating Habits Hokki-gai dishes are most commonly eaten from June to November. It is widely served at restaurants, lodging facilities, and homes. Originally, hokki-gai was also popular as fisherman's rice for busy fishermen to eat on board their boats, but it gradually came to be eaten on land as well. ## How to Eat Boil water, soy sauce, sugar, sake, and salt in a pot and cook hokki clams. Once the shellfish are removed from the pot, add rice to the pot, and when steaming, mix in the hokki-gai. Finish by sprinkling shiso leaves. When adding the hokki-gai shellfish, shredded ginger will reduce the smell of the shellfish and give the dish a refreshing taste. Carrots and hijiki are sometimes added in addition to hokki-gai. ## Efforts for Preservation and Succession It is made at home and served at restaurants. When the season of hokki clams comes, restaurants serving hokki-meshi around Matsukawaura put up banners to advertise their products. In addition, Fukushima Prefecture has published a recipe for hokki-meshi online. The prefecture also provides the recipe online so that people outside the prefecture can easily prepare it. ## Ingredients - White rice: 3 cups - Scallops: 4 to 8 pieces - Water: 3 cups (as you cook rice) - soy sauce: 4 tbsp. - Salt and sugar: A pinch - sake: 1／3 cup ## Recipe 1. 1. Wash rice and drain. 2. 2. Remove hokki-gai from the shell, cut open, remove the guts, rinse in salted water, and cut into 4 to 6 pieces. 3. 3. Combine water and seasoning liquid, bring to a boil, add hokki-gai clams, turn off the heat when they turn red, and remove the clams. 4. 4. Add the juice from 3 and rice and cook. 5. 5. When steaming the rice, add the removed shellfish.Add shredded ginger to the rice to remove the fishy smell. Sprinkle with shiso leaves (not included in the quantity) if desired. ## Provider Information provider : Mihoko Hiraide ![Image](Not found)" "# Sanma no popoyaki ｜ Our Regional Cuisines **Cuisine Name**: Sanma no popoyaki **Region**: Our Regional Cuisines ## Main Lore Areas Iwaki City ## Main Ingredients Used Pacific saury ## History, Origin, and Related Events Iwaki City has seven beaches, called ""Iwaki Nanahama,"" and there are many fishing ports around them. A wide variety of fish and shellfish are landed throughout the year, but saury is especially popular in the fall. Many local dishes are prepared using saury, including mirin-boshi (dried fish with mirin broth), grilled fish, and nanbanzuke (pickled saury), but the most commonly eaten dish is ""po-po yaki"" (grilled saury with pork belly). The most commonly eaten dish is ""Po-Po-Yaki,"" in which saury is minced, rolled up like a hamburger steak, and grilled. It is said that this dish got its name from the fact that when saury is grilled over charcoal, the oil from the saury causes the fire to blaze up into a roaring roar. ## Opportunities and Times of Eating Habits Originally, it was a popular dish for fishermen to eat on their boats. Fresh saury is caught in the fall, so it is chopped and cooked on board while it is still fresh. ## How to Eat Chop the prepared saury with a knife, add miso, ginger, chopped green onion, and potato starch, and roll into a ball. Bake in an oven or frying pan until browned and done. ## Efforts for Preservation and Succession In Iwaki City, products made with ingenuity by various processors are sold as frozen foods at supermarkets and as prepared foods at stores specializing in marine products. In addition, Iwaki City holds cooking classes to teach how to make po-por-yaki saury, and it is also served as a school lunch menu item at elementary schools. Efforts to pass on the tradition are being actively undertaken. ## Ingredients - saury: 2 fish - ginger: 1 piece - green onion: 1 stick - potato starch: 1 tbsp. - miso: 2 tbsp. - oil: Appropriate amount ## Recipe 1. 1. Finely chop the green onion and ginger. 2. 2. Remove the head and entrails from the saury, then peel and debone. 3. 3. Place saury on chopping board and tap with knife. 4. 4. Mix chopped green onion, ginger, miso and potato starch into the chopped saury and roll into a hamburger-like ball. 5. 5. Heat oil in a frying pan over high heat at first, and when both sides are browned, reduce heat to medium and cook until cooked through. ## Provider Information provider : Mihoko Hiraide ![Image](Not found)" "# Nishin no sanshozuke ｜ Our Regional Cuisines **Cuisine Name**: Nishin no sanshozuke **Region**: Our Regional Cuisines ## Main Lore Areas All over the Aizu region ## Main Ingredients Used Migaki nishin, leaves of sansho (Japanese pepper) ## History, Origin, and Related Events In the Edo period (1603-1868), when there was almost no distribution of raw fish in Fukushima, nishin caught in Hokkaido were dried and made into ""migaki nishin"" for distribution outside of Hokkaido. This fish was then transported to the Aizu region, where it came to be valued because it could be preserved and was a source of protein. In Fukushima, in particular, winters are long and crops are scarce for a long period of time, so food that could be stored for a long time was favored. Migaki nishin became a familiar foodstuff, and local dishes such as ""vinegared nishin"" came to be prepared.Nishin no sansho zuke"" (Nishin marinated in Japanese pepper) is another dish using migaki nishin, which is made by covering it with sansho leaves and seasoning it with soy sauce, vinegar, and sake. It is commonly eaten in the Aizu-Wakamatsu area, and is so familiar that there is a special bowl called a ""nishin-bachi"" for sansho pickles. The rectangular bowl is said to be made of Aizu Hongo-yaki pottery and matches the size of the migaki nishin. ## Opportunities and Times of Eating Habits It is most commonly eaten from spring to early summer, when sansho (Japanese pepper) is harvested. There are two types of migaki nishin: hard ""hon-koshi"" and slightly softer ""han-koshi,"" but in the past, hon-koshi was often used because of its high preservability and concentrated umami flavor. Because migakinishin has an odor, the purpose of this dish was to remove the odor and enrich the flavor by adding fresh sansho (Japanese pepper). ## How to Eat Place sansho leaves in a Nishin bowl, wash the Nishin thoroughly with a scrubbing brush, and arrange the Nishin with their heads removed in a tight line. Then the leaves are covered with vinegar, sake, and soy sauce, and the bowl is covered with a lid and weighted down with a weighted stone. After a few days to a week, the flavors will soak in well. For a delicious taste, you should also rehydrate the nigashin in the water in which rice is washed. ## Efforts for Preservation and Succession Nishin bowls for making sansho-zuke (Nishin-nishin) are still sold in Fukushima Prefecture, and the culture and dietary traditions continue to be passed down. ## Ingredients - rubbing the wrong way (e.g. a knife or pencil): 20 sticks - leaves of sansho (Japanese pepper): 1 palmful - vinegar: 1 cup - sake: 1 cup - soy sauce: 1 cup ## Recipe 1. 1. [Preparation] Wash nishin well with a scrubbing brush, wipe dry and remove the head. 2. 2. [Preparation] Remove Sansho leaves from the branches. 3. 3. Place the leaves in a nishin bowl, arrange the nishin tightly on top of the leaves, then add more sansho, then more nishin, and finally cover with the sansho leaves. 4. 4. Pour the vinegar, sake, and soy sauce mixture over the top of 3, cover with a lid, and place a weight on top. 5. 5. After 2 to 3 days, it is ready to eat. ## Provider Information provider : Mihoko Hiraide ![Image](Not found)" "# Kozuyu ｜ Our Regional Cuisines **Cuisine Name**: Kozuyu **Region**: Our Regional Cuisines ## Main Lore Areas Aizu region, excluding Minamiaizu ## Main Ingredients Used Scallops, kikurage, taro, itokon, dried shiitake mushrooms, mamefu (white bean curd), carrots, strawberries, etc. ## History, Origin, and Related Events In Fukushima Prefecture, there is a red lacquerware called Aizu-nuri. Kozuyu is a local dish made with a variety of ingredients such as kikurage (kikurage), warabi (bracken), and taro (taro) cooked in a soup stock made from scallops in a shallow ""teshio dish"". It is said that the name ""kozuyu"" was derived from ""kojyu-no-tsuyu,"" which means ""soup of kozu"" in Japanese.Kozuyu itself has been eaten for more than 100 years, and used to be served in two separate bowls, ""Ichi-no-jyu"" and ""Nii-no-jyu,"" or ""Ichi-no-Dew"" and ""Nii-Dew,"" but since around 1985, it has been served in a single bowl as ""kozuyu. A local dish similar to kozuyu is a soup called tsuyuju in Koriyama City. The ingredients are almost the same, except for the bean fu, and plenty of Fukushima ingredients are used. ## Opportunities and Times of Eating Habits It is usually served on a ""teshio dish"" during weddings and funerals. Among other occasions, it is an indispensable dish at weddings, and is served during banquets. Since kozuyu was enjoyed as a snack with sake, people were allowed to have as many cups of kozuyu as they wanted. Kozuyu has also been served at festivals and celebrations, and has been passed down through the generations as a dish for entertaining guests. It is said to be good luck to have seven or nine ingredients in a dish because of the odd number of ingredients. ## How to Eat Prepare each ingredient, cut it into bite-size pieces, simmer it in soup stock made from dried shiitake mushrooms and scallops, and season with soy sauce and salt to taste. The ingredients are characterized by a balance of both seafood such as scallops and mountain vegetables such as bracken and taro. In the past, some families used to add an egg omelet. Each family has its own way of cutting, ingredients, and seasoning, and each kozuyu is unique. ## Efforts for Preservation and Succession (Overview of the people who have passed on the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Although the number of households making kozuyu has decreased, the custom and culture of making kozuyu has been passed down from generation to generation. Retort pouches of kozuyu and kozuyu sets that even include a ""teshio dish"" are now available, making it easy to enjoy kozuyu. It is also available at lodging facilities and restaurants in Fukushima Prefecture. ## Ingredients - Scallops: 2 pieces - Jew's ear mushroom: 8 pieces - konjak thread: 1／4 ball - 1 dried shiitake mushroom: 1 piece - shiratama fu (bean curd): 4 tbsp. - carrot: 1／4 - boiled green bracken: a pinch - Hana-katsuo (dried bonito) soup stock: 4 cups - soy sauce: 1 to 2 tbsp. - sake: a little - Other ingredients used by each family (ginkgo, chikuwa, daikon radish, bamboo shoots, naruto, etc.): To taste ## Recipe 1. 1. Prep.Soak scallops in 1 cup water overnight and break into pieces.Soak kikurage mushrooms in 1 cup of water overnight and break into bite-sized pieces.Cut taro into ginkgo nut slices and boil to remove any sliminess.Cut konjak into 1cm length and boil.Put back the dried shiitake mushrooms, remove the stones from the mushrooms, and dice them. (Strain the soup).Soak shiratama-fu in water and drain.Cut carrots into ginkgo nut slices.Cut bracken into 2 cm lengths. 2. 2. Put the scallops and stock, shiitake mushrooms and stock, and broth in a saucepan and bring to a boil. 3. 3. Add carrot, kikurage and konjak and simmer until carrot becomes soft, then add taro and simmer until soft. 4. 4. Season 3 with soy sauce and sake. 5. 5. Finally, add the mamefu (white bean curd) and let it simmer for a minute. 6. 6. When ready to serve, top with boiled seasonal greens (spinach, kinugaya, etc.) and bracken. (Do not add too much shiitake mushrooms; enjoy the taste of the scallops) ## Provider Information provider : Mihoko Hiraide ![Image](Not found)" "# Ika ninjin ｜ Our Regional Cuisines **Cuisine Name**: Ika ninjin **Region**: Our Regional Cuisines ## Main Lore Areas Fukushima City ## Main Ingredients Used Squid, carrots ## History, Origin, and Related Events Ika-ninjin is a side dish made by finely slicing surumeika and carrots and marinating them in a sweet and spicy sauce made of soy sauce, coarse soybean paste, and mirin (sweet sake). It has been eaten for more than 100 years, and the seasoning varies from household to household. It has been eaten for over 100 years, and each family has its own unique flavor. It has been used as a flavor for snacks, and has been arranged in various ways such as kakiage and takikomi-gohan (cooked rice).It is said to be similar to Matsumae pickles, a local dish of Hokkaido, with the difference that Matsumae pickles contain kombu (kelp) and ika carrots do not. However, there is a theory that Matsumae-zuke is the root of ika-carrots, or vice versa, and the two dishes are often thought to have a connection. ## Opportunities and Times of Eating Habits Although it is now eaten as a common side dish all year round, it was originally made as a preserved food in winter. The ika carrots, which are made by marinating them in dipping sauce for several days, lasted for a long time, and were therefore very useful in Fukushima, where it is difficult to harvest crops in winter due to the abundant snowfall. It is also an indispensable local dish for the New Year. It is a favorite as a side dish for rice as well as a snack for sake. ## How to Eat Marinate finely chopped surumeika and carrots in a sauce made of roughly chopped Japanese common bean curd (or mirin), sake, and soy sauce. Let sit for half a day to finish, but the flavor will soak in more if left to marinate for a few days. In some areas, the carrots are sometimes sprinkled with sesame seeds, which adds a flavor that makes the dish even more delicious. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Even today, the dish is easily made at home. It has also become widely known throughout the country due to the media coverage of celebrities from Fukushima. It has also been commercialized, and many people buy it as a souvenir or as a tax return gift from hometowns. ## Ingredients - Japanese common squid: 1 large piece - carrot: 1 carrot - A] Zarame (soybean sprouts): 2 tbsp. - A] Sake: 200cc - A] Soy sauce: 65cc ## Recipe 1. 1. Cut surumeika into 3 equal pieces lengthwise, then finely shred into thin strips. 2. 2. Cut carrots into strips about the same length as the surumeika. 3. 3. Combine all ingredients in 【A】, bring to a boil until the coarse meal is dissolved, and cool. 4. 4. Put the surumeika and carrots together in a bowl, add 3, zap and mix, and then leave to marinate. ## Provider Information provider : Mihoko Hiraide ![Image](Not found)" "# Mitsume no Botamochi (Sweet bean-filled rice cakes) ｜ Our Regional Cuisines **Cuisine Name**: Mitsume no Botamochi (Sweet bean-filled rice cakes) **Region**: Our Regional Cuisines ## Main Lore Areas All of Ibaraki Prefecture ## Main Ingredients Used Glutinous rice flour, Short-grain rice, Red bean Paste ## History, Origin, and Related Events Mitsumeno Botamochi' refers to the large rice cakes eaten three days after the birth of the first child. There is a theory that the origin of Botamochi dates back to a time when it was difficult to obtain sufficient food, when mothers were fed large Botamochi made of nutritious glutinous rice and red beans to nourish their children immediately after giving birth. It is also said that there was a custom of distributing food packed in boxes to relatives and neighbors, greeting them as the baby was born. While this tradition was observed in many regions during the Edo period, it is currently limited to certain areas, including Ibaraki Prefecture (such as Kashima City, Kamisu City, Mito City), as well as some regions in Chiba Prefecture (Choshi City, Ichihara City), Kanagawa Prefecture, Aichi Prefecture, and others. In recent times, the practice of making 'Mitsumeno Botamochi' at home has become less common, and it is often purchased or ordered from traditional Japanese sweet shops. ## Opportunities and Times of Eating Habits The parents on the husband's side usually prepare and serve it on the third day after the baby is born, but it may also be prepared by them or the mother's parents. The only time ""Mitsume-no-Botamochi"" is eaten or distributed to relatives is when the first child is born. It is not done after the second child. ## How to Eat After cooking and Glutinous rice flour and Short-grain rice, spread them in a box without mashing or shaping, and then layer red bean paste on top. When eating, cut into bite-size pieces. ""Sometimes, instead of using a box, three larger-than-usual round rice cakes (botamochi) are prepared. The most important thing about ""mitsume no botamochi"" is that it is large. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In Ibaraki Prefecture, known as the leading rice-producing region in the Kanto area, the tradition of harvesting rice and red beans has been passed down from ancient times to the present day. Even now, this custom continues without interruption throughout Ibaraki Prefecture. Furthermore, 'Mitsumeno Botamochi' is also available at traditional Japanese sweet shops and similar confectionery stores. ## Ingredients - Glutinous rice flour: 300g - Short-grain rice: 100g - Red bean paste: 300g - Water: 660cc - Black Sesame Seeds (or sesame seeds): 20g ## Recipe 1. 1. Wash rice well and Soak the rice in water for 15minutes, then cook it for 20 minutes. Rest 15 minutes after the heat is turned off. 2. 2. Serve rice into a box, etc., and add sweet bean paste and black sesame seeds on top. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)" "# Aka-mochi (Red Rice Cake) ｜ Our Regional Cuisines **Cuisine Name**: Aka-mochi (Red Rice Cake) **Region**: Our Regional Cuisines ## Main Lore Areas Kanasago Region and others ## Main Ingredients Used Red Corn Flour, Kinako (Roasted soybean flour), Sugar ## History, Origin, and Related Events Aka-mochi is a red-colored rice cake made from red corn flour. It is said that around the Kamakura period (1185-1333), Anyo Shonin, the founder of Amidadera Temple, brought the seeds of corn, the ingredient of ""aka-mochi"" (red rice cake), from his native Gunma Prefecture to Nagasu, Bando City, and introduced them there. When the Tone River floods due to heavy rainfall, most crops along the river are adversely affected by water damage, but only tall corn avoided flood damage. Because rice wasn't as abundantly harvested as it is now, it is believed that 'Akamochi,' made from corn, became a source of food. Corn is an annual grass of the Poaceae family. In the summer, it produces ears, and as the autumn harvest approaches, the nutritious grain changes to a reddish-purple color. 'Akamochi' is made by grinding this into powder, and it cannot be made without red corn flour. ecause it can be cultivated in regions where rice and wheat may have difficulty growing, it was often grown in areas prone to flooding, such as rural areas along the Tone River, Naka River (Nakagawa), and Kuji River. However, nowadays, with land improvement leading to the creation of paddy fields, the number of people cultivating corn has become limited, and obtaining corn flour consistently has become challenging. In an era when rice cultivation was not as reliable due to weather conditions and other factors, 'Akamochi' was eaten not only as a staple food to fill the stomach but also enjoyed as a snack during breaks from agricultural work. ## Opportunities and Times of Eating Habits It is said that in the past, it was often made during the autumn season when red corn floure was harvested and was used as a staple food, but nowadays, as red corn flour is rare, people rarely eat it. ## How to Eat After thoroughly mixing corn flour with hot water, create dumplings with a diameter of about 5 cm and a thickness of about 1 cm, then boil them in boiling water. At this time, to ensure even cooking, it is good to make a dent in the center so that can cook evenly. When the red dumplings begin to float to the surface, scoop them up and sprinkle with sweet red bean paste, kinako (roasted soybean flour), or other toppings to enjoy. Mochi made with red corn flour tends to become hard when it cools down, so it's better to eat it while it's still warm. If it becomes too hard, you can reboil it to make it soft again before eating. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.) Nowadays, with the difficulty of obtaining red corn flour, only a few children have ever eaten it. For this reason, ""aka-mochi"" are made as part of cooking classes held at school to teach local food culture. ## Ingredients - Red Corn Flour: 300g - Hot Water: 320ml - Kinako (Roasted soybean flour): 6g - Sugar: 2g ## Recipe 1. 1. Put the flour in a bowl, mix while adding hot water, and shape it into a round shape when it becomes as soft as earlobe. 2. 2. Place the formed red corn flour ball into boiling water, remove them once they float, and then serve them hot with a sprinkle of kinako (roasted soybean flour). ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)" "# Kaiso Yose (Seaweed Yose) ｜ Our Regional Cuisines **Cuisine Name**: Kaiso Yose (Seaweed Yose) **Region**: Our Regional Cuisines ## Main Lore Areas Kashima City, Namekata City ## Main Ingredients Used Seaweed, Soy Sauce ## History, Origin, and Related Events ""Kaiso Yose(=Seaweed yose)"" is a local dish eaten along the Kashima coast, extending from Kashima in Ibaraki Prefecture to Choshi in Chiba Prefecture. One of these is kotojitsunomata and tsunomata, which are the main ingredients of ""Kaiso Yose(=Seaweed yose)"".The Katsuraura coast is blessed with various marine delicacies because it is a convergence point where the Kuroshio Current and Oyashio Current collide. Choshi Port boasts the highest volume of catches in Japan, and in addition to fish, you can also catch an abundance of seaweed. ""Kotojitsunomata"" is a 20-cm-tall seaweed that attaches to rocks in the intertidal zone. It is said to be named after the shape of its branches, which resemble the pegs that support the strings of a koto, a traditional Japanese musical instrument. Taking advantage of its property to thicken when heated and solidify when cooled, it was historically used as soap and adhesive. At the end of the year, merchants from Choshi came to sell ""kotojitsunomata"" for New Year's, and ""seaweed yose"" came to be made into Osechi dishes. ## Opportunities and Times of Eating Habits In the southeastern Rokkou region (the name originates from the combination of ""ka"" from Kashima District and ""gyo"" from Namekata District), ""Kaiso Yose(=Seaweed yose)"" is an essential dish during the New Year.Its refreshing flavor makes it a popular palate cleanser during the rich and flavorful New Year's Osechi cuisine, providing a contrast to the intense tastes of other dishes. ## How to Eat After thoroughly washing and removing dirt from the ""kotojitsunomata"", place it in boiling water and cook until it thickens. Pour it into molds after the mixture has thickened, pour it into molds, cool, and cut into bite-size pieces. It has a refreshing flavor that allows you to fully enjoy the aroma of the sea, it is often eaten with soy sauce along with bonito flakes, green onions, and chili pepper on top. As an arrangement of ""Kaiso Yose(=Seaweed yose)"", you can enjoy different flavors and textures by incorporating finely chopped carrots and burdock, adding firmness to the dish. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.) In the Rokkou region, even today, many households continue the tradition of preparing ""Kaiso Yose(=Seaweed yose)"" as part of their New Year's Osechi cuisine as the year-end approaches. ## Ingredients - Seaweed(kotojitsunomata): 400g - Water: 300cc - Soy Sauce: 80g ## Recipe 1. 1. Wash Seaweed to remove any foreign materials and soak it overnight in a quantity of water. 2. 2. Place them in a pot and simmer until they become tender and sticky 3. 3. Pour the mixture into a mold, let it cool, and allow it to set 4. 4. Cut into pieces and eat with soy sauce, or shichimi, wasabi, or ginger soy sauce to taste. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)" "# Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron) ｜ Our Regional Cuisines **Cuisine Name**: Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron) **Region**: Our Regional Cuisines ## Main Lore Areas Northern Region ## Main Ingredients Used Daikon radish, yuzu, vinegar, Kombu (=kelp) ## History, Origin, and Related Events Ibaraki is one of the prefectures in Japan thriving with agriculture, which boasts the top harvest of vegetables like green pepper, lotus root and Gobou (=Burdock), and yuzu is also harvested. In general, yuzu is grown in the mild climate and it’s often grown in Shikoku Region (South-east of Japan). On the other hand, it is also harvested in Saitama Prefecture and Ibaraki Prefecture in Kanto Region. Green yuzu is available in the market from August until October, then yellow yuzu takes over after it’s getting cooler.‘Yuzu Daikon’ is a local cuisine not only in Ibaraki, but also in wider area in Kanto. Daikon radish is dried under the sun light after cut into rounds. It used to be seen often that daikon was hanged outside of the house in winter. ## Opportunities and Times of Eating Habits It is served as one of the traditional new year dishes in the northern region. People also have it as an appetizer or starter in the daily meals because of the vinegar taste. ## How to Eat Slice daikon radish into round with 2~3mm thick, then sun-dry for 2days. We recommend to use bigger daikon because it gets smaller after dried. Soak dried daikon, then roll julienne-cut yuzu with the daikon, and tie the roll with 3mm-thick kombu kelp. Marinate the rolls with Awase-zu (sweet and sour dressing) and serve it after 2days.You can make the dish to lightly pickle daikon with salt instead of drying it. Also, it can be a prep-meal because vinegar acts as preservative. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)‘Yuzu Daikon’ is still served as a traditional food during new year season in the northern region. Juice, pepper and jam using yuzu are made to promote the collaboration with agriculture, manufacture and retail industry. ## Ingredients - Daikon radish: 1 (small) - Yuzu: 4 - [‘Awase-zu’ sweet and sour dressing)] Vinegar: 150cc - [‘Awase-zu’ sweet and sour dressing)] Water: 100cc - [‘Awase-zu’ sweet and sour dressing)] Sugar: 120g - [‘Awase-zu’ sweet and sour dressing)] Salt: 3 and 1／2 tbsp. - Kombu (Kelp): 20g ## Recipe 1. 1. Slice daikon radish into round with 2~3mm thick, then sun-dry for 2days. (Soak them before rolling) 2. 2. Slice yuzu into the same thickness of daikon. 3. 3. Roll 1 and 2 together, then tie up with 3mm-thickness of kombu kelp. 4. 4. Heat Awasezu dressing. Pour it onto the rolls with the dressing is hot. Serve them after 2days. ## Provider Information provider : Nakagawa Cooking Art College ![Image](Not found)" "# Soboro Natto/Shoboro Natto (Natto mixed with Dried strips of Daikon radish) ｜ Our Regional Cuisines **Cuisine Name**: Soboro Natto/Shoboro Natto (Natto mixed with Dried strips of Daikon radish) **Region**: Our Regional Cuisines ## Main Lore Areas Central Region of the Prefecture ## Main Ingredients Used Natto (fermented soybean), Wariboshi Daikon(=Dried strips of Daikon radish), Soy sauce, ""Mirin (=sweet rice wine)"", Sake ## History, Origin, and Related Events In Mito City, making natto was popular to enjoy early small soybeans harvested before typhoon season. ’Shoboro’ is a dialect of ‘Soboro’ meaning ‘powdered’ or ‘minced’. People made natto with soybeans harvested in the autumn, and made efforts to keep natto longer when they provided natto to their neighbors or temples. ’Soboro natto’ is a traditional dish in Mito City prepared by marinating natto and dried strips of daikon radish with salt and soy sauce. Dried strips of daikon radish were exposed to the sun and cold wind for 3days, then frozen by night wind on the last day. The texture is crispy.Natto is well-known product in Mito City. Yoshiie Minamoto, a samurai in the late Heian Period (about 11th century) loved natto when he ate simmered soybeans wrapped with straws in Mito City. Natto had offered to Samurai ‘Shogun’ General since then, and both soybeans and straws were easy to obtain for ordinary people, natto has been popular since then. Small soybean is grown in the city to survive flood from the Naka River, and it distinguishes natto in Mito from other natto.Natto is still prepared in some homes in Ibaragi Prefecture. Home-made natto has strong smell and unique flavor. That makes people who get used to eat natto commercially sold surprised. There is a traditional natto dish you can’t find anywhere other than Mito City and the central region of the prefecture; that’s ‘Soboro/Shoboro Natto’. Daikon radish is also harvested a lot in Ibaragi Prefecture, and every home prepared dried strip daikon radish as a preservative food. When they get not-stringy natto, they mixed it with dried strips and marinated them together. It’s a common ordinally dish because it’s easy to prepare. We can say it is created to keep natto longer by adding not only dried strips but also soy sauce and mirin (sweet rice wine). ## Opportunities and Times of Eating Habits It still has been made at home now. It is prevailed as an ordinally food, especially in the central region, because of nutritious ingredients like natto and dried strips of daikon radish. ## How to Eat Cut dried strips of daikon radish into a bite-size after soaked, then mix with natto. Marinate with natto sauce or soy sauce, then leave for a month before serving. It matches well with cooked rice or serves as an appetizer because of saltiness. You can enjoy different texture of soft natto and crunchy daikon. People enjoys various adjustment with this dish now. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is prepared in many homes, or you can buy one in supermarkets. ‘Soboro Natto’ sold in the famous natto stores in Mito is a popular souvenir among tourists.Information provided by Associate Prof. Emiko Ishijima from Ibaragi University ## Ingredients - Mito Natto: 150g - Wariboshi Daikon(=Dried strips of Daikon radish): 300g - Salt: 2 tsp. - Soy sauce or Natto sauce: ## Recipe 1. 1. Rince Wariboshi Daikon(=Dried strips of Daikon radish), then drain well. Dry them on a flat strainer. Sprinkle half amount of salt and mix well. 2. 2. Add the rest of salt to natto, then stir well until white bubbles come out. Add 1 and mix them well. 3. 3. Add soy sauce or natto sauce to 2 for flavor, then refrigerate it. It’s the best to eat when the taste blend well. ## Provider Information provider : Associate Prof. Emiko Ishijima from Ibaragi University Faculty of Education ![Image](Not found)" "# Koi no Karaage (Fried carp) ｜ Our Regional Cuisines **Cuisine Name**: Koi no Karaage (Fried carp) **Region**: Our Regional Cuisines ## Main Lore Areas Southern region, Kasumigaura, Namegata City, Tsuchiura City ## Main Ingredients Used Carp ## History, Origin, and Related Events In Kasumigaura, the second largest lake in Japan in terms of area, carp farming began in the late 1960s, mainly in the Kitaura area, and today it is the area that produces the most carp in the country. Carp has long been known as a high-grade fish along with sea bream, and was favored by the imperial family and aristocracy during the Nara and Heian periods. Later, carp became widespread among the populace, and a variety of carp dishes became popular. It is said that carp become dragons when they climb up the Ryumon Falls, and they are a symbol of good fortune used as a metaphor for success in life. It was customary to serve carp on ceremonial occasions such as betrothal banquets, as well as to pregnant women, due to its rich nutrients.Carp are raised in Kasumigaura over a period of one to three years. Year-old carp are commonly used in a sashimi dish called ""koi no arai"" because their smaller bones do not easily hurt the mouth. Two- to three-year-old female carp have eggs, making them suitable for dishes such as ""koi no kanroni"" (carp stewed in sweetened soy sauce). The availability of carp of various sizes is thought to be the reason why other carp dishes such as ""koikoku"" (carp stewed in miso soup) and ""koi no umani"" (carp stewed in sugar, soy sauce, and sake) have gained popularity. Today, fried carp is one of the most popular carp dishes for both children and adults. ## Opportunities and Times of Eating Habits Since there is no particular season for farm-raised carp, they are eaten throughout the year. ""Koi no Karaage (Fried carp)"" is popular among children because it is fried and can be eaten with the bones intact. It is also included in school lunch menus. ## How to Eat Carp fillets are coated with potato starch and fried in oil. The method of preparing ""Koi no Karaage (Fried carp)"" varies from household to household and restaurant to restaurant. They can be seasoned with common seasonings and fried, and served with a dipping sauce.The most important part of preparing carp is to remove the fishy smell, which can be eliminated by repeatedly rinsing the carp. As hot water will affect the flavor of the carp, it is important to use cool water when rinsing the carp. If selecting carp, make sure to use live carp, as freshness is important. It is also key to avoid damaging the internal organs. If bile or undigested food comes into contact with the flesh, it will cause it to smell and discolor, so preparation must be done with the utmost care. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)School lunch programs use cooked and frozen carp for frying. It is also served as a local dish. ""Koi no Karaage (Fried carp)"" is also available at supermarkets, roadside stations, and restaurants in the Kasumigaura area. A carp farmer in the Kasumigaura-Kitaura area is selling frozen carp fillets that have been pre-processed and vacuum-packed while still fresh, in an effort to make local carp dishes more readily available.In Namegata City, carp is professionally deboned, with the small bones cut, so that the fish can be eaten with the bones intact. The carp is then prepared for drying, frozen, and served as a local dish in school lunches. “Fried carp” has become a popular menu item for school lunches. ## Ingredients - Carp fillets: 200g - Potato starch: 1・1／2 tbsp. - Cooking oil: Appropriate quantity - 【Sauce】 Soy sauce: 45ml - 【Sauce】 Vinegar: 40ml - 【Sauce】 Sugar: 45g - 【Sauce】 Sesame oil: 1 tsp. - 【Sauce】 Ginger (grated）: 10g - 【Sauce】 Japanese chili pepper powder: 1／5 tsp. - Spring onion: 20g ## Recipe 1. 1. Peel the skin and scales from the carp and slice the carp into three pieces. 2. 2. Cut the carp into thin slices, using a knife to cut through the small bones in the meat so that they can be eaten. 3. 3. Coat in potato starch and fry. 4. 4. Combine the sauce ingredients in a pot, heat, and dip the freshly fried carp in the sauce. 5. 5. Serve with shredded spring onion. ## Provider Information provider : Reiko Arata, Professor, ""Department of Health and Nutrition"", ""Faculty of Human Sciences"", ""Tokiwa University""/Collaborators: Takemi Ebisawa (President, Kitaura Fishery Association, chef), Keiko Ebisawa, Eiko Maie (President, Ibaraki Prefecture Eating Habits Promotion Council) ![Image](Not found)" "# Gosaitzuke ｜ Our Regional Cuisines **Cuisine Name**: Gosaitzuke **Region**: Our Regional Cuisines ## Main Lore Areas Rokko region, Kashima, Hokota ## Main Ingredients Used Pacific saury, daikon radish ## History, Origin, and Related Events The ""Kashima Sea"", which stretches from Oarai in Ibaraki Prefecture to Inubosaki in Chiba Prefecture, is an excellent fishing area where the ""Oyashio"" Current and ""Kuroshio"" Current collide. During the Showa period, both before and after the war, great numbers of sardines were caught in autumn and distributed to households. The sardines, which can be caught in large quantities, are pickled in salt from around November. Once they’re fermented, they’re pickled together with daikon radishes. “Gosaitzuke” has long been loved as a local hometown winter dish and was an important source of protein for commoners.As for the origin of the name, it’s described in Hokota Culture No. 35 (A Study of the Etymology of “Gosaitzuke” and its Production Method by Katsusaburo Ishizaki). The small sardines with very little fat which were suitable for ""gosaitzuke"" were called “Kosai,” which later changed to “gosai.” Other than that, there are also various theories that it’s called ""gosaitzuke"" because it’s pickled by the second wife (gosai; gosaitzuke) or because it uses five ingredients (gosai).In the past each household had its own flavor of ""gosaitzuke"" and it was wildly popular, but in recent years the number of households making ""gosaitzuke"" has been decreasing due to the amount of time and effort involved in making it, and because the traditional way of making it cannot be used due to global warming. Also, ""gosaitzuke"" is now being made from Pacific saury because the sardine catch is decreasing and their appearance is poor due to a loss of shape. ## Opportunities and Times of Eating Habits Sardines were used in the past, and ""gosaitzuke"" made with anchovies were regarded as especially delicious. Pacific saury has come to be used more as the sardine catch has decreased, and now ""gosaitzuke"" is eaten as a winter preserved and fermented food from the end of November to around February, the season when fresh Pacific saury is available. ## How to Eat Remove the head and innards from the Pacific saury, wash the belly under running water several times to thoroughly wash out the blood and fat, then cut the Pacific saury into 4 to 5 equal-sized pieces. After two weeks to a month, sprinkle the Pacific saury with salt and marinate in a barrel, after which the Pacific saury must be washed again with water to remove blood and fat. Bite-sized half-moon slices of daikon radish, Pacific saury, red chili pepper, yuzu juice and peels, and salt are added repeatedly in that order for pickling. Store in a cool, dark place or in the refrigerator. Remove the water produced during the pickling process and it will be ready to eat after 2 weeks.It can be eaten as it is, but it’s also said that it’s preferable to wash the finished ""gosaitzuke"" once with water to remove the saltiness and then add a small amount of soy sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)There are fewer opportunities to make ""gosaitzuke"" at home due to the difficulty of the process. However, in order to pass down this flavor to the new generation, local fresh fish shops are making and selling ""gosaitzuke"" using their own particular production methods. Some grocery stores are also making it for commercial use. ## Ingredients - Pacific saury: 20 fish - Salt: 50g - Additional salt: 30–40g - Daikon radish: 10 radishes - Carrots: 2 carrots - Yuzu peels: 3 pieces - Red chili pepper: 5 chilis ## Recipe 1. 1. Remove the head and innards of the Pacific saury and wash the blood out thoroughly under running water. 2. 2. Without cutting the Pacific saury, salt it evenly and pickle it for 2–3 weeks. (There’s also a method of pickling it after cutting it into chunks, but the finished shape will be nicer if you pickle it whole. If the temperature is high or if you pickle it indoors, store it in the refrigerator and wait for fermentation.) 3. 3. After properly soaking it, wash it well while changing the water many times, then cut it into 5 pieces and sprinkle it evenly with additional salt. 4. 4. Roughly chop the daikon radishes, cut the carrots into thick strips, cut the red peppers into round pieces, and cut the yuzu peels into strips. 5. 5. Alternately layer (a) daikon radishes and carrots, (b) fish, (c) yuzu peels and chili peppers in this order in a barrel and place a weight on top to pickle. It will be completed after about 2 weeks of pickling. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Unagi no hobiki ni (eel stewed in a hobiki) ｜ Our Regional Cuisines **Cuisine Name**: Unagi no hobiki ni (eel stewed in a hobiki) **Region**: Our Regional Cuisines ## Main Lore Areas Tone River, Kasumigaura area ## Main Ingredients Used Eel ## History, Origin, and Related Events Kasumigaura is the second largest lake in Japan. It is abundant in freshwater fish like smelt, whitebait, eels, and crucian carp because of the rich plankton and interaction with the sea. The natural eels caught in Kasumigaura and the Tone River basin are famous, making the area a popular destination. Ryugasaki City's Ushiku-numa is considered the birthplace of eel bowls. Even today, there is a street called “Eel Road” where many long-established eel restaurants stand side by side.Eels are considered a luxury food, but in the past, they were caught frequently in this area, and eel dishes were commonly eaten in Ibaraki Prefecture. To make a quick and sumptuous dish for sudden visitors, etc., the leftover eels were frozen. Unagi no hobiki is a dish made from frozen eels.The “hobiki” in this dish refers to the sailboat with its huge white sails that were used for fishing in Kasumigaura. In March 2018, the technique of sail seine fishing in Kasumigaura was selected as a National Intangible Folk Cultural Property. Sail trawlers used wind power to pull the seine while fishing. The sight of dozens of sailboats with white sails floating on the lake was famous in Kasumigaura. However, because it was impossible to fish when there was no wind, and because the sails were so large, it was risky to fish with them in a gust of wind. Therefore, fishing is now carried out by mechanical trawlers. The dish is now called “eels in sail” because it is decorated with bamboo leaves that resemble sailboats with their huge, pure white sails. Today, the sailboat operates for sightseeing from spring to fall. ## Opportunities and Times of Eating Habits Eels are prepared for occasions such as when there are unexpected guests or for hospitality. Natural eels are said to be in season from June to October. Eels from Kasumigaura are rare eels that do not migrate to the river or sea. ## How to Eat To prepare the eel dish, start by boiling the sake in a pot. Add eels, soy sauce, and sugar to make them fluffy. Once the broth is simmering, remove the eel and let it simmer further. Pour the broth over the eel and serve. Boil the eel with more sake to make it fluffier. Before eating, prepare a large bamboo branch and decorate it to look like a sailboat.You can also serve the eel dish over rice as a bowl of unadon (rice topped with eel). Additionally, it is sometimes served with condiments such as sansho (Japanese pepper). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although it is no longer as popular as it used to be due to its luxury status, it is still occasionally prepared and consumed on special occasions. ## Ingredients - Eels: 480g (4 small eels, grilled white) - Soy sauce: 80ml - Sugar: 80g - Sake: 300ml ## Recipe 1. 1. Put sake in a saucepan and bring to a boil, then add eel, sugar and soy sauce. 2. 2. When the liquid is reduced to about half, remove the eel and pour the remaining cooking liquid over the eel. 3. 3. Serve the eel on rice in an bowl or on a plate and pour the simmered broth over it. ## Provider Information provider : ""A Taste of Ibaraki"": A Menu of Local Dishes, Shoku-Sai- Hyaku-Kei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)" "# Iwashi no unohana zuke(Pickled sardines with soy pulp) ｜ Our Regional Cuisines **Cuisine Name**: Iwashi no unohana zuke(Pickled sardines with soy pulp) **Region**: Our Regional Cuisines ## Main Lore Areas Northern region ## Main Ingredients Used Sardines, soy pulp, yuzu ## History, Origin, and Related Events While Ibaraki Prefecture is renowned as one of the most agricultural prefectures in Japan, it is also a fishery prefecture. The offshore areas of the prefecture are rich in fishing grounds where the Oyashio and Kuroshio currents intersect, and a variety of seafood is landed every season. The Otsu and Hiragata fishing ports in Kitaibaraki City catch a large amount of mackerel and sardines, and the Otsu fishing port is the largest net fishing port in the prefecture, boasting an annual catch of several tens of thousands of tons. The mackerel and sardines are caught and eaten fresh as sashimi or grilled and are also processed into dried and canned fish.In Ibaraki Prefecture, which is blessed with such seafood, one of the local dishes that has long been popular is pickled sardines with soy pulp. The fresh sardines, which are abundantly available, are preserved for a long time by marinating them in a mixture of vinegar and soy pulp, therefore the dish has been valued locally as a preserved food. ## Opportunities and Times of Eating Habits Since pickled sardines with soy pulp was also eaten as an Osechi (New Year's Day) dish, each household used sardines harvested in November to make this dish. It is also has been eaten as a daily preserved food in addition to the Osechi dish. ## How to Eat Remove the head, entrails, and bones from fresh sardines, rinse in cold water, sprinkle with salt, and let it rest for several hours. Then, remove the salt with water and soak the sardines in vinegar for at least 10 hours; after 10 hours, soak them in vinegar with sugar added for another 10 hours. The preservation power is increased by soaking the fish in vinegar. On the other hand, soy pulp is also roasted with vinegar and sugar, then cooled to allow the flavors to blend. Finally, mix the sardines with vinegared sardines, soy pulp, yuzu peel, red pepper, sesame seeds, and salt. This dish can be served as a snack with sake or with rice. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It can be purchased in stores in the city. ## Ingredients - sardines: 9 - salt: 100 g - vinegar (A): 100cc - soy pulp: 100 g - shredded carrot: 30 g - sugar: 3 tablespoons - vinegar (B): 3 tablespoons - yuzu: 1／2 piece - red hot pepper: A little bit ## Recipe 1. 1. Wash sardines well and open them by hand to remove the middle and belly bones. Wipe dry, sprinkle with salt, and marinate for about 30 minutes. Divide the vinegar into two parts and wash the salted sardines in one part. Prepare a bat, lay out the sardines, pour the remaining vinegar into the bat, and marinate for at least 30 minutes. 2. 2. In a saucepan, dry roast the soy pulp, sugar, vinegar, red hot pepper, and carrot strips until the water evaporates, then stir in the yuzu strips and allow to cool completely. Squeeze the juice from the remaining yuzu and mix it into the soy pulp. 3. 3. Open the sardines from step 2, wipe off the vinegar, and lightly grip them between the soy pulp to give them proper shapes. Sprinkle the skin with the soy pulp as well. 4. 4. Serve in bowls. This recipe does not keep well in storage, so eat as soon as possible. ## Provider Information provider : ""A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council ![Image](Not found)" "# Clam Rice ｜ Our Regional Cuisines **Cuisine Name**: Clam Rice **Region**: Our Regional Cuisines ## Main Lore Areas All regions of the prefecture ## Main Ingredients Used Clams, shiitake mushrooms, carrots ## History, Origin, and Related Events The Kashima-nada Sea, which stretches from Oarai Cape in Ibaraki Prefecture to Inubosaki in Chiba Prefecture, is blessed with an abundance of seafood due to the tidal convergence of the Oyashio and Kuroshio currents. In the sandy coastal areas of Kashima-nada, large clams can be caught in spring before they release their eggs. Clam exceeding 10 cm are sometimes caught and sold at high prices in the market under the name of “Kashima-nada Clams.” Officially called “Chosen Hamaguri (Korean Clams)” in Japanese, the clams have been branded as “Kashima-nada Clams” through prefectural-wide efforts since 1995 as they could easily be mistaken for an imported product if sold under this name.Today, most of the clams available in Japan are imported, with domestically produced clams accounting for only 10% of total production, making them a rare commodity, more than half of which are caught in the Kashima-nada Sea. In order to preserve the rare “Kashima-nada Clams,” the three fishing cooperatives of Oarai-cho, Kashima-nada, and Hasaki have been working to preserve the clams through strict management, including rotational fishing.Although clams are now rare, they were once a familiar delicacy in Ibaraki Prefecture, as they were often caught in the coastal areas of Oarai and Rokko. Freshly caught clams have been enjoyed in a variety of ways, from raw or grilled, to an ingredient in miso soup or steamed. Clam rice is another classic clam dish that is often eaten in Japanese households. ## Opportunities and Times of Eating Habits While spring is said to be the best season for clams, Kashima-nada Clams are in season from June to July, just before the spawning season, when their meat is firmer and their flavor richer.Because the shells of clams differ in size and hinge shape, they never fit into other shells once the meat is removed, making them the perfect dish to serve on festive occasions such as weddings, Girls' Day, and New Year's Day. When clams were plentiful, clam rice was often prepared with different seasonings according to each household, regardless of the time of the year. ## How to Eat Cut the clams into bite-size pieces and sauté quickly in oil with julienned carrots and shiitake mushrooms, seasoning to taste. Be careful not to overcook the clams, as they’ll become too tough. Add the remaining cooking liquid and water to the rice, cook, and finally mix in the ingredients and serve. The plump texture and flavor of the clams can be fully appreciated in this dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, clam rice is still prepared at home. It’s also sold as a station bento lunch box at Oarai Station and is popular among tourists. ## Ingredients - rice: 3 cups - peeled clams: 300 g - fresh shiitake mushrooms: 7 - carrot: 50 g - soy sauce: 3 tablespoons - sugar: 1 tbsp - sake: 3 tablespoons - soup stock: 3／4 cup - salad oil: 1 tablespoon - mitsuba: A few sprigs ## Recipe 1. 1. Cut the clams into bite-sized pieces and julienne the carrots and shiitake mushrooms. Stir-fry the ingredients in oil and season. Separate the cooked ingredients from the liquid. 2. 2. Add water and the remaining cooking liquid to the rice and cook. Once the rice is done, top with the cooked ingredients, steam for about 10 minutes, and then combine. 3. 3. Sprinkle the clam rice with Japanese wild parsley leaves for color. ## Provider Information provider : ""A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council ![Image](Not found)" "# Pumpkin itoko-ni ｜ Our Regional Cuisines **Cuisine Name**: Pumpkin itoko-ni **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Pumpkin, red beans, and soy sauce ## History, Origin, and Related Events Ibaraki Prefecture is a production area of high-quality pumpkins such as Edosaki pumpkins, which are highly evaluated in the market, Naka pumpkins, and Miyako pumpkins. Its pumpkin production volume is among the top in Japan as well, and pumpkin dishes were often eaten during the winter solstice. One of the most popular pumpkin dishes was pumpkin stew. Pumpkin itoko-ni, which is boiled with adzuki beans, has become a staple dish for the winter solstice.Itoko-ni refers to a stew made mainly from vegetables and beans. It is said that this dish originated from boiling and eating the vegetables and beans that were offered at New Year's, Obon, and other celebrations after the event. There are various theories about the origin of the name, one of which is that since each type of vegetable is boiled separately and the Japanese term for this, “meimei,” is also the pronunciation for the word “nieces,” fellow nieces would be cousins, the word for which is “itoko” in Japanese. Also, there is a theory that because the vegetables are cooked “oioi” - that is, one after another - and this is also the pronunciation for “nephews” in Japanese, fellow nephews would be cousins. Another theory is that vegetables and beans come from fields and are like cousins.Because pumpkins can be stored for a long time, they were a valuable source of nutrition during times when food was scarce. There are various theories as to why we eat pumpkins on the winter solstice, but it is said that the custom of eating highly nutritious pumpkins that have been preserved in hopes that one will be able to healthily survive the cold season when the harvest of vegetables is scarce has been handed down until today. In addition, red beans can be stored for a long time and are highly nutritious, so pumpkin itoko-ni is popular as a local dish to survive the winter without catching a cold. Furthermore, it is thought that people started eating pumpkin itoko-ni made with red beans and pumpkins, to bring in good luck as the red color of red beans is said to ward off evil spirits. ## Opportunities and Times of Eating Habits Pumpkins are harvested in summer, but since they can be stored for a long time, they were stored after harvesting and eaten during the cold winter to compensate for nutritional deficiencies. In particular, the winter solstice, when the hours of daylight are the shortest, is a time when the body weakens, so the custom of eating pumpkin itoko-ni made by simmering pumpkin and red beans with high nutritional value took root. ## How to Eat Soak the red beans in water overnight and boil until soft. Also, cut the pumpkin into 5 cm cubes and boil them with seasonings such as soy sauce, sugar, and salt. Add red beans halfway through and let them blend in before serving. As an easy variation, you can shorten the cooking time by using red bean amanatto. In this case, you can skip the sugar. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now, it is made at home in winter. During the winter solstice, there are areas where it is served as part of school lunches. ## Ingredients - pumpkin: 600g - red beans: 50g - [A] soy sauce: 1 tablespoon - [A] salt: 1 teaspoon - [A] sugar: 2 tablespoons - [A] sake: 1／3 cup - [A] water: 1 cup ## Recipe 1. 1. Soak the red beans in water overnight and boil until soft. 2. 2. Cut the pumpkin into 5 cm cubes, put A in a pot, and simmer over medium heat. Add 1 halfway through. ## Provider Information provider : Recipe provided by: “Ibaraki’s Flavors - Local Cuisine Menu Collection: Shoku, Aya, Hyaku, Kei” (Cooperation: Ibaraki Diet Improvement Promoters Council) ![Image](Not found)" "# Ogura Renkon (Ogura Lotus Root) ｜ Our Regional Cuisines **Cuisine Name**: Ogura Renkon (Ogura Lotus Root) **Region**: Our Regional Cuisines ## Main Lore Areas All areas of Ibaraki and areas around Kasumigaura ## Main Ingredients Used Lotus root, adzuki beans ## History, Origin, and Related Events Ibaraki Prefecture's lotus root ranks first in Japan in terms of both the volume of its shipments and the area where it is planted, boasting a share of over 50% of the domestic market. Areas around Kasumigaura are blessed with abundant water and fertile wetlands, so the cultivation of lotus root is thriving. The period in which lotus root is harvested in Kasumigaura is from July to March. At this time of year, all lotus stems and leaves are cut down to stop them from growing, and by doing this, the lotus roots, which lie underground, slowly accumulate starch. The longer they stay in the mud, the more starch they gain, which gives summer lotus root a crispy texture, and winter lotus root a fluffy, delicate flavor.Since adzuki beans also come from Ibaraki Prefecture, 'ogura renkon' has long been made at home, as it can be made with locally available ingredients. Other regions also have a local dish called 'adzuki renkon' or 'renkon adzuki stew,' but the key to Ibaraki's version is that it is stewed with adzuki beans to give it a 'shiho-iro' color. 'Shiho' is another name for Mt. Tsukuba, a famous mountain in Ibaraki Prefecture, which came to be called Shiho (purple peak) because the surface of the mountain turns red in the morning and evening sunlight. ## Opportunities and Times of Eating Habits The hole in the lotus root causes it to be known as a lucky food which 'can foresee the future,' and the red color of azuki beans too, is believed to ward off evil spirits, making them indispensable for New Year's celebrations and other festive occasions. For this reason, 'ogura renkon' is also an essential dish to be served up on New Year's Day. ## How to Eat Peel and cut the lotus root into 5 cm round slices, stuff adzuki beans into the holes and place in a pot. Add enough water to cover the lotus root and simmer slowly over low heat for 2 to 3 hours. When the lotus root and adzuki beans become soft, add sugar and salt to taste, and cool slowly to allow the flavors to blend before eating. At this time, it is best to cut the lotus root into 1 cm thick slices to make them easier to eat.If you use canned adzuki beans or such like, they will not get that 'shiho-iro,' color so it is important to cook the adzuki beans together with the lotus root from when they are still beans. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, it is sometimes made and eaten at home during the New Year's holiday. ## Ingredients - lotus root: 200g - adzuki beans: 25g - sugar: 100g - salt: 1／4 teaspoon ## Recipe 1. 1. Peel and slice the lotus root into 5 cm round slices. 2. 2. Arrange the lotus root in a pan with the holes facing up and arrange them squarely next to each other. 3. 3. Clean and wash the adzuki beans. Fill the holes of the lotus root with the adzuki beans, but be careful not to overfill them, or the lotus root will break. 4. 4. Add enough water to cover the lotus root and simmer slowly over low heat until the it and the adzuki beans become tender. When the water starts to get low, add more and simmer for 2 to 3 hours. Simmer slowly over low heat because adzuki beans will pop out of the holes in the lotus root if simmered over high heat. 5. 5. When the lotus root and adzuki beans are softened, add sugar and salt to taste. 6. 6. Cool slowly and cut into 1 cm round slices. ## Provider Information provider : ""A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council ![Image](Not found)" "# Gomoku Inarizushi ｜ Our Regional Cuisines **Cuisine Name**: Gomoku Inarizushi **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Fried tofu pouches, rice, carrot, burdock root, shiitake mushroom ## History, Origin, and Related Events Agriculture has been practiced since ancient times in Ibaraki prefecture to take advantage of the year-round temperate climate and good water quality. Living up to its reputation as an ""Agricultural Prefecture,"" Ibaraki boasts the top-class production in Japan of numerous vegetables including napa cabbage, lotus root, green bell pepper, and produces all kinds of ingredients ranging from vegetables to meat. ""Gomoku Inarizushi"" has been well-known for many years as a regional cuisine that features local agricultural products.Kasama City is home to Kasama Inari Shrine, one of the three major Inari shrines in Japan, where citizens and pilgrims have been offering ""Gomoku Inarizushi"" since long ago. Even today, the town is livened up by this practice. ""Kasama Inarizushi"" is known for using a wide range of ingredients such as carrot, burdock root, and shiitake mushroom that are often included in ""Gomoku"" (five ingredients), as well as locally produced soba (buckwheat noodles), chestnut, and maitake mushroom. The Inarizushi made with colorful ingredients has a beautiful appearance. ## Opportunities and Times of Eating Habits It is eaten in many different situations throughout the year. It is popular not only with adults but with children as well. ## How to Eat Oil is removed from the fried tofu, then it is simmered with seasonings such as sugar, mirin, and soy sauce until the flavor is absorbed. Ingredients such as carrot, burdock root, and shiitake mushroom are cut into thin strips to make them easier to eat, then stir-fried, seasoned, and mixed evenly with the rice. The rice that has been mixed thoroughly with the ingredients is stuffed into the fried tofu pouches, then placed on a plate with the open side facing up so that the filling is visible. There are an endless amount of variations, such as mixing in glutinous rice to make it more of a sticky rice, or featuring seasonal flavors by adding edamame in the summer and gingko nuts in the winter. Ibaraki prefecture is also known as the production area of ""Hitachi Aki-Soba,"" a trademarked soba variety that has garnered high praise from soba artisans around the country, so variations using soba are also popular. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)A community revitalization group called ""Kasama Inarizushi Inakichikai"" was established in Kasama City to share the charms of Kasama Inarizushi through events such as Kasama Inarizushi workshops, Kasama Hatsu-uma Inarizushi Festival, and Inarizushi contests. ## Ingredients - Fried tofu pouch: 200g - [A] Sugar: 3 tablespoons - [A] Mirin: 1 teaspoon - [A] Soy sauce: 3 teaspoons - [A] Dashi stock: 2 cups - Maitake mushroom: 80g - Shiitake mushroom: 80g - Carrot: 80g - Burdock root: 80g - Edamame: 80g - Green beans: 40g - Shirataki noodles: 80g - Oil: 1 tablespoon - [B] Soy sauce: 2 tablespoons - [B] Sugar: 1 tablespoon - [B] Sake: 2 tablespoons - Rice: 320g ## Recipe 1. 1. Cut the fried tofu pouches into two pieces, blanch to remove the oil, then simmer with the [A] seasonings. 2. 2. Cut the carrots and burdock root into this strips, and soak the burdock root in water to remove the bitterness. Cut the shirataki noodles into 3-4 cm lengths, and cut the shiitake mushroom into thin strips. 3. 3. Heat the oil in a pan, stir-fry the ingredients from step 2, tear the maitake mushrooms by hand and add them into the pan, and season with the [B] seasonings. 4. 4. Add the ingredients from step 3 into regular cooked rice, and mix until evenly incorporated. 5. 5. Boil green beans and cut into thin strips. Firmly stuff the mixture from step 4 into the fried tofu pouches from step 1, fold down the edge of the fried tofu to shape, then top with white sesame seeds and thinly sliced green beans. ## Provider Information provider : ""A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council ![Image](Not found)" "# Komo dofu ｜ Our Regional Cuisines **Cuisine Name**: Komo dofu **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Tofu ## History, Origin, and Related Events Taking advantage of its mild year-round climate and abundant water quality, Ibaraki Prefecture has long been a center of agriculture. While the prefecture is famous for such crops as lotus root, green peppers, and burdocks, it also grows locally the soybeans that are used to make natto, Ibaraki Prefecture's signature fermented soybeans. Small soybeans are processed into natto (fermented soybeans) and large soybeans are processed into tofu. One of Ibaraki Prefecture's local dishes using such soybeans is ""komo-dofu.Komodofu"" is tofu wrapped in straw wrappings and boiled in salted water, just like natto (fermented soybeans). In addition to Ibaraki Prefecture, it is also made in Fukushima, Gunma, Gifu, and some other prefectures.Tofu is said to have originated in China during the Han Dynasty, 2,000 years ago, and was later brought to Japan during the Nara Period through Japanese envoys to the Tang Dynasty. What was valued in vegetarian cooking at temples eventually spread among the general public, and by the Edo period, tofu shops were already thriving.At a time when meat was not easily available, tofu was an important foodstuff from which to obtain protein. However, since tofu did not last long, villagers would bring straw to the store, fill it with tofu, and boil it in a large pot with salt to make this dish, which is said to have been born from the mutual support of the common people. ## Opportunities and Times of Eating Habits In the central part of the prefecture, it has been a popular dish for weddings and funerals. In recent years, however, the availability of straw dough has decreased, so it is less likely to be made at home. ## How to Eat Drain the tofu and place it in the straw wrapper, then roll it in straw to shape it. Boil the tofu in boiling salted water and place the tofu in the straw wrapper. When the tofu becomes firm, remove it from the straw wrapper and let it cool. Finally, slowly simmer the tofu in broth and let it sit overnight before eating. Tofu is usually eaten dipped in soy sauce or vinegared miso paste.When the tofu is removed from the straw wrapper, the traces of straw create a beautiful pattern, and the slight aroma and color of the straw is transferred to the tofu, giving it a simple flavor that is unique to ""komo-dofu"".In addition, when the tofu is packed in straw wrappings, edamame (green soybeans), azuki (red beans), and chopped carrots are added to give the tofu a bright cross-section when it is cut. Because of its ability to soak up flavors, tofu is also used in a variety of other ways, such as marinated in oil or added to tofu with meat.If you do not have a straw mat, you can use a bamboo mat to make the carrots. When using a makisu, the tofu is first boiled, then rolled up and seasoned as it becomes firm. ## Efforts for Preservation and Succession Ibaraki Prefecture collaborated with Ibaraki University, local high schools, NPOs, etc. to create a pamphlet on ""tsuto-dofu"". The pamphlet covers everything from the origins of ""tsuto-dofu"" to recipes with modern twists. ## Ingredients - Tofu: 4 - [A (for 2 servings)] Soy sauce: 1 cup - [A] Mirin: 1／2 cup - [A] Sugar: 1 cup - [A] Sake: 1／2 cup - [A] Water: 2 cups - straw: ## Recipe 1. 1. Clean straw and make straw wrappings. 2. 2. Drain the tofu in hot water, drain in a colander, and break into pieces before it cools down. 3. 3. Put the tofu in the straw and tie it tightly with a kite string. 4. 4. Put seasoning A in a saucepan and bring to a boil, then add the tofu from the straw wrapper and simmer until the flavors are absorbed. 5. 5. Cut into bite-size pieces. ## Provider Information provider : ""A Taste of Ibaraki: A Menu of Local Dishes, Shoku-Sai Hyakkei"" (Cooperation: Ibaraki Prefecture Council of Dietary Improvement Promotion Workers) ![Image](Not found)" "# Sudarebu no gomazuae ｜ Our Regional Cuisines **Cuisine Name**: Sudarebu no gomazuae **Region**: Our Regional Cuisines ## Main Lore Areas Yuki City ## Main Ingredients Used sudare-bu, white sesame, vinegar, sugar, soy sauce ## History, Origin, and Related Events Sudare-bu with sesame paste is a local dish produced in Yuki City, Ibaraki Prefecture. The western part of the city, where Yuki City is located, has many sunny days throughout the year and has long been rich in agriculture, benefiting from the Tone and Kinugawa Rivers, and producing a variety of foods such as rice, wheat, soybeans, and buckwheat. The northern part, where Yuki Castle was located, prospered as a castle town, and many temples were built there. One of the ingredients used in the vegetarian dishes eaten there was sudare-bu. It is said to have been made to preserve wheat, and was already being eaten in the late Edo period, making it a valuable foodstuff at that time.Other prefectures also have sudare-fu, but Yuki City's sudare-bu is made by adding flour back into the gluten extracted from wheat flour and kneading it well, then spreading it thinly and sprinkling salt over the entire surface. After boiling it, it is spread on a bamboo mat and dried in the sun. Yakifu is a type of fu that preserves well, but Yuki City's sudare-bu is made by sprinkling salt over raw fu, heating it, and then drying it, thereby achieving a higher level of preservation.It is made entirely by hand, and even today its production is limited, so it is eaten only in Yuki City.In addition to ""sudare-bu with sesame vinegar,"" it is also used in simmered dishes and soups. ## Opportunities and Times of Eating Habits Since it takes a lot of time and effort to make, sudare-bu is considered a valuable foodstuff and was eaten on special occasions such as weddings and funerals. Nowadays, it is also eaten during family gatherings, such as during the Obon season. ## How to Eat Soak the fu in water overnight, cut into 1 cm pieces, and mix with sesame paste, vinegar, and soy sauce. Since sudare-bu has a lot of salt on it, it is important to remove the salt when soaking it in water.Many households add wakame seaweed or cucumbers as a modern twist.The salt sprinkled on the fu during the making process increases the strength of the gluten and gives it a firmer texture than normal fu. ## Efforts for Preservation and Succession The ""sudare-bu with sesame vinegar"" is served at school lunches. They are also working to educate children about the ingredients and taste through various arrangements, such as using it as pizza dough to make it easier for children to eat sudare-bu. ## Ingredients - sudarebu: 2 pieces - white sesame seeds: 3 tbsp. - [A] Vinegar: 3 tbsp. - [A] Sugar: 2 tbsp. - [A] Soy sauce: 1 tbsp. - red ginger: A pinch ## Recipe 1. 1. Soak sudare-bu in water overnight and cut into 1cm pieces. 2. 2. Roast sesame seeds, grind half in a mortar and pestle, add A, and grind further. 3. 3. Drain off the water, mix 1 with 2, and garnish with red ginger. ## Provider Information provider : ""A Taste of Ibaraki: A Menu of Local Dishes, Shoku-Sai Hyakkei"" (Cooperation: Ibaraki Prefecture Council of Dietary Improvement Promotion Workers) ![Image](Not found)" "# Hoshiimo ｜ Our Regional Cuisines **Cuisine Name**: Hoshiimo **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used sweet potatoes ## History, Origin, and Related Events Dried sweet potatoes are a processed sweet potato product that is popular among men and women of all ages. Ibaraki Prefecture is the top producer of dried sweet potatoes in Japan. Hitachinaka City, Tokai Village, and Naka City produce most of it.Dried sweet potatoes are said to have originated in Shizuoka Prefecture, where they were introduced to Japan after Osawa Gonemon saved a ship from Satsuma (now Kagoshima Prefecture) that was in distress. As the cultivation of sweet potatoes spread in Shizuoka Prefecture, a man named Shozo Kuribayashi came up with the idea of boiling sweet potatoes, cutting them into thin slices with a knife, and then drying them. This is said to have been the beginning of ""dried taro."" Because of its convenience in that it could be eaten at any time and preserved, it quickly spread to the Kanto region.Later, Terunuma Kantaro, who was lost off the coast of Shizuoka Prefecture, began making dried shiitake in Ibaraki Prefecture from the dried shiitake he had seen in Shizuoka Prefecture. Then, it is said that production of dried taro increased dramatically when Toshichi Yuasa and Kihei Koike, who ran a rice cracker shop in Nakaminato City (present-day Hitachinaka City), began to produce and sell dried taro. At Horide Shrine in Ajigaura, there is a bust of Kibei as the person who popularized ""dried sweet potatoes.Production of dried taro practically stopped after the war, when sweet potatoes replaced other staple foods, but was revived after the war with the encouragement of the prefectural government. ## Opportunities and Times of Eating Habits Because the strong winds blowing from the sea are used to dry the taro, the main shipping period is from November to mid-March. However, because it is a preserved food, it is eaten throughout the year. Because the process is simple, sweet potatoes are often made at home, and the sight of sweet potatoes drying under the eaves of the roofs used to be a winter tradition.Nowadays, sweet potatoes are popular as a snack for children and for snacking when one is hungry. ## How to Eat Steam sweet potatoes, cut them into thin slices, and hang them outside to dry. When the water has evaporated and the sweet potatoes have dried out, it is time to eat them. The simple sweetness and crunchy texture are popular among children. It can be eaten as is for a satisfying meal, but it can also be used in many other ways, such as in kakiage (deep-fried oysters), pound cake, or chiffon cake batter. ## Efforts for Preservation and Succession Since it is simply steamed, cut, and dried, it is still made at home. Dried taro is also used in school lunches, and people can experience the process of making dried taro.The variety of dried taro varieties and products available today, from everyday use to high-end gift-giving, is also thought to be a driving force for the continuation of the dried taro tradition.The ""Hitachinaka-Tokai-Naka Hikaimo Council"" has been established by farmers who produce dried sweet potatoes, and is making efforts to promote dried sweet potatoes. ## Ingredients - sweet potato: As needed (3 sweet potatoes: 750g) ## Recipe 1. 1. Steam sweet potatoes with skin on until tender. 2. 2. Peel the sweet potatoes while still hot. Peel the skin thickly to remove the scum. Cut the top and bottom of the sweet potato into thicker slices to remove any scum. 3. 3. Cut the sweet potatoes lengthwise into 1 cm pieces. While the sweet potatoes are still soft, use a piano wire or fishing line (or silk thread) along the fibers to make clean cuts. 4. 4. Arrange them in a colander without overlapping. Dry in the sun for 1 week in a well-ventilated place. When the fish can be peeled off the colander, turn it over and hang it to dry on both sides. ## Provider Information provider : Atsuko Watanabe, Professor, Department of Food and Health Science, College of Life Science, Ibaraki Christian University ![Image](Not found)" "# Tagane mochi ｜ Our Regional Cuisines **Cuisine Name**: Tagane mochi **Region**: Our Regional Cuisines ## Main Lore Areas Southern region, Shikagyo region ## Main Ingredients Used Glutinous rice, Uruchi rice ## History, Origin, and Related Events Ibaraki Prefecture is still famous for its rice fields and is one of the best rice-producing regions in Japan. Taking advantage of its mild year-round climate and rich water quality, rice cultivation has flourished in Ibaraki since ancient times. Ibaraki Prefecture has also long been known for its glutinous rice, which is used not only to make rice cakes, but also to make other dishes such as rice cakes.Glutinous rice is not only used to make rice cakes, but is also used to make sekihan (red rice) and okowa (glutinous rice with red beans), and is often eaten on New Year's Day and other special occasions. One of the most popular rice cake dishes in Ibaraki Prefecture is ""tagane-mochi. The word ""tagane"" is said to be an archaic word for ""shitogi,"" which is made by soaking raw rice in water and then pounding it into a firm dough.Tagane mochi is a local dish widely eaten in Ibaraki Prefecture, especially in the southern part of the prefecture. The southern part of Ibaraki Prefecture is a granary surrounded by Kasumigaura, the second largest lake in Japan, and the Tone River, which is said to have led to the production of a variety of rice cakes, including ""tagane mochi,"" made with glutinous and non-glutinous rice that is abundant in the area.Tagane mochi is made by mixing glutinous rice with Uruchi rice, which is usually eaten as rice. The shape is flat and oval like a sea cucumber, and they are eaten baked or fried. The rice cake is made by adding beans, aonori (green laver), or other ingredients, and each household has its own unique way of making tagane mochi.In Ishioka City and Kasumigaura City, they are traditionally made with aonori (green laver). In Ogo, in the northern part of the prefecture, soybeans and white sesame seeds are added, and in Hokota City, in the Kagyo region, shiso seeds are added. It seems that each region of the prefecture had its own version of ""tagane mochi. ## Opportunities and Times of Eating Habits Like other rice cakes, tagane mochi is most commonly eaten at New Year's. In Ishioka City, tagane mochi is sold at confectionery stores and is also eaten on a daily basis. Even now, when New Year's Day approaches, many supermarkets and roadside stations sell them. ## How to Eat Glutinous rice that has been washed and soaked in water overnight is combined with Uruchi rice that has been soaked in water for one hour and steamed in a steamer for one hour. Then, while pounding with a rice cake pounder, mix in aonori (green laver), salt, white sesame seeds, and other ingredients, and shape into a sea cucumber. Before it becomes too hard, cut it into 1 cm thick slices, bake, and eat. When eaten, the rice balls and beans have a chewy texture. You can also enjoy the flavor of nori (seaweed).It is often eaten simply with soy sauce, but it is sometimes added to ozoni.Thinly sliced ""tagane mochi"" can also be deep-fried and eaten like a rice cracker. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being made at home, they can be purchased at confectionary stores (in Ishioka City) and, depending on the region, at roadside stations and supermarkets. There are various types of ""Tagane mochi"" sold, including those with green laver, soybeans, green soybeans, sesame, and shiso seeds, depending on the region. ## Ingredients - Glutinous rice: 3.5 cups - Uruchi-rice: 1.5 cups - salt: 2 tsp (10g) - Aonori (green laver): 3 1／3 tbsp (10g) - white sesame seeds: 2 tbsp or more (20g) - Beating powder (potato starch): to taste ## Recipe 1. 1. Wash glutinous rice and soak overnight; wash and soak Uruchi rice in water for 1 hour. 2. 2. Combine and drain, then steam in a steamer for 1 hour. 3. 3. Mix salt, aonori (green laver) and white sesame seeds while pounding with a rice cake pounder. 4. 4. Shape into a shape of a monkfish and sprinkle with flour. 5. 5. Cut into 1cm thick pieces after about 1 hour. When it becomes hard, bake and eat. ## Provider Information provider : Reiko Arata, Professor, Department of Health and Nutrition, Faculty of Human Sciences, Tokiwa University ![Image](Not found)" "# Shikinbai ｜ Our Regional Cuisines **Cuisine Name**: Shikinbai **Region**: Our Regional Cuisines ## Main Lore Areas Mito City ## Main Ingredients Used Ume plum, red perilla, salt ## History, Origin, and Related Events Kairakuen Garden in Mito, one of the three most famous gardens in Japan, is famous for its plum blossoms, with 3,000 ume trees of about 100 varieties. Kairakuen was created by Nariaki Tokugawa, the ninth head of the Tokugawa family of the Mito domain. There are two reasons why Nariaki planted many plum trees. One reason is that the plum tree, as the flower that heralds the arrival of spring, makes people feel positive about the future. And the sour taste of the plum fruit was the best food for the military, as it quenched thirst and fatigue, which led to the planting of many plum trees.In order to make effective use of all the plums harvested at Kairakuen, Prince Nariaki invented the ""Shikinbai"" plum tree. Clean, undamaged plums are used for umeboshi (pickled plums) and umeshu (plum wine), while damaged or unsightly plums are beaten with a mallet to remove the seeds, and only the flesh is pickled with shiso (a type of perilla). It is also called ""Ume-bishio.In addition to Kairakuen, Ibaraki Prefecture has many other famous ume viewing spots, such as Koudoukan in Mito City and Mount Tsukuba. In recent years, however, the Ibaraki Prefecture's brand-name ume, Hitachino-ume, has been gaining popularity, and ume has become a specialty in terms of food as well. ## Opportunities and Times of Eating Habits Ume fruit is harvested from mid to late June, but is eaten throughout the year because it is a preserved food. ## How to Eat Remove the seeds by tapping the ume with a mallet while they are still slightly firm. Sprinkle salt to 10% to 15% of the weight of the plums and mix well. Prepare red shiso (about 10% of the weight of plums), wash, remove dirt, sprinkle with salt, and let sit for about half a day. Then, black scum will come out, so remove it before adding to the plums. After a while, the color of the red shiso transfers to the plums, and the plums take on a beautiful color.It can be used as an accompaniment to white rice or porridge, or as an ingredient in onigiri (rice ball), and has a wide range of uses. In summer, it can be served with chopped cucumbers for a refreshing meal even when the appetite wanes. ## Efforts for Preservation and Succession (Overview of the people who have passed on the dish, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Many households still make ume paste as part of their ""ume work. Kairakuen Garden also sells ""Shikinbai"" made from plums harvested in the garden, which is popular as a souvenir. ## Ingredients - Japanese apricot(Ume plum): 10 plums - Salt: 10-15% of the weight of the pulp, excluding seeds - Red perilla: 10% of the weight of the pulp without seeds - Salt for removing red perilla scum: 10% of the weight of red perilla ## Recipe 1. 1. Wash the plums in water, place them in a colander, carefully wipe them dry one by one, and put them in a thick plastic bag. Put them in a thick plastic bag and break the fruits by hitting them on a hard table with a wooden pestle. 2. 2. Break into pieces several times to remove the seeds. If the fruit is soft and ripe, you can break it by hand. 3. 3. Weigh the pulp of the berries without the seeds, and prepare 10 to 15% of the weight in salt. If the fruit can be stored at room temperature, 15% salt can be used. 10% salt can be used if the fruit can be stored in the refrigerator. You can use refined salt or natural salt, as you prefer. 4. 4. Wash the jars, sterilize them by boiling, and dry them completely. Avoid metal lids as they corrode easily. Add plums and salt. 5. 5. Shake the jar to distribute the salt throughout; shake the jar morning and evening to distribute the salt throughout for 4 to 5 days, and store in a cool, dark place until the red perilla is ready to use. If red perilla is already available, proceed immediately to 6. 6. 6. Sprinkle red perilla with a quantity of salt in two batches, blanch the perilla with salt, and squeeze out the scum each time. When the water is thoroughly squeezed out, break it up and add it to the jar. 7. 7. Shake the jar to distribute the red perilla leaves. If the ume vinegar has risen, the color will turn a beautiful reddish-purple immediately. 8. 8. Remove and shake the jar once a day or so to distribute the reddish-purple color over the entire surface until the entire surface is nicely colored. 10% salt should always be stored in the refrigerator, otherwise it should also be stored in a cool, dark place. 9. 9. When the whole mixture is smooth and has passed the heat, the salt will acclimate and it will be delicious. Until then, store in the refrigerator or in a cool, dark place. If you want to make it smoother, you can put it in a food processor in step 2 and then pickle it. ## Provider Information provider : Nakagawa Gakuen Culinary Arts College ![Image](Not found)" "# Niai ｜ Our Regional Cuisines **Cuisine Name**: Niai **Region**: Our Regional Cuisines ## Main Lore Areas Central area of the prefecture ## Main Ingredients Used Lotus root, burdock, carrot, shirataki noodles, dried shiitake mushrooms, fried tofu ## History, Origin, and Related Events Ibaraki Prefecture has one of the largest areas of arable land in Japan and harvests a large number of vegetables such as lotus roots, burdock roots and green onions throughout the year. Particularly in the lakeside area of Kasumigaura, the cultivation of lotus root is flourishing, and the amount of lotus root planted and produced is the largest in Japan. In Ibaraki Prefecture, a vegetable kingdom, local cuisine using local vegetables is still deeply rooted, and one of the dishes is ""Niai"". “Niai” is a local cuisine of the Shimoichi region located in the eastern part of Mito City. It has a long history and is made of lotus root, burdock root and other ingredients that are specialties of Ibaraki Prefecture. There are many theories as to the origin of the name, but it is said that the name “Niai” came from two words “Niru” (boil) and ""Aeru” (toss). It was served as a dish for entertaining people in areas where there were many ""Koyasukou"" (an association held on the 19th of each month to pray to “Koyasugami”, a god of fertility, childbirth and childrearing for the safe delivery of a child). “Niai” is a dish that is not sold at the supermarket, but is mainly made at home. The cooking method is quite simple, but differences in ingredients and seasoning appear in different families. ## Opportunities and Times of Eating Habits It is made with many locally available ingredients such as burdock root and spinach. Originally, it was a local delicacy for New Year's holidays and celebrations in the Mito area, and was an essential part of the celebrations. Because it is seasoned with vinegar, it keeps well for a long time and is eaten on a daily basis. It is also served at weddings and funerals, and during Buddhist ceremonies, it is made into a white dish without carrots. ## How to Eat Stir-fry spinach cut into chunks, shredded carrots, burdock root, fried tofu, etc. Once cooked, season with broth, soy sauce, etc., and finally pour vinegar over the top and simmer. The special feature of this dish is that it is cooked using only the seasonings and the water content of the vegetables. The flavor of the broth and the refreshing taste of the vinegar is good, and it is eaten with a sprinkling of white sesame seeds, if desired. ## Efforts for Preservation and Succession It is served in school lunches at elementary schools in Ibaraki Prefecture. ## Ingredients - monk's quarters: 200g - carrot: 100g - lotus root: 100g - dried shiitake mushroom: 5 pieces - sheet-like waterfall: 1 - fried tofu: 1 - oil: 3 tbsp. - [A] Soy sauce: 4 tbsp. - [A] Sugar: 1 1／2 tbsp. - [A] Vinegar: 2 tbsp. - dashi stock: 1／2 cup - white sesame seeds: 2 tbsp. ## Recipe 1. 1. Return dried shiitake mushrooms to water and cut into thin strips. 2. 2. Cut the thick ones into quarters and the thin ones in half, then slice into thin strips. 3. 3. Cut burdock root and carrot into matchstick-sized pieces. 4. 4. Drain off the fried bean curd and cut into small pieces, and run the shirataki through boiling water with salt. 5. 5. Put oil in a pan and saute burdock root, carrot, lotus root, deep-fried tofu, shirataki mushrooms, and shiitake mushrooms, in that order, add soup stock and A, and cook. 6. 6. When burdocks become soft, add vinegar, mix well, cover tightly, turn off the heat and steam. 7. 7. Leave it like this until the next day, transfer to another bowl, sprinkle with white sesame seeds, and serve. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)" "# Tsuke Kenchin ｜ Our Regional Cuisines **Cuisine Name**: Tsuke Kenchin **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Soba, taro, radish, carrots, konjac, tofu, raw shiitake mushrooms ## History, Origin, and Related Events Soba (buckwheat) has been widely cultivated in Ibaraki Prefecture since the Edo period (1603 - 1868) due to the large temperature difference between morning and evening and the large amount of sloping land with good drainage. Even today, the region has one of the largest harvests after Hokkaido, Nagano and Tochigi prefectures, and is also known as a soba production area in the Kanto region. In 1978, Ibaraki Prefecture began breeding soba varieties to create ""Hitachi Aki Soba,"" which is a high-quality brand name in terms of both taste and aroma. Its aroma has gained such a reputation that it is used at some of the best soba restaurants in the Tokyo area, and has many fans outside of the prefecture as well. In Ibaraki Prefecture, where root vegetables are plentiful, ""Kenchin Jiru"" is often made, and it has become customary to eat ""Kenchin Jiru"" with soba noodles. It is said that “Tsuke Kenchin” (dipping soba noodles into Kenchin Jiru) was already being eaten in the late Edo period. The custom of eating soba noodles by “Tsuke Kenchin” at the New Year of the old calendar (on February 3, today's Setsubun) is said to have spread from the Mito domain. Even today, it is still eaten throughout Ibaraki Prefecture, especially in the northern part, and is a local cuisine with deep roots in the region. ## Opportunities and Times of Eating Habits In mid-November, when most of the harvest is done, people used to make ""tsuke-kenchin"" or ""kenchin-soba"" as part of the feast for the festival.Nowadays, kenchin-soba can be eaten all year round, but it is especially popular in the fall and winter months, when new buckwheat noodles are produced, due to the cold weather.It is still widely eaten in restaurants and homes throughout the prefecture. Each household has its own unique style of using seasonal ingredients for its ""Kenchin Jiru"". ## How to Eat The soup is made by stir-frying taro, radish, burdock root, konnyaku, green onion, carrot, etc., and seasoned with miso, soy sauce, and mirin, and served with zaru soba (buckwheat noodles). Thick buckwheat noodles are used as the main ingredient. When soba noodles are added to the ""Kenchin Jiru"", it is called ""Kenchin Soba"". Although kenchin-soba is also eaten in other prefectures, tsuke-kenchin is a way of eating soba unique to this region. ## Efforts for Preservation and Succession The information is disseminated through various media, including the prefectural government's website, along with the introduction of ""Hitachi-Aki Soba,"" a brand variety of Ibaraki Prefecture's buckwheat noodles. Fairs and campaigns related to ""Hitachi-Aki Soba"" are held during the season of new ""Hitachi-Aki Soba,"" and ""Tsuke-kenchin"" is also promoted extensively at this time. ## Ingredients - burdock root: 40g - radish: 100g - carrot: 40g - taro: 4 pcs. - konnyaku: 1／3 sheet - tofu: 1／2 tofu - fresh shiitake mushroom: 3 pieces - dried taro's stem: 5g - soup stock: 6 cups - red miso: 3 tbsp. - Salad oil: 2 tbsp. - buckwheat noodles: 4 servings ## Recipe 1. 1. Cut burdock root into small pieces, soak in water to remove the scum, cut radish and carrot into chunks, and shiitake mushroom into thin strips. 2. 2. Cut taro into round slices, tear konnyaku into bite-size pieces, and return taro's stem to water and cut into small pieces about 1 cm in diameter. 3. 3. Dice tofu into 1 cm cubes. 4. 4. Saute 1 and 2 in oil until softened, then add broth and simmer slowly. 5. 5. When the ingredients come to a boil, add the red miso paste and tofu and bring to a simmer. 6. 6. Boil soba noodles, rinse in cold water, and serve with kenchin-jiru. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)" "# Suzuke (pickling in vinegar) of Japanese smelt and lotus root ｜ Our Regional Cuisines **Cuisine Name**: Suzuke (pickling in vinegar) of Japanese smelt and lotus root **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Smelt, lotus root, vinegar, carrots, onions ## History, Origin, and Related Events “Suzuke (pickling in vinegar) of Japanese smelt and lotus root” is made with Japanese smelt and lotus root, which are local specialties of Kasumigaura, the second largest lake in Japan. Blessed with an abundance of water and fertile wetlands, the Kasumigaura area has been cultivated for more than 40 years and is now known as the leading producer of lotus root in Japan. Lotus root can be delivered throughout the year, but those harvested in summer are crisp and fresh, while those harvested in winter have a chunky texture, and you can enjoy a different taste depending on the time of harvest. Until around 1965, traditional smelt fishing in Kasumigaura had been carried out with sailing seine boats, which was a method unique to Kasumigaura. It is characterized by the boats' huge white sails, and the fishermen use the wind force to pull the seine. The sight of dozens of sailing boats with white sails floating on the lake was a famous feature of Kasumigaura. However, because fishing was not possible when there was no wind, and because the sails were so large that there was a high risk of capsizing when agitated by gusts of wind, fishing is now done by mechanical trawlers. In recent years, there has been an issue of declining catches due to overfishing. Smelt is popular with many people because its bones are soft and it can be eaten whole, making it easy to prepare. ## Opportunities and Times of Eating Habits Wakasagi fishing takes place from late July to late December. Wakasagi caught during this season are immediately landed by local processors and shipped to the market as fresh fish. Since lotus root is also harvested during the summer and winter, ""wakasagi and lotus root in vinegar"" is often made during this season. Because it is seasoned with vinegar, it keeps well for a long time, and is still eaten daily. ## How to Eat Remove scales from wakasagi, wash in salted water, drain, dust with potato starch, and deep fry in oil. Cut the lotus root into thin slices and marinate in sweet vinegar with the freshly fried wakasagi. Let sit for a while and eat when the flavors are well blended. The ama-zu vinegar can be made by adding yuzu peel or other ingredients to give it a fresh flavor.Nowadays, it is often eaten as ""nanbanzuke"" using nanbanzu (sweet vinegar, soy sauce, and chili pepper). ## Efforts for Preservation and Succession Even today, it is often made at home because the ingredients are readily available at supermarkets. ## Ingredients - Wakasagi: 250g - lotus root: about 2cm long - carrot: 1 medium - Onion: 1 medium - cucumber: about 2cm long - Yuzu citron: 1／4 piece - red pepper: 1 stick - [A] Vinegar: 500cc - [A] Sugar: 3 tablespoons sugar - [A] Sake: 100cc - [A] Salt: small quantity - potato starch: small quantity - Salad oil: small quantity ## Recipe 1. 1. Remove scales from wakasagi, wash in salted water, blot dry, dust with potato starch and deep fry in hot oil. Cut vegetables into thin slices. 2. 2. Make pickling liquid with A, and combine with chopped peel of yuzu and slices of chili pepper. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)" "# Shimotsukare／Sumitukare ｜ Our Regional Cuisines **Cuisine Name**: Shimotsukare／Sumitukare **Region**: Our Regional Cuisines ## Main Lore Areas Western part of the prefecture ## Main Ingredients Used Salmon, soybeans, radishes, fried tofu, carrots, sake lees ## History, Origin, and Related Events “Shimotsukare” is a local cuisine in the western part of Ibaraki that consists of leftover New Year's salmon heads, leftover beans from Setsubun (February 3), and root vegetables cooked in sake lees. Making full use of the leftovers from the New Year, this dish is filled with the wisdom of our forerunners, which is excellent in terms of nutrition and preservation during the winter months. In some areas it is also known as ""Sumitukare”. “Shimotsukare” is also made in parts of Tochigi, Saitama and Chiba prefectures. Since its history is very old, there are many theories as to the origin of the name, as it is described in such tales as ""Uji Shui Monogatari"" (collection of medieval Japanese tales) written in the Kamakura period (1185 - 1333). There is a theory that it was called ""Shimotsukare"" because of the family tradition of Shimotsuke-no-kuni (present day Tochigi Prefecture), and another theory says that it was because of the way it was made, namely, “Sumituke” (pickled in vinegar). The dish is made in large quantities in a large pot, and each family has its own flavor. It was customary to distribute the leftover ""Shimotsukare"" to the neighbors, and it was said that eating the amount of ""Shimotsukare"" for seven families would prevent you from getting sick. ## Opportunities and Times of Eating Habits It is a dish often made on the first horse day of February, and in the old days it was considered an abomination to make it on any other day. The ""shimotsukare"" made on the first horse day is placed in a new straw wrapper and offered to Inari-san together with ""sekihan"" (red rice). The custom was to pray for fire and family safety. The head of a salmon is believed to drive away bad things, and since Setsubun beans also mean ""destroy evil spirits,"" ""shimotsukare"" was eaten as a good-luck talisman. ## How to Eat Daikon radish, carrots, and fried tofu cut into strips are coarsely grated with a bamboo grater with a sharp blade called ""Oni Oroshi,"" and then simmered with soybeans and salmon heads in sake lees and soup stock. The oni grater is made of bamboo, which makes it difficult for heat to be transferred to the ingredients. Furthermore, the vegetables are grated more coarsely than ordinary grated daikon, so that excess water is not released and the texture of the vegetables can be felt firmly when eating. If you do not have a salmon head, you can use salmon fillets.It can be eaten in a variety of ways, such as over rice or as a snack for tea. In some areas, frozen ""shimotsukare"" is enjoyed as a snack with hot sake while sitting in a kotatsu (a Japanese low table with a kotatsu over the fireplace). ## Efforts for Preservation and Succession The unique flavor and appearance of this local delicacy can divide tastes, but it is carefully prepared to minimize the fishy smell and make it easier to eat. Even today, there are areas where ""shimotsukare"" is exchanged among neighbors. ## Ingredients - Daikon radish: 1 and 1／2 radishes - Salmon head: 1 - Carrot: 1 small - Soybeans: 1 cup - deep-fried tofu: 1 sheet - Sake lees: 1／4 bag - Dashi stock: 1 cup - soy sauce: 1 tips. ## Recipe 1. 1. Grate radish and carrot with an oni grater, and cut fried tofu into strips. When grating daikon, use an oni grater because it will become too soft with a regular grater. 2. 2. Put 1, roasted soybeans with skin removed, and salmon head cut into bite-size pieces with bones in a pot, mix with sake-kasu (sake lees), soup stock, and soy sauce, and cook over low heat until the flavors are absorbed. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)" "# Garigari Namasu ｜ Our Regional Cuisines **Cuisine Name**: Garigari Namasu **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Japanese radish, pickled fish ## History, Origin, and Related Events Ibaraki Prefecture has been an ""agricultural prefecture"" since ancient times, taking advantage of its mild climate and rich water quality throughout the year to produce a variety of vegetables. At the same time, it is a “fishing prefecture” as the offshore area is a rich fishing ground where the Oyashio and Kuroshio currents intersect, and a variety of seafood is landed each season. “Garigari Namasu”, a local dish made in Ibaraki Prefecture, which is blessed with rich food materials, is made with the seasonal produce of the mountains and sea. Like common Namasu, “Garigari Namasu” is a dish of finely chopped seafood and vegetables and seasoned with vinegar-based seasonings, but its distinctive feature is the cooking utensils. As the name “Garigari Namasu” implies, daikon (Japanese radish) is roughly grated with a rasping noise (“Gari gari”) using a utensil called ""onioroshi"". The ""onioroshi"" is a bamboo grater with sharp teeth. Its name comes from the fact that its teeth bring up the image of an oni (ogre)'s teeth. Many households in areas where “Garigari Namasu” is eaten have their own onioroshi. Since it is made of bamboo, heat is not easily transferred to the ingredient and it is grated more coarsely than normal daikon oroshi (grated Japanese radish), so it is possible to grate it while retaining the moisture and texture of the ingredients. “Garigari Namasu” is eaten throughout the prefecture, but it is often eaten on a day of celebration in the paddy field region of southern Ibaraki Prefecture. ## Opportunities and Times of Eating Habits It is served on New Year's Day and other special occasions when people gather. It is also eaten as an everyday family dish. ## How to Eat GARIGARI NAMASU"" is characterized by the texture of the daikon grated coarsely with oni (devil's grater). In the past, it was often made with mullet or small crucian carp. If small bones are a concern, carp or octopus may also be used. The taste of the ingredients can be enjoyed when freshly made, but it is also delicious after the flavors have absorbed. ## Efforts for Preservation and Succession It is introduced by the Ibaraki Prefectural Board of Education as an event food of Ibaraki Prefecture. It is also introduced at food education events for elementary through high school students. ## Ingredients - radish: 300g - Vinegared fish: 100g - [A] Vinegar: 2 tips. - [A] Sugar: 2 tips. - [A] miso: 2 tips. ## Recipe 1. 1. Grate daikon radish with a rough bamboo grater (oni grater) and sprinkle lightly with salt. 2. 2. Prepare small pickled fish, remove kokera, head, and guts, cut into 5 mm pieces, and season with salt and vinegar. 3. 3. Squeeze the radish and fish lightly and dress with A. 4. 4. When serving, top with thinly sliced green onion rings. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)" "# Simmered Deep-fried Yuba Roll ｜ Our Regional Cuisines **Cuisine Name**: Simmered Deep-fried Yuba Roll **Region**: Our Regional Cuisines ## Main Lore Areas Nikko City ## Main Ingredients Used Deep-fried Yuba Roll ## History, Origin, and Related Events ""Simmered Deep-fried Yuba Roll"" is a traditional Nikko City dish made by rolling up and deep frying yuba, seasoning it, and simmering it.It is said that ""Yuba"" was introduced as an ingredient in vegetarian cuisine by Buddhist monks returning from study in Tang Dynasty China, and spread throughout the country. “Shugenja"", who abstained from eating meat, had a long-standing custom of eating ""Yuba"", which is thought to have spread to the general population. It is generally written “湯葉(meanings hot water leaf),"" but in Nikko, it is written “湯波(meanings hot water wave)"". ""Nikko Yuba"" is made by using a metal skewer and scooping the “Yuba"" into the center of the thin skin, which is thick and voluminous with a wavy surface. ""Deep-fried Yuba Rolled"" is a type of dried ""Yuba"" that is made by rolling up a layer of raw “Yuba"" into a stick shape, cutting it into round slices, and deep frying it in oil. ## Opportunities and Times of Eating Habits ""Yuba"" has a long history in Nikko and is used in the offerings made at the spring and fall festivals of ""Nikko Toshogu Shrine"". ""Fried Yuba"" is a representative dish of ""Nikko Yuba"", which is seasoned lightly and simmered, or served in a hot pot in the wintertime. It is also an indispensable dish for New Year's osechi and celebratory occasions. ""Simmered Deep-fried Yuba Roll"" is also served all year round as a mother's favorite, with each family adding their own unique seasoning ## How to Eat Before boiling ""Yuba"", it should be dipped in water to start boiling. In this case, aluminum foil may be substituted for the lid used when simmering. A wooden spoon inserted into the lid will prevent the ""Yuba"" from falling apart. The key to ""Simmered Deep-fried Yuba Roll"" is to use light soy sauce so that you can drink all the juice, and to use a light flavor with just the right amount of sweetness. Simmer it the day before serving to allow the flavors to soak in.It can also be used in nabe dishes after the oil is removed. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even today, it is made by every household throughout the year, is an essential part of New Year's osechi dishes, and has been passed down through generations as an event food for celebrations and gatherings.The Nikko City Tourist Association introduces the ""Nikko Yuba"" factory tour and “Yuba"" making experience as a representative specialty of Nikko. ## Ingredients - Deep-fried Yuba Roll: 10 pieces - Dashi (=Japanese soup stock): 300ml - [Seasoning] soy sauce: 1／2 tbsp. - [Seasoning] Mirin(=sweet rice wine): 3 tbsp. - [Seasoning] Sugar: 3 tbsp. - Spinach or other green vegetables: as needed ## Recipe 1. 1. Place deep-fried Yuba Roll in a pot of boiling water, cover with a drop-lid, and simmer over low heat for 10 to 15 minutes. Remove the pot from the heat, pour water gently over the drop-lid and press down with the lid to drain off the boiling water. Drain excess water in a colander. 2. 2. Put the broth and seasonings in a separate pot. Put the yuba into the pot, cover with a drop-lid and simmer over low heat for about 20 minutes, then turn off the heat and let the flavors infuse. 3. 3. Garnish with boiled spinach, komatsuna, or other green vegetables for color. ## Provider Information provider : Kumiko Takahashi ![Image](Not found)" "# Aiso no Kanroni(candied japanise dace) ｜ Our Regional Cuisines **Cuisine Name**: Aiso no Kanroni(candied japanise dace) **Region**: Our Regional Cuisines ## Main Lore Areas Nakagawa River basin, Kinugawa River and middle reaches of Omoigawa River ## Main Ingredients Used Aiso(=japanise dace) ## History, Origin, and Related Events ""Aiso no Kanroni(candied japanise dace)"" is a local dish of Tochigi Prefecture, in which ""Aiso(=japanise dace)"" caught in early spring at big river like Nakagawa River , Kinugawa River, are stewed in a sweetened broth.It is often softened and sweetened because of its slightly bony taste.In Tochigi Prefecture, which is located inland, it was not until refrigerators became widely available that people were able to eat an abundance of fresh seafood. Before that time, dried fish and salted salmon were the main products. Against this background, familiar river fish was used as a valuable source of protein.Traditional small-net fishing began with the creation of a suitable spawning ground, and there are still areas in the prefecture where fishermen catch the ""Aiso(=japanise dace)"" that come to spawn there. ## Opportunities and Times of Eating Habits The season for ""Aiso(=japanise dace)"" is from March to May, but when the spawning season arrives in spring, red spots appear on their bodies, which are called ""Aiso"". The ones caught in early spring are still small and tender, making them easy to eat. They were often caught during this season and boiled in sweetened soy sauce, or skewered for preservation. ## How to Eat Simmer over low heat for about 3 hours to tenderize the bones, but instead of simmering them all at once, turn off the heat after about 2 hours at night and simmer for about 1 hour the next morning to soak up the flavor. At this time, leave the lid of the pot open to help remove the odor. You may add ginger, Mirin(=sweet rice wine), or syrup to taste. Once the pot is simmering, do not shake the pot or use chopsticks to prevent it from falling apart. The fish will not keep for a long time, so it should be eaten as soon as possible after cooking. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Traditional cooking classes are held as an opportunity to learn about local food culture, traditions, and local production for local consumption at citizens' lectures hosted by civic groups in Utsunomiya City, and ""Aiso no Kanroni(candied japanise dace)"" is introduced as part of the menu. ## Ingredients - Aiso(=japanise dace) (lightly roasted over fire): 1kg - [Simmered soup] Grain sugar (or sangen sugar): 300-350g - [Simmered soup] Soy sauce: 200g - [Simmered soup] Sake: 200cc - [Simmered soup] Dried plum: 5 to 7 grains - [Simmered soup] Hot water: as needed ## Recipe 1. 1. In a pot large enough to hold ""Aiso(=japanise dace)"" comfortably, add seasonings and bring to a boil once. 2. 2. While removing the scum, check the sweetness and spiciness. It should be slightly sweet. 3. 3. Add ""Aiso(=japanise dace)"" carefully. 4. 4. over with a drop-lid and simmer over low heat. Add hot water if necessary. 5. 5. Simmer over low heat for about 3 hours, until the fish is tender to the bone. Instead of simmering all at once, simmer for 2 hours at night, then turn off the heat and simmer for 1 hour the next morning to allow the flavor to soak in. 6. 6. Simmer carefully so as not to burn, and finish the cooking liquid so that there is still some liquid left. ## Provider Information provider : ""Furusato no Wagokoku: Traditional Japanese Cuisine of Utsunomiya"" (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)" "# Inari-zushi ｜ Our Regional Cuisines **Cuisine Name**: Inari-zushi **Region**: Our Regional Cuisines ## Main Lore Areas All of Tochigi Prefecture ## Main Ingredients Used Rice,Fried thin tofu,Kanpyo (=dried gourd) ## History, Origin, and Related Events This dish was called ""Inari-zushi"" because fried thin tofu is said to be the favorite food of the fox, which is believed to be the messenger of the god Inari, and because sushi made with fried thin tofu is an essential part of the offerings made at Inari shrines. In Tochigi Prefecture, fried thin tofu stuffed with ""sushi rice(=vinegared rice)"" is wrapped with seasoned ""kanpyo (=dried gourd)"" in the center to make it look like a bale. ""kanpyo (=dried gourd)"", a specialty of Tochigi Prefecture, which accounts for more than 99% of the nation's production, is made by peeling the pulp of yugao into a string-like shape and drying it. It blends well with any seasoning and is used in many menus as a supplementary ingredient. ## Opportunities and Times of Eating Habits In the past, ""nori-maki sushi"" and ""Inari-zushi"" were always brought in stacked boxes for hanami (cherry blossom viewing), athletic meets, and excursions. ""Sushi rice(=vinegared rice)"" is less prone to damage than regular rice, making it suitable for meals during excursions and events. ## How to Eat Pour boiling water over the fried bean curd to remove the oil, and return the kanpyo (dried gourd) and blanch it in boiling water. The ""Sushi rice(=vinegared rice)"" is then filled with the fried thin tofu, and the center of the ""Sushi rice(=vinegared rice)"" is tied with seasoned ""kanpyo (=dried gourd)"" to make it easier to eat. It is also easy to eat with one's hands. Even without other side dishes, ""Inari-zushi"" can be eaten deliciously on its own. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)As one of the representative dishes of Tochigi Prefecture, it is served at the local cuisine corner of roadside stations and direct sales of agricultural products. It is also incorporated into school lunches from the perspective of passing on distinctive local cuisine. It is also sold at convenience stores and is readily available for purchase. In addition, a citizens' group in Utsunomiya City holds ""Children's Local Cooking Class"" for children to learn about their hometowns, preserving and passing on traditional local dishes such as “Inar-izushi"". ## Ingredients - Rice: 2 cups (300g) - [seasoning A] Vinegar: 40cc - [seasoning A] Sugar: 10g - [seasoning A] Salt: 1／3 tsp. - Kampyo (=dried gourd): 10g - Fried thin tofu: 5 pieces - [seasoning B] Dashi (=Japanese soup stock): 500cc - [seasoning B] Soy sauce: 100cc - [seasoning B] Sake: 100cc - [seasoning B] Mirin(=sweet rice wine): 20cc - [seasoning B] Sugar: 60g ## Recipe 1. 1. Cook rice with the same amount of water, make a vinegar mixture with [seasoning A], sprinkle over rice, and mix by cutting. 2. 2. Cut fried thin tofu in half horizontally, open the mouth to form a pouch, and pour boiling water over it to remove the oil. 3. 3. Return kampyo (=dried gourd) and blanch in boiling water. 4. 4. Mix [seasoning B] to make seasoning and cook the fried tofu and kanpyo so that they are well seasoned. 5. 5. Grip the sushi rice(=vinegared rice) from 1 into a bale shape, about 50g each. Open the mouth of the fried thin tofu, fill with rice, and tie the center with kampyo (=dried gourd). ## Provider Information provider : ""Furusato no Wagokoku: Traditional Japanese Cuisine of Utsunomiya"" (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)" "# Kanpyo Nori Makizushi (‘Kanpyo’ Dried Gourd Strips Sushi Roll) ｜ Our Regional Cuisines **Cuisine Name**: Kanpyo Nori Makizushi (‘Kanpyo’ Dried Gourd Strips Sushi Roll) **Region**: Our Regional Cuisines ## Main Lore Areas All of Tochigi Prefecture ## Main Ingredients Used Rice, ‘Kanpyo’ (Dried Gourd Strips), Nori ## History, Origin, and Related Events Kanpyo is a crucial ingredient for sushi rolls; it is simmered with sugar and soy sauce then rolled with rice alone or with omelette egg and cucumber. Kanpyo is a local specialty in Tochigi prefecture, which boasts more than 90% of its market. (researched by Ministry of Agriculture, Forestry and Fishery in 2018) Kanpyo is made from ‘yugao’(moonflower) fruit cut into strip and dried. It is said that Dadateru Torii, Japanese Daimyo, got moonflower seeds when he moved from Koshu (currently Shiga Prefecture) to Mibu in current Tochigi Prefecture in 1712, then ordered local farmers to grow moonflowers to produce Kanpyo. The area of production has been expended to south-east Tochigi Prefecture like Kaminokawa machi, Koyama City, Simono City, Utsunomiya City, Moka City and Kanuma City since then. It goes well with various flavours, and is popular as an ingredient of sushi roll. ## Opportunities and Times of Eating Habits People used to make the sushi roll and bring some for flower-viewing picnic or school events like sports day and school day trip, with lacquer ware box. ## How to Eat Rince and soak the rice for an hour, then drain water. After cooking rice, add ingredients for Awase-zu (sweet and sour dressing). Place ingredients in the center of nori, then roll it with ‘Makisu’ bamboo mat like wrapping the ingredients. Hold the end of roll with vinegar. Cut into bite-size to serve. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is served as a traditional daily food at home and restaurants, and at school as school lunch to educate about local products. ## Ingredients - Rice: 3 cups (450g) - [Awase-zu(sweet and sour dressing)] Sugar: 1／2 tbsp. - [Awase-zu(sweet and sour dressing)] Vinegar: 60cc - [Awase-zu(sweet and sour dressing)] Salt: 1 and 1／2 tsp. - [Omelette] Egg: 2 - [Omelette] Sugar: 15g - [Omelette] Salt: 1／2 tsp. - [Omelette] Vegetable oil: A little - Cucumber: 1 - Salt: A little - ‘Oboro’ minced fish: 20g - [Simmered Kanpyo] Kanpyo: 30g - [Simmered Kanpyo] Dashi (=Japanese soup stock): 250g - [Simmered Kanpyo] Soy sauce: 50cc - [Simmered Kanpyo] Sake: 50cc - [Simmered Kanpyo] Mirin(=sweet rice wine): 10cc - Nori: 3 for thick roll, 2 for thin roll ## Recipe 1. 1. Cook rice firmer. Sprinkle Awase-zu on the rice and cut it with a rice paddle. 2. 2. Soak Kanpyo and boil it with hot water. Simmer with ‘Simmered Kanpyo’ ingredients slowly. 3. 3. Beat eggs and mix with sugar and salt, then stir well. Make omelette. 4. 4. [For 3 thick roll](1) Place nori on a ‘makisu’ bamboo mat vertically. Then put 230g of rice onto the nori and spread it. Keep the gap the end of nori.(2) Place Kanpyo, omelette, cucumber and ‘Oboro’ nicely in the middle of the rice mat.(3) Roll the ingredients with the mat like wrapping them with nori. Put vinegar on the edge of nori to hold roll.(4) Cut into 6~8 pieces to serve. 5. 5. [For 4 thin roll](1)Cut nori into half, then place it on a ‘makisu’ bamboo mat. Put 100g of rice onto the nori and spread it. Press the center of rice gently.(2) Place Kanpyo in the middle of the rice mat. Roll the ingredient with the mat like wrapping it with nori. Put vinegar on the edge of nori to hold roll.(3) Cut into 4 pieces to serve. ## Provider Information provider : “Local Japanese Cuisine Traditional dish in Utsunomiya” (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)" "# Batto Jiru/Dango Jiru/Suiton (Soup with Dumpling) ｜ Our Regional Cuisines **Cuisine Name**: Batto Jiru/Dango Jiru/Suiton (Soup with Dumpling) **Region**: Our Regional Cuisines ## Main Lore Areas All of Tochigi Prefecture ## Main Ingredients Used Potato, Carrot, Shiitake mushroom, Gobou burdock, Pork, Wheat flour ## History, Origin, and Related Events We generally call a miso soup with vegetables and dumplings made from wheat flour/rice flour ‘Suiton’, but there are various names with same soup depending on the area. It’s called ‘Batto Jiru’ in old Nishi-Nasuno area of Nasu-Shiobara City, ‘Hatto Jiru’ in old Bato area in Nakagawa Cho, ‘Dango Jiru’ in old Kamikawachi in Utsunomiya City, and ‘Tocchanagi’, which means ‘catch the dumpling and fall it down’ in Kuzuu area in Sano City.It used to be a traditional home food to replace rice in the area with less paddy fields. It is still served at home because they can use any seasonal vegetables and it’s easy to cook. ## Opportunities and Times of Eating Habits It is served at home in daily life, and people cook it when they are busy or don’t have rice. They often make this soup especially in winter to keep their bodies warm, and sometimes rice flour is used instead of wheat flour. We can choose any vegetables depending on the season. ## How to Eat Break egg and beat it with water and salt, then add wheat flour. Knead until it gets as soft as earlobe to make dumpling dough. Cut potato and gobou burdock and soak. Cut carrot, shiitake mushroom and pork. Put vegetables into miso soup. Scoop dough with spoon to make dumpling and put into a soup. Make brough from kombu kelp and bonito flakes. Green onion goes the soup well. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)People still cook the soup at home. Also, Nasumachi Chamber of Commerce created leaflets to introduce restaurants and inns serving ‘Suiton’ to promote local food. ## Ingredients - Potato: 120g - Carrot: 70g - Onion: 1 (100g) - Gobou burdock: 50g - Shiitake mushroom: 2-3 - Green onion: 50g - Miso: 50g - Dashi (=Japanese soup stock): 6~7 cups - [dumpling] Wheat flour: 200g - [dumpling] Egg: 1 - [dumpling] Water: 150ml - [dumpling] Salt: 1／2 tsp. ## Recipe 1. 1. Chop potato. Cut carrot into quarter-rounds. Slice onion vertically. Shave gobou burdock and soak to eliminate bitterness, then drain into the strainer. Remove stem of shiitake mushroom and slice it. Slice green onion diagonally. 2. 2. Boil broth in the deep big pot. Add vegetables except green onion and cook them until they get tender. 3. 3. make dumplings. Break an egg into a bowl, beat it with water and salt. Sift wheat flour over another bowl. Add beaten egg into flour, then mix them until it gets as soft as earlobe. 4. 4. Dissolve miso in the 1, remove lye from the soup. Scoop 3 to make bite-sized dumpling, then drop it into the soup. Add green onion once dumplings start floating, then serve. ## Provider Information provider : Ms. Kumiko Takahashi, Ms. Hisae Handa ![Image](Not found)" "# Gomoku-meshi (Five Ingredients Rice) ｜ Our Regional Cuisines **Cuisine Name**: Gomoku-meshi (Five Ingredients Rice) **Region**: Our Regional Cuisines ## Main Lore Areas All around the prefecture ## Main Ingredients Used Rice, Kanpyo, Dried shiitake, Carrots, Burdock root, Abura-age, Snow peas, Egg ## History, Origin, and Related Events “Gomoku-meshi” is made for special days such as festivals and farmers’ holidays. With its lineup of colorful ingredients including ""kanpyo"", dried shiitake, carrots, burdock root, snow peas, abura-age and thin omelet strips, it is a traditional food that is perfect for formal occasions.The main ingredient, ""kanpyo"", has in Japan over 99% of its production in Tochigi Prefecture, which is the number one producer in Japan (according to the 2018 Ministry of Agriculture, Forestry and Fisheries survey); and thus is a specialty product that represents Tochigi Prefecture, particularly the southern region where its cultivation flourishes. Nutrition-wise, ""kanpyo"" contains much calcium and potassium, and is also abundant in dietary fiber. It is a dried food product in which strips of the bottle gourd fruit are thinly peeled and then dried in direct sunlight. ## Opportunities and Times of Eating Habits ""Gomoku-meshi"", which uses abundant ingredients including ""kanpyo"", is a dish which takes time to prepare and so is made on special days such as festivals and farmers’ holidays. ""Kanpyo"" no tamago-toji"" soup, in which ""kanpyo"" is cooked into egg, is also sometimes made together with the beautifully colorful ""gomoku-meshi"". ## How to Eat 30 minutes before cooking the rice, wash and drain it in a colander. Add the water and cook the rice al dente. Wash the ""kanpyo"" and rub salt into it well, soak it in water for 5-10min, wash well and cut into 2cm pieces. Chop up the dried shiitake restored in water, abura-age with excess oil removed, root vegetables such as burdock root and carrots, etc. in fine pieces, heat oil in a pot, and stir-fry along with the dried gourd strips, season with the seasoning and let simmer. Add the stewed ingredients on top of the rice and mix the entirety. Julienne the omelet, boiled snow peas, nori and red pickled ginger and sprinkle on top to plate colorfully. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Dishes, including ""gomoku-meshi"", that use Tochigi’s local specialty of dried gourd strips are used in school lunch menus in an effort to deepen the understanding of local products; these activites encourage the offering of traditional cuisine and pass on food culture, and are connected to regional development. ## Ingredients - Rice: 300g (2 go cups) - Kanpyo: 25g (About 150g after being restored) - Dried shiitake: 3 medium-sized mushrooms - Carrots: 50g - Burdock root: 25g - Abura-age: 1 - Snow peas: 1 - Thin omelet cut into strips: 1 egg’s worth - Red pickled ginger: As needed - Nori: As needed - 【Seasoning】Dashi broth: 350cc - 【Seasoning】Sugar: 3.5 tbsp - 【Seasoning】Soy sauce: 50cc - 【Seasoning】Sake: 1.5 tbsp - 【Seasoning】Vegetable oil: 2 tbsp ## Recipe 1. 1. Before cooking the rice, wash it and drain in colander. Add water to rice and cook al dente. 2. 2. Wash the kanpyo with water and rub salt into it thoroughly. After soaking it in water for 5-10min, switch out the water and wash it again, the. Cut it into 2cm pieces. 3. 3. Cut the dried shiitake restored in water and the abura-age with excess oil removed into thin strips. Cut the carrots and burdock roots into thin shavings. Soak the burdock root in water to remove the astringency. 4. 4. Heat oil in a pot, stir-fry the ingredients in 2 and 3, season with the [seasoning] and let simmer. 5. 5. Add the ingredients in 4 to 1, steam for five minutes, mix everything well and arrange on a serving dish. Decorate with the omelet, boiled snow peas, nori, and red pickled ginger cut into thin strips. ## Provider Information provider : “Furusato no WashokuUtsunomiya no Dento Ryori” (KASHIWAMURA Yuji/HANDA Kikue) ![Image](Not found)" "# Yuzumaki (Yuzu Rolls) ｜ Our Regional Cuisines **Cuisine Name**: Yuzumaki (Yuzu Rolls) **Region**: Our Regional Cuisines ## Main Lore Areas Northern part of Utsunomiya ## Main Ingredients Used Yuzu fruit, Daikon radish ## History, Origin, and Related Events A ""yuzu roll"" is a regional dish in which you wrap the skin of a ""yuzu"" fruit with daikon radish and pickle the roll in sweet vinegar for about 2 ~ 3 days. It is an indispensable item for autumn festivals and the New Year.Cold ""yuzu"" fruits are cultivated mainly in the northern part of Utsunomiya. They have a stronger aroma and are meatier than ""yuzu"" fruits cultivated in warm regions. ""Yuzu"" fruits evoke images of people enjoying their fragrance such as when using them as udon noodle condiments or putting them into the bath. However, the fruits cultivated around Utsunomiya are meaty. Thus, they are suitable as foodstuffs.A ""yuzu roll"" that uses this cold ""yuzu"" fruit is an indispensable item for traditional food eaten during the New Year's holidays in the northern part of Utsunomiya. After your soup with rice cakes and vegetables, a ""yuzu roll"" pickled in sweet vinegar will refresh your mouth. You can use raw daikon radish, but the chewiness and preservability of the radish will improve if you dry it for about a half day to a day. ## Opportunities and Times of Eating Habits ""Yuzu rolls"" use ""yuzu"" fruits, whose time of harvest runs from October to December, and daikon radish, a classic example of winter vegetables. People are used to seeing the rolls as a standard item of New Year's dishes. In addition, the rolls are indispensable for autumn festivals. ## How to Eat Wrap the ""yuzu"" fruit with a thin slice of daikon radish. Stick a toothpick through the rolled daikon radish. Pour sweet vinegar on the roll. Set it aside for 2 ~ 3 days. And it is finished. Food preparation methods differ depending on the region. Some places use dried daikon radish. Other places use raw daikon radish. If you dry the daikon radish, its chewiness and preservability will increase if you cut it thinly into round slices and dry it for a half day to one day before you wrap it around the ""yuzu"" fruit. Also, when you pickle the ""yuzu"" roll, you will have an atmosphere even more like a New Year's if you were to carve the daikon radish or turnip into the shape of a chrysanthemum and pickle it thoroughly in the marinade you use. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Yuzu rolls"" can liven up the dining table as an item of home cooking in the winter, centering around the New Year. However, they are sold to the whole country through retail stores in the prefecture that sell pickled vegetables and even through the Internet. ## Ingredients - Yuzu fruit: One fruit - Vinegar: 5 tbsp. - Sugar: 5 tbsp. - Daikon radish: 500g - Red chili pepper.: 1 pepper - Salt: 1 tbsp. - Toothpicks: About 20 of them ## Recipe 1. 1. Cut the daikon radish into thin round slices. Sprinkle salt on them. Make them tender. 2. 2. Peel off the skin of the yuzu fruit. Cut the skin into somewhat thick strips. 3. 3. Wrap 4 ~ 5 strips of the sliced yuzu fruit with a slice of the tender daikon radish. Stick a toothpick through 3 rolls each. 4. 4. Remove the seeds from the chili pepper. Cut it into thin round slices. 5. 5. Mix the vinegar, sugar, and chili pepper. (So that the sugar melts.) 6. 6. Line up #3 in a container with a lid. Pour #5 over them. Set them aside for 2 ~ 3 days. ## Provider Information provider : ""Home Town Japanese Foods: Traditional Dishes of Utsunomiya"" (Yuji Kashiwamura / Hisae Handa) ![Image](Not found)" "# Kanpyo no Gomasu-ae (Dried Gourd Strips Dressed with Sesame Vinegar) ｜ Our Regional Cuisines **Cuisine Name**: Kanpyo no Gomasu-ae (Dried Gourd Strips Dressed with Sesame Vinegar) **Region**: Our Regional Cuisines ## Main Lore Areas Area around Mibu, Shimotsuke ## Main Ingredients Used Dried gourd strips, Sesame ## History, Origin, and Related Events Amidst the many dried gourd strips dishes, “Kanpyo no gomasu-ae” is one of the dishes beloved by residents of the prefecture along with “Kanpyo no tamago-toshi.” Tochigi Prefecture’s dried gourd strip production accounts for over 99% of the country’s; its cultivation especially flourishes in the southern part of the prefecture. For the cultivation of bottle gourd which becomes dried gourd strips, light soil with good drainage is desirable; this area where the ""Kanto Loam Formation"" is widely distributed is suitable for its cultivation. Also, the evening showers that are the mark of summer cool the ground surface and stimulate the growth of the bottle gourd’s roots, and their water content is the primary factor that leads to the development of the bottle gourd’s fruit. Thus blessed in topographical and meteorological conditions, dried gourd strip production became established here. The history of bottle gourd cultivation goes back over 300 years; it is said that the cultivation was brought about by ""Torii Tadateru"", the first ""daimyo of the Shimotsuke Mibu Domain"". It is said that in 1712, bottle gourd seeds were sent from ""Minaku Kizue"", Omi Province and successfully cultivated, and dried gourd strips began to be produced there. ## Opportunities and Times of Eating Habits A light, simple dish that dressed dried gourd strips and vegetables with sesame vinegar. One can use vegetables that are in season, and the dish is made easily at home throughout the year. Dried gourd strips are also good for regulating the condition of the body and preventing summer heat fatigue. Besides carbohydrates, it has dietary fiber and many mineral components such as potassium and calcium, etc.; it is said to have about five times the dietary fiber of burdock root, and seven times that of broccoli and daikon radish. ## How to Eat The way to restore dried gourd strips in order to preserve their texture differs with the dish. In general, it’s frequently parboiled before use, however, for pickles and ""gomazu-ae"", it’s quickly washed and sprinkled with 1 teaspoon of salt which is rubbed in with both hands; it’s softened until it becomes springy, and after washing the salt off with water, it’s soaked in hot water for about 20 minutes and then has the water content squeezed out. Cut the restored dried gourd strips into 3-4cm strips, mix with carrots, abura-age, cucumbers, etc. Dress with sesame vinegar to match the ingredients. It is good to dress the dish just before eating it.Dried gourd strips are precious as an ingredient that can be tied. Also, since its light taste enhances other ingredients, it can be made into a fine powder and put into bread and sweets, as well as in many other uses and variations. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)By including dried gourd strips in the menu of school lunches within Tochigi Prefecture dried gourd strips, its availability as a regional traditional cuisine is being furthered.Also, at Tochigi dried gourd strip festival held at ""Michinoeki Shimotsuke"", through the supplying of dried gourd strip dishes and events, they are attempting to encourage its production and increased consumption. ## Ingredients - Kanpyo (Dried gourd strips): 15g (90g after being restored) - Abura-age: 30g - Carrots: 15g - Cucumber: 1 small - 【Seasoning】Ground sesame: 2 tsp. - 【Seasoning】Vinegar: 2 tsp. - 【Seasoning】Sugar: 2 tbsp. - 【Seasoning】Sesame oil: 2 tsp. - 【Seasoning】Salt: 1／2 tsp. - 【Seasoning】Soy sauce: 2 tsp. ## Recipe 1. 1. After rubbing the dried gourd strips with salt (additional amount), rinse it in cold water, soak it in hot water for about 20 minutes, squeeze out the water and cut into 3-4cm strips. 2. 2. After pouring hot water on the abura-age and removing the excess oil from it, cut it into thin strips. 3. 3. Wash and peel the carrots, and julienne into 3-4cm long strips. 4. 4. Julienne the cucumbers into 3-4cm pieces. 5. 5. Sprinkle 3, 4 with a little salt (additional amount) and lightly rub the salt in. 6. 6. Mix in the [seasoning], dressing the dried gourd strips, abura-age, carrots, and cucumbers with it. ## Provider Information provider : “Furusato no Washoku Utsunomiya no Dento Ryori” (KASHIWAMURA Yuji/HANDA Hisae) ![Image](Not found)" "# Chitake Udon (Soba) (Chitake Mushrooms with Buckwheat Noodles) ｜ Our Regional Cuisines **Cuisine Name**: Chitake Udon (Soba) (Chitake Mushrooms with Buckwheat Noodles) **Region**: Our Regional Cuisines ## Main Lore Areas Central and eastern parts of the prefecture ## Main Ingredients Used Chitake mushrooms, eggplant, udon (buckwheat noodles) ## History, Origin, and Related Events 'Chitake udon' is an udon dish unique to the plains of Tochigi Prefecture, where flatland forests abound, and it consists of udon noodles in a broth made from stir-fried chitake mushrooms and eggplant.Tochigi Prefecture, with its extensive fields and double-cropped rice paddies, is one of the largest wheat-growing areas in Japan, and udon noodles were made from freshly ground wheat flour during the Bon Festival when the barley and wheat harvests were still in progress. 'Chitake' refers to 'chichitake (tany milkcap mushroom),' which produces a white juice when split open. Its strong aroma makes it ideal as a broth for udon and soba noodles, and it also goes perfectly with eggplant. Chitake is one of the few edible mushrooms that grow around August, ahead of the fall mushrooms, and was eaten during the Bon Festival in Tochigi Prefecture. In the past, chitake used to be abundant in satoyama areas rich in nature, but now the amount that is harvested and distributed is in decline due to factors such as changes in the natural environment. ## Opportunities and Times of Eating Habits In Tochigi Prefecture, udon was a typical dish during the Bon Festival, as exemplified in the saying, 'Botamochi for the Bon Festival, udon for lunch, and rice with pumpkin soup for dinner.' Chitake mushrooms and eggplant harvested in summer were often used as the broth for this udon. ## How to Eat Cut the Chitake mushrooms whilst removing the parts with soil stuck to them. For smaller ones, soak them in salted water as they are for about 10 minutes. Soak the eggplant in water for 5 minutes after cutting. Put the drained chitake and eggplant in a pan with hot oil and then saute well, add broth, season, and simmer gently. Put udon noodles in a bowl, pour the chitake mushroom soup over the udon and top with condiments.Please check the following points before using wild mushrooms.Please confirm that the forest is safe for collecting mushrooms.Please check the results of radioactive material monitoring tests, etc., to confirm that the mushrooms are safe to use. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The amount of chitake mushrooms harvested in Tochigi Prefecture has been decreasing, and in recent years, those harvested in the Tohoku region have been distributed. Harvesting chitake mushrooms requires the regeneration and management of satoyama, which is an issue of conservation and succession. ## Ingredients - chitake mushrooms: 100g - medium-sized eggplants: 2 - oil: 2 tablespoons - salt: A pinch - soy sauce: About 50cc - soup stock: 3 cups - Condiments (green onion): as required - boiled udon noodles: 800g ## Recipe 1. 1. Cut the chitake mushrooms into bite-size pieces, removing any parts that have soil stuck on them. Soak small ones as they are in salted water for about 10 minutes. 2. 2. Cut the eggplants in half lengthwise with the skin still on, then cut them again into semicircles, soak in water for about 5 minutes, and drain. 3. 3. Heat oil in a pan and saute the mushrooms and eggplant until fragrant. 4. 4. Add broth and bring to a boil. Season with soy sauce, add water and bring to a simmer. 5. 5. Put udon noodles in a bowl and pour the chitake soup over them. Garnish with chopped green onion as a condiment. ## Provider Information provider : Recipe provided by: 'Japanese Cuisine of the Furusato: Traditional Cuisine of Utsunomiya"" (Yuji Kashiwamura/Hisae Handa)' ![Image](Not found)" "# Moro no Nitsuke( Salmon Shark Stew) ｜ Our Regional Cuisines **Cuisine Name**: Moro no Nitsuke( Salmon Shark Stew) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout Tochigi Prefecture ## Main Ingredients Used Moro (Salmon Shark) ## History, Origin, and Related Events The salmon shark or moro, as it is called in Tochigi, is caught off the coast of northern Ibaraki, Fukushima, and Miyagi. Made by simmering salmon shark in soy sauce and sugar to make it tender, Moro no Nitsuke is a home-cooked dish well-known in Tochigi.Shark dishes were commonly consumed in inland areas far from the sea and were a valuable source of protein for the folks there. This is because shark meat was neither popular nor widely consumed by people near fishing ports where sharks were caught. Sharks store uric acid in their bodies, which disperses and turns into ammonia when they die, making them less prone to spoilage. This made sharks perfect for transporting to inland areas where fresh seafood was scarce, and they were highly valued in inland areas as the only type of fresh fish they could get from the sea.In addition to moro, sagambo (Pacific spiny dogfish) is also eaten in Tochigi, and both have become traditional local flavors that are often served in Tochigi households. ## Opportunities and Times of Eating Habits While the salmon shark is generally in season from April to July, it is caught all year round and is available in Tochigi throughout the year. ## How to Eat Sliced shark fillets are used to make Moro no Nitsuke and they can be easily purchased at supermarkets and elsewhere. The high protein and low-fat content of the shark makes it not only suitable for simmering but also delicious when fried or made into cutlets. Recently, many school lunches in Tochigi feature various creative renditions of the dish, like Moro no Matsukaze-yaki (grilled shark minced meat on a skewer) and sautéed shark with apple sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Sliced shark fillets are regularly sold in supermarkets and other stores under the names moro or mokazame in Tochigi. They are also available in various restaurants throughout the prefecture. In school lunches, they are a popular traditional food among children. ## Ingredients - moro (salmon shark): 4 slices - ginger: 1 - soy sauce: 2 tablespoons - sugar: 1 tablespoon - mirin (sweet cooking rice wine): 1 tablespoon - sake: 100cc - water: 100cc ## Recipe 1. 1. Cut the ginger in half, thinly slice one half, and cut the other half into strips. 2. 2. Combine the liquid seasoning mix and bring it to a boil in a pot. 3. 3. Add the thinly sliced ginger and Moro fish fillets to the pot in step 2, and simmer over medium heat for about 10 minutes. 4. 4. Serve in a dish and garnish with the ginger strips. ## Provider Information provider : Recipe provided by: Regional Japanese Cuisine: Traditional Utsunomiya Food (by Yuuji Kashimura and Hisae Handa) ![Image](Not found)" "# Kate-soba ｜ Our Regional Cuisines **Cuisine Name**: Kate-soba **Region**: Our Regional Cuisines ## Main Lore Areas Central to Southern Tochigi Prefecture, Kanuma City ## Main Ingredients Used Buckwheat flour, wheat flour (all-purpose), garlic chives, daikon radish ## History, Origin, and Related Events The ""Kate"" in the name refers to ingredients used to increase volume. This regional cuisine was created with the purpose of increasing the volume by adding daikon and nira (garlic chives). The practice of using daikon in the winter and soft nira in the early spring to improve the flavor while increasing the volume is said to have been started by common people when food was scarce. About 40 years ago, when nira cultivation began to flourish in Kanuma City, ""Nira Soba"" (garlic chive buckwheat noodles) became commercialized at a soba shop and since then has been offered at many shops throughout the city. ""Nira Soba"" was established around Kanuma City, and ""Daikon Soba"" was established around Sano City. According to the results of a survey by the Ministry of Agriculture, Forestry and Fisheries, Tochigi prefecture is the third largest producer of soba in Japan, and it is an essential cuisine for both daily life and special events. Kanuma City and the surrounding area used to produce hemp as well. ""Asa-Ato Soba"" (after-hemp soba) made from the buckwheat planted to restore nutrients to the soil after the hemp harvest. The hemp production is smaller today, but buckwheat continues to be cultivated, and a large amount of nira are produced, resulting in ""Kanuma Nira Soba."" ## Opportunities and Times of Eating Habits Tochigi Prefecture is a production area for nira, and it is a common practice among locals to add nira to soba to make ""Nira Soba"" from late autumn to early spring, and to add daikon to make ""Daikon Soba"" in the winter. In some regions, Daikon Soba is eaten as the traditional New Year's Toshikoshi Soba. ## How to Eat Adding nira and daikon not only increases the volume, but the flavor of the soba is enhanced as well. For Daikon Soba, the daikon is cut into 10 cm lengths, peeled, then sliced into straight strips using a mandolin slicer. The sliced daikon is boiled in water first, then soba noodles are added and boiled together. Then they are removed from the water, cooled, and placed on a flat bamboo basket. For Nira Soba, the nira and soba noodles are boiled together, chilled, then drained on a flat bamboo basket, or they can be boiled separately and then eaten with the nira as a topping for the soba noodles. If boiled separately, it is easier to adjust the firmness of the nira to your liking. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The ""Kanuma Soba Promotion Association"" was established in Kanuma City in 2007. They carry out PR activities related to soba and Nira Soba through their website, social media, and events. ## Ingredients - [Daikon Soba] Soba noodles: 350g - [Daikon Soba] Daikon radish: 200 to 300g - [Nira Soba] Soba noodles: 350g - [Nira Soba] Garlic chives: 120g - [Kaeshi sauce] Soy Sauce: 900ml - [Kaeshi sauce] Sugar: 140g - [Kaeshi sauce] Water: 45ml - The finished Kaeshi sauce is 1 liter.: - [Soba dipping sauce] Dashi broth: 300ml - [Soba dipping sauce] Kaeshi sauce: 90ml - [Soba dipping sauce] Mirin (adjust to taste): 50 to 90ml ## Recipe 1. 1. [Daikon Soba]1. Cut the daikon into 10 cm long pieces, peel, then shred or thinly slice using a mandolin slicer.2. Boil plenty of water, add the daikon first and boil for about 2 to 3 minutes, then add the soba noodles and boil together with the daikon for about 2 to 3 minutes more. Drain the water, chill, then place on a flat bamboo basket. 2. 2. [Nira Soba]1. Boil soba noodles and nira that are cut into bite-sized pieces in plenty of hot water for about 2 to 3 minutes. Drain the water, chill, then place on a flat bamboo basket. 3. 3. [Kaeshi sauce]1. Put the sugar and water into a pan and bring to a boil. 2. Add the soy sauce, then pour into a bottle or jar and leave it in a cool, dark place for about 1 week. 4. 4. [Soba dipping sauce]1. Bring dashi broth, Kaeshi sauce, and mirin to a boil, then remove from heat and let it cool. Adjust the dashi broth to your preference. ## Provider Information provider : Tochigi Farmers Conference ![Image](Not found)" "# Wheat manju ｜ Our Regional Cuisines **Cuisine Name**: Wheat manju **Region**: Our Regional Cuisines ## Main Lore Areas The entire Tochigi Prefecture ## Main Ingredients Used Wheat flour and red beans ## History, Origin, and Related Events Wheat manju is a steamed bun made by wrapping red bean paste in a dough made of wheat flour. It is also simply known as “manju” and, because it is made by adding carbonic acid (sodium bicarbonate), “carbonated manju” as well. It is a hometown flavor that has been made at home in each household for a long time.Tochigi Prefecture employs a two-crop system with many wheat crops, and their people have loved dishes made with wheat for a long time. Wheat manju is also one of the indispensable dishes for annual events and ceremonial occasions. In particular, it was an indispensable dish for Obon observances, when fresh wheat flour was circulated after the wheat harvest.July 1st of the lunar calendar is called Kamafuta Tsuitachi and is said to be “the day when the lid of hell opens.” The steamed buns offered to the Kamafuta on this day are called Kamafuta manju. In order for the ancestors to return in time for Mukaebon on the 13th, it is said they depart from the spirit world on Kamafuta Tsuitachi, which is said to be when the lid of the kiln of hell opens. Offer the pot lid steamed buns. In order to keep the ancestors from going hungry, Kamafuta manju are offered. ## Opportunities and Times of Eating Habits Tochigi Prefecture is one of Japan's few wheat-producing areas, with plateaus and double-cropped fields. Harvesting of barley and wheat, which begins around June, continues until July, and freshly ground wheat flour is available before Obon, so dishes using wheat flour such as manju and udon noodles were made for Obon. ## How to Eat Add baking soda to wheat flour, sift it, and make dough that is softer than your earlobe while adding sugar water. Use it to wrap red bean paste and steam the manju. In recent years, pumpkin, spinach, and garland chrysanthemum are often added to the dough in a paste form to create manju with a wide variety of fun colors, aromas, and flavors. You can also use brown sugar instead of white sugar to make brown manju. Other than red bean paste, miso paste and sweet potato paste are also used. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Handmade wheat manju are often sold at farmers' markets in the prefecture. In addition, civic organizations in Utsunomiya City are preserving and handing down traditional dishes such as wheat manju through local cooking classes. ## Ingredients - wheat flour (cake flour): 250g - carbonic acid (baking soda): 10g - sugar: 125g - water: 125g - red bean paste: 300g - flour for sprinkling (cake flour): 300g ## Recipe 1. 1. Roll the red bean paste into balls of 30g each. 2. 2. Add baking soda to the wheat flour, sift it twice, and put it in a large bowl. 3. 3. Dissolve the sugar well in the specified amount of water. 4. 4. Add the sugar water from Step 3 to the flour from Step 2 and mix to make a dough that is slightly softer than your earlobe. 5. 5. Spread the dough from Step 4 on a chopping board sprinkled with flour, stretch it into a stick shape, and cut it into 10 pieces. 6. 6. Place the red bean paste on top of the dough that has been crushed into a circle and close the dough so that it wraps around the red bean paste. Make the point of closure face down. 7. 7. Line the steamer with baking paper, line up the buns from Step 6, and lightly spray water (since the dough will expand, separate the buns slightly when positioning them). 8. 8. Steam over medium to high heat for 10 to 12 minutes. Once steamed, drain and cool quickly. ## Provider Information provider : Recipe provided by: “Hometown Japanese cuisine: Utsunomiya’s traditional cuisine” (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)" "# Bandai Mochi ｜ Our Regional Cuisines **Cuisine Name**: Bandai Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Nikko city, Western Tochigi (Formerly known as Kuriyama) ## Main Ingredients Used Rice flour ## History, Origin, and Related Events A local cuisine passed down from long ago in the Kuriyama region located in Tochigi Prefecture’s Nikko city. Known for using Rice flour as opposed to glutinous rice, bandai mochi’s name is said to have been derived from how it was made in small mountain huts where the rice was placed on top of a board and pounded with things such as the butt of an axe. As opposed to mochi which uses glutinous rice, bandai mochi is less sticky, hardens at a slower pace and is known for its smooth texture.In the Kuriyama region, the mochi is eaten in various ways depending on the area. The mochi can be formed into a flat round shape and brushed with sweet miso or jūne (perilla seed miso) and grilled, or it can be enjoyed with red bean paste and mashed soybeans (zunda) as toppings. Some also put it into soup stock made using freshly fished char. ## Opportunities and Times of Eating Habits Whilst bandai mochi is made and eaten all year round now, it was originally used in mountain huts for festivals celebrating the mountain gods or brought home as gifts when returning from the mountains. In the Kawamata area located in Kuriyama, the dish continues to remain a staple on annual days of festivities such as the Tango no Sekku in May or at Obon festivals in the summer. ## How to Eat When using a mochi making machine, use a rice paddle to press down on the mochi until it starts to become sticky. Shape the mochi into a round shape and toast it over the sunken heathen (irori) then add toppings such as red bean paste, jūne or zunda to your liking. Apart from toasting or grilling the mochi, you can also put it into soup and enjoy it as rice cake soup. In Yunishigawa, bandai mochi is placed into a soup filled with ingredients such as fish and vegetables and enjoyed as 「bandai mochi soup」. You can also enjoy other variations such as bandai mochi cooked in mackerel soup or vegetable soup (kenchinjiru). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Bandai mochi is available at Yunishigawa hot spring’s guest lodges as well as the cafeteria and stalls in the souvenir hub. Yunishigawa is also known as the home of the Heiki fugitives and some lodges still provide meals prepared using the irori for which tourists visit in order to enjoy a taste of the recreated Heiki fugitives’ traditional cuisine. ## Ingredients - Rice flour: 500g - Edamame (with shell): 400g - salt: A pinch - Jūne (perilla seeds): 50g - Sugar: 40g - salt: A pinch ## Recipe 1. 1. Soak rice in water and cook slightly harder than usual. Steam well. 2. 2. Place step 1 into a mochi making machine and shape mochi into cylindrical shapes weighing 25-30g. 3. 3. 【Zunda】 Boil the edamame and unshell. Place edamame and some water used to boil the edamame into a blender and blend until crushed well. Season with salt. 4. 4. 【Jūne】 Place the perilla seeds into a frypan and roast on low heat to prevent burning. Place roasted seeds into mortar. Whilst grinding seeds add one spoonful of hot water, mix, and repeat once more. Add sugar and salt. Grind to mix. 5. 5. Spread step 3 or 4 onto step 2 and enjoy whilst still warm. ## Provider Information provider : Tochigi Farmers Conference ![Image](Not found)" "# Saganbo no nitsuke ｜ Our Regional Cuisines **Cuisine Name**: Saganbo no nitsuke **Region**: Our Regional Cuisines ## Main Lore Areas All areas of Tochigi Prefecture ## Main Ingredients Used Saganbo (Spiny dogfish) ## History, Origin, and Related Events In Tochigi, a prefecture without a sea, people ate sharks, called saganbo (Spiny dogfish) and moro (mouse shark), as raw fish from the sea before refrigerators became widely available. This is because sharks store uric acid in their bodies, and when their lives run out, the uric acid decomposes into ammonia, which prevents decomposition and preservation.The saganbo distributed in Tochigi Prefecture were originally landed at a fishing port in Kitaibaraki, where they were sold at a higher price by removing the fins and skin and shipping the spindle-shaped meat inland to Tochigi Prefecture. The distinctive name ""sagambo"" comes from a dialect from Kitaibaraki to northeastern Tochigi Prefecture, where spindle-shaped icicles are called ""sagabo"" or ""saganbo. According to the ""Bussu-rui Shouko,"" a collection of dialects from all over Japan compiled during the Edo period, sharks are called ""Sagabo"" in the Utsunomiya area of Shimono-kuni, indicating that sharks have been eaten in Tochigi Prefecture for a long time. ## Opportunities and Times of Eating Habits Spiny dogfish are caught in relatively cold regions in the seas around Japan and can be caught all year round, but those caught between December and February are particularly juicy and juicy. Saganbo no niztsuke"" used to be a staple winter dish. The stewed fish is also considered delicious after being left to simmer overnight. Today, saganbo is popular throughout Tochigi Prefecture, but in the Otawara area, it is also served on New Year's Day and other ""fine days"". ## How to Eat Simmer saganbo fillets in a mixture of soy sauce, sugar, mirin, and sake for about 10 minutes. Finally, top with shredded ginger. ## Efforts for Preservation and Succession In stores in the prefecture, fillets of ""Spiny dogfish"" are routinely sold under the name ""Saganbo"" or ""Muki Shark,"" and are eaten at home as dishes such as boiled or fried. ## Ingredients - Saganbo (Spiny dogfish): 4 slices - ginger: 1 sprig - [Seasoning liquid] Soy sauce: 2 tbsp. - [Seasoning liquid] sugar: 1 tbsp. - [Seasoning liquid] mirin: 1 tbsp. - [Seasoning liquid] Sake: 100cc - [Seasoning liquid] Water: 100cc ## Recipe 1. 1. Cut half of the ginger into thin slices and the other half into thin strips. 2. 2. Combine seasoning liquid and bring to a boil in a pot. 3. 3. Add the thinly sliced ginger and saganbo fillets to the pot and simmer over medium heat for about 10 minutes. 4. 4. Serve in bowls and garnish with shredded ginger. ## Provider Information provider : Kumiko Takahashi ![Image](Not found)" "# Imogushi ｜ Our Regional Cuisines **Cuisine Name**: Imogushi **Region**: Our Regional Cuisines ## Main Lore Areas Northwest Tochigi, Central Tochigi ## Main Ingredients Used taro ## History, Origin, and Related Events Imogushi"" is a local dish of roasted sweet potatoes on skewers with a savory miso sauce, which has been prepared for ceremonial occasions and events. Sato-imo was introduced to Japan from tropical Asia during the Jomon period (before rice cultivation). In Tochigi Prefecture, sato-imo has been cultivated in a wide area except for the former Kuriyama Village, which is unsuitable for sato-imo cultivation due to its cold climate. In the past, the word ""taro"" used to refer to sato-imo, which was offered at festivals and annual events, as well as in everyday life. For example, there is a custom in Tsukizawa, Nasu-Shiobara City, to eat imogushi while enjoying osechi (New Year) dishes and sake around the hearth at New Year's. In Yamakubo, Nikko City, there is a custom to make and eat imogushi at the festival of Inari Shrine on the first horse day of the lunar calendar. ## Opportunities and Times of Eating Habits From after the taro harvest to the beginning of spring, people sometimes ate taro balls while warming themselves on the hearth, even on ordinary days. It was especially eaten at New Year's and festivals during this period. ## How to Eat Steamed or boiled taro is skewered and grilled, then dipped in miso sauce and grilled again. The miso sauce is carefully kneaded so that it does not burn until it thickens. Yuzu miso with grated yuzu or chopped sansho leaves is good from fall to winter, and sansho miso is also good in early spring. ## Efforts for Preservation and Succession Imogushi is not as often made as it used to be, but as one of Tochigi Prefecture's local dishes, its history and recipes are sometimes featured on the Internet and in books. ## Ingredients - taro: 400g - [Miso Sauce] Miso: 100g - [Miso Sauce] Sugar: 80g - [Miso Sauce] Mirin: 60cc - [Miso Sauce] Yuzu: As needed (depending on season) - [Miso Sauce] Japanese pepper: As needed (depending on season) ## Recipe 1. 1. Cut the taro into bite-size pieces. 2. 2. Line a steamer with cooking paper and steam the taro until a skewer comes through. 3. 3. Spread them out in a colander to cool, and skewer 3 or 4 potatoes. 4. 4. Grill on both sides in an oven or over charcoal. 5. 5. Make the miso sauce. In a saucepan, combine miso, sugar and mirin and heat until thickened, stirring constantly to prevent burning. Add grated yuzu peel and chopped sansho leaves to taste. 6. 6. Drizzle 4 with the miso sauce from 5 and grill again. ## Provider Information provider : ""Hometown Japanese Cuisine: Traditional Dishes of Utsunomiya"" (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)" "# Kanpyo no tamagotoji ｜ Our Regional Cuisines **Cuisine Name**: Kanpyo no tamagotoji **Region**: Our Regional Cuisines ## Main Lore Areas All areas of Tochigi Prefecture ## Main Ingredients Used kanpyo, eggs ## History, Origin, and Related Events Simmered dried gourd with egg"" is a local dish using kanpyo, a specialty of Tochigi Prefecture. Tochigi Prefecture is a production center of kanpyo, which accounts for more than 90% of the total production in Japan. The history of its cultivation is long, beginning in 1712 when it was introduced to the Mibu domain in Shimono-kuni (present-day Mibu-cho, Tochigi Prefecture). Yugao is suitable for the volcanic ash plateau and hot summer climate, and its cultivation area has expanded, and now it is mainly grown in Utsunomiya City, Kamisangawa Town, Shimono City, and Mibu Town. KANPYO is made by cutting the flesh of Yugao into long, thin strips and then drying them. The kanpyo was used to make soup, which was a waste of the kanpyo that could not be peeled well, and this was the beginning of "" kanpyo with egg"". Kanpyo, which can be seasoned with any seasoning, is also used in many other dishes as a supplementary food. ## Opportunities and Times of Eating Habits Kanpyo has been prepared throughout the year as a simple and nutritious dish using kanpyo, which busy farmers had failed to process. Nowadays, it is eaten at home using commercially available kanpyo (dried gourd), and is also popular as a school lunch menu item. ## How to Eat Mix chopped kanpyo with beaten egg, then add it to seasoned broth and seasonings and stir gently. The seasoning can be soy sauce or miso.When adding eggs, raise the temperature of the broth sufficiently.If you want to use kanpyo as a pickles or salad, soak it in plenty of boiling water to keep its crunchiness. ## Efforts for Preservation and Succession Kanpyo is eaten at home, and is also popular as a school lunch menu item. Kanpyo has been reevaluated in recent years because of its high dietary fiber content. A citizen's group in Utsunomiya City has been preserving and passing on traditional local dishes by holding local cooking classes for children. ## Ingredients - kanpyo: 12g - Eggs: 2 - mitsuba leaves: a pinch - salt: 1／3 tsp. - soy sauce: 1 tbsp. - soup stock: 3 cups ## Recipe 1. 1. Wash kanpyo in cold water, and blanch well with salt. Boil kanpyo until firm enough to be pinched and cut with fingers. 2. 2. Cut the boiled kanpyo into 2 cm pieces, add them to the beaten eggs and stir well. 3. 3. Bring dashi broth to a boil, season with salt and soy sauce, bring to a boil, add 2 ingredients, turn off the heat when the ingredients become soft and firm, place in bowls, and top with mitsuba leaves. ## Provider Information provider : ""Japanese Cuisine of the Furusato: Traditional Cuisine of Utsunomiya"" (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)" "# Mimi udon ｜ Our Regional Cuisines **Cuisine Name**: Mimi udon **Region**: Our Regional Cuisines ## Main Lore Areas Sano City Kuzuu area, Utsunomiya City ## Main Ingredients Used wheat flour (medium-strength flour), taro, shiitake mushrooms, green onions, carrots ## History, Origin, and Related Events Mimi Udon"" is a traditional dish in the Kuzuu area of Sano City and the Shiroyama area of Utsunomiya City. Udon noodles are generally thought of as long and thin strings, but Mimi Udon has a slightly different shape. It is called ""Mimi Udon"" because the shape made from kneaded flour resembles the shape of an ear. In Sano City, there is a custom of holding an ear-shaped udon in one's hand and putting it to one's ear to pray for good things in the coming year. In Utsunomiya City, the Utsunomiya Shrine's Utsunomiya Shrine's Ujiko (shrine parishioners) used to eat ear udon as a feast during the New Year's festival. ## Opportunities and Times of Eating Habits In the Katsurao district of Sano City, Mimi udon was made at the end of the year, soaked in cold water to preserve it, and served to New Year's guests. It can be said that the easy-to-prepare ear udon was a form of wisdom for daily life. In Utsunomiya City, they were made at the end of the year, dried and preserved, and eaten during the Hoshinomiya Shrine Festival. Nowadays, it is eaten not only during the New Year's holiday but also throughout the year. ## How to Eat Bring a pot of water to a boil, add dried bonito flakes, bring to a boil, and then turn off the heat to make broth. Chop taro, daikon radish, carrots, burdock root, etc., season with soy sauce, mirin, and other seasonings, and add udon noodles resembling the shape of ears to the broth. Since it is the same as ordinary udon, it may be simmered with meat or other ingredients of your choice. To make ear udon, combine lukewarm water and salt, knead the flour, stretch it flat, and cut it into matchbox-sized rectangles. While folding it in two, close the inner ends together and make and prepare one by one. ## Efforts for Preservation and Succession Tochigi Prefecture introduces ""Mimi Udon"" as one of the ""Tastes of Tochigi,"" a collection of typical local dishes, on the prefectural website. In addition, citizens' groups in Utsunomiya City are preserving and passing on traditional regional dishes such as ""Mimi Udon"" by holding local cooking classes for children. ## Ingredients - Flour or medium flour: 500 g - Lukewarm water (30°C): 200～220cc - salt: 1 tsp. - flour: a little - [soup] water: 4 cups - [soup] taro: 300g - [soup] shiitake mushrooms: 5 medium-sized shiitake mushrooms (100g) - [soup] Carrot: 1／2 (100g) - [soup] green onion: 40g - [soup] burdock: 1／3 (50g) - [soup] dried bonito flakes for soup stock: 30～50g - [soup] soy sauce: 4 tbsp. - [soup] mirin: 4 tbsp. - Basically the same as udon noodle recipe, so add fish paste, chicken, etc. as desired.: ## Recipe 1. 1. Knead flour with lukewarm water and salt in a large bowl, then put into a plastic bag and let rise for about 1 hour. 2. 2. Put the mixture on a rice box and roll it out with a rolling pin. After rolling out the dough, cut it into matchbox-sized rectangles (6 x 4 cm). Fold it in two and close the inner ends together to make Mimi udon. 3. 3. When water comes to a boil, add bonito flakes and bring to a light simmer, then turn off the heat. Remove any scum, and after a while strain through a dish towel to make dashi stock. 4. 4. When the soup stock comes to a boil, add shredded satoimo, green onion, shiitake mushrooms, and burdock root cut into small pieces. 5. 5. When the ingredients become soft, season with soy sauce, mirin, salt (not included in the quantity), etc., and add Mimi udon noodles and simmer briefly. ## Provider Information provider : ""Japanese Cuisine of the Furusato: Traditional Cuisine of Utsunomiya"" (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)" "# Shimotsukare ｜ Our Regional Cuisines **Cuisine Name**: Shimotsukare **Region**: Our Regional Cuisines ## Main Lore Areas All areas of Tochigi Prefecture ## Main Ingredients Used Daikon radish, soybeans, salted salmon head, sake lees, carrots, fried tofu ## History, Origin, and Related Events It is one of the representative local dishes of Tochigi Prefecture. It is a dish filled with the wisdom of our ancestors, using leftover salted salmon heads from the New Year and soybeans left over from roasted lucky beans on Setsubun. In the past, this dish was made as an offering to the Inari shrine on the first horse day of the second lunar month, and there was a taboo against making it outside of that time. The time of Hatsuuma was the peak season for vegetables, and it was difficult to procure foodstuffs. Mishitsuke, made from leftovers, was not originally suitable as an offering to the gods. Therefore, it is thought that the food was sublimated into an offering to the Inari shrine by making it an ""oddity,"" an offering to the gods, instead of being made normally.The ingredients vary from region to region. In the central part of Tochigi Prefecture and the lower reaches of the Kinugawa River in Ibaraki Prefecture, the basic ingredients are radish, soybeans, salted salmon head, sake lees, carrots, and deep-fried tofu. In the eastern part of Saitama Prefecture, northern part of Chiba Prefecture, southern part of Fukushima Prefecture, and Tajima, only radish and soybeans are used, but there are also combinations of radish, soybeans, and salted salmon head, or radish, soybeans, salted salmon head, and sakekasu. Sakekasu is said to have come into use around the middle of the Edo period, when sake breweries began to appear and sakekasu became widely distributed. ## Opportunities and Times of Eating Habits It used to be made on the day before the first horse day of February and served on the first horse day of the month, but in recent years, it is made at home in winter. It is even said, ""If you eat shichiken no shimotsukare, you will not get sick."" It is a highly nutritious food with diastase contained in daikon, protein from soybeans, calcium from salted salmon heads, and sugar from sakekasu, and is popular as an accompaniment to daily rice dishes. ## How to Eat Wash the salted salmon head well and boil it once to remove the smell. After boiling the salmon head in a pressure cooker, put the ingredients in a heavy pot and simmer for one hour. When the flavors are well blended, add sake-kasu and season with seasonings.The amount of soy sauce and salt to be added may be adjusted according to the saltiness of the salmon.Boiled soybeans may be used instead of roasted soybeans. When eaten with warm sekihan (red rice), the moderate saltiness and coldness go well together, and the cold shimotsukare has little smell. ## Efforts for Preservation and Succession It is sold at restaurants, roadside stations, and supermarkets in Tochigi Prefecture. It is sold at restaurants, roadside stations, and supermarkets in Tochigi Prefecture. Many events are held as a representative local cuisine of the prefecture. In addition, a citizen's group in Utsunomiya City is preserving and passing on the traditional cuisine of the prefecture, including ""shimotsukare"" through local cooking classes for children. ## Ingredients - [Ingredients] Daikon radish: 1kg - [Ingredient] Carrot: 150g - [Ingredient] Scrambled soybeans: 40g - [Ingredient] fried tofu: 1 piece - [Ingredient] Salted salmon head: 1 small piece - Vinegar: 1 tbsp. - water: 1 cup - [Seasoning] Sake lees: 50g~75g - [Seasoning] soy sauce: Appropriate amount - [Seasoning] salt: Appropriate amount - [Seasoning] Sugar: As you like ## Recipe 1. 1. Wash the heads of salted salmon well, cut into 2 cm cubes, and boil once to remove the smell. 2. 2. Put 1 head, vinegar, and water in a pressure cooker and simmer (heat) over medium heat for about 20 minutes. Turn off the heat and allow to cool naturally to release the pressure. 3. 3. Grate the radish and carrot with a devil's grater. 4. 4. Wrap the roasted soybeans in a cloth, fir and remove the skin. 5. 5. Grill deep-fried tofu until lightly browned, cut in half lengthwise, and cut into thin strips. 6. 6. Tear sakekasu into small pieces and soak in boiling water to soften. 7. 7. Put all the ingredients 2, 3, 4, and 5 into a heavy pot and cook over high to medium heat at first, then simmer over low heat for about 1 hour. 8. 8. When the flavors are blended and the fish is tender, add sakekasu, soy sauce, salt, and sugar to taste. ## Provider Information provider : ""Hometown Japanese Cuisine: Traditional Dishes of Utsunomiya"" (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)" "# Zakuni ｜ Our Regional Cuisines **Cuisine Name**: Zakuni **Region**: Our Regional Cuisines ## Main Lore Areas Takasaki City ## Main Ingredients Used Konjac(=yam cake), Root vegetables, Surume (=Dried squid), etc. ## History, Origin, and Related Events In Gunma, there is a custom of eating ""Kenchin Jiru"" during such events as ""Ebisu-ko in autumn"", ""New Year's Ebisu-ko (Spring Ebisu-ko)"", and ""Setsubun (the first day of spring)"". A local dish similar to ""Kenchin Jiru"" and handed down in Takasaki City is ""Zakuni"".Like ""Kenchin Jiru"", it is generally eaten on celebratory occasions, but it is especially unique in that it is made on special occasions by chopping the ingredients into small pieces. In addition, while ""Kenchin Jiru"" is characterized by the fact that the ingredients are first sauteed in a large amount of oil, “Zakuni"" does not use oil and uses ""Surume (=Dried squid)"", which is not added in ""Kenchin Jiru"", as a ""Dashi (=Japanese soup stock)"". It has a long history and is said to have been made for at least 60 years. ## Opportunities and Times of Eating Habits It is eaten as an “Osechi-ryori"" dish at New Year's, and is also served at “Setsubun"" and other festive occasions. It is also served at ""Ebisu-ko"", a festival held to pray for prosperous business, and is a staple dish at ""Yashiki Festival"". At ""Yashiki Festival,"" an event to express gratitude to the gods, it is customary to offer it together with ""sekihan (=red rice)"" and fish with a head (such as dried sardines) to"" Inari-sama"", make a wish, and then eat it with the family. ## How to Eat In general, ""Kenchin Jiru"" is made by frying vegetables in oil and then simmering them in ""dashi (=Japanese soup stock)"" for seasoning, but in “Zakuni"", no oil is used and surume is added to the ""dashi (=Japanese soup stock)"", among other features. In the past, this dish was served at weddings, with the hope that the couple would not become “Water and Oil(Japanese Saying)"". At weddings, kombu (=kelp) and other ingredients are added to the usual “Zakuni"". ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In addition to being commonly made at home, some restaurants offer dishes arranged with “Zakuni"". In addition, the city of Takasaki has been offering a course on “Traditional Food that Children Enjoy"" to pass on the knowledge of ""zakuni"" and how to make it. In addition, for several years starting about 20 years ago, ""zakuni"" was sold at a store adjacent to a local JA store. In the future, the city is considering passing on ""zakuni"" through cooking classes at local community centers and other venues. ## Ingredients - Carrot: 100g - Daikon radish: 600g - Gobou (=Burdock): 50g - Fresh shiitake mushroom: 5 pieces - Satoimo(=Japanese taro): 500g - Konjac(=yam cake): 200g - Bamboo rings: 2 pieces - Surume-ika(Japanese common squid): 1 piece - Naruto(=fish Cake): 1 piece - Soy sauce: 50cc - Mirin(=sweet rice wine): 50cc - Sake: 50cc - Salt: 1 tsp. - sugar: 1 tsp. - Katakuriko(=potato starch): 3 tbsp. - Dashi (=Japanese soup stock): a little ## Recipe 1. 1. Boil Gobou(=Burdock), satoimo(=Japanese taro), and konjac(=yam cake) respectively. Cut all ingredients into 1 cm pieces. Cut Japanese common squid into small pieces and soak in hot water. 2. 2. Put Satoimo(=Japanese taro) and other ingredients except katakuriko(=potato starch) into a pot, add enough water to cover the ingredients and the juice of Surume-ika(Japanese common squid) and simmer until soft. 3. 3. Add the satoimo(=Japanese taro) and season with seasonings, simmer for a while, then add water-soluble Katakuriko(=potato starch) to thicken the sauce. ## Provider Information provider : Non Profit Organization Gunma Food Culture Research Association ![Image](Not found)" "# Catfish Tempura ｜ Our Regional Cuisines **Cuisine Name**: Catfish Tempura **Region**: Our Regional Cuisines ## Main Lore Areas Itakura Town (Toumou Area) ## Main Ingredients Used Catfish ## History, Origin, and Related Events Itakura Town, located in the Toumou area of Gunma Prefecture, is so rich in water resources that it is called ""Gunma's Water Town"".Even today, the town is home to nationally famous first-class rivers such as the Tone River and the Watarase River, the largest rivers in Japan, but in the past, there were many more rivers, ponds, and swamps. The river fish from these rich water sources is well known as a local specialty, and a variety of river fish such as eels, carp, and loach are eaten. One of the most popular dishes is a variety of dishes made with catfish. There are various ways to cook catfish, such as deep frying and sashimi, but the most popular dish is “Catfish Tempura"". The fluffy, soft, and surprisingly unctuous white meat and the crispy batter are a perfect match, and many tourists and gourmets come from outside the prefecture to try it. ## Opportunities and Times of Eating Habits In Itakura, a town with an abundance of rivers, ponds, and swamps, there used to be many wholesale stores that dealt in river fish caught in the area.In addition to being a center for buying and selling river fish, the neighborhood is lined with restaurants that serve a variety of river fish dishes, including “Catfish Tempura"", which is still served today. The nearby Raiden Shrine and Takatori Tenmangu Shrine also serve it as a specialty for visitors to the shrine. ## How to Eat Because catfish are often covered with mud, it is considered important to prepare them properly. Some restaurants spend a week removing the mud from the fish to remove the odor and ensure that the fish is fresh and full of flavor. Since only a small portion of the meat is edible for tempura, the rest is sometimes served as “Tataki-age,"" which is finely crushed, mixed with vegetables and tofu, made into dumplings, and deep fried. The point is to beat the meat with a knife and deep fry it at a high temperature. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Although not as common as in the past, catfish tempura continues to be served at long-established river fish restaurants in Itakura Town. In addition, a flyer was produced to list all the river fish dishes, including catfish tempura, as well as the restaurants that serve them. It is also making an effort to spread awareness of Itakura's river fish cuisine. ## Ingredients - Catfish: 1 (100g) - Gobou (=Burdock): 100g - Carrot: 100g - Potato: 100g - Tofu: 1／2 tofu - Pickled shiso seed: 1 tbsp. - Miso: 2 tbsp. - wheat flour: 100g - Frying oil: as needed ## Recipe 1. 1. emove the fish bones from the catfish and finely chop the fish. Recently, crush the bones in a food processor. 2. 2. Cut Gobou(=Burdock) and carrot into small pieces and grate potatoes. Drain radish the tofu. 3. 3. Melt flour a little stiffer than tempura batter, and mix with 1, 2, shiso seed pickles, and miso. 4. 4. Divide into small pieces and fry slowly in oil. ## Provider Information provider : Non Profit Organization Gunma Food Culture Research Association ![Image](Not found)" "# Simmered Runner beans ｜ Our Regional Cuisines **Cuisine Name**: Simmered Runner beans **Region**: Our Regional Cuisines ## Main Lore Areas Nakanojo Town, Tsumagoi Village, Kusatsu Town (Agatsuma Area), Naganohara Town ## Main Ingredients Used Runner beans ## History, Origin, and Related Events The Agatsuma region grows a variety of agricultural and livestock products, including vegetables, Konjac(=yam cake) potatoes, and fruits. Among them, runner beans, also called ""flower beans"", are grown in the highlands of Nakanojo Town, Tsumakoi Village, Kusatsu Town, and Naganohara Town, and are a specialty of the Agatsuma region. These large-fruited green beans grow only in cool summer climates at altitudes of 900 to 1,300 meters above sea level, and those grown in the Agatsuma region are especially well known and named ""Kogen Hanamame” (=highland flower beans). The most common way to cook runner beans is to cook them as “Nimame (=simmered beans)"", which allows the flavorful taste of the beans to be enjoyed as it is. The flavor is light, but with a hint of sweetness. Since runner beans are dried and preserved, it is believed that the “Nimame (=simmered beans)"", which is made by simmering them softly to make them easier to eat, took root. Many of the dishes using runner beans are also arranged recipes after they are boiled. ## Opportunities and Times of Eating Habits Because it is a local specialty that is often harvested, it is served at local festivals and other events, weddings and funerals, and when entertaining guests. In the Agatsuma region, boiled beans made from runner beans are sometimes included in “Osechi (New Year's dishes)"". In some households, the harvested beans are offered to the altar of the gods. ## How to Eat Wash and soak the runner beans in water overnight and boil them several times in plenty of water. Then season with sugar and salt and bring to a boil. When removing the beans from the boiling water, be careful not to take them out while they are hot, or they will wrinkle on the surface. Runner beans are often eaten as they are, but they are also used in a variety of dishes such as “Kanroni (=candied boiled beans)"", “Amanatto (=sweetened beans)"", “Sekihan (=red rice)"", and “Yokan (=sweetened red bean curd)"". Local dishes such as “Tempura"" in Nakanojo Town and “Maki Ohagi"" in Naganohara Town are especially popular. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is commonly grown at home, but in recent years it has been processed into “Amanatto (=sweet soybeans)"" and canned and sold as a souvenir for tourists. In addition, in order to brand ""Agatsuma's Flower Beans,"" the Agatsuma Agricultural Office's Extension Guidance Division has produced a ""safflower bean PR video"". The office is also engaged in activities to promote the runner beans and support their cultivation. ## Ingredients - Runner Beans: 1kg - Sugar: around 1kg - Salt: a pinch ## Recipe 1. 1. Wash and soak the runner beans overnight in plenty of water. When cooking old beans, soak them in water for about two nights. You can also add baking soda to the water, but be careful, as the skins can easily become cracked. 2. 2. Boil 1 in plenty of water, let cool, change the water, and boil again. Repeat two or three times. If the water is changed while the cooking water is still hot, the skin of the beans will be damaged, so be sure to change the water after the cooking water has cooled. 3. 3. Bring the cooking liquid to just enough to cover the beans, add sugar and a pinch of salt to sweeten the beans, and bring to a simmer (be careful not to let the beans come out of the cooking liquid or they will wrinkle). ## Provider Information provider : Nakanojo Town Health Center ![Image](Not found)" "# Ayu Shioyaki (Grilled ‘Ayu’ Sweetfish with Salt) ｜ Our Regional Cuisines **Cuisine Name**: Ayu Shioyaki (Grilled ‘Ayu’ Sweetfish with Salt) **Region**: Our Regional Cuisines ## Main Lore Areas Ueno Village ## Main Ingredients Used Ayu (Sweet fish) ## History, Origin, and Related Events In Gunma, where there are many rivers with clear water, various river fish is grown, and local cuisines with these fish are familiar with the area. The type of fish often eaten varies depending on the region, but ‘Ayu’ Sweet fish is designated as a prefectural fish of Gunma Prefecture, and one of the main products in the prefecture. The locals often grill ‘Ayu’ with salt to enjoy its own flavor. Ueno Village, the least populated in Gunma, boasts ‘Ayu’ fishing the most. The Kanna River, reservoirs along the Tone River, runs in the village, and is a habitat of various river fish like ‘Ayu’, char and Japanese dace. ‘Ayu’ season is open in summer, and you can enjoy grilled ‘Ayu’ with salt during the limited time. Many people visit the area to eat fresh ‘Ayu’. ## Opportunities and Times of Eating Habits Ueno Village Fisheries Cooperative offers information about ‘Ayu’ fishing because many people enjoy ‘Ayu’ fishing before eating one. ‘Ayu’ has a habit to make own territories, and people use the strategy called ‘Tomozuri’, to make the most of its habit. Plant ‘Ayu’ fish was hooked on the fishhook and let the plant fish go to the territory, then catch ‘Ayu’ when they start to attack the plant. ‘Ayu’ fishing starts around middle of June every year, and many tourists visit there to enjoy fishing. ## How to Eat ‘Ayu’ caught in the Kanna River has greater flavor and is firmer among ‘Ayu’ in Gunma Prefecture. Fresh ‘Ayu’ is skewered zig-zag while it’s still alive, then sprinkle salt. Grill the fish over the oak charcoal made in Ueno Village. Fresh salt-grilled ‘Ayu’ is sold at the local farmers/fishers market during the limited time. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The technology of ‘Ayu’ breeding has been developed in Gunma to prevent from decreasing natural ‘Ayu’. Nowadays about a half amount of ‘Ayu’ caught is from Gunma Prefecture. In addition, Ueno Village Fisheries Cooperative promotes ‘Ayu’ by posting the event selling the grilled fish on the social media. ## Ingredients - Ayu’ Sweet fish: 1 - Salt: A little - Skewer: 1 ## Recipe 1. 1. Sprinkle salt on the ‘Ayu’. 2. 2. Skewer fish after sprinkling salt. 3. 3. Grill it for 1.5hours over charcoal fire. ## Provider Information provider : Ueno Village Fisheries Cooperative ![Image](Not found)" "# Konnyaku no Shiraae (Konjac with mashed tofu salad) ｜ Our Regional Cuisines **Cuisine Name**: Konnyaku no Shiraae (Konjac with mashed tofu salad) **Region**: Our Regional Cuisines ## Main Lore Areas All areas in the prefecture ## Main Ingredients Used Tofu, konjac ## History, Origin, and Related Events ""Konnyaku no Shiraae"" is a dish that uses konjac, dressed with a batter made of ""tofu"" and mashed sesame seeds. One of the characteristics of this dish, made in Gunma, is the use of konjac potato, which is a specialty of the region. Since the Muromachi period, which was between 1333 to 1573, research has been conducted to increase its cultivation. The cultivation of konjac potato is especially popular in Shimonita Town, which is famous for its ""Shimonita negi"" (green onion). Konjac potatoes prefer a well-drained, mild climate and do not tolerate extreme cold or strong sunlight, making ""Shimonita's climate ideal"" for their cultivation. As a result, many local dishes were invented that used konjac, such as konjac ""tofu"" paste. ## Opportunities and Times of Eating Habits Mashed tofu salad is a common vegetarian dish served at various events, including weddings and funerals. There are specific rules to follow when preparing the dish for different occasions. For celebratory events, carrots are added to give the salad a reddish hue, while they are omitted for legal ceremonies. The salad typically includes konjac, a specialty from Gunma Prefecture, but seasonal vegetables and fruits are also added at times, making it a seasonal feast. ## How to Eat Grind the ""tofu"" in a mortar and pestle along with sugar, salt, mirin, and other desired seasonings. Cut the konjac into small pieces and blanch them, then add them to the ""tofu"" mixture. If you want to add some color to the dish, you can boil carrots, spinach, bok choy, or other vegetables and cut them into thin strips before adding them to the mixture as well. Once all the ingredients are thoroughly coated with the ""tofu"" dressing, the dish is ready to serve. You'll notice the unique texture of the konjac and the sweetness of the ""tofu"" in every bite. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is a popular dish that can be made at home or enjoyed in restaurants. In Gunma Prefecture, there are several well-known restaurants that serve konjac dishes, and konjac tofu paste is often included as part of a course meal. ""JA Kanra Tomioka"" has even shared a recipe for konjac tofu paste on the internet, making it easy for anyone to enjoy this local cuisine, whether they are from Gunma Prefecture or not. ## Ingredients - Konjac: 120g - Carrot: 50g - Sugar: 4 tsp. - Soy sauce: 4 tsp. - Soup stock: 4 tbsp. - Spinach: 25g - Tofu: 200g - Sugar: 4 tsp. - Salt: a pinch - White sesame seeds: 2 tbsp. ## Recipe 1. 1. Cut the konjac into 3 cm lengths and blanch it in boiling water. Also, cut the carrot into the same size as konjac and simmer it in soup stock, sugar, and soy sauce. After boiling, drain both the konjac and carrot in a colander and remove the excess liquid. 2. 2. Boil the spinach, soak it in water, and then cut it into 3 cm lengths. 3. 3. Grind white sesame seeds in a mortar to make a smooth paste. Add well-drained tofu and grind it further. Finally, season it with sugar and salt and mix it well. 4. 4. Mix steps 1 and 2 in step 3. ## Provider Information provider : ""Kanna-machi"" ![Image](Not found)" "# Gunma no Udon ｜ Our Regional Cuisines **Cuisine Name**: Gunma no Udon **Region**: Our Regional Cuisines ## Main Lore Areas Through the prefecture ## Main Ingredients Used Wheat flour (Udon) ## History, Origin, and Related Events In Gunma, where there is a deeply rooted culture of consuming wheat-based dishes, ""Udon"" is a beloved staple food. There are ""Udon"" noodles made here with distinctive characteristics, which are influenced by the climate and unique features of the various regions in Gunma. The people of Gunma Prefecture, as well as tourists from outside the area, enjoy Gunma's ""Udon"" noodles as a gourmet dish. Particularly unique among the varieties are ""Himokawa"" from Kiryu City, ""Tatebayashi's Udon"" from Tatebayashi City, and ""Mizusawa Udon"" from Shibukawa City. ""Himokawa"" is exceptionally wide, and some stores serve ""Udon"" over 10 centimeters in width. ""Tatebayashi's Udon"" is known for being made with ""Hyakunen wheat"" from Ora, Tatebayashi. ""Mizusawa Udon"", on the other hand, is said to be one of Japan's top three ""Udon"" varieties, alongside Inaniwa ""Udon"" from ""Akita and Sanuki Udon"" from Kagawa. It has a glossy texture and firmness, offering a unique and addicting chew. ## Opportunities and Times of Eating Habits While ""Udon"" may be a dish that can be enjoyed casually by all households, varieties like ""Himokawa Udon"", ""Tatebayashi Udon"", and ""Mizusawa Udon"" have also gained popularity as tourist dishes. They are readily available in souvenir shops, and often sold in gift sets within decorative packaging, which makes them popular choices for ""Ochugen"" (summer gift-giving) and ""Oseibo"" (year-end gift-giving). Additionally, in the ""9th National Local Udon Summit"" held in 2019, a dish featuring ""Hyakunen wheat"" from Ora, Tatebayashi, won the grand prize. This even played a significant role in spreading the popularity of ""Tatebayashi's Udon"" throughout the country. ## How to Eat The wide ""Himokawa Udon"" from Kiryu City can be enjoyed by dipping them in ""Tsuyu"" (broth) or by simmering them in a soy sauce-based broth. There are also various creatively arranged Udon dishes available, such as Curry Udon, offering a wide range of flavors to enjoy. ""Mizusawa Udon"", known for its glossy texture and firmness, is typically served in a bamboo basket and enjoyed in a simple manner. On the other hand, ""Tatebayashi's Udon"" is famous for its ""Tamago"" (egg) Udon, where you will be able to enjoy the freshness of each ingredient. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Himokawa Udon"" can be enjoyed in Kiryu City, ""Tatebayashi's Udon"" in Tatebayashi City, and ""Mizusawa Udon"" in the Mizusawa District of Ikaho-cho, Shibukawa City. The ""Mizusawa Udon"" Trademark Registration Store Association has created the ""Ikaho Mizusawa Udon Map"" to promote shops that serve ""Mizusawa Udon"". ## Ingredients - Flour (Hyakunen wheat): 400g - Water: 180ml - Salt: 18g - Flour (Cornstarch or Hyakunen wheat) for dusting: Appropriate quantity - Condiments (Chopped seaweed, Tempura flakes, Green onions, Wasabi, etc.): To taste - Store-bought Udon soup base (Diluted with water for dipping): To taste ## Recipe 1. 1. Add salted water to the wheat flour and mix quickly until the mixture turns yellowish and forms small, crumbly grains. 2. 2. Once formed as described above, gather them close and knead the clumps into one ball. 3. 3. Wrap the dough in a plastic bag and press it down to a thickness of about two centimeters. Fold the dough and repeat this process about three times. 4. 4. Wrap it to prevent drying and let it rest for about 30 minutes to three hours. 5. 5. Put the dough, shaped into a ball by kneading it towards you, into a plastic bag and let it rest overnight. 6. 6. Press and stretch the dough into a circular shape using your palm. Roll the dough around a rolling pin, press and roll it from the center to both ends five to six times, then unfold it and repeat the process by changing directions. Fold it over once it becomes around three millimeters thick (or to your desired thickness). 7. 7. While generously dusting with flour, cut the dough to the same width as its thickness, which makes it appear like a folding screen. 8. 8. Boil water and add the noodles. Once they come to a boil, simmer for about 10 minutes, then rinse with running water. 9. 9. Rinse off any sliminess and plate. 10. 10. Prepare condiments such as chopped seaweed, tempura flakes, green onions, wasabi, etc., according to your desired taste. ## Provider Information provider : Men no Machi (Town of Noodles) ""Udon no Sato 'Tatebayashi'"" Promotion Association ![Image](Not found)" "# Sumitsukare ｜ Our Regional Cuisines **Cuisine Name**: Sumitsukare **Region**: Our Regional Cuisines ## Main Lore Areas Tomo ## Main Ingredients Used Radish, salmon, soybean, and sake lees ## History, Origin, and Related Events Also called “shimotsukare,” “sumitsukari,” and “shimitsukare,” this is a dish made by simmering leftovers from celebratory feasts, such as salmon head eaten during the New Year and beans left over from ""Setsubun"". In addition, leftover vegetables such as radishes and carrots that were harvested the previous year and are past their ripeness are often added. In addition to Gunma, it is an event food that is popular mainly in the northern Kanto region, such as Tochigi and Ibaraki. ""Sumitsukare"" is said to have its origins in the Edo period and was once offered on a plate with ""sekihan"" at an ""Inari Shrine"" on Hatsuuma, the first day of the horse in February. It is said that in addition to being served on a plate, the plate was sometimes placed on tied straw and served as a “warabocchi.” ## Opportunities and Times of Eating Habits After preparing it for an ""Inari Shrine"" on Hatsuuma, it is generally eaten with ""sekihan"" to pray for good health. Each household would make a large pot of it, and not only would the family eat it, but they would also share it among their neighbors and serve it to guests. Also, although it was only offered on ""Hatsuuma"", it is said that some families made it and ate it on the second day of the horse as well. ## How to Eat The exact ingredients differ depending on the household and region, but preparation before simmering was considered important. First of all, the key is to grate the daikon radish and carrots with a special grater. In addition to cooking the soybeans before simmering them, the salmon head is also grilled in advance to brown it. Other ingredients such as fried tofu were also often used. The ingredients and sake lees are simmered with sake, dashi, mirin, soy sauce, miso, etc. Without adding water, simply let the water from the vegetables simmer. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It used to be commonly made at home, but now more and more stores are selling it as a side dish. In addition, the website Gunma Agrinet, which introduces Gunma's agricultural and livestock products, has published a recipe adapted from ""sumitsukare"". In addition to using white wine instead of sake lees to make it easier to eat, the dish also has a variety of ingredients, making it a feast for the eyes as well. ## Ingredients - Radish: 1kg - Carrots: 100g - Fried tofu: 1 - Soybeans: 20g - Salted salmon head, etc: 50g - Sake lees: 30g - Alcohol: an appropriate quantity - Soy sauce: as appropriate ## Recipe 1. 1. Grate the radish and carrots using a coarse grater. 2. 2. Cut the fried tofu in half and cut it into thin pieces. Tear the sake lees into small pieces. 3. 3. Split the soybeans in half and remove the skin. Cut the salted salmon into 1cm cubes. 4. 4. Add all ingredients and sake to a pot and simmer until soft. Add soy sauce as needed if it is not salty enough. ## Provider Information provider : ""NPO Gunma Food Culture Research Group"" ![Image](Not found)" "# Joshu Kimpira (Stir-fried Carrot & Burdock Root) ｜ Our Regional Cuisines **Cuisine Name**: Joshu Kimpira (Stir-fried Carrot & Burdock Root) **Region**: Our Regional Cuisines ## Main Lore Areas All regions of the prefecture ## Main Ingredients Used Pork, carrots, konjac, burdock root, shiitake mushrooms ## History, Origin, and Related Events In 1983, the 38th National Athletic Meet “Akagi National Athletic Meet” was held in Gunma Prefecture. This was a memorable event for Gunma, as the prefecture declared itself “Sports Prefecture Gunma"" and it was the first time that “Gunma-chan” appeared as the mascot. Joshu Kimpira, or stir-fried carrot and burdock root, was invented especially for the event as a new local dish featuring Gunma's famous local products such as pork, shiitake mushrooms, konjac, and so on. One of the characteristics of this dish is to thickly cut the burdock root, which is commonly used in kimpira. This is said to be reminiscent of the magnificent three famous mountains of Jomo. Depending on the region, different variations of the dish may include the addition of chicken, green peppers, freeze-dried tofu, and fried satsuma-age fish cakes, but in any case, it makes abundant use of Gunma's local products and has become a firm favorite on the dinner table of families throughout the prefecture. ## Opportunities and Times of Eating Habits Since it was proposed at the time of the Akagi National Athletic Meet, it has been served at home and in school lunches as an easy-to-prepare local dish. Joshu Kimpira, which contains the perfect balance of meat and vegetables, is highly nutritious, and its sweet and spicy seasoning is said to be popular even among children. ## How to Eat Stir-fry thickly sliced burdock root, then add pork, followed by julienned carrots, shiitake mushrooms, and konjac. Once cooked, add broth, sugar, mirin, sake, water, and stir-fry. When the water has evaporated, season with soy sauce to complete the dish. The addition of pork to kimpira, which is usually made only with vegetables, makes for a tasty and hearty dish, not to mention the texture of the thickly sliced burdock root. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being made at home, this dish is also served as part of school lunches at elementary and other schools in the prefecture. Furthermore, Gunma Prefecture has posted online a recipe featuring the addition of apples to the dish. This is said to have been created by a high school student in the “Higashi-Azuma Town New Specialty Cooking Contest,” a model district project utilizing food and nutrition education promotion leaders, and won a special award in the student division. ## Ingredients - Pork: 50 grams - Burdock root: 70 grams - Carrot: 40 grams - Tsuki konjac: 50 grams - White sesame seeds: 4 g (2 tsp) - Soy sauce: 18g (1 tbsp) - Mirin: 6g (1 tsp) - Sugar: 6g (2 tsp) - Sake: 5g (1 tsp) - Salad oil (or sesame oil): 4g (1 tsp) - Hawk claw chili peppers: To taste ## Recipe 1. 1. Cut the pork into strips. 2. 2. Wash the burdock root to remove any dirt and cut into long, thin strips. 3. 3. Peel and julienne the carrots. 4. 4. Boil the tsuki konjac and remove the smell. 5. 5. Heat the salad oil in a frying pan, add the sake, and stir-fry the pork. 6. 6. Add the burdock root, konjac, and carrot, in that order, and stir-fry. 7. 7. Once the burdock root becomes tender, add the hawk's claw chili pepper, sugar, soy sauce, and mirin, and stir-fry further. 8. 8. Once all the liquid has evaporated, sprinkle over the sesame seeds, stir-fry briefly, and turn off the heat. ## Provider Information provider : Recipe provided by: Gunma Prefecture School Nutritionists Association ![Image](Not found)" "# Katemeshi ｜ Our Regional Cuisines **Cuisine Name**: Katemeshi **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Rice, wheat, beans, vegetables, etc. ## History, Origin, and Related Events In a time when rice was in short supply, various dishes were devised to supplement rice. In addition to using wheat as a staple food, such as using wheat to make “okirikomi,” various ingredients were added to rice to make it bulkier and more filling. Katemeshi was originally one of those thought-up dishes. It refers to rice mixed with filling ingredients such as barley, beans, radish, and seaweed. Kate refers to ingredients that are added to rice to increase the volume of the rice. Now that rice is widely available and easy to obtain, you can enjoy mixing in your favorite ingredients and seasonal vegetables. It has become popular as gomoku rice or mixed rice made by mixing seasonal ingredients such as “bamboo shoots“ and “matsutake mushrooms with rice“. ## Opportunities and Times of Eating Habits Katemeshi itself is a dish that is widely known even outside of Gunma Prefecture. Like Gunma, it is eaten as a dish thought up when there was a shortage of rice, but especially in Gunma Prefecture, it is served on the day of“ Tenjinko“, a festival to pray for academic achievement and the healthy growth of children, and is also often eaten as a feast that can be easily prepared when people gather or when one is busy. ## How to Eat The method of making it and the ingredients used differ depending on the region and household. For example, as a cooking method, ingredients are added and cooked together with the rice, but there is also a version in which the ingredients are mixed with the cooked rice. A wide variety of ingredients are added, including barley, beans, vegetables such as carrots and burdock, mushrooms, chicken, and fried tofu. These are usually cut into small pieces before being added to the rice and seasoned in advance with soy sauce or by simmering in soup stock. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The way it is eaten has changed since the times when rice was scarce, and the ingredients used have become more abundant, but it is still eaten at home as a meal for events and as a regular dinner. In addition, it is served as part of school lunches at schools in the prefecture and is devised so that children can become familiar with local cuisine from an early age. ## Ingredients - rice: 750g - fried tofu: 2 slices - burdock: 100g - carrot: 60g - mushrooms (raw shiitake, shimeji, etc.): 100g - Konjac: 100g - oil: 1 tablespoon - [Seasoning] sugar: 20g - [Seasoning] mirin: 2 tablespoons - [Seasoning] soy sauce: 4 tablespoons - [Seasoning] sake: 1 tablespoon - [Seasoning] broth: 150cc - [Accompaniments] Seri, sansho, butterbur sprouts, and red pickled ginger: as appropriate ## Recipe 1. 1. Cut the carrots and burdock into thin, long strips, and cut the konjac, carrots, and mushrooms into small pieces. Cut the drained fried tofu in half lengthwise and cut into 2-3mm wide pieces. 2. 2. Add oil to a pan, fry the burdock first, then add mushrooms, carrots, and konjac and fry. 3. 3. Add the fried tofu to 2, add [seasoning], and simmer over medium heat. When soft, add the ingredients and broth to the cooked rice and mix. 4. 4. Serve the katemeshi with seasonal edible wild plants, referring to [accompaniments]. ## Provider Information provider : Recipe provided by: NPO Gunma Food Culture Research Association ![Image](Not found)" "# Shime Tofu ｜ Our Regional Cuisines **Cuisine Name**: Shime Tofu **Region**: Our Regional Cuisines ## Main Lore Areas Numata City, Shirasawa, Kanna, Naganohara, Tone ## Main Ingredients Used Tofu ## History, Origin, and Related Events In times of food scarcity, when meat and fish were unavailable, soybeans came in very handy as a source of protein. While soybeans are prepared in various forms, such as miso and soy sauce, Gunma prefecture is especially known for tofu. Not only is it rich in nutrition, it also keeps well once it's cooked, which is why it is used in local cuisine. The representative local tofu dish is ""shime tofu"". A simple side dish of boiled tofu seasoned with soy sauce and sugar, it is mainly eaten as a seasonal food at festivals. There are also various regional ""tofu rice"" dishes, where tofu is mixed in to cooked rice. Currently, in order to consistently produce high quality soybeans, Gunma is enacting policies to expand stable business via strict adherence to basic technology and contract farming, and promotion of local soybean production for local consumption. ## Opportunities and Times of Eating Habits In the towns of Shirasawa and Naganohara, near Numata City, shime tofu used to be prepared at New Year and other seasonal festivals. In Kanna, it is known as a dish for holidays and other occasions when people gather. It is said that every household would gather their own home-grown beans, and the local housewives would make tofu by hand. In the present day, when meat and other animal proteins are readily available, there are fewer chances to eat shime tofu, and it has become a rare local delicacy. ## How to Eat The tofu is made by wrapping it in a sushi mat before boiling, then seasoning it with soy sauce and sugar. It is generally cut into bite-size pieces before eating, of about the same size as takuan (pickled daikon radish). It is also used as an ingredient in nishime (vegetable stew). Its distinctive texture is similar to kamaboko (blocks of processed fish and seafood). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Aside from the publication of press releases on shime tofu in Kanna, the ""Kanna Collection of Local Cuisine"" was created in 2009. It was distributed to interested locals, and also donated to the town library. Shime tofu is also included as a local Kanna dish in ""Local Gunma Cuisine"", created by a member of the Gunma Council for Promoting Improved Eating Habits. It is also served as a school lunch option in the Tone / Numata region. ## Ingredients - block of tofu: 1 - salt: Pinch - dashi stock: 2 cups - sugar: 1 tablespoon - soy sauce: 3 tablespoons ## Recipe 1. 1. Cut the tofu in half lengthwise. Wrap in a sushi mat, and tie with string. 2. 2. Bring a saucepan of salted water to the boil. Add the tofu, and simmer for 20-30 minutes. 3. 3. Once the tofu has cooled down, remove the sushi mat. 4. 4. Heat the dashi stock, sugar and soy sauce in a saucepan. Add the tofu and simmer. 5. 5. Cut the tofu to your required size, and serve. ## Provider Information provider : Recipe provided by: Kanna Council for Promoting Improved Eating Habits ![Image](Not found)" "# Mayudama(Cocoon Balls) ｜ Our Regional Cuisines **Cuisine Name**: Mayudama(Cocoon Balls) **Region**: Our Regional Cuisines ## Main Lore Areas Entire Prefecture ## Main Ingredients Used Ingredients like rice flour, millet flour, or corn flour ## History, Origin, and Related Events The sericulture industry has been thriving in Gunma for quite some time, and even now the prefecture is focused on the industry’s further cultivation via such methods as the use of original silkworm breeds to make “Gunma silk,” as well as practical applications for genetically modified silkworms. For that reason, “cocoons” became highly valued and indispensable in the sericulture industry, and “cocoon balls,” an event food made from rolling right flour, millet flour, and corn flour became popular. However, unlike many other local delicacies, rather than being made for immediate consumption, cocoon balls are traditionally served as offerings. For example, on January 13, two days before the Little New Year festival, it is customary to make cocoon balls from millet flour and attach them to the branches of mulberry trees, resembling flowers. Additionally, Hatsuuma, a celebration of the first day of the ox in February, is a day for plentiful silkworm harvests within Agatsuma County, Gunma. 16 cocoon balls are made and offered to shrines and wells. It could be said that these customs show vividly the value people place on the cocoons that bolster the sericulture industry. ## Opportunities and Times of Eating Habits On the evening following the decorations of the cocoon balls on January 13, they are brought out to the rice fields and grilled during the “Dondo-Yaki” held during Little New Year. It’s said that eating toasted cocoon balls will prevent illness. In addition, sometimes azuki bean porridge with cocoon balls added in is made on the morning of Little New Year. Similarly to Dondo-Yaki, this is also a prayer to avoid epidemics, as well as for the prosperity of the sericulture industry. ## How to Eat Dissolve millet flour in hot water, roll into balls, and boil. After grilling it for Dondo-Yaki or offering it to a Shinto altar on New Year’s day, it is common to eat it with sugar or soybean flour. Also, be sure to make the azuki bean porridge with pre-boiled beans and rice before adding the cocoon balls, and eat them together with others. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Cocoon balls are still popular now as event food in each household. In addition, according to “Gunma’s food culture inheritance text,” a document provided by Gunma Prefecture, there is a custom of offering cocoon balls as a type of “mochi flower” at the Kagamibiraki event on January 11. ## Ingredients - Joshinko (non-glutinous rice flour): 250g - warm water: 220g - red food coloring: A little ## Recipe 1. 1. Put the joshinko in a bowl and lukewarm water a little bit at a time until it becomes as hard as an earlobe. 2. 2. In a separate bowl, put the desired amount of food coloring for part 1, then add the food coloring dissolved in water slowly, while watching the mixture. 3. 3. Roll 1 and 2 into balls with a diameter of about 2 cm each, then boil in excess water in a pot. 4. 4. When the dumplings are cooked, cool them in water. ## Provider Information provider : Recipe provided by: Gunma Food Culture Research Association NPO ![Image](Not found)" "# Negi nuta ｜ Our Regional Cuisines **Cuisine Name**: Negi nuta **Region**: Our Regional Cuisines ## Main Lore Areas All regions in the prefecture ## Main Ingredients Used Spring Onions ## History, Origin, and Related Events One of the specialities produced in Gunma Prefecture is spring onions. While Nefuka and Jyoshu spring onions are also produced, the most widely recognised is probably Shimonita spring onions. It is said that the Shimonita spring onion began to be produced in the Edo period (1603-1868) and is also known as 'Tonosama spring onion', as the spring onions were presented at the request of the feudal lords of Edo. Characteristics include a maximum thickness of 4-5 cm and a short length of 15-20 cm. They are even used as gifts for year-end and mid-year gifts. Negi-nuta, a local dish using spring onions, is popular in Gunma, where these tasty and unique spring onions are grown. The dish is made by mixing cooked spring onions with vinegared miso paste. A similar dish called 'Nutaae', which combines spring onions with dried squid and mashed tofu, also exists. ## Opportunities and Times of Eating Habits It is prepared as a meal prepared for special occasions such as weddings, funerals and celebrations. In addition to weddings, it is often served on The Doll’s Fesitval (momo-no-sekku). ## How to Eat Steam or boil well-washed spring onions in a steamer to soften them, cut them into suitable lengths and dress them with vinegared miso, a mixture of ground sesame seeds, miso, sugar and vinegar. It is said that the sweeter the spring onion, the better it goes with Negi-nuta, and spring onions with a distinctive sweet flavour, such as Shimonita spring onions, are also suitable. Vinegar may also be poured over the spring onions before dressing to make them softer and tastier. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is made and enjoyed by every household. ## Ingredients - green onion: 5 stalks - fu: to taste - [Seasoning] Ground sesame: 1 tbsp. - [Seasoning] Sugar: 2 tbsp. - [Seasoning] white miso: 1 tbsp. - [Seasoning] Vinegar: to taste ## Recipe 1. 1. Cut green onion into thin diagonal slices. 2. 2. Boil 1 in boiling water for 2 to 3 minutes. Drain in a colander, squeeze out the water and let cool. 3. 3. Add fu and leeks, which have been rehydrated and torn into bite-size pieces, to [seasonings]. Mix to taste, but the sweeter the better. ## Provider Information provider : ""Kokoro wo tsunagu(=Connect Hearts) Maebashi Taste"", Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters ![Image](Not found)" "# Amaneji/Amadango ｜ Our Regional Cuisines **Cuisine Name**: Amaneji/Amadango **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Red beans, wheat flour ## History, Origin, and Related Events In Gunma, wheat is cultivated from the fall after the rice harvest is over, and a double cropping system is widely practiced. As a result, a flour-eating culture has taken root, and wheat dishes are sometimes a staple food, especially in areas where rice production is low. Ama-neji"" is a local dish born from this flour-food culture. It is a snack-like dish made by boiling sweet red bean soup stock and adding bite-sized pieces of dough made from wheat flour kneaded with water. In the old days, when sugar was precious, it was also served as a dish for entertaining guests. It is mainly eaten in Shibukawa City, but it is also known by many other names in other areas. For example, in Kawaba Village, they are called ""ama-dango"" (sweet dango), ""sato-neji"" (sugar screw), or ""su-suri-dango. ## Opportunities and Times of Eating Habits In addition to meals, farmers sometimes have a snack or light meal called ""kojyu-han"" during the farming season. Amaneji was eaten for this kojyu-han, and its sweetness soothed the weary body. When sugar was precious, it was also eaten as a form of hospitality for guests or as a sweet treat for special occasions. In Kawaba Village, people used to make ama-dango by heating beans over a leftover fire in the irori while farming. It can be said to be a local dish born from the wisdom of daily life to use vegetables and beans as much as possible without wasting them. ## How to Eat To make amaneji in Shibukawa City, first make a soup by boiling grain bean paste, hot water, and salt in a pot. In a separate pot, boil water and add flour kneaded with water, rounded into dumplings with a spoon, and heat. Finally, add the dumpling-shaped flour to the azuki bean juice and bring to a boil. For ama-dango, azuki beans are boiled over low heat, seasoned with salt and sugar, and brought to a further boil, to which flour kneaded directly with water is added in bite-size pieces with a spoon. The softer the flour is, the better the red bean paste is mixed with it and the more delicious it tastes. ## Efforts for Preservation and Succession In addition to being commonly made at home, Shibukawa City publishes recipes for ama-neji on the Internet. The city of Shibukawa has also made efforts to make it widely known both within and outside of the prefecture. In addition, the dish is also featured as a menu item at the ""Healthy Snack Class"" held in Shibukawa City, and other efforts are being made to pass on the tradition of the local dish. Kawaba Village, meanwhile, holds cooking classes for junior high school students and introduces them to how to make ama-dango (sweet dumplings). The village is making efforts to familiarize junior high school students with local cuisine. ## Ingredients - azuki bean: 75g - Sugar: 75g - salt: a pinch - Flour: 100 g - Water: 100 ml ## Recipe 1. 1. Boil azuki beans in a large amount of water (not included in the recipe). 2. 2. When soft, lightly mash with the bottom of a ladle, add sugar and salt to taste. 3. 3. Add flour and water to a bowl and mix well until sticky. Dumplings (15-16 dumplings) 4. 4. When 2 is on the stove and the water is simmering, scoop out the dumplings with the edge of a ladle and put them into the soup without sticking to the dumplings. When cooked through, it is ready to serve. ## Provider Information provider : Connect Hearts Maebashi Taste, Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters ![Image](Not found)" "# Yakimochi ｜ Our Regional Cuisines **Cuisine Name**: Yakimochi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Flour, seasonal vegetables and condiments ## History, Origin, and Related Events Gunma has a rich source of water flowing from the Tone River and long hours of sunlight, one of the longest in Japan. The area is also blessed with a rich natural environment, with elevations ranging from 10 to 1,400 meters above sea level, and the benefits of this abundance of nature have resulted in an abundance of delicious agricultural and livestock products. In the plains of Gunma Prefecture, a double cropping of rice and wheat has been widely practiced since ancient times. In many areas, rice is harvested in the fall, followed by wheat cultivation through the spring. As a result, people often eat wheat-based dishes as staple foods and snacks, and udon, mochi, and manju, which are made from wheat flour, are popular. Yakimochi,"" which is made from wheat flour and baked, is one of the local dishes that grew out of Gunma's flour-based food culture. Yakimochi is made with soy sauce or miso paste prepared in each household and seasonal vegetables, and baked over an open hearth. In addition to yakimochi, it is also called ""oyaki"" or ""jiriyaki"" in some areas. ## Opportunities and Times of Eating Habits In addition to using flour, which is abundantly produced in the prefecture, ingredients, seasonings, and condiments found in the home are used as ingredients. Yakimochi is a snack that is easy to make and easy on the stomach. It is often eaten as a snack or as a tea set. Originally, yakimochi was popular as a ""koju-han"" (snack) to be eaten between farm work, and it was also sometimes taken as a simple lunch for mountain work. ## How to Eat Yakimochi is cooked in a variety of ways depending on the region, with no rules other than to bake the dough into a round shape. For example, the dough is made by mixing flour, baking soda, and chopped seasonal vegetables, condiments, and wild vegetables, then dividing the dough into bite-size pieces, rolling them up, and slowly baking them on a roasting pan or hot plate. In some cases, the dough is made of flour and baking soda only. In other cases, the dough is first steamed and then baked, or rice flour or glutinous rice flour is used instead of wheat flour. The fact that yakimochi can be made freely in each region and at home is one of the main attractions of yakimochi. ## Efforts for Preservation and Succession Yakimochi is made and eaten at home as a snack or light meal. In addition, a recipe for yakimochi is available on Gunma Agri Net, a website that introduces Gunma's agricultural and livestock products. Information is provided so that anyone in and outside of Gunma can easily make yakimochi. ## Ingredients - wheat flour: 500g - Miso paste: 50g - Water: 120cc - Baking soda: 20g - Seasonal vegetables (green onion, shiso leaves, butterbur sprouts, etc.): Appropriate amount - Oil: Appropriate amount ## Recipe 1. 1. Cut seasonal vegetables into small pieces. 2. 2. Mix flour with baking soda and 1. 3. 3. Dissolve the miso paste in water, add it to the mixture and knead until smooth, then divide into about 20 pieces and roll into a ball. 4. 4. Put oil on a hot plate and cook 3 on both sides slowly over low heat for 10 to 12 minutes. ## Provider Information provider : NPO Gunma Food Culture Research Association ![Image](Not found)" "# Tansan manju ｜ Our Regional Cuisines **Cuisine Name**: Tansan manju **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used wheat flour ## History, Origin, and Related Events Gunma is an area of rich mountain ranges, so rich that 100 mountains have been selected as ""Gunma Hyakumeizan"" (Gunma's 100 Famous Mountains). The soil is often composed of volcanic ash and other volcanic eruptions, making it well drained and suitable for crop production. In addition, the long hours of sunlight in winter make it easy to grow wheat, which is used to make many local dishes. One of them is soda manju, which is made with wheat flour dough, filled with red bean paste, and steamed. Baking soda is added to the dough, giving it a sweet and slightly bitter taste. Unlike today, when a variety of delicious sweets are available, sweet foods were very scarce in the past. Under such circumstances, the sweet and tasty soda manju made with precious sugar was loved as a special treat. It is sometimes called ""Fukashi manju"" or ""countryside manju. ## Opportunities and Times of Eating Habits Because it is made with rare sugar, it was served as a hospitality dish for seasonal events such as Jugoya (the night of the fifteenth day of the fifth month of the lunar calendar), or as a reward for the completion of farm work, and was treasured as a special dish. It was also sometimes considered an offering to ancestors. It is also eaten as ""koju-han,"" a snack between days of farm work. ## How to Eat Soda manju is made from flour, baking soda, baking powder, and sugar to make a dough. Once the bean paste is wrapped in it and rolled up, it is then heated through in a steamer to complete the process. It is eaten throughout the prefecture, but is especially popular in Tatebayashi City and Takayama Village. Other unique types of manju are also made, such as ""soba manju"" in Ganraku Town and ""nira manju"" in Meiwa Town. In addition, manju is usually filled with red bean paste inside, but in some cases, side dishes such as takana and okara (bean curd) are added to make it look more like a side dish. ## Efforts for Preservation and Succession In addition to being made at home, in recent years, manju has been sold as handmade manju by farmers at direct sales of agricultural products in the prefecture. Maebashi City also holds workshops on making soda manju using flour produced in the city. The city of Maebashi is working to raise awareness of the product. ## Ingredients - weak flour: 250g - baking powder: 1／2 tsp. - baking soda: 8g - egg: 1／2 - sugar: 50g - Water: 100cc - [Azuki bean jam] Azuki beans: 150g - [Azuki bean jam] Sugar: 150g - [Azuki bean jam] Salt: 1 pinch ## Recipe 1. 1. Make the bean jam. Wash azuki beans, put them in a pot, add plenty of water, and heat over medium heat (do not cover with a lid). A copper pot is recommended. 2. 2. When the water comes to a boil, remove the pot from the heat and boil the azuki in a colander (called ""shibu-kiri""). 3. 3. Return 2 to the pot, fill with water to the brim, cover with a lid, and place over medium heat. The standard amount of water is 3 to 4 times the amount of azuki beans (450 to 600 ml). Bring to a boil and simmer, skimming off any scum along the way, until soft (10 to 30 minutes, keeping an eye on the pot). Repeat 3-4 times, adding water as needed. 4. 4. When the beans are soft enough to be crushed by hand, add the sugar in 2 or 3 batches. Cook, stirring constantly to prevent burning. When the water has evaporated (the beans should be firm enough to form a round shape), add salt. 5. 5. Make the manjuu. Sift together the flour, baking powder and baking soda. 6. 6. In a bowl, mix the eggs and sugar, add the flour mixture and water, and knead well to the consistency of earlobes (the amount of water can be adjusted). 7. 7. Roll out the dough in a bowl, cover with plastic wrap, and let rise at room temperature for 20 to 30 minutes. 8. 8. Divide the dough into 10 equal portions and roll them out. Divide the bean jam into 10 equal portions and roll them out. Dust your hands with flour, roll out the dough, wrap the sweet bean paste in the dough and roll it up. 9. 9. Place a cookie sheet cut into 5 cm squares in a steamer and place the dough rounds on the sheet. Steam the dough in the steamer for 12 to 15 minutes with the lid covered with a dish towel. 10. 10. After steaming, remove the dough from the steamer to a colander and blow dry with a fan. ## Provider Information provider : Connect Hearts Maebashi Taste, Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters ![Image](Not found)" "# Suiton ｜ Our Regional Cuisines **Cuisine Name**: Suiton **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Flour, vegetables such as burdock, carrots and green onions ## History, Origin, and Related Events Gunma has long been engaged in double cropping of rice and wheat, and flour production has been particularly active. Therefore, various flour dishes such as okirikomi and manju are well-known as local dishes. One such dish is suiton, which is made by dissolving wheat flour in water. Although this dish is made all over Gunma, the ingredients used and its name may differ slightly from region to region. For example, rice flour is often used for suiton in Ota City. In Fujioka City, on the other hand, it is called ""tocchanagejiru,"" although it is made with the same flour. There is a theory that the name derives either from ""taking and throwing"" flour dissolved in water or from ""father stirring the pot to make it. It is also called by other names such as ""tsumerikko,"" ""otsuyu dango,"" and ""nejikko,"" forming a unique culture in each region. ## Opportunities and Times of Eating Habits It was a favorite substitute for rice, especially in times of food shortages. Among the many local dishes made with flour, it is popular as a relatively easy daily food because there is no need to knead or cut the dough. Another reason for its popularity is that it is easy to prepare, requiring only water to dissolve the flour, so it can be mass-produced and is easy on the stomach. ## How to Eat Add vegetables cut into bite-size pieces to the broth made from dried sardines, etc., and simmer. Season to taste with soy sauce or miso, then knead the flour with a spoon into a ball, and simmer for a few minutes. Vegetables can be added as desired. Another dish similar to suduko is otsumikko, which is made by reducing the amount of water to make it more elastic and then tearing it into pieces by hand. ## Efforts for Preservation and Succession In addition to being served as a school lunch at elementary and junior high schools in the prefecture, it is also introduced in leaflets as ""Gunma's local cuisine. In addition, Kiryu City has published a recipe for suidon online. The city of Kiryu is also making an effort to have it recognized nationwide as Gunma's local cuisine. ## Ingredients - wheat flour: 150g - Water: 150 ml - daikon radish: 60g - carrot: 40g - taro: 2 - shiitake mushroom: 2 pieces - green onion: 1／2 - fried tofu: 1 - soy sauce: 2 1／2 tbsp. - mirin: 1 tbsp. - Dashi soup stock: 4 cups ## Recipe 1. 1. Knead wheat flour with water. 2. 2. Cut vegetables into bite-size pieces and cook in soup stock. 3. 3. Pour the soup stock into the pot, add the vegetables and heat. 4. 4. When vegetables are softened to about 7 minutes, drop in vegetables with a spoon. 5 When the water comes to a boil, add mirin. 5. 5. Bring to a boil, add mirin and soy sauce to taste. ## Provider Information provider : ""Kokoro wo tsunagu(=Connect Hearts) Maebashi Taste"", Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters ![Image](Not found)" "# Okirikomi/Okkirikomi ｜ Our Regional Cuisines **Cuisine Name**: Okirikomi/Okkirikomi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Flour, vegetables such as carrots, leeks, and shiitake mushrooms ## History, Origin, and Related Events Gunma is famous for its flour. It grows vigorously in well-drained rice paddies and under the influence of the dry cold winds and gales that blow in winter, and its production is among the highest in Japan. The Agricultural Technology Center of Gunma Prefecture has improved the Kinu no Hami and Saton no Sora varieties, which are now widely produced throughout the country. Many local dishes make use of wheat flour, and okirikomi is a typical example. It is a noodle dish in which wide noodles made of wheat are stewed with vegetables and mushrooms that are available in each household. In 2014, the dish was adopted as ""Gunma's Flour Food Culture - Okirikomi,"" an intangible folk cultural asset that should be documented and documented by Gunma Prefecture. It was adopted. ## Opportunities and Times of Eating Habits It is believed to have become popular as a daily staple food around the middle of the Edo period, when the stone mortar spread to the general population. Although the use of wide noodles and vegetables is a given, there are no detailed rules regarding the specific thickness of the noodles, types of vegetables, or seasoning, which varies from household to household. It is rare to find a region where unsalted and unboiled noodles like okirikomi are eaten on a daily basis, and in addition to Gunma, it is limited to Saitama, Yamanashi, Nagano, and other regions. ## How to Eat Wide, unsalted noodles made of wheat flour are placed in a large pot with vegetables available in each household and cooked without boiling. Vegetables vary from household to household, but most often carrots, leeks, daikon radish, shiitake mushrooms, potatoes, and taro are used. In addition, seasonal ingredients are also used to enjoy seasonal flavors. ## Efforts for Preservation and Succession In the ""Genki Prefecture Gunma 21 Cooking Seminar"" held to introduce children and young people to local cuisine, a seminar on making okirikomi is held. In addition, a ""Gunma Okirikomi Stamp Rally"" is held to visit stores that serve Okirikomi, and information is disseminated on the ""Gunma Okirikomi Facebook"" page, among other efforts to raise awareness and pass on the dish. ## Ingredients - [Noodles] All Purpose Four: 300g - [Noodles] Water: Approx. 150ml - [Noodles] Flour: Approx. 30g - burdock root: 60g - [Soup] Carrot: 60g - [Soup] Daikon radish: 100g - [Soup] Taro: 150g - [Soup] shiitake mushroom: 4 pieces - [Soup] fried tofu: 1 piece - [Soup] green onion: 40g - [A] water: 2L - [A] dried sardines: 40g - [A] Kelp (10cm square): 1 slice - [A] dried bonito flakes: 10g - [B] Soy sauce: 2 tbsp. - [B] Miso paste: 40g ## Recipe 1. 1. [Making noodles] Put medium-strength flour in a bowl, hollow out the center, and add water a little at a time. Knead thoroughly by hand until flouriness is gone. 2. 2. Roll 1 into a ball, place in a large plastic bag, and step on it with your heel. Fold the dough and press down further. Repeat several times until the dough is slightly firmer than an earlobe. Then, leave the bag to rise at room temperature for 20 to 30 minutes. 3. 3. Place the dough from step 2 on a floured board and roll out with a rolling pin (3mm to 5mm thick). 4. 4. Dust the dough of 3 with flour as needed and roll it around the rolling pin. Cut the dough into pieces about 1 cm thicker than udon noodles. 5. 5. [Take dashi] In a pot, add water, kombu (kelp), niboshi (dried sardines) and bonito flakes with the heads and guts removed, soak for 5 minutes, and then bring to a low boil. 6. 6. When it comes to a boil, pull out the kombu and leave the others simmering over low heat for about 5 minutes, then strain through a colander. 7. 7. [How to cut ingredients] Cut carrots and daikon radish into chunks, taro into bite-sized pieces, shiitake mushrooms into slices, and leeks into round slices. Cut gobo (burdock root) into round slices or diagonal slices depending on its thickness. Cut fried tofu into 7mm strips. Cut them into strips as large as possible. 8. 8. Pour broth into a pot, add vegetables except noodles and leeks, starting with those that are hard to cook, and cook over medium heat for 10 to 15 minutes. Add the noodles and cook further, then add the green onions and season with [B] soy sauce or miso. ## Provider Information provider : Connect Hearts Maebashi Taste, Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters ![Image](Not found)" "# Yakitori ｜ Our Regional Cuisines **Cuisine Name**: Yakitori **Region**: Our Regional Cuisines ## Main Lore Areas Higashi Matsuyama City ## Main Ingredients Used Pork cassillas ## History, Origin, and Related Events Higashimatsuyama City, where many restaurants around Higashimatsuyama Station display their yakitori (grilled chicken) brands, is called one of the seven largest ""yakitori"" cities in Japan, along with Bibai City and Muroran City in Hokkaido, Fukushima City in Fukushima Prefecture, Imabari City in Ehime Prefecture, Nagato City in Yamaguchi Prefecture, and Kurume City in Fukuoka Prefecture. Yakitori in Higashimatsuyama City is characterized by the use of kashira, the meat from the temple to the cheek of the pig, instead of the more common chicken meat. In the past, kashira meat was not used much as a meat, and was often used as an ingredient in processed foods. Later, it became a food source for the employees of a large local factory. The yakitori skewers are grilled slowly over charcoal with alternating kashira and leeks, and is served with a salty flavor, but the key to its flavor is the miso sauce, which is added according to the customer's preference. The flavor of the miso sauce differs from restaurant to restaurant, and it is the key to the individuality of each restaurant. ## Opportunities and Times of Eating Habits Fresh kashira is used. It is very popular among children and adults alike, but because it has been eaten by laborers, it is often served at Japanese-style pubs that hang red chochin (red lanterns). ## How to Eat Alternate skewers with kashira and green onion, grill slowly over charcoal, and finish with a sprinkle of salt. The miso sauce, which can be added as desired, is made by mixing chili pepper, garlic, sesame oil, mirin, grated fruit, and other ingredients with a base of white miso paste. The way the meat is cut and stabbed, as well as the miso sauce, is unique to each restaurant. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It can be enjoyed at about 50 restaurants in the city, mainly around Higashimatsuyama Station. ## Ingredients - Pork casillas: 120g - Green onion: 1 - Salad oil: 1／2 tsp. - [A] Bean-paste: 3 tbsp. - [A] Grated garlic: 3 tbsp. - [A] Hot chili pepper: 1 tsp. - [A] Roasted sesame seeds: 1 tsp. - [A] Dark soy sauce: 50cc - [A] Mirin (sweet rice wine): 100cc - [A] Mixed miso with Japanese soup stock: 12 tbsp. ## Recipe 1. 1. Mix [A] in the ingredients. Adjust the taste to your liking with the amount of chili pepper, roasted sesame seeds, and dark soy sauce. 2. 2. Cut the pork kashira into bite-size pieces (10 g each is a rough guide). Cut the green onions into approximately 3 cm (1.2 inches) pieces. Skewer the chopped kashira and green onion onto 4 skewers. For frozen meat, it is easier to cut if the meat is slightly frozen. 3. 3. Sprinkle salt on the 2 skewers from a high position. Sprinkle more salt on the upper part of the skewer and less salt on the part close to the hand to change the flavor. 4. 4. Wrap aluminum foil around the handle of the skewer to prevent it from burning during grilling. Place the skewers on a frying pan with some salad oil and grill them quickly on both sides over high heat (about 2 minutes). When the surface is lightly browned, turn the heat to medium and sear the skewers on both sides (about 3 minutes). 5. 5. Dip the skewers in the spicy miso paste prepared in step 1 and eat. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Konjac(=yam cake) no Miso Oden ｜ Our Regional Cuisines **Cuisine Name**: Konjac(=yam cake) no Miso Oden **Region**: Our Regional Cuisines ## Main Lore Areas Yoriimachi Fuppu District Chichibu Area ## Main Ingredients Used Konjac(=yam cake) ## History, Origin, and Related Events Konjac potatoes have long been grown in the Fuppu district of Yorii Town and the Chichibu area, and konjac is one of the specialties of the area. While most commercial products are made from Konjac potato powder, farmers in this area make konjac by hand using raw konjac potatoes. The flavor and texture of raw konjac has a unique and delicious taste. Handmade konjac is usually available from fall to winter, when raw konjac potatoes can be harvested. ## Opportunities and Times of Eating Habits Some tourist orchards sell konjac miso oden, which is made from handmade konjac, along with tea and pickles. It is also loved as a snack for children and a side dish. ## How to Eat Konjac cut into triangles are skewered, warmed in boiling water, drained, and served with miso sauce. It tastes best when hot. Some people mix sesame, walnut, yuzu or mandarin orange peels with the miso sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is commonly made at home and served at school lunches in the prefecture, restaurants, and roadside stations. ## Ingredients - [Konjac(=yam cake)] Konjac potato (raw): 200g - [Konjac(=yam cake)] Water: 700ml - [Konjac(=yam cake)] Soda (sodium carbonate): 10g - [Konjac(=yam cake)] Boiling water: 130ml - [Ama-miso] Additive-free miso: 100g - [Ama-miso] Sweet soybean paste: 100g - [Ama-miso] White sugar: 100g - [Ama-miso] Sake: 10g ## Recipe 1. 1. Put the ingredients for ama-miso into a saucepan and stir over low heat, stirring continuously with a wooden spoon to prevent burning. When fine bubbles start to form, turn off the heat. Miso paste will become tough when it cools down, so you can loosen it. 2. 2. Wash konjac potato and cut into 2 to 3 cm (.8 to 1.2 inches) dice. Put the cut potatoes in a blender, add 440 ml of water and blender for 20-25 seconds, put into a large pot, add 260 ml of water and leave for 15-20 minutes. 3. 3. Boil water and dissolve the soda wash in 50 ml of boiling water. 4. 4. Put the pot from 2 on the fire, add 80 ml of boiling water, and knead over high heat for about 5 minutes to prevent lumps from forming. 5. 5. Reduce heat to low, add 40 ml of 3, knead for 2 to 3 minutes to prevent lumps from forming, and then turn off the heat. 6. 6. Pour 5 into a mold (such as a rectangular heat proof tupperware), making sure there are no gaps, and pour in the remaining 10 ml of 3, spreading it out so that the surface does not dry out. 7. 7. Add water (not included in the quantity) to 6 to a height of about 1 cm (0.4 inches). Cut the hardened konjac in half, place in a separate pot of boiling water (not included in the quantity), bring to a boil again, and cook over high heat for 20 to 30 minutes. Press the konjac with a wooden spatula, and if the konjac is hard, it is a sign that the scum has been removed. 8. 8. Cut 7 into triangles and pour the sweet soybean paste. ## Provider Information provider : Katsumi Sakamoto from Tachibanaen ![Image](Not found)" "# Tsumikko ｜ Our Regional Cuisines **Cuisine Name**: Tsumikko **Region**: Our Regional Cuisines ## Main Lore Areas Chichibu Area, Honjo City ## Main Ingredients Used Wheat flour ## History, Origin, and Related Events Saitama Prefecture, where wheat cultivation has flourished since ancient times, has a strong udon culture. Tsumikko, loved in Honjo City and the Chichibu area, is a local dish that was especially useful during busy times because it can be made more quickly than udon. It is a so-called ""suiton,"" and depending on the region, it may be called ""tochanage,"" ""dango,"" or ""tsumekko. The name ""tsumikko"" is a dialect word from the Honjo area meaning ""to pick up"", and is said to have come to be so called because the dough, made by kneading wheat with water, is torn into pieces and placed in a pot as if to ""pick up"". Because it is made with locally grown flour and plenty of seasonal vegetables, it has a gentle, nourishing flavor and a good nutritional balance. In the Chichibu area, it is also served in school lunches. ## Opportunities and Times of Eating Habits In the Chichibu area, it was made as a busy meal for farmers, and in Honjo City, it was eaten between jobs when sericulture (silk farming) and weaving used to be popular. Tsumikko, which can be made quickly, was a daily meal that could be prepared and eaten quickly on busy days. ## How to Eat Add water to flour and knead well, then roll into a ball and set aside. Cut seasonal vegetables such as shiitake mushrooms, carrots, and Japanese leek into bite-size pieces and cook in a pot of soup stock. When the vegetables are cooked, tear the kneaded dough into pieces and put them into the pot. If the dough is soft, use a spoon. When the vegetables are cooked, season with soy sauce and let it simmer. Add grated yam and egg to the dough to make it softer. Sprinkle with shichimi (seven spices) to taste and serve. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In addition to being made at home, it can also be enjoyed at school lunches in some areas and at restaurants in the prefecture. In Honjo, an event called ""Tsumikko Gassen Final"" was held in 2019, where in addition to the standard ""Tsumikko,"" soy milk sesame flavor, minestrone style, etc. were served. In addition, the Bushu Honjo Tsumikko Study Group, which promotes and educates the public about tsumikko, offers tsumikko at various events. ## Ingredients - Wheat flour: 200g - Water: 140ml - Soy sauce: 5 tbsp. - Dashi (Japanese soup stock): 1.8 liter - Fried thin tofu: 1 - Potato: 2 large potatoes - Fresh shiitake mushroom: 3 large pieces - Carrot: 1 medium size - Japanese leek: 2 medium size - Greens: A little ## Recipe 1. 1. Peel and cut potatoes into bite-sized pieces. 2. 2. Julienne raw shiitake mushrooms and fried thin tofu and carrots into quarter rounds. 3. 3. Place hard vegetables such as raw shiitake, potatoes, and carrots in cooled Japanese soup stock and bring to a boil, and then add 3 tbsp of soy sauce while they are still a little hard. 4. 4. Knead the flour well while gently pouring water into the flour, roll into a round ball, cover with plastic wrap, and let rise for about 1 hour. 5. 5. Pull and pinch the dough while dipping it in hand water, then press it with your thumb and place it in a pan over high heat. 6. 6. Add fried tofu and vegetables and adjust seasoning with 2 tbsp of soy sauce. Sprinkle with chopped Japanese leek and boiled greens. ## Provider Information provider : Chichibu's local dish, ""Enjoy it, Yamaai no aji"" ![Image](Not found)" "# Udemanju (Bean-paste bun) ｜ Our Regional Cuisines **Cuisine Name**: Udemanju (Bean-paste bun) **Region**: Our Regional Cuisines ## Main Lore Areas All of Saitama Prefecture ## Main Ingredients Used Wheat flour, Anko(sweet red bean paste) ## History, Origin, and Related Events Saitama Prefecture has a well-established wheat culture and has produced a variety of manju(buns). Tokorozawa City, in particular, used to be a field crop area, mainly for wheat, potatoes, and tea, with wheat being a typical winter crop. Wheat is a crop that is sown in late fall and harvested in late June of the following year. Therefore, new wheat with a particularly fragrant aroma was available during the Bon Festival. “Ude-manju"" was made using this new wheat. “Ude-manjyu"" is a word derived from ""yude-manju,"" which means ""boiled manju,"" and is characterized by the fact that it is boiled in plenty of hot water instead of steamed. By boiling, the texture of the buns becomes firmer than steamed buns. Sometimes it is just kneaded flour and boiled, but depending on the time period or region, it may also refer to a manju filled with Anko (sweet red bean paste). ## Opportunities and Times of Eating Habits Ude-manju, made from freshly harvested wheat, was offered to the Buddha during the Bon festival. It has also been eaten on the far shore, farmer's goods days, and national holidays. They were also distributed to neighbors during the Tanabata Festival, on the fifteenth and thirteenth nights of the month, and in areas where silkworm cultivation was popular, when the silkworms had turned into cocoons. ## How to Eat Add boiling water to the flour and stir quickly with chopsticks. Knead the dough with water on your hands until it is the consistency of earlobes. If you want to put red bean paste in the dough, roll out the dough here and wrap it with red bean paste. Boil plenty of water and boil the manju while stirring to prevent the manju from sticking to the bottom of the pan. When the manju rises to the surface, remove them from the water to remove any sliminess. When the buns are hard, they can be baked, fried, fluffed, or reheated. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is commonly made at home and can also be found at farmer’s markets. ## Ingredients - Wheat flour: 330g (300g for crust, 30g for hand flour) - Boiling water: 300cc - Sweet red bean paste: 375g ## Recipe 1. 1. Put flour in a mixing bowl, pour boiling water into the bowl and stir quickly with a wooden spoon or chopsticks. 2. 2. When it is hot, put a little water on your hands and knead well until the dough is the consistency of earlobes. 3. 3. Roll out the dough to an even thickness, forming the dough into a ball. 4. 4. Roll out 25g of the sweet bean paste into a ball and wrap it in the dough. Carefully close the mouth, dust with a little hand flour, roll lightly by hand, and press down lightly to flatten slightly. 5. 5. Bring a large pot of water to a boil, gently pour in the manju and stir with a wooden spoon so that it does not touch the bottom of the pot, and repeat several times until the manju float to the top. You may add a little more manju than lines the bottom of the pot. 6. 6. Place water and a colander in a large bowl, lift up the floating manju, remove the wetted surface, and immediately fan the water to bring out the luster. ## Provider Information provider : JA Irumano Musashino Food Culture Promoters ![Image](Not found)" "# Yuzu Maki (yuzu fruit Roll) ｜ Our Regional Cuisines **Cuisine Name**: Yuzu Maki (yuzu fruit Roll) **Region**: Our Regional Cuisines ## Main Lore Areas Chichibu Area, Ogose Town, Moroyama Town ## Main Ingredients Used yuzu fruit ## History, Origin, and Related Events In Saitama Prefecture, where yuzu fruit has long been cultivated, especially in Ogose-machi, Iruma-gun, there are many local dishes using yuzu fruit. Among them, ""Yuzu Maki"" is a pickle that is loved as a New Year's dish while having an aspect of winter preservation food. ## Opportunities and Times of Eating Habits In mid-December, each household dries thinly sliced daikon radishes, rolls them in yuzu fruit, preserves them in sweet vinegar, and eats them as one of the New Year dishes. It is also popular as a side dish for sake, boiled rice in soup. ## How to Eat Cut daikon radish into round slices about 3 mm thick, place them on a sanding board or colander, and dry them in the sun in a sunny place for about half a day. When the daikon radish is softened and the water has evaporated, roll the daikon around a core of yuzu fruit peel cut into strips the same length as the width of the daikon radish. Stick the rolled daikon radish onto a needle and hang them in a well-ventilated place for 1 week to 10 days. Wash the dried ones well, put them back in a bowl, pour sweet vinegar into the bowl and marinate until the flavor is absorbed. Another method is to pickle rounded daikon without drying them. Some households use Sanbai-zu(=sweet and sour soy dressing) instead of Amazu (=sweet vinegar) for the pickling liquid. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) Commonly made at home. ## Ingredients - Daikon radish: 10cm - Yuzu fruit: 1／2 piece - sweet vinegar (100ml vinegar, 50g sugar, 3g salt): As needed ## Recipe 1. 1. Select slightly thicker daikon radish, cut into easy-to-roll thickness, and spread out each piece. 2. 2. Cut the yuzu fruit peel into 3-5 mm pieces and roll them with the daikon radish in 1. 3. 3. Stick the rolls with string in order and hang them with the string threaded through them to dry under the eaves of the roof for about 1 week to 10 days. 4. 4. Remove the threads and wash carefully in lukewarm water. Lay them flat in a container and soak them in amazu (=sweet vinegar) until the container is filled to the brim, and serve when the flavor is well absorbed. ## Provider Information provider : JA Irumano Musashino Food Culture Promoter ![Image](Not found)" "# Kuri no Shibukawani (candied chestnuts with inner skin.) ｜ Our Regional Cuisines **Cuisine Name**: Kuri no Shibukawani (candied chestnuts with inner skin.) **Region**: Our Regional Cuisines ## Main Lore Areas Hidaka city ## Main Ingredients Used chestnuts ## History, Origin, and Related Events Hidaka City is a renowned chestnut producing area in Saitama Prefecture that cultivates a variety of brand-name chestnuts, such as “Koraigawa Marron” weighing over 30 grams, and “Hidaka Poron” known for its easily peeled off, astringent skin. During autumn, many people flock to Hidaka City's direct sales centers to purchase chestnuts and their processed products. Customers can choose from various chestnut varieties and buy the ones that best suit their dish. One dish that stands out is “Kuri no Shibukawani (candied chestnuts with inner skin.)”, a luxurious meal that was traditionally served during festivals and celebrations because it required a lot of sugar, which was expensive and precious in the past. ## Opportunities and Times of Eating Habits The cooking process of carefully peeling the skin of the chestnuts and boiling them over and over again is time-consuming and labor-intensive, so it is customary to make large quantities during the chestnut harvest season, freeze them, and eat them after thawing naturally during the winter. It is often made for festivals and celebrations. ## How to Eat Peel only the outer shell so as not to damage the astringent skin of the chestnuts. Put water and chestnuts in a pot over heat, add baking soda, and boil. Bring to a boil, then reduce the heat. When the water in the pot turns black, remove the chestnuts from the water and boil for another 10 minutes, then remove the water again and boil for another 15 minutes. When the chestnuts are soft, take them out of the water and carefully remove any hard surface texture, and fluff with your fingertips. Put the boiled chestnuts and enough water to cover them in a pot, add sugar, cover with paper, and simmer for 20 to 30 minutes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Commonly made at home. ## Ingredients - Chestnuts (preferably large ones): 1 kg - Baking soda: 1 tbsp. - Sugar: 450g - Salt: 1 tsp. ## Recipe 1. 1. To make chestnuts easier to peel, soak them in water for about half a day or boil them. Be careful not to damage the astringent skin as it will collapse later. 2. 2. Only peel the outer shell, being careful not to damage the astringent skin. 3. 3. Put the peeled chestnuts in a pot, add enough water to cover them, and baking soda. Cook over medium heat for 10 minutes. When the water has turned black, drain off the chestnuts and replace them with fresh water to remove the scum. 4. 4. Clean off all the chestnuts one by one, including the stringy and astringent hairs, using a bamboo skewer or a soft toothbrush. 5. 5. Boil the chestnuts again in the same way as in step 3, discarding the boiling water after 5 to 6 minutes, and repeat 4 or 5 times to drain them. 6. 6. In a pot, pour enough water to cover the chestnuts, add 1／3 of the sugar, and boil for 10 minutes. Repeat this step 3 times, add salt at the end, remove from heat, let cool, and take out one by one. ## Provider Information provider : ""JA Irumano Musashino Food Culture Promoter"" ![Image](Not found)" "# Kanrobai (Nectar plums) ｜ Our Regional Cuisines **Cuisine Name**: Kanrobai (Nectar plums) **Region**: Our Regional Cuisines ## Main Lore Areas Ogose Town ## Main Ingredients Used Plums ## History, Origin, and Related Events Located in Iruma County, in the center of Saitama Prefecture, Ogose Town is home to the ""Ogose Plum Grove"", known as one of the three largest plum groves in the Kanto region. Roughly 20,000 plum trees are cultivated in the surrounding area. The history of this area, which has long been known as the “village of plums”, can be traced back to the Nanboku-cho Period, when plum trees from Dazaifu, Kyushu, was introduced to the area, and subsequently widely planted and cultivated. The Beni plum, a thick-fleshed, high quality specialty product of Ogose Town, is a beautiful plum that turns red when fully ripe. In addition to pickled plums with salt, one of the traditional plum dishes in Ogose Town is nectar plums. ## Opportunities and Times of Eating Habits ""Kanrobai (Nectar plums)"" are made in early June, during the plum harvest season, when the plums are crunchy. ## How to Eat Soak green plums in water for a long period of time to remove the astringent taste, drain well, remove the seed, and pickle with sugar before refrigerating. Soak washed and drained red shiso leaves in plum vinegar. Wrap the plums in the ""shiso leaves"" and pickle them in sugar and plum syrup before refrigerating for another month. The syrup from the plums is sometimes diluted with water and consumed as juice. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Commonly made in households. ## Ingredients - Green plums (freshly harvested): 1kg - Sugar: 800g～1kg - Red shiso leaves: appropriate quantity - Plum vinegar: appropriate quantity ## Recipe 1. 1. Soak the green plums in plenty of water for about 5 hours to remove the astringent taste. 2. 2. Rinse the plums to remove any debris, drain in a colander, cut into quarters with a knife and remove the seed. 3. 3. Put the quartered plums and 2／3rds of the sugar in a container or jar with a lid and leave at room temperature until the plums begin to water, then refrigerate. 4. 4. Rinse the red shiso leaves, drain, and soak in plum vinegar for 1 day. Be careful not to soak them for too long, or the color will fade. 5. 5. Squeeze the red shiso leaves dry and wrap the plums in the red shiso leaves (3 plums to 1 leaf). Place the wrapped plums in a container, springle with the remaining sugar (1／3rd), fill the container to the brim with the syrup from the plums, and refrigerate. The plums will be ready for consumption in about 1 month. ## Provider Information provider : ""JA Irumano Musashino Food Culture Promoters"" ![Image](Not found)" "# Miso Poteto (Miso potatoes) ｜ Our Regional Cuisines **Cuisine Name**: Miso Poteto (Miso potatoes) **Region**: Our Regional Cuisines ## Main Lore Areas Chichibu area ## Main Ingredients Used Potatoes, miso paste ## History, Origin, and Related Events “Miso potatoes” become well-known after it won the “5th Saitama B-Grade Local Gourmet Championship in Chichibu” (2009), but it is actually a local dish that has been passed down in the Chichibu area for generations. Farmland has long been cultivated in the Chichibu area, where there is little flat land. It is said that ""miso potatoes"" originated from dipping small potatoes roasted over an open fire in miso sauce. Farmers have eaten ""miso potatoes"" as light lunches (kojyuu-han), when they take breaks from farm work. ""Miso potatoes"", which combine flaky potatoes and sweet and spicy miso paste, are now enjoyed in various settings as snacks and side dishes. ## Opportunities and Times of Eating Habits In the Chichibu region, farmers take breaks to eat a light meal or snack when they are hungry from farm work. This meal, or alternatively the local food that they eat, is known as ""kojyuu-han"". Miso potatoes was one such common ""kojyuu-han"". Today, ""miso potatoes"" are commonly served as part of a school lunch or a home-cooked meal, or eaten as a daily snack. ## How to Eat Make miso sauce by combining miso paste with ingredients such as sugar and sake. Peel and cut potatoes into bite-sized pieces, boil, coat them with a batter made of flour and water, and fry in oil. Once the potatoes are crispy, drain the oil and drizzle the miso sauce over the potatoes while they are still hot. You can also add minced yuzu or green laver to the sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Miso potatoes"" are commonly prepared at home and also served in school lunches at nursery schools and schools. It is also available at restaurants within the prefecture. Chichibu City has adopted a character who likes ""miso potatoes"", ""Potekuma-kun"", as its mascot. ## Ingredients - Potatoes: 400g - Flour: 30g - Frying oil: appropriate quantity - 【Seasoning】Miso paste: 30g - 【Seasoning】Sugar: 30g - 【Seasoning】Sake: 1 tsp. - 【Seasoning】Mirin containing alcohol: 1 tsp. - 【Seasoning】Water: 1 tbsp. ## Recipe 1. 1. Chop potatoes into pieces and soak them in water. 2. 2. Combine flour and water to make a thin batter. Drain the potatoes and coat them with the batter. 3. 3. Heat the oil to 180°C and fry the potatoes. 4. 4. Combine all the seasonings and reduce to make the sauce. 5. 5. Drizzle the sauce over the potatoes from step 3. ## Provider Information provider : ""Fukaya City School Nutritionists Association"" Norie Sasaki ![Image](Not found)" "# Jelly Fry ｜ Our Regional Cuisines **Cuisine Name**: Jelly Fry **Region**: Our Regional Cuisines ## Main Lore Areas Gyoda City ## Main Ingredients Used Okara (Soy Pulp), Vegetables ## History, Origin, and Related Events Despite being referred to as “Jelly Fry”, this dish is completely different from meats or fish fried in oil, as well as from traditional “jelly” which is a confectionery. Rather, the name “jelly fry” comes from its shape, which resembles a traditional “koban” oval gold coin. In fact, it apparently used to be called “Sen Fry” (i.e. “Money Fry”), before becoming called “Jelly Fry”. While it looks like an unbattered croquette, it is characteristically made from a mixed okara and potato base, with carrots and green onions. The combination of sauce seasoning with its chewy texture has made it a favorite among local people. Its roots lie in a dish called “Yasai Manju” (Vegetable Buns), which originate from northeast China. It is said to have been invented by the owner of the “Ippuku Chaya” restaurant in Gyoda City, who served in the Russo-Japanese war. It became commonly eaten in the late Meiji period (1868-1912) and has remained a favorite snack of the people of Gyoda City to this day. ## Opportunities and Times of Eating Habits It has mainly been eaten as a snack for common people. ## How to Eat Mix okara or boiled and mashed potatoes with sauteed carrots, green onions and other vegetables. Arrange into a small oval shape and deep-fry in oil. Finish by dipping everything in Worcestershire sauce. Stores in the city have jelly fry burgers and jelly fry pita sandwiches. Curry and chocolate banana flavors are also available as variants. ## Efforts for Preservation and Succession Jelly fry is served at school lunches in Saitama Prefecture in Gyoda City and its surroundings. It is also offered and sold at restaurants and butcher shops across the Prefecture. It has been introduced in various media as a local delicacy, with Gyoda City’s mascot character “Kozeni-chan”, appearing at many events both inside and outside the city. ## Ingredients - Okara (Soy Pulp): 340g - Potatoes: 300g - Flour: 40g - Eggs: 1 - Carrots: 60g - Onions: 70g - Salt, Pepper: A pinch of each - Salad oil, Worcestershire sauce, Chuno Sauce: To taste ## Recipe 1. 1. Boil the potatoes in their skins. Mash them, removing their skins. 2. 2. Finely chop the vegetables. 3. 3. Knead the okara well to remove any air. 4. 4. Add the potatoes and vegetables to the okara. Add flour, the egg, salt and pepper, and mix everything well. 5. 5. Arrange the mixture into oval shapes and deep-fry in oil at 160 degrees until golden brown. 6. 6. Put the Worcestershire sauce and Chuno sauce in a bowl at a ratio of 06時04分, and dip the freshly fried jelly fries into it to finish. ## Provider Information provider : Traditional cuisine of North Saitama ![Image](Not found)" "# Niboto／Himokawa ｜ Our Regional Cuisines **Cuisine Name**: Niboto／Himokawa **Region**: Our Regional Cuisines ## Main Lore Areas Fukaya City, Iruma District, Hiki District, Chichibu Region ## Main Ingredients Used Udon ## History, Origin, and Related Events In Saitama Prefecture, where a large amount of wheat is produced as a secondary crop during rice cultivation, a wide variety of udon noodles dishes have been created in different regions. These include ""Niboto"" which is eaten mainly in Fukaya City, ""Himokawa"" and ""Uchiire"" in Iruma District and Hiki District, and ""Okkirikomi"" in the Chichibu area. All feature seasonal vegetables simmered in broth, then wide noodles are added without pre-boiling to help thicken the broth, which differs from Yamanashi Prefecture's pumpkin and miso-based ""Hoto."" In the past, this regional cuisine was a daily staple that was eaten for dinner by families gathered around a pot in a sunken hearth, and even today it is served in many households to warm the body during winter. In Fukaya City, it became known as a beloved dish of local businessman Eiichi Shibusawa who was active from the Meiji to Showa periods. In addition to being served for school lunches in Fukaya City, a ""Niboto Party"" is held at a local community center every year on November 11th, the anniversary of Mr. Shibusawa's death. ## Opportunities and Times of Eating Habits Regardless of the region, it is a daily staple mainly eaten at home, and it is generally consumed from autumn through winter as a warm and thick simmered dish. In Fukaya City, it is known for its connection to local legend Eiichi Shibusawa, and it is eaten on November 11th, the anniversary of his death, as a commemoration of his achievements and virtues. ## How to Eat Salt and water are added to wheat flour, then the dough is kneaded, rested, and thinly rolled out with a rolling pin to form thick, flat noodles. Local seasonal vegetables such as daikon radish, carrot, napa cabbage, and taro root are cut and lightly fried in oil. The vegetables are simmered in dashi broth or water until soft, then the udon noodles are added along with a soy sauce-based seasoning. In Fukaya, plenty of green onions, a Fukaya specialty, are added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being made at home, it is also served in school lunches. It can also be enjoyed at many restaurants in Fukaya City and the Chichibu area. Niboto noodles are manufactured and available for purchase, and they are popular as souvenirs. There is also a ""Bushuu Niboto Study Group"" formed by local volunteers. ## Ingredients - Himokawa noodles: 200g - Hon-shimeji mushroom (fried in a bit of oil and seasoned with soy sauce): 50g - Chicken (cut into bite-size pieces): 50g - Daikon radish (cut into thin quarter moons): 100g - Green onion (sliced diagonally or chopped): 1／2 piece - Fried tofu pouch (cut into strips): 1 piece - Napa cabbage (roughly chopped): 100g - Japanese mustard spinach: 50g - Carrot (cut into thin quarter moons): 50g - Thickly-shaved bonito flakes: 40g - Water: 1.4L - Soy sauce: 3.5 tablespoons - Sake: 1 teaspoon ## Recipe 1. 1. Make the dashi broth. Put water and thickly-shaved bonito flakes into a pot and bring to a boil over high heat. Once it boils, lower the heat and boil for about 8 minutes while removing the scum. Remove from heat and strain. 2. 2. Boil the Japanese mustard spinach and cut into bite-sized pieces. 3. 3. Stir-fry the carrot in oil (not listed in ingredients), then stir-fry the chicken. 4. 4. Once the chicken changes color, add the daikon and stir-fry, then add the dashi broth from step 1. 5. 5. Add the napa cabbage core, leaves, fried tofu, green onions and stir-fried hon-shimeji mushrooms to the mixture in step 4 and simmer. 6. 6. Once the vegetables are cooked, season with soy sauce and sake, and carefully add in the raw Himokawa noodles. 7. 7. Once the Himokawa noodles are cooked, add the boiled Japanese mustard spinach. ## Provider Information provider : Recipe provided by: Fukaya City School Dietitian Association, Norie Sasaki ![Image](Not found)" "# Neji/azuki boto ｜ Our Regional Cuisines **Cuisine Name**: Neji/azuki boto **Region**: Our Regional Cuisines ## Main Lore Areas Chichibu area, Hiki County ## Main Ingredients Used Udon and red beans ## History, Origin, and Related Events Neji, which has its roots in the town of Ogano in Chichibu County, is a local dish made by tossing short udon noodles twisted into spirals in red bean paste. A loose bean paste like oshiruko is sometimes used as well, in which case it is called “azuki boto.” It can be said to be a home-cooked dish unique to the Chichibu region, where wheat cultivation is thriving, but there is also a theory that it was created as a substitute food for those who were poor and could not afford mochi. In Higashi-Chichibu Village, Chichibu County, instead of noodles, the local flavor is “azuki sukui,” which is made by molding the dough into a shape similar to a farming tool called a winnow and mixing it with red bean paste. ## Opportunities and Times of Eating Habits It is eaten on the day of Okuribon on August 16th. In the past, azuki boto was made in the hearth on harshly cold nights in the middle of winter to warm the cold bodies of the entire family. Today, it is eaten as a snack. ## How to Eat Add water to the red beans, bring to a boil and drain, then simmer until soft. Adjust to taste with a little sugar and salt. Twist into spirals, cut it into easy-to-eat lengths, boil until soft, and mix with the red beans. It is also sometimes served with a loose bean paste like oshiruko. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being commonly made at home, you can also taste it at restaurants in the prefecture. ## Ingredients - [Paste] red beans: 250g - [Paste] sugar: 150g - [Paste] salt: 5g - [Udon] flour: 300g - [Udon] salt: 5g - [Udon] water: 150ml ## Recipe 1. 1. Make the red bean paste. Wash the red beans, put them in a pot, and heat them. When it boils, discard the hot water, add water again, and simmer until soft. 2. 2. Add sugar and salt to adjust the taste. 3. 3. Make the udon. Mix the flour with salt, add water, and knead well. 4. 4. Place the kneaded dough on a noshi board, use a rolling pin to roll it out to a thickness of 3 mm, then cut it into 8 cm long and 1 cm wide noodles and twist them by holding both ends. 5. 5. Boil the noodles in plenty of hot water, and when cooked, put them in a strainer. Drain the water and sprinkle the red bean paste over it. ## Provider Information provider : Recipe provided by: Local cuisine of Chichibu “Enjoy the flavors of Yamaai” ![Image](Not found)" "# Neginuta (Green Onion Nuta) ｜ Our Regional Cuisines **Cuisine Name**: Neginuta (Green Onion Nuta) **Region**: Our Regional Cuisines ## Main Lore Areas Fukaya City,Prefecture-wide ## Main Ingredients Used Green onion ## History, Origin, and Related Events Saitama Prefecture produces a whopping 50,600 tons of green onions, making it the second biggest producer of green onions in all of Japan (Ministry of Agriculture, Forestry, and Fisheries, (2020 Annual Production, Crop Survey (Vegetables))). With the nation’s largest 2,230 square meters of cultivated land dedicated to green onions, they’re certainly one of Saitama Prefecture’s leading local produces. Summer green onions are grown in cities such as Koshigaya, Yoshikawa, and Misato in the southeastern side of the prefecture, while winter green onions (aka Welsh onions) are grown in Fukaya, which is on the northeastern side; “Fukaya green onions” in particular have become a brand of their own. Fukaya uses green onions in many dishes such as negiyaki pancakes, which truly bring out the flavor of green onions, or shiraae salad, nanbanzuke marinated meat, etc. Green onions are especially indispensable in niboto, a noodle dish that is part of Fukaya’s regional cuisine. Neginuta is another dish using green onions which is a must at all celebrations. Winter green onions in particular have a mouthfeel that heightens the sweetness of any dish and pairs deliciously with the flavors of vinegared miso, creating an exceptional taste. Neginuta has traditionally been brought out at celebrations to subtly indicate to guests that “the event is going to end soon.” ## Opportunities and Times of Eating Habits “Neginuta“ is both a dish eaten in everyday home cooking and a dish served to guests during celebrations such as weddings. It is particularly often brought out as the closing dish of an event. In Fukaya, the 23rd of November has been declared “Fukaya Green Onion Appreciation Day” during which many events are held where people gift a bouquet of green onions, rather than flowers, to people they feel grateful towards. ## How to Eat Fukaya green onions are cut into 3cm long strips, steamed until soft, then drained and cooled. Sesame seeds are toasted in a frying pan, then pounded with a pestle and mortar. The ground sesame seeds are combined with sugar, miso, and vinegar, and then used as a dressing for the green onions who have now lost all their liquid. It’s also delicious with added squid or fish cakes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The dish is generally made at home, but can also be eaten in restaurants within the prefecture. Recent years have even seen the dish included in school lunches in a bid to ensure that the regional dish will be handed down to the next generations. ## Ingredients - Fukaya green onions: 3 (360g) - Thread kamaboko (you can also use store-bought or crab kamaboko): 30g - (Dressing) white sesame seeds (you can also use pre-ground ones): 20g - (Dressing) white miso: 20g - (Dressing) vinegar: 2／3 tablespoons - (Dressing) sugar: 1 tablespoon - (Dressing) Western mustard (powder): 0.7g ## Recipe 1. 1. Slice the green onions thinly and diagonally. 2. 2. If using carb kamaboko, cut it finely, and if using kamaboko, cut it into thin strips. 3. 3. Grind the sesame seeds. (If using pre-ground sesame seeds, just use as they are.) 4. 4. Combine all dressing ingredients except the vinegar and stir together over a low heat. When the sugar has dissolved, take off the heat and add the vinegar. 5. 5. Steam the green onions. 6. 6. When both the green onions and the dressing have cooled, toss them together with the ground sesame seeds. ## Provider Information provider : Norie Sasaki of the Soka City Dietary Habits Improvement Promotion Committee Council ![Image](Not found)" "# Katemeshi ｜ Our Regional Cuisines **Cuisine Name**: Katemeshi **Region**: Our Regional Cuisines ## Main Lore Areas Chichibu Region, Saitama City, Hiki District, Iruma Area ## Main Ingredients Used Rice, Vegetables ## History, Origin, and Related Events “Katemeshi” is a well-established local dish in Saitama Prefecture, and especially the Chichibu region. This dish seems to have been created by adding various ingredients to rice in order to increase the amount that could be eaten, particularly in areas with relatively low levels of rice production. It was difficult for rice to be a diet mainstay in areas unsuitable for rice cultivation. In fact, even in areas that were suitable for rice cultivation, rice remained a valuable cash crop for small farmers, who used it to pay rent to their landowners. Because of this, once the harvested rice had been divided up for weddings and funerals, the remainder was often sold by the farmers. As a result, to increase the bulk of the leftover rice scraps that could be eaten, a dish was created in which seasoned and boiled vegetables such as potatoes and daikon radish were added. The Katemeshi which is served at school lunches in the northern part of Saitama Prefecture is made of vinegared rice mixed with regional ingredients. By contrast, in the southern part of the Prefecture, which includes Saitama City, Katemeshi is made by mixing either white or light brown rice with “zuiki” (dried taro stems). In the Chichibu region, adding “zuiki” to rice is also standard practice. Thus, one of Katemeshi’s characteristics is that the flavor of the rice and the ingredients that are added to it vary depending on the region and the family serving it. Although it is popular today as a home-cooked meal, the fact that Katemeshi is made with soy sauce, which was known among farmers as a seasoning for “hare no hi” (special occasions), indicates that it was actually a dish mostly eaten for special occasions. In fact, it is said to have been cooked more often than “Gomoku Chirashi”, another rice dish eaten on “hare no hi”. Especially in urban areas, it was eaten for “hare no hi” in the same way as sushi. ## Opportunities and Times of Eating Habits It is often prepared as an event food for “Yama no Kami” (a day in January when people do not work in the mountains and refrain from entering them), the Peach Festival, the eighty-eight day from the beginning of spring, the beginning of the Bon Festival, the feast day of Ebisu, one of the seven gods of good fortune, and other such occasions. ## How to Eat Stir-fry vegetables such as dried shiitake mushrooms and zuki rehydrated in water, carrots, daikon radishes, etc., along with deep-fried tofu and “shirataki” konjac noodles. Simmer everything in a mixture of soy sauce, mirin, sake and sugar. Mixthe simmered ingredients with white rice, vinegared rice or brown rice. The Chichibu region is the longstanding home of the “Sansai Katemeshi” to which wild mountain vegetables have been added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This dish is commonly made at home and can also be enjoyed at restaurants across the Prefecture. ## Ingredients - Rice: 450g (3 cups) - Daikon radish: 150g - Burdock root: 50g - Carrots: 50g - Dried shiitake mushrooms: 4, 5 pcs. - Deep-fried tofu: 2 pcs. - Oil: 1 tablespoon - Water: 100cc - Soy sauce: 3 tablespoons - Sake, mirin, sugar: 1 tablespoon of each - Salt: 2-3 teaspoons ## Recipe 1. 1. Wash the rice and soak it in water for about 30 minutes before cooking. Since the water is colder in winter, it is a good idea to extend the soaking time. 2. 2. Cut the carrots and radishes into small strips. Rehydrate the shiitake mushrooms in water and cut them into strips. Chop the burdock roots into small pieces and drain off the scum. 3. 3. Stir-fry all the ingredients in oil, then add the seasonings and simmer the mixture. 4. 4. Add the cooked rice to the mixture in step 3. ## Provider Information provider : Recipe provided by: Inheritor of Hometown Tastes: Saitama Hometown Traditional Cuisine Collection ![Image](Not found)" "# Shio anbin ｜ Our Regional Cuisines **Cuisine Name**: Shio anbin **Region**: Our Regional Cuisines ## Main Lore Areas Kuki City, Kazo City, Gyoda City ## Main Ingredients Used Glutinous rice, azuki beans ## History, Origin, and Related Events In Kuki City, Kazo City, Gyoda City, and other areas from northern to eastern Saitama Prefecture, ""shio anbin"" has been eaten to celebrate the harvest of new rice since ancient times. Shio an-bin"" is a rice cake filled with sweet bean paste seasoned with salt instead of sugar, and the salt enhances the natural sweetness of azuki beans and glutinous rice. The sweet bean paste is now the mainstream, but this type was created in the middle of the Edo period, when sugar was so precious that the common people could seldom eat it. In the areas where ""shio-an-bin"" has been handed down, it is one of the familiar local dishes of the local people, and has been eaten on many occasions such as harvest festivals and other special occasions. ## Opportunities and Times of Eating Habits It was eaten by farmers when they celebrated the harvest of glutinous rice. In addition, handmade ""shioan-bin"" (salted bean jam) is sometimes sent to relatives on children's festive occasions such as Momo-no Sekku (Peach Festival), Tango no Sekku (Dragon Boat Festival), and first birthdays. Daifuku with red sweet bean paste and ""shio an-bin"" were sometimes served as red and white ""an-bin mochi"" on Hare (festive) days. It was also eaten on other occasions such as April 15 and October 15, when people waited for the sun to shine, and on September 1, when people prayed for a good harvest before the rice harvest and gave gifts, etc. There is also a custom of having children who have started walking before their first birthday carry about 10 salt an-bin on their backs to celebrate their growth. ## How to Eat Softly cooked azuki beans are mixed with salt and kneaded well. Soak the glutinous rice in water overnight, drain off the water, steam it for about an hour, and pound it with a rice-cake pounding machine. Divide the rice into individual portions and place the salted bean paste in the center of the flattened rice cake and wrap it around the rice cake. Shape into a slightly flat circle. It is usually eaten with sugar, but it can also be baked with soy sauce. ## Efforts for Preservation and Succession It is made at home and can be purchased at Japanese confectionery stores in the prefecture. ## Ingredients - Glutinous rice: 7 gou (1 kg) - Azuki beans (boiled): 3 gou (1 kg) - Coarse salt: 30 g ## Recipe 1. 1. Make salted red bean paste by kneading softly boiled azuki beans with salt. 2. 2. Drain off the water from the glutinous rice soaked in water overnight, and steam for about 1 hour. 3. 3. Pound the steamed glutinous rice with a rice-cake pounding machine. 4. 4. Divide the mochi into individual portions, roll out flat, wrap in salted bean paste, and shape into a round, slightly flattened an-bin. ## Provider Information provider : Hometown Taste Traditions Saitama Hometown Traditions Cooking Collection ![Image](Not found)" "# Iga manju ｜ Our Regional Cuisines **Cuisine Name**: Iga manju **Region**: Our Regional Cuisines ## Main Lore Areas Kounosu City, Kazo City, Hanyu City, Gyoda City ## Main Ingredients Used Manjuu, glutinous rice ## History, Origin, and Related Events Igamanju, which is said to have originated in Konosu City (formerly Kawasato-cho), is a local delicacy for special occasions that has been handed down from generation to generation in the breadbasket region of northeastern Saitama Prefecture. In the area where many farmers have grown wheat as a back crop, flour dishes such as udon and manju have developed so much that the phrase ""udon for lunch in the morning with manju"" was born. Iga manju, a steamed combination of manju and sekihan (red rice), has an unexpectedly sweet and salty flavor and firm texture, and once you try it, you will become addicted to it. The name ""iga-manju"" comes from the fact that the manju is covered with sekihan (red rice), which looks like the ""iga"" of a chestnut. There are various theories as to the origin of the manju, such as, ""Glutinous rice was expensive, so the manju was placed inside the sekihan to increase the bulk,"" or ""A farmer's wife steamed sekihan and manju together in a rice steamer to save time and effort, and they ended up sticking together. ## Opportunities and Times of Eating Habits It has been made and eaten at home as a good luck charm for festivals and celebrations in spring, summer, and fall. Today, they are sold at Japanese confectionery shops in northeastern Saitama Prefecture, and each store offers unique igamanju. Today, it is not only a delicacy for special occasions, but also a local delicacy that is well-loved by local people. ## How to Eat The manju is covered with sekihan (red rice) and steamed. Some simply put sekihan on top of the manju, others cover the entire manju with sekihan, and still others sprinkle sesame seeds on top of the sekihan, depending on the household or store. ## Efforts for Preservation and Succession It is sold at Japanese confectionery stores in the prefecture, and is also made at home. ## Ingredients - Glutinous rice: 2gou (310g) - Sasage: 30g - sweet bean paste: Easy to make = about 30 portions - Azuki beans: 300g - Sugar: 225g - salt: A pinch - [Dumpling wrap]: 40g per sheet - Flour: 200g - Sugar: 80g - Baking powder: 7g - Milk: 45cc - Water: 45cc ## Recipe 1. 1. Make azuki bean paste. （Wash azuki beans and boil them in plenty of water (1.5L). 2. 2. When it starts to simmer, add about 200 cc of water. 3. 3. When it boils again, discard the hot water. 4. 4. Add 1L of water and simmer until softened (about 1 hour). 5. 5. Add sugar in two parts and finally salt. Then reduce to a simmer until all the water is absorbed, keeping an eye on the pot to make sure it does not burn. 6. 6. Draw a straight line on the bottom of the pan with a wooden spoon, and when it becomes a single line, it is done. 7. 7. Transfer to a baking pan and when cooled, roll into a ball to make bean paste. 8. 8. Make the manju. Put the whiskers in boiling water and cook over medium heat for about 10 minutes. Then, remove from heat, drain off the white bean curd and cool in a separate container. When cool, soak the glutinous rice in the broth overnight. Drain off the water in a colander, and steam the white bean curd and glutinous rice together for about 30 minutes. You can also use the ""Okowa mode"" of the rice cooker with the default amount of water for the whitebait and glutinous rice. 9. 9. Divide the azuki bean paste from 7 into 30g portions and roll into rounds. 10. 10. Mix flour with baking powder and shake 3 times. Add sugar water (dissolve sugar with milk and water using a whisk). Mix the dough for the dumpling wrap, but do not knead it. Then cut the dough into 30g pieces and roll them out. Roll out the dough, wrap the filling and shape into a ball. 11. 11. Place the red rice on a flat surface in a steamer, arrange the 3 ingredients on top, cover with more red rice, and steam on high heat for about 15 minutes. 12. 12. Remove from heat, remove excess sekihan and shape into a shape. ## Provider Information provider : Hometown Taste Traditions Saitama Hometown Traditions Cooking Collection ![Image](Not found)" "# Hiya jiru/Suttate ｜ Our Regional Cuisines **Cuisine Name**: Hiya jiru/Suttate **Region**: Our Regional Cuisines ## Main Lore Areas Kawajima Town, Iruma area, northern part of the prefecture ## Main Ingredients Used Vegetables ## History, Origin, and Related Events Cold soup"" is a local dish that has developed in various places in Japan, using vegetables and fish from each region. Among them, ""chilled soup"" in Saitama has been eaten as a dipping sauce for udon noodles, which is unique to the ""udon culture"" in the area where wheat was widely cultivated as a back crop to rice cultivation. In the past, farmers who cultivated rice were very busy from rice planting to harvest, as manual labor was the basic method of farming. Cold soup, which was easy to make and nutritious during the busy farming season, was very useful. Surrounded on all sides by rivers and fertile land, Kawajima-Town has long been a thriving rice-growing community, and ""chilled soup"" was called ""suittate"" and was a staple food for farmers. The term ""suttate"" comes from the fact that the farmers used to grind vegetables and other ingredients with a mortar and eat them ""suritate"" (freshly grated). It is also called ""chilled soup"" or ""tsuttate. ## Opportunities and Times of Eating Habits Chilled soup, made with freshly harvested vegetables and cold water, was a popular dish among farmers working in the hot summer sun. Seasoned with miso, which is rich in protein and provides salt, and adding summer vegetables such as cucumbers, shiso leaves, and myoga makes it a refreshing meal even on hot days when food is hard to come by. ## How to Eat Combine sesame and miso in a mortar and pestle, then add plenty of cool vegetables such as cucumber, shiso leaves, and myoga to bring them together. Finally, pour cold water and mix. In Kawajima Town's ""suttate,"" vegetables are also grated together in a mortar and pestle. It is not only eaten with udon noodles, but also poured boldly over rice. ## Efforts for Preservation and Succession It is made as a summer dish not only by farmers but also by ordinary households. Restaurants in the prefecture use local ingredients and offer unique arrangements of noodles and dipping sauce. Kawabeh, the mascot character of Kawajima Town, holds a surikogi-stick for suritate and wears an outfit that resembles a bowl. ## Ingredients - Golden sesame seeds (brown or yellow): 3 tbsp. - shiso leaves: 4 to 5 leaves - Onion: 1／4 piece - ice: Appropriate amount - Rice miso: 2 tbsp. - cucumber: 1／2 - Dashi stock (bonito dashi) or cold water: 360cc - Udon noodles: 250g ## Recipe 1. 1. Roast sesame seeds (start with a cold frying pan over high heat for 30 seconds until sesame seeds start to bounce) and mix well in a mortar and pestle. 2. 2. Add rice miso, onion (finely chopped), and shiso leaves (finely chopped), and mix with sesame in a mortar. Cut cucumber into round slices, add to mortar and mix well. 3. 3. Add dashi stock or cold water and mix well. Adjust the consistency to taste. 4. 4. Put ice in the bowl and make the soup cold. (If you want to eat all of it) You can also put the soup in a small bowl and put ice in it. (In this way, the soup is diluted only to the extent that it is consumed.) You may add myoga or ginger as condiments. Cucumber may be shredded and served separately. ## Provider Information provider : Image Source : Kawajima-Town Chamber of Commerce and Industry ![Image](Not found)" "# Gojiru ｜ Our Regional Cuisines **Cuisine Name**: Gojiru **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Soybeans, vegetables ## History, Origin, and Related Events ""Go-jiru"" is a local dish loved throughout Saitama Prefecture, especially in areas where rice and field crops were cultivated. Especially in areas where rice cultivation was popular, soybeans, which grow well even in poor land, were often planted in rice paddies to make effective use of the land. Soybeans grown in rice paddies for private use are commonly known as ""tanokuro-mame"" (beans between rice paddies). In Saitama Prefecture, soybeans have long been cultivated as a crop rotation crop and as a substitute crop in rice paddies. Thus, soybeans have been a familiar food for people, and ""Gojiru"" has been an everyday food for the common people. It is characterized by its rich flavor and nutritional content of soybeans and seasonal vegetables. Miso is the most popular seasoning, but soy sauce and salt are also used. The amount of soybeans added and the degree of mashing vary from household to household. ## Opportunities and Times of Eating Habits In the autumn, when soybeans were harvested, households enjoyed making and eating Gojiru, a soup made of soybeans, as the weather turned chilly. As a source of protein, which tends to be in short supply during the winter, kurejiru was also useful as a nutritional food to relieve fatigue. ## How to Eat Soak soybeans in water to reconstitute them, then grind them in a mortar until smooth. Boil taros, radishes, carrots, shiitake mushrooms, deep-fried tofu, and konnyaku in broth. Add soybeans to the simmering broth and when cooked, add green onions and season with miso to taste. Because people's diets were frugal in the past, the dish was often made with fried bean curd and one or two vegetables in addition to soybeans, and many people ate it over rice. ## Efforts for Preservation and Succession In addition to being made at home, it can also be enjoyed at school lunches and restaurants. Kawashima Town has developed ""Kawashima Gojiru"" made with more than 10 kinds of vegetables, including raw soybeans and taro bones, and offers it at restaurants in the town for the purpose of revitalizing the local community. ## Ingredients - Soybeans: 80g - Taro: 100g - Daikon radish: 100g - Carrot: 60g - Green onion: 60g - shiitake mushroom: 4 pieces - konnyaku: 80g - fried tofu: 1 sheet - Miso paste: 2 to 3 tbsp. - 7 spice red pepper: As much as desired ## Recipe 1. 1. Wash soybeans, soak in water, and grind smoothly in a mortar. 2. 2. Cut taro into round slices, or half-moon slices for thicker ones. Cut radish, carrot and deep-fried tofu into strips, leek into small cubes, and shiitake mushroom into thin strips. 3. 3. Cut konnyaku into strips and blanch. 4. 4. Make an appropriate amount of broth (not included in the quantity) in a pot and add taro, radish, carrot, deep-fried tofu, shiitake mushrooms, and konnyaku in this order and bring to a boil. When the broth comes to a boil, add the soybeans, and when cooked, add the green onions and miso paste and season to taste ## Provider Information provider : Hometown Taste Traditions Saitama Hometown Traditions Cooking Collection ![Image](Not found)" "# Saitama no udon ｜ Our Regional Cuisines **Cuisine Name**: Saitama no udon **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used wheat flour ## History, Origin, and Related Events Saitama Prefecture, which produced Aizo Gonda, who devoted himself to the development of high-yield cultivation methods that increased wheat yields by four to five times, such as ""barley steeping,"" is one of the leading udon kingdoms in Japan. Udon production is the second largest in Japan (according to the ""Annual Report on Statistical Survey on Production of Rice and Wheat Processed Foods"" by the Ministry of Agriculture, Forestry and Fisheries in 2009), and although it has been decreasing compared to the past, it is still a major wheat-producing prefecture. In the past, wheat was widely grown in Saitama Prefecture as a back crop to rice. As a result, wheat has become a central part of the diet, and each region has developed a rich variety of foods using wheat. For example, in the northeastern part of the prefecture, udon noodles are handmade and have a strong and smooth texture; in the western part, udon noodles are served with dipping sauce and have a very strong texture and a brownish color; and in the central part of the prefecture, udon noodles are served along the riverside and are wide and chewy. The number of local dishes and ""B-rank gourmet"" foods that have taken root in the area since ancient times is said to number more than 20 in total. Today, in order to differentiate udon from other regions and express uniqueness, regional names and words that express characteristics are often added, but in the past, udon was almost always called ""udon"" in all regions. ## Opportunities and Times of Eating Habits Udon has been eaten on various occasions, including weddings, funerals, and annual events, as well as as as a daily food for farmers who grow wheat. ## How to Eat Add salt and water to wheat flour and knead well to a dough the consistency of earlobes. Let the dough rest and then stretch it with a rolling pin, adjusting the thickness and width according to the type of udon. Boil in boiling water until the noodles are transparent, then drain in a colander and serve with the respective dipping sauces. Some udon noodles are boiled together with vegetables and other ingredients. ## Efforts for Preservation and Succession Udon is made at home and also served at school lunches. It can also be enjoyed at restaurants, roadside stations, and direct sales of agricultural products in the prefecture. ## Ingredients - Flour: 500g - salt: 10g - Water: 200cc - Flour powder: Appropriate amount - [Kaeshi] Soy sauce: 500cc - [Kaeshi] Mirin: 90cc - [Kaeshi] Sugar: 90g - Dashi stock: 2L ## Recipe 1. 1. Combine the kaeshi and dashi stock for the soy sauce. The ratio is 1 part kareshi to 4 parts broth (to taste). [Kareshi] Dissolve mirin and sugar together over heat without boiling, then turn off the heat and add soy sauce. Add kombu (kelp) to water and bring to a boil over medium heat. After 2 to 3 minutes, remove from heat and strain through a colander. 2. 2. Place the sifted flour in a bowl, add the salt water, and gently combine the flour and water, lifting the flour slowly at first. Continue to lift the flour from the bottom and slowly drop it into the bowl. 3. 3. When the dough is the consistency of an earlobe, press the dough together with your weight and force, then place in a plastic bag and let rise at room temperature for about 2 hours. 4. 4. Roll out the dough evenly on a rolling board to a thickness of 3 to 4 mm using a rolling pin. Use enough flour at this point. 5. 5. After the dough has flattened out, fold the dough into a ball and cut it into 3 to 4 mm wide strips with a knife. 6. 6. Place the noodles in boiling water and boil for 8 to 12 minutes. When the noodles become clear, remove from the water and rinse immediately. ## Provider Information provider : Hometown Taste Traditions Saitama Hometown Traditions Cooking Collection ![Image](Not found)" "# Kaki Mochi ｜ Our Regional Cuisines **Cuisine Name**: Kaki Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Katori City ## Main Ingredients Used Glutinous Rice ## History, Origin, and Related Events Kakimochi is mainly eaten as a snack with tea, deep-fried in oil or grilled over charcoal, and is said to originate from the ""kakimochi"" that was made with rice cakes during the New Year in the lunar calendar. There are two ways to eat it: deep frying the dried rice cake in low-temperature oil or grilling it over charcoal, and it is said to taste best after one month. Kakimochi can be stored in a mesh bag in a well-ventilated place for up to one year.Glutinous rice grown in the granary area of the Tone River basin produces sticky and tasty rice cakes. Chiba Prefecture is the largest producer of early rice in eastern Japan, thanks to its mild climate, abundant water, and lush greenery. The most common variety of rice produced in Chiba is Koshihikari. ""Fusa-Kogane,"" a variety that has been produced in Chiba since 2006, and has large grains and a fluffy texture. It is characterized by its slightly soft, firm consistency and its resistance to hardening even when cold. Similarly, ""Fusaotome,"" a breed originally developed in Chiba Prefecture, is an early ripening variety that has been produced since 1998. It is characterized by large grains, moderate stickiness, and a light flavor. The original ""Grain Subusuke,"" the first variety developed in 14 years, has been in production since 2020. It is said to have large grains with moderate stickiness and elasticity. ## Opportunities and Times of Eating Habits It is eaten mainly as a snack throughout the year, regardless of the particular time of year. ## How to Eat Put steamed glutinous rice, peeled and grated taro, salt, sesame, seaweed, and other ingredients into a rice cake pounder. After pounding, roll out the mixture into a fish cake shape. After about two days, cut into 2 to 3 mm thick sliced pieces, and hang them in the shade for two days or put them in a mesh bag and hang them in a well-ventilated place. After about half a month, they will dry out and can be stored and used as needed. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Commercial products are available at roadside station stores, specialty stores, and grocery stores. ## Ingredients - Glutinous rice: 3 squares - [Ingredients for mixing] Taro: 08月10日 of tea cup (peeled and grated) - [Ingredients for mixing] Salt: 2 tbsp. - [Ingredients for mixing] Black sesame seeds: 2 tbsp. - [Ingredients for mixing] Nori (seaweed): 3-4 sheets - [Ingredients for mixing] Baking soda: 1 tbsp. ## Recipe 1. 1. Put steamed glutinous rice and ingredients for mixture into a rice cake pounder.(Tear nori (seaweed) into pieces and pound for a longer time than normal rice cakes. If you use less salt, the rice cake will crack easily after it is made into kakimochi.) 2. 2. When the rice is done, roll it out into a fish cake shape. (The size of two rice cakes should fit inside the kouji-buta (small wooden box). 3. 3. After about 2 days, cut into 2 to 3 mm thick slices with a knife, and hang them one by one in the shade for 2 days, or put them in a mesh bag and hang them in a well-ventilated place. 4. 4. fter about half a month, they will dry out, so store them and use them as needed. ## Provider Information provider : ""Boso no Furusato Ryori"" (Agriculture Chiba Publishing Department) ![Image](Not found)" "# Uri no Teppo Zuke ｜ Our Regional Cuisines **Cuisine Name**: Uri no Teppo Zuke **Region**: Our Regional Cuisines ## Main Lore Areas Narita City, Katori City ## Main Ingredients Used Gourd ## History, Origin, and Related Events The inside of the gourd is hollowed out like a gun barrel, stuffed with chili peppers wrapped in perilla leaves as gunpowder, and marinated in a seasoning solution consisting mainly of additive-free soy sauce and mirin (sweet rice wine). The chili peppers make it spicy and crunchy. It is a dish that can be eaten as a side dish with rice or as a snack with sake. The name ""Teppozuke"" comes from the fact that a gourd with a hole in it looks like a cannonball and a green chili pepper looks like a bullet. The ingredients are carefully selected and include white gourd, chili pepper, and perilla leaves grown in Chiba Prefecture. The flavor of soy sauce and the crispy texture of the gourd are generally enjoyed. It is also famous as a souvenir from Naritasan Shinshoji Temple. Each of the many pickle stores in Narita has its own unique combination of flavors and ingredients, and it is up to you to choose which one you like best. Walking around and comparing them from store to store in Narita is one way to enjoy them and taste the many different flavors for yourself. A brand of cucumbers called ""Hagurauri,"" which are so soft that even people with wobbly teeth can eat them, are also produced. ## Opportunities and Times of Eating Habits In the old days, it was made in the Narita area as a preserved food for the winter when crops were scarce. Chiba Prefecture has long been a major producer of melons, and even today, ""Uri no tepponzuke"" is made in the prefecture because of its high production of shirouri (white gourd). ## How to Eat Soak the salted gourd in salt for about 2 days, changing the water from time to time, and drain well. Boil the seasoning, let it cool down, soak the water melon, and cover it lightly with a drop-lid (a special pot lid that is smaller than the pot and keeps the ingredients submerged) . On the next day, take out the water melon, boil the seasoning again, let it cool down, resoak the water melon again, and cover with the drop-lid. Repeat this process for 4 to 5 days, and it will be ready to eat in about a week. Be sure to boil the seasoning and let it cool before use. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Teppozuke was originally only eaten as a home-cooked dish and was not distributed as a product. However, local pickles makers began to pay attention to this unique pickle and commercialized it, and today, many pickles makers in Chiba Prefecture produce and sell Teppozuke. ## Ingredients - Salted gourd: 1kg - Coarse soybeans: 200g - Soy sauce: 2 cups - Sake: 1／2 cup - Mirin (sweet rice wine): 1／2 cup - Vinegar: 1 tbsp. - Green Shiso: 10 leaves - Green chili pepper: 3 to 5 ## Recipe 1. 1. Soak salted gourd in salted water for 2 days, changing water from time to time, and drain well. 2. 2. Boil seasonings, cool, soak gourd and cover lightly with a lid. 3. 3. On the next day, take out the gourd, boil the seasoning again, let it cool down, soak the gourd again, and cover with a drop lid (a special pot lid that is smaller than the pot and keeps the ingredients submerged). 4. 4. Repeat the above process for 4 to 5 days. 5. 5. It is ready to eat in about one week. 6. 6. Squeeze the salted gourd well until all the water is removed and no excess moisture remains.Be sure to boil the seasoning and let it cool before use. ## Provider Information provider : ""Chiba no Furusato Ryori"" (Chiba Prefecture) ![Image](Not found)" "# Karanamasu ｜ Our Regional Cuisines **Cuisine Name**: Karanamasu **Region**: Our Regional Cuisines ## Main Lore Areas Uchibo Area (also produced along the coast of Boshu) ## Main Ingredients Used Sardines, okara (bean curd), Japanese leek, carrots, cucumbers, fried thin tofu, peanut powder, yuzu, etc. ## History, Origin, and Related Events ""Karanamasu"" is a vinegared dish made from sardines and okara (bean curd). Karanamasu is eaten at festivals and other gatherings, as well as in everyday life. For festive occasions, it is made in the shape of a rabbit and served on a platter, while for festive occasions, it is served on a regular plate.In Sangen-cho, Tateyama City, Chiba Prefecture, a ""Housogomori"" is held every year on January 15, when everyone gathers in one house. Karanamasu"" is still served as a standard dish at the Housogomori. ""Houso"" is an infectious disease caused by the smallpox virus, which is said to have been introduced to Japan in the 6th century. It became established in Japan during the Edo period and was repeatedly spread. The symptoms of smallpox were so bizarre that people began to believe that there was a ""demon god in smallpox,"" and the custom of worshipping the pox god as the god of smallpox spread. The custom of holding a pemphigus festival to ward off the plague of pemphigus is also said to have developed.When ""Karanamasu"" is served at events, it is made in the shape of a bale on a large plate for one person at a time. ## Opportunities and Times of Eating Habits ""Karanamasu"" is eaten at festivals and other gatherings, as well as in everyday life. Although ""Karanamasu"" using sardines has been handed down as a local dish, many households do not use sardines in their daily meal of ""Karanamasu"". ## How to Eat Mix miso, vinegar, sugar and peanut powder. Cut fried thin tofu with hot water to remove oil into small pieces and cook with soy sauce and sugar in a sweet and spicy sauce. Wash salted sardines with vinegar and cut into small pieces. Cut carrots into strips and cucumbers into thin round slices, sprinkle with salt and let them soften. Cut Japanese leek into small pieces. Squeeze and drain the carrots and cucumber, then add all the ingredients to the seasoning mixture and dress. At this time, it is best to roast the okara in advance or heat it in a microwave oven before mixing it in. Finally, add the shredded yuzu peel and form into a bale shape. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even today, it is often made at home and passed down from parent to child. In addition, you can purchase ""Karanamasu"" at roadside stations, and experience making ""Karanamasu"" and other local dishes of Chiba Prefecture at old private homes and other places. ## Ingredients - Fried thin tofu: 1 - Soy sauce: A little - Sugar: 1 tsp. - Sardine (tuna): As needed - Cucumber: 1／2 - Carrot: 25g - Japanese leek: 1／2 - Okara (bean curd): 250g - Peanut powder: 25g - Yuzu peel: As needed - [Seasoning A] Miso paste: 40g - [Seasoning A] Vinegar: 50cc - [Seasoning A] Sugar: 100g ## Recipe 1. 1. Mix peanut powder with seasoning A. 2. 2. Sprinkle fried tofu with hot water, cut into small pieces, and cook sweetly with soy sauce and sugar. 3. 3. Wash sardines with salt and vinegar and cut into small pieces. 4. 4. Cut cucumber into thin round slices and carrot into thin strips, sprinkle with salt and let them soften. Finely chop the Japanese leek. 5. 5. Squeeze and drain 4, then mix 2, 3 and okara with 1. If using store-bought okara, roast the okara or heat it in a microwave oven before mixing. 6. 6. Add the shredded yuzu peel, mix together, and form into a bale. ## Provider Information provider : ""Chiba's side dishes"" (Chiba Prefecture Dietary Improvement Council) ![Image](Not found)" "# Kinzanji-Miso ｜ Our Regional Cuisines **Cuisine Name**: Kinzanji-Miso **Region**: Our Regional Cuisines ## Main Lore Areas Togane City ## Main Ingredients Used Eggplant, young ginger, Japanese myoga ginger, and others ## History, Origin, and Related Events ""Kinzanji Miso"" is a specialty product of Togane City in Chiba Prefecture and is a type of miso that has been produced in Chiba Prefecture since ancient times. This miso is made by combining soybeans with wheat gluten and adding vegetables such as winter melons, eggplants, and ginger. It is a regional dish enjoyed not only in Chiba Prefecture but also in other areas such as Wakayama, Aichi, and Shizuoka Prefectures.According to one theory about its origin, Kukai (Kobo Daishi) visited Tang (present-day China) as part of a diplomatic mission, underwent training at temples such as Kinzanji, and upon returning to Japan, passed on the method of making ""Kinzanji Miso."" Another theory suggests that Shingon Buddhist monk, Shinchi Kakushin (Hotokugonshi), from the Kamakura period traveled to Song (another historical Chinese era), trained at Kinzanji, and upon returning to Japan, passed on the production method when founding Mt. Washimiya Kokoku-ji in Wakayama Prefecture.Later, during the Edo period, Tokugawa Yoshimune, the eighth shogun, is said to have gifted Kinzanji Miso to the shogunate, which led to its popularity in Edo (present-day Tokyo).There is also a theory that Kinzanji Miso played a role in the origin of soy sauce. ## Opportunities and Times of Eating Habits Due to the use of summer vegetables, Kinzanji Miso is often produced from summer to winter. However, since processed products of Kinzanji Miso are available for sale in various places, it can be enjoyed throughout the year. ## How to Eat Cut the eggplant in half lengthwise and then into strips about 5-7mm wide. In a bowl, mix the eggplant with salt and myoban (a type of red pepper). Place a weight that is double the weight of the eggplant on top and let it sit overnight. Cut the ginger into thin strips and mix with salt. Like with the eggplant, place a weight on top and let it sit overnight. Next, immerse the Japanese ginger in boiling water without cutting it. After taking it out and placing it in ice water, remove excess water and cut it in half lengthwise. Then finely julienne the Japanese ginger. Put barley malt, soy sauce, and sugar in a pickling bag. Add the drained ingredients: eggplant, grilled alum, and ginger. Seal the bag tightly, add a weight equal to the total weight, and place it in a cool place. Stir the mixture daily. It will be ready to eat in about a week. ## Efforts for Preservation and Succession It is still made in households today. Kinzanji Miso, a type of miso used as a condiment, is widely enjoyed as a accompaniment to rice, a snack with alcohol, and is also used in various dishes, showcasing its versatility in cuisine. ## Ingredients - Eggplants: 3kg - New ginger: 1kg - Myoga (Japanese ginger): 500g - Salt for pickling eggplants: 1% - Grilled myoga: 1% - Salt for pickling ginger: 1% - [Seasoning A] Malted rice (barley): 1 sheet - [Seasoning A] Soy sauce: 1 cup - [Seasoning A] Sugar: 1 kg ## Recipe 1. 1. Cut the eggplant in half lengthwise and then into strips about 5-7mm wide. In a bowl, mix the eggplant with salt and myoban(grilled alum). Place a weight that is 2-3 times the weight of the eggplant on top and let it sit overnight. The next day, squeeze out excess moisture. 2. 2. Cut the ginger into thin strips (2-3mm), mix with salt, and place a weight on top. Let it sit overnight, then squeeze out excess moisture the next day. 3. 3. Immerse the myoga in boiling water while keeping it whole, then transfer to ice water. Remove excess water and cut it in half lengthwise, then finely julienne. 4. 4. Mix the ingredients for seasoning A thoroughly. 5. 5. Place all the ingredients in a pickling bag and mix well. 6. 6. Seal the opening of the bag tightly, add a weight equal to the total weight, and place it in a cool place. Stir daily. It will be ready to eat in about a week. ## Provider Information provider : ""Chiba's side dishes"" (Chiba Prefecture Dietary Improvement Council) ![Image](Not found)" "# Chikko_Tofu / Milk Tofu ｜ Our Regional Cuisines **Cuisine Name**: Chikko_Tofu / Milk Tofu **Region**: Our Regional Cuisines ## Main Lore Areas Minami-boso City, Kamogawa City ## Main Ingredients Used Milk, vinegar ## History, Origin, and Related Events During the Edo period, the 8th shogun of the Tokugawa shogunate, Tokugawa Yoshimune, is said to have raised a breed of white cattle. This cattle (a type of zebu) is believed to have originated from India at the Mineoka Ranch in what is now Minamiboso City and Kamogawa City in Chiba Prefecture. From the milk of these white cattle, a dairy product known as ""white cattle cheese"" or ""white cattle dairy"" was produced, marking the beginning of dairy farming in Japan. The white cattle had humps resembling those of a camel, long drooping ears, and a distinctive white coat. This breed is currently found only in Kamogawa City.One of the traditional dishes associated with this region is called ""Chikko Tofu."" It is a tofu made from the colostrum (first milk) of cows and has been consumed in the Awa-Kamogawa region of Chiba Prefecture since ancient times. The colostrum is heated and solidified to create this dish, which is considered a traditional type of cheese in Japan. However, due to the quick souring of colostrum, it did not enter general circulation and remained a local delicacy enjoyed among dairy farming households.In different regions, this dish is known by various names such as ""Chikko Katametano"" (meaning ""hardened milk"") and ""Mineoka Tofu."" There is also a variation called ""milk tofu,"" where regular milk is used instead of colostrum, making it suitable for general consumption. The manufacturing methods and names vary, but these dishes are all part of the food culture born in regions where dairy farming has been active since ancient times. ## Opportunities and Times of Eating Habits ""Chikko Tofu"" has traditionally been made using the colostrum (first milk) produced when a cow gives birth and has been consumed among dairy farming households. However, nowadays, it is widely processed using heated cow's milk and enjoyed by the general public in various forms. ## How to Eat Heat the milk without bringing it to a boil. Add vinegar, stir, and once the liquid separates from the ""Chikko Tofu,"" stop the heat. Drain it using a sieve to remove excess liquid. Once the liquid is well drained, it is ready to eat. Serve with soy sauce drizzled on top. ## Efforts for Preservation and Succession In the ""Project Kamogawa Flavor Ark,"" there are educational volunteer activities aimed at promoting food culture in the local community through hands-on cooking workshops using ""Chikko Tofu"" and local ingredients. ""Chikko Tofu"" (Milk Tofu) continues to be used in the creation of over 200 dishes, ranging from main courses to desserts. ## Ingredients - Milk: 1L - Grain vinegar: 4 tbsp. ## Recipe 1. 1. Pour milk into a pot and heat it. Once it reaches just below boiling (70-80°C), turn off the heat, add grain vinegar, and gently stir. 2. 2. Once it has solidified and turned white, strain it using a dampened cheesecloth. Shape it, and let it cool. 3. 3. When eating, drizzle soy sauce over it. It's also delicious to sprinkle sugar on top or season it with a mixture of sugar and soy sauce to create a crumbly texture. In this way, Chikko Tofu can be versatile as an ingredient, allowing for various culinary adaptations. ## Provider Information provider : ""Furusato Ryori in Boso"" (Published by Agriculture of Chiba Publishing Department) ![Image](Not found)" "# Iwashi no Unohana Zuke (Utsugi no Hana Pickled Sardines) ｜ Our Regional Cuisines **Cuisine Name**: Iwashi no Unohana Zuke (Utsugi no Hana Pickled Sardines) **Region**: Our Regional Cuisines ## Main Lore Areas Kaiso Region/Kujukuri Region ## Main Ingredients Used Black-backed sardines, okara (bean curd), green peppers, carrots, ginger ## History, Origin, and Related Events The Kujukuri region is a treasure trove of food products from both the land and sea, and has long been known as a particularly good fishing ground. Sardines, a representative seafood of the Kujikuri region, have been caught in such large quantities since the Edo period that they are sometimes referred to as “the rice of the sea”. Being a familiar fish on Kujikuri tables, a wide variety of dishes exist to take advantage of the delicious taste and rich nutritional content of sardines. Among them, “utsugi no hana pickled sardines”, which is made using sardines caught between November and March, is a local dish eaten during the New Year’s festival, as well as on other special occasions. It is also eaten on a daily basis as a food that is easily preserved and keeps a long time. “utsugi no hana pickled sardines” is a dish that is made using sardines that are pickled in vinegar while they are still fresh, before being marinated in okara (bean curd). Because okara’s white color results in it sometimes being referred to as “utsugi no hana” (the deutzia crenata flower), it is sometimes called “utsugi no hana pickling”. Being the residue of soybeans produced when making tofu, okara is a healthy food rich in dietary fibers. By pickling food items in okara, it is possible to prevent them from oxidizing and losing their shapes. ## Opportunities and Times of Eating Habits The dish uses black-backed and large sardines caught between November and March. It is eaten both as a daily staple food, as well as during festivals and as a New Year’s dish. Being available as a processed product for purchase in urban stores and on the Internet, it can be eaten all year round. ## How to Eat Sprinkle salt on the prepared sardines and let stand for 1 day. Wash off the salt and soak the sardines in vinegar and sugar for one more day. Put okara in a pan and stir fry it without burning it. When it has been thoroughly heated, add a mix of sugar and vinegar as seasoning. Cut the green bell peppers and carrots into 3cm long strips, season with salt to soften, and pat dry. Add the sardines, the green bell peppers, carrots, sesame and chopped ginger to the okara, before finally adding shredded yuzu peel. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This dish is still made in homes and passed down from parent to child. Being available for purchase both in urban stores and on the Internet, it is easy to find and enjoy. ## Ingredients - Black-backed sardines (anchovies): 300g - Okara (bean curd): 100g - Green bell peppers: 50g - Salt: 30g - Carrots: 50g - Yuzu peels: Appropriate quantity - Ginger: Appropriate quantity - Sesame seeds: Appropriate quantity - [Seasoning A] Vinegar: 75ml - [Seasoning A] Sugar: 3 tbsp. - [Seasoning B] Vinegar: 1 tbsp. - [Seasoning B] Sugar: 2 tbsp. ## Recipe 1. 1. Remove the heads of the sardines, gut and bone them, and wash them well in water. 2. 2. Sprinkle the sardines from 1 with salt and leave overnight. Rinse in cold water, remove the salt and marinate them in Seasoning A for one more day. 3. 3. Put the okara in a pot and cook over medium heat for 20 minutes, stir-frying it without letting it burn (adjust the heat and time as needed). Allow the okara to cool before adding Seasoning B. 4. 4. Cut the green bell peppers and carrots into 3 cm long strips, soften them with a pinch of salt, and pat them dry with cooking paper. 5. 5. Add the ingredients from 2, along with sesame seeds, chopped ginger, the ingredients from 4, and shredded yuzu peel to the ingredients from 3. ## Provider Information provider : “Snacks of Chiba” (Chiba Prefectural Dietary Improvement Council) ![Image](Not found)" "# Iwashi no Dangojiru ｜ Our Regional Cuisines **Cuisine Name**: Iwashi no Dangojiru **Region**: Our Regional Cuisines ## Main Lore Areas Hokuso and Kujukuri areas ## Main Ingredients Used Sardine, daikon radish, carrot, taro, green onion ## History, Origin, and Related Events Kujukuri area is rich in seafood and local delicacies, and it has been known for its favorable fishing grounds since long ago. Sardines are the representative seafood of the Kujukuri area, and they are nicknamed the ""Rice of the Sea"" because they have been caught in large quantities since the Edo period. There are a large variety of dishes that take advantage of the deliciousness and nutritious value of sardines, which are a mainstay of dining tables throughout the Kujukuri area. One of the classic dishes among these is ""Iwashi no Dangojiru| (sardine dumpling soup) made with sardines caught from November through March. Products such as sesame-seed pickled sardines, whole dried sardines, and mirin-dried sardines are sold at the ""Kujukuri Beach Big Sardine Catch Festival"" held from February to March each year. In addition to classes held by local residents on how to prepare sardines, you can taste a variety of sardines dishes, including freshly fried sardine tempura. ## Opportunities and Times of Eating Habits ""Iwashi no Dangojiru"" can be eaten all year round, but it is most often eaten in the cold winter for the warming soup filled with ingredients such as daikon radish and dumplings made by mixing sardine paste with miso. It is often made using Seguro sardine, which is in season during the winter from November to March. ## How to Eat Cut the daikon radish and carrot into small pieces, and the taro into bite-size pieces. Fillet the sardine, chop into rough pieces, the grind in a mortar. Add grated mountain yam, egg, and miso to the mortar and mix together. Fill a pot with water, add the daikon radish and carrot, and bring to a boil. Once boiling, add the taro. Use two spoons to form the sardine paste into dumplings, then drop into the pot and boil. Season with soy sauce, sprinkle with green onion at the end, then remove from heat. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still made at home today, and is passed down from parents to children. It is served as part of school lunches, and it is popular among the younger generation. In addition, a ""New Year's Day Festival"" is held in Kujukuri every year on January 1st, providing the opportunity to try foods such as ""Iwashi no Dangojiru"" and whole dried fish. ## Ingredients - Seguro sardine: 100g - Daikon radish: 100g - Carrot: 50g - Taro: 100g - Green onion: 1／2 - Water: 4 cups - Soy sauce: just a little - [Ingredient A] Mountain yam (grated): 1／2 tbsp. - [Ingredient A] Beaten egg: 2 tbsp. - [Ingredient A] Miso: 30g ## Recipe 1. 1. Cut the daikon radish and carrot into small pieces. 2. 2. Cut the taro into bite-size pieces. 3. 3. Roughly chop the filleted sardine, then grind in a mortar. Add the Ingredient A items and mix together. 4. 4. Pour water into a pot, add the ingredients from step 1 and heat. When it comes to a boil, add the ingredients from step 2. 5. 5. Use two spoons to form the paste from step 3, then add it to the pot from step 4 and simmer. 6. 6. Season with soy sauce, sprinkle with green onion, and remove from heat. ## Provider Information provider : ""Chiba no okazu"" (Chiba Dietary Improvement Council) ![Image](Not found)" "# Kujira no Tare (Sauce-marinated whale meat) ｜ Our Regional Cuisines **Cuisine Name**: Kujira no Tare (Sauce-marinated whale meat) **Region**: Our Regional Cuisines ## Main Lore Areas Minami-Boso Region ## Main Ingredients Used Whale meat ## History, Origin, and Related Events “Sauce-marinated” is a local dish in the Minami-Boso region of Chiba prefecture, in which whale meat is marinated in a sauce and dried. It has the appearance of tree bark, and is colored black like charcoal or seaweed. A type of whale known as the giant beaked whale, which grows to roughly 12 meters long, is used to make “sauce-marinated.” The excavation of many whale bones from archaeological sites in Kamakura City, together with other evidence, suggest that coastal whaling may have begun in Boso between the late Kamakura Period (13th century) and the Muromachi Period (14th to 15th century). Even though “net whaling” became the mainstream whaling method in many areas, whaling in the Minami-Boso area is unique as net whaling was not suitable for giant beaked whales because they dive deep, leading to the adoption of “pierce whaling”.Whaling was common throughout Japan until the Showa period, and was a source of food for the general populace. “Sauce-marinated” is said to have been prepared as a preserved food due to the abundance of whale meat in the days where refrigerators did not yet exist. The Japanese name for ""sauce-marinated whale meat (kujira-no-tare)"" is said to have come from the fact that ""whale (kujira) meat"" was marinated in sauce (tare) and dried, or the fact that whale meat was hung from the eaves of houses. It is an indispensable and familiar part of the diet of the citizens of the Minami-Boso region, and people who have moved to other prefectures often buy sauce-marinated whale meat whenever they return to their hometowns in the region. ## Opportunities and Times of Eating Habits Preserved “sauce-marinated” is served throughout the year as a side dish alongside sake and rice. ## How to Eat ""Kujira no Tare (Sauce-marinated whale meat)"" in a sauce containing soy sauce, sake, and ginger to flavor it. The meat is then removed from the sauce and allowed to dry until damp. It is then roasted over a fire and eaten. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Sauce-marinated” is sold in vacuum-packed, thinly sliced form at fresh fish stores and souvenir stores in the Minami-Boso region, continuing the local tradition of consuming whale meat. ## Ingredients - Whale meat: 1kg - Soy sauce: 2 cups - Garlic: 1 large piece - Ginger: 10g - Sake: just a little - Mirin: just a little ## Recipe 1. 1. Cut 1 kg of whale meat into strips roughly 1 cm thick. 2. 2. Make dipping sauce by combining 2 cups of soy sauce, grated garlic and ginger, sake and mirin. 3. 3. Marinate the whale meat in the sauce for about 2 hours. 4. 4. Set the whale meat out to dry until damp. Do not over-dry. ## Provider Information provider : “Boso Local Cuisine” (Agriculture Chiba Publishing Department) ![Image](Not found)" "# Rakkasei-miso(Pearuts Miso) ｜ Our Regional Cuisines **Cuisine Name**: Rakkasei-miso(Pearuts Miso) **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Peanuts, miso ## History, Origin, and Related Events Rakkasei (peanuts), also known as ""Nankinmame,"" are said to have been introduced in Japan during the Edo period. The cultivation of peanuts in Chiba Prefecture is said to have started when Manuemon Makino, a farmer from Nango Village, Sanbu District (now Sanmu City),purchased the seeds from Nakazato Village, Miura District, Kanagawa Prefecture and began a trial production. Chiba prefecture accounts for 80% of the domestic peanut harvest in Japan today. They are generally roasted or boiled and eaten plain, but farmers devised ""Rakkasei-miso"" as a way to utilize non-standard peanuts that cannot be sold on the market. Peanuts are rich in nutrients such as fat and protein, and they were a valuable preserved food in the days when food was more scarce, thus becoming a regional cuisine. Even today, when raw peanuts are available, quite a few households make their own ""Rakkasei-miso"" with seasonings of their choice to always have on hand as a side dish. It is a familiar dish that is also served in school lunches and sold at supermarkets.""Bocchi,"" a pile of harvested peanuts left to air dry naturally, has become a symbol of autumn. ## Opportunities and Times of Eating Habits Peanuts are generally harvested from September to November, but ""Rakkasei-miso,"" made with processed peanuts, has a long shelf life and can be eaten all year round. It is a common side dish on the dinner table, and is eaten with rice or as a snack with tea. ## How to Eat It is also made at home, and each family has their own preferred miso, so the flavor varies by household. It is eaten on rice, as a snack with tea, or as a drinking snack. Depending on how you eat it, you can adjust the amount of seasonings such as miso and sugar to your liking. If you don't like it sweet, you can leave out the sugar and balance the miso with mirin instead, thus reducing the sweetness and making it more delicious. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is eaten daily at home. It is served in school lunches and sold at super markets. It is presented as a ""Chiba Hometown Cuisine,"" along with further information on the websites of Chiba Prefecture and sales companies. ## Ingredients - Raw peanuts: 100g - Miso: 80g - Sugar: 60g - Sake: 1 tablespoon - Vegetable oil: as needed ## Recipe 1. 1. Pour oil into a frying pan and slowly roast the raw peanuts (with skins on) over low heat for about 15 to 20 minutes, taking care not to let them burn. 2. 2. Once the raw peanuts have been thoroughly roasted, add the sugar and miso, and once incorporated, finish by adding the sake. ## Provider Information provider : Recipe provided by: ""Regional Cuisine of Chiba"" (Chiba Jalan) ![Image](Not found)" "# Boiled Peanuts ｜ Our Regional Cuisines **Cuisine Name**: Boiled Peanuts **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the prefecture (Chiba, Yachimata, Tomisato, Sodegaura etc ## Main Ingredients Used Peanuts ## History, Origin, and Related Events Originating in the Andes mountains of South America, peanuts entered Japan via East Asia in 1706. They were first cultivated in Okinawa, but their production began in earnest in the Meiji era (1868 - 1912). As well as Chiba, the main peanut producing areas also included Ibaraki, Kanagawa, Kagoshima, Tochigi, Nagasaki and Shizuoka prefectures. In Chiba, peanut farming was first trialled in 1876, in the Kujukuri Plain around Nango village, Sanbu district (now part of Sanmu city). The following year, the governor encouraged the prefecture's residents to grow them, and cultivation areas spread out from Asahi city. The peanut varieties of that time were susceptible to drought, however, and their planting gradually decreased. In the Taisho era (1912 - 1926), drought-resistant varieties were imported from China to the farmlands around Yachimata, and their cultivation boomed. They are currently grown throughout the prefecture, particularly in the Shimosa Plateau.Peanuts are adaptable, and suitable for growing in areas of well-drained volcanic ash soil. Chiba prefecture, located in the Kanto loam where volcanic ash from Mt Fuji and Mt Hakone lies thick, grows the most peanuts of anywhere in Japan, accounting for over 70% of the nation's output. They command a high market price, with many being used for cooking and processed foods. ""Boiled peanuts"" are a seasonal item in the areas they are grown, and are only made with peanuts freshly picked from the fields (fresh peanuts quickly begin to harden and lose their flavour once they are harvested; they will not taste very good if they are not boiled as soon as they are dug up). ## Opportunities and Times of Eating Habits Peanuts are harvested between September and late November, depending on their variety. After this they are processed, allowing them to be eaten all year round. They can be eaten as they are, added to okowa (glutinous rice steamed with various ingredients), or ground up and used in aemono (dishes of fresh vegetables served with various dressings). ## How to Eat Since they cannot be eaten raw, peanuts are boiled or roasted with their shells on. For ""boiled peanuts"", fill a saucepan with water, add salt equivalent to about 3% of the water, and bring to the boil (the boiling will produce scum, so it is best to use plenty of water.) As it boils, add the peanuts in their shells, and boil for around 40 to 50 minutes. After 30 minutes, remove a peanut occasionally to check its firmness. Once the peanuts are completely boiled, strain them and leave them to cool. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Boiled peanuts are preserved in airtight containers and sold online, at roadside stations, at supermarkets and so on. In Chiba city's Midori ward, the city's Agricultural Administration Division has held a one day event for parents and children to experience farming for themselves. At the ""Study, Dig and Enjoy Peanuts!"" event, visitors can try out peanut harvesting, and also sample boiled peanuts (event held September 26th to 27th 2020). ## Ingredients - Freshly dug peanuts: 20 shells - salt: A good amount ## Recipe 1. 1. Rinse the peanuts well to remove any dirt. 2. 2. Add plenty of water to a saucepan, along with the peanuts and salt. Bring to the boil, and boil for around 30 minutes. ## Provider Information provider : Recipe provided by: Chiba Side Dishes (Chiba Council for Promoting Improved Eating Habits) ![Image](Not found)" "# Sangayaki ｜ Our Regional Cuisines **Cuisine Name**: Sangayaki **Region**: Our Regional Cuisines ## Main Lore Areas Around the Bōsō Peninsula Region ## Main Ingredients Used Horse mackerel or mackerel ## History, Origin, and Related Events In the area around the Boso Peninsula, horse mackerel, sardines, and Pacific saury catches have been abundant since ancient times.""Namero"" was the most convenient way for fishermen to prepare dishes from fresh fish on their unstable boats, as they only need to finely chop them together with miso. It turned out that the dish was so delicious that people couldn't help licking their plate clean, leading to ""the name namero"", which means to lick. When fishermen went to work in the mountains, they would carry ""namero ""in abalone shells and cook it by steaming or grilling it in their mountain huts. In the old Chiba dialect, the word for ""house"" is pronounced as ""ga"" in some cases. So, this dish came to be called"" Sangayaki"" (where san means mountain, ga means house or hut, and yaki means grill). ## Opportunities and Times of Eating Habits Horse mackerel is available year-round, but it tastes best in early summer before their spawning season. ## How to Eat Sangayaki can be prepared by grilling ""namero ""alone on a flat iron plate or stuffing ""namero"" into scallop or abalone shells and grilling them on a barbeque net. The key to making delicious ""sangayaki"" is to thoroughly pound ""the namero ""until it has a sticky texture. When done correctly, it will turn out tender and delicious. It is commonly eaten as a side dish with rice or as snacks to go with alcohol. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Nowadays, sangayaki is not only enjoyed in Chiba and is frequently found on menus at Japanese bars and seafood restaurants all over Japan. ""The Minami-Boso Namero Research Society ""was established in 2009 to promote"" namero ""and ""sangayaki ""as local dishes of Minami-Boso nationwide. Participating restaurants have come up with unique menus to allow locals and tourists visiting Chiba to savor ""namero"" in various ways. ## Ingredients - Mackerel whole fish: 1 - Miso: 2 tablespoons - Ginger: 20g - Onion: 1／2 piece - Bell pepper: 1 piece - Perilla leaves: 5 pieces - Scallop or abalone shells: 5 pieces ## Recipe 1. 1. Fillet the mackerel into 3 pieces, remove the skin, and finely mince it with a knife. Then, add miso and continue pounding. 2. 2. Julienne the ginger, finely dice the onion and bell pepper, and mix them together with the mince in step 1. 3. 3. Prepare scallop or abalone shells and stuff them with the mixture from step 2. Cover them with perilla leaves, place them on the grill, and let them cook until the fish meat inside puffs up. If you don't have scallop or abalone shells, you can use a plate instead. ## Provider Information provider : Recipe provided by: ""Regional Dishes of Bōsō"" (Published by Chiba Agricultural Cooperative Publishing Department) ![Image](Not found)" "# Fuukashi ｜ Our Regional Cuisines **Cuisine Name**: Fuukashi **Region**: Our Regional Cuisines ## Main Lore Areas Bay Area from Futtsu City to Funabashi City ## Main Ingredients Used Asari Clams ## History, Origin, and Related Events Fuukashi made with asari clams is a local dish in the Bay Area stretching from Futtsu City to Funabashi City. During the Edo period, Funabashi City prospered as a post town along the major transportation route, boosting their agricultural and fishing industry. The fresh seafood caught in Funabashi Bay was even offered to the shogun’s clan. In particular, asari clams were abundant, meaty, and incredibly delicious. Since there were no refrigeration facilities back then, the fishermen steamed the asari before transporting them. The broth created from steaming the clams was mixed with a small amount of miso (miso was expensive and precious at that time) and consumed by the fishermen. This is said to be the origin of Fuukashi. The dish emerged due to the abundance of seafood in the region.(During the Heisei era, the availability of asari gradually declined. Currently, clam digging shores in the prefecture are maintained by importing juvenile clams from foreign countries.) ## Opportunities and Times of Eating Habits Fuukashi is typically consumed during the asari harvest seasons in spring (February to April) and autumn (September to October). ## How to Eat To prepare Fuukashi, asari clams are placed in a pot with kombu (kelp) broth and boiled. When the clams open and release their broth, a small amount of miso is added. The clams are then piled high in a bowl and served with the asari miso soup. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)At Minatocho Elementary School in Funabashi City, they hold a school event where students dig for clams and enjoy Fuukashi. ## Ingredients - Asari clams (cleaned): 1L - Miso: 150g - Water: 1.8L - salt: A pinch ## Recipe 1. 1. Place the cleaned asari and the specified amount of water in a pot. 2. 2. When it starts to boil, add the miso to lightly season the broth. 3. 3. Bring it to a boil again before turning off the heat. 4. 4. The most crucial step is to clean the clams of sand. Put the asari clams in 5 cups of water with 2 tablespoons of salt and let them sit in it overnight to remove the sand. However, this method will not work if it's too cold (early spring) and the water temperature is very low. ## Provider Information provider : Recipe provided by: ""Regional Dishes of Bōsō"" (Published by Chiba Agricultural Cooperative Publishing Department) ![Image](Not found)" "# Seigaku Mochi ｜ Our Regional Cuisines **Cuisine Name**: Seigaku Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Katori and Kaizo regions ## Main Ingredients Used Rice flour ## History, Origin, and Related Events Invented by ""Ohara Yugaku"", a farmer leader active in the late Edo period. The name 'Seigaku mochi' is a reference to the study of 'seigaku' taught by Ohara Yugaku. ""Seigaku"" is based on the concept of harmony between morality and economy, and the idea that people should live in accordance with their natural conscience and help each other.The ""seigaku mochi"" was invented after trials by Yugaku, who wanted to make a kind of rice cake available to farmers who were unable to eat glutinous rice, which was expensive at the time.""Rice flour"" is used without being ground into powder, steamed twice and prepared using a mortar and pestle, similar to the process of pounding mochi (a mochi pounding machine can also be used). This technique spread primarily among rice farmers in the Katori and Kaiso regions, which were once famous for their rice production. Unlike mochi made from glutinous rice, this method boasts excellent preservability due to its non-hardening quality. It has been widely transmitted and passed down. It is also known by the alternate name ""Tsukinuki Mochi."" ## Opportunities and Times of Eating Habits Seigaku Mochi can be eaten all year round. It is eaten on a daily basis in a wide variety of dishes, including soups, hot pots, side dishes and as a sweet. The rice cake has a smooth texture with little stickiness, so it does not get stuck in the throat like rice cakes, making it a safe choice for the elderly. ## How to Eat ""Seigaku Mochi ""has the following characteristics: it does not dissolve easily in soups, is less sticky, has a softer texture and is easier to process and does not dissolve easily when stir-fried. It can be enjoyed in different textures and cooking methods from rice cakes. It can be used in soups, stir-fried dishes and in the style of white balls to make desserts. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The Ohara Yuigaku Shihou Denshoukai, dedicated to preserving the great achievements of Ohara Yuigaku's esoteric studies, produces and trademarked the 'Ohara Yuigaku Seigaku Mochi' through the efforts of its Women's Division. They pass down the authentic production methods under the name 'Ohara Yuigaku Seigaku Mochi,' and offer tasting sessions to visitors of the Ohara Yuigaku Memorial Hall. Additionally, at the 'Ikiiki Asahi Industry Festival & Furusato Festival Hikata' on November 8, 2015, they conducted sales which were well received. Chiba Prefecture's character, Chiba-kun, challenges the use of 'Seigaku Mochi' in cooking on the Chiba-kun Plaza website. The Chiba Traditional Local Cuisine Research Society carries out the tradition preservation activities.In the regions of Kashima and Umisatou, local farmers produce a small quantity of the dish which is sold at local farmers' markets. It has also been commercialized and is sold at places like 'Michi no Eki Kisaragi no Sato Asahi' and JA direct sales outlets under 'Midori no Daichi.' While it remains relatively unknown and purchasing opportunities are limited in other areas, within Chiba Prefecture and the Tokyo metropolitan area efforts are being made to promote and spread awareness of it. Special training seminars are organized and leaflets are distributed to promote its recognition, as it is a traditional local dish unique to the 'Rice Granary Chiba' region ## Ingredients - Rice flour: 1.4 kg - water: A dash ## Recipe 1. 1. Wash Rice flour and soak in water. (3-4 hours in summer, 1 night in winter) 2. 2. Drain the rice well, wrap the rice in a steaming cloth and steam it in a steamer with steam rising for about 20 minutes. 3. 3. Take steamed rice in a colander, soak in water and wash quickly, breaking each grain into pieces. 4. 4. Drain well and steam again until cored. (about 10 mins) 5. 5. After steaming well, in the case of a three-phase mochi pounding machine (the type where the mochi comes out in a stick shape), pound the rice once for Zoni and twice for Kinako (soybean flour) and Kuzu-an (bean paste). For home-use mochi pounding machines, the process is the same as for regular glutinous rice, but once the rice has become mochi-like, it must be pressed down from time to time with a rice scoop or similar. ## Provider Information provider : Recipes provided by : 'Boso no Furusato Ryori' (Agriculture Chiba Publishing Department), 'Seigaku Mochi' (Chiba Prefecture Rice Demand Expansion Promotion Council). ![Image](Not found)" "# Kaiso ｜ Our Regional Cuisines **Cuisine Name**: Kaiso **Region**: Our Regional Cuisines ## Main Lore Areas From the Choshi region to the Kujukuri region center, the Kaiso region, and the Sanbu region ## Main Ingredients Used Seaweed (kotojitsunomata) ## History, Origin, and Related Events Kotjitsunomata, which is the origin of ""Kaisou,"" is a seaweed about 20 cm in height that adheres to rocks in the intertidal zone. It grows in a regular pattern, branching out in two halves. It is said that its name comes from the shape of its branches, which resemble the strings of a koto (Japanese zither). The seaweed is thickened when heated and coagulates when cooled, and was used as a soap and adhesive in the olden days. At the end of the year, merchants from Choshi sold kotojitsunomata for the New Year, and this is how it came to be used in osechi dishes.It is customary to eat refreshing ""kaizo"" on New Year's Day, in addition to the more flavorful osechi dishes, to improve the digestion of the stomach. In some areas, it is also used for the Obisha Festival held on the small New Year's day. ## Opportunities and Times of Eating Habits At the end of the year, it is prepared as an osechi dish. It is an essential dish for the New Year. Because of its refreshing flavor, it is a useful chopstick rest for Osechi dishes, which often have a strong taste. ## How to Eat Wash kotojitsunomata thoroughly to remove dirt, then place in boiling water and simmer until thickened. When thickened, pour into molds, cool, and cut into bite-size pieces. The flavor of the sea can be fully enjoyed, so in addition to soy sauce, eat it with bonito flakes, green onions, and chili peppers on top. As an arrangement, finely chopped carrots and burdocks can also be shredded together to enjoy the different flavors and textures when eaten. ## Efforts for Preservation and Succession Sold at supermarkets and roadside stations under the name of ""Honkaiso"" or ""Kaiso"" (seaweed). ## Ingredients - Seaweed: 110g - Water: 2L - salt: a pinch ## Recipe 1. 1. Remove stones and shells from seaweed, wash quickly, and cut into 2 to 3 cm lengths. 2. 2. Put water and seaweed in a deep pot and let stand for about 1 hour. 3. 3. Start over high heat. When the seaweed begins to dissolve, reduce the heat to medium and cook, stirring constantly, until dissolved. 4. 4. When the bottom of the pot can be seen by drawing a line across it with a rice scoop, turn off the heat and pour the mixture into a container to prevent bubbles from forming. ## Provider Information provider : ""Boso no Furusato Ryori"" (Agriculture Chiba Publishing Department) ![Image](Not found)" "# Haba zoni ｜ Our Regional Cuisines **Cuisine Name**: Haba zoni **Region**: Our Regional Cuisines ## Main Lore Areas Kazusa area, especially sanbugun County ## Main Ingredients Used Kazusa area, especially sanbugun County ## History, Origin, and Related Events ""Haba"" refers to ""Haba-nori,"" dried seaweed from Boshu. (Haba-nori is a greenish yellowish-brown to reddish-brown spatula-shaped seaweed 15-25 cm long and 1.5-5 cm wide that is collected in winter and spring, chopped into 2 cm pieces, arranged in a bamboo screen, and dried in the sun. Originally eaten as a substitute for asakusa-nori, it was mostly consumed by local fishermen, partly because of its ugly appearance. Because of its misshapen appearance, it was mostly consumed by local fishermen, and thus became a local foodstuff. It has become a local New Year's dish because it is believed that eating ""Haba Zoni"" with Haba Nori in it at the beginning of the year brings good luck, saying that it will be good for one's health throughout the year.Haba-nori is grown in Kamogawa City and Minami-Boso City in the southern part of the Boso Peninsula, but it is also used in zoni in the Kujukuri area (Yamatake-gun City) and Ichihara City, which are far from the production area.Some households on the Hokuso plateau (Narita City and Sakura City) sprinkle ""hiba"" (dried daikon radish leaves) instead of habanori. ## Opportunities and Times of Eating Habits Beginning of the year, New Year's Day. ## How to Eat Eaten at home on New Year's Day. Baked or boiled rice cake is placed in a bowl, topped with soup and a mixture of habanori, aonori (green laver) and bonito flakes. ## Efforts for Preservation and Succession In order to promote local cuisine, Chiba Prefecture created a pamphlet introducing dishes that are easy to serve at hotels and restaurants. (The idea is to increase the number of places where people can easily enjoy local cuisine in the prefecture and attract tourists who are interested in food) ""Haba Zoni"" is also included in the proposal. ## Ingredients - rice cake: 1 piece - [Dashi soup stock] dried bonito flakes: A little - [Dashi soup stock] soy sauce: A little - Bonito flakes: A little - Haba (mackerel): 1／4 sheet - Aonori (green laver): 1 to 2g or a little ## Recipe 1. 1. Make soup stock from dried bonito flakes. 2. 2. Make soup stock by adding soy sauce to 1. (Soy sauce is added to the broth.)Season lightly because haba-nori is very salty. 3. 3. Dry-roast the haba and aonori in a frying pan or in a toaster oven. 4. 4. Bake or boil the mochi. 5. 5. Place mochi in a bowl, pour shimeji mushrooms over the mochi, and sprinkle generously with haba and aonori and shaved bonito flakes. ## Provider Information provider : ""Boso no Furusato Ryori"" (Agriculture Chiba Publishing Department) ![Image](Not found)" "# Namero ｜ Our Regional Cuisines **Cuisine Name**: Namero **Region**: Our Regional Cuisines ## Main Lore Areas Coastal area of Boso Peninsula ## Main Ingredients Used horse mackerel, green onion, ginger, shiso ## History, Origin, and Related Events A local dish that has been passed down from generation to generation in the coastal areas of the Boso Peninsula in Chiba Prefecture, which faces the Pacific Ocean on the Kuroshio Current. It was invented by fishermen in Kamisusa and Awa (today's southern part of Chiba Prefecture) in order to cook freshly caught fish on board their boats, which are unstable. Miso (soybean paste) was used instead of soy sauce because soy sauce would spill over in the rough seas on the boat. It is said that the name ""namero"" came from the fact that ""the more you lick the plate, the better it tastes. It also means ""you can't eat it unless you lick it off"" because it is very sticky and sticks to the plate. ## Opportunities and Times of Eating Habits It is made on a fishing boat with freshly caught fish. In the Minami-Boso area, horse mackerel is caught all year round. Depending on the season, sardines, saury, and flying fish are also used. In the process of becoming a home-style dish, the condiments of green onion and ginger were added. Today, it is prepared at home in a wide range of regions, not only in Chiba Prefecture, and is also served at izakaya (Japanese-style pubs) and other establishments. ## How to Eat ""Namero"" is a type of fish slice. It is made by mixing horse mackerel with miso paste, green onions, chopped ginger, etc., and pounding it until it becomes sticky. Fish such as saury, bonito, and squid are sometimes used in place of horse mackerel. Since it cannot be preserved, it should be tasted immediately after cooking while it is still fresh. ## Efforts for Preservation and Succession Kazuyuki Kurihara, Chairman of the Minami-Boso Namero Research Association (owner of ""Daitokuya,"" established in 1869, who has passed on the food culture of Minami-Boso for five generations), established the association in 2009 to promote ""namero"" and ""sangayaki,"" the local cuisine of Minami-Boso, throughout the country, and over 30 restaurants and lodging facilities have joined the joint More than 30 restaurants and lodging facilities participate in joint campaigns and recipe development. The group continues to work not only to preserve tradition, but also to develop it. ## Ingredients - horse mackerel: 4 - grated ginger: 3-4 tbsp. - long green onion: 1／2 - shiso: 4 leaves - Miso paste: 2 tbsp. ## Recipe 1. 1. Cut horse mackerel into 3 pieces, remove skin, and cut into 1 cm pieces. 2. 2. Put other ingredients on top of horse mackerel and beat with a knife until the horse mackerel becomes fluffy and almost keeps its shape. ## Provider Information provider : ""Chiba no okazu"" (Chiba Dietary Improvement Council) ![Image](Not found)" "# Seguroiwashi no gomazuke ｜ Our Regional Cuisines **Cuisine Name**: Seguroiwashi no gomazuke **Region**: Our Regional Cuisines ## Main Lore Areas Kujukuri Town ## Main Ingredients Used Japanese anchovy, sesame, ginger, red pepper ## History, Origin, and Related Events Sardines have been eaten since the Heian period and are a familiar fish to the Japanese. The word ""yowashi"" was changed from ""yowashi"" to ""iwashi"" because sardines become weak as soon as they are brought ashore. The Kujukuri-hama beach in Chiba boasts the largest catch of sardines in Japan. Sardine fishing in this region has been active since the Edo period. It is said to have spread rapidly after fishermen from Kishu, Wakayama Prefecture, immigrated to the area and began seine fishing. The Kuroshio Current flows off the coast of Kujukuri-hama, and bonito, mackerel, and sardines are carried by the Kuroshio Current around the area, making it one of the best fishing grounds in Japan. Sardines caught on Kujukuri Beach are affectionately called ""seguro"" by the locals. （Seguro sardines are caught in large quantities but do not last long, and one method of preserving them has been handed down from generation to generation: sesame-zuke (pickled sardines in sesame paste). ## Opportunities and Times of Eating Habits It is made and eaten in winter, when it is in season. It is a local dish that is popular as an everyday side dish, a snack, and as an event food. ## How to Eat This dish is made with fresh sardines. After removing the sardines' heads and entrails and rinsing them under running water, the sardines are soaked in salt and repeatedly weighed down to remove the water. The sardines are marinated for several hours, adding roasted sesame seeds and red pepper, and are ready to eat in two to three days. ## Efforts for Preservation and Succession This local dish of Chiba Prefecture was selected as one of the ""100 best local dishes of rural villages"" by the Ministry of Agriculture, Forestry and Fisheries of Japan. It is actively produced on the sea side of Kujukuri-cho and Ooamishirasato City as a souvenir product. The seasoning ratio of pickled vinegar differs from store to store. Frozen products are also available. ## Ingredients - Japanese anchovy: 500g - Salt: 1／4 cup - Yuzu peel: a pinch - red pepper: a pinch - root ginger: 1／4 piece - sesame seeds: a pinch - [Seasoning A] Vinegar: 1／2 cup - [Seasoning A] Sake: 1／4 cup - [Seasoning A] Sugar: a pinch - [Seasoning A] Salt: 1／3 tsp. ## Recipe 1. 1. Remove the head and entrails from the sardines, rinse them under running water, and soak them in lightly salted water for 30 minutes to remove the blood. 2. 2. Drain off the sardines, place in a bowl, sprinkle with salt, and let stand for 5 hours. 3. 3. Cut red pepper into small pieces, shred root ginger and roast sesame seeds. 4. 4. Rinse 2 in cold water, drain, combine seasoning A in a bowl, and soak for 7 hours. 5. 5. Drain off the water from 4, place in a pickling bowl, sprinkle with 3, stack repeatedly and put a weight on top. 6. 6. After 2 to 3 days (adjust time according to taste), it is ready to eat. 7. 7. Garnish with strips of yuzu peel. ## Provider Information provider : ""Chiba no okazu"" (Chiba Prefecture Dietary Improvement Council) ![Image](Not found)" "# Futomaki zushi ｜ Our Regional Cuisines **Cuisine Name**: Futomaki zushi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture, mainly in the Kazusa and Shimousa areas ## Main Ingredients Used Sushi rice, laver, eggs, dried gourd, greens (pickled greens), sakuradenbu ## History, Origin, and Related Events Sushi is a type of sushi that has been handed down from farmers to ordinary households, with a history dating back to the Kansei era.It has been eaten at festivals, peach festivals, cherry blossom viewing, entrance ceremonies, and other annual, weddings, funerals, and family events. Before World War II, it was made and served by local men of honor, but after the war, due to various circumstances, the role of the makers was shifted to women, and it has evolved into a more colorful and festive dish. It is called variously ""futomakimatsuri zushi,"" ""Bosomaki,"" ""Boso futomakizushi,"" and so on. ## Opportunities and Times of Eating Habits It is an indispensable dish for traditional Japanese events and festivals such as Yabusame (horseback archery) festivals, Setsubun and Setsubun festivals, Koyasuko (a women's gathering to pray to the god of childbirth for safe delivery), Ebisuko (a commercial event to pray for prosperous business), and Mushifukuri (a festival to drive away insects and pray for a good crop so that crops will yield as many pests as possible). It is eaten throughout the year, regardless of the season. In addition to festivals, it is also made and eaten at family events such as entrance ceremonies, athletic meets, and cherry blossom viewing. ## How to Eat The taimaki is eaten while enjoying the gorgeous design on the cross section of the roll when it is cut. ## Efforts for Preservation and Succession Ms. Eiko Ryuzaki, who has presided over the Chiba Traditional Local Cooking Study Group since the 1960s, has actively passed on to the younger generation the techniques and designs of the rolls that are scattered throughout Boso. Selected as one of the 100 best rice balls in Furusato and one of the 100 best local dishes of farming and fishing villages. ## Ingredients - Sushi rice (white): 300g - Sushi rice (pink): 250g - [Sushi rice] rice: 5gou - [Sushi rice] Vinegar: 1／2 cup - [Sushi rice] Sugar: 1／2 cup - [Sushi rice] Salt: 1 tbsp. - omelet: 1 piece - [egg omelet] egg: 3 - [egg omelet] sugar: 2 tbsp. - [egg omelet] Dashi soup stock: 1 tbsp. - [egg omelet] Salt: 1／4 tsp. - [egg omelet] Potato starch: 1／2 tsp. - [egg omelet] sake: 1 tbsp. - Kanpyo (brown): 6~7 (50g) - [Kanpyo] Sugar: A little (same amount) - [Kanpyo] soy sauce: A little (same amount) - [Kanpyo] Mirin: A little (same amount) - [Kanpyo] Water: A little (same amount) - [Kanpyo] Kanpyo: A little (same amount) - nori (dried laver): 1 sheet - Red ginger (chopped): 20g ## Recipe 1. 1. [Preparation (Sushi rice)](1) Cook rice until firm, and make white sushi rice with vinegar, sugar, and salt. For pink sushi rice, mix commercially available sushi powder. Cover with a wet dish towel until ready to use.(5 cups of white rice will yield approximately 1,600 g of rice = enough for 2 egg rolls and 1 norimaki roll.) 2. 2. [Preparation (omelet)](1) Put all the ingredients in a bowl and stir well without whisking.(2) Heat a square egg cooker (square) thoroughly, blend in salad oil and wipe off excess oil with paper, pour in the egg mixture, cover with a lid over medium heat, and cook the four corners tightly. Insert two rape sticks into the pan, turn over, cook briefly, remove to paper and cool. 3. 3. [Preparation (Chakanpyo)](1) Season the pre-boiled kanpyo in the juice of boiled seasonings. Cut the boiled kanpyo into 20 cm pieces and set aside. Cut the boiled kanpyo into 20 cm pieces. 4. 4. Cut the long side of 1 sheet of glue into 1 1／2 pieces and 1／6 into 3 pieces. Mix the chopped red ginger into the pink sushi rice. 5. 5. To make the tree trunks, place 3-4 pieces of chakanpyo on 1／2 of the nori and fold in half. (Thin the rings and make more at the base.) 6. 6. Place the omelet lengthwise on the maki-noren and spread 100 g of white sushi rice 9 cm wide in the center. Spread 1／3 of the pink sushi rice 4 cm wide on top of the white sushi rice and flatten the top. Top the pink sushi rice with 1 kanpyo (dried gourd) and 1／6 nori (dried laver). 7. 7. Place the napa in the center of the dish, divide 100 g of white sushi rice between the other side and the front (one side higher than the other), and place 1／3 of the pink sushi rice, a kanpyo, 1／6 nori, and white sushi rice on each side, in that order. Take a toothpick, place the tree trunk face down in the center of the bowl, and add white sushi rice on both sides. To make the rice rooted, add more kanpyo (dried gourd) and roll up the egg omelet. 8. 8. Cut each roll into 8 equal pieces, with the seam at the end of the roll facing down. ## Provider Information provider : ""Chiba no okazu"" (Chiba Dietary Improvement Council) ![Image](Not found)" "# Noshikomi Udon ｜ Our Regional Cuisines **Cuisine Name**: Noshikomi Udon **Region**: Our Regional Cuisines ## Main Lore Areas Okutama Area and wider Area ## Main Ingredients Used Wheat flour, dried sardines, shiitake mushrooms, green onions, carrots, fried thin tofu, chikuwa(=fish cake), soy sauce, sake, salt ## History, Origin, and Related Events Noshikomi udon is a noodle dish made by simmering udon noodles in a broth made from dried sardines and shiitake mushrooms, seasoned with sake, salt, and soy sauce, and adding firm udon noodles and other ingredients such as green onions and deep-fried tofu.During the Edo period, the entire town of Okutama was under the direct control of the shogunate and was located in the mountains, the steepest mountains in Tokyo, and most of the town was covered with forests. Since the land was unsuitable for rice paddies, wheat and buckwheat were the main crops grown in Okutama, and a culture of eating udon and buckwheat flour had taken root in Okutama. In addition, the mountains were cold from late fall through winter. When the men came home hungry after a day's work in the mountains, they would make a quick and warm dish, and so noshikomi udon was prepared and eaten in every household.The word ""noshikomi"" comes from ""stretch"" = ""stretch and spread"" after the udon has been pounded, but in some areas it is called ""zuridashi udon"" because it is eaten by slipping it out of the pot. The noodles are characterized by their wide width, similar to Hoto in Yamanashi, and are served hot after being simmered in a pot with soup stock (niboshi), shiitake mushrooms, freshly pounded udon noodles, and seasonal vegetables, in the Okutama style. The sweetness of the vegetables soaks into the udon, warming the body and soul. Until around 1975 in the Showa era, wild boars and deer caught by hunting, and chickens that were cut up at home were sometimes added to the soup. ## Opportunities and Times of Eating Habits Frequently eaten on cold autumn and winter days. ## How to Eat Cut the udon noodles into wide strips, fill a pot with water, make Dashi(Japanese soup stock) from dried sardines and shiitake mushrooms, season with seasonings, add udon noodles and seasonal vegetables, and simmer. Serve hot. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even today, it is still made and eaten mainly in households with elderly people. Although it is not served at restaurants, it is a familiar home-style dish in Okutama, and a staple of the local diet. ## Ingredients - [Udon] All-purpose flour: 500g - [Udon] Salt: 15g - [Udon] Water: 250cc - Green onions: 50g - Carrots: 50g - Chikuwa(=fish cake): 2 - Dried sardine: 10 - Shiitake mushrooms: 20g - Soy sauce: 2 tbsp. - Sake: As needed - Salt: As needed ## Recipe 1. 1. Make udon noodles.Combine All-purpose flour and salt in a kneading bowl, and knead well while adding more or less water. 2. 2. When the dough comes together, put it in a plastic bag and tread on it well. 3. 3. Sprinkle the flour on a cooking table and roll out the dough with a rolling pin. 4. 4. Fold the dough in half and cut. 5. 5. Put water in a pan and make soup stock with niboshi (dried sardines) and shiitake mushrooms. 6. 6. Put 5 over heat, season with sake and salt, and add the udon noodles from 4. 7. 7. Add leeks, carrots, and chikuwa, season with soy sauce, and bring to a boil. ## Provider Information provider : Okutama Unazawa Fureai Farm ![Image](Not found)" "# Okutamawasabi no TOKYO-X maki ｜ Our Regional Cuisines **Cuisine Name**: Okutamawasabi no TOKYO-X maki **Region**: Our Regional Cuisines ## Main Lore Areas Okutama Area ## Main Ingredients Used Pork (TOKYO X), wasabi root, soy sauce, Mirin(=sweet rice wine) ## History, Origin, and Related Events ""Okutamawasabi no TOKYO-X maki"" is a dish in which chopped root wasabi is wrapped around pork and grilled.Okutama wasabi, one of the Edo Tokyo vegetables, grows in a cool clear stream near the headwaters of the Tama River and is characterized by its cool spiciness and rich flavor, and has been cultivated since the Ashikaga period. TOKYO-X is a brand of pork developed at the Ome Livestock Breeding Center, and is characterized by its fine texture, tenderness, and juiciness.This dish won the top prize in the ""Cooking Contest Using Tokyo Agricultural, Forestry, and Marine Products"" held in October 2011, and was created as a new local food of Okutama. The Okutama Town ""Tamamono Group,"" which invented this dish, is an organization that has been working since 2006 to create recipes for local dishes that make the most of seasonal ingredients that have been handed down in Okutama. The ""Okutamawasabi no TOKYO-X maki"" recipe was created out of a desire to make effective use of the wasabi left over after grating the Okutama wasabi that is eaten daily. The recipe is simple to make, but the wasabi and pork are a perfect match. The new attempt to chop and heat wasabi, which had previously been grated and eaten raw, was a great success, and is an indispensable new local food for promoting local production for local consumption. ## Opportunities and Times of Eating Habits Since winning the competition in 2011, it has gradually spread in Okutama, where it is served in homes and as a hospitality dish. ## How to Eat Cut the root wasabi into strips and wrap with thin slices of TOKYO-X meat. Add oil to a frying pan and cook until cooked through, then season with soy sauce and Mirin(=sweet rice wine). Serve on a plate with vegetables of your choice. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The Okutama Nutrition Education Promotion and Support Group holds nutrition education workshops on an irregular basis, and one of the sessions is a cooking class for Okutama Wasabi TOKYO-X rolls. Okutama also holds outdoor weddings in Okutama, and Okutama Unazawa Fureai Noen provides ""Okutamawasabi no Tokyo-X maki"" for these weddings. ## Ingredients - Wasabi root: 20g - Thinly sliced pork (TOKYO-X): 80g - Soy sauce: 1 tbsp. - Mirin(=sweet rice wine): 1 tbsp. - [For garnish] Cabbage: 40g - [For garnish] Cherry tomatoes: 2 - [For garnish] Green shiso: 1 ## Recipe 1. 1. Wash wasabi root well and cut into julienne strips. 2. 2. Spread out one slice of pork and roll it up with 1 as the core. 3. 3. Heat oil in a frying pan, place the two slices of pork, roll end down, and cook until the meat is cooked through. 4. 4. Season with soy sauce and mirin. 5. 5. Remove from pan and serve with shredded cabbage, cherry tomatoes and green shiso. ## Provider Information provider : Okutama Town Hall ![Image](Not found)" "# Jisuke-imo no Negimiso ｜ Our Regional Cuisines **Cuisine Name**: Jisuke-imo no Negimiso **Region**: Our Regional Cuisines ## Main Lore Areas Okutama Area ## Main Ingredients Used Jisuke-imo, Japanese leek, miso ## History, Origin, and Related Events ""Jisukeimo no Negimiso"" is a dish in which potatoes called jisukeimo are steamed and dipped in Japanese leek miso.Jisuke-imo belongs to a potato variety and has been cultivated for more than 100 years mainly in the Ogouchi district of Okutama Town, Nishitama County. The origin of the name ""Jisuke-imo"" is said to be that when Oine-san came from Tsuru City, Yamanashi Prefecture to marry a Japanese woman, she brought with her a potato (Oine's vine potato) grown in the neighboring Hinohara Village, which Jisuke-san then brought back.Since the Okutama area was not suitable for rice cultivation, it was used not only as a side dish in times of food shortage, but also as an essential part of daily life, as it was customary to cook it with green beans and kelp to entertain guests when they came to visit. Although small in size, it is resistant to disease and is characterized by its white skin and white flesh. Harvest time is around early July, later than that of barley potatoes.It has a rich, sticky taste and is not easily broken down, so it is not only eaten with Japanese leek miso, but is also widely used as an ingredient in simmered dishes and curries.Its sticky and firm texture is a perfect match with negimiso (Japanese leek miso) mixed with Japanese leek and bonito flakes. It is a dish loved by the common people of Okutama. ## Opportunities and Times of Eating Habits It is mainly consumed after July, when the harvest season is over. However, like potatoes, jisuke-imo can be stored for a long time, so it is consumed by households throughout the year. ## How to Eat After peeling, steaming, boiling, or baking, it is served with Japanese leek miso. In the old days, taking advantage of the cold winter weather, the wet sweet potatoes were left outside overnight to freeze, then dried and ground into a powder to make ""potato dumplings"", which were then covered with kogashi (roasted soybeans and wheat to make a powder) and eaten. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In recent years, a council has been established in Okutama Town to promote and brand Jisuke imo. In 2012, the town registered the name ""jisuke-imo"" as a trademark, and only those produced from seed potatoes in the town are called ""jisuke-imo. In August 2016, the Okutama Tourist Association began selling Okutama Curry, a retort-pouch curry containing jusuke-imo and venison. It is popular as a souvenir. ## Ingredients - Jisuke-imo (small-sized): Several pieces - Soy sauce: 2 tbsp. - Sake: 2 tbsp. - Mirin(=sweet rice wine): 2 tbsp. - Sugar: 1 tbsp. - Miso: As needed - Japanese leek: As needed ## Recipe 1. 1. Wash the jisuke-imo with its skin and blot dry. 2. 2. Add the jarred jisuke-imo to the pan, add sugar, sake and soy sauce, and toss over high heat. 3. 3. Chop up the miso paste and stir in the Japanese leek. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Anago Sushi ｜ Our Regional Cuisines **Cuisine Name**: Anago Sushi **Region**: Our Regional Cuisines ## Main Lore Areas Around Tokyo Bay Area ## Main Ingredients Used Conger eel, white rice, sweet vinegar, soy sauce, mirin (sweet rice wine) ## History, Origin, and Related Events ""Anago sushi"" is a type of sushi where eel, simmered and cut into a fillet, is placed on top of vinegared rice and brushed with a sauce called ""tsume."" During the Edo period, Tokyo Bay was an excellent environment for fish farming due to nutrient-rich water flowing in from various rivers. Congruent with Edo's culinary culture, which included sushi and tempura dishes featuring fish like horse mackerel and flathead grey mullet, the eel, particularly in late spring and summer, was widely enjoyed. It held a special place as a staple topping in ""Edomae-zushi"", a form of Edo-style sushi. Eel was considered a key indicator of the quality of a sushi restaurant, as its freshness was crucial. And the meticulous process of thoroughly removing the sliminess, carefully simmering, and skillfully crafting the tsume (sauce), which are distinctive features of anago, was indeed a technique achievable only by sushi artisans.In the present day, the variety of fish available in Tokyo Bay is limited, and their numbers have been declining. Despite these challenges, anago continues to be caught in Tokyo Bay and is highly esteemed, receiving acclaim as a top-quality ingredient nationwide. While its appearance is similar to that of freshwater eel (unagi), anago is characterized by its mild yet sophisticated flavor. The harmonious blend of vinegared rice, the eel's flesh, and the tsume sauce creates a captivating dish that delights those who indulge in its charms. ## Opportunities and Times of Eating Habits While traditionally considered in season during July and August, advances in distribution technology have enabled eel to be transported from various regions across the country, making it available and enjoyed throughout the year. ## How to Eat To prepare live eel, it is first cut and then filleted. The surface is thoroughly cleaned by rubbing with salt and hot water to remove the sliminess and prevent any unpleasant odor. After that, it is simmered over low heat with sake, sugar, and soy sauce, and then cut into suitable-sized pieces. The head and bones of the eel are simmered to create a broth, which is then seasoned and reduced to make the tsume (sauce). The sushi rice is molded, the eel is placed on top, and the tsume is brushed over it to complete the dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)A must-have item in Edomae-zushi. You can find it not only in traditional sushiya (sushi restaurants) but also in sushi chain stores and supermarket sushi sections. In the downtown area, places like Yanaka's ""Sushi no Ike,"" which has preserved its original flavor since its establishment, and Nihonbashi's ""Tamai,"" founded by skilled Edomae-zushi artisans, continue to offer traditional Edomae-style eel sushi. ## Ingredients - Grilled Conger eel: 1 piece - Sake: 1 tbsp - Green Shiso (Ooba): 4 leaves - Rice (warm): approximately 250g - Sichuan pepper (Sansho): 1.25ml - [A] Sugar: 2.5ml - [A] Salt: a pinch - [A] Vinegar: 15ml ## Recipe 1. 1. Sprinkle sake over the grilled eel, lightly cover with plastic wrap, and heat in a 600W microwave for about 1 minute. 2. 2. Shred the perilla leaves. 3. 3. In a bowl or similar container, combine all ingredients from [A]. 4. 4. Add rice, shredded perilla leaves, and the mixture from [A], then mix well. 5. 5. Place plastic wrap on a flat surface, lay the grilled eel with the skin side up, and place the mixture from step 4 on top. Roll tightly and let it sit for a few minutes to shape. 6. 6. While still wrapped in plastic wrap, cut into 2cm-wide slices. Remove the wrap when serving on a plate. Sprinkle Sichuan pepper on top, and it's ready to enjoy. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Sukiyaki (Beef hot pot) ｜ Our Regional Cuisines **Cuisine Name**: Sukiyaki (Beef hot pot) **Region**: Our Regional Cuisines ## Main Lore Areas All of Tokyo Prefecture ## Main Ingredients Used Beef, green onions, chrysanthemum greens, shirataki (=konjac noodles), Napa cabbage, grilled tofu, soy sauce, sugar, and sake ## History, Origin, and Related Events ""Sukiyaki"" is a dish where thinly sliced beef, along with ingredients like green onions, chrysanthemum greens, and grilled tofu, is cooked together in a broth made from a base of soy sauce, sugar, and sake. In traditional Tokyo establishments, the cooking method has evolved to involve heating a pot, melting beef fat in it, then sautéing the beef before adding the remaining ingredients and seasonings for simmering. This method, similar to the one used in Kansai (western Japan), became the mainstream after the Great Kanto Earthquake.In the mid-Edo period, there existed a dish in Kansai called ""uosuki"" or ""okisuki,"" where plows were used as grills to cook shellfish and fish. The term ""sukiyaki"" is believed to have originated from grilling beef with these plows and calling it ""suki-yaki."" However, this is a Kansai-specific story.Since the imperial decree prohibiting meat consumption by Emperor Tenmu in 675 AD, cattle and horses were considered valuable labor assets, and their consumption was not publicly allowed until the Meiji Restoration. It was only after the opening of Yokohama in 1859, alongside the establishment of the British embassy in Edo's Takanawa in 1860, that orders for beef were received. However, it took an entire day to source beef in Yokohama. Thus, when a cattle processing facility was established in Shiba Shirokane, meat-eating culture spread, and restaurants serving a dish called ""gyunabe"" (beef hot pot) opened one after another in Tokyo, becoming a major trend. Gyunabe was considered a treat for commoners liberated from meat restrictions and could be seen as a representative dish of the civilization and enlightenment era.Initially, to mitigate the gamey odor, miso-based broths were predominant. As meat quality improved, additional ingredients like tofu and shirataki were included, and a sauce made with soy sauce, sugar, and sake was used for simmering. However, after the Great Kanto Earthquake in 1923, Tokyo's gyunabe restaurants suffered a significant setback, with most closing down. Subsequently, the name for the dish ""sukiyaki"" from Kansai was adopted in the Kanto region, where both specialized restaurants and households began using a method similar to that of Kansai for cooking. In Kansai, the meat is first grilled, and then broth and vegetables are added, while in Kanto, especially in homes, boiling the broth before adding both meat and vegetable ## Opportunities and Times of Eating Habits In the past, it was common to eat sukiyaki at restaurants, but nowadays, it is not only enjoyed at eateries but also prepared and consumed in ordinary households. ## How to Eat In the Kanto style, for sukiyaki, you start by putting the broth into the sukiyaki pot and heating it. Once it boils, you arrange thinly sliced beef, vegetables such as chrysanthemum greens and green onions cut into bite-sized pieces, shirataki, and tofu. When it reaches your preferred level of doneness, you dip it in beaten egg before eating. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Currently, since all the ingredients are readily available, sukiyaki is widely enjoyed in ordinary households. Supermarkets and butcher shops sell sukiyaki beef and sets, and in regions known for Japanese beef, there are unique offerings like ""sukiyaki sets."" Traditional establishments such as ""Asakusa Imahan,"" established in 1876, ""Chinya"" established in 1879, and ""Yonekyu,"" which still bears the name of ""Gyunabe,"" have been in business since the inception of sukiyaki culture, preserving the taste of Tokyo sukiyaki. Some of these iconic establishments, like ""Echizen"" in Yushima, founded in 1871 and beloved by literary figures such as Ryunosuke Akutagawa, Natsume Soseki, and Mori Ogai, unfortunately closed in 2020, much to the regret of many. ## Ingredients - Beef (for sukiyaki): 200-250g - Napa cabbage: 1／6 - Chrysanthemum green: 1／2 bunch - Enoki mushroom: 1／2 pack - Green onions: 1 - Grilled tofu: 1／2 tofu - Shirataki (=konjac noodles) (tied): 4 pieces - Eggs: 2 - [Warishita(Soup Soy Sauce)] Soy sauce: 1／2 cup - [Warishita(Soup Soy Sauce)] Sake: 1／2 cup - [Warishita(Soup Soy Sauce)] Mirin(sweet rice wine): 1／2 cup - [Warishita(Soup Soy Sauce)] Dashi (=Japanese soup stock): 1／2 cup - [Warishita(Soup Soy Sauce)] Sugar: 3 tbsp ## Recipe 1. 1. Cut the Napa cabbage into bite-sized pieces. Trim the roots of chrysanthemum greens and enoki mushrooms. Slice the green onions diagonally into 1-centimeter widths. Cut the grilled tofu into bite-sized pieces. Quickly boil the tied shirataki noodles. 2. 2. Mix the ingredients for the broth. 3. 3. In a sukiyaki pot, pour the broth and heat it. Once it boils, arrange the ingredients. When they reach your preferred doneness, dip them in beaten eggs before eating. ## Provider Information provider : Sapporo Breweries Limited ![Image](Not found)" "# Kanpyo-maki ｜ Our Regional Cuisines **Cuisine Name**: Kanpyo-maki **Region**: Our Regional Cuisines ## Main Lore Areas Around Tokyo Bay, all of Tokyo ## Main Ingredients Used Rice, dried bottle gourd, roasted seaweed, vinegar, sugar ## History, Origin, and Related Events Kanpyo-maki is a type of sushi roll that is made by boiling kanpyo in water to give it a sweet-salty flavor and then wrapping it with vinegared rice and seaweed.Kanpyo-maki is an indispensable dish as a standard item in Edomae-sushi. Kanpyo is a kind of dried food―thin strips of gourd pulp dried in the sun. Back then, the phrase 'norimaki' referred to 'kanpyo-maki,' and norimaki was generally wrapped in the shape of the Japanese letter 'no' regardless of being thin or thick, and it was one of the highlights of the professionals’ skill in rolling up the core ingredients so that they would not get loose.Also, roasted nori (roasted seaweed) is essential for kanpyo rolls. Nori is a type of seaweed that has been eaten with shellfish since ancient times in Japan, and during the Edo period, nori farming became popular in the area from present-day Shinagawa to Omori, where the sheet forming method by rinsing it like paper took root. At that time, Asakusa had a paper manufacturing industry that produced handmade recycled paper called “Asakusa-gami,” and the roasted seaweed of the Edo period came to be called “Asakusa-nori,” taking inspiration from that manufacturing method. Thanks to aquaculture, even ordinary people could obtain roasted nori, and in the Taisho period, people began to make norimaki at home. While everyone has eaten kanpyo-maki as a sushi dish in the Kanto region, it is still unfamiliar even today in the Kansai region as futo-maki is the mainstream there. Kanpyo-maki can be said to be a chic food unique to Edomae. ## Opportunities and Times of Eating Habits In the Edo period, sushi came to be eaten mainly on honored days due to the style of high-class sushi restaurants. Today, due to the diversification of sushi restaurants, sushi is eaten on a daily basis as well as on honored days. It is also eaten as a daily food at home. ## How to Eat Soak the dried bottle gourd in water. Boil until sweet and salty. Lay the bamboo mat. Put roasted nori and vinegared rice on it. Roll it with the boiled kanpyo at the core. Cut into bite-size pieces and eat. ## Efforts for Preservation and Succession It is always included in Edomae-sushi, and now that the form of sushi has diversified, it is widely sold at sushi shops, sushi chain stores, supermarket deli sections, and convenience stores. ## Ingredients - Roasted nori (full size): 3 sheets - White rice (cooked hard): About 2 cups - Sushi vinegar: About 50 ml - Dried bottle gourd: 30 g - Water: 600 ml - Sake: 100 ml - Sugar: 4 tbsp. - Soy sauce: 4 tbsp. - Mirin: 2 tbsp. - Salt: Appropriate quantity ## Recipe 1. 1. Boil the dried bottle gourd. Wash the dried bottle gourd in plenty of water and rub with salt. Let stand for 10 minutes, then boil for 10 minutes. 2. 2. In a pot, add water, sake, sugar, soy sauce, and mirin. Simmer the gourd over low heat. When the liquid has evaporated, remove from the pan. 3. 3. Make the vinegared rice. Add the sushi vinegar to 2 cups of freshly cooked, rather firm white rice. Using a rice scoop, stir the rice in a cutting motion. When each grain is shiny and the sushi vinegar has been absorbed, cool it to body temperature with an uchiwa fan. 4. 4. Spread out the sushi mat, top with the nori cut in half, and spread the sushi rice evenly, leaving about 2 cm of the top. 5. 5. Line up two pieces of kanpyo slightly above the center of the rice. Lift them all the way up to the other end of the sushi rice (the blank part of the seaweed). Roll it over the sushi roll. While holding down the bottom part of the sushi roll, use your other hand to pull the sushi roll along with the mat towards you. Tighten the roll to make it complete. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Oyako-don (Chicken and egg bowl) ｜ Our Regional Cuisines **Cuisine Name**: Oyako-don (Chicken and egg bowl) **Region**: Our Regional Cuisines ## Main Lore Areas All over Tokyo ## Main Ingredients Used chicken leg, egg, onion, soy sauce, mirin, konbu (kelp) ## History, Origin, and Related Events Oyakodon is a bowl of rice topped with chicken and onions simmered in broth and seasonings, then covered with an egg and served over white rice.There are different theories about the origin of oyakodon, but it is believed that a customer at Tamahide, a restaurant in Tokyo that served gamecock dishes, used to eat the leftover meat and warishita (a seasoning for chicken and onions) with an egg and rice. The customer named the dish ""oyako-ni"" (parent and child stew). Later, in 1891, Toku-san, the wife of Hideyoshi V of Tamahide, turned this oyako-ni into a one-dish meal served on rice, which is said to be the original oyakodon. Initially, it was only available for delivery, but it became increasingly popular among people, particularly in Kabuto-cho, Yoneyamachi, and Nihonbashi, where many orders were placed. Eventually, the dish spread throughout Japan.At home, onions and leeks are added along with chicken thighs, and the eggs are cooked to the desired consistency. ## Opportunities and Times of Eating Habits Oyako-don is eaten at home every day of the year. ## How to Eat In a pot, bring soup stock and seasonings to a simmer over medium heat, add chicken thighs and onions, and cook until the chicken is cooked through. While the broth is simmering, pour in the beaten egg and cook until half-cooked. Serve over a bowl of rice, sprinkled with mitsuba leaves. ## Efforts for Preservation and Succession Chicken and eggs are both readily available today and are a staple dish in many households. Oyakodon is widely available at supermarket delicatessen corners, box lunch stores, convenience stores, and chain restaurants specializing in oyakodon. Tamahide, which was founded in 1760 (Horeki 10) and is the birthplace of oyakodon, offers an Edo-style oyakodon as it has always been, while its sister restaurant, Gundori Ryori Ichino, has taken over the traditional taste, but arranged it in a more modern way. ## Ingredients - Chicken thigh meat (shredded into bite-size pieces): 150g - Soy sauce: 1／2 tsp. - Sake: 1／2 tsp. - Onion (cut in half lengthwise, and thinly sliced): 1／2 (100g) - Eggs (lightly beaten): 2 - Mitsuba leaves (cut into 2 cm pieces): 4 or 5 - Dashi (soup stock): 100ml - Rice: 2 servings - Soy sauce: 1 tbsp. - Sugar: 1／2 tbsp. - Mirin (sweet cooking rice wine): 1／2 tbsp. ## Recipe 1. 1. Season chicken with soy sauce and sake. 2. 2. Put dashi and seasonings in a pot over medium heat. When it starts to simmer, add onion and chicken. 3. 3. Cover and cook for 2 to 3 minutes until the chicken is cooked through, then turn the eggs in a circular motion from the center of the pot to the outside. 4. 4. When the egg is almost set, turn off the heat, sprinkle with mitsuba leaves, cover again, and steam for 30 seconds. 5. 5. Serve rice in a bowl and top with the egg mixture. ## Provider Information provider : Etsuko Kondo (from ""Ingredient Selection for Cooking at Home"") ![Image](Not found)" "# Tamagoyaki ｜ Our Regional Cuisines **Cuisine Name**: Tamagoyaki **Region**: Our Regional Cuisines ## Main Lore Areas The entire area of Tokyo ## Main Ingredients Used Eggs, soup stock, and sugar ## History, Origin, and Related Events Tamagoyaki is a dish made by seasoning eggs and frying them thickly. In the Kanto region, it refers to “atsuyaki tamago,” a sweetly seasoned omelet that is fried until lightly browned, whereas in the Kansai region, it refers to “dashimaki tamago,” an omelet that is made with soup stock, fried without browning, and served with grated daikon radish.Eggs have been prized by people since ancient times as a “food that nourishes the spirit,” but in the imperial court, eating chicken was prohibited, and chickens were treated as useful animals that could tell the time, so along with other meat, eating them was prohibited for a long time. Cooking and eating chicken and eggs as ingredients began in the early Edo period when the ban on eating them was lifted. Due to the influence of the Nanban trade, people started eating chicken eggs, but they were still valuable. After that, a dish called “tamago fuwafuwa,” a dish in which beaten eggs were poured into boiling stock and steamed, became popular as a delicacy for the commoners of the Edo period. This is said to be the origin of tamagoyaki.Oji Ogiya, which appeared on stage in the rakugo story “Oji no Kitsune (Fox of Oji)” and was also depicted in Hiroshige Utagawa's “Edo Komei Kaitei Zukushi,” is a hand-fried tamagoyaki shop that remains faithful to the original taste even now. At that time, there were many tea houses and restaurants in the area around Asukayama, Oji, which was said to be famous for its cherry blossoms, and Ogiya was one of them.Edo-style tamagoyaki is characterized by its sweet, deep flavor and chewy texture, with the flavorful umami of bonito stock. Today, it has become a staple in every household, and thanks to the widespread use of Teflon-based rectangular frying pans, it is easy to fry and continues to be a favorite for lunch boxes. ## Opportunities and Times of Eating Habits When chicken eggs were expensive, they were valued as healthy food, especially to bring as a gift when visiting the sick. Chicken eggs are an excellent source of protein and are now a popular food with a stable price. Chicken are made to lay eggs in chicken houses to bring forward the number of days and nights and given no exercise, but recently there has been a trend to sell eggs from healthy chickens, and prices range widely as well. Chicken eggs are great for cooking, so they are useful not only for making home-cooked dishes but also as a feast for special occasions, making them a welcome choice regardless of the season. ## How to Eat Mix eggs, soup stock, and sugar and fry thickly. Cut into bite-sized pieces and eat. ## Efforts for Preservation and Succession It is commonly made at home. It is also sold at supermarkets, lunch box shops, and convenience stores, and is widely served at restaurants as a side dish or as an accompaniment to alcohol. Additionally, at Tsukiji Market, there are three specialty stores selling tamagoyaki: Marutake, Daisada, and Sushi Tama Aoki. Founded in 1648 (Keian Year of the Dog), Oji Ogiya specializes in tamagoyaki and continues to pass on the traditional flavor from the Edo period. Its tamagoyaki can now be purchased at department stores as well. It also sells “kamayaki tamago,” which was passed down from one child to another and was loved by many celebrities during its days as a restaurant. ## Ingredients - Eggs: 2 - Soup stock: 1 tbsp. - [Seasoning] Sugar: 1／2 tbsp. - [Seasoning] Salt: Just a little - [Seasoning] Soy sauce: Just a little - Oil: As appropriate ## Recipe 1. 1. Crack the eggs and mix them with the soup stock and seasonings. 2. 2. Heat oil in a tamagoyaki pan, wipe off the excess oil, and pour in 1／4 of the egg mixture, spreading it evenly. When the edges are dry and it is half-cooked, roll it with chopsticks. Pour in more oil and repeat. 3. 3. Once fried, roll it up in a sushi mat, let it sit until it has cooled down, and then cut it into slices. ## Provider Information provider : Etsuko Kondo (from “Home Cooking, Including Learning How to Choosing Ingredients”) ![Image](Not found)" "# Croquette ｜ Our Regional Cuisines **Cuisine Name**: Croquette **Region**: Our Regional Cuisines ## Main Lore Areas Throughout Tokyo Metropolitan Area ## Main Ingredients Used Potatoes, Ground Meat, Onion, Egg, Flour, Bread Crumbs, Oil ## History, Origin, and Related Events A croquette is a dish made by mashing boiled potatoes, adding sautéed onions and ground meat, shaping the mixture, coating it with breadcrumbs, and frying it until golden brown.In the Taisho era, croquettes were considered one of the three major Western dishes along with tonkatsu (breaded and deep-fried pork cutlet) and curry rice. The Western cuisine in Japan was influenced by French and British food cultures due to modernization. While the French croquette is often cited as its origin, it actually referred to a croquette with béchamel sauce. During the Taisho era, cream croquettes were the main type served in Western-style restaurants. Additionally, the spread of British dishes using potatoes, as seen in stews and fish & chips, played a role in the creation of the original Japanese potato croquette.In Tokyo, Western cuisine was introduced as early as 1870 (Meiji 3) at ""Tsukiji Seiyo Ken Hotel,"" and around Meiji 30, there were about 40 Western-style restaurants. While Western dishes were initially considered special occasion food for certain classes during the early Meiji period, they gradually became a part of everyday meals for the general population by the mid-Meiji period. The late Taisho to early Showa period saw population concentration in Tokyo due to economic prosperity from World War I. This period established the style of serving Western-style dishes with rice, and croquette was one of the staple menu items in this urban culinary scene, marking the beginning of ""Western cuisine"" in Japan. ## Opportunities and Times of Eating Habits croquette is eaten as an everyday family dish. ## How to Eat In a bowl, combine blanched and mashed potatoes, fried onions and minced meat, season with seasonings, and form into small balls. Coat with flour, beaten egg, and bread crumbs in that order, and deep fry. Serve with shredded cabbage or vegetables, if desired. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Currently, croquettes are not only cooked at home for daily meals but are also a staple in the ready-to-eat sections of butcher shops, supermarkets, bento shops, convenience stores, and fast-food restaurants. They are also widely available as frozen foods produced by various food manufacturers. Many Western-style restaurants and diners in Tokyo offer croquettes, cream croquettes, and crab croquettes. ## Ingredients - Potatoes: 2 - Onion: 1／2 - Ground Meat: 100g - [A] Salt & Pepper: 350ml - [A] Sugar: a pinch - Butter: 10g - Flour: 2 tablespoons (approx.) - Egg: 1 - Bread Crumbs: 4 tablespoons (approx.) - Oil: as needed ## Recipe 1. 1. Remove potato eyes, peel, and cut into bite-sized pieces. 2. 2. Place the potatoes in a heat-resistant bowl, cover with plastic wrap, and microwave at 600W for about 4 minutes. Immediately after heating, mash the potatoes using a spoon or masher, and mix in the butter. 3. 3. Finely chop the onion. 4. 4. In a heated pan, sauté the ground meat over medium heat. When the color changes, add the onion and [A]. 5. 5. Continue sautéing over medium heat. Once the onion softens, remove from heat and let it cool. 6. 6. Mix the mixture from step 2 with the mixture from step 5 and divide it into quarters. Shape them into oval patties. Lightly coat the surfaces with flour, then dip in beaten egg, and coat with breadcrumbs. 7. 7. Heat oil in a pot to around 180°C, add the patties, and fry until they turn golden brown. Once cooked, remove excess oil and place the croquettes on a plate. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Shokkara Soup ｜ Our Regional Cuisines **Cuisine Name**: Shokkara Soup **Region**: Our Regional Cuisines ## Main Lore Areas Shikinejima Island, Niijima Island, Mikurajima Island ## Main Ingredients Used Shokkara (Muroaji fish), Ashitaba, taro ## History, Origin, and Related Events ""Shokkara Soup"" is a dish made by simmering minced small muroaji fish that has been fermented with salt (known as ""shokkara""), along with vegetables such as ashitaba and satoimo (taro) that are found on the islands. This dish is a part of the culinary culture of the Izu Islands, particularly prominent on Mikurajima Island, and it's known as ""enbai soup"" on Izu Oshima Island.Muroaji fish is a crucial ingredient in the cuisine of the Izu Islands and is used in making the local specialty ""kusaya."" The term ""kusaya"" is believed to have originated from the alternate name of muroaji fish, ""kusayamoro."" There's also a theory that it got its name from the phrase ""kusaikara kusaya,"" which was used among fishmongers in Edo (old Tokyo). ""Shokkara"" is a fermented fish sauce made from muroaji fish. After being salted and left to ferment for about a month, shokkara develops a distinct aroma, rich flavor, and is also rich in nutrients. Ashitaba and satoimo help balance out the strong smell and saltiness of shokkara. This dish embodies the wisdom of the island residents and the deliciousness of the island's local products. ## Opportunities and Times of Eating Habits It has traditionally been consumed from late autumn to winter when ashitaba and satoimo are available. However, due to a decrease in the muroaji fish catch, the opportunities to prepare this dish have reduced. ## How to Eat Freshly opened muroaji fish is minced, mixed with salt, and left to ferment for 1 to 2 weeks. This mixture is then combined with ashitaba and added to dashi (broth) along with other ingredients for simmering. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the present day, this dish is mostly prepared by a very few households whenever muroaji fish are caught, contributing to its preservation. ## Ingredients - Ashitaba: 4 bunches - Satoimo (Taro): About 8 small ones - Water: 500cc - Japanese-style granulated dashi: 1 teaspoon - Fish sauce (recommended: Shokkara made from muroaji): 2 tablespoons - Sake: 2 tablespoons ## Recipe 1. 1. In a pot of boiling water, blanch the ashitaba for about 1 minute and 30 seconds. Then, rinse it under cold water and squeeze out excess moisture. Cut it into pieces about 2cm in size. 2. 2. Wash the satoimo thoroughly, peel them, and cut into bite-sized pieces. 3. 3. In a pot, place the satoimo, add water, and bring to a boil. Then, simmer over low to medium heat until the satoimo becomes tender. 4. 4. Add dashi, fish sauce, and salt to the pot. Add the blanched ashitaba and bring to a gentle boil. Adjust the flavor with soy sauce or additional salt if desired. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Bettara-zuke ｜ Our Regional Cuisines **Cuisine Name**: Bettara-zuke **Region**: Our Regional Cuisines ## Main Lore Areas All over Tokyo ## Main Ingredients Used Radish, rice malt, kombu, sugar, mirin, and salt ## History, Origin, and Related Events Bettara-zuke is pickled radish that is pre-pickled in salt and then pickled in rice malt and sugar.The origin of bettara-zuke is the lightly pickled radish that was sold at Ebisuko in the Edo period. It is said that it originated when a young man swung the pickles he had bought and tied a rope around to carry them around at a woman, saying, “It will stick.” Pickles made from radish, such as iburi-gakko in Akita and tsubo-zuke in Kagoshima, are found all over the country, and while the pickle culture of each region has been passed down, takuan and bettara-zuke were the pickles loved by the common people in Tokyo. In particular, it is said that the pickle culture flourished during the Edo period, and most people living in the urban areas of Edo no longer made pickles at home, so it was common to buy them at pickle shops. It is said that large households and wealthy merchants’ houses made contracts with farmers in Nerima Village to have them prepare a year's worth of pickles and deliver the required amount as needed. Speaking of radishes in Tokyo, Nerima daikon and Tokoji daikon, which inherited the trend, are famous. Both of them are very spicy and slightly bitter, so it was common to turn them into dried radish for takuan or to use them to make bettara-zuke.Bettara-zuke, which uses plenty of rice malt, has an elegant sweetness, and even today, it can be said to be an essential pickle for people's dining tables. ## Opportunities and Times of Eating Habits Because it is prepared together with the harvest of radishes, it was eaten on a daily basis with rice mainly from autumn to winter in the Edo period, but now it is eaten all year round. ## How to Eat Peel the radish and cut it in half lengthwise. Sprinkle with salt, place in a pickle container, weigh it down, and leave for a day. When the water comes out, pour it away each time. When the radish becomes soft, dry it for half a day to remove the remaining water. Put the drained radish, rice malt, sugar, mirin, kombu, and red pepper in a pickle container and leave it for one to three days. Cut into the desired size and eat. As the fermentation progresses, it becomes more sour, so store it in the refrigerator after that. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)At Takarata Ebisu Shrine in Nihonbashi, the traditional event Bettara Ichi, which has been held since the Edo period, is held every year as an autumn tradition, and it bustles with about 20 stalls selling bettara-zuke. Founded in 1930 and known as a purveyor to the Imperial Household Agency, Niitakaya makes and sells bettara-zuke using traditional methods. In addition to Bettara Ichi, it sets up stalls to convey the deliciousness of bettara-zuke at Nihonbashi Shichifukujin Meguri, the Oedo Festival, Meguro’s Sanma Festival, and Asakusa’s Tori no Ichi. In order to convey the deliciousness of Bettara-zuke, stalls are set up at Tori-no-Ichi and other markets. In addition, nowadays, the pickles section of supermarkets offers bettara-zuke made by various pickles manufacturers. ## Ingredients - radishes: 1 to 1.5 - salt: 35g - [A]amazake: 300g - [A]An appropriate amount of red pepper: ## Recipe 1. 1. Peel the radish, cut it in half horizontally, and cut it vertically into quarters. 2. 2. Sprinkle the entire radish with salt, place it in a container, put something heavy on top, and leave it overnight. 3. 3. After one night, drain the water and rinse lightly with water. 4. 4. Combine 3 and [A] in a new container. 5. 5. Seal the container and place it in the refrigerator for 2-3 days. It is ready to serve. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Ozoni ｜ Our Regional Cuisines **Cuisine Name**: Ozoni **Region**: Our Regional Cuisines ## Main Lore Areas Throughout Tokyo Metropolitan Area ## Main Ingredients Used Mochi (rice cake), Chicken, Shiitake Mushrooms, Kamaboko (fish cake), Leafy Greens, Mitsuba (Japanese parsley), Yuzu (Japanese citrus), Kombu (kelp), Katsuobushi (dried bonito flakes) ## History, Origin, and Related Events Ozoni is a traditional Japanese New Year's dish where grilled mochi is served with cooked chicken, leafy greens, and other ingredients, topped with a clear soup. During the Muromachi period, in Kyoto, the aristocracy served a miso-based ozoni with round mochi as a hospitality dish, while upper-class samurai enjoyed it as a celebratory meal. This dish was not limited to New Year's celebrations. The tradition of eating ozoni during New Year's festivities, regardless of social status, is said to have started during the Edo period. Through cultural exchange events like ""Sankin Kotai"" (alternate attendance) system, the tradition of ozoni spread across various regions in Japan. Initially, even Edo (current Tokyo) had miso-based ozoni, but during the Genroku era, soy sauce production flourished in Noda and Choshi in Shimousa, leading to the establishment of a darker soy sauce-based ozoni, which is preferred by Edokko (people from Edo). Thus, Edo-style ozoni adopted the clear broth made with kombu and katsuobushi, along with soy sauce.While ozoni commonly features mochi, there's a regional difference: Western Japan typically uses round mochi, while Eastern Japan uses square or rectangular mochi. The origin of square mochi is linked to the samurai's interpretation of cutting it as a metaphor for conquering enemies. Eventually, the practicality of slicing the flattened mochi into smaller pieces led to the establishment of square mochi in Eastern Japan.On New Year's Day, ozoni is prepared by drawing the first water of the year (wakamizu) and using purified fire to cook the soup, creating a series of actions symbolizing vitality and consumption of auspicious food. Edo-style ozoni is characterized by pouring clear broth made from kombu and katsuobushi over grilled mochi, creating a delightful aroma. The specific ingredients might vary by region, with komatsuna (Japanese mustard spinach) and naruto (fish cake with pink swirl) being used. ## Opportunities and Times of Eating Habits It's an indispensable centerpiece dish for New Year's celebrations. ## How to Eat Ingredients are cut into bite-sized pieces and boiled, while mochi is toasted in a toaster or similar appliance. The mochi, boiled ingredients, and kamaboko are arranged in a bowl, and the clear soup is poured over them. Yuzu zest and mitsuba are added as garnish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Each household prepares its unique ozoni for New Year's. Every December, cooking magazines feature ozoni recipes. Additionally, many restaurants in Tokyo offer ozoni. ## Ingredients - Chicken Breast: 100g - Komatsuna (Japanese Mustard Spinach): 1／2 bunch - Kamaboko (Fish Cake): 4 slices - Mitsuba (Japanese Parsley): a few stems - Yuzu Zest: a small amount - Mochi: 2 pieces - Katsuobushi (Dried Bonito Flakes) and Kombu Dashi: 600cc - Light Soy Sauce: 2／3 teaspoon - Salt: 2／3 teaspoon ## Recipe 1. 1. Rinse the kombu quickly to remove dirt, put it in a pot with the specified amount of water, and heat over medium heat. Remove the kombu just before it boils, let it boil once, and then turn off the heat. 2. 2. Add katsuobushi, mix it once, and let it sit for 1 minute. 3. 3. Line a sieve with a cloth and place it over a bowl, then strain the mixture from step 2. 4. 4. Gather the cloth and secure it with chopsticks, then twist and squeeze tightly. 5. 5. Blanch komatsuna in hot water with a pinch of salt until the stems soften, soak in cold water, drain well, arrange on a sieve, roll it up, squeeze out excess water, and cut it into 2-3cm lengths. 6. 6. Cut kamaboko in half, and cut mitsuba into 2-3cm lengths. 7. 7. Remove sinew from chicken and cut into bite-sized pieces. Sprinkle a small amount of salt so it's lightly coated. Boil in a pot of boiling water until it turns white, then remove. 8. 8. Cut mochi in half and lightly toast it in a toaster to give it a slight crispy texture. 9. 9. In a pot, add dashi, bring it to a light boil, add light soy sauce and salt to taste, then add komatsuna and simmer for about 2 minutes. 10. 10. Arrange chicken, mochi, komatsuna, kamaboko, and mitsuba in a bowl, pour in the hot dashi. Finally, garnish with yuzu zest and it's ready to serve. ## Provider Information provider : Recipe Source: Naoyuki Yanagihara (Yanagihara Cooking School) ![Image](Not found)" "# Tempura ｜ Our Regional Cuisines **Cuisine Name**: Tempura **Region**: Our Regional Cuisines ## Main Lore Areas All areas throughout Tokyo ## Main Ingredients Used Shrimp, sillago, squid, conger eel, big-eyed flathead, scallop, young sweetfish, etc. ## History, Origin, and Related Events Tempura is a fried dish where flour is sprinkled onto ingredients such as seafood and vegetables, dipped in a liquid coating of egg mixed with flour, and fried in vegetable oil.In contrast to the Kyoto area where minced fish was called tempura, Edo’s tempura indicates seafood fried in batter. Edo-style tempura uses fresh seafood and sesame oil, which one eats freshly fried, one after another. Its origin is reported to be the fritters of western European cuisine which were propagated by Portugal in the mid-16th century. However, there were restrictions to cooking that used a great deal in Japan at the time, and it wasn’t until the Edo period when the production of canola oil increased that tempura was popularized. In Edo, which developed as a boom town in the Edo period, street stall businesses flourished as a way for commoners to eat out; tempura was one of these. The invention of small charcoal grills also pushed its popularity. The oil drainage was apparently poor, so it was stuck on skewers and served with grated daikon. In the latter half of the Edo period, a careful scrutiny of the frying method and ingredients led to the development of crisply fried tempura as haute cuisine. Tempura had also only been consumable as a street-stall food due to fire safety precautions, but ryotei (traditional Japanese restaurants) and tempura specialty shops spread from the Meiji period on, settling tempura’s status as haute cuisine. After that, tempura chefs who lost their jobs in the Great Kanto Earthquake migrated all over Japan, and Edo-style tempura spread throughout the country. In modern times as well, tempura, like sushi, is popularized in a wide range of forms, from household side dishes for the masses to exquisite cuisine such as high-end tempura restaurants. ## Opportunities and Times of Eating Habits In the early part of the Showa period, when oil prices were still high, tempura was a special food for exceptional occasions. Though satisfying in both taste and appearance to fry at home, tempura became a purchasable side dish around the time when nuclear families became common. For large families, it is more economical to make tempura at home, and more delicious to consume it freshly fried. Since the ingredients can be chosen according to the season, it is said to be a highly serviceable dish. ## How to Eat After covering the ingredients with a base flour coat (sprinkling flour on them), dip them in the liquid coating, fry them in a shallow saucepan (tempura pan) with a generous amount of hot oil (around 160-180℃). Enjoy the freshly fried tempura dipped in bonito stock sauce, with rock salt or seasoned salt sprinkled on top, with lemon or other citrus vinegar poured on, or dipped in ginger sauce, soy sauce, or grated daikon in bonito dipping sauce. You can also eat it boiled quickly in salty and sweet dipping sauce, served over rice with the broth poured on top, or as a side dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the present day when any ingredient from flour to oil is easily obtainable, tempura is popularized as a home-cooked dish lining the dining table; it is also easy to get in the side dish corner of supermarkets, which is stocked with tempura. From 1989 on, due to the circulation of sophisticated machines including industrial fryers, restaurants could serve fresh tempura even without a skilled tempura craftsman, and restaurant chains expanded throughout the country. Additionally, there are shops in the 23 wards of Tokyo such as the Minato Ward, Chuo Ward, Bunkyo Ward, Shibuya Ward, etc. which serve Edo-style tempura focused on traditional seafoods as it was made in the past. For homemade tempura, a trick to making it crisp was to add cold water so that the wheat gluten wouldn’t separate, but nowadays tempura flour mixes, which include leavenings agent or potato starch in the mix, are sold. Cooking apparatuses such as air fryers which “fry” foods without oil are also being sold. ## Ingredients - Japanese tiger shrimp (“komaki,” <10cm in size): 12 shrimp - Sillago: 4 small fish - Conger eel (sliced down the back): 4 eels - Eggplant: 1 - Shishito peppers: 8 - 【Coating】egg yolk: 1 - 【Coating】cold water: 1.5 cups - 【Coating】flour(all-purpose flour): 2 cups - Frying oil (70% vegetable oil and 30% sesame oil): suitable amount - 【Dipping sauce】dashi broth: 1 cup - 【Dipping sauce】soy sauce: 0.5 Tbsp - 【Dipping sauce】light soy sauce: 2.5 Tbsp - 【Dipping sauce】mirin: 1.5 Tbsp - 【Dipping sauce】sugar: 1.5 tsp - Daikon: 250g - Ginger: a little - lemon: 1／2 of one ## Recipe 1. 1. Remove the head and vein of the shrimp, and peel off the shell while leaving the tail. Cut the shell diagonally below the tail so that it doesn’t fly off during the frying process. Holding it belly-up, bend it back in three places so that the shrimp doesn’t fold in. 2. 2. Remove the scales from the sillago, as well as the head and internal organs, and wash in water. Turning the sillago so that its head faces right, slice it down the back almost to the tail, being careful not to cut through to the belly. Next, turning it so the flesh faces down, cut out the backbone, and then comb out the abdominal bones. 3. 3. Cut the eggplant into four vertical pieces, finely score the skin with the kitchen knife, and cut the stems off the shishito peppers. 4. 4. Make the dipping sauce. Bring the dashi broth and seasoning to a boil and then let cool. 5. 5. Start to heat the frying oil to 180 C. It is 180 C when batter dropped in sinks part-way and immediately floats to the surface. 6. 6. Make the batter. Whisk the egg yolk in a bowl, add cold water and then sifted all-purpose flour. With thick chopsticks, roughly mix so that a little of the flour remains undissolved. The trick here is to start making it once the oil has begun heating, and to not over-mix. 7. 7. Pick up the shrimp by the tail, cover in ample batter, and fry. 8. 8. Coat the sillago in batter skin side up and fry. 9. 9. Fry the conger eel for a slightly extended amount of time for the coating to be crisp. 10. 10. Lower the temperature of the frying oil by a little, coat the eggplant and shishito peppers, and fry them. While the ingredients are frying, use up the remaining flour batter little by little and frequently check on the temperature of the oil, adjusting it when needed. 11. 11. Cut the conger eel with chopsticks into two even pieces, and plate with the sillago, shrimp, eggplant, and shishito peppers. 12. 12. Enjoy with dipping sauce and grated daikon, grated ginger, or lemon and salt. ## Provider Information provider : Recipe provided by: YANAGIHARA Naoyuki (Yanagihara Cooking School) ![Image](Not found)" "# Oden ｜ Our Regional Cuisines **Cuisine Name**: Oden **Region**: Our Regional Cuisines ## Main Lore Areas All over Tokyo ## Main Ingredients Used Bonito flakes, kelp, daikon radish, potatoes, eggs, konnyaku, shirataki , fried tofu, chikuwabu, hanpen, several kinds of fish paste such as ganmo ## History, Origin, and Related Events Oden is a dish in which various ingredients called ""tane"" such as Satsuma-age, daikon radish, konnyaku, and chikuwabu are cooked in a broth made from dried bonito flakes and kelp, and seasonings such as soy sauce are added.The origin of oden is said to be tofu dengaku, in which tofu cut in the shape of a spur is skewered and baked. Oden"" is said to have been a wives' term used by court ladies, who added ""o"" to ""dengaku"" to make it more polite, and omitted ""raku"" to become ""oden"". Dengaku"" originally referred to a musical dance performed to the rhythm of flutes and drums to pray for a good harvest. The name ""dengaku-mai"" came from the resemblance of the tofu cut into clapperboard shapes to the dengaku dance. The dengakumai is still practiced today in Tenryu Ward, Hamamatsu City, as ""Nishiura Dengaku Takasoku Mododoki"" (dengaku dance in Nishiura).In the Edo period, dengaku was a popular side dish for the common people, made by skewering tofu or konnyaku and baking them with miso paste. After the modern era, stewed oden became widespread. In the Kansai region, stewed oden is called Kanto nimono (Kanto taki) to distinguish it from the original oden. Today, oden is popular as a winter side dish because of its simplicity and the presence of fish paste, daikon radish, kelp, etc., and oden with distinctive ingredients are spreading in different regions. In Tokyo, oden is characterized by the inclusion of chikuwabu. ## Opportunities and Times of Eating Habits Oden is usually eaten from fall to winter because it is a stewed dish. There are long-established oden restaurants in Tokyo that serve oden year-round. ## How to Eat Oden is stewed with dozens of ingredients in a broth made from dried bonito flakes and kelp, and served with mustard if desired. ## Efforts for Preservation and Succession When the fall and winter seasons arrive, oden sets are sold in supermarkets, and households stew oden in their own way. Oden pots are also readily available at convenience stores next to the checkout counters. In addition, ""Otako Honten,"" ""Otafuku,"" and ""Takohachi,"" which are famous as the orthodox school of Kanto oden, continue to offer and preserve the taste of Edo oden. ## Ingredients - Dashi stock: 1,000ml - [Dashi stock] Water: - [Dashi stock] Dashi kelp: 1 piece - [Dashi stock] dried bonito flakes: Appropriate amount - [Dashi stock] Sake: 2 tbsp. - [Dashi stock] Mirin: 2 tbsp. - [Dashi stock] dark soy sauce: 2 tbsp. - Daikon radish: 1／4 - konnyaku: 1／2 - shirataki: 1／2 bag - Ganmo: 2 or 3 pieces - Chikuwabu: 2 to 3 sticks - hanpen: 2 pieces - eggs: 4 - Potatoes: 2 ## Recipe 1. 1. Peel daikon radish thickly and cut into 2 cm pieces. Boil daikon radish and konnyaku for about 20 minutes. Boil the eggs for 10 minutes in winter or 8 minutes in summer, and turn them into boiled eggs. 2. 2. Cut chikuwabu diagonally into bite-size pieces, and cut potato into 1／4 pieces. Cut hanpen into triangles. 3. 3. Make dashi stock. Put the kelp in water and heat. When it starts to boil, take out the kelp, add dried bonito flakes, turn off the heat, and wait for 2 minutes. After that, take out the dried bonito flakes, add sake, mirin, and dark soy sauce and heat again. 4. 4. Add the dashi stock and ingredients to a deep pot and simmer for about 30 minutes. 5. 5. Turn off the heat and allow the flavors to fully infuse. If the temperature drops, warm it over low heat before eating. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Yanagawa nabe/Dojo jiru ｜ Our Regional Cuisines **Cuisine Name**: Yanagawa nabe/Dojo jiru **Region**: Our Regional Cuisines ## Main Lore Areas Asakusa, Taito-ku; Komagata, Taito-ku; Takahashi, Koto-ku ## Main Ingredients Used loach, burdock root, eggs, soy sauce, mirin, green onion ## History, Origin, and Related Events There are two kinds of ""Dojo-jiru"". In ""Marunabe"", a live loach is put whole in boiling sake to make it drunk, and then stewed in an iron pot with a stockpot. Nuki nabe"" is a dish in which boned loach, cut open at the back, is stewed with burdock root.Loach is a river fish characterized by its slimy surface and strong vitality. During the Edo period, when eating meat of animals was prohibited, loach was a familiar food for those who wanted to gain strength, just like carp and eel. Dojyo is written ""loach"" or ""loach,"" and in old Japanese kana usage, it is written ""dojiyau"" or ""dojiyau. Komagata Dozei"" was established in 1801 as the oldest store in Komagata, but it was originally called ""Dojiau. However, after the Great Fire of the Bunka Period in 1806, Echigoya Sukeshichi, the shop's founder, decided that four letters would be bad luck, so he changed the name to the three-letter word ""dozeyu,"" which has remained unchanged to this day. The light loach is mixed with a sweet and spicy sauce, and this is the taste that the common people of Edo enjoyed. On the other hand, ""Yanagawa nabe"" is a dish in which open loach is stewed in Warishita and simmered with egg along with chopped burdock root. There is a theory that the name ""Yanagawa"" originated from the name of a small restaurant in Nihonbashi or Asakusa Senzoku-mura in Edo (now Tokyo). Because of the egg, the taste is lighter than that of dojo-jiru. ## Opportunities and Times of Eating Habits In the Edo period, loach and burdock were both considered to be energizing foods, so they were mainly consumed in summer. Nowadays, loach can be eaten all year round, as there are many restaurants that serve it. ## How to Eat After removing the mud, let the loach swim in sake to remove the odor, and then rinse it with salt to remove the sliminess. The loach is then simmered in a round pot, a nuki pot, or a Yanagawa pot with different seasonings, then sprinkled with green onions, mitsuba leaves, and topped with sansho (Japanese pepper) if desired. ## Efforts for Preservation and Succession In the Asakusa area, there are many long-established stores such as ""Komagata Dozeu"", ""Iidaya"", ""Iseki"", and ""Hirai"" that continue to preserve and pass on the taste of their respective stores. ## Ingredients - Loach (alive): about 20 fish - Cooking sake: Appropriate amount - [A] Dashi: 600 ml - [A] Miso (sweetened): 50g - [B] Soy sauce: 50ml - [B] Mirin: 50ml - [B] Sugar: 1 tbsp. - Green onion: Amount as desired - Shichimi (seven spice) chili pepper, sansho (Japanese pepper): Amount as desired ## Recipe 1. 1. Soak the live loach in a deep bowl with cooking sake for about 1 hour. Make sure to cover the bowl with a lid to prevent the loach from jumping out of the bowl. 2. 2. Mix [A] together to make miso soup, add in the dojo from step 1, simmer over medium heat for 5 minutes, then reduce heat to low and simmer for 25 minutes. After simmering, drain into a bowl. 3. 3. Combine all the seasonings in [B] to make Warishita. 4. 4. Prepare a pot large enough to hold the loach and lay out the loach. 5. 5. Pour enough of the reduction made in step 3 to cover all the dojos, top with chopped green onions, and simmer over low to medium heat. When the leeks are softened, the dish is ready. Before eating, sprinkle with shichimi (seven spice) and sansho (Japanese pepper) to taste. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Monja yaki ｜ Our Regional Cuisines **Cuisine Name**: Monja yaki **Region**: Our Regional Cuisines ## Main Lore Areas Tsukishima area, all over Tokyo ## Main Ingredients Used Flour, cabbage, red ginger, corn, sakura shrimp, tenkasu, bonito flakes, soy sauce, Worcestershire sauce ## History, Origin, and Related Events Monja is a dish in which ingredients are mixed with flour that has been loosely dissolved in water, baked on a griddle, and eaten hot with a spatula for each person.The origin of monja dates back to the late Edo period (1603-1867), when it was sold as an affordable snack in front of a candy shop in Tsukishima. Around the 1950s, when food was scarce, simple monjayaki, made by dissolving udon flour and adding soy sauce and syrup, was widely popular among children. From the end of the Edo period to the Meiji era (1868-1912), when supplies were scarce, children who did not have easy access to paper and calligraphy tools would write letters on a griddle with dough made from wheat flour dissolved in water to teach and play with, hence the name ""mojiyaki."" The word ""moji"" turned to ""monja"" and changed to ""monja . With the postwar economic growth, monja evolved by adding ingredients such as cabbage, corn and fried eggs, but at the same time, the number of dagashiya, which children had grown familiar with, declined dramatically. Several monjayaki stores sprang up in an attempt to preserve the taste familiar from childhood, and monjayaki has transformed into a snack for adults, and continues to this day.The essential ingredients for monjayaki are a teppan and a spatula. Monjayaki is usually eaten by scooping a small amount from the outside of the dough and pressing it against the teppan to char it, but nowadays there are so many different variations of ingredients that one can enjoy a variety of tastes and monja textures. ## Opportunities and Times of Eating Habits Originally eaten as a snack for children, monja has established Tsukishima as a town known for its monja, and is eaten on a daily basis, enjoyed with family and friends. ## How to Eat Coarsely chop cabbage and red ginger. Drain the whole corn well. Mix water, Worcestershire sauce, bonito flakes and soy sauce in a large bowl, sprinkle in flour and mix well. Add the sakura shrimps and fried egg and mix quickly. Heat salad oil on a griddle to 230℃ and add the ingredients after draining off the liquid. Fry lightly until the ingredients are slightly wilted. Gather the ingredients in the center and make a hole in the center with a spatula to form a donut-shaped bank. Pour the remaining batter from the bowl into the center and bake for about 2 minutes until the center is fluffy and cooked all the way through. Mix with a spatula to make a thin layer, bake for 3 to 4 minutes, and sprinkle with aonori (green laver). Can also be made at home on a hot plate. ## Efforts for Preservation and Succession The ""Tsukishima Monja Promotion Association Cooperative"" was founded to promote monja-yaki, and currently 54 monja restaurants in the Tsukishima area are members. The association issues meal coupons that can be used at member stores, and manufactures and sells a wide range of products, including souvenirs decorated with the official character Tsukishima Ninja Monnyan, and monja-yaki sets that can be made at home. ## Ingredients - [A] Cabbage: 300g - [A] Cut squid: 1 tbsp. - [A] tenkasu: 1 pinch - [A] Dried shrimp: 1 tbsp. - [B]Water: 350cc - [B] Flour: 30g - [B] Japanese granulated soup stock: 1 tsp. - [B] Worcestershire sauce: 2 tbsp (to taste) - Aonori (green laver): To taste - dried bonito flakes: To taste - Pepper: To taste ## Recipe 1. 1. Cut cabbage into coarse strips. 2. 2. Put water, flour, and Japanese granulated dashi in a bowl and mix well. 3. 3. Add the Worcestershire sauce from [B] and mix well. 4. 4. Arrange the ingredients from [A] on top of 3. 5. 5. Pour oil on a heated hot plate and stir-fry only the ingredients in 3. 6. 6. Chop the ingredients finely with a spatula, mix and blend. 7. 7. When the cabbage is wilted, make a round doughnut-shaped bank and pour the batter into the center. 8. 8. Wait until the dough is heated through, and when the surface begins to bubble lightly, stir the entire dough and spread it flat. 9. 9. Sprinkle aonori (green laver), katsuobushi (dried bonito flakes), and pepper to taste, and eat with hagashi when the back side is golden brown. ## Provider Information provider : Tsukishima Monja Promotion Association Cooperative ![Image](Not found)" "# Nigiri zushi ｜ Our Regional Cuisines **Cuisine Name**: Nigiri zushi **Region**: Our Regional Cuisines ## Main Lore Areas Around Tokyo Bay and throughout Tokyo ## Main Ingredients Used Rice, tuna, small sea bream, yellowfin bream, yellowtail, garfish, sea eel, horse mackerel, mackerel, prawns, shellfish, small columns, squid, roe, etc. ## History, Origin, and Related Events Nigiri-zushi is a typical Japanese dish consisting of vinegared rice topped with ingredients.In the Heian period, salted fish was dipped in cooked rice as a preserved food, and the rice was fermented and pickled with a sour taste, which was called nare-zushi. During the Edo period, nare-zushi was transformed into various forms, including haya-zushi (fast sushi), oshi-zushi (pressed sushi), and nigiri-zushi (nigiri sushi). Today, hand-rolled sushi is also popular, and nigirizushi has spread throughout the world. Nigirizushi became popular in the Edo period as a stall food to fill the stomachs of the common people, and it is a dish that evolved through the development of innovations to make it both upscale and easy to eat. Nare-zushi from the Heian period was also devised in various regions, and is still eaten today, including sushi used as a fine meal. Shiga is famous for its nare-zushi.In Edo (present-day Tokyo), the ""Edo Sanzushi"" (three types of sushi) include Kiemon Matsuzaki's ""kekkari sushi,"" Yohei Hanaya's ""Yohei sushi,"" and Sakaiya Matsugoro's ""matsuga-zushi,"" which are said to have contributed greatly to the spread of nigiri-zushi.Edomae-zushi is made with rice that has been red-vinegar-brushed and prepared by boiling, steaming, boiling, zuke (zuke), kombu-jime (kombu-jime), or washing with vinegar, such as kohada (yellowfin bream) or mackerel, cooked sea eel or steamed shrimp, or fried egg. ## Opportunities and Times of Eating Habits In the late Edo period, common people in Edo could easily enjoy nigirizushi at yatai stalls.From among them, high-class sushi restaurants emerged that carefully selected ingredients and flavors. The style of serving sushi at the counter was established as a remnant of the Edo period, when sushi was first served at yatai stalls. The rice used for nigiri-zushi in the Edo period was about three times larger than that of today's nigiri-zushi, and the rice, rather than the ingredients, was used to fill one's stomach.Today, however, the emphasis is more on the ingredients than on the rice. As sushi restaurants have become more diverse in their sales formats, such as the popular kaitenzushi (conveyor-belt sushi), department stores, supermarkets, and convenience stores, sushi tends to be consumed not only on special occasions, but also on a daily basis. ## How to Eat Prepared ingredients are placed on top of vinegared rice, lightly grated, and served with wasabi or dipping sauce. ## Efforts for Preservation and Succession Yoshino Sushi Honten, established in 1879, still serves the same traditional nigiri using only red vinegar and salt. Also, ""Sasamaki Kenuki Sushi"" established in 1702 still serves nigiri-zushi, which is sushi wrapped in kumazasa leaves, and other traditional nigiri. ## Ingredients - rice: 2gou - sake: 2 tbsp. - Kelp: 10-15cm - [Sushi vinegar] red vinegar (regular vinegar is OK if you don't have it): 4 tbsp. - [Sushi Vinegar] Sugar: 1／2 tsp. - [Sushi Vinegar] salt: 1 tsp. - Red tuna (for sashimi): 1 piece - dark soy sauce: 2 tbsp. - mirin: 2 tsp. ## Recipe 1. 1. Wash rice and drain in a colander for 5 to 10 minutes. 2. 2. Wipe kelp lightly with water and cut a slit in the kelp with scissors. 3. 3. Put the rice into a pot and add water, sake, and 2 cups of rice wine to the pot. 4. 4. Mix all the ingredients for [sushi vinegar] until dissolved. 5. 5. Mix all the ingredients for [sushi vinegar] until dissolved.5 When the rice is cooked, remove the kelp, transfer it to the sushi tub while it is still hot, pour over the rice and mix quickly with a wooden spoon in one go. When evenly mixed, cool the rice by fanning it with an uchiwa fan while gently turning the rice with a rice scoop. Cover the rice with a damp, tightly wrung dish towel until it holds the rice. 6. 6. Put mirin (sweet cooking rice wine) in a small saucepan and heat to dissipate alcohol. 7. 7. Soak thinly sliced red tuna in 6 for 10 minutes and drain. 8. 8. Place 7 and 5 lightly rounded into bite-sized pieces on the second joint of each finger, and shape into a bite-sized piece by rotating the fingers sideways and lightly pressing down.In addition to marinated tuna, boiled or vinegared fish, omelettes, and today, salmon and other fish from outside Tokyo Bay can also be used as ingredients. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Fukagawa meshi/Fukagawa don (Fukagawa rice bowl) ｜ Our Regional Cuisines **Cuisine Name**: Fukagawa meshi/Fukagawa don (Fukagawa rice bowl) **Region**: Our Regional Cuisines ## Main Lore Areas Koto Ward ## Main Ingredients Used rice, clams, carrots, burdock root, fried tofu, dried shiitake mushrooms ## History, Origin, and Related Events Fukagawa-meshi"" is said to have been originally made by quickly boiling leeks and raw clams in miso and pouring the broth over rice. Today, there are two types of ""Fukagawa-meshi"": bukkake and takikomi. There is also ""Fukagawa nabe"" which is not served over rice.In the Edo period, there were many mud flats in what is now Tokyo Bay, which were a treasure house of shellfish. A part of the Oyokogawa River that runs south of the Eitai and Saga areas in Koto-ku was called Fukagawa-ura, and when the tide ebbed, a sandbar spread out and was famous as a fishing town where clams, clams, and green clams could be caught in abundance. Until the early Showa period (1926-1989), there were many food stalls selling Fukagawa-meshi in Asakusa, and the dish was well known and eaten at home. Since the Edo period (1603-1867), only the meat from the shell, called ""nukimi,"" had been sold, giving rise to ""takikomi-gohan"" (cooked rice with nukimi), and ""shirukake-meshi"" (rice with hot soup poured over it to keep it warm) became an established Edo way of eating rice.Due to the pollution of the water and the progress of land reclamation, the area lost its fishing grounds around Fukagawa due to the abandonment of fishing rights in the 1950s, but there are still tidal flats such as Sanbanze in the Chiba area where shellfish can be caught. In Fukagawa, the opening of the Basho Memorial Museum and the Fukagawa Edo Museum has brought tourists to the area, and the efforts of restaurants to revive the once beloved Fukagawa-meshi have brought it back to this area.The umami of fresh raw clams and coarsely chopped green onions is combined with miso, and this extract soaks into the rice, filling the mouth with an indescribable flavor, a traditional Edo food that still remains today. ## Opportunities and Times of Eating Habits Once a popular taste for the common people all year round, it is now generally eaten at restaurants. ## How to Eat Drain the washed rice in a colander. Boil peeled clams, sprinkle with sake, stir-fry with carrots, deep-fried tofu, dried shiitake mushrooms, and burdock root in oil, season, and separate the ingredients from the cooking liquid. Cook rice in a mixture of the broth, a pinch of salt, and water, and when cooked, add the ingredients to the rice and mash it well. ## Efforts for Preservation and Succession In 1981, when the Fukagawa Edo Shiryokan (Fukagawa Edo Museum), which reproduced the townscape and lifestyle of Fukagawa in the Edo period, became a popular tourist attraction, the predecessors of the ""Fukagawa Inn"" revived Fukagawa-meshi as a local dish in an effort to revive Fukagawa's food culture. Since then, the offering of Fukagawa-meshi has taken root in various restaurants in Fukagawa. The ""Fukagawa-meshi Promotion Council,"" headed by Tetsu Akagawa, director of Fukagawa-juku, currently has 11 member restaurants, and continues to promote the appeal of Fukagawa-meshi. It is carried by former fishermen and retains its spirit. In addition, takikomi is sold as ""Fukagawa-meshi"" at department stores, Tokyo Station, Shinagawa Station, Yokohama Station, and other stations. ## Ingredients - Asari clam: 100 g - Green onion, coarsely chopped: Appropriate amount - Miso paste: 50 g - chopped nori (seaweed): Appropriate amount - Cooked rice: 1 serving ## Recipe 1. 1. Dissolve miso in boiling water and add clams. 2. 2. Add green onions to 1 and bring to a boil. 3. 3. Place the rice in a bowl and pour the liquid over the rice. 4. 4. Top with chopped nori seaweed. ## Provider Information provider : Fukagawa Inn ![Image](Not found)" "# Sanma-men ｜ Our Regional Cuisines **Cuisine Name**: Sanma-men **Region**: Our Regional Cuisines ## Main Lore Areas Yokohama City, All of Kanagawa Prefecture ## Main Ingredients Used Bean sprouts, napa cabbage, kikurage mushrooms, pork, carrots, leafy greens, noodles ## History, Origin, and Related Events This noodle dish originated in Yokohama, Japan, and consists of stir-fried vegetables such as bean sprouts, Chinese cabbage, and pork in a thickened broth topped with ramen noodles. There are various theories as to the origin of the name and the Chinese characters used to write it, but one theory is that it is written ""raw horse noodle,"" which means ""rice noodles with fresh, crispy ingredients on top.Before World War II, meat soba (roosu noodles) was a common dish in Yokohama Chinatown, but it was expensive, so ""sanma-men,"" a noodle dish with vegetables, came to be prepared as a meal. The vegetable starchy sauce kept the soup from getting cold, and the large portions made it popular, and soon Chinese restaurants throughout the prefecture began adding it to their menus. Today, many ramen stores and Chinese restaurants in the prefecture feature ""Sanma-men"" as their main dish. For the citizens of Yokohama and Kanagawa Prefecture, Sanma-men has become a familiar dish that they see on a daily basis. ## Opportunities and Times of Eating Habits It can be enjoyed throughout the year at various eateries across the prefecture, regardless of the season. Available in a range of establishments, from upscale restaurants to casual eateries, it is primarily cherished as a taste enjoyed by the general public. ## How to Eat After stir-frying the pork until it changes color, add vegetables, wood ear mushrooms, and other ingredients for a crisp texture. Then, add seasoning such as soy sauce and Chinese soup, and thicken with a water and potato starch mixture. In a bowl, combine ramen soup with boiled noodles and top it with the vegetable mixture to complete.The classic ingredients include bean sprouts, Chinese cabbage, and pork, but there is no clear definition for the taste and ingredients. It can be soy sauce or salt-flavored, with variations in original ingredients, making each establishment's version unique. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The Kanagawa Prefecture Chinese Restaurant Industry Hygiene Association, consisting of Chinese restaurants in the prefecture, has established the ""Kanagawa Sanma-men Association."" Through initiatives such as cooking workshops and the creation of a dedicated website, the association is actively engaged in promoting the widespread enjoyment of Sanma-men. ## Ingredients - [A] Pork: 25g - [A] Napa cabbage: 60g - [A] Bamboo Shoots: 25g - [A] Komatsuna (=Japanese Mustard Spinach): 10g - [A] Onion: 65g - [A] Carrot: 15g - [B] Bean Sprouts: 150g - [B] Grated Garlic: 5g - [C] Soy Sauce: 2 tbsp. - [C] Ajinomoto: 1 tsp. - [C] Sugar: 1 tsp. - [C] Sesame Oil: 1 tsp. - [C] Soup: 250cc - [D] Katakuriko(=potato starch): 2 tbsp. - [D] Water: 50cc - [E] Soup: 250cc - [E] Warishita (Soup Soy Sauce): 30cc - Noodles: 140g ## Recipe 1. 1. Add [A] to the heated frying pan and saute. 2. 2. When it starts to heat up, add [B]. 3. 3. When it starts to heat up, add [C] and then add [D] to stop the bean paste. 4. 4. Put boiled noodles in [E] and top with 3. ## Provider Information provider : Taste of Walking Chinese Village ![Image](Not found)" "# Norabouna no Ohitashi ｜ Our Regional Cuisines **Cuisine Name**: Norabouna no Ohitashi **Region**: Our Regional Cuisines ## Main Lore Areas Kawasaki City ## Main Ingredients Used Norabouna ## History, Origin, and Related Events An ohitashi dish made using norabouna, a traditional vegetable said to have been cultivated in the Suge area of Tama, Kawasaki City, for about 800 years. Norabouna was historically grown to extract oil, and farmers practiced self-seeding for personal use. Known for its strong vitality, it is said to have saved many lives during the great famine of the Edo period. Currently, it is cultivated in various areas, including the northern part of Kawasaki City, including the Suge area, and Odawara City in Kanagawa Prefecture, as well as in other prefectures such as Hiki District in Saitama Prefecture and Akiruno City in Tokyo.Belonging to the Brassicaceae family, norabouna has a unique bitterness with minimal astringency, offering a faint sweetness, tender texture, and a distinctive feature of being able to consume the flower stalks (to). When the main stem is deeply pruned about 10 centimeters above the ground surface initially, subsequent side shoots can be harvested four or five times. Local farmer Takashi Takahashi created this cultivation method around 2000 and actively shared it with neighboring farmers. During the same period, local farmers, business associations, and others collaborated to develop products such as castella and tofu using norabouna. This initiative helped transition norabouna, which had previously been primarily for personal use by farmers, into a more widely recognized vegetable.A popular way to enjoy norabouna is in ohitashi, a simple dish that allows you to savor the fragrance, sweetness, and texture of the ingredient. ## Opportunities and Times of Eating Habits Due to the harvesting season of norabouna being from late February to late April, norabouna ohitashi is typically consumed during spring. It is widely enjoyed as a daily dish in households, and recently, various menus incorporating norabouna have been introduced in restaurants throughout the city.It's worth noting that after harvesting, norabouna is susceptible to spoilage, and as a result, it is not widely available in the market. Instead, it is primarily sold at the front of farms and large-scale farm markets. ## How to Eat Boil the washed norabouna in hot water with added salt. Once it's cooked, cool it in cold water and then squeeze out excess water. Cut it into pieces around 5cm in length, arrange it in a dish, and drizzle a little soy sauce or dashi soy sauce over it to taste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Norabouna is registered as part of Kanagawa Prefecture's agricultural brand, ""Kanagawa Brand,"" and is utilized as a tourism resource. In local restaurants, a wide range of variations, including bagel sandwiches and kimchi, are enjoyed. Additionally, municipal junior high schools provide school lunches using locally produced norabouna every March.Takahashi, who developed cultivation methods capturing the qualities of norabouna, established the ""Suge Norabou Preservation Society"" in 2001 to inherit and promote the norabouna tradition in the Suge area. Even after Takahashi's passing, his activities have been continued by his family and the civic group ""Kawasaki Norabou Project."" ## Ingredients - Norabouna: 200g - Soba dipping sauce: As needed - Bonito flakes: As needed ## Recipe 1. 1. Boil the green mustard in plenty of salted water for about 4 minutes. 2. 2. After boiling, remove from water, cool, and squeeze. 3. 3. Cut into about 5 cm pieces and place in a bowl. 4. 4. Pour soba dipping sauce into a bowl and warm to the consistency of ""kake-tsuyu. 5. 5. Pour a generous amount of soba-tsuyu over the soba-tsuyu and sprinkle katsuobushi (dried bonito flakes) over the top. ## Provider Information provider : Kawasaki Norabou Project ![Image](Not found)" "# Wariboshidaikon no Harihari-zuke ｜ Our Regional Cuisines **Cuisine Name**: Wariboshidaikon no Harihari-zuke **Region**: Our Regional Cuisines ## Main Lore Areas Miura City ## Main Ingredients Used Daikon radish ## History, Origin, and Related Events A local dish from Miura City, located at the tip of the Miura Peninsula. Daikon radish, a local specialty, is cut into ""Wariboshidaikon (=split-dried daikon),"" which is thicker than kiriboshi-daikon (dried daikon), and marinated in soy sauce, dashi (=Japanese soup stock), or other seasonings.Miura City is surrounded by the sea on three sides. Because of its warm winters and cool summers, a variety of vegetables are grown in open fields throughout the year, especially daikon radish, which is Japan's largest producer and a designated national crop. Daikon cultivation had already been practiced in this area during the Edo period (1603-1867). In the late Meiji period (1868-1912), the nationally famous Miura daikon (radish) was created by crossbreeding the native species of Miura with Tokyo's Nerima daikon. From 1925, when it was shipped to the Tokyo market, it was named Miura Daikon and became known throughout Japan as a specialty product. In the 1975's, when the Miura daikon was destroyed by a typhoon, green-necked daikon began to be cultivated, and today, the easy-to-harvest green-necked daikon accounts for most of the shipments. However, Miura daikon still has strong popularity and is sold mainly at direct sales outlets.In Miura City, which is familiar with daikon, split-dried daikon has been one of the traditional cooking methods for daikon. Harihari-zuke, a classic dish using split-dried radish, is enjoyed for its crispy texture. ## Opportunities and Times of Eating Habits The Daikon radish harvest season in Miura City is from November to March. Therefore, dried radishes made from locally grown daikon are also produced in winter. It is frequently eaten as an everyday food by many farmers. ## How to Eat Daikon radishes with the root cut off are split lengthwise into 16-20 pieces and dried in the sun for about 2 weeks to make split-dried daikon. Haririzuke is completed when the split dried daikon is soaked in a seasoning solution of kombu (kelp), surume (dried squid), soy sauce, and other ingredients. Depending on the region or household, various arrangements are made, such as adding ingredients such as turban shells or wakame seaweed, making it spicy with hawk's claws, or, more recently, using kimchi stock to make pickles. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Wariboshi daikon is registered as a ""Kanagawa Brand"" of Kanagawa Prefecture's agricultural products and is promoted as a local specialty. Harihari-zuke"" is a daily food for local farmers, and has been passed down from generation to generation as it is eaten in every household. ## Ingredients - Wariboshi Daikon(=Dried strips of Daikon radish): 100g - Kombu(=kelp): 10g - Surume(=Dried squid): 10g - Red chili peppers: 4 - [Seasoning liquid] Water: 200ml - [Seasoning liquid] Soy sauce: 60ml - [Seasoning liquid] Vinegar: 35ml - [Seasoning liquid] Sugar: 35g - [Seasoning liquid] Mirin(=sweet rice wine): 15ml ## Recipe 1. 1. Wash Wariboshi Daikon(=Dried strips of Daikon radish) with water. 2. 2. Cut the Wariboshi Daikon(=Dried strips of Daikon radish) into 1 cm pieces. 3. 3. Cut kombu into thin strips. 4. 4. Cut Japanese common squid into thin strips. 5. 5. Remove seeds from chili pepper and cut into small pieces. 6. 6. Combine the seasoning liquid in a saucepan, bring to a boil, and cool. 7. 7. Put the Wariboshi Daikon(=Dried strips of Daikon radish), kelp, surume, and chili pepper in a bowl and mix them roughly. 8. 8. Put the combined pickling ingredients of 7 into a pickling container. 9. 9. Pour the 6 seasoning liquid into 8. 10. 10. Place a weight on top. 11. 11. Store, mixing the whole mixture with chopsticks from time to time. 12. 12. After 4 to 6 days, the flavors will be absorbed and the fish will be ready to eat. ## Provider Information provider : Kanagawa Agricultural Technology Center, ""Good Use of Agricultural Products"" ![Image](Not found)" "# Gyu Nabe (Beef Hot Pot) ｜ Our Regional Cuisines **Cuisine Name**: Gyu Nabe (Beef Hot Pot) **Region**: Our Regional Cuisines ## Main Lore Areas Yokohama City ## Main Ingredients Used Beef, Japanese leek, tofu, shiitake mushrooms, Shungiku (edible chrysanthemum), and eggs ## History, Origin, and Related Events A hot pot dish originating in Yokohama, where beef is simmered in a sauce made with miso or soy sauce. While similar to sukiyaki, which involves grilling meat before simmering, beef hot pot cooks the ingredients from the beginning in the sauce.The widespread consumption of beef in Japan began in the late Edo period, following the end of the country's long period of isolation. Yokohama, which opened as a port city in 1859, was quick to embrace Western culture, leading to the early spread of meat-eating culture within the country. Inspired by the beef dishes consumed by foreigners residing in the international settlement near Yokohama Port, the owner of the izakaya (Japanese pub) ""Isekuma"" opened the first beef hot pot restaurant in 1862. At that time, many people in Japan were averse to eating beef, and ""Isekuma"" faced strong opposition from the owner's wife, resulting in the restaurant being divided into half izakaya and half beef hot pot. However, by seasoning the unfamiliar beef in a way that suited Japanese tastes, it became popular, eventually evolving into a dedicated beef hot pot establishment. Other beef hot pot restaurants followed suit, and today, long-established restaurants from the Meiji era continue to operate. Beef hot pot has become a renowned specialty dish in Yokohama. ## Opportunities and Times of Eating Habits It is offered throughout the year regardless of the season. In the present day, it is often associated with high-end cuisine and is commonly enjoyed during celebratory gatherings, memorial services, and other special occasions where people come together. ## How to Eat In a pot, simmer sauce, meat, and vegetables. Dip the cooked ingredients into beaten eggs and enjoy. Depending on the establishment, the meat may be thinly sliced or cubed, and the sauce can vary between soy sauce or miso flavor, among other distinct characteristics in seasoning and ingredients. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is served in restaurants throughout the city. Established in the first year of the Meiji era and preserving the traditional taste, ""Ota Nawa Noren"" along with other long-standing establishments like ""Janomeya"" and ""Araiya"" continue to operate to this day.In local elementary schools, a dish called ""Sukiyaki-style Nabe,"" which is a variation of beef hot pot inspired by Yokohama's famous dish, is served every January as a cuisine that originated in Yokohama and spread throughout the country. ## Ingredients - Beef sirloin or thigh meat: 300g - Japanese leek: 1 - Shungiku (edible chrysanthemum): 1／2 bag (about 100g) - Shiitake mushrooms: 6 - Grilled tofu: 1 tofu - Eggs: 4 - [A] Water: 1 1／2 cups - [A] Soy sauce: 3 tbsp. - [A] Mirin (=sweet rice wine): 1 tbsp. - [A] Sugar: 2 tbsp. - [A] Bonito flakes: 2 packs (5g) - [B] Red miso: 80g - [B] Sugar: 1 tbsp. - [B] Mirin (sweet rice wine): 1／2 tbsp. ## Recipe 1. 1. Cut the beef into 1cm-wide slices, making sure to cut across the grain, and then chop into bite-sized pieces. Slice the Japanese leek diagonally into 1cm-wide pieces, cut the shungiku into quarters lengthwise, and halve the thicker stems. Remove the stems from the shiitake mushrooms and cut them in half. Cut the grilled tofu into 8 pieces. Mix the [B] ingredients in a bowl. 2. 2. In a small pot, bring the [A] ingredients to a boil, then turn off the heat and let it sit for 10-15 minutes. Strain the mixture using a thick paper towel placed on a sieve. 3. 3. Heat a pot, add the strained mixture from step 2, and place the [B] ingredients and green onions in the center. Arrange beef, vegetables, and grilled tofu around the edges. Simmer, dissolving the miso as it cooks, and serve by dipping in beaten eggs. ## Provider Information provider : Japan Meat Consumption Promotion Center, Supervised by Food Stylist Maron ![Image](Not found)" "# Ishigaki Dango (Sweet Potato Mochi Ball) ｜ Our Regional Cuisines **Cuisine Name**: Ishigaki Dango (Sweet Potato Mochi Ball) **Region**: Our Regional Cuisines ## Main Lore Areas Sagamihara City ## Main Ingredients Used Jigona (Udon Flower), Sweet Potatoes ## History, Origin, and Related Events This is a local dish in the Sagamihara region, a steamed bun made by mixing local flour and sweet potatoes. It offers a simple taste that highlights the natural sweetness of the ingredients.The Sagamihara plateau, covered with volcanic ash and poor in nutrients, has been a place where barley and sweet potatoes are widely cultivated. Therefore, local people have been familiar with local flour and sweet potatoes as common ingredients. Originally, this snack eaten during breaks from farming activities was called ""okojū"" (little daytime snack). The Ishigaki Dango, including the simple and affordable enjoyment of local ingredients, became a popular okojū. The name ""Ishigaki Dango"" comes from the many stone walls in the surrounding area, and the diced sweet potatoes resemble stones on the wall. ## Opportunities and Times of Eating Habits It is consumed from the end of summer to winter, which is the harvest season for sweet potatoes and local flour. Due to the susceptibility of local flour to insects, it is challenging to store, so it is mainly enjoyed during the period when local flour is available. ## How to Eat Peel and dice the sweet potatoes.In wheat flour mixed with baking powder, sugar, and salt, add water and knead the mixture. Add the sweet potatoes and roll into balls.Steam until cooked using a steamer.Complete. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The food improvement promotion organization has inherited the recipe and is working to promote it to the public through workshops and events related to local cuisine. ## Ingredients - Sweet potatoes: 100g - Jigona (Udon Flower) or all-purpose flour: 250g - Baking powder: 1／2 tbsp. - Sugar: 1 tbsp. - Salt: 1／2 tsp. - Water or milk: 100cc ## Recipe 1. 1. Peel the sweet potatoes, cut them into small dice (about 1 cm cubes), and soak them in water. Drain the sweet potatoes in a sieve. 2. 2. Combine the joshinko (local flour), baking powder, and sugar. Sift the mixture twice. Knead the mixture lightly with water or milk until it is well-blended (be careful not to knead too much). 3. 3. Add the sweet potatoes to the mixture from step 2 and mix well. Form about 10 small round dumplings. 4. 4. Line a steamer with a cloth, place the dumplings, and then add more sweet potatoes on top. Steam for 20-30 minutes. 5. 5. Once steamed, remove with the cloth, and invert onto a sieve. When taking each dumpling out by hand, be careful as the sweet potatoes are delicate and may crumble.1 piece is 60g ## Provider Information provider : ""Kanagawa Prefecture Food Improvement Promotion Organization Nagomi Kai"" ![Image](Not found)" "# Maguro no Kabutoyaki (Grilled head of tuna) ｜ Our Regional Cuisines **Cuisine Name**: Maguro no Kabutoyaki (Grilled head of tuna) **Region**: Our Regional Cuisines ## Main Lore Areas Miura City, Misaki area ## Main Ingredients Used Tuna ## History, Origin, and Related Events The Miura peninsula's Misaki Harbor is known as the preeminent harbor for tuna fishing in Japan. Grilled head of tuna is a local delicacy in Misaki: a hearty dish where, as the name suggests, an entire tuna head is grilled as-is. It originally arose from the fishermen of Misaki when they boarded their boats and set out for the open sea. They would suspend tuna heads that they could not sell at market from their ships' funnels, grilling it in covered pans before eating it. It was also enjoyed by the young fishermen as an accompaniment to drinks when they came home to port. Restaurants near Misaki Harbor are said to have begun offering grilled tuna head to the general public about 40 years ago. With the gigantic tuna head served on the table, the dish has a big impact, and is especially enjoyed by tourists. It is also attractive as an opportunity to taste rare cuts that are seldom used in more common tuna dishes, such as the cheeks and the meat inside the eye sockets.With geographical features suitable for a port, Misaki developed long ago as a location for offshore and coastal fishing, and became known nationwide in the early Showa era as a base for deep sea fishing, with a flourishing trade in tuna. Nowadays, various kinds of tuna caught all over the world are frozen at -60°C onboard fishing ships, then brought to the port before being shipped through fish markets, mainly to the Tokyo Metropolitan area. Misaki's fish markets sell between 400 and 1000 tuna a day. ## Opportunities and Times of Eating Habits Depending on the species of tuna, the time they are in season will vary. However, Misaki Harbor gathers all kinds of tuna from all over the world, and has also developed freezing technology so that you can enjoy various tuna dishes, including grilled tuna head, throughout the year.Grilled fish head dishes are offered at seafood restaurants near fishing harbors, and are available via advance reservations. ## How to Eat Slowly grill the tuna head in the oven for 3 to 4 hours on a low heat. Eat the gelatinous meat inside the eye sockets, the head itself, the cheek and the inside of the jaw with grated daikon radish and seasonings such as soy sauce, ponzu and Tosa vinegar (vinegar with dashi stock). You can enjoy the different textures of the different parts of the head. ## Efforts for Preservation and Succession Known as ""Tuna Town"", Misaki is crowded with restaurants near the harbor offering tuna dishes, which are popular with tourists. The harbor is distinguished by areas where you can taste rare parts of the tuna, such as the heart and stomach. At the Misaki Harbor City Festival held every fall, heads of tuna are grilled onboard fishing ships, alongside other culinary events.The Keikyu railway issues ""Misaki Tuna Tickets"" that include travel passes for trains and buses in the Misaki area, as well as meal vouchers. Local restaurants have also developed various products using tuna, including ramen and candy. ## Ingredients - Head of tuna: 1 ## Recipe 1. 1. Slowly grill the tuna head in the oven for 3 to 4 hours on a low heat. ## Provider Information provider : Misakikan Head Office ![Image](Not found)" "# 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 ![Image](Not found)" "# Nigomi Udon ｜ Our Regional Cuisines **Cuisine Name**: Nigomi Udon **Region**: Our Regional Cuisines ## Main Lore Areas The Tsukui area of Sagamihara City ## Main Ingredients Used Fresh udon, dried noodles, radish, carrot, komatsuna, shimeji mushrooms, Chinese cabbage, fried tofu, and green onion ## History, Origin, and Related Events A local dish from the Tsukui area of Sagamihara City in which udon noodles are simmered directly in a vegetable soup. Even within a region, there are distinctive flavors depending on the area, such as miso flavor, soy sauce flavor, or both. The origin of the name “nigomi udon” is said to be because the soup becomes “cloudy (nigoru),” or it is said to be a corruption of “nikomi (stewed) udon.”Since the Tsukui region was unsuitable for rice cultivation, the cultivation of wheat and barley has been popular since ancient times, and udon noodles made from wheat flour have been eaten almost every day. Noodles were handmade in each household, and in the 1940s, when noodle machines were introduced, it is said that people would sometimes bring flour to local noodle factories to have the noodles made for them. Until around 1965, nigomi udon was frequently served as a regular home-cooked meal. However, in recent years, due to changes in eating habits, opportunities to eat it at home have decreased significantly. As a result of the efforts of the local Chamber of Commerce to preserve the traditional taste, it is now served at restaurants in the area. ## Opportunities and Times of Eating Habits It is often eaten in winter. In other seasons as well, it is made using vegetables harvested at that time. ## How to Eat Make fresh udon noodles and cut the vegetables and other ingredients. Add the chopped vegetables to the dashi stock and simmer until soft. Add the fresh udon and dried noodles to it while loosening them. Once the udon noodles are cooked, season with your favorite miso, soy sauce, and salt. Add finely chopped green onions and bring to a boil, then serve in a bowl. ## Efforts for Preservation and Succession In order to revive the taste of nigomi udon, the local Chamber of Commerce and Tokyo Kasei Gakuin University have been working together since around 2010 to conduct research, interviewing local elderly people, developing recipes to reproduce the dish, and holding cooking classes in neighboring regions. Currently, several restaurants around the Tsukui area serve nigomi udon with their own original seasonings. ## Ingredients - [Fresh udon] All-purpose flour: 300g - [Fresh udon] Water: 120-140ml - [Fresh udon] Salt: 2-2.5g (less than 1／2 tsp.) - Dry noodles (Tsukui noodles): Approx. 250g - Dashi stock (bonito flakes, dried sardines, or kombu any kind of stock is acceptable): 1000-1200ml - Radish: 100g - Carrots: 50g - Komatsuna: 1／3~1／2 bunch - Shimeji mushrooms: 1／2 to 2 packs - Chinese cabbage: 200-300g - Fried tofu: 1 - Green onion: 1／3 to 1／2 - Miso or soy sauce: 30-50g of miso or 30-40ml of soy sauce - Salt: Appropriate amount - Yuzu pepper: Appropriate amount - Be careful when adding seasonings as there is salt in the dashi stock and udon noodles.: ## Recipe 1. 1. Make fresh udon. Add salt water (120 ml of water + less than 1／2 tsp. of salt) little by little to 300g of all-purpose flour and mix while stirring. Gather the dough as if mixing the water into it. Once combined, knead well. Once the dough is uniform, place it in a plastic bag and step on it with your feet (about 5 to 10 minutes). Roll out the dough with a rolling pin while dusting it with flour, fold it, and cut it evenly into thin strips starting from the edge. 2. 2. Cut the vegetables. Cut the radish into quarter-rounds, the carrot into strips, and the Chinese cabbage into 1-1.5cm wide pieces at right angles to the fibers. Cut the komatsuna into 3cm pieces, and divide the shimeji mushrooms into florets. Drain the oil from the fried tofu and cut into strips. Slice the green onion into small pieces. 3. 3. Boil the radish, carrot, shimeji mushrooms, and fried tofu cut in 2 in dashi stock (1000-1200ml) until soft, then add the komatsuna and simmer further. 4. 4. Add the udon noodles to 3 and bring to a boil. Add both the fresh udon and dried noodles while loosening them up. 5. 5. Once the udon noodles are cooked, taste them and adjust the flavor with your preferred miso or soy sauce + salt. Finally, add a small amount of green onion, bring to a boil, transfer to a bowl, and serve with yuzu pepper to taste. ## Provider Information provider : Tsukui Region Chamber of Commerce Liaison Council ![Image](Not found)" "# Ume gohan (rice with Japanese plums) ｜ Our Regional Cuisines **Cuisine Name**: Ume gohan (rice with Japanese plums) **Region**: Our Regional Cuisines ## Main Lore Areas Odawara ## Main Ingredients Used Umeboshi (preserved Japanese plums), rice, dried young sardines ## History, Origin, and Related Events This dish is made with rice mixed with umeboshi (preserved Japanese plums) and dried young sardines, and cooked in dashi stock. It is perfect for summer, and allows you to enjoy the fresh aroma of Japanese plums and umami taste of sardines. A local woman from Kanagawa who became a ""skills leader for old-fashioned living techniques"" conceived of it as a dish that would bring out the features of Odawara cooking, and spread it to surrounding areas. It is regularly eaten as a staple meal by local families. Japanese plums have been cultivated in Odawara ever since the Warring States period. Initially, plum trees were planted in the land near castles to produce military provisions. In the Edo period, travelers passing through Hakone found Odawara's preserved plums useful as a side dish that would prevent their bento box lunch from spoiling. Pickled fresh plums appeared as a local Odawara specialty suited to hiking along the Tokaido road between Tokyo and Kyoto. In the present day, plums are grown in large numbers at the Soga Plum Grove, which ranks among the three biggest plum groves in the Kanto region. Odawara can boast of producing the most plums of anywhere in Kanagawa. The juuroume breed, grown only to Odawara, has thick, soft flesh, and is held to be the best variety of plum for umeboshi.The local area has developed various dishes, new and old, that use the familiar plum as an ingredient, including those that use plum extract and plum jam. One of these is ume gohan, or plum rice. ## Opportunities and Times of Eating Habits It is enjoyed as an everyday staple by families in the Soga region, where plum cultivation is widespread. It often appears on tables during summer, the harvest season for plums. ## How to Eat Take some dashi stock with konbu (kelp) and katsuoboshi (dried fish flakes), add sake and mirin, then use it to soak rinsed rice for about an hour. Mix in umeboshi and dried young sardines, and cook the rice. Serve in a large bowl, and finish with some finely chopped shiso (Chinese basil) leaves for garnish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This is the recipe that has been carefully passed down by local families. ## Ingredients - rice: 3 cups - umeboshi (stones removed): 50g - dried young sardines: 1／3 cup - dashi stock (with a splash of sake and 2 tablespoons mirin): 720cc - (Chinese basil) leaves: 5 shiso - narutomaki (processed fish paste stick with a spiral pattern, optional): 1 stick ## Recipe 1. 1. Prepare the dashi stock, together with some konbu (kelp) and katsuoboshi (dried bonito flakes), and set aside. 2. 2. Rinse the rice. Cover with the sake, mirin and dashi stock, and leave to soak for approximately 3 hours. 3. 3. Add the umeboshi and dried sardines, and boil the rice. 4. 4. Once the rice is cooked, transfer to a large bowl for serving. Garnish with finely chopped shiso leaves (use chopped seaweed if shiso leaves are unavailable). 5. 5. If you have a stick of narutomaki, you can also chop this into thin slices for garnish. ## Provider Information provider : Recipe source: Mutsuki-kai ![Image](Not found)" "# Pond smelt kanroni ｜ Our Regional Cuisines **Cuisine Name**: Pond smelt kanroni **Region**: Our Regional Cuisines ## Main Lore Areas Hakone ## Main Ingredients Used Pond smelt ## History, Origin, and Related Events In this local dish, pond smelt caught in Lake Ashi in Hakone on the western edge of Kanagawa Prefecture are flame-grilled without oil or seasonings and slowly stewed, and starch syrup is used to make it glossy. It has a strong sweet and spicy flavor, and since moisture has evaporated, it can be stored for a long time, making it a handy preserved food.Lake Ashi is a caldera lake with an altitude of 724 meters, created by the volcanic activity of the Hakone volcano. Known as a scenic spot to view Mt. Fuji upside down, it has also prospered in the fishing industry since ancient times. In 1918, pond smelt eggs were transplanted from Lake Kasumigaura in Ibaraki Prefecture, and pond smelt fishing began. Since then, they have continued to be bred for more than 100 years. The smelt raised in the clear water of Lake Ashi has a reputation for its deliciousness and is popular not only with locals but also with tourists as a specialty product of Hakone.On October 1st of every year, the ban on net fishing for smelt is lifted at Lake Ashi. On this day local fishermen set sail all at once, and the first catch of the day is presented to the Imperial Household Agency after praying at Hakone Shrine.Pond smelt can be cooked in a variety of ways, such as fried or marinated in nanban, but in particular, kanroni is a dish that has been popular in this region for a long time and is a standard dish on New Year's dinner tables. ## Opportunities and Times of Eating Habits Although pond smelt is often thought to be a winter fish, it can be caught in Lake Ashi from around August, reaching its peak around November (the fishing season is closed from mid-December to February). During the fishing season, various smelt dishes, including kanroni, are served at local inns and restaurants. ## How to Eat Arrange the flame-grilled pond smelt in a pot, add bancha, and simmer over low heat for a day. Add seasonings such as soy sauce, sugar, and mirin, and simmer for another day. Finally, add starch syrup for gloss. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Pond smelt is the “town fish” of Hakone. It has also been selected as one of “Kanagawa's Top 100 Specialties” cultivated by Kanagawa's traditions and climate and is used as a tourism resource. Every year, around the time when fishing is prohibited, a large-scale cleaning of the bottom of Lake Ashi is carried out to protect the environment.In February, “the Pond Smelt Festival“ is held around Lake Ashinoko in conjunction with the Setsubun Festival at Hakone Shrine, and dishes made with locally caught pond smelt are served. ## Ingredients - An appropriate amount of pond smelt (fresh fish): - soy sauce: 180-240cc - An appropriate amount of sake: - mirin: 60-100cc - soft brown sugar: 300-350g - An appropriate amount of the seasonings of your choice: - starch syrup: 80-100g - An appropriate amount of bancha: ## Recipe 1. 1. Grill the well-washed pond smelt over fire, line the bottom of the pot with them, cover with a drop lid, and add bancha. Simmer over low heat for about one full day. 2. 2. Add soy sauce, brown sugar, sake, mirin, and seasonings, and simmer for another day. Finally, add starch syrup for gloss. 3. 3. After cooling well, take them out of the pan while taking care not to lose their shape. ## Provider Information provider : Recipe provider name: Lake Ashi Fisheries Cooperative Association ![Image](Not found)" "# Katemeshi (loaded rice) ｜ Our Regional Cuisines **Cuisine Name**: Katemeshi (loaded rice) **Region**: Our Regional Cuisines ## Main Lore Areas Sagamihara City ## Main Ingredients Used Rice, dried shiitake, burdock root, carrot, chikuwa (fish cake), aburaage (deep-fried tofu), green bean ## History, Origin, and Related Events Katemeshi, or loaded rice, is a local dish of Sagamihara City that has been passed down over many years. It is a kitchen-sink meal made by mixing together white rice and broth-simmered vegetables.At one time, much of Sagamihara’s soil was covered in volcanic ash and sterile. Rather than rice, sweet potato and wheat were widely cultivated. Katemeshi is a dish that adds vegetables like radish and potato to rice in order to make the most of that precious ingredient. The name “katemeshi” comes from it being a food (meshi) that provided sustenance (kate) for farmers working in the fields. On special days, such as festivals or during the Higan holiday period, loaded rice is served packed full of ingredients. ## Opportunities and Times of Eating Habits In recent years, katemeshi has become a dish that is eaten at home during annual events for good luck. ## How to Eat Simmer ingredients such as thinly sliced dried shiitake, carrot, burdock root, or aburaage (deep-fried tofu) in a broth to which sugar and soy sauce have been added. Then, mix together the simmered ingredients with white rice. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being eaten at home, loaded rice is sold at local sightseeing centers. The Society for the Promotion of Improved Eating Habits is working to popularize the dish through efforts like preserving recipes and offering classes for the general public related to local cuisine. ## Ingredients - rice: 3.5 cups - (For rice) Boiling liquid: Appropriate amount - (For rice) Water: Appropriate amount - konnyaku (yam cake): 1／2 block - aburaage (deep-fried tofu): 1 piece - burdock root: 100 g - carrot: 100 g - dried shiitake mushrooms: 4 - chikuwa (fish cake): 1／2 stick - Water: Appropriate amount - [for broth]soy sauce: 3 1／2 tbsp - [for broth]sugar: 2 tbsp - [for broth]Liquid from rehydrated shiitake: Appropriate amount ## Recipe 1. 1. Cube the konnyaku and cut the aburaage, burdock root, carrot, and shiitake into thin strips. Cut the chikuwa into round slices. 2. 2. Put the cut ingredients into a pot along with the soy sauce, sugar, and liquid from the rehydrated shiitake. Add enough water to ensure that everything is submerged. Simmer until the liquid content has reduced to about 10%. 3. 3. Wash the rice. Add a combination of broth and water to your rice cooker, following its measurement guidelines. Cook the rice. 4. 4. When the rice is finished cooking, add the simmered ingredients and let them steam. ## Provider Information provider : Recipe courtesy of the Nagomi Group, Kanagawa Prefecture Society for the Promotion of Improved Eating Habits ![Image](Not found)" "# Saka Manju ｜ Our Regional Cuisines **Cuisine Name**: Saka Manju **Region**: Our Regional Cuisines ## Main Lore Areas Sagamihara City ## Main Ingredients Used Flour, sakadane, sweet bean paste ## History, Origin, and Related Events Sake manju are traditional Japanese pastries made by steaming a sweet bean paste wrapped in a dough made from sakadane, a natural leavening agent produced using rice and koji (malted rice), and flour.As Sagamihara was not suitable for rice cultivation due to large amounts of volcanic ash, the area flourished as a center for wheat and barley production, with various foods made from local flour becoming popular. Among them, sake manju came to be known as a delicacy served at festivals and other gatherings. It is also said that there was a time when being able to make sake manju was a prerequisite for marrying into a family. Since the summer months are the best time to ferment the dough, sake manju were an indispensable ritual food during festivals, especially those held in July and August, when large quantities were made and enjoyed by local families or distributed to relatives. ## Opportunities and Times of Eating Habits Although they are rarely handmade at home anymore, sake manju are sold year-round at confectionary stores and agricultural produce stands throughout the city, developing a strong following as a local specialty. Each store takes a unique approach to sake manju, such as using only traditional production methods or sticking to locally grown ingredients. ## How to Eat Traditionally, the dough is made by fermenting sakadane (manju sake), which is produced by adding water and koji to cooked white rice. Sweet azuki bean paste is then wrapped in the dough, rolled into a ball, and steamed. In some cases, miso paste is used for the filling instead of azuki bean paste.Since the traditional method takes several days, the local dietary improvement promotion organization is introducing an innovative recipe that makes use of baking powder and Japanese sake to make it easier to make these pastries at home. While sake manju made using the traditional method are called ""saka manju,"" those made without sakadake are called ""sake manju,"" a distinction that is made to differentiate between the two. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Efforts are being undertaken throughout the city to pass down sake manju as a local delicacy, including sake manju workshops and a bus tour by the local chamber of commerce and industry to experience making them firsthand. In addition, in the 2019 ""Sagamihara Sweets Festival 3rd General Election of Recommended Souvenir Sweets,” where consumers voted, sake manju from the Japanese confectionary store Shimizuya were selected as one of nine “Best Souvenir Sweets.""The local dietary improvement promotion organization is making efforts to popularize sake manju by including information on the traditional “saka manju” as well as how to make “sake manju” in its collection of local recipes. ## Ingredients - [Sakadane]white rice: 2 -3 bowls - [Sakadane] water: 600ml - [Sakadane] Koji: 25g - [Dough] flour: 1kg - [Dough] sakadane liquid: 2.5 cups (500ml) - [Dough] sugar: 4 tbsp - [Azuki bean paste]azuki beans: 2 cups (400ml) - [Azuki bean paste]sugar: 350g - [Azuki bean paste] salt: 1 tsp ## Recipe 1. 1. [Sakadane] Add the sakadane ingredients to a tub (or Tupperware) and mix well before fermenting. 2. 2. When the rice rises to the surface, drain the mixture using a colander, and squeeze. Fermentation takes about two days in summer, or five to six days in winter. 3. 3. [Making manju] Add the sugar and sakadane liquid to the flour, mix until soft and bouncy (or as soft as your earlobe), then let it rest. Rest the dough for about four hours in summer and overnight in winter, and it will increase to twice its size. If sugar is added when kneading the flour, the dough will not become tough. 4. 4. Gently press down on the dough once or twice to release any built-up gas and knead it further. 5. 5. Tear off one piece (about 60g) of dough and shape it until smooth. 6. 6. Roll out the dough (thick in the center and thin around the edges). 7. 7. Place the prepared sweet azuki bean paste (about 40g) in the center of the dough and wrap the dough around it. To prevent the filling from oozing out, pinch the opening shut with your fingertips. Let the dough rest for about 30 minutes until it springs back to its original shape when pressed. 8. 8. Place the manju in a steamer and steam for 20 minutes. Make sure that the heat is not too high, or the dough will crack. 9. 9. Remove the manju from the heat and fan until glossy. ## Provider Information provider : Recipe provided by: Sagamihara City Organization for the Promotion of Dietary Improvement Wakanakai ![Image](Not found)" "# Ton-zuke ｜ Our Regional Cuisines **Cuisine Name**: Ton-zuke **Region**: Our Regional Cuisines ## Main Lore Areas Atsugi City, Sagamihara City, Zama City ## Main Ingredients Used Pork, Special Miso-marinated Pork, Special Miso ## History, Origin, and Related Events This is a dish made by marinating high-quality domestic pork in special miso, belonging to an elevation of 1 in the Tanzawa Oyama National Park. It is a specialty dish of Atsugi City. The flavorful aroma of the crispy miso marinated with pork complements rice well, making it a delightful dish.Its roots date back to the end of the Edo period. During that time, samurai disliked consuming meat from quadrupeds like cows, pigs, and wild boars. Once, a large group of people gathered in the Ogino Mountain Clan (current vicinity of Atsugi City), and there was a shortage of food. They coated miso on the meat of wild boars and grilled it, not revealing what kind of meat it was. This turned out to be highly praised, marking the beginning of ""ton-zuke.""With the modernization and cultural evolution, the culture of consuming meat spread in Japan. In Kanagawa Prefecture, especially in areas with ports, pig farming became popular. At one point, Atsugi had around 300 pig farms, and eventually, ""ton-zuke"" became recognized as a local specialty. Presently, it's also enjoyed in neighboring Zama City and Sagamihara City. ## Opportunities and Times of Eating Habits It can be enjoyed throughout the year, irrespective of the season. Besides being a daily side dish, it's also treasured as a local souvenir and gift. Many creative dishes such as ""Hire Katsu"" (pork cutlet) using ton-zuke and ton-zuke ramen have been invented and cherished. ## How to Eat Pork is marinated in a special miso mixture prepared with ingredients like mirin, soy sauce, and garlic. A frying pan is lined with cooking paper or aluminum foil, a little salad oil is added, pork is placed on it, covered, and then grilled over medium heat to prevent burning. Other cooking methods include grilling on a net or in an oven, as well as deep frying in oil. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is offered in local restaurants and can also be purchased from butcher shops or supermarkets for enjoyment at home. The miso seasoning varies based on each establishment's preferences.The ""Atsugi Ton-zuke Noren-kai,"" formed by Atsugi's meat industry association and dining establishments, actively promotes the ton-zuke through participation in city events, organizing recipe contests in collaboration with university students, and more. Additionally, in efforts to revitalize the city, new products like the ""Atsugi Burger,"" featuring ton-zuke within an English muffin, have been developed and gained popularity. ## Ingredients - Ton-zuke (using store-bought version): ## Recipe 1. 1. Line a frying pan with hot cooking paper or aluminum foil, add a little salad oil, cover, and grill over medium heat to avoid burning. ## Provider Information provider : Recipe Source: Atsugi Ton-zuke Noren-kai ![Image](Not found)" "# Yokosuka kaigun curry (Yokosuka navy curry) ｜ Our Regional Cuisines **Cuisine Name**: Yokosuka kaigun curry (Yokosuka navy curry) **Region**: Our Regional Cuisines ## Main Lore Areas Yokosuka City ## Main Ingredients Used beef or chicken, carrots, onions, potatoes, curry powder, flour, rice ## History, Origin, and Related Events Curry rice is one of the most popular home-style dishes in Japan. One theory about its roots is that it was a military dish served in the Japanese Navy. During the Meiji era, the Japanese Navy, which mainly ate white rice, had a serious problem with beriberi, a condition caused by a lack of vitamins. To improve nutrition, the Royal Navy introduced a curry-flavored stew with a thickened sauce. It is thought that the reason for thickening the curry was to make it more compatible with rice and to prevent it from spilling on a rocking ship. By supplementing nutrition with curry rich in meat and vegetables, the number of cases of beriberi dropped dramatically. Eventually, retired soldiers returned to their hometowns and spread the naval-style curry and rice throughout Japan. Yokosuka Navy Curry,"" a modern reproduction of this military recipe, was born in Yokosuka City, which is closely associated with the Navy, in 1999 as part of the city's revitalization efforts. Now, more than 20 years after its birth, it has become one of the city's most famous dishes. ## Opportunities and Times of Eating Habits Regardless of the season, this dish is popular among men and women of all ages throughout the year. In addition to curry and rice, a wide variety of related products such as retort curry and curry bread are also available. In particular, there are more than 20 varieties of retort pouch curries, which are enjoyed by households throughout Japan. ## How to Eat Cut meat, carrots, onions, and potatoes into dice and fry them. Fry flour in beef fat in a frying pan, add curry powder, broth, meat and vegetables, simmer over low heat, season with salt. Serve over rice or chutney. Local restaurants that have been certified to serve this dish follow the Navy's nutritional balance in their menus, and offer Yokosuka Navy Curry with a salad and milk as a set meal. ## Efforts for Preservation and Succession Yokosuka City has been working on regional revitalization centering on Yokosuka Navy Curry since it declared itself a ""Curry City"" in 1999, and various events to enjoy curry such as the ""Yokosuka Curry Festival"" have been held, and a special website has been set up. Since ""Yokosuka Navy Curry"" is a registered trademark, it is necessary to be certified by the ""Curry Town Yokosuka Business Association Board of Directors"" in order to use the name on products. Currently (2021), more than 40 restaurants in the city serve Yokosuka Navy Curry. ## Ingredients - Rice: 600g - Beef: 200g - (A) Flour: 1 tbsp. - (A) curry powder: 2 tbsp. - Potatoes: 250g - carrot: 15g - (B) Onion: 300g - (B) Salad oil: 1 tbsp. - Butter: 24g - (C) Water: 550ml - (C) consomme: 2 pieces - Tomatoes (or tomato juice): 150 g - salt: 1／2 tsp. - pepper: a pinch - tomato ketchup: 1 tbsp. - Worcestershire sauce: 1 tsp. - garam masala: as needed - Red Pepper: as needed ## Recipe 1. 1. Cut beef into bite-sized pieces and season lightly with salt and pepper. Put into a plastic bag with A and dust well. 2. 2. Peel potatoes, cut into 5 mm cubes, soak in water and drain. Cut carrots and onions into 5 mm cubes. 3. 3. Put (B) in a heatproof dish and heat in a microwave oven at 600W for 5 minutes. 4. 4. Put butter in a pan and cook 1 side at a time over medium heat. 5. 5. When the meat is done, add 2 and fry, then add 3. 6. 6. Add (C), bring to a boil, remove the liquid, add the chopped tomatoes, and simmer over low heat for 20 minutes. 7. 7. Add salt and pepper, tomato ketchup and Worcestershire sauce. Serve and add garam masala and red pepper to taste. In principle, Yokosuka Navy Curry is served as a set of three items: curry rice, salad, and milk. ## Provider Information provider : Nagomikai, Kanagawa Prefecture Dietary Improvement Promotion Organization ![Image](Not found)" "# Herahera dango ｜ Our Regional Cuisines **Cuisine Name**: Herahera dango **Region**: Our Regional Cuisines ## Main Lore Areas Yokosuka City, central part of the prefecture ## Main Ingredients Used Light flour, white bean flour, red bean paste ## History, Origin, and Related Events Ankoromochi is a flat dumpling made of wheat flour and shiratama (white bean curd) flour with an (sweet) bean paste. With its simple taste, it is a local dish that has been enjoyed by people of all ages, from children to the elderly. There are various theories as to the origin of its name, such as ""because of its crushed flat shape"" or ""because it resembles a spatula, a tool used in the fishing industry.On Sashima Island, during the summer boat festival that has been held since the Edo period, hera hera dumplings are offered along with the ""Sashima Gofuneuta,"" an important intangible folk cultural property of Yokosuka City, and the local sea bream, a specialty of Sashima Island. Families also make spatula dumplings for the Boat Festival, offer them to the altar, and enjoy the taste with their relatives who gather around. In Serizawa, Zama City, they have also been eaten as a snack by farmers for a long time. ## Opportunities and Times of Eating Habits In the Sashima area, it is often eaten during the summer when a boat festival is held. ## How to Eat Knead wheat flour and shiratama flour with water, then tear into dumplings, spread flat, and boil in boiling water. Drain off the water from the boiled dumplings, and then mix the bean paste into the dumplings well.The flavor of the dumplings varies from region to region and from household to household, such as mixing an egg with the flour, or mixing the dumplings with Mitarashi red bean paste instead of red bean paste. ## Efforts for Preservation and Succession Local confectionery stores sell it as a product, and it was once included in school lunches as a local dish. Currently, it is made in each household and passed down from generation to generation. ## Ingredients - weak flour: 250g - water: 150cc - strained bean paste: 250g ## Recipe 1. 1. Knead flour with water until it becomes as soft as an earlobe, and let it rest for about 30 minutes. 2. 2. Boil plenty of water in a saucepan, and pour in the dough, stretching it flat with the palm of your hand or fingertips to a size of 5 cm. 3. 3. When all the dough is added, add water. When the water boils again, turn off the heat and let sit for 2 to 3 minutes. 4. 4. Remove the wet ingredients from the dough by quickly running it under water, drain off the water, and mix well with the koshi-an (sweetened red bean paste). ## Provider Information provider : Yokosuka Hayama Agricultural Cooperative Association ![Image](Not found)" "# Nama shirasu don (Fresh shirasu rice bowl) ｜ Our Regional Cuisines **Cuisine Name**: Nama shirasu don (Fresh shirasu rice bowl) **Region**: Our Regional Cuisines ## Main Lore Areas Shonan area ## Main Ingredients Used Fresh shirasu, rice ## History, Origin, and Related Events Fresh raw shirasu (baby sardines) on vinegared rice (or white rice) is served on top of a bowl of rice. It is a well-known specialty of the Shonan area, including Chigasaki, Kamakura, and Enoshima.Shirasu are young sardines. Boiled shirasu is called ""kama-age shirasu"" and sun-dried shirasu is called ""shirasu-boshi."" Nama-shirasu, as the name implies, is raw unprocessed shirasu. Fresh shirasu lose their freshness quickly and can only be eaten on the same day of landing.In the Shonan area, shirasu fishing was already practiced during the Edo period. In the beginning, it was common to process the shirasu into ""tami-iwashi,"" which was spread out in a rectangular box and dried in the sun, and kama-age shirasu was only for fishermen's private consumption. With the development of kettle cooking and refrigeration technology, kama-age shirasu and raw shirasu came to be processed and sold directly, and became popular as a local specialty. The fishing grounds are located in Sagami Bay in the southern part of the prefecture. Because the fishing grounds for shirasu are formed near the coast, it is possible to land the fish quickly and with excellent freshness. Most of the fishermen in Kanagawa Prefecture are involved in the entire process from fishing to processing and direct sales, and the freshness and flavor of the shirasu are well known. ## Opportunities and Times of Eating Habits The fishing season lasts about 10 months, from March 11 to December 31. Shirasu can be caught almost year-round, but the peak season for catching shirasu is in spring and fall, when sardines are at their spawning peak. The fishing season is closed from January 1 to March 10. ## How to Eat Place fresh shirasu on top of vinegared rice, add soy sauce and eat. It can be served with nori, shiso leaves, chopped green onions, egg yolk, etc. as condiments, or seasoned with mentsuyu, ponzuyu, ginger soy sauce, etc., depending on the restaurant or household. ## Efforts for Preservation and Succession It is served at restaurants along the Sagami Bay coast, mainly in Shonan. In recent years, fresh shirasu has been sold at local markets and supermarkets, increasing opportunities to enjoy it at home.Shonan Shirasu"" is the generic name for the shirasu caught in Sagami Bay, and it is also promoted as a tourism resource, being selected as one of the ""Kanagawa Brand"" agricultural, forestry, and marine products of the prefecture, which aims to improve quality, and as one of the ""100 Best Products of Kanagawa"". The Kanagawa Prefecture Shirasu Seine Fishery Liaison Council (commonly known as the Shirasu Council), established by fishermen, is making efforts to promote Shonan Shirasu and enhance its image through such means as a blog that provides information on fishing conditions and direct sales, and the creation of an official song ""Shirasu MY LOVE"" by the Council. ## Ingredients - Rice: About 2 cups of rice - Fresh shirasu: about 50g - grated ginger: Appropriate amount - soy sauce: Appropriate amount - Egg yolk or quail egg: 1 - Any condiments of your choice (green onion, minced radish, shiso leaves, white sesame seeds, etc.): ## Recipe 1. 1. Serve hot rice in a bowl. 2. 2. Sprinkle raw shirasu over the rice. 3. 3. Place an egg yolk or a quail egg in the center. 4. 4. Add condiments of your choice. 5. 5. Drizzle soy sauce over the top and finish with grated shoga (Japanese ginger). ## Provider Information provider : ""Kattobi"" ![Image](Not found)" "# Oyama no tofu ryori ｜ Our Regional Cuisines **Cuisine Name**: Oyama no tofu ryori **Region**: Our Regional Cuisines ## Main Lore Areas Oyama area, Isehara City ## Main Ingredients Used Tofu ## History, Origin, and Related Events Oyama, located 1,252 meters above sea level and part of the Tanzawa Oyama National Park, is famous for its tofu, which makes use of the good quality water of the Tanzawa mountain range. Tofu is very soft with high water content and has a light flavor. Because it can be easily combined with any ingredients, a variety of tofu dishes are served in local households, but the two most popular are ""chilled tofu"" and ""yudofu,"" which allow the flavors of the ingredients to be enjoyed as they are.Because Mt. Daisen receives steam from Sagami Bay and is prone to rain, it is also called ""Mt. Since it was possible to make a round trip from Edo (Tokyo) in three to four days without passing through a barrier, many commoners visited the mountain during the Edo period to pray for rain and prosperous business. When the population of Edo was 1 million, as many as 200,000 people visited Oyama in a single summer.Daisen's tofu was first made using soybeans donated from various places and local fresh water. There is an anecdote that in the old days, visitors to Mt. Oyama during the height of the hot summer would slurp tofu in the palm of their hands as they walked around the mountain. Tofu dishes were also served to worshippers at nearby inns, where they were greatly appreciated and eventually became a local specialty.In 2016, the Agency for Cultural Affairs recognized the "" Oyama Pilgrimage"" as a Japanese Heritage Site, and tofu cuisine is one of the components of the Japan Heritage Site. ## Opportunities and Times of Eating Habits Tofu can be enjoyed regardless of the season. Oyama Tofu has become an indispensable ingredient in the daily diet of households throughout the city, and a wide variety of tofu dishes are enjoyed. In addition to ""chilled tofu"" and ""yudofu,"" other popular dishes include ""shirato (tofu paste),"" in which tofu is mixed with seasonal ingredients such as local wild vegetables and persimmons, and ""tofu dengaku,"" in which drained tofu is grilled and served with miso sauce. ## How to Eat For ""chilled tofu,"" tofu is sliced and placed on a plate. For ""yudofu,"" tofu is placed in a pot of boiling soup stock and other ingredients of your choice. Both are served with soy sauce, ponzu (Japanese citrus juice), or other seasonings and condiments of your choice. ## Efforts for Preservation and Succession Oyama Tofu is produced mainly by local independent tofu stores and consumed mainly locally. In addition to being consumed on a daily basis in every household, a wide variety of tofu dishes are served at local inns and restaurants.Every year in mid-March, the "" Oyama Tofu Festival"" is held, where visitors are served hot tofu made in a large pot 4 meters in diameter, and a variety of tofu-related events are held, such as a quick-eating contest and a handmade tofu-making experience. ## Ingredients - Tofu: 1 - Yuzu miso or sesame miso (see below for how to make): As needed ## Recipe 1. 1. Do not use freshly made Oyama Tofu, but let it sit in the refrigerator overnight (or 2 or 3 days). Wrap the tofu in a cloth, press down with a weight, and let drain overnight. If you don't have time, 2 hours or more is acceptable. 2. 2. Cut off the ends of the tofu, cut each piece into 6 equal pieces, and skewer. 3. 3. Line a wire mesh with aluminum foil, place crosswise side up, and heat over a flame. 4. 4. When it starts to puff up a little, turn it over. Cook for about 4 minutes on each side (to get a slightly charred surface). 5. 5. When both sides are well browned, brush with soybean paste and grill until the miso is just about ready. Arrange two skewers on each plate.[Yuzu Miso](Materials)1 yuzu, 90g sugar, 45g miso (02時01分 ratio of sugar to miso), sake to taste[How to cook]Add sake a little at a time to thicken the mixture.[Sesame paste](Materials)15g sesame paste, 100g miso, 200g sugar, sake a little[How to cook]Add sugar and soybean paste to the sesame seeds, knead well, and add sake to thicken. ## Provider Information provider : Kankiro Restaurant ![Image](Not found)" "# Kenchin jiru ｜ Our Regional Cuisines **Cuisine Name**: Kenchin jiru **Region**: Our Regional Cuisines ## Main Lore Areas Kamakura, all over Japan ## Main Ingredients Used konnyaku, burdock root, lotus root, carrot, daikon radish, taro, tofu, dried shiitake mushroom, komatsuna ## History, Origin, and Related Events This dish is made by frying daikon radish, carrots, and other vegetables in oil and then simmering them. There are various theories as to its origin. One theory is that the Japanese word ""makijen,"" a type of Chinese vegetarian cuisine known as fucha, became Japanese, while another says that ""Kencho soup"" made at Kenchoji Temple in Kamakura came to be called ""Kenchin Jiru"" at some point.Kenchin Jiru is now served in many parts of Japan, but it has been served at Kenchoji Temple for more than 700 years, and according to one theory, it spread throughout the country as monks trained at Kenchoji Temple were dispatched to various regions. Kenchoji's Kenchin Jiru is a vegetarian dish, which means that no animal products are used, and the broth is made from kelp and shiitake mushrooms. Despite its image as a vegetarian dish, Kenchin Jiru is made from vegetable scraps left over from other vegetarian dishes, which is why so many vegetables are used in Kenchin Jiru.Kenchin-jiru is made with tofu, which is said to have originated when the first abbot of Kenchoji Temple picked up tofu that had been dropped by ascetic monks, washed it, and put it in the soup. ## Opportunities and Times of Eating Habits Tofu is eaten throughout the year, but it is especially popular during the cold season because of its use of root vegetables and the fact that it is a warm soup. In some areas of the Kanto region, it is sometimes eaten in conjunction with seasonal events such as Setsubun and Ebisu-ko. ## How to Eat Cut konnyaku and vegetables into bite-size pieces. Saute the chopped ingredients in sesame oil, add broth, and simmer over low heat. When the vegetables become soft, add salt and soy sauce, simmer further, and add tofu, breaking it up with your hands. Various arrangements of ingredients are made depending on the households and regions. ## Efforts for Preservation and Succession In addition to being commonly made at home, it is also served at restaurants in various regions.At the Kencho Festival held at Kenchoji Temple in 2018 and 2019, Kenchin Jiru made in a large pot was served to visitors. At the Kenchoji Setsubun Festival held every February, Kenchin Jiru is also served at the meal for those who participate in the bean-throwing ceremony as lucky men and women.In addition, Kenchin Jiru is served three times a year as a local dish at elementary school lunch programs in Kamakura City. ## Ingredients - daikon radish: 40g - carrot: 30g - lotus root: 30g - burdock root: 30g - taro: 30g - Black konnyaku: 1／8 sheet - Dried shiitake mushrooms (Shojin Dashi stock): 2 or 3 pieces - momen tofu: 1／6 - Daikon radish leaves (or komatsuna): a pinch - Shojin Dashi stock: 400 ml - sesame oil: 2 tbsp. - soy sauce: 1 and 1／3 tbsp. - salt: Appropriate amount - mirin: a pinch - sake: a pinch ## Recipe 1. 1. Make Shojin dashi stock (see below for recipe). 2. 2. Cut daikon radish, carrot and lotus root into chunks (do not peel). 3. 3. Cut burdock root into thin strips and cut into half-moon slices (only wash the mud off, do not peel). 4. 4. Peel and cut taro bite-sized pieces, then rinse with salt to remove any sliminess. 5. 5. Take out dried shiitake mushrooms when the shiitake mushrooms become soft, remove the stones from the mushrooms and chop. 6. 6. Boil konnyaku, pierce with chopsticks, and tear into bite-sized pieces with a teacup or spoon. Dry konnyaku in a pan and pat dry to soak up the flavor. 7. 7. Drain the tofu and remove as much water as possible. 8. 8. Boil daikon radish leaves (or komatsuna) and cool in ice water. Remove water and cut into small pieces. 9. 9. Heat sesame oil in a pan and saute konnyaku, burdock root, lotus root, carrot, daikon radish, and taro, in that order. Add a little cooking sake. 10. 10. When the vegetables have absorbed the oil and are slightly cooked, add the dashi broth. Add dried shiitake mushrooms at the same time. 11. 11. Remove the scum while adjusting the heat so that it does not boil over. 12. 12. Once the vegetables are cooked, simmer over low heat for 1 to 2 hours. 13. 13. Season with salt, soy sauce and mirin. (After the salt is blended, add the soy sauce and season a little more strongly.) 14. 14. When the vegetables are well seasoned, add the tofu, breaking it up with your hands (low heat). 15. 15. After seasoning, add a little sesame oil to give the dish an aromatic finish. 16. 16. Serve in bowls. Finally, garnish with a little green radish leaves.[Shojin Dashi stock]Materials (900 ml)10 cm dried kelp, 2-3 dried shiitake mushrooms, 1000 ml water[How to cook]Cut kelp into 2 cm cubes. Put water, kelp, and shiitake mushrooms in a pot and refrigerate overnight.Put the pot on the fire and scoop out the scum. Simmer over low heat for 30 minutes to 1 hour.Cool and store (place the pot in ice water and cool quickly). ## Provider Information provider : Kenchoji Temple ![Image](Not found)" "# Sankaku Chimaki ｜ Our Regional Cuisines **Cuisine Name**: Sankaku Chimaki **Region**: Our Regional Cuisines ## Main Lore Areas All of Niigata Prefecture ## Main Ingredients Used Glutinous rice, bamboo leaf, igusa (=rush), kinako (Roasted soybean flour) ## History, Origin, and Related Events In Niigata Prefecture, there is a simple and rustic tasting "" Sankaku Chimaki"" that is rare in Japan. It is a simple chimaki made of glutinous rice wrapped in bamboo leaf, folded into a triangular shape, tied with igusa (=rush), and boiled slowly in plenty of hot water for two hours. It is served with kinako (￢￢=soybean flour) sprinkled on top. Although slightly less well known than sasa dango, chimaki is said to be the oldest chimaki in Japan. Books have documented the existence of triangular chimaki as far back as the Nara and Heian periods, and the ""Wamyoruijusho "" (a dictionary compiled between 931 and 938) describes the process of the recipe boiling it in lye.Bamboos were also used as preservative effect food in the old days because of their antiseptic properties, and were eaten in between farm work. After boiling, they could be kept in water for three to four days without becoming hard. Legend has it that Kenshin Uesugi, a warlord of the Warring States period, invented it as a portable food for warfare. ## Opportunities and Times of Eating Habits In the old days, every household in Niigata Prefecture made chimaki in the same way as bamboo grass dumplings. For people in Niigata Prefecture, chimaki speaking of say to be 90% ""Sankaku Chimaki"". ## How to Eat It is a very simple chimaki in terms of ingredients and eating method, and is served with kinako or anko (red bean paste). Since only glutinous rice is used, the taste of the ingredients can be enjoyed as it is. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Nowadays, households are less likely to make ""Sankaku Chimaki"", and fewer people are able to make ""Sankaku Chimaki"".It is sold at Japanese confectionery and rice cake stores, and in summer, it is sometimes served at local restaurants and inns. ## Ingredients - Glutinous rice: 300g - Bamboo leaves: 20 leaves - Igusa (=rush) or Suge (=sedge): 10 sticks - [Ingredient A] Kinako (Roasted soybean flour): 20g - [Ingredient A] Sugar: 16g - [Ingredient A]Salt: A little ## Recipe 1. 1. Soak glutinous rice in water overnight and drain in a colander. 2. 2. Soak the bamboo leaves and suge in boiling water, then rinse and wipe. 3. 3. Take one of the bamboo leaves and twist the center to make a triangular pouch. 4. 4. Place a small amount of rice in the bag, cover it with another bamboo leaf, fold the ends, and tie with a suge. 5. 5. Fill a pot with plenty of water and simmer over medium heat for 40 to 60 minutes, then drain. (25-30 minutes after water comes to a boil) 6. 6. Serve with a mixture of [ingredients A]. ## Provider Information provider : "" Shibata no Okazu: Local Ingredients and Dishes.""( Author:Council of Dietary Improvement Promotion Committee Members of Shibata City, Publication: Kaikosha) ![Image](Not found)" "# Sado no Nishime ｜ Our Regional Cuisines **Cuisine Name**: Sado no Nishime **Region**: Our Regional Cuisines ## Main Lore Areas Sado City ## Main Ingredients Used Alaska pollock, konjac(=yam cake), baked tofu, kombu(=kelp) ## History, Origin, and Related Events ""Sado no Nishime"" is a local dish eaten on Sado City in Niigata Prefecture, where broth is made from grilled flying fish and ingredients such as vegetables, kombu(=kelp), and grilled tofu are slowly simmered over a long period of time. Oden-style nishime is well seasoned and delicious. In some areas, pollack, squid, and fu are added. It is called ""nishime"" because it is boiled until there is no liquid left, and has been enjoyed by the islanders as a long-standing family favorite. Sado City has an image of seafood, but there is no shortage of vegetables, such as wild vegetables in the spring and bamboo shoots in the fall. Because of the abundance of ingredients, baked tofu is a must, but other than that, there is no set menu. In Sado City, yakitori is an indispensable dish for festivals and celebrations, and is served on a large platter. ## Opportunities and Times of Eating Habits It is the mainstay of Sado's festival cuisine, and is an indispensable dish not only for weddings and funerals, but also for year-end and New Year's celebrations, festivals, Obon, and other occasions when people gather. At spring and fall festivals, when onidaiko make the rounds of each household, each household serves its own ""nishime"". ## How to Eat It is a local dish made by simmering flying fish, a specialty of Sado Island, in a ""chin broth. Some families stew pollock in the broth. The fish is simmered many times until the liquid is reduced, allowing the flavor to soak into the fish. The flavor of the fish becomes more and more delicious as the days go by. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is sold as a side dish at supermarkets in Sado City, and at the end of the year, a wide variety of ingredients used for simmered dishes are lined up. ## Ingredients - Grilled alaska pollock: 3 - Dashi(=Japanese soup stock） (flying fish): 600ml - Grilled tofu: 2 tofu - Konjac(=yam cake): 2 - Kombu(=kelp): 1 roll - Sugar: As needed - Sake: As needed - ""Mirin(=sweet rice wine)"": As needed - Soy sauce: As needed ## Recipe 1. 1. Boil grilled Alaska pollock with sugar, sake, mirin, and soy sauce. 2. 2. Boil grilled tofu and Konjac in water. 3. 3. Make soup stock from flying fish and simmer 2 and kombu with sugar, sake, mirin and soy sauce. 4. 4. Arrange 1 and 3 on a platter. 5. 5. Boil the fish the day before. ## Provider Information provider : Niigata Prefecture Food Lifestyle Improvement Promotion Committee, Sado Branch ![Image](Not found)" "# Kensan Yaki ｜ Our Regional Cuisines **Cuisine Name**: Kensan Yaki **Region**: Our Regional Cuisines ## Main Lore Areas All of Niigata Prefecture ## Main Ingredients Used Rice, miso ## History, Origin, and Related Events Kensan-yaki is a local dish of grilled rice balls topped with ginger miso or sweet miso. It is also called ""kensashi-yaki,"" ""kenshin-yaki,"" or ""kensayaki."" The name is said to have originated when Kenshin Uesugi used to eat rice balls that had become cold and tough by stabbing them with the tip of his sword as food for his soldiers during war. In the old days, transportation was not well developed, so people had to travel on foot along snow-covered roads when returning to their hometowns. Therefore, it was late at night when they arrived at their parents' house. It is said that kensa-yaki was cooked on sunken hearth for the hungry daughters who were freezing in the cold. It could also be made into ochazuke (rice with green tea), which was often eaten as an evening snack after a long winter's night of chatting and drinking. Niigata Prefecture has a rich food culture centering on rice as a staple food, and many staple foods and snacks are made with rice, and kensan-yaki is one of them. ## Opportunities and Times of Eating Habits In the past, it was eaten as an evening meal after New Year's and New Year's guest drinking parties. Recently, it has also become an event food to celebrate the new rice harvest. ## How to Eat Spread miso on the rice ball and grill it on both sides in a frying pan, on a grill or in a toaster oven so that it does not burn. You can eat it as it is, or pour soup stock or tea to make chazuke. Recently, people enjoy it with different kinds of miso, such as yuzu miso, green onion miso, and sesame miso. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even now, it is occasionally prepared in households as a snack or a nighttime meal. ## Ingredients - Rice: 640g (80g x 8 pieces) - Miso: 3 tbsp. - Sugar: 1／2 tbsp. ## Recipe 1. 1. Mix miso and sugar to make sweet miso paste. 2. 2. Divide the rice into 8 equal portions, roll into flat, round balls, and quickly grill on both sides in a frying pan, on a grill, or in a toaster oven. 3. 3. Spread sweet miso paste on the rice balls and grill until golden brown. You can add ginger miso, yuzu miso, sansho miso, etc. as you like. ## Provider Information provider : "" Niigata no Okazu: Regional Ingredients and Dishes.""( Author：Niigata Prefecture Dietary Improvement Promotion Committee Council, Publication: Kaikosha) ![Image](Not found)" "# Tare Katsu Don (Sauced BBQ Pork Bowl) ｜ Our Regional Cuisines **Cuisine Name**: Tare Katsu Don (Sauced BBQ Pork Bowl) **Region**: Our Regional Cuisines ## Main Lore Areas All of Niigata Prefecture (Kaetsu Area) ## Main Ingredients Used Rice, Pork ## History, Origin, and Related Events ""Tare Katsu Don"" is a dish where freshly fried thin pork cutlets are placed on top of rice and drizzled with a sweet and savory soy-based sauce. It doesn't include a scrambled egg topping. This simple dish features a unique characteristic of having two or more cutlets placed on a single bowl. The pork used in this dish is thinner than the typical pork cutlet found in other katsudon dishes, and it is coated with a light batter. In the port town of Niigata, which flourished during the Edo period through Kitamae-bune (northern-bound ships), there is an area known as ""Furumachi"" where eateries and entertainment districts line the streets, preserving the nostalgic atmosphere. The western cuisine culture also thrived early on, with Western-style restaurants lining the stalls in Nishi-Hori. The origin of ""Tare Katsu Don"" is associated with one of the early established longstanding restaurants in this area. It is said to have originated in the early Showa period when the bold idea of generously pouring soy sauce-based sauce over the modern dish of cutlets and placing it on rice was introduced. The popularity of ""Tare Katsu Don"" quickly spread, becoming ingrained in Niigata city. Disciples who trained in these long-established shops went on to open their own establishments, and the ""Niigata-style katsudon"" has now become a local favorite, especially known as one of Niigata city's regional specialties and a soul food for the citizens. ## Opportunities and Times of Eating Habits It is enjoyed throughout the year and is a regular part of daily meals. Each restaurant may have its unique twists, and many establishments take pride in using high-quality ingredients such as pork, soy sauce, and rice. ## How to Eat You thinly coat thinly sliced pork with fine bread crumbs and deep-fry it. Once fried, you dip the freshly fried cutlet into a sweet soy-based sauce, often made with soy sauce, mirin, and sugar. Finally, you place the katsu on top of a bed of rice and enjoy. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is available in restaurants, and you can often choose the number of cutlets and the type of coating. ""Tare Katsu Don"" is also available for mail order and as a souvenir. Some people also make it at home. ## Ingredients - Pork (preferred cut): 16 slices (1 slice: 30g) - Wheat flour: As needed - Eggs: As needed - Bread crumbs (fine): As needed - Frying oil: As needed - Rice: As needed - [Seasonings A] Soy sauce: 80ml - [Seasonings A] Mirin(sweet rice wine): 80ml - [Seasonings A] Sake: 80ml - [Seasonings A] Sugar: 30g - [Seasonings A] Kombu (kelp): 10cm ## Recipe 1. 1. Coat each pork slice with wheat flour, dip in beaten eggs, and then coat with fine bread crumbs. 2. 2. Combine all the ingredients for seasoning A in a pot, and bring it to a boil for about 1 minute. 3. 3. In a separate pot, combine Seasonings A (soy sauce, mirin, sake, sugar, and kombu). Simmer until sugar dissolves, then cool. 4. 4. Fry 2 in oil heated to 170-180 degrees Celsius for 3-4 minutes. Dip the freshly fried 2 into 3, then place it on top of a bowl of rice that has been served in a bowl. ## Provider Information provider : ""A Taste of Niigata to Convey Vol.2"" (Niigata City) ![Image](Not found)" "# Zuiki no Suzuke (Taro Stalk Pickles) ｜ Our Regional Cuisines **Cuisine Name**: Zuiki no Suzuke (Taro Stalk Pickles) **Region**: Our Regional Cuisines ## Main Lore Areas All of Niigata Prefecture ## Main Ingredients Used Zuiki (=stalk of taro potato), Vinegar ## History, Origin, and Related Events ""Zuiki"" refers to the petiole (stalk) of a type of taro called ""Yatsugashira."" It is a summer vegetable that has been enjoyed in various regions across the country for a long time. In Niigata, it is cultivated extensively in the Shinano River basin and paddy field areas. Harvesting starts as early as June and continues until September. It is designated as Nagaoka vegetables, Joetsu vegetables, and Kashiwazaki vegetables. ""Zuiki no Suzuke,"" which is zuiki pickled in vinegar, is a traditional dish in Niigata Prefecture and has been enjoyed for a long time. In addition to pickling in vinegar, zuiki is also dried for preservation, and the dried zuiki is used in dishes like zoni (soup containing mochi) and nimono (simmered dishes). The stalk of Yatsugashira contains purple anthocyanin on its surface. When pickled in vinegar, it reacts with acid and turns into a vivid color. Pickling in vinegar extends its shelf life, making it a preserved food. If you heat the pickling solution to prevent mold growth, it can last for about three months. Its refreshing taste makes it perfect for the hot summer season, and it has been cherished as a local dish that reflects the season for a long time. ## Opportunities and Times of Eating Habits The pickled dish is made during the summer when fresh petioles are available. Because it takes on a vivid color when pickled in vinegar, it is also enjoyed during the New Year's season. In addition to pickling in vinegar, dried zuiki can be used in various ways, such as adding it to zoni (soup containing mochi) or using it in soup dishes and simmered dishes. ## How to Eat Fresh zuiki has a strong bitterness, and peeling it can darken your hands. Therefore, it is recommended to soak it in water to remove bitterness before cooking. Another method is to add a small amount of vinegar to the boiling water when boiling it. After boiling the zuiki, it is immersed in a mixture of vinegar, sugar, and salt that has been boiled and then cooled while the zuiki is still hot. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In the past, it was commonly made in households, but nowadays, many people buy zuiki pickled in vinegar from local markets or direct sales outlets, as it has become readily available. ## Ingredients - Fresh Zuiki (stems of taro potato): 250g - Ginger: 1 - [Seasoning A (Awase-zu)(sweet and sour dressing)] Vinegar: 1／2 cup - [Seasoning A (Awase-zu)(sweet and sour dressing)] Sugar: 1／2 cup - [Seasoning A (Awase-zu)(sweet and sour dressing)] Salt: 1／2 tbsp. ## Recipe 1. 1. Bring the seasoning A to a boil in a small saucepan. Once the sugar has dissolved, remove it from heat and let it cool. 2. 2. Peel the zuiki, soak it in water for about 30 minutes to remove bitterness. 3. 3. Boil 2 in boiling water. Be careful not to overcook. Once boiled, strain and cut into 3cm lengths. 4. 4. Soak 3 in the seasoning from step 1 while it's still hot. Chill well and serve ## Provider Information provider : ""A Taste of Niigata to Convey"" (Niigata City) ![Image](Not found)" "# Hoshidaikonzuke (Pickled Dried Daikon Radish) ｜ Our Regional Cuisines **Cuisine Name**: Hoshidaikonzuke (Pickled Dried Daikon Radish) **Region**: Our Regional Cuisines ## Main Lore Areas Prefecture wide. ## Main Ingredients Used Daikon, Carrots, Kombu, Dried squid, Herring roe ## History, Origin, and Related Events In the Niigata prefecture where it snows heavily, 「pickled dried daikon radish」is a preserved food made to last throughout the winter. A representative dish of the Joetsu region, it is also known as 「hari hari pickles」due to the crunchy ‘hari hari’ sound it makes when eating it. However, the Niigata prefecture’s 「pickled dried daikon」 is slightly different from the「hari hari pickles 」found in other prefectures as it doesn’t use vinegar. Furthermore, whilst the pickles are also similar to Matsumaezuke, the latter doesn’t use any dried daikon radish. Apart from dried daikon radish, the dish also includes carrot, kombu and dried squid. You can also find herring roe mixed in and used as a dish in Osechi (traditional New Year foods) on New Years Day. Thanks to the kombu and dried squid, the longer you pickle the dish, the more umami it produces and the more delicious it becomes.When it comes to pickles enjoyed during Niigata’s winters, 「pickled dried daikon radish」comes to mind first. As winter approaches, you’ll easily be able to spot radishes being hung to dry from the eaves of all households. ## Opportunities and Times of Eating Habits Using daikon radish harvested during the fall and winter, the dish was made as a preserved food to be used during New Years. ## How to Eat Using a thinner daikon radish, peel the daikon and cut into 4 or 6 long strips and hang to dry. Rinse the dried daikon radish with boiling water and cut into pieces 5-6cm in thickness. To the daikon, add herring roe with salt removed and thinly sliced kombu, carrot and squid. Pickle in a mixture of soy sauce, mirin and cooking sake. To bring out the most flavor, turn off the flame right before the mixture comes to a boil. Add a finishing touch of walnuts on top as another way to enjoy the dish. ## Efforts for Preservation and Succession The dish is currently made in households and can be found at supermarkets within the prefecture and can also be purchased online. ## Ingredients - Dried daikon radish: 80g - Carrot: 40g - Diced Kombu: 10cm - Dried Squid: Approx. 2cm - Herring Roe (small): One piece - Cooking sake: 3 tbsp. - Mirin: 150ml - Soy sauce: 150ml - Ginger: Appropriate quantity ## Recipe 1. 1. For thin daikon radish, peel and hang to dry. For larger daikon radish, break into smaller pieces and hang to dry. 2. 2. Rehydrate the dried daikon radish in water and cut into small one-bite pieces. 3. 3. Slice the carrot, kombu and dried squid into thin strips. Remove salt from herring roe. 4. 4. Place all ingredients into container. 5. 5. Add cooking sake, mirin and soy sauce to pot and heat. 6. 6. Once the mixture cools down, add ginger and pour mixture into container with ingredients. 7. 7. Mix ingredients and mixture. ## Provider Information provider : 「Niigata’s traditional dishes」(Niigata committee for improved eating habits) ![Image](Not found)" "# Nina ｜ Our Regional Cuisines **Cuisine Name**: Nina **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Taina and uchimame ## History, Origin, and Related Events Nina is a local dish made by boiling salted vegetable leaves and was eaten as a common household dish in Niigata Prefecture. Taina is mainly used. Taina was introduced from China in the early Meiji period and was bred to be adapted to Niigata. It is widely used as one of the Nagaoka vegetables. Depending on the region, nozawana or radish leaves are used as well. Nozawana is used in the Uonuma and Joetsu regions. A long time ago, each household would pickle them in autumn and eat them during winter when there were no green vegetables.For salted taina, remove the salt before cooking. Cut the desalted taina into bite-sized pieces, stir-fry in oil, and simmer in dashi stock, soy sauce, or miso. The standard ingredient added inside is uchimame, but other ingredients that can be put inside include carrots, burdock root, and fried tofu. Uchimame is made by pounding soybeans and crushing them into flat pieces. Wash the soybeans, soak them in lukewarm water at about 40 degrees for 10 minutes, drain the water in a colander, and place them on a hard board or stone mill (or flat stone). Pound each one with a mallet to a thickness of 2 to 3 mm. Unlike when they are whole beans, they are thinner and cook quickly, so they are also used in stews, stir-fries, vinegared dishes, miso soup, and so on.In addition, the dashi stock varies depending on the household, such as using dried sardines, dried bonito flakes, or dried scallops, and the single term “nina” can refer to many different variations, from the cooking method to the selection of ingredients. ## Opportunities and Times of Eating Habits In Niigata Prefecture, the fields are completely covered in snow in winter, making it impossible to harvest any vegetables. For this reason, it seems that since ancient times, people had no choice but to rely on dried leaves and salted vegetables for green vegetables in winter, and in that sense, this dish retains its traditional flavor. ## How to Eat Boil the salted taina and once it is boiled, turn off the heat and leave for about an hour to remove the salt. The key is to leave just the right amount of salt, as removing too much salt will make it tasteless. For seasoning, soy sauce or miso is often used, and sometimes sake lees are added. ## Efforts for Preservation and Succession Although it is less common to make salted taina at home than before, “nina” is still made and eaten. Taina and salted taina can be obtained from supermarkets in Niigata or directly from the farm, and in recent years, desalted “taina boiled in water” has been developed, making it easier to make nina. Additionally, in Nagaoka City, February 7th is designated as “Nina Day”, and classes are held on how to make nina. ## Ingredients - Salted taina: 500g - Uchimame: 50g - Salad oil: 3 tbsp. - Dashi stock: An appropriate amount - Miso: Just a little ## Recipe 1. 1. Boil the salted nina to remove the salt. Once boiled, turn off the heat and leave for about an hour. 2. 2. Cut the drained 1 into 3 cm pieces, stir-fry in oil, add dashi stock, and simmer. If you like, you can add fried tofu, taro, carrots, etc. 3. 3. Add the uchimame and miso to 2 and season. ## Provider Information provider : “Niigata’s Side Dishes: Local Ingredients and Dishes” (Author: Niigata Prefecture Dietary Improvement Promotion Committee, Publisher: Kaikosha) ![Image](Not found)" "# Kurumafu no Nimono (Simmered Kurumafu) ｜ Our Regional Cuisines **Cuisine Name**: Kurumafu no Nimono (Simmered Kurumafu) **Region**: Our Regional Cuisines ## Main Lore Areas The Kaetsu region ## Main Ingredients Used Kurumafu, white eggplant, and green beans ## History, Origin, and Related Events Fu is a processed food whose main ingredient is gluten and is made by kneading wheat flour with water. It is said to have been brought to Japan by a monk who went to China for training in the early Muromachi period (1393-1573), and it was brought to Niigata by a Kitamae ship that stopped by in the late Edo period, thus beginning the transmission of processing technology manufacturing.There are various kinds of fu in various parts of the country, but the most popular one in Niigata is “kurumafu.” Kurumafu is made by wrapping kneaded dough around an iron rod and baking it while rotating it like Baumkuchen, then layering the dough two or three times and baking it. It is characterized by its donut-like shape and is said to have gotten its name from the fact that it resembles a wheel when sliced into rings. Three-layer rolls are common, and four-layer rolls are rare because they require more time and effort. To stabilize the quality of the fu, it is left to rest for one to two days, then cut into short pieces, steamed to soften them, and then cut into rings and dried. It takes at least three days to dry and up to five days during periods of high humidity such as the rainy season. Because it takes nearly a week to complete this process, only a few companies in Niigata Prefecture currently make four-layer kurumafu. ## Opportunities and Times of Eating Habits Nowadays, it is eaten on a daily basis, but in the past, fu was eaten on special occasions because wheat was scarce and expensive. It is also said to have been prized as a valuable protein source during the winter because it can be stored for long periods of time. It is a standard ingredient in Shojin ryori, and in the Echigo region, it was used for simmering at events. ## How to Eat Soak the fu in tepid water or hot water before cooking. You can use tepid water, but if you rehydrate it with hot water, it will puff up and have a better texture. You can make as many different types of dishes as you can think of, such as boiled, stir-fried, and deep-fried dishes. Fu goes well with oil and is delicious when boiled with pork belly or fried tofu. Even when boiled, it does not fall apart easily and absorbs plenty of the broth for a chewy texture. ## Efforts for Preservation and Succession It is still often made in every household for everyday meals. It is served as part of school lunches in Nagaoka City, and “braised kurumafu” is a popular menu item. It is also sold in supermarkets. ## Ingredients - white eggplants: 4 (700g) - kurumafu: 4 (40g) - green beans: 8 (24g) - Sugar: 3 tbsp. - Soy sauce: 4 tbsp. - Salt: 1 tsp. - [Dashi soup (1300ml)] Water: 1700ml - [Dashi soup (1300ml)] Bonito flakes: 25g - [Dashi soup (1300ml)] Dried sardines: 25g ## Recipe 1. 1. Cut the white eggplants in half lengthwise and make hexagonal incisions on the skin side. If you cannot find white eggplants, you can use round eggplants instead. Soak the kurumafu in water and cut them in half. 2. 2. Remove the fibrous strings from the green beans, boil them briefly, and soak them in tepid water. 3. 3. Put the dashi soup, seasonings, and white eggplants into a pot and heat. Once it boils, reduce the heat to medium, cover, and simmer for about 15 minutes. (Until the eggplants are cooked) 4. 4. When the white eggplants are cooked, add the drained kurumafu and simmer over low heat for about 7 to 10 minutes. 5. 5. Turn off the heat and let the white eggplants and kurumafu soak in the flavor. 6. 6. Once the flavor has been soaked up, serve in a bowl and garnish with green beans for color. ## Provider Information provider : Niigata Prefecture Niigata Regional Promotion Bureau ![Image](Not found)" "# Kanzuri ｜ Our Regional Cuisines **Cuisine Name**: Kanzuri **Region**: Our Regional Cuisines ## Main Lore Areas Joetsu region ## Main Ingredients Used Chili pepper, rice koji, yuzu, salt ## History, Origin, and Related Events Kanzuri, a traditional fermented seasoning from Myoko City (formerly Arai City) in Niigata Prefecture, is also written in Japanese characters meaning “made in the cold” because it is made on the coldest day of the year. It is said that Kenshin Uesugi, a military commander in the Sengoku period, brought in the precious chili peppers from Kyoto and distributed them to farmers. It was initially made simply by mixing ground chili pepper with miso. Myoko City is located in the Joetsu region of Niigata Prefecture, adjacent to Nagano Prefecture. It snows a lot in this area, even being designated as an area with especially heavy snowfall. Therefore, it is said that Kanzuri was eaten to warm their bodies that were completely frozen in the extreme cold. Kanzuri is prepared in the coldest time of the year (around January 20th) through the process of Kanzarashi (meaning exposing to cold) which involves placing the salt-pickled chili pepper on the snow and drying it under the sun. It is also called Yukisarashi (meaning exposing to snow) as bright chili peppers are neatly arranged on top of pure white snow. Locally grown chili peppers are aged and fermented for three years after they are exposed to the snow, ground, and mixed with rice koji, yuzu, and salt. Chili peppers that have been exposed to the snow lose their bitterness and have more umami flavor. Kanzarashi is performed for three to four days on sunny days. ## Opportunities and Times of Eating Habits Kanzuri Co., Ltd use its own unique manufacturing method to bring the rich flavor of ancient times to the present day. The unique taste of the traditional recipe is not only utilized in the traditional cuisine of the region but is widely favored by gourmets. It is used in homes and restaurants in Niigata Prefecture in dishes to enhance stamina or as an appetite booster in the summer, and as a great side dish to warm the body in the winter. ## How to Eat It can be added as a secret ingredient in hot pots, ramen, or pasta, paired with sashimi, and added to yakitori or dipping sauces. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is widely accepted as a unique seasoning not only as a souvenir of Niigata Prefecture, but also within the food industry of Japan. In addition, with the rise in popularity of Japanese food in recent years, it is gaining popularity as a traditional Japanese spice in many countries, including the United States. ## Ingredients - red pepper: - Rice koji: - Yuzu: - Table salt: 11% ## Recipe 1. 1. Plant in May (planting the seedlings). 2. 2. Harvest in August to November. 3. 3. Salt-pickled from August to November. 4. 4. Exposed to snow from January to February. 5. 5. The raw materials of Kanzuri are prepared in advance from February to March. 6. 6. Aged and fermented for 3 years. 7. 7. Packaging. 8. 8. Product is completed. ## Provider Information provider : Recipe provider: Kanzuri Co., Ltd. ![Image](Not found)" "# Zenmai (flowering fern) stew ｜ Our Regional Cuisines **Cuisine Name**: Zenmai (flowering fern) stew **Region**: Our Regional Cuisines ## Main Lore Areas Niigata Prefecture ## Main Ingredients Used Dried Zenmai ## History, Origin, and Related Events In the mountains, many wild vegetables are harvested in the springtime. It is said that wild vegetables grown under the snow are tastier and less bitter because when the snow melts, the acidity of the plants is removed. Zenmai or flowering fern is one of them, and when harvested in early spring and hung in the sun to dry, it was an especially useful as a preserved food in the wintertime. Since it can be used in a variety of ways, even stewing, Zenmai is indispensable food in Niigata prefecture. In the past, people used to pick these ferns from roads alongside rice paddies. Recently however, cultivation has become widespread, and the Murotani area of Oku-Aga town in East Niigata has become famous for Zenmai. Dried Zenmai is made from removing the fluff of the fern, boiling it, and then rubbing it by hand. The rubbing process is done over and over dozens of times over the period of two to three days. It is extremely tough work, but this helps break down the fibers and make the zenmai soft and tender. Raw zenmai is rarely used in cooking, and only what is needed of the dry zenmai is used after soaking with water. Some dishes are very simple, only using the zenmai fern, while others are bountiful and use many ingredients. During New Year’s, some people prepare boiled zenmai without cutting them, which is said to bring good luck. ## Opportunities and Times of Eating Habits Zenmai is harvested in early spring, but dried zenmai is eaten year-round. Known as “the king of wild vegetables”, Zenmai-nimono, or boiled Zenmai used to be the quintessential New Year’s dish. In the Uonuma region, it is simmered with sliced herring. ## How to Eat To rehydrate the zenmai, add the dried ferns and plenty of water to a pot and add heat. Right before it starts to boil, turn off the heat and leave it until it cools down. Change the water to remove any scum and repeat this process two or three times.Cut the rehydrated Zenmai into bite-size pieces, sauté in oil, and add dashi soup stock, soy sauce, mirin, sake, and sugar. Add shiitake mushrooms, carrots, or any other vegetables you’d like. Scallops or yaki-fu, which are baked wheat gluten slices in ring shapes from Niigata, can also be added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Zenmai is still often prepared at home. Dried zenmai is sold at stores selling wild vegetables or dried products, while boiled zenmai in water can be found sold at supermarkets. ## Ingredients - dried zenmai fern: 100g (turns into 350g when rehydrated) - dashi soup stock: 2 cups - soy sauce: 3 tablespoons - salt: 1／2 teaspoon - sugar: 1 tablespoon - mirin: 2 tablespoons ## Recipe 1. 1. Put the zenmai into a pot, add plenty of water. Bring the water to a boil and simmer over medium heat for around one minute. 2. 2. Remove the zenmai from the water immediately, and change the water for about 3 times over half a day to remove the scum. 3. 3. Pour in the dashi broth and the zenmai into a pot, bring it to a boil. Add sugar and cooking sake, cover with a lid and simmer for around 2 to 3 minutes. 4. 4. Add mirin, salt, and soy sauce, and then cover again with a lid and simmer for 5 more minutes. Turn off the heat and let the flavors soak. ## Provider Information provider : Recipe from: “Niigata Side Dishes: Local Ingredients and Cuisine” (written by: Niigata Prefectural Dietary Improvement Promotion Committee, published by Kaikosha) ![Image](Not found)" "# Sasazushi (Bamboo Leaf Sushi) ｜ Our Regional Cuisines **Cuisine Name**: Sasazushi (Bamboo Leaf Sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Joetsu Region ## Main Ingredients Used Rice, dried fern shoots, himetake bamboo shoots, salmon, nozawana, butterbur miso, egg, sweet vinegar-pickled ginger ## History, Origin, and Related Events ""Sasazushi"" is a traditional local dish from the Hokushinetsu region., In Niigata Prefecture, it is mainly enjoyed in the Joetsu region. While a similar dish in Ishikawa Prefecture called ""Oshizushi"" is made by pressing down on vinegared rice wrapped in bamboo leaves, Niigata's ""Sasazushi"" is made by placing vinegared rice on kuma bamboo leaves and arranging various ingredients and seasonings on top. In some areas of the Joetsu region, including cities like Myoko, Joetsu, and Itoigawa, bamboo leaves are folded in the shape of a winnowing basket to create a variation known as ""Mizushi.” Some areas even use special wooden boxes for layering.Traditionally, “Sasazushi” was prepared for special occasions, such as festival days or the Bon Festival when many people would gather. The styles of “Sasazushi” differ slightly between regions and households, with some variations adorning the sushi rice with colorful ingredients while others mix the ingredients with the rice. Making “Sasazushi” at home has become less common over the years since it can be a hassle to make.There are several theories about the origin of ""Sasazushi"" and how it came to both Niigata and Nagano Prefectures. One theory suggests that Uesugi Kenshin’s forces used bamboo leaves to serve rice in place of bowls in the mountains while battling Takeda Shingen during the Warring States period. Another theory suggests that residents of the Tomikura region in Iiyama, Nagano Prefecture, offered sushi wrapped in bamboo leaves to Uesugi Kenshin as he departed for the Battles of Kawanakajima. Furthermore, bamboo leaves have strong preservative properties, allowing its contents to be stored and consumed at a later time. It's said that Uesugi Kenshin himself actually carried rice wrapped in bamboo leaves while traveling.Tanabata is also known as the Bamboo Festival. In 2014, the Junior Chamber International Itoigawa submitted an application to the Japan Anniversary Association to designate July 7th as ""Itoigawa Tanabata Sasazushi Day."" This application was successfully approved and “Itoigawa Tanabata Sasazushi Day” is now an official commemorative day. The hope for this initiative is that people would rediscover the charm of Itoigawa by experiencing traditional local cuisine on Tanabata. ## Opportunities and Times of Eating Habits Sasazushi is a dish mainly prepared for special days and events, such as the Bon Festival or other festival days. The ingredients used are bursting with seasonal flavors, and include edible wild plants foraged from the mountains, freshwater and sea fish, and locally sourced vegetables. ## How to Eat Vinegared rice is placed on kuma bamboo leaves, and various seasoned ingredients and condiments are beautifully arranged. Edible wild plants such as bracken fern, bamboo shoots, and young fern shoots, as well as nozawana pickles, daikon miso pickles, walnuts, carrots, hijiki seaweed, shredded omelet, shredded fish cake, and red pickled ginger are commonly used.There are different ways of wrapping, including simply placing the sushi on the bamboo leaf, folding one side of the leaf to create a boat shape, folding it into a triangle, or bundling it like a Chinese rice dumpling with rush leaves. When eating, you can peel back the bamboo leaf and hold the sushi with your hands, allowing you to enjoy it without using chopsticks. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Sasazushi"" is considered a tourism resource, with locals from each region offering opportunities for tourists to experience making sasazushi. Additionally, “Sasazushi” is available for purchase in sushi restaurants, farmer’s markets, supermarkets. It is even available as a train station bento, like Joetsu’s ""Kubiki no Oshizushi"" bento, and is also sold in tourist facilities such as roadside rest areas. ## Ingredients - rice: 450g - salmon fillet: 60g - eggs: 2 - dried fern shoots: 15g - nozawana pickles: 80g - Vinegar-pickled ginger: to taste - bamboo leaves: 20-24 - hime-takenoko bamboo shoots (about 7cm each; store-bought is also acceptable): 8 shoots - butterbur miso (homemade or store-bought): 60g - [Seasoning A] sugar: 1 tablespoon - [Seasoning A] salt: 1 teaspoon - [Seasoning A] vinegar: 4 tablespoons - [Seasoning B] Sugar: to taste - [Seasoning B] Salt: to taste - [Seasoning B] Vinegar: to taste - [Seasoning C] Sugar: to taste - [Seasoning C] Salt: to taste - [Seasoning C] Mirin: to taste - [Seasoning C] Soy Sauce: to taste ## Recipe 1. 1. Cook the rice slightly firm, mix with Seasoning A to make sushi rice. 2. 2. Soak the dried fern shoots in water overnight to rehydrate, then simmer in a mixture of soy sauce, sugar, and salt until desired flavor is achieved. 3. 3. Season only the tender parts of the hime-takenoko bamboo shoots with soy sauce, sugar, mirin, etc. 4. 4. Steam the salmon, remove the skin and bones, then marinate it in Seasoning B's sweet vinegar mixture. 5. 5. Pre-salt the nozawana, chop finely, stir-fry in oil, then simmer to taste. 6. 6. Beat the eggs well, mix with sugar and salt, make thin omelets, and cut into thin strips. 7. 7. Blanch the bamboo leaves, drain excess water. 8. 8. On each bamboo leaf, spread about 30g of sushi rice in an oval shape. Place the respective ingredients on top and gently press. Arrange on a plate. Optionally, serve with vinegar-pickled ginger.Feel free to enjoy with other ingredients such as shiitake mushrooms or perilla leaves. ## Provider Information provider : Recipe source: ""Niigata's Side Dishes - Local Ingredients and Cuisine"" (by the Niigata Prefecture Food Improvement Promotion Committee, Published by Kaikosha) ![Image](Not found)" "# Kakiae namasu ｜ Our Regional Cuisines **Cuisine Name**: Kakiae namasu **Region**: Our Regional Cuisines ## Main Lore Areas All areas of Niigata Prefecture (Chuetsu and Kaetsu) ## Main Ingredients Used Kakinomoto (edible chrysanthemum), shirataki, lotus root, cucumber, dried shiitake, walnuts ## History, Origin, and Related Events “Kakiae namasu” is a local dish that uses reddish-purple edible chrysanthemums. The custom of eating chrysanthemum flowers is unique to the culture of the Tohoku region as well as Niigata Prefecture, and it is said that people began eating chrysanthemum flowers around the Edo period. Kakinomoto is a chrysanthemum called Enmeiraku, which has long been cultivated in the gardens of farmers and in the corners of fields in Niigata Prefecture. It is characterized by its unique aroma, crunchy texture, and sweetness. In addition, “Kakinomoto” is another name for the Kaetsu region of Niigata Prefecture, and the Chuetsu region is also called “Omoinohoka.”Kakiae namasu, originally a vegetarian dish, was an indispensable dish for memorial services and osechi, and was also served to guests. Lightly boiled kakinomoto, walnuts, lotus root, and other vegetables are colorfully mixed and seasoned with vinegar. “Kaki” in “kakiae namasu” refers to kakinomoto, “ae” means to mix, and “namasu” means to mix with seasoned vinegar. Kakinomoto is often eaten as a vinegared dish, boiled in soy sauce, dressed with sesame, or as a seasoning for rice. The bright purple color of kakinomoto adds color to the dining table and is enjoyed as an autumn tradition in Niigata. ## Opportunities and Times of Eating Habits In the past, it was served during the New Year holidays and when there were visitors. The ingredients used differ slightly depending on the region and household. ## How to Eat Mix lightly boiled kakinomoto, lotus root, carrots, shiitake mushrooms, and other autumn vegetables and walnuts with sesame vinegar. Add salt and vinegar to boiling water and lightly boil the kakinomoto until they become brightly colored. With kakinomoto, walnuts, and sesame vinegar as a base, you can combine various ingredients to make this dish. Cabbage, fried tofu, and konjac can also be added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Kakiae namasu, made with autumn ingredients, walnuts, and sesame vinegar, is still made at home from October to December when kakinomoto is on the market. Because of its elegant taste, some restaurants have recently started serving it as well. ## Ingredients - Kakinomoto (petals): 150g - shirataki: 1／2 - cucumber: 1 - Lotus root: 100g - dried shiitake mushrooms: About 3 - Walnuts: 40g - white sesame seeds: 2 tablespoons - [Seasoning A]vinegar: 2 tablespoons - [Seasoning A]sugar: 1 tablespoon - [Seasoning A]sake: 1 teaspoon - [Seasoning A]salt: A little - [Seasoning B]mirin: 1 tablespoon - [Seasoning B]sugar: 1／2 tablespoon - [Seasoning B]soy sauce: 1／2 tablespoon - [Seasoning B]water used to rehydrate shiitake mushrooms: 2 tablespoons - [Seasoning C]vinegar: 2 tablespoons - [Seasoning C]sugar: 3 tablespoons - [Seasoning C]soy sauce: 2 teaspoons - [Seasoning C]salt: 1／3 teaspoon ## Recipe 1. 1. Remove the petals from the kakinomoto, lightly boil them in water with vinegar, place them in tepid water to cool, and squeeze out the water. 2. 2. Pour hot water over the shirataki and cut into 3 cm long sections. 3. 3. Cut the cucumber into small pieces and sprinkle with salt. When it becomes soft, rinse it with water and squeeze out the moisture. 4. 4. Cut the lotus root into thin slices, soak in vinegar water to remove scum, and lightly simmer in seasoning A. 5. 5. Rehydrate the dried shiitake mushrooms, cut into strips, and simmer with seasoning B. 6. 6. Coarsely chop the walnuts, grind them together with the sesame seeds in a mortar, add seasoning C, and mix well. 7. 7. Mix the ingredients from 1 to 5 with 6. ## Provider Information provider : Recipe reference name: “Niigata’s Side Dishes: Local Ingredients and Cuisine” (Author: Niigata Diet Improvement Promoters Council, Publisher: Kaikosha) ![Image](Not found)" "# Salmon yakizuke ｜ Our Regional Cuisines **Cuisine Name**: Salmon yakizuke **Region**: Our Regional Cuisines ## Main Lore Areas The northern part of Niigata Prefecture ## Main Ingredients Used Raw salmon and soy sauce ## History, Origin, and Related Events The Miomote River, where salmon run upstream, flows through Murakami City, which is known as “Salmon City,” and in autumn, the city is filled with salmon. It is said that there are more than 100 cooking methods in Murakami City, where the culture of eating salmon carefully from head to tail has taken root. One of these salmon dishes is “salmon yakizuke” . As the name suggests, it is a simple dish in which grilled salmon is marinated in soy sauce mixed with sake and mirin and served as is or broiled. Originally, it was made in the Edo period as a preserved food when refrigeration technology was not yet developed. It is thought that additional effort was put into preparing this dish because the salmon was a little lacking in fat when grilled and eaten as it was. You can enjoy a completely different flavor from salted salmon and simmered salmon. It does not harden even when cooled and stays fluffy.The history of Murakami's salmon culture goes back to the Heian period, when it is said that salmon was paid to the imperial court in Kyoto as tax. It also has a history of succeeding in artificial proliferation for the first time in the world, and thanks to that, it has become a prosperous city. Therefore, as an expression of gratitude to the salmon, there is a custom of not cutting all of the salmon's belly but leaving a part of it, saying, “We must not let the salmon, which is a blessing from heaven, commit seppuku.” ## Opportunities and Times of Eating Habits It is made with raw salmon that is available for a short time in autumn. Salmon fishing is carried out from October to November in the Miomote River using a traditional fishing method called“ iguriamiryo” . ## How to Eat Grilled salmon is marinated while hot in a sauce made by adding soy sauce to boiled-down sake and mirin. The salmon is cut in a way called mochi-kiri, which is similar to the shape of cut rice cakes unique to Niigata Prefecture. It is delicious as it is, but it is also delicious broiled and warmed up in the microwave or on a net. Because it can be made in advance, it is popular as a pre-made side dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Some families make it at home, but you can also get it at fresh fish shops in Niigata Prefecture, supermarkets, and online stores. Niigata Station sells ekiben, such as Makunouchi bento and Omusubi bento, that include“ salmon yakizuke“. ## Ingredients - raw salmon: 4 slices(60g per slice) - [Seasoning A]soy sauce: 2 tablespoons - [Seasoning A]sake: 2 tablespoons - [Seasoning A]mirin: 2 tablespoons ## Recipe 1. 1. Put the sake and mirin for A in a small pot and bring to a boil. Add soy sauce and let cool. 2. 2. Grill the salmon. 3. 3. Put the grilled salmon into 1 while it is still hot and marinate. ## Provider Information provider : Recipe provider name: “Niigata’s Side Dishes: Local Ingredients and Dishes” (Author: Niigata Diet Improvement Promoters Council, Publisher: Kaikosha) ![Image](Not found)" "# Kirizai ｜ Our Regional Cuisines **Cuisine Name**: Kirizai **Region**: Our Regional Cuisines ## Main Lore Areas Chuetsu region ## Main Ingredients Used Nozawana, daikon radish, natto, sesame ## History, Origin, and Related Events Kiri-zai"" is a local dish from the Uonuma region, made by mixing natto with chopped vegetables. The ""kiri-zai"" in kiri-zai means ""to cut"" and ""zai"" means ""dai"" in vegetable. Kirizai has a long history, and there is a record that during the Warring States period, samurai warriors used to carry kirizai as food for their troops. The Minamiuonuma region has deep snowfall, and because the region was snowbound for long periods of time during the winter, a culture of preserved foods such as pickles and dried fish, which can be preserved for long periods of time, took root. Natto, a good source of protein, was very valuable at a time when meat and fish were scarce, and it is said that natto was first eaten by people who chopped surplus pickles and vegetables into small pieces and increased the quantity. This dish was born from the wisdom of grandmothers, who used vegetables that were close at hand and used even the scraps carefully. It was also an important nutrient for our ancestors who lived in a harsh natural environment, as it is easy to prepare and provides efficient nutritional intake. The way to make this dish differs slightly from household to household, and there are many variations because it can be made with a variety of foods according to one's taste. ## Opportunities and Times of Eating Habits There is no specific season, and it is eaten throughout the year. It is eaten not only as an accompaniment to rice, but also as a snack, and is made with vegetables and other ingredients available at that time of the year. ## How to Eat Mix natto with chopped nozawana or carrots. Nozawana pickles are a must, and sometimes takuan pickles are added instead of daikon radish. Natto is also served with ikura (salmon roe), sukimi (tuna), or other sticky foods such as yams, turnips, and okra. ## Efforts for Preservation and Succession In Minamiuonuma City, there is a group that promotes the town through ""Kirizai"". They have defined five basic ingredients: nozawana, sesame, salmon, takuan (pickled radish), and natto (fermented soybeans), and have launched a breakfast project called ""Minamiuonuma Kirizai"". ## Ingredients - Pickled nozawana: 100g - daikon radish: 200g - Miso-pickled daikon radish: 50g - Natto: 40g - sesame seeds: 1 tbsp. ## Recipe 1. 1. Cut daikon radish into small pieces, sprinkle with a pinch of salt, rinse in cold water, and squeeze tightly. 2. 2. Finely chop pickled nozawana and squeeze. To make it crispy, do not add the leaf tips. 3. 3. Cut daikon radish into the same size as the radish. 4. 4. Put 1 to 3 in a bowl, mix and add sesame seeds. 5. 5. Just before serving, add natto and mix. ## Provider Information provider : ""Niigata no okazu: Local ingredients and cuisine"" (written by: Niigata Prefecture Dietary Improvement Promotion Committee Council, published by Kaikosha) ![Image](Not found)" "# Sasa dango ｜ Our Regional Cuisines **Cuisine Name**: Sasa dango **Region**: Our Regional Cuisines ## Main Lore Areas Kaetsu area ## Main Ingredients Used Dumpling flour, bamboo grass leaves, dried mugwort, red bean paste ## History, Origin, and Related Events Sasa-dango, a well-known specialty of Niigata, is a bale-shaped dumpling wrapped in bamboo leaves and tied with a string of sedge or other material. It has been eaten in the Chuetsu and Shimoetsu regions of Niigata and parts of the Aizu region of Fukushima Prefecture for about 500 years. It is said that ""Kenshin Uesugi used it as a portable food"" because it was considered a portable preserved food in the Warring States period, as bamboo leaves have a sterilizing effect. It is also said that it was used as a portable food by Uesugi Kenshin. There are also various theories that it was born out of the wisdom of eating rice scraps that did not become tribute rice.It was recommended as a souvenir at the Niigata National Athletic Meet held in 1964 and became famous for its resemblance to a rice bale, reminding people of Niigata as a rice-producing region. The rice-bag-like shape reminded people of Niigata as a rice-producing region. Today, it is eaten as a wagashi (Japanese confectionery) wrapped in red bean paste, but in the past, it is said to have served as a staple food with home-style side dishes such as kinpira and okaka (dried bonito flakes). On Hare no Hi, top rice was used and azuki beans were added. In some regions, dumplings with red bean paste are called ""onna-dango"", those with other ingredients than red bean paste are called ""aemon-dango"", and those with kinpira or without any ingredients are called ""otoko-dango"". ## Opportunities and Times of Eating Habits In Niigata Prefecture, farmers used rice scraps from their homes to make sweets, and ""sasa dango"" were made by households in early summer when the bamboo grass was beautiful, and in spring and fall when the mugwort was in season. Bamboo grass leaves were also eaten as a preservative because of their antiseptic effect, and were offered to Yakushi-sama on April 8 of the lunar calendar (May 8 in the new calendar), and many were made using rice flour on the Boys' Festival (Dango Sekku) on May 5. It is especially indispensable during the Kambara festival that marks early summer, and during rituals to pray for a bountiful harvest. ## How to Eat Make the dough with dango flour. Knead well, adding water-swollen mugwort. Fill the dough with azuki bean paste to make round dumplings. Wrap the dumplings in three pieces of bamboo grass, tie them with sedge or rush grass, and steam them in a steamer for 20 minutes. If the dumplings become hard, reheat them by steaming or microwaving. ## Efforts for Preservation and Succession Even now, it is made at home during festivals and other events. There are many stores that sell ""Sasa-dango"" and they are mainly sold at Japanese confectionery stores and souvenir stores. Since the development of freezing technology, they are also exported to some foreign countries. Some regions and Japanese confectionery stores offer hands-on experience in making sasa-dango. ## Ingredients - Dango Flour: 1kg - Bamboo grass leaves: 240 leaves - dried mugwort: 150 g - sedge: 80 sticks - sugar: 1 cup - Dango stock: 1／5 bag (3g) - Azuki bean paste: 2kg ## Recipe 1. 1. Soak yomogi in water, wash and lightly boil. Place a colander over a bowl and put yomogi in the colander. (The juice from the bowl will be used later.) 2. 2. Mix the flour, sugar, and dumpling powder well, add 1 and knead while adding the juice until the mixture is as soft as an earlobe, while pouring in the juice from the bowl a little at a time. Cover with a wet dish towel and let rise for 3 to 4 hours. 3. 3. Knead 2 again and knead until the dough is about the size of an earlobe. Roll out the dough into dumplings weighing about 30 grams for the dough and about 20-25 grams for the red bean paste. 4. 4. Place the dumplings on the palm of your hand, spread out the dumplings and fill them with the red bean paste, and roll them into a bale shape. 5. 5. Place the dumplings on top of three bamboo leaves, wrap them in the dumplings, and tie them with sedge or rush grass. 6. 6. Place the dumplings in a steamer over medium heat and steam for 20-25 minutes, then quickly submerge in cold water, drain in a colander, and hang in a well-ventilated place. ## Provider Information provider : ""Niigata Prefecture Shibata no Okazu: Local Ingredients and Dishes"" (written by: Shibata City Council of Dietary Improvement Promotion Committee, published by Kaikosha) ![Image](Not found)" "# Shoyu okowa ｜ Our Regional Cuisines **Cuisine Name**: Shoyu okowa **Region**: Our Regional Cuisines ## Main Lore Areas Nagaoka City (Chuetsu Region) ## Main Ingredients Used Glutinous rice, kidney beans, soy sauce ## History, Origin, and Related Events Shoyu Okowa"" is a local dish of Nagaoka City that is colored with soy sauce. It is a local dish characterized by the inclusion of fluffy cooked kidney beans. It is not red like ordinary sekihan, but brown because it is colored with soy sauce. It is eaten only in Nagaoka City and its vicinity, and for those who grew up in this area, sekihan has been flavored with soy sauce since childhood. It is also called ""shoyu sekihan"" or ""Nagaoka sekihan."" Nagaoka is the only place in Niigata Prefecture where sekihan is made from rice flavored with soy sauce. It is often included as a wedding gift.There are various theories about the origin of sekihan, including that it dates back to the Edo period, but there are no reliable references yet. The former sumo wrestler who received permission from the lord to make soy sauce and miso gave the soy sauce to the temple in front of his store, and the wrestler offered rice seasoned with soy sauce to his congregation. ## Opportunities and Times of Eating Habits While nationwide sekihan is eaten when there is a celebration, in Nagaoka, sekihan is eaten not only for celebrations and other occasions, but also as an everyday food. Some supermarkets display sekihan in the deli section all year round, especially during the year-end and New Year's holidays, the Obon season, and when there is an event in the town. In the Nishikaga area, there is also a snack called ""okowa dango,"" which is a sweet dumpling wrapped in ""soy sauce okowa,"" and has been a popular snack for farmers for many years. ## How to Eat Mix steamed glutinous rice with soy sauce and mirin (sweet cooking sake), top with kintoki-mame (red kidney beans) cooked in soy sauce and mirin, and steam again. When steamed, place in a bowl and sprinkle with sesame seeds. The seasoning varies from household to household and from store to store, and sometimes sugar or sake is used instead of mirin. ## Efforts for Preservation and Succession It is still made daily by ordinary households. It is sold in the deli section of supermarkets, and many long-established Japanese confectionary and rice cake stores are particular about the ingredients they use, and some even ship it regionally. ## Ingredients - Glutinous rice: 2 gou - Sugar flavored kidney beans: 20g - white sesame seeds: As needed - [Seasoning A] Mirin: 1／2 tbsp. - [Seasoning A] Soy sauce: 1／2 tbsp. - [Seasoning B] Water (soup stock): 80ml - [Seasoning B] Soy sauce: 2 tbsp. - [Seasoning B] Mirin: 2 tbsp. ## Recipe 1. 1. Wash glutinous rice and soak in water overnight. Drain in a colander. 2. 2. Soak kidney beans in water overnight. Put them in a colander and boil them in more water for about 15 minutes. Add seasoning A and cook for another 5 minutes. Boil the vegetables so that the skin does not break and there is no core. 3. 3. Combine seasoning B. 4. 4. Pour hot water into the first layer of a steamer. Spread a wet and wrinkled steamer cloth over the second level, place the glutinous rice from step 1, spread it out flat, and cover it with the steamer cloth. When the water in the first layer of the steamer comes to a boil, place the second layer on top and steam on high heat for 20 minutes. 5. 5. Transfer the steamed glutinous rice to a bowl, pour the seasonings from step 3, and mix well with a wooden spoon until all the white parts of the rice are gone. Return to the steamer, top with the kidney beans from step 2, and steam for 10 minutes. 6. 6. When steamed, place in a serving bowl and sprinkle with white sesame seeds. ## Provider Information provider : ""Niigata no okazu"" (written by: Niigata Dietary Improvement Promotion Committee, published by Kaikosha) ![Image](Not found)" "# Igoneri ｜ Our Regional Cuisines **Cuisine Name**: Igoneri **Region**: Our Regional Cuisines ## Main Lore Areas All over Niigata Prefecture ## Main Ingredients Used Igogusa ## History, Origin, and Related Events Igoneri"" is a local dish representative of Sado Island, made from the Japanese rush grass harvested from the Sea of Japan. It was made in every household from fall to winter. Igogusa is a type of seaweed that grows on large seaweed such as kombu and hondawara, and is widely used mainly on the Sea of Japan side. It is called ""igo"" in the Sado region and ""ego"" in the Niigata region. It is made by boiling and kneading sun-dried dried sea weed while adjusting the amount of water, then spreading it thinly and cooling it down to harden it. It is served with ginger soy sauce or vinegared miso. It is characterized by its firm texture and has a slight aroma of the sea. It is said that ""igoneri"" was introduced from Kyushu's ""okkyuto culture"" to Sado Island from Hakata via Wajima on the Noto Peninsula, and then to various places in Echigo through the traffic of Kitamae ships and fishing boats. ## Opportunities and Times of Eating Habits From mid-July to August, the rice grass is harvested, dried, and made into ""igoneri"" as needed. Originally, it was made by households from fall to winter and eaten mainly for weddings and funerals, but recently, as manufacturers have begun to make it throughout the year, it has become a year-round food and has changed to an everyday food. ## How to Eat In the Sado region, the traditional style is to roll igoneri, which is spread thinly like a board, and cut into thin strips like tokoro-ten. It is served with condiments such as green onions and ginger, and soy sauce. On the other hand, on the mainland, the mainstay is to cut the Igogusa into thin slices and eat them with ponzu (Japanese sauce made from soy sauce and vinegar) or vinegared miso (soybean paste). Recently, a new way of eating it has been invented, such as adding kuromitsu kinako (soybean flour flavored with black soybean paste) or vanilla ice cream. Ama-machi in Aikawa has a dish called ""Ama-machi soba,"" which is thinly sliced ""igoneri"" and served with men-tsuyu (soy sauce). ## Efforts for Preservation and Succession Although the number of households making igoneri has decreased, there are workshops held by local mothers to pass on the food culture of igoneri. Since the manufacturer sells igoneri throughout the year, it can be purchased anytime at retail stores, etc., and can be easily eaten. ## Ingredients - Igogusa (Egogusa): 100g - Water: 2L - Green onion, finely chopped: as needed - Thinly sliced lemon peel: as needed ## Recipe 1. 1. Put the Igogusa (Egogusa) in a bowl and drain under running water to remove any debris. 2. 2. Bring a pot of water to a boil, add 1, and when it becomes soft, turn off the heat and let it steam for about 10 minutes. 3. 3. Put the pot back on the heat and knead over low heat to remove the garbage. Add water as needed, stirring to prevent burning, and turn off the heat when the Igogusa (egogusa) has melted. 4. 4. Spread a thin layer of 3 on a stainless steel or gold tray. When it hardens, cut it into 15 cm squares and roll it. Cut another 0.5 cm in width and place in a bowl. Garnish with your favorite condiments such as green onions and grated ginger, and serve with soy sauce. ## Provider Information provider : ""Niigata no okazu: Local ingredients and cuisine"" (written by: Niigata Prefecture Dietary Improvement Promotion Committee, published by Kaikosha) ![Image](Not found)" "# Noppe ｜ Our Regional Cuisines **Cuisine Name**: Noppe **Region**: Our Regional Cuisines ## Main Lore Areas All over Niigata Prefecture ## Main Ingredients Used scallops, dried shiitake mushrooms, bamboo shoots, taro, carrots, konnyaku, fish paste, ginkgo nuts, salted salmon ## History, Origin, and Related Events Nokpe"" is a typical Niigata home-style dish and a local delicacy found throughout Japan. Unlike ""Nogei-jiru"" found throughout the country, Niigata's ""Nogpe"" is more of a stew than a soup. The main ingredient is taro, and vegetables and mushrooms are simmered in a light flavor and thickened with saya-endo (pea pods) as the green seasoning. In winter, when saya-endo is unavailable, ""to-tomame"" is sprinkled on top of the taro. Totto-mame"" are salmon roe. The roe is broken into pieces, mixed with salt, stored, and boiled to use as needed.In Niigata, where it snows deeply, people used to make a lot of it on days when they could not even go shopping, and store the whole pot in the snow, using the snow as a refrigerator. Perhaps as a remnant of this tradition, ""nokpe"" is sometimes eaten cold. In the old days, scallops were used for the broth, but nowadays chicken or fresh makizake salmon are sometimes added in small pieces. Some use a lot of taro to thicken the broth, some use potato starch, some use a lot of broth, and some use a little. The ingredients, the way they are cut, the way they are made, and the way they are eaten are all varied and unique to each family. Nokpei"" has been passed down from mother to child as the taste of the home, and has been eaten since ancient times, and is well known as Niigata's mother's favorite food. ## Opportunities and Times of Eating Habits Although it is a standard New Year's dish, it is eaten throughout the year. Whenever there are festivals, memorial services, weddings, or other occasions, every family in Niigata Prefecture makes ""nokpe"". Even if the Osechi is prepared by a caterer, many families make only ""Nokpe"" at home. ## How to Eat It is important not to let the broth become cloudy, and not to stew it too thickly. For celebratory occasions, vegetables are cut into round slices or thick strips, and for Buddhist ceremonies, they are cut into thin strips or triangular slices. It can be eaten either cold, cold in summer, warm in winter, etc. ## Efforts for Preservation and Succession The dish has been handed down from mother to son in each family's way of making it, although some variations have been made. Elementary and junior high schools in Niigata Prefecture sometimes include ""nokpe"" in their school lunch menus. Some restaurants offer it on the menu at izakaya (Japanese style pubs), and it can also be found in the prepared food section of supermarkets. Recently, it is also sold in ekiben (boxed lunches). ## Ingredients - Scallops (dried): 2 pieces - Dried shiitake mushrooms: 2 pieces - Bamboo shoots boiled in water: 80g - taro: 4 pieces (200g) - carrot: 40g - konnyaku: 1／2 (100g) - kamaboko (fish paste): 40 g - Boiled ginkgo nut: 18 grains - Salted salmon fillet: 100g - Seasoning liquid: 40ml (soup stock (water), scallop juice, dried shiitake mushroom juice) - [Seasoning A] Soy sauce: 2 tbsp. - [Seasoning A] Sake: 2 tbsp. - [Seasoning A] salt: 1／3 tsp. - [Seasoning A] Mirin: 2 tbsp. - Toto-mame (salmon roe): to taste ## Recipe 1. 1. Soak scallops and dried shiitake mushrooms in water. Drain off the water from the scallops and dried shiitake mushrooms. Break scallops into small pieces and cut dried shiitake mushrooms into small pieces. 2. 2. Cut bamboo shoots, taro and carrot into 3 cm long strips. 3. 3. Cut konnyaku and fish paste into pieces according to the size of vegetables. Drain konnyaku in hot water to remove the scum. 4. 4. Cut salted salmon into bite-sized pieces. Pour boiling water over them and marble them. 5. 5. Add all ingredients except fish paste and ginkgo nuts to the pot. Add the scallops, the water from the dried shiitake mushrooms, and the broth (water), mix well, and heat. 6. 6. Simmer until the ingredients are softened, skimming off the starch. 7. 7. Add kamaboko and ginkgo nuts, and season with seasoning A. 8 Serve in bowls. 8. 8. Serve in bowls and top with toto-mame (salmon roe). ## Provider Information provider : ""A Taste of Niigata to be handed down from generation to generation"" (Niigata City) ![Image](Not found)" "# Osuwai / Subai ｜ Our Regional Cuisines **Cuisine Name**: Osuwai / Subai **Region**: Our Regional Cuisines ## Main Lore Areas All of Toyama Prefecture ## Main Ingredients Used Daikon radish, carrot ## History, Origin, and Related Events ""Osu-ae(=The sweet and sour aemono)"" that many Toyama residents have been familiar with since childhood, came to be called ""osuwai""(an accent of ""Osu-ae""). In other prefectures, this dish is similar to ""Namasu"". While it is a staple of New Year's osechi dishes and a dish for special occasions, such as celebrations and Buddhist rites, it is also a daily dish that appears on the table as a side dish. The basic ingredients are Julienne radishes and carrots. In addition, seasonal vegetables and fruits are added to the ingredients, which easily reflect the seasonality and characteristics of each household and region, making it one of the most popular dishes for mothers. konjac, lotus root, hijiki, yuzu (Japanese citron), dried persimmons, and seafood such as squid are sometimes added. It is relatively common to include fried thin tofu and thick fried bean tofu. Because it is mildly vinegared, easy to eat, and keeps well for a long time, a lot of it is made at one time. ## Opportunities and Times of Eating Habits Although this dish is eaten all year round, the combination of daikon radish and carrots is a must for celebratory occasions because of its festive red and white color. It is always included in stacked boxes, especially during the New Year's holidays. Since it can be stored for a long time, it can be used as a reserve dish. ## How to Eat Pour boiling water over fried thin tofu to remove oil and cut into julienne. Add Dashi (=Japanese soup stock）, soy sauce, and other seasonings to a pot, and quickly simmer fried tofu in the broth. Cut daikon radishes and carrots into julienne, add salt and let them soften, then drain. Make amazu (sweet vinegar) and mix the daikon radish, carrots, and cooked fried bean curd. Sprinkle white sesame seeds or garnish with yuzu (Japanese citron) for an aromatic finish. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Because it is easy to prepare and can be used as a reserve food, it is commonly eaten at home, and is also a familiar school lunch menu item.Therefore, it is a well-known local dish among children. ## Ingredients - Daikon radish (medium): 1／4 - Carrot: 1／3 - Salt: 2／3 tsp. - Thick fried tofu: 1／2 - Bonito dashi stock: 1／2 cup - Sugar: 2 tsp. - Soy sauce: 1／2 tbsp. - [Amazu] Sugar: 1 tbsp. - [Amazu] Salt: 1／2 tsp. - [Amazu] Vinegar: 2 tbsp. ## Recipe 1. 1. Cut daikon radishes and carrots into 3 cm long julienne and sprinkle with salt. When wilted, squeeze out the water. 2. 2. Pour boiling water over thick fried tofu to remove oil, and cut into bite-size pieces. 3. 3. Mix sugar, salt and vinegar to make amazu (sweet vinegar). 4. 4. Add the bonito stock, sugar, and soy sauce to a pot and bring to a boil. Add the fried tofu and bring to a boil down. 5. 5. Mix 3 and 4 together. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Bai no Nimono ｜ Our Regional Cuisines **Cuisine Name**: Bai no Nimono **Region**: Our Regional Cuisines ## Main Lore Areas All of Toyama Prefecture ## Main Ingredients Used “Bai-gai” (=Japanese ivory shell) ## History, Origin, and Related Events “Bai-gai” (=Japanese ivory shell) is a type of mollusk that lives in the deep waters of Toyama Bay and is eaten by the local people. Bai-gai are caught by caging them in fishing nets. There are four types of bai-gai (oecchubai, neptunea constricta, kagabai and tsubai) caught in the areas Shinminato, Namekawa, Uozu, Kurobe and Asahi. It is rare for so many types to be caught in one region. In Japanese, “bai” means twice and so bai-gai is considered extra lucky, which is why it is a popular ingredient used in meals served at celebrations and festivals. “Bai no nimono” is a traditional dish that has been served on special occasions for a long time. When making this dish, the bai-gai is cooked with their shells which makes the flesh inside even more tasty. Small bai-gai called “tsubai” (said to come from the local dialect, tsunkoi bai, meaning small bai-gai) are used for this dish as they are caught in large quantities. Recently, rice cooked with “tsubai” and its broth, called “bai-meshi” is also popular. The other three types of bai-gai are larger in size which make them suitable for sashimi and their crunchy texture is favored by many. ## Opportunities and Times of Eating Habits Eating “bai-gai” (=Japanese ivory shell) is considered good luck in Japan and it is often served for the new year holidays, during festivals and other celebrations. Bai-gai is caught all year round but those caught during the winter is said to be most delicious. They are also served at restaurants and go well with drinks. ## How to Eat Place the bai-gai and some water in a pot and cook. Once the water comes to a boil, turn the heat to medium. Once cooked, clean the bai-gai with fresh water. Simmer the bai-gai in some dashi soup while removing any excess foam that comes out. Make sure that the shells of the bai-gai do not crack while cooking. Also, the bai-gai should not be overcooked as they will become hard. Take out the flesh of the bai-gai with a toothpick and enjoy the entire taste including its liver. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Bai-gai can be purchased at supermarkets and is widely available. “Bai no nimono” is a popular recipe to make at home as it is easy to make. Recently, rice cooked with bai-gai named “bai-meshi” has also become popular. Fishermen who cooked rice with leftover bai-gai came up with this rice dish. The recipe won second place in the first “Fish-1 Grand Prix” held in 2013 when the fishermen’s cooperative of Uozu city, Toyama participated. Through this competition, the awareness of bai-gai went up. ## Ingredients - Small “bai-gai” (=Japanese ivory shell): 30 - [Dashi Soup] Dashi(=Japanese soup stock): 600ml - [Dashi Soup] Soy sauce: 60ml - [Dashi Soup] “Mirin” (=sweet rice wine): 60ml - [Dashi Soup] Sake: 20ml - [Dashi Soup] Ginger: A little ## Recipe 1. 1. Put water and bai-gai in a pot and cook. 2. 2. Once the water comes to a boil, turn the heat to medium and cook for another 10 minutes. 3. 3. Once the bai-gai is cooked, wash in some fresh water. 4. 4. Simmer the bai-gai in the dashi soup for 10 minutes while removing any excess foam from the soup. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Yogoshi / Gomamiso-ae ｜ Our Regional Cuisines **Cuisine Name**: Yogoshi / Gomamiso-ae **Region**: Our Regional Cuisines ## Main Lore Areas Western Regions such as Tonami City ## Main Ingredients Used Daikon radish leaves, taro leaves, shiso seeds, kochia seeds, spinach, eggplant, miso, sesame oil ## History, Origin, and Related Events This is a dish that is eaten on a daily basis in the area centering on the Tonami Plain located in the western part of Toyama Prefecture. The Tonami Plain is a place where the original Japanese landscape of ""sanson""(dispersed settlement), dotted with farmhouses surrounded by compound forests called ""kainyo"", still remains. ""Yogoshi"" is a dish of boiled vegetables chopped into small pieces, mixed with miso, and stir-fried. It came to be called ""Yogoshi"" meaning ""over night"" because it is prepared at night and eaten the next morning. In the past, it was made to add bulk when rice was in short supply, but today it has become a standard side dish. The strong flavor of miso makes it a perfect accompaniment to hot rice, and it is loved by all generations. The ingredients used are different from time to time, including daikon radish leaves, eggplant, taro leaves, and dried vegetables, so the dish easily reflects the seasonality and regional characteristics. ""Yogoshi"" made with houkin seeds is a dish that is usually served at the Buddhist memorial service held on the anniversary of Shinran Shonin's death. houkin seeds is the fruit of the kochia seeds, a greenish grain also known as caviar of the field. They are characterized by their crunchy texture and elasticity. ## Opportunities and Times of Eating Habits Because it is simple to prepare, does not require special ingredients, and does not require much time and effort to cook, it has taken root in our daily lives as a home-cooked dish. There are no rules regarding the vegetables used, and the season is not limited to any particular season. Some people use miso as the base ingredient, and the flavor can vary from household to household. ## How to Eat Boil daikon leaves in plenty of water. After boiling, wash them under running water and squeeze out the water thoroughly. Stir-fry the daikon leaves in a pan with sesame oil and season with miso and sugar. Add chili peppers for a tangy, spicy flavor. Any vegetable can be made into a splendid side dish. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Tonami City has been conducting the ""Tonabeji Project,"" which encourages people to eat vegetables and eat from vegetables, and as part of the project, elementary school students in the city devised a dish arranged with ""Yogoshi"" and commercialized it. It was also sold at supermarkets in the city. A major recipe site has a page dedicated to Tonami's official ""Tonabeji Project,"" where several recipes for ""Yogoshi"" are posted. ## Ingredients - Daikon radish leaves: 100g - Miso: 1 tbsp. - Sesame oil: A little - Chopped sesame seeds: As needed - Mirin(=sweet rice wine): A little - Sugar: 1 tbsp. ## Recipe 1. 1. Boil radish's leaves, remove from water after boiling, and drain off the lye. 2. 2. Squeeze out the radish leaves and chop into small pieces. 3. 3. Put sesame oil in a pan, add 2, and season with miso, sugar, chopped sesame, and mirin. ## Provider Information provider : ""Toyama Home Cooking"" Menu Collection (Toyama Prefecture) ![Image](Not found)" "# Buri Shabu (Yellowtail Shabu Shabu) ｜ Our Regional Cuisines **Cuisine Name**: Buri Shabu (Yellowtail Shabu Shabu) **Region**: Our Regional Cuisines ## Main Lore Areas All of Toyama Prefecture ## Main Ingredients Used Yellowtail ## History, Origin, and Related Events Winter-caught Kanburi, known as the ""natural fish tank"" in Toyama Bay, was designated as ""Toyama Prefecture's Fish"" in 1996 and is a representative fish of the prefecture, also known as the king of Toyama Bay. During this season, Kanburi migrates south along the Sea of Japan, and its firm flesh and rich fat content receive high praise nationwide for its quality. Traditionally, Kanburi has been enjoyed in local dishes like ""buridaikon"" (simmered yellowtail with daikon radish) and ""kaburazushi"" (pressed sushi with yellowtail), as well as being considered an auspicious fish for special occasions like New Year's.In recent years, there has been a growing trend of enjoying Kanburi as shabu-shabu. Fresh slices of Kanburi sashimi are briefly dipped into a hot broth, allowing only the surface to cook while keeping the inside rare. This method results in a firmer texture, sealing in the umami flavors, and allowing excess fat to melt away, making it a dish that one can enjoy endlessly. Especially notable is the shabu-shabu made with the highest-grade brand of Kanburi, known as ""Himi Kanburi,"" landed at the Himi Fishing Port, which adds a luxurious touch to the experience. ## Opportunities and Times of Eating Habits The winter delicacy that appears on the menus of local restaurants in Toyama from October to February is the winter catch of Buri (yellowtail). Immediately after being caught in Toyama Bay, the Buri is chilled with seawater on the fishing boat. Additionally, the proximity of the fishing grounds to the fishing ports ensures exceptional freshness. Due to the high quality and luxurious nature of Buri, it is often enjoyed on special occasions such as New Year's, holidays, and family gatherings. Simple dishes that highlight the freshness, such as shabu-shabu and sashimi, are particularly popular. ## How to Eat Prepare a broth by placing kombu and water in a pot and bringing it to a boil. Once boiling, add sake and salt to adjust the seasoning. Slice the Buri thinly. Cut vegetables such as mizuna, green onions, and mushrooms into appropriate sizes. Pass the Buri and vegetables through the broth and enjoy with your favorite sauce, such as ponzu or sesame dressing. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)During the season, you can enjoy Buri dishes at local restaurants and inns in the prefecture. In particular, in Himi City, the ""Himiburi Fair"" is held in winter. During this event, hotels, inns, and restaurants in the city offer various Buri dishes, including ""buri shabu-shabu."" Additionally, there is a sightseeing bus called the ""Toyama Buri Kani Bus"" that takes you from Toyama Station to the seaside town where you can savor Toyama's seafood such as Buri and crab (as of 2021). ## Ingredients - Buri(Yellowtail) (for sashimi): 300g - Carrot: 1／2 - Ponzu (citrus-based soy sauce): 60mL - Watercress: 1／2 pack - Myoga (Japanese ginger): 2 packs - Water: 1000ml - Enoki mushrooms: 1 pack - Kombu (kelp): 10g - White onion: 1 ## Recipe 1. 1. Rinse the Buri with water and cut it into three pieces. Separate the back and belly portions. 2. 2. Peel the skin from the belly portion and thinly slice it into 3mm strips. 3. 3. Cut the carrot and myoga into 5cm-long julienne strips. Trim the ends of the enoki mushrooms and cut them into 5cm lengths. Wash the watercress and cut it into 5cm lengths. 4. 4. In a pot, combine water and kombu and heat it. Arrange the sliced ingredients (step 2 and 3) on a plate. 5. 5. Once it comes to a boil, shabu-shabu the Buri and vegetables. Serve with your favorite condiments and Ponzu sauce.Note: Instead of dashi, you can use alcohol-free Japanese sake or substitut ## Provider Information provider : The Toyama Prefecture Association of Cooks ![Image](Not found)" "# Yakitsuke ｜ Our Regional Cuisines **Cuisine Name**: Yakitsuke **Region**: Our Regional Cuisines ## Main Lore Areas All of Toyama Prefecture ## Main Ingredients Used Glutinous rice flour, Yomogi (=Japanese mugwort) ## History, Origin, and Related Events ""Yakitsuke"" is a local dish that has been enjoyed in rural areas since the early Showa era. It is a simple and rustic dish made by kneading glutinous rice flour with fragrant mugwort, then baking it in a large iron pot. During the difficult times of food shortages in the early Showa era, leftover broken rice that couldn't be shipped was ground into flour and used for this dish. The dough was spread thinly in a large iron pot and baked, then cut into pieces and shared with everyone, with a miso-based sauce applied on top. Due to its satisfying and filling nature, adults enjoyed it as a quick snack during breaks from fieldwork, while children appreciated it as a snack. The addition of mugwort not only enhances the flavor but also makes the dish easier on the stomach, preventing the mochi from becoming too firm too quickly. ## Opportunities and Times of Eating Habits A dish made in spring using the fresh sprouts of mugwort. ## How to Eat Mix miso, sugar, and ginger juice to create miso sauce. Soften mugwort in hot water, then finely chop. Knead glutinous rice and katakuriko, gradually adding water until it forms a soft dough. Add chopped mugwort and knead until it reaches the texture of an earlobe. Grill both sides on an oiled griddle until golden brown, then brush with miso sauce and sprinkle with sesame seeds. A hot plate can be convenient for grilling. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)You can enjoy it at restaurants and eateries that offer local dishes from the prefecture. ## Ingredients - Glutinous rice flour: 300g - Yomogi (=Japanese mugwort): 160g - Hot water: 150ml - Oil: 1 tbsp. - Gomamiso (=sesame miso): 2 tbsp. - [Gomamiso (=sesame miso)] Miso: 1 tbsp. - [Gomamiso (=sesame miso)] Sugar: 2 tbsp. - [Gomamiso (=sesame miso)] Sesame seeds: 300g ## Recipe 1. 1. Roast the sesame seeds and mix them with miso and sugar to make gomamiso. 2. 2. Wash the yomogi (=Japanese mugwort) thoroughly, boil it in hot water, soak it in water, and finely chop it. 3. 3. Knead the glutinous rice flour with 150ml of hot water, gradually adding it while mixing well. Add the chopped yomogi (=Japanese mugwort) and mix until it reaches a soft, earlobe-like consistency. Spread it out. 4. 4. Heat oil in a cast-iron pot, arrange the mixture from step 3, cover it, and cook both sides until golden brown. 5. 5. Once cooked, coat both sides with gomamiso and serve.Note: In the past, a dedicated cast-iron pot was used, but you can use a frying pan as a substitute. Yomogi can be harvested in spring, frozen, and stored for convenience. Boiling yomogi in water with a small amount of baking soda will enhance its vibrant green color. ## Provider Information provider : Toyama-gata Seikatsu Sogou Menyushuu (Toyama Prefecture) ![Image](Not found)" "# Kurozukuri (Squid Salted And Mixed With Its Own Ink) ｜ Our Regional Cuisines **Cuisine Name**: Kurozukuri (Squid Salted And Mixed With Its Own Ink) **Region**: Our Regional Cuisines ## Main Lore Areas All areas in the prefecture ## Main Ingredients Used Japanese flying squid, squid ink ## History, Origin, and Related Events It is a delicacy that is made by cutting the Japanese flying squid into small pieces and aging it with squid ink. The unique black appearance of this dish surprises many people. Historical records show that the lord of the Kaga domain presented it to the shogun during his visit to the shogunate, indicating that it has been a specialty of the area for centuries. Squid ink is rich in the components of umami, such as glutamate and taurine, and is believed to have a deeper and more addictive taste than a typical salted fish called “akazukuri”. The dish is characterized by a mild salty taste with a slight fishy smell. There are many ways to eat Japanese flying squid, such as as a snack with sake, on rice, or in chazuke (green tea poured over rice). Japanese flying squid is mainly caught in the Himi and Shinminato fishing ports by fixed nets. Another popular variation of this dish is Hotaru Ika Kurozukuri, made with firefly squid from Toyama Bay, which is known for its exquisite taste due to the richness of the squid guts and the squid ink from the aged Japanese flying squid. ## Opportunities and Times of Eating Habits Many households keep this dish in the refrigerator all year round as an accompaniment to sake and rice. ## How to Eat Remove the skin and sprinkle salt on the squid body. Store it in the refrigerator to get rid of the raw smell, making sure to drain out all the water from the gizzard. Cut the body into small pieces. Next, remove the salt from the giblets, cut open the pouch, take out the contents, and pound them well with a knife. Mix the meat and giblets together, then add the squid ink. Allow the mixture to mature in the refrigerator and stir it once a day. ## Efforts for Preservation and Succession Various manufacturers in Toyama Prefecture produce and sell these products in a wide variety at supermarkets, department stores, and souvenir shops, making them easily accessible. ## Ingredients - Japanese flying squid: 1 - Salt: 100g~ ## Recipe 1. 1. Slice the squid and remove the belly. Then, peel off the skin. Don't forget to take out and keep aside the gut and ink pouch. 2. 2. Season the gut with some extra salt, place it in a tray, and refrigerate it overnight. Similarly, sprinkle a little salt on the squid flesh and store it in a well-ventilated place or in the refrigerator without wrapping. Make sure to store the ink bag in the refrigerator and wrap it in plastic. 3. 3. After letting the squid sit overnight, cut the flesh into strips about 5 mm wide. 4. 4. Rinse the salt off the gut by washing it with water, then remove the gut and place it in a bowl. Take out the ink from the ink bag, put it in the same bowl, and mix well while crushing the gut with a spoon. 5. 5. Put in the sliced meat, mix everything well, and refrigerate it again overnight to finish. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Kobujime ｜ Our Regional Cuisines **Cuisine Name**: Kobujime **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Kombu, swordfish/sea bream, etc. ## History, Origin, and Related Events Kobujime, which is made by sandwiching fresh sashimi with kombu, was created during the Edo period by combining Hokkaido kombu brought by Kitamaebune with fish caught in Toyama Bay. Kombu absorbs excess water from the fish and makes it last longer, so it was a way to preserve raw fish in those days when there were no refrigerators, but the flavor of the fish soaked in with the umami of kombu becomes richer and the flesh ages, giving it just the right amount of elasticity, thereby making it more delicious.Most of the kombu used for cooking in Toyama Prefecture, including kobujime, is Rausu kombu from Hokkaido. It is said that one of the reasons for this is that during the Meiji period, many of the citizens of Toyama Prefecture who moved to Hokkaido for development purposes lived in the Rausu region, and there they sent Rausu kelp, a specialty of the town, to their relatives in Toyama. The standard fish used for kobujime is swordfish, which Toyama residents call “sasu,” but other white fish such as sea bream and flounder, as well as Toyama's specialties, white shrimp and firefly squid, are also used. White shrimp kobujime is also a hometown-certified food selected by the prefecture. ## Opportunities and Times of Eating Habits It is a dish that is regularly served on the dinner table because it requires only a few ingredients and does not require much time and effort, but it is also often served on special occasions or to guests. ## How to Eat Apply vinegar to one side of the kombu. Lay the sashimi on that side and top with chopped ginger. After placing the fish on top of that, place a piece of kombu of the same size as the bottom one. Place some plastic wrap over it and press down to make sure the kombu and fish stick together, then place a light weight over it and let it sit overnight. The taste and elasticity of the meat vary depending on the length of time you leave it to rest. The kombu used for kobujime is sometimes reused for dishes like tsukudani and simmered dishes.Fish used to be the standard filling, but kobujime made with wild vegetables such as susu bamboo, yoshina, and bracken is also gaining popularity. When using wild vegetables, make sure to remove the scum before making it. ## Efforts for Preservation and Succession Some people make it at home, but it can also be easily purchased at supermarkets. In addition to being served at izakayas, it is also available at stores specializing in kombu, souvenir shops, and kobujime shops, making it easy for tourists to purchase. ## Ingredients - Japanese Babylons: 2 - Kombu (recommended: Japanese kombu): 1 piece - Salt: Just a little - [Vinegar water] Vinegar: 1 tsp. - [Vinegar water] Water: 200cc ## Recipe 1. 1. Crack the shells of the Japanese Babylons with the back of a knife and remove the flesh. 2. 2. Sprinkle salt and massage to remove slime and dirt. 3. 3. Wipe off the moisture and cut into bite-sized pieces. 4. 4. Gently wipe the surface of the kombu with a cloth dampened with vinegar water (). Slightly moisten the surface of the kombu while smoothing out the wrinkles.Using vinegar water will make it blend better with the ingredients. 5. 5. Arrange the cut Japanese Babylons on top of the spread-out kombu and cover with kombu. 6. 6. Wrap the entire kombu sandwich in plastic wrap. Let it sit in the refrigerator overnight ().The time it takes to be ready varies depending on the thickness of the ingredients used. If it is thin, it will be ready in 2 to 3 hours. ## Provider Information provider : Toyama-style Dietary Comprehensive Menu Collection (Toyama Prefecture) ![Image](Not found)" "# Kuromame Okowa / Mitama (Black Soybean Mochi Rice) ｜ Our Regional Cuisines **Cuisine Name**: Kuromame Okowa / Mitama (Black Soybean Mochi Rice) **Region**: Our Regional Cuisines ## Main Lore Areas Eastern Toyama ## Main Ingredients Used Mochi rice, black soybeans ## History, Origin, and Related Events “Kuromame okowa (black soybean mochi rice)” is mainly eaten in the eastern regions of Toyama Prefecture, and is also known by the names “mitama” and “shiro gowai”. On special days like New Year, sekihan (red rice made using azuki beans) is prepared; “kuromame okowa”, made using black soybeans, is prepared for other festivals and special events. These days, the latter is eaten throughout almost the entire prefecture at funerals and Buddhist memorial services. It is placed as an offering before Buddhist altars, eaten as a meal during naorai (feasts), and also given as a gift. In the Unazuki district of Kurobe, a dish called “kibi okowa” is made in the fall, which adds native inakibi (millet) grains to the black soybeans. It is customary to offer this to household Shinto shrines and Buddhist altars. Kurobe City's millet, cultivated with high quality mineral water and the cool wind known as arase that blows from the Kurobe river, is flavorful and rich in minerals. The contrast between the black soybeans and the yellow luster of the millet makes for a beautiful dish. ## Opportunities and Times of Eating Habits The dish is made throughout the year at funerals and Buddhist memorial services. Kurobe City's “kibi okowa” dish is eaten in the fall. ## How to Eat Simmer the soybeans until somewhat firm, then add sugar and salt and simmer again. Prepare a steamer and lay out a wet cloth, spread this with mochi rice and steam for approximately 15 minutes. After this, sprinkle with water and steam, then sprinkle with water again and re-steam, for about 30 minutes until cooked. If you prefer firmer rice, you can sprinkle with water only once. Mix with the thoroughly drained soybeans while the rice is still hot, and serve. ## Efforts for Preservation and Succession The dish is served as a school lunch option, allowing even children who have not eaten it at home to experience its traditional taste. ## Ingredients - For the soybeans: - Black soybeans: 75g - Sugar: 30g - Reduced iron powder: 1g - Baking powder: 1g - Water: 300cc - Salt: 1g - For the mochi rice: - Mochi rice: 300g - Water: 300cc - Salt: 9g ## Recipe 1. 1. Rinse the soybeans, and leave to soak in plenty of water overnight. Discard any beans that float in the water. 2. 2. Add the water, salt and reduced iron powder (or a rusty nail wrapped in gauze) to the soybeans. Heat over a hob to remove the scum, lowering the heat once it appears. Cover with a wooden drop-lid, and simmer until soft. 3. 3. Remove the soybeans from the surface of the pan with pouring water, and leave to cool. Gently rinse the soybeans with water in a sieve. (The soybeans may develop wrinkles if cooled suddenly.) 4. 4. Add the soybeans to a pan, add the water and sugar, and simmer over a low heat for 10 minutes. Set aside until to cool. (The flavor will deepen further if you leave the beans overnight). 5. 5. Rinse the mochi rice, and leave to soak in water for 2 hours. Place the rice in a sieve and drain the moisture. 6. 6. Mix the salt and water, and soak the mochi rice for 20 minutes. 7. 7. Drain the salt water, and place the mochi rice in a steaming cloth. Wrap the rice so that there is a slight cavity in the center, and steam over a high heat for 15 minutes in a steamer. 8. 8. Remove the mochi rice from the steamer, sprinkle with 50cc of water and leave to sit for 5 minutes. 9. 9. Lightly rinse the soybeans and drain the moisture. Mix with the mochi rice, and steam for 5 minutes. (If the rice is hard, steam for longer.) 10. 10. Serve in rice bowls, and enjoy. ## Provider Information provider : Toyama Prefecture Chef's Association ![Image](Not found)" "# Kombumaki ｜ Our Regional Cuisines **Cuisine Name**: Kombumaki **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Kombu, migaki herring, and kanpyo ## History, Origin, and Related Events During the Edo period, a large amount of kombu was transported from Hokkaido by the Kitamaebune, which traveled across the Sea of Japan. This led to the establishment of today's kombu kingdom, Toyama. A number of kombu dishes have been passed down over generations, and kombumaki, which is fish wrapped in kombu, has become an indispensable feast for special occasions such as the New Year. The representative variation is kombumaki with migaki herring. Herring was also brought in large quantities along with kombu from Hokkaido by the Kitamaebune at that time. Kombumaki, which is slowly simmered for a long time to make it sweet, is thick but the kombu is soft, and even the herring inside is well infused with flavor. In addition to herring, seasonal ingredients such as sardines, firefly squid, yellowtail, and cod roe caught in Toyama Bay can also be used to make kombumaki. In addition to Toyama, it is a familiar dish in the neighboring Ishikawa and Fukui prefectures as well. ## Opportunities and Times of Eating Habits Kombu is often used as an auspicious ingredient because its pronunciation is similar to the Japanese word for “joy.”. Therefore, “ kombumaki” is also a dish eaten on New Year's Day, wishing for a prosperous year. In addition, it is a dish that is not only used for celebrations but also for everyday meals. ## How to Eat Soak the migaki herring in rice water for a day to rehydrate it, and then boil it. Soak the kombu in water for a while too. At this time, save the water in which the kombu was soaked. Wash the kanpyo with water and cut it in half. Wrap the herring with the kombu and tie it with the kanpyo. Slowly simmer in the water used to rehydrate the kombu until it becomes soft. Add seasonings such as soy sauce in two batches to let the flavors soak in. By adding starch syrup at the end, you can make it glossy. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Some families have inherited the taste from generation to generation. There are many shops in the prefecture that sell kombumaki, such as food manufacturers, kamaboko shops, kombu specialty shops, trout sushi shops, and supermarkets, so it is easy to obtain. It is available in many variations, and some people choose them as gifts. ## Ingredients - migaki herrings: 2 - rice water: An appropriate amount - kombu measuring 8 x 10 cm: 4 pieces - kanpyo: 60 cm - vinegar: A little - sugar: 1 tablespoon - soy sauce: 1 tablespoon - sake: 1 tablespoon ## Recipe 1. 1. Soak the migaki herring in rice water overnight to rehydrate it and remove the scum. 2. 2. Wipe off the sand from the kombu, pass it through water, and when it becomes soft, wrap the herring that has been cut in half and tie it with the kanpyo. 3. 3. Boil 2 starting with tepid water, add a little vinegar, and simmer over low heat until soft. When it becomes soft, add the seasonings in two batches to slowly incorporate the flavors.Kombu is a mineral-rich, low-energy food.In addition to herring, you can also add cod roe, salmon, fried tofu, and carrots to the center filling.Kombumaki is also available commercially, but it is often heavily seasoned, so why not try making lightly seasoned kombumaki at home? ## Provider Information provider : Recipe provider name: “Toyama home cooking” menu collection (Toyama Prefecture) ![Image](Not found)" "# White Shrimp Kakiage ｜ Our Regional Cuisines **Cuisine Name**: White Shrimp Kakiage **Region**: Our Regional Cuisines ## Main Lore Areas Toyama City, Imizu City ## Main Ingredients Used White shrimp, onion, carrot ## History, Origin, and Related Events With its characteristic topography and seawater of various different properties, Toyama Bay is rich in marine resources. Toyama is the only place in Japan that catches enough white shrimp ― a deep sea shrimp with a pale pink glow and the title of “Jewel of Toyama Bay” ― to be viable, with the primary fishing ports being Shinminato and Iwase. Alongside yellowtail and firefly squid, it is also recognized as a “Fish of Toyama Prefecture.” In the past, white shrimp were mostly dried with their shells and used as soup stock. However, advancements in freezing technology have made it easier to peel shrimp, as well as preserve its freshness, and so the flavor of white shrimp, with its thick texture and exquisite sweetness, has been revisited. White shrimp is popular as a topping for sushi and sashimi in restaurants, but “white shrimp kakiage” is quite popular in households. The deep-fried shrimp is crispy, fragrant, and holds a unique sweetness. White shrimp also have the distinction of not turning red when cooked, unlike other shrimp. ## Opportunities and Times of Eating Habits The official fishing season for white shrimp is between April and November, but it is quickly frozen after being caught and so can be enjoyed throughout the year. Thus, white shrimp kakiage is a dish that can be made in homes or restaurants regardless of the season. ## How to Eat Remove the heads, tails and whiskers from the white shrimp and drain the water. Thinly chop the onion and cut the carrots into strips. Beat the egg with water, add the onion, carrot, and tempura powder into the mixture, then add a little bit of salt along with the white shrimp and mix. Scoop out the result with a ladle or wooden spatula and fry in oil. Keeping a consistent temperature is key, as well as keeping the batter thin while frying. You can better enjoy the aroma by frying the entire shell. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although it is a recipe that can be made in the home, it is also a delicacy that represents Toyama, and so is served at many restaurants within roadside stations and sightseeing spots. Besides being enjoyed alongside white rice, the B-grade gourmet “white shrimp burger” has also become popular, and new ways to enjoy white shrimp kakiage have been developed. ## Ingredients - white shrimp: 80g - onion: 100g - pod carrots: 25g - green beans: 25g - Frying oil: as needed - wheat flour: 1／2cup - Egg: as needed - salt or matcha salt: A little - A little bit of sake: ## Recipe 1. 1. Wash the white shrimp with water, then drain. 2. 2. Thinly slice the onion and green beans, diagonally cutting the beans. Cut the carrot into strips. 3. 3. Put the flour, 1／2 egg, 100 mL of water, and a little salt and sake into a bowl. Add in 2 and mix thoroughly. It tastes good even with the sake. 4. 4. Pour oil into a tempura pan and once the temperature reaches 170-180℃, put 3 onto a ladle, sprinkle with flour, and add the shrimp to the pan to fry. ## Provider Information provider : Recipe Provider: “Toyama Home Cooking” Menu Collection (Toyama Prefecture) ![Image](Not found)" "# Osezushi ｜ Our Regional Cuisines **Cuisine Name**: Osezushi **Region**: Our Regional Cuisines ## Main Lore Areas Uozu City, Kurobe City, Nyuzen Town, Shinkawa area of Asahi Town, etc. ## Main Ingredients Used Rice, mackerel, and nori ## History, Origin, and Related Events Toyama Prefecture has a wide variety of oshizushi, such as trout sushi and sasazushi. Osezushi, whose name is said to have originated from a mispronunciation of “oshizushi,” is one such variety. It is a dish that is especially popular in the Shinkawa area, such as Uozu City and Kurobe City, where the mountainous area facing Toyama Bay has a large elevation difference with mountains as tall as 2,000m. Grilled mackerel flakes are seasoned with sweet vinegar, sandwiched between vinegared rice, topped with nori, pressed down with a heavy stone, and left overnight. One of its characteristics is that it is cut into squares. It is said that in the olden days, “osezushi ”started off as fish sandwiched between rice and was called “fish rice.” People began to use vinegared rice and thus, it transformed to its present form. Mackerel is commonly used, but some households use horse mackerel, deep sea smelt, salmon, and other seasonal fish. ## Opportunities and Times of Eating Habits It is prepared as a hospitality dish for traditional events such as the spring festival held in Uozu City and the Tatemon Festival in August, as well as special days and Buddhist ceremonies. On such days, one sho (1.8 liters) of rice is sometimes used to make a large osezushi, which is served splendidly on a large plate without being cut into pieces. ## How to Eat Add two cups of vinegar and cook the rice. Mix sugar and salt, let it cool, and divide into thirds. Once the mackerel is grilled, pull it apart into flakes and soak it in a seasoning liquid mixed with vinegar. Sprinkle the inside of the mold with vinegar, spread the vinegared rice evenly at the bottom, and scatter the flakes of the fish. Add more vinegared rice and place a sheet of nori on top, followed by a partition plate. In the same way as for the first layer, layer the rice, mackerel, and nori for the second and third layers. Cover with a lid, place a weight on top, and leave overnight to complete. It is also delicious to add walnuts and tree buds along with mackerel or other fish flakes. ## Efforts for Preservation and Succession Some families have passed down how to make osezushi from generation to generation, but it is also sold at supermarkets, so even those who want just a small amount or who find it difficult to make it at home can easily eat it. ## Ingredients - Rice: 800g - Grilled mackerel: 80g - [A]Vinegar: 40ml - [A]sugar: 1 tablespoon - [A]salt: 1 teaspoon ## Recipe 1. 1. Make the mixed vinegar with [A] and pour 1 tablespoon of it over the grilled mackerel. Mix the rest with the rice to make sushi rice. 2. 2. Put half the amount of sushi rice in the mold and flatten it. Sprinkle the mackerel flakes on top, top with more sushi rice, and finally, top with a sheet of nori. 3. 3. Place a lid on top, followed by a weight, and let it sit overnight. 4. 4. Remove from the mold, cut into the desired size, and serve on a plate. ## Provider Information provider : Recipe provider name: ""Toyama Home Cooking” menu collection (Toyama Prefecture) ![Image](Not found)" "# Tororo Kombu Rice Balls ｜ Our Regional Cuisines **Cuisine Name**: Tororo Kombu Rice Balls **Region**: Our Regional Cuisines ## Main Lore Areas All regions of the prefecture ## Main Ingredients Used White and black tororo kombu, rice ## History, Origin, and Related Events When it comes to rice balls, it is standard practice for Toyama residents to roll them in tororo kombu, or dried kelp shavings, rather than toasted nori seaweed. They are representative of local dishes that make use of dried kelp shavings. Although Toyama Prefecture is one of the largest consumers of kelp in Japan, kelp is actually rarely harvested in the prefecture. The origin of the kelp culture in Toyama can be traced back to the Kitamaebune ships that operated along the Japan Sea coast during the Edo period (1603-1867). The ships, which transported local specialties from around the country, made Toyama (Etchū) a port of call, where large quantities of kelp from Hokkaido was purchased. The culture is also closely related to the fact that many Toyama residents who immigrated to Hokkaido as pioneers during the Meiji period (1868-1912) sent kelp to their relatives in their hometowns. Today, most kelp is still produced in Hokkaido.Tororo kombu is made by layering several kinds of vinegar-pickled kelp, letting it harden, and shaving the surface. During this shaving process, the color of the kelp changes from black on the surface to white in the middle. Black tororo kombu, which is unique to Toyama Prefecture, is extremely sour, while its white counterpart is less sour and has a softer texture. With its perfect balance of moderate sourness and flavor, tororo kombu is the perfect accompaniment to fluffy cooked white rice. ## Opportunities and Times of Eating Habits Because it is long-lasting, tororo kombu is a staple in most households. Tororo kombu rice balls are popular amongst children and adults alike, and are made not only to enjoy in bento lunch boxes, but also for town meetings, festivals, children's athletic meets, field trips, and other occasions where people gather. Unlike rice balls wrapped in nori, tororo kombu rice balls retain their fluffy softness over time. ## How to Eat Prepare both white and black tororo kombu, break it up, and spread each type on a plate or plastic wrap. Cook the rice, shape the rice balls, and place them on the kelp, rolling each rice ball so that the surface is covered in the kelp. The key is to roll the rice ball so that the kelp gently envelopes it entirely. Some people make double kelp rice balls by adding tsukudani (seaweed simmered in soy sauce) as a filling in addition to umeboshi pickled plums and other ingredients. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In Toyama Prefecture, Kurobe (Ikuji), Toyama (Iwase), and Takaoka (Fushiki) have remnants of the bustling port of calls for the Kitamaebune ships and are among the cities in the prefecture with a strong connection to kelp. In recent years, Takaoka Kombu Rice Balls, made from a combination of Koshihikari rice produced in Takaoka and tororo kombu, have been sold at restaurants and roadside stations in the prefecture. In addition, supermarkets throughout Toyama carry a wide variety of tororo kombu that is perfect for making rice balls. ## Ingredients - Cooked white rice: Approx. 300g - Black tororo kombu: 30g - Pickled umeboshi plums: 3 - Cod roe: Half a sack - Salt: Pinch ## Recipe 1. 1. Spread the black tororo kombu evenly on a plate or sheet of paper. 2. 2. Remove the seeds from the pickled umeboshi plums and cut the cod roe into bite-sized pieces. 3. 3. Transfer the cooked white rice to a bowl and mix in the salt evenly. 4. 4. Take some rice in your hand, place the filling in the center, and shape into a rice ball. 5. 5. Sprinkle a generous amount of black tororo kombu over the surface of the rice ball. 6. 6. To avoid waste, make sure the tororo kombu is firmly pressed against the surface. ## Provider Information provider : Recipe provided by: Takaoka Food Brand Promotion Committee（Materials provided by: Muroya Co., Ltd.） ![Image](Not found)" "# Itokoni / Nizai ｜ Our Regional Cuisines **Cuisine Name**: Itokoni / Nizai **Region**: Our Regional Cuisines ## Main Lore Areas Toyama Prefecture ## Main Ingredients Used Azuki beans, burdock root, daikon radish,carrot, taro, konnyaku, and deep-fried tofu. ## History, Origin, and Related Events Toyama Prefecture is also known as the Shinshu Kingdom, where the Jodo Shinshu school of Buddhism is deeply rooted. “Itokoni” is a dish that is prepared during Hoonko, which is a memorial celebration of Shinran Shonin’s death, the founder of Jodo Shinshu. It is made by stewing root vegetables like burdock, daikon radish, carrots, and taro along with red azuki beans, which are believed to be some of Shinran Shonin’s favorite foods. This stew is rich in nutrients and delicious in cold seasons like fall and winter. The origin of the name “Itokoni” literally means “cousin stew” in Japanese. There are two reasons for this. First, the root vegetables used in the dish are very similar to each other, like cousins. Second, the hardest to stew vegetables are put in the pot first, then gradually the easier to stew vegetables are added. The word “gradually” in Japanese translates to “Oi-oi”, “Oi” in Japanese also means nephew as well, thus making the name “cousin stew” fitting. Another theory is that the name comes from the Buddhist term, “Itoku” which means to benefit from an ancestor’s virtue. Since the dish is used to commemorate the legacy of Shinran Shonin, this theory is also fitting. While the vegetables used can differ from different regions, as well as the use of miso or soy sauce, red azuki beans are always included. In the eastern part of Tochigi prefecture, such as in Kurobe City, the vegetables are called “nizai” or “boiled greens”. The ingedients are also cut slightly larger than in other regions. ## Opportunities and Times of Eating Habits Itokoni is served at temples and homes during Hoonko, which is held on November 28th, the anniversary of Shinran Shonin’s death. In the Gokayama area especially, this dish is served as a side soup. It is also eaten at harvest festivals, and since it is a hot soup with lots of vegetables, it can often be found at the dinner table during winter. Itokoni can also refer to several other dishes found outside of Toyama Prefecture. These dishes can vary region by region with pairings such as azuki beans with pumpkin or azuki beans with mochi balls. ## How to Eat Simmer the azuki beans softly. Peel and dice the daikon radish, carrot, taro and burdock root. Soak the burdock in water and remove the scum after cutting. Drain the deep-fried tofu and konnyaku in boiling water, then dice. Add vegetables, deep-fried tofu, konnyaku, and water to a pot and boil. When the vegetables are tender, add the boiled azuki beans and season. Be careful not to overboil or overcook the azuki beans because they will become mushy and unpleasant to look at. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the past, some families have passed down this dish from generation to generation to eat during celebrations or events. Yet, due to the population decline in Japan, some elementary schools have started serving this dish for lunch during the fall and winter, to teach children about the local cuisine. ## Ingredients - radish: 80 g - burdock root: 20 g - carrot: 25 g - taro: 130 g - konnyaku: 1／3 serving - deep-fried tofu or grilled tofu: 1／3 block - azuki beans: 1／3 cup - Add water to taste: - miso paste: 1 tablespoon - soy sauce: 1 tablespoon - dashi soup stock: 3 cups ## Recipe 1. 1. Put azuki beans in a pot with plenty of water and bring to a boil. Simmer over medium heat for around five minutes. To strain the beans, remove them from the water and boil them in fresh water. This time boil over high heat. After boiling, reduce the heat to low and boil until soft. 2. 2. Cut the daikon radish, deep fried or grilled tofu into 1.5 to 2cm size cubes. Cut the carrots into chucks. Cut the burdock root into 1cm thick round slices, then soak in water to remove any scum. Boil the taro and cut into larger pieces then the daikon radish. Use your hand to separate the konnyaku, making pieces about the same size as the burdock root. 3. 3. Add the daikon radish and burdock root to the dashi broth and bring to a boil over medium heat. 4. 4. When the daikon radish and burdock root become soft, add the tofu along with the miso paste and soy sauce, then simmer for 3 minutes. Season to taste and turn off the heat. ## Provider Information provider : Recipe provided by: “Toyama Home Cooking” Menu Collection (Toyama Prefecture) ![Image](Not found)" "# Kabura zushi ｜ Our Regional Cuisines **Cuisine Name**: Kabura zushi **Region**: Our Regional Cuisines ## Main Lore Areas Western part of the prefecture ## Main Ingredients Used Turnip, yellowtail (and mackerel, etc.), carrot, amazake malt ## History, Origin, and Related Events Kaburazushi is a type of narezushi with a perfect balance of sourness and flavor, made by cutting into salted turnips and sandwiching yellowtail or other fish between them, and slowly fermenting them with malt. It is a winter delicacy and an indispensable New Year's dish. It is a familiar local dish in Ishikawa Prefecture, where it has been passed down from generation to generation since the days of the Kaga Clan, but the western part of Toyama Prefecture was once part of the Kaga Clan and has many similarities with Kaga culture.There are various theories about the origin of the dish, but it is said that it was one of the dishes offered to the lord of the Maeda Clan when he visited Fukaya Onsen (Kanazawa City) for a hot-spring cure, or that it was first eaten by farmers who hid yellowtail, which was only available to samurai at the time, in a turnip so that it would not be found by farmers. The Tonami Plain, which straddles Tonami City and Nanto City, is famous as a production area of turnips, and the cultivation of turnips starts after rice cultivation is finished. Large turnips weighing more than 1 kg are harvested in late October every year. In addition to yellowtail, mackerel, salmon, and trout are also used in Toyama. ## Opportunities and Times of Eating Habits After the turnip harvest is completed, the making of ""kaburazushi"" (pickled turnip) begins in earnest at manufacturers and households around the end of November. The large turnips harvested in Toyama during this season are characterized by their freshness and concentrated sweetness due to the cold weather. It has long been served in many households as a special dish for New Year's Day. Kabura-zushi is a winter delicacy, but there is also daikon radish sushi, which can be enjoyed year-round, using daikon instead of turnips. ## How to Eat Peel the turnip thickly and use the soft part in the center; slice into round slices about 2 cm thick, cut a slit in the center, sprinkle with salt and leave overnight. Cut the mackerel into shaved pieces and place them between the salted turnips. Prepare a barrel and put amazake koji, turnips with mackerel, carrots, yuzu, and ginger slices alternately. After about two weeks of aging, the fish is ready to eat. ## Efforts for Preservation and Succession Although fewer households are making kaburazushi by hand in recent years than in the past, the food culture itself is still passed down through the generations as various manufacturers sell kaburazushi in the winter. In addition, an increasing number of people give kabuzushi as gifts during the year-end and New Year's holidays. There are also efforts to pass on the local taste to the younger generation by offering hands-on Kabuzushi making workshops, and convenient Kabuzushi ingredients are also available for home cooks. ## Ingredients - turnip: 5 pieces - shime saba (pickled mackerel): 1 - salt: 3g - Rice malt: 100g - Rice: 1 gou - Carrot: 1／2 - ginger: As needed - yuzu: As needed ## Recipe 1. 1. Cut turnips into 2 cm thick slices, cut a slit in the center, sprinkle with salt, and let sit overnight. 2. 2. Mix rice with rice malt and let sit overnight. 3. 3. Cut the shime saba into thin slices and place between the slices.Cut carrot, ginger and yuzu into thin strips. 4. 4. Arrange the rice malt, shime saba, carrot, ginger, and yuzu slices alternately in a vat, cover with a lid, and place a weight on top. 5. 5. Allow to mature for about 2 weeks. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Buri daikon ｜ Our Regional Cuisines **Cuisine Name**: Buri daikon **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Yellowtail, Daikon radish ## History, Origin, and Related Events The weather from late autumn to early winter, when fierce winds blow and thunder rumbles violently, is called ""buri-okoshi"" in Toyama, and is said to be when the yellowtail fishing in Toyama Bay is at its peak. Yellowtail caught during this season are particularly fatty and firm, and yellowtail caught in Himi City, where fishing is flourishing, are branded as ""Himi Kanburi"" (yellowtail caught during the cold season) due to their excellent taste. Yellowtail is a fish that has almost nothing to throw away, and every part of the yellowtail has been utilized to create a variety of dishes. Buri daikon,"" or yellowtail radish, is a typical warming yellowtail dish made by slowly simmering the yellowtail with daikon radish. In some areas along the coast, such as Himi City, there is a custom of giving a yellowtail to the bride's family as a year-end gift the year of her marriage, and the recipient returns half of the yellowtail to the bride's family. Yellowtail has been an indispensable part of these celebrations and other rituals, and ""yellowtail daikon radish"" has been made for each occasion. ## Opportunities and Times of Eating Habits During the winter season, when yellowtail is in season, yellowtail is made and eaten at home and in restaurants on a daily basis. While it is a popular home-style dish, yellowtail, which changes its name and increases in value as it grows, is also a dish that is served on festive occasions such as New Year's Day, as it is called a ""success fish"" and is associated with good fortune. ## How to Eat Rinse the yellowtail with water, then dip it in boiling water to remove the blood and sliminess. Cut radish into thick round slices. Put yellowtail, radish and sake in a pot and bring to a boil. When it is finished boiling, remove the scum from the water. When the radish is tender, add soy sauce, sugar and other seasonings and simmer until the flavors are absorbed. If you leave it overnight, the flavor will soak in even more and the dish will become richer. Some households use a miso-based seasoning instead of soy sauce. ## Efforts for Preservation and Succession Himi City holds the ""Himi Buri Fair"" during the winter season when yellowtail is delicious. During the period, various yellowtail dishes including ""yellowtail daikon radish"" are available at hotels, inns, and restaurants in the city. In addition, a regular sightseeing bus called ""Toyama Yellowtail Crab Bus"" operates from Toyama Station to the port town where visitors can enjoy the taste of Toyama's sea, such as yellowtail and crab (as of 2021). ## Ingredients - Yellowtail Roughness: 8 slices - Daikon radish: 1 medium - Water: 6 cups - sake: 1 cup - Mirin: 1／2 cup - soy sauce: 1／2 cup ## Recipe 1. 1. Cut Daikon radish into 1 to 1.5 cm round slices and boil until soft. 2. 2. Throw yellowtail into boiling water. Immediately remove from water and drain in a colander. 3. 3. Put water, seasonings, yellowtail and Daikon radish in a pot and bring to a boil. Remove any floating scum frequently. 4. 4. When the water comes to a boil, turn off the heat, let it sit for a while, and then simmer again. This allows the flavors to soak in well.It can also be cooked in a pressure cooker for a quicker and tastier cooking.Boiling Daikonradish in rice water makes it easier to remove the bitterness. ## Provider Information provider : ""Toyama Home Cooking"" Menu Collection (Toyama Prefecture) ![Image](Not found)" "# Suzuki ｜ Our Regional Cuisines **Cuisine Name**: Suzuki **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Zuiki (stem of taro) ## History, Origin, and Related Events Zuki is a dish made by pickling taro leaf stalks (the part between the stem and leaves) in vinegar. It has been eaten for a long time with its refreshing taste and crunchy texture. There are three types of zuki: akazuki, which is made from the stems of yatsugashira and ebiimo (shrimp), shirozuki, which is made from soft white yam, and aoizuki, which is made from the stems of hasuimo (lotus root). In Fukui, also in the Hokuriku region, it is also called ""suko. Generally, a type of taro called yatsugashira zuki is used, and its red color is brightened by being soaked in vinegar. It is said to cleanse the blood, and in Toyama, it is widely known as an ingredient that women eat after childbirth. Fresh tsuiki is prepared from summer to autumn, when it is harvested, but it is also dried and used as a preserved food, so it is often boiled or stir-fried when it is not in season. Dried Chinese cabbage not only keeps well for a long time, but also increases its nutritional value. ## Opportunities and Times of Eating Habits Since the harvest season is from summer to the beginning of fall, it is a common home-style dish that appears on dinner tables during this time. The advantage of this dish is that it can be made in large quantities and stored as a reserve dish because of its vinegary flavor. It is also a dish served during Obon and autumn festivals, where its bright colors add to the festive atmosphere. ## How to Eat Wash and peel the taro, and cut into 4 cm lengths. Soak them in water to remove the astringent taste. Put the water chestnuts in a pot and roast them until softened. When softened, sprinkle with vinegar. When cool, dress with sweet vinegar and store in the refrigerator. ## Efforts for Preservation and Succession The taste has been handed down from generation to generation in each household as the taste of grandma. ## Ingredients - Fresh aka zuiki (stem of taro): 400g - Vinegar: 2 tbsp. - [sweet vinegar] Vinegar: 2 tbsp. - [sweet vinegar] Sugar: 2 tbsp. - [sweet vinegar] soy sauce: 1 tbsp. ## Recipe 1. 1. Wash and peel aka zuiki and cut into 4 cm lengths. Soak aka zuiki in water for 20 to 30 minutes to remove the astringency. Drain in a colander. 2. 2. Put aka zuiki into a pot and roast over medium heat (no oil is needed). 3. 3. When it begins to soften, add vinegar and stir. When it turns red, turn off the heat. 4. 4. When cool, dress with sweet vinegar and let the flavors blend.disposable gloves to avoid blackening your hands and nails. If they turn black, soak them in vinegar water and wash them. After that, wash your hands with soap and water several times to make it fade away.Kara-roasting means frying without oil.You can also substitute amazu (sweet vinegar) with commercial products. ## Provider Information provider : ""Toyama Home Cooking"" Menu Collection (Toyama Prefecture) ![Image](Not found)" "# Tara jiru ｜ Our Regional Cuisines **Cuisine Name**: Tara jiru **Region**: Our Regional Cuisines ## Main Lore Areas Asahi Town ## Main Ingredients Used Alaska Pollack, burdock root, green onion ## History, Origin, and Related Events Asahi Town, located on the eastern edge of Toyama Prefecture, is rich in nature, with the Northern Alps on its mountain side and the beautiful jade coast where jade ore is extracted on the Sea of Japan side. Tara-jiru"" is a traditional soup that originated in this town. The area around National Route 8 along the coast is lined with restaurants that serve cod roe, and is also called ""Tara-jiru Kaido (cod soup road). Asahi Town used to have an abundant catch of cod, and to warmly welcome the men who went fishing, the fishermen's wives gathered driftwood, boiled a large pot, added miso paste and cod, and stewed it to make the soup. All the fishermen gathered around the pot and sat in a circle on the beach to eat the dish.The key to the delicious taste is to cut a whole Alaska Pollack into chunks and stew it vigorously, using the meat, head, liver, milt, and cod roe. At that time, cod, which tends to lose its freshness easily, was sold at local beaches as dried cod or grilled as a whole fish, but nowadays, due to rising sea water temperatures, it is rarely caught locally, and products from Tohoku and Hokkaido are used. ## Opportunities and Times of Eating Habits In the 1950s and 1960s, when cod fishing was popular, pollack was caught only in summer and fall because the boats were small and there were not many days when they could go fishing in winter. Today, it is a local specialty that is commonly eaten regardless of the season, but many people prefer to eat it in winter, as the taste of cod increases from December to February, when the cod milt and cod roe (cod roe) grows. Because it is easy to prepare, it is also eaten at home on a daily basis. ## How to Eat Remove the guts of fresh cod and cut into pieces. Keep the liver aside. Cut burdock root into small pieces and soak in water to remove the roughness. Bring a pot of water to a boil, add miso, cod meat and giblets, and bring to a boil, then simmer, removing any excess liquid. When the cod meat turns white, add miso and burdock root, cover with a lid, simmer briefly and turn off the heat. Sprinkle chopped green onions for color. ## Efforts for Preservation and Succession Tara-jiru is served at restaurants, guest houses, and drive-ins along the ""Tara-jiru Road,"" and it is also served at beaches during the summer to replenish salt. Every year in October, the ""Jade Coast Cod Soup Festival"" is held around Miyazaki Fishing Port in the town, attracting tourists from outside the prefecture as well as locals. It is also served as a school lunch menu item. The festival also offers a hands-on experience of making cod roe soup, taught by mothers who live in the fishing village. ## Ingredients - Alaska pollack (Theragra chalcogramma): 2 - burdock root: Appropriate amount - green onion: Appropriate amount - Miso paste: 3 tbsp. - water: 4 cups ## Recipe 1. 1. Remove the cod scales and open the belly from under the chin. 2. 2. Remove the internal organs, and keep the liver, milt, and cod roe separate. 3. 3. Remove the blood using a brush and rinse well under running water. 4. 4. Cut into 2 cm pieces. 5. 5. Whole gobo (burdock root) into small pieces and soak in water to remove the roughness. 6. 6. Pour water into a pot and heat. 7. 7. When water comes to a boil, add 2／3 of the amount of miso paste, and add the cod meat, kimo, shirako, and mako. 8. 8. Bring to a boil, then simmer, removing the lye frequently. 9. 9. When the cod meat turns white, add the remaining miso and burdock root, cover the pot and turn off the heat. Finish by sprinkling with scallions. ## Provider Information provider : Asahi Town Tourist Association ![Image](Not found)" "# Hotaruika no sumiso ae ｜ Our Regional Cuisines **Cuisine Name**: Hotaruika no sumiso ae **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Firefly squid, leeks, spicy vinegared miso ## History, Origin, and Related Events Firefly squid with vinegared miso is a dish representative of spring in Toyama. Firefly squid live in deep water, but around March they gather along the coast of Toyama Bay to spawn, and are landed only during a certain period each year. Namegawa fishing port boasts one of the largest catches in Toyama Prefecture. There are historical records that indicate that firefly squid fishing was already practiced here during the Edo period. Firefly squid, whose entire body glows blue and white, are called the ""mystery of Toyama Bay,"" and the sight of them drifting through the shallows in schools is fantastic. They are designated as a special natural monument in Japan as the ""Firefly Squid Swarming Sea Surface. The firefly squid caught in Toyama Bay are caught in fixed nets and are fresh because of the proximity of the fishing grounds and fishing ports. During the fishing season, paddy field water is not discharged into the sea to protect the firefly squid fishery. Firefly squid boiled fresh is exceptional, and ""firefly squid with vinegared miso"" is the most popular dish. When boiled, the body of the firefly squid becomes round and shiny, and the inside is tender and the outside is plump. ## Opportunities and Times of Eating Habits The firefly squid fishing season begins in March and lasts until June, making it the most popular food from spring to early summer. It is a taste that signals the arrival of spring in Toyama, and especially in port towns where firefly squid fishing grounds are located, firefly squid is a weekly dish on household tables. It is often served with chives and leeks for a colorful garnish, and is also served as a dish for entertaining. It is also an indispensable snack for alcoholic beverages. ## How to Eat Add salt to water, bring to a boil, add firefly squid, boil, and remove the eyes (fish processors and restaurants remove the eyes after boiling, but most households remove the eyes individually when eating). (Many fish processors and restaurants remove the eyes after boiling. After the leeks are served with the firefly squid, pour the spicy vinegared miso, a mixture of miso, vinegar, hot pepper, and sugar, over the squid. In addition to leeks, wakame seaweed, myoga, ginger, etc. can also be served. ## Efforts for Preservation and Succession In addition to being prepared at home, firefly squid is also widely served at restaurants in Toyama Prefecture as a seasonal delicacy. It is a standard dish using firefly squid, and its recipe is introduced on various recipe websites. As a result, the dish is highly recognized by people outside of the prefecture. Efforts are also being made to carry on the fishing industry (not limited to firefly squid), such as recruiting and training the bearers of fixed-net fishing. ## Ingredients - Firefly Squid: 20 fish - Wacker: 1 bunch - Fresh wakame seaweed: 40g - [Vinegared miso] miso: 1.5 tbsp. - [Vinegared miso] Sugar: 1 tbsp. - [Vinegared miso] Vinegar: 2 tbsp. - [Vinegared miso] Hot pepper paste: 1 tsp. ## Recipe 1. 1. Boil firefly squid in boiling water with salt for 1 minute after re-boiling. Immediately drain the squid in cold water and remove the eyes. 2. 2. Quickly run the wakegi through boiling water, drain, and cut into 3 to 4 cm lengths. 3. 3. Cut fresh wakame seaweed into 3-4 cm lengths, quickly run through boiling water, drain and drain. 4. 4. Mix firefly squid, leeks and raw wakame seaweed with vinegared miso.You may substitute commercially available vinegared miso for the vinegared miso. ## Provider Information provider : ""Toyama Home Cooking"" Menu Collection (Toyama Prefecture) ![Image](Not found)" "# Nasu no Oranda Ni ｜ Our Regional Cuisines **Cuisine Name**: Nasu no Oranda Ni **Region**: Our Regional Cuisines ## Main Lore Areas Around Kanazawa City ## Main Ingredients Used Eggplants ## History, Origin, and Related Events Vegetables grown in Kanazawa city using traditional methods are called “Kaga Yasai”. Yasai is the Japanese word for vegetable. Vegetables that can be sold under the brand name “Kaga Yasai” are those that are locally grown and have been produced since 1945 or before that. Currently, there are 15 different types of vegetables being sold under the brand name. Some examples are, Kaga Fat Cucumber, Gensuke Daikon, “Aka Zuiki” (=red taro stem), “Kinjisou” (=type of spinach), and Amaguri Kabocha (=red kuri squash).Heta Murasaki Nasu is also a Kaga Yasai and is a locally grown eggplant. Heta Murasaki means purple stem in Japanese and the vegetable has a bright purple stem as seen in its name. The body of the eggplant is oval shaped like an egg. The glossy skin of the eggplant is thin and the fruit inside is soft and sweet. This vegetable is popular because it keeps well for a long time. Heta Murasaki Nasu was first grown around 1945. It is said that Heta Murasaki Nasu was made using an eggplant named Ogi grown in the Arimatsu and Izumi areas of Kanazawa city. At the beginning of the Showa period, the main producers of Heta Murasaki Nasu became the Kinjo and Sakiura areas as it is known today.“Nasu no orandani” is eaten during the harvest season of eggplants. Depending on the family that makes it, the eggplants are either boiled, deep-fried, or stir fried. This dish is made when there is plenty of eggplants to go around, in order to not waste them. Heta Murasaki Nasu is perfect for this dish because it does not become dissolved even when simmered for a long time. Oranda means Holland in Japanese and this dish is said to have gotten its name because it uses the same cooking methods that were used in Nagasaki, a region influenced by Dutch culture. ## Opportunities and Times of Eating Habits Eggplants are in season from summer to mid-autumn. “Nasu no orandani” is perfect to eat on a hot day when one doesn’t have much of an appetite. It is often served cold. Another popular dish of the region using eggplants is “nasu somen” (=eggplants and white wheat noodles cooked in soup). ## How to Eat Cut off the stems and calyxes of the eggplants and put small cuts into the eggplants. Cook the eggplants in boiling water. Use a different pan to make dashi soup with fresh water. Add soy sauce and sugar and simmer the eggplants in the soup. Once the flavors are absorbed into the eggplants, turn off the heat and add cayenne pepper and grated ginger. The skin of the eggplants is firm, but the flesh is soft. The combination of the two create a unique texture. There is another type of this dish called “tsuke oranda” which is made by cooking salted or pickled eggplants. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is often made at home. Some families like to add a small amount of sesame oil before serving. ## Ingredients - Eggplants: 8 - red pepper: A little - [A] Dashi (=Japanese soup stock): 1 1／2 cup - [A] Light soy sauce: 2 1／2 to 3 tbsp. - [A] Sake: 1 tbsp. - [A] Sugar: 1 to 2／3 tbsp. - [A] Salt: 1／3 tsp. - Sesame oil: as needed ## Recipe 1. 1. Remove the stems and calyxes of the eggplants. Put cuts into the eggplants in the shape of a cross. Soak the eggplants in some water. Cook them in boiling water. 2. 2. Put the seasonings from list [A] in a pan. Once the soup is heated, add the eggplants and finely chopped cayenne pepper. Once the flavors are absorbed, turn off the heat and serve. ## Provider Information provider : “Etsuko Aoki's New ""Jiwamon"" Kingdom - Cuisine of Kanazawa"" (Author: Etsuko Aoki) ![Image](Not found)" "# Tai no Karamushi ｜ Our Regional Cuisines **Cuisine Name**: Tai no Karamushi **Region**: Our Regional Cuisines ## Main Lore Areas Around Kanazawa City ## Main Ingredients Used Red seabream, okara (=soy pulp), carrots, “gobou” (=burdock) ## History, Origin, and Related Events “Tai no karamushi” is a classic Kaga dish made with red seabream stuffed with okara, vegetables and other ingredients. This traditional dish is symbolic of samurai culture. Two red seabreams are stuffed and steamed and served on a platter with their stomachs facing each other.It is often served at weddings and other celebrations. It is said that the dish was born during the Edo period and influenced by Shippoku from Nagasaki, a type of cuisine with Chinese characteristics.Red seabream is a popular ingredient used for many recipes such as “kombujime” (curing raw fish with kelp), “ara daki” (=simmered dish using the entire head of the fish), and a salad using the skin of the fish. ## Opportunities and Times of Eating Habits At a traditional Japanese wedding, the bride’s family would send a bottle of sake and a large red seabream to the groom’s family. The groom’s family makes “tai no karamushi” using these two ingredients. The dish is served as one of the main dishes of the wedding menu. It is a special dish which has been enjoyed in the region for many generations. The soft flesh of the fish is served to the wedding guests and the remainder of the fish with the bones was shared among servants and neighbors.Two red seabreams are placed on a large platter with their stomachs facing each other. This is called “nirami dai” or “tsurukame tai”. The reason why the red seabreams are cut in the back is because if their stomachs are cut open, people would be reminded of “harakiri” (=suicide by cutting one’s own belly) and this would be considered bad luck for a wedding. These small details are symbolic of samurai culture. The fish are stuffed with plenty of the okara mixture with hopes that the new couple will have many children together. Nowadays, this dish is eaten on special occasions and celebrations. In December when the Ebisu-ko festival is held to wish for a prosperous business year, “tai no karamushi” is prepared using the red seabreams used as an offering to the god, Ebisu. ## How to Eat Red seabream is cut open in the back and stuffed with stir-fried okara (soy pulp), carrots, “gobou” (=burdock), lotus roots, shiitake mushrooms, ginkgo nuts and jelly ears. The dish is seasoned with “dashi” (=Japanese soup stock), soy sauce and sugar. Smaller seabream should be steamed with the stuffing for 40 to 50 minutes. For bigger seabream, steam for over an hour and a half. The steamed fish is served on a colorful Kutani-yaki platter for special occasions. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)“Tai no karamushi” is not an easy recipe to make and so most people do not make this at home anymore. The dish is often ordered at high end restaurants for celebrations and special occasions. Some restaurants have a waitress go around the table serving each customer the freshly made steamed red seabream. ## Ingredients - Red seabream: 2 - Okara (=soy pulp): 2 cups - Cooked bamboo shoots: 20g - Gobou (=burdock): 1／2 piece - Carrots: 20g - Jelly ears: 6 pieces - Ginkgo nuts: 8 pieces - Hemp seeds: 1 tsp. - [A] Dashi (=Japanese soup stock): 1 cup - [A] Sugar: 6 tbsp. - [A] Sake: 4 tbsp. - [A] Soy sauce: 4 tbsp. - [A] Salt: a little ## Recipe 1. 1. Julienne the cooked bamboo shoots, “gobou” (=burdock), carrots and jelly ears (after soaking them in water). Remove the shells from the ginkgo nuts and cook. Remove the thin skin of the ginkgo nuts after cooking. 2. 2. Remove the scales of the red seabream. Cut the fish open from the back of the dorsal fin and remove the entrails. Wash the fish and then soak for about an hour in some salt water with a salt level similar to seawater. 3. 3. Stir fry the ingredients from step 1. Add the seasonings in [A] and the okara. Cook without burning the ingredients. Turn off the heat and add the hemp seeds. 4. 4. Put the mixture from step 3 inside the red seabream. Steam the fish for 40 to 50 minutes. The cooking time will differ depending on the size of the fish. ## Provider Information provider : “Kanazawa, Kaga, Noto: Home Cooking of the Four Seasons” (Author: Etsuko Aoki) ![Image](Not found)" "# Megisu no Dango Jiru ｜ Our Regional Cuisines **Cuisine Name**: Megisu no Dango Jiru **Region**: Our Regional Cuisines ## Main Lore Areas All of Ishikawa Prefecture ## Main Ingredients Used “Megisu” (deep-sea smelt), egg and green onion ## History, Origin, and Related Events “Megisu” (deep-sea smelt) is a slender fish about 20 cm long that live along the Pacific coast and the Sea of Japan. It is similar in appearance to “kisu” (=Japanese whiting) and another name for megisu is “nigisu”. The name megisu is said to come from the local dialect of Ishikawa meaning big, gaping eyes.The number of megisu caught in Japan is the highest in Ishikawa prefecture and about ten percent of the total is caught in Kanazawa city. The fish is not expensive, and so people use this fish for daily meals. It has a simple taste and is popular among people of all generations. It can be simmered, deep-fried, or dried. It is served as part of local school lunch menus.Megisu should be eaten when fresh so most of the fish caught are eaten locally. Sashimi and sushi using megisu can most often only be eaten in Ishikawa to maintain the freshness.“Megisu no dango jiru” is a way to prepare large amounts of megisu without letting it go to waste. In Ishikawa prefecture, dango jiru is prepared with other types of fish as well, such as sardines and flying fish. ## Opportunities and Times of Eating Habits Megisu are caught during the months between September to June, using bottom trawl nets. The fish caught during the winter is particularly delicious because of their higher fat content. Bottom trawl fishing is prohibited during the months of July and August but megisu can be enjoyed all year round due to preservation techniques. It is available for purchase at supermarkets and fish markets. ## How to Eat Take out the bones and mince the megisu flesh. Then mash in a mortar with a pestle. Add miso, eggs, and green onions to the megisu and create fish balls. Simmer in “dashi” (=Japanese soup stock) soup. The fish balls are simple in taste and goes well with the dashi soup. They can also be cooked in miso soup or “sumashijiru” (=clear soup).Another way to prepare megisu is to cook it in some salt water and then eat it with some grated ginger on top. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Minced megisu is available for purchase at local supermarkets and fish markets and “Megisu no dango jiru” is made often at home. The prefecture is making efforts to raise the recognition of “megisu” (deep-sea smelt) throughout the region. In 2019, a group of local chefs got together to produce recipes using megisu in various styles such as Japanese, Western and Chinese. They formed a limited time group named “Fifteen Megisu Chefs”. ## Ingredients - Minced “megisu” (deep-sea smelt): 200g - Gobou (=burdock): 40g - [A] Egg: 1 - [A] Sake: 2 tsp. - [A] Miso: 1／2 tbsp. - [A] Katakuriko (=potato starch): 1 tbsp. - Kombu dashi (=Japanese soup stock made with kelp): 4 cups - Salt: 1／2 tsp. - Soy sauce: 1 tsp. ## Recipe 1. 1. Cut the “gobou” (=burdock) into thin strips and then soak them in water. 2. 2. Put minced “megisu” (deep-sea smelt) in a mortar and mash with a pestle. Add the ingredients from [A] and mash some more. 3. 3. Put kombu dashi and strips of burdock in a pan and simmer. When the soup begins to boil, make fish balls using the mixture from step 2 by scooping it with a spoon and add to the soup. When the fish balls start to rise to the top, lower the heat and simmer some more. Season the soup with salt and soy sauce and then turn off the heat. ## Provider Information provider : Ishikawa Prefecture Food Lifestyle Improvement Promotion Council ![Image](Not found)" "# Mako no Nitsuke (Stewed Cod Roe) ｜ Our Regional Cuisines **Cuisine Name**: Mako no Nitsuke (Stewed Cod Roe) **Region**: Our Regional Cuisines ## Main Lore Areas All of Ishikawa Prefecture ## Main Ingredients Used Cod roe ## History, Origin, and Related Events In Ishikawa Prefecture, when people mention ""Tara"" (Cod), it generally refers to Madara (Pacific cod) rather than Skesodara (Alaska pollock). As the temperature drops and spawning season arrives, Cod caught during this period is considered particularly delicious. Locals often say there's ""no wasted part"" of the fish, and various parts, from the head to the internal organs, are used in cooking. It can be served as sashimi with kombu(=kelp), and white cod roe is pickled in vinegar. Dried stick cod (Bou-dara) is also consumed as a traditional New Year's dish.In the active fishing region of Noto, cod fishing peaks from December to February. The taste of Noto cod has been renowned for a long time, and even in folk songs, it is praised as ""Noto cod is the best."" The city of Nanao in Noto holds the ""Gottso Matsuri (Tara Festival)"" to celebrate this local delicacy.One of the representative cooking methods passed down in Noto is the ""Nitsuke"" style for cod roe. ""Nitsuke"" involves simmering the roe in a simple mixture of soy sauce and mirin. While the ""tara no ko-tsuke,"" where finely shredded cod roe is sprinkled on sashimi, is also famous, the ""Nitsuke"" method is appreciated as a delicacy widely known across the region.The cod used for this dish, called madara, can grow over 1 meter in length and weigh more than 10 kg. The cod roe, covered in a black membrane, reaches sizes close to 30 cm. It has a striking appearance compared to the roe of skesodara. ## Opportunities and Times of Eating Habits It is consumed around winter when the spawning season arrives. During this season, cod roe is sold in fish markets and supermarkets, and many households prepare dishes using it.In the coastal towns of the Noto region, the ""Kishuusai"" festival is held on February 11th, celebrating the old lunar New Year. Local restaurants and accommodations serve special dishes called ""tara gozen"" and ""kishuu gozen"" during this festival. ""Tara gozen"" is a full-course meal featuring various cod dishes, including the classic ""tara no nitsuke"" (simmered cod), and dishes made with cod roe. ## How to Eat Cod roe, sliced into rounds, is simmered with soy sauce and mirin before being eaten. It has a well-seasoned taste, making it a great accompaniment for rice or a side dish with alcoholic beverages. When cut into small pieces, it tends to crumble and resembles a blooming flower, so it's advisable to simmer it in its larger form without cutting it before serving. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even now, it is commonly eaten at home in Noto. Additionally, processed products such as canned cod roe simmer are also available in supermarkets and other places. ## Ingredients - Cod roe: 450g - Dashi (=Japanese soup stock): 250cc - Sake: 3 tbsp. - Soy sauce: 3 tbsp. - Sugar: 3 tbsp. - Mirin(=sweet rice wine): 3 tbsp. ## Recipe 1. 1. Rinse the cod roe thoroughly and separate any attached sections. 2. 2. In a pot, combine dashi broth and seasoning, bring it to a boil. 3. 3. Gently add the cod roe, cover with aluminum foil, and simmer over medium to low heat for about 25 minutes. ## Provider Information provider : Ishikawa Prefecture Food Lifestyle Improvement Promotion Council ![Image](Not found)" "# Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe) ｜ Our Regional Cuisines **Cuisine Name**: Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe) **Region**: Our Regional Cuisines ## Main Lore Areas Noto Area, Kanazawa City Area ## Main Ingredients Used Cod, Cod roe ## History, Origin, and Related Events Cod is an indispensable winter delicacy in Ishikawa Prefecture. In the region, the term ""tara"" often refers to Pacific cod (madara) more than Alaskan pollock (sketoudara).Nanao City, historically a thriving port town, is renowned for its winter yellowtail, but for locals, cod is a more familiar ingredient. Due to the intricate geography of Nanao Bay, cod, especially during the spawning season, has been abundantly caught. In the late 1940s, locals nostalgically recall an era when cod was so plentiful that they would say, ""cod is popping up."" This sentiment is supported by local folk songs dedicated to Nanao's cod, and every February, the ""Gottsoo Matsuri"" (Cod Festival) is held.Known for having ""no wasted parts,"" cod is used in miso soup and simmered dishes, and its stomach and organs are used in salted fish roe. In dishes like ""tarachiri"" and ""tara-jiru,"" not only the flesh but also the complete set of internal organs, known as the ""seven tools,"" are utilized. In the past, it was common to see dried cod hanging from the eaves of houses as winter approached.Normally, due to its quick deterioration, cod is commonly prepared by cooking. However, in the Noto region, where fresh cod is readily available, it can also be enjoyed as sashimi. Moreover, ""tarako"" (cod roe) coated sashimi, known as ""tara no ko-tsuke,"" is widely known both within and outside the region and has become a classic local dish in Kanazawa City. ## Opportunities and Times of Eating Habits In the coastal towns of the Noto region, the ""Kishuusai,"" a boat-launching festival for a bountiful and safe harvest, is held on February 11th, the lunar New Year. Fishing boats are adorned with large fishing flags, and sacred sakaki branches and sake are offered. For this special day, feasts known as ""tara gozen"" and ""kishuu gozen"" are prepared. These feasts include a full course of dishes such as ""tara no nituke"" (simmered cod), ""shiromi no sunomono"" (vinegared cod milt), ""tarako no shoyuzuke"" (cod roe marinated in soy sauce), and ""tara no ko-tsuke"" (cod sashimi coated with cod roe). It is a tradition for fishing boat captains to invite their crew to their homes and treat them to this elaborate meal. ## How to Eat It is coated with lightly flavored tarako (cod roe) simmered in sake and salt and is eaten with ""iri-zake"" (sake with umeboshi). It can also be enjoyed with a mixture of bonito dashi and soy sauce called ""Tosa soy sauce."" In comparison to sketodara, the roe of madara (Pacific cod) can be much larger, more than twice the size. It is covered with a black skin, giving it a striking appearance, but it has a mild and chewy texture. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)During the Kishuusai season, you can find madara roe at local supermarkets and fishmongers. Local restaurants and accommodations also offer the opportunity to enjoy cod-related dishes during this festival. ## Ingredients - Cod (sashimi-grade upper body): 100g - Cod roe (milt): 25g - Daikon radish: As needed - Large perilla leaves: As needed - Carrot: As needed - Wasabi: As needed - [Iri-sake (flavored sake) sauce] Soy sauce: 1／2 cup - [Iri-sake (flavored sake) sauce] Sake: 1／4 cup - [Iri-sake (flavored sake) sauce] Umeboshi (pickled plum): ## Recipe 1. 1. Salt the cod (upper body) lightly and let it sit for 1-2 hours, then slice thinly. 2. 2. Boil the cod roe, remove the skin, wrap in a cloth, squeeze out the water while hot, and let it cool. Flake the flesh and coat it over the sliced cod. 3. 3. In a pot, combine umeboshi, sake, and soy sauce for the iri-sake sauce. Simmer, then cool. 4. 4. Arrange daikon radish strips, large perilla leaves, wasabi, and carrot as accompaniments. Serve the cod slices with the iri-sake sauce. ## Provider Information provider : “Etsuko Aoki's New ""Jiwamon"" Kingdom - Cuisine of Kanazawa"" (Author: Etsuko Aoki) ![Image](Not found)" "# Itoko-jiru ｜ Our Regional Cuisines **Cuisine Name**: Itoko-jiru **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Adzuki beans, Tofu, Root vegetables, etc. ## History, Origin, and Related Events ""Hoonko"" is one of the traditional autumn events in Ishikawa Prefecture. It is a traditional event held on November 28th, which is the death anniversary of Shinran, founder of the Jodo Shinshu sect. The meal eaten after sermons in temples and affiliated households is called ""Otoki (Toki),"" and it is served to the guests who are gathered for the ""Hoonko.""""Itoko-jiru"" is an essential part of the Hoonko meal. It is a soup made by slowly simmering various vegetables, with adzuki beans and tofu as the main elements, then flavoring it like miso soup. Adzuki beans were a favorite food of Shinran Shonin. It is said that those who participate in the ceremony are repaying their kindness to Shinran Shonin while eating ""Itoko-jiru.""There are many theories about the origin of the unique name ""Itoko-jiru."" One theory is that Itoko-jiru came from the ""Otoko-jiru"" eaten on ""Otoko Hajime,"" the beginning of New Year preparations on December 8th of Japan's lunisolar calendar, or that the ingredients such as adzuki beans and tofu are related as ""itoko"" (cousins). Depending on the region, root vegetables such as daikon radish, burdock, and potatoes might also be considered as ""itoko,"" and the interpretations vary by person and by region. Hoonko cuisine also includes a similar ""Itoko-ni."" This is made by slowly simmering adzuki beans with root vegetables. There is also a ""Nanukadaki Gobo"" made by simmering burdock for seven days. Yamaguchi and Yamagata Prefectures also have an ""Itoko-ni,"" but they have little in common in terms of the cooking method, ingredients, and style. ## Opportunities and Times of Eating Habits It is one of the essential dishes for the Hoonko Otoki. Jodo Shinshu is so influential in Kanazawa that it is called the ""Shinshu Kingdom,"" and the Hoonko remains a deeply rooted tradition to this day. In addition to ""Itoko-jiru,"" ""Itoko-ni"" made by simmered adzuki beans and root vegetables and ""Nanukadaki Gobo"" made by simmering burdock for seven days are also eaten for Hoonko. ## How to Eat Boil adzuki beans until soft, then add to dashi broth and heat. Once boiling, add tofu and season with miso before eating. It is a vegetarian dish, so the dashi broth is made with ingredients such as kelp and shiitake mushrooms. ## Efforts for Preservation and Succession It is a festival food, so it is not often served as a typical household meal. The Hoonko custom itself is still practiced today, and ""Itoko-jiru"" is eaten on such occasions. ## Ingredients - Adzuki beans: 50g - Firm tofu: 80g - Daikon radish: 80g - Pumpkin: 60g - Kelp dashi broth: 2 cups - Boiled adzuki bean broth: 2 cups - Miso: 1 1／3 tbsp. ## Recipe 1. 1. Add adzuki beans and plenty of water to a pot and bring to a boil. When it comes to a boil, simmer for about 15 minutes, then discard the water. Add fresh water and bring to a boil again. When the water level gets low, add more water, and continue to simmer while removing the scum until the beans become soft. 2. 2. Use a colander to separate the adzuki beans from the boiled adzuki bean broth. 3. 3. Cut the tofu and daikon radish into 1cm cubes. Remove the seeds and pulp from the pumpkin, partially scrape away the skin, and cut into small bite-size pieces. 4. 4. Add the dashi broth and boiled adzuki bean broth to a pot and heat. Add the daikon radish and simmer. Once the daikon radish is cooked, add the pumpkin and simmer until soft. 5. 5. Add the adzuki beans from step 2 and the tofu, then season with miso. Once it comes up to a boil, remove from heat. ## Provider Information provider : Ishikawa Dietary Improvement Promotion Council ![Image](Not found)" "# Bekanabe ｜ Our Regional Cuisines **Cuisine Name**: Bekanabe **Region**: Our Regional Cuisines ## Main Lore Areas The coastal area ## Main Ingredients Used Rice bran sardines, Chinese cabbage, Radish, Mushrooms, Sake lees, etc. ## History, Origin, and Related Events Ishikawa Prefecture has moderately low winter temperatures, although there is some snowfall, and summers are hot and humid. Fermented food culture took root by taking advantage of its unique climate. For example, “ishiru” is considered one of Japan's three major fish sauces. The main ingredient is the innards of the common squid, but the ingredients used vary depending on the region, such as Japanese sardines, round herring, mackerel, and horse mackerel. In addition, “narezushi,” which is said to be the origin of sushi, and “kaburazushi,” a representative of Kaga cuisine, are local dishes that make use of fermentation.Rice bran sardines, which are sardines pickled in rice bran, are also a traditional fermented dish in Ishikawa Prefecture. It is said that it became popular as a way to preserve large quantities of sardines at a time when there was no refrigeration technology. A long time ago, it was an indispensable preserved food in mountain villages during winter when food was scarce.It can be grilled with the rice bran still on, or it can be eaten as sashimi after washing the rice bran off with water. Since it has a high salt content, it goes well with rice as well as with alcohol.In the Noto region, “bekanabe,” a dish made with rice bran sardines, has been popular for a long time. It is a hotpot dish made with rice bran sardines, salted Chinese cabbage, mushrooms, etc. boiled in lees. As sardines are an economically popular fish, it is said that common people often had conversations such as “Shall we have it today too?” and “Shall we eat it tomorrow too?” This is said to be the origin of the “beka” in its name. In Chubu Noto, it is also called “kabushi” and “dobozuke.”Rice bran sardine kaiyaki, which uses scallops instead of a bowl, is a popular hotpot dish for one person. Although not in the Noto region, in Hakusan City in the southern part of the prefecture, “iji-iji nabe,” a dish made by simmering rice bran sardines and pickles, is eaten. ## Opportunities and Times of Eating Habits Rice bran sardines are available all year round and are easy to procure even for ordinary households. In the past, “bekanabe” was eaten in winter as a hotpot dish in every household, but nowadays it is not eaten very often. In some regions, it is eaten steamed, and because it contains a lot of salt, some families eat it when they have a poor appetite in summer. ## How to Eat Cut daikon radish and carrots into bite-sized pieces and simmer them in dashi stock containing rice bran sardines and sake lees. Once the ingredients are cooked, loosen the rice bran sardines with chopsticks and remove the bones before eating. Depending on the family, green vegetables or chili peppers may be added. By boiling it, you can enjoy the unique scent of rice bran and sake lees. “Bekanabe” is made by placing rice bran sardines on top of vegetables and steam-grilling them. The trick to cooking this dish is to cook the rice bran sardines first so that the rice bran and sardines become fragrant and sweet, without having a fishy smell. The vegetables will release water, but you should keep an eye on the heat so they do not burn. ## Efforts for Preservation and Succession Because rice bran sardines are available all year round, “bekanabe” is still made at home. Rice bran sardines are also served at restaurants, and due to their high salt content, apparently, some restaurants use them instead of anchovies. ## Ingredients - Radish: 500g - Rice bran sardines: 1 - Sake lees: 50g - Dashi stock: 1 cup ## Recipe 1. 1. Tear up the sake lees by hand and add to the dashi stock to soften them. 2. 2. Peel the radish and cut it into strips. 3. 3. Put 1 and 2 into a pot, add the rice bran sardine, and heat over medium heat. When it starts to simmer, stir while loosening the rice bran sardine with chopsticks, then simmer over low heat until the liquid completely evaporates. ## Provider Information provider : “Kanazawa, Kaga, and Noto: Four Seasons Hometown Cuisine” (Author: Etsuko Aoki) ![Image](Not found)" "# Isaza no Tamagotoji (Simmered Isaza With Egg) ｜ Our Regional Cuisines **Cuisine Name**: Isaza no Tamagotoji (Simmered Isaza With Egg) **Region**: Our Regional Cuisines ## Main Lore Areas Around Anamizu Town ## Main Ingredients Used Isaza (Ice goby), Egg ## History, Origin, and Related Events Anamizu Town is situated in the heart of the Noto Peninsula. The town is famous for the ""Isaza"" delicacy, which is a kind of ice goby fish. Locally, it is also known as ""suberi"" in the Kaga region. The fish has a clear body and is quite small, measuring only between 5 cm to 6 cm in length, and belongs to the goby family.The isaza fishing season begins in spring, which is considered the season of the fish. This is because the isaza swim up from the sea to spawn and gather in large numbers in the rivers of Anamizu Town. The traditional fishing method used in the area is called ""Hocho,"" which involves using a four-handed net. This fishing method is still a springtime tradition, and many isaza are caught using this method.The best time to catch isaza is around mid-March. During this time, the fish are eaten live and whole. From April to May, the meat of the isaza grows a little larger, making it perfect for a variety of dishes. It can be used in soups, deep-fried, steamed in a bowl, and more. One of the standard dishes made with isaza is ""simmered isaza with egg.""In May, the same white croaker fish is caught in the Kaga and Mikawa regions, where it is called ""suberu"" and consumed. ## Opportunities and Times of Eating Habits The fish is usually distributed starting from March, which marks the beginning of the isaza fishing season. It is commonly consumed as odorigui (eating while the fish is still alive) during the month of March, and as osuimono (soup) or simmered dishes with egg, kakiage (mixed seafood and vegetable tempura), and other ingredients in the following months. Due to the decrease in catch and relatively high prices, the fish is not commonly served at home anymore, but can still be found in restaurants and tourist facilities catering to visitors. However, in the Anamizu area, it is still frequently enjoyed at home. ## How to Eat Isaza is a type of fish that has a light flavor. It is usually prepared in simple ways such as simmering it with egg, steaming it in a bowl, or adding it to a clear soup. It is important to cook the fish while it is still alive. The best way to eat isaza is by putting it in nihaizu or sanbaizu vinegar and dropping in a quail's egg before swallowing. In the past, when isaza was abundant, it was considered a delicacy and was often prepared as tsukudani, which involves simmering small seafood in soy sauce. ## Efforts for Preservation and Succession Although the catch of isaza has been declining in recent years due to water pollution and other factors, it is still a traditional food in Anamizu Town, representing the local culture. An annual festival called ""Isaza Matsuri"" is held in the town during spring, where some restaurants offer a full course of isaza dishes, including odorigui, sashimi, and fried fish. “Isaza simmered with egg” is one of the most popular dishes served during the festival. Despite the decline in catch, the festival continues to celebrate the cultural significance of isaza in the local cuisine. ## Ingredients - Isaza: 200g - Eggs: 4 - Sake: 4 tbsp. - Mirin (Sweet cooking rice wine): 2 tbsp. - Light soy sauce: 1 tbsp. - Spinach: 50g ## Recipe 1. 1. Combine the seasonings and heat them up. Once it starts to simmer, add the isaza. 2. 2. Boil the spinach and squeeze out the water. Cut it into 2-3cm lengths. 3. 3. Lower the heat and pour in the beaten eggs slowly, a little at a time. ## Provider Information provider : SHUN GATE, a Japanese food culture information website ![Image](Not found)" "# Kaga Futo Kyuri no Ankake ｜ Our Regional Cuisines **Cuisine Name**: Kaga Futo Kyuri no Ankake **Region**: Our Regional Cuisines ## Main Lore Areas Around Kanazawa City ## Main Ingredients Used Kaga giant cucumber, minced meat, potato starch, etc. ## History, Origin, and Related Events In Kanazawa City, which once upon a time prospered as a castle town, specialty vegetables have been passed down since the feudal era. In order to hand down these locally-rooted vegetables to future generations, Kanazawa City has established a certification system for “Kaga vegetables” and is working to popularize and promote them.Kaga vegetables are defined as those which were cultivated before 1945 and are still being cultivated today in Kanazawa City. As of now 15 items are certified, including: Sweet potato, Kaga lotus root, Kaga pickled soybean, purple calyx eggplant, Gensuke daikon radish, and Kanazawa ippon green onion. Among the certified items, especially high-quality (outstanding) vegetables are distributed with a brand seal affixed.Kaga giant cucumber, one of the Kaga vegetables, is mainly produced in Uchigi Town and Kahoku within Kanazawa City. As the name suggests, the fruit is nearly 20cm long and grows to a diameter of 5cm to 6cm. Large ones weigh between 500g and 600g, much heavier than ordinary cucumbers.These cucumbers first appeared in 1936, when a farmer in the Kuan Town area inherited the seeds of short-cut cucumbers from the Tohoku region and started cultivating them. At that time they were similar to gourds, and due to natural crossbreeding over many years the fruit diameter grew rounder and the color changed from yellow to green. It’s said that it took its current form around 1952. Today it has moved from open-field cultivation to greenhouse cultivation, and is shipped not only to the local area, but also to Tokyo and Kansai.Kaga giant cucumbers are used in vinegared dishes and soups, but “Kaga futo kyuri no ankake” is a popular summer staple dish. ## Opportunities and Times of Eating Habits Kaga giant cucumbers are shipped from early April to mid-November.The dishes made with Kaga giant cucumber are diverse, and include vinegared dishes, salads, and pickles. The thick flesh of this cucumber lacks any bitter taste and becomes tender when cooked. As a result, “Kaga futo kyuri no ankake” is a dish loved not only by locals but also by the people of the region.During the hot and humid summer season when appetite tends to decrease, dishes made with Kaga futo cucumber are highly appreciated for their refreshing and light taste. ## How to Eat Chop the peeled and seeded giant cucumber lengthwise into 2 to 4 equal-sized pieces, then cut into 2cm to 3cm bite-sized pieces, and boil. After parboiling, cook the ingredients with ground meat, shrimp, or other items over a flame. Once cooked, thicken the mixture with kudzu stach or potato starch to create an ankake (starchy sauce). You can also garnish it with ginger.It’s also delicious as a vinegared dish, and you can enjoy the chewy texture that’s not found in ordinary cucumbers. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Kaga giant cucumbers, which are shipped in relatively large quantities even for Kaga vegetables, are popular among locals as a summer delicacy. Kaga giant cucumbers are often served as side dishes for school lunches. ## Ingredients - Kaga giant cucumber (or katauri, a thick cucumber): 1 - medium dried sardines: 3 to 5 - soy sauce: 2 tbsp - Potato starch: as needed ## Recipe 1. 1. Peel the skin of the Kaga giant cucumber, remove the seeds inside, and cut it into slightly larger pieces. Slowly simmer the cucumber in a dashi broth made from the dried sardines. 2. 2. Season with soy sauce and add dissolved potato starch (or grated potatoes) to thicken the sauce. ## Provider Information provider : Recipe provided by: Ishikawa Dietary Life Improvement Promotion Council ![Image](Not found)" "# Sazaemeshi/Sazaebeshi ｜ Our Regional Cuisines **Cuisine Name**: Sazaemeshi/Sazaebeshi **Region**: Our Regional Cuisines ## Main Lore Areas Noto region ## Main Ingredients Used Turban shell, rice, malted rice, etc. ## History, Origin, and Related Events About 50km north of Wajima Port in Wajima City. On Hegurajima, a remote island in the Sea of Japan, female abalone divers (ama divers) are engaged in free-dive fishing. These women divers wear black wetsuits and goggles to catch turban shells and abalone with their hands. It’s said that turban shell fishing by these female divers has a history of more than 400 years. Wajima City is trying to brand turban shells caught on Hegurajima and Nanatsushima as “Wajima ama-caught turban shells.” In 2018, “Wajima's ama fishing technique” was designated as an important intangible folk cultural asset of the country.“Wajima ama-caught turban shells” stand out for their large size and chewy texture. Since turban shells live on reefs and rocky areas, it’s difficult for sand to enter the shell. Since they’re carefully picked one by one, they’re less likely to get scratched.Turban shells are not only eaten as sashimi or grilled in their own shell, but also as “sazaemeshi” boiled rice and “sazaebeshi” pickled in rice malt. ## Opportunities and Times of Eating Habits In July, turban shell fishing begins in the waters surrounding Hegurajima and Nanatsushima, and about 200 female ama divers in Wajima city work hard in search of the taste of summer. At this time of year, turban shell dishes such as “sazaemeshi” are on the dinner table.Turban shells pickled in salt in the summer and marinated in rice malt in late autumn, called “sazaebeshi,” is an indispensable New Year's dish in Wajima. Thinly-sliced “salt-pickled turban shell” is placed in a container, soaked in rice malt, sake, and mirin sweet rice wine, and sealed. After aging for about a month, red pepper and chopped yuzu peels are added before eating. Because it can be stored for about a year, it’s become established as a New Year's dish and as a gift item at the end of the year.Even today “salt-pickled turban shells” are still sold at markets, but not many households make “sazaebeshi.” ## How to Eat “Sazaemeshi” is a turban shell that has been removed from its shell and gutted, then boiled together with rice and soup stock. The sea scent and crunchy texture of the turban shell whet your appetite. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Turban shell dishes are widely served at restaurants and lodging facilities in Wajima City. “Sazaemeshi” is also provided for school lunches at local elementary schools, and has established itself as a local flavor.Anamizu Town, which also engaged in turban shell fishing like Wajima City, holds the “Tubran Shell Festival” in the summer. During the festival, a full course of turban shell dishes such as “sazaemeshi,” “turban shell sashimi,” and “turban shell grilled in its own shell” is served at local affiliated restaurants. ## Ingredients - This recipe is for sazaemeshi: - rice: 2 cups - shells: 4 turban - Ginger: as needed - [A] mirin sweet rice wine: 3 tbsp - [A] sake: 1 tbsp - [A] soy sauce: 1 tbsp - [A] salt: 1／3 tsp - [A] water: 1 cup - dashi kelp: 5cm - mitsuba parsley or green perilla: A small amount ## Recipe 1. 1. After washing the rice, soak it in an appropriate amount of water for at least 30 minutes. 2. 2. Remove the flesh of the turban shell and cut it into easy-to-eat pieces. Cut the ginger into strips. Lightly simmer with Seasoning A. 3. 3. After boiling, separate the broth and ingredients, and let the broth cool completely. 4. 4. Take the amount of water needed for the broth from Step 1, then add the broth and kelp to cook the rice. Once the rice is cooked, add the ingredients and let it steam. Serve in a dish and sprinkle finely chopped mitsuba parsley on top. ## Provider Information provider : Recipe provided by: Ishikawa Dietary Life Improvement Promotion Council ![Image](Not found)" "# Mitama ｜ Our Regional Cuisines **Cuisine Name**: Mitama **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Black beans and glutinous rice ## History, Origin, and Related Events Mitama refers to black soybean okowa made by steaming black beans (black soybeans) and glutinous rice. Depending on the region and people, it may be called “medama” because of its appearance. While usually written in hiragana, mitama is sometimes written as “御霊” in kanji. In the prefecture, it has long been a custom to give it as a gift at a Buddhist memorial service or roof-laying ceremony (jotoshiki).It is said that the custom of serving the black-and-white mitama as a celebratory dish spread because sekihan, with red beans, is said to be unsuitable as a roof-laying ceremony gift due to its red color that reminds people of fire. For the same reason, blue fish such as horse mackerel and mackerel are served instead of whole red sea bream. Black beans are said to represent good health and are sometimes served when recovering from childbirth. ## Opportunities and Times of Eating Habits In the local area, it is eaten when laying the roof of new buildings, on auspicious occasions, and on mourning occasions. During a wake, mitama was offered in front of the altar and shared among the people who gathered. It is also eaten on the 15th day of Obon as an offering for ancestors. Black beans symbolize good health and are often used during auspicious occasions.Mitama is also served at the Okaeri Festival in the Mikawa district of Hakusan City, which is said to have had its original form since the Edo period. It is a traditional event held in May, where mikoshi and floats parade around the district. The area along the route of the return of the mikoshi is called the “Okaeri section,” and a feast is held inviting friends and acquaintances to the houses in the area. Mitama is eaten then. ## How to Eat Mix black beans boiled in sugar or soy sauce with steamed glutinous rice and enjoy. It is characterized by the rustic flavor of black beans and the texture of glutinous rice.In some regions, the black beans are not seasoned, while in others, they are sweetened. In Kanazawa City, it is a well-established eating method to sprinkle soybean flour just before eating. When cooking, be sure to steam the glutinous rice, decorate it with boiled black beans, and sprinkle soybean flour on top. The rice and black beans are separated so that the color of the black beans does not transfer to the rice. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Nowadays, there are fewer opportunities to make it at home than in the past, but it can be purchased at supermarkets and direct sales stores. In addition, some families prepare mitama instead of sekihan at festivals, memorial services, roof-laying ceremonies, and funerals. ## Ingredients - glutinous rice: 5 cups - black beans: 1 cup - salt: 1 teaspoon - water (3-4 tablespoons of sugar if desired): 3-3.5 cups ## Recipe 1. 1. Soak the black beans in the appropriate amount of water and salt overnight. 2. 2. Drain the plump and rehydrated beans and steam them in a steamer until soft (about 1 hour). 3. 3. Soak the glutinous rice in water overnight, drain, and steam over high heat for 45-50 minutes while sprinkling water two to three times. ## Provider Information provider : “Etsuko Aoki's New ""Jiwamon"" Kingdom - Cuisine of Kanazawa"" (Author: Etsuko Aoki) ![Image](Not found)" "# Mettajiru (Pork Miso Soup) ｜ Our Regional Cuisines **Cuisine Name**: Mettajiru (Pork Miso Soup) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout prefecture ## Main Ingredients Used Sweet potato, daikon radish, carrots, burdock root, pork, etc. ## History, Origin, and Related Events “Mettajiru” is a hearty pork miso soup with plenty of ingredients; mainly root vegetables like sweet potato, daikon, and carrots. What makes this soup different from a traditional Tonjiru or pork miso soup is that it uses sweet potatoes instead of regular potatoes. There are no strict rules governing which root vegetables are to be used however, so this dish is enjoyed by households all throughout the prefecture.The unique name is said to come from phrases such as “Yatara Mettara Gu Wo Ireru (Randomly add ingredients)” and “Yatara Mettara Gu Wo Kiru (Randomly cut the ingredients)”. The reason for adding so many ingredients was said to be started by farmers who wanted a way to use up the large quantity of vegetables that had been harvested. In his representative work “Kabi”, announced in 1894 by Shusei Tokuda; a renowned literary of the prefecture, there is a scene depicting the main character and their friends preparing and eating Mettajiru. The sweet potatoes which are also used in Mettarjiru are recognized to be a part of the “Kaga Yasai” brand vegetables promoted by the city of Kanazawa. There is a long history of cultivating sweet potato in the city of Kanazawa, as it is said the seed potato and method of cultivation was introduced from Satsuma near the end of the Genroku period. By 1877, the area had become a full-fledged production center of the product and by 1938, over 100 tons of early dug sweet potatoes had been shipped to cities like Kyoto, Hikone, Osaka, Tsuruga, and Kobe. In 1977, following the introduction of curing storage (a method of mass storage under conditions of high heat and humidity), the sweet potato had become one of the main vegetables of the sand dune regions of northern Kanazawa. ## Opportunities and Times of Eating Habits In-season vegetables are used, and it is eaten year-round. Being easy to cook, it is seen on the dining tables of many households. The flavor can vary from miso to soy sauce base depending on the household. ## How to Eat Pork and vegetables are simmered in dashi soup, and miso is whisked in once the vegetables are soft before being eaten. Many different textures and flavors can be enjoyed by changing the way the various vegetables are cut, for example, quarter round for the daikon and carrot, and diagonal for the burdock root. Konjac and taro may be included as well. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The dish is eaten in households and during school lunches to this day, helping to preserve its local flavor. Cooking in a large pot enables large servings to be made, so this dish is served to hundreds of people during big events like bazaars and festivals. ## Ingredients - Pork: 80 g - Daikon Radish: 50 g - Carrots: 30 g - Burdock Root: One quarter cut - Konjac: One quarter cut - Taro: 2 - Shitake Mushroom: 2 Pieces - Green Onion: One quarter cut - Dashi Soup: 4 Cups - Miso: 35 g ## Recipe 1. 1. Cut pork into bite sized pieces. 2. 2. Cut the daikon, carrots and shitake into quarter rounds. Cut the taros into either half or quarter rounds. Cut the burdock roots diagonally and soak in water. 3. 3. Rub the konjac with salt and boil in hot water. Cut into bite sized pieces. 4. 4. Let the dashi come to a boil in a pot and put the ingredients from 1-3 in. Skim the foam from the top of the soup and let simmer until the vegetables are soft. 5. 5. Whisk miso into 4 and adjust the taste as necessary. Add in diagonally cut green onion and serve in a bowl. ## Provider Information provider : Recipe provided by; Etsuko Aoki’s New Jiwamon Kingdom: Kanazawa Cuisine (Author: Etsuko Aoki) ![Image](Not found)" "# Suizen ｜ Our Regional Cuisines **Cuisine Name**: Suizen **Region**: Our Regional Cuisines ## Main Lore Areas Around Wajima City ## Main Ingredients Used Tengusa, black sesame, brown sugar, etc. ## History, Origin, and Related Events ""Suizen "" is one of the local dishes of Wajima that has been passed down the ages since ancient times. Tengusa is boiled, rice flour is added, and the mixture is left to harden. It has its roots in shojin ryori and is eaten in place of sashimi.It is a dish served at memorial services and funerals, and it was common for each family to make it before a funeral a long time ago. People from the neighborhood also gathered to help make it. Sesame saus is indispensable for suizen. This is a mixture of ground black sesame, brown sugar, and soy sauce. It was the man's job to ground the sesame for this sesame sauce. Due to this background, each household’s individuality appears in the firmness and taste of their ""suizen"".""Suizen"" is beautifully and tastefully served and decorated on Wajima lacquerware with Kikusui, kinchaku, and flower wreaths. The pure white ""suizen"" with a sense of transparency looks great against the vermilion lacquerware. In addition to its beautiful appearance, it is characterized by a slightly different texture than agar and the flavor of the sesame sauce. You can also enjoy the unique flavor of tengusa. ## Opportunities and Times of Eating Habits It is served at memorial services and funerals. It used to be made in every household, but now it is rarely made. The number of retailers and manufacturers who deal with it is decreasing as well. Because it is soft and cannot be stored for a long time, it is not suitable as a tourist souvenir and is often consumed within the region. ## How to Eat Soak tengusa in water, add a small amount of vinegar, and boil to dissolve. After straining it with a cloth bag, add finely ground rice flour and pour it into a mold to harden it. When eating, use a stick to elongate it. Dip it in sesame sauce before eating. Because this sesame sauce contains brown sugar, it has a sweet and salty flavor. Due to this flavor, there are rare cases where it is eaten like a dessert.At memorial services and funerals, it is often served and decorated on Wajima lacquerware. Its protrusions give it its long strip-like shape and it is arranged in a flower pattern.Since the amount of water varies depending on where the tengusa was harvested, it is necessary to adjust the hardness while boiling and dissolving. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The custom of making it at home is pretty much gone. Nowadays, the number of manufacturers who make suizen is decreasing as well, but it is sold at some supermarkets in Wajima City and is also served at restaurants that serve shojin ryori and at funerals. ## Ingredients - tengusa: An appropriate amount - vinegar: An appropriate amount - rice: An appropriate amount - black sesame: 3 tablespoons - brown sugar: 2 tablespoons - miso: 1 1／2 tablespoons - soy sauce: 2／3 tablespoons - kombu broth: 2 1／2 tablespoons - seasonal fruits (mandarin oranges, etc.): An appropriate amount - parsley: An appropriate amount ## Recipe 1. 1. Add a small amount of vinegar to enough water to cover the tengusa and boil to dissolve. 2. 2. When 1 becomes mushy, add water little by little, and when the shape of the tengusa is completely dissolved, strain it with a cloth bag. 3. 3. After soaking the rice in water overnight, grind it with a millstone and let it settle. 4. 4. Add 3 to 2 and pour it into a mold. When it hardens, cut it into pieces as appropriate and rinse with water. 5. 5. Cut 4 into thin slices of 4 to 5 mm, arrange on a plate in the desired shape, and garnish with seasonal fruits and parsley. ## Provider Information provider : Recipe provider name: “Kanazawa, Kaga, Noto: Hometown cuisine of the four seasons” (Author: Etsuko Aoki) ![Image](Not found)" "# Takenoko konbu ｜ Our Regional Cuisines **Cuisine Name**: Takenoko konbu **Region**: Our Regional Cuisines ## Main Lore Areas Kanazawa City and surrounding areas ## Main Ingredients Used Bamboo shoots, kelp ## History, Origin, and Related Events The mountains near the historical city of Kanazawa, which once flourished as a castle town, are now known as a production center of bamboo shoots.Kanazawa City has branded bamboo shoots from the Uchikawa, Nuka, and Kinjo districts as ""Kaga vegetables"" and is promoting them both within and outside the city. The moso bamboo, which is certified as a Kaga vegetable, is said to have been introduced from Edo (present-day Tokyo) during the Edo period (1603-1868). It is characterized by its unique sweetness and freshness. In 1927 and 1933, canning factories of bamboo shoots were constructed.One of the bamboo shoot dishes is ""bamboo shoot kelp. This is a simple dish of bamboo shoots and kelp simmered in soup stock. From the Edo period to the Meiji period, Kitamae-bune, a group of merchant ships that traveled between Hokkaido and Osaka, used the Noto Peninsula in Ishikawa Prefecture as a port of call. Because of this relationship, Kanazawa City received a large influx of kelp from Hokkaido.Because of this, it is clear that ""bamboo shoot kelp"" is a dish that combines two traditional ingredients. ## Opportunities and Times of Eating Habits Bamboo shoots in Kanazawa are shipped from late April to mid-May every year. There is a cycle called ""Omote-nen"" and ""Ura-nen,"" the former meaning a good harvest year and the latter meaning a bad harvest year. These ""front"" and ""back"" years come in turns. Even so, the prefecture ships approximately 1,000 tons of bamboo shoots in the ""front"" year and 600 tons in the ""back"" year. Bamboo shoots from Kanazawa City are responsible for most of the prefecture's production, and there are many opportunities to procure them locally. Bamboo shoot kelp is a familiar home-style bamboo shoot dish. ## How to Eat Boil bamboo shoots in advance, add water, cut kelp into pieces, and simmer them with light soy sauce or mirin before eating. When simmering, use kombu dipping sauce for a fuller, richer flavor. Freshly harvested bamboo shoots can also be eaten raw. ## Efforts for Preservation and Succession It is still a local delicacy and is eaten in homes and restaurants. In the Uchikawa district of Kanazawa City, an annual ""bamboo shoot festival"" is held in spring. This festival aims to increase consumption of bamboo shoots and promote the local community, and has been held more than 30 times so far. At the community center, where the festival is held, bamboo shoots are served with rice, tempura, and simmered dishes, attracting crowds of people who come to enjoy the taste of spring. ## Ingredients - Bamboo Shoot Kelp: 1 bag - sake: 1／3 cup - Light soy sauce: 5 tbsp. - Mirin: 2 tbsp. ## Recipe 1. 1. Wash a bag of bamboo shoot kelp, soak in water and let it soak. 2. 2. Cut or tie the kelp from 1. Use the dipping liquid. 3. 3. Cut 1.5 kg of bamboo shoots into 1 cm thick half-moon slices. 4. 4. Put 2 and 3 in a pot, cover with a drop-lid, and heat over high heat. Add a cup of sake, reduce heat to low, simmer for 20 minutes, add light soy sauce and mirin, and cook until kombu is softened. ## Provider Information provider : ""Kanazawa, Kaga, Noto: Local Cuisine of the Four Seasons"" by Etsuko Aoki ![Image](Not found)" "# Namako no sunomono ｜ Our Regional Cuisines **Cuisine Name**: Namako no sunomono **Region**: Our Regional Cuisines ## Main Lore Areas Around Nanao City ## Main Ingredients Used Sea cucumbers, daikon radish ## History, Origin, and Related Events Sea cucumbers have become a popular winter delicacy in the Noto Peninsula. The history of sea cucumbers in Noto is said to date back to the 8th century. A wooden plaque excavated from the Heijo Palace site (the Inner Palace of Heijo-kyo) states that six kilograms of sea cucumbers were transported from Noto to the capital. The Engishiki, a book compiled in the mid-Heian period and used to define the rituals of the Imperial Court, also contains a record of sea cucumbers from Noto.Nanao City, facing Nanao Bay, is known for its sea cucumbers. Surrounded by mountains, Nanao Bay has gentle waves that produce soft and tasty sea cucumbers. Sea cucumbers are caught using small bottom trawl nets, and in the late 1960s (late 1960s), the catch was over 1,000 tons. Today, the catch has dropped to the 300-ton level, but sea cucumbers from Nanao Bay account for most of the prefecture's total catch.The sea cucumbers are then processed by hand into kinko (dried sea cucumbers) and konokawa (salted intestines), which are distributed both domestically and internationally.Vinegared sea cucumbers"" is a popular dish using sea cucumbers and is a popular snack with alcoholic beverages.Dried sea cucumber ovaries are prized as a luxury delicacy. Dried sea cucumbers exposed to the cold wind like a curtain in early spring is a local tradition. ## Opportunities and Times of Eating Habits Sea cucumber fishing in the prefecture begins in November and continues until the following April. In Noto, sea cucumbers are landed. They are sorted into high-end products for raw consumption and for local consumption.Locals eat sea cucumbers in a variety of ways, with ""vinegared sea cucumbers"" being the most popular. ## How to Eat After thoroughly washing the surface and removing the entrails, cut the sea cucumbers into thin slices and eat them mixed with grated radish and vinegar. The sea cucumber is characterized by its crunchy texture and strong scent of the sea.The sea cucumber should be cleaned quickly by removing the slime from the surface in the same manner as salted sea cucumbers, then cut a slit on the belly side and carefully wash the part where the entrails used to be. ## Efforts for Preservation and Succession In order to make sea cucumbers, a local specialty, more accessible to children, elementary schools in Nanao City are invited to participate in a sea cucumber cooking class. The children made ""Vinegared Sea Cucumbers"".Nanao City is also involved in the ""Noto Sea Cucumber Cooking Contest,"" the ""National Sea Cucumber Conference,"" the ""Sea Cucumber Memorial Service,"" and the ""Sea Cucumber Willow Festival"" to raise awareness of the local sea cucumbers. ## Ingredients - sea cucumber: 100g - daikon radish: 150g - [A] Sugar: Less than 1 tsp. - [A] Vinegar: Less than 1 tbsp. - [A] Miso (soybean paste): Less than 1 tsp. - [A] Green onion: 5cm ## Recipe 1. 1. Cut sea cucumber into two equal parts and remove entrails and cut off the hard part. Rinse off the sand with water. Cut into thin slices and drain in a colander. 2. 2. Grate daikon radish and drain well. 3. 3. Mix the sea cucumber from step 1 with the daikon radish from step 2. 4. 4. Combine seasonings in A, and dress 3 and finely chopped green onion. ## Provider Information provider : Ishikawa Dietary Improvement Promotion Council ![Image](Not found)" "# Sawara no kobujime ｜ Our Regional Cuisines **Cuisine Name**: Sawara no kobujime **Region**: Our Regional Cuisines ## Main Lore Areas Kanazawa City and surrounding areas ## Main Ingredients Used Spanish mackerel (swordfish tuna), kelp ## History, Origin, and Related Events Sliced Spanish mackerel is seasoned with kombu (kelp). Spanish mackerel is known as ""Spanish mackerel"" used for Saikyo-yaki (grilled fish). However, in Ishikawa Prefecture, marlin tuna is called ""Sawara"" in the local dialect. Marlin and blue marlin are also lumped together under the name ""Spanish mackerel,"" and this name is also used in supermarkets and restaurants. Spanish mackerel, on the other hand, is called ""yanagisawara"" or ""sagoshi"" in local dialect.Its light and refreshing flavor can be used in a variety of dishes, including sashimi, fried fish, meuniere, and simmered dishes. Among them, ""kombu-jime"" is a unique cooking method for Spanish mackerel. The dish is prepared by placing thinly sliced Spanish mackerel slices on kombu, wrapping them in kombu, and letting them rest for about half a day.It is said that ""kombu-jime of Spanish mackerel"" originated as a way to utilize kombu brought by the Kitamae-bune, a group of merchant ships that traveled between Hokkaido and Osaka. A similar traditional food has taken root in Toyama Prefecture, which was once a territory of the Kaga Domain, and is called ""susu"" instead of Spanish mackerel.On the other hand, kombu-jime, which is made from Spanish mackerel, is also available. This is often served as an event food. ## Opportunities and Times of Eating Habits While there are kombu-jime made with cod, sea bream, and flatfish, Spanish mackerel is more reasonably priced and is eaten on a daily basis in homes. Also, depending on the type of swordfish, swordfish tuna is relatively easy to procure regardless of the season, and frozen fish is also available.Spanish mackerel, on the other hand, is treated as a good-luck fish because its name changes depending on its size. For this reason, konbu-jime of Spanish mackerel is often included in New Year's dishes. ## How to Eat Spanish mackerel is sometimes removed from the kelp and eaten as sashimi, or cut on top of the kelp and eaten with the kelp. The kelp is used to preserve the flavor and add a unique sticky texture to the sashimi. Sashimi is usually served with wasabi soy sauce or sashimi soy sauce.Before cooking, the kelp should be wiped with sake or rice vinegar to bring out the flavor and reduce the fish's fishy smell.The remaining kelp can be used to make soup stock or simmer in sweet and spicy sauce. ## Efforts for Preservation and Succession It is still sold at local supermarkets and fish stores.It is an indispensable New Year's dish, and is often discussed in New Year's cooking classes. ## Ingredients - Spanish Mackerel: 1 - Salt: Appropriate amount - Kombu (kelp): Appropriate amount - sake: Appropriate amount - Vinegar: Appropriate amount ## Recipe 1. 1. Cut Spanish mackerel into three pieces, remove the inside bone, peel off the skin, slice thinly and sprinkle a little salt. 2. 2. Wipe off any dirt from the kelp and wipe the surface with sake and vinegar. Line the kelp with the Spanish mackerel (1), roll it up, wrap it in ""makisu"" plastic wrap, fasten it with rubber bands, press it lightly, and leave it for a day. ## Provider Information provider : ""Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori"" (Author: Ms. Etsuko Aoki) ![Image](Not found)" "# Kishizu ｜ Our Regional Cuisines **Cuisine Name**: Kishizu **Region**: Our Regional Cuisines ## Main Lore Areas Around Kaga City ## Main Ingredients Used Kuzukiri, wakame seaweed, kikurage mushrooms, bamboo shoots, sudare-fu, yuba, white sesame, white miso, sake lees, sugar, etc. ## History, Origin, and Related Events Daishoji-machi in Kaga City once prospered as the gateway to Daishoji Temple, one of the five Hakusan temples (Hakusan-ji's five branch temples). Kishizu"" is a vegetarian dish served at Buddhist memorial services and on the occasion of Hoonko (a traditional event held around the anniversary of the death of Shinran Shonin, the founder of Jodo Shinshu).Kishizu"" is a dish of delicacies from the mountains and the sea arranged in a brocade dish (the sauce is called ""kishizu""). Kizuzu is a colorful arrangement of long, thin slices of kuzukiri, wakame seaweed, kikurage, bamboo shoots, sudare-fu, yuba (dried bean curd), and other delicacies. Like the traditional vegetarian dish ""suizen"" (pure white kuzu-kiri made of agar and rice flour) in Wajima City, it is eaten as a substitute for sashimi.Kuzukiri, divided into red and white pieces, is used especially for large-scale events, but is generally substituted with harusame (bean-starch vermicelli). In recent years, cucumbers and other vegetables have been used as chrysanthemum flowers to add a green tinge.The use of refreshing ingredients goes well with the savory sauce made from white sesame seeds and sakekasu (sake lees). In the old days, keshi nuts were used as seasoning, and it is said that the name ""kishizu"" came from ""keshi vinegar. ## Opportunities and Times of Eating Habits Kishizu used to be served as one of the vegetarian dishes at funerals and Buddhist memorial services. Recently, however, such events are mostly held at restaurants, so it is less common to cook it at home. Also, since the ingredients available in town and in mountainous areas differ, some ingredients are served as vinegared dishes or desserts. ## How to Eat When served, kuzukiri (bean-starch vermicelli) is arranged in a colorful arrangement with wakame seaweed, cucumbers, and other seasonal delicacies. The dish is eaten after dipping it in sesame sauce, which is made by adding white miso, mirin, vinegar, soup stock, etc. to well-fried white sesame seeds. Instead of white miso, it is sometimes seasoned with amazake (sweet sake) or sake-kasu (sake lees).In some cases, the sesame paste is not dipped in the sesame sauce, but is instead dipped in the ingredients beforehand. ## Efforts for Preservation and Succession Although there are fewer opportunities to eat it than in the past, it is still rooted in the local community as an event food. In order to preserve the local cuisine for future generations, Kaga City prepared recipes (with the cooperation of the Ishikawa Dietary Improvement Promotion Council) from 2008 to 2009. In the 54th Ishikawa School Lunch Cooking Competition held in 2015 (Heisei 27), ""Kishizu Salad"" made into a salad style was entered, and there is also an effort to carry on the local taste. ## Ingredients - Carrot: 1／2 - sudare fu: 1 1／2 pieces - udo: 1／2 stick - konnyaku: 1 piece - cucumber: 2 - Salted wakame seaweed (or tosakanori): 50g - Kuzukiri (or vermicelli): 1 bag - ［Sesame sauce] Sesame seeds (or white sesame): 5 tbsp. - ［Sesame Sauce] White Miso: 50g - ［Sesame Sauce] mirin: 1 tbsp. - ［Sesame Sauce] Sake: 1 tbsp. - ［Sesame Sauce] salt: 1／2 tsp. - ［Sesame Sauce] sugar: 1 tbsp. - ［Sesame Sauce] Dashi stock: 2 tbsp. - ［Sesame Sauce] vinegar: a pinch - ［Sesame Sauce] Keshi Nuts (Poppy Seeds): ## Recipe 1. 1. Cut vegetables into strips and soak in water. 2. 2. Remove salt from salted wakame seaweed, cut into pieces, quickly blanch in cold water, and drain. 3. 3. Cut konnyaku in half lengthwise, cut into 4 or 5 slits and scald with sake, light soy sauce, etc. without coloring, cool and cut like sashimi. 4. 4. Boil kudzu-kiri and drain. 5. 5. Drain off water from sudare-fu and cut into strips. 6. 6. Place a bowl of sauce in the center of a serving dish, and arrange the ingredients 1 to 5 in a colorful way. 7. 7. [How to make sesame sauce] If using white sesame seeds, roast them well and grind them until they become oily, then add white miso paste and grind up, add mirin and sake, add broth, a little vinegar and keshi nuts to taste. A little vinegar and keshi nuts are added to taste. Amazake (sweet sake) or sake kasu (sake lees) may be used instead of white miso. ## Provider Information provider : ""Kanazawa, Kaga, Noto: Home Cooking of the Four Seasons"" by Etsuko Aoki ![Image](Not found)" "# Jibuni ｜ Our Regional Cuisines **Cuisine Name**: Jibuni **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Duck meat (or chicken), sudare-fu (wheat-gluten bread) , wasabi, japanese parsley, shiitake mushrooms, etc. ## History, Origin, and Related Events “Jibuni” is a simmered dish that represents Ishikawa Prefecture. It is simmered with duck, sudare-fu (wheat-gluten bread) and seasonal vegetables. The duck is coated with flour, which makes it thickened. This samurai dish is believed to have been eaten since at least the Edo period (1603 - 1868). There are many theories as to its origin, such as that Takayama Ukon, a Christian feudal lord, learned it from a missionary and introduced it to the Kaga domain, that Okabe Jibuemon, who served as Toyotomi Hideyoshi's food service officer, introduced it from Korea, and that it was introduced by a wandering Russian. As to the origin of the name ""Jibuni"", there are various theories, including that it is derived from ""Jibu” by Okabe Jibuemon and the onomatopoeic word ""Jibu Jibu” for simmering. Funaki Dennai, known as ""Knife Samurai"", who worked in the kitchen of the Kaga domain, wrote down several dishes and their recipes in his book ""Cuisine Chikara-so"", including ""Jibu Jibuni, Iridori (fried chicken), Yudori (hot water chicken), Noppei (vegetable soup) and Mugidori (wheat chicken)"". The modern ""Jibuni"" is believed to be the recipe for Mugidori in the text passed down. It is said that the name of the dish was changed from Mugidori to ""Jibuni"" for some reason after a long period of time. When about 3,000 retainers were invited to the opening banquet of the Kanaya Goten, a villa of the Kaga domain lord, “Jibuni” with duck, Japanese parsley, sudare-fu and arrowhead were served to the lord. ## Opportunities and Times of Eating Habits While it is believed to have originated as a samurai family dish, commoners are said to have made ""jibu-ni"" in the fall and winter months to catch migratory birds from the continent. As time went by, it came to be presented in a ryotei-style arrangement and tailoring and served as an offering to the public. It is said that jibuni began to be served in special thin, wide-mouthed, shallow-bottomed bowls.It is also eaten at home as a special dish for entertaining and special occasions. It is also served at ryotei (Japanese-style restaurants) and kappo (Japanese-style cooking restaurants) that serve local cuisine. ## How to Eat Large pieces of duck meat are coated with flour and simmered with sudare-fu and various vegetables in soup stock and soy sauce. The flour seals in the flavor of the meat and thickens the broth, warming the body even in the coldest of winters. Depending on the season, seasonal seafood may be added.Wasabi (Japanese horseradish) is served on top of the duck meat as a condiment, which gives the dish a refreshing spiciness that blends well with the tender duck meat.Since duck is a luxury ingredient, duck or chicken may be substituted when making it at home. ## Efforts for Preservation and Succession Jibu-ni"" is well known locally as it has appeared in movies featuring the Kaga clan. It is still served at restaurants, bento boxes, and side dish stores. ## Ingredients - Duck: 120g (12 slices) - sudare fu: 1 piece - Taro (as you like): 4 pieces - fresh shiitake mushrooms: 4 pieces - Spinach or Japanese parsley: 1／4 bunch - Hana fu (optional): 4 slices - A] Light soy sauce: 2 tbsp. - A] dark soy sauce: 2 tbsp. - A] mirin (sweet cooking sake): 2 tbsp. - A] sake: 2 tbsp. - A] Sugar: 1 tbsp. - A] Dashi stock: 2 1／2 cups or more - Flour: Appropriate amount - Wasabi (Japanese horseradish): As needed ## Recipe 1. 1. Cut duck into thin strips, cut sudare-fu into pieces as desired, and boil them. Peel and blanch the taro, remove the stones from the fresh shiitake mushrooms, and cut them into decorative pieces. Boil greens, shape them with sudare and cut into 2 to 3 cm pieces. 2. 2. Put seasonings A in a saucepan and heat. When it starts to simmer, add sudare-fu, taro, fu and fresh shiitake mushrooms. 3. 3. Coat the duck meat with flour, add it to the second pot and simmer. 4. 4. Place 2 and 3 in a bowl and garnish with greens. 5. 5. Add flour and water to the broth from 3, pour over 4, and garnish with horseradish. ## Provider Information provider : Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori (Author: Etsuko Aoki) ![Image](Not found)" "# Nishin no Konbumaki(herring rolled in kelp) ｜ Our Regional Cuisines **Cuisine Name**: Nishin no Konbumaki(herring rolled in kelp) **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Migaki nishin/mikaki nishin(dried herring), kelp, Kanpyo ## History, Origin, and Related Events The Noto Peninsula, which juts out into the Sea of Japan, has long been a key point in maritime transport, and trade and cultural exchange with people outside the region have flourished. In particular, the ""Kitamaebune"" that were active during the Edo period (1603 - 1868) had a major impact on food culture. The Kitamaebune were a group of merchant ships that traveled between Hokkaido and Osaka via the Sea of Japan. Rice and marine products from Hokkaido and the Hokuriku regions were sold in Osaka, and on the voyage to Hokkaido, the ships were loaded with sundry goods and liquor from Osaka. The Noto area was a port of call for Kitamaebune, where all kinds of goods from all over Japan were brought in. Herring and kelp were especially plentiful in the supplies from Hokkaido. The kelp and herring brought by the Kitamaebune appear in the celebratory song ""Nanao Madara no Wakiuta"", sung in a traditional May event of the ""Seihaku-sai"" festival in Nanao City, Noto region. Kitamaebune's herring are brought in after being processed to be dried for preservation. In a large port town in Noto, there was a herring warehouse to store the herring. The traditional dish using the dried herring and kelp is ""Nishin no Konbumaki” (herring rolled in kelp). It is made by wrapping kelp around a core of rehydrated herring and stewing it in a salty-sweet sauce. ## Opportunities and Times of Eating Habits Nishin kombumaki"" was eaten on special occasions such as New Year's Day and festive banquets.Since it can be stored relatively well, many households make a large quantity at the end of the year and keep it as a reserve food during the New Year's holiday. ## How to Eat Soak kipper in rice water or bran for at least one day to soften, remove fins, scales and bones, and cut into two or three equal pieces. Cut a piece of kelp according to the width of the herring, wrap it tightly around the herring and tie it with a kanpyo. Simmer in soup stock and sugar for at least one hour, add soy sauce and mirin to finish, and simmer for about 10 minutes before serving.The kelp becomes soft by simmering for a long time, and the flavor of the herring is spread throughout the kelp. Each household has its own recipe, some with a strong sweetness, some with a touch of soy sauce, etc. The secret ingredient is a sweetened konbu (kelp). In some cases, ""ishiru (fish sauce)"" from Okunoto is added as a secret ingredient. ## Efforts for Preservation and Succession It is still available at supermarkets and delicatessen stores. Although it is less commonly made, it is still an indispensable part of the New Year's osechi dish. ## Ingredients - Simmered kelp: 30g - Kampyo (dried gourd): 8 pcs. - Herring: 3 slices - stick tea: a little - Kelp juice: 2 cups - sake: 1／3 cup - sugar: 4 tbps. - Dark soy sauce: 3.5 tbps. - Mirin (sweet cooking sake): 1／4 cup - vinegar: 1 tbps. ## Recipe 1. 1. Boil the herring with a little bit of kombucha (stick tea) for 10 to 15 minutes, discard the broth, and cut the herring into pieces. 2. 2. Roll the herring tightly with kombu (kelp) about 3 or 4 times, and tie two loose rolls of kanpyo (dried gourd). 3. 3. Place the kombu juice, sake, and sugar in a pot, cover with a drop-lid, and simmer for 1 to 2 hours (depending on the kombu) until the kombu is softened, add vinegar and soy sauce, simmer over low heat for 10 minutes, turn off the heat, and leave to cool for about half a day. 4. 4. Warm 3, add more sugar to taste, simmer over very low heat with a drop-lid until softened, and add sugar and mirin to taste. ## Provider Information provider : Ishikawa Dietary Improvement Promotion Council ![Image](Not found)" "# Eggplant Somen ｜ Our Regional Cuisines **Cuisine Name**: Eggplant Somen **Region**: Our Regional Cuisines ## Main Lore Areas Around Kanazawa ## Main Ingredients Used Eggplant, somen ## History, Origin, and Related Events Ishikawa Prefecture was once known as a production area of the somen (thin noodles). In Wajima City, Okunoto, which used to be a major production area, the production of somen was rooted in the Muromachi period (1336 - 1573) and has a longer history than the lacquerware “Wajimanuri”. In the Edo period (1603-1868), the reputation grew even more, and it was exported to various regions. The common people used it as a specialty gift, and the famous brands were even used as a gift to the shogun (general). However, by the beginning of the Showa period (1926-1989), it declined as an industry, and the specialty was replaced by Wajimanuri. The ""Daimon Somen"" made in Tonami City's Daimon district in Toyama Prefecture is said to have been handed down from Noto through medicine peddlers in the late Edo period. The vestiges of the production center of somen can be seen in the local dish, ""Eggplant Somen"", eaten in Kanazawa City. “Eggplant Somen"" is a dish of simmered eggplant and somen. Since the somen are simmered softly, they are eaten more like nimono (simmered dishes) than noodle dishes. ## Opportunities and Times of Eating Habits It is still made daily as a light side dish during hot weather or when one is suffering from summer fatigue and lacks an appetite. In the past, it was often prepared as a Bon Festival dish, but nowadays it is served at any time of the year because ingredients are available year-round.As a local dish of Kanazawa City, it is a combination of leftover somen noodles and eggplant, and is served as a stew or soup. Recently, it is also served at more restaurants. ## How to Eat First, boil the sliced eggplant in soup stock. When the eggplant is cooked to a certain degree, add the pre-boiled somen noodles, let them simmer for a minute, and eat. It is usually seasoned with soy sauce, but some households choose to use miso. There is no fixed recipe, and each household has its own way of making it, such as boiling dried somen noodles. It can be eaten hot or cold. The texture of Soumen varies greatly depending on how well it is simmered. It takes some practice to cook somen noodles and eggplant well.It is also called ""Eggplant Soumen Kabushi"" because the taste of the eggplant and the Soumen that has been covered with the color of soy sauce (meaning ""dyed"" in the dialect) after simmering becomes blended with the taste of the eggplant, making it delicious.The use of heta-murasaki eggplant, a brand-name vegetable grown in Kanazawa City, adds a unique sweetness to the dish, making it even more delicious. ## Efforts for Preservation and Succession It can be purchased at local supermarkets and delicatessens. It is still eaten daily as a home-cooked dish. ## Ingredients - eggplant (Solanum melongena): 4 pieces - somen noodles: 2 bunches - soup stock: 1／2 cup - light soy sauce: 2 1／2 to 1 3 tips. - Mirin (sweet cooking sake): 2／3 to 1 tips. - sake: 1 tips. - A] Dashi broth: 1 cup or more ## Recipe 1. 1. なすはヘタを取り、皮目に切り込みを入れ、薄い塩水に浸けてアク抜きする。 2. 2. そうめんはかためにゆでて洗い、水切りしておく。 3. 3. だし汁を熱してやや濃い目の味で調味し、なすを煮る。なすが柔らかくなったら、Aのだし汁を適宜加えて味をととのえ、そうめんを加え、ひと煮立ちすれば火を止め味を馴染ませる。 ## Provider Information provider : Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori (Author: Etsuko Aoki) ![Image](Not found)" "# Aimaze ｜ Our Regional Cuisines **Cuisine Name**: Aimaze **Region**: Our Regional Cuisines ## Main Lore Areas Noto area ## Main Ingredients Used Radish, carrot, burdock, shiitake mushroom, etc. ## History, Origin, and Related Events The Noto Peninsula is surrounded by the sea on three sides. The sticky soil, represented by red soil, gives the vegetables grown a unique flavor. The vegetables produced by taking advantage of this climate are branded as ""Noto vegetables"". They are categorized as ""traditional Noto vegetables"" or ""Noto specialty vegetables"" based on the criteria such as: they must have been cultivated for at least 30 years, have an organization such as a subcommittee, and be widely distributed to the public. About 20 varieties of crops, including Noto daikon (Japanese radish), Noto pumpkin, mikohara kuai (arrowhead), and kinshiuri (spaghetti squash), have been certified. The Noto region is blessed with a rich environment for vegetable cultivation, which has given rise to a variety of local dishes using local vegetables. One of them is ""Aimaze"". “Aimaze” is a traditional dish eaten mainly in the Noto region. It is a simmered dish made mainly of root vegetables such as daikons and carrots. The vegetables used are seasonal and locally grown, so they vary in appearance and taste. A wide range of arrangements have been made and passed on to the present day. This dish varies depending on the region. ## Opportunities and Times of Eating Habits It is an indispensable dish for New Year's Day and other special occasions. For such special occasions, root vegetables such as daikon (Japanese radish) and carrots are shredded into small pieces and left to cook.Nowadays, this dish is rarely made at home on a daily basis, but is often eaten on special occasions. It is often made in large quantities at one time during special events. ## How to Eat Cut various vegetables into 3 cm strips and roast them in a pot. When the ingredients have wilted to a certain degree, add soy sauce and sugar before eating. If fried bean curd or other ingredients are added, the vegetables soak up the flavor of the vegetables and the broth, making the dish even more delicious. In some cases, Noto vegetables are used as ingredients.It is delicious hot, but can also be served cold. It is a dish that can be stored for a relatively long time, but nowadays it is usually eaten within two to three days due to changes in the storage environment, such as lighter seasoning and warmer temperatures than in the past. ## Efforts for Preservation and Succession Since it is sometimes eaten at school lunches or in cooking classes, it is somewhat popular among a wide range of generations. ## Provider Information provider : Ishikawa Dietary Improvement Promotion Council ![Image](Not found)" "# Buri Daikon(yellowtail and Japanese radish) ｜ Our Regional Cuisines **Cuisine Name**: Buri Daikon(yellowtail and Japanese radish) **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Yellowtail, Japanese radish ## History, Origin, and Related Events When talking about the traditional foods of Ishikawa Prefecture, yellowtail is indispensable. In early winter, when the thunderous sound of ""Buri Okoshi"" (yellowtail roar) is heard, full-scale yellowtail fishing using set nets begins in the Uchiura district of Noto. Farmed yellowtail is now common, but wild yellowtail is said to be far superior in terms of fatty flavor and firmness. The yellowtail is especially fatty during the harsh winter season, and if eaten as sashimi, it is so fatty that it even keeps away soy sauce. It is a prized fish used in celebrations and gifts at the end of the year. It is also appreciated as a good luck food, as the name of the fish changes according to its size, such as ""Kozokura"", ""Fukuragi"" and ""Gando"", which looks like it is promoted. During the Edo period (1603 - 1868), freshly caught yellowtail was offered to the lord of the feudal domain before it was sold in the castle town. It was such a high-class foodstuff that there was a saying that ""a piece of yellowtail is equal to a sack of rice"", and was rarely consumed by the common people. You can enjoy a variety of yellowtail dishes in the prefecture, including the now-standard ""Buri Daikon"" (yellowtail and Japanese radish) and sashimi, as well as ""Kabura Zushi"" (yellowtail sandwiched between pickled turnip) and ""Maki Buri"" (fermented yellowtail). ## Opportunities and Times of Eating Habits The season runs from November to the following February. During this season, yellowtail of all sizes line the local markets. Yellowtail is essential for year-end festivals and gifts, and there is still a custom of giving yellowtail as a gift from the bride's parents to the bride-to-be.Buri daikon"" (yellowtail radish) is a typical yellowtail dish that is still made at home today. ## How to Eat Remove the scales from the yellowtail by quickly boiling the yellowtail kama or fillet and washing it in iced water. Add sake, ginger, and sugar, season to taste, cover with a drop-lid, and simmer for a few minutes. When you serve the dish after it is finished simmering, you can add fresh flavor and color if you add shredded ginger to the top of the dish.The key to the finished dish is to transfer the yellowtail's flavor to the daikon radish. Cut the skin of the daikon into thick slices and cut into the body of the daikon to allow the flavor to soak in. It is a simple yet delicious local dish that allows you to directly enjoy the flavor of yellowtail. ## Efforts for Preservation and Succession It is served at local restaurants and taverns, and has also taken root as a home-style dish.In 2006, the Ishikawa Fisheries Cooperative registered ""natural Noto cold yellowtail"" as a trademark. The Ishikawa Fisheries Cooperative registered ""Natural Noto Kanburi"" as a trademark in 2006 to promote its branding. Yellowtail caught and landed off the coast of Ishikawa Prefecture between November and the following February are eligible for the brand certification. In addition, the yellowtail must weigh at least 7 kg. ## Ingredients - Yellowtail (head, kama, fillet): 8 pieces - Salt water: Appropriate amount - Daikon radish 3cm thick: 8 pieces - Water: 3-4 cups - 10 cm square kelp: 1 sheet - a pinch of ginger: a pinch - a pinch of red pepper: a pinch - sugar: 1 tips. - sake: 1／3 cup - dark soy sauce: 1／4 to 1／3 cup - Mirin (sweet sake): 1／4 cup ## Recipe 1. 1. Cut yellowtail head and other fish into equal pieces and soak in light salt water. 2. 2. Peel the radish thickly and cut a slit in the radish. 3. 3. Quickly soak the yellowtail in boiling water, remove from the water (marbling), and carefully wash off the scales. 4. 4. Put kombu, daikon, 3 and water in a pot over high heat, bring to a boil, remove scum, reduce heat, simmer for a while, add half of the ginger slices, sake and sugar, and simmer further. 5. 5. Add dark soy sauce and mirin, simmer slowly, drop in a little soy sauce, add the remaining ginger and finish to taste. (The seasonings should be added in two batches.) 6.6 When cooked, place in a serving bowl and garnish with ginger slices. ## Provider Information provider : Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori (Author: Etsuko Aoki) ![Image](Not found)" "# Gonza/Gonji Namasu ｜ Our Regional Cuisines **Cuisine Name**: Gonza/Gonji Namasu **Region**: Our Regional Cuisines ## Main Lore Areas East Side Area of Fukui City ## Main Ingredients Used Daikon Radish, Carrot, Uchimame (boiled and smashed soybeans), Soy Sauce ## History, Origin, and Related Events Gonza is a simmered dish made with smashed soybeans and daikon radish. It received its name from someone named ""Gonzaburou"" who created it. The term ""Gonza"" may also come from the resemblance of the daikon to a pestle or ""surikogi"" in Japanese. It's also referred to as ""Gonbe"" due to the similarity of daikon to a grater (""gonbe"" in Japanese), and is sometimes known as ""Gonjinamasu."" In some regions, it's called ""babakoroshi,"" a unique name suggesting it's so delicious it could make grandmothers speechless. While the common ingredients are smashed soybeans and daikon, variations include the addition of taro, aburaage (fried tofu), carrots, shiitake mushrooms, and various seasonings like sugar and mirin. The dish has different names and recipes depending on the region and household.It's worth noting that ""smashed soybeans"" refer to soybeans soaked in water, softened, and then smashed with tools like a wooden mallet before being dried for preservation. This versatile ingredient is not only used in Gonza but also in other dishes like soybean soup, pickles, and stir-fries. In Fukui Prefecture, it remains a common household food. Originally, Gonza was traditionally prepared during the ""Hounkou"" (a major annual event in Jodo Shinshu Buddhism) gatherings, mainly attended by men. It was also created as a unique dish when people got tired of the usual daikon dishes. It is also served as refreshments when neighbors come to take a bath. (In olden Japan, communal baths were often used for people to gather and socialize.) ## Opportunities and Times of Eating Habits Gonza is prepared not only during events like Hounkou and various ceremonies but is also made throughout the year in households. ## How to Eat Slice the daikon radish into thick matchsticks (julienne), and the carrot into slightly thinner matchsticks. In a pot, layer the daikon, carrot, and mashed soybeans, then add enough water to cover. Cover with a drop lid and simmer. Once they become tender, season with sugar and soy sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In addition to being made in households, some schools also serve this dish in school lunches, explaining the origin of the name and other details to the children. ## Ingredients - Daikon radish: 500g - Uchimame (crushed soybeans): 30g - Soy sauce: 2 tbsp - Water: 100ml - Carrot: 100g ## Recipe 1. 1. Peel and julienne the daikon radish into thick matchsticks. Slice the carrot slightly thinner than the daikon. 2. 2. In a pot, combine the daikon, carrot, crushed soybeans, soy sauce, and water. Simmer until cooked. ## Provider Information provider : ""Hotto Surune Furusato no Aji"" (Fukui Prefecture) ![Image](Not found)" "# Ha Zushi/Leaf Rapped Sushi ｜ Our Regional Cuisines **Cuisine Name**: Ha Zushi/Leaf Rapped Sushi **Region**: Our Regional Cuisines ## Main Lore Areas Denga Area Fukui City, Tannan Area ## Main Ingredients Used Short-grain rice, Glutinous rice, Adzuki beans (sweet red beans), Hijiki seaweed, Dried shiitake mushrooms, Aburaage (fried thin tofu), Carrots, Aburagiri leaves (Tung tree leaves) ## History, Origin, and Related Events ""Hazushi"" is a type of sushi wrapped in leaves of Aburagiri (Tung tree), a deciduous tall tree belonging to the Theaceae family. Aburagiri is originally from China and was cultivated south of the Yangtze River. Due to its seeds, known as ""korobi,"" yielding tung oil (kiri-abura), the cultivation of Aburagiri was encouraged in Japan. Tung oil was valuable and used for various purposes, including lamp oil, water repellent for Japanese umbrellas, and as a raw material for candles.Especially in the Obama region, Aburagiri cultivation was thriving. By the late 17th century, it was cultivated in almost every village, and by the late 19th century, it boasted the highest production volume nationwide. The leaves of Aburagiri have a greasy surface, making rice less likely to stick to them and imparting a distinctive aroma. Due to its excellent preservability, the leaves were ideal for wrapping sushi, earning them the local nickname ""sushi no happa"" or ""sushi leaves,"" and were planted in many households as a way to prolong the freshness of sushi.This tradition persists today, and you can still observe Aburagiri trees in gardens and fields, reflecting the wisdom of past generations in preserving sushi for as long as possible. ## Opportunities and Times of Eating Habits In the past, the use of Aburagiri leaves was limited to the period from May to November (though nowadays, they can be frozen for use at any time). During this time, ""hazushi"" was prepared for gatherings such as the Bon Festival, autumn festivals, and memorial services. It was often made as a hospitality dish for the spring and autumn festivals, and daughters who had married would be given hazushi to take with them when they visited for the festivals. Since the ingredients are wrapped in leaves, it allows for a clean and convenient way to enjoy the dish without getting one's hands dirty. ## How to Eat Each piece of sushi is carefully wrapped in Aburagiri leaves and contains healthy ingredients such as sweet simmered beans like kintoki mame (Red kidney beans), hijiki seaweed, dried shiitake mushrooms, thin fried tofu, and carrots. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Apart from being made in each household, local revitalization organizations and similar groups are working on passing down this tradition.Source: ""Tying the Taste of Echizen to the Next Generation"" (Published by the Echizen City Food Improvement Promotion Committee, 10th-anniversary edition, 2015). ## Ingredients - Rice: 2 cups - Dashi kombu ( kelp): 6 cm (2.3 inches) square - Sushi vinegar: As needed - Dried shiitake mushrooms: 4 - Freeze-dried tofu (koyadofu): 10g - Canned bamboo shoots: 100g - Fried thin tofu: 1 - Boiled hijiki seaweed: 3 tbsp. - Carrot: 1／4 - Sweet soybeans: As needed - Aburagiri (tung tree leaves): 10-15 leaves - [Seasonings A] Rehydrated shiitake mushroom soaking liquid: 1 cup - [Seasonings A] Sake: 3 tbsp. - [Seasonings A] Mirin(=sweet rice wine): 2 tbsp. - [Seasonings A] Soy sauce: 3 tbsp. - [Seasonings A] Sugar: 2-3 tbsp. ## Recipe 1. 1. Rehydrate the dried shiitake mushrooms in plenty of water. Cut them finely, and reserve the soaking liquid for later use in cooking. 2. 2. Rehydrate the freeze-dried tofu in water and cut it into small pieces. You can use pre-cut commercially available thin freeze-dried tofu for convenience. 3. 3. Cut the thin deep-fried tofu into vertical quarters and then into thin strips. Slice the bamboo shoots into thin slices (approximately 2x1 cm or .79 x .39 inches). Cut the carrot into thin strips. 4. 4. In a pot, combine the rehydrated shiitake mushrooms, freeze-dried tofu, thin deep-fried tofu, bamboo shoots, carrot, and boiled hijiki seaweed with seasoning A. Simmer until the liquid reduces. 5. 5. Cook the rice with dashi kombu (kelp) and mix it with sushi vinegar to make sushi rice. 6. 6. Mix the sushi rice with the prepared ingredients from step 4, being careful not to crush the sweet soybeans. 7. 7. Place the sushi rice mixture on aburagiri leaves, fold them in half, and gently press with both hands. ## Provider Information provider : Fukui Prefecture ![Image](Not found)" "# Nishin Sushi/ Herring Sushi ｜ Our Regional Cuisines **Cuisine Name**: Nishin Sushi/ Herring Sushi **Region**: Our Regional Cuisines ## Main Lore Areas Reinan Area ## Main Ingredients Used Daikon radish, Carrot, Filleted herring (Nishin), Koji (fermented rice malt) ## History, Origin, and Related Events During the mid-Edo period (around the mid-18th century) until the 1930s in the Meiji era, merchant ships sailing the western route along the Japan Sea from Hokkaido to Osaka were collectively referred to as ""Kitamae-bune"" (Northern-bound ships). These ships didn't just transport goods; they traveled from port to port, buying cheap products in one place and selling them at a higher price in another, generating substantial profits. Approximately 90% of the kelp (kombu) circulating within Japan is harvested in Hokkaido. Through the Kitamae-bune trade, kelp and other goods were transported to western Japan, significantly influencing the foundation of current Japanese cuisine.Fukui Prefecture has historical Kitamae-bune port towns such as Mikuni, Kono, and Tsuruga, where the flourishing trade brought in diverse culinary influences. Among the commodities transported from the north, herring (nishin) and kelp hold a special place. One of the preserved foods made from herring is ""Nishin Sushi"" or ""Nishin-zushi."" This sushi, pickled with herring, is prepared during the summer and consumed in autumn, maturing over 2 to 4 weeks. It is not only a delicacy during events like the Tsuruga Festival but also a celebratory dish served during the winter as part of Osechi, a traditional Japanese New Year's meal. The daikon radish absorbs the flavors of herring and koji (fermented rice malt) during the aging process, enhancing its deliciousness. ## Opportunities and Times of Eating Habits ""Nishin Sushi"" is not limited to winter; it is enjoyed throughout the year using seasonal vegetables such as eggplant, cucumber, and gourd. The version prepared in summer becomes ready to eat during the busy autumn harvest. This practice represents a practical approach to obtaining nutrition without the need for elaborate cooking, showcasing the wisdom of daily life. Besides festivals, ""Nishin Sushi"" is also part of the New Year's celebration. ## How to Eat Salted daikon radish and herring fillets, soaked overnight in water (using water from washing rice) to soften, are cleaned thoroughly before being cut and used. Daikon radish, carrots, and other ingredients are then marinated with koji and seasonings, allowing them to be preserved for approximately two weeks. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is made in various households, and local organizations such as the JA Women's Division and lifestyle improvement groups are actively involved in passing down the tradition. It is also available for purchase in supermarkets and other stores. ## Ingredients - Daikon radish: 2 - Carrot: 2 - Cleaned and gutted herring: 500g - Koji (rice malt): 300g (500g is also acceptable) - Mirin(=sweet rice wine): 1／2 cup - Soy sauce: 4 tsp. - Sake: 1／2 cup - Red chili pepper (Takanotsume): As needed - Salt: As needed ## Recipe 1. 1. Dry the daikon radish once, then salt it with 3% salt and let it pickle. 2. 2. Soak the herring in water (using the rinsed water from washing rice) overnight to soften it. 3. 3. Wash the herring thoroughly and cut it into two pieces. Cut the daikon radish into strips about 10 cm (4 inches) long and 1cm (0.4 inches) thick. Slice the carrots diagonally into 1cm (0.4 inches) thick pieces. 4. 4. Layer the daikon radish and herring alternately. For example, in one layer, arrange herring in half and daikon radish in the other half. In the next layer, place herring on top of daikon radish, and daikon radish on top of herring, creating a pattern. 5. 5. Sprinkle koji, red chili pepper, and sake over the daikon radish and herring layers. Repeat the process of steps 4 and 5. 6. 6. Once finished layering, place a heavy weight on top and store it securely. 7. 7. Daikon radish should be dried until it bends slightly. The dish is ready to eat in about 2 weeks. When serving the herring sushi, transfer the pickling liquid to another container temporarily, place the sushi, and then return the pickling liquid to the bucket. ## Provider Information provider : ""Rediscover! Fukui's Cuisine"" (Slight modifications have been made) ![Image](Not found)" "# Hoba Meshi (Kinako Mochi Rice) ｜ Our Regional Cuisines **Cuisine Name**: Hoba Meshi (Kinako Mochi Rice) **Region**: Our Regional Cuisines ## Main Lore Areas All of Fukui Prefecture ## Main Ingredients Used Hoba Leaves(Magnolia Leaves), Rice, Kinako (Roasted soybean flour), Sugar ## History, Origin, and Related Events In Fukui Prefecture, there is a celebration called ""Satsukiage"" after the completion of rice planting in the village. One of the treats served during this celebration is ""ho’obameshi,"" where hot rice and sweet kinako (soybean flour) are wrapped in hō (magnolia) leaves, pressed, and made into a compact form. The use of hō leaves allows the fragrance to blend well with the piping hot rice, enhancing its flavor. Additionally, the convenience of portability and easy storage made it suitable not only for the ""Satsukiage"" celebration but also as an energy replenishment during the strenuous labor of rice planting.Moreover, it is said that the kinako, resembling the pollen on rice ears when the rice plants bear fruit, was used as a prayer for a bountiful harvest. Despite its simplicity, ""hobameshi"" was recognized for its cultural significance, and in 1986, during the ""Furusato Onigiri Matsuri"" (Hometown Rice Ball Festival) held by the Food Agency (now the Ministry of Agriculture, Forestry, and Fisheries), it was selected as one of the ""100 Best Hometown Rice Balls."" ## Opportunities and Times of Eating Habits When the fresh ""hoba (=magnolia)"" leaves are available. The peak season for ""hobameshi"" is typically from early to late May when rice planting takes place. ## How to Eat Soak the relatively uniform-sized ""hoba(=magnolia)"" leaves in water for a while to remove bitterness. Place two leaves together with the underside facing up (the distinction between the front and back may vary by region) in a cross shape. In the center, place rice mixed with sugar and ""kinako (=roasted soybean flour)"". Gently fold both leaves to wrap the rice mixture. Secure with straw and press from above with a weight for a while. Allow the ""hoba"" leaves and rice to meld, transferring the leaf fragrance to the kinako rice. The key is to use freshly cooked rice that is hot enough to change the color of the raw hō leaves ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is made in various households and is also introduced by organizations promoting regional traditional dishes. ## Ingredients - Rice: 800g - Kinako (Roasted soybean flour): 4 tbsp. - Sugar: 2 tbsp. - Salt: a pinch - Hoba leaves(Magnolia leaves): about 16 - Palm leaves (shuro): as needed ## Recipe 1. 1. Wash the ho'oba leaves and remove excess water. Soak them in water for a while to remove bitterness. 2. 2. Mix kinako, sugar, and salt. 3. 3. Arrange two leaves in a cross shape with the back side up, place kinako, lightly squeezed rice, and kinako in the center, and fold both leaves to wrap. 4. 4. Place a light weight on top and let it sit until the color of the leaves changes. ## Provider Information provider : ""Hotto Surune Furusato no Aji"" (Fukui Prefecture) ![Image](Not found)" "# Happa Sushi (Leaf Rapped Sushi) ｜ Our Regional Cuisines **Cuisine Name**: Happa Sushi (Leaf Rapped Sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Kuzuryu river Area (mainly Eiheiji District) ## Main Ingredients Used Rice, Salted trout, Ginger, Vinegar, Sugar, Salt and Vernicia leaves ## History, Origin, and Related Events ""Happazushi"" is a type of sushi that involves wrapping vinegared rice, Masu(=trout), and ginger in the leaves of the Vernicia (Aburagiri), a deciduous tall tree belonging to the Toadflax family. It is also known as ""Koppazushi"" in the Kuzuryu River basin, particularly in the vicinity of Eiheiji Town. The dish, with its pale red color, is an essential local specialty for festivals and celebrations. The use of Aburagiri is due to its good preservation and aromatic qualities, but other leaves such as Akamegashiwa, bamboo leaves, and persimmon leaves may also be used. The term ""Masuzushi"" is sometimes used since the trout sushi is wrapped in bite-sized portions. The Aburagiri tree grows naturally in the fields and mountains, but in the Eiheiji region, people plant it in their home gardens and affectionately refer to it as the ""sushi tree."" ## Opportunities and Times of Eating Habits ""Happazushi"" is prepared the day before and is ready to eat on the day of consumption. It is enjoyed during festivals, Obon, and other celebrations. With its pale red color, it has a festive appearance and is often consumed during joyous occasions and celebrations. ## How to Eat The salted trout, sliced into three pieces, is marinated in vinegar along with vinegar rice and ginger. It is then wrapped in Aburagiri (=oil tree) leaves, forming a square shape to fit snugly into a sushi box with a weight on top. The Aburagiri leaves have a surface with fat content, preventing rice grains from sticking, allowing for easy consumption without the need for chopsticks. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)""Happazushi"" is made in each household and is also promoted by regional revitalization groups and other organizations dedicated to preserving local traditions.In Eiheiji Town, efforts have been made to brand ""Aburagiri"" leaf sushi, the town's official tree. Local processing groups are involved in the production and sale, and the town organizes workshops and events to promote the making of ""Happazushi."" ## Ingredients - Rice: 1 shō (1.5 kg) - Salted trout: 1 - Ginger: 50g - Vinegar: 1 cup - Sugar: 1 cup - Salt: 2 tbsp. - Aburagiri(Vernicia) leaves: As needed ## Recipe 1. 1. Wash the rice and cook it to make sushi rice. 2. 2. Julienne ginger into thin strips. 3. 3. Thinly slice the salted trout (about 60 slices) and soak them in sweetened vinegar for 3-4 hours. (If soaked for too long, the fat may seep out, resulting in a less desirable texture. If not soaked enough, it may remain too salty.) 4. 4. Form small sushi rice balls (use the vinegar from the soaked salted trout for wetting hands), place a slice of ginger on top, and wrap with aburagiri leaves. 5. 5. Arrange the wrapped sushi rice in a box, place a heavy weight on top, and let it sit overnight. The weight should be about 10 kg for 1 shō of rice initially and reduced to half after one hour. 6. 6. Note: Various leaves such as Akamegashiwa, Aburagiri, bamboo leaves, or persimmon leaves can be used_ ## Provider Information provider : ""Rediscover! Fukui's Cuisine"" (Slight modifications have been made) ![Image](Not found)" "# Choju Namasu ｜ Our Regional Cuisines **Cuisine Name**: Choju Namasu **Region**: Our Regional Cuisines ## Main Lore Areas Reihoku region ## Main Ingredients Used Daikon radish, Carrot, Pea pod, Deep-fried tofu, White sesame seeds, Vinegar, Sugar, Miso, Melted mustard ## History, Origin, and Related Events Choju Namasu is a dish that is popular during the New Year's holiday. Its name implies that it brings about longevity. The dish contains daikon radish, which is rich in an enzyme called diastase. This enzyme is believed to help in the recovery of the digestive tract after consuming too much New Year's food. Additionally, the dish also includes carrots, a nutritious vegetable, thick fried tofu that is protein-rich, and healthy sesame seeds. In Tsuruga City's Gohata and Ueno districts, the dish is prepared using shredded deep-fried tofu, green onions, daikon radish, and carrots. This version of the dish is called “Koppa Namasu.” The dish gets its name from the thinly sliced daikon radish, which resembles ""koppa"" (wood chip), and the fact that originally, the daikon was shaved with a ""kanna"" (a plane). ## Opportunities and Times of Eating Habits It is a popular New Year's dish in Japan and is often included in osechi dishes, as well as eaten at Buddhist memorial services and other festive occasions. ## How to Eat Grind roasted white sesame seeds in a mortar until oil comes out. Then, add miso paste and sugar, and mix everything well. Next, add finely chopped, thick-fried tofu, mustard, and vinegar, and process until the paste becomes smooth. To add more flavor and color to the sauce, mix in shredded and salted daikon and carrots, as well as colorfully boiled peas. A similar dish can be found in many places, substituting deep-fried tofu as abura-age (twice-fried soybeans), or soy flour, or pounded soybeans. ## Efforts for Preservation and Succession It is made at home and also served at local school lunches. ## Ingredients - Daikon radish: 1 - Carrot: 1 - Pea pod: 50g - Thick fried tofu: 1 - White sesame seeds: 3 tbsp. - Vinegar: 3 tbsp. - Sugar: 4 tbsp. - Miso: 2 tbsp. - Melted mustard: 1 tbsp. ## Recipe 1. 1. Use a shredder to shred daikon radish and carrot, then pound them with salt and squeeze them tightly. 2. 2. Grill deep-fried tofu on a grill and cut it into 1cm cubes. 3. 3. Boil the peas and cut them into small pieces. 4. 4. Put roasted sesame seeds in a mortar and grind until oil comes out. Add soybean paste and sugar, and mix well. Then, add mustard and vinegar, and stir until the skin of the deep-fried tofu is no longer visible. 5. 5. Mix 1 and 2 together when thickened. 6. 6. After adding the thick fried tofu, grind it patiently and well with a mortar and pestle. ## Provider Information provider : “Rediscovering the Taste of Fukui!” ![Image](Not found)" "# Satoimo no Koroni (Simmered Taro) ｜ Our Regional Cuisines **Cuisine Name**: Satoimo no Koroni (Simmered Taro) **Region**: Our Regional Cuisines ## Main Lore Areas Okuetsu Region ## Main Ingredients Used Japanese Taro ## History, Origin, and Related Events ""Hoonko” is an annual major event of the Jodo Shinshu sects of Buddhism, in honor of the anniversary of the passing of its founder, Shinran Shonin. It is celebrated between autumn and the new year, either on the 28th day of the 11th month of the lunar calendar or January 16th of the Gregorian calendar. In Fukui, this holiday known as “Honkosan” or “Okosama.” Simmered Taro is one the Buddhist vegetarian dishes served to the people who gathered for this holiday.The Okuetsu region is located in the northeastern part of Fukui Prefecture, and is known for its heavy snowfall, surrounded by tall mountains including the sacred Mount Hakusan This region benefits from abundant water resources from the mountains, fertile soil, and significant temperature variations between day and night, all of which create favorable conditions for cultivating Japanese taro. Japanese taro grown in this region are known for its fine-grained texture, soft yet firm consistency, and excellent flavor. The ""Kamisho Satoimo"" in particular has even been registered as a Geographical Indication (GI) product.Japanese taro is harvested in autumn and is a valuable food source during the winter. This dish is not only served during the “Hoonko,” but is also enjoyed at celebratory occasions as a lucky item to ensure the prosperity of one’s descendants. In Fukui Prefecture, taro is often sold in supermarkets with its skin partially peeled. The key to making delicious simmered taro lies in preparing it with some of the skin left on. ## Opportunities and Times of Eating Habits The peak season for harvesting taro is in November. In recent times, it is often frozen to be enjoyed throughout the year. ## How to Eat The skin of the taro is scraped off. The taro are then simmered in soy sauce, sugar, mirin, and other seasonings. A thick consistency is achieved by not pre-boiling the taro. To create a visually appealing dish, it important not to disturb the taro too much while simmering to keep its shape intact. Shake the pot gently to prevent sticking and burning, and continue simmering until the liquid reduces. Once it cools down, douse the taro again with the cooking liquid. When using frozen taro, add the frozen taro directly to the simmering liquid. ## Efforts for Preservation and Succession This dish is not only served at the “Hoonko” festival and celebratory occasions, but is also commonly prepared in households. Additionally, it is frequently available in the deli sections of supermarkets. Pre-cooked versions are vacuum-sealed and sold through online retailers as well. ## Ingredients - Japanese taro: 400g - Soy sauce: 1／2 cup - Water: 1／2 cup - Sugar: 4 tbsp. - Mirin: 3 tbsp. ## Recipe 1. 1. Use a knife to scrape off the skin of the taro. 2. 2. Put the water, taro, sugar, and soy sauce in a pot on medium heat. Once the mixture starts to bubble, reduce to low heat. 3. 3. Put the water, taro, sugar, and soy sauce in a pot on medium heat. Once the mixture starts to bubble, reduce to low heat. ## Provider Information provider : “Rediscovering Fukui’s Cuisine” ![Image](Not found)" "# Kobumaki/Boumaki (Kelp Roll/Stick Roll) ｜ Our Regional Cuisines **Cuisine Name**: Kobumaki/Boumaki (Kelp Roll/Stick Roll) **Region**: Our Regional Cuisines ## Main Lore Areas All over Fukui Prefecture ## Main Ingredients Used Konbu (Kelp), Dried and sliced red herring ## History, Origin, and Related Events During the mid-18th century, from the middle of the Edo period to the Meiji 30s, merchant ships called ""Kitamae-bune"" sailed westbound from Hokkaido to Osaka, trading goods as they traveled from one port to another. The ships were not only used for transporting cargo but also for buying inexpensive goods in bulk at ports of call and selling them at high prices in other ports, making a large profit. Hokkaido is responsible for ninety percent of the kelp distributed in Japan, but it was transported to western Japan on the Kitamae-bune. This led to the creation of Japanese cuisine using kelp in many regions. Tsuruga, located in Fukui Prefecture, was one of the ports of call for the Kitamae-bune. With its prosperity, food culture from different regions was brought in. Kelp and herring were two of the most prominent foods brought from the north. Kombumaki, a kelp roll with kelp wrapped around a dried and sliced red herring and boiled until tender, is a good-luck food that brings good fortune. Slicing the herring into round pieces also has the meaning of wishing for happiness. It has become a staple local dish for celebratory occasions and is especially eaten during autumn festivals and New Year's. ## Opportunities and Times of Eating Habits It is customary to prepare a large kelp roll for special occasions such as Bon Festival and New Year's Day. This roll is a delicacy that is usually not cut and is served on a plate. It is also known as ""stick roll"" or ""chopstick roll"" because it is rolled by placing chopsticks on the kelp roll. This dish is enjoyed throughout the year. ## How to Eat Soak the dried red herring in rice water, kelp in lukewarm water, and dried gourd shavings in water. Once the ingredients are soaked, place a pair of chopsticks on the kelp and wrap it around. Then, simmer the kelp with the juice and seasonings like soy sauce and sugar until the chopsticks can easily penetrate the kelp. You can enhance the flavor of the dish by rolling up a core of carrots or burdock root with filleted herring and burdock root or fried tofu. Make sure to leave enough room for one chopstick while rolling the kelp. This will soften the kelp to the center, resulting in a delicious dish. ## Efforts for Preservation and Succession It is a traditional side dish for New Year's osechi, sold by rural women's entrepreneurial groups (6th generation groups) and in supermarkets. ## Ingredients - Kelp for Konbu-maki: 60g (4 x 100cm lengths) - Dried red herring, cut into pieces: 2 - [Seasoning A] White sugar: 1／2 cup (80g-90g) - [Seasoning A] Soy sauce: 1／2 cup - [Seasoning A] Mirin (Sweet cooking rice wine): 1／2 cup ## Recipe 1. 1. To remove the astringency, soak the red herring in rice water overnight. Quickly wash the kelp to remove any dirt and drain it in a colander. Also, wash the dried gourd shavings and massage them lightly. 2. 2. Use a pair of chopsticks to wrap the kelp around the kelp and roll it while shifting half the width of the kelp to make a large kelp roll. Remove the chopsticks and tie them with the dried gourd shaving. 3. 3. Cut the daikon radish into 1 cm square x 15 cm lengths and lay them in the bottom of the pot. Place the kelp rolls side by side, add plenty of water, and simmer over heat to soften. 4. 4. Once the kelp becomes soft, add seasoning A and simmer slowly over low heat. 5. 5. To prevent scorching, reduce the heat to a simmer and cook over low heat. Add water when the liquid is gone and simmer until the kelp is soft. ## Provider Information provider : ""Rediscover! Food of Fukui"" Partially modified. ![Image](Not found)" "# Furu-takuan no Nimono ｜ Our Regional Cuisines **Cuisine Name**: Furu-takuan no Nimono **Region**: Our Regional Cuisines ## Main Lore Areas All areas within Fukui Prefecture ## Main Ingredients Used Furu-takuan (old pickled daikon) ## History, Origin, and Related Events It is a local food representative of Fukui Prefecture, which has been loved since long ago. It is called ""yomokonji"" in the Kono area of Minamiechizen Town (formerly Kono Village). Further, in the Asahi area of Echizen Town (formerly Asahi Town), the takuan that have been pickled in rice bran, desalinated in water, re-seasoned and then eaten are also called ""daimyoni."" ""Takuan,"" which are pickled from fall to the end of the year to preserve harvested daikon radishes, become ""furu-zuke"" (well-pickled vegetables) in the following year during takuan-pickling time, when they become more sour. They are then desalinated in water and flavored with dashi broth, soy sauce, chili pepper flakes, etc. to make ""furu-takuan no nimono."" It is a regional dish extremely popular in Fukui Prefecture which is often eaten at home, and can be enjoyed warmed or chilled without losing its flavor. The name it is given differs by region and household; besides the affectionately named ""furu-takuan no nimono"" and ""takuan no taitan,"" it is also called ""zeitakuni"" (luxurious boiled food) for the extra effort it takes to transform takuan, which can be eaten as-is, into another dish. The olden-day wisdom which devised a way to eat old takuan in a precious and delicious way lives on. ## Opportunities and Times of Eating Habits It is frequently made from early August to late November, when takuan pickled in the previous year becomes sour ""furu-takuan."" It appears often on the dining table as an appetite-whetting side dish; people also like it as an accompaniment to alcohol or in ochazuke (green tea over rice). ## How to Eat Thinly slice the furu-takuan into round slices about 2mm thick; perform a preliminary boil while replacing the water many times until the slices soften. Desalinate with water. (If the salt does not come out, soak it further in water.)Boil with seasoning such as dashi broth and soy sauce, and sprinkle chili pepper and white sesame on top. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Besides frequently being made in households, it is sold in pickled vegetable shops and the side dish corner of supermarkets. Also, it is frequently served in restaurants that offer regional foods. ## Ingredients - Furu-takuan: 2 whole radishes - 【Seasoning A】Soy sauce: 1／3 cup - 【Seasoning A】Mirin: 1／3 cup - 【Seasoning A】Dashi broth: 3 cups - Chili peppers: suitable amount - White sesame: suitable amount ## Recipe 1. 1. Slice the furu-takuan into 2mm rounds. 2. 2. Add to pot and add just enough water to cover the furu-takuan. Boil. 3. 3. Replace the water multiple times; once softened, add Seasoning A. 4. 4. Lastly, sprinkle chopped chili peppers and white sesame on top. ## Provider Information provider : Recipe source: ""Saihakken! Fukui no Aji"" partly altered ![Image](Not found)" "# Suko ｜ Our Regional Cuisines **Cuisine Name**: Suko **Region**: Our Regional Cuisines ## Main Lore Areas Okuetsu Area ## Main Ingredients Used Aka-zuiki (yatsugashira taro stems) ## History, Origin, and Related Events The largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes place from fall to New Year’s around the anniversary of sect founder Shinran’s death (November 28 in the lunar calendar, January 16 in the Gregorian calendar); in Fukui Prefecture, it is called Honkosan or Okosama. ""Suko"" is one of the vegetarian dishes that is given out to the people who gather for Hoonko. The ingredient aka-zuiki is the stem of yatsugashira, a type of taro, and by pickling it its red color becomes even more vibrant. This property of becoming red when vinegar is added is due to anthocyanin; in the past, besides being eaten to ""flush out old blood,"" it was also dried as a preserved food that could stand long periods of storage. Its texture is crunchy, and its sweet and sour taste whets the appetite. It is one of the most popular dishes in Fukui Prefecture. Ono City, blessed by Kuzuryu River and cultivator of various vegetables including taro, is especially well-known as a noted producer of aka-zuiki. ## Opportunities and Times of Eating Habits In the Okuetsu Area, ""suko"" is a dish that is indispensable for Hoonko and festivals. Within the different varieties of taro, the stems of yatsugashira taro, which are stained red, are used for ""suko."" Because yatsugashira taro is a variety which loves water, it is suited for cultivation in paddy fields like the ones in the Okuetsu area, where there are many farmers that grow it to make ""suko."" ""Suko,"" which is made by harvesting yatsugashira stems in August/September, is made by households for Hoonko, funerals, and festivals, as well as as a preserved food stored from fall to winter. Recently, people have started freezing it and eating it throughout the year, including during New Year's. ## How to Eat Strip the skin of the aka-zuiki by hand from their tips (because they are alkaline, they will stain your hands black; there are also young stems which are soft without having to be peeled), and cut into 4cm long pieces. Cut thick ones vertically so all pieces are the same width. After massaging with salt, lightly toast it in the pot, pickle it with the seasoning and let cool. You can let it rest for one day, but it will be more delicious after 2-3 days. Since vinegar is used, choose a stainless steel pot instead of an iron or aluminum one. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Its cultural legacy flourishes in the region: besides being passed down in each household, its is learned when assisting in Hoonko, funerals and Buddhist rites, and in classes held in the region. There are also school lunches that incorporate ""suko"" as part of their menus. ## Ingredients - Aka-zuiki: 1kg - Salt: 4 tsp - Vinegar: 1.5 cups - Sugar: 200g ## Recipe 1. 1. Peel the skin off the aka-zuiki and cut into 3-4cm pieces. 2. 2. Sprinkle on salt and gentle massage. (Be careful not to over-massage it.) 3. 3. In a large bowl, combine sugar and vinegar to make sweet vinegar. 4. 4. Heat a saucepan, add water chestnuts and saute until softened. 5. 5. When softened, put them in a large bowl of sweet vinegar while still hot, cover with a lid, and leave to cool. 6. 6. Do not use an iron pot to stir-fry tsukiki. Do not use an iron pot to roast the taro, and do not let it become too soft. Add the vinegar while the taro is still hot. ## Provider Information provider : Recipe source: ""Saihakken! Fukui no Aji"" partly altered ![Image](Not found)" "# Fu no karashi ae ｜ Our Regional Cuisines **Cuisine Name**: Fu no karashi ae **Region**: Our Regional Cuisines ## Main Lore Areas Reihoku region ## Main Ingredients Used Wheat gluten, cucumber, Japanese mustard, miso, sugar, vinegar, salt ## History, Origin, and Related Events The annual major event in various schools of Jodo Shinshu (Pure Land Buddhism) known as “Hoonko,” is held around the anniversary of the death of the sect's founder, Shinran Shonin (November 28 on the lunar calendar or January 16 on the Gregorian calendar). It takes place from autumn to the beginning of the new year. In Fukui Prefecture, this event is referred to as “Honko-san” or “Okosama.” “Fu no karashi ae” is one of the vegetarian dishes served to the people who gather to observe the Hoonko, and because it uses wheat gluten and miso, it’s a valuable source of protein among vegetarian dishes. The seasoning uses “jikarashi” made from “karashi seeds” from Fukui Prefecture, a type of Japanese mustard, to create a unique fragrant aroma. The secret to making it lies in the method of grinding whole “karashi” (mustard) seeds into a near-powdered form without removing the oil. It has been produced by a long-established store founded in the mid-Edo period and continues to be made using the same technique to this day. The square-shaped wheat gluten commonly used in this dish is produced in Echizen City. Some parts of the wheat gluten are colored red, adding a touch of color to the dish. ## Opportunities and Times of Eating Habits In addition to the Hoonko, it’s a classic dish that’s indispensable at funerals and memorial services, and is made all over the prefecture. Some places use soy sauce instead of miso. ## How to Eat Place the Japanese mustard (jikarashi) in a mortar and thoroughly grind it with a pestle in hot water until you feel strong irritation in your eyes and nose. To preserve its fragrance, leave the mortar upside down for about 30 to 60 minutes. Thoroughly drain the rehydrated wheat gluten and salt-rubbed cucumbers of excess water and then mix well with seasonings such as Japanese mustard, miso, and vinegar. It’s best to let the mixture sit for about 30 minutes for the flavors to blend. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, since the ingredients are readily available, this dish continues to be commonly made for the Hoonko event, funerals, memorial services, and at home due to its simplicity. ## Ingredients - cucumbers: 2 - salt: A little - wheat gluten (square-shaped): 10 pieces - vinegar: 3 tbsp - miso: 3 tbsp - Japanese mustard: 2 tsp - sugar: 3 tbsp ## Recipe 1. 1. Cut the cucumbers into small pieces, rub them lightly with salt, and wring out the water. Rehydrate the gluten in water, wring it out firmly, and cut it into quarters. 2. 2. Grind the miso thoroughly, dissolve the vinegar and sugar, and add the ground Japanese mustard (or kneaded mustard) to make the vinegar miso. 3. 3. Mix the cucumber and wheat gluten with the vinegar miso from Step 2. ## Provider Information provider : Recipe provided by: “Rediscover! The Taste of Fukui” Partially modified ![Image](Not found)" "# Atsuage no Nitano ｜ Our Regional Cuisines **Cuisine Name**: Atsuage no Nitano **Region**: Our Regional Cuisines ## Main Lore Areas Reihoku area ## Main Ingredients Used Atsuage (thick fried tofu) ## History, Origin, and Related Events The largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes place from fall to New Year’s around the anniversary of sect founder Shinran’s death (November 28 in the lunar calendar, January 16 in the Gregorian calendar); in Fukui Prefecture, it is called Honkosan or Okosama. Touching on Shinran’s teachings, people eat vegetarian Buddhist cuisine with the intent to devote themselves religiously once again. In Fukui Prefecture, which is ardent in its faith in Jodo Shinshu, meals during Hoonko were accompanied by atsuage (called aburaage in Fukui Prefecture), which were considered a treat. In every neighborhood, there was at least one house which was a tofu seller, and people would exchange soybeans for tofu or aburaage. It is said that even in typical homes, dishes which used atsuage spread easily. In Fukui Prefecture, where the consumption of aburaage was no. 1 for over 50 years (Family Budget Survey (Households of Two or More People) Prefectural Capital City and Ordinance-Designated City Rankings by Item (2017-2019 Annual Average) Ministry of Internal Affairs and Communications Statistics Bureau), aburaage indicates thick fried tofu with a hefty mass, also called “atsuage” in other prefectures; since one can obtain and taste a variety of types, each household apparently has its own favorite “atsuage.” ## Opportunities and Times of Eating Habits Outside of the Hoonko period, it is eaten throughout the year in households and in restaurants. ## How to Eat After running the atsuage through hot water and straining it, cut X marks into them so that they absorb flavor more easily. Lightly simmer on low heat with dashi, sake, mirin, and soy sauce for about 15 minutes, and add juice of ginger right before turning off the heat. Transfer to bowl and garnish with grated ginger or jigarashi (spicy mustard). Besides boiling the atsuage whole, recipes differ by area, for example having you cut the atsuage diagonally into four equal pieces. ## Efforts for Preservation and Succession In Fukui Prefecture, tofu shops are located everywhere, and various kinds of atsuage are sold even in supermarkets. Since delicious atsuage can be easily obtained, the “hometown taste” frequently made and passed down in households is also an indispensable staple at restaurants. ## Ingredients - Atsuage: 2 pieces - Dashi broth: 3 cups - Sake: 2 Tbsp - Mirin: 2 Tbsp - Soy sauce: 3 Tbsp - Ginger: suitable amount ## Recipe 1. 1. Run the atsuage under boiling water and squeeze out the water. Make notches into the center of the atsuage so that it absorbs flavor more easily. 2. 2. Place atsuage in a pot large enough to fit the pieces in their entirety, boil dashi and season with sake, mirin, and soy sauce; line up the atsuage and place the lid on top, boiling on low heat for about 15min. 3. 3. Before turning off the heat, add the ginger juice. 4. 4. Plate the atsuage in its entirety, and garnish with grated ginger. ## Provider Information provider : Original provider of recipe: “Local Production for Local Consumption Recipe Collection from Kosi’s Meal Supporters” (Fukui Integrated Agricultural and Forestry Office) partly altered ![Image](Not found)" "# Gojiru miso soup ｜ Our Regional Cuisines **Cuisine Name**: Gojiru miso soup **Region**: Our Regional Cuisines ## Main Lore Areas Reihoku area ## Main Ingredients Used Soybeans, miso soybean paste, green onions ## History, Origin, and Related Events Around the anniversary of founder Shinran's death (November 28th under the lunar calendar and January 16th under the solar calendar), from fall to the New Year, the biggest event of the year for all sects of Jodo Shinshu True Pure Land School of Buddhism is held. The event is called ""Hoonko memorial services for the sect founder."" In Fukui Prefecture, it is called ""Honkosan"" or ""Oko(u)sama."" Gojiru is one of the vegetarian dishes served to people who gather at the Hoonko memorial services for the sect founder. Gojiru is a hot miso soup full of fluffy, mashed, full-flavored soybeans and full of rich protein and nutrients. Soak the soybeans in water overnight. The mashed soybeans are called ""go"" (there are many explanations for the word's origin). Mashed soybeans dissolved in miso soup is called ""gojiru miso soup."" There are all sorts of ingredients and ways of making the soup depending on the region and the individual households. In some recipes, one mashes rehydrated soybeans. In others, one mashes cooked beans. In still others, one uses bean flour made from drying and grinding soybeans. Gojiru is also called ""go"" and, in the Okuetsu region, ""hikishiru."" ## Opportunities and Times of Eating Habits In addition to being eaten primarily during Hoonko memorial services for the sect founder, gojiru miso soup is also served for weddings, funerals, and Buddhist memorial services. Also, each household likes the soup particularly during cold winters. ## How to Eat Soak the soybeans in water overnight. Boil them in plenty of water until the smell is removed. Use a mortar or blender to make a smooth go mashed soybeans. Put the go into a pot. When the go begins to boil with the other ingredients, season it by adding miso soybean paste. The go is likely to boil over, so be careful. One can sprinkle finely chopped green onions over the go or put in some chili peppers. Enjoy the soup while it is hot. Using a mortar to turn the soybeans into a creamy paste takes over one hour. Some people continue to follow that method because they say it creates a good flavor. Other people use soybean flour to easily make the soup and start eating it in the morning. There are various ways of preparing and eating the soup to match one's lifestyle. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to ""gojiru miso soup ""made for Hoonko memorial services or each household making the soup, there are workshops by groups that take over traditional cuisines. There are also online shopping sites that sell combination meals where one can easily make gojiru miso soup. Also, some schools provide them to children as part of a school's lunch service. ## Ingredients - Soybeans: 1 cup - Miso soybean paste: 35g - Green onions: 1／2 of a stalk - Chili pepper: a small quantity ## Recipe 1. 1. Wash the soybeans. Then soak them in water for a whole day and night. 2. 2. Cook the soybeans. Use a mortar to mash the cooked soybeans well. Or put them in a blender to make a smooth go mashed soybeans. (Using a mortar to mash the soybeans creates prettier bubbles.) 3. 3. Put (2) into a pot. After the go mashed soybeans begin to boil, season them with some miso soybean paste. 4. 4. Sprinkle some finely chopped green onions over the soup. Put in some chili peppers according to one's taste. Enjoy the soup while it is hot. 5. 5. One can also make gojiru miso soup by soaking the soybeans in water overnight and mashing the raw beans. However, it is likely to boil over, so be careful. In some regions, they use raw soybean flour to make gojiru miso soup. ## Provider Information provider : Recipe contributed by: Rediscovery! Foods of Fukui. Partly modified. ![Image](Not found)" "# Maruyaki saba ｜ Our Regional Cuisines **Cuisine Name**: Maruyaki saba **Region**: Our Regional Cuisines ## Main Lore Areas Wakasa area ## Main Ingredients Used Chub mackerel ## History, Origin, and Related Events The Wakasa area has been known since the Asuka and Nara periods as a ""miketsukuni"" (province of food), where people were allowed to deliver foodstuffs to the Imperial Court in the capital, and the area played an important role in the food industry. Mackerel, in particular, was fatty and tasty, and large numbers were transported to Kyoto along the ""saba kaido"" (mackerel road) by ""back-breaking"" fish carriers who carried the fish on foot. It is said that the salt used to prevent spoilage was just the right amount by the time the mackerel reached Kyoto. From the time of the Goshoku era to the present, seafood from Wakasa Bay has been prized throughout Japan as ""Wakasa mono"" (Wakasa fish). In the Wakasa region, where mackerel of such high quality are caught, ""Maruyaki Saba"" is a local dish made by grilling the whole fish on bamboo skewers. In the Ono City area of the Reinan region, the custom of eating grilled mackerel on July 2, the 11th day after the summer solstice, is called ""Hangesho,"" and it is said to have originated when the lord of Ono (present-day Ono City) distributed grilled mackerel to his people after they were tired from rice planting. （In the Wakasa area, there is a custom of distributing Kashiwa-mochi (oak cakes) and grilled mackerel to relatives during the May vacation (after rice planting is finished, a vacation is decided by the district). ## Opportunities and Times of Eating Habits It is eaten throughout the year, but is especially popular around July 2, when it is called ""Hangesho"". ## How to Eat Open the back of the mackerel and skewer it with a bamboo or thatch skewer, sewing it from the head to the tail to form a single fish. Grill slowly over a charcoal fire for about 25 minutes, paying attention to the heat. In the Wakasa region, the fish is usually eaten with ginger soy sauce. It is also seasoned and used in grilled mackerel stew and Namagusa soup. ## Efforts for Preservation and Succession The fish is sold at fresh fish stores, restaurants, and supermarkets as a specialty. Many people from outside of the prefecture come to enjoy the fragrant smell of the mackerel grilled over charcoal and the plump, fatty flesh of the mackerel. Although the amount of mackerel landed has decreased, recently efforts have been made to cultivate the fish to take advantage of the beautiful sea, and Obama City began cultivation in June 2016. The mackerel are called ""yoppari saba,"" and are mixed with sakekasu (sake lees) in their feed, which has no odor and is highly valued for its quality. ## Ingredients - Chub mackerel: 1 fish (350g) - soy sauce: to taste ## Recipe 1. 1. Cut open the back of the mackerel, shape into a fish, and skewer with bamboo or thatched skewers, sewing from head to tail. 2. 2. Grill slowly over charcoal for 25 minutes. 3. 3. Serve with soy sauce and ginger soy sauce. ## Provider Information provider : National Council of School Nutritionists of Japan ![Image](Not found)" "# Sabanuta ｜ Our Regional Cuisines **Cuisine Name**: Sabanuta **Region**: Our Regional Cuisines ## Main Lore Areas Obama area ## Main Ingredients Used Mackerel, green onion, miso, mustard paste, sugar, vinegar, salt ## History, Origin, and Related Events Obama was the center of Wakasa Bay, and was the starting point of the ""saba kaido"" (mackerel road), which was used to transport fish on foot to Kyoto, called ""seoi"" (back-breaking). Known as the ""Miketsukuni"" (province of foodstuffs) since the Asuka and Nara periods, Obama played an important role regarding food. It is said that the salt used to prevent spoilage was just the right amount by the time the mackerel arrived in Kyoto. After the Goshoku period, and even today, seafood from Wakasa Bay was prized throughout the country as ""Wakasa mono"" (Wakasa fish). The mackerel caught in Wakasa Bay is fatty and tasty. The mackerel is vinegared and dressed with green onions, mustard, miso, etc. The local people call it ""Saba Nuta. Locals call it ""nota"" or ""dorozu,"" and it has been handed down from generation to generation. The skin of mackerel is easily peeled by seasoning it with vinegar, and it is also tasty when served with savory vegetables. ## Opportunities and Times of Eating Habits Salt the mackerel for a while, then peel and cut into 1 cm pieces, season with mustard and miso. In addition to leeks, chives, ginger, myoga, garland chrysanthemum, and other flavorful vegetables are sometimes added, and the combination with ""Yatabe leeks,"" a traditional vegetable, is popular. In addition to savory vegetables, a variety of other ingredients are used with Saba Nuta, such as konnyaku and irigoma (parched sesame seeds). ## How to Eat Salt the mackerel, let it stand for a while, then season with vinegar, peel the skin, cut into 1 cm pieces, and season with mustard or miso. In addition to leeks, chives, ginger, myoga, garland chrysanthemum, and other flavorful vegetables are sometimes added, and the combination with Yatabe leeks, a traditional vegetable, is very popular. In addition to savory vegetables, a variety of other ingredients are used with saba nuta, such as konnyaku and irigoma (parched sesame seeds). ## Efforts for Preservation and Succession The ""Mitsuke Kuni Wakasa-Obama Food Culture Museum"" holds cooking classes for children (Kids Kitchen, Junior Kitchen) to pass on local cuisine using local ingredients to the next generation, and holds the ""Healthy Hometown Cooking Club"" every year. The ""Healthy Furusato Cooking Party"" is held every year to promote the local cuisine such as ""Yatabe Negi Saba Nuta"" (mackerel with Yatabe green onion). ## Ingredients - raw mackerel: 1 - [Seasoning for raw mackerel] Vinegar: As needed (enough to cover the mackerel) - [Seasoning for raw mackerel] Green onion: 700g - [Seasoning for raw mackerel] mustard paste: 1 tbsp. - [Seasoning for raw mackerel] Miso paste: 4 tbsp. - [Seasoning for raw mackerel] Sugar: 4 tbsp. - [Seasoning for raw mackerel] Vinegar: 3 tbsp. ## Recipe 1. 1. Cut mackerel into 3 pieces, salt, soak in vinegar overnight, peel and remove small bones. 2. 2. Cut green onion into 2 cm lengths. 3. 3. Boil the mackerel in boiling water with a pinch of salt. 4. 4. Cut the mackerel into 1 cm pieces. 5. 5. Grind miso in a mortar and pestle, add mustard paste, sugar, vinegar, and salt, and grind well. 6. 6. Mix 3 and 4 with 5. ## Provider Information provider : ""Hottosurune Furusato no Aji"" (Fukui Prefecture) ![Image](Not found)" "# Namagusa jiru ｜ Our Regional Cuisines **Cuisine Name**: Namagusa jiru **Region**: Our Regional Cuisines ## Main Lore Areas Shinbo District, Obama City ## Main Ingredients Used grilled mackerel, fu, tofu, chikuwa (bean curd), fresh shiitake mushrooms, shimeji mushrooms, kamaboko (fish paste), green onions ## History, Origin, and Related Events Obama City, the center of Wakasa Bay, was the starting point of the ""saba kaido"" (mackerel road), which was a route used to transport fish on foot to Kyoto, called ""shokuyaku"" (carrying on one's back). Known since the Asuka and Nara periods as the ""Miketsukuni,"" or ""Land of Food,"" Obama City played an important role in the food industry, being authorized to deliver foodstuffs to the Imperial Court. In particular, of the six villages in the Miyagawa area, the Shinbo area was home to the Shinbo Mountain Castle (Kasumigajo), which made it easy to obtain foodstuffs from across the mountains. Taking advantage of this, ""Namagusa-jiru"" is a traditional dish that has been made only in this area. It is a ""clear soup"" made with grilled mackerel (whole mackerel on bamboo skewers) and has a delicious mackerel flavor and a slightly sweet taste. It used to be indispensable at the end of vegetarianism (after abstaining from meat and alcohol for a certain period of time to mourn) and celebratory occasions. Since the time of the Goshoku era, and even today, seafood from Wakasa Bay is prized throughout Japan as ""Wakasa Mono"" (Wakasa fish). ## Opportunities and Times of Eating Habits Even today, some households still make this dish for celebrations such as kenzenshi and Buddhist memorial services. ## How to Eat After making broth from the head and bones of grilled mackerel, add mushrooms, chikuwa, tofu, and other ingredients, then break up the mackerel meat and simmer it, adding plenty of scallions. It is more like a side dish than a soup. ## Efforts for Preservation and Succession Fukui Prefecture held a ""Fukui Food Culture Lecture"" for the media in the Tokyo metropolitan area to have them try traditional foods such as ""Namagusa-jiru"" (from 2047 to 2022).In Obama City, the ""Goshoku Kuni Wakasa Obama Food Culture Museum"" was reopened on March 14, 2015, and ""Namagusa-jiru"" is displayed in the museum as a local dish, and is also popular as a cooking experience menu in the kitchen studio. It is also popular as a hands-on cooking menu in the kitchen studio. ## Ingredients - Grilled Mackerel: 150g - fu: 7g - momen tofu: 150 g - Chikuwa: 150g - kamaboko: 1／2 - fresh shiitake mushroom: 20 g - shimeji mushroom: 20 g - green onion: 50g - Water (soup stock): 4 cups - [Seasoning A] Soy sauce: 1 tsp. - [Seasoning A] salt: 1／2 tsp. - [Seasoning A] Sugar: A pinch - Grilled mackerel head: Appropriate amount - kelp: Appropriate amount ## Recipe 1. 1. Put water in a pot, add kombu and grilled mackerel head, and bring to a boil, then remove kombu and grilled mackerel head. （Remove the kelp and grilled mackerel head from the pot.) 2. 2. Break up the grilled mackerel into large pieces and soak the fu in water and squeeze out the water. 3. 3. Cut fresh shiitake mushrooms into quarters if they are small. Separate shimeji mushrooms into small bunches. 4. 4. Cut tofu into large pieces, cut chikuwa into 5mm diagonal slices, cut fish paste in half and cut into 5mm thick slices. 5. 5. Cut green onion diagonally. 6. 6. Add seasoning A to dashi broth and simmer with fresh shiitake mushrooms, shimeji mushrooms, chikuwa, fu and tofu. Add the unrolled grilled mackerel and finally the fish paste and plenty of green onions and bring to a boil. ## Provider Information provider : Fukui Prefecture Dietary Improvement Promoters Liaison Council ![Image](Not found)" "# Heshiko ｜ Our Regional Cuisines **Cuisine Name**: Heshiko **Region**: Our Regional Cuisines ## Main Lore Areas Wakasa area (including Kono district in Reihoku) ## Main Ingredients Used Mackerel, salt, konuka, chili pepper ## History, Origin, and Related Events It is a traditional dish of the Wakasa area and the Echizen coast. The entrails of the fish are removed and pickled in salt, and the fish is then preserved for a long time without spoiling. It was a valuable source of protein for surviving the harsh winters. It has a long history and is said to have already been produced in the middle of the Edo period. There are several theories as to how it came to be called heshiko. One theory is that the word ""heshiko"" was derived from ""heshikomushi,"" which is an abbreviation of ""heshikomushi"" when fishermen marinated fish in a barrel, and another that the word ""heshiko"" was derived from ""hishio,"" the water that came out after fish were pickled in salt. Heshiko is also made from sardines, squid, and pufferfish, but mackerel is the most common. Seafood caught in Wakasa was transported to Kyoto via the ""Wakasa Kaido"" (Wakasa Highway), which in recent years has come to be known as the ""Saba Kaido"" because it was used mainly to transport salted mackerel to Kyoto among many other types of seafood.In the Reinan region, ""Konuka Iwashi"" (pickled sardines) is often eaten, which is mainly made by pickling sardines. ## Opportunities and Times of Eating Habits Because it is a long-term preserved food, it is eaten all year round. In the past, nare-zushi, made with heshiko, was an indispensable dish for New Year's and other festive occasions. Nowadays, many producers make nare-zushi. ## How to Eat Salted mackerel is marinated in konuka (bran) and salt for about six months. The mackerel has a strong salty and delicious flavor, similar to that of kunsei, so recipes that make the most of it include removing the bran and cutting it into pieces, lightly roasting it over a fire, serving it with ochazuke (rice with green tea), as a snack with sake, as an ingredient in rice balls, as a sushi topping, and recently as an ingredient in fried rice, and, like anchovies, on pasta and pizza. Fresh ones are also eaten as sashimi. ## Efforts for Preservation and Succession Although it is not made at home anymore, it is popular as a local specialty and souvenir.In Mihama Town, Mikata County, the ""Mihama Heshiko Association"" was established with the aim of branding and improving the quality of heshiko. In 2006, a PR character named ""Heshiko-chan"" was created to promote the history and image of heshiko. In addition, elementary schools offer extracurricular classes where students learn how to make narezushi, a type of sushi using heshiko, from local people.In Tanakasu, Obama City, a workshop established by volunteer local residents produces and sells narezushi made from mackerel heshiko, and is working to preserve and pass it on by disseminating information about local culture and food culture on its website and at events, as well as by interacting with local high school students. ## Ingredients - mackerel: 6 medium - salt: 3 cups - [Nuka] Konuka (rice bran): 10 cups - [Nuka] Salt: 1 cup - [Nuka] Chili pepper: to taste ## Recipe 1. 1. Open mackerel back open, stuff salt inside the body, sprinkle salt all over the mackerel, put a weight on the mackerel and soak for about a week until the water rises. 2. 2. Once the water rises, remove the mackerel. 3. 3. Mix the bran and salt well, put a little on the bottom of the barrel, and fill the barrel tightly with mackerel and bran alternately, pour in the water with the salt from around the mackerel, put red pepper on top, put a weight on top and leave in a cool dark place. 4. 4. After about six months, they are ready to eat. ## Provider Information provider : ""Rediscover! Food of Fukui"" partially modified ![Image](Not found)" "# Anbin (Red Bean Dougnuts) ｜ Our Regional Cuisines **Cuisine Name**: Anbin (Red Bean Dougnuts) **Region**: Our Regional Cuisines ## Main Lore Areas Kyonan Area ## Main Ingredients Used Sweet potato flour, wheat flour, sweet potato, sweet red bean paste ## History, Origin, and Related Events ""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."" ## Opportunities and Times of Eating Habits In the past, Anbin was handmade in each household and enjoyed as a snack during breaks from work. However, nowadays, it is available for year-round purchase and consumption at morning markets and through local organizations, serving as a popular snack and souvenir. ## How to Eat Sweet potato flour, wheat flour, salt, and diced sweet potatoes soaked in water are mixed with boiling water and kneaded until the texture is soft like an earlobe. The mixture is then shaped into balls, filled with sweet red bean paste, and flattened by hand while being firmly pounded. The flattened pieces are then steamed for about 15 minutes. In addition to sweet potato flour, the dough may also include cornstarch, and various types of bean paste, such as azuki (sweet red bean) paste or white kidney bean paste, can be used as the filling. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The Rokugo Specialty Product Processing Association conducts food education activities by teaching children how to make ""anbin"" at local elementary schools. Additionally, it has been selected as one of the representative 47 items in the ""Special Selection Yamanashi Foods,"" which is part of Yamanashi Prefecture's efforts to pass down regional foods to the next generation from the list of 176 local foods known as ""Yamanashi no Shoku"" (Yamanashi's Foods). ## Ingredients - Sweet potato flour: 700g - Wheat flour: 300g - Sweet potato: 200g - Salt: 1 tbsp. - Boiling water: 600-800ml - An (=Sweet bean paste ): 1kg ## Recipe 1. 1. Cut the sweet potato into 5mm dice and soak it in water. 2. 2. Mix sweet potato flour, wheat flour, salt, and the diced sweet potato. 3. 3. Add boiling water to the mixture and knead until it reaches the softness of an earlobe. 4. 4. Form the mixture into a ball (60g), add sweet bean paste (30g), and shape it flat while tapping with hands. 5. 5. Steam for about 15 minutes in a steamer with steam rising. ## Provider Information provider : ""Yamanashi no Shoku Marugoto Taiken Handbook"" ![Image](Not found)" "# Yakome ｜ Our Regional Cuisines **Cuisine Name**: Yakome **Region**: Our Regional Cuisines ## Main Lore Areas All of Yamanashi (Mainly Chuhoku Area) ## Main Ingredients Used Glutinous rice (mochi rice), Short-grain rice, Soybeans, Sesame seeds (goma), Salt ## History, Origin, and Related Events For rice farmers, the seed sowing in the seedbeds around the beginning of spring, known as ""Minakuchi Matsuri"" is considered the most crucial ritual of the year. During this event, farmers welcome the harvest deity to the irrigation gate (rice paddy entrance) to pray for a bountiful harvest. The offerings presented at the irrigation gate are called ""Yakome."" The term ""Yakome"" is said to have originated from Yakome and means roasted rice.""Yakome"" consists of carefully selected seeds from the previous year's harvest, particularly the leftover rice husks and seeds. These are toasted and offered at the irrigation gate. In addition to ""Yakome,"" seasonal flowers such as irises and peonies, as well as items like paddles and chopsticks used in making Nanakusa-gayu (rice porridge with seven herbs), are also presented. In modern times, ""Yakome"" refers to a dish made with glutinous rice, short-grain rice, roasted soybeans, and salt. Soybeans, believed to harbor the spirit of the harvest deity, are frequently used in rituals after rice. ## Opportunities and Times of Eating Habits Around the beginning of May, during the ""Minakuchi matsuri"" which coincides with the early summer season (around May 6th), this dish is traditionally served and enjoyed. ## How to Eat Mix glutinous rice and short-grain rice, wash them together, and soak them in water for 5 to 6 hours. Drain the soaked rice in a colander, then steam it in a steamer. Meanwhile, roast the soybeans and transfer them to a bowl, pouring hot water over them to soften (season with salt).Once steam starts rising from the rice, place the roasted soybeans on top of the rice and continue steaming. After about 90% of the cooking time, taste the rice. To give the soybeans a firmer texture, steam them a little longer at this point. When fully cooked, sprinkle roasted sesame seeds over the rice and mix well. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Selected as one of the representative 47 items from the 176 local foods designated for the next generation's succession efforts in Yamanashi Prefecture, known as ""Yamanashi no Shoku."" The ""Special Selection Yamanashi no Shoku"" includes items like the ""Yakome Burger,"" which won the grand prize in the 2020 ""Yamanashi no Shoku"" New Recipe Contest for being easily enjoyable by children. There are also schools providing it in school lunches and traditional Japanese sweet shops manufacturing and selling it. ## Ingredients - Glutinous rice: 7 cups - Short-grain rice: 3 cups - Soybeans: 2 cups - Sesame seeds: 1 cup - Salt: About 1 and 1／3 tbsp. ## Recipe 1. 1. Wash the glutinous rice and short-grain rice together, soak them in water for 5-6 hours. 2. 2. Drain the rice in a sieve, then steam it. 3. 3. While the steam from the rice is rising, roast the soybeans. Transfer them to a bowl, add hot water to soften the beans (season with salt). 4. 4. Once steam has risen, place the soybeans from step 3 on top of the rice and continue steaming. 5. 5. When the rice is cooked (approximately 90%), taste it, then sprinkle the saltwater soaked soybeans over it. (If you want the beans firmer, steam them a little more at this point.) 6. 6. Once cooked, roast the sesame seeds and mix them into the rice. ## Provider Information provider : ""Yamanashi no Shoku Marugoto Taiken Handbook"" (Yamanashi Local Food Whole Experience Handbook) ![Image](Not found)" "# Akebono Daizu no Edamame ｜ Our Regional Cuisines **Cuisine Name**: Akebono Daizu no Edamame **Region**: Our Regional Cuisines ## Main Lore Areas Minobu-cho ## Main Ingredients Used Akebono Soybeans ## History, Origin, and Related Events ""Akebono Soybeans"" have been cultivated in the Akebono region of Minobu Town since the Meiji era. These soybeans are exceptional, with larger size and higher sugar content compared to regular soybeans. They are approximately 1.6 times the size of typical soybeans, and when lined up, 10 beans span about 6 sun (18cm or 7 inches), earning them the alternate name ""Tourokusun"". The ideal conditions for Akebono Soybeans in Minobu Town include a climate with significant temperature differences between day and night, frequent fog, and soil referred to as ""conglomerate gravel layer"".Despite being renowned for their quality, Akebono Soybeans face challenges due to their regional specificity, labor-intensive cultivation practices throughout all stages, and the aging population of producers. This has led to a decrease in harvest volume, making these soybeans difficult to obtain, earning them the nickname ""phantom soybeans."" Young edamame from Akebono Soybeans are particularly rare, as they are only available for a brief period during the harvest season.Efforts have been made to revitalize the region through a collaborative approach among producers, resulting in increased production. Akebono Soybeans are now processed into tofu, miso, croquettes, natto, and other products, contributing to local culinary diversity. It has become a common saying that when attempting to grow Akebono Soybeans in other regions, the first-year harvest may yield large soybeans, but subsequent years may result in smaller beans that lose the distinctive qualities of Akebono Soybeans. Thus, the phrase ""Akebono Soybeans are truly Akebono Soybeans when grown in Akebono"" is an often expressed statement. ## Opportunities and Times of Eating Habits ""Akebono Soybeans"" are a late-maturing variety, so you can enjoy freshly harvested edamame in October, and the soybean harvest takes place from late November to mid-December. Processed products made from these soybeans are available throughout the year. ## How to Eat Wash the Akebono soybeans with water, generously sprinkle salt, rub them thoroughly to remove any fuzz, and boil them in salted water for 5-8 minutes. Check the firmness during the process and cook to your preferred tenderness. Lift them from the boiling water using a strainer, drain excess water by fanning, and once they cool, they are ready to be enjoyed. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Among the 176 local foods designated for the next generation in Yamanashi Prefecture as part of the ""Yamanashi no Tabemono"" initiative, there are 47 particularly representative items selected as the ""Special Selection of Yamanashi Foods."" In October, there are opportunities for hands-on experiences in harvesting Akebono soybeans, and the ""Akebono Soybean Production Area Fair"" allows people to enjoy and taste the harvest. Additionally, the town is actively engaged in developing new products and promoting online sales. ## Ingredients - Akebono soybeans: 250g - Salt: 45g ## Recipe 1. 1. Wash Akebono soybeans with water, sprinkle a generous amount of salt (amount not specified), and rub to remove the fuzz. 2. 2. Boil 1.5L of water with 45g of salt (3% salt content). Add the soybeans from step 1 and boil for 5-8 minutes. Check the firmness during boiling and finish to your preferred tenderness. 3. 3. Drain using a colander, remove excess water by fanning, and once it cools, it's ready to be served. To achieve a vibrant color and good flavor after boiling, it's essential not to immerse the soybeans in water but to spread them on a sieve or similar surface for rapid cooling. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Usuyaki ｜ Our Regional Cuisines **Cuisine Name**: Usuyaki **Region**: Our Regional Cuisines ## Main Lore Areas All of Yamanashi Prefecture ## Main Ingredients Used Wheat flour, Chirimenjako (=small dried fish), Green Shiso ## History, Origin, and Related Events In Yamanashi Prefecture, where approximately 80% of the land is covered by forests, the use of vast land for rice cultivation is challenging, making rice a precious commodity. Instead, crops such as soba (=buckwheat), corn, sweet potatoes, and miscellaneous grains were cultivated as staple foods. Among them, wheat had high utility, and the development of flour culture was inevitable, as evidenced by ""houtou"" being a specialty of Yamanashi Prefecture, becoming ingrained in people's lives for many years. ""Usuyaki"" is a type of flour-based dish that allows for flavor variations with different ingredients and is easy to make. It was not only enjoyed as a home snack but also consumed as a light meal during daily agricultural work due to its portability. Some variations included adding local vegetables, shiso (Japanese basil), beans, while others kept it simple with just wheat flour, often enjoyed with sugar or sweet soy sauce. ## Opportunities and Times of Eating Habits It is eaten throughout the year. ## How to Eat Mix flour and water in a bowl, making sure there are no lumps. Add shredded dried young sardines, julienned shiso leaves, and salt to the mixture. Heat a hot plate, spread a thin layer of oil, pour the batter in a circular shape, and cook both sides thoroughly. The ingredients and seasoning can vary in different households, with some adding sweet potatoes, sweetened beans, or sweet red bean paste. Nowadays, there are modern variations with sausages or ketchup for added flavor. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)This dish is selected as one of the 176 regional foods in Yamanashi Prefecture, part of the efforts for passing down to the next generation known as ""Yamanashi no Shoku."" In Fujikawa City, the ""Usuyaki Project"" involves local women who have been making this traditional food for generations. They organize events to pass down the art to younger generations and even collect original recipes. You can also enjoy this dish in local restaurants throughout the prefecture. ## Ingredients - Wheat flour: 150g - Water: 200ml - Dried small fish (Chirimenjako): 20g - Green Shiso: 20 leaves - Salt: 1／2 tsp - Cooking oil: As needed ## Recipe 1. 1. Julienne the green Shiso (or cut into 1cm=0.4inches squares). 2. 2. In a bowl, mix wheat flour and water thoroughly to avoid lumps. 3. 3. Add dried small fish, green Shiso from step 1, and salt to the mixture in step 2. Mix well. 4. 4. Heat a hot plate, spread a thin layer of oil, and pour the batter from step 3 in a circular shape. Cook both sides well (approximately 5 minutes on low heat for each side). 5. 5. Serve on a plate, and it's ready to enjoy. ## Provider Information provider : Yamanashi Prefecture Food Life Improvement Promoter Liaison Council ![Image](Not found)" "# Imogara iri Futomaki Sushi ｜ Our Regional Cuisines **Cuisine Name**: Imogara iri Futomaki Sushi **Region**: Our Regional Cuisines ## Main Lore Areas All of Yamanashi Prefecture ## Main Ingredients Used Sweet potato stalk, Dried shiitake mushrooms, Cucumber, denbu (=sweet and savory pink fish flakes), Sushi rice, nori (=seaweed) ## History, Origin, and Related Events In Yamanashi Prefecture, ""Imogara"" is a commonly consumed food that is made from the peeled skin of various types of taro, such as Yattsu-Atama and Akameimo, or from the peeled stems of Hasuimo (taro) that are grown for harvesting the leaf stalks (the part between the leaf and stem). It is also known as ""Hoshizuiki."" Imogara is dried and used as a preserved food, finding its way into various dishes. When rehydrated, it absorbs broth and seasonings well and has a crunchy texture due to its fibrous nature. Imogara is used in everyday cooking for dishes such as vinegar-based salads, simmered dishes, and kinpira (sauteed and seasoned vegetables). It is also added to miso soup and ""Houtou,"" a regional noodle dish. ""Imogara-filled futomaki sushi"" is a dish that sweetly simmers Imogara, similar to how kanpyo (dried gourd strips) is prepared, and uses it as an ingredient rolled inside sushi. This dish has been traditionally served on various occasions, including celebrations and gatherings, showcasing the enduring popularity of the delicious taste of Imogara, a cherished local flavor that continues to be passed down through generations. ## Opportunities and Times of Eating Habits The harvesting of ""Zuiki"" (taro stems) takes place from early summer to summer, but the processed ""Imogara"" (dried taro stems) can be stored, making it available throughout the year for various dishes. ""Imogara-filled futomaki sushi"" is commonly prepared in households on a regular basis and is not limited by seasons, being served on various occasions such as celebrations, ceremonies, and gatherings. ## How to Eat Place sushi rice on a sheet of nori on a bamboo rolling mat, then roll it with a mixture of soy sauce, sugar, dried shiitake mushrooms, and Imogara (dried taro stems) that have been soaked in. Add thickly rolled omelet, cucumber cut into 1cm square sticks, and other ingredients. Roll everything together to make the sushi roll. Slice it and serve with pickled ginger in sweet vinegar. Additionally, you can include ingredients like chikuwa, aburaage (deep-fried tofu), carrots, etc., which have been simmered in the mixture, for added flavor. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)""Zuiki (Imogara) Cuisine"" has been selected as one of the representative 47 items from the local cuisine of Yamanashi Prefecture's ""Yamanashi no Tabemono"" initiative, which aims to pass down 176 regional dishes to the next generation. It is prepared in households and can also be enjoyed in restaurants, contributing to its continuation for future generations. ## Ingredients - Rice: 3 cups - Kombu(=kelp) for Dashi (=Japanese soup stock): 10cm(3.9 inches) - Vinegar: 2 tbsp. - Dried shiitake mushrooms: 4 large - Dried imogara (potato skin): 30g - Eggs: 2 - Cucumber: 1 - Denbu (sweet fish flakes): 3 tbsp. - Roasted seaweed (yaki nori): 4 sheets - Sweet pickled ginger: as needed - [Seasonings A (Mixed Vinegar)] Vinegar: 4.5 tbsp. - [Seasonings A (Mixed Vinegar)] Sugar: 3 tbsp. - [Seasonings A (Mixed Vinegar)] Salt: 1 tsp. - [Seasonings B] Soaking liquid from rehydrating shiitake mushrooms: 1 cup - [Seasonings B] Soy sauce: 3 tbsp. - [Seasonings B] Sugar: 2 tbsp. - [Seasonings B] Mirin(sweet rice wine): 2 tbsp. - [Seasonings B] Sake: 1 tbsp. - [Seasonings C] Sugar: 1 tbsp. - [Seasonings C] Salt: A pinch ## Recipe 1. 1. Prepare sushi rice. Cook rice with kombu and a bit of sake until slightly firm. In a separate pot, bring Seasonings A (Mixed Vinegar) to a boil, then pour it over the hot rice. Mix well and let it cool. 2. 2. Rehydrate dried shiitake mushrooms in water and slice thinly. Soak dried imogara in water, then wash under running water to remove bitterness. Cut imogara to match the width of nori and simmer it with shiitake mushrooms in Seasonings B until flavored. 3. 3. Mix Seasonings C into the beaten eggs, then make a thick omelet. Cut the omelet into 1cm-wide strips. 4. 4. Cut the cucumber into vertical quarters. 5. 5. Slightly roast the nori. 6. 6. Place a sheet of nori on a sushi rolling mat, spread 1／4 of the sushi rice evenly over it, leaving 1cm(0.4 inches) at the near end and 2cm(0.8 inches) at the far end. Arrange the filling ingredients in the center and roll it tightly using the mat. Repeat for the remaining three rolls. 7. 7. Slice the rolls, placing the cut side up for serving. Garnish with sweet pickled ginger.Note: Additional ingredients like chikuwa, aburaage (fried tofu), and carrots can be simmered and added to the rolls for extra flavor. ## Provider Information provider : Minami-Alps City Dietary Improvement Promoters Liaison Council ![Image](Not found)" "# Sanmameshi ｜ Our Regional Cuisines **Cuisine Name**: Sanmameshi **Region**: Our Regional Cuisines ## Main Lore Areas The central north region ## Main Ingredients Used Rice, Saury, and Fresh ginger ## History, Origin, and Related Events Even in Yamanashi Prefecture, which has no sea, fresh, high-quality saury becomes available in autumn. “Sanmameshi” is a dish made by cooking this seasonal saury and new rice together. “Sanmameshi” was indispensable as a feast for farmers to celebrate the successful completion of their autumn harvest. According to one old theory, at the end of the rice harvest, at “the Ebisu-ko Festival ”(which began in the early Showa era), two or three salted sauries (dried) that a trader came from Niigata to sell and one sho of new rice were cooked, and this became the “sanmameshi” that we know today. Even today, many households continue to make this recipe as it is a method of simply lining up the saury and cooking it with rice, resulting in a delicious meal even on busy days. ## Opportunities and Times of Eating Habits It was made in autumn, when the rice harvest was over and saury and new rice were available, especially on celebratory days. Even now, it is made and eaten in every household when it is in season. ## How to Eat 30 minutes before cooking, wash the rice and drain it in a colander. Put rice, saury fillets, water, sake, and soy sauce in the rice pot and cook. Once cooked, remove the saury fillets and break them up into flakes. Return the saury flakes to the rice and mix in the shredded fresh ginger. Some recipes involve cooking the saury raw, while others involve grilling it on a mesh before mixing it in. In either case, in addition to fresh ginger, perilla and yuzu can also be mixed in for a delicious dish while reducing the characteristic bitterness of blue-backed fish. ## Efforts for Preservation and Succession In addition to being made in each household, it has been selected as one of the 47 representative “Special Yamanashi Foods” narrowed down from 176 local food items that Yamanashi Prefecture is working to pass down to the next generation. Additionally, at the “14th National Food Education Promotion Tournament in Yamanashi” held in 2019, a sample of “sanmameshi” was provided as a local food of Yamanashi Prefecture. ## Ingredients - Rice: 2 cups - Water: 2 cups - Pacific saury (fillet): 250g 2 large saury if using raw saury - Sake: 40g - Soy sauce: 40g - Fresh ginger: 50g - Perilla: An appropriate amount ## Recipe 1. 1. Wash the rice 30 minutes before cooking and drain it in a colander. 2. 2. Cut the ginger into 2mm-wide strips. 3. 3. Put the rice from 1, the saury fillets, water, sake, and soy sauce into a rice pot and cook. 4. 4. Once cooked, remove the saury fillets and break them apart into flakes. 5. 5. Return the saury flakes in step 4 to the pot, add the ginger from step 2, and mix. 6. 6. Serve in bowls and top with perilla if desired. ## Provider Information provider : ”Yamanashi Food: The Whole Experience Handbook” ![Image](Not found)" "# Yoshida no Udon ｜ Our Regional Cuisines **Cuisine Name**: Yoshida no Udon **Region**: Our Regional Cuisines ## Main Lore Areas Fujiyoshida City ## Main Ingredients Used All-purpose Flour, Miso, Soy sauce, Soup stock, Cabbage, etc. ## History, Origin, and Related Events “Yoshida no udon” is a local dish that originated in the area around the city of Fujiyoshida. It is made of flour noodles that have a chewy, firm, and thick texture, and is served in a broth of miso and soy sauce. Fujiyoshida City has a cool climate and volcanic ash soil at an altitude of 700-900 m, which makes rice cultivation unsuitable. Instead, wheat, barley, buckwheat, and minor grains were cultivated, leading to a culture of eating powdered foods. In the early Showa period, the textile industry was thriving in Fujiyoshida, and it is said that the men in charge of peddling udon noodles began to make udon for lunch so that the women working the weaving machines would not have to stop to prepare lunch. This also helped to prevent their hands from becoming rough when touching the silk threads. The men kneaded the noodles vigorously, resulting in a filling and characteristic firmness. “Houtou” is another famous local dish from Yamanashi Prefecture, while “Yoshida's udon” has been popular for a long time and is now famous not only in the area around Fujiyoshida City, but also in Yamanashi Prefecture. ## Opportunities and Times of Eating Habits It is a popular food consumed all year round. It is often eaten during festive occasions such as Bon and the New Year as a symbol of longevity and happiness due to its long shape. ## How to Eat To make the dough, place it in a plastic bag and knead it for an hour. After that, step on the plastic bag while it's still containing the dough to further knead it. Fold the dough into three and cut it into 5mm pieces. Boil the pieces in hot water, remove the sliminess in cold water, then add miso or soy sauce to the broth with soup stock such as dried sardines or dried bonito flakes. You can eat it with steamed cabbage or horse meat boiled in sweet soy sauce if preferred. ## Efforts for Preservation and Succession Yamanashi Prefecture has many “Yoshida's Udon” restaurants, which attract visitors from other prefectures. The prefecture is working hard to preserve and pass on 176 local foods to the next generation, and 47 of them have been recognized as ""specially selected foods of Yamanashi"". In 2007, the Ministry of Agriculture, Forestry and Fisheries selected Yoshida's Udon as one of the ""100 Local Dishes of Rural Villages"" from all over Japan. ## Ingredients - [Noodle] All-purpose flour: 800g (or 500g high-gluten flour, 200g cake flour) - [Noodles] Water: 320ml - [Noodle] Flour: Appropriate quantity (cornstarch, potato starch, etc.) - [Noodle] Salt: 1 tbsp. - [Broth] Miso paste: 56g - [Broth] Soy sauce: 48g - [Broth] Powdered seasoning: 24g - [Broth] Dried sardines: 16g - [Broth] Bonito shavings: 20g - [Broth] Bonito flakes: 6g - [Broth] Water: 2L - [Ingredients] Cabbage: 1／4 - [Ingredients] Salt: Appropriate quantity ## Recipe 1. 1. [Noodles Step 1]Mix the flour with a small amount of salt water.Adjust the water quantity according to the season, using less in summer and more in winter. 2. 2. [Noodles Step 2]Gradually add the water to the bowl of flour. Once mixed, place the dough in a plastic bag and let it rise for around an hour. 3. 3. [Noodles Step 3]While the dough is still in the plastic bag, knead it by stepping on it. 4. 4. [Noodles Step 4] Spread the kneaded dough by stepping on it until it's about 1cm thick. 5. 5. [Noodles Step 5]Sprinkle flour on top of the dough and roll it out to around 5mm thickness. 6. 6. [Noodles Step 6] Fold the dough into thirds and cut it into pieces approximately 5mm wide. 7. 7. [Noodles Step 7] Boil the noodles for around 12 minutes. 8. 8. [Noodles Step 8]Rinse the boiled noodles in cold water. Before serving, it's recommended to boil the noodles again. 9. 9. [Soup Step 1]Boil water in a pot and add dried bonito, bonito shavings, and dried bonito flakes. Boil on high heat. 10. 10. [Soup Step 2]Stop heating just before the mixture comes to a boil, then remove the dried sardines, bonito shavings, and dried bonito flakes. Keep the heat low. 11. 11. [Soup Step 3]Boil the soup stock and mix in miso, soy sauce, and powdered seasoning. After seasoning, reduce the heat from low to medium and avoid allowing the soup to come to a boil. Keep the heat at a medium level. 12. 12. [Ingredients Step 1]Fill the pot with hot water to 1／6 capacity, and add a pinch of salt. 13. 13. [Ingredients Step 2]Slice the cabbage into quarters, then put it in the pot and steam for around 5 minutes. The desired tenderness is about the level where chopsticks stick into the cabbage. 14. 14. [Ingredients Step 3]Cool the cabbage under running water for about 5 minutes. 15. 15. [Ingredients Step 4]Remove the core from the cabbage and slice it into 5mm pieces, then cut it into half lengths. If desired, top the ingredients with boiled horse meat with sugar, soy sauce, and sake. ## Provider Information provider : A Handbook for Experiencing All the Foods of Yamanashi ![Image](Not found)" "# Korogaki (Dried persimmon) ｜ Our Regional Cuisines **Cuisine Name**: Korogaki (Dried persimmon) **Region**: Our Regional Cuisines ## Main Lore Areas Koshu City, Minami-Alps City, etc. ## Main Ingredients Used Astringent persimmon ## History, Origin, and Related Events “Korogaki” is a candy-colored dried persimmon that is often made in Koshu City and Minami-Alps City. It is made from a larger variety of persimmon that has a moisture content of around 25% to 30% and a crystallized sweetness and white powder. This type of persimmon is called “korogaki”, and it is dried for a longer period of time than a soft persimmon, which has a moisture content of around 50% named""Anpogaki"". The name “Korogaki” comes from the way the peeled persimmons are dried in the sun. They are placed side by side in different positions so that the entire fruit is exposed to the sun. From November to December, persimmons dried under the sun in front of the eaves of houses form an orange curtain, and are a popular autumn taste. ## Opportunities and Times of Eating Habits Persimmons are available for purchase and consumption from mid-December until late January, after which they are dried and sold as kororogaki. Thanks to advancements in preservation techniques, persimmons can now be stored for up to one month in individual packaging, and if frozen, they can be stored for up to a year. However, due to its high sugar content, persimmons do not freeze well. ## How to Eat During November, when the persimmons are ripe for harvest, pick the reddish ones and leave a T-shaped handle on them. Peel the skin off, but leave the tip of the butt end. If possible, dip the fruit in boiling water to prevent mold and remove the sticky residue from the surface. Tie a plastic string into a loop and hang each persimmon on a pole with a T-shaped handle at each end to dry in the sun under the roof's eaves. Once dry, remove the persimmons from the pole, remove the string, cut off the handles using pruning shears, and shape the persimmons into a small oval shape. If available, wrap them in rice straw and leave them in a cool, dark place until they become powdery. Sometimes the hardened ones are made into tempura. ## Efforts for Preservation and Succession Of the 176 local foods that Yamanashi Prefecture is working to pass on to the next generation, 47 are selected as ""Specially Selected Yamanashi Foods"". ## Ingredients - Astringent persimmons: Appropriate quantity (not overriped) - Plastic string: Appropriate quantity (60 cm length) ## Recipe 1. 1. Harvest persimmons in mid-November once they have turned red enough, but leave the handle in a ""T"" shape. 2. 2. To peel the persimmons, turn them around with a knife and remove the hefty part, while leaving only the skin at the tip of the buttocks. It is recommended to dip the persimmons in boiling water to prevent mold and to remove the sticky astringent residue on the surface, making them easier to handle.(A peeler is more efficient for peeling the skins and if you're making large quantities, wear plastic gloves to avoid getting the astringent residue on your hands.) 3. 3. To dry persimmons efficiently, start by tying a plastic string into a loop and hanging the persimmons on a pole using T-shaped handles at each end. Hang them under the eaves in the sun, ensuring they hang shorter on one side and longer on the other for effective drying. 4. 4. Adjust the persimmons to expose all sides to the sun, but ensure they do not get rained on. After about a week, when the persimmons are soft, knead them with your fingertips. This should be done around mid-December. 5. 5. Take the persimmons off the pole, remove the strings, and use pruning shears to cut off the handles and shape them into a small oval shape. 6. 6. If available, wrap the persimmons with rice straw and leave them in a cool, dark place until they become floury. This should be done towards the end of the year. ## Provider Information provider : Ms. Keiko Shinkai ![Image](Not found)" "# Koshu Ko-Umezuke ｜ Our Regional Cuisines **Cuisine Name**: Koshu Ko-Umezuke **Region**: Our Regional Cuisines ## Main Lore Areas Chuhoku region, Kyoutou region, Kyōnan region ## Main Ingredients Used Koshu mini plum, red perilla, salt, rice vinegar ## History, Origin, and Related Events “Koshu ko-umezuke” is made by harvesting Koshu mini plums―a special product of Yamanashi Prefecture―when they are still green and finishing the pickling by the end of May. The climate with a unique temperature difference, especially in the Kofu basin, is suitable for growing mini plums. The seeds are small and the flesh is thick, so they’re small but have a good texture. Plum cultivation became popular with the decline of sericulture. In recent years, the amount of production has decreased due to the development of residential land, roads, and the aging population, but it’s said they sill boast the largest production of mini plums in Japan. There’s even a record stating it was a special product of the prefecture in the late Edo period. “Koshu ko-umezuke,” which was created through trial and error to find the right texture and salt content, is also known as “karikari-zuke” because of its crunchy (karikari) texture, and is overwhelmingly popular among the processed plum products in the prefecture. Because they aren’t dried in the sun like conventional pickled plums, they stand out for being preserved while pickled in plum vinegar called “dobuzuke.” ## Opportunities and Times of Eating Habits It can be eaten all year round because it keeps well. ## How to Eat Soak the Koshu mini plums in plenty of water to remove the bitterness, remove the stems, and rub with salt until the green color increases. Put well-washed and dried egg shells in a bag, crush them roughly, and put them in the bottom of the container. Place a weight on the plums and pickle them in salt until the plum vinegar comes out. The egg shell is a natural organic lime that gives the plum its crunchy texture. Next, mix it with red perilla that has been rubbed with salt to remove the bitterness, rice vinegar, shochu, etc., and store it in the refrigerator. You can eat it after about a month. It can be eaten as it is with rice or as an accompaniment to tea, but it can also be used in unexpected dishes such as rice balls, ochazuke, mixed with ginger, and in Japanese-style pasta (depending on the variation). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Of the 176 local Yamanashi foods that Yamanashi Prefecture is working to pass down to the next generation, it has been selected as a “Yamanashi Specialty Food,” one of the 47 most representative Yamanashi foods. It can be easily purchased at supermarkets and online stores. ## Ingredients - Koshu mini plum: 2kg - salt: 200g (10% of the plums) - egg shells: 15 - red perilla: 4–5 bundles (net weight: 400g) - salt: 40g (10% of the perilla) - rice vinegar: 100ml - shochu (35%): 80ml ## Recipe 1. 1. Wash the plums and soak them in plenty of water overnight to remove the bitterness, then wipe off the moisture and remove the calyx. 2. 2. Put the plums and salt in a container, and rub the salt into the plums until they have a more greenish tint. 3. 3. Wash the egg shells well, dry them, put them in a gauze bag, crush them roughly, and put them in the bottom of the container. 4. 4. Place a drop lid on top of the plums, put the same amount of weight as the plums on top, and leave in a cool dark place until the white plum vinegar rises. 5. 5. Remove the leaves from the red perilla, wash them, sprinkle them with a suitable amount of salt and rub it in to remove the bitterness, discard the juice, and add the leaves to the container from Step 4. Add vinegar and shochu, mix, cover the surface with plastic wrap, close it with a lid and store in the refrigerator.If you leave it for a month, the flavors will blend and it’s ready to eat. ## Provider Information provider : “Ogossou's Tamate-Bako Recipe Collection” (Author: Keiko Shinkai) ![Image](Not found)" "# Ozara ｜ Our Regional Cuisines **Cuisine Name**: Ozara **Region**: Our Regional Cuisines ## Main Lore Areas Kofu City, Kai City, Minobu, Showa ## Main Ingredients Used Locally produced flour ## History, Origin, and Related Events When talking about the local cuisines of the Yamanashi Prefecture, hōtō (flat udon noodles and vegetables stewed in miso soup) is often brought up as an example. However, as the Yamanashi Prefecture is one surrounded by mountains, winters are extremely cold whilst summers get extremely hot and this has led to ozara being more preferred over hōtō in the summer seasons. Using cooled noodles thinner than hōtō, ozara is a dish where you enjoy these noodles by dipping them into a warm soy sauce based dipping sauce. As opposed to hōtō which you directly cook in a pot with other ingredients and enjoy, the noodles for ozara are rinsed in cold water after they are boiled on their own. This allows the noodles to be slippery and refreshing to slurp, making them an easy food to eat during the hot summers and a popular choice to prevent fatigue from the summer heat. When rice was scarce in the past, it was made as a delicacy when the weather was warm. ## Opportunities and Times of Eating Habits Whilst ozara is often seen in households and hōtō speciality restaurants during the warm summer season, there are also hōtō speciality restaurants which provide them throughout the whole year. Even during the winter, ozara is still served after meals at Kofu’s inns and at the end of events such as funerals. Some also enjoy it after having drunk some alcohol. ## How to Eat In a bowl, place wheat flour, table salt and lukewarm water and knead thoroughly. Then place a damp cloth over the bowl and let the dough rest for approximately 30 minutes. Stretch the dough out onto a board and cut into strips as thinly as possible. Boil the noodles in a full pot of boiling water. Once the noodles are boiled, place them in a bowl of cold water and run thoroughly through with more cold water. Place the cooled noodles in a bamboo draining basket (zaru). Prepare the dipping sauce and condiments. It is also common to add ingredients such as meat, seasonal vegetables, and mushrooms to make the dipping sauce heartier. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Hōtō speciality restaurants often make ozara as a summer speciality menu and ozara for souvenir use is also locally manufactured and sold. Ozara is also amongst one of the 176 ‘Yamanashi foods’ that the Yamanashi Prefecture is working to pass on to the next generation and has been further selected to be one of the 47 ‘Specially Selected Yamanashi Foods’. ## Ingredients - 【Ozara noodles】 Locally produced flour: 300g - 【Ozara noodles】 table salt: A pinch - 【Ozara noodles】 Lukewarm water: 150ml - 【Dipping sauce】 Stock: 600ml - 【Dipping sauce】 Soy sauce: 4 tablespoons - 【Dipping sauce】 Mirin: 3 tablespoons - 【Condiments】 Spring onion: 2 shoots - 【Condiments】 Japanese ginger: 2 pieces - ※ You can also add other condiments such as seaweed, wasabi, Japanese perilla leaves or ginger based on your own preference.: ## Recipe 1. 1. In a bowl, place flour, table salt and lukewarm water and knead thoroughly. Then place a damp cloth over the bowl and let the dough rest for approximately 30 minutes. 2. 2. Stretch the dough from step 1 out onto a board and cut as thinly as possible into strips. 3. 3. Boil a full pot of water and then place noodles from step 2 into pot to cook. 4. 4. Once the noodles are boiled, place noodles into a bowl of cold water and run more cold water thoroughly through noodles. Place cooled noodles onto a bamboo draining basket. 5. 5. Prepare the dipping sauce and condiments. ## Provider Information provider : Recipe provider: ‘The complete handbook to experiencing Yamanashi’s food’ ![Image](Not found)" "# Azuki Hoto ｜ Our Regional Cuisines **Cuisine Name**: Azuki Hoto **Region**: Our Regional Cuisines ## Main Lore Areas Hokuto City, Ichikawamisato Town, Minobu Town, Kai City, Kofu City ## Main Ingredients Used Flour, azuki beans, sugar ## History, Origin, and Related Events ""Hoto"" originated as something eaten in a red bean soup in the Heian Period, as recorded in the diaries of aristocrats. In Yamanashi after the Edo period, it was common to eat ""hoto"" stewed in miso, but ""azuki hoto"" was eaten during celebrations like New Year's and Obon as well as regional events such as during rice planting season. ""Azuki hoto"" is served at the festival held at the end of July every year at Miwa Shrine in Sutamacho Wakamiko, Hokuto City, which is why the festival is also called ""Hoto Festival."" The red color of azuki beans is said to have the power to drive away noxious vapors and ward off evil, so people offered fresh azuki beans and flour before altars, ate the ""azuki hoto"" served, and gave thanks for the harvest. Originally mochi was put into azuki bean soup, but rice is extremely precious in in Yamanashi Prefecture, whose land is largely unsuitable for the cultivation of rice, so ""hoto"" noodles were cut thickly and treated as a mochi substitute in sweet azuki bean soup. ## Opportunities and Times of Eating Habits It is eaten for New Year's, Obon, village festivals, and celebratory regional events such as during the rice planting period. The harvest for azuki beans and rice takes place at the end of July, and ""azuki hoto"" was served as a special meal during the close of the hottest period of the year. ## How to Eat Add warm water to flour and knead by hand. Let rest for 30min and knead again. Dusting the surface with flour, roll out the dough and cut it into pieces a little wider than udon noodles. Rinse the azuki beans with water and heat in a pot with plenty of water; once it boils, strain and discard the water. Boil again with plenty of water; once boiling, set to low heat and simmer until soft. Once it has thoroughly cooked, mash with a pestle and season with salt and sugar. Boil the hoto noodles in plenty of hot water, rinse quickly under cold water, add to azuki bean soup, and it is ready once it boils. You can adjust the amount of sugar and how mashed the azuki beans are according to your preferences. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is among the 176 ""Yamanashi foods,"" local foods which Yamanashi Prefecture is endeavoring to pass on to the next generation, and has furthermore been chosen as one of the ""specially selected Yamanashi foods,"" a selection which has been narrowed down to 47 items. You can also eat ""azuki hoto"" at ""hoto"" specialty stores. ## Ingredients - 【Noodles】Flour: 200g - 【Noodles】Warm water: 100ml - 【Noodles】Salt: suitable amount - 【Azuki bean soup】Azuki beans: 200g - 【Azuki bean soup】Water: 2L - 【Azuki bean soup】Sugar: 200g - 【Azuki bean soup】Salt: 1 tsp ## Recipe 1. 1. 【Hoto noodle dough step 1】Add warm water to flour, and knead the dough until it has a slightly stiff consistency. Let rest for 30min and knead again. 2. 2. 【Hoto noodle dough step 2】Dust the rolling surface with flour and roll out the ""Hoto noodle dough process 1."" Cut into pieces that are wider than udon noodles. 3. 3. 【Azuki bean soup step 1】Wash azuki beans in water, then put into a pot with plenty of water and heat on low flame. Once boiled, strain and discard the water. 4. 4. 【Azuki bean soup step 2】Boil again in plenty of water; once boiling, turn heat down to low, and let simmer until cooked to softness. 5. 5. 【Azuki bean soup step 3】Once thoroughly cooked, mash the azuki beans with a pestle and season with salt and sugar. 6. 6. 【Azuki bean soup step 4】Boil the hoto noodles in plenty of hot water, rinse quickly under cold water, add to azuki bean soup; it is ready once it has boiled. ## Provider Information provider : Recipe source: ""Yamanashi no Shoku Marugoto Taiken Handbook"" ![Image](Not found)" "# Memaki ｜ Our Regional Cuisines **Cuisine Name**: Memaki **Region**: Our Regional Cuisines ## Main Lore Areas Town of Fujikawaguchiko ## Main Ingredients Used Dried arame kelp, wakasagi (Japanese pond smelt) or similar fish, soy sauce, sugar, sake, mirin ## History, Origin, and Related Events ""Memaki"" is a local dish in which fish is wrapped in arame (a kelp related to kombu) and slowly simmered with soy sauce and sugar. The name ""memaki"" comes from the fact that it is wrapped in arame kelp. It is said that since the middle of the Edo period, the Shinto priests who provided lodging and received guests on their religious trips to Mount Fuji treated them to memaki. It has also spread throughout the region as a festive dish to celebrate the regular festival at Kawaguchi Asama Shrine in Fujikawaguchiko Town. Memaki's triangle shape is said to represent Mount Fuji, while the toothpick used to hold the arame kelp wrapping is said to signify the pilgrim's staff used to climb Mount Fuji. These may also convey the religious belief in Mount Fuji and a prayer for safety in climbing the mountain. Because the arame kelp used as an ingredient is very hard, it must be simmered for several days. However, this serves to preserve the dish, and it was once used as a convenient portable food for climbing Mount Fuji. In addition, memaki's triangle shape mimics the shape of the kimono worn by the enshrined deity, the goddess of Fuji Lady Konohanasakuyahime. ## Opportunities and Times of Eating Habits In April, storefronts around Fujikawaguchiko Town line up arame kelp on display to be sold as an ingredient for memaki. ## How to Eat Arame kelp is boiled and shade-dried, then used to wrap fish and make a triangle shape. Following this, it is simmered at least 10 hours until soft, then seasoned and simmered again until the flavor is absorbed. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Because it is made only in some areas and requires a lengthy effort, the number of memaki producers is decreasing. However, the regional dish is cherished so much by locals that the spring festival held in April of each year at Kawaguchi Asama Shrine is known as the ""Memaki Festival,"" and the local women of each household pass on the tradition to their children and grandchildren by making it at home. ## Ingredients - dried arame kelp (2 bundles): 500g - approximately 150 small fish such as wakasagi (Japanese pond smelt): - water: as needed (a generous amount) - soy sauce: 400ml - sugar: 500g - sake: 300g - mirin: 180g ## Recipe 1. 1. Boil arame kelp in plenty of boiling water for about 10-15 minutes, rinse well with cold water, and dry in the shade until no longer wet. 2. 2. Wrap fish fillets in arame kelp to make a triangle shape, and secure with a toothpick. 3. 3. Arrange ingredients from step 2 in a pot, add plenty of water, and simmer for at least 10 hours while skimming any scum that develops. 4. 4. When the memaki become soft, season with soy sauce, sugar, sake, mirin, and other flavorings, and simmer long enough for the flavor to soak into the center of the memaki. (Low heat) ## Provider Information provider : Recipe provided by the ""Yamanashi No Shoku Marugoto Taiken Handbook"" ![Image](Not found)" "# Chicken Motsuni ｜ Our Regional Cuisines **Cuisine Name**: Chicken Motsuni **Region**: Our Regional Cuisines ## Main Lore Areas Kofu City ## Main Ingredients Used Chicken liver, gizzard, heart, kinkan (unlaid eggs), himo (fallopian tubes), soy sauce, sugar, sake ## History, Origin, and Related Events “Chicken Motsuni“ is a dish made from chicken innards such as liver, gizzard, heart, kinkan (unlaid eggs), and himo (fallopian tubes), simmered in a sweet soy-based sauce. Around 1950, shortly after the end of WWII, the second-generation owner of Okuto Honten Kunimoten, a soba noodle restaurant established in 1913 in Kofu City, was asked by a butcher if there was anything he could do with the chicken parts that were thrown away. At that time, there was still a shortage of food, and after much trial and error to make a cheap and tasty dish, he developed Chicken Motsuni, which was simmered in soy sauce and sugar, both of which were precious commodities at that time. The sweet-salty flavor goes well with alcohol and is the perfect topping for rice, making the dish a staple at izakaya, set menu restaurants, and soba noodle restaurants, and a favorite of Kofu residents. Although “Motsuni” usually refers to a soup dish that has been simmered for a long time, Chicken Motsuni is made in a unique way by quickly braising chicken liver and other ingredients in a small amount of sauce over a high flame to lock in the flavor and sweetness of the chicken innards. The origin of the name of the ingredient “kinkan” is also interesting. ## Opportunities and Times of Eating Habits Chicken Motsuni is eaten all year round, regardless of the season. ## How to Eat Remove excess parts from the liver, gizzard, heart, kinkan, and himo, and cut each part into bite-size pieces. Wash thoroughly in lightly salted water and drain off the brine. In a frying pan, bring the soy sauce and sugar to a boil over high heat, adding a little sake or water if it is too thick. When the sauce starts to bubble a little, add the chicken innards, combine gently, and cover. Stir occasionally to prevent burning. When the sauce begins to stick to the edge of the pan, it is ready to serve. Serve with lettuce, cooked shishito peppers, or other vegetables, as desired. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Chicken Motsuni is a staple menu item at soba noodle restaurants, hoto noodle restaurants, set menu restaurants, and other establishments, and can also be purchased at supermarkets in the prepared food section. In addition, since 2008, Chicken Motsuni has been promoted nationwide as a B-class gourmet dish from Kofu by the “Connecting Through Chicken Motsuni Taskforce,” a voluntary community revitalization group formed by young employees of Kofu City Hall. The dish has also been widely featured in the media, with online orders being received from outside of Yamanashi Prefecture. ## Ingredients - Chicken liver: 300g - Chicken gizzard: 250g - Chicken hearts: 50g - Kinkan (unlaid eggs): 50g - Himo (fallopian tubes): 50g - Soy sauce: 1／2 cup (100 ml) - Sugar: 100g - Sake: A little - Water: A little - Lettuce: To your liking - Shishito peppers: To your liking ## Recipe 1. 1. 【Preparation】(1) Use only the red heart-shaped parts (two pieces) of the liver. Cut into bite-size pieces.(2) Remove the white and pink parts that are connected to the gizzards and cut into bite-size pieces.(3) Cut the hearts in half lengthwise and remove any clumps of blood.(4) Cut the kinkan in half lengthwise and remove any connective tissue.(5) Cut the himo into 3cm pieces. 2. 2. Make a light brine from salt and water and wash the cut chicken innards thoroughly to remove any odor. Drain off the brine after washing. 3. 3. Add the soy sauce and sugar to a frying pan and bring to a boil over high heat. If the sauce is too thick, add sake or water to thin it out. 4. 4. When the sauce starts to bubble a little, add the chicken innards. 5. 5. Combine gently and cover with a lid, stirring occasionally to prevent burning.（The sauce is done when it sticks to the edge of the pan.) 6. 6. Serve with lettuce, cooked shishito peppers, or other vegetables, as desired. ## Provider Information provider : Recipe provided by: Yamanashi Cuisine Marugoto Taiken Handbook ![Image](Not found)" "# Awabi no nigai ｜ Our Regional Cuisines **Cuisine Name**: Awabi no nigai **Region**: Our Regional Cuisines ## Main Lore Areas Kofu City ## Main Ingredients Used Cooked abalone shellfish ## History, Origin, and Related Events Abalone shellfish is a specialty of Yamanashi Prefecture. There are various theories as to why abalone, a seafood, became a specialty in an inland area surrounded by mountains and not facing the sea. One of them is that it was not easy to transport abundant seafood from the neighboring Suruga Bay (Shizuoka Prefecture) across mountains without transportation and refrigeration facilities as is the case today, and only a few salted or dried fish were delivered. In the Edo period, fresh abalone from Suruga Bay was processed, marinated in soy sauce, and packed in wooden casks for transportation. There is also a theory that Shingen Takeda, noting the nutritional value of abalone, invented abalone as a campaign food. Compared to raw abalone, boiled abalone contains more glutamic acid and aspartic acid, which increases its flavor, and this may be the reason why it became a specialty of inland regions. ## Opportunities and Times of Eating Habits Today, abalone is valued as a gift. ## How to Eat Slice the cooked shellfish into thin slices, cut the liver into small bite-sized pieces, and serve with shiso and thinly sliced cucumber. The liver can be grated and topped with a mayonnaise sauce. It can also be served with lemon juice, carpaccio, or salad. No matter how it is cooked, the flavor of the cooked shellfish is brought out, and it is said to go well with wine, beer, and sake. ## Efforts for Preservation and Succession Of the 176 local foods ""foods of Yamanashi"" that Yamanashi Prefecture is working to pass on to the next generation, 47 are selected as ""specially selected foods of Yamanashi"". There are many food vendors in the prefecture that produce and sell the food, not only in stores but also by mail order. There are a variety of products available for sale, from large, firm, and affordable ones to smaller ones, as well as those processed from the boiled wadding. ## Ingredients - Abalone boiled shell: 1 piece - cucumber: 1 (or 5 cm daikon radish) - soy sauce: 2 tbsp. - wasabi (Japanese horseradish): a pinch ## Recipe 1. 1. Cut boiled clams as thinly as possible. 2. 2. Cut cucumber or daikon radish into thin strips. 3. 3. Place the tsuma on a plate, and serve the slices of boiled clams. ## Provider Information provider : Ms. Takayo Yoda ![Image](Not found)" "# Amanatto no osekihan ｜ Our Regional Cuisines **Cuisine Name**: Amanatto no osekihan **Region**: Our Regional Cuisines ## Main Lore Areas Minami-Alps City, Kai City, Yamanashi City, Kofu City ## Main Ingredients Used Glutinous rice, Uruchi rice, Amanatto (sweet soybeans) ## History, Origin, and Related Events Ama-natto no Osekihan (red rice with sweetened soybeans)"" is, as the name suggests, red rice cooked with ama-natto (sweetened soybeans). It tastes sweet, and is popular among the locals for its delicious sweetness when sprinkled with sesame salt. Since it is made without using sasage or azuki beans, the glutinous rice does not turn red, but is instead colored with food coloring. Japanese confectionery stores and supermarkets sell both sweet sekihan made with amanatto and non-sweet sekihan made with sasage or azuki beans, which are well-known throughout Japan. Since ancient times, the color red has been believed to ward off evil spirits. For this reason, ""sweet red rice with red beans"" is just as essential for festive occasions as non-sweet red rice. Although sweet sekihan seems very unusual, it is also eaten in parts of Hokkaido and Tohoku, far from Yamanashi Prefecture. There are many theories about its roots, including one that the Nanbu clan, who moved from Kai no Kuni (Yamanashi Prefecture) to Aomori Prefecture during the Kamakura period (1185-1333), introduced it to the region, and another that amanatto was added to school lunches in Yamanashi Prefecture 50 years ago after hearing about it from people in Aomori. ## Opportunities and Times of Eating Habits Ama-natto does not need to be soaked in water or glutinous rice in boiling water, making it easy to prepare, so it is made all year round. It is especially popular on festive occasions. ## How to Eat Mix glutinous and non-glutinous rice, wash, drain, and place in rice cooker. Dissolve the red food coloring in a small amount of water. After the rice is cooked, add the dissolved red coloring to the rice and cook in the rice cooker. When the rice is finished cooking, top with the amanatto (sweet soybean paste), cover the rice cooker again, and let it steam for a little while. Mix quickly, place in a bowl, and sprinkle with sesame salt. Hanamame Sekihan"" (red rice with red beans) is also eaten in mountainous regions where Hanamame is a specialty. ## Efforts for Preservation and Succession It can be purchased at Japanese confectionery stores, supermarkets, and convenience stores. It is also selected as one of the ""Specially Selected Yamanashi no Shoku (Foods of Yamanashi),"" a selection of 47 representative items out of 176 local foods that Yamanashi Prefecture is working to hand down to the next generation. ## Ingredients - Glutinous rice: 2 gou - Uruchi-rice: 1 gou - Amanatto (sweet soybeans): 150g - red food coloring: a pinch - sesame salt: a pinch ## Recipe 1. 1. Mix glutinous and non-glutinous rice, wash, drain and put into rice cooker. 2. 2. Dissolve the food coloring in a small amount of water. 1. 3. 3. Cook the rice in the rice cooker. 4. 4. When the rice is finished cooking, put the ama-natto on top, cover the rice cooker again, and let it steam for a while. 5. 5. Mix quickly and easily and serve with sesame salt. ## Provider Information provider : ""Yamanashi-no-shoku: A Handbook for Experiencing the Whole Food of Yamanashi"" ![Image](Not found)" "# Mimi ｜ Our Regional Cuisines **Cuisine Name**: Mimi **Region**: Our Regional Cuisines ## Main Lore Areas Fujikawa Town, Jukkoku area ## Main Ingredients Used Daikon radish, carrots, taro, burdock root, shiitake mushrooms, green onions, miso, flour, etc. ## History, Origin, and Related Events ""Mimi"" is a local dish mainly in the Toya area of Fujikawa Town. It is made by kneading flour and cutting it into bite-size pieces, then sticking the two corners of the dough together to make a triangular shape and stewing it with vegetables in a miso flavor. It is similar to ""houtou,"" but ""mimi"" is so named because of its distinctive triangular shape, which resembles the shape of a ""winnowing basket,"" a farming implement (some say it is because it resembles an ear). There is also a legend that a warrior of the Minamoto clan ate it to celebrate his victory in battle in Juya (various theories exist), and it is said to have been called ""fuku-mi,"" meaning ""to scoop up good fortune,"" which in turn became ""mimi. It is said to have been considered a very auspicious food, and became a dish for New Year's and festive occasions. In Jukkoku, ""mimi"" is still served to the god of the year for breakfast on New Year's Day every year, and is then eaten with the family. ## Opportunities and Times of Eating Habits It is eaten on the morning of New Year's Day and at festivals and celebrations where many people gather. ## How to Eat Knead flour with lukewarm water, cover with a wet dish towel, and let rise for about 30 minutes. Add ""Mimi"" to the vegetable broth and simmer further, adding miso at the end to taste. The ""mimi"" does not need to be pre-boiled. ## Efforts for Preservation and Succession ""Mimi"" is made at home on New Year's Day and passed down as a ""hometown"" taste. It can also be enjoyed at restaurants. Some elementary and junior high schools serve it as a school lunch with an explanation of the origin and history of ""Mimi"". ## Ingredients - daikon radish: 200g - carrot: 100g - taro: 500g - burdock root: 120g - shiitake mushroom: 90g - Green onion: 100g - Miso paste: 100g - [dough] Flour: 300g - [dough] Lukewarm water: 150ml - [Dashi stock] Niboshi (dried sardines): 20g - [Dashi stock] Water: 800ml ## Recipe 1. 1. Cut daikon radish into chunks, carrot into half-moon slices, and taro into bite-sized pieces. Cut burdock root diagonally, shiitake mushrooms finely, and leeks into small pieces. 2. 2. Put flour and lukewarm water in a bowl, knead well by hand, cover with a wet dish towel, and let stand for 30 minutes. Place on a board, spread thinly with a pasteboard, and cut into 5 cm squares. 3. 3. Make a broth with dried sardines and boil the vegetables. 4. 4. When the vegetables are tender, add the minced fish and simmer. ## Provider Information provider : ""Yamanashi-no-shoku: A Handbook for Experiencing the Whole Food of Yamanashi"" ![Image](Not found)" "# Seida no tamaji ｜ Our Regional Cuisines **Cuisine Name**: Seida no tamaji **Region**: Our Regional Cuisines ## Main Lore Areas Uenohara City ## Main Ingredients Used Potatoes (small), miso, sugar, etc. ## History, Origin, and Related Events Seida no tamashi"" is a local dish handed down from generation to generation in the Yuzurihara area of Uenohara City. It is made by boiling small potatoes with their skin on with miso paste. In the late Edo period, Nakai Seidayu, a deputy governor of Kofu, brought potatoes from Kyushu and gave them to villagers to grow, saving them from a severe famine. Nakai Seitao is enshrined as ""Imo Daimyojin,"" and a monument to him remains at Ryusenji Temple in Uenohara City. Tamaji"" means small potatoes, and it is a local dish born from the wisdom of our ancestors who made it possible to eat even the smallest of potatoes without wasting them. ## Opportunities and Times of Eating Habits It can be eaten all year round, but is especially popular between March and July, when new potatoes with thin skin are available. ## How to Eat Deep-fry potatoes with the skin thoroughly washed and dried over medium heat until the skin becomes wrinkled, then simmer them in a pot with plenty of broth. When it comes to a boil, reduce the heat to medium and add miso, sugar, and mirin, and simmer. It is delicious sprinkled with sesame seeds. ## Efforts for Preservation and Succession It can be made at home, purchased at supermarkets and souvenir stores, and eaten at ""Furusato Choujyukan,"" an exchange facility where visitors can taste local foods. Some schools serve them at school lunches after explaining to children the origin of the name. Of the 176 local foods that Yamanashi Prefecture is working to pass on to the next generation, 47 have been selected as ""specially selected Yamanashi foods. ## Ingredients - Potato (small): 500g - Salad oil: to taste - soup stock: to taste - Miso paste: 1 to 1 1／2 tbsp. - sugar: 1 tbsp. - mirin: 1／2 tbsp. - sesame seeds: a pinch ## Recipe 1. 1. Wash potatoes with skin on and pat dry. 2. 2. Slowly fry potatoes with skin on over medium heat. 3. 3. When the skin becomes wrinkled, put the potatoes in a separate pot and heat enough broth to cover the potatoes. 4. 4. When it comes to a boil, lower the heat to medium and add miso, sugar, and mirin. 5. 5. When it begins to simmer, reduce the heat to low and simmer until the broth thickens, then serve on a plate and sprinkle with sesame seeds. ## Provider Information provider : ""Yamanashi-no-Shoku Whole Food Experience Handbook"" ![Image](Not found)" "# Houtou ｜ Our Regional Cuisines **Cuisine Name**: Houtou **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used wheat flour, potatoes, pumpkin, daikon radish, carrots, Chinese cabbage, shiitake mushrooms, green onions, deep-fried tofu, miso ## History, Origin, and Related Events Houtou"" is a typical local dish of Yamanashi Prefecture, known to everyone as ""Uimono da kabocha no houtou,"" which means ""good pumpkin houtou"" in Japanese. It is also called ""noshire"" or ""noshikomi"" in the southern region. In mountainous areas where rice cultivation is not suitable, it has long been popular as a staple food to replace rice. Because of this, making ""houtou-men"" was also considered an apprenticeship for marrying into the family. Since salt is not mixed in when making the noodles, there is no need to boil the noodles in advance to remove the salt content. Houtou is also highly nutritious and goes well with vegetables and meat. Houtou"" is the name of a type of ""dumpling"" that has been known since the Heian period, when it was eaten by aristocrats for ceremonial purposes. ## Opportunities and Times of Eating Habits Houtou is eaten on a daily basis throughout the year.Since the soup is stewed with the batter still attached, it is viscous and does not easily cool down, making it a warming meal that is eaten more frequently during the winter months. ## How to Eat Knead the flour with a little lukewarm water, then roll it into a glutinous rice cake and cover it with a wet dish towel. Put chopped vegetables and mushrooms, beginning with the hardest ones, into the broth made from dried sardines, and cook until softened. Roll out the dough thinly and cut into wide strips to make ""houtou-men"". Add the sliced fried bean curd, half of the miso paste, and the houtou-men and simmer until the houtou-men become clear. When the houtou-men becomes clear, add the remaining miso and season to taste. When it comes to a simmer, add the green onions, turn off the heat, cover with a lid, and steam for a few minutes. Add meat, seasonal vegetables, mushrooms, or any other ingredients as desired. ## Efforts for Preservation and Succession There are many ""hoto"" restaurants in the prefecture, and many people visit from outside the prefecture. Among the 176 local foods that Yamanashi Prefecture is working to pass on to the next generation, Hoto has been selected as one of the ""Specially Selected Yamanashi Foods,"" a list of 47 representative items. In 2007, the Ministry of Agriculture, Forestry and Fisheries selected it as one of the ""100 Local Dishes of Rural Villages"" from all over Japan. ## Ingredients - wheat flour: 400g - Lukewarm water: 150 to 200 ml - Potato: 100g - Pumpkin: 75g - Daikon radish: 60g - carrot: 25g - Chinese cabbage: 100g - shiitake mushroom: 5 pieces - green onion: 35g - deep-fried tofu: 25g - Niboshi (dried sardines): 75g - Water: 2.5L - Miso paste: 180 to 200g ## Recipe 1. 1. Make soup stock by mixing dried sardines and water in a pan. 2. 2. Add lukewarm water to flour a little at a time, and knead it into a glutinous rice cake, a little harder than an earlobe. Cover with a wet dish towel and let rise for about 30 minutes. 3. 3. Cut potato and pumpkin into chunks. 4. 4. Cut carrots and daikon radish into chunks, and shiitake mushrooms into thick strips. Cut Chinese cabbage into chunks. 5. 5. Cut fried bean curd into strips, and slice leeks into thin diagonal strips. 6. 6. Add the hard vegetables first to 1 and cook until softened. 7. 7. Spread the batter over 2 and cut into thin strips, about 1 cm wider than udon noodles to make houtou-men. 8. 8. Add fried bean curd, half of the miso paste and 7. When the houtou-men becomes clear, add the remaining miso and season to taste. ## Provider Information provider : ""Yamanashi-no-Shoku Whole Food Experience Handbook"" ![Image](Not found)" "# Shoyu Mame / Shoyu no Mi (Soy Sauce Beans / Soy sauce seeds) ｜ Our Regional Cuisines **Cuisine Name**: Shoyu Mame / Shoyu no Mi (Soy Sauce Beans / Soy sauce seeds) **Region**: Our Regional Cuisines ## Main Lore Areas Hokushin Area, Chushin Area ## Main Ingredients Used Soy sauce, soybean koji( Malt), rice koji (Malt). ## History, Origin, and Related Events ""Shoyu Mame"" or ""Soy Sauce Beans"" is a fermented food traditional to the northern and central Shinshu region. It is made by fermenting steamed soybeans or black beans with seed koji(seed malt), creating a fermented product with the savory flavor of soy sauce, akin to ""eating soy sauce."" It should not be confused with the regional dish ""Shoyu Mame"" from Kagawa Prefecture, which uses soramame (fava beans).For ""Shoyu Mame"" in Nagano, steamed soybeans or black beans are fermented with rice koji, and then soaked in raw soy sauce. The mixture is manually stirred every day while monitoring the fermentation process. After fermenting for over a month, the result is the flavorful ""Shoyu Mame."" Nagano Prefecture, known for having the highest number of miso storehouses in Japan, has a deep-rooted fermentation culture. Various fermented foods, such as ""Koji Amazake,"" ""Shio Koji,"" and ""Shoyu Koji,"" utilizing koji, play a significant role in the local culinary traditions. In the Ina region, people make ""Shiromiso"" by adding beans to amazake and letting it mature for a few days, which is then enjoyed with mochi during the New Year. In the Saku region, a firmer type of amazake with added beans, known as ""Amamiso"" or ""Onattou,"" is prepared and enjoyed by dipping mochi in it during the New Year festivities. ## Opportunities and Times of Eating Habits In the Northern Shinshu region, people eat ""shoyu mame"" (soy sauce beans) during the New Year. ## How to Eat ""Shoyu Mame"" can be enjoyed by placing it on warm rice, dipping tofu or vegetables, or using it as a soy sauce substitute for ohitashi (boiled greens) or natto (fermented soybeans). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)""Shoyu Mame"" is rarely made at home. It can be obtained from koji shops, direct sales outlets of miso and soy sauce breweries, online shopping, and similar sources. ## Ingredients - [For Bean Koji(malt)] Soybeans: 18L - [For Bean Koji(malt)] Seed Koji(malt): As needed - [For Bean Koji(malt)] Wheat flour: 1 cup - [For Shoyu Mame (Shoyu no Mi)] Mame Koji(malt): 2L - [For Shoyu Mame (Shoyu no Mi)] Rice Koji(malt): 2L - [For Shoyu Mame (Shoyu no Mi)] Soy sauce: 2 cups - [For Shoyu Mame (Shoyu no Mi)] Water: 3 cups ## Recipe 1. 1. [Mame Koji Procedure 1]Wash the soybeans and soak them in water for one day and night. 2. 2. [Mame Koji Procedure 2]Steam the soybeans until they become soft (approximately 6-7 hours, or until they can be easily crushed with your fingers). 3. 3. [Mame Koji Procedure 3]Roast the wheat flour in a thick-bottomed pot and let it cool. 4. 4. [Mame Koji Procedure 4]Mix the roasted wheat flour with the seed koji. 5. 5. [Mame Koji Procedure 5]Cool the steamed soybeans to 25-30°C and mix them evenly with the seed koji from [Mame Koji Procedure 4]. 6. 6. [Mame Koji Procedure 6]Keep the temperature of the koji at around 24-26°C for 3-4 days until the entire soybeans turn white. 7. 7. [Shoyu Mame Procedure 1]Warm soy sauce and water to about 60°C, add crushed Mame Koji and Rice Koji, and mix well. 8. 8. [Shoyu Mame Procedure 2]Stir occasionally, and if it becomes too hard, add hot water. After about 10 days, the salt will be well absorbed. ## Provider Information provider : ""Tsukemono no Aji Furusato no Aji"" (Nagano Prefecture Agricultural Improvement Association) ![Image](Not found)" "# Shimi Daikon no Otaue no Nimono ｜ Our Regional Cuisines **Cuisine Name**: Shimi Daikon no Otaue no Nimono **Region**: Our Regional Cuisines ## Main Lore Areas All of Nagano Prefecture ## Main Ingredients Used Daikon Radish, Gutted Herring, Kombu(=kelp), Warabi (=bracken fern), Carrot, Konjac (=yam cake), Chikuwa (fish cake), Satsuma Age (fried fish cake) ## History, Origin, and Related Events ""Frozen Daikon Radish"" is one of the preserved foods made by utilizing the cold of winter. It involves exposing daikon radishes to the cold outdoor air to dry them. In the past, people used to tie daikon radishes with straw and hang them under the eaves to freeze. The radishes would freeze overnight in the cold, and then thaw during the warmer daytime. This process was repeated several times to remove the water content from the daikon radishes. Also known as ""Kanboshi Daikon,"" it offers a unique taste compared to fresh daikon radishes. Back in the day, when everyone manually planted rice paddies, a significant effort was required. During that special time of planting, people would create unique ""planting season dishes,"" such as simmered fish, rice balls, and stewed frozen daikon radish, expressing hopes for a good rice harvest. The ""frozen"" food culture, taking advantage of the cold climate, is deeply rooted in Shinshu, and besides frozen daikon radish, other items like ""frozen tofu"" and ""frozen mochi"" are also prepared. This ""frozen culture"" supported the cuisine in regions with harsh winter conditions, showcasing the wisdom of the ancestors who closely adapted to nature to create their food. ## Opportunities and Times of Eating Habits ""Frozen Daikon Radish"" has been traditionally made during the winter, taking advantage of the dry conditions for long-term storage. Even today, it is enjoyed as part of the ""planting season dishes"" during the rice planting period. ## How to Eat The method of making ""Frozen Daikon Radish"" can vary depending on the region or household, with some boiling the daikon and others not. The finished frozen daikon can be rehydrated and cooked with vegetables such as kombu (kelp) and carrots before being consumed. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even today, it is often served as a celebration for the first rice planting in early summer and is passed down within families. Additionally, frozen daikon is available for purchase at supermarkets and through online retailers. ## Ingredients - Potatoes: 400g - Carrot: 100g - Dried herring (removed the head and gutted): 2 - Salted Warabi (=bracken fern): 400g - Shimi Daikon (=Frozen Daikon Radish): 2 - Kombu(=kelp) (10cm square): 1 sheet - Water: 5 cups - [Seasoning A] Soy sauce: 4 tbsp. - [Seasoning A] Salt: A pinch - [Seasoning A] Sugar: 4 tbsp. - [Seasoning A] Dashi (=Japanese soup stock): A little - [Seasoning A] Sake: 2 tbsp. ## Recipe 1. 1. Soak the frozen daikon radish in water the day before. Also, pre-soak the bracken fern in salted water. Allow the dried herring to soak in rice water (water used to clean rice before cooking) overnight. 2. 2. Cut the thawed daikon radish into bite-sized pieces and boil it. Cut the potatoes, carrots, and soaked dried herring into random 2 cm-sized (0.8 inch) pieces. Cut the bracken fern into 5cm (2 inches) pieces. Cut the kombu into bite-sized pieces. 3. 3. In a pot, combine all ingredients except for the bracken fern. Add seasoning A and bring to a boil. Once boiling, reduce the heat to medium and simmer until the vegetables are tender. 4. 4. Add the bracken fern, simmer briefly, adjust the seasoning, and then turn off the heat. ## Provider Information provider : ""Taue no Gochisou"" (Feast of Rice Planting) ![Image](Not found)" "# Sake no Kasuni (Simmered Salmon in Sake Lees) ｜ Our Regional Cuisines **Cuisine Name**: Sake no Kasuni (Simmered Salmon in Sake Lees) **Region**: Our Regional Cuisines ## Main Lore Areas Toshin Area, Kamiina Area ## Main Ingredients Used Salmon, Sake lees ## History, Origin, and Related Events In Japan, as part of the preparations to welcome Toshigami (the deity of the New Year), there is a tradition of preparing a special feast called ""Toshikoshi"" on New Year's Eve. Toshikoshi Soba (buckwheat noodles eaten on New Year's Eve) is one such dish, symbolizing longevity and prosperity as the long and thin noodles are associated with a wish for a long and healthy life.Fish also plays a significant role in Japanese New Year cuisine, often being offered as a sacred dish during rituals and festivals. Fish such as ""Sake"" (salmon) and the auspicious ""Buri"" (yellowtail) are considered symbols of good fortune, and they are enjoyed as celebratory dishes. The choice of New Year's fish may vary by region; for example, in Nagano Prefecture, the eastern part might use salmon (Sake), while the western part may prefer yellowtail (Buri). In regions where salmon is a specialty, dishes like ""Salmon Kasu-jiru"" (salmon soup with sake lees) or ""Salmon Kasu-ni"" (salmon simmered with sake lees) are essential components of the New Year's feast in the Toshin and Kami Ina regions. ## Opportunities and Times of Eating Habits In the past, it used to be a special dish reserved for the New Year, prepared in large pots on New Year's Eve to be shared with family and relatives around the dining table as a special feast to welcome the New Year. ## How to Eat There are variations of the dish, with some keeping it simple by simmering salmon and sake kasu (sake lees) only, while others add various vegetables for a more substantial meal. It is often prepared on New Year's Eve and enjoyed as is, and on New Year's Day, it might be turned into a zoni (soup with mochi/rice cake) by adding mochi. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even today, in the eastern Shinano region and the upper Ina region, families continue to make it. In addition to being a New Year's dish, the warming kasujiru is also enjoyed as a regular winter meal. Sake kasu can be easily purchased at supermarkets and other stores. ## Ingredients - Salmon Fillets (lightly salted): 4 - ""Sake Kasu"" (=sake lees): 100g - Salt: As needed (about 1／2 tsp.) - Water: 400ml - Sugar: As needed ## Recipe 1. 1. Finely chop the sake kasu and heat it in the microwave until it becomes soft. 2. 2. In a pot, combine the softened sake kasu and water, mix well. Heat over low heat while breaking up the sake kasu until it dissolves. 3. 3. Once the mixture in step 2 is boiling, add the salmon fillets, cover, and simmer over low heat. Adjust the sweetness with sugar, and since the saltiness may vary depending on the salmon, gradually add salt to adjust the seasoning. ## Provider Information provider : ""Recipes Handed Down from Mother to Child, and Grandchild: The Tastes of Saku Passed Down by the Saku City Rural Life Masters"" (Saku City Rural Life Masters) ![Image](Not found)" "# Hitashi Mame (Soaked Beans) ｜ Our Regional Cuisines **Cuisine Name**: Hitashi Mame (Soaked Beans) **Region**: Our Regional Cuisines ## Main Lore Areas Hokushin Area, Toushin Area ## Main Ingredients Used Green soybeans ## History, Origin, and Related Events The soil in the northern part of the Nishiyama region is suitable for soybean cultivation, and cultivation of barley and beans has been actively carried out in the region for a long time. The soybeans grown in the Nishiyama region are of good quality, with a pleasant fragrance and a sweet, comforting taste, and are named ""Nishiyama soybeans."" In the Togakushi region, flower beans are a specialty product, and they cultivate the ""Kogen Hana Mame"" (Highland Flower Bean), which is considered suitable for cultivation at an altitude of 800 meters or higher. The Highland Flower Bean has a color that combines black and purple, and it is also known as the ""purple flower bean."" It is large-grained, flavorful, and used for simmered beans and sweetened dishes.""Hitashi Mame"" is a regional dish eaten not only in the northern and eastern Shinano regions of Nagano Prefecture but also in Niigata Prefecture and the Tohoku region. It is often used in traditional New Year's osechi dishes. It involves boiling green soybeans and soaking them in lightly seasoned dashi broth. In Nagano, it is also made as ""Kurakake Mame,"" a variety of green soybeans known for its pattern resembling a saddle on a horse's back. Due to its unique nori-like flavor, it is also called ""Nori Mame"" in some regions. The distinctive aroma, the crunchy texture of the beans, and the rich flavor combine beautifully, making the beans themselves exceptionally delicious. However, in recent times, the production has decreased, making it challenging to obtain. ## Opportunities and Times of Eating Habits It is eaten regularly and also served as a tea snack. When added to ""Hitashi Mame,"" it becomes ""Kazu no Ko Mame"" (Herring Roe Beans), which is used in traditional New Year's osechi dishes. ## How to Eat In addition to eating them as they are, they can be enjoyed with soy sauce, grated daikon radish, or used in bean rice. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is still made in many households today. Green soybeans can be obtained at supermarkets, direct producers, online shops, and more. ## Ingredients - Green soybeans (referred to as ""aobatsuto"" in the Saku region): 2 cups - Dashi(=Japanese soup stock: 3 cups - Soy sauce: 3 tbsp. - Mirin(=sweet rice wine): 2 tbsp. - Salt: 1 1／2 tbsp. ## Recipe 1. 1. Soak the green soybeans in plenty of water overnight (two nights in winter). 2. 2. Boil the soaked soybeans until they have a firm texture, then drain them and briefly cool them in cold water. 3. 3. Bring the dashi broth to a boil, add soy sauce, mirin, and salt to adjust the taste. 4. 4. Add the drained soybeans to the seasoned broth, bring it to a boil once, then turn off the heat and let it cool. 5. 5. In the Saku region, it is often eaten as a New Year's dish. For New Year's dishes, many households add kazunoko (herring roe). If adding kazunoko, soak it in a generous amount of light saltwater for about half a day beforehand to reduce the saltiness. Drain excess water, cut it slightly larger than the soybeans, and mix it into the cooled mixture from step 4. Store in the refrigerator, let it sit for 2-3 hours to let the flavors meld. ## Provider Information provider : Let's Connect with the Future. Grandma's Cooking. Mom's Cooking. (Editorial committee for records of Iiyama food culture and geography) ![Image](Not found)" "# Hangoroshi ｜ Our Regional Cuisines **Cuisine Name**: Hangoroshi **Region**: Our Regional Cuisines ## Main Lore Areas Toshin Area ## Main Ingredients Used Glutinous rice, Short-grain rice, Azuki beans (Red beans), Kinako (Roasted soybean flour) ## History, Origin, and Related Events ""Hangoroshi"" refers to ""botamochi"" or ""ohagi"" in Nagano Prefecture, and it indicates the state of mochi rice that is pounded until it becomes semi-crushed with a surikogi (pestle). Additionally, when it is pounded even more finely, it is called ""minagoroshi,"" adding a touch of humor to the ways of eating. It is a convenient dish for weddings, funerals, and other occasions that was devised by busy women engaged in household chores and farming. In spring, it is called ""botamochi,"" and in autumn, it is called ""ohagi,"" but they are essentially the same thing. In addition to the classic adzuki beans and roasted soybean flour (kinako), there are variations that generously sprinkle egoma (perilla seeds) or walnuts. The Ueda region, which receives little rainfall, is suitable for cultivating walnuts, making it a high-quality walnut-producing area. Ohagi, eaten with a walnut sauce seasoned with soy sauce and sugar, has become a specialty in the city of Tomi. There is an old saying that goes, ""Thunder from afar and botamochi next door are things that seem to come but never do,"" expressing the desire to share this dish. Red adzuki beans have long been believed to have the power to ward off evil, and they have always been used in celebratory meals. ## Opportunities and Times of Eating Habits ""Minagoroshi"" is considered a celebratory food for special occasions, while ""Hangoroshi"" is eaten as a festive dish closer to the ordinary, everyday life celebrations. ## How to Eat ""Half-goroshi"" refers to mochi rice that is partially pounded, and it is generously coated with sweet red bean paste or roasted soybean flour (kinako). There are various variations of ""ohagi"" (botamochi), including those with walnuts, sesame seeds, nori (seaweed), edamame, and more. The round shape is for offerings to Buddhist deities, while people often shape them into a square or rectangular form. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The dialect for ""Half-goroshi"" is still used, and when making ohagi or gohyakumochi, the rice grains are partially pounded. ## Ingredients - Glutinous rice: 2 cups - Short-grain rice: 1 cup - Tsubuan(=Sweet red bean paste): 240g - Kinako (=Roasted soybean flour): 2 tbsp. - Sugar: 1.5 tbsp. - Salt: A pinch - Surigoma(=Ground sesame seeds): 3 tbsp. - Sugar: 2 tbsp. - Salt: A pinch ## Recipe 1. 1. [Preparation (Anko)](1)Wash the azuki beans and boil them with about three times the water. Once it boils, pour off the water and boil again. Drain in a sieve.(2)Add water again (about three times the amount) and cook until soft while removing impurities.(3) Knead over low heat while adding sugar about 3 times. (Also add salt.) 2. 2. Combine glutinous rice and non-glutinous rice, soak in water in a rice cooker for at least 30 minutes, then cook. 3. 3. Mix everything and partially pound the mixture with a wet surikogi (=Japanese mortar). 4. 4. Form into 50-60g balls, coating them with soft sweet red bean paste, soybean flour seasoned with sugar and salt, and ground sesame seeds. (Form them round for Buddha and square for oneself.) ## Provider Information provider : Let's Connect with the Future. Grandma's Cooking. Mom's Cooking. (Editorial committee for records of Iiyama food culture and geography), Hiragana Cooking: 100 Year Recipes to Pass on to Your Great-grandchildren"" (Shinshu Hiragana Cooking Popularization Team) ![Image](Not found)" "# Gudakusan Misosiru (Gudakusan Miso Soup) ｜ Our Regional Cuisines **Cuisine Name**: Gudakusan Misosiru (Gudakusan Miso Soup) **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture (especially around Nagano City and Matsumoto City) ## Main Ingredients Used Seasonal ingredients (Examples of winter ingredients: Wheat flour, Potatoes, Radish, Carrots, Burdock, Chikuwa, and Green onions) ## History, Origin, and Related Events “Gudakusan miso soup” is a soup with lots of ingredients such as seasonal vegetables, meat, and fish. Miso soup is so nutritious that it is said to keep the doctor away, and a bowl of miso soup a day was a source of energy throughout the day, just as it is today. By adding lots of ingredients such as radish, carrots, taro, green onions, and fried tofu, you can fill your stomach and efficiently get the nutrients from vegetables. “Suiton” has also long been a popular food in areas where wheat can be grown. Because the wheat flour dough is pulled and torn into pieces, suiton is also called “hinnobe (pull and stretch)” and “tochanage (grab and throw)” around Nagano City and Suzaka City. There are many different ways to knead the flour, levels of hardness, and shapes, and each person has their own preferences. Also, if you mix in pastes such as mugwort or pumpkin, you can create fancy dishes. In Nagano Prefecture, they take care to use seasonal vegetables and ingredients as a foundation, and it is not a matter of just adding anything. Roots are in season in winter (radish, burdock, carrots, potatoes, etc.).Recently, gudakusan miso soup has been attracting attention for its various health benefits. One of these is ""reducing salt."" In a typical miso soup, the amount of miso and salt per bowl is 12g and 1.5g, but if you make gudakusan miso soup, the umami of the ingredients will be added. Thus, the amount of miso can be reduced to 10g, the amount of soup can be reduced, and the amount of salt can be reduced to 1.2g. In addition, gudakusan miso soup is said to be the best way to get a large amount of phytochemicals such as lycopene, polyphenols, and isoflavones. Nagano Prefecture is said to have many healthy people who live long lives, and it is believed that the secret to this is gudakusan miso soup. ## Opportunities and Times of Eating Habits It is eaten as a daily food. Especially on cold winter days, it is often made as a soup that warms the body from the inside out, and suiton is also eaten as a substitute for staple food. ## How to Eat Adding root vegetables, mushrooms, meat, fish, and a variety of other ingredients will help balance the soup. By adding lots of ingredients, you can eat a lot of vegetables, and you can have a main dish and two side dishes in just one bowl. ## Efforts for Preservation and Succession It is still made in every household. Freeze-dried miso soup and other products are now available for purchase, making it easy to eat. Since 2019, Matsumoto City has been implementing the “Gudakusan Miso Soup Movement” to promote a nutritionally balanced diet. In the Hokushin region surrounding Nagano City, a movement to protect the production of homemade Shinshu miso is quietly gaining momentum. Miso is a representative of fermented foods, and Shinshu produces more than 40% of the nation's miso. It also ranks first in the nation in terms of consumption and has long cherished miso, saying, “As long as you have rice and miso, you can survive.” In Shinshu, there are over 15 proverbs about miso. Typical proverbs include (a) Add enough ingredients to miso soup that your chopsticks will not fall over, (b) One bowl of miso soup provides three miles’ worth of strength, (c) A family that buys miso will never be rich, (d) If the taste of miso changes, misfortune will occur, (e) Grilled miso is the flavor of a lord, and (f) Miso soup tastes better the longer it is boiled. In this manner, activities to pass down Japanese cuisine to children through proverbs are expanding. ## Ingredients - Wheat flour: 100g - Potatoes: 300g - Radish: 100g - Carrots: 50g - Burdock: 40g - Chikuwa: 1 - Green onion: 1 - Soup stock: 5 cups - Miso: 4 tbsp. - Sake: 1 tbsp. - (Winter) Add suiton, etc.: ## Recipe 1. 1. Peel and grate the potatoes and knead them with the wheat flour. (dough) 2. 2. Cut the radish and carrots into quarter-rounds, cut the burdock into cubes (soak in water to remove the bitterness), cut the chikuwa into half moons, and cut the green onion into small pieces. (Anything is fine) 3. 3. Add 2 to the soup stock and simmer. 4. 4. Once the vegetables are cooked, season with sake and miso. 5. 5. When it comes to a boil, pinch off and add in 1. (Make into bite-sized pieces with your hands or a spoon) 6. 6. Once the dough is cooked, adjust the taste, sprinkle with green onions, and turn off the heat. ## Provider Information provider : Hiragana Cooking Promotion Team, Nagano Prefecture Rural Culture Association ![Image](Not found)" "# Oshibori Udon ｜ Our Regional Cuisines **Cuisine Name**: Oshibori Udon **Region**: Our Regional Cuisines ## Main Lore Areas Hokushin area ## Main Ingredients Used Udon noodles, Radish, Miso, Green onion, Dried bonito flakes ## History, Origin, and Related Events “Oshibori Udon” is a local dish that originated from the Sakaki area in Hanishina County. It is made by grating spicy daikon radish and squeezing out its juice. “Oshibori udon” is characterized by the use of squeezed daikon juice instead of dashi broth. The word “oshibori” in oshibori udon refers to this unique feature. This dish became popular during the Edo period (1603-1868) to the Meiji period (1868-1912). It gained fame because of the excellent combination of spicy daikon squeezed soup and Shinshu miso (rice miso). The locals used miso as a dipping sauce for udon and soba noodles. The radish used for oshibori udon is “Nezumi daikon,” a specialty of Sakaki Town. Although the daikon is surprisingly spicy, the squeezed soup is served with mild Shinshu miso dissolved in it. The deep taste of the spiciness is followed by a hint of sweetness, which makes you sweat when you eat it. It warms the body from the core, and the local people describe the taste as “amamokura”. Togakushi and Chikuma City (formerly Koshoku City and Tokura Town) in the prefecture also have oshiborisoba, which is cold soba noodles dipped in a dipping sauce made from squeezed juice of spicy daikon radish and miso. ## Opportunities and Times of Eating Habits It is mainly eaten in the winter, when the daikon is available. The town of Sakaki, with its large temperature differences, low precipitation, and long hours of sunlight, is said to be a good place to grow daikon with high sugar content and firm flesh. Nezumi daikon seeds are planted in August and harvested from November to December. ## How to Eat Oshibori udon is usually eaten with warm udon noodles, and the condiments are usually green onions and dried bonito flakes. ## Efforts for Preservation and Succession It is still made at home and served at local udon restaurants and roadside station restaurants. More and more udon restaurants in Shinshu are serving oshibori udon. ## Ingredients - Udon noodles (Fresh udon): 200g x 2 (Dried or frozen noodles are also acceptable) - Nezumi daikon radish: 500g x 1 (If you don't have Nezumi daikon, you can use regular green radish) - Shinshu miso (White miso): Appropriate quantity - Shredded green onion: Appropriate quantity - Dried bonito flakes: To taste ## Recipe 1. 1. Grind daikon radish and squeeze with a dish towel to remove the juice. 2. 2. Grind the green onion. 3. 3. Boil udon noodles. If you use fresh udon noodles, boil for about 10 minutes. You can use kama-age udon or freshly boiled hot udon and serve it in a colander. 4. 4. Mix miso, green onion and dried bonito flakes in daikon radish soup to make dipping sauce and add udon noodles. Adjust the amount of miso to taste. 5. 5. Miso used here is the Shinshu miso. There is also soba suiton. ## Provider Information provider : “Shinshu's Local Cuisine and Home Cooking: 100 Easy Recipes for the Four Seasons” (Shinano Food Culture Research Association) ![Image](Not found)" "# Ego no Sumiso-ae ｜ Our Regional Cuisines **Cuisine Name**: Ego no Sumiso-ae **Region**: Our Regional Cuisines ## Main Lore Areas Hokushin and Chushin areas ## Main Ingredients Used Egogusa (Seaweed) ## History, Origin, and Related Events The name ""Ego"" comes from boiled and kneaded seaweed called ""egogusa,"" and it is a regional cuisine passed down throughout Niigata Prefecture. Egogusa is said to have been brought to mountain villages in Shinshu by peddlers from fishing villages along the Sea of Japan, and ""Ego"" is mainly eaten along the ""Shio no Michi"" (Salt Road) extending from the Daihoku area to the Nagano Nishiyama area (Shinshushinmachi, Ogawa, Nakajo, Naniai, etc.). In the days before refrigeration, well-preserved seafood was a valuable source of nutrients that were often deficient in the land-locked Nagano Prefecture. Ego is thought to have been eaten towards the end of the Taisho era, and it was transported over several days from the coast of Niigata Prefecture. In the Iiyama region, their version of ""Ego"" is simply boiled and dissolved. It is eaten in many areas excluding the southern regions, and is eaten with karashi (mustard) soy sauce, karashi sumiso (vinegar miso), plain karashi, etc. In Kijimadaira and Azumino (near Toyoshinaminamihotaka), it is called ""Igo"" and is sun-bleached prior to boiling and dissolving, then eaten with sansho (Japanese pepper) miso, bonito flake soy sauce, wasabi soy sauce, karashi soy sauce, etc. Egogusa brought from Niigata Prefecture was often sold out in the Hokushin area, and rarely reached the larger cities of Nagano and Matsumoto. This is said to be the reason why it spread and took root mainly in the northern part of Nagano Prefecture. As a regional cuisine of Niigata Prefecture,some areas have a custom of boiling and dissolving Egogusa in the original color, and other areas wet the Ego and dry it in the sun until it becomes white, then boil and dissolve before eating. It has been passed down as a meal to serve during festive events. ## Opportunities and Times of Eating Habits It is eaten throughout the year. Not only is ""Ego"" served during the Obon Festival, it is an essential component to prepare and eat during family ceremonies. ## How to Eat Wash and soak the Egogusa until hydrated, put into a pot with enough water to submerge, then heat. Stir with a paddle until thickened, pour into a mold, cut once hardened into thin rectangular slices, then eat with seasonings such as sumiso or wasabi soy sauce. ## Efforts for Preservation and Succession There are fewer opportunities for households to make ""Ego"" as in the past, but some households still make it. Ego and Egogusa can be found at local supermarkets. ""Ego"" has been eaten as a ceremonial food in Iiyama since long ago. It is a popular local food that was recognized as an intangible folk cultural property of Iiyama along with ""Sasazushi,"" ""Tomikura Soba,"" and ""Imonamasu"" in 2007. It continues to be passed down as a representative of Iiyama food culture today. ## Ingredients - [Ego] Egogusa: 50g - [Ego] Water: 900ml - [Igo] Igogusa: 50g - [Igo] Water: 1000ml ## Recipe 1. 1. [Ego step 1]Soak the Egogusa in water to remove dirt, then rinse thoroughly. Put into a pot with water and heat. 2. 2. [Ego step 2]Once it has dissolved into a paste-like consistency, mix well with a wooden spoon until it thickens to a transparency that you can see the bottom of the pot, then pour into a mold and allow to cool. 3. 3. [Igo step 1] Rehydrate the dried Egogusa in water and remove the dirt. Leave to soak for about 30 minutes to 1 hours. 4. 4. [Igo step 2] Dry in the sun (soak and sun-dry repeatedly until it becomes white). 5. 5. [Igo step 3] Simmer 50g of dried Egogusa in 1L of water. 6. 6. [Igo step 4] Cook over high heat for about 5 minutes, then stir. Stir with a rice paddle for about 15 to 20 minutes over medium heat (make sure the bottom does not burn). 7. 7. [Igo step 5] When it becomes stick, turn off the heat, pour into a mold, and cool in the refrigerator. 8. 8. In addition to sumiso, you can also eat it with[Ego] karashi soy sauce, karashi sumiso, karashi vinegar soy sauce[Igo] sansho miso, bonito flake soy sauce, wasabi soy sauce, karashi soy sauce ## Provider Information provider : ""Saa Tabesuwae"" (the flavors shared by JA Nagano), ""Azumino no Aji Agattokure"" (the flavors shared by JA Azumi) ![Image](Not found)" "# Yatara ｜ Our Regional Cuisines **Cuisine Name**: Yatara **Region**: Our Regional Cuisines ## Main Lore Areas Hokushin Region ## Main Ingredients Used Cucumber, eggplant, myoga ginger, green pepper, and miso-pickled radish ## History, Origin, and Related Events “Yatara” is a mixture of finely chopped vegetables and pickles, similar to a “furikake” (sprinkles) of summer vegetables. It is a local dish eaten mainly in the Hokushin region and is a popular summer dish. Summer vegetables such as myoga ginger, eggplant, botan pepper, and miso-pickled radish are chopped, mixed together, and served over warm rice. “Botan pepper ” is a green pepper than has been cultivated in the Hokushin region such ancient times, and is said to have been named botan pepper because it looks like a peony flower. It was recognized as a traditional vegetable of Shinshu in 2008. The crunchiness of the vegetables is accentuated by the spiciness of the botan pepper, and I could eat rice if there was yatara even in the hot summer months when I didn’t have much of an appetite. Anyway, it is said that the name of this dish, ""yatara"", originated from the fact that it contains a mixture of many vegetables that are finely chopped. The taste of yatara is“determined by the seasonal vegetables“, “miso pickles“, and “the skill of the chef with a knife“. Shinshu Miso"" is a characteristic light-colored, dry rice miso made from malted rice and soybeans, which is used to make miso pickles, giving them a deep flavor. It is the most produced and eaten miso in Japan, accounting for more than 40% of the country's total miso production and consumption. ## Opportunities and Times of Eating Habits Yatara is a dish made with plenty of vegetables and is an indispensable side dish during the summer months. It is also a way to use up abundant summer vegetables from the harvest, and is made with freshly harvested vegetables and served at every meal. Chili peppers and myoga are said to be effective at stimulating the appetite, and the potassium contained in summer vegetables is said to help in cooling the body, thus preventing summer fatigue. ## How to Eat You can create your own variations of yatara by using the vegetables you have at home. Sticky vegetables such as okra and nagaimo potatoes can be added, pickled preparations of daikon such as takuan and nukazuke can be substituted for miso pickles, and you can also enhance the flavor of yatara by adding soy sauce and dried bonito flakes. Yatara goes well not only with rice, but also with somen noodles and cold tofu. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, yatara is often made in many households in the summer. Recently, it has also become available at restaurants located at tourist spots, where they can be easily enjoyed. ## Ingredients - Cucumber: 1／2 - Round eggplant: 1／2 - Myoga ginger: 1～2 - Green pepper: 1 - Miso-pickled daikon: 20g - Salt: As needed ## Recipe 1. 1. Mince the round eggplant and soak in water with a pinch of salt to remove the scum. 2. 2. Mince the cucumber, myoga ginger, and green pepper. Combine with 1 and squeeze well to remove water. 3. 3. Combined with minced miso-pickled daikon. 4. 4. Squeeze 3 well to remove water and serve. 5. 5. ※ Japanese ginger shoots, which grow around May, are delicious when served minced with miso pickles, okra, and zucchini. ## Provider Information provider : Let's Connect with the Future. Grandma's Cooking. Mom's Cooking. (Editorial committee for records of Iiyama food culture and geography), 100 Year Recipes to Pass on to Your Great-grandchildren - Hiragana Cooking"" (Shinshu Hiragana Cooking Popularization Team) ![Image](Not found)" "# Notamochi ｜ Our Regional Cuisines **Cuisine Name**: Notamochi **Region**: Our Regional Cuisines ## Main Lore Areas Suwa area, Kamiina area ## Main Ingredients Used Mochi rice, Non-glutinous rice, Edamame (soybeans) ## History, Origin, and Related Events “Notamochi” is a local dish eaten in the Suwa and Kamiina regions. The “nota” in “notamochi” is made by boiling edamame beans, grinding them with a mortar and pestle, and adding sugar and salt. It is similar to Miyagi Prefecture’s ""zundamochi"", made by spreading ""nota"" (edamame bean paste) over half pounded rice. Made in every home, this dish is traditional for the O-Bon festival and fall offerings in the Suwa area. In the Kamiina, it is also called ""jindamochi”. In Suwa, edamame is also called ""bonmame"" and was grown in the paths between rice paddies. During the O-Bon Festival, rice cakes made with edamame paste, or sesame seed paste were offered to Buddha. The vibrant green pleases the eyes, and the sweet aroma of the edamame fills the mouth. ## Opportunities and Times of Eating Habits August through mid-September brings the edamame harvest, along with the O-Bon and Tsukimi (Moon viewing) festivals and the summer equinox. Notamochi is an important part of this milestone in the summer season. In the Suwa area, many families make notamochi for their children and relatives who return home during the O-Bon festival. ## How to Eat Edamame paste is spread on half-mashed rice and eaten.The bean paste can be sweetened with added sugar or salted. It can be served in a bowl, or the bean paste can be spread on of a ball of the sticky rice, the method of preparation and eating varies from household to household. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the Suwa and Kamiina areas, it is still made during the O-Bon festival, the tradition passing down from parent to child. ## Ingredients - glutinous and non-glutinous rice: 3 cups (07時03分 ~ 08時02分 ratio) - water: Just shy of 3 cups - edamame (with pods): 600 g - sugar: 80 g - salt: 1 teaspoon ## Recipe 1. 1. Mix the glutinous and non-glutinous rice, cook and roughly mash 2. 2. Boil the edamame well, remove the beans from the pods, grind in a mortar, add sugar and salt to taste while adding water to make the “nota” (The hardness is personal preference. Mash roughly so you can still identify the edamame). 3. 3. Put the rice in a bowl and spread the bean paste on top. ## Provider Information provider : Recipe source: Taste and Food Culture of Suwa Editorial Committee ![Image](Not found)" "# Garlic Chive Senbei ｜ Our Regional Cuisines **Cuisine Name**: Garlic Chive Senbei **Region**: Our Regional Cuisines ## Main Lore Areas Hokushin region ## Main Ingredients Used Garlic chives, wheat flour, miso ## History, Origin, and Related Events The mountainous region of Hokushin, being surrounded by mountains, has many crop-growing fields situated on steep slopes, with few rice paddies, so wheat is mainly cultivated instead of rice. Additionally, wheat is also mainly grown in the crop rotation of the rice paddies located at the river basin of the Chikuma river. Rice is so precious that it cannot be eaten everyday at home. As a result, since times past, in order to economize, wheat has played a vital role in daily meals, being milled into flour and used in dishes known as “flour foods.” Among these flour foods one referred to as senbei or usuyaki, where flour is mixed with water and cut vegetables then fried, is often made for okobiru/okobire, or brunch, or children’s afternoon snack. Okobiru is an inflection of kohiru, meaning “late-morning,” and is a sort of in-between meal. It was made as something that could be filling to eat in between the labor of farmwork. The senbei are filled with seasonal vegetables like garlic chives, eggplants, onions, or others; however garlic chives are easy to grow, and aside from a snow-heavy winter, can be harvested anytime so every house has them planted in part of their garden to use at their convenience. It’s said the senbei made with the tender garlic chives that shoot up at the start of spring have an exceptional flavor. The recipes for garlic chive senbei or usuyaki also differ slightly between households, with many variations; like mixing in miso with the flour and vegetables when frying, or eating with a miso or soy based dipping sauce.In the past to save oil, a heated earthenware pan would be greased with silk wadding soaked in oil, then the wheat flour batter poured in. Once fried it would be cut into portions of suitable size and eaten. ## Opportunities and Times of Eating Habits Garlic chive senbei is eaten throughout the year, though in previous times it was made to eat during breaks between farmwork or for children’s snacks. ## How to Eat Nowadays the batter is fried with a larger amount of oil and completed when the thinly spread surface becomes crispy. Seasoning may be added with a drizzle of miso or soy based sauce during frying, or freshly fried senbei can be enjoyed by dipping it into a healthy amount of sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now garlic chive senbei continues to be made in every household, and is passed down from parent to child. It is even included in lunch provided by preschools and schools and has kept popularity with the younger generations. ## Ingredients - garlic chives: 80g - local flour (cake flour): 200g - water: 200ml - Salad oil: as needed - [Seasoning] miso: 40g - [Seasoning] sugar: 1 tablespoon ## Recipe 1. 1. Rinse the chives well and cut into 15mm pieces. 2. 2. In a bowl, add the flour, water, chives, and seasoning. Blend well. (You can also leave out the seasoning and use it to top the senbei with before eating.) 3. 3. Add oil to a frying pan, heating over a medium flame, and thinly cover with the batter. 4. 4. Once it becomes a golden brown, flip over. The senbei are complete when both sides are thoroughly cooked. 5. 5. If you left out the seasoning from the batter in step 2, top with however much of the seasoning you like and eat. ## Provider Information provider : Recipe Source: JA Green Nagano Women’s Society ![Image](Not found)" "# Tenyose Jelly Cake ｜ Our Regional Cuisines **Cuisine Name**: Tenyose Jelly Cake **Region**: Our Regional Cuisines ## Main Lore Areas Suwa Region ## Main Ingredients Used Kanten (agar agar), somen noodles, food coloring ## History, Origin, and Related Events The Suwa region’s kanten (agar agar) producing industry developed due to the area’s low temperatures and stable weather, which allowed for longer production seasons than other areas, and the opening of the railroad at the end of the Meiji period (1868 - 1912). The kanten industry started in the Edo period (1603 – 1868). It is said that Kumezaemon Kobayashi, a migrant kanten producer, brought the process back to his hometown. Kanten is made by boiling red algae, such as Gelidium amansii and gracilaria, letting it set, and then freezing and drying it repeatedly.In the Suwa region, tenyose is a delicacy that is a regular feature in summer dishes, and is served as a confectionery and at annual events. Tenyose is a jelly-like cake made with kanten (agar agar). It is served at the Suwa-taisha Shrine’s Onbashira Festival as a festive dish to welcome visitors. It is also an indispensable dish at weddings and funerals in the Suwa region, with the ingredients and taste varying depending on the event and season. Tenyose is often made when people gather, adding color to the table. ## Opportunities and Times of Eating Habits Held once every seven years, the Onbashira Festival begins with the Yamadashi ceremony at Suwa Taisha’s upper shrine in April and ends with the Hoden Shizashai in June. During this period, the Onbashira Festival plays a central role of the daily lives of Suwa locals, with tenyose being served as a dish to welcome visitors to the festival. It has also been used in home cooking, at festivals, celebratory occasions, and post-funeral meals. ## How to Eat Tenyose is a dish suited to any event or season, depending on the ingredients to be included in the jelly cake. These range from somen noodles to eggs, walnuts, and so on. One of the charms of this dish is that it be made to Japanese or Western tastes depending on the season or event. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Recently, there are more opportunities to order tenyose from restaurants and supermarkets, but it is still made and served at festivals and events.(Reference) For the purpose of popularizing kanten, the Nagano Prefecture Kanten Marine Products Processing Association (located in Chino City) introduces various ways to use kanten on its website. ## Ingredients - Kanten bars: 1 - Water: 500ml - Sugar: 100g - Salt: A pinch - Somen noodles: 10-15 （to your liking） - Food coloring (green): A dash ## Recipe 1. 1. Wash the kanten bars, remove any debris, and soak in water for 30 minutes. 2. 2. To a pot with the measured amount of water, add 1, which has been squeezed thoroughly to remove any liquid and torn into small pieces, and dissolve over a medium to low heat. 3. 3. Boil the somen noodles and rinse them in cold water. 4. 4. Once the kanten has dissolved, add the sugar, salt, and food coloring, and stir to combine. When the mixture comes to a boil, turn off, and remove from the heat. 5. 5. Pour the mixture into a moistened container (such as a kanten jelly mold) and when it cools down a little (before the kanten liquid hardens), arrange the cooked somen noodles (to your liking) on top so they look like they are floating and refrigerate to set. ## Provider Information provider : Recipe provided by: Oishii Shinshu Food Net （Agricultural Policy Planning Section, Agricultural Oolicy Planning Department, Nagano Prefecture） ![Image](Not found)" "# Takenoko jiru(Bamboo Shoot Soup) ｜ Our Regional Cuisines **Cuisine Name**: Takenoko jiru(Bamboo Shoot Soup) **Region**: Our Regional Cuisines ## Main Lore Areas Hokushin Region ## Main Ingredients Used Bamboo shoots, mackerel, onion, tofu, eggs, and miso ## History, Origin, and Related Events Takenoko jiru(Bamboo shoot soup) is a miso soup that uses Nemagari bamboo. It is a regional dish eaten in the Hokushin Region and Niigata Prefecture's Joetsu region. Nemagari bamboo is the young shoot of the sasa bamboo called ""chimazasa"" and is picked in mountainous regions. Because the bamboo shoots can be picked only during the short period at the height of early summer, these bamboo shoots arrive on the market in small quantities and are scarce and difficult to obtain. They are characteristic of regions with heavy snowfall and are said to have a good flavor without too much of a bitter taste. Some regions also use hachiku bamboo shoots. As for Takenoko jiru(Bamboo shoot soup), an indispensable ingredient is canned mackerel in brine. Canned mackerel became popular during the mid-1950s to mid-1960s. It was found to be convenient in ocean-less Nagano Prefecture, and it was formerly an expensive product. Putting mackerel into miso soup is a way of eating that is characteristic of the region. Add oil and flavor to a simple miso soup, and a good taste will develop that is indispensable to a bamboo shoot soup. The dish will be a fully delicious Takenoko jiru(Bamboo shoot soup) with just bamboo shoots and canned mackerel. Sometimes, put in something like onions, carrots, thin deep-fried slices of tofu, tofu, or beaten eggs. ## Opportunities and Times of Eating Habits Nemagari bamboo is harvested in early summer, from May to June. It does not have much of a bitter taste. Thus, if the bamboo shoots were just harvested, you can eat them by peeling and boiling them without removing the bitterness. When Nemagari bamboos arrive on the market, local supermarkets will be lined up with canned mackerel. One can easily buy bottled or canned bamboo shoots or use pickled and preserved ones, so one can enjoy bamboo shoots throughout the year. ## How to Eat Peel bamboo shoots and cut off the hard parts of the joints. Slice the bamboo shoots and put them into a pot. Add canned mackerel and ingredients such as onions and carrots. Simmer everything in water and sake. When the bamboo shoots are cooked, add tofu and stir in miso. When the pot begins to boil, add a beaten egg.Depending on the region and the household, there are various ways to make the dish, from a simple miso soup with just bamboo shoots and canned mackerel to a miso soup full of ingredients.As time passes, a strong bitter taste develops in the bamboo shoots such that it is said that ""If you set aside a bamboo shoot for one night, the bamboo shoot will return to the mountain."" When one buys some bamboo shoots, one cooks them the same day. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, the dish is often made in every household, and parents pass it on to their children. One can obtain Nemagari bamboo at a roadside station or directly from a local farm. ## Ingredients - Nemagari bamboo shoots: 500g - Canned mackerel in brine: 1 can - Water: 4 cups - Onion: 1／2 of a bulb - Tofu: 1／2 of a block - Egg: 1 egg - Miso: 4 tablespoons - Sake: 1 cup ## Recipe 1. 1. Peel the bamboo shoots. Cut off the hard parts near the joints. (Remove the joints.) 2. 2. Put the water, sake, bamboo shoots, onion, and canned mackerel-in-brine into a pot and bring the ingredients to a boil. Stir in the miso. 3. 3. Cut the tofu into cubes of a size that you prefer. Put the tofu and miso into the pot. After that, you can put in a beaten egg and relish the soup. ## Provider Information provider : Let's Connect with the Future. Grandma's Cooking. Mom's Cooking. (Editorial committee for records of Iiyama food culture and geography) ![Image](Not found)" "# Konetsuke ｜ Our Regional Cuisines **Cuisine Name**: Konetsuke **Region**: Our Regional Cuisines ## Main Lore Areas Hoku-shin area, To-shin area ## Main Ingredients Used Rice, wheat flour, green perilla ## History, Origin, and Related Events ""Konetsuke"" is said to have been eaten by Yukimura Sanada, a feudal warlord, to fill his stomach before going into battle. Konetsuke is a local dish of the Hokushin and To-shin regions, made by mixing rice and flour and dipping it in miso sauce or soy sauce sauce. It is said that because rice was precious in those days, it was mixed with flour and baked to make people feel full when there was a poor rice harvest. It is said that Yukimura and his brother Nobuyuki ate it together with a farewell cup of sake during Yukimura's last battle in the Osaka summer campaign (1615). Although refrigeration and freezing technology has been developed now, there was no such thing in the past. Konetsuke is a local dish that was born from the wisdom of people who wanted to eat surplus rice without wasting it. The rice grains left in the pot were sometimes soaked in water and soaked in a colander, then dried and eaten. ## Opportunities and Times of Eating Habits It is eaten throughout the year. It used to be eaten as a staple food, but now it is often eaten as a snack. ## How to Eat Knead rice with flour and bake in a pan with oil. There are various ways to make and season the sauce, such as sweet miso, walnut miso, and chili miso. It is also delicious with chopped green perilla or chives in the rice. ## Efforts for Preservation and Succession Even today, every household in the Hoku-shin and To-shin regions still makes and eats konetsuke, and it is passed down from parents to children. It is also readily available at local confectionery stores and stores, making it easy to eat. ## Ingredients - leftover rice: 2 cups - wheat flour: 1 cup - green perilla leaves: 5 pieces (if you like to add) - [Seasoning A] Sugar: To taste - [Seasoning A] Soy sauce: To taste - [Seasoning A] Oil: To taste ## Recipe 1. 1. Chop green perilla finely. (If you like to add it, add 1) 2. 2. Combine leftover rice and flour (or add 1 if desired) and knead well. 3. 3. Roll out the mixture into bars. (If you have leftover rice, wrap in plastic wrap and store in the freezer.) 4. 4. Cut into 1.5 cm rounds. 4. Cut into 1.5 cm rounds, or shape into rounds or small ovals with your hands. 5. 5. Heat oil in a frying pan and brown the fish on both sides. 6. 6. Once cooked, add in the seasoning A and season to taste. ## Provider Information provider : ""Oishii Shinshu Food Net"" (Agricultural Policy Division, Department of Agriculture, Nagano Prefecture) ![Image](Not found)" "# Teuchi soba ｜ Our Regional Cuisines **Cuisine Name**: Teuchi soba **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used buckwheat flour ## History, Origin, and Related Events Soba is a typical local cuisine, so much so that Nagano Prefecture is known for its ""Shinshu soba"" (buckwheat noodles). Soba has been cultivated as an agricultural product in highland areas where the cool climate makes it difficult to grow rice and wheat. In high altitude areas around 700m above sea level, where morning mist hangs in the air, delicious soba is produced because the mist gently protects the buckwheat, which is vulnerable to frost. The area is also famous as the birthplace of ""soba-kiri"" (thin noodle-like buckwheat noodles), and is dotted with many soba specialty and specialty areas such as ""Togakushi-soba"" and ""Kaida-soba. Togakushi soba, also known as ""frost buckwheat soba,"" has a delicious flavor and is made with cold water. The traditional buckwheat noodle making method of ""single stick"" and ""round stretching"" is used, and the small portions are called ""Bocchi-zakari"". Wasabi, an essential condiment for soba, is produced in Azumino City, which accounts for more than 90% of the prefecture's production, making it the largest producer of wasabi in Japan. Wasabi, grown in melted snow water from the Northern Alps, is characterized by its smooth texture and mild richness, which not only makes it spicy but also enhances the sweetness of soba. ## Opportunities and Times of Eating Habits Although soba is eaten at any time of the year, it is harvested twice a year, in spring and fall, and freshly harvested ""new soba"" is considered the tastiest. New soba in summer is called ""natsu-shin"" and new soba in fall is called ""aki shin,"" and it is generally said that soba in fall is tastier with better aroma, color, and flavor. Shinshu's new soba is available from mid-October to early November. ## How to Eat Soba is usually eaten in soba-tsuyu (buckwheat sauce) with green onions and wasabi (Japanese horseradish), but ""Takato-soba"" in Ina is made by dipping soba in soba-tsuyu (buckwheat sauce) with squeezed daikon radish juice and grilled miso. In Nagano Prefecture, where soba is grown, there are various ways of eating soba, depending on the region or production area. ## Efforts for Preservation and Succession Nagano Prefecture has the largest number of soba noodle shops in Japan, and soba is available in every town. It can be purchased at local souvenir stores, and is available not only in Nagano Prefecture, but also in supermarkets and various stores nationwide as ""Shinshu soba"". ## Ingredients - buckwheat flour: 400g - Wheat flour: 100g - Water: 225ml - [Soba-Soup] Dashi stock: 400ml - [Soba-Soup] Mirin: 100ml - [Soba-Soup] Soy Sauce: 100ml ## Recipe 1. 1. Shake the buckwheat flour and wheat flour and mix well in a mixing bowl. 2. 2. Pour a little over 200 ml of water into the bowl, and stir quickly so that the water mixes evenly with the flour. 3. 3. Stir with both hands like rakes, and the mixture will become flaky, and the small grains of flour will gradually come together to form smooth marbles (this process is the most important). (This process is the most important) 4. 4. The large 3's become about the size of a ping pong ball. 4. When the large dough of 3 becomes about the size of a ping pong ball and the whole dough is no longer powdery, knead the dough into a single ball. (Knead about 100 times, then remove the navel.) 5. 5. Using a rolling pin, cut the dough into soba (buckwheat noodles). 6. 6. Boil water in a large pot, divide 5 into small portions, sprinkle in the water, and wait until the water rises to the surface. Boil without adding water. Cool in cold water in a hurry, remove the sliminess from the surface, and then rinse in ice water. Drain in a colander. 7. 7. Prepare condiments and other ingredients in a timely manner so that they can be eaten immediately. The best taste is within 2 minutes after boiling. ## Provider Information provider : Nagano Prefecture Rural Culture Association ![Image](Not found)" "# Shioika no sunomono ｜ Our Regional Cuisines **Cuisine Name**: Shioika no sunomono **Region**: Our Regional Cuisines ## Main Lore Areas Hoku-shin and Nan-shin areas (throughout the prefecture) ## Main Ingredients Used Squid, cucumber, wakame seaweed, vinegar ## History, Origin, and Related Events Because Nagano Prefecture is far from the sea, marine products were processed in the area where they were landed and transported via the ""salt road. There were several salt roads, including ""Chikuni Kaido (from Itoigawa to Matsumoto and Shiojiri),"" ""Kitakuni Kaido (from Naoetsu to Oiwake (now Oiwake, Karuizawa-cho, Kitasaku-gun),"" ""Kitakuni Kaido (from Okazaki to Shiojiri)"" and ""Akiba Kaido (from Omaezaki to Shiojiri),"" used to carry salt and marine products inland. Salted round squid, made by pickling boiled squid in salt, is a typical example of this food, which has been produced since the mid-Edo period. Originally, it was made as a byproduct of trading in salt itself, but since Nagano Prefecture has no ocean, marine products were very valuable and were prized as preserved food when refrigeration and freezing were not available. Saltmaru squid is commonly eaten as a ""vinegared"" dish with cucumber and wakame seaweed. Today, it is mainly eaten in the Hokushin and Nan-Shin regions. ## Opportunities and Times of Eating Habits Cucumbers are often eaten from spring to summer. Especially in summer when cucumbers are harvested, many households have salted round squid in the refrigerator, and vinegared dishes are still often made. Even if the salt is removed from the squid, it is still moderately salty, so it is a good source of salt and a good way to prevent heat stroke in the summer. ## How to Eat Saltmaru squid is very salty, so it takes time to remove the salt before cooking. In addition to the standard vinegared dish, it can also be boiled and mixed into salads and tempura. ## Efforts for Preservation and Succession Although it is less common than before, it is still made in households in the Hokushin and Nan-Shin regions. It is always sold in supermarkets and grocery stores in Nagano Prefecture, and is also on school lunch menus, making it popular among the younger generation. ## Ingredients - Salt round squid: 1／2 - cucumber: 1 - Fresh wakame seaweed: 10g - Vinegar: 2 tbsp. - sugar: 2 tbsp. - salt: a pinch ## Recipe 1. 1. Cut the salted round squid into pieces by hand and soak them in water to remove salt. Change the water 2 or 3 times during the process. (Alternatively, cut into round slices about 5mm wide.)The amount of salt removed from the squid is the key to its flavor! The saltiness should remain a little. 2. 2. Boil wakame seaweed quickly and cut into bite-size pieces. 3. 3. Cut cucumber into thin round slices and lightly sprinkle with salt. 4. 4. Make mixed vinegar and mix 1, 2 and 3 together. ## Provider Information provider : ""Let's carry the taste of grandma and mother to the future"" (Iiyama City ""Shoku-no-fudoki"" editorial committee) ![Image](Not found)" "# Koikoku ｜ Our Regional Cuisines **Cuisine Name**: Koikoku **Region**: Our Regional Cuisines ## Main Lore Areas Saku City ## Main Ingredients Used Carp, miso, rice ## History, Origin, and Related Events Saku City, located in the eastern part of Nagano Prefecture, has been cultivating carp using rice paddies in Saku-daira, where double cropping is difficult. In 1825, when Iwamurada feudal lord Naito Toyogomori returned from Osaka, he gave Yodo carp to Namiki Nanazaemon, a wealthy merchant in Nozawa, and the cultivation of Saku carp took root. After 1872, with the development of mechanical spinning, it became easier to obtain ""Sanagi,"" or carp, which could be used as feed for mass production, and carp farming rapidly developed, and the name ""Saku Koi"" became nationally known. As time went by, changes in eating habits and the spread of agricultural chemicals caused the gradual decline of carp farming in Saku City, but recent years have seen the spread of reduced pesticide cultivation and adjustments to reduce the amount of pesticides used, and efforts to revive the ""Saku carp"" have begun.Usually, carp are shipped after two years, but ""Saku carp"" takes three to four years to grow to a suitable size for eating. Koikoku,"" a traditional soup in Saku City, is made by boldly cutting the fish into cylindrical slices and simmering them in miso paste, and is an indispensable New Year's dish in the Saku area. The ""koikoku"" was first eaten on New Year's Day when Shinozawa Sagoemon Shigeno Baido, an ancestor of Saku Hotel President Shinozawa for eight generations before him, invited Fukushima Toba Taio, a priest of Ise Jingu Shrine, to his residence on the sixth day of the New Year in 1746, and fed him ""koikoku"". Koi no umani"" (carp cooked in a sweet broth) is a familiar dish in the Saku area, and if the carp has a good fat content, it melts in the mouth. The flesh of carp is light, fluffy, and fatty, and good soup stock is made from the ara. Although people tend to think of carp as being muddy, ""Saku carp"" raised in a clear stream is delicious as sashimi, and ""arai,"" a type of carp that has been firmed up in cold water, goes well with Saku's locally brewed sake. ## Opportunities and Times of Eating Habits Carp is an indispensable fish for weddings and funerals in the mountainous regions. It is often eaten during the New Year's holiday, with the hope that the fish will help people stay healthy throughout the year and not get sick. ## How to Eat Boldly cut carp into cylindrical slices and simmer them in miso. The recipe varies from region to region and from household to household, depending on whether or not sugar is added to the miso, whether or not the scales are removed, and so on. It is served with powdered sansho (Japanese pepper) to taste. ## Efforts for Preservation and Succession Even today, it is still made in every household. January 6 is the ""Birthday of Saku Carp,"" which was established by the Japan Anniversary Association on this day in 1746, when Shinozawa Sagoemon Shigeno Baido of Saku, Shinshu, presented ""carp dishes"" to the Ise Jingu Shrine. It was established on this day in 1746 by the Japan Anniversary Association. ## Ingredients - Carp slices: 5 slices and carp head - sugar: 1 tsp. - sake: 100 ml - Miso paste: 100g - cooked rice: 20g - Water: 1500-2000ml ## Recipe 1. 1. [Preparation]Cut carp into round slices and soak in boiling water for 4 or 5 minutes. Remove the white part of the carp when it is soaked in water. 2. 2. Arrange the pre-treated carp slices in a pot and add sake and water. 3. 3. Boil over high heat, and when it begins to boil, carefully remove the scum (do not remove the tasty oil). (Do not remove the flavorful oil.) 4. 4. After removing the scum, reduce the heat to medium so that the liquid does not become cloudy, add all of the sugar and about 1／3 of the miso, and simmer slowly. Mix in a small amount of miso and rice in a mortar and pestle, and simmer for about 3 hours. 5. 5. Add green onions, tofu, or frozen tofu to taste, and stir in the remaining miso to taste.After serving, sprinkle with powdered Japanese pepper and garnish with boiled Japanese parsley. 6. 6. More broth will make more ""koikoku"" than enough for the number of people. ## Provider Information provider : ""Saku City Rural Life Meister's Association Recipe Collection: A Taste of Saku Passed Down from Mother to Child and Grandchildren"" (Saku City Rural Life Meister's Association) ![Image](Not found)" "# Imonamasu ｜ Our Regional Cuisines **Cuisine Name**: Imonamasu **Region**: Our Regional Cuisines ## Main Lore Areas Hokushin area (Iiyama City) ## Main Ingredients Used Potatoes ## History, Origin, and Related Events Imo-Namasu"" is a local dish using potatoes in the Iiyama City area. In Japan, ""Namasu"" is a dish made by dressing ingredients with vinegar, and is used as a New Year's osechi dish. In the Hokushin region, known as one of the heaviest snowfall areas in Japan, it has been difficult to obtain fresh vegetables in winter due to the heavy snowfall. For this reason, people in the Iiyama area made namasu with potatoes, which can be stored for a long time. Potato dishes are said to have taken root in Japan after the Meiji period, but in the Iiyama area, potato dishes have been eaten since the Edo period.In 2007, it was designated as an Intangible folk cultural asset by Iiyama City. ## Opportunities and Times of Eating Habits Imojimasu was prepared for daily tea receptions, as vegetarian food at temples, and on occasions when many people gather together, such as weddings and funerals. It was especially served on a large platter for celebratory occasions. Sometimes carrots are added to add color, but not on Buddhist occasions. ## How to Eat Imo-Namasu, characterized by its crispy texture, is a dish made by taking time and effort to remove the starch that potatoes naturally have. By adding vinegar when starting to fry the potatoes, the texture of the potatoes can be preserved. Recently, curry powder is sometimes added, or yams are used in place of potatoes. ## Efforts for Preservation and Succession It is still made by families in Iiyama City and passed down from parents to children. Some local restaurants serve it and it is readily available. ## Ingredients - Potatoes: 2 medium - sugar: 4 tbsp. - oil: 3 tbsp. - vinegar: 3 tbsp. - salt: 1／2 tsp. ## Recipe 1. 1. Peel potatoes, cut into thin strips, place in a bowl of water, and soak in water for at least 2 hours, changing the water to remove starch. 2. 2. Drain the potatoes in a colander. 3. 3. Heat oil in a pan, add the potatoes, and when all the oil has been absorbed, add the vinegar and stir quickly, then add the sugar and salt, in that order. 4. 4. Turn the heat to medium and saute until all the water is absorbed. 5. 5. Danshaku potatoes are best for imo-namasu. ## Provider Information provider : ""Taste of Grandma, Taste of Mom"" (Iiyama City Food Culture Editorial Committee) ![Image](Not found)" "# Suttate-jiru(Soybean paste soup) ｜ Our Regional Cuisines **Cuisine Name**: Suttate-jiru(Soybean paste soup) **Region**: Our Regional Cuisines ## Main Lore Areas Shirakawa Village ## Main Ingredients Used Soybean, Soy sauce or Miso ## History, Origin, and Related Events ""Suttate-jiru"" is a soup made by grinding boiled soybeans in a mortar and pestle with miso or soy sauce, and is a popular local dish at festive occasions such as celebrations and ""Houonko"" ceremonies in Shirakawa Village, a World Heritage site famous for its ""Gassho Zukuri"" style architecture. Also known as ""Suritate-jiru,"" it is also sometimes called ""Dobu-jiru"" because of its resemblance to Doburoku. When food preservation and distribution were not as convenient as they are today, soybeans, which grow on barren land and can be harvested in large quantities, were actively cultivated in Shirakawa Village, deep in the mountains, as a valuable source of protein. Miso (fermented soybean paste) and tofu are made from these soybeans, and it is said that ""Suttate-jiru"" was created in the process of making tofu. Because it quickly goes bad during the summer, it is often eaten during the fall, winter, and early spring. ## Opportunities and Times of Eating Habits In Shirakawa Village, which is deep in snow from late fall to spring, it has been served at local gatherings and on the occasion of ""Hoonko"". Hoonko is a Buddhist ritual held on the anniversary of the death of ""Shinran Shonin"", the founder of Shirakawa Village. ## How to Eat Soak soybeans in water overnight and boil until slightly firm, not too soft. The cooked soybeans are then grinded in a mortar and pestle or with a mixer, transferred to a pot, seasoned with soy sauce(or miso), and cooked until just before boiling, then finished.For seasoning, miso is sometimes used in addition to soy sauce. In recent years, ""Suttate-nabe"", a variation of Suttate-jiru, has been developed and is gaining popularity. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Originally a simple soup made from ground soybeans, the ""Suttate-nabe"" was developed by adding Hida beef, locally produced jelly ears and somemore to it, and has become a new specialty.Suttate-nabe can be tasted at restaurants and lodging facilities in Shirakawa Village. ## Ingredients - Dried soybean: 20g - Light soy sauce: 5g - Water: As needed ## Recipe 1. 1. Wash soybeans and soak overnight in enough water to cover the beans. 2. 2. Bring soaked beans to a boil. Turn off the heat when the beans feel a little tough(not to be until too soft). 3. 3. Blend the beans in a blender until smooth. 4. 4. Transfer to a pot, season with Light-soy sauce, and remove from heat just before boiling. ## Provider Information provider : Gifu Prefecture School Nutrition Association ![Image](Not found)" "# Misogi Dango ｜ Our Regional Cuisines **Cuisine Name**: Misogi Dango **Region**: Our Regional Cuisines ## Main Lore Areas Hashima City ## Main Ingredients Used Rice flour, Bean paste, Miso ## History, Origin, and Related Events A traditional confectionery in Hashima City, dumplings made of rice flour dough and filled with sweet bean paste are skewered, dipped in a sauce made of miso paste and sugar, and baked.Around the beginning of the Showa period (1926-1989), the owner of a confectionery store in Hashima City developed and began selling ""Miso Tsuke Dango,"" a baked Mitarashi dumpling filled with red bean paste and dipped in miso paste. Later, the second generation of the store owner learned the origin of the ""Misogi ritual"" at the Hakken Shrine, a shrine in Takehana, and renamed the dumpling ""Misogi Dango"" by combining the ritual and ""Misotsuke Dango,"" and made and sold a sign saying, ""If you eat this dango on June 30, during the Misogi ritual, you will be rid of the first half of the year and live the remaining six months in good health."" The dumplings were then sold. ## Opportunities and Times of Eating Habits At Takehana Hakken Shrine in Hashima City, ""Misogi ritual"" is held on June 30 every year to purify the sins and dirt of the past six months and pray for good health and good fortune.On July 1 and 15, lanterns will be decorated in the Takehana shopping street, and ""Misogi Dango"" will be sold at food stalls and confectionary stores in the town. ## How to Eat The dumpling dough is made of rice flour, filled with sweet bean paste, skewered in two pieces, and then covered with a sauce made of miso and sugar on both sides of the grilled dumpling, sprinkled with sesame seeds, and grilled again.It's so simple. ## Efforts for Preservation and Succession In addition to being used in school lunch menus as an opportunity for students to experience the taste of local cuisine, it is also sold at confectionery stores in the city in June as a summer tradition. ## Ingredients - Misogi Dango: 4 dumplings - [A] Soybean miso: 10g - [A] White ground sesame seeds: 5g - [A] Sesame paste: 8g - [A] Hon Mirin (=sweet rice wine): 5g - [A] Sake: 10g ## Recipe 1. 1. Simmer [A] in a pot and make miso sauce. 2. 2. Spread the sauce in 1 on the surface of misogi dumplings. 3. 3. Grill the dumplings in step 2 until colorful and ready to serve. ## Provider Information provider : Gifu Prefecture School Nutrition Association ![Image](Not found)" "# Imo Mochi ｜ Our Regional Cuisines **Cuisine Name**: Imo Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Keihoku of Nakatsugawa City and Chuno Area of Gifu Prefecture ## Main Ingredients Used Satoimo(=Japanese taro), rice ## History, Origin, and Related Events “Imo mochi” is a traditional dish that is eaten across Japan, in prefectures such as Hokkaido, Wakayama, and Kochi. Imo means potato in Japanese and different types of potatoes are used depending on the region such as white potatoes, sweet potatoes and satoimo(=Japanese taro) and the way the dish is prepared also differs.“Imo mochi” from Gifu is made with satoimo(=Japanese taro) and rice. The satoimo(=Japanese taro) and rice are cooked together and mashed. “Dango” (=Japanese dumpling) shapes are made, and they can be eaten right away or cooked on a grill and dipped in ginger soy sauce. It is said that “imo mochi” was made with leftover rice that was harvested or rice of poor quality combined with seasonal satoimo(=Japanese taro) to prevent the rice from going to waste. Satoimo(=Japanese taro) is not affected by the climate and so there was a steady supply of this vegetable. Rice was considered valuable in the past, so it was mixed with satoimo(=Japanese taro) to make a dish that was filling. ## Opportunities and Times of Eating Habits It was often eaten in late autumn after the harvesting of rice, farmwork considered the most important, to show appreciation for the hard work of the farmers. ## How to Eat Cook satoimo(=Japanese taro) and white rice together. Mash the two together and create flat “dango” (=Japanese dumpling) shapes. Grill both sides or eat without grilling. Eat by dipping in a ginger soy sauce. It is possible to grill the mochi again after it has cooled. Some regions eat “imo mochi” with green onion miso paste instead of ginger soy sauce. Locally grown starchy satoimo(=Japanese taro) named “nishigata imo” is used for this recipe. Nowadays, “imo mochi” is eaten year around and uses slightly different ingredients depending on the season. In the spring, the mochi is wrapped in leaves of “myoga” (=Japanese ginger), and in the autumn, turnip leaves are used. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Gifu prefecture is making efforts to preserve traditional recipes by publishing the recipes online with video instructions on how to make them. “Imo mochi” is served as part of the local school lunch menus. It is also sold at roadside stations in Nakatsugawa city. ## Ingredients - Polished white rice: 300g - Satoimo(=Japanese taro): 170g - Ginger: 15g - Soy sauce: 25g ## Recipe 1. 1. Peel the satoimo(=Japanese taro), wash them, and cut into bite-sized pieces. Cook the satoimo(=Japanese taro) with washed rice. 2. 2. Once satoimo(=Japanese taro) and rice are cooked, mash them into a smooth texture. 3. 3. Create flat “dango” (=Japanese dumpling) and put two on a skewer. Cook the dango on a grill. 4. 4. Dip in the ginger soy sauce and grill again. ## Provider Information provider : Gifu Prefecture School Nutrition Association ![Image](Not found)" "# Mizu Manju (Water Sweet Mochi) ｜ Our Regional Cuisines **Cuisine Name**: Mizu Manju (Water Sweet Mochi) **Region**: Our Regional Cuisines ## Main Lore Areas Ogaki City ## Main Ingredients Used Kuzu ko (=Kudzu starch), Warabi ko (=Bracken starch ), Red Beans ## History, Origin, and Related Events ""Suimanju"" is a type of steamed bun made with a dough composed of kudzu powder and warabi powder, filled with sweet red bean paste, and then chilled using well water. The creation of Suimanju is said to date back to the Meiji era. Owing to the abundant underground water in Ogaki, known as the ""City of Water,"" many households used well water to cool vegetables and fruits in a device called the ""idobune"" (well boat) as an alternative to refrigerators. Suimanju was developed as a refreshing summer sweet to enjoy during this time.In its early stages, Suimanju was made using only kudzu powder. However, kudzu powder easily dissolves in water and becomes firm when chilled. To address this, water-resistant warabi powder was incorporated into the recipe, resulting in a delightful and chewy texture for Suimanju when chilled. ## Opportunities and Times of Eating Habits In the display tank at the confectionery shop, water manju (steamed buns) chilling in small cups has become a seasonal symbol heralding the arrival of summer in Ogaki, known as the City of Water. The sales period varies among shops, but it typically runs from April to around September. ## How to Eat The process involves mixing kuzuko (arrowroot starch) with warabiko (bracken starch), known for its water resistance. The resulting mixture is then steamed until soft, wrapped around sweet bean paste, poured into ceramic cups, and steamed again to solidify. Finally, the water manju is cooled by immersing it in cold underground water. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)During the water manju season, these treats are available for purchase at various confectionery shops in the city of Ogaki. ## Ingredients - Kuzuko (arrowroot starch): 90g - Warabiko (bracken starch): 12g - Sugar: 180g - Water: 720g - Sweet red bean paste (Nerikiri): 170g (about 1 piece of 7g) ## Recipe 1. 1. Dissolve kuzuko and warabiko in water. 2. 2. Add sugar, heat the mixture, and stir slowly. Once it becomes a semi-transparent paste, remove from heat. 3. 3. Pour the batter into a half-filled ochoko (small sake cup), add a ball of sweet red bean paste in the center, then fill the ochoko to the top with the batter. 4. 4. Steam for approximately 10 minutes or until it becomes transparent. 5. 5. Cool, then chill with well water, and remove from the ochoko. The recipe provided is representative, and variations may exist between different shops. The choice of kuzuko and warabiko can affect the texture and other characteristics. ## Provider Information provider : Ogaki Tourist Association ![Image](Not found)" "# Kuri Kinton(mashed sweet potatoes with sweetened chestnuts) ｜ Our Regional Cuisines **Cuisine Name**: Kuri Kinton(mashed sweet potatoes with sweetened chestnuts) **Region**: Our Regional Cuisines ## Main Lore Areas Tono Area centered on Nakatsugawa City and surrounding Areas ## Main Ingredients Used Chestnut, Sugar ## History, Origin, and Related Events When you hear ""Kuri Kinton,"" you might typically think of it as a traditional New Year's dish, but in the area centered on the southeastern part of Gifu Prefecture, Kuri Kinton refers to a simple wagashi (Japanese sweet) made by steaming chestnuts once, then cooking them with sugar and forming them into the shape of a chestnut using a cloth. It's a straightforward sweet that allows you to fully enjoy the flavor of the chestnut itself. Originally, people used to eat chestnuts by boiling or roasting wild chestnuts, but over time, the method of squeezing boiled chestnuts with a cloth to create a form similar to Kuri Kinton emerged, marking the beginning of this confection.Considered the birthplace of Kuri Kinton and one of the leading chestnut-producing areas in the prefecture, Nakatsugawa City flourished during the Edo period as one of the important post towns along the Nakasendo highway, a major route connecting Edo (present-day Tokyo) with Kyoto and Osaka. The city developed its unique culture, including a thriving tea ceremony culture. As a result, there was a demand for delicious sweets to accompany tea, leading confectioners to compete and create various sweets using local chestnuts, giving rise to the creation of Kuri Kinton. ## Opportunities and Times of Eating Habits September 9th is known as Choyo no Sekku, also called the Kuri no Sekku, and since ancient times, people have been praying for longevity by eating chestnut dishes and sweets on this day. Every year, from September to winter when chestnuts are in season, many people from both within and outside the prefecture visit Nakatsugawa to seek out chestnut sweets, including Kuri Kinton, to enjoy the delicious flavors of chestnuts. ## How to Eat Boil raw chestnuts and remove the contents, add sugar and salt, and warm to blend. Put the blended mixture into a pot and knead well over low heat. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)From early September to early December, they are sold at Japanese confectionery stores in chestnut producing areas, mainly in the Tono district. Since each store has its own particular taste and texture, products have been developed for customers to enjoy comparing them, and the entire region is making efforts to hand down and commercialize them.The Nakatsugawa Confectionery Association, organized by confectionery stores in Nakatsugawa City, the center of the tradition, holds a Shinto ritual every year on the chestnut festival day (September 9), and distributes free ""Kuri Kinton"" along with the ritual. ## Ingredients - Fresh chestnuts: 1 kg - Sugar: 300 g - Salt: a pinch ## Recipe 1. 1. Boil the chestnuts. While they are still hot, remove the contents. Carefully remove any fine roots or discolored parts. 2. 2. Combine the boiled chestnuts with sugar and add a pinch of salt. Warm them in the microwave to blend the flavors. 3. 3. Heat a thick-bottomed pot, add the mixture from step 2, and knead it carefully over low heat until it becomes well-mixed and slightly scorched. 4. 4. Wrap the kneaded dough in plastic wrap and roll it into a cylindrical shape. 5. 5. Once it becomes cylindrical, unwrap the plastic wrap and slice it into approximately 30g round pieces. 6. 6. Shape the sliced pieces into a round form for easy squeezing. 7. 7. Squeeze the rounded dough into the shape of a cloth dampened with water. ## Provider Information provider : Nakatsugawa Tourist Association ![Image](Not found)" "# Morokozushi ｜ Our Regional Cuisines **Cuisine Name**: Morokozushi **Region**: Our Regional Cuisines ## Main Lore Areas The Seino region ## Main Ingredients Used Moroko and Vinegared rice ## History, Origin, and Related Events “Morokozushi“ is made by filling a sushi box with vinegared rice, topping it with sweet and spicy simmered “moroko”, and making this into pressed sushi. It is a local dish with a simple flavor that is valued as a hospitality dish for New Year's Day and festivals and is eaten not only in the Seino region but also in the northwestern part of Aichi Prefecture.“Moroko” is a freshwater fish that belongs to the Cyprinidae family and grows to about 10 cm in length as an adult. It is said that it is easier to eat morokozushi if smaller moroko is used.The Seino region, which was nurtured by the three Kiso rivers (Kiso River, Nagara River, and Ibi River), was a network of riverside villages until the land infrastructure was developed after the war, and river fish such as crucian carp, carp, moroko, eel, catfish, etc. were plentiful. A food culture that utilized them developed and is still loved by people today. ## Opportunities and Times of Eating Habits It was made in each household as a dish to serve guests for festivals, New Year's Day, memorial services, and other occasions when many people gathered together. Nowadays, it is less often made due to decreased catches and people no longer being interested in river fish, but it is still eaten as a nostalgic dish on special occasions. ## How to Eat Cook rice with sake and kombu, and once it is cooked, mix it with seasonings to make vinegared rice. Lay out haran in a wet sushi box, and from the bottom, layer vinegar rice, moroko, and haran in order. Place a weight on top. After two to three hours, remove the sushi from the box and cut it into appropriately sized pieces of appropriate size.Moroko is made by boiling it down with sugar, soy sauce, sake, and ginger until it turns a golden brown color. ## Efforts for Preservation and Succession In addition to being sold at some supermarkets around the traditional places, it can also be purchased year-round at roadside stations that sell local agricultural products and specialty products, as well as river fish specialty stores. ## Ingredients - Polished rice: 4 cups - Sake: 2 tbsp. - Dashi kombu: 10cm - [A] Vinegar: 80ml - [A] Sugar: 5 tbsp. - [A] Salt: 1／2 tsp. - Moroko tsukudani: 200g - Haran: 8 to 12 leaves ## Recipe 1. 1. Wash the rice, add water (not listed in the ingredients), sake, and kombu, and cook. Combine the seasonings from [A] and add to the cooked rice to make vinegared rice, then let it cool. 2. 2. Wet a sushi box, line it with haran in line with the bottom board, add the vinegared rice from 1, flatten it, and arrange the moroko to cover it entirely. Cover it entirely with haran, and place a weight on top for two to three hours. 3. 3. Remove the sushi from the box and cut into 12 to 18 pieces. ## Provider Information provider : Gifu Prefecture School Nutritionist Association ![Image](Not found)" "# Nezushi ｜ Our Regional Cuisines **Cuisine Name**: Nezushi **Region**: Our Regional Cuisines ## Main Lore Areas Gero City located in the middle of the Hida Region, Central Mino Region ## Main Ingredients Used Rice, Malted rice, Radish, Carrots and Salted trout ## History, Origin, and Related Events “Nezushi” is a type of flavorful fermented sushi that has been a delicacy as a New Year’s dish in the Central Hida Region since long ago. “Nezushi” written in Chinese characters also expresses the meaning, a dish that is made and set aside to rest (i.e. ferment). The winters of the Hida Region were cold and severe, and there was a lack of fresh vegetables and basic food, so people cured, dried, and fermented their food. A culture of food preservation took root, and thus nezushi became a familiar dish among the people.When December arrives, every household prepares salted trout and malted rice, then begins to thoroughly cure the nezushi. The person preparing the nezushi adds malted rice to regular rice, and mixes in the trout, radish, and carrots. Then, it is set aside to cure for about 15 to 20 days―after which it is ready. Varieties of fermented sushi exist all across Japan, and while many people don’t like their peculiar taste, it is said that nezushi has a sweet and sour flavor that is mild and easy to eat. ## Opportunities and Times of Eating Habits Nezushi is both a delicacy and an essential dish of the New Year that can leave people feeling unfulfilled without it. It also can taste different depending on the household; for example, some replace trout with mackerel, while others use vinegar rice, or it could be the way they slice the ingredients. ## How to Eat Remove the bones from the salted trout and cut it into small pieces, then rub the radish and carrots in salt, allow the cooked rice to cool slightly before you mix it with the malted rice. Mix together all the ingredients and let it cure thoroughly from about 2 weeks to 20 days. One thing to look forward to is a slightly different taste each time, even when the same person makes the nezushi. This is due to changes in temperature and ingredients which alter the fermentation properties. ## Efforts for Preservation and Succession Although it has become less common to make nezushi at home, it is on display at supermarkets and delicatessens. Furthermore, from around December through March, you can buy it at shops that have local vegetables or specialty products, at roadside stations, or even try it at some restaurants. ## Ingredients - Radish: 120g - Carrots: 16g - Ginger: Just a little - Malted Rice: 50g - Rice: 100g - Salted Trout: 56g - Salt: Just a little ## Recipe 1. 1. Remove the bones from the salted trout and cut it into small pieces. Finely chop the ginger. 2. 2. Cut the radish and carrots into fine strips, and rub them in salt. 3. 3. Cook the rice as normal, let it cool slightly, then mix in the malted rice. 4. 4. Mix together all ingredients from steps one through three. Serve after letting it cure for around two weeks. ## Provider Information provider : The School Nutrition Association of Gifu Prefecture ![Image](Not found)" "# Otoshi no Gottso ｜ Our Regional Cuisines **Cuisine Name**: Otoshi no Gottso **Region**: Our Regional Cuisines ## Main Lore Areas Chuno, Tono, and Hida areas ## Main Ingredients Used Tofu, Shredded kelp, and Root vegetables such as Daikon radish, Carrot, and Taro ## History, Origin, and Related Events ""Otoshi no Gottso"" is eaten throughout Gifu Prefecture from New Year's Eve on December 31st to the third day of the New Year. It has been handed down under various other names depending on the region, such as ""Toshikoshi Ryori,"" ""Toshikoshi-ni,"" and ""Otoshikoshi."" A large pot of Otoshi no Gottso is made at a time and reheated before eating to give the kitchen appliances and utensils a rest on New Year's Day, so the family can relax together. Root vegetables such as daikon radish and carrot are usually simmered in dashi broth, but the types of simmered vegetables, the way they are cut, and the dashi broth itself vary depending on the region and household. However, ""ito-konbu"" (shredded kelp) is always included regardless of the region because it symbolizes the hope to ""live a long and thin life."" In the past, before New Year's cuisine as we know it today, this dish was considered a delicacy and is said to have been eaten as an offering to the gods and Buddha to express gratitude for a healthy past year and to wish for a prosperous new year. ## Opportunities and Times of Eating Habits Otoshi Gottso is made in a large pot at the end of the year on December 31st, then simmered and eaten repeatedly not only on New Year's Day but also on the first three years of the new year. It is still a popular and indispensable Near Year's dish in every household today. ## How to Eat The ingredients added and how they are cut differ depending on the household and region, but it can include daikon radish, carrot, taro, blanched burdock, konjac, dried sardine, tofu, and rehydrated shredded kelp, which are simmered in dashi broth and additional seasonings. In some regions, it is eaten along with whole dried sardines, because the smoke produced while grilling them is said to drive away the bad memories of the past year. ## Efforts for Preservation and Succession In addition to being made in households every year to welcome the new year, it is also served for school lunches to educate students about local foods and the regional cuisine. ## Ingredients - Daikon radish (Cut into chunks): 200g - Carrot (Cut into chunks): 60g - Burdock (Cut into rectangles): 40g - Taro (Cut into chunks): 80g - Konjac block (Cut into chunks): 60g - Fried tofu pouch (Cut into large pieces): 20g - Shredded kelp: 12g - Firm tofu (Cut into large rectangles): 80g - Dried sardine: 10g - Water: 480g - Soy sauce: 20g - Sake: 8g - Hon mirin: 8g ## Recipe 1. 1. Blanch the konjac, then make dashi broth with the dried sardines and water. 2. 2. Put the dashi broth into a pot and sprinkle in the burdock, then add daikon radish, carrot, taro, konjac, and fried tofu pouch, then spread the shredded kelp on top. 3. 3. Spread the tofu on top of the kelp, then add the seasonings and simmer. ## Provider Information provider : Gifu School Nutritionists Association ![Image](Not found)" "# Hoba Miso (Magnolia Leaf Miso) ｜ Our Regional Cuisines **Cuisine Name**: Hoba Miso (Magnolia Leaf Miso) **Region**: Our Regional Cuisines ## Main Lore Areas Hida/Takayama region ## Main Ingredients Used Hoba, miso ## History, Origin, and Related Events This dish is prepared by spreading homemade koji miso paste onto hoba (magnolia leaves), which are then grilled. This dish is said to pair well with rice, and is also an excellent accompaniment to sake. Magnolia trees are large deciduous broad-leaved trees which can be found in mountains throughout Japan. Because hoba has antibacterial properties, it can be wrapped around foods to preserve them, and can enhance flavors by imparting its pleasant aroma.While there are various theories surrounding its origin, the use of magnolia leaves as food is said to have started in the Hida region, which enjoyed a propsperous forest industry. The woodsmen (called “somabito”) were said to have used the leaves as plates to grill miso when they worked up in the mountains. The practice later spread to common households, and by the 1960s hoba leaves began to be sold as souvenirs. ## Opportunities and Times of Eating Habits In autumn, the fallen browned magnolia leaves are collected and preserved before winter, to be used to prepare Hoba Miso. According to tradition, in the Hida and Takayama regions―said to be the birthplace of this dish, where the winters are so cold and harsh that food supplies would often freeze―people would lay magnolia leaves upon the hearth fire, to cook pickles, miso, and other foods. ## How to Eat Hoba Miso is enjoyed by spreading miso paste on a leaf, and eating it as it grills upon the fire. The best method of grilling Hoba Miso is over charcoal, but a hotplate or frying pan―methods which bring out the delicious fragrance of hoba― can be used as well.Today, we see other variations of Hoba Miso, in which different ingredients are spread upon the leaves instead of miso―such as Hida Beef, mushrooms, and green onions. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Hoba Miso is available at souvenir shops and specialty product stores throughout the prefecture, and is certified by the city of Takayama as “Made By Hida Takayama.” The product is actively promoted within and outside Takayama. ## Ingredients - Local miso: 100 g - Green onions: 80 g - Shiitake mushrooms: 80 g - Hoba (magnolia leaves, brown): 1 sheet ## Recipe 1. 1. Slice the green onions diagonally. Remove the stems from the shiitake mushrooms, and cut into thin strips. 2. 2. Place a grill onto a shichirin (portable charcoal stove), and then lay the hoba atop the grill. Spread the miso, green onions and shiitake mushrooms upon the leaf, grill and enjoy. ## Provider Information provider : Recipe provided by: Gifu Prefecture School Nutritionists Association ![Image](Not found)" "# Carp Miso ｜ Our Regional Cuisines **Cuisine Name**: Carp Miso **Region**: Our Regional Cuisines ## Main Lore Areas Seino Region ## Main Ingredients Used Crucian carp, soybeans, soybean miso, coarse grain ## History, Origin, and Related Events “Carp miso,” made by simmering unglazed crucian carp with miso, coarse grain, and soybeans. Within the prefecture, Seino, the basin of the Kiso Three Rivers (the general term for the Kiso, Nagara, and Ibi rivers flowing through the Nobi Plains), is the primary locale for the dish. Outside of Gifu, it is eaten in the Owari region of Aichi Prefecture, Nagashima Town in Mie Precture’s Kuwana City, and Kisomisaki Town. “Soybean miso,” also called “Tokai red miso,” is an irreplaceable seasoning in the Tokai region and is used to make carp miso. In addition, soybean miso contains more beans than other miso, thus containing more proteins and other umami components (glutamic acid). Combined with its relatively strong smell, soybean miso is more than suitable as an ingredient in crucian carp cuisines. ## Opportunities and Times of Eating Habits The Seino region, home to the Kiso Three Rivers, is famous for river fish dishes, and aside from crucian carp, people also eat other river fish like catfish, common carp, and moroko. In the season when many fish are caught, they are preserved and stored as food for the winter, adding color to the dining table in the cold months. Carp miso is one such dish. ## How to Eat After removing the scales and innards, grill the carp unglazed then boil for a while with rehydrated soybeans. Then, simmer with coarse grains, soybean miso, and sake. Cooking is finished once the meat is tender and the bones are soft. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Between November and April, it can be bought at supermarkets, roadside stations, and specialty shops that sell Seino regional products. ## Ingredients - crucian carp (medium sized): 1 - soybeans: 50g - soybean miso: 100g - coarse grain: 100g - sake: 20g ## Recipe 1. 1. Remove the scales and innards from the carp. Wash thoroughly then grill unglazed. 2. 2. Reintroduce water to the soybeans and add in 1, then add enough water to cover the carp and simmer for some time.If lye is produced, remove the lye. 3. 3. Add the soybean miso, sake, and coarse grain and simmer over low heat. Simmer until thick, moving the pot occasionally to prevent the miso from burning. ## Provider Information provider : Recipe Provider: Gifu Prefecture School Dietitian Association ![Image](Not found)" "# Gohei-mochi ｜ Our Regional Cuisines **Cuisine Name**: Gohei-mochi **Region**: Our Regional Cuisines ## Main Lore Areas Tono Region, Hida Region ## Main Ingredients Used Polished rice, walnuts, white sesame, peanuts, soy sauce or miso ## History, Origin, and Related Events A local dish made by shaping mashed rice around a skewer, dipping it in sauce, and grilling it. It is mainly eaten in the Kiso and Ina regions of Nagano Prefecture, the eastern part of the Tono region of Gifu Prefecture, and the Mikawa region of Aichi Prefecture.It is said to have originated in the mid-Edo period, when lumberjacks in and around the Kiso area, located between the Central Alps and the Ontake mountain range in Nagano Prefecture, used to eat rice that was shaped around wood pieces from cut lumber, which was grilled on a bonfire and seasoned with miso paste. Eventually, gohei-mochi came to be offered to the gods to pray for safe work in the mountains, and was also used as offerings and eaten at harvest celebrations and other festive occasions.It is generally held that the name was derived from its resemblance in shape to a gohei, a small oval shaped paper money offered to the gods, but there is also a theory that it was first served to soldiers by a Mino native named Gohei during the Battle of Kawanakajima between Shingen Takeda and Kenshin Uesugi in the mid-16th century. ## Opportunities and Times of Eating Habits Gohei-mochi is made from newly harvested rice after the fall harvest, and offered to the gods to express gratitude for the harvest as well as to pray for a bountiful harvest next year, on top of filling people’s stomachs. In addition to being served as offerings, gohei-mochi is also a popular meal during the busy farming season, and in the Ena and Nakatsugawa areas, it is served to guests.Today, it is sold mainly at holiday resorts as a local dish that can be easily enjoyed by tourists as well as locals, and it is popular among locals as well as visitors from outside the prefecture. ## How to Eat The shape of gohei-mochi varies from region to region and from household to household, and they can be found in the shape of a straw sandal, a flattened dumpling, or a round dumpling. There are three types of sauce: miso-flavored, soy sauce-flavored, and a mixture of the two. Gohei-mochi is generally eaten with soy-sauce flavored sauce to the north of the Nakasendo and with miso-flavored sauce to the south, with scattered areas in between where it is eaten with a mixture of the two.Walnuts and peanuts are popularly used as the secret ingredient for the sauce, but “hebo”, the larvae of the common Asiatic yellowjacket wasp, is used in some areas of the Tono region. One of the charms of gohei-mochi is that each person who makes it comes up with their own unique taste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Gohei-mochi is often sold at specialty stores, service areas, roadside stations, and snack stores at tourist spots in Gifu prefecture. Gohei-mochi kits that can easily be made at home are also sold as souvenirs. ## Ingredients - Polished rice: 320g - 【Sauce】 Peanuts: 24g - 【Sauce】 Walnuts: 12g - 【Sauce】 White ground sesame: 40g - 【Sauce】 Roasted white sesame: 2g - 【Sauce】 Dark soy sauce: 64g - 【Sauce】 Caster sugar: 80g - 【Sauce】 Refined sake: 24g - 【Sauce】 Mirin (with alcohol): 32g - Skewers: As needed ## Recipe 1. 1. Cook rice and grind it with a wooden pestle to a sticky consistency. Shape the rice into balls. Pass a skewer through the center of the balls of rice and shape the rice into straw sandal-shaped balls around the skewer. 2. 2. Grill the rice in 1 until lightly browned. 3. 3. Grind the peanuts and walnuts. Mix the ingredients for the sauce and simmer. 4. 4. Dip 2 in the sauce from 3 and grill again. ## Provider Information provider : Recipe provided by: Gifu Prefecture School Nutritionists Association ![Image](Not found)" "# Fermented Sweetfish Sushi ｜ Our Regional Cuisines **Cuisine Name**: Fermented Sweetfish Sushi **Region**: Our Regional Cuisines ## Main Lore Areas Gifu City ## Main Ingredients Used Sweetfish, rice, salt ## History, Origin, and Related Events “Fermented sweetfish sushi,” a preserved sweetfish dish, is a fermented food made by stuffing sweetfish full of freshly cooked rice and pickling it in a barrel for about two months. Salt, sweetfish, and rice are pickled with the help of bacteria, and the meal provides a valuable source of protein in the winter and increases the shelf life of the seasonal fish.The first thing that comes to one’s mind upon thinking of sweetfish in Gifu is cormorant fishing, with a history said to be over 1300 years old. “Nagara River Cormorant Fishing'' was supposedly used by Oda Nobunaga to convey hospitality. In the Edo period, sweetfish caught while cormorant fishing was used to make ayu-zushi (fermented sweetfish sushi) and presented to the Tokugawa Shogunate family. Today, the road along which the ayu-zushi was transported is called Ayu-zushi Highway, or Sushi Highway. ## Opportunities and Times of Eating Habits The sweetfish that stay upstream during the summer and move downstream in the fall to spawn are called “ochiayu,” and are often used to make fermented sweetfish sushi. In particular, “roe-containing sweetfish” are highly valued, and it’s said that the umami from its internal organs make it milder and easier to eat. After maturation has been reached, the fish can be enjoyed throughout the year. The fishermen families in which the manufacturing techniques have been passed down still pass the meal along to people they’re indebted to on New Year’s Day. ## How to Eat Around September, the ochiayu are cut open and marinated in salt for about 2 months. The salt is removed in early December and the stomach of the fish is filled with freshly cooked rice. In a prepared wooden bucket, pickle the rice-stuffed sweetfish in 3-4 layers, cover the bucket with a bamboo skin, then place a stone weight on the lid and allow the fish to ferment naturally. The fish completes maturation after roughly two months, with the help of lactic acid bacteria. While male sweetfish are often used, female sweetfish holding eggs are said to be exceptional, with a mellow taste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)While not commonly made these days, it can be enjoyed throughout the year at certain restaurants in Gifu City. In 2015, the Satokawa system and the upper and middle portions of the Nagara river, where the culinary tradition of fermented sweetfish sushi has been cultivated, was named the “Ayu of Nagara River” and was recognized as a Globally Important Agricultural Heritage System. ## Ingredients - Sweetfish: preferred amount - Salt: moderate amount - Rice: moderate amount - Water: moderate amount ## Recipe 1. 1. Wash the ochiayu (sweetfish that spawn downriver in autumn) thoroughly, then open the stomach and remove the innards. 2. 2. Pickle the sweetfish in salt to remove water from the body. Put the sweetfish in tupperware and layer salt on top, then cover and store in the refrigerator (about 1 month). 3. 3. Remove the salt thoroughly under running water, then dry in the shade. Once dried, fill the belly with cooked rice. 4. 4. Wash cooked rice and place on the bottom of a bucket. Place the rice-filled sweetfish on top, then, without leaving any gaps, cover the sweetfish with more rice. (2 months to 1 year) ## Provider Information provider : The Best of Gifu ![Image](Not found)" "# Myogabochi ｜ Our Regional Cuisines **Cuisine Name**: Myogabochi **Region**: Our Regional Cuisines ## Main Lore Areas Kitagata Town, Gifu City ## Main Ingredients Used Wheat Flour, Broad Beans, Myoga Leaves ## History, Origin, and Related Events “Myogabochi” is a local confection with a simple flavor made by wrapping bean paste made from broad beans in a skin made from wheat flour, then wrapping it in myoga leaves.Bochi refers to “mochi,” and in general, dumplings made with glutinous rice are called “mochi.” Around the area where myogabochi is tradition, however, kneaded wheat flour is called “bochi.”It’s said that each household would make myogabochi during early summer, when the leaves of myoga ginger grow lush, and enjoy them as a snack during breaks from rice planting and other agricultural tasks. In the past they were also known as “field planting bochi (tanue bochi)” or “field break bochi (nokyuumi bochi).”The myoga leaves essential for making myogabochi have antimicrobial properties, making them suitable as portable snacks during the perishable early summer to summer season. This reflects the wisdom of our ancestors from an era before refrigeration and food preservation devices were available. Additionally, the broad beans used for the bean paste contain iron and protein, making it an ideal snack for replenishing energy and healing fatigue during agricultural work. ## Opportunities and Times of Eating Habits “Myogabochi” is made while myoga leaves are in season from early summer to autumn. Since this is a very busy time for agricultural work, people would take breaks and sit along the ridges of rice paddies or on the side of the fields, laying out straw mats (mushiro) to take a rest. It’s said that during these breaks they enjoyed myogabochi as a snack. ## How to Eat Take broad beans that have been soaked in water, boil them until soft, and add sugar to make a bean paste. Add water, sugar, and salt to wheat flour and knead it to make the skin. After wrapping the bean paste in the skin and shaping it into a round shape, wrap it in myoga leaves and steam it.It can be made from June to October when myoga leaves are in season, but it’s said that the earlier in the season you make it, the better the fragrance of the myoga leaves. Some regions mix in rice flour in addition to wheat flour for the “bochi” part that wraps the broad bean paste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It’s sold at confectioneries around the area around June every year, attracting tourists from inside and outside the prefecture.Also, various initiatives are being implemented in schools, kindergartens, and nursery schools, including hands-on learning experiences in making myogabochi and cooking events for tourists. ## Ingredients - [Bean paste] broad beans: 90g - [Bean paste] sugar: 50g - [Bean paste] salt: A little - [Bean paste] water: 170cc - [Bean paste] myoga leaves: Appropriate number - [Skin] wheat flour: 120g - [Skin] sugar: 10g - [Skin] salt: A little - [Skin] water: 20cc ## Recipe 1. 1. Wash the broad beans well and soak in 170cc of water for 3 hours. 2. 2. Heat until boiling. 3. 3. Put the broad beans in a colander, wash them, change the water, and simmer over medium heat until soft (about 20 minutes). At that time, add water if it seems there isn’t enough water. 4. 4. Add sugar and simmer over low heat until you can see the bottom of the pot. Add a little salt before turning off the heat. 5. 5. When it cools down, roll it into a ball of an appropriate size (about 25g). 6. 6. Add sugar and salt to the wheat flour and mix well. 7. 7. Boil 20cc of water and knead the flour while adding water little by little. Let it rest for about 30 minutes after kneading. 8. 8. Take the kneaded skin (about 25g) in your hand, spread it out, then add the bean paste and wrap it. 9. 9. Wrap in myoga leaves and steam in a steamer for 8–9 minutes. ## Provider Information provider : Recipe provided by: Gifu Prefecture School Dietitian Association ![Image](Not found)" "# Hebo meshi ｜ Our Regional Cuisines **Cuisine Name**: Hebo meshi **Region**: Our Regional Cuisines ## Main Lore Areas Tono area ## Main Ingredients Used Hebo (black hornet, also called local bee), rice ## History, Origin, and Related Events A local dish of Ena City and the surrounding area using the larvae of hebo (black hornet, a bee about 2 cm in length that nests in the ground). High in protein and calories, hebo was a valuable source of protein in this region far from the sea, and was served as a treat to important guests as well as to promote the health of the local residents.The culture of eating hebo is flourishing in the mountainous areas from Shinshu to Okumikawa. In the ""Souzan's Book of Wonders"" (Miyoshi Souzan, 1850) written in the Edo period, there is already a description of the eating of ""hebo-meshi,"" rice mixed with rice, seasoned with bee larva and soy sauce, in Mino and Shinano provinces, indicating that it was a long-standing food custom.In addition to hebo-meshi, there are other hebo dishes, such as sweetened rice cakes with a savory texture and hebo gohei-mochi, which have been passed down from generation to generation as a secret local cuisine. ## Opportunities and Times of Eating Habits Generally, the larvae and other larvae are caught and eaten in the fall, when the nests of black wasps are growing large. Depending on the region and cuisine, not only larvae but also adults are eaten by roasting them. ## How to Eat The main way to eat the larvae is to cook them in a sweet and spicy sauce made of sugar, soy sauce, and sake.Hebo rice cooked with sweetened soy sauce, rice, and soy sauce, and gohei-mochi (rice cakes) made by rubbing sweetened soy sauce into the sauce are also typical ways to eat hebo. ## Efforts for Preservation and Succession Although it has decreased in number, it is still made at home, and can be tasted at restaurants in the Tono area, and can also be purchased on the Internet.Kushihara in Ena City holds a ""hebo nest contest"" every November. Hebo lovers gather from all over Japan to compete in the weight of their prized hebo nests. On the day of the event, hebo dishes and hebo nests are sold. ## Ingredients - Polished rice: 400g - bee larva: 100g - Sugar: 5g - Soy sauce: 8g - Sake: 5g - Mirin: 5g - Oil: 1g ## Recipe 1. 1. Saute bee larva in oil until all the water is absorbed. 2. 2. In a saucepan, bring sugar and soy sauce to a boil. 3. 3. Add the fried bee larva to the simmering seasoning and toss to coat. 4. 4. Mix into the cooked rice. ## Provider Information provider : Gifu School Nutritionists Association ![Image](Not found)" "# Ayu zosui ｜ Our Regional Cuisines **Cuisine Name**: Ayu zosui **Region**: Our Regional Cuisines ## Main Lore Areas Chuno area in the Kiso River basin, Gifu area in the Nagara River basin, and Saino area in the Ibi River basin ## Main Ingredients Used sweetfish, cooked rice ## History, Origin, and Related Events Ayu zosui is made by quickly simmering ayu fish, which has been grilled to a golden brown and fragrant, in rice and soup stock.It is said that in the old days, it was one of the ways to enjoy ayu fish that had been damaged during the catching process and was no longer marketable as it was.In Gifu Prefecture, which has many clear streams such as the Kiso, Nagara, and Ibi Rivers, ayu fishing is active from around June to October each year.There are two methods of fishing for ayu: tomozuri and fish weir fishing. On the other hand, ""fish weir fishing"" is a traditional fishing method in which ayu fish are caught by constructing wooden or bamboo sled-like platforms in the river.There are many ""sightseeing weirs"" near major rivers in Gifu Prefecture, which attract many tourists during the ayu fishing season. These are where fish weirs are fished and where restaurants are set up to serve freshly caught ayu fish.Ayuyu zuusui is often served as a topping for ayu dishes served at the fish weirs and other restaurants that serve ayu dishes. ## Opportunities and Times of Eating Habits Ayu zosui is served as the last dish in a typical summer ayu dish.It is said that the unique flavor of the ayu fish and the light taste of the soup make it ideal for those who have a poor appetite. ## How to Eat The guts of the ayu fish are removed and the fish is broiled, then boiled in water with rice and soup stock to taste. It was also a useful way to use cold rice. ## Efforts for Preservation and Succession At ""Kanko yana"" located along the major rivers flowing through Gifu Prefecture, one can enjoy ayu fish soup and various other ayu dishes during the ayu season.Ayu zosui (sweetfish soup), made from ayu fish from the Nagara River and Koshihikari rice produced in Gifu, has been commercialized and is sold at some roadside stations and souvenir stores, and is also available on the Internet. ## Ingredients - Cooked rice: 240g - sweetfish: 2 medium - dashi stock: 8 cups - green onion: a pinch - yuzu: a pinch - salt: 1 1／2 tsp. - soy sauce: 1 tsp. ## Recipe 1. 1. Remove guts from sweetfish and broil until cooked through. Remove head and bones. 2. 2. Rinse cooked rice in water to remove the sliminess. 3. 3. Add salt to dashi stock and bring to a boil. 4. 4. Add sweetfish and rice, bring to a boil, add soy sauce and turn off the heat. 5. 5. Cut the green onion and yuzu into thin strips. If desired, soak the shredded leeks in water for 5 to 10 minutes to make sarashi leeks. 6. 6. Unwrap the sweetfish and add the sarashi leeks and shredded yuzu. ## Provider Information provider : Gujo City Council of Dietary Improvement Promoters ![Image](Not found)" "# Karasumi ｜ Our Regional Cuisines **Cuisine Name**: Karasumi **Region**: Our Regional Cuisines ## Main Lore Areas Tono area ## Main Ingredients Used Rice flour, sugar ## History, Origin, and Related Events Karasumi is said to have been made in the Tono region around the end of the Edo period for the Peach Festival.""Karasumi"" is a well-known delicacy made from salted and dried ovaries of mullet and other fish, but this is a Japanese confectionary made from kneaded rice flour and steamed. The characteristic feature of karasumi is its mountain-shaped cross section. The two peaks of the mountain are the most common, but in rare cases there are three. It is said that the mountain shape was created to imitate Mt. Fuji in the hope that the child would be the happiest in Japan.There are various theories as to the origin of the name. One theory is that the name was derived from the fact that karasu, a luxury delicacy, was so precious in this region, which is far from the sea, that it was replaced by a confection similar in shape to it. The other theory is that the name is derived from its similarity in shape to the Chinese ink stick, which served as both a paperweight and a tin in the Tang Dynasty. ## Opportunities and Times of Eating Habits In the Tono region, it is popular as an offering for the Peach Festival and as an everyday sweet.""Gandochi"" is a rare event held in some areas during Hinamatsuri (Girls' Day), in which children visit houses in the community, asking to see ""Ohinasama"" (dolls) and receive sweets from them. In the old days, ""karasumi"" was served to the children at this ""gando-uchi. Today, karasu can be purchased throughout the year at direct sales of agricultural products in the Tono area, at roadside stations, and on the Internet. ## How to Eat Rice flour is kneaded with sugar, made into sticks, placed in a special wooden mold, and steamed for 15 to 30 minutes after unmolding. The standard color is white, but there are many variations, such as using brown sugar instead of sugar, or kneading mugwort, walnuts, sesame, adzuki beans, etc. into the dough. ## Efforts for Preservation and Succession In Ena City, the cooking process is introduced on video on the Internet in an effort to pass down the tradition. In addition, it has appeared on school lunch menus at elementary schools in the city as a way of learning about local production for local consumption and local cuisine. ## Ingredients - Rice Flour (Roughly ground): 330g - Boiling water: 300cc - [mugwort Karasumi] Japanese mugwort: 130g - [mugwort Karasumi] Sugar: 100g - [mugwort Karasumi] salt: A pinch - [White Karasumi] Sugar: 100g - [White Karasumi] salt: A pinch - [Brown sugar Karasumi] Brown sugar: 100g - [Brown sugar Karasumi] salt: A pinch ## Recipe 1. 1. Pour boiling water into rice flour, stir quickly and evenly, and steam in a steamer for 30 minutes. 2. 2. Divide 1 into 3 equal portions, and add the ingredients to each portion about 4 times, kneading patiently until the dough becomes glossy and does not stick to the hands. 3. 3. Divide each of 2 into 3 equal portions and form into shapes. (If you do not have a mold, place the sticks on a bamboo peel and press down on the top with chopsticks to form the shape.) 4. 4. Steam in a steamer for 5 minutes. Allow to cool before cutting into pieces and eating. ## Provider Information provider : Ena City Dietary Improvement Liaison Council ![Image](Not found)" "# Keichan ｜ Our Regional Cuisines **Cuisine Name**: Keichan **Region**: Our Regional Cuisines ## Main Lore Areas Gujo City, Gero City, southern Takayama City ## Main Ingredients Used Chicken, cabbage, onion, miso ## History, Origin, and Related Events Chicken and vegetables are mixed with a special sauce and stir-fried, although the seasoning varies from region to region and from household to household.It is said that it was first made around 1950, imitating Genghis Khan, which was eaten in some regions of Gifu Prefecture. Later, from around 1960, local butcher stores and izakaya (Japanese-style pubs) began to make their own improvements, giving birth to chicken chan with a rich regional flavor in many different regions.It is said that chicken chow was first eaten as a valuable source of protein after the chickens that were kept in each household stopped laying eggs, and at that time, it was a treat to be enjoyed on special occasions.Some say that the name ""keichan"" comes from the fact that grilled pork hormone is called ""tonchan (pig-chan),"" while others say that the name ""keichan"" came from ""keijan (chicken sauce),"" a combination of ""chan"" meaning ""to mix"" and ""jan (sauce),"" and ""keichan. ## Opportunities and Times of Eating Habits When chicken was a precious foodstuff, it was a dish for special occasions such as when there were important guests or when relatives gathered for the Obon or New Year's holidays. Nowadays, it is a familiar local dish that can be prepared with easily available ingredients and seasonings, and can be enjoyed all year round in homes and many restaurants. ## How to Eat Chicken, cabbage, bean sprouts, and seasonal vegetables are tossed with a special sauce and grilled on a griddle or in a Genghis Khan pot. The seasoning and preparation of ""Chicken Chan"" varies from region to region, from home to home, and from restaurant to restaurant, such as miso, soy sauce, and salt flavors. ## Efforts for Preservation and Succession In the Meiho area of Gujo City, the ""Meiho Chicken Chan Study Group"" has produced a map introducing restaurants where local chicken chan can be tasted, served at local events and functions, and contributed to the promotion of Gujo City as a tourist resource. They also appear at gourmet events throughout Japan.In addition, to make it easy to eat at home, chicken marinated in a special sauce is sold at direct sales of agricultural products, restaurants, and on the Internet. ## Ingredients - Chicken breast (bite-size): 200g - Mixed miso: 32g - Sake: 6g - Light soy sauce: 8g - garlic: 6g - Cabbage: 200g - carrot: 40g - Green bell pepper: 20g - Vegetable oil: 6g ## Recipe 1. 1. Grate garlic. 2. 2. Season chicken with ""mixed miso, sake, light soy sauce and grated garlic. 3. 3. Cut cabbage into chunks, carrot into thin strips, and green pepper into thin strips. 4. 4. Heat oil in a frying pan, add seasoned chicken and fry, then add cabbage, carrot and green pepper. ## Provider Information provider : Gifu School Nutritionists Association ![Image](Not found)" "# Hoba zushi ｜ Our Regional Cuisines **Cuisine Name**: Hoba zushi **Region**: Our Regional Cuisines ## Main Lore Areas Southern Hida region to Chuno region ## Main Ingredients Used rice, magnolia leaves, vinegar ## History, Origin, and Related Events It is a traditional early summer dish made by wrapping vinegared rice in the leaves of a magnolia tree, and has been eaten as a feast during the farming holidays such as rice planting.In the area where it has been handed down from generation to generation, there is always a magnolia tree planted in the garden or in the surrounding area, with large leaves growing thickly. The leaves of the magnolia tree are believed to have antifungal properties as well as bactericidal properties. In particular, the enzyme ""hinokitiol"" contained in the leaves has high antibacterial properties, and together with the vinegar used in rice vinegar, it was very useful during the planting season when food products were likely to spoil due to the high temperature and humidity.The use of magnolia leaves made it possible to eat without chopsticks and without soiling one's hands, so it is said to have originated as a portable food for mountain work and busy farming seasons. The first time, however, it was a simple dish of salted salmon from the Hokuriku region, made with vinegared rice, and topped with salmon. ## Opportunities and Times of Eating Habits The season for hoba-zushi is from May to August because of the color and fragrance of the leaves of the magnolia tree.In Higashishirakawa Village, located in the Chuno region of Gifu Prefecture, rice paddy farming was carried out by neighbors in a joint effort called ""yui"" until the mid-Showa period. When rice planting was requested by neighbors, hoba-zushi was served for lunch as it could be prepared the day before and was easy to clean up afterwards as no dishes were needed. ## How to Eat In the Tono area, many households wrap the sushi rice with seven or eight colorful ingredients such as candied river fish, vinegared mackerel, egg, red ginger, etc., before placing them on top, while in the Hida area, some households prefer a lighter taste and simply use myoga and sushi rice.There are various ways to wrap the leaves, such as simply folding the leaves in half or wrapping them in a square shape. ## Efforts for Preservation and Succession In addition to being used as a school lunch menu item at schools, kindergartens, and nursery schools throughout the prefecture, Ena City is making efforts to pass on the tradition by showing a video of the cooking process on the Internet.Every year, from mid-May to July, it is sold at direct sales of agricultural products in the Tono area and surrounding areas, and can also be tasted at restaurants. ## Ingredients - Cooked rice: 3gou - [A] Vinegar: 30cc - [A] Sugar: 60g - [A] Salt: 1 tsp. - Carrot: 20g - [B] Dashi stock: 50cc - [B] Sugar: 1 tsp. - [B] White soy sauce: 1 tsp. - burdock root: 30g - [C] Dashi soup stock: 150cc - [C] Sugar: 2 tsp. - [C] soy sauce: 1 tsp. - dried shiitake mushroom: 4 pieces - [D] Dashi broth: 70cc - [D] Sugar: 1 1／2 tsp. - [D] Dark soy sauce: 1 1／2 tsp. - lotus root: 30g - [E] Dashi stock: 50cc - [E] Sugar: 1 tsp. - [E] Vinegar: 1 tbsp. - Zakko (dried baby sardines): 30g - red ginger: a pinch - magnolia leaves: 12 leaves ## Recipe 1. 1. Wash rice 1 hour before serving. 2. 2. Since Sushi rice should be a little hard, cook with a little less water, steam, and transfer to a sushi tub while still hot. Mix the seasonings in [A] to make vinegar and pour it over the rice (reserving some of the rice). Using a wooden ladle, mix rice in a cutting motion (mix quickly so as not to make the rice sticky. (Mix quickly so as not to make the rice sticky. Adjust the amount of mixed vinegar to taste.) 3. 3. Cut carrots into 3 cm lengths, cut into strips, and simmer in [B] seasoning (simmer over low heat for about 10 minutes, until a little of the cooking liquid remains). Cut burdock root into 3 cm lengths, drain, and simmer in soup stock (about 10 minutes over low heat after it comes to a boil, until a little of the broth remains). Soak dried shiitake mushrooms in water, cut into thin slices, and season with seasoning [D] to taste. Wash, peel and thinly slice lotus root, soak in vinegar water as described in 【E】, drain and make vinegared lotus root. Soak the radish in the reserved vinegar (when boiling down the vinegar, soak the radish after it cools down). When burdocks become soft, you may add carrots and season them together). 4. 4. Wash and wipe well the magnolia leaves and cut off a little of the branch side. 5. 5. Mix the ingredients from 3 with the vinegared rice, place on top of the magnolia leaves before it cools, add a little red ginger, and place in a hitsu or bowl, stacking them on top of each other, and weigh them down with a plate or other weight so that the magnolia leaves can smell the aroma. ## Provider Information provider : Gujo City Council of Dietary Improvement Promoters ![Image](Not found)" "# Shizuoka Oden ｜ Our Regional Cuisines **Cuisine Name**: Shizuoka Oden **Region**: Our Regional Cuisines ## Main Lore Areas Shizuoka City ## Main Ingredients Used Black hanpen, Beef tendon, Daikon radish, Konjac(=yam cake), Egg, Kombu(=kelp), Dashi (=Japanese soup stock) powder ## History, Origin, and Related Events ""Shizuoka Oden"" is a local dish of Shizuoka City where all the ingredients such as beef tendon, black hanpen, fish paste, daikon radish, and eggs are skewered, stewed in a black colored Dashi (=Japanese soup stock), and served with ""Aonori (green laver)"" or fish stock powder. In the city, they are sold at candy stores, so many people have been familiar with them since childhood as a substitute for snacks.""Shizuoka Oden"" began in the Taisho era (1912-1926), but its popularity grew after World War II when beef sinew and pork innards, which had been disposed of, were used as oden ingredients. Since that time, fish and shellfish landed in Suruga Bay were available, and fish paste products made from fish surimi, such as kurohampen, were used as ingredients for oden. ## Opportunities and Times of Eating Habits ""Shizuoka Oden"" is also prepared and eaten at home, but it is also readily available at delicatessen shops and candy stores, where it can be purchased on skewers by the unit. ## How to Eat Make Dashi (=Japanese soup stock) in a deep pot and add skewered oden. Add the prepared beef tendon with its Dashi (=Japanese soup stock) to a deep pot, add sugar, Mirin(=sweet rice wine), soy sauce, sake, and salt, and simmer over low heat for 2 to 3 hours. Sprinkle the finished oden with ""Aonori (green laver)"", dashi powder, and garnish with Japanese mustard. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)There is an oden street in the center of the city, and it is also sold at candy stores and side dish shops. ## Ingredients - Black hanpen: 4 (120g) - Beef tendon: 4 (100g) - Water: 5 cups - Soy sauce: Less than 1 tbsp. - Daikon radish: 4 slices (200g) - Konjac(=yam cake): 4 (160g) - Eggs: 4 - Hayani-Konbu(=kelp): 4 sheets (120g) - Water: 11 cups - Shaved bonito flakes: 20g - [A] Sugar: 2 tbsp. - [A] Mirin(=sweet rice wine): 2 tbsp. - [A] Soy sauce: 4 tbsp. - [A] Sake: 2 tbsp. - [A] Salt: A little - Dashi powder: As needed - Aonori(=Green laver): As needed - Japanese mustard: As needed ## Recipe 1. 1. Pre-boil beef tendon. Put the beef tendon and 5 cups of water in a pot and heat, then bring to a boil, add a little less than 1 tablespoon of soy sauce and simmer for 1 hour. 2. 2. Put 11 cups of water in a large pot, bring to a boil, add bonito shavings, and make Dashi (=Japanese soup stock). Boil Konjac(=yam cake) and daikon radish and tie kelp. Boil the eggs hard. Thread a skewer into each and place in a pot. 3. 3. Add [1] with the cooking liquid, then add [A] and simmer over low heat for 2 to 3 hours. If the liquid gets low during cooking, add more hot water. 4. 4. Sprinkle with ""Aonori (green laver)"" and Dashi powder, and garnish with Japanese mustard. ## Provider Information provider : ""Shizuoka no Okazu"" Kaikosha ![Image](Not found)" "# Kinzanji-Miso ｜ Our Regional Cuisines **Cuisine Name**: Kinzanji-Miso **Region**: Our Regional Cuisines ## Main Lore Areas All of Shizuoka Prefecture ## Main Ingredients Used Natto kouji(Rice kouji, Mame kouji), Tougan(=White gourd), Eggplant, Gobou(=Burdock), Carrot, Fresh ginger, Perilla seed, Ki-Zarame(Sugar) ## History, Origin, and Related Events ""Kinzanji-Miso"" is a fermented food made by fermenting grains, and contains Tougan(=White gourd), eggplant, perilla seeds, ginger, etc. It is a type of ""Name-miso"" that is eaten as is as a side dish or snack rather than as a seasoning. Originally, it was a preserved food for eating summer vegetables in winter at temples. There is a theory that miso was first introduced to Wakayama Prefecture in the Kamakura period (1185-1333) by a monk, Shinchikakushin, who returned from his training in the Sung Dynasty. Some believe that Kukai, the founder of the Shingon sect of Buddhism, brought it back from Tang. ""Kinzanji-Miso"" is made in various regions of the prefecture, including the western, central, and eastern parts of the prefecture and the Izu area. In the past, households used to make their own homemade ""Kinzanji-Miso"", but now many households purchase miso produced by miso suppliers. In addition to Shizuoka Prefecture, it is also eaten in Wakayama, Chiba, and Aichi Prefectures. ## Opportunities and Times of Eating Habits Instead of miso as a condiment, it is eaten as a side dish, on top of raw vegetables or tofu, as a snack, or on top of freshly cooked rice. Available at supermarkets and miso distributors, it is eaten in all seasons. ## How to Eat Summer vegetables such as eggplant, Tougan(=White gourd), ginger, and perilla seeds are pickled in ""kouji"" made from wheat and soybeans. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Miso is sold in stores, online stores, supermarkets, and souvenir stores. ## Ingredients - Natto kouji(Rice kouji, Mame kouji): 2kg - Ki-Zarame(Sugar): 500g - Tougan(=White gourd): 1／2 - Eggplant: 8 - Gobou(=Burdock): 1 large - Carrot: 3 - Fresh ginger: 50g - Shiso seed: As needed - Salt: 120-150g ## Recipe 1. 1. Peel tougan(=White gourd), remove seeds and wattles, and cut into thin slices. Quarter eggplant and cut into 7mm-thick chunks. Cut carrot and ginger into thin strips. Cut Gobou(=Burdock) into thin strips and rinse with a little water for about 2 times to remove the scum. 2. 2. Salt each [1] and put them together in a pickle container to soak overnight. 3. 3. Squeeze the perilla seeds and wash them well, and then sprinkle with salt (not included in the quantity). Remove the scum while rinsing with water. 4. 4. Mix ""Natto kouji"" and ""Zarame"" well. 5. 5. Squeeze the water out of the vegetables and add to [4]. ## Provider Information provider : ""Shizuoka no Okazu"" Kaikosha ![Image](Not found)" "# Ozaku ｜ Our Regional Cuisines **Cuisine Name**: Ozaku **Region**: Our Regional Cuisines ## Main Lore Areas Mishima City, Kannami-cho ## Main Ingredients Used Satoimo(=Japanese taro), Daikon radish, Carrot, Shiitake mushroom, Konjac(=yam cake), Fried thin tofu ## History, Origin, and Related Events ""Ozaku"" is a vegetable soup made by boiling vegetables such as satoimo(=Japanese taro), daikon radish, and carrots in Dashi (=Japanese soup stock), soy sauce, and sugar. It is said to have come to be called ""Ozaku"" because it is made by chopping vegetables into chunks. In winter, root vegetables taste better because of frost and snow, and they are more flavorful and delicious when made in generous portions and cooked back. It was considered a feast when there were no bento stores or convenience stores. In some regions, gobou(=Burdock), tofu, and cormorant meat are added. ## Opportunities and Times of Eating Habits Year-round. Because it is a great source of vegetable nutrients, it appears on family tables, but it is also incorporated into school lunch menus. ## How to Eat Roughly chop satoimo(=Japanese taro), carrot and burdock root, and soak dried shiitake mushrooms in water and slice into thin strips. Tear and boil Konjac(=yam cake) with salt. Saute Konjac(=yam cake) in a pan, add oil and saute satoimo(=Japanese taro), carrot, gobou(=Burdock), dried shiitake mushrooms, and add Dashi (=Japanese soup stock). When it comes to a boil, add fried thin tofu, season with sugar and soy sauce, and reduce to a simmer until all the liquid is absorbed. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is served as a menu item at restaurants in the city and town, including appearing in school lunches during Hometown School Lunch Week. Westernized versions of ""Ozaku"" are also served on restaurant menus. ## Ingredients - Satoimo(=Japanese taro): 400g - Daikon radish: 350g - Carrot: 100g - Fried thin tofu: 60g - Konjac(=yam cake): 100g - Shaved bonito flakes: 50g - [Dashi (=Japanese soup stock)] Water: 5 cups - [A] Sugar: 1 tbsp. - [A] Soy sauce: 3 tbsp. - [A] Light soy sauce: 1 tbsp. - [A] Mirin(=sweet rice wine): 1 tbsp. - [A] Sake: 2 tbsp. ## Recipe 1. 1. Cut satoimo(=Japanese taro) into 1 cm, daikon radish into 7 mm and carrot into 5 mm slices, respectively. 2. 2. Cut fried thin tofu into 7 mm strips and drain off the oil. 3. 3. Cut Konjac(=yam cake) into 3 equal horizontal slices, cut into thin strips, and pre-boil. 4. 4. Add 1 to 3 and [A] to the soup stock made from bonito shavings, and simmer over low heat. ## Provider Information provider : ""Shizuoka no Okazu"" Kaikosha ![Image](Not found)" "# Abekawa Mochi ｜ Our Regional Cuisines **Cuisine Name**: Abekawa Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Shizuoka City ## Main Ingredients Used Mochi(=Rice Cake), Kinako (Roasted soybean flour),Sugar ## History, Origin, and Related Events ""Abekawa Mochi"" is a regional dish in the Chubu region, with Shizuoka City at its center. It consists of freshly made mochi (rice cakes) coated with kinako (roasted soybean flour) mixed with sugar. The name ""Abekawa Mochi"" is derived from the Abekawa River that flows through the prefecture. There are two theories about the origin of the name: one suggests that it was named by Tokugawa Ieyasu during the Edo period, and the other claims that it became famous as a specialty sold at the Abekawa River teahouses among travelers on the Tokaido highway.Even in the present day, at the foot of the Abekawa Bridge, there are shops offering Abekawa Mochi, with some establishments boasting a history of over 200 years. This treat also makes an appearance in the travelogue ""Tokaido-chu Hizakurige"" written by Jippensha Ikku during the Edo period. ## Opportunities and Times of Eating Habits ""Abekawa Mochi"" is enjoyed throughout the year and is not limited to a specific season. People often make it at home as a snack or light meal. Additionally, due to efforts to enhance its shelf life, Abekawa Mochi is also sold as a souvenir, making it a popular choice for those looking for a gift to bring back to people outside the prefecture. ## How to Eat Sprinkle freshly pounded mochi with a mixture of sugar and roasted soybean flour (kinako). Alternatively, when using cut mochi, lightly dip it in hot water after baking, then coat it with a mixture of sugar and roasted soybean flour (kinako). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is easily made at home, and during the ""Furusato Kyushoku Shukan"" (Hometown School Lunch Week) initiative promoted by the prefecture, it may also be featured on school lunch menus. In addition to kinako (roasted soybean flour), the Abe River mochi sold in stores may also come with a filling of sweet red bean paste. ## Ingredients - cut mochi (rice cake): 8 - Kinako (Roasted soybean flour): 40 grams - Sugar: to taste - Salt: a little ## Recipe 1. 1. Mix sugar and a pinch of salt into the kinako. 2. 2. After grilling the mochi, lightly dip it in hot water to soften. 3. 3. Place the mochi in the kinako mixture, coating it with the powdered mixture. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Kinme no Nitsuke (Stewed Red Snapper) ｜ Our Regional Cuisines **Cuisine Name**: Kinme no Nitsuke (Stewed Red Snapper) **Region**: Our Regional Cuisines ## Main Lore Areas Shimoda City, Higashi-Izu-cho (Inatori) ## Main Ingredients Used Red Snapper, Ginger ## History, Origin, and Related Events The Izu Peninsula in Shizuoka Prefecture is a production area for Kinmedai (splendid alfonsino), and Shimoda Port is Japan's leading fishing port for the catch of Kinmedai. There are three types of Kinmedai caught in Izu: Jikinmedai (local Kinmedai, also known as Inatori Kinmedai or Himodori Kinmedai), Shimakinmedai (Island Kinmedai), and Okikinmedai (Offshore Kinmedai). Among them, Jikinmedai is considered the finest Kinmedai, known for its excellent richness and flavor. It is caught through single-line fishing, but the catch has dramatically decreased, making it a difficult-to-obtain brand of Kinmedai. The Kinmedai landed at Inatori Fishing Port in Higashi-Izu Town is this local Kinmedai, referred to as ""Inatori Kinme."" The representative dishes for Kinmedai include sashimi and simmered dishes. In the case of simmering, the fish, either in slices or as a whole, is sweetly simmered in soy sauce, sake, and sugar. In recent years, various menus beyond sashimi and simmered dishes have also been developed. ## Opportunities and Times of Eating Habits From October to late March, Kinmedai is at its best, with the most flavorful and fatty meat during this season. It is enjoyed not only in home cooking but is also featured on the menus of various restaurants and eateries. ## How to Eat Remove scales, gills and gutters, and cut the sea bream into 3 pieces. Pour the sauce made by combining sake, sugar, and soy sauce into a pot and bring to a boil over high heat, then add the sea bream and thinly sliced peeled ginger to the pot. Cover with a drop-lid and simmer for 10 minutes, turning off the heat when the fillets are shiny. For a special occasion, serve the fillets as a stewed dish on a platter instead of as fillets. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)New menu items such as croquettes, burgers, ramen noodles, and shumai (steamed pork dumplings) are being conceived and offered at restaurants, all with a twist of boiled goldfish. ## Ingredients - Red Snapper: 1 (900g) - Gobo (Burdock root): 1 (200g) - [A] Water: 3 cups - [A] Cooking sake: 1／2 cup - [A] Sugar: 80g - [A] Soy sauce: 130cc ## Recipe 1. 1. Remove the scales from the Kinmedai. Make an incision from the gill section, and remove the gills and internal organs. Peel the skin from the gobo using the back of a knife and cut it into 5 cm(2 inch) lengths. 2. 2. In a large pot, combine [A] ingredients and mix well. 3. 3. Add 1 to 2, and heat the mixture. Use medium heat, and when it starts boiling, cover with a drop lid. Occasionally pour the broth over the ingredients while simmering. ## Provider Information provider : ""Shizuoka no Okazu"" Kaikosha ![Image](Not found)" "# Okiagari ｜ Our Regional Cuisines **Cuisine Name**: Okiagari **Region**: Our Regional Cuisines ## Main Lore Areas Yui, Shizuoka City ## Main Ingredients Used Fresh sakura shrimp, Tofu, Spring onions ## History, Origin, and Related Events Sakura shrimp are only caught in the Suruga Bay, at Yui Port in Shizuoka City and Yaizu City's Oigawa Port. The shrimp were first fished in 1894, when they were coincidentally caught when pulling in horse mackerel. For purposes of conservation, the fishing season for sakura shrimp is limited to twice a year: in spring from mid-March to early June, and in fall from late October to late December. Okiagari is a hot pot dish where fresh sakura shrimp are simmered with tofu and spring onions in sukiyaki-style seasoning. The fishermen who caught the shrimp from the open sea would eat it as a accompaniment with drinks, while contemplating their fishing. Source: Yui Port Fisherman's Cooperative Association ## Opportunities and Times of Eating Habits The dish can be made with freshly caught sakura shrimp when in season; otherwise, frozen shrimp or shrimp boiled just after being caught can be bought year-round. As such, it can be made at home throughout the year. ## How to Eat Add soy sauce, sugar and sake to an earthenware pan, and simmer. Add sakura shrimp and thickly sliced tofu, and simmer over a medium heat until the flavor permeates. Cut the spring onions into 4cm pieces, and add to the pan just before removing it from the heat. Remove from the heat after the onions have simmered for a moment. It is recommended to defrost the shrimp slowly, if using frozen shrimp. ## Efforts for Preservation and Succession It is no longer customary for fishermen to eat the dish, but it continues to be made and handed down among families. ## Ingredients - Fresh sakura shrimp: 150g - Tofu: 1 to 1 1／2 blocks (300g to 500g) - Spring onions: 1 bundle - Soy sauce: 4 tbsp. - Sugar: 4 tbsp. - Sake: 5 tbsp. - Water: 1／4 cup ## Recipe 1. 1. Rinse the shrimp in a sieve, and drain the water. 2. 2. Add the soy sauce, sugar, sake and water to a heated saucepan. Simmer, and add the shrimp. 3. 3. Thickly slice the tofu, and add to the saucepan. Simmer over a medium heat until the flavor permeates. 4. 4. Cut the spring onions into 3-4cm pieces, and add to the pan just before removing it from the heat. Serve after the onions have been simmered for a moment. ## Provider Information provider : ""Shizuoka Side Dishes"", Kaikousha ![Image](Not found)" "# Tokoroten ｜ Our Regional Cuisines **Cuisine Name**: Tokoroten **Region**: Our Regional Cuisines ## Main Lore Areas Toi (west Izu), Inatori (east Izu) ## Main Ingredients Used Red algae, Vinegar ## History, Origin, and Related Events The Izu Peninsula is Japan's largest producer of red algae, the raw material for tokoroten. Red algae has been harvested for about 1,600 years, and it was used as raw material for Tokoroten as well as fertilizer. Red algae from the Gelidiales order and Gelidiaceae family, known as makusa and oobusa, are commonly used to make tokoroten. Makusa is mainly harvested in West Izu and produces soft and sticky tokoroten, while oobusa is mostly harvested in East Izu and is said to produce thick, hard, and firm tokoroten.In Izu, long, thin pieces of home-made tokoroten made from red algae is placed inside containers and pushed out before being eaten. Tokoroten is also sold at candy stores, making it an indispensable snack and soul food for children.On the Yagisawa coast of Toi Town in west Izu, the harvesting and sun-drying of the red algae is carried out from spring to early summer, carpeting the beach in red. Source: Izu Tokoroten Club ## Opportunities and Times of Eating Habits Tokoroten is eaten as a light meal or snack. It is produced all year round and eaten in all seasons, but the red algae harvesting season is from the end of May to early summer every year. ## How to Eat Rinse the red algae with water and simmer it with water and vinegar. Strain the resulting liquid, pour it into a mold and allow it to solidify. The long, thin pieces of tokoroten are then pushed out with a pusher and served with a mixture of vinegar, soy sauce, and mirin, or vinegared soy sauce. It can also be served garnished with spices and sprinkled with green laver, or served as a sweet treat with soybean flour and brown sugar syrup. ## Efforts for Preservation and Succession Tokoroten is eaten regularly in households and passed down from generation to generation. In recent years, dipping sauce made of brown sugar syrup has become available, in addition to the traditional dipping sauce made of vinegar and soy sauce. ## Ingredients - Red algae: 50g - Hot water: 3,000cc - Vinegar: 1・1／2 tbsp. ## Recipe 1. 1. Rinse the red algae with water. 2. 2. Add the red algae, hot water, and vinegar to a pot and simmer for 40 minutes. 3. 3. Place a filtering bag in a bowl, pour in the liquid from step 2, and strain. Allow the liquid to solidify inside a stainless-steel mold. 4. 4. Push the tokoroten out with a pusher and serve.Tokoroten can also be served with sanbaizu (a mixture of vinegar, soy sauce, and mirin), Japanese mustard, green laver, or white sesame seeds. Alternatively, serve with soybean flour and brown sugar syrup for a sweet treat. ## Provider Information provider : “Shizuoka Snacks” Kaikosha ![Image](Not found)" "# Gennarizushi ｜ Our Regional Cuisines **Cuisine Name**: Gennarizushi **Region**: Our Regional Cuisines ## Main Lore Areas Higashiizu Town (Inatori) ## Main Ingredients Used Splendid alfonsino, Carrot, and Rice ## History, Origin, and Related Events Splendid alfonsino fishing in Inatori began in the Meiji era. The dish handed down in this area for special occasions is pressed sushi topped with red and white soboro (locally known as oboro) made from splendid alfonsino. It is made during celebratory events such as weddings, Shichi-Go-San, and coming-of-age ceremonies. It is said that it got its name because of its size and the fact that just eating it makes you feel miserable.In addition to splendid alfonsino oboro, gennarizushi is also sometimes made as a set with pressed sushi topped with lean tuna sashimi, simmered shiitake mushrooms, and tamagoyaki. ## Opportunities and Times of Eating Habits There is a custom of making it at home on special occasions (coming-of-age ceremonies, Shichi-Go-San, and other celebrations) and handing them out to relatives and neighbors. ## How to Eat Put vinegared rice stuffed with julienned and sweetly boiled carrots in the middle in a mold and press it. After removing it from the mold, top it with splendid alfonsino oboro. Sometimes it is made into a set with additional pressed sushi topped with lean tuna sashimi, simmered shiitake mushrooms, and tamagoyaki. ## Efforts for Preservation and Succession In addition to being made at home, it is also served at restaurants and has been passed down from generation to generation. ## Ingredients - Rice: 1 sho - Mixed vinegar: 400cc - [For this amount of mixed vinegar] Vinegar: 900cc - [For this amount of mixed vinegar] Sugar: 700g - [For this amount of mixed vinegar] Salt: 100g - Splendid alfonsino: 1kg (Including 240-500g of flakes) - Sake: 1 tbsp. - [A] Sugar: 100g - [A] Salt: 1 tsp. - [A] Sake: A little more than 1 tsp. - Carrots: 1kg - Sugar: 300g - Carrots: Just a little ## Recipe 1. 1. Steam the cooked rice for 15 minutes, then place it into a sushi oke and quickly mix in 400cc of mixed vinegar. Use the leftover vinegar for your hands. 2. 2. Remove the head and internal organs of the splendid alfonsino and boil in water with sake added (not listed in the ingredients) until the backbone separates from the body. Remove the skin and fine bones, place in a colander, wash and separate into flakes under running water, wrap in a cloth, wring well, and drain. 3. 3. Put 2 and [A] into a pot and mix well before heating. Remove the moisture to prevent it from burning and make oboro. 4. 4. Place the julienned carrots in a pot, add enough water to submerge them, and when it comes to a slight boil, add sugar and salt and bring to a simmer. 5. 5. Fill up one rice bowl with the sushi rice.After getting some vinegar on your hands, use a finger to make a hole in the center of the sushi rice in the rice bowl and place 4 in it. Place the sushi rice from the rice bowl onto your hands with vinegar on them and make it into a ball so that the carrots are not visible. Then put it into a rectangular mold. 6. 6. Use your fingers to firmly push the sushi rice into the corners of the mold, press it in firmly with a board, lift the mold while holding it down with your fingers, and let go. 7. 7. Place the oboro on top. ## Provider Information provider : Kaikosha’s “Shizuoka’s Side Dishes” ![Image](Not found)" "# Someii (Colored Rice) ｜ Our Regional Cuisines **Cuisine Name**: Someii (Colored Rice) **Region**: Our Regional Cuisines ## Main Lore Areas Fujieda City ## Main Ingredients Used Rice, glutinous rice, gardenia (kuchinashi) fruit, roasted green tea (sencha) ## History, Origin, and Related Events Someii, also known as ""Seto's Someii,"" has been sold at teahouses in the former Sechimachi Village (now part of Fujieda City) along the old Tokaido highway since the Warring States period. It has been known as a specialty of the Tokaido region. The process involves steaming glutinous rice, dyeing it with gardenia fruit, and then crushing and spreading it thinly into the shape of an oval coin, which is then dried and served as portable food or ration.The dried gardenia fruit was believed to have medicinal properties such as anti-inflammatory, antipyretic, analgesic, and diuretic effects, making Someii popular as a food that helped relieve fatigue in the legs and lower back.Someii is an ancient dish that even appeared in the novel ""Tōkaidōchū Hizakurige"" written by Jippensha Ikku, a famous classical writer. However, over time, it became a dish enjoyed only by a limited number of households. About 60 years ago, it was on the verge of being forgotten, but then a bento (boxed lunch) vendor in Fujieda City collaborated with the Chamber of Commerce to revive it. They transformed the dried rice into a modern onigiri (rice ball) that could be quickly consumed. ## Opportunities and Times of Eating Habits Although Someii is available throughout the year, it is primarily made during festivals and celebrations in the Seto region. ## How to Eat To prepare, peel the skin of the gardenia fruit, crush the inner part, and soak it in water for about half a day. Yellow water will be produced from this process. Rinse the glutinous rice about 30 minutes to 1 hour before cooking. Place the glutinous rice into a rice cooker and add the gardenia fruit along with the yellow water after diluting it with fresh water. Mix well and then cook. After the rice is cooked, let it steam for 10 to 15 minutes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)During local festivals and events, Someii is sold at Japanese confectionery shops. Additionally, some local restaurants offer modern-style menu items featuring Someii. ## Ingredients - rice: 1 cup - glutinous rice: 1 cup - gardenia fruits: 1 to 2 - water: 1 cup - salt: 2／3 teaspoon - sake: 1 tablespoon - water: 1 cup - roasted green tea (sencha): 1 teaspoon - Black sesame seeds: to taste ## Recipe 1. 1. Wash the rice and glutinous rice, then soak them in water. 2. 2. Crush the gardenia fruit into fine pieces with a spoon. Soak it in water to create a fruit extract. 3. 3. Place the rice and glutinous rice into a rice cooker. Then, add the gardenia fruit extract, salt, sake, roasted green tea to the rice cook and cook. 4. 4. Once the rice is cooked, serve it in a bowl and sprinkle with black sesame seeds to taste. ## Provider Information provider : Recipe provided by: ""Shizuoka's Side Dishes."" Kaikōsha. ![Image](Not found)" "# Bokumeshi ｜ Our Regional Cuisines **Cuisine Name**: Bokumeshi **Region**: Our Regional Cuisines ## Main Lore Areas Yoshida Town (Chubu Region) ## Main Ingredients Used Eel, burdock, green beans, rice ## History, Origin, and Related Events Within Shizuoka Prefecture, there are two main production zones for farming eels: Lake Hamana and the Oi River basin, with Yoshida Town corresponding to the Oi River basin production zone. Eel farming began in Yoshida Town with the formation of eel ponds on unused rice paddies flooded out by the Oi River during the Taisho era, and utilized the basin’s underground water. Yoshida Town’s eels are well known for being fatty and soft.“Bokumeshi” is a mixed rice made by combining boiled eel and burdock root to cooked rice. The name is derived from a thick stake called a “bokkui.” At the time, eels that were too fat were unsellable, so the eel farmers began to eat them and it is said that the meal eventually came to be called “bokumeshi.”Since the latter half of the 1950s, eels have been farmed so much that they account for 40% of Japan’s eel production（※）. Because eel could be bought locally and in large quantities, bokumeshi was a staple in many households, but in recent years the price of eel has increased and there are less opportunities to make it at home.Source: Yoshimachi Public Corporation website ## Opportunities and Times of Eating Habits It is eaten during festivals and celebrations. ## How to Eat Cut the burdock into small pieces and boil. Steam the eel and cut into small pieces. Mix the boiled ingredients with cooked rice, then cut diagonally and decorate with thinly sliced green beans or omelet. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The dish is home-cooked, but some shops sell it. ## Ingredients - rice: 2 cups - eel shirayaki: 1 skewer (100g) - burdock: 150g - 【A】 sugar: 80g - 【A】 soy sauce: 3 tbsp - 【A】 sake: 2 tbsp - green beans: 40g - toasted sesame (white): 2 tbsp ## Recipe 1. 1. Cook the rice normally. 2. 2. Cut the burdock into small pieces, soak in water to remove the scum, then boil. 3. 3. Steam the eel and cut into small pieces. 4. 4. Put 【A】 into a pot, bring to a boil, then add 2 and 3 and simmer over low heat until the juices are gone. 5. 5. Boil the green beans and slice them diagonally. 6. 6. Mix 4 with rice, green beans, and sesame seeds. ## Provider Information provider : Recipe Provider: “Shizuoka’s Side Dishes” Kaikosha ![Image](Not found)" "# Mikuriya Soba ｜ Our Regional Cuisines **Cuisine Name**: Mikuriya Soba **Region**: Our Regional Cuisines ## Main Lore Areas Gotemba City ## Main Ingredients Used Soba, Chicken, Carrots, Shiitake mushrooms ## History, Origin, and Related Events A local dish of the Mikuriya area in Gotemba City. As this area grew a lot of wheat and soba (buckwheat), farmers made soba noodles using native yams instead of water, eating it with a dipping sauce made with chicken stock. The soba had an unassuming flavor, with the added yam creating a pleasant eating experience. Chicken stock is used for the broth, with chicken, carrots and shiitake mushrooms as the characteristic ingredients. ## Opportunities and Times of Eating Habits It is served in homes, often for guests, on New Year’s and other special occasions. ## How to Eat Chicken, carrots, and shiitake mushrooms are cut into bite-sized pieces, simmered in the broth flavored with soy sauce, sugar, and salt. This is then poured over the soba noodles and eaten. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Some soba restaurants in the city also serve this dish. ## Ingredients - Soba (buckwheat noodles): 4 servings - chicken breast: 1 - medium shiitake mushrooms: 4 - medium carrot: 1 - Green onion: to taste - soup stock (bonito dashi): 800ml - soy sauce: 80ml - sugar: 80g - salt: A pinch - kombu dashi (kelp stock): A pinch ## Recipe 1. 1. Cut chicken into small pieces. Shred shiitake mushrooms and carrots. Finely chop the green onions. 2. 2. Put the chicken, shiitake mushrooms and carrots in broth and heat. 3. 3. Add soy sauce, sugar, salt and kelp dashi to taste. 4. 4. Put boiled soba noodles in a bowl, pour over your mixture and garnish with green onions. ## Provider Information provider : Recipe by: ""Shizuoka no Okazu "" Kaikosha ![Image](Not found)" "# Mackerel hakozushi (pressed sushi) ｜ Our Regional Cuisines **Cuisine Name**: Mackerel hakozushi (pressed sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Ito, Izu region ## Main Ingredients Used Mackerel, carrots, shiitake mushrooms, lotus root, eggs ## History, Origin, and Related Events This local dish is made in the Izu region for special days such as festivals. As it was originally made as a meal for fishermen, it uses locally caught mackerel. The fish is broken into small pieces, then seasoned and fried into a kind of mince (known locally as oboro). This is then laid on top of vinegared sushi rice in a serving box, along with stewed vegetables such as carrots or shiitake mushrooms, to make hakozushi - literally, box sushi. When the Buddhist priest Nichiren was exiled to Izu by the Kamakura shogunate in 1261, the fishermen who sheltered him gave him his morning and evening meals in multi-tiered boxes. This is said to be the origin of hakozushi. The oboro mince uses locally caught mackerel, but this varies depending on the region - scad (horse mackerel) or golden eye snapper (alfonsino) are also used. ## Opportunities and Times of Eating Habits It is made at home for festivals and other events, and handed out to relatives or neighbours. ## How to Eat Simply pack sushi rice into a wooden box, then add the other ingredients on top. It can be accompanied with fried mackerel, seasoned with sugar and soy sauce (boil the mackerel first to make the bones easier to remove, then break the flesh into smaller pieces); stewed carrots or shiitake mushrooms; sakura shrimp, and so on. Depending on the region, some areas also use scad (horse mackerel) or golden eye snapper (alfonsino) for the fish. Because fresh fish takes time to prepare, canned mackerel or tuna are used more and more often in recent years. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is also sold in supermarkets or by bento box delivery companies. ## Ingredients - rice: 800g - For the rice: - vinegar: 3 1／3 tablespoons - sugar: 1 tablespoon - salt: 1 teaspoon - mackerel: 120g - For the mackerel: - sugar: 1 1／2 teaspoons - soy sauce: 1 1／2 teaspoons - egg: 1 - For the egg: - sugar: 1 teaspoon - salt: a pinch - carrots: 60g - For the carrots: - dashi stock: 1／2 a cup - sugar: 1 heaped teaspoon - salt: a pinch - dried shiitake mushrooms: 4 - For the mushrooms: - dashi stock: 1／2 a cup - sugar: 1 tablespoon - soy sauce: 1 teaspoon - sakura shrimp: 20g - For the shrimp: - soy sauce: 1／2 teaspoon - sugar: 1 teaspoon - lotus root: 40g - For the lotus root: - vinegar: 1 1／2 tablespoons - sugar: 1 tablespoon - salt: a pinch - mangetout: 12 - kamaboko (processed fish paste): 40g ## Recipe 1. 1. Cook the rice until firm. Mix together the vinegar, sugar and salt for the rice, mix this into the rice, then set aside. 2. 2. Boil the mackerel for a minute or two, then remove the bones while breaking the flesh into smaller pieces. Cook this in a pot. Add the sugar and soy sauce set aside for the mackerel, to make a kind of seasoned, fried mackerel mince. 3. 3. Scramble the egg, add the sugar and salt, and make this into tamagoyaki (Japanese rolled omelet). 4. 4. Shred the carrots, and boil down in the dashi stock, sugar and salt. Place the dried mushrooms in some water, then boil down in the dashi stock, sugar and soy sauce. Boil the sakura shrimp in the soy sauce and sugar. 5. 5. Thinly slice the lotus root, and boil in some water for a minute or two. Soak in the vinegar, sugar and salt to pickle the roots. 6. 6. Boil the mangetout after taking the stringy fibers out. Cut the kamaboko into half-moon shapes. 7. 7. Lay 4／5ths of the rice out flat in a serving box. Top this with the other ingredients, arrange them well, then lightly press down with the lid. ## Provider Information provider : Recipe source: Shizuoka Side Dishes (Kaikosha) ![Image](Not found)" "# Iruka no Miso-ni (Dolphin Miso Stew) ｜ Our Regional Cuisines **Cuisine Name**: Iruka no Miso-ni (Dolphin Miso Stew) **Region**: Our Regional Cuisines ## Main Lore Areas Ito City ## Main Ingredients Used Ingredients: Dolphin meat, burdock root, miso ## History, Origin, and Related Events The practice of dolphin fishing in Shizuoka Prefecture has been conducted primarily in the Izu region. The gulfs of the Izu Peninsula serve as migration routes for the dolphins, while the complex geography of the peninsula makes it a suitable location for the dolphin drive fishing method, whereby dolphins are herded and driven into a bay or beach using boats. Dolphin bones found at Jomon period archaeological sites, as well as records from medieval and early modern eras, indicate that dolphin fishing has been practiced since ancient times. Following the Meiji era, dolphins caught in Izu were sold throughout other areas within Shizuoka, as well as to outside prefectures such as Aichi, Gifu, and Yamanashi.Currently, the only organization that continues the tradition of dolphin drive fishing is the Ito Fisheries Cooperative (Ito City, Futo Port). However, due to the intensifying focus, both domestically and internationally, on protecting and conserving dolphin populations, as well as regulations limiting the quantities and types of species allowed to be caught, dolphin fishing has not been conducted since 2004. Nonetheless, drive fishing has been permitted since 2019 for the expressed purposes of capturing dolphins for captive breeding.“Iruka no Miso-ni” is a traditional, local delicacy of Izu. In the past, when dolphin meat was commonly sold at fish stores, it was served regularly in households―stir-fried with burdock roots (gobo), or perhaps other ingredients such as carrots and konnyaku (yam cake), then seasoned with sake, soy sauce, sugar, and miso, and simmered into a stew. ## Opportunities and Times of Eating Habits In winters, this dish was commonly served daily in households. ## How to Eat The dolphin meat is first sliced into bite-sized pieces, with the fatty parts stir-fried first. Burdock root is added, and fried together, and then seasoned with sake, soy sauce, sugar, and miso. Some households choose to add carrots and konnyaku in addition to the burdock root.Another way to eat dolphin meat is to slice it into 2 centimeter pieces, marinate them in a soy sauce-based dressing, and then dry them in the sun to make “tare,” a dried fish snack which can be enjoyed with sake. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although dolphin drive fishing has not been practiced since 2004, the Ito Fisheries Cooperative became concerned that as the number of experienced fishermen dwindled, the tradition of dolphin fishing could be lost forever. In response, they collaborated with the Fisheries Agency and the prefecture to put together a manual that allowed for the live capture of dolphins exclusively for the purpose of selling them to facilities such as aquariums, which led to the lifting of the ban on dolphin drive fishing in 2019. ## Ingredients - Dolphin meat: 200 g - Burdock root: 120 g - Konnyaku (yam cake): 80 g - Daikon radish: 80 g - Ginger: 1 slice - Dashi broth: 4 cups - [A] Sake: 1／2 cup - [A] Sugar: 4 tablespoons - [A] Miso: 3 tablespoons ## Recipe 1. 1. Cut the dolphin meat into cubes, and clean the blood off in running water until the water becomes clear. 2. 2. Cut the ginger into thin slices, and chop the burdock root, carrots, and daikon radish into chunks. Tear the konnyaku into suitably sized pieces. 3. 3. Heat oil (not included in the list of ingredients) in a pot, add the ginger and dolphin meat, and sauté lightly. Then add the dashi broth. 4. 4. Add the other ingredients to the mixture, and once it boils, reduce the heat to medium-low. Remove any scum that rises to the top. Simmer until the ingredients are thoroughly cooked. Season with the ingredients labeled [A]. ## Provider Information provider : Recipe provided by: “Shizuoka no Okazu” (Kaikosha) ![Image](Not found)" "# Mizukakena no tsukemono ｜ Our Regional Cuisines **Cuisine Name**: Mizukakena no tsukemono **Region**: Our Regional Cuisines ## Main Lore Areas Gotemba City, Oyama Town ## Main Ingredients Used Mizukakena, salt ## History, Origin, and Related Events Gotemba City and Oyama Town are semi-high temperature areas with cold winters and cool summers. In this area, there is an abundance of groundwater from the snowmelt of Mt. Mizukakena"" is a traditional vegetable of this area, and is a specialty that can only be enjoyed in early spring from February to March. It is cultivated in winter by making high ridges in the rice paddies and letting the spring water flow through them to keep the fields warm. The name ""mizukakena"" comes from the Japanese word ""mizukake,"" which means ""to pour water over,"" hence the name ""mizukakena.Cultivation is said to have begun in 1887, when the head of a household in Atano, Kitago Village (present-day Oyama Town) brought back seeds from Echigo (Niigata Prefecture). Around the middle of the Meiji period, a woman from Echigo who came to Japan with workers for the construction of the Tokaido Line (present-day JR Gotemba Line) made mizukakegai pickles, which were later widely cultivated and eaten in the Gotemba and Oyama areas. ## Opportunities and Times of Eating Habits It is eaten as an everyday meal and as a teaside dish. ## How to Eat Sprinkle salt on the washed mizukakena and place a weight on it. The next day, when the water comes up, replace the top and bottom of the stacked mizukakegai and pickle them. Three to four days after pickling, they are ready to eat. ## Efforts for Preservation and Succession The Gotemba City Green Tourism Council offers consumers the opportunity to experience harvesting mizukakegai and making mizukakegai pickles.The Gotemba Koyama Mizukakena Production Association sells ""Mizukakena pickles. Freeze-dried chazuke and furikake are also commercially available. ## Ingredients - Mizukakena: 1kg - Salt: 30-40g ## Recipe 1. 1. Wash mizukakena greens in cold water. Place in a large bowl, sprinkle with salt, and wriggle until wilted. 2. 2. Arrange them alternately in a container, one layer at a time. Place a weight on top (if water comes up, lighten the weight). 3. 3. The next day, when the water comes up, replace the top and bottom of the water-soaked greens and pickle again. 4. 4. They are ready to eat 3 to 4 days after pickling. ## Provider Information provider : ""Shizuoka no Okazu"" Kaikosha ![Image](Not found)" "# Tororo jiru ｜ Our Regional Cuisines **Cuisine Name**: Tororo jiru **Region**: Our Regional Cuisines ## Main Lore Areas Chubu area (Shizuoka City) ## Main Ingredients Used Japanese yam (jinenjyo) ## History, Origin, and Related Events Tororo soup is made by grating yam and mixing it with soup stock and miso paste, and served over barley rice. The yam, also called ""yam,"" is 1.5 meters long and about 3 centimeters in diameter. It grows wild in the mountains and fields of Honshu, Shikoku, and Kyushu, and is also cultivated in some places. Wild yam in Shizuoka Prefecture is mainly grown in the Chubu region, but is also harvested in the western and eastern regions.The history of yam soup dates back to Maruko, the 20th post town on the 53rd leg of the Tokaido Highway, which is now Maruko, Suruga-ku, Shizuoka City. It is said to have been popular among travelers as a stamina-boosting dish. It also appears in the novel ""Tokaido Chu Hizakurige"" by Jippensha Ikku, the ukiyoe ""The Fifty-three Stages of the Tokaido"" by Utagawa Hiroshige, and in Matsuo Basho's haiku ""Ume-wakana Maruko no yado no tororojiru"". ## Opportunities and Times of Eating Habits Since the yam harvest season is from mid-October to December, it is often eaten from fall to winter. In some areas, it is eaten on the second day of the New Year to pray for good health throughout the year. ## How to Eat Grate the yam on a grater, and mix well in a mortar and pestle. Then, add a little of the dashi broth, miso, and soy sauce, and grind well to thicken. Serve over rice and sprinkle with nori (seaweed). In some areas, eggs are added when grating the yam in a mortar and pestle, or only soy sauce is added to the broth instead of miso and soy sauce. ## Efforts for Preservation and Succession Japanese yam is a home-style dish that has been handed down from generation to generation and is also served at restaurants. The Japanese yam is sold at direct sales outlets in Shizuoka City and on the Internet. ## Ingredients - Japanese yam: 500g (grated) - Dashi stock: 1½ cups - Miso paste: 1 tbsp. or more - soy sauce: 1 tsp. - Rice: 600g - green onion: As needed - nori (seaweed): As needed ## Recipe 1. 1. Heat dashi stock, mix miso and soy sauce, and let cool. 2. 2. Grate grated yam in a mortar and pestle, add 1 and mix well. 3. 3. Pour 2 over rice and serve. 4. 4. Sprinkle green onion and nori (seaweed) over 3, if desired. ## Provider Information provider : ""Shizuoka no okazu"" Kaikosha ![Image](Not found)" "# Wasabi zuke ｜ Our Regional Cuisines **Cuisine Name**: Wasabi zuke **Region**: Our Regional Cuisines ## Main Lore Areas Central region (Shizuoka City), Izu Peninsula (Izu City), Eastern region (Gotemba City, Oyama Town) ## Main Ingredients Used Wasabi (Japanese horseradish) ## History, Origin, and Related Events Wasabi pickles are made by marinating chopped wasabi leaves, stems, and roots in sake lees.Wasabi is said to have originated during the Keicho era (1596-1615), when wild wasabi, which had been growing wild on Bukkoku-san (Mt. Butsudani) in the Aoi Ward of Shizuoka City's Aoi Ward since before that time, was planted near a spring source in the same area. Tokugawa Ieyasu, who spent his later years at Sunpu Castle, forbade the wasabi from leaving the area, and for many years it never left the Aritogi district. However, in the mid-18th century, the cultivation method spread to the Izu area, and later, when the ""tatami-ishiki"" method of cultivation was developed in the Naka-Izu area, it spread throughout Shizuoka Prefecture and even throughout Japan.Shizuoka Prefecture boasts the highest yields and quality of wasabi in Japan due to its abundant rainfall, geological features, and spring water that is around 13°C year-round, making it ideal for wasabi cultivation. Currently, wasabi is cultivated without the use of fertilizers as much as possible by creating stepped wasabi fields in mountainous areas with spring water, and the ""Traditional Cultivation of Shizuoka Water Wasabi"" has been recognized as a World Agricultural Heritage and Japan Agricultural Heritage.Wasabi pickles were first sold in Shizuoka Station, which opened in 1889, and are still one of the most popular Shizuoka souvenirs, and are often served at home. It is a favorite dish mainly among adults because of the pungent taste of wasabi and sakekasu (sake lees).Source: Shizuoka Wasabi Agricultural Heritage Promotion Council ## Opportunities and Times of Eating Habits Wasabi is eaten throughout the year. It is served on top of hot rice or as a snack. ## How to Eat Cut wasabi stems and roots into thin strips and marinate them in salt overnight. Knead sake lees with sugar and sake, and when smooth, squeeze salted wasabi into the sake lees. Stir to blend well. Transfer into an airtight container and let stand for 2 to 3 days until it becomes pungent and ready to eat. ## Efforts for Preservation and Succession Wasabi-zuke is always sold at supermarkets and food stores in the prefecture as well as at souvenir stores in train stations. In order to publicize the attractiveness of ""Shizuoka water horseradish,"" differentiate it from other production areas, and pass on the traditional food culture, a ""Gems of Shizuoka Water Wasabi"" certification system (Shizuoka Wasabi Agricultural Heritage Promotion Council) has been established. ## Ingredients - Sake Lees: 250g - Wasabi (stem and root): 450g - sugar: As needed - Sake: As needed - salt: A pinch ## Recipe 1. 1. Chop wasabi stems and roots into about 3 mm pieces, blanch with 2% salt, and leave overnight (at least 6 hours). 2. 2. Wrap 1 in a dish towel and squeeze out the water. 3. 3. Put sugar and salt into sakekasu and knead well. Add 2 little by little and knead to blend well with sakekasu. 4. 4. Transfer into an airtight container and let stand for 2 to 3 days until it becomes pungent and ready to eat. If the finished wasabi pickles are too spicy, leave the lid open a little to soften the spiciness. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Gawa ｜ Our Regional Cuisines **Cuisine Name**: Gawa **Region**: Our Regional Cuisines ## Main Lore Areas Omaezaki City ## Main Ingredients Used Bonito, onion, cucumber, green perilla, ginger, pickled plum, miso ## History, Origin, and Related Events Shizuoka Prefecture boasts one of the largest catches of bonito in Japan. The bonito landed in May is called ""Hatsukatsuo"" (first bonito) and is especially popular, and the ""bonito streamers"" displayed around Omaezaki Port on the occasion of Dragon Boat Festival have become a summer tradition.Gawa"" is a chilled miso soup made by chopping raw bonito, cucumbers, pickled plums, green perilla, etc., and adding them to water with miso paste, and was first made by fishermen on board their boats when they went bonito fishing. It is said that the name ""gawa"" came about because of the ""gawa-gawa"" sound made when ice is added and the miso is stirred to dissolve it. Originally a fisherman's meal, it also appears on summer tables in ordinary households in Omaezaki.Source: Shizuoka Prefecture's official website ## Opportunities and Times of Eating Habits Mainly in summer ## How to Eat Chop cucumber, onion, ginger, green perilla, and leaf green onion, finely chop bonito, add miso paste and seeded pickled plums, and beat them together until they are well blended. Add ice water, chopped vegetables, and stir to combine. It can be served over white rice or somen noodles. ## Efforts for Preservation and Succession In addition to being made at home, it is served at some restaurants in the port. ## Ingredients - Bonito (or horse mackerel, chicken grunt, etc.): 1 small section (400g) - Onion: 1／2 piece - cucumber: 1 - Green shiso: 5 leaves - ginger: 1 piece - Dried plum: 3 pieces - Green onion: 5 stalks - Miso paste: 30-50g - Water: 1,000cc - Ice: about 20 ice cubes ## Recipe 1. 1. Tap bonito with a knife while chopping, coarsely for about 1 minute, or finely as desired. 2. 2. Cut onion into thin slices, cucumber into round slices, shiso and ginger into thin strips, and green onion into small pieces. 3. 3. Add miso paste and seeded pickled plums to 1 and beat together just enough to blend. 4. 4. When the bonito is blended with the miso, spread the mixture in ice water. Serve with chopped vegetables floating on top for color. ## Provider Information provider : ""Shizuoka no okazu"" Kaikosha ![Image](Not found)" "# Kuro hanpen furai ｜ Our Regional Cuisines **Cuisine Name**: Kuro hanpen furai **Region**: Our Regional Cuisines ## Main Lore Areas Yaizu City ## Main Ingredients Used Black hanpen, bread crumbs, wheat flour, eggs ## History, Origin, and Related Events Kurohanpen is made by boiling ground mackerel, horse mackerel, or sardine, and is semi-circular in shape and gray in color. It is a specialty of Yaizu, but is eaten almost everywhere in the prefecture. Outside of the prefecture, hanpen is a white paste, but in Shizuoka Prefecture, it is usually called kuro-hanpen. White hanpen is white because only the meat of the fish is used, while black hanpen is gray because the bones and skin of the fish are kneaded into the paste. In addition to fried hanpen, kuro-hanpen is also used in simmered and grilled dishes, and even as an ingredient in Shizuoka oden.Fried kuro-hanpen are also made at home and sold in the deli section of supermarkets. The fish flavor is concentrated in the hanpen, and the deep frying adds a savory flavor to the dish, making it a popular side dish for all ages, from children to adults. ## Opportunities and Times of Eating Habits It is eaten all year round. It appears on daily tables, as a side dish in lunch boxes, and in school lunches. ## How to Eat Kurohampen is dipped in flour, beaten egg, and breadcrumbs, and deep-fried in oil. The secret is to apply a thin layer of fine breadcrumbs. It is delicious either eaten as is or with sauce. ## Efforts for Preservation and Succession Fried fish is made at home and also sold at supermarkets and butcher stores. Kurohanpen also appear on school lunch menus as fried, tempura, and simmered dishes. ## Ingredients - Black hanpen: 13g x 20 sheets - wheat flour: 16g - Egg: 1 - bread flour: 60g - lemon: 1／2 - [A] Chuno sauce: 1 tsp. - [A] Ketchup: 1／2 tsp. - [A] soy sauce: A pinch ## Recipe 1. 1. Coat black hanpen with flour, beaten egg, and bread crumbs, in that order, and deep fry in oil (not included). 2. 2. Mix 【A】 to make a sauce, dip the fries in the sauce and eat.Garnish with lemon, if desired. ## Provider Information provider : ""Shizuoka no okazu"" Kaikosha ![Image](Not found)" "# Tougan-jiru(White gourd Soup) ｜ Our Regional Cuisines **Cuisine Name**: Tougan-jiru(White gourd Soup) **Region**: Our Regional Cuisines ## Main Lore Areas All of Aichi Prefecture, Centering on the Owari and Nishi Mikawa Areas ## Main Ingredients Used Tougan(=White gourd), chicken meat, dried shiitake mushroom ## History, Origin, and Related Events Aichi Prefecture is second only to Okinawa in the volume of shipments of ""Tougan(=White gourd)"", and ""Tougan(=White gourd)"" cuisine is widely popular in the prefecture. It is said that the ""Tougan(=White gourd)"" originated in India and was brought to Japan via China. It is mentioned in documents dating back to the Nara period (710-794), suggesting that it has been eaten since ancient times. Although it is in season in summer, it is said that it was named ""Tougan (meanings winter melon) "" because its thick and tough skin was so long-lasting that it would last until winter if stored in a cool and dark place.The small-sized ""Tougan(=White gourd)"", “Early Togan,"" has been cultivated since the Meiji era (1868-1912) and is known as a traditional vegetable of Aichi Prefecture. In recent years, the number of small ones has been increasing due to breeding, but in the past, they were large and were often eaten during the postwar period when food was scarce. “Early Togan"" are not popular because of the white powder that sticks to the hands, and in recent years, “Ryukyu Togan"" have become the most commonly cultivated variety.Since it has a light flavor and is easily seasoned, it is used in a variety of dishes, such as miso soup, simmered dishes, and stir-fried dishes. One of the most popular of these dishes is ""Tougan-jiru(=White gourd Soup),"" a soup of “Tougan"" with dashi (Japanese soup stock). ## Opportunities and Times of Eating Habits It is eaten from July to October, during Tougan(=White gourd) harvest season, and since more than 95% of it is water, it is a good source of moisture during the summer months. It can be eaten chilled or hot as a summer heat reliever. ## How to Eat Remove the guts from ""Tougan(=White gourd)"", cut into bite-size pieces, peel the skin, and simmer in dashi (=Japanese soup stock) with other ingredients such as chicken meat and shiitake mushrooms. When the ingredients are cooked, thicken the soup with Katakuriko(=potato starch) and eat it when it is well blended.Ingredients other than tofu paste vary from household to household, but fried thin tofu is also popular, as it is preferred to have a good dashi (=Japanese soup stock)If you want to make the skin of ""Tougan(=White gourd)"" smooth to the palate, you should cut it thicker. On the other hand, if you cut the skin thin, you can enjoy the texture and the green color of the skin when it is stewed.Dashi (=Japanese soup stock) is often made from dried shiitake mushrooms instead of bonito or dried sardines. ## Efforts for Preservation and Succession Even today, every household makes ""Tougan-jiru(White gourd Soup)"" in the summer when togan is available at supermarkets and other places. ## Ingredients - Tougan(=White gourd): 1／2 piece (900g) - Chicken leg meat: 200g - Dried shiitake mushroom: 3 pieces - [seasoning A] Dashi stock: 800ml - [seasoning A] Light soy sauce: 4 tbsp. - [seasoning A] Mirin(=sweet rice wine): 4 tbsp. - [seasoning A] Sake: 3 tbsp. - [seasoning A] Salt: a pinch - Katakuriko(=potato starch) dissolved in water: 2 tbsp. ## Recipe 1. 1. Remove the tougan(=White gourd)'s guts, cut into cubes of about 3 cm, and peel the skin thinly. 2. 2. Cut Chicken leg meat into bite-sized pieces. Soak dried shiitake mushrooms in water and slice into thin strips. 3. 3. Bring [seasoning A] to a boil in a saucepan, add 1 and 2, and simmer for 30 minutes 4. 4. Add dissolved katakuriko(=potato starch) and thicken. ## Provider Information provider : Aichi's 50 Local Recipe Collection ![Image](Not found)" "# Aburage-zushi/Inari-zushi ｜ Our Regional Cuisines **Cuisine Name**: Aburage-zushi/Inari-zushi **Region**: Our Regional Cuisines ## Main Lore Areas Toyokawa City and All of Aichi Prefecture ## Main Ingredients Used Fried thin tofu, Rice ## History, Origin, and Related Events The origin of ""Aburage-zushi(Inari-zushi)"" is a matter of some debate, but it is said to have originated when rice was stuffed into fried thin tofu that had been offered to ""Inari-san"" and made into a sushi. There are also various theories as to where it originated, and the town in front of ""Toyokawa Inari Shrine"", one of the three major Inari shrines in Japan, along with Edo and Nagoya, is said to be the birthplace of the dish. ""Aburage-zushi(Inari-zushi)"" is said to have been invented at ""Toyokawa Inari Shrine"" in the latter half of the Edo period (1603-1867).Nagoya's ""Aburage-zushi"" is characterized by the fact that it is filled with sweet and spicy fried thin tofu and ""sushi rice(=vinegared rice)"", and the bottom is not closed. It is said that Nagoya was the first place to call the combination of “Aburage-zushi"" and “Makizushi"" “Sukeroku"". There is a theory that the name ""Sukeroku"" comes from the main character in the Kabuki play ""Sukeroku Yukari no Edozakura (Sukeroku's Relation to Edo Cherry Blossoms)"" (18 plays). The name of Sukeroku's mistress, “Age-maki"", may have been taken from the word ""Age"" and likened to ""Aburage-zushi"", which is made of fried thin tofu, and the fact that “Sukeroku"" came wearing a ""Hachimaki (a type of sushi roll)"" may have been compared to “Maki-zushi"", It is said that “Sukeroku"" may have compared it to “Maki-zushi"" since he had rolled it up.In the town in front of ""Toyokawa Inari Shrine"", “Inari-zushi"" has long been sold and served to visitors to the shrine. The standard “Inari-zushi"" made of fried thin tofu in “Dashi (=Japanese soup stock)"" and ""sushi rice(=vinegared rice) is popular, but many stores also offer creative “Aburage-zushi"" as part of their efforts to revitalize the town. ## Opportunities and Times of Eating Habits It is popular on a daily basis regardless of the season. It is often included in family menus or used as the main dish in bento lunches. ## How to Eat Fried thin tofu is simmered in a sweet and spicy sauce and stuffed with ""Sushi rice(=vinegared rice)"" to form ""Tawara"". The seasoning of Fried thin tofu varies from household to household. Various arrangements are made, such as mixing ingredients into the vinegared rice. If the mouth part of the fried thin tofu is turned upward so that the rice inside can be seen, the ingredients inside can be shown and the dish can be enjoyed visually.In addition to the traditional way of making ""Inari-zushi"", the city of Toyokawa has also developed a wide variety of ways to enjoy ""Inari-zushi"", such as by creating menus that include miso pork cutlet and eel on top of ""Inari-zushi"". ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Toyokawa City has formed the ""Toyokawa Inari-zushi Promotion Group,"" and is proposing new ways to eat ""Inari-zushi"" as well as traditional ways of making ""Inari-zushi"". The city also offers ""Inari-zushi"" as a snack at nursery schools, holds ""Inari-zushi"" contests, and makes a variety of other efforts. ## Ingredients - Sushi rice(=vinegared rice): 480g - Fried thin tofu: 8 seets - [seasoning A] Sugar: 2 tbsp. - [seasoning A] Soy sauce: 2 tbsp. - [seasoning A] Mirin(=sweet rice wine): 1 tbsp. - [seasoning A] Dashi (=Japanese soup stock): 100 ml ## Recipe 1. 1. Cut fried thin tofu in half, peel the inside out to make a bag, boil quickly to remove oil, and squeeze out the water. 2. 2. Simmer 1 in [seasoning A] until all the liquid is absorbed, and let cool. 3. 3. Divide the sushi rice into 16 equal portions, fill the fried thin tofu with the mixture, and shape into the desired shape. ## Provider Information provider : Aichi's 50 Local Recipe Collection ![Image](Not found)" "# Kakimawashi/Torimeshi ｜ Our Regional Cuisines **Cuisine Name**: Kakimawashi/Torimeshi **Region**: Our Regional Cuisines ## Main Lore Areas All of Aichi Prefecture ## Main Ingredients Used Chicken meat, Rice, Chicken fat, Gobou(=Burdock), Carrot ## History, Origin, and Related Events ""Kashiwa (=chicken meat)"" has long been a favorite dish in Aichi Prefecture. Poultry farming in Aichi Prefecture began in the late Edo period (1603-1868), and developed into the famous ""Nagoya Cochin"" in the early Meiji period (1868-1912). Poultry farming in Aichi Prefecture has continued to flourish to the present day. As a result, there are many chicken dishes in Aichi Prefecture. In addition to “Tebasaki(chicken wings)"", ""Yakitori"", “Mizutaki"", “Kashiwa no Hikidorizushi (=minced chicken meat)"", and “Torimeshi (=chicken rice)"" are also popular.In the Edo period (1603-1867), chicken meat was so valuable that ""Torimeshi-magai"" was eaten, which did not contain chicken meat. However, as chicken hatching technology was brought to Aichi Prefecture and poultry farming flourished, “Torimeshi"" began to be prepared to enjoy eating adult chickens that no longer laid eggs. Since the meat of adult chickens was tough, it was first broken up and mixed into the rice to make it tastier.It is origin of ""Torimeshi""In Aichi Prefecture, mixed rice such as “Torimeshi"" is called “Kakimawashi"" or “Kakimashi"" in some areas. The name “Kakimawashi"" or “Kakimashi"" is said to have come from the fact that the rice is cooked and the separately seasoned ingredients are stirred thoroughly. ## Opportunities and Times of Eating Habits Today, it is eaten on a daily basis regardless of the season. In the days when chicken meat was expensive, it was served on festive occasions. ## How to Eat Cook rice with soy sauce, Mirin(=sweet rice wine), etc. For ingredients, stir-fry chicken meat, Gobou(=Burdock), carrots, etc. with chicken fat and season with soy sauce, etc. When the rice is finished cooking, stir the ingredients thoroughly before serving. The rice and ingredients are not cooked together, but are prepared separately and mixed together, so the ingredients should be seasoned a little more strongly than usual.If you want to use ingredients more unique to Aichi Prefecture, season the chicken with “Tamari"" and sugar. While soy sauce is made from soybeans and barley, “Tamari"" is made almost exclusively from soybeans, and because of its long fermentation and maturation period, it has a subtle miso flavor. Therefore, by using “Tamari"", you can enjoy a stronger, richer and more “umami"" flavor. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)""Torimeshi"" is widely popular in Aichi Prefecture, especially in Takahama City, where it is used to promote the city. It is also used in school lunches. ## Ingredients - Rice: 2 cups - Chicken thigh meat: 50g - Chicken fat: as needed - Gobou(=Burdock): 1／4 - Carrot: 1／4 - Chikuwa(=fishcake): 2 pieces - [Seasoning A] Soy sauce: 2 tbsp. - [Seasoning A] Mirin(=sweet rice wine): 1 tbsp. - [Seasoning B] Soy sauce: 1／2 tbsp. - [Seasoning B] Mirin(=sweet rice wine): 1／2 tsp. - [Seasoning B] Sugar: 1／2 tsp. ## Recipe 1. 1. Wash rice, soak in water for 30 minutes, and drain in a colander. 2. 2. Put 1 and [Seasoning A] in a rice cooker, add water according to the scale of the inner pot, and finish cooking. 3. 3. Cut chicken thighs into small pieces. 4. 4. Scrape the skin off the Gobou(=Burdock) and cut into fine strips, cut the carrot into 3cm pieces, cut the Chikuwa in half lengthwise and slice into 5mm pieces. 5. 5. Put chicken fat in a hot frying pan, add 3 and 4, fry together, add [Seasoning B], and cook until all liquid is absorbed. 6. 6. Add 5 to cooked 2, steam and mix. ## Provider Information provider : Aichi's 50 Local Recipe Collection ![Image](Not found)" "# Funa Miso (Crucian carp Miso) ｜ Our Regional Cuisines **Cuisine Name**: Funa Miso (Crucian carp Miso) **Region**: Our Regional Cuisines ## Main Lore Areas Owari Area, Kisosansen Area ## Main Ingredients Used Funa (Crucian carp), Soy Bean, Red Miso ## History, Origin, and Related Events ""Funa Miso(Crucian carp Miso)"" is a freshwater fish dish found in the lower reaches of the Kiso Three Rivers, which collectively refer to the three rivers, Kiso River, Nagaragawa River, and Ibigawa River, flowing through the Nobi Plain. It is enjoyed not only in the Owari region but also in the southwestern part of Gifu Prefecture, in the Mino region, and in places like Kisosaki Town in Mie Prefecture.The Kiso Three Rivers are blessed with river fish such as crucian carp, carp, and mullet, making them an important source of protein for the local residents. River fish cuisine has a long history of development in this area. Additionally, the red miso (miso made from soybeans) used in ""Funa Miso"" is a representative seasoning of Aichi Prefecture. This miso is created by cultivating koji mold on soybeans, producing koji from the soybeans, and then fermenting and aging the soybean koji for an extended period. The fermentation and aging process lasts for at least one year and can extend to two or three years, resulting in a rich, complex flavor profile with a deep umami, acidity, and a unique astringency. One well-known brand of this type of miso is widely recognized as Haccho Miso.The use of red miso helps eliminate the specific odor of river fish, enhancing the umami flavor in the Funa Miso dish. ## Opportunities and Times of Eating Habits The ""Kanbuna"" (cold-season crucian carp) harvested in the latter half of December to January is said to be the most delicious as it is rich in fat. Even today, the winter fishing of Kanbuna in the Kiso Three Rivers remains a seasonal tradition, and there are events open to the public where people can participate. Kanbuna, known for its firm flesh and rich fat content during this season, is particularly prized for making ""Funa Miso."" Female crucian carp, especially during this period, have abundant eggs, and those carrying roe are preferred for consumption. ## How to Eat To make ""Funa Miso,"" start by layering soybeans in a pot and placing Funa(=crucian carp) on top. Slowly cook over low heat for about 5 hours. Then, add a mixture of soybean miso (red miso) and sugar as a sauce, and continue simmering until it thickens. Although this dish takes a considerable amount of time to prepare, the result is tender fish, and you can eat it whole, including the bones.While Funa, soybeans, and soybean miso are the basic ingredients, variations may include adding root vegetables like burdock, or incorporating roasted green tea (hojicha) and ginger to mask any fishy odor. Enjoy it by serving over rice or as a side dish with sake.The key is to simmer the dish until the bones become tender, and using a pressure cooker can expedite the process. The finished ""Funa Miso"" can be stored as preserved food and enjoyed over an extended period. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)While the process of making it, such as simmering for an extended period, involves considerable effort, the tradition of preparing ""Funa Miso"" at home has decreased. However, there remains a high demand for this winter delicacy, and during the winter season, it is readily available for purchase in supermarkets and other stores. ## Ingredients - Funa (=Crucian carp): 4 medium-sized (480g) - Dried soybeans: 150g - [A] Red miso: 180g - [A] Sugar: 70g - [A] Mirin(=sweet rice wine): 1 1／2 tbsp - Ginger: 1 ## Recipe 1. 1. Soak the dried soybeans in water overnight. 2. 2. Keep the heads of the ""Funa (=Crucian carp)"", remove scales and internal organs. 3. 3. In a pot, place the soaked soybeans and put the ""Funa (=Crucian carp)"" on top. Add water and bring to a boil. Discard the water when it boils up. 4. 4. Add water again to the pot, and when it boils, add [A]. Once the red miso is dissolved, add julienned ginger. 5. 5. Simmer over low heat, taking care not to let it burn. ## Provider Information provider : Aichi's 50 Local Recipe Collection ![Image](Not found)" "# Kiinai Okowa ｜ Our Regional Cuisines **Cuisine Name**: Kiinai Okowa **Region**: Our Regional Cuisines ## Main Lore Areas Nagoya City, Owari Area ## Main Ingredients Used Glutinous rice, Kuromame(=Black soybeans), Kuchinashi no Mi (=Gardenia fruit) ## History, Origin, and Related Events When it comes to the cuisine of Children's Day (Tango no Sekku), ""Chimaki"" and ""Kashiwamochi"" are representative, but in Aichi Prefecture, in addition to these, there is a custom of eating ""Kii-nai Okowa"". It is also known as ""Kiihan"" or ""Kimeshi."" While similar dishes exist in Oita and Shizuoka Prefectures, the names differ, with them being called ""Ouhan"" and ""Someii"" respectively.During Children's Day, various prayers and rituals are performed to wish for the healthy growth and well-being of boys. For example, the carp streamers (""Koinobori"") are decorated to symbolize the desire for success, based on the legend that carp that swim upstream and overcome the waterfall called ""Ryumon"" transform into dragons. The samurai helmet and armor also have significance, representing the protection of the body. Shobu (iris) is another essential item during Children's Day, believed to ward off evil, and it is incorporated into dishes like Chimaki and Shobuyu (iris-flavored hot water). Similarly, ""Kii-nai Okowa"" is associated with the belief that the color yellow wards off evil, and the accompanying black beans carry prayers for good health.In the past, red rice served at celebratory occasions was considered a luxurious dish. To make a more accessible alternative, people began using kuromame (black soybeans) and kuchinashi (gardenia) seeds to color rice yellow, marking the beginning of ""Kii-nai Okowa."" ## Opportunities and Times of Eating Habits It is eaten during Children's Day (Tango no Sekku) to wish for the healthy growth of boys. Additionally, it is sometimes prepared for celebrating the birth of a baby boy. On the first Children's Day celebration (Hatsu Sekku), there is a custom of packing it into a jubako (tiered lacquerware box) as a return gift for the congratulatory presents received. ## How to Eat Soak glutinous rice along with kuchinashi seeds in water, ensuring thorough saturation. After that, cook it together with black soybeans, and once done, serve the yellow-tinted okowa in a dish. Similar to sekihan (red rice), it is common to sprinkle salt and black sesame seeds on top when eating. Using a steamer instead of a rice cooker can enhance the texture to be even more fluffy. If starting by boiling black soybeans, be cautious not to overcook to maintain a non-mushy, chewy texture. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even now, during the period of Children's Day, it is sold in confectionery shops and other stores, and it is also made at home. ## Ingredients - Glutinous rice: 3 cups - Black beans: 70g - Kuchinashi seeds: 1 - Salt: 1 tsp. ## Recipe 1. 1. Wash the glutinous rice and soak it in water with half of the kuchinashi seeds overnight. Drain in a colander. 2. 2. In a pot, add 500ml of water and the remaining kuchinashi seeds. Bring to a boil, then turn off the heat and crush the seeds through a strainer. 3. 3. Soak the black beans with a piece of iron nail overnight. Boil for about 30 minutes with the nail, then drain in a colander. The iron in the nail prevents color fading and preserves the natural black color of the beans without affecting the taste. 4. 4. In a rice cooker, combine the soaked rice (step 1) and the crushed kuchinashi mixture (step 2). Add the pre-boiled black beans (step 3) on top and cook. ## Provider Information provider : Aichi's 50 Local Recipe Collection ![Image](Not found)" "# Kushi-asari (Clam Skewer) ｜ Our Regional Cuisines **Cuisine Name**: Kushi-asari (Clam Skewer) **Region**: Our Regional Cuisines ## Main Lore Areas Higashimikawa area, Chita area ## Main Ingredients Used Clams ## History, Origin, and Related Events Aichi Prefecture has the largest clam catch in Japan. Nishio City and Gamagori City have the highest catches, while the Atsumi Peninsula and Chita Peninsula also contribute to the clam industry. The supply of clams is supported by resource management, such as the creation of tidal flats and shallow areas in Mikawa Bay and the transplantation of young clams from the Rokujo Lagoon at the mouth of the Toyokawa River. In addition, the nets used in the Mikawa Bay clam fishery are designed to prevent overfishing by making the nets (mangas) large enough to allow small clams to pass through. The shallow waters and gentle waves of Mikawa Bay create an environment that is ideal for the growth of clams. As a result, many dishes using clams are prepared in the coastal areas of Mikawa Bay. “Kushi-asari” is a simple local dish made by skewering clams and drying them in the sun. “Kushi-asari” was offered to the Tokugawa Shogunate during the Edo period and was also served at inns along the Tokaido Highway, where it was enjoyed by a wide range of people. In Kamezaki, Handa City, where the Kamezaki-shiohimatsuri Festival is held, “kushi-asari” has become an integral part of the festival. The festival is recognized as a national Important Intangible Folk Cultural Property. However, the clam catch has declined, and fewer and fewer clams from Aichi Prefecture are being sold in supermarkets. ## Opportunities and Times of Eating Habits Kushi-asari is a dish commonly made with spring clams. These clams are known for their thickness and full flavor, and they are packed with nutrients before the summer spawning season. Due to the preservation method, they can be consumed all year round. The dish is especially popular as a side dish for New Year's sake. ## How to Eat Skewer fresh clams through their water tubes and dry them in the sun for a whole day. It's important to use fat clams as their flesh shrinks when dried. You can enjoy the concentrated flavor of the clams by eating them as they are, or you can slightly roast them over a fire or have them as tempura, which is also a popular way to eat them. ## Efforts for Preservation and Succession Although there are fewer opportunities to make kushi-asari at home, it is still available at restaurants on the Chita Peninsula. However, in the Chita Peninsula, it is still possible to order “kushi-asari” made in the old-fashioned way. In Kamezaki-cho, Handa City, a workshop is being held for children to teach them how to make kushi-asari. As part of the city's revitalization efforts, publicity for “kushi-asari” is also being promoted. When many tourists visited Hinaga Island, Sasajima, and Sakujima in Mikawa Bay, they were served skewered asari clams. To take the clams out of the shells raw, they used a shell molder made by a blacksmith in Toyohashi Osaki - the home of this dish. ## Ingredients - Clams (Sand-dried): 1.2 kg - Water: 1 liter - Salt: 2 tbsp. - Bamboo skewers: 20 ## Recipe 1. 1. To peel raw clams, hold the clam with its mouth facing up and the short end facing you. Insert a knife about one-third of the way into the clam and push it from the front toward the back. While the clam is still open, insert your fingernail and then the knife towards the back. Return the blade and rotate it in a circular motion inside the shell to open the clam. 2. 2. Combine salt and water, and rinse the clam lightly in the mixture. 3. 3. Stick a bamboo skewer between the strings on both sides of the clam and pass it through the upper of the two water tubes. 4. 4. Dry the clams in a sunny place for 6 to 7 hours. 5. 5. To roast the clams, follow your preferred recipe. ## Provider Information provider : 50 Recipes of Aichi's Local Cuisine ![Image](Not found)" "# Nimiso ｜ Our Regional Cuisines **Cuisine Name**: Nimiso **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Red miso, Daikon radish, Carrot, Burdock, Taro, Konjac, Fried tofu pocket, Green onion ## History, Origin, and Related Events Mame miso (red miso), exemplified by hatcho miso, is an essential part of Aichi Prefecture cuisine. Mame miso is made by breeding koji mold on soybeans to make soybean koji, then fermenting and aging for a long time. It is aged for a minimum of one year, up to two to three years. Mame miso made in this way has a rich body, acidity, and a unique astringent flavor. Hatcho miso is a brand of mame miso. Hatcho miso originated in Hatcho Village(current name: Hatcho-cho, Okazaki City), located eight units of distance (Hatcho) away from Okazaki Castle, birthplace of Tokugawa Ieyasu. As the key transportation point at the intersection of the Tokaido and Yahagi River, it was said to be an easy place to obtain the ingredients for miso, such as soybeans and salt. The culture of mame miso has remained firmly rooted to this day, with a variety of miso dishes that are known even outside of the prefecture. Along with ""Miso Nikomi Udon,"" ""Miso Oden,"" and ""Miso Katsu,"" ""Nimiso"" is beloved among residents of Aichi Prefecture. This dish is also known as ""Misoni"" (miso-simmered), and as the name suggests, it is made by simmering various ingredients in miso. The flavor and cooking method differ by household, with countless variations. In some places, it is eaten as a stew, and in other places, more broth is added to make it more like hot pot or miso soup. What is usually in common is that root vegetables are used and a large quantity is made at once. ## Opportunities and Times of Eating Habits It can be made by simmering any seasonal ingredients, but it is most often eaten in the winter when root vegetables are in season. It is made by simmering slowly, so it warms up the body. ## How to Eat Use any ingredients you have at home, such as daikon radish, carrot, burdock, and taro, and simmer them in miso. The ingredients vary depending on season and household. The seasonings also vary, with some using just miso and mirin, and others using miso and dashi stock to make it more like miso soup. If you make it with a lot of broth, you can add udon or rice to the leftover soup to make porridge. By making a large amount at once and repeatedly simmering to eat again the next day, the flavor the miso will permeate the ingredients to increase the richness and umami. ## Efforts for Preservation and Succession The ingredients are readily available and it is easy to make, so it is still made on a regular basis today. ## Ingredients - Daikon: 5cm - Carrot: 1 - Burdock: 1 - Taro: 3 - Green onion: 1 - Konjac block: 1／2 - Fried tofu sheet: 1 - [A] Red miso: 100g - [A] Sugar: 4 tbsp. - [A] Mirin: 4 tbsp. - Dashi broth: 600ml - Shichimi chili pepper: Appropriate quantity ## Recipe 1. 1. Cut the daikon radish, carrot, burdock, and taro into bite-size pieces, slice the green onion diagonally into 1cm pieces, then blanch the burdock. 2. 2. Tear the konjac into bite-size pieces and blanch. Blanch the fried tofu pocket to remove excess oil, then cut into strips. 3. 3. Add all ingredients from step 1 and 2 except for the green onion to the dashi broth, then add the A ingredients and bring to a simmer. Simmer over low heat while removing the scum until the vegetables are soft. 4. 4. Add the green onions to finish, and bring to a boil one more time. 5. 5. Sprinkle with shichimi chili pepper to taste. ## Provider Information provider : 50 Aichi Local Cuisine Recipes ![Image](Not found)" "# Haze Tsukudani ｜ Our Regional Cuisines **Cuisine Name**: Haze Tsukudani **Region**: Our Regional Cuisines ## Main Lore Areas Coastal areas ## Main Ingredients Used Haze (Goby), Tamari (Sauce) ## History, Origin, and Related Events Mikawa Bay is situated between the Chita and Atsumi Peninsulas in Aichi Prefecture. It has a long stretch of shallow water and is home to tidal flats such as Rokujo Lagoon and Shiogawa Tidal Flat. The cultivation of sweet potatoes on the Atsumi Peninsula has contributed to the popularity of tsukudani (food boiled in soy sauce and sugar) in coastal areas, making it possible to preserve fish for a longer time. Even today, there are tsukudani restaurants scattered throughout the region.Aichi Prefecture's tsukudani is known for its use of tamari, which is a representative seasoning of the region. Tamari soy sauce is made almost exclusively from soybeans, unlike soy sauce, which is typically made from barley. This gives it a rich, full-bodied flavor that is reminiscent of soybean miso. It is said that tamari originated from the liquid that oozed out during the process of making soybean miso.Haze Tsukudani is an essential dish for Osechi cuisine, which is served on New Year's Eve. Haze's face resembles that of an old man, symbolizing longevity, and its fast swimming speed is said to help people achieve their goals more quickly. ## Opportunities and Times of Eating Habits During New Year’s, it is customary to eat a dish called Osechi, which is believed to bring good luck. In winter, you'll find Tsukudani made from the Mikawa red-spotted goby on store shelves, indicating that the year is about to end. The goby fishing season in the coastal areas of Ise and Mikawa bays is from September to November. The caught gobies are first gutted, grilled, and then stored until New Year's. These grilled gobies are then used to make Tsukudani. In addition to Tsukudani, grilled gobies are also used as the core of Kombu rolls and as soup stock for Zoni (a kind of stew). Gobies are also delicious when served as Sashimi, Tempura, and Deep-Fried. However, it is important to note that only second-year gobies that are 15 cm in length can be made into Sashimi. Kamezaki, located on the Chita Peninsula, is known to be the best place to catch gobies. ## How to Eat River gobies are boiled without removing the entrails, while ocean gobies are removed, baked, dried, and then boiled. Sea gobies are first grilled, dried, and then simmered. To enhance the flavor, some people add dashi kelp at the bottom of the pot and a small amount of ground sansho (Japanese pepper) to the broth. If you are concerned about the smell of goby, lightly boil it in tea before cooking it with tamari and sugar to remove the smell. You can enjoy it with freshly cooked rice, or as a snack with sake. ## Efforts for Preservation and Succession Making tsukudani at home is becoming more difficult, but it is still available at specialty tsukudani shops. Towards the end of the year, supermarkets in Toyohashi City sell grilled goby. However, due to the rarity of domestic gobies, many are now processed from imported gobies. Nonetheless, high-quality domestic grilled gobies can still be purchased at Yanagibashi Market in Nagoya City. ## Ingredients - Sea goby: 200g - [A] Water: 200ml - [A] Sake: 50ml - [A] Mirin (sweet cooking sake): 50ml - [A] Tamari soy sauce: 50ml - [A] Sugar: 3 tbsp. ## Recipe 1. 1. Remove goby scales and insert a bamboo skewer between the gills from both sides of the goby's mouth. Pull out the gills and entrails while turning the skewer. Rinse the goby quickly in salt water to remove any sliminess and dirt, then pat it dry. 2. 2. Arrange the prepared goby on a bat and place it in the refrigerator without wrapping for half a day to dry. 3. 3. Grill the goby on a fish grill. 4. 4. Place the goby again in the refrigerator without wrapping and let it dry overnight. 5. 5. Put some A in a saucepan, place the dried goby on top, cover it with a lid, and simmer over low heat until all the liquid is absorbed. ## Provider Information provider : 50 Recipes of Aichi's Local Cuisine ![Image](Not found)" "# Karimori Kasuzuke ｜ Our Regional Cuisines **Cuisine Name**: Karimori Kasuzuke **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the Prefecture ## Main Ingredients Used Karimori, Sake Lees (Kasu) ## History, Origin, and Related Events Karimori and Early Harvest Karimori are types of white melons cultivated for pickling in the Nobi Plain region since the Meiji era. They are recognized as traditional vegetables of Aichi Prefecture. Currently, they are mainly produced in Kiyosu City and Oguchi Town, Niwa District. As the alternative name ""Katauri"" suggests, they are very firm melons and are rarely consumed outside of pickling. Their thick and compact flesh provides a satisfying texture when pickled, offering a crisp bite.The Chita Peninsula, situated to the south of the Nobi Plain, has historically enjoyed good transportation access and was a region where brewing industries thrived. At its peak, there were over 200 sake breweries in the area. The proximity to the region where Karimori was produced might have led to the tradition of using the abundant sake lees from these breweries to create Kasuzuke (pickled with sake lees). It is also sometimes pickled alongside Moriguchi Daikon, a specialty of Fuwa District, which is known as ""Moriguchi-zuke"" and is also recognized as a Nagoya specialty.The name ""Karimori"" comes from the fact that even when pickled, it maintains a crispy texture (from ‘kari’ meaning crispy in Japanese), making it a delightful accompaniment to rice. ## Opportunities and Times of Eating Habits Karimori is in season during the summer, like most melons. After being harvested from July to August, ""Karimori Kasuzuke"" is prepared. It is strongly associated with summer pickles. It can also be enjoyed as nukazuke (fermented in rice bran) or shiozuke (salted). ## How to Eat The process involves cutting Karimori in half lengthwise, removing the seeds, and arranging them in a pickle barrel while rubbing them with a large amount of salt. A weight is placed on top to release the water. Next, the Karimori, with excess water wiped off, is coated with mirin lees and divided into small portions in plastic bags for pickling. After letting it rest for about 3 weeks, it is ready to be consumed.If left to mature with changing sake lees for over a year, it turns a deep amber color and the aroma and umami of the sake lees intensify. Aside from being a rice accompaniment, it pairs well with alcohol and serves as a palate cleanser for rich dishes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Due to the aging of producers, the production of Karimori itself is shrinking, prompting active efforts to welcome new producers. Events involving Karimori harvesting and pickling experiences are also held. As the harvest season approaches, Karimori can be spotted more frequently in supermarkets and other stores, and there are still households that pickle it at home. ## Ingredients - Karimori: 1 kg - Salt: 200 g - Weight: approximately 2 kg - Mirin lees: 400 g ## Recipe 1. 1. Cut Karimori in half lengthwise and remove the seeds. 2. 2. After removing the fibres fill the cavity with salt, place the Karimori halves side by side with their backs and fronts touching, cover with a lid, and place a weight on top. 3. 3. Let it pickle for about 2 days (48 hours) until water rises. 4. 4. Drain in a strainer, pat dry with a cloth until the surface is dry and allow it to air-dry until the surface is dry. 5. 5. Coat with mirin lees evenly, divide into plastic bags, and pickle. 6. 6. Place it in the refrigerator for about 3 weeks until ready to eat. ## Provider Information provider : Recipe Source: ""50 Selections of Local Aichi Recipes"" ![Image](Not found)" "# Igamanju ｜ Our Regional Cuisines **Cuisine Name**: Igamanju **Region**: Our Regional Cuisines ## Main Lore Areas Nishi-Mikawa region ## Main Ingredients Used Rice flour, glutinous rice, sweet bean paste ## History, Origin, and Related Events “Oshimon” (or “okoshimon”) is a seasonal confectionery from Aichi Prefecture made by kneading rice flour with boiling water, shaping it in a mold, and decorating it with colored powder. In the Nishi-Mikawa region it’s customary to eat “Igamanju"" during the Doll’s Festival (Momo no Sekku).“Igamanju” is a confection made by coating either coarse or fine red bean paste in rice flour and then decorating the surface with colored glutinous rice. While “Igamanju” can also be found outside of Aichi Prefecture in Kyoto and Kyushu, it’s a unique custom of the Nishi-Mikawa region to eat “Igamanju” as part of the Girls' Day (Hinamatsuri) celebration.There are various theories about the origin of the name “Igamanju.” Some believe that the glutinous rice used on the surface of the confection resembles the texture of a chestnut (“iga” in Japanese). Another theory suggests that it comes from the historical event of Ieyasu Tokugawa’s journey known as “Iga-goe,” which means crossing the Iga region. Yet another theory links the name to the aroma (“kaori” in Japanese) that emanates while steaming the manju, as it is derived from the word (""ii no ka”) which means the fragrance of rice.The “igamanju” you can eat in Okazaki City is made of pink, yellow, and green. Some say that the pink means peach blossoms, yellow means rape flower blossoms, and green means new buds. Others say the pink (red) means warding off evil, yellow means prayers for a good harvest, and green means vitality. Some suggest that this vivid and colorful appearance is one of the reasons it has become established as a traditional Girls' Day confection. ## Opportunities and Times of Eating Habits After being given as an offering to the Hina dolls, it’s traditionally eaten on March 3rd during the Girls' Day celebration, in the same way as “hishimochi” and other traditional confections. Additionally, in some regions it’s eaten during agricultural rituals, such as the prayer for a bountiful harvest before the planting season, or during the autumn equinox after the rice harvest.In the Nishi-Mikawa region, they start appearing in stores around mid-January. ## How to Eat Pour hot water into the mixture of rice flour and sugar, and knead until it’s as hard as an earlobe. Once steamed in a steamer, the dough is rolled out thinly and wrapped in red bean paste, and finally it’s decorated with pink, yellow and green glutinous rice and steamed again before eating. Be careful not to use high heat when steaming, as the dough will become tough. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the Nishi-Mikawa region, it’s still eaten during the Doll's Festival season. There are fewer opportunities to make it at home, but you can easily buy it at Japanese confectionery stores and supermarkets. When “igamanju” hits the shelves, many people realize that the Doll’s Festival is approaching. It’s also included in school lunch menus. ## Ingredients - rice flour (top-grade non-glutinous): 220g - rice flour (glutinous): 30g - sugar: 1 tbsp - hot water: 190ml - sticky rice: A little - colored powder (red/green/yellow): A little - coarse red bean paste: 150g ## Recipe 1. 1. Combine the rice flour (non-glutinous/glutinous) and sugar, pour in the hot water, and knead well until it's about the toughness of your earlobe. Beware the risk of burning yourself. 2. 2. Roll the coarse red bean paste into 8 equal-sized pieces. 3. 3. Put the dough from Step 1 in the steamer and steam for about 20 minutes until the steam rises. 4. 4. Put the steamed dough from Step 3 in a mortar and tear it into pieces of about 3cm. Spread them out, put the bean paste from Step 2 inside and wrap it with the dough. 5. 5. Soak the glutinous rice in water for 2–3 hours, then dye it with red, green, and yellow colored powder. Use it to decorate the top of the steamed manju from Step 4 and steam for another 20 minutes over medium heat. ## Provider Information provider : Recipe provided by: “50 Select Recipes of Aichi Local Cuisine” ![Image](Not found)" "# Hebo-meshi(Hebo rice) ｜ Our Regional Cuisines **Cuisine Name**: Hebo-meshi(Hebo rice) **Region**: Our Regional Cuisines ## Main Lore Areas Nishimikawa Region, Higashimikawa Region, Okumikawa Region ## Main Ingredients Used Hebo, rice ## History, Origin, and Related Events “Hebo” refers to the larvae of the common Asiatic yellowjacket and other ground bees, and are also known simply as ""bee larvae”. In the past, hebo was a valuable source of protein in the mountainous area stretching from Shinshu to Okumikawa, and the adults and larvae of local bees were boiled in a sweet and spicy sauce and mixed with rice to make hebo rice, hebo kanroni (hebo simmered in soy sauce, mirin, sugar, and starch syrup), and hebo gohei-mochi (hebo rice cakes). Nowadays, hebo consumption is rare, and they are generally served as a delicacy for guests.The common Asiatic yellowjacket builds nests in the ground, and locals make use of their habit of bringing food straight back to the nest to find their nests. To do so, they shape the meat of a river fish, chicken, or frog into a ball that is easy for the bees to carry, and attach cotton to it as a marker. They then use the marker to follow the bees and find their hive. These bees used to nest in paddies, but they now nest in the mountains due to the effects of pesticides.When competitions for the heaviest hebo nests were held, hebo nests would be dug up and placed in nesting boxes in early summer. The hebo would then be fed and reared until the competitions in the autumn. Participants in these competitions may also hunt for large nests in the fall instead of rearing them. ## Opportunities and Times of Eating Habits In the old days, hebo were taken out of their nests in the fall and boiled to preserve them. In addition to hebo rice, other popular homemade hebo dishes include hebo tsukudani (hebo simmered in soy sauce and mirin), hebo kanroni, as well as hebo gohei-mochi served with miso and a special sauce made with ground hebo. ## How to Eat Dry roast hebo while being careful not to crush them, and simmer them in soy sauce, sugar, and mirin to make hebo tsukudani. Add rice and the hebo to the rice cooker, cook until done, then stir and enjoy. You can enjoy the contrasting textures of the adult bees and the larvae. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Hebo can be made at home or eaten at roadside stations or hotels and inns even today. Competitions to determine the heaviest hebo hives are held in the fall alongside wholesale markets, and these occasions attract large numbers of visitors. Vendors sometimes visit such markets to sell hebo rice and hebo gohei-mochi, as well as common Asiatic yellowjackets marinated in shochu. ## Ingredients - Rice: 2 cups - Hebo: 100g - 【A】 Soy sauce: 50ml - 【A】 Sugar: 1／2 tbsp. - 【B】 Mirin: 1 tbsp. - 【B】 Sake: 1 tbsp. - 【B】 Salt: 1／2 tsp. ## Recipe 1. 1. Wash the rice, soak in water for 30 minutes, and drain in a colander. 2. 2. Fry the hebo in a frying pan, add A and bring to a boil. 3. 3. Put the rice from 1 in a rice cooker, add B, add water to the scale of the inner pot, and cook. 4. 4. When the rice is cooked, add 2 and stir to combine. ## Provider Information provider : Recipe provided by: 50 Local Aichi Cuisine Recipes ![Image](Not found)" "# Sumiso somen (vinegared miso noodles) ｜ Our Regional Cuisines **Cuisine Name**: Sumiso somen (vinegared miso noodles) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the prefecture ## Main Ingredients Used Miso, vinegar, somen noodles ## History, Origin, and Related Events Miso, particularly red miso such as the local hatcho miso, is an indispensable condiment in Aichi cuisine. Miso is made by growing koji mold in soybeans to produce a starter, then fermenting and maturing this over a long period of time until it becomes miso paste. It is matured for a minimum of one year, and between two and three years at the longer end. Miso produced in this way has a rich body and acidity, and a characteristically astringent flavor. Hatcho miso is one of these brands of miso.The village from which hatcho miso gets its name (currently the town of Hacho in Okazaki) is close to Okazaki Castle, the birthplace of Tokugawa Ieyasu. This was a major transportation hub, where the Tokaido route between Tokyo and Kyoto intersected with the Yahagi River. As such, it was easy to obtain soybeans and salt there, the raw ingredients of miso.Miso remains deeply rooted in everyday life in Aichi even to this day, appearing in various dishes that are widely known outside the prefecture: “miso stew “and “udon noodles “, “miso oden “, “tonkatsu with miso sauce “, “miso dengaku “, and so on. But the most familiar miso dish eaten in summer is sumiso somen (vinegared miso noodles).Aichi was also lucky when it came to vinegar. Brewers in Handa city were able to produce sake vinegar at an affordable price, and this is said to have helped sushi (sushi referring to vinegared rice, not raw fish) become a part of Edo cuisine. The cities of Hekinan and Anjo, located near to Handa, have eaten somen (thin, wheat flour) noodles since ancient times, and it is thought that “sumiso somen” is deeply rooted in the area too. ## Opportunities and Times of Eating Habits They are often eaten in Nagoya, and in summer when appetites are smaller. The refreshing vinegar and nutritious miso are also good for preventing fatigue in the summer heat. ## How to Eat They are extremely simple to make, with a simple miso, vinegar and sugar mixture added to cooked noodles. The rich body and umami of the miso mellows the taste of the vinegar, leaving you feeling refreshed after eating. The miso sauce contains little water, so if it is not sticking to the noodles you can thin it out with some dashi stock.You can also replace the somen with thicker udon noodles. With different garnishes such as summer vegetables, sesame seeds, grated ginger, sakura shrimp or shiso (Chinese basil) leaves, you can make the dish both more nutritious and better looking. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It can easily be made with household staples, so it is made in households everywhere when summer comes around. The taste of the miso sauce and the garnishes will vary depending on the household. ## Ingredients - somen (thin, wheat flour) noodles: 2 packs - mirin: 3 tablespoons - red miso paste: 4 tablespoons - sugar: 1 tablespoon - vinegar: 2 tablespoons - sesame seeds: 1 tablespoon - Cucumber, ginger, shiso (Chinese basil) leaves: according to your taste ## Recipe 1. 1. Add the mirin to a saucepan, then heat to burn off the alcohol. Add in the red miso paste and sugar, and mix well. Add in the vinegar and mix. 2. 2. Boil the noodles. Once they are cooked, chill them with cold water. 3. 3. Serve the noodles in a bowl, and add the sauce. Sprinkle with sesame seeds, and garnish with finely chopped cucumber, ginger etc if you wish. 4. 4. Mix together, and enjoy. ## Provider Information provider : Recipe source: 50 Recipes from Aichi Regional Cuisine ![Image](Not found)" "# Jojokiri ｜ Our Regional Cuisines **Cuisine Name**: Jojokiri **Region**: Our Regional Cuisines ## Main Lore Areas Higashi Mikawa Area, centered on Atsumi Peninsula ## Main Ingredients Used Flour, azuki beans, sugar ## History, Origin, and Related Events The Atsumi Peninsula is a peninsula situated on the eastern side of Aichi Prefecture; it is an area blessed with the natural wonders of the sea and mountains, with the Mikawa Bay in the north and the Pacific Ocean to the south. The Atsumi Peninsula is affected by the Kuroshio Current off the coast in its temperate climate, length of daylight hours, and numerous days with good weather; it is an environment extremely suited to agriculture. However, it lacked large rivers in the past; there was consistent drought damage, and the poor soil quality could have hardly been called fertile. From the Showa Period on, once the Toyogawa Canal was developed, agriculture developed rapidly, and it became one of the leading agricultural areas in Japan for vegetables and flowers.Jojokiri is a dish passed down from the Meiji Period to farmers in the Atsumi Peninsula with its flourishing agriculture. It is also called ""Irago shiruko."" Udon noodles are boiled in a broth sweetened with sugar and eaten. It is said that the dish came to be called ""jojokiri"" from the shape of the thin udon noodles kneaded from flour, which resembles loaches (""dojo"" or ""jojo"").Because it was eaten in place of a snack during breaks in farm work, it is unique in its sweet finish, since sugar helps relieve tiredness. ## Opportunities and Times of Eating Habits In the past, it was eaten as a snack during breaks in farm work. It was also eaten during finishing points in critical farm work (such as rice-planting and rice-harvesting). ## How to Eat Add water to flour and knead; you want the texture to be somewhat on the firm side. Spread thinly with a rolling pin, and cut into pieces that are about 1cm thick. Place into boiling water and let boil; lastly, add azuki beans, a generous amount of sugar, and salt. Once the taste is adjusted to your liking, it is ready to eat. The springy texture of the noodles and the sweetness of the sugar and azuki beans will take over your mouth.It is typically eaten sweetened, like oshiruko, but it is also eaten in a savory variation with taro, carrots and soy sauce as the ingredients. The savory variation is eaten as a meal. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Besides being introduced as an item on cafe menus, it can also be eaten as part of school lunches. Also, the Irago Residents' Association has recreated a certain ""jojokiri"" that only some elders knew about, after asking them for the recipe. They are devoted to passing down this dish, and even now give it out at local festivals, etc. ## Ingredients - Flour: 100g - Azuki beans: 60g - Water: 400ml - Sugar: 4 heaped Tbsp - Salt: A pinch ## Recipe 1. 1. Wash the azuki beans and place into pot. Add three times the amount of azuki beans in water, and turn on the heat. Once boiled, strain and discard the water and scum. Add three times the amount of azuki beans in water once again, turn on the heat, and boil for about 30min until softened. Mash until it begins to form a paste. 2. 2. Knead flour and water into a dough with a slightly firm consistency. Make into balls, flatten with a rolling pin into discs about 3mm thick. Cut into strips about 4cm wide and 1cm thick. 3. 3. Add 2 to boiling water, wait until they float to the surface. 4. 4. Once they float to the surface, add the azuki beans from 1, and adjust the taste with sugar and salt. ## Provider Information provider : Recipe Source: ""Selection of 50 Recipes of Aichi's Local Cuisine"" ![Image](Not found)" "# Fuki no nitsuke ｜ Our Regional Cuisines **Cuisine Name**: Fuki no nitsuke **Region**: Our Regional Cuisines ## Main Lore Areas Owari area ## Main Ingredients Used Japanese butterbur ## History, Origin, and Related Events Fuki (butterbur) grows wild in fields and mountains throughout Japan, from Hokkaido to Okinawa, and has been eaten since the Heian period. Most of the butterbur distributed today is ""Aichi Wase Fuki,"" a traditional vegetable of Aichi Prefecture.The Chita Peninsula is a major production center of Aichi early-blooming butterbur, and its history dates back to the middle of the Meiji period. It was discovered in what is now Tokai City, and spread to the surrounding areas because of its quick leaf growth, thick stems, and good aroma. The Chita Peninsula has no major rivers, which has been a challenge for agriculture, but with the construction of the Aichi Irrigation Canal in the Showa period, the harvest became more stable. Currently, ""autumn butterbur"" is harvested from October to January of the following year, and ""spring butterbur"" is harvested from February to May.Aichi Prefecture, which is one of the top producers of butterbur in Japan, is also familiar with dishes using butterbur. One of the most popular dishes is ""fuki no nitsuke"" (stewed butterbur). The stems of Aichi early-blooming butterbur are very thick, so its crunchy texture can be enjoyed. ## Opportunities and Times of Eating Habits In spring, when fuki becomes more commonly available in stores, it is prepared at home. The seasoning differs slightly from household to household. ## How to Eat When using fresh fuki, be sure to remove the acrid taste first. After that, cut into 4 cm lengths and simmer in dashi broth. Some people add miso (soybean paste) to the broth.But if it is not prepared properly, it will have a strong bitter taste. It also contains natural toxins, so it is important to prepare it thoroughly first. To remove the acrid taste, sprinkle a little salt on the blowfish, and then slice the seaweed. Then, boil it in plenty of boiling water for a few minutes, cool it under running water, and remove the muscle. ## Efforts for Preservation and Succession Even today, the dish is prepared at home in the spring, and is also served at school lunches. ## Ingredients - Japanese butterbur (boiled in water): 200g - [A] Dashi stock: 150ml - [A] White soy sauce: 1 tbsp. or more - [A] Sake: 1 tbsp. - [A] Mirin: 1 tbsp. ## Recipe 1. 1. Sprinkle salt on Japanese butterbur and scrape the surface with a chopping board. 2. 2. Boil water in a frying pan, boil 1 for 5 minutes, remove from cold water, peel thin skin carefully, and cut into 4 cm lengths. 3. 3. Bring A to a boil in a pan, add 2, cover with a lid, and simmer for 10 minutes. Let cool in the boiling water. ## Provider Information provider : Jiyugaoka Cooking Studio Co. ![Image](Not found)" "# Renkon no nimono ｜ Our Regional Cuisines **Cuisine Name**: Renkon no nimono **Region**: Our Regional Cuisines ## Main Lore Areas Owari area ## Main Ingredients Used lotus root ## History, Origin, and Related Events It is said that the cultivation of lotus root started in the Edo period when the priest of a temple in Aisai City, Aichi Prefecture, planted lotus root in the rice field in front of the temple gate. Aisai City accounts for most of the lotus root production in Aichi Prefecture.Aisai City is bordered by the Kiso River to the west and has very fertile soil, but because it is located at an elevation of 0 m above sea level, it was often plagued by flood damage. As a result, the cultivation of lotus root spread rapidly as an alternative to rice cultivation, and the city is still known as one of the leading lotus root production areas in the country. When it was first cultivated, ""Bicchu"" was the most suitable variety of lotus root for simmered dishes due to its firm texture, but today, various varieties are grown, including ""Lotus White"" with a strong crunchy texture and ""Kanasumi"" with a strong firm texture.Because of this, lotus root dishes are often eaten mainly in the Owari area, including Aisai City. Rengon-nimono"" (lotus root stew) is a typical dish, and each household has its own unique flavor. Vinegared lotus root, candied lotus root, stir-fried lotus root, and salads are also popular. Since lotus root has many holes in it, it is often used in New Year's osechi dishes as an auspicious ingredient for ""foreseeing the future. ## Opportunities and Times of Eating Habits Since lotus root is harvested from autumn to the following spring, it is often prepared and eaten during this period. Since lotus root has a hole in it so that the end can be seen, it is considered a good omen for ""looking ahead,"" and is eaten on special occasions such as New Year's and celebratory occasions. ## How to Eat Cut the lotus root into bite-size pieces and stew them in broth, soy sauce, mirin (sweet sake), and other seasonings. After that, let it cool down to allow the flavors to soak in well. Instead of broth, ""Rengon-ni-okaka-ni"" (lotus root stewed with bonito flakes) is also often eaten.Different varieties and parts of the lotus root can be used to create different textures. There is also an arrangement in which ingredients such as chicken meat and dried shiitake mushrooms are added to the ""lotus root stew"". ## Efforts for Preservation and Succession Even today, it is often used in school lunches and at home. In addition, events and initiatives are regularly held to make people more familiar with lotus root, such as lotus root cooking contests and lotus root digging experiences. ## Ingredients - lotus root: 500g - [A] Dashi stock: 500ml - Mirin (sweet cooking sake): 3 tbsp. - [A] Sake: 2 tbsp. - [A] Sugar: 3 tbsp. - Soy sauce: 60ml ## Recipe 1. 1. Peel and slice the brickwort into round slices about 1.5 cm thick. 2. 2. Put 1 into a pan, add A, and cook over low heat for 5 minutes. 3. 3. Add soy sauce and simmer for 15 minutes, then turn off the heat. ## Provider Information provider : ""50 Recipes of Aichi's Local Cuisine"" (Japanese only) ![Image](Not found)" "# Jurokusasage no gomamisoae ｜ Our Regional Cuisines **Cuisine Name**: Jurokusasage no gomamisoae **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Jurokusage, red miso, sesame ## History, Origin, and Related Events Jurokusage is a traditional vegetable of Aichi Prefecture, named after its pods, which contain 16 beans. In Aichi Prefecture, it is mainly grown in western Owari, such as Aisai City and Inazawa City, and is also produced in Gifu Prefecture and Okinawa Prefecture. It is said that production in the Chubu region began around the Taisho era (1912-1926). In Aisai City, renkon (lotus root) cultivation also flourishes, but since the harvest time of renkon and that of julosasage are different, it is thought that the ability to grow the crop throughout the year may be the reason why julosasage cultivation took root in this region.Beans such as azuki are said to have a skin that cracks when cooked, giving the appearance of seppuku (ritual suicide), and the jurokusage beans, which do not crack even when cooked, were favored by samurai warriors for their good luck.Seeds are sown in February, and around the middle of May, poles and nets are prepared for the vines to crawl on. In summer, the pods are harvested when they are 30 to 50 cm long. The pods are similar to string beans, but are characterized by their very long length. Therefore, it is very time-consuming to harvest them by hand, picking them one by one. The pods are harvested when they are soft and eaten whole.Because of its scarcity, the time-consuming jurokusage is often consumed locally and is a locally produced for local consumption vegetable that is not often distributed outside of the prefecture.When choosing jurokusage, it is best to select long, thin and bright green ones. It is easier to cook than string beans, has a softer texture, and has a light, refreshing flavor.It is used in many dishes such as sesame paste, soaked vegetables, fried vegetables, simmered dishes, and tempura. ## Opportunities and Times of Eating Habits A typical summer vegetable of Aichi Prefecture that is ready in mid-summer. Dishes using Jurokusage are indispensable as an offering for the Bon Festival. ## How to Eat Boil jurokusage in boiling water, cut into bite-size pieces, and serve with a sauce made of red miso paste, ground sesame, and mirin (sweet soybean paste). You can also enjoy a different flavor by mixing with ginger soy sauce or sesame soy sauce instead of miso flavor. Jurokusage is easily cooked, so be careful not to overboil. ## Efforts for Preservation and Succession In order to familiarize people with local ingredients and convey local food culture, it is included in school lunch menus at local elementary and junior high schools. ## Ingredients - 16 Sasage: 150g - mirin (sweet cooking sake): 1 tbsp. - A] Aka-miso (red miso): 1 tbsp. - A] Vinegar: 1 tbsp. vinegar - A] Sesame paste: 1／2 tbsp. ## Recipe 1. 1. Boil Juroku Sasage in boiling water and cut into 3 cm lengths. 2. 2. Make boiled mirin. Heat mirin in a pot over high heat. Reduce heat to medium and simmer for 2 to 3 minutes to remove alcohol. 3. 3. In a bowl, combine seasoning A and mirin. ## Provider Information provider : ""50 Recipes of Aichi's Local Cuisine ![Image](Not found)" "# Furofuki daikon ｜ Our Regional Cuisines **Cuisine Name**: Furofuki daikon **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Daikon radish, red miso ## History, Origin, and Related Events Aichi Prefecture is blessed with a mild climate throughout the year, partly due to the influence of the Kuroshio Current running through the Pacific Ocean. In addition, agriculture has long flourished due to the large rivers represented by the Kiso San-river (the generic name for the three rivers flowing through the Nobi Plain: the Kiso, Nagara, and Ibi Rivers) and water for agricultural use. The fan-shaped land created by the Kiso River has large grains of sand and good drainage, making it suitable for the cultivation of root crops that grow underground, and the production of daikon radish flourished.Three types of daikon are certified as traditional vegetables of Aichi Prefecture: the sweet Miyashige daikon, which is representative of Owari; the Koryo daikon, which is grown mainly in Ama City and is often used in stewed dishes; and the Moriguchi daikon, which is used for pickles, with the longest growing over 180cm. The ""Aokubu Daikon"" commonly seen in supermarkets is said to have its roots in ""Miyashige Daikon,"" and the ""Koryo Daikon"" is said to have its roots in ""Nerima Daikon,"" which is famous in the Kanto region.Since the area is famous for its daikon, daikon dishes are also very popular. In addition to ""miso oden,"" ""furofuki daikon"" is also popular. The miso sauce for ""furofuki daikon"" in Aichi Prefecture is made with soybean miso (red miso), which is also an indispensable ingredient in the food of Aichi Prefecture. The richness and unique astringency of the soybean miso goes well with the daikon radish, which is sweetened by the dashi broth. ## Opportunities and Times of Eating Habits Furofuki daikon,"" which warms the body when eaten, is often eaten during the cold season. Sogenji Temple in Toyoake City holds the annual ""Toyoake no Daikon Takiyaki"" on November 29. It is said that if visitors eat this dish, they will not become bedridden and will stay healthy. ## How to Eat The daikon is cut into 3 cm thick slices, beveled, and boiled in dashi broth. For ""furofuki daikon"", ""horyo daikon"", which has a fine texture and does not fall apart easily, is suitable, but ""miyashige daikon"" is also fine. The simmering time varies depending on the variety of daikon.The miso sauce is based on soybean miso, but the flavor varies from household to household. Yuzu (Japanese citron) is sometimes added for a refreshing flavor. ## Efforts for Preservation and Succession Because it is a simple dish, it is still made in every household. ## Ingredients - Daikon radish: 1 - [A] Aka-miso (red miso): 110g - [A] Mirin: 4 tbsp. - [A] Ginger juice: 1 - [A] Sesame seeds: 1 tbsp. - [A] Sugar: 4 tbsp. - Dashi Kombu: about 3cm ## Recipe 1. 1. Cut radish into round slices about 3 cm thick and bevel. 2. 2. Put rice water (not included in the quantity) and 1. in a pan and simmer for 20 minutes. 3. 3. In a separate pot, add ingredients A and knead together over low heat until glossy. 4. 4. Wash 2 quickly, put it in a pot and fill it with water until the daikon is covered, add dashi konbu, and simmer over low heat for 1 hour. 5. 5. Serve 4 with 3. ## Provider Information provider : ""50 Recipes of Aichi's Local Cuisine ![Image](Not found)" "# Arame to rakkasei no nitsuke ｜ Our Regional Cuisines **Cuisine Name**: Arame to rakkasei no nitsuke **Region**: Our Regional Cuisines ## Main Lore Areas Higashimikawa area centered on the Atsumi Peninsula ## Main Ingredients Used Peanuts, arame ## History, Origin, and Related Events The Atsumi Peninsula faces Mikawa Bay to the north and the Pacific Ocean to the south, and is blessed with the natural beauty of the sea and mountains. The mild climate due to the influence of the Kuroshio Current flowing offshore, the long hours of sunlight, and the large number of sunny days make it a very suitable environment for agriculture. However, the Atsumi Peninsula used to have no major rivers and was always plagued by drought damage, and the soil was barren, hardly fertile. After the Toyokawa River water supply was constructed in the Showa period, agriculture developed rapidly, and the area became one of the leading agricultural areas in Japan in terms of vegetable and flower harvests. Peanuts are also grown on the Atsumi Peninsula, which has a lot of sandy soil.The Atsumi Peninsula is also rich in the bounty of the sea from Mikawa Bay and the Atsumi open sea, where seaweed and seaweed are often harvested, as well as seaweed farming is thriving. Arame, a type of kelp, is a seaweed distributed along the Pacific coast of Honshu, and is called arame because its flesh is coarser and thicker than that of wakame. It is abundantly harvested in Ise Bay and accounts for most of the nation's production. The Atsumi Peninsula, which is close to Ise Bay, also has a good catch of arame, which is eaten in miso soup, tsukudani, and other dishes.The ""arame and peanut stew"" has been popular in the Higashimikawa region as a reserve dish using ingredients from the Atsumi Peninsula. ## Opportunities and Times of Eating Habits Arame is harvested from July to September, so it is often prepared during this time of year when fresh arame is used. However, dried arame is also widely available, so it is made on a daily basis regardless of the time of year. Because it is made by boiling it down to a sweet and spicy consistency, it is also useful for making and keeping on hand. ## How to Eat Soak peanuts thoroughly in water, and soak arame in water for about 30 minutes before cooking. Boil the peanuts and arame until soft, then simmer in sugar, soy sauce, and mirin until the flavors are absorbed. It can be eaten hot or cold. The texture of the peanuts and the thick, chewy arame are both very satisfying. ## Efforts for Preservation and Succession Since it is made with locally available ingredients, it is still made daily in every household. ## Ingredients - groundnut: 200g - Arame (dried): 20g - [A] Sugar: 2 tbsp. - [A] Soy sauce: 3 tbsp. - [A] Mirin: 1 tbsp. ## Recipe 1. 1. Soak peanuts in water with their skins on for at least one night. 2. 2. Soak arame in water for 30 minutes and cut into pieces. 3. 3. Put 1 and 2 in a pan, add water to cover, and boil for about 1 hour until tender. 4. 4. Add A and 3 to the pot and simmer for 15 minutes. ## Provider Information provider : ""50 Recipes of Aichi's Local Cuisine ![Image](Not found)" "# Hakozushi ｜ Our Regional Cuisines **Cuisine Name**: Hakozushi **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture centering on the Owari area and Nishimikawa area ## Main Ingredients Used Rice, shrimp, conger eel, salmon, eggs, dried shiitake mushrooms, etc. ## History, Origin, and Related Events “Hakozushi” can be found all over Japan. It is a type of sushi made by filling a square wooden box with sushi rice, placing the ingredients on top, and then pressing them down from above. The history of ""Hakozushi"" is older than that of nigirizushi. It started with “Narezushi”, which is made by marinating fish, rice, and salt for a long period of time, and by the Muromachi period (1336-1573), “Hannare” appeared, which is made to mature in a relatively short period of time. Compared to “Narezushi”, “Hannare” retains the texture of both the fish and the rice, so the sour rice itself becomes more palatable. From this trend, the prototype of “Hakozushi” was born, which consisted of putting salted fish and rice in a sushi tub or wooden box, covering the lid, placing a weight on top, and letting it ferment for several days. Later, with the invention of kasuzu (sake-lees vinegar), ""Hakozushi"" with a variety of ingredients was created in many places. In the past, when there was not enough rice available, ""Hakozushi"" which required large amounts of rice, was a great luxury. “Hakozushi”, which is mainly eaten in the Owari and Nishimikawa areas, is also called “Kirizushi”, and is characterized by the diagonal arrangement of ingredients such as shrimp, conger, dried shiitake mushrooms and thin strips of egg. This was designed to ensure that everyone can enjoy a variety of flavors equally. The box is a special wooden one with five or six tiers stacked on top of each other. Stack the wooden box with the sushi rice and ingredients and wedge it together from the side to apply pressure. Many families used to have wooden boxes, but nowadays the number is decreasing. ## Opportunities and Times of Eating Habits It was made for celebrations, festivals, and other occasions when many people gathered together. Nowadays, many households do not have wooden crates, and it is a time-consuming and labor-intensive process, so the opportunities to make it at home have decreased. ## How to Eat The ingredients and seasonings used on top of sushi rice vary from household to household, but seafood, wild vegetables, vegetables, kakufu (wheat gluten), and dubu (wheat gluten) are often used. The seasoned ingredients are drained thoroughly and placed diagonally on top of the sushi rice, starting from the center, and then covered with a lid and pressurized from above for about half a day. When finished, remove from the box, cut into bite-size pieces, and serve.When ""Hako-zushi"" was being made, ""makizushi"" and ""aburage-zushi"" were often made and eaten together. After the rapid economic growth period, ""hako zushi"" gradually became less common in households. ## Efforts for Preservation and Succession Efforts are being made to pass on the taste and method of making hako zushi by holding cooking classes for parents and children, and by having each municipality prepare and disseminate information on hako zushi. ## Ingredients - Sushi rice: 500 g - Peeled shrimp: 100 g - [A] Dashi stock: 50ml - [A] Soy sauce: 1 tsp. - [A] Sugar: 1 tsp. - Grilled sea eel: 1 - [B] Dashi stock: 100ml - [B] Soy sauce: 1 tbsp. - [B] sugar: 1 tsp. - salted salmon: 1 slice - Dried shiitake mushroom: 2 pieces - [C] Soy sauce: 1 tbsp. - [C] Sugar: 1 tbsp. - Eggs: 1 - [D] Sugar: 1／3 tsp. - [D] Salt: a pinch - Haran Leaves: As needed ## Recipe 1. 1. Beat the peeled shrimp with a knife to make surimi and cook in A. Boil the grilled sea eel in B. Grill and break up the salted salmon. Soak dried shiitake mushrooms in water, cut into thin slices and simmer in C. Mix the eggs with D to make a minced egg. 2. 2. Wipe well with a damp cloth, place a sheet of ""harang"" leaves in a box, pour in the sushi rice, and press down lightly to make the surface smooth. Haran leaves, which look like large bamboo leaves, are said to have sterilizing properties and are used to wrap rice balls, sushi, and as a divider for serving. 3. 3. Arrange the ingredients diagonally on top of the sushi rice in a colorful manner, cover with the haran leaf, press the lid firmly in place, and leave for a while. 4. 4. After removing from the box, cut into bite-size pieces and place in a bowl. ## Provider Information provider : ""50 Recipes of Aichi's Local Cuisine"" ![Image](Not found)" "# Kishimen ｜ Our Regional Cuisines **Cuisine Name**: Kishimen **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Kishimen ## History, Origin, and Related Events Flat udon (thick Japanese noodles) about 1 mm thick and 7 to 8 mm wide are called “Kishimen”. It is the soul food of Aichi Prefecture, eaten everywhere, and has its roots in the flat udon (called ""Himokawa"") that were a specialty of present-day Kariya City. There are many theories about the origin of the name ""Kishimen"", but it is said to have derived from the Chinese confectionery ""Kishimen"". Chinese ""Kishimen"" are made by kneading wheat flour, rolling it out flat, plucking it out with a bamboo tube, etc., in the shape of a go stone, boiling it, and then sprinkling soybean flour over it. It is said that the reason why ""Kishimen"" has become popular in Aichi Prefecture is that the taste of the dipping sauce is easier to soak up than udon, which suits the people who like strong flavors. In the traditional way, the dipping sauce is seasoned with mackerel scad and tamari (thick soy sauce). This is because the flat noodles have a light taste in the mouth, and the soup needs to be well seasoned. Mackerel scad can be used to extract a thicker soup stock with a more peculiar flavor than bonito. While soy sauce is made of soybeans and wheat, tamari is made almost entirely of soybeans and has a faint, distinctive aroma of miso. By combining this with the soup stock, a thick dipping sauce is prepared. ## Opportunities and Times of Eating Habits It is eaten on a daily basis throughout the year. ## How to Eat Generally, it is served with frozen or dried noodles. It is served with red kamaboko (fish cake), which is unique to Nagoya, to give it a more local flavor.Nowadays, in addition to sauce made with muro-aji or tamari, it is often made with dashi broth and soy sauce. There are also many variations, such as ""curry kishimen,"" ""chikara kishimen"" with rice cakes, and ""carbonara kishimen.In addition to hot ""Kishimen,"" there is also ""Koro,"" in which both the noodles and the broth are cold, which is eaten in the summer when people's appetites wane. ## Efforts for Preservation and Succession Even today, there is an environment in which people can easily make ""Kishimen"" at home, for example, noodles are sold at supermarkets. Kishimen is also served in school lunches at elementary schools.Local udon noodle stores and flour makers are also involved in a variety of activities, such as a stamp rally to encourage people to try the noodles. ## Ingredients - Boiled kishimen noodles: 2 - spinach: 50 g - kamaboko (Red fish paste): 40g - fried tofu: 1 - green onion: to taste - [A] Soy sauce: 1 tsp. - [A] Sugar: 1／2 tsp. - [A] Dashi stock: 50ml - [B] Dashi stock: 800ml - [B] Soy sauce: 1 tbsp. - [B] Mirin: 1／2 tbsp. - Salt: 1／2 tsp. - Bonito flakes: 6g ## Recipe 1. 1. Boil spinach and cut into 3 cm lengths. Cut kamaboko into thin half-moon slices. 2. 2. Boil fried tofu quickly to remove oil, cut into strips, and cook in A. 3. 3. Bring B to a boil in a saucepan, add boiled kishimen noodles and simmer gently. 4. 4. Put 3 in a bowl, garnish with 1 and 2, and garnish with dried bonito flakes. ## Provider Information provider : ""50 Recipes of Aichi's Local Cuisine"" ![Image](Not found)" "# Gohei-mochi ｜ Our Regional Cuisines **Cuisine Name**: Gohei-mochi **Region**: Our Regional Cuisines ## Main Lore Areas West Mikawa / East Mikawa / Okumikawa area ## Main Ingredients Used Uruchi rice, miso, soy sauce ## History, Origin, and Related Events “Gohei-mochi” is a local cuisine originating in the mountains of the Chubu region, including Okumikawa in Aichi Prefecture, Kiso and Ina in Nagano Prefecture, and Hida in Gifu Prefecture, and may date back to the middle of the Edo period (about 1700 - 1750). It is said that lumberjacks, hunters and other mountain workers used to make and eat “Gohei-mochi” on the eve of a ""Yama no kou (mountain festival)"" to pray for their safety while working in the mountains. There are many theories as to the origin of the name ""Gohei""; some say it was created in the shape of a ""gohei” (ritual wand with pleated paper), an offering to the gods; others say it originated as a portable food for mountain workers; and still others say it originated from a man named ""Gohei"" who would spread miso on his rice balls and roast them over a fire when he ate his lunch. ## Opportunities and Times of Eating Habits In the mid-Edo period, when rice was very precious, gohei-mochi was eaten at festivals and other festive occasions. In those days, everyone enjoyed making ""gohei-mochi,"" from adults to children, including men, and sometimes even guests. Nowadays, gohei-mochi is eaten in a variety of situations as a light and convenient snack. It is especially popular as a gourmet food to be enjoyed while on vacation. ## How to Eat Freshly cooked Uruchi rice is mashed to make it look like a rice cake, flattened and skewered, dipped in miso sauce, and grilled before eating. The most common form is a flat oval shaped waraji, but there are many variations such as flat dango.The secret to enjoying Gohei-mochi is to make the rice cake as thin as possible and cook it thoroughly to the core. Also, if you casually make the surface of the rice cake wavy with your fingers, it will be easier for the sauce to adhere to the surface. The miso sauce used for the rice cakes differs from household to household and from store to store. Walnuts, sesame seeds, peanuts, garlic, green onions, and other ingredients are kneaded into the miso to create a variety of flavors to enjoy. ## Efforts for Preservation and Succession It is served in school lunch menus and as a light meal at events. In addition, there are various stores that sell ""Gohei-mochi"" mainly in the Okumikawa area, and each store offers its own unique flavor. ## Ingredients - Uruchi rice: 2 gou - skewers: 4 - red miso: 50g - Sugar: 75g - Sake: a pinch - walnut: 8g - sesame seeds: 5g - grated ginger: a pinch ## Recipe 1. 1. Wash rice and soak in water for 30 minutes before cooking. 2. 2. Mash 1 while still hot. 3. 3. Divide 2 into 4 equal portions, skewer, and spread into a small oval shape. 4. 4. Grind the walnuts and sesame seeds well in a mortar and pestle, add red miso paste, sugar and sake, and mix in the ginger. Transfer to a saucepan and knead well over low heat. 5. 5. Grill 3 on a fish grill or frying pan until golden brown. 6. 6. Add the miso sauce from step 4 and grill until golden brown. ## Provider Information provider : ""50 Recipes of Aichi's Local Cuisine"" ![Image](Not found)" "# Oni-manju ｜ Our Regional Cuisines **Cuisine Name**: Oni-manju **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture centering on Nagoya city ## Main Ingredients Used Sweet potatoes, flour ## History, Origin, and Related Events “Oni-manju” was made with sweet potatoes and wheat flour, which were relatively easy to obtain during and after the war when food was scarce, and it became popular as a staple food instead of rice. It is said that the name was given because the way the cubed sweet potatoes look like the horns or a metal stick of an oni (ogre). It has various names such as ""Imo-uiro"", ""Imoman"", and ""Imo-manju"" depending on the region. During the war, the quantity of sweet potatoes was more important than their taste, so a variety called ""Gokoku-imo"" was produced, which had a large yield. However, unlike the sweet potatoes of today such as Beni-azuma, Beni-haruka and Annou-imo, which have a sweet taste and a smooth texture, Gokoku-imo was watery and did not have umami, so it is said that the ""Oni-manju"" was born from the ingenuity of finding ways to make it more delicious. Later, during the period of rapid economic growth, it became popular as a filling and inexpensive snack for farmers. ## Opportunities and Times of Eating Habits Although it is most often made in the fall, when sweet potatoes are harvested, ""onimanju"" is always available at Japanese confectionery shops, and is therefore eaten throughout the year. ## How to Eat Sweet potatoes cut into 1 cm cubes are placed in a dough made of flour and sugar, and steamed before eating. The red color and texture of the sweet potato skin can be enjoyed by leaving the skin on. It can be eaten warm or cold, but if you reheat it in the microwave for 20 to 30 seconds with plastic wrap, you can enjoy the freshly made texture.Onimanju"" is characterized by its firm and heavy texture, which makes it very filling. In recent years, however, some people enjoy eating it with a fluffy, steamed bread-like texture, or with apple cubes in place of sweet potatoes.Many of the sweet potatoes sold at Japanese confectionery shops have been ""honey-simmered"" in advance. At home, sweet potatoes are simply sprinkled with salt and sugar. ## Efforts for Preservation and Succession Some communities are making efforts to pass on the tradition by incorporating it into school lunch menus and offering cooking classes in conjunction with learning about sweet potato cultivation. In addition, because it is easy to prepare, it is also made at home and passed down from generation to generation. ## Ingredients - Sweet potato: 1 small (200g) - Flour: 80g - Rice flour: 20g - Sugar: 60g - Water: 35ml ## Recipe 1. 1. Peel sweet potatoes thickly, cut into 1 cm cubes, soak in water to remove the scum, drain, and sprinkle with sugar. 2. 2. Sift flour and rice flour (joshinko) together. 3. 3. Add water and 2 to 1 and mix until powdery, then divide into 4 equal portions. 4. 4. Place 3 on a cookie sheet cut into 10 cm pieces. 5. 5. Cover a steamer with a wet dish towel, place 4 on top, and steam for 15 minutes. ## Provider Information provider : ""50 Recipes of Aichi's Local Cuisine"" ![Image](Not found)" "# Tako-meshi(octopus rice) ｜ Our Regional Cuisines **Cuisine Name**: Tako-meshi(octopus rice) **Region**: Our Regional Cuisines ## Main Lore Areas Owari area / Himakajima ## Main Ingredients Used Octopus, rice ## History, Origin, and Related Events “Tako-meshi” (octopus rice) is said to have been a type of fisherman's meal in which octopus caught by fishermen was chopped into small pieces on the boat and cooked with rice. In addition to Aichi Prefecture, it is often eaten in the Seto Inland Sea region, including Ehime, Kagawa and Hiroshima prefectures. Himaka Island, located in Mikawa Bay, is called the ""Island of Octopus"" because it is rich in high-quality octopus. Octopus characters can be seen everywhere on the island, including monuments and manhole covers, and a summer octopus festival is held to pray for the octopus and a good catch. The Anraku-ji Temple on the island is known as ""Tako Amida"" because of an anecdote about a large octopus wrapped around the temple's statue of Buddha to protect it when it was pulled out of the water by fishermen after it sank during an earthquake. On Himaka Island, where octopus is a specialty, you can enjoy various kinds of octopus dishes including ""Tako-meshi"". ## Opportunities and Times of Eating Habits In the Minamichita area, there used to be a custom of eating octopus on the day of the summer solstice. This was an important day for farmers as it marked the 11th day after the summer solstice and marked the end of rice planting. The octopus has eight legs with suckers attached, and it is said that farmers offered the octopus to the gods in the hope that the seedlings would take root firmly and that they would have a bountiful harvest. The custom of eating octopus on the day of the Han-summer festival is widely seen mainly in the Seto Inland region, and the price of octopus rose before Han-summer. Since octopus is rich in taurine, which is believed to be good for relieving fatigue, many people eat it to prevent summer fatigue. ## How to Eat Nationally, boiled octopus is often mixed with rice, but in Aichi Prefecture, raw octopus is usually cooked together with rice. It is sometimes called ""sakura-meshi"" (cherry blossom rice) because the rice turns a beautiful cherry color when cooked together. It is good to simply taste the octopus alone, but you can also add chopped carrots for color, sprinkle chopped green onion after serving, or garnish with sprouts or aonori (green laver). If fresh octopus is not available, steamed or dried octopus can be substituted. ## Efforts for Preservation and Succession In addition to being included in school lunch menus, the entire community is actively promoting the octopus, especially in Minamichita Town, but also on Nichigashima and Sasajima.Tako-meshi"" is also available at restaurants in the prefecture, with each restaurant offering its own unique seasoning. ## Ingredients - Rice: 2 gou - Raw octopus: 200g - [A] Sake: 1 tbsp. - [A] Mirin: 1 tbsp. - [A] soy sauce: 3 tbsp. - ginger: 1 sprig - green onion: As needed ## Recipe 1. 1. Wash rice, soak in water for 30 minutes, and drain in a colander. 2. 2. Sprinkle octopus generously with salt (not included in the quantity) and fry. Rinse off any sliminess and cut into 2 cm pieces. 3. 3. Cut ginger into thin strips. 4. 4. Put 1 and A in a rice cooker, add water according to the scale of the inner pot, mix, and top with 2 and 3. 5. 5. When the rice is finished cooking, give it a quick stir and serve in a bowl. ## Provider Information provider : ""50 Recipes of Aichi's Local Cuisine"" ![Image](Not found)" "# Ahodaki (Simmered pickled daikon radish) ｜ Our Regional Cuisines **Cuisine Name**: Ahodaki (Simmered pickled daikon radish) **Region**: Our Regional Cuisines ## Main Lore Areas Hokusei Food Culture Area in Mie Prefecture ## Main Ingredients Used Pickled daikon radish, soy sauce, Dashi (=Japanese soup stock), sugar ## History, Origin, and Related Events Daikon radich has been consumed since ancient times and is mentioned in Japan's oldest documents, the ""Kojiki"" and ""Nihon Shoki."" The name ""daikon"" itself is said to have originated from its large size, being called ""oone"" or from its white color and cool appearance, referred to as ""suzushiro."" The Shosoin documents mention the use of Chinese characters to represent daikon radish. Pickling vegetables with salt for preservation is documented in various historical sources such as the wooden tablets from the Heijo Palace, the Manyoshu (Collection of Ten Thousand Leaves), and the Engishiki (an ancient law book). However, the mention of pickling with rice bran, known as nukazuke, seems to date back to the Muromachi period. This reflects the value of rice during that time.As for takuan-zuke, it is said to have been devised by the Zen monk Takuan (1573-1646) in the Edo period, or alternatively, it was named by Tokugawa Iemitsu (1604-1651), who visited the temple where Takuan belonged. Some sources suggest that the term ""takuan"" derived from ""takuwaedzuke.""The dish ""ahodaki"" is a preserved side dish that ingeniously reuses takuan, which tends to lose its flavor and smell around the following summer after pickling. This regional dish reflects the wisdom of enjoying food without wasting it. The takuan preserved in a barrel loses its flavor each time it is taken out. ""Ahodaki"" involves re-cooking it in soy sauce after removing excess salt. The unique name is said to come from the idea of doing something foolish by removing the salt just to re-cook it in soy sauce when it's delicious.Due to its elaborate preparation, it is also known as ""daimyo-ni"" (feudal lord's cooking). Similar dishes are found in other prefectures, such as ""takuan no nitan"" in Fukui, ""okumoji"" in Ishikawa, and ""irikogu"" or ""irigoki"" in Toyama, all employing a similar cooking method. ## Opportunities and Times of Eating Habits The practice of making ""ahodaki"" originated as a method to repurpose takuan pickled in winter, which tends to lose its flavor by the following summer. ## How to Eat Thinly slice the aged takuan, soak it in water several times to remove excess salt, then briefly simmer. Season it with soy sauce, bonito dashi broth, sugar, and other seasonings. Finally, sprinkle white sesame seeds and, if desired, shichimi togarashi (seven-spice blend) to taste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In an survey conducted for the Green Tourism Model District Promotion Plan in Inabe City, ""ahodaki"" was mentioned as a proud and unique local dish. It is a well-known dish in the region, and recently, there has been an increase in people using fresh takuan that hasn't aged because they feel a desire to eat it. ## Ingredients - Aged takuan (pickled daikon radish): 150g - White sesame seeds: 2 tsp. - Shichimi togarashi (seven-spice blend): To taste - [Seasoning A] Soy sauce: As needed - [Seasoning A] Bonito dashi stock: 100ml - [Seasoning A] Sugar: 2 tsp. ## Recipe 1. 1. Thinly slice the aged takuan, soak it in water multiple times to remove excess salt, and desalinate. (It's better not to desalinate completely.) 2. 2. Simmer the slices until they become tender (to your preferred firmness) and season with Seasoning A. 3. 3. Finally, sprinkle white sesame seeds and, if desired, shichimi togarashi. 4. 4. [Note:]Recently, there are methods such as stir-frying after desalting or drizzling sesame oil on the finished dish. ## Provider Information provider : ""Mie no Aji Sensai Bansai Vol.2"" (Mie Food Culture Research Group) ![Image](Not found)" "# Noppei ｜ Our Regional Cuisines **Cuisine Name**: Noppei **Region**: Our Regional Cuisines ## Main Lore Areas Iga Food Culture Area ## Main Ingredients Used Satoimo(=Japanese taro), carrot, daikon radish, konjac(=yam cake), fried thin tofu, chikuwa(=fish cake), dried shiitake mushrooms, gobou(=burdock), kamaboko(=fish cake), lotus root, bamboo shoots, etc. ## History, Origin, and Related Events One of the nationally renowned regional dishes, ""Noppei,"" also known as ""Noppei-jiru,"" ""Noppe,"" ""Nuppei,"" and called by various names in other prefectures, is a beloved cuisine. With satoimo(=Japanese taro) as a staple ingredient, it is often consumed in winter, aligning with the harvest season. The dish features root vegetables such as carrots, gobou(=burdock), and daikon radish, and is characterized by not being stir-fried. In the Iga region, it is enjoyed as a representative winter side dish. Initially, it is consumed as a soup with a rich variety of ingredients, then reheated, and finally eaten in a simmered form. As this region, the only one in Mie Prefecture without a coastline, lacks abundant fish dishes, soy-based products and processed fish products (such as chikuwa(=fish cake) and kamaboko(=fish cake)) have been considered delicacies. In the past, these were prepared for various occasions, including local festivals, household celebrations, and Buddhist events or funerals.The name ""Noppei"" appears in a cookbook called ""Ryōri Monogatari"" from the early Edo period (1643) as ""Noppei-tou,"" describing a dish similar to ""iridori,"" thickened with udon flour. In the Iga region, Matsuo Basho invited disciples to a ""Tsukimi no Kai"" (moon-viewing gathering) in 1694, and the menu included ""Fu no Noppei,"" which remains only in the menu name. Many people have attempted to recreate it, and while it aligns with the preparation method in ""Ryōri Monogatari,"" it has evolved significantly over time. ## Opportunities and Times of Eating Habits Noppei is indispensable as a winter home-cooked dish. When struggling to decide on a menu, it's a classic home-cooked dish to the extent that one might say, ""How about noppei tonight?"" ## How to Eat The ingredients used vary depending on the season, but root vegetables are preprocessed and roughly cut to a similar size. The addition of satoimo(=Japanese taro) thickens the broth and makes it less prone to cooling, providing warmth to the body. Influenced by Kyoto culture, the flavor and color of the broth are very light, and each serving is carefully plated. Making a large quantity at once and reheating it every day causes the broth to gradually reduce. While it starts off resembling a soup dish, in the end, it transforms into a more typical simmered dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Well-known in the region and enjoyed by people of all ages and genders, it is a frequently prepared dish in households. Additionally, in Nabari City, it is served as part of school lunches under the name ""noppei soup."" ## Ingredients - Satoimo(=Japanese taro): 4 - Carrot: 1／2 - Daikon radish: 1／4 - Konjac(=yam cake): 1／2 - Fried thin tofu: 1 sheet - Chikuwa(=fish cake): 1 - Dried shiitake mushrooms: 4 - Gobou(=burdock): 1 - Kamaboko(=fish cake): 1 - Lotus root: 1／2 - Bamboo shoots: 1／2 - [Boiling soup] Dashi (=Japanese soup stock): 400ml - [Boiling soup] Rehydrated Shiitake Mushroom Liquid: 60ml - [Boiling soup] Mirin(=sweet rice wine): 60ml - [Boiling soup] Sake: 40ml - [Boiling soup] Salt: A little - [Boiling soup] Soy sauce: 60ml - [Boiling soup] Sugar: 30g ## Recipe 1. 1. [Preparation of Ingredients]- Cut roughly into bite-sized pieces.- (1) Peel satoimo(=Japanese taro); leave small ones whole, cut larger ones into halves, boil to remove sliminess.- (2) Peel daikon radish, slice into rounds or gingko leaf shapes, and boil in rice water.- (3) Peel and slice carrots into rounds, then boil.- (4) Rehydrate shiitake mushrooms, cut into halves or quarters, and reserve the soaking liquid.- (5) Peel and diagonally slice gobou(=burdock), then boil.- (6) Cut chikuwa(=fish cake) and kamaboko(=fish cake) as desired.- (7) Remove excess oil from fried thin tofu, cut into appropriate pieces.- (8) Parboil konjac(=yam cake), make small cuts with a hidden knife or tear into pieces.- (9) Peel lotus root, boil, and cut into thick rounds.- (10) Boil bamboo shoots, cut the base into gingko leaf shapes and the tip into a comb-like pattern. 2. 2. Simmer the prepared ingredients in a broth made from bonito stock and rehydrated shiitake mushroom liquid, seasoning to taste. 3. 3. [Note]- Some households use bonito flakes to make the broth. ## Provider Information provider : ""Mie no Aji Sensai Bansai"" (Mie Food Culture Research Group) ![Image](Not found)" "# Narezushi (lactic acid fermented sushi) ｜ Our Regional Cuisines **Cuisine Name**: Narezushi (lactic acid fermented sushi) **Region**: Our Regional Cuisines ## Main Lore Areas All of Mie Prefecture ## Main Ingredients Used Ayu, rice, salt (fish varieties may include Pacific saury, mackerel, barracuda, Japanese pilchard, sea bream, horse mackerel, etc., depending on the region) ## History, Origin, and Related Events ""Narezushi"" is a traditional type of sushi, consisting of salt-pickled fish and rice fermented through lactic acid. The name ""narezushi"" is derived from the process of becoming accustomed or matured as fermentation progresses. Originally developed as a method to preserve fish for an extended period, the rice that encouraged fermentation was initially discarded. This preservation method is exemplified by Shiga Prefecture's ""funazushi,"" known as ""honnare."" However, during the Muromachi period, a shorter fermentation process emerged, allowing both rice and fish to be consumed together, known as ""namanare."" This led to the consumption of rice with a sour taste. In Mie Prefecture, all ""narezushi"" is of the ""namanare"" type. Variations exist among regions, including differences in the types of fish used, pickling methods, purposes of pickling, and the timing of pickling. Particularly, some types are pickled for Shinto shrines' ""jukusen"" (specially prepared meals offered to deities). The types of fish used also vary by region; in Ise City, ayu, sea bream, and horse mackerel are common, while in the eastern Kishu region, in addition to ayu, Pacific saury, mackerel, barracuda, and others are used. In the Chunanzei area (Geinocho), Iga region, and northern Mie region (Kuwana City), konoshiro (gizzard shad) is utilized. ## Opportunities and Times of Eating Habits In Mie Prefecture, the practice of making ""narezushi"" is widespread from north to south. In the eastern Kishu region, which includes fish such as ayu, Pacific saury, and mackerel, people often start pickling them with rice around early December and consume them during the New Year. In households of the eastern Kishu region, the pickling process typically extends for approximately three weeks each in early January, early February, and early March, after which the ""narezushi"" made in March is opened around March 20th, marking the completion of that year's narezushi. Once opened, the acidity of ""narezushi"" increases day by day, so it is advisable to consume it quickly. Due to the practice of sharing with friends, relatives, and acquaintances to consume it promptly, it is also known as ""yarizushi."" Additionally, it is sometimes referred to as ""mottaru,"" derived from expressions like ""mottete, ageru"" or ""mottake."" In other regions, especially during autumn festivals as part of shrine offerings, ""narezushi"" is often made by the prayer house (touya) organization and distributed to each household after the festival. In areas where shrines have disappeared due to mergers or other reasons, volunteers often take on the task of making ""narezushi."" ## How to Eat Fish that has been salted for about a month is carefully washed with water to remove the salt, and then drained. In the eastern Kishu region of Mie Prefecture, rice is cooked to a soft texture and shaped into a long cylindrical form. In other regions, rice is typically cooked to a normal firmness. The pickling methods have distinctive features in each area. In Tsu City and Iga City, yuzu is used during pickling. In Ise City, koji is mixed into the cooked rice. In Kuwana City, ginger is used. From the handling of rice to the pickling process and the use of additional ingredients, each region exhibits its own uniqueness in making Narezushi. After pickling, white mold grows on the surface, followed by blue mold after 3-4 days. When mold covers the entire surface of the water, it is an indication that the pickling process is complete. When ready to eat, the pickling barrel is inverted, a weight is placed on top, and the process of pressing out excess moisture is performed before removing the Narezushi. In the eastern Kishu region, there is a similar-looking Sanma-zushi made with 'narezushi' and sushi vinegar called 'Hayazushi,' making it initially confusing. However, the distinction can be made by the pattern of the urajiro on the surface and the fact that the shops place a piece of urajiro on top. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Narezushi is still being made at home, and in the eastern Kishu region, it is also sold in supermarkets. In other regions, when it comes to the meticulous selection at shrines, the prayer house organizations have faithfully inherited the tradition. In areas where shrines no longer exist, enthusiasts of narezushi gather to pickle it. While some regions have well-established organizations, in others, narezushi is facing the threat of extinction due to a decline in the number of enthusiasts and the aging of those who pickle it. ## Ingredients - Fish: 50 - Rice: 2.5 sho (about 4.5 liters) - Urajiro (vinegar-cured and dried sardine fillets): As needed - Shukusha leaves: As needed - Salt for pre-pickling: As needed - Sake: As needed - Pickling barrel: - Weight: ## Recipe 1. 1. [Preparation (Salting the Fish)]- (1) For ayu, around September to October (when fall ayu is available), and for other fish around November, salt them generously and pickle. 2. 2. [Preparation (Preparation for the Main Pickling, a Day Before the Main Pickling)]- (1) Take out the salted fish, clean them one by one using a tool like a skewer (remove scales, guts, etc.).Note: A skewer is a homemade tool made by cutting pine or rice straw into bundles of about 10 cm. Soak it in water while doing the desalting process. Adjust the desalting time by tasting and drain the excess water.- (2) Collect the necessary ingredients (urajiro, shukusha leaves), and soak the pickling barrel in water to let it absorb moisture.Urajiro and shukusha leaves should be washed thoroughly, wiped with sake, put in a plastic bag to prevent drying. 3. 3. [Main Pickling (On the Day) - Step 1]- Cook rice with kombu. (To a level of firm porridge)Add about twice the amount of water. If there is a shortage due to the heat of gas or wood, add water as needed. 4. 4. [Main Pickling (On the Day) - Step 2]- When the rice is cooked, shape it into long cylindrical forms and place each one on a shukusha leaf. 5. 5. [Main Pickling (On the Day) - Step 3]- Take the pickling barrel out of the water tank, wipe it with sake to disinfect. 6. 6. [Main Pickling (On the Day) - Step 4]- Spread urajiro thoroughly on the bottom of the barrel, sprinkle sake, place the drained fish from ""Main Pickling (On the Day) - Step 2"" on top, and pack them tightly in the barrel. If there are gaps after completing one layer, fill them with rice to make it flat, and lay urajiro on the top surface. Sprinkle sake. Repeat this process 4-5 times. 7. 7. [Main Pickling (On the Day) - Step 5]- Finally, cover with sandawa, plastic, wooden lid, etc., and place a weight on top. Water-seal it. 8. 8. [After Main Pickling (Around 20 Days after Main Pickling) - Step 1]- Discard the surface water, invert the barrel, and press it overnight. 9. 9. [After Main Pickling (Around 20 Days after Main Pickling) - Step 2]- Take out one by one, cut into pieces about 2-3 cm wide, arrange on a plate. Serve with red pepper and soy sauce according to your preference. ## Provider Information provider : Mie Food Culture Research Group ![Image](Not found)" "# Kakimaze(Mixed Sushi) ｜ Our Regional Cuisines **Cuisine Name**: Kakimaze(Mixed Sushi) **Region**: Our Regional Cuisines ## Main Lore Areas East Kishu Food Culture Zone (Around Kumano City, Mihama-cho, Kihou-cho) ## Main Ingredients Used Rice, fish, Dried shiitake mushrooms, Fried thin tofu, Freeze-dried tofu, Gobo (=burdock root), Carrot, Green beans, Awase-zu( =sweet and sour dressing), Dashi (=Japanese soup stock). ## History, Origin, and Related Events This is generally known as ""Gomoku-zushi"" (mixed sushi), a unique dish in the southern part of the Tokishu region, also referred to as ""Omaze,"" ""Kakimaze,"" or ""Kakimaze-zushi."" It is often consumed as a celebratory meal for special occasions such as weddings and funerals. It is also made when people gather or when unusual ingredients become available. In some regions, there are community events such as neighborhood meetings that are based on 210 days passing after the 1st date of Japanese spring around early February. Usually this occurs around the beginning of September. On the 210th day after tasks like road maintenance or grass cutting on public roads, Kakimaze and sake are prepared for post-work relaxation. During these events, Kakimaze is not touched; instead, it is wrapped in leaves of Toimo (lotus root) and taken home. Children eagerly await this and enjoy this special occasion when they receive it.For celebratory occasions, tuna (shibi) or saury are used. Tuna is grated and pickled in vinegar, while saury is grilled, and the flesh is used after removing it from the bones. The ingredients are finely chopped and simmered together, seasoned with soy sauce and sugar. Sometimes, spring mountain vegetables are added. The rice is either cooled before mixing with seasoned vinegar or mixed with seasoned vinegar while still warm. The fish is then mixed in.In the town of Kanayama in Kumano City, a dish called ""Daikon-sushi"" is made primarily using locally abundant daikon radish. Additionally, there is a similarity in culinary culture with neighboring Wakayama Prefecture, where a local dish called ""Kakimaze-zushi"" is also found.Please note that these dishes may vary in preparation and ingredients across regions and households. ## Opportunities and Times of Eating Habits This is made on various occasions such as ceremonies (weddings, funerals), events to attract people, and when unusual or rare ingredients become available which are not commonly found in everyday life. Unusual ingredients do not necessarily mean expensive ones; for example, it could include mountain vegetables or Toimo (lotus root shoots), which are special ingredients not commonly seen in supermarkets. ## How to Eat Rice is steamed, and then it is mixed with fish and seasoned vinegar, cutting it in a slicing motion. The dish typically includes 5 or 7 types of ingredients, with an odd number combination. Vinegared fish is a constant element, and the ingredients are finely chopped, pre-cooked, and then mixed in. As the ingredients change with the seasons, it remains interesting throughout the year. For example, various mountain vegetables are used in spring, and in summer, salted and massaged Toimo (lotus root shoots) are added. It is also mentioned that sometimes it is wrapped in green leaves for consumption. The fact that the taste varies in each household is also one of its characteristics. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In the wide area of the Eastern Kishu Food Culture Zone, this dish is prepared for festivals, ceremonies, funerals, and other occasions. However, when prepared for funerals, carrots are not included. In the Kumano region, it is even provided in school lunches. ## Ingredients - Rice: 3 cups - Water (1.2 times the amount of rice): 650ml - Green beans: 55g - Carrots: 70g - [Sushi vinegar mixture] Vinegar: 70ml - [Sushi vinegar mixture] Sugar: 60ml - [Sushi vinegar mixture] Salt: 2 tsp. - [Additional ingredients] Dried shiitake mushrooms: 10g - [Additional ingredients] Fried thin tofu: 15g - [Additional ingredients] Gobou(=Burdock root): 40g - [Additional ingredients] Freeze-dried tofu: 20g - [Seasoning A] Sugar: 3 tbsp. - [Seasoning A] Sake: 1 tbsp. - [Seasoning A] Soy sauce: 4 tbsp. - Bonito flakes or pickled fish (such as Shibi maguro): 30g - Dashi (=Japanese soup stock): As needed ## Recipe 1. 1. Wash the rice and soak it in the specified amount of water before cooking it. 2. 2. Cut the Shibi maguro (bonito) into diced shapes and marinate it in vinegar. Grill the bonito flakes on a net, finely shred them, and soak them in sushi vinegar. 3. 3. [Preparation of Ingredients]Cut the vegetable garnish and bring to a boil.(1)Soak dried shiitake mushrooms and koya tofu in water.(2)If the carrots and burdock root are thick, cut them into 6 pieces (4 pieces if thin) and make them into ginkgo leaf cuts.(3)Cut koya tofu, aburaage, and shiitake mushrooms into pieces measuring 1 x 0.3 x 0.3 cm.(4)green beans until they have a vibrant color, then cut them diagonally.(5)In a pot, add enough dashi broth to cover the ingredients (excluding green beans), simmer, and season with seasoning A. Continue simmering until the broth is reduced. 4. 4. Mix the cooked rice from step 1 with the seasoned fish from step 2 and the prepared ingredients from step 3. Place it in a serving dish and garnish with the diagonally sliced boiled green beans. If available, it's nice to arrange it on shiso leaves. 5. 5. Note: In spring, you can add wild vegetables such as itadori (knotweed), takenoko (bamboo shoots), warabi (bracken), zenmai (royal fern), fuki (butterbur), etc. ## Provider Information provider : ""Mie no Aji Sensai Bansai"" (Mie Food Culture Research Group) ![Image](Not found)" "# Iwashi Sushi (Sardine Sushi) ｜ Our Regional Cuisines **Cuisine Name**: Iwashi Sushi (Sardine Sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Iga, Chunansei and Hokusei Food Culture Zone ## Main Ingredients Used Sardine, Rice, Ginger, White sesame seeds ## History, Origin, and Related Events The fishing catch by fish species in Mie Prefecture is ranked first in the nation for spiny lobsters (Ise Ebi), second for Japanese pilchards (Katakuchi Iwashi), and sixth for sardines (Iwashi), indicating that sardine fishing is active in the region (Source: ""Reiwa 1st Year Fisheries and Aquaculture Production Statistics,"" Ministry of Agriculture, Forestry and Fisheries). The 'Iwashi-zushi,' made using these sardines, is prepared and enjoyed during gatherings such as autumn festivals. In the western part of Mie Prefecture, including Iga City and Nabari City, which are distant from the sea, there is a tradition of treating even sardines as a special delicacy on occasions like celebrations. During the autumn festival, single-salted sardines line the fish markets. Large quantities of 'Iwashi-zushi' are made during the autumn festival, and if there are leftovers, they are often used as souvenirs. In the coastal areas of the Chunanzei and Hokusei regions, where fresh sardines are readily available, 'Iwashi-zushi' is made by salting fresh sardines. It is an essential part of the autumn festival and is also known as 'Matsuri-zushi' or festival sushi. ## Opportunities and Times of Eating Habits It is mainly eaten during the autumn festival, and besides ""Iwashi-zushi,"" there are also thick rolls and inari-zushi served during the festival. 'Iwashi-zushi' has become an indispensable part of the festival. It is also consumed during events to attract people. ## How to Eat In most regions, 'Iwashi-zushi' is a pressed and molded sushi using a wooden frame, so the inside of the frame is moistened with vinegar water. Vinegared rice is packed into the wooden frame, and one piece of Iwashi is placed on top. Cover it, press it down to apply pressure. Once the Iwashi and vinegared rice are well blended and settled, remove the wooden frame by pressing. Finally, cut it without losing its shape. Recently, there has been an increase in the trend of making it in a nigiri-zushi style. It is mainly prepared during the autumn festival in the Chunanzei and Hokusei regions, but the trend is shifting from primarily boxed sushi to more nigiri-zushi style. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In cooking vocational schools and other institutions, sushi chefs often give live demonstrations of 'Iwashi-zushi,' and students also engage in practical training, contributing to efforts to preserve the art of making ""Iwashi-zushi."" ## Ingredients - Whole sardines approximately 10 cm in length (3.9 inch): 20 - Salt: as needed - Vinegar: 50 ml - Rice: 3 cups - Ginger: 1 - White sesame seeds (ground): 2 tbsp - Sweet vinegar ginger: as needed - [Seasoned Vinegar (Awasezu)] Rice vinegar: 4 tbsp. - [Seasoned Vinegar (Awasezu)] Sugar: 1 heaping tbsp. - [Seasoned Vinegar (Awasezu)] Salt: 1 tsp. ## Recipe 1. 1. Clean the sardines by removing the heads and innards. Rinse them in a dilute saltwater solution, then butterfly them, removing the central and belly bones. 2. 2. Arrange the prepared sardines on a colander or sieve, sprinkle both sides generously with salt, and let them sit overnight. 3. 3. Wash the sardines 2 in cold water, place in a colander, wipe dry, and marinate in vinegar. (Marinate for as long as you like). 4. 4. Mix rice with vinegar (boiled) and let cool. Cut ginger into thin strips and mix into the sushi rice with lightly grated sesame seeds.Thinly slice ginger for decoration and prepare enough for each portion (20 slices). 5. 5. Grip the sushi rice in 4 into the size of sardines, drain off the juice of the sardines in 3, and place the sardines on top. Fill the sushi mold from the end.Top with thinly sliced ginger.Finally, press the lid of the sushi mold to seal in the sushi rice. After the rice has settled down a little, press the lid to remove the frame, remove the bottom, cut the rice into pieces, and serve. 6. 6. For larger sardines, cut them into 2-3 before arranging. Sweet vinegar ginger can be served on the side. ## Provider Information provider : ""Mie no Aji Sensai Bansai"" (Mie Food Culture Research Group) ![Image](Not found)" "# Tofu Dengaku (Grilled Tofu Dressed With Sweet Miso Paste) ｜ Our Regional Cuisines **Cuisine Name**: Tofu Dengaku (Grilled Tofu Dressed With Sweet Miso Paste) **Region**: Our Regional Cuisines ## Main Lore Areas Iga food culture area ## Main Ingredients Used Firm tofu, Soup stock, Dengaku miso ## History, Origin, and Related Events The Iga region, surrounded by mountains, used to be an area where seafood was scarce. Therefore, tofu, made from processed beans, was a crucial source of nutrition. Tofu is believed to have originated in China and was introduced to Japan by Japanese envoys to the Tang Dynasty. During the Heian period, the aristocracy is said to have eaten tofu, which was referred to as ""okabe"" in a wives' tale. However, it wasn't until the Edo period that tofu became widely available to the general public. At that time, farmers had a custom of dancing to taiko drums in the rice paddies during rice planting and festivals. This dance, known as ""dengaku-mai"" (dengaku dance), is said to have inspired the name ""tofu dengaku."" The Iga region is the birthplace of Kan'ami and Ze'ami, who are associated with Noh drama. The dance resembles a skewered tofu dancer dressed in white and dancing on a one-legged stick. It is thought to have been named ""tofu dengaku"" because the skewered tofu resembles the Takashoku dance, in which the dancers are dressed in white and dance with a single stick. Shisei Tanigawa mentioned the word ""dengaku"" in his ""Wakun Shiori"" (Book of Japanese Precepts). According to the book, ""The name 'dengaku' is derived from the fact that it resembles the appearance of a dengaku master dancing on a pole.” That's why the name has remained unchanged from the late Edo period to the present. ## Opportunities and Times of Eating Habits Dengaku is a dish that is typically served on special occasions such as New Year's Eve, New Year's Day, and cherry blossom viewing parties. In the past, households used to have a dedicated stove to grill the dengaku over charcoal, but this tradition has faded over time. Nowadays, dengaku has become a regional specialty of the Iga area and is mainly served at restaurants. ## How to Eat Dissolve miso and sugar together. Slowly mix in the mirin, a sweet cooking rice wine, until the mixture is smooth. Taste it and adjust the seasoning as needed by adding some broth. Cut the tofu into bite-size pieces and grill them on both sides using a skewer. Then, coat the tofu with the miso sauce on both sides and sear them. Depending on the season, you can use different types of miso, such as kinome miso in spring or yuzu in winter, and green laver, sesame seeds, and green onions in other seasons. ## Efforts for Preservation and Succession Dengaku is also served in school lunches in Iga and Nabari cities. There are also restaurants in Iga City that serve dengaku, some of which have been in business for over 200 years. ## Ingredients - Firm tofu: 2 - Dashi broth: Appropriate quantity - Bamboo skewers: 80 to 100 - Mixed miso: 4 tbsp. - Sugar: 1 to 3 tbsp. - Mirin (Sweet cooking rice wine): 1 to 3 tbsp. (Sweetness may be adjusted according to the taste of miso) - Mushrooms: As desired - Green laver, Sesame seeds, Green onion, etc.: Appropriate quantity - Yuzu miso (Soybean paste): To taste ## Recipe 1. 1. Mix miso with sugar and a little mirin. 2. 2. Knead the mixture well over heat and adjust the sweetness with broth if it is too thick. 3. 3. Wrap the tofu in a dish towel and place a weight on top to evenly drain off the water. When removing the water, drain the tofu in hot water and then cool it before use to prolong its shelf life. 4. 4. Scrape the drained tofu horizontally and cut it into pieces shaped like clappers, about 5 to 6 cm long and 1 cm wide. 5. 5. Thread the tofu onto bamboo skewers, about 25 cm long, and grill both sides using 5 skewers. Dip the skewers in soybean paste, sear briefly, and serve. In spring, use kinome miso; in winter, use yuzu; and in other seasons, use green laver, sesame seeds, and green onions as seasoning. ## Provider Information provider : “Mie no Aji Sensai Mansai” (Mie Food Culture Research Association) ![Image](Not found)" "# Chagayu ｜ Our Regional Cuisines **Cuisine Name**: Chagayu **Region**: Our Regional Cuisines ## Main Lore Areas The Iga food culture area, Higashikishu food culture area, and Chunansei food culture area ## Main Ingredients Used Rice and Bancha ## History, Origin, and Related Events According to the Kojiruien, an encyclopedia from the Meiji period, it has been eaten since the time of Emperor Shomu, and even today, after the Omizutori at Nigatsu-do Hall, a chagayu dish prepared with bancha called “gobo” is eaten at the accommodation. It seems that chagayu has a long history. It is a local dish that was invented in an area with low rice yields, where rice is conserved by increasing the amount of water used. In areas where chagayu is prepared, tea plants are planted near homes. In the Iga region, there was little cultivated land, and white rice was so precious that people did not have the opportunity to eat it as part of their daily meal, but only on occasions such as Obon, the New Year, festivals, and when entertaining guests. The staple foods were usually barley rice and porridge, and chagayu was often eaten to bulk up the volume of these foods. It is said that in the past, all three meals consisted of just chagayu and takuan. Vegetables and legumes were added as ingredients, and these ingredients were seasonal so that they never got boring. In addition, in the Kumano region, porridge was often eaten, so there was a song all about eating porridge that goes, “Morning, noon, and dinner, we eat porridge. There isn’t a midnight snack? It's time to go to bed.” In the Iga region, there is a song that goes, “Chagayu for breakfast and lunch and porridge for dinner.” Kayumi, Iinan-cho, Matsusaka City is a tea-producing region and is also an area where chagayu was a popular meal. ## Opportunities and Times of Eating Habits Since ancient times, it has been affectionately known as “okai-san” and has become a regular dish. In the summer, cooling it increases the appetite. Depending on the season, you can add sweet potatoes, cowpeas, green peas, corn, etc. ## How to Eat Wash the rice, stopping while the water is still unclear, fill the rice pot with water, then put in a tea bag (locally known as “chanbukuro”) and brew it a little. After that, add the rice and cook. Once the tea is brewed nicely, remove the tea bag by pinching it with chopsticks, then let the porridge steam for a while. It is better to use hojicha, habucha, homemade tea, etc. than green tea. Serve hot in a bowl. However, during the hot summer months, it is delicious to eat chilled. Some people put chilled chagayu in a lunch jar and take it to work. In the Nishiyama area of Kumano City, a method of making chagayu using Kobo tea (kawaraketsumei) is also passed down. supposedly by Kobo Daishi. ## Efforts for Preservation and Succession Even today, the custom of eating chagayu remains, mainly among the elderly. ## Ingredients - Rice: 140g - Water: 8 cups - Salt (to taste): Just a little - Hojicha: 1 tbsp. ## Recipe 1. 1. Wash the rice lightly and drain it in a colander. 2. 2. Pour 8 cups of water into a pot, bring to a boil, add a tea bag (chanbukuro), and make tea soup. 3. 3. Add the rice from 1 and cook uncovered over high heat. Stir occasionally and remove the scum.It takes about 15 to 20 minutes to cook.You can take out the tea bag halfway through. When adding other ingredients, add them together with the rice. ## Provider Information provider : “Taste of Mie: Sensai Mansai” (Mie Food Culture Research Group) ![Image](Not found)" "# Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki) ｜ Our Regional Cuisines **Cuisine Name**: Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki) **Region**: Our Regional Cuisines ## Main Lore Areas Higashikishu food culture area (mainly fishing villages along the Kumano Nada coast) ## Main Ingredients Used Freshly caught blue-backed fish (Saury, Mackerel, Mullet, Bonito, etc.), Seasonal vegetables such as Chinese cabbage and Green onions, Tofu, Konjac noodles, and Mushrooms ## History, Origin, and Related Events Generally called uosuki or okisuki, this is a hotpot dish in which seafood, vegetables, and many other ingredients are simmered in a light broth, and it is a popular dish in fishing towns. In the Higashikishu region, it is a sukiyaki-style hotpot dish made with seasonal fish and seasonal vegetables from the rich fishing grounds of the Kumano Sea and seasoned with soy sauce. For this reason, it is made in fishing villages over a wide area, from the Shima region on the Kumano Nada coast towards the Higashikishu area, but Owase City has long established it as a “local cuisine.” In the area around Kumano City in the southern part of Higashikishu, it is called “fish jifunabe.” ## Opportunities and Times of Eating Habits This local food was created as a communal meal that could be easily eaten together, no matter how many people there were, and made with plenty of fresh fish constantly brought to fishing ports along the Kumano Nada coast. Because it warms the body, it is often made especially in winter, and is enjoyed by many around the table. It has become a staple dish at home, so much so that those at a loss for what to make for dinner often say, “Let’s have jifu tonight.” Especially in winter, it is a perfect dish to quickly warm up the body. ## How to Eat The abundant fish of the Kumano Nada was used as the main ingredient for a communal meal that could be accepted and eaten happily, no matter how many people gathered or if the number of guests suddenly changed. Any type of fish or vegetable can be used, and the quantity does not matter either. However, the fish used must have a blue back. Some families beat eggs in a bowl and use it as a dipping sauce. It is truly a fishing town’s rendition of a sukiyaki hotpot. ## Efforts for Preservation and Succession Even today, it is widely eaten as a standard dish at home. It is featured on school lunch menus in the prefecture, and sessions are held to let people experience the taste of the dish's name. ## Ingredients - Frigate tuna, etc.: 2 - Chinese cabbage: 200g - Onion (or green onion): 150g - Konjac noodles: 200g - Grilled tofu: 100g - Shiitake mushrooms: 100g - Shimeji mushrooms: 50g - [Broth] Sake: 200g - [Broth] Sugar: 60g - [Broth] Soy sauce: 70ml (2 tbsp. if adding mirin) ## Recipe 1. 1. Cut the fish into bite-sized pieces and cut the other ingredients into appropriate sizes, similar to sukiyaki. 2. 2. Put the seasonings in a pot and bring to a boil to make a broth. 3. 3. Add each ingredient to the broth from 2 and simmer in the same way as for sukiyaki. Add the fish after the vegetables are almost cooked. 4. 4. Once it boils, remove the scum. 5. 5. Divide into portions for each person. Eat with a beaten egg according to your preference. ## Provider Information provider : ”Taste of Mie: Sensai Mansai” (Mie Food Culture Research Group) ![Image](Not found)" "# Same Namasu (Raw Shark and Vegetables Seasoned in Vinegar) ｜ Our Regional Cuisines **Cuisine Name**: Same Namasu (Raw Shark and Vegetables Seasoned in Vinegar) **Region**: Our Regional Cuisines ## Main Lore Areas The Ise-Shima Food Culture Zone ## Main Ingredients Used The Japanese Bullhead and Other Types of Shark ## History, Origin, and Related Events In ancient times, sharks (""same"" in Japanese) were also called ""wani"" or ""fuka"", and were an intimate part of people's lives, as can be seen in the myths, wooden message plates, and literature from that period. Sharks were eaten in many other regions outside of Mie Prefecture as well, such as Hiroshima,, Aomori,, and Miyagi Prefectures. In Mie, shark meat was used in food offerings made at Ise Grand Shrine, but there were also parts of the prefecture where this variety of shark was eaten. One of the dishes that appears in the ""tebiki cuisine"" served during celebrations in the Wagu region of Shima, or ""sahachi cuisine"" as it is called in the Koshika region, is ""same namasu"" (raw shark and vegetables seasoned in vinegar). The kanji character for shark in Japanese also contains the character for ""keep company"" or ""conjoin"", making the meat an essential one for happy occasions. ""Tebiki"" and ""sahachi"" are the different regional names for large platters or bowls. In the Show period, Japanese bullhead sharks and the like of around one meter that were caught with longline fishing would be kept alive in a fish preserve or frozen, and then placed in boiling water and prepared on the day of a wedding. The meat would then be used to make ""same namasu"", a dish served in ""tebiki cuisine"", where the type of food changed with each platter that was brought out to guests. ## Opportunities and Times of Eating Habits ""Same namasu"" is a dish served during the three celebrations of life rites in the Shima region, namely when gifts are exchanged when a couple is engaged or wedding banquets, ceremonies to ward off misfortune, and 88th birthday parties. In the Futami region of Ise, shark skin gelatin is used to make ""nikogori"" (jellied shark skin) for both normal life and celebratory occasions. In Uji, which is located within the Inner Shrine of Ise Grand Shrine, workers apply salt or ""tamari"" (a rich variety of soy sauce) to shark meat to make half-dried ""same-dare"" (shark sauce), a long-time favorite for use when eating grilled dishes, appetizers served with sake, and ochazuke (rice with tea poured on it). Note that locally this sauce is referred to as ""samen-tare"". ## How to Eat ""Same namasu"" utilizes freshly-cut shark meat that has been sliced into slivers somewhat thinner than those found in sashimi. The meat is steamed once very quickly before being doused with cold water to make it firm, and then eaten with highly salty and intensely fermented miso sauce unique to the Shima region. ""Nikogori"" features vegetables such as thinly sliced carrots or burdock root boiled with shoyu. The seasoned vegetables are then mixed in with shark gelatin liquid, which is then heated over fire until it thickens. All the ingredients are then stirred once more and placed in a can or other mold and then left to cool and congeal before being cut into appropriate sizes and served. ""Same-dare"" is made from shark meat that workers have cut into pieces 30cm long,, 20cm wide, and 2cm thick. The strips of meat are then salted or soaked in a mix of mirin (sweet cooking sake) and shoyu before being left to dry partway in the sun. Pieces of the dried meat are then torn off as needed for use as an ingredient in grilled dishes, appetizers served with sake, and ochazuke (rice with tea poured on it). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Shark often served on celebratory occasions in recent years as well. Packs of shark meat can be found on the shelves of local supermarkets, and in the Ise region one can find ""same nikogori"" and ""same-dare"" as commonly eaten foods. ## Ingredients - Shark meat: 400g - [Miso sauce] Homemade miso: 40g - [Miso sauce] Sugar: 40g - [Miso sauce] Stock: To taste ## Recipe 1. 1. Cut fresh shark meat into thin slices. 2. 2. Dip the meat in boiling water, then quickly douse with cold water to firm. 3. 3. Make the miso sauce and garnish the shark meat with it. ## Provider Information provider : Recipe source: The Mie Food Culture Research Society ![Image](Not found)" "# Ibara Mochi ｜ Our Regional Cuisines **Cuisine Name**: Ibara Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Top-grade non-glutinous rice flour, sugar, greenbriar leaves ## History, Origin, and Related Events “Ibara mochi” is a rice cake wrapped in greenbriar leaves. “Ibara mochi,” which was eaten during the May Festival, has different names depending on the region. In Tsu City it’s called “ibara mochi,” but in the eastern Kishu region it’s called “osasuri.” In the Chunansei region around Ano Town it’s “ibara manju,” while in Takenari in the Hokusei region it’s “gandachi mochi,” and finally in Kameyama City it’s called “dokkan mochi/doukan-mochi.” It’s said that dokkan mochi is named after a person named “Doukan” who made mochi wrapped in greenbriar leaves in celebration of Noagari, and gifted them to the villagers to their great delight. The villagers then followed suit and made similar mochi. In the Iga region, it’s called “ibara dango.” Note that Noagari is a celebration of the end of farm work such as rice planting. It’s also called “noagari manju,” named after this event. In addition to the May festival, it’s eaten as a snack between farm work, and it’s a custom to eat it together with people who helped with farm work at the Noagari event to thank them for their hard work.In other prefectures, kashiwa mochi is one of the steamed sweets made by wrapping a rice cake with red bean paste in leaves. Kashiwa mochi uses kashiwa leaves, but the greenbriar leaves used for ibara mochi are round and have a smooth surface, so they are perfect for wrapping mochi rice cakes. It’s also said that since Kashiwa leaves are scarce in western Japan, greenbriar leaves were used as a substitute for kashiwa mochi rice cake leaves. ## Opportunities and Times of Eating Habits Although it’s most often eaten during events such as the May Festival and Noagari (a celebration of the completion of farm work such as rice planting and harvesting), it’s also eaten as an everyday snack. Greenbriar leaves appear from spring to autumn and wither in winter, but nowadays they can be frozen. ## How to Eat Add boiling water to a mixture of non-glutinous rice flour and sugar and knead until it’s no longer powdery. Divide into appropriate sizes and roll them out into circles with a diameter of about 8cm. Wrap the bean paste in the mochi rice cakes, fold in half, seal tightly, wrap in greenbriar leaves and finally, steam. In the spring when the greenbriar leaves are small, use two leaves to sandwich the top and bottom. When the leaves grow big in autumn, fold a leaf in two and use it to sandwich the rice cake.In the eastern Kishu region many households use non-glutinous rice flour, but in the Chunansei and Hokusei regions most households use wheat flour. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It’s made at home or in the local community and passed down from generation to generation. It’s also provided in school lunches. You can easily eat it because it can be purchased at supermarkets and Japanese confectionery shops. ## Ingredients - rice flour (top-grade non-glutinous): 250g - sugar: 50g - boiling water: 1 cup - bean paste (coarse or strained bean paste): 300g - greenbriar leaves (20 if they’re small): 10 ## Recipe 1. 1. Put the non-glutinous rice flour and sugar in a bowl, mix, pour in the boiling water, and stir roughly with a thick chopstick. When it becomes cool enough to touch with your hands, knead it well until it’s no longer powdery. 2. 2. Divide this dough into 10 equal pieces and roll it out into circles with a diameter of about 8cm. Put about 30g of bean paste that’s been rolled into a ball inside, fold the dough in half, and seal tightly. (If the leaves are small, make the rice cake round and sandwich it between two greenbriar leaves, one on top and one on bottom.) 3. 3. Put the cakes from Step 2 in a row in a steaming steamer and steam over high heat. When the leaf color turns yellowish-brown, it’s steamed enough. ## Provider Information provider : provider : Recipe provided by: “Mie no Aji Sensai Mansai” （Mie Food Culture Research Society） ![Image](Not found)" "# Bon Jiru ｜ Our Regional Cuisines **Cuisine Name**: Bon Jiru **Region**: Our Regional Cuisines ## Main Lore Areas Chunansei Food Culture Area/Eastern Kishu Food Culture Area ## Main Ingredients Used Soybean, burdock, eggplant, carrot, pumpkin, fried tofu, yard bean, taro stem, etc. ## History, Origin, and Related Events In the Edo period (1813) “Matsuzaka Fuzokuki” (previously called “Matsuzaka”), which recorded the annual events and customs of Matsuzaka, there’s a record which is thought to indicate “bon jiru.” It states: “The soup is made of burdock, eggplant, and dried gourd shavings. Many soybeans are ground up and added in.” Zen Buddhist (one type of Buddhism, a sect of Mahayana Buddhism) households don’t eat meat or fish, and instead would eat miso soup with lots of seasonal vegetables as ingredients instead of a dashi stock made of bonito flakes or dried sardines, because killing is not allowed during Obon. Dashi stock isn’t used because it’s made of dried bonito or dried sardines, but fried tofu is used instead. By adding a lot of ingredients, the soup is delicious even without adding dashi stock. Also, since it’s made to welcome the ancestors on the Bon Festival, it’s characterized by having more types and amounts of ingredients than normal soup. Since there are so many ingredients, it’s like a boiled vegetable dish. In the northeastern part of Matsuzaka City in particular, yard beans (juroku sasage) are called bon sasage, and it’s said that they’re always put in the dish because they’re ready to eat around the time of the Bon Festival. Depending on the region, this soup is also called “nana iro jiru” because it uses 7 (nana) kinds of ingredients. In Sugari, Owase City in the Eastern Kishu region they make “hachihai” with tofu and “hyuga jiru” (clear soup) with gourd shavings on the day when they send off spirits. ## Opportunities and Times of Eating Habits It seems the Bon days are different depending on the household, such as “for 3 days in the morning,” “at noon on the 14th or 15th,” and “the morning of the 16th.” It’s customary to offer “bon jiru” to the spirits and enjoy it with the whole family. ## How to Eat It’s also called “nana iro jiru” because it usess 7 (nana) kinds of seasonal summer vegetables. Cut the vegetables into appropriate sizes, boil them in hot water, and finally dissolve the miso into them. This soup is characterized by not using dashi stock, which is made of dried bonito or dried sardines. As in the Eastern Kishu region, the ingredients and names change depending on the date it’s eaten, which is difficult for the people who make it, but still interesting nonetheless. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Bon jiru,” which is eaten as vegetarian food during the Bon season, is a highly nutritious dish that uses a lot of seasonal vegetables, and is also served in school lunches in Matsuzaka City. ## Ingredients - soybeans: 1／2 cup - burdock root: 1／4 - fried tofu (fried sushi size): 1 slice - eggplant: 1／2 - carrot: 1／5 - pumpkin: 100–150g - miso: 100g - water: 1000ml - yard beans: 50g ## Recipe 1. 1. Soak the soybeans in water the day before. On the cooking day, boil them until they’re about 80% soft. 2. 2. Cut the other vegetables into suitably small pieces. (For vegetables that need to have the bitterness removed, that must be done first.) 3. 3. Put the soybeans, vegetables, and fried tofu into the pot, starting with the hardest ingredients. Once they become soft, dissolve the miso in the pot, check the flavor and turn off the heat. 4. 4. [Note]As for the ingredients, it’s best if there are 7 types of ingredients you can get at the time, such as edamame, taro stem, green onion, vegetable thinnings, and so on. ## Provider Information provider : Recipe provided by: Mie Food Culture Research Group ![Image](Not found)" "# Fukidawara (Butterbur Lead-wrapped Soybean Rice Balls) ｜ Our Regional Cuisines **Cuisine Name**: Fukidawara (Butterbur Lead-wrapped Soybean Rice Balls) **Region**: Our Regional Cuisines ## Main Lore Areas Iga food culture region, Nakanansei food culture region (primarily Matsuzaka City） ## Main Ingredients Used Rice, soybeans, butterbur leaves ## History, Origin, and Related Events Mie Prefecture is a center for the cultivation of rice varieties such as Iga-gome and Musubi-no-Kami. In many areas of the prefecture, events are held to pray for a good harvest each year. In the Iga region, for example, people offer fukidawara (butterbur bales) to the god of the rice fields along with things like Japanese pampass grass, which easily diverts water to the mouth of the waterway, and the branches of chestnut trees, which bear large fruit, to pray for a good harvest and give thanks to the god when rice is planted for the first time. Thirteen fukidawara are placed on a colander and offered to the gods, one for each of the months of January through December and one for the god of the rice fields. Fukidawara, which look like small rice balls, are also made as a light lunch (snack) for rice planting. Wrapping the warm rice in a butterbur leaf enhances the aroma of the butterbur and salty flavor of the soybean rice. Fukidawara can also be made from fava beans, which are said to bring good luck because they are the only beans that grow upward, or other peas. Fukidawara exemplify the wisdom of daily life as they can be eaten as a snack or light lunch while working in the fields without having to wash your hands, while the leaves can be returned to nature after eating. Furthermore, in the Nakanosho region (Matsusaka City), “saburagi gohan” is made by wrapping soybean rice in a butterbur leaf, then tying it with straw. The name is derived from the fact that the dish is made during the “saburagi (opening of the rice fields)” event to pray for a good harvest. ## Opportunities and Times of Eating Habits At events held during the rice-planting season, fukidawara are offered to the corners of the rice field to pray for a bountiful harvest. The soybean rice is wrapped in the shape of a straw rice-bag with a butterbur leaf to ensure a large yield of rice grains as the size of soybeans. ## How to Eat Cook the soybeans with rice, wrap the cooked soybean rice in a butterbur leaf, and fasten it using the butterbur stem instead of string. By shaping the rice balls so that they’re easy to carry around, fukidawara make for a quick meal in between farm work. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Fukidawara have long been enjoyed as an portable onigiri-like rice ball by using vegetable leaves to wrap the rice, but nowadays, it is often prepared as a festive food to pray for a good harvest. In Nabari City and the Nakanosho region, soybean rice that is not wrapped in a butterbur leaf is served as “saburagi gohan” in school lunches. ## Ingredients - Rice: 750g - Soybeans （dried）: 130g - Salt: A pinch - Butterbur leaves: To your liking ## Recipe 1. 1. Roast the dried soybeans, soak them in water, and remove the skin the day before. 2. 2. Add the rice together with the soaked soybeans and a pinch of salt to a rice cooker and cook. While the rice cooks, wash the butterbur leaves. 3. 3. Spread a butterbur leaf out on the palm of your hand, place the cooked rice on top, and wrap the rice in the leaf while warm. The hotter the rice is, the more the color and aroma of the butterbur leaf will change and the tastier it will become. 4. 4. Cut and tie up the ends of the parcel using the butterbur leaf stem. ## Provider Information provider : Recipe provided by: “Mie no Aji Sensai Mansai” （Mie Food Culture Research Society） ![Image](Not found)" "# Sanmazushi ｜ Our Regional Cuisines **Cuisine Name**: Sanmazushi **Region**: Our Regional Cuisines ## Main Lore Areas Eastern Kishu Food Culture Area ## Main Ingredients Used Ingredients: Sanma (Pacific Saury), rice ## History, Origin, and Related Events At the Ubuta Shrine, located in the town of Arima, in Kumano City, the priests and priestesses perform a ritual called “Houhan,” during which children are served foods such as “Sanmazushi (a sushi made from Pacific Saury),” a dish which is served, in this case, with the backbone intact. Although “Sanmazushi” is usually served with the backbones removed, in the version prepared for this ritual, the bones are left intact, as it is endowed with the hopes that the children will grow up strong in body and mind, and perhaps to supplement their calcium intake as well. At the front of the torii gate at Ubuta Shrine is a sign written on a log, indicating that this is the birthplace of “Sanmazushi.”This is a local dish traditionally served at celebratory and festive occasions, and was first promoted by restaurants in Owase in 1975 in a bid to establish it as a famous specialty of the area. Ever since, it has now become one of the most popular culinary highlights in the Eastern Kishu region. Moreover, in this area, it is common to prepare and serve “sugatazushi (a type of sushi in which the entire body of the fish, from head to toe, is used)” during many celebratory events. And so, when sanma (Pacific Saury) is not in season, other fish, such as sardine, horse mackerel, and barracuda, are also used. ## Opportunities and Times of Eating Habits The Pacific Saury is a migratory fish which can be caught off the Hokkaido coast around September, and will migrate southward toward Mie Prefecture around late November. By the time they are caught in Kumano, the sanma have burned off their fat reserves, and end up with a slender and light appearance. Because they are less fatty, they become resistant to oxidization during the drying process, and will also taste delicious when vinegared or served as sashimi. Sanma is often served in households during festivals and holidays such as New Year’s, and may also be presented as a ceremonial gift during celebratory occasions. ## How to Eat Lean sanma caught in the Kumano area are prepared by splitting them open along the back, while in the Owase region, they are split open from the belly. The fish is then salted and washed with water, and afterward soaked in citrus vinegar (known as “sankin” or “sanzu” for its strong acidity). Finally, the entire fish is served on top of sushi rice with the head and tail intact. It may be served with seasonings such as mustard, ginger, and sesame. There is a reason for the difference in methods of splitting the sanma according to region. The city of Kumano once held a magistrate’s office, where executions were carried out, and the act of splitting open fish from their bellies conjured up negative associations with seppuku (the ritualistic form of suicide by disembowelment). Therefore, it was decided upon to open up fish from the back instead. In the modern era, sanma are often served with the heads removed during the preparation process. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Sanma has come to be available in various stores, and can also be found at supermarkets, marinated in vinegar and sold as “sushina.” In addition, local volunteers have created simple wooden molds for making sushi in order to further dietary education efforts. ## Ingredients - Rice: 600 g - Water: 1,000 ml - Sanma (Pacific Saury): 8 fish - Salt (for salting the fish): 40 g - Citrus fruit juice (for pre-marinating): An appropriate amount (the amount squeezed from a sour orange or lemon) - Vinegar (for marinating): 30% of the weight of the fish - Sugar (for marinating): Equivalent to the amount of vinegar - Vinegar (for awase-zu = a mixture to season the rice): 180 ml - Sugar (for awase-zu = a mixture to season the rice): 70 - 100 g - Salt (for awase-zu = a mixture to season the rice): 15 - 25 g ## Recipe 1. 1. Split open the sanma from the back or from the belly. You may leave the head intact, or cut it off. Remove the internal organs, gills, and eyeballs, rinse briefly in water, and pat dry with a cloth. 2. 2. Sprinkle salt (an amount equal to 5 - 7% of the fish’s weight) evenly over the surface of the fish’s body. 3. 3. After the fish have been salted, lift the backbone by hand, and carefully remove the bones along the belly and sides. Use your fingernails to scrub off the scales, from tail to head, wash thoroughly, and pat dry. Check to see that the salt has been cleanly washed off. 4. 4. Begin the marinating process. After pre-marinating the fish for about 20 minutes, marinate further for 30 minutes to a full day. Add an acetic acid vinegar for the final marination process. 5. 5. Pour the awase-zu mixture over freshly cooked rice while it is still hot, and mix together in a cutting motion. Once the vinegar has mixed well with the rice, let it cool. 6. 6. Lightly squeeze the moisture from the fish, and place on to a sushi mat. Apply mustard to taste along the center of the flesh. Take 240 g of sushi rice, and mold it in your hands to create a slightly firm cylindrical shape, about the length of the sanma piece. Place this cylinder of rice on top of the fish, and use the bamboo sushi mat to roll into shape. 7. 7. Cut the finished sushi into 2 cm-long pieces and arrange onto a plate. ## Provider Information provider : Recipe provided by: “Mie no Aji Senmaisansai Mansai” (Mie Food Culture Research Society) ![Image](Not found)" "# Kokera zushi ｜ Our Regional Cuisines **Cuisine Name**: Kokera zushi **Region**: Our Regional Cuisines ## Main Lore Areas Higashi-Kishu food culture area ## Main Ingredients Used Rice, carrots, dried shiitake mushrooms, pea pods, shime saba (mackerel), eggs, and any other 5 colorful ingredients ## History, Origin, and Related Events In the Higashi-Kishu area, ""oshi-zushi"" is often made by pressing sushi into a mold and hardening it on occasions such as a gathering of people or on special occasions. It is said that the name ""kokerazushi"" comes from the fact that it was served on the occasion of ""kokerashi-no-koshi"" (a ceremony to welcome the new year), and that the ingredients were placed one on top of the other like the roof of a kokerabuki (a traditional Japanese roof). The ingredients are made up of an odd number of five different kinds of ingredients to create a colorful finish, and one of the five kinds of ingredients is always fish, mainly in the form of vinegared dishes. The fish used are the fish in season, such as yellowtail mackerel, Pacific saury, and horse mackerel. The development of oshizushi is thought to be due to the development of sushi molds using the rich wood (mainly hinoki) of Higashi-Kishu. Oshi-zushi molds come in a variety of sizes, such as one, five, and three cups of rice. Recently, in addition to the traditional kata, many other kata have been made, including small, easy-to-handle kata for a small number of people, kata for one person, kata for one layer, and so on. In the Sugari district of Owase City, a large oshi-gata for two and a half cups is also used. Leaves of wild strawberry and myoga leaves are used as dividers between the two molds, allowing the leaves' smell and ingredients to permeate the sushi, enhancing its flavor and aroma. They are also said to have antiseptic properties. If these leaves are not available in urban areas, substitute mustard greens or lettuce. A bento box can be used as a substitute for the sushi mold. The lid is turned upside down and the food is placed in the box, and the body of the box is pressed down from the top in place of the lid. ## Opportunities and Times of Eating Habits It is so familiar that someone is making this dish all year round. ## How to Eat Sushi is made by placing several ingredients on top of sushi rice, spreading leaves on top, and then pressing three or five layers of sushi rice, ingredients, and leaves on top of each other. When eating, the outer frame is removed and cut into bite-size pieces while still stacked on top of each other. The beautiful appearance of three to five layers of sushi when viewed from the side is achieved by taking a block of sushi and eating it one layer at a time while removing the leaves from the top. ## Efforts for Preservation and Succession In Mie Prefecture, sushi using a wooden frame is often seen. The custom of making sushi for celebrations and other gatherings and entertaining people still remains. ## Ingredients - Shime saba (mackerel): 1／2 portion of mackerel - Eggs: 2 - sugar: 1 tbsp. - salt: a pinch - sake: a pinch - leaves of myoga (also called ""yama-myoga""): a little - rice: 5 cups - [Seasoning A] Vinegar: 100 ml - [Seasoning A] Sugar: 120g - [Seasoning A] Salt: 10g - [Ingredient A] Carrot: 200g - [Ingredient A] Dashi stock: 100ml - [Ingredient A] Light soy sauce: 1 tbsp. - [Ingredient A] Mirin (sweet cooking rice wine): 1 tbsp. - [Ingredient A] Sugar: 1／2 tbsp. - [Ingredient B] Dried shiitake mushrooms: 6 pieces - [Ingredient B] shiitake mushrooms dashi stock: Enough to cover the soup to the brim - [Ingredient B] light soy sauce: 1 tbsp. - [Ingredient B] sugar: 1 and 1／2 tbsp. - [Ingredient C] pea pods: 50g - [Ingredient C] Dashi broth: 100ml - [Ingredient C] light soy sauce: 1 tsp - [Ingredient C] sugar: 1／2 tsp. ## Recipe 1. 1. Cook rice and combine with seasoning A to make sushi rice. 2. 2. Cut ingredients A to C into strips and cook with seasonings.(If you have time, cook the ingredients as a whole and then cut into strips in order to get beautiful corners and cross-sections of each ingredient.) 3. 3. Cook eggs thinly and cut into strips. (1 tbsp. sugar, a pinch of salt and sake) 4. 4. Line the bottom of a pressed sushi mold with myoga leaves, place the sushi rice, and arrange the five ingredients in a colorful manner on top. Place the rice on top of the leaves, and arrange the five ingredients in a colorful manner on top. (Press each layer firmly with the lid.) 5. 5. Cover with a lid, weigh down and let stand for about 40 minutes or more. 6. 6. Remove from the mold, cut into pieces, and serve. ## Provider Information provider : ""Mie no Aji Senzai Mansai"" (Mie Food Culture Research Association) ![Image](Not found)" "# Aimaze ｜ Our Regional Cuisines **Cuisine Name**: Aimaze **Region**: Our Regional Cuisines ## Main Lore Areas Central and South Sei food culture area, Ise-Shima food culture area (Ise City and Toba City area) ## Main Ingredients Used Dried shiitake mushrooms, lotus root, burdock root, carrot, konnyaku, fu, kombu, etc. ## History, Origin, and Related Events It is said that the name ""aimaze"" comes from the fact that the ingredients are boiled separately, seasoned, and mixed together. Most of them are dressed with slightly sweetened vinegar, but it varies from household to household. Frozen konnyaku is also a characteristic of this dish. Compared to regular konnyaku, konnyaku becomes spongy when frozen, allowing the flavor of the broth and other ingredients to soak into the konnyaku, and the texture of konnyaku is similar to that of meat, unlike the plump texture of raw konnyaku. Aimaze"" was originally made by cutting the leftovers of ""kumimono,"" a funeral dish, into small pieces, so to speak, it was a dish that utilized leftover materials. As funerals are no longer held in homes, ""aimaze"" is no longer made, but it is now made on purpose for New Year's holidays, when people miss the taste and gather together.In some areas, it is made by mixing daikon and carrot namasu with shiitake mushrooms, deep-fried tofu, chikuwa, and other ingredients. It is said that this dish was made using leftover Osechi dishes from the New Year. ## Opportunities and Times of Eating Habits This dish has been served on occasions when people gather together, such as during Buddhist memorial services and New Year's holidays, and has been eaten since ancient times. It is called differently in different areas: ""Aiai Namasu"" in the Chunansei area, Futami (former Futami Town) in Ise City, and Toba City; ""Aimaze"" or ""Kirigomi Namasu"" in Matsusaka City; and ""Aimaze"" in Ise City. ## How to Eat Each ingredient is cut into strips or strips, then seasoned with soy sauce, sugar, and other seasonings, and finally the ingredients are combined and marinated in a mixture of vinegar to finish. Careful cooks season each ingredient as originally prepared. When seasoning, it is important to cook them thoroughly. It is a dish served on occasions such as Buddhist memorial services and New Year's Day, mainly in Matsusaka and Ise cities. ## Efforts for Preservation and Succession Local dishes and traditional dishes using products of Mie Prefecture are served as school lunches, and ""Aimaze"" is one of them. Aimaze,"" which uses many vegetables, has been handed down as a local flavor that will remain in children's memories. ## Ingredients - [Dried shiitake mushrooms] Dried shiitake mushrooms: 50g - [Dried shiitake mushrooms] Sugar: 3 tbsp. - [Dried shiitake mushrooms] dark soy sauce: 25ml - [RENKON] RENKON: 1 section (180g) - [RENKON] Sugar: 1 tbsp. - [RENKON] Mirin (sweet cooking rice wine): 20 ml - [RENKON] salt: 1／2 tsp. - [RENKON] Vinegar: 1 tsp. - [burdock root] burdock root: 1 stick (150g) - [burdock root] Sugar: 1 and 2／3 tbsp. - burdock root] Salt: 1／2 tsp. - [Carrot] Carrot: 1 carrot (150g) - [Carrot] Sugar: 1 tbsp. - [Carrot] light soy sauce: 1／2 tbsp. - [Carrot] salt: A pinch - [Frozen konnyaku] Frozen konnyaku: 10 pieces (15g) - [Frozen konnyaku] Sugar: 2 and 1／3 tbsp. - [Frozen konnyaku] salt: 1 tsp. - Mame-fu (bean curd): 30g - Green kelp: 30g - Vinegar: 120ml - sesame seeds: 3 tbsp. - Sugar: 200g ## Recipe 1. 1. Soak dried shiitake mushrooms in water and cut into 5 mm pieces. Cut burdock root into 3cm long and 5mm wide and soak in water. Cut carrot into the same length. Cut lotus root in half lengthwise and cut into thin half moons. Cut konnyaku into the same length as the vegetables, cut with scissors and soak in water. 2. 2. Boil the ingredients in 1 with the respective seasonings, season to taste, and let cool. 3. 3. Soak the fu in water and soak in sweet vinegar (part of the vinegar mixture). 4. 4. Cut the green kelp with scissors according to the ingredients in 1. 5. 5. Combine 2, 3 and 4, soak in vinegar and serve overnight. 6. 6. [Notes](1) Originally, there were five kinds of vegetables because it was leftover from ""kumimono,"" but nowadays, various ingredients such as daikon radish, chikuwa, fried tofu, etc. are often added.(2) Recently, it has become difficult to obtain frozen konnyaku, so some people use thinly sliced ita-konnyaku or ito konnyaku. ## Provider Information provider : ""Mie no Aji Senzai Mansai"" (Mie Food Culture Research Association) ![Image](Not found)" "# Ise udon ｜ Our Regional Cuisines **Cuisine Name**: Ise udon **Region**: Our Regional Cuisines ## Main Lore Areas Ise-Shima food culture area (Ise City, Toba City) ## Main Ingredients Used Ise udon, Ise udon soup (sauce) (made from kombu (kelp), dried sardines, mirin (sweet cooking sake), tamari soy sauce, and sugar) ## History, Origin, and Related Events In the Ise food culture, people used to make thick udon noodles without the time and effort to stretch them, and eat them with miso dashi (miso paste). In the Edo period (1603-1867), when Ise visits became popular, restaurants began to serve noodles that had been continuously boiled and were ready to eat after being dipped in miso dama (miso paste) so that they could be eaten at any time by visitors to the Ise Shrine. Kokichi Mikimoto of Mikimoto Pearl had an udon store at his home, and from the fact that the hand-salted plates used at the store have been left behind, it is said that people took a small portion of the udon at that time. It was not long ago, around the beginning of the 1960s, a famous lyricist who had eaten ""Ise udon"" spoke on the radio, ""Ise udon is a rare type of udon from Ise, so it should be called Ise udon. In 1972, the Ise City Noodle and Restaurant Association decided on a unified name and listed it on the menu list for its members.Thus, it is a typical example of a local dish that is old in the way it is eaten, but new in name. ## Opportunities and Times of Eating Habits Ise udon, characterized by its thick, soft noodles and black broth, is the soul food of Ise citizens, and is sold in supermarkets and eaten all year round.In 1968, the development of small bags of boiled noodles and sauce made it possible to eat Ise udon at home, whereas before it was eaten at restaurants, and it quickly became popular at home. ## How to Eat Because the noodles are thick, perhaps three times as thick as regular udon, it takes a small hour to boil fresh udon noodles. Since this is not practical, commercial products are sold as ""boiled noodles. You can also make your own sauce for Ise Udon and store it in the store, or you can use a commercial product that is sold in individual portions. The taste varies slightly from store to store, so it is best to find the one you like best. Using ""boiled noodles"" and a packet of dipping sauce, even children and inexperienced cooks can make this dish easily. ## Efforts for Preservation and Succession The Ise Chamber of Commerce and Industry and the Ise Udon Council certify stores that aim to provide delicious udon as ""authentic and particular Ise udon stores"" to pass on the tradition and improve their attractiveness. It appears on the menu as a local dish in school lunches in Ise City. ## Ingredients - Dashi broth for soup (for 400 ml)] Zoubutsuji: 20～30g - Dashi broth for soup (for 400ml)] Kombu: 2g - Dashi broth for soup (for 400ml)] Water: 450ml water - sauce (for 20 servings)] Tamari soy sauce: 400ml of water - sauce (for 20 servings)] Mirin (sweet cooking rice wine): 400ml - sauce (for 20 servings)] Sugar: 20g sugar (white sugar or medium brown sugar, as you like) - sauce (for 20 servings)] Dashi stock: 400 ml - Ise Udon Noodles (Serves 1)] Ise Udon Noodles: 1 - Ise Udon Noodles (Serves 1)] Ise Udon Noodle Soup: 40-50ml - Ise Udon Noodles (Serves 1)] Chopped green onion: a little ## Recipe 1. 1. [Dashi broth for tsuyu Step 1]Put kombu in water and leave for half an hour. 2. 2. [Dashi broth for Tsuyu Procedure 2]Put over heat and remove kombu just before boiling.When it comes to a boil, put in the mixed knots, bring it to a boil again, turn off the heat, and scrape off the heat when it gets hot. （After the heat is removed, scrape off any excess heat. (You may also use niboshi (dried sardines) if you like. 3. 3. [Soup (sauce) Step 1]Put mirin (sweet cooking sake) in a pot and heat to remove alcohol. 4. 4. [Tsuyu (sauce) Step 2]Add tamari soy sauce and sugar.Add tamari soy sauce and sugar, and reduce to about two-thirds. 5. 5. [Tsuyu (sauce) Step 3]Add the dashi broth made earlier and bring it to a simmer.Add the broth made earlier and bring to a simmer. You may boil it down a little if you like. (This is enough for 20 servings.) 6. 6. 6. [Ise Udon Noodle Step 1]Boil one ball of Ise udon in boiling water and drain. 7. 7. [Ise Udon Noodle Step 2]Place the heated noodles in a bowl and pour a ladleful (about 40 ml) of Ise Udon Soup (sauce) over the noodles, sprinkle with chopped green onions if desired, and serve. Stir the noodles in the bowl to thoroughly coat them with the sauce before serving. ## Provider Information provider : ""Mie no Aji Sensai Mansai"" (Mie Food Culture Research Association) ![Image](Not found)" "# Arame maki ｜ Our Regional Cuisines **Cuisine Name**: Arame maki **Region**: Our Regional Cuisines ## Main Lore Areas Ise-Shima food culture zone (Toba area (Toshi Island, Kamijima, etc.), Hokusei food culture zone, Higashi-Kishu food culture zone) ## Main Ingredients Used Sardines (saury), arame (dried) ## History, Origin, and Related Events Mie Prefecture has many edible natural seaweeds such as sagarame (Alaume), akamoku (red seaweed), hijiki (dried seaweed), aonori (blue-green laver), maksa (Chinese bamboo grass), and wakame (seaweed). Cultivation of asakusa nori and aosa nori is also popular.Arame is a member of the kelp family and looks similar to kelp, but it is called arame because it has rougher surface wrinkles than kelp. Mie Prefecture accounts for most of the domestic production of arame, and it is harvested mainly in the hot summer months (July to September) in the Toba-Shima area (sometimes along the Kumano-nada coast). It has been presented to the Ise Shrine since ancient times, and is one of the most carefully preserved seaweeds in the region. Abalone and turban shells also feed on arame.Since arame has an astringent taste, it is soaked in seawater to remove the astringent taste, dried and aged from summer harvest until fall, and then slowly stewed or steamed to soften (it takes 4 to 5 hours to soften). The commercialized dried arame is returned to water for about 20 minutes, rolled with seasonal fish fillets, and seasoned with a sweet and spicy sauce to make ""arame-maki"".Recently, chopped arame has also been commercialized and used in arame gohan (rice with arame) and simmered dishes, and shipped to Kyoto to be used in Buddhist vegetarian dishes and Kyoto's obanzai. ## Opportunities and Times of Eating Habits In the Ise-Shima area, arame has long been offered to the Ise Shrine. In the Toba area, ""arame maki"" is made with arame. Aramemaki"" is filled with the flavor of seaweed and the nutrition of fish, and is eaten as a side dish with rice or as a snack with sake. Other arame dishes include tsukudani (processed and sold in the Shima region), vinegared, boiled, or dressed arame (with vinegared miso paste), and takikomi-gohan (cooked rice). The ""arame maki"" is considered a New Year's must-have in each locality. ## How to Eat Roll the sardines three or more times in arame that has been rehydrated in water, then cook them in soy sauce, sugar, or sake. In the Kamijima and Higashi-Kishu areas, saury is often used; in the Toshijima area, sardines are most commonly used, but saury, hachio, and other freshwater fish are also used, as well as goby and other freshwater fish in the Hokusei area. The type of fish used varies from region to region, and the dish is made by wrapping the fish of the season in arame and boiling it. ## Efforts for Preservation and Succession The dish has been introduced as a local dish representing the remote island of Toba, and its appeal is being communicated nationwide as a dish unique to Mie Prefecture that uses arame, a type of seaweed. It is also used as a teaching material for dietary education. ## Ingredients - Sardine: 6 fish - Arame (dried): 30g - Sugar: 1／2 tbsp. - Soy sauce: 30ml - Sake: 100ml - Water: 50ml - Mirin (sweet sake): 25ml ## Recipe 1. 1. Soak arame in water for 10-15 minutes before soaking. 2. 2. Remove the head, guts, and inside bone from sardines (small sardines may be left with the inside bone) and wash well. (If large, cut into two.) If using saury, cut into three pieces. 3. 3. Spread out the arame and roll the sardines around the core at least 3 times, then place them in the pot. 4. 4. Add seasonings and simmer over medium to low heat for about 20 minutes. When cooked, place on a plate. (You may cut them into bite-size pieces before serving.) 5. 5. (Caution)When using fish other than sardines, perform the appropriate pretreatment for each fish. ## Provider Information provider : ""Mie no Aji Sensai Mansai"" (Mie Food Culture Research Association) ![Image](Not found)" "# Tekone zushi ｜ Our Regional Cuisines **Cuisine Name**: Tekone zushi **Region**: Our Regional Cuisines ## Main Lore Areas Ise-Shima food culture area ## Main Ingredients Used Red meat such as bonito and tuna, vinegared rice ## History, Origin, and Related Events Tekone-zushi was originally called ""tekone-zushi"" because fishermen would cut the fish they caught on the boat and mix them together by hand on the spot, and has been eaten mainly in coastal areas.Mie Prefecture boasts one of the highest catches of skipjack in Japan (""Fishery and Aquaculture Production Statistics in 2028"" by the Ministry of Agriculture, Forestry and Fisheries ranked Mie 4th), and the Kumano-nada region is particularly active in pole-and-line fishing and tow-rope fishing. The area is also a major tuna farming area, and the meat of tuna raised in the area is said to be very firm and delicious. Because of these favorable fishing grounds, fresh fish is available, and there are many opportunities to eat it raw, which is why ""tekonezushi"" is often eaten. Because it is relatively easy to make and tastes great, it is also welcomed by families with two working parents and those raising children. ## Opportunities and Times of Eating Habits Tekonezushi was originally a simple meal for fishermen to enjoy during their busy work hours, but today it is a typical local dish and is served at many restaurants. It is also served at many restaurants. It is made in a wooden bucket (rice cutter) at household gatherings, and is often served at banquets. ## How to Eat Sashimi made from bonito, tuna, or other red fish, marinated in a sauce made from soy sauce and other ingredients, is placed on a bed of vinegared rice in a rice cutter, with condiments such as shiso and nori sprinkled on top. This dish is also served as a welcome dish for large gatherings. Recently, ""tekone-zushi"" is also being made with white sea bream and other fish. ## Efforts for Preservation and Succession It has been served at many restaurants in the Ise and Shima areas, and will continue to be a local dish of Mie Prefecture for a long time to come. It is a dish that uses mainly fresh bonito and tuna caught locally, and offers the delicious taste of fish in season. ## Ingredients - Bonito: 1／4 - green perilla: 8 pieces - ginger: 1 sprig - laver: 1／2 sheet - Rice: 1 1／2 cups (240g) - Kelp: 10cm - [Seasoning A] Soy sauce: 5 tbsp. - [Seasoning A] Mirin: 2 tbsp. - [Seasoning B] Sugar: 3 tbsp. - [Seasoning B] Vinegar: 4 tbsp. - [Seasoning B] Salt: 1 tsp. ## Recipe 1. 1. [Preparation (How to handle bonito)](1) Remove the scales (There are not many scales. Remove the scales (there are not many scales, but a few exist from the pectoral fins to the back).(2) Process in preparation for removing the head and guts.(A knife is inserted diagonally behind the pectoral fins and diagonally across the ventral fins.)(3) Bend the head from the dorsal side to the ventral side, and pull off the head and the entrails still connected together.→Rinse with water and the dress is ready.(4) Stand the fish upright and remove the dorsal fin.(5) Cut the fish into three pieces. Cut the fish into three pieces, i.e., insert the knife into the back and run it along the backbone, then insert the knife into the belly and run it along the backbone, and finally remove the backbone and one piece of meat.→Finally, remove the backbone and the fillet.(6) Scrape off the ribs along with the peritoneum.(7) Cut away the blood and bone in the center of the fillet.(8) Remove the skin.→Shape and surface the fish, and the joints (fences) are ready. 2. 2. Add kombu (kelp) and cook rice in 10% more water than its capacity (remove kombu just before boiling), then combine with seasoning B and allow to cool. 3. 3. Bring seasoning A to a boil and let cool. 4. 4. Cut bonito into thin strips and marinate in 2. (5 to 30 minutes).Adjust marinating time according to freshness. 5. 5. Cut green perilla into thin strips and ginger into thin strips. 6. 6. Sprinkle the marinade from 3 over 1, add bonito, and sprinkle with 4 and shredded nori. ## Provider Information provider : ""Mie no Aji Sensai Mansai"" (Mie Food Culture Research Association) ![Image](Not found)" "# Kogyo-no-tenpura (Tempura of lake fish) ｜ Our Regional Cuisines **Cuisine Name**: Kogyo-no-tenpura (Tempura of lake fish) **Region**: Our Regional Cuisines ## Main Lore Areas All of Shiga Prefecture ## Main Ingredients Used Small sweetfish, wheat flour, eggs, etc. ## History, Origin, and Related Events ""Tempura of Lake Fish"" is a classic dish in Shiga Prefecture, featuring small sweetfish, Isaza, and smelt caught in Lake Biwa. The freshly fried lake fish has no unpleasant odor and is delicious. Shrimp with its shell, known as suji ebi, is also used for tempura and mixed tempura.The ideal fish for ""Tempura of Lake Fish"" is the small sweetfish from Lake Biwa. These sweetfish, which grow to only about 7 cm in length, concentrate a delicious flavor and have a soft texture, making them easy to eat. Fishing for them takes place from around May to early August.Apart from small sweetfish, Isaza is also commonly consumed as tempura. Isaza, a type of goby, inhabits the deep waters around 70 meters in Lake Biwa, leading to fishing activities in the deep northern region of the lake. Isaza is distinctive for its unique flavor.Initially not native to Lake Biwa, smelt (Wakasagi) has become suitable for tempura following Isaza. While the exact reason for the appearance of smelt in Lake Biwa is not clear, their population has increased with higher catches, following the trend set by small sweetfish. Wakasagi inhabit almost the entire area of Lake Biwa, mainly in the northern region, and are also found in Lake Yogo. They come into season from late November to the end of January. ## Opportunities and Times of Eating Habits The seasonality of ""Tempura of Lake Fish"" is determined by the lake fish caught in Lake Biwa, such as small sweetfish, Isaza, and smelt, allowing one to enjoy it throughout the year. Small sweetfish are in season from May to early August, Isaza from September to April, and smelt from late November to the end of January. ## How to Eat To prepare small sweetfish, they are washed, drained, and sprinkled with salt. A mixture of eggs and cold water is combined, and sifted wheat flour is added. The fish are then coated with the batter. Heat the oil, coat the small sweetfish in potato starch, and fry them. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This dish continues to be made at home, passed down from parents to children. Moreover, it is offered in inns, restaurants, and can be conveniently purchased as a side dish in local supermarkets, making it easily accessible. ## Ingredients - Small sweetfish: 200g - Wheat flour: 50g - Katakuriko(=potato starch): 25g - Egg: 1／2 and cold water 100ml - Salt: 1 tbsp. - Tempura oil: As needed - Green Shiso: 5 leaves ## Recipe 1. 1. Wash the small sweetfish, drain the water, and sprinkle with salt. 2. 2. Combine the eggs and cold water, mix well. 3. 3. Sift the wheat flour, pour in the egg mixture, and create the batter. 4. 4. Heat tempura oil to around 180 degrees Celsius. 5. 5. Coat the small sweetfish with potato starch, tap off excess, and coat with the batter from step 2 before frying. 6. 6. Arrange shiso leaves, and plate the small sweetfish. ## Provider Information provider : Shiga Food Culture Research Association ![Image](Not found)" "# Uchimamejiru (Soybean and vegetable miso soup) ｜ Our Regional Cuisines **Cuisine Name**: Uchimamejiru (Soybean and vegetable miso soup) **Region**: Our Regional Cuisines ## Main Lore Areas Kohoku Area ## Main Ingredients Used Soybeans, satoimo(=Japanese taro), turnips, fried thin tofu, green onions, tofu, etc. ## History, Origin, and Related Events ""Uchimame-jiru"" is a dish made by boiling smashed soybeans together with turnips, daikon radishes, satoimo(=Japanese taro), and the like, and turning it into miso soup. Uchimame refers to soybeans that are steamed, individually crushed with a wooden mallet into a flower shape, and then dried. This practice is widespread in the snow-prone region of Kohoku. By crushing the steamed soybeans with a wooden mallet, the cooking process is expedited, allowing the beans to absorb flavors more effectively. The resulting broth is rich, and the soft texture is crafted to be palatable to people of all ages.""Uchimame-jiru"" is often served as an offering during the Buddhist memorial service at temples. It serves as a valuable source of protein during the harsh winter in the Kohoku region and is considered an essential dish during this season. In the Azuchi-Shimotoyoura area in Omihachiman City, ""Uchimame-jiru"" is said to be a ceremonial soup served during pilgrimage to Ise-ko. In addition to smashed soybeans, it includes satoimo(=Japanese taro), zuiki (taro leaf stalk), tofu, and fried thin tofu. The hearty ""Uchimame-jiru"" also contains turnips, satoimo(=Japanese taro), daikon radish, and, notably, Nobunaga negi (green onions). Slowly simmering these ingredients enhances their sweetness, resulting in a more delicious flavor. Nobunaga negi is a thick white onion cultivated in the Azuchicho area of Omihachiman City, named after Oda Nobunaga, who lived boldly and independently. It is in season from late November to the end of March, and its sweetness intensifies when thoroughly cooked. Uchimame is also used in simmered dishes. ## Opportunities and Times of Eating Habits ""Uchimame-jiru"" is a staple dish served during the memorial service of Shinran Shonin, but it is also consumed as a common winter daily meal, particularly in the Kohoku region. ## How to Eat To prepare ""Uchimame,"" soybeans are washed and soaked in water for about an hour. Afterward, they are boiled in hot water, and while still hot, placed in a plastic bag for 5 hours to steam. Each bean is individually pounded with a wooden mallet to flatten it. The smashed soybeans are then put into a pot, and a quarter amount of miso and dashi broth are added for simmering. Ingredients such as turnips, satoimo(=Japanese taro), fried thin tofu, and others are added to the pot and cooked. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, ""Uchimame-jiru"" is made in households and passed down from generation to generation, and it is also served in school lunches. In the Kohoku region, dried ""Uchimame"" can be purchased at supermarkets. ## Ingredients - Soybeans: 40g - Satoimo(=Japanese taro): 2 - Turnip: 1 - fried thin tofu: 1 - Tofu: 1／3 - Green onion: 1 - Dashi (=Japanese soup stock): 800ml - Miso: 70g ## Recipe 1. 1. Wash soybeans, soak them for 1 hour, then boil in hot water for 3 minutes. Drain the water, put the beans in a plastic bag while still hot, and let them sit for 5 hours. Pound each bean flat with a wooden mallet. 2. 2. Place the pounded soybeans in a pot, add a quarter of the miso, and simmer in dashi broth. 3. 3. Cut turnips into gingko nut shapes, peel satoimo(=Japanese taro) and cut into bite-sized pieces, and briefly soak the fried thin tofu in hot water before cutting into 3cm lengths. 4. 4. In the pot, add turnips, satoimo(=Japanese taro), and fried thin tofu. Simmer until the satoimo(=Japanese taro) becomes tender. Then add the remaining miso and tofu, adjusting the seasoning. 5. 5. Serve in bowls and sprinkle green onions on top. ## Provider Information provider : Shiga Food Culture Research Association ![Image](Not found)" "# Hinonazuke (Hinona Pickles) ｜ Our Regional Cuisines **Cuisine Name**: Hinonazuke (Hinona Pickles) **Region**: Our Regional Cuisines ## Main Lore Areas All of Shiga Prefecture ## Main Ingredients Used Hinona, coarse salt, rice bran ## History, Origin, and Related Events ""Hinona Pickles"" refer to pickles made using traditional vegetables from Shiga Prefecture and were designated as Shiga Prefecture's Selected Intangible Folk Cultural Property, ""Shiga's Food Cultural Property,"" in 1998.Hinona are said to have originated in Hino Town, Gamou District, Shiga Prefecture, about 500 years ago when Gamou Sadahide, an ancestor and the founder of the Gamou family, discovered them during a visit to the Kannon temple in Kamakake, Hino Town. Hinona, a type of turnip, have purple leaves and white roots, growing up to 30cm in length. They are in season mainly from October to the end of December. Known for their unique flavor, spiciness, and bitterness, they are often used in pickles. There are various pickling methods, such as ""Sakura-zuke,"" where the leaves are minced and soaked in vinegar with thinly sliced roots; ""Ebi-zuke,"" where the whole plant is pickled and soaked in sweet vinegar; and ""Hine-zuke,"" pickled with rice bran.The roots of Hinona contain amylase, an enzyme that aids in starch digestion, and a small amount of vitamins. The leafy part is rich in nutrients such as beta-carotene, vitamin C, calcium, and potassium. ## Opportunities and Times of Eating Habits The peak season for Hinona is from October to the end of December, but due to the availability of processed Hinona products, it can be enjoyed throughout the year. ## How to Eat Hinona is washed and hung on rice straw racks. A mixture of rice bran and coarse salt is placed at the bottom of a barrel, and Hinona is arranged flat and evenly on top. Salted bran is then added, and it is firmly pressed down by hand. This procedure is repeated several times, and a pressing lid with a weight is applied. After pickling, the condition is checked approximately one month later. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In Hinomachi, efforts are being made to widely promote traditional vegetables, Hinona, and pickled Hinona. This includes organizing a competition for pickled Hinona in each household. Additionally, easy methods for pickling small quantities are being shared through the internet. Besides traditional pickling methods, there is a growing number of creative recipes, such as turning them into pickles. ## Ingredients - Hinona: 5kg (weight after drying) - Coarse salt: 200g - Rice bran: 2kg ## Recipe 1. 1. Wash the Hinona and hang it on a rice straw rack, allowing it to dry for approximately 1 to 2 days until it becomes pliable and bends easily. 2. 2. Wrap the leaves around the base of the Hinona plant. Mix rice bran and coarse salt thoroughly, place them at the bottom of a barrel, then arrange the Hinona flat and evenly on top. Add salted bran and press it down firmly by hand. 3. 3. Continue layering the Hinona and salted bran alternately. When reaching the upper part, add any remaining leaves and salted bran, press them down firmly, wind three ropes, place the pressing lid, and put a weight (twice the weight of the content). 4. 4. If water does not rise even after several days, add 4% salt water as a top-up. Check the pickling progress after about one month. ## Provider Information provider : Shiga Food Culture Research Association ![Image](Not found)" "# Saba no Bo Sushi/ Mackerel Stick Sushi ｜ Our Regional Cuisines **Cuisine Name**: Saba no Bo Sushi/ Mackerel Stick Sushi **Region**: Our Regional Cuisines ## Main Lore Areas Centered around the Kohoku Region, All of Shiga Prefecture ## Main Ingredients Used Salted mackerel, Rice, Vinegar, etc ## History, Origin, and Related Events ""Saba Stick Sushi"" is a traditional local dish that is a staple during festivals. In addition to ""Saury Stick Sushi,"" there are many other sushi dishes using mackerel, such as grilled mackerel sushi, whole mackerel sushi, and pickled mackerel sushi. The reason for the abundance of mackerel-based dishes is that mackerel is readily available in the Kohoku and Kosei regions. There has been a historical route for transporting seafood caught in Wakasa Bay to Kyoto, passing through the Kosei region. This route, known as the ""Mackerel Highway,"" is lined with many manufacturing and retail shops. In Nagahama, mackerel, herring, and salmon can be obtained from Tsuruga Bay. ""Saury Stick Sushi"" is an indispensable dish for the float festivals in Otsu and Nagahama.In Shiga Prefecture, various rice varieties are cultivated, including ""Koshihikari,"" ""Mizukagami,"" ""Aki no Uta,"" ""Kinuhikari,"" and ""Nihonbare."" Among them, ""Koshihikari"" and ""Mizukagami"" were rated as the highest rank, ""Special A,"" in the 2019 rice taste ranking by the Japan Grain Inspection Association. ""Mizukagami"" is a variety developed by Shiga Prefecture, known for its glossy appearance, moderate stickiness, sweetness, and the unique feature of remaining delicious even when cooled. ## Opportunities and Times of Eating Habits Saba (mackerel) is in season from autumn to winter, so during the cold months, ""saba no bo zushi"" is often enjoyed. Additionally, it is commonly given as a souvenir or gift, making it quite popular. ## How to Eat Clean the salted mackerel with vinegar, fillet it into three pieces, and soak it in vinegar overnight. Remove the thin skin and bones. Steam the rice and and once cooked, mix it with seasoned vinegar. Spread a bamboo rolling mat, place plastic wrap on it, and put the mackerel on top. Spread the rice lightly on top while pressing it with your hands. Use the bamboo rolling mat to roll it into a cylindrical shape and mold it. Finally, once the vinegar rice and mackerel have blended, cut it with a knife dipped in vinegar and arrange it on a plate. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is still made in households, but the number of creators has been decreasing year by year, possibly due to the convenience of easily obtaining it at supermarkets, road stations, and other places. However, it is still offered at local restaurants, specialty shops, and product exhibitions in other prefectures' department stores, contributing to a wide range of promotional activities. ## Ingredients - Rice: 2 cups (290g) - Salted Mackerel: 1 - [Vinegar Soaking Solution] Vinegar: 120ml - [Vinegar Soaking Solution] Sugar: 20g - [Mixed Vinegar] Vinegar: 70ml - [Mixed Vinegar] Sugar: 60g - [Mixed Vinegar] Salt: 8g ## Recipe 1. 1. Rinse the salted mackerel with vinegar, remove the head, and cut it into three pieces. Remove the backbone and soak it in sweet vinegar for one night. 2. 2. Peel off the thin skin of the pickled mackerel from the head, and remove the small bones. Slice the thick part of the flesh diagonally. 3. 3. Cook the rice, and after it's done steaming, pour the mixed vinegar over it while hot. Mix it with a rice paddle by cutting through it, then let it cool thoroughly. 4. 4. Spread a sushi rolling mat on a board, place plastic wrap on it, and lay the mackerel, skin side down. Add some sliced mackerel flesh to the damaged part of the mackerel tail. On top of that, spread half of the rice, lightly pressing it while extending the rice. 5. 5. Roll it up with the sushi rolling mat, shape it into a cylindrical form, and secure both ends with rubber bands. It's good to put a light weight on top for a while. 6. 6. Once the rice has settled, cut and arrange it using a knife dipped in vinegar. ## Provider Information provider : Shiga's Food Culture Research Society. ![Image](Not found)" "# Kofuku Mame ｜ Our Regional Cuisines **Cuisine Name**: Kofuku Mame **Region**: Our Regional Cuisines ## Main Lore Areas Kohoku Area ## Main Ingredients Used Soybeans, Wheat flour, Sugar ## History, Origin, and Related Events The term ""Kofukumame"" translates to ""Happiness Beans"" in English. It represents a traditional Shiga Prefecture snack made with soybeans. In the agricultural setting, soybeans were cultivated in the ridges of paddy fields, and wheat was grown in the back fields for self-consumption. Currently, wheat production is increasing in Shiga Prefecture, and many recipes use wheat flour. Sometimes rice flour is used, giving the snack a chewy and delicious texture.Shiga Prefecture has a history of agricultural development centered around rice cultivation, earning it the nickname ""Rice Granary of Kinki"" due to the abundance and quality of rice produced. Consequently, dishes made with rice, such as snacks like mochi and dango, have been popular. ""Kofukumame"" is one such snack. In times when sweet treats were scarce, ""Kofukumame,"" made by mixing roasted soybeans and rice flour with sugar and water, then baking the mixture, were enjoyed as snacks during breaks from agricultural work. Other snacks from that era included mashed sweet potatoes, sweetened rice dumplings, green pea dumplings, and soup dumplings, all of which were hearty and satisfying treats. ## Opportunities and Times of Eating Habits It was a snack eaten during breaks in the midst of agricultural work, and because it can be easily made, it can be enjoyed throughout the year. ## How to Eat Mix wheat flour, sugar, and salt well. Add water and mix. Include roasted soybeans in the batter. Drop the batter onto the hot plate in a disc shape and cook both sides. You can also add roasted soybeans as toppings while cooking the batter. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Although it is still made at home, there is a decreasing trend over the years. However, simple sweets made with roasted soybeans remain popular among children. ## Ingredients - Soybeans: 40g - Wheat flour (or rice flour): 100g - Sugar: 40g - Salt: a pinch - Tempura oil: a pinch ## Recipe 1. 1. Roast the soybeans in a frying pan. You can also use commercially available roasted soybeans (Setsubun beans). 2. 2. Mix wheat flour, sugar, and salt thoroughly. Gradually add water to create a batter with a slow-flowing consistency then add the roasted soybeans and mix. (You can also add soybeans as toppings while cooking.) 3. 3. Scoop the batter with a ladle, drop it onto a hot plate in a disc shape, and cook both sides until done. ## Provider Information provider : Shiga Food Culture Research Association ![Image](Not found)" "# Choji-fu no Karashi-ae ｜ Our Regional Cuisines **Cuisine Name**: Choji-fu no Karashi-ae **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Choji-fu (rectangular wheat gluten), cucumber, karashi sumiso (mustard vinegar miso) ## History, Origin, and Related Events ""Choji-fu no Karashi-ae"" is a classic regional cuisine made with choji-fu, a type of wheat gluten from Shiga Prefecture. Choji-fu is a rectangular baked wheat gluten a little larger than the size of a matchbox. It is baked on all six sides so it can be used in various dishes such as hot pot and udon without falling apart in the broth, and it is a nutritious ingredient that is rich in plant-based protein. It is an essential ingredient in Buddhist cuisine, and is characterized by a chewy and smooth texture. There are many different theories about the origin of the name Choji-fu, with no single explanation. The name Choji-fu appears in the literature of the Yawata townspeople during the late Edo period in regard to souvenirs and offerings for congratulations or condolences. In general, the production of baked wheat gluten began to spread in various regions starting in the Meiji period, following the importation of refined wheat flour that began with the opening of the ports at the end of the Edo period.""Choji-fu no Karashi-ae"" is eaten throughout the prefecture, particularly in the Koto area, and is a standard dish served to guests, such as during family gatherings. Pre-made karashi-ae (mustard sauce) is commercially available, and the dish is easy to make, so it is eaten as a regular household dish in addition to serving guests. Cucumbers are mixed with the karashi sumiso (mustard vinegar miso) to achieve a pleasant and refreshing taste, and it stimulates the appetite on hot days. The uncut choji-fu is dressed with karashi-ae and served whole at Buddhist memorial services. ## Opportunities and Times of Eating Habits Cucumbers are eaten often during the summer when they are in season, but with advancements in greenhouse cultivation and breeding techniques, they can be harvested and sold all year round, making it possible to eat Choji-fu no Karashi-ae throughout the year. ## How to Eat Fully rehydrate the wheat gluten in lukewarm water, then squeeze and divide into three equal parts. Cut the cucumber into thin rounds, then sprinkle with salt to draw out the water. Rinse off the excess salt and squeeze firmly. Mix together seasonings such as mustard paste, white miso, sugar, and vinegar. Dress the wheat gluten and cucumber with the karashi sumiso (mustard vinegar miso) so that the flavor is fully permeated. ## Efforts for Preservation and Succession Choji-fu and cucumber are readily available, so this dish is still made at home today and passed down from parents to children. ## Ingredients - Choji-fu: 4 pieces - Cucumbers: 2 - Salt: 1／2 tsp. - [Karashi sumiso] White miso: 15g - [Karashi sumiso] Miso: 10g - [Karashi sumiso] Ground sesame seeds: 1 tbsp. - [Karashi sumiso] Sugar: 20g - [Karashi sumiso] Mustard paste: 1／2 tsp. - [Karashi sumiso] Vinegar: 30ml ## Recipe 1. 1. Fully rehydrate the choji-fu in lukewarm water for about 10 minutes, then squeeze and cut into three equal pieces. 2. 2. Cut the cucumber into thin rounds and sprinkle with salt. Then, rinse off the excess salt and squeeze firmly. 3. 3. Mix the mustard paste, white miso, miso, sesame seeds, sugar, and vinegar. 4. 4. Combine the karashi sumiso with the wheat gluten and cucumber and let it sit for awhile to allow the seasoning to permeate the wheat gluten. ## Provider Information provider : Shiga Dietary Culture Study Group ![Image](Not found)" "# Saba somen (Mackerel somen) ｜ Our Regional Cuisines **Cuisine Name**: Saba somen (Mackerel somen) **Region**: Our Regional Cuisines ## Main Lore Areas The Kohoku region ## Main Ingredients Used Grilled mackerel, somen noodles, green onions, etc. ## History, Origin, and Related Events “Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohoku region of Shiga Prefecture, where grilled mackerel is simmered and mixed with somen noodles.Since ancient times, there have been many routes to transport goods such as seafood from Wakasa, a “Mitsukekuni,” to Kyoto. It is called the “Mackerel Road” because mackerel was the representative commodity. The route that passes through the Kosai region from the Obama region through the Kuchiki region is well known, but there was also a route to the Kohoku region from the Tsuruga region. For this reason, mackerel was often available in the Kohoku and Kosai regions of Shiga Prefecture. Among these, in the Kohoku region, there is a custom called a “May visit”' in which, in the spring, to show concern for daughters who have married farmers, grilled mackerel, a nutritious preserved food, is presented to the family which their daughter married into during the busy rice planting season. The grilled mackerel that was received was distributed to friends and relatives in the neighborhood. It was valued as an easy dish to prepare during the busy farming season. Mackerel received on rice planting visits is sometimes lightly grilled as is and eaten with vinegar and soy sauce. ## Opportunities and Times of Eating Habits “Mackerel somen” is served as a delicacy at “the Hikiyama Festival”, which is held as a festival at Nagahama Hachiman Shrine every April, and is eaten on special occasions. It is also eaten as a gift during a “May visit” during the busy spring farming season. ## How to Eat Put the seasoning stock and seasonings in a pot, bring to a boil, add the grilled mackerel, and simmer until the broth is reduced by about half. The key is to pour the broth over the mackerel when simmering. Once boiled, place the mackerel on a plate and strain the broth to avoid getting any bones in it. Lightly heat the green onions in the broth and place on the plate. Add seasonings to the broth, bring to a boil, then add the somen noodles that have been boiled until firm and season. Arrange the somen noodles around the mackerel and pour the broth over it. ## Efforts for Preservation and Succession Today, it is still made at home and passed down from parent to child. It can be easily purchased at supermarkets and sales outlets and is also served at restaurants. It is popular among the younger generation as well. ## Ingredients - Grilled mackerel: 1 - Somen: 4 bundles - Water: 2L (hot water for the somen) - Green onions: 5 - [Dashi for seasoning] Dashi soup: 1000ml - [Dashi for seasoning] Sugar: 25g - [Dashi for seasoning] Soy sauce: 100ml - [Dashi for seasoning] Sake: 50ml - [Dashi for seasoning] Mirin: 20ml - [Mackerel broth for seasoning the somen] Water: 400ml - [Mackerel broth for seasoning the somen] Sugar: 20g - [Mackerel broth for seasoning the somen] Sake: 30ml - [Mackerel broth for seasoning the somen] Mirin: 20ml - [Mackerel broth for seasoning the somen] Bamboo skin: 1 ## Recipe 1. 1. Boil 2L of water in a pot and boil the somen noodles until firm. Once boiled, cool and remove the slime under running water, then drain in a colander. 2. 2. Add the seasoning stock and seasonings to a pot and bring to a boil. 3. 3. Remove the skewer from the grilled mackerel and put it in a pot to simmer. Occasionally, pour the broth over the mackerel. Simmer for about 15 minutes until the broth is reduced by half. Be careful not to let it boil over. 4. 4. Remove the mackerel from the pot and place it in the center of a plate. Strain the broth from the pot to make sure there are no bones in it. 5. 5. Cut the green onions diagonally into 5cm pieces, heat them briefly in the broth from 3, and arrange them around the mackerel on the plate from 4. 6. 6. Add water, sugar, sake, and mirin to the broth from 3, bring to a boil, then add the somen noodles from 1 and season. 7. 7. rrange the somen noodles around the mackerel from 3. When dividing the mackerel into small pieces, divide the mackerel into five equal parts, place each one in a medium-sized bowl, add the somen noodles and broth around the mackerel, and serve with the green onions. ## Provider Information provider : Shiga Food Culture Research Group ![Image](Not found)" "# Ebi Mame (Shrimp and Beans) ｜ Our Regional Cuisines **Cuisine Name**: Ebi Mame (Shrimp and Beans) **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Soybeans, shrimp, vinegar, soy sauce, etc. ## History, Origin, and Related Events Shrimp and Beans is a local dish of Shiga Prefecture made by boiling sweet and spicy shrimp from Lake Biwa with soybeans and is rich in calcium and protein.In Shiga Prefecture, soybeans and azuki beans are grown on the banks of rice fields. Since ancient times, dishes using soybeans have often been eaten at celebrations, rituals, and festivals. Shrimp and Beans is one such dish. Shrimp and Beans can be made with inexpensive ingredients and are also eaten daily because it is easy to preserve. It is also eaten on New Year's and other auspicious days with the hope of longevity, as a common saying is ""May they live long until their hips bend like shrimp.""Lake shrimp live widely in shallow waters where aquatic plants grow in Lake Biwa and live within 10 m of water from spring to summer, which is the breeding season. In winter, they move to deeper places, and the traditional fishing method ""Shrimp Tatsube Fishing"" is used. From spring to summer offshore fishing nets are used. Shrimp tatsube fishing is a traditional fishing method that uses a special basket called a ""tatsube""and puts bait in the basket and sets it in the water. It is a mechanism that prevents shrimp that have entered the basket from coming out. In addition, offshore net fishing is a type of bottom trawling method that uses fishing boats to set up nets and roll them up. ## Opportunities and Times of Eating Habits Shrimp and Beans are also given as gifts for celebrations, as well as used in boxed lunches and processed foods. It can be eaten at restaurants and eaten all year round. ## How to Eat Soybeans soaked in water overnight are put in a saucepan and boiled till softened. Put seasonings such as soy sauce and vinegar in a pot and when it boils, add the washed shrimp. Simmer until the shrimp change color, then add the boiled beans and simmer further. Finally, add mirin to the whole mix.Vinegar has the effect of softening the shells of shrimp and making them last longer. It is relatively easy to use boiled beans from cans. ## Efforts for Preservation and Succession It is still made at home, recipes passed down from parents to children and served as school lunches at school. In addition to being eaten at supermarkets and restaurants, processed Shrimp and Beans are also popular as souvenirs and gifts. ## Ingredients - Soyabean: 200g (500g with boiled soybeans) - Lake shrimp: 150g - Soy sauce: 80ml - Sugar: 120g - Sake: 100ml - Vinegar: 40ml - Mirin: 30ml ## Recipe 1. 1. Put the soybeans soaked in water overnight in a pot and boil them to soften. 2. 2. Wash and drain the prawns. 3. 3. Put soy sauce, sugar, and sake in a pot and when it boils, add the shrimp. 4. 4. Bring to a boil, and when the shrimp change color, add the boiled beans and cook for about 20 minutes. 5. 5. Reduce the broth, add mirin, and mix it all. ## Provider Information provider : Shiga Food Culture Study Group ![Image](Not found)" "# Boiled red konjac ｜ Our Regional Cuisines **Cuisine Name**: Boiled red konjac **Region**: Our Regional Cuisines ## Main Lore Areas The Omihachiman area ## Main Ingredients Used Red konjac, bonito flakes, red pepper, soy sauce, etc. ## History, Origin, and Related Events “Boiled red konjac” is a simmered dish using red konjac, a specialty of Shiga Prefecture.Red konjac is a specialty of Omihachiman City and is dyed red with iron sesquioxide. It does not lose its color when boiled and is very healthy.There are various theories as to why this konjac is red, such as that Nobunaga Oda, who loved colorful things, had it dyed red, but there are no historical materials that state its origin, and the reason why it is red remains unknown.Also, red konjac, which spread from Omihachiman City to all prefectures and is now available nationwide, does not have the unique odor of konjac. It is characterized by its fine, soft, and springy texture. In the vicinity of Omihachiman City, it is also used as an ingredient in gomoku sushi (chirashizushi). It is popular at restaurants because of its beautiful color, and seasoned processed versions of it are also sold. ## Opportunities and Times of Eating Habits Aka-konnyaku-ni (Boiled red konjac) is an indispensable dish for weddings, funerals, and school lunches.Seasoned processed versions of it are also sold, so it can be eaten all year round. Flavored red konjac is a special product of Shiga Prefecture and a popular souvenir as a specialty from Omihachiman City. ## How to Eat “The red konjac” is boiled, soaked in water, and cut. After washing the cut konjac, it is dry-roasted in a pot, and seasonings such as bonito flakes, soy sauce, and mirin are added. It is stirred slowly while waiting for the flavors to permeate. Finally, chili is added. ## Efforts for Preservation and Succession It is still made at home and passed down from parent to child. It is also served as part of school lunches and is popular with the younger generation. Furthermore, it is available at restaurants and supermarkets as well. ## Ingredients - Red konjac: 1 piece (about 300g) - Bonito flakes: 8g - Soy sauce: 20ml - Mirin: 5ml - Chili: A small amount ## Recipe 1. 1. Boil the red konjac and soak it in water. 2. 2. Cut the red konjac into four equal parts, then cut diagonally into triangles. Thinly slice so that they have a thickness of 3mm. 3. 3. Wash the cut konjac and dry roast it in a pot. 4. 4. Add bonito flakes, soy sauce, and mirin to the konjac and let the flavors soak in over low heat while stirring. 5. 5. Add chili and serve. ## Provider Information provider : Recipe provider name: Shiga Food Culture Study Group ![Image](Not found)" "# Shijimi-jiru ｜ Our Regional Cuisines **Cuisine Name**: Shijimi-jiru **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Freshwater clams, kombu, miso, green onions ## History, Origin, and Related Events “Shijimi-jiru” is a local dish of Shiga Prefecture that uses setashijimi.There are three native clams inhabiting Japan: “yamatoshijimi”,“ mashijimi”, and“ setashijimi”. Currently, most of the clams in circulation are said to be yamatoshijimi. The setashijimi used in Shiga Prefecture’s shijimi-jiru is an endemic species that lives only in Lake Biwa. (Compared to yamatoshijimi and mashijimi) Its shell is plump, large, and thick, and the flesh is rich in flavor. Setashijimi inhabits the shallow waters of Lake Biwa to a depth of less than 10m, but due to environmental deterioration such as the reduction of sandy soil, it is said that the habitat of the clams is changing. Until around 1965, setashijimi inhabited Lake Biwa in large numbers, and shijimi-jiru, shigure-ni, and shijimi-meshi were eaten on a daily basis. However, due to changes in the environment, the yield has decreased rapidly. The freshwater clams become plump and delicious when they come fully into season in April starting from December, so they are also called “kanshijimi (cold clams).” Local fishermen say that they are particularly delicious in the spring, when the spawning season is approaching. ## Opportunities and Times of Eating Habits The fishing season is from March to April, and since it is in season, it is possible to enjoy its delicious flavor in early spring. However, if setashijimi is not used in winter, it is possible to eat it all year round using yamatoshijimi, which can be caught throughout the year. ## How to Eat The clams have the sand removed from them overnight to let them spit out the sand. They are then added to a broth made from kelp and heated, after which the clam shells are opened. Miso is dissolved in the broth and it is brought to a boil. Finally, chopped green onions are added. ## Efforts for Preservation and Succession Currently, setashijimi is a valuable commodity. It is sold at retail stores and supermarkets in the prefecture until early spring, which is the fishing season. Every household makes shijimi-jiru as well. In addition to being served at restaurants, in Moriyama City, Shiga Prefecture, a stamp rally is held to promote traveling around the city by bicycle. At each checkpoint, events are held to serve oden made from the local traditional vegetable Yajima turnip and shijimi-jiru. In this manner, various efforts are being made in various parts of the prefecture. ## Ingredients - Clams (with shell): 250g - Water: 700ml - Kombu: 10cm square - Miso: 40g - Green onions: 1-2 ## Recipe 1. 1. Remove the sand from the clams overnight and let them spit out the sand. 2. 2. Add kombu to the appropriate amount of water and remove the kombu before boiling. 3. 3. Put the clams in 2 and heat to open the clam shells. 4. 4. Dissolve the miso, bring to a boil, and then reduce the heat to low. 5. 5. Add chopped green onions and serve in a bowl. ## Provider Information provider : Recipe provider name: Shiga Food Culture Study Group ![Image](Not found)" "# Junjun ｜ Our Regional Cuisines **Cuisine Name**: Junjun **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Beef (or chicken or lake fish), tofu, konjac noodles, green onions, garland chrysanthemum, etc. ## History, Origin, and Related Events Junjun is a hotpot dish of beef, chicken, lake fish, and so on seasoned in the style of sukiyaki. Junjun made with beef or chicken is eaten on special occasions such as the New Year and Obon. Junjun made with lake fish is mainly eaten around lakes such as the Kohoku region, Kosai region, Koto region, and Okishima.It is said that the name “junjun” comes from the sound that is made when the ingredients are boiled in a pot. It is said that it has long been eaten by simmering isaza gobies, eels, and catfish caught in Lake Biwa with seasonal vegetables.In addition, ingredients such as Omi beef, one of Japan's three major wagyu beef, isaza gobies endemic to Lake Biwa, and Toyoura green onions and Azuchi Nobunaga green onions produced around Azuchi Town, Omihachiman City, where Azuchi Castle was located, go well with junjun and can be eaten even more deliciously. In particular, Toyoura green onions, which are a traditional vegetable of Shiga Prefecture, are produced in small quantities, but have a good flavor and become soft and sweet when heated. On the other hand, Azuchi Nobunaga green onions are thick, and their deep sweetness increases when heated. Both are vegetables that go well with hotpot dishes. In addition, Shiga Prefecture's specialty products such as chojifu and red konjac are also suitable for hotpot dishes. Chojifu is characterized by its square shape, chewy texture, and smooth mouthfeel. Red konjac is dyed red with iron sesquioxide, which is good for one’s health. ## Opportunities and Times of Eating Habits Because it is made with seasonal ingredients, it can be eaten all year round, but it is said that beef and chicken are often used when attracting customers during the Obon and New Year holidays. It is a dish designed to be eaten all year round with lake fish, beef, and chicken along with seasonal vegetables. ## How to Eat The meat (or lake fish) is lightly fried in a sukiyaki pot and vegetables and seasonings (or sukiyaki stock) are added. When the juices ooze out, konjac noodles, tofu, gluten, etc. are added and simmered. ## Efforts for Preservation and Succession It is still eaten in each household and is passed down from parent to child. Initiatives are being implemented, such as a limited-time campaign where you can taste various versions of junjun made with plenty of ingredients from Shiga Prefecture at inns, hotels, and restaurants in Shiga Prefecture in 2018. ## Ingredients - Beef: 500g - Beef tallow: 1 - Green onions: 250g - Chrysanthemum greens: 1 bundle - Tofu: 1 block - Konjac noodles: 100g - Shimeji mushrooms: 1 bag - Chojifu: 4 pieces - Sugar: 60g - Soy sauce: 80ml ## Recipe 1. 1. Cut the meat into easy-to-eat pieces. 2. 2. Cut the green onions into 3cm sections, remove the roots from the chrysanthemums, and cut them in half. 3. 3. Cut off the roots of the shimeji mushrooms and separate them. 4. 4. Cut the tofu into 3 cm cubes. 5. 5. Cut the chojifu into half or thirds, soak them in water, and squeeze. 6. 6. Heat the sukiyaki pot and add beef tallow to dissolve it. 7. 7. Put the beef in the pot and lightly stir-fry it. Add the green onions, chrysanthemum greens, and shimeji mushrooms, and add sugar and soy sauce (sukiyaki stock is also acceptable). When the juices come out, add the konjac, tofu, and chojifu and simmer. 8. 8. Add the ingredients while adjusting the taste, and stir the pot. ## Provider Information provider : Recipe provider name: Shiga Food Culture Study Group ![Image](Not found)" "# Decchi-yokan ｜ Our Regional Cuisines **Cuisine Name**: Decchi-yokan **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Red bean paste, wheat flour, bamboo skin, and water ## History, Origin, and Related Events Dōchi-yokan is a specialty of Shiga Prefecture, made by steaming wheat flour (or rice powder) mixed with a paste made from red beans and sugar. Another characteristic is that the yokan is wrapped in bamboo skin, and with a faint scent of bamboo, a springy texture, and a simple taste, this yokan is popular. When making kneaded yokan, agar is used, but it is said that wheat flour was used as a binding agent instead of agar because it was difficult to obtain in Omi, where there is no direct access to the sea. However, in the Shigaraki region, decchi-yokan refers to mizu-yokan hardened with agar.There is a theory that the name “decchi-yokan” came from the fact that it was an inexpensive confectionery that even apprentices (“decchi” in Japanese) with low wages could purchase when apprentices who had come from the Omihachiman area to serve in Osaka, Kanto, and other places all over the country returned to their parents' homes. There is also a theory that when these apprentices returned to their hometowns, they made yokan, which they then brought back to the masters and clerks they were serving as a souvenir, and it was received with joy. There are various other theories as well, such as the fact that kneading is also called “decchiru” in confectionery store terminology and the process of kneading red bean paste and wheat flour together led to it being called “decchi-yokan.” In addition, apprentices served merchant families with the goal of becoming merchants themselves in the future.In 1998, this specialty of Shiga Prefecture, decchi-yokan, was selected as a “property of Shiga’s food culture,” an intangible folk cultural property of Shiga Prefecture. ## Opportunities and Times of Eating Habits The reasonable price makes it popular as a souvenir, and there are shops selling it all in various places, so it can be eaten all year round. ## How to Eat The wheat flour is mixed into the red bean paste and kneaded well. The red bean paste dough is placed on a bamboo skin that has been moistened with water and the bamboo skin is folded. After wrapping the bean paste dough, tie it with a bamboo string, put it in a steamer, and steam it. After removing it from the steamer, lightly weigh it down while it is still hot to flatten it. ## Efforts for Preservation and Succession It used to be made in many households because it can be easily made with ingredients that can be found anywhere, but in recent years, many households have switched to purchasing it. It is available at manufacturers’ stores and supermarkets, and some stores’ versions contain chestnuts. ## Ingredients - Smooth red bean paste: 400g - Wheat flour: 80g - Water: Around 50ml - Bamboo skin: 4 pieces ## Recipe 1. 1. Soak the bamboo skins in water. 2. 2. Add water little by little (around 50ml) to the smooth red bean paste to make it softer. 3. 3. Sift the wheat flour into the red bean paste, mix well, and divide into four equal parts. 4. 4. After wiping the water off the bamboo skins, split the edges of the skins for the strings and spread 1／4 of the red bean paste on the center of each skin. 5. 5. Fold the bamboo skins to wrap up the bean paste dough and tie them with bamboo strings. 6. 6. Put the bamboo skins holding the bean paste dough in a steamer, and after boiling, steam for about 15 minutes. 7. 7. When they are steamed, lightly put weights on them while they are still hot to flatten them. 8. 8. After cooling down, cut the yokan and serve. ## Provider Information provider : Recipe provider name: Shiga Food Culture Study Group ![Image](Not found)" "# Koayu-no-sanshoni ｜ Our Regional Cuisines **Cuisine Name**: Koayu-no-sanshoni **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Koayu, Japanese peppercorns, soy sauce, mirin, etc. ## History, Origin, and Related Events “Koayu-no-sanshoni” is a dish that has been handed down since ancient times. Koayu, a specialty of Lake Biwa which can be caught from May to early August, is used to make a sweet and salty tsukudani. Koayu, moroko, gori, and other fish are used for lake fish tsukudani. Freshwater fish have a unique odor, so ginger and Japanese pepper are often boiled together to eliminate that odor. In addition, care has been taken to prevent it from falling apart while simmering, such as using starch syrup and not turning the pot over. The method of cooking this lake fish tsukudani differs depending on the region and household, so each family can bring its own tsukudani and enjoy the taste of each family’s version. In 1998, lake fish tsukudani was selected as a “property of Shiga’s food culture,” an intangible folk cultural property of Shiga Prefecture.The ayu that live in Lake Biwa grow only to about 7 cm in length due to the food they eat, so they are called koayu. The texture is also soft, making it an easy-to-eat fish. When koayu in Lake Biwa go upstream, they eat sphagnum moss and grow to a size of about 20 cm, so from long ago, fry have been shipped all over the country and released into rivers. ## Opportunities and Times of Eating Habits Koayu begin to be caught around May and are at their peak until around early August, so they can be eaten from spring to summer. However, lake fish tsukudani such as“ koayu-no-sanshoni” are processed before being sold, so you can eat them all year round. ## How to Eat After washing the fish, it is put in a pot, seasonings such as soy sauce, sugar, and vinegar are added, and it is heated until it boils. Once it boils, the heat is lowered and umeboshi and Japanese pepper are added. After boiling with a drop lid, mirin is added and it is steamed. It is transferred from the pot to a bowl and left to cool. The method of cooking koayu varies depending on the region, household, and manufacturer. There is also a method of adding more seasonings to allow more room in the broth and to cook the fish until it is crispy so that it will be glossy for tsukudani when served. ## Efforts for Preservation and Succession Even now, it is often made at home and passed down from parent to child, and there are also opportunities to make it in home economics classes at school, so it is also popular among the younger generation. In addition, seasonal koayu can be caught from May to early August, but it is also available at restaurants and supermarkets, so it can be eaten all year round. ## Ingredients - Koayu: 1kg - Soy sauce: 150ml - Sugar: 200g - Sake: 200ml - Umeboshi: 1 - Vinegar: 30ml - Mirin: 50ml - Japanese peppercorns: 20g ## Recipe 1. 1. Wash and drain the fish. 2. 2. Put the fish in a pot, add soy sauce, sugar, sake, and vinegar, heat it up, and when it boils, turn the heat down to medium and add the umeboshi and Japanese pepper. 3. 3. Bring to a gentle boil, cover with a drop lid, and simmer for 30 minutes. 4. 4. Add mirin and steam over low heat for another 10 minutes. 5. 5. Remove from the pot while it is still hot, strain the broth, and let the fish cool. ## Provider Information provider : Recipe provider name: Shiga Food Culture Study Group ![Image](Not found)" "# Amenoio gohan ｜ Our Regional Cuisines **Cuisine Name**: Amenoio gohan **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Biwa trout, rice, carrots, shiitake mushrooms, etc. ## History, Origin, and Related Events Ame no Io Gohan"" is rice cooked with Biwa trout, a species endemic to Lake Biwa. Ame-no-io"" is another name for loach trout, which come up to the lake to spawn when the rains come and the rivers rise.In 1998, ""Ame no io gohan"" (rice with rice) using a whole loach trout, which spawns in the fall, was selected as one of Shiga Prefecture's Intangible Folk Cultural Assets of Shiga Prefecture. The recipe and ingredients differ among the Koto, Kosai, Kohoku, and Konan regions, with some adding fillets of loquat trout, while others use carrots, shiitake mushrooms, mushrooms, fried tofu, and other ingredients. In the Konan and Kosei regions, it is called ""Ame no Io Gohan"" (rice with rice cake), while in the Kohoku region, it is called ""Masu Gohan"" (rice with trout). Biwa trout were ""phantom fish"" that were difficult to catch with old-fashioned fishing gear because they lived deep in the lake. The rare chance for the people of the village to encounter this fantastic fish was in the fall, when they come up the river to spawn. It is said that this dish was devised in order to make the Miwamasu more tasty because the fat of the Miwamasu in the fall has decreased. ## Opportunities and Times of Eating Habits Because it is made from the juvenile loach trout that spawn in the fall, it is mainly eaten in the fall. ## How to Eat Ame-no-Io Gohan"" is a typical autumn dish in Shiga Prefecture, and was prepared in a large pot when a large number of people gathered. When cooked in a cauldron, the loach trout is placed directly on top of the rice without the roe, and a little soy sauce and sake is added. When the rice is finished cooking, the head of the fish is lifted up and shaken, and only the meat and roe fall out, leaving only the head and bones. Mix this meat and roe into the rice. The fish is then mixed with rice, and chopped green onions are placed on top. In recent years, the method of cooking the fish after filleting it has become popular. In recent years, the method of cooking trout in a rice cooker after pre-cooking the trout has become popular, using frozen fillets not only in the fall, but also throughout the year. ## Efforts for Preservation and Succession Although ""Ame-no-Io Gohan"" is no longer made at home, it is passed on to children through school lunches and cooking classes. ## Ingredients - Biwa trout (Oncorhynchus masou rhodurus): 160g (net portion in fillets) - Rice: 2 cups (290g) - Soy sauce: 35 ml (1.5 oz) - mirin (sweet cooking sake): 1 tbsp. - sake: 1 tbsp. - [Kelp dashi] Water: 2 cups water - [Kelp dashi] Kelp: 10cm square - Carrot: 35g - Shiitake mushroom: 35g - green onion: 35g ## Recipe 1. 1. Remove skin, guts, and bones of loach trout and cut into three pieces. Wash rice, then drain. 2. 2. Prepare kombu dashi by dipping kombu in a quantity of water, heating and removing just before boiling. 3. 3. Cut carrots and shiitake mushrooms into fine clapsticks, and leeks into small cubes. 4. 4. Arrange the loach trout fillets in a pot, add soy sauce, mirin, sake, and ½ cup kombu dashi (kelp stock), and simmer over medium heat for 3 minutes, then over low heat for 2 minutes (under simmering of trout). Reserve the cooking liquid and add it to the rice when cooking. 5. 5. Put rice in a rice cooker, add the remaining 1 1／2 cups of kombu dashi from 2 and the simmering liquid from 4. Top with carrots, shiitake mushrooms, and cooked loquat trout. 6. 6. After steaming, gently break up the trout, check for any remaining bones, add the chopped green onions, mix together, and serve. Sprinkle the scallions on top. ## Provider Information provider : Shiga Dietary Culture Study Group ![Image](Not found)" "# Funa zushi ｜ Our Regional Cuisines **Cuisine Name**: Funa zushi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Crucian carp, rice, salt ## History, Origin, and Related Events Nare-zushi is an ancient type of sushi, made by fermenting salted fish and rice in a marinade. It is called nare-zushi because the fish becomes ""acclimated"" or ""ripe"" as fermentation progresses. Nare-zushi is a method of processing fish for long-term preservation, and is an excellent preservation method because it allows easily perishable fish to be fermented and eaten throughout the year. In Shiga Prefecture, crucian carp, Japanese carp, lotus root, moroko, ayu, hai, loach, carp, loach, and other fish are made into nare-zushi. Funazushi is a typical example, and is often offered as a sacred dish at festivals held at shrines to pray for fertility. Funa-zushi is often made from nigorobuna (crucian carp) caught in Lake Biwa. The whole crucian carp is marinated, and the lactic acid produced during fermentation softens the bones, making it possible to eat all the way down to the bones. The increased lactic acid bacteria also have a beneficial effect on the intestinal tract and are highly nutritious. In Shiga Prefecture, there is a long-standing custom of eating funa-zushi instead of medicine when suffering from stomachaches or poor health. Nare-zushi, which has been popular since ancient times, was selected as one of Shiga Prefecture's Intangible Folk Cultural Assets in 1998. ## Opportunities and Times of Eating Habits Funa-zushi is eaten on festive occasions such as Hare-no-hi and at New Year's, when people gather to celebrate. In the past, it was made by every household, but in recent years, due to the deterioration of the spawning environment in Lake Biwa and feeding damage by non-native fish, the number of households making funa-zushi has been decreasing due to the decrease in the number of nigorobuna. ## How to Eat The young crucian carp caught in Lake Biwa are often used. The crucian carp are pickled in salt in early spring, and the salted crucian carp are raised in summer, rinsed, and dried, then rice is laid in a tub and the crucian carp are arranged on top of it so that they do not overlap. The lid is covered several times and weights are placed on top. This is called ""hon-zuke. After the main pickling, the crucian carp is left to ferment and marinate for several months until the New Year's holiday. ## Efforts for Preservation and Succession In the past, it was made as a preserved food in each household, but in recent years, the number of households making funa-zushi has been decreasing, partly due to the decrease in the number of nigorobuna (crucian carp). However, ""funa-zushi,"" a specialty of Shiga Prefecture, is still popular and served at restaurants. Many other households making ""funa-zushi"" at home purchase fish that has already been pickled in salt and only do the main marinating. In recent years, in addition to the traditional method of sealing the fish in water to ferment, a simpler method of sealing the fish in plastic pickle bags has been developed, attracting a new group of homemade fans. In addition, sweets using ""funa-zushi"" rice have also been developed and are gaining popularity. ## Ingredients - Crucian carp: 10 kg (by raw weight) - Rice: 4 to 8 square kilograms - Salt for salt cutting: 10 kg - Salt for rice: 200g (0-1000g as needed) - Sake or vinegar: 1 to 2 cups ## Recipe 1. 1. [Salting Step 1]When the crucian carp is in, scrape off the scales. Remove the gills and remove the three bones.Remove the guts, making sure not to damage the egg membrane. 2. 2. [Pickling with salt Step 2]Remove the gall bladder without crushing it. Remove the floating bag just below the backbone. Rinse with water and drain. 3. 3. [Salting Step 3]Stuff the oral and abdominal cavities of the crucian carp with salt, then sprinkle salt over the entire fish and place it in a tub to be pickled in salt. Put a weight on the vat and leave the vat in a salted condition for at least 2 months while the water is still rising. 4. 4. [Pickling rice Step 1]Cook rice and mix rice with salt (40-80g for 1 square of rice) (amount as needed; the more salt, the slower the fermentation rate. In many cases, salt is not added) and let cool to room temperature. If salt is not used, put the mixture in a plastic bag to keep out the air. Use 1 to 2 cups of sake or vinegar for the water. 5. 5. [Pickling with rice Step 2]Wash salt-cut crucian carp under running water and remove remaining scales and entrails with a bamboo spatula. Wrap the crucian carp in paper towels and drain well (hang upside down to drain the water from the abdominal cavity). 6. 6. [Rice pickling Step 3]Fill a tub with a pickle bag, spread rice, and arrange crucian carp on top of the bag so that they do not overlap. Put the rice on top of it and press firmly to expel the air. Continue to pile up the crucian carp, rice, crucian carp, rice, and so on. 7. 7. [Rice pickling Step 4]When the top of the vat is reached, press firmly and turn the three braided rings over the bamboo skin (close the pickle bag), put the lid on and put a weight (about twice the amount of weight as the contents). 8. 8. [Pickling with rice Step 5]After the pickling bed has become firm, fill the vat with water (in the case of pickles in a pickle bag, do not fill with water).If the temperature is too hot, the vat should be cooled down because if the temperature is too high, the fermentation process will be too advanced and the vat will spring up and the weight will move. If it is too hot, the vat should be cooled down. ## Provider Information provider : Shiga Dietary Culture Study Group ![Image](Not found)" "# Itokoni ｜ Our Regional Cuisines **Cuisine Name**: Itokoni **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture, mainly in the Kohoku area ## Main Ingredients Used Azuki beans, taro, soy sauce, etc. ## History, Origin, and Related Events Itoko-ni-ni"" is a dish of simmered azuki beans with taro or pumpkin. It is also a local dish that has spread throughout the prefecture, especially in the Kohoku region.It is often prepared on the occasion of Hoon-ko or Buddhist memorial services in memory of Shinran Shonin. ""Itoko-ni-ni"" with pumpkin is often eaten in the Koto region, and ""Itoko-ni-ni"" with taro is often eaten in the Kohoku region.There are many origins of the name ""Itoko-ni-ni,"" including the theory that it came to be called ""Itoko-ni-ni"" because the ingredients take time to simmer, so they are simmered ""oi oi"" (in turn), or that it is eaten when brothers, sisters and cousins get together, or that the name ""Itoko-ni"" is a corruption of ""Itoko-ni-ni. There are various theories.It is also said that ""Itoko-ni-ni"" is a dish of kabocha (pumpkin) and yuzu (citrus fruit), and is often eaten on the winter solstice. The reason for eating pumpkin on the winter solstice, when the daytime is the shortest of the year, is to prevent colds and illnesses. Pumpkin is a highly nutritious vegetable that contains a large amount of β-carotene, which is converted into vitamin A in the body when consumed. Azuki beans are high in protein and rich in dietary fiber, and people in the past ate pumpkin and azuki beans to recover from illnesses and to prevent them. ## Opportunities and Times of Eating Habits It is an indispensable dish for Houenkou (Buddhist memorial services) and Buddhist rituals. It is often eaten on the winter solstice as well, because of the legend that eating azuki beans and pumpkin on the winter solstice prevents illness. ## How to Eat Boil azuki once to remove the scum, then boil until soft. Boil taro cut into bite-size pieces and add to azuki boiled with sugar and soy sauce. ## Efforts for Preservation and Succession It is still made at home and served in school lunches, and is a popular dish among the younger generation. ## Ingredients - azuki beans: 120g - taro: 300g - Sugar: 10g - Soy sauce: a pinch - salt: Soy sauce ## Recipe 1. 1. Boil azuki once to remove scum, then boil until soft. 2. 2. Peel taro, cut into bite-sized pieces, and pre-boil. 3. 3. Add sugar and soy sauce to the softened azuki beans and simmer briefly. 4. 4. Add taro to the seasoned azuki and bring to a boil. ## Provider Information provider : Recipe provided by : Shiga Dietary Culture Study Group ![Image](Not found)" "# Gori no tsukudani ｜ Our Regional Cuisines **Cuisine Name**: Gori no tsukudani **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture, centering on Kitako ## Main Ingredients Used Gori fish, grains of pepper, soy sauce, etc. ## History, Origin, and Related Events Gori tsukudani"" is a dish made by tsukudaniing gori, a small fish that lives in Lake Biwa. Gori tsukudani is a local dish that has spread throughout the prefecture. Gori tsukudani"" used to be so commonly eaten that it was considered a household delicacy, but in recent years the catch has decreased and gori is becoming a luxury food.Gori is a species of goby called yoshinobori that lives in Lake Biwa and is also called urori in some areas. Gori is also selected as one of the ""Eight Delicacies of Lake Biwa"" as one of the representative fish and shellfish of the lake. Gori live mainly at depths of 5 to 6 meters, and are small fish, ranging from about 1 to 3 centimeters in length. Unlike other lake fish, they hide in the sand and do not come out until the sun rises. They are in season from early summer to early fall, so they are a seasonal fish that can only be caught during a very short period of time. Its characteristic is that its flesh is soft and clear, and it can be used in various dishes such as ""gori tsukudani"" (tsukudani of gori), kama-age (kama-age), and in spaghetti. ## Opportunities and Times of Eating Habits Gori is caught from early summer to early fall, so dishes using fresh gori are only available for a short period of time. However, ""gori tsukudani"" is also sold as a processed food, so it can be easily purchased and eaten all year round. Gori tsukudani"" is delicious and goes well with rice, so processed food products made from gori tsukudani are popular as souvenirs. ## How to Eat In a pot, add seasonings and bring to a boil. When it comes to a boil, add gori, and when it comes to a boil, add sansho (Japanese pepper) and cook further. Add mirin (sweet cooking sake) and strain the cooking liquid over all. ## Efforts for Preservation and Succession Although it is still made at home, it is now also sold as a processed food, and since it is now easily available, more and more households are buying it. It is also served as school lunch and is popular among the younger generation, and is also available at roadside stations and restaurants. ## Ingredients - Gori fish: 500g - Sugar (medium granulated sugar): 250g - Soy sauce: 150 ml - Sake: 150ml - Mirin (sweet cooking sake): 30ml - Japanese pepper: to taste ## Recipe 1. 1. Put sugar, soy sauce and sake in a saucepan and bring to a boil. 2. 2. Bring to a boil, add the Japanese pepper and simmer over medium heat for 20 minutes. 3. 3. Add mirin (sweet cooking sake) and turn it all around, then strain the cooking liquid to finish. ## Provider Information provider : Shiga Dietary Culture Study Group ![Image](Not found)" "# Isazamame ｜ Our Regional Cuisines **Cuisine Name**: Isazamame **Region**: Our Regional Cuisines ## Main Lore Areas Nagahama City, Takashima City and other areas in the prefecture ## Main Ingredients Used Isaza fish, soybeans, soy sauce, etc. ## History, Origin, and Related Events Isaza-mame"" is a tsukudani (food boiled in soy sauce) dish made by combining isaza, a type of goby endemic to Lake Biwa, and soybeans. Isaza-mame"" is a local dish that has spread throughout the prefecture, especially in the Kohoku region. Isaza, which is harvested from September to April in autumn, winter and spring, and soybeans, which are so rich in protein and nutritious that they are called the meat of the field, go together very well, and are still made in every household. In the Kohoku region, isaza is an indispensable dish for weddings, funerals, and other ceremonial occasions that take place when isaza is harvested.Isaza is one of the representative seafoods of Lake Biwa and has been selected as one of the ""Eight Delicacies of Lake Biwa. It lives at a depth of around 70 meters in Lake Biwa. It is small, about 7 centimeters long, but is characterized by its large head and mouth. It has a light, delicious flavor that goes well with dishes such as ""junjun,"" a sukiyaki-like hot pot, and is often eaten in the same way as isaza beans. The catch of isaza is cyclical and fluctuates, but it is sold at roadside stations near fishing ports and at stores specializing in lake fish. ## Opportunities and Times of Eating Habits Isaza is caught between September and April, so it can be eaten from fall to spring. It is eaten at all weddings and funerals held during the season when isaza is caught, and is also eaten as an everyday food. ## How to Eat Soak soybeans in water overnight and boil until tender. In a pot, add isaza and seasonings and bring to a boil. When the isaza is cooked, add the boiled soybeans and continue to simmer. When the cooking liquid is reduced, add mirin (sweet cooking rice wine) and pour the cooking liquid over all of the soybeans. Remove from heat and return to the pot. Mirin is added later to make it shiny. ## Efforts for Preservation and Succession The dish is still made at home and passed down from parents to children, and is also served as a school lunch menu item, making it popular among the younger generation. It is also served at restaurants and roadside stations, making it easily accessible. ## Ingredients - Isaza fish: 200g - Soybeans: 200g (500g boiled soybeans) - Sugar: 140g (medium granulated sugar) - Soy sauce: 80ml - Sake: 140ml - Mirin (sweet cooking sake): 30ml ## Recipe 1. 1. Soak soybeans in water overnight and boil until tender. 2. 2. In a pot, add isaza, sugar, soy sauce, and sake. 3. 3. When isaza is almost cooked, add boiled soybeans. Bring to a boil, reduce heat from medium to low, and simmer for 30 minutes. 4. 4. When the cooking liquid is reduced, add mirin (sweet cooking sake) to give it a nice shine, and pour the cooking liquid over all the ingredients. 5. 5. Remove from heat, remove from heat, and return to the pot. ## Provider Information provider : Shiga Dietary Culture Study Group ![Image](Not found)" "# Korokaki-namasu ｜ Our Regional Cuisines **Cuisine Name**: Korokaki-namasu **Region**: Our Regional Cuisines ## Main Lore Areas Yamashiro Region in Kyoto Prefecture ## Main Ingredients Used Korokaki Persimmon, daikon radish, carrot ## History, Origin, and Related Events ""Korokaki Persimmon"" are dried persimmon produced in Uji-Tawara Town using a type of astringent persimmon known as ""Tsurunoko."" In a time when dried persimmon was not yet well-known, a certain girl was selling sweet dried persimmon. Impressed by their deliciousness, the villagers asked the girl to teach them how to make them. Later, as they followed the girl who had left, she disappeared at Zenjoji Temple and then reappeared as the goddess Kannon. It is said that from then on, the dried persimmon she conveyed was called ""Koroukaki"" (persimmon conveyed by a single girl). Another explanation for the name is that it comes from the rare method of drying without hanging them, known nationwide as ""Korokaki.""While it's common to string and hang dried persimmon using ropes, Korokaki Persimmon is dried on multiple-layered shelves in a drying area called ""Kakiya."" After drying, they are taken down from the Kakiya and further dried by rolling them on a sieve. This unique process led to the name ""Korokaki"" (rolling) Persimmon.Korokaki Persimmon is considered the origin of tea sweets, and their natural sweetness has become a standard for the sweetness of Japanese confections. While widely appreciated as tea sweets, during winter, they are often used in a dish called ""Korogashi Persimmon Namasu."" The simple and rustic flavor of Korogashi Persimmon pairs well with daikon radish and carrots. ## Opportunities and Times of Eating Habits ""Korokaki Persimmon"" is typically displayed in Kakiya from around mid-November and left to dry in the cold wind for two to three weeks, making them a beloved winter delicacy. Due to the tradition that these persimmon was passed down from the daughter believed to be an incarnation of Kannon, they are often offered at household altars as a talisman. As a result, ""Korokaki Namasu"" is commonly included in New Year's Osechi cuisine and enjoyed during the New Year. Locals also have a delightful way of enjoying Korokaki Persimmon by removing the seeds and sandwiching butter between the slices. When eaten with warm Uji tea, the butter melts, enhancing the deliciousness. ## How to Eat Daikon radish and carrots, julienned and rubbed with salt, are mixed with deseeded and finely sliced Korokaki Persimmon. After draining excess moisture, the mixture is combined with vinegar, mirin(=sweet rice wine), and sugar until the flavors meld. This dish offers a refreshing taste with the rustic sweetness of Korokaki Persimmon shining through. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Initiatives such as Korokaki Persimmon-making experiences in local elementary schools contribute to a closer connection with local specialties. Moreover, the tradition of making and enjoying this dish at home, particularly during the New Year, continues to be passed down through generations. ## Ingredients - Daikon radish: 300g - Carrots: 120g - Korokaki Persimmon: 5 - Roasted sesame seeds: 2 tbsp. - [A] Vinegar: 2 tbsp. - [A] Mirin (=sweet rice wine): 2 tbsp. - [A] Sugar: 2 tbsp. ## Recipe 1. 1. Julienne the daikon radish and carrots, sprinkle with salt, and rub them well. Let them sit for a while. Once moisture appears, squeeze out excess water to ensure that the seasonings blend easily. 2. 2. Remove the stems and seeds from the Korokaki Persimmon, and cut them into small pieces. 3. 3. Add roasted sesame seeds and [A], then mix the squeezed daikon radish, carrots, and Korokaki Persimmon. ## Provider Information provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council) ![Image](Not found)" "# Takenoko to Fuki, Namabushi no Taitan ｜ Our Regional Cuisines **Cuisine Name**: Takenoko to Fuki, Namabushi no Taitan **Region**: Our Regional Cuisines ## Main Lore Areas Chutan Region, Tango Region ## Main Ingredients Used Bamboo shoots, butterbur sprouts, smoked bonito ## History, Origin, and Related Events Kyoto's bamboo shoots are particularly renowned for their high quality nationwide. It is said that they were introduced to Kyoto during the era of Emperor Saga (810 to 823). According to one account, the founder of Kaiinji Jakusho-in temple in Nagaokakyo City, Douyuu, brought back Mosochiku (Moso bamboo) from China, which became the catalyst for its spread in the Kansai region.Nagaokakyo City is famous as a production area for bamboo shoots. The bamboo shoots in the Otokuni area of Nagaokakyo City adopt a unique cultivation method called the ""Kyoto-style softening cultivation method."" The process begins with selecting parent bamboo shoots in early April, followed by steps such as fertilization, thinning, and adding soil. The bamboo shoots' growth is monitored until around January, with harvesting taking place in early March. The distinctive feature is the meticulous care throughout the year, including the use of straw and grass, and soil addition in various stages. Additionally, the western part of the region, extending to the Nishiyama mountain range, has many bamboo groves with acidic clay soil. With good drainage and sunlight, it provides an environment suitable for bamboo shoot cultivation.The ""Takenoko to Fuki, Namabushi no Taitan"" dish is a local specialty unique to Kyoto, which is far from the sea. ""Namabushi"" refers to a processed item where fresh bonito is filleted, then subjected to heating processes such as steaming or boiling, and smoked (roasted) only once. Repeating the smoking process multiple times results in firm bonito flakes. While it is commonly known as Namabushi in Eastern Japan, it refers to the same processed item called ""Namaribushi."" While bonito flakes are often used for making dashi (Japanese soup stock), in the case of Namabushi, the flakes are loosened and used in various dishes.The season for bamboo shoots coincides with the time when Namabushi is distributed, making them a perfect match. Additionally, Fuki is at its softest during this time. ## Opportunities and Times of Eating Habits A classic home-cooked dish that becomes a staple in households when spring arrives. In the past, bamboo shoot farmers, busy during the bamboo shoot harvesting season, reportedly kept fuki soaked in water with its bitterness removed, ready to use at any time for this dish. ## How to Eat To prepare, combine dashi (broth), sugar, sake, soy sauce, and other ingredients in a pot. Once it comes to a boil, add the namabushi (lightly smoked bonito) and let it simmer. After simmering for a while, add boiled bamboo shoots and pre-cooked fuki. Simmer a bit more, and then it's ready to eat. Overcooking may affect the color negatively, but it enhances the flavor, making it delicious. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In Nagaokakyo City, they hold the ""Takenoko Festa"" in spring. The festival includes direct sales by bamboo shoot farmers, promoting the appeal of local bamboo shoots and bamboo shoot dishes to both residents and visitors. ## Ingredients - Boiled bamboo shoots: 250g - Butterbur sprouts: 250g - Smoked bonito: 4 - [A] Sugar: 3 tbsp. - [A] Sake: 3 tbsp. - [A] Soy sauce: 5 tbsp. - [A] Mirin(=sweet rice wine): 2 tbsp. - Dashi (=Japanese soup stock) (kombu(=kelp), bonito): 2 cups ## Recipe 1. 1. Peel and cut the butterbur sprouts into approximately 4cm pieces, then boil until they become tender. Boiling them in rice bran or rice washing water makes the fibers of the butterbur sprouts soft and removes bitterness more easily. 2. 2. Lift the butterbur sprouts from the boiling water and soak them in cold water for at least 2 hours. 3. 3. In a pot, combine dashi broth and [A], bring it to a boil, then add the lightly smoked bonito and let it simmer. 4. 4. After simmering for a while and allowing the flavors to infuse into the bonito, add the boiled bamboo shoots and butterbur sprouts, simmering until well combined. ## Provider Information provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council) ![Image](Not found)" "# Ebiimo to Boudara no Taitan ｜ Our Regional Cuisines **Cuisine Name**: Ebiimo to Boudara no Taitan **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City, Chutan Area, Tango Area ## Main Ingredients Used Ebiimo (Type of Taro), Boudara (Dried Cod) ## History, Origin, and Related Events ""Ebi-imo and Boudara no Taitan (Simmered Dish)"" is a local dish from Kyoto, featuring traditional Kyoto vegetables called ebi-imo, known for their shrimp-like shape and striped pattern, and Boudara, a dried type of cod from Hokkaido, which are slowly cooked by simmering them together.The ebi-imo has a dense and sticky texture with a unique richness in flavor, making it a popular traditional vegetable in ordinary households. Due to its resistance to falling apart during cooking, it is often used in simmered dishes. Boudara is dried cod, primarily brought in from Hokkaido. Kyoto, once the imperial capital, gathered various ingredients from all over Japan, fostering a culture of creatively enjoying these ingredients. One characteristic of Kyoto cuisine is ""deaimon,"" which refers to dishes that combine seasonal ingredients to complement each other's positive qualities. ""Ebi-imo and Boudara no Taitan (Simmered Dish)"" is indeed a representative dish of this ""deaimon"" culture. The gelatinous quality from Boudara is said to prevent the ebi-imo from falling apart, while the ebi-imo's natural bitterness helps tenderize the Boudara. ## Opportunities and Times of Eating Habits Originally, it was mainly prepared for auspicious occasions such as New Year's celebrations. Nowadays, it is commonly made during the fall to winter when ebi-imo is available in stores. ## How to Eat Once you have softened the cut stick-dried cod in dashi or rice water, transfer it to a new batch of dashi along with diced ebi-imo (Japanese yam), and simmer. When the ebi-imo becomes tender, remove the ingredients, further reduce the simmering liquid, and pour it over the ebi-imo and stick-dried cod. Finally, garnish with julienned yuzu peel for fragrance before serving. If ebi-imo is unavailable, you can use taro as a substitute. Note that when softening the stick-dried cod initially, it's advisable to use fresh dashi to avoid any residual fishy odor. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)You can experience the traditional preparation of ""Ebi-imo and Boudara no Taitan (Simmered Dish)"" at traditional eateries in Kyoto Prefecture, where it is crafted using time-honored methods. Additionally, it is not uncommon for households to prepare ""Ebi-imo and Boudara no Taitan (Simmered Dish)"" during the New Year. ## Ingredients - Stick-dried Cod (rehydrated): 650g - Ebi-imo: 600g (with skin, net weight 350g) - Dashi (Japanese soup stock) Water: 7 1／4 cups - Dashi (Japanese soup stock) Kombu (kelp) for Dashi: 20g - Dashi (Japanese soup stock) Katsuobushi (dried bonito flakes) or Niboshi (dried sardines): 30g (or 140% of the total ingredients) - Sake: 1 cup (8% of the total weight of ingredients and Dashi) - Sugar: 100g (4% of the total weight of ingredients, Dashi, and Sake) - Mirin (sweet rice wine): 50cc (2.5% of the total weight of ingredients, Dashi, and Sake) - Light soy sauce: 110cc (5% of the total weight of ingredients, Dashi, and Sake) ## Recipe 1. 1. Rehydration of Stick-dried Cod: Using the water from soaking rice, rehydrate the cod for 2 days and be sure to change the rice water daily. After soaking the cod in rice water, soak it in fresh water for 3-5 days, changing the water in the morning and evening until it becomes soft. 2. 2. Prepare Stick-dried Cod: Cut off the fins and collars of the rehydrated cod and cut the fillets into bite-sized pieces (5cm x 2cm) (2 inches x 0.8inches) Boil with enough hojicha (Japanese roasted tea (medium strength)) to cover the fish and then simmer on low heat for about 30-40 minutes to remove any impurities. 3. 3. Cooling Stick-dried Cod: Transfer the pot with the cod to a sink and slowly pour in cold water until the cod becomes cold. Allow it to cool naturally. 4. 4. Prepare Ebiimo: Peel and shape the ebi-imo, lightly salt, wash, and pat dry with a kitchen cloth. 5. 5. Cooking: Line the bottom of a pot with bamboo sheath, arrange the stick-dried cod and ebi-imo. Add a mixed broth of kombu and katsuobushi, and sake. Simmer over medium heat for about 1 hour, removing impurities and covering with a drop lid. 6. 6. Add sugar and mirin, simmer for 10 minutes, then add light soy sauce. Cover with a drop lid and the pot lid, simmer on low heat for 1 to 1.5 hours, replenishing dashi if the liquid evaporates. 7. 7. Resting: Turn off the heat and let it sit overnight to enhance the flavors. ## Provider Information provider : ""Kyoto's Local Cuisine"" by Hisako Iizuka, Sachiko Shigeno, and Namiko Hori ![Image](Not found)" "# Zuiki no Taitan ｜ Our Regional Cuisines **Cuisine Name**: Zuiki no Taitan **Region**: Our Regional Cuisines ## Main Lore Areas Chutan Area, Tango Area ## Main Ingredients Used Zuiki (Taro stalk) ## History, Origin, and Related Events ""Zuiki no Taitan"" is a simmered dish made with the stalk of the taro plant, known as ""zuiki,"" and is a home-cooked dish enjoyed in households. ""taitan"" refers to a dish that is slowly simmered to allow the flavors to thoroughly penetrate the food.The stalks of Ebiimo (a traditional Kyoto taro variety) are also used as zuiki and are a crucial ingredient in obanzai, traditional Kyoto side dishes. When selecting zuiki, it is advisable to choose ones with a firm and thick stem. The crisp texture and refreshing taste are favored, especially during the summer as obanzai. In addition to ""Zuiki no Taitan,"" other dishes like pickled zuiki in plum vinegar and sesame dressing are also popular.Furthermore, at Kitano Tenmangu Shrine in Kyoto, the ""Zuiki Festival"" is held in gratitude for a bountiful harvest in autumn. The highlight of this festival is a portable shrine with a roof made of thick red zuiki. The impressive shrine, with its roof crafted from sturdy red zuiki and various Kyoto vegetables, is a sight to behold.Dried zuiki is believed to be consumed by postpartum women to assist in the recovery from childbirth. ## Opportunities and Times of Eating Habits Harvested from summer to autumn, zuiki is displayed in stores during this period. Consequently, it becomes a staple in Kyoto households during the summer obanzai, and people enjoy preparing and eating it. There is a belief that consuming zuiki helps purify the blood, and it is known as a dish that must be eaten after childbirth. It is a dish commonly prepared during celebrations and gatherings when the weather becomes a bit cooler. ## How to Eat In a pot filled with plenty of water, add vinegar to remove the bitterness from the zuiki. Peel the zuiki, then briefly blanch it in the water with vinegar. Afterward, add zuiki to the broth with soy sauce, mirin, etc. and let it simmer for a short while. Add water-dissolved katakuriko (potato starch) to thicken the mixture. Finally, garnish with grated ginger. There are also variations of this dish, such as adding ingredients like aburaage (deep-fried tofu) for enhanced umami or incorporating soybeans for added texture. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is still made in households from summer to fall, and it is also featured on the summer menu in restaurants and eateries that offer obanzai (home-style Kyoto dishes). In the city, events like the ""Zuiki Festival"" are held, emphasizing the significance of this local vegetable. ## Ingredients - Zuiki (Taro stalk): 350g - Fried thin tofu: 1／3 sheet - Dashi (Japanese soup stock): 300cc - Dark soy sauce: 4 tsp. - Mirin (sweet rice wine): 4 tsp. - Sake: 4 tsp. - Grated ginger: As needed ## Recipe 1. 1. Peel the zuiki and boil it in hot water with 1 tablespoon of vinegar for 2-3 minutes to remove the strong bitterness. Then, soak it in water to extract any remaining bitterness. 2. 2. Cut the zuiki into bite-sized pieces and gently squeeze out excess water. 3. 3. In the dashi, add the seasoning and the julienned fried thin tofu. 4. 4. Add the zuiki from step 2 and simmer. Serve in a small bowl, and top with grated ginger. ## Provider Information provider : ""Yamashiro Regional Food Calendar"" (Yamashiro Regional Food Calendar Editorial Committee) ![Image](Not found)" "# Niku Tofu (Simmered meat and tofu) ｜ Our Regional Cuisines **Cuisine Name**: Niku Tofu (Simmered meat and tofu) **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto city ## Main Ingredients Used Beef, tofu, kujo green onion ## History, Origin, and Related Events “Niku Tofu” is a simple dish made of beef, tofu, and green onions. The green onions used in the dish are often “kujo green onions”, a traditional vegetable of Kyoto. These onions are leaf onions (green onions) whose green leaves are eaten. Legend has it that in 771, when the Fushimi Inari Shrine was built, Hata Irogu planted green onions brought from Naniwa. These seeds have been passed down and protected by farmers from generation to generation, earning it the nickname ""king of green onions"". According to one theory, the name comes from the fact that high-quality green onions were grown in the Kujo area during the Heian period. The tender leaf is slimy, sweet, and fragrant which makes it a popular ingredient for a wide range of dishes including as a condiment, nabe (one-pot dish), sukiyaki, simmered dishes, salad, and miso soup. Although it is grown year-round, it is in season in winter when it is slimy and sweet.The history of beef in Kyoto is long and rich, with ""Tamba beef"" being mentioned in Japan's oldest wagyu book, ""Kokugyu Juzu,"" drawn in 1310. In the early Meiji period, sukiyaki restaurants were established in Kyoto City. Today, Kyoto Prefecture and the Kyoto Beef Distribution Promotion Council have branded high-grade beef produced and raised in the prefecture as ""Kyoto Meat"". To qualify for this prestigious classification, the breed must be Japanese black cattle, the cattle must have been raised in Kyoto for the longest period of time, and the meat must be processed at the Kyoto City Central Wholesale Market No. 2.The water used for daily life in Kyoto is soft, which means that it is low in minerals and has no peculiar taste. This unique characteristic is believed to be the reason for producing delicious tofu. ## Opportunities and Times of Eating Habits “tofu” is a popular dish during winter. Kujo green onions have a soft flavor in spring and a refreshing pungent taste in summer and fall, with their shape and taste changing with the seasons. The season for kujo green onions is from December to February of the following year when it is cold. Frost enhances the sliminess characteristic of kujo green onion, and the leaves become thicker and more satisfying to eat. ## How to Eat Sukiyaki-style beef and tofu are seasoned in a pot and simmered until cooked. Then, chopped Kujo green onions are added and simmered further before serving. The taste of the broth varies between homes and restaurants, giving it a distinct flavor. The best way to prepare Kujo green onions is to cook them quickly to bring out their sweet flavor. ## Efforts for Preservation and Succession Restaurants in Kyoto, including traditional Japanese-style ryotei, serve this local dish. It is also commonly prepared at home due to its simple recipe. ## Ingredients - Thinly sliced beef (for sukiyaki): 200g - Tofu: 160g - Kujo green onion: 1 bunch - Dashi broth: 500cc - Sake: 1 tbsp. - Sugar: 2／3 tbsp. - Soy sauce: 2 tbsp. - Mirin (sweet cooking sake): 1 tsp. - Salt: To taste - Chili pepper: To taste ## Recipe 1. 1. Cut the green onions and tofu into bite-sized pieces. 2. 2. Boil the beef in water and drain off any excess water. 3. 3. In a pot, bring the soup stock to a boil. Add sake, sugar, beef, and tofu, and let it simmer over medium heat for 2-3 minutes. 4. 4. Add soy sauce and mirin, cover the pot with a lid, and let it simmer over low heat for 10 minutes. 5. 5. Lightly cook the kujo green onions and add them to the pot. Season it with salt and it's ready to serve. ## Provider Information provider : SHUN GATE, Japanese food culture information website ![Image](Not found)" "# Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant) ｜ Our Regional Cuisines **Cuisine Name**: Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant) **Region**: Our Regional Cuisines ## Main Lore Areas All areas within prefecture ## Main Ingredients Used Dried sliced herring, eggplant ## History, Origin, and Related Events Combining seasonal ingredients and compatible ingredients is called “deaimon” in the world of Kyoto cuisine. There is ”taikabura” which combines sea bream and turnips, “ebi-imo to bodara no taitan” (shrimp-shaped taro and cod), ”buri daikon” (yellowtail and daikon cooked with soy sauce), etc. “Nishin nasu,” which combines fat-rich dried sliced herring and eggplants which readily absorb fat, is also beloved as a deaimon.Dried sliced herring is a preserved food where the herring has its innards removed and is then dried. From the Edo Period through the Meiji Period, it was one of the foodstuff that was brought by merchant fleet and cargo ships which came and went between Hokkaido and Kansai; it was made much of in Kyoto City, which was inland and where it was difficult to obtain seafood. Regional cuisines that use herring have many divergences; that is one such circumstance. It is a traditional ingredient indispensable to Kyoto, used for example in “yaki nishin” where mirin and soy sauce are poured over herring and then grilled, “nishin soba” where herring is arranged on soba, ”nishin no konnmaki” where herring is wrapped in kombu seaweed and then stewed, and more.“Nishin nasu” becomes a delicacy when using “Yamashina eggplant” or “Kamo eggplant” which are Kyoto City’s native species. “Yamashina eggplant” outdid other varieties during the end of the Meiji Period to the beginning of the Showa Period, and at one point it made up 60-70% of the eggplant cultivated in the city. Its characteristic is its soft, melt-in-your mouth flesh. ”Kamo eggplant” is a type of round eggplant made from long ago in Kamigamo, Kita Ward. It has hard, tight flesh and is sweet.Vegetables cultivated within Kyoto Prefecture from long ago are designated “Kyo no dento yasai” (Kyoto’s traditional vegetables), and are seeking branding. The branding applies to vegetables introduced before the Meiji Period within all areas of Kyoto Prefecture, excluding mushrooms and ferns; “Yamashina eggplant” and ”Kamo eggplant” also fall under this certification. ## Opportunities and Times of Eating Habits Eggplant is frequently eaten from July to September, from summer to autumn when it is in season. Since the dried sliced herring stores well, it is used as a side dish throughout the year. ## How to Eat It is made using dried, sliced herring. In order to soften it, it is necessary to soak the hard and dried herring overnight in water that has been used to wash rice. Boil sake and water in a pot and stew for a few hours to remove astringency; add soy sauce and sugar and stew further. Once thoroughly stewed, its robust savoriness can be enjoyed. The preliminary arrangements take work, but this increases the deliciousness of the flavor. ## Efforts for Preservation and Succession A taste frequently made in general households as well from summer to autumn. It is sometimes served as the main dish in local elementary school lunches. ## Ingredients - Eggplant: 4 - Herring: 3 - [A] water: 2.5 cups - [A] soy sauce: 4 tbsp. - [A] sugar: 2 tbsp. - [A] sake: 2 tbsp. - Mirin: 2 tbsp. - Bancha: As needed - Water that has been used to wash rice: As needed ## Recipe 1. 1. Wash the herring well with water, then soak for about 4-5 hours in water that has been used to wash rice. 2. 2. Drain the herring in a colander, parboil in bancha for about 30 minutes, and wash the surface with water. 3. 3. Cut the eggplants in half lengthwise, and soak in water to remove astringency. 4. 4. Stew the herring cut in half in A. 5. 5. Once the flavors have absorbed into the herring, add the mirin and eggplant, and stew for about 20 minutes on medium heat. ## Provider Information provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council) ![Image](Not found)" "# Heshiko ｜ Our Regional Cuisines **Cuisine Name**: Heshiko **Region**: Our Regional Cuisines ## Main Lore Areas Tango area ## Main Ingredients Used Mackerel, sardine ## History, Origin, and Related Events Many are under the impression that fresh seafood cannot be obtained in Kyoto, but the Tango area facing the Sea of Japan is blessed with fertile fishing grounds thanks to the warm currents from Tsushima and the rivers flowing through the Tango Peninsula and Tamba plateau mountains. For example, the fishing industry in Kyoto Prefecture is wide-ranging, including fixed net fishing, offshore trawling, small boat trawling, shellfish farming, and longline fishing. A variety of seafood can be caught, such as snow crab, egg cockle, and amberjack. The fishermen have a custom of drying the seasonal fish they catch to use at home, and this is a tradition that continues to this day. Dried fish, dried sardines, and dried seaweed are well known as Tango specialties.""Heshiko"" is eaten throughout the Tango area, especially in the town of Ine. ""Heshiko"" is a preserved food made by pickling fish such as mackerel and sardines in rice bran and salt for a long period of time. There are various theories about the origin of the name, such as that fishermen referred to the act of pickling fish in a barrel as ""heshikomu,"" which was then shortened to ""heshiko.""""Heshiko"" is richer in umami than raw mackerel before it is processed. The unique flavor and saltiness go well with rice and alcoholic drinks. The ""heshiko"" made in Ine uses domestic, Canadian, or Norwegian mackerel, which contain a lot of fat. ## Opportunities and Times of Eating Habits It is pickled in rice bran from autumn to winter, and ready to eat after six months to one year. In the past, it was a popular preserved food made in every household, but it is mostly made in fishing cooperatives and fisheries today. ## How to Eat Gently remove the rice bran, cut into appropriate sized pieces, and lightly grill before eating. If you are concerned about the rice bran, you can wash it off before grilling. The grilled ""heshiko"" is usually added to rice in tea broth or eaten on top of rice. Be careful not to grill for too long as it is easy to overcook.""Heshiko"" can be stored for a long time. You can grill and break up the leftover pieces, then store them to use in a variety of dishes. ## Efforts for Preservation and Succession It is not as common to make it at home these days, but local fishermen's cooperatives sell ""Heshiko"" in supermarkets and direct sales stores. The Kyoto Prefecture Cooperative Association of Fisheries is working to popularize ""Heshiko"" by developing adapted recipes such as ""Heshiko Toast,"" ""Heshiko Salad,"" and ""Heshiko Fried Rice."" ## Ingredients - Mackerel: 20kg - Salt: 3kg - [A] Rice bran: 3kg - [A] Powdered chili pepper: 100g - [A] Sake: 1.8L - [A] White distilled liquor: 200cc - [A] Sansho pepper (raw): 200g ## Recipe 1. 1. Remove the head and internal organs from the mackerel, cut into two pieces, sprinkle with salt, weight down with a stone about as heavy as the fish, and let sit for about 10 days. 2. 2. Mix together all of the A ingredients. 3. 3. Arrange the fish and the A ingredients in alternating layers (A/fish/A/fish/A) in the pickling bag and let it marinate. 4. 4. Pour in the white distilled liquor at the end, weight down with a heavy stone, and leave it in a cool place. 5. 5. It will take 5 to 6 months to pickle. ## Provider Information provider : ""Kyo Gochisousama Mom's Taste"" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) ![Image](Not found)" "# Tai Kabu (Sea Bream and Shogoin Turnip Stew) ｜ Our Regional Cuisines **Cuisine Name**: Tai Kabu (Sea Bream and Shogoin Turnip Stew) **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City ## Main Ingredients Used Sea Bream, Shogoin Turnip ## History, Origin, and Related Events The stew made from Shogoin turnip and sea bream, known locally as ""Tai Kabu,"" has long been a beloved dish in Kyoto City. A classic winter favorite, this stew allows you to savor the rich umami of sea bream along with the gentle, mellow flavor of turnip. The harmonious pairing of sea bream and turnip, enhancing each other's flavors, is referred to as ""Deaimon.""The Shogoin turnip utilized in Tai Kabu is among Kyoto's traditional vegetables. Its roots can be traced back to the Kyoho era (1716-1736), when a farmer from the Shogoin area of Sakyo Ward brought back seeds of the Omi turnip, then cultivated in Otsu City, Shiga Prefecture. Unlike regular turnips, it has an unusual oval shape, a distinct feature that is believed to be a result of deliberate cultivation practices.Renowned as the largest turnip in Japan, weighing from 4 to 5 kg, the Shogoin turnip is celebrated for its delicate and refined taste. Its cultivation gained popularity during the Tenpo era (1830-1844), especially for the Shogoin turnip pickles, known as ""Senmaizuke."" Farmers use specific techniques in growing these turnips, diligently heaping soil and fertilizing to achieve their beautiful form. The Shino area of Kameoka City has become famous for Shogoin turnip production since its inception shortly after World War Two, with the unique temperature, fog, climate, and geography all contributing to ideal growth conditions. Most of the Senmaizuke produced in Kyoto is made from turnips harvested in this region. Kyoto Prefecture recognizes these turnips as part of its ""Kyoto traditional vegetables."" These include vegetables that were introduced to today's Kyoto prefecture before the Meiji period and excludes mushrooms and ferns. The Shogoin turnip is a prime example of these. ## Opportunities and Times of Eating Habits Shogoin turnips are planted in cold regions in late August and in warm regions in late September, with harvesting occurring from mid-November to late February. During this season, “Tai Kabu” can be found on the menu at various restaurants and other eateries. ## How to Eat To make Tai Kabu, the offcuts of sea bream and Shogoin turnip are stewed in easily digestible pieces with seasonings such as dashi, sake, mirin, and soy sauce. Once the turnip is tenderly stewed, it's plated and garnished with finely cut yuzu peel just before eating, adding a refreshing zest that enhances the flavor. The turnip's leaf can also be used in pickles and other dishes. ## Efforts for Preservation and Succession While Tai Kabu is primarily served in restaurants and ryotei (traditional Japanese restaurants), the practice of making it at home has waned, though it remains an essential winter dish in Kyoto. ## Ingredients - Sea Bream (head and body parts left after filleting): 1 - Turnip: 1 Large turnip (600g net weight), cut into 12 cubes - [Seasoning] Dashi: 2 cups - [Seasoning] Sake: 2 tablespoons (about 3% of the weight of Dashi and turnip) - [Seasoning] Mirin: 3 tablespoons (about 4.5% of the weight of Dashi and turnip) - [Seasoning] Light Soy Sauce: 2 1／2 tablespoons (about 0.6% salt of the weight of Dashi and turnip) - Yuzu: 1 ## Recipe 1. 1. Sprinkle salt on the sea bream's head and body offcuts, then pour boiling water over them to blanch and coagulate the surface protein. 2. 2. Rinse under running water to remove scales and other impurities. 3. 3. Cut the turnip into approximately 5cm pieces and remove the surface. Boil it until soft in rice rinse water, combine it with the sea bream, and simmer with a wooden drop-lid in the seasoning. Tai Kabu. 4. 4. Finally, garnish generously with finely cut yuzu and serve. Tai Kabu. ## Provider Information provider : Recipe provided by: ""Kyoto no kyodo ryori (Kyoto's Local Cuisine)"" (co-authored by Hisako Iizuka, Sachiko Shigeno, and Minako Hori) ![Image](Not found)" "# Grilled Hamo (Pike Conger Eel) ｜ Our Regional Cuisines **Cuisine Name**: Grilled Hamo (Pike Conger Eel) **Region**: Our Regional Cuisines ## Main Lore Areas Location: Kyoto City, Nakatan Region, Tango Region ## Main Ingredients Used Pike Conger Eel (Hamo) ## History, Origin, and Related Events Pike conger eel, often referred to as Hamo, plays an essential role in Kyoto's cuisine. It thrives in the seas influenced by warm currents, and several tons are caught annually in the Tango waters. However, most of the Hamo consumed in Kyoto comes from the Seto Inland Sea or the Genkai Sea.Resembling eels or conger eels in shape, some Hamo can reach almost 2 meters in length. The larger ones are often over ten years old. These fish hide in sandy mud bottoms or rocky holes during the day and become active at night, favoring a diet of fish, shrimp, and crabs. With sharp teeth and a fierce temperament, Hamo may continue to move violently and even bite after being caught. Despite this ferocious appearance, the flesh is beautifully white with a delicate flavor.Preparing Hamo can be challenging due to its numerous small bones, but it has become an integral part of Kyoto's cuisine, largely because the resilient Hamo could be transported live to Kyoto from faraway places.Chefs use a unique technique called ""honekiri"" (bone cutting) to deal with the problematic small bones during cooking. Mastering this method requires skill, and it is often said that a Kyoto chef isn't fully trained until they have learned it.Though it's unclear when Hamo consumption began, a compilation from the latter part of the Edo period titled ""Hamu hyakuchin"" (Sea Eel Hundred Rarities) lists over 100 Hamo dishes. Traditional dishes such as blanched hamo no otoshi, shabu-shabu, sashimi, and others are still enjoyed today, with grilled Hamo being a standard offering. ## Opportunities and Times of Eating Habits Hamo is in season from early summer through late summer to autumn. As its preparation requires significant effort, it's rarely cooked at home and typically enjoyed at restaurants.It also features prominently in the ""Gion Festival"" (held from July 1st to 31st), a significant intangible folk cultural property of Japan and a UNESCO intangible cultural heritage. Often referred to as the ""Hamo Festival,"" Hamo dishes are served as ceremonial meals during this time. ## How to Eat Grilled Hamo can be marinated in a soy sauce-based sauce or salted before grilling. It complements rice as a side dish or can be enjoyed as a snack with sake. Since Hamo's meat is thin, care is required when grilling to avoid drying and hardening on high heat. ## Efforts for Preservation and Succession Though rarely made at home, it is a delicacy served in ryotei and kappo restaurants. Some even offer full-course menus of Hamo, including grilled Hamo, Hamo Shabu, and Hamo Sushi. ## Ingredients - Hamo: 1 piece (after bone removal) - Sauce: 6 tablespoons (ratio of 40% dark soy sauce, 50% sake, 10% mirin) ## Recipe 1. 1. Cut the Hamo to fit the pan size and skewer the body lengthwise with four sticks to prevent the skin from shrinking and curling up. When skewering, thread it along the skin, taking care not to let the skewer tip protrude. 2. 2. Before grilling, slightly shorten the flesh length. First, grill the skin side until well-seared, then flip it and grill the flesh for about 80%, and the skin for 20%, of the total grilling time. 3. 3. After grilling the Hamo as per step 2, pour the sauce over it and grill again in the pan. Repeat this process 2-3 times. ## Provider Information provider : Recipe provided by: ""Kyoto no kyodo ryori (Kyoto's Local Cuisine)"" (co-authored by Hisako Iizuka, Sachiko Shigeno, and Minako Hori) ![Image](Not found)" "# Furofuki Dikon(Simmered Daikon Radish) ｜ Our Regional Cuisines **Cuisine Name**: Furofuki Dikon(Simmered Daikon Radish) **Region**: Our Regional Cuisines ## Main Lore Areas Whole Kyoto Prefecture ## Main Ingredients Used Shogoin Daikon ## History, Origin, and Related Events Several varieties of daikon radish are enjoyed in Kyoto. Among them are the ""Aomi Daikon"" from Nakagyo Ward, ""Karashi Daikon"" from Kita Ward, and ""Sawaga Daikon"" from Maizuru City in the Chutan area. However, the most well-known is the Shogoin daikon. This radish's ancestor, ""Miyashige Daikon,"" was cultivated from seeds brought from Owari during the Bunsei period (1818-1830). Farmers in the Shogoin area of Otagi County (now Shogoin, Sakyo Ward) selectively bred a round variety of Miyashige Daikon that became known as Shogoin Daikon. It is grown throughout the prefecture, in locations including Kyoto City, Kameoka City, Kumiyama Town, and Kyotango City in the Tango region. Shogoin Daikon, along with Aomi Daikon and Karashi Daikon, is recognized as a traditional Kyoto vegetable that has been cultivated in the city for generations.The flesh of Shogoin Daikon is dense yet soft, sweet, and devoid of bitterness. Known for its low tendency to fall apart when cooked, it boasts a smooth and viscous texture when simmered due to its high water content and low fiber content. ""Furofuki Daikon"" is a typical regional dish made with Shogoin Daikon. ## Opportunities and Times of Eating Habits Planting of Shogoin Daikon seeds starts in late August, with shipments beginning in mid-November through February of the following year. The peak shipping period lasts about two months from November, with mid-December considered the optimal season. During this time, a traditional event known as ""Daiko taki"" (Radish Burning) takes place at various temples around the prefecture. Worshippers enjoy a simmered dish of Shogoin Daikon as they pray for a year free of illness and calamity. ""Furofuki Daikon"" continues to be a winter delicacy enjoyed by people of all ages.""Furofuki Daikon"" is still made at home and is enjoyed as a winter delicacy by all generations. ## How to Eat Shogoin daikon is mainly used in cooked dishes because it does not fall apart easily when cooked. It is also low in bitterness. It's prepared by simmering sliced Shogoin Daikon with kombu dashi in a pot until soft, often enhanced with white miso or yuzu miso for added flavor. ## Efforts for Preservation and Succession This staple winter dish is enjoyed not only in ordinary households but is also served in high-end restaurants. Additionally, ""Furofuki Daikon"" appears on the lunch menu of elementary schools. ## Ingredients - Daikon radish (thickly sliced and peeled): 4 slices, approx. 500g - Water: 3 cups (approx. 120% of the weight of the daikon) - Kombu (kelp): 10g (approx. 2% of the weight of the daikon) - Light Soy Sauce: 2 teaspoons (approx. 0.5% salt content of the weight of the daikon) - Dengaku miso: 4 tablespoons (70g) - Finely sliced yuzu peel: - Water that has been used to wash rice: ## Recipe 1. 1. Peel the daikon skin rather thickly to enhance the texture, then boil the daikon in the rice water until a bamboo skewer can easily pass through. 2. 2. Simmer the daikon from step 1 in water with kombu, adding light soy sauce, and season lightly (lighter than soup) until it becomes tender. 3. 3. Knead and heat the Tengaku miso, pour it on top of the radish from step 2. Lastly, garnish with yuzu peel strips. ## Provider Information provider : Recipe provided by: ""Kyoto no kyodo ryori (Kyoto's Local Cuisine)"" (co-authored by Hisako Iizuka, Sachiko Shigeno, and Minako Hori) ![Image](Not found)" "# Matsutake Rice ｜ Our Regional Cuisines **Cuisine Name**: Matsutake Rice **Region**: Our Regional Cuisines ## Main Lore Areas Nantan Region, Chutan Region, Tango Region ## Main Ingredients Used Tamba matsutake and rice ## History, Origin, and Related Events Matsutake mushroom production thrives in the Nantan region's city of Nantan and the cities of Ayabe and Fukuchiyama in the Chutan region. These regions market their mushrooms as ""Tamba matsutake,"" known for their fragrant aroma and elastic texture. The scent is particularly prized, and it's often said that a car filled with freshly harvested Tamba matsutake will be permeated with its rich fragrance. Matsutake is also produced in the Yamashiro region, in the southern part of Kyoto Prefecture, and is sold as ""Yamashiro matsutake."" Its taste and flavor are considered on par with Tamba matsutake.Before World War II, the prefecture's matsutake production exceeded 1200 tons per year. However, in recent years, this number has plummeted to just a few tons. A significant factor contributing to this decline is the lifestyle changes resulting from rapid economic growth. As the use of electricity, oil, and propane has increased, pine leaves and branches are no longer utilized as fuel. This leaves more pine forests untouched, creating an environment in which matsutake, preferring dry and arid soil, struggles to grow amidst various trees and weeds. Furthermore, recent insect damage to pine trees has caused many trees to die, further aggravating the decline in production. Even today, cultivating matsutake remains unfeasible. Maintaining mountains and pine forests to foster favorable growing conditions is still necessary. In response, a project to improve the matsutake environment was initiated across the prefecture in 1978 (Showa 53), involving measures such as the removal of mid-layer trees and humus. This is known as the ""Kyoto method.""Against this backdrop, kyoto's matsutake is highly valued as a premium ingredient. When the season arrives in the fall, it's served in ryotei and kappo restaurants in dishes like “matsutake rice”, “osumashi”, and “sukiyaki”. ## Opportunities and Times of Eating Habits The matsutake season spans from September to early November. The mushrooms are referred to as ""koro,"" ""wan,"" or ""hiraki"" depending on their age, with ""koro"" being the youngest. For matsutake rice, the strongly aromatic ""hiraki"" is said to be the best. While matsutake dishes are mainly found in ryotei and kappo restaurants, they are also prepared in homes near the production areas. ## How to Eat Thinly sliced matsutake is cooked with rice and kombu dashi before being eaten. Garnishing it with mitsuba makes for a visually appealing dish. ## Efforts for Preservation and Succession As more and more pine forests are left untouched, matsutake production has declined sharply since before World War II. In Kyoto Prefecture, the slogan ""From Picking Matsutake to Making Matsutake"" has been adopted, and collaborative efforts with producers are being made to create an environment conducive to matsutake growth. ## Ingredients - Rice: 3 cups - Matsutake: 100g - [A] Light soy sauce: 3 tablespoons - [A] Sake: 1 tablespoon ## Recipe 1. 1. Wash the rice and leave in a strainer for about 30 minutes. 2. 2. Instead of washing the matsutake, wipe the surface with a damp, tightly wrung cloth. Sharpen the hard tip on the stem as you would a pencil. If there's dirt or insects, wash lightly in diluted saltwater. 3. 3. Place the rice, matsutake, and [A] ingredients in a rice cooker and cook, then allow it to steam. ## Provider Information provider : Original source of the recipe: ""Kyo gochisosama okasan no aji (Delicious treats from Kyoto - taste like mother's cooking),"" Kyoto Prefectural Lifestyle Research Group Liaison Council. ![Image](Not found)" "# Mibuna Mustard Salad ｜ Our Regional Cuisines **Cuisine Name**: Mibuna Mustard Salad **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City ## Main Ingredients Used Mibuna and Mustard ## History, Origin, and Related Events Mibuna is a traditional vegetable from Kyoto, originating in the Mibu area of Kyoto City. It is believed to have been developed in the 1800s as a natural hybrid of mizuna. The exact time when it was first distinguished from mizuna is unclear, but documents from 1804 (Bunka 1) mention ""mibuna produced in Mibu.""Unlike mizuna, mibuna has round, spoon-shaped leaves without notches at the edges. Its taste is spicier and slightly more bitter compared to the refreshing flavor of mizuna. Mibuna is cultivated throughout Kyoto City, but the main production area within Kyoto Prefecture is in Hiyoshi Town, Nantan City. While some is grown outdoors for pickling, the primary cultivation method is year-round greenhouse farming, allowing for approximately five harvests a year.Kyoto Prefecture has recognized vegetables that have been grown in the area for many generations as ""Traditional Vegetables of Kyoto."" The prefecture is actively working on their branding, including all vegetables grown within its borders prior to the Meiji era, except for mushrooms and ferns. Mibuna is acknowledged as one of these traditional vegetables.Utilized in a wide array of dishes, mibuna features in mibuna mustard salad, mixed dishes, pickles, salads, and stir-fries. ## Opportunities and Times of Eating Habits Large pieces of mibuna are primarily used in Kyoto pickles called ""senmaizuke."" It first hits the markets around December, peaks in January, and is sold until about March. Recently, however, the cultivation of smaller, mizuna-sized plants has become widespread. Since mibuna is now a year-round crop, it has become more accessible as a flagship product representing Kyoto vegetables. Mustard salad is a staple dish that can also be prepared at home. ## How to Eat Boiled mibuna is chopped into roughly 1 cm pieces and enjoyed mixed with seasonings like ground sesame, mustard paste, and kombu dashi.The texture varies with the length of the mibuna, and the flavor changes based on the seasoning, so recipes can differ between households. ## Efforts for Preservation and Succession Since mibuna is readily available all year round, ""mibuna mustard salad"" has become a familiar home-cooked dish. As a certified traditional vegetable of Kyoto, Hiyoshi Town in Nantan City (the largest production area in the prefecture) is working to share the charm of mibuna and cooking recipes with the world, and to preserve and pass on this culinary tradition. ## Ingredients - Mibuna: 300g - [A] Soy Sauce: 1 tablespoon - [A] Mustard: 1 teaspoon - [A] Mirin: A little ## Recipe 1. 1. Boil Mibuna in hot water with a pinch of salt. 2. 2. Cut it into 1-2cm pieces. 3. 3. Drain the water, let cool, then mix with the [A] ingredients. ## Provider Information provider : Recipe provided by : ""Kyo Gochisousama Omachan no Aji"" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) ![Image](Not found)" "# Minazuki ｜ Our Regional Cuisines **Cuisine Name**: Minazuki **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Uiro, azuki beans ## History, Origin, and Related Events Various local confections have developed in Kyoto, including rakugan, which is made by molding dough mixed with sugar and syrup in a wooden mold; wasanbon, which is made by molding high-quality wasanbon sugar in a wooden mold; and ariheito, which is made by boiling sugar and syrup together and molding it by hand. Mizunazuki"" is another local confection traditionally eaten throughout the prefecture. It is made of white Uiro (rice cake) topped with azuki beans and cut into triangles.During the Heian period (794-1185), the court people used to take a sip of ice stored in an icehouse in the Nishigamo district of Kyoto's Kita Ward to get rid of the heat. At that time, ice was a luxury item, and the common people rarely had the opportunity to eat it. It is said that this is why people began to eat ""mizunashi"" (waterless moon), which is shaped like ice.In Kyoto, on June 30, ""Nagoshi-no-harae,"" a Shinto ritual to purify the ""sins and impurities"" of the six months from January to June, is held at shrines in various parts of the city. During this ritual, mizunagetsu is eaten to drive away sins and pray for good health and good fortune. The triangular shape of mizunashizuki is a symbol of ice to ward off the heat, and the red color of the azuki beans is meant to drive away evil spirits.Kyoto Prefecture has designated mizunazuki as a ""traditional Kyoto food"" as it is an artistic food based on the culture of the imperial court and the tea ceremony nurtured in Kyoto. In designating it as such, the prefecture has established the following criteria: all products must be made by hand, and wooden molds must be hand-carved. ## Opportunities and Times of Eating Habits Mizunazuki is eaten during ""Natsukoshi-no-harae,"" a Shinto ritual to pray for good health on June 30, the last day of the year, and is a traditional food. ## How to Eat The Uiro dough is poured into a steamer basket and steamed, then lined with large Dainagon azuki beans or amanamame (sweet soybeans) and steamed again. It is common to buy ready-made Uiro. It is best to cool it down a little before eating to enjoy its cool texture. In recent years, not only white Uirou but also modern variations such as green tea, brown sugar, and chestnut flavored Uirou have been sold. ## Efforts for Preservation and Succession Wagashi is sold at wagashi stores and supermarkets on days other than June 30. Some people make them at home to celebrate ""Natsukoshi-no-harukeri"" (summer purification).Since it is designated as a ""traditional Kyoto food"" by Kyoto Prefecture, its appeal is being communicated both inside and outside of the prefecture. ## Ingredients - Flour (light flour): 90g - Rice flour: 10g - Sugar: 80g - Sweet red beans: 100 g - Water: 300cc - Paper carton of milk: (1000ml) ## Recipe 1. 1. (1) Cut out one side of the milk carton to make a sink mold. (2) If using sugar-sweetened soybeans, rinse them in water beforehand and remove the sugar. (2) If using sweetened soybeans that have been sprinkled with sugar, rinse them in water to remove the sugar before use. (3) Put the flour, rice flour, and sugar in a bowl and knead well, adding water little by little to prevent lumps from forming (kneading gives the dough a firm texture). 2. 2. Keeping the dough made in step (1) on its side, sprinkle the amanatto on the bottom and pour (3) slowly into the dough. 3. 3. Cover the mold with plastic wrap and microwave at 600W for 6 minutes. The heating time may vary depending on the wattage of the microwave oven. 4. 4. Allow to cool naturally for a while. About 30 minutes before serving, place in the refrigerator to cool further. 5. 5. Cut the milk carton with scissors to make it easier to take out, take out the Mizunashi and cut into triangles. ## Provider Information provider : ""Kyo Gochisousama Mom's Taste"" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) ![Image](Not found)" "# Shibazuke ｜ Our Regional Cuisines **Cuisine Name**: Shibazuke **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City ## Main Ingredients Used Shiso, cucumber, eggplant, myoga, etc. ## History, Origin, and Related Events In Kyoto, where underground water flows, vegetables have been cultivated in various parts of the city since ancient times. As a result, a culture of pickles using vegetables has developed. Shibazuke"" is one of Kyoto's representative pickles, and along with ""sukkizuke"" and ""senmaizuke,"" is regarded as one of the three most popular pickles in Kyoto. Shibazuke is made by pickling eggplant, cucumber, myoga, etc. in salt with shiso leaves. It is characterized by its bright purple color and sour taste.The Ohara area in Sakyo-ku, Kyoto City is known as a production center of ""aka shiso"" (red perilla). It is highly valued for its color and aroma, and is in high demand both within and outside of the prefecture. The Ohara area's red shiso is considered the closest to the original variety because it has been cultivated more than 800 times and because the area's location in a basin prevents pollen from flying in from outside the region.Shibazuke is said to have been invented by Seio Daishi, a monk at the famous Sanzen-in Temple in Ohara. The name is said to have originated with Kenreimonin, the empress of Emperor Takakura. When local residents presented Kenreimonin, who resided quietly at Jakkoin Temple in Ohara, with a pickle made from shiso, she was delighted with its taste. The local people were so pleased with the taste that they named the dish ""Murasaki haazuke"" (purple leaf pickles) after the bright purple color. Because of this, ""shibazuke"" has become a staple in Ohara area households. ## Opportunities and Times of Eating Habits Because it is a preserved food, it can be enjoyed all year round. It is readily available at direct sales stands and supermarkets, and has become an indispensable product for pickle vendors. It is also well known throughout Japan as a side dish for rice and a snack.Ohara district holds ""Aka shiso opening"" from July 1 to 31 to coincide with the shiso harvest season. On the first day of the event, an ""akashiso memorial service"" is held, and visitors can try their hand at making shibazuke. ## How to Eat Cut eggplant, cucumber, etc. into bite-size pieces and mix them with shiso leaves and salt. After letting them sit for a while to absorb the water, transfer them to a pickle container and let them sit for a few days. When fermentation is complete, eat as a side dish with rice or as a snack. ## Efforts for Preservation and Succession Even today, akashishiko is sold at direct-sales stores, supermarkets, pickle shops, etc. Many families make homemade ""Shibazuke"" during the harvest season. ## Ingredients - eggplant: 10kg - Perilla Seeds: 1kg - Myoga: a little - cucumber: up to 2kg - Green chili pepper: 500g - Salt: 550g ## Recipe 1. 1. Remove the stems from eggplant, wash, and cut into 5 mm thick slices. 2. 2. Cut green pepper in half lengthwise. 3. 3. Cut cucumber into large diagonal slices. 4. 4. Wash shiso with its branches, remove leaves, chop roughly, and mix with eggplant. 5. 5. Cut myoga into thin slices. 6. 6. Fill a container with the eggplant and shiso leaf mixture to a thickness of about 10 cm, sprinkle with salt, and pickle the myoga, cucumber, and green chilies alternately. 7. 7. Place more shiso leaves on the top. 8. 8. Place a weight equal to the amount of ingredients. 9. 9. After soaking for a day and night, pour off and discard any black pickling liquid, and store with the clean liquid 3 to 4 cm above the lid. ## Provider Information provider : ""Kyo Gochisousama Mom's Taste"" (Kyoto Prefecture Liaison Council of Life Research Groups) ![Image](Not found)" "# Senmaizuke ｜ Our Regional Cuisines **Cuisine Name**: Senmaizuke **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City ## Main Ingredients Used Shogoin turnip ## History, Origin, and Related Events Senmaizuke"" is a pickle made by pickling thinly sliced Shogoin turnips in salt. It is one of the three most popular pickles in Kyoto, along with ""sukkizuke"" and ""shibazuke"". Unlike conventional pickles, it is not intended to be preserved for a long period of time and is delicately pickled.It is said to have been invented by Ohfuji Tozaburo, a chef at the Imperial Palace during the Edo period (1603-1868). Later, Ohfuji Tozaburo became a pickles merchant and sold ""Senmai-zuke"" (pickled sliced radish), which quickly became popular. The product quickly became popular and was even selected as one of the national specialties at the National Exposition held in Kyoto in 1890.The turnip used is the traditional Kyoto vegetable ""Shogoin turnip. It is said that this turnip originated in the Kyoho period when a farmer in Shogoin, Sakyo-ku brought back seeds of Omi turnips that had been cultivated in Otsu City, Shiga Prefecture, and started growing them. It is the largest turnip in Japan, weighing from 4 to 5 kg in large pieces, and has a soft and elegant flavor. As ""senmaizuke"" became popular, its cultivation flourished. In Shino-machi, Kameoka City, where Shogoin turnips are famous, production began soon after World War II. Most of the ""senmaizuke"" produced in Kyoto comes from this area. It has been certified as a ""traditional vegetable of Kyoto"" as it has been eaten in Kyoto since ancient times.Kyoto Prefecture designates traditional foods made with traditional ingredients and techniques as ""traditional Kyoto foods"" and Senmaizuke is one of them. ## Opportunities and Times of Eating Habits Senmaizuke is made around November, when the Shogoin turnips are ready for shipment. During this season, long-established pickle shops that open their facilities to the public use large barrels to make large quantities, and the sight of this is a typical winter scene in Kyoto. It is also made at home during the Shogoin turnip harvest season. ## How to Eat Shogoin turnips are cut into thin slices and pickled in vinegar with kombu (kelp) and chili peppers. Unlike conventional pickles, it is not intended to be preserved for a long time and is not fermented with lactic acid. Originally, pickles were pickled in salt and then lacto-fermented.In addition to eating it as it is, there are also arranged recipes with karasumi or smoked salmon on the side. ## Efforts for Preservation and Succession In Kyoto, pickles are always sold in stores specializing in pickles during the season.In Shino-machi, Kameoka City, where it is produced, producers and direct sales offices cooperate to offer hands-on experience in making ""senmaizuke"" to spread awareness of the deliciousness of Shogoin turnips.The Shogoin turnip is designated as a ""traditional Kyoto food,"" and the prefectural government and the growers' association are working to spread awareness of its deliciousness. ## Ingredients - Shogoin turnip (10-15 cm in diameter): 1kg - salt: 20g - Kelp: 45g - Red Hot Pepper: Appropriate amount - [A] Vinegar: 200cc - [A] Sugar: 90g sugar - [A] Mirin (sweet cooking rice wine): 40cc ## Recipe 1. 1. Peel thickly the Shogoin turnip and cut into about 2 mm thick. 2. 2. Sprinkle salt, put a weight on it and soak it for a day and night, then drain in a colander. 3. 3. Cut kombu into small pieces and remove seeds from Red Hot Pepper. 4. 4. Combine A and simmer for a minute, then let cool. 5. 5. Place turnips and kelp alternately in a container, add Red Hot Pepper, pour in 4 and put a light weight on the container. Leave for a day and night. ## Provider Information provider : ""Kyo Gochisousama Omachan no Aji"" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) ![Image](Not found)" "# Ujikintoki (Shaved ice) ｜ Our Regional Cuisines **Cuisine Name**: Ujikintoki (Shaved ice) **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City, Yamashiro area ## Main Ingredients Used Uji green tea, Ogura-an (sweet bean paste), ice, etc. ## History, Origin, and Related Events Uji tea is one of Japan's representative high-grade teas, and its cultivation began in 1191 when Zen monk Eisai brought back tea seeds from the sect of Zen Buddhism, and priest Meie sowed them in Toganoo, Ukyo-ku, Kyoto City. During the reigns of Ashikaga Yoshimitsu and Yoshimasa, tea cultivation was encouraged and tea gardens were opened in Uji City. As the custom of tea drinking spread, Uji tea became a first-class product used as a gift. People also enjoyed ""tea fighting,"" in which they would try to guess where the tea was grown. The ""chanoyu,"" or the appreciation of tea utensils and decorations for the tea ceremony, was born and spread to the masses. In the mid-Edo period, the ""Uji method"" was established by Nagatani Soen. This method involved rubbing steamed tea sprouts over a roasting furnace and then drying them. Tea made using this method became popular in Edo (Tokyo) and was well known throughout the country.Today, Uji City, Wazuka Town, Minamiyamashiro Village, and other areas in the Yamashiro region of southern Kyoto Prefecture, as well as the Nakatan and Tango regions, are the main tea-producing areas.There are various types of Uji tea. There are sencha, made by steaming and rubbing sprouts grown in the open air; gyokuro, made by covering the sprouts to prevent direct sunlight; tencha, made by avoiding direct sunlight like gyokuro and not rubbing the steamed leaves; and matcha, a powdered form of tencha.Uji matcha is the highest grade of tea, and is also used to make ice cream and ice cream. Uji Kintoki, shaved ice topped with Ogura-an (sweet bean paste) and matcha syrup, is a classic matcha-based sweet. It is served at cafes and tea stores in Kyoto City and other parts of the prefecture. ## Opportunities and Times of Eating Habits It is sold year-round at cafes, restaurants, and other eateries, but is preferred in summer. Matcha syrup made with Uji tea is sold at Uji tea specialty stores in Kyoto. ## How to Eat Shaved ice is served in a bowl and topped with sweet bean paste and green tea syrup. In restaurants, shaved ice is often arranged in a parfait-like style with a gorgeous arrangement of shiratama (white rice balls), ice cream, and green tea jelly. ## Efforts for Preservation and Succession It is served at restaurants in sightseeing spots in Kyoto Prefecture and in southern Kyoto, such as Uji City, which is close to the production area. Although there are many restaurants nationwide that offer this product, in many cases, they do not use Uji tea. Uji Kintoki,"" which uses Uji tea, is offered at Uji tea specialty stores and roadside stations in Kyoto. ## Ingredients - Uji green tea: 5g (1 tbsp) - Granulated sugar: 100 g - Hot water: 70 ml - white bean flour: 50g - water: about 45ml - ice: about 800g - Grain red bean paste (Kyoto Dainagon azuki beans, etc.): 100g ## Recipe 1. 1. Heat sugar and water to dissolve and make a syrup. 2. 2. Add a little of the heated syrup to the matcha tea, strain it through a tea strainer, knead it, and gradually pour in hot water to make matcha syrup. If there are any lumps of matcha, scrape them with a fine strainer. 3. 3. After removing the heat, put the mixture in the refrigerator and chill it well. 4. 4. Put the white bean flour in a bowl and add water little by little to make a dough as thick as an earlobe. 5. 5. Divide the dough into 12 pieces and roll them out to about 2 cm in diameter. 6. 6. Boil plenty of water in a pot and boil the white dumplings for 2 to 3 minutes. 7. 7. Make shaved ice for 4 people using a shaved ice machine. 8. 8. Top with green tea syrup, shiratama and sweet bean paste. ## Provider Information provider : TOMIZ (Tomizawa Shoten)/cuoca ![Image](Not found)" "# Kigosho ｜ Our Regional Cuisines **Cuisine Name**: Kigosho **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City ## Main Ingredients Used Kigosho ## History, Origin, and Related Events Fushimi Togarashi"" is a traditional Kyoto vegetable cultivated in the Fushimi Ward area of Kyoto City. Although the details are not clear, it is recorded in ""Yongshu fushi,"" a geographical journal compiled in 1684, that it was cultivated in Yamashiro-no-kuni (present-day southern part of Kyoto Prefecture). Kyoto Prefecture has designated vegetables that have been cultivated in the prefecture since ancient times as ""Kyoto's traditional vegetables"" and is attempting to brand them. In branding, the vegetables are defined as those introduced before the Meiji era, and are grown in all areas of Kyoto Prefecture, excluding mushrooms and ferns.While chili peppers are generally thought of as spicy, the Fushimi Togarashi is also known as ""Fushimi amanaga"" because it is not spicy and has a unique sweet taste. When ripe, the fruit turns red like a red pepper, but the pungency does not increase. The blue and red fruits are sometimes combined to add color to dishes.Compared to the ""Manganji Togarashi,"" which is also grown in Kyoto, it is slender and 10 to 15 cm long. In the market, it is known by the nickname ""Aoto.The young leaves are called ""Kigosho"" and together with the small fruits are used for food such as tsukudani. Fushimi Togarashi is often used, but other chili peppers may also be used. The leaves are tender and have a subtle chili pepper flavor and a distinctive bitterness. ## Opportunities and Times of Eating Habits Fushimi Togarashi is in season from early May to late October. Currently, they are cultivated in various parts of the prefecture, and some efforts are being made to expand the harvest season by using plastic greenhouses. Because it is not spicy and can be eaten even by children, it is popular among people of all ages as Kyoto's midsummer side dish. ## How to Eat Boil chili leaves quickly in hot water, then drain well and stir-fry them with soy sauce or sake before eating. It is popular not only as an accompaniment to rice, but also as a snack. It is also delicious with baby sardines. ## Efforts for Preservation and Succession Fushimi Togarashi"" and its leaves are sold at direct sales shops and supermarkets. It is popular as a home-style dish, and because it is not spicy, even children can eat it.In recent years, a variety called ""Kyotona"" has been developed that specializes in eating the leaves. ## Ingredients - Chilli Leaves: 500g - Sesame oil: 2 tbsp. - [A] Sake: 3 tbsp. - [A] Soy sauce: 2 tbsp. - [A] mirin (sweet cooking sake): 2 tbsp. - [A] Sugar: 1 tbsp. ## Recipe 1. 1. Remove the leaves from the chili pepper branches. 2. 2. Heat sesame oil and fry the chili leaves. 3. 3. When tender, add A. Stir-fry until the flavors are well blended. Stir-fry until the flavors are well blended. ## Provider Information provider : ""Kyo Gochisousama Okasan no Aji"" (Kyoto Prefecture Lifestyle Research Group Liaison Council) ![Image](Not found)" "# Barazushi ｜ Our Regional Cuisines **Cuisine Name**: Barazushi **Region**: Our Regional Cuisines ## Main Lore Areas Tango area ## Main Ingredients Used Rice, vinegar, mackerel, dried shiitake mushrooms, eggs, kanpyo, kamaboko, bamboo shoots, pickled ginger ## History, Origin, and Related Events Mackerel has long been a popular fish among the people of Tango Peninsula, which faces Wakasa Bay. At a time when refrigeration technology was not yet developed, mackerel lost its freshness very quickly, so innovations were devised to prolong the enjoyment of mackerel. “Heshiko”, which is marinated in salt and then pickled in sake lees, is another dish that was created to prolong the quality of mackerel, and grilling is another method of preserving them. It is said that the mackerel was either grilled or salted before being transported inland on the ""Mackerel Road"", the route used to transport fish and shellfish from Wakasa Bay to the capital (Kyoto). Accordingly, many of the local dishes around Mackerel Road are made with grilled mackerel. “Barazushi” is another local dish that uses grilled mackerel, and is characterized by its minced mackerel and a variety of other ingredients on top. ""Matsubuta"", a shallow wooden box, a sushi-kiri (a spatula for separating Barazushi), a tetsuki (colander), and other unique tools are used. Locals often call it ""Barazushi"", but officially it is called ""Tango Barazushi"". The most popular theory about the origin of ""Barazushi"" is that the ingredients and mackerel are scattered on top of the sushi rice (onomatopoeia “bara bara”), but there is another theory that it comes from mixing the sushi rice in a flat colander called a ""baratetsuki"". In the past, people used to boil mackerel for a long time to make mince, but nowadays they often use canned food as a substitute. As a result, local supermarkets sell oversized cans of mackerel that are not found in other parts of the country. ## Opportunities and Times of Eating Habits Even today, it is eaten at festivals, weddings, and other celebratory occasions. It is also a standard dish at events such as Hina Matsuri (Girls' Day Festival) and sports festivals, seasonal events such as New Year's and Obon, birthdays, and other occasions when many people gather. ## How to Eat A thin layer of sushi rice is spread inside the matsubuta, on top of which is sprinkled mackerel cooked in a sweet and spicy sauce, dried shiitake mushrooms, broiled egg, fish paste, red ginger, and other seasonal ingredients in a colorful manner. Sometimes it is made in a single layer, but sometimes it is made in two layers, with the ingredients placed between the two layers of sushi rice, to give it a more attractive cross-sectional appearance when cut. When ready, it is cut into pieces and eaten. Although the use of mackerel oboro is essential, the other ingredients used and whether it is made in one or two layers vary from household to household. ## Efforts for Preservation and Succession The dumpling has been handed down from mothers and grandmothers, and is still made for celebrations and other occasions. It is also served at school lunches and available at restaurants and supermarkets.In recent years, events to experience ""barazushi"" making have been held at tourist facilities and local events. ## Ingredients - Rice: 1 sho (1.5 kg) - [Mixed vinegar A] vinegar: 280cc - [Mixed vinegar A] Sugar: 280g - [Mixed vinegar A] Salt: A little over 1 tbsp. - Seasoned Canned Mackerel: 440g 1 can - Sugar: 5 tbsp. - Eggs: 5 - Kampyo: 45g - burdock root: 100g - Dried shiitake mushroom: 20g - red ginger: 70g - green vegetables ( tree buds, green beans, cucumbers, etc.): As needed ## Recipe 1. 1. Cook rice and mix with mixed vinegar A while it is still hot. 2. 2. Soak kanpyo in water and cut into small pieces. Cut burdock root into small pieces. Cook together in soup stock. 3. 3. Soak dried shiitake mushrooms in water, cut into thin strips and cook in soup stock. Season with sugar and soy sauce (not included). 4. 4. Fry the canned mackerel with its juice in a small pan. Add the sugar after the meat has loosened and the water has evaporated. Finally, mix in the white of one egg to make oboro. 5. 5. Add a pinch of salt to the remaining egg to make a thinly fried egg. 6. 6. Cut the red ginger into thin strips. 7. 7. When the sushi rice cools down a little, mix in the kanpyo (dried gourd). 8. 8. Wet a matsubuta (shallow wooden box) with vinegar, put 7, burdock root and oboro on top, then put egg, shiitake mushrooms, red ginger and greens. If you do not have a matsubuta, put sushi rice in a dish and put the ingredients on top of it. ## Provider Information provider : ""Kyo Gochisousama Okasan no Aji"" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) ![Image](Not found)" "# Zoni made with white miso ｜ Our Regional Cuisines **Cuisine Name**: Zoni made with white miso **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used White miso, round rice cake, kashira-imo (parent taro), daikon (Japanese radish) ## History, Origin, and Related Events Zoni is unique in its ingredients in each region of Japan. The ingredients and taste of the soup stock, the ingredients that go into it, and the shape of the rice cake vary from region to region. The custom of eating zoni with rice cakes on the first three days of the New Year is said to have existed in the Heian period (794 - 1185). Later, in the Muromachi period (1336-1573), zoni became a celebratory meal for samurai families, incorporating a variety of good luck ingredients and taking root in many areas. The zoni that is eaten at New Year in Kyoto is a ""Zoni made with white miso”, which includes a round rice cake, kashira-imo (parent taro), daikon (Japanese radish) and a branded Kyoto vegetable, Kintoki carrot. A round rice cake represents a wish for happiness and long life, a kashira-imo means prosperity of descendants and success in life, and a round slice of daikon means happiness, and a slice of daikon in the shape of a tortoise shell means long life. Kintoki carrot is sometimes included to ward off evil because of its vivid red color. White miso is said to have originated in Kyoto and has been made since the Heian period. A luxury product made from rice, white miso was mainly consumed by the nobility since it was valuable at the time. Compared to other miso developed for storage purposes, such as barley miso and soybean miso, the fermentation period is shorter (one week to 10 days) and less salt is used, resulting in a mellow and sweet finish. ## Opportunities and Times of Eating Habits It is eaten in every household on the three days of the New Year. Although it is not customary to eat shiro-miso on a daily basis, many households prepare shiro-miso for the special occasion of New Year's Day. ## How to Eat Peel and boil kashiraimo and daikon radish, and cut them into round or tortoise-shaped slices. Similarly, if you want to add kintoki carrots, cut them into round slices and boil them. Put the prepared yam and daikon radish in a bowl, and add the softened round rice cake. Finally, pour the white miso paste spread in the broth and serve. The rice cake may be baked, but is often boiled so as not to disturb the flavor of the white miso. ## Efforts for Preservation and Succession Every year, each family makes mochi, and the method of making mochi has been handed down from generation to generation. In addition, elementary school students learn how to make Zoni from making white miso using soybeans, and there is an environment where students can learn the traditional ""Zoni with white miso"" at a cooking school. In addition, restaurants also offer their own special zoni. ## Ingredients - kashiraimo (the parent taro of taro): 1／2 - Zoni Daikon radish: 1／6 - Round rice cake: 2 to 4 pieces (as you like) - Dashi stock (kelp): 3 cups - White miso: 250g - bonito threads: As needed ## Recipe 1. 1. Peel kashiraimo and boil until a bamboo skewer penetrates. Use low heat to prevent spilling. You can also steam them in a seiro (earthenware pot) or use a pressure cooker. 2. 2. Boil Zoni-daikon radish in round slices without peeling. When the soup stock comes to a boil, lower the heat and dissolve the white miso well. 3. 3. Grill the round rice cake a little to soften, put it in a bowl with the yam and daikon radish, and serve with the threaded bonito on top. ## Provider Information provider : ""Kyo Gochisousama Okasan no Aji"" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) ![Image](Not found)" "# Taitan of Manganji Togarashi and Jako ｜ Our Regional Cuisines **Cuisine Name**: Taitan of Manganji Togarashi and Jako **Region**: Our Regional Cuisines ## Main Lore Areas Chutan area, Kyoto city ## Main Ingredients Used Manganji Togarashi (Manganji Amato), Jako (dried young sardines) ## History, Origin, and Related Events “Taitan of Manganji Togarashi and Jako” is a popular home-style simmered dish using Manganji Togarashi (Manganji red pepper), one of the brand products of Kyoto, and Jako (dried young sardines). ""Taitan"" refers to a side dish made by cooking it in such a way that the ingredients slowly soak up the soup stock. Because Manganji Togarashi is a summer vegetable, it is often served on the table in summer. It is the longest of the large sweet peppers; it is also slender, slim at the top and slightly curved all over, fresh dark green, glossy and taut, and refreshing looking. It is said to have been cultivated around the end of the Taisho period (1912-1926) in the Manganji area of Maizuru City, Kyoto Prefecture, as a result of the natural hybridization of “Fushimi Togarashi”, a traditional Kyoto vegetable, with California Wonder, a native of North America. It is a vegetable with a fresh taste and fleshy texture. Although it is called red pepper, it is not spicy and is safe for children to eat. ## Opportunities and Times of Eating Habits Manganji Togarashi are harvested and shipped from mid-May to late October, and can be found in supermarkets and grocery stores. Therefore, ""Manganji Togarashi and Jako no Takiitan"" is a summer side dish that is made and eaten on a daily basis. ## How to Eat Cut Manganji Togarashi into bite-size pieces and cook with baby sardines in soup stock, soy sauce, mirin, and sake. When lightly cooked, serve on a plate. Be careful not to overcook the Manganji Togarashi, or the texture will be lost. Some home cooks tear the Manganji Togarashi by hand, but it is better to cut it with a knife because the flavor and goodness of the Manganji Togarashi can easily escape. ## Efforts for Preservation and Succession Even today, when Manganji peppers become available in stores, they are made at home. Because it is easy to make, it is popular as a reserve food. Some restaurants serve ""Manganji Togarashi and Jako takitan"" as a regular summer menu. ## Ingredients - Manganji peppercorns: 200 g - Chirimenjako (dried young sardines): 20 g - oil: 1 tbsp. - [A] Soy sauce (dark): 2 tbsp. - [A] Sugar: 1.5 tbsp. - [A] mirin: 1 tbsp. - [A] Dashi stock: 50cc ## Recipe 1. 1. Remove seeds from Manganji Togarashi and wash. 2. 2. Put oil in a pan and heat. After a while, add dried baby sardines and Manganji Togarashi and saute. 3. 3. When softened, add A, mix well, and cook over medium heat. ## Provider Information provider : ""Kyo Gochisousama Okasan no Aji"" (Kyoto Prefecture Lifestyle Research Group Liaison Council) ![Image](Not found)" "# Kinome-ae of bamboo shoots ｜ Our Regional Cuisines **Cuisine Name**: Kinome-ae of bamboo shoots **Region**: Our Regional Cuisines ## Main Lore Areas Yamashiro area, Kyoto city ## Main Ingredients Used Bamboo shoots, Kinome (leaves of Japanese pepper) ## History, Origin, and Related Events The ""Kyoto bamboo shoots"" are known for their soft, white flesh and lack of bitterness, and are cultivated in a unique way using the moso bamboo variety. The Kyoto-style softening method is used including processes such as “Shindome” to stop the ends of the parent bamboo, “Shikiwara” to spread straw over the entire field, and “Tsuchiire” which deepens the soil layer and prevents the skin of the bamboo shoots from oxidizing and turning black. In addition to this meticulous work, the Nishiyama area, the largest production area for bamboo shoots in Kyoto Prefecture, has acidic soil with good drainage and high magnesium content, and many hills with good sunshine, which makes it possible to grow high-quality bamboo shoots. As the region is famous for its bamboo shoots, there is a tradition of tasting them in various ways in spring when they are in season. If you are lucky enough to get some freshly harvested bamboo shoots, they are served as popular dishes such as sashimi, “bamboo rice” and “Wakatakeni” (simmered bamboo shoots). “Kinome-ae of bamboo shoots” is very popular as a reminder of the arrival of spring. It is a dish of bamboo shoots dressed with Kinome (leaves of Japanese pepper) which are also in season in spring. “Kinome-ae"" is a local dish that is so widely and commonly known that it reminds people of bamboo shoots. ## Opportunities and Times of Eating Habits Kyo bamboo shoots are harvested from early to late March, with the peak season from mid-April to early May. Since the season of bamboo shoots and sprouts is also spring, it is eaten as a dish that heralds spring. ## How to Eat The mushrooms and boiled spinach are grated with white miso paste, sugar, and egg yolk in a mortar and pestle, and then mixed with boiled bamboo shoots. The egg yolk gives the miso a glossy and rich flavor, but it does not last long, so it is best to store any leftover in the refrigerator. Kinome miso can also be served with vinegared miso for a different taste. ## Efforts for Preservation and Succession Even today, the taste and method of making miso is passed down from generation to generation, with each household still making it in the spring. It is also featured in school lunch menus and cooking class menus, and there are opportunities to taste ""bamboo shoots with kinome"" at restaurants and other places. ## Ingredients - boiled bamboo shoots: - tree bud: - Spinach tips: - [A] White miso: 50g - [A] Sugar: 2 tsp. - [A] Egg yolk: Half ## Recipe 1. 1. Scoop out the tree buds in a mortar and pestle until they lose their shape. 2. 2. Boil spinach until colorful and finely chop the tender part of the spinach. 3. 3. Put A into 1 and 2 and mix well. 4. 4. Cut bamboo shoots into dice and mix into 3. ## Provider Information provider : ""Kyo Gochisousama Okasan no Aji"" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) ![Image](Not found)" "# Kuromameni ｜ Our Regional Cuisines **Cuisine Name**: Kuromameni **Region**: Our Regional Cuisines ## Main Lore Areas Nantan area, Chutan area, Tango area ## Main Ingredients Used Tamba black soybean(Tamba kurodaizu) ## History, Origin, and Related Events Kurodaizu is a black soybean that comes mainly from the Tamba area, including Kyotamba Town and Nantan City. The cultivation of soybeans has a long history, and soybeans themselves were counted as one of the five main grains by the time of “Kojiki” (record of ancient matters, edited in 712) and “Nihonshoki” (chronicles of Japan, edited in 720), but it is not known when a variety of soybeans, the Tamba black soybean, was established. In the tenth century, it was distinguished from the soybean as a ""black bean"" in books, and in the sixteenth century, the name ""black bean"" was used as an offering to the court, suggesting that cultivation was already flourishing by this time. Because the land is fertile and they are cultivated in an inland climate with a large temperature difference between day and night, the grains grow large and have a rich taste. Because of the long cultivation period of six months and the technical difficulties, the beans were sometimes called ""Kurou mame (hardship beans)"" by some growers. Large, wrinkle-free, shiny, black soybeans have a great taste when cooked. Recipes such as edamame and bean rice with unripe beans are common, as they allow you to enjoy the flavors of the ingredients directly. In the New Year's Osechi cuisine, they are made into ""Kuromameni” (simmered black beans) and then served. “Kuromameni” represents a wish for longevity and good health, as well as a wish to be able to work as diligently as possible to get a deep suntan. ## Opportunities and Times of Eating Habits Black soybeans bloom around August, and from September to October, the pods begin to bear fruit, which turn black after a while. Around October, just before they turn black, black soybeans for edamame are harvested. Black soybeans for cooked soybeans are harvested around November. Before harvesting, the leaves around the fruit are removed, and the fruit, exposed to sunlight, gradually dries and changes from oval to round in shape.Kuromame-ni"" (black soybean stew) has become an indispensable dish in Osechi cuisine to pray for good health and longevity. ## How to Eat Black soybeans are cooked with sugar and soy sauce. When the beans are cooked, serve in a bowl and eat as is. It is very tasty when cooked slowly over low heat to make them fluffy. ## Efforts for Preservation and Succession Black soybeans are a staple of Osechi cuisine, but they are also eaten year-round at other times of the year as ""black soybean stew"" and ""gohan (soybean rice)"".At local elementary schools, black soybeans are taught as part of home economics cooking classes, and are sometimes served as a side dish in school lunches at the beginning of the year.In recent years, various arrangements of dishes have been developed, and some communities even sell sweets and tofu made from black soybeans. ## Ingredients - Black soybeans: 700g - [A soup stock] Water: 12 cups - [A soup stock] Sugar: 500g - [A soup stock] Soy sauce: 0.5 cups - [A soup stock] Salt: 1 tbsp. - Rusty nails (wrapped in gauze): 15 nails ## Recipe 1. 1. Wash black beans and put them in a colander. 2. 2. Put all ingredients of A in a pot and bring to a boil. After it cools down, add black beans and soak for 4 to 5 hours. 3. 3. Bring 2 to a boil over high heat, then lower the heat and remove any foam with a ladle. When it boils again, add ½ cup of water, cover with a medium lid and simmer over low heat for 8 hours. ## Provider Information provider : ""Kyo Gochisousama Okasan no Aji"" (Liaison Council of Kyoto Prefecture Lifestyle Research Group) ![Image](Not found)" "# Osaka zushi (Osaka Sushi) ｜ Our Regional Cuisines **Cuisine Name**: Osaka zushi (Osaka Sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Osaka City, All of Osaka Prefecture ## Main Ingredients Used Rice, eggs, sea bream, shrimp, conger eel ## History, Origin, and Related Events A collective term for sushi made in Osaka, which includes pressed sushi, rolled sushi, and steamed sushi. While in Tokyo, ""sushi"" typically refers to hand-pressed nigiri sushi, the representative form of sushi in Osaka is oshizushi, where rice and ingredients are layered and firmly pressed.Among oshizushi, a particularly notable variety is the ""nisun rokubu no kaiseki,"" also known as boxed sushi. Originally, pressed sushi featuring common fish like mackerel and horse mackerel was popular among the general public. However, during the Meiji era, the sushi restaurant ""Yoshino Sushi"" in Semba, Osaka, devised boxed sushi using premium ingredients such as sea bream, shrimp, and conger eel. This compact box, filled with bite-sized, colorful sushi, gained immense popularity among the local patrons as a convenient bento for intermission during theater performances and as a gift. Eventually, it became a well-known and beloved hospitality dish throughout Osaka.Boxed sushi is sometimes referred to as Osaka sushi. Furthermore, there are occasions where a combination of Osaka's unique sushi styles, such as oshizushi, thick rolled sushi, and Datemaki (sweet rolled omelet), are served together as Osaka sushi. ## Opportunities and Times of Eating Habits Even today, it is cherished by the people of Osaka as a companion for traditional performances such as Kabuki and Rakugo, as well as a special treat for festive occasions. ## How to Eat To make sushi, the sushi rice is prepared. Each ingredient is seasoned with dashi or simmered broth, and sometimes marinated in vinegar. The sushi rice is packed into a wooden frame, layered with ingredients like rolled omelet and pre-prepared items, and then firmly pressed with a lid. The resulting block is cut into bite-sized pieces and arranged in a box.Because it is made by pressing out air, it has excellent shelf life. The flavor remains intact over time, and often, the sushi rice and ingredients develop a richer taste if left for a while after preparation. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Due to the time and effort involved in preparing ingredients, such as marinating fish in vinegar or slowly simmering shiitake mushrooms, the number of establishments offering this traditional style of sushi is decreasing. However, the efforts of existing sushi shops in the city center to pass down traditional techniques and flavors are helping to preserve this culinary art. ## Ingredients - [Sushi Rice] Rice: 3 cups - [Sushi Rice] Soup kombu(=kelp): 10 cm square - [Awase-zu(sweet and sour dressing) A] Vinegar: 4 tbsp. - [Awase-zu(sweet and sour dressing) A] Sugar: 1.5 tbsp. - [Awase-zu(sweet and sour dressing) A] Salt: 1 tsp. - Shrimp: 2 - [Seasoned Vinegar B] Vinegar: 2 tbsp. - [Seasoned Vinegar B] Sugar: 0.5 tbsp. - [Seasoned Vinegar B] Salt: 0.5 tsp. - [Seasoned Vinegar B] Egg: 1.5 - [Seasoned Liquid C] Dashi (=Japanese soup stock): 0.5 tbsp. - [Seasoned Liquid C] Mirin(=sweet rice wine): 0.5 tbsp. - [Seasoned Liquid C] Sugar: 1 tbsp. - [Seasoned Liquid C] Salt: A little - Grilled conger eel (store-bought): 2 - [Seasoned Liquid D] Dashi (=Japanese soup stock): 70 cc - [Seasoned Liquid D] Dark soy sauce: 2 tbsp. - [Seasoned Liquid D] Mirin(=sweet rice wine): 2 tbsp. - [Seasoned Liquid D] Sugar: 1 tbsp. - Dried shiitake mushrooms: 3 - [Dipping Sauce E] Dipping sauce: 100 cc - [Dipping Sauce E] Sugar: 1.5 tbsp. - [Dipping Sauce E] Dark soy sauce: 1 tbsp. - Small pickled sea bream (store-bought): 3 - Grilled seaweed: 1／3 sheet - Ingredients for thick rolls and Datemaki are excluded.: ## Recipe 1. 1. Remove the back vein from the shrimp, wash with water, skewer a bamboo stick along the back from tail to belly, and boil in salted water. 2. 2. Once cooled, remove the skewer, peel the shells, and soak in the combined vinegar mixture [B] for 5-6 minutes before cutting into two pieces. 3. 3. Season the eggs with [C] and cook them to a thickness of about 2 cm. 4. 4. Boil the grilled conger eel in [D] for about 10 minutes, let it cool while soaking in the cooking liquid. 5. 5. Rehydrate the shiitake mushrooms in water, simmer in [E] to absorb the flavor, then finely chop. 6. 6. Adjust the size of items 2, 3, and 4 to fit the sushi mold, cut them into rectangles, and press them into the mold. 7. 7. Wet the sushi mold, place wet leaf wraps cut to the size of the mold, evenly pack sushi rice, place the omelet on top, arrange the shrimp attractively, add another layer of leaf wraps, cover with a pressing lid, and evenly apply pressure with a wooden mold. 8. 8. Using the same method, fill half the sushi rice, sprinkle with item 5, add the remaining sushi rice on top, layer with conger eel and leaf wraps, then press. 9. 9. Similarly, fill half the sushi rice, lay out grilled seaweed, place the remaining sushi rice on top, layer with small pickled sea bream and leaf wraps, then press. 10. 10. Cut 7, 8, and 9 into six equal portions each, and arrange one type on each serving dish. ## Provider Information provider : ""Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture"" (Foundation Osaka school lunch association of public interests) ![Image](Not found)" "# Takoyaki (Octopus Balls) ｜ Our Regional Cuisines **Cuisine Name**: Takoyaki (Octopus Balls) **Region**: Our Regional Cuisines ## Main Lore Areas Osaka City ## Main Ingredients Used Wheat flour, dashi (=Japanese soup stock), eggs, boiled octopus, tenkasu(=deep fried dough) ## History, Origin, and Related Events When it comes to the taste of Osaka, the first thing that comes to mind is likely takoyaki. It is made by pouring a mixture of dashi(=Japanese soup stock), eggs, and wheat flour into round indentations on a griddle, adding chopped octopus as the filling, and cooking it into a round shape. It is then enjoyed with sauce and mayonnaise. It is a soul food for the people of Osaka.Originally offered at dagashiya (cheap snack shops) and yatai (food stalls) during the late Meiji era to the Taisho era, it is said to be a derivative of the popular snack for children known as ""choboyaki."" The classic fillings included konjac(=yam cake), dried shrimp, pickled radish, and the seasoning involved adding soy sauce to the batter before cooking it into a round shape. In the late Taisho era, with the advent of radio broadcasting in Japan, a yatai food called ""radio-yaki"" was named after the cutting-edge technology of radio. In the early Showa era, takoyaki using octopus as a filling began to be sold at yatai in Osaka. Initially, it was eaten plain, but after the war, the introduction of rich sauce led to the establishment of the current style, where takoyaki is topped with sauce, aonori(=seaweed flakes), and bonito flakes, and served on a boat-shaped tray with toothpicks. It eventually became a well-known specialty of Osaka, widely loved across the country, and has now become a staple in the world of street food enjoyed by people nationwide. ## Opportunities and Times of Eating Habits It is a readily available and familiar light snack. In Osaka, it has widely permeated as a home-cooked dish, and many households own a takoyaki maker. Today, not only across various regions in Japan but also in major cities around the world, there is an increasing number of establishments offering takoyaki. Additionally, frozen takoyaki has become a staple side menu item in restaurants and ramen shops in places like the United States. ## How to Eat To make takoyaki, heat the pot of the takoyaki maker, grease it with oil, and pour the batter into the molds until the edges are covered. Place one piece of octopus and then add tenkasu(=deep fried dough). As the edges start to cook, use a pick to tuck in any overflowing batter and shape it into a round form. Once cooked, remove it from the maker, brush on a rich sauce, and sprinkle with aonori(=seaweed flakes) and bonito flakes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Various shops that specialize in takoyaki sell their own uniquely crafted variations. In Dotonbori, numerous takoyaki stalls line the streets, and many tourists enjoy trying different ones as they stroll around. Additionally, takoyaki has established a solid position as a souvenir from Osaka, and a wide variety of takoyaki-related products are promoted to tourists. There are also many organizations, such as the Japan Konamon Association and the Kamikata Okonomiyaki Takoyaki Cooperative, actively working to promote and develop the culture of teppan konamon, including takoyaki. ## Ingredients - [Batter] Cake flour: 300g - [Batter] Dashi(=Japanese soup stock): 1,100cc - [Batter] Eggs: 3 - [Batter] Salt: 2-3g - Oil: As needed - Boiled octopus: 200g - Tenkasu(=deep fried dough): 60g - [Toppings] Rich sauce: To taste - [Toppings] Aonori (seaweed flakes): To taste - [Toppings] Shaved bonito flakes: To taste - [Toppings] Mayonnaise: To taste ## Recipe 1. 1. Cut the boiled octopus into pieces about 15mm in size. 2. 2. [Batter]In a bowl, beat the eggs well, then add dashi(=Japanese soup stock), cake flour, and salt in that order. Mix by cutting through the mixture until the flour is fully incorporated. Don't worry about any lumps; they will disappear after about 10 minutes. Once the mixing is complete, transfer the batter to a measuring cup. 3. 3. Preheat the takoyaki maker to 220℃ and lightly coat it with oil. 4. 4. Drop a small amount of batter into each hole; when you hear a sizzling sound, quickly pour the batter into all the holes. Ensure that the entire plate is filled with batter. Since the flour tends to settle, mix the batter well before pouring. 5. 5. Immediately add octopus pieces and sprinkle tenkasu(=deep fried dough) over the entire surface. 6. 6. After about 1-2 minutes, when the edges of the batter turn white, insert a skewer around each hole and cut the batter into portions. 7. 7. Quickly flip each piece starting from the edge hole. Instead of flipping all at once, first turn each piece 90 degrees, and then flip them all. (By turning 90 degrees before flipping completely, you can create a round takoyaki with the batter flowing out before it's fully cooked inside.) 8. 8. Even after flipping the entire batch, continue flipping without resting your hands. Shape the takoyaki into a beautiful sphere while tucking in any protruding parts. 9. 9. If there are holes or if some holes have less batter, add more batter to fill them. 10. 10. Swap the takoyaki between holes that are well-cooked and those that are not to even out the cooking. 11. 11. Brush a little oil on the surface for a glossy finish and to achieve a crisp texture while cooking. ## Provider Information provider : Japan Konamon Association ![Image](Not found)" "# Senba jiru (Soup of salted mackerel and daikon radish) ｜ Our Regional Cuisines **Cuisine Name**: Senba jiru (Soup of salted mackerel and daikon radish) **Region**: Our Regional Cuisines ## Main Lore Areas Osaka City ## Main Ingredients Used Salted mackerel, daikon radish ## History, Origin, and Related Events A dish made with salted mackerel scraps and daikon radish, ""Senba jiru"" has been a beloved home-cooked meal in the Osaka district of Senba for a long time. It offers a refined taste with the rich flavor of mackerel broth and is also known as ""Senba-ni."" This dish embodies Osaka's frugal approach to using every part of the fish, making it a typical example of ""end-of-the-line cooking.""Senba was a bustling wholesale district in Osaka, serving as the commercial hub from the Meiji era to the Taisho era. During that time, the diet of the households, which employed many apprentices, consisted of simple meals such as chazuke (boiled rice soaked with tea) and pickles in the morning and evening, and a simple soup with one dish for lunch. Only twice a month, dishes like salted mackerel were served. After extracting the flesh from the fish, the head, bones, and scraps were used to make broth, and this, combined with simmered daikon radish, became Senba jiru. This economical and quickly prepared dish became highly valued in busy merchant households and eventually became a staple in daily meals due to its efficiency. ## Opportunities and Times of Eating Habits Still enjoyed as a daily meal at home and served in eateries throughout the city, Senba jiru remains a popular dish. It is particularly favored during the autumn when mackerel is in season and the winter when there's a craving for warm soups. ## How to Eat Made by simmering mackerel bones and daikon radish in dashi (=Japanese soup stock) of konbu seaweed, and seasoned with salt, Senba jiru is garnished with green onions. Originally utilizing salted mackerel scraps, the dish was appreciated for the natural flavors of the salt and dashi (=Japanese soup stock). In recent years, it's common to substitute fresh mackerel fillets and add ingredients like vinegar or soy sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Passed down through generations, Senba jiru is not only a household staple but also a dish preserved and offered in various restaurants and traditional Japanese inns across the city. ## Ingredients - Mackerel: 1 (300g) - Daikon Radish: 10cm (440g) - Green Onions: 1 (25g) - Leeks: 6cm (20g) - Ginger (grated): 1 piece (70g) - Kombu(=kelp): 5cm (10g) - Water: 1 L - [Seasonings A] Sake: 2 tbsp. - [Seasonings A] Light soy sauce: 1 tbsp. - [Seasonings A] Salt: 1 tsp. - Yuzu Peel: 4g ## Recipe 1. 1. Rinse the mackerel thoroughly with water, cut it into suitable sizes, generously salt it, and let it sit for about 1 hour. 2. 2. Wash off the salt from the mackerel and cut it into 2cm pieces. 3. 3. Place the mackerel head, bones, and fillets in a bowl, pour hot water over them, then rinse them under cold water and drain excess moisture. 4. 4. Peel the daikon radish, cut it into tanzaku-cut about 5cm in length, and briefly boil them. 5. 5. Cut the leeks and green onions into julienne strips along the fibers, soak them in water to turn them into white leeks. 6. 6. In a pot, combine the specified amount of water, kombu(=kelp), and the mackerel remains from step 3. Bring to a boil, then reduce the heat, remove any scum, and simmer for about 10 minutes. Strain using a paper towel, add the daikon radish, mackerel fillets, and mid-bones. Bring it to a gentle boil, check the seasoning, and adjust the flavor with [Seasonings A]. 7. 7. In individual bowls, arrange daikon radish, mackerel fillets, and mid-bones. Pour the broth over them, add a few drops of grated ginger juice, and garnish with white leeks and yuzu peel on top before serving. ## Provider Information provider : ""A Taste of Japan, A Taste of Naniwa"" (Osaka Prefecture Food Lifestyle Improvement Liaison Council) ![Image](Not found)" "# Decchi Yokan/ Red Bean Jelly ｜ Our Regional Cuisines **Cuisine Name**: Decchi Yokan/ Red Bean Jelly **Region**: Our Regional Cuisines ## Main Lore Areas Hokusetsu Area ## Main Ingredients Used Ito Kanten(=agar-agar), Koshian (=Red bean paste) ## History, Origin, and Related Events In the mountain villages of the northern Settsu region, the production of agar, known as ""kanten,"" became active during the harsh winters of the late Edo period. Kanten is made in a process of freezing and thawing seaweed, removing any impurities with water, and then further drying the substance. Some of the kanten produced in the northern Settsu region was exported overseas through Nagasaki.One confection made using locally produced kanten is ""Decchi Yokan.” Unlike the more expensive sugar-intensive smooth yokan (a sweet bean jelly), Decchi Yokan uses less sugar and does not have a long shelf life, making it more suitable for winter production and consumption. It features a modest and refreshing taste.The name Decchi Yokan has two potential origins: one theory suggests that it is named so because the reduction process during cooking is not as thorough as in the case of smooth yokan, making it like a ""half-portion"" similar to that of an apprentice (Decchi)); another theory suggests that it was called this because it was an inexpensive treat brought back as a souvenir by apprentices when they returned home.It's worth noting that in Kawachi, a variant of Decchi Yokan is made using wheat flour instead of kanten, and it is steamed, resulting in a different texture. ## Opportunities and Times of Eating Habits In the northern Settsu region, agar, known as ""Kanten(=agar-agar) ,"" was traditionally produced during the winter, which coincides with the agricultural offseason. Due to the limited shelf life of ""Decchi Yokan"" and the fact that it doesn't keep well, it is consumed during the winter season. Even today, it continues to be manufactured and sold as a seasonal confection in local confectionery shops. ## How to Eat Heat the soaked agar threads in water until completely dissolved. Add sweet ""koshian(=red bean paste)"" and sugar to the mixture, stirring well. Once it comes to a boil, remove it from the heat. While stirring, let it cool, then pour the mixture into a mold to set. Once it has solidified, remove it from the mold and cut it into rectangular pieces. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)During winter, it is sold in local confectionery shops and is also offered as a return gift for hometown tax donations, showcasing it as a regional specialty. ## Ingredients - Agar threads: 15g (or 8g Agar powder) - Water: 1 liter - Koshian(=Sweet red bean paste): 500g - Sugar: 250g ## Recipe 1. 1. Rinse the agar threads quickly and squeeze out excess water. Place them in 1 liter of water and bring to a boil. 2. 2. Heat until the agar threads are completely dissolved. Add ""koshian(=Sweet red bean paste)"" and sugar, mix well, and bring to a boil. 3. 3. While stirring, cool the mixture to around 40°C, pour into a mold, and let it set. 4. 4. Once set, remove from the mold and cut into rectangular shapes. ## Provider Information provider : ""Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture"" (Foundation Osaka school lunch association of public interests) ![Image](Not found)" "# Kitsune Udon ｜ Our Regional Cuisines **Cuisine Name**: Kitsune Udon **Region**: Our Regional Cuisines ## Main Lore Areas All of Osaka Prefecture ## Main Ingredients Used Udon, Dashi (Japanese soup stock), Fried thin tofu ## History, Origin, and Related Events Kitsune Udon in Osaka is a dish where udon noodles are topped with a broth made primarily from ingredients like kombu (kelp) and mackerel flakes. This flavorful broth is complemented with sweet and savory simmered aburaage (deep-fried tofu pockets). Osaka udon is known for its broth that blends well with the noodles, providing a chewy yet not overly thick texture.Among the various udon dishes, Kitsune Udon holds a special place in the hearts of Osaka locals and can be considered one of the most beloved udon dishes in the prefecture.The history of noodle consumption, including udon and soba, traces back to being special meals in temples and shrines. Over time, these noodles became a staple in the daily diet of people across Japan. In Osaka, the history of udon consumption is extensive. During the construction of Osaka Castle by Toyotomi Hideyoshi, there were reports of udon and soba shops lining an area known as ""Sunaba"" (a material storage location) near present-day Shinmachi in Osaka. The widespread popularity of udon in Osaka began around the mid-Edo period. As commerce thrived in the bustling city known as the ""Kitchen of the Nation,"" ingredients such as kombu from Hokkaido, wheat flour, and salt gathered along with various foodstuffs. These carefully selected ingredients were used to make udon.In the early Meiji era, numerous noodle factories emerged in Osaka, and due to the busy nature of these establishments, many eateries began sourcing noodles from these factories. Simultaneously, both restaurants and households put considerable effort into refining the taste of their broths and dipping sauces.It is said that Kitsune Udon had its origins in 1893 (Meiji 26) at the udon shop ""Matsubaya"" (now Usamitei Matsubaya) in the Osaka district of Funamachi. A customer placed a piece of aburaage served as a side dish on plain udon and enjoyed the combination. This marked the beginning of Kitsune Udon in Osaka.Osaka residents take great pride in their rich broth culture and their deep affection for konamon (flour-based food) culture. Kitsune Udon perfectly embodies these two elements, offering a simple yet deeply satisfying culinary experience for the people of Osaka. ## Opportunities and Times of Eating Habits Easily enjoyed both at home and in local eateries, it is a casual everyday meal. It is consumed throughout the year regardless of the season. ## How to Eat Prepare a udon broth by simmering dashi stock with soy sauce, mirin, sugar, and other seasonings. Simmer oil-drained aburaage (fried tofu) in a mixture of dashi broth, sugar, soy sauce, and other seasonings until sweet and savory. Place boiled udon in a bowl, top it with the simmered aburaage, pour the udon broth over it, and sprinkle chopped green onions on top. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is made and enjoyed in households and various eateries throughout Osaka and beyond. Although originating in Osaka, this dish is not only popular across Japan but also appreciated in various parts of the world. Additionally, there are several organizations, such as the Osaka Noodle Industry Cooperative and the Japan Konamon Association, actively promoting and disseminating information through websites, social media, etc. contributing to its widespread recognition and development. ## Ingredients - Udon: 2 servings - Dashi (=Japanese soup stock): 600 cc - [Dashi (=Japanese soup stock)] Water: 1000 cc - [Dashi (=Japanese soup stock)] Kombu (=kelp): About 5x6 cm (2 x 2.4 inches) - [Dashi (=Japanese soup stock)] Bonito flakes or dried fish: 40 g - [Dashi (=Japanese soup stock)] Sugar: 6 g - [Dashi (=Japanese soup stock)] Salt: A pinch - [Dashi (=Japanese soup stock)] Light soy sauce: 1.5 tbsp. - [Dashi (=Japanese soup stock)] Mirin(Sweet rice wine), sake: 1 tsp. each - Fried thin tofu: 2 sheets - [Fried thin tofu] Second dashi: 300 cc - [Fried thin tofu] Sugar: 10 g - [Fried thin tofu] Salt: A pinch - [Fried thin tofu] Light soy sauce: 1 tbsp. - Green onions (diagonally sliced): 30 g - Kamaboko (=fish cake): 2 slices - Yuzu (Japanese citrus): 2 slices ## Recipe 1. 1. In a pot, add water and kombu, let it sit for 40 minutes. Heat it, and once it starts boiling, add bonito flakes, simmer for 2-3 minutes, strain it through a sieve or cloth, then add sugar, salt, mirin, sake, and adjust the taste with light soy sauce. 2. 2. Add 400 cc of water to the dashi stock from step 1, bring it to a boil to create the second dashi. Then add sugar and salt to the second dashi, adjust the taste with light soy sauce, add the blanched fried thin tofu, and simmer for 3 minutes. 3. 3. Boil the udon noodles, drain them, transfer to a bowl, pour the warm dashi from step 1 over them, and garnish with fried thin tofu, green onions, kamaboko, and yuzu. ## Provider Information provider : Usamitei Matsubaya (Supervised by the Japan Konamon Association) ![Image](Not found)" "# Ehomaki / Makizushi (Sushi rolls) ｜ Our Regional Cuisines **Cuisine Name**: Ehomaki / Makizushi (Sushi rolls) **Region**: Our Regional Cuisines ## Main Lore Areas Semba, Osaka (entire prefecture) ## Main Ingredients Used Rice, thick omelet, cucumber, mitsuba (Japanese parsley), conger eel, dried shiitake mushrooms, dried gourd strips, shrimp, eel kabayaki (grilled in soy sauce), seaweed ## History, Origin, and Related Events On Setsubun (the day that spring begins in the old Japanese calendar, nowadays usually marked between 2 and 4 February), it is customary to face the ""lucky direction"" for that year, and eat an entire makizushi (sushi roll) whole for good luck. These sushi rolls are referred to as ehomaki. The lucky direction is determined by onmyodo divination (""the way of yin and yang""), and varies depending on the year: in 2022 it was north-northwest, and in 2023 it is south-southeast.It is said that this custom began in Osaka, but its exact origin is uncertain. Various theories hold that it was born from a game in geisha quarters, or was practiced by the merchants of Osaka and Semba when praying for good business.It does not appear to have been a particularly prevalent custom before the end of World War II, but it was advertised from the 1970s as a sales promotion tactic by the seaweed industry. Furthermore, convenience stores and supermarkets started selling ehomaki in the 1990s, and from then on, the practice of eating these sushi rolls on Setsubun spread throughout Japan.Originally there were no particular rules or prescriptions on the kinds of sushi rolls eaten, but in recent years futomaki (thick sushi rolls) using 7 ingredients - to correspond to the Seven Gods of Fortune - have become the norm. ## Opportunities and Times of Eating Habits Supermarkets and convenience stores have devised a scheme where, every year during Setsubun, various ehomaki are arranged in lines. Some stores use an advance booking system, to avoid food waste. ## How to Eat The distinguishing feature of ehomaki is undoubtedly how they are eaten. You face the ""lucky direction"" for that year, and eat a whole ehomaki in silence, while wishing for good luck. ## Efforts for Preservation and Succession Ehomaki and makizushi are sold at convenience stores, supermarkets and many other stores nationwide during Setsubun. ## Ingredients - Rice: 3 go (approx 540ml) - Kombu kelp (10cm square): 1 sheet - Sake: 1 tbsp. - [For the sushi vinegar] vinegar: 4-5 tbsp. - [For the sushi vinegar] sugar: 3 tbsp. - [For the sushi vinegar] salt: 1 tsp. - Dried shiitake mushrooms: 8 - Reconstituted shiitake broth: 100cc - [A] dashi stock: 200cc - [A] sake, sugar, mirin, soy sauce: 2 tbsp. each - Dried gourd strips: 4 - Freeze dried tofu: 2 - [B] dashi stock: 200cc - [B] sugar, sake: 1 tbsp. each - [B] light soy sauce: 1 tsp. - [B] salt: Just a little - Egg: 3 - [C] sugar, sake: 1 tbsp. each - [C] soy sauce: 1 tsp. - [C] salt: Just a little - Cucumber: 1 - Toasted seaweed: 4 sheets ## Recipe 1. 1. Rinse the rice. Add the 10cm square of kombu and the sake, and boil until cooked. 2. 2. Mix the vinegar, sugar and salt. Once the rice is cooked, add the vinegar mixture to make sushi rice. 3. 3. Make stewed shiitake mushrooms: rehydrate the mushrooms in water, chop finely, and simmer with the seasonings marked [A]. Rub the dried gourd strips well in water, boil in plenty of water for approximately 5 minutes, then simmer with the mushrooms. 4. 4. Gently rinse the freeze-dried tofu in cold water, then simmer with the seasonings marked [B]. 5. 5. Make thick omelet: beat the eggs, then cook with the seasonings marked [C]. Cut into 8 long strips. 6. 6. Salt the cucumber, and cut into 8 long strips. Cut off the area with seeds, as this has too much moisture. 7. 7. Spread out a sushi mat, and lay the toasted seaweed vertically. Spread the sushi rice on the opposite side leaving 2cm of space. Spread the rice out to the four corners of the seaweed. Make a rim around the edge of the seaweed. 8. 8. Place the ingredients in the centre of the rice, in 1／4 increments. 9. 9. Roll everything up so that the near and far sides of the sushi rice come together.Place the winding end at the bottom, and cut into bite-size pieces. You can add conger eel, shrimp etc to the ingredients for more flavor. ## Provider Information provider : Yumiko Yamanaka ![Image](Not found)" "# Kurumi Mochi ｜ Our Regional Cuisines **Cuisine Name**: Kurumi Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Senshu area (Sakai City) ## Main Ingredients Used Glutinous rice, edamame (soybeans) ## History, Origin, and Related Events Kurumi Mochi is a traditional confectionery that is unique to Sakai. Despite its name, it does not contain any walnuts. The name ""Kurumi Mochi"" comes from the fact that the rice cake is wrapped in a brownish-red bean paste. It can also be written in Chinese characters as ""久留美,"" which means to keep the taste for a long time. The bean paste is made from edamame or green soybeans, but in mountain villages where rice paddies are scarce, dried soybeans are used instead of edamame.During the Warring States Period, Sakai was a prosperous port for overseas trade. Confectioners in Sakai used agricultural products purchased from overseas to make rice cakes covered with red bean paste, which is said to be the origin of walnut rice cakes. The town was also the birthplace of Sen no Rikyu, the famous tea master of the time. The tea ceremony culture flourished among the wealthy merchants of the time, and walnut mochi were also loved as tea cakes. ## Opportunities and Times of Eating Habits Walnut mochi is served at many Japanese confectionery stores throughout the city and is a popular daily snack. It is also popular among tourists as a specialty of Sakai City. ## How to Eat Pound steamed rice cakes into small balls. After that, remove the soft-boiled edamame, peel off the thin skin, and blend them in a blender. Transfer the mashed edamame into a pot, add sugar and salt, and heat while stirring to make red bean paste. Next, add the rice cake to the red bean paste and mix everything together well. Sometimes soybeans or green soybeans may be used instead of edamame, and sometimes shiratama dumplings may be used instead of rice cakes. ## Efforts for Preservation and Succession Kanbukuro is a Japanese confectionery store that was founded at the end of the Kamakura period. It is known as the origin of walnut mochi and is still in business today, selling these popular treats. During summer, people line up to try the ice walnut mochi, which is a walnut rice cake topped with shaved ice. Many other Japanese confectionery stores also offer walnut mochi, each with its own unique flavor. ## Ingredients - (Dried) soybeans: 200g - Sugar: 75g - Salt: 1 tbsp. - Glutinous rice: 1.6 cups - Water: 250cc ## Recipe 1. 1. First, wash the soybeans thoroughly. 2. 2. Put them in plenty of boiling water and let them simmer for about 1 hour and 30 minutes or until they become soft. 3. 3. Next, grind the soybeans in a blender to your desired consistency. 4. 4. Add sugar to the ground soybeans and sweeten to your desired level. 5. 5. Cook glutinous rice in a rice cooker. 6. 6. After cooking, steam the rice well, transfer it to a rice cooker, add salt, and pound it. 7. 7. Roll the cooked rice into small pieces, drop them into the walnut bean paste mixture, and mix thoroughly. ## Provider Information provider : Yumiko Yamanaka ![Image](Not found)" "# Hamokawa Zakuzaku (Zakuzaku Eel Skin) ｜ Our Regional Cuisines **Cuisine Name**: Hamokawa Zakuzaku (Zakuzaku Eel Skin) **Region**: Our Regional Cuisines ## Main Lore Areas Osaka ## Main Ingredients Used Eel skin, cucumber ## History, Origin, and Related Events In Osaka, a city that has prospered from the shipping and commercial industries since ancient times, a large amount of hamo eel has been sold and distributed. Summer is considered to be the popular season, and it is said that the eel becomes delicious when it drinks the water of the rainy season. Therefore, at the Tenjin Festival held in summer, various side dishes using eel are lined up on the tables.In Osaka, eel is used as a raw material for kamaboko paste. When the flesh of the eel is stripped off to make kamaboko, only the skin remains. The small bones of the skin are removed. Soy sauce is added and it is grilled. Then it is mixed with cucumber and sweet vinegar to make “Zakuzaku Eel Skin”. It is a home-cooked dish unique to Osaka that is full of the ""spirit of frugality"" that uses even the remaining skin deliciously. It also goes well in summer as it is quite light. The name of the dish ""Zakuzaku"" is said to be the sound made by cutting cucumbers and the sound of eating this crunchy dish. ## Opportunities and Times of Eating Habits It is cooked using eel skin sold at kamaboko shops and supermarkets. In addition to being eaten as a home-cooked meal, it is served as a side dish or drink accompaniment at restaurants. It is often made during the Tenjin Festival held in summer. ## How to Eat Toss the chopped eel skin with sweet vinegar and mix with thinly sliced cucumber that has been salted and drained. ## Efforts for Preservation and Succession It is passed on by being made in homes and restaurants. ## Ingredients - Skin (shredded) of eel: 30g - Cucumber: 1 (100g) - New ginger: 30g - Salt: 0.5g - [Seasoning A] Vinegar: 2 tbsp. - [Seasoning A] Sugar: 1 tbsp. ## Recipe 1. 1. Grill the skin of the fish in a frying pan. 2. 2. Cut the cucumber into thin slices, sprinkle with a pinch of salt, leave for 10 minutes, and squeeze. 3. 3. Cut the new ginger into thin slices. 4. 4. Combine 1~3 ingredients with seasoning A. ## Provider Information provider : ""The Taste of Japan: Naniwa Taste"" (Osaka Prefectural Dietary Life Improvement Liaison Council) ![Image](Not found)" "# Stir-boiled Wakagobou (new burdock root) ｜ Our Regional Cuisines **Cuisine Name**: Stir-boiled Wakagobou (new burdock root) **Region**: Our Regional Cuisines ## Main Lore Areas Kawachi area (Yao City) ## Main Ingredients Used Wakagobou, deep-fried tofu ## History, Origin, and Related Events This local dish is a specialty of Yao City made by stir-frying and then boiling deep-fried tofu and wakagobou.Wakagobou is a leafy burdock plant grown mainly in Yao city, and is popular as an ingredient that represents spring since it is harvested in the beginning of the season. Unlike ordinary gobou (burdock root), where only the root is eaten, the leaves, stalk, and new roots of this vegetable are edible. It is known for having a pleasant aroma and crispy texture, and has a high nutritional value containing rutin, iron, and dietary fiber. Gobou is said to have been introduced as a medicinal herb from China in the Heian period, and its cultivation spread as a specialty of Yao City during the Edo period. Shirojikuya Gobou, a leafy variety of the burdock root, came to be cultivated in the middle of the Showa period, and was a variety where the leaves, stems, and roots could all be used. Wakagobou is used in a variety of dishes such as kakiage and pasta, but it is normally stir-boiled. ## Opportunities and Times of Eating Habits Because wakagobou is harvested from the end of January until the beginning of April, stir-boiled wakagobou is also eaten during this period. It is enjoyed at home as a side dish or as a snack with alcoholic beverages when it is in season. ## How to Eat The root of wakagobou is cut into long, thin shavings, the stem is cut into three to four centimeter pieces, and both are rinsed with water to remove any bitter taste. The deep-fried tofu is cut into thin rectangles after the excess oil is removed. The wakagobou root, deep-fried tofu, and stem are quickly stir-fried in that order. They are then seasoned with dashi soup stock, soy sauce, and mirin sweet rice wine. ## Efforts for Preservation and Succession The wakagobou of Yao City acquired the regional collective trademark under the name ""Yao Wakagobou"" in August 2013. The city, local JA group, and other organizations are widely promoting it as a regional specialty, and are also making efforts to popularize stir-fried wakagobou through publishing recipes and other methods. ## Ingredients - Wakagobou: 400g - Deep-fried tofu: 1.5 pieces - Vegetable oil: 1.5 tablespoons - Dashi soup stock: 50cc - Dark soy sauce: 1.5 tablespoons - Mirin sweet rice wine: 1.5 tablespoons ## Recipe 1. 1. Slice the root of the wakagobou into thin strips, and the stem into three centimeter pieces before rinsing with water. 2. 2. Cut the deep-fried tofu into thin rectangles after removing any excess oil. 3. 3. Quickly stir-fry the ingredients in the order of root, deep-fried tofu, and then stem. Add in the dashi soup stock, dark soy sauce, and mirin to give the dish a vividly colored finish. ## Provider Information provider : Recipe source: ""Osaka Local Cuisine Collection - The Tradition of Event Foods and Food Culture"" (Osaka Prefectural School Lunch Association) ![Image](Not found)" "# Hansukedofu ｜ Our Regional Cuisines **Cuisine Name**: Hansukedofu **Region**: Our Regional Cuisines ## Main Lore Areas Osaka City ## Main Ingredients Used Grilled tofu, hansuke, green onion ## History, Origin, and Related Events This dish is made by stewing tofu with the head of a grilled eel. It appears in the Kamigata rakugo ""Yusanbune"" and it's thought that even the general population from ancient times were familiar with this dish.The eel's head is called Hansuke. There are various theories surrounding its origin, such as one strainer of eel's head used to be sold for 50 sen (1／2 yen), so it came to be called Hansuke (han meaning half) of one yen (called ensuke). Another theory is that a man named Hansuke sold the head of eels as well.In Osaka, when making kabayaki (grilled eel), the eel is grilled with a sauce and the body cut open, while the head is attached. The head is then removed after grilling. Although the head is cut off, it was most likely still a food for sale at low price because the flavor of the sauce was already soaked in. When hansuke is stewed with tofu and green onions in a dashi soup stock, an even richer and deeper dashi stock is made that is incredibly delicious. You can even enjoy the small amount of meat from the Hansuke.Hansuke tofu, which makes use of an eel head that is otherwise thrown away, represents a dish that offers a glimpse into the Osaka spirit of ""Shimatsu no ryori,"" where ingredients are used in a zero waste manner. ## Opportunities and Times of Eating Habits It has been popular as a dish prepared at home for the general population. It can also be eaten at restaurants throughout the city. ## How to Eat Soup stock is added to an earthen pot, grilled tofu and seasonings are added next, and the pot is then put on the heat. The Hansuke is added once boiling, and the dish is finished with green onion added in. The ingredients vary between household. In addition, because it has been difficult to find Hansuke in recent years, grilled eel is occasionally used as a substitute. ## Efforts for Preservation and Succession This dish is served at eel restaurants throughout the city. It was originally enjoyed as a home-cooked dish, but in recent years, the number of shops selling Hansuke as an ingredient has decreased, so the opportunities to make it at home are also decreasing. ## Ingredients - Grilled tofu: 1 block (360g) - Hansuke eel head: 100g - Green Onion: 30g - Dashi soup stock: 1 cup - Sugar: 1.5 tablespoons - Dark soy sauce: 1.5 tablespoons - Sake cooking wine: 1 tablespoon ## Recipe 1. 1. Cut the grilled tofu into 3x4 centimeter rectangles, and cut the green onion into three centimeter chunks. 2. 2. Add the dashi soup stock to an earthenware pot, add the grilled tofu, sugar, dark soy sauce, and sake before placing the pot on the heat. Once boiling, add in the hansuke, and finish the dish by adding green onion. ## Provider Information provider : Recipe source: ""Osaka Local Cuisine Collection - The Tradition of Event Foods and Food Culture"" (Osaka Prefectural School Lunch Association) ![Image](Not found)" "# Akaneko ｜ Our Regional Cuisines **Cuisine Name**: Akaneko **Region**: Our Regional Cuisines ## Main Lore Areas Nakakawachi to Minamikawachi ## Main Ingredients Used Glutinous rice, flour, kinako (roasted soybean flour) ## History, Origin, and Related Events This dish is made from steamed glutinous rice and flour, which is then sprinkled with sugar and kinako. It is also referred to as ""Hagessho mochi."" Because it contains flour, the texture is less sticky compared to just glutinous rice, so you can enjoy a more crispy texture.Hagessho refers to the 11th day of the summer solstice from July second to July seventh. Farmers finish planting rice around this time period, so there was a custom to make ""Akaneko"" from the harvested wheat collected before planting rice, and the glutinous rice harvested in the previous year. This dish is eaten in appreciation of completing the rice planting and to pray for a good harvest.The homemade flour of that time was brown, since the entire grain was ground into a powder. The resulting mochi was brown, and the appearance of the finished dish resembled ""a cat's round back,"" so it came to be called ""Akaneko (neko meaning cat)."" ## Opportunities and Times of Eating Habits This is an event food to be eaten with gratitude towards the end of rice planting. ## How to Eat Glutinous rice that has soaked in water for one whole day and night before straining, and flour kneaded until it has the soft texture similar to an earlobe by adding liquids like water, are steamed together. Once steamed, the mixture is added to a mochitsuki bowl for preparation, where it is torn and shaped into just the right size and sprinkled with a kinako and sugar blend. ## Efforts for Preservation and Succession When Hagessho time approaches, this dish is sold at local confectionary shops and roadside service stations. ## Ingredients - Glutinous rice: 2 cups - Flour: 160g - Salt: 1 teaspoon - Water: 190cc - Sugar: 10g - Kinako Roasted Soybean Flour: 25g ## Recipe 1. 1. Wash the glutinous rice and let it soak in water for one whole day and night, then strain the water. 2. 2. Soak the flour in water for 20 to 30 minutes. Use cake flour when wheat flour is not available. In this case, add water and continue to knead until the dough has the softness of an earlobe, round it out to the size of a fist, and press in the center of the dough a little. 3. 3. Put step one into a steaming basket, place step two on top of this, then steam. 4. 4. Once steamed, transfer it to a mochitsuki bowl and make the mochi. 5. 5. Tear apart the mochi from step four into adequately sized pieces, and sprinkle with a kinako and sugar blend. ## Provider Information provider : Recipe provided by: ""Taste of Traditional Osaka; From Parent to Child, and Child to Descendants"" (Osaka Prefecture Diet Improvement Liaison Council) ![Image](Not found)" "# White Miso Zoni (New Year’s Soup Dish) ｜ Our Regional Cuisines **Cuisine Name**: White Miso Zoni (New Year’s Soup Dish) **Region**: Our Regional Cuisines ## Main Lore Areas All areas of Osaka Prefecture ## Main Ingredients Used Round mochi, white miso, radish, carrot, taro ## History, Origin, and Related Events This dish is prepared with white miso soup, round mochi, beautifully cut and arranged daikon radish, carrots, taro, and the like.The history of the Zoni New Year's Soup goes back an incredibly long time, and it's said that it was already eaten even during the Muromachi period. It was served to celebrate the societal elite, but it is said to have spread among the masses and common people during the Edo period.Even today, eating Zoni on New Year's Day is a nationwide custom, but the ingredients and seasonings used vary by region and household. The Zoni variety using round mochi and white miso has been widely popular since long ago, not only in Osaka, but also in the Kansai region. The daikon radish and carrots that make up part of the recipe are cut into round slices. Round ingredients are used because they carry the auspicious meaning of the Japanese saying of, ""may we spend our time harmoniously without raising any corners."" The ""raising corners"" refers to the act of causing offense or creating hard feelings.When the New Year's season draws close, supermarkets in Osaka will begin to sell Zoni daikon radish and Kintoki carrots to be used as New Year's vegetables. Zoni daikon is a smaller, thinner daikon variety, and when cut into circles, they happen to be just the right size for a bowl of Zoni soup. The Kintoki carrot is slim in the same way and is also an heirloom vegetable that has been grown in Osaka since long ago. ## Opportunities and Times of Eating Habits This dish is associated with New Year's Day and is eaten during that time. On New Year's Day, the dish is made with white miso, but that is changed to a soy-sauce flavoring called Sumashi-jiru on the second day. Because Osaka is a city of ""commerce,"" it is said that this custom is done to ""not lose interest."" ## How to Eat Boil the roundly sliced daikon radish, carrot, and peeled taro in a soup stock before melting in the white miso. Add in the round mochi and simmer lightly to finish the dish. ## Efforts for Preservation and Succession Even today, Zoni is a classic New Year's Day dish made by every family and inherited by those who eat it. ## Ingredients - Taro: 2 (80g) - Grilled Tofu: 1／3 block (100g) - Daikon radish: 80g - Carrot: 40g - Mizuna leaf: 60g - Round mochi: 4 pieces - [Seasoning] White Miso: 1 and 1／2 tablespoons - [Seasoning] Kombu kelp: 10g - [Seasoning] Flaked bonito: 30g - Water: 4 cups ## Recipe 1. 1. Cut the daikon radish and carrot into 5 millimeter wide circles. (About 3 centimeter diameter)(It's cut thin for the Zoni soup)Peel the taro and cut into one centimeter circles.Cut the mizuna leaf into pieces three centimeters in length.Cut the roasted tofu into bite-sized cubes. 2. 2. Add water to a pot and make a soup stock with the kombu kelp and bonito flakes. 3. 3. Add the daikon radish and carrot to the soup stock, and once it boils, add in the taro and simmer for five to six minutes while removing scum. Add in the round mochi after washing it with water, and simmer over low heat for two to three minutes. 4. 4. Add white miso to step 4 before adding in the grilled tofu to warm it up, and finish the dish by adding in the mizuna leaf last. ## Provider Information provider : Recipe source: Yumiko Yamanaka ![Image](Not found)" "# Goyori Mame (Goyori and Beans) / Jyako Beans ｜ Our Regional Cuisines **Cuisine Name**: Goyori Mame (Goyori and Beans) / Jyako Beans **Region**: Our Regional Cuisines ## Main Lore Areas Senshu Region to Kawachi Region ## Main Ingredients Used Soy beans, Goyori dried shrimp and fish ## History, Origin, and Related Events Goyori Mame or Jyako Beans is a standard dish enjoyed in the Senshu and Kawachi regions. It's made by cooking soy beans and small dried fish and shrimp together for a sweet and salty flavor. It's often called “Jyako Mame” (Jyako Beans) in the Kawachi region.The type of fish and shrimp used in this dish varies from region to region. Small fish and shrimp caught in the sea are used in the Senshu region near Osaka Bay, while the inland Kawachi region uses ingredients caught in the rivers.“Goyori” refers to small sun-dried fish caught in the Osaka Bay. The small fish and shrimp caught in fishing nets used to be sun-dried all together on the sandy beaches that used to line the Senshu seashore until the middle of the Showa era. The portion that could be sold was taken out of the batch, and the remainder was called“ Goyori”.This is a traditional dish that is excellent in terms of nutrition, because it is a combination of calcium-rich fish and protein-rich soybeans. ## Opportunities and Times of Eating Habits It was eaten regularly as a conveniently available side dish for families in the past. It was made in bulk and enjoyed when people gathered together. ## How to Eat Boiled soybeans were cooked together with seasonings like mirin sweet rice wine and soy sauce. To complete the dish, just add in lightly roasted Goyori and cook the mixture until it boils down. Leave the dish overnight, and the flavors soak in and it becomes even more delicious. It's become difficult to find Goyori, so it is sometimes substituted with sakura shrimp. ## Efforts for Preservation and Succession The recipes have been passed down and made in each household, but the number of households making“ Goyori” Mame has decreased due to how time-consuming it is to make and the fact that it is becoming increasingly difficult to obtain Goyori. This is because the number of producers of Goyori has also decreased.Every year, the dish is served as a part of school lunch in Hirakata City in the middle of October as a part of the school's food education. ## Ingredients - Soybeans (dried): 1kg - Goyori: 100g - [Seasoning A] Brown or Granulated Sugar: 300g - [Seasoning A] Sake Rice Wine: 300cc - [Seasoning A] Mirin Sweet Rice Wine: 300cc - Soy sauce: 250cc ## Recipe 1. 1. Wash the soybeans, while also changing out the water two to three times. 2. 2. Add the washed soybeans to a thick pot and fill with water until the water line is around eight centimeters above the soybeans. Put it on high head without a lid, and turn it down to low once the water boils. 3. 3. After about 30 minutes, add [Seasoning A], continue to cook over low heat (for around 30 minutes), then add soy sauce. 4. 4. Tenderize any hard areas of the Goyori fish, and cook them in a frying pan for around 10 minutes on low heat, then add to step three.Continue simmering for an additional hour on low heat, and turn off the heat once the liquid boils out and a luster can be seen. ## Provider Information provider : Recipe source: Yumiko Yamanaka ![Image](Not found)" "# Battera ｜ Our Regional Cuisines **Cuisine Name**: Battera **Region**: Our Regional Cuisines ## Main Lore Areas All over Osaka Prefecture ## Main Ingredients Used vinegared mackerel, rice ## History, Origin, and Related Events Oshizushi is made by layering thinly sliced vinegared mackerel and shiroita konbu on top of vinegared rice and pressing them in a wooden frame.In contrast to the nigirizushi of the Edo period (1603-1867), pressed sushi in a box or wooden frame is the norm in the Kansai region. Battera is the most popular taste among them. It is a local dish filled with Osaka's unique culture of pressed sushi and kelp, and is very familiar to residents of the prefecture.Battera was invented in 1894 by a restaurant called ""Sushi Tsune"" in Minami-Semba. The name ""battera,"" which means ""small boat"" in Portuguese, was derived from the boat-like shape of the half-meat sushi, which was originally made from konoshiro (whitebait) commonly caught in Osaka Bay. The name ""batterella"" was derived from the Portuguese word for ""small boat."" It was gradually replaced by the inexpensive mackerel, and the square box shape was also used for the pressed molds. In Osaka, shiroita-konbu is sometimes called batterella-konbu. ## Opportunities and Times of Eating Habits It is available at restaurants in the city, as well as at supermarkets and convenience stores at reasonable prices. Because it can be eaten without soy sauce, it is also useful as a takeout or souvenir. ## How to Eat Pour the vinegar over the cooked rice, mix quickly to break up the rice, and allow to cool. Remove the skin from the vinegared mackerel, remove the inside bone, and slice the mackerel into thin strips. Arrange the sliced mackerel in a wooden frame, fill with the vinegared rice, and press the top board. Remove from the wooden crate, wrap in vinegar-moistened shiroita-konbu, cut into pieces, and garnish with amazu ginger. It does not need to be dipped in soy sauce. ## Efforts for Preservation and Succession Sushi is served at sushi restaurants and retail stores throughout the prefecture, and is a popular daily staple. It is also popular among tourists as a souvenir of Osaka. Sushi Tsune, the originator of BATTERA, once closed its doors, but in 2016, the fourth generation of the family revived the restaurant. ## Ingredients - vinegared mackerel: 300g - rice: 2 1／2 cups - Shiroita konbu: 6g - vinegar: Less than 4 tbsp (54 ml) - sugar: 5 tbsp (45g) - salt: Less than 2 tsp (9g) - sweet vinegar ginger: 8g (8g) - Dashi Kombu (kelp): 10g ## Recipe 1. 1. Increase the amount of water in the rice by 10%. Add dashi kelp and soak the rice in water and cook normally. 2. 2. Mix vinegar (180 ml vinegar, 150 g sugar, and 30 g salt per 1.4 kg of rice), transfer the cooked rice to a rice drainer, pour the vinegar mixture over the rice, mix it as if cutting the rice, and cool quickly. 3. 3. Remove the skin from the mackerel, remove the inside bone, cut into thin strips, and separate the back and belly. 4. 4. Lay the leaf orchids on the bottom of the wooden frame, back side down, fill with rice, and press down with the top board. Remove from the wooden crate, wrap in vinegar-moistened shiroita-konbu, cut into pieces, and garnish with amazu ginger. ## Provider Information provider : ""A Taste of Japan, A Taste of Naniwa"" (Osaka Prefecture Dietary Improvement Liaison Council) ![Image](Not found)" "# Kujira no harihari nabe ｜ Our Regional Cuisines **Cuisine Name**: Kujira no harihari nabe **Region**: Our Regional Cuisines ## Main Lore Areas All over Osaka Prefecture ## Main Ingredients Used Whale meat, potherb mustard ## History, Origin, and Related Events This nabe combines whale meat, which was once a familiar food for the common people, and potherb mustard, which has been cultivated mainly in the Kansai region since ancient times. The whale soup stock is mixed with the potherb mustard and is very tasty. It is said to have originated at Tokuya, a whale restaurant established in 1967 in Sennichimae, Osaka, and has been loved by Osaka residents as a winter delicacy. It is said that the name ""hari-hari-nabe"" comes from the sound of hari-hari-hari when eating potherb mustard.Whale meat is now a luxury item, but when whaling was popular in Japan, it was one of the most inexpensive meats available and was a familiar source of protein for the common people. The proximity to Taiji in Wakayama Prefecture, one of the largest whaling bases in Japan, made the distribution of whale meat in Osaka very prosperous in the past, and a culinary culture using whale meat flourished. However, since the cessation of commercial whaling in the 1980s, whale meat has become difficult to obtain and is now increasingly substituted with other meats such as pork (commercial whaling will resume in 2019). ## Opportunities and Times of Eating Habits Because potherb mustard is in season in winter, and because it is a warming nabe dish, it is popular as a cold-weather meal. ## How to Eat Add plenty of potherb mustard and whale meat to the pot with bonito flakes and soy sauce, and bring to a boil. To enjoy the crispy texture of the potherb mustard, it is best to eat it when it is cooked quickly. You may add powdered sansho (Japanese pepper) or shichimi (seven spice) to taste. Ingredients and seasonings vary from household to household and from restaurant to restaurant. ## Efforts for Preservation and Succession Tokuya, which is said to be the originator of whale Harikari-nabe, has been promoting the appeal of whale food culture as an ancient Japanese food culture both domestically and internationally, but closed in 2019 when commercial whaling resumed after a 30-year interval.Even today, when whale meat is hard to come by, there are still restaurants scattered throughout the prefecture that offer whale dishes, and you can still taste whale hari-hari-nabe. Although not necessarily made with whale meat, hari hari nabe itself is widely known as a specialty of Osaka and is served at many restaurants and eaten by tourists. ## Ingredients - Whale meat (red meat): 400g - Potherb mustard (kyona): 800g - water: 6 cups - Shaved bonito: 60g - Seasoning A] Sake: 2／3 cup - Seasoning A] Soy sauce: 1／2 cup or more - Seasoning A] Sugar: 6 tbsp. - Seasoning A] Mirin: 2 tbsp. - ground ginger: as needed ## Recipe 1. 1. Cut potherb mustard into 4-5 cm lengths. 2. 2. Bring water to a boil, add shaved bonito, simmer over medium heat for 10 to 15 minutes while removing the roughness, and strain to make a thick broth. 3. 3. Bring 2 and [Seasoning A] to a boil and add whale meat. 4. 4. When 3 comes to a boil, add potherb mustard. 5. 5. When potherb mustard is quickly cooked, put it in a small bowl with whale meat and broth, and serve hot with grated ginger. （Serve hot with grated ginger. (You may sprinkle shichimi pepper or powdered Japanese pepper on top if you like.) ## Provider Information provider : ""Osaka's Local Cooking - Event Food and Tradition of Food Culture"" (Osaka Prefectural School Lunch Association) ![Image](Not found)" "# Bara zushi ｜ Our Regional Cuisines **Cuisine Name**: Bara zushi **Region**: Our Regional Cuisines ## Main Lore Areas All over Osaka Prefecture ## Main Ingredients Used rice, dried baby sardines, lotus root, carrots, dried tofu, dried shiitake mushrooms, burdock root, kinusaya (a type of perennial vine), eggs ## History, Origin, and Related Events Gomoku-zushi is made by chopping up ingredients such as conger eel and shiitake mushrooms and mixing them into sushi rice.According to one theory, bara-zushi originated in Okayama Prefecture, where the common people protested against the Edo period feudal lord's prohibition of ""one soup and one vegetable"" in order to be frugal and thrifty.In the Kanto region, sashimi and other ingredients are often placed on top of sushi rice and called ""chirashi-zushi,"" while in the Kansai region, finely chopped ingredients are mixed into sushi rice and called ""bara-zushi. Recipes vary from household to household, but sashimi is not an essential ingredient. Because it is easy to prepare and makes the dining table more colorful, it is a popular menu item for men and women of all ages.In Osaka, barazushi that is left over after being made in large quantities is steamed the next day and eaten as ""steamed zushi (hot zushi). This shows the wisdom of the people of Osaka, who enjoy leftovers. ## Opportunities and Times of Eating Habits It is a staple dish often prepared for celebrations, festivals, and other special occasions. It is eaten throughout the year regardless of the season. ## How to Eat Make sushi rice. Chop cooked vegetables, dried tofu, shiitake mushrooms, etc., mix them into the sushi rice, and serve in a bowl. Sprinkle with broiled egg and vinegared ginger or red ginger.It is also delicious with vinegared lotus root, chikuwa or deep-fried tofu as garnish. ## Efforts for Preservation and Succession In addition to being enjoyed as a daily meal at home, it is also served at sushi restaurants and other eateries throughout Osaka Prefecture. Ingredients, arrangement, seasoning, etc. are arranged in various ways. ## Ingredients - Sushi rice A] rice vinegar: 4 tbsp. - Sushi rice A] Sugar: 3 tbsp. - Sushi rice A] salt: 1 tsp. - Sushi rice A] Kelp tea: 1／2 tsp. - Ingredients] Shrimp and baby sardines: 100g - Ingredient B] Bonito stock: 1／2 cup - Ingredient B] light soy sauce: 1／2 tbsp. - Ingredient B] sugar: 1 tsp. - Ingredient B] salt: A pinch - Ingredient B] salt: A pinch - KANPYO (dried gourd): 10g - Carrot: 1／2 - Dried shiitake mushroom: 3 pieces - Koya-Tofu: 2 pieces - Boiled mushrooms: 100g - dried baby sardines: 2 tbsp. - Vinegar: 1 tsp - salt: 1 tsp - kinshi egg: As needed - decoration] red ginger: Appropriate amount - decoration] cucumber: 1／2 cucumber - decoration] Chopped nori (laver): As needed - Seasoning C] Kelp dashi: 1 cup - Seasoning C] Shiitake mushroom stock: 1 cup - Seasoning C] Light soy sauce: 1 tbsp. - Seasoning C] dark soy sauce: 1 tbsp. - Seasoning C] Sugar: 2 tbsp. - Seasoning C] Mirin (sweet cooking rice wine): 2 tsp. - Seasoning C] Sake: 2 tsp. ## Recipe 1. 1. Cook rice in a rice cooker with the amount of water for sushi rice. When rice is cooked, add vinegar [Sushi-rice A] and make sushi rice. 2. 2. Soak carrots and dried shiitake mushrooms in water and cut into 1 cm strips. 3. 3. Rub kanpyo with salt, rinse in cold water, and cut into 5mm pieces. 3. Soak koya-tofu in water, cut into 1 cm pieces, and then into smaller pieces (about 3 mm in width). Cut boiled bamboo shoots in the same way. 4. 4. Peel the shrimp and baby sardines and cook with the seasonings in [Ingredient B] until cooked through. They will curl up when cooked. 5. 5. Bring [Seasoning C] to a boil in a saucepan, add carrot, dried gourd, dried shiitake mushroom, dried tofu, and boiled bamboo shoots, and simmer until all liquid is absorbed. 6. 6. Soak the cooked baby sardines in vinegar. 7. 7. Cut the egg, red ginger and cucumber into thin strips. 8. 8. Add the ingredients from step 5 and the drained chirimenjako (dried baby sardines) to the sushi rice from step 1. 9. 9. Arrange 8 ingredients in a bowl and garnish with shrimp and baby sardines, egg, red ginger, cucumber, and chopped nori. ## Provider Information provider : Yumiko Yamanaka ![Image](Not found)" "# Jakogouko ｜ Our Regional Cuisines **Cuisine Name**: Jakogouko **Region**: Our Regional Cuisines ## Main Lore Areas Senshu area ## Main Ingredients Used Old pickled Senshu water eggplant, shrimp and baby sardines ## History, Origin, and Related Events This is a local dish made by soaking local specialty Senshu mizu-nasu in a bed of salted water, removing the salt, and cooking them with small prawns in a sweet and spicy sauce. In some areas, it is also called ""jako-nasu. It has long been eaten in the Senshu area in southern Osaka Prefecture.In the Senshu area, ""jako"" means shrimp jako (small shrimp) and ""kouko"" means pickles. Ebijako is a shrimp similar to shiba-ebi (small shrimp) caught in Osaka Bay, and is characterized by its ability to produce a good broth. The old pickles are made by soaking the eggplant in a highly salted bed of rice bran for two to three months to allow fermentation to continue. The flavor of the shrimp soaks into the eggplant and goes well with both rice and sake. It is also an excellent source of calcium and protein. ## Opportunities and Times of Eating Habits The old pickled eggplants picked in summer and soaked for several months are used, so the best time to eat it is from the end of summer to fall. ## How to Eat Cut the old pickled eggplant into bite-sized pieces, soak in water to remove salt, and boil in boiling water. Put the old pickled eggplant and boiled pickles in boiling soup stock, add soy sauce and mirin, and simmer slowly. Add a little sugar to taste. ## Efforts for Preservation and Succession Although opportunities to make jakogoko at home are decreasing due to changes in eating habits and lifestyles, it is still popular as a local dish unique to Osaka and Senshu. Local farms produce their own original jako-goko and sell it nationwide via the Internet. ## Ingredients - Old pickled Senshu water eggplant: 3 pieces - Clay ginger (shredded): to taste - Prawns and baby sardines (heads and tails removed): 100 g - [Seasoning A] Soy sauce: 2 tbsp. - [Seasoning A] Sake: 1 tbsp. or more - [Seasoning A] Mirin: 1 tbsp. or more - Dashi stock: 2 cups ## Recipe 1. 1. Cut the old pickled fountainhead eggplant in half lengthwise and divide each half into 4 pieces; soak in water for 2 to 3 hours. 2. 2. Bring a pot of water to a boil, add (1) and boil. Remove from cold water, soak in cold water until a little of the bran and saltiness remains, then drain in a colander and squeeze lightly. 3. 3. Put broth and seasoning A in a saucepan, bring to a boil, add ginger, prawns and eggplant, and simmer until most of the liquid is absorbed. ## Provider Information provider : Yumiko Yamanaka ![Image](Not found)" "# Senshumizunasu no asazuke ｜ Our Regional Cuisines **Cuisine Name**: Senshumizunasu no asazuke **Region**: Our Regional Cuisines ## Main Lore Areas Senshu area ## Main Ingredients Used Senshu water eggplant ## History, Origin, and Related Events Senshu mizu-nasu is a brand-name vegetable representative of the Senshu area, which stretches across southern Osaka. These eggplants are pickled in bran or pickling seasoning for a short period of time.Compared to other eggplants, Senshu mizu-nasu has a plump, rounded shape, and its skin is thin and soft. As its name suggests, the eggplant has so much moisture that water drips down when squeezed tightly, and it is characterized by its freshness with a hint of sweetness. It can be eaten raw as it has little acridity, but it is most often eaten as a pickle in a bed of salted rice bran or in a seasoning solution. The most popular type of pickled eggplant is asazuke, in which the freshness of the eggplant can be enjoyed.The Senshu area is blessed with moderate temperature and humidity near the sea, making it ideal for growing mizu-nasu, and it is said that mizu-nasu will not grow as well as mizu-asu grown in other areas. Mizunasu has been cultivated in the Senshu area since the early Edo period. Because of its thin skin, it is not suitable for transportation, and when made into pickles, the skin turns a dull brown color. Subsequently, the variety was improved, and a variety with a brightly colored skin appeared, making Senshu mizu nasu asazuke (pickled eggplant) widely known throughout the country. ## Opportunities and Times of Eating Habits It is said that farmers in the old days planted mizu-nasu in a corner of their fields to rehydrate themselves when thirsty between field work. Harvest time is from April to November, and the season is summer.Mizunasu pickles are eaten daily by local households. ## How to Eat Wash, drain, and marinate Senshu mizu-nasu in rice bran or pickling seasoning for a short period of time (one to several days). For best flavor and texture, cut off the hefty part of the eggplant, cut a slit in the eggplant, and split it lengthwise by hand. It can be served with bonito flakes, ground sesame seeds, soy sauce, etc., if desired. ## Efforts for Preservation and Succession In addition to being made and enjoyed at home, it is also sold at agricultural produce markets and pickle stores, and is widely popular as a local specialty of the Senshu area. ## Ingredients - Senshu Water Eggplant: 5 pcs. - salt: 2 tbsp. - bed of salted rice bran: Appropriate amount - [bed of salted rice bran] Rice bran: 4 kg (to be prepared for sterilization) - [bed of salted rice bran] Salt: 1.3gou - [bed of salted rice bran] Kelp tea: 2 tbsp. - [bed of salted rice bran] beer: 1 liter - [bed of salted rice bran] Cooling water: Appropriate amount - [bed of salted rice bran] Umami seasoning: 2 tbsp. - [bed of salted rice bran] chopped red pepper: 2 tbsp. - [bed of salted rice bran] Myouban: 1 tbsp. - [bed of salted rice bran] soil ginger: 1 sprig ## Recipe 1. 1. Wash and drain the eggplant. 2. 2. Rub salt evenly into the eggplant. 3. 3. Put the eggplants in a bed of salted rice bran. ## Provider Information provider : Yumiko Yamanaka ![Image](Not found)" "# Sansho no Tsukudani (Japanese Pepper simmered with soy sauce) ｜ Our Regional Cuisines **Cuisine Name**: Sansho no Tsukudani (Japanese Pepper simmered with soy sauce) **Region**: Our Regional Cuisines ## Main Lore Areas Yabu City Youka-cho Asakura (Asakura ‘Sansho’=Japanese Pepper), Kobe City (Arima ‘Sansho’=Japanese Pepper) ## Main Ingredients Used Asakura Sansho, Arima Sansho ## History, Origin, and Related Events Sansho (=Japanese Pepper) is a kind of spices and used in various Japanese cuisines as seasoning. It is said that Sansho was delivered from China in Heian Era (AD794-AD1192) and it was written in many historical records like ‘Gishi Wajinden’ or ‘Kojiki’. Currently Asakura Sansho is dominant in the market, and Arima Sansho can rarely be seen. Sansho is typically cooked as ‘Tsukudani’, simmered with soy sauce, sake and ‘Mirin’ (=sweet rice wine).Asakura Sansho is grown in Yabu City Youka-cho Asakura area. The tree doesn’t have thorns and bears bigger fruits with great fragrance. Its name came from the area grown and the name of powerful regional families in the area. People offered ‘sansho’ to the ‘Bakufu’ (samurai government) in Edo Period. (AD1603-AD1868) Many locals cooked ‘Sansho no Tsukudani’ with Asakura Sansho at home until around 1965, but many manufacturers have started selling one as the demand of spices has increased since around 1975. The dish won the best award at ‘Local specialty recommended by the municipality government’ section of the ‘Local Specialty of the Year’, competition supported by the Cabinet Office and the Ministry of Agriculture, Forestry and Fisheries of Japan, in 2017.Arima Sansho is grown in Arima area. Unlike Asakura Sansho, its brunches have sharp thorns. Its fruits have great fragrance and strong spicy flavor. There are many Japanese dishes named with ‘Arima’ using Arima Sansho, but actually Asakura Sansho is used in most of dishes. Local homes in Arima area kept food culture eating Arima Sansho until around 1965, but now it’s in danger of extinction. It can be because the locals who knew where Arima Sansho trees were didn’t tell anyone where to find ones, so no one could promote about the Sansho to outside of the area. In 2009, however, the project to revive the tradition of Arima Sansho was launched to walk in the Arima area to find wild Sansho trees. Local farmers started to grow Sansho in 2013, and the movement to prevail Arima Sansho is getting active. ## Opportunities and Times of Eating Habits Asakura Sansho is at its peak of harvest from mid-May to late May. The locals cook the dish during this time. Regarding Arima Sansho, there are three timings in a year to harvest; flowers in the early May, fruits in June and ripen fruits in July-August to make powder Sansho. ## How to Eat Boil seasonings like soy sauce, sake and ‘Mirin’ (=sweet rice wine). Add ‘Sansho’ (=Japanese pepper), then boil again and simmer until the liquid is almost gone. Served on top of cooked rice, or as a condiment for chilled tofu. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Field specialty product and shipping association in Yabu City collaborates with Osaka University to start ‘Revive our community project”, and develop and sell seasonings and miso using Asakura Sansho. ## Ingredients - Mizansho (=Unripe Japanese pepper): 500g - Soy sauce: 1cup (240g) - Sake: 1／2 cup (100g) - Mirin(=sweet rice wine): 3／4 cup (180g) - Sugar: If you add some sweetness ## Recipe 1. 1. [Pre-cook](1)Pick Sansho (=Japanese pepper) fruits with hand, then clean and rinse them. Boil the fruits with plenty of hot water. (About 15mins for young fruits, 30mins for old ones)(2)Soak them into cold water immediately. Keep soaking for a half day with changing water.(3)Drain them on a strainer, and remove liquid with cotton cloth or paper towel. You can divide the fruits into some portions and freeze them to cook whenever you want. (It tastes better than to freeze cooked one.) 2. 2. [How to cook](1)Put Sansho (=Japanese pepper) fruits and seasonings into a pan and heat. Take the lid out when boiling, then simmer a while with weak heat.(2)Warm over sometimes until the liquid is almost gone, and serve. Add sugar if you make it sweeter.How to freeze and storePut a pinch of salt into boiled water, then parboil Sansho fruits for 10 seconds. Drain well, then spread them on a strainer to cool down quickly. Divide into small portions and wrap with plastic wrap and freeze. You can use it for ‘Chirimen Sansho’ (=Dried small sardine with Japanese pepper simmered with soy sauce), simmered fish or salted kelp. ## Provider Information provider : Hyogo Prefecture Home Cooking Research Group (Makiko Katayose, Kaoru Sakamoto, Harumi Sakuda, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sachiko Honda) ![Image](Not found)" "# Kobe Beef Steak ｜ Our Regional Cuisines **Cuisine Name**: Kobe Beef Steak **Region**: Our Regional Cuisines ## Main Lore Areas Kobe ## Main Ingredients Used Kobe beef ## History, Origin, and Related Events ‘Kobe Beef Steak’, grilled beef on an iron plate flavored with salt and pepper and served with steak sauce or mustard, is famous overseas, too. Actually, however, there is no breed called ‘Kobe beef’. Kobe beef is actually ‘Tajima Ushi’, grown in Tajima Area in Hyogo Prefecture. We designate ‘Tajima Ushi’ beef as ‘Kobe Beef’ when ‘Tajima Ushi’ grown in Hyogo Prefecture was slaughtered at slaughtering centers in the prefecture and meets the strict standards. ‘Tajima Ushi’ was originally used for agricultural purposes in Tajima area, facing the Japan Sea. It became well-known as ‘Kobe Beef’ because Yokohama Port opened in 1859. Beef was originally imported for foreign visitors to Japan, but 30~40 of ‘Tajima Ushi’ was sold per one foreign ship at Kobe Port and sent to Yokohama Port as it wasn’t enough. ‘Tajima Ushi’ got favorable reputation among foreigners, then it became widespread as ‘Kobe Beef’. After Kobe Port was open, habit of eating beef started prevailing. In addition, there were many farms build in Yabu-gun Ueno-mura and Shitsumi-gun Ohzasa-mura to increase breeding the beef, and Toyooka City and Hyogo Prefecture supported it. ## Opportunities and Times of Eating Habits This is not a daily dish at home, but served as a special dish at restaurants. ## How to Eat Put beef tallow on an iron plate or pan. Fry garlic, then place beef. Season with salt and pepper and grill it. Enjoy the steak with sauce or mustard. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In 2015, ‘Kobe Beef’ and ‘Tajima Ushi’ were registered to ‘GI System’, which protects local products and food as an intellectual property. In addition, ‘Kobe Beef Gallery’ was open in 2019 to promote Kobe Beef. ## Ingredients - Kobe beef sirloin: 200g - Salt: As needed - Pepper: As needed - Mushrooms: As needed - Spinach: As needed - Onion: As needed - Carrot: As needed - Butter: As needed - [A] Sesame oil: 1／2 tsp. - [A] Canola oil: 1／2 tsp. - [To taste] Garlic chips: As needed - [To taste] ‘Ponzu’ (mixed with citrus juice and soy sauce), green onion: As needed - [To taste] Garlic sauce: As needed ## Recipe 1. 1. Cut off fat from the beef. Sprinkle salt and pepper on the both side of beef thoroughly for seasoning. Fry mushrooms and spinach with butter. Slice onions and soak them. Cut carrots into bite-size, then boil. 2. 2. Put the ingredient [A], then grill the fat from 1 with weak-middle heat. Place the beef onto the melted fat, then grill both side with weak-middle heat. 3. 3. Grill the side of meat. 4. 4. Cut the meat, then serve it with vegetables prepared in 1. Add garlic chips, ‘Ponzu’, salt, green onion, garlic sauce for flavor if you like. ## Provider Information provider : ‘Gyu-an’ ![Image](Not found)" "# Hamo Suki ｜ Our Regional Cuisines **Cuisine Name**: Hamo Suki **Region**: Our Regional Cuisines ## Main Lore Areas Awaji-Shima ## Main Ingredients Used Hamo (=Sea eel), onion ## History, Origin, and Related Events ‘Hamo Suki’ is a famous hotpot in Awaji Island and simmered sea ell and onion locally grown in Awaji Island with Dashi (=broth). ‘Hamo’ grown in Awaji Island has thin and soft skin because of muddy and soft seabed, and its meat quality is good with rich flavor due to the effect from Naruto Strait. It is one of the features of summer because it becomes fatty from early summer to prepare for bearing eggs in autumn. Onion in Awaji Island is the harvest season as well when Hamo is in season. Hamo’s simple flavor from juicy white meat and sweetness from local onion match great with dashi (=broth), and the combination of ingredients makes ‘Hamo Suki’ tasty.Fish caught in Awaji Island became available in the market in Osaka, Sakai, or Amagasaki although when there wasn’t effective method to keep fish cool, after Hideyoshi Toyotomi, Japanese samurai governor, opened the fish market in Osaka called ‘Zakoba’. People could deliver Hamo while it’s alive as it has strong vitality. As Osaka and Kyoto had been getting prosperous as a merchant city, many restaurants started to serve it. Hamo has been vital fish at ‘Gion Festival’ in Kyoto and ‘Tenjin Festival’ in Osaka until now. ## Opportunities and Times of Eating Habits It’s best to eat from early summer to autumn because it gets fattier for bearing eggs and grows to 70~80cm (27~31 inches) in length, 700~1000g in weight. ## How to Eat Pour ‘dashi’ (=broth) into a pan, then add sake, mirin (=sweet rice wine) and soy sauce. Add onion from Awaji Island and other vegetables. Cut bones of Hamo and chop into bite-size, then put into the pan to simmer. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Minami-Awaji City offers ‘Hamo Suki’ kit as a return gift for ‘Furusato Nouzei’ (Hometown Tax system), and has been working to develop new menu using Hamo to become ‘Sanctuary of Hamo’ to promote Hamo to younger generation. ## Ingredients - Hamo (=Sea eel): 1 - Onion: 2 - Shungiku: 1 bundle - Mitsuba: 1 bundle - Tofu: 1 - Soumen noodle: 2 bundles - [A] Kombu (=kelp): 20cm (8inches) - [A] Bonito flakes: 20g - [A] Water: 1L - [B] Soy sauce: 50ml - [B] Mirin (=sweet rice wine): 20ml - [B] Sake: 20ml ## Recipe 1. 1. Clear Hamo. Cut bones and chop into bite-size. 2. 2. Make broth with [A] and add [B] for flavor. 3. 3. Cut onion into half, then slice into 1cm (0.4 inch) thin of round cut. Divide Shungiku and Mitsuba bundles into three. Cut tofu. Boil Somen noodle until it gets al-dente. 4. 4. Pour broth into a clay pot. Put bones to add flavor to the broth. (Take it out from the pot later and eat.) 5. 5. Add onion, Shungiku, Mitsuba and tofu to the broth. Add Hamo once broth gets boiling. Ready to serve once the ingredients are cooked. 6. 6. Add Somen noodle once you finish the pot, then enjoy with broth. ## Provider Information provider : Hyogo Prefecture Izumi-kai ![Image](Not found)" "# Miso Dare Gyoza/ Miso Dumplings ｜ Our Regional Cuisines **Cuisine Name**: Miso Dare Gyoza/ Miso Dumplings **Region**: Our Regional Cuisines ## Main Lore Areas Kobe City ## Main Ingredients Used Pork, beef, Napa cabbage, Cabbage, Garlic chives, Green onions ## History, Origin, and Related Events In Kobe, it is common to eat ""miso-dare gyoza,"" which are pan-fried dumplings served with a miso-based sauce consisting of vinegar, soy sauce, and chili oil. Before World War II, among Japanese residents who lived in Manchuria, pan-fried gyoza was preferred over boiled ones which are similar to Chinese water dumplings. Many families in Kobe used to eat pan-fried gyoza with miso sauce due to nostalgia for their hometown. After the war, a man who had returned from Manchuria opened a restaurant in Shin-Kaihoku, Kobe, serving pan-fried gyoza with miso sauce. This became popular among returnees, spreading to other eateries. The original gyoza at the restaurant called ""Gyoza En,"" considered the origin of miso-dare gyoza, uses a filling made from Kobe pork with a hint of Kobe beef. It is served with the restaurant's original miso sauce. In 2014, it was selected as a ""Five-Star Hyogo"" product, recognized by the prefecture for embodying both the regional characteristics and innovation of the Hyogo Five Countries. ## Opportunities and Times of Eating Habits As the main ingredient, Chinese cabbage, is in season during the winter, gyoza is considered especially delicious during this season. People make gyoza at home and enjoy them with a miso-based sauce. Additionally, many ramen and Chinese restaurants in the city provide miso sauce for dipping gyoza. Throughout the year, gyoza is enjoyed not only as a regular meal but also as a convenient and popular snack with drinks. ## How to Eat Enjoy the grilled gyoza by dipping them into a miso-based sauce. The miso sauce is made by combining miso with sugar, soy sauce, sake, and optionally, chili oil or garlic soy sauce, vinegar, and other ingredients. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)To make it easy for home cooking, pre-packaged miso sauce for gyoza is available. Gyoza has gained attention as a B-class gourmet (Popular street food) and has been featured in various media, including television. ## Ingredients - Gyoza (Pan-fried Dumplings): 20 - Miso: 3 tbsp. - Soy sauce: 3 tbsp. - Vinegar: 3 tbsp. - Sugar: 3 tsp. - Chili oil: 3 tsp. ## Recipe 1. 1. Mix miso, soy sauce, vinegar, sugar, and chili oil to make miso sauce. 2. 2. Pan-fry the gyoza and enjoy them with the miso sauce. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Kajiya Nabe ｜ Our Regional Cuisines **Cuisine Name**: Kajiya Nabe **Region**: Our Regional Cuisines ## Main Lore Areas Miki City ## Main Ingredients Used Octopus, Eggplant ## History, Origin, and Related Events Miki City, known as the birthplace of metalworking in Japan, has its origins dating back approximately 1,500 years. The town has produced skilled craftsmen alongside the development of blacksmithing. ""Kajiya-nabe"" (blacksmith's hot pot) is said to have been favored by blacksmiths to boost their energy during the summer. During the Meiji and Taisho eras, it originated when itinerant merchants came to the village, selling octopus caught off the coast of Akashi and eggplants in season, which were then simmered in dashi and soy sauce. It was appreciated for cooling the overheated bodies of the artisans who worked with fire. While it fell out of favor for a time, around 1990, it was reevaluated as a regional specialty and became available for consumption in the city, although it is not currently offered in restaurants. ## Opportunities and Times of Eating Habits The peak season for the main ingredient of ""Kajiya-nabe,"" which is octopus, is from June to August. Particularly, late July is considered to have the best flavor as the octopuses are gathering strength and nutrients in preparation for spawning. ## How to Eat Combine dashi (Japanese soup stock), mirin(sweet rice sake), sake, soy sauce, and sugar to create a simmering broth. Once it comes to a boil, add octopus and eggplant, then simmer until cooked through. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)At Michi-no-Eki Miki, they offer ""Kajiya Nabe Gourmet,"" an adaptation of Kajiya Nabe featuring dishes like Sukiyaki-style, Kajiya Nabe Tendon, and Kajiya Nabe Curry. ## Ingredients - Octopus: 1／2 - Eggplant: 4 - [Warishita(Soup Soy Sauce)] Soy sauce: 100cc - [Warishita(Soup Soy Sauce)] Water: 100cc - [Warishita(Soup Soy Sauce)] Mirin(sweet rice sake): 150cc - [Warishita(Soup Soy Sauce)] Sugar: 4-5 tbsp. ## Recipe 1. 1. Cut the octopus into bite-sized pieces. (If using raw octopus, place in boiling water to cook first and reserve 100c boiled water for the broth instead of regular water listed above.) 2. 2. Cut the eggplant into small pieces. 3. 3. Once the mixed ingredients come to a boil, add the octopus and eggplant. Simmer over medium heat. ## Provider Information provider : Izumi Association in Hyogo Prefecture ![Image](Not found)" "# Kasu-jiru (Soup with a sake lees base) ｜ Our Regional Cuisines **Cuisine Name**: Kasu-jiru (Soup with a sake lees base) **Region**: Our Regional Cuisines ## Main Lore Areas All areas in the prefecture ## Main Ingredients Used Sake lees, daikon radish, carrots, taro, burdock root, deep-fried tofu, konjac, etc. ## History, Origin, and Related Events “Kasu-jiru” is a local dish which consists of daikon radish, carrots, burdock root, konjac, and other ingredients simmered in sake lees, a byproduct of sake brewing process. Fish, such as salmon, yellowtail, and mackerel are also sometimes added to this dish. Sake lees are often consumed in mountainous areas during the cold winter months. People who work in sake brewing areas bring sake lees back home as a souvenir. Hyogo Prefecture is the largest producer of sake in Japan, with the Nada-Gogo area accounting for around 30% of the country's sake production and more than 60% of the nation's cultivation of Yamada-Nishiki, the king of sake rice. The history of sake in Japan is long, with the Harimakuni Fudoki, written 1,300 years ago, mentioning sake made with rice koji. Sake lees have also been used since the Heian period as a way to preserve fish and vegetables. Sake lees are rich in yeast, protein, vitamins, and minerals, making them a nourishing food. The custom of eating kasu-jiru on January 20, the last day of the New Year celebration, involves making broth from the heads and bones of salmon and amberjack, which were eaten during the New Year, and simmering them with sake lees and vegetables to celebrate the end of the season. ## Opportunities and Times of Eating Habits In addition to being eaten during the last day of the New Year celebration on January 20, sake lees also appear on the dinner table during the cold winter months as a nourishing and warming meal. ## How to Eat Various vegetables, including daikon radish, burdock root, and carrot, are simmered in broth with deep-fried tofu and seasoned with miso and sake lees. Salmon, yellowtail, mackerel, and konjac can also be added for extra flavor. ## Efforts for Preservation and Succession In addition to being eaten at home, kasu-jiru is also served as a school lunch menu item. A freeze-dried version of kasu-jiru is sold by Hakusetsu Shokuhin and has been selected as one of “the Five-Star Hyogo products”. ## Ingredients - Daikon radish: 40g - Carrot: 20g - Burdock root: 20g - Taro: 2 or 3 pieces - Konjac: 1／2 - Deep-fried tofu: 1 piece - Sake lees: 40g - Miso: 2 tbsp. - Boiled dried fish: As much as you like - Green onion: 1 - Salmon or salted mackerel may be added.: ## Recipe 1. 1. Make soup stock with dried sardines. Cut daikon radish, carrot, burdock, taro, deep-fried tofu, and konjac into thin squares and simmer together. 2. 2. Dissolve sake lees in the soup and season with miso. Finally, sprinkle finely chopped green onion. ## Provider Information provider : Mikata-gun Lifestyle Research Group Liaison Council ![Image](Not found)" "# Tofumeshi (Tofu and Rice) ｜ Our Regional Cuisines **Cuisine Name**: Tofumeshi (Tofu and Rice) **Region**: Our Regional Cuisines ## Main Lore Areas Oyama district of Tamba-Sasayama ## Main Ingredients Used Tofu, rice, mackerel (boiled in water and canned), burdock root, carrots, deep-fried tofu ## History, Origin, and Related Events The dish is called ""tofumeshi (tofu and rice),"" in which ingredients such as boiled tofu, carrots, burdock root, and mackerel boiled in water are fried and mixed with freshly cooked rice. It is a regional dish handed down from about 120 years ago in the Oyama district of Tamba-Sasayama. During gatherings in the region, preparing food for a crowd of people was no laughing matter, so it was suggested that seniors should prepare something by mixing side dishes with rice. It is said that the dish was born out of that suggestion. Regardless of being a village in a mountain valley, the village had mackerel. The reason the village had mackerel was that it obtained mackerel pickled in salt. It obtained mackerel pickled in salt because one of the ""mackerel highways,"" which were routes to transport fish such as mackerel from Wakasa Bay to Kyoto, led to this region.During the slack season for farmers in the Tamba district beginning in the middle of the Edo period, many seasonal brewers would go to the sake breweries in Nada to work away from home. It is said that when those brewers would depart, tofumeshi (tofu and rice) would be packed in the box lunches that hung from their waists. ## Opportunities and Times of Eating Habits The dish is prepared for and served at athletic meets, important ceremonial occasions, and gatherings in the district. ## How to Eat Use canned mackerel boiled in water, which you can easily use, not raw mackerel. Fry ingredients such as carrots, burdock root, deep-fried tofu, and boiled tofu. Season them with a soy sauce base. Place them over freshly cooked rice. Let everything steam. Then mix everything together. ## Efforts for Preservation and Succession The dish is served as a set meal at the restaurant at Shin Tambaso, an accommodation facility in the city. The ingredients of “tofumeshi” in sealed plastic pouches are sold at stores. Also, the dish is served as a school lunch. ## Ingredients - Rice: 2 go (1 go = 0.18 liters) - Firm tofu (hardened): 200g - Burdock root: 80g - Carrots: 30g - Deep-fried tofu: 20g - Canned mackerel boiled in water: 80g - Oil: 1 tsp. - Soy sauce: 2 tbsp. - Sake: 1 tsp. ## Recipe 1. 1. Wash the rice. Cook it with your usual amount of water. 2. 2. Boil the firm tofu really well (about 40 minutes). Drain it in a colander. 3. 3. Cut the carrots lengthwise into 3-centimeter strips. Shave off the skin of the burdock root, shave the root into slivers, soak the slivers in water, remove the scum, and drain the water. Cut the deep-fried tofu lengthwise into 3-centimeter strips. 4. 4. Pour oil into a pot and heat it. Put the burdock root, the carrots, and the deep-fried tofu into the pot in that order. Fry the ingredients. 5. 5. When the vegetables become tender, add the tofu from #2 and the canned mackerel. Fry the tofu while smashing it (try not to smash it into small bits). Season with soy sauce and sake. Simmer after frying until the broth is used up. 6. 6. When the rice is cooked, place the ingredients from #5 on top of the rice and cover the pot with a lid. After steaming the contents for about 15 ~ 20 minutes, mix them together. ## Provider Information provider : Tamba-Sasayama Izumikai and Tamba-Sasayama ![Image](Not found)" "# Saba-zushi (Mackerel sushi) ｜ Our Regional Cuisines **Cuisine Name**: Saba-zushi (Mackerel sushi) **Region**: Our Regional Cuisines ## Main Lore Areas All areas ## Main Ingredients Used Mackerel, rice ## History, Origin, and Related Events Saba-zushi is a traditional Japanese dish made from salted mackerel that has been pickled in vinegar. It can be served in various forms, such as sugata-zushi, bo-zushi and nigiri-zushi. Sugata-zushi is shaped like a mackerel, with its head and tail left intact. Bo-zushi, on the other hand, is prepared by removing the head and tail of the half-salted mackerel, then vinegaring it and placing it on vinegared rice before wrapping it in a bamboo skin.Before refrigeration technology was developed, fish caught in Wakasa Bay were transported inland to Kyoto, following what were commonly known as “saba kaido,” or mackerel routes. For instance, the mackerel highway to the west led to Tamba Sasayama, where the salted mackerel would reach its optimal saltiness level by the time it arrived. This mackerel was then used to make saba-zushi, a type of sushi. During autumn festivals, the tradition of bo-zushi is passed down from generation to generation. Bo-zushi is made with rice cooked with fresh rice, topped with vinegared salted mackerel, and wrapped in a bamboo skin to celebrate the harvest. ## Opportunities and Times of Eating Habits Bo-zushi is typically served during special occasions like autumn festivals. However, for events like ""Sanaburi,"" a celebration after rice planting is completed, and other similar occasions, nigiri-zushi is a more common choice. It is made by slicing vinegared mackerel into thin strips and placing them on top. ## How to Eat To make nigiri-zushi, the mackerel is prepared with its head and tail left on. It is then opened and sealed in vinegar before being placed on top of rice. To make bo-zushi, the head and tail are removed and the mackerel is cut into five pieces which are then tied together with vinegar. The pieces are placed on top of sushi rice and wrapped in bamboo bark. Once complete, it is cut into pieces and served. To make nigiri-zushi, the mackerel is shredded into bite-sized pieces, placed on top of vinegared rice, and then shaped into bite-sized pieces. ## Efforts for Preservation and Succession During festivals and other occasions, Saba-zushi is prepared at home and also available at restaurants and grocery stores, with each family passing on their unique recipe to their children. ## Ingredients - Salted mackerel (for autumn festival): 2 - Rice vinegar: 2 cups (400cc) - Sugar: 3 tbsp. - Salt: 1 tsp. - Rice: 2 cups (2.5 kg) - Water: 2.2 cups - Rice vinegar: 2 1／2 tbsp. - Sugar: 1 tbsp. - Salt: 1 tsp. ## Recipe 1. 1. Soak the salted mackerel in water overnight to remove excess salt. 2. 2. Remove the thin skin from the surface of the fish. 3. 3. Remove the bones, fins, and small bones. You can use a hair remover to get rid of the small bones. 4. 4. Soak the fish in vinegar for half a day to a full day. 5. 5. Prepare sushi rice. Mix vinegar into the warm rice and let it cool. Make rice balls about the length of the fish and gently press the rice into a tight ball so it doesn't fall apart. 6. 6. Put the mackerel on the rice ball and press down firmly. If you want to gift-wrap the sushi, you can wrap it in a bamboo skin. ## Provider Information provider : Hyogo Home Cooking Research Group (Makiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sachiko Honda), Yoshiko Murata ![Image](Not found)" "# Izushi Sara Soba ｜ Our Regional Cuisines **Cuisine Name**: Izushi Sara Soba **Region**: Our Regional Cuisines ## Main Lore Areas Izushi Town, Toyooka City, Hyogo Prefecture ## Main Ingredients Used Soba flour, wheat flour ## History, Origin, and Related Events Izushi Sara Soba is a local dish of Izushi Town, Toyooka City, where several pieces of soba are served on small white porcelain plates with sauce and condiments in a small sake cup. 5 pieces of soba are one serving. Locals say that a serving of soba is equal to the height of a pair of chopsticks held up by an adult male.It began in 1706, when Masaaki Sengoku, a feudal lord from Ueda in Shinshu (Nagano Prefecture), brought a soba craftsman with him. New techniques were added to the soba-making techniques that had existed before that time, and for more than 300 years since then, soba has developed through the training of craftspeople while making improvements. Izushi soba is made using the traditional method of freshly ground, freshly beaten, and freshly boiled soba. The small dish on which the soba is served is approximately 13 cm in diameter and is said to have originated around the end of the Edo period when soba was served in a small, shallow, handmade salt dish for easy portability when served at food stalls. Later, white porcelain from Izushi ware came to be used. ## Opportunities and Times of Eating Habits It is eaten regardless of the season. There are about 40 restaurants serving Izushi Sara Soba in the town (as of 2021), and it is readily available. ## How to Eat Served on a small plate about 13 cm in diameter, the soba is dipped in sauce poured from a small sake cup into a soba cup and dipped in egg, yam, green onion, grated radish, wasabi, and other condiments. ## Efforts for Preservation and Succession Locally produced soba has been certified as “Hyogo Safe Brand Food” by Hyogo Prefecture and as “Stork Dance” by Toyooka City.The Izushi Sara Soba Cooperative Association has registered Izushi Sara Soba and Izushi Soba as regional collective trademarks and holds a New Soba Festival every November. In April each year, the Izushi Soba Eating Contest is held by the Tajima-no-kuni Izushi Kankyo Kyokai (Tajima Country Izushi Tourist Association). In addition, the Izushi Machizukuri Public Corporation sells products that allow visitors to compare soba at three of the town's soba stores and experience soba making. ## Ingredients - Izushi Soba Noodles: To taste - [Condiments] Dried grated radish, chopped green onion, horseradish, grated yam, egg, and other spices: To taste - Soba sauce: To taste ## Recipe 1. 1. Boil soba in plenty of hot water. 2. 2. Pour the soy sauce into a buckwheat noodle cup and add the sauce and the condiments. 3. 3. Dip the soba into the sauce and eat. ## Provider Information provider : Recipe provided by: Izushi Sara Soba Cooperative Association ![Image](Not found)" "# Boiled Snow Crab ｜ Our Regional Cuisines **Cuisine Name**: Boiled Snow Crab **Region**: Our Regional Cuisines ## Main Lore Areas Tajima area (Shin Onsen Town, Kami Town, Toyooka City) ## Main Ingredients Used Matsuba crab (snow crab) ## History, Origin, and Related Events Snow crab is called “Matsuba Crab” in the San'in region and “Echizen Crab” in the Hokuriku region. Matsuba Crab is a specialty of the Tajima region facing the Sea of Japan and is characterized by its freshly boiled meat that is flaky but still has the slight sweetness of crab even when cold. Some people believe that the crab is called Matsuba Crab because pine needles were used as fuel when boiling the crab, or because the crab meat spreads out like pine needles when dipped in water. The crab fishing season is from November to March, and the crab is landed at five fishing ports, including Hamasaka Fishing Port at the northwestern tip of the prefecture, which boasts one of the highest catches in Japan. However, the catch of snow crab was at its peak around 1965 and then declined sharply in the late 1960s due to overfishing as fishing boats became larger and fishing methods developed. In recent years, in order to protect the resource, the fishery has been adjusted so that the catch can continue until the end of the fishing season while strengthening voluntary regulations such as shortening the fishing season and limiting the catch. ## Opportunities and Times of Eating Habits The season is from November to March when the fishing season is open.While it is also eaten at home, there are restaurants that serve crab sashimi, crab sukiyaki, crab nabe, and crab stew. ## How to Eat When selecting crabs, they should be heavy and hard-shelled when held in the hand.Boil it in plenty of water, remove the meat, and eat it while marinated in vinegar and soy sauce. It is also widely used in dishes such as crab cooked with rice, porridge, miso soup, and croquettes. ## Efforts for Preservation and Succession When the crab fishing season opens, the Hamasaka Fishing Port Seri Market holds a Crab Festival, selling Matsuba crab and other crab dishes, and distributing free crab soup. In addition, JR West Japan operates a special train service called the crab-crab train from Keihanshin and San'in regions to the Tajima area during the season, which has been very popular every year.As for securing future resources, “the Kinosaki Marine World” is taking on the challenge of a project to raise snow crabs from eggs. ## Ingredients - Matsuba crab: 1 - Water: To taste - Salt: To taste ## Recipe 1. 1. Wash the crab thoroughly. 2. 2. Prepare a large pot that can hold the whole crab. 3. 3. Fill the pot with enough water to cover the crab and add salt to a level slightly lighter than seawater (about 3%). 4. 4. When the water comes to a boil, put the whole crab in the pot with the belly up (shell down). 5. 5. When the water comes to a boil again, reduce the heat and boil the crab for 18-25 minutes with the lid on. 6. 6. After boiling, drain in a colander. ## Provider Information provider : Recipe provided by: Shin Onsen Town ![Image](Not found)" "# Banshu Hand-pulled Somen (thin wheat noodles) ｜ Our Regional Cuisines **Cuisine Name**: Banshu Hand-pulled Somen (thin wheat noodles) **Region**: Our Regional Cuisines ## Main Lore Areas Harima area ## Main Ingredients Used Wheat, salt, water ## History, Origin, and Related Events Ibo No Ito, a Banshu soumen characterized by its firm, crisp texture and resistance to boil-through, is a specialty of the Harima region.The history of soumen in Japan dates back to the Nara period when Japanese envoys to the Tang Dynasty brought back from China a sweet called sakubei, from which soumen was derived. The connection with soumen in the Banshu area of Hyogo Prefecture can be seen in an ancient document from Ikaruga Temple (Taishi Town, Ibo-gun), which mentions soumen in a clause dated 1418 (Oei 25). It was during the Edo period that soumen production came into full swing, and was encouraged as a permitted industry by the Tatsuno clan during the Anei era (1771-1780). During the Bunka era (1804-1818), the Tatsuno clan began to protect and foster the product. Ibo No Ito flourished as a traditional industry in the Banshu region, thanks to the availability of wheat (wheat harvested in the Banshu Plain), water (the clear waters of the Ibo River), and salt (salt from Ako), which were important conditions for making soumen, and also as it became a side business during the winter farm-closing season. Ibo No Ito is classified into seven grades according to the season when it is made, the type of flour used, and the fineness of the noodles, and is widely used for everything from everyday household items to luxury gifts. ## Opportunities and Times of Eating Habits Ibo No Ito is produced from October to April of the following year, but it is eaten at home all year round, served cold with cold soup in summer and warm with hot soup in winter.The cut-off part of the soumen that comes out of the production process is called “bachi” because its shape resembles a bachi (plectrum) of a shamisen (a three-stringed Japanese instrument), and it has more firmness, stickiness, and saltiness than soumen. It is eaten at home or in school lunches as bachi soup, which is made by boiling miso soup and adding bachi as it is, or simmering it with vegetables. ## How to Eat “The bachi” used in “bachi soup” can be used directly in soup stock without boiling it, so it is easily prepared at home. Cut radish and carrots into strips, cut taro into bite-size pieces, and boil them quickly. Then cut the fried tofu into bite-size pieces, add all the cut ingredients into the broth, and simmer. Just before turning off the heat, add “the bachi” and soy sauce to taste. Because “the bachi” is very salty, season the broth lightly and adjust the seasoning after adding “the bachi”. ## Efforts for Preservation and Succession In 1997, the Hyogo Hand-pulled Soumen Cooperative Association opened the Ibo No Ito Museum “Soumen no Sato”, where visitors can learn about the history and production process of soumen noodles. It also solicits recipes for soumen noodle ideas and publishes them on its website and in catalogs.In addition, every year the Tatsuno City Board of Education holds a “Soumen Making Experience” for elementary school students in the city. ## Ingredients - Soumen bachi: 10g - [Miso soup] Soup stock: 300g - [Miso soup] Pumpkin: 50g - [Miso soup] Thinly sliced fish cake: 5g - [Miso soup] Miso paste: 16g ## Recipe 1. 1. Make miso soup. 2. 2. Put soumen bachi directly into the miso soup pot and simmer until soft. ## Provider Information provider : Recipe provided by : Hyogo Home Cooking Research Group (Makiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sawako Honda) ![Image](Not found)" "# Tamba black soybean rice ｜ Our Regional Cuisines **Cuisine Name**: Tamba black soybean rice **Region**: Our Regional Cuisines ## Main Lore Areas Tamba Sasayama City ## Main Ingredients Used Tamba black soybeans (dried), rice ## History, Origin, and Related Events Black soybeans from Tamba Sasayama are said to be of the highest quality among black soybeans, with large grains and high sugar content due to the clayey, fertile soil of the region and the intense temperature difference between day and night. They are characterized by their large size, slightly sweet taste, and the skin is difficult to tear. Farmers cultivated black soybeans for shipping and for their own consumption using the paths in the rice paddies. The black soybeans are grown along these paths and those that could not be shipped were used to make snacks for children and a feast at rice planting time.The black soybean rice was offered to the god of rice paddies during the “sabiraki” (early opening of rice seedlings) ceremony (an event to pray for the growth of seedlings) held in June. Freshly cooked black soybean rice is rolled up like a rice ball, wrapped in a magnolia leaf, and offered to the altar. The fragrance of the magnolia leaves and chestnut trees repels insects, so the ritual is said to be a wish that the rice would grow without insects. ## Opportunities and Times of Eating Habits In the old days, freshly cooked black soybean rice was rolled up and wrapped in a magnolia leaf and offered to the family altar and rice paddies during “sabiraki”, an event held in June to pray to the god of rice fields for the growth of rice seedlings. Although this custom is dying out, black bean rice is still cooked during rice planting, celebrations, and Buddhist memorial services. ## How to Eat Soak the black soybeans in water overnight, then combine the soaking liquid and water to the normal level and let stand for at least 30 minutes. Just before cooking, mix salt and sake to taste, and cook the rice with the black soybeans on top. When the rice is done, the pigment of the black soybeans will dissolve into the rice, giving it a slightly purplish color. Alternatively, instead of soaking the black soybeans in water, you can fry them in an iron frying pan or place them on a heatproof plate and cook them in a microwave oven for about 3 minutes (the recommended cooking time is until the skin of the beans cracks and you can taste the aroma of one bean).The cooked black bean rice is sometimes mixed with vinegar and served as pink-colored black bean sushi. On special occasions, the rice is steamed white and eaten as “shiro-mushi” (white steamed rice). ## Efforts for Preservation and Succession At elementary, junior high, and senior high schools, black soybeans are harvested for hands-on experience, black bean rice is cooked in nutrition education classes and is also served in school lunches. They are also served in school lunches. ## Ingredients - Rice: 2 cups - Black soybeans: 40g - Dried plum: 1 - Sake: 2 tablespoons - Water: To taste ## Recipe 1. 1. Dry-roast black soybeans over low heat until the surface wrinkles. 2. 2. Remove the seeds from the dried plums and chop them with a knife. 3. 3. Add the black beans, pickled plums, and sake to the washed rice, and cook with an appropriate amount of water. 4. 4. When the rice is finished cooking, break it into small pieces. ## Provider Information provider : Recipe provided by: Hyogo Home Cooking Research Group (Makiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sawako Honda) ![Image](Not found)" "# Himeji oden ｜ Our Regional Cuisines **Cuisine Name**: Himeji oden **Region**: Our Regional Cuisines ## Main Lore Areas Himeji City and its vicinity ## Main Ingredients Used Radish, a kelp knot, chikuwa (a tube-shaped fish cake paste), konjac, konjac noodle, boiled egg, tempura burdock, hiraten, etc. ## History, Origin, and Related Events Oden is generally served with mustard, but “Himeji Oden” is served with or without ginger soy sauce. This is the characteristic of Himeji oden, a local dish of Himeji.In Himeji, there are two types of oden: one with a thick, sweet flavor called Kanto nimono, and the other with a lighter flavor, but both are called “Himeji oden” when ginger soy sauce is used. Ginger soy sauce is made by adding grated ginger to soy sauce, and Himeji was originally a producer of ginger and soy sauce. The area around Himeji is also a major producer of soy sauce, which may have contributed to the custom of using ginger soy sauce in oden. The name “Himeji Oden” was coined in 2006 by a group of volunteers involved in the “Himeji Food for Town Revitalization” campaign, who named the dish “Himeji Oden”. It is now widely known as a local delicacy, and many tourists visit Himeji for its oden. ## Opportunities and Times of Eating Habits Oden is usually prepared and eaten at home, but it is also eaten on festive occasions such as autumn festivals and framework-raising ceremonies. There is also a unique way of eating oden at home, where the leftover oden ingredients are chopped up and added to okonomiyaki. ## How to Eat In addition to the beef tendon, each household prepares its own oden ingredients, such as radish, egg, konjac, and chikuwa. The beef tendon is boiled and rinsed, and the radish and konjac are also boiled, then simmered in oden broth, a combination of soup stock, soy sauce, and mirin, for about one hour. When ready, pour ginger soy sauce over the beef or mix ginger soy sauce with oden soup stock and eat while dipping. ## Efforts for Preservation and Succession After being named Himeji Oden in 2006 as part of the “Himeji Food for Town Revitalization” activity, the “Himeji Oden Promotion Committee” was established to promote Himeji Oden and its activities. Currently, more than 100 restaurants in the city offer Himeji Oden (as of 2021), and it also appears in school lunches. In 2019, Himeji Food Expo (hosted by Himeji Food Culture Association) was held, and “Himeji Oden” was also featured at a stall. ## Ingredients - [Oden] Radish: 400g - [Oden] Potatoes: 200g - [Oden] Boiled eggs: 4 - [Oden] Tempura burdock: 4 - [Oden] Pieces of chikuwa: 2 - [Oden] Hiraten: 4 - [Oden] Thick deep-fried tofu: 4 - [Oden] Konjac: 1／2 slice - [Oden] Other oden ingredients of your choice (beef tendon, fried fish balls, etc.) as you like: - [Oden] Oden soup stock: 800-1000ml - [Oden] Soy sauce: 60ml - [Oden] Mirin: 30 ml - [Oden] Sake: 15ml - [Ginger Soy Sauce] Grated ginger: To taste - [Ginger Soy Sauce] Soy sauce: To taste ## Recipe 1. 1. Preparation of Oden SeedsCut radish into 3cm-thick slices and boil in rice water.Cut konjac into triangular pieces and boil them.Peel potatoes and soak them in water.Pour boiling water over tempura burdock, hiraten, and deep-fried tofu.Cut chikuwa in half diagonally.Make boiled egg and peel. 2. 2. Add soy sauce, mirin, and sake to dashi broth and cook radish, konjac, and potatoes. When the potatoes are moderately cooked, add the burdock root tempura, hiraten, deep-fried tofu, chikuwa, and boiled egg and bring to a simmer. 3. 3. Serve the oden in a bowl and garnish with soy sauce and grated ginger in a small dish. ## Provider Information provider : Recipe provided by: Hyogo Home Cooking Research Group (Makiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sawako Honda) ![Image](Not found)" "# Chobo jiru ｜ Our Regional Cuisines **Cuisine Name**: Chobo jiru **Region**: Our Regional Cuisines ## Main Lore Areas Awaji Island ## Main Ingredients Used Sasage beans, zuki beans, glutinous rice flour ## History, Origin, and Related Events Chobo-jiru is a traditional local dish of Awaji Island that has been served since the Edo period (1603-1868). It consists of dumplings, common beans, and zuki beans in a thick broth. It looks similar to oshiruko (sweet bean soup), but it is not sweet. The dumplings made of sugar beans and glutinous rice flour are highly nutritious, and the zuiki is said to purge old blood and cleanse the blood. It was customary for mothers to make this dish for their daughters to restore their strength after childbirth, saying, ""I feed it to my wife to improve her milk supply after childbirth. They would make a lot of it in a pot and serve it to relatives and neighbors who gathered to celebrate the birth. It is also customary to make chobojiru at the time of a child's shrine visit and distribute it to relatives and acquaintances.The name ""chobo soup"" comes from the wish that the child will have a cute chobo mouth. The dumplings in the soup are either hollowed out in the middle or rounded if the baby is a girl, or pointed if the baby is a boy. If it is a boy, the dumplings should be pointed. This is to wish for the healthy growth of the child. ## Opportunities and Times of Eating Habits The mothers make dumplings for women who have just given birth, and serve them to relatives and neighbors. It is also made at the time of the child's shrine visit and distributed to relatives and acquaintances. ## How to Eat Dumplings made from glutinous rice flour, white beans, and taro stems called ""zuiki"" are added to dashi broth, simmered, and miso is added. ## Efforts for Preservation and Succession At the Awaji Agriculture, Forestry, and Fisheries Festival held every year on January 15, handmade chobo soup is served by the JA Women's Association and women of the Lifestyle Research Group (in 2020, chobo soup sets will be distributed).Some restaurants in the city also serve it. Chobo soup also appears once a year on the school lunch menu. ## Ingredients - sasage beans: 160g (1 cup) - Water (for sasage beans): 3 cups x 2 - Zuiki (dried): 20g (1 cup) - Glutinous rice flour: 50g - Water (for glutinous rice flour): About 50cc - Dashi stock: 700cc - Miso paste: 80g - Hana-katsuo (dried bonito): As needed ## Recipe 1. 1. Wash whiskers well, soak in 3 cups of water for about 3 hours, then bring to a boil, drain and remove scum. 2. 2. Add 3 cups of water to 1 and boil to soften, then drain. 3. 3. Wash and soak the watermelon in lukewarm water, cut into 1 cm lengths. Boil, drain well, remove from heat, and squeeze. 4. 4. Make ""chobo (dango). Add water to glutinous rice flour a little at a time and knead. When the mixture is the consistency of earlobes, roll out into a stick, cut into 1.5 cm lengths, and shape into a bale. 5. 5. Put the dashi broth on the fire, add the white beans and tsuiki, and when they become soft, add the dashi broth. 6. 6. When the dumplings float to the surface, dissolve in miso. 7. 7. Serve in bowls and sprinkle with hana-katsuo (dried bonito). ## Provider Information provider : Awaji City Health Promotion Division ![Image](Not found)" "# Katsumeshi ｜ Our Regional Cuisines **Cuisine Name**: Katsumeshi **Region**: Our Regional Cuisines ## Main Lore Areas Kakogawa City and surrounding areas ## Main Ingredients Used Beef, cabbage, rice ## History, Origin, and Related Events Katsu-meshi"" is a Western-style dish consisting of a flat beef cutlet on top of rice served on a Western-style plate, topped with demi-glace sauce and served with boiled cabbage on the side.It is a local dish of Kakogawa. It was first invented at a diner in town shortly after the war, when beef cutlets were still a rarity, as a Western-style dish that could be easily eaten with chopsticks without a knife and fork. Later, other diners began to offer katsumeshi with a sweet and spicy sauce and other innovations, and the dish spread throughout Kakogawa City.Today, new types of katsumeshi are being introduced, such as using pork, chicken, and shrimp cutlets as well as beef, and offering sauces other than demi-glace sauce. At stores in and around Kakogawa City, one can enjoy a variety of variations, different from store to store. ## Opportunities and Times of Eating Habits As a normal meal, it can be prepared and eaten at home regardless of the season. ## How to Eat The rice served on a Western-style plate should be thin, and the beef cutlet on top of it should be tapped flat and deep-fried to look tasty. In addition to beef cutlets, tonkatsu and chicken cutlets are sometimes served on top. ## Efforts for Preservation and Succession There are more than 100 restaurants serving katsumeshi in and around Kakogawa City (as of 2021), and it also appears on school lunch and cafeteria menus. In addition, since special sauce is available at supermarkets, katsumeshi can be easily prepared at home. The Kakogawa Tourism Association, in cooperation with the University of Hyogo, is also using characters selected from the public to promote katsumeshi. ## Ingredients - Rice: 300g (2 cups) - Water: 450cc (2 1／4 cups) - Beef (sliced): 400g (2 cups) - Ingredients for batter] Flour: 30g (3 tbsp) - Ingredients for batter] potato starch: 15g (1 1／2 tbsp) - Ingredients for batter] Vinegar: 7～8cc (1／2 tbsp) - Ingredients for batter] Water: 30cc - salt: A pinch - pepper: A pinch - bread crumbs: some bread crumbs - oil for frying: a little oil to taste - Cabbage: 250g - hot water: 400cc (2 cups) - Curry powder: 2g (1 tsp) - salt: a pinch - consomme: 1 piece - hot water: 600cc (3 cups) - Butter: 25 g - flour: 25 g (3 tbsp) - Ketchup: 70g (4 1／2 tbsp) - Worcestershire sauce: 45cc (3 tbsp) - Grated onion: 50g (4-5 tbsp) - japanese mustard: 3-5 g (1／2-1 tsp) ## Recipe 1. 1. Wash rice and cook normally in a rice cooker. 2. 2. Cut cabbage into 2 cm squares and boil in boiling water with curry powder and salt. Drain in a colander and leave to cool. 3. 3. Dissolve 1 consommé in 3 cups of hot water to make soup. 4. 4. Melt butter in a frying pan, add flour and fry over low heat until golden brown. 5. 5. Remove the pan from the heat and allow the bottom of the pan to cool slightly before adding the soup from step 3 and spreading it out a little at a time. 6. 6. Put 5 on the heat, add ketchup, Worcestershire sauce, and grated onion, and cook down, stirring constantly. Season to taste with salt and pepper. 7. 7. Spread one piece of beef on top of the other to form a cutlet. 8. 8. Combine [batter ingredients] and dissolve in water (like tempura batter). 9. 9. Season the beef with salt and pepper, and coat with breadcrumbs after the batter in step 8. 10. 10. Deep fry the cutlets in oil at 170-180℃. 11. 11. Place rice on a plate, top with cutlet cutlets cut into pieces, cabbage, sauce, and garnish with mustard. ## Provider Information provider : Hyogo Home Cooking Research Group (Kaiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sachiko Honda) ![Image](Not found)" "# Botan nabe ｜ Our Regional Cuisines **Cuisine Name**: Botan nabe **Region**: Our Regional Cuisines ## Main Lore Areas Tanba Sasayama City ## Main Ingredients Used wild boar meat, Chinese cabbage, burdock root, leek, carrot, mountain yam (taro), grilled tofu ## History, Origin, and Related Events Botan-nabe"" is a local dish of Tamba Sasayama City. It is a one-pot dish of wild boar meat and seasonal vegetables simmered in a broth based on a combination of white and red miso.It is said to have originated around 1908, when the 70th Infantry Regiment of the Army was stationed in Sasayama Town, Taki County, and the meat of wild boar captured during training was put into a miso soup and eaten, or brought to ryokan (Japanese inns) and made into a miso-based nabe. In 1931, the predecessor organization of the Sasayama City Chamber of Commerce and Industry solicited lyrics for a folk song, ""Sasayama kouta,"" and the lyrics that were selected used the term ""botan-nabe"" instead of ""ino-nabe. The folk song ""Dekansho-bushi"" from Tanba-Sasayama also includes the words ""Botan-nabe, where a boar (shishi) jumps into the inn in Tanba as snow flutters in and out of the inn. It is said that local ryokan eventually got the idea from the phrase ""botan-nabe,"" and began to arrange wild boar meat like peony petals on a plate and serve it to their customers. ## Opportunities and Times of Eating Habits Mainly served in winter, at New Year's and when guests arrive. ## How to Eat Boar meat and vegetables are boiled in a broth made from kombu (kelp) and bonito, and a combination of white and red miso. Sprinkle with powdered pepper to taste. The taste and umami of wild boar meat varies depending on the part of the meat, so use the part you prefer. Wild boar meat is also sometimes barbecued. ## Efforts for Preservation and Succession The ""Wild Boar Festival"" is held once a year under the auspices of the Tamba Sasayama Commerce and Industry Association. The festival includes a wild boar race and sales of creative wild boar meat dishes. In addition, there are 40 restaurants serving botan nabe (as of 2021). ## Ingredients - Wild boar meat (thinly sliced loin): 300g - Grilled tofu: 250g - Chinese cabbage: 150g - Green onion: 2 stalks - garland chrysanthemum: 100g - Enokidake mushroom: 100g - Burdock root: 100g - Carrot: 80g - konnyaku: 1 sheet - Yam (taro): 300g - Simmering broth] Dashi stock: 500 ml - Simmering broth] Sake: 100ml - Simmering broth] Mirin (sweet cooking sake): 3 tbsp. - Simmering broth] miso: 3 tbsp. - Simmering broth] white miso: 3 tbsp. - Simmering broth] Sansho (powdered Japanese pepper): Appropriate amount ## Recipe 1. 1. Cut grilled tofu into bite-sized pieces. Cut Chinese cabbage into chunks, green onion into diagonal slices, and garland chrysanthemum into 5 cm pieces. Cut off the bristles of enokidake mushrooms and break into small pieces. Cut burdock root into small pieces and soak in water to remove the scum. Cut carrots into thin strips and konnyaku into bite-size pieces or tear into pieces. Peel the yam, soak in vinegar water to remove the scum, and cut into bite-size pieces. 2. 2. Pour the stock into a pot and bring to a boil, then add the wild boar meat. When the meat changes color, add the ingredients in order of hardest to cook first. 3. 3. When eating, sprinkle with powdered sansho (Japanese pepper) to taste. You may also sprinkle pepper powder on the meat when boiling it together in the pot. However, it will have a slightly bitter taste. ## Provider Information provider : Tamba Sasayama Izumikai, Tamba Sasayama City ![Image](Not found)" "# Akashiyaki/Tamagoyaki (Akashi style omelet) ｜ Our Regional Cuisines **Cuisine Name**: Akashiyaki/Tamagoyaki (Akashi style omelet) **Region**: Our Regional Cuisines ## Main Lore Areas Akashi City ## Main Ingredients Used wheat flour, dust powder, eggs, octopus, soup stock ## History, Origin, and Related Events Akashiyaki is a local dish of Akashi City. It is made by mixing flour, dust powder, egg, and dashi broth, baking octopus in the batter, and dipping it in dipping sauce. Akashiyaki is similar to takoyaki in appearance, but the main difference is that takoyaki is eaten with sauce, while Akashiyaki is dipped in bonito or kelp broth. It has long been known locally as ""Tamagoyaki,"" but around 1988, a city official decided to name it ""Akashiyaki"" in order to promote the town of Akashi, and the name spread to many other places. From the end of the Edo period to the Taisho period, Akashi was actively engaged in the production of ""Akashi-dama (artificial sango),"" a decorative item, as a local industry. Akashi dama"" were made from egg whites, and it is said that the yolks of the eggs left over from this production process were mixed with octopus caught in the sea before one's eyes, which is believed to be the origin of Akashiyaki. It is the soul food of Akashi, which can be eaten as a substitute for snacks by both children and adults. ## Opportunities and Times of Eating Habits Regardless of the season, it is eaten as an everyday lunch or snack. It is also made at home, and there are about 70 Akashiyaki restaurants in the city (as of 2021), making it easy to eat when going out. ## How to Eat The octopus is placed in a batter made by mixing wheat flour, dust powder (refined starch from wheat flour), eggs, and broth, then grilled on a copper pan, and the finished product is dipped in broth and eaten.The resulting dish is then baked on a copper pan and served with dashi broth. ## Efforts for Preservation and Succession The Akashi Tourist Association has made a PR video and distributed it on SNS, posted a special feature on Akashiyaki on its website, and created posters and pamphlets to be distributed to lodging facilities and Akashiyaki specialty stores. In addition, local volunteers have formed the ""Akashi Tamago-yaki Spreading Team"" to promote Akashi-yaki outside of the prefecture, and have held lectures on Akashi-yaki at elementary schools, senior citizen facilities, universities, community centers, etc. ## Ingredients - Octopus: Appropriate amount - Eggs: 3 - soup stock: 2 cups - flour: 60g - dusting powder: 60g - dipping sauce (kelp or bonito broth): Appropriate amount ## Recipe 1. 1. Blanch octopus with salt and rinse well in cold water to remove the sludge. 2. 2. Boil octopus and cut into 1 cm cubes. 3. 3. Sift the flour and dust with flour and dissolve in soup stock. 4. 4. Add beaten egg to 3. 5. 5. Put 4 in a hot copper pot and add octopus one by one. 6. 6. Turn the octopus over carefully, shaping it into a round shape, and cook it until fluffy. 7. 7. Dip the octopus in the dipping sauce and eat. The dipping sauce can be served cold or hot, as desired. ## Provider Information provider : Akashi Tourist Association ![Image](Not found)" "# Ikanago no kugini ｜ Our Regional Cuisines **Cuisine Name**: Ikanago no kugini **Region**: Our Regional Cuisines ## Main Lore Areas Seto Inland Sea coast (Harima, Settsu, Awaji area) ## Main Ingredients Used Ikanago fish ## History, Origin, and Related Events Ikanago no kugi-ni"" is a local dish made by boiling raw ikanago fry in soy sauce, sugar, ginger, and other seasonings to a sweet and spicy consistency. It is called ""kugi-ni"" (meaning ""nail stew"") because the finished product looks like a rusty nail that has been bent. It is said to have originated in Kobe, where it was originally prepared in the homes of fishermen, but it became widely known to the general public in the 1980s. One of the reasons for the popularity of the dish was that women of a fishermen's cooperative in Akashi created a recipe for nugi-ni, which had a strong seasoning for fishermen, and improved it for ordinary households, and held cooking classes.Every year, from the end of February to April, the shinko fishing season is held to catch ikanago fry (shinko), and customers line up at fresh fish stores to buy shinko. The smell of soy sauce and sugar used to cook ikanago wafts through the streets, and locals say that ""the smell of ikanago brings spring"". The ""ikanago no kugi-ni"" is a springtime tradition in the Seto Inland Sea, and is still an established part of the local culinary culture today. ## Opportunities and Times of Eating Habits The fishing season for newborn ikanago (juvenile ikanago) opens from the end of February to the beginning of March every year, and the fishing season is short, lasting only about one month. Many families would buy newborns by the kilo when the fishing season opened and cook them on the same day and give them to their acquaintances or relatives living far away as ""kugi-ni"" (boiled squid eggs). Today, the catch has decreased dramatically, making them hard to find. ## How to Eat Fresh raw ikanago fry (shinko), 2 to 4 cm long, are boiled down to a sweet and spicy consistency with soy sauce, sugar, ginger, and other ingredients.In addition to ginger, some people use Japanese pepper, hawk's claw, and yuzu (a type of citrus fruit) to make other arrangements, and it is widely eaten as a side dish or snack with sake. ## Efforts for Preservation and Succession In addition to being made at home, it is also sold at souvenir stores, fresh fish stores, and supermarkets.The Hyogo Prefectural Fisheries Cooperative Association holds cooking classes using ikanago and conducts delivery workshops to elementary and junior high schools. The Association for the Promotion of kugini Stewed Ikanago also holds events such as the ""kugini Stewed Literature Award,"" in which haiku, poetry, and essays are publicly solicited, and the ""kugini Stewed Contest,"" in which people compete for the best taste of home-style kugini stew. ## Ingredients - Ikanago: 1kg - Dark soy sauce: 180ml - Sugar: 250g - Clay ginger: 30g ## Recipe 1. 1. Shred the earth ginger. 2. 2. Place ginger and seasonings in a large pot and bring to a boil. 3. 3. Add the ikanago all at once and cook over high heat until the fish turns white. 4. 4. Reduce heat to low, cover, and simmer until the liquid is reduced to about 1／3 of its original volume, about 2 hours. 5. 5. Remove the lid and simmer over medium heat until all the liquid has evaporated and the fish is shiny. Turn the fish a few times during cooking. 6. 6. Drain off excess liquid from the colander.Remove from the colander and remove excess liquid. ## Provider Information provider : Hyogo Home Cooking Research Group (Makiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sachiko Honda), Yaeko Hosono, Yoshie Kashiwayama ![Image](Not found)" "# Ayu zushi (Sweetfish Sushi) ｜ Our Regional Cuisines **Cuisine Name**: Ayu zushi (Sweetfish Sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Along the Yoshino River ## Main Ingredients Used Ayu (= sweetfish), rice, vinegar, etc. ## History, Origin, and Related Events Natural ‘Ayu’ (=sweetfish), grown in the clear stream in Yoshino mountains, eats algae on stones in the river. It is called ‘’kogyo’, meaning ‘fish with good smell’, because its smell is like watermelon or cucumber, and is also tasty. The sushi using this ayu is famous in Yoshino area. Originally ‘Ayu-zushi’ was a ‘nare-zushi’, sushi fermented from 1week to 1 month, but it had became less served as time went by because of its unique flavor. In Muromachi Period (AD1336~1537), however, ‘fresh nare-zushi’, fermented in shorter period and served with rice and fish together, was invented thank to the development of barrels and stone weight. Currently, ‘Ayu-zushi’ is served immediately after prepared, and you can enjoy its fresh flavour. ‘Ayu-zushi’ from Nara Prefecture became popular because there was a real sushi restaurant appeared in the famous Kabuki and Ningyo Jyoruri (=Japanese puppet drama) program called ‘Yoshitsune Senbon-zakura’ (=Yoshitune with a thousand of cherry blossom trees) located in Nara Prefecture. ‘Tsurube-sushi’, appears in the program, is ‘nare-zushi’ fermented with rice and Ayu. The name came from a bucket as sushi container looked like it. The restaurant set in the Kabuki sushi restaurant is still open as a traditional Japanese restaurant. ## Opportunities and Times of Eating Habits It is often served during the Ayu season, from summer to autumn. As Ayu has been popular as a lucky food since the ancient time, the dish is also served at auspicious occasions or gatherings. ## How to Eat ‘Ayu Sugata-zushi’ was prepared by placing whole Ayu on the vinegared rice and pressed them with wet kitchen cloth. Cut into a bite-size to serve. There is ‘Yaki Ayu Sushi’, placing grilled ayu instead of vinegared ayu, and it is served with Sansho (=Japanese pepper) or sauce. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)You can eat or but at restaurants or Sushi restaurant easily. ## Ingredients - Rice: 5 cups - Ayu (=sweetfish): 10 - [Seasoning A (Sushi vinegar)] Vinegar: 130ml - [Seasoning A (Sushi vinegar)] Mirin (=sweet rice wine): 35ml - [Seasoning A (Sushi vinegar)] Sugar: 70g - [Seasoning A (Sushi vinegar)] Salt: 27g ## Recipe 1. 1. Heat seasoning [A] without boiling to make sushi vinegar. 2. 2. Once rice is cooked, pour sushi vinegar evenly. Mix it not to squish rice while cooling the rice with fan. Rice becomes shiny while cooling. 3. 3. Remove scales from ayu, then slice down the belly from head to tail. Open from belly side and remove gill and guts, then remove back born, belly born and fin. Sprinkle salt and leave it for 3mins. Rinse it to remove salt, then pickle into vinegar for a minute. 4. 4. Wipe off liquid from ayu. Shape vinegar rice as same length as ayu to make it oval. Place ayu on top of the rice, then cover wet kitchen cloth to adjust the shape. Cut into a bite-size to serve. 5. 5. Mix Chinese indigo, ‘Kinome’ (=Japanese young pepper), Green shiso into vinegar rice for flavor if you like. ## Provider Information provider : Mr. Masatoshi Umesaki ![Image](Not found)" "# Sanma zushi (Pacific Saury Sushi) ｜ Our Regional Cuisines **Cuisine Name**: Sanma zushi (Pacific Saury Sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Totsukawa Village ## Main Ingredients Used Sanma (=Pacific saury), rice, vinegar, salt, etc. ## History, Origin, and Related Events ‘Sanma zushi’ is prevailed as a local cuisine mainly in Yoshino-gun Totsukawa Village in Nara Prefecture, and was an important ‘nare-zushi’, type of traditional sushi fermented with salted fish and rice, at auspicious occasions and new years. The name ‘nare-zushi’ came from the Japanese word ‘nareru’, means ‘’get used to’ or ‘ripen’ because the ingredients get ‘nareru’ as they are fermented. ‘Narezushi’ originally used to be one of the methods to preserve fish longer, and rice, working as fermentation accelerator, was discarded. However, rice was eaten with fish together after shortening fermentation in Muromachi Era. (AD1336~1537)The recipe for ‘Sanma zushi’ in Totsukawa Village varies in north part and south part of the village. In north area, rinse sanma (=pacific saury) after pickled it with salt, then place it onto a bucket with rice cooked with salt and sake. After that, add water and salt and ferment for a long time. In south region, on the other hand, pickle salted sanma with vinegar, then put vinegar rice on top and press them together. Although the recipes are different, people from both areas use sanma with less fatty caught in Kumano Nada from late autumn to early summer. Sanma caught in Kumano Nada is a bit smaller and less fatty, and good for preservative food like ‘Sanma zushi’. ## Opportunities and Times of Eating Habits It is mainly served during new year holiday. Mamy locals pickled lots of sanma in autumn and took them out on the new year eve. ## How to Eat Slice sanma down its back and leave it with salt. Pickled fish with vinegar. Place rice ball along with the size of fish, then wrap them together and shape it nicely. Serve after 1~2 days to let ingredients absorb flavor. You can adjust the time to pickle sanma depending on your preference. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)The dish hasn’t been prepared at home these days, but you can buy ones at restaurants, farmers markets or farm shops. ## Ingredients - Sanma (=pacific saury): 5 - Rice: 3 cups - Water: 750ml - Sake: 37ml - Kombu (=kelp): As needed - [Seasoning A (Awase-zu sweet and sour dressing for fish)] Vinegar: 125ml - [Seasoning A (Awase-zu sweet and sour dressing for fish)] Sugar: about 45g - [Seasoning B (Awase-zu sweet and sour dressing for rice)] Vinegar: 55ml - [Seasoning B (Awase-zu sweet and sour dressing for rice)] Sugar: about 11g - [Seasoning B (Awase-zu sweet and sour dressing for rice)] Salt: about 6g ## Recipe 1. 1. Wash the rice and place kombu on top. Soak them into water and sake for 1~2 hours. Cook rice after taking out the kombu. Mix with seasoning B once the rice is cooked to make vinegar rice. 2. 2. Prepare fresh and lean sanma, then slice it down its back. Remove back bones with a knife. 3. 3. Sprinkle salt (amount about 3~4% weight of fish) and close its back. Place fish on the flat container. Cover it with plastic wrap and refrigerate it for a day. 4. 4. Remove other smaller bones with bone remover, then rinse it to remove rest of bones and scales. Drain well. 5. 5. Place opened sanma on the container, then pour seasoning A enough to cover the fish. Leave for 30mins to 2hours, depending on your preference of flavor. 6. 6. Drain fish after pickled, and place it on the rice ball, similar size as the fish. Wrap with plastic wrap and shape it nicely. 7. 7. Ready to serve after 1~2 days to let ingredients absorb flavor. ## Provider Information provider : Nara Food Culture Research Group ![Image](Not found)" "# Tako Momiuri ｜ Our Regional Cuisines **Cuisine Name**: Tako Momiuri **Region**: Our Regional Cuisines ## Main Lore Areas All of Nara Prefecture ## Main Ingredients Used Octopus, cucumber, white sesame, vinegar, etc. ## History, Origin, and Related Events ‘Tako Momiuri’ is a salad marinated octopus, round-sliced cucumber salted and rubbed in salt, and Japanese vinegarette. Octopus is used wishing to grow rice grounded on the field, like octopus suckers sticking strong, and the dish is offered to the god of paddy fields in the end of the harvest to express appreciation for the year. Octopus is considered as a lucky food and often eaten in the auspicious occasions like weddings or shrine visits for babies. ‘Momiuri’ used julienne cut fried thin tofu instead octopus is a traditional home dish in summer. ## Opportunities and Times of Eating Habits It is often served in summer because cucumber, one of summer vegetables, is used. It is also served at the ceremony called ‘Sanaburi’ to celebrate the harvest in autumn. ## How to Eat There used to be many types of hard cucumbers and people had to rub them with salt until the cucumbers got soft. Nowadays, however, it’s enough to massage them with salt gently as current cucumber is softer. It is served as an appetizer with alcohol drink due to its refreshing vinegar. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is often prepared at home until now, and the recipe is passing down from parents to children. ## Ingredients - Cucumber: 200g - Salt: As needed - Boiled octopus: 60g - Roasted white sesame: 4g - [Awase-zu (sweet and sour dressing)] Vinegar: 2 tbsp. - [Awase-zu (sweet and sour dressing)] Soy sauce: 1 tsp. - [Awase-zu (sweet and sour dressing)] Sugar: 1 tsp. ## Recipe 1. 1. Cut cucumbers into round slice, then massage with salt until they get soft. 2. 2. Cut boiled octopuses into bite-sized. 3. 3. Mix vinegar, soy sauce and sugar to make Awase-zu (= sweet and sour dressing). 4. 4. Squeeze cucumbers to remove liquid. Add octopus and marinate with Awase-zu. 5. 5. Plate it and sprinkle roasted white sesames to serve. ## Provider Information provider : Nara Prefecture ![Image](Not found)" "# Kaki Namasu ｜ Our Regional Cuisines **Cuisine Name**: Kaki Namasu **Region**: Our Regional Cuisines ## Main Lore Areas All of Nara Prefecture ## Main Ingredients Used Daikon Radish, Carrot, Dried Persimmons, Vinegar ## History, Origin, and Related Events In Nara Prefecture, the traditional New Year's dish known as ""Kaki-namasu"" has been enjoyed for a long time. Kaki-namasu features a combination of daikon radish and carrot, creating a visually appealing red and white mixture symbolizing Mizuhiki (decorative Japanese cord). This color combination carries a wish for peace and harmony, harking back to the Heian period. The addition of dried persimmons to ""Kaki-namasu"" enhances the overall flavor with the sweetness and richness of the persimmons, resulting in a delightful vinegar-based dish. ## Opportunities and Times of Eating Habits ""Namasu"" eaten during the New Year often includes daikon radish and carrot, but in Nara, there is a special version called ""Kaki-namasu"" that uses the local specialty, persimmons. While dried persimmons are commonly used, ""Kaki-namasu"" with fresh persimmons is also delicious. This dish has been passed down as a traditional New Year's food for a long time. ## How to Eat ""Kaki-namasu"" is a simple dish that combines daikon radish, carrot, and dried persimmons mixed with vinegar. During times when sugar was expensive, dried persimmons were used as a substitute for sugar in various dishes. The addition of persimmons to the tangy red and white namasu makes it both easy to eat and delicious. Some variations include garnishing with finely shredded yuzu (citrus) peel. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Kaki-namasu"" continues to be frequently made in households and passed down from parents to children. ## Ingredients - Daikon radish: 240g - Carrot: 28g - Dried persimmon: 40g - [Awase-zu(sweet and sour dressing)] Vinegar: 2 tbsp. - [Awase-zu(sweet and sour dressing)] Sugar: 1-2 tsp. - [Awase-zu(sweet and sour dressing)] Salt: 1 tsp. ## Recipe 1. 1. Mix vinegar, sugar, and salt to create the vinegar dressing. 2. 2. Peel and julienne the daikon radish and carrot. Sprinkle it with salt, mix well, and let sit for a while. 3. 3. Once they become tender from salt, rinse them under running water and squeeze out any excess moisture. 4. 4. Remove the stems and seeds from the dried persimmon and cut it into thin strips. 5. 5. Mix the prepared vinegar dressing with the daikon, carrot, and dried persimmon. 6. 6. Optionally, garnish with julienned yuzu peel for added fragrance. ## Provider Information provider : ""Nara Prefecture's Collection of Local Recipes ~ Growing up healthy as Yamato Children~"" (Nara Prefectural Board of Education) ![Image](Not found)" "# Nara Ae ｜ Our Regional Cuisines **Cuisine Name**: Nara Ae **Region**: Our Regional Cuisines ## Main Lore Areas All of Nara Prefecture ## Main Ingredients Used Nara-zuke (=pickled vegetables), Fiddlehead ferns, Kampyo (=dried gourd strips), Dried shiitake mushrooms, Tsukikonnyaku (konjac strips), Carrots, Fried thin tofu ## History, Origin, and Related Events ""Nara-ae"" is a dish that uses Nara's specialty, ""Nara-zuke"", and is a popular dish even among children. There is a mention of ""Kasuzukeuri"" in the wooden tablets excavated from the Nara Palace Site, but at that time, sake was more like doburoku (unrefined sake), and it is believed that it was a mixture of vegetables and sediment at the bottom of the container, different from the current sake kasu (sake lees).Nara, known as the birthplace of refined sake, had abundant delicious ""sake kasu(=sake lees)"", leading to the development of the method for making ""kasuzuke(=sake marinate)"" from ancient times. However, until the Edo period, it was considered a luxurious item that did not reach the mouths of common people.It is said that ""Nara-zuke"" was presented to Toyotomi Hideyoshi and Tokugawa Ieyasu, receiving favorable reviews, but these ""Nara-zuke"" were likely made in temples along with sake. In the Edo period, Itoya Sosen, a Chinese medicine practitioner in Nara, started selling ""sake kasu""-pickled white melon to townspeople, marking the first time it entered the mouths of the general public. Subsequently, with travelers visiting Nara spreading the name of ""Nara-zuke"" nationwide, it has become synonymous with ""kasuzuke"" (sake marinate). ## Opportunities and Times of Eating Habits ""Nara-zuke"" is consumed throughout the year, and the dish using it called ""Nara-ae"" is also eaten regularly in households as part of daily meals. ## How to Eat A dish that involves simmering ingredients such as kampyo (=dried gourd strips), dried shiitake mushrooms, carrots, thin strips of deep-fried tofu, and ""zenmai (=bracken or fiddlehead fern)"" with seasonings, and then adding Nara-zuke. It is best enjoyed not when warm but after it has cooled down, allowing the flavors to blend. Stirring the dish several times while it cools further enhances the flavor. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, it is frequently prepared in households and passed down from parents to children. It is also served in schools as a school lunch, and it has become a popular dish even among children who may not otherwise like ""Nara-zuke"". ## Ingredients - Zenmai (=bracken or fiddlehead fern) (water-boiled): 120g - Kanpyo (=dried gourd strips): 12g - Dried Shiitake Mushrooms (medium-sized): 16g - Tsukikonnyaku (konjac strips): 40g - Carrot: 40g - Julienned Fried Thin Tofu (aburaage): 20g - Nara-zuke (adjust to taste): 40g - [Seasonings A] Sugar: 20g - [Seasonings A] Soy Sauce: 20g - [Seasonings A] Mirin(sweet rice wine): 4g - [Seasonings A] Vegetable oil: 4g ## Recipe 1. 1. Parboil the tsukikonnyaku (konjac strips). 2. 2. Rehydrate ""kanpyo (=dried gourd strips)"" and dried shiitake mushrooms. Cut ""kanpyo"" into 3cm lengths and slice shiitake mushrooms thinly. 3. 3. Remove excess sake lees from ""Nara-zuke"" and chop finely. 4. 4. Slice carrots thinly. Drain water from zenmai (=bracken or fiddlehead fern) and cut into bite-sized lengths. Parboil the aburaage, drain excess oil, and cut into strips. 5. 5. Heat vegetable oil in a pot, lightly stir-fry all ingredients except ""Nara-zuke"". Add ""dashi (=Japanese soup stock)"" and [Seasonings A], simmer until the liquid reduces. Adjust the taste before adding Nara-zuke, then mix thoroughly. ## Provider Information provider : ""Nara Prefecture's Collection of Local Recipes ~ Growing up healthy as Yamato Children~"" (Nara Prefectural Board of Education) ![Image](Not found)" "# Warabimochi ｜ Our Regional Cuisines **Cuisine Name**: Warabimochi **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Pure bracken starch, sugar, flour ## History, Origin, and Related Events ""Warabimochi"" is a Japanese confectionary made by adding water and sugar to bracken starch, mixing together while heating, then cooling to a solid shape. Nara is particularly famous for producing bracken starch, so it has become a Nara specialty. Bracken starch is made from the starch contained in bracken roots, and it is extremely rare and valuable because it is laborious to produce and only a small amount can be harvested. For this reason, commercially available ""warabimochi"" is often made with starch from sweet potato, tapioca, or kudzu. In the past, there was a superstition that you could drive away the monsters that emerged from the Uguisuzuka Tumulus on Mt. Wakakusa by burning the mountain. From this superstition, people who passed Mt. Wakakusa began starting fires, which spread to the Todaiji temple grounds and nearby temples, causing constant danger. Eventually, Todaiji Temple, Kofukuji Temple, and the Nara magistrate's office, which are all adjacent to Mt. Wakakusa, became involved in the mountain burning. Lots of bracken sprang up after the mountain was burned, and the deer in Nara Park did not eat it so it grew in large amounts and eventually became a production area for bracken starch. This gave rise to the ""Wakakusa Yamayaki,"" a traditional event that signals the arrival of spring in the ancient capital of Nara. ## Opportunities and Times of Eating Habits It is mainly eaten as a snack throughout the year regardless of the season, but it is especially popular to eat from spring to summer. In 1709, a visitor to the celebratory memorial service for the Great Buddha Hall of Todaiji Temple wrote in his travel diary ""Neiraku Miyage"" that there were ""many warabimochi stacked up in the tea houses in from of Hachiman,"" and it is thought that warabimochi became a specialty around this time. ## How to Eat Heat bracken starch, sugar, and water in a pot. Continually stir so that it doesn't burn, until it becomes semi-transparent. Turn the heat to low, stir until it becomes transparent, then continue stirring for about two minutes longer. Place in a bowl and sprinkle with soybean flour or brown sugar syrup. ## Efforts for Preservation and Succession It is sold throughout the year in supermarkets and Japanese confectionary shops. ""Warabimochi"" made with pure bracken starch is very valuable and only sold in a few high-end Japanese confectionary shops. ## Ingredients - Bracken starch: 80g - Granulated sugar: 128g - Water: 240g - Corn syrup: 32g - Soybean flour with sugar: Appropriate quantity - Brown sugar syrup: Appropriate quantity ## Recipe 1. 1. Mix the bracken starch and granulated sugar together, then slowly add in the water while mixing continuously. 2. 2. Strain the mixture from step 1 through a sieve, the put into a pot and heat. Stir over low heat to avoid burning the bottom. 3. 3. Once it forms a single lump, steam for about 8 minutes until it becomes transparent. 4. 4. Pour it back into the pot, add the corn syrup, stir it over low heat, and continue to thicken until it achieves the characteristic elasticity of Warabimochi. 5. 5. Once thickened, transfer to a bowl sitting in cold water to cool it down. 6. 6. Transfer to a serving bowl and sprinkle with soybean flour or brown sugar syrup to taste. ## Provider Information provider : Kippouan Co., Ltd. ![Image](Not found)" "# Kuzumochi ｜ Our Regional Cuisines **Cuisine Name**: Kuzumochi **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Yoshino Kudzu Powder, sugar, water, soybean flour, black sugar syrup, etc. ## History, Origin, and Related Events ""Kuzumochi"" is a transparent, pulpy mochi made from kudzu powder. Kudzu, the raw material of kudzu powder, is a perennial plant of the legume family and is widely distributed throughout Japan from Hokkaido in the north to Kyushu in the south. The name Kudzu is said to have come from the Kuzubito, a mountain people who lived in the Yoshino region of Nara Prefecture, who made kudzu powder from kudzu and sold it.""Kudzu powder"" is a natural product that has been repeatedly purified with only groundwater in the middle of winter and dried for 2~3 months, and does not contain any additives. In this way, kudzu powder made of 100% kudzu starch is called ""Yoshino honkudzu"". In addition, the method of exposing it to cold water many times during the harsh winter is called the Yoshino Zarashi method and is a traditional manufacturing method that has continued since the Edo period. The cold and high-quality water of the Yoshino region of Nara Prefecture produces high-quality kudzu powder.In addition to kuzumochi, kudzu powder is widely used in other dishes and sweets, such as sesame tofu, kuzuyu, kuzu bun, kuzu noodles, and as a thickening agent. ## Opportunities and Times of Eating Habits It is eaten throughout the year, at any time of year. ## How to Eat Eat it with any powder or black sugar syrup that you like. When the kuzumochi is chilled, its elasticity increases, but if you eat it freshly made with cold water and eat it while it’s slightly warm inside, you can enjoy its chewy and fluffy texture. ## Efforts for Preservation and Succession It can be purchased at specialty stores and local shops. In addition, sweets made with kudzu such as ice cream with kuzumochi, shaved ice, and zenzai with kudzu are also sold. ## Ingredients - Yoshino honKudzu: 80g - Sugar: 4 tsp. - Water: 400ml - Black sugar syrup: Appropriate quantity - Soybean flour: Appropriate quantity ## Recipe 1. 1. Put Yoshino kudzu powder, sugar, and water in a pot, dissolve well, and put on high heat. 2. 2. Stir until all is transparent. 3. 3. Place in a small bowl. 4. 4. Allow to cool under running water and remove from the container. 5. 5. Serve on a plate and sprinkle with soybean flour and black sugar syrup. ## Provider Information provider : Inoue Tengyokudo Corporation ![Image](Not found)" "# Hangesho Mochi/Komugi Mochi/Sanaburi Mochi ｜ Our Regional Cuisines **Cuisine Name**: Hangesho Mochi/Komugi Mochi/Sanaburi Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Crushed wheat, glutinous rice, roasted soybean powder ## History, Origin, and Related Events The 11th day after the summer solstice is known as ""Hangesho."" In the Nara Basin, the wheat harvest ends and the first stage of the rice planting is completed around the time of ""Hangesho,"" so ""Hangesho Mochi"" is made as a way to take a break. ""Hangesho Mochi"" is made by mixing tsubushi komugi (crushed wheat) and glutinous rice, so it is sometimes referred to as ""Komugi Mochi."" It is also called ""Sanaburi Mochi,"" as it is eaten at the Sanaburi ceremony to thank the gods of the rice paddies after the rice planting. ## Opportunities and Times of Eating Habits It is often eaten at the end of rice planting. Some regions give it as an offering to the rice paddies. ## How to Eat ""Hangesho Mochi"" contains wheat, making it chewy without being sticky, and it is easy to digest without feeling heavy in the stomach. ## Efforts for Preservation and Succession Some farmers make ""Hangesho Mochi"" each year when the farm work is over. ""Hangesho Mochi"" can also be purchased at Japanese confectionary stores. ## Ingredients - Tsubushi komugi (crushed wheat): 2.5 cups - Mochiko (glutinous rice): 2.5 cups - Kinako (roasted soybean flour): To taste - Sugar: To taste - Salt: To taste ## Recipe 1. 1. Wash the glutinous rice and soak in water overnight. 2. 2. Lightly rinse the crushed wheat. 3. 3. Drain the rice from step 1 and place in a steamer, then place the crushed wheat from step 2 on top and steam. 4. 4. Make mochi from the ingredients in step 3 with a mochi maker (add the wheat later on to maintain the chewiness). 5. 5. Roll into a ball and sprinkle with a mixture of roasted soybean flour and sugar. ## Provider Information provider : Recipe source: Nara prefecture ![Image](Not found)" "# Asuka Nabe ｜ Our Regional Cuisines **Cuisine Name**: Asuka Nabe **Region**: Our Regional Cuisines ## Main Lore Areas Central and Southern Nara Basin ## Main Ingredients Used Chicken, milk, vermicelli noodles, shiitake mushroom, napa cabbage, chrysanthemum leaves, carrot, long green onion, burdock root, etc. ## History, Origin, and Related Events ""Asuka Nabe"" is a regional cuisine of Nara prefecture in which chicken and vegetables are simmered in a broth of milk and dashi. During the Asuka period, a messenger who came from China to Nara brought a dairy product resembling condensed milk and presented it to Emperor Kotoku, who was very pleased with it and began raising dairy cows in the Imperial Palace. This is said to be the first instance of drinking milk in Japan. In those days it was a drink for the nobility, but the monks also started drinking it in secret, and eventually began simmering their chickens in the milk, which was the origin of ""Asuka Nabe."" It began to spread among the common people, but since cow milk was expensive at the time, they used the milk of their goats. The ""Asuka Nabe"" of today, which uses local milk, was devised as a regional cuisine of Asuka during the early Showa period. ## Opportunities and Times of Eating Habits It is eaten throughout the year, but more frequently during the winter, as it warms the body. ## How to Eat ""Asuka Nabe"" can be eaten with ingredients of your choice, such as seasonal vegetables and chicken. The large amount of vegetables and chicken provide flavor to the broth, and it is delicious to finish with udon noodles at the end. A new regional cuisine based on ""Asuka Nabe"" called ""Yamato Nabe"" has become popular in recent years. Yamato Nabe uses soy milk rather than cow milk for a healthy variation that still has a mellow and deep flavor. ## Efforts for Preservation and Succession It is a standard household dish, and is being passed down from parents to children. It is served in school lunches, and both ""Asuka Nabe"" and the Yamato Nabe variation made with soy milk are offered in restaurants throughout the prefecture. ## Ingredients - Yamato Nikudori chicken: 240g - Vermicelli noodles: 40g - Shiitake mushroom: 4 pieces - Napa cabbage: 400g - Chrysanthemum leaves: 80g - Carrot: 80g - Long green onion: 120g - Burdock root: 60g - Tofu: 200g - Milk: 320g - Chicken broth: 400ml - White miso: 80g - Light soy sauce: 4 teaspoons ## Recipe 1. 1. Cut the vegetables and other ingredients into bite-sized pieces. 2. 2. Boil chicken stock, add the milk, season with white miso and light soy sauce, and add the ingredients in order of how long they take to cook. Add the chrysanthemum leaves and vermicelli noodles just before serving. 3. 3. When eating, add condiments as desired (green onion, ginger, sudachi citrus, and chili pepper). ## Provider Information provider : Recipe source: ""Nara Prefecture Regional Cuisine Collection ~Genki ni sodate Yamatokko~"" (Nara Prefectural Board of Education) ![Image](Not found)" "# Nyumen ｜ Our Regional Cuisines **Cuisine Name**: Nyumen **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Somen noodles, dashi broth ## History, Origin, and Related Events Miwa, Sakurai City, Nara prefecture is known as the birthplace of somen, and the somen made in this region is called Miwa Somen. Over 1200 years ago at Omiwa Shrine, the oldest shrine in Japan dedicated to Mt. Miwa, when people prayed for relief from plague and starvation, they received a revelation from the gods and began sowing wheat in the village of Miwa, then milling it into powder, adding water, and stretched it into thin strings. This is said to be the origin of somen. Even today, the enshrined deity of Omiwa Shrine is considered to be the guardian deity of somen, and the Bokujosai festival that forecasts the market price of the local specialty Miwa Somen for that year is held at the shrine. The technique of applying oil and stretching the noodles thinly was introduced from China during the Kamakura period, and the manufacturing method was nearly perfected during the Muromachi period. The wheat in that region flourishes in the abundant water, and the development of water wheel milling led to the production of high-quality flour. The cold winters and mostly clear skies were suitable for somen production, and the quality of Miwa Somen was so exceptional that it was prominently featured in the Edo period gourmet book ""Illustrated Famous Products of the Mountains and Seas of Japan."" ## Opportunities and Times of Eating Habits In Miwa, which is famous around the country for its somen production, there is a food culture of eating somen throughout the year, with chilled somen in the summer and ""Nyumen"" in the winter. Also, ""Nyumen"" is said to be the accented name for ""Nimen"". ## How to Eat Various household uses have emerged, such as using it in the place of pasta or vermicelli noodles. Variations on recipes such as somen carbonara and stir-fried somen are also increasing. ## Efforts for Preservation and Succession A ""Somen Ordinance"" has been enacted in Sakurai City to popularize the locally trademarked Miwa Somen, manufactured with a traditional hand-stretching method that has been passed down through many years. In 2018, a ""Somen Summit"" was held in the city, in which local students proposed somen dishes. In order to improve the brand recognition of Miwa Somen, it was also registered under the Geographical Indication (GI) protection system. ## Ingredients - Somen noodles (dried): 100g - Shimeji mushroom: 40g - Kamaboko (fish cake): 24g - Mitsuba (Japanese parsley): 12g - Dashi broth: 800ml - [Seasoning A] Light soy sauce: 1／2 teaspoon - [Seasoning A] Sake: 1 teaspoon - [Seasoning A] Salt: To taste ## Recipe 1. 1. Place the somen noodles in plenty of boiling water and stir gently. Once boiled, rinse in cold water while massaging by hand, then drain. 2. 2. Warm the dashi broth, then add the Seasoning A ingredients. 3. 3. Divide the shimeji mushrooms into small pieces, cut the kamaboko into 3 mm thick pieces, then add to the pot in step 2 and bring to a gentle boil. 4. 4. Put the somen noodles in a bowl, add the ingredients and broth from step 3, then garnish with mitsuba leaves. ## Provider Information provider : Recipe source: Nara prefecture ![Image](Not found)" "# Kashiwa no Sukiyaki ｜ Our Regional Cuisines **Cuisine Name**: Kashiwa no Sukiyaki **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Chicken, napa cabbage, shirataki noodles, grilled tofu, green onion, shiitake mushroom, chrysanthemum leaves, etc. ## History, Origin, and Related Events In the Kansai region, chicken that is eaten is called ""Kashiwa."" The guardian deity of Tenjin is a cow, so chicken sukiyaki (hot pot) was eaten during the autumn festivals at Tenmangu Shrine. The name Kashiwa is said to come from the reddish-brown feathers of the chicken that resembles Kashiwa (oak tree) leaves. To revive the flavor of the ""Yamato no Kashiwa"" chicken, which was famous before the war for its ""high-quality meat,"" ""Yamato Nikudori"" chicken was bred in the prefecture through trial and error. This chicken is characterized by a deep, umami-rich flavor, moderate fattiness, and a firm texture. ## Opportunities and Times of Eating Habits It is eaten throughout the year, and is often prepared for special occasions such as celebrations and to serve to guests. ## How to Eat It is often eaten with a beaten raw egg, but it is also delicious with a slow-cooked egg. At the end, to finish the sukiyaki, it is recommended to add Miwa Somen noodles. ## Efforts for Preservation and Succession It is frequently made at home, and passed down from parents to children. It is also served in school lunches and offered at restaurants in the prefecture. ## Ingredients - Yamato Nikudori (chicken thigh): 400g - Napa cabbage: 1／8 head - Yuzaki Nebuka (or green onion): 1 bunch - Yamato Kikuna (or chrysanthemum leaves): 1 bunch - Shiitake mushroom: 4 pieces - Shimeji mushroom: 1 pack - Enoki mushroom: 1 pack - Grilled tofu: 1／2 pack - Shirataki noodles: 1 bag - Vegetable oil: As needed - [Soup stock] Sake: 360ml - [Soup stock] Mirin: 180ml - [Soup stock] Soy sauce: 180ml - [Soup stock] Brown sugar: 80g - Eggs of your choice (or slow-cooked eggs): 4 pieces ## Recipe 1. 1. Bring the sake and mirin for the soup stock to a boil in a pot over high heat to cook off the alcohol. 2. 2. Once it boils, reduce the heat to medium and add the brown sugar. When the brown sugar melts, add the soy sauce, bring to a boil, then take it off the heat. 3. 3. Slice the chicken diagonally, roughly chop the napa cabbage and green onion, and cut the chrysanthemum in half, removing the roots. Remove the mushroom stems and separate the shimeji and enoki mushrooms into small bunches. Cut the shirataki noodles into 5 cm lengths and boil. Cut the grilled tofu into quarters. 4. 4. Heat vegetable oil in a pan and grill the chicken from step 3 with the skin side down until slightly browned. 5. 5. Put the vegetables and mushrooms from step 3 into the pan from step 4, then add the soup stock and simmer. 6. 6. Once the ingredients are cooked through, it's ready to serve. Eat with eggs of your choice. ## Provider Information provider : Recipe source: ""Yamato Ryori Mozume"" ![Image](Not found)" "# Imobota ｜ Our Regional Cuisines **Cuisine Name**: Imobota **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Rice, taro, adzuki bean ## History, Origin, and Related Events ""Imobota"" refers to botamochi (adzuki-bean covered glutinous rice balls) with taro inside. Glutinous rice was valuable, so taro was instead added to Rice flour, and its stickiness was used to make botamochi resembling that made with glutinous rice. It originates from the lifelong wisdom of farmers who value rice. It can be easily digested without feeling heavy, even if you eat a lot. In other prefectures, ""Imobota"" is made with potato or sweet potato, but ""Imobota"" in Nara is distinguished by its use of taro. There are many rice paddies in Nara and a flourishing taro cultivation, thus it was thought to use the familiar taro. ## Opportunities and Times of Eating Habits It is said that eating mochi on the ""Day of the Boar"" at the end of harvest in November will ward off various sicknesses. It is also called ""Inokomochi"" (boar mochi), and since boars give birth to five or more offspring at a time, it is said to increase fertility in women. In addition to the ""Day of the Boar,"" ""Imobota"" are offered at gravesites and Buddhist altars during celebratory days such as the equinoctial week and autumn festivals in the flat part of the Nara Basin. On the ""Day of the Boar,” some regions also eat walnut mochi wrapped in bean paste made from soybeans and green soybeans. ## How to Eat Because it is made with Rice flour rice and taro, the texture remains delightfully soft and chewy, even when cold. ## Efforts for Preservation and Succession Even today, it is frequently made at home and passed down from parents to children. It is also sold in farm shops as a regional cuisine. ## Ingredients - Rice: 2 cups - Taro: 200 to 250g - Water: 2.4 cups - Salt: 1 teaspoon - Adzuki beans: 200g - Sugar (for adzuki beans): 200g - Salt (for adzuki beans): A pinch ## Recipe 1. 1. Peel and cut the taro into bite-sized pieces, then cook with the washed rice, salt, and water. Put the cooked rice in a mortar and mash with a pestle until the taro loses its shape. 2. 2. Shape the mashed rice into balls and wrap in adzuki bean paste. 3. 3. [How to make adzuki bean paste]Wash the adzuki beans, put in about 5 to 6 times the amount of water, bring to a boil, remove from heat and drain the water (to reduce the bitterness). Add the water again and simmer until soft, then add 200g of sugar and a pinch of salt, and knead thoroughly to make a coarse adzuki bean paste. ## Provider Information provider : Recipe source: Nara prefecture ![Image](Not found)" "# Nara chameshi ｜ Our Regional Cuisines **Cuisine Name**: Nara chameshi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Rice, soybeans, hojicha green tea, water ## History, Origin, and Related Events The ""Omizutori"" ceremony held every March at Todaiji Temple has a history of more than 1,200 years, and the original chahan (rice with green tea), called ""gecha,"" is served along with tea porridge in the menu for the procession of participants.Chahan originated in Nara, but did not spread widely among the common people. Travelers who liked chahan brought it back to Edo (present-day Tokyo), and many Nara chahan stores were established near Sensoji Temple in Edo (present-day Tokyo), serving ""Nara-cha"" markers to attract customers. It became even more famous when it appeared in Jippensha Ikku's ""Tokaido Chu Hizakurige"" (The Middle Knee-High Tale of the Tokaido Highway). Chahan became widely known throughout Japan because of its well-balanced nutritional diet of rice and soybeans, and because it was easy on the stomach. It is said that it began to spread again in Nara after the Meiji period . ## Opportunities and Times of Eating Habits It has long been eaten at monks' monasteries as a meal for the parade of monks at Todaiji Temple, but there is no specific time of year for eating it nowadays. ## How to Eat When making this dish at home, you can use soft roasted soybeans that are available during Setsubun to avoid the time and trouble of roasting soybeans. The beans can be easily cooked by placing rice in a rice cooker, pouring hojicha (roasted green tea) into the rice cooker up to the level of the rice, and then adding the beans. ## Efforts for Preservation and Succession It is made at home and passed down from parents to children. It is also featured in school lunches. ## Ingredients - rice: 2 cups - Soybeans: 40 g - Hojicha (tea leaves): 4g - Water: Approx. 600ml - Salt: 4g ## Recipe 1. 1. Boil Houjicha (roasted green tea) and let cool. 2. 2. Roast soybeans over low heat, soak in water immediately when the outer skin cracks slightly, and rub them together with both hands to remove the skin. 3. 3. Wash rice, put it in a rice cooker, add hojicha with normal amount of water, and leave it for 30 minutes. 4. 4. Add the soybeans from 2 and salt to 3 and finish cooking. ## Provider Information provider : Nara Prefecture ![Image](Not found)" "# Chagayu ｜ Our Regional Cuisines **Cuisine Name**: Chagayu **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Rice, hojicha (green tea) ## History, Origin, and Related Events Tea cultivation in Japan is said to have begun in the early 9th century when Kobo Daishi (Kukai) brought back tea seeds from Tang China and sowed them at Butsuryuji Temple in Uda City.The ""Omizutori"" ceremony held at Todaiji Temple every March has a history of more than 1,200 years, and ""gobo"" and ""gotcha"" appear in the menu of the procession. Gecha"" is rice boiled in hojicha and the liquid removed (like the origin of chahan), and ""gobo"" is tea porridge with a lot of liquid. ## Opportunities and Times of Eating Habits Tea porridge in Nara, known as ""okai-san,"" is made by cooking cold rice in boiled hojicha (roasted green tea), and is characterized by its lightness. It is said that ""mornings in Yamato start with tea porridge,"" so tea porridge is a typical daily meal in Nara. ## How to Eat Nowadays, few households cook ""chagoo"" every morning, but in Yamato, many households cook rice at night, and it is thought that ""chagoo"" spread widely among households in order to eat cold rice warmly. To make it more filling, various ingredients such as sweet potatoes, pumpkin, taro, chestnuts, and kakimochi were added to the porridge. ## Efforts for Preservation and Succession Some hotels in Nara Prefecture serve ""tea porridge"" as a breakfast menu. Some hotels in Nara Prefecture serve ""chagrui"" as a breakfast menu, and restaurants in Nara Prefecture also serve it.In Yamazoe Village, the bamboo tea bags used for boiling tea leaves have been handed down from generation to generation. ## Ingredients - rice: 1 cup - Houjicha (roasted green tea): 30g - Water: 5 cups - salt: 1 tsp. ## Recipe 1. 1. Cook rice with normal amount of water (not including the quantity of water). 2. 2. Boil Houjicha (roasted green tea). 3. 3. Add rice and salt to 2 and cook over medium heat, stirring occasionally.When the desired consistency is reached, it is ready to serve. 4. 4. Add steamed sweet potatoes or baked kakimochi (rice cakes), etc., as desired. ## Provider Information provider : Recipe provided by : Nara Prefecture ![Image](Not found)" "# Yamato no zoni ｜ Our Regional Cuisines **Cuisine Name**: Yamato no zoni **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used round rice cake, celebratory radish, carrot, taro, cotton (momen) tofu, white miso paste, soybean flour ## History, Origin, and Related Events In Nara, it is a white miso soup with tofu, festive radish, carrot, taro, and round rice cake, etc. In many areas, the rice cake is taken out of the soup and dipped in soybean flour with sugar. Each ingredient has its own story. Tofu is a symbol of a storehouse with white walls, and is believed to wish for the building of a storehouse. Round rice cakes are used and vegetables are sliced into rounds to ensure that the family can live happily throughout the year. In Nara Prefecture, thin daikon radishes about 3 cm in diameter are sold at the end of the year as ""celebratory daikon"" to be added to zoni. Also, taro is added as a symbol of prosperity of offspring. In the eastern mountainous areas of Nara Prefecture, taro head (yatsutogashira) is added. The head taro contains the wish ""to be able to stand on top of others. The yellow color of the soybean flour is also said to wish for a good harvest of rice. ## Opportunities and Times of Eating Habits It is said that in the old days, people cooked zoni by burning straw and bean husks to pray for a year of laughter and bliss. ## How to Eat In Nara Prefecture, many people take out the rice cake from the zoni and dip it in soybean flour with sugar. ## Efforts for Preservation and Succession Even today, it is made at New Year's in every household and passed down from parents to children. It is also enjoyed by the younger generation, as schools have opportunities to make it for school lunch menus and in home economics classes. ## Ingredients - round cake of rice cake with red bean jam filling: 4 pieces - Celebration radish: 1／2 piece of radish - Sugar flavored carrot: 1／2 carrot - taro: 4 pieces - tofu: half a knife - soup stock: 5 cups - White miso: 80g - soybean flour with sugar: a little to taste ## Recipe 1. 1. Peel and cut taro into 1cm pieces. 2. 2. Add vegetables to the broth and when softened, add tofu and bring to a boil. 3. 3. Dissolve white miso in a small amount of broth and bring to a boil. 4. 4. Just before serving, bake the round rice cake and put it in the soup. 5. 5. Take out the rice cake and eat with soybean flour. ## Provider Information provider : Nara Prefecture Rural Lifestyle Research Group Association ![Image](Not found)" "# Naranoppei ｜ Our Regional Cuisines **Cuisine Name**: Naranoppei **Region**: Our Regional Cuisines ## Main Lore Areas All over Nara Prefecture ## Main Ingredients Used taro, deep-fried tofu, radish, carrot, dried shiitake mushroom, konnyaku ## History, Origin, and Related Events One of Nara's local dishes, ""Nokpe"" is a stew of taro, radish, carrots, and other ingredients. There are ""nogpe"" and ""nogpe soup"" all over Japan, but Nara nogpe is a vegetarian dish using kombu (kelp) and dried shiitake mushrooms as the broth, and is characterized by the natural thickening of the taro as it cooks.On December 15, prior to the ""Onmatsuri"" ceremony held at Nara Kasuga Taisha Shrine on December 17 every year, ""Nara-nokppe"" is served to Yamatozamurai and visitors to the shrine at the ""Oshukusho Matsuri"" where Yamatozamurai, the performers of the Onmatsuri, purify themselves.The Onmatsuri festival dates back to 1135 during the Heian period, when Tadamichi Fujiwara prayed for the peace of the people during a time of famine and epidemics throughout the country. It is the festival that concludes the year in Nara. ## Opportunities and Times of Eating Habits In Nara, the custom of eating ""nokpe"" has continued since ancient times. At this time of the year, 3 to 4 cm cubes of thick fried bean curd for nogpe are sold. ## How to Eat On cold days, it can be eaten as a soup with more broth or as a boiled dish. Although the broth consists only of kombu (kelp) and dried shiitake mushrooms, the flavor of the vegetables can be felt. ## Efforts for Preservation and Succession It is still eaten at home. It is also served in school lunches in Nara City, providing an opportunity to learn about the history of nokpe, Nara's food culture. ## Ingredients - taro: 400g - thick fried tofu: 120g (4 3-4cm cubes) - Daikon radish: 200g - Carrot: 100g - Konnyaku: 200g - dried shiitake mushroom: 3 medium pieces - Dashi stock (kelp): 500ml - salt: 1／2 tsp. - soy sauce: 5 tbsp. - mirin (sweet cooking sake): 1 tbsp. - water for rehydrating dried shiitake mushrooms: ## Recipe 1. 1. Peel and pre-boil taro. 2. 2. Cut radish and carrot into large pieces. Cut konnyaku into large pieces and pre-boil. 3. 3. Pour boiling water over deep-fried tofu to remove oil. 4. 4. Soak dried shiitake mushrooms in 500 ml of water. 5. 5. Put the ingredients, the juice from the dried shiitake mushrooms, and the broth into a pot and simmer slowly. 6. 6. When the ingredients become soft, add seasonings and simmer further. 7. 7. The taro will naturally thicken as it cooks. ## Provider Information provider : Nara Prefecture ![Image](Not found)" "# Kakinoha zushi ｜ Our Regional Cuisines **Cuisine Name**: Kakinoha zushi **Region**: Our Regional Cuisines ## Main Lore Areas Gojo City, Yoshino area ## Main Ingredients Used Rice, mackerel, persimmon leaves ## History, Origin, and Related Events Kakinoha-zushi is pressed sushi made of salted mackerel wrapped in kakinoha (persimmon leaf) with vinegared rice.There are various theories about the origin of Kakinoha Sushi. In the middle of the Edo period (1603-1867), fishermen in Kishu (Wakayama Prefecture), who had to pay a high annual tribute, would take summer mackerel caught in the Kumano Sea, salt them, and sell them over a mountain pass to villages along the Yoshino River in order to raise money. There is a theory that it became a festival food during the summer festivals held in the villages around that time, or that it was changed from a preserved food or a soldier's food.Kakinoha sushi is made from astringent persimmon leaves, which are rich in tannin and have a bright green color. The vinegar in the rice and the persimmon leaves have an antiseptic effect, and by leaving the sushi overnight after it is made, the aroma of the persimmon leaves and the flavor of the mackerel are transferred to the vinegared rice, giving it a unique flavor and making it delicious.Instead of persimmon leaves, ""hakinoha-zushi"" is made with magnolia leaves that grow wild in the mountains, and is made from around the time of the Boys' Festival through the month of July. The recipe is the same as that for kakinoha sushi, but the aroma of the magnolia leaves is transferred to the vinegared rice. ## Opportunities and Times of Eating Habits In the Gojo and Yoshino areas, ""Kakinoha Sushi"" is made as a summer festival dish. In farming villages, this is the time of year when rice planting is finished and people can take a break, and children help with the preparation. Saba is an important fish as a food for special occasions, and has been served at festive occasions. ## How to Eat If the rice has become hard due to being too cold in the refrigerator, warm it slightly in a microwave oven to make it tastier.In winter, it is delicious as ""Seared Kakinoha Sushi"". Wrapped in a persimmon leaf and roasted in a toaster oven for 3-4 minutes, it is ready to eat when the surface of the leaf is slightly charred.Be careful not to overcook it, as it will burn the sushi rice and the ingredients. ## Efforts for Preservation and Succession Sushi is still made during festivals and other events, and is also served at restaurants. As a representative souvenir of Nara, it is sold at events in department stores nationwide and as ekiben (boxed lunches at train stations), and is widely popular. ## Ingredients - rice: 2gou - Salted mackerel fillet: about 150g - Persimmon leaves: 20 leaves - Vinegar (for salted mackerel): Appropriate amount - [Mixed vinegar] Vinegar: 40ml - [Mixed vinegar] sugar: 25g - [Mixed vinegar] salt: 4g ## Recipe 1. 1. Clean the front and back of the persimmon leaves and drain. 2. 2. Bone the salted mackerel if it has bones attached (remove all fine bones as well), and then braise in vinegar for about 1 hour. Remove the thin skin and slice into 3-4 mm thin strips. 3. 3. Make mixed vinegar with vinegar, sugar and salt. 4. 4. Cook rice, and as soon as the rice is done cooking, mix vinegar into the rice to make sushi rice.(When cooking rice, add a little kombu and sake to the rice to make it tastier.) 5. 5. Shape the cooled sushi rice into tawara (rice straw). 6. 6. Place the mackerel on a persimmon leaf and wrap it with the rice. （Place the mackerel on a persimmon leaf and wrap it in the vinegared rice.) 7. 7. Pack tightly into a sushi box, place a weight on top, and leave overnight. ## Provider Information provider : Nara Prefecture Rural Lifestyle Research Group Association ![Image](Not found)" "# Shirasu Don (Whitebait on top of rice) ｜ Our Regional Cuisines **Cuisine Name**: Shirasu Don (Whitebait on top of rice) **Region**: Our Regional Cuisines ## Main Lore Areas North Area, Central Area ## Main Ingredients Used Whitebait, Rice ## History, Origin, and Related Events Whitebait fishing reaches its peak from late March until May. During that time, lots of young Japanese anchovy, Japanese sardine or round herring are caught. Especially, Kada area in Wakayama City and Yuasa in Arita-gun are prominent areas for whitebait industry; fresh whitebait in Kada and boiled whitebait in Yuasa. In Yuasa area, which boasts the top amount of catching whitebait, the fishers use the technique called ‘batch ami’ when catching whitebait. They pull the fine nets with two small boats to surround groups of fish. The name of this technique came from men’s underwear called ‘batch’ because the net looks like it. The fishers in Enjugahama area, close to Yuasa, have been catching whitebait with traditional seine-fishing.Fresh whitebait is delivered to factories nearby immediately, then boiled with salt in the huge kettles. It will be dried under sunshine after boiled. ‘Shirasu Don’ is a dish with this whitebait put on top of the rice. The locals enjoy it with Yuasa soy sauce or Kinzanji Miso in Yuasa. Some restaurants offer ’Shirasu Don’ with fresh whitebait. It is unique specialty in fishery port. ## Opportunities and Times of Eating Habits You can buy boiled whitebait throughout the year, but it is the best from late March until whole spring. ## How to Eat Sometimes it is served simply with soy sauce and fish flavor, or you can add ‘Ponzu (=Mixed with soy sauce and citrus juice)’, ‘Umeboshi (=Pickled plum)’ , or Kinzanji Miso. Every home has its own way to enjoy this dish. green leek or green shiso is used for condiments. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)‘Shirasu Don’ in Yuasa is selected as one of ‘The top 30 of Wakayama local food’. There are many restaurants serving ‘Shirasu Don’, with secret sauce from each restaurant. This dish is popular among tourists, too. ## Ingredients - Boiled whitebait: 240g - Green shiso: 8 - Umeboshi (=Pickled plum): 4 - Rice: 3 cups - Sesame oil: 4 tbsp. - Soy sauce: A little ## Recipe 1. 1. Julienne green shiso. 2. 2. Place freshly cooked rice in a rice bowl. 3. 3. Put whitebait, then sprinkle soy sauce and sesame oil. Place green shiso and umeboshi. ## Provider Information provider : Wakayama Prefecture JA Women’s Organization Liaison Committee ![Image](Not found)" "# Mikan Mochi (Mandarin Mochi) ｜ Our Regional Cuisines **Cuisine Name**: Mikan Mochi (Mandarin Mochi) **Region**: Our Regional Cuisines ## Main Lore Areas Arita City ## Main Ingredients Used Glutinous Rice, Mandarin orange, Sugar ## History, Origin, and Related Events Wakayama Prefecture is one of the top mandarin oranges producing prefecture. Especially Arita area, origin of ‘Arita Mikan’, most mountains are covered with mandarin plantation. In 1574, Magoemon Ito, local farmer from Arita City, brought young mandarin trees from Yatsushiro, (current Kumamoto Prefecture), then planted in Arita. It is the origin of ‘Arita Mikan’. Arita City is mountainous and faces at the sea, and has less flat land. On the other hand, its mild climate is advantage for growing mandarin. Therefore, Kishu Domain (currently Wakayama Prefecture) promoted growing mandarin, and it became thriving. After that, the mandarin trees Ito brought were prevailed, which made Arita area ‘small mandarin in Kishu’ producing area. In 1634, Tobei Takigawara, a tangerine farmer, delivered Kishu mandarin to Edo (current Tokyo) for the first time, Arita mandarin became popular in Edo. When they could not ship due to bad weather in November, 1685, Bunzaemon Kinokuniya, a local merchant, leaned the price of mandarin got skyrocketing in Edo. Then he delivered mandarin by ship in the bad weather and made fortune.‘Mikan Mochi’ (mandarin mochi) is developed during the research of the local cuisine. Mandarins are placed on the glutinous rice and steamed together, then pounded together after the skin of mandarins are removed. It has beautiful color and smells good, and you can enjoy refreshing sour flavor. ## Opportunities and Times of Eating Habits White mandarin flowers burst into bloom in the whole fields and bring great flagrance in Arita City in May. Trees bear yellow fruits in autumn. Farmers start harvesting ‘Goku Wase’ (extremely early maturing) mandarin in October, ‘Wase’ (early maturing) in November, and ‘Ban sei’ (medium maturing) in December. ## How to Eat It is soft when you eat it as it is. When you toast the surface, you will enjoy two different texture – crispy outside, melty inside. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)There are variety of mochis (mochi mixed with skin, bite-size one, etc.) sold as a local specialty. Also, some mochis are registered in ‘Premier Wakayama’. ## Ingredients - Glutinous rice: 1.4kg - Mandarin orange: 5~6 - Lemon: A little - Sugar: 80g ## Recipe 1. 1. Wash the glutinous rice a day before cooking and soak in water over night. 2. 2. Drain water and put the rice into a steamer. Put whole mandarins on the rice, then steam together for one hour. 3. 3. Put steamed rice, mandarins without skins, and sugar into a mochi maker, and pound well. 4. 4. Add lemon to freshly pounded mochi, and make small mochi balls to eat. ## Provider Information provider : ""Let's tell and make the most of Wakayama's food ingredients and food culture"" (Wakayama Prefecture Life Research Group Liaison Council, Wakayama Prefecture) ![Image](Not found)" "# Kokera-Sushi ｜ Our Regional Cuisines **Cuisine Name**: Kokera-Sushi **Region**: Our Regional Cuisines ## Main Lore Areas North Area, South Area ## Main Ingredients Used Rice, Fish, Shrimp, Vegetables ## History, Origin, and Related Events ‘Kokera-Sushi’ is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrots and thin omelette are placed on the vinegared rice into a wooden flame, then pressed. It is said that this dish is the original form of ‘Oshi-Zushi’ or ‘Hako-Zushi’. There are many stories behind the origin of the name. Some said that as wooden frame for sushi was made from ‘Kokera-Ita (=Shingle board)’ , this dish was called ‘Kokera-Sushi'. Others that the dish looked like ‘Kokera (=Woodchips)’ . The ingredients vary depending on the region. People used to have a summer festival for fish memorial service and for prayer for good catch through the year around Tanoura Fish Port in Wakayama City. ‘Kokera-Sushi’ prepared with ‘Himeji (=Japanese goatfish)’ or ‘Eso (=Synodontidae)’ caught during spring and summer was served in the festival. The locals prepared ‘Himeji’ in advance when the summer festivals were approaching because ‘Himeji’ had to be fillet and left for a while after salt was sprinkled over it. In Saigasaki area in Wakayama City, minced ‘Eso’ caught with bottom trawling is used in ‘Kokera-Sushi’. The fish is grilled after being fillet. The dish is one of the hospitality foods in the area, and is also called ‘Tonton-Zushi’ from the sound making minced fish with knife.In Matsue area in Wakayama City, vinegared rice and flakes of shrimp or sea bream are placed in many layers to make ‘Kokera-Sushi’. Red fish can be replaced with shrimp. Many ingredients like black beans, river shrimp, shiitake mushroom, freeze-dried tofu, carrots, are used in Nachi Katsuura region. ‘Basho (=Hardy banana)’ leaves in summer, or ‘Takana (=mustard green)’ leaves in autumn are used as a sushi divider. ## Opportunities and Times of Eating Habits This dish was an auspicious food to be served at celebration like summer festivals or autumn festival. ## How to Eat You can grill the sushi to enjoy different flavor when sushi gets hard. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In Wakayama City, there are many events like local food cooking classes to teach the locals or students how to cook local food like ‘Kokera-Sushi’. ## Ingredients - [Vinegar rice] Rice: 5 cups - [Vinegar rice] Vinegar: 90ml - [Vinegar rice] Sugar: 90g - [Vinegar rice] Salt: 25g - Egg: 2 - ‘Takana (=mustard green)’ leaf: 5-6 - Black bean: 100g - Shiitake mushroom: 6 - Freeze-dried tofu: 4 - Carrot: 1 - River shrimp: 100g - Red pickled ginger: 1 tbsp. ## Recipe 1. 1. Make thin omelette, then cut it into 1cm (0.4 inch) squares 2. 2. Season black beans, river shrimp, shiitake mushrooms, gobou (=burdock), freeze-dried tofu and carrots with broth, sugar, soy sauce or salt separately. (Cut these ingredients smaller than beans.) 3. 3. Place ‘takana’ in the bottom of a box, then place vinegar rice tight to 1cm (0.4 inch) thick. 4. 4. Make the surface flat, then sprinkle ingredients 3. 5. 5. Place ‘takana’ over it, then vinegar rice, and sprinkle ingredients 3. 6. 6. Repeat 5 to make 2-3 layers. 7. 7. Place ‘takana’ over the layer in the end. Put a plate on it, then put stone weight (3-4kg) and leave it more than 12hours. ## Provider Information provider : ""Let's tell and make the most of Wakayama's food ingredients and food culture"" (Wakayama Prefecture Life Research Group Liaison Council, Wakayama Prefecture) ![Image](Not found)" "# Imo Mochi / Sweet Potato Mochi ｜ Our Regional Cuisines **Cuisine Name**: Imo Mochi / Sweet Potato Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Southern Area ## Main Ingredients Used Sweet potato, Glutinous rice flour ## History, Origin, and Related Events In regions along the Kumano Sea, where there is limited flat land suitable for rice cultivation due to the proximity of mountains to the sea, sweet potatoes (satsuma imo) became a staple food alongside barley. The red soil plateau makes it easy to cultivate sweet potatoes, and the sweet flavor of the harvested produce makes it a daily dietary staple, often replacing rice. The ingenuity of using fewer glutinous rice to make mochi from sweet potatoes played a role in its popularity.Sweet potato cultivation in the Kumano region started during the Edo period. Umematsu Yasuke, a resident of Kushimoto, discovered the deliciousness of sweet potatoes during a visit to Hyuga in Kyushu and brought them back to Kushimoto. The climate and conditions of Kii Province (now Wakayama Prefecture) proved suitable for sweet potato cultivation, leading to widespread adoption in various parts of the southern part of the prefecture. During that time, sharing seedlings or cultivation methods outside the domain was prohibited to protect the domain's interests. Umematsu Yasuke, who brought sweet potatoes to the distant southern region of the prefecture, was posthumously honored, receiving recognition from the Governor of Wakayama Prefecture during the Meiji period.Apart from ""imomochi"" (sweet potato rice cake), there are other local dishes using sweet potatoes, such as ""ukeja"" (sweet potato with tea), ""imochagayu"" (sweet potato rice porridge), ""imogohan"" (sweet potato rice), and ""yude hoshiimo"" (boiled dried sweet potatoes). ## Opportunities and Times of Eating Habits Nowadays, it is enjoyed as a snack by both children and adults. ## How to Eat When freshly made, it is soft and can be eaten as is, but it becomes firm when it cools down, so it is often grilled before eating. In the past, when sugar was precious, it was made with only the sweetness of sweet potatoes. However, nowadays, some people add sweet red bean paste to enhance the sweetness according to their preferences. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is a classic snack that is always available at roadside stations and other places. There are also specialty shops that specialize in selling ""imo mochi."" ## Ingredients - Sweet potatoes (peeled): 4 kg - White mochi rice (=Glutinous rice Cake): About 2.2 kg - Toriko (=starch): As needed - An(=Sweet red bean paste): As needed (to taste) - Salt: A pinch ## Recipe 1. 1. Wash the mochi rice and soak it in water overnight. 2. 2. Peel the sweet potatoes, cut them into appropriate sizes, and remove any bitterness. 3. 3. Steam the sweet potatoes, then place the mochi rice on top and steam again. 4. 4. Transfer the mixture to a mochi-pounding machine, add 10g of salt, and pound. 5. 5. Spread toriko (=starch) on a surface, place the pounded mixture, and add an(=sweet red bean paste) inside. ## Provider Information provider : ""Let's tell and make the most of Wakayama's food ingredients and food culture"" ![Image](Not found)" "# Inoko Mochi ｜ Our Regional Cuisines **Cuisine Name**: Inoko Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Northern and Southern Area ## Main Ingredients Used Rice, Glutinous rice, Satoimo(=Japanese taro), Sweet red bean paste ## History, Origin, and Related Events The boar, worshipped as the god of agriculture since ancient times, is said to visit in the spring of the second month of the lunar calendar to create rice and barley fields and engage in farming. After completing agricultural work, the boar returns in the autumn of the tenth month of the lunar calendar. In the northern regions where rice cultivation was prosperous, there was a tradition of offering ""Inoko Mochi,"" rice cakes coated with sweet red bean paste, to express gratitude for the harvest on the day of the boar in autumn. In a normal year, 12 ""Inoko Mochi"" and in a leap year, 13 ""Inoko Mochi"" are placed in a measuring cup (masu), half of each.In the southern region of the prefecture, ""Inoko Mochi"" is also made at an autumn festival in the Ayukawa area of Oto Village in Tanabe City. The custom involves offering sake, grilled saury, new rice in a straw bag, daikon radish salad, yuzu, cooked newly harvested rice, and chrysanthemum flowers. This type of mochi is also known as ""Innoko Mochi."" In the past, there was a tradition where children would visit each house, sing songs, and receive mochi. ## Opportunities and Times of Eating Habits On the first Day of the Boar in October of the lunar calendar, people express gratitude for the abundance of autumn. They offer thanks to the deities, celebrate the ""First Day of the Boar,"" and invite relatives to share ""Inoko Mochi."" Therefore, as the autumn harvest concludes, preparations are made for the mochi-making event dedicated to this special day. ## How to Eat ""Inoko Mochi"" is made by cooking glutinous rice and about half the amount of non-glutinous rice along with taro. While it is still warm, mash the taro and mix it with rice. This mixture is called ""Saru no Atama (monkey head),"" and it is shaped into rounds slightly larger than Anko Mochi. On top of it, a sweet azuki bean paste with added salt is placed. In the past, sugar was not included in the sweet bean paste. ""Inoko Mochi"" maintains a good texture and is not too firm even when cooled, providing a delightful mouthfeel. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In some areas of the Ito region, there are efforts to pass down the tradition by teaching the preparation method during school outreach programs. Students learn how to make ""Inoko Mochi"" and enjoy eating it together, contributing to the preservation of this cultural practice. ## Ingredients - Rice: 4 cups - Glutinous rice: 2 cups - Satoimo(=Japanese taro): 500g - Salt: 2 tsp. - [Anko(Red Bean Paste)] Azuki beans(=Red beans): 400g - [Anko(Red Bean Paste)] Sugar: 500g - [Anko(Red Bean Paste)] Salt: 1 tsp. ## Recipe 1. 1. Add enough water to the azuki beans(=Red beans), cook until they become soft, and then add sugar and salt. Simmer until it thickens, creating grainy red bean paste. 2. 2. Wash the rice and glutinous rice, then let them soak for about 30 minutes. 3. 3. Peel and chop the satoimo(=Japanese taro) into small pieces. Parboil them briefly to remove any bitterness. 4. 4. Add salt to the rice and glutinous rice. Cook them together to make a slightly firm rice. 5. 5. While still hot, grind the mixture well using a surikogi (Japanese mortar and pestle) to create round, flat rice cakes. 6. 6. Wrap the rice cakes with the red bean paste. ## Provider Information provider : ""Let's tell and make the most of Wakayama's food ingredients and food culture"" ![Image](Not found)" "# Kakimaburi ｜ Our Regional Cuisines **Cuisine Name**: Kakimaburi **Region**: Our Regional Cuisines ## Main Lore Areas Iwade city, Kinokawa city ## Main Ingredients Used rice, dried tofu, dried shiitake mushrooms, carrots, bamboo shoots, etc. ## History, Origin, and Related Events The Naga region is situated in the eastern part of the Kino River Plain. The area is known for producing rice, persimmons, peaches, and other crops that are well-suited to the climate. During the Edo period, irrigation canals were built which helped the region develop into a granary in the prefecture. The region has a long-standing tradition of making sushi, which is prepared using rice, dried foods, and seasonal vegetables grown in the area. Kakimaburi, a chirashi-zushi dish made by mixing sushi rice with seasonal vegetables and other ingredients, is a local delicacy. It is often prepared in large quantities for celebrations and other gatherings at home, and in the past, was a feast during the rice-planting season. The word ""maburi"" is a dialect term in the Naga region that means ""to stir."" When mixed with “kakimaze” (to stir), it became ""kakimaburi.” ## Opportunities and Times of Eating Habits This dish is typically prepared when hosting a large number of guests, such as during celebrations and equinoxes. To accommodate for the unknown number of guests, make a lot of kakimaburi and soup. As all the ingredients are cooked together in the same broth, it is easy to make a large quantity. Historically, this dish used only dried fish and vegetables, but it has evolved to include shrimp and other ingredients in recent times, which has been passed down to the next generation. ## How to Eat Mix dried fish and local seasonal vegetables such as dried tofu, dried shiitake mushrooms, burdock root, etc. with sushi rice, and garnish with egg and red pickled ginger. Depending on the region, shirasu (baby sardines) and pickled plums are added, local citrus fruits are used as sushi vinegar, and chirimenjako (dried baby sardines) are added to the vinegar mixture to enhance its flavor. ## Efforts for Preservation and Succession Takamaburi made with locally-sourced ingredients, including nabana, is sold at a processing and sales center in Iwade City. This dish has gained popularity among the locals and is also included in cooking classes at nearby junior high schools, making it a part of the younger generation's culinary heritage. ## Ingredients - Rice: 4 cups - Soup stock: 2 cups - Koya-dofu (dried tofu): 1 slice - Dried shiitake mushrooms: 3 - Bamboo shoots: 100g - Carrot: 100g - Red fish paste: 1／2 - Green beans: 70g - Broiled egg: 3 eggs - Powdered nori: Appropriate quantity - Red ginger: Appropriate quantity - [Vinegar mixture] Vinegar: 75ml - [Vinegar mixture] Sugar: 40g - [Vinegar mixture] Salt: 1tsp. - [Vinegar mixture] Mirin (sweet cooking rice wine): 2 tbsp. - [Seasoning A] Light soy sauce: 2 tbsp. - [Seasoning A] Sugar: 20g - [Seasoning A] Mirin: 1 tbsp. ## Recipe 1. 1. Soak koya-dofu in hot water, then squeeze it well between your palms, and cut it into small strips. 2. 2. Soak dried shiitake mushrooms in water to rehydrate them, remove any stones, and cut them into small pieces. Cut bamboo shoots and red fish paste into small pieces. Wash and peel carrots, then cut them into small pieces as well. 3. 3. Remove the muscles from the beans, boil them in salted water, and cut them into diagonal slices. 4. 4. In a separate saucepan, combine broth and seasoning A. Bring to a boil, then add ingredients 1 and 2 and simmer until all the liquid is absorbed. Add the fish paste just before turning off the heat. 5. 5. Drain the ingredients from step 4 and add them to the sushi rice. Mix everything together. 6. 6. Serve the mixture in a bowl and sprinkle it with egg, string beans, shredded red ginger, and chopped nori. ## Provider Information provider : "" A recipe collection of ""Taste of Naga""(Naga Marugoto Fair Executive Committee, etc.) ![Image](Not found)" "# Kaki-made Gohan (Kaki-made Rice) ｜ Our Regional Cuisines **Cuisine Name**: Kaki-made Gohan (Kaki-made Rice) **Region**: Our Regional Cuisines ## Main Lore Areas Hidaka Region ## Main Ingredients Used Rice, grilled mackerel, carrots, freeze-dried tofu, dried shiitake mushrooms, fried tofu, chikuwa (fish cakes), konjac, bamboo shoots ## History, Origin, and Related Events In the Hidaka region, “kaki-made rice” has traditionally been served at celebrations, memorial services, Hina-matsuri, festivals, and other gatherings. The dish consists of rice mixed with ingredients cooked in a broth made from grilled fish bones, seasoned with seasonal vegetables and sake―no vinegar is used. The term kaki-made is a colloquial expression of kaki-maze, which means “mixed.” The dish likely originated from the abundant mackerel caught in the Hidaka region. Unlike chirashi sushi, kaki-made rice is a mixed rice dish with a gentle, homey flavor that utilizes fresh mackerel caught from the Kii Channel and vegetables grown in the warm climate. ## Opportunities and Times of Eating Habits This dish has traditionally been served at gatherings such as celebrations, memorial services, and festivals. ## How to Eat This dish is made by cooking various ingredients in a broth made from mackerel bones. The seasoned ingredients are then mixed into warm rice. In some regions, a small amount of vinegar is also added. ## Efforts for Preservation and Succession Local women in Inami are actively involved in spreading the tradition of kaki-made rice. They teach the recipe at local schools and participate in community events. As part of these efforts, a pre-packaged""Kaki-Made Rice Mix"" has been commercialized. Since all one needs to do is mix it with rice, the product has gained popularity, especially among younger generations. Older people also appreciate its nostalgic taste. ## Ingredients - Rice: 5 cups - Sake: 50ml - [Kaki-made rice ingredients] Grilled mackerel: 1／2 (approx. 200g) - [Kaki-made rice ingredients] Carrots: 1／2 (approx. 60g) - [Kaki-made rice ingredients] Freeze-dried tofu: 2 (approx. 30g) - [Kaki-made rice ingredients] Dried shiitake mushrooms: 2-3 (approx. 15g) - [Kaki-made rice ingredients] Fried tofu: 1 (approx. 50g) - [Kaki-made rice ingredients] Chikuwa (rice cakes): 1 (approx. 50g) - [Kaki-made rice ingredients] Konjac: 1／2 (approx. 120g) - [Kaki-made rice ingredients] Burdock: 50g - [Kaki-made rice ingredients] Snow peas: Appropriate quantity - [Kaki-made rice ingredients] Pickled red ginger: Appropriate quantity - [Seasoning] Soy sauce: 120ml - [Seasoning] Sugar: 130g - [Seasoning] Dashi broth: 300ml ## Recipe 1. 1. Wash the rice, drain it, and cook it in a rice cooker with sake and water. Cook it to be slightly firm. 2. 2. Debone the grilled mackerel and shred it. 3. 3. Add 300ml of water to the mackerel bones to make dashi broth. 4. 4. Rehydrate the freeze-dried tofu and dried shiitake mushrooms, then julienne them. Julienne the carrot as well. 5. 5. Julienne the konjac and quickly boil it to remove the harsh taste. 6. 6. Place the shredded mackerel, julienned ingredients, and burdock in a pot. Add sugar and soy sauce to the dashi broth from step 3 and simmer. 7. 7. Mix the cooked ingredients and broth from step 6 into the cooked rice. 8. 8. Plate the dish, and garnish with julienned salt-boiled snow peas and julienned pickled red ginger. ## Provider Information provider : Hidaka Regional Life Research Group Association ![Image](Not found)" "# Kaki no Ha Zushi (Persimmon Leaf Sushi) ｜ Our Regional Cuisines **Cuisine Name**: Kaki no Ha Zushi (Persimmon Leaf Sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Katsuragi, Kudoyama ## Main Ingredients Used Persimmon leaves, rice, mackerel, shiitake mushrooms, shrimp ## History, Origin, and Related Events The Ito region in the Kinokawa River basin is famous for its persimmons, especially Kudoyama for Fuyu persimmons and Katsuragi for seedless persimmons. Persimmon leaf sushi, which consists of sushi rice and toppings wrapped in autumnal persimmon leaves, is said to have originated in the Edo period and was once a delicacy served during autumn festivals. Persimmon leaves contain a high amount of tannin with antibacterial and antioxidant properties, which likely improved the preservation of the sushi. The ingredients include seafood like mackerel and shrimp brought by boat from the Kumano Sea to the upper reaches of the Kinokawa River, as well as shiitake mushrooms, kamaboko (fish cakes), fried tofu, and eggs―essentially any available ingredients.The persimmon leaves used are beautifully autumn-colored leaves from astringent persimmons, preferably harvested in good, dry weather. The unique fragrance of the persimmon leaves enhances the depth of flavor in the sushi. ## Opportunities and Times of Eating Habits While once a festive food indispensable for autumn festivals, these days it is eaten year-round using a variety of ingredients. People sometimes pickle persimmon leaves in salt for preservation, so that they can prepare persimmon leaf sushi for guests at any time. ## How to Eat Wrap the sushi with a persimmon leaf and press it overnight with a weight. This helps the vinegar, white rice, and other ingredients to blend well, enhancing the flavor. Since it is wrapped in bite-sized pieces with persimmon leaves, you can eat it easily without chopsticks, using the leaf as a plate. ## Efforts for Preservation and Succession This dish continues to be beloved by people of all ages. Ingredients have evolved to include not just mackerel but also sea bream, salmon, and Kumano beef. Specialized shops and department stores sell it as a specialty product of Wakayama. Some shops in the region have registered their persimmon leaf sushi as an Excellent Local Product under the ""Premier Wakayama"" brand, preserving its traditional taste. In some areas of the Ito region, the tradition is also being passed down through cooking classes in elementary schools. ## Ingredients - Rice: Approx. 1.8l - Dried shiitake mushrooms: Appropriate quantity - Persimmon leaves: 90-100 leaves - Salted mackerel: Appropriate quantity - Dried shrimp: Appropriate quantity - [Seasoning A] Sugar: 150-170g - [Seasoning A] Vinegar: 180-200ml - [Seasoning A] Salt: 1 tbsp. ## Recipe 1. 1. Make 90 to 100 sushi rice balls. 2. 2. Use astringent persimmon leaves. 3. 3. Thinly slice the mackerel and marinate it in vinegar for about 30 minutes. 4. 4. Rehydrate the shrimp and simmer it. 5. 5. Rehydrate the shiitake mushrooms and simmer them. 6. 6. Wrap the sushi rice and ingredients with a persimmon leaf and press them in a sushi bowl. ## Provider Information provider : ""Revitalize and Pass On! Wakayama's Ingredients and Food Culture"" (Wakayama Prefecture Living Research Group Liaison Council & Wakayama Prefecture) ![Image](Not found)" "# Umeboshi (pickled plums) ｜ Our Regional Cuisines **Cuisine Name**: Umeboshi (pickled plums) **Region**: Our Regional Cuisines ## Main Lore Areas Minabe Town, Tanabe City ## Main Ingredients Used Plums ## History, Origin, and Related Events During the Edo period, barren land that could not be used for rice cultivation was exempt from payment of annual tribute. The Tanabe fief of the Kishu domain covered plenty of barren land, and the farmers were burdened by heavy annual tribute payments. To alleviate the farmers’ hardship, Naotsugu Ando, the lord of the Tanabe domain, turned his attention to the yabu-ume plum, which grew wild in the barren land, and encouraged the farmers to cultivate it. This is believed to be the beginning of large-scale plum cultivation in Wakayama Prefecture. In addition to the mild climate, the region was surrounded by small hills and received ample sunlight, making it suitable for plum cultivation, and as a result plum cultivation took hold in the southern part of the prefecture. The high-quality umeboshi produced in this region came to be known as “Tanabe plums”, and were highly praised, even in Edo.After the Meiji period, the demand for umeboshi increased as they were used for military rations during the Sino-Japanese and Russo-Japanese wars as well as World War II, leading to an increase in production. In addition, the demand for umeboshi also increased due to cholera and dysentery outbreaks during the period spanning 1877-1887.The large, thick-fleshed nanko-ume plum was selected and registered as a variety in 1965 after many years of searching for a superior strain. Every year from the end of January to the end of February, plum blossoms bloom in plum groves, with “a million petals in a single glance, with a fragrance that spreads for ten li”. ## Opportunities and Times of Eating Habits Every year, many households make their own umeboshi in their own way. In the past, it was also customary to dry plums during the summer. The dried plums to be eaten that year would then be pickled in plum vinegar, with the rest stored as emergency rations in the event of a disaster. ## How to Eat Umeboshi can be eaten as is or on top of white rice, and it can also be added when boiling bluefish to get rid of the fishy smell. ## Efforts for Preservation and Succession Due to postwar food shortages, plum trees were cut down and replaced with sweet potatoes and other crops, leading to a decline in plum cultivation. However, postwar reconstruction efforts have resulted in plum production recovering. Currently, Wakayama Prefecture accounts for approximately 60% of the nation's plum production, with Minabe Town and Tanabe City accounting for about 80% of the prefecture's total production. ## Ingredients - Yellow (ripe) plums: 1kg - Coarse salt: 200g - Plastic food storage bags: 2 - Shochu or vinegar: To taste - Weight: 1kg (same weight as plums) ## Recipe 1. 1. Rinse the plums in cold water and drain well. 2. 2. Disinfect the inside of the food storage bags with shochu (35° C or higher) or vinegar.(Use thick food storage bags from reputable manufacturers to prevent leakages) 3. 3. Mix the salt and plums in the food storage bags. Remove air from the bag once the salt and plums are evenly mixed. Tightly seal the mouth of the bags. 4. 4. Place one of the bags on top of the other and lay them flat on a plate so that the weight of the bag on top is evenly distributed. Place a weight on top of the bag on top.（A plate is used to guard against the risk of leakage） 5. 5. The plum vinegar will rise to the top after 2-3 days. Remove the weight. If air comes out of the bags, quickly remove the air. Tightly seal the mouth of the bags. 6. 6. The pickling process is complete after roughly one month. (The plums can be left as is) Dry the plums in the sun for 3-4 days during a spell of good weather. Make sure to expose the plums evenly to the sun. ## Provider Information provider : Recipe provided by: Wakayama Prefecture Agricultural Cooperative Union ![Image](Not found)" "# Utsubo (moray eel) cuisine/utsubo tsukudani ｜ Our Regional Cuisines **Cuisine Name**: Utsubo (moray eel) cuisine/utsubo tsukudani **Region**: Our Regional Cuisines ## Main Lore Areas Southern Wakayama Prefecture ## Main Ingredients Used Utsubo, soy sauce, sugar, etc. ## History, Origin, and Related Events Known as the “gangster of the sea”, the utsubo (moray eel) has an unpredictable temperament as well as sharp upper and lower teeth. The fierce-looking utsubo only consumed in several regions, including the southern region of Wakayama Prefecture. There are about 200 recognized species of utsubo, most of which are 1-1.5 meters long and weigh 1-5 kilograms. Utsubo are in season from November to March, but those caught during the cold season are more delicious because they are fatty and do not smell as much. The flesh of utsubo is white, translucent, and elastic, with a light flavor. In addition to being rich in protein, calcium, and iron, the gelatin between the flesh and skin is rich in collagen.In Wakayama Prefecture, utsubo are often dried before being eaten, and the sight of large quantities of cut open utsubo being dried is common during the fall and winter fishing seasons in the southern part of the prefecture. Utsubo tsukudani, made by frying dried utsubo and boiling it in soy sauce, is a particular regional specialty. In addition to tsukudani, utsubo is also used in hot pots, sashimi, seared utsubo dishes, fried dishes, etc. Its white flesh, which does not have a strong flavor, goes well with all kinds of dishes and can be eaten in various ways, making it a favorite delicacy in the fall and winter since ancient times. ## Opportunities and Times of Eating Habits Utsubo is in season from fall to winter and is eaten during the cold season. In addition to utsubo tsukudani, utsubo sashimi, and fried utsubo, processed utsubo is also sold, making them easy to eat. Processed fried utsubo is also a popular gift as it goes well with alcohol. ## How to Eat For tsukudani, combine soy sauce, sugar, and mirin with water to make a sauce and simmer until thickened. Once done, quickly combine the crispy fried utsubo with the sauce. ## Efforts for Preservation and Succession Utsubo have many bones that are difficult to remove, so they are rarely cooked at home. Seared utsubo and utsubo tsukudani are widely available as they are sold at supermarkets and served at restaurants. ## Ingredients - Dried moray eel: 1 - Frying oil: As needed - Sauce ratio: 2 parts sugar, 1 part soy sauce, 1／3 part mirin, 1 part water (adjust amount to taste): ## Recipe 1. 1. Heat the oil at medium heat and deep fry the moray eel until golden brown. (The utsubo will taste bitter if fried for too long and raw if fried for not long enough) 2. 2. Combine the ingredients for the sauce, heat and simmer until thickened, and quickly add the sauce to the utsubo in 1. 3. 3. The bottom part of the cut and dried utsubo contains many bones. Pound it with a hammer and cut into 2.5cm x 1cm strips. ## Provider Information provider : Recipe provided by: “Nishimuro Regional Specialties and Flavors” (Nishimuro Region Livelihood Improvement Friendship Association (now Nishimuro Region Livelihood Research Group Liaison Council)) ![Image](Not found)" "# Simmered igami (Japanese parrotfish) ｜ Our Regional Cuisines **Cuisine Name**: Simmered igami (Japanese parrotfish) **Region**: Our Regional Cuisines ## Main Lore Areas Around Tanabe City ## Main Ingredients Used Igami ## History, Origin, and Related Events Commonly known as “budai”, igami (Japanese parrotfish) is a typical inshore fish that can be found in the southern regions of Wakayama Prefecture. Igami has a distinctive fishy smell in summer, but from fall through winter, the smell disappears due to the fish’s staple food of seaweed found on rocky shores, and its thick white flesh is plump and succulent. In Tonda in Shirahama Town and around Tanabe City, it is customary to eat boiled whole igami instead of sea bream during the New Year. Igami is also a key part of fish dishes served during festivals. It is said that the name “budai” originated from a saying that “lords would eat tai (sea bream), and the common people would make do with fish that had “tai” in its name”. Igami was not a particularly popular fish for eating, but it is thought that it gained popularity because of its delicious taste. ## Opportunities and Times of Eating Habits Igami is caught by gill-net fishing from November to January. In winter, the taste of igami is best when the temperature of the tide is below 20 degrees Celsius, but the taste changes when the temperature of the water rises, and because of this, the igami caught north of Tanabe City is more valuable. In Tonda in Shirahama Town and Tanabe City, igami is boiled and eaten during the New Year instead of sea bream. ## How to Eat Igami is simmered whole with sugar, soy sauce, and sake before being served. Because its entrails are removed before cooking, daikon slices are stuffed into the belly of igami to maintain its shape when it is served during festivals and celebrations. When simmered, the flesh of the igami is succulent, delicious, falls away from the bones easily. The broth from simmering igami is rich in gelatin and becomes cloudy when cool. It can be eaten together with the flesh to create an aroma and unique flavor reminiscent of the ocean. Igami is a versatile fish that can be used not only for simmering, but also for making miso soup, fried fish, stews, and dried fish. ## Efforts for Preservation and Succession Simmered igami is a fish dish that has been passed down from generation to generation in the southern part of the prefecture. It is a typical inshore fish that is an indispensable part of fish dishes served during local festivals and the New Year. ## Ingredients - Igami: 2 - Daikon: 1 - Bamboo sheath: 1 pc - Sake: 200ml - [Seasoning A] Soy sauce: 200ml - [Seasoning A] Water: 200ml - [Seasoning A] Mirin: 200ml - [Seasoning A] Sugar: 70-100g ## Recipe 1. 1. Remove the scales and innards of the igami and cut slits in the fish. 2. 2. Cut the daikon into 2cm slices. 3. 3. In a saucepan, bring the sake to a boil, then add seasoning A and simmer. 4. 4. Place the daikon slices on top of the bamboo sheath and place the igami on top of the daikon slices. Lift carefully using the bamboo sheath and transfer to a pot.（Stuff the daikon slices into the belly of the igami.) 5. 5. Cook over high heat, occasionally basting with the broth. ## Provider Information provider : ""Let's tell and make the most of Wakayama's food ingredients and food culture"" (Wakayama Prefecture Lifestyle Research Group Liaison Council, Wakayama Prefecture) ![Image](Not found)" "# Narezushi ｜ Our Regional Cuisines **Cuisine Name**: Narezushi **Region**: Our Regional Cuisines ## Main Lore Areas Arita Region ## Main Ingredients Used Rice, mackerel ## History, Origin, and Related Events Narezushi has long been a common sight at festivals as well as local and regional events. It is a preserved food that makes use of fermented rice to preserve fish, and the technique involved in making narezushi is still in use today. Wakayama's narezushi is said to be one of the three most famous narezushi in Japan, with a history of more than 800 years. There are various theories about the origin of narezushi, but it is said to have originated when salted mackerel was stuffed with rice and wrapped in leaves. When the salted mackerel was unwrapped to be eaten after several days, the rice within had fermented, combining with the mackerel to become a delicious sushi dish. ## Opportunities and Times of Eating Habits Narezushi was also served during autumn festivals. From the vigil on the eve of a festival until the day after the festival, every member of a family will eat a piece of narezushi with every meal. Guests are served well-pickled sweet narezushi alongside ginger and amazake (sweet sake). Although not a common sight nowadays, families who make authentic narezushi begin by pickling mackerel in salt one month before actually making the narezushi. Dozens of mackerel are delivered in large boxes around the end of the Obon festival and made into narezushi, which are then packed in stacked boxes and distributed to relatives. ## How to Eat The mackerel is pickled in salt for at least a month, and the salt is removed over the course of an entire day. Old rice that is sticky and can be easily shaped is often used. Salt is added to the rice before it is cooked, and the mackerel is placed on top of the firmly shaped rice. The narezushi is then wrapped tightly in leaves that have antiseptic properties and tied with string, after which it is packed firmly in a wooden bucket with a weight on top. After about five days, the narezushi will begin to give off a distinctive smell. The leaves used to wrap the sushi are generally taken from plants that are conveniently available, such as Japanese banana leaves in the former Shimizu Town (now Aritagawa Town); reeds in Hidaka District, Ryujin Village in Tanabe City, and Arita City; and reeds and cast-ironm plant (baren) leaves in the former Kibi Town (now Aritagawa Town). In addition, every household prepares pickled fish using fish that can be caught locally, such as mackerel in the Arita and Hidaka regions, and saury and sweetfish in the area spanning Kushimoto to Shingu. ## Efforts for Preservation and Succession In recent times, hayanarezushi has become popular and can be found at local restaurants. It is also available at direct sales outlets. ## Ingredients - Rice: 1.8l - Plum vinegar: 90ml - Salted mackerel: 2 large - Pcs reed leaves: 70 - Vinegar: 65ml - [Seasoning A] Kombu: 10cm - [Seasoning A] Sake: 180ml - [Seasoning A] Salt: To taste ## Recipe 1. 1. Wash the rice and set aside for 1 hour. 2. 2. Add Seasoning A to the rice and cook. 3. 3. Mix plum vinegar into the cooked rice and separate into 60 pieces. 4. 4. Cut the salted mackerel into thin slices and marinate in vinegar. 5. 5. Place the salted mackerel slices on top of the nigirizushi rice and wrap it in the reed leaves. 6. 6. Pack the sushi tightly in a sushi container, put a weight on it, and leave for four days before serving. ## Provider Information provider : ""Let's tell and make the most of Wakayama's food ingredients and food culture"" (Wakayama Prefecture Lifestyle Research Group Liaison Council, Wakayama Prefecture) ![Image](Not found)" "# Gomadoufu(Sesame tofu) ｜ Our Regional Cuisines **Cuisine Name**: Gomadoufu(Sesame tofu) **Region**: Our Regional Cuisines ## Main Lore Areas Northern Wakayama Prefecture ## Main Ingredients Used Sesame seeds, Yoshino arrowroot ## History, Origin, and Related Events “Sesame tofu” is said to have originated as one of the vegetarian Buddhist dishes eaten by monks practicing austere asceticism at Mount Koya, a temple settlement founded by Kobo Daishi (Kukai) roughly 1,200 years ago. Sesame is an extremely nutritious food that was once considered to be a valuable medicine in China. It is said that Kobo Daishi, who traveled to China as an envoy to the Tang Dynasty, brought sesame back to Mount Koya and began cultivating it in Japan. Buddhist cuisine, which does not include meat or fish, tends to lack protein, and as a result, it is believed that people adhering to a diet consisting of Buddhist cuisine supplemented their diet by eating sesame, which contains high quality protein.Sesame tofu was later conceived as an efficient way of consuming the nutrients contained in sesame. The skin is removed from raw sesame seeds without roasting and mixed with Yoshino arrowroot and water from Mount Koya. The mixture is then ground with a mortar and pestle and cooked. There is also an alternative theory that sesame tofu has its origins in “ma tofu”, a dish described in “Japanese and Chinese Buddhist Cuisine” published in 1697.During the Showa period, sesame tofu gained widespread recognition as a Mount Koya specialty, and today it is one of the staple dishes of Japanese cuisine. ## Opportunities and Times of Eating Habits Sesame tofu was a core part of the diet of Buddhist monks practicing ascetism at Mount Koya. Even today, it is a common dish served as part of Buddhist meals at Mount Koya and other Zen Buddhist temples. Outside of Mount Koya, sesame tofu is also available at stores, roadside stations, and supermarkets, making it a familiar dish. ## How to Eat Sesame tofu is usually eaten with wasabi soy sauce or vinegar miso paste, but it is also delicious when combined with soup stock, or when eaten as a dessert, drizzled with wasanbon sugar or black honey. ## Efforts for Preservation and Succession Sesame tofu has been commercialized by manufacturers and has become a common sight in local specialty stores and supermarkets. Manufacturers are also working to deepen elementary school students’ understanding of sesame tofu by having them experience growing white sesame and making sesame tofu themselves. Tofu stores in Wakayama City will also sell raw sesame tofu, which is sesame tofu that is made with raw instead of roasted sesame, upon request. Raw sesame tofu does not keep for more than a day, but it is exceptionally delicious. ## Ingredients - White sesame seeds: 1 cup - Yoshino arrowroot: 70g - Water: 750ml ## Recipe 1. 1. Roast the sesame seeds and grind them in a food processor. Put the ground sesame seeds in a mortar and grind until oil is released. 2. 2. Add water to the ground sesame seeds in 1, put the sesame seeds in a strainer and squeeze out the oil. Transfer the oil to a pot, add Yoshino arrowroot, and stir well with a wooden spoon until dissolved. 3. 3. Cook over medium heat, stirring patiently, for 7 to 8 minutes. When the mixture has reached an appropriate consistency, place it in a damp metal mold, and allow it to cool. ## Provider Information provider : Guide to ""Tastes and Ingredients We Want to Pass On"" in the Ito Region, (Ito Regional Agricultural Improvement and Promotion Center, Department for the Promotion of Agriculture, Forestry and Fisheries, Ito Promotion Bureau, Wakayama Prefecture (now Agriculture and Fisheries Promotion Division, Department for the Promotion of Agriculture, Forestry and Fisheries, Ito Promotion Bureau, Wakayama Prefecture) ![Image](Not found)" "# Sanma zushi ｜ Our Regional Cuisines **Cuisine Name**: Sanma zushi **Region**: Our Regional Cuisines ## Main Lore Areas Southern region ## Main Ingredients Used Pacific saury, rice ## History, Origin, and Related Events From late October to March, Pacific saury migrate south to the Kumano-nada Sea on the cold current from the Sanriku coast to spawn. Pacific saury can be caught all along the coast of Wakayama Prefecture, but the saury caught in the Kumano-nada Sea in the south is especially suitable for sushi because it has been caught in the tides for a long time and its meat is firm, small, and has a good amount of fat.Sanma-zushi was originally made to preserve rice and fish, and was a feast served at autumn festivals, New Year's, and other gatherings. Especially in mountainous areas where rice cannot be grown, it was a valuable source of nutrition.In some areas, saury is called ""saera"" or ""saira. Sansuma-zushi,"" or ""saira sushi,"" is also called ""saera no teppo"" (saera gun) because of its resemblance to the barrel of a gun.Haruo Sato, a writer born in Shingu City, also loved sansma-zushi, and is said to have said, ""The best food in my hometown is mehari (mackerel) first and saury second. ## Opportunities and Times of Eating Habits It was always prepared at home for autumn festivals, New Year's, ship launching celebrations, and other events. Even today, it is a New Year's tradition. During celebratory occasions, the head is left on and the fish is pressed into a zushi. The way the fish is handled differs between Nishimuro-gun and Higashimuro-gun, with Nishimuro-gun having the belly open and Higashimuro-gun having the back open. There is also ""Yaki-Sanma-zushi,"" which is made on New Year's Eve and grilled at the beginning of the year. ## How to Eat The saury is opened, gutted, and rinsed with salt, then moistened with vinegar, and placed on top of sushi rice and pressed to form the right shape. The fish is carefully removed down to the small bones, and is served as is without dipping in soy sauce. It can be served with a refreshing taste by using yuzu or dai-dai-dai no shibori-vinegar as a secret ingredient. Some households and restaurants ferment the fish for several months to make nare-zushi. ## Efforts for Preservation and Succession It is still popular among people of all ages in the southern part of the prefecture, and there are still many long-established shops that make narezushi using the traditional method. ## Ingredients - saury: 2 pcs. - rice: 2 cups - Vinegar: 36ml - Sushi Vinegar] Sugar: 26g - Sushi Vinegar] Salt: 9g - Vinegar for vinegared saury: 3 parts vinegar to 1 part sugar (enough to soak the saury) - Vinegar for vinegared saury: Squeeze to taste ## Recipe 1. 1. Open the saury belly open so as not to lose the head, remove the entrails and wash the meat under running water.(If it is difficult to do this at home, tell the fishmonger that you want it for Sanma-zushi.) 2. 2. Wipe off the water, sprinkle salt on the fish, and let sit for about 20 minutes. 3. 3. Rinse off the salt and soak the fish in vinegar for about 20 minutes. After lifting from the vinegar, debone the fish and gently peel off the thin skin. 4. 4. Make sushi rice by combining about 10% of sushi vinegar for every gram of cooked rice. Allow to cool to a certain degree. 5. 5. Place a piece of plastic wrap on a maki-noren (bamboo mat) and place the saury skin side down. Grip the rice into a stick shape, place it on top of the saury, and finish by shaping it on the maki-noren. ## Provider Information provider : Wakayama Chefs Association ![Image](Not found)" "# Onomi no sashimi ｜ Our Regional Cuisines **Cuisine Name**: Onomi no sashimi **Region**: Our Regional Cuisines ## Main Lore Areas Taiji Town ## Main Ingredients Used Whale meat ## History, Origin, and Related Events Whales fed and fattened up in high latitude waters head for low latitude waters after summer to engage in breeding activities, passing through the Kumano-nada Sea in midwinter. This was the target of Kumano's traditional whaling. Wada Yorimoto started organized whaling in 1606 and is regarded as the founder of whaling.In 1675, Yoriharu, Yorimoto's grandson, invented the netting method, which enabled him to catch humpback whales that would sink after death, in addition to right whales and sperm whales that would stay afloat after death. Because this method required the use of many seko-vessels and ami-vessels, it developed into a large-scale fishery involving more than 300 men. Eventually, the netting and poking method was introduced to Tosa and Kyushu, and the lords protected and encouraged whaling, which led to whaling in many parts of Japan.Even after the end of the Edo period and major changes in society, whaling continued to be practiced in Taiji. However, in December 1878, the Taiji whaling team was swept out to sea in pursuit of right whales with calves, and although they succeeded in capturing one on the second morning, it took a long time to return, and in the afternoon the weather broke and the fleet drifted away, with over 100 people missing. The accident, later called ""Seminaregawa,"" put an end to the old-style whaling in Taiji, and modern whaling methods developed in the U.S. and Norway were soon introduced. Whaling continues in Taiji to this day, albeit in a different form.The people of Kumano have consumed whale meat and entrails, as well as bones and skin, without wasting anything. The most expensive meat is the ""tail meat,"" a rare part of the whale, and its marbled meat is tender and sweet. ## Opportunities and Times of Eating Habits The meat of the ""rokku whale"" landed in Taiji was a commodity, and most of it was shipped to the city in barrels, sprinkled with salt. However, it is thought that some of the meat was also distributed to the local people for consumption under various names. The meat of small toothed whales such as Gondoh whale, which is not included in the ""six whale"" category, must have been distributed locally for private consumption, so to speak, and is still very popular today. ## How to Eat Tail meat"" is also called ""oniku. It is the meat at the base of the tail fin, and only a small amount is harvested. It is a finely marbled meat with fine tannins, and is usually sliced into thin slices and eaten as sashimi. Whale meat is classified into various parts, such as back meat, belly meat, and breast meat for red meat, ""unesu,"" ""kawasu,"" and ""skin"" for fat meat, and ""heart,"" ""tongue,"" ""esophagus,"" ""hyakujo (stomach),"" and ""hyakuhiro (small intestine)"" for viscera. Various cooking methods that take advantage of the characteristics of each part have been handed down throughout Japan. Rare marbled meat is subdivided into ""tail meat,"" ""aburasunoko,"" ""kanoko,"" ""shiofuki kanoko,"" etc., according to texture, taste, and amount of fat, and is treated as a luxury item. ## Efforts for Preservation and Succession In Taiji Town, historical sites of old-style whaling, such as the remains of ""Yamami"", which was used to watch for migrating whales, have been preserved, and at the Whale Museum, there are exhibits of whale biology outdoors and whaling biology and historical materials related to whaling indoors. The town also has specialty stores selling whale meat, a supermarket directly operated by a fishery cooperative, and restaurants and lodging facilities serving whale dishes. ## Ingredients - Whale tail meat: 50-100g - Ken (radish and carrot): Appropriate amount - grated ginger: Appropriate amount - grated ginger: a little to taste - soy sauce: a little to taste - sudachi (Japanese citrus fruit): 1／2 piece ## Recipe 1. 1. Cut the meat from the tail of the whale into thin slices. 2. 2. Garnish with radish, carrot ken, sudachi and hojiso to taste, and serve with ginger soy sauce, etc. ## Provider Information provider : Wakayama Culinary Association ![Image](Not found)" "# Kinzanji miso ｜ Our Regional Cuisines **Cuisine Name**: Kinzanji miso **Region**: Our Regional Cuisines ## Main Lore Areas Chubu area ## Main Ingredients Used Rice, wheat, soybeans, vegetables such as eggplant, cucumber, ginger, and perilla ## History, Origin, and Related Events In 1249, Kakushin (Houtou Kokushi), a high priest in Yura, learned how to make Kaizanji miso in Sou (China), where he had trained, and brought it back to Japan. When he built Koukokuji Temple, he introduced the method to Yuasa Town and the surrounding area, where the water quality was suitable for manufacturing miso and soy sauce, and it is said to have spread. It is believed to be the founder of soy sauce and miso. For the next 300 years or so, farmers made soy sauce for their own use, but in the Edo period (1603-1867), it came to the attention of the shogunate and was commercialized. ## Opportunities and Times of Eating Habits In the old days, it was grown at home for private use. It is made with three kinds of koji (soybeans, barley, and rice) in the summer, when uri, eggplant, perilla, and ginger are in abundance. Because it can be stored for a long time, it is eaten all year round as ""reserve greens. The type of vegetables to be pickled and the seasoning varies from store to store and from household to household, and each has its own special flavor. ## How to Eat It is eaten as a side dish, not as a condiment, such as on rice, with grilled fish or sashimi, or as a side dish with sake. It also goes well with ""chagayu,"" a local dish of Wakayama. ## Efforts for Preservation and Succession From Yuasa Town to Gobo City, Kinzanji Miso is still made using the traditional method and sold as a local specialty. ## Ingredients - White rice: 4 masu - barley: 3 masu - soybeans: 3 masu - sugar: 3 kg - salt: 1 sho - Seed Koji: 1 bag - Eggplant: 3-4 kg - White melon: 3～4kg - Soil ginger: 300-400g - Shiso (Perilla frutescens): 400g - white sesame seeds: 1 cup ## Recipe 1. 1. Day before: Wash white rice well and soak in water overnight.Day 1: Wash white wheat well and soak in warm water for about 2 hours. 2. 2. Day 1: Soybeans are soaked in water until hot, then soaked in water with the skin removed (about 30 minutes). (about 30 minutes) 3. 3. Day 1: Steam drained white rice (about 2 hours) and let the rice malt steep. 4. 4. Day 1: Drain the water from the white barley, mix it with the cooked soybeans, and steam (about 1 to 1.5 hours) to let the barley/soybean koji steep. 5. 5. Day 2: Wash vegetables well, cut into 1 cm slices, salt them with salt from a quantity of salt and place a light weight on them. 6. 6. Day 3: Wheat and soybean koji should be made in the morning, and rice koji should be made around noon. Put a pinch or two of salt in a piece of molobuta and leave it in a cool place. 7. 7. Day 3: Drain vegetables thoroughly. Put sesame seeds in a bowl. Cut ginger into thin strips, cut shiso into 1 cm pieces, sprinkle with salt and squeeze lightly. 8. 8. Day 3: Mix all the ingredients well and fill the vat tightly from the bottom. Serve 1 month later. ## Provider Information provider : ""Handmade Flavor Making the Most of Naga's Products"" (Naga Agricultural Development and Extension Office (currently Agriculture, Forestry and Fisheries Promotion Division, Naga Promotion Bureau)) ![Image](Not found)" "# Mehari zushi ｜ Our Regional Cuisines **Cuisine Name**: Mehari zushi **Region**: Our Regional Cuisines ## Main Lore Areas Southern region ## Main Ingredients Used rice, leaf mustard ## History, Origin, and Related Events In the southern region of the prefecture, where fishing and forestry are thriving, mehari-zushi became popular as an easy-to-eat lunch between busy fishing and mountain work. It is made by wrapping a large rice ball in salt-pickled takana. There are various theories as to the origin of the name ""mehari-zushi"" (meaning ""eye-opening mouth"" or ""eye-wateringly delicious""), or ""because the rice ball is completely wrapped as if it is eye-opening. ## Opportunities and Times of Eating Habits Takana is harvested from winter to early spring. Since takana is easy to grow even in areas with poor sunlight, it was actively cultivated in the mountainous areas of the southern region of the prefecture, where there are few flat areas. In Shingu City, large, tender leaves of takana are harvested. In addition to pickling takana at home, it can also be used as a seasoned or boiled dish, and the core of the pickled takana can be finely chopped and sprinkled over ""chagayu"" (green tea gruel). ## How to Eat Harvested takana is pickled in barrels with salt around January or February. The color gradually turns brown, but it will last until autumn. The pickled takana is dipped in vinegar and rolled into a round ball of rice. The rice can be served as it is or as sushi rice, depending on one's preference. In the days when rice was precious, more barley was used in the nigiri than white rice. In the Shimosato area of Nachi-Katsuura Town, whitebait from the river was boiled in sweet and spicy sauce and mixed with rice, which was then wrapped in takana (a type of leaf mustard). ## Efforts for Preservation and Succession Nowadays, the mainstay of the rice is made into small, easy-to-eat rice balls, and the ingredients used in the rice are diverse, ranging from the finely chopped and soy sauce seasoned axis and core, to dried bonito flakes, dried plums, and baby sardines. The dish has changed and developed with the times, and is still being passed down to the younger generation. Some products are registered as ""Premier Wakayama"" products. ## Ingredients - rice: 2gou - Pickled Takana (pickled in salt): 5 pieces - [Seasoning liquid] soy sauce: 1 tbsp. - [Seasoning liquid] Mirin: 1／2 tsp (seasoning liquid can be adjusted to taste) ## Recipe 1. 1. Wash and thoroughly wring out the pickled takana, sprinkle with seasoning liquid, lightly knead and let the flavors blend for a while. 2. 2. Wash rice and cook normally. 3. 3. Finely chop the leaf stems. 4. 4. Spread the leaves on top of the rice, add 3 leaves into the core, and wrap the leaves around the rice to form a shape. ## Provider Information provider : ""Let's Live, Let's Communicate! Wakayama's Food Ingredients and Food Culture"" (Wakayama Prefecture Liaison Council of Lifestyle Research Groups, Wakayama Prefecture) ![Image](Not found)" "# Okaisan/Chagayu ｜ Our Regional Cuisines **Cuisine Name**: Okaisan/Chagayu **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Rice, Bancha (green tea) or Hojicha (roasted green tea) ## History, Origin, and Related Events In Wakayama Prefecture, chagayu is affectionately called ""okai-san"" or ""okayu-san. It was created to fill the stomach even with a small amount of rice because rice was precious in this mountainous prefecture, which is also known as ""tree country. Especially in the southern part of the prefecture, where there is little flat land suitable for rice cultivation, it was a daily staple food, eaten five or six times a day. In the past, tea trees were also grown at home, supporting the establishment of the chagayu culture. In a song sung in the Inan area, ""Today and today, oika de kenka, watashi no oika ni taro ga nai,"" which indicates that chagayu with sweet potatoes was so popular that siblings would fight over it. ## Opportunities and Times of Eating Habits In the Kumano Mountains and other areas where there is little rice cultivation, oikai-san is ideal for thirsty and hungry people after farming rice, as it is light and smooth to the taste. During busy seasons, a large amount of rice is cooked in a cauldron. Since ""okaisan"" makes you hungry soon after eating, sweet potatoes and taro were added to the rice to fill up the stomach. ## How to Eat Boil a quantity of water in a pot, put Bancha in a tea bag, and boil it to a good color. Remove the tea bag, add washed rice, and cook over high heat. Stir with a wooden scoop. When the rice is fluffy, turn off the heat. Add a pinch of salt to taste. Each region and household has its own way of cooking tea and chagayu, and the one with nothing in it is called ""bozu-chagayu. In the northern and central regions of the prefecture, ""mame-cha-gayu"" is made with fava beans and peas, and in the southern region of the prefecture, ""mukago-gayu"" is sometimes made with the stems of yams in the fall, which are called mukago. Other variations include ""yakimochi gayu,"" which is topped with Nanko-ume pickled plums and Kinzanji miso (soybean paste), ""yakimochi gayu"" with baked rice cakes, and ""dango gayu"" with rice flour, wheat flour, or millet flour kneaded into a dango. ## Efforts for Preservation and Succession Tea packets for chagayu are sold at supermarkets in the prefecture. It is so familiar in daily life that some young people even eat it over cold white rice or chirashi sushi. ## Ingredients - rice: 1gou - Bancha green tea: 2 tbsp. - Water: 6gou - salt: Pinch (to taste) ## Recipe 1. 1. Boil a quantity of water in a pot, put Bancha in a tea bag, and boil it to a good color. 2. 2. Take out the tea bag, add washed rice, and cook over high heat. 3. 3. Stir with a wooden spoon. 4. 4. Turn off the heat when the rice is fluffy.Add a pinch of salt to taste. ## Provider Information provider : ""Let's Live, Let's Communicate! Wakayama's Food Ingredients and Food Culture"" (Wakayama Prefecture Liaison Council of Lifestyle Research Groups, Wakayama Prefecture) ![Image](Not found)" "# Surume no Kojizuke ｜ Our Regional Cuisines **Cuisine Name**: Surume no Kojizuke **Region**: Our Regional Cuisines ## Main Lore Areas All of Tottori Prefecture ## Main Ingredients Used Japanese common squid, salted vegetables, rice koji(=malted rice) ## History, Origin, and Related Events Tottori Prefecture faces the Sea of Japan, and in winter, the cold air from the north causes a lot of snow to accumulate, making it difficult for people living in mountainous areas to procure food materials during the winter. In Tottori Prefecture, squid, or Japanese common squid, is harvested in autumn (from September to November). To preserve the taste of the harvested squid for a long period of time, and to prepare for the winter season when ingredients are hard to find, ""Surume-no koji zuke"" (squid marinated in rice koji(=malted rice)) was created. The characteristic of this dish is that it uses squid that has been dried in the sea breeze to reduce its odor and has a moderate saltiness, which gives it a deep flavor.The squid is then chopped and marinated in rice koji(=malted rice), and when aged, the squid is softened and becomes rich in flavor and umami. In the past, miso and soy sauce were also handmade at home, so rice koji(=malted rice) pickles were made in each household with each home having their own distinctive style and taste and is affectionately called,” Mother’s taste.” It is also commonly pickled with salted vegetables, but the vegetables used are varied. Cucumbers, perilla leaves, eggplants, chili peppers, wasabi, bell peppers, etc., became a colorful and popular flavor for each household. Nowadays, vacuum-packing technology has made it possible to preserve them for even longer periods of time, and they are widely eaten throughout Japan as a souvenir of Tottori Prefecture. ## Opportunities and Times of Eating Habits Surume-ika (Japanese common squid) is in season from September to November. Surume-ika caught during the season are dried in the sea breeze for a day, chopped and marinated in rice koji(=malted rice), and are ready to eat 10 days to 2 weeks later, when winter arrives. It can be preserved for a long time by freezing and vacuum-packing. ## How to Eat It is also a perfect accompaniment to hot white rice or ochazuke (rice with green tea) with chopped shiso leaves, or as a side dish for sake. It is also good on crackers with cheese, or on vegetable sticks, and goes well with Western sake. It is also delicious stir-fried with cabbage and tossed with boiled pasta. It has a sweetness unique to rice koji(=malted rice) and can be eaten as is or used as a seasoning. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It can be purchased at local supermarkets and souvenir stores. ## Ingredients - Rice koji(=malted rice): about 800g to 1kg - Japanese common squid (dried overnight): 5 or 6 - [Seasoning A] Soy sauce: 3 cups - [Seasoning A] Sake: 2 cups - [Seasoning A] Mirin(=sweet rice wine): 1 cup - [Seasoning A] Sugar: 100 g - Salted vegetables (Green Shiso and fruits, eggplant, cucumber, myoga, salt): As needed ## Recipe 1. 1. Tanzaku-cut (rectangular cuts) Japanese common squid into 3mm/3cm (1.2 inch) strips, rinse in cold water and sprinkle with sake. 2. 2. Add rice koji(=malted rice) mold to squid and mix well. 3. 3. Rinse the pickled vegetables in water, take out the salt, and chop them finely. 4. 4. Add seasoning A, which has been cooled after boiling, to 2 and 3, mix well, place in a jar or other container, and cover with a weight. 5. 5. Add sake, mirin(sweet rice wine), soy sauce, etc. to taste, stirring occasionally. 6. 6. The best time for pickling is from October to March (about 20 to 30 days).If it is summer, you can make fragrant malt-pickled rice in about 10 days. ## Provider Information provider : Tottori Prefecture ![Image](Not found)" "# Igai Meshi ｜ Our Regional Cuisines **Cuisine Name**: Igai Meshi **Region**: Our Regional Cuisines ## Main Lore Areas Tottori City Aoya-cho ## Main Ingredients Used Rice, peeled Igai mussels ## History, Origin, and Related Events The Igai mussel has a triangular shape, blackish brown shell, and is found on reefs. It closely resembles mussels, and are also members of the mussel family. They are said to be called ""Igai (unusual)” because they differ from clams and other bivalves in shape and soft body patterns.The mussels are found in the intertidal zone along the coast and at depths of up to 20 meters (21 yards), where the tides are clear and the reefs are well-developed. It is gathered around June, when the divers begin their activities, and has become a tradition that heralds the arrival of summer in this small fishing village. ## Opportunities and Times of Eating Habits It has been passed down from generation to generation as a Bon Festival dish. ## How to Eat Remove the meat from the mussel and carefully remove the whiskers as they contain sand and gravel. Cut mussel into appropriate sizes and then boil them. Cook with rice and seasonings. If desired, finely chopped carrots or burdock root may be cooked together. The simple taste will fill your mouth with the aroma of the sea. There is also a way to cook the shellfish in its shell. In addition to ""Igai-meshi,"" Igai mussel can be steamed with sake, grilled over charcoal, or served in soup. Place mussels in cold water and bring to a boil to impart a deeper flavor and better tasting soup. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It was once sold as an ekiben(lunch boxes that are sold at train stations), but it is no longer sold. Some restaurants also offer it. ## Ingredients - Rice: 3 cups - Peeled mussel: 100g - [Seasoning A] Soy sauce: 30ml - [Seasoning A] Mirin(sweet rice wine): 30ml - [Seasoning A] Sake: 60ml - [Seasoning A] Water that Boiled mussels in and water: 3 cups ## Recipe 1. 1. Wash rice and drain in a colander. 2. 2. Boil mussels. Filter the boiled water with a cheese cloth. 3. 3. Remove the mussels and cut off their beards. 4. 4. Add rice, mussel meat and seasoning A to the rice cooker. 5. 5. One method is to add the boiled mussels just before the rice is cooked. ## Provider Information provider : Tottori Consumers' Cooperative Union ![Image](Not found)" "# Ita Wakame ｜ Our Regional Cuisines **Cuisine Name**: Ita Wakame **Region**: Our Regional Cuisines ## Main Lore Areas Around the coastal Area of Tottori Prefecture ## Main Ingredients Used Wakame(=Seaweed) ## History, Origin, and Related Events ""Ita-wakame"" is a simple product made by arranging freshly harvested wakame seaweed in a flat, board-like shape and drying it. No seasoning is added, relying solely on the natural saltiness and umami of wakame to make it a dish that pairs well with rice. The mountainous areas with abundant forests are home to several clear streams that flow into the Sea of Japan, bringing plenty of nutrients from the forest. The wakame grown with these nutrients has a delightful flavor and is delicious when consumed as is. Additionally, wakame contains various nutrients such as dietary fiber, alginate, and fucoidan. The wakame used for ""ita-wakame"" is sourced from local fishermen who dive to harvest it. ## Opportunities and Times of Eating Habits The season of new shoots, from late March to early April, is considered the most delicious time of the year. ## How to Eat The harvested wakame, once cut, is carefully washed in water within 4 hours of harvesting. Each piece is spread out, and the arranged wakame is then slowly dried at low temperatures for approximately 24 hours to create the sheet-like dried wakame. To savor the natural flavor of wakame, it's best enjoyed simply. The crispy texture of ""ita-wakame"" is enhanced by lightly grilling it, and it can be sprinkled over rice for a delicious experience. Alternatively, you can rehydrate it with water and add it to miso soup or ramen. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In the past, it was a gift presented to Emperor Showa and was appreciated by him. Currently, it is a specialty product of the San'in region and is not widely available nationwide. However, it can be purchased through the internet or antenna shops. ## Ingredients - Wakame(=Seaweed): As needed ## Recipe 1. 1. Wash the harvested Wakame(=Seaweed) thoroughly with water within 4 hours after harvesting, taking extra care not to lose the flavor of the wakame. 2. 2. Place the washed Wakame(=Seaweed) on a sieve-like board, spreading each leaf while arranging them. Let the arranged wakame dry slowly for about 24 hours at a low temperature to create dried wakame in a sheet form. ## Provider Information provider : Non Profit Organization ""Raibu(live-yodoe)"" ![Image](Not found)" "# Iwashi Dango (Sardine Ball) ｜ Our Regional Cuisines **Cuisine Name**: Iwashi Dango (Sardine Ball) **Region**: Our Regional Cuisines ## Main Lore Areas Central Area, Yumigahama peninsula ## Main Ingredients Used Sardines, Gobou(=Burdock), Ki no me( a leaf of the Japanese pepper tree) ## History, Origin, and Related Events The coastline of Tottori Prefecture is approximately 130 km long, with much of it consisting of sandy beaches. During the Edo and Meiji periods, coastal areas like the Yumigahama Peninsula were characterized by beach seining and hand-net fishing, with species like Japanese anchovy being caught. ""Iwashi Dango"" is a traditional local dish made with fresh anchovies. The anchovies are finely chopped with a knife, mixed with eggs and other ingredients, and cooked in a broth. Unlike some other dango recipes, there's no need for added starch or binding agents, resulting in a soft and fluffy texture. Different varieties of anchovies, such as Ma-iwashi and Urume, contribute unique flavors to the dumplings, making it an interesting and flavorful dish. ## Opportunities and Times of Eating Habits In Tottori's local fishing ports, the period from April to May marks the peak season for anchovy fishing. During spring, anchovy dumplings with chopped wild vegetables, particularly fresh sprouts, become exceptionally delicious. ## How to Eat This dish involves pounding anchovies and adding various ingredients before simmering. The ingredients added can include thinly sliced gobou(=Burdock), minced wild vegetables, ginger, and Japanese pepper, enhancing the flavor. In the Yumigahama Peninsula, carbonation is sometimes added at the end to reduce any fishy or astringent taste. Additionally, the mixture can be enjoyed as a type of meatball soup. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is served in school lunches within the prefecture and is also available for purchase at the deli section of supermarkets. ## Ingredients - Iwashi (sardines): 900g (net weight: 500g) - Miso: 10g - Eggs: 1 medium (50g) - Sakekasu (=sake lees): 20g - Gobou(=Burdock): 40g - Leaves of sansho (Japanese pepper tree), ginger, and yuzu peel: as needed - [Seasoning A (Soup)] Sake: 30g - [Seasoning A (Soup)] Dashi (Japanese soup stock): 600ml - [Seasoning A (Soup)] Soy sauce: 20g - [Seasoning A (Soup)] Mirin(Sweet rice wine): 20g ## Recipe 1. 1. Clean and prepare the Iwashi by removing the head and internal organs. Cut into chunks and finely chop with a knife. (A food processor can also be used.) 2. 2. In a suribachi (=Japanese mortar), combine the chopped Iwashi, miso, beaten egg, and sakekasu (=sake lees). Mix well. 3. 3. Soak the Gobou(=Burdock) in water to remove bitterness. 4. 4. Add the prepared gobo to the mixture from step 2, mix, and divide into 8 portions. 5. 5. In a pot, combine the ingredients for the soup [seasoning A] and bring to a boil. Once boiling, add the shaped portions from step 4 and cook until done. 6. 6. Serve in bowls, and top with seasonal garnishes such as sansho leaves, ginger, or yuzu peel. ## Provider Information provider : Tottori Prefecture Nutritionist Association ![Image](Not found)" "# Akagarei no komaburi (flathead flounder topped with roe) ｜ Our Regional Cuisines **Cuisine Name**: Akagarei no komaburi (flathead flounder topped with roe) **Region**: Our Regional Cuisines ## Main Lore Areas Around Ajiro, Iwami Town ## Main Ingredients Used Flathead flounder ## History, Origin, and Related Events “Akagarei no komaburi” is a type of sashimi made from flathead flounder, which is topped with the fish's roe. This dish is a popular accompaniment to sake and rice, as the rich and flavorful roe perfectly complements the light and tender white meat. It is believed to have originated from the crucian carp dish that was also served with roe. The fishing season for flathead flounder runs from September to May. Winter is considered the peak season, as the fish is at its fattiest during this time. The fish's name, which translates to ""red patterned flatfish,"" comes from the red patterns on its belly, which is an indicator of its deliciousness. The fresher the fish is, the clearer these patterns are visible. The meat of the flathead flounder is white, tender, and plump, without being too soft or mushy. Female fish that have already spawned are more expensive, but are also more flavorful due to their higher fat content. In Tottori Prefecture, they are often served boiled. Flathead flounder is rich in vitamins B1, B2, and D, as well as collagen. It is also a great source of protein, while being low in fat and calories. ## Opportunities and Times of Eating Habits This dish is typically consumed during festive events like festivals and New Year's celebrations. It's served fresh and can be enjoyed as sashimi. The unique combination of the freshness of sashimi and the winter season when the eggs are in their hatch, makes it a special delicacy. ## How to Eat To make flathead flounder sashimi, first cut the fish into five slices. Remove the roe and boil it with vinegar. Afterward, squeeze out the water and remove the thin skin. Once the eggs have cooled, mix them with the sashimi. To coat the eggs with sashimi, fry them to remove any excess water. Serve the sashimi with soy sauce and wasabi (if desired), just like you would with any other sashimi. ## Efforts for Preservation and Succession The Ajiro Fishing Port sells a type of flathead flounder known as ""Ajiro flounder"". In order to be sold under this brand name, the flounder must be caught between November and February, be at least 30 cm long, caught within 24 hours prior to landing at the market, and be in good condition to hold eggs. This fish is available for purchase at roadside stations and supermarkets, and can also be enjoyed at local restaurants and inns. ## Ingredients - Flathead flounder (female with eggs): 1 large piece - Vinegar: A little - Wasabi: Appropriate quantity - Soy sauce: Appropriate quantity ## Recipe 1. 1. Remove the scales and entrails from the flathead flounder and rinse it in cold water. 2. 2. Cut the flounder into five pieces by slicing along the backbone in the center of the fish. You can remove the meat by laying the knife down through the cut. Repeat on the other side. 3. 3. Cut the fish into small pieces and store them in the refrigerator. 4. 4. In a pot of boiling water, add the flounder roe in bunches and some vinegar. Boil for approximately 8 minutes. 5. 5. Remove the eggs from the pot and wrap them in a cloth, squeezing out any excess water. Alternatively, you can fry the boiled eggs to dry them out. 6. 6. After cooling, mix the eggs with the sashimi. Serve with wasabi and soy sauce. ## Provider Information provider : Shoku-no-Miyako Tottori Prefecture ![Image](Not found)" "# Oyagani no misoshiru (Miso soup with snow crab) ｜ Our Regional Cuisines **Cuisine Name**: Oyagani no misoshiru (Miso soup with snow crab) **Region**: Our Regional Cuisines ## Main Lore Areas Tottori city ## Main Ingredients Used Crab (female snow crab), daikon (Japanese radish) ## History, Origin, and Related Events Miso soup with snow crab is a simple yet delicious soup that is made using female snow crab and daikon radish. It is a very popular dish in Tottori Prefecture, especially during winter when many snow crabs are caught in the region. The female snow crab is called ""Oyagani"" as it carries eggs that will produce offspring, while the male snow crab is known as ""Matsuba Gani"". In some areas, the female crab is referred to as ""Seko Gani"" or ""Seiko Gani"" because of the orange roe inside the shell, which gives the impression that it is carrying offspring.Oyagani crabs are smaller than Matsuba crabs, but they are relatively inexpensive and can be easily purchased at supermarkets in Tottori Prefecture during the season. Miso soup made with oyagani crabs is a staple dish in every household in the region. These crabs have an inner shell (uchiko) and an outer shell (sotoko), which contains a concentrated flavor, including crab miso. To bring out the best flavor, it is recommended to use only a small amount of ingredients while preparing the soup. ## Opportunities and Times of Eating Habits Miso soup made with female snow crab is a seasonal delicacy that is only available from November to December, for a short period of time. Because of its limited availability, it is highly valued as a local staple dish and is widely enjoyed in households throughout the prefecture, offering a taste of the winter season. ## How to Eat Cut the female snow crab in half and boil it in water until it is cooked through. Then, add daikon radish and simmer over low heat. To make the best use of the umami of the crab, avoid adding too many ingredients in the miso soup. After turning off the heat, stir in the miso. Boiling the crab in water allows the soup stock from the crab to soak into the daikon radish, making it very tasty. ## Efforts for Preservation and Succession Even today, many people make it at home during the winter and pass down the recipe from generation to generation. This dish is also commonly served as a school lunch and is especially popular among young people. In addition, it is often featured at various events held in the prefecture between November and December, when female snow crabs are caught. ## Ingredients - Oyagani (female snow crab): 2 cups - Daikon radish: 1／2 - Miso: Appropriate quantity - Water: 1500ml - Green onion: As much as you like ## Recipe 1. 1. Cut radish into strips. Split the crab in half from the belly. 2. 2. Boil the crab in water. Bring to a boil and simmer for 15 minutes. 3. 3. Add the daikon strips. 4. 4. Season with miso paste. 5. 5. If desired, add green onion. ## Provider Information provider : Tottori Prefecture ![Image](Not found)" "# Tochimochi ｜ Our Regional Cuisines **Cuisine Name**: Tochimochi **Region**: Our Regional Cuisines ## Main Lore Areas Yazu, Kawahara (Tottori City), Misasa ## Main Ingredients Used Glutinous rice, Japanese horse chestnut ## History, Origin, and Related Events The Japanese horse chestnuts (“tochi”) used for “tochimochi” are so bitter that their intense taste causes a painful tingling sensation on the tongue when consumed raw. Thankfully, the wisdom and experience of our ancestors led to the invention of delicious ways to enjoy these chestnuts, and they are said to have been eaten since the Jomon era. The chestnuts were a valuable source of food in the past, since rice was scared in mountain villages.Each chestnut contains one or two nuts inside its thick shell. They ripen to a dark red-brown color in the fall, growing to about 3 to 4cm in size. Japanese horse chestnuts are round just like regular chestnuts and are typically harvested from October to November. They are rich in potassium, copper, manganese, saponin, and tannin. ## Opportunities and Times of Eating Habits In typical households in the region, “tochimochi” is made and consumed as a type of rice cake for “zoni,” a traditional soup eaten during the New Year. ## How to Eat The chestnuts first undergo a lengthy process to remove their bitterness. They are then steamed with glutinous rice, and finally molded into rice cakes to be consumed. These rice cakes are less sticky compared to those made with only glutinous rice and have a unique rustic flavor with a hint of bitterness and astringency. They can be eaten as “oshiruko” by adding them to azuki soup. ## Efforts for Preservation and Succession Eating horse chestnuts after removing their bitterness is a practice unique to Japan and requires highly specialized techniques and takes more than two weeks to complete. Due to the labor-intensive nature of this process, it has become less common for households to prepare “tochimochi” themselves. Instead, people often purchase horse chestnuts that have already had their bitterness removed and use them to make “tochimochi” for “zoni,” especially during the New Year. Additionally, you can find horse chestnut-based sweets with fillings like sweet bean paste sold as Tottori souvenirs in traditional Japanese confectionary shops. ## Ingredients - Glutinous rice: 1~1.5sho (1800~2700cc) - Japanese horse chestnuts: 500g - [Chestnut preparation] Japanese horse chestnuts: 1sho (1800cc) - [Chestnut preparation] Wood ashes (hardwood such as evergreen oak or sawtooth oak): 1~2sho (1800~3600cc) ## Recipe 1. 1. [Chestnut preparation (preparation for peeling) ]Put the chestnuts in a bucket, pour plenty of hot water over them, and let them sit for about 3 days to allow the chestnuts to swell. 2. 2. [Chestnut preparation (peeling) ]Boil water in a pot and add the chestnuts to keep them warm. Peel the skin using traditional tools like the two-board ""tochimuki”. 3. 3. [Chestnut preparation (river rinsing) ]Put the chestnuts in a mesh bag and let them soak in flowing river water for 5 to 6 days. 4. 4. [Chestnut preparation (bitterness removal) ]Place the chestnuts in a bucket, pour hot water over them, mix well, and then drain the water. Then add the wood ashes at a ratio of 1 to 2 sho (1800 to 3600cc) of ashes per 1 sho (1800cc) of chestnuts, pour hot water over them, and mix. Cover the bucket with nylon and let sit for 2 days, insulating it with an old blanket or similar material. During this time, mix well with a stick every hour for the first 3 to 4 hours. 5. 5. [Chestnut preparation (checking for readiness) ]Bite into a chestnut; if it pricks your tongue like a thorn, it's ready. Take about 3 chestnuts, steam, boil, or roast them, and try crushing them with your fingers. If the core is hard and doesn't crush, they are not ready. Use a small amount to make a small dumpling to check the taste and color. For instance, if they are not ready, the color will be pale. 6. 6. [Chestnut preparation (if chestnuts are not ready) ]If the chestnuts are not ready, wash out the ashes from the bucket, add ashes again, and pour hot water over them, repeating the [Chestnut preparation (bitterness removal) ] process. 7. 7. Rinse the glutinous rice and soak in water for 8 to 24 hours, adjusting the soaking time based on the temperature (shorter in hot weather, longer in cold weather). 8. 8. About 1 hour before steaming, drain the soaked rice using a colander. 9. 9. When steaming the rice and prepared chestnuts, place the chestnuts on top from the start. If using frozen chestnuts, thaw them naturally beforehand. 10. 10. Steam for approximately 30 minutes once the steam starts rising. 11. 11. Pound the steamed chestnuts and rice until the rice grains are gone, and the mixture becomes smooth and sticky. 12. 12. As a rough guideline, when using 1.5sho (2700cc) of rice, you should get around 55 dumplings, each weighing about 50g. ## Provider Information provider : Yazu Life Improvement Implementation Group Liaison Council ![Image](Not found)" "# Komo-dofu ｜ Our Regional Cuisines **Cuisine Name**: Komo-dofu **Region**: Our Regional Cuisines ## Main Lore Areas Kurayoshi City vicinity ## Main Ingredients Used Tofu, carrots, burdock root ## History, Origin, and Related Events ""Komo-dofu"" is a simple tofu dish wrapped in a ""komo,"" a roughly woven straw mat. ""Komo-dofu,"" which has been passed down for over 100 years, is one of the traditional foods of the central area which includes Kurayoshi City, and is an indispensable dish for special days such as important family ceremonies, festivals and Buddhist rites. Tofu is commonly eaten in Tottori Prefecture, where fish is hard to obtain, and it served as a precious source of protein for the masses. In the past it is said that villages had communal tofu sheds, and since they were able to make lots of tofu, ""komo-dofu"" came about as a way to enjoy that tofu, as one theory goes. However, supermarkets appeared in the 1950s, which gradually changed the lifestyles and meals of the people. It became a period when anything could be easily obtainable, so it is said that ""komo-dofu"" was made less frequently as a result. The straw used to make ""komo-dofu"" has also become less obtainable in recent years. The straw, hung out to dry on fine days, is used often to make ""komo-dofu."" ## Opportunities and Times of Eating Habits Until 1955, it was a dish that was made without fail for special days when people would gather, such as weddings and festivals for local deities. Nowadays it is less common for people to make it at home, but it is apparently common as a soup ingredient for events and when entertaining guests. ## How to Eat It can be boiled to deepen the flavor of the seasoning which includes sugar and soy sauce, or cut into round slices and eaten with wasabi soy sauce. Carrots and burdock root are staple ingredients that go in the tofu, but it can also be made by putting in eggs, dried gourd strips, spinach, and seasonal vegetables. By wrapping the tofu in straw, the fragrance of the straw transfers to the tofu and makes it taste better; when made, it has a unique shape formed from each individual straw that sticks to the tofu. Right after it's finished boiling, the pleasant aroma of the straw drifts about, which, along with the markings left by the straw on the tofu pieces, gives off a certain warmth. ## Efforts for Preservation and Succession It has reemerged in schools in the prefecture, where it is made in cooking classes. In some schools in Kurayoshi City, classes are taught on the passing down of local foods such as ""komo-dofu"" as part of a comprehensive education. ## Ingredients - Tofu: 1 block - Carrots: Suitable amount - Burdock root: Suitable amount - Dashi broth: 1 cup - [Seasoning A] Sugar: 1 tsp - [Seasoning A] Light soy sauce: 1 Tbsp - Straw: One handful - Nylon strings (or straw): A few ## Recipe 1. 1. Julienne the carrots and burdock root. Use extra dashi broth, sugar, and light soy sauce to stew and lightly flavor them. 2. 2. Cut the tofu into four and drain the water. 3. 3. Clean the straw, removing any parts aside from the main stalk. Cut the straw to around 35cm in length. Gather it by one end and spread out the straw; line up the four cut pieces of tofu into two columns inside. 4. 4. Sandwich the carrots and burdock root in 1 in between the tofu. 5. 5. Line up the straw, bundle one end, intertwine all of the straw with nylon strings or straw, and tightly fasten. 6. 6. Steam for about 15min. 7. 7. Carefully remove the straw from the steamed tofu, add dashi broth and Seasoning A to a pot, and stew to deepen the flavor.You can also cut it diagonally, transfer it to a bowl, and enjoy with wasabi soy sauce, etc. ## Provider Information provider : Recipe source: Tottori Prefecture ![Image](Not found)" "# Imobota ｜ Our Regional Cuisines **Cuisine Name**: Imobota **Region**: Our Regional Cuisines ## Main Lore Areas Yumihama Peninsula ## Main Ingredients Used Sweet potato, glutinous rice, red bean paste ## History, Origin, and Related Events Imabota, a recipe passed down from olden times on the Yumihama Peninsula, is a sweet rice ball made from sweet potatoes. Due to its soft, sandy solid, the Yumihama Peninsula was unsuitable for growing rice. During the Edo period, Ido Heizaemon, the Omori governor of the Iwami Silver Mine, ordered sweet potato seeds suitable for the soil from Satsuma Province to Sanin. Afterwards, the cultivation of sweet potatoes flourished. After the 20th year of the Meiji Era, sweet potatoes were grown as the primary crop. Sweet potatoes were substituted in place of rarely grown glutinous rice, and a unique sweet rice ball culture was created.While at first the imobota looks like any other sweet rice ball, you can see the slight yellow in the cracks of the bean paste, and once eaten the sweetness of the potatoes spreads out from the rice, something unique to sweet rice balls. ## Opportunities and Times of Eating Habits “Imobota” was often eaten daily as a snack or meal. While the number of households making imobata today has decreased dramatically, in the past imobata was often made and distributed to neighbors during the sweet potato harvests from fall to winter. The ratio of sweet potatoes to sticky rice differs between cooks, so each household will enjoy a variety of different textures and sweetness. ## How to Eat Cut the sweet potatoes and spread them in the rice cooker. Once the rice is cooked, add sugar and salt while it is still hot and mash using a pestle. Leftover cakes and sweet potatoes from New Year’s can also be used. Today, there is also the colorful “three-colored imobota,” which can be topped and colored with your favorite ingredients like soybean flower, seaweed, and red bean paste. ## Efforts for Preservation and Succession The available area to plant sweet potatoes in Tottori, as well as the total yield, have both decreased due to dietary habits and the passage of time, but in recent years sweet potatoes have been understood to be a healthy food, and the people of Yurihama have developed new dishes and various processed products in a more modern style. The sweet potatoes from the area are also referred to as “hamakansho,” and are eaten both at home and in school lunches, and are served to children at after school clubs in Yonago City. ## Ingredients - Sweet potatoes: 600g - Sticky rice: 200g - Water: 200ml - Sugar: 50g - Salt: A pinch - Roasted soybean flower: As needed - Green seaweed: As needed - Red bean paste: As needed ## Recipe 1. 1. Cut the sweet potatoes into 5mm thick slices and soak in water. 2. 2. Wash the sticky rice, allow it to soak in water for 30 minutes, then drain. 3. 3. Place the sweet potatoes in a rice cooker, spread the rice over top, then add water and cook. 4. 4. After cooking the rice, allow it to steam for 10 minutes and add sugar and salt while still hot. Crush it with a pestle, and divide the result into 15-18 pieces. 5. 5. Top with your favorite ingredients, such as soybean flour, seaweed, and red bean paste. ## Provider Information provider : Recipe Provider: Tottori Dietetic Association ![Image](Not found)" "# Pickled Shallots ｜ Our Regional Cuisines **Cuisine Name**: Pickled Shallots **Region**: Our Regional Cuisines ## Main Lore Areas Fukube Town in Tottori City, Hokuei Town ## Main Ingredients Used Shallots ## History, Origin, and Related Events Shallot cultivation in Tottori Prefecture is old, dating back to the Edo period. It’s said shallots were brought back by Koishikawa Yakuen during one of his official stays in Edo as a daimyo. The shallot has a robust vitality and can grow even in sand dunes, so at the time it was cultivated by a small number of farmers for their own use. An industrial union was established in the early Taisho period, and full-scale production began in earnest when sprinkler irrigation was introduced. It was around 1965 when the processing of salting and seasoning began. The increase in production area led to a significant increase in shipment volume, but the market price for it plummeted. Taking this as an opportunity, the agricultural cooperative started a processing business, and by incorporating it as a processing ingredient, they figured out how to adjust shipments and stabilize prices. ## Opportunities and Times of Eating Habits They’re harvested from late May to mid-June. They are salted and seasoned and sold as souvenirs of the Tottori Sand Dunes, so they can be eaten all year round. ## How to Eat There are two ways to pickle shallots: “honzuke” and “easy pickling.” In honzuke, the shallots are washed and pickled in salt for at least two weeks, then desalinated and pickled again. By pickling in salt, the shallots undergo lactic acid fermentation and become delicious pickled shallots, but adjusting the salt removal is difficult and time-consuming. “Easy pickling” is a pickling method that saves the trouble of pickling in salt and does not require desalination, so you can easily pickle it whenever you want. However, it does require refrigeration. The most popular way to pickle shallots is “sweet vinegar pickling,” but in the local area there are various methods of pickling, including: “Salt pickling,” “red wine pickling,” “perilla pickling,” “apple vinegar pickling,” “black sugar pickling,” and “black vinegar pickling.” ## Efforts for Preservation and Succession “Washed shallots” and “rooted shallots” are sold during the harvest season, and processed shallots are sold all year round. In 2006, the Tottori Inaba Agricultural Cooperative (which is within the jurisdiction of Fukube Town) registered a trademark and promoted branding. In 2015, “Tottori Sand Dunes/Fukube Sand Dunes Shallots” were registered under the GI System (Protected Geographical Indication System). ## Ingredients - Shallots: 4kg - Salt: 1.2kg - Shallot vinegar: 1.8L - Rock sugar: 1kg - Red chili peppers: 8 small ## Recipe 1. 1. Pickle shallots in salt and leave for 10 days to 2 weeks.(If you don't want to eat them right away, save it like this.) 2. 2. Remove the salt under running water. (Bite them and they should be a little salty.) 3. 3. Prepare boiling water. 4. 4. Spread the shallots on a strainer and sprinkle with boiling water, then cool. 5. 5. Put the shallots in a container sterilized with boiling water, add the rock sugar, shallot vinegar, and red chili peppers with the seeds removed. Seal the container and store in a cool, dark place. ## Provider Information provider : Recipe provided by: Tottori Prefecture ![Image](Not found)" "# Dondoroke-meshi ｜ Our Regional Cuisines **Cuisine Name**: Dondoroke-meshi **Region**: Our Regional Cuisines ## Main Lore Areas Eastern and central areas ## Main Ingredients Used Rice, shiitake, tofu, konjac noodles, burdock root, carrots, fried tofu triangles ## History, Origin, and Related Events Rice cooked with tofu and locally grown vegetables is called ""dondoroke-meshi"" in the eastern to central areas of Tottori Prefecture. ""Dondoroke"" means ""thunder"" in the regional dialect. The name comes from the fact that the powerful, repeated sounds tofu makes when added to a hot pan with oil in it resembles thunder.In the past, tofu was a delicacy and a precious source of protein. It is said that village had its own tofu cabin, where a number of people gathered and made tofu from home-grown soybeans. This is a traditional food with all sorts of locally grown ingredients, which uses seasonal vegetables that can be picked at the time including carrots, burdock root, and green onions, dried shiitake or fried tofu slices which bring out the flavors of the takikomi gohan (rice cooked with ingredients). In the past, it was vegetable-only, but chicken meat began to be included in the Showa period, when people started raising chickens. Originally it was a takikomi-gohan, but from the mid-Showa period on when rice cookers became popularized, it has gradually become a maze-gohan (rice that is cooked and then mixed with ingredients). ## Opportunities and Times of Eating Habits It is said that it was made without fail after the rice-planting season or during pauses in farm work when villagers would gather. It was eaten during cold periods when it was easy to get injured. ## How to Eat First, saute the tofu; next add the vegetables and fried tofu, and saute. Add this to the rice cooker along with rice and dashi broth, and let cook. Adding chicken or konjac is another tasty option. Lightly and simply seasoned, it will make you want to eat more of it. ## Efforts for Preservation and Succession Nowadays it has become rare for people to gather in villages and make ""dondoroke-meshi,"" there's a group active in Ketakacho in Tottori City that wishes to propagate this dish. In ""Inaba's Jige Lunchboxes"" (""jige"" means ""local""), collected at the ""2009 Tottori/Inaba Festival,"" which introduces Inaba's unique culture and features to the entire nation, this group won a prize for their entry, a dondoroke lunchbox containing dondoroke-meshi. There are also new developments linked to the revitalization of the area, such as dondoroke-meshi appearing in school lunches, and shops serving ""dondoroke foods"" which are variations on dondoroke-meshi. ## Ingredients - Rice: 400g - Tofu: 400g - Dried shiitake mushroom: 4 pieces - konnyaku thread: 50g - burdock root: 50g - carrot: 50g - Large triangular deep-fried tofu: 100g - Oil: 20g - Sake: 30g - Light soy sauce: 40g - Dashi broth (soup stock from dried shiitake mushrooms): 400ml - Green onion: 50g (cut into small pieces) ## Recipe 1. 1. Drain off the water from the tofu. 2. 2. Soak dried shiitake mushrooms in water and cut into thin strips. 3. 3. Boil konnyaku quickly and cut into chunks. 4. 4. Cut burdock root into small pieces and drain off the scum. 5. 5. Cut carrots into thin strips and fried tofu into 2 cm long strips. 6. 6. Heat oil in a pan and fry tofu until golden brown. Add gobo (burdock root), shiitake mushrooms, carrots, konnyaku threads, and deep-fried tofu, and saute briefly, then add sake and soy sauce. 7. 7. Mix rice and all of 6 ingredients in a rice cooker, add soup stock and cook. 8. 8. Mix the cooked rice with green onions and serve. ## Provider Information provider : Tottori Dietetic Association ![Image](Not found)" "# Kakinoha zushi ｜ Our Regional Cuisines **Cuisine Name**: Kakinoha zushi **Region**: Our Regional Cuisines ## Main Lore Areas Chigashira Town ## Main Ingredients Used rice, salted trout, persimmon leaves ## History, Origin, and Related Events Kakinoha Sushi"" is a local dish that has been handed down in Chigashira Town, Tottori Prefecture since ancient times, and is loved by the townspeople as a dish for entertaining at Bon festivals and Bon holidays. In Chigashira Town, which is far from the sea, ""Kakinoha Sushi"" was devised as a way to eat fish without allowing it to spoil. The tannin contained in persimmon leaves has antiseptic properties, preventing salt trout from being damaged. In the old days, farmers always had a persimmon tree or two in their yards. We can glimpse the wisdom of our ancestors who knew that its leaves had various effects. ## Opportunities and Times of Eating Habits It is said that in the olden days, it was prepared in every household as a meal for festivals, New Year's, hospitality for guests, and other occasions of Hare (festive) occasions. It becomes even more colorful when served on leaves that have turned red and yellow during the season of autumn. It is a taste of autumn and a different way to enjoy ""Kakinoha Sushi"". ## How to Eat The preparation is quite simple. Thinly sliced salted trout is soaked in vinegar water to soak up the flavor. The rice is then placed on a persimmon leaf, and the salt trout is topped with sansho nuts. The pink color of the salted trout contrasts with the green of the persimmon leaves, creating a colorful contrast. The moment you put it in your mouth, the aroma of the sansho (Japanese pepper) on top of the salted trout fills your mouth with the flavor of vinegar, enhancing the deliciousness of the salted trout. The small sansho peppercorns add an accent to the flavor and stimulate the appetite. ## Efforts for Preservation and Succession The ""Nagi Local Products Development Study Group"" was established to prevent this local dish from becoming obsolete, as it is rarely made at home. The group, which was established in 1987, was formed by residents of the Nagi area, mainly farmers, and began activities in order to encourage more people to eat it. The group also holds cooking classes and teaches recipes to elementary school students. The restaurant was selected as one of the ""100 Tottori Delicacies Selected by Residents of Tottori Prefecture. ## Ingredients - rice: 1 sho - Water: 1.1 times the amount of rice - Sake: 100 ml - Kelp: 20cm - Salted trout: 1 fish - Persimmon leaves: 90 to 100 leaves - [Seasoning A (combined vinegar)] Sugar: 200g - [Seasoning A (combined vinegar)] Vinegar: 250cc - [Seasoning A (combined vinegar)] Salt: 2 tbsp. - [Seasoning B (trout soaking liquid)] Vinegar: 1／2 cup - [Seasoning B (trout soaking liquid)] sugar: 2 tbsp. - [Seasoning B (trout soaking liquid)] salt: a pinch - Leaves of sansho (Japanese pepper): 90-100 leaves (or 90-100 prickly pearls) ## Recipe 1. 1. Wash persimmon leaves well and pat dry. For sansho leaves, select young shoots as much as possible. 2. 2. Prepare rice 30 minutes before cooking, and add water, kelp, and sake. 3. 3. Rinse the salt trout, cut into 3 pieces, and freeze. Remove the thin skin while still frozen, and quickly wash in thin salted water. 4. 4. Slice each piece diagonally into 40 to 50 slices, and soak in Seasoning B for 1 or 2 minutes. 5. 5. Make seasoning A at the same time as the rice is cooked, and mix it quickly with the cooked rice. 6. 6. Grab the rice, top with trout and sansho leaves (or fruits), wrap in persimmon leaves, and pack tightly into a hitsu or sushi tub. Cover with persimmon leaves, cover with a lid, and place a weight about twice as heavy as the sushi. 7. 7. Soak for half a day or overnight to allow the persimmon leaves and sansho leaves (or berries) to blend well with the sushi rice. ## Provider Information provider : Tottori Prefecture ![Image](Not found)" "# Daisen okowa ｜ Our Regional Cuisines **Cuisine Name**: Daisen okowa **Region**: Our Regional Cuisines ## Main Lore Areas Western region ## Main Ingredients Used glutinous rice, yaki-chikuwa, chicken, carrots, burdock root, dried shiitake mushrooms ## History, Origin, and Related Events Daisen Okowa"" is a local dish of the western area, made with ingredients from the foot of Mt. It is said to have originated in the old days when monks and soldiers would cook rice with mountain birds and grasses to pray for victory when going to battlefields, and has since been passed down through generations as a feast for festivals and celebrations. In the Meiji period (1868-1912), it was served at the spring and fall cow and horse fairs held at Bakuroza in Daisenji Temple, and was also a popular lunch for people making pilgrimages to Mt. It is said that the name ""Daisen Okowa"" came from the name of a place at the foot of Mt. Daisen, a national park, after the Meiji period (1868-1912), and that it used to be called ""Aseri Okowa,"" perhaps derived from the name of the former Aseri County.In 1986, ""Daisen Okowa"" was selected as one of the rice balls by the Food Agency (Hometown Rice Ball Selection Committee). ## Opportunities and Times of Eating Habits Every year, at the annual festivals of the local deity and other festivals, households would make this home-style dish and bring it as a souvenir to guests. It is believed that the original Daisenji okowa, a vegetarian dish served to those who trained in Daisen, spread to households and became Daisen okowa. ## How to Eat Glutinous rice is mixed with shiitake mushrooms, burdock root, chestnuts, konnyaku, fried tofu, etc., seasoned with broth, soy sauce, sugar, etc., and cooked. Ingredients used vary from household to household, and there seems to be no set formula, but in some areas, wild vegetables and chikuwa are added. ## Efforts for Preservation and Succession The dish has become a local specialty and is sold as an ekiben (boxed meal) at JR Yonago Station. ## Ingredients - Glutinous Rice: 1kg - Baked Chikuwa: 100g - chicken meat: 300g - bamboo shoots: 150g - Carrot: 150g - Dried shiitake mushroom: 6 large pieces - konnyaku: 200g - burdock root: 100g - Sugar flavored string beans: 100g - [Seasoning A (broth)] Sugar: 60g - [Seasoning A (broth)] Soy sauce: - [Seasoning A (broth)] Sake: 100g - [Seasoning A (broth)] Dashi broth (water from rehydrated dried shiitake mushrooms): 1000ml ## Recipe 1. 1. Wash glutinous rice, soak overnight in water, and drain in a colander. 2. 2. Cut burdock root into small pieces and drain in water to remove the scum. 3. 3. Soak dried shiitake mushrooms in water and cut into thin strips. Cut grilled chikuwa into quarters and cut into thin strips. 4. 4. Boil string beans until colorful and slice diagonally. 5. 5. Add 2 and 3 to seasoning A and simmer. 6. 6. Combine the ingredients and glutinous rice and steam in a steamer for about 20 minutes, then pour the cooking liquid into the steamer two or three times and steam evenly until softened, about 40 to 50 minutes in all. 7. 7. Place in a serving dish and sprinkle with the green beans from 4. 8. 8. Use seasonal ingredients such as chestnuts, mukago, ginkgo nuts, etc. Peanuts and edamame may also be added. ## Provider Information provider : Tottori Dietetic Association ![Image](Not found)" "# Azuki zoni ｜ Our Regional Cuisines **Cuisine Name**: Azuki zoni **Region**: Our Regional Cuisines ## Main Lore Areas Eastern region, Central region ## Main Ingredients Used Round rice cake, azuki beans ## History, Origin, and Related Events Zoni is a local delicacy with a rich regional flavor, and many different types of zoni are eaten throughout the country. Some are filled with plenty of broth, others with red beans and a little broth, some are sweetened with sugar, and a few are salty. In the past, azuki soup was boiled with a little salt, but nowadays it is generally boiled with sugar from the beginning. However, it is not the case that azuki zoni is eaten throughout the prefecture; in the mountainous areas, it is often flavored with soy sauce or miso.The exact origin of ""azuki zoni"" is not known, but since ancient times, the red color of azuki beans was believed to have the power to ward off evil spirits, and so it has been used as an ingredient for special occasions. Zoni is made by getting up early in the morning on New Year's Day, drawing the first young water of the year, and boiling it in a single pot over a purified fire. Zoni is considered to be a sacred food that gives vitality to human beings, and it is said to have taken root as the mainstay of New Year's celebrations as a food to unite the family and relatives by sharing it with others. ## Opportunities and Times of Eating Habits It is eaten with osechi on the morning of New Year's Day. The saltiness of osechi and the sweetness of azuki zoni are exquisite. Azuki has long been one of the ingredients that appear at festive occasions as sekihan (red rice) and mochi no azuki (rice cakes), and at other milestones in life. Zoni is made with azuki because of its nutritional value, and is eaten to celebrate the New Year. ## How to Eat Zoni is similar to what is called ""zenzai"" or ""shiruko"" in other regions. After azuki beans are drained, they are boiled until soft and seasoned with sugar. Round rice cakes boiled in a separate pot are added to the azuki soup. The seasoning varies slightly from household to household and region to region, but in most regions, soft-boiled round rice cakes are used for the mochi. In Misasa Town in the central region, rice cakes made from ""tochinomimi"" (a type of Japanese nut) harvested in the mountains are used. ## Efforts for Preservation and Succession Volunteers have gathered to promote ""Tochimochi Zoni"" in order to enliven the community, revitalize the area, and pass on the culture. ## Ingredients - round cake of rice cake with red bean jam filling: 4 pieces - azuki beans: 1／2 cup - sugar: 60g - salt: a pinch ## Recipe 1. 1. Put azuki beans in plenty of water and bring to a boil, then discard the water and drain off the azuki beans. Repeat about 2 times. Then add 2 cups of water and boil until soft. 2. 2. Add sugar and simmer for 7 or 8 minutes to blend the flavors. A little salt may be added to taste. 3. 3. Boil azuki mochi in a separate pot, and when softened, add them to the azuki bean soup in step 2. ## Provider Information provider : Shoku-no-Miyako Tottori Prefecture ![Image](Not found)" "# Itadaki ｜ Our Regional Cuisines **Cuisine Name**: Itadaki **Region**: Our Regional Cuisines ## Main Lore Areas Western region, Yumigahama Peninsula ## Main Ingredients Used rice, triangular fried tofu, burdock root, carrot, dried shiitake mushroom ## History, Origin, and Related Events This is a traditional local dish made by stuffing raw rice and vegetables inside a large piece of deep-fried tofu and cooking it slowly in broth.According to legend, around the middle of the Meiji period (1868-1912), the priest of a temple in Sakaiminato City visited a temple in Fukui Prefecture and was so pleased with the fried tofu that he brought it back to his temple and cooked it with rice and vegetables. There are various theories as to the origin of the name Itadare (meaning ""to receive"" in Japanese). The other theory is that the name ""Itadaki"" came to be used because of its resemblance to the summit of Mt. It is also said that fishermen and farmers brought this dish for lunch. It is also called ""Nonoko-meshi"" (Nonoko rice), which is said to have come from the name ""Nunoko,"" which was derived from its fluffy appearance like a cotton-filled kimono. ## Opportunities and Times of Eating Habits In the olden days, it was made by each household and served to neighbors on special occasions. Since rice was very precious in those days, it is said that many ingredients were added to the dish to fill the stomach with a small amount of rice. The ingredients, seasoning, and method of preparation differed slightly from household to household, and the dish took root in the region as ""mother's taste"" passed down from parents to children. ## How to Eat Although it looks like a large inarizushi, the cooking method and taste are completely different. It is a typical San-in region country-style meal made by stuffing raw rice and vegetables inside a large fried tofu and cooking it slowly in dashi broth. ## Efforts for Preservation and Succession (Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Originally a local dish, it is now being sold in supermarkets and on menus at izakaya (Japanese-style pubs) and other restaurants, thanks to the efforts of citizen groups. In 2001 (2011), in an effort to spread the appeal of the local dish ""Itadaki"" throughout Japan, the citizens' group has been vigorously working to expand the number of stores selling it and to promote it through participation in events, etc. ## Ingredients - Rice: 300g - Large triangular deep-fried tofu: 6 pieces - burdock root: 40g - carrot: 40g - Dried shiitake mushroom: 3 pieces - Kelp (10cm x 10cm): 1 piece - dried dried shiitake mushrooms: 10 pcs. - [Seasoning A] Water (mashroom water of dried shiitake mushrooms): 800ml - [Seasoning A] soy sauce: 60g - [Seasoning A] Sugar: 30g - [Seasoning A] Sake: 20g - Toothpicks: 6 toothpicks ## Recipe 1. 1. Cut a slit on one short side of the fried bean curd and put your fingers in the bag. 2. 2. Cut burdock root into small pieces and drain in water to remove the scum. Cut carrot into small pieces. Soak dried shiitake mushrooms and cut into small pieces. 3. 3. Mix rice and 2 ingredients in a bowl, stuff into fried tofu, and secure with toothpicks. 4. 4. Poke about 10 holes all over the fried tofu with a rapeseed spatula to make it easier for the flavor to soak in. 5. 5. Place the kombu and dried sardines in a rice cooker, arrange the 4 ingredients vertically on top, add seasoning A, add water and seasonings, and cook. 6. 6. Remove toothpicks from fried bean curd and place in a bowl. ## Provider Information provider : Tottori Dietetic Association ![Image](Not found)" "# Igisu ｜ Our Regional Cuisines **Cuisine Name**: Igisu **Region**: Our Regional Cuisines ## Main Lore Areas Chubu area ## Main Ingredients Used Dried egrets ## History, Origin, and Related Events Igisu"" is a dish made from ""Igisu grass"", also called ""egonori"". It is said to have been sent to the Imperial Court as a gift as early as the Asuka and Nara periods. Igisu grass is a type of seaweed that washes ashore in the spring. It grows up to about 20 cm in length by entangling itself with the body branches of Hondawaras, and has many fine thread-like branches that split into two one after the other. It grows up to about 20 cm in length. It thrives from summer to fall and is mainly landed at fishing ports in the central and western regions of Japan. The collected ""igisu"" is dried immediately in the strong summer sun, and then washed in water and sun-dried three or four times to remove algae before it is preserved.Igisu"" is a dish based on the same principle as agar and tokoro-ten, which harden naturally without the addition of coagulant, etc. Local dishes based on the boiled and hardened Igisu grass are also found in other regions, such as Igisu Tofu and Ego-neri. ## Opportunities and Times of Eating Habits Igisu is often served in vegetarian dishes, festivals, seasonal festivals, weddings, and funerals, and many people associate the word ""igisu"" with New Year's and Buddhist memorial services. ## How to Eat The dried Igisu herb is rehydrated, boiled over a low flame, and hardened in a container. It can also be served with dressing or molasses. The key is to boil and dissolve the Igisu until the fibers become smooth. It may look like a yokan (sweet bean jelly), but when you put it in your mouth, the rich aroma of the sea spreads out and you can enjoy its unique tactile sensation, which is essential in vegetarian cooking. It is low in calories and rich in soluble dietary fiber and minerals. ## Efforts for Preservation and Succession (Outline of the people who have passed it on, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)In addition to being made at home, it is also sold at supermarkets and roadside stations. ## Ingredients - Dried Sage Grass: 25g - Water: 500ml - sesame seeds: Appropriate amount - Soy sauce: Appropriate amount - Vinegar: small amount ## Recipe 1. 1. Rinse the dried raspberry grass in water two or three times and then soak it in water to reconstitute it. Then, remove any debris by placing it in a colander. 2. 2. Put the water, water, and a small amount of vinegar into a pot and heat. 3. 3. Bring to a boil, then reduce heat to low and simmer, stirring frequently, for 30 to 40 minutes. 4. 4. When the mixture is well kneaded, transfer it to a bat or something and cool it in the refrigerator. 5. 5. When hardened, cut into bite-size pieces and sprinkle with sesame seeds. When ready to eat, dip the dumplings in soy sauce. ## Provider Information provider : Tottori Dietetic Association ![Image](Not found)" "# Izumo Soba ｜ Our Regional Cuisines **Cuisine Name**: Izumo Soba **Region**: Our Regional Cuisines ## Main Lore Areas Izumo Area ## Main Ingredients Used Izumo Soba ## History, Origin, and Related Events Izumo soba is representative of the Izumo region. Along with ""wanko soba"" in Iwate Prefecture and ""Togakushi soba"" in Nagano Prefecture, it is one of the three most famous soba in Japan. It is said that soba spread to the Izumo region in the early Edo period when Naomasa Matsudaira, the first lord of the Matsudaira family of the Matsue domain, brought soba chefs with him when he moved from the Matsumoto domain in Shinshu.Izumo soba has a darker color than most soba. When buckwheat flour is milled, it is generally classified into three types of flour, from the first to the third. For example, soba made from the first buckwheat flour, which is ground from the center of the buckwheat seed, is called Sarashina soba, while soba made from the third buckwheat flour, which is ground from the part closer to the outer shell, is darker in color and is called Yabusoba or Inaka soba.Izumo soba is made using a milling method called ""Hikigurumi,"" in which the buckwheat (the buckwheat with the hull attached) is ground directly into buckwheat flour without sorting. This process is said to produce soba with high nutritional value and aroma, as well as a good flavor and texture. Another feature of soba is that only about 20% of the flour is used to bind the buckwheat. ## Opportunities and Times of Eating Habits Since buckwheat seeds could be grown even in mountain fields on barren land, eating buckwheat has been a common practice in the Okuizumo region since the Heian period (794-1185).Today, buckwheat is distributed throughout the year, but the best time to eat buckwheat is when freshly harvested buckwheat seeds are available in the fall. ## How to Eat Izumo soba is locally served as either cold ""wariko soba"" or warm ""kama-age” soba. Wariko soba is a type of buckwheat noodle served in a cylindrical, round, stacked box called a wariko. It is served with cold soba dipping sauce. The name derives from the fact that in the castle town of Matsue during the Edo period, soba was carried in square stacked boxes. The square stacked boxes were difficult to wash, so they gradually became round stacked boxes as we know them today. Soba sauce is served in an earthenware jar and poured directly over the buckwheat noodles in the box. The soba is washed after boiling by soaking it in cold water, which is also known as “Arai” meaning washing in Japanese.While wariko soba originated in Matsue, kama-age soba is said to have originated near shrines such as Izumo Taisha Shrine.In October of the lunar calendar, during the ""Kamiari Festival"" held at shrines in the Izumo region, food stalls lined the streets and hot kama-age soba (freshly-boiled soba) was served. The boiled soba was usually rinsed in cold water, but the rinsing process was omitted in order to sell the soba at food stands. Soba noodles were served as they were after being taken out from the pot or kettle, with thickened sobayu and condiments poured over the soba. As with wariko soba, you can adjust the flavor by adding your own dipping sauce. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is served at local soba restaurants and other eateries. Even within the same ""Izumo soba,"" each restaurant has its own personality and specialties, and many tourists enjoy eating their way through the area. ## Ingredients - buckwheat flour: 400g - Water: 450cc - Battering powder: 200g ## Recipe 1. 1. Sift the buckwheat flour, add 70% of the specified amount of water, use your fingertips to mix the water in a circular motion, add the remaining 20%, mix again, observe the consistency, and add more if necessary. Gather the mixture into one, press your thumb into the dough in the direction of clockwise rotation, knead it firmly to create a crumbly texture, and use the kneading stick to create triangular wedges while pressing against the edge to remove air. 2. 2. Sprinkle flour on the board, press the dough from above to flatten it, sprinkle flour on the dough, and flatten it further by turning it from the center by hand. Sprinkle flour on top of the dough and roll it out with a rolling pin, pushing it out from the center. Repeat while turning. 3. 3. Sprinkle with flour, roll out the dough around the rolling pin, and when it reaches a certain size, spread it out, sprinkle with flour, and spread it out so that it is about 2 mm thick. 4. 4. Sprinkle with flour and cut into pieces about 2 mm thick. Boil in plenty of boiling water. 5. 5. Rinse with water and cool in cold water. Place in a bowl and pour yakumi(condiments) and soba soup over the top. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Sumoji ｜ Our Regional Cuisines **Cuisine Name**: Sumoji **Region**: Our Regional Cuisines ## Main Lore Areas Tobu Area (Unnan City etc.) ## Main Ingredients Used Mackerel, rice, glutinous rice, etc. ## History, Origin, and Related Events Shimane Prefecture boasts one of the highest annual catches of mackerel in Japan. The cold, rough seas of the Sea of Japan produce delicious, fatty mackerel. Sumoji is a type of chirashi-sushi, and is a type of sushi made with grilled mackerel, which is a specialty of the prefecture, served over vinegared rice.Sumoji is a specialty of the Kisuki and Mitoya areas of Unnan City, located inland. This area has long prospered as a transportation hub connecting the Izumo region and Hiroshima Prefecture. Generally, the term ""grilled mackerel sushi"" refers to ""stick sushi,"" but in the inland area of Shimane Prefecture, it sometimes refers to chirashi zushi, a type of sushi made of unrolled grilled mackerel.Through this district, mackerel caught off the Sea of Japan were often transported to various regions. Before the Meiji era (1868-1912), preservation techniques and transportation methods had not been established. As mackerel is called ""live spoilage"" when it is damaged quickly, grilled mackerel, which can be preserved relatively well, was a wisdom of life born from popular culture, and was a valuable food supplement for protein. ## Opportunities and Times of Eating Habits Grilled mackerel has long been eaten during the busy farming season as a valuable source of protein. Today, it is served regardless of the season. There are even restaurants in the city that specialize in grilled mackerel, and it has become a popular local delicacy among tourists from within and outside of the prefecture. In addition to grilled mackerel, other types of fatty mackerel are also enjoyed, such as ""mackerel boiled fish,"" ""shime saba,"" ""saba-zushi (sushi with a shape of mackerel),"" and ""saba-no-nigui (simmered mackerel).” ## How to Eat A whole mackerel is skewered and slowly grilled until it is charred, a traditional method of cooking in the Kisuki and Mitoya areas of Unnan City. When served as ""sumoji,"" the savory aroma of the charred bits will wet your appetite. Grilled mackerel meat is removed from the bones, loosened, and mixed with vinegar. Remove the gills as they are oily and not suitable for sushi.Make sushi rice by combining rice and glutinous rice, cook slightly firm, and sprinkle with the previously broken pieces of grilled mackerel. It is often mixed with other ingredients such as carrots, dried shiitake mushrooms, bamboo shoots, and kanpyo (dried gourd) cooked in dashi (Japanese soup stock) to make a sweet and spicy sauce. A sprinkling of broiled egg or chopped nori (seaweed) adds a splash of color. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It can be purchased at restaurants and delicatessen stores in Yunnan. There are also restaurants specializing in grilled mackerel.While ""sumoji"" had been a well-established home-style dish, it began to attract attention as a tourism resource around the 1990s, and its recognition as a local cuisine has grown. ## Ingredients - Rice: 2 gou - Glutinous rice: 2 tbsp. - [Awase-zu(sweet and sour dressing)]: - Rice Vinegar: 20cc - Sugar: 1 tbsp or more - Salt: 1／2 tsp. - Grilled mackerel: 1 fish (450g) - (A) carrot: 40g - (A) dried kanpyo: 5g - (A) bamboo shoots: 40g - (A) Japanese butterbur: 40g - (A) shiitake mushroom: 2 - Snowpea: 20g - Light soy sauce: 1 tsp. - Sugar: 1／2 tsp. - Broiled egg: 1 - Chopped seaweed: As needed ## Recipe 1. 1. Wash rice and glutinous rice together. Cook in slightly less water than usual and let sit for about 20 minutes before cooking. 2. 2. Dissolve the vinegar well. 3. 3. Cut carrots into small chunks and kanpyo (dried gourd) into small pieces. Chop bamboo shoots, Japanese butterbur and shiitake mushrooms finely. Boil the kinusaya (snowpea) quickly in salted water, drain, and slice diagonally into thin strips. 4. 4. Remove the head from behind the gills of grilled mackerel. Remove the head from the back of the gills, taking care not to leave any bones. The head part from the gills is not suitable for sushi because of its high oil content. 5. 5. Put the chopped ingredients in a saucepan, add enough water to cover the ingredients, and bring to a boil over low heat. Bring to a boil, add light soy sauce and sugar, and simmer for 2 to 3 minutes. After boiling, drain off the cooking liquid. 6. 6. Transfer the cooked rice to a sushi tub and pour the vinegar mixture from 2 into the tub. 7. 7. Add the ingredients from step 5 and the broken mackerel meat and mix to combine. 8. 8. Place the sushi rice in a bowl and garnish with a thinly sliced egg, kinugasa peas, and chopped nori seaweed. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Tsumire Ni ｜ Our Regional Cuisines **Cuisine Name**: Tsumire Ni **Region**: Our Regional Cuisines ## Main Lore Areas Izumo Area, Iwami Area, Oki Area etc. ## Main Ingredients Used Okigisu fish, horse mackerel, flying fish, gobou(=burdock), carrot, etc. ## History, Origin, and Related Events Shimane Prefecture has a coastline 1.026 km (637 miles) long, the 10th longest in the country. Offshore, the Tsushima warm current flows toward the northeast, providing an ideal environment for fishing. Fishing methods are diverse, including seine, trawl, set-net, and single-line fishing. The offshore smelt, horse mackerel, and flying fish harvested by these fishing methods are made into surimi, which is then made into tsumire (fish ball) with gobou(=burdock) and green onion, and eaten as tsumire-ni (stewed fish ball) or tsumire-jiru (soup with tsumire).In particular, ""tsumire-ni"" (simmered offshore smelt) is recommended by the locals. One piece of Okigisu, which is not so big (about 20 cm in length), is not so satisfying to eat. If you mince several of them together and make tsumi-ni, you can save time and effort in cooking. Okigisu is the local name for the fish, and its official name is ""Nigisu"". In some areas, it is also called ""Tonkoro iwashi"" .Okigisu are readily available throughout the year. A long time ago, a familiar sight at fresh fish stores was a box full of okigisu lined up on the shelves. Because they are relatively inexpensive, they are often served at the dinner table. The fish is fatty all year round, and some locals say that it is ""as good as Saury”. It is a white-fleshed fish with no peculiarities. ## Opportunities and Times of Eating Habits The okigisu used in ""tsumire-ni"" is distributed throughout the year and is popular as an everyday food, with December through February being its season, when it is particularly rich in fat. Because it loses its freshness quickly, most of the okigisus caught are dried overnight. The fresh sashimi and tsumire are a local delicacy. ## How to Eat Tsumire-ni is steamed or boiled in Japanese soup stock with seasonal vegetables such as carrots and gobou(=burdock). Ginger juice can be used to add a refreshing flavor, and yam can be added as the thickener. If minced finely with a knife, small bones will not be a problem.In addition to tsumire, it can also be shaped into hanpen (triangle shape) and deep-fried, or even eaten as namero (chopped and mixed with miso). ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Okigisu are sold at fresh fish stores and supermarkets. It is sometimes sold in minced form. It can also be frozen and stored as fish balls, making it easy to use. Not only Okigisu, but also horse mackerel, flying fish, and other locally caught fish are available at local restaurants as tsumire-ni (stewed fish balls), each prepared in its own way. ## Ingredients - Minced okigisu fish: 500g - Katakuriko(=potato starch): 50g - Egg white: 2 - Salt: - Sake: a little - Mirin (sweet rice wine): a little - Ginger juice: a little - Green onion: as needed - Kelp Dashi (=Japanese soup stock): 200cc - Salt: 5g - Light soy sauce: 30cc - Mirin (sweet rice wine): 30cc - Ginger juice: a little - Ginger: as needed ## Recipe 1. 1. Remove the head and entrails from the Okigisu, and pound the fish bones into surimi (fish cake). (You can also use a food processor.) 2. 2. Add half of the chopped small onion and seasonings to 1, and mix with potato starch and egg white. 3. 3. Combine kombu dashi with seasonings, add 2 in tsumire(fish cake ball) form, and simmer. 4. 4. When tsumire floats to the surface, season with light soy sauce and salt to taste. Finally, top with the remaining small onion and ginger strips. ## Provider Information provider : Mr. Masaru Morii, Executive Director, Shimane Culinary Association ![Image](Not found)" "# Sazae Meshi ｜ Our Regional Cuisines **Cuisine Name**: Sazae Meshi **Region**: Our Regional Cuisines ## Main Lore Areas Entire Oki Area, Iwami Area, Izumo Coastal Area ## Main Ingredients Used Sazae(=Turban Shell), Rice ## History, Origin, and Related Events The waters around the Oki Islands, where the warm Tsushima current and the cold Liman current collide, are rich in plankton and nutrients, making it abundant in seafood. The high quality of the seafood has been known since ancient times, and during the Heian period, it was presented as one of the ""Miketsukuni"" (land of abundant food) offerings to the imperial family and the court.There is a diverse range of shellfish, including turban shells (Sazae), abalone, bay scallops, and unique local varieties. The local authorities promote the region as the ""Kingdom of Shellfish in the Oki Islands,"" highlighting the charm of local ingredients.Sazae (turban shell) is still harvested using traditional fishing methods. One such method is ""Kanagi-gyo,"" where fishermen use a glass-fitted wooden box called ""Hakomegane"" to peer into the seabed from the fishing boat and use a spear-like tool to catch Sazae. Additionally, fishermen engage in ""Sashiami-gyo,"" a method where they dive and use a net to catch shellfish on the seabed. While Sazae was once freely harvested, recent regulations on fishing rights have led to increased prices.Oki's Sazae is a staple in Oki Island's cuisine, offering a delightful crunchy texture when eaten as sashimi, and a gentle essence permeates when grilled or simmered, adding depth to the flavor. Sazae is an essential ingredient on the Oki Islands' dining tables, cherished in various culinary preparations, with ""Sazae Meshi"" being one of the popular Sazae dishes. ## Opportunities and Times of Eating Habits From July, following the lifting of the Sazae fishing ban in May and June, activities like diving for Sazae begin. As the catch increases, prices become more reasonable, and Sazae finds its way to the dining table more frequently.In Oki, occasions where many people gather, such as New Year's, festivals, celebrations, and agricultural work, often feature ""Sazae Meshi"" norimaki (seaweed wrapped rolls). The norimaki uses the locally renowned Iwa nori (rock seaweed) from the Oki Islands. In addition to ""Sazae Meshi,"" various Sazae dishes like grilled and sashimi are also served during these gatherings. ## How to Eat Sazae is thoroughly washed, boiled in water with its shell, and finely chopped. The boiled Sazae's broth is used as a dashi, and both the dashi and chopped Sazae are cooked together with rice in this simple dish. While traditionally the dish includes only Sazae as an ingredient, in recent years, some households also add vegetables such as carrots and burdock. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Sazae dishes, including ""sazae-meshi,"" are offered in local restaurants and eateries. In addition to traditional dishes like grilled Sazae and sashimi, Sazae is also used in processed products like curry toppings. The specialty product ""Sazae Curry"" from Ama Town has become a popular item, selling tens of thousands of units annually. ## Ingredients - Rice: 2 cups - Sazae (=Turban shell): 4 - Carrot: 30g - Gobou(=Burdock): 40g - Light soy sauce: 1 tbsp. - Sake: 1 tbsp. ## Recipe 1. 1. Wash the rice. 2. 2. Wash the sazae (=Turban shell), place it in a pot with enough water, bring it to a boil, turn off the heat, and remove the sazae meat. Chop the sazae meat, and reserve the cooking liquid. 3. 3. In a rice cooker, combine rice, the reserved sazae (=Turban shell) cooking liquid, water, (shaved gobou(=Burdock) and finely chopped carrot, if using), chopped sazae, light soy sauce, and sake. Cook the rice. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Tobiuo no Sashimi ｜ Our Regional Cuisines **Cuisine Name**: Tobiuo no Sashimi **Region**: Our Regional Cuisines ## Main Lore Areas Eastern Area, Oki Area ## Main Ingredients Used Tobiuo(=Flying fish) ## History, Origin, and Related Events In Shimane Prefecture, known for its abundant ""Tobiuo(=Flying fish)"" catch, these fish are affectionately called ""Ago"" by the locals. Among the approximately 30 species of ""Tobiuo(=Flying fish)"" identified in Japan, Shimane Prefecture primarily catches ""Hoso Tobiuo"" and ""Tsukushi Tobiuo."" The fishing methods for ""Hoso Tobiuo"" include fixed nets, gill nets, and encircling nets, while ""Tsukushi Tobiuo"" is also caught using scoop nets. The fishing season typically starts in May and concludes in August, with the initial catch of ""Tsukushi Tobiuo"" occurring relatively early in the season.""Tobiuo(=Flying fish)"" have muscular, lean flesh with minimal fat, offering a mild and delicate flavor. True to their name, flying fish are capable of gliding through the air for several meters. Exploiting this unique characteristic, there is a distinctive method of ""Tobiuo(=Flying fish)"" fishing known as ""Ago Sukui."" During the night, bright lights or torches are illuminated on boats, attracting ""Tobiuo(=Flying fish)"". The fish are then caught using large nets. It is reported that between 600 to 900 fish can be caught in a single night. The spectacle of ""Tobiuo(=Flying fish)"" leaping out of the water has led to the designation of ""Tobiuo(=Flying fish)"" as the prefectural fish of Shimane, a recognition received in 1989. ## Opportunities and Times of Eating Habits Every year, during the early summer season, a large number of ""Tobiuo(=Flying fish)"" migrate to the coastal areas of Shimane Prefecture for spawning, resulting in a bountiful catch. During this period, households and local eateries serve a variety of ""Tobiuo(=Flying fish)"" dishes, including ""Tobiuo sashimi."" The months from June to August, corresponding to the spawning season, are considered the peak season for ""Tobiuo(=Flying fish)"". During this time, the fish have accumulated nutrients in their bodies, making it the prime time for enjoying the flavors of flying fish dishes. ## How to Eat ""Tobiuo(=Flying fish)"" is enjoyed in its fresh state as sashimi or can be deliciously prepared as a grilled fish. The meat has a light and elegant taste with low fat content, making it visually appealing as well. Some people decorate the head before consumption, creating an artistic presentation. When cooking, it is essential to remove the long gills, fins, and scales before preparation. Flying fish is known for yielding flavorful broth, making it suitable for creating Dashi (=Japanese soup stock) with unique sweetness and minimal aftertaste. It is versatile and can be used in soups, such as ""Tsumire-jiru,"" where fish balls are made from its meat. The fish roe, known as ""Ago no ko,"" is considered a delicacy and is traded at high prices.Various processed products are also popular, including ""Ago no yakimono,"" where the minced meat is molded into a cylindrical shape and grilled. Despite resembling large ""chikuwa (tube shaped fish cake)"" in appearance, it has a firm texture reminiscent of ""kamaboko (semi cylindrical fish cake)"". When bitten, the richness of the fish meat spreads throughout the mouth. The product earned its name, ""Ago no yakimono,"" from an anecdote suggesting it was named by Matsudaira Harusato, the seventh lord of the Matsue Domain, who avoided smoke and heat while grilling it outdoors. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)t is available for purchase at local fishmongers, supermarket fresh fish sections, and is even sold as dried broth. Efforts to promote its consumption include incorporating it into menus for cooking classes targeted at children or men. Some localities catering to tourists offer experiences in catching ""Tobiuo(=Flying fish)"" through a method called ""Ago-sukui."" ## Ingredients - ""Tobiuo(=Flying fish)"": 2 fish (about 300g) - Daikon Radish: 40g - Green Shiso: 2 - Soy Sauce: to taste - Wasabi: to taste ## Recipe 1. 1. Wash the ""Tobiuo(=Flying fish)"" in water, remove the scales, and cut off the head along with the pectoral fins. Remove the pelvic fins by pressing down with a knife. 2. 2. Open the belly, remove the internal organs, wash with water, and pat dry. 3. 3. Filet the fish into three pieces, remove the belly bones, and peel the skin from the tail end. 4. 4. Cut the peeled flesh into pieces. 5. 5. Julienne the daikon radish into thin strips, arrange them on a plate, place green shiso on top, and serve the sashimi on the bed of daikon radish. Add soy sauce and wasabi to taste. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Fukinotou-miso (butterbur sprouts with miso) ｜ Our Regional Cuisines **Cuisine Name**: Fukinotou-miso (butterbur sprouts with miso) **Region**: Our Regional Cuisines ## Main Lore Areas Izumo region, Iwami region, etc. ## Main Ingredients Used butterbur sprouts, white miso, country miso, etc. ## History, Origin, and Related Events Butterbur sprouts, also known as ""Fukinoto"", are a well-known delicacy in spring. Shimane Prefecture is particularly famous for this wild vegetable, which is abundant in its clean water and fertile land. The arrival of spring is heralded by these sprouts, which can be found growing in rice paddies, mountain forests, city banks, and parks. They are picked by elderly people on their walks, and children on their way home from school. Butterbur sprouts are so common that they grace dinner tables in every household, and some farmers even devote part of their farms to their cultivation. Because they can be frozen and stored, it's easy to procure large quantities of butterbur sprouts and enjoy them year-round. These sprouts can be used in various dishes like tempura, salad, and stir-fry. ""Fukinotou miso"" is a popular dish made with miso and butterbur sprouts, which is often served with rice and as a snack with alcoholic beverages. ## Opportunities and Times of Eating Habits In some areas, butterbur sprouts can be found in grocery stores and supermarkets, typically from January until early April. These sprouts grow in the wild on mountain slopes and rice paddies, and it's common for locals to share them with one another. Additionally, during this time of year, other mountain delicacies such as field horsetail, royal ferns, and bamboo shoots are also available to enjoy. ## How to Eat Choose butterbur sprouts with small, closed buds that are less bitter. These sprouts have a unique bitterness and aroma that can be reduced by cooking them immediately after picking. To prepare them, boil finely chopped butterbur sprouts in hot water with baking soda to remove the bitterness, and then soak them in cold water. Squeeze out the water well and mix the sprouts with white miso, country miso, sake, mirin, and other seasonings. Adjust the miso mixture to your taste, and if it becomes too salty, add sugar. This mixture can be kept refrigerated for a long time. If you want to keep the bright green color of the sprouts, soak them in cold water immediately after boiling. Many restaurants that serve “butterbur sprouts”with miso” prepare them this way for visual appeal. ## Efforts for Preservation and Succession During the season, butterbur is sold at roadside stands and specialty stores. Some restaurants use frozen butterbur sprouts to make “miso butterbur sprouts” year-round. ## Ingredients - Butterbur sprouts: 140g - Roasted sesame seeds: A pinch - Barley miso: 30g - White miso: 250g - Sake: 20cc - Mirin (sweet cooking rice wine): 20cc - Sugar: 20g - Baking soda: Appropriate quantity - Salt: Appropriate quantity ## Recipe 1. 1. Boil butterbur sprouts in water with salt and baking soda. 2. 2. Squeeze out the water and finely chop. 3. 3. Combine 2 and seasonings, and grind well in a mortar. ## Provider Information provider : Mr. Masaru Morii, Executive Director, ""Shimane Culinary Association"" ![Image](Not found)" "# Dojo kenchinjiru ｜ Our Regional Cuisines **Cuisine Name**: Dojo kenchinjiru **Region**: Our Regional Cuisines ## Main Lore Areas The eastern region (Yasugi City, etc.) ## Main Ingredients Used Loach, burdock, shiitake mushrooms, carrot, radish, etc. ## History, Origin, and Related Events Yasugibushi is a folk song that has been passed down in Yasugi City since ancient times. The “loach scooping” movement, in which the dancer holds a colander and dances with humorous choreography, is well-known. According to one theory, this loach scooping gesture was adapted from the movements of men working in iron sand curation workshops. Even though loach is “dojo” in Japanese, the “dojo” in this dish’s name does not refer to the river fish “loach” but instead refers to soil, which is also “dojo” in Japanese.That being said, even before the creation of Yasugibushi, loach food culture had taken root in Yasugi City. As goes the saying, “one eel and one loach,” it was a nutritional food to boost one's energy. Loach was such a familiar ingredient that it was even recorded in the fish category of the Record of Izumo’s Domestic Products which was a compilation by the Matsue domain of the products of the territory at the end of the Edo period.In Yasugi City, which ranks second in the nation in loach production, the aquaculture business began in earnest after the war. Currently, it is focusing on branding the Aozora Loach that was grown in rice fields.There are a variety of loach dishes, including fried loach, Yanagawa hotpot, and candied stew, but dojo kenchinjiru, which is made with loach and plenty of other ingredients from the mountains of Shimane Prefecture, is popular. ## Opportunities and Times of Eating Habits It is said that during the spawning season in early summer, loaches are fatty and delicious. Shipping peaks in the summer. In the olden days, they were eaten during “mud removal” after rice planting. Nowadays, it is rarely served at the dinner table in ordinary households and is often seen at restaurants that serve local cuisine. ## How to Eat It is sometimes eaten with miso, but it is also delicious when added to soup. Fry the loach in a pan with oil, then pour in hot water and add dashi stock. In addition to seasonal root vegetables such as carrots and radish, you can also add shiitake mushrooms and tofu. Adding sugar makes it more flavorful.When frying loach in oil, it may splash around in the pan. If you put the loach in a pot containing sake in advance, cover it, and let it sit for a while, it will behave and be easier to cook. ## Efforts for Preservation and Succession When in season, you can buy fresh loach at supermarkets and production associations. In the past, it was a freshwater fish commonly seen in rice fields and rivers, but now it has become a rare and luxury fish, and opportunities to eat it are decreasing. For this reason, Yasugi City is working to develop local gourmet dishes made with loach in order to pass on this local specialty to future generations, and local volunteer restaurants serve curry sushi and omelet rice made with loach. ## Ingredients - Loaches (small): 18 - Firm tofu: 1／2 - Taro: 3 - Radish: 1／10 - Carrot: 1／4 - Konjac: 1 - Burdock: 20g - Dashi stock: 600cc - Salt: Just a little - Light soy sauce: 60cc - Mirin: 60cc - Sugar: 3 tbsp. - Squeezed ginger juice: Just a little - Oil: Appropriate amount ## Recipe 1. 1. Cut the tofu into 2cm cubes, then cut the taro, radish, and konjac into bite-sized pieces. 2. 2. Cut the burdock into cubes and soak in water to remove the scum. Stir-fry all the vegetables in oil, and once they are half-cooked, add the tofu and dashi stock. Dojo kenchinjiru 3. 3. Once the vegetables are cooked, add the loach and seasonings and bring to a boil. Dojo kenchinjiru 4. 4. Serve with diagonally chopped white onions and green onions on top. ## Provider Information provider : Mr. Yu Morii, Executive Director of the Shimane Prefecture Culinary Federation ![Image](Not found)" "# Agono ko umani (braised flying fish roe) ｜ Our Regional Cuisines **Cuisine Name**: Agono ko umani (braised flying fish roe) **Region**: Our Regional Cuisines ## Main Lore Areas Oki island area ## Main Ingredients Used Flying fish roe ## History, Origin, and Related Events Flying fish is the prefectural fish of Shimane Prefecture and is known as the fish that heralds early summer among the local people. In mid-May or later, it migrates to Oki island. There are two types of flying fish in Shimane Prefecture - the Hosotobi Uo and Tsukushi Uo. The former is called ""maru (round) ago"" and the latter ""kaku (square) ago"". Together, they are called ""ago"". Flying fish has been rooted as an everyday food since ancient times and is also known as ""taue sakana"". This term was passed down among local farmers who served flying fish to their helpers during rice planting. A long time ago, people used to say, ""If we can't get flying fish, we can't plant rice"". There are many dishes made with flying fish, including sashimi and fried fish, but the delicacy of flying fish roe is frequently consumed. Compared to cod roe and salmon roe, flying fish roe is characterized by its large size and somewhat tough skin. Each roe is also harder to break apart and has a sticky texture. Many locals enjoy this unique texture and flavor. The locals recommend agono ko umani (braised flying fish roe), which goes well with sake. Dishes using the roe of flying fish are well-loved and eaten by locals. The roe of flying fish is only available during the spawning season of flying fish, so some locals say that they are more precious than the meat itself and are a luxury item. ## Opportunities and Times of Eating Habits The price of flying fish roe is relatively high because it can only be obtained from flying fish, which have roe that are harvested during early summer. Some processors, such as kamaboko (fish cake) shops, may sell only the roe removed from the fish, even though they require only the flesh of the flying fish. ## How to Eat It is a simple dish made by stir-frying the roe with the skin in dashi, mirin, sake, or dark soy sauce. If you want to enjoy it as a snack, be sure to season it well. Adding ginger juice or chopped ginger can enhance the flavor and reduce the fishy taste. It's also delicious when marinated in miso and grilled. ## Efforts for Preservation and Succession During the season, supermarkets and fresh fish stores sell flying fish roe. Additionally, local izakaya and restaurants offer dishes made with flying fish roe, such as simmered or grilled options. ## Ingredients - Flying fish roe: 8 pieces - Ginger: Appropriate quantity - Water: 150ml - Soy sauce: 3 tbsp. - Mirin (sweet cooking rice wine): 3 tbsp. - Sake: 1 tsp. - Sugar: 1 tsp. ## Recipe 1. 1. Put water, thinly sliced ginger and seasonings in a pot and bring to a boil. Then add flying fish roe and simmer over medium heat for about 5 minutes. 2. 2. Arrange in a serving dish and garnish with ginger. ## Provider Information provider : Mr. Masaru Morii, Executive Director, Shimane Culinary Association ![Image](Not found)" "# Steamed blood clams (akagai garan mushi/akagai no kara mushi) ｜ Our Regional Cuisines **Cuisine Name**: Steamed blood clams (akagai garan mushi/akagai no kara mushi) **Region**: Our Regional Cuisines ## Main Lore Areas Izumo region ## Main Ingredients Used Blood clams (salubowgai) ## History, Origin, and Related Events The salt water-packed wetlands that sit between fresh and sea water are called brackish lakes. There are 18 such lakes in Japan, and Nakaumi Lake, spanning the border between Shimane and Tottori Prefectures, is one of them.Among the foodstuffs representative of Nakaumi Lake is the blood clam. The formal name of this clam in Japanese is salubowgai and it is of a different type than what is generally known as a blood clam. Though the two look alike, a salubowgai’s shell has about 32 grooves while a blood clam’s shell has about 42 grooves. The sizes of the two also differ, with the salubowgai being smaller.In the Kojiki, it was a blood clam that healed the wound of the Hare of Inaba, whose skin had been ripped off.Until about the third decade of the Showa period (1950s), Nakaumi Lake was number one in Japan for blood clam production. However, because of land reclamation projects and a decrease in water quality, the size of catches there has been decreasing. By the sixth decade of Showa (1980s), the problem had become bad enough that the shipment of clams ceased. The second decade of the Heisei period (2000s) saw advancements in aquaculture, and in Heisei 25 (2013) the shipment of clams was restarted.In the Izumo region, blood clams are steamed with their shells on and then eaten. This dish in Japanese is called akagai no kara mushi or, locally, akagai garan mushi. There are several theories as to the origin of the word garan. Some say that it is an accented pronunciation of the standard word for shell, kara; others say that it comes from the sound made when shells are washed over a strainer to remove the sand stuck in their grooves, garan garan. ## Opportunities and Times of Eating Habits Steamed blood clams are fondly eaten by locals as a fixture of New Year’s cuisine. In past times, fishing for blood clams in Nakaumi Lake was the primary occupation of fishermen in the winter and spring. Demand from everyday locals was such that fisherman from Daikon Island in Nakaumi Lake would come to sell blood clams daily.Although catches around the third decade of the Showa period (1950s) amounted to over 1,000 tons, environmental degradation due to land reclamation and polluted water made it impossible to fish for a time. In recent years, resource rehabilitation efforts have made local clams safe to eat once again. ## How to Eat To a pot add water, sake, soy sauce, and sugar. When the mixture is boiling, add in the blood clams. If any scum rises, remove it. When the clams have opened and absorbed the flavor, it is time to eat. If simmered too long the clams will become hard, so it is important to cook them quickly. The clams can also be prepared by cooking them directly on a grill. ## Efforts for Preservation and Succession Tourist establishments in Matsue City, which neighbors Nakaumi Lake, offer blood clams either simmered or steamed in sake. The development of processed foods that make use of clams that don’t meet market standards is also underway. Clams cooked together with rice or simmered together with meats and vegetables are offered for sale. ## Ingredients - Blood clams (salubowgai): 250g - Broth: 400cc - Mirin: 40cc - Light soy sauce: 40cc ## Recipe 1. 1. Wash the blood clams, rubbing them together as you do. 2. 2. Into a pot add the mirin, broth, and soy sauce. Once it is boiling, add all the clams and close the lid. Bring the broth back to a boil, remove the lid, and give the clams a shake. Return the lid to the pot, turn off the heat, and let sit for 30 seconds. 3. 3. Remove the lid and take out the clams whose shells have opened. 4. 4. The broth will be dirty, so do not consume it. ## Provider Information provider : Recipe courtesy of Yu Morii, Standing Director, Shimane Prefecture Association of Cooking Instructors ![Image](Not found)" "# Koi no Ito-zukuri ｜ Our Regional Cuisines **Cuisine Name**: Koi no Ito-zukuri **Region**: Our Regional Cuisines ## Main Lore Areas Matsue City ## Main Ingredients Used Carp, carp roe, etc. ## History, Origin, and Related Events Shinjiko is a brackish lake with a mixture of freshwater and seawater, connected to Nakaumi between the Shimane and Tottori prefectures. It is home to an abundance of marine life, including basket clams, pond smelt, ice fish, sea bass, greasyback shrimp, carp, and eel, which are known as ""Shinjiko Shicchin,"" or the Seven Delicacies of Lake Shinji.Shinjiko's relatively low salinity enables a large catch of freshwater carp, some of which are said to weigh nearly 20 kg. They are generally eaten in ""Koikoku (miso soup)"" or as Arai (sashimi). ""Koi no Ito-zukuri"" was a noble cuisine eaten by emperors and shoguns from the Kamakura period to the Meiji period. Today, it is a winter regional cuisine of Matsue City, which gained prosperity as a castle town. The carp is divided into three pieces and cut into long, thin threads, then sprinkled with roasted carp roe. This technique is said to have been learned from the ""Shijo-ryu,"" a school of Japanese cuisine dating back to the Heian period. It is served by sprinkling roasted carp roe on top of long, thinly sliced pieces of carp sashimi. ## Opportunities and Times of Eating Habits Carp are mainly caught during the cold season from December to March. The flavor is best during the spawning season in April to May, when the fish has accumulated the most nutrients. After this, the fish lose weight and the flavor becomes diminished. Legend has it that eating carp can increase the production of breastmilk in postpartum women, and it was valued in the past as a nutritious ingredient. It used to be an essential dish for celebrations, but it is not served as often today due to changes in eating habits. ## How to Eat The carp are divided into three pieces, abdominal bones and pin bones are removed, and vertical cuts are made along the body. Then, they are thinly sliced horizontally to make long, thin threads. Before sprinkling on the carp sashimi, the carp roe is salt-rubbed, rinsed, then placed in a pot. If carp roe is not available, herring roe or scrambled eggs are sometimes used instead. One of the defining features of ""Koi no Ito-zukuri"" is the ""Irizake"" (reduced sake) in the sauce. ""Jidenshu,"" which has a rich sweetness, was used to make Irizake in the past, but it is difficult to obtain today because of the limited supply. Instead, Irizake is recreated today by mixing sake, mirin, soy sauce, salt, and other ingredients such as roasted rice and roasted plums. ## Efforts for Preservation and Succession Because it requires a great deal of technique to make, it is rarely made at home and is instead eaten as a celebratory meal in traditional Japanese restaurants and other restaurants in Matsue City. ## Ingredients - Carp: Half fish - Carp roe (if unavailable, use egg yolk or herring roe): As needed - Sake: 4 tbsp. - Mirin: 2 tbsp. - Soy sauce: 2 tbsp. - Rice: As needed - Pickled plum: 1 piece - Bonito flakes: As needed ## Recipe 1. 1. Descale the carp, remove the head and guts, then cut into 3 pieces. 2. 2. With the carp skin facing down, cut a paper-like shape about 2mm thick, then cut vertically into thin strips. 3. 3. Put the carp roe into a bowl and rub with salt to clean, then rinse with water and boil. 4. 4. After boiling, drain the water and dry-roast to remove the moisture, then sprinkle onto the carp strips. 5. 5. Boil the peeled skin on high heat, cut into thin strips and serve on the side of the carp strips. 6. 6. Combine the sake, mirin, soy sauce, and salt, wrap the roasted rice and grilled pickled plum in cheesecloth and add to the liquid, and boil until it is reduced to about half. Add the bonito flakes just before turning off the heat, then strain. ## Provider Information provider : Recipe source: Kiyokazu Nakamoto, Executive Vice President of the Shimane Culinary Association ![Image](Not found)" "# Whitebait tempura ｜ Our Regional Cuisines **Cuisine Name**: Whitebait tempura **Region**: Our Regional Cuisines ## Main Lore Areas Matsue city ## Main Ingredients Used Whitebait, bamboo shoots, rapeseed blossom, seasonal vegetables etc ## History, Origin, and Related Events Whitebait is one of the fish that represent the so-called ""seven treasures of Lake Shinji"", a brackish lake in Shimane Prefecture where fresh and salt water mingle together. Whitebait from Matsue has been valued highly since the Edo period, with restaurants all over the country endorsing it as the best in Japan.The fish range from 5-10cm in length. They are transparent when at their freshest, but turn opaque after a few hours. While often confused with the similar-looking ice goby, they are an entirely different species, inhabiting different areas.Whitebait is caught in Lake Shinji between November and May, mainly with trout nets and gill nets. It has long been known as ""the fish that signals spring""; some locals even say that if you don't eat whitebait, the spring won't come. In ancient times, it was said that one could see whitebait fishing from the Matsue Bridge. Documents from the Meiji period contain descriptions of canneries in Matsue city, where whitebait would be packed into cans.Fresh whitebait can be eaten raw as sashimi, allowing you to appreciate its flavor and firm texture. There are many other preparations of whitebait to savor in Matsue, including vinegar dressings and egg-drop soups. One of these is whitebait tempura, a regular fixture at local restaurants as an accompaniment to udon noodles or a bowl of rice. It allows you to enjoy the soft, light texture of tempura, together with the umami taste of whitebait, which is increased by deep-frying. ## Opportunities and Times of Eating Habits The Lake Shinji fishing season opens on November 15th and lasts until May 31st the following year. It is said that long ago, one could see peaceful scenes of whitebait fishing boats bobbing in the Ohashi river, which connects Lake Shinji to Lake Nakaumi, from the Matsue Bridge.Most of the whitebait caught in Lake Shinji ends up in Tokyo or the Kansai region, with the local supply dwindling in recent years. ## How to Eat It is said that handling whitebait with your bare hands will cause the warmth of your hands to spoil the flavor, so you may want to transfer them to a strainer when rinsing them.Whitebait's flavor goes well with any ingredients, making it very versatile. It can be used in many different variations on tempura: for example, with bamboo shoots and rapeseed blossom, or with torn shiso leaves. Each household tends to have its own unique recipes and ways of eating them. ## Efforts for Preservation and Succession Fresh whitebait is sold at supermarkets and fishmongers, but it can be expensive. The fish has become more rare as catches have decreased, so it tends to appear in restaurants more than in regular households. ## Ingredients - Whitebait: 1 pack - Mitsuba (Japanese parsley) leaves: 1 bunch - Shiitake mushroom: 1 - Salt: A pinch - Pastry flour: 2 tablespoons - Potato starch: 1 tablespoon ## Recipe 1. 1. Rinse the mitsuba leaves with cold water. Trim the roots, and cut the leaves to a length of 4cm. 2. 2. Thinly slice the mushroom. 3. 3. Add oil to a frying pan, to a depth of 2cm. Heat to 170°C. 4. 4. Mix together the mitsuba leaves, mushroom and whitebait. Sprinkle with the pastry flour, potato starch and salt, and gently blend together. 5. 5. Divide the mixture into eight portions. Drop these into the oil, and fry briefly until crisp. ## Provider Information provider : Recipe source: Shimane Council for Promotion of Improved Eating Habits ![Image](Not found)" "# Suzuki no Hoshoyaki ｜ Our Regional Cuisines **Cuisine Name**: Suzuki no Hoshoyaki **Region**: Our Regional Cuisines ## Main Lore Areas Matsue City ## Main Ingredients Used Sea bass ## History, Origin, and Related Events Shinjiko (Lake Shinji) in the northeastern part of Shimane prefecture is said to have formed about 10,000 years ago. It is about 17 km wide and 6 km long with a circumference of about 47 km, making it the 7th largest lake in Japan. With its dignified lake surface, it was selected as one of the ""100 Best Views in Japan.""Shinjiko is a brackish lake with a mixture of freshwater and seawater, and this mixture changes depending on the water area and season. The local flavor is cultivated in this unique environment. Sea bass, along with basket clams, pond smelt, ice fish, greasyback shrimp, carp, and eel make up the ""Shinjiko Shicchin,"" the seven types of seafood delicacies for which Shinjiko is known.The name of the sea bass changes as it grows older, going from koseigo, seigo, chuhan, to suzuki. In the ""Kuni-yuzuri,"" an Izumo myth from the Kojiki, a large sea bass from Izumo was presented for the Yamato Imperial Court feast of harmony. ""Suzuki no Hoshoyaki"" is a specialty cuisine of Matsue City, which has flourished as a castle town since the Edo period. This dish involves steamed sea bass wrapped in hosho (Japanese paper made of mulberry). The fishermen originally steamed the bass in bonfire ashes, but Matsudaira Harusato, 7th Lord of the Matsue clan, did not approve of the ash remaining on the fish, and instead had it wrapped in hosho. This is said to be the beginning of ""Suzuki no Hoshoyaki."" ## Opportunities and Times of Eating Habits The season for sea bass in Shinjiko is from autumn to early winter. When the lake water of Shinjiko becomes too rough, the sea bass do a seasonal migration to the connected Nakaumi. It is said that the sea leave Shinjiko and migrate seasonally to Nakaumi because they are afraid of the thunder falling into Shinjiko, and thus the thunder that occurs during this season is referred to as ""Suzuki Otoshi.” Following their seasonal migration, the sea bass return to Shinjiko to begin spawning, and they are fertile, full of fat, and ready to eat. Even today, ""Suzuki no Hoshoyaki"" is eaten on special occasions such as gatherings and banquets. ## How to Eat To avoid scarring the flesh, the guts are removed through the gills using the ""tsubo-nuki"" technique. Then, the skin is pierced with metal skewer and thoroughly salted. Once the salt has been absorbed, it is wrapped in hosho. The hosho is wet with sake and water to enhance the aroma and flavor when steaming. Like parchment paper, hosho is able to absorb oil to prevent the fish from being too greasy. It can be eaten with toppings such as grated daikon and chili pepper, soy sauce, or squeezed sudachi citrus. When you take a bite, the savory aroma of roasted hosho spreads throughout your mouth. Sea bass can also be enjoyed in meunière, deep-fried, or in a clear broth. ## Efforts for Preservation and Succession It is not made often at home. It is served in traditional Japanese restaurants and other restaurants in Matsue city, but a prior reservation is usually required. As one of the Seven Seafood Delicacies of Shinjiko, students of the University of Shimane Junior College Department of Health and Nutrition learn to make it in cooking lessons. ## Ingredients - Sea bass: 1 fish - Japanese hosho paper: - Salt: As needed ## Recipe 1. 1. Remove the scales and gills from the sea bass. 2. 2. Remove the guts using the tsubo-nuki technique, then discard only the gallbladder and put the rest back. 3. 3. Sprinkle salt all over the sea bass. 4. 4. Wet the hosho paper with water, and wrap the sea bass in 2 to 3 layers. 5. 5. Bake in an oven. ## Provider Information provider : Recipe source: Shimane Prefectural Dietary Life Improvement Promotion Council ![Image](Not found)" "# Eel Tofu ｜ Our Regional Cuisines **Cuisine Name**: Eel Tofu **Region**: Our Regional Cuisines ## Main Lore Areas Izumo Region ## Main Ingredients Used Eel, grilled tofu, Kyo-negi (green onions), seasonal mushrooms, garland chrysanthemum, etc. ## History, Origin, and Related Events In 1756, Lake Nakaumi, which straddles the boundary between the cities of Matsue and Yasugi, suddenly experienced a bountiful catch of eels. Sagoemon, a merchant from Matsue, took notice of the bumper catch and set out to sell eels in Osaka. He put the eels in baskets and left Yasugi Port, carrying them on his back with a balance bar. He transported them via the Izumo Highway to Okayama Prefecture and Osaka, making full use of overland and water routes. It is said that 20 to 30 people formed a convoy and walked through the Chugoku mountain range on a series of rough roads. The route taken by the convoy is also known as “Eel Road” or “Eel Highway,” with traces of it still evident today.Izumo eels are said to have had a great influence on the food culture in Osaka, so much so that at one time the city was flooded with eel restaurants named “Izumo-ya.” Because the idea of opening the belly of a fish is reminiscent of seppuku (ritual suicide), eel shops in the Kanto region serve eels with the back open and the head removed, while eels with the belly open and the head attached are the norm in the Kansai region. This culture of opening the belly is said to have come from Izumo, triggered by large eel shipments.Even today, eels are still eaten in the Izumo region, and are enjoyed in a variety of dishes such as shiroyaki (grilled eel without sauce), kabayaki (grilled eel with sauce), unaju (eel over rice), chirashizushi (scatted sushi), and “eel tofu” cooked Yanagawa hot pot style. ## Opportunities and Times of Eating Habits Although eels are often eaten on the Midsummer Day of the Ox, the natural eel season is winter, when eels store nutrients in preparation for hibernation. Fishing methods include longlines, baskets, bamboo tubes, and shibazuke (traps made of branches). The fishing season runs from April to December, with longlines especially popular from June to October. While eel fishing in Lake Shinji once flourished with bountiful catches, after peaking at 104 tons in 1965, the catch has drastically declined to four tons in 2014 (according to Lake Shinji Fisheries Cooperative). ## How to Eat When making eel tofu at home, it is less time-consuming to use kabayaki sold at supermarkets. Cut the eel into bite-size pieces, combine with cubes of grilled tofu, and simmer in dashi stock for about 10 minutes to release the flavors and fat from the eel. Then, add ingredients such as Kyo-negi green onions, seasonal mushrooms, or garland chrysanthemum and cook. The grilled tofu should be cut diagonally to increase its surface area so that it can easily absorb the flavors from the eel and ensure a tasty dish. ## Efforts for Preservation and Succession The Izumo region is home to many eel restaurants. Although most eels are farm-raised nowadays, the local flavor is still preserved today. Eel tofu, which is simple to prepare, has also taken root as a home-style dish. ## Ingredients - Kabayaki eel: As needed. - Grilled tofu: As needed. - Kyo-negi green onions: As needed. - Shimeji mushrooms: As needed. - Dashi stock: 360ml - Light soy sauce: 2 tbsp - Mirin: 2 tbsp ## Recipe 1. 1. Cut the eel kabayaki into several pieces and cut the grilled tofu diagonally. 2. 2. Combine the dashi stock and seasonings, add the eel kabayaki pieces together with the tofu, and cook (simmer) for five to six minutes. 3. 3. Add the chopped Kyo-negi green onions and shimeji mushrooms and bring to a boil. ## Provider Information provider : Recipe provided by: Kiyokazu Nakamoto, Executive Vice Chairman, Shimane Prefecture Federation of Chef’s Associations ![Image](Not found)" "# Kurodaseri to horenso no ohitashi ｜ Our Regional Cuisines **Cuisine Name**: Kurodaseri to horenso no ohitashi **Region**: Our Regional Cuisines ## Main Lore Areas Matsue City ## Main Ingredients Used Kuroda Seri, spinach ## History, Origin, and Related Events Kuroda Seri is a local vegetable of Matsue City, Shimane Prefecture, which has been handed down since the Edo period. The name ""Kuroda"" comes from the old name of the area, Kuroda-cho.The area around Kuroda-cho is said to have been a swampy area where wild Japanese parsley grew wild, and the 5th lord of the Matsue domain, Matsudaira Yoshitada, encouraged the breeding of the parsley. Since then, the cultivation of Japanese parsley began in earnest. The Hitsu hill on the back of this area is a source of clean water, and this growing environment also supported the cultivation of Japanese parsley.Harvesting in the paddy fields during the bitter cold, with bare hands and bare feet, was extremely hard work, and was even said to ""shorten life. As time went by, tin paddy field shoes and water heating tubs were introduced to reduce the workload. Although the scene of work in the rice paddies used to be a wintertime tradition, the number of Kuroda Seri farmers in the town has dwindled to a few.Kuroda Seri is characterized by its peculiar aroma, but Kuroda Seri is less acrid and more fragrant, and in the 1930s it was labeled ""the best in Japan"" by Kitaoji Rosanjin. Kuroda Seri has a crunchy texture and can be used in a wide variety of dishes, such as stir-frying and dressing with mustard mayonnaise. Among them, ""Ohitashi (boiled spinach and kuroda-seri)"" is a dish often eaten at home with spinach. ## Opportunities and Times of Eating Habits Harvesting is from November to the beginning of March. Since it is said to improve blood flow, many locals eat it as ""New Year's parsley"" to avoid catching a cold, and shipments peak from the end of the year to the beginning of the New Year. Kuroda-seri is used on winter tables in Matsue City for boiled vegetables and nabe (hot pot), and was also valued as a healthy winter vegetable. ## How to Eat To enjoy the unique aroma, flavor, and crunchy texture of Kurodaseri, simple dishes such as salad or bowls are best. It also goes well with spinach, and ""Kuroda Seri and Spinach Ohitashi"" is a popular home-style dish.Since Japanese parsley has a peculiar taste, it is best to make it with a larger proportion of spinach (7 parts spinach to 3 parts parsley). If refrigerated, it can be stored for about a week, making it easy to use. If celeri is not available, mitsuba can be used as a substitute.When boiling, do not overboil to retain the crunchiness. Do not overcook in a pot, and boil it quickly. ## Efforts for Preservation and Succession The production of ""Kuroda Seri"" is decreasing, and most of it is consumed within the prefecture. Matsue City is promoting efforts to find new growers in order to preserve the traditional vegetable. ## Ingredients - Kuroda Seri (commercially available Seri can be used): 60g - Spinach: 140g - Dashi stock: 90cc - Mirin (sweet cooking sake): 15cc - Light soy sauce: 15cc ## Recipe 1. 1. Cut the celeriac and spinach roots, wash them quickly, and cut them into 4 or 5 cm lengths. 2. 2. Boil celeriac and spinach in a pot of boiling water, remove from heat and squeeze out the juice. 3. 3. Soak overnight in soup stock with seasonings. ## Provider Information provider : Kiyozazu Nakamoto, Executive Vice President, Shimane Culinary Association ![Image](Not found)" "# Kujira gohan ｜ Our Regional Cuisines **Cuisine Name**: Kujira gohan **Region**: Our Regional Cuisines ## Main Lore Areas Iwami area (Hamada City, Masuda City, etc.) ## Main Ingredients Used Whale skin, rice, radish, burdock root, shiitake mushrooms, etc. ## History, Origin, and Related Events Hamada City and Masuda City are located in the western part of Shimane Prefecture, facing the Sea of Japan. Iwami Sanda, which includes both cities and Ota, is the main city of the Iwami region. Both cities have thriving fishing industries. Hamada City has grown as a core fishing ground in the San'in region since the end of World War II, increasing its production through offshore trawl and purse seine fisheries. At its peak in 1990, the city landed approximately 200,000 tons of fish. Masuda City promotes a ""cultivate and nurture"" fishing industry. The city of Masuda promotes a ""create and nurture"" fishery, releasing abalone fry and flatfish fry and focusing on their cultivation.Whale rice, rice cooked with whale skin, has long been eaten in both cities. It was eaten on Setsubun day to pray that children would ""become a big fish in the future,"" in honor of the giant whale.In the early Showa period (1926-1989), in this snowy region, households would buy large quantities of whale skin and pickle it in salt. This shows that the culture of eating whale was deeply rooted in the region. ## Opportunities and Times of Eating Habits Whale is a local dish that appears on family tables in winter. It is eaten on Setsubun in the hope that the fish will become as big as a whale. The day following Setsubun falls on Risshun (first day of spring), but the whale oil warms the body during this still cold season. ## How to Eat Whale, also known as ""gibier of the sea"" or ""marine beef,"" is highly nutritious and rich in flavor. The ""tail meat"" is like marbled meat, the ""red meat"" of the back and belly is soft and unctuous, and the ""skin"" of the fatty layer is eaten as a delicacy. Because of its high oil content, it is used in various dishes such as rice cooked with rice, sukiyaki style with winter vegetables (""heka"" in the Iwami region), and with vinegared miso dressing after the oil has been thoroughly drained. When removing the oil, thinly sliced whale is dipped in boiling water to remove the oil, but the important point is to turn off the heat.The first step in cooking whale rice is to pour boiling water over the skin of the whale to remove excess oil. Once the oil is removed, the chopped whale is stir-fried with daikon radish, gobo (burdock root), shiitake mushrooms, etc., and seasoned with soy sauce. Mix this with freshly cooked rice and it is ready to serve. In addition to mixing them in, you can also cook the whale with various vegetables and rice. When cooking frozen whale at home, it is best to thaw it naturally in a refrigerated room. Since it cooks quickly, be careful not to overcook it. ## Efforts for Preservation and Succession When the season is near, whale is sold at fresh fish corners of supermarkets and direct sales stores. In addition, as part of dietary education, whale appears at educational institutions as part of hands-on training in making local cuisine. ## Ingredients - rice: 2 cups - White whale: 100 g - burdock root: 50g - carrot: 50g - radish: 50g - konjac: 50g - soy sauce: 1 tbsp. - sake: 1 tbsp. - salt: 1／2 tsp. ## Recipe 1. 1. Cut whale into strips and pour boiling water over them to remove excess oil. 2. 2. Whisper burdock root and soak in water. Cut konnyaku and carrot into small pieces, and daikon into strips. 3. 3. Add the same amount of water as boiled rice, 1, 2, and seasonings to the rice and cook. 4. 4. When finished cooking, give it a quick stir. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Bakudan onigiri ｜ Our Regional Cuisines **Cuisine Name**: Bakudan onigiri **Region**: Our Regional Cuisines ## Main Lore Areas Izumo region, Oki region ## Main Ingredients Used iwanori seaweed, rice ## History, Origin, and Related Events The Oki Islands are an archipelago in the northeast of Shimane Prefecture, consisting of four main islands and more than 180 smaller islands. The area is 346.22 km2, and the coastline extends 468 km.Surrounded by the sea, the Oki Islands produce a wide variety of seaweed. In winter, seaweeds such as laver and arame are harvested, and in spring, tengusa and hijiki are harvested.From December to February, when the northerly winds blow, the rock seaweed fishing begins. Aiming for calm days when the sea surface is still, the fishermen gather on the rocks at the water's edge and carefully gather the seaweed that has grown on the rocks. This ""nori picking"" has become a winter tradition in Oki.The rock seaweed harvested in Oki has a reputation for being thick, crunchy, and fragrant. After harvesting, the seaweed is pre-treated to remove pebbles and other debris, and then processed into laver sheets. Most of the seaweed is consumed locally, but some is distributed in and out of the prefecture. It is also an indispensable ingredient in the ""iwanori zoni"" (a traditional Oki delicacy), and is an essential ingredient for the New Year's holiday.Bakudan-onigiri"" is a popular lunch box or snack that makes lavish use of iwanori. The name ""bakudan"" is derived from the appearance of the large, round rice ball covered with iwanori seaweed. ## Opportunities and Times of Eating Habits Iwanori is harvested during the fishing season and stored dry for the entire year, making it available year-round. Bakudan Onigiri"" is eaten daily as a snack for children and as a staple in lunch boxes, and is well-loved by the local people. ## How to Eat Lightly grill iwanori seaweed to a slightly green color, then brush one side with soy sauce and roll the soy sauce side into a rice ball. Some onigiri may contain ingredients, but most are simple and without any ingredients. Even if there are no ingredients, the flavor of the iwanori seaweed is enough to make the onigiri worth eating. When you bite into it, the mouth is filled with the rich aroma of the sea. ## Efforts for Preservation and Succession It is eaten by ordinary households on a daily basis. In addition, it can be purchased inexpensively at local side dish shops, cafeterias, and supermarkets. In Oki, seaweed salt is extracted from seawater in which seaweed arame is soaked, and the cultivation of ""seaweed salt rice,"" which is grown by spreading this salt, is being promoted. Bakudan onigiri"" made from this salt-algal rice is popular among tourists as a way to fully enjoy the bounty of Oki. ## Ingredients - a bowl of rice: 2 cups - rock seaweed: 1 sheet - soy sauce: 1 tsp or more ## Recipe 1. 1. Divide the gohan into two parts and roll into a ball like a bakudan to make onigiri. 2. 2. Roast the iwanori over the flame of a gas stove. The standard color of the iwanori should be about the same as the color of the rice balls, which should turn slightly green. You may also use a fish grill to ensure that the iwanori is evenly cooked all the way to the edges. 3. 3. Cut the roasted iwanori in half and dip one side in soy sauce. Place the soy sauce-soaked side over the rice ball and wrap it up. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Kakinamasu ｜ Our Regional Cuisines **Cuisine Name**: Kakinamasu **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Dried persimmons, radishes (or turnips), carrots, etc. ## History, Origin, and Related Events The Saijo persimmon, produced throughout the prefecture, is the representative persimmon of Shimane Prefecture. It is often harvested in Shimane Prefecture because of the combination of the sea breeze, temperature, and red soil of the Sea of Japan. Saijo persimmons originated in the Saijo district of Higashihiroshima City in Hiroshima Prefecture and are widely spread throughout the Chugoku and Shikoku regions. Because they are grown without the use of any herbicides, they must be carefully managed throughout the year, but this makes them fat and exceptionally sweet.The persimmon has a unique shape with four grooves and a smooth texture. The name ""kozuchi"" is derived from its resemblance to the ""uchide no kozuchi"" (small hammer) of Okuninushi no Mikoto, the deity of Izumo-taisha Shrine, which is why it is branded as such.Originally an astringent persimmon, after the astringency is removed, it becomes meltingly sweet with a sugar content of over 17 degrees. The flesh is so dense that the center becomes jelly-like. In the past, persimmons were soaked in shochu to remove the astringency, but now persimmons are placed in bags filled with dry ice to remove the astringency. Saijo persimmons are suitable for drying, and drying further concentrates the sugar content.Hamada City holds the top position in the production of Saijo persimmons. In the early Showa period, persimmon trees could be seen everywhere in the village. Fresh persimmons are shipped from early October to mid-November. After that, persimmon harvesting begins before the cold weather sets in, and the persimmons are dried and processed. In addition to dried persimmons, various other ways of eating persimmons have been handed down, including awashi persimmons soaked in hot water to remove the astringency, pickled persimmons made by pickling raw persimmons in salt, and, in an unusual twist, tempura persimmons. One of these is ""kakinamasu,"" dried persimmons made into a vinegared dish. ## Opportunities and Times of Eating Habits Kakinamasu is considered a festive dish because of the red color of the dried persimmons and carrots and the white color of the daikon radish and turnip, and is popular as one of the staple dishes at festive banquets and New Year's. ## How to Eat The classic dish of namasu with carrots and daikon (or turnip) is a classic, but adding persimmons adds a gentle sweetness and a bright color to the dish.Mix dried persimmons cut into bite-size pieces with thinly sliced daikon radish and boiled carrots, then season with vinegar, sugar, soy sauce, and other seasonings. Store in the refrigerator for a while to allow the flavors to blend before serving. Dried persimmons should be well dried.It is also delicious to eat raw persimmons in a vinegared dish. In the case of raw persimmons, only persimmons and daikon or turnips are needed, as they are brightly colored and can be substituted for carrots. The flavor can be enhanced by garnishing with yuzu peel. ## Efforts for Preservation and Succession (Outline of those who have passed on the persimmon, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Since the number of people eating persimmons has been decreasing in recent years, the local JA is working with producer groups and the prefecture to promote the persimmon. Saijo persimmon-eating events are held at elementary and junior high schools in the prefecture. ## Ingredients - radish: 200g - carrot: 1／4 carrot - [Brine] Water: 3 cups - Salt: 1 tbsp. - dried persimmon: 1 piece - [A] vinegar: 1 tbsp. - [A] salt: A pinch - [A] sugar: 1 tbsp. ## Recipe 1. 1. Peel radish and cut into thin strips 5 cm long and 1 cm wide. 2. 2. Put the daikon and carrot in a bowl of salted water and add the daikon and carrot to the water and let them wilt. 3. 3. Cut dried persimmons into 2 equal pieces lengthwise, remove seeds, and cut into thin strips. 4. 4. When 2 is softened, squeeze well. 5. 5. Combine seasonings in A, add 3 and 4, and let the flavors blend well. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Takenoko sanshouni(simmered bamboo shoots with Japanese pepper) ｜ Our Regional Cuisines **Cuisine Name**: Takenoko sanshouni(simmered bamboo shoots with Japanese pepper) **Region**: Our Regional Cuisines ## Main Lore Areas Eastern region (Shimada area) ## Main Ingredients Used bamboo shoots, sansho (Japanese pepper) ## History, Origin, and Related Events The Shimada area was mostly surrounded by mountains and could not produce enough rice. A man named Ichirobe Yasumatsu, who was aware of this environment, cultivated the mountains and forests in 1846 (Koka 3). He moved the moso bamboo from Kiyomizu Temple in the town and began to increase the number of mother bamboos. The red clay soil encouraged the growth of Ichirobei's bamboo shoots, which grew quickly. Bamboo shoot cultivation spread to neighboring farmers, and soon ""Shimada bamboo shoots"" established an unshakeable position as a specialty product.Shimada bamboo shoots have fine fibers and soft flesh. The secret lies in the soil. Bamboo shoots grown in hard soil are tough, but those grown in the soil of the Shimada area, which has been cultivated by our ancestors, are soft. Shimada bamboo shoots grow deep in the ground. Traditionally, a pickaxe is used to dig bamboo shoots, but Shimada bamboo shoots are dug using a metal rod more than 1 meter long.Around 1975 (late 1970), 700 to 800 tons of bamboo shoots were harvested per season, but due to a lack of successors among farmers, the amount has decreased to a few dozen tons. Nevertheless, the popularity of bamboo shoots has not waned, and they are supplied both inside and outside of the prefecture.Local people are also familiar with bamboo shoots. Various dishes such as ""bamboo shoot sansho nimono"" (bamboo shoot simmered with Japanese pepper), ""bamboo shoot rice,"" and stir-fried bamboo shoots are served on the dinner table. ## Opportunities and Times of Eating Habits Shimada bamboo shoots reach their peak from around April to June (bamboo shoots in other areas are harvested from late April to early May). Demand from outside the prefecture is high, but a portion is supplied to the local market.Many people, even those not in the Shimada area, dig bamboo shoots in their own gardens or in neighboring bamboo groves. In addition to being consumed for their own use, some people sell them privately to earn extra income. ## How to Eat Bamboo shoots can be simply cooked in a broth with dried bonito flakes, as in ""Tosa-ni"" (Tosa stew). To make sansho nimono, stew the fish in a broth made of bonito stock, light soy sauce, sake, and mirin (sweet cooking sake). You may also add some Japanese pepper as an accent. Put the dried bonito flakes in a strainer and add oigatsuo to enhance the flavor and taste.Since preparation of bamboo shoots is time-consuming, you may use boiled bamboo shoots in water. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)During the season, restaurants serve stewed Shimada bamboo shoots. Some families dig bamboo shoots for their own use, and it has taken root in the local community as a taste of spring. ## Ingredients - bamboo shoot: 1 piece - Bonito soup stock: 360cc - dried bonito flakes: Appropriate amount - Seeds of sansho (Japanese pepper): 20g - sake: 2 tbsp. - Leaves of sansho (Japanese pepper): 1 leaf - mirin (sweet cooking sake): 2 tbsp. - light soy sauce: 2 tbsp. ## Recipe 1. 1. Boil bamboo shoots to remove the roughness and cut into 5 cm strips. 2. 2. Combine bonito broth and seasonings, add bamboo shoots and bring to a boil. 3. 3. After boiling down a little, add the dried bonito flakes to the cloth and simmer slowly. 4. 4. When water content is reduced, place on a plate and garnish with sansho (Japanese pepper) leaves. ## Provider Information provider : Recipe provided by : Mr. Masaru Morii, Executive Director, Shimane Culinary Association ![Image](Not found)" "# Azuki-zoni ｜ Our Regional Cuisines **Cuisine Name**: Azuki-zoni **Region**: Our Regional Cuisines ## Main Lore Areas Eastern area of the prefecture ## Main Ingredients Used Red beans, round rice cake ## History, Origin, and Related Events There is a zoni in which rice cakes are put into azuki beans simmered for a little less sweetness. On New Year's Day, people eat ""Sumashi-zoni"" with iwanori seaweed in it, and in some areas they start eating ""Azuki-zoni"" on January 2. There is a tradition of using round rice cakes. This zoni is characterized by its light sweetness in comparison to “Zenzai” or “Oshiruko” (sweet azuki bean soup), although it looks similar in appearance to them. The tenth month of the old calendar in the Izumo region is the month of Kamiari-zuki, when the gods gather from all over the country. “Azuki-zoni” was served as ""Jinzai-mochi” during the ""Kamiari-sai"" ritual held during this period. It is said that ""Jinzai-mochi” is the origin of the word ""Zenzai"". ## Opportunities and Times of Eating Habits ""Azuki Zoni"" was made using wakamizu (water drawn for the first time on New Year's Day) offered by the patriarch of the family to the local deity. Two rice cakes are served in a bowl. Zoni also serves as an offering, and the bowl is offered without changing during the three days of the New Year.Azuki beans are also used in the zoni because a single pod can yield many beans, which is a symbolic wish for the prosperity of one's offspring.Around Lake Shinshiko, azuki beans were often used to make an an (sweet red bean paste) or to add to ""sekihan (red rice)"". ## How to Eat To avoid crushing the azuki grains, make the dish light and refreshing.Put azuki beans in a pot filled with plenty of water and simmer slowly over low heat. When the azuki grains are crushed, add sugar and adjust the sweetness to your liking. At this point, a pinch of salt may be added to taste.Some households add soup stock when simmering azuki. Since azuki is cooked with less sweetness, sugar may be added to taste after serving in bowls. The red beans are seasoned with miso or soy sauce according to the family's preference.As in the case of ""sumashi zoni,"" round rice cakes are generally used. If the rice cake is boiled separately from the soup, it is easier to eat without becoming too soft. ## Efforts for Preservation and Succession The ""Lake Shinji West Bank Rural Improvement Promotion Council"" is working to establish Izumo azuki as a new crop for promotion. It aims to improve the quality of azuki beans by providing opportunities for exchange with producers in Kyoto Prefecture. In 2018 (Heisei 30), the ""Azuki Mini Summit in Izumo"" was held in Izumo City with the aim of raising the production motivation of producers.There are also examples of azuki cultivation and product development by local high schools that have been selected as designated schools for the Ministry of Education, Culture, Sports, Science and Technology's ""Project to Promote High School Education Reform in Collaboration with the Local Community. ## Ingredients - Azuki beans: 100 g - sugar: 80 g - salt: 1／4 tsp. - water: 1000cc - Round rice cake: 8 pieces ## Recipe 1. 1. Put azuki beans in water and simmer over medium heat until water comes to a boil, then reduce heat to low just before the water comes to a boil. 2. 2. When the beans become soft, add sugar and simmer for about 20 minutes while scraping the bottom of the pan with a wooden spoon. 3. 3. Add the rice cakes to the second pot and cook until softened. If the rice cake is too hard, boil it in hot water for a while. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Uzume-meshi ｜ Our Regional Cuisines **Cuisine Name**: Uzume-meshi **Region**: Our Regional Cuisines ## Main Lore Areas Iwami region (Hamada city, Masuda city Hikimi town, Tsuwano town, etc.) ## Main Ingredients Used Wasabi, sea bream, japanese parsley, seasonal vegetables (carrots, burdock, shiitake mushrooms, satoimo, tofu and fried tofu, chicken, kamaboko), etc. ## History, Origin, and Related Events At first glance, it looks like “Ochazuke” (rice with green tea) with soup stock and wasabi (Japanese horseradish), but underneath the rice there are small pieces of sea bream and vegetables. Various theories remain as to the origins of this way of eating. For example, in the Edo period (1603 - 1868), when people were forced to be frugal and thrifty, they hid their extravagance from people, or they were embarrassed to be seen by others because the ingredients were poorly made. There is also a tradition to keep your eyes down when serving and eating. There is a similar dish in Yamaguchi Prefecture, which is said to have been handed down along with Buddhist beliefs, and some believe that animal products were not used originally. In 1939, “Uzume-meshi” was selected by the Imperial Household Agency as one of the ""Five Famous Types of Japanese Rice"" along with “Sayori-meshi” from Gifu Prefecture, “Fukagawa-meshi” from Fukagawa, Tokyo, “Chushichi-meshi” from Ogawa town, Saitama Prefecture, and “Kayaku-meshi” from the Namba region of Osaka. ## Opportunities and Times of Eating Habits It was served to guests as an evening meal to keep warm in the cold winter or as a hospitality dish for a New Year's event called ""Harukagura"" to worship the local deity. Today, it can be enjoyed throughout the year at tourist facilities as a local delicacy. ## How to Eat Stir-fry vegetables in a pot, add broth from sea breams and water, and simmer in soy sauce flavored a little thicker than that of sumashi soup. When the vegetables are tender, place the cooked ingredients on a bowl of rice, spread grated wasabi and top with rice.When eating, pour the broth from the pot over the rice and eat it as chazuke (rice with green tea). The key ingredient in this dish is wasabi, and it is considered a good idea to use fragrant wasabi grown in mountainous areas with clean water. In Tsuwano Town, wasabi is grown as a specialty and is used in the famous ""Uzume-meshi"" dish. The wasabi from Tsuwano is said to have a strong sweet taste that suits even foreign palates.The wasabi adds a nice accent to the light and simple taste of the rice. As you continue to eat, the ingredients come out of the rice, adding color to the dish. Enjoying what kind of ingredients are in the rice is one of the best parts of ""Uzume-meshi"". ## Efforts for Preservation and Succession Since it does not require much time and effort to cook, some households make it at home. It is also served at restaurants and events in Tsuwano. ## Ingredients - Rice: 1.5 gou - Taro: 8 pieces - burdock root: 100g - carrot: 60g - shiitake mushroom: 4 pieces - chicken meat: 32g - thick fried tofu: 1 piece - Dashi stock: 600cc - mirin: 2 tsp. - soy sauce: 2 tsp. - potato starch: a pinch - Wasabi (Japanese horseradish): as needed ## Recipe 1. 1. Cut taro and deep-fried tofu into chunks, and shiitake mushrooms into thin slices. Cut chicken meat into 1 cm cubes. 2. 2. Cut burdock root and carrot into small pieces and simmer in soup stock with 1. When vegetables are cooked, season with mirin and soy sauce and thicken with potato starch. 3. 3. Serve the gohan with rice and put 2 in soup bowls while still hot, then serve the rice on top of the gohan and top with wasabi. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Kakuzushi/Hakozushi ｜ Our Regional Cuisines **Cuisine Name**: Kakuzushi/Hakozushi **Region**: Our Regional Cuisines ## Main Lore Areas Iwami region ## Main Ingredients Used Seasonal vegetables such as vinegared rice, carrots, burdock, and shiitake mushrooms ## History, Origin, and Related Events “Kakuzushi” and “Hakozushi” are both types of pressed sushi. The difference lies in the shape and size of the wooden box used. “Kakuzushi” is a type of sushi that can be easily made with “Mossou”, a small wooden box (about 5 cm square). In addition to the square shape, there are also flower shapes and pine, bamboo and plum shapes. On the other hand, the wooden box used in ""Hakozushi"" is larger than that of ""Kakuzushi"" and the finished product is cut into pieces before serving. In recent years, there are many areas where ""Kakuzushi"" is made easily in small amounts, but there are also areas where ""Hakozushi"", which can be made in large quantities at a time, has taken root as a local dish. “Hakozushi”, traditional in the Iwami region, is a type of pressed sushi that does not use fish or meat. Layer the sushi rice and vegetables in a square wooden box and place a thin plate between them. Then it is repeated and stacked: sushi rice, vegetables, thin plate...and so on. Finally, push from the top and apply pressure, cut into pieces, and garnish with thin strips of egg, sakura denpu (pink-colored minced fish) and green leaves (sansho (Japanese pepper) and carrot leaves). It is said that in the Edo period (1603 - 1868), the wife of the local governor dispatched to the area around the shogunate's domain of Iwami Ginzan (silver mine) missed the taste of Edo and handed down the cooking methods to the locals. Another theory is that it was introduced as food for soldiers during the Warring States period (1467-1603). ## Opportunities and Times of Eating Habits In the old days, sushi was a dish made at home and eaten on special occasions. Kaku-zushi is small and easy to make, and in the past, each household had a wooden frame for making sushi, and it was common practice to make kaku-zushi on special occasions. Even today, the custom of making kaku-zushi for special occasions still exists. In the old days, wooden crates for sushi were passed down from generation to generation as part of the bride's wedding gifts.Because it can be preserved, it was served at festive banquets, and was also used as a gift for births and for visiting sick family members. ## How to Eat Kaku-zushi is wrapped in vinegared rice and appears to have only a decorative top and no ingredients, but as you eat it, the ingredients appear (in the case of hako zushi, the ingredients are cut into pieces and can be seen from the side).The ingredients are mainly vegetables, not meat or fish. Sushi rice is packed in a wooden frame, and carrots, burdocks, shiitake mushrooms, etc. cooked in sweet and spicy soy sauce and sugar are laid on top. After the top layer of sushi rice is covered, the lid is placed over the top and pressure is applied to complete the dish. The dish is sometimes finished with a sprinkling of egg, sakura-denbu, sansho (Japanese pepper), or other garnish to add color. There are no rules or regulations regarding the decoration of the dish, and each family's individuality comes out in the decoration. ## Efforts for Preservation and Succession The dumplings can be purchased at local supermarkets, direct-sales stores, and side dish stores. In addition, they are sometimes prepared as part of dietary education. ## Ingredients - Rice: 4 gou - [A] Sake: - [A] Kelp for soup stock: 10cm square - [B] Vinegar: 5 tbsp. - [B] Sugar: 2 tbsp. - [B] Salt: 1 tsp. - burdock root: 60g - carrot: 40g - Dried shiitake mushroom: 10g - Nagaten: 1／2 sheet - [C] Dried shiitake mushroom stock: 1 cup - [C] Soy sauce: 1 tbsp. - [C] Mirin: 2 tsp. - Kintoki beans: 16 pieces - Kinshi egg: as needed - green leaves: as needed - Sakura-denbu: as needed ## Recipe 1. 1. Wash rice and drain in a colander, then cook in A. 2. 2. Reconstitute dried shiitake mushrooms in water. (Use the stock for soup stock.) 3. 3. Cut burdock root and carrot into small pieces, and cut dried shiitake mushrooms into thin slices. Cut nagaten into small pieces. (Cut into small pieces as they are ingredients to be added to sushi.) 4. 4. Cook the ingredients in C and season to taste. 5. 5. When the rice is cooked, mix the mixed vinegar in B to make sushi rice. 6. 6. Put the ingredients in 4 and a kidney bean in the sushi rice, roll them up, and put them in a wooden crate. 7. 7. Garnish the top of the sushi rice with egg, green leaves (carrot leaves, etc.), and sakuradenbu. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Braised Oki Arame ｜ Our Regional Cuisines **Cuisine Name**: Braised Oki Arame **Region**: Our Regional Cuisines ## Main Lore Areas Oki Islands ## Main Ingredients Used Oki arame, carrots, fried tofu, etc. ## History, Origin, and Related Events Surrounded by the sea, Oki Islands is home to a wide variety of seaweed, such as wakame and nori. There are extensive seaweed beds within a range of depths from 0 to 20 meters, where seaweed can be harvested. The rough seas of the Sea of Japan provide delicious seaweed. At depths from 0 to 10 meters, seaweed beds of sargasso such as narasamo and isomoku, and the seaweed ebiamamo are formed. At depths from 10 to 20 meters, there are few species of seaweed, mainly kurome and nokogirimoku. Arame (Eisenia bicyclis), a specialty of Oki Island, grows in shallow water at depths from 2 to 3 meters and in ports. The uneven and rough (""arai"" in Japanese) surface is believed to be the source of the name. Local people have long been familiar with this seaweed, which is rich in minerals and a blessing from the sea, and around springtime, dishes that use arame are on every household's table. Especially “Braised Oki Arame” is a familiar dish to the locals. Manpowered arame fishing is still practiced today, with fishermen wearing ""Hako megane (box glasses)"" made of glass set into wooden frames and using long sickles to harvest the arame in the sea. The arame is dried in the sun and then soaked in seawater to remove the astringency. It is then cooked over a fire and finally dried again. ## Opportunities and Times of Eating Habits Caught in Oki, arame is soft and wide, and is now eaten throughout the year because the shoots are harvested from February through spring and dried and preserved. It is often used in simmered or dressed dishes, as it has a crunchiness not found in other seaweeds. In addition to ""Oki arame-no fry-simmered"", which can be easily prepared, it is also eaten daily at home as tofu paste, salad, cooked rice, and kakiage. ## How to Eat Soak dried arame in water for about 2 hours to gradually regain its elasticity. After soaking in water, stir-fry arame in a pot or pan with carrots and chopped deep-fried tofu, and finish by boiling in dashi broth. Arame is easily cooked, so do not overcook it. Stir-frying in oil softens the fibers and enhances the flavor. ## Efforts for Preservation and Succession Even today, it is eaten daily at home. It is also served as a school lunch menu at elementary schools in Oki Island, and is also incorporated into local salons and men's cooking classes.Although the harvest has been declining in recent years, the arame fishing scene is still a winter tradition. ## Ingredients - Arame (dried): 20 g - carrot: 25 g - fried tofu: 1 - dried shiitake mushroom: 3 pieces - green pepper: 1 piece - Dashi stock: 50cc - sake: 2 tsp. - soy sauce: 1 1／3 tbsp. - sugar: 2 tsp. ## Recipe 1. 1. Put arame back in plenty of water. 2. 2. Make soup stock from dried sardines. 3. 3. Boil deep-fried tofu and cut into thin strips. Cut carrot and dried shiitake mushrooms into strips. 4. 4. Put salad oil in a pan, add drained arame and 3 ingredients. 5. 5. When the oil has coated all the ingredients, add broth and seasonings (sake, soy sauce, and sugar) and reduce to a simmer over low heat. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Nishime (simmered dish) of dried daikon ｜ Our Regional Cuisines **Cuisine Name**: Nishime (simmered dish) of dried daikon **Region**: Our Regional Cuisines ## Main Lore Areas Iwami region (Hamada city, etc.) ## Main Ingredients Used Dried daikon(Japanese radishes) ## History, Origin, and Related Events In Shimane Prefecture, the production of dry foods and preserved foods has been passed down from generation to generation. Daikons (Japanese radishes), especially those harvested from autumn to winter, have come to be made into dried daikons as a preserved food because there are not many vegetables that can be harvested in the spring after the winter. There are a lot of variations in the way daikons are stored. For example, in the Oki area, thick daikon is broken into four pieces and hung on the eaves to make dried daikon. The small daikons were cut into strips and made into dried daikons. In addition to preserving it, drying it out reduces the water content and concentrates flavor, sweetness and its nutritional value, including calcium. There is also a method of preserving fresh daikons by burying them in the snow to provide food until spring. Dried daikon is made in all parts of Shimane Prefecture, but ""Nishime (simmered dish) of dried daikon"" is a local dish mainly made in the Iwami region. ## Opportunities and Times of Eating Habits Dried daikon radish is a preserved food that is the result of the wisdom of the ancients. Dried daikon radish, which becomes more nutritious by drying, is eaten daily by ordinary households. ## How to Eat Dried daikon radish is used as an ingredient in various dishes such as curry and rice, vinegared dishes, salads, dressed dishes, cooked rice, dumplings, egg rolls, etc. In Iwami area, many local people choose ""Nishime (boiled and seasoned dried radish)"" as a standard menu item.Peeled daikon radish, cut it into round slices, and make a hole in the center with rapeseed chopsticks or other tools. The daikon radish with a hole in it is passed through two strands of straw, one at a time, alternating between the other, and then hung out to dry under the eaves of the roof for about a month, after which it is steamed. After steaming, the daikon radish is dried again in the cold wind, which gives it a strong sweet taste.Remove the dried daikon radish from the straw, return it in hot water, and fry the returned daikon radish in oil. The returned juice can be used as a soup stock, and is delicious when simmered with iriko, sake, mirin, soy sauce, and sugar. ## Efforts for Preservation and Succession Dried daikon radish can be purchased at local markets and is still eaten as a common home-style dish. In addition, hands-on classes are held for elementary school students to learn how to sow seeds, harvest, cook, and eat them. Dried daikon radishes made by housewives are sold at direct sales outlets. ## Ingredients - Dried daikon radish: 20 sheets - soaking liquid: to taste - Iriko: 30g - sake: 2 tbsp. - sugar: 1 tbsp. - soy sauce: 2 tbsp. - oil: to taste ## Recipe 1. 1. Wash dried daikon radish in water and soak in water for about 30 minutes. 2. 2. Put 1 in a pan, add more water, bring to a boil, turn off the heat, and let cool. 3. 3. Use the soaking liquid as soup stock. 4. 4. Sauté the rehydrated daikon radish in oil, add the rehydrated daikon radish juice to the pan and simmer over medium heat with iriko and sake. 5 Add sugar and soy sauce and simmer. 5. 5. Add sugar and soy sauce and simmer until the soup stock is absorbed. 6. 6. [Reference: How to make dried radish](1) Peel daikon radish and cut into less than 1 cm round slices.(2) Make a hole in the center with disposable chopsticks and thread strings alternately. (3) Hang them in a well-ventilated place to dry for about 3 weeks. (4) Boil water in a pot and place in boiling water for about 5 minutes. (5) Dry them again in the same place for about 2 weeks. For long-term storage, dry in a heated place. 7. 7. [Reference: How to rehydrate dried radish](1) Soak in water for about 30 minutes, put water and dried radish in a pot and heat. (2) Use the broth as a soup stock.(3) Stir-fry the rehydrated dried daikon radish in oil, add the rehydration liquid, and simmer with iriko, sake, mirin, and soy sauce. (4) It can be used in various dishes such as curry and rice, vinegared food, salad, salad dressing, cooked rice, gyoza, egg rolls, etc. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Ishimochi Jako no Karaage ｜ Our Regional Cuisines **Cuisine Name**: Ishimochi Jako no Karaage **Region**: Our Regional Cuisines ## Main Lore Areas Seto Inland Sea Coast ## Main Ingredients Used Ishimochi Jako (Baby White Crocker Fish) ## History, Origin, and Related Events Ishimochi Jako is a small fish caught in the Seto Inland Sea from spring to summer. In some areas, it is called nebuto, and its standard Japanese name is tenjikudai. Because the otolith, a stone-like bone in the head, is larger than those of other fish, it cannot be eaten whole, but rather its head must be removed before cooking. Because it is a small fish, it has little flesh, but when fried and eaten bone by bone, it has a subtle sweetness to it. It is sweet and sticky, and is sometimes eaten as dumplings. ## Opportunities and Times of Eating Habits It is often eaten from spring to summer, when the Ishimochi Jako are caught. ## How to Eat Remove the heads and entrails from the Ishimochi Jako, wash, drain, dust with potato starch and deep fry in oil at 180°C. Sprinkle with salt and eat. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In addition to being eaten at home, it is also available as a side dish at supermarkets. It is also enjoyed with alcohol at restaurants. ## Ingredients - Ishimochi Jako (Baby White Crocker Fish): 300g - Salt: as needed - Pepper: as needed - Katakuriko (=potato starch): as needed - Mirin (=sweet rice wine): as needed ## Recipe 1. 1. Remove the head and guts off Ishimochi Jako. 2. 2. Season with salt, pepper, and mirin. 3. 3. Coat lightly with katakuriko (potato starch). 4. 4. Deep fry in oil at 170℃. ## Provider Information provider : Fisheries Division, Department of Agriculture, Forestry and Fisheries, Okayama Prefecture ![Image](Not found)" "# Kenchin Soba ｜ Our Regional Cuisines **Cuisine Name**: Kenchin Soba **Region**: Our Regional Cuisines ## Main Lore Areas Niimi City ## Main Ingredients Used Soba noodles, Chicken, Tofu, Daikon radish, Carrot, Gobou(=Burdock), Fried thin tofu ## History, Origin, and Related Events Niimi City has a soil unsuitable for rice cultivation, and buckwheat has long been cultivated in the area. Kenchin-soba, which makes use of this buckwheat, is a hot soba noodle topped with kenchin soup, which is made by simmering vegetables such as tofu, radish, carrots, and gobou(=burdock) root in a soy sauce-based chicken broth. The word ""kenchin"" means to fry shredded ingredients in oil and roll them up, and it is said that since the Edo period (1603-1867), people have used kenchin soup, which goes well with handmade soba, for its nutritional value during the winter season. ## Opportunities and Times of Eating Habits It was eaten in Niimi, a region of farmers' fields, during the winter season when foodstuffs are scarce. ## How to Eat Heat oil in a pan, fry chicken, add tofu, vegetables, fried thin tofu, etc. and fry further. Add broth and simmer until the ingredients are soft. Once cooked, season with soy sauce, mirin(sweet rice wine) and salt to taste, and pour over boiled soba noodles. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is served at soba restaurants and other eateries, and is also eaten at home as an everyday soup. ## Ingredients - Buckwheat noodle: 4 servings - Chicken meat: 100g - Daikon radish: 100g - Carrot: 60g - Gobou(=Burdock): 60g - Satoimo(=Japanese taro): 60g - Fried thin tofu: 1 sheet - Chikuwa (fish cake): 1 stick - Konjac(=yam cake): 1／2 - Tofu: 1／2 - Green onion: A little - Dashi(=Japanese soup stock): 1 L - Soy sauce: As needed - Mirin (=sweet rice wine): As needed - Salt: A little ## Recipe 1. 1. Cut ingredients into bite-size pieces. 2. 2. Heat oil in a pan, fry chicken, add tofu, vegetables (except green onion), fried thin tofu, chikuwa, and konjac(=yam cake), and fry further. 3. 3. Add broth to 2 and simmer until ingredients are tender. 4. 4. Once cooked, season with soy sauce, mirin(sweet rice wine), and salt to taste. 5. 5. Pour over soba noodles. ## Provider Information provider : Binan Regional Agricultural Extension Center ![Image](Not found)" "# Takakibi Dango ｜ Our Regional Cuisines **Cuisine Name**: Takakibi Dango **Region**: Our Regional Cuisines ## Main Lore Areas Soja City, Ibara City, Takahashi City, Niimi CIty ## Main Ingredients Used Takakibi grain, Gobou(=Burdock), Carrot, Daikon radish, Shiitake mushroom, Chikuwa(fish cake) ## History, Origin, and Related Events Takakibi came from mainland China and is a type of corn. Also known as ""sorghum millet,"" it is different from the type of ""corn"" native to the United States. As the name ""takakibi"" implies, it grows up to 3 meters tall and produces ears with many small reddish-brown kernels at the tip. Perhaps due to the difference in climate, the takkibi is sticky and has a savory flavor unlike its Chinese counterpart. When dumplings are made from takakibi flour, they are smooth, mild, and delicious on the tongue. Making takkibi flour is a labor-intensive process. After the harvest is dried, the seeds are hung under the eaves and left for the next year. Next, the seeds are pounded patiently with a mallet to remove the husks. The seeds are then ground into flour, but it is important to remove the scum before milling. When the weather turns cold, the flour is soaked in water for about 10 days, and then drained and dried. When it is dry, it is ground with a mortar, sifted, and then dried in the sun to preserve the flour. For takakibi dumpling soup, root vegetables such as gobou(=burdock), carrots, radish, shiitake mushroom, and chikuwa(fish cake) are sauteed in oil and seasoned with Dashi (=Japanese soup stock) and soy sauce. Small dumplings made from kneaded takakibi flour are added to the soup. ## Opportunities and Times of Eating Habits As autumn gradually deepens and temperatures drop, it is eaten with the family around the hearth. Takakibi, along with chaff, millet, and other grains, have been eaten since ancient times, but now that rice has become the main staple food, it is not eaten as often. Like rice, it is customary to eat it once a year to pray for a good harvest and good health. ## How to Eat Add gobou(=burdock) root and carrot to Dashi (=Japanese soup stock) and bring to a boil. Add boiled konjac, daikon radish, chikuwa(fish cake) and fried thin tofu, and bring to a boil. Roll the kneaded takakibi dumplings into 1.5 cm in diameter and add them to the pot. When the takikibi dumplings float to the surface, add seasonings and green onions to taste. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is eaten at home and passed down from generation to generation on the occasion of events. It is also served at school lunches and served at local events as a nostalgic taste of the past. ## Ingredients - [Dumpling] Takakibi flour: 200g - [Dumpling] Water: 180-200cc - [Soup] Carrot: 100g - [Soup] Gobou(=Burdock): 100g - [Soup] Daikon radish: 150g - [Soup] Shiitake mushroom: 3 pieces - [Soup] Chikuwa(fish cake): 2 pieces - [Soup] Green onions: A little - [Soup] Dashi (=Japanese soup stock): 700-800cc - [Soup] Soy sauce: 2 tbsp - [Soup] Mirin (sweet rice wine): A little - [Soup] Salt: a little - [Soup] Oil: a little ## Recipe 1. 1. Shave gobou(=burdock) root into thin strips, carrot and radish into chunks, shiitake mushroom into 5mm (0.2 inches) pieces, and finely chop the chikuwa(fish cake) and green onions. 2. 2. Add oil to a pan and saute the ingredients in 1 until softened. 3. 3. Add Dashi (=Japanese soup stock) to 2 and season with soy sauce, mirin, and salt. 4. 4. Knead the daikon flour with water to make small dumplings, about 1.5 cm in diameter with a dent in the center, and put them directly into the boiling water. When the dumplings float to the surface, they are ready to serve. Sprinkle with green onions. ## Provider Information provider : Agriculture, Forestry and Fisheries Division, Bicchu Prefectural Government ![Image](Not found)" "# Shishi Nabe(Wild Boar Hotpot) ｜ Our Regional Cuisines **Cuisine Name**: Shishi Nabe(Wild Boar Hotpot) **Region**: Our Regional Cuisines ## Main Lore Areas Mimakasa Area ## Main Ingredients Used Boar meat ## History, Origin, and Related Events The Mimasaka area is a nature-rich area located in the northern part of Okayama Prefecture. It is known for its abundant population of wild boars and deer, contributing to a long-standing local tradition of consuming wild boar and deer meat. Particularly, wild boar dishes are famous as a winter specialty in the Mimasaka area. ""Shisshi Nabe(=Wild boar hot pot) "", known as ""shishi-nabe,"" is enjoyed by many, including local hunters and families, making it a beloved and popular dish in the region. ## Opportunities and Times of Eating Habits Wild boar meat is not only rich in nutritional value but also serves as a valuable source of protein, especially during the winter season when wild boars are commonly hunted. It offers a distinct and deep flavor, different from that of beef, making it a delicious and unique culinary experience. ## How to Eat Cut vegetables such as Napa cabbage into large pieces. Prepare a broth using kombu (=kelp) and bonito flakes, then add miso, sugar, mirin (=sweet rice wine), and sake to adjust the flavor. Include wild boar meat, vegetables, and mushrooms in the mixture. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is consumed not only in households but also widely offered in restaurants as game meat dishes, featuring wild boar and deer meat. There is a guide called ""Okayama Game Guide"" that introduces restaurants serving game meat dishes in the region. ## Ingredients - Wild boar meat (thinly sliced, such as leg meat): 300g - Grilled tofu: 250g - Napa cabbage: 150g - Japanese leek: 1 - Carrot: 1／2 - Komatsuna (=Japanese mustard spinach): 100g - Enoki mushrooms: 100g - [Hotpot Soup] Katsuobushi and kombu dashi (=Japanese soup stock and kelp stock): 500cc - [Hotpot Soup] Sake: 100cc - [Hotpot Soup]Mirin(=sweet rice wine): 3 tbsp. - [Hotpot Soup]Red miso: 3 tbsp. - [Hotpot Soup]White miso: 2 tbsp. - [Hotpot Soup]Ginger (grated): 1 tbsp. ## Recipe 1. 1. Cut the napa cabbage into bite-sized pieces. Slice the Japanese leek diagonally, cut the carrot into half-moon slices, and cut the komatsuna (=Japanese mustard spinach) into 5 cm(2 inches) lengths. Trim the tough part of the enoki mushrooms and separate them. 2. 2. Cut the grilled tofu into large bite-sized pieces. 3. 3. Mix the ingredients for [Hotpot Soup] thoroughly. 4. 4. In a clay pot, combine the ingredients from step 1 and 2, add the wild boar meat, and pour the broth mixture over them. Cover and bring it to a simmer. Remove any scum that forms, and simmer on low heat until the wild boar meat is cooked through. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Iidako no nitsuke (Simmered Ocellated octopus) ｜ Our Regional Cuisines **Cuisine Name**: Iidako no nitsuke (Simmered Ocellated octopus) **Region**: Our Regional Cuisines ## Main Lore Areas Kurashiki City ## Main Ingredients Used Iidako(= Ocellated octopus) ## History, Origin, and Related Events ""Iidako(= Ocellated octopus)"" are often caught in Okayama Prefecture in the Shimotsui area in the Kojima region of Kurashiki City in southern Japan. It is named ""iidako"" (meaning ""rice octopus"") because it carries many rice-grain-shaped eggs inside its body.The eggs are about 5-6 mm in diameter and each octopus contains about 200-500 eggs. Add salt, fir thoroughly, and drain before boiling. ""Iidako"" have ink, but even though squid ink is frowned upon, ""the ink is worth the price of an iidako"". In Okayama, some people eat the whole ""Iidako"" ink, but it has surprisingly large amounts of ink for its small body, so when you bite into it, your mouth turns black. It is said to have the best parts of both squid and octopus, and ""once you taste the ink, you will never forget the taste."" However, it is said that eating the ink will make you feel dizzy, so it is often cooked with the ink bag removed so as not to break it. ## Opportunities and Times of Eating Habits It has roe in its body during the winter and is generally boiled and eaten in Okayama. ## How to Eat To remove sliminess, add salt and fry well. Without seasoning, simmer the ""Iidako"" over low heat in a pot with water. Bring soy sauce, mirin, sugar, and water to a boil in a pot, and add the boiled ""Iidako"". When the mixture comes to a boil, reduce the heat to medium-low, cover with a drop-lid, and simmer until the ""Iidako"" is cooked but not hardened. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) It is a well-established home-style dish and is widely served in restaurants. ## Ingredients - Iidako(= Ocellated octopus): 500g - Soy sauce: 3 tbsp. - Mirin(=sweet rice wine): 3 tbsp. - Sugar: 2 tbsp. - Water: 2 cups ## Recipe 1. 1. Sprinkle salt on the ""Iidako(= Ocellated octopus)"" to remove the sliminess and wring it out well. Squeeze the legs one by one to remove dirt from the suckers. After wringing them well, rinse them with water. 2. 2. Lightly beat the ""Iidako(= Ocellated octopus)"" legs with a daikon radish and cut into bite-sized pieces. This will soften the meat. 3. 3. Put water in a pot and simmer ""Iidako(= Ocellated octopus)"" over low heat. It is better to cook the ""Iidako(= Ocellated octopus)"" first without adding seasonings to make it tender. 4. 4. Add the ingredients for the broth to the pot, bring to a boil, and add the ""Iidako(= Ocellated octopus)"". Bring to a boil, reduce the heat to medium, cover with a drop-lid, and simmer for 20 minutes. 5. 5. Stop the pot. ## Provider Information provider : Fisheries Division, Department of Agriculture, Forestry and Fisheries, Okayama Prefecture ![Image](Not found)" "# Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes) ｜ Our Regional Cuisines **Cuisine Name**: Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes) **Region**: Our Regional Cuisines ## Main Lore Areas Takahashi ## Main Ingredients Used Japanese amberjack, spinach, and root vegetables such as daikon radish, carrots, burdock root, and lily bulb ## History, Origin, and Related Events Soup with mochi rice cakes is an indispensable dish during the New Year. Various forms of the soup exist depending on the region. In Okayama Prefecture's southern area, near the sea, the standard is to put Japanese amberjack in the soup. The Japanese amberjack is a fish that is called by the different names ""yazuinada,"" ""hamachi,"" and ""buri (amberjack)"" as it grows larger. Thus, the fish is considered a good omen and is used for auspicious seated receptions. In the southern area, they use dried bonito shavings and kombu kelp to make the broth, but in the northern area, the use of dried squid to make the broth is characteristic. Also, in addition to spinach as part of the other ingredients, there are a lot of root vegetables such as daikon radish, carrots, burdock root, and lily bulb. ## Opportunities and Times of Eating Habits It is eaten at home together with traditional Japanese New Year foods during the New Year. ## How to Eat Quickly blanch vegetables such as daikon radish, carrots, and spinach ahead of time. Put the root vegetables in the broth. When the root vegetables become tender, put the Japanese amberjack in the broth. Adjust the flavor by putting soy sauce, sake, and mirin sweet rice wine in the broth. Finally, put in the lily bulb. Fill a separate pot full of water. When it begins to boil, put in mochi rice cakes and boil gently. Put the mochi rice cakes into bowls and fill up the bowls with ingredients such as the Japanese amberjack, spinach, and root vegetables. There is also the method of first simmering the Japanese amberjack with soy sauce or grilling it. ## Efforts for Preservation and Succession As part of the New Year's cuisine, the dish has been inherited generation after generation from parent to child, from child to grandchild. ## Ingredients - Round mochi rice cakes: 10 pieces - Japanese amberjack: 5 slices - Daikon radish: 100g - Carrots: 50g - Spinach: 100g - [Broth] Kombu kelp to make a broth: An appropriate quantity - [Broth] Dried bonito shavings: An appropriate quantity - Soy sauce: An appropriate quantity ## Recipe 1. 1. Simmer the Japanese amberjack in soy sauce in advance. 2. 2. Boil the spinach and cut it into pieces about 3cm. each. 3. 3. Cut the daikon radish and carrots just a little largish in half moons or quarter rounds. 4. 4. Make the broth. Put the daikon radish, carrots, and lily bulb in the broth. Adjust the flavor with soy sauce. 5. 5. Boil the mochi rice cakes in a separate pot until they become doughy. 6. 6. Put the mochi rice cakes in bowls. Nicely arrange the ingredients including the Japanese amberjack, spinach, daikon radish, and carrots in the bowls. ## Provider Information provider : Bihoku Guidance Center to Spread Agriculture over a Wide Area ![Image](Not found)" "# Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish) ｜ Our Regional Cuisines **Cuisine Name**: Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish) **Region**: Our Regional Cuisines ## Main Lore Areas Seto Inland Sea coast ## Main Ingredients Used Mysids, daikon radish ## History, Origin, and Related Events ""Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)"" is a dish made by simmering mysids, daikon radish, and ginger in sugar, sake, and soy sauce, boasting a traditional taste that heralds the fall season in the Seto Inland Sea. It is thought that this dish was invented to enjoy mysids together with daikon radish, which are available around the exact same time of year. Mysids have a good amount of fat, so when cooked with daikon radish, they are a deliciously perfect match. A small shrimp that belongs to the Sergestidae shrimp family, mysids are caught along the coast of the Seto Inland Sea during early fall when they are in season. In the Seto Inland Sea, they are known as Acetes japonicus or mysid to distinguish them from krill, but they are not often available outside of the prefecture because they are quick to go off. In Okayama, mysids are sometimes eaten alive, dipped in soy sauce, or boiled and eaten with vinegar and soy sauce. They are also enjoyed as “pickled mysids”, which are cured in salt. ## Opportunities and Times of Eating Habits In the old days, fishermen were not allowed to fish alone from November to February, a period of about four months, because of the strong winds and rough seas. At this time of year, mysids were stored and eaten as a preserved food, either dried or cured in salt. ## How to Eat Put the mysids in a colander, rinse in cold water to clean, then drain. Peel and cut the daikon radish into chunks. Add the sugar, sake, and soy sauce to a pot and bring to a boil. Add the mysids and daikon radish, cover with a drop-lid, and simmer over a low heat. When the daikon radish is tender, add some more soy sauce and bring back to a boil. ## Efforts for Preservation and Succession Mysids were a popular food found on every table until the early Showa period (1926-1989), but with the gradual decrease in coastal fishing areas, they are no longer eaten at home as often as they used to be. ## Ingredients - Mysids: 400g - Daikon radish: 1 - Sake: 2 tbsp. - Soy sauce: 4 tbsp. - Sugar: 3 tbsp. ## Recipe 1. 1. Put the mysids in a colander, rinse it in cold water to clean, then drain. 2. 2. Peel and cut the daikon radish into chunks. 3. 3. Add the sugar, sake, and soy sauce (3 tbsp.) to a pot and bring to a boil. Add the mysids and daikon radish, cover with a drop-lid, and simmer over a low heat. 4. 4. When the daikon radish becomes tender, add the remaining 1 tbsp. of soy sauce and bring back to a boil. ## Provider Information provider : ""Fisheries Section, Agriculture, Forestry and Fisheries Department, Okayama Prefecture"" ![Image](Not found)" "# Tenobe Somen no Bach-ijiru (Hand-pulled Somen Bachi Soup) ｜ Our Regional Cuisines **Cuisine Name**: Tenobe Somen no Bach-ijiru (Hand-pulled Somen Bachi Soup) **Region**: Our Regional Cuisines ## Main Lore Areas Asakuchi City ## Main Ingredients Used Hand-pulled somen , daikon radish, carrots, deep-fried tofu pouches ## History, Origin, and Related Events ""The Kamogata-cho area of Asakuchi City"", located in the southwestern part of Okayama Prefecture, has flourished as a production center of ""hand-pulled noodles"" since the Edo period (1603-1868) due to its sunny climate and availability of high-quality water, salt, and wheat. The ends of the ""hand-pulled somen noodles"" that are attached to utensils during the production process are called bachi, so named because they resemble a ""Japanese shamisen bachi (plectrum)"". ""Bachi"" are characterized by their firmness, which is stronger than the part used for somen noodles. They are placed in a pot without boiling, and the salt content of the somen itself is used to finish the dish with less seasoning. This dish is quick to make and warms the body. ## Opportunities and Times of Eating Habits ""Hand-pulled Somen Bachi Soup"" is eaten throughout the year, but is preferred in winter when it is colder. It is served as an everyday soup rather than on special occasions. Seasoning varies from household to household, and soy sauce or miso is used. Because ""bachi"" are shorter than regular somen noodles, the dish is easy for small children and the elderly to eat, and is loved by people of all ages. ## How to Eat Pour the dashi into a pot, add ingredients of your choice such as daikon radish, carrots, deep-fried tofu pouches, etc. and bring to a boil. Once the mixture has come to a boil, place the bachi in the boiling broth. Bring back to the boil, add soy sauce, and season to taste. ## Efforts for Preservation and Succession In Asakuchi City, ""bachi"" soup is served as part of school lunches about once a month. Recipes are also distributed to those who purchase bachi from noodle makers. The recipe is also introduced on social media and other online platforms. ## Ingredients - Hand-pulled somen bachi: 10g - Carrot: 10g - Onion: 15g - Daikon radish: 10g - Green onion: 5g - Dashi: 150g - Soy sauce: 5g ## Recipe 1. 1. Dice the ingredients or cut them into thin strips. 2. 2. Add the carrots, daikon radish, and onion to the dashi and bring to the boil. 3. 3. Once the vegetables are tender, add the somen bachi as is, and bring back to the boil (It is recommended that you add the bachi immediately before eating as they will absorb the broth.) 4. 4. Add the green onions and soy sauce to taste. ## Provider Information provider : ""Yoshida Tenobe Seimen Co., Ltd."" ![Image](Not found)" "# Takomeshi (Octopus with Rice) ｜ Our Regional Cuisines **Cuisine Name**: Takomeshi (Octopus with Rice) **Region**: Our Regional Cuisines ## Main Lore Areas Kurashiki ## Main Ingredients Used Octopus, rice, and onions ## History, Origin, and Related Events Okayama Prefecture's catch of octopuses is among the largest in the country. The sea near Shimotsui, Kurashiki has a particularly swift tidal current even for the Seto Inland Sea. They say that the octopuses that grow there have a characteristic chewiness, and their meat is firm and delicious. Kurashiki's special product is ""takomeshi (octopus with rice)."" For this dish, the octopus is cut into chunks and cooked with rice, and the quality of the ingredients, whose smell of the sea spreads out in abundance, is outstanding. They say the origin of the dish was fishermen catching the octopuses and eating them on board the boats. One can eat dishes that use fresh octopus in various places in Kurashiki. Even if ""takomeshi"" can be uttered in a single word, the dish has various characteristics, such as its ingredients, seasonings, and toppings, depending on the shop. ## Opportunities and Times of Eating Habits In addition to being placed on family dining tables, takomeshi is offered as a menu item at restaurants and is eaten day-to-day. ## How to Eat Wash the rice and drain it in a strainer. Sprinkle salt on the octopus legs. While rubbing in the salt, remove the slime on the surface of the legs. Then lightly strike the octopus legs with the back of a kitchen knife. Cut the octopus legs into small pieces. Put the rice, octopus, finely chopped ginger, and seasonings into a rice cooker and cook them. After the ingredients are cooked, mix them with onions that have been sliced into thin round pieces. ## Efforts for Preservation and Succession The dish is made and cherished at restaurants primarily in Kojima, Kurashiki, at local events, and at home. ## Ingredients - Rice: 1.5 cups - Octopus legs (raw): 100g - Ginger: 1 slice (14g) - Green onion: 1 stem - Broth: 320ml - Light soy sauce: 1 tablespoon - Mirin sweet rice wine: 1 tablespoon - Salt: 3／5 of a teaspoon - Sake: 1 teaspoon ## Recipe 1. 1. Wash the rice and drain it in a strainer. 2. 2. Sprinkle salt on the octopus legs. While rubbing in the salt, remove the slime on the surface of the legs. Then lightly strike the octopus legs with the back of a kitchen knife. Cut the legs into about 1cm pieces. 3. 3. Cut the ginger into long, thin strips. 4. 4. Put 1, 2, 3, the broth, light soy sauce, salt, mirin, and sake into a rice cooker and cook them. 5. 5. After the ingredients are cooked, mix them with green onions that have been sliced into thin round pieces. ## Provider Information provider : Recipe contributed by: Kurashiki Nutrition Improvement Council ![Image](Not found)" "# Yubeshi ｜ Our Regional Cuisines **Cuisine Name**: Yubeshi **Region**: Our Regional Cuisines ## Main Lore Areas Takahashi City, Yakago Town ## Main Ingredients Used Yuzu citrus, glutinous rice flour ## History, Origin, and Related Events Yubeshi is a rice cake confection made with yuzu and walnuts, historically developed as a portable and preservable food but also given as a gift, with roots in many regions of the country. The Yubeshi made in the Tohoku and Kanto regions contain walnuts, but in Okayama prefecture, where large amounts of yuzu are produced, Yubeshi is made with yuzu. Takahashi City and Yakage Town are representative regions, with a history dating back to the Edo period. In those days they were developed as post towns, and they were said to be popular with the feudal lords during the Sankin-kotai policy. The ingredients for Yubeshi include sugar, starch syrup, glutinous rice flour, and yuzu, and it can be made by kneading the yuzu into the glutinous rice flour, kneading white miso and sugar, or hollowing out a yuzu citrus and filling it with kneaded red bean paste. There are various shapes ranging from rectangular, round, and tied. ## Opportunities and Times of Eating Habits It can be eaten throughout the year as an ordinary snack. Its refreshing yuzu scent and soft texture pair well with Japanese tea. ## How to Eat Finely chopped yuzu peel and starch syrup are mixed into steamed glutinous rice flour and slowly kneaded while continuing to cook it down. It can also be kneaded with white miso and sugar, or a yuzu citrus can be hollowed out and filled with kneaded red bean paste. ## Efforts for Preservation and Succession It is manufactured and sold at Japanese confectionary stores, and can be conveniently purchased as a gift at souvenir shops and department stores. ## Ingredients - Glutinous rice flour: 700g - Rice flour: 300g - Sugar: 700g - Yuzu Citrus: 4 to 5 - Water: 200cc ## Recipe 1. 1. Sift the glutinous rice flour. 2. 2. Finely chop the yuzu. 3. 3. Pour water into a pot and bring to a boil, then add the glutinous rice flour and rice flour and cook it down. 4. 4. Pour onto a shallow tray and cool. 5. 5. Cut the mixture from step 4 into bite-sized pieces and sprinkle sugar on the outside. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Kusagina no Kakemeshi ｜ Our Regional Cuisines **Cuisine Name**: Kusagina no Kakemeshi **Region**: Our Regional Cuisines ## Main Lore Areas Kibichuo Town ## Main Ingredients Used Kusagina, rice, chicken, burdock root, carrots, shiitake ## History, Origin, and Related Events Kusagina are the dried young leaves of kusagi, a plant which grows wild in the countryside. It has an incredibly strong smell, so you'll know it's there even if you're just walking nearby. When you harvest it matters; select egg-sized ones that are neither too small nor too large. In the central region of Okayama Prefecture, it's picked and dried in late May. To dry it, quickly blanch the freshly picked leaves, then run it under cold water to remove the scum. It will not taste good unless all the scum is carefully removed. Once the scum is removed, squeeze out the water and spread the leaves on a woven mat. Keeping it away from the rain, let it dry to bone-dry, and store it.A delicious way to eat kusagina is kakemeshi. Rehydrate the kusagina in water, slice it thinly, and saute in a generous amount of oil. Season it along with other ingredients, such as chicken, place on top of rice, our clear soup made from chicken bones over it, put blanched scallions on top, and enjoy. Kusanagi sauteed in oil can be enjoyed as a side dish seasoned with mirin, soy sauce, sugar, etc. ## Opportunities and Times of Eating Habits Kusanagi can be stored, so it is made for events in all four seasons, and presented on ozen (four-legged tray for festive food). ## How to Eat Rehydrate the kusagina slowly in water. Chop it thinly and saute in a generous amount of oil; season it along with sauteed chicken, burdock root, carrot, shiitake, etc. Put that on top of rice, pour clear soup made from chicken bones over it, put blanched scallions on top, and enjoy. ## Efforts for Preservation and Succession Besides being served at restaurants, it is also eaten at home. ## Ingredients - Chicken bones: 1／2 of a chicken - Chicken meat (breast or tenderloin): 200g - Kusagina (dried): 25g - Carrots: 80g - Burdock root: 80g - Egg: 2 - Green onions: A little - Rice: 200g - [Seasoning] Chicken broth: 4 cups - [Seasoning] Soy sauce: 5 Tbsp - [Seasoning] Sugar: 2 Tbsp - [Seasoning] Mirin: 1 Tbsp - [Seasoning] Sake: 1 tsp - [Seasoning] Salt: A little ## Recipe 1. 1. Let the kusagina rehydrate slowly in water overnight. 2. 2. Make soup by boiling the chicken bones for 2 hours. During this process, parboil the chicken meat by putting it into the soup; take it out once it has cooked through. 3. 3. Combine the seasoning to make the broth to be poured on. 4. 4. Quickly boil the rehydrated kusagina, chop it finely and saute in oil. Add just enough broth from 3 to cover the kusagina and simmer until the kusagina takes on the broth's flavor. 5. 5. Finely shred the chicken, and lightly season with the broth. 6. 6. Julienne the carrots and burdock root to pieces about 4cm long, and lightly season with the broth. 7. 7. Make thinly sliced omelet strips. 8. 8. Finely chop the green onions. 9. 9. Put rice in a bowl, and arrange the kusagina, chicken, carrot, burdock root, and eggs colorfully on top, and garnish with scallions in the middle. 10. 10. Pour the broth on top, mix, and enjoy. ## Provider Information provider : Recipe source: Kibichuo Tourism Association ![Image](Not found)" "# Sawara no Kōko Sushi ｜ Our Regional Cuisines **Cuisine Name**: Sawara no Kōko Sushi **Region**: Our Regional Cuisines ## Main Lore Areas Bizen City ## Main Ingredients Used Spanish mackerel, pickled daikon radish, rice ## History, Origin, and Related Events Hinase is a town located in the southeastern part of Okayama prefecture, on the border of Hyogo prefecture. As sung in the ancient Hinase Kouta, many fish come to the Seto Inland Sea to spawn in the spring, thus animating the fishing grounds. As depicted in its kanji character, Spanish mackerel is particularly representative of a springtime fish. From the middle of the Meiji era, Sawara no Kōko Sushi started being made with Spanish mackerel to celebrate a bountiful catch and to pray for the safety of fishermen. It is made by mixing rice seasoned with the vinegar used to cure the Spanish mackerel with thinly sliced pickled daikon radish and green peas, and topped with cured Spanish mackerel and prickly ash leaves. At first, it was eaten only with Spanish mackerel and no other ingredients, but eventually the well-pickled daikon radishes that were added on the side of the plate in the autumn became incorporated into the sushi rice. It was said to be so delicious that pickled daikon radishes were incorporated into the dish from then on. ## Opportunities and Times of Eating Habits In Hinase, it is always made for competitions, festivals, and ship unloading ceremonies. It also frequently appears at community gatherings. ## How to Eat Spanish mackerel is sliced into pieces that are thicker than sashimi, salted, set aside for 5 to 6 minutes, then pickled in vinegar for about 30 minutes. The pickled daikon radish is cut into thin strips and rubbed to remove the moisture. Green peas are boiled in salted water. Rice is cooked with kombu, then combined with a mixture of vinegar, sugar, and salt, and left to cool. The vinegared rice is mixed with the Spanish mackerel, pickled daikon radish, and green peas, then garnished with prickly ash leaves. ## Efforts for Preservation and Succession It is widely eaten as a household dish in the Hinase region by everyone from small children to the elderly. In addition to being served at restaurants, it is also available for purchase at markets. ## Ingredients - Rice: 4 cups - Water: 4.5 cups - Kombu (kelp): 10 cm square - Vinegar (for rice seasoning): 5 tablespoons - Sugar: 3.5 tablespoons - Salt (for rice seasoning): 1 teaspoon - Spanish mackerel: 200g - Salt (for Spanish mackerel): 0.5 teaspoon - Vinegar (for Spanish mackerel): 0.5 cup - Pickled daikon radish: 100g - Green peas: 0.5 cup - Prickly ash leaves: As needed ## Recipe 1. 1. Wash the rice and drain in a strainer for at least 30 minutes. 2. 2. Slice the Spanish mackerel into thicker slices than sashimi, sprinkle with salt, set aside for 5 to 6 minutes, then soak in vinegar for about 30 minutes and remove. 3. 3. Cut the pickled daikon radish into 4 cm long strips and rub to remove the moisture. 4. 4. Combine vinegar, sugar, and salt to make the rice seasoning. 5. 5. Bring the rice to a boil with kombu (make some cuts in it), then remove the kombu just before it boils. 6. 6. Mix the rice with the vinegar seasoning and allow it to cool. 7. 7. Mix the sushi rice from step 6 with the Spanish mackerel, pickled daikon radish, and green peas, then garnish with prickly ash leaves. ## Provider Information provider : Recipe source: Tobi Nutrition Improvement Council ![Image](Not found)" "# Todomese ｜ Our Regional Cuisines **Cuisine Name**: Todomese **Region**: Our Regional Cuisines ## Main Lore Areas Setouchi City ## Main Ingredients Used Rice, dried shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, dried shrimp, chicken, taro ## History, Origin, and Related Events “Todomese” is sushi simmered in a mixture of rice and vinegar. Its history stretches back to the Kamakura period of the Middle Ages. Back then, the “Fukuoka Market” was held in Bizen, Fukuoka (in modern day, Osafune Town in Fukuoka and Setouchi City in Okayama), which thrived as a commercial city with water transportation. As such, once drunken samurai added sour doburoku (unrefined sake) to the rice and meals cooked by the Takase River boatmen, it became more delicious. Since then, the meals continued to be cooked with sour doburoku, as well as takikomi rice. This is said to be where “doburokumeshi” originated from, and also where Bizen barazushi would originate from. “Todomese,” then, is a word made by corrupting the sound of “doburokumeshi.” ## Opportunities and Times of Eating Habits It is made anywhere a large amount of people gather, like festivals and waiting days. ## How to Eat Stir-fry the shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, dried shrimp, chicken, and taro in oil, add water and seasonings, then simmer lightly. Cook rice, kombu seaweed, sake, and the stir-fried ingredients in a rice cooker. Once the rice is finished, remove the kombu, mix in vinegar and other seasonings, and let steam. Serve in a bowl and top with Conger Eel teriyaki, green beans, and thinly sliced egg for color. ## Efforts for Preservation and Succession Although the name was nearly forgotten, “Todomese” was brought back to life by a local women’s group in Bizen, Fukuoka, and in 1989 it was chosen as the “Taste of Okayama” at the “Wisdom Festival for Healthy Diets,” sponsored by Okayama Prefecture. At local events, Osafune food research groups make “todomese”, and it is highly praised whenever they do. ## Ingredients - Rice: 900ml - Kombu seaweed: 10cm - Sake: 50ml - Dried shiitake mushrooms: 5 (10g) - Carrot: 2／3 (100g) - Burdock root: 1／2 (100g) - Kanpyo: 15g - Chikuwa: 1 small (20g) - Dried shrimp: 40g - Chicken: 200g - Taro: 5 (250g) - Salad oil: 2 tbsp - [A] Sugar: 3 tbsp - [A] Soy sauce: 2 tbsp - [A] salt: 1／2 tsp - [A] Water: 200ml - [B] Vinegar: 100ml - [B] Sugar: 4 tbsp - [B] Salt: 1 tsp - Conger Eel teriyaki: 120g - Green beans: 8 sticks (80g) - Eggs: 2 ## Recipe 1. 1. Shiitake mushrooms→Rehydrate and thinly sliceCarrot→ChopBurdock→Slice and soak in waterKanpyo→Soak in water and cut into small piecesConger Eel teriyaki→Cut into 2cm piecesGreen beans→Boil and diagonally cutEgg→Cut into thin strips of omeletChikuwa→Half-moon cutsChicken→Cut into small piecesTaro→Cut into small pieces 2. 2. Stir-fry shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, shrimp, chicken, and taro in oil, then lightly simmer in [A]. 3. 3. Put the washed rice, kombu, and sake into a rice cooker with 2 and cook. There should be 1.2 times as much water as rice, including the broth from 2. 4. 4. Once the rice is cooked, remove the kombu, mix in [B], then steam. 5. 5. Serve in a bowl and carefully top with Conger Eel teriyaki, green beans, and sliced egg. ## Provider Information provider : Recipe Provider: Setouchi City Children and Health Department, Health Promotion Division ![Image](Not found)" "# Kenbiki yaki ｜ Our Regional Cuisines **Cuisine Name**: Kenbiki yaki **Region**: Our Regional Cuisines ## Main Lore Areas Niimi City ## Main Ingredients Used wheat flour, myoga leaves ## History, Origin, and Related Events The first day of the sixth month of the lunar calendar, after rice planting was completed and the end of the rainy season was approaching, was a day when farmers everywhere took a break from work. This day also marks the border between the end of a bad year and the beginning of a new year, and various events are held on this day. During this period, farmers used to make ""Kenbikiyaki,"" which is wrapped in myoga leaves and grilled. According to legend, eating this food would relieve the tendon muscles in the shoulders after a hard day's work and keep one from losing weight during the summer. Freshly harvested wheat was ground into flour to make yakimochi (baked rice cakes), or filled with sweet bean paste made from soramame, which were then laid out on a boroku and baked slowly. In the past, myoga leaves were planted in the gardens of many homes and were easily available at this time of year. This combination skillfully makes use of the bounty of nature available at that time of the year. ## Opportunities and Times of Eating Habits The first day of the sixth lunar month was called ""Lokkassitje"" or ""Lokkachitje,"" and was used by farmers everywhere as a time to take a day off from work and for farmer's wives to return to their hometowns to ""remove mud. This day also marked the border between the end of a bad year and the beginning of a new year, and events such as ""Hyakumanben"" and ""Amako-oi"" were held to seal insects in the rice fields and pray for a good harvest, and ""Kenbikiyaki"" was made and eaten. ## How to Eat Add boiling water to flour and knead. Spread out the kneaded flour a little and wrap the rolled bean paste inside to make it look like a dumpling. Wrap the dumpling with myoga leaves and heat in a frying pan until both sides are browned. It can also be made by mixing flour with white bean flour and eggs. ## Efforts for Preservation and Succession It is sold at events and at JA's direct sales outlets, and has been well received as a nostalgic taste. ## Ingredients - wheat flour: 200g - Myoga leaves: 10 leaves - Boiling water: 200 ml - water: 40ml - oil: pinch - katakuriko (potato starch): pinch - azuki beans: 140g - sugar: 100g - salt: pinch ## Recipe 1. 1. Soak azuki beans in water overnight and cook until soft.The beans should be soft enough to be crushed by pressing with fingers (50-60 minutes). 2. 2. Squeeze out the azuki beans, add sugar and salt, knead to make anko (red bean paste), and roll into a ball. 3. 3. Put the flour in a large bowl, add boiling water and mix. 4. 4. Add 40 ml of water and knead lightly, watching the addition and subtraction. Let rise at room temperature for 10 minutes. 5. 5. Dust your hands with potato starch, divide the dough into 10 equal portions, and wrap the dumplings with myoga leaves. 6. 6. Lightly oil a frying pan and cook the dumplings on both sides over medium to low heat. ## Provider Information provider : Agriculture, Forestry and Fisheries Division, Bicchu Prefectural Government ![Image](Not found)" "# Hiruzen okowa ｜ Our Regional Cuisines **Cuisine Name**: Hiruzen okowa **Region**: Our Regional Cuisines ## Main Lore Areas Maniwa City, Hiruzen area ## Main Ingredients Used Glutinous rice, chicken meat, chestnuts, burdocks, carrots, konnyaku, azuki beans ## History, Origin, and Related Events Hiruzen Okowa is a type of rice with many ingredients, generally called Gomoku Okowa. It is a local delicacy representative of Hiruzen, and always appears at festivals and celebrations. It is characterized by the sumptuous contents of chicken, chestnuts, burdocks, carrots, konnyaku, azuki beans, and seasonal wild vegetables from the Hiruzen area. It is said that the origin of Hiruzen Okowa is a local dish called ""Oyama Okowa,"" which is said to have been created when the ingredients for chirashi sushi were accidentally added when cooking sekihan (red rice). The history of Hiruzen Okowa dates back to the 1950s, when there were calls for making Gomoku Okowa using local ingredients, and the ingredients and cooking methods were developed in an ingenious way. Around 1972, when the ""Let's eat barley rice"" campaign was implemented to improve staple foods, the Nutrition Improvement Council of Yatsuka Village added barley to white rice and found that it was well received and caused little stomach upset. ## Opportunities and Times of Eating Habits Okowa is made and eaten at ""shiromite"" events after rice planting, festivals, and celebrations. ## How to Eat Heat oil in a pot, add chicken, dried shiitake mushrooms, fried tofu, water and mirin. Add sugar, soy sauce, and salt, simmer, and separate the broth and ingredients. Steam glutinous rice, barley and ingredients, beat boiled water instead of beating water, serve in a bowl and sprinkle with string beans. ## Efforts for Preservation and Succession In addition to being made at home for festivals and celebrations, it also plays a role in the revitalization of the town and is sometimes served at events held in Hiruzen. It is also served at local restaurants. ## Ingredients - Glutinous rice: 4 cups - Wheat: 0.5 cups - Chicken meat: 80g - carrot: 80g - Chestnut (with skin): 300g - Sugar flavored string beans: 40g - oil: 1 tbsp (12g) - burdock root: 80g (1.5oz) - 1 tbsp (12g) dried burdock root: 80g - Dried shiitake mushroom: 1g - A] Deep-fried tofu: 1 sheet (30g) - A] Water: 1／1 cup - A] Mirin (sweet cooking rice wine): 2 tsp. - B] sugar: 1 tbsp. - soy sauce: 1 1／3 tbsp. - salt: 1 tsp. - oil: 1 tbsp (12g) - salt: 6g ## Recipe 1. 1. Remove the skin and astringent peel from the chestnuts and leave them in the sun for a day. 2. 2. Wash glutinous rice and soak it in water for a day and night. 3. 3. Soak the barley in water for about 30 minutes. 4. 4. Soak the dried shiitake mushrooms in water. 5. 5. Cut chicken into small pieces. Cut burdock root into small pieces and butterbur into small pieces. 6. 6. Cut dried shiitake mushrooms and deep-fried tofu into 1.5 cm strips, carrots into small chunks, boiled string beans into thin strips and cut diagonally. 7. 7. Heat oil in a pot, fry chicken meat, add [A] and fry. Add [B], cook briefly, drain, and separate the broth from the ingredients. 8. 8. Drain the glutinous rice and barley in a colander. Mix the ingredients, carrots, and chestnuts from 3 into the rice, and steam in a steamer. After the steam rises to the top, steam for about 30 minutes, then sprinkle with the broth from 3 and steam for about 15 minutes. 9. 9. Serve in bowls and sprinkle with string beans. ## Provider Information provider : Maniwa City Nutrition Improvement Council ![Image](Not found)" "# Mamakari no suzuke ｜ Our Regional Cuisines **Cuisine Name**: Mamakari no suzuke **Region**: Our Regional Cuisines ## Main Lore Areas Seto Inland Sea coast ## Main Ingredients Used Mamakari ## History, Origin, and Related Events Vinegared mamakari is widely known as a local dish of Okayama Prefecture. ""Mamakari"" is the name of a small fish called in the Okayama region, and ""sappa"" in the Kanto region. It is mainly caught in the Seto Inland Sea, and its season is around October, when it is at its most delicious with a lot of fat. It is said that the name ""mamakari"" comes from the fact that the fish is so tasty that you have to go and borrow (kariru in Japanese) rice (mama in dialects)."" In Okayama, it is prepared in various ways, including pickled in vinegar, sashimi, and grilled with salt. Right after pickled, the bones are hard, but the more they are soaked in vinegar, the softer they become, and the more tender they become, allowing the entire fish to be eaten, bones and all, down to the tail fin. Mamakari-zushi is vinegared mamakari made into nigirizushi (hand-formed sushi) or oshizushi (pressed sushi). ## Opportunities and Times of Eating Habits Along with mamakarizushi, mamakari is a typical dish for festivals and family celebrations in Okayama. ## How to Eat Remove the head and guts of the mamakari, open the belly, and remove the backbone. Sprinkle with salt and let sit for 1 hour. Wash mamakari in vinegar and marinate in sweet vinegar. Combine vinegar, salt, dashi kelp, ginger and sugar to make ama-zu (sweet vinegar). Garnish with garlic or white onion if desired. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Until a decade ago, mamakari no suzuke was made at home, but now people buy it cooked. In 2008, the ""Mamakari Promotion Committee"" was established with the aim of promoting mamakari, a specialty of Okayama, and has been disseminating information on mamakari cuisine and other topics. ## Ingredients - Mamakari: 20 fish - [Sweet vinegar] Vinegar: 1 cup - [Sweet vinegar] Salt: 2 tsp. - [Sweet vinegar] Dashi Kombu (kelp): 10cm square - [Sweet vinegar] Ginger: 1 piece ## Recipe 1. 1. Remove the scales, head and guts from the mamakari, open the belly, and remove the backbone. Sprinkle with salt and let sit for about 1 hour. 2. 2. Make ama-zu (sweet vinegar) by combining vinegar, salt, dashi kelp, ginger and sugar. 3. 3. Wash the fish with a little vinegar (not included in the amount) and marinate in the ama-zu. ## Provider Information provider : Kurashiki Nutrition Improvement Council ![Image](Not found)" "# Sabazushi(mackerel sushi) ｜ Our Regional Cuisines **Cuisine Name**: Sabazushi(mackerel sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Maniwa City, Takahashi City ## Main Ingredients Used mackerel ## History, Origin, and Related Events In the mountainous northern part of Okayama Prefecture, a surprisingly large number of fish dishes have been handed down from generation to generation. Saba-zushi is an autumn festival feast mainly made in the northern central part of Okayama Prefecture. In the old days, when transportation was not convenient, it was difficult to obtain perishable raw fish in mountain villages far from the seashore, so people thought of using fish brought in from Tottori Prefecture in the San-in region to make a feast for the autumn festival. Although there are differences from region to region, in most regions, it was made at the time of autumn festivals and rice-planting ceremonies. ## Opportunities and Times of Eating Habits During the Autumn Festival, each household would buy a large quantity of mackerel and make many mackerel zushi to distribute to relatives and acquaintances, and to entertain guests. Also, since rice harvesting was done after the Autumn Festival, mackerel zushi were sometimes made in large quantities and eaten in between work. Since salted mackerel is used, it can be made any time of the year, but it is best eaten in season when autumn mackerel is available. ## How to Eat Wash salted mackerel, cut into 3 pieces, and soak in vinegar for 1 to 2 days. Remove the mackerel from the vinegar and pat dry. Place the mackerel on a box lined with plastic wrap, fill with sushi rice, press down, and wrap in plastic wrap. Remove from the box, wrap in bamboo skin, weigh down lightly, and let sit overnight. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)It is made at home during autumn festivals and sold at roadside stations. It is also sold at restaurants that serve local cuisine. ## Ingredients - 【Vinegared salted mackerel】Salted mackerel (medium): 5 pcs. - 【Vinegared salted mackerel】Salt (for raw mackerel): 180g - 【Vinegared salted mackerel】Vinegar (more for hot season): 1 sho of vinegar - 【Vinegared salted mackerel】Sugar: 500g - Rice: 9 cups - Glutinous rice: 1 cup - Dashi konbu (put in when turning on the rice): 5cm square - Sugar: 400g (350g-400g) - Vinegar: 200cc - Salt: 40g - Ginger: 12g (for 4 pieces of mackerel) - Yuzu peel: 14g (for 4 pieces of mackerel) - Sushi rice: 400g for 1 piece of shime saba - Vinegar for oshi-zushi: 190cc - Vinegar for oshi-zushi: 9g (1 tbsp.) - 【Preparations】Oshi-Sushi Machine: - 【Preparations】Bamboo bark: ## Recipe 1. 1. Wash and cut the salted mackerel into 3 pieces, remove the skin, carefully remove small bones, and soak the mackerel in vinegar for a day and night. 2. 2. Cook the rice.Add 10% glutinous rice to make the rice sticky and shiny.Add the dashi kombu just before turning on the rice cooker (if you do it early, the color of the kombu will appear on the rice under the dashi kombu). 3. 3. Combine sugar, vinegar, and salt over heat to make vinegar mixture. 4. 4. After the rice is cooked, 10-15 minutes later (when the rice is still hot), remove the rice from the sushi bowl and pour in the vinegar mixture from step 3 to make sushi rice. 5. 5. While 4 is cooling, make the vinegar mixture for soaking the oshizushi container and soak the entire container (to prevent the plastic wrap from sticking to the container). 6. 6. Remove the bamboo peels with the vinegar mixture for soaking the oshizushi container. 7. 7. Make the chopped ginger and the shredded yuzu peel. 8. 8. When the sushi rice from step 4 has cooled, divide into 10 equal portions (9 pieces for large mackerel). 9. 9. Remove the vinegared mackerel from the vinegar and pat dry. 10. 10. Place a large piece of plastic wrap on a table, place the lid under the container, place the container of 5, place a large piece of plastic wrap inside the container, and spread it out neatly and flatly so that there are no wrinkles all over. 11. 11. Place the mackerel skin side down in the container, place either the ginger or yuzu peel from 7 in the center of the mackerel in a row along the backbone, place the equally divided sushi rice from 8 evenly and neatly in the container, cover the top lid, and press the sushi rice down firmly so that it does not lose its shape. 12. 12. Fold up the 11 pieces of plastic wrap, press through, remove the lid, and neatly wrap the other side and the front side of the plastic wrap together, followed by the left and right sides of the plastic wrap. 13. 13. Place 12 on the bamboo wrapper, again neatly wrap the other side and the front side, then the left and right sides, and fasten with rubber bands. 14. 14. Let sit for one day. 15. 15. Cut into pieces and place on a serving dish.Note: When cutting, leave the plastic wrap on and cut mackerel side up. ## Provider Information provider : Takahashi City Federation of Nutrition Improvement Councils ![Image](Not found)" "# Matsurizushi ｜ Our Regional Cuisines **Cuisine Name**: Matsurizushi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Rice, seasonal fish and vegetables ## History, Origin, and Related Events Matsuri-zushi, also called ""Okayama-bara-zushi"" or ""Bizen-bara-zushi,"" is made for festivals, celebrations, and entertaining guests in the Bizen-Okayama area. It is a gorgeous chirashizushi filled with vegetables, seafood, and rich ingredients from the Seto Inland Sea. During the Edo period (1603-1867), Lord Mitsumasa Ikeda, the feudal lord of Okayama, issued a decree to economize, telling the common people to eat only one soup and one vegetable so that they would not be extravagant. The common people would fill a tub-shaped half-slice of sushi rice with about ten different kinds of seasoned vegetables and seafood and stir them in to the rice. In addition to Spanish mackerel and sea eel, other seafood such as mogai and shrimp, bamboo shoots and burdock root are sometimes added. There is also another way to eat matsuri-zushi called ""nukui-zushi,"" which is steamed and heated. Nukui"" means ""warm"" in the Okayama dialect. ## Opportunities and Times of Eating Habits Nuku-zushi is a representative Okayama dish for festivals, bon festivals, and Buddhist memorial services in spring and fall, and is a must for entertaining guests. Ingredients vary depending on the season, such as Spanish mackerel, butterbur and bamboo shoots in spring, and matsutake mushrooms in autumn. The method of cooking sushi rice, the mixture of vinegar, and the method of boiling the ingredients vary from region to region and from household to household. ## How to Eat Vegetables are boiled and seasoned with soy sauce, sugar, and salt. Sprinkle salt lightly over Spanish mackerel, let sit for a while, then add to the vinegar mixture. Wash mogai with a shake and cook. Open the back of the sea eel, remove the bones, and teriyaki it with soy sauce and sugar. Boil shrimp and squid in soy sauce or salt. Cut octopus into thin strips and soak in sweet vinegar. Put back koya-tofu and simmer. Bake eggs and cut into thin slices. Shape vegetables and seafood for decoration, and mix the rest into the vinegared rice. ## Efforts for Preservation and Succession (Outline of the people who have passed on the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)It is available at kappo restaurants and sushi restaurants in the prefecture, and is also sold in the prepared food section of supermarkets. Momotaro's Matsuri Sushi,"" which is made by arranging ingredients on a bed of vinegared rice, is a product of Okayama's barazushi made into an ekiben. It has been a long seller at Okayama Station for over 50 years. ## Ingredients - Rice: 400g - Water: 500cc - Dashi kelp: 10cm square - Spanish mackerel: 4 slices - [Vinegar] Sugar: 4 tbsp. - Salt: 1／2 tbsp. - Vinegar: 3 tbsp. - Squid: 1 tsp. - Shrimp: 4 - Boiled octopus: 1／2 piece - Mussel: 60g - sea eel: 2 pcs. - lotus root: 80g - Koya-Tofu: 20g - Boiled bamboo shoots: 60g - Burdock root: 1 stick - Japanese butterbur: 1 - Dried shiitake mushroom: 6 pieces - egg: 2 - Pea pods: 30g ## Recipe 1. 1. Sprinkle the Spanish mackerel lightly with salt, let it sit for a while, then pour it into the vinegar mixture and take it out when it turns white around the edges. Add 1 tablespoon of vinegar to the vinegar mixture. 2. 2. Make sushi rice by pouring the vinegar over the rice cooked with dashi kombu. 3. 3. Cut squid into 5mm pieces and slice into bite-sized pieces. 4. 4. Cut octopus into thin strips and soak in sweet vinegar (1 tablespoon each of sugar and vinegar, a pinch of salt, not included in the quantity). 5. 5. Shake the mussels and cook. (1 teaspoon sugar, 1 tablespoon mirin and soy sauce (not included in the quantity)) 6. 6. Grill sea eel in teriyaki sauce (1 tablespoon each of sugar, mirin and soy sauce (not included in the quantity). Leave a little for decoration and cut the rest into small pieces. 7. 7. Cut lotus root into flower shapes for decoration, and cut the rest into small pieces. 8. 8. Put koya-tofu (dried tofu) back in the water and simmer. (2 tablespoons sugar, 1／2 teaspoon salt, and a dash of broth (not included in the quantity). 9. 9. Add sliced bamboo shoots and chopped burdock root to the koya-tofu stock and bring to a boil. Add boiled and cut Japanese butterbur and turn off the heat. 10. 10. Simmer the rehydrated dried shiitake mushrooms. (Not included: a little of the rehydrated liquid, 6 tablespoons sugar and 1 tablespoon soy sauce). 11. 11. Break the eggs into pieces (2 teaspoons sugar and a pinch of salt, not included in the quantity) and lightly cook them to make a broiled egg. 12. 12. Mix all ingredients except for garnish into the rice, place in a bowl, and top with garnish and salted boiled peas. ## Provider Information provider : Okayama City Nutrition Improvement Council ![Image](Not found)" "# Kaku Sushi ｜ Our Regional Cuisines **Cuisine Name**: Kaku Sushi **Region**: Our Regional Cuisines ## Main Lore Areas Hiroshima City, Kita Hiroshima-cho, Akitakata City, Geihoku ## Main Ingredients Used Rice, Shime saba (vinegared mackerel), Eggs, Kamaboko(fish cake), Shiitake mushrooms, Chestnuts, Sansho leaves, Carrot leaves, Dried shrimps, Denbu (A food made by breaking up fish meat (e.g. Red Snapper fish) into small pieces, seasoning with sugar, soy sauce, mirin (=sweet rice wine) and roasting. ## History, Origin, and Related Events It is a type of oshizushi made by filling a square wooden mold with sushi rice and other ingredients, and is eaten in the Asakita-ku area of Hiroshima City and the Geihoku region of Hiroshima Prefecture. When pressed out of the wooden frame, six to eight pieces of the same size are formed at the same time, and the finished product is square, hence the name ""kaku-zushi"" (square sushi). It is sometimes called ""oshizushi"" or ""Inaka sushi"" (country sushi). The ingredients are sometimes changed according to the season or region, and are characterized by a decorative ingredient on top called ""Kami-oki"" and an ingredient in the sushi rice called ""Nakagu"". The ""Kami-oki"" is made up of brightly colored red, green, and yellow ingredients such as shime saba (mackerel), thinly fried egg, kamaboko (fish cake), shiitake mushrooms, aromatic mushrooms, matsutake mushrooms, chestnuts, sansho leaves, carrot leaves, dried shrimp, and denbu, while the ""Nakagu"" is made up of slightly salty carrot, shiitake mushroom, gobo, beans, etc., all of which are not visible from the outside. As you eat your way through the sushi rice, the rich flavor of the simmered ingredients suddenly spreads out. In addition, because the vegetables are seasoned and the seafood is heated, it tastes good even after a long time has passed. In the 1950s, it was common for each household to have a wooden form of kaku-zushi, and since kaku-zushi was traditionally served to guests on celebratory occasions and other special occasions, it was customary to make a larger quantity and distribute it in wooden boxes to neighbors and neighbors. ## Opportunities and Times of Eating Habits It is served at festivals and as a hospitality dish for guests. In addition to New Year's, cherry blossom viewing, Obon Festival, and autumn festivals, it was also served at weddings and funerals during the period when weddings and funerals were held at home. Even today, it is sometimes made at home, but the number of occasions is decreasing. ## How to Eat Fill a square wooden mold with sushi rice and ingredients. On the inside carrots, shiitake mushrooms, burdocks, beans, etc. cooked in a thick seasoning are placed. On top, colorful ingredients such as shime saba (mackerel), thinly fried egg, fish cake, shiitake mushrooms, matsutake mushrooms, aromatic mushrooms, chestnuts, sansho leaves, carrot leaves, dried shrimps, and denbu are arranged. When pushed out of the wooden crate, six to eight square pieces of the same shape of sushi are formed. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It can be eaten at restaurants that serve local cuisine, or sold at local produce markets. In Kita Hiroshima Town, it is also taught in local cooking classes. ## Ingredients - Rice: 3 cups - [Sushi vinegar] Vinegar: 4 tbsp - [Sushi vinegar] Sugar: 2 tbsp - [Sushi vinegar] Salt: 1 tsp - Shime saba (Vinegret mackerel): as needed - Thinly sliced egg: as needed - Kamaboko (=fish paste): as needed - Shiitake mushrooms: as needed - Cooked chestnuts: as needed - Matsutake mushroom: as needed - Simmered soybeans: as needed - Denbu: as needed - Carrot leaves: as needed ## Recipe 1. 1. Put the cooked rice into a sushi bowl and mix all of the [sushi vinegar]. 2. 2. Place (one) item to be placed on top of the sushi rice, and top with the denbu and carrot leaves to make pressed sushi. You may add boiled vegetables or cooked beans to be mixed into the “moguri” (Hiroshima dialect to place lace into the inside) in the sushi rice. ## Provider Information provider : ""Hiroshima Prefecture's Taste Dishes to Pass Down and Preserve"" (Hiroshima Nutrition Education and Health Promotion Executive Committee) ![Image](Not found)" "# Nebuto no Karaage ｜ Our Regional Cuisines **Cuisine Name**: Nebuto no Karaage **Region**: Our Regional Cuisines ## Main Lore Areas Fukuyama City ## Main Ingredients Used Nebuto, potato starch, oil, salt ## History, Origin, and Related Events Nebuto is a white-fleshed fish of 3 to 5 cm caught mainly in the Seto Inland Sea, and is commonly called tenjikudai. It is also called ""ishimochi"" or ""ishikaberi"" because of its hard head. Because its otolith bone is larger than those of other fish, it cannot be eaten whole from the head even though it is a small fish, so the head is removed and eaten. It is in season from May to September, and is selected as one of the ""Bingo Fish"" by fishermen in the Bingo area (Mihara City, Onomichi City, Fukuyama City, Hiroshima Prefecture; Kasaoka City, Okayama Prefecture) who choose representative fish of their area. Deep-fried nebuto is made by dipping nebuto in potato starch and deep frying it, making it a snackable dish. It is popular as a snack for children and as a snack for alcoholic beverages. In 2021, Fukuyama City held a ""Fukutsumami General Election,"" a competition to determine the ranking of ""Fukuzumami,"" snacks made from the city's specialties, and ""Nebuto no Nanbanzuke"" was chosen as the fourth place winner, making it one of The Big Four . ## Opportunities and Times of Eating Habits It is in season from May to September. It is a favorite snack for children and as a snack for alcoholic beverages. Nebuto is also eaten as tempura, nanbanzuke, and other dishes in addition to fried fish. ## How to Eat Remove the head and guts off nebuto, wash the nebuto in salted water, dust with potato starch, and deep fry in medium oil. Sprinkle salt on the fried fish. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It has been selected as ""Bingo Fish,"" the local fish of choice by local fishermen, by the Bingo Local Fish Supporters. This organization is engaged in activities to promote the taste and cooking methods of Bigo's local fish to the younger generation, and has invented ""Nebukatsu"" (fried tenjikudai). Nebuto was also featured in the ""Fukuyama City's General Election of Fuku Tsumami,"" further raising awareness of the dish. It is served at several restaurants in the city and is sometimes sold at supermarkets. In addition, ""Nebuto Furikake"" (sprinkled with nebuto), invented by elementary school students, has been commercialized and is served in school lunches at kindergartens and schools in the city. Nevuto-sebei,"" a rice cracker made from whole nebuto, is also sold. ## Ingredients - Nebuto (Tenjikudai): 160g - Salt: a little - Wheat flour: as needed - Katakuriko(=potato starch): as needed - Oil for frying: as needed ## Recipe 1. 1. Remove the heads of the nebuto and wash them in salted water. 2. 2. Lightly dust 1 with equal parts flour and potato starch. 3. 3. Deep fry 2 in medium oil. 4. 4. Sprinkle salt over the fish while it is still hot. ## Provider Information provider : ""A Taste of Fukuyama: Local Cuisine"" (Fukuyama City Council of Dietary Improvement Promoters) ![Image](Not found)" "# Kinako Musubi ｜ Our Regional Cuisines **Cuisine Name**: Kinako Musubi **Region**: Our Regional Cuisines ## Main Lore Areas Kita Hiroshima-cho ## Main Ingredients Used Rice, kinako (roasted soybean flour), umeboshi (pickled plums), simmered soybeans, and salted kelp ## History, Origin, and Related Events Kinako-musubi is a round omusubi with dried plums and thinly sliced salted kelp, covered with kinako (roasted soybean flour). It was served between rice plantings and at the end of the rice planting season called “dai-mite”. In Hiroshima, ""Mite"" means ""disappear,” and Kinako musubi along with ""Bara Sushi"" and ""Grilled Mackerel Chishamomi"" are eaten. It is said that the sushi was made in a round shape with the wish that the seedlings planted would bear a full crop in the fall. In the Chugoku region, there is an event called ""Hayashida"" or ""Tabayashi,"" in which a large number of people plant rice while playing drums and flutes and singing rice-planting songs. These events, which have been handed down from the Middle Ages, were a ritual for rice cultivation to worship the ""god of rice fields"" to pray for peace and a good harvest, and at the same time, they were a major event that served as a consolation for those engaged in the hard work of rice planting and as one of the few entertainment elements in the farming villages of the time. The ""Hayashida"" of Mibu, Kita Hiroshima Town, in particular, came to be called ""Mibu no Hana Taue"" (flower rice planting in Mibu) because of its extravagant pageantry, with the participating oxen wearing gorgeous flower garlands and dressed-up Saotome girls planting seedlings to the sound of drums and flutes. During this event, ""kinako-musubi"" is still served today, and is sometimes called ""sanbai"" or ""sanbai-meshi. Sanbai"" refers to the conductor of the O-hayashi, or the god of rice paddies. ## Opportunities and Times of Eating Habits It is eaten between rice plantings and at ""dai-mite"", which means the end of the work. The end of May to the beginning of June, when rice is planted. ## How to Eat The omusubi is filled with dried plums or thinly sliced salted kelp and covered with kinako (roasted soybean flour). The shape is usually round. Shinjo no Hayashida also offers musubi for the purpose of passing on the culture, but these are bale-shaped with black soybeans mixed in. The kinako (roasted soybean flour) is sprinkled on the rice to make it easier to eat during the rice-planting process. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Although ""Hanataue"" in Mibu ceased to exist for a time, it is now registered as an Important Intangible Folk Cultural Asset of Japan and a UNESCO Intangible Cultural Heritage through local efforts for preservation. At the same time, the custom of eating ""kinako-musubi"" (roasted soybean flour dough), an event food of ""Hanataue,"" has also been handed down. ## Ingredients - White rice: 3 cups - Kinako (Roasted soybean flour): 140-150g (1 bag of commercial kinako (roasted soybean flour)) - Sugar: 90-105g (depending on the amount of kinako (roasted soybean flour) and your preference) - Salt: Pinch to 2／3 tsp (it tastes better with a pinch of salt) ## Recipe 1. 1. Cook white rice with a normal amount of water. 2. 2. Mix kinako (roasted soybean flour), sugar, and salt in a large dish. 3. 3. Divide the freshly cooked white rice into a bowl or rice casserole, cool slightly, and form into a round (spherical) shape. 4. 4. Put the rice balls into the bowl and roll them to cover the whole rice ball. ## Provider Information provider : Kita Hiroshima Town Board of Education ![Image](Not found)" "# Ko-iwashi no sashimi (sashimi of small sardine) ｜ Our Regional Cuisines **Cuisine Name**: Ko-iwashi no sashimi (sashimi of small sardine) **Region**: Our Regional Cuisines ## Main Lore Areas Ondo-cho Kure City, Kurahashi-machi ## Main Ingredients Used Small sardine, Soy sauce, Ginger ## History, Origin, and Related Events ""Ko-iwashi"" refers to Japanese anchovy, and has long been known as ""small sardines"" in Hiroshima Prefecture. Hiroshima Bay is rich in plankton, which serves as bait for small sardines, so well grown sardines are caught in abundance. As a result, approximately 70% of the catch landed in Hiroshima Prefecture is anchovy (Ministry of Agriculture, Forestry and Fisheries ""2020 Fishery and Aquaculture Production Statistics"").They are caught with sardine boat seines, which are sometimes referred to locally as ""patch net fishing"" because the shape of the net resembles the patches on a man's underwear. In the old days, peddlers were often seen selling fresh small sardines, which were cheap, tasty, and a valuable foodstuff for the common people. Washing small sardines in water removes the scales and removes the unique smell of small sardines. Sashimi is served with soy sauce and grated ginger. Its firm flesh is said to be as tasty as sea bream, the king of fish, and there is even a food proverb that says, ""If you wash sardines seven times, they taste like sea bream"". The season is from June to August. Because of its high unsaturated fatty acid content, freshness is essential for sashimi, but because Hiroshima is close to fishing grounds, fresh small sardines can be found in supermarkets and fresh fish stores. In Hiroshima, many people use a spoon or packing tape (PP band) to quickly cut the small sardines. In addition to raw fish, boiled and dried ""iriko (=dried sardines)"" are used as soup stock mainly in western Japan, and ""chirimen"" made from young sardines (=shirasu) is also widely eaten. ## Opportunities and Times of Eating Habits The season is from June to August. At the beginning of the rainy season, small sardines can be found in supermarkets and fresh fish stores, and are usually cut up fish and eaten by households. ## How to Eat In Hiroshima, many people can quickly cook small sardines with a spoon or PP band. It is eaten with soy sauce and grated ginger. It is also eaten as tempura or grilled with rice bran. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) Fresh small sardines line the shelves of supermarkets and fresh fish stores when they are in season. It has become a summer tradition for Hiroshima residents. During this season, they are also served in restaurants. ## Ingredients - Small sardine (=Japanese anchovy): 1 pack (about 30 fish) - Grated ginger: As needed - Salt: As needed ## Recipe 1. 1. Prepare fresh small sardine (=Japanese anchovy). Fresh Small sardines are those with clear eyes. 2. 2. Make ice-cold salt water, put the small sardine (=Japanese anchovy) in it, and scrub gently to remove some of the scales. 3. 3. Insert a spoon into the small sardine from the shoulder and slide it along the backbone to peel off the flesh. 4. 4. Wash the small sardine (=Japanese anchovy) again in ice-cold salt water, rinsing off any remaining scales and entrails. 5. 5. Replace the brine in which the small sardine (=Japanese anchovy) were washed with new brine and wash the small sardines again. 6. 6. Repeat steps 4 and 5 seven times. The taste is as good as sea bream. 7. 7. After washing, pat the small sardines (=Japanese anchovy) dry thoroughly with kitchen paper. 8. 8. Arrange the small sardines(=Japanese anchovy) on a plate and top with grated ginger and other condiments as desired. ## Provider Information provider : Executive Committee for the Promotion of ""Hiroshima Bay's Seven Great Sea's Seafoods"" ![Image](Not found)" "# Takomeshi ｜ Our Regional Cuisines **Cuisine Name**: Takomeshi **Region**: Our Regional Cuisines ## Main Lore Areas Mihara City, Onomichi City, Fukuyama City ## Main Ingredients Used Rice, Octopus, Carrot, Gobou(=Burdock), Fried thin tofu ## History, Origin, and Related Events ""Takomeshi"" is octopus cooked with rice. Originally, fishermen would chop octopus on the boat and cook it into rice and eat it as fishermen's rice. The environment off the coast of Mihara is particularly suitable for growing octopus because of its good water quality, stable water temperature, and rocky areas with abundant bait, and octopus fishing has been popular since the Edo period. Even today, the Seto Inland Sea is one of the most important habitats for octopus. The fast ocean currents in this area allow octopus to stick firmly to the rocks, making their legs thicker and shorter, and giving them a firmer, crunchier texture. The main method of octopus fishing in Mihara is ""takotsubo fishing"", in which the octopus body is not easily damaged. About 100 octopus cribs are attached to a rope about 100 meters long and sunk at intervals of several tens of meters to the bottom of the sea, as determined by each fisherman. No buoys or other landmarks are placed at this time, so fishing requires many years of intuition and experience. The octopus are immediately washed in salt water, vacuum-packed, and flash-frozen. The Mihara City Fisheries Cooperative Association has branded the octopus caught in Mihara under the name ""Mihara Yassa Octopus,"" after the local traditional event ""Mihara Yassa Festival"". ## Opportunities and Times of Eating Habits Octopus is in season from June to August, but thanks to improvements in freezing technology, it is eaten throughout the year. Originally, fishermen ate octopus rice on their boats, but now it is widely consumed by the general public. In some areas, it was also eaten during rice-planting festivals to pray for a good harvest, ""so that the rice plants will grow well like the legs of an octopus. It is also made in ordinary households. ## How to Eat Blanch raw octopus with salt to remove any sliminess, then rinse in cold water. Cook chopped octopus with carrots, Gobou(=Burdock), ginger, etc. in Dashi(=Japanise soup stock), soy sauce and sake. Ingredients may vary from region to region. In some cases, rice bran is used to remove the sludge from the octopus. Dried octopus is also delicious. Other popular octopus dishes include octopus tempura and octopus sashimi. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) It is sold at local produce stands and served at restaurants. It is also popular as a school lunch menu item. The Mihara City Fisheries Cooperative Association has branded the octopus caught in Mihara under the name ""Mihara Yassa Octopus"" in reference to the local traditional event ""Mihara Yassa Festival"". Every August 8 is designated as ""Octopus Day,"" and events such as an octopus memorial service, cooking classes, and a music festival are held. New octopus menus, such as octopus tempura curry and octopus burgers, are being developed at the Mihara production center. In addition, various products using octopus are sold at souvenir stores in the city, such as ""Open Octopus,"" ""Tako-Meshi no Moto,"" and ""Tako-Momiji,"" a famous Hiroshima confectionery containing octopus, making it easy to enjoy octopus. ## Ingredients - Polished rice: 2 cups - Water: 450ml - Boiled octopus: 150 g - Carrots: 30 g - [Seasonings] Sake: a pinch - [Seasonings] Light soy sauce: Approximately 2tbsp. - Finely chopped nori seaweed: As needed ## Recipe 1. 1. Cut boiled octopus into chunks. 2. 2. Julienne carrot into thin strips. 3. 3. Add water, 1, 2 and [seasonings] to washed rice and cook together. 4. 4. Place 3 in a bowl and top with chopped nori. ## Provider Information provider : ""A Taste of Fukuyama: Local Cuisine"" (Fukuyama City Council of Dietary Improvement Promoters) ![Image](Not found)" "# Kuwai no Ama-ni (Arrowhead simmered in a sweet sauce) ｜ Our Regional Cuisines **Cuisine Name**: Kuwai no Ama-ni (Arrowhead simmered in a sweet sauce) **Region**: Our Regional Cuisines ## Main Lore Areas Fukuyama City ## Main Ingredients Used arrowhead, dried gardenia fruit, soup stock, sugar, mirin ## History, Origin, and Related Events Kuwai no Ama-ni is a stew that is known for its sweet taste, which is seasoned with broth, sugar, and mirin. The dish is named after ""kuwaimo,"" a potato-like fruit that grows under the leaves shaped like a hoe for digging up the earth. There are three types of arrowhead: ao kuwai (blue arrowhead), shiroi kuwai (white arrowhead), and suita kuwai. Ao kuwai, the main type grown in Japan, is characterized by its round, spherical shape and vivid blue surface. Fukuyama City produces the largest amount of arrowhead in Japan, according to the Ministry of Agriculture, Forestry and Fisheries' ""Survey on Regional Vegetable Production in Japan in 2018"". It is also referred to as the ""sapphire of the rice field"" due to its beautiful color. Arrowhead is a nutritious root vegetable that is rich in protein and potassium. It has a dusty texture and a sweet taste with a slightly bitter aftertaste. In Japanese cuisine, it is considered a lucky food and is often served during festive occasions. Fukuyama's arrowhead is particularly famous and is in high demand as an ingredient in Osechi dishes. The best time to get shipments of this root vegetable is between November and December. The mild Seto Inland Sea climate of Fukuyama is perfect for growing blue arrowhead. Its cultivation began around 1902 when it grew wild in a swampy area in present-day Senda-cho, Fukuyama City. Later on, it was brought to the fertile moat around Fukuyama Castle. During the Edo period, the Fukuyama clan built additional irrigation canals to convey water from the Ashida River to the new rice paddies. This provided a plentiful supply of water, which helped the cultivation of arrowhead to flourish in Fukuyama. ## Opportunities and Times of Eating Habits Arrowhead is a common food item in osechi, a traditional Japanese New Year's cuisine, believed to bring good luck. During the Edo period, samurai families in castle towns used to serve osechi dishes that contained arrowheads. However, in the Meiji period, ordinary people began preparing osechi dishes, which included arrowheads. By the 1950s, stacked boxes of osechi dishes containing arrowheads were extensively sold in department stores, and the custom of eating arrowheads on New Year's Day became popular. Locals typically consume arrowhead from November to December while it is in season. ## How to Eat Boil the arrowhead and remove the skin, keeping only the buds. Then, cook the arrowhead in a broth made with sugar, mirin, and dried gardenia fruit. After boiling, allow it to soak overnight to absorb the flavors. Other delicious ways to serve arrowhead include frying it, making an arrowhead salad, or creating arrowhead chips. ## Efforts for Preservation and Succession Fukuyama Arrowhead is registered under the Ministry of Agriculture, Forestry, and Fisheries' Geographical Indication (GI) protection system. It is highly regarded for its strict quality control, fruit selection system, and mountain history. ## Ingredients - Arrowhead: 200g - Dried gardenia fruit: 1 or 2 - [Seasoning] Dashi broth: 1.5 cups - [Seasoning] Sugar: 3 tbsp. - [Seasoning] Mirin (sweet cooking rice wine): 2 tbsp. - [Seasoning] Salt: A pinch ## Recipe 1. 1. Boil arrowhead in water until cracks appear on the surface. 2. 2. Cool the arrowhead, peel the skin, and leave the sprouts. 3. 3. Add your desired seasonings and crushed dried gardenia fruit in a small bag. Bring to a boil, add 2 to 3, and allow it to simmer. 4. 4. Finally, let it sit overnight to let the flavors soak in. ## Provider Information provider : A Taste of Fukuyama: Local Cuisine"" (Fukuyama City Council of Dietary Improvement Promoters) ![Image](Not found)" "# Igisu tofu (Red algae and soy flour) ｜ Our Regional Cuisines **Cuisine Name**: Igisu tofu (Red algae and soy flour) **Region**: Our Regional Cuisines ## Main Lore Areas Mihara, Onomichi, Osakikamijima, Kure ## Main Ingredients Used Igisu (red algae) raw soy flour, dashi stock, shiso leaves, Japanese ginger, miso, vinegar ## History, Origin, and Related Events This dish is made from a type of algae called “igisu”, which is mixed with raw soy flour and heated until it melts, then set like gelatin. It works on the same principle as vegetable gelatin or agar-agar, and sets without any need to add a coagulant. It is always made for Bon festival or other occasions when friends and family gather. In some areas it is frequently made during summer. The garnishes and seasonings used vary depending on the region and the household. In summer it is eaten chilled from the fridge. Igisu is a reddish-brown variety of algae cultivated from summer until fall, also referred to as “egonori”.It is shaped in fine strands that split off into different ""paths"" one after another, with the tips bending into a hooked shape. While it grows in the deep recesses of the sea, it drifts into the shallows of inlets and beaches from spring to summer, where it is harvested from the rocks and pebbles it sticks to. Once gathered, it is repeatedly rinsed in cold water and dried in the sun, until it is dehydrated. Low in calories and rich in minerals and dietary fiber, it is prized as an ideal food for promoting a long life. It has been eaten since ancient times, reportedly having been offered as tribute to the Imperial Court in the Asuka (592 to 710 CE) and Nara (710 to 794 CE) periods. It has become difficult to get hold of these days, but foods made from melted and set igisu can still be seen in Tottori, Ehime, Niigata, Nagasaki, Fukuoka and other prefectures. ## Opportunities and Times of Eating Habits Until about 1960, the dish was frequently made for Bon festival or other occasions when friends and family would gather. In some areas it is often made during summer in particular. ## How to Eat Thoroughly rinse the dehydrated algae. Dissolve the algae with raw soy flour in water, before simmering. Pour into a square or rectangular container to cool, and once it has set, cut it into blocks. You can set the algae by itself, or add carrots, burdock, shrimp; it can also be mixed with rice bran water before setting. It is eaten with various miso pastes (vinegared, or with dried sardines, water pepper or yuzu), ginger, or soy sauce mixed with grated ginger. ## Efforts for Preservation and Succession The dish is sold at regional farmer's markets, including those at roadside rest stations. As harvests of red algae decrease, it is becoming less and less common, but it is sometimes still made at home, too. ## Ingredients - Igisu (red algae): 12g - Dashi stock (1): 2 and 1／2 cups - Soy flour: 80g - Dashi stock (2): 2／3 cup - Shiso (Chinese basil) leaves: 4 - Japanese ginger: 2 buds - [Seasoning] white miso: 2 tbsp. - [Seasoning] vinegar: 1 tbsp. - [Seasoning] sugar: 1 tbsp. ## Recipe 1. 1. Rehydrate the algae in some water, then wring out the moisture. Mix with dashi stock (1), and heat until the algae has melted. Once this has occurred, mix the soy flour with dashi stock (2), then add this to the algae-dashi stock mixture. Simmer for approximately 2 minutes, making sure that it does not burn. 2. 2. Pour the mixture into a mold, chill until it sets, then transfer to a bowl. Mix the miso, vinegar and sugar together, and use this as garnish together with the shiso leaves and ginger. ## Provider Information provider : ""I want to pass it on: a collection of tasty Hiroshima dishes"" (Hiroshima Executive Committee for Food Education and Promotion of Health) ![Image](Not found)" "# Nigome ｜ Our Regional Cuisines **Cuisine Name**: Nigome **Region**: Our Regional Cuisines ## Main Lore Areas Fuchu town and other areas in the western part of the prefecture ## Main Ingredients Used azuki beans, radish, carrots, dried shiitake mushrooms, burdocks, lotus root, taro, deep-fried tofu, konjac ## History, Origin, and Related Events The vegetarian dish ""Nigome"" is made with diced and boiled azuki beans, daikon radish, carrots, dried shiitake mushrooms, burdock root, lotus root, taro, deep-fried tofu, and konjac. No meat or fish is used in the ingredients or broth. The western part of the prefecture is called ""Aki no Kuni"" and has many Jodo Shinshu followers, who were named ""Aki followers"". Shinran Shonin, the founder of the Jodo Shinshu sect, passed away on January 16th, which is celebrated as ""Goshoiki"". When Shinran Shonin was critically ill, his disciples made him a vegetarian stew with azuki beans, his favorite food. This later became the vegetarian food of the Goaritoyo, named ""Nigome"". Fishermen in the area used to follow the custom of ""Otanya no Ichigomari"" during the Otaidaya period, where they closed their fishing boats and markets for three days to avoid killing. Nigome was made in large quantities before the Oarigoya and boiled repeatedly for three days before being consumed. Soy sauce is used for seasoning, giving it a simple flavor that allows the natural taste of the ingredients to shine. ## Opportunities and Times of Eating Habits During the three-day period of ""Otanya"" around January 16th of the new calendar year, an event food is eaten to commemorate the anniversary of Shinran Shonin's death. This custom was followed by Aki followers, who would consume the food repeatedly until their body was warmed up and then visit the temple. This food was also served at temples that held memorial services for Shinran Shonin. ## How to Eat Soak azuki beans in water for a day before serving. Dice radish, carrot, dried shiitake mushrooms, konjac, burdock root, taro, deep-fried tofu, lotus root, or any other desired ingredients. Combine all the ingredients in a pot and simmer with the azuki in a large amount of soup stock. Soy sauce is the basic seasoning, but some households prefer to add mirin or miso. Keep the seasoning light, as the beans are simmered multiple times. ## Efforts for Preservation and Succession Today, the custom of ""otanya no ichigomari"" has disappeared, and the custom of eating nikigome during ""otanya"" is also decreasing. Nigome is also served as a school lunch menu as an opportunity for students to learn about the local cuisine. ## Ingredients - Azuki beans: 50g - Daikon radish: 1／4 (250g) - Burdock root: 1／2 (75g) - Carrot: 1／2 (80g) - Taro: 2 (140g) - Lotus root: 100g - Dried shiitake mushrooms: 2 or 3 (6g) - Deep-fried tofu: 1／2 (16g) - Konjac sheet: 1／2 (100g) - Soy sauce: 50ml - Sugar: 1／2 tbsp. ## Recipe 1. 1. Soak azuki beans in water for a day before to soften and boil lightly. 2. 2. Cut all ingredients into 1cm pieces. 3. 3. Drain burdock root and lotus root. 4. 4. Put all ingredients except taro in a pot and simmer in a large amount of soup stock (not included). 5. 5. Cook until azuki beans become soft, skimming off any foam that floats to the surface. Then add taro, soy sauce, and sugar and bring to a simmer. 6. 6. When simmering, make sure there is enough broth left over to make the sauce a little thinner. ## Provider Information provider : “A collection of Hiroshima Prefecture's Flavorfull Dishes That We Want To Pass On” (Hiroshima Nutrition Education and Health Promotion Executive Committee) ![Image](Not found)" "# Tai-men/Tai-somen ｜ Our Regional Cuisines **Cuisine Name**: Tai-men/Tai-somen **Region**: Our Regional Cuisines ## Main Lore Areas Seto Inland Sea coastal areas such as Onomichi City and HatsukaichiCity ## Main Ingredients Used Sea bream, somen noodles, prickly ash leaves, egg, shiitake mushroom ## History, Origin, and Related Events Tai-men is a dish featuring boiled somen noodles piled in waves on a large plate and topped with a whole boiled sea bream, garnished with prickly ash leaves, cucumber, shredded egg crepe, and salty-sweet simmered shiitake mushroom. It can also be garnished with pine branches. It is a ceremonial dish often served for special occasions such as house framing ceremonies, 77th birthdays, 88th birthdays, weddings, and ship unloading ceremonies. It is an auspicious dish with sea bream (tai) signifying ""medetai"" (happy), and somen noodles signifying a ""long and thin continuation."" The guests compliment the size and flavor of the sea bream, and they enjoy the feast with the wish that their happiness will continue for a long time. It is served on a large plate, then divided into smaller plates and covered in broth and toppings as desired. The broth poured on top is simply the broth in which the sea bream was boiled. At home, it is typically made with smaller fish such as rockfish, black sea bream, stonefish, or grunt. It is generally referred to ""Tai-men"" when eaten at celebrations, and ""Tai-somen"" when eaten at home. It is difficult to keep the sea bream intact while boiling, so it is often placed in a boat-shaped basket made of straw or bamboo peel, and boiled in a pot large enough to contain it completely. With its rocky, undulating sea floor and tidal currents, the Seto Inland Sea is well-suited for the spawning and habitation of sea bream, and they have long flourished in those waters. In addition to Tai-somen, there are many other sea bream dishes in the region. ## Opportunities and Times of Eating Habits It was often served for special occasions such as house framing ceremonies, 77th birthdays, 88th birthdays, weddings, and ship unloading ceremonies. It was often eaten during the Bon and Kangen-sai Festivals as well. Kangen-sai is a local festival with a deep connection to the Itsukushima Shrine in Miyajima that is held on June 17th of the lunar calendar. In recent years, it is also served at drinking parties. ## How to Eat Boiled somen noodles are piled in waves on a large plate and topped with a whole sea bream simmered in a light seasoning of soy sauce, sake, mirin, and sugar. It is served with garnishes such as prickly ash leaves, cucumber, shredded egg crepe, and simmered shiitake mushroom. To eat, it is divided into smaller plates with the sea bream broth poured on top. Other condiments are often not added. ## Efforts for Preservation and Succession These days, sea bream is readily available and eaten in preparations such as sashimi, grilled, or simmered with turnip, but Tai-men is often eaten for celebrations and other occasions. It is also served at local restaurants. It is also presented in recipe collections featuring local ingredients such as ""Onomichi Seasonal Food"" and ""20 Seasonal Fish Recipes,"" which were created as part of the Onomichi Slow Food Community Development Project. ## Ingredients - Sea bream: 1 (about 20cm) - Somen noodles: 4 bundles - Prickly ash leaves: A few - Egg: 2 - [Seasoning] Water: 1 cup - [Seasoning] Soy sauce: 1／4 cup - [Seasoning] Sake: 2 tablespoons - [Seasoning] Mirin: 2 tablespoons ## Recipe 1. 1. Descale the sea bream, remove the guts, and wash thoroughly. 2. 2. Gently simmer the sea bream from step 1 with the [Seasoning] ingredients. 3. 3. Arrange the boiled somen noodles in a wavy pattern on a large plate, and place the simmered sea bream on top (you can also place pieces of grilled or steamed sea bream on top of the somen noodles). 4. 4. Garnish with shredded egg crepe and prickly ash leaves. ## Provider Information provider : Recipe source: ""Taste of Fukuyama Regional Cuisine"" (City Council of Dietary Improvement Promotion Workers) ![Image](Not found)" "# Taimeshi ｜ Our Regional Cuisines **Cuisine Name**: Taimeshi **Region**: Our Regional Cuisines ## Main Lore Areas Seto Inland Sea coastal regions such as Fukuyama City, Onomichi City, and Osakikamijima Town ## Main Ingredients Used Rice, sea bream, salt, dashi stock ## History, Origin, and Related Events “Taimeshi” is a local dish mainly eaten in the Seto Inland Sea coastal region. It’s made by putting a whole sea bream in a pot and cooking it with rice. It’s said that fishermen began making this dish during the Edo period when the village headman of Hashirishima started casting a sea bream fishing net. The Seto Inland Sea is characterized by a rocky and undulating seabed terrain, along with strong tidal currents, making it a suitable spawning environment and habitat for sea bream. As a result, sea bream fishing has thrived in the area since ancient times. Traditional fishing methods for sea bream, such as single-hook line fishing, abise fishing, floating sea bream fishing in Noshiro, and sea bream net fishing in Tomo, have been passed down through generations. Among them, Tomonoura in Fukuyama City is famous for the “taishibari net fishing method,” which is said to have started about 380 years ago in the Edo period. It’s a fishing method in which the sea bream that gather in the Seto Inland Sea to spawn in early summer are caught in nets all at once, and is now designated as an important intangible folk cultural property of Fukuyama City. From the beginning to middle of May you can watch the fishing from a boat and have the experience of actually pulling a net. In recent years, there has been a surge in red snapper aquaculture in the Seto Inland Sea. The practice of “harbor-based cultivation” involves releasing red snapper into the harbor and providing them with food for a specific period to encourage their settlement in the area. Additionally, the establishment of the first “marine ranch” off the coast of Osaki Kamijima Town has further promoted red snapper cultivation in the Seto Inland Sea. ## Opportunities and Times of Eating Habits It’s eaten throughout the year, but sea bream is in season from March to May. Originally a fisherman's dish, there is no particular occasion or season for eating it. Today it’s mainly served in restaurants. ## How to Eat Remove the innards and scales from the sea bream, put it in a deep pot, season it with soy sauce, sake, mirin sweet rice wine, and salt. Then cook it with rice. Burdock and carrots are sometimes added too. ## Efforts for Preservation and Succession Although it’s sometimes made at home, it’s most often served at restaurants. In Tomonoura in Fukuyama City, there are many shops that make sea bream dishes, such as taimeshi and sea bream chazuke, and it’s a local specialty. It’s also provided in school lunches as an opportunity to learn about traditional cuisine. Boil-in-the-bag taimeshi is also on sale, making it easier to enjoy. ## Ingredients - Polished rice: 2 cups - Water: 450ml - Sea bream: 1 - Carrots: 20g - Burdock root: 20g - [Seasoning] Light soy sauce: 1 tbsp - [Seasoning] Salt: 1／3 tsp - [Seasoning] Sake: 1 tbsp - Dashi kelp: 10cm square - Chopped seaweed: Appropriate amount ## Recipe 1. 1. Remove the scales and innards from the sea bream and wash it thoroughly. 2. 2. Cut the carrots and burdock root into thin strips and remove the bitterness by soaking them in water. 3. 3. Add water, the vegetables from Step 2, and [Seasoning] to the washed rice, spread dashi kelp and the sea bream from Step 1 on top, and cook. 4. 4. After cooking, loosen the meat of the sea bream and mix it into the dish. 5. 5. Place Step 4 in a bowl and top with chopped seaweed. ## Provider Information provider : Recipe provided by: “Taste of Fukuyama, Local Cuisine Edition” (Fukuyama City Eating Habits Improvement Promotion Member’s Council) ![Image](Not found)" "# Bisyunabe(Sake Hot Pot) ｜ Our Regional Cuisines **Cuisine Name**: Bisyunabe(Sake Hot Pot) **Region**: Our Regional Cuisines ## Main Lore Areas Located in the Aki region, Hiroshima City ## Main Ingredients Used Chicken, gizzard, pork, napa cabbage, chives, leek, salt, pepper, sake, garlic ## History, Origin, and Related Events Sake hot pot is a simple dish made by cooking chicken, gizzard, pork, and vegetables with a straightforward seasoning of salt, pepper, and sake. It's light and lets you enjoy the natural flavors of the ingredients. It's said to have originated as a staff meal invented by a sake brewer in Nishijo, Hiroshima City, to satisfy hunger during breaks from sake-making. The simple seasoning is designed to not affect the ability to taste sake. Because the alcohol evaporates when heated, even people who aren't fond of alcohol and a wide range of age groups can enjoy it. The name comes from the Japanese word ""bisho"", meaning wet, referring to brewery workers who often got soaked with water due to their work. Since they would eat this hot pot, it became known as ""bisho nabe."" The characters ""美酒"" (""sake"" and ""beauty"") were added in recent years. Nishijo, known for its sake brewing, is a renowned brewing area comparable to ""Nada of Hyogo"" and ""Fushimi of Kyoto."" It has excelled in quality, monopolizing top positions in national sake competitions from the Meiji to Taisho eras, thus elevating the reputation of Sake City Nishijo. It's also famous for being called the ""New Sake Capital"" by the poet Kawahigashi Hekigoto, who visited Nishijo at the beginning of the Showa era. ## Opportunities and Times of Eating Habits It was originally eaten as a staff meal during sake brewing's winter period. Nowadays, it's enjoyed as a specialty dish of Hiroshima City all year round. It's also served during the annual ""Sake Festival"" held in October. ## How to Eat Heat oil in a pot, sauté garlic, add chicken, gizzard, pork, then add napa cabbage, chives, etc., starting with ingredients that take longer to cook. Gradually add sake. Season with salt and pepper, then eat. Don't overcook the vegetables. Instead of making all at once, prepare everything again after finishing the contents of the pot. Sometimes konjac and thick-fried tofu are added. Seasonal vegetables can be used. During the October ""Sake Festival,"" you can enjoy various types of sake hot pot created by different sake breweries and shops. ## Efforts for Preservation and Succession In Hiroshima City, it's served during the annual ""Sake Festival"" held in October and has become a local specialty. It's also available at restaurants around Nishijo Station, and you can enjoy it regardless of the season. ## Ingredients - Garlic: 1 clove - Carrot: 1／4 - Onions: 2 medium - Chives: 1 bunch - Napa cabbage: 1／2 - White scallions: 4 - Konjac: 1 piece - Sake: 1 cup - Chicken thigh meat: 400g - Gizzard: 200g - Pork shoulder loin: 40g - Tofu: 1 block - Salt and pepper: As needed ## Recipe 1. 1. Cut the napa cabbage into bite-sized pieces, slice the carrot, diagonally cut the white scallions, and cut the onions into comb shapes. 2. 2. Tear the konjac into small pieces and boil it. Cut the tofu into bite-sized pieces. Slice the garlic thinly. Cut the chives to about 5cm in length. 3. 3. Put the pork into the pot, sauté it, then add the garlic once the fat melts. Gradually add sake and cook, adding the ingredients that take longer to cook. 4. 4. Once cooked, season with salt and pepper before eating. ## Provider Information provider : Recipe source: ""Delicious Hiroshima Prefecture Recipes We Want to Share and Preserve"" (Hiroshima Food Education and Health Creation Executive Committee) ![Image](Not found)" "# Okonomiyaki ｜ Our Regional Cuisines **Cuisine Name**: Okonomiyaki **Region**: Our Regional Cuisines ## Main Lore Areas All regions in Hiroshima Prefecture ## Main Ingredients Used Wheat flour, green cabbage, pork, yakisoba, egg, sauce, green laver aonori ## History, Origin, and Related Events The okonomiyaki made in Hiroshima is a dish wherein thinly spread batter is cooked in a pan and piled with heaps of cabbage, pork, yakisoba, a thinly fried egg, or other ingredients. While topping it with a rich, sweet sauce is universal, mayonnaise is also often added if you like. A spatula is used as the eating utensil when okonomiyaki is eaten from the steel plate griddle it’s cooked on. Okonomiyaki is called “the soul food of Hiroshima,” and the prefecture ranked first in the country for the number of okonomiyaki shops per population of 100,000 people (Ministry of Internal Affairs and Communications; 2014 Economic Census - Basic Research). Okonomiyaki originates from a dish eaten in the period prior to the Second World War known as “issen yoshoku” (lit. one cent western meal), and in its use as a food to stave off hunger, transformed into okonomiyaki in the post-war era. In those days there were many steel factories in Hiroshima, meaning steel plate griddles were relatively easy to obtain, which is why it’s believed the number of okonomiyaki shops increased. In the year Showa 30 (1955), an increased number of stores remodeled their buildings and became able to offer soba noodles and pork, progressing the popularization of okonomiyaki. After that, following the championship victory of the Hiroshima Toyo Carp baseball team in Showa 50 (1975) Hiroshima was put on the map, being featured in things like guidebooks and okonomiyaki became known throughout the country. ## Opportunities and Times of Eating Habits Okonomiyaki is a soul food rooted in the lives of Hiroshima residents, and is eaten no matter the season or occasion. It’s also loved locally as the last meal to wrap up a drinking party. ## How to Eat Thinly spread wheat flour batter is cooked in a pan and layered with cabbage, pork, yakisoba, thinly fried egg, or other ingredients. It’s then drizzled and topped with a sweet sauce, aonori, and mayonnaise if preferred, and eaten. There are variations which came about by the difference of ingredients according to region, and each region has their own unique okonomiyaki. Fuchū City’s “Bingo Fuchū okonomiyaki” uses minced beef or pork. Kure City’s “Kure okonomiyaki” uses the city’s famous thin udon noodles, and its unique trait is being served folded in half into a semicircle. It’s said the reason behind this was so that shipyard factory workers would be able to eat it quickly during their breaks. Shōhara City’s “Shōhara okonomiyaki” uses the city’s locally produced rice in place of noodles, and is eaten with ponzu sauce instead of typical okonomiyaki sauce. Onomichi City’s “Onomichi okonomiyaki” uses chicken gizzard and squid tempura. Takehara City’s “junmai ginjō saké Takehara okonomiyaki” has saké or saké lees mixed into the batter. Mihara City’s variation uses chicken giblets, thought to be because Mihara has a prosperous poultry industry. Miyoshi City uses noodles infused with chili peppers and its spiciness is its unique trait. The town of Kumano’s “fluffy natto okonomiyaki” has eggs, natto, and japanese yams in it. On the island and former city of Innoshima, the “innokonomiyaki” using udon noodles is the mainstream. ## Efforts for Preservation and Succession There is a building in Hiroshima City which houses multiple okonomiyaki shops and is popular with tourists. Frozen okonomiyaki can be bought in places such as supermarkets, train stations, airports, and souvenir shops. Additionally, okonomiyaki is widely recognized outside of just Hiroshima and can be eaten at restaurants or festival stalls all over Japan. ## Ingredients - [Batter] Dashi stock: 1／2 cup - [Batter] Cake flour: 25g - Cabbage: 200g - Bean sprouts: 100g - Scallion: 20g - Fish meal: 1 teaspoon - Tenkasu: 3g - Pork belly rib: 2 pieces - Egg: 1 - Soba noodles: 1 bundle - Okonomiyaki sauce: 1／4 cup - Green laver aonori: 1／2 teaspoon - Red pickled ginger: 5g - Salad oil: 1 teaspoon - Dried bonito flakes: A bit ## Recipe 1. 1. Chop the cabbage into 3mm strips, and cut the scallions crosswise into 5mm rounds. 2. 2. Add the flour to the dashi stock and mix together without forming clumps. (prepare more stock than called for) 3. 3. Lightly brush a hot plate (heated 250℃) with oil, and spread the batter into a roughly 20cm circle, then sprinkle with fish meal. 4. 4. Top the circle of batter with the cabbage, bean sprouts, scallions, tenkasu, and pork belly; then pour on a little extra batter to hold it all together. Cook for about 5 minutes at 250℃ (caution, this is a high temperature), until the batter becomes crispy. 5. 5. Using a large spatula, flip over in one motion. 6. 6. Press down the top with the spatula, maintaining the form by ensuring that ingredients that stick out remain inside. 7. 7. Heat up the soba noodles on the griddle, properly untangling them, and stir frying on the side. (Either water, okonomiyaki sauce, or oil can be used to loosen the noodles when cooking.) 8. 8. Crack an egg directly into the griddle and stir around, then place the prepared soba noodles on top, then top the okonomiyaki with the soba-egg fry and press everything down with a spatula. (Fry the egg, spreading it into a 20cm circle without scrambling it.) 9. 9. Flip the okonomiyaki once more, and dress with okonomiyaki sauce, aonori, pickled ginger, and bonito flakes. ## Provider Information provider : Recipe Source: Hiroshima Coordinating Committee for the Promotion of Better Eating Habits ![Image](Not found)" "# Moburi ｜ Our Regional Cuisines **Cuisine Name**: Moburi **Region**: Our Regional Cuisines ## Main Lore Areas Ōtake City, Kure City ## Main Ingredients Used Rice, carrots, burdock root, lotus root, dried shiitake mushrooms, fried tofu, snow peas, black beans ## History, Origin, and Related Events The name ""Moburi"" is derived from the Hiroshima dialect, meaning ""to mix"" or ""to blend."" Depending on the region, it is also known as ""Mōburi-gohan"" or ""Moguri-meshi."" Moburi is a dish where cooked rice is mixed with various vegetables such as dried shiitake mushrooms, burdock root, carrots, black beans, and snow peas. It can also include cooked or grilled seafood such as shrimp, fish, or clams, and instead of black beans, other beans like pinto beans may be used. The ingredients vary depending on the region and season. It is a nutritious meal that can be quickly eaten during agricultural work, even without side dishes. It is also prepared as a special treat during celebrations, ceremonies, and gatherings. In Ōtake City, it is enjoyed during events such as the anniversary of the famous monk Kōbō Daishi and the equinoctial week gatherings in spring and autumn. Durring community gatherings or when celebrating a newly built home, large round rice balls are distributed to the neighborhood.A similar dish called ""Moburi-zu"" (Matsuyama vinegar) exists in Ehime Prefecture. While sharing the same name's origin, this dish involves making sushi rice using a sweetened vinegar made from small fish found in the Seto Inland Sea, such as grub fish and lizard fish, and then arranging seasonal small fish like conger eel on top. Unlike the recognition of Hiroshima's ""Moburi"" as a mixed rice dish, Ehime's version is considered ""chirashi sushi"", raw fish served in a bowl on top of rice.There is also a dish called ""Moburi"" in Sukumo City, Kochi Prefecture, where it involves mixing cooked rice with simmered daikon radish, burdock root, and carrots, topped with lightly grilled dried seaweed. ## Opportunities and Times of Eating Habits Moburi is made throughout the year as a quick and nutritious meal during agricultural work or as an essential dish for gatherings during celebrations, ceremonies, and meetings. In order to bring good luck, the total number of ingredients is always odd numbered, as even numbers can be considered inauspicious. On special occasions like building a house or during special celebrations, large rice balls the size of a fist are offered to the locals. ## How to Eat For preparation, dried shiitake mushrooms are soaked in water and cut into strips, lotus root is thinly sliced and lightly boiled, burdock root is julienned and soaked in water, then all are simmered together in bonito stock broth. Once partially cooked, carrot and fried tofu strips are added, and the flavor is adjusted with sugar and soy sauce. The mixture is then cooled, and the cooked rice is mixed in. Black beans are added, and snow peas are sprinkled on top for decoration. Depending on the season and region, various ingredients such as boiled or grilled seafood may be mixed with the rice. Other variations include konjac, taro, fish cake, Manila clams, horse mackerel, mussels, and salted kelp. A recipe using Jerusalem artichoke has also been created by the Ōtake Prefectural High School's ""Home Economics Club."" ## Efforts for Preservation and Succession In recent times, it is less commonly made at home, but local restaurants still offer it on their menu. It is also served in school lunches as part of food education and efforts to pass down local food culture through cooking guidance in schools and communities conducted by citizen groups. Moreover, the local Chamber of Commerce and Industry promotes and sells Moburi at events and activities to raise awareness of this dish. ## Ingredients - Rice: 3 cups - Salt: Slightly less than 1 teaspoon - Carrots: 60g - Burdock root: 60g - Dried shiitake mushrooms: 3 - Fried tofu (aburaage): 1 - Black beans (boiled): 100g - Snow peas: 20g - [Seasoning] Sugar: 1.5 tablespoons - [Seasoning] Soy sauce: 2 tablespoons - [Seasoning] Sake: 1 tablespoon ## Recipe 1. 1. Wash the rice and soak it in water with a pinch of salt, then cook it. Boil the snow peas and cut them into strips. 2. 2. Julienne the carrots (5cm in length), thinly slice the burdock root, and soak them in water. Cut the dried shiitake mushrooms into strips and blanch the fried tofu with hot water, then cut it into strips. 3. 3. In a pot, simmer the burdock root, dried shiitake mushrooms, and fried tofu with the soaking liquid from the shiitake mushrooms, dashi broth, and seasonings. Once partially cooked, add the carrots and continue simmering. 4. 4. After the rice is cooked, let it cool slightly, then mix it with the drained simmered ingredients. 5. 5. Add black beans and sprinkle snow peas on top for decoration. ## Provider Information provider : ""A Collection of Dishes We Want to Pass Down and Preserve - Hiroshima Prefecture's Taste of Cooking"" (Hiroshima Nutrition Education and Health Promotion Executive Committee) ![Image](Not found)" "# Wakegi no nuta ｜ Our Regional Cuisines **Cuisine Name**: Wakegi no nuta **Region**: Our Regional Cuisines ## Main Lore Areas Onomichi City, Mihara City, Kure City ## Main Ingredients Used Wakegi, white miso, sugar, vinegar, mirin (sweet cooking rice wine) ## History, Origin, and Related Events It is a hybrid of leek and shallot, and has a unique aroma different from that of green onions. It is a member of the leek family, but has a unique aroma that is different from that of green onions. It is called ""wakaegi,"" meaning ""a leek whose root is divided into many plants. The Seto Inland Sea coast has a mild climate suitable for growing wekegi, and Onomichi in particular boasts the nation's largest production (Ministry of Agriculture, Forestry and Fisheries ""Survey of Regional Specialty Vegetable Production in Fiscal Year 2008""). The wakamegi grown in this region is characterized by its sweet flavor and gentle aroma. In the Taisho and early Showa periods, the area was already a production center, and in the 1960s, it became possible to harvest all year round. Then, with the spread of plastic greenhouse cultivation, it became possible to harvest stably even in the coldest season, and production volume increased greatly. The largest amount of harvest is available in the market from December to March. Especially from the end of February to the beginning of March is the peak season, and during this period, wekegi is sweeter and has more umami flavor. Nuta"" is made by mixing boiled wekegi with white miso (soybean paste), sugar, vinegar, and mirin (sweet cooking sake). It contains minerals such as calcium and iron, vitamins A, B2, and C, and allyl sulfide, which is found in onions, other green onions, chives, and garlic, and which helps to stimulate the appetite. ## Opportunities and Times of Eating Habits Kansai cabbage can be eaten throughout the year, but its season is from the end of February to the beginning of March. In the Kansai region, it is often eaten during the Girls' Festival (Peach Festival) as a good-luck talisman to bring prosperity to offspring. ## How to Eat Cut the wakegi into 3 cm pieces, boil, and mix with white miso, sugar, vinegar, and mirin (sweet cooking sake). Depending on the household, octopus, scallions, deep-fried tofu, fish paste, etc. may also be added. Besides nuta, wakegi is also used in gyoza, stir-fries, salads, egg rolls, and other dishes. ## Efforts for Preservation and Succession JA Onomichi City holds ""Wakegi Juku,"" a workshop for new growers, and provides support for new growers. In cooperation with the National Agricultural Cooperative Association, JA Onomichi City is also actively engaged in the sale of processed products such as "" Wakegi Gyoza"" and proposing ways to eat them by creating recipes, planning events to invite consumers in Kansai, the largest consumer market, to Onomichi City to interact with producers, and proposing menus incorporating ""Wakegi"" to local lodging facilities and food processing manufacturers. The company is actively involved in such activities. ## Ingredients - Allium wakegi (species of scallion): 1 bunch - boiled octopus: 40g - Seasoning] Shiro-miso miso: 2 tbsp. - Seasoning] Sugar: 2 tbsp. - Seasoning] Vinegar: 2 tbsp. - Mirin (sweet cooking rice wine): 1 tsp. ## Recipe 1. 1. Cut scallions into 3 cm pieces. 2. 2. Boil 1 in order from root to root, then drain in a colander and let cool. 3. 3. Cut boiled octopus into bite-size pieces. 4. 4. Mix 【Ingredients】and stir in 2 and 3. ## Provider Information provider : Fukuyama City Council of Dietary Improvement Promotion Workers ![Image](Not found)" "# Kaki no dotenabe ｜ Our Regional Cuisines **Cuisine Name**: Kaki no dotenabe **Region**: Our Regional Cuisines ## Main Lore Areas Hiroshima City, Etajima City, Miyajima, Kure, Ondo area, etc. ## Main Ingredients Used Oysters, tofu, red miso, white miso, shiitake mushrooms, enoki mushrooms, carrots, garland chrysanthemums, green onions, thread konnyaku ## History, Origin, and Related Events There are three origins of the name of ""oyster Dote-nabe"". The first is that miso is coated on the inside of the pot like a bank. The second is that Chokichi Dote was the inventor of this nabe dish. The third is said to be because oyster boats that transported oysters from Hiroshima to Osaka during the Edo period served the nabe on the river bank. The characteristic feature of this way of eating is that the taste is adjusted by breaking up the miso paste coated on the edge of the nabe. Hiroshima Prefecture ranks first in the nation in oyster production, accounting for more than half of the nation's total production (according to ""Fishery and Aquaculture Production Statistics"" by the Ministry of Agriculture, Forestry and Fisheries in 2020). The history of oyster eating in Hiroshima is long, with shells excavated from shell middens indicating that people have been eating wild oysters since the Jomon and Yayoi periods. It is also believed that aquaculture began in the 1500s and 1600s. The bay in this area has all the right conditions for oyster cultivation: calm waves and moderate tidal currents, rivers flowing into the bay creating a layer that dilutes the salt concentration in the seawater during the rainy season and summer, and nutrients flowing into the bay from the Chugoku Mountains. Hiroshima's oysters are characterized by their large size and rich flavor, but they are also popular not only for their delicious taste but also for their safety, as the prefecture has its own food sanitation ordinance. ## Opportunities and Times of Eating Habits Oysters, which are in season from January to February, are enjoyed as a local winter dish at restaurants and homes. It is also popular among tourists. ## How to Eat Spread a mixture of white miso, red miso, sake, mirin, and sugar on the edge of the earthenware pot so that it forms a bank. Place a core of Chinese cabbage on the bottom of the pot to prevent it from burning, then add ingredients such as white onion, Chinese cabbage, shiitake mushroom, enoki mushroom, thread konnyaku, carrot, tofu, etc. Finally, top with oyster. Add broth and heat, then break up the miso paste and adjust to taste as desired. It is a popular way to eat oysters, along with grilled oyster shells and fried oysters. ## Efforts for Preservation and Succession Many local restaurants serve it as a winter delicacy, and sometimes a ""Let's Eat Hiroshima's Specialty, Oyster Dote-nabe"" campaign is launched or tasting events are held. A local manufacturer sells ""oyster dote-nabe stock,"" making it easy to enjoy dote-nabe at home. Dote-nabe is also included in school lunch menus as an opportunity to learn about local cuisine. ## Ingredients - Oyster: 300g - tofu: 1 - fresh shiitake mushroom: 4 pieces - enoki mushrooms: 1 bag - carrot: 1／3 of a carrot - garland chrysanthemum: 1 bag - Chinese cabbage: 1／4 share - soup stock: a little to taste - white onion: 2 sprigs - konnyaku thread: 1 bag - [Seasoning] Aka-miso (red miso): 100g - [Seasoning] Shiro-miso: 100g - [Seasoning] Sake: 1 tsp - Mirin (sweet cooking rice wine): 1 tsp - sugar: 1 tsp ## Recipe 1. 1. Wash oysters in lightly salted water, rinse and drain. 2. 2. Cut white onion into diagonal slices, garland chrysanthemum and Chinese cabbage into 3 cm pieces, and fresh shiitake mushrooms into decorative slices. Cut konnyaku into bite-size pieces. Cut carrots into flower shapes and boil them. Cut off the root of enoki mushrooms and cut into bite-size pieces. Cut tofu into bite-size pieces. 3. 3. Mix 【Ingredients】and spread on the edge of the earthenware pot as a bank. 4. 4. Place the kumquat core on the bottom of the pot, arrange the remaining ingredients in a colorful manner, place the kaki in the center, add the broth, and heat. When it comes to a simmer, serve with the 3 ingredients. ## Provider Information provider : ""A Collection of Hiroshima Prefecture's Flavor Dishes to Pass Down and Preserve"" (Hiroshima Nutrition Education and Health Promotion Executive Committee) ![Image](Not found)" "# Hassun ｜ Our Regional Cuisines **Cuisine Name**: Hassun **Region**: Our Regional Cuisines ## Main Lore Areas Kumano Town, Akitakada City ## Main Ingredients Used Chicken, fish cakes, taro, lotus root, carrot, radish, burdock root, dried shiitake mushroom, konnyaku, tofu, thick fried bean curd ## History, Origin, and Related Events Hachisun"" is a stew made from a combination of mountain and sea vegetables that was eaten in areas where there were many Aki Monzoku (Jodo Shinshu sect members in the western part of Hiroshima Prefecture). Some say that the name comes from the fact that the lacquerware used to serve it has a diameter of eight inches (about 24 centimeters), while others say that it is made from ""eight different ingredients. It is also called ""ohasun. In the past, when people gathered for festivals, New Year's, memorial services, and other ceremonial occasions, it was customary to invite the fishmonger to one's home to prepare sashimi, etc. It is said that this custom started when the ""arao"" of fish and vegetables from home were stewed together. It is made for both festive and non-celebratory occasions, but ""for celebratory occasions, an odd number of ingredients should be used, and the dish should be vermilion in color. On occasions of noncelebrations, such as funerals and memorial services, the number of ingredients should be even and black containers should be used. For non-celebratory occasions such as funerals and memorial services, an even number of ingredients should be used and black bowls should be used. Japanese kaiseki and kaiseki dishes also have a dish called ""hakusun,"" but it is different from the ""hakusun"" of Hiroshima. In kaiseki cuisine, it is often called ""maehasun"" (appetizer served after the entrée). In kaiseki cuisine, ""hakusun"" refers to two or three dishes of animal and vegetable origin that are served as snacks after the meal is over. Hachisun"" is a vegetarian dish that does not contain any animal products and includes azuki beans, a favorite of Shinran Shonin, while ""ni-gome"" is a vegetarian dish that does not contain any animal products and includes azuki beans. There is also a difference in the way vegetables are cut. ## Opportunities and Times of Eating Habits It was served at festivals, New Year's, weddings, memorial services, and other ceremonial occasions when many people gathered. Nowadays, weddings and funerals are no longer held at home, and azuki is rarely cooked except at New Year's. However, it is still relatively common in households with elderly people. ## How to Eat Cut chicken, dried shiitake mushrooms, lotus root, konnyaku, burdock root, carrot, taro, etc. back in water into bite-size pieces and prepare them. Saute them in a pot, then add water, soy sauce, sake, mirin, and sugar, and simmer while removing the astringency. ## Efforts for Preservation and Succession It is sometimes served at events such as agricultural festivals, or as a part of local food education, at school lunches. ## Ingredients - Chicken thigh meat: 200g - Dried shiitake mushroom: 3 pieces - burdock root: 30g - lotus root: 100g - carrot: 50g - Konnyaku: 50g - Fried bean curd: 50g - Taro: 3 pieces - snow pea: 8 pieces - water: 400cc - Seasoning] Soy sauce: 40cc - Seasoning] Sake: 3 tbsp. - Seasoning] Sugar: 2 tbsp. - mirin (sweet cooking rice wine): 3 tbsp. ## Recipe 1. 1. Cut chicken into bite-sized pieces and sprinkle with sake (not included). Soak dried shiitake mushrooms in water and cut into chunks with lotus root. Cut konnyaku into chunks and boil. Cut burdock root into chunks and soak in water to remove excess water. Cut carrot into chunks. Cut taro into bite-sized pieces and boil to remove the sliminess. Dip deep-fried tofu in boiling water to remove oil, and cut into bite-sized pieces. Boil silken shea in salted water. 2. 2. Heat oil in a pan and fry the ingredients (except the silverside). Add water and seasonings, and cook over high heat. When it starts to simmer, reduce the heat to medium-low, remove the scum and simmer. Finally, sprinkle with the kinugaya. ## Provider Information provider : ""Hiroshima Prefecture's Taste of Cooking"" (Hiroshima Nutrition Education and Health Promotion Executive Committee) ![Image](Not found)" "# Uzumi ｜ Our Regional Cuisines **Cuisine Name**: Uzumi **Region**: Our Regional Cuisines ## Main Lore Areas Fukuyama City ## Main Ingredients Used burdock root, taro, carrot, radish, shiitake mushroom, matsutake mushroom, tofu, small shrimp, chicken, sea bream, rice ## History, Origin, and Related Events Uzumi"" is said to have originated in the Edo period (1603-1867), when people buried the ingredients under the rice to make it look more simple. Shrimp, sea bream, taro and other vegetables cooked in broth are placed in a bowl, and rice is served on top of the broth. In the Chugoku region, there are other ""burying"" food cultures outside of Fukuyama City, such as ""Uzume-meshi"" in the Iwami region of Shimane Prefecture and ""Bizen-bara-zushi"" in Okayama Prefecture. Until the 1960s, it was often eaten as a dish to celebrate the autumn harvest. Ingredients vary from region to region, with taro, carrots, matsutake mushrooms, shiitake mushrooms, shrimp, sea bream, and chicken being the most commonly used. Dashi broth also varies from region to region. In the southern part of the country facing the Seto Inland Sea, iriko is used, while dried shiitake mushrooms are used in the mountainous northern part of the country. ## Opportunities and Times of Eating Habits Until the 1960s, it was eaten as a dish to celebrate the autumn harvest. Since then, opportunities for eating it have decreased, but are gradually increasing as it is now served in restaurants and at school lunches. ## How to Eat Cut each ingredient (burdock, taro, carrot, radish, shiitake mushroom, matsutake mushroom, tofu, shrimp, chicken, sea bream, etc.) into bite-size pieces, prepare them by boiling or broiling, and serve in a bowl. The ingredients are then boiled or broiled in advance and served in a bowl. Today, ""Uzumi"" has been incorporated into various genres of cuisine, such as ""Uzumi ice"" with fruit buried in the ice, Uzumi soft-serve ice cream with local ingredients, and Uzumi ramen noodles with ingredients buried under the noodles. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)Uzumi is served in school lunches in the city as part of local history studies; in 2010, the ""Fukuyama Citizens' Council for Creating Food Brands"" was established and began publicity activities for local cuisine, including ""Uzumi"". The council promotes ""Uzumi"" as a happy food to be eaten while digging for happiness and treasure, and the number of restaurants serving ""Uzumi"" in the city has increased. ## Ingredients - Sea bream (fillet with skin): 4 pieces (30g per piece) - sake: a little - salt: a little - Shrimps: 8 - taro: 2 pieces - carrot: 1／2 - [A] Bonito soup stock: 100cc - [A] Mirin (sweet cooking rice wine): Less than 1 tbsp. - [A] Dark soy sauce: Less than 1 tbsp. - Dried shiitake mushroom: 1 - [B] Shiitake mushroom stock: 15cc - [B] Sugar: 2／3 tbsp. - [B] dark soy sauce: a little - Thick fried tofu: 200g - chopped nori: a pinch - yuzu: a pinch - cooked rice: 4 servings - [C] Bonito soup stock: 500cc - [C] Sake: 4 tbsp. - [C] Mirin (sweet cooking rice wine): 2 tsp. - [C] light soy sauce: 2 tsp. ## Recipe 1. 1. Sprinkle the sea bream with sake and salt, and cook in a toaster oven covered with aluminum foil at 500-600w for about 5 minutes, until the inside of the bream is cooked through and the skin is browned. 2. 2. Boil the shrimp in boiling water for 1 to 2 minutes, removing the back and shell, and peel off the shell. 3. 3. Peel taro and carrot and cut into 5mm chunks. 4. 4. Put 3 and [A] in a pot and simmer over medium heat for about 10 minutes. Soak 2 in the simmering water for about 10 minutes. 5. 5. Soak dried shiitake mushrooms in water and cut into thin strips. Use 50 to 100 cc of water as needed. You can add the reserved water to the soup stock. 6. 6. Put 5 and [B] in a pan and simmer over medium heat for 5 to 10 minutes. 7. 7. Cut thick fried bean curd into dice and fry them in a frying pan over medium heat for 1-2 minutes until they are cooked through. 8. 8. Add [C] to the pan and heat to make sauce. Do not boil down too much. 9. 9. Put 1, 4, 6, and 7 in a bowl, top with rice and pour 8 on top. 10. 10. Put chopped nori and needle-shaped yuzu on top of the rice in step 9. ## Provider Information provider : Fukuyama City Council of Dietary Improvement Promoters ![Image](Not found)" "# Wani no sashimi ｜ Our Regional Cuisines **Cuisine Name**: Wani no sashimi **Region**: Our Regional Cuisines ## Main Lore Areas Miyoshi City and Shobara City in Bihoku area ## Main Ingredients Used Shark, ginger, garlic, soy sauce ## History, Origin, and Related Events It is called ""crocodile"", but what is actually eaten is ""shark"". It is also called ""fuka. In the mountainous areas of the Chugoku region, there is an old word for ""shark"" called ""crocodile,"" and the crocodile that appears in the myth ""Inaba no Shirohagi (White Hare of Inaba)"" in the Kojiki is also thought to be a shark. There is a record of sharks being brought to this area from merchants on the Sea of Japan coast during the Edo period (1603-1868). Since sharks can last for a long time due to their high ammonia content and can be eaten as sashimi for about half a month, they began to be eaten as sashimi at home when fishermen from Shimane Prefecture began bringing them in the late 1890s. In the days when transportation was not developed, fresh seafood was difficult to obtain in mountainous areas far from the sea, and sharks were valued. Since the smell of ammonia becomes stronger as time goes by, it is often eaten with ginger soy sauce to remove the smell. Some families also ate it with sugar soy sauce. It is mainly eaten at festive occasions such as autumn festivals, New Year's, and celebrations, etc. In Miyoshi City, there is an old saying of hospitality, ""Eat alligator until your stomach gets cold. There are about 20 species of sharks eaten in Miyoshi City and other parts of northern Hiroshima Prefecture, including the common ratshark, blue shark, and hammerhead shark. The color of the meat differs depending on the species, and the reddish sharks resemble swordfish, with a low fat content and soft, light flesh. Because of its taste, the shark is sometimes called ""Miyoshi swordfish"" in Miyoshi City and ""Nishijo tuna"" in Nishijo Town, Shobara City. It is caught throughout the year, but is more delicious in fall and winter, when its flesh is firmer and tastier. ## Opportunities and Times of Eating Habits Tuna was eaten at autumn festivals, New Year's, and festive occasions when many people gathered. It was one of the indispensable dishes especially during New Year's in this region. In the past, when festivals approached, ""crocodile markets"" were set up here and there, where crocodiles (sharks) were cut into pieces and sold. Even today, it is a winter tradition that is the subject of news stories at the end of the year. Younger people do not eat much sashimi, but older people still tend to prefer it. ## How to Eat Shark sashimi is served with ginger soy sauce to remove the smell of ammonia. It is also sometimes eaten with sugar soy sauce. In addition to sashimi, there are many other ways to eat sharks, including simmered dishes, fried dishes, tempura, boiled fish, kabayaki, soup, nanbanzuke, and crocodile rice. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)Even today, crocodile meat can be found in supermarkets during the season from the Autumn Festival to the New Year's holiday. There are restaurants in the prefecture that serve crocodile sashimi, and it is sometimes served at kaitenzushi (conveyor-belt sushi) restaurants. New products are also being developed, such as alligator burgers, alligator buns, alligator dumplings, alligator sausage, alligator ""gansu"" (deep-fried fish paste, a local dish in Hiroshima), alligator pudding with collagen, and alligator cartilage cookies. Crocodile miso"" sold by a long-established restaurant is served as a snack with sake or as an accompaniment to chazuke (rice with green tea). ## Ingredients - shark sashimi: about 70g - dark soy sauce: as needed - ginger: as needed ## Recipe 1. 1. Arrange crocodile sashimi on a serving platter. 2. 2. Dip 1 in dark soy sauce and eat. Use grated ginger as a condiment. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Fuku Sashi ｜ Our Regional Cuisines **Cuisine Name**: Fuku Sashi **Region**: Our Regional Cuisines ## Main Lore Areas Shimonoseki Area, Hagi Area ## Main Ingredients Used Fugu (Puffer Fish) ## History, Origin, and Related Events Yamaguchi Prefecture's prefectural fish is the fugu, a well-known, high-end fish that is representative of the prefecture. The Shimonoseki and Hagi areas are particularly famous for their fishing grounds, and longline fishing, the mainstay of fugu fishing, was born in Yamaguchi Prefecture and has been improved over the years. The Shimonoseki area has a particularly long history of fugu eating, and is known as the home of fugu, with a high concentration of processing plants and restaurants, and natural and cultured fugu from all over the country. There was once a time when eating fugu was prohibited. This was because Hideyoshi Toyotomi issued a ban on eating fugu after a soldier died from eating fugu during his expedition to Korea. Later, Hirobumi Ito was impressed by the taste of fugu, and the ban was lifted only in Yamaguchi Prefecture in 1888. The first restaurant officially authorized to serve fugu cuisine, Shunpanro, is also famous as the site where the Sino-Japanese Peace Treaty was concluded. Nevertheless, it is said that the general public still ate fugu, and at that time it was sometimes used as an ingredient in miso soup. After the ban on eating fugu was lifted, the city of Shimonoseki, the site of the ban, developed along with fugu. In the Shimonoseki area, fugu is called ""fuku"" in reference to good luck and fortune, and its sashimi is called ""fuku sashimi. The sashimi is sliced thin enough to be seen through, and is served in a variety of ways, such as ""Kiku-zari,"" which looks like a chrysanthemum flower, and ""Tsuru-zari,"" which resembles a crane. ## Opportunities and Times of Eating Habits The fishing season is limited to September through March, as the number of natural torafugu is decreasing every year. For this reason, torafugu is a favorite winter delicacy. Also, because it is a high-class fish, it is often eaten on special occasions such as celebrations. ## How to Eat Cut and thinly slice the fugu. Serve with a combination of citrus and soy sauce in a ponzu (Japanese citrus) sauce along with other condiments such as asa-tsuki and grated momiji (grated daikon radish). Ponzu is made from ponkan orange, daidai, green daidai, or other citrus fruits. Because fugu is poisonous, only licensed fugu chefs are allowed to cook it. The name of a fugu chef varies from prefecture to prefecture, as do the contents of the examinations and the range of cooking allowed. It is not a national qualification. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is eaten at home and served at restaurants and inns in the prefecture. In 2016, ""Shimonoseki fuku"" was registered under the national ""Geographical Indication (GI) Protection System,"" which aims to protect the names of regional agricultural, forestry, and fishery products and foods. This was the first registration for a marine product. ## Ingredients - Fugu (minced fugu)Please be sure to use only minced fugu prepared by a licensed fugu chef.: 200g ## Recipe 1. 1. Cut the fish into 3 pieces. 2. 2. Cut off the muscle (red part). 3. 3. Remove the skin. 4. 4. Split into two. 5. 5. Cut the flesh with a knife at a slight angle to thinly slice the fish, and place on a plate.Add grated maple leaf, small green onions, and other condiments of your choice, and serve with ponzu (Japanese sauce made from ponzu citrus juice). (not included in the quantities). ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Kashiwa Mochi ｜ Our Regional Cuisines **Cuisine Name**: Kashiwa Mochi **Region**: Our Regional Cuisines ## Main Lore Areas All of Yamaguchi Prefecture ## Main Ingredients Used Joshinko (glutinous rice flour), anko (sweet red bean paste), and sarutoriibara leaves ## History, Origin, and Related Events Tango-no Sekku, May 5, is celebrated as Children's Day in modern times. Depending on the region, various sweets such as chimaki, sasamaki, and beko-mochi (rice cake) are prepared and eaten. Kashiwa Mochi, which is eaten throughout Japan, is a celebratory rice cake made of fine white rice flour and white bean flour, and filled with red bean paste or miso bean paste. The leaves of sarutori ibara, a deciduous tree of the beech family, which wrap the rice cake, have been used since the Edo period (1603-1867) to bring good luck that ""the family lineage will never cease"" because the leaves do not fall until new shoots appear in early summer.In Yamaguchi Prefecture, it is one of the most popular local dishes, and has many aliases such as ""hoten-do-mochi,"" ""iginoha-mochi,"" ""puton-mochi,"" and ""botan-mochi. In the past, it was made and eaten at home during Tango no Sekku, rice planting, and Obon festivals. It is said that the rice planting, which was done by hand, was especially hard work, and the eating of ""Kashiwa Mochi"" was one of the pleasures. It is also said that once the Kashiwa Mochi were made, they were distributed to next door neighbors. It is also said that it was the role of the children of the household to go to the mountains to gather the sarutori ibara leaves that were indispensable for the kashiwa-mochi. ## Opportunities and Times of Eating Habits Typical celebration rice cake for Children's day. ## How to Eat Knead rice flour in water or boiling water. Divide the kneaded dough into portions, roll out lightly, and wrap the dough between the rounds of bean paste. Wrap the dough in sarutori ibara leaves and steam. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Especially during the Children's day season, they are sold at Japanese confectionery stores. ## Ingredients - Glutinous rice flour: 100g - Joshinko (=glutinous rice flour): 100g - Red bean paste: 200g - Lukewarm water: 160 ml - Sarutori bara leaves: 20 leaves ## Recipe 1. 1. Divide the sweet bean paste into 10 equal portions and roll into a ball. 2. 2. Mix glutinous rice flour and Joshinko (=glutinous rice flour), add lukewarm water a little at a time, and knead until the mixture is about the consistency of earlobes. 3. 3. Divide the mixture into 10 equal portions, wrap the bean paste in the mixture, and roll into a ball. 4. 4. Place the dough between two saruto-rii rose leaves that have been washed and drained, press the dough flat, and steam it in a steamer for 15 minutes. Dust the sarutori bara leaves with potato starch or oil to make it easier to peel off the leaves when eating. ## Provider Information provider : Yae Morinaga ![Image](Not found)" "# Gobo Maki ｜ Our Regional Cuisines **Cuisine Name**: Gobo Maki **Region**: Our Regional Cuisines ## Main Lore Areas Hagi City ## Main Ingredients Used Gobou(=Burdock), Eso fish ## History, Origin, and Related Events Yamaguchi Prefecture, which faces the Seto Inland Sea and the Sea of Japan, has long enjoyed the benefits of the sea, and processed foods using seafood have developed accordingly. In the Hagi area, kamaboko (fish cake) has a particularly long history, as records show that it was served at a tea ceremony in 1640 with Mori Hidenari, the first lord of the Choshu domain, as the main guest.Kamaboko is a grilled fish paste made without steaming, and the main ingredient is fresh eso fish landed in the rough seas of the Sea of Japan. A local dish using the skin of the eso fish produced in the process of making fish paste is ""gobo maki"" (gobou(=burdock) rolls). Many processed seafood companies in Yamaguchi Prefecture produce ""gobo-maki"" along with kamaboko, and each one has its own unique flavor. ## Opportunities and Times of Eating Habits It is an indispensable dish for festivals, guests, and cherry-blossom viewing lunches. In recent years, since it is readily available at supermarkets and marine product sales outlets, it is eaten daily at home. ## How to Eat Grate the eso into three pieces and separate the skin from the meat. Marinate the skin in the sauce, stick a gobou(=burdock) on a metal skewer, and wrap the skin around the burdock root. Grill the fish while turning it. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is sold at supermarkets, seafood stands, and souvenir stores. ## Ingredients - Eso: 1 fish - Gobou(=Burdock): 1 stick - [Sauce] Soy sauce: 4 tbsp - [Sauce] Mirin (=sweet rice wine): 4 tbsp - [Sauce] Cooking sake: 4 tbsp - [Sauce] Sugar: 2 tbsp ## Recipe 1. 1. Cut the eso into 3 pieces, separate the flesh from the skin, and marinate the skin in a thick, sweet and spicy soy sauce-based sauce. 2. 2. After soaking overnight, stick a golden skewer through a gobou(=burdock) about 15 to 20 cm long, and wrap the skin of the eso one by one over the skewer. 3. 3. Sear over a fire while rotating and grilling. 4. 4. Grill until it is charred and done. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Fugu no Karaage ｜ Our Regional Cuisines **Cuisine Name**: Fugu no Karaage **Region**: Our Regional Cuisines ## Main Lore Areas Shimonoseki Area, Hagi Area ## Main Ingredients Used Fugu (=Japanese pufferfish) ## History, Origin, and Related Events Yamaguchi prefecture is famous for its fugu dishes. There are several types of pufferfish, and most have poisonous ovaries and livers. Each prefecture in Japan issues a license to professionals who are permitted to prepare the pufferfish to be eaten. In Yamaguchi, there are several good fishing grounds and fugu has been prepared and eaten in this prefecture for a long time. The Shimonoseki region is famous for tiger pufferfish, which is an expensive fish and is used for sashimi named “tessa” or “fugusashi”, and fugu hot pot dishes named “tecchiri”. In the Hagi region, purple pufferfish are caught, and this fish is known for its sweetness and chewy texture. Green rough-backed pufferfish is also caught in this region and this fish is cheaper than other kinds of pufferfish making it a popular ingredient to use at home. It is most often used to make “Fugu no Karaage”. Fugu fillets are seasoned and then deep fried in oil and the crispy outer crust, and the softness of the fish go well together. At high end restaurants that serve fugu course meals using tigerfish, the karaage is also made with this expensive fish. ## Opportunities and Times of Eating Habits Green rough-backed pufferfish is not expensive and so this fish is deep-fried at home or served at restaurants and enjoyed as “Fugu no Karaage”. ## How to Eat Season fugu fillets prepared by a licensed professional with soy sauce, sake, and salt. Wipe off the moisture and sprinkle wheat flour or “katakuriko” (=potato starch) onto the fillets. Deep fry the fugu. Once cooked, remove the excess oil, and then serve. Chilled and frozen versions that can be prepared at home by just frying them are also available. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is made at home and served at local restaurants as well. Fugu fillets are sold at supermarkets. ## Ingredients - Fugu” fillet (=Japanese pufferfish)Please make sure to only use fugu that was prepared by a person with a fugu cooking license.: 200g - Katakuriko (=potato starch): as needed - Vegetable oil: appropriate amount ## Recipe 1. 1. Thoroughly wash the fugu fillet and then wipe off the water. 2. 2. Remove the fins and cut the fillet into smaller pieces. 3. 3. Sprinkle potato starch onto the fugu and deep fry in oil for about 3 to 4 minutes at a temperature of 180℃.Dip the fried fugu in lemon juice, salt or “ponzu” (=Japanese citrus dipping sauce). ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Chicken Chicken Gobou (Chicken Chicken Burdock) ｜ Our Regional Cuisines **Cuisine Name**: Chicken Chicken Gobou (Chicken Chicken Burdock) **Region**: Our Regional Cuisines ## Main Lore Areas All of Yamaguchi Prefecture ## Main Ingredients Used Chicken, Gobou(=Burdock) ## History, Origin, and Related Events This dish has spread from school lunches to the entire prefecture and has become the soul food of Yamaguchi Prefecture residents. It is made by mixing bite-sized fried chicken and deep-fried Gobou(=Burdock) root with sweet and spicy sauce, and is popular among children because it goes well with rice. It originated around 1995, when a nutrition teacher at an elementary school asked for original dishes from each family, saying that the recipes for school lunches were becoming ""mannered"". The dish was invented based on the recipes submitted. At that time, the name ""Chicken Chicken Gobou(=Burdock)"" was also created, which has a good rhythm and attracts children. The name was chosen to attract children's attention to the ingredients, and to make it easy for children with allergies to understand what ingredients are being used. The taste is made possible by the sweet and spicy sauce made with sugar and soy sauce, and is loved by children and adults alike. The crispy fried chicken meat is satisfying and combines perfectly with the flavor of gobou(=burdock) root, and the inclusion of edamame (=green soybeans) adds a nice colorful touch. It is one of the prefectural foods that spread through school lunches to households and then to towns by word of mouth, and will become a local cuisine in the future. ## Opportunities and Times of Eating Habits It is served as home cooking, school lunches, and restaurant menus. ## How to Eat Cut chicken into bite-sized pieces, season with salt and pepper, and coat with katakuriko(=potato starch). Scrape the skin off the gobou(=burdock) root, cut into 5mm slices, and soak in water. Boil edamame(=green soybeans) and drain. Combine sugar, soy sauce, sake, mirin and other seasonings in a pot and bring to a boil to make sauce. Deep fry chicken and gobou(=burdock) root in oil, add edamame(=green soybeans) and pour the sauce over the chicken and gobou(=burdock) root. Other variations of the dish include ""Chicken Chicken Renkon"" using ""Renkon (=lotus) "" root instead of gobou(=burdock) root, ""Kujira Kujira Gobo"" using ""Kujira(=whale)"" meat, and ""Ton ton Renkon"" using ""pork(=Ton) "" and ""Renkon (=lotus) "" root, all without changing the flavor of the sweet and spicy sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) It is served in school lunches in the prefecture and is also commonly made at home. A ""Chicken Chicken Gobou Championship"" is also held, in which restaurants compete to see how well their ""Chicken Chicken Gobou"" is prepared. ## Ingredients - Chicken thighs (cut into cubes): 320g - Gobou(=burdock) (sliced diagonally, 3mm thickness): 200g - Katakuriko(=potato starch): 3tbsp. - Frying oil: As needed - Dashi(=Japanese soup stock) or water: 1／2cup - [Seasoning A] Sake: 2 tbsp. - [Seasoning A] Sugar: 1 1／2 tbsp. - [Seasoning A] Soy sauce: 1 tbsp. - [Seasoning A] Mirin(=sweet rice wine): 2 tsp. - Edamame(=green soybeans): 30g ## Recipe 1. 1. Cut gobou(=burdock) root and soak in water for about 10 minutes to drain off the dirt. 2. 2. Coat chicken and gobou with katakuriko(=potato starch) and deep fry in oil at 160-170℃. 3. 3. Put dashi(=Japanese soup stock) (or water) and [Seasoning A] in a pot and heat. Add edamame(=green soybeans) and bring to a light simmer, then add 2 and stir to coat. ## Provider Information provider : Nutrition teacher in Yamaguchi City ![Image](Not found)" "# Nuta ｜ Our Regional Cuisines **Cuisine Name**: Nuta **Region**: Our Regional Cuisines ## Main Lore Areas The Kitaura area ## Main Ingredients Used Green onion, obaike, konjac, white miso, sugar, and mustard paste ## History, Origin, and Related Events “Nuta”, eaten all over Japan, is generally made with green onions and vinegared miso. It is a local dish that demonstrates the uniqueness of the ingredients used in each region. In the Kitaura region of northern Yamaguchi Prefecture, it is often made with a combination of green onions and obaike. Obaike is made by slicing and parboiling the tail of a whale. It is rich in gelatin and has a crunchy, chewy texture.Whaling has been popular in the Kitaura region, which includes Nagato, since the Edo period, and every part of the whale was used entirely, giving the common people many opportunities to eat whale meat. It is said that in the Kitaura area, nuta with obaike added to it was born from this background. In the Hagi area, it is also called “negiae,” and depending on the region, octopus, squid, shellfish, etc. may be used instead of obaike. ## Opportunities and Times of Eating Habits A traditional aemono dish that is easy to make and is a typical home-cooked dish. It is especially often eaten in early spring, and in some regions, it is offered to Hina dolls during the Peach Festival. ## How to Eat Blanch the green onions in plenty of boiling water, drain in a colander, and let cool. Squeeze out the slime with the back of a knife and cut into pieces that are about 3 cm long. Cut the sashimi konjac into thin strips. Mix white miso, sugar, and mustard paste well, then add vinegar and mix again. After mixing, add green onions and konjac and mix. Serve in a bowl, sprinkle with sesame seeds, and top with yuzu. Instead of sashimi konjac, it is also delicious to use shellfish such as squid and clams, horse mackerel, obaike, pork, etc. The moisture will come out from the ingredients over time, so it is better to add the vinegared miso just before eating. ## Efforts for Preservation and Succession It is commonly eaten as a home-cooked dish. ## Ingredients - Scallions: 250g - Obaike (whale): 50g - Sugar: 2 tbsp. - Vinegar: 1 tbsp. - White miso: 3 tbsp. - Mustard paste: Just a little ## Recipe 1. 1. Lightly boil the scallions, drain them in a colander, lay them on a cutting board, and squeeze them with the back of a knife to remove the slime inside. Cut into 4 cm pieces. 2. 2. Rinse the obaike with lukewarm water, gradually heat the water, and then rinse with cold water to remove the odor and fat. 3. 3. Make mustard vinegar miso by placing white miso, sugar, vinegar, and mustard paste in a mortar and mixing. 4. 4. Place the scallions and obaike in a bowl and pour the mustard vinegar miso over it. ## Provider Information provider : Hagi Genki Food Society ![Image](Not found)" "# Hasunosanbai ｜ Our Regional Cuisines **Cuisine Name**: Hasunosanbai **Region**: Our Regional Cuisines ## Main Lore Areas Iwakuni ## Main Ingredients Used Lotus root, carrots, fried beancurd, sanbaizu ## History, Origin, and Related Events Iwakuni City, located in the eastmost region of Yamaguchi Prefecture, is a beautiful castle city filled with a history of scenic nature and culture. The local lotus root, an Iwakuni specialty, has nine holes unlike the eight holes a lotus root generally has. Approximately 200 years ago, a cultivator by the name of Sangoro Muramoto began growing lotus roots after returning with some from present-day Oita Prefecture. An anecdote states the fact that the lotus root resembled the emblem which belonged to the Kikkawa Clan’s Iwakuni Domain had brought him joy.With the increasing number of suitable environmental conditions, including Iwakuni’s warm climate and long hours of sunlight, and improving farmer efforts that came to follow, the Iwakuni lotus root’s signature springy and crunchy texture was born. It has since made a name for itself, and is even being distributed both within and outside the prefecture.Iwakuni sushi is a well-known folk pressed sushi dish that utilizes Iwakuni lotus root. However, hasunosanbai was the everyday meal that common folk developed a strong familiarity with. The dish is made by mixing lotus roots, carrots, shad fish and other ingredients with vinegar. Some say the name comes from sanbaizu (a mix containing equal parts vinegar, soy sauce, and mirin), while others say that it is linked to the idea that the Japanese god of the harvest was sometimes referred to as Sanbai. Enjoy the textures of the Iwakuni lotus root to the fullest with this refreshing side dish. ## Opportunities and Times of Eating Habits Aside from having this everyday dish with your home-cooked meals, it can also be served together with two other Iwakuni specialties―Iwakuni sushi and Ohira―in the auspicious Ujimori set. It can also be served as part of osechi, a traditional meal served for New Year’s. ## How to Eat Boil thinly sliced lotus root in water with just a little vinegar added and let cool. Boil the thinly sliced carrots in salt water and let cool. Blanch the fried beancurd to remove the oil, brown on both sides, then slice into thin strips. For the vinegar sauce, mix together white vinegar, sugar, light soy sauce, and salt. Add the lotus root, carrots, and fried beancurd to the sauce and top with toasted sesame seeds. ## Efforts for Preservation and Succession Aside from home-cooking, it is also served in schools. ## Ingredients - Lotus root: 200g - Shad: 1／2 fish - Fresh ginger: 1／5 root - [Sauce] Sugar: 1 1／3 tbsp. - [Sauce] Vinegar: 1／4 cup - [Sauce] Soy sauce: 1／2 tsp. - [Sauce] Salt: Appropriate quantity - [Sauce] Mirin: Appropriate quantity - [Sauce] Sake: Appropriate quantity ## Recipe 1. 1. Mix together all [Sauce] ingredients to create the vinegar sauce. 2. 2. Julienne the ginger and add to the vinegar sauce. 3. 3. Thinly slice the shad. 4. 4. Cut and peel one segment of lotus root. Boil in water until slightly firm, then thinly slice. 5. 5. Combine the sliced shad and lotus root with the vinegar sauce. ## Provider Information provider : Yamaguchi Prefectural Promotion of Dietary Improvement Association ![Image](Not found)" "# Kashiwan ｜ Our Regional Cuisines **Cuisine Name**: Kashiwan **Region**: Our Regional Cuisines ## Main Lore Areas Nagato, Hagi, Yamaguchi City ## Main Ingredients Used Chicken, shiitake mushroom, egg, glass noodles, kamaboko (fish cake), spinach ## History, Origin, and Related Events ""Kashiwan"" is a regional cuisine that has been passed down in Yamaguchi Prefecture, and is eaten for ceremonies and special occasions. It is a soup made of chicken and shiitake mushroom, and the ""Kashiwa"" part of the name comes from the word for chicken. This dish is made by carefully simmering each ingredient, adding seasoning, then finishing in a chilled soup. It conveys the spirit of hospitality through its beautiful appearance when served in a bowl.In the past, it was customary to serve guests a main course consisting of rice, soup, pickles, and stew, then to serve a sake course after the light meal. It is said to have been served as part of the sake meal along with other small bites that could be taken as souvenirs, such as sashimi, pickles, vegetables dressed in tofu or sesame sauce, grilled fish, and simmered fish. ## Opportunities and Times of Eating Habits It has been served as a hospitality dish for ceremonial occasions or for guests. ## How to Eat Blanch the chicken to remove the smell, cut into bite-size pieces, simmer in a broth made from water, soy sauce, and sugar, then remove and set aside. Next, add the shiitake mushrooms and remove them once they have absorbed the flavor. Then, add chrysanthemum leaves and briefly simmer before removing. Boil the glass noodles and rehydrate the flower-shaped wheat gluten. Add some water to dilute the broth used to simmer the ingredients until it resembles the flavor of a clear soup. Add the flower-shaped wheat gluten, remove once the flavor has been absorbed, then chill to make the broth. Arrange the ingredients colorfully in a bowl and gently pour the chilled broth on top. You can also add ingredients such as yuzu citrus peel of sansho pepper leaves to enjoy a seasonal aroma. Somen noodles are sometimes used instead of glass noodles. ## Efforts for Preservation and Succession In addition to being made at home, it is served in school lunches to provide local flavor. It is also made during events and cooking classes aimed at passing down the regional cuisine. ## Ingredients - Dashi broth (mixed): 400ml - [A] Sake: 1／2 tsp. - [A] Sugar: 1 1／2 tbsp. - [A] Salt: 2／3 tsp. - [A] Soy sauce: 2／3 tsp. - Eggs: 2 - Chicken fillets (sliced): 2 - Potato starch: 1／2 tsp. - Dried shiitake (sliced): 4 - [B] Rehydrated mushroom liquid: 90ml - [B] Sugar: 1 1／3 tsp. - [B] Soy sauce: 1 1／3 tsp. - Glass noodles: 8g - Spinach: 20g - Kamaboko fish cakes (thinly sliced): 4 ## Recipe 1. 1. Rehydrate the dried shiitake mushroom in water. 2. 2. Season the mixed dashi broth with the [A] ingredients until it is slightly stronger than clear soup, then chill. 3. 3. Hard-boil the eggs and cut in half lengthwise. 4. 4. Cut the chicken into bite-size pieces, sprinkle with potato starch, and boil in plenty of water. 5. 5. Slice the rehydrated shiitake mushrooms in half and season with the [B] ingredients. 6. 6. Cut the glass noodles into thirds, boil, and drain. 7. 7. Boil the spinach and cut into 3cm long pieces. Cut the kamaboko fish cake. 8. 8. Arrange the boiled egg, chicken shiitake mushroom, glass noodles, spinach, and kamaboko fish cake in a bowl, then pour in the chilled dashi broth. ## Provider Information provider : Nutrition teacher in Yamaguchi City ![Image](Not found)" "# Unohanakizushi/tozushi ｜ Our Regional Cuisines **Cuisine Name**: Unohanakizushi/tozushi **Region**: Our Regional Cuisines ## Main Lore Areas The Kitaura area ## Main Ingredients Used Sardines and okara ## History, Origin, and Related Events The Kitaura area in northern Yamaguchi Prefecture facing the Sea of Japan has fertile fishing grounds and a history of supporting people's livelihoods through fishing, and this is reflected in the local cuisine. In particular, sardines are caught in large numbers regardless of the season. A particularly unique local dish made with sardines is “unohanakizushi”, also known as “tozushi” or “dakizushi”. Its main characteristic is that it uses okara (unohana) instead of sushi rice, and it is common to use sardines prepared with vinegar for the topping. In Hagi City, fish caught at the time, such as red mullet and horse mackerel, are sometimes used instead of sardines. Each household has its own version, but it is common practice to wrap okara in vinegared fish. Both sardines and okara are cheap and easy to make, and they were also valued as preserved foods. It is easy and quick to prepare and serve to unexpected guests, and it has a flavor that goes well with sake, making it a popular dish to entertain guests with. ## Opportunities and Times of Eating Habits Although it is made as a preserved food, it is also popular as a hospitality dish because it goes well with sake. It has been an indispensable dish for New Year's, weddings, and festivals since ancient times. ## How to Eat Salt is sprinkled on sardines that have been fileted into three pieces. They are then soaked in a mixture of sugar and vinegar. Toasted sesame and okara seasoned with the vinegar mixture in which the sardines were soaked are mixed together and made into small balls like sushi rice. The drained sardines are wrapped around them. Julienned red pickled ginger can be sandwiched between the okara and sardines, or put on top of the sardines. In the Hagi region, small fish called kintaro, red mullet, and horse mackerel may be used instead of sardines. Leftover “unohanakizushi” can be coated with batter and deep-fried in oil to make croquettes. ## Efforts for Preservation and Succession In addition to being eaten as a home-cooked dish on special occasions such as New Year's and weddings, it is also served at restaurants in the city and sold as a side dish at supermarkets and roadside stations. ## Ingredients - Sardines: 10 - Unohana: 200g - Ginger: A little - Sugar: An appropriate amount - Vinegar: An appropriate amount - Salt: 2 teaspoons - Onomi (hemp seeds): A little - Black sesame: A little - Salt to salt the sardines: An appropriate amount - Salt, vinegar, and sugar: Appropriate amounts ## Recipe 1. 1. Cut the sardines into three pieces, remove the bones, and salt them. After that, wash off the salt with vinegar, wring them out lightly, and soak them in sweet vinegar. 2. 2. Roast the unohana and add vinegar, sugar, black sesame, ginger, and onomi to taste. 3. 3. Shape the unohana into the shape of a drum and wrap them with the sardines from step 1. 4. 4. Sprinkle with sesame seeds. ## Provider Information provider : Recipe provider name: Hagi Genki Food Association ![Image](Not found)" "# Noppei ｜ Our Regional Cuisines **Cuisine Name**: Noppei **Region**: Our Regional Cuisines ## Main Lore Areas Hagi region ## Main Ingredients Used Ingredients: Satoimo (Japanese taro), dried shiitake mushrooms, gobo (burdock root), renkon (lotus root), konnyaku (a sort of yam cake made from the konjac plant), carrots, chicken ## History, Origin, and Related Events This local dish, called “Noppei” or “Noppei-jiru (Noppei soup),” can be found throughout Japan, but the ingredients used can vary from region to region. The traditional style of “Noppei” in the city of Hagi (a “jokamachi” or “castle town” during the feudal era, which existed to serve a feudal lord’s castle), in Yamaguchi Prefecture, is not only served regularly in common households, but is also a dish that is served during festive and Buddhist ceremonial events, or as a delicacy to welcome guests. In other words, it is an indispensable part of everyday life.Since “Noppei” is often made during winters, in the Hagi region the primary ingredients became root vegetables such as satoimo, gobo, renkon, and carrots, commonly resulting in a slightly thickened sauce. In the past, kudzu starch was used as a thickening agent, but nowadays the use of potato starch or wheat flour is more common. In Hagi, when serving “Noppei” at Buddhist ceremonial events, it is prepared as a vegetarian dish, often by omitting the chicken and adding ginkgo nuts. In the neighboring village of Fukue (now incorporated as a part of Hagi), it was prepared with excess broth. ## Opportunities and Times of Eating Habits During the feudal era, when the Hagi region served as a castle town, Noppei was commonly served as a daily meal, primarily during winter. It was also favored as a culinary delight during festivals and Buddhist ceremonial events, and served as a delicacy to guests as a form of hospitality. ## How to Eat Noppei is prepared by cutting salted satoimo, dried shiitake mushrooms (rehydrated in water), blanched gobo and renkon, konnyaku, carrots, and chicken into bite-sized pieces, and simmered in a pot with dashi broth. When the mixture comes to a boil, add seasonings such as sugar, usukuchi (light) soy sauce, and mirin (sweet sake), and simmer for a further 40 minutes at medium heat. Complete the dish by adding potato starch (diluted in water) to lightly thicken the sauce. ## Efforts for Preservation and Succession In addition to being commonly eaten in homes in Hagi City, it is also served as a meal at restaurants and other eateries, as well as at minshuku (private residences). ## Ingredients - Satoimo (Japanese taro): 500 g - Gobo (burdock root): 1 stalk - Renkon (lotus root): 1 stem - Shiitake mushrooms: 3 pieces - Carrots: 1 - Konnyaku: 1 sheet - Dashi broth: 700cc - Salt: 3 teaspoons - Sugar: 4 tablespoons - Dashi no moto (dashi seasoning): 2 teaspoons - Potato starch diluted in water: A small amount ## Recipe 1. 1. Peel and cut the satoimo into bite-sized pieces, and then sprinkle with salt. 2. 2. Cut the gobo and renkon into bite-sized pieces, and blanch them in boiling water. 3. 3. Rehydrate the dried shiitake mushrooms in water, and cut into 6-8 pieces each. 4. 4. Cut the carrots and konnyaku into bite-sized pieces. 5. 5. Rinse the salted satoimo thoroughly. 6. 6. Put all of the ingredients into a pot, add the dashi broth, and heat. 7. 7. When the mixture comes to a boil, add the seasonings, and simmer at medium heat for about 40 minutes. 8. 8. Finally, add the potato starch (diluted in water) to thicken the sauce. ## Provider Information provider : Recipe provided by: Hagi Genki Shoku no Kai ![Image](Not found)" "# Ohira ｜ Our Regional Cuisines **Cuisine Name**: Ohira **Region**: Our Regional Cuisines ## Main Lore Areas Iwakuni region ## Main Ingredients Used Ingredients: Renkon (lotus root), satoimo (Japanese taro), chicken ## History, Origin, and Related Events One of the most famous foods in the Iwakuni region is a dish called “Ohira”―so named because it is served in a large, flat lacquer ware bowl (the term “Ohira” is a combination of two characters―“o” which means large, and “hira” which means flat) topped with a lid. It is a hearty stew featuring ingredients such as chicken, satoimo, renkon, nagaimo (Chinese yam), shiitake mushrooms, gobo (burdock root), and koya-dofu (freeze-dried tofu), and served with plenty of broth. It is a dish often served during large gatherings, such as ceremonial occasions like weddings and funerals―and in such instances, the Ohira bowl can have a diameter as large as 50 cm.Traditionally, the contents of the Ohira are served up in small plates to individual diners. Since it is a lightly flavored, soup-based dish, it is common to consume both the ingredients and the broth together. Together with the luxurious and decorative “Iwakuni Sushi,” Ohira is considered an essential culinary element in celebratory events. ## Opportunities and Times of Eating Habits It is often served during ceremonial occasions that involve the gathering together of large numbers of people, such as weddings and funerals. ## How to Eat To make Ohira, first cut the chicken meat, satoimo, renkon, carrots, dried shiitake mushrooms (rehydrated), blanched konnyaku, and atsu-age (thick deep-fried tofu) into bite-sized pieces. Heat salad oil in a pot and sauté the chicken. After the chicken has cooked, add the other ingredients and continue to stir-fry. Add enough water to submerge all of the ingredients. Remove any scum that forms as it boils, and simmer until the ingredients become tender. Season with sugar, mirin (sweet sake), sake, and soy sauce. The vegetables used in this dish are primarily seasonal roots. The chicken and vegetables will produce a natural broth, but if the flavor is too thin, adding instant dashi stock granules can enhance the taste. ## Efforts for Preservation and Succession Ohira is a popular dish in many households, but it is also served in restaurants and other establishments. It is also occasionally served during school lunches as a way of preserving the taste of local culinary traditions. ## Ingredients - Renkon (lotus root): 80g - Satoimo (Japanese taro): 320g - Dried shiitake mushrooms (rehydrated): 8g - Gobo (burdock root): 24g - Konnyaku: 1／3 sheet (70g) - Carrots: 40g - Minced chicken meat: 80g - Abura-age (twice-fried tofu): 1／2 sheet (10g) - Koya-dofu (freeze-dried tofu): 1／2 sheet (7g) - Oil: Small amount - Dashi broth: 600 - 800cc - Sugar: 1 teaspoon - Sake: 1 teaspoon - Usukuchi (light) soy sauce: 30cc - Salt: 1 tablespoon - Mirin (sweet sake): 1 tablespoon ## Recipe 1. 1. Peel the carrots, renkon, and satoimo, and cut into random chunks. Rehydrate the dried shiitake mushrooms in water, and cut into large, random chunks. Cut the gobo into random chunks and soak in water. Tear the konnyaku into pieces by hand, and blanch in boiling water. 2. 2. Sauté the chicken meat in oil, then add the other ingredients, starting with the hard-textured ones first. 3. 3. Add enough dashi broth to submerge the ingredients, and simmer. Blanch the abura-age in hot water, and cut into pieces. Rehydrate the koya-dofu and cut into 1 cm pieces. 4. 4. Once the ingredients have cooked, remove any scum, then add the satoimo and abura-age, and season to taste. Finally, complete the dish by adding the koya-dofu. ## Provider Information provider : Recipe provided by: A nutrition instructor in Yamaguchi City. ![Image](Not found)" "# Tsushima ｜ Our Regional Cuisines **Cuisine Name**: Tsushima **Region**: Our Regional Cuisines ## Main Lore Areas Shūnan region ## Main Ingredients Used Ingredients: Tofu, dried shiitake mushrooms, carrots, burdock root, soy sauce, sugar, vinegar, salt ## History, Origin, and Related Events ""Tsushima"" is a traditional local dish passed down in the Shūnan region, including Shūnan City in the southeastern part of Yamaguchi Prefecture. There are various theories about its origin, but it is said to have been created during the Edo period when fishermen in Kushi-gahama, Shūnan City, were tasked with guiding Korean trade envoys. At that time, the diplomatic contact point for the Korean trade delegation was the Tsushima domain (Nagasaki Prefecture), which led to the dish being named ""Tsushima."" It was commonly prepared as a vegetarian dish for Buddhist memorial services and other occasions in households. Since the Edo period, it has also been highly regarded as a non-perishable food with a long shelf life, suitable for serving to guests. Hence, each of the non-perishable ingredients are thoroughly cooked. Although it may appear similar to ""Shira-ae"" (a tofu and vegetable salad), the tofu is boiled in before use. It is then combined with other ingredients, such as pre-seasoned dried shiitake mushrooms, shredded carrots, burdock root, and dried shrimp, along with seasonings like bonito stock and soy sauce. In the Shūnan region, it is often enjoyed during summer, especially during the Bon Festival. For those who have left their hometown, it remains a beloved taste of home. ## Opportunities and Times of Eating Habits Tsushima is commonly enjoyed as a staple side dish in households and is also served during occasions like the Bon Festival and Buddhist memorial services as a vegetarian dish. It is frequently used to entertain guests. ## How to Eat To prepare the tofu, boil water with a little salt, then place the tofu on a cloth-covered sieve to drain the excess water. Gently squeeze out the remaining moisture from the tofu, crumble it in a pot, and stir-fry it, then let it cool. Rehydrate the dried shiitake mushrooms in water, then thinly chop them along with the carrots and burdock root. Boil them and let them cool. Then, Combine the tofu with soy sauce, sugar, vinegar, and salt along with the prepared vegetables. Mix them together. Sprinkle boiled and thinly sliced snow peas on top. You can also add cucumber if desired. ## Efforts for Preservation and Succession Tsushima is not only served in households and school lunches but also used as a dish for events where cooking experiences are offered as part of school lessons to preserve and pass down regional cuisine. ## Ingredients - Firm tofu: 1 block (400g) - Dried shiitake mushrooms (thinly sliced, 3cm length): 2 pieces - Carrots (thinly sliced, 3cm length): 30g - Burdock root (thinly sliced, 3cm length): 20g - Konnyaku (konjac) (thinly sliced, 3cm length): 30g - Snow peas (thinly sliced): 12g - [A] Mixed bonito broth: 1／2 cup - [A] Sugar: 1 teaspoon - [A] Soy sauce: 1 teaspoon - [B] Sugar: 1 teaspoon - [B] Salt: 1／6 teaspoon - [B] Soy sauce: 1／2 teaspoon - [B] Vinegar: 1 tablespoon ## Recipe 1. 1. Place the tofu in a pot and crumble it while stirring. When it starts to release water and becomes crumbly, transfer it to a sieve, drain excess water, and let it cool. 2. 2. Cut the vegetables, soak the burdock root in water to remove bitterness. Pre-boil the konnyaku. 3. 3. Cook the dried shiitake mushrooms, carrots, burdock root, and konnyaku with the listed wet ingredients mixture. Cook until the liquid is reduced, then let it cool. 4. 4. Blanch the snow peas in salted water, then mix the cooled tofu and vegetables with the listed seasonings. ## Provider Information provider : Recipe provided by: A Yamaguchi City Diet and Nutrition Educator ![Image](Not found)" "# Chagayu(Tea Porridge) ｜ Our Regional Cuisines **Cuisine Name**: Chagayu(Tea Porridge) **Region**: Our Regional Cuisines ## Main Lore Areas Yanai District, Suooshima District, Iwakuni District, Hagi District ## Main Ingredients Used Rice, sweet potato, tea leaves, salt ## History, Origin, and Related Events “Rice porridge,” a dish said to have originated from the Nara region, has taken root as a local delicacy in other regions outside the Yamaguchi Prefecture. At the beginning of the 17th century in Yamaguchi, Yoshikawa, lord of the Iwakuni Domain, encouraged the practice of making rice porridge to save rice, and it supposedly spread to various parts of the prefecture, including Yanai City and Suooshima Town. The rice porridge of Yamaguchi Prefecture is characterized by boiling roasted coarse tea in a tea bag in a Kanko, a special iron kettle. It has a smooth texture and is often eaten warm in the winter and cooled in the summer. Although originally passed down between the common folk as a daily meal, each family had their own elaborate secrets on how to cook the porridge, and the dish was viewed as being quite elegant. In Suooshima and the Yannai area, “potato porridge” was also popular thanks to a boom in sweet potatoes. ## Opportunities and Times of Eating Habits It is eaten in homes on a regular basis, such as chilled in the summer when food isn’t advancing well. ## How to Eat Put the powdered coarse tea in a tea bag and boil in water. Ideally, use gauze or a thin cloth for the tea bag. Chop the sweet potatoes into 1 cm thick pieces, soak and wash in water, and add to the pot when the rice begins to boil. Simmer, without letting the rice boil over. Stirring will make it stickier. After simmering for 30-40 minutes, turn off heat and let it steam for a while. Add a preferred amount of salt to suit your taste. ## Efforts for Preservation and Succession Aside from being eaten at home, rice porridge can be enjoyed at many restaurants and inns in Yanai City and its surrounding area. It is sometimes even cooked at events that inherit local cuisines. ## Ingredients - Rice: 1 cup - Coarse tee: 15g - Water: 8 cups ## Recipe 1. 1. Boil water in a pot, then insert a tea bag containing coarse tea. Once brown, remove the tea bag. 2. 2. Add in rice and cook over high heat, being careful to avoid boiling over (17-18 minutes). The rice is ready once the rice core is gone and the rice is firm and in line with the tea astringency. ## Provider Information provider : Recipe Provider: Nutrition Teachers of Yamaguchi City ![Image](Not found)" "# Iwakuni zushi ｜ Our Regional Cuisines **Cuisine Name**: Iwakuni zushi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture, Iwakuni area ## Main Ingredients Used Rice, fish, eggs, shiitake mushrooms, lotus root ## History, Origin, and Related Events Iwakuni City is known as the eastern gateway to Yamaguchi Prefecture. The city has a history of prosperity as a castle town of 60,000 goku of the Yoshikawa domain, and even today, it is blessed with numerous historical and cultural assets as well as beautiful nature. The famous symbol of the city is the Kintai Bridge, a five-storied arched bridge that was built some 300 years ago. Iwakuni-zushi"" is one of the most famous food items in Iwakuni.It is a pressed sushi, also called ""tonosama-zushi"" (lord sushi), which was presented to Lord Yoshikawa of the Iwakuni Clan in the Edo period (1603-1868) and was said to be a favorite of the lord. The dish is made with gorgeous ingredients typical of a castle town, and is gorgeously stacked in three to five tiers. It has been made as a celebratory gift or an offering. In order to make a large quantity of sushi at one time, the wooden sushi frame can be as large as 60 centimeters square. When making large pieces of sushi, the craftsmen would sometimes press the sushi on top of the lid to harden it. The finished sushi is then cut into squares and served to the customers one by one. ## Opportunities and Times of Eating Habits As a dish to be served at festive occasions, it has a proud tradition dating back to the feudal era. ## How to Eat Place a chicha leaf at the bottom of the sushi frame and fill it with sushi rice mixed with horse mackerel or other fish paste. After the rice is beautifully decorated with a broiled egg, shiitake mushrooms, dengbu, and vinegared Iwakuni lotus root (a specialty of Iwakuni), another layer of chishya leaves is laid on top, and finally a wooden lid is placed over the top to weigh down the rice. The basic recipe is for one tier to hold one square of rice, and at Japanese-style restaurants, the chef, dressed in a white tabi (socks), would place one foot on the lid and pull the lid off with all his strength. When making it at home, a lunch box, square mold, milk carton, or cake mold can be used instead. ## Efforts for Preservation and Succession The dumpling can be tasted at restaurants and inns in Iwakuni City, especially in the Kintai Bridge area, and there are also take-out items available. ## Ingredients - Rice: 300g - [A] Water: 400ml - [A] Kelp: 3g - [A] Sake: 1 tbsp. - lotus root: 50g - [B] Sake: 1 tsp. - [B] Sugar: 2／3 tbsp. - salt: A pinch - [B] Vinegar: 2／3 tbsp. - Eggs: 2 - Salad oil: 1 tsp. - Sugar peas: 8g - dried shiitake mushrooms: 4 pieces - [C] Dried shiitake mushroom stock: 100ml - [C] Sake: 1 tsp. - [C] sugar: 2／3 tbsp. - [C] soy sauce: 1 and 2／3 tsp. - [C] mirin (sweet cooking rice wine): 1／2 tsp. - [D] sugar: 2 and 2／3 tbsp. - [D] Salt: 2／3 tsp. - [D] Vinegar: 3 tbsp. - Chisha (sunny lettuce): 20g - Sakura Denbu: 5g ## Recipe 1. 1. Wash rice and drain in a colander. Add [A] and cook rice. 2. 2. Soak dried shiitake mushrooms in water. 3. 3. Cut the brickwort into thin (1 to 2 mm thick) half-moon slices. Boil water in a small pot, add 1 tsp vinegar (not included in the amount), and boil in the water for about 2 minutes. Drain off the water and soak in seasoning liquid [B], which has been mixed well, to season. 4. 4. Make broiled egg. Beat an egg, fry it thinly in an omelet pan with oil, and cut it into thin strips. 5. 5. Add a pinch of salt (not included) and the kinugaya in boiling water, boil quickly, and cool in cold water. Cut one piece diagonally into two or three pieces for easy eating. 6. 6. Drain and cut shiitake mushrooms back in water into 3mm pieces, and cook in [C] until all the liquid is absorbed. 7. 7. Make vinegared rice. Put [D] in a small saucepan and heat to dissolve well. When the rice is cooked, place it in a sushi container dampened with water. Pour in [D] and mix quickly with a rice scoop. 8. 8. Place a layer of chisha in a sushi container, top with half of the sushi rice, and sprinkle with half of the ingredients in the following order: lotus root, shiitake mushrooms, egg, and sakura-denbu. After pressing once, cover the top of the sushi container with the rice, sprinkle the remaining ingredients (lotus root, shiitake mushrooms, kinugaya, and egg), and press again. Sprinkle the Sakura-denbu on top as a final touch of color.If you do not have an oshizushi mold, you can substitute a cake mold with an open bottom or a cake mold lined with plastic wrap. ## Provider Information provider : Nutrition teacher in Yamaguchi City ![Image](Not found)" "# Wakame musubi ｜ Our Regional Cuisines **Cuisine Name**: Wakame musubi **Region**: Our Regional Cuisines ## Main Lore Areas Hagi area, Kitaura area, Nagato area ## Main Ingredients Used Rice, wakame seaweed ## History, Origin, and Related Events Facing the Sea of Japan, Hagi City in Yamaguchi Prefecture is a treasure house of marine products such as yellowfin puffer fish, amadai (Pacific bluefin bream), and settsuki horse mackerel. Among these, wakame seaweed heralds the arrival of spring in the Hagi area. In this area, freshly harvested wakame seaweed is hung to dry along the coast in the spring. The pleasant smell of the ocean spreading its fragrance is a well-known spring scene among the locals. The dried seaweed is then eaten as ""wakame musubi,"" a type of rice ball topped with wakame. In the past, many families used to go to the sea to pick wakame seaweed by themselves, chop it up after it was dried, and put it in cans. Dried wakame could be served as it is over rice, but it was often added to lunch boxes as ""wakame musubi,"" and it is still loved today as a taste of one's hometown. The history of this dish dates back to the Edo period (1603-1867), when it was served at an inn in Yashima during the Edo period (1603-1868). There is an anecdote that a maid was surprised when she saw a samurai from the Choshu domain sprinkling chopped wakame she had brought with her on top of rice, saying, ""Samurai from Choshu eat rice with tea leaves on it. ## Opportunities and Times of Eating Habits In the old days, farmers worked together with their neighbors, and this wakame musubi or musubi covered with kinako (soybean flour) and green laver were served for lunch and three o'clock tea. ## How to Eat Hold the rice in your hands. Cover the entire surface of the rice ball with dried chopped wakame seaweed. You can also use shiso or summer orange peels mixed into the rice. ## Efforts for Preservation and Succession In addition to being commonly made at home, it is also served at restaurants in Hagi City and other places in the prefecture. Dried wakame and dried chopped wakame for ""wakame musubi"" are also sold at supermarkets, souvenir stores, and marine product stores. ## Ingredients - Chopped wakame seaweed: 20g - Rice: 200g ## Recipe 1. 1. Make rice ball and sprinkle chopped wakame.If you like, you can put dried plums in the core of the musubi. ## Provider Information provider : Nutrition teacher in Yamaguchi City ![Image](Not found)" "# Itokoni ｜ Our Regional Cuisines **Cuisine Name**: Itokoni **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture, Kitaura area, Seto Inland Sea side ## Main Ingredients Used Azuki beans, white bean flour, sugar, salt ## History, Origin, and Related Events Itokoni"" has been widely produced in Yamaguchi Prefecture. Although the use of sweetened azuki beans and dumplings made of white bean flour is a common feature, each region has its own unique characteristics. Especially famous is ""Hagi-style Itoko-ni-ni"" made in the Hagi area and other areas on the Sea of Japan coast, which is made into a cold soup. In addition to azuki beans and shiratama (white beans), shiitake mushrooms and kamaboko (fish paste) are added to the clear soup, which is typical of castle towns, by mixing kelp and other dashi with sugar, soy sauce and salt. For festive occasions, the white dumplings are reddish in color, while for other occasions, they are either all white or green in color. In areas along the Seto Inland Sea, the dumplings are boiled down until all the liquid is absorbed and sweetened. The presence or absence of vegetables and the amount of liquid varies from region to region, and in some areas it is not made at all during celebrations. There is a theory that the dish in Yamaguchi Prefecture became so called because the ingredients are simmered in the same manner as nephews and nephews. There are various theories as to its origin. ## Opportunities and Times of Eating Habits This dish has been served at banquets after weddings, funerals, and other events in Yamaguchi Prefecture. It is also often served on the first day of the New Year in December, when preparations for the New Year begin. The azuki beans are boiled slowly so that they do not run out, and the white dumplings are red and white for celebrations, and white or green for Buddhist services. ## How to Eat Boil shiratama-mochi. Wash azuki beans, pour enough water and azuki beans into a pot, heat and bring to a boil, then drain in a colander. Put the cooked azuki beans and enough water into the pot, heat, and simmer slowly to avoid burning the azuki bean skins while removing the astringency. If the azuki become soft, add more water. When azuki beans are soft, season with sugar and salt. Add shiitake mushrooms to the broth, bring to a boil, season with salt and soy sauce, add shiratama mochi and kamaboko, and bring to a boil. ## Efforts for Preservation and Succession You can taste it at restaurants and ryokans in Hagi City. ## Ingredients - adzuki beans: 50g - Sugar: 50g - Water: 30ml - kamaboko: 1／5 of a stick - Dried shiitake mushroom: 1 piece - white bean flour: 30g - red food coloring: a little - Dashi stock (kombu dashi): 2.5cc - salt: 1／2 tsp. - soy sauce: 1 tsp. ## Recipe 1. 1. Soak azuki beans in water overnight, add enough water to cover, boil once, add water again, boil to prevent skin from breaking (about 1.5 hours), drain in a colander. 2. 2. Add sugar and water to the azuki beans and bring to a boil, then turn off the heat and let the flavors infuse. 3. 3. Cut the rehydrated dried shiitake mushrooms into chunks. 4. 4. Knead white bean flour with water, color half of it with food coloring, make red and white dumplings, and boil. 5. 5. Add dashi broth (shiitake mushroom stock may be added. Add azuki beans from 2, dumplings from 4, and kamaboko cut into chunks, and bring to a boil. ## Provider Information provider : Yae Morinaga ![Image](Not found)" "# Kenchou ｜ Our Regional Cuisines **Cuisine Name**: Kenchou **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Daikon (radish), tofu, carrots ## History, Origin, and Related Events Kenchou"" is a simple dish made by boiling tofu, radish, and carrot. It is a dish that has been handed down from generation to generation, and depending on the region and household, various ingredients such as taro, deep-fried tofu, konnyaku, chicken, and shiitake mushrooms may be added. It is often made in large pots and simmered over and over for several days. Because it is prepared with a sweet and spicy, slightly strong flavor, it is a good accompaniment to rice. It is also sometimes made into a soup and eaten as ""kenchou-jiru.There are various theories as to its origin, one of which is the ""Nagasaki Kenchon Theory. Nagasaki kenchon"" is a soup or steamed dish made by stir-frying shredded vegetables and tofu. It is said to have originated after the Edo period (1603-1867) and was a dish for special occasions such as Buddhist memorial services. Another origin of kencho is the ""Kamakura Kenchoji theory,"" which is based on a soup of stir-fried vegetables and tofu that was eaten as an everyday meal in the Kamakura period. The ""Kamakura Kenchoji theory"" is considered to be the most likely explanation, especially in Shimonoseki, where ""Kencho"" is an everyday dish and the city has a history of being a trading center. ## Opportunities and Times of Eating Habits Familiar as an everyday household food. ## How to Eat Boil tofu and drain well on a cloth. Cut radish and carrot into 5mm and 2-3mm thick chunks, respectively. Soak dried shiitake mushrooms in water and cut into thin strips. Cut bacon into 5 mm strips. Add oil to a pan, add bacon, radish, carrot, dried shiitake mushrooms, and tofu in this order, and cook with soup stock, soy sauce, sugar, mirin, and salt. Serve in a bowl and garnish with boiled and sliced green beans. If you use thick fried tofu instead of tofu, you do not need to drain the water and the taste will be richer. You can also sprinkle daikon leaves cut into small pieces instead of green beans. ## Efforts for Preservation and Succession (Outline of those who have passed on the dish, preservation groups, use of SNS, modern efforts such as commercialization, etc.)It is generally eaten as a home-style dish, and is also served at school lunches. ## Ingredients - tofu: 200g - daikon (radish): 400g - carrot: 40g - oil: 2 tsp. - soy sauce: 2 tbsp. - sake: 2 tbsp. ## Recipe 1. 1. Place tofu in a colander, cover with a weight and drain. 2. 2. Peel radish and carrot and cut into chunks. 3. 3. Heat oil in a pan, add 1, breaking up the tofu, and fry until the tofu is slightly moistened, then add 2, and fry until the radish and carrot are coated with oil. Add seasonings and simmer for about 10 minutes until the radish is well seasoned. ## Provider Information provider : Yae Morinaga ![Image](Not found)" "# Chishanamasu ｜ Our Regional Cuisines **Cuisine Name**: Chishanamasu **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture, Kitaura area ## Main Ingredients Used Chisha, fish, miso ## History, Origin, and Related Events Kaki-chisha is a traditional Shimonoseki vegetable that used to be cultivated in each family's garden. It is a shriveled leaf vegetable with a moderate bitterness and a hint of sweetness. It is called kakichisha because the leaves are harvested by plucking them from the bottom, hence the name ""kagu,"" which means ""to pluck"" in the local dialect.A local dish using kaki-chisha, a traditional local ingredient, is ""chisha namasu,"" which is made by mixing chopped kaki-chisha with vinegared miso paste and sesame seeds. It is also called ""chishamomom"" because it is made by mixing the kaki-chisha with sesame seeds and vinegared miso. It is a popular home-style dish because it is nutritious and contains calcium and protein. However, kakichisha has become difficult to obtain in recent years, and is often substituted with sunny lettuce or green lettuce. It is also delicious when made with garland chrysanthemum. Chishanamasu"" was born during the Mori period (1568-1868). It is said to have been invented by the people who were impoverished by the Battle of Sekigahara. ## Opportunities and Times of Eating Habits Chishayaki is commonly prepared as a home-style dish. It is also sometimes served to guests as an entertaining dish. ## How to Eat Wash kakichisha, drain water thoroughly, and tear into bite-size pieces. Soak wakame in water and cut into bite-sized pieces. Pour boiling water over baby sardines and drain. Add sugar, capsicum juice and vinegar to miso, grind well, and mix with kakichisha, wakame and shirasu just before eating. You can also use kakichisha by quickly pouring hot water over it and then squeeze it out after cooling in water. If you do not like sourness, you can add ground sesame or mirin to mellow the taste. In the past, iriko (dried sardines) were used, but recently, various kinds of fish such as shashirasu (dried young sardines), namari (a type of fish with a sweet taste), and vinegared fish have been used. ## Efforts for Preservation and Succession (Outline of the people who have passed on the dish, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being a common home-style dish, it is also served in school lunches. ## Ingredients - Chirimen chishsa (or sunny lettuce): 200g - Iriko (dried sardines): 15g - barley miso: 2 1／3 tbsp - sugar: 1 2／3 tbsp - vinegar: 1 2／3 tbsp ## Recipe 1. 1. Wash the chishu chishu, tear into 7-8 cm pieces by hand, and drain. (If you are worried about the scum, release them into water for 5 to 10 minutes.) 2. 2. Remove the head and guts from dried sardines, dry roast them in a pan, and grind them well in a mortar and pestle until they become a powder. 3. 3. Add barley miso, sugar and vinegar to 2 and mix well. 4. 4. Just before eating, mix 1 with 3. ## Provider Information provider : Yae Morinaga ![Image](Not found)" "# Chagome ｜ Our Regional Cuisines **Cuisine Name**: Chagome **Region**: Our Regional Cuisines ## Main Lore Areas All of Tokushima Prefecture ## Main Ingredients Used Fava beans, rice ## History, Origin, and Related Events ""Chagome"" is rice with sweet beans. The rice is cooked with roasted fava beans and granulated sugar, resulting in an overall brown color rice. It is said that in the old days, it was a popular meal for people living in samurai residences, but later it spread as a dish prepared by farmers to consume old fava beans during the season when new fava beans are harvested. The dish may be served with ""takuan (pickled radish)"", ""umeboshi(pickled plums)"", or tea. ## Opportunities and Times of Eating Habits ""Chagome"" was commonly eaten between farm work, and the sweetness of the granulated sugar also served to soothe the body after a hard day's work. In some regions, it is served as a New Year's food or offered at Buddhist altars during memorial services. ## How to Eat Soak the fava beans in hot water over low heat for 30 minutes, then bring to a boil, add to rice cooker with rice, granulated sugar, and boiled water, and cook. The key to roasting fava beans is to keep the heat low to avoid burning them and to cook them until they turn brown. Although it takes time to prepare the fava beans, the procedure is simple and familiar. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly prepared at home, and is also served as a school lunch menu item in the prefecture. The method of preparation and historical background are also introduced in ""Local Cuisine of Tokushima"" a resource provided by Tokushima Prefecture, which is involved in activities to pass on the cuisine both inside and outside the prefecture. ## Ingredients - Rice: 300g (2 cups) - Dried fava beans: 80g - Fava bean cooking water: 460ml - Salt: A little - Kizara (sugar): 40 g ## Recipe 1. 1. Wash rice and drain in a colander. 2. 2. Roast the fava beans carefully in a roasting Horoku(roaster) or heavy frying pan until brown, then boil them in plenty of boiling water for 30 minutes (be careful not to overcook, as they tend to fall apart. )When cooled, peel the beans, reserving the cooking water. 3. 3. Put [1] rice in the rice cooker and add the quantity of water (the water in which the fava beans were boiled). 4. 4. Mix [3] with kizara (sugar) and salt, add the fava beans from [2], and cook the rice. 5. 5. When cooked, mix the beans so that they do not fall apart, and serve in bowls. ## Provider Information provider : Kumiko Nagao, Junior College of Tokushima Bunri University ![Image](Not found)" "# Omiisan ｜ Our Regional Cuisines **Cuisine Name**: Omiisan **Region**: Our Regional Cuisines ## Main Lore Areas All of Tokushima Prefecture ## Main Ingredients Used Miso, rice, satoimo(=Japanese taro), daikon radish, daikon radish's leaves ## History, Origin, and Related Events ""Omiisan"" refers to porridge seasoned with miso. In the old days, miso was called ""mii,"" which became ""omiisan"" by adding the honorific ""o"" and ""san"". In Tokushima, where rice was considered difficult to grow in the soil, buckwheat and barley were used as staple foods instead, and the quantity of rice was often bulked up by adding various other ingredients. ""Omiisan"" was also a favorite meal with plenty of daikon radish and satoimo(=Japanese taro) added to make it a filling meal. The recipe was not very specific, except for seasoning with miso and using iriko Dashi (=Japanese soup stock (dried sardines)), and the ingredients used were sometimes chives, miso, tofu, etc. Each family made their own unique ""omiisan"". It is a simple and familiar local dish that is full of vegetables, nutritious, and also economical. ## Opportunities and Times of Eating Habits In the days when rice was precious, small rice that could not be shipped due to poor quality was often used for ""omiisan"" because it was a waste. It is said to have been a popular daily dish devised to make use of leftover miso soup and cold rice, so that food would not be left over until the end of the meal. It was often eaten as a home-style dish to warm the body, especially during the winter season, and is also said to be a comforting dish that family members would make when they were sick or otherwise not feeling well. ## How to Eat Cut satoimo(=Japanese taro), daikon radish and daikon radish's leaves into small pieces and put them in Dashi made from dried sardines with washed rice and bring to a boil. Bring to a boil, reduce heat to low, and scatter the miso throughout the pot, leaving some clumps. After about 30 minutes, the miso will dissolve nicely and the rice will become soft, so stir and steam to complete the process. The trick is to leave the miso mixture in the bowl without stirring it, as it will burn. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)A dish commonly prepared at home. Many people call ""omiisan"" ""the taste of Tokushima"" or ""a nostalgic taste"". Tokushima Prefecture publishes ""Discover your hometown! Awakko Cultural Ambassador News"" features reports by junior high school students in the prefecture introducing ""omiisan"". The magazine is also making an effort to pass on the tradition to children. ## Ingredients - Rice: 100g - Dashi (=Japanese soup stock) (15g dried sardines): 4 cups - Satoimo(=Japanese taro): 250g (5 medium) - Daikon radish: 200g - Daikon radish's leaves: 1／2 bunch - Miso: 40g ## Recipe 1. 1. [Make Dashi (=Japanese soup stock)] Put niboshi (dried sardines) in a dashi bag and soak in water the day before cooking or 5 hours before cooking to make dashi broth. 2. 2. Wash rice 30 minutes before cooking and drain in a colander. 3. 3. Wash satoimo(=Japanese taro), remove soil, peel and cut into thick slices.In case of microwave, heat for 6 minutes with the skin on, peel and cut into clapsticks. 4. 4. Wash radish leaves and cut into 1 cm pieces. Cut daikon radish into strips. 5. 5. In a pot, add Dashi (=Japanese soup stock), dried sardines (from the Dashi (=Japanese soup stock)), washed rice, satoimo(=Japanese taro), and daikon radish, and heat. 6. 6. When [5] comes to a boil, reduce the heat to low and leave the miso in clumps in places; after about 30 minutes, when the miso has dissolved and the rice is soft, add the daikon leaves, cook a little, stir, and let steep a little. ## Provider Information provider : Local Cuisine of Tokushima (Tokushima prefecture) ![Image](Not found)" "# Yubeshi ｜ Our Regional Cuisines **Cuisine Name**: Yubeshi **Region**: Our Regional Cuisines ## Main Lore Areas Nakacho (upstream of Naka River), Katsuura District, Kamikatsu ## Main Ingredients Used Yuzu ## History, Origin, and Related Events Yuzu production is particularly active in Nakacho, Tokushima. The town is particularly suited for yuzu cultivation due to its abundant precipitation and the large temperature difference between daytime and nighttime, and boasts the second largest production of ""Kitou Yuzu"" in Japan (Tokushima Agricultural Support Center, ""Kitou Yuzu"" production area initiative). In addition, “Kitou yuzu” is relatively large, beautifully colored, and of high quality. It is a well-known agricultural product throughout Japan, having been registered under the country's Geographical Indications (GI) protection system (Ministry of Agriculture, Forestry and Fisheries Registration Public Notice, Registration No. 42).Yuzu is also used in a variety of dishes, including ""Yubeshi"", a preserved food popular in the prefecture, which is made by boiling down the peel of yuzu with sugar and soy sauce. It is not only eaten as a side dish on its own, but also enjoyed as a snack with sake or as an ingredient in ochazuke (=boiled rice in soup). Outside of the prefecture, it is still sold in Kyoto and Ehime as a famous confectionary from the Edo period, but yubeshi, which has taken root in the Aioi district of Nakacho in Tokushima, is only a side food. ""Yubeshi"" is made around November, when the yuzu trees are fully ripe, by slowly boiling them down over a long period of time. In addition, it is said to have been eaten in Kamikatsu in the 30th of the Showa period, when sugar became widely used in households, and was even more widely produced in the 50th of the Showa period. ## Opportunities and Times of Eating Habits It is customary to make ""Yubeshi"" with aromatic yuzu around November, when the yuzu trees are fully ripe. It is also customary to eat them with dried sweetfish. After yuzu was harvested and the juice was pressed, it was commonly used to make ""Yubeshi"" directly or dried for preservation. They used to make it from fall to spring when there were not enough side dishes, and used it as a side dish. However, in the days when sugar was scarce, it was not frequently made because it contained too much sugar. ## How to Eat Chop yuzu peel finely and cook down with sugar and soy sauce for a sweet and spicy flavor. The peels are sometimes dried in the sun first to preserve them, then blanched and boiled. When boiling down, fill the pot with plenty of water and bring to a boil starting with the water. Repeat the process of changing the water when it comes to a boil. The key is to add seasonings and boil it down thoroughly until it becomes sticky. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly made at home. In addition, ""Tokushima's Local Cuisine,"" a resource provided by Tokushima Prefecture, introduces the origins of ""Yubeshi"" and how it is made. The Area is making every effort to make the local cuisine known throughout Japan. ## Ingredients - Dried Yuzu peel: 50g - White sugar: 70g - Dark soy sauce: 45g - Mirin (=sweet rice wine): 20g - Dashi no Moto (Dashi (=Japanese soup stock)): 1g - Water: 200ml - Chili pepper (to taste): As needed ## Recipe 1. 1. Soak dried yuzu peels in water and blanch. 2. 2. Put [1] in a pot and boil from water, changing water when it boils. Repeat about 3 times to remove bitterness. 3. 3. Add seasonings (sugar, soy sauce, mirin, Dashi no Moto) and water to [2] and cook over low heat, stirring occasionally, until the pectin becomes sticky (adjust seasonings to taste. (For example, if you prefer sweet or thick)). ## Provider Information provider : Kumiko Nagao, Junior College of Tokushima Bunri University ![Image](Not found)" "# Yuzu Kan ｜ Our Regional Cuisines **Cuisine Name**: Yuzu Kan **Region**: Our Regional Cuisines ## Main Lore Areas Naka Town ## Main Ingredients Used Yuzu ## History, Origin, and Related Events In Naka town of Tokushima prefecture, yuzu named “Kitou Yuzu” is produced in large amounts. “Kitou Yuzu” are high in quality, relatively big and beautiful in color. This fruit is registered in the Geographical Indication (GI) Protection System, which protects products as intellectual property, and is well known throughout Japan. “Kitou Yuzu” is used in “yubeshi”, yuzu juice, and for “Yuzu Kan”, a popular refreshing dessert also known as yuzu jelly. ## Opportunities and Times of Eating Habits “Yuzu Kan” is enjoyed at home during snack time or as a dessert. ## How to Eat This recipe makes good use of the entire yuzu including the rind, fruit, and juice. Finely sliced yuzu and juice is used for the jelly. The dessert looks nice when served inside the yuzu rind. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dessert is enjoyed at home and sold as “yuzu jelly” in stores. ## Ingredients - Tengusa (=agar): 10g (agar sticks) - Water: 460ml - Vinegar: less than 1 tsp. - Superfine sugar: 100g - Yuzu juice: less than 1 tbsp. ## Recipe 1. 1. Wash the agar and drain the water with a colander. (If using sticks of agar, dampen them with water and tear into small pieces.) 2. 2. Place water and vinegar in a large pot and cook the agar in it. 3. 3. After the water boils, turn to a low heat, and mix the agar slowly for about 2 minutes. Turn off the heat and put a lid on the pot. Steam for 15 to 20 minutes. 4. 4. Place a cotton dishcloth over the colander and strain the agar to create tokoroten liquid. This step should be done before the agar cools and hardens. Reheat the agar if necessary. 5. 5. Add sugar and yuzu juice to the tokoroten liquid. 6. 6. Place the liquid in individual cups and wait for it to harden. If using yuzu rind as cups, cut the top 2 cm off the yuzu and take out the fruit and squeeze out the juice. ## Provider Information provider : Tokushima Prefecture Dietary Improvement Promotion Council ![Image](Not found)" "# Denbu ｜ Our Regional Cuisines **Cuisine Name**: Denbu **Region**: Our Regional Cuisines ## Main Lore Areas All of Tokushima Prefecture ## Main Ingredients Used Kintokimame(=red kidney beans), carrots, daikon radish, gobou (=burdock) ## History, Origin, and Related Events In Tokushima prefecture, there are many traditional dishes which use “kintokimame” (=red kidney beans) in them, such as “barazushi” and “mametentama” (=type of okonomiyaki with sweet kintokimame in them). “Denbu” is one of such dishes and is also referred to as “odenbu”, “orenbu”, and “renbu”, and is similar to “gomoku mame” (=simmered soybeans with vegetables). Pre-cooked kintokimame or “kuromame” (=black soybeans) are simmered with daikon radish, “gobou” (=burdock) and other root vegetables and flavored with soy sauce and sugar. Some families and regions like to add “umeboshi” (=pickled plums) to the recipe. “Denbu” is often served on special occasions such as the new year holidays along with “zoni” (=soup containing rice cakes) made with white miso and “nishime” (=simmered vegetables). Beans are rich in protein and root vegetables are rich in fiber, which make this dish highly nutritious. ## Opportunities and Times of Eating Habits “Denbu” is served during the new year holidays as part of “osechi” or for topping out ceremonies when a new house is built. Beans are the main ingredient in this dish, and in Japanese, beans are called “mame” which also means diligent and so people would often prepare this dish with the message of “continue to work diligently” embodied in them. This dish is made with everyday ingredients and is not expensive to make. It is said that this recipe was made so that anyone could make it at home easily when enjoying the new year holidays. “Kuromame” (=black soybeans) are sometimes used instead of “kintokimame” (=red kidney beans) particularly during the holidays. ## How to Eat After cooking the “kintokimame” (=red kidney beans), do not take them out of the hot water as this will cause the skin of the beans to wrinkle. Add some water to balance out the temperature of the water in the pot. Carrots, daikon radish, “gobou” (=burdock), “chikuwa” (=fish cake), lotus roots, deep fried tofu, “kombu” (=kelp), freeze dried tofu are some ingredients which can be used to make “denbu”. Cut each ingredient into 1cm cube shapes and simmer them in a soup of “dashi” (=Japanese soup stock) made with dried sardines, soy sauce, sugar, and sake. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is made at home and served as part of the local school lunch menus. The recipe is available on the Tokushima prefecture website, which allows anyone to make this at home. In 2019, this recipe was introduced at the Tokushima Cooking Challenge to raise recognition. ## Ingredients - [Cooked beans] “Kintokimame” (=red kidney beans): 80g - [Cooked beans] Water: 400ml - [Cooked beans] Superfine sugar: 20g(2 tbsp. or more) - [Cooked beans] Dark soy sauce: 5g(1 tsp.) - Carrots: 40g - Daikon radish: 60g - Gobou(=burdock): 40g - Freeze dried tofu: 1 piece - Konjac(=yam cake): 40g - Umeboshi(=pickled plums): 1 piece (15g) - Dashi(=Japanese soup stock): 200ml - Superfine sugar: 10g - Light soy sauce: 9g(1／2 tbsp.) - Sake: 1／2 tbsp. ## Recipe 1. 1. [Instructions for making cooked beans] Soak the “kintokimame” (=red kidney beans) in plenty of water for 5 to 6 hours before cooking. 2. 2. Put the water that the beans were soaked in and the beans in a pot and cook. Once the water starts boiling, turn off the heat and drain the water. 3. 3. Put plenty of fresh water into the pot so that the beans are fully soaked and cook some more. Lower the heat once the water starts to boil. Simmer until the beans become soft. 4. 4. Add the sugar to the beans and water and simmer for another 10 minutes. Then, add the soy sauce. Turn off the heat and put a lid on the pot to let the flavors absorb into the beans. 5. 5. [Instructions for making “Denbu”] Cut the carrots and daikon radish into 1cm cubes. Cut the “gobou” (=burdock) into small pieces. 6. 6. Soak the freeze-dried tofu in some water. After that, cut the tofu into 5mm thin squares. Cook the Konjac(=yam cake) and cut into 1cm cubes. 7. 7. Put the ingredients from steps 5 and 6 and “dashi” (=Japanese soup stock) into a pot and cook. Once the soup comes to a boil, add sugar, sake and umeboshi. When the vegetables become soft, add the soy sauce, and cook some more. Add the cooked beans and cook for an additional 3 to 4 minutes so that there is some soup left when done. ## Provider Information provider : Keiko Takahashi, Shikoku University ![Image](Not found)" "# Narae ｜ Our Regional Cuisines **Cuisine Name**: Narae **Region**: Our Regional Cuisines ## Main Lore Areas All areas in Tokushima ## Main Ingredients Used Daikon radish, carrots, deep-fried tofu, sesame, lotus root, dried shiitake mushrooms, konjac, etc. ## History, Origin, and Related Events Narae is a dish made by blending seven ingredients (daikon radish, carrots, deep-fried tofu, sesame, lotus root, dried shiitake mushrooms, and konjac) with sanbaizu (vinegar). The name originates from the fact that it uses seven (nana) ingredients. However, some believe that the name comes from the inclusion of ""Narazuke,"" which is vegetables pickled in salt and sake lees. In Tokushima, Narazuke was called ""Naraware"" or ""Narae."" One of the vegetarian dishes eaten around the time of the Taika Reform was narae. After that, it became popular, especially around 1965. Even today, it is a popular dish because it is rich in nutrients and can be easily prepared at home. ## Opportunities and Times of Eating Habits Narae was a popular food item that was often served at Buddhist memorial services and on the equinoxes. Back in the days when sweet foods were scarce, children particularly enjoyed the sweet vinegar taste and looked forward to being served the dish. In Mima Town, it was customary to consume narae along with miso soup, ohira, tofu paste, and fish as vegetarian food during celebratory occasions. Nowadays, narae is not only prepared at home, but is also included in school lunches and menus at nursing homes, and is enjoyed as an everyday meal by many. ## How to Eat Cut the vegetables and fried tofu into bite-size pieces. Then, simmer them in the stock of dried shiitake mushrooms. Once done, drain off the water and mix them in a vinegar mixture made from white sesame seeds, vinegar, yuzu vinegar, sugar, and soy sauce. You can use seasonal vegetables like bamboo shoots, cucumbers, Japanese ginger, Japanese wild parsley, tofu, kelp, etc., in addition to the seven ingredients mentioned above when making this dish at home. ## Efforts for Preservation and Succession It is often prepared at home and can also be found on restaurant menus and school lunch menus. As part of dietary education programs, some elementary schools are introducing narae to children. This is done to promote healthy eating habits and to pass on the knowledge of traditional cuisine to younger generations. ## Ingredients - Daikon radish: 1／6 (160g) - Carrot: 1／3 (40g) - Dried shiitake mushrooms: 2 - Deep-fried tofu: 1 - Shiitake mushroom stock: 1／4 cup - Lotus root: 40g - Burdock root: 1／5 (30g) - Koya-dofu (frozen dried tofu): 1／2 - Soup stock: 1／4 cup - Sugar: 1／2 tbsp. - Light soy sauce: 1／3 tsp. - Salt: A pinch - [Mixed vinegar] Rice vinegar: 60ml (4 tbsp.) - [Mixed vinegar] Caster sugar: 32g (4 tbsp.) - [Mixed vinegar] Light soy sauce: 1 tsp. - [Mixed vinegar] Mirin (sweet cooking rice wine): 1 tbsp. - [Mixed vinegar] Sake: 1 tbsp. - [Mixed vinegar] Salt: 2／3 tsp. - [Yuzu peel] White sesame seeds: 1 tsp. ## Recipe 1. 1. Peel the radish and carrot, and cut them into 3 cm strips. 2. 2. Soak the dried shiitake mushrooms in water, and cut them into 5mm strips. (You can use the juice from the mushrooms for soup stock.) 3. 3. Cut the deep-fried tofu in half lengthwise, drain the oil, and cut it into 5 mm strips. 4. 4. Peel and cut the lotus root into 3mm-thick slices. If it's too thick, cut it into half-moon or ginkgo slices. 5. 5. Boil the radish, carrot, lotus root, shiitake mushrooms, and deep-fried tofu in shiitake mushroom stock. When they're cooked, drain them in a colander. 6. 6. Scrape the skin off the burdock root, cut it into 3 cm long diagonal slices, and boil it. 7. 7. Soak the koya-dofu in lukewarm water, cut it into triangles, and slice it into 2 or 3 thick slices. Boil it in soup stock, shiitake mushroom stock, sugar, light soy sauce, and salt. 8. 8. Mix all the ingredients for the [Mixed vinegar]. 9. 9. Drain the liquid from steps 5, 6, and 7, and mix them with the vinegar mixture. When the flavors are well blended, place them in a bowl and sprinkle white sesame seeds on top. Cut the yuzu peel into thin strips and serve. ## Provider Information provider : Keiko Takahashi, Shikoku University ![Image](Not found)" "# Uchigae Zouni ｜ Our Regional Cuisines **Cuisine Name**: Uchigae Zouni **Region**: Our Regional Cuisines ## Main Lore Areas Iya Area, Miyoshi City ## Main Ingredients Used Iwadofu (stone tofu), taro ## History, Origin, and Related Events Many different kinds of zoni soup are made throughout the country, but the ""Uchigae zoni"" made in the Iya area of Miyoshi city is particularly unique. Large, rock-hard tofu called iwadofu (stone tofu) is used in uchigae zoni in the place of the mochi that is used in most regions. In addition to using a large amount of soybeans and thoroughly removing the moisture, it is said to be hard because of the large amount of bittern that is added. The name ""uchigae zoni"" is said to come from the way the iwadofu stacked on top of each other looks like samurai ""uchigae"" (clashing) swords. It is sometimes called ""uchiawase zoni"" for the same reason. It was difficult to grow rice in the Iya area, so barley and buckwheat became staple foods, and the protein-rich iwadofu was a valuable source of nutrients. ## Opportunities and Times of Eating Habits It was difficult to store food in the past when there was no refrigeration. At this time, the low-moisture iwadofu became a popular food item not only because it could last a long time, but also because it was so hard that it could be tied with a rope, making it easy to transport. In those days, tofu was laboriously made in each household, and it was commonly eaten for celebrations and events. ""Uchigae zoni"" in particularly was made on the special occasion of the New Year. ## How to Eat Make dashi from dried sardines, and season with soy sauce to make the soup. Add a few pieces of boiled taro, then finishing by placing two large, rectangular pieces of iwadofu on top. Yatsugashira taro is often used, and because one taro can produce many ""me"" (sprouts), it is used as a celebratory dish for ""medetai"" (auspicious) occasions. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization) Some families in the Iya area still make uchigae zoni today. It is introduced in the Tokushima Prefecture publication ""Tokushima's Regional Cuisine"" as one of the many kinds of Tokushima zoni, and the Miyoshi City Tourism Information Center website ""Oboke Iya Navi"" is raising awareness by providing an description of iwadofu, the main ingredient in uchigae zoni. ## Ingredients - [Basic soup] Dashi broth (dried sardine 5g, dried shiitake mushroom 2pc, kelp 5g, water 800ml): 750ml - [Basic soup] Soy sauce: 50g (3 tbsp.) - [Basic soup] Mirin: 36g (2 tbsp.) - Iwadofu: 600g (1 piece) - [Basic soup A]: 300ml - Yam (yatsugashira or taro): 500g (small (40g) x 12 pieces) - [Basic soup B]: 250g - Sugar: 3g - Pouring soup (basic soup): 200ml (50ml per person) ## Recipe 1. 1. Make the basic soup. Remove the head and internal organs from the dried sardines, cut them in half, and soak them in the amount of water specified in the recipe. Rinse the dried shiitake mushrooms in water, to remove dirt, then soak them in water along with the dried sardines. After about 30 minutes, add the kelp and heat, remove the kelp just before it boils, allow to gently boil for a few minutes, then strain out the dried sardines and shiitake mushrooms so that you are left with the dashi broth. Season the broth by adding soy sauce and mirin. 2. 2. Cut the iwadofu into rectangular pieces about 5cm x 10cm x 1cm, with 2 pieces per person. Simmer in the basic soup A for a few minutes. 3. 3. Peel the yams (yatsugashira or taro), cut into approximately 40g pieces, and parboil. Add sugar to the basic soup B and simmer to make them slightly sweet. 4. 4. 4. Place 3 yams into a bowl, stack the iwadofu on top in a criss-cross pattern, then pour the soup on top. ## Provider Information provider : Keiko Takahashi, Shikoku University ![Image](Not found)" "# Kintokimame-iri-Barazushi (Barazushi with red kidney beans) ｜ Our Regional Cuisines **Cuisine Name**: Kintokimame-iri-Barazushi (Barazushi with red kidney beans) **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Rice, red kidney beans, konjac, carrots, burdock, chikuwa, whitebait, grilled fish, etc. ## History, Origin, and Related Events Barazushi is made by mixing red kidney beans sweetly boiled with soy sauce and sugar as well as seasonal ingredients with vinegared rice. Tokushima's soil was originally difficult for rice to grow in, so it is said that this local cuisine originated from the idea of adding various ingredients instead of rice to bulk it up. The ingredients used vary depending on the region and season, and it is also called by a variety of names, including “mazekuri,” “gomokuzushi,” “kakimaze,” and “osumoji” in addition to “barazushi.” The vinegared rice is sometimes flavored with shredded yuzu peel or sesame seeds, making it a dish with a gorgeous aroma, appearance, and flavor. By the way, red kidney beans are a familiar ingredient in Tokushima. A variety of local dishes are popular, such as “mametentama,” which is okonomiyaki with red kidney beans added, and “renbu (denbu),” which is simmered red kidney beans, black beans, and root vegetables. ## Opportunities and Times of Eating Habits Barazushi is served during celebratory events such as festivals. A large batch is made, and other than eating it at home, it is also served to guests or given away as a gift. Also, among the different types of barazushi, the one eaten on the day of the boar in October of the lunar calendar is called “inokozushi,” and it was popular as a dish to be offered to the gods along with agricultural products. It is customary to fill 80% of a sho and pray that the following year will be full of bountiful harvests. Eggs are added when it is served to guests, but they are not used in daily life, and it is made using home-grown vegetables. ## How to Eat Make sushi rice by combining mixed vinegar and rice, then add ingredients such as chikuwa, carrots, burdock, and konjac boiled in dashi, sugar, and soy sauce (or salt). Citrus vinegars such as sudachi fruit juice, yuzu vinegar, and yuko vinegar are used for the mixed vinegar. During the spring festival, wild vegetables such as zenmai and bracken, as well as seasonal ingredients such as bamboo shoots, butterbur, and broad beans are sometimes added as well. Depending on the region, dried radish or dried eggplant may also be added. In addition, in the southern part of Tokushima Prefecture, dried peanuts are sometimes boiled with dashi, soy sauce, and sugar and used instead of red kidney beans. Another appeal of barazushi is that you can enjoy the flavors of the season and the uniqueness of each family. ## Efforts for Preservation and Succession Barazushi with red kidney beans is a familiar dish to the people of the prefecture and can be said to be the local dish that is the most passed down in every household. It is often sold as one of the representative local dishes at farm markets and events. In addition, the document “Tokushima's Local Cuisine” provided by Tokushima Prefecture introduces the origins and recipes of barazushi in an effort to raise awareness. ## Ingredients - Rice: 2 cups (300g) - Water: 420ml (390ml for new rice) - [Mixed vinegar] Yuzu vinegar: 1／5 cup (40ml) - [Mixed vinegar] Rice vinegar: 1 tbsp. and 1 tsp. (20ml) - [Mixed vinegar] Caster sugar: Just over 2 tbsp. (20g) - [Mixed vinegar] Salt: 1 tsp. (5g) - Dried whitebait (or grilled fish such as horse mackerel): 30g (1 small fish) - Hijiki (dried): 5g (35g after rehydrating) - [A] Dashi stock (dried sardines): 1／2 cup (100ml) - [A] Caster sugar: 3g (1 tsp.) - [A] Soy sauce: 4g (2／3 tsp.) - [A] Mirin: 8g (1／2 tbsp.) - Dried shiitake mushrooms: 3 (approx. 6g) - Shiitake mushroom stock (or dried sardine stock): 1／2 cup - [B] Caster sugar: 9g (1 tbsp.) - [B] Mirin: 9g (1／2 tbsp.) - [B] Dark soy sauce: 3g (1／2 tsp.) - [B] Sake: 12g (less than 1 tbsp.) - Konjac: 30g (1／6 block) - [C] Dashi stock (dried sardines): Less than 1／2 cup - [C] Caster sugar: 4g (1／2 tbsp.) - [C] Mirin: 8g (1／2 tbsp.) - [C] Light soy sauce: 3g (1／2 tsp.) - [C] Sake: 12g (less than 1 tbsp.) - Burdock: 50g (1／4 piece) - Carrot: 50g (1／3 piece) - Taro: 150g (2 pieces) - Dried radish: 20g (50g after rehydrating) - [D] Dashi stock (dried sardines): 1 and 1／2 cup - [D] Caster sugar: 18g (2 tbsp.) - [D] Salt: 5g (1 tsp.) - Butterbur: 130g (1 thin piece) - [E] Dashi stock (dried sardines): Just under 3／4 cup (130ml) - [E] Caster sugar: 7g (less than 1 tbsp.) - [E] Light soy sauce: 13g (2／3 tbsp.) - Candied red kidney beans: 100g - Pickled ginger: 5g - Ginger: 15g - Leaf buds: Several pieces ## Recipe 1. 1. Wash the rice, add an appropriate amount of water, and cook. 2. 2. Combine the ingredients for the mixed vinegar and dissolve the sugar. Marinate the dried whitebait (if using horse mackerel, grill it unglazed and break it into flakes, removing the bones and skin. Mix the loosened flakes with the mixed vinegar). 3. 3. Rehydrate the hijiki in water, wash well until the water is no longer cloudy, and boil in A until the liquid is reduced. 4. 4. Rehydrate the dried shiitake mushrooms in water, keep enough water to submerge them, add B, and boil. Drain the liquid and cut into strips. 5. 5. Slice the konjac into 3cm long pieces, boil them, and simmer with the seasonings labeled C. When the broth is reduced, drain the broth. 6. 6. Cut the burdock root into thin, flat pieces, cut the carrot into 2cm long strips, and peel and cut the taro into thick quarter-rounds. Soak the dried radish in water to rehydrate it, squeeze out the water well, and make 2cm deep incisions with a knife into the radish. Put these ingredients in a pot, season with D, and let simmer. When the broth is reduced, drain the broth. Season the vegetables with sugar and salt to preserve their color. 7. 7. Boil the butterbur, peel it, and cut it into thin 1cm long pieces. Boil E, let it cool, and leave the butterbur in it (boil while retaining the color). 8. 8. Once the rice is cooked, add the mixed vinegar from 2 while it is still hot to make sushi rice. 9. 9. Mix 8 with 3, 4, 5, 6, and half of the butterbur from 7. 10. 10. Arrange in a bowl, scatter the remaining butterbur, red kidney beans, and shredded ginger on top, and garnish with the pickled ginger and leaf buds. ## Provider Information provider : Keiko Takahashi, Shikoku University ![Image](Not found)" "# Iri-meshi/Iriko-meshi ｜ Our Regional Cuisines **Cuisine Name**: Iri-meshi/Iriko-meshi **Region**: Our Regional Cuisines ## Main Lore Areas Sanagochi Village, Saga District ## Main Ingredients Used Chirimen (tiny whitebait), shiitake mushroom, konnyaku, rice ## History, Origin, and Related Events ""Iri-meshi"" is a dish in which whitebait is seasoned with vinegar or sauce sauce, then mixed with rice along with other ingredients such as fish cake, shiitake mushroom, konnyaku, and burdock root. Depending on the region, it is also referred to as ""Iriko-meshi."" It is a regional cuisine that has been passed down generation through generation for over 100 years. ""Iri (iriko)"" refers to the whitebait, and in the past, it was known as a rice dish that contained only whitebait. The key is to thoroughly marinate the iri (iriko). Another tip for making it more delicious is to properly season the finely chopped ingredients. Whitebait are often harvested in Wadajimacho, Komatsushima City, Tokushima. They are boiled and sun-dried immediately after catching, keeping them fresh and flavorful. ## Opportunities and Times of Eating Habits Long ago in the Saga district of Sanagochi Village, this rice dish was served as a token of gratitude after ""Tsuji-shigoto"" work days in which residents would work together to perform irrigation channel maintenance and weeding, or in their breaks after the farm work is completed. It is also said to have been served during village gatherings. It is easy to make just by mixing, and it doesn't require any additional side dishes, so it has been long beloved as a regional cuisine that is simple to prepare. ## How to Eat The rice is cooked first and combined with whitebait that is marinated in vinegar and soy sauce, and konnyaku, burdock root, shiitake mushrooms, etc. that are simmered in dashi broth, soy sauce, and mirin. Small dried sardines are often used to make the dashi broth for simmering the ingredients. In addition to using ingredients from Tokushima prefecture, sudachi citrus from Sanagochi Village is sometimes used in the whitebait marinade for a refreshing flavor. ## Efforts for Preservation and Succession The origin story and recipe of Iri-meshi are shared in the Tokushima prefecture publication ""Tokushima's Local Cuisine"" to reach a wider audience. The information is also made readily available on the official website of the Sanagochi Village through a recipe and video introducing how to make the dish. ## Ingredients - Rice: 300g (2 rice cups) - Water: 450ml (2 and 1／4 rice cups) - Tiny whitebait (dried baby sardines or other whitefish): 20g - [Marinade] Light soy sauce: 1 tablespoon - [Marinade] Vinegar (sudachi juice): 1 tablespoon - [Marinade] Rice vinegar: 1 tablespoon - Chikuwa (fish cake): 30g (1／3 piece) - Burdock root: 60g (1／3 piece) - Konnyaku: 60g (1／3 piece) - Carrot: 30g - Fresh shiitake mushroom: 2 piece (20g) - Fried tofu pouch: 1 piece (15g) - [Simmering broth] Dashi broth (dried sardine broth): 200ml (1 cup) - [Simmering broth] Light soy sauce: 1 teaspoon (6g) - [Simmering broth] Mirin: 1 teaspoon (6g) - Green onion: 2 to 3 pieces ## Recipe 1. 1. Cook the rice with the amount of water specified. 2. 2. Soak the whitebait in the soy sauce, vinegar (sudachi juice), and rice vinegar for about 30 minutes. 3. 3. Cut the fish cake in half vertically, then into small pieces. Cut the burdock root into thin shavings and soak in water. 4. 4. Thinly slice the konnyaku and boil. Blanch the fried tofu pouch and cut into 2cm long strips. Cut the carrot and fresh shiitake mushroom into 2cm long strips. 5. 5. Cut the green onion into bite-sized pieces. 6. 6. Simmer the ingredients from step 3 and 4 in dashi broth (from dried sardines), light soy sauce, and mirin until the liquid has evaporated. 7. 7. Mix the whitebait and marinade from step 2 and the ingredients from step 6 with the cooked rice. 8. 8. Serve in a bowl with green onions to garnish. ## Provider Information provider : Recipe source: Keiko Takahashi, Shikoku University ![Image](Not found)" "# Oshizushi (pressed sushi) ｜ Our Regional Cuisines **Cuisine Name**: Oshizushi (pressed sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Kaiyo (Mugi, Kainan region) ## Main Ingredients Used Rice, yuzu vinegar, vegetables such as carrots, burdock root etc ## History, Origin, and Related Events okushima is home to several varieties of sushi, including boze no sugatazushi (pieces of sushi made up of a whole fish), kakimaze sushi (where the rice is mixed with kidney beans), and amego (trout) sushi. Among these, oshizushi, or pressed sushi, is familiar in the areas around Kaiyo and Mugi. Its rice is mixed with a yuzu vinegar known as yunosu, which is then placed in a square box with a lid that can be pressed down on its contents. It may look as though it's just made up of white rice, but when cut into, it reveals stewed vegetables such as burdock root and finely sliced carrots. It is also noteworthy for its use of “misho yuzu vinegar”, a local specialty of Mugi, in its sushi rice. It's a traditional local food, with every family handing down their specific seasonings from mother to child, but it is not certain exactly when it originates from. ## Opportunities and Times of Eating Habits Oshizushi is served at festivals and other celebrations where one hosts guests. Particularly in Mugi, it is offered to friends and relatives at New Year and other days when big crowds gather. It keeps for a long time and is easy to eat, making it popular as a bento box option for picnics and other outings, too. There is also a similar local dish called hakozushi in Anan, where it is customarily served at New Year and during the Bon festival. ## How to Eat Various ingredients can be added, such as carrots or burdock roots, sliced and dried daikon radish, chikuwa (fish paste cake), or kidney beans. These are usually simmered in soy sauce or mirin beforehand to add flavor. The vinegared rice is laid into a box, with the other ingredients placed on top, before being covered with another layer of rice and then lightly pressed down. Yuzu peel, eggs, sakura denbu (finely shredded pink fish), and leftover ingredients used in the dish can then be added on top for decoration. The type of decoration used differs depending on the season or the household. ## Efforts for Preservation and Succession While it is fundamentally a homemade dish, oshizushi is also sold at supermarkets within Mugi. It is also sold during events there, and the town offers classes that allow you to experience oshizushi making. ## Ingredients - Rice: 450g - Water: 630ml - Kombu kelp: 2.5g (1 x 10cm sheet) - Vinegar: 30g - Yuzu vinegar: 3ml - Caster sugar: 38g - Salt: 4.5g - Kombu kelp: 2.5g (1 x 10cm sheet) - Cucumber: 90g - Salt (for the cucumber): A pinch - Dried wakame seaweed: 4g - Carrots: 45g - Tinned crab: 150g - Vinegar: 15g - Caster sugar: 38g (4 heaped tablespoons) - A box to press the ingredients in: 1 ## Recipe 1. 1. Cook the rice together with the water and 1 sheet of kelp. 2. 2. Mix together the vinegar, yuzu vinegar, caster sugar and salt. 3. 3. Once the rice has cooked, cover it with the vinegar mixture. Blend together, then leave to cool. 4. 4. Thinly slice the cucumber, and sprinkle with a pinch of salt. Once it has softened, wipe off any excess moisture. 5. 5. Slice the carrots into thin strips before boiling them. 6. 6. Quickly splash the wakame seaweed with boiling water to rehydrate, then slice. 7. 7. Drain the tinned crab, then soak in a mixture of vinegar and sugar, before lightly pressing it to remove excess moisture. 8. 8. Moisten the inside of the box with a little water so that the rice doesn't stick. 9. 9. Line the box with sushi rice to a depth of 1cm, and lay the wakame seaweed on top. Next, pack with alternating layers of rice, carrots, rice, cucumber, rice, and tinned crab. Place the lid on the box, and weigh it down with a weight. 10. 10. Once the rice and other ingredients are tightly packed on top of each other, push it out of the box, and cut into slices. ## Provider Information provider : Recipe source: Kumiko Nagao, Tokushima Bunri University Junior College ![Image](Not found)" "# Hangoroshi ｜ Our Regional Cuisines **Cuisine Name**: Hangoroshi **Region**: Our Regional Cuisines ## Main Lore Areas Naka Town (Aioi area) ## Main Ingredients Used Sticky rice,ice flour ## History, Origin, and Related Events In 2005, Naka Town was born from the merging of five towns and villages in Tokushima Prefecture. It is an area abundant in nature, with over 90% of the town’s area taken up by forest. It is divided into the five areas of the Wakiji area, Aioi area, Kaminaka area, Kisawa area, and Kito area; each has their own culture and customs. Among them is “hangoroshi,” which resemble “ohagi” (rice ball coated in red bean paste), a local food particularly loved in the Aioi area that is made with both sticky and non-sticky rice. The name hangoroshi (lit. “half-killed”) comes from only half-mashing the cooked rice so that some rice grains remain unmashed. For a time it was sold as “kusa-mochi” within the prefecture, but local students requested for the use of the original name, so it was once again dubbed “hangoroshi.” By the way, “ohagi” that are completely mashed are apparently called “minagoroshi.” ## Opportunities and Times of Eating Habits It is said that in the past, it was often served when entertaining guests. Now it is a traditional food that accompanies events in Naka Town. ## How to Eat Mix the sticky and non-sticky rice, soak in water, add salt, and cook. Mash so that about half the rice grains retain their shape, wrap red bean paste inside, and it is done. Some people add mugwort to the hangoroshi dough and sprinkle it with kinako as a finishing touch; how it is made varies a little depending on the household. It can be made deliciously with store-bought red bean paste, but it is also common for families to make the red bean paste from scratch. ## Efforts for Preservation and Succession Besides typically being made at home, they are also sold at farm stands in Aioi area. The hangoroshi sold at stands are especially popular, so much so that some people come from outside the prefecture just to buy them. It is said that sometimes they sell out just past noon. They are also becoming more visible, with influencers posting about them on social media. ## Ingredients - Sticky rice: 200g - Non-sticky rice: 100g - Water: 360㏄ - Salt: 1／3 tsp - Mugwort (fresh, just the leaves): 200g (20g if using dried version) - Kinako (roasted soybean flour): As appropriate (80-100g) - Red bean paste (either coarse or smooth): 200-250g (about 20-25g for each) ## Recipe 1. 1. Wash the sticky rice the day before, soak overnight in just enough water to cover it. 2. 2. Boil water and add mugwort, boil on medium heat for 1-2min and put in cold water to cool. Squeeze out the water content and cut finely (you can also use a food processor). If using dried mugwort, rehydrate it by soaking in water before use. 3. 3. Wash the non-sticky rice and combine with sticky rice (drained well); add the designated amount of water and cook in a rice cooker. Once cooked, add the mugwort from 2 on top of the rice, and steam with lid covered for 5-10min. 4. 4. Divide the red bean paste into 10 equal portions (about 20-25g each) and shape into round balls. 5. 5. Add salt to the cooked rice in 3, mix with a rice scoop, and mash with a pestle so that about half the grains retain their shape. 6. 6. Divide 5 into 10 equal portions, take it in your hand and stretch it out flat, and fold the red bean paste ball inside (if rice gets stuck to your hand, you can rinse them while you fold the). 7. 7. Sprinkle kinako over the entire surface. ## Provider Information provider : Recipe provided by: Shikoku University TAKAHASHI Keiko ![Image](Not found)" "# Awa Uiro ｜ Our Regional Cuisines **Cuisine Name**: Awa Uiro **Region**: Our Regional Cuisines ## Main Lore Areas All areas within the prefecture ## Main Ingredients Used Azuki beans (sarashian or koshian), joshinko, sugar (or Awa wasanbon) ## History, Origin, and Related Events ""Awa uiro"" is called one of Japan's top three uiro (sweet rice jelly) along with ""Nagoya uiro"" and ""Yamaguchi uiro."" Its history is long, dating back to the time of the 11th Tokugawa shogun, TOKUGAWA Ienari. During this period, sugarcane spread to Awa, and ""Awa wasanbon (refined Japanese sugar)"" came to be made from cultivated sugarcane; Awa uiro was then made to celebrate the completion of Awa wasanbon. Originally it was flavored simply with red bean paste, wasanbon, sugar, and salt, but in recent years, besides chestnut and persimmon being added to match the seasons, there have been an increasing number of contemporary flavors such as chocolate-flavored ones. It also comes in many shapes, from yokan-like cut squares to round ones shaped like manju. It is distinct for its springy texture, and gentle sweetness that comes from the simplicity of the Awa wasanbon. ## Opportunities and Times of Eating Habits Awa uiro was made to celebrate the completion of Awa wasanbon on March 3rd of the lunar calendar, regarded as a seasonal festival. It is said that the custom has been to eat Awa uiro on that day since then. Additionally, until the Showa period, there was a custom to pack a meal in a ""yusanbako,"" a multi-tiered food box they would take to the beach or mountains; families would pack makizushi, and sometimes Awa uiro along with red and green agar-agar inside the yusanbako. ## How to Eat Mix the Awa wasanbon, sugar, and salt, and add to the unsweetened red bean paste. Add the joshinko (high-quality non-sticky rice flour) and sticky rice flour and mix again until the consistency of the batter is moderately stiff, then pour into the mold and steam. When pouring the batter into the mold, the key is to jiggle the entirety to get rid of any and all air bubbles. Also, once it has steamed, let it rest overnight; cut it to serve before eating it. ## Efforts for Preservation and Succession Besides being purchasable at confectioneries and souvenir shops within Tokushima Prefecture, they are sold at farmer's markets as local foods along with barazushi containing kidney beans; they are widely loved by tourists as well as obviously by locals. Also, in 2014 it was introduced to school lunches in some elementary and middle schools within the prefecture. In this way various efforts are being made to familiarize children with local cuisine. Additionally, an investigative commission was established to promote the branding ""Awa uiro,"" who are endeavoring to pass the local dish down in a diversified way, such as by having long-established shops in the area take part. ## Ingredients - Red bean paste (with sugar added): 300g - Joshinko: 100g - Sticky rice: 10g - Salt: 1g - Water: 110ml ## Recipe 1. 1. Add all ingredients to a mixing bowl and knead well. Depending on the water content of the store-bought red bean paste, the texture may be a little dry, but will smooth out as you knead it. 2. 2. Transfer to a mold (14cm high x 11cm wide x 4.5cm deep), filling it so that there are no gaps. 3. 3. Let steam in a steam cooker from which vapor has begun to rise for 30-40min. Cover the lid of the steamer with a dishcloth so that water droplets do not fall into the mold (to prevent condensation). 4. 4. Poke with a moistened bamboo skewer; once the dough no longer sticks to the skewer, you can turn off the heat. 5. 5. Remove the mold from the steam cooker, let cool slightly before removing the uiro from the mold, and cut into suitably sized pieces. ## Provider Information provider : Recipe source: Tokushima Bunri University Junior College NAGAO Kumiko ![Image](Not found)" "# Shusse Imo ｜ Our Regional Cuisines **Cuisine Name**: Shusse Imo **Region**: Our Regional Cuisines ## Main Lore Areas Kaiyo Town, southern part of prefecture ## Main Ingredients Used Taro or sweet potatoes, azuki beans ## History, Origin, and Related Events During periods when rice was insufficient, people commonly ate tubers in place of rice in the southern part of the prefecture, which includes Kaiyo Town. ""Shusse imo"" is a local food devised among the variety of tuber dishes that are made. Steamed taro were fit into a cylinder, wrapped with smooth red bean paste and sliced into rounds. In the past, shussei imo were made in place of ohagi (rice balls with red bean paste); tubers were eaten as rice and thus promoted (""shusse"") to the status of rice, and because of this shusse imo was given this auspicious name. Nowadays it is typically made with sweet potatoes instead of taro. Besides both azuki beans and sweet potatoes having a high fiber content, azuki beans have polyphenol and sweet potatoes are abundant in vitamins and nutrients like potassium, so it's handy not only a meal that fills you up, but as a food with a great deal of nutritional value. ## Opportunities and Times of Eating Habits From its auspicious name, it came to be made for celebratory invents, incorporating the wish for one to ""succeed in life."" It is said that it was served especially when boys were born and on Boys' Day, as well as sometimes made for the day of a wedding. ## How to Eat When making shusse imo, start by making the smooth red bean paste. Boil azuki beans that had been soaked in water, and pulverize them in a blender. Add sugar and salt to make red bean paste. After that, peel the skin off freshly boiled sweet potatoes and shape them, wrap in rolled out red bean paste and chill in the refrigerator. When serving, cut into 3cm long slices. Nowadays there are many families that quickly make it using ready-made red bean paste. ## Efforts for Preservation and Succession Tokushima Prefecture has introduced recipes for shusse imo in ""Tokushima's Local Cuisine"" and ""Tokushima's Food Education Cheer Squad"" which were initiatives to compile regional cuisine within the prefecture. Further, when Kaiyo Town collected recipes that used local ingredients (the 2011 ""Let's Make Healthy Kayo Snacks That Are Delicious for the Body!""), many recipe variations for shusse imo were suggested; even today the town is boosting the recognition of shusse imo as an easy-to-love snack. ## Ingredients - Sweet potatoes (or taro): 2 whole (narrow ones, if medium-sized, use 1 that is 200-250g) - Smooth Azuki red bean paste: 300g ## Recipe 1. 1. Steam unpeeled sweet potatoes in a steam cooker until soft. 2. 2. Once steamed, peel and shave the thicker parts until about the same thickness, then shape If using taro, mash after steaming and then shape. 3. 3. Spread plastic wrap on the red bean paste (rolled to the length of the sweet potatoes or just enough to go around them), place the shaped sweet potatoes on top, and roll up. After chilling it in the refrigerator, cut it without removing the plastic wrap into slices 2-3cm thick. Remove the plastic wrap and plate with the cut end face-up. ## Provider Information provider : Recipe source: Shikoku University TAKAHASHI Keiko ![Image](Not found)" "# Iya soba ｜ Our Regional Cuisines **Cuisine Name**: Iya soba **Region**: Our Regional Cuisines ## Main Lore Areas Iya area, Miyoshi City ## Main Ingredients Used buckwheat ## History, Origin, and Related Events The Iya area of Miyoshi City is famous for soba (buckwheat noodles). It is said that when the Heike clan, defeated in the Genpei War, fled to Iya, they began to grow buckwheat seeds in the area. Since rice is difficult to grow in Iya, buckwheat, which is easy to grow and has a short growing season, has become a staple food. Iya soba is a local dish representative of the Iya region. Made with 100% local buckwheat flour, it is the soul food of the Iya region. It is also called ""soba-kiri"" (buckwheat noodles) because the noodles are easily cut and become thick and short. Fresh water from Iya is used for the water used to knead the buckwheat flour and for the soup stock, and Iya ingredients are also used for the ingredients. Other soba dishes, such as ""buckwheat rice porridge,"" in which the buckwheat seeds are used as they are, are also prepared in abundance in Iya. ## Opportunities and Times of Eating Habits In the Iya region, buckwheat seeds are sown in August, and harvested two months later in October. The harvested buckwheat seeds are dried in the sun for about a month, then threshed and milled to make soba. Iya soba was served on festive occasions and as a hospitality dish for gatherings. ## How to Eat It is said that in the old days, buckwheat flour was made by the women of each household. When many people were coming, they would start preparing the buckwheat flour the day before and prepare it for the reception. The buckwheat flour was then mixed with water from the Iya Valley, kneaded, stretched, and cut into thin strips with a knife. The noodles are made without adding any flour, which makes them shorter and easier to cut. The soba is boiled, served in a bowl, and poured with warm dashi broth. Ingredients include deep-fried tofu, fish paste, green onions, and sometimes wild vegetables. ## Efforts for Preservation and Succession It is commonly made at home and served at several restaurants in Iya. It is also served at events held in Oboke and Iya, and is sold and offered at hotels, cafeterias, and souvenir stores. In recent years, some products can be purchased by mail order, making it easily available even in distant places and widely popular throughout the country. ## Ingredients - buckwheat flour: 300g - Water: 160ml - kamaboko (dried fish paste): 40g - deep-fried tofu: 2 pieces - Green onion leaves: 20g - Soup] Water: 1400ml - Soup] dried sardines: 20g - Soup] Dashi Kombu: 8g - Soup] Bonito flakes: 20g - Soup] Soy sauce: 80ml - Soup] Mirin (sweet cooking sake): 20ml - Battering powder (buckwheat flour): a little ## Recipe 1. 1. Sift the buckwheat flour. 2. 2. Add water little by little to 1, and mix it into the flour. 3. 3. Knead the buckwheat flour into a firm ball and knead it many times to make it stronger. 4. 4. Sprinkle flour on the noodle stand and roll out the buckwheat flour with a rolling pin. 5. 5. When the dough is about 2mm thick, fold the dough in two and cut into 2mm pieces. 6. 6. After cutting, dust with flour and loosen the dough so that it does not stick to the dough. 7. 7. Boil 6 in boiling water for 2 to 3 minutes, drain in a colander, rinse under cold water, drain well, and serve in a bowl. 8. 8. Put kombu, niboshi (dried sardines with dashi packet) and water in a pot and soak for 2 to 3 hours. 9. 9. When kombu starts to foam, take it out. When it comes to a boil, add dried bonito flakes in the dashi packet, heat for 2 to 3 minutes, turn off the heat, and strain. 10. 10. Cut kamaboko into thin slices, deep-fried tofu into 2 cm long strips, and leaf green onion into small pieces. 11. 11. Add light soy sauce and mirin to the broth in step 9 and bring to a simmer (tsuyu). add tsuyu to the bowl from step 7 and garnish with fish paste, deep-fried tofu and scallions. ## Provider Information provider : Kumiko Nagao, Tokushima Bunri University Junior College ![Image](Not found)" "# Handa somen ｜ Our Regional Cuisines **Cuisine Name**: Handa somen **Region**: Our Regional Cuisines ## Main Lore Areas Handa district of Tsurugi-cho and all over the prefecture ## Main Ingredients Used Somen noodles ## History, Origin, and Related Events Handa Somen"" produced in Handa district of Tsurugi-cho has a long history. There are various theories as to how Handa Somen began to be produced, but it is said that in the middle of the Edo period, boatmen brought Somen to Handa via Miwa-machi, Isogi-gun, Nara, Awaji, Naruto, etc. At first, the boatmen's families produced Somen for their own consumption. At first, the boatmen's families produced Soumen for subsistence and as a side business, but the climate and climate of Handa was suitable for Soumen production, and the production of Soumen became prosperous. The characteristic of Handa Somen is that it is a little thicker, firmer, and more satisfying than ordinary Somen. There are many noodle makers in the Handa area, and the flavor differs slightly depending on the altitude, the type of wheat used, the blend, salt, and other factors. This is why the noodle mills have become brands, and there are many deep-rooted fans who visit not only nearby residents, but also tourists and people from far away. ## Opportunities and Times of Eating Habits Originally, somen noodle making was usually done during the cold season from November to March of the following year. In the old days, ""kadoboshi"" scenery, in which somen noodles were dried outdoors after the autumn festival, was a common sight, and was a familiar seasonal tradition. However, today there are only a few noodle makers that dry their noodles in the garden, and they are now produced all year round, regardless of the season. ## How to Eat After boiling the noodles in plenty of hot water, drain them in a colander, rinse them under running water, drain them, and eat them. It can be eaten not only as ""chilled somen"" but also as ""nyumen. Another unique characteristic of this region is the abundance of variations on the dish, such as sudachi somen. The ends of the somen are called ""fushi,"" and ""fushi soup"" made from the fushi is also commonly eaten. ## Efforts for Preservation and Succession Nationally known Handa Somen is readily available at various noodle mills in the Handa area, as well as by mail order. In addition, ""Handa Handa Somen Cooperative Association"" has released recipes for pasta and yakisoba-style arrangements that take advantage of the unique thickness and firmness of Handa Somen. They are making efforts to make Handa Somen more versatile and enjoyable. ## Ingredients - Handa Somen: 320g - kamaboko: 80g - Dried shiitake mushroom: 4 pieces - shiitake mushroom stock: 100 ml - caster sugar: 2 tsp. - dark soy sauce: 1 tsp. - egg: 60g (1 large egg) - salt: a pinch - caster sugar: 1／2 tsp. - salad oil: a pinch - green onion leaves: 2 sprigs - ginger: 20 g - green perilla: 4 leaves - myoga: 20g - sudachi (Japanese citrus fruit): 2 pieces - Dashi broth: 400ml (2 cups) - Light soy sauce: 80ml (less than 1／2 cup) - Mirin (sweet cooking rice wine): 80ml (less than 1／2 cup) ## Recipe 1. 1. Cut kamaboko into thin slices. 2. 2. Rehydrate shiitake mushrooms in water and simmer them in the rehydrated water, sugar, and dark soy sauce until sweet and spicy. 3. 3. Beat the eggs, add salt and sugar, and lightly fry them in a frying pan with salad oil. 4. 4. Chop the leafy green onion into small pieces and make into sarashi onion. 5. 5. Peel and grate the ginger. Cut green perilla and myoga into thin strips. 6. 6. Cut sudachi into round slices. 7. 7. Make the dipping sauce. Put mirin (sweet cooking sake), soup stock and light soy sauce in a pot and boil down. 8. 8. Boil the somen noodles in plenty of boiling water (10 times the weight of the noodles), adding water once or twice depending on the thickness of the noodles. Remove from cold water, lightly fry and rinse, then drain in a colander. 9. 9. Place the somen noodles in a glass bowl, garnish with the ingredients, and garnish with the leafy green onion and sudachi (Japanese citrus fruit). 10. 10. Pour the dipping sauce into a small glass bowl and garnish with ginger, green perilla leaves and myoga on a separate plate. ## Provider Information provider : Shikoku University Keiko Takahashi ![Image](Not found)" "# Iya no dekomawashi ｜ Our Regional Cuisines **Cuisine Name**: Iya no dekomawashi **Region**: Our Regional Cuisines ## Main Lore Areas Iya area, Miyoshi City ## Main Ingredients Used Potatoes, konnyaku, tofu, etc. ## History, Origin, and Related Events Dekomawashi"" is a local dish of Iya area in Miyoshi City. Bite-sized potatoes, buckwheat dumplings, rock tofu, and round konnyaku are skewered and grilled with miso sauce. The skewers are placed on the hearth and grilled, turning the skewers in a circular motion so that they cook all the way through. It is said that the name ""dekkomawashi"" comes from its resemblance to the way the heads of ""deku"" (wooden dolls) in Awa ningyo joruri (puppet theater) are turned. In the Iya region, a small potato called ""zyoshu-imo"" is grown, and this is used in the dekomawashi. Iwa-dofu is a type of cotton (momen) tofu that is as hard as a rock, and is also made in the Iya region. It is also suitable for making dekomawashi, which is skewered and grilled. In addition, buckwheat flour is widely produced in the Iya region, as in ""Iya soba"" (buckwheat noodles), and many of Iya's specialties are used in this dish. ## Opportunities and Times of Eating Habits This dish was mainly enjoyed as a home-cooked dish and eaten on a daily basis. It is common to stab the top ingredients in this dish in the following order: zodojumo (sweet potato), tofu, and konnyaku (konnyaku). Since konnyaku was not slippery, it served as a stopper for the ingredients on top. Although the ingredients were the same in each household, it is said that sometimes the dish was made with only zhojyuimono, especially during times when the zhojyuimono harvest was large. ## How to Eat Prepare the zoshuimono and konnyaku by boiling them, then knead buckwheat flour with water, roll them into a ball, and boil them. These and bite-sized pieces of rock tofu are then skewered on bamboo skewers and grilled on a hearth before being coated with miso sauce and grilled some more. When grilling, the skewers are rotated in a circular motion to ensure that the tofu is evenly cooked. ## Efforts for Preservation and Succession Since few households have hearths nowadays, Tokushima Prefecture provides a recipe for ""dekomawashi"" that can be made in the oven or on the grill in its ""Tokushima's Local Cuisine"" document. The book is designed to make it easy for people to become familiar with local cuisine. In addition, the dish is sometimes served at school lunches in elementary and junior high schools to pass it on to children. ## Ingredients - taro: 8 pieces of about 40g (320g) - Potatoes (enjusu imo): 8 pieces of about 30g (240g) - tofu: half a knob - Round konnyaku: 1 piece - buckwheat flour: 60 g buckwheat flour - Water (for buckwheat flour): 40g - Miso Sauce: 80g - Miso Sauce] Ginger (grated): Less than 1 tsp. - Miso Sauce] sugar: 4 tbsp. - Miso Sauce] Cooking sake: 2 tbsp. - Miso Sauce] water: 2 1／3 tbsp. - Miso Sauce] Wafu Dashi (Japanese soup stock): 1 tsp. - Japanese pepper leaf: 8 pieces ## Recipe 1. 1. Wash and steam the sweet potatoes in their skins (6 to 8 minutes in a microwave oven, depending on the size). When softened, peel and cut into rounds (for large potatoes, cut into bite-size rounds, about 3 cm in diameter). Peel and boil the lentils over medium heat for 10 to 15 minutes until cooked through (for large potatoes, cut into bite-sized pieces about 3 cm in diameter and shape into rounds). Cut konnyaku into triangular pieces and boil for about 3 minutes. Cut 1／2 of the tofu into 8 rectangles. 2. 2. Mix the buckwheat flour with water, knead well, roll into bite-sized pieces, place in boiling water and boil for 2 minutes. 3. 3. For the miso sauce, combine the grated ginger with the seasonings and cook down in a microwave over low heat. Using a microwave is convenient because it can be done without burning. Repeat 3 times for 1 minute at 500w. 4. 4. Thread the konnyaku, tofu, potatoes, satoimo, and buckwheat dumplings onto 18cm-long bamboo skewers in this order, and grill until slightly charred, then brush evenly with miso sauce. 5. 5. Grill until the miso on the surface of the dumplings is browned. 6. 6. Garnish with kinomame sprouts and serve. ## Provider Information provider : ""Tokushima's Local Cuisine"" (Tokushima Prefecture) ![Image](Not found)" "# Bouze no sugatazushi ｜ Our Regional Cuisines **Cuisine Name**: Bouze no sugatazushi **Region**: Our Regional Cuisines ## Main Lore Areas Southern part of Japan, all over the prefecture ## Main Ingredients Used Bouze ## History, Origin, and Related Events During the autumn festival season, ""tadasushi,"" a type of sushi made by leaving various types of fish in their original form, is often eaten in Tokushima. Sushi rice is wrapped with fish that have been cut open on their backs. In addition to horse mackerel and konoshiro (white croaker), the main fish used in this dish is bouze, which was once considered a luxury fish. Bouze is a name in the Tokushima dialect, and is also called ibodai, uboze, or shizu, a white-fleshed fish caught from summer to autumn. Boze itself is eaten throughout Japan as grilled, boiled, or open fish, but it is only in Tokushima Prefecture, where fresh bouze is readily available, that it is eaten as sashimi. The fresher the fish is, the tighter the flesh is, making it easier to prepare as sashimi. However, the catch of bouze itself is currently on the decline, and mackerel and saury are increasingly being used to make this dish. ## Opportunities and Times of Eating Habits During the autumn festival, sekihan (red rice), kakimazushi (mixed sushi), osuimono (soup), amazake (sweet sake), and sushi with the shape of bouze are served. In addition to being served as sushi with the shape of bouze still intact, it is also eaten as ""bouze nigiri,"" which is made by filleting the fish, marinating it in salt and vinegar, and then making it into a nigiri with sushi rice. ## How to Eat Cut open the back of the bouze, remove the bones, gills, eyeballs, blood, etc., sprinkle with salt, and let sit for 30 minutes to 1 hour. Then, soak the fish in vinegar for another hour, and make sushi by shaping sushi rice according to the size of the bouze and wrapping it in bouze. Sushi rice is sometimes made with aromatic ingredients such as sudachi or yuzu, which accentuate the fresh flavor. The finishing touches are made by pressing the rice with a weight for at least one day to allow the flavors to meld together. ## Efforts for Preservation and Succession In recent years, sushi has become more readily available at supermarkets during the autumn festival season. In addition, Tokushima Prefecture's website has published a recipe for bouze nigiri as ""Fisherman's Table: Autumn and Winter,"" and has made efforts to increase awareness of the dish by introducing its origins and recipe in ""Tokushima's Local Cuisine. ## Ingredients - Bouze: 8 fish - Salt: 2 to 3 tsp. - vinegar: 1 1／2 cups - Rice: 300g - water: 1 2／3 cups - [mixed vinegar] white sugar: 3 tbsp. - [mixed vinegar] vinegar: 1 1／3 tbsp. - [mixed vinegar] Yuzu vinegar: 1 1／3 tbsp. - [mixed vinegar] salt: Less than 1 tsp. - [mixed vinegar] umami seasoning: a pinch - Wasabi paste: 4g - sweet vinegar ginger: As needed or 30g - sudachi (Japanese citrus fruit): 2 pieces ## Recipe 1. 1. Remove the scales from the bouze and turn the head to the left. 2. 2. Open back to head. The belly bone can be softened by vinegar without forcibly removing it, but if it bothers you, leave it out. 3. 3. Cut open along the middle bone with the head to the right. 4. 4. Cut out the middle bone. Leave the dorsal, pectoral and tail fins as they will lose their shape if removed. 5. 5. Remove the gills and eyeballs, and rinse the fish under running water, excluding the blood. 6. 6. Sprinkle with salt and let stand for 30 minutes to 1 hour. 7. 7. Wash the bouze from step 6 in vinegar diluted with water, and soak in enough vinegar to cover the fish for 30 minutes to 1 hour. (You may add sugar to the vinegar if you like.) 8. 8. Drain off the vinegar from the bouze of 7. 9. 9. Wash rice and drain in a colander. Put the rice in a rice cooker, add water, and allow it to absorb water for 30 minutes in summer and 1 hour in winter before cooking. 10. 10. After cooking the rice, make the mixed vinegar and mix it with the rice. 11. 11. Divide the sushi rice into 8 equal portions, and form into balls the size of bouze. （Wrap the rice in bouze and lightly weigh down the top to make pressed sushi. Top with sliced sudachi and garnish with amazu ginger. ## Provider Information provider : ""Tokushima's Local Cuisine"" (Tokushima Prefecture) ![Image](Not found)" "# Sobagome zousui/Sobagome jiru ｜ Our Regional Cuisines **Cuisine Name**: Sobagome zousui/Sobagome jiru **Region**: Our Regional Cuisines ## Main Lore Areas Iya area of Miyoshi City and all over the prefecture ## Main Ingredients Used Buckwheat rice ## History, Origin, and Related Events In the past, the Iya region of Tokushima was surrounded by mountains, and the climate was considered difficult for rice to grow. It is said that when the Heike clan came to the Iya region after losing the Genpei War, they grew buckwheat seeds, which were a good substitute for rice and had a short growing season, and began to produce buckwheat noodles. Soba-mai Zosui (buckwheat rice porridge) is a local dish born from this soba culture. Normally, buckwheat is made by grinding buckwheat seeds into flour, but in soba-mai zosui, buckwheat seeds are boiled in salted water, shelled, and dried. The buckwheat seeds are then boiled in salted water, peeled, and dried. Buckwheat is high in protein, minerals, and dietary fiber, and has high nutritional value on its own. Zosui, or rice porridge made with buckwheat and plenty of vegetables and meat, is a well-balanced dish that is still popular among the people of the prefecture today. ## Opportunities and Times of Eating Habits It is said that the Heike people who came to Iya made and ate this buckwheat rice porridge on New Year's Day. Vegetables and wild vegetables were the most common ingredients, but it is also said that wild birds were sometimes added and eaten as a feast. The culture of eating buckwheat without turning it into flour is rare, but it is a familiar way of eating buckwheat in Tokushima. In Tokushima Prefecture, buckwheat is readily available at supermarkets. ## How to Eat When soba rice is boiled, it swells and becomes more than four times the size of buckwheat. Since this buckwheat rice is the staple of the zosui, prepare plenty of it. Chicken, konnyaku, carrots, dried shiitake mushrooms, and other ingredients are cooked in a separate broth, seasoned with soy sauce and other seasonings, and then added to the boiled soba rice to complete the dish. Other ingredients such as daikon radish and chikuwa are also used, as well as dried shiitake mushrooms, chicken bones, kelp, dried bonito flakes, and various other ingredients for the broth. ## Efforts for Preservation and Succession In Tokushima, a pamphlet ""Tokushima's Local Dishes"" was produced to summarize the local dishes in the prefecture. The pamphlet introduces the origins, recipes, nutritional value, etc. of local dishes, including buckwheat rice porridge. In recent years, freeze-dried buckwheat rice porridge products have become available, making it easier to enjoy. ## Ingredients - Buckwheat rice: 120g - Chicken thigh meat: 100g - sake: 1 tbsp. or more - Chikuwa: 1 stick - carrot: 1／4 - Dried shiitake mushrooms: 2 pieces - konnyaku: 1／3 - green onion: 2 sprigs - [soup stock] water: 4 cups - [Dashi broth] Niboshi (dried sardines): 12 heads - [Dashi broth] Shiitake mushroom stock: as needed - Light soy sauce: 3 tbsp. - mirin (sweet cooking sake): 1／2 tbsp. ## Recipe 1. 1. Boil soba (buckwheat) rice in plenty of water (8 times the amount of water used for soba rice) over medium heat for 10-15 minutes, rinse and drain in a colander (it will weigh 4 times as much). 2. 2. Put niboshi in a dashi bag and soak in water in a pot the day before. Add the broth to the pot and heat for 2 to 3 minutes after it boils, then remove the nibbles. 3. 3. Remove the skin from the chicken thighs, cut into 1 cm cubes, sprinkle with sake, and rub. 4. 4. Add chicken thighs, carrots cut into chunks, konnyaku cut into 2 cm strips (blanch with salt and wash), chikuwa cut in half lengthwise and thinly sliced, and dried shiitake mushrooms to 2 and cook over medium heat for 10 minutes. Season with light soy sauce and mirin. Finally, add boiled buckwheat rice and garnish with chopped green onions. ## Provider Information provider : ""Tokushima's Local Cuisine"" (Tokushima Prefecture) ![Image](Not found)" "# Uzumaki Mochi ｜ Our Regional Cuisines **Cuisine Name**: Uzumaki Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Hiketa Area ## Main Ingredients Used Koshi-An (sweet red bean paste), wheat flour, dangoko (dumpling flour) ## History, Origin, and Related Events ""Uzumaki Mochi"" is a local confectionery of the Hiketa area, made by rolling up Koshi-an(sweet bean paste) with rice cake. The Hiketa area is located on the border with Naruto City in Tokushima Prefecture, and the vortex in ""Uzumaki Mochi"" represents the sea of Naruto. Naruto used to be an important fishing ground for the Hiketa area, but the people of Naruto lost the battle, and it is said that ""Uzumaki Mochi"" was first made to regret the sea of Naruto. ## Opportunities and Times of Eating Habits The Hiketa area has long prospered through maritime trade. In the old days, when a girl was born, it was customary to set up gorgeous doll decorations and show them off to the neighbors on her first Doll's Festival. It is called ""Hiketa-kazari"" because of its grandeur, and is characterized by the placement of checkerboard dolls next to a seven-tiered platform of hina dolls. Wishing for the prosperity of one's offspring, lucky charms such as wakegi (Tree onion) and clam are also offered. ""Uzumaki Mochi"" is also decorated and eaten, as are ""Hishi Mochi (rhombus-shaped rice cakes)"", to wish for the healthy growth of the children. This custom continued until around 60th year of the Showa period (1985), when it became too extravagant and was temporarily discontinued. In 15th year of the Heisei period (2003), the custom was revived with the aim of revitalizing the town, and can now be seen every year in the tatami rooms of about 60 private homes and in the eaves of stores. ## How to Eat Add the flour to the Koshi-an (red bean paste) and mix thoroughly before steaming over high heat. Also, knead the Dango (dumpling) flour with warm water and steam it in the same way. Knead the koshi-an (red bean paste) until it becomes sticky, then roll it out with a rolling pin. When it is about 1cm thick, shape it into a rectangle with a rolling pin. Knead the Dango (dumpling) well, and before they cool, shape them into rectangles as you did with the Koshi-an (red bean paste). Roll the Dango (dumpling) and the Koshi-an (red bean paste) into a layer, holding the dumplings with both hands to prevent the bean paste and rice cake from sticking out. Stretch out until the diameter is 7 to 8 cm. Finally, cut into manageable lengths. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The ""Hiketa Hinamatsuri (Doll Festival)"" is still held today, and ""Uzumaki Mochi"" is also displayed there. Some Japanese confectionery stores also produce them year-round, and they are sometimes offered at Buddhist altars. In addition, efforts are being made to pass down local cuisine by including it in school lunch menus for special events and by local housewives making it with children at local schools. ## Ingredients - Koshi-an (red bean paste): 500g - Wheat flour: 50g - Dangoko (dumpling flour (glutinous rice flour 200g, short-grain rice flour 50g)): 250g - Katakuriko (=potato starch): As needed - Shokubeni (red food coloring): As needed ## Recipe 1. 1. Add wheat flour to koshi-an (red bean paste), mix thoroughly, and steam over high heat for 30 minutes. Knead the Dangoko (Dumpling flour) flour in 200 ml warm water to the consistency of earlobes and steam in the same manner. 2. 2. Knead the koshi-an (red bean paste) mixture of [1] until it becomes sticky, then spread it out with a rolling pin on a cutting board lined with Katakuriko (=potato starch). 3. 3. Once the dough has grown to about 1 cm in thickness, use a rolling pin to shape it into a rectangle (about 30 cm x 25 cm). 4. 4. Knead the dumplings from [1] (reserve one-fifth of the dangoko (dumpling flour) and while still warm, roll them out into a rectangle the same size as the sweet bean paste. (It is best to take the mixture into a bowl and grind it with a pestle.) 5. 5. Mix the red dye into the dango (dumpling) reserved separately in [4] and dye them red. Keep another one-fifth of the dumpling. Roll out the white dumplings to the same width (30cm x 5cm) and place a 5cm layer on top of the dumpling on the end of the roll. At this point, wipe off the potato starch with a dish towel so that the overlapping sides of the dough will stick together easily. 6. 6. Place a layer of koshi-an on top of [5]. As in [5], always wipe off the potato starch with a dish towel so that all the overlapping surfaces will stick together easily. Roll out the red dumplings from [5] and place them in front of you. 7. 7. Using [6] as the core, roll the dough tightly and securely. Roll it up while holding both ends so that the red bean paste and rice cake do not stick out. 8. 8. Stretch the rolled [7] until the diameter is about 7 to 8 cm. Be careful not to stretch it too far, or the groove will be crushed. Cut into appropriate lengths for easy handling. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture ![Image](Not found)" "# Hage Dango ｜ Our Regional Cuisines **Cuisine Name**: Hage Dango **Region**: Our Regional Cuisines ## Main Lore Areas All of Kagawa Prefecture ## Main Ingredients Used Wheat flour, azuki beans ## History, Origin, and Related Events In Kagawa Prefecture, the farming season begins in May, when wheat is harvested, and ends in June, when rice planting takes place. Around July 2, which is called ""Han-ge-sho,"" is a milestone, and farmers rush to finish rice planting by ""Han-ge"" or ""Han-ge-han-tsukkuri,"" to avoid being behind schedule. It is also known as ""Hange-no-hageagari"" and is the time when the continuous rain stops and the rainy season ends. On this sunny day, people make and eat ""hage dango"" to relieve their fatigue for about half a day. The dumplings made from freshly harvested flour are smooth, shiny, and fragrant.The name ""hage dango"" comes from the fact that the dumplings are eaten at ""Han-ge"" and the way the bean paste is speckled on the surface of the dumplings. ## Opportunities and Times of Eating Habits There is a custom of making dumplings with fresh barley during ""Han-ge-sho"" to take a rest and be thankful for the blessings of nature. The ""hage dango"" is offered to the gods and the Buddha and eaten with the family. ## How to Eat Boil azuki beans or sasage beans(=cowpea beans) in plenty of water to soften. Add the same amount of sugar as the beans and reduce further. Add a little salt at this time to enhance the sweetness. Knead flour with water to make dough. Boil water and drop in bite-sized Dango(dumplings). When the Dango(dumplings) float to the surface, drain them in a colander. Drain the Dango(dumplings) before sprinkling the red bean paste over the whole dumpling. There are different ways of eating Dango(dumplings) depending on the region, such as baking them on a griddle with anko (red bean paste) inside the dough, steaming dango, or sprinkling soybean flour on top of the anko (red bean paste) ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, they are made at home. Because wheat-flour Dango(dumplings) tend to be hard, rice-flour Dango(dumplings) are increasingly being made. In school lunches, white Dango(dumplings) covered with red bean paste are incorporated as ""hage dango"" to coincide with ""Han-ge-sho"". ## Ingredients - Wheat flour: 400g - Water: 200g - Salt: A little - [Red bean paste] Azuki beans (red beans): 100g - [Red bean paste] Water: As needed - [Red bean paste] Sugar: 100g - [Red bean paste] Salt: 1／2 tsp. ## Recipe 1. 1. Make the sweet bean paste.Boil azuki beans or sasage beans in plenty of water, and when the water comes to a boil, discard the water to drain off the azuki. Again, add plenty of water and bring to a soft boil. When it is simmering, add sugar and cook until the mixture is firm enough to hold together, without burning. Add salt to enhance the sweetness. 2. 2. Knead flour with water to make a dough about the consistency of an earlobe. Boil water and drop bite-sized pieces of Dango(dumplings) dough into the boiling water with a wooden scoop. When it rises to the surface, drain it in a colander. 3. 3. Drain off the water from the [2], and while still hot, sprinkle the red bean paste from the [1] evenly over the Dango(dumplings).It is ready when the red bean paste is evenly distributed and the Dango(dumplings) are ""hage"". ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture ![Image](Not found)" "# Ebi Misosiru(Shrimp miso soup) ｜ Our Regional Cuisines **Cuisine Name**: Ebi Misosiru(Shrimp miso soup) **Region**: Our Regional Cuisines ## Main Lore Areas Toyonaka-Cho ## Main Ingredients Used Shiba Shrimp, white miso, tofu ## History, Origin, and Related Events In the Seto Inland Sea, many kinds of shrimps can be caught in abundance.Shrimps that grow only to about 10 cm in length are called ""small shrimps,"" and the ""shiba shrimps"" used in ""Ebi Misosiru(=Shrimp miso soup)"" are also classified as small shrimps.The Ugajinja Shrine in Toyonaka-cho, Mitoyo City, holds an annual autumn festival to give thanks for a good harvest. Known as the ""doburoku festival,"" it is a lively event that also includes an entertainment contest. After the ritual is performed, ""doburoku(kind of sake)"" is served to the participants. At that time, ""Ebi Misosiru(=Shrimp miso soup)"" is also served along with rice and ""namasu (=sweetened boiled fish paste)"" as a local delicacy.Ugajinja has been using the traditional method of making ""doburoku"" since about 300 years ago, when it was first permitted to brew ""doburoku"". Ugajinja is the only shrine in Shikoku permitted to make ""doburoku"", and in March, ""doburoku"" is offered to the Ise Shrine, and the set of ancient brewing tools used are designated as a prefectural cultural asset. ## Opportunities and Times of Eating Habits In autumn, a ""doburoku festival"" is held every year to give thanks for a good harvest.""Ebi Misosiru(=Shrimp miso soup)"" is one of the local dishes served with ""doburoku"". ## How to Eat Drain the water from the rice.Rinse the rice, discard the water, and use the water from the second rinsing. Remove the heads and tails from the shrimp and rinse them in salted water. Put them in a bowl without peeling the shells, add the water from the rice rinsing and blend with a blender. Place the remaining water in a saucepan and heat. Add the shrimp and bring to a boil, stirring constantly, then add the white miso paste and simmer over low heat for about 20 minutes. Add diced tofu and simmer. At this point, stir carefully so as not to burn. Arrange in a serving bowl and sprinkle with japanese leek at the end. ## Efforts for Preservation and Succession The ""doburoku"" festival is still held every year, and ""Ebi Misosiru(=Shrimp miso soup)"" was once available at the festival, but in recent years it has been made at home and passed down from generation to generation. ## Ingredients - Shiba shrimp: 60g - White miso: 100-110g - Red miso: A little - Rice rinsing liquid: 700ml - Japanese leek: a little - tofu: 1／2 tofu (200g) ## Recipe 1. 1. Drain the rice. Use the water from the second time. 2. 2. Wash the shrimp in salted water. Remove the heads and tails from the shrimp, wash them, place them in a bowl with the shells on, add 500 ml of the rice water and blend. 3. 3. Put the remaining rice water in a pot and heat, add 2, bring to a boil, stirring with a wooden spoon, add white miso (or red miso if you prefer), and simmer over low heat for about 20 minutes. 4. 4. Add diced tofu to 3 and simmer over low heat for another 10 minutes, stirring to prevent burning. 5. 5. Serve in bowls and sprinkle with japanese leek. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture ![Image](Not found)" "# Kakimaze ｜ Our Regional Cuisines **Cuisine Name**: Kakimaze **Region**: Our Regional Cuisines ## Main Lore Areas Shodo-Shima ## Main Ingredients Used Rice, Bamboo shoots, Green beans, Carrots, Gobou(=burdock), Dried shiitake mushrooms, Fried thin tofu, Dried shrimps,Chikuwa(=fishcake) ## History, Origin, and Related Events “Kakimaze”, also known as “omaze”, is a traditional local dish made with fresh ingredients from Shodoshima. Ingredients are flavored with seasonings such as soy sauce and added to cooked rice and mixed. Traditional soy sauce has been produced in Shodoshima for 400 years. The island’s climate is suitable for making salt, soybeans, and wheat, ingredients which are needed to make soy sauce. At its peak during the Meiji period, there were 400 soy sauce breweries in operation. Now, there are over 20 breweries and tsukudani factories, and soy sauce is made using traditional wooden barrels.Kagawa prefecture is one of the highest producers of soy sauce and is made in Shodoshima, Sakaide, Higashikagawa, and Takamatsu. ## Opportunities and Times of Eating Habits In the past, this dish was served on special occasions at family gatherings, village gatherings and during harvest time to neighbors who helped with the farmwork. This dish is easy to make, which makes it perfect for large gatherings. In the spring, seasonal ingredients such as “fuki” (=Japanese butterbur) and sweet potato stems are used, and in fishing towns, “anago” (=saltwater eel) is used. ## How to Eat Wash and cook the rice and soak the dried shiitake mushrooms and dried shrimps in some water. Thinly slice the “gobou” (=burdock) and put the green beans and some salt in a pan with water. Cook the beans and then cut them diagonally. Finely cut the other ingredients. Place all the ingredients aside from the carrots and green beans in a pan and simmer with the seasonings. Once the flavor is absorbed, add the carrots and green beans, and cook some more. Add the cooked ingredients and the broth to the cooked rice and mix well. Usually, local seasonal vegetables are used so the recipe may vary depending on the family or region. Nowadays, chicken meat is a popular ingredient used to make this dish. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is made at home, primarily in Shodoshima. It is also a popular school lunch menu. ## Ingredients - Rice: 3 cups - Bamboo shoots: 70g - Green beans: 20g - Carrots: 30g - Gobou (=burdock): 70g - Dried shiitake mushrooms(small): 2 - Fried thin tofu: 1／4 - Dried shrimps: 30g - Chikuwa(=fishcake): 1／2 - Konjac(=yam cake): 1／2 - [Seasoning A] Dark soy sauce: 30ml - [Seasoning A] Sugar: 30g - [Seasoning A] Sake: 60ml - [Seasoning A] “Dashi” (=Japanese soup stock): 300ml ## Recipe 1. 1. Wash the rice and cook. 2. 2. Soak the dried shrimps and dried shiitake mushrooms in water. 3. 3. Cut the “gobou” (=burdock) into thin strips. Add green beans, salt, and water into a pan and boil the beans. Cut the beans diagonally. Cut the other ingredients as needed. 4. 4. Put the ingredients from steps 2 and 3 into a pot aside from the carrots and green beans and combine with the seasonings in list [A]. Simmer on a medium heat for around 20 minutes. 5. 5. When the flavor soaks into the ingredients from step 4, add the carrots and green beans and cook for an additional 10 minutes on a low heat. 6. 6. Place all the ingredients on the cooked rice and mix well. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture ![Image](Not found)" "# Konnyaku no Shiraae ｜ Our Regional Cuisines **Cuisine Name**: Konnyaku no Shiraae **Region**: Our Regional Cuisines ## Main Lore Areas All of Kagawa Prefecture ## Main Ingredients Used Konjac(=yam cake), tofu and sesame seeds ## History, Origin, and Related Events “Konnyaku no Shiraae” is a traditional local dish made with Konjac, mashed tofu and sesame seeds.It is said that Konjac(=yam cake) was first introduced to Japan as a vegetarian food when Buddhism came to Japan or that one of the envoys brought it from China during the Tang Dynasty. It did not spread to the common people until the Edo period though. In Kagawa prefecture, the cultivation of konjac potatoes began during the Meiji period, and they are still grown today in the mountainous areas. “Soba” (=buckwheat noodles) is also grown in these areas and the hulls of the buckwheat are used to make handmade Konjac with fresh konjac. ## Opportunities and Times of Eating Habits “Konnyaku no Shiraae” is served on special occasions such as the New Year holidays or religious events. Konjac(=yam cake) is rich in fibers and is good for gut health, which is why it is often eaten on “Setsubun” (=bean-throwing festival), with hopes to drive away evil spirits and spend the new year in good health. Konjac is served as part of “shiraae” (=mashed tofu salad) or boiled in a dark sauce. “Konnyaku no Shiraae” is also eaten as a daily food. ## How to Eat Cook the tofu in boiling water for a short time and drain the water with a colander. Toast the sesame seeds and grind in a mortar with a pestle. Combine with the tofu and miso and mix well. Season with sugar, soy sauce and salt. Dry roast tanzaku-cut Konjac and season. Mix all the ingredients together. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Nowadays, this dish is served at home for “Setsubun” (=bean-throwing festival). It can also be purchased at the deli section of supermarkets. ## Ingredients - Konjac (=yam cake): 1 - Tofu: 1／2 tofu - White sesame seeds: 2 tbsp. - [Seasoning A (dressing)] White miso: 60g - [Seasoning A (dressing)] Sugar: 2 tbsp. - [Seasoning A (dressing)] Light soy sauce: 1 tsp. - [Seasoning A (dressing)] Salt: A little - [Seasoning A (dressing)] Dashi(=Japanese soup stock): A little, depending on the firmness of the tofu - [Seasoning B (Seasoning Konjac (=yam cake))] Sugar: 2 tbsp. - [Seasoning B (Seasoning Konjac (=yam cake))] Light soy sauce: 1 tbsp. - [Seasoning B (Seasoning Konjac (=yam cake))] Salt: 1／2 tsp. - [Seasoning B (Seasoning Konjac (=yam cake))] Dashi (=Japanese soup stock): A little ## Recipe 1. 1. Boil the tofu in hot water for a short time and then drain the water using a colander. Wrap the tofu in a clean kitchen towel and squeeze lightly to get the water out of the tofu. 2. 2. Put toasted sesame seeds into a mortar and grind with a pestle. Add the tofu from step 1, white miso, and the seasonings in list [Seasoning A]. Mix the ingredients together well. 3. 3. Cut the Konjac (=yam cake) into rectangle shapes (tanzaku cuts) and dry roast them. Flavor with the seasonings in list [Seasoning B]. 4. 4. Mix the ingredients from step 2 and 3 together. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture ![Image](Not found)" "# Kankanzushi ｜ Our Regional Cuisines **Cuisine Name**: Kankanzushi **Region**: Our Regional Cuisines ## Main Lore Areas The Tosan region ## Main Ingredients Used Rice and Spanish mackerel ## History, Origin, and Related Events “Kankanzushi” is a preserved food that has been passed down since the Edo period. It originated in the Kamobe area of Sanuki City and has been passed down throughout most of Sanuki City.Sushi rice is packed into a sushi box that can hold about 1 sho of rice, Spanish mackerel soaked in vinegar is laid on top of that, the lid is put on, and wedges are hammered into the wooden frame. The name comes from the sound this makes.Since the sushi boxes can be stacked one on top of the other, a large quantity can be made at once. Also, because the fish is seasoned with salt and vinegar, it can be stored for up to a week in winter and for 2 to 3 days in summer. In the past, each household in the Kamobe area had a set of tools such as a sushi box and a wooden hammer. In the past, sushi boxes were mainly made of hard, odorless chinaberry wood, but in recent years, cedar and cypress are mostly used. In the past, it was a dish that landowners would serve to their servants before the busy farming season, and the sushi was so firm that it would not lose its shape even if it was tossed over to the person at the last seat, so it is also known as “horaitazushi.” ## Opportunities and Times of Eating Habits Farmers in Sanuki purchase a single Spanish mackerel during the off-season before wheat harvesting and rice planting to prepare various Spanish mackerel dishes and invite relatives and friends over for drinks. This custom was called “Haruio,” and kankanzushi was also made as one of the dishes for Haruio. It was also eaten as a preserved food during the busy farming season. Today, it is still made during events such as memorial services. ## How to Eat Make sashimi from Spanish mackerel, season with salt, then dip in vinegar. To preserve it better, soak it in vinegar until the inside of the flesh turns white. Spread haran in a wooden box for sushi, stuff it with sushi rice, lay out the Spanish mackerel, then add another piece of haran and place the lid on top. Pack the sushi in the same way in several wooden boxes, and after placing them in the frame, drive the wedges in with a mallet to compact it. The next day, let the flavors meld together before cutting into pieces. Sometimes sansho leaves are added as well. Also, when there is no Spanish mackerel, horse mackerel or gizzard shad may be used. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It used to be a dish passed down from mother-in-law to daughter-in-law, but now there are fewer opportunities to make it at home. In Kagawa Prefecture, it is known as a local dish representing the Tosan area. ## Ingredients - Rice: 1 sho - Vinegar: a little over 1 cup - Salt: 30g - Sugar: 200g - Mirin: 50ml - Spanish mackerel: 1kg (including the parts to throw away) ## Recipe 1. 1. Cut a live Spanish mackerel into 3 slices, insert a knife along the backbone, and cut into sections. 2. 2. Cut the mackerel into sashimi slices, add 3% salt to the sashimi, let it sit for about 20 minutes, then wash it lightly, remove the moisture, and soak it in vinegar for about an hour. Be sure to soak it in vinegar until the inside is entirely white. 3. 3. Spread a haran in a sushi box, fill it with sushi rice to a thickness of 5cm, arrange the Spanish mackerel on top, place another haran over it, and put on the top lid. 4. 4. Fill several sushi boxes in the same way, place them in a special sushi frame, drive in the wedges with a mallet, and place a weight on top. 5. 5. Leave overnight, then cut into pieces the next day after the flavors have blended together. Garnish with sansho leaves if desired. ## Provider Information provider : Kagawa Prefecture Agricultural Administration and Fisheries Department, Agricultural Management Division ![Image](Not found)" "# Uchikomi-jiru (Uchikomi Soup) ｜ Our Regional Cuisines **Cuisine Name**: Uchikomi-jiru (Uchikomi Soup) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the Kagawa Prefecture ## Main Ingredients Used Wheat flour, daikon, carrot, taro, fried tofu ## History, Origin, and Related Events “Uchikomi soup” is a soup commonly made on cold winter days in rural areas. It’s a quick dish made by adding generous amounts of seasonal vegetables to a stock made from dried sardines and then incorporating noodles made simply from wheat flour and water, without adding salt. The noodles can be either thick or thin, adding an element of fun to the preparation. The name uchikomi (“to throw in”) is believed to come from the practice of directly adding the freshly made noodles into the soup without pre-boiling them.The warm and dry climate of Kagawa Prefecture is well-suited for wheat production, making wheat flour a common household ingredient. Additionally, the Seto Inland Sea, particularly around Ibuki Islandーknown for its “Ibuki dried sardines,” is abundant in Japanese anchovy, which is a key ingredient for broth. This has also contributed to making noodle dishes a staple in local cuisine. ## Opportunities and Times of Eating Habits Traditionally enjoyed during cold winter evenings in rural areas, this dish, rich in seasonal vegetables, has always been a delight for families. Unlike special-occasion hand-made udon, uchikomi soup is a convenient everyday meal during winter. ## How to Eat First, mix wheat flour and water in a bowl to make a simple dough and let it rest. While the dough is resting, prepare the daikon, carrots, and other ingredients. Add stock to a pot and simmer the ingredients. Roll and cut the dough while the ingredients are cooking. Once the soup starts boiling, add the noodles. Once the noodles are cooked, season with miso. Garnish with green onions at the end. The ingredients can vary according to what’s in season or personal preference; chicken, pork, and shiitake mushrooms can also be added. Some households may season with soy sauce as well. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This soup continues to be a winter staple in rural homes with elderly residents. Uchikomi soup noodles are also sold at local farmers' markets when the season arrives. The recipe has been incorporated into school lunch menus and is taught at local nutritionist training schools, ensuring that the younger generations learn how to make it. ## Ingredients - Wheat flour (medium strength): 300g - Water: 160ml - Daikon: 300g - Carrots: 100g - Burdock: 100g - Taro: 150g - Fried tofu: 1 - Green onions: just a little - Miso: 100g - Stock (dried sardines): 7 cups ## Recipe 1. 1. Quickly knead the wheat flour and water in a bowl to form a dough and let it rest. 2. 2. Cut the daikon, carrots, and fried tofu into strips. Shave the burdock thinly and cut the taro into bite-sized pieces. Slice the green onions into roughly 2cm lengths. 3. 3. Add the stock to a pot, followed by the daikon, carrots, taro, burdock, and fried tofu. Bring it to a simmer. 4. 4. Sprinkle some flour on a cutting board, roll out the dough with a rolling pin, and cut it into slightly thick noodles. 5. 5. Once the soup in Step 3 starts boiling, add the noodles from Step 4. Cook for 7–8 minutes, and when the noodles are done, season with miso. 6. 6. Finally, add the green onions. The dish is ready to serve. 7. 7. You can also add chicken, pork, or fresh shiitake mushrooms. ## Provider Information provider : Kagawa Prefecture Agriculture and Fisheries Management Division ![Image](Not found)" "# Barazushi ｜ Our Regional Cuisines **Cuisine Name**: Barazushi **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Rice, fried tofu pouch, burdock, shiitake mushroom, taro ## History, Origin, and Related Events ""Barazushi"" is made by mixing vinegared rice with seasonal vegetables and other ingredients, and it is mainly eaten on special occasions. When serving to guests, it usually features Spanish mackerel, mackerel, and gizzard shad marinated in vinegar, conger eel teriyaki, shredded egg crepe, red pickled ginger, and sansho pepper leaves. It was the main delicacy for spring and autumn festivals at Shinto shrines, Horse Festival, Girls' Festival, new building ceremonies, weddings, and memorial services.""Barazushi"" from the town of Utazu in the Chusan region is known for its sweeter seasoning. Utazu was a port of the Takamatsu Domain during the Edo period, so sugar was readily available in the area. This region was also one of the leading salt producers in Japan from the Edo period to the 1960s, and sweet foods were preferred because they provided stamina to the salt makers. It is thought that these factors led to the sweeter version of ""Barazushi"" made in Utazu. ## Opportunities and Times of Eating Habits ""Barazushi"" was traditionally served at spring and autumn festivals, family ceremonies, and special events. Everyone from children to adults would gather together and chat while making “Barazushi"" with a variety of ingredients depending on the season and taste. The conversations would center around the event and the ingredients used, so that the history and culture of the region would be passed down along with the flavor of the dish. ## How to Eat Cook rice together with dried kelp and sake. Boil shrimp, cut the ingredients such as taro and burdock, then simmer with a mild flavoring. Add the ingredients to the rice mixed with vinegar seasoning, then stir quickly. Arrange in a bowl, and add color by toping with conger eel, shredded egg crepe, etc. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still eaten for gatherings and household meal today, and is made with features seasonal local ingredients. It can also be eaten at restaurants. ## Ingredients - Rice: 3 rice cups (5cm piece of kelp, 2 tbsp. sake) - [Vinegar seasoning] Vinegar: 60ml - [Vinegar seasoning] Salt: 1 heaping tsp. - [Vinegar seasoning] Sugar: 50 to 70g - [Mixed ingredient] fried tofu pouch: 1／4 - [Mixed ingredient] Carrot: 40g - [Mixed ingredient] Burdock: 20g - [Mixed ingredient] shiitake mushrooms: 3 - [Mixed ingredient] small taro roots: 2 - [Mixed ingredient] Lotus root: 30g - [Mixed ingredient] Shrimp: 80g - [Topping] egg: 1 - [Topping] Snap peas: 30g - [Topping] Conger eel: just a little - [Topping] Red pickled ginger: just a little ## Recipe 1. 1. Add kelp and sake to the rice and cook as usual. 2. 2. Prepare the mixed ingredients. Boil the shrimp in salt water and cut the burdock into thin slivers and soak in water. Coarsely dice the taro, sprinkle with salt, then soak in water. Cut the lotus root into small pieces. Slice the carrot, fried tofu pouch, and shiitake mushroom into thin rectangles. Made a dried sardine stock, lightly simmer the ingredients, then drain in a colander. 3. 3. Heat the ingredients for the vinegar seasoning until the sugar and salt are dissolved. 4. 4. Pour the hot rice into a wooden sushi rice mixing tub and mix in the vinegar seasoning (use a fan to bring out the glossiness). Add the ingredients from step 2 and stir quickly. 5. 5. Arrange in bowls and garnish with broiled marinated conger eel, shredded egg crepe, diagonally cut snap peas boiled in saltwater, and red pickled ginger. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture ![Image](Not found)" "# Imotako ｜ Our Regional Cuisines **Cuisine Name**: Imotako **Region**: Our Regional Cuisines ## Main Lore Areas Prefecture wide ## Main Ingredients Used Octopus, Japanese Taro ## History, Origin, and Related Events ‘Imotako’ is a simple local cuisine which makes use of both land and sea produce. The result is a stewed dish consisting of fresh octopus caught at the Seto Inland Sea and Japanese taro.Whilst long-armed octopus is typically used for the dish, there are various other types of octopus you can also catch at the Seto Inland Sea including the common octopus and the webfoot octopus. As the octopus living in the Seto Inland Sea are fed nutritious feed including a combination of shellfish, shrimp and crabs, the octopus are said to be sweet and more flavourful. Furthermore, as the octopus contain a good balance of protein, vitamins and taurine, they are also able to alleviate fatigue, and this has led to them being widely used as an ingredient in cooking since long ago.Japanese taro is grown throughout the prefecture and steamed taro was a common snack given to children in the past. Grown on the edges of paddies, Japanese taro also became known as the ‘paddy potato’. Unlike sweet potatoes and regular potatoes, Japanese taro grow and multiply from a mother tuber. This has therefore led to them being served during festivities or on auspicious days such as New Year’s Day as a symbol of descendant prosperity. ## Opportunities and Times of Eating Habits Whilst Imodako was enjoyed on auspicious days such as New Year’s Day or during weddings in the past, the dish has now become common on dinner tables. ## How to Eat Blanch the octopus after rubbing it with salt. Cut the Japanese taro into small pieces and remove its slimy texture by adding salt. In a pot, add seasonings, cut octopus and taro then stew the ingredients. The completed dish can be enjoyed as a side dish or as an appetizer for alcohol. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Apart from being found on household dinner tables, you can also order imotako at restaurants. In fact, octopus is so commonly enjoyed that the Kanagawa Prefecture’s consumption of octopus ranks high within the country. ## Ingredients - Japanese taro: 800g - Octopus: 500g - Stock: 300ml - Dark soy sauce: 40ml - Sugar: 50g - Mirin: 1 tablespoon - Japanese cooking sake: 1 tsp ## Recipe 1. 1. Rub octopus with salt and blanch. Cut into pieces. 2. 2. Peel taro and cut into small pieces. Add salt to remove sliminess. 3. 3. Add stock and seasoning into pot and bring to a boil. Add octopus and taro. Cook on low heat until taro becomes soft. ## Provider Information provider : Recipe provider: Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture ![Image](Not found)" "# Ajino sanbai(Horse Mackerel in Sanbaizu Sauce) ｜ Our Regional Cuisines **Cuisine Name**: Ajino sanbai(Horse Mackerel in Sanbaizu Sauce) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the prefecture ## Main Ingredients Used Horse mackerel ## History, Origin, and Related Events Formerly, when we would help haul a seine ashore in the summer, the fishermen would share horse mackerel and sardines with us children or adults. Aji no Sanbai (""horse mackerel in sanbaizu sauce"") is a regional dish that uses fresh small fish. Putting the fish in vinegar will soften its bones, and one will be able to eat the entire fish; moreover, it is an ingenious way to increase the fish's preservability.They say horse mackerel got its Japanese name ""aji"" (a word that is a homonym for another word that means ""flavor"") because it tastes good among all fishes. One will be able to catch small horse mackerels in the Seto Inland Sea between summer and fall. They grow to about 15cm in the fall, which is the best season for them. Because the Seto Inland Sea has many shallows and an abundant supply of plankton, a food, the sea is blessed with an abundance of marine products throughout the year, and various fish dishes have been handed down from long ago. ## Opportunities and Times of Eating Habits One uses horse mackerel, which enters the Seto Inland Sea between summer and fall. Horse mackerel has become familiar since ages ago as a part of the food and drinks of summer festivals. The refreshing acidity of sanbaizu sauce also whets the appetite in hot summers. Also, one can eat the entire fish. Thus, in addition to the intake of protein and fats, the intake of calcium from the bones has also contributed to promoting one's health. ## How to Eat Remove the horse mackerel's guts. Broil the horse mackerel so that it turns deep brown. Make the sanbaizu sauce (vinegar, soy sauce, sugar, etc.). Add spices such as chili peppers, finely chopped ginger, or thin strips of Japanese ginger. Put the freshly broiled horse mackerel into the sanbaizu sauce. Finally, garnish the horse mackerel with sudachi citrus fruits or green perilla, as you like. In addition to using horse mackerel, one can also make the dish using small fish such as the Japanese sardinella or a sillaginoid fish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to making the dish at home day-to-day, one can enjoy the dish at restaurants in the prefecture. ## Ingredients - Horse mackerel: 8 small fishes - Seasoning A (Sanbaizu sauce): Vinegar: 1／2 cup - Seasoning A (Sanbaizu sauce): Sugar: 50g - Seasoning A (Sanbaizu sauce): Dark soy sauce: 70ml - Seasoning A (Sanbaizu sauce): Broth: 50ml (the acidity is weakened) - Seasoning A (Sanbaizu sauce): Salt: a small quantity ## Recipe 1. 1. Remove the guts of each horse mackerel. (The meat of a small horse mackerel crumbles, so one should not remove its guts or scales.) 2. 2. Place the horse mackerel on a grill. Broil the fish so the side facing you turns color. When the side turns a deep brown, turn the fish over. Broil the horse mackerel until its insides are cooked. 3. 3. Combine the ingredients of Seasoning A and make a sanbaizu sauce. Add chili peppers, finely chopped ginger, or Japanese ginger, depending on the season. 4. 4. Place the hot, freshly grilled horse mackerel from (2) into the sauce from (3). Turn the horse mackerel over at intervals for the flavors to soak through. Garnish the horse mackerel with sudachi citrus fruits cut into round slices or wedges. Or decorate the horse mackerel with green perilla. ## Provider Information provider : Recipe provided by: The Agricultural Management Division, Agricultural Administration Department of Kagawa Prefecture ![Image](Not found)" "# Teppai ｜ Our Regional Cuisines **Cuisine Name**: Teppai **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Crucian carp (recently, gizzard shad, young Spanish mackerel, and mackerel are more commonly used), daikon radish, thin green onion, and red chili pepper ## History, Origin, and Related Events The freshwater crucian carp found in reservoirs scattered throughout the Sanuki Plain are also referred to as teppo. Teppo-ae, or Teppai, is a salad consisting of chopped green onions mixed with crucian carp that is filleted, thinly sliced, sprinkled with salt and vinegar, then seasoned with a vinegar-miso sauce containing daikon radish and Sanuki white miso. This taste of Sanuki is an essential drinking accompaniment or side dish. Until recently in Kagawa prefecture, where rainfall is low, reservoirs were mainly used to supply irrigation water for agriculture. There are over 10,000 reservoirs in the prefecture, and it has the highest density of reservoirs in Japan relative to the total area of the prefecture (Kagawa prefecture website). These reservoirs are inhabited by crucian carp, and from autumn to winter, when the reservoirs are drained after the busy farming season, the carp begin to spawn and become firm and fatty, without the odor typically associated with freshwater fish. It is referred to as ""Kanbuna"" (winter carp), and has long been an valuable protein source in the diet of people in agricultural and rural areas far from the sea. Teppai is a dish that makes the most of the delicious flavor of winter carp. The season for crucian carp is winter. The fattiness, lack of odor, and firmness make is so delicious that it is given the name ""Kanbuna"" (winter carp). Even today, crucian carp are cultivated in about 300 reservoirs in the prefecture. With one of the highest production volumes in the country, they are not only sold within the prefecture as a regional cuisine, but also shipped outside the prefecture. The name ""Teppai"" is said to come from a regional pronunciation of the ""Teppo-ae,"" with teppo being another name for crucian carp. ## Opportunities and Times of Eating Habits t is a dish made by men with fresh crucian carp from reservoirs that are drained in the winter, and in the past it was often served as an essential winter side dish during religious ceremonies and gatherings. ## How to Eat The crucian carp is filleted, sliced into thin strips, salted, and then soaked in vinegar. Daikon radish is cut into rectangular strips and rubbed with salt, then mixed with a vinegar-miso sauce made of white miso, chopped green onions, and chili pepper. Bitter orange juice is sometimes used in the place of vinegar. Thinly sliced yuzu peel can be mixed in to enhance the delicious flavor with the refreshing yuzu aroma. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still made at home today, but can also be eaten at restaurants throughout the prefecture. It is more difficult to obtain crucian carp in recent years, so gizzard shad, young Spanish mackerel, and mackerel are often used in its place. ## Ingredients - Crucian carp: 1 medium fish - Daikon radish: 600g - Red chili pepper: 1 piece - Thin green onion: as needed - Salt: as needed - [Seasoning A] White miso: 100g - [Seasoning A] Sugar: 60g - [Seasoning A] Vinegar: 3 tablespoons ## Recipe 1. 1. Fillet the fish, remove the abdominal bones, slice into 0.5cm wide pieces, sprinkle with salt, set aside for about 30 minutes, then soak in just enough vinegar to cover it for 15 to 20 minutes. 2. 2. Peel the daikon radish, cut into rectangles about 4cm long and 0.5mm thick, rub with salt, set aside for 10 to 15 minutes until soft, then squeeze out the liquid. 3. 3. Remove the chili pepper seeds and slice into rounds, and slice the green onion into thin rounds. 4. 4. Thoroughly mix the white miso and sugar in a bowl, then add the vinegar a little bit at a time to thin it out. 5. 5. Add the ingredients from step 2 and 3 into the bowl from step 4, mix together, and mix in the fish from step 1 at the end. 6. 6. White miso is sweet to begin with, so adjust the amount of sugar to your taste. ## Provider Information provider : Recipe source: Agricultural Production and Distribution Division, Agricultural and Fisheries Department, Kagawa Prefecture ![Image](Not found)" "# Iriko gohan (rice with dried sardines) ｜ Our Regional Cuisines **Cuisine Name**: Iriko gohan (rice with dried sardines) **Region**: Our Regional Cuisines ## Main Lore Areas Seisan region ## Main Ingredients Used Rice, dried sardines, carrots, daikon radish, taro root, Konjac ## History, Origin, and Related Events “Iriko gohan” is a rice dish made with small, crunchy dried sardines known as iriko. The Japanese anchovies that become iriko are caught in the Seto Inland Sea. In particular, the area around Ibuki Island, located in the Seisan region of western Kagawa prefecture, is one of the most prominent areas for catching iriko.Freshness is vital when producing dried sardines. The anchovy catch is hauled to Ibuki Island in a mere 30 minutes before being boiled up. The production of high quality sardines depends on the same suppliers consistently handling everything from catching the fish to processing them. It takes between one and three days for the catch to end up on store counters. The fishermen may prioritize speed, but they also pay meticulous care to their catch. It requires great skill to adjust the amount of fish that enter their nets, so as to avoid damaging the bodies of the fish.The sardines hatched in the peaceful Seto Inland Sea make a rich dashi stock, with a strong umami flavor. Dashi stock made from these sardines is an indispensable part of Kagawa cuisine. It is used in various staples of home cooking, not least in Sanuki udon noodles, a local specialty. The sardine flesh is also often eaten in stewed dishes or tempura, making it one of the foremost ingredients that underpins local cuisine. ## Opportunities and Times of Eating Habits They are eaten all year round, regardless of the season, as an everyday staple. ## How to Eat Remove the heads and abdomens of the sardines, and cut up the flesh. Soak the heads in water to make dashi stock. Mix the sardine flesh with chopped vegetables, rice, the dashi stock and seasoning in a large pot, and cook. Burdock root and different varieties of mushrooms are also often added, but the exact ingredients will differ depending on your preference, and the seasonal vegetables available. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still made at home, mainly in the Nishisan region, where iriko fishing is flourishing. It is also included in school lunches because of its high nutritional value, including calcium. ## Ingredients - rice: 1.8 liters - soy sauce: 6 tablespoons - dried sardines: 80g - abura-age (thinly sliced deep-fried tofu): 1 slice - carrots: 140g - daikon radish: 400g - taro root: 400g - Konjac: 1 slice ## Recipe 1. 1. Rinse the rice 30 minutes ahead of time. 2. 2. Remove the heads and abdomens of the sardines, and cut up the flesh. Soak the heads in water to make dashi stock. 3. 3. Peel the vegetables. Cut the abura-age, carrots, daikon and Konjac into 2 cm rectangular strips, and the taro root into 5 mm wide half moons. 4. 4. Add the rice and sardine dashi stock to a large pot, and fill with water. Add the dried sardines, vegetables, and soy sauce, and cook the rice. 5. 5. Because rice tastes best when cooked all at once in a large batch, it has been measured in sho (a unit of approximately 1.8 liters) since ancient times. However, you can adjust the amount of rice depending on the number of people. ## Provider Information provider : Recipe source: Kagawa Prefecture Agricultural Administration, Fisheries Department ![Image](Not found)" "# Manba no Kenchan ｜ Our Regional Cuisines **Cuisine Name**: Manba no Kenchan **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the Prefecture ## Main Ingredients Used Manba Mustard Greens, Deep-fried Tofu, Tofu ## History, Origin, and Related Events “Manba no Ken-chan” is a representative dish of Kagawa Prefecture's local cuisine, particularly during the winter months. Manba, a type of mustard green, is in season from October to April and is known for its unique bitterness. It is cultivated throughout the prefecture, and can even be seen in backyard gardens. The name ""Manba"" means ""ten thousand leaves."" The plant was given this name because it continues to sprout new leaves even after the outer ones are harvested. It is also referred to ""Senba"" or ""Hyakkan,"" which also carry similar meanings. The dish is known as ""Manba"" in the Eastern Sanuki region, and known as ""Hyakka"" or ""Hakka,"" a variation of the name “Hyakkan” in the Western Sanuki region.During the winter, when vegetables are scarce, the manba plant grows large leaves of deep green or dark purple, becoming tender and sweeter after being exposed to frost multiple times. It’s also highly nutritious and rich in vitamin C.“Ken-chan” is said to be a corruption of the name ""Kenchin,"" which is a stir-fry of finely chopped vegetables with tofu. In the Western Sanuki region, the tofu is likened to snow, giving it the name ""Hyakka no Yukibana"" (Snowflake of Hyakka). ## Opportunities and Times of Eating Habits Manba is commonly grown in home gardens and is still prepared as a daily winter side dish due to its tenderness and increased sweetness in the cold season. ## How to Eat To prepare Manba, boil it and then rinse it in water to remove bitterness. Small dried sardines can be added with their heads on for better flavor. Larger dried sardines should be used without heads, guts, or bones. Heat oil in a pot, sauté the dried sardines until fragrant, then add chopped Manba and sauté. Add tofu and aburaage, continue sautéing while breaking up the tofu. Finally, simmer with dashi and seasonings to adjust the flavor. The ingredients and seasoning can vary between households. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This traditional dish has been enjoyed by families as a winter home-cooked meal since long ago. It can also be purchased as a side dish in local stores across the prefecture. Additionally, it is included in school lunch menus. ## Ingredients - Manba: 8 large leaves - Thin deep-fried tofu: 1 piece - Tofu: 1／2block - Dried sardines: a small amount - Vegetable oil: 1 tablespoon - Soy Sauce,: 2 1／2 tablespoons - Dashi broth: 2／3 cup ## Recipe 1. 1. Boil the manba, soak it in water, remove bitterness, and squeeze. Cut it into pieces about 1.5 cm in size. 2. 2. Gently drain the tofu of excess water, and cut the aburaage into strips about 3 cm long. 3. 3. Heat oil in a pot, add dried sardines, and toast them until a fragrant aroma emerges. Add the prepared manba from step 1 and sauté. 4. 4. Add the tofu and thin deep-fried tofu from step 2. Use a wooden spoon to break up the tofu while sautéing. 5. 5. Add dashi broth and seasonings, and simmer to adjust the flavor. 6. 6. Arrange on plates. ## Provider Information provider : Recipe source: Kagawa Prefecture Department of Agriculture and Fisheries, Agricultural Management Section ![Image](Not found)" "# Nasu somen ｜ Our Regional Cuisines **Cuisine Name**: Nasu somen **Region**: Our Regional Cuisines ## Main Lore Areas Nakasan area ## Main Ingredients Used Somen noodles, eggplant ## History, Origin, and Related Events This home-style dish is made with seasonal eggplant and Shodoshima's specialty somen noodles and flavored with red pepper, making it a perfect staple or side dish. Somen is a convenient ingredient to have on hand when there is not enough rice to go around, and as the saying goes, ""let the eggplant hold the somen,"" eggplant somen is a dish that is widely popular among housewives because it is very easy to handle and does not require a great deal of skill. Eggplant is soft and hearty, and is said to help prevent summer fatigue, even in the hot summer months when people lack appetite.Mitoyo eggplant, a variety grown in western Kagawa Prefecture that is about three times the size of a typical eggplant and has a softer skin, is often used.Traditionally, eggplant somen was made with only chili peppers and somen noodles, but here, fried tofu and ginger are added. ## Opportunities and Times of Eating Habits Eggplant somen is a quick and easy way to get nutrients and is considered effective in preventing summer fatigue. Because it is suitable as both a staple food and a side dish, it is often served on summer tables at home, especially by farmers. ## How to Eat Cut a slit in the eggplant, soak in water to remove the scum, drain, place in a heavy pan, and fry in oil. Add fried bean curd and chili peppers, then simmer in iriko broth with sugar and soy sauce, and add hard-boiled somen noodles. It tastes even better if you add ginger or green onions as condiments. Whether the soup is served hot or cold, the eggplant and fried tofu soak up the broth and are delicious. ## Efforts for Preservation and Succession Eggplant somen"" is still made at home in summer.Mitoyo eggplant, which is used for eggplant somen, has been cultivated in the Mitoyo area since before World War II, and is said to be very tasty because of its thin skin and soft flesh that easily absorbs broth. In Mitoyo City, the Mitoyo Eggplant Research Association was established on April 13, 2010 to improve the cultivation techniques and increase the cultivated area of Mitoyo eggplants, and to promote Mitoyo eggplants as a brand product of Mitoyo City, as well as to promote local agriculture and friendship and cooperation among members.Meanwhile, there are about 200 somen noodle makers on Shodoshima, some of which offer factory tours and work experience to tourists. Soumen noodles produced on Shodoshima can be found in supermarkets, but they are also highly recognized by people outside the prefecture and are often given as gifts such as mid-year gifts. ## Ingredients - Mitutoyo eggplant (Solanum tuberosum): 2 medium - Somen noodles: 200g - ginger juice: 1 piece - deep-fried tofu: 1 piece - Light soy sauce: 45 ml - sugar: 30g - Dashi stock (dried sardines): 700ml - red pepper: 1 stick - oil: a little - sesame oil: a pinch ## Recipe 1. 1. Cut eggplant lengthwise into 8 equal pieces, slit diagonally and soak in water to remove the scum. Grate the ginger and squeeze out the juice. Remove seeds from chili pepper and cut 1／3 of the chili into round slices with kitchen scissors. Cut 1／3 of the chili into rounds with kitchen scissors, and leave the rest as is. 2. 2. Drain oil from fried tofu and cut into 8 triangular pieces. 3. 3. Boil somen noodles hard. 4. 4. Heat oil in a heavy pan, add the drained eggplant and saute lightly. 5 Add 2 to 4 and keep aside. 5. 5. Add 2 to 4, then add the chili pepper, soup stock and seasonings and bring to a boil. 6. 6. When simmering, add somen noodles, sesame oil and ginger juice.(Be careful not to overcook at this point.) 7. 7. Arrange on a suitable plate and garnish with chili pepper slices on top. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture ![Image](Not found)" "# Oshinuki zushi ｜ Our Regional Cuisines **Cuisine Name**: Oshinuki zushi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used rice, Spanish mackerel, fava beans, eggs, shiitake mushrooms ## History, Origin, and Related Events From spring to early summer, as the mung beans begin to bear fruit and the wheat begins to ripen, Spanish mackerel, loaded with fat, enter the Seto Inland Sea from the open sea, and the season for Spanish mackerel begins. During the off-season before wheat harvesting and rice planting, Sanuki farmers have a custom called ""harui-oi,"" in which they buy a Spanish mackerel and prepare various Spanish mackerel dishes, inviting their relatives to join in the festivities. The main dish of this ""Haru-i-o"" is ""oshi-nuki zushi"" (pressed sushi without the fish), which is made of Spanish mackerel. In families with young brides, the mother-in-law buys Spanish mackerel and sends the daughter-in-law back to her hometown with a fish box covered with nanten (a kind of bamboo shoot). The bride would then take the ""oshinuki zushi"" made at her parents' home back home as a souvenir to her wedding home, thus bringing the two families closer together. The custom of ""oshinuki zushi"" of Spanish mackerel ""spring celebration fish"" is still practiced in some areas under the names of ""mugi-urashi"" and ""hatsuho (first ears of Spanish mackerel)"". ## Opportunities and Times of Eating Habits It is made from late April to June, when the Spanish mackerel fishing season is active. ## How to Eat Sushi rice is placed in a mold and small slices of boiled vegetables are placed between the rice. On top, ingredients such as Spanish mackerel, sansho (Japanese pepper), fava beans, shrimp for color, egg omelet, kinugaya (soybean flour), and red ginger are arranged in the mold and pressed out. The molds can be square, fan, pine, or plum. This colorful dish incorporates seasonal ingredients. ## Efforts for Preservation and Succession Even today, mainly farmers eat ""oshi-nuki zushi"" at home when Spanish mackerel and fava beans are in season. Although the number of households that buy whole Spanish mackerel is decreasing, they still make Spanish mackerel dishes from fillets. In season, pressed Spanish mackerel sushi is also sold at supermarkets and served at restaurants in the prefecture. ## Ingredients - Rice: 5 cups - Eggs] Eggs: 1 - Eggs] Salt: 1／4 tsp. - Fuki] Fuki: 2 pcs. - Fuki] Dashi broth: 3 tbsp. - Fuki] Sake: 2 tbsp. - Fuki] sugar: 1 tbsp. - Fuki] salt: 1／2 tsp. - shiitake] shiitake mushrooms: 4 - shiitake] shiitake mushrooms dashi stock: 1／2 cup - shiitake] Sugar: 1 tbsp. - shiitake] soy sauce: 1 tbsp. - shiitake] Mirin: 1 tbsp. - Frozen tofu] Frozen tofu: 1 piece - Frozen tofu] Dashi broth: 1 cup soup stock - Frozen tofu] Sugar: 2 tbsp. - Frozen tofu] Salt: 1／2 tsp. - Frozen tofu] sake: 1 and 1／2 tsp. - Frozen tofu] soy sauce: 1／2 tsp. - Spanish Mackerel] Spanish Mackerel: 300g - Spanish Mackerel] Salt: 1 tbsp. - Spanish Mackerel] Vinegar: 1／2 cup vinegar - Soybean] Soybean: 12 grains - Soybean] Salt: A pinch - Soybean] Sugar: 1 tsp. - Vinegar: 1／2 cup - Sugar: 130g - Vinegar salt: 15g - Sansho (Japanese pepper) leaves: ## Recipe 1. 1. Cook rice and add vinegar to make sushi rice. 2. 2. Boil pterocarp with 1 tsp salt, remove skin, cut into small pieces, and cook in seasoning until all liquid is absorbed. 3. 3. Thaw shiitake mushrooms, cut into small pieces, and simmer in the mushroom stock and seasonings. 4. 4. Thinly fry the eggs and cut into desired size. 5. 5. Salt the Spanish mackerel fillets for about 30 minutes, then soak them in vinegar for about 1 hour. 6. 6. Boil the soft beans in salted water and season with sweet and spicy seasoning.Boil the soft beans in salted water and season with sweet and spicy seasoning. 7. 7. Soak the frozen tofu in lukewarm water, drain, cut into small pieces, and cook in the seasoning liquid until all the liquid is absorbed. 8. 8. Place half of the sushi rice on a sheet of leaf lined paper under the mold, place a moderate amount of ingredients 2, 3, 6, and 7, place the sushi rice on top, arrange the eggs, Spanish mackerel, and fava beans, and press the rice from the top. Tap the leaves of sansho (Japanese pepper) to decorate the top. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture ![Image](Not found)" "# Shippoku udon ｜ Our Regional Cuisines **Cuisine Name**: Shippoku udon **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Udon noodles, daikon radish, carrots, tofu, deep-fried tofu, green onions ## History, Origin, and Related Events In Kagawa Prefecture, ""shiko-udon"" is a dish made by simmering several kinds of vegetables and abura-age (fried bean curd), which are harvested in the fall and winter, in a soup stock made from simmered dried fish, and pouring it over boiled udon noodles with other ingredients. It is a typical winter dish that takes advantage of local seasonal vegetables in addition to the firmness and smooth texture characteristic of Sanuki udon.Udon production flourished in Kagawa Prefecture because of its mild climate with little rainfall, which was ideal for growing high-quality wheat suitable for udon. The Seto Inland Sea, centering on Ibukijima Island, famous for its ""Ibuki Iriko"" (dried sardines), is rich in anchovies, which are used to make dried sardines. The area has shallow waters and many sandy beaches, making salt production flourish, and soy sauce made from the salt is produced on Shodoshima and other islands. Udon restaurants are depicted in ""Kinpira Matsuri Zu Byobu"" painted in the Edo period, which suggests that udon was already widespread during this period. ## Opportunities and Times of Eating Habits From fall to winter, when winter vegetables are available, udon is served at home as a cold winter meal or for meals for guests. In restaurants, it is often served as a seasonal menu item. At the end of the year, it is sometimes eaten in place of New Year's Eve soba. ## How to Eat Seasonal vegetables such as daikon radish and carrots are simmered at once with dried soup stock, and the soup is poured over the top of boiled udon noodles with all the ingredients and served. There are so many ingredients that this alone constitutes a meal. It is even tastier if you add thinly sliced spring onions and grated ginger as condiments. Dashi broth is often made from niboshi (dried sardines), but it can also be made from bonito or kelp, or from other ingredients of your choice such as taro or shiitake mushrooms, depending on the household or restaurant. Chicken and pork are also often added to give the soup a strong flavor. ## Efforts for Preservation and Succession In Kagawa Prefecture, it used to be customary to make udon by hand on ""Hare (special) occasions"" such as New Year's Day, festivals, and when entertaining guests. Today, there are many restaurants throughout the prefecture that serve udon, and tourists from outside the prefecture visit the prefecture in search of the famous ""Sanuki Udon"".In the past, there was a time when the quality of wheat produced in the prefecture tended to decline due to the increase in wheat imports, but the prefecture is working to improve its own ""Sanuki no Yume"" wheat variety in order to ensure a stable supply of wheat and to pass on its flavor. In addition, efforts are being made to pass on the art of making handmade udon noodles to elementary school students and other community groups from udon making experts. ## Ingredients - Boiled udon noodles: 4 - deep-fried tofu: 1 and a half sheets - Daikon radish: 300g - Green onion: 5 stalks - carrot: 150g - tofu: 1／2 - Light soy sauce: 40ml - Dashi broth (niboshi): 5 cups (you can use konbu, bonito flakes, etc. if you like) ## Recipe 1. 1. Cut radish and carrot into 3 cm long strips. Drain off the oil from the fried tofu and cut into strips. 2. 2. Cut leeks into 3-4 cm lengths and tofu into 3 cm lengths and 7 mm thick strips. 3. 3. Bring the broth to a boil, add the daikon radish, carrot and deep-fried tofu, cook for a while, then add the tofu, followed by the soy sauce and let the flavors infuse. Finally, add the green onion and turn off the heat. 4. 4. In a separate pot, bring water to a boil, warm the udon noodles and put them in a bowl, then pour over the udon noodles. 5. 5. You may sprinkle with garland chrysanthemum or other greens. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture ![Image](Not found)" "# Shouyu mame ｜ Our Regional Cuisines **Cuisine Name**: Shouyu mame **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Dried fava beans, soy sauce ## History, Origin, and Related Events Dried fava beans are roasted and soaked in soy sauce, sugar, and red pepper paste while still hot. Unlike boiled beans, roasted beans are soaked in soy sauce before being soaked in soy sauce, which gives them a unique texture that crackles in the mouth when lightly chewed.It is believed that soy sauce bean production began in Sanuki (present-day Kagawa Prefecture) during the Edo period. Some believe that soy sauce brewing began on Shodoshima Island during the Bunroku period (1588-1591), and that the beans were roasted to serve pilgrims on their 88th pilgrimage to the 88 temples on Shikoku Island, and the roasted beans fell into a nearby jar of soy sauce. The flavor of the beans and the soy sauce combined well, and the beans tasted delicious.The cultivation of fava beans spread throughout Japan after the Meiji period (1868-1912). Since Kagawa Prefecture is blessed with a mild climate that is ideal for growing fava beans, farmers began to grow fava beans as a side crop to rice, and they have become one of the most popular vegetables in Japan. In the past, ""soy sauce beans"" were made from a type of bean called ""Sanuki nagasaya,"" but most of the dried fava beans used to make soy sauce beans today are imported. ## Opportunities and Times of Eating Habits As a side dish for reserve dishes and sake, it is often eaten throughout the year in homes and restaurants. Some households also eat them as a substitute for black beans in Osechi dishes. In the past, every farmer grew enough fava beans to eat year-round as a back crop for rice, and made ""shoyu-mame"" (soy sauce beans) as a reserve food for the busy farming season. They were also very useful because they could be stored for a long time, and were indispensable as a local dish for various local events. ## How to Eat Roast dried fava beans in a broiling pan or a frying pan over low heat. Put the roasted fava beans in a pot with water, soy sauce, sugar, and other ingredients, and let the mixture simmer overnight. In the old days, little sugar was used to make the most of the sweetness of the fava beans, but nowadays the degree of sweetness varies from household to household. Some households add ginger juice for flavor. After serving, the skin can be eaten whole. ## Efforts for Preservation and Succession Recently, vacuum-packed versions are mainly manufactured and sold in supermarkets as a typical local dish of Kagawa Prefecture.It is also readily available at tourist attractions and airports, and is popular among tourists as a souvenir. ## Ingredients - Dried fava beans: 1 cup - red pepper: 2 pcs. - [Seasoning A] Sugar: 3 to 5 tbsp. - [Seasoning A] dark soy sauce: 1／2 cup - [Seasoning A] Water: A little over 1 cup ## Recipe 1. 1. Place the fava beans in a broom or heavy frying pan and roast slowly over low heat for 20 to 30 minutes so that the core is cooked through. 2. 2. In a saucepan, add seasoning A and red pepper rings with seeds removed, and bring to a boil. 3. 3. Add the roasted beans from 1 to 2 while still hot, cover and leave overnight. 4. 4. If the beans seem a little hard, cook over low heat for 20 to 30 minutes to make them soft. 5. 5. One method is to soak the roasted beans in water for 2 to 3 hours before adding them to the seasoning liquid, which will make the beans softer. (In that case, you only need about 1／2 cup of water to combine with the seasoning.) ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture ![Image](Not found)" "# Anmochi zouni ｜ Our Regional Cuisines **Cuisine Name**: Anmochi zouni **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Mochi (round rice cake with starchy sauce), white miso paste, daikon radish, kintoki carrot, tofu, etc. ## History, Origin, and Related Events Zoni"" is a soup made with white miso paste, round rice cake with sweet bean paste, daikon radish cut into round slices to wish for family happiness, and kintoki carrots.During the Edo period , sugarcane cultivation was encouraged in Kagawa Prefecture, where the climate was mild and rainfall was scarce, as a way to promote agricultural production. White sugar from the Sanuki region was white in color and melt-in-your-mouth, making it one of the three ""Sanuki whites"" (along with cotton and salt) and a representative of local specialties. Sugar was a precious commodity in those days, and ordinary households could not eat it on a regular basis. It is said that the origin of ""Anmochi Zoni"" began around the Meiji period when people began to use sugar once a year in Zoni as a special dish for the New Year. It is said that the white miso used in Zoni was brought to Emperor Sutoku, who was defeated in the Hogen Rebellion and exiled to the Sanuki region, by people coming from Kyoto, and has been used and valued in many dishes as a seasoning in winter. ## Opportunities and Times of Eating Habits Shiro-miso is eaten at New Year's in every household along with osechi dishes. Shiro-miso is a sweet miso made with less soybeans and more rice malt and less salt, prepared around December for the New Year and aged for about one month. ## How to Eat Put daikon radish and kintoki carrot cut in round slices into the soup stock made from dried sardines, and when the ingredients become soft, put in bean-jam rice cake, and when the rice cake becomes soft, put in tofu, and when it comes to a boil, dissolve white miso in the broth. When the rice cake becomes soft, add tofu. When the rice cake becomes soft, dissolve white miso in the broth and add it to the bowl.The main ingredients are daikon radish, kintoki carrot, and tofu, but taro and white onion may also be used. ## Efforts for Preservation and Succession Even today, many households still eat it as a standard New Year's dish, and the differences in ingredients and seasonings are passed on as regional and family tastes. It is also incorporated as a teaching material in classes at high schools and junior colleges, and served as a winter menu at restaurants. ## Ingredients - Mochi (round rice cake with starchy sauce): 5 pieces - Kintoki carrot (3-5cm thick): 50g - Daikon radish (3-5cm thick): 150g - Tofu: 1／3 - White miso: 100-130g - Dashi broth: 5 cups (depending on the amount of rice cakes) - Aonori (green laver): to taste ## Recipe 1. 1. Cut radish and carrot into round slices about 2 mm thick. Cut tofu into 3 cm long and 1 cm thick slices. 2. 2. Make soup stock from dried sardines, add 1 and simmer. 3. 3. When vegetables become soft, add round rice cakes and when the rice cakes are also soft, add tofu and bring to a boil. 4. 4. Add white miso paste while spreading it with the broth. 5. 5. To prevent the mochi from sticking to the bowl, place the daikon radish in the bowl, top with the mochi, cut the daikon into round slices, carrot, tofu, and sprinkle with aonori (green sprouts) at the end. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture ![Image](Not found)" "# Sekka-jiru(Stone Flower Soup) ｜ Our Regional Cuisines **Cuisine Name**: Sekka-jiru(Stone Flower Soup) **Region**: Our Regional Cuisines ## Main Lore Areas Imabari City ## Main Ingredients Used Rice water, Miso, Dried daikon radish, Carrot, Gobou(=Burdock), Shellfish ## History, Origin, and Related Events This is a local dish from Oshima, Imabari City, where the stone industry flourished in the old days. ""Oshima stone"" from the Miyakubo district in the northern part of the island is used for building materials and tombstones, and is known as one of the best high-grade stones in Japan. ""Sekka-jiru"" is a local dish that conveys the stone culture of Oshima in Imabari City. It was made in Oshima's stone quarries in the old days using stones that were close at hand. It is a staff meal created by the wisdom and ingenuity of craftsmen who thought of ways to keep the body warm in the cold, freezing winter stone quarries. Konjac, also known as ""grated sand,"" was considered an essential ingredient for masonry workers, so it was always used. More than 10 types of ingredients, along with heated stones, are used. When these stones are put in, steam rises suddenly, bubbling up vigorously. This sight resembles blooming flowers, and as the tofu placed in it appears to crumble and resemble blossoms, it's said to be called ""Sekka-jiru"" (Stone Flower Soup). ## Opportunities and Times of Eating Habits It was eaten outdoors at the stone quarry as a hot pot dish to keep warm during the cold winter season. In the old days, people ate at the quarry because it was too difficult to go to the quarry and to come and go from home. Also, water was wasted, so the water from washing rice was used. Nowadays, it is not often eaten because of the time and labor required to make it, but it is eaten as a soup dish that does not contain stones. ## How to Eat In the old days, it was stewed with shellfish, vegetables, fried tofu, and other ingredients from the Seto Inland Sea in the rice rinsing liquid. Nowadays, many ingredients such as Deep fried thin tofu, tofu, vegetables, and shellfish are stewed in a Dashi soup stock made from Kombu (=kelp) and Niboshi(=dried sardines. Once cooked, miso is dissolved and seasoned. Here, hot stones are added, and the more it simmers, the richer and tastier it becomes. The more it simmers, the richer and tastier it becomes. The stone keeps the food warm for a long time. When serving, add Mitsuba(=Japanese chervil) and ginger juice. A little sesame oil can also be added for flavor. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Although it is not often made at home, it is an indispensable dish for school lunch menus in the region as a way to introduce students to Ehime Prefecture's local cuisine. ## Ingredients - Dried daikon radish: 20g - fried thin tofu: 1sheet - Carrot: 1small - Mitsuba(=Japanese chervil): 20g - Gobou(=Burdock): 1 - Miso: 100g - Satoimo(=Japanese taro): 5 - Sugar: a little - Kombu(=kelp): 40g - Niboshi(=Dried sardine): 20g - Tofu: 2／3 - Shellfish: 200g - Ginger: 1 - Rice water: 4cups ## Recipe 1. 1. Add miso to the Rice water and strain it. Then, put the dried sardine into a Dashi-bag and place with all the ingredients except for Mitsuba into the mixture. Initially, bring it to a boil over high heat, then reduce the heat to medium and simmer for about 30 minutes. Remove the Dried sardine and simmer for approximately 3 hours over low heat. 2. 2. When serving, add Mitsuba and Ginger juice. A little sesame oil may be added. ## Provider Information provider : ""Ehime's 100 Best Local Dishes"" (Ehime Prefecture Tourism Association) ![Image](Not found)" "# Misoshiru / Mugimiso ｜ Our Regional Cuisines **Cuisine Name**: Misoshiru / Mugimiso **Region**: Our Regional Cuisines ## Main Lore Areas All of Ehime Prefecture ## Main Ingredients Used Seasonal vegetables, Mugimiso (Barley miso) ## History, Origin, and Related Events Ehime's miso soup is a soup made with barley miso, a traditional local ingredient, and the ingredients used in it vary from household to household. In Ehime, barley is grown as a back crop for rice. In the old days, rice was paid as land tax, and barley was processed into edible miso called barley miso. Many farmers made their own miso, which was also called ""Inaka miso (Country miso)"". Barley miso is made by adding barley malt and salt to soybeans, and is produced mainly in the Setouchi area, as well as in Ehime and Yamaguchi prefectures, and throughout Kyushu. Other types of miso include ""Komemiso (Rice miso)"", ""Mamemiso (Soybean miso)"", and ""Awasemiso (Mixed miso)"", which is a mixture of the two. Among them, Ehime's barley miso is characterized by its mellow aroma and elegant sweetness compared to other miso because of its high malted due to the abundant use of barley. In addition, barley miso is rich in dietary fiber and protein and is expected to help control cholesterol and prevent arteriosclerosis, cerebral infarction, and myocardial infarction. This miso soup made with barley miso is a healthy and nutritious dish, and is a standard home-style dish in Ehime Prefecture. ## Opportunities and Times of Eating Habits Because barley miso miso soup is easy to make, it is eaten year-round. The taste and aroma of sweet barley miso enhances the flavor of the ingredients. In recent years, instant miso soup is also available. Barley miso is used not only in miso soup, but also in a variety of other dishes such as ""Satsuma"", one of the local dishes, ""Oden"", and stick vegetable salad. ## How to Eat Put seasonal vegetables such as carrots, onions, satoimo(=Japanese taro), and other ingredients such as tofu in a pot and bring to a boil with Dashi (=Japanese soup stock). When the ingredients are cooked, add barley miso. The key to miso soup is that the miso is added just before eating, without boiling it back up, because boiling it reduces its flavor and nutritional value. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, it is often made at home and passed down from parent to child. Miso soup for school lunches is also regularly served with seasonal vegetables and sweet miso soup made with barley miso. In some areas, the program is held in conjunction with Nutrition Education Day, using locally grown vegetables and other products. In addition, elementary school students learn about Dashi (=Japanese soup stock) and barley miso while making miso soup in their home economics classes. ## Ingredients - Fried thin tofu: 12g - Firm tofu: 40g - Satoimo(=Japanese taro): 80g - Daikon radish: 60g - Dried shiitake mushroom: 2g - Green onion: 20g - Mugimiso (Barley miso): 60g - Niboshi (dried sardines): 30g - Water: 500ml ## Recipe 1. 1. [Preparation](1) Make Dashi (=Japanese soup stock) from dried sardines.(2) Soak dried shiitake mushrooms in cold water.(3) Peel satoimo(=Japanese taro) and radish.(4) Pour boiling water over fried tofu to remove oil.(5) Cut dried shiitake, satoimo(=Japanese taro), radish, green onion and fried tofu into bite-size pieces.(6) Dice tofu. 2. 2. Bring broth to a boil, add ingredients and simmer. 3. 3. When the ingredients are cooked, dissolve the barley miso in the broth. Finish by adding green onions. ## Provider Information provider : Ehime Prefecture Council of School Nutritionists ![Image](Not found)" "# Ebiten ｜ Our Regional Cuisines **Cuisine Name**: Ebiten **Region**: Our Regional Cuisines ## Main Lore Areas Touyo Region ## Main Ingredients Used Shrimps and tofu ## History, Origin, and Related Events Hiuchinada is full of fresh seafood and in Niihama and Kawanoe (now a part of Shikokuchuo) cities, small shrimps called “jakoebi” measuring to 2 to 5 cm in length were widely caught, and these shrimps have been used in home cooking for a long time. “Jakoebi” can be prepared in different ways, and it is delicious simmered or baked. People of all generations love this shrimp. “Ebiten” is a deep-fried dish made with mashed tofu, white fish and “jakoebi”. Nowadays, the dish is prepared with fresh goby, largehead hairtail or cod caught from Hiuchinada and is combined with fresh “jakoebi” and custom-ordered tofu with the water squeezed out from the start. The ingredients are blended using a food processer, and flavored with salt and sugar. Only a small amount of salt is used to enhance the natural sweetness of the tofu and the aroma of the shrimps. Each piece of “ebiten” is made by hand and deep-fried in rapeseed oil. The “ebiten” is flipped over many times so that it does not get charred. ## Opportunities and Times of Eating Habits Families of fishermen make “ebiten” at home, and this dish has been enjoyed for generations. It is often sent as gifts during the winter. The shells of the shrimp are deep-fried as well, which makes this dish full of calcium and gives it a crunchy texture. Fans of this dish love the crispiness that melts inside their mouths. ## How to Eat Custom-ordered tofu with the water squeezed out, and fresh shrimps and fish from the Seto Inland Sea such as goby and largehead hairtail are used for “ebiten”. All the ingredients are mashed and mixed. Then, they are deep-fried in oil. The softness of the tofu and the crunchiness of the shrimp shells are what make this dish unique. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In Niihama city, there is a local store that has been selling “ebiten” for over 100 years. They can also be purchased at local supermarkets, roadside stations, specialty stores, antenna shops and online stores. ## Ingredients - Baby shrimp (with the head and tail removed): 200g - Firm tofu: 1tofu - [Seasoning A] Oil: 2 tbsp. - [Seasoning A] Katakuriko (=potato starch): 2 tsp. - [Seasoning A] Sugar: 1 tsp. - [Seasoning A] Salt: 1／2 tsp. - [Seasoning A] Skim milk: 2 tbsp. ## Recipe 1. 1. Boil the tofu in hot water for a short time and then squeeze out the water from the tofu by wrapping it in a clean kitchen towel. Put the tofu in a mortar and mash it with a pestle. 2. 2. Remove the heads and tails of the shrimps and devein them. Finely chop the shrimp with their shells left on. 3. 3. Mix the tofu and shrimps from steps 1 and 2. Add the seasonings in list [Seasoning A]. Mix well until the mixture becomes sticky. (You can use a food cutter for this step). 4. 4. Make 5 mm thick, 5-6 cm diameter shapes with the mixture. Put oil on your hands when making the shapes to avoid the dough from sticking. Deep-fry them in oil at a temperature of 160℃. ## Provider Information provider : Ehime Rural Life Research Council ![Image](Not found)" "# Kankoro ｜ Our Regional Cuisines **Cuisine Name**: Kankoro **Region**: Our Regional Cuisines ## Main Lore Areas Ikata Town ## Main Ingredients Used Dried sweet potatoes, Azuki beans(=Red beens), Sugar ## History, Origin, and Related Events Ikata-cho is located on the Sadamisaki Peninsula, the narrowest peninsula in Japan and it has two fishing grounds, one in Seto Inland Sea and the other in Uwakai Sea. Rice could not be grown on the coastal areas, so the local people grew barley and sweet potatoes and ate them instead. Sweet potatoes were dried to make them last longer. “Kankoro” is a traditional dessert made using these dried sweet potatoes. The name is said to come from the sound of the wooden rice paddle when mixing the potatoes and azuki beans in the pan. During the Meiji period, “mikan” (=Japanese mandarin) seeds were planted and grown in the Nishiuwa district, and this fruit became a specialty of the region. The sloping land of the district made it suitable for growing mikan. Terraced fields surrounded by stone walls prevented erosion and surface runoff, and improved soil drainage. Also, the stone walls reflected the sunlight onto the mikan trees which helped them grow even in the cold winters. Different types of mikan have been developed in Ehime prefecture and it is one of the highest producers of the fruit in Japan. ## Opportunities and Times of Eating Habits This dessert is enjoyed throughout the year. ## How to Eat Simmer the azuki beans(=Red beens) and make sure that they do not become too soft. Cook the dried sweet potatoes in plenty of water. Take the potatoes out of the water once soft and combine with sugar and mash. Mix in the cooked azuki beans(=Red beens). Mold into smaller circular shapes when serving. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is rarely made at home nowadays and is reserved for special occasions. It is customary for parents to teach their children how to make it and the recipe differs per household. ## Ingredients - Dried sweet potatoes: 200g - Water: 500ml - Sugar: 60g - Salt: 1／2 tsp. - Cooked azuki beans(=Red beens): 60g ## Recipe 1. 1. Wash the dried sweet potatoes. 2. 2. Boil some water in a pan and then add the dried sweet potatoes. When the water boils once more, lower the heat. Let it cook for an hour and a half to two hours without mixing. Remove the foam from time to time.Not stirring. 3. 3. Once the dried sweet potatoes are soft, turn off the heat and throw out the water. Mash the potatoes. 4. 4. Add sugar to the cooked azuki beans(=Red beens). Combine with the mashed sweet potatoes and add salt. Heat the mixture for 5 to 6 minutes while mixing well. 5. 5. Once cooked, cool the mixture, and then mold into “chakin shibori” shapes of 40g sizes. ## Provider Information provider : Hassei Lifestyle Research Council of Yawatahama city ![Image](Not found)" "# Matsuyama zushi ｜ Our Regional Cuisines **Cuisine Name**: Matsuyama zushi **Region**: Our Regional Cuisines ## Main Lore Areas Matsuyama area ## Main Ingredients Used Rice, sea eel, pickled mackerel, shrimp, burdock root, carrots ## History, Origin, and Related Events In 1892, Soseki Natsume visited Matsuyama for the first time and stopped by Shiki Masaoka's house. During his visit, he was treated by Yae, Shiki's mother, to Matsuyama zushi. Soseki was delighted with the dish and consumed it without spilling a single morsel. Shiki also loved Matsuyama zushi and even wrote a haiku titled ""I love Matsuyama sushi."" Later, in the spring of 1895, Soseki returned to Matsuyama as a teacher at Matsuyama Junior High School and ordered Matsuyama zushi as soon as he arrived. This indicates that it was one of his favorite dishes in Matsuyama. Matsuyama zushi is also known as ""moburi-zushi"", which is derived from the Matsuyama dialect word ""mobusu"" or ""moburu"", which means ""to mix together."" ## Opportunities and Times of Eating Habits In the Matsuyama region, people used to serve barazushi (scattered sushi) during festive events and when hosting visitors, which eventually led to the creation of “Matsuyama zushi”. This sushi is richly embellished with ingredients from the Seto Inland Sea and is typically enjoyed on celebratory occasions, when guests arrive, or when people congregate. ## How to Eat Matsuyama zushi is known for its generous use of fish from the Seto Inland Sea. While the ingredients vary depending on the season, sea eel is a staple. The sushi rice is prepared using a broth made from small fish from the Seto Inland Sea, such as lizardfish and sand smelt, along with sweet vinegar. The mixture is then combined with chopped sea eel and seasonal vegetables. Finally, the sushi is topped with beautifully broiled eggs and seafood, creating a delicious and visually appealing dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Different menus are created to cater to various occasions. For instance, authentic restaurants have a sumptuous menu that includes sea urchin and shrimp, Japanese-style pubs serve sashimi as a snack, and other restaurants offer reasonably priced ingredients like jakoten and soused mackerel. In 2006, the Matsuyama Fisheries Market Management Council brought back Matsuyama sushi, which was first released 100 years ago with the publication of ""Botchan,"" and erected a monument in front of the fishery market with the phrase, ""Matsuyama zushi, a small fish from the Seto area"". ## Ingredients - Rice: 3.5 cups (560g) - Eggs: 150g (2.5 oz) - Burdock root: 80g - Carrot: 80g - Dried shiitake mushroom: 20g - Mitsuba leaves: 25g - Ginkgo nut: 60g - Snow peas: 40g - Grilled sea eel: 160g - Soused mackerel: 160g - Shrimp: 160g - Minced sea eel: 40g - Salad oil: 1／2 tbsp. - [Seasoning A] Sake: 3 tbsp. - [Seasoning A] Water: 730ml - [Seasoning A] Kelp: 1 piece - [Seasoning B] Vinegar: 5 1／2 tablespoons - [Seasoning B] Sugar: 65g - [Seasoning B] Salt: 2 tsp. - [Seasoning C] Dashi stock: 300ml - [Seasoning C] Light soy sauce: 2 1／2 tbsp. - [Seasoning C] Sugar: 1 1／2 tbsp. - [Seasoning C] Sake: 2 tsp. - [Seasoning C] Salt: 1g (pinch) - [Seasoning D] Sugar: 1tbsp. - [Seasoning D] Salt: 1g (a pinch) ## Recipe 1. 1. Cook rice with seasoning A. 2. 2. Make the vinegar mixture by adding seasoning B and cook it quickly, stirring to prevent the fish paste from hardening. 3. 3. Add the vinegar mixture from step 2 to the cooked rice in order to make sushi rice. 4. 4. Thaw dried shiitake mushrooms in water, cut them into thin strips along with burdock root and carrot, and cook them in seasoning C. Boil mitsuba leaves. 5. 5. Beat the egg, add seasoning D to it, mix it well, and cook it in a pan with salad oil to make a broiled egg. 6. 6. Lightly grill the sea eel and cut it into pieces. Cut the souses mackerel into bite-size pieces. 7. 7. Boil the shrimp, ginkgo nuts and snow peas, and then cut them into pieces. 8. 8. Mix the seasoned dried shiitake mushrooms, burdock root, carrot, and mitsuba leaves into the sushi rice. Arrange it on a platter and garnish it with other ingredients. ## Provider Information provider : Ehime Prefecture Council of Agriculture, Forestry and Fishing Village Lifestyles ![Image](Not found)" "# Fukumen ｜ Our Regional Cuisines **Cuisine Name**: Fukumen **Region**: Our Regional Cuisines ## Main Lore Areas Around Uwajima City ## Main Ingredients Used White fish and konjac ## History, Origin, and Related Events “Fukumen” is said to have been passed down as an event food for the Uwajima clan, and the main ingredient, konjac, is made from konjac potatoes, which were often harvested during the famine of the Edo period, and at the time, it began to be cultivated for food security. There are several origins of the name “fukumen.” In Uwajima, konjac is called “yamafuku,” and for this dish, it is cut into thin strips like noodles, so it is called “fukumen.” Also, there are theories that it got its name because the konjac is completely covered with minced meat, and also because “fukume” means to cut the ingredients into small pieces.It is said to have come to be served as a special occasion dish to represent the four seasons, with the pink minced meat placed on top of the konjac representing spring, the green onion representing summer, the orange tangerine representing autumn, and the white minced meat representing winter. ## Opportunities and Times of Eating Habits It is eaten as a banquet dish when people gather, such as for festivals and New Year's Day, and also as a special occasion dish such as for wedding receptions and longevity celebrations. It looks very vibrant as well and is an indispensable dish for any celebration. When there is a celebration in the area around Uwajima City, hachimori ryori is prepared in which delicacies are served in large bowls and shared among a large number of people, and fukumen is an essential dish in hachimori ryori. ## How to Eat Boil the white fish, wrap it in a dish towel, and squeeze it well. Remove the bones while loosening the fish, add the loosened fish flakes to a pot, and season with sugar and sake. At this time, if you want to add color, add food coloring. Cut the konjac noodles into bite-sized pieces, boil and drain the water, then roast in a pot. Add the stock and seasonings, simmer until the broth evaporates, and let it cool. Sprinkle the boneless minced meat over the konjac noodles and serve luxuriantly on a plate. Once its shape has been formed, garnish with green onions and tangerine peel. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is eaten at seasonal festivals and celebrations where people gather, as well as a dish at regular banquets, and is loved by men and women of all ages. ## Ingredients - White fish: 200g - Food coloring: just a little - Konjac noodles: 300g - Green onion: an appropriate quantity - Tangerine peel: an appropriate quantity - [Seasoning A] Sugar: 1 tbsp. - [Seasoning A] Sake: 1 tbsp. - [Seasoning B] Dashi stock: 50ml - [Seasoning B] Sugar: 1 tbsp. - [Seasoning B] Salt: 1／2 tsp. - [Seasoning B] Mirin: 1 tbsp. - [Seasoning B] Light soy sauce: 1 tsp. ## Recipe 1. 1. Boil the white fish (e.g. lizardfish, sea bream, etc.), wrap it in a dish towel, squeeze it well, and remove the bones while loosening it up. 2. 2. Put the loosened fish flakes in a pot and season with seasoning A while roasting. (If you want to add color, add food coloring.) 3. 3. Cut the konjac into easy-to-eat lengths, boil, and drain. Roast it further in a pot, add seasoning B, simmer until the broth evaporates, and let it cool. 4. 4. Sprinkle the minced meat from 2 with the bones removed over the konjac noodles from 3. 5. 5. Arrange the konjac noodles from 4 on a plate luxuriantly and arrange the minced meat on top beautifully. 6. 6. Finish by garnishing with green onions and tangerine peel. ## Provider Information provider : Ehime Prefecture Rural Life Research Council ![Image](Not found)" "# Fuka no Yuzarashi ｜ Our Regional Cuisines **Cuisine Name**: Fuka no Yuzarashi **Region**: Our Regional Cuisines ## Main Lore Areas Nanyo region ## Main Ingredients Used Fuka (shark), migarashi miso, tofu, konjac ## History, Origin, and Related Events ""Fuka"" refers to sharks, and sharks of about 1m long are often caught in Nanyo, including Isabafuka, Mabuka, Hoshibuka, etc. This dish is said to have began when, in the past, fuka that were caught by fishermen but could not be sold were mixed with vinegared miso and made into a side dish. It has a pleasant texture, with firm flesh and crunchy fins. The preparation is so time-consuming that even if you start making it in the morning, it won't be ready until the evening, so it is only made by a small number of businesses. It is a dish that you never tire of eating, with a harmony between the mild-flavored fuka and light, tangy vinegar miso, and it is popular as a drinking snack or as part of a banquet platter. Fuka is eaten in many regions, including places far from the sea where it is difficult to obtain fresh fish, such as the mountainous parts of the Chugoku region. However, in Uwajima City, it is held in equally high regard as fresh sashimi. ## Opportunities and Times of Eating Habits Hachimori ryori (banquet platter) is a representative festival cuisine of the Nanyo region. This cuisine is not concerned with the number of people, and it is a well-balanced arrangement featuring ingredients from the sea and the fields. ""Fuka no Yuzarashi"" is an essential element of Hachimori ryori. It is eaten with migarashi miso (seasoned miso) made from homemade miso. ## How to Eat After quickly blanching the fuka in boiling water, remove the scales with a soft scrubbing brush, rinse in cold water, then fillet. Grind the miso in a mortar, and mix in karashi mustard, vinegar, and sugar to your liking to make migarashi miso, then use as a dipping sauce. It is usually served with konjac knots, tofu, and seasonal vegetables, and the harmony of mild flavors with sharp, spicy miso stimulates the appetite. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Fuka is very difficult to prepare so it is not often made at home, but it can be found in local restaurants and supermarkets in Ehime prefecture. ## Ingredients - Fuka (shark): 600 to 700g - Spinach: 100g - Cucumber: 100g - [Migarashi miso] Barley miso: 100g - [Migarashi miso] Vinegar: 3-4 tbsp. - [Migarashi miso] Sugar: 2 tbsp. - [Migarashi miso] Karashi mustard: 1 tbsp. - Accompaniments: appropriate quantity (tofu, konjac, scallion) ## Recipe 1. 1. Place the fuka (shark) in plenty of hot water, quickly remove, and remove the scales with a soft scrub brush. 2. 2. Rinse the fuka from step 1 with water, fillet, cut diagonally into 5-8mm wide pieces, then soak in 3L of water with a pinch of salt. 3. 3. Place the fuka from step 2 in boiling water, boil for 2 minutes, soak in cold water, then drain (do not overcook). 4. 4. Dice the tofu into 3cm pieces, blanch, then chill. 5. 5. Cut the scallion into 4cm long pieces, blanch, then chill. Blanch and chill the konjac. Blanch the spinach and cut into 4cm pieces. Peel the cucumber and cut into thin slices. 6. 6. Grind the miso in a mortar, mix together the karashi mustard, vinegar, and sugar to your desired taste, then serve in a colorful arrangement. ## Provider Information provider : ""Ehime Local Cooking Story"" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association) ![Image](Not found)" "# Tai Somen (Sea Bream with Somen Noodles) ｜ Our Regional Cuisines **Cuisine Name**: Tai Somen (Sea Bream with Somen Noodles) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the Prefecture ## Main Ingredients Used Sea bream, somen noodles, dried shiitake mushrooms, eggs, green onions ## History, Origin, and Related Events ""Tai Somen"" is a dish where a sea bream is simmered whole and served on large plate with boiled somen noodles. The cooking liquid from the sea bream is used as a dipping sauce or poured over the dish. This dish is particularly popular along the coast of the Seto Inland Sea, and is served with shredded omelet, sliced shiitake mushrooms and herbal condiments in the Nanyo region. Somen noodles of five different colors are often used in the Matsuyama region, where.it is said that this dish became an offering to the gods.Furthermore, there is a tradition that associates eating the thread-like somen noodles with Tanabata. This custom of eating somen on Tanabata is said to have originated during the Muromachi period and became more widespread among common people during the Edo period.The combination of auspicious somen noodles and the king of fish, sea bream, makes ""Tai Somen"" the ultimate celebratory dish. Thanks to its extravagant appearance, with the sea bream presented on the noodles as if swimming through white waves, the dish is often served at celebrations like weddings, house-raising ceremonies, and sixtieth birthdays. At weddings, the pairing of thin and long somen noodles, which embody the hope that the couple’s happiness will go on and on, and the auspicious sea bream signifies the joyous meeting of both families and carries a lucky meaning. In the Nanyo region, the dish is known as ""Tai no Menkake,"" while in the vicinity of Matsuyama City, it's referred to as ""Taimen."" “Tai Somen” is indeed a familiar dish throughout Ehime Prefecture. ## Opportunities and Times of Eating Habits The somen noodles are arranged on a plate to mimic waves, on top of which the entire simmered sea bream is placed as is. This dish is often served at family celebrations such as 77th birthdays or a baby's first meal, as well as weddings. In Uwajima City in particular, there is a custom of placing two large colorful plates next to each other at the seat of honor, one of ""Tai Somen"" and the other of ""Fukumen."" ## How to Eat Flavor the sea bream by simmering it with condiments and seasonings. Rehydrate the dried shiitake mushrooms, flavor them by simmering them in seasonings, and slice thinly. Make a thin omelet with the eggs to make shredded egg omelet. Finely chop the green onions. Boil the somen noodles and arrange on a plate. Place the sea bream on top and garnish with shiitake mushrooms, shredded omelet, and green onions. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Tai somen"" is still enjoyed as a special feast at weddings, family celebrations, and other occasions. It's available at catering establishments and restaurants, and is also prepared in homes. ## Ingredients - Sea Bream: 1 Whole - Somen Noodles: 10 Bundles - [Seasoning A] Light soy sauce: 1 and 1／4 cups - [Seasoning A] Dashi broth: 1 and 1／4 cups - [Seasoning A] Sugar: 1／2 cup - [Seasoning A] Mirin: 1／4 cup - [Seasoning A] Dried shiitake mushrooms: 3 - [Seasoning B] Sugar: 1 teaspoon - [Seasoning B] Light soy sauce: 1／2 teaspoon - [Thinly Cooked Eggs]: 3 eggs - [Thinly Cooked Eggs] sugar: A small amount - [Thinly Cooked Eggs] salt: A small amount - [Thinly Cooked Eggs] green onions: 4-5 - [Thinly Cooked Eggs] Mentsuyu: to taste ## Recipe 1. 1. Cook the sea bream with Seasoning A to season, then set aside. 2. 2. Rehydrate the dried shiitake mushrooms, slice thinly, and simmer with the ingredients for Seasoning B. 3. 3. Beat the eggs with a small amount of sugar and salt, make thin omelets, slice thinly to create shredded omelet. 4. 4. Finely chop the green onions. 5. 5. Cook somen noodles and arrange on plate. 6. 6. Place the sea bream from step 1 on top of the noodles and garnish with shiitake mushrooms, shredded omelet, and chopped green onions. 7. 7. Pour mentsuyu over dish right before serving. ## Provider Information provider : Recipe Source: Ehime Prefecture Agricultural Life Research Council ![Image](Not found)" "# Tako Meshi ｜ Our Regional Cuisines **Cuisine Name**: Tako Meshi **Region**: Our Regional Cuisines ## Main Lore Areas Nakayo Area, Imabari City and surrounding islands ## Main Ingredients Used Octopus, rice, kelp, carrots, burdock root, dried deep-fried tofu, mandarin peels, and Mominori dried seaweed. ## History, Origin, and Related Events Tako meshi or octopus rice, is said to originate from when fisherman on boats would catch octopus and then cook it with rice. Originally, the sea around Ehime’s coast had a sandy seabed, with many small shrimps, crabs, and shellfish, making it a great environment for octopus to live in. In early spring, small octopuses weighing from 200 to 400 grams, called “kinome-dako” are found, which are believed to be tasty because of their firm meat. In addition, during the raining season, octopuses grow larger due to the nutrient-rich water flowing into the sea, and octopuses during this season are said to have a unique texture as well.In the Imade district of Matsuyama, there are several restaurants specializing in “tako meshi” at the harbor. ## Opportunities and Times of Eating Habits Octopus is usually served from spring to summer; however, it is often also served at the dinner table because it is simple and easy to make at home. ## How to Eat Since it is a simple dish with only a few ingredients, preparation is very important. First, sprinkle salt on the octopus tentacles and massage them with your hands to remove any excess sliminess from them. Then, use your finger tips to remove any dirt from the suction cups of the tentacles. Wash the rice and put it in the rice cooker. Rub the entire octopus with salt and wash, then boil the octopus in salty water and cut into small pieces. Next, cut carrot, burdock root, and dried deep-fried tofu into small pieces as well. Put the kombu or kelp in a pot, and add water, seasonings, and all other ingredients except the octopus. Cook as you normally would, then when it comes to a boil, add the octopus. When it is done, mix it, and place it into a bowl. Top the rice with mandarin peels and mominori seaweed, if desired. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Tako meshi” has become a beloved local delicacy and is even served as a school lunch at elementary schools in Ehime. It can be found sold at events and is famous among fisherman around the islands of Imabari. It is a popular dish that incorporates many ingredients unique to the Seto Inland Sea, and is often made at home since it is easy to prepare. ## Ingredients - rice: 3 cups - kombu (kelp): 5cm square - Mandarin orange peels: add to taste - octopus: 200 g - carrots: 20 g - burdock root: 20 g - dried deep-fried tofu: 1／2 container - Mominori seaweed: add to taste - [Seasoning A] soy sauce: 3 tablespoons - [Seasoning A] mirin: 1／2 tablespoon - [Seasoning A] cooking sake: 1／2 tablespoon - [Seasoning A] umami seasoning: A pinch ## Recipe 1. 1. A half an hour before cooking, wash and drain the rice. 2. 2. Wash the octopus with the salt, boil in salted water and cut into small pieces. Cut the carrots and burdock roots into small pieces. 3. 3. Put kombu (kelp) in a pot and add the same amount of water you used to boil the octopus in. Then, add the seasonings (Seasoning A), and all other ingredients except for the octopus. Cook until the water comes to a boil, then add the octopus. 4. 4. When finished, mix briefly, then place into a bowl. Garnish with sliced mandarin peel and mominori seaweed to taste. ## Provider Information provider : Recipe provided by : ""Ehime Local Cuisine Story"" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association) ![Image](Not found)" "# Izumiya ｜ Our Regional Cuisines **Cuisine Name**: Izumiya **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the Prefecture ## Main Ingredients Used Small Sea Bream, Soy Pulp, Hemp Seed ## History, Origin, and Related Events ""Izumiya"" is a local dish from the Niihama region in Ehime Prefecture. It is a type of sushi made using seasoned soy pulp (known as okara or u-no-hana) instead of vinegared rice. The origins of this dish trace back to the Edo period in 1691, when the Besshi Copper Mine was established in the region by the Sumitomo family, who played a significant role in the region's development. While the Sumitomo family ate sushi made with rice, rice was not easily accessible to the common people. As an alternative to rice, the common people used soy pulp from soybeans cultivated in the space between the rice paddies, trying to replicate the appearance of the Sumitomo family's sushi. This dish became known as ""Izumiya,"" derived from the Sumitomo family's business name, and is said to have spread to the various hometowns of individuals who had worked for the Sumitomo family across the prefecture. In the southern region of Nanyo, including Uwajima City, it is referred to as ""Maru-zushi."" ## Opportunities and Times of Eating Habits “Izumiya” embodies the flavors of Ehime Prefecture, and is enjoyed during festivals and celebratory events. The type of fish used mainly consists of locally caught small fish in season, although occasionally species like sea bream or amagi may be used. Each household has its own way of flavoring the soy pulp and selecting the fish. It was enjoyed regularly in the past, and while it can still be enjoyed year-round today, there have been less and less opportunities to make it at home. ## How to Eat To prepare, split the small fish open along the back, remove the bones from the middle, sprinkle with salt, let sit for about 30 minutes, then marinate in a mixture of sugar and vinegar. Once the surface of the fish whitens, remove and thoroughly drain the excess vinegar. Toast and season the soy pulp with the fish marinade, then mix with finely chopped ginger and hemp seed. Use this mixture to make sushi with the vinegared fish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Izumiya” is available for purchase in the “side dish” sections of supermarkets and farmer’s markets. In an effort to preserve culinary traditions, reevaluate cultural value, and utilize regional resources, both Matsuyama City and Niihama City have shared their ""Izumiya"" recipes online, while Uwajima City's version is referred to as ""Maru-zushi."" Furthermore, these dishes are highlighted as part of the ""Food Education Promotion Plan"" in Ozu City and Uchiko Town. ## Ingredients - Soybean Pulp: 200g - Finely chopped ginger: a small amount - Toasted Hemp Seed: 1 teaspoon - Small Sea Bream: 3-4 fish - [Seasoning A] Egg yolk: 1 - [Seasoning A] Vinegar: 4-5 tablespoons - [Seasoning A] Sugar: 2 tablespoons - [Seasoning A] Salt: 1／2 teaspoon - [Seasoning A] Umami Seasoning: a small amount - Salt: to taste - Sweet Vinegar: to taste ## Recipe 1. 1. Split the small sea bream open along the back, remove the backbone, sprinkle with salt, let it sit for about 30 minutes, then rinse with vinegar and soak in sweet vinegar. 2. 2. Toast the soybean pulp, add seasoning A, and continue stirring and thickening over low heat. 3. 3. Allow the flavored soybean pulp from step 2 to thoroughly cool, then add chopped ginger and toasted hemp seeds. 4. 4. Stuff the mixture from step 3 into the prepared small sea bream. ## Provider Information provider : Recipe source: ""The Story of Ehime’s Local Cuisine"" (Supervised by Ms. Shoko Watanabe, Ehime Local Promotion Association) ![Image](Not found)" "# Crimson Turnip Pickles ｜ Our Regional Cuisines **Cuisine Name**: Crimson Turnip Pickles **Region**: Our Regional Cuisines ## Main Lore Areas Matsuyama Region ## Main Ingredients Used Crimson pickles, bitter orange (daidai) juice, sugar ## History, Origin, and Related Events This pickle is made from a traditional vegetable known as the crimson turnip (hinokabu), which is featured in the Ehime folk song ""Iyo Bushi."" The pickles have an aroma of bitter orange and a sweet and tangy flavor, resulting in a clean yet rich finish.Historically, over 300 years ago, when Tadatomo Gamo was transferred to Matsuyama, he transplanted turnips from his ancestral land in Hino, Gamo County, Omi Province (now Shiga Prefecture), marking the beginning of the crimson pickle's history. The original “Omi Hinokabu” variety was then adapted and improved to suit the Matsuyama region and became a local specialty.The vibrant crimson color of the turnip is a result of the anthocyanin pigments in the turnip reacting with the bitter orange juice. Even the renowned haiku poet Shiki Masaoka, who had connections to Ehime, composed a haiku praising this pickle: ""Crimson turnips, around the meal tray, a scene of spring."" Loved by many, this pickle evokes nostalgia for those who have left their hometowns. ## Opportunities and Times of Eating Habits This unique Matsuyama pickle is an essential ingredient in New Year's osechi dishes, and traditionally has been made by each household. There is a belief that if the turnip’s crimson color is vibrant, the new year will be a good one, making it an auspicious and cherished pickle. This is especially so if the turnips of the first harvest are a bright red. ## How to Eat To prepare, the turnip is thoroughly washed and peeled, then soaked in plenty of water to remove any impurities overnight. The turnip is then sliced into rounds, salted, and left to rest for about 4-5 days. The daidai (bitter orange) is sliced into rounds to extract bitter orange juice, which is locally referred to as “daidai vinegar,” due to its bitterness.. The sliced turnip is then soaked in the bitter orange juice and sugar mixture. After about a week, the flavors meld together and become delicious. The pickles can be cut into preferred sizes for consumption, julienned for salad toppings, or minced and mixed into rice. For those who dislike a sour taste, adding soy sauce can mellow out the flavor and add richness. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)As a local specialty often given as a gift from Matsuyama, these pickles are in high demand right when they are in season during the year-end gift-giving season. Pre-packaged options are popular for home use. They also make appearances on school lunch menus. ## Ingredients - Crimson turnips: 1kg - Salt (5% of the weight of the turnips): 50g - Bitter Orange Juice (sub. Rice vinegar): 300-350ml - Sugar: 250g - White vinegar: to taste ## Recipe 1. 1. Thoroughly wash the crimson turnips, remove any blemishes or imperfections, peel the skin, and soak it in plenty of water overnight to remove any impurities. 2. 2. Slice the turnips from step 1 into rounds, salt them, and let them sit for about 4-5 days. 3. 3. Drain the excess moisture from the turnips prepared in step 2. 4. 4. Slice the bitter orange (daidai) into rounds and squeeze out the juice. 5. 5. Combine the juice from step 4 and sugar (adjust to desired sweetness), then soak the turnips from step 3 in the mixture. After about a week, the flavors will meld together and become delicious. (For better color, you can add regular vinegar to the bitter orange juice). ## Provider Information provider : Recipe source: ""The Story of Ehime’s Local Cuisine"" (Supervised by Ms. Shoko Watanabe, Ehime Local Promotion Association) ![Image](Not found)" "# Hōraku-yaki ｜ Our Regional Cuisines **Cuisine Name**: Hōraku-yaki **Region**: Our Regional Cuisines ## Main Lore Areas Imabari City ## Main Ingredients Used Bream, Shrimp, Clams, and other Seafood ## History, Origin, and Related Events Hōraku-yaki is a specialty dish of Imabari City. It is a vibrant and hearty dish made using a flat roasting pan called a ""hōraku-nabe"" to roast a variety of fresh seafood, such as bream, octopus, turban shells, shrimp, and clams, all of which are caught in the rough waters of the Kurushima Strait, known as one of Japan's three major tidal currents. The seafood is seasoned only with salt and then steamed and roasted, resulting in a simple yet splendid and grandiose dish. The deliciously tender texture of the roasted seafood is truly addictive.It is said that during the Muromachi period, this dish was eaten by pirates to celebrate their victories in battles. Imabari City, known as the base of the Murakami pirates (navy) which were stationed in the Kurushima Strait, is the origin of this dish, hence it is sometimes referred to as ""pirate cuisine. The term ""pirate"" might evoke images of lawless plunderers, but during peacetime, they played crucial roles as sea guides, coast guards, and facilitators of maritime trade and transportation in the Seto Inland Sea. During times of war, they skillfully operated small fast boats and excelled in combat using gunpowder, such as the ""hōraku hiya"" (fire arrow). It is also said that they were cultured group who not only enjoyed tea and incense but also composed poetry. The history of the Murakami Pirates is immortalized in the Murakami Pirate Museum located in Imabari City. ## Opportunities and Times of Eating Habits ""Hōraku-yaki"" is a dish that can be enjoyed throughout the year and is often served at banquets due to its luxurious appearance. ## How to Eat On top of a roasting pan called a ""hōraku"" or ""hōroku,"" small stones and pine needles are arranged, and a whole bream is placed at the center, surrounded by other seafood such as shrimp, clams, turban shells, as well as boiled eggs. The pan is then covered with a lid and the seafood is steamed and roasted. The seafood used varies depending on the season, but the standard presentation centers around the bream. As water is not used in the cooking process, the flavors of the seafood become concentrated, resulting in a rich and savory taste. The small stones placed underneath absorb any excess moisture, contributing to the tender and flavorful finish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Imabari City boasts numerous restaurants that serve ""Hōraku-yaki,"" which is loved by the locals. ## Ingredients - bream: 1 (whole) - turban shells: 5 - squid: 1 - soft-boiled eggs: 5 - Tiger Shrimp: 5 - Sweet Potato: 1 - Gingko nuts: to taste - Salt: to taste ## Recipe 1. 1. Arrange small stones and pine needles on a roasting pan (hōraku or hōroku). Place the bream in the center of the pan and add the other seafood, potato, gingko nuts and eggs around it. Cover with a lid and steam-roast 2. 2. Salt to taste based on the serving size. ## Provider Information provider : Recipe provided by: Masashi Kubota, Head Chef at Funaya, Dogo Onsen. ![Image](Not found)" "# Sen zanki ｜ Our Regional Cuisines **Cuisine Name**: Sen zanki **Region**: Our Regional Cuisines ## Main Lore Areas Toyo area ## Main Ingredients Used Young chicken (with bones) ## History, Origin, and Related Events Senzanki is a local dish of the Toyo region (mainly around Imabari City), where chicken cooking is popular. It is a deep-fried dish using various parts of chicken meat with bones, and is said to have originated in the Edo period (1603-1867) when pheasants were captured from Mount Chikami and deep-fried. It is said to have originated in the Edo period (1603-1867), when pheasants were captured and deep-fried on Mt. There are various theories as to how the name ""senzanki"" came to be used, such as ""senzankiri,"" meaning a whole chicken cut into a thousand pieces, ""enzachi,"" meaning fried chicken with bones, and ""qingzachi,"" meaning fried boneless chicken, due to the pronunciation of the Chinese word.By deep frying the chicken with the bones, the flavor from the bones and the seasoning that has been marinated in advance soak in during the cooking process, resulting in a crispy fried texture and rich seasoning that is well received. It is said that soon after the end of World War II, there was a restaurant in the Imabari area that became a prosperous ""senzanki"" restaurant, and long lines of people formed at the restaurant to try it, and it is said that ""senzanki"" began to spread in the Imabari area around this time. ## Opportunities and Times of Eating Habits SENZANKI always appears on the dining table at events such as celebrations. It is eaten throughout the year on all occasions, from gatherings of relatives and friends to children's athletic meets, field trips, and daily lunch boxes. ## How to Eat Cut the young chicken bones into bite-sized pieces, mix light soy sauce, sake, ginger juice, and pepper in a bowl, and marinate the young chicken to blend in. Heat oil to medium temperature, coat with potato starch and deep fry. What makes senzanki different from other fried foods is that it is deep-fried with the chicken meat still on the bone. ## Efforts for Preservation and Succession Senzanki is available not only in Ehime Prefecture, but also at various restaurants such as izakaya (Japanese style pubs) and direct sales shops. There are also many restaurants specializing in senzanki, which can be taken out and enjoyed at home. It is popular among all people, and because it is easy to cook, it is also made at home. ## Ingredients - Bone-in young chicken: 600g - Light soy sauce: 1 1／2 tbsp. - sake: 1 1／2 tbsp. - ginger juice: a pinch - pepper: a pinch - katakuriko (potato starch): a little - grated garlic: a pinch ## Recipe 1. 1. Cut young chicken bones into bite-sized pieces. 2. 2. In a bowl, mix light soy sauce, sake, ginger juice, pepper, and grated garlic. 3. 3. Heat oil to medium temperature, coat 2 with potato starch and deep fry. ## Provider Information provider : ""Ehime Local Cooking Story"" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association) ![Image](Not found)" "# Igisu tofu ｜ Our Regional Cuisines **Cuisine Name**: Igisu tofu **Region**: Our Regional Cuisines ## Main Lore Areas Imabari area ## Main Ingredients Used Igisu, shrimp, boiled shrimp, raw soybean flour ## History, Origin, and Related Events Igisu is a kind of seaweed that grows on rocks in shallow water, and is a kind of thin, branch-like red algae. It is caught in abundance on the coast around Imabari City in July and August. Igisu Tofu"" is a dish made by boiling and dissolving haikisu and raw soybean flour in soup stock and hardening it like agar. The cool texture makes it easy to eat even in the hot summer when appetite is low. The ""with ingredients"" type includes shrimp, edamame (green soybeans), and other ingredients to make it look more colorful. Each household has its own unique flavor and mixes its own ingredients. The ""without garnish"" type is eaten with soy sauce or mustard miso. ## Opportunities and Times of Eating Habits In the Ochi and Imabari areas of Ehime Prefecture, igisu-tofu is often eaten during Obon and Buddhist memorial services. Igisu Tofu"" is one of the tastes of summer, and many people eat it as if they were eating chilled tofu. ## How to Eat Wash igisu repeatedly in water, remove any debris, and soak overnight in water. Cut carrots, burdocks, and shiitake mushrooms into thin strips and season. Boil the shrimp with the skin on, remove the skin, and chop. Put the sardines and the boiled water from the shrimp in a pot and simmer slowly. Then add fresh soybean flour and cook further. Add light soy sauce and seasoned ingredients. When ready, cut into pieces and serve with mustard miso paste. ## Efforts for Preservation and Succession The local people are making efforts to pass on the ""taste of the old country"" to future generations through activities such as teaching children about the local cuisine. It is sold at local supermarkets and school lunches because of its high dietary fiber content and high mineral content. ## Ingredients - sea bream (Sparidae): 10g - Boiled shrimp: 3 and 1／2 cups - Raw soybean flour: 1／2 cup - Shrimp: 100 g - burdock root: 35g - carrot: 15g - shiitake mushroom: 2 pieces - light soy sauce: 1 tbsp. - Vinegared mustard miso] White miso: 150g - Vinegared mustard miso] Vinegared sugar: 1 tbsp. - Vinegared mustard miso] mirin (sweet cooking rice wine): 1 tbsp. - Vinegared mustard miso] Vinegared miso with mustard: 5 tbsp. - Vinegared mustard miso] Umami flavor enhancer: A pinch - mustard paste: 1 to 1 1／2 tsp. ## Recipe 1. 1. Break up and rinse the sardines in cold water several times, remove sand and debris well, and soak them in water overnight. 2. 2. Cut carrot, burdock root and shiitake mushroom into thin strips and season. 3. 3. Boil the shrimp with the skin on, remove the skin, and chop. (Keep the boiling water.) 4. 4. Put 1 and the shrimp in a pot and bring to a boil slowly. Add light soy sauce, seasoned ingredients, and put in a sink to cool and harden. 5. 5. Combine the seasonings and make the mustard miso paste. 6. 6. When the igisu-dofu is ready, cut it into pieces and pour the mustard-vinegared miso over the pieces.You do not need to put the ingredients in the igisu-dofu. ## Provider Information provider : ""Ehime Local Cooking Story"" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association) ![Image](Not found)" "# Imotaki ｜ Our Regional Cuisines **Cuisine Name**: Imotaki **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Chicken, taro, fresh fried bean curd, shiitake mushrooms ## History, Origin, and Related Events Imotaki is a one-pot dish of chicken, taro, konnyaku, shiitake mushrooms, and other ingredients stewed in a pot, and has a history dating back more than 350 years to when the Kato family ruled as feudal lords. It is said to have originated when people brought their own taro, a local specialty, to be served at a traditional event called ""Oroori"".In 1966, the event became a city tourist attraction, attracting more than 70,000 visitors a year in its heyday, when people enjoyed taro with the moon on the riverbank. There is a one-month period when the Myohoji Riverbank coincides with the famous cormorant fishing, and the scenery can be enjoyed along with the illumination of the Garyu Sanso (Garyu Mountain Villa) on the right. In the fall, visitors can be seen gathering around a hot pot on the riverbank. In addition to Ozu City, ""Imotaki"" is held in many other places and has become a mid-autumn tradition in Ehime. ## Opportunities and Times of Eating Habits Taro is used in celebratory dishes as a food of good luck for the prosperity of offspring, as it grows from the parent taro to the offspring and then to the grandchild taro. The ""imotaki"" of taro is held in about 10 places in Ehime Prefecture, mainly in the Nanyo region, and in various areas of Ehime Prefecture, and a large party is held on a riverside in autumn, which also serves as a moon-viewing party. ## How to Eat Peel and boil taro with a little salt. Make dumplings about the size of an earlobe with white bean flour and boil them in boiling water. Fry chicken in oil, add taro and namaage, and simmer in soup stock. When taro is cooked, add taro dumplings, seasonings and sweet and spicy seasoning. ## Efforts for Preservation and Succession It is still often made at home and passed down from parents to children. Since it is a good source of dietary fiber, it is often prepared for school lunch menus or in home economics classes, and is popular among the younger generation. It is also served at local events. ## Ingredients - chicken meat: 300g - taro: 400g - uncooked deep-fried tofu: 1 sheet - white bean flour: 100g - shiitake mushrooms: 4 pieces - soup stock: 5 cups - sugar: 2 to 3 tbsp. - Mirin (sweet cooking sake): 2 tbsp. - soy sauce: 3 tbsp. - sake: 1 tbsp. - salt: a pinch - salad oil: a pinch ## Recipe 1. 1. Remove the skin from taro and boil in boiling water with a pinch of salt. Cut the nama-age into bite-size pieces and drain off the oil. 2. 2. Add water little by little to white bean flour, knead to the consistency of earlobes, roll into dumplings, and boil in boiling water. 3. 3. Heat oil, fry chicken, add 1, fry well, add broth and simmer. 4. 4. When taro is cooked, add 2 and seasonings, season sweet and spicy, and eat with soup. Cook taro softly so that it melts in your mouth. ## Provider Information provider : ""Ehime Local Cooking Story"" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association) ![Image](Not found)" "# Satsuma ｜ Our Regional Cuisines **Cuisine Name**: Satsuma **Region**: Our Regional Cuisines ## Main Lore Areas Nanyo region ## Main Ingredients Used barley miso, soup stock, white fish, barley rice ## History, Origin, and Related Events Satsuma"" is a well-known local dish in Yawatahama City and other areas in the Nanyo region. Although it is a white fish, ""satsuma"" is made all over the prefecture, and the fish varies from region to region. Other than sea bream, satsuma is made with a variety of fish, including kozuna (red sea bream), ezo, horse mackerel, barracuda, himechi, mullet, sardines, and other miscellaneous fish, and in the mountainous areas, it is made with iroko, carp, crucian carp, and chub mackerel.In Uwajima City and Ainan Town in the southwestern part of the prefecture, barley rice was often eaten in the old days. Satsuma"" is a dish that fishermen ate on their boats, and it is also called ""Iyo Satsuma. There are various theories about the origin of the name ""Satsuma,"" including that it came from Satsuma Province (Kagoshima Prefecture) and that the cross-shaped slices of rice placed in a bowl to blend well with the broth look like the family crest of the Shimazu family of the Satsuma Domain. There is also a theory that the name ""satsuma"" comes from ""satsuma,"" meaning a husband assisting his wife in cooking, but it is not clear which is the true origin. ## Opportunities and Times of Eating Habits A local dish made with fresh fish and miso in Ehime Prefecture. Because of the time-consuming nature of the dish, it is rarely made at home, and is now served exclusively at local restaurants. Satsuma"" is a refreshing dish that can be enjoyed even in the summer when one has no appetite. ## How to Eat Grill the fish, break up the meat while it is still hot, mix it with barley miso and the fish meat in a mortar, and add broth made from the bones after breaking up the fish in the mortar. Cut lightly seasoned konnyaku into strips and serve over warm barley rice with chopped washed leeks and mandarin orange peels, depending on your preference. Cucumbers and other ingredients may also be added. ## Efforts for Preservation and Succession Packaged products that are easy to make can be purchased at souvenir stores and highway service area kiosks. In addition, recently, packaged products containing ingredients and dashi broth are also available, making it easy to eat. ## Ingredients - barley miso: 180 to 200g - green onion: 2 sprigs - White fish: 4 to 5 parts per 10 parts miso - konnyaku: 1／2 - sugar: 1 tsp. - soy sauce: 1 tsp. - mandarin orange peel: a pinch - green onion: a pinch - barley rice: For 4 persons - soup stock: 1 to 2 cups ## Recipe 1. 1. Grill the fish and break up the meat while it is still hot. 2. 2. Mix 1 with miso and scald in a mortar and pestle. (Use a charcoal or gas flame to roast the fish until golden brown.) 3. 3. Remove the bones from the broth after breaking up the meat, let it cool, add it to 2, and let it thicken to taste. 4. 4. Cut konnyaku into strips and season lightly. 5. 5. Put the chopped leeks, chopped mandarin orange peels, and konnyaku in a separate bowl and serve over warm barley rice, depending on your preference. ## Provider Information provider : ""100 Local Dishes of Ehime"" (Ehime Prefecture Tourism Association) ![Image](Not found)" "# Taimeshi ｜ Our Regional Cuisines **Cuisine Name**: Taimeshi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used sea bream, rice ## History, Origin, and Related Events The history of ""tai meshi"" dates back as far as the time of Empress Jingu's campaign in Korea. It is said to have originated when she prayed to the Kashima Myojin shrine in the Hojo district of Matsuyama City for victory in battle, and was pleased with the tai presented by the fishermen as a good omen, and cooked rice with the tai and offered it as an offering. The fish grown in the Kurushima Straits off the coast of Imabari City, located about 30 km east of this site, are caught in the fast currents of the straits, and their flesh is firm and resilient.In Imabari City and other areas in the Toyo region, the whole fish is cooked together with rice, and after cooking, the fish is broken up and mixed with the rice. The flavor of the fish soaks into the rice and combines with the elasticity of the fish meat to create a very tasty dish. In the Nanyo region, including Uwajima City and Seiyo City, raw fillets are marinated in a sauce made of soy sauce, mirin, egg, sesame, and soup stock, and the sauce is served over hot rice. The Nanyo area is close to Kyushu, and since long ago, fishermen have fished in the Hyuga Sea off the coast of Oita and Miyazaki prefectures. It is said that this dish was originally prepared by fishermen who could not use fire on their boats. Horse mackerel, which was often caught, was used in many cases, but the dish made with the flamboyant sea bream came to be called ""taimeshi"" (sea bream rice). Historically, in the Chuyo region, the type of tai-meshi with cooked sea bream, as symbolized in the Hojo area of Matsuyama City, was the mainstream, but today, influenced by both types of tai-meshi, there are stores that sell both types, and it is evident that people enjoy both types at home as well. ## Opportunities and Times of Eating Habits Ehime Prefecture is indeed rich in the variety of delicacies from the mountains and the sea. This is due to the abundance of nature in the mountains and the sea. Ehime is bordered by the Seto Inland Sea to the north and the Bungo Channel to the west. The sea in the Nanyo region, with its rias coastline, is called the Uwa Sea, and a tributary of the Kuroshio Current enters the region from the Pacific Ocean. The land is rich in topography and climate, with Mt. Ishizuchi, the highest mountain west of Kansai, as its highest peak. Although there are no large plains, Shuwa, Dogo, and Uwa are well developed as arable land. Tai-meshi"" (sea bream rice) is eaten throughout the year, and is often served on festive occasions, as the fish is considered to bring good luck. ## How to Eat Wash the rice one hour before cooking, and remove the scales and guts from the tai. Add the same amount of water and seasonings to the rice cooker, lay the kombu on top of the rice, and place the sea bream on top. When the rice is cooked, take out the fish, remove the bones, loosen the meat, and mix it with the rice. ## Efforts for Preservation and Succession It is well known throughout Japan and is sold as ekiben (boxed lunches at train stations) and processed products such as ""tai-meshi"" ingredients are also available. The rice mixture is also popular among children who do not like fish because it is easy to eat. ## Ingredients - rice: 2 cups - sea bream: 200-300g - Dashi kelp: 10cm - [Seasoning A] Light soy sauce: 2tbsp. - [Seasoning A] Sake: 1 tbsp. - [Seasoning A] salt: 1／2 tsp. - Water or soup stock: 2 and 1／5 cups ## Recipe 1. 1. Scale, gut, and cut a slit (or two or three) in the skin of the sea bream. 2. 2. Wash rice and let stand for 30 minutes. 3. 3. Put the washed rice in the kettle, wipe with a wet dish towel, place kombu on top, and put 1 on top. 4. 4. Add seasoning A and water or soup stock, and cook as usual. 5. 5. When the rice is ready, remove the sea bream and kelp. 6. 6. Remove the bones from the sea bream, break up the meat and mix it into the rice.Add some kinome seaweed or mitsuba to the rice to enhance the flavor and taste. ## Provider Information provider : Ehime Culinary Institute ![Image](Not found)" "# Kyuuri to Kawa-Ebi no Nimono ｜ Our Regional Cuisines **Cuisine Name**: Kyuuri to Kawa-Ebi no Nimono **Region**: Our Regional Cuisines ## Main Lore Areas All of Kochi Prefecture ## Main Ingredients Used Jibai-Cucumber, River-Shrimp, Green shiso ## History, Origin, and Related Events River shrimp are bigclaw river shrimp. It is one of the specialties of Kochi Prefecture, taken from the Shimanto and Niyodo Rivers. This freshwater shrimp is about 9 cm long and is characterized by its long scissors, which are 1.5 times longer than its body length. The Shimanto River is inhabited mainly by two species of shrimp, the southern prawn and the Yamato prawn. Even today, the traditional fishing method ""Shibazuke fishing"", which takes advantage of the nocturnal nature of the fish, has been handed down. ""Shibazuke fishing"" is done using traps made of leafy bush branches and bamboos about one meter long. If the trap is left submerged at some depth near the mouth of the river for at least one day and night, the river shrimp will think it is a hiding place and take the trap. A long time ago, catching river shrimps in summer was a staple of children's river trips, and the shrimps became a side dish for dinner.The most common way to eat them is to take advantage of the flavor of the ingredients. Grilled or fried without peeling the skin, you can enjoy its crunchy texture and savory flavor. Another typical recipe is ""Kyuuri to Kawa-Ebi no Nimono"". It is said that ""Kyuuri to Kawa-Ebi no Nimono"" originated with fishermen who fished for river shrimp. ## Opportunities and Times of Eating Habits In Kochi Prefecture, it is still eaten as a summer delicacy. It is a staple menu item at restaurants and ""Izakaya (Japanese style pubs)"", but in recent years the catch has been declining and a fishing ban has been established. The most commonly used cucumbers are ""Jibai-Cucumber"", which are harvested in the summer. It is a large cucumber, nearly 30 cm in length, and although it is eaten raw, its firm flesh makes it a good partner for cooked dishes. ## How to Eat It is also delicious when eaten cold and goes well with hot summers. Put the water and river shrimp in a pot and heat when it comes to a simmer, add the cucumbers. In the process, season to taste with sugar, soy sauce, salt, etc. Finish by adding water and Katakuriko (=Potato starch) to thicken. Shrimp can be used in a wide variety of dishes, including grilled, boiled, and stir-fried. River prawns are rich in flavor, and when used as an ingredient in miso soup, they can also be used to make Dashi (=Japanese soup stock). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)River shrimp are still handled in supermarkets and restaurants, although they are on the decline. Because rare river shrimp are expensive, ""Kyuuri to Kawa-Ebi no Nimono"" is prepared at home, substituting peeled shrimp and other ingredients. ## Ingredients - River shrimp: 200g - Jibai-Cucumber: 1 (400g) - Green shiso: 3 - Water: 1 1／2 cups - [A] Sugar: 1 tbsp. - [A] Light soy sauce: 2 tbsp. - [A] Salt: 1／2 tsp. - [A] Sake: 1 tbsp. - Katakuriko (=Potato starch): 1 tbsp. ## Recipe 1. 1. Cut jibai-cucumber in half lengthwise, remove seeds, and cut into 1 cm thick slices. 2. 2. Put river shrimp and water in a pot and heat. 3. 3. When it comes to a boil, add [A]. When it comes to a simmer, add the jibai-cucumber, and when the heat is turned off, add the water-soluble katakuriko, turn off the heat, and add the shredded green shiso. ## Provider Information provider : “Tosa’s Dining Table: Recipes from Mom”(Tosa Traditional Food Study Group) ![Image](Not found)" "# Kokera-Zushi ｜ Our Regional Cuisines **Cuisine Name**: Kokera-Zushi **Region**: Our Regional Cuisines ## Main Lore Areas Muroto City ## Main Ingredients Used Eggs, Rice, Carrots, Shiitake mushrooms, Fish (mackerel, etc.) etc. ## History, Origin, and Related Events Sushi culture is one of Kochi Prefecture's representative food cultures. There is a wide range of variations, including not only the common ""Nigiri-Zushi"", but also ""Oshi-Zushi,"" ""Sugata-Zushi,"" and ""Vegetable-Zushi,"" to name just a few. In the days when rice was precious, sushi was the best feast of all. Sushi was always eaten on special occasions such as weddings, funerals, celebrations for success in life, and “Kanreki (60th birthday) celebrations”. One typical type of sushi is ""Oshi-Zushi"". One type of ""Oshi-Zushi"" is ""Kokera-Zushi"", a local dish of Toyo-cho. ""Oshi-Zushi"" is a type of sushi in which vinegared rice and ingredients are piled one on top of the other in a square wooden frame, giving it a colorful appearance similar to a decorated cake. The layers of garnish give it the meaning of ""Piling up joy"", and it has been passed down through the generations as a good-luck charm. ## Opportunities and Times of Eating Habits ""Kokera-Zushi"", an essential part of celebrations and rituals, has a tradition of about 130 years. Although the ingredients are included, the purpose is to eat a full meal of rice. ## How to Eat The largest ""Kokera-Zushi"" is made with five ""Shou"" of rice. Freshly pulled out of its wooden frame, ""Kokera-Zushi"" is box-like in shape and is a sight to behold. It is then cut into bite-size pieces and served to the customers. In the East, fish that has been grilled and loosened is soaked in vinegar, and the vinegar extracted is used to make sushi vinegar, which is called ""Su-Nigoshi"". In the western part, the meat of the fish is also put into vinegar, but the fish is put directly into the sushi rice and called ""Su-Koroshi"". In the West, wet newspaper is wrapped around the fish so that it is nicely steamed. This allows the fish to be eaten without burning the flesh. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the past, it was made at home, but in recent years it is often purchased at supermarkets and other retailers. In 61st year of the Showa period(1986), ""Kokera-Zushi"" was selected as one of the ""100 best rice balls in Japan"". In Shirahama, Toyo-cho, the ""Kokera Festival"" is held every January, and ""Kokera-Zushi"" is served. In an effort to promote sushi culture, which is inseparable from the people of Kochi prefecture, both inside and outside the prefecture, the ""Association to Promote Tosa Sushi"" was established in 30th year of the Heisei period(2018) as a public-private partnership. ## Ingredients - Rice: 1.5 kg - [Su-Nigoshi] Medium mackerel: 1 (500g) - [Su-Nigoshi] Yuzu vinegar: 250 ml - Salt: 2 tbsp. - Sugar: 60-70g - Carrot: 2 medium (500g) - Dried shiitake mushrooms: 10 medium - Sugar: 1 tbsp. - Soy sauce: 2 tsp. - Eggs: 2 - Salt: A little - Carrot leaves: 5 leaves ## Recipe 1. 1. Wash rice 1 hour before cooking, drain in a colander, and soak in an equal amount of water for 30 minutes before cooking. 2. 2. Cut mackerel into 3 pieces, grill, devein clean, and remove bones and blood. Soak the mackerel in a quantity of yuzu vinegar to release its flavor and Dashi (=Japanese soup stock) (Su-Nigoshi). 3. 3. Peel carrots and cut into thin half-moon shapes. Soak shiitake mushrooms in water and cut into thick strips. Boil the carrots and shiitake mushrooms in the shiitake stock, season with soy sauce and sugar. Tear carrot leaves so that they retain their shape. Thinly fry the eggs (both sides) and cut into strips 3 cm long and 7 mm wide. 4. 4. Break the eggs, heat the oil in an omelette and cook the eggs thinly (on both sides). Cut into strips 3 cm long and 7 mm wide. 5. 5. Moisten the inside of the ""Kokera-zushi"" mold with vinegar. Fill the mold about 3cm high with sushi rice, arrange carrots, shiitake mushrooms, egg and carrot leaves on top, place a dividing board moistened with vinegar on top, and repeat the process. Place the last lid on the top, put a weight on top and leave it for 2 hours or overnight. 6. 6. Remove weight, lid, and pull out frame. Cut into 5 cm wide bars on a divider. ## Provider Information provider : “Tosa's Culinary Traditions"" Toyo-cho Local Cooking Workshop ![Image](Not found)" "# Kobu-Zushi ｜ Our Regional Cuisines **Cuisine Name**: Kobu-Zushi **Region**: Our Regional Cuisines ## Main Lore Areas Central Part of the Prefecture (Ita-Kobu-Zushi), Western Part of the Prefecture (Kuro-Kobu-Zushi) ## Main Ingredients Used ""Shiroita-Kombu (=White kelp)”, Dashi kelp, Rice, Ginger, Sesame, etc. ## History, Origin, and Related Events The recipe for ""Kobu-Zushi"" is different in the central and western parts of the prefecture. The central part of the prefecture eats ""Ita-Kobu-Zushi"". This is sushi rice wrapped in thin, white, ""Shiroita-Kombu (=White kelp)"". On the other hand, the western part of the prefecture eats ""Kuro-Kobu-Zushi,"" which has a contrasting black appearance. This one is wrapped in Kombu (=Kelp). They were all served to guests on celebratory occasions such as weddings, funerals, and other festivals and events. It is thought that the food culture in the region was divided because ""Shiroita-Kombu (=White kelp)"" was more expensive and harder to obtain. Unlike ""Norimaki"", ""Kobu-Zushi"" has no core ingredients.Another type of “Makizushi” is ""Tamago-Zushi"". This is sushi rice rolled with a thinly baked omelet. In the Nakamura area, customers were given a folded box containing ""Kobu-Zushi,"" ""Tamago-Zushi"", ""Maki-Zushi"", and ""Saba-no-Sugata-Zushi"" to take home with them when they returned from a celebration. Since the boxes were given to each guest individually, the whole family worked together to prepare them, with help from neighbors. The preparation was hard work, but it was also a scene of happy family life. ## Opportunities and Times of Eating Habits In ancient times, making sushi was the job of men. Women helped by cooking and doing other chores. In the past, ordinary black Kombu (=Kelp) was used, which required a lot of preparation. First, Kombu (=Kelp) had to be boiled and hung from the ceiling of the barn to dry the slime. Drying makes it easier for the rice to stick together. The Kombu (=Kelp) used for ""Kuro-Kobu-Zushi"" is not boiled kelp, but wide Kombu (=Kelp) for sushi. The Kombu (=Kelp) was boiled sweet and spicy, dried, and then used for ""Makizushi"". ## How to Eat The sushi vinegar used to make ""Kobu-Zushi"" is also unique to each region. In the East, the fish is grilled and loosened, then soaked in vinegar, and the vinegar extracted is used to make sushi vinegar, called ""Su-Nigoshi”. In the western part, the meat of the fish is also put into vinegar, but the fish is put directly into the sushi rice and called ""Su-Koroshi”. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It can be eaten at restaurants in Kochi Prefecture, but ""Kobu-Zushi"" is more of a home-cooked dish rather than one that is purchased and eaten. ## Ingredients - Rice: 900g - [Mixture of vinegar] Vinegar (or Yuzu vinegar): 1／2 cup - [Mixture of vinegar] Sugar: 60-120g - [Mixture of vinegar] Salt: 18g - Ginger: 50g - Sesame seeds: 2 tbsp. - Ita-Kombu (=Kelp): 2 sheets - [A] Dashi (=Japanese soup stock): 1 cup - [A] Vinegar: 2 tbsp. - [A] Sugar: 4 tbsp. - [A] Salt: 1／3 tsp. - [A] Red pepper: 1 ## Recipe 1. 1. Add minced ginger to the [Mixture of vinegar] and stir into the cooked rice. Add sesame seeds and let the sushi rice cool. 2. 2. Boil the board kombu in [A] and dry it over chopsticks. 3. 3. Cut one piece into two, spread it on the “Makisu (=Bamboo mat)” and spread the sushi rice in the center, fold the “Ita-Kobu” from both ends and fold it into two. ## Provider Information provider : “Tosa’s Dining Table: Recipes from Mom”(Tosa Traditional Food Study Group)Image Source : Tosa Traditional Food Study Group ![Image](Not found)" "# Kibinago no Hokaburi ｜ Our Regional Cuisines **Cuisine Name**: Kibinago no Hokaburi **Region**: Our Regional Cuisines ## Main Lore Areas All of Kochi Prefecture ## Main Ingredients Used Kibinago(=silver-stripe round herring) and okara(=soy pulp) ## History, Origin, and Related Events In Kochi prefecture, sardines were soaked in vinegar and made into sushi using “okara” (=soy pulp) instead of rice, and this was called “tamazushi” because in Kochi, people refer to okara as “otama”. Okara was used instead of rice because rice was considered a delicacy in the past. Okara is soy pulp which is a by-product of tofu and the people of Kochi made good use of it in this way. “Kibinago no Hokaburi” is a type of tamazushi using the fish “kibinago” (=silver-stripe round herring), which is a small fish measuring to around 10cm in length. The small kibinago is carefully opened by hand and soaked in vinegar and then wrapped around the okara. The cute roundness of the sushi is said to look like the shape of a person’s head which is how it got the name “Hokaburi”, meaning a person wearing a washcloth on their head.Sukumo city actively promotes “Kibinago no Hokaburi” as one of their specialties. Kibinago are caught in large amounts in Sukumo Bay and in 1985, the area caught over 3,000 tons of kibinago. The number of fish caught has since decreased but in in the early 1990s, more than 2,000 tons of kibinago were still being caught. Kibinago is still popular today and it is served at local restaurants as sashimi, tempura and “nanbanzuke” (=marinade of sweet and peppery vegetable sauce). In Shimanto city and surrounding areas, sardines are used instead of kibinago, and the dish is called “rokuyata”. ## Opportunities and Times of Eating Habits “Kibinago” (=silver-stripe round herring) is available throughout the year in Kochi. It is said that the kibinago caught during April to June when they spawn is most tasty. In the past, kibinago was eaten frequently. The fish is still popular in Kochi today, but less people prepare it at home. ## How to Eat Open the “kibinago” (=silver-stripe round herring) and soak in vinegar. Stir-fry the “okara” (=soy pulp) with dashi (=Japanese soup stock) that has salt and sugar added to it. Add a little vinegar to the okara when stir-frying. Mold the cooked okara into ball-shapes and wrap them with the kibinago.This dish is slightly sweet and when you put it in your mouth, the okara crumbles softly, creating a unique texture. It has a cute appearance and is healthy because it uses okara as a main ingredient instead of rice. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is sold at local supermarkets and delicatessens. Restaurants and tourist attractions around Sukumo city serve this dish as well. Kochi prefectures certifies people with extensive knowledge and skills in local cuisine as “Tosa Traditional Culinary Experts”. “Kibinago no Hokaburi” is taught by such persons at cooking demonstrations aimed to raise the recognition of traditional cuisine. ## Ingredients - Kibinago(=silver-stripe round herring): 150g - Salt: 1 tsp. - [A] Vinegar: 100ml - [A] Sugar: 1 tsp. - [A] Salt: 1 tsp. - Okara(=soy pulp): 400g - Ginger: 20g - [B] Sugar: 120g - [B] Soy sauce: 1 tsp. - [B] Vinegar: 90ml - [B] Salt: 1／4 tsp. ## Recipe 1. 1. Open the stomachs of the “kibinago” (=silver-stripe round herring) using your hands. Sprinkle salt onto the fish and leave for 10 minutes. 2. 2. Wash the kibinago with water and then soak them into the seasonings in list [A]. 3. 3. Combine finely minced ginger and the seasonings in list [B] with the “okara” (=soy pulp) and stir-fry on a low heat until the ingredients are heated. 4. 4. Once the okara has cooled, create ball shapes about the size of half an egg and wrap the kibinago around each ball. ## Provider Information provider : “Tosa’s Dining Table: Recipes from Mom” (Tosa Traditional Foods Study Group),Images provided by: Tosa Traditional Foods Study Group ![Image](Not found)" "# Gimburo Zushi ｜ Our Regional Cuisines **Cuisine Name**: Gimburo Zushi **Region**: Our Regional Cuisines ## Main Lore Areas Otoyo Town ## Main Ingredients Used Gimburo beans(=black turtle beans), kintokimame(=red kidney beans), rice, ginger, sesame seeds ## History, Origin, and Related Events ""Gimburo beans"" are a type of black turtle bean which has been grown in households of Nishi-Toyonaga (this village is now a part of Otoyo town) for a long time. This bean is known to be healthy and is often referred to as “beans of longevity”, which is considered good luck. The beans were mostly consumed within the region. When cooked, the skin of the beans become soft and absorbs the flavor of the seasonings.It is said that the beans have the word “gin” (=silver) in its name because of its distinctive black and glossy appearance. “Buro” means immortal in Japanese. Another story behind the name is that around 1750, a person named “Ogin” living in Uemomohara village received the seeds of beans named “Furou” from a traveler and began to grow the beans in the region. “Gimburo Zushi” is a type of sushi with gimburo beans mixed in the rice. Sometimes, the recipe is made without vinegar or made into rice balls. ## Opportunities and Times of Eating Habits ""Gimburo beans"" are harvested between September and November of each year. “Gimburo Zushi” is served on special occasions such as for celebrations and festivals. The beans are also cooked and eaten during New Year holidays. They are also used to make “nabemochi” (=traditional Japanese rice cake confectionary) similar to “ohagi” for “Ohigan” holiday. ## How to Eat ""Gimburo beans"" are cooked with sugar to make them soft and sweet. Ginger, “gobou” (=burdock), carrots and other vegetables are simmered in “dashi” (=Japanese soup stock). The gimburo beans and vegetables are mixed with the sushi rice. It is important to cook the gimburo beans with water and let it simmer for enough time so that the beans become soft. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Young people were not interested in becoming farmers and so existing farmers became old and the production of ""gimburo beans"" went down significantly. In 2010, the town of Otoyo made efforts to revive the recognition of the beans, and made it a specialty of the region once again. Local hotels are collaborating with farmers of ""gimburo beans"" to create new products using the beans. In recent years, Baumkuchen and Swiss roll cakes using the beans have been made and sold. The region also sells cooked ""gimburo beans"" which can easily be used for recipes. Events relating to the planting of seeds and harvesting of the ""gimburo beans"" are held to raise awareness. In 2019, a new project was launched to create an illustrated book regarding ""gimburo beans"". In the past, the beans were only eaten by the local people but recently, Kochi prefecture is making efforts to the sell the beans throughout the country. They are also sold at local roadside stations. ## Ingredients - Gimburo beans(=black turtle beans): 150g - Sugar: 100g - Salt: 1 tbsp. - Rice: 1 sho(=1.5kg) - Kombu (=kelp): 2 - Water: 1800cc - [A] Vinegar: 100cc - [A] Vinegar made from yuzu citron: 100cc - [A] Salt: 30g - [A] Sugar: 120g - Chirimen jako (=dried whitebait): 50g - Ginger: 30g - Gobou (=burdock): 200g - Carrots: 120g - Freeze dried tofu: 2 - Large, dried shiitake mushrooms: 5 - Fried thin tofu: 2 - Warabi (=bracken): 200g - Bamboo shoots: 100g - [B] Sugar: 50g - [B] Soy sauce: 50cc - [B] Dashi (=Japanese soup stock): 3 cups - Akimame (=green beans): 150g - Sesame seeds: 50g - Egoma (=perilla): 25g ## Recipe 1. 1. Put the ""gimburo beans""(=black turtle beans) and some water in a pan and simmer until soft. Once soft, add the sugar and simmer some more. 2. 2. Add the ""chirimen jako"" (=dried whitebait), minced ginger, and sushi vinegar (ingredients in [A]) and mix well with the cooked rice. 3. 3. Finely mince the Gobou (=burdock), carrots, freeze dried tofu, dried shiitake mushrooms, fried thin tofu, Warabi (=bracken), and bamboo shoots and simmer with the seasonings in [B]. 4. 4. Put some salt and water in a pan and cook the akimame (=green beans). Once cooked, cut the beans diagonally. 5. 5. Drain the water from the ingredients and mix with the sushi rice, sesame seeds and egoma. Top the rice with the kimame (=green beans). ## Provider Information provider : “Delicious Fudo Kochi: Eating is Learning” (Kochi Prefecture) ![Image](Not found)" "# Simmered Stir-fried Royal Ferns ｜ Our Regional Cuisines **Cuisine Name**: Simmered Stir-fried Royal Ferns **Region**: Our Regional Cuisines ## Main Lore Areas Mountainous regions ## Main Ingredients Used Royal ferns, deep-fried tofu pouches, etc. ## History, Origin, and Related Events In mountain villages, ""fried royal fern with oil,"" tofu paste, and simmered vegetables have been eaten since ancient times.Otoyo Town, located in the central part of the Shikoku mountain range, is one of the most famous places in Kochi Prefecture for the production of royal ferns. The town covers a vast area of 315.06 km2, more than 80% of which is covered by mountains and forests. Settlements and arable lands dot the steep slopes at elevations of 200 to 850 meters, where paddy rice and yuzu are cultivated in addition to royal ferns. Royal ferns are an important dietary staple because they can be preserved for a long period of time when boiled and dried. Harvested in spring, royal ferns are processed into dried royal ferns or boiled in water and shipped.In the old days, royal fern dishes were often served as part of meals on the day of rice planting. Because they go well with oil, and oil-based dishes help people stay fuller for longer, royal ferns were highly valued by farmers. ## Opportunities and Times of Eating Habits Because harvested royal ferns are dried and shipped all at once, dishes featuring royal ferns are commonly eaten on a daily basis. They are often served sabachi-style, where various side dishes are arranged on a single, large serving dish. ## How to Eat The drying process takes a lot of time and effort. First, the royal ferns are boiled in a special large cooking pot, then spread out on mats and dried in the sun. After the water has evaporated, they are rubbed and loosened on the mats and dried in the sun again. The process of rubbing, loosening, and drying in the sun is repeated five or six times, and when there is no water content left, the product is ready. It is said that this repetitive process softens the fibers of the royal ferns and makes them tasty.Dried royal ferns need to be rehydrated before cooking. When a pot of water comes to a boil, add the dried royal ferns and reduce the heat. Boil for 10 minutes, then turn off the heat and leave them to cool. Let them sit in the water for half a day to a day. If you boil them too long, they will become too soft and you will not be able to enjoy their texture.Stir-fry the rehydrated dried royal fern and deep-fried tofu pouches, add the dashi and seasonings, and simmer slowly until the flavors are absorbed. Finish off the dish by sprinkling over some sesame seeds or other garnish as an accent. Enjoy! ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Simmered Stir-fried Royal Ferns is still eaten in Kochi Prefecture on a daily basis. Supermarkets sell them boiled in water in packs for easy home cooking.Dried royal ferns produced in Kochi Prefecture are treated as a luxury item and sold at a high price. ## Ingredients - Dried royal ferns（rehydrated）: 300g - Deep-fried tofu pouch: 1 - Sugar: 2 tbsp. - Soy sauce: 3 tbsp. - Dashi: 1 cup - Oil: Appropriate quantity - Roasted sesame seeds: Just a little ## Recipe 1. 1. Cut the royal ferns in 4cm-long pieces. 2. 2. Cut the deep-fried tofu pouches into thin strips the same length as the royal ferns. 3. 3. Stir-fry the royal ferns in oil, add the dashi, deep-fried tofu pouches, and seasonings, then simmer. 4. 4. Arrange on a serving dish and sprinkle with roasted sesame seeds. ## Provider Information provider : “Tosa no Shokutaku Tsutaetai Ofukuro no Aji, Mama no Aji (The Tosa Table: Mother’s Home Recipes You Want to Pass On“ (Tosa Traditional Foods Study Group） ![Image](Not found)" "# Chate aemono ｜ Our Regional Cuisines **Cuisine Name**: Chate aemono **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Chate (hayatouri) ## History, Origin, and Related Events When the hot summer is over and there are signs of autumn approaching, the season for chate arrives. Chaate is a plant of the Cucurbitaceae family that is native to tropical America. It was introduced to Kagoshima Prefecture from overseas in 1907, so it is commonly called “hayatouri.” It is a vine, and one of its characteristics is that it bears many fruits on its vines. It is also called “sennari” because a single plant produces 100 to 200 fruits. It is said that the English name “chayote” was passed down to Kochi Prefecture, and was corrupted to become “chate.” The fruits come in a variety of shapes, including pear, oval, and conical shapes. The colors vary from whitish to greenish.It is easy to grow and is a popular ingredient, especially in mountainous regions. It is rarely cultivated for commercial purposes and is often cultivated for home consumption. Many households grow them in their vegetable gardens or as green curtains for shade. For this reason, it is common for neighbors to share chate among themselves.Chate is often used as an ingredient in everyday home cooking, and chate aemono is especially easy to prepare, so it is easy to add to your daily cooking repertoire. ## Opportunities and Times of Eating Habits Around autumn, chate is sold at cheap prices at supermarkets and direct sales stores in Kochi Prefecture. When it is in season, many households eat chate dishes such as chate aemono. ## How to Eat If you eat it raw, you can enjoy its crunchy texture. It has a wide range of uses, including aemono, meat stir-fries, and vinegared dishes. New, young fruit can be eaten without peeling. If you want the chate to have a better texture, add a little vinegar when boiling it in water. It goes well with pork, and it is also delicious when cut into slightly thicker pieces and stir-fried with pork or bacon. Taking advantage of the shape of the chate, cut it in half lengthwise, slice it thinly, then make it into a bag shape and add sushi rice with black sesame seeds and pickled ginger to make sushi that looks just like nishikigoi. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Dishes using chate are still eaten throughout the prefecture. As a local dish, it is included in the school lunch menus of elementary and junior high schools in Kochi Prefecture and is very familiar to young people and children. ## Ingredients - Chate: 400g - Vinegar: just a little - tofu: 1／2 - Roasted sesame seeds: 2 tbsp. - Sugar: 2 tsp. - Salt: 1／2 tsp. ## Recipe 1. 1. Drain the tofu. 2. 2. Cut the chate into thin slices and pour boiling water with vinegar over them briefly. 3. 3. Grind the roasted sesame seeds in a mortar, add the drained tofu, grind more, and add the seasonings. 4. 4. Just before eating, squeeze the chate lightly and mix it with the dressing. ## Provider Information provider : “Tosa’s Dining Tables: Mom’s Taste That We Want to Share” (Tosa Traditional Food Research Group) ![Image](Not found)" "# Tsugani-jiru ｜ Our Regional Cuisines **Cuisine Name**: Tsugani-jiru **Region**: Our Regional Cuisines ## Main Lore Areas Shimanto River, Niyodo River, and Monobe River basins ## Main Ingredients Used Tsugani (mitten crab), ryukyu (Indian taro stalk) , eggplant, etc. ## History, Origin, and Related Events ""Tsugani-jiru"" is one of the representative regional cuisines of Kochi prefecture. Tsugani refers to the mitten crabs that live in rivers such as the Shimanto River and Niyodo River. ""Tsugani-jiru"" is a soup made by crushing live crabs in a stone mill or blender to make soup stock. Tsugani are in season around autumn when Japanese knotweed and kudzu flowers begin to bloom. The fishing begins in the basin when the tsugani go downriver to spawn. Tsugani grow from a length of around 10cm to nearly 30cm. In addition to ""Tsugani-jiru,"" there are many other dishes made with tsugani, including ""Tsugani Somen"" which uses the crab shell and the crushed body to make soup stock, and ""Tsugani Meshi"" made by cooking rice with the whole shell. ## Opportunities and Times of Eating Habits Tsugani are in season around autumn. During the spawning season, female crabs are said to be more delicious than male crabs, because they store more nutrients in their body. A fishing ban was enacted in recent years to protect the catch, and the official fishing season is open from August 1st to November 30th. It was often made at home in the past, but tsugani is difficult to obtain and prepare, so it is not as common to make it at home today. ## How to Eat Remove the shell and underside, then crush the tsugani in a stone mill (or blender). Strain the crushed crab in a colander, then place the liquid in a pot with boiling water. Cut the eggplant and ryukyu into an appropriate size, soak in water to remove the bitterness, then add to the ""Tsugani-jiru."" Season with soy sauce and sake to finish. In some reasons, soy sauce is added to remove the cloudiness prior to cooking. If you are concerned about the unique smell of tsugani, try adding additional ingredients such as ginger. Tsugani have large, hairy pincers, so please use caution when handling. Their pincers may come off when placed in boiling water, so place them in the water while still alive, then heat. When doing so, cover the pot and boil slowly to prevent the tsugani from escaping. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Tsugani is a Kochi prefecture specialty, and it can be eaten at local restaurants and tourist facilities when in season. ""Tsugani-jiru"" is often served at local events. Source: Agricultural Products Marketing Strategy Division, Agricultural Promotion Department, Kochi Prefecture / Tosa Traditional Food Study Group ## Ingredients - tsugani crabs: 3 to 4(about 500g) - eggplant: 1 - ryukyu (Indian taro stalk): 1／2 - Water: 5 cups - Soy sauce: 1 1／2 tbsp. - Salt: 1 tsp. - Sake: 2 tbsp. - perilla leaves: 3 ## Recipe 1. 1. Remove the shell and underside from the tsugani, then use a sturdy knife to crush into thin pieces on a cutting board. Once it's adequately crushed, put it in a blender with a bit of water to crush it into finer pieces (use some of the water specified in the ingredients to loosen it up). 2. 2. Place the crushed tsugani in a colander over a large bowl, then rinse and strain with the amount of water specified in the recipe to catch any shell pieces. 3. 3. Pour the strained tsugani juice into a pot, then heat and simmer with the thinly sliced eggplant and ryukyu. 4. 4. When cooked, the crab protein binds together to resemble egg-drop soup. 5. 5. Season with soy sauce, salt, and sake, then serve in bowls topped with shredded perilla leaves. ## Provider Information provider : ""Tosa no shokutaku, tsutaetai, ofukuro no aji, mama no aji"" (Tosa Traditional Food Study Group) ![Image](Not found)" "# Konchin ｜ Our Regional Cuisines **Cuisine Name**: Konchin **Region**: Our Regional Cuisines ## Main Lore Areas Otoyo Town ## Main Ingredients Used Burdock root, flour (all-purpose), egoma ## History, Origin, and Related Events Otoyo is a valley town located in the center of the Shikoku Mountains area. ""Konchin"" is a local Otoyo confection in which ample amounts of flour batter are added to burdock root shavings. It has a simple taste like oyaki (wheel cakes), and is deeply familiar to men and women of all ages as a snack when one is hungry. The unique firmness of the burdock root becomes addictive, and one finds oneself reaching for more.""Konchin"" is made from all-purpose flour, the main ingredient in noodles. The flour that farmers make for home use is called ""jigona,"" which refers to all-purpose flour. All-purpose flour was the staple food in periods when rice was unobtainable, and it is said that ""konchin"" also uses all-purpose flour because of this.Egoma is mixed into the batter of ""konchin,"" but in the past, hemp seeds were used instead of egoma.Additionally, ""konchin"" is a classic item that is dished up in the Sawachi/Sahachi cuisine of Otoyo. ## Opportunities and Times of Eating Habits It is eaten throughout the year, partly because the ingredients are easily obtainable. In recent days it is not eaten everyday as much as it was in the past, but it pervades as a nostalgic snack. ## How to Eat Cut burdock root into short pieces and shave into slivers. Soak in water until the scum comes out. Saute in a frying pan, and season with dashi broth and soy sauce. Gently mix the burdock root with flour, sugar, salt, water and egoma to make the batter. Spread thinly onto a heated frying pan and grill both sides until golden brown to make fragrant ""konchin."" Putting in an ample amount of burdock root makes for a chewier texture. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Recipes for ""konchin"" are available on the Otoyo Town website since it's a special product of the reason. Additionally, ""konchin-making experiences"" are held for tourists. It is taught by the ""Otoyo District Fishing and Agricultural Village Women's Group Research Society,"" which is run by local housewives. One can experience actual household flavors passed down in families. It is also featured on the menus of cooking classes in local middle schools as part of their dietary education; this is an example of projects underway to pass down this cultural legacy. ## Ingredients - Burdock root: 100g - Sugar: 1 tbsp. - Oil: suitable amount - Dashi broth: 1 cup - Salt: 1／2 tsp. - Soy sauce: 2 tsp. - Water: 1 cup - Flour (all-purpose): 150g - Egoma: 1 1／2 tbsp. ## Recipe 1. 1. Cut and shave burdock root into short, thin slivers. Soak in water and remove scum. 2. 2. Heat oil in a frying pan and saute burdock root. Add dashi broth and soy sauce and continue to saute. 3. 3. Add sugar, salt, water and sauteed burdock root to flour and gently mix. Then mix in egoma. 4. 4. Heat oil in a frying pan, scoop the batter with a ladle and spread thinly on the pan. Grill both sides until browned. Let cool and cut into appropriately sized pieces. ## Provider Information provider : ""Tosa no Shokutaku Tsutaetai Ofukuro no Aji Mama no Aji"" (Tosa Traditional Foods Research Society) ![Image](Not found)" "# Imobera Azuki ｜ Our Regional Cuisines **Cuisine Name**: Imobera Azuki **Region**: Our Regional Cuisines ## Main Lore Areas Ino-machi ## Main Ingredients Used Imobera, azuki beans ## History, Origin, and Related Events Known for being the production area of Tosa washi paper, Ino-machi is located in the central part of the prefecture. In this area, people have since long ago called dried sweet potatoes, cherished as the taste of winter, “hera.” After thoroughly boiling whole sweet potatoes for many hours, they are hung up to dry as-is, and once the outsides have begun to dry, they are sliced into rounds and dried again; the finished product is called “yudebera” or “nibera.” “Imobera azuki” is a confection local to Ino-machi, in which yudebera and azuki beans are boiled with sugar. It is distinct for its sticky texture and fluffy, unsophisticated sweetness.In areas outside of Ino-machi, yudebera are commonly called “higashiyama.” Higashiyama may be eaten as-is or slightly toasted for an even more superb taste. Higashiyama’s moist texture and rich sweetness make it popular as a prefectural product. “Imobera azuki” is a name limited to Ino-machi, but it is also deeply familiar to the people of Kochi Prefecture. ## Opportunities and Times of Eating Habits In the past, sweet potatoes were a supplemental food to rice and wheat, and made into dried sweet potatoes. Since dried sweet potatoes last for a long time, they have since long ago been eaten throughout the year as preserved foods. The night before going to do farm work, people would soak yudebera in a pot filled with water, which would absorb the water content to its core and be softened the next morning. This became a snack or lunch eaten during a break in farm work.Sugar is added when making “imobera azuki,” but in the past when sugar was scarce, muscovado was used. Because of that, it was a different color from the “imobera azuki” of today, and it is said that it appeared completely black. ## How to Eat Wash the yudebera well and soak in water. Boil the azuki beans in water, strain and dispose of the water, removing the scum, and simmer on low heat. At this time, take care that the beans don’t fall apart while cooking. Heat the yudebera without removing it from the water, let it cook thoroughly until it softens, and slightly mash it. Add the azuki beans to the mashed yudebera, briefly boil and add salt and sugar to finish.Each household’s preference tends to come out in the amount of sugar used, but if making it to be eaten as a snack, it can be enjoyed with a generous amount of sugar added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Opportunities to make it at home have now dwindled, but one can buy it at supermarkets and direct sales points. ## Ingredients - Yudebera: 300g - Azuki (boiled): 150g - Sugar: 130g - Salt: a little ## Recipe 1. 1. Wash the yudebera well and soak in water with a pinch of salt for 4-5 hours. 2. 2. Boil the azuki beans from scratch, then strain and discard water and scum. Simmer well on low heat, taking care that the beans don’t split. 3. 3. Heat 1 without removing it from the water, and boil until it softens. Mash until it’s a little pulpy. 4. 4. Add half the sugar to the mashed sweet potatoes, then add the azuki. Boil briefly, add the remaining sugar, and cook it so it doesn’t harden too much. ## Provider Information provider : “Oishii Fudo Kochi Taberu koto wa Manabu koto” (Kochi Prefecture) ![Image](Not found)" "# Hachiku to Endo no Nimono(Henon Bamboo and Green Pea Stew) ｜ Our Regional Cuisines **Cuisine Name**: Hachiku to Endo no Nimono(Henon Bamboo and Green Pea Stew) **Region**: Our Regional Cuisines ## Main Lore Areas All regions in Kōchi prefecture ## Main Ingredients Used Henon bamboo, green peas ## History, Origin, and Related Events Bamboo shoots are often eaten in Kōchi prefecture. mōsō bamboo is in season at the beginning of spring, followed by Henon bamboo, and madaké bamboo. Square bamboo is a local specialty of Nankoku City that is harvested in the fall. Azouno district in Kōchi City is known for its local specialty of bamboo shoots that include various cultivars, including mōsō bamboo, golden bamboo, madaké bamboo, and square bamboo.As with bamboo, there are also a great variety of bamboo shoot dishes: there is “aradaki”, offcuts from skipjack tuna cooked with bamboo shoots; the bamboo shoot packed “bamboo shoot sushi”; bamboo shoots topped with vinegared miso or pepper tree bud dressing; and a great number of other dishes born from the crops of each region being mixed together.Awadake and pea stew"" is a popular bamboo shoot dish in Kochi Prefecture. The bamboo shoots are long and thin with reddish-purplish skin. The combination of seasonal ingredients is a dish that is very seasonal, as the peas also begin to bear fruit around May, when the bamboo shoots begin to appear on the market after the moso bamboo. ## Opportunities and Times of Eating Habits After moso bamboo is available around spring, Awantake bamboo is marketed around May and June.“Green peas”, also called wild peas, are said to have been eaten since the Nara period (710-794 CE). In the past many farmers cultivated green peas which they harvested in the springtime, and would eat in dishes like peas and rice. The peas also froze well, so they could be had all year round.When bamboo season comes around, dishes using Henon bamboo shoots appear more frequently on the common household table. Henon bamboo and green pea stew is one of the dishes among them. In the past the stew was often used as a small side dish in bento boxes, and many of the older generation carry a nostalgia towards it. ## How to Eat Peeled Henon bamboo shoots are boiled and cut into bite-sized pieces. The shoots are simmered in a dashi stock made with dried sardines or kombu kelp, dried bonito flakes, and other seasonings, after which the shelled green peas are added in. The flavor is adjusted with additions of sugar, mirin cooking wine, or soy sauce; once sufficiently stewed, the dish is ready.When preparing the bamboo shoots for boiling, a vertical incision should be made to peel off the skin, then the shoots submerged in a large pot with plenty of water. Add in a fistful of rice bran and a few chili peppers, boil for an hour, then leave it all to cool. Any unused bamboo shoots can be placed in cold and saved in the fridge for 2~3 days, allowing you to use them for other dishes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now, Henon bamboo and green pea stew is eaten regularly in homes. It can also be found on school lunch menus in Kōchi prefecture as well as in restaurants. ## Ingredients - Henon bamboo shoots: 300g - Green peas: 70g - dashi stock: 1 1／2 cup - [A] sugar: 2 tbsp - [A] soy sauce: 1 1／2tbsp - salt: 1／2 tsp - mirin cooking wine: 1tbsp ## Recipe 1. 1. Peel the bamboo shoots and boil, then cut into rounds 2. 2. Add the bamboo shoots to the dashi stock, bring to a boil then add the seasoning. Add the peas and simmer over a medium flame. ## Provider Information provider : Tosa's Table - let's tell the Taste of Mother's Home - Mama's Taste (Tosa Traditional Food Research Society) ![Image](Not found)" "# Taimo no Korobashi ｜ Our Regional Cuisines **Cuisine Name**: Taimo no Korobashi **Region**: Our Regional Cuisines ## Main Lore Areas All areas within the prefecture ## Main Ingredients Used Taimo (taro), white sesame seeds ## History, Origin, and Related Events In Kochi Prefecture, taro is called taimo and has been eaten since long ago as a valuable source of nutrients that ranks second to rice. It does not lack sweetness and has a soft and flaky texture. It also has a unique viscosity. Large ones were made into ""taimo rice;"" it is said that this was a way to bulk up meals during the war when rice was difficult to obtain. Smaller ones were used as an ingredient in miso soup, candied mash, and stews. ""Zuiki,"" their dried stems, were harvested before the harsh winter came, peeled, dried and stored as a preserved food in people's homes.Sakawa Town, located in the mid-western part of the prefecture, flourished as the castle town of chief retainer Fukao of the Tosa Domain; even now sake breweries, sake storehouses, and old merchant houses are still part of the charming townscape. This area had similar taimo-eating customs as other areas; however, ""taimo no korobashi"" is a local food unique to this area. This is a dish that uses taimo and resembles ""nikkorogashi"" (root vegetables boiled in broth). It is distinct in that soy sauce and sugar are used to give it a salty-sweet flavor, with sesame sprinkled on as a finishing touch. It is said that it was named ""korobashi"" since the taimo is tossed (""korobasu"") with sesame. Since the preparations take time, it is said that this was a dish made when there was time to spare. ## Opportunities and Times of Eating Habits It is eaten from from fall to winter, when taimo are in season. In the past, it was also made as a snack for children.Since the taro corm multiplies into the taro cormel, and again into the taro cormlet, it is known as a symbol of the perpetuation of one's descendants. The auspicious ""taimo no kinton"" (sweetened mashed taimo) is also added to the ""sawachi ryori"" (large dish with local specialties) served at important family ceremonies. ## How to Eat Cooking it begins with removing the skin from the taimo: boil the taimo, strain and then peel it. In a pot full of water, add the taimo, soy sauce, and sugar. Boil thoroughly until the broth evaporates. Boil it down even further once the broth evaporates, dress with toasted white sesame seeds, and enjoy. In other areas, it is also eaten as dengaku, where the boiled taimo is skewered and brushed with miso, as well as cooked in hot pots with Japanese mitten crab. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)You can buy taimo in the supermarkets and direct sales points of special production areas typified by Sakawa Town. ## Ingredients - Taro cormel: 600g - Sugar: 3 Tbsp - Soy sauce: 4 Tbsp - Mirin: 2 Tbsp - White sesame seeds: 3 Tbsp - Dashi broth: suitable amount - Yuzu peel: a little ## Recipe 1. 1. Put the unpeeled taro cormel in hot water and boil for 3-5min; strain and push the insides of the taro cormel out by pinching the skin. 2. 2. Put the peeled taro cormel into a pot, add dashi broth and seasoning to just cover the taro cormel and boil. Once boiling, set heat to low and simmer until the broth evaporates. Jiggle the pot to give it luster. 3. 3. Transfer to a flat dish, cool by fanning it, and toss with fragrantly toasted white sesame seeds. 4. 4. Transfer to bowl and sprinkle with thinly sliced yuzu peel. ## Provider Information provider : ""Tosa no Shokutaku Tsutaetai Ofukuro no Aji Mama no Aji"" (Tosa Traditional Foods Research Society) ![Image](Not found)" "# Kure no nimono ｜ Our Regional Cuisines **Cuisine Name**: Kure no nimono **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Whale, kirikonbu, radish, carrot, konbu, konnyaku, etc. ## History, Origin, and Related Events The local dish eaten at New Year's Eve in Kochi Prefecture is ""Kureno-ni-nimono"" (simmered dishes at the end of the year), which contains whale meat. This dish was eaten with the wish that by eating something as large as a whale, one would ""become a big fish. In the days when whales were readily available, it was a common sight to see them lined up at fish shops as New Year's Eve approached. In the mountainous areas, dried whale called ""koro"" was an indispensable ingredient.The port city of Muroto was responsible for Kochi's whale eating culture. Whales cross Tosa Bay as they migrate north and south across the Pacific Ocean. Fishing groups called ""Kujigumi"" whaled whales at that time of year. Tosa Bay is also known as the birthplace of Tosa whaling, and whaling is said to have begun in the early Edo period. Whaling in Tosa Bay continued for more than 300 years until 1936. Even today, Tosa Bay is a migratory course for whales, and whale watching and other whale watching activities are conducted there. ## Opportunities and Times of Eating Habits The ""Kureno-ni-nimono"" (simmered dishes at the end of the year) is also known as a good luck charm, and the custom of eating simmered whale dishes on New Year's Eve has been handed down to this day.Whale dishes were also eaten on a daily basis in areas where whaling was practiced. ## How to Eat Whale has a lot of lean meat, and its belly and tongue are also treated as delicacies, so there are few parts that go to waste. Not only boiled, but also half-thawed sashimi is eaten, giving it a crispy texture. There is a wide range of variations, such as the standard ""fried tatsuta"" and ""hari-hari-nabe"" cooked with potherb mustard. In Echi-cho, there is a traditional way of eating it boiled together with Ohirakabu, a traditional vegetable.When making the stew, the whale is first boiled in a pot. At this time, take off the scum as often as possible. If the meat is simmered too long, it will become tough, so it should be removed when the time is right. Add soy sauce, mirin, and sugar to the whale stock, season to taste, and simmer again with the pre-boiled daikon radish, carrots, and konnyaku. When the vegetables are cooked, add whale meat and kelp to finish. ## Efforts for Preservation and Succession After Japan stopped commercial whaling in 1988, whale meat became hard to obtain. With that, the whale eating culture has been disappearing, but restaurants and tourist facilities in Muroto City are still serving whale dishes. With the resumption of commercial whaling, whale meat is now available in small quantities in the fresh fish section of supermarkets. A project to revive traditional vegetables native to Tosa is underway, and the traditional vegetable ""Ushioena"" (a species of potherb mustard), which is indispensable for ""Haribari-nabe"" (Haribari hot pot), has been revived. ## Ingredients - whale (Cetacea spp.): 200g - Daikon radish: Half a daikon (500g) - carrot: 1 carrot (100g) - 1 burdock root: 1 or 2 (100g) - taro: 3-4 pieces (200g) - konnyaku: 1 chop (250g) - kelp thread: 20g (1.5 oz) - Niboshi (if there are too many whales, it is unnecessary): - Water: 4 cups - soy sauce: 1／3 cup - sugar: 4 tbsp. - sake: 2 tbsp. ## Recipe 1. 1. Remove the skin of radish, carrot and taro and cut them into desired shapes. Wash burdock root with a scrubbing brush, slice diagonally and soak in water. Cut konnyaku into 1cm-thick reins (tazuna). 2. 2. Cut thin slices of whale into bite-sized pieces, boil in water, and carefully scoop out and discard the scum. 3. 3. When the scum is gone, add the chopped vegetables and konnyaku, dried fish and kelp, and simmer. 4. 4. Add soy sauce, sugar and sake to taste. ## Provider Information provider : ""Tosa no shokutaku, tsutaeru momma no aji"" (Tosa Traditional Food Study Group) ![Image](Not found)" "# Tohu no umezu zuke ｜ Our Regional Cuisines **Cuisine Name**: Tohu no umezu zuke **Region**: Our Regional Cuisines ## Main Lore Areas Tsunoyama area ## Main Ingredients Used Tofu, ume vinegar ## History, Origin, and Related Events Tofu was first eaten in Japan in the late Heian period (794-1185). It is said to have been introduced from China.In Kochi Prefecture, tofu was introduced by Park, who was brought back by Chosokabe Motochika, a feudal lord of Tosa Province, when he went to Korea. It is said that Yamauchi Kazutoyo, lord of the Tosa domain, also recommended the monopoly of tofu in Karajinmachi. At that time, tofu was made using the ""nama-shibori"" method, in which the juice of soaked and ground soybeans (kure) was squeezed out of a cloth bag, boiled, and then nigari (bittern) was added to coagulate the juice. Tofu was a delicacy served at Shinto rituals and New Year's celebrations, and it was not uncommon for families to make their own tofu.Tofu with ume (plum) vinegar is a local dish handed down in the Tsunoyama area. Tofu produced in this area is characterized by its toughness. Tofu with ume plum vinegar"" is made by marinating firm tofu in ume plum vinegar, and has been made as a preserved food. It was also sold at a high price as a luxury food.The red appearance stained with ume vinegar is brilliant. It is high in salt and has a strong flavor. ## Opportunities and Times of Eating Habits It developed and spread as a reserve food and preserved food in mountainous regions. It is still made and eaten at home. It is often made for private consumption and is not widely distributed. ## How to Eat Tofu with pickled ume plum vinegar is characterized by its refreshing sourness and sticky texture.Drain the firm tofu well and grill it over a charcoal fire repeatedly, turning it upside down. After the tofu has cooled, marinate it in ume (plum) vinegar for one week to ten days. Because of its high salt content, it is best to cut it into thin slices when eating it, and it is also a perfect accompaniment to alcoholic beverages.When grilling, be careful not to burn the surface. If the surface is burnt, the finished product will turn black, and even if it is marinated in ume vinegar, it will not turn a bright pink color. Also, if you try to remove the moisture from the surface by microwaving, it will become crispy and not tasty. ## Efforts for Preservation and Succession Local volunteers in the Tsunoyama area are promoting the cheese by naming it ""Tsunoyama Cheese"" to give it a cheese-like texture and make it more approachable to young people. ## Ingredients - tofu: 1 piece - Ume vinegar: 5 cups ## Recipe 1. 1. Cut cotton (momen) tofu into 1／4-thick slices, lay a cotton cloth on a piece of newspaper (kitchen paper), place the tofu on the cloth, then the cloth, then the newspaper (kitchen paper), and repeat the process, placing a weight on a cutting board, and leave to drain for 1 to 2 hours. 2. 2. Grill the tofu on both sides over charcoal. Grill the tofu on both sides over charcoal, turning it upside down repeatedly so that the surface becomes golden brown. 3. 3. Marinate 2 in ume vinegar for 1 week to 10 days. ## Provider Information provider : ""Delicious Fudo Kochi: Eating is Learning"" (Kochi Prefecture) ![Image](Not found)" "# Kirazumochi ｜ Our Regional Cuisines **Cuisine Name**: Kirazumochi **Region**: Our Regional Cuisines ## Main Lore Areas Ogawa District, Sagawa Town ## Main Ingredients Used Okara (bean curd), glutinous rice, azuki beans ## History, Origin, and Related Events Okara, a byproduct of tofu production, is eaten in many parts of Japan and is called variously ""Unohana"", ""Kirazu"", ""Kara"", ""Kasu"", and ""Otama"". The name ""kirizushi"" is derived from ""kirizushi,"" which means that it does not need to be cut with a knife when cooking. Also, dishes using ""kirizushi"" were served at wedding celebrations as a good luck charm, with the hope of ""never breaking the marriage bond"".Kirazu mochi is a local sweet made from this bean curd. Kirazu mochi is a rice cake made of glutinous rice and kirazu mixed with sweet red bean paste, and is only found in the Ogawa area in the western part of Sagawa.In the old days, it was customary to make tofu before New Year's, and each family would ask a contracted soybean grinder to grind a square of soybeans for them. Making tofu produces okara (bean curd). This bean curd was made into ""kirazu-mochi"" and eaten at New Year's, just like tofu.In Kochi Prefecture, sweetened and roasted okara has been a common side dish for a long time, including ""tai no tama-mushi"" (sea bream steamed in soy sauce), which is made by stuffing seasoned okara into the back of open sea bream and steaming it; ""tama-zushi"" (sushi ball with sardines in vinegar), which is made by rolling okara into round balls and placing them on top; and ""kibinago no hokaburi"" (yellowtail roe wrapped with kibinago), which is made by rolling okara with kibinago. and ""Kibinago no Hookaburi,"" which is made by wrapping okara with kibinago (dried yellowtail). ## Opportunities and Times of Eating Habits It was made and eaten with tofu before New Year's Day. In the old days, glutinous rice was expensive, so kirizumochi was mixed with glutinous rice to increase the bulk, but now it has taken root in the region as a local sweet. Kirazu mochi is popular among men and women of all ages for its mild sweetness and nostalgic flavor. ## How to Eat Soak glutinous rice in water, drain and steam. Lightly steam the kirizushi separately from the glutinous rice. After pounding the glutinous rice, add kirizushi, salt, and sugar, and pound again. The rice cake can be kept soft for about 2 days.The rice cake can be eaten while still soft for up to two days. ## Efforts for Preservation and Succession It is sold at side dish shops and direct sales stores in the town of Sagawa.During New Year's events, ""kirazu mochi"" is made and served mainly by women's groups active in the community. ## Ingredients - Okara (bean curd): 1kg - Glutinous rice: 1kg - Salt: 30g - Sugar: 500g - Azuki bean jam: 80 pieces - soybean flour: as needed ## Recipe 1. 1. Drain and steam glutinous rice that has been soaked in water for at least 2 hours. 2. 2. Lightly steam okara separately from rice. 3. 3. Pound the steamed glutinous rice and when it is clean, add okara, salt and sugar and pound some more. 4. 4. Transfer the rice cake to a bowl, dip your hands in water, tear into pieces, add bean jam, roll into a ball, and sprinkle with soybean flour. ## Provider Information provider : ""Delicious Fudo Kochi: Eating is Learning"" (Kochi Prefecture) ![Image](Not found)" "# Koushimeshi ｜ Our Regional Cuisines **Cuisine Name**: Koushimeshi **Region**: Our Regional Cuisines ## Main Lore Areas Otsuki Town ## Main Ingredients Used iwanori (seaweed), rice, takuan (pickled radish), chirimenjako (dried young sardines) ## History, Origin, and Related Events Otsuki Town is a seaside town located in the southwestern part of the prefecture. In the town, agriculture such as rice cultivation, leaf tobacco cultivation, and horticulture are practiced, and fishing is practiced in the coastal area that forms a rias coastline. In one part of the town, there is a tuna aquaculture industry. The production of tuna is one of the highest in Japan.Koshi-meshi"" is a dish that the people of Otsuki eat on New Year's Eve. Koshimeshi"" is rice cooked with chirimenjako (dried baby sardines) and finely chopped fish, and is said to have started as ""koshimeshi"" and gradually changed to ""koshimeshi. An indispensable part of koshimeshi is iwanori, which is mixed into the rice as a finishing touch. Iwanori is called ""menori"" in this region. During the cold winter months, people dip themselves chest-deep in the sea to gather menori. Although the menori pickers wear ""yanza,"" a cotton garment made of stitching, it is still cold in the frigid sea.In the port city of Sukumo, menori is also used to make a rice dish. This dish is called ""momoburi,"" and consists of cooked daikon radish, burdock root, carrots, and other ingredients mixed with rice and topped with lightly roasted menori. The word ""moburi"" is derived from ""to smear. ## Opportunities and Times of Eating Habits Koshimeshi is eaten during the New Year's Eve holiday season, using menori seaweed, which is in season in winter.In Otsuki Town, koshimeshi rice was a staple of the New Year's Eve celebration, and until a decade ago, there was almost no custom of eating soba noodles on New Year's Eve.In recent years, menori has become hard to find, and some households use mominori instead. ## How to Eat Chop takuan into small pieces and lightly roast menori. Mix rice with dried baby sardines, soy sauce, and sugar, and let sit until the ingredients are well blended. When the rice has cooled to human skin, mix in the takuan and nori. The subtle sweetness of the takuan and sugar is a characteristic of this dish.Bonito flakes may be used in place of chirimenjako (dried young sardines). If you want to add color to the dish, add fish cake or other ingredients.After chopping takuan, squeeze it out with a dish towel before mixing it with rice. ## Efforts for Preservation and Succession The dish is served at tourist facilities and restaurants, as well as at school lunches in local elementary schools, and is still passed down as a part of the local food culture. ## Ingredients - rock seaweed: 1 or 2 sheets - Rice(5gou): 750g - pickled daikon radish: 1／3 daikon radish - dried baby sardines: 100g - light soy sauce: 2 tbsp - sugar: 1 tbsp ## Recipe 1. 1. Wash rice, drain in a colander, and let stand for 30 minutes before cooking. 2. 2. Cut takuan into 1 cm strips and wring out the strips with a cloth. 3. 3. Grill the iwanori seaweed to a nice color. 4. 4. Mix the rice with the dried baby sardines, soy sauce, and sugar, and let cool slightly. 5. 5. When the rice has cooled to human skin, add takuan (radish) and nori (seaweed). ## Provider Information provider : ""Delicious Fudo Kochi: Eating is Learning"" (Kochi Prefecture) ![Image](Not found)" "# Himeichi to mikan no karashini ｜ Our Regional Cuisines **Cuisine Name**: Himeichi to mikan no karashini **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Himeichi, mandarin oranges (or yuzu or butsubikan) peels, chili peppers, etc. ## History, Origin, and Related Events Himeichi is a small fish caught in small bottom trawls in Tosa Bay. Its official name is Hourai goatfish. Because of its low price, it is often used as a substitute for Thai fish. It is called ""asunaru"" or ""asunaro"" depending on the region because it means ""let's be a sea bream tomorrow.Himeichi's white flesh has a refined taste without any peculiarities. It is therefore used in a wide variety of dishes, such as grilled, dried, and sashimi. The smaller ones, in particular, are often cooked together with mandarin oranges in a ""spicy stew. ## Opportunities and Times of Eating Habits Himeichi is in season from fall to winter. It is sometimes used as a substitute for Thai for special occasions.The head and bones of himeichi can also be eaten, so in the past when it was inexpensive to procure, ""spicy stew"" was often eaten instead of preservative food. It was not uncommon for the himeichi sold by hawkers to be old, and in such cases, the fish was cooked over a brazier for several days. Because it can be preserved well, it is made in large quantities at the end of the year, as people say, ""The end of the year will not come without spicy stew. It was also a standard side dish for lunch boxes.Nowadays, the opportunity to cook himeichi at home is decreasing due to the need to cook it for a long time and the difficulty of obtaining fresh himeichi. ## How to Eat Remove the scales and guts from the himeichi, and cook over low heat with hot pepper seeds. Add the peel of mandarin oranges that have been boiled, chopped, and soaked overnight, and seasonings. Simmer over low heat until all the liquid is absorbed. The refreshing aroma of citrus fruits and the tangy flavor of hot pepper accentuate the taste. It is said that simmering with hot sauce softens the bones of himeichi.Each family has its own recipe, such as cooking the fish without removing the guts, and each family has its own taste. The individuality of the recipe also manifests itself in regional differences. In the Kagami region, citrus fruits such as butsudan are used. In the Tosa-Yamada region, ryukyu (the leafstalk part of hasuimo) is sometimes added. The fibers of the leafstalks become mellow and give the dish a different texture than before. In the Kera region, half the amount of yuzu and leafy green chili peppers are used for himeichi. ## Efforts for Preservation and Succession It is sold at supermarkets in the side dish section. ## Ingredients - Himeichi: 500g - soy sauce: 4 tbsp. - vinegar: 2 tbsp. - sugar: 4 tbsp. - red pepper: 2 pcs. - sake: 2 tbsp. - Yuzu peel: 1 piece ## Recipe 1. 1. Remove the scales and guts from the himeichi and place them in a pot with enough water, vinegar, and seeded chili peppers to cover them. 2. 2. When the bones become tender, add the chopped yuzu peel and seasonings. 3. 3. When the liquid is reduced, grind the bones and meat finely in a mortar while still hot. ## Provider Information provider : Tosa Traditional Food Study Group ![Image](Not found)" "# Stir-fried stalks of sweet potatoes ｜ Our Regional Cuisines **Cuisine Name**: Stir-fried stalks of sweet potatoes **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Sweet potato stalk, tempura (Satsuma-age) ## History, Origin, and Related Events In Kochi Prefecture, there is a food culture of eating sweet potatoes and pumpkin stems. The stem is the ""petiole"" that connects the leaves to the stem. When you say ""Imo no kuki (potato stem)"" dish, it is generally made with sweet potato stems. The climate of Kochi Prefecture has a lot to do with the fact that the locals started eating stems. Due to the hot and humid climate of Kochi Prefecture, the stems of sweet potatoes and pumpkins flourish in the fields during the summer months. Farmers used the stems for food, and it has spread as a wisdom of living. Nowadays, it is readily available at supermarkets in urban areas and is eaten by ordinary households, but reportedly this is a trend that began to emerge after the migration of people from rural areas to the cities. Farming housewives used to peel the stems of sweet potatoes and sell them at the Sunday market. The stems were important for the family's finances, as they generated additional income from them. Because of the vestiges of this, there is still a common phrase among the elderly, ""Come on, let's peel off Imo no kuki (sweet potato stems)"" after spending money. ## Opportunities and Times of Eating Habits Stems of sweet potatoes were eaten during the off-season when summer vegetables were hard to find. During the war, sweet potato stems were eaten as a snack.The custom of eating the stems, which is unique to Kochi Prefecture, has been handed down to this day and is a familiar dish in many households. Prepared stalks are also sold to the general public for easy home cooking. ## How to Eat The stems are characterized by their crunchy texture. The texture and flavor of the stems differ depending on the vegetable, such as sweet potatoes and pumpkins, but they are all used in stir-fries, stews, tofu paste, and other dishes. Because they are colorful, they also go well with gomokuzushi (five-stringed sushi).In the case of sweet potatoes, the soft part of the branching end of the vine-like stem is eaten.Peel the stem of the sweet potato and boil it. Saute the pre-boiled sweet potato stems in a pot. After lightly sauteing, boil them in soup stock and add seasonings such as sugar and soy sauce. Finish by garnishing with a small red pepper cut into small pieces.Tempura (in Kochi Prefecture, tempura is deep-fried fish paste called satsuma-age) is often added to this dish. ## Efforts for Preservation and Succession Tempura is still eaten on a daily basis. Some stems sold at supermarkets and direct sales outlets are pre-boiled and ready to be cooked. ## Ingredients - Sweet potato stems: 400g (pre-cooked) - oil: 1 tbsp. - soup stock: 2／3 cup - sugar: 2 tbsp. - soy sauce: 2 tbsp. - red pepper: 1 ## Recipe 1. 1. Cut the prepared sweet potato stems into 4 cm pieces. 2. 2. Heat oil in a pan, add 1, saute lightly, cook in broth and add seasonings. 3. 3. Finish by adding red pepper cut into small pieces. ## Provider Information provider : ""Tosa no shokutaku, tsutaeru momma no aji"" (Tosa Traditional Food Study Group) ![Image](Not found)" "# Bonito tataki ｜ Our Regional Cuisines **Cuisine Name**: Bonito tataki **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Bonito,garlic,condiments such as onions and green onions ## History, Origin, and Related Events Bonito, the prefectural fish of Kochi, is a common foodstuff eaten on a daily basis. “Bonito tataki "" was a fisherman's meal on board a boat, and was later introduced to the public. At a time when preservation techniques were not available, a method of “tataki” had been developed as a way of eating less fresh bonito on board. “Bonito tataki” reduces the fishy smell of bonito. The word ""tataki"" means ""tataku (“beat” in Japanese) as the name implies. It is said to have originated in the cooking process, where it was tapped with salt or sauce to blend the flavors. Nowadays, “Bonito tataki” is a nationwide menu, but in Kochi Prefecture, the particulars and recipes vary slightly by region and community. In Kochi Prefecture, where tataki cuisine is popular, foodstuffs other than bonito fish are also eaten as tataki, such as moray eels and other fish, meat, shiitake mushrooms, pumpkins and eggplants, depending on the region. In the case of vegetables, tataki are boiled or fried and served with sauce or condiments on top. They also offer vegetables and fish tataki, which combine seasonal fish and vegetables, such as horse mackerel and eggplant. ## Opportunities and Times of Eating Habits With the exception of one season in winter, bonito is eaten all year round, but the fatty autumn bonito is considered the best for tataki.The first bonito of early summer, which is caught during the season of fresh green leaves, is also considered delicious and is very popular.It has taken root as a food custom throughout the prefecture, and is a staple of ""sahabachi cuisine,"" an indispensable part of weddings, funerals, and Shinto rituals. ## How to Eat The bonito is cut into three pieces, and the meat is cut into two parts, the back and belly, and placed on a grill and brazed vigorously. The tough skin of the bonito becomes easier to eat and richer in flavor when it is roasted over a fire. Because it is cooked, it also preserves the fish to a certain extent. It is said to be best to roast it over straw to bring out its flavor, but in most households, it is roasted over a gas flame.Once grilled, the bonito is made into thick slices of sashimi. The sashimi is placed on a cutting board, sprinkled with salt, and lightly tapped. This ""tataki"" process is said to be the origin of the word ""tataki. After tataki with salt, sprinkle a sauce made of yuzu vinegar and soy sauce over the fish and place it on a tataki plate.Sprinkle with thin slices of garlic, and if desired, sprinkle with thinly sliced green onion or tamanegi.The method of preparing bonito tataki differs slightly from region to region, and there are as many varieties as there are households and restaurants. ## Efforts for Preservation and Succession The fish is available not only in Kochi Prefecture, but also at various restaurants such as izakaya (Japanese style pubs) and direct sales outlets.Fresh fish stores also sell ""bonito tataki"". There are also many dishes using bonito tataki in Kochi Prefecture, such as ""Tosa-maki,"" sushi wrapped in bonito tataki. ## Ingredients - Fillet of bonito: 300g - salt: 1／2 tsp. - Yuzu Vinegar: 1 tbsp. - soy sauce: 3 tbsp. - green onion: 1 stick (20g) - onion: a pinch - garlic: 4-5 grains ## Recipe 1. 1. Cut the fish into 3 pieces, cut the meat into back (on-bushi) and belly (men-bushi) pieces, place on a grill (or put on a fish skewer), hold over a flame and grill on 3 sides. 2. 2. Cut into thick slices. 3. 3. On a cutting board, sprinkle salt, pound, then sprinkle with half of the yuzu vinegar and soy sauce, pound lightly, and place on a plate. 4. 4. Sprinkle thin slices of garlic over the bonito, and sprinkle with small pieces of spring onion and thin slices of onion, if desired. Drizzle with remaining soy sauce and vinegar. ## Provider Information provider : ""Tosa no Shokutaku,"" ""Tosa no Shokutaku,"" (The Tosa Traditional Food Study Group) ![Image](Not found)" "# Guruni ｜ Our Regional Cuisines **Cuisine Name**: Guruni **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Radish, carrot, taro, fried tofu, konjac, etc. ## History, Origin, and Related Events “Guruni” is a simmered dish made mainly of winter root vegetables such as daikons, carrots and taros. These are all vegetables that are easy to obtain in the prefecture. The word ""guru"" means ""company"" or ""everyone"" in the Tosa (Kochi) dialect, and is said to have originated from the simmering of various ingredients together. At a time when it was more difficult to procure food than it is today, a large quantity of guruni was made from vegetables that were available and eaten by reheating them over and over again. Originally, six ingredients were used to represent six kanji characters of the Buddhist invocation, “Namu Amidabutsu”. Today, a variety of foodstuffs are used. It is called ""Oguru"" in the Noichi area of Konan City. In Tosa City, when there are nine ingredients to be simmered, it is called “Itokoni”. The ingredients that are similar in genre, such as daikon, carrot, and burdock, or taro, konnyaku, and tofu, are likened to ""itoko (cousins)"". When three similar ingredients ""itoko (cousins)"" are there, it is called ""Itokoni"". Some of the customs, such as cutting the ingredients into squares and adding taros, have also been handed down today. ## Opportunities and Times of Eating Habits Guruni"", which warms the body, has been eaten in various regions as a side dish in cold winter. ## How to Eat Dice root vegetables such as radish, carrot and taro. Boil the cut vegetables in a large pot of boiling soup stock with dashi and jako, and season with soy sauce to taste. It is lightly seasoned and has a simple, old-fashioned flavor. As the vegetables are simmered over and over again, the ingredients soak up the flavor and become tasty, so it has taken root locally as a stockpile vegetable that can be made in large quantities at one time.In some areas, it is seasoned with miso (soybean paste). ## Efforts for Preservation and Succession Originally a winter dish, many households cook it regardless of the season because the ingredients are easy to prepare. Since there are no rules for cooking except for the inclusion of sweet potatoes, the ingredients and unique seasoning have been handed down from household to household. It is also served in school lunches and at restaurants in Kochi Prefecture. ## Ingredients - Daikon radish: 300g - taro: 140g - carrot: 80g - burdock root: 80g - konnyaku: 1／2 of a pound of tofu - deep-fried tofu: 1 piece (or 2 pieces of deep-fried tofu) - Dashi broth (soup stock): 2 cups - light soy sauce: 2 tbsp. - sugar: 2 tsp. ## Recipe 1. 1. Cut all ingredients except taro into 2 cm cubes. Peel and boil the taro to remove the tartaric acid, and cut into cubes slightly larger than the other ingredients. 2. 2. Add ingredients to broth, season with seasonings, and simmer over low heat. ## Provider Information provider : Tosa Traditional Food Study Group ![Image](Not found)" "# Vinegared Ryukyu ｜ Our Regional Cuisines **Cuisine Name**: Vinegared Ryukyu **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Ryukyu (Hasuimo (a member of the taro family) stalk),marlin tuna or hairtail, yuzu vinegar, sesame seeds, etc. ## History, Origin, and Related Events In Kochi Prefecture, the petiole part of the leaf and stem of the Hasuimo (a member of the taro family) is called “Ryukyu”, a vegetable that has been eaten as an ingredient in daily life for many years. “Ryukyu” is characterized by its bright green color and unique crispy texture. It is said that the name came from Okinawa (Ryukyu), but it is not certain. “Vinegared Ryukyu” is one of the most popular summer dishes in Kochi Prefecture, and is still popular with the locals. ## Opportunities and Times of Eating Habits The open-air variety is harvested from summer to autumn (when combined with the greenhouse variety, it is grown all year round).Ryukyu grows in shady areas. It can be harvested many times in a season, and because it grows every year, it is said that most farmers grow ryukyus. When ryukyu is available in the market, it is the season for swordfish and citrus fruits, and a vinegared dish is made with swordfish and citrus fruits. Outside of Kochi Prefecture, Ryukyu is also eaten in Southeast Asia, where the climate is warmer. ## How to Eat Ryukyu is eaten in a variety of ways, such as stir-fried or as an ingredient in ""inaka-zushi"" (country-style sushi), as well as in vinegared dishes. In addition to being eaten raw, it is sometimes frozen and kept on hand as a preserved food.The peeled and peeled ryukyu is soaked in water, salted, and mixed with fish such as swordfish or nairage (swordfish tuna) soaked in yuzu vinegar, ginger, and sesame seeds.Myoga (myoga) or fresh ginger can be added for a refreshing flavor. In addition to yuzu vinegar, citrus fruits such as buchu kan are sometimes used. In some regions, fish such as ayu (sweetfish) is used, but people in coastal areas say that ""swordfish goes well with ryukyu,"" and there are different preferences in each region.When salting the fish, it becomes itchy, so it is best to put it in a plastic bag and wring it out. ## Efforts for Preservation and Succession In addition to being made at home, ryukyu can be found on school lunch menus and in restaurants in Kochi Prefecture. Ryukyu is also sold at supermarkets, direct sales stands, and roadside stations in a variety of forms, not only as a raw food ingredient, but also as a pre-processed food and side dish. ## Ingredients - Ryukyu: 400g - salt: 1 tsp. - Swordfish (or nairage): 100g - salt: 1 tsp. - Yuzu vinegar (or Bubukan): 2 tbsp. - ginger: a pinch - A] Sugar: 1 tbsp. - A] soy sauce: 1／2 tsp. - shiso leaves: 3 leaves - scorched sesame seeds: 1 tbsp. ## Recipe 1. 1. Peel and slice Ryukyu cucumbers, soak in water and sprinkle with salt. When wilted, squeeze out the water. 2. 2. Cut the swordfish into 3 pieces, cut into small pieces, season with salt, and soak in yuzu vinegar. Soak the shredded ginger in the yuzu vinegar. 3. 3. Add A to 2 and mix in 1 and shredded shiso leaves. Add sesame seeds. ## Provider Information provider : ""Tosa no Shokutaku - Tosa no Shokutaku - I want to pass on the taste of my mother's cooking, the taste of my mother"" (Tosa Traditional Food Study Group) ![Image](Not found)" "# Stir-fried itadori ｜ Our Regional Cuisines **Cuisine Name**: Stir-fried itadori **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Itadori(Japanese knotweed) ## History, Origin, and Related Events “Itadori” (Japanese knotweed) is a member of the buckwheat family that grows wild in the mountains. In some regions, it is called ""sukampo"" because its center is hollow like bamboo. You can eat them raw on the way to mountain climbing or hiking, but in Kochi Prefecture, they have been eaten in a variety of ways for many years. The sprouts of itadori can only be harvested in spring, but since they can be preserved by salting or freezing, they are very useful as preserved food and are served on the table throughout the year as a side dish in home cooking. One of the dishes, ""Stir-fried itadori"" is a dish that is still very popular at home. ## Opportunities and Times of Eating Habits Characterized by its acidity and crunchy texture, it is a familiar food in Kochi Prefecture, where it is used in a variety of dishes such as stir-frying, simmered dishes, vinegared dishes, and chirashi-zushi (sushi rice with chirashi). Generally, it is said that the sprouts harvested from April to May are the most suitable for eating. Outside of the harvesting season, the sprouts are pickled in salt or frozen. ## How to Eat To prepare Japanese lanternfishes, peel the skin, dip them in boiling water, then immediately put them in cold water and soak them in the water for half a day to a day. This process removes the sourness characteristic of Japanese lanternfishes and makes them easier to eat. For storage, peeled and cut into appropriate lengths, sprinkle with salt, and place a weight on the peeled and peeled cockadoodles.Salted or frozen fish should be soaked in water to remove salt before storage. After cutting the fish into appropriate lengths, fry them in oil and season them with sugar and soy sauce. Some families add tempura (in Kochi Prefecture, ""satsuma-age,"" deep-fried fish paste, is called tempura), chikuwa, chicken, or other ingredients, making the recipe highly flexible.If it is overcooked, it loses its crunchiness, so it is cooked quickly and not reheated. ## Efforts for Preservation and Succession Itadori is a wild vegetable that can be easily collected throughout Kochi Prefecture. A long time ago, people ate raw itadori with the skin peeled off as a snack. When it is in season, many raw and pre-processed itadori are sold at supermarkets, direct sales stands, and roadside stations in Kochi Prefecture. ## Ingredients - Itadori (pre-cooked): 300g - Oil: 1 tbsp. - sugar: 1 tbsp. - soy sauce: 2 tbsp. - dried bonito shavings: a pinch - sesame seeds: a pinch ## Recipe 1. 1. Cut frozen or salted Japanese horned lilies into 4 cm lengths and soak in water to remove salt and acidity. 2. 2. Put oil in a pan and heat slightly, then add the shaved bonito flakes and seasonings, and stir-fry quickly. 3. 3. Add sesame seeds and allow to cool while letting the flavors blend. ## Provider Information provider : ""Tosa no Shokutaku, Tosa no Aji, Mama no Aji"" (Tosa Traditional Food Study Group), ""Tosa no Aji, Furusato no Kitchi"" (Kochi Prefecture Lifestyle Improvement Association) ![Image](Not found)" "# Senbuki-Mage ｜ Our Regional Cuisines **Cuisine Name**: Senbuki-Mage **Region**: Our Regional Cuisines ## Main Lore Areas Chikuhou District ## Main Ingredients Used Senbuki (Wakegi), Su-Miso (=Vinegared miso) ## History, Origin, and Related Events ""Wakegi"" is called ""Senbuki"" in Fukuoka. It is a variant of the leek, softer and sweeter than the green onion. Although similar in appearance to the leek, the Wakegi is split in two at the root. It becomes delicious in February and March. The dish is named ""Senbuki-Mage"" because this ""Senbuki"" is quickly boiled, bent, and served. ""Su-Miso-Ae (Vinegared miso paste)"" is a typical dish, and it is always prepared for the Doll's Festival. Boil the senbuki, bend it several times from the root end and tie it. Boil the ""Tanishi"", remove the meat, place the cleaned and washed ""Tanishi"" and ""Senbuki"" together on a plate, and serve with ""Su-Miso (Vinegared miso)"". The day when the weather suddenly turns cold around the time of the Doll's Festival is called ""Tanishi-Kan"". This is because ""Tanishi"" are often available these days, but if there are no ""Tanishi"", ""Modama (Boiled shark tails cut into round slices)"" or ""Obaike (White fat under the whale's skin)"" are sometimes dipped in hot water and served with the dish. The vivid green and white of the ""Senbuki"" makes this a very spring-like dish. ## Opportunities and Times of Eating Habits In this region, festivals, bon festivals, etc. are done one month later. ""Senbuki-Mage"" is a dish for the Girls' Festival on April 3, in which ""Tanishi"" and ""Senbuki"" are dipped in ""Su-Miso (Vinegared miso)"" and eaten. ""Senbuki"" with ""Su-Miso (Vinegared miso)"" is a dish that heralds spring, and instead of making ""Senbuki-Mage"", it is chopped into chunks and served as an everyday side dish. ## How to Eat Boil the ""Senbuki"" in salted water for color, fold the root end into three pieces, and wrap the remaining pieces around. Put white miso, sugar and kneaded mustard in a mortar and grind well, then add vinegar a little at a time. Serve ""Senbuki"" in a bowl and garnish with “Wakame seaweed” and ""Karashi-Su-Miso (Vinegared miso paste (with Japanese mustard))"". ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Because ""Senbuki"" is easily grown and available, it is made as a familiar home-style dish. ## Ingredients - Senbuki (Wakegi): 20 pcs. - Wakame seaweed (Soaked in water): 120g - Obaike (White fat under the whale's skin): As needed - [Su-Miso (Vinegared miso paste)] White miso: 30g - [Su-Miso (Vinegared miso paste)] Japanese mustard paste: 6g - [Su-Miso (Vinegared miso paste)] Vinegar: 30g - [Su-Miso (Vinegared miso paste)] Sugar: 10g ## Recipe 1. 1. Remove the roots of ""Senbuki"" one by one after boiling. (If you remove the roots from the beginning, the skin will peel off when boiling.) 2. 2. Fold a 3 cm length from the base of the leaf into three pieces, and wrap the remaining leaf tip around the base of the leaf. Since air accumulates at the tip, cut it off to release the air and wrap it around. 3. 3. Drain the wakame seaweed from the water, cut into 2 cm cubes, and garnish. ## Provider Information provider : Faculty of Nutritional Sciences, Nakamura Gakuen University ![Image](Not found)" "# Su-Mochi ｜ Our Regional Cuisines **Cuisine Name**: Su-Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Buzen Area ## Main Ingredients Used Rice cake, Daikon radish, Soy sauce, Daidai (Kind of orange) ## History, Origin, and Related Events ""Su-Mochi"" is a local dish made by putting grated daikon radish, squeezed juice of daidai, soy sauce, and sugar in a bowl, cutting the last rice cake of the New Year into bite-size pieces by hand without adding ""Katakuriko (=Potato starch)"", and mixing them with freshly pounded rice cakes. In the Buzen area of eastern Fukuoka Prefecture, many rice cakes were pounded before New Year's, and the last rice cake was used to make ""Su-Mochi"" which was then eaten together. In some areas, it is also called ""Oroshi-Mochi"". Winter daikon radish, which is in season, has a pungent taste and contains the starch-dissolving enzyme diastase. Adding Daidai to the dish also adds citric acid, making it a refreshing, tasty, and easy-to-digest dish. ""Su-Mochi"" is a healthy local dish that has been passed down from generation to generation. ## Opportunities and Times of Eating Habits Every New Year's Day, people gather to pound rice cakes and eat ""Su-Mochi"". ""Su-Mochi"" are also served at annual rice cake pounding contests held in various areas of the prefecture. ## How to Eat Season grated daikon with squeezed juice of daidai, soy sauce and sugar. Tear the finished rice cake into bite-sized pieces by hand and mix. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although opportunities for households to make rice cakes at New Year's are on the decline, there are still rice cake pounding contests and other events held in various areas of the prefecture, and there are opportunities to eat ""Su-Mochi"". ## Ingredients - Freshly pounded rice cake: 200g - Daikon radish: 200g - Daidai: 1／2 - Soy sauce: 10g - Sugar: 10g ## Recipe 1. 1. Grate the daikon radish. 2. 2. To prevent the bitter taste of the peel from entering the daidai, peel the center of the daidai into a 5 cm wide slice, peel off the peel, cut in half, and squeeze out the juice. 3. 3. Add [2], soy sauce and sugar to [1] and season to taste. 4. 4. Tear freshly made rice cakes into bite-sized pieces and add them to [3]. ## Provider Information provider : Faculty of Nutritional Sciences, Nakamura Gakuen University ![Image](Not found)" "# Imo-Manjuu ｜ Our Regional Cuisines **Cuisine Name**: Imo-Manjuu **Region**: Our Regional Cuisines ## Main Lore Areas Yame City ## Main Ingredients Used Satoimo(=Japanese taro) (or Potato), Wheat flour, Sugar ## History, Origin, and Related Events Okuyame in Fukuoka Prefecture is located upstream of the Yabe River, which flows from Hyuugami to Ariake. The Yugake district was established along the Yabe River and is located in the mountains on the border with Kumamoto Prefecture. The area was rich in wheat and potatoes, so they devised ways to feed their families. One of the dishes is ""Imo-Manjuu"". In the evening, I would eat it as a bridge until dinner was ready, or in place of rice when I didn't have enough food. It was an indispensable dish in winter because it could be made in large quantities, it was filling, and it warmed the body. On cold days, they are grilled on a glutinous rice cake grill and eaten hot. Also, satoimo(=Japanese taro) and potatoes are put inside the manju and eaten. ## Opportunities and Times of Eating Habits It is eaten on a daily basis, and is preferred grilled rather than eaten as is because of its savory flavor. Because of its light flavor, it was sometimes eaten with soy sauce, and sometimes with pickles on top. ## How to Eat Select medium-sized potatoes, peel them, and salt to remove the sliminess. Knead the wheat flour with salt and sugar to make a soft crust about the size of an earlobe. Roll out the dough thinly, one sheet at a time, so that the thickness is not uneven, wrap the whole potato in the dough, and steam it in a steamer. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Because it is easy to make with ingredients that are readily available, it is still made and eaten in every household. It is often found in supermarkets and in the prepared food section of roadside stations. It can also be bought at roadside stations and eaten at restaurants that serve local cuisine. ## Ingredients - Satoimo(=Japanese taro) (or Potato): 300g - Wheat flour (Bread flour): 300g - Water: 200ml - Sugar: 100g - Salt: 1g ## Recipe 1. 1. Peel satoimo(=Japanese taro) and remove the sliminess with salt. 2. 2. In a bowl, mix flour, sugar, salt and water and divide into 10 equal portions. 3. 3. Wrap the satoimo(=Japanese taro) from [1] with the dough from [2] and roll it up. 4. 4. Line a steamer with a dish towel, place on top and steam on high heat for 15 minutes. ## Provider Information provider : Faculty of Nutritional Sciences, Nakamura Gakuen University ![Image](Not found)" "# Toriniku no Sukiyaki ｜ Our Regional Cuisines **Cuisine Name**: Toriniku no Sukiyaki **Region**: Our Regional Cuisines ## Main Lore Areas Kasuya District to Munakata City ## Main Ingredients Used Chicken meat (parent bird and broiler), offal (internal organs), gobou (=burdock), seasonal vegetables ## History, Origin, and Related Events The people of Fukuoka began to eat chicken meat when Fukuoka prefecture experienced a famine, namely the Kyoho famine, during the Edo period and the Fukuoka Domain faced a financial crisis. The Fukuoka Domain created what was referred to as the “Chicken and Egg System” and recommended the local people to raise chickens and sell their eggs to other parts of the country to make money. This is how chicken meat became a popular food in the region.When large parties were held, several whole chickens were killed at home and served as part of the sukiyaki. The chopped-up chickens (including the internal organs) were placed on a large Arita porcelain platter. On another platter, ingredients such as napa cabbage, green onions, turnips, tofu, konjac and garland chrysanthemums were placed. The feasts were held in tatami rooms, and an iron pot was placed on top of a “shichirin” (=clay charcoal stove) so that the sukiyaki could be made and served to the guests. ## Opportunities and Times of Eating Habits Throughout Kasuya district to Munakata city of Fukuoka prefecture, “Toriniku no Sukiyaki” is served when relatives gather for family occasions and other events such as at meals after festivals or during the rice planting and harvesting season. This dish is suitable for parties because the ingredients can be prepared in advance, and then put into a pot and left to simmer. ## How to Eat Make full use of the entire chicken including the meat, skin, liver, and giblets. Add local, seasonal vegetables such as napa cabbage, garland chrysanthemums, sweet potatoes, and “gobou” (=burdock). This sukiyaki is enjoyed all year round. The sugar and soy sauce in the soup makes it very rich in flavor, and the broth from the vegetables and chicken meat make it even more delicious. When people eat this for the first time, they are usually surprised by how much sugar is in the soup but after a while, the combination of sweetness and saltiness becomes so tasty that people become big fans of the dish. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This hot pot dish is prepared and eaten at home. It is also served at local restaurants. Koga city is taking an initiative to raise awareness of this tasty sukiyaki. ## Ingredients - Broiler with bone: 400g - Bean sprouts: 200g - Japanese leek: 4 - Carrot: 1 medium-sized - Gobou (=burdock): 1 - Shiitake mushrooms: 10g - Tofu: Approx. 150g (half a tofu) - Somen (=white wheat noodles): As needed - Garland chrysanthemums: 50 to 100g - Vegetable oil: 3 tbsp. - [Seasoning A] Sugar: 3 tbsp. - [Seasoning A] Salt: 1 tsp. - [Seasoning A] Sake: 3 tbsp. - [Seasoning A] Soy sauce: 3 to 5 tbsp. - Water: 2 to 5 cups ## Recipe 1. 1. Cut the broiler with the bone into bite-size pieces. Wash in lukewarm water and then drain the water. 2. 2. Cut the carrot and burdock into thin diagonal slices. 3. 3. Cut the Japanese leek into 5cm pieces. 4. 4. Cut the remaining ingredients into appropriate sizes. 5. 5. Boil the somen and divide into 1 serving sizes by wrapping them into small circles. 6. 6. Place all the ingredients on a platter. 7. 7. Put some salad oil in a thick, shallow pot and stir-fry the broiler on a high heat. Add the seasonings in list [Seasoning A] and some water and simmer. Add the vegetables and begin to eat while letting the pot simmer. Prepare the somen last because it absorbs the soup. ## Provider Information provider : “Fukuoka Prefecture's Local Cuisine” (written by Kikue Kusunoki, Honorary Professor of Nakamura Gakuen University, published by Dobunshoin) ![Image](Not found)" "# Setaka no Takana Zuke(Pickled takana) ｜ Our Regional Cuisines **Cuisine Name**: Setaka no Takana Zuke(Pickled takana) **Region**: Our Regional Cuisines ## Main Lore Areas Chikugo Region ## Main Ingredients Used Takana (=giant red mustard) ## History, Origin, and Related Events ""Takana (=giant red mustard)"" is a type of leaf mustard, and its leaves and stems have a tangy and pungent taste. ""Pickled takana"" was introduced to the market during the Meiji Period. Takana were produced by mixing a mustard green from Sichuan, China with a local variety. This new vegetable was named the “Miike Takana”. Miike ""Takana"" have crispy leaves and its scent and spiciness are well-balanced. This vegetable was first grown in the Chikugo district, particularly in the town of Setakamachi in Miyama city. This region has a mild climate, plenty of water, and fertile soil, making it suitable for growing ""Miike Takana"". This vegetable is still grown in the region today. The name ""takana"" means tall leaf in Japanese because this vegetable grows to be at least one meter in height. ""Takana"" is rich in vitamins, carotene, iron, and calcium. “Setaka no Takana Zuke” is nutritious and can be preserved for a long time and is a popular food enjoyed by the people of Japan. It is one of the most popular pickles available in the country. Older pickles tend to have more lactic acid bacteria in them, and their taste become richer and more delicious as time passes.""Takana"" is one of the ""three most popular pickles in Japan"" and is a representative of leafy greens suitable for pickling. ## Opportunities and Times of Eating Habits The pickles are enjoyed throughout the year at home and at restaurants. They can be eaten with rice or used as a topping for ramen noodles. They can also be stir-fried or included in marinated recipes. ## How to Eat Wash off the soil on the ""takana"" and alternately place the leaves and roots inside the wooden tub. Sprinkle chili powder and salt on each layer and make sure that there are no spaces in the tub. You can step down on the pickles to make sure that there are no spaces. Once the tub is full, place the lid and a weight on top. The pickles are ready to eat after the rainy season. They can be enjoyed until the next season’s batch is made. When serving, finely chop the takana and mix with sesame seeds and ginger. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)These pickles are available at supermarkets and can be used for a variety of recipes. It is popular among people of all ages. This item can be purchased online, and ""pickled takana"" is well-known throughout Japan. ## Ingredients - Takana (=giant red mustard): 6kg - Salt: 1kg - Chili powder: 50g - Chili pepper: 10 - Weight: 15kg - Turmeric: 100g ## Recipe 1. 1. Wash the ""takana"" (=giant red mustard) and leave out to dry for 12 days. 2. 2. Place ""takana leaves"" and ""takana roots"" alternately in a wooden tub. Sprinkle each layer with salt and chili powder. Place the ""takana"" in the tub so that there are no spaces in between. 3. 3. Once the tub is full, place a lid and then a weight on top. Cover the tub with vinyl. 4. 4. Take off the weight after one week and pour out the liquid in the wooden tub. Place the lid, weight, and vinyl over the tub once again. 5. 5. Leave the tub throughout the rainy season and after that, the pickles are ready to eat. 6. 6. When preserving the pickled ""takana"", squeeze the water out of them. Add some turmeric and chili pepper. 7. 7. When serving, finely chop the ""takana"" and mix with sesame seeds and ginger. ## Provider Information provider : Michiko Kono, town of Setakamachi in Miyama city of Fukuoka prefecture ![Image](Not found)" "# Game no ha Manjyu ｜ Our Regional Cuisines **Cuisine Name**: Game no ha Manjyu **Region**: Our Regional Cuisines ## Main Lore Areas Northern part of Fukuoka Prefecture ## Main Ingredients Used Top-grade rice flour, red bean paste, game (sankira) leaves (smilax glabra leaves) ## History, Origin, and Related Events ""Kashiwa Mochi"" is a traditional Japanese snack made during the Boys’ Day celebration and is especially popular among children. Although it is typically eaten on Boys’ Day, the leaves of the Japanese emperor oak tree required to make it aren't found in Fukuoka Prefecture. As a result, an alternative snack has been created using leaves from the smilax glabra plant, known as sankira. In northern Fukuoka Prefecture, the local word for “turtle” or “soft-shelled turtle” is “game”, and the leaves of the sankira plant resemble the shell of the turtle. This is why the snack is also called “game-no-ha” (turtle leaf) or “sankira manju”. Interestingly, the name “sultry rose” is also used to describe the plant, due to its thorny vines, round leaves, and roots, which monkeys even enjoy. ## Opportunities and Times of Eating Habits Around the lunar calendar's May festival, people pick up smilax glabra leaves and make “Game no Ha Manju”. It is also made during the ""Bon Festival"" in August and ""Hassaku-san"", which is held on August 1 (around September 1) of the lunar calendar to pray for the healthy growth of babies. The bun is made using smilax glabra leaves, which are picked during the month of May in the lunar calendar. This bun is also made during the rainy season and tea-harvesting season, when the leaves are hardened until they fall off. The filling is made from red beans and chestnuts. To prepare the chestnuts, they are harvested in the fall, dried, and lightly pounded with a mortar and pestle to remove the shells and astringent skin. Another way to prepare chestnuts is to boil them, break them into small pieces, and dry them for future use. ## How to Eat First, make the bean paste and set it aside. Take top-grade rice flour and add salt and water to it. Knead the dough by hand until it becomes soft and smooth, like the texture of an earlobe. Steam the dough until it's cooked. While it's still hot, pound the dough into a flat shape like a rice cake. After it cools down a bit, wrap the bean paste in the dough and place it between smilax glabra leaves. Steam the wrapped rice cake until it's cooked. When rolling out the dough, make sure to keep the edges thin to avoid overlapping when it's wrapped around the bean paste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Local Japanese stores and direct sales outlets sell ""Game no Ha Manju"" for Boys' Day, but many households still make it at home due to its simplicity. ## Ingredients - Top-grade rice flour: 200g - lukewarm water: 160ml - salt: a pinch - potato starch: 1 tbsp. - Water: 80g - strained bean paste: 200g - smilax glabra leaves (sankira): 20 ## Recipe 1. 1. Take high-quality rice flour and put it in a bowl. Slowly add lukewarm water and knead until the mixture has the consistency of an earlobe. 2. 2. Take a puff pastry sheet that has been tightly wrung out and place it in a steamer. Tear off a piece of the skin and lay it flat. Steam the pastry on high heat for 25 minutes. 3. 3. Once there are no white parts remaining, place the pastry in a bowl and pound it into rice cakes while it's still hot. 4. 4. Gradually add salt, potato starch, and water until the dough becomes rice cake-like. 5. 5. Once the dough has reached the desired consistency, soak it in cold water. Remove the dough from heat, and knead it gently again. Tear it into 10 pieces, spread it with the palm of your hand, wrap the dough in bean paste, and steam it over high heat for 7 to 8 minutes between sheets of smilax glabra leaves. ## Provider Information provider : ""Faculty of Nutritional Sciences, Nakamura Gakuen University"" ![Image](Not found)" "# Abuttekamo (Salt-grilled Chromis) ｜ Our Regional Cuisines **Cuisine Name**: Abuttekamo (Salt-grilled Chromis) **Region**: Our Regional Cuisines ## Main Lore Areas Fukuoka City ## Main Ingredients Used Damselfish ## History, Origin, and Related Events ""Abuttekamo"" is salt-roasted damselfish mainly eaten in the coastal areas of Fukuoka City. It is characterized by the aroma of the skin and scales and the slight bitterness of the liver. The damselfish is a small fish with a body length of about 10 cm and is found widely in the Sea of Japan. There are few regions that actively eat it because it has many small bones and a thin body. In some regions, it was called “kajikiri” because it was so prolific that it interfered with the movement of ships when it was in season and was not welcomed very much. The Genkai Sea, which is close to Hakata Bay, has long been a good fishing ground where the Kuroshio Current, which is rich in nutrients, joins. Around the end of the Meiji era, a large amount of damselfish sometimes flowed in there. Damselfish were scooped up in order to secure the course of the ship, but they were difficult to dispose of, so they were sprinkled with salt and roasted later on, at which time it was discovered that they were fatty and delicious, and since then, they have been roasted and eaten. It is said that this came to be recognized as a specialty of Hakata after entering the Showa era when it began to be served at restaurants.It is said that the name of the dish is derived from the Japanese phrase for “let’s roast and bite into it” or the opinion that it has the umami of duck when roasted. ## Opportunities and Times of Eating Habits ""Abuttekamo"" is available in the market from around March to the end of summer. The season when it is the most fatty and delicious is early summer, before the damselfish spawning season. It can be eaten not only at home, but also at several restaurants in the prefecture, and is popular as a side dish to go with sake. ## How to Eat Without removing the scales and internal organs, sprinkle the damselfish with salt and leave overnight before roasting. Enjoy the texture of the browned scales and skin and the juicy flesh as you eat it in its entirety, including the bones. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now, when damselfish are in season, they can be found at fishmongers and supermarkets, as well as on the menus of restaurants. It is recognized by the people of the prefecture as a tradition of early summer and as a specialty of Hakata. ## Ingredients - damselfish: 4 - Salt: An appropriate amount ## Recipe 1. 1. Sprinkle salt on the damselfish and leave overnight. 2. 2. The next day, roast the damselfish over an open flame. ## Provider Information provider : “Fukuoka Prefecture’s Local Cuisine” (Author: Kikue Kusunoki, Professor Emeritus at Nakamura Gakuen University, Publisher: Dobunshoin) ![Image](Not found)" "# Pumpkin dangojiru ｜ Our Regional Cuisines **Cuisine Name**: Pumpkin dangojiru **Region**: Our Regional Cuisines ## Main Lore Areas Buzen City ## Main Ingredients Used Wheat flour dumplings, pumpkin, shiitake mushrooms, and dried sardines ## History, Origin, and Related Events The Mikekado area of Buzen City in the northeastern part of the prefecture is a production area for the large Japanese Mikekado pumpkins, which weigh nearly 4kg each and are used to make “pumpkin dangojiru”. The Mikekado pumpkin is said to be the oldest pumpkin in Japan, introduced from Portugal about 450 years ago. It has a history of being presented to Emperor Showa in 1928 and was designated as a natural monument of Buzen City in July 2018.The dangojiru, made by adding kneaded wheat flour to Mikekado pumpkin that has been simmered until viscous, brings out the sweetness of the pumpkin. It was especially useful before and after the war, when food was scarce, and it is said to be a nostalgic taste that kept people alive to those who know of those times. However, from 1965, the popularity of Western pumpkins pushed the number of producers of Mikekado pumpkins down. ## Opportunities and Times of Eating Habits In the summer, people sweat while eating “pumpkin dangojiru” when these pumpkins are in season. In Mikekado, pumpkins taste better when preserved until the cold winter and they are enjoyed by everyone from children to the elderly. ## How to Eat Add water and dried sardines, take out the dried sardines when the taste comes out, add a bite-sized pumpkin and shiitake mushrooms and simmer. Pull out the flour dumplings with your fingers, flatten them, and tear them into the soup. The soup has a thick flavor and the sweetness of the pumpkin gives it a rustic taste. In Kitakyushu City, pumpkins, a specialty of Mikekado, are especially appreciated. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is made at home and is also on school lunch menus. Especially for the Mikekado pumpkin, a preservation society was established in 2007 to pass on the precious traditional culture to future generations, and it provides guidance on cultivating pumpkins and also manufactures and sells processed products. ## Ingredients - [Wheat flour dango] Wheat flour: 250g - [Wheat flour dango] Salt: 1g - [Wheat flour dango] Water: 125ml - Pumpkin: 600g - Shiitake mushrooms: 3 pieces (20g) - Water: 800ml - Dried sardines (excluding the head and internal organs): 30g - Sugar: 10g - Miso: 40-60g - Green onion: 10g ## Recipe 1. 1. Knead the wheat flour with salt and water and leave for 30 minutes. Make it as hard as an earlobe and let it rest for a while. 2. 2. Remove the seeds and pulp from the pumpkin and cut it into bite-sized pieces. Cut the shiitake mushrooms into halves or quarters. 3. 3. After making a soup stock with water and dried sardines, take out the dried sardines, add 2, and boil. 4. 4. Tear up the wheat flour dango, add them to the pot, and add the sugar and miso seasoning. Sprinkle with green onions when done. ## Provider Information provider : Nakamura Gakuen University’s Faculty of Nutrition Science ![Image](Not found)" "# Funayaki ｜ Our Regional Cuisines **Cuisine Name**: Funayaki **Region**: Our Regional Cuisines ## Main Lore Areas Chikugo ## Main Ingredients Used Flour, water ## History, Origin, and Related Events “Funayaki” is an afternoon snack made from flour which has been passed down in the Chikugo region since ancient times. Water and flour are mixed together and made into thin, circular discs which are then cooked. It is often stuffed with a variety of ingredients that change depending on the region and the household, from piling in brown sugar to make an afternoon snack to sandwiching pickled mustard greens to make a light meal.Wheat is widely cultivated in the Kyushu region, especially in the wide and flat water basin of the Chikugo River found in the north; Fukuoka Prefecture and Saga Prefecture make up about 80% of all Kyushu’s cultivated land. Thanks to this, wheat production flourished and “funayaki” is cheap to make, which is why it has been so widely consumed across the Chikugo region.It is said that the “funa” in funayaki comes from the Japanese word “fune,” which means ship, and this is because the discs were originally cooked in large pans with curved bottoms, so that when you folded the funayaki in half, it looked like a ship. Of course, this is just one of many theories on the name’s origin. ## Opportunities and Times of Eating Habits It is eaten year-round as both a snack and a light meal. ## How to Eat Wheat flour is mixed with water, salt is added, and then it is cooked in discs and filled with brown sugar.Of course, whether it’s filled with brown sugar and eaten as a snack, or filled with miso or pickled mustard greens and eaten as a light meal or side dish - all this varies depending on the area and household involved. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Funayaki is cooked in many regions, such as the cities of Oki or Yame, and through events such as the “Chikugo Nanakuni Wagashi Expo”, where there are courses teaching people how to make funayaki, locals are careful to ensure that the dish is properly passed down. ## Ingredients - wheat flour: 120g - egg: 1／2 - water: 100-150g - salt: 1g - Oil: as needed - brown sugar: 10g ## Recipe 1. 1. Sift the flour 2. 2. Beat the eggs, add in the water, mix, add the salt, and mix again. 3. 3. Add the flour to the ingredients in 2, and mix using a whisk. 4. 4. Heat a thin layer of oil in a frying pan and pour 1／4 of the batter in the shape of a thin disc. Cook over low heat. 5. 5. Flip the discs when one side looks dry and cook until both sides become light brown in color. 6. 6. Place onto a cutting board and, while it is still warm, add 1／4 of the brown sugar to about 1／3 of the disc that is facing you and roll it up. ## Provider Information provider : Nakamura Gakuen University’s Faculty of Nutritional Sciences ![Image](Not found)" "# Nigui ｜ Our Regional Cuisines **Cuisine Name**: Nigui **Region**: Our Regional Cuisines ## Main Lore Areas Buzen area ## Main Ingredients Used Chicken, taro, carrots, lotus root, burdock root ## History, Origin, and Related Events It is said that the dish began with Buddhist cuisine which does not use chicken, and is made without exception for Buddhist memorial services, and frequently made for celebrations such as weddings as well. An odd number of ingredients are selected from taro, konjac, carrots, shiitake, fried tofu skin, wheat gluten, and lotus root, and each are cut into 3-4 cubes. Soy sauce and salt are added with a subtle amount of sugar, and then boiled in dashi broth for the taste of a clear soup with many ingredients. With ""nigui,"" ingredients are chopped into bite-sized pieces, a little more finely than typical stews, and cooked with plenty of broth. Its taste is one that brings relief to your heart. The first time it is made as a soup, and once time has passed and the juice has evaporated to become a stew, that is counted as the second time; the name ""nigui"" comes from the fact that it is eaten twice (""nido gui"").It is also called ""dabu"" in the Chikuho region, where kudzu starch or potato starch are added at the end to give it thickness. ## Opportunities and Times of Eating Habits The dish is a must-have for festivals and ceremonial family occasions. In the past, it was a special treat when guests came, made with a chicken that one had been raising; it was common for chicken rice or chicken soup to be made together. ## How to Eat Cut both the vegetables and the chicken into 1.5cm cubes. Boil the vegetables separately in advance so that they do not disintegrate in the dish, and discard the liquid. Add the chicken to the pot, and then add the vegetables and broth, and let boil. Adjust the taste while cooking, and it is ready to eat when everything has cooked. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Since it is simple and easy to make with the region's ingredients, it is used in food education at schools, and is made as a staple side dish. Since it has a good nutritional balance, it also often appears in school lunch menus. Additionally, it is sometimes made in great quantities for events and ceremonies where a large number of people gather, where it is given out to attendees. ## Ingredients - Chicken: 200g - Taro: 2 - Carrots: 100g - Konjac: 1／2 block - Lotus root: 50g - Burdock root: 60g - Dashi broth: 600ml - 【Seasoning A】Soy sauce: 30ml - 【Seasoning A】Sugar: 30g - 【Seasoning A】Salt: 2-3g - 【Seasoning A】Sake: 5ml ## Recipe 1. 1. Cut both the vegetables and the meat into 1.5cm cubes. 2. 2. Boil the vegetables alone so that they do not lose their shape, and discard the liquid. 3. 3. Add the chicken, vegetables, and dashi broth to the pot. Adjust the taste while cooking. 4. 4. It is ready to eat when everything has cooked. ## Provider Information provider : ""Fukuoka Prefecture's Regional Cuisine"" (Author: Nakamura Gakuen University Professor Emeritus KUSUNOKI Kikue Publisher: Dobun Shoin) ![Image](Not found)" "# Hakata Sesame Mackerel ｜ Our Regional Cuisines **Cuisine Name**: Hakata Sesame Mackerel **Region**: Our Regional Cuisines ## Main Lore Areas Fukuoka Region ## Main Ingredients Used Mackerel, White Sesame Seeds ## History, Origin, and Related Events Fukuoka's Hakata area has a history of serving fresh seafood. Due to its delicate nature, mackerel was not commonly eaten raw nationwide, but in Hakata, it has been enjoyed as sashimi for a long time. One well-known local dish featuring raw mackerel is ""Hakata Sesame Mackerel."" It consists of thinly sliced mackerel sashimi, mixed with soy sauce, toasted sesame seeds, and mirin (a sweet rice wine). Grated ginger, wasabi, and shredded seaweed might be added as condiments. This dish can be consumed as-is or served over rice with hot water, similar to ochazuke. It's believed that these preparations became popular in the late Edo period to the early Meiji period, coinciding with the availability of soy sauce. ## Opportunities and Times of Eating Habits In Fukuoka Prefecture, where fresh marine delights from the Genkai Sea are abundant, mackerel sashimi is a common choice. The slightly thin slices of mackerel coated with soy sauce and sesame seeds, called ""Hakata Sesame Mackerel,"" can be served on hot rice, enjoyed as ochazuke, or paired with alcoholic drinks. While mackerel is available year-round, it tends to have better fat quality during the cooler months from autumn to early spring. ## How to Eat The mackerel is thinly sliced, even thinner than for sashimi. Toasted sesame seeds are ground well, mixed with soy sauce and mirin, then combined with the mackerel. While it's delicious simply served over hot rice, it can also be enjoyed as a type of ochazuke by adding wasabi and shredded seaweed, and pouring hot tea over it.It's important to note that using fresh mackerel is crucial to avoid the risk of food poisoning. Parasites like Anisakis can be seen with the naked eye, but marinating in seasonings alone won't kill them. It's recommended to freeze the mackerel once before preparing to ensure safety. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Considered one of Fukuoka Prefecture's iconic dishes, it's immensely popular and can be savored at numerous renowned establishments. The special sesame mackerel sauce is also available in retort pouches, distributed nationwide. ## Ingredients - Mackerel: 800g (1 whole fish) - Seasoning A: Soy Sauce: 70ml - Seasoning A: Sake: 70ml - Seasoning A: Mirin: 30ml - Seasoning A: Sesame Paste: 15g - Seasoning A: Sesame Seeds: 20g - Thinly sliced Ginger: 10g - Thinly sliced spring onion: 10g - Seaweed (Nori): 10g - Chopped Sesame Seeds: 10g ## Recipe 1. 1. Fillet the mackerel into 3 pieces, remove the skin, and thinly slice it, even thinner than for sashimi. 2. 2. Wash the slices with sake and drain in a sieve. 3. 3. Combine the ingredients for Seasoning A. 4. 4. Place the mackerel slices into the mixture from step 3 and add chopped sesame seeds. Arrange on a plate. 5. 5. Garnish with thinly sliced ginger, thinly sliced spring onion, seaweed, and chopped sesame seeds. 6. 6. Serve with wasabi on the side. ## Provider Information provider : Nakamura Gakuen University Department of Nutrition Science ![Image](Not found)" "# Achara-zuke Pickles ｜ Our Regional Cuisines **Cuisine Name**: Achara-zuke Pickles **Region**: Our Regional Cuisines ## Main Lore Areas Fukuoka region ## Main Ingredients Used Quick-pickling melon, eggplant, lotus root, cloud ear mushrooms, burdock root, quick-cooking kelp, carrot ## History, Origin, and Related Events Achara-zuke is a vinegared dish of chopped seasonal vegetables with red chili pepper. The refreshing sweetness and sourness are accented by the spiciness of the red chili pepper. Since the days when there were no refrigerators, achara-zuke has been valued as a long-lasting summer dish.The word “achara-zuke” is written “阿茶羅漬け"" in Chinese characters and is said to be derived from the Portuguese word “achar,” which means pickled vegetables or fruits. Other Asian countries besides Japan also have words for pickles with similar pronunciations, such as “charre” and “ochore.” However, there are various theories as to the origin of the word, as it is said to mean “over there,” which implies foreign countries, and to refer to “Nanban-style pickles.”Hakata Bay has long flourished as a trading hub. It is said that achara-zuke were introduced to Japan through the Nanban trade, a period in history covering the Azuchi-Momoyama period to the early Edo period (1603-1868). It is also believed that red chili pepper, an essential ingredient for achara-zuke pickles, was introduced to Japan during the same period. ## Opportunities and Times of Eating Habits Since ancient times, achara-zuke pickles have been prepared during the Bon Festival as on offering or to welcome visitors coming to pray for their ancestors. Odd numbers of crunchy summer vegetables such as quick-pickling melon, lotus root, and carrot are used for good luck. Nowadays, the pickles are also a regular feature on everyday dinner tables, with the ingredients varying from household to household. ## How to Eat Cut white gourd and eggplant into thin slices and rub them with salt. Then cut the other ingredients into thin slices, boil, and let them cool. Pour sweetened vinegar mixed with seasonings and red chili pepper over the quick-pickling melon, eggplant, and other ingredients until just covered. Let the vegetables sit for a while so that the flavors develop before serving. ## Efforts for Preservation and Succession Even today, achara-zuke pickles are a familiar home-made dish. They are also served as part of school lunches and are well known among younger generations. ## Ingredients - Quick-pickling melon （cucumber）: 200 g（2） - Eggplant: 100 g（1） - Lotus root: 100 g - Carrot: 50 g （1／2） - Cloud ear mushrooms: 10 g - Perilla: 5 g - Ginger: 10 g - 【Seasoning A】 Vinegar: 7 ml - 【Seasoning A】 Stock: 30 ml - 【Seasoning A】 Salt: 3～4 g - 【Seasoning A】 Sugar: 20 g ## Recipe 1. 1. Combine the vinegar, sugar, salt, stock, and red chili pepper. 2. 2. Split the quick-pickling melon in half lengthwise and remove the seeds. Cut into thin slices and massage with salt. Also cut the eggplant into thin slices and massage with salt. 3. 3. Cut the lotus root and carrot into thin slices, blanch them, drain off the water, and let them cool. 4. 4. Wash the salted cucumber and eggplant and drain off the water.Cut the cloud ear mushrooms into thin strips. 5. 5. Pickle 3 and 4 in 1. ## Provider Information provider : Faculty of Nutritional Sciences, Nakamura Gakuen University ![Image](Not found)" "# Kashiwa-meshi ｜ Our Regional Cuisines **Cuisine Name**: Kashiwa-meshi **Region**: Our Regional Cuisines ## Main Lore Areas All areas within the prefecture ## Main Ingredients Used Rice, chicken, burdock root, carrots ## History, Origin, and Related Events In the Kyushu region, chicken is called ""kashiwa,"" and ""kashiwa-meshi"" is a local food that combines chicken and boiled-down ingredients to cooked rice. It is a local home cooking staple made throughout homes and restaurants in Fukuoka Prefecture since long ago, and is also eaten during special occasions such as festivals and sporting events. ""Kashiwa-meshi,"" which has also been long beloved as station bentos, has now been picked up by the media and has become a famous product of Fukuoka.The chicken used for ""kashiwa-meshi"" is commonly ""Hakata jidori,"" Fukuoka Prefecture's free-range, local-pedigree chicken, whose musculature makes for an excellent sensation when bitten into, and is also remarkable for the deepening of flavor every time you chew it. Additionally, the chicken breast of ""Hakata jidori"" contains anserine and carnosine, which function to inhibit decline in cognitive function, and is recognized as a Food with Functional Claims by the Consumer Affairs Agency. ## Opportunities and Times of Eating Habits Besides being eaten as part of a daily meal, it is also eaten every time people gather, such as for festivals and special occasions. ""Kashiwa-meshi"" station bentos are widely popular outside of the prefecture as well; they can be enjoyed throughout the year, as besides Orio Station, you can buy them in major JR stations in Kita Kyushu as well as department stores. ## How to Eat Combine simmered ingredients such as chicken and vegetables with cooked rice, and enjoy. The chewy texture of ""kashiwa-meshi"" is delicious when chilled as well, and can be eaten as rice balls. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Currently it is commonly made in homes, and is passed down from parents to children. It is also served for school lunches, and besides being a familiar food for the young generation, it is available in restaurants, convenience stores, and supermarkets as well, so that you can eat it easily. ""Kashiwa-meshi"" is widely popular as a station bento as well, and beloved by a wide range of generations. ## Ingredients - Rice: 255g - Chicken breast: 120g - Burdock root: 60g - Carrot: 60g - Dried shiitake: 4 small mushrooms - Shiitake rehydrating liquid: 4 Tbsp - 【Seasoning A】Sesame oil: 1 tsp - 【Seasoning A】Sake: 4 tsp - 【Seasoning A】Sugar: 4 tsp - 【Seasoning A】Mirin: 4 tsp - 【Seasoning A】Soy sauce: 4 tsp - Spring onion shoots: 12g ## Recipe 1. 1. Wash rice, add an equal amount of water to rice and let sit for 30min, then cook as you would normally. 2. 2. Cut the chicken into small pieces diagonally, cut the burdock root into slivers, and peel and finely chop the carrots.Soak the dried shiitake to rehydrate it in double the amount of rehydrating liquid. Squeeze out excess liquid, remove the hard stem tips, and chop finely. Keep the rehydrating liquid. 3. 3. Heat the frying pan on medium heat, add sesame oil, and saute the chicken. 4. 4. Once the chicken has cooked, add the burdock root, carrot, and dried shiitake and saute. 5. 5. Add the rehydrating liquid to 4 and simmer on low heat. 6. 6. Once the rice has cooked, mix in 3, and place the spring onion shoots on top. ## Provider Information provider : ukuoka City Health and Welfare Bureau, Health Promotion Division ![Image](Not found)" "# Okyuto ｜ Our Regional Cuisines **Cuisine Name**: Okyuto **Region**: Our Regional Cuisines ## Main Lore Areas Fukuoka City ## Main Ingredients Used Okyuto, vinegar, soy sauce, etc. ## History, Origin, and Related Events Okyuto is a local delicacy unique to Fukuoka Prefecture, which faces the sea. It is also called ""oki-udo,"" and was once an indispensable part of breakfast, so much so that until before the Asian-Pacific War, there were ""oki-udo vendors"" who sold oki-udo every morning.There is a theory that it was called ""okyuto"" or ""savior"" because many people were saved from starvation by using okyuto as food during times of famine, or that it was named ""oki-jin"" or ""oki-dukkatsu"" because fishermen accidentally created it from seaweed. There are various theories. ## Opportunities and Times of Eating Habits Although it has been eaten for breakfast since ancient times, the custom of eating it for breakfast is now fading. Okkyuto is rich in dietary fiber and low in calories, making it an ideal diet food, and it is also served as a snack at izakaya (Japanese-style pubs) and other restaurants, making it available year-round. ## How to Eat In Fukuoka City, egonori is sold rolled up piece by piece, and when eating it, it is sliced and dipped in sauce. It is served with grilled fish for an even better taste. The sauce for ""okkyuto"" can be any seasoning you like, such as mayonnaise or ginger soy sauce, as well as vinegar and soy sauce, ponzu (Japanese citrus juice), etc. ## Efforts for Preservation and Succession Currently, since it is readily available at convenience stores and supermarkets, it is often made at home, and is also served in school lunches, gaining recognition among the younger generation. It is also served at restaurants and can be eaten all year round. ## Ingredients - Okyuto: 200g - Vinegar: 50ml - soy sauce: 50ml - Sesame seeds: 3g - Spice] Koutou Negi (spring onion): 3g - Spice] Ginger: 3g - Spice] Bonito flakes: 3g ## Recipe 1. 1. Cut okudo into thin strips. 2. 2. Serve with vinegar and soy sauce, and garnish with grilled fish of your choice. 3. 3. Soy sauce or mayonnaise can be used as sauce. ## Provider Information provider : ""Fukuoka Prefecture's Local Cuisine"" (Written by Kikue Kusunoki, Professor Emeritus of Nakamura Gakuen University, published by Dobunshoin) ![Image](Not found)" "# Wakadori no mizutaki ｜ Our Regional Cuisines **Cuisine Name**: Wakadori no mizutaki **Region**: Our Regional Cuisines ## Main Lore Areas Fukuoka area ## Main Ingredients Used Chicken bones, chicken liver, vegetables, water, etc. ## History, Origin, and Related Events Mizutaki"" is one of the representative local dishes of Fukuoka Prefecture. It is a one-pot dish in which the chicken is simmered with its bones in a broth, and vegetables of your choice are added depending on the season, served with ponzu (Japanese sauce made of ponzu citrus juice). The Chinese-style chicken stew in light salt became popular in Nagasaki and was fused with Western soups such as consommé, and then combined with elements of Japanese cuisine to create Fukuoka's own unique dish called ""wakadori no mizutaki.This dish can be enjoyed not only in the cold winter, but also throughout the year, including spring when early cabbage is in season, and summer when the Hakata Gion Yamakasa festival is held. It is said that ""mizutaki (chicken stew)"" is always served at the end of the Hakata Gion Yamakasa festival called Naorai, where all the participants eat sake and food offered to the gods. It is said that this is because the men who ascended the heavy Yamakasa float chose to eat chicken in order to strengthen their bodies.Hakata Jidori, developed independently by Fukuoka Prefecture in 1999, is a brand of jidori chicken born from the crossbreeding of the native species Sazanami and White Plymouth Rock, and was created based on the idea of ""making Fukuoka Prefecture's local dishes, such as chikuzen-ni (stewed chicken stew) and mizutaki (stewed chicken stew), more delicious. It is therefore ideal for ""mizutaki,"" a dish made with young chicken. ## Opportunities and Times of Eating Habits Since it is served with seasonal vegetables, it can be eaten all year round. In particular, mizutaki is always served at the Hakata Gion Yamakasa festival. ## How to Eat Using young chicken with bones, make a clear or muddy soup and combine it with chicken. Add chicken, vegetables of your choice, tofu, etc., and simmer. Serve with a combination of ponzu (Japanese citrus juice) and soy sauce. For condiments, add grated momiji, grated ginger, green onion, yuzu, etc. as desired. It is also delicious with rice cakes, udon noodles, or rice at the end. ## Efforts for Preservation and Succession Mizutaki is often made at home and passed down from parents to children, and is also served at school lunches, making it popular among the younger generation. There are also many long-established restaurants specializing in mizutaki. Nowadays, casual restaurants specializing in mizutaki are popping up one after another, so that people of all ages and both sexes can enjoy eating mizutaki. ## Ingredients - Young Chicken with Bone: 800g - Liver and chicken gizzard: 2 pieces each - Soup: 800 ml - Cabbage: 6 slices - Deep green onion: 1／2 leek - Harusame (spring onion): 60g - garland chrysanthemum: 100g - fresh shiitake mushroom: 8 pieces - tofu: 1／2 tofu - Carrot（momiji shape): 2 slices - Rice vinegar: 50 ml - [Vinegar] Soy sauce (light or dark): 50 ml - Vinegar: Vinegar with soy sauce (light and dark): 15 to 30ml - Mirin (sweet cooking rice wine): 30ml - [Yakumi] Small green onion: 20g - Grated ginger: 15g - Grated momiji oroshi: 50g - Mochi, udon, rice: your choice ## Recipe 1. 1. Cut off the young chicken at right angles from the indirects and cut it into three more pieces. Cut the heart in two, remove the blood and wash the liver together in salted water. 2. 2. Put 8 cups of water in a pot, add the drained chicken and bring to a boil. 3. 3. Cook over high heat for 20 minutes. After about 20 minutes, add the liver, heart, and sand pit, cook gently, and add a thick broth made from the chicken head, chicken guts, and other ingredients. 4. 4. Transfer 3 to an earthenware pot and serve with seasonal vegetables, condiments, and ponzu (Japanese citrus juice) while simmering. 5. 5. To eat, first add salt and green onions to the soup, then eat the chicken, and when the soup becomes thicker, add vegetables.Add vinegar and condiments to taste when eating. 6. 6. Finally, add rice cake, udon or white rice, egg and green onion to make zosui (rice porridge). ## Provider Information provider : Faculty of Nutritional Sciences, Nakamura Gakuen University ![Image](Not found)" "# Hakata zoni ｜ Our Regional Cuisines **Cuisine Name**: Hakata zoni **Region**: Our Regional Cuisines ## Main Lore Areas Hakata area ## Main Ingredients Used small round rice cakes, yellowtail fillets, shiitake mushrooms, taro, carrots, katsuona (leaf vegetables), radish ## History, Origin, and Related Events Katsuona, an essential ingredient in Hakata Zoni, is a vegetable that has been used in Hakata since ancient times and is a kind of the takana vegetable.It is said to have gotten its name from the flavor of dried bonito flakes in its stems. It is dark green in color, and its thick-walled leaves are shriveled. Yellowtail is a fish that changes its name according to its size, from yazu to inada, hamachi, and finally yellowtail, and is used in dishes for festive occasions. One of them is that in Hakata, there was a custom to bring one large yellowtail to the bride's hometown at the end of the year, saying ""Yome-san bururi ga good"" (the bride's bururi is good). It is said that this led to its use as an ingredient in New Year's osechi (New Year's dishes) and zoni. And ""Hakata Zoni"" is a unique way of cooking, in which the ingredients are prepared one by one on bamboo skewers, just like oden.In fact, the history of Fukuoka is deeply related to the background of the creation of this cooking style. Fukuoka has long been known as a town of Hakata merchants, and the existence of ""Goryon-san"" supported these merchants. Goryon-san is derived from the honorific title ""Goryonin"" for the wife of a nobleman, and the ladies of Hakata merchants are called ""Goryon-san. Merchant families, busy with many visitors and business, could not afford to take the time to prepare zoni. So they came up with the idea of skewering the ingredients one by one in advance. Then all that is left to do is to remove the ingredients from the skewers, place them in bowls, and pour the dashi broth over them. This is an idea from the busy Goryon-san. ## Opportunities and Times of Eating Habits On the first day of the New Year, this zoni was served when the toso was passed around, with herring roe, toothpicks, and black soybeans on the table. Although it seems to be less common nowadays, it was common in the past for merchants who had many visitors to their homes to pre-boil the ingredients for zoni, cut them into bite-size pieces, skewer them, and serve them in bowls at the time of eating. In addition to respecting the formalities of the dish as a celebratory dish, they also entertained guests on short notice by preparing the dish quickly. ## How to Eat Hakata Zoni features yellowtail in a broth made from grilled flying fish. The mochi used for it is of the round type, and a variety of additional ingredients are used, such as katsuona, fish paste, taro, carrots, daikon radish, shiitake mushrooms, and many others. The ingredients vary slightly from household to household, but only katsuona is absolutely necessary. The rice cake and the other ingredients are boiled in two separate pots, and they are then all mixed into a bowl of dashi broth that has been heated in advance. ## Efforts for Preservation and Succession It is still eaten in the Hakata area. Hakata Zoni,"" which is rich in ingredients and elegant, is popular nationwide and is also sold by mail order. It is also sold by mail order. Restaurants serve it as a special zoni. ## Ingredients - Small round rice cake: 8 pieces (60g each) - shiitake mushrooms: 2-4 medium pieces - taro: 4 small pieces - carrot: 40g - Kamaboko (fish cake) with board: 1／3 of a stick - katsuona (leaf vegetables): 100g - Yellowtail fillet: 100g - Daikon radish (shikidaikon): 50g - Yuzu (yuzu citron): A pinch - Dashi stock 800ml] Water: 1L water - Dashi stock 800ml] shaved bonito: 7g - Dashi stock 800ml] Grilled horse mackerels: 3 fish - Dashi stock 800ml] Kombu: 10cm length - Seasoning A] Salt: 5g - Seasoning A] Sake: 8ml (1／2 tbsp) - Seasoning A] Soy sauce: 8ml (1／2 tbsp) ## Recipe 1. 1. Prepare the dashi broth in a pot with water, add the kombu, remove the intestines of the grilled flying fishes, cut the remaining fishes into small pieces, and soak them in the water together with the kombu. Put the kombu on the fire and take it out just before boiling. Boil for about 5 to 6 minutes. Add the bonito flakes, simmer for about 1 minute, turn off the heat, and leave it for another 5 minutes. Filter it out and use it as broth for the zoni soup. 2. 2. Peel the taro and carrots, and boil them for nine minutes. Soak the shiitake mushrooms in water and cut them into chunks. Boil the katsuona and cut it into pieces 3 cm in length. 3. 3. The yellowtail should be salted 4 to 5 days prior to cooking. On the day of cooking, wash the fish and remove the salt, cut it into bite-sized cubes, and quickly blanch them. 4. 4. Prepare all other ingredients, except katsuona, on bamboo skewers for one person at a time in a neat arrangement. This way, the ingredients are not scattered and are easy to serve. 5. 5. Rinse the rice cakes in cold water to remove any powder, then place them in a bowl lined with kombu and soften them by changing the boiling water several times. 6. 6. Place the daikon and rice cakes in a bowl, then arrange the skewered ingredients on top of the daikon and rice cakes. Pour the hot soup into the bowl and serve it. Garnish the top of the bowl with a little bit of yuzu to add flavor. 7. 7. The taste of a zoni is determined by the quality of the broth, so the first step is to make a tasty broth. 8. 8. [How to prepare the mochi (powdered rice cakes)]You need 400g of mochi flour, 240-250ml of warm water (30-40℃), and 20-30g of potato starch. Place the mochi flour in a clean bowl, gradually pour in the warm water, and thoroughly knead. Steam the mochi in a steamer for 10 minutes, then take them out and pound them with a pestle dipped in water. When the whole mixture is smooth and rice cake-like, take them out and roll them into a shape on top of the potato starch. ## Provider Information provider : Faculty of Nutritional Sciences, Nakamura Gakuen University ![Image](Not found)" "# Gameni ｜ Our Regional Cuisines **Cuisine Name**: Gameni **Region**: Our Regional Cuisines ## Main Lore Areas All over Fukuoka Prefecture ## Main Ingredients Used Chicken thigh meat, potatoes, carrots, bamboo shoots ## History, Origin, and Related Events ""Game-ni"" is a typical local dish of Fukuoka Prefecture, and its name comes from the Hakata dialect word ""gamekurikomu"" (meaning ""to gather together""). It is also said that the name ""game-ni"" originated during the Japanese invasion of Korea by Hideyoshi Toyotomi during the Japanese invasion of Korea in 1592, when soldiers who went to Korea ate game-ni by stewing suppon (a type of soft-shelled turtle) and other ingredients they had on hand. Nowadays, chicken is generally used instead of suppon, and game-ni is also a New Year's dish and a vegetarian dish, and has become an indispensable local delicacy. According to a national survey, Fukuoka City's high consumption of chicken and burdocks is said to be due to the fact that they are used in ""game-ni.Game-ni"" is also called ""Chikuzen-ni"" in Japan, but while boneless chicken is also used in Chikuzen-ni, boned chicken is sometimes used in Game-ni. ## Opportunities and Times of Eating Habits ""Game-ni"" is often prepared for festive occasions such as New Year's, festivals, and weddings. Along with mizutaki (boiled young chicken), game-ni has been selected as one of the 100 best local dishes of Fukuoka Prefecture, and is served as an everyday side dish or snack with sake. It is also served during Hakata Gion Yamakasa celebrations and festivals. ## How to Eat First, stir-fry all the ingredients. Add broth and seasonings and simmer until vegetables are cooked. The vegetables may vary depending on the season, and on Shiga Island in Fukuoka City, Fukuoka Prefecture, there is a custom to make sure that there are always an odd number of ingredients. Ginger is sometimes added, and pods of pea pods are sometimes added to the dish. ## Efforts for Preservation and Succession The dish is often eaten at home because it is nutritionally balanced with a large amount of ingredients and vegetables. ## Ingredients - Chicken thigh: 250-300g - Potato (or taro): 300g - Carrot: 80g - Bamboo shoots: 100g - Dried shiitake mushrooms: 10g (3-4 pieces) - green beans: 20 g - Konnyaku: 100 g - Dashi stock: 400ml (2 cups) - [Seasoning A] Soy sauce: 25～30ml - [Seasoning A] Salt: 4～5g - [Seasoning A] Mirin: 30ml - [Seasoning A] Sugar: 20-30g - Oil: 1 to 2 tbsp. - Needle ginger: 15g ## Recipe 1. 1. Cut chicken into bite-sized pieces. 2. 2. Cut potatoes and carrots into chunks. 3. 3. Cut bamboo shoots and konnyaku in the same way as in 2. Cut konnyaku into reins or kanoko-giri. 4. 4. Retard shiitake mushrooms and cut in half. Boil the green beans in salted water and cut into 4 to 5 cm lengths. 5. 5. Heat oil in a pan, lightly fry chicken, add 2, 3 and shiitake mushrooms, fry further, add soup stock and seasoning A, and cook until vegetables are cooked through. 6. 6. Add the green beans to 5, place in a bowl, and sprinkle with ginger. Or, you can combine various kinds of vegetables and skewer them. ## Provider Information provider : Nakamura Gakuen University, Faculty of Nutritional Sciences ![Image](Not found)" "# Nukamisodaki ｜ Our Regional Cuisines **Cuisine Name**: Nukamisodaki **Region**: Our Regional Cuisines ## Main Lore Areas Kitakyushu City ## Main Ingredients Used Sardines (mackerel), nuka miso ## History, Origin, and Related Events In the old days, nukazuke was a preserved food of the Ogasawara clan, and it was handed down to an old family in Kokura, where it spread among the common people. In the old houses of Kokura, nukazuke pickles are made in lacquer or vermilion-lacquered tubs with the family name on them, and have been handed down from generation to generation, and are shared with daughters who marry into the family. Not a few families are proud of their ""hundred-year old"" pickles. In summer, housewives were required to mix the vegetables from the bottom of the vat in the morning, afternoon, and evening, and even once in winter. When simmering sardines, mackerel, and other bluefish, a handful of this well-seasoned part of the bed of rice bran is used to remove the fishy smell. Another name for this dish is ""osasajinni,"" which is said to be the name for the nuka-miso that was used by the ladies of the palace at Kokura Castle in the old days. Because of its high nutritional value and preservation, it was also used during wars, and was named ""jindani"" by Lord Ogasawara, the feudal lord of the Ogura domain at that time. Since the mid-Edo period, sugar and sake have been added to the dish, leading to today's ""nuka-miso takikaki"" food culture. It is generally known as ""nuka-miso-taki"" or ""nuka-miso-ni"" (stewed in nuka miso). ## Opportunities and Times of Eating Habits It is eaten throughout the year. It is eaten as a side dish and as a snack. It is also served as a New Year's dish and at funerals and other ceremonial occasions. ## How to Eat First, sardines and mackerel are cut and boiled in a broth containing soy sauce, mirin, sugar, and other seasonings. When the fish is cooked to a certain degree, add the nuka-miso stock and cook over a slow fire. The fish will lose its distinctive smell and instead soak up the flavor of the nuka-bed. This flavor comes from the vegetable extracts that accumulate in the nuka-bed every time the fish is pickled, in addition to the flavors of sansho and chili peppers, the ingredients of the nuka-bed. ## Efforts for Preservation and Succession Nuka-miso is always sold at markets in Kokurakita-ku, Kitakyushu City. In addition, there are some izakayas (Japanese-style pubs), teishoku (set meal) restaurants, and coffee shops in the Kokura area that offer homemade ""nuka-miso taki"" as their signature menu item. ## Ingredients - Sardine: 10 sardines (800g) - sake: 80ml - Soy sauce: 80ml - Mirin (sweet cooking sake): 80ml - Sugar: 30g - Water: 300-400ml - ginger: 40g - Nuka miso: 100g - red pepper: 1 stick - Ginger (potted ginger): 10g ## Recipe 1. 1. Remove the head from the sardine and remove the guts from the tube. Soak the sardines in lightly salted water to remove the smell. (about 30 minutes) 2. 2. Combine the seasonings in a flat pot, place the sardines in the pot, and simmer gently. 3. 3. When the liquid has reduced, add the nuka miso on top and simmer until it melts. Finally, top with the ginger. ## Provider Information provider : Nakamura Gakuen University, Faculty of Nutritional Sciences ![Image](Not found)" "# Go Dofu with Sesame Soy Sauce ｜ Our Regional Cuisines **Cuisine Name**: Go Dofu with Sesame Soy Sauce **Region**: Our Regional Cuisines ## Main Lore Areas Arita Town ## Main Ingredients Used Soy milk, Kudzu or Starch ## History, Origin, and Related Events Tofu made throughout Japan is formed by adding bittern to soy milk, but “Go Dofu"", which is mainly from the town of Arita Town in Saga Prefecture, is characterized by the addition of kudzu, starch, and other ingredients to soy milk to harden it.The major difference from conventional tofu is the texture, which is soft and chewy. It also has a glossy, pudding-like sheen. It is usually served as a side dish with sesame soy sauce, but it can also be enjoyed as a healthy sweet by pouring molasses or soybean flour over it. The name “Go Dofu"" comes from the name ""Go,"" which means ""to make tofu"" in Japanese. The soy milk is pressed from the ""Go"" and kneaded with kudzu to make ""Go Dofu,"" which is said to be named after the ""tofu"" made from ""Go"".Another theory is that it is tofu that came from the Chinese country of “呉(=Wu)"". There are various theories about its origin, but one theory is that a tofu maker in Arita who visited Nagasaki at the beginning of the Showa period to buy soybeans learned from a Chinese person how to make tofu using ""kudzu"". Another theory is that an old lady at a sushi restaurant in Arita learned the original recipe from a Chinese man in Nagasaki in 1929, and it became popular in the town when she started serving it at her sushi restaurant. ## Opportunities and Times of Eating Habits It is often eaten at everyday meals, but is also served at Buddhist memorial services and celebrations. ## How to Eat Place soy milk in a saucepan and bring to a boil until it reaches 90 degrees. Meanwhile, combine starch and water in a bowl and dissolve. When the soy milk comes to a boil, add the dissolved starch and stir with a wooden spoon over low heat. 20 minutes of continuous kneading will make the mixture smooth. Turn off the heat, pour the mixture into a bat and cool in cold water for 15 minutes. Pour sesame soy sauce or molasses over the dumplings if desired. It may also be deep-fried with batter, used as a garnish for miso soup, or used in parfaits. Sometimes eaten with vinegared miso. ## Efforts for Preservation and Succession It can be enjoyed at restaurants as ""Aritayaki Gozen,"" a local delicacy in Arita. It is also sold at supermarkets in the prefecture. ## Ingredients - Kudzu starch: 40g - Water: 40g - Soy milk: 400cc - Milk: 300cc - Salt: 1／5 tsp. - Gelatin: 1／3 tbsp. - [Sesame soy sauce] Dashi (=Japanese soup stock): 2 tbsp. - [Sesame soy sauce] soy sauce: 2 tbsp. - [Sesame soy sauce] Ground Sesame: a pinch - Yuzu peel or sprout: a pinch ## Recipe 1. 1. Blanch gelatin in water. 2. 2. Dissolve the kudzu flour in a quantity of water, combine with soy milk and milk, heat to thicken, and add salt. 3. 3. Add the gelatin, boil until dissolved, then pour into molds and chill until hardened. 4. 4. Cut into pieces, place in serving bowls, garnish with yuzu peels and sprinkle with sesame soy sauce. Sprinkle with yuzu peel or kinome. ## Provider Information provider : Sukoyaka Shokutaku Saga ![Image](Not found)" "# Yuki no Tsuyu ｜ Our Regional Cuisines **Cuisine Name**: Yuki no Tsuyu **Region**: Our Regional Cuisines ## Main Lore Areas Arita Town ## Main Ingredients Used Daikon radish ## History, Origin, and Related Events Arita, Saga Prefecture, is known as the birthplace of porcelain, and porcelain production began in the early 17th century with the discovery of ceramic stone, the raw material for magnetism, at Mount Izumiyama in Arita. One of the people who found the potter's stone at this time was a Korean potter, Sanbei Kanagae (a.k.a. Sampei Lee), who is known as the creator of Arita-yaki porcelain.The ""Touzan Shrine"", built around 1658, has Emperor Ojin as its main deity, and a monument to Sampei Lee was erected on the site.On the evening of New Year's Eve, ""Arita Bowl Lantern Festival"" will be held at ""Touzan Shrine"", which is well known among the local people as the ""God of Pottery"". About 1,000 porcelain lamps are used to illuminate the area between the ""Tsuji-no-fuda"" intersection at the central intersection of the Arita Pottery Market Street and the shrine grounds. The festival begins around 23時30分 on New Year's Eve and continues until around 02時00分 on New Year's Day, when ""Yuki no Tsuyu,"" a local dish, is served. ""Yuki no Tsuyu"" is a soup of grated daikon radish roughly grated with a bamboo grater called ""Oni Oroshi,"" and baked rice cakes or thinly fried tofu in a miso soup. Since kiln workers had to stay at the kiln all night long, it is said that ""Yuki no Tsuyu"" was eaten as a nighttime meal because it warms the body even on cold nights and is easy to eat and keep one's stomach full. ## Opportunities and Times of Eating Habits It was eaten during kiln firing at Arita-yaki kilns. It is said to have been a valuable nighttime meal during overnight kiln firing, especially as a soup to warm the body during the cold season. Today, it is served at the ""Arita Bowl Lantern Festival"" held at “Touzan Shrine"" on New Year's Eve. ## How to Eat Add grated daikon radish roughly grated with a “Oni Oroshi(=grater)"" to the soup stock in which miso has been dissolved. Grill rice cakes until fragrant and add them to the warmed broth. Whale meat is sometimes added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is served during the ""Arita Bowl Lantern Festival. ## Ingredients - Daikon radish: 150g - Dashi (=Japanese bonito soup stock): 1 and 1／2 cups - Fried thin tofu: 1／2 sheet - Barley miso: 1 and 1／2 to 2 tbsp. - Daikon radish leaves: as desired (10g-15g) - Round rice cake: 4 pieces - Salt: as needed ## Recipe 1. 1. Cut Daikon radish into pieces and grind roughly with a food processor or grater. 2. 2. Heat Dashi (=Japanese bonito soup stock) and roughly chopped fried thin tofu in a saucepan over medium heat, and when it begins to boil, dissolve in barley miso. 3. 3. Boil the daikon radish leaves in boiling water with salt for about 1 minute and chop them. 4. 4. Cook the rice cakes in water in a microwave oven at 500w for 30-60 seconds without wrapping (cook 2 cakes at a time), then grill or toaster them until they are puffed up. 5. 5. Sprinkle step2 over step4 round rice cakes, garnish with step3 daikon radish leaves, and serve. ## Provider Information provider : Nishikyushu University Saga Cooking & Confectionery Vocational School Tanaka ![Image](Not found)" "# Kuchizoko no Nitsuke(Simmered Sole fish) ｜ Our Regional Cuisines **Cuisine Name**: Kuchizoko no Nitsuke(Simmered Sole fish) **Region**: Our Regional Cuisines ## Main Lore Areas Ariake Sea Coastline ## Main Ingredients Used Kuchizoko(=Sole fish) ## History, Origin, and Related Events The Ariake Sea, which has Japan's highest tidal range and vast mud flats, is home to a variety of unique fish and shellfish, including “Mutsugoro"", “Mekaja"", “Sea mushrooms"", and “Wrasses"". The sole fish, which lives on sandy muddy bottoms of shallow waters throughout Japan, is also found in the Ariake Sea and is called “kuchizoko"" in Saga Prefecture. Its body is characterized by its leaf-shaped body, with no distinguishable dorsal or caudal fins. The name ""kuchizoko"" comes from a theory that it resembles the shape of the sole of a shoe, or that its small mouth is on the underside. It is closely related to the flatfish, and has both eyes on the left side of its body. “Kuchizoko"" is a familiar food in the Ariake Sea coastal areas and is often stewed in a rich, slightly sweetened seasoning. ## Opportunities and Times of Eating Habits ""Kuchizoko no Nitsuke(=Simmered Sole fish)"" has been and continues to be a daily fish dish on the dinner table. Kuchizoko from the Ariake Sea has a unique flavor, and the black tongue is particularly delicious. ""Kuchizoko(=Sole fish)"" is available all year round, but the plump, simmered ""Kuchizoko(=Sole fish)"" available from summer to fall is the best tasting. Smaller “Sasa-kuchizoko"" can be eaten all the way down to the bones when deep-fried. It is also eaten as a fish dish for baby food and young children because it is easy to remove the meat from the fish. ## How to Eat In a pot, bring soy sauce, Sake and Mirin(=sweet rice wine) to a boil and cook the ""Kuchizoko(=Sole fish)"" with the scales removed. Add vegetables and simmer in the stock. Serve the ""Kuchizoko(=Sole fish)"" with the vegetables. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is commonly made at home and can also be enjoyed at restaurants in the prefecture. ## Ingredients - Kuchizoko(=Sole fish)(lower lip): 4 - Water: 400 ml - Sake: 200ml - Soy sauce: 100ml - Mirin(=sweet rice wine): 100ml - Sugar: 4 tbsp. - Squeezed ginger juice: 20 ml - Vegetables of your choice, such as gobou(=burdock) or greens: as needed ## Recipe 1. 1. Remove the Kuchizoko(=Sole fish)(lower lip) scales with a scrubbing brush, and gills and entrails remove too, rinse in cold water, blot dry, and make a cut along the backbone. 2. 2. Put the seasonings in a saucepan over high heat, bring to a boil, and add step 1, cut side up. When the water comes to a boil, remove the lye, cover with a drop-lid, cover the pot with a lid, and simmer over slightly higher than medium heat for about 5 minutes. Simmer quickly over high heat as the kuchizoko will cook quickly. 3. 3. Remove the lid from step 2, add the ginger juice, tilt the pot to scoop out some of the cooking liquid, and pour it over the fish several times. Cook the vegetables in the broth. Place in a serving bowl and pour a generous amount of the broth over the top.Saga Prefecture's soy sauce is sweet, so it is often cooked with soy sauce and Sake, without sugar or Mirin(=sweet rice wine). ## Provider Information provider : Nishikyushu University Saga Cooking & Confectionery Vocational School Tanaka ![Image](Not found)" "# Kuri Okowa ｜ Our Regional Cuisines **Cuisine Name**: Kuri Okowa **Region**: Our Regional Cuisines ## Main Lore Areas All of Saga Prefecture ## Main Ingredients Used Glutinous rice, chestnuts, Azuki beans(=Red beans) ## History, Origin, and Related Events “Kuri Okowa”, also known as “Kuri Kowai” and “Kowai”, is a traditional dish of Saga prefecture and served at local festivals and celebrations at home. When the dish is made as offerings to gods, the rice is shaped in the form of circular cones or triangles called “Gokkusan”. “Kuri Okowa” is also an indispensable part of “Kunchi” or “Okunchi” (=festival) held in the northern Kyushu areas in autumn. At these festivals, newly harvested rice is offered to the gods and people show appreciation for the bountiful harvest.The ""Imari Kunchi"" held in Imari-cho, Imari City in October is a fighting festival in which portable shrines and Danjiris fight each other, and is called ""Imari Ton-ten-ton"" from the sound of the taiko drums. Traditional families of the region prepare for this festival a few days ahead and make “kikka kabu” (=pickled chrysanthemum turnip), “kogui” (=crucian carp prepared with seasonal vegetables), “nishime” (=simmered vegetables) and “amazake” (=sweet, fermented rice drink). “Kuri Okowa” was made and given to the participants of “Kunchi” as a gift to take home with them. In other regions as well, ""Kuri Okowa"" is an indispensable dish for autumn festivals. At the autumn festivals of Niu Shrine in the Shiota and Ookusano districts and Hachimangu Shrine in the Kuma district, they make a lot of ""Kuri Okowa"" to entertain their guests. In Arita, during “Kunchi” in October, the “Kuri Okowa” is served in the shape of a folding-fan, which is considered good luck. This dish is often made with dried chestnuts as the name for this in Japanese is “Kachi Guri”, and the word “kachi” means to win in Japanese, and so this ingredient was used to incorporate the wish of winning the festival. The recipe differs depending on the region and family that makes it. ## Opportunities and Times of Eating Habits Every October, “Kunchi” (=festival) is held in Saga. During this month, many seasonal vegetables, fish, and chestnuts are available, and this festival is held to show appreciation for the crops that were harvested that year. “Kuri Okowa” meaning sticky rice made with chestnuts, is offered to the gods, and served to the people that take part in “Kunchi”. It is a traditional dish that is also served for other celebrations. ## How to Eat Wash the glutinous rice and soak in water overnight. Drain the water from the glutinous rice the following morning. Place the azuki beans and some water in a pan and cook until the water starts to simmer. Drain the water and put the azuki beans in a colander. Place the azuki beans and some water into the pan once again and cook for an additional 7 to 8 minutes. Peel the skin off the chestnuts. Place the glutinous rice, azuki beans and chestnuts into a food steamer and steam. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is made at home and taught as part of local cuisine cooking classes. ## Ingredients - Glutinous rice: 400g - Chestnuts (with their skin): 300g - Dried azuki beans(=red beans): 80g - Salt: A little ## Recipe 1. 1. Wash the glutinous rice and soak in water overnight. 2. 2. Peel the skin off the chestnuts. Simmer the azuki beans(=red beans) for eight minutes. 3. 3. Drain the water from the glutinous rice. Steam the chestnuts and azuki beans with a small amount of salt sprinkled on top. Douse the chestnuts and azuki beans with hot water just before the steaming is complete. ## Provider Information provider : Sukoyaka Shokutaku Saga ![Image](Not found)" "# Hoshigaki Namasu ｜ Our Regional Cuisines **Cuisine Name**: Hoshigaki Namasu **Region**: Our Regional Cuisines ## Main Lore Areas Matsuume Area of Yamato-cho, Saga City ## Main Ingredients Used Dried persimmon, daikon radish ## History, Origin, and Related Events Persimmons are grown throughout Japan. Saga prefecture does not produce large amounts of this fruit. Not much land is dedicated to growing persimmons but there are unique types of them grown in Saga. One type, with the brand name, “Onsen Bijin” (=Hot Spring Beauty) and grown in Takeo city, is a sour persimmon whose sourness has been taken out using special techniques. The fruit is left to ripen on the trees until they become a deep red color. The texture is crunchy, but the fruit is very juicy. This Onsen Bijin is not produced in large quantities and only 50 to 60 boxes of this fruit are made per year, which makes them rare.Another brand, “Kyara Gaki”, can only be grown on trees with an age between 50 to 100 years. The persimmons grown on these old trees are sweeter than ordinary persimmons and has been gifted to the Imperial Household Agency in the past. In autumn, many persimmons are left out to dry like orange curtains and this is scenic to the region.In such Saga Prefecture, ""kaki noren"" (=persimmon curtains) have become an autumn tradition.Dried persimmons are made by hand, one by one. The skin of the sour persimmon is peeled and then the fruit is tied with a piece of string and hung from a high place such as under eaves. They are called ""kaki-Noren"" (persimmon curtains) because the rows of dried persimmons look like orange curtains hanging down, particularly around Mount Sefuri and Mount Tenzan. This tradition has been around for around 300 years.The temperature in the areas surrounded by the mountains have extreme ranges, which make the climate ideal for making dried persimmons. The dried persimmons are soft and chewy and are very popular. Dried persimmons can be eaten as is,They can also be eaten for cooking, such as to make “Hoshigaki Namasu”. ""Namasu"" is eaten as one of the New Year's osechi dishes, and this ""Hoshigaki Namasu"" is indispensable in the Matsuume area of Daiwa-cho, Saga City, where dried persimmons have been produced for many years. ## Opportunities and Times of Eating Habits From late November of each year, persimmons are left out to dry and hung from the eaves of houses. It takes around 30 to 40 days for the dried persimmons to be made. Once they are ready, households have a tradition of making “Hoshigaki Namasu”. This dish is also made as part of osechi. Dried persimmons can be preserved for a long time by freezing them, so it is possible to enjoy them throughout the year. They are appreciated as a good source of fiber. ## How to Eat Cut Daikon radish and dried persimmon into shreds. Combine vinegar, yuzu juice, sugar, light soy sauce, and salt. You can also add shredded Yuzu peel. Fresh persimmons may be used instead of dried persimmons. Turnips can also be used instead of daikon radishes. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is made at home and served at local restaurants. Making dried persimmons is a seasonal tradition in Saga prefecture and has been carried out for many years. At local elementary schools, students get to experience the peeling of persimmons. ## Ingredients - Large, dried persimmon: 1 - Daikon radish: 160g - Carrot: 10g - Yuzu peel: A little - Salt (to sprinkle and rub into the vegetables): As needed - [Mixed vinegar] Vinegar: 1tbsp. - [Mixed vinegar] Sugar: 1 tsp. - [Mixed vinegar] Salt: A little ## Recipe 1. 1. Peel the daikon radish and carrot and cut into julienne sizes. Sprinkle salt onto them and rub in the salt. Leave for ten minutes. After that, wash the daikon radish and carrot lightly and squeeze the water out of them. 2. 2. Julienne the dried persimmon and yuzu peels and mix with the daikon radish and carrot. Dress in mixed vinegar. ## Provider Information provider : Saga Dietetic Association ![Image](Not found)" "# Tsunkidagojiru ｜ Our Regional Cuisines **Cuisine Name**: Tsunkidagojiru **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Vegetables and wheat flour ## History, Origin, and Related Events Both ""flat dago"" and ""dagojiru"", local dishes of Saga Prefecture, are made with ""dago"". “Dago” is a corruption of the word “dango,” and ""flat dago"" is a snack made by boiling flat wheat dough and sprinkling it with brown sugar. ""Dagojiru"", on the other hand, is a soup made by simmering wheat flour dumplings with plenty of seasonal vegetables. It is said that the name changes depending on the shape of the ""dango"" and the region, such as “dangojiru,” “nebadagoju,” “hirahibojiru,” and “tsunkidagojiru.” Among them, tsunkidagojiru is made by tearing the ""dango"" by hand, as can be understood from the word “tsunki” in the name, which means “to tear” in Takeo's dialect. In addition to Saga Prefecture, it is eaten in wide areas such as Kumamoto, Oita, and Miyazaki Prefectures as a dish to warm the body on cold days. Ingredients vary, but basically, seasonal vegetables are used. In addition, it is said that in some regions, whale meat is used instead of chicken, and adzuki beans are added. ## Opportunities and Times of Eating Habits In Saga Prefecture, where barley production is thriving, it has been eaten as a substitute for staple foods such as white rice and chagayu when they are unavailable. It used to be a staple food, but nowadays it is often eaten as a side dish. Also, it is said that it was eaten as a snack between meals or a late-night snack by farmers who worked from morning until sunset, planting and harvesting rice. ## How to Eat Cut vegetables such as taro and carrots into bite-sized pieces. Boil the vegetables and soup stock together, and once they are cooked, knead the wheat dango with hot water until they are as soft as an earlobe, tear them into bite-sized pieces, and add them to the pot. Once cooked, season with miso or soy sauce. If you add steamed and mashed sweet potatoes to the ""dango"", they will not get hard even when cold. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. ## Ingredients - Wheat flour (all-purpose flour): 400g - Hot water (for the flour): 300cc - Pumpkin: 200g (1／5th of a pumpkin) - Mizuimo (stem) (or hasuimo (stem)): 100g - Potatoes: 100g (2 medium pieces) - Carrot: 100g (1 piece) - Eggplant: 100g (1 medium piece) - Whale skin (fat): 100g - Green onion: 50g (2 pieces) - Miso: 120g - Water: 10 cups ## Recipe 1. 1. Slice the whale skin (fat) into 2-3 mm thick slices and lightly boil to remove excess oil and odor. Cut each vegetable into bite-sized pieces, soak the mizuimo (stem) and eggplant in water, and leave for 5 minutes to remove the lye. 2. 2. Pour 10 cups of water into a pot, add the potatoes, carrots, pumpkin, taro, and whale in that order, and bring to a boil. (About 10 to 15 minutes over medium heat, until soft.) When about 80% cooked, add the mizuimo and eggplant. 3. 3. Knead the flour with hot water until it is softer than an earlobe. At this time, add about 300cc of hot water little by little until it reaches the hardness of an earlobe. Tear this into bite-sized pieces and drop them in. The shape to tear is similar to that of suiton, and you can pull it with three fingers to tear it as appropriate. 4. 4. Add the torn flour and boil for about 5 minutes, then add the miso and season to taste. Finally, sprinkle with chopped green onions. ## Provider Information provider : ""Local Cuisine of Odonga Town"" ![Image](Not found)" "# Oyogoshi ｜ Our Regional Cuisines **Cuisine Name**: Oyogoshi **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Tofu, vegetables ## History, Origin, and Related Events About 230 years ago on February 19th, a fire broke out in the Ifuku village in Saga Prefecture that destroyed most of the village. There is a legend that the residents of the time boiled, seasoned, and ate the wild plants left over from the fire, then joined together to rebuild the village. Since then, a village festival called ""Oyogoshi Matsuri"" is held on February 19th to commemorate the village predecessors who had suffered from the disaster. The ""Oyogoshi"" is always served an essential dish in honor of the seasoned vegetables that were eaten back in the day. ""Oyogoshi"" means ""Aemono"" (dressed ingredients) in women's language, and it refers to vegetables seasoned in a white dressing. Tofu is typically used, but in the past every household grew their own vegetables, and so those vegetables were often used. Thus, instead of using tofu, which was not always available, taro was often used instead because it was available in every household. Nowadays, each household passes down their own unique recipe, with variations in vegetables and seasonings. For example, the taro can be mashed smoothly or some larger chunks might be kept to create textural variation. Pumpkin might also be used instead. ## Opportunities and Times of Eating Habits Aemono made with seasonal vegetables is beloved as home-cooking and as an every day dish in Saga Prefecture. It is also an essential dish for the ""Oyogoshi Festival"" held in February in Ifuku village. ## How to Eat Boil and mash the taro. Boil the spinach, squeeze out the excess water, then cut into bite-size pieces. Add carrot, burdock root, and shiitake mushroom to dashi broth and simmer with sugar, soy sauce, and mirin. Mix the mashed taro with sugar, mirin, miso, and sesame seeds, then add the other ingredients after draining thoroughly. Sesame seeds, sugar, and miso can be used, but the seasonings vary by household. The trick is to thoroughly remove the moisture from the vegetables and allow them to cool sufficiently, and also to evaporate the moisture from the taro by shaking it in the pot over low heat after draining. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being a common home-cooked dish, it can also be enjoyed at restaurants in the prefecture. ## Ingredients - Spinach: 1 bunch, 200g - Firm tofu: 1 (200-300g) - Sugar: 1 tbsp. - Miso: 1 tbsp. - Sesame seeds: 1 tbsp. - Bonito dashi broth: 100cc ## Recipe 1. 1. Wash the spinach thoroughly under running water, then drain in a colander. Boil for 15 to 30 seconds in plenty of boiling water until tender. Soak the spinach on bonito dashi broth for 1 minute, then wrap in a paper towel, squeeze out the water, and cut into bite-size pieces. 2. 2. Wrap the firm tofu in a paper towel and weigh it down for about 10 minutes, then drain. 3. 3. Toast the sesame seeds for about 1 minute until fragrant, then grind in a mortar. Add the sugar and miso and continue to grind for about 1 minute. 4. 4. Add the tofu from step 2 to the paste in step 3, and mix in the mortar using the pestle. 5. 5. Combine the ingredients from step 1 and step 4. ## Provider Information provider : ""Nishikyushu University Saga Cooking & Confectionery Vocational School Tanaka"" ![Image](Not found)" "# Yudedago ｜ Our Regional Cuisines **Cuisine Name**: Yudedago **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Wheat flour and brown sugar ## History, Origin, and Related Events ”Yudedago” is a corrupted form of the term “yudedango” and refers to sweets made from wheat flour and brown sugar. It is sometimes called “flat dago.” In Saga Prefecture, double cropping has long been practiced, and since wheat was grown after the rice was harvested, many farmers constantly had home-grown wheat flour and rice flour on hand. Therefore, they were often used for daily meals and easy-to-make snacks, and “yudedago” is one of such local dishes. It is common to boil flattened wheat flour dough and sprinkle it with brown sugar, but sometimes, boiled pumpkin, spinach, or mugwort is mixed into the dough, or red bean paste is wrapped inside it. ## Opportunities and Times of Eating Habits “Yudedago”, made using wheat flour that farmers often had on hand, is a snack eaten in between farm work and was often eaten as a supplement for meals when there was not enough rice. It is said that in the Takeo district, it was often eaten during breaks during rice planting. It was also sometimes served at festivals. ## How to Eat Mix flour with boiling water and knead until the dough is about as hard as an earlobe. Tear up the kneaded dough and place it in boiling water to boil. After boiling, throw away the boiling water, add brown sugar, and mix. The shape of the dough differs from household to household, such as tsunkiidago and kobangata. If you crush porridge into the dough and mix them together, it will remain soft even after a long time. It is also made with rice flour such as kanzarashiko and is sometimes eaten with sugared soy sauce as well. White sugar or boiled sugar can be used instead of brown sugar, but brown sugar is more flavorful and delicious. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly made at home. ## Ingredients - Wheat flour: 300g - Refined rice flour: 100g - Rice: 100g - Salt: Just a little - Soybean flour: 100g - Brown sugar: 100g ## Recipe 1. 1. Put the wheat flour, refined rice flour, rice, and salt in a bowl and mix with a rice paddle while adding boiling water little by little. 2. 2. When cool enough to touch, roll it up and boil it. 3. 3. Serve while hot with brown sugar and soybean flour sprinkled over it. ## Provider Information provider : ""Local Cuisine Recipes to Share"" ![Image](Not found)" "# Mutsugoro no Kabayaki (Broiled Mudskipper) ｜ Our Regional Cuisines **Cuisine Name**: Mutsugoro no Kabayaki (Broiled Mudskipper) **Region**: Our Regional Cuisines ## Main Lore Areas Ariake Sea coastal region ## Main Ingredients Used Mutsugoro(Mudskipper) ## History, Origin, and Related Events The Ariake Sea, in Saga Prefecture, is known for its vast tidelands, which appear during low tide, due to a wide tidal range of about 6 meters. The marine life which inhabit this area is unique and rare, and known as “maeumimon.” Symbolic of this genre of sea creatures is the mutsugoro (mudskipper), which can be found only in certain parts of the Ariake Sea and the Yatsushiro Sea (which is surrounded by the Kyushu mainland and the Amakusa Islands). In the Ariake Sea coastal areas, it is sometimes called ""mutsu"".The mutsugoro is an amphibious fish which has the ability to breathe both through its gills and its skin, and emerges from its burrow when the tides recede. Spawning season is from May to July, during which the male mutsugoros repeatedly leap high into the air in energetic displays of courtship―a sight that attracts visitors from throughout the country in hopes of capturing their feats on camera. Mudskippers are in season during the summer, between May and August, and are captured at low tide, using a traditional fishing method called “mutsukake-gyo.” “Mutsugoro no Kabayaki (broiled mutsugoro)” is a famous and delicious local cuisine, made by first lightly grilling the fish while still alive, and then cooked to a sweet and savory taste. When caught fresh, mudskippers can also be served as sashimi or served in miso soup. ## Opportunities and Times of Eating Habits Mutsugoro can be caught between mid-May and August. As “Mutsugoro no Kabayaki” requires the use of fresh, live mudskippers to be grilled alive, this dish can generally only be enjoyed at this specific time of year. ## How to Eat The dish is prepared by first skewering the mutsugoro while still alive, and then grilling them over charcoal. A pot is filled with sugar, soy sauce, and sake, and into this mixture the grilled mutsugoro are slowly simmered until the sauce has reduced and thickened. Another way to enjoy this fish is by making “Mutsugoro Sushi,” which is prepared by rolling “Mutsugoro no Kabayaki” into sushi. Because only the freshest fish are used, they are prepared by soaking them in saltwater in order to expel any mud or other impurities. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Mutsugoro is enjoyed not only in most households, but also at restaurants throughout the prefecture. A common way to eat mutsugoro at home is to purchase them pre-grilled, and then broiled (kabayaki) with their preferred sauce. ## Provider Information provider : Nishikyushu University Saga Cooking & Confectionery Vocational School, by Tanaka ![Image](Not found)" "# Gameni (chicken stew) ｜ Our Regional Cuisines **Cuisine Name**: Gameni (chicken stew) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the prefecture ## Main Ingredients Used Vegetables, chicken ## History, Origin, and Related Events Among the many regional dishes of Saga Prefecture, the standard is gameni chicken stew. The stew is called ""chikuzenni chicken stew"" nationwide. It is also loved as a regional dish in other regions of Kyushu, including Hakata. The stew is a dish in which a lot of root vegetables and chicken are fried and thoroughly simmered. It is said that the dish was created when Hideyoshi Toyotomi was sending troops to Korea during the Imjin War. When his large army encamped in Hakata, they caught many softshell turtles in Hakata's inlets and marshes, simmered them with vegetables, and ate the stew. That was the origin of the dish. At the time, softshell turtles were called ""river turtles"" or ""mud turtles,"" and then the dish was named ""gameni (turtle stew)."" Today, the dish doesn't use turtles; it uses chicken. The dish lives on as a special dish on special days. It is eaten during festivals such as the Okunchi festival and celebrations such as New Year's. ## Opportunities and Times of Eating Habits Gameni is a regional dish that is indispensable for festivals and celebrations. So it is placed on dining tables as one of the dishes prepared for the New Year's holidays. Also, it is served as a refreshment during the Okunchi festival, a fall festival held in various parts of Saga Prefecture. ## How to Eat Rehydrate the dried shiitake mushrooms. Peel the lotus root and burdock, chop them into chunks, and parboil them. Boil the Konjac, remove the scum, and cut the Konjac into bite-sized pieces. Pour oil into a pot, put in the chicken, which was cut into bite-sized pieces, and fry it. Then put in the other ingredients and fry them quickly. Add soy sauce, sugar, sake rice wine, mirin sweet rice wine, and the water, in which the shiitake mushrooms were soaked, into the pot. While removing the scum, let the food simmer thoroughly. After filling a bowl with the stew, sprinkle the stew with boiled peas whose strings have been removed. It may also be garnished with strips of ginger. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being typically made at home, one can enjoy it at restaurants in the prefecture. ## Ingredients - Chicken (thighs): 120g - Dried shiitake mushrooms: 2 small ones - Taro, lotus root: 60g each - Bamboo shoots, burdock, Konjac: 40g each - Carrots: 30g - Green beans: 20g - Broth: 200cc - Sugar: 1 tablespoon - Soy sauce: 1 1／2 tbsp - Sake rice wine, mirin sweet rice wine: 1 tbsp each - Ginger: a small quantity ## Recipe 1. 1. Cut the chicken into bite-sized pieces. Rehydrate the dried shiitake mushrooms. 2. 2. Boil the lotus root and burdock in vinegar diluted with water. Then remove the skins. Peel the taro and cut it into bite-sized pieces. Do the same with the bamboo shoots, carrots and konjac. 3. 3. Put the ingredients and broth into a pot and simmer them. Add the seasonings. When the water starts to boil, remove the scum. Place a wooden lid directly on the food in the pot and let the food simmer thoroughly. 4. 4. Fill a bowl with the stew. Garnish the stew with boiled green beans and strips of ginger. ## Provider Information provider : Food of Long Life at Saga ![Image](Not found)" "# Nigomi ｜ Our Regional Cuisines **Cuisine Name**: Nigomi **Region**: Our Regional Cuisines ## Main Lore Areas Saga prefecture, all regions ## Main Ingredients Used Vegetables, chicken ## History, Origin, and Related Events Kunchi is a festival found around the northern area of Kyūshū including Saga prefecture. All called Okunchi, this is an autumn festival wherein the first crop of the year is offered to the local deity and thanks is given to the gods in heaven and earth for the bumper crop of grains. In the former town of Imari in what is now Imari City, Kunchi is also observed every year in October, where mikoshi and danjiri shrines are brought together for a so-called fight festival. The spectacle, known as “Imari Ton-ten-ton” begins at the sounding of the drum, and chestnut rice and nigomi are crucial Kunchi cuisine for the event. Nigomi is a boiled dish made with either chicken or tofu; chestnuts; and root vegetables like lotus root, burdock root, or daikon radish; all simmered in seasonings like sugar or soy sauce. Also called “nijā,” the dish’s appeal is in the simple flavor of the vegetables and the well balanced nutrition it provides. It’s said that the dish was originally made as a way to not waste the leftover ingredients used in making a different boiled dish called nishimé, the leftover chestnuts and red beans used for chestnut rice, and the leftover water from boiling the red beans. Nigomi is made in bulk the evening before Kunchi, and is reheated and eaten bit by bit over the following 2~3 days. ## Opportunities and Times of Eating Habits As Kunchi is a festival, there is a custom of serving red bean rice, a celebratory dish, or amazake, along with the feast prepared for when relatives visit. For celebrations and festivals, it’s said that eye-pleasing, aesthetically arranged dishes are reserved for serving to invited guests, while less appealing leftovers or scraps are used for the host family to eat. ## How to Eat Chop chicken thigh meat into around 2cm cubes, and cut taro, carrots, burdock root, and lotus root into equal sized chunks. Parboil konjac jelly and hand-tear into pieces. Boil the red beans, discarding the water from the first boil, then adding more water and boiling again until soft. Add dashi stock to a pot, then add the cut vegetables, meat, konjac, peeled chestnuts, and continue to boil. Once fully heated throughout, add the red beans and red bean water, then add soy sauce or sake, and sugar to adjust the flavor. The chicken can be substituted with seafood, and dango can also be added. ## Efforts for Preservation and Succession Besides being commonly made in households, nigomi can also be eaten at restaurants throughout Saga prefecture. It is often included in school lunch menus as well. ## Ingredients - Chicken thigh: 60g - Each taro and chestnuts (candied chestnuts can also be used): 120g - Red beans: 60g - Carrots: 50g - Each burdock root, lotus root, konjac jelly: 40g - [Seasoning]soy sauce: 4 tsp. - [Seasoning]sake: 4 tsp. - [Seasoning]sugar: 5 tsp. - Dashi stock: 270cc - Water from boiled red beans: 60cc ## Recipe 1. 1. Chop chicken thigh meat into around 2cm cubes. Cut taro, carrots, burdock root, and lotus root into equal sized chunks as the chicken. 2. 2. Parboil the konjac jelly and hand-tear into pieces. Chop the chestnuts into halves. 3. 3. Boil the red beans once and discard the water. Add more water and boil again until soft. Set aside this water from the second boil and do not throw it away. 4. 4. Add dashi stock to a pot, adding in burdock root and lotus, and briefly boil. Next, add the carrots, konjac, chicken, and chestnuts, and continue to boil. 5. 5. Add the taro, then add the red beans, the boiled red bean water, and continue to boil until soft. Add in the seasoning, and serve in a bowl. ## Provider Information provider : ""Sga no Chojyu menu(Saga's Longevity Menu)"" ![Image](Not found)" "# Noppe Jiru ｜ Our Regional Cuisines **Cuisine Name**: Noppe Jiru **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Fried tofu, vegetables ## History, Origin, and Related Events “Noppejiru” is a soup that has been passed down through families in Saga Prefecture, and is sometimes called “Noppeijiru” or “Nuppeijiru.” “Noppe” or “noppei” means the soup’s consistency is thickened with potato starch. It’s characterized by its thickness and the presence of many root vegetables such as taro and burdock. It’s eaten as an everyday meal, especially in winter, as a dish to warm the body. It’s also often eaten on days when people gather, and the ingredients used vary depending on the event. For example, chicken for celebrations, azuki beans for auspicious days such as weddings, and flower gluten without meat for memorial services. But it always has plenty of ingredients such as vegetables, and is always seasoned with soy sauce and salt. ## Opportunities and Times of Eating Habits In addition to being eaten on a daily basis as a soup to warm the body during the cold winter, it’s also eaten on ceremonial occasions. Shiitake mushrooms and burdock root are added for flavor at Buddhist ceremonies, while chicken is added at celebrations. Also, azuki beans are sometimes added for auspicious occasions such as weddings. ## How to Eat Dice and briefly boil the vegetables such as taro, sweet potato, burdock, and lotus root. Also dice the other ingredients such as chicken, fish paste, and chikuwa fish cake tubes. Boil the ingredients in dashi stock; once cooked, season with salt and soy sauce, then thicken with potato starch dissolved in water. The dashi stock can be made from kombu seaweed, chicken bones, dried shiitake mushrooms, etc., and can also be simmered with deep-fried tofu shimejiru (the once-boiled juice that remains after the tofu has been boiled), sake, or mirin sweet rice wine. Sometimes tofu is added for color or green peas are sprinkled on top to add a touch of green. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. ## Ingredients - fried tofu (1 block): 300g - taro (4 pieces): 200g - carrot: 100g (1) - burdock root: 100g(1 medium) - daikon radish: 70g(1／10th) - lotus root: 70g - konjac: 70g (1／3rd slice) - Dried shiitake mushrooms: 6g (3 medium pieces) - potato starch: 1 tbsp - dashi stock: 5 cups - salt: 1 tsp - soy sauce: 2 tbsp ## Recipe 1. 1. Cut the fried tofu, taro, carrot, burdock root, daikon radish, lotus root, and konjac into chunks. Rehydrate the dried shiitake mushrooms in water and cut into thin slices. 2. 2. Parboil the burdock root, lotus root, and konjac. 3. 3. Put the ingredients from Step 1 into a deep pot, add the dashi broth, and simmer until they become tender. 4. 4. Adjust the flavor with salt and soy sauce, and finish by adding potato starch dissolved in water to thicken the soup. ## Provider Information provider : Local specialty of Odonga Town ![Image](Not found)" "# Suko-zushi ｜ Our Regional Cuisines **Cuisine Name**: Suko-zushi **Region**: Our Regional Cuisines ## Main Lore Areas Shiraishi Town ## Main Ingredients Used Rice ## History, Origin, and Related Events Facing the Ariake Sea, Shiraishi Town boasts a rich natural landscape of mountains, plains, sea, and rivers. Particularly, the Shiraishi Plains were reclaimed through repeated land reclamation projects from the medieval era to the present, becoming a fertile land for cultivating rice, wheat, vegetables, and more. Rice, in particular, has been a focus of continuous quality improvement efforts for centuries. According to tradition, over 500 years ago, the lord of the Suko district in Shiraishi Town valued the local farmers greatly and devoted efforts to enhance the quality of rice. Their dedication led to the fame of ""sushi rice"" and ""sake-brewing rice"" spreading nationwide. In gratitude for this lord's care, local residents crafted sushi using the abundant seafood and mountain ingredients and offered it as a tribute. This sushi came to be known as ""Suko-zushi,"" and it continues to be cherished from generation to generation, an indispensable delicacy for celebrations even today. Characterized by its boxed-sushi style, it offers a simple and delightful taste with a variety of local ingredients. Originally, it used grilled mud loach (a type of fish), but due to its rarity nowadays, alternatives like shrimp or saury are sometimes used. ## Opportunities and Times of Eating Habits In the Suko district of Shiraishi Town, Suko-zushi was served as a feast during festivals, for people visiting local temples like Nichirinzan Suido Anfukuji, and as a welcome treat for daughters who returned home after getting married. Even now, it remains a prideful dish of this region, served to guests during local festivals and celebrations. ## How to Eat The rice is cooked with salt and konbu seaweed. After cooking, vinegar is added to the rice, mixed, and then packed into a wooden box called ""morofuta."" The rice is scored to form squares, and a variety of ingredients like takenoko (bamboo shoots), narazuke (pickled vegetables), grilled mud loach, kinshi tamago (shredded egg crepe), sweet and savory simmered shiitake mushrooms, burdock, and carrot are heaped onto the squares. Mitsuba (Japanese wild parsley) and minced pickled ginger are used for garnishing. Instead of grilled mud loach, eel or shrimp can be used as a substitute. It's cut using a spatula. The ingredients can vary depending on the season and household, but local seafood and mountain ingredients from the Ariake Sea area are widely utilized. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Apart from being prepared at home, it can also be purchased at local roadside stations, farmers' markets, and supermarkets within Shiraishi Town. Additionally, schools in the town offer classes on traditional local cuisine, and high schools and colleges across Saga Prefecture engage in making ""Suko-zushi"" as part of cooking exercises. ## Ingredients - Rice flour: 5 cups - Glutinous rice: 0.5 cups - Salt: 2／3 teaspoon - [Vinegar Mixture] Sugar: 60g - [Vinegar Mixture] Vinegar: 1／2 cup - [Vinegar Mixture] Salt: 1 teaspoon - Mud loach (grilled): 5 fish - Burdock root: 30g - Carrot: 30g - Dried shiitake mushrooms: 5 pieces - [A] Rehydrated shiitake mushroom broth: 1 cup - [A] Sugar: 2 tbsp - [A] Sake: 1 tbsp - [A] Soy sauce: 2 tbsp - Eggs: 3 - Kamaboko (fish cake): 1 piece - Pea pods: as needed - Narazuke (pickled vegetables): 1／3 piece - Minced pickled ginger: as needed ## Recipe 1. 1. Wash the rice and cook it with salt in the usual way. 2. 2. Prepare the vinegar mixture. 3. 3. Clean the mud loach, halve them, and remove their meat neatly. 4. 4. Rehydrate the shiitake mushrooms and slice them thinly. Cut the burdock root and carrot into short, thin strips. 5. 5. Simmer the shiitake mushrooms in seasoning [A] until they become sweet and savory. Remove and simmer the burdock root and carrot in the same liquid. 6. 6. Make a thin egg crepe and shred it finely. Steam the kamaboko and cut it into 18 thin slices. Boil and diagonally slice the snow peas. Cut the narazuke into thin strips and mince the pickled ginger. 7. 7. Transfer the cooked rice to the ""morofuta,"" pour the vinegar mixture, mix and spread it gently and evenly. Cut into 6 vertical and 3 horizontal sections, then top with ingredients. ## Provider Information provider : Saga's Food - Local Cuisine ![Image](Not found)" "# Ocha gai(Cha gayu) ｜ Our Regional Cuisines **Cuisine Name**: Ocha gai(Cha gayu) **Region**: Our Regional Cuisines ## Main Lore Areas Saga City, Ogi City, Kanzaki City ## Main Ingredients Used Rice ## History, Origin, and Related Events Ochagai"" or ""Ochagayu"" is rice cooked with tea. It is said to have originated as a way to save rice in the closing days of the Tokugawa shogunate, when Naomasa Nabeshima, the 10th lord of the Saga Domain, who was suffering from financial difficulties, issued a frugal and thrifty decree that ""not even a grain of rice should be wasted. In particular, merchants who shared their houses with their servants served chagayu (rice gruel) for breakfast, which consisted of cold rice from the night before, tea made with freshly brewed and powdered tea, to cover the needs of a large number of servants. Later, it took root as a food custom mainly in the Ariake Sea coastal areas, and until shortly after World War II, it was also eaten at home as an everyday meal. However, with the rapid economic growth of Japan, the number of households cooking it declined. Today, it can be enjoyed at breakfasts at inns in the prefecture. Ureshino, which flourished as a post town along the Nagasaki Kaido Road, has long been famous for its hot springs and Ureshino tea, which relieves the fatigue of travelers. In Ureshino, ""ochagai"" (tea gai) is made using such Ureshino tea. Unlike white gayu, ""ochagai"" has a simple flavor and a refreshing aftertaste that is infused with the taste of tea. In summer, it is recommended to eat it chilled. Depending on the season, sweet potatoes may be added to make ""imo-gayu"" (sweet potato gayu). ## Opportunities and Times of Eating Habits This dish is eaten on a daily basis and was often served as a breakfast for servants, especially in merchant houses. ## How to Eat Wash rice and put it in a colander. Bring water to a boil, add Bancha (green tea), and make tea juice. Add the rice to the tea broth and heat. Alternatively, add cold rice and tea leaves in a bag to the hot water and simmer. Peeled and diced sweet potatoes are also sometimes added to add bulk. ## Efforts for Preservation and Succession Commonly made at home. Since the summer of 2006, inns and hotels in Saga Prefecture that are members of the Ryokan Association Youth Club have started serving it for breakfast as a local delicacy. ## Ingredients - Rice: 200g - green tea: 20g - Water: 1,600ml ## Recipe 1. 1. Wash rice and set aside in a colander. 2. 2. Bring a quantity of water to a boil, add Bancha tea, and heat for about 2 minutes to make tea juice. (It is better to cook the tea leaves directly rather than putting them in a bag, as the porridge will be less sticky and more flavorful.) ) Reserve 200 ml of the tea juice and add it to the finished product if it is too hard. 3. 3. Add the rice to the tea juice in step 2, bring to a boil, and simmer to prevent spilling. ## Provider Information provider : Saga's Longevity Menu ![Image](Not found)" "# Dabu ｜ Our Regional Cuisines **Cuisine Name**: Dabu **Region**: Our Regional Cuisines ## Main Lore Areas Hamatama Town, Karatsu City ## Main Ingredients Used Vegetables ## History, Origin, and Related Events Dabu"" is a local dish made with chicken and seasonal vegetables, and has been handed down from Saga Prefecture to Fukuoka Prefecture. It is called ""dabu"" with an accent from the word ""zabu"" because it is made ""zabu-zabu"" with a lot of water without using ingredients that easily fall apart. This dish is served at weddings, funerals, and other occasions to which guests are invited, and differences arise in the ingredients and the way they are cut depending on the celebration or mourning. In the Karatsu area, it is popular to cut all ingredients into strips, while konnyaku is cut into triangles for Buddhist ceremonies. For weddings and funerals, lotus root, dried shiitake mushrooms, konnyaku, kikurage, frozen konnyaku, and chicken are used, while fu is added for celebratory occasions. Especially in the Hamadama area, it is made without thickening. In other areas, ingredients are cut into squares and hanafu is used for celebratory events such as marriages and other festive occasions. Some people also do not use sugar for seasoning. Conversely, on occasions of mourning, the ingredients are cut into triangles and sugar is used. The seasoning differs from household to household, but in the past, people in the community, including neighbors, would gather together to jointly make a large quantity at a time. ## Opportunities and Times of Eating Habits People in the neighborhood would gather to make the dish on occasions such as weddings, funerals, and other occasions when each family would invite guests. It is also made whenever guests are invited, and is still passed down from generation to generation as a traditional dish. ## How to Eat Cut ingredients such as radish, konnyaku, burdock root, carrot, taro, and baked tofu into 1 cm cubes and prepare them. Add them to the broth and simmer softly, seasoning with salt and light soy sauce. Add temari-fu and ginnan, and thicken with potato starch. Lightly seasoned, the dish can be eaten hot or cold. In some regions, white fish is used instead of chicken. ## Efforts for Preservation and Succession It is commonly made at home, and can also be enjoyed at restaurants in the prefecture. ## Ingredients - chicken meat: 180g - thick fried tofu: 1／2 of a pound - kamaboko (fish paste): 1 stick - lotus root: 1／2 of a medium-sized one - Taro: 4 - Burdock: 1／3 - frozen konnyaku: 5 pieces - carrot: 1／6 - fu (raw): 5 - dried shiitake mushroom: 5 - soup stock: 6 cups - sugar: 2 tbsp. - Light soy sauce: 4 tbsp. - sake: 4 tbsp. - salt: 2／3 tsp. ## Recipe 1. 1. Cut chicken into 1 cm cubes. Cut other ingredients into 1 cm cubes. Cut burdock into small pieces. Unwrap the konnyaku and cut into thin strips. 2. 2. Make soup stock with kombu (kelp) and iriko (dried sardines), add chicken and other ingredients, and season lightly. ## Provider Information provider : Sukoyaka Shokutaku Saga ![Image](Not found)" "# Niimoji ｜ Our Regional Cuisines **Cuisine Name**: Niimoji **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used mizuimo (sweet potato) ## History, Origin, and Related Events Saga Prefecture has a mild climate throughout the year, but in the summer it gets hot, around 30 degrees Celsius every day. At such times, a vinegared taro called ""Niimoji"" or ""Niimoji no Vinegared Food"" is very useful. This dish is made by peeling and pickling mizuimo in nihaizu or sanhaizu vinegar, and is eaten daily as an everyday summer food, and is loved by the locals as ""Saga's summer taste. Because it can be stored in the refrigerator for up to a week, it is also served as a side dish for Bon Festival offerings or when entertaining guests at festivals. Because it is eaten in the summer, it is often served chilled, and the crunchy texture of the mizumo is a staple of the dish. It is sometimes boiled softly, depending on the preference of the cook or eater. The sourness and sweetness of the taste varies from household to household, and each family has its own ""taste"" that is passed down from generation to generation. ## Opportunities and Times of Eating Habits The main ingredient of ""Niimoji"" is mizuimo, which is delicious from July to before frost. In addition, because niimoji tastes best when eaten cold, it is often eaten in the summer, when people's appetites wane due to the heat. It is often served as a side dish when entertaining guests during Obon and festivals. ## How to Eat Peel and cut taro into 4 cm lengths, and soak in water to remove the yolk. Put vinegar, sugar, and sliced chili peppers in a enameled pot and bring to a boil, then add mizushima and simmer briefly. When the water comes to a boil, add the mizumo and simmer briefly. Add a heaping of shredded ginger and serve. When using dried taro's stem, add vinegar and boil in water before cooking. ## Efforts for Preservation and Succession It is commonly made at home, and can also be enjoyed at restaurants in the prefecture. ## Ingredients - Miziumo potato: 200g - Seasoning A] Vinegar: 1 cup - Seasoning A] Sugar: 6 tbsp. - Seasoning A] Salt: A pinch - Seasoning A] Chili pepper: A pinch - ginger: A pinch ## Recipe 1. 1. Peel taro, cut into 4 cm lengths, and soak in water. 2. 2. Put vinegar mixed with seasoning A in a pan, bring to a boil, add 1 and simmer briefly. Add 1 and simmer briefly. Be careful not to overcook, as overcooking will reduce the texture. 3. 3. Arrange the slices of ginger on a plate. You may chill it thoroughly. ## Provider Information provider : Saga no Shoku-teki Local Cuisine ![Image](Not found)" "# Ika no kakeae ｜ Our Regional Cuisines **Cuisine Name**: Ika no kakeae **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Squid, vegetables ## History, Origin, and Related Events Oroshi-namasu,"" ""kakiage,"" or ""nutaage,"" a dish made by dressing seafood with radish or wakame seaweed, is found all over Japan. In Saga Prefecture, it is called ""kake-waage"" or ""kake-yaa,"" and is eaten throughout the year as one of the daily side dishes. On the other hand, it is an indispensable dish on festive occasions such as festivals or when many people gather for rice planting or harvesting, and it is one of the dishes served at festivals, as people usually have a poor diet. The seafood used depends on the household, the season, and the region. For example, sardines, mackerel, and horse mackerel are used in areas near the Ariake Sea and the Genkai Sea, while crucian carp is sometimes used in areas with many moats and creeks. Since the season when mackerel, which is particularly fatty, becomes available for landing is around the time of the autumn festival, mackerel was often used for the autumn festival. When using bluefish, it is often grated into three pieces or cut open by hand, lightly salted, washed in vinegar, and marinated in vinegar. Squid and whale are also used. Daikon radishes are often used for ""kakewase"" because they become sweeter during the frosty season, when the taste is more intense as you bite into them, making them even more delicious. ## Opportunities and Times of Eating Habits Daikon is eaten throughout the year as an everyday food, and is often served at gatherings. It is also prepared as an event food for Shinto festivals, especially during the autumn festival season, when mackerel is at its best, so it is often served with vinegared mackerel. ## How to Eat Fry white sesame seeds in a frying pan and carefully grind them in a mortar until sesame oil is released. Cut squid into strips after removing the guts and quickly blanching in boiling water. Cut radish and carrot into strips and season with salt. Add white miso paste, sugar and vinegar to the ground sesame seeds. Mix with squid, vegetables and other ingredients to complete the dish. Some people add yuzu (Japanese citron) pepper or ginger to the vinegared miso. ## Efforts for Preservation and Succession (Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. It is also served in school lunches. ## Ingredients - Squid: 100g - Daikon radish: 150g - Cucumber: 100g - Carrot: 20g - Salt for seasoning: to taste - White sesame seeds (parched): 1tbsp. - Miso (soybean paste): 1tbsp. - sugar: 1tbsp. - vinegar: 1tbsp. ## Recipe 1. 1. Boil squid and cut into strips. 2. 2. Cut radish, cucumber and carrot into 1cm strips and sprinkle with salt. 3. 3. Grind sesame seeds well in a mortar, add miso paste, sugar and vinegar, in that order, and mix carefully. ## Provider Information provider : Sukoyakashokutaku Saga ![Image](Not found)" "# Funankogui ｜ Our Regional Cuisines **Cuisine Name**: Funankogui **Region**: Our Regional Cuisines ## Main Lore Areas Kashima City, all areas ## Main Ingredients Used crucian carp ## History, Origin, and Related Events The Ariake Sea has a tidal range of about 6 meters, and at low tide, tidal flats extend 5 to 7 meters offshore. Although fish and shellfish of unusual shapes and sizes can be caught here, an alternative source of protein was needed during the off-season in winter. One such fish that was valued as a wintertime protein source was crucian carp, a river fish. It is the most common freshwater fish caught in Saga Prefecture, and is often caught in the creeks of Shiraishi and the Saga Plain, as well as in rivers. Farmers, in particular, catch crucian carp when draining rice paddies in the fall to dry them for long-term preservation. A famous local dish using crucian carp is ""funankogui. Also called funanokogui, this dish consists of crucian carp wrapped in kelp and slowly simmered with seasonal vegetables such as radish, and is softened so that it can be eaten right down to the bones. It is loved as a local delicacy because of its unique flavor and lack of fishy smell. It is always served on special occasions throughout Saga Prefecture, and when it is prepared at home, it is customary to make a large pot of it and distribute it to neighbors. In Kashima City, there is a custom of offering funankogui to Ebisu-sama on January 20, the 20th day of the New Year, to pray for a good catch, prosperous business, and family safety. According to some accounts, the sea bream offered to Ebisu-sama was too expensive for the common people to afford, so they used crucian carp, which is similar in shape, to make up for it, or crucian carp was used instead of fish that could not be caught in the Ariake Sea in winter. In addition, a ""funa-ichi"" (funa market) has been held for more than 300 years on the 20th day of the New Year, where fresh live funa are sold as ingredients for ""funankogui"". ## Opportunities and Times of Eating Habits Throughout Saga Prefecture, crucian carp is served on Hare (formal occasions) and is also eaten at Okunchi and other festivals. In Kashima City, where it originated, it is offered to Ebisu-sama on the 20th day of the New Year. ## How to Eat Put miso in a sarashi bag, hang it up, and strain it naturally to extract the juice. After the sand has been thoroughly removed and the kelp has been washed, roll the crucian carp in the kelp. Tightly roll the crucian carp and tie it with a kanpyo. Put radish, konnyaku, lotus root, and burdock root cut into large pieces in a pot, bring to a boil, place the crucian carp wrapped in the kelp on top of it, add the fish, brine, sugar, soy sauce, and other seasonings, and simmer over high heat for about 10 hours. Be careful to keep the crucian carp covered with water at all times. For the suume-jiru, use old miso or aka-miso (red miso) for the best taste, or simmer the fish with ingredients in a miso bag. You can also put straw or konnyaku in the bottom of the pot to prevent it from burning. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. It is served every year at the Funa Market in Kashima City, and is also sold as a side dish at supermarkets in Kashima City a few days before the Funa Market. ## Ingredients - Crucian Carp: 330g (2 medium fish) - Kelp: 100g (2 medium sized fish) - Daikon radish: 130g - Konnyaku: 110g (1／2 sheet) - lotus root: 65g - Burdock root: 65g (1 burdock) - Red miso: 100g (1 pound) - Brown sugar: 100g (1 pound) - White sugar: 50g - soy sauce: 2 tbsp - Sugar flavored water: 65g ## Recipe 1. 1. Make suume soup by straining aka-miso (not included in the quantity) through a bag. Miso is placed in a sarashi bag and suspended, and the juice is squeezed out naturally. 2. 2. Clean the kelp by removing sand. 3. 3. Roll the crucian carp in the kelp. Tightly roll the crucian carp and tie with kanpyo (not included). 4. 4. Put radish, konnyaku, lotus root, and burdock root cut into large pieces in a pot, arrange the 3 ingredients in the pot, add 1 rinse soup and seasonings, and simmer over low heat for about 10 hours. 5. 5. When the amount of liquid in the pot is reduced, add more liquid to the pot and simmer for about 10 hours. ## Provider Information provider : Local cuisine of the town of Odonga ![Image](Not found)" "# Hana-hajiki ｜ Our Regional Cuisines **Cuisine Name**: Hana-hajiki **Region**: Our Regional Cuisines ## Main Lore Areas Isahaya Area ## Main Ingredients Used Cucumber, Carrot, Deep-fried tofu, Konjac(=yam cake), Shrimp, Sasami (=white meat), Green beans ## History, Origin, and Related Events ""Hana-hajiki"" is a local dish of the Isahaya area.Various ingredients are arranged in a radial pattern on a plate and eaten while dipping them in hot and vinegared miso. It has long been served as a vegetarian dish for Buddhist memorial services.The unique name “Hana-hajiki"" comes from the fact that the spiciness of the spicy vinegared miso makes one's nose prickle.There is a culture in and outside of Nagasaki Prefecture to eat pickled takana, which is also called ""hana-hajiki,"" but as a dish it is completely different. ## Opportunities and Times of Eating Habits In the past, it was mainly a vegetarian dish for Buddhist memorial services, but now it is also eaten as an everyday side dish in the home. ## How to Eat The basic style is to arrange the ingredients such as cucumber, carrot, deep-fried tofu, konjac(=yam cake), shrimp, white meat, and string beans cut into strips in a radial pattern on a single plate, and eat them while dipping them in hot and vinegared miso. Whale meat, a Nagasaki specialty, is sometimes added as one of the ingredients. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Because it is a local dish that should be handed down from generation to generation, and because it is rich in ingredients and nutritious, it is sometimes served as a school lunch at schools in Isahaya City. The amount of spices in the spicy vinegared miso is reduced to make it easier for children to eat. ## Ingredients - Deep-fried tofu: 1／2 tofu (100g) - Konjac(=yam cake): 1／2 sheet (125g) - Cucumber: 50g - Sardine Whale: 50g - Sasami (=white meat): 2 (86g) - Green beans: 7 (50g) - Carrot: 50g - Shrimp: 5 (150g) - [Spicy vinegared miso] Rice miso: 4 tbsp. - [Spicy vinegared miso] Hot pepper paste: 2 tsp. - [Spicy vinegared miso] Sugar: 3 tbsp. - [Spicy vinegared miso] Vinegar: 3 tbsp. - [Spicy vinegared miso] Sake: 1／2 tbsp. ## Recipe 1. 1. Boil the deep-fried tofu and konjac(=yam cake) and cut into thin strips 1 cm wide and 5 cm long. 2. 2. Cut cucumber into thin strips 1 cm wide and 5 cm long. 3. 3. Wash sarashi whale in cold water and drain. 4. 4. Remove the muscle from the whiskers, sprinkle with Sake and a pinch of salt, place in a dish, cover lightly with plastic wrap, steam for 5 minutes, and cut into large pieces. 5. 5. Boil string beans until colorful and cut diagonally into two. 6. 6. Cut carrots into thin strips 1 cm wide and 5 cm long, and pre-boil them. 7. 7. Remove the backs of the shrimps, boil them in boiling water with a pinch of salt, peel and cut them in half lengthwise. 8. 8. Make the spicy vinegared miso paste. 9. 9. Arrange all the ingredients in a radial pattern in a colorful manner, and serve with the spicy vinegared miso paste. ## Provider Information provider : (Public Corporation)Nagasaki Dietetic Association ![Image](Not found)" "# Nuppe ｜ Our Regional Cuisines **Cuisine Name**: Nuppe **Region**: Our Regional Cuisines ## Main Lore Areas Isahaya Area ## Main Ingredients Used Chicken, Deep-fried tofu, Satoimo(=Japanese taro), Konjac(=yam cake), Gobou(=Burdock), Daikon radish, Carrot, Dried shiitake mushroom, Balled tofu ## History, Origin, and Related Events ""Nuppe"" is a local dish that has been passed down from generation to generation in the Isahaya area.In fact, similar dishes exist all over Japan. In addition to the same name "" Nuppe,"" there are many other names that differ by one character, such as ""Nuppei"" and "" Noppe"" (each of which is sometimes called by adding ""soup"" at the end). All of them have in common that root vegetables, mainly satoimo(=Japanese taro), are cut into small pieces and boiled, and that the soup is thickened.It is not known when and where they originated. One theory is that it came to be made in various regions because the main ingredients, root vegetables, are readily available and inexpensive, and because they do not easily fall apart when boiled, making it easy to prepare large quantities in a single batch and keep them on hand. It is also believed to have been influenced by the fact that because it can be heated and served each time, it was seen as an ideal dish for both large gatherings and as an everyday side dish.The name ""nuppe"" is said to come from the thickening of satoimo(=Japanese taro) and Katakuriko(=potato starch) to make it ""nuttori"". ## Opportunities and Times of Eating Habits In the Isahaya area, it has long been served as a vegetarian dish for Buddhist memorial services. It has also been served as a celebratory dish at weddings, etc., with whale meat and chicken meat added. Nowadays, it is often prepared as an everyday food that can be preserved. Some local restaurants serve it as part of their regular menu. ## How to Eat The recipe is simple. Vegetables, mainly root vegetables, are chopped into small pieces and simmered with konjac(=yam cake), deep-fried tofu, dried shiitake mushrooms, and florets. When adding meat, chicken is usually used, but whale meat or pork belly may also be added. Because it is thickened, it tastes good even when cold. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Because of its good nutritional balance, it has become one of the school lunch menus in schools throughout Nagasaki Prefecture.In addition, the existence and value of this dish is beginning to attract renewed attention in and outside of the prefecture, as it can be made using scraps of root vegetables after cooking boiled vegetables, etc., at a time when there are calls for reduction of food loss. ## Ingredients - Chicken: 50g - Deep-fried tofu: 50g - Konjac(=yam cake): 40g - Dried shiitake mushroom: 1 piece (4g) - Carrot: 20g - Satoimo(=Japanese taro): 50g - Lotus root: 20g - Gobou (=Burdock): 30g - Daikon radish: 40g - Green beans: 2 - Hana-fu(kind of Japanese dry baked wheat gluten): 6 pieces - [Katakuriko(=potato starch dissolved in water) ]Katakuriko(=potato starch): 1 tbsp. - [Katakuriko(=potato starch dissolved in water) ]water: 1 tbsp. - Sugar: 1／2 tbsp. - Sake: 1 tbsp. - light soy sauce: 1 tsp. - [Dashi (=Japanese soup stock)]: 300ml - [Dashi (=Japanese soup stock)] Bonito flakes: as needed - [Dashi (=Japanese soup stock)] Dashi konbu(=kelp): as needed ## Recipe 1. 1. Make Dashi (=Japanese soup stock). 2. 2. Reconstitute dried shiitake mushrooms and ""Hana-fu(kind of Japanese dry baked wheat gluten)"" in water. 3. 3. Boil green beans and cut into 1 cm cubes. 4. 4. Cut other ingredients into 1 cm cubes. 5. 5. Pour broth into a pan, add shiitake mushrooms, konjac(=yam cake), and vegetables, and cook until softened. 6. 6. Add deep fried tofu, season with sugar, soy sauce, and Sake. 7. 7. Thicken with water-soluble Katakuriko(=potato starch) and add the green beans. ## Provider Information provider : (Public Corporation)Nagasaki Dietetic Association ![Image](Not found)" "# Oshi zushi (Morobuta zushi) ｜ Our Regional Cuisines **Cuisine Name**: Oshi zushi (Morobuta zushi) **Region**: Our Regional Cuisines ## Main Lore Areas All of northern Region of Nagasaki Prefecture ## Main Ingredients Used Rice, Sea bream, Gobou(=Burdock), Bamboo shoots, Dried shiitake mushrooms, Dried radish, Freeze-dried tofu, Chikuwa(fish cake), Egg, Sushi Denbu, Parsley ## History, Origin, and Related Events ""Morobuta zushi"" is a type of pressed sushi with a long tradition in the northern region of Nagasaki Prefecture.It is said to have originated in the Muromachi period (1336-1573), when Sumikore Omura, who was defeated in battle and had his territory taken from him, made oshizushi and served it to the people of his domain to celebrate his return. It is said that the sushi was made in shallow wooden boxes called “Morobuta"" at that time, and this tradition has been handed down to the present.However, Sasa-cho still has its own legend that ""the Morobuta zushi is made by sandwiching the ingredients between the rice, which is in keeping with the spirit that samurai warriors should not show the inside without hesitation. ## Opportunities and Times of Eating Habits It has been served at festive occasions since ancient times, mainly by local farmers. Even today, it is served to people who gather at ""Okunchi (=autumn festival)"" or at the fire department's New Year's ceremony. In recent years, however, with the increase in the number of immigrants from outside the region, it is said that the opportunities for ordinary households to enjoy this dish are gradually decreasing. ## How to Eat ""Morobuta zushi"" is said to have originated from the same place as ""Omura zushi"", but there are some differences between the two. “Morobuta zushi"" always includes sea bream from the sea near Sasa-cho as an ingredient between the rice. The seasoning is a little sweeter than that of “Omura zushi"". ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In recent years, young people who participated in town revitalization activities in Sasa Town in the northern part of the prefecture have been actively working to preserve and pass down the tradition, such as promoting the ""Strawberry Morobuta zushi Commercialization Project"" using local strawberries and releasing original products featuring ""Morobuta zushi"" as an illustration. ## Ingredients - [Sushi rice(=Vinegared Rice] Rice: 9gou(=1350g) - [Sushi rice(=Vinegared Rice] [Mixed Vinegar] Sugar: 225g - [Sushi rice(=Vinegared Rice] [Mixed Vinegar] Salt: 18g - [Sushi rice(=Vinegared Rice] [Mixed Vinegar] vinegar: 160cc - [Ingredients] Sea bream: 125g - [Ingredients] Gobou(=Burdock): 100g - [Ingredients] Bamboo shoot: 75g - [Ingredients] Dried shiitake mushroom: 5g - [Ingredients] Dried radish: 30g - [Ingredients] Freeze-dried tofu: 1 tofu - [Ingredients] Chikuwa(=fish cake): 1 stick - [Ingredients] Sugar: 50g - [Ingredients] soy sauce: 30～40cc - [Ingredients] Egg: 3 eggs - [Ingredients] Denbu: Appropriate amount - [Ingredients] parsley: Appropriate amount ## Recipe 1. 1. Cook rice until slightly firm. 2. 2. Reconstitute dried shiitake mushrooms, dried radish, and freeze-dried tofu in water or hot water. 3. 3. Shave Gobou(=Burdock) into small pieces, and finely chop the ingredients from 2, bamboo shoots, and chikuwa. 4. 4. Grill sea bream (). Place sea bream in a pot, bring water and shiitake mushroom stock to a boil, break up the meat and remove bones.Charcoal fire is recommended. 5. 5. Add Gobou(=Burdock), dried shiitake mushrooms, and bamboo shoots to 4. When Gobou(=Burdock) is cooked, add dried radish and chikuwa(=fish cake) and bring to a boil. 6. 6. Season to taste with sugar and soy sauce, then add freeze-dried tofu and bring to a simmer. 7. 7. Bake the eggs and make thinly fried eggs. When cooled, cut into thin strips and form into a broiled egg. 8. 8. Mix sugar, salt and vinegar to make sushi vinegar. 9. 9. Sprinkle a little of the sushi vinegar over 1 and mix to cut to make sushi rice. 10. 10. Put about 2／3 of the sushi rice(= vinegared rice) and 1／3 of the ingredients into the brittle and level it off. Spread the remaining ingredients flat on top. 11. 11. Flatten the remaining sushi rice(= vinegared rice) on top of the rice and cut into pieces. 12. 12. Garnish with a broiled egg, Denbu and parsley. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Kankoro Mochi ｜ Our Regional Cuisines **Cuisine Name**: Kankoro Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Goto Region ## Main Ingredients Used Sweet potato and glutinous rice ## History, Origin, and Related Events “Kankoro Mochi” is a local specialty and has been enjoyed by the people of Goto region for many years. In this region, thin slices of sweet potato that are dried in the sun are referred to as “Kankoro”. A mixture of this kankoro and mochi is what makes “Kankoro Mochi”. In the past, this was a preservative food for the winter made by each household. The reason why kankoro was mixed with mochi was because glutinous rice used to make mochi was considered valuable at the time. The kankoro made the mochi more filling and was suitable for feeding large families. It has also been said that “Kirishitans” (=Catholic Christians), who came to the Goto Islands during the Edo period after being persecuted, made “Kankoro Mochi” to feed themselves. ## Opportunities and Times of Eating Habits In the past, this dish was considered a preservative food for the winter. It is a specialty of the Goto region and is marketed to other areas of Japan. “Kankoro Mochi” can be purchased at local stores and is also served at local restaurants. ## How to Eat Traditionally, “Kankoro Mochi” was made without sugar but recently, sugar is added, and this recipe is enjoyed as a snack or dessert. The mochi is shaped like a thick stick and then cut into smaller pieces and baked in a toaster oven. People like to customize the recipe by putting melted butter on top or deep frying the mochi. By adding purple sweet potatoes or yomogi to the recipe, the mochi becomes colorful. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dessert is recognized as a healthy snack, rich in fibers. Children learn how to make “Kankoro Mochi” as part of their home economics class at school. ## Ingredients - Glutinous rice: 3 gou(=450g) - Dried sweet potato: 200g - Sugar: 10 tbsp. - Katakuriko (=potato starch): 4 tbsp. ## Recipe 1. 1. Wash the glutinous rice and soak in water overnight. 2. 2. Drain the water of the glutinous rice and let the rice sit for 30 minutes. 3. 3. Pound the rice to create “mochi” (=sticky rice cake) and add sugar. For additional flavor, add purple sweet potatoes or “yomogi” (=Japanese mugwort). 4. 4. Once the mochi is made, create a shape like a thick cucumber. Use potato starch to avoid the mochi from sticking onto the surface. 5. 5. Cut into smaller pieces and bake in a toaster oven. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Nagasaki Tempura ｜ Our Regional Cuisines **Cuisine Name**: Nagasaki Tempura **Region**: Our Regional Cuisines ## Main Lore Areas All of Nagasaki Prefecture ## Main Ingredients Used Fish and vegetables ## History, Origin, and Related Events “Nagasaki Tempura” is a traditional dish, which dates to around 400 years ago, from the time of the Nanban trade period. This dish is inspired from fritters made by Portuguese people at the time. In Japan, tempura is usually eaten with a dipping sauce but in this region, the batter is flavored with sugar and other seasonings and does not require a sauce. However, some believe that this dish is the origin of traditional Japanese tempura.Because,Others say that the name “Tempura” came from the Portuguese word “Tempero”, meaning to cook or that it refers to the period “Temporas”, when Christians refrain from eating meat and eat fish as an alternative. It is said that “Kirishitans” (=Catholic Christians) living in Nagasaki developed this dish when they were not eating meat as “Nagasaki Tempura” can be made with fish and vegetables. ## Opportunities and Times of Eating Habits In the past, this dish was considered fine cuisine and only wealthy families could enjoy it. Nowadays, this dish is made at home and is enjoyed by many. ## How to Eat This dish is similar to fritters and fish and vegetables are covered in a batter consisting of wheat flour, sugar and sake and then deep-fried. The batter is thick and flavored so there is no need to use “tentsuyu” (=tempura dip) as a dipping sauce. This dish is good even after it cools. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)“Nagasaki Tempura” is served as a traditional dish in local school lunch menus using fish caught in the region. This recipe is popular among children and so this menu is also served outside of Nagasaki prefecture. ## Ingredients - Shrimp: 4 - Chicken tenderloin: 4 - Sweet potatoes, lotus roots, green beans, and other vegetables: To taste - [A] Wheat flour: 1 cup - [A] Katakuriko (=potato starch): 1 tbsp. - [A] Sugar: 2 tbsp. - [A] Salt: A little - [A] Light soy sauce: 1 tsp. - [A] Egg mixture: 3 tbsp. - [A] Sake: 3 tbsp. - [A] Water: 3 tbsp. - Cooking oil: As needed ## Recipe 1. 1. Devein the shrimp and remove the muscles from the chicken meat. Sprinkle some salt onto the chicken. Cut the sweet potato and lotus root into round slices and trim the ends of the green beans. 2. 2. Put the ingredients in list [A] into a bowl and mix well until the texture becomes sticky. 3. 3. Put a height of 2 to 3cm of oil in a frying pan. Cover each ingredient in the batter from step 2 and deep-fry at a temperature of 170℃. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Torimeshi Chicken and Rice ｜ Our Regional Cuisines **Cuisine Name**: Torimeshi Chicken and Rice **Region**: Our Regional Cuisines ## Main Lore Areas Isahaya area ## Main Ingredients Used Rice, chicken ## History, Origin, and Related Events ""Torimeshi chicken and rice"" is a mixed rice dish for refreshments and handed down in the Meshiro area of Isahaya.From a long time ago, the custom during the New Year and Bon Lantern Festival was for men at home to cut, trim, and prepare chicken that they had raised. Even now, it is basically assumed that men prepare the dish. ""Torimeshi chicken and rice"" is also called ""toimeshi."" The name ""toimeshi"" derives from chicken being called ""toi"" in the locality. ## Opportunities and Times of Eating Habits In the locality, the dish is served even at places such as regional gatherings, in addition to being served during the New Year and Bon Lantern Festival and at festivals. ## How to Eat The basic recipe, which is like that of a mixed rice dish prepared by a man, is very simple. Basically, you can prepare the dish if you have only rice and chicken. If you use an elaborate recipe to make the dish, include ingredients such as burdock root, carrots, dried shiitake mushrooms, deep-fried tofu, and frozen tofu, in addition to chicken. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)As an initiative whose basic policy is to enjoy food and inherit Isahaya's food culture, the Isahaya Project to Promote Food Education educates citizens about dishes such as ""torimeshi chicken and rice"", nuppe chicken and vegetables, and ""hanahajiki chicken"", shrimp, and vegetables on its home page. Also, the Council to Promote Improvements to Eating Habits introduces dishes through classes and such. ## Ingredients - Rice: 1 cup - Water: 220ml - Kombu kelp (to make soup): 3 - 4cm - Oil: 1／2 tbsp. - Chicken: 50g - Sake: 1 tbsp. - Light soy sauce: just a little - Regular soy sauce: as you like ## Recipe 1. 1. Wash the rice. Add the amount of water (10 percent more water) and the kombu kelp. Set it aside for at least 30 minutes. Cook the rice as you would normally. 2. 2. Carefully heat a heavy pot and spread the oil evenly in the pot. Thoroughly fry small chunks of chicken. 3. 3. After you fry #2 thoroughly, add sake, cover the pot with a lid, and simmer for a while. Next, add light soy sauce and simmer for a little while longer. (If you want to add something extra, mix in a little regular soy sauce.) 4. 4. When the rice is cooked, let it steam thoroughly. Add #3, including the soup, and stir well. ## Provider Information provider : ""Isahaya Council to Promote Improvements to Eating Habits"" ![Image](Not found)" "# Jigokudaki (Goto Udon/Shimabara Somen) ｜ Our Regional Cuisines **Cuisine Name**: Jigokudaki (Goto Udon/Shimabara Somen) **Region**: Our Regional Cuisines ## Main Lore Areas Goto Islands ## Main Ingredients Used (For making “jigokudaki”) Goto udon, toppings (green onion, ginger, bonito flakes), egg ## History, Origin, and Related Events “Goto udon” is a traditional specialty from the ""Goto Islands"", located in the westernmost part of Nagasaki Prefecture. It is said that Japanese emissaries to the Tang dynasty introduced the original form of the dish after learning various things in China, since the ""Goto islands"" were formerly a port of call for ships carrying such envoys. Recent research suggests that ""Goto udon's origin"" might be related to a Chinese dish called ""somen"" from the Yantan area in Yongjia County, Zhejiang Province, China, since the two dishes are prepared in such a similar way.The noodles in Shimabara somen are not raw and use camellia oil. When boiled, the noodles are thin, round, and characterized by their slippery mouthfeel. ## Opportunities and Times of Eating Habits ""Goto udon"" is produced in many noodle factories on the ""Goto Islands"". Locally, it is not only popular as a household dish, but also as a festive meal where large groups of people can gather around a hot pot to enjoy it. Since gaining nationwide recognition as a famous type of udon, it has become a popular dish in households and various settings throughout Japan. Currently approximately 80% of the noodles produced in the Goto islands are shipped off to other regions. ## How to Eat “Jigokudaki” is a classic local way to prepare Goto udon. To prepare jigokudaki, boil the dried noodles in an iron pot, and serve the cooked noodles in a dashi broth made using flying fish caught off the coast of Goto. To enhance the flavor, green onions, bonito flakes, and soy sauce are often added, and the noodles are mixed with beaten eggs. Since it’s difficult to grab the udon noodles with chopsticks, a special utensil called an “udon sukui bo,” or “udon scooping stick” is used. Similarly, there are also many families that enjoy freshly boiled Shimabara somen with various toppings. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The ""Nagasaki Prefecture Goto Hand-pulled Udon Promotion Council"", consisting of local noodle manufacturers in the Goto region of Nagasaki Prefecture, aims to enhance the quality and brand recognition of Goto udon through its various activities. In recent years, there has been an active effort to expand sales not only within Japan but also internationally. ## Ingredients - Goto udon: 120g - 【Sauce】Water: 200cc - 【Sauce】Flying fish broth (powder): slightly less than 1 tbsp. - 【Sauce】Nikiri mirin (alcohol-free mirin): 4 tbsp. - 【Sauce】Soy sauce: 2 tbsp. - 【Sauce】Tamari soy sauce: 2 tbsp. - 【Toppings】Yuzukosho: an appropriate quantity - 【Toppings】Grated daikon and chili: an appropriate quantity - 【Toppings】Grated ginger (tube): an appropriate quantity - 【Toppings】Green onion (cut into small pieces): an appropriate quantity - 【Toppings】Raw Egg: an appropriate quantity ## Recipe 1. 1. Boil a large pot of water and add Goto udon noodles. 2. 2. Once the noodles are cooked, dip them in sauce and enjoy.The noodles can also be enjoyed mixed with a beaten egg and with your favorite toppings. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Hikado ｜ Our Regional Cuisines **Cuisine Name**: Hikado **Region**: Our Regional Cuisines ## Main Lore Areas Nagasaki City ## Main Ingredients Used Yellowtail, chicken, radish, carrots, dried shiitake mushrooms, sweet potatoes, dried whitebait, spring onion ## History, Origin, and Related Events A local dish that has been passed down in Nagasaki since the early 1600s. Portuguese missionaries and traders in Nagasaki used to eat stews made with beef and pork during the cold months. The taste gradually spread among the locals, and later on, unique ways of making it using locally grown vegetables, chicken, and fish were established. This is said to be the origin of the version of “hikado” as it is known today.The name “hikado” comes from the Portuguese word “picado,” which means to chop meat into small pieces. It was introduced as one of the Nanban dishes in cookbooks in the mid-Edo period. ## Opportunities and Times of Eating Habits Locally, similar to stew, it is often eaten as a dish to warm up the body during the cold seasons of autumn and winter. In addition to being served as a home-cooked meal, it is also served at restaurants as part of Shippoku Ryori, a Nagasaki specialty course meal. ## How to Eat Cut vegetables (radish, carrots, shiitake mushrooms, etc.) and fish (or chicken) into small pieces, simmer, and simply season with soy sauce. Finally, add grated sweet potatoes and bring to a boil to thicken. The sweetness of the sweet potato harmonizes the various ingredients and creates a gentle flavor. It is characterized by the way it is thickened using sweet potato. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Hikado"" is a nutritious dish made with local ingredients and is a cultural dish born out of Nagasaki's unique history of international exchange. Schools across the prefecture are actively working to popularize it as part of their school lunch menus in hopes of passing on this valuable taste to their children. ## Ingredients - Yellowtail: 80g - [For seasoning the yellowtail] Salt: just a little - [For seasoning the yellowtail] Sake: just a little - Chicken: 80g - Radish: 80g - Carrots: 40g - Sweet potatoes: 80g - Dried shiitake mushrooms: 4g - Sweet potato (grated): 60g - Spring onion: 10g - Dashi stock and shiitake mushroom stock (from rehydrating the mushrooms): 3 1／2 cups - [Seasoning] Salt: 1／5 tsp. - [Seasoning] Light soy sauce: 1 tsp. - [Seasoning] Sake: 1 tbsp. ## Recipe 1. 1. Cut the yellowtail into 1.5cm cubes and season with salt and a little sake (not listed in the ingredients). 2. 2. Cut the chicken into 1.5cm cubes. 3. 3. Cut the radish and carrot into 1cm cubes, and cut the sweet potato into 1.5cm cubes with the skin still on. 4. 4. Peel the sweet potato for grating and soak it in water for 10 to 15 minutes to remove the scum. 5. 5. Rehydrate the dried shiitake mushrooms with water, remove the stalks, and cut into 1cm cubes. 6. 6. Cut the spring onion into small pieces. 7. 7. Blanch the yellowtail. 8. 8. Add the chicken, radish, carrot, and shiitake mushrooms to a pot with the dashi stock and shiitake mushroom stock and bring to a simmer. 9. 9. When it comes to a boil, remove the scum and add the sweet potato cut into 1cm cubes. 10. 10. Add the yellowtail, adjust to taste with [Seasoning], add the grated sweet potato, and when it thickens, turn off the heat, transfer to a bowl, and sprinkle the spring onion on top. ## Provider Information provider : Nagasaki City (Third Nagasaki City Food Education Promotion Plan) ![Image](Not found)" "# Igirisu ｜ Our Regional Cuisines **Cuisine Name**: Igirisu **Region**: Our Regional Cuisines ## Main Lore Areas Shimabara Peninsula ## Main Ingredients Used Dried Igisu seaweed, Wood Ear mushrooms, Cotton tofu, Carrot, Peanuts ## History, Origin, and Related Events A local dish passed down in the Shimabara Peninsula of Nagasaki Prefecture.""Igirisu"" is said to have its roots in the dish ""Igisu Tofu"" from the Imabari region in Ehime Prefecture, which uses Igisu seaweed. Although the ingredients and methods vary slightly, a dish similar to those in Imabari started being made in Shimabara after the Shimabara Rebellion in 1637. This occurred when the Tokugawa Shogunate resettled farmers from various domains in Shikoku as part of reconstruction efforts after the rebellion. These newcomers discovered that Igisu seaweed could be harvested in the Ariake Sea just like in the Seto Inland Sea, leading to the development of this dish.The name ""Igirisu"" has no relation to the country name ""England"" (""Igirisu"" in Japanese). Instead, it's believed to be a phonetic shift from ""Igis,"" the name of the seaweed itself. ## Opportunities and Times of Eating Habits It used to be a staple dish, but due to the labor-intensive process of making it and the fact that Igisu seaweed has become a premium ingredient, fewer households make it nowadays. It's now considered a dish for special occasions like ceremonies and events. However, there are a few local eateries that offer it on a regular basis. ## How to Eat To make ""Igirisu,"" boiled or sautéed ingredients are mixed with dissolved dried Igisu seaweed, then poured into a mold to set. Once it becomes similar in texture to yokan (a type of sweet jelly), it's cut into equal pieces and eaten as is, allowing one to savor the flavors of the ingredients and the pleasant texture. Additionally, there's a variation called ""Shiro Igisu"" which doesn't contain any fillings and is often enjoyed by brushing on sesame soy sauce or white dressing. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Sets to easily make ""Igirisu"" at home are provided as a return gift for hometown tax donations to Shimabara City and Minamishimabara City. The hope is that the deliciousness of Shimabara's traditional cuisine will be enjoyed and cherished across Japan, ensuring its continued legacy. ## Ingredients - Igisu seaweed (dried): 60g - Peanuts: 60g - Thick-fried tofu: 1 block - Carrot: 1 - Wood Ear mushrooms: 3 pieces - Rice bran: 150g - Light soy sauce: 80cc - Canned mackerel with miso: 1 can - Rice bran water (second extraction): 8 cups - Sugar: 2 tablespoons - Dashi stock powder: to taste - Salt: to taste ## Recipe 1. 1. Soak the dried Igisu seaweed in the first extraction of rice bran water, then tightly squeeze it. (The first extraction is the liquid extracted after lightly squeezing rice bran; discard the soaking liquid.) 2. 2. Slice the Wood Ear mushrooms and carrot thinly. Cut the tofu into 1cm cubes. Roast and coarsely crush the peanuts. 3. 3. In a pot, add the second extraction of rice bran water and heat it. 4. 4. Once it boils, add the Igisu seaweed and dissolve it while stirring with a wooden spoon. (Use medium heat.) 5. 5. Add sugar, soy sauce, dashi stock powder, the ingredients from step 2, and the canned mackerel (flaked with its juices) into the pot and mix. 6. 6. As it heats, it will thicken to a paste-like consistency. Stir and knead over medium heat for about 20 minutes to avoid burning, then adjust the taste with salt. (Cooking time may vary based on quantity and heat level.) 7. 7. Add the crushed peanuts and mix to avoid uneven distribution. 8. 8. Pour the mixture into a mold and let it cool and solidify. Cut it into suitable sizes and serve. ## Provider Information provider : Minamishimabara City Food Improvement Promoters Association ![Image](Not found)" "# Iriyaki ｜ Our Regional Cuisines **Cuisine Name**: Iriyaki **Region**: Our Regional Cuisines ## Main Lore Areas Tsushima City ## Main Ingredients Used Chicken or seafood (yellowtail, kingfish, rockfish, grouper, blackfish, conger eel), tofu, konnyaku, carrot, napa cabbage, onion, burdock root, leek, fresh shiitake mushroom ## History, Origin, and Related Events A hot pot dish that has been passed down since ancient times in Tsushima, a remote island in the Sea of Japan. Since long ago, local households had a custom of slaughtering locally raised chickens to serve in a yosenabe hot pot for ceremonial family gatherings, and this is said to be connected to the ""Iriyaki"" of today. However, households by the sea in fishing villages were said to make their hot pot using fish caught in the nearby sea instead of chicken. Today, the basic ""Iriyaki"" recipe has two variations: one with chicken and one with fish. It is called ""Iriyaki"" because when making the hot pot, the chicken or fish are first fried in camellia oil. It is considered to be the same cooking technique as the ""Iriyaki"" that appears in “the Konjaku Monogatari” during the Heian period. ## Opportunities and Times of Eating Habits Even today, this dish is made by households to served to guests for celebrations and Buddhist ceremonies. At the same time, many restaurants also serve it as a local specialty, so both locals and tourists can eat it whenever they like. ## How to Eat It is a yosenabe hot pot with chicken or fish as the main ingredient, and other ingredients such as leafy greens, konnyaku, and tofu. When fish is the main ingredient, you can add fish caught in the sea surrounding Tsushima such as yellowtail, kingfish, rockfish, grouper, blackfish, and conger eel. In the winter, the standard is to add fatty winter yellowtail. The soup seasoning varies by household, with sugar and mirin added in addition to soy sauce for a slightly sweet flavor. After eating the ingredients in the hot pot, the local method is to add plenty of somen noodles or Taishu soba to the leftover broth, which is full of umami from the ingredients. This is so delicious that it spawned a proverb that says ""Iriyaki after eating."" ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)A group in Tsushima City offers a course in which you can try ""Iriyaki"" at a private residence. The goal is for visitors from all over Japan to learn about the deliciousness of Tsushima ""Iriyaki,"" so that the flavor and culture can spread throughout the country. ## Ingredients - Local chicken (white fish such as sea bream can also be used): 1 to 2kg - Napa cabbage: 300g - Green onion: 50g - Chrysanthemum leaves: 150g - Konnyaku: 30g - Shiitake mushroom: 20g - Burdock root: 15g - Sugar: 25g - Soy sauce: 40g - Sake: 20g - Soba or somen noodles: to your liking ## Recipe 1. 1. Boil the chicken in a pot (the longer you boil it, the softer it will be, and the more flavor goes into the dashi broth).In Tsushima, buy one whole chicken and use that (it is a specialty store where the chicken will be pre-cut into easy-to-eat pieces). 2. 2. Chop the vegetables and other ingredients. 3. 3. Add the seasonings and bring to a simmer. 4. 4. Add the chopped vegetables. 5. 5. Put homemade soba noodles or boiled somen noodles in a bowl, then pour the Iriyaki over, broth and all. Fish Iriyaki is often seasoned with salt and soy sauce only. The fish is generally white fish, sea bream, or young bluefin tuna that is cleaned and added whole. ## Provider Information provider : (public corporation) Nagasaki Dietetic Association ![Image](Not found)" "# Champon ｜ Our Regional Cuisines **Cuisine Name**: Champon **Region**: Our Regional Cuisines ## Main Lore Areas Nagasaki ## Main Ingredients Used Pork, hanpen (red and white kamaboko or pounded fish cake), cabbage, green onion, bean sprouts, squid, prawns, clams (in summer), oysters (in winter), champon noodles ## History, Origin, and Related Events This noodle dish is known throughout Japan as a Nagasaki specialty.It is said to have originated in 1899 when Chin Heijun, the owner of the Chinese restaurant Shikairo, needed a cheap and nutritious meal to feed to Chinese exchange students. He stir-fried scraps of vegetables and meat in a pan, added Chinese noodles, and simmered these with a thick soup stock for a hearty, filling meal.There are various theories as to where the name champon comes from. It may originate from a mispronunciation of shanpon, a Chinese word for simple cooked rice, or from a mispronunciation of a Portuguese word for mixing or stirring. ## Opportunities and Times of Eating Habits Since it first appeared, it has become an everyday staple of home cooking in Nagasaki: a tasty, nutritious noodle dish that can be cooked in a single wok. At the same time, it is also served at restaurants, and is so well known throughout Japan that it is available in restaurants in other prefectures too. ## How to Eat Champon is said to have its roots in ""Tonniishiimen"", a noodle dish from Fujian cuisine comprising pork, shiitake mushrooms, bamboo shoots, green onion etc in a simply seasoned soup. However, champon adapts this into a Japanese style with a stronger soup, more ingredients, and distinctively chewier noodles. You can add whatever ingredients you wish, but it usually contains pork or hanpen, the red and white pounded fish cake characteristic of Nagasaki, as well as cabbage, green onion, vegetables such as beansprouts, and seafood such as squid, prawns, clams (in summer) or oysters (in winter). You can also add a raw egg as a topping, if you wish. One major difference from other noodle dishes is that, because the noodles are boiled in the soup, it can be cooked in a single wok. Nowadays, there are two major varieties of champon in Nagasaki: Nagasaki-style, made with a strong tonkotsu (pork belly and bones) soup, and Obama-style, made with a light chicken stock. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The Obama Onsen Ryokan Association in Unzen city, Nagasaki, holds events featuring Obama champon for the purposes of regional revitalisation. There are also champon clubs and preservation societies throughout Japan that hold their own activities. ## Ingredients - pork: 80g - shelled prawns: 80g - squid: 80g - clams: 80g - carrots: 30g - cabbage: 100g - kamaboko (steamed fish paste): 30g - beansprouts: 100g - shiitake mushrooms: 2-3 - store-bought Nagasaki champon noodles: 2 packs(2 servings) - Salad oil: as needed - [For the soup]oyster sauce: 2 tsp. - [For the soup]chicken soup stock: 1 tbsp. - [For the soup]sake: 1 tbsp. - sugar: 1／2 tbsp. - salt: 1／2 tsp. - water: 400ml ## Recipe 1. 1. Cut the ingredients into bite-size pieces. Mix together the ingredients for the soup. 2. 2. Boil some water (separate from the water used for the soup), and cook the noodles. Once they are cooked, put them in a strainer. 3. 3. Heat some cooking oil in a wok over a high flame. Stir-fry the pork, shelled prawns, squid, and clams. Once they have changed color, add the vegetables and stir-fry. 4. 4. Add the soup to the wok, and simmer. 5. 5. Add the noodles to the wok, and simmer well. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Plate Udon ｜ Our Regional Cuisines **Cuisine Name**: Plate Udon **Region**: Our Regional Cuisines ## Main Lore Areas Nagasaki Prefecture ## Main Ingredients Used Plate udon noodles, pork (+ shrimp, squid), napa cabbage or green cabbage, carrots, shiitake mushrooms, onions, kamaboko fish paste, quail eggs, ginger ## History, Origin, and Related Events A specialty of Nagasaki, “plate udon” is a noodle based dish renowned throughout Japan.“Plate udon” was created in 1899 (Meiji 32) when Jun Chinhei, the owner of Chinese restaurant Shikairō which first invented the noodle dish known as “chanpon”, made chanpon without the broth. From that distinctive flavor and experience he refined the dish, which in later years would become a noodle dish renown throughout the country alongside “chanpon”.“The original plate udon” passed down uses the same thick noodles as chanpon and is essentially a chanpon stir fry. It is almost a completely different dish from the plate udon made in more recent years which uses thin, crunchy noodles and has the mix of ingredients covered in a thick sauce. The residents of Nagasaki explicitly differentiate these two, the former being referred to as “thick plate udon” and the latter as “thin plate udon.”Furthermore, the name “plate udon” comes from the fact that at the time of its inception, it was standard practice to serve noodles in a wooden or porcelain bowl or other deep vessel. The dish appearing on a plate aroused much surprise, and the name is said to stem from there. ## Opportunities and Times of Eating Habits After its introduction, plate udon became a commonly eaten dish in the average household and at restaurants in Nagasaki. Today, it has become a widespread dish well-known throughout the country, and is often eaten in other prefectures as well. ## How to Eat Both thick and thin plate udon use roughly the same ingredients, however thick plate udon is prepared by cooking the stir fried noodles in a reduction of the soup broth, while thin plate udon is completed by covering the noodles in a thick stir fry sauce. The majority of Nagasaki residents are acutely aware of this difference, however there is a custom of either dish topped with things like a Nagasaki-original sauce (Worcestershire sauce based) or vinegar. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Due to the nutrition provided by its ample ingredients, and being a noodle dish well liked by children, plate udon is often employed in school lunch menus both within and outside of Nagasaki prefecture. Also, when citizens decide on their gift in return for their “small town tax donation,” the easy to make set of ingredients is often picked. And, when people (relatives) gather in Nagasaki, be it for Obon, New Year’s, or just to visit, they will get catering from neighborhood Chinese restaurants that offer plate udon served on a very large platter. There are even families that prefer eating the leftover plate udon the next day. Plate udon is also finding its way into homes through easy to make store-bought meal kits with fried noodles and pre-seasoned soup. ## Ingredients - pork: 100g - carrots: 30g - cabbage: 120g - kamaboko fish paste: 30g - bean sprouts: 100g - shiitake mushrooms: 2-3 - peeled shrimp: 100g - squid: 100g - Store-bought Nagasaki Plate Udon Fried Noodles: 2 pouches (2 servings) - salt: A pinch - pepper: A pinch - Salad oi: as needed - [For the soup broth]soy sauce: 2 tsp - chicken broth: 2 1／2tsp. - water: 400ml - potato starch: 2 tbsp. ## Recipe 1. 1. Cut the ingredients into easy to eat portions. Season the pork with salt and pepper. 2. 2. Mix the ingredients for the soup broth and set aside. 3. 3. Heat up the salad oil in a frying pan over a medium flame, and sauté the pork. Once it changes color, add the carrots, cabbage, shrimp, squid, and stir fry for an additional 2~3 minutes. Afterwards add the kamaboko, bean sprouts, shiitake and continue to stir fry. 4. 4. Add the soup prepared in step 2 to the pan and thicken with the potato starch, adding salt and pepper to season it. 5. 5. Serve noodles on a plate and top with the cooked ingredients. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Rokubei ｜ Our Regional Cuisines **Cuisine Name**: Rokubei **Region**: Our Regional Cuisines ## Main Lore Areas Shimabara City, Tsushima City ## Main Ingredients Used Sweet potato, yam, fish paste, green onion ## History, Origin, and Related Events A local dish that has been passed down since the Edo Period in the Shimabara and Tsushima areas. Although there are slight differences in how it’s cooked, in both regions it’s a dish made by kneading flour made from sweet potatoes into an udon-like shape and putting it in a broth.In the Shimabara region in 1792, Mount Mayuyama collapsed due to a volcanic earthquake, causing a large amount of earth and sand to flow into the Ariake Sea, generating a tsunami. It widely swept across the coast, ravaging entire farmlands and causing famine. The people in the area survived hunger mainly by eating sweet potatoes, which can grow even in barren land. The origin of the dish is that a man named Rokubei of Fukae Village (present-day Fukae Town, Minamishimabara City) devised an udon-like dish by mixing the powder of preserved sweet potatoes with yams, which act as a binder. This delighted many people. This is said to be the beginning of “rokubei” in Shimabara.In Tsushima the main ingredient for rokubei is sen, a preserved food made by fermenting sweet potatoes. The sweet potato is called kokoimo (filial piety) because it saved the islanders from starvation. ## Opportunities and Times of Eating Habits In the past it was often made as a home-cooked dish, but in recent years the number of households making it has decreased. However, some restaurants in Nagasaki Prefecture actively serve it as a local specialty, so that locals and tourists alike can enjoy it whenever they like. ## How to Eat The noodles are made from sweet potato flour, which is the main ingredient, and yams, which act as a binder. At first glance they look like thick soba noodles, but they’re not long like soba. The surface is smooth and the inside is chewy. They’re distinctive for the faint sweetness of the sweet potato which fills your mouth when you bite into the noodles in clear soup. In the past it was a frugal meal, but is now widely recognized as a simple yet delicious local dish with various flavor arrangements such as using improved breeds of sweet potatoes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Today it’s a standard menu item for school lunches in Nagasaki Prefecture. It’s expected that it will continue to be passed down through the generations as one of the flavors that represent the region.Furthermore, it’s available in easy-to-make gift items, some of which have been selected as return gifts for hometown tax payments. ## Ingredients - Sen (fermented sweet potato) dumplings: 500g - Burdock root: 40g - Carrots: 40g - Dried shiitake mushrooms: 3g - Fish paste: 30g - Green onions: 5g - Dashi stock: 150cc - Sake: 3cc - Light soy sauce: 5cc - Dark soy sauce: 2cc - salt: a little ## Recipe 1. 1. Thinly crush the sen dumplings by hand. 2. 2. Pour lukewarm water over the dough and knead it with your hands so that the water spreads all over the dough. 3. 3. When it becomes smooth, roll the dough into softball-sized balls. 4. 4. Boil water in a large pot, add the balls from Step 3, and boil briefly. 5. 5. Break the shape with a rice scoop and knead it again by hand. 6. 6. Take a small amount of the dough from Step 5, push it out with a knife, and drop it into the boiling pot. 7. 7. Boil again and after 2-3 minutes, put it in cold water, wash off the scum and drain. 8. 8. Cut the burdock root into thin strips and soak in water to remove harshness. Cut the carrots, shred the dried shiitake mushrooms, thinly slice the fish paste, and finely chop the green onions. 9. 9. Add the rehydrated shiitake mushrooms to the dashi stock, then add the burdock root, carrots, dried shiitake mushrooms, and seasonings. Simmer to make the broth. 10. 10. Pour the broth from Step 9 onto the rokubei, and scatter the fish paste and green onions. ## Provider Information provider : Nagaski Dietetic Association (Public Corporation) ![Image](Not found)" "# Oomura zushi(Oomura sushi) ｜ Our Regional Cuisines **Cuisine Name**: Oomura zushi(Oomura sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Omura City ## Main Ingredients Used hanpen, carrots, burdocks, kanpyo (dried gourd), kinu-saya (soybean sprouts), and broiled egg ## History, Origin, and Related Events This is a local dish that has been handed down in Omura City since ancient times.It is said to have originated in the Muromachi period (1336-1573), when Omura Sumikore, who was defeated in battle and had his territory taken away from him, returned to Omura City after making a counterattack and regaining his territory, and the local people made oshizushi to celebrate.The reason for the oshi-zushi was because there were not enough plates to feed the large number of soldiers.The local people prepared oshi-zushi by spreading a large amount of freshly cooked rice in a shallow wooden box (morobuta) and topping it with a double layer of ingredients, which the soldiers then cut into squares with a side knife and ate.According to this tradition, Omura-zushi became ""sushi for victory celebrations,"" and is still valued as an indispensable dish for celebratory occasions. ## Opportunities and Times of Eating Habits Since becoming a local specialty, Omura-zushi has become a regular dish served at some restaurants in Nagasaki Prefecture. ## How to Eat Ingredients and recipes vary from household to household, but the standard ingredients include hanpen, carrots, burdock root, kanpyo (dried gourd), kinugaya (a type of pea), and a broiled egg. It is said that the practice of adding a lot of sugar when seasoning rice is a result of the custom of using a lot of sugar to show hospitality to guests in the days when sugar was precious, a custom that has been handed down to the present. Nowadays, more and more households and restaurants use less sugar for health reasons. ## Efforts for Preservation and Succession The research group ""Omura Zushi Heritage Group"" of the Nagasaki Dietitians Association has been making ""New Omura Zushi"" with less sugar and salt to meet the modern health consciousness since 2000, and aims to pass the recipe on to the next generation and spread it. ## Ingredients - Rice: 4 cups (4.5 cups) - Dashi kelp: 10cm square - sake: 4 tsp. - Water (including sake): 4 cups - Seasoning A] Sugar: 50g - Seasoning A] Salt: 1 tsp. - Seasoning A] Vinegar: 1／2 cup - White fish (fillet): 200g - Seasoning B] Sugar: 20g - Seasoning B] Salt: Less than 1／5 tsp. - Seasoning B] Sake: 1 tbsp. - Hanpen (red, green): 1 pack - Seasoning C] granulated sugar: A pinch - Seasoning C] Vinegar: a little - burdock root: 150g - Seasoning D] Salad oil: As needed - Seasoning D] Dashi stock: As needed - Seasoning D] Sugar: 1 tbsp. - Seasoning D] Light soy sauce: 1 tbsp. - Dried shiitake mushrooms (including the pebbles): 20g - Kampyo (dried gourd): 15g - Seasoning E] Sugar: 1.5 tbsp. - Seasoning E] Sake: 1.5 tbsp. - mirin (sweet cooking rice wine): 1.5 tbsp. - Seasoning E] Dark soy sauce: 2 tbsp. - Seasoning E] Dried shiitake mushroom stock: 3／4 cup - eggs: 5 - Seasoning F] salt: 1／5 tbsp. - Seasoning F] Sake: 1 tbsp. - granulated sugar: 1 tbsp. - Boiled mushrooms: 100 g - Boiled Japanese butterbur: 100g - Seasoning G] Dashi stock: As needed - Seasoning G] Sugar: 2 tsp. - Seasoning G] Light soy sauce: 2 tsp. - Ginger pickled in sweet vinegar: 30g - sprouts: a pinch - 【Vinegar】Vinegar: 4 tbsp. - water: 4 tbsp. ## Recipe 1. 1. Add pork and fried rice to the washed rice, pour in enough water (excluding sake), add dashi kelp, soak for about 30 minutes, take out, add sake, and cook until firm.Add sake and cook until firm.Cut kamaboko, konnyaku and carrot into thick strips, and burdock root into thin strips. 2. 2. Combine all the ingredients in [Seasoning A] and make ""Vinegar mixture"". 3. 3. Boil the white fish, remove it to a dish towel, blanch it in water, wash it quickly, put it in a heavy saucepan, add [Seasoning B] and make ""Soboro"". 4. 4. Quickly blanch Hanpen in boiling water, cut into small cubes, and sprinkle with [Seasoning C]. 5. 5. Finely chop gobo (burdock root), soak in rice water to remove excess water, drain, fry in oil, add [Seasoning D] and season. 6. 6. Soak dried shiitake mushrooms in water, boil kanpyo (dried gourd), chop into small pieces, and simmer in [Seasoning E] until most of the broth is absorbed. 7. 7. Beat the eggs, add all of [Seasoning F], strain through a colander, cook thinly, shred as finely as possible to make ""broiled egg"" and sprinkle with granulated sugar.(Depending on the season, boiled bamboo shoots or boiled butterbur may be used for an even more seasonal flavor and aroma. In that case, finely chop the boiled bamboo shoots and boiled dandelion, boil them in [Seasoning G] and drain). 8. 8. While the cooked rice is still hot, pour the vinegar mixture over the rice and mix with a fan to make the rice shiny. 9. 9. Wet the inside of the sushi mold with vinegar, place 1／2 of the sushi rice flat on the mold, place the burdock root flat on top of the burdock root, and add the rest of the sushi rice. 10. 10. Spread the remaining ingredients flat, in order from thickest to thinnest, and place the egg on top. 11. 11. Cover with a sushi lid, weigh down the lid, and let stand for about 30 minutes. 12. 12. Cut into pieces while still in the sushi mold, and remove from the mold. 13. 13. Arrange on serving plates and garnish with pickled ginger and sprouts.(If you do not have sprouts, you can use Haran or Nanten (Chinese lantern plant) as you like.(If no sprouts are available, use Japanese hualan or nanten as desired.) Other ingredients such as pickled peeled shrimp, carrots, mitsuba (mitsuba), and Nara pickles may also be used. ## Provider Information provider : Nagasaki Dietetic Association ""Group Research Activities: Omura-zushi wo tsutaenokoshi-tai"" (Group Research Activities: Omura-zushi wo teigenokoshikoshi-tai) ![Image](Not found)" "# Nigomi ｜ Our Regional Cuisines **Cuisine Name**: Nigomi **Region**: Our Regional Cuisines ## Main Lore Areas Omura City ## Main Ingredients Used Chicken thigh meat, peanuts, thick fried bean curd, potatoes, carrots, konnyaku, lotus root, burdock root, dried shiitake mushrooms, shredded konbu ## History, Origin, and Related Events This is a local dish of Omura City, Nagasaki Prefecture, known for its peanuts.It is a stew characterized by the inclusion of thin-skinned boiled peanuts as one of the ingredients, and is said to have been introduced to Japan during the Edo period (1603-1868) when it was served as a hospitality dish in the Omura area.The name ""nigomi"" is derived from the word ""nikomi"" (stew). The dish is similar to ""nikomi"" in Kyushu, but differs in that the chicken, root vegetables, and other ingredients are cut into 1 cm cubes. There are two theories as to why the ingredients are cut into small pieces: one is that it is to make it easier to eat according to the size of the peanuts, and the other is that it is the result of the wisdom of the people in the past that was inherited to minimize the waste of ingredients. ## Opportunities and Times of Eating Habits Since ancient times, it has been served in large pots for celebrations, Buddhist rituals, and to entertain visitors to gatherings. Today, with the widespread use of refrigerators, it can be made in large quantities and stored for later use, making it a popular side dish for home meals even on ordinary days. It is also served all the time at local restaurants, taverns, and other eateries. ## How to Eat Ingredients vary from household to household, but the standard ingredients include chicken thighs, peanuts, thick fried tofu, potatoes, carrots, konnyaku, lotus root, burdock root, dried shiitake mushrooms, and shredded kombu. These ingredients are simmered in a slightly sweet seasoning, making it suitable not only as a side dish for rice, but also as a snack for alcoholic beverages. It is a popular dish among locals of all ages. ## Efforts for Preservation and Succession Because of its many ingredients and rich nutritional content, it has become an established menu item at nursery schools and school lunches in Nagasaki Prefecture. It is hoped that children will continue to pass on the local flavor for many years to come. ## Ingredients - Raw peanuts: 30g - Potato: 150g - carrot: 50g - radish: 50g - burdock root: 40g - Dried shiitake mushroom: About 10-15 pieces - Konnyaku (konnyaku): 30g - Thick fried tofu: 100g - Chicken thigh: 50g - soy sauce: 2 tsp. - sugar: 1 tbsp. - mirin (sweet cooking sake): 1 tsp. - sake: 1 tsp. - oil: an appropriate amount - water: 160g ## Recipe 1. 1. Rehydrate dried shiitake mushrooms in water and boil peanuts until soft.Cut other ingredients into cubes. 2. 2. Add oil to a pan and fry chicken thighs. When they begin to change color, add the diced ingredients. 3. 3. Add water and seasonings and bring to a boil. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Urakamisoboro ｜ Our Regional Cuisines **Cuisine Name**: Urakamisoboro **Region**: Our Regional Cuisines ## Main Lore Areas Nagasaki City (Urakami area) ## Main Ingredients Used Pork, deep-fried fish paste, konnyaku, bean sprouts, carrots, burdocks ## History, Origin, and Related Events This local dish originated in the Urakami area of Nagasaki Prefecture.It is said to have originated in the late 1500s, when Portuguese missionaries who were proselytizing Christianity in the Urakami area tried to make the believers, who were not accustomed to eating meat at that time, eat pork as a ""healthy food"". Later, the missionaries began to make the dish with less pork and more vegetables, and this became the basic recipe, which has been handed down to the present.Some say that the name comes from the Portuguese word ""soprado (leftovers),"" or from ""rough chop,"" which means to chop the ingredients roughly. ## Opportunities and Times of Eating Habits Although it has been a popular local home-style dish for many years, the number of households that make it has been decreasing in recent years. On the other hand, there are many restaurants that serve this dish, not only as a side dish, but also as an idea dish such as ""Uragami Soboro-don"" and ""Uragami Soboro Yaki Udon"". Some ekiben sold at Nagasaki Station include a bowl of rice topped with whale meat instead of pork. ## How to Eat Although the name says ""Soboro"" in Japanese, minced meat is not used. It is made by cutting pork into thin strips and frying it together with fried fish paste, thread konnyaku, bean sprouts, carrots, burdocks, and other ingredients. It is seasoned with sake (mirin), soy sauce, and sometimes dashi (Japanese soup stock), making it a simmered dish as well. The ingredients and seasoning methods vary from household to household, but they all share the same simple, never-ending flavor. ## Efforts for Preservation and Succession In Nagasaki Prefecture, it has become a standard menu item for school lunches.In addition, the Urakami Soboro Preservation Society, a non-profit organization that aims to pass on the taste and culture of this dish to people in Japan and abroad and contribute to regional development, has started its activities in 2019. ## Ingredients - Pork belly (thinly sliced): 50g - Deep-fried fish paste: 20g - Konnyaku (konnyaku): 50g - Bean sprouts: 100g - carrot: 15g - burdock root: 25g - Dried shiitake mushroom: 6g - Shiitake mushroom stock: 50mL - Sugar flavored string beans: 10g - salad oil: 2 tsp. - A] light soy sauce: 1 tbsp. - A] sugar: 2 tsp. - A] Sake: 1 tbsp. ## Recipe 1. 1. Cut pork, deep-fried fish paste, konnyaku and carrot into thick strips, and burdock root into thin strips. 2. 2. Return the shiitake mushrooms and cut them into thin strips. 3. 3. Heat salad oil, saute pork, add other ingredients except bean sprouts and beans, and saute further. 4. 4. Add shiitake mushroom stock to 3, bring to a boil, and season with [A]. 5. 5. Finally, add the bean sprouts and cook briefly. 6. 6. Serve in bowls and sprinkle with beans. ## Provider Information provider : Nagasaki Dietetic Association ![Image](Not found)" "# Hikitoshi ｜ Our Regional Cuisines **Cuisine Name**: Hikitoshi **Region**: Our Regional Cuisines ## Main Lore Areas Iki City ## Main Ingredients Used Chicken thigh meat, ishu tofu, somen noodles, Chinese cabbage, gobo (burdock root), konnyaku (konnyaku), and green onion ## History, Origin, and Related Events This is a typical local dish of Iki, a remote island in Nagasaki Prefecture.In the past, when Iki farmers had guests over for the Bon Festival, New Year's Day, and festivals, they would cook a nabe dish from the tasty chickens they kept at home, and entertain them by pulling them through to a tatami room in the back of the house. This is said to be the origin of the current nabe dish ""hikitoshi,"" and the name is said to have come from the ""hikimichi"" of those days.In the Iki dialect, ""huremae"" means ""to serve,"" so hittoshi is sometimes called ""huremae ryori"" (horemae cuisine). ## Opportunities and Times of Eating Habits Today, in addition to being eaten at home on the Bon Festival, New Year's Day, and festive occasions, it is often served at gatherings. The dish is also often served at gatherings, and is called ""hikitoshi yotsuai,"" which means a gathering of people to talk over the dish. Because it is a local specialty, local restaurants serve this dish regardless of the time of year. ## How to Eat Ingredients for nabe vary from household to household, but in addition to chicken thighs (or tsumire) and vegetables, Iki's specialty Iki-dofu, which has a strong, sweet flavor, and somen noodles boiled to a firm consistency are also standard. To give the pot a rich flavor, Iki shochu, a specialty of Iki, is sometimes poured into the water used to fill the pot. ## Efforts for Preservation and Succession Because it is not only delicious and nutritious, but also has the significance of passing on the local flavor to future generations of children, it is served as a school lunch menu item at schools throughout Nagasaki Prefecture. ## Ingredients - Somen noodles: 1 bunch - Chicken thigh meat: 200g - ishu tofu: - Chinese cabbage: - burdock root: - garland chrysanthemum: - White Onion: - Konnyaku: - Chicken bones: 320g - [For chicken giblets] water: 3 cups - Iki shochu: 1.5 cups - Sugar: - dark soy sauce: 5 tbsp. - light soy sauce: 2 tsp. - sake: ## Recipe 1. 1. Cut burdock root into thin strips, remove the sardines, and fry chicken thighs cut into thick strips. 2. 2. Boil the chicken pieces in enough water to cover them. When it comes to a boil, put it in a colander and rinse it many times with water (not included in the quantity). Put water and shochu in a pot, add chicken guts, and simmer over low heat for 1 hour to make broth. 3. 3. Scoop up chicken broth and add chicken thighs. 4. 4. Boil the somen noodles until firm. 5. 5. Cut tofu and vegetables into bite-size pieces. Tear konnyaku into bite-sized pieces. 6. 6. Add sugar, dark soy sauce, light soy sauce and sake to 3. 7. 7. Add tofu, vegetables, and somen noodles, beginning with the hard-to-cook items first. ## Provider Information provider : (public corporation)Nagasaki Dietetic Association ![Image](Not found)" "# Guzouni/Shimabaraguzouni ｜ Our Regional Cuisines **Cuisine Name**: Guzouni/Shimabaraguzouni **Region**: Our Regional Cuisines ## Main Lore Areas Shimabara Peninsula ## Main Ingredients Used round rice cake, chicken, Chinese cabbage, carrot, burdock root, dried shiitake mushroom, dried tofu, grilled sea eel and egg ## History, Origin, and Related Events It is one of Shimabara's representative local dishes. The origin of this dish is said to date back to the Shimabara Rebellion of 1637, when the general Amakusa Shiro and his 37,000 Christian followers holed up in the castle, and boiled rice cakes to nourish their strength and stamina for the long battle. It is known as a zoni with many ingredients made in an earthenware pot, a rarity in Japan, and many tourists visit Shimabara for the purpose of eating it. ## Opportunities and Times of Eating Habits In local households, it is served on festive occasions such as New Year's Day and festivals.Since it has become a specialty, it is also served at restaurants and other commercial establishments regardless of the time of year. ## How to Eat Ingredients are cooked in broth in an earthenware pot and eaten as is. Ingredients vary from household to household, but the most common are round rice cakes, chicken, Chinese cabbage, carrots, burdock root, dried shiitake mushrooms, and dried tofu. Some households use grilled sea eel or omelette as a standard ingredient. ## Efforts for Preservation and Succession Selected in 2007 by the Ministry of Agriculture, Forestry and Fisheries as one of the 100 best hometown dishes in rural areas, it is one of the prefecture's representative local dishes and is eaten at home and sometimes served in school lunches. Unusually for zoni, frozen gift products are now available for delivery throughout Japan. ## Ingredients - Round Mochi: 6 pieces (210g) - Chicken thigh meat: 60g - KAMABOKO (fish paste): 30g - Chikuwa (baby sardines): 15g - Satsuma-age: 30g - Koya-Tofu (dried): 8g - Dried shiitake mushroom: 10g - Fried egg: 50g - burdock root: 20g - carrot: 20g - Chinese cabbage: 60g - lotus root: 30g - Potherb mustard: 8g - soup stock: 3 cups - [Dashi]Kelp: 4g - [Dashi] Bonito flakes: 10g - [Dashi] Shiitake mushroom stock: Appropriate amount - Light soy sauce: 1 tbsp. - 1 tablespoon mirin (sweet cooking sake): 1 tbsp. - 1 tablespoon mirin (sweet sake): 1 tbsp. - salt: Appropriate amount ## Recipe 1. 1. Soak koya-tofu and dried shiitake mushrooms in water (about 200 cc outside volume). Reserve the broth from the dried shiitake mushrooms for use in the soup stock. 2. 2. Cut chicken thighs into thin strips, and kamaboko, satsuma-age, and chikuwa into thin strips. Thinly slice dried tofu, shiitake mushrooms, and omelet. 3. 3. Cut burdock root into thin strips and carrot into half-moon slices. Cut Chinese cabbage into 3 cm wide chunks and lotus root into half-moon slices. Cut potherb mustard into bite-sized chunks. 4. 4. In 2 cups of water, make a broth of kombu and bonito flakes, and adjust it to 3 cups by adding the stock from dried shiitake mushrooms and water. 5. 5. In a deep pot, heat the broth from 4 and add chicken thighs, burdock root, carrot, lotus root, and shiitake mushrooms. 6. 6. When the ingredients are fully cooked, add fish paste, satsuma-age, chikuwa, and omelet, season with light soy sauce, mirin, and sake, then add Chinese cabbage and dried tofu. Add Chinese cabbage and koya-tofu. If the taste is too weak, add salt to taste. 7. 7. In a separate pot, add the boiled rice cake and potherb mustard and bring to a slight boil. ## Provider Information provider : (public corporation)Nagasaki Dietetic Association ![Image](Not found)" "# Mazemeshi ｜ Our Regional Cuisines **Cuisine Name**: Mazemeshi **Region**: Our Regional Cuisines ## Main Lore Areas All of Kumamoto Prefecture ## Main Ingredients Used Rice, chicken, dried shiitake mushrooms, bamboo shoots, gobou(=burdock), carrots, etc. ## History, Origin, and Related Events ""Mazemeshi"" is a dish that always appears at local events and celebrations where people gather. Also called ""Gumeshi"", it is made by chopping and stir-frying ingredients such as chicken, gobou(=burdock), carrots, dried shiitake mushrooms, bamboo shoots, fried thin tofu, etc., seasoned with soy sauce and sugar, and mixed with freshly cooked warm rice. Ingredients vary from region to region and from household to household, such as konjac(=yam cake) and ""kamaboko(=fish cake)"", sea bream and maki mussels in areas near the sea, and plenty of daikon radish during the daikon radish harvest season. Rokka Shrine in Shimorokka, Kashima Town, holds an annual autumn festival on October 17 to pray for a bountiful harvest, during which each household makes ""Gumeshi (Mazemeshi)"" and serves it to gathered relatives and neighbors. Instead of chicken, it uses horse meat, a specialty of the prefecture, and seasonal vegetables such as gobou(=burdock), dried shiitake mushrooms, konjac(=yam cake), and carrots, which are stir-fried and seasoned with soy sauce and sugar, and mixed with white rice.The ""Shishimai"" dedicated at this festival is the first important intangible cultural asset in Kumamoto Prefecture, and is derived from Kiyomasa Kato's tiger hunting, and depicts a child growing up to become a warrior and bravely fighting a lion. On Tobase Island, located halfway between the Uto Peninsula and Amakusa, there is a mixed rice dish called ""birin meshi"" that uses tofu instead of meat. The name comes from the sound made when the tofu is stir-fried to remove the water. It was served at Buddhist ceremonies as a vegetarian dish. ## Opportunities and Times of Eating Habits Rice dishes are indispensable for local events and celebrations where people gather. It appears at autumn festivals and is eaten throughout the year, with ingredients such as wild vegetables and mushrooms changing with the seasons. ## How to Eat It is delicious not only when freshly cooked and mixed with warm rice, but also when cold, so it can be used as onigiri (rice balls), inarizushi (sushi rice balls), or even as a bento lunch box.Each household has its own way of enjoying the dish, such as pouring tea over the rice and making chazuke (boiled rice in soup). The ingredients before mixing with rice can be made in large quantities and frozen, then heated and used only for the portion to be eaten. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In addition to being served at community events, it is also served at school lunches in elementary and junior high schools. When serving ""birin meshi"" at school lunches, the company arranges it in consideration of children's nutritional needs by adding chicken meat as well as tofu. ## Ingredients - Rice: 4 1／2 cups - Dashi kombu (=kelp): 10cm - Chicken thigh meat: 100g - dried shiitake mushrooms (soak): 4 - Dried bamboo shoots (soak): 100g - Gobou (=burdock): 50g - Carrot (medium): 5cm - Green beans: 5 - Dashi (=Japanese soup stock): As needed - Eggs (thinly sliced): 2 - [Seasoning A] Soy sauce: 3 tbsp. - [Seasoning A] Sugar: 1 1／2 tbsp. - [Seasoning A] Mirin(=sweet rice wine): 1 tbsp. - [Seasoning A] Sake: 1 tbsp. - [Seasoning A] Salt: A little - [Seasoning B] Sake: 1 tbsp. - [Seasoning B] Sugar: 2 tbsp. - [Seasoning B] Salt: 1／5 tsp. ## Recipe 1. 1. Wash rice 1 hour before cooking, wipe clean, add kombu which wiped clean, and cook until firm, using 10% more water. 2. 2. Cut chicken into small pieces. Cut shiitake mushrooms and bamboo shoots into 2 cm pieces, and gobou into shaved. 3. 3. Put Dashi in a pot, add [seasoning A], bring to a boil, and add [2].Cook for 5 or 6 minutes to infuse the flavor. 4. 4. Cut carrots into julienne, cut green beans diagonally into thin strips, and boil. 5. 5. Break an egg into pieces, season with [seasoning B], and make thinly fried eggs. Cool and cut into thin strips. 6. 6. When the rice is cooked, remove the kombu and steam for 12 to 13 minutes. 7. 7. Transfer the rice to a bowl and mix in [3] and [4] (draining off the liquid). 8. 8. Serve in bowls and garnish with a thinly fried egg. ## Provider Information provider : “Kumamoto Prefecture Hometown Recipes, Volume 1” ![Image](Not found)" "# Makigaki ｜ Our Regional Cuisines **Cuisine Name**: Makigaki **Region**: Our Regional Cuisines ## Main Lore Areas Uki Area, Yamato City, Kamimashiki County ## Main Ingredients Used Japanese persimmon ## History, Origin, and Related Events A traditional food handed down in Yamato-cho, Kamimashiki County, in the Uki area, famous for its dried persimmons. With the meaning of ""attracting good fortune,"" persimmons are in demand as gifts at the end of the year and as good luck charms for New Year's. The scene of ""Makigaki"" being made is newsworthy at this time of the year.Dried persimmons are made from a specialty astringent persimmon called ""nayaboshi,"" which is rubbed by hand three times while being dried to get the right shape, and are ready when the surface is covered with white powder (fructose). To make ""Makigaki (rolled persimmons)"", cut the shaft and tip of a dried persimmon, slit it open lengthwise, carefully remove the seeds, stack 10 or more (depending on the size of the persimmon) in a rugby ball shape, wrap them in a bamboo skin, wrap them in straw, and then roll them up with a rope, using a lot of force to make it go round and round. A good indicator of a well-done product is that when cut, the brown color of the dried persimmon and the layer of white flour show up well and look like a rose flower. The unique flavor and natural sweetness of the dried persimmon is like a high-class Japanese confectionary. Production begins around July with removing the bark of the main bamboo and weaving rice straw while waiting for the dried persimmons to be ready and finished by the end of the year. While there are no differences among regions or producers in the way they wrap the bamboo skin, there are differences in the way they roll it up with a rope (straw or rush grass). In the past, persimmons were often seen hanging under the eaves of houses, but the number of producers of ""Makigaki (rolled persimmons)"" has been decreasing over the years. ## Opportunities and Times of Eating Habits Dried persimmons are made from persimmons harvested in the fall, and production begins in late fall. Although it is a preserved food, it is at its peak when it is in greatest demand as a gift at the end of the year and as a good luck charm for New Year's osechi (New Year's dishes). ## How to Eat It is eaten as a snack, for example, when served with tea, by slicing it into thin round slices so that the pattern of the rolls looks beautiful. It is also eaten with cream cheese and ham as an accompaniment to alcoholic drinks. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)High schools in Yamato-cho, Kamimashiki County, hold hands-on ""Makigaki (rolled persimmons)"" making workshops under the guidance of the ""Kamimashiki Agricultural Cooperative's Makigaki Group"". ## Ingredients - ""Momigaki"" (The finest dried persimmons): About 20 - Cellophane paper: As needed - Inewara (rice straw): As needed - Straw rope: As needed ## Recipe 1. 1. Cut the tip and shaft of the dried persimmon with a knife, make one cut on the side, and open the persimmon to remove the seeds inside. 2. 2. Place 5 to 6 persimmons on the bamboo slats board so that the halves overlap, roll them tightly like rolling sushi using the slats board, and then take a handful of the persimmons and tightly roll them. 3. 3. Place the next layer of persimmons on top of the overlapping persimmon, repeating one after the other until a certain size is reached,When the persimmons reach a certain size, they are rolled up with slats to make sure there are no gaps in the persimmons. 4. 4. Wrap the persimmon in cellophane paper, tie both ends together, wrap the persimmon in woven rice straw, and roll it up while tying the outside with rice straw. The whole piece is tight, and when sliced into rounds, the white powder pattern of the persimmon should be clear like a rose flower in a nicely done state. ## Provider Information provider : “Kumamoto Prefecture Hometown Recipes, Volume 1” ![Image](Not found)" "# Buta-ae ｜ Our Regional Cuisines **Cuisine Name**: Buta-ae **Region**: Our Regional Cuisines ## Main Lore Areas Amakusa Area ## Main Ingredients Used Octopus, eggplant, miso ## History, Origin, and Related Events The Amakusa region, consisting of some 120 islands of various sizes, is blessed with an abundance of seafood, especially the specialty octopus, which grows on shrimp and crabs and is known for its quality, including its elastic texture. Drying octopus is a summer tradition, and National Route 324, where such a scene can be seen, was named ""Amakusa Ariake Tako Kaido (Amakusa Arake Octopus Road) "" in 2005, in an effort to promote the region with its specialty, octopus.While there are new octopus dishes being created, ""Buta-ae"" made with eggplant and boiled octopus is a local dish that has been popular in the area for a long time. It is based on the Okinawan dish ""Goya Chanpuru"", which was originally made by substituting octopus caught in Amakusa Bay for pork, which was precious and hard to find in the Amakusa region in the old days. For a long time, when we could get a lot of eggplant and bitter gourd, we could also get a lot of octopus, this unique dish was introduced as ""Buta-ae"" even after it was established as a dish of stir-fried summer vegetables and octopus with miso (barley miso). The spicy-sweet miso flavor with sugar and hawk's claw (chili pepper) enhances the taste of octopus and the sweetness of vegetables, making it a perfect accompaniment to rice or as a snack with sake. The main vegetable used is eggplant, but each family has its own arrangement, including bitter melon, bell pepper, carrot, pumpkin, and other vegetables, as well as the way in which they are cut. ## Opportunities and Times of Eating Habits Because it uses summer vegetables and octopus, it often appears as a summer dish, but since octopus is available year-round, it can be eaten in any season. ## How to Eat It goes well with both white rice and shochu snacks at the everyday table. It tastes good even when cold, so it is also good for lunch boxes. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In addition to being made at home, it is also popular in restaurants and supermarket delicatessens. ## Ingredients - Eggplant: 3 medium - Octopus: 2 legs, boiled in salted water - [Seasoning A] Miso: 2 tbsp. - [Seasoning A] Mirin(=sweet rice wine): 1 tbsp. - [Seasoning A] Sugar: 1 tbsp. - Hawk's claw (chili pepper): A little (To taste) ## Recipe 1. 1. Cut eggplant in half lengthwise, then cut diagonally about 5 mm thick. 2. 2. Cut octopus into chunks. 3. 3. Put a little salad oil in a frying pan, add eggplant and fry. 4. 4. Add 2 to 3 and fry lightly, then add seasoning A and mix quickly. 5. 5. If you wish to add falcon claws, cut them into rounds and add them with the seasonings. ## Provider Information provider : ""Kumamoto Furusato Shoku no Meijin"" (Kumamoto Prefecture's website for local production for local consumption) ![Image](Not found)" "# Tako Meshi ｜ Our Regional Cuisines **Cuisine Name**: Tako Meshi **Region**: Our Regional Cuisines ## Main Lore Areas Amakusa Area ## Main Ingredients Used Octopus, rice, gobou (=burdock), hijiki, carrots ## History, Origin, and Related Events Dried octopuses, hung with their legs spread out and swaying in the sea breeze, are a slightly humorous summer tradition in Ariake Town, Amakusa City.During the summertime up until September in Ariake, Amakusa, octopus are left out to dry in the salty breeze on sunny days for three to four days. The dried octopus is always soaked in water and softened before being eaten not eaten as it is, as is the case with the surume. Octopuses are caught using traditional methods, whereby octopus pots are submerged into the sea. The texture of octopus differs depending on where they are caught, and those from the Amakusa region are firm and chewy year-round. Octopuses caught in the Ariake Sea close to Nagasaki have little fat and are suitable for making dried octopus.In the past, octopuses were dried and preserved during the winter when they become scarce. They are used for “Tako meshi” because by drying them, their flavor becomes concentrated and delicious. The dried octopuses are soaked in water and cut into smaller pieces once soft and combined with gobou (=burdock), carrots, and hijiki. Some regions cook all the ingredients and rice together from the start while others flavor the other ingredients separately from the rice and then add them later to the cooked rice. The water used to soak the dried octopuses are used as “dashi” (=Japanese soup stock) and soy sauce, sake and sugar are added. In Itsuwa-machi, the “Tako Meshi” is made with dried octopus and rice only. National Route 324 in Ariake is called “Amakusa Ariake Octopus Street” and attracts many tourists. ## Opportunities and Times of Eating Habits This dish is served at ceremonial functions of Amakusa because the octopus in prepared in a way so that it does not have an unpleasant smell. In the town of Itsuwa, this dish is served for birthday parties, sports festivals, and other celebrations. ## How to Eat Enjoy the scent of the octopus when freshly cooked. Once cool, make rice balls and enjoy them once again. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)There are many restaurants along “Amakusa Ariake Octopus Street” in Kumamoto that serve octopus dishes and they are popular among tourists and locals. Flavored octopus can be store bought so that they can be mixed with cooked rice or cooked with the rice from the start. Since it is easy to make, this recipe is enjoyed at home and is also served as part of the school lunch menus. ## Ingredients - Dried octopus: 50g - Gobou (=burdock): 40g - Carrots: 40g - Hijiki: 50g - Rice: 2 cups - Water that dried octopuses were soaked in: 2 cups - Water: 1 cup - [Seasoning A] Sake: 1 tbsp. - [Seasoning A] Mirin (=sweet rice wine): 1／2 tbsp. - [Seasoning A] Light soy sauce: 1 tbsp. - [Seasoning A] Dark soy sauce: 1／2 tbsp. - [Seasoning A] Salt: 1／2 tsp. - [Seasoning A] Sugar: 1 tbsp. ## Recipe 1. 1. Wash the rice and soak in water for 30 minutes, then cook. 2. 2. Steam the dried octopuses with boiling water and sake (50ml) for about 10 minutes. Cut the octopuses into smaller pieces once soft. 3. 3. Cut the Gobou (=burdock) and carrots into thin strips and finely chop the hijiki. 4. 4. Add the ingredients from step 2 &3 into a pot along with the water used to soak the dried octopuses, some fresh water and the seasonings listed in [Seasoning A] and simmer. 5. 5. Mix the cooked ingredients with the cooked rice. ## Provider Information provider : Mariko Morita of Shokei College, Department of Life Science ![Image](Not found)" "# Kasu-yose ｜ Our Regional Cuisines **Cuisine Name**: Kasu-yose **Region**: Our Regional Cuisines ## Main Lore Areas Kamimashiki Area ## Main Ingredients Used Rice, soybeans, Satoimo(=Japanese taro), chicken meat, carrots, onions, dried shiitake mushrooms, pumpkin ## History, Origin, and Related Events “Kasu-yose” is a home-cooked dish, primarily eaten in the town of Yamato and has been served for celebrations and festivals or when a large group of people gathered for an event. It looks similar to “Shira-ae” (=mashed tofu salad) in appearance, but this dish is unique in that it can be served as a main dish, side dish or snack. Taro, onions, carrots and dried shiitake mushrooms are finely chopped and stir-fried with chicken meat. Rice and soybeans are added, and all the ingredients are simmered. The soybeans are soaked in water from the day before so that they become soft and can be mashed into a puree.It is said that the name “Kasu-yose” comes from the word “okara” (=soy pulp). In this region, “okara” is referred to as “kasu”. Another theory is that since different types of vegetables are used together in this recipe, the name came from the word “kazuyose” (=bring numbers together). Another name for this dish is “Oshiyose”, meaning bringing together available ingredients. Different types of rice may be used for the dish and some families opt to use glutinous rice or rice dumplings instead of white rice.The recipe differs per region and some recipes always include pumpkin while others do not. The ingredients are lightly seasoned with soy sauce, mirin (=sweet rice wine) and sugar (soft brown sugar) to enhance the natural flavors of the ingredients. ## Opportunities and Times of Eating Habits This dish is prepared at home in autumn and winter. In the past, it was a special dish served during celebrations and festivals. This dish can be enjoyed as a main dish, side dish or a snack. It is highly nutritious and healthy so it can be eaten when one has a loss of appetite or has eaten too much. In the past, there was “nengumai” (=annual rice tax) and rice was valuable, and the local people added vegetables and soybeans as protein to make the rice more filling. This was one way of feeding large families and this dish is an example of the wisdom and ingenuity of farmers. ## How to Eat It is best to let the dish cool before serving as it allows the flavor to seep into the ingredients. Local cafes serve “Kasu-yose” croquettes named “Oshiyose Croquettes”. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Yamato-cho and the Dietary Life Improvement Promotion Committee have introduced this traditional recipe in home economics classes of local middle schools. The “Local Cuisine Master Training Association” is making efforts to raise recognition of local recipes by publishing a recipe book including traditional recipes such as “Kasu-yose”. ## Ingredients - Soybeans: 100g - Chicken meat: 30g - Satoimo(=Japanese taro): 1 to 2 - Onion: 1／4 - Carrot: 1／4 - Pumpkin: 30g - Hydrated dried shiitake mushrooms: 1／2 - Rice: 100g - Dashi (=Japanese soup stock): A little - Sugar: 1 tsp. - Mirin (=sweet rice wine): 1 tbsp. - Light soy sauce: 1 tbsp. - Dark soy sauce: A little - Vegetable oil: A little ## Recipe 1. 1. Soak the soybeans for one day and night and put them in a blender with water on the following day. Blend well. 2. 2. Cut the chicken meat, vegetables, and hydrated dried shiitake mushrooms into 2cm cubes. 3. 3. Put some salad oil in a pot and place the ingredients from step 2 into the pot. Add rice that has been washed and soaked in water for about an hour as well as the soybeans to the pot. Add water and dashi (=Japanese soup stock) and cook over a stove. Stir from time to time to make sure that the ingredients do not get burnt. Do not place a lid over the pot. 4. 4. Once the ingredients are cooked, flavor with sugar, mirin (=sweet rice wine) and light soy sauce. As the final step, add some dark soy sauce and mix. ## Provider Information provider : “Kumamoto Prefecture Hometown Recipes, Volume 1” ![Image](Not found)" "# Basashi(Horse sashimi) ｜ Our Regional Cuisines **Cuisine Name**: Basashi(Horse sashimi) **Region**: Our Regional Cuisines ## Main Lore Areas Kumamoto City, Aso region ## Main Ingredients Used Horse meat ## History, Origin, and Related Events The most famous specialty of Kumamoto, Japan's largest producer of horse meat, is ""Basashi(Horse sashimi)"". Thinly sliced raw horse meat is served with thinly sliced onions, grated ginger, garlic, etc., and dipped in sweet soy sauce. Low in fat and calories, high in protein, and rich in minerals such as iron, calcium, and zinc, horse meat is now a popular ingredient, but it has also long been consumed in Kumamoto as a fortifying and nourishing food.There are various theories as to the origin of ""Basashi(Horse sashimi)"", but it is said that when Kiyomasa Kato, the first lord of the Kumamoto domain, was leading his army in Korea, he ran out of food on the Korean Peninsula and was forced to kill his military horses for food. He found them so delicious that he continued to enjoy horse meat and ""Basashi(Horse sashimi)"" after returning to Japan. Meat consumption was almost non-existent during the Edo period, and only a few farmers ate it, but it become widespread in Kumamoto and the Aso region during the Meiji Era. In the Aso region, which produced military horses, people began eating horse meat due to postwar food shortages, leading to the practice being widespread, and restaurants began serving horse meat in the 1950s. ""Basashi(Horse sashimi)"" tastes different depending on the cut, such as marbled meat (loin), lean meat (thigh), liver, and tongue. There are also many terms unique to horse meat, such as ""futaego"" (belly), ""nekko"" (aorta), and ""kone"" (fat beneath the mane). Horse meat is labelled differently depending on their place of origin. ""Kumamoto-produced horse meat"" is produced using horses that are born and raised in Kumamoto, and ""Kumamoto horse meat"" is produced using foals that have been imported from countries such as Canada and fed carefully selected feed for 1 to 1.5 years to improve the quality of their meat.Horses have a higher body temperature than cows and pigs, making it difficult for bacteria that can cause food poisoning to multiply, which is one of the reasons why horse meat can be eaten raw. In addition, horse meat is processed in thoroughly sanitized meat processing plants, and is always frozen before distribution as an anti-parasite measure. ## Opportunities and Times of Eating Habits ""Basashi(Horse sashimi)"" is mainly eaten during the New Year and on celebratory occasions, but it is also available at supermarkets, and is also eaten in daily life. ## How to Eat Horse meat is also known as “sakura meat” because the cut end of horse meat is similar to the color of cherry blossoms, but it darkens rapidly as it oxidizes easily. In restaurants, slabs of horse meat are kept refrigerated until ordered, whereupon it is served freshly cut. It is served with condiments such as sliced onions, grated ginger, grated garlic, finely chopped small onions, and sweet soy sauce. Horse fat, such as the marbling and the ""kone"" from beneath the mane, has a low melting point and melts easily, so it should be consumed as soon as possible.“Sakura natto"", a dish in which ""Basashi(Horse sashimi)"" is carefully tenderized with a knife, combined with natto, topped with a quail egg, sprinkled with small green onions, and served with sweet soy sauce, is also popular as a snack with sake or shochu. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Basashi(Horse sashimi)"" is a Kumamoto specialty and is commonly available at restaurants and specialty stores. ## Ingredients - Horse meat: 200g - Onion: 1／2 - Shiso: appropriate quantity - Garlic: appropriate quantity - Ginger: appropriate quantity ## Recipe 1. 1. Cut fresh horse meat into 2-3mm thick slices, cutting perpendicular to the fibers to sever them. 2. 2. Place the shiso on top of onion slices and arrange the sliced horse meat on top. Garnish with grated garlic and ginger. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Tofu misozuke ｜ Our Regional Cuisines **Cuisine Name**: Tofu misozuke **Region**: Our Regional Cuisines ## Main Lore Areas The Yatsushiro and Kuma areas ## Main Ingredients Used Firm tofu and miso ## History, Origin, and Related Events It is said that about 800 years ago, a fallen Heike warrior who lost the battle with the Minamoto clan hid at the foot of the Higo Mountains and created and passed down this ""tofu misozuke"". Homemade tofu and barley miso are made using soybeans and barley grown in slash-and-burn fields in the ""mountainous Gokansho (Izumi, Yatsushiro City)"" area and Itsuki Village. The tofu, which has been soaked in miso for about six months, has a cheesy flavor and can be used as a side dish with rice or as an appetizer with alcohol, making it a valuable preserved food in areas with poor logistics. ""Kazura tofu"", which is made in the Ayugaeri district of Sakamoto-cho, Yatsushiro City, is made by putting weights on the tofu and thoroughly draining the moisture during the hardening process. It got its name because it is so hard that it can also be carried around by tying it with ""tsutakazura (a generic term for vine grass)"". Also, in Itsuki Village, there is a type of tofu called “kashinoki tofu,” which has a hard texture and is also made with plenty of soybeans. This kind of hard tofu is suitable for misozuke, so the tofu is squeezed well so that it can be stored for a long time at room temperature and then dried over low heat before being pickled in miso with a high salt content.Currently, it is produced in various parts of the prefecture and sold as a specialty product. Variations made using ""moromi"" such as “yamauni tofu” and “hiden tomei” are well known, and those with low salt content, smooth texture, and mellow taste became mainstream. There are also many variations, such as adding ""yuzu pepper"" or red chili pepper, and it goes well with various alcoholic beverages, including shochu, sake, and wine. Horses naturally have a higher body temperature than cows and pigs, making it difficult for bacteria that can cause food poisoning to grow, which is also why horse meat can be eaten raw. In addition, the meat is now disassembled at a meat processing plant under strict sanitary control and frozen before distribution in all cases. In this manner, all possible precautions against parasites are taken. ## Opportunities and Times of Eating Habits It is eaten as an everyday dish and is sold commercially as souvenirs and for home use. When making it at home, it is often made by draining regular firm tofu and pickling it for a duration that suits one’s preference before consumption. ## How to Eat If you pickle it in miso for pickling at home, the flavor will get stronger as the days go by, so periodically check how pickled it is and remove it when it is to your liking. Slice it thinly and eat it as is with rice or as a snack with alcohol. It is also delicious with wasabi or soy sauce if you like. You can also enjoy variations of it as an ingredient by cutting it into small pieces and mixing it into rice balls or adding it to salads. In addition, tofu pickled in ""moromi"" is sticky and soft, and as well as being used as an accompaniment to rice, new dishes are being invented such as spreading it on bread or tossing it with spaghetti. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Tofu misozuke (or moromizuke)"" is sold at roadside stations, local product stores, and online stores. Those made with ""kazura tofu"" are made by lifestyle research groups and local tofu shops in the Ayugaeri area of Sakamoto-cho, where it originated, although fewer people are making ""kazura tofu"". ## Ingredients - [Kazura tofu] Soybeans: 8kg - [Kazura tofu] Water for dilution: 108L - [Kazura tofu] Foaming agent: 55g - [Kazura tofu] Bittern: 240g (dissolved in 3L of water) - [Kazura tofu misozuke] kazura tofu: 1 (600g) - [Kazura tofu misozuke] Sugar: 240g - [Kazura tofu misozuke] Miso: 750g - [Kazura tofu misozuke] Gauze: as appropriate ## Recipe 1. 1. [Kazura tofu: Step 1]Soak the soybeans in three times as much water. (10 to 14 hours in summer, 20 to 24 hours in winter) Drain the water and grind the soybeans in a bean grinder while adding water until the volume is 10 times that of the soybeans. 2. 2. [Kazura tofu: Step 2]Transfer 1 to a large pot, heat, add the foaming agent, bring to a boil, and simmer for 5 to 6 minutes. 3. 3. [Kazura tofu: Step 3]Put two strainer bags on top of each other in a pail and strain the soybeans to make soy milk. 4. 4. [Kazura tofu: Step 4]Add the bittern in two portions to 3. Mix in a large circular motion with a rice paddle, cover, and wait for 5 minutes. 5. 5. [Kazura tofu: Step 5]Spread out a cloth in a box, put 4 in it, put a weight on top of it, and let it drain for about 20 minutes. Once drained, remove from the box and cut into pieces. 6. 6. [Kazura tofu misozuke: Step 1]Cut one block of kazura tofu (600g) into four pieces. (150g each) Sprinkle sugar all over and wrap with gauze. 7. 7. [Kazura tofu misozuke: Step 2]Fill a container with homemade miso, add the “Kazura tofu misozuke: Step 1” so that it is entirely covered in the miso, and pickle in the refrigerator for about 40 days. 8. 8. [Kazura tofu misozuke: Step 3]Take out the miso-pickled tofu from “Kazura tofu misozuke: Step 2,” carefully remove the gauze so as not to break the tofu misozuke, and then cut it into thin pieces and eat without washing. The aroma of creamy Japanese-style cheese will fill your mouth. ## Provider Information provider : “Kumamoto Hometown Food Masters” (Kumamoto Prefecture Local Production for Local Consumption Site) ![Image](Not found)" "# Konoshiro sugata sushi ｜ Our Regional Cuisines **Cuisine Name**: Konoshiro sugata sushi **Region**: Our Regional Cuisines ## Main Lore Areas Yatsushiro area ## Main Ingredients Used Konoshiro fish, rice ## History, Origin, and Related Events ""Konoshiro no sugata sushi"" is an essential dish for New Year's, festivals, celebrations, and other family gatherings in the Yatsushiro area. The region faces three seas - the Yatsushiro Sea, the Amakusa Sea, and the Ariake Sea. This dish has been passed down since the Edo period and is considered a symbol of good luck.""Konoshiro fish"" is a member of the herring family that lives in brackish water. Small fish that are as young as 5 cm in length are referred to as ""shinko"" and are a delicacy at sushi restaurants, commanding high prices. Interestingly, the smaller the fish, the higher the price. The Chinese character for ""winter"" is used to represent this fish, which is caught during the fall and winter seasons when it is at its fattiest. However, in the Yatsushiro Sea, where the Kuma River meets the sea, this fish can be caught all year round. Its limited shelf life and quick loss of freshness make it difficult to find far from the city. This fish is best served with vinegar, which enhances its flavor and shelf life. ""Konoshiro sugata sushi"" is made by cutting open the fish either from the back or the belly. The entrails and inside bones are removed, and the fish is then salted and dipped in sweet vinegar. After that, it is filled with rice sticks and shaped into sushi. Finally, the head and tail are placed upright on a plate. The moderate saltiness and sweetness of the vinegar, along with the spices such as green onion, ginger, and sesame seeds in the sushi rice, make it delicious even without soy sauce. Along the Yatsushiro Sea coast, there is a type of sushi called ""konoshiro-zushi"", also known as yoshino sushi or unohana-zushi, which is made from okara (soy pulp) that is produced during the process of making tofu. To prepare ""konoshiro-zushi"", the okara is sautéed with chopped carrots and green onions and then seasoned with vinegar, soy sauce, and sugar. There are two types of ""konoshiro-zushi"": the first type, called ""katazushi,"" is stuffed into the belly, and the second type is wrapped around the okara, which is then cut into three pieces, seasoned with vinegar, and rolled in konoshiro. ## Opportunities and Times of Eating Habits It is a popular and essential dish for New Year's and other festive occasions, commonly found at roadside stations and product centers. It is enjoyed not only by locals but also by tourists. ## How to Eat After cutting the sushi into bite-size pieces, arrange them as they are. After a few days, you can roast the fish a little in a toaster oven for a more savory taste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Japanese restaurants often serve it, especially from November to January when it's in season. ""Kumamoto Aji Heritage"" videos feature Kumamoto's food masters teaching how to cook local dishes. ## Ingredients - konoshiro (gizzard shard): 3 - Ginger (minced): a little - Green onion (cut into small pieces): a little - rice: 2.5 cups - [Seasoning A (Vinegar marinate)] Salt: 2 tbsp. - [Seasoning A (Vinegar marinate)] Vinegar: 150ml - [Seasoning A (Vinegar marinate)] Sugar: 120g - [Seasoning B (mixed vinegar)] Vinegar: 100ml - [Seasoning B (mixed vinegar)] Sugar: 100g - [Seasoning B (mixed vinegar)] Salt: 2 tsp. ## Recipe 1. 1. Open the konoshiro from the back, remove the inside bone and entrails, and rinse the belly well with water. Wash in cold water to remove the fishy smell. 2. 2. Sprinkle 2 tablespoons of salt (not included in the quantity) over the konoshiro and let sit for about a day and night. Wash konoshiro in vinegar (not included) and drain. 3. 3. Mix seasoning A and marinate konoshiro for 4 to 5 hours. Soaking the konoshiro slowly here will tenderize the bones and head. 4. 4. Wash rice, let stand for 30 minutes, and cook normally. When the rice is cooked, add seasoning B, ginger and green onion to the rice and let cool. 5. 5. Wipe the konoshiro of 3 with a dish towel, fill with the sushi rice mixture of 4, and shape into the desired shape. ## Provider Information provider : “Kumamoto's Hometown Food Recipes, Vol. 2” (Kumamoto Prefecture) ![Image](Not found)" "# Kanzuke ｜ Our Regional Cuisines **Cuisine Name**: Kanzuke **Region**: Our Regional Cuisines ## Main Lore Areas Ashikita and Minamata area ## Main Ingredients Used Daikon (Japanese Radish) ## History, Origin, and Related Events “Kanzuke” is a pickle made by exposing radishes to the cold winter wind twice. It is a traditional specialty of the Ashikita and Minamata regions. Raw radishes are dried, then pickled in salt when they become wrinkled, and further dried for 1-2 months. Once dried to an amber color, they are thinly sliced and soaked in a mixture of soy sauce, mirin, and vinegar. After 1-2 days, when the flavor has seeped in, the pickles are ready. The crunch and unique flavor make them a perfect accompaniment to rice, so much so that you can eat several bowls. It also works well as a snack with tea or to accompany alcohol. Other flavorings such as ginger, kelp, and yuzu pepper are added to the seasoning liquid, and each household has its own special twist. When the radishes are dried, they are pierced with a bamboo skewer, threaded with string, and hung on a bamboo pole under the eaves. This sight is considered a part of the winter tradition in the Ashikita and Minamata areas.Nowadays, fewer people dry radishes at home, but dried radishes are sold so that you can season them to your taste at home. They are popular at roadside stations and supermarkets as reminders of hometown flavors. ## Opportunities and Times of Eating Habits The sight of drying radishes can be seen from late November to around March. As the name suggests, it is a pickle that is made and eaten in the cold season, but it can be preserved and eaten all year round. ## How to Eat When served in a bowl, a sprinkling of sesame seeds adds a savory aroma and enhances the flavor. It goes well with freshly cooked white rice and as a side dish in bento boxes. It is also great as a snack with tea or as a treat with sake or shochu. ## Efforts for Preservation and Succession In a junior high school in Ashikita District, efforts are underway to pass on the traditional local foods like Kanzuke. Beginning with the harvest of radishes in January, the radishes are dried at the school, and the pickling process begins in February. The students came up with adding yuzu pepper to the pickling liquid and sell the final product in shops near the school. This way, they can experience the whole pickling process and learn about the local food culture. ## Ingredients - Dried radish: 1kg - Vinegar: 1 cup - Sesame seeds: a little - [Seasoning A] Sugar: 400g - [Seasoning A] Soy sauce: 3 cups - [Seasoning A] Mirin: 1 cup - [Seasoning A] Dashi kombu: 20g ## Recipe 1. 1. [Dried Radish - Step 1]Harvest radishes that are 70-80cm long. 2. 2. [Dried Radish - Step 2]Dry until they take on a crooked shape (like the hiragana character ""he""), which takes about two weeks. 3. 3. [Dried Radish - Step 3]After washing the radishes in water, weigh them and pickle them in salt that weighs 5-6% of the total weight of the radishes. (Use a weight stone of the same weight) 4. 4. [Dried Radish - Step 4]Take the radishes out and dry them again for 1-2 months. 5. 5. [Kanzuke - Step 1]Chop the dried radish, soak it in water to remove the salt, and drain it well. 6. 6. [Kanzuke - Step 2]Put Seasoning A and kombu in a pot and bring it to a boil. 7. 7. [Kanzuke - Step 3]Remove the kombu and chop it. 8. 8. [Kanzuke - Step 4]Finally, add vinegar and submerge the ingredients from [Kanzuke - Step 1] and the chopped kombu. 9. 9. [Kanzuke - Step 5]Finally, sprinkle sesame seeds on top. 10. 10. [Kanzuke - Step 6]It is ready to eat about 2-3 days after marinating. ## Provider Information provider : ""Kumamoto no furusato no shoku reshipi-shu. Gekan (Kumamoto's Hometown Food Recipe Collection. Volume 2)"" (Kumamoto Prefecture) ![Image](Not found)" "# Akadozuke ｜ Our Regional Cuisines **Cuisine Name**: Akadozuke **Region**: Our Regional Cuisines ## Main Lore Areas Aso region ## Main Ingredients Used Red potato (taro) stems, salt ## History, Origin, and Related Events A traditional pickle that has been passed down through the ages in Aso (in some areas, such as the former Ichinomiya town) along with Takanazuke pickles. It’s also called “Aso horse sashimi” or “field horse sashimi” because of its color, shape, and how it’s eaten. Akadoimo, a type of taro cultivated in this area, is a name unique to the Aso region and has been passed down along with regular seed potatoes. The stems have low bitterness and take on a beautiful red color, so they’ve been used for pickles since ancient times.As for how they’re pickled, a small amount of salt is rubbed in these stems and a weight is placed on them so the water rises overnight as it soaks. Once the stems become soft, they’re sprinkled with vinegar. Black liquid rises to the surface, so this is removed. After leaving it for a while, the color changes to red. When they turn a beautiful bright red, they’re ready to eat. Peel the skin, cut them into appropriate lengths, and eat them with soy sauce or ginger soy sauce. There were no refrigerators in the past, so these were pickled from mid-September until around the first frost and eaten during this period. It’s said that the ones harvested around the mid-autumn harvest moon have a particularly vibrant color, and even a slight variation in the pickling method can affect the color. It seems the women of the house worked very carefully when pickling the “akadozuke.” Vinegar is used to make these pickles, but when the temperature drops lactic acid fermentation is used instead of vinegar. It’s indispensable as a lunch box item for the farm work of autumn such as cutting hay. It’s a pickle that feels like the arrival of autumn for the people of Aso. ## Opportunities and Times of Eating Habits Refrigerators were not available in the past, so this pickle was a traditional autumn food that people would pickle and eat from the mid-autumn harvest moon until the first frost. It was a staple side dish in daily meals and an essential item for lunch boxes during the hay-cutting work on Gairinyama, which typically started around late September. ## How to Eat “Akadozuke” is cut into bite-sized pieces and mainly eaten with ginger soy sauce to make it even more delicious. Soy sauce with green chili peppers was also used in the past. When this is put in the refrigerator it keeps its red color, but when it’s left at room temperature it turns black. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)A “Master of Kumamoto Hometown Food,” who passes down the local cuisine of the region, teaches how to make this through hands-on classes and YouTube. It’s also provided for use in local school lunches. ## Ingredients - red potato stems: 10kg - salt: 300–400g - vinegar: 1 cup ## Recipe 1. 1. Cut off the leaves from the stems of the red potatoes and wash them thoroughly with water. 2. 2. Spread plastic wrap on a shallow tray, place the red potato stems on it, and sprinkle the specified amount of salt over them. Rub the salt into the stems. 3. 3. Wrap them in plastic wrap, put a board on top, put a weight on the board and leave overnight. 4. 4. When the stems become flexible, soak them in a barrel, sprinkle vinegar all over them, press a lid on them and put a weight on top. Black juice will come up, so remove the juice. After about 10 days when the juice turns red, peel the skin and cut them into 3–4cm pieces to eat. They’re delicious when eaten with ginger soy sauce. 5. 5. Note: When the whole stem is dyed red, store them in the refrigerator to keep them fresh. (If you leave them at room temperature, they turn black.) 6. 6. Note: Since the salt content is low (3-4%), vinegar is used until around the equinox week. Since the temperature drops after that, you can achieve the red color through lactic acid fermentation without using vinegar. The redder the potato skin, the more vivid the red color will be. ## Provider Information provider : “Kumamoto Hometown Food Master” (Kumamoto Prefecture Local Production for Local Consumption Website) ![Image](Not found)" "# Aso Takana-zuke ｜ Our Regional Cuisines **Cuisine Name**: Aso Takana-zuke **Region**: Our Regional Cuisines ## Main Lore Areas Aso City ## Main Ingredients Used Takana (mustard greens), salt, chili pepper ## History, Origin, and Related Events ""Aso takana"" are a traditional vegetable grown in the cold climate and volcanic soil of Aso. The seeds are sown in fall, slowly overcome the winter cold, and grow remarkably in the beginning of spring; they are harvested in March-April. The thick stalks that are ready to be eaten have a part that can be easily snapped off, and even now the work is done by hand and not by machine. For that reason the harvesting of Aso takana is called ""takana folding."" Also, since the sprouts are fine and soft and lose freshness quickly, since long ago they have been pickled in salt and red chili flakes immediately after harvest. ""Aso takana-zuke"" are pickled vegetables that are a common sight on the dining table as well as as souvenirs. There are freshly pickled vegetables (known as shin-zuke or asa-zuke), which can be eaten three days after pickling, as well as well-pickled vegetables (furu-zuke) which are enjoyed for their spiciness and sourness that comes from six months of lactic fermentation. ## Opportunities and Times of Eating Habits Freshly pickled vegetables are pickled in mid-March during the harvest period, and the sight of the harvest and pickling processes, and the vegetables which line storefronts, are a seasonal feature which signify that spring has come. The well-pickled vegetables, which are a little more salted, and have an acidity from the lactic fermentation that takes place over half a year, come out in fall. ## How to Eat The pickled vegetables can be enjoyed as they are, and are also used in various dishes. The well-pickled vegetables are especially beloved in the regional dish ""Takana-meshi,"" where the pickled vegetables are finely chopped, sauteed in oil, mixed with rice with chili pepper flakes added in. Besides that, they are also eaten in many forms such as in rice balls, fried rice, gyoza filling, stuffed bread, and pasta. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Every year in late March in Aso City's Uchinomaki area, an ""Aso Takana Festival"" is held in which participants can experience harvesting Aso takana and pickling them.Additionally, takana-meshi is a staple item on school lunches throughout the prefecture. ## Ingredients - Takana: 10kg - Salt: 400g (4% of ingredients) - Chili pepper flakes: A little ## Recipe 1. 1. Massage a generous amount of salt into freshly picked takana to pickle it. 2. 2. After one level of pickling, sprinkle the peppers and remaining salt and alternate pickling. 3. 3. Place a drop-lid and a weight on top. When juice comes to the top of the lid, wipe it off carefully every 2 to 3 days. 4. 4. After one week of soaking, discard the juice. 5. 5. 【Stale pickling Procedure 1】If you want to keep it for a long time, use 6% of salt and pickle it for 6 months. 6. 6. 【Stale pickling Procedure 2】If pickling for one year, increase the amount of salt to 8%. ## Provider Information provider : ”Kumamoto's Furusato Food Recipes(= Kumamoto's local Food Recipes,), second volume” (Kumamoto Prefecture) ![Image](Not found)" "# Tsubon-jiru Soup ｜ Our Regional Cuisines **Cuisine Name**: Tsubon-jiru Soup **Region**: Our Regional Cuisines ## Main Lore Areas Hito Yoshikuma Region ## Main Ingredients Used Chicken, dried shiitake mushrooms, taro, kamaboko fish cakes, carrot, grilled tofu ## History, Origin, and Related Events ""Tsubon-jiru"" is a soup full of finely-chopped ingredients such as chicken, kamakobo fish cakes, and root vegetables like taro, burdock, carrot, and daikon radish. The ingredients are simmered in anchovy stock and flavored with soy sauce, with the stock taking on the delicate umami flavor of the vegetables. Originally included in kaiseki banquet cuisine served at autumn festivals in the Hitoyoshi Kuma region, tsubon-jiru is now also made at New Year's, festivals, and other such events. It is an indispensable dish particularly for celebratory occasions and is said to be prepared with an odd number of ingredients, such as seven or nine.While kaiseki banquet cuisine is served in a mix of shallow and deep dishes, the name comes from the fact that the soup was served in deep bowl a lid, hence the name “tsubo no jiru (soup in a jar)"" which was changed to “tsubon-jiru."" Each region and household has its own stock, ingredients, and cutting method. For example, grilled tofu is added in the Hitoyoshi district (Okunchi-san), thick deep-fried tofu in Asagiri Town (Hachiman-san) in Kuma County, and thin deep-fried tofu slices in Taraki Town (Ebisu-san). In addition to anchovies, soup stock made from dried shiitake mushrooms, local free-range chicken, and grilled shrimp is also passed down through the generations. ## Opportunities and Times of Eating Habits Autumn festivals have been held in many places since ancient times to give thanks for the harvest season and to celebrate good crops and catches. Tsubon-jiru, which was an indispensable dish for such autumn festivals, has become a staple at New Year's and celebrations as well. ## How to Eat It is eaten with sekihan (steamed glutinous rice boiled with red beans) and onishime (simmered vegetables) during celebratory occasions. For example, tsubon-jiru is always served with sekihan and onishime at the Okunchi Festival held in autumn (9th day of the 9th month on the lunar calendar) at Aoi Aso Shrine, a national treasure in Hitoyoshi City. Scraps of ingredients used to make onishime were traditionally cut into small pieces to avoid waste and used in tsubon-jiru. It is a dish born from the custom of eating ingredients in their entirety. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being passed down from generation to generation in each household as a festive dish, tsubon-jiru is also served in school lunches. ## Ingredients - Local free-range chicken: 300 g - Shiitake mushrooms (medium): 10 - Taro (medium): 8 - Chikuwa fish sticks: 2 - Konjac: 1 medium block - Carrot: 1 - Grilled tofu: 1 block - Water: 10 cups (2 liters) - 【Seasonings A】 Light soy sauce: 50 ml - 【Seasonings A】 Soy sauce: 50 ml - 【Seasonings A】 Sake: A dash ## Recipe 1. 1. Soak the dried shiitake mushrooms in water. 2. 2. Dice the ingredients into equal-sized pieces. 3. 3. Put the water in a pot, add the ingredients except the carrot and grilled tofu. When the vegetables are slightly tender, add the carrot and heat. Carefully remove the scum from the ingredients as they cook. 4. 4. Once the soup comes to a boil, add seasoning A. Finally, add the grilled tofu and season to taste. ## Provider Information provider : “Local Recipes from Around Kumamoto - Part II”（Kumamoto Prefecture） ![Image](Not found)" "# Nankan agemakizushi ｜ Our Regional Cuisines **Cuisine Name**: Nankan agemakizushi **Region**: Our Regional Cuisines ## Main Lore Areas Nankan Town ## Main Ingredients Used Nankan-Age (deep-fried tofu), rice, kanpyo (dried gourd strips), thick tamagoyaki (sweet rolled omelette), and more. ## History, Origin, and Related Events ""Nankan-Agemaki Sushi"" is a type of rolled sushi that uses ""Nankan-Age,"" a deep-fried tofu specialty that has been passed down in Nankan Town since the Edo period. It's so beloved in the Nankansen region that when people talk about rolled sushi there, they are usually referring to this dish.Nankan-Age is a large piece of oil-fried tofu measuring around 20-30 cm on each side, known for its crispy texture. The process involves compressing tofu, thoroughly removing its moisture, and then double-frying it at both low and high temperatures. This removes most of the moisture, allowing it to be stored in a cool, dark place without direct sunlight for 2-3 months at room temperature. It's so renowned for enhancing broth that it's referred to as ""dashi-age,"" and it's a must-add ingredient in miso soup and simmered dishes in the Nankansen region. A similar type of fried tofu exists in Matsuyama, Ehime Prefecture, in Shikoku, and Nankan-Age is said to have originated from Matsuyama.""Nankan-Agemaki Sushi"" involves using oil-drained Nankan-Age that has been simmered in a sweet and savory mixture of dashi, soy sauce, and sugar, as a substitute for nori seaweed. After squeezing out excess liquid from the simmered ingredients, the sushi rice is spread on a bamboo mat, the simmered ingredients (shiitake mushrooms, carrots, tamagoyaki, etc.) are placed on top, and then it's rolled. Unlike with nori seaweed, it's a bit trickier to stick the rice together and to tighten the end of the roll. This dish is often handcrafted in eateries and delis. The Nankan-Age absorbs the simmering liquid, resulting in a plump, juicy, and chewy texture. ## Opportunities and Times of Eating Habits It's enjoyed not only during celebrations but also as part of everyday meals. Its appealing appearance and kid-friendly taste make it a popular choice for events like sports festivals. The specific ingredients for stuffing can vary by cook, changing with the seasons, such as cucumber in summer and spinach in winter. ## How to Eat To make the dish, pour hot water over squeezed Nankan-Age, spread it out, and lightly squeeze out the excess moisture. In a pot, combine dashi and seasoning A, then add Nankan-Age and rehydrated shiitake mushrooms. Simmer until the flavors meld. The simmered ingredients are then spread out after cooling slightly. Prepare the sushi rice slightly firm and mix it with warm sushi vinegar. Cut the other ingredients into slightly larger pieces, matching the length of Nankan-Age.Spread the lightly squeezed Nankan-Age on a bamboo mat, place a thin layer of sushi rice on top, and then roll. Cut the roll into bite-sized pieces. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Local cuisine groups and organizations often share this recipe through educational activities in kindergartens, elementary schools, and cooking classes for the general public. It's also offered in local specialty shops and restaurants. In addition, food experts in Kumamoto are presenting this culinary tradition on a DVD as part of their preservation efforts. ## Ingredients - Thick tamagoyaki: 3 pieces - Seasoned kanpyo (dried gourd strips): 60g - Rehydrated dried shiitake mushrooms: 6 pieces - Cucumber: 1 - Sakura denbu (sweet pink fish flakes): 30g - Nori seaweed: 1 sheet - Sushi rice: 2 cups - Red vinegar: 70ml - Sugar: 10g - Salt: 3g - Seasoned Nankan-Age (large pieces): 3 - Sugar: 50g - Light soy sauce: 100ml - Mirin: 100ml - Sake: 100ml - Dashi stock (from dried shiitake, bonito, and kelp): 500ml ## Recipe 1. 1. Pour hot water over Nankan-Age pieces in a basin and stack them. After about 10 minutes, lightly squeeze out excess moisture while it's still warm. 2. 2. In a pot, combine dashi stock and seasoning A, then add Nankan-Age and rehydrated shiitake mushrooms. Simmer to infuse the flavors. Once done, spread out the ingredients after slightly cooling. 3. 3. Cook the sushi rice slightly firm. Warm the sushi vinegar and dissolve the salt, then mix it with the freshly cooked rice. 4. 4. Cut the other ingredients into slightly larger pieces, matching the length of Nankan-Age. 5. 5. Spread the lightly squeezed Nankan-Age on a bamboo mat, spread a thin layer of sushi rice, and roll. Position the filling in the center and roll from the front. When using nori seaweed, spread sushi rice on it, flip it over, add the ingredients, and then roll. Cut the roll into eight pieces and serve. You can vary the fillings for variety, like using ""mitsuba (Japanese wild parsley), freeze-dried tofu, and simmered carrots.""3 thick rolls (360g sushi rice) ## Provider Information provider : Chef Shimizu Tozawa, Japanese Cuisine Head Chef, ANA Crowne Plaza Hotel Kumamoto New Sky ![Image](Not found)" "# Ganeage(Fried sweet potato) ｜ Our Regional Cuisines **Cuisine Name**: Ganeage(Fried sweet potato) **Region**: Our Regional Cuisines ## Main Lore Areas Amakusa area ## Main Ingredients Used Sweet potatoes ## History, Origin, and Related Events In the Amakusa area, fish could not be used for Buddhist ceremonies, so instead, sweet potatoes were cut into thick slices and deep-fried in rapeseed oil, and ""gane-age"" is said to have originated as a vegetarian food.In the Amakusa dialect, ""gane"" means crab, and the name comes from the fact that the fried appearance looks like crab legs. Also known as ""tsukiage,"" it is called ""ganeage"" at festive occasions and ""tsukiage"" at Buddhist ceremonies. The batter is flavored with chopped or shredded ginger and sweetened with sugar. The crispy batter and the crunchy sweet potatoes are popular among people of all ages. ## Opportunities and Times of Eating Habits Although it is still an essential part of vegetarian cooking, it also appears at weddings, funerals, and other ceremonial occasions. Popular with men and women of all ages, it is sometimes eaten as a snack as well as an everyday meal. ## How to Eat Deep-fried udon noodles can be eaten as is or lightly sprinkled with salt to taste. There is also a menu item called ""Ganeage Udon"" (deep-fried udon noodles), which is served on top of udon noodles. Basically, only sweet potatoes are used, but carrots are added in some recipes. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)In addition to being made as a side dish or snack at home, it is also served at school lunches, restaurants, and product centers. ## Ingredients - Sweet Potato: 600g - wheat flour: 200g - [Ingredient A] Egg (small): 1 - [Ingredient A] Sugar: 50g - [Ingredient A] Salt: 6g - [Ingredient A] Alcohol (sake, beer, etc.): 20 ml - [Ingredient A] Ginger (shredded or chopped): 6g - [Ingredient A] Water: 100 g - Frying oil: Appropriate amount ## Recipe 1. 1. Peel sweet potatoes, cut into 1 cm cubes, and soak in water. 2. 2. Wipe the sweet potatoes dry and dust with flour. 3. 3. In a bowl, mix ingredients A and coat the sweet potatoes evenly. (The ginger is used to add aroma.) 4. 4. 4. Gather the 3 ingredients on a pan, shape them to look like crab legs, and deep-fry them in oil at 170℃ until they are fragrant. Be careful not to burn them. ## Provider Information provider : Kumamoto's Hometown Food Recipes, Vol. 2"" (Kumamoto Prefecture) ![Image](Not found)" "# Ikinari dango ｜ Our Regional Cuisines **Cuisine Name**: Ikinari dango **Region**: Our Regional Cuisines ## Main Lore Areas Kikuchi area ## Main Ingredients Used sweet potatoes, wheat flour, sweet bean paste ## History, Origin, and Related Events Ikinari dango"" is a simple local snack made by wrapping sliced sweet potatoes in flour dough and steaming them. Because of the volcanic ash in Otsu, the largest producer of sweet potatoes in the prefecture, and other areas around the foot of Mt. Aso, farmers in the Kikuchi Plain and Kumamoto Plain used to make these dumplings as a snack to eat during the fall farming season when sweet potatoes are harvested. The word ""ikinari"" in ""ikinari dango"" means ""easy, quick, or immediately"" in the Kumamoto dialect, and the origin of the name is said to be that the dumplings can be made quickly and easily, and can be served immediately even when there are sudden visitors.The dough for the skin is made of wheat flour and dango flour (and salt), but in the days when rice was precious, it was made of wheat flour only. A few decades ago, azuki bean paste was added to the filling, and it has become a mainstream item because of its popularity with the sweetness of the azuki bean paste and the saltiness of the dough, which goes well with the crunchy sweet potatoes. Recently, the dough has been mixed with mugwort and brown sugar, sprinkled with soybean flour, and filled with purple sweet potatoes, chestnuts, walnuts, and other ingredients, with variations gradually increasing. Although originally a warm snack to be eaten freshly made, cold ikinari dumplings made from frozen dumplings and eaten half-frozen have also made their appearance. ## Opportunities and Times of Eating Habits Originally, sweet potatoes were made and eaten at home when they were in season, but they are now sold at specialty stores, Japanese confectionery stores, and street stalls, where they are eaten on a daily basis. The traditional, not-too-sweet and gentle flavor is popular for tea cakes and children's snacks. ## How to Eat As a snack, eat it while it is freshly made and hot. Souvenirs are frozen and can be heated in a microwave or steamer. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)Kumamoto's souvenirs are well known throughout the country, and there are many specialty stores. It is often prepared at local cooking classes, and many people make it at home. It is also served as a dessert in school lunches. ## Ingredients - Cut sweet potatoes (1 to 1.5 cm thick): 20 to 25 pieces - Seasoning A] Medium-strength flour: 250 g - Seasoning A] Dumpling flour: 100g - Seasoning A] Sugar: 50g - Seasoning A] Salt: 1 tbsp. - Seasoning A] Salad oil: 1／2 tbsp. - Water: 180 to 200 ml - red bean paste: 250～400g ## Recipe 1. 1. Peel sweet potatoes, cut into 1 to 1.5 cm thick slices, remove the faces, and soak in water for 10 minutes. 2. 2. Combine seasoning A with water and let stand for at least 30 minutes. 3. 3. Spread the dough from 2 onto a baking sheet and cut into pieces according to the size of the sweet potatoes. 4. 4. Roll out the sweet bean paste on top of 3, place one piece at a time, place the sweet potato on top, and wrap it. 5. 5. Place 4 in a steamer and steam for about 20 minutes. When a bamboo skewer is inserted into the sweet potato, it is ready to serve. 6. 6. ※Allow the dough to rise for at least one hour, as it will not stretch unless it is allowed to rise. (You can also let it rise overnight). ## Provider Information provider : Hometown treats to pass on to the next generation ![Image](Not found)" "# Yakiayu no kanroni ｜ Our Regional Cuisines **Cuisine Name**: Yakiayu no kanroni **Region**: Our Regional Cuisines ## Main Lore Areas Hitoyoshi/Kuma area, Yatsushiro area ## Main Ingredients Used Ayu (sweetfish) ## History, Origin, and Related Events The Kuma River, Kumamoto's largest first-class river, runs through the Hitoyoshi Basin, flows through the Yatsushiro Plain, and empties into the Yatsushiro Sea. It has long been known as a source of ayu because of its rapid current, which is one of the three most rapid rivers in Japan, and the quality of its water, which is said to be clear. The reason for this is that the ayu's body is trained by the fierce current, and the clear water allows sunlight to reach the bottom of the river, which provides an abundance of algae as food. The Kawabe River, a tributary of the Midorigawa River, is especially famous for catching large ayu, called shaku-ayu, which are about 30 cm in length. The town of Kosa, through which the Midorigawa River flows, is home to fish weirs, and restaurants serving ayu dishes are also popular. The town is a treasure trove of ayu, and there are a variety of specialties such as grilled ayu and ayu sushi, but grilled ayu is a winter preserve unique to the area. After being skewered and roasted over a charcoal fire to a golden brown, it was dried in a drying kiln and used as a soup stock for New Year's zoni or takikomi-gohan (rice cooked in a pot). Another preserved winter food is nandoro-ni (sweetened soy sauce stew), which is made by slowly simmering grilled ayu in a sweet soy sauce sauce for a long time. Finally, syrup is added to give the fish a nice shine. The ayu is edible down to the bones, and the meat is plump. Ayu with eggs are also a delicacy during this season.However, the catch of ayu, which used to be abundant until the mid-Showa period, has been decreasing in the Kuma River and its estuary. The Kuma River Fisheries Cooperative Association has been working to protect the ayu resource by, for example, scooping up young ayu at weirs along the way and releasing them into the entire basin, because dams and multiple weirs prevent them from migrating upstream. ## Opportunities and Times of Eating Habits Yaki-ayu,"" or roasting ayu over a charcoal fire, is a popular autumn event. Natsuni made from grilled ayu is served as a side dish every day. ## How to Eat Serve the whole ayu on a slice. It can also be served cold. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)The ""nattoroni"" is a specialty of JR Yatsushiro Station, and is served on top of rice cooked in broth made from grilled ayu (sweetfish). ## Ingredients - Ayu (Frozen Ayu): 1kg (12 fish) - [Seasoning A] Soy sauce: 150 - 200 ml (ratio of nectar 03時07分) - [Seasoning A] Roughly chopped: 250g - [Seasoning A] Mirin: 50ml - [Seasoning A] Water: 1500～2000ml ## Recipe 1. 1. Clean ayu of surface slime and grill ayu over charcoal. 2. 2. Lay the ayu flat in a pot and add seasoning A. 3. 3. Cook on high heat for about 30 minutes from the beginning, and then on low heat for 4 to 5 hours.(Pour the cooking liquid over the ayu to soak up all the flavor.) 4. 4. After cooking, leave the rice in the same state for a while until it cools down (it will lose its shape when it is hot). (The shape of the fish tends to fall apart while it is still hot.)(The shape of the fish tends to fall apart when it is still hot.Always use a drop lid. ## Provider Information provider : Himawari-tei Ltd. ![Image](Not found)" "# Dagojiru ｜ Our Regional Cuisines **Cuisine Name**: Dagojiru **Region**: Our Regional Cuisines ## Main Lore Areas All over Kumamoto Prefecture ## Main Ingredients Used wheat flour, taro, burdock root, carrot, radish, dried shiitake mushroom, soy sauce (miso) ## History, Origin, and Related Events Dako-jiru"" is a soup made by kneading wheat flour (rice flour) with water, letting it sit for a while, then spreading it by hand and filling it with dumplings, and adding seasonal vegetables such as taro and burdock root, and eating it with miso or soy sauce. It is easy to make, nutritious, and filling, so it has long been eaten between farm chores. Dago"" means ""dango"" in the Kumamoto dialect and is also called dango soup. It is eaten throughout Kyushu, but in Kumamoto, sweet potatoes are used for dango in many areas. There is ""Ikinari Dago Jiru"" (Kumamoto City), which contains dango wrapped with raw sweet potatoes, ""Ohimesan Dango Jiru"" (Kanomoto-Kikuchi area), which is sweetened by kneading sweet potatoes and has a smooth, soft texture, and ""Anmochi Dago Jiru"" (Koshi City), which contains sweet bean paste made from sweet potatoes and brown sugar mixed with sweet potatoes and wrapped in a dough filled with sweet potato ), and others. In some cases, instead of dumplings, the dough is stretched and cut into pieces like udon noodles. The variety of ingredients and methods of making dagojiru differ from region to region and from household to household, and the variety is part of its appeal.Many restaurants also serve dagojiru, and the stretch of National Route 57 lined with restaurants offering dagojiru is known as ""dagojiru highway. ## Opportunities and Times of Eating Habits Dagojiru is served throughout the year, but especially in the fall and winter, when taro and burdock are harvested, it appears on restaurant menus as a seasonal dish. Many people recommend serving it with takana-meshi (rice cooked with takana cabbage). ## How to Eat Dashi broth is made from dried shiitake mushrooms, dried sardines, etc., and prepared with barley miso, white miso, or soy sauce. Ingredients include taro, burdock root, carrots, Chinese cabbage, etc. In addition, chicken, shellfish, wild vegetables, etc. are used in some areas. ## Efforts for Preservation and Succession (Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being passed down within the family, it also appears in school lunches and on the menus of restaurants that emphasize regional characteristics. ## Ingredients - Niboshi (dried sardines): 100g - dried shiitake mushroom: 10 pieces - burdock root: 1 stick - taro: 300g (4 white potatoes) - Carrot (medium): 1 stick - Flour (medium flour): 300g - Glutinous rice flour: 150g - Light soy sauce: 100ml - Water: Approx. 1200ml (soup bowl x number of people) - green onion: Appropriate amount ## Recipe 1. 1. Soak dried shiitake mushrooms in water. 2. 2. Put water and dried shiitake mushrooms in a pot and heat. 3. 3. Bring to a boil and let sit for a while before removing the dried shiitake mushrooms. 4. 4. Cut burdock root into large pieces, and cut dried shiitake mushrooms into thin strips. Cut taro into large pieces and carrot into chunks. 5. 5. Put burdock root, dried shiitake mushrooms, taro, and carrot into a pot and simmer. 6. 6. Season with light soy sauce. 7. 7. Add water (not included in the quantity) to wheat flour and glutinous rice flour and knead to the consistency of earlobes to make dumplings. 8. 8. When the taro in step 6 is cooked, add the dumplings in step 7 and bring to a boil. 9. 9. Taste and adjust again. 10. 10. After filling the bowls, top with chopped green onion. ## Provider Information provider : Kumamoto's Hometown Food Recipes, Vol. 2"" (Kumamoto Prefecture) ![Image](Not found)" "# Karashi renkon(lotus root with Japanese mustard) ｜ Our Regional Cuisines **Cuisine Name**: Karashi renkon(lotus root with Japanese mustard) **Region**: Our Regional Cuisines ## Main Lore Areas Kumamoto area ## Main Ingredients Used lotus root, miso, powdered mustard, oil ## History, Origin, and Related Events Kumamoto Prefecture is one of the largest producers of lotus root in Japan. The Ugi region, where new rice paddies were developed during the Tenpou era of the Hosokawa clan, is still the main production area.Karashirenkon is known as a dish associated with the Hosokawa clan. In 1632, Tadatoshi, the first lord of the Hosokawa clan, was sickly and weak from day to day, and a monk at Rahanji Temple, who was concerned about his health, painstakingly searched for something nutritious. He learned from a Japanese-Chinese book that lotus root has blood-enriching properties. He would never eat it. So, he stuffed a mixture of miso and Japanese mustard into the holes of the lotus root, coated it with a batter of flour, fava bean flour, and egg yolk, and deep-fried it in oil. The spiciness of the lotus root was so effective that people began to like it so much that they ate it regularly. The appearance of the sliced lotus root resembled the Hosokawa family's family crest, the Kuyo (Nine Yours) pattern, and Lord Tadatoshi kept the method of making ""mustard lotus root"" a secret, and the taste was kept out of the public until the Meiji Restoration. This is the reason why ""mustard lotus root"" is still made only in Kumamoto Prefecture. ## Opportunities and Times of Eating Habits It is eaten as a side dish for everyday meals and as a snack with sake. It is also an indispensable part of Osechi dishes during the New Year. ## How to Eat Basically, cut into 5mm to 10mm thick slices so that the kuyo crest can be seen, and eat as is. Some families eat it with soy sauce or mayonnaise. Recently, it has been made into croquettes, sandwiched between bread such as sandwiches and hamburgers, and eaten in other creative ways. Since mustard is similar to mustard, it is said to go well with bread. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)It is sold not only at specialty stores, but also at local supermarkets and product centers. It is often found on the menus of Japanese restaurants and izakaya (Japanese style pubs) as well as local restaurants. Since the prefecture is one of the leading production centers of lotus root, many stores use products from contract farmers in the prefecture, and some specialty stores even grow their own products. ## Ingredients - lotus root: 7 to 9 (1 kg) - Barley miso: 500g (1kg) - Powdered mustard: 20-23g - wheat flour: 300g - Turmeric (yellow food coloring): a little - Water: 350 ml - Frying oil: to taste ## Recipe 1. 1. Wash the lotus root with a metal scrubbing brush. 2. 2. Bring a pot of water to a boil, then add the lotus root and boil for 10 to 13 minutes, then drain in a colander and set aside. （Drain in a colander and set aside to drain.) 3. 3. In a bowl, mix barley miso and mustard powder. 4. 4. Place the lotus root in the mustard miso mixture and turn to fill the lotus root with the miso mixture. (until the miso comes up from all the holes). 5. 5. Remove excess miso and set aside in a colander for 6-7 hours. 6. 6. Mix flour and turmeric in water to make a stiff batter. 7. 7. Wipe clean and place a bamboo skewer in the batter a little above the center of the lotus root and deep fry slowly in oil at about 180℃ (180℃ or higher). (Be careful not to raise the temperature of the oil above 180°C.) ## Provider Information provider : ""Kumamoto's Hometown Food Recipes, Vol. 1"" (Kumamoto Prefecture) ![Image](Not found)" "# Niwatori Jiru ｜ Our Regional Cuisines **Cuisine Name**: Niwatori Jiru **Region**: Our Regional Cuisines ## Main Lore Areas Bungo-Oono Area ## Main Ingredients Used Chicken, gobou (=burdock), shiitake mushroom, Japanese leek ## History, Origin, and Related Events In Oita Prefecture, which is one of the top purchasers of chicken meat per household per year in Japan, local dishes using chicken meat have long been eaten. ""Niwatori Jiru"" was a feast when chicken meat was once a precious commodity. Whenever there was a celebration or a guest was invited, the chicken was first slaughtered, and the meat and entrails were used for ""Tori meshi"" or ""game-ni"", and the rest of the chicken bones was used for ""Niwatori Jiru"".The broth is made from the chicken bones as well as the meat, so there is no waste and the ingredients can be enjoyed to the fullest. Along with ""Niwatori Jiru"", ""Tori meshi"" is another chicken dish. This is a rice dish with stewed chicken, Gobou(=Burdock), carrots, and other ingredients mixed in. The leftover pieces of meat and entrails from making ""Tori meshi"" are sometimes used for ""Niwatori Jiru"". For this reason, ""Tori meshi"" and ""Niwatori Jiru"" were often made as a set. ## Opportunities and Times of Eating Habits It was an indispensable feast for Obon, New Year's, festivals, and other gatherings. A little while ago, some families used to keep chickens under the porch with nets stretched around the edge of the house in preparation for the festivities. ""Tori meshi"" was often made with the meat of the parent bird, which no longer lays eggs, and this trend led to the use of the meat of the parent bird in ""Niwatori Jiru"". In order to recreate the taste of those days, many local residents buy the meat of the parent chickens instead of the young chickens that are generally available. In some cases, the chicken meat is chopped into small pieces, as the surplus scraps of meat were used in the days. Compared to the tender meat of young chickens, the meat of parent chickens is firmer and more flavorful, with a rich fatty taste. ## How to Eat Chicken cut into bite-sized pieces, Gobou(=Burdock), dried shiitake mushrooms, and Japanese leek are lightly sauteed, then added to a clear soup stock made from kombu (kelp) and left to simmer before eating.It is sometimes served with yuzu kosho (Japanese citrus fruit pepper) or kabosu peel. It can also be served with somen noodles, udon noodles, or cold rice, and can be arranged as ojiya (rice gruel). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is also made at home, in local restaurants, and because it is soft and easy to eat, it is on the menus of school lunches and nursing homes. Although it is not served as often as it was a decade ago, it is still eaten at home. Municipalities are also trying to pass on the taste by including it in school lunch menus. Local manufacturers have developed retort-packaged ""Niwatori Jiru"" and are working to bring the local taste to the rest of the country. ## Ingredients - Chicken meat: 150g - Gobou(=burdock): 1.5 - Dashi (=Japanese soup stock) (made from chicken bones): 600cc - Oil: 1 tbsp. - Sugar: 1 tbsp. - Mirin (=sweet rice wine): 1／2 tbsp. - Sake: 2 tbsp. - Soy sauce: 2 tbsp. ## Recipe 1. 1. Cut chicken into 1 cm cubes. 2. 2. Shaved gobou (=burdock) and soak in water to remove scum. 3. 3. Heat oil in a pan and fry chicken. 4. 4. When chicken changes color, add gobou (=burdock) and saute. 5. 5. Add Dashi and remove scum carefully. When the ingredients are tender, season with seasonings. ## Provider Information provider : ""Oita's local cuisine that we want to preserve for the next generation"" ![Image](Not found)" "# Ganjiru ｜ Our Regional Cuisines **Cuisine Name**: Ganjiru **Region**: Our Regional Cuisines ## Main Lore Areas Usa City Area ## Main Ingredients Used Tsugani (=River Crab) ## History, Origin, and Related Events Usa City is located at the base of Kunisaki Peninsula. To the north, the city faces the ""Suounada"" Sea, and to the south, ""Tateishi Mountain"", ""Hitomidake Mountain"", and other mountains less than 1,000 meters above sea level can be seen. ""Usa Jingu"", the main shrine of more than 40,000 Hachiman shrines in Japan, is known as a power spot visited by many worshippers every year. The Yakkan River, which flows through the city, is famous for its Tsugani (=River Crab) crabbing. ""Tsugani"" is the name of a large riverine crab, the ""mokuzugani"", which is characterized by its algae-dust-like, hairy hands. ""Ganjiru"", a soup eaten in this region, is made by mashing Tsugani and flavoring it with soy sauce. It is said to have been invented in order to enjoy the crab, which is difficult to eat on its own.Until the mid-Showa period, ""Ganjiru"" was often made by ordinary households. However, since the population of Tsugani itself is decreasing and making tsugani is time-consuming, households, except in some regions, are making ""Ganjiru"" less and less often. There are various theories about the name, but it is said that the word ""Kani-jiru(crab soup)"" became ""Gani-jiru"" and gradually changed to ""Ganjiru"". ## Opportunities and Times of Eating Habits It is made at home after the opening of the river crab fishing season in mid-August. It is considered tasty because the crab's body stores nutrients during the fall and winter when the spawning season arrives. A little while ago, it was served to neighbors as a seasonal delicacy. ## How to Eat After the Tsugani have been mashed and shelled, salt is added and the remainder of the crab is brought to a boil. Then, the protein floats to the surface in fluffy clumps, and at the same time, the soup becomes clear. When the pot is heated and the liquid is just beginning to become impure, many households add chopped ""takana"" because the crab protein collects in the ""takana"".Finally, the crab is simply seasoned with salt or soy sauce. This allows you to enjoy the full flavor of the crab. If you don't like the unique aroma of Tsugani, you can add ginger.In the past, tsugani was ground with a stone mortar, but nowadays a mixer or food processor is commonly used. This is easier to grind because it can grind finer. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Since many of the younger generation, even among the locals, are not familiar with it, local companies are commercializing it to pass on the taste. Usa City is also working to disseminate information on local dishes such as ""Ganjiru"", as part of its ""Taste of Hometown Project"". ## Ingredients - River crab: 6 - Salt: As needed - Katsuona leaf: 3 large leaves - Thin soy sauce: As needed - Water: As needed ## Recipe 1. 1. Wash river crabs well. 2. 2. Blend live river crab and water in a blender. 3. 3. Strain through a colander and add the remaining shells to the blender. Repeat 2 or 3 times. 4. 4. Scrape the collected juice again. 5. 5. Place in a saucepan, add salt and bring to medium heat. Stir gently with a rice scoop from the bottom of the pot to prevent burning. 6. 6. Cut Katsuona leaf into 1 cm pieces. 7. 7. When the liquid in the pot starts to become inpure, add Katsuona leaf. 8. 8. When the crab gets collect in the Katsuona leaf and the broth becomes clear, season with light soy sauce. ## Provider Information provider : ""Oita's local cuisine that we want to preserve for the next generation"" ![Image](Not found)" "# Tori-Ten ｜ Our Regional Cuisines **Cuisine Name**: Tori-Ten **Region**: Our Regional Cuisines ## Main Lore Areas All of Oita Prefecture ## Main Ingredients Used Chicken, Tempura Flour ## History, Origin, and Related Events Oita Prefecture is known for its frequent consumption of chicken. In 2019, the Ministry of Internal Affairs and Communications conducted a survey of annual chicken consumption per household for prefectural capitals and government-designated cities, and Oita City ranked first in Japan.In Oita Prefecture, various chicken dishes such as ""Tori-Meshi,"" a mixed rice dish with chicken, and ""Tori-Jiru,"" a soup with chicken broth, have been eaten. Among them, “Karaage” is the most famous, but “Tori-Ten”, deep-fried chicken in Tempura Flour, is also widely popular throughout Oita Prefecture.In the days when chicken was an expensive ingredient, ""Tori-Ten"" was made at home with plenty of batter. The thick batter increased the amount of chicken so that everyone could enjoy the chicken, even if the family was large.“Tori-Ten"" is said to have originated at the prefecture's first restaurant, Toyoken, in Beppu City. In the early Showa period, the fried chicken on the menu at the time was made with bones, which made it difficult for women to eat. So the dish was made by cutting boneless chicken thighs into bite-size pieces and arranging them in a Tempura style. The crispy and soft batter, which cooks faster than fried chicken, quickly became popular, and soon a variety of restaurants began to offer “Tori-Ten”. ## Opportunities and Times of Eating Habits In Oita Prefecture, it is as common a menu item as karaage, and is usually eaten on a regular basis. It has become a standard menu item at restaurants, and a variety of ""Tori-Ten"" can be enjoyed at restaurants catering to both local residents and tourists. ## How to Eat Chicken thigh or breast meat is seasoned with Soy Sauce and Garlic, deep-fried in Tempura Flour, and served with vinegar and Soy Sauce with mustard paste. Ponzu (Japanese citrus fruit vinegar) and Kabosu (a kind of Japanese citrus fruit) are often used as well. Each household has its own method of seasoning and sauce. The mouthfeel also varies depending on the part of the body used. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still eaten daily by every household. Oita City has been promoting “Tori-Ten” as its soul food, distributing maps of restaurants that serve it and offering it at local products fairs. The city also wrote a promotion song for “Toriten”, ""Suki-chya! (I like it!) Toriten"" and music video of the song has been created and disseminated. ## Ingredients - Chicken (thigh): 400g - Soy sauce: 1 1／3 tbsp - Ground Garlic: A little - Sugar: 5g(1／2 tbsp) - Cake flour: 50g(1／2 cup) - Egg: 1／2 - Water: As needed - Frying Oil: As needed - Vegetables as relish (Cabbage, Carrot, Kabosu, etc.): ## Recipe 1. 1. Cut chicken into bite-sized pieces. 2. 2. Put chicken and grated garlic in a plastic bag and knead by hand. Add soy sauce and sugar and knead further. 3. 3. Quickly stir the ingredients with chopsticks to make a batter. 4. 4. Add the chicken from 2 to 3, mix lightly, and deep fry in oil at 175-180℃(347-356℉).When they turn a delicious color and puff up, lift them out of the pot. ## Provider Information provider : Oita's local cuisine that you want to cook now ![Image](Not found)" "# Mossou Zushi ｜ Our Regional Cuisines **Cuisine Name**: Mossou Zushi **Region**: Our Regional Cuisines ## Main Lore Areas Nakatsu City, Usa City ## Main Ingredients Used Rice, white-fleshed fish, deep-fried tofu, dried shiitake mushrooms, gobou (=burdock), carrots ## History, Origin, and Related Events In Nakatsu city, located on the northwestern edge of Oita Prefecture, and the neighboring city of Usa, “Mossou Zushi” has been eaten since ancient times. “Mossou” is a square wooden mold measuring 15 cm on each side and 15 cm in height. Pressed sushi made with this mold is called “Mossou Zushi”.Some believe that this recipe has been around for several hundred years. It is said that the “Mossou Zushi” was introduced during a time when rice was considered a delicacy, and the boxes were used to equally divide the rice among a group of people. Men were assigned to press down the sushi with the lid as they are stronger than women.“Mossou” ordinarily refers to a cylindrical bent object used in temples, but in this region, the term refers to a wooden, square box. The boxes come in various sizes and the size of the boxes were selected depending on the number of people being served.In Oita Prefecture, various sushi dishes have been passed down through generations, such as “Kachi Ebi Chirashizushi” of the Nagasu district of Usa city and “Chadai Zushi” of Usuki city. These two dishes are served on special occasions such as celebrations and festivals. ## Opportunities and Times of Eating Habits This dish is eaten during the busy farming season and during the Konpira Festival in April and the Inari Festival in February. During the Inari Festival, ""Mossou Okowa"" is sometimes made by stuffing rice with okowa instead of sushi rice. ## How to Eat Cut locally grown carrots and gobou (=burdock), dried shiitake mushrooms and deep-fried tofu and cook them in dashi broth. Combine the cooked ingredients with sushi rice and place inside a mosso box. Push down the lid to make pressed sushi. Take out of the sushi from the box and place white-fleshed fish and buds of Japanese pepper on top. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Nowadays, mosso boxes are rarely used and for this reason, “Mosso Zushi” has become rare as well. Nakatsu city has put the recipe online to raise recognition. ## Ingredients - Rice: 280g(2 gou) - [Sushi vinegar] Vinegar: 2 and 1／3 tbsp. - [Sushi vinegar] Sugar: 36g(=4 tbsp. and more) - [Sushi vinegar] Salt: 6g(=1tsp.) - Dried shiitake mushrooms: 2 pieces - Deep-fried tofu: 1／2 piece - Gobou (=burdock): 50g(1／4) - Carrots: 80g(1／2) - Water used to soak shiitake mushrooms: 1／2 cup - Sugar: 23g(=1 and 1／2 tbsp.) - Salt: 9g(=1／2 tbsp.) - White-fleshed fish: as needed - Green shiso: as needed ## Recipe 1. 1. Cook the rice without adding too much water to keep the firmness of the rice. Add sushi vinegar to the cooked rice. 2. 2. Soak dried shiitake mushrooms in water and once soft, cut into julienne sizes. 3. 3. Cut the gobou (=burdock) into thin strips. Cut the carrots and deep-fried tofu into julienne sizes. 4. 4. Cook the vegetables and deep-fried tofu in the water that the mushrooms were soaked in and season with sugar and salt. 5. 5. Mix the ingredients in step 4 with the sushi rice. 6. 6. Place the rice and ingredients into a mosso box and push down with a lid. ## Provider Information provider : “Recipes from Oita that You Want to Make Now” ![Image](Not found)" "# Taraosa ｜ Our Regional Cuisines **Cuisine Name**: Taraosa **Region**: Our Regional Cuisines ## Main Lore Areas Hita City, Kusu Area ## Main Ingredients Used Taraosa (=dried codfish) ## History, Origin, and Related Events “Taraosa”(=dried codfish) is a dried codfish eaten in Hita city and Kusu district of Oita prefecture. It is made by drying the gills and stomach of codfish, and is characterized by its unique shape, which resembles a large toothbrush. In the days when preservation technology and transportation infrastructure were not available, people in the Hita and Kusu regions could only eat dried or salted seafood. “Taraosa” was and is still a delicacy, and it is served during the Bon holidays, although vegetarianism is the norm. “Taraosa” has a grotesque appearance and many non-locals do not know how to prepare or eat it. For locals, it is a popular delicacy and the crunchy texture of the gills, and the softness of the stomach are what make the dish so delicious. In Oita Prefecture, various species of fish such as horse mackerel, sea bream, and hairtail are caught, but codfish is not. Therefore, the codfish is transported from Wakkanai city, the northernmost part in Hokkaido.The preliminary processed codfish are left out to dry in the cold winter winds. This delicacy is rarely consumed in Hokkaido and is specifically manufactured for the Bon holidays of the Hita and Kusu regions of Oita. ## Opportunities and Times of Eating Habits People in Hita city make this traditional dish during the Bon holidays. In the past, “Taraosa” was sold at fish stores and dry-goods stores but now, it is available at local supermarkets. “Taraosa” is a delicacy, so it is an expensive item to purchase. The codfish comes from the fish market in Wakkanai city of Hokkaido. The codfish undergoes preliminary processing in November and then is left to dry outside from the following March. The codfish is dried for about one month and sent to Oita prefecture around May as finished products. ## How to Eat “Taraosa” has a distinct smell and so it is soaked in water several times to remove the odor. Once it softens, it is cut into smaller pieces. It is then simmered in a sweet sauce of soy sauce and sugar. Dried bamboo shoots softened in water and chili peppers are sometimes added to the recipe. After the “Taraosa” is cooked, leave it for one night to let the flavor soak in. The codfish has a different texture depending on the part that you eat, such as the crunchy gills or soft stomach.It is best to select a “Taraosa” that is a beautiful candy-like color. This dish goes well with white rice and as a snack for drinks. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Just before the Bon holidays begin, large amounts of “Taraosa” are stocked in supermarkets. People in Hita city make this traditional dish during the Bon holidays. ## Ingredients - Taraosa(=dried codfish): 2 pieces - Soy sauce: 5 tbsp. - Sugar: 45g(=5 tbsp.) - Sake: 4 tbsp. - Mirin (=sweet rice wine): 4 tbsp. - Chili pepper: 1 piece ## Recipe 1. 1. Soak the taraosa(=dried codfish) in water until it becomes soft. 2. 2. Cut into smaller pieces. 3. 3. Cook the pieces of taraosa in plenty of water until it becomes softer. 4. 4. Throw out the broth. 5. 5. Cook some more with the seasonings. ## Provider Information provider : “Recipes from Oita that You Want to Make Now” ![Image](Not found)" "# Kenchan ｜ Our Regional Cuisines **Cuisine Name**: Kenchan **Region**: Our Regional Cuisines ## Main Lore Areas Kunisaki City ## Main Ingredients Used Tofu, dried shiitake mushrooms, root vegetables such as radishes, taro, carrots, and burdock root ## History, Origin, and Related Events Kunisaki City occupies the eastern part of the Kunisaki Peninsula jutting out into the Seto Inland Sea, facing the Suo Nada and Iyonada Seas. It consists of radiant valleys centered around Mt. Futago and Mt. Monju located in the central part of the Eastern Peninsula, and quiet small rivers that flow through the mountains. At the foot of Mt. Futago, there are temples of the Shinto-Buddhist custom culture of Rokugo Manzan. Agriculture is also practiced, and mandarin oranges, shiitake mushrooms, strawberries, and melons are some of the specialties that grow here.""Kenchan"" is a local dish eaten in Kunisaki City. It is a soup made with plenty of root vegetables such as radishes, taro, and carrots, and is called ""kenchin soup"" in some regions. As for the origin, it is said to be in Kenchoji, a temple of Zen Buddhism in Kamakura City, Kanagawa Prefecture. It is said that the Kazuhisa of Kenchoji Temple ate vegetable scraps and skins as soup to avoid wasting them, and this eventually became known as ""Kenchojiru"" and came to be called by local names such as ""Kenchan"" and ""Kenchinjiru"".In Kunisaki City, there is a recipe for eating udon noodles together with root vegetables. Also, depending on the region, soup stock may be made from grilled eso (fish of the Eso family). ## Opportunities and Times of Eating Habits It is often eaten in winter when root vegetables are abundant. Even in the days when there were few opportunities to eat rice, eating ""Kenchan"" full of ingredients made the stomach full. If you had a large family, you would prepare a lot of it in a large pot and boil it again before eating. It warms the body from the inside and is an indispensable dish in winter. ## How to Eat Always use tofu, radish, and taro. In addition, add fried tofu, konjac, burdock root, carrots, and other items. The ingredients are cut into large pieces. It is often made with less broth and can be eaten similarly to simmered food items. If you make it with a lot of broth, it becomes ""Kenchan soup"" and you can enjoy a different taste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Oita City, to pass on the taste of the local area to the next generation, has posted the recipe of ""Ken-chan"" on the Internet. In addition, cooking classes are held to prepare the local cuisine of Oita Prefecture fashionably, and ""Kenchan"" was chosen as one of the dishes introduced in the class. ## Ingredients - Japanese radish: 1／2 - Taro: 4~5pcs - Carrot: 1 - Burdock: 1 - Udon: 4packs - Soy sauce: appropriate quantity - Oil: appropriate quantity ## Recipe 1. 1. Under-boil the taro to a size that is easy to eat, burdock root into large slivers, and chop the radish and carrot. 2. 2. Heat oil in a pan and fry the radish. 3. 3. When the radish is oiled, add burdock root, carrot, and taro in that order and stir-fry. 4. 4. When the radish becomes clear, add a little more water and simmer. 5. 5. When the ingredients are cooked, add the diagonally sliced green onions and taste with soy sauce. 6. 6. Serve the warmed udon noodles in a bowl and pour the broth over the top. ## Provider Information provider : ""Oita's local cuisine that we want to preserve for the next generation"" Recipe image provided by: Oita Prefecture ![Image](Not found)" "# Tai-men (sea bream noodles) ｜ Our Regional Cuisines **Cuisine Name**: Tai-men (sea bream noodles) **Region**: Our Regional Cuisines ## Main Lore Areas Himejima village ## Main Ingredients Used Sea bream, udon noodles ## History, Origin, and Related Events Himejima is a remote island located in the western part of the Seto Inland Sea, and it's about 20 minutes away by ferry from Imi Port in Kunisaki City. According to the ""Kojiki"" (Records of Ancient Matters), The Birth of the Nation, Himejima is known to be the birthplace of ""Izanagi no Mikoto"" and ""Izanami no Mikoto"", who are both deities in Japanese mythology.The waters surrounding Himejima, which overlook the Suonada Sea, are an excellent fishing ground and are known to contain an abundance of seafood such as sea bream, octopus, prawns, and sea bass. One of the delicious local dishes of Himejima is called ""Tai-men"", which consists of udon noodles topped with a whole-cooked seabream. ""Tai-men"" is often served at wedding ceremonies as the seabream is a fish that never leaves its nest after mating, symbolizing the couple's long-lasting relationship. Furthermore, the long udon noodles used in ""tai-men"" signify the longevity of the relationship. It's worth noting that seabream are usually about 2 kg in weight, and the dish is also served at family meetings before the wedding ceremony. ## Opportunities and Times of Eating Habits ""Udon"" is not only served at weddings but also at various celebrations, such as a child's first festival or when fishermen launch their new boats. A decade ago, it was an essential dish at weddings. As the guests begin to sing a festive song called ""kore no zashiki,"" after having enough sake, “the tai-men” is presented on a legged table called “a hirobuta”. The guests are amazed at the stunning “tai-men” that brightens the occasion. The udon noodles were made at home, so they were very firm. ## How to Eat Fresh seabream is lightly salted and grilled. It is then simmered in broth, allowing it to soak up the delicious seabream flavor. The udon noodles are boiled separately in the same broth to absorb the flavor as well. Finally, the udon noodles are placed on a platter, shaped like a wave, and garnished with the seabream. The dish is then presented to the guests, who divide the loosely boiled seabream and udon noodles and enjoy them separately.""Tai-men"" is a popular dish in Himejima, but it is also enjoyed in other areas with slight variations. In Oita City, the udon noodles and seabream are served separately, with the broth poured over them. In the Usa area, somen noodles are used instead of udon noodles. Despite differences in the procedure and noodles, ""tai-men"" is a common dish served at wedding ceremonies. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although there are fewer opportunities to make ""tai-men"" at home nowadays, the recipe for tai-men is sometimes included in the menu of cooking classes organized by local volunteers in an effort to preserve the recipe. ## Ingredients - Sea bream: 1 - Jigona(=All-purpose flour): 500g - Cake flour: 500g - Water: 500cc - Dried shiitake mushrooms: appropriate quantity - Kelp: appropriate quantity - Sake: appropriate quantity - Salt: appropriate quantity - Dark soy sauce: appropriate quantity - Light soy sauce: appropriate quantity ## Recipe 1. 1. In a large pot, make soup stock using dried shiitake mushrooms and kelp. Season to taste. 2. 2. Remove the scales and entrails from the snapper, season with salt, and set aside. 3. 3. Cover the seabream with cotton and pour boiling water over it to marbleize it. 4. 4. Wrap the fish in the cotton and carefully add it to the soup stock. 5. 5. Take half Jigona(=All-purpose flour) and half Cake flour and knead them together, adding water gradually. 6. 6. Divide step 5 into four or five portions. 7. 7. Put the dough into a noodle-making machine. 8. 8. Start by kneading the dough. 9. 9. Fold the dough as it comes out and pass it through the machine several times. 10. 10. The dough will become smoother and smoother as you repeat the process. 11. 11. After kneading the udon dough for about 4 or 5 times, the dough will become smoother and more elastic. Then, cut it into appropriate lengths. 12. 12. Next, use a different part of the noodle-making machine to cut the smooth dough into thin noodles, which is the way Himejima's udon noodles are made. 13. 13. Himejima's udon noodles are thin. 14. 14. Immediately boil the noodles in plenty of water. 15. 15. When the water boils up, add more water and continue boiling the noodles until they are cooked through. 16. 16. Wash the boiled noodles well under running water before serving. 17. 17. Put the noodles together for each person. This is called kanake. 18. 18. Gently remove the cooked fish from the pot. 19. 19. Arrange the fish on a platter, trying not to break up the fish. 20. 20. After removing the fish, season the broth to a thicker consistency and add the udon noodles to the stew to soak up the flavor of the fish. 21. 21. Arrange the noodles together on the platter and pour the broth over the noodles to complete the dish. 22. 22. After presenting the dish to everyone, place the noodles in bowls and top with the seabream meat. 23. 23. Pour broth over noodles. 24. 24. It is delicious even without condiments. ## Provider Information provider : ""Oita's local cuisine that we want to preserve for the next generation"", Recipe image provided by: Oita Prefecture ![Image](Not found)" "# Ishigaki Mochi ｜ Our Regional Cuisines **Cuisine Name**: Ishigaki Mochi **Region**: Our Regional Cuisines ## Main Lore Areas All areas in Oita Prefecture ## Main Ingredients Used Sweet potatoes, wheat flour ## History, Origin, and Related Events Flour has become a fundamental part of Oita Prefecture's food culture. Due to unsuitable conditions for rice cultivation, wheat and other grains grew and thrived after the construction of waterways. In the 1950s, rice farming in the area surpassed 40,000 hectares, leading to the spread of local dishes and confections that used flour as a staple food among the common people.""Ishigaki-mochi"" is a snack that originated from the flour-food culture, and served as a quick bite for farm workers. Its name comes from its rough appearance resembling a stone wall, or due to its origin in an area with many stone walls. As the ingredients are readily available and easy to make, ""Ishigaki-mochi"" gradually became popular throughout Oita Prefecture.The mochi's names and origins differ among regions, such as ""kirikomi-mochi"" for sweet potatoes cut into pieces and ""konekomi-mochi"" for kneaded sweet potatoes. The dough is made of only wheat flour and sweet potatoes, resulting in its signature chewy texture. Besides ishigaki mochi, ""yaseuma,"" flattened wheat flour noodles, and ""yude-mochi,"" boiled sweet bean paste-filled mochi, are also popular among people of all ages as Oita Prefecture's representative local sweets. ## Opportunities and Times of Eating Habits From winter to spring, sweet potatoes were eaten as a snack between farm work, and their simple sweetness soothed tired bodies. Today, sweet potatoes are still eaten as a snack in many places. ## How to Eat Generally, sweet potatoes are cut into small pieces, mixed with flour and water, kneaded, rolled into a suitable size, and steamed in a steamer. However, the size of the sweet potatoes and the amount of flour used vary from region to region, and baking powder is sometimes added to give the fluffy texture. Some people use pumpkin, carrots, sweet corn, etc. instead of sweet potatoes. The secret is to mix the sweet potato with the flour from the beginning, since it will not mix in after the flour is kneaded. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although the chances to prepare this dish at home have decreased, it is still being served as a dessert in elementary schools for lunch, and the tradition continues. Furthermore, kindergartens and elementary schools are taking steps to pass on the taste of ""Ishigaki mochi"" by encouraging children to try making it. Additionally, cooking classes are organized to present the local cuisine of Oita Prefecture in a more elegant way, and ""Ishigaki mochi"" has been added to the menu. ## Ingredients - All purpose flour: 500g - Sweet potato: 650g - Sugar: 75g - Salt: 12g - Water: about 125cc ## Recipe 1. 1. Peel sweet potatoes and cut into 1.5cm cubes 2 to 3mm thick. If they are clean, you can skip peeling them to retain their natural color. 2. 2. Soak the sweet potatoes in water to remove any scum. 3. 3. Sprinkle them with sugar and let them sit for a while until the water comes out. 4. 4. In a separate bowl, mix flour and baking powder. Coat the sweet potatoes with the flour mixture. 5. 5. Add water with dissolved salt to the sweet potatoes, a little at a time, while kneading well. Adjust the amount of water as needed and avoid adding all of it at once. 6. 6. Keep kneading the dough until it doesn't stick to your hands. 7. 7. Use your hands to roll out the dough and place it in a steamer lined with a thin cloth. Steam the dough for about 15 minutes until the sweet potatoes are cooked. ## Provider Information provider : ""Oita's local cuisine that we want to preserve for the next generation"" ![Image](Not found)" "# Yudemochi(boiled rice cake) ｜ Our Regional Cuisines **Cuisine Name**: Yudemochi(boiled rice cake) **Region**: Our Regional Cuisines ## Main Lore Areas Taketa City, Bungo-ono City ## Main Ingredients Used Red bean paste, wheat flour, salt ## History, Origin, and Related Events In the past, Oita Prefecture had many areas with poor drainage, making it unsuitable for rice cultivation that required water retention. As a result, wheat cultivation flourished in the region. With this background, a culture of flour-based dishes developed across various localities. ""Yudemochi"" is one such local sweet from Oita Prefecture, alongside ""Ishigaki mochi,"" ""Jiri-yaki,"" and ""Yaseuma."" These treats were not only enjoyed by children as snacks but also consumed during short breaks while working in the fields. The standout feature of ""Yudemochi"" is undoubtedly its appearance. Its flat, disc-like shape is uncommon nationwide. By rolling out the dough thinly enough to see through, the cooking time is reduced as it cooks quickly. Additionally, the thin texture makes it easy to eat, making it an ideal snack during work breaks. ## Opportunities and Times of Eating Habits It was consumed year-round as a snack during fieldwork breaks and as a children's treat. While not as commonly made at home nowadays, it can be purchased at supermarkets, farmers' markets, and other outlets. Making it for the first time might be challenging, as the dough can tear easily if the filling is not well wrapped or if the dough is rolled out too flat. Both wrapping and rolling require skilled techniques. In the past, the elderly excelled at making ""Yudemochi."" Traditionally, the skill was passed down from parents to children, and even across generations from grandparents to grandchildren. ## How to Eat To make ""Yudemochi,"" mix wheat flour with salt and water to knead a dough with the consistency of an earlobe. Wrap red bean paste in the dough, shape it into a round ball, roll it out thinly with a rolling pin, and boil it in hot water. It's commonly enjoyed with red bean paste, and sometimes with sweet potato or pumpkin paste as well. Boiling it gives it a chewy texture and makes it filling. It's best enjoyed warm, immediately after boiling. Some variations incorporate mugwort or purple sweet potato into the dough for added color. Wrapping it in plastic wrap while still warm prevents the skin from drying out. Some locals even lightly grill cold and hardened ""Yudemochi"" to enjoy. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The practice of making it at home is becoming less common. It's available for purchase at roadside stations, shopping centers within Oita Prefecture, and is also served at local events. ## Ingredients - Local wheat flour (medium strength): 200g (1 and 4／5 cups) - Salt: 3g (1／2 teaspoon) - Lukewarm water: 3／5 cup - Red bean paste: 240g ## Recipe 1. 1. Mix local wheat flour and salt, add lukewarm water, and knead until the dough reaches the consistency of an earlobe. Cover with a damp cloth and let it rest for 20 minutes. 2. 2. Divide the red bean paste into 8 portions. 3. 3. Divide the dough into 8 portions and wrap each portion with red bean paste. 4. 4. Flatten the wrapped portion on your palm, then use your fingers to roll it into a circular shape. 5. 5. Boil in plenty of water. Once they float to the surface, scoop them up and place them on a sieve lined with a damp cloth. 6. 6. Wrap them in cling film while still hot. ## Provider Information provider : ""Oita's Local Cuisine You Should Try Now"" ![Image](Not found)" "# Sake Manju (Sake Steamed Buns) ｜ Our Regional Cuisines **Cuisine Name**: Sake Manju (Sake Steamed Buns) **Region**: Our Regional Cuisines ## Main Lore Areas Takeda City and Bungo-ono City ## Main Ingredients Used Ingredients: Rice, Rice koji (malted rice), Wheat Flour (Local Flour), Sweet Red Bean Paste, Salt ## History, Origin, and Related Events The Toho region, composed of Takeda City and Bungo-ono City in the southwestern part of Oita Prefecture, is surrounded by the Zaozan Range, Aso Caldera, and Kuju Mountains, with Miyazaki and Kumamoto Prefectures neighboring across the mountains. ""Sake Manju"" is a regional confection enjoyed during summer events in the Toho region. Its unique feature is its expansion due to fermentation powered by rice koji. While typically filled with sweet red bean paste, versions without filling are known as ""shiira,"" ""shiemochi,"" ""shieppo"" in the Toho region, and ""bappo"" in the southern part of the prefecture. ## Opportunities and Times of Eating Habits It was consumed not only during events like the May Children's Festival (Tango no Sekku) and Obon but also during breaks from agricultural work. Eating the steamed buns during winter provided warmth due to their steam, and they were commonly enjoyed. The warm months are preferred for making Sake Manju as they are suitable for fermenting rice koji (malted rice). Locals cherish it as a soulful comfort food, and there are still many shops in Takeda City and Bungo-ono City that offer Sake Manju throughout the year. ## How to Eat First, cooked rice and rice koji are mixed and left to sit for about two days to create yeast liquid. Then, wheat flour is sifted with a little salt added. The yeast liquid is incorporated, and the dough is kneaded until it reaches the softness of an earlobe. Next, the sweet red bean paste is wrapped in the dough, placed on a leaf called ""kankara"" or ""yamagaeri,"" and left for a few hours to let the dough rise. The rising is due to the production of gas through fermentation. Once it has risen sufficiently, the buns are steamed using a steamer. A portion of the dough is dried and preserved as ""seeds."" These seeds are used to stimulate fermentation when making Sake Manju the next time. The quality of the seeds affects the outcome, so in the past, it was a tradition to pass down seeds from generation to generation. While it's common to fill them with sweet red bean paste, they are also delicious when eaten with black sugar or honey without filling. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Sake Manju” is still available for purchase in supermarkets and local markets. Bungo-ono City even conducted PR activities for “Sake Manju”. In 2008, they created a pamphlet called ""Sakumanju no Eki,"" introducing over 20 Sake Manju producers scattered throughout the city. The pamphlet not only showcased the features of “Sake Manju” but also delved into the personalities of the producers, promoting the charm of this local comfort food. To this day, they continue to pass down the tradition through local road stations and processing facilities. ## Ingredients - [Sweet Rice Koji Liquid] Sweet Rice: 80g (1／2 cup) - [Sweet Rice Koji Liquid] Rice Koji: 50-60g (1／2 cup) - [Sweet Rice Koji Liquid] Lukewarm Water: 2 cups - [Steamed Buns] Wheat Flour (Medium Strength Flour): 400g (3 and 2／3 cups) - [Steamed Buns] Salt: 5g (slightly less than 1 teaspoon) - [Steamed Buns] Sugar: 40g (4 and 1／2 tablespoons) - [Steamed Buns] Sweet Red Bean Paste: 400g ## Recipe 1. 1. Making Sweet Rice Koji Liquid: Cook rice to a soft texture, then cool to 60°C (140°F). 2. 2. Add rice koji and lukewarm water, keeping it at 60°C (140°F). Sweet rice koji will form within approximately 1 day. 3. 3. Let the mixture sit at room temperature until it produces bubbles. This becomes the yeast liquid, which takes a few days. 4. 4. Making the Steamed Buns: Combine wheat flour with salt and sugar. Gradually add the yeast liquid while kneading until the dough reaches the softness of an earlobe. 5. 5. Divide the sweet red bean paste into 40g portions and shape them into balls. 6. 6. Divide the dough into 60g portions and wrap each portion around a ball of sweet red bean paste. 7. 7. Place them on a cloth, cover, and let them rise until they become plump. 8. 8. Steam for 20-30 minutes. ## Provider Information provider : ""Delicious Oita Regional Dishes to Try Now"" Image Source: Oita Prefecture ![Image](Not found)" "# Koneri ｜ Our Regional Cuisines **Cuisine Name**: Koneri **Region**: Our Regional Cuisines ## Main Lore Areas Bungo Ono City ## Main Ingredients Used Eggplant, bitter melon, miso, wheat flour ## History, Origin, and Related Events ""Koneri"" is a dish in which summer vegetables such as eggplant and bitter melon are stir-fried in oil, then seasoned with miso dissolved in dashi broth, and thickened with flour dissolved in water. It is an efficient way to get nutrients, because the wheat seals in the moisture containing nutrients from the vegetables. It is easy to eat even in the summer when appetites tend to decrease, so it is frequently made at home. It is said that the name ""Koneri"" comes from the fact that it is thickened (""neru"") with flour. In the Kunisaki Peninsula, ""Koneri"" made from eggplant and bitter melon is referred to as ""Holland,"" but the reason is unknown. It is also called ""Kokake,"" ""Ankake,"" and ""Babakoroshi.""In Bungo Ono City, with its undulating topography and rivers of various sizes, boasts one of the best dry-field farming areas in the prefecture, with an abundant eggplant cultivation. The eggplants produced in this region have a beautiful appearance, and they are trademarked under the name ""Bi-nasu"" (beautiful eggplant). There is a theory that the farmers started eating ""Koneri"" as a way to to deal with the large quantity of harvested eggplant and bitter melon. ## Opportunities and Times of Eating Habits It is made in the height of summer, during the harvest of eggplant and bitter melon. These vegetables are easy to grow, and many households grow them in their own gardens, so it still persists as part of the diet today. They become tender when cooked properly, and are well-loved by people with weak digestion and the elderly. ## How to Eat The eggplant is cut into rounds or rectangles, and the bitter melon is cut into 0.7 cm thick slices. The eggplant and bitter melon are stir-fried in a frying pan, then seasoned with miso dissolved in water. To finish, flour dissolved in water is poured in, and once it thickens, it is plated and served. It can be made with only eggplant or only bitter melon, as well as other vegetables like green bell pepper, and some households even add pork or small fish. Miso is the most common flavoring, but there is also soy sauce flavored ""Koneri,"" and there are infinite variations in the ingredients and seasoning depending on the household. It will be less sticky if you mix egg in with the flour. Bitter melon can be blanched quickly to remove the bitterness so that children can eat it more easily. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This dish is easy to prepare, so even today it frequently appears on ordinary household dining tables during the summer. ## Ingredients - Eggplant: 3 pieces - Green bell pepper: 3 pieces - Dried sardines: to taste - Flour: 50g - Water: 50g - Sugar: to taste - Miso: 1.5 to 2 tbsp - Oil: as needed ## Recipe 1. 1. Cut the eggplant and soak in water. 2. 2. Cut the green bell pepper into thin strips. 3. 3. Heat a large amount of oil in a pan, stir-fry the dried sardines and eggplant, and add the green bell pepper once the eggplant has softened. 4. 4. Dissolve flour, miso, and sugar in water. Adjust the amount of water and flour to your liking. 5. 5. Reduce the heat to low, add the melted powder to the pan, and stir while cooking the powder. 6. 6. Once the powder has been cooked, adjust the taste. ## Provider Information provider : Oita's Local Cuisine for the Next Generation. ![Image](Not found)" "# Aimaze ｜ Our Regional Cuisines **Cuisine Name**: Aimaze **Region**: Our Regional Cuisines ## Main Lore Areas Taketa City ## Main Ingredients Used Tofu, dried daikon radish slices, fern shoots, and dried shiitake mushrooms ## History, Origin, and Related Events Taketa City, located in the southwestern part of Oita Prefecture, is an area rich in nature surrounded by the Kuju Mountain Range, the Aso Gairin Mountains, and the foothills of Mount Sobo. The city is situated along the Onogawa River, a first-class river, and boasts a group of springs said to produce tens of thousands of tons of water per day.“Aimaze” is an indispensable part of meals in the Kuju district of Taketa City. “Aimaze” is stir-fried vegetables mixed with grated tofu. It’s similar to shiraae salad because it’s dressed with tofu, but it differs in that it uses plenty of mountain vegetables such as fern shoots, shiitake mushrooms, and dried daikon radish slices. It’s said that the name “aimaze” comes from the fact that both the ingredients and the tofu are seasoned (ajitsuke suru) and mixed (mazeru) together. Dishes with the same name have been passed down in Mie Prefecture and Tottori Prefecture, but these refer to “Ninamasu”' and “vegetables dressed with sesame vinegar,” and are completely different from the “aimaze” of Oita Prefecture. ## Opportunities and Times of Eating Habits As a hospitality dish for ceremonial occasions, “Aimaze” was always served at meals. There are no rules about the ingredients used, and there are a wide range of variations using seasonal vegetables and mountain vegetables that can be harvested nearby. Therefore, the appearance and seasoning of the dish differ greatly from house to house. In times when sugar was precious, “aimaze” served on special occasions was a luxurious delicacy because it used plenty of sugar for flavor. Also, sweet sake was sometimes used instead of sugar to bring out the sweet flavor. ## How to Eat Cut dried shiitake mushrooms and carrots into thin strips, and boil them together with fern shoots and dried daikon radish slices in dashi stock and soy sauce. Grind the tofu in a mortar while adding salt and sugar, and finally mix it with the other ingredients. If you drain the water well before grinding the tofu, it will become sticky when you grind it, making it easier to mix. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today it’s an indispensable dish for Buddhist ceremonies, but the sweetness is milder these days. ## Ingredients - fern shoots: 30g - block tofu: 1／2 - medium dried shiitake mushrooms: 3 - dried daikon radish: 30g - slice of konjac: 1／2 - carrots: 30g - red pickled ginger: a little - roasted sesame seeds: 4 tbsp - Salad oil: as needed - [A] dashi stock: a little - [A] soy sauce: a little - [A] sugar: a little - [B] soy sauce: 1.5 tbsp - [B] mirin sweet rice wine: 1 tbsp - [B] sugar: 1 tbsp - [C] salt: 1／2 tsp - [C] sugar: 15g - [C] salt: A little ## Recipe 1. 1. Rehydrate the dried shiitake mushrooms and dried daikon slices in water. Parboil the konjac. 2. 2. Roast the sesame seeds until the oil comes out. 3. 3. Stir-fry the fern shoots (which have been soaked overnight in the water they were boiled in) in oil, season with Seasoning A, and cut into easy-to-eat pieces. 4. 4. Cut the shiitake mushrooms, carrots and konjac into strips. 5. 5. Cut the rehydrated daikon radish into easy-to-eat pieces. 6. 6. Boil the shiitake mushrooms, carrots, dried daikon radish, and konjac in Seasoning B until the liquid reduces. 7. 7. Add the tofu, previously boiled and drained, to the ground sesame seeds and mix well. 8. 8. Adjust the flavor with Seasoning C. 9. 9. Add the ingredients and mix. 10. 10. Place in a bowl and decorate with red pickled ginger. ## Provider Information provider : “The Local Cuisine of Oita We Want to Pass on to the Next Generation”Recipe image provided by : Oita Prefecture ![Image](Not found)" "# Boiled Yuzu Peel ｜ Our Regional Cuisines **Cuisine Name**: Boiled Yuzu Peel **Region**: Our Regional Cuisines ## Main Lore Areas Hita City, Kusu Town and Taketa City ## Main Ingredients Used Yuzu Peel ## History, Origin, and Related Events Oita Prefecture is one of the largest producers of Yuzu nationwide. Yuzu trees can be found everywhere in the prefecture and are a fruit that even people who are not involved in agriculture are well-acquainted with.There is a large temperature differential between day and night in Hita City, and this produces Yuzu with a rich aroma and high quality. The “JA Oita Hita Yuzu Group” is made up of about 80 growers who grow Yuzu on fields totaling about 30 ha. Green Yuzu shipments begin in late august, while ripe, yellow-colored Kogyoku Yuzu are shipped from around November. Most of the Yuzu that are shipped both within and outside of Oita prefecture are used in processed foods such as juice or yuzu pepper.In Hita City and other yuzu-producing regions, there are many other ways to enjoy yuzu besides using the peel and juice in cooking. For example, “Boiled Yuzu Peel” glazes the Yuzu peel, and this can be served with tea or used as a New Year’s dish. “Yuzu-neri”, made by boiling sweetened, and thinly sliced Yuzu can be eaten as is or spread on bread. It can be served as “Yuzu Tea” if mixed with hot water. In addition, Yuzu also has many non-food uses such as a skin lotion prepared by soaking Yuzu seeds in shochu or being places in the bath during the winter solstice. ## Opportunities and Times of Eating Habits Yuzu is shipped to the market between August and November. Since “Boiled Yuzu Peel” is relatively shelf-stable, it is often used for New Year’s dishes. Also, because many regular households grow Yuzu in their gardens, it remains a strong part of the diet. ## How to Eat Scrape out the inner pith from the thick Yuzu peel and cut into 2 or 4 equal-sized pieces, and boil twice in plenty of water. Boiling the Yuzu peel twice helps to reduce bitterness and harshness. Drain the water and sprinkle with sugar and when the Yuzu softens, place in a pot and simmer in an appropriate amount of water until glossy. Transfer to a container for storage. Some households like to freeze the Yuzu peel. The amount of sugar is to taste, but it is recommended to slowly simmer with about 80% of the weight of the Yuzu peel. When simmering in a pot, the Yuzu peel may disintegrate or burn if the temperature is too high, so simmering well at a low temperature is one of the keys to this recipe. In the past, this dish was prepared in a large kettle, over an open fire, in which the temperature was easy to control.The dish is delicious when prepared thinly sliced, such as when floated on top of sweet rice wine (amazake) or served with other dishes. There are also many recipe variations in each household. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Processed foods made from Yuzu peel are available for purchase at Japanese confectionary stores as well as farmer’s markets. There are also many households that make Yuzu products in season and naturally, these recipes have been handed down in each family. ## Ingredients - Yuzu Peel: 1 kg - Sugar: 800 g ## Recipe 1. 1. Thinly peel the Yuzu skin. 2. 2. Remove the pith and divide in 2 or 4 parts depending on the size of the peels. Boil and drain 2 or 3 times and soak in water. 3. 3. Divide the sugar into 2-3 parts and boil down until the liquid evaporates. ## Provider Information provider : “Local Oita Cuisine to Pass on to the Next Generation” ![Image](Not found)" "# Dango Jiru (dumpling soup) ｜ Our Regional Cuisines **Cuisine Name**: Dango Jiru (dumpling soup) **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Flour, miso ## History, Origin, and Related Events Oita Prefecture has a well-developed plateau and much of its land is unsuitable for rice cultivation, so field-based grain cultivation, such as wheat, has been popular for centuries. Since most of the grain was made into flour, the flour-based food culture has taken root in many places in Oita Prefecture. “Dango Jiru” (dumpling soup) is a good example of this. Dumplings made by kneading wheat flour and stretching it into thin strips, along with other ingredients, are served in a soup made with barley miso, which are popular in Kyushu, combined miso or white miso. It was routinely eaten as a substitute for rice at a time when rice was in short supply. The word ""dango"" is usually thought of as a spherical dumpling, but in Oita, the dumpling is stretched out by hand. It is firmer than Udon, and you can enjoy its chewy texture. It looks like Kishimen noodles, but the name is said to have originated from the fact that it is rolled up and laid down for a while as if you were making dumplings. The reason for making a thin strip afterwards is to help the flavors soak in when they are cooked in the soup. In Fukuoka and Kumamoto prefectures it is called ""Dago Jiru"". ## Opportunities and Times of Eating Habits In the olden days, ""dango soup"" was often made at home. The method of making dango soup has been handed down from grandmothers and mothers to their children and grandchildren, and has been handed down to the present day. Dango soup, which warms the body and fills the stomach when the cold season arrives, was often served from early fall through winter. It can be said to be the soul food of Oita. ## How to Eat Oita's famous shiitake mushrooms and iriko (dried sardines) are often used to make the soup stock, but each household has its own way of making the soup stock and stretching the dumplings, resulting in a wide variety of ways to enjoy this dish. These days, it is often made with common household ingredients such as carrots, green onions, burdock root, daikon radish, shiitake mushrooms, Chinese cabbage, and meat, but taro is a very popular combination, especially when combined with the unique texture of dango.Unlike ""pork miso soup,"" this simple soup basically contains no meat. In the past, it was often made with local flour, and the more you chew, the more flavorful it tasted, but recently, local flour has become hard to find. In addition to miso, it is also delicious when seasoned with soy sauce. ## Efforts for Preservation and Succession It is eaten at home on a daily basis, and is sometimes served in school lunches. Even today, it is sometimes served in a large pot at local festivals and events. Dango soup is a very familiar dish in Oita Prefecture, and many people learn how to make it from their parents or grandparents. To save time and effort in making the dumplings, wide commercial noodles are sometimes used instead. ## Ingredients - wheat flour: 500g - salt: 13g - Water: 250cc - Dashi stock (dried sardines and kelp): As needed - Daikon radish: about 10cm - carrot: 1 - burdock root: 1 - Taro: 5 pieces - pork: 150g - small green onion: As needed - Miso paste: 150g ## Recipe 1. 1. Mix flour with salt and add water gradually. 2. 2. Knead well. Add water while checking the condition of the flour, and do not add all at once. 3. 3. Knead until the dough no longer sticks to your hands, then roll into a ball. 4. 4. Wrap the dough in a wet dish towel and let it stand for about 1 hour. 5. 5. After letting it rest, make into sticks and tear into thumb-sized pieces. 6. 6. Spread the dough with the palm of your hand, cover with a wet dish towel, and let rise for another hour. 7. 7. Stretch the dumplings with your hands, drop them into a pot of boiling water and boil. 8. 8. Put the boiled dumplings in a colander and rinse them in cold water to remove any sliminess. 9. 9. Prepare soup stock using iriko (dried sardines) and kombu (kelp). 10. 10. Boil taro with the skin on, peel, and cut into bite-size pieces about 7 to 8 mm thick. 11. 11. Cut burdock root into small pieces and soak in water. 12. 12. Peel carrots and cut into large pieces. 13. 13. Peel radish and cut into large pieces. 14. 14. Boil chopped vegetables in broth. Add pork cut into bite-size pieces. 15. 15. Once the ingredients are cooked, season with miso and add the dango. 16. 16. Serve in a bowl and sprinkle with chopped small green onions. ## Provider Information provider : ""Oita's Local Cuisine for the Next Generation"" (Japanese only) ![Image](Not found)" "# Ryukyu ｜ Our Regional Cuisines **Cuisine Name**: Ryukyu **Region**: Our Regional Cuisines ## Main Lore Areas Southern coast of the prefecture ## Main Ingredients Used Seasonal seafood, sesame, ginger ## History, Origin, and Related Events Facing the Seto Inland Sea and blessed with an abundance of seafood, Oita Prefecture is home to a wide variety of seafood for all four seasons, including horse mackerel, sea bream, hairtail, sardine, and mackerel. “Ryukyu"" is a typical local dish of Oita Prefecture in which fresh local fish is served with a sauce made of soy sauce, sake, mirin, sesame and ginger. It became popular in the local area as a kind of preserved food. There are many theories about the name ""Ryukyu. There is a theory that the name “Ryukyu” came from the fact that an Oita fisherman learned how to make it from an Okinawan (Ryukyu) fisherman and brought it back to his hometown, and there is another theory that it was derived from the fact that the dish of sesame-dressing is called “Rikyu-ae”. It spread from the southern coastal areas to the whole of Oita Prefecture as a fisherman's meal and a preserved food. ## Opportunities and Times of Eating Habits Yellowtail, horse mackerel, mackerel, and other fish that are in season at that time of year are used to make this dish, which can be eaten throughout the year.Slices of sashimi after processing or leftover sashimi are generally used, but many restaurants prepare fresh fish for making ""ryukyu"". Restaurants in tourist areas often serve ""ryukyu-don,"" a bowl of rice topped with ryukyu, and each restaurant has its own unique style, from simple to filling. ## How to Eat Marinate the sashimi in ginger and other seasonings. It is delicious served on hot rice as it is, but you can also enjoy the difference in taste by eating it with ochazuke (rice with green tea). In rare cases, konnyaku, which has a similar texture to fish, is added to increase the bulk of the dish.Myoga, shiso, wasabi, etc. can also be added as desired.In mountainous areas where the sea is far away and fresh fish is hard to come by, some families used to vinegar the fish before eating it. ## Efforts for Preservation and Succession Sashimi for ""ryukyu"" and ""ryukyu"" sauce are sold at supermarkets in the prefecture, making it easy to prepare ryukyu at home. Many restaurants also sell ""ryukyu"" as the soul food of Oita Prefecture, and it is well known as a local dish of Oita Prefecture both inside and outside the prefecture.Oita City has implemented ""Operation Ryukyu PR"" to increase consumption of horse mackerel, sea bream, mackerel, yellowtail, and other fish landed in nearby waters. The city is disseminating information on the roots and recipes of Ryukyu, a local dish that has been popular since ancient times. ## Ingredients - Yellowtail fillet: As needed (other fish such as horse mackerel, yellowtail, or sea bream can also be used) - Soy sauce: 100cc - sugar: 100 g - Sake: 100cc - Scorched sesame seeds: as needed - small green onion: as needed ## Recipe 1. 1. Grind the sesame seeds used for the sauce in a mortar and pestle to a fine powder. 2. 2. Add soy sauce, sugar, and sake, in that order, and mix. 3. 3. Cut yellowtail into sashimi. 4. 4. Marinate the yellowtail in the sauce. 5. 5. Place the yellowtail on a dish and pour a little of the sauce over the yellowtail. Sprinkle with small chopped green onions. ## Provider Information provider : ""Oita's Local Cuisine for the Next Generation ![Image](Not found)" "# Kirasumameshi ｜ Our Regional Cuisines **Cuisine Name**: Kirasumameshi **Region**: Our Regional Cuisines ## Main Lore Areas Usuki City ## Main Ingredients Used Fish, okara, kabosu ## History, Origin, and Related Events Usuki City is located in southeastern Oita Prefecture, and stretches out in an oval shape towards Hoyo Strait. It is on Usuki Bay facing Bungo Channel to the east, and the ridges of Mount Chinnan and Mount Himedake to the southwest. Fishing has long been practiced in the coastal communities, where single-hook handline fishing, longline fishing, and small trawl fishing are used. Specialty products include hairtail, yellowtail and blowfish. “Kirasumameshi” is a local cuisine of Usuki City, along with “Ohan” and “Chadaizushi”. Unlike the familiar winter dish of ""Ohan"" and the hospitality dish of ""Chadaizushi"", ""Kirasumameshi"" is eaten all year round. During the middle of the Edo period (about 1700 - 1750), the Usuki domain, which was often in financial difficulties, issued a decree of thrift and often regulated what to eat and wear. It was during this time that ""Kirasumameshi"" was born. Leftover sashimi or fish that have been cut were coated with okara, which is the dregs of soybeans, and used to increase the volume. It was a thrifty dish, yet rich in nutrition and loved by the common people. In the Usuki region's dialect, okara is called ""kirazu"", and “mabusu” (dredge) is called ""mamesu”. Therefore, the dish is named ""Kirasumamesi"", which means sashimi dredged (“mamesu”) with “kirazu”. During the era of the domain, merchants and people delivering ""Nengu (annual tributes)"" from the mountains were said to look forward to eating “Kirasumameshi” with great expectation. ## Opportunities and Times of Eating Habits In Usuki City, it is eaten at home throughout the year, but it is often mentioned as a spring dish, especially because it is an indispensable dish for cherry blossom viewing. Also, important guests are treated with ""kirasu-mameshi"". ## How to Eat Sashimi such as yellowtail, horse mackerel, and tuna are marinated in soy sauce-based dipping sauce for a while, and then covered with okara. Finally, the dish is topped with condiments such as green onions and ginger, and is characterized by the addition of a squeeze of kabosu (kabosu citrus fruit) to accentuate the finish. The aromatic and refreshing flavor can be enjoyed. The dipping sauce and condiments used vary from household to household, giving each household its own unique flavor. ## Efforts for Preservation and Succession In Usuki City, the taste is still eaten at home and can be purchased at supermarkets. The prefecture has created a food education PR video, ""Local Cuisine Rappbaa,"" in an effort to pass on the local cuisine passed down from generation to generation in various regions. The video introduces recipes for ""Yaseuma"" and ""Ryukyu"" to the rhythm of rap music. ## Ingredients - Okara (bean curd): 100g - Fish (pieces of yellowtail or other fish after sashimi): 150g - Green onion: 2 - ginger: a little - dark soy sauce: 2 tbsp. - Light soy sauce: 1 tbsp. - sake: 2 tbsp. - mirin (sweet sake): 1 tbsp. - sugar: a pinch - Kabosu: 1 piece - salt: a pinch - soy sauce: As needed ## Recipe 1. 1. Cut fish into small pieces. 2. 2. Sprinkle a little salt on the fish and let stand for 2 to 3 minutes. (The meat will become tighter.) 3. 3. Mix dark soy sauce, light soy sauce, sake and mirin and marinate. 4. 4. Knead okara by hand and mash. 5. 5. Press down with hands to make a mountain shape. (The okara will become sticky.) 6. 6. Make leeks and soak them in water. 7. 7. Cut leeks into small cubes and ginger into thin strips. 8. 8. Season okara with kabosu, soy sauce and a pinch of sugar. 9. 9. Add chopped green onion and ginger to 8. 10. 10. Place fish on top and sprinkle okara over the fish. 11. 11. Mix well. ## Provider Information provider : ""Oita's Local Cuisine for the Next Generation ![Image](Not found)" "# Jiriyaki ｜ Our Regional Cuisines **Cuisine Name**: Jiriyaki **Region**: Our Regional Cuisines ## Main Lore Areas Bungoono City ## Main Ingredients Used Flour, brown sugar ## History, Origin, and Related Events Oita Prefecture is known for its high consumption of chicken, but flour-based food culture is also deeply rooted in the lives of its people. Since Oita Prefecture had a well-developed plateau, much of the land in the prefecture was unsuitable for rice cultivation, but over a long period of time, waterways were built throughout the prefecture. Eventually, cereal cultivation in fields became popular. Most of the harvested wheat is ground into local flour. “Yaseuma"", for example, which is made from local flour, is still very popular among people of all ages. “Jiriyaki”, a traditional dish in Bungo-Ohno City, is also a product of the flour-based food culture. It is made of local flour dissolved in water, baked thinly like a crepe, and rolled with finely crushed brown sugar or pumpkin paste. It is easy to prepare and because of its simple and familiar flavor, it is widely popular not only in Bungo-Ohno City, but also in Oita Prefecture. Some say the name comes from the word ""jirii"" (meaning ""loose"" in the Oita dialect), while others say it comes from the fact that the dough is baked slowly (onomatopoeia “jiri jiri”). There are different names for this dish, such as ""Hekoyaki” in Hita City, ""Hiyaki” or ""Taratarayaki” in other regions. ## Opportunities and Times of Eating Habits In the past, it was eaten on a daily basis as a snack for children and as a side dish for adults during farm work. In the days when brown sugar was precious, some families ate ""yudemochi"" (boiled dough filled with sweetened red bean paste) or ""ishigaki mochi"" (steamed dough mixed with sweet potatoes) instead of ""jiriyaki"". Although there are not as many opportunities to eat these foods as there used to be, it is not uncommon for parents to make them for their children even today. ## How to Eat In the past, the dough was made from ground flour, water, and salt, but now eggs are added to make it fluffy. The dough can also be made more fluffy by adding rice flour, or less sweetened with a little sugar and wrapped with yuzu miso (soybean paste). In recent years, some recipes have added jam, marmalade, fresh cream, etc. to the batter. ## Efforts for Preservation and Succession Bungo Ono City has been working to include it in school lunch menus, as well as to provide information and learning opportunities. They are also sold at local supermarkets and direct sales outlets. ## Ingredients - Ground Flour: 150g - Salt: A little (a little more) - Water: 340 g - Brown sugar: As needed - Oil: Oil as needed - flour: 150 g flour - Salt: A pinch - Water: 340 g - Sugar: 10 g - Egg: 1 - Baking powder: 3g - Milk: A little ## Recipe 1. 1. ＜Mukashi Style Step 1＞Add salt and water to ground flour and dissolve. 2. 2. ＜Mukashi Style Step 2＞The amount of water is 2.2 to 2.3 times the weight of the flour. Dissolve enough to make it flow smoothly. 3. 3. ＜Mukashi Style Step 3＞Spread oil on a frying pan and pour a thin layer. 4. 4. ＜Mukashi Style Step 4＞Bake until the surface becomes dry. 5. 5. ＜Mukashi Style Step 5＞Put brown sugar on the top and roll it up from the edge. 6. 6. ＜Mukashi Style Step 6＞Cut into appropriate length. 7. 7. ＜Modern style Step 1＞Mix flour with egg, sugar, baking powder, milk and water, and stir well. 8. 8. ＜Modern style Step 2＞Pour the mixture into the pan in a thin layer. 9. 9. ＜Modern style Step 3＞Bake until the surface becomes dry. 10. 10. ＜Modern style Step 4＞Spread sweet potato jam or purple sweet potato paste and roll up from the edge. 11. 11. ＜Modern style Step 5＞Cut into appropriate lengths. ## Provider Information provider : ""Oita's Local Cuisine for the Next Generation"". ![Image](Not found)" "# Sorakitamochi ｜ Our Regional Cuisines **Cuisine Name**: Sorakitamochi **Region**: Our Regional Cuisines ## Main Lore Areas Himeshima Village ## Main Ingredients Used Sweet potatoes, strong flour ## History, Origin, and Related Events Oita Prefecture is home to many local sweets made from wheat flour, such as “Yaseuma”, “Jiriyaki” and “Yudemochi” (boiled rice cakes). The reason for this can be found in the flour-based food culture that was rooted in the past. Oita Prefecture has a well-developed plateau and much of its land is unsuitable for rice cultivation. After waterways were built in various areas, the cultivation of wheat in the fields developed. From there, flour came to be used in cooking and became a common ingredient in local sweets and cuisine. “Sorakitamochi” is a local confectionery that has been popular on the remote island of Himeshima, located at the western end of the Seto Inland Sea, for many years. Himeshima is about a 20-minute ferry ride from Imi Port in Kunisaki City. According to “Kuniumi”, one of the myths in the Kojiki (records of ancient matters), Izanagi no Mikoto and Izanami no Mikoto created the island of Himeshima, which is said to be this island, Himeshima. The seas around Himeshima, which is in the Suonada Sea, are good fishing grounds for a variety of seafood such as sea bream, octopus, prawn and sea bass. On Himeshima, surrounded by the sea, rice could not be grown on the island, and instead wheat flour and sweet potatoes were often grown there. It is an affordable snack in such an environment. The ""Sorakitamochi"", which is popular in Himeshima Village, is made by mashing soft boiled sweet potatoes, covering half of them with flour and kneading them over a fire to make a skin. The rest of the sweet potatoes were sweetened with sugar to make paste and wrapped in the skin. The cooking time is reduced because no steaming is required. It can be made so quickly so you can say “Sora kita!” (Here you come!) even when you have an unexpected visitor, which reportedly brought about the name “Sorakitamochi”. One of the reasons why it was so easy to make is that in the old days, every house always had boiled sweet potatoes. ## Opportunities and Times of Eating Habits It was often made when there were sudden visitors or as a snack for children. Nowadays, there are not so many opportunities to make it at home. ## How to Eat First, boil sweet potatoes and separate them into two parts: one for the skin and the other for the filling. For the skin, add strong flour and heat. For the bean jam, add sugar and salt. The sweet bean paste is wrapped in the skin and sprinkled with soybean flour before eating. ## Efforts for Preservation and Succession Teaching the younger generation how to make it in cooking classes at schools, etc. ## Ingredients - Sweet Potato: 1kg - strong flour: 80g - sugar: 300g - salt: a pinch - soybean flour: 50 g ## Recipe 1. 1. Peel sweet potatoes, cut into round slices about 1.5 cm thick, and soak in water. 2. 2. Boil the sweet potatoes in a pot with a little less than a level of water. 3. 3. When the sweet potatoes are tender, drain off the boiling water, lower the heat and mash the sweet potatoes in the pot. 4. 4. Divide into two equal parts and take out half. 5. 5. Sprinkle a little of the flour into the remaining half of the pot and knead. After kneading so that no white powder remains, cover the pan with a lid and let the flour cook in the residual heat. 6. 6. Add sugar and salt to the sweet potatoes and knead to make a sweet bean paste. 7. 7. Divide the sweet potatoes in the pan into 10 equal portions, roll them out, and wrap them in the sweet potato filling. 8. 8. Shape the sweet potato into a shape and sprinkle with soybean flour. ## Provider Information provider : ""Oita's Local Cuisine for the Next Generation ![Image](Not found)" "# Kujaku ｜ Our Regional Cuisines **Cuisine Name**: Kujaku **Region**: Our Regional Cuisines ## Main Lore Areas Saiki City, Kabae area ## Main Ingredients Used White fish, roe ## History, Origin, and Related Events Saiki City, located in southeastern Oita Prefecture, is the largest city in Kyushu with an area of 903.12 km2. The city is divided into a mountainous area stretching from the Kyushu Mountains, a plain area spreading downstream from the Banjo River, a first-class river, and a coastal area on a rias coast. During the Seinan War of 1877 (Meiji 10), the mountainous area bordering Miyazaki Prefecture became a battleground. Part of Saigo's army, led by Saigo Takamori, also invaded Saiki city. The ruins of platforms can still be seen in the Ume and Naokawa areas.Kujaku"" in Saiki City is a deep-fried boiled egg with the white part colored red, wrapped in a paste of white fish paste colored green. The name ""Kujaku"" comes from the vivid colors of green, red, white, and yellow when the egg is cut in half, and from the fact that the cross-section of the egg resembles the pattern on the wings of a Kujaku. It is a local dish unique to Saiki City, located near the Bungo Channel, which is blessed with an abundance of seafood. Since long ago, surimi and other processed fish products have often been made from fish landed in the city so as not to waste the fish. Eso (Japanese pike conger) is often used for surimi, but because it has many small bones, it is not distributed as sashimi or grated into three pieces, but as surimi or kamaboko (fish paste). It is a familiar seafood to the residents of Oita Prefecture. The colorful and gorgeous ""kusaku"" has been eaten at New Year's and other festive occasions. ## Opportunities and Times of Eating Habits Because of its gorgeous appearance, it is often eaten on occasions of Hare (festive occasions). In Saiki City, it is also included in New Year's festivities and sometimes added to lunch boxes as a special side dish on field day. It is also sold at local supermarkets and roadside stations throughout the year, making it a familiar food. ## How to Eat Peel the shell off the boiled egg and color the white part by dipping it in red food coloring. Next, mince the raw white fish (e.g., pacific cod) and grind it in a mortar with sugar, salt, egg, potato starch, etc. At this time, add greenish color to the surimi. At this time, add green food coloring to the minced fish. Then, cover the egg with potato starch, wrap it in the surimi, and steam it for 15 minutes. The steamed version is the original way to eat it, but nowadays it is often deep-fried. When deep-fried, it is quickly deep-fried in oil at 180°C (180°F) so that it does not become tough. Steamed or deep-fried eggs are cut lengthwise and arranged in cross sections to look like the wings of a peacock.You can use your favorite colors other than red and green to recreate a peacock's feather. Most are sold in red and green. Recently, there has been a trend to avoid artificial coloring, and products that do not color the surimi are now available. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)Even today, ""kusaku"" is served at occasions such as celebrations and mourning, Obon, New Year's, and field day lunches. It is also sold at local supermarkets. ## Ingredients - Surimi of fish (Eso, Gotchi, etc.): 2kg - Salt: 35g - Sugar: 125 g sugar - Egg white: 1 egg white - Boiled egg: as needed - food coloring: a little - Frying oil: as needed ## Recipe 1. 1. Grate three pieces of fish such as Eso. 2. 2. Grind the three pieces of fish, mix with salt, sugar and egg white, and grind well. 3. 3. Color boiled eggs with food coloring. 4. 4. Put water on your hand and take enough surimi to fill the egg. 5. 5. Put the boiled egg on the spreaded surimi. 6. 6. Wrap the boiled egg with the surimi. 7. 7. After a little time, deep-fry in oil. ## Provider Information provider : Oita's Local Cuisine for the Next Generation ![Image](Not found)" "# Ayuuruka ｜ Our Regional Cuisines **Cuisine Name**: Ayuuruka **Region**: Our Regional Cuisines ## Main Lore Areas Mikuma River and Ono River basin ## Main Ingredients Used Ayu (sweetfish) ## History, Origin, and Related Events Oita Prefecture is home to 585 clear streams, including the Mikuma River, which is upstream from the main stream of the Chikugo River, a first-class river, and the Ono River, the largest river in the prefecture at 107 km in length, each of which brought bounty to the region. Ayu, in particular, was prized as a valuable source of protein in mountainous areas. The river basin is dotted with kapposai and Japanese restaurants that serve ayu dishes.Ayu dishes that have taken root in the river basin include ""ayu uruka"" (ayu fish). Uruka"" is a salted fish. Ayu Uruka"" is made from ayu caught in the clear waters of the Mikuma and Ono Rivers. There are three types of ""Uruka"": ""mini-uruka"", ""ko-uruka"", and ""niga-uruka"". Each of them is classified into three types: (1) ""mini-uruka"": fresh ayu meat and entrails are made into ""uruka"". (2) Baby Uruka: Fresh ayu with its eggs and milt taken out and made into Uruka. (3) Goshi Uruka: Ayu with its entrails only made into Uruka. The following are the characteristics of this type of ayu. In Oita Prefecture, ""ayu Uruka"" often refers to ""niga Uruka. Many people prefer the unique bitter and astringent taste of ""Niga Uruka,"" partly because the entrails are used.Since ayu can only be caught at limited times of the year, ""Uruka"" was created as a means of preserving ayu. Because it is a fermented food, it is said to be effective in tonifying the stomach and intestines, and has long been useful for stomachaches and other stomachaches. ## Opportunities and Times of Eating Habits From July to August, when the spawning season is over, ayu is considered to be delicious as it stores nutrients in the body. Ayu is a very tasty food during the spawning season from July to August, when the body stores up nutrients.A long time ago, households used to make ""ayu-ruka"", but the opportunity to make it at home has decreased due to the time-consuming nature of the process. It can be purchased at local souvenir shops and direct sales. ## How to Eat Mince fresh ayu meat and entrails with a knife, add salt, and let it mature for about one week. It can be used in a variety of ways, such as on hot rice, as a snack, or as a seasoning.It is said that using chopsticks made of cedar wood when adding salt and mixing the meat and entrails together promotes fermentation and produces delicious Uruka. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Although there are fewer opportunities to make Uruka at home, it can be purchased at souvenir shops, direct sales centers, and supermarkets. Some shops sell sets in which you can compare the tastes of ""mini-uruka,"" ""juvenile uruka,"" and ""nigaura uruka. ## Ingredients - Ayu (sweetfish): As needed - salt: as needed ## Recipe 1. 1. Remove scales and head with a knife. 2. 2. Remove the intestines only. 3. 3. Cut the fish into 1 cm pieces, crushing near the head, and cut the tail. 4. 4. Add salt and mortar until blended and softened. ## Provider Information provider : Department of Food and Nutrition, Faculty of Food and Nutritional Sciences, Beppu University ![Image](Not found)" "# Gomadashi ｜ Our Regional Cuisines **Cuisine Name**: Gomadashi **Region**: Our Regional Cuisines ## Main Lore Areas Saiki City ## Main Ingredients Used Fish, sesame ## History, Origin, and Related Events Saiki City, the largest city in Kyushu, is known as a fishing town blessed with an abundance of seafood. Saiki City is responsible for approximately 70% of the prefecture's fisheries production, with aquaculture, especially yellowtail and flatfish, accounting for the majority of the prefecture's total production. Fishing boats are also active in the fishing industry, which includes seine netting, bottom trawling, boat seine netting, pole-and-line fishing, and even diving. A wide variety of fish are landed, including horse mackerels, prawns, and flatfish. Sardines are prized as ""Saiki Iriko,"" a specialty of Saiki City.Gomadashi,"" or sesame dashi, is a traditional seasoning made from iso (a fish in the iso family) throughout the year and is eaten daily in Saiki City. It is made by mixing iso, which is landed throughout the year, with ground sesame, mirin, and other ingredients. The origin of this seasoning is not known, but it is said to be used to process the large amount of fish caught, or to save the fisherman's wife the trouble of making dashi (soup stock).Sesame dashi"" is used in a variety of dishes, but locals generally eat it with udon noodles.In recent years, as it has become more difficult to obtain sea weeds, it is also made from horse mackerel, mackerel, sardines, and other fish. ## Opportunities and Times of Eating Habits Sesame dashi"" is a popular ingredient for making flavorful dishes easily, and is therefore eaten on a daily basis. It is also readily available at local supermarkets and direct sales outlets. Many restaurants sell ""sesame dashi udon"" and it can be eaten as if it were fast food. ## How to Eat It is made by breaking up grilled iso and adding soy sauce, sesame seeds, and mirin (sweet cooking rice wine). The sesame seeds are high in antioxidants and can be preserved for a long time. The most popular way to eat is ""sesame dashi udon"", which is simply udon topped with sesame dashi. It can also be enjoyed in various other ways, such as in ochazuke (rice with green tea) or in the dipping sauce for somen noodles.Not only is iso, but horse mackerel and mackerel can also be used. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)In recent years, with the improvement of preservation techniques, there are fewer opportunities to make ""sesame dashi"" because there is no longer a need to dispose of overcaught fish, and the process of removing the bones is very time-consuming. The group's ""sesame dashi"" is now available at stores outside of the prefecture.The local tourism association has created a pamphlet that includes information on ""sesame dashi"" producers and stores that sell ""sesame dashi udon"". They are distributing the pamphlet to tourists to promote the product. ## Ingredients - [Sesame Dashi] Eso (minced fish): 100g - [Sesame Dashi] Roasted sesame seeds: 100g (less than 1 cup) - [Sesame Dashi] Soy sauce: as needed - Udon Noodles: 4 balls - [Gomadashi Udon Noodles] condiments: small green onion, fish paste, etc. as needed ## Recipe 1. 1. ＜Gomadashi Dashi (sesame broth): Grill the lizardfish, loosen the meat, and carefully remove the skin and small bones. 2. 2. ＜Gomadashi Dashi (Sesame Bouillon)＞ Grind the parched sesame seeds and add the Eso fish. 3. 3. ＜Gomadashi Dashi (Sesame Bouillon) Directions＞ Add soy sauce. 4. 4. ＜Gomadashi Udon Noodle Directions＞ Boil udon noodles and drain.Put udon noodles, fish paste and sesame dashi in a bowl, pour boiling water over the udon and top with condiments. ## Provider Information provider : Oita's Local Cuisine: Now is the Time to Cook It ![Image](Not found)" "# Atama ryori ｜ Our Regional Cuisines **Cuisine Name**: Atama ryori **Region**: Our Regional Cuisines ## Main Lore Areas Takeda City ## Main Ingredients Used Large fish ## History, Origin, and Related Events Located in the southwestern part of Oita Prefecture, Taketa City is surrounded by the Kujyu mountain range, the outer rim of Aso, and the foot of Mt. After the Shiga clan entered Oka Castle in the Warring States Period, the Nakagawa clan moved to the area around the time of the unification of Japan by Toyotomi Hideyoshi. After the castle town was built in Takeda Village, the city developed with a focus on commerce. Although much of the scenery of the old days was eventually lost during the Sounan War, the city center still retains some of its old features, such as the samurai residences.During the Edo period (1603-1867), when the transportation infrastructure was not well-developed, people in this inland area, far from the sea, had few opportunities to eat sea fish, and fresh seafood was rarely consumed. In order to use rare fish and shellfish without wasting them, the ""head dish"" was invented.The head is used in a wide variety of dishes, including the gills, jaw, and entrails, as well as the meat of the fish. The ingredients used in ""head dishes"" include not only the meat of the fish, but also the gills, jaw, and entrails, leaving only the head. These are then quickly blanched in hot water and served on a platter. The ingredients used include ara, kue, nibe, grouper, and other large fish. The large fish are used in their entirety and enjoyed with family and guests. ## Opportunities and Times of Eating Habits It was eaten on festive occasions such as celebrations. Once cooked, the fish can be preserved for a while, so it is also served to New Year's guests. Nowadays, ""head dishes"" are rarely served at home, but a long time ago, it is said that at the end of the year, people would take a cutting board out to the porch and prepare a big fish. ## How to Eat Boil the parts of the fish other than the head, such as the meat, jaw, pectoral fins, cod roe, and entrails, quickly in salted water and blanch in cold water. Arrange the fish on a platter and serve with a dipping sauce made of sanbaizu (vinegar) or a squeeze of kabosu (a type of citrus fruit), along with such condiments as green onions and grated monkshood. The acidic seasoning enhances the refreshing taste of the fish. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Even today, when transportation and technology have been improved, it is still served at festive occasions, New Year's Eve, and New Year's Day in Takeda City.Although the number of restaurants that serve ""head dishes"" has decreased, there are still some restaurants that serve ""head dishes"" with reservations. ## Ingredients - Large whitefish such as nibe, ara, grouper, kuei, trout, etc.: 10 kg (~60 kg) - Seasonal vegetables (cucumber, etc.): As needed - Kabosu (kabosu): As needed - Nihaizu (vinegar) or Sanhaizu (vinegar): As needed ## Recipe 1. 1. Remove the scales from the fish and separate the body and head. 2. 2. Insert a knife under the gills and remove the pectoral fins together. Separate the head, bones, gills, and pectoral fins. 3. 3. Remove the gills and detach the upper and lower jaws. Remove the meat from the gills. 4. 4. Remove blood, stickiness, etc. from the gills and blanch with salt to clean. 5. 5. Clean the stomach (kouwata), liver, intestines, ovaries (mako), and testes (milt) with a knife and sprinkle with salt. 6. 6. Remove the fillets from the fillets. 7. 7. Boil a large pot of water with plenty of water, and drain the fillets. （Add salt.) 8. 8. [Boiling (1)] Slice the fillet, whelk, and isozuri meat, sprinkle with salt, and boil them in boiling water. (Immerse the meat in boiling water, take it out of the pot, and immediately drain it in cold water.) 9. 9. [Boiling (2)] Season the liver, stomach, and intestines with salt and leave for 30 minutes. 10. 10. [Boiling (3)] Wrap the cod and milt in bamboo skin and boil them for about 60 minutes. 11. 11. [Boiling (4)] Boil the skin, upper and lower jaw, gills and gills, and raabutae, then take them into cold water and clean off the small scales from the skin and skull before they cool. (It takes a short time to boil the skin and gills, while it takes longer to boil the upper and lower jaw and skull because they are larger.) 12. 12. Cut each pre-processed fish into bite-size pieces. 13. 13. Arrange on a platter with seasonal vegetables. 14. 14. Top with yakumi (condiments), red grated radish and red pepper, and sanbaizu (or nihaizu) vinegar. Kabosu (kabosu) is good for the vinegar. ## Provider Information provider : Oita's Local Cuisine for the Next Generation. ![Image](Not found)" "# Aji no maruzushi ｜ Our Regional Cuisines **Cuisine Name**: Aji no maruzushi **Region**: Our Regional Cuisines ## Main Lore Areas Yonemizu, Saiki City ## Main Ingredients Used horse mackerel, shiso ## History, Origin, and Related Events Saiki City, located in southeastern Oita Prefecture, is the largest city in Kyushu. It covers an area of 903.12 km2 and has a coastline extending about 270 km. The topography of the city consists of mountainous areas stretching from the Kyushu Mountains, plains spreading downstream from the Banjo River, a first-class river, and coastal areas with a rias coastline. The bounty of the sea brought by the Bungo Channel supports the region's fishery industry. A wide variety of fish and shellfish are caught in the area, and it is said that more than 350 species of fish are landed.The horse mackerel has long been a popular seafood in the area. The clean water of the Bungo Channel, where the warm current of the Kuroshio Current flowing from south to north meets the cold current from the Seto Inland Sea, provides abundant food for fish. Horse mackerel grown in the Bungo Channel have a reputation for being fatty and tasty. In 2007, horse mackerel was recognized as a ""city fish.One of the local dishes using horse mackerel is ""horse mackerel maruzushi. The horse mackerel is marinated in ume (plum) vinegar and wrapped in red shiso (perilla frutescens). It is characterized by the use of the whole horse mackerel. Because it is made with shiso, it can be preserved well. ## Opportunities and Times of Eating Habits Horse mackerel is readily available throughout the year. Horse mackerel maruzushi"" was eaten at festive occasions and festivals. It was customary a long time ago to make a lot of ""horse mackerel maru-zushi"" before a festive occasion. The family members meticulously prepare the dish one by one, removing the inside bones, guts, and eyeballs, and wrapping it in shiso (a type of perilla).Because of the time and effort required, the number of households making this dish is decreasing. However, some local restaurants still serve the dish, so it has not completely declined. ## How to Eat Fresh horse mackerel is cut open and seasoned with salt and vinegar. Then, the horse mackerel is filled with vinegared rice, and finally wrapped with red shiso. The entire fish is eaten from head to tail. The amount of vinegar used for the horse mackerel and sushi rice varies from household to household. It tastes better if it is left to sit rather than eaten right away so that the flavors blend. Sometimes the horse mackerel is placed in a box, covered with a lid, and weighed down on top for about half a day. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Since it is very time-consuming to make, there are fewer opportunities to make it at home. The taste and culture are being passed on by serving it at restaurants and guest houses. ## Ingredients - horse mackerel: 30 pcs. - Vinegar: 1000cc - Sugar: 1kg - Sake: As needed - Sushi rice: 30 pieces - red shiso: 30 pieces of red shiso ## Recipe 1. 1. Cut horse mackerels open on their backs, leaving the heads intact. 2. 2. Remove the inside bone. 3. 3. Remove guts and wash well. 4. 4. Season with plenty of salt. 5. 5. Leave overnight. 6. 6. Rinse off the salt. 7. 7. Remove small bones while washing. 8. 8. Soak the horse mackerel overnight in sweet vinegar made from vinegar, sugar and sake. 9. 9. Red perilla leaves are pickled in ume (plum) vinegar for marubeni-zushi. 10. 10. Wash the horse mackerel in water and shake it a little in the sweet vinegar in which the horse mackerel was pickled. 11. 11. Make the vinegared rice. The seasoning of the vinegared rice differs from household to household. 12. 12. Shake the vinegared rice according to the size of horse mackerel. 13. 13. Put the vinegared rice inside the horse mackerel to make it look good. 14. 14. Gently press down with palm of hand to shape. 15. 15. Roll up the red shiso. (The shiso must be picked between July and Obon, or it will be too thin and tear when rolled.) 16. 16. When the sushi has been successfully rolled, gently press down again. ## Provider Information provider : Oita's Local Cuisine for the Next Generation. ![Image](Not found)" "# Nuta-Imo ｜ Our Regional Cuisines **Cuisine Name**: Nuta-Imo **Region**: Our Regional Cuisines ## Main Lore Areas Central Region of Prefecture ## Main Ingredients Used Satoimo(=Japanese taro), Sugar, Miso ## History, Origin, and Related Events Miyazaki Prefecture produces a large amount of satoimo(=Japanese taro), and its harvest is always ranked at the high in Japan, along with Saitama and Chiba prefectures. ""Nuta-Imo"" is a local dish using satoimo(=Japanese taro) that has been commonly eaten since long ago. It is rarely found on menus at restaurants, but it is sometimes served as an appetizer. The origin of the name is not known, but it is said that ""Nuta-Imo"" comes from the fact that it becomes slimy when it is dressed with miso, and that ""Nuta-Ae"", a well-known dish with vinegared miso, comes from the fact that the slimy part resembles ""Numata"" (rice paddies), and the same reason is thought to apply to ""Nuta-Imo"".""Nuta-Imo"" removes the satoimo's (=Japanese taro) corners and thickens the sauce. The dish is also made thicker and stickier by mashing a portion of the boiled satoimo(=Japanese taro) and adding it to the mixture. It is a local delicacy that makes full use of the wisdom of our ancestors to make the most of small satoimo(=Japanese taro), called ""Ochiko"", which is harvested in the fall. Satoimo(=Japanese taro) is used from fall to early spring as a soup ingredient and for ""Nishime"". Satoimo(=Japanese taro) was stored away from the cold and buried in a sunny place. ## Opportunities and Times of Eating Habits It is a dish that has been eaten daily since ancient times and is often prepared at harvest festivals in the fall. It is a side dish that is prepared on rainy days. It is also good as a snack for alcoholic beverages. ## How to Eat Boil satoimo(=Japanese taro) in its skin until tender, peel and cut into pieces. Then, dress it with a mixture of ground sesame, miso, sugar, Mirin (=Sweet rice wine), and other seasonings. The sesame and miso flavors and moderate sweetness of the satoimo(=Japanese taro) mixed with the crunchy satoimo(=Japanese taro) make it a perfect snack with shochu (Japanese liquor), but it is also a favorite snack for children and loved by all generations. Even if you try it for the first time, you will feel nostalgia for its gentle flavor. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is also made at home, in local restaurants, and because it is soft and easy to eat, it is on the menus of school lunches and nursing homes. ## Ingredients - Satoimo(=Japanese taro): 400g - Miso: 2 tbsp. - White sesame seeds: 2 tbsp. - Mirin (=Sweet rice wine): 1 tbsp. - Sugar: 2 tbsp. ## Recipe 1. 1. Wash satoimo(=Japanese taro) in cold water with the skin still on and put it in a pot. 2. 2. Add enough water to the pot to cover the satoimo(=Japanese taro), heat and boil until a bamboo skewer comes through easily. 3. 3. When the satoimo(=Japanese taro) is finished boiling, peel it with a dry dish towel while it is still hot. 4. 4. Reserve some white sesame seeds for finishing, roast, grind well, add sugar and miso and grind well. 5. 5. Add 1／3 of the satoimo(=Japanese taro) from [3] to [4] while still hot, mash and mix well. 6. 6. Check the firmness of the satoimo(=Japanese taro) in [5] and spread with mirin. 7. 7. Cut the remaining [3] satoimo(=Japanese taro) into about 1.5cm thick and add to [6] and dress. 8. 8. Serve [7] in a bowl, sprinkled with white sesame seeds for the finishing touch. ## Provider Information provider : ""Local Cuisine Collection"" (JA Miyazaki Prefecture Council of Women's Organizations) ![Image](Not found)" "# Zabu-Jiru ｜ Our Regional Cuisines **Cuisine Name**: Zabu-Jiru **Region**: Our Regional Cuisines ## Main Lore Areas East-Central part of the Prefecture ## Main Ingredients Used Carrot, Gobou(=Burdock), potato, Daikon radish, pumpkin ## History, Origin, and Related Events ""Zabu-Jiru"" is said to have gotten its name from the fact that various ingredients, mainly root vegetables, are boiled ""zabu-zabu"". It is a local dish mainly from Tsuno-cho, located in the east-central part of the prefecture. The town of Tsuno-cho faces Mt. Ozuzu to the west and the Sea of Hyuga to the east, and is rich in natural blessings. It is one of the leading agricultural towns in the prefecture, blessed with long hours of sunshine, a mild climate throughout the year, and abundant, high-quality water resources. Taking advantage of the climate, the town grows fruit trees such as grapes, vegetables such as tomatoes and cucumbers, and flowers such as sweet peas, etc. The vegetables used for ""zabu-Jiru"" are mainly grown in the warm Miyazaki Plain facing Hyuga-nada Sea. ## Opportunities and Times of Eating Habits Because it is made from easily available vegetables, it can be eaten all year round. It is eaten as an everyday family dish rather than as an event food. ## How to Eat Make a thick ""Dashi (=Japanese soup stock)"" with iriko (= dried sardines) and kombu(=kelp). Peel and cut vegetables into small pieces. Cut fish paste into thin slices. Saute vegetables and simmer in ""Dashi (=Japanese soup stock)"". Season with sugar and soy sauce, and sprinkle with green onion. Since there are many ingredients to be added, it can be made by substituting ingredients you have at home. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)""Zabu-Jiru"" which contains iriko (= dried sardines), kombu(=kelp), and many vegetables, is so nutritious that it has been included in the menu of school lunches in Kobayashi City. In Miyazaki Prefecture, the recipe for ""Zabu-Jiru"" is also introduced in the ""Herashio"" campaign, which aims to reduce salt consumption by 2g per day, in order to pass down the local cuisine that has been eaten for centuries to future generations in a healthy manner. ## Ingredients - Iriko-Konbu Dashi (Japanese soup stock): 230ml - Dried shiitake mushrooms: 4g - Carrot: 30g - Gobou(=Burdock): 30g - Pumpkin: 40g - Potato: 40g - Daikon radish: 40g - Tempura: 10g - Kamaboko(=Fish cake): 10g - Deep-fried tofu: 40g - Vegetable oil: 1 tbsp. - Sugar: 3g - Soy sauce: 1 tbsp or more - Japanese leek: as needed ## Recipe 1. 1. Make a thick Dashi (=Japanese soup stock) with iriko (=dried sardines) and kombu (=kelp). Soak dried shiitake mushrooms in water and cut into thin slices. 2. 2. Peel and cut carrot, gobou(=Burdock) root, pumpkin, potato and daikon radish into small pieces.Thinly slice tempura, fish paste and deep-fried tofu. 3. 3. Saute carrot, burdock root, potato, radish and dried shiitake mushroom in salad oil, add soup stock and cook. Later, add tempura, Kamaboko(=Fish cake), deep-fried tofu, and Pumpkin and cook further. 4. 4. When all ingredients are cooked, add sugar and soy sauce to taste. Serve in bowls and sprinkle with Japanese leek cut into small pieces. ## Provider Information provider : ""Miyazaki's Local Cuisine: Herashio Recipes"" (Miyazaki Prefecture Dietary Improvement Promotion Council) ![Image](Not found)" "# Ocha no ha tempura (Green tea leaf tempura) ｜ Our Regional Cuisines **Cuisine Name**: Ocha no ha tempura (Green tea leaf tempura) **Region**: Our Regional Cuisines ## Main Lore Areas Hyuga City, Miyakonojo City, Kushima City, Kawanami-cho, Takachiho-cho, Gokase-cho, etc. ## Main Ingredients Used Green tea leaves ## History, Origin, and Related Events ""Ocha no ha tempura (=Green tea leaf tempura)"" is a local dish eaten when freshly harvested green tea leaves are ready. Miyazaki Prefecture is blessed with a mild climate, moderate rainfall, and fertile soil, making it an ideal environment for growing crude tea.It is said that in ancient times, people picked a mountain tea that grew wild in the mountains and drank it.The tea industry is said to have begun in 1751, when Sadaki Ikeda, a retainer of the Shimazu clan in Miyakonojo, went to Uji in the Yamashiro district to acquire a steaming method of tea production and spread it within the clan. And there is also a record that tea was offered to the emperor at that time.Although it grew until the prewar period due to government measures and other factors, it stalled due to the effects of World War II. In recent years, however, production has been increasing due to the aggressive introduction of machinery to expand the scale of production and the establishment of tea gardens for use as ingredients in PET-bottled beverages.Current major production areas include Hyuga City, Miyakonojo City, Kushima City, and Kawanami Town, where many varieties of tea are grown, including ""Yabukita"". On the other hand, the northwestern mountainous area, Takachiho Town, and Gokase Town are known for their traditional kettle roasted tea production. ## Opportunities and Times of Eating Habits The first tea picked in a year is called ""ichiban-cha"" or ""shin-cha"", and the new sprouts picked during the month of early April to May are eaten. It is said that drinking shincha picked on the 88th day of the year will prolong one's life and ensure good health for a whole year. ## How to Eat Freshly picked fresh leaves are lightly rinsed, lightly coated with tempura flour and quickly fried. The freshly fried leaves are lightly sprinkled with salt and eaten. The fresh leaves are from the newest to the third, and the lower you go, the more bitter they taste. The fresh leaves are tender, and their tea aroma and subtle bitterness is a taste that can only be found during the new tea season, and only in the local area. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The ""Miyazaki Tea Promotion Council"" was established in 2007 to promote the tea industry, and has been taking comprehensive measures to strengthen the tea industry organization and promote its activities. Some green tea gardens hold events such as a tea-picking experience during the new tea season. ## Ingredients - Green tea leaves: 100g - Tempura flour: 100g - Deep-frying oil: as needed - Tempura sauce, etc.: as needed - [Seasoning A] Egg: 1 - [Seasoning A] Sugar: 1 tbsp. - [Seasoning A] Salt: 1 tsp. - [Seasoning A] Granulated dashi soup stock: 1 tbsp. - [Seasoning A]Water: 100 ml ## Recipe 1. 1. Pick 3 leaves from fresh leaves. (The lower leaves have a bitter taste).Wash the freshly picked tea leaves, dip them in boiling water, soak them in water, and strain. 2. 2. Put tempura flour in a bowl, add seasoning A, and mix. 3. 3. Heat deep-frying oil to about 160℃, place ingredients on a wooden scoop and fry in a flat shape. 4. 4. If there is tempura flour left, deep-fry carrot, eggplant, sweet potato, etc. and add them to leaves tempura for a nice color and appearance. ## Provider Information provider : ""Local Cuisine Collection"" (JA Miyazaki Prefecture Council of Women's Organizations) ![Image](Not found)" "# Tori Meshi ｜ Our Regional Cuisines **Cuisine Name**: Tori Meshi **Region**: Our Regional Cuisines ## Main Lore Areas All of Miyazaki Prefecture, Shintomi-cho ## Main Ingredients Used Chicken meat, rice, carrots, gobou (=burdock), shiitake mushrooms ## History, Origin, and Related Events “Tori Meshi” is a rice seasoned and cooked with vegetables and chicken meat and has been a popular recipe for years, particularly as a farmer’s dish. It is often eaten during short breaks when harvesting or engaging in farmwork. The rice is made into rice balls so that a family member can easily give the rice ball to someone working hard in a field. The people of Miyazaki and other areas of Kyushu eat a lot of chicken meat and this dish is enjoyed daily. When many people gather for an event, the dish is prepared in a large pot. The number of broilers raised in Miyazaki ranked number 1 in Japan in 2018.This dish has long been eaten in the town of Shintomi of central Miyazaki prefecture. To pass on this tradition, an association of farmers who inherited the traditional recipe participated in the “Gotochi (=local) Gourmet Contest” held in 2011 and won. “Tori Meshi” is also know as “Kasuga Zushi” which comes from the Kasuga district of Shintomi-cho. ## Opportunities and Times of Eating Habits This dish is often served during celebrations but is also enjoyed as a daily meal. This menu is available at local restaurants. This dish is cooked in a large pot when served at festivals and other large events. The recipe can be customized and tastes differently depending on the region and the family that makes it. ## How to Eat Stir-fry thin slices of chicken meat in a pot. Add dashi broth, cut carrots, burdock, and shiitake mushrooms as well as the seasonings and cook until the flavor is absorbed. Cook the ingredients with washed rice. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Using freezing techniques, the dish is sold at airports, service areas next to highways and online and is representative of this region. ## Ingredients - Rice: 2 cups - Chicken meat: 300g - Carrots: 100g - Gobou (=burdock): 100g - Large, dried shiitake mushrooms: 3 pieces - Dark soy sauce: 1 tbsp. - Light soy sauce: 2 tbsp. - Sugar: 3 tbsp. ## Recipe 1. 1. Wash the rice and drain in a colander. 2. 2. Remove the fat from the chicken meat and cut into small pieces. 3. 3. Soak dried shiitake mushrooms in water for about one hour and cut into julienne sizes. 4. 4. Cut the gobou (=burdock) into thin strips and soak in water. Also cut the carrots into thin strips. 5. 5. Put the chicken in a pot and stir-fry over a stove. (Use the fat of the chicken meat instead of a vegetable oil) 6. 6. Add the shiitake mushrooms and gobou (=burdock), in that order, and a small amount of the water that the mushrooms were soaked in and the sugar. After a while, add the soy sauce and stir-fry some more until the flavor is absorbed. Turn off the heat and let it cool. 7. 7. Put the rice, cooled ingredients, and carrots in a rice cooker, mix lightly, and cook. 8. 8. After cooking, steam for about 15 minutes, mix lightly, cover with a lid, and let the flavors blend. ## Provider Information provider : “Local Cuisine Recipes” (JA Miyazaki Prefecture Women’s Organization Council) ![Image](Not found)" "# Hyuuga Kurokawa Kabocha No Nimono ｜ Our Regional Cuisines **Cuisine Name**: Hyuuga Kurokawa Kabocha No Nimono **Region**: Our Regional Cuisines ## Main Lore Areas Miyazaki City ## Main Ingredients Used Pumpkin ## History, Origin, and Related Events Miyazaki prefecture is blessed with a mild climate and the hours of sunlight it receives is one of the highest in Japan. “Kurokawa Kabocha” (=black-skinned pumpkin) is a specialty of Miyazaki which needs a lot of sunlight to grow and has an impressive glossy black skin. Another name for this pumpkin is “Hyuuga Kabocha” and it is a traditional vegetable that is mentioned in local folk songs and represents the region.In 1907 (Meiji 40), the first pumpkin was cultivated in Miyazaki city, and in 1924 (Taisho 13), a black-skinned variety was introduced from Chiba prefecture, making Miyazaki a major producer of black-skinned pumpkins. The cultivation method is unique in that the pumpkins are grown vertically with the vines crawling on poles, a method known as three-dimensional cultivation.Unlike Western pumpkins, the black-skinned pumpkin has a refreshing flavor, with a mild sweetness and a fine texture on the tongue. Since the pumpkin is not too sweet, its calories are lower than a standard pumpkin. It is popular as a high-quality ingredient in Japanese cuisine, especially in Kyoto. With its elegant sweetness and firmness, this pumpkin is perfect for dishes such as “Hyuuga Kurokawa Kabocha No Nimono”. The skin looks rough but can be eaten as well. The vegetable is rich in beta-carotene and contains vitamins B1, B2, C, and calcium and iron. ## Opportunities and Times of Eating Habits Recently, foreign types of pumpkins have become mainstream and not many farmers produce “Kurokawa Kabocha”. It is a rare vegetable nowadays and it hard to find at mass retailers, but this pumpkin is still popular at home and local people opt to use this pumpkin instead of the foreign types when cooking. ## How to Eat Cut the pumpkin into large pieces and season with sugar and light soy sauce and cook on a stove. This dish goes well with curry, miso soup and oden soup and can be added to these recipes. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is served as part of the local school menus to elementary and middle school students. “Kurokawa Kabocha” is a specialty of Miyazaki prefecture. ## Ingredients - Pumpkin: 1／2 - Water: 350ml - [Seasoning A] Sugar: 2 tbsp. - [Seasoning A] Mirin (=sweet rice wine): 3 tbsp. - [Seasoning A] Light soy sauce: 1 tsp. - [Seasoning A] Salt: 1／2 tsp. ## Recipe 1. 1. Cut the pumpkin into large pieces and chamfer the edges. Soak in salt water. 2. 2. Place the pumpkin and the seasonings listed in [A] into a pot and bring to a boil. 3. 3. Once boiling, lower the flame and put a lid on the pot. Cook until the water is absorbed. 4. 4. Flavor with light soy sauce and then serve. ## Provider Information provider : Miyazaki Brand Promotion Headquarters ![Image](Not found)" "# Sengiri Daikon (Kiriboshi Daikon) no Madaka-zuke ｜ Our Regional Cuisines **Cuisine Name**: Sengiri Daikon (Kiriboshi Daikon) no Madaka-zuke **Region**: Our Regional Cuisines ## Main Lore Areas Central area of prefecture ## Main Ingredients Used Sengiri daikon, Carrots, Squid ## History, Origin, and Related Events “Madaka-zuke” is a traditional pickled food of Miyazaki Prefecture. It is said that the name originated from people voicing complaints at not being able to wait for it to reach peak deliciousness (“mada ka” means “not yet?”). Containing sengiri daikon, roasted soybeans, carrots, squid, konbu, etc., it is a healthy food that is full of ingredients that are good for your body.Miyazaki Prefecture makes up a large part of the nation’s ""sengiri daikon"" production. Note that ""sengiri daikon"" is the name for it in Kansai and westward, and it is known as ”kiriboshi daikon” in Kanto. It was a representative dried food from the Edo period on; at the time the one produced in Aichi Prefecture (Owari Province) was mainstream. In the Meiji Period, the Kanto area supply was made in Chiba, and for the Kansai area, Nagoya; Miyazaki Prefecture’s ""sengiri daikon"" came to be made widely and commercially available from around 1935. The starting ingredient is ""Miyashige daikon"", also known as ""aokubi daikon"". Around 1897, they were transplanted from Aichi Prefecture to Miyazaki Prefecture; the julienning techniques were conveyed at the same time. Miyazaki Prefecture’s primary production area is Kunitomo Town, and continues to Tano Town and Kiyotake Town. The amount produced depends on whether it is an abundant or bad harvest, but from 2500 tons to 3,000 tons per year.Every year from late November to February, Kunitomi Town’s fields are lined with racks to dry ""sengiri daikon""; that sight is also a seasonal marker of winter. Farmers wash their harvested daikon and julienne it, immediately spreading it out onto racks, exposing it to the cold west wind blowing from Kirishima. Pure white daikon transforms into shrunken light brown ""sengiri daikon"" in half a day to a day from the Kirishima mountain winds and the strong sunlight characteristic of the south of Japan. ## Opportunities and Times of Eating Habits It is made throughout the year, but there are many households that especially make it during the winter season when new sengiri daikon is available. ## How to Eat Quickly wash the ""sengiri daikon"" under running water and squeeze out the moisture. Julienne the carrots and ginger, then wipe the dried konbu with a dishcloth and cut into thin strips. Grill the squid over a flame and cut into small pieces. Saute the soybeans in a pan. Pickle thoroughly in sauce and sugar. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is easily made in households, and can be easily bought as ready-made versions are sold in supermarkets and farmer’s markets, etc. ## Ingredients - Sengiri daikon: 100g - Carrots: 50g - Ginger: 1／2 knob - Dried konbu: 25g - Squid: 1／2 - Soybeans: 75g - Chili peppers: A little - 【Seasoning A】Light soy sauce: 100ml - 【Seasoning A】Dark soy sauce: 100ml - 【Seasoning A】sugar: 90g - 【Seasoning A】Vinegar: 200ml ## Recipe 1. 1. Wash the ""sengiri daikon"" quickly under running water, then squeeze out moisture content. 2. 2. Julienne the carrots and ginger, wipe the dried konbu with a dishcloth and cut into thin strips. 3. 3. Grill the squid over a flame and cut into small pieces. 4. 4. Sauté the soybeans in a pan. 5. 5. Cut the chili peppers into small rounds as you like. 6. 6. Add seasoning A to a pot, and turn off the flame just before it reaches boiling. 7. 7. Pickle all the ingredients in the seasoning from step 6. It can be enjoyed deliciously even in just 30 minutes. ## Provider Information provider : ""Miyazaki Prefecture Economic and Agricultural Cooperative Federation"" ![Image](Not found)" "# Hiyajiru (cold soup) ｜ Our Regional Cuisines **Cuisine Name**: Hiyajiru (cold soup) **Region**: Our Regional Cuisines ## Main Lore Areas Central region ## Main Ingredients Used dried sardines, tofu, cucumbers, eggplant, barley rice, green perilla, Japanese ginger ## History, Origin, and Related Events ""Hiyajiru(cold soup)"" is a local delicacy of the plains in Miyazaki Prefecture. It has become increasingly popular in recent years as information about the food culture has spread throughout the region. The soup is made using fresh and abundant seafood from the Hyuga Sea, which is rich in nature and faces the Kuroshio Current, as well as vegetables and crops that benefit from the region's sunny climate. The dish is said to have originated when farmers ate barley rice topped with raw miso paste and sprinkled with water during hot summers. Barley rice was made by cooking whole barley, adding water to soften it, and then cooking it again, which suggests that rice was very valuable to the farmers of the region during the era of the feudal government, particularly due to the mountainous terrain of Miyazaki Prefecture. ## Opportunities and Times of Eating Habits This dish was traditionally passed down from generation to generation as a simple and quick way to nourish and restore strength to farmers during hard summer work, even when they lacked time or appetite. Although it has become less popular in recent years, it was often served as the final dish of a banquet when relatives gathered at a farmhouse or an old family home during the ""Bon Festival"". ## How to Eat First grill fish such as sea bream or horse mackerel. Break the meat into small pieces and carefully remove the bones. Then, grind white sesame seeds in a mortar and pestle along with miso paste. Spread the paste evenly on the inside of the mortar and lay the fish upside down on a charcoal fire. Sear the surface of the miso paste until slightly charred. Next, mix the miso with broth to make a thicker soup than regular miso soup. Keep the soup cold and serve it over hot barley rice with small pieces of cucumber. Sometimes, this dish is made with roasted dried sardines. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In Japan, this food item is renowned as a healthy choice and has been featured on TV and in magazines as a summer fatigue prevention menu. It is also served as an airplane meal and is ideal during hot summer months when appetites are low. Some restaurants have even introduced cold soup, which is made using carefully selected ingredients and creative cooking techniques. ## Ingredients - Small dried sardine: 50g - Miso paste: 110g - Sesame seeds: 40g - Peanuts: 50g - Tofu: 1／2 - Cucumber: 1 - Shiso leaves: 2 or 3 - Japanese ginger: A pinch - Ginger: A pinch - Barley rice: 6 cups ## Recipe 1. 1. Remove the head and guts from the small dried sardines and saute in a frying pan. 2. 2. Lightly fry sesame seeds. 3. 3. Mix small dried sardines, sesame, and peanuts in a mortar and pestle. Add miso and mix well. 4. 4. Add tofu and stir. (Mash the tofu with your hands to break it up and mix.) 5. 5. Add 600 ml of hot water cooled to human skin temperature to step 3 and dissolve to a thicker consistency than miso soup. 6. 6. Add sliced cucumber, chopped green perilla, Japanese ginger and ginger. 7. 7. Serve over rice. 8. 8. Step 3 can also be made by spreading a thin layer of aluminum and browning it in a toaster. ## Provider Information provider : ""Local Cuisine Collection"" (JA Miyazaki Prefecture Council of Women's Organizations) ![Image](Not found)" "# Tokibi Meshi (Rice with Corn) ｜ Our Regional Cuisines **Cuisine Name**: Tokibi Meshi (Rice with Corn) **Region**: Our Regional Cuisines ## Main Lore Areas The northern region of the prefecture (the mountainous region) ## Main Ingredients Used Corn, rice ## History, Origin, and Related Events A long time ago in this region, ""tokibimeshi (rice with Corn)"" was a staple food item that played a central role with boiled barley and rice. The seeds of Corn (corn) were planted during the summer in fields and land cleared by the slash-and-burn method. Corn was harvested about the middle of autumn. It was boiled and eaten like that as a snack or grilled and eaten.When Corn is harvested, it is tied in bundles and hung from bamboo poles under the eaves of stables and thoroughly dried. Then it is struck by cold winds that blow down from the mountains and develops a good flavor. The dried Corn is tread on through the use of a treadmill. The cracked dried Corn seeds mixed and cooked with rice is ""tokibimeshi (rice with Corn)"". It is the flavor of hometowns in the Takachiho region, such as Takachiho, Gokase, and Hinokage. During eras when rice was a precious commodity, the amount of rice was increased with cracked Corn, and the dish satisfied people's appetites. According to the history of Takachiho town, Corn made up 60 percent of the planted area of assorted grains during the Taisho period and was used for food and animal feed.The dish is also called ""tokibigohan (cooked rice with Corn)."" ## Opportunities and Times of Eating Habits At one time in the farming villages in this area, people sometimes got tired of eating only boiled barley and rice all year round and sometimes felt unsatisfied. During such times, the aroma and colors of ""tokibimeshi (rice with Corn)"" satisfied their appetites. When it is freshly cooked, you eat it as is. But when it cools down, it is not tasty. Thus, while it was hot, they turned it in advance into enough rice balls for lunch and dinner, routinely heated the rice balls in the sunken fireplace, and ate them. ## How to Eat The ""tokibimeshi (rice with Corn)"" in Hokkaido contains butter. However, for the ""tokibimeshi (rice with Corn)"" in Miyazaki Prefecture, Corn is mixed with rice, and the Corn makes up 10 or 20 percent of the mixture. Also, the amount of water is a little more than usual, salt is added, and the ingredients are cooked. You can cook the Corn with the rice from the beginning, or you can parboil the Corn in advance and add it to the rice later. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Tokibigohan (Cooked rice with Corn), packed with the wisdom of our ancestors, was chosen in 1986 as one of the top hundred hometown rice balls. You can make it easily at home, and it also appears on school lunch menus. Also, tokibimeshi (rice with Corn) with a touch is sold on the Internet. ## Ingredients - Corn: 20g - Rice: 160g ## Recipe 1. 1. Prepare the dish using coarsely ground Corn. (Wash uncooked finely ground Corn with rice, and cook with your usual amount of water.) 2. 2. Boil coarsely ground Corn beforehand until it softens a little. 3. 3. Cook the softened Corn together with the rice. When you do so, the dish will taste better if you add a little salt. ## Provider Information provider : ""Shiiba Regional Cuisine"" (General Affairs Section, Shiiba Village Office) ![Image](Not found)" "# Hie Zoushi / Hie Gayu ｜ Our Regional Cuisines **Cuisine Name**: Hie Zoushi / Hie Gayu **Region**: Our Regional Cuisines ## Main Lore Areas Northern Miyazaki Prefecture (Mountainous Region) ## Main Ingredients Used Hie (Foxtail millet), Wild Boar Meat ## History, Origin, and Related Events The dish known as ""zushi"" refers to a type of rice porridge. Rice was precious and consumed during New Year's and festive events, and in the past, the staple food was ""hie meshi"" made from foxtail millet. Foxtail millet (hie) is a type of cereal native to Japan that has been consumed since pre-Jomon times. Its tough outer husk allows it to be stored for extended periods, making it valuable. In slash-and-burn agriculture, it is cultivated alongside millet in the second year. One of the effects of consuming foxtail millet is that it warms the body, making it suitable for the Japanese people's constitution and climate. While ""hie meshi"" is fragrant when hot, its flavor diminishes when it cools. However, compared to other grains, it provides better satiety.In Shiiha Village, located in the mountainous region, hunting is still prevalent. A porridge called ""hie zushi"" is made by boiling rice, foxtail millet, wild boar meat, intestines, and vegetables in a broth made from boiled bone-in wild boar meat. ## Opportunities and Times of Eating Habits This dish was a vital source of nutrition during times of scarce rice and for dinners on cold days in the long winter. In the past, families would prepare a large quantity and distribute it into small pots, then increase the volume with broth and warm it up for consumption. In Shiiha Village, they would boil and skim wild boar meat and bones in a large pot, then add foxtail millet to create a porridge which they shared throughout the village. The seasoning at that time was only salt. ## How to Eat The process involves lightly washing foxtail millet rice (polished foxtail millet) to remove husk particles, placing it into the previously prepared wild boar broth, and simmering it gently for about 2 hours on low heat while skimming off any impurities. Salt is the recommended seasoning. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Though the opportunity to make this dish at home has decreased nowadays, it's gaining attention as a healthy food due to its high dietary fiber content. Shiiha Village participates in events like the ""Miyazaki Local Gourmet Championship,"" showcasing their hie gayu. ## Ingredients - Foxtail Millet (Hie): 20g - Wild Boar Meat: 30g - Asatsuki (Japanese Parsley or Wild Chives): 10g - Rice: 60g - Salt: as needed - Broth (Wild Boar Broth): as needed ## Recipe 1. 1. Wash the foxtail millet rice (polished foxtail millet) lightly to remove husk particles. 2. 2. Sauté the bite-sized pieces of wild boar meat in oil until browned. Add foxtail millet to the prepared wild boar broth, simmer gently for about 2 hours on low heat while skimming off any impurities. Salt is the recommended seasoning. 3. 3. Once the wild boar meat is cooked, add rice and water, then simmer. Add chopped asatsuki or other greens of your choice towards the end. While higher heat speeds up the cooking process, it might not yield the unique texture, so be cautious. 4. 4. When it boils, add cleaned foxtail millet and gently cook over medium heat, stirring, until the millet softens (this may take about 2 hours). You can add more water during this process. 5. 5. Adjust the flavor with salt once cooked. Scatter chopped asatsuki leaves during the last step. ## Provider Information provider : ""Shiiha's Local Cuisine"" (Shiiha Village Office General Affairs Division) ![Image](Not found)" "# Somage ｜ Our Regional Cuisines **Cuisine Name**: Somage **Region**: Our Regional Cuisines ## Main Lore Areas Northern part of the prefecture (mountainous region) ## Main Ingredients Used Buckwheat flour, radish, carrot, green onion ## History, Origin, and Related Events “Somage” is a term rooted in “soma” (buckwheat) and “ge” (porridge). In Shiiba Village, the traditional dish “somage” refers to buckwheat dumplings prepared in a vegetable soup, seasoned with a broth made from dried sardines. In contrast, Kagoshima prefecture's somage involves boiling sweet potatoes, mashing them while hot, and adding buckwheat flour to create a ball-like shape. In some variations, red bean paste is added inside. In Miyakonojo City, a similar dish is prepared by mixing buckwheat flour into boiled sweet potatoes. This dish is known as sobagai around Shiiba Village and the Kashiwabara area, and was commonly eaten until around wartime. It was prepared by making a paste from sweet potatoes, mixing in buckwheat flour after removing it from heat, and then slicing it for consumption.Buckwheat, an annual plant from the knotweed family, is well-suited to less fertile and cool mountainous areas. It has been cultivated since the 8th century. Once the buckwheat seeds were sown and the grains developed, they were harvested, bundled, thoroughly dried, and then threshed on a straw mat to remove the grains. These grains were then ground into flour using a stone mill. Although buckwheat cultivation was partly a measure to conserve rice, somage is a remarkable buckwheat dish that enhances the subdued flavors of wild and garden vegetables using oil and condiments, resulting in a rich and fresh taste. ## Opportunities and Times of Eating Habits In the old days, somage was consumed as a substitute for rice. On cold days, if the somage hardened, it was roasted on a hearth and eaten. ## How to Eat The dish is prepared by making a broth with dried sardines, shredding vegetables, and seasoning with salt and soy sauce for boiling. When the mix comes to a boil, buckwheat flour is stirred in to create dumplings. If the “somage” hardens, it can be cut into small pieces and roasted for a different, yet delicious, way to enjoy it. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)While somage used to be a staple in every household, these days it's less commonly made at home. It's now often served at special events in Shiiba Village and shared as a treasured local recipe. ## Ingredients - Buckwheat flour: 100g - Radish: 30g - Carrot: 20g - Green onion: 40g - Leafy greens: as needed ## Recipe 1. 1. Prepare a broth using dried sardines, shred the vegetables, season with salt and soy sauce, and let it boil. 2. 2. Once it reaches a boil, stir in the buckwheat flour and shape it into dumplings. If the somage hardens, it can be cut into smaller pieces and roasted as a delicious alternative way to enjoy the dish. ## Provider Information provider : 'Local Cuisine of Shiiba' (General Affairs Division, Shiiba Village Office) ![Image](Not found)" "# Kappodori ｜ Our Regional Cuisines **Cuisine Name**: Kappodori **Region**: Our Regional Cuisines ## Main Lore Areas Northern region of the prefecture (mountainous area) ## Main Ingredients Used Local chicken, shiitake mushrooms, carrots, burdock, and kuretake ## History, Origin, and Related Events Takachiho Town in Miyazaki Prefecture is known as a town of myths and legends. In this region, bamboo is called “kappo.” In the past, bamboo was used as a vessel to boil water and hold tea in between farm work, and also as a water bottle. It is said that its name comes from the sound it makes, “kappo-kappo,” when pouring water into it. Kappodori is a dish that uses kappo (bamboo) as a bowl and has been eaten since ancient times in Takachiho, where bamboo is abundant.A part between the bamboo joints is hollowed out and stuffed with seasoned chicken or vegetables. The hollowed-out part is put on like a lid and the entire bamboo is put over the heat. The ingredients are steamed inside the bamboo, allowing the heat to pass through slowly. The scent and extract (oil) from the bamboo are added as well, creating a mellow and unique taste. It is also a dish where you can enjoy the flavor of bamboo, so for the bamboo used as the bowl, it is said that one-year-old young green bamboo, which produces more extract, is good for this dish. Other than using a bamboo vessel and adding chicken, there are no rules in particular, and the ingredients and seasoning are up to the person making this dish. ## Opportunities and Times of Eating Habits It is often served at local festivals and events. Originally, at lunchtime during work in the forest or kariboshi-giri (the work of harvesting kaya in the mountains or wasteland), people first drank tea by drawing fresh water from a valley river, putting fresh mountain tea leaves in it, and heating it over a bonfire. After that, because of the pleasant scent of green bamboo and its production of bitumen oil, which is said to be good for health, people started using it to make kappodori by mixing local agricultural products such as local chicken, mushrooms, and carrots and steaming them in a bamboo cylinder. It came to be eaten with tea as a meal when working in the forest. ## How to Eat The secret sauce has different seasonings depending on the family making it. A bamboo cylinder is made by hollowing out green bamboo, but if green bamboo is unavailable, it can be substituted with an earthenware pot as well, and instead of a hearth, it can be grilled on a BBQ grill too.Local shochu poured into a bamboo tube and warmed over a hearth is called “kappozake” and is enjoyed together with “kappodori”. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is prepared outdoors or served in restaurants serving local cuisine. The Takachiho Tourist Association holds kappodori-making experiences as well, and it is often served at local festivals and events. ## Ingredients - local chicken: 1 slice (200-250g) - burdock: 150g(cut into thin and long strips) - shiitake mushrooms (medium): 2 - carrot: a little - chives: 1／2 bunch - garlic: 2-3 cloves - salt and pepper: a little - soy sauce: 1 tbsp - kuretake: 1 section ## Recipe 1. 1. Cut the local chicken into easy-to-eat pieces. Cut the burdock into thin and long strips and the chives into sections measuring 2-3 cm. Thinly slice the shiitake mushrooms and shred the carrots. Slice the garlic thinly. 2. 2. Mix all of 1 and season with salt, pepper, and soy sauce. 3. 3. Prepare the kuretake and cut a hole right in between the joints with a saw. Wash the bamboo and stuff 2 inside. 4. 4. Steam over charcoal. Halfway through, remove the lid and adjust the flavor. ## Provider Information provider : “Local Cuisine Collection” (JA Miyazaki Prefecture Women's Organization Council) ![Image](Not found)" "# Nadofu ｜ Our Regional Cuisines **Cuisine Name**: Nadofu **Region**: Our Regional Cuisines ## Main Lore Areas Northern part of prefecture (mountainous area) ## Main Ingredients Used Soybeans, magnesium chloride, fragrant vegetables ## History, Origin, and Related Events Shiiba Village, located in the mountains which border Kumamoto Prefecture, is a quiet village in which the legend remains that a member of the Heike family fled there after an enemy defeat. In this village, the Kyoto dialect continues to be used in daily conversation, and there are dishes reminiscent of Kyoto cuisine in the food culture as well. One is the tofu dish ""nadofu."" White tofu is made here, but out of love for the fragrances and flavors of all four seasons, in spring, seasonal flowers such as rapeseed and wisteria flowers and Japanese parsley are added to the tofu; from autumn to spring, ""nadofu"" is made which combines a boiled green vegetable that resembles wild coleseed called ""heike kabu."" By mixing flowers and vegetables into the tofu, the intent is to increase the volume of the tofu more than its color, taste, and nutritional value; by using ""heike kabu"" which can be grown even on infertile soil, people were able to conserve the precious soybean. Among these, wisteria flower tofu is a rare tofu without parallel even within the prefecture, and is made every year around May 10th to celebrate the sowing of rice. ## Opportunities and Times of Eating Habits Until a half-century ago, the primary diet of people in Shiiba Village was grain-based, and tofu was a delicacy. It is said that the tradition continues even now, with ""nadofu"" being used for special celebrations such as festivals and weddings, as well as funerals and Buddhist memorial services; it is a taste familiar to the livelihood of people in Shiiba Village. ## How to Eat Mustard greens with a tingling taste, dried cherry blossoms, sansho pepper leaves, and daikon leaves were used, but in recent years, people have come to put in seasonal vegetables such as daikon, carrots, taro, perilla leaves, and spinach. To eat ""nadofu,"" without dipping it in water, cut it into an appropriate size and add soy sauce, miso mixed with sugar and sake, or yuzu miso and eat it as-is. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the past, everyone made their own at home, which took time, so now it is made in limited tofu shops in the neighborhood. It is also sold in Shiina Village's produce museum. ## Ingredients - Soybeans (dried): 5kg - Magnesium chloride (powder): 100-150g - Parboiled fragrant vegetables (Heike kabu turnips, carrots, etc.): 900g-1kg (varies depending on the season) ## Recipe 1. 1. Rehydrate soybeans in water, pulverize, and let boil over heat to make soymilk. 2. 2. Carefully wash the vegetables in warm water, quickly blanch in cooling boiled water (70-80℃), and chop finely. You can also add seasonal flowers (wisteria flowers, rapeseed flowers, etc.) 3. 3. Add magnesium chloride to tofu, then the vegetables, and pour into tofu pans (around 60℃) ## Provider Information provider : ""Kyodo Ryori-shu"" (JA Miyazaki Prefecture Women's Organization Conference) ![Image](Not found)" "# Toshi-tori Zen/Toshi-tori Zen/Toshi-koshi Ryori (New Year’s Eve Feast) ｜ Our Regional Cuisines **Cuisine Name**: Toshi-tori Zen/Toshi-tori Zen/Toshi-koshi Ryori (New Year’s Eve Feast) **Region**: Our Regional Cuisines ## Main Lore Areas In the northern and central regions, etc. ## Main Ingredients Used Fish such as sea bream and salt sardines, kelp, daikon radish, carrots, tofu, shiitake mushrooms. ## History, Origin, and Related Events On the night of New Year's Eve, the family gathers together to enjoy a lavish meal served on a high table tray to welcome the New Year. It is the time when 'Toshi-tori Zen' is eaten. The same dish is served as an offeriing to thank the Toshigami (the god celebrated at the beginning of the New Year) for a year of good health and to welcome the new Toshigami. On New Year's Eve, people stay up from midnight until dawn to celebrate and go and pay their respects at shrines and temples. On New Year's Day, breakfast is served with zoni (a soup containing rice cakes and vegetables), but it is customary to do as little housework and cooking as possible, eating the leftovers from the previous night and quietly celebrating the beginning of the new year. Some areas still retain this custom today.This custom is an old way of welcoming the New Year and dates back to the days when the lunar calendar was used. According to the old calendar, the day began after sunset, so the new year was celebrated whereby New Year's Day began from the evening of New Year's Eve. In those days, age was expressed by counting the year of birth as being one years old, so by celebrating New Year's Day, one more year was added to one's age. No doubt it must have been some special New Year's dish, as it was used to rejoice in growing one year older as a family, and to welcome the god of the year and the New Year. ## Opportunities and Times of Eating Habits It is eaten from New Year's Eve through to New Year's Day to thank the god of the year for a year of peace and good health. The meal is often prepared with 'Toshi-tori Zakana,' (fish eaten at the New Year) whereby sea bream is served in coastal areas as a fish which brings good luck, and mainly salt sardines are served in mountainous areas. In the days when transportation was not as convenient as it is today, fish was considered a precious foodstuff and treated as a feast. ## How to Eat The ingredients and contents used vary from region to region, but the arrangement of the New Year's feast to be eaten includes toshi-tori zakana, nishime (vegetables, konnyaku, etc., boiled down in soy sauce and water), shirae (salad dressed with tofu, white sesame, and white miso), cooked beans, namasu (raw fish and vegetables seasoned in vinegar), rice (okowa), and clear broth soup. Leftovers are often eaten during the three days of the New Year, and each region and each family makes its own unique nishime. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, there are regions where this custom is handed down and preserved. The way in which the meal is served and its contents differ from area to area, but the tradition is preserved and handed down within regions and households. ## Ingredients - [Nishime] dried royal fern: 50g - [Nishime] dried of bamboo shoots: 30g - [Nishime] small dried shiitake mushrooms: 10 - [Nishime] of hayani (quick boil) kelp: 50g - [Nishime] pieces of thick deep-fried tofu: 5 - [Nishime] konnyaku: 1 and a 1／2 pieces - [Nishime] small taro: 10 - [Nishime] dried sardine stock: 5 cups - [Nishime] sugar: 5 tbsp - [Nishime] sake: 3 tbsp - [Nishime] soy sauce: 3 and 1／2 tbsp - [Cooked pinto beans] pinto beans: 500g - [Cooked pinto beans] water: as needed - [Cooked pinto beans] sugar: 300g - [Cooked pinto beans] salt: a pinch - [Shirae] konnyaku: 2 and a 1／2 pieces - [Shirae] Chinese cabbage: 1／4 - [Shirae] carrot: 1 - [Shirae] tofu: 2 blocks - [Shirae] white sesame seeds: 5 tbsp - [Shirae (seasoning A)] sugar: 2 and a 1／2 tsp - [Shirae (seasoning A)] soy sauce: 1 and a 1／2 tbsp - [Shirae (seasoning B)] sugar: 1 and a 1／2 tbsp - [Shirae (seasoning B)] salt: 1 and a 1／2 tsp - [Namasu] daikon radish: 500g - [Namasu] carrot: 75g - [Namasu] salt: 1 tsp - [Namasu] vinegared horse mackerel: 2 pieces - [Namasu] sesame seeds: a sprinkle - [Namasu] matsuba yuzu citrus: a little - [Namasu] (sweet vinegar) sugar: 7 tbsp - [Namasu (sweet vinegar)] vinegar: 180ml - [Namasu (sweet vinegar)] water: 75ml - [Namasu (sweet vinegar)] salt: 1 tsp - [Chestnut rice] glutinous rice: 6 cups - [Chestnut rice] chestnuts (net weight): 250g - [Chestnut rice] adzuki beans: 1 cup - [Chestnut rice] salt: 1 tsp - [Chestnut rice] white sesame seeds: a sprinkle - [Clear broth soup] Japanese yam (sticky): 250g - [Clear broth soup] a block of firm tofu: 2／3 - [Clear broth soup] flour: as needed - [Clear broth soup] oil: as needed - [Clear broth soup] small dried shiitake mushrooms: 10 - [Clear broth soup] Japanese parsley (mitsuba): 10 pieces - [Clear broth soup] matsuba yuzu citrus: 10 pieces - [Clear broth soup] soup stock (dried sardine): 5 cups - [Clear broth soup] light soy sauce: 3 and a 1／2 tbsp - [Clear broth soup] salt: 2 and a 1／2 tsp - [Clear broth soup] sake: 2 and a 1／2 tbsp - [Grilled salted sardines for New Year's Eve] salted sardines: 10 - [Grilled salted sardines for New Year's Eve] citrus rings: 10 (1／2 of a piece) ## Recipe 1. 1. [Nishime (Preparation)](1) Pre-boil dried royal ferns and dried bamboo shoots to remove scum.(2) Soak the dried shiitake mushrooms, and cut off the tough stems.(3) Soak the kelp in water for 2 to 3 minutes, tie into long knots about 10 cm apart, and then cut.(4) Peel taro while cutting off the corners, sprinkle with salt and rub well, and rinse with water to remove the sliminess.(5) Cut konnyaku into thin slices, cut a slit in the middle, and make a rein knot. 2. 2. [Nishime](1) Pour soup stock into a large pot, add shiitake mushrooms and knotted kelp, and simmer until the kelp becomes soft.(2) Take out the kelp, add royal fern, bamboo shoots, taro, and konnyaku, and simmer until softened.(3) Add thick deep fried tofu, put the kelp back in, and add sugar, sake, soy sauce, and salt, then cover with a drop-lid and simmer. When everything has softened, turn off the heat and leave for about 3 hours to let the flavors soak in.(4) Serve one portion at a time. 3. 3. [Cooked pinto beans](1) Soak the pinto beans in water overnight.(2) Bring the pinto beans to a boil, and when the scum starts to appear, discard the water.(3) Add fresh water and simmer over low heat whilst skimming off the scum until the beans are tender.(4) When soft, add the sugar a bit at a time and finally add a pinch of salt. 4. 4. [Shirae](1) Cut konnyaku into 3 cm thin strips, boil, and season with seasoning A.(2) Cut Chinese cabbage into 1 cm strips and carrots into 3 cm sticks, and boil them.(3) Grind drained tofu with a mortar and pestle, and season with seasoning B.(4) Mix 1 and 2 into 3, place in a bowl, and sprinkle with sesame seeds. 5. 5. [Namasu](1) Cut the daikon radish and carrot into strips, sprinkle with salt, and squeeze out the moisture when they become tender.(2) Cut the vinegared horse mackerel into thin strips.(3) Mix 1 and 2 and dress with sweet vinegar.(4) Arrange in a bowl, sprinkle with sesame seeds, and top with matsuba yuzu citrus. 6. 6. [Chestnut rice](1) Boil chestnuts in boiling water for 1 minute, peel off the skin and the inner astringent peel, and cut into 1／2 pieces. (2) Boil the adzuki beans in plenty of water for 2 to 3 minutes and get rid of the scum by temporarily discarding the water. Put adzuki beans and enough water to cover the adzuki beans in a pot and bring to a boil, then lower the heat and hard boiling the beans a little. Repeatedly scooping the broth from the adzuki beans with a ladle and letting it from fall from as high a point as possible will result in a bright broth.(3) Separate the adzuki beans from the water. (The amount of water is about 60% of the glutinous rice.) Separate 1.5 cups of the boiled adzuki bean water and add 1／3 teaspoon of salt. Wrap the boiled adzuki and salted water in plastic wrap and store in the refrigerator.(4) Soak the glutinous rice in the cooled stock overnight so it can fully absorb the liquid. (5) The next day, heat up the steam cooker.(6) Spread the drained glutinous rice on a steaming rack lined with a steaming cloth (fukin), cover with a lid, and steam over high heat for about 20 minutes.(7) Remove the glutinous rice from the steaming cloth and place it in a bowl. Pour over the bean water that was put to the side in step 3, and return it to the steamer rack. Sprinkle chestnuts and adzuki beans on top and steam over high heat for another 20 minutes.(8) Remove the steaming cloth from the steamer and cool in a rice cooker. Place in a bowl and sprinkle with sesame salt (white sesame) 7. 7. [Clear broth soup](1) Peel and grate yam and mix it with the drained and mashed tofu. If the mixture is too loose, add flour to adjust the consistency. (It should have a gloopy texture.)(2) Spoon the mixture into the oil and deep-fry until the surface turns brown.(3) Add the soaked dried shiitake mushrooms to the broth and heat, then season with light soy sauce, salt and sake.(4) Put the two yam dumplings and shiitake mushrooms in a bowl, cover with the broth, and garnish with boiled mitsuba leaves and matsuba yuzu citrus. 8. 8. [Grilled salted sardines for New Year's Eve](1) Grill the salt sardines on a grill etc., but be careful as the tail burns easily. (2) Arrange the dish on a bed of sawara cyprus leaves and garnish with citrus rings. ## Provider Information provider : Teruko Fujimoto ![Image](Not found)" "# Mehikari no karaage(Fried Chlorophthalmus borealis) ｜ Our Regional Cuisines **Cuisine Name**: Mehikari no karaage(Fried Chlorophthalmus borealis) **Region**: Our Regional Cuisines ## Main Lore Areas Northern part of the prefecture (coastal area), Nobeoka City ## Main Ingredients Used Chlorophthalmus borealis ## History, Origin, and Related Events small fish, 5-15 cm in length, caught off the coast of Nobeoka City in the Hyuga Sea at a depth of around 300 m. They are called ""mehikari"" because of their large, sparkling blue eyes. Its Japanese name is ""aome-eso.In the past, it was treated as a small fish that could be caught in deep-sea shrimp trawl nets, and was used as a meal for fishermen and as bait for aquaculture. In an effort to promote the light white flesh and fluffy texture of mehikari, a Japanese restaurant in Nobeoka City developed and served the dish after repeated trial and error, and it was introduced in the mass media and came into the limelight.Mexicali is not indigenous to Miyazaki; it is often caught off the coast of Iwaki in Fukushima Prefecture and has become a specialty of Onahama Port. In 1747, the ninth generation of the Naito family was transferred from the Banjohira domain to the Nobeoka domain, and in 1997, Nobeoka City and Iwaki City became brother cities, which is said to have influenced the custom of eating mehikari in both regions. ## Opportunities and Times of Eating Habits Fishing is prohibited during the spawning season from May to June, but except during the closed season, Mexicali can be landed almost all year round. The peak season is from July to August, which also coincides with the lifting of the ban, so local residents of Nobeoka City look forward to the lifting of the ban. ## How to Eat Cut off the head, remove the entrails and scales, rinse with water and drain. Sprinkle with salt and pepper, dust with flour or potato starch, and deep fry in oil heated to 180℃. Since the bones of the fish are soft to begin with, when deep-fried, the fish can be eaten whole without worrying about the bones, and is a welcome accompaniment to alcoholic beverages. In addition to karaage, it is also served as nanbanzuke, tempura, or grilled with salt, and especially fresh ones are eaten as sashimi. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)In Nobeoka City, mehikari is used in school lunches and is very popular among children. In an effort to make ""mehikari"" a local specialty of the prefecture, processed products such as mirin (sweet sake) dried rice and tsukudani (sweetened soybean paste) are being developed. ## Ingredients - Chlorophthalmus borealis: 100g - pepper: a pinch - salt: 1／2 tsp (3g) - flour: 2／3 tbsp (6g) - oil: to taste ## Recipe 1. 1. Sprinkle pepper, flour and salt over the prepared Chlorophthalmus borealis. 2. 2. Heat oil to 180℃ and add 1. When browned, turn over. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)" "# Futatabi dango ｜ Our Regional Cuisines **Cuisine Name**: Futatabi dango **Region**: Our Regional Cuisines ## Main Lore Areas Northern part of the prefecture (coastal area) ## Main Ingredients Used yawami, wheat flour, bean jam, mugwort ## History, Origin, and Related Events Nobeoka City, located in the northeastern part of Miyazaki Prefecture and facing the Sea of Hyuga to the east with five rivers flowing through it, is rich in nature and has a popular snack called ""Futatabi Dango"" among the locals.The process begins with mixing glutinous rice flour and wheat flour in the ratio of 6 to 4, adding water, and kneading until the mixture is as soft as earlobes. The key to making ""futatabi dango"" lies in this process, which is also the origin of its name. In the usual process of making dango, the dough is kneaded only once, but in ""Futatabi-dango,"" the dough is first kneaded and then kneaded again. The resulting dough is very soft and fluffy. Finally, the dough is filled with a special sweet bean paste and sprinkled with soybean flour. The ""Futatabi Dango,"" fragrant with fresh mugwort, is a bright, young grass color.Yawami"" used for dango is a dango flour blended with glutinous rice flour and Kamishinko, which makes dango softer in texture than regular dango flour. ## Opportunities and Times of Eating Habits Since ancient times, mugwort has been eaten as a medicinal herb, roasted, or used to remove odors due to its antiseptic properties. The tender leaves of mugwort come out in early spring, and ""futatabi dango"" is often made during this time of year. ## How to Eat Mix yawami with flour and water, knead until the mixture is as soft as an earlobe, then wrap the yomogi in the flour and boil it in a pot of boiling water. After boiling, put the mixture into a mortar and pestle, add a pinch of salt, and knead so that the color of the mugwort covers the whole dough. Take a ball about the size of a ping pong ball, fill it with bean jam, roll it up, and sprinkle soybean flour on it. The result is a soft, young grass-colored dumpling with the aroma of mugwort. ## Efforts for Preservation and Succession (Outline of the people who have passed on the dumpling, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)Although there are fewer opportunities to make dumplings at home because yomogi leaves are not as abundant as they used to be, the Igata Morning Market Group of the Igata Branch of the JA Nobeoka Women's Club has been selling fresh produce and a variety of processed products including ""futatabi dango"" at the morning market that has been held for 25 years. ## Ingredients - softness: 350g - wheat flour: 150g - red bean paste: 500g - mugwort: 100g (boiled) - soybean flour: as needed - salt: a pinch ## Recipe 1. 1. Mix yawami with flour and knead while adding water. When the mixture becomes as soft as an earlobe, divide into 5 equal portions, wrap the mugwort in the mixture, place in a pot of boiling water, and boil. （Put into a pot of boiling water and boil.) 2. 2. Put the boiled mugwort in a mortar and pestle, add a pinch of salt, and knead so that the color of the mugwort covers the whole mugwort. 3. 3. Take a ball about the size of a ping-pong ball, fill it with bean jam, roll it into a ball, and sprinkle soybean flour on it. ## Provider Information provider : Collection of Local Cuisine"" (JA Miyazaki Prefecture Council of Women's Organizations) ![Image](Not found)" "# Sakana zushi(Fish sushi) ｜ Our Regional Cuisines **Cuisine Name**: Sakana zushi(Fish sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Northern Miyazaki Prefecture (coastal area) ## Main Ingredients Used Horse mackerel, vinegar ## History, Origin, and Related Events Fish sushi"" is a type of zushi made with mackerel or horse mackerel, and is commonly called ""saba-zushi"" or ""aji-zushi"". It is a specialty of the coastal areas of Miyazaki Prefecture, especially the town of Kadokawa, which was a territory in the Edo period (1603-1868). It is said that in the old days, along with imo shochu, it was a highly anticipated dish for officials coming to the territory. In addition to mackerel and horse mackerel, sardines and barracuda are also used. It is said that the origin of this dish can be traced back to Shikoku, and that it was introduced to Miyazaki Prefecture by people who came from Shikoku to Miyazaki Prefecture on the other side of Japan. In the past, it was a delicacy that was always prepared during winter festivals. It was also made easily by peddlers who brought in new fish caught in the Hyuga Sea. Mackerel and horse mackerel were cut open at the back, and sardines were cut open at the belly. After that, they are marinated in vinegar. You can also soak the fish in vinegar overnight to avoid reddish color. ## Opportunities and Times of Eating Habits The seasoning differs from household to household. It is served on festive occasions, during the Bon Festival, New Year's Day, and festivals. It is so popular that it sells out quickly during festivals. The local people consider the mackerel ""fish sushi"" made from only the best cold mackerel, which is full of fat and has a delicious flavor, to be an exquisite dish. ## How to Eat In Kawanamachi's Dorihama area, sushi is made from small fish in season, such as lentil and small horse mackerel, which are freshly caught, cut into three pieces, sprinkled with salt, and marinated in vinegar. The skillful pickling of the fish in vinegar is the key to its delicious taste. While the fish is marinated in vinegar, the sushi rice is made. First, vinegar and sugar are mixed to make a vinegar mixture, which is then evenly mixed into the freshly cooked rice and allowed to cool slowly. Then, the rice is rolled into a ball with the palm of the hand, and the fish, which has been well marinated in vinegar, is placed on top and eaten. ## Efforts for Preservation and Succession (Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Although it is sometimes made at home, it is also sold at sushi restaurants and local supermarkets in the northern part of the prefecture. Miyazaki's specialty fish, mackerel for sushi (mackerel sushi in mackerel form), is sold online as a local specialty dish, and is also sold as frozen pickled horse mackerel. ## Ingredients - Fish (horse mackerel): Appropriate amount - Rice: 3 cups - salt: Appropriate amount - Vinegar: Appropriate amount - Seasoning A (combined vinegar)] Vinegar: 300g - Seasoning A: Sugar: 250g - Seasoning A (vinegar)] Salt: 7g ## Recipe 1. 1. Open the fish and season with a pinch of salt. Soak the fish in vinegar and leave overnight. 2. 2. Mix rice with seasoning A to make a vinegared rice ball and let cool. 3. 3. Roll the vinegared rice into long, thin rice balls and place the whole fish on top and cut into pieces. ## Provider Information provider : Local Cuisine"" (JA Miyazaki Prefecture Council of Women's Organizations) ![Image](Not found)" "# Chicken nanban ｜ Our Regional Cuisines **Cuisine Name**: Chicken nanban **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Chicken meat (meat of the breast) ## History, Origin, and Related Events Chicken Nanban"" is known to have originated in Nobeoka City. It is said that it was first prepared as a bribe dish at a Western-style restaurant in Nobeoka City in the 1950s. At the time, the dish was called ""fried chicken in sweet and sour sauce,"" but it later became popular in its current style of being served with tartar sauce and salad. In the 1960s, the dish became popular as a feast for the occasional family outing, and eventually became commonplace in school lunches, home cooking, and restaurant menus throughout the prefecture.The ""Nanban"" in ""Chicken Nanban"" is a term originally used to describe the Portuguese who came to Japan during the Warring States Period and their culture. Among the foods brought to Japan by the Portuguese was ""nanbanzuke,"" which is made by marinating ingredients in sweet vinegar with chili peppers, and is said to have come to be called ""chicken nanban"" because chicken was used to make it. ## Opportunities and Times of Eating Habits Chicken Nanban is eaten as an everyday meal at home, in restaurants, and as a school lunch. ## How to Eat Sprinkle flour (light flour) on chicken, dip in egg mixture, deep fry, and dip in amazu (sweet vinegar). After the chicken is floured, it is dipped in the egg mixture to make it easier to absorb the sweet vinegar and to make it more palatable. Originally, the meat of the thigh was usually used, but nowadays thighs are sometimes used, which have a higher fat content and are more satisfying.There are two types of chicken nanban: the common chicken nanban topped with tartar sauce, and the simple chicken nanban served only with sweet-and-sour sauce.Restaurants offer original tartar sauce and ""Chicken Nanban Curry,"" among other elaborate dishes. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Chicken Nanban"" has spread not only in Miyazaki Prefecture but also throughout Japan. In particular, there are many products related to the sauce, which are sold for home use and as souvenirs. In Nobeoka City, a group of citizen volunteers was formed in 2009 to promote chicken nanban, and has been holding various events and disseminating information, such as designating July 8 as ""Nanban Day. ## Ingredients - Chicken breast: 240g - Flour: 20g - egg: 34g - salt: 0.4g - pepper: 0.4g - Frying oil: Appropriate amount - [Seasoning A (tartar sauce)] Mayonnaise: 36g - [Seasoning A (tartar sauce)] Ketchup: 2g - [Seasoning A (tartar sauce)] Sugar: 3g - [Seasoning A (Tartar Sauce)] Boiled egg: 10g (chopped) - [Seasoning A (Tartar Sauce)] Cucumber: 20g (finely chopped) - [Seasoning A (Tartar Sauce)] Onion: 20g (finely chopped) - [Seasoning B (Vinegar)] Soy sauce: 18g - [Seasoning B (Vinegar)] Light soy sauce: 18g - [Seasoning B] Mirin (sweet cooking rice wine): 9g - [Seasoning B]Vinegar: 30g - [Seasoning B] Sugar: 30g - [Seasoning B] Shichimi Togarashi (seven spice chili peppers): A pinch ## Recipe 1. 1. Mix cucumber, onion, sugar, boiled egg, mayonnaise and ketchup to make Seasoning A. 2. 2. Mix the ingredients for Seasoning B, heat and bring to a boil. 3. 3. Season chicken meat with salt and pepper, dust with flour, dip in egg, and deep fry in oil at 170℃. When deep-fried, dip the meat in the vinegar. 4. 4. Arrange the vegetables and drained chicken meat on a plate and pour the tartar sauce (seasoning A) over the meat. ## Provider Information provider : Miyazaki's Local Cuisine: Herashio Recipes"" (Miyazaki Prefecture Dietary Improvement Promotion Council) ![Image](Not found)" "# Nishime ｜ Our Regional Cuisines **Cuisine Name**: Nishime **Region**: Our Regional Cuisines ## Main Lore Areas All over Miyazaki Prefecture ## Main Ingredients Used Shiitake mushrooms, taro, bamboo shoots, konnyaku, deep-fried tofu, dried radish, kombu (kelp) ## History, Origin, and Related Events The name ""nishime"" comes from the way it is cooked, which is to simmer it slowly so that no liquid remains. Although it is now a side dish, it was originally an essential dish for celebrations, weddings, and funerals. It is laid on the third layer of the New Year's osechi (New Year's Day meal), and is served at the kagura dedication held throughout the night in Takachiho Town.In Takachiho Town, it is served as a side dish during the nightly Kagura (Shinto music and dancing) ceremonies.In addition, each region has its own unique ingredients. For example, the ingredients used to make dashi soup stock include jidori chicken, iriko (dried sardines), dried horse mackerel, salted sardines, kelp, shiitake mushrooms, wild boar, wild birds, seafood from the sea and the mountains, and many others. The ingredients are also unique to each region: dried bamboo shoots and shiitake mushrooms in the northern part of the prefecture, chicken in the central part, and dried whole sardines in Nishimera Village. ## Opportunities and Times of Eating Habits Although it is a common part of everyday meals, it is also an essential dish for special occasions such as celebrations. In New Year's osechi ryori, each ingredient has its own meaning, and because the ingredients are boiled together, the dish is meant to express the wish that the family will be close and prosperous for a long time to come. ## How to Eat Slowly simmer shiitake mushrooms, taro, bamboo shoots, konnyaku, burdock root, royal fern, etc. with seasonings (soy sauce, mirin, sugar) for a long time so that there is no residual liquid. The residual heat allows the flavors to soak in even more.Each region and each family has its own unique flavor, and seasonal vegetables are also added to make it a delicious dish that is loved by people as a taste of their hometown. ## Efforts for Preservation and Succession (Outline of the people who have passed on the taste, preservation groups, use of SNS, modern efforts such as commercialization, etc.)The taste of each family is valued and passed down from family to family. The common version is widely sold at supermarkets and other delicatessen counters. ## Ingredients - dried shiitake mushrooms: 4 pieces - konbu (kelp): 1 sheet - Kiriboshi Daikon (dried strips of radish): 50g - konnyaku: 1 sheet - bamboo shoots: 1／4 of a stick - thick fried tofu: 1 sheet - taro: 4 pieces - soup stock: 3 cups - Seasoning A] Sugar: 2 tbsp. - Seasoning A] Light soy sauce: 2 tbsp. - Seasoning A] Mirin (sweet cooking rice wine): 2 tbsp. ## Recipe 1. 1. Soak dried shiitake mushrooms and kelp in water. 2. 2. Boil kiriboshi-daikon and soak in water. 3. 3. Tie the kombu into a knot and cut the other ingredients and shiitake mushrooms into pieces. 4. 4. Put 3 cups of soup stock in a pot, add shiitake mushrooms, kombu, konnyaku and bamboo shoots, simmer for about 20 minutes, add other ingredients and simmer for about 10 minutes. 5. 5. Season 4 with seasoning A and let the flavors soak in slowly. ## Provider Information provider : Local Cuisine"" (JA Miyazaki Prefecture Council of Women's Organizations) ![Image](Not found)" "# Kasha Mochi ｜ Our Regional Cuisines **Cuisine Name**: Kasha Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Amami Area ## Main Ingredients Used Mugwort, Baking soda, Glutinous rice flour, Sweet potato, Brown sugar, Kumatake orchid leaves ## History, Origin, and Related Events ""Kasha Mochi"" is a rice cake made with ""yomogi (a kind of Japanese mugwort) "" produced in the Amami region. ""Kasha"" refers to the leaves of the ""kumatake orchid"", which are used to wrap the rice cake, hence the name ""Kasha Mochi"". It is also called ""Futtsu Mochi,"" ""fuchi Mochi,"" ""Futsimuchi,"" or ""Fuchidaku"".In the Amami region, ""yomogi (mugwort) "" is often harvested and has long been used as a medicinal herb that can be boiled and eaten, or used to remove odors due to its disinfectant effect. ""Kumatake orchid"" is also a member of the ginger family and is said to be effective in sterilizing and repelling insects. It grows wild throughout the Amami region, and in addition to ""Kasha Mochi,"" it is also used to wrap rice balls. It is a confectionary made from mugwort, brown sugar, and ""kumatake orchid"" leaves, all of which are ingredients with high efficacy that can be found close at hand.In the Amami region, the rice cake sticks to the ""kumatake orchid"" leaves, and the synergistic effect of the ingredients enhances the flavor, which is why it is sometimes likened to a good partner being ""like a rice cake and a kasha"". ## Opportunities and Times of Eating Habits It used to be eaten on the third day of the third month of the lunar calendar, but is now eaten regardless of the time of year. It is made by freezing mugwort in the spring and wrapping it in kumatake or Shell ginger leaves. ## How to Eat Wash mugwort in water, remove dirt, and lightly boil in hot water with baking soda. Soak the boiled mugwort in water overnight to remove the scum. Put the drained mugwort and boiled sweet potato into a blender to make a paste, then add brown sugar, glutinous rice flour, and water. Wrap the rice cake dough in a 20-cm long washable kumatake orchid leaf and steam in a steamer for about 20 minutes before serving. The subtle aroma of kumatake-rhizoma is transferred to the rice cake, and the flavor of mugwort and brown sugar is further enhanced. When eating, remove the kumatake orchid leaves and eat only the mugwort rice cake inside. If the rice cake becomes too hard, steam it for a while to make it soft again. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) Although there are fewer opportunities to make ""Kasha Mochi"" at home because mugwort leaves are not as abundant as they used to be, the method of making ""Kasha Mochi"" has been passed down from parent to child for generations. Nowadays, it is served at seasonal events and taught in home economics classes at school. It is also commercialized and popular as a souvenir. ## Ingredients - Mugwort: 120g (boiled and squeezed tightly) - Baking soda: 1 tsp. - Glutinous rice flour: 150g - Powdered brown sugar: 160g - Sweet potato: 100g - Water: 80-100cc - Kumatake orchid leaves: 5-6 leaves ## Recipe 1. 1. Wash mugwort clean and tear off the leaves. Boil plenty of water, add baking soda, and boil quickly. 2. 2. After boiling, soak the mugwort in water overnight to remove the scum (spring mugwort has less scum). 3. 3. Squeeze the 2 together tightly. 4. 4. Boil sweet potatoes, peel and mash. 5. 5. Put 3 into a speed cutter (mixer, etc.) to make a paste. 6. 6. Add 4 to 5 and make a paste. Add brown sugar powder, glutinous rice flour, and water to make a paste. 7. 7. Wash and cut kumatake orchid leaves into 20 cm lengths. 8. 8. Roll 6 into bite-size pieces by hand and wrap them in kumatake orchid leaves. 9. 9. Place in a steamer with steam and steam for about 20 minutes. ## Provider Information provider : “Amami Food and Culture” by Hiromi Hisadome and “Traditional Amami Cuisine” by Kazuko Izumi. ![Image](Not found)" "# Getanha ｜ Our Regional Cuisines **Cuisine Name**: Getanha **Region**: Our Regional Cuisines ## Main Lore Areas All of Kagoshima Prefecture ## Main Ingredients Used Cake flour, Baking soda, Brown sugar ## History, Origin, and Related Events ""Getanha"" is one of Kagoshima's local sweets, made to serve tea to people who gathered in Yokogawa Town (now Kirishima City), which used to be a rice-gathering area. It is said that the unique name came from the fact that it resembled the tooth of a geta (Japanese wooden clogs) stained with mud. It was also called ""triangular sweets"" in those days.The rich brown sugar flavor of ""Getanha"" spreads in the mouth, and brown sugar is lavishly used in the dough and in the coating around it. It is believed that brown sugar took strong root as a sweetener in Kagoshima Prefecture during the Edo period, when the Satsuma clan, which ruled the Ryukyu Kingdom, monopolized the cultivation of sugarcane and the production of brown sugar, which were practiced in the Ryukyu and Amami regions, and used them as a major source of revenue for the Satsuma clan.The Satsuma clan's finances were quickly restored by monopolizing the production of brown sugar, which was very expensive at the time, and by forcing the islanders to pay annual tribute in brown sugar instead of rice. The islanders, on the other hand, were forced to prioritize the production of brown sugar, which made it impossible for them to produce food on a daily basis, creating a harsh situation known as ""brown sugar hell. This history has led to the spread of brown sugar on the Kagoshima mainland, and with it, the birth of various local dishes made with brown sugar. It is thought that ""Getanha"" was born from this background as a confectionery using brown sugar, and became popular among the general public. ## Opportunities and Times of Eating Habits It is eaten mainly as a snack throughout the year, regardless of the particular time of year. ## How to Eat Mix wheat flour and baking soda together with brown sugar dissolved in water. Spread the dough on a baking sheet in the oven and bake for about 20 minutes. Remove from heat, cut into isosceles triangles, dip in brown sugar syrup and eat. The surface of the dough is crispy and the inside is firm, and the brown sugar soaks into the dough over time. The key is to keep the brown sugar on the surface moist and not dry. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) The Yokogawa Town ""Getanha"" gradually stopped being made around the time the town lost its former prosperity, and it had been discontinued for several decades. In 2000, however, local diet improvement promoters recreated it, and it once again established itself as a local confectionery.In addition to being available commercially at roadside stations and grocery stores, there are also cooking classes and events where visitors can experience ""Getanha"" making. ## Ingredients - Cake flour: 500g - Baking soda: 2.5 tsp. - Brown sugar: 200g - Water: 200cc - [Brown sugar syrup] Brown sugar: 300g - [Brown sugar syrup] Water: 150cc ## Recipe 1. 1. Combine flour and baking soda and shake. 2. 2. Dissolve brown sugar with water (if it is hard to dissolve, boil and let cool). 3. 3. Add 2 to 1 and mix well until no longer powdery. 4. 4. Line a baking sheet with cooking paper the size of a baking sheet, and spread out the dough evenly by spreading 3 with hands moistened with hand water. 5. 5. Bake 4 in a 190°C oven for about 20 minutes. 6. 6. Combine the ingredients for the brown sugar syrup and dissolve. 7. 7. When 5 is heated off, cut into triangles and dip in 6. ## Provider Information provider : Non Profit Organization ""Kirishima Shokuiku Research Institute(=Kirishima Food Education Research Association)"" ![Image](Not found)" "# Karukan ｜ Our Regional Cuisines **Cuisine Name**: Karukan **Region**: Our Regional Cuisines ## Main Lore Areas All of Kagoshima Prefecture ## Main Ingredients Used Karukan flour, Japanese yam, bean jam ## History, Origin, and Related Events ""Karukan"" is a famous confectionery of Kagoshima Prefecture, made from ""karukan flour"", Japanese yams, and water, and is well known throughout the country. There are various theories about its origin, but the most popular is that it was invented by Rokubei Yashima, a confectioner from Akashi city, who was invited from Edo to study preserved foods by Nariakira Shimazu, the 11th lord of the Satsuma Domain.Despite the geographical conditions that most of the land, except for Mt. Kirishima, is on the Shirasu Plateau, which is very well drained and is frequently hit by typhoons, which can easily damage the crops that have been grown there, It is believed that ""Karukan"" took root because Japanese yam, the ingredient of ""Karukan,"" grew wild on the Shirasu Plateau, and sugar was easily obtained from the Amami area and the Ryukyu Islands. But at that time, however, sugar was extremely precious, so it was not eaten by the general public, but was a ""lord's confectionery"" eaten mainly by feudal lords' families. It is said that it was not until the Meiji period (1868-1912) that karukan spread to the general public. ""Karukan"" is written ""軽羹"" in Chinese characters, which means ""light kan (yokan). The reason for this is that when the dough is steamed, it becomes lighter than it was before steaming. In recent years, ""karukan manju,"" a sweet bean paste wrapped in ""karukan"" dough, has become common, and is a popular souvenir for tourists from outside the prefecture. ## Opportunities and Times of Eating Habits ""Karukan"" is eaten throughout the year, but since it was once eaten at weddings and funerals of feudal lords, it is still known as one of the most popular gift confections used at weddings and funerals. The season of japanese yam from autumn to winter is also known as the ""season of karukan,"" and visitors can taste ""karukan"" made from freshly harvested Japanese yam. ## How to Eat Add water to the grated Japanese yam, then add sugar and ""Karukan flour"". Divide the ""Karukan"" dough into equal portions, wrap the bean jam in the dough, and steam in a steamer for about 30 minutes before eating. If you do not have ""karukan flour"", you can substitute it with Joshinko(=glutinous rice flour). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)They are sold at Japanese confectionery shops in Kagoshima Prefecture, and are also made at home. Cooking classes are also held to teach how to make them by hand. ## Ingredients - Karukan flour: 125g - Japanese yam: 100g - Sugar: 150g - Water: 75cc - Sweet bean paste: 110g ## Recipe 1. 1. Divide the bean jam into 10 equal portions, roll into a ball, and make a slight dent in the center. 2. 2. Grate Japanese yam, add water a little at a time and mix. 3. 3. Add sugar and ""karukan flour"" to the mixture. 4. 4. Divide 3 into 10 equal portions in a ""karukan mold"", place bean paste in the center, and cover the dough over the bean paste with a toothpick. 5. 5. Put 4 into a steamer on high heat for 25 minutes, then unmold. ## Provider Information provider : Non Profit Organization ""Kirishima Shokuiku Research Institute(=Kirishima Food Education Research Association)"" ![Image](Not found)" "# Karaimo Netabo ｜ Our Regional Cuisines **Cuisine Name**: Karaimo Netabo **Region**: Our Regional Cuisines ## Main Lore Areas All of Kagoshima Prifecture ## Main Ingredients Used Sweet potato, Rice cake, Kinako(=Roasted soybean flour) ## History, Origin, and Related Events ""Karaimo Netabo"" is a local dish made from sweet potatoes, a specialty of Kagoshima Prefecture that is well known throughout the country. ""Karaimo"" means sweet potato.Kagoshima Prefecture is the largest producer of sweet potatoes in Japan. Kagoshima Prefecture is blessed with a mild climate, but most of the land, with the exception of Mount Kirishima, is a Shirasu plateau, which is very well drained. Therefore, the cultivation of sweet potatoes took root in Kagoshima Prefecture, as they grow easily even in poor soil and are less susceptible to typhoon damage because they grow underground.There are various theories about the origin of sweet potatoes, but it is said that in 1698, Hisamoto Tanegashima, the lord of Tanegashima Island, sent an envoy to the Ryukyus to bring sweet potatoes back to Japan, and later, in 1705, Maeda Riemon, a sailor from Yamakawa, grew sweet potatoes in his fields and distributed them to his neighbors, gaining popularity and spreading throughout the Kagoshima area. It is said that the sweet potatoes were so popular that they spread throughout the whole area of Kagoshima. The sweet potatoes were also called ""filial piety potatoes"" because they could be harvested in large quantities and were ideal as food for the poor. Kurobuta pork, another local specialty, is also known for being raised on sweet potatoes, and sweet potato shochu, made from sweet potatoes, is a representative sake of Kagoshima Prefecture.Therefore, there are many local dishes made from sweet potatoes in Kagoshima Prefecture. One of them is ""Karaimo Netabo,"" a rice cake dish in which steamed sweet potatoes are mixed with freshly pounded rice cake. It is sometimes called ""karaimon neebo"". There are various theories as to the origin of the name ""Netabo,"" but some say it comes from ""kneaded botamochi"" or from ""kneading and pounding"" rice cakes. The other theory is that the name comes from the rice cakes that are made by kneading them. ## Opportunities and Times of Eating Habits It is customary to make and eat ""Karaimo Netabo"" when pounding rice cakes during the year-end and New Year's holidays. It is also eaten as a snack during other occasions besides New Year's. ## How to Eat If you want to eat it easily at home, place commercially available rice cakes on top of the sweet potatoes while steaming them, and when they are softened, mix them together. When the mixture is softened, mix them together. When the mixture is well blended, tear the pieces into bite-size pieces, put them in a mixture of Kinako(=Roasted soybean flour), sugar, and a pinch of salt, and sprinkle them over the mixture. The ratio of sweet potato to rice cake should be about 3：1. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, it is made at home and eaten at school lunches. It can also be purchased at grocery stores and souvenir stores. ## Ingredients - Sweet Potato: 600g - Rice cake: 200g - Kinako(=Roasted soybean flour): 50g - Sugar: 50g - Salt: a pinch ## Recipe 1. 1. Add steamed sweet potatoes to freshly made rice cakes, and pound and mix to mash. 2. 2. Tear 1 into large pieces and sprinkle all over in a mixture of Kinako(=Roasted soybean flour), sugar and a little salt. ## Provider Information provider : Non Profit Organization ""Kirishima Shokuiku Research Institute(=Kirishima Food Education Research Association)"" ![Image](Not found)" "# Karaimo Gohan(Sweet Potato Rice) ｜ Our Regional Cuisines **Cuisine Name**: Karaimo Gohan(Sweet Potato Rice) **Region**: Our Regional Cuisines ## Main Lore Areas All of Kagoshima Prefecture ## Main Ingredients Used Sweet potatoes, rice ## History, Origin, and Related Events ""Karaimo Gohan""(=Sweet Potato Rice) is a local dish using sweet potatoes, a specialty of Kagoshima Prefecture that is well known throughout the country. Kagoshima Prefecture is blessed with a mild climate, but most of the land, with the exception of Mt. Kirishima, is a Shirasu plateau, which is very well drained. Therefore, the cultivation of sweet potatoes, which grows easily even in poor soil and is less susceptible to typhoon damage because it grows underground, has taken strong root. Today, the country boasts the largest production of sweet potatoes in Japan.There are various theories about the origin of sweet potatoes, but it is said that in 1698, Hisamoto Tanegashima, the lord of Tanegashima Island, sent an envoy to the Ryukyus to bring sweet potatoes back to Japan. Later, in 1705, Maeda Riemon, a sailor on the Yamakawa River, grew sweet potatoes in his field and distributed them to his neighbors, gaining a good reputation,the sweet potatoes were so popular that they spread throughout Kagoshima. The sweet potatoes were also called ""filial piety potatoes"" because of their high yield and their suitability as food for the poor. Kurobuta (black pig), another local specialty, is raised by mixing sweet potatoes in its feed, and sweet potato shochu (distilled spirit made from sweet potatoes) is also a representative specialty of Kagoshima and the sweet potato is an important foodstuff that supports the food culture of Kagoshima Prefecture.Therefore, there are many local dishes made from sweet potatoes in Kagoshima Prefecture. One of them is ""Karaimo-gohan"" (sweet potato rice). Karaimo"" refers to sweet potatoes, and because it is easy to prepare, it is often served at dinner tables even today. The sweetness of the sweet potato and its crunchy texture go well with rice, and it is popular among men and women of all ages. ## Opportunities and Times of Eating Habits It is often made during the harvest season from September to November, when sweet potatoes are in abundant supply. ## How to Eat Cook cubed sweet potato and rice together and eat. If a little salt is added when cooking, the sweetness of the sweet potato will be enhanced. If you add a little glutinous rice or Uruchi rice, you can make it look like okowa and enjoy a different texture. You can sprinkle black sesame seeds on top. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, it is a taste of autumn and is made by every household and passed down from generation to generation. It is also included in school lunch menus and is popular among children. ## Ingredients - Rice: 2 cups - Sweet potato: 100 g - Water: 2 and 2／5 cups - Salt: 2／3 tsp. ## Recipe 1. 1. Wash rice 30 minutes before serving and drain. 2. 2. Peel and cut sweet potatoes into cubes, soak in water to remove scum. 3. 3. Add 2, salt and water to 1 and cook. ## Provider Information provider : “Kyoudo no Aji(=Local Tastes)” (Kagoshima Prefecture Dietary Life Improvement Promotion Member’s Liaison Council) ![Image](Not found)" "# Satsuma Sumoji ｜ Our Regional Cuisines **Cuisine Name**: Satsuma Sumoji **Region**: Our Regional Cuisines ## Main Lore Areas All areas of the Prefecture ## Main Ingredients Used Rice, dried shiitake mushrooms, dried kikurage mushrooms, dried daikon radishes, burdock roots, carrost, bamboo shoots, “satsuma-age” fried fish cakes, steamed “kamaboko” fish cakes, peas, local sake ## History, Origin, and Related Events In Kagoshima Prefecture, “chirashi-zushi” (scattered sushi) is called “sumoji”, a word which comes from the language of former court ladies. The sushi of Kagoshima Prefecture include “sake-zushi” and “satsuma sumoji”. While “sake-zushi” is a sumptuous dish made with ingredients from both the sea and the mountains which was mainly eaten by feudal lords and high-ranking warriors, “satsuma sumoji” is made using seasonal ingredients that could be found close at hand. As such, it was a popular sushi for the common people that was made without using expensive ingredients. However, because it is a dish used for celebratory occasions, it is colorfully prepared with about 10 different ingredients. Although it is a type of “chirashi-zushi” or “bara-zushi”, one of the characteristics of Kagoshima Prefecture’s “satsuma sumoji” is its use of local sake. This local sake is called “kurozake” or “akumochizake”. It is made by adding lye to the mash and squeezing it out during the brewing process. In Kagoshima Prefecture, it is used in place of mirin and also drunk as “otoso” New Year’s sake. The production of this local sake flourished because, in the past, Kagoshima Prefecture’s warm climate was unsuitable for the production of ordinary sake. Because it is made without being heated, it is rich in amino acids, organic acids, and minerals, none of which are destroyed during the brewing process. It is also said to bring out the flavor of food. “Sake-zushi” is fermented using this local sake, while “satsuma sumoji” is made by dipping your hands in the local sake and vigorously using them to mix the ingredients and the rice. ## Opportunities and Times of Eating Habits ""Satsuma sumoji"" has been eaten during spring celebrations since ancient times, and remains an indispensable dish for the celebrations that take place in early spring, such as the Dolls’ Festival, graduation and school entrance ceremonies. It is said that, in addition to ""satsuma sumoji"", all of these were celebrated with red and white mochi rice cakes and molded sweets. ## How to Eat Cut the seasonal ingredients, dried shiitake mushrooms, kikurage mushrooms, satsuma-age, and kamaboko fish cakes into small pieces and mix them with the vinegared rice, before sprinkling them with local sake. When serving in a bowl, arrange the egg strips, peas, red pickled ginger and sprouts in a colorful manner before splitting and sharing the dish. While the precise ingredients and seasonings used vary from household to household, the use of seasonal ingredients and the sprinkling of local sake are a common feature of this dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)To this day, satsuma sumoji is often prepared for spring celebrations such as the Dolls’ Festival. It is also included in school lunch menus. ## Ingredients - Rice: 280g - Water: 380cc - Grain vinegar: 45cc - Sugar (white sugar): 2 tbsp. - Salt: Just a little - Dried shiitake mushrooms (shredded): 8g - Dried kikurage mushrooms (shredded): 2g - [A] Sugar (white sugar): 1 tsp. - [A] Light soy sauce: 1 tbsp. - [A] Hon Mirin (sweet cooking rice wine): 1／2 tbsp. - Dried daikon radish strips (cut into 1cm cubes): 40g - Burdock roots (cut into small pieces): 50g - Carrots (cut into 1cm cubes): 100g - Bamboo shoots (boiled in water) (cut into 1cm cubes): 50g - Dash soup stock: appropriate quantity - [B] Sugar (white sugar): 1 tbsp. - [B] Light soy sauce: 1 tbsp. - “Satsuma-age” fried fish cakes (cut into 1cm cubes): 30g - steamed “kamaboko” fish cakes (cut into 1cm cubes): 50g - Eggs: 2 - Salt: Just a little - Sugar (white sugar): Just a little - Peas (cut into strips): 16g - Ginger pickled in sweet vinegar (shredded red ginger): Appropriate quantity - Local sake: 60cc - “Kinome” leaf buds: Appropriate quantity ## Recipe 1. 1. (Preparation): wash and rehydrate the dried shiitake and kikurage mushrooms, keeping the rehydration fluid for later use. Wash the dried daikon strips and rehydrate them in lukewarm water. Prepare the dashi soup stock (any kind of stock will do). Wash and drain the rice. Boil the green peas and cut them into strips. 2. 2. Cook the rice until it is firm, then take it out into a large container, sprinkle it with the vinegar, mix it in, and allow it to cool. 3. 3. Add a ladleful of rehydration fluid to the rehydrated shiitake and kikurage mushrooms and boil them. Add the A ingredients and cut the mushrooms into strips. 4. 4. Boil the burdock roots in a ladleful of soup stock and add the bamboo shoots, carrots, dried daikon radish strips and season lightly with the B ingredients. 5. 5. Quickly cook the satsuma-age and steamed kamaboko fish cakes with the local sake. 6. 6. Crack the eggs, add salt and sugar, and likely cook them to make 4cm egg strips. 7. 7. Mix the ingredients into the sushi rice, sprinkle with local sake, and mix well. 8. 8. Arrange into 6 bowls and garnish with egg strips, peas, red ginger and “kinome” leaf buds. 9. 9. Place in a steamer and steam for about 20 minutes. ## Provider Information provider : “Tsutaetai Gyojishoku” (Japanese Association for Dietetic Research and Education) ![Image](Not found)" "# Butajiru (Butajiru/Tonjiru) ｜ Our Regional Cuisines **Cuisine Name**: Butajiru (Butajiru/Tonjiru) **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Pork, daikon radish, carrot, taro, konjac, fried tofu, miso ## History, Origin, and Related Events Pork is one of the specialties of Kagoshima Prefecture. It has the largest number of pigs raised in Japan, and ""Kagoshima Kurobuta"" is well-known as a pork brand throughout the country. It was taboo to eat animals during the Edo period due to the influence of Buddhism, which discouraged killing, but it is said that pork, wild boar, and deer were eaten often in the ""Satsuma Domain"". A native breed called ""Shimabuta"" was also bred in the Amami region. It is thought that foreign culture was able to permeate and influence the ""Satsuma domain"" due to the fact that the Ryukyu Islands, which were was far away from Edo and a territory of the ""Satsuma domain"", were involved in international trade. ""Kurobuta"" is also said to have been brought to the Ryukyu Islands by ""Shimazu Iehisa"", a famous Satsuma military commander during the Edo period. Later on, during the Meiji period, they were further improved by cross-breeding with the British Berkshire breed. There was a time when the fast growing ""Shirobuta"" were bred more and ""Kurobuta"" were bred less, but through the promotion of the tender and flavorful ""Kurobuta"", it became established as the ""Kagoshima Kurobuta"" brand of today. The mild climate of Kagoshima Prefecture also enables an abundant cultivation of barley miso. Barley miso from Kagoshima Prefecture is made using more koji and less salt to result in a sweeter flavor. Thus, Kagoshima Prefecture features many dishes that use pork and miso, such as ""Tonkotsu"" and ""Buta Miso."" ""Butajiru"" is another a typical example. ## Opportunities and Times of Eating Habits It is eaten throughout the year, but it is cooked more often in the winter as a warming dish. ## How to Eat In addition to pork, ingredients such as daikon radish, carrot, and taro are cut into bite-size pieces and simmered in dashi broth. Once the ingredients are soft and cooked through, miso is added, then it is divided into bowls and eaten with finely chopped green onions and julienned ginger. Aside from the pork, any leftover vegetables can be used as the ingredients. It varies depending on the household. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is simple to prepare, so it is still frequently made at home today. It is a miso soup that is beloved around the country, not only in Kagoshima Prefecture. It is often included in school lunches for its good nutritional balance. It can also be made in large quantities and served to attendees at large events and functions. ## Ingredients - Thinly sliced pork: 80g - Daikon radish: 100g - Carrot: 50g - Taro: 100g - Konjac: 50g - Thick-fried tofu: 50g - [Condiments] Spring onion, ginger: appropriate quantity - [Broth] Dried sardine: 20g - [Broth] Water: 3 cups - [Broth] Barley miso: 50g - Oil: as needed ## Recipe 1. 1. Put the dried sardines in the water for 30 minutes, then bring to a boil and remove the sardines after boiling for 3 minutes (sardine dashi broth). 2. 2. Cut the ingredients into bite-size pieces, heat oil in a pot, stir-fry the pork, then add all ingredients other than the spring onion and ginger. Once the ingredients are coated in oil, add the sardine dashi broth from step 1 and simmer while removing the scum. When the ingredients become soft, dissolve the miso and add it into the pot. 3. 3. Serve in bowls with finely chopped spring onions and julienned ginger on top. ## Provider Information provider : ""NPO Kirishima Shokuiku Research Institute"" ![Image](Not found)" "# Hechima Jiru (Luffa Soup) ｜ Our Regional Cuisines **Cuisine Name**: Hechima Jiru (Luffa Soup) **Region**: Our Regional Cuisines ## Main Lore Areas All areas in the prefecture ## Main Ingredients Used hechima (luffa), somen noodles, barley miso, soup stock ## History, Origin, and Related Events ""Hechima Jiru"" is a local dish from Kagoshima Prefecture. It consists of miso soup with luffa served in a bowl of somen noodles. While people in other regions use luffa as a scrubbing brush or lotion, Kagoshima locals have been eating it for a long time. In fact, the 1802 encyclopedia ""Shaping Illustrations"" compiled by Shigehisa Shimazu describes luffa cuisine. Luffa belongs to the Cucurbits family and is native to tropical Asia. It thrives in hot and humid weather, which is why it is mostly grown in Okinawa Prefecture and southern Kyushu in Japan. Its high fiber content earned it the nickname “ito-uri” (sponge gourd) and later it was abbreviated to “to-uri”. And since “to” is in between “he” and “chi” in the Iroha order (traditional order of the Japanese syllabary), it came to be called “hechima” (meaning between the “he” and “chi”). For food, a variety with less developed fibers is grown. The fruits are harvested when they are young, less than 20 cm in length, to prevent the fibers from becoming tough. Kagoshima locals serve luffa dishes in the summertime. The most popular dish is luffa soup, but luffa is also used in other dishes such as stir-fries. ## Opportunities and Times of Eating Habits Luffa is a vegetable that is mainly distributed during the summer season, from July to September. It is very popular in Kagoshima Prefecture and is often served on summer tables. Luffa soup is an essential part of the Bon Festival vegetarian dishes. ## How to Eat Dissolve miso in broth, add luffas cut into bite-size pieces, and simmer until they are tender. Pour the luffa miso soup into a bowl of boiled somen noodles, and garnish with slices of Japanese ginger and other condiments as desired. The thick texture and natural sweetness of the luffa combined with the sweetness of the barley miso makes this dish easy to eat even during the summer heat when you may not have much of an appetite. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the past, luffa dishes were used to be made at home in the summer, but nowadays, the opportunities to make it at home are decreasing. In some areas, it is served as a school lunch menu or taught in cooking classes to preserve the tradition of luffa cooking. ## Ingredients - Medium luffa: 1 - Somen noodles: 1 or 2 bunches - Niboshi (dried sardines): 30g - Barley miso: 60g - water: 800cc - Japanese ginger: Appropriate quantity ## Recipe 1. 1. Add dried sardines to water and heat for about 30 minutes, then bring to a boil and simmer for about 3 minutes to dissolve miso (you can take out the sardines or leave them as they are). 2. 2. Peel and cut luffa into large bite-size pieces, add to miso soup, and simmer until the it becomes soft. 3. 3. Boil somen noodles, place them in a soup bowl, pour miso soup with luffa on top, and garnish with slices of Japanese ginger, if desired. ## Provider Information provider : ""NPO Kirishima Nutrition Education Research Association"" ![Image](Not found)" "# Papaya Pickles ｜ Our Regional Cuisines **Cuisine Name**: Papaya Pickles **Region**: Our Regional Cuisines ## Main Lore Areas Amami Region ## Main Ingredients Used papaya ## History, Origin, and Related Events “Papaya Pickles” are made by pickling young papaya fruit in salt, followed by additional pickling in miso paste or soy sauce, and are popular as a type of pickled vegetable that can be made easily at home. These pickles are eaten in Okinawa Prefecture as well as the Amami Region. In additional to being a condiment which always accompanies the dish “chicken rice” known nationwide, the dish is highly versatile and can be served as an accompaniment for tea.Papayas are relatively new to the Amami region, and it is said that they were introduced from Okinawa after the Second World War when the Amami archipelago was under the administration of the United States.The climate of the Amami region, which is warm throughout the year, is well-suited for papaya cultivation, and because of the fruit’s strong ability to propagate and ease of cultivation, it spread rapidly and played a role in supporting the region during the period of post-war food shortages. It was against this background that the people of the Amami Region devised many delicious ways to eat papayas, and it is thought that this how “Papaya Pickles” appeared. In both the Amami Region and in Okinawa Prefecture, ripe papayas with yellow skin are often eaten as a fruit, but more often than not, the still-green colored unripe fruit is used as a vegetable. ## Opportunities and Times of Eating Habits Papayas can be found in the market from summer to autumn, so papaya dishes are often made during this time, however, “Papaya Pickles” being a preserved food, can be enjoyed for a little while longer. ## How to Eat Cut an unripe green papaya in half lengthwise, remove the skin and seeds and cover with salt, and start the initial pickling for 2 to 3 days under a heavy stone weight. Remove from the pickling broth and remove the moisture, alternate the papaya with a combination of miso paste and sugar and weigh down again with a heavy stone again. The pickles can be eaten after letting rest for about 10 days. In addition to pickling in miso paste, pickles made in soy sauce and sake lees is also well loved.The pickles can of course be enjoyed sliced thinly as an accompaniment for rice but can also be served with rice in hot tea broth, or as a filling for rice balls. It also goes well eaten with sake. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, there are many households that make their own homemade “Papaya Pickles”. The saltiness and flavor of the pickles vary by the household. The pickles are also sold at supermarkets, grocery stores and souvenir shops, so they can be purchases easily. They also accompany “chicken rice” in school lunches and appear in other dishes that have been adapted to include “papaya pickles”. ## Ingredients - （For Initial Pickling）Green Papayas: 3 kg - （For Initial Pickling）Salt: 150 g - (For Pickling in Miso Paste Pickling Mixture）Papayas from Initial Pickling: 3 kg - Miso Paste: 1 kg - Sugar: 50 g ## Recipe 1. 1. [Initial Pickling 1] Cut the papayas in half lengthwise and remove the skin and seeds. 2. 2. [Initial Pickling 2] Place 1 into a pickling container, press down with a heavy stone weight while, sprinkling with salt. 3. 3. [Initial Pickling 3] After 2 to 3 days, remove the papayas from [Initial Pickling 2] and dry in the sun for one day to remove moisture. 4. 4. [Pickling in Miso Paste 1] Combine the miso paste with the sugar well. 5. 5. [Pickling in Miso Paste 2] Alternate the papayas with the pickling paste from [Pickling in Miso Paste 1] in the pickling container. 6. 6. [Pickling in Miso Paste 3] The pickles can be eaten in about 10 days. ## Provider Information provider : “Amami Food and Culture” by Hiromi Hisadome and “Traditional Amami Cuisine” by Kazuko Izumi. ![Image](Not found)" "# Sangon ｜ Our Regional Cuisines **Cuisine Name**: Sangon **Region**: Our Regional Cuisines ## Main Lore Areas Amami Area ## Main Ingredients Used (1st course) rice cake, shiitake mushroom, fish cake (kamaboko), and egg(2nd course) white fish sashimi(3rd course) chicken (or pork), daikon radish, and carrot ## History, Origin, and Related Events When you think of Japanese New Year’s dishes, osechi or zoni may come to mind but in the Amami island region, “sangon” is eaten instead. The name comes from the three dishes that are served: a rice cake soup served in a lacquered red bowl, sashimi, and chicken or pork soup served in a black bowl.The red bowl, sashimi, and black bowl are eaten in this order, and a cup of shochu is passed around all family members to sip in between each meal. Saigo Takamori, a samurai, fled to Amami Oshima after gaining the attention of the shogunate during the Great Ansei Incident. During his stay, he married Aikana, the daughter of the most prominent family in Oshima and celebrated with “sangon”.Originally, “sangon” was a type of Japanese cuisine invented during the Muromachi period and became more refined during the Edo period. However, today it is only served at special occasions such as weddings and funerals, and is not well known among the younger generation. Despite this, eating sangon is an event deeply rooted in New Year’s tradition in the Amami islands. ## Opportunities and Times of Eating Habits Many families have “sangon” on New Year’s Day. It is also eaten at weddings, school entrance celebrations, graduation ceremonies, and many other celebratory occasions. ## How to Eat On New Year’s morning, the head of the household calls out “Oshoro!” which roughly means “Let’s offer a drink”, thus beginning the ritual of sangon. The first course is served in a red bowl. It consists of a soup with rice cakes, fish cake, fish, shrimp, and other seafood. The second course is a bowl of white fish sashimi, yet some houses serve sashimi of octopus instead. The final course is the third course, which is a soup of chicken or pork served in a black bowl. Shochu is drunk in between each course.During sangon, some families also eat “shumuri” which is a dish made of salt, squid, kelp, along with dried fish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although the custom of “sangon” is still alive, today’s busy world has had some families gradually stop making it. University professors and other intellectuals have started promoting the tradition of sangon and other aspects of Amami’s local food culture. ## Ingredients - [First Course]Rice cakes: 4 - [First Course]Fish: 4 pieces - [First Course]Ffish cakes (kamaboko): 4 pieces - [First Course]Eggs: 2 - [First Course]Dried shiitake mushrooms: 4 - [First Course]Prawns: 4 - [First Course]green onions: proper quantity - [First Course]Kombu (kelp): 1 sheet - [First Course]Bonito flakes: 30 g - [First Course]Dashi soup stock (mixed with shiitake mushroom stock): 800cc - [First Course]Salt: 1tps - [First Course]Light soy sauce: 1／2tps - [First Course]Sake or Mirin: 1tps - [Second Course]white fish (for sashimi): 4 slices - [Second Course]salt: add to taste - [Second Course]Ginger: 8 thin slices - [Second Course]Vinegar: add to taste - [Second Course]Soy sauce: add to taste - [Third Course]Chicken (preferably hen): 1 - [Third Course]Radish: 400 g - [Third Course]Carrots: 150 g - [Third Course]Green onion: 1 - [Third Course]Salt: 1／2tps - [Third Course]Dark soy sauce: 1tps ## Recipe 1. 1. [First Course] Soak the dried shiitake mushrooms in enough water to cover them. Remove any dirt from the bottom of the shiitake and cut slits into the shape of a cross. 2. 2. Cut the sheet of kombu into fourths. Then pour 800cc of water into a pot, then add the cut kombu into the pot. When it rehydrates, turn on the heat and then remove the kombu just before the water comes to a boil. Add the bonito flakes into the pot and bring to a boil, then turn off the heat again. Gently strain and then add the shiitake mushroom stock to the 800cc of water. Add shiitake mushrooms and bring them to a boil, then season with 1 teaspoon of salt, light soy sauce, and mirin. 3. 3. Lightly salt the fish and grill it. 4. 4. Gut the prawns with a bamboo skewer and quickly boil them in a slightly salted boiling water. 5. 5. Cut the eggs in half or into a flower shape after boiling. Make four pieces. 6. 6. Boil the rice cakes. 7. 7. Cut the fish cake or kamaboko. 8. 8. Cut green onions into small pieces or tie them into a knot and boil. 9. 9. Add dashi (bonito stock) to the pot of shiitake broth. Next, add the prawns simmer them for a while. Before that, put in the fish cake to warm it up. 10. 10. Spread the kombu onto the bowl. Add the shiitake mushrooms, fish, fish cake, prawns, eggs, and rice cakes, then gently pour in the hot broth. Finish by garnishing with green onion. 11. 11. [Second Course]Lightly salt the fresh fish for sashimi. 12. 12. Cut the fish for the sashimi. 13. 13. Arrange two slices of sashimi on a plate and top with a thin slice of ginger. Pour vinegar and soy sauce over the slices and serve. 14. 14. [Third Course]Cut the chicken into fourths, heat the water and simmer for one hour while carefully removing the foam from the chicken broth. 15. 15. Dice the daikon radish and carrot into bite-sized pieces. Remove the ends. 16. 16. Cut green onion into small pieces. 17. 17. Put 1,000 cc of chicken broth into a pot, then add the chicken, daikon radish, and carrots. Simmer. 18. 18. When the daikon radish and carrot become soft, season. 19. 19. Add salt, dark soy sauce, and sake or mirin to taste. ## Provider Information provider : NPO Amami Shokuiku Shoku Bunka Project ![Image](Not found)" "# Aburazomen ｜ Our Regional Cuisines **Cuisine Name**: Aburazomen **Region**: Our Regional Cuisines ## Main Lore Areas Amami region ## Main Ingredients Used Pork, somen noodles, chives, dried sardines, dashi stock ## History, Origin, and Related Events “Aburazomen” is a local dish of stir-fried pork, vegetables, and somen noodles. It is similar to “Okinawa’s somen chanpuru”, but “the Amami region's aburasomen” is characterized by the addition of dashi stock when stir-frying. The somen is integrated into the stir-frying oil and soup stock as they emulsify, so this dish goes down very smoothly.There are various theories as to why somen took root in the Amami region, which does not grow wheat or produce somen noodles. There is a theory that it was brought from Satsuma during the rule of the Satsuma domain and became popular in the Amami region because it is a dried noodle that can be preserved, but this is not certain. Since the Meiji era, “aburazomen” has spread to ordinary households and is now a popular local dish even with tourists from outside the prefecture. ## Opportunities and Times of Eating Habits It was often made for celebrations, rice planting, rice harvesting, and other occasions when many people gathered together. In particular, it’s an indispensable dish during the “Hachigatsu Odori” that is performed in some areas of Kagoshima Prefecture. Hachigatsu Odori has more than dozens of songs depending on the village, and by singing and dancing to these songs, we pray to the gods for a good harvest and thank them. Since many people gather at this time, “aburazomen” is served on a large plate and everyone eats it together. ## How to Eat After sautéing the thinly sliced pork in oil, add dried sardines and boiled somen noodles, and pour the dashi stock over it. After the oil and soup stock have emulsified, finish by adding chives and seasoning it with soy sauce and other seasonings before eating. It’s just right when there’s a little extra dashi stock. The amount of dashi stock used differs depending on the region, household, and store. Some use chicken stock similar to that used for “chicken and rice soup,” while others use fish stock. Also, some places use less soup while others such as nyumen use more. As for ingredients, in addition to chives, familiar vegetables are sometimes added as well. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Because it’s so easy to make, it’s still eaten in many homes today. In addition, many restaurants serve “aburazomen,” a local dish representative of the Amami region. It’s strongly rooted in the region. ## Ingredients - Salted pork (or pork thigh): 120g - Somen noodles: 180g - Chives: 180g - Dried sardines: 12g - Salad oil: 2 tbsp - Dashi stock: 2 cups - Soy sauce: 1 1／2 tbsp - Salt and pepper: a little - Sesame oil: 1／2 tsp ## Recipe 1. 1. (How to make the salted pork) Rub salt all over the surface of a lump of pork loin (300g). Place in a plastic bag and store in the refrigerator (it can be stored for about a week). 2. 2. Rinse the pork with boiling water three times to remove excess salt. 3. 3. Cut the pork into thin slices. 4. 4. Boil the somen noodles until slightly firm, then drain them in a colander. 5. 5. Cut the chives into 2cm pieces. 6. 6. Heat the oil in a wok and stir-fry the pork. 7. 7. Add the dried sardines and boiled somen noodles to the wok and stir-fry them all together. 8. 8. Add dashi broth to the wok. 9. 9. Add soy sauce to the wok. 10. 10. Season with salt and pepper, add the cut chives and mix everything well. Finally, add sesame oil. ## Provider Information provider : “Local Tastes” (Kagoshima Prefecture Dietary Life Improvement Promotion Member’s Liaison Council) ![Image](Not found)" "# Fukuregashi ｜ Our Regional Cuisines **Cuisine Name**: Fukuregashi **Region**: Our Regional Cuisines ## Main Lore Areas Entire Prefecture ## Main Ingredients Used Wheat flour, baking soda, brown sugar, egg, vinegar, honey ## History, Origin, and Related Events “Fukuregashi” is a local sweet made by steaming a mixture of wheat flour, baking soda, brown sugar, and other ingredients. Because baking soda is used to make it plump, it is also referred to as “soda candy,” “fukurakan,” and “fukurekan.”It’s said that brown sugar strongly established itself as a sweetener in Kagoshima in the Edo period. It’s believed that the Satsuma domain, rulers of the Ryukyu Kingdom at the time, monopolized the growth of sugarcane and production of brown sugar in the Ryukyu and Amami regions, turning it into a tremendously profitable commodity. Land taxes at the time were paid with the uniquely valuable brown sugar rather than rice, and its monopolization allowed finances to recover quickly. On the other hand, because the islanders had little choice but to prioritize brown sugar production, the regular daily production of food became unsustainable and a critical situation arose called the “brown sugar hell.” Thanks to this history, brown sugar became popular throughout Kagoshima, and various local dishes utilizing brown sugar were born along with that popularization. Among those sweets, “getanha” is another local Kagoshima dish that uses brown sugar. ## Opportunities and Times of Eating Habits In the past, it was eaten at festivals to pray for good harvests, and was also served alongside tea during farm work. Today it can be enjoyed any time of year, and is popular with men and women alike. ## How to Eat Add a beaten egg, powdered brown sugar, honey, vinegar, and water to the mixture of flour and baking soda and mix it all together. Pour the batter into a small colander and steam for around 40 minutes. In some areas, kneaded yomogi or kabocha squash are mixed into the dough, or shell ginger leaves are lined up and steamed to add the aroma of the leaves. Different arrangements are preferred depending on the home, region or shop. When warm, fukuregashi has a fluffy texture, and when it’s cooled it has a chewy texture. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Fukuregashi is still being made in homes today, and can also be bought in grocery stores, such as supermarkets and roadside stations. It has attracted attention in recent years as a local confectionery, leading to the opening of specialty stores. ## Ingredients - Wheat flour: 120g - Baking soda: 1 tsp - Powdered Brown Sugar: 140g - Egg: 1 - Vinegar: 1tsp - Honey: .5 tbsp - Water: 80cc ## Recipe 1. 1. Combine and mix the wheat flour and baking soda. 2. 2. Beat the egg in a bowl, then add the brown sugar, vinegar, honey, and water and mix well. 3. 3. Combine 1 and 2 in several batches and mix thoroughly until no lumps remain. 4. 4. Line a colander with a bleached cloth, pour in the mixture from 3, then steam for 40 minutes in a hot steamer. Make sure to wrap a cloth around the steamer lid to avoid water dripping onto the dough. 5. 5. Check to see if 4 is done by poking the center with a bamboo skewer. If the dough doesn’t stick,, it’s finished. ## Provider Information provider : Kirishima Food Education Study Group NPO ![Image](Not found)" "# Butahone yasai(Pork bone with vegetable) ｜ Our Regional Cuisines **Cuisine Name**: Butahone yasai(Pork bone with vegetable) **Region**: Our Regional Cuisines ## Main Lore Areas Amami area ## Main Ingredients Used Pork, Tsuwabuki, kelp, radish, carrot, koshaman ## History, Origin, and Related Events Pork bone vegetables"" is a dish made by stewing large pieces of pork, tsuwabuki (a type of Japanese radish), kombu (kelp), daikon (Japanese radish), carrots, and koshaman (a native taro) in a large pot. It is also known as ""uan finayasse"". Uan"" means pig, ""finé"" means bones, and ""yasse"" means vegetables. In the Amami area, black-haired island pigs have been raised since ancient times. In the past, each family raised one of the island pigs, which were eaten as a valuable source of protein.In order not to waste all the parts, all were made into dishes such as ""pork bone vegetables,"" a New Year's Eve dish, as well as ""pork miso,"" which can be preserved, salted, stir-fried or grilled, and so on. Island pigs are extremely tasty, but because they take a long time to grow, the number of pigs raised has gradually decreased and they are rarely seen anymore. Today, salted pork with bones for ""pork bone vegetables"" can be found in supermarkets and butcher stores at the end of the year. ## Opportunities and Times of Eating Habits It is a custom in the Amami region to eat ""pork bone vegetables"" on New Year's Eve, and to welcome the New Year with a unique custom of ""sangon"" on the following day, January 1. ## How to Eat Remove the scum from the tsuwabuki thoroughly. Salt the pork bones, and on the day of making ""pork bone vegetables,"" after removing the salt, place them in a pot and lightly grill them to brown. Add enough water to cover the meat and simmer until tender, then add vegetables cut into bite-size pieces, soy sauce and other seasonings. When all the flavors have been absorbed, place in a large bowl and serve. The seasoning varies from household to household; some use a strong soy sauce flavor, others a simple salt flavor, and still others add brown sugar for a sweeter taste. The island vegetables used also vary from household to household. ## Efforts for Preservation and Succession (Overview of the people who have passed on the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)The custom of making and eating ""pork belly vegetables"" on New Year's Eve has been handed down from generation to generation. However, some of the younger generations have stopped making it, and NPOs on the island are making efforts to pass on the taste by holding classes on making ""pork bone vegetables"" and other activities. ## Ingredients - Kurobuta Tonkotsu: 8 pieces - Tsubabuki (Tsubasha): 300g - Dried Kiriboshi Daikon: 200g - Niboshi (dried sardines): 30g - Soy sauce: 3 tbsp. - Island Pollock: 30g - salt: As needed - Mirin (sweet cooking sake): 2 tbsp. ## Recipe 1. 1. Wash the pork bones in two or three batches in lukewarm water. 2. 2. Boil pork bones in a pot with just enough water to soak them. When it boils, scum will come out, so boil them once and wash them clean. The pot also has scum on it, so wash it well. 3. 3. Add some lightly salted pork bones to the cleaned ones. Boil again for about 1 hour. 4. 4. In a separate pot, take some of the boiled water from the pork, add island pomelo, soy sauce, salt, and mirin, and boil the pork bones. 5. 5. Make the broth with more dried sardines. 6. 6. Boil the boiled tsuwabuki and the rehydrated kiriboshi-daikon in a separate pot with the broth from the dried fish. ## Provider Information provider : NPO Amami Nutrition Education and Food Culture Project ![Image](Not found)" "# Mizuika no madajiru ｜ Our Regional Cuisines **Cuisine Name**: Mizuika no madajiru **Region**: Our Regional Cuisines ## Main Lore Areas Amami area ## Main Ingredients Used Mizuika (Japanese common squid), squid ink bag (mada), miso, dried bonito flakes ## History, Origin, and Related Events The giant cuttlefish is another name for the bluefin squid, which is a relatively large squid with a body length of 40 centimeters. Because of its translucent appearance, it is often called ""mizu-ika"" in Kagoshima Prefecture. The Nansei Islands, to which the southern part of the Kagoshima mainland and the Amami Islands belong, are the main fishing grounds in Japan. Eging is a typical squid fishing technique, coined by combining the English progressive form of ""ing"" with ""egi,"" and is said to have originated on Amami Oshima Island. It is said that the method was introduced to the Satsuma clan via Tanegashima Island in the mid-Edo period (1603-1868), indicating that squid fishing has been popular in the Amami area since ancient times. Even today, squid fishing is possible throughout the year, and anglers come from outside the prefecture to fish for squid.A typical Amami local dish using squid is ""mada-jiru"" (squid soup). Mada"" means ""ink bag,"" and it has long been believed to lower blood pressure and nervousness in the Amami region, and many people used to buy it as a medicine.Drinking miso soup with squid meat and sumi ink is unique to the Amami region, and ""mada soup with squid"" is popular among many people because of its mild sweetness and richness. ## Opportunities and Times of Eating Habits Mizuika can be caught throughout the year, so it is eaten regardless of the season. ## How to Eat After making soup stock with bonito flakes, add pork tripe and dissolve miso. Cut the pre-processed squid into bite-size pieces and add them to the broth. Finally, squeeze out the squid ink from the ink bag and add it to the soup. Serve in a bowl, sprinkled with leafy greens such as pandanas. Since squid ink contains a little salt, it is best to use a thinner amount of miso. Also, squid meat becomes tough and tastes bad if it is overcooked, so it is important to make and eat it quickly. The flavor of the soup and the ingredients used vary from household to household. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being made at home, the soup is also served at school lunches to promote food education and food culture, and there are opportunities to learn how to make the soup at cooking workshops. It is also served to visitors at local events. ## Ingredients - Pork tripe (block): 100g - Squid: 200g - Squid ink bag (mada): a little - Miso paste: 40g - dried bonito flakes: 1 cup - Handama (Suizenji greens, Kintoki greens): a little - Water: 800cc ## Recipe 1. 1. Make soup stock with bonito flakes. 2. 2. Put the three pieces of meat in 1 and scoop out the scum. 3. 3. Dissolve in miso. 4. 4. Cut the mizu-ika into pieces and add. Reduce the heat to low so that the flesh does not become tough. 5. 5. Put in the mada over low heat. 6. 6. Tear off half of the pike and put it in, and turn off the heat. 7. 7. Serve in a bowl and garnish with the rest of the handama. ## Provider Information provider : Recipe provided by : ""Food and Culture of Amami"" (written by Hiromi Kuru), ""Traditional Cuisine of Amami"" (written by Kazuko Izumi) ![Image](Not found)" "# Miki ｜ Our Regional Cuisines **Cuisine Name**: Miki **Region**: Our Regional Cuisines ## Main Lore Areas Amami area ## Main Ingredients Used Rice flour, white sugar, sweet potatoes, water ## History, Origin, and Related Events Miki"" is a lactic acid fermented beverage made from rice, sweet potatoes and sugar, and is drunk in Okinawa Prefecture as well as in the Amami area. In Okinawa Prefecture, barley is used instead of sweet potatoes.The word ""miki"" is written ""kamishu,"" and is said to have its origins in a mouthful of sake that was offered to the gods during festivals. Kuchibi-zake was made by mixing two or three bites of rice in the mouth of a young woman. There is a description of miki in a book titled ""Minamishima Zogawa"" written by Nagoya Sagenta, a samurai of the Satsuma clan at the end of the Edo period, which suggests that miki was already being made and drunk at that time. The book also mentions the method of making ""miki"" today, which involves boiling rice and grating sweet potatoes. ## Opportunities and Times of Eating Habits In ancient times, miki was made on fertility festivals and other occasions to pray for a bountiful harvest, and was offered to the gods. In recent years, the number of stores specializing in making miki has increased, and it is now consumed throughout the year. Miki is especially popular in summer, when people's appetites wane, and as a nutritional supplement when people catch a cold. ## How to Eat Put rice flour in a large pot of hot water, add sugar, and stir while heating. Take the juice from the grated sweet potato and put it in the pot when the temperature drops to about 30°C. Put the lid on the pot and leave it in a cool, dark place. After a few days, when it has fermented, refrigerate it and pour it into a glass.It tastes like sweet porridge or amazake. It is very sweet when it is freshly made, but as the days go by, the sourness increases. In the Amami area, the sour taste of ""Miki"" tends to be preferred.It is tasty when drunk as it is, but there are many ways to drink and eat it, such as mixing it with fruit juice or sake, or adding fruit to make it dessert-like.As a drink that contains a lot of plant-based lactic acid bacteria, it has been attracting attention in recent years as people become more health-conscious. ## Efforts for Preservation and Succession (Overview of those who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In the past, ""miki"" was made at home by every household, but nowadays there are more and more stores specializing in miki and commercial products are available at supermarkets, etc., so the number of people making miki at home is decreasing. However, because it is easy to drink, it is popular among men and women of all ages, and is still an indispensable drink for Amami families. ## Ingredients - Rice flour: 500g - Water: 1.4L - sweet potato(as light in color as possible): 100g - white sugar: 100g ## Recipe 1. 1. Bring a large pot of water to a boil and gradually add the rice flour to it, stirring well. When the rice flour is dissolved, add the sugar and stir while heating for 15 to 20 minutes. 2. 2. Grate the sweet potatoes and reserve the juice. 3. 3. Cool the pot from step 1 to about 30°C and stir in the squeezed sweet potato juice. 4. 4. Put the mixture into a jar or pack, cover with a lid, and place in a cool, dark place. Leave overnight in summer and 2-3 nights in winter. Stir with a wooden spoon. ## Provider Information provider : Food and Culture of Amami"" by Hiromi Kuru ![Image](Not found)" "# Buri daikon(Japanese amberjack with daikon radish) ｜ Our Regional Cuisines **Cuisine Name**: Buri daikon(Japanese amberjack with daikon radish) **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Daikon radish, yellowtail ## History, Origin, and Related Events Buri daikon,"" made with yellowtail and daikon (Japanese radish), a specialty of Kagoshima Prefecture, is a popular winter dish. It is a classic winter dish that combines the delicious taste of yellowtail and the sweetness of daikon.Kagoshima Prefecture, which has many inner bays where yellowtail fry (mojako) can be caught, boasts the nation's largest production of cultured yellowtail. Nagashima Town, which boasts the largest production of cultured yellowtail in Japan, has established strict management standards for its cultured yellowtail, which it names ""Yellowtail King,"" and exports it both domestically and internationally. Tarumizu City, Kanoya City, and Minamiosumi-cho are also active in yellowtail farming, and in the 1950s, Tarumizu City was one of the first in the prefecture to start such a business, and the yellowtail raised by the local Ushine Fishing Cooperative Association is branded as ""Buri Osho.Buri daikon"" is often made at home with ordinary daikon radish, but using Sakurajima daikon, a local specialty of the prefecture, makes it even more delicious. Sakurajima daikon has a sweet taste, and its meat is very dense and soft, making it suitable for stewing. It is used in a wide variety of dishes such as ""buri daikon,"" ""oden,"" ""furofuki daikon,"" and ""dengaku,"" as well as in salads and pickles. ## Opportunities and Times of Eating Habits Farmed yellowtail is available throughout the year, but wild yellowtail is in season in winter. In the past, yellowtail was popularly known as ""kanburi"" (cold yellowtail) and was used as an ingredient in New Year's dishes as a good luck charm because it was a fish for success in life.Sakurajima daikon (radish) is harvested and distributed in the market from the end of December to February, and ""buri daikon"" made with Sakurajima daikon during this season is exceptional. ## How to Eat Cut the daikon into round slices, beveling and cutting with a hidden knife so that the daikon can soak up the flavor. Dip yellowtail in boiling water and remove blood. Put sake, ginger, yellowtail and daikon in a pot and simmer. Serve with shredded ginger. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)It is still made at home in winter. At winter events, they try to promote the deliciousness of ""Buri Daikon"" made with local yellowtail and Sakurajima Daikon.Since Sakurajima daikon is very large, cut daikon is often sold for easy use at home. ## Ingredients - Yellowtail fillet: 50g x 4 slices - Yellowtail fillet: 200g - Daikon radish: 500g - ginger: 50g - Sake: 50cc - A] Dark soy sauce: 2 to 3 tbsp. - A] Light soy sauce: 2 tbsp. - A] Hon mirin (Japanese sweet cooking rice wine): 4 to 5 tbsp. - A] Sugar: To taste ## Recipe 1. 1. Cut radish into 3cm-thick slices, bevel, make shallow crosswise slits on one side, and pre-boil. Cut half of the ginger into thin slices and shred the rest. 2. 2. Wash yellowtail in cold water, dip in boiling water to remove blood and slime. 3. 3. Put radish, yellowtail, sake, and thinly sliced ginger in a pan, add water to a simmer over high heat, bring to a boil, reduce heat to medium, and simmer for 15 minutes while removing scum. 4. 4. Add seasoning A and simmer over low heat until the flavor is absorbed. Add sugar to taste if you prefer a sweeter taste. If you leave it overnight, the daikon will soak up the cooking liquid and become even tastier. 5. 5. Serve in bowls and garnish with shredded ginger. ## Provider Information provider : NPO Kirishima Food and Nutrition Research Association ![Image](Not found)" "# Satsuma Jiru ｜ Our Regional Cuisines **Cuisine Name**: Satsuma Jiru **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Chicken, dried shiitake mushrooms, konjac, burdock, carrots, radishes, taro, miso, green onions ## History, Origin, and Related Events “Satsuma Jiru"" is a miso soup with a lot of ingredients including chicken. “Satsuma” is present-day Kagoshima Prefecture. According to the ""Satsuma Kyudenshu"" (the old biography of Kagoshima), the tradition of eating chicken by boiling it is said to have existed since old times. In Kagoshima Prefecture, since the Edo period (1603 - 1867), samurai of the Satsuma used to hold cockfighting competitions in order to raise their morale. They wrung the neck of the defeated chicken and cooked it with vegetables, which is said to be the beginning of “Satsuma Jiru”. Even after cockfighting was banned, people let chickens range free in every household, and the chickens were cooked and eaten when guests were present or for celebrations. Kagoshima Prefecture has been breeding chickens to this day. Satsuma Wakashamo, Satsuma Jidori and Kuro Satsuma-dori, which are representative of the prefecture, are branded as ""Kagoshima Jidori (local chicken)"". It is a breed of Satsuma-dori, and popular as a brand name chicken for its elasticity, sweetness, and color. Satsuma-dori were raised for cockfighting during the Edo period, but nowadays they are raised only for ornamental purposes. Because of this, various chicken dishes such as “chicken sashimi”, “chicken rice”, “stewed dishes”, and “yakitori” (grilled chicken) are popular in Kagoshima Prefecture as well as “Satsuma Jiru”. ## Opportunities and Times of Eating Habits In ancient times, chicken stew was often made on special occasions such as celebrations. Today, there is no specific time of year, but it is often eaten in the cold winter months because of its rich ingredients and warming taste. ## How to Eat Saute ingredients such as chicken, shiitake mushrooms, konnyaku, gobo (burdock root), and daikon radish, then add broth and seasonings to taste. You can also add condiments such as green onions and ginger to taste. The chicken broth will soak into the miso soup, giving the dish a rich and nourishing flavor. Seasoning and ingredients other than chicken vary depending on the season and the household. ## Efforts for Preservation and Succession It is still often made at home and passed down from parents to children. It is also made at schools as part of school lunch menus or in home economics classes, and is popular among the younger generation. It is also served at local events. ## Ingredients - oil: 1 tsp. - Chicken thigh meat (cut into small pieces): 60 g - Dried shiitake mushrooms (rehydrated and shredded): 4 g - Konnyaku (konnyaku) (cut into strips): 60g - Small burdock root: 60g - Carrot (cut into 0.5cm pieces): 60g - Daikon radish (cut into 0.5cm pieces): 80g - Dashi stock (shiitake mushroom stock + water): 800cc - Taro (cut into 1 cm wide chunks): 120g - Nama-age (diced): 60g - Barley miso: 60 g miso - brown sugar: a pinch - sake: a pinch - Green onion, cut into small cubes: as needed ## Recipe 1. 1. Wash and rehydrate dried shiitake mushrooms. Use the water as broth. 2. 2. Heat oil in a pan and saute chicken and shiitake mushrooms, then konnyaku, burdock root, carrot, radish and other hard vegetables in this order. 3. 3. Add broth to 2, then add taro and namaage, and bring to a simmer. 4. 4. When vegetables are cooked, add miso and other seasonings and season to taste. 5. 5. Serve in bowls and garnish with green onions. ## Provider Information provider : Kagoshima School Dietitians Association ![Image](Not found)" "# Keihan (Chicken rice) ｜ Our Regional Cuisines **Cuisine Name**: Keihan (Chicken rice) **Region**: Our Regional Cuisines ## Main Lore Areas Amami area ## Main Ingredients Used Rice, chicken, dried shiitake mushrooms, eggs, papaya miso-zuke, green onions, tangerine peels, seaweed ## History, Origin, and Related Events “Keihan (Chicken rice)"" is a typical local dish of the Amami region. It consists of shredded chicken meat, dried shiitake mushrooms, thin strips of egg, papaya preserved in miso and mandarin orange peel on white rice, which is served with chicken stock soup. It is said to have originated in the Amami Islands, which were once under the control of the Satsuma domain, and was created to soften the intimidating attitude of officials coming from the Kagoshima mainland. The officials were treated to ""Keihan (chicken rice)"", which was made with all the ingredients of chicken, an extremely valuable food at the time. Then, it was not yet customary to pour soup over the food, and it was eaten in the style of cooked chicken rice. Since the beginning of the Showa period (1926-1989), the arrangement of adding chicken soup over it became popular, and it is now a common practice. ## Opportunities and Times of Eating Habits Commonly eaten throughout the year. It is often prepared and eaten at celebratory occasions and hospitality events. ## How to Eat Put chicken stock and ginger in a pot of water and heat, then add chicken meat (white meat) and boil. When the chicken is cooked, let it cool and tear it into thin strips, and strain the remaining liquid to make soup. Cut shiitake mushrooms and string beans into thin strips, and broil eggs. After preparing rice, arrange the ingredients colorfully on the rice and pour the soup over the rice. It is best to use less rice and more broth, and to eat the soup as if you were slurping it down.The broth is made from chicken bones and has a very rich flavor, which is combined with the delicious collagen. When made simply at home, chicken soup stock is sometimes used. ## Efforts for Preservation and Succession In addition to being made at home, there are many specialty stores on the Kagoshima mainland, especially in the Amami area, and each store has its own unique way of making ingredients and soup.In Kagoshima Prefecture, it is also very popular as a school lunch menu item. In addition, frozen or pouch products containing the ingredients and soup, as well as freeze-dried products, have also been commercialized and are popular as souvenirs. ## Ingredients - Rice: 320g - Water: 480cc - Chicken bones: 240g - Water: 800cc - Ginger (thinly sliced): a pinch - Chicken Meat: 60g - A] Salt: A pinch - A] Sake: 2 tsp. - A] Light soy sauce: 1 tbsp. - A] Hon mirin (Japanese sweet cooking rice wine): 2 tsp. - Dried shiitake mushroom: 8g - Dried shiitake mushroom stock: 80cc - B] light soy sauce: 2 tsp. - B] Hon mirin (Japanese sweet cooking rice wine): 1 tsp. - Eggs: 2 - C] Sugar: A pinch - C] Salt: A pinch - Sugar flavored string beans: 80g - salt: A pinch - Green onion leaves: 20g - Papaya pickled in miso: 40g - mandarin orange peel: a little - Grilled laver: a little ## Recipe 1. 1. (Preparation) Wash and soak dried shiitake mushrooms in water and use the soaked water as soup stock. Wash rice 30 minutes before cooking and soak in enough water to cover. Wash chicken bones well and remove excess. Finely chop the leaf green onion, papaya with miso paste, mandarin orange peel, and shred the grilled nori seaweed. 2. 2. Cook rice normally. 3. 3. Put chicken stock and peeled ginger in a pot with 800 cc of water and heat. 4. 4. After simmering over low heat for about 1 hour while removing the starch, add the chicken meat and boil. 5. 5. Remove the chicken meat and tear into small pieces. Strain the broth and add A and use as a soup. 6. 6. Put B and the broth from the dried shiitake mushrooms on the fire and cook the shredded shiitake mushrooms. 7. 7. Boil string beans in salted water and cut into thin strips. 8. 8. Arrange the chicken, shiitake mushrooms, broiled egg, string beans, green onions, pickled papaya, mandarin orange peels, and nori on a plate. 9. 9. Place the rice in a bowl, top with the 8 ingredients, and serve with a dollop of the soup from step 5. ## Provider Information provider : ""Collection of Local Food Dishes"" (National Council of School Nutritionists) ![Image](Not found)" "# Tsukeage ｜ Our Regional Cuisines **Cuisine Name**: Tsukeage **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Surimi fish, cotton tofu, local sake, sugar, sweet potato starch ## History, Origin, and Related Events ""Tsukeage"" is called ""Satsumaage"", ""Tempura"", or ""Fried kamaboko” in other prefectures. The history of “Tsukeage” dates back to the Edo period (1603 - 1867), when Shimazu Nariakira, the 28th head of the Satsuma domain, took a cue from the Kishu-hanpen and kamaboko (steamed fish paste) that had been passed down through the generations in other domains and deep fried them to make them more suitable for the hot and humid climate of Kagoshima Prefecture. There is another theory that the name of the Ryukyu dish ""chikiagi"" (fried kamaboko) corrupted to ""Tsukeage"". “Tsukeage” is made by mixing fish paste, tofu and Kagoshima's local sake, and frying them in oil. The most common fish ingredients are mainly horse mackerel, mackerel and flying fish. Lizardfish, pike conger, and white croaker are also used for high-quality products. ""Tsukeage” of Kagoshima Prefecture is characterized by the sweetness of the sugar. The local sake used for ""Tsukeage"" is also used for ""Sake-zushi"", a local cuisine in Kagoshima Prefecture. Lye is added to the refined sake from the process of making sake and then squeezed out. It is also called ""Kuroki” (black sake) or ""akumochizake"" and is used as a substitute for mirin or drunk as a New Year’s spiced sake. In the past, Kagoshima Prefecture's mild climate made it unsuitable for the production of traditional sake, but instead the production of Kuroki (akumochizake) became more popular. Since it is not cooked, it remains rich in amino acids and brings out the flavor of the fish in ""Tsukeage"". ## Opportunities and Times of Eating Habits It is commonly eaten throughout the year, regardless of the time of year. In addition to being a side dish, it is also a favorite snack to accompany alcoholic beverages. It is also widely used as an ingredient in stir-fried vegetables and egg tete-a-tete. ## How to Eat In a food processor, grind the fish meat, then add drained tofu, egg, sweet potato starch, sugar, and local sake (haimochi-shu), and finally add salt. When the mixture is well blended, shape the fish into bars, cubes, or oval shapes, and deep-fry in oil at about 160℃ until the surface is golden brown. You can add vegetables of your choice such as carrots, burdock root, lotus root, etc. to give it a different texture and taste. ## Efforts for Preservation and Succession In addition to being a popular menu item at school lunches in elementary schools, it is also readily available at supermarkets, roadside stations, and specialty stores, and has taken strong root in people's daily lives. ## Ingredients - Surimi Fish: 240g - salt: less than 1 tsp - tofu: 80g - Egg (whole egg): 1 - potato starch: 1 tbsp. - A] Local sake: 2 tbsp. - A] Light soy sauce: 1 1／2 tbsp. - A] Sugar (Kamishiro-sugar): 2 tbsp. - A] Oil: 1 1／2 tbsp. ## Recipe 1. 1. Grind surimi well in a mortar and pestle, add salt, and grind well until sticky. 2. Drain off the water from the tofu and grind well in a mortar and pestle. You can also use a food processor. 2. 2. Add egg, potato starch, and A to 1, grind well, shape into sticks, cubes, or oval shapes, and deep-fry at medium temperature (about 160℃) until golden brown. ## Provider Information provider : Kagoshima School Nutrition Association ![Image](Not found)" "# Gane ｜ Our Regional Cuisines **Cuisine Name**: Gane **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Sweet potatoes, carrots, leeks, flour ## History, Origin, and Related Events “Gane"" is a local dish made from sweet potatoes, a specialty of Kagoshima Prefecture. Kagoshima Prefecture is the number one producer of sweet potatoes in Japan. Although Kagoshima Prefecture is blessed with a mild climate, most of the prefecture, with the exception of Mount Kirishima, is on the Shirasu Plateau, which is very well drained, but is prone to crop damage caused by frequent typhoons. Because of this background, the cultivation of sweet potatoes, which are easy to grow even in barren soil and grow underground, and are therefore less vulnerable to typhoon damage, has taken strong root in Kagoshima Prefecture. There are many theories about the introduction of sweet potatoes, but Tanegashima Hisamoto, the lord of Tanegashima Island, sent some people on an errand to Ryukyu in 1698 and brought back sweet potatoes. Later, in 1705, Maeda Riemon, a sailor from Yamakawa, cultivated sweet potatoes in his own field and distributed them to his neighbors; then they became popular and spread throughout Kagoshima Prefecture. There was a time when they were called ""Koukou imo (filial piety sweet potatoes)"" because they had large yields and were the best food for the poor. Kurobuta pork, which is a specialty product of Kagoshima Prefecture, is known to be raised with sweet potatoes mixed in its feed. Sweet potato shochu, which is a spirit made from sweet potatoes, is also a specialty of Kagoshima. In short, sweet potatoes are an important ingredient in supporting the food culture of Kagoshima Prefecture. Therefore, there are many local dishes using sweet potatoes. One of them is ""Gane"". “Gane” is a dish in which sweet potatoes and vegetables are cut into thick strips, dipped in a batter and fried. It was named so because it looks like a crab (called ""gane"" in Kagoshima dialect). It is characterized by a sweet taste with a lot of sugar, and the ingredients and batter vary from region to region. ## Opportunities and Times of Eating Habits It is eaten throughout the year. It is eaten as a side dish, a snack for tea and children, and as a snack to accompany alcoholic beverages. It is also served at New Year's, funerals, and other ceremonial occasions. ## How to Eat Cut sweet potatoes and carrots into thick strips. Cut chives into the same length as sweet potatoes and carrots. Add flour, glutinous rice flour, sugar, egg, light soy sauce, salt, and water, mixing until the batter feels like it clings to the ingredients. Shape the batter on a wooden ladle into a crab shape, and deep-fry slowly in oil at 170 degrees Celsius. The key is to spread the ingredients radially with chopsticks while frying.The vegetables used in addition to sweet potatoes and the seasoning of the batter vary from region to region and from household to household. In some regions, buckwheat flour is used for the batter, and brown sugar is used for sweetness. ## Efforts for Preservation and Succession Since it is easy to make with ingredients that are readily available, it is still made and eaten at home. It is often found in the prepared food section of supermarkets and roadside stations. It is also popular as a school lunch menu item. ## Ingredients - sweet potato: 200g - carrot: 50g - Chinese chives: 30g - [Batter] flour: 100g - [Batter] glutinous rice flour: 50g - [Batter] sugar: 40g - [Batter] egg: 1 - [Batter] light soy sauce: 1.5 tbsp - [Batter] salt: a pinch - [batter] water: about 80cc - oil: Appropriate amount ## Recipe 1. 1. Peel the sweet potatoes thinly (leaving some skin in places) and cut them into small pieces, 5 mm square x 7-8 cm. Put water in a bowl, soak the sweet potatoes so that they are completely soaked, and open the bowl in a colander. Peel the carrots thinly and cut them into 2-3 cm pieces, shorter than the sweet potatoes. Cut leek into 7-8 cm lengths. 2. 2. Add all ingredients except 1 and water to a bowl and mix until the batter feels like it clings to the ingredients. 3. 3. Heat oil in a pan to a depth of at least 3 cm. 4. 4. Using a wooden scoop, scoop out the filling and shape it horizontally into the shape of a crab. When the sweet smell of the sweet potatoes comes out and the whole mixture is golden brown, it is ready to be deep-fried. Place them upright on a baking sheet and let the oil drain off. ## Provider Information provider : NPO Kirishima Shokuiku Kenkyukai ![Image](Not found)" "# Satsuma Shrimp Zoni ｜ Our Regional Cuisines **Cuisine Name**: Satsuma Shrimp Zoni **Region**: Our Regional Cuisines ## Main Lore Areas Satsuma Peninsula ## Main Ingredients Used Grilled shrimp or dried shrimp, carrots, dried shiitake mushrooms, rice cakes, bean sprouts, kamaboko, taro, garland chrysanthemum ## History, Origin, and Related Events “Zoni” is unique in its ingredients in each region of Japan. The ingredients and taste of the soup stock, the ingredients that go into it, and the shape of the rice cake vary from region to region. The custom of eating zoni on the first three days of the New Year started during the Muromachi period (1336-1573), when zoni was served to the samurai family as a festive meal, and then it spread to the common people. In Kagoshima Prefecture, there are some differences between regions, but in the Satsuma area, they are known for ""Satsuma Shrimp Zoni,"" which is a dish with shrimps so big they stick out of the bowl. It is said that “Satsuma Shrimp Zoni” was made because the Shimazu family, the lords of the Satsuma domain, ate ""Shrimp Zoni"" and it spread to the common people as well. Shrimp fishing has been popular in the waters off Izumi in Kagoshima Prefecture for a long time. The traditional method of catching shrimp, called ""ketautase boat,"" was used, and they were dried over a charcoal fire to make grilled shrimp and presented to the Shimazu family. Even today, grilled shrimp can be seen hanging in front of the eaves of a dried fish shop at the end of the year, which is a winter tradition in Kagoshima Prefecture. ## Opportunities and Times of Eating Habits It is eaten on the third day of the New Year. Shrimps are used for longevity, taro for prosperity of offspring, and bean sprouts are mainly used for ""mame-mame"" (to be healthy and to work well). ## How to Eat After cooking grilled or dried shrimp and dried shiitake mushrooms in water, put them on the fire. When the dried shiitake mushrooms are cooked, add bonito flakes and make soup stock. Cut carrots into decorative slices and boil them. Put the baked rice cake and ingredients in a bowl, pour in the broth, and serve. The savory aroma of shrimp will spread in your mouth, giving it a luxurious finish. ## Efforts for Preservation and Succession It is still eaten at New Year's, mainly in the Satsuma area. In addition, events are held at Senganen Garden, the former villa of the Shimadzu family, to serve the traditional ""Yaki-ebi Zoni"" of the Shimadzu family, and efforts are being made to pass on the history and taste of the dish to the next generation. On the other hand, however, the number of fishermen in the city has been decreasing year by year, and the number of traditional baked shrimp production in Demizu has been declining. ## Ingredients - Grilled shrimp (or dried shrimp): 4 large shrimp - Dried shiitake mushrooms: 4 pieces - Water: 1 L - Bonito flakes: 10g - A] Light soy sauce: 2 tbsp. - A] Jizake (local sake): 1 tbsp. - Carrots (flower shape): 4 - Bean sprouts: 100g - kamaboko: 4 - Rice cakes: 4 slices - 3 leaves: 4 pieces - Yuzu peel: a pinch ## Recipe 1. 1. Reconstitute grilled shrimp (or dried shrimp) and dried shiitake mushrooms in 1 liter of water, heat, and when the dried shiitake mushrooms are cooked, separate them into juice and garnish. Cut carrot into flower shape and boil. 2. 2. Add 1 liter of water to the broth in 1 and heat until it comes to a boil, add dried bonito flakes, bring to a boil again, turn off the heat and let sit for 2 to 3 minutes before scraping. 3. 3. Season 2 with light soy sauce and sake, add shrimp and shiitake mushrooms, simmer for a while, then add bean sprouts. Cut kamaboko into small pieces and simmer gently. 4. 4. Place the bean sprouts, grilled rice cake, shiitake mushrooms, carrots, shrimp, and fish paste in bowls, pour in the soup, and garnish with mitsuba leaves and yuzu peel. ## Provider Information provider : NPO Kirishima Shokuiku Kenkyukai ![Image](Not found)" "# Minudaru ｜ Our Regional Cuisines **Cuisine Name**: Minudaru **Region**: Our Regional Cuisines ## Main Lore Areas All of Okinawa Prefecture ## Main Ingredients Used Pork loin, black sesame ## History, Origin, and Related Events ""Minudaru"" is a thin slice of pork loin coated with black sesame sauce and steamed, also called ""kuljin"" (=black meat) because of its dark finish. The steaming process removes the fat from the meat, so despite its appearance, the taste is light. Sometimes squid ink is added to make it darker and richer. It has been used as a celebratory dish since ancient times, and has the advantage of not changing its flavor even after it cools down and can be re-steamed. ""Tunda-bun(name of dish)"", a luxurious appetizer container that has been in use since the dynastic period, is filled with seven to nine elaborate appetizers, of which ""Minudaru"" is one. ## Opportunities and Times of Eating Habits It is a high-class dish with plenty of sesame seeds, and is eaten as a stacked dish, a ""Tunda-bun"", or a celebratory dish. ## How to Eat Trim the fat from the pork back loin. Fry black sesame seeds and grind them in a mortar and pestle until oil comes out, then add sugar, soy sauce, and mirin and grind further to make sesame sauce. Wipe off the juices from the pork back loin and marinate in the sesame sauce. Place the pork back roast in a steamer covered with kitchen paper and steam. Sometimes, add squid ink to the sesame sauce for seasoning. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly made at home and can also be enjoyed at restaurants in the prefecture. ## Ingredients - Pork back loin slices (7mm thick): 8 slices - Black sesame seeds: 100g - Sugar: 2 tsp. - Mirin(=sweet rice wine): 4 tbsp. - Soy sauce: 4 tbsp. ## Recipe 1. 1. Roast black sesame seeds and grind them well in a mortar until oil comes out, then add sugar, mirin, and soy sauce and grind further to make a thick sesame paste. 2. 2. Wipe the pork loin thoroughly and marinate it in the sesame paste for 30 minutes to 1 hour to soak up the flavor. 3. 3. Line a steamer with cooking paper and place the pork in the steamer. ## Provider Information provider : ""Ryukyuan Cuisine Researcher"" Junko Ashitomi ![Image](Not found)" "# Mimigar Sashimi ｜ Our Regional Cuisines **Cuisine Name**: Mimigar Sashimi **Region**: Our Regional Cuisines ## Main Lore Areas All of Okinawa Prefecture ## Main Ingredients Used Mimigar (=Pork ear skin) ## History, Origin, and Related Events ""Mimigar"" is pig's ears, and ""Sashimi"" is a dressed dish. In Okinawa Prefecture, where pork culture has long been rooted, the word ""everything is edible except the squeal"" is practiced by cooking not only the meat but also the internal organs, face, feet, and even the blood. ""Mimigar"" refers to the ear itself, although it is called ""ear skin,"" and the dish using the ear, which is rarely distributed outside the prefecture, is known as a unique Okinawan local cuisine. The ears are usually scalded off the hair, boiled, and shredded, and the crunchy texture, which includes cartilage, is similar to that of Chinese jellyfish. ""Mimigar Sashimi"", which is eaten daily as a menu item, is a way to enjoy the texture of ""Mimigar"". The word ""Sashimi"" may remind you of raw food, but it refers to a dressed dish, which is served with vegetables in a bowl of peanut vinegar. The acidity of the vinegar is perfectly balanced with the richness and mildness of the peanut butter, making this dish a perfect chopstick rest. ## Opportunities and Times of Eating Habits In Okinawa Prefecture, pre-cooked ""Mimigar"" is sold at supermarkets and markets, and is eaten at home as part of the daily menu. ## How to Eat ""Mimigars"" should be scalded over an open flame to remove the hair from the skin, cleaned and boiled for about 30 minutes. You can also use commercially available pre-cooked ones. Julienne the ""boiled Mimigars"", sprinkle with salt, and let them sit for a while. Wash them in boiling water, then rinse well in cold water to remove salt and fat. Julienne the cucumber and boil the bean sprouts. Make peanut vinegar with peanut butter, vinegar and sugar, and mix well with the ingredients. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly prepared at home and can also be enjoyed at restaurants in the prefecture. It is also served in school lunches at schools, hospitals, and aged care facilities, and is sometimes served at cooking classes and events. ## Ingredients - Mimigar (=Pork ear skin)(pre-packaged slices): 80g - Cucumber: 100g - Bean sprouts: 50g - [Peanut Vinegar] Peanut butter: 25g - [Peanut Vinegar] White miso: 25g - [Peanut Vinegar] Sugar: 1／3 tsp. - [Peanut Vinegar] Salt: 1／3 tsp. - [Peanut Vinegar] Vinegar: 2 tbsp. ## Recipe 1. 1. Sprinkle 2 tsp. salt on the ""Mimigar (=Pork ear skin)"", mix well, let sit for a while, boil lightly, remove into water, give a good scrubbing to remove salt and fat. 2. 2. Julienne cucumber into diagonal, wash bean sprouts, boil quickly, drain and cool. 3. 3. Mix all ingredients [peanut vinegar] to make peanut vinegar. 4. 4. Just before serving, mix the ""Mimigar (=Pork ear skin)"", cucumber, and bean sprouts in a bowl and dress with the peanut vinegar from 3. ## Provider Information provider : ""Ryukyuan Cuisine Researcher"" Junko Ashitomi ![Image](Not found)" "# Naabeeraanbushi (Loofah cooked in miso) ｜ Our Regional Cuisines **Cuisine Name**: Naabeeraanbushi (Loofah cooked in miso) **Region**: Our Regional Cuisines ## Main Lore Areas All of Okinawa Prefecture ## Main Ingredients Used Hechima(=Sponge cucumber) ## History, Origin, and Related Events ""Naabehraa"" is a Japanese word for ""Hechima(=Sponge cucumber)"", and ""nbusi"" is a dish of tofu, vegetables, and pork simmered in miso paste, somewhere between a stew and a soup. The ""Hechima"", is the second most representative summer vegetable after the bitter gourd, and ""Haebaru-cho"" in the center of the main island is one of Japan's leading production centers. Outside of Okinawa, the word ""Hechima"", conjures up images of ""tawashi (=scrubbing brush) "" and ""akasuri (body scrub)"", but in Okinawa, the young, tender loofah is used as a vegetable with a slightly sweet flavor and a soft, tender taste. The secret is to cook the ""Naabeeraanbushi"" slowly over medium heat to release the ""doojiru,"" a thick, sweet juice that gives the dish its exquisite flavor. ""Hechima"" is a familiar ingredient, used as an ingredient in miso soup and curry. ## Opportunities and Times of Eating Habits The ""Hechima"" is harvested from early April to late September, and during that time, ""Naabeeraanbushi"" is prepared and enjoyed. ## How to Eat Scrape the skin off the ""Hechima"" and slice diagonally into thin strips. Cut pork chops into thin, bite-sized pieces and toss with miso. Heat lard in a pot, fry ""Hechima"", add pork chops with miso and fry further. Add pork broth and island tofu torn into large pieces. When the ""Hechima"" becomes soft and a thick, sweet juice comes out, it is ready to serve. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly prepared at home and served at hospital lunches. It can also be tasted at restaurants, cooking classes, and events in the prefecture. ## Ingredients - Hechima(=Sponge cucumber): 600g - Pork Tripe: 100g - Oil: 1 and 1／2 tbsp. - Red Miso Paste: 3 tbsp. - Sugar: 1 and 1／2 tbsp. - Mirin(=sweet rice wine): 1／2 tbsp. ## Recipe 1. 1. Scrape the skin off the Hechima(=Sponge cucumber) and cut into 7-8 mm rounds. 2. 2. Boil whole pork chops and cut into thin, bite-sized slices. 3. 3. Combine miso, sugar and Mirin(=sweet rice wine). 4. 4. Heat oil in a pot, fry pork chops, add Hechima and fry to coat. Lower the heat and fry slowly to release the ""doojiru"". 5. 5. Add 3 to 4 and finish by adding 3 to the pot so that the flavor is distributed throughout. ## Provider Information provider : ""Ryukyuan Cuisine Researcher"" Junko Ashitomi ![Image](Not found)" "# Chimushinji ｜ Our Regional Cuisines **Cuisine Name**: Chimushinji **Region**: Our Regional Cuisines ## Main Lore Areas All of Okinawa Prefecture ## Main Ingredients Used Pork liver ## History, Origin, and Related Events “Chimushinji” is a combination of the two words “chimu” (=pork liver) and “shinji” (=broth) and is a soup that is served to those with anemia or those feeling unwell or tired. It is a popular soup enjoyed by the local people of Okinawa. Okinawan cuisine is unique and influenced by the subtropical climate of the region. The concept of “Ishokudougen” (=food is medicine) is reflected in everyday cuisine and in the local dialect, this is “kusuimun” (=nourishing food is medicine) and “nuchigusui” (=medicine for longevity). This concept comes from China and Okinawan people believe that the food they eat have a direct impact on their health. This is in part because historically, the people of Okinawa were poor, and they needed to eat well to remain healthy. The modern people of Okinawa continue this tradition, and they create healthy broths referred to as “shinjimun” by cooking meat, fish, wild grass, and medical herbs. ## Opportunities and Times of Eating Habits “Chimushinji” is a soup that is served to those with anemia or those feeling unwell or tired. ## How to Eat Prepare the pork liver by removing the blood and its odor. Cut the pork liver, pork and “chideekuni” (=yellow carrot) into bite-size pieces. Put the chopped ingredients and water or bonito broth into a pot and heat over a high flame. Once it comes to a boil, simmer slowly over low heat while removing any excess foam. When the ingredients are soft enough, season with soy sauce, salt, and grated ginger. Serve in bowls and sprinkle with chopped spring onions. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This soup is made at home and can also be ordered at local restaurants. The soup can be purchased at supermarkets as well. ## Ingredients - Pork liver: 160g - Pork: 72g - Yellow carrot: 60g - Potato: 180g - Leaf garlic: 24g - Garlic: 3g - Red miso: 18g - White miso: 18g - Bonito broth: 720g - Pork broth: 200g ## Recipe 1. 1. Make bonito broth. 2. 2. Boil the pork and pork liver and cut each into rectangles. Do not throw away the broth. 3. 3. Cut potatoes into chunks, yellow carrots into diagonal slices, leaf garlic into 2 cm pieces, and garlic into thin strips. 4. 4. Combine the bonito broth and pork broth and add the pork, yellow carrots, and potatoes. Bring to a simmer. 5. 5. Add pork liver and garlic and cook further. 6. 6. Season the soup and add the leaf garlic. ## Provider Information provider : Ritsuko Gibo, Okinawan Schools Dietitians Association ![Image](Not found)" "# Jimami Tofu ｜ Our Regional Cuisines **Cuisine Name**: Jimami Tofu **Region**: Our Regional Cuisines ## Main Lore Areas All of Okinawa Prefecture ## Main Ingredients Used Raw peanuts ## History, Origin, and Related Events “Jimami” refers to raw peanuts, and the juice from the peanuts and “nmukuji” (=potato kudzu) are mixed with water and cooked over a stove. This dish is similar to sesame tofu and has a distinct flavor. The tofu is very firm but has a smooth and thick texture. This dish is high in calories and protein and is very nutritious. The word “Jimami” comes from the word “jimame”, which means peanut (a bean that grows in the ground). This tofu has been considered valuable since the Ryukyu Dynasty and was served on special occasions. Recently, it can be purchased at supermarkets and is considered an everyday food. ## Opportunities and Times of Eating Habits “Jimami Tofu” is similar to sesame tofu and is a Japanese vegetarian dish. This dish is served during memorial services and celebrations. Peanuts were considered a delicacy in the past and were only eaten on special occasions. ## How to Eat Take the raw peanuts out of their shells. Soak them in warm water and peel off the thin layer surrounding each peanut. Put the peanuts and some water into a blender and mix until smooth. Wrap the mixture in a dishcloth and squeeze the juice out into a bowl. Put the juice into a pot and cook over a stove. When the juice comes to a boil and the aroma of the peanut is gone, add the “nmukuji” water (a mixture of potato kudzu and water) to the pot. Mix well for about 30 minutes. When the mixture becomes sticky and hard, turn off the heat and pour it into a dampened rectangular mold. Cool the tofu by placing the mold into some water and wait until it becomes hard. Once it is hard, cut into smaller square pieces to eat. Pour a mixture of dashi broth, soy sauce and “mirin” (=sweet rice wine) around the sides of the tofu and not directly onto it. Put some grated ginger on the top of the tofu. To check the firmness and consistency of the tofu, place a small amount into iced water. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is prepared at home and can also be enjoyed at local restaurants. It is also available for purchase at supermarkets and gift shops. ## Ingredients - Raw peanuts: 1 cup - Potato kudzu: 1／2 cup - Water: 3 cups - [Sauce]Dashi (=Japanese soup stock): 2 tbsp. - [Sauce]Soy sauce: 1 tbsp. - [Sauce]Mirin (=sweet rice wine): 2 tsp. or more - [Sauce]Grated ginger: As needed ## Recipe 1. 1. Soak raw peanuts in warm water and peel off the skin. 2. 2. Put the peanuts and half of the water (1 and 1／2 cups) in a blender and mix until smooth. Wrap the mixture in a dishcloth and squeeze the juice out into a bowl. Use the remaining water and mix it with the potato kudzu. Strain this mixture. 3. 3. Pour the peanut juice in a pan and cook over a stove. When the juice comes to a boil and the aroma of the peanut is gone, add the “nmukuji” water (a mixture of potato kudzu and water) to the pot and mix well with a wooden pestle. When the mixture starts to become hard, lower the flame of the stove. Continue mixing until the hard mixture becomes soft again. 4. 4. Mix for about 30 minutes using a wooden pestle. When the milky white mixture becomes sticky and can be lifted with the pestle, turn off the heat. 5. 5. Pour the mixture into a dampened rectangular mold. Cool the tofu by placing the mold into some water and wait until it becomes hard. 6. 6. Combine the ingredients for the sauce. 7. 7. Once the tofu becomes hard, cut into smaller square pieces to eat. Pour the sauce around the sides of the tofu and not directly onto it. Put some grated ginger on the top of the tofu. ## Provider Information provider : Junko Ajitomi, Ryukyuan Cuisine Expert ![Image](Not found)" "# Carrot “Shiri-shiri” ｜ Our Regional Cuisines **Cuisine Name**: Carrot “Shiri-shiri” **Region**: Our Regional Cuisines ## Main Lore Areas All areas of the Prefecture ## Main Ingredients Used Carrots ## History, Origin, and Related Events Carrot “Shiri-shiri” is a dish made by stir-frying carrots grated in a “shiri-shiri” pan (a larger grater with a big hole in it), before adding eggs. It is known as a home-style dish throughout Okinawa Prefecture, and is also becoming popular in other Prefectures as well. In Okinawan dialect, “shiri-shiri” is a word that refers to the action of grating. It an onomatopoeia for the sound made when grating ingredients. In the Prefecture, carrots are grated using a specialized, large grater-like pan called a “shiri-shiri” pan. However, if no “shiri-shiri” pan is available, the carrots can simply be shredded. It is said that most households have a “shiri-shiri” pan in their kitchens. Incidentally, “shiri-shiri” pans can be used not just with carrots, but also with daikon radishes and green papayas. Carrot “Shiri-shiri” is colorful, beautiful, and nutritious, as well as being easy to make with simple, everyday ingredients, such as carrots and eggs. The sweetness of the carrots is brought out by stir-frying them. What’s more, the addition of eggs means that they have less of their distinctive smell, making the dish easy to eat for adults and children alike. Incidentally, Okinawa Prefecture boasts the largest consumption of carrots in Japan. ## Opportunities and Times of Eating Habits Carrot “Shiri-shiri” is eaten throughout Okinawa Prefecture as an everyday, home-style dish. ## How to Eat Peel the carrots and grate them with a “shiri-shiri” pan or a slicer. Because you will need to use force when you grate the carrots, their fibers will become soft and easy to stir-fry. If you do not have either a “shiri-shiri” pan or a slicer, simply cut the carrots into strips. Stir-fry the carrots in a frying pan with hot oil. When the oil has penetrated the whole pan, add broth, cover with a lid, and steam over low to medium heat. When the water has evaporated and the carrots have softened, season with salt and pepper to taste, pour in the beaten eggs and mix them in. Pork luncheon meat may be added instead of tuna. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly made in homes and can also be enjoyed at restaurants throughout the Prefecture. ## Ingredients - Carrots: 250g - Eggs: 2 - Salt: Just under 1 tsp. - Cooking oil: 1 tbspn. ## Recipe 1. 1. Peel the carrots and grate them with a “shiri-shiri” pan (or a normal slicer) (you can also just cut them into strips manually). 2. 2. Heat the oil in a frying pan, add the carrots from Step 1, add salt, and stir-fry until the carrots are soft. 3. 3. Beat the eggs into a uniform mixture, add them to the carrots, and mix them in until cooked. ## Provider Information provider : jyunko Ashitomi, Ryukyu Cuisine Researcher ![Image](Not found)" "# Ikasumi-Jiru(Squid ink soup) ｜ Our Regional Cuisines **Cuisine Name**: Ikasumi-Jiru(Squid ink soup) **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used White squid (bigfin reef squid) ## History, Origin, and Related Events “Ikasumi-jiru(Squid ink soup)” is a jet-black soup made with squid ink. Bigfin reef squid, also known as white squid, lean pork, and nigana (a type of flowering daisy), called ""njana"", are simmered and squid ink is added at the end. It is a unique local dish that turns your mouth black when you eat it as if you had blackened your teeth. The unique sweetness and richness of the squid and the bittersweet taste of the bitter vegetables create a unique taste, characterized by a taste known as “ajikuta (a deep, umami-filled flavor).” Also, it is known as a “sagigusui (purgative)” and is said to have a detoxifying effect that removes harmful substances from the body, making it a useful health food to alleviate hot flashes and headaches and to aid in postpartum recovery. The key to preserving the medicinal properties of squid ink is not to overcook it. Squid ink is called “kuri” in the Okinawan language, and this dish is also called “kuri soup.” Squid ink is one of the popular ingredients in Okinawa and there is also “kurijushi,” which is squid ink added to porridge, and “squid ink yakisoba,” which is Okinawa soba stir-fried with squid ink instead of sauce. ## Opportunities and Times of Eating Habits A home-cooked dish made when fresh white squid (bigfin reef squid) is available. It is sometimes made using store-bought squid ink and is eaten when one wants to become energized due to its tonic and nourishing effect. ## How to Eat Take out the white squid, making sure not to crush the ink bag. Open it up, peel off the skin, wash thoroughly, and cut into bite-sized pieces. At this time, if you cut the squid vertically to cut the sinews instead of along the sinews, the squid will be softer. Thinly slice the lean pork into bite-sized pieces, and cut the njana (nigana) into an appropriate size. Place the njana in a pot, add the squid and lean pork in that order, add water, and heat. Scoop out the scum and simmer over low heat for about one hour until the squid is soft. Add the bonito stock to the broth, season with salt, remove the squid ink from the ink bag, and add it in. The key is to not boil the squid ink for too long. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. ## Ingredients - White squid (bigfin reef squid): 500g - Pork: 150g - Nigana: 150g - Squid ink: 1-2 tbsp. - Water: 7 cups - Salt: An appropriate quantity - Bonito stock: An appropriate quantity ## Recipe 1. 1. Take out the white squid, making sure not to crush the ink bag. Open it up, peel off the skin, and wash it thoroughly. Cut the body and tentacles into 1.5cm wide and 5cm long pieces. 2. 2. Thinly slice the raw pork into bite-sized pieces. 3. 3. Wash the nigana and cut into an appropriate size. 4. 4. Place the nigana in a pot, add the white squid and pork on top, add an appropriate amount of water, and heat. When it comes to a boil, carefully remove any scum that appears and simmer over low heat for one hour until the squid softens. 5. 5. If the broth seems to be insufficient, supplement with bonito stock, adjust to taste with salt, and mix in the squid ink at the end. ## Provider Information provider : Junko Ashitomi, ""Ryukyu cuisine researcher"" ![Image](Not found)" "# Goya Chanpuru ｜ Our Regional Cuisines **Cuisine Name**: Goya Chanpuru **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Goya (bitter gourd), Okinawan tofu ## History, Origin, and Related Events ""Chanpuru"" is a popular dish from Okinawa that consists of stir-fried veggies and Okinawan tofu. Among the different types of ""Chanpurus"", ""Goya Chanpuru"" is the most popular one, both in Okinawa and throughout Japan. By stir-frying bitter melon with Okinawan tofu and eggs, the bitterness is reduced, making it easy to eat and enjoy. Tofu is a crucial ingredient for ""Chanpuru"", and the firmness of Okinawan tofu makes it perfect for stir-frying. Moreover, Okinawan tofu is sold freshly made and hot, and it's not washed with water, allowing it to retain its delicious flavor. However, due to HACCP regulations, temperature control has become necessary, limiting the time during which hot Okinawan tofu can be sold.The primary production region for goya is Okinawa Prefecture. According to the Ministry of Agriculture, Forestry, and Fisheries website, in 2018, the region shipped 6,247 tons of this specialty vegetable, which is more than double the amount of 2,242 tons shipped by Miyazaki Prefecture, the second-largest producer. In Okinawa, people consume other goya dishes such as “goya juice” and “goya nbushi”, which is stir-fried and boiled with miso paste. ## Opportunities and Times of Eating Habits ""Goya Chanpuru"" is a summer vegetable dish with a bitter taste that stimulates the appetite and is rich in heat-resistant vitamin C, making it a great choice to prevent summer fatigue. Although traditionally a summer vegetable, improvements in the variety have made it available year-round. In recent years, goya has become a popular dish served at home and in restaurants regardless of the season. ## How to Eat To prepare the dish, start by boiling pork and cutting it into thin strips. Next, cut goya in half lengthwise, remove the seeds and guts with a spoon, and slice it into half-moon shapes. Blanch the tofu in boiling water for a few minutes and set it aside. Heat oil in a frying pan and tear the tofu into large pieces by hand. Fry them until they turn brown and crispy, then remove them from the pan and place them on a plate. Add more oil to the frying pan and fry the goya until it is soft and golden brown. Then, add the pork tripe to the pan and season it with salt. Pour in the beaten egg and toss everything together. After that, add the tofu back into the mixture and pour in the soy sauce from the bottom of the pan. If the bitterness of the goya is too intense, you can lightly salt it and squeeze it to remove the bitterness before using it. If you don't have pork tripe, you can use canned pork meat like Spam instead. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly made at home, and can also be enjoyed at local restaurants. ## Ingredients - Goya (bitter gourd): 300g - Okinawan tofu (or cotton tofu): 300g - 3 slices pork (or blocked pork belly): 100g - eggs: 2 - tablespoons salad oil: 2 - Salt: to taste ## Recipe 1. 1. Cut the goya in half lengthwise, remove the seeds and guts with a spoon, and slice it into crescent shapes. 2. 2. Wet the tofu. If you are using cotton (momen) tofu, wrap it in kitchen paper and weigh it down for 10 minutes to drain. 3. 3. In another pot, boil the pork chops, add them to the pot, and simmer over medium heat for 20 to 30 minutes while skimming off the scum. If the meat releases clear liquid when you pierce it with a skewer, it's cooked to the right degree. Cut the cooked meat into strips. 4. 4. Heat a tablespoon of oil in a frying pan, tear the tofu into large pieces by hand, and fry over medium heat for 2 to 3 minutes until browned on the edges. Remove it from the pan and place it on a plate. 5. 5. Heat another tablespoon of oil in the frying pan and fry the goya from step 1 for about 1 minute over low to medium heat until it doesn't burn. Add salt to taste, pour in the beaten egg, and mix well. Add the pork from step 3 and the tofu from step 4, and combine everything. ## Provider Information provider : ""Ryukyu cuisine researcher"" Ashitomi Jyunko ![Image](Not found)" "# Sokijiru ｜ Our Regional Cuisines **Cuisine Name**: Sokijiru **Region**: Our Regional Cuisines ## Main Lore Areas All areas throughout the prefecture ## Main Ingredients Used Pork bone-in ribs ## History, Origin, and Related Events Pork is cooked without wasting any part of it, and for this bone-in meat is frequently used. Clear soup with bone-in ribs that have been simmered to softness is called “soki soup ”(sokijiru), as well as “soki bone soup”. “Soki soba”, in which Okinawan soba is added to stewed pork ribs, is popular outside the prefecture, but within the prefecture, sokijiru is more popular. Pork ribs on the bone have a good balance of fat and meat, and also smells good, so cooking it as a simple soup allows you to directly enjoy the flavor. The key to making it delicious is to let it simmer thoroughly until the meat becomes so tender it begins to fall off the bone. It is made with daikon in winter and winter melon in summer, and well-known as the taste of home cooking. In the past, people would butcher the pig they raised at the the end of the year, and celebrate New Year’s with pork dishes like “sokijiru”. In modern times it is an indispensable dish for New Year’s in Okinawa Prefecture. ## Opportunities and Times of Eating Habits In Okinawa, various pork dishes are eaten on New Year’s to the extent that it’s called Pork New Year’s. Commoners who usually lead humble lives cook pork on special days like New Year’s, offering it first at the Buddhist altar before eating it. ## How to Eat For pork bone-in ribs, you’ll wash them once with cold water and then with hot water. Wash the konbu and let it reconstitute in water, then tie it into knots. Let the dried shiitake reconstitute in water, and then cut them into halves. Add the ribs and the water to the pot and let boil; after carefully removing the scum, turn off the heat and add the konbu and shiitake. Let simmer on low heat for an hour and a half until the meat softens. Season with salt and soy sauce during the process, and once the konbu softens, remove it along with the shiitake. Add the water used to reconstitute the konbu and dried shiitake, as well as the bonito stock, and adjust the taste to a lightly seasoned soup. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Besides typically being made at home, it is also served in restaurants and as school lunch within the prefecture. Also, it is sold in retort packs in retail shops. ## Ingredients - Rib meat (2 flanks of boned ribs): 8 pieces - Konbu (kelp): 1.5 stalk - Dried shiitake: 2 mushroom - Water: 6 cups - Bonito stock: a moderate amount - Salt: 1 tsp - Soy sauce: a little ## Recipe 1. 1. After washing the ribs, quickly blanch them. 2. 2. Let konbu reconstitute in water, and tie into knots. 3. 3. Let shiitake reconstitute in water, and cut into halves. 4. 4. Add ribs and water to a pot and set to high heat; once boiled, carefully remove the scum. 5. 5. Add konbu, shiitake to 4 and simmer on low heat for about an hour and a half until the ribs become soft (when the meat begins to fall off the bone). 6. 6. Lightly season with salt and soy sauce during the process, and remove the konbu once it has softened along with the shiitake. 7. 7. Restore konbu and shiitake to 6, and add bonito stock until the broth fills up to about 4 cups; season to taste. ## Provider Information provider : Ryukyu cuisine researcher Junko ASHITOMI ![Image](Not found)" "# Casa Muchi ｜ Our Regional Cuisines **Cuisine Name**: Casa Muchi **Region**: Our Regional Cuisines ## Main Lore Areas All areas within the prefecture ## Main Ingredients Used Sticky rice flour ## History, Origin, and Related Events “Casa muchi” (also called muchi, casa muchi, onimochi) is a steamed rice cake wrapped in a shell ginger leaf. It is offered to the gods to dispel evil spirits on December 8th of the lunar calendar, an annual event in which the health of the family is prayed for. The origin of the name “onimochi” is based on folklore, and is said to be from folk tales which remain in Shurikinjocho. A brother and sister lost their parents at an early age, and when the sister came of age and married, her brother who lived slovenly by himself became a demon who ate not only livestock but children. In an attempt to do something, the sister made his beloved rice cake and put steel inside, and while he ate it she pushed him from a cliff and eradicated him. The fragrant smell of the shell ginger leaf when steaming the rice cake acts as a purifier which wafts through the house. From the demon-dispelling episode, the custom remains to sprinkle the water used to steam the rice cake around the house, tie the shell ginger leaf in a cross shape and hang it on eaves and places where people enter and exit in order to ward off evil. Recently, not only has there been white muchi made simply from sticky rice flour, but also many variations based on region and family, such as ones which use brown sugar, purple yam, or sorghum. Casa muchi is an indispensable winter food in Okinawa, and a true feature of the season. The first muchi after a boy’s birth is celebrated with kamuchi, an especially large muchi made with a Chinese fan palm leaf. Additionally, regardless of gender, the first muchi that a child has is called “hatsu muchi”, and it is customarily given out to relatives and neighbors. ## Opportunities and Times of Eating Habits It is offered on December 8th of the lunar calendar to dispel evil spirits and eaten with the family. Okinawa at this time gets very cold, which is called muchi bisa. There is also the custom of braiding the number of muchi in a child’s age into a screen and hanging it on a wall or pillar. Previously, muchi-making was also a common event in kindergartens and preschools. ## How to Eat Mix the brown sugar in with the sticky rice flour, add the water in moderation and knead well by head until it has a similar hardness to an earlobe. Wrap in a wet cloth, and let rest. Divide the dough into rice ball-sized portions, place each on top of the inside of a shell ginger leaf, wrap it up and tie it with string, and steam for 30min. You can also add turmeric, brown sugar, or purple yam for a colorful finish. You can also make it using a Chinese fan palm leaf instead of shell ginger. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Besides typically being made in households, it is also sold in shops and markets around December 8th in the lunar calendar. ## Ingredients - Sticky rice flour: 50g - Brown sugar: 20g - Water: 20-30cc - Shell ginger or Chinese fan palm leaves: 10-30 leaves(depending on the size of the leaves) ## Recipe 1. 1. Mix the brown sugar into the sticky rice flour, knead well while adding the water in moderation (until the brown sugar dissolves and it becomes soft), until the hardness is about the same as an earlobe. 2. 2. Divide 1 into equal parts to a size of your liking, place each in a rectangular shape on the inside of a shell ginger leaf, wrap and tie with string. 3. 3. Steam for about 20-30min in a steamer once the steam has begun to rise. ## Provider Information provider : Ryukyu cuisine researcher Junko ASHITOMI ![Image](Not found)" "# Sata andagi(Okinawan donut holes) ｜ Our Regional Cuisines **Cuisine Name**: Sata andagi(Okinawan donut holes) **Region**: Our Regional Cuisines ## Main Lore Areas Okinawa Prefecture ## Main Ingredients Used Wheat flour ## History, Origin, and Related Events The Ryukyu Kingdom’s growth reflects the influence of China; in Ryukyuan sweets, too, Japanese and Chinese styles are intermixed. When the refined techniques of confectionary artisans were added to this mix, what emerged were treats well-suited to Okinawa Prefecture’s hot climate. Sweets that keep especially well, such as those that are fried or baked, are numerous. Such sweets are essential when putting on events like celebrations and rituals. One nationally recognized example of Okinawan sweets and snacks is sata andagi. Sata andagi is an Okinawan donut hole, made by deep frying a kneaded mixture of wheat flour, egg, and sugar. During frying, one side of the donut splits open, which gives it a distinctive appearance that resembles a tulip in bloom. Thinking in terms of sweets introduced from China, an Okinawan donut hole resembles a kai kou xiao or kai kou qiu. Sata andagi refers to the treat made by deep frying dough that resembles tempura batter, but there are also dishes like nmukuji andagi, which is made using sweet potatoes or purple yam, and shiro andagi, which is made without sugar. ## Opportunities and Times of Eating Habits In addition to being eaten as a homemade snack, Okinawan donut holes are also served as a traditional Ryukyuan sweet during important events or rituals; they are the most popular sweet in Okinawa Prefecture. ## How to Eat Also popular in Okinawa are colorful donut holes made by adding purple yams, pumpkins, or carrots that have been steamed and crushed. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)As well as being a common homemade treat, Okinawan donut holes can also be enjoyed at eateries throughout the prefecture. In addition, they are also sold as gifts or souvenirs. ## Ingredients - Eggs (medium): 2 - Brown sugar (or granulated sugar): 130g - Pastry flour: 230-250g - Baking powder: 2 tsp - Salad oil: 2 tsp - Cooking oil: appropriate amount ## Recipe 1. 1. Sift together the baking flour and the baking powder. 2. 2. Beat the eggs in a bowl. Add the sugar and mix well until thickened, making sure not to create bubbles. 3. 3. Add the powdered mixture from (1) to (2) and mix well. Then, add the salad oil. Keep mixing until the dough develops a sheen. (This should take 2-3 about minutes. The key is to thoroughly mix the dough until a sheen appears.) 4. 4. Lightly wet your hand. Then, form balls roughly 2 cm in diameter and carefully drop them into oil heated to 150-160°C. 5. 5. At first, the dough will sink to the bottom. Gradually (after about 20-30 seconds), it will float to the top, puffing up as it rotates, and a section will break open in the shape of a tulip. This should take about 4-5 minutes. 6. 6. Once the donut has a fried color, poke it with a skewer. If no batter sticks to the skewer, then the donut is done. ## Provider Information provider : Junko Ashitomi, researcher of Ryukyuan cuisine ![Image](Not found)" "# Tammu Dingaku ｜ Our Regional Cuisines **Cuisine Name**: Tammu Dingaku **Region**: Our Regional Cuisines ## Main Lore Areas All areas within the prefecture ## Main Ingredients Used Taimo ## History, Origin, and Related Events “Tamu dingaku”, also called“ sata dammu”, is a dish in which taimo are mashed and sweetened. It is also prepared as a dessert which pairs well with a fatty pork meal. Taimo are a local specialty of Okinawa, and are a variety of taro cultivated in clean water paddies.Also called mizuimo, in Okinawa Prefecture they are well-known and called tammu. Since the secondary and tertiary taro corm grow around the parent taro, it is considered a portentous ingredient for the flourishing of one's descendants, and is indispensable for celebratory meals. Okinawa Prefecture's taimo has a unique fragrance and stickiness, and is used especially for New Year's and Obon, but since one must wait nearly a year to harvest it, it is said that farmers calculate in reverse when they need to plant it. It is sold in storefronts not in its raw form, but steamed. Even nationally Okinawa Prefecture is one of the leading production areas, of which Kin and Oyama in Ginowan are famous. Dishes that use taimo include ""durwakashi,"" in which taimo, muji (taimo stems), pork, shiitake, and kamaboko are roughly chopped, steamed thoroughly in pork broth and then kneaded, and ""muji no jiru"" (muji, pork, and tofu miso soup) which is made for celebrating a birth. In recent years it has become increasingly used in pies and sweets-making. In the beginning of the 18th century in Shuri Kingdom in Okinawa, taimo was used as a ceremonial food which was offered to the gods on New Year's Day. ""Imo Orime"" Festival was enthusiastically held on the northern part of the main Okinawan island as well, from which it can be surmised that imo (taro) were an important ceremonial ingredient. ## Opportunities and Times of Eating Habits One of the dishes prepared for special days like New Year's and Obon. Since it uses taimo which are auspicious for the flourishing of one's descendants, it is especially indispensable for celebrating someone. ## How to Eat Peel the taimo, and boil gently for 5min while removing the scum. Strain the taimo and add it to the pot along with water, turn on the heat, and add sugar once it becomes soft. Stir with a wooden ladle while it simmers, until it becomes a pulpy mass. Serve it in a bowl, and sprinkle finely chopped lemon peel or ginger on top. The consistency of the taimo paste varies according to region and individual family, from ones where the shape of the taimo is retained, to ones where they are completely mashed. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Besides typically being made at home, it can also be had at restaurants within the prefecture. ## Ingredients - Taimo (Taro): 300g - Hot water: 1.5 cups - Sugar: 1／3 cup - Mirin: 1 tbsp - Lemon peel (or tangerine peel): suitable amount ## Recipe 1. 1. Peel the taimo and cut into 2cm cubes. Add to just-boiling hot water and boil for about 5min, then strain. 2. 2. Add the taimo from 1 and the specified amount of hot water to a pot and turn on the heat. Once the taimo have softened, add sugar and let stew while stirring with a wooden ladle. Once the taimo gradually become round and the liquid has become viscous, and altogether becomes a pulpy mash, add the mirin to finish. 3. 3. Serve in a bowl with a sprinkling of finely chopped lemon peel on top. ## Provider Information provider : Ryukyu Cuisine Researcher Junko ASHITOMI ![Image](Not found)" "# Rafute (Okinawan-style stewed pork cubes) ｜ Our Regional Cuisines **Cuisine Name**: Rafute (Okinawan-style stewed pork cubes) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the entire prefecture ## Main Ingredients Used Boneless pork ribs ## History, Origin, and Related Events It is said that the Ryukyuan cuisine of Okinawa Prefecture ""begins and ends with pork."" It is known that Okinawans make use of the meat, of course, but also the internal organs, face, ears, and even the blood. In particular, unskinned boneless ribs (boneless ribs) are often used. Also, during periods of poverty, lard was a valuable source of nutrients. The reason pork is often used is that pork culture developed under the influence of interchange with China during the Ryukyuan dynastic period. The Japanese taboo against eating meat was introduced but did not take root there. Thus, pork has been used even following Buddhist memorial services. Particularly famous among such Okinawan pork dishes is rafute (Okinawan-style stewed pork cubes). Rafute is a stew of unskinned cubed boneless pork ribs. It is stewed patiently with sugar, soy sauce, and awamori (an Okinawan liquor). A feature of rafute is the soft, melt-in-your-mouth feel of the rind, and one can enjoy the faintly lingering scent of the awamori (Okinawan liquor). Originally, rafute had a strong flavor because it was a preserved food of warm Okinawa. But its flavor generally weakened with the times, and it has come to represent Ryukyuan cuisine and is offered as a dish to entertain guests and following Buddhist memorial services. Rafute is also known as ""Rafuti."" ## Opportunities and Times of Eating Habits The dish was a preserved food during the age when there were no refrigerators or freezers. Today, it is offered as a dish to entertain guests and eaten at celebrations and following Buddhist memorial services. ## How to Eat Sear the boneless pork ribs over an open fire and quickly blanch them in boiling water. Boil water in a heavy-bottomed pot. Put in the pork. Boil the pork for about an hour and a half while scooping out the scum. Let the pork cool in the broth. Cut up the pork into 4 to 5 square centimeters. Place the cubes on low heat for about one hour with bonito stock and awamori (Okinawan liquor). Add sugar and simmer for another hour. Put in half the amount of soy sauce and simmer for an hour. Put in the remaining soy sauce and simmer for 2 hours. The dish is done when the pork becomes soft enough that one can cut the rind with chopsticks. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to typically making the dish at home, one can enjoy it at restaurants in the prefecture. Also, packed and sterilized versions are sold at supermarkets and gift shops. ## Ingredients - Boneless pork ribs: 700g - Bonito stock: 4 and 1／2 cups - Awamori (Okinawan liquor): 1 cup - Sugar: 1／2 cup - Soy sauce (dark soy sauce + light soy sauce): 1／3 to 1／2 cup ## Recipe 1. 1. Sear the boneless pork ribs over an open fire. Blanch them quickly in boiling water. 2. 2. Pour hot water into a heavy-bottomed pot. When the water boils, put the chunks of (1) as is into the pot. Simmer for about 1-and-1／2 hours while scooping out the scum that rises to the surface. Let the chunks cool in the broth. 3. 3. Put the bonito soup stock, awamori (Okinawan liquor), and sugar into the heavy-bottomed pot and heat the mixture. Simmer it for about 30 minutes (Scoop out the scum and fat that rises to the surface). 4. 4. Next, put the soy sauce into the pot in 2 phases. Simmer again for about 1 hour. 5. 5. Turn off the heat when the rind can be cut with chopsticks. (Ideally, cook the dish for a total of about 6 to 7 hours.) ## Provider Information provider : Junko Ashitomi, Ryukyuan culinary expert ![Image](Not found)" "# Soomintashiya ｜ Our Regional Cuisines **Cuisine Name**: Soomintashiya **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Somen noodles ## History, Origin, and Related Events Somin Tasiya"" is an Okinawan home-style dish of stir-fried somen noodles. There are two types of stir-fried dishes in Okinawa, ""tashiya"" and ""chanpuru,"" but ""chanpuru"" refers to stir-fried tofu, so ""somen chanpuru"" used to mean ""stir-fried somen"" is a misnomer. Soumin-tasiya is a simple dish made with vegetables, tuna, and other ingredients, and somen noodles with salt and soy sauce, making it a typical home-style dish and a popular snack with sake. The cooking process is simple, but it requires a few tricks, as the degree of somen noodle boiling depends on the finished product. The softer type of somen, which is made by adding soup stock when frying or boiling to make it sticky, is called ""Sominputtulu"" and is appreciated by the elderly because it is easy to eat and has a good thirst-quenching effect. Puttu-lu"" means that the starch has melted out and become thick. ## Opportunities and Times of Eating Habits Somen is eaten for lunch, dinner, or as an accompaniment to alcoholic beverages. In the old days, every household kept a supply of somen noodles, which came in handy for meals when typhoons hit and people were unable to leave the house. ## How to Eat Boil Soumen in plenty of hot water, then drain in a colander and drain after rinsing. When leaving it for a while, sprinkle oil on it to prevent it from hardening. Cut the green onion called ""Biragara"" into small pieces. Heat oil in a frying pan, add somen noodles, and stir-fry over high heat, using chopsticks to scrape the noodles. Add the villagara, season with salt to taste, and sprinkle with soy sauce for flavor. Add a little broth if the noodles start to burn during stir-frying. For side dishes, shredded carrots, canned tuna, meat, or fish cakes may be added. Boiled somen noodles are also sometimes soaked in broth to soak up the flavor. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)In addition to being commonly made at home, somen is sold at supermarkets and convenience stores in the prefecture, and can also be enjoyed at restaurants. ## Ingredients - Soumen noodles: 2 bunches - green onion: a pinch - oil: 1 tbsp. - salt: a little - soy sauce: as needed ## Recipe 1. 1. Boil somen noodles in plenty of water. When the water comes to a boil, add water and bring to a boil again. 2. 2. Cut green onion into small pieces. 3. 3. Heat oil in a frying pan, add somen noodles and fry over high heat, using chopsticks to scrape up the noodles. Add a little broth and stir-fry. Season with salt and drizzle a little soy sauce for aroma. 4. 4. Sprinkle with green onion. ## Provider Information provider : Ryukyu cuisine researcher Tomoko Anji ![Image](Not found)" "# Kufajuushii ｜ Our Regional Cuisines **Cuisine Name**: Kufajuushii **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Rice, pork tripe ## History, Origin, and Related Events There are two types of ""juicy"": kufa (hard) juicy, which is cooked with rice, and yafala (soft) juicy (also called boro boro juicy), which is cooked with rice in a porridge. Kufa Juicy is cooked with pork, which adds a nice fatty sheen to the dish, and is served with a vinegared ""usachi"" to refresh the slight greasiness that remains in the mouth after the meal. Originally, it was a dish for special occasions and celebrations, but in recent years, it has become a popular home-style dish as well. Kufa juicy"" includes ""Ungke juicy"" made with leaf ginger and ""Tunji juicy"" made with taro on the winter solstice, both of which are prepared during ""Ungke"" to welcome the spirits of the dead during the Bon festival. On the other hand, ""yafala juicy"" is a porridge-style dish cooked with a lot of water. The ""yafala juicy"" usually eaten in the past includes ""huchibar (mugwort) juicy,"" ""kandaba (taro leaf) juicy,"" ""kuri (squid ink) juicy,"" and so on. ## Opportunities and Times of Eating Habits It is served as an event dish and a celebratory dish. The Bon Festival of the lunar calendar begins on July 13th with ""Ung Kae,"" the welcoming of the spirits, and ends three days later with ""U Kuei,"" the sending off of the spirits. On the evening of Ung Kae, ""Ung Kae Juicy"" made with leaf ginger is eaten among juicy dishes. Tung Ji Juicy"" made with either taro or taro is a dish eaten on the winter solstice. Today, it is also eaten as an everyday food. ## How to Eat Wash rice and drain in a colander. Boil whole pork tripe and cut into hail. Cut carrots, dried shiitake mushrooms and fish paste in the same way. Put the cooled pork broth, soy sauce, and salt in a pot and cook the rice, pork chops, vegetables, and fish paste in that order. When the rice is cooked, add lard and mix. It is sometimes made into onigiri (rice balls) and served as lunch boxes. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture, such as cafeterias and Okinawa soba noodle stores. It is also served at hospital lunches. It is also served at cooking classes and events. ## Ingredients - rice: 2 cups - Pork broth: 2 and 1／4 cups - salt: 1 to 1 1／2 tsp. - soy sauce: 1 to 2 tbsp. - Pork tripe: 150 g - carrot: 30g - Dried shiitake mushroom: 2 pieces - kamaboko (fish paste): 30g - lard: 2 tsp. ## Recipe 1. 1. Wash rice 30 minutes before cooking and drain in a colander. 2. 2. Boil whole pork chops and cut into 5 mm cubes. 3. 3. Cut carrots, rehydrated shiitake mushrooms, and fish paste into rough cubes. 4. 4. Just before cooking, mix pork broth, salt, and soy sauce in a pot, and add 1, 2, and 3. 5. 5. When cooked, add lard and stir, then steam. 6. 6. Serve with a simple ""usachi"" (vinegared fish paste), if desired. ## Provider Information provider : Ryukyu cuisine researcher Tomoko Anji ![Image](Not found)" "# Inamudouchi ｜ Our Regional Cuisines **Cuisine Name**: Inamudouchi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Three slices of pork ## History, Origin, and Related Events In Okinawa Prefecture, ""ina"" means ""wild boar"" and ""muduchi"" means ""imitation""; the local dish ""inamuduchi"" means ""imitation wild boar. The local dish ""inamduchi"" means ""wild boar meat"" and is also called ""inamuruchi. In the past, wild boar meat was used to make the soup, but since wild boar meat became hard to find, pork was used to make the soup, hence the name. Ingredients such as konnyaku and kamaboko are added and flavored with sweet soybean paste, resulting in a thick and filling dish. The appeal of this dish is its rich flavor, which is infused with the goodness of the ingredients. The key point is the use of castella fish paste, which is unique to Okinawa. It is made by adding a large amount of fish paste and steaming and deep frying it, and is an indispensable item for ceremonial meals as a luxury ingredient. As is evident from the use of this ingredient, ""inamduchi"" is a dish eaten for celebrations. It is also one of the celebratory dishes served in the first course of the five-tiered ""otoribei,"" an offering dish that is a continuation of the Ryukyu Dynasty. A similar dish is ""Shikamuduchi,"" which is prepared as a clear soup. ## Opportunities and Times of Eating Habits It is mainly eaten during the cold season, and is served on ""festive occasions"" such as Chinese New Year celebrations, graduation ceremonies, entrance ceremonies, and coming-of-age ceremonies. ## How to Eat Boil whole pork tripe and cut into strips. Soak dried shiitake mushrooms in water and cut into strips along with konnyaku, deep-fried tofu and castella fish paste. Put all ingredients except kamaboko into the soup of pork and bonito stock and bring to a boil in a pot. The amount of salt varies depending on the sweet soybean paste used, so it is best to taste and adjust accordingly. In the cold season, the thicker the miso is, the harder it is for heat to escape, so it is more warming and tasty. ## Efforts for Preservation and Succession (Outline of those who have passed on the dish, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. Retort pouch products can also be purchased at supermarkets. It is also served in school lunches at entrance ceremonies, graduation ceremonies, and foundation anniversaries. ## Ingredients - Pork tripe: 200g - Sponge cake fish cake: 40g - Dried shiitake mushroom: 2 pieces - konnyaku: 40g - Pork broth: 2 cups - Bonito stock: 2 cups - sweet miso: approx. 100g ## Recipe 1. 1. Boil whole pork tripe, cut into strips about 1 cm wide and 4 cm long, sprinkle with salt, and let sit for a while. 2. 2. Quickly boil the pork chops in boiling water and rinse them well. 3. 3. Cut all ingredients into strips and boil konnyaku quickly. 4. 4. Combine pork stock and bonito stock in a pot and bring to a boil, then add all ingredients except kasutera kamaboko and dissolve sweet soybean paste. 5. 5. Simmer over medium heat for about 15 minutes, and when the ingredients are well seasoned and the sauce has thickened slightly, add castella fish paste and finish. ## Provider Information provider : Ryukyu cuisine researcher Tomoko Anji ![Image](Not found)" "# Koobuirichii ｜ Our Regional Cuisines **Cuisine Name**: Koobuirichii **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Kelp ## History, Origin, and Related Events Ilichee, often heard of in Okinawa's local cuisine, is a dish made by stir-frying dry foods and root vegetables and then simmering them to add flavor. Among the various types of Ilichee, ""Koob Ilichee"" is the one that was mainly prepared for special occasions. Kubu"" means kelp, and ""kubu irichi"" is stir-fried kelp, sometimes called ""kubu iricha"" or ""kelp irini. Combining the words ""kelp"" and ""yorokobu,"" it has become an indispensable dish for weddings and other celebratory occasions. It is made by stir-frying shredded kelp and simmering it with pork broth, soy sauce, sugar, and other ingredients, giving it a rich, sweet, and spicy flavor. Boiled pork tripe is added, which blends well with the kelp and creates a unique flavor. It is also said that adding the pork broth several times during the simmering process, although it is time-consuming, makes the dish even tastier. When cutting dried kelp into strips, it is easier to cut if it is soaked in water, folded, and wrapped around another piece of kelp to hold it in place so that it does not slip. It is also said that adding pork broth several times, although it is time-consuming, makes the dish tastier. ## Opportunities and Times of Eating Habits Kombu is a dish served as a celebratory dish because of the word ""yorokobu,"" but nowadays it is made as a daily home cooking. ## How to Eat Wash kombu, rehydrate in water, and cut into strips. Cut boiled pork ribs, konnyaku, fish paste, and fried tofu into strips. Put seasonings such as sugar, soy sauce, and mirin in a pot and heat, seasoning the sanshin and konnyaku first. In another pot, fry kombu in oil, add pork broth, cover with a drop-lid, and simmer. Add the konnyaku and sampan meat with all the broth and simmer. When most of the broth is gone, add fish paste and fried tofu. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)In addition to being commonly made at home, it is also served at Okinawan home-style restaurants in the prefecture. As one of Okinawa's representative local dishes, it is also served at school lunches in Okinawa and other prefectures. ## Ingredients - Kelp (or chopped kelp): 40g - Pork tripe: 60g - Konnyaku (konnyaku): 40g - kamaboko (fish paste): 30g - Fried tofu: 30g - Pork broth: 2 cups - Salad oil: 1 tbsp. - sugar: 1 tbsp. - mirin (sweet cooking sake): 1／2 tbsp. - sake: 1 tbsp. - soy sauce: 1 tbsp or more - salt: pinch ## Recipe 1. 1. Wash and rehydrate kelp, drain, and cut into 3-4 mm strips. 2. 2. Boil whole pork and cut into strips. 3. 3. Cut konnyaku, fish paste and fried tofu into strips. 4. 4. Put sugar, mirin, sake, and soy sauce in a small saucepan, heat, and season pork and konnyaku. 5. 5. Heat oil in a pan, add kombu (kelp) and saute well. When kombu is well coated with oil, add pork stock, cover with a lid and simmer slowly until kombu is softened. 6. 6. Halfway through cooking, add the pork and konnyaku from 4 with their juices. 7. 7. When the broth is almost gone, add fish paste and fried tofu, mix, taste, and season with salt. ## Provider Information provider : Ryukyu cuisine researcher Tomoko Anji ![Image](Not found)" "# Nakamijiru ｜ Our Regional Cuisines **Cuisine Name**: Nakamijiru **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Pork offal ## History, Origin, and Related Events In Okinawa Prefecture, where pork is often eaten, it is said that ""everything but the squeal is eaten up"" because every last bit is used in cooking. Among them, ""Nakami-no-suimono,"" also called ""Nakami-no-suimono,"" is a local dish made from pork entrails such as large and small intestines and stomach, and is simply prepared in a clear soup. Despite the use of offal, the dish is characterized by its light and refreshing flavor. Careful preparation of the fish is essential, and the fish is washed with bean curd and flour, then boiled over and over again to remove the fat and odor. For the broth, a combination of bonito and pork is used, and when served as a high-class guest dish, the ingredients may be used only in the broth or only shiitake mushrooms are served. The unique and refreshing aroma of hihatsu, a spice similar to pepper, is sometimes added, but nowadays, grated ginger is commonly used instead. ## Opportunities and Times of Eating Habits It is eaten as a New Year's dish, or as a dish for celebrations or Buddhist memorial services, but is now also enjoyed as an everyday meal. ## How to Eat After washing with okara or flour, heat a pot with plenty of water and its contents, and when the water boils and the contents become cloudy, boil them down. Cut the contents into small pieces and boil again. Combine the pork stock and bonito stock, bring to a boil, add the dried shiitake mushrooms that have been rehydrated and cut into small pieces, season with salt and soy sauce to taste, and simmer over medium heat to infuse the flavors. Serve in bowls and add grated ginger. Konnyaku and fish paste are also sometimes added as ingredients. ## Efforts for Preservation and Succession (Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. Retort pouches of the soup are also sold at retail stores. It is sometimes served at cooking classes, events, and hospital lunches. ## Ingredients - Contents (pork stomach, large intestine, small intestine): 250g - Dried shiitake mushrooms: 2 pieces - pork broth: 2 and 1／2 cups - Bonito stock: 2 1／2 cups - salt: 1 tsp. - soy sauce: a pinch - hijatsu or grated ginger: a pinch ## Recipe 1. 1. Place the contents in a pot, add plenty of water, bring to a boil, spill, add water again, bring to a boil, and repeat 6 to 7 times. Once the smell is removed, simmer for about 2 hours, until the contents are soft enough to handle. 2. 2. Cut the uncut long ones into 5 cm long and 7 mm wide. 3. 3. Soak dried shiitake mushrooms in water and cut into thin strips. 4. 4. Bring a quantity of soup stock to a boil in a saucepan, add the shiitake mushrooms and the contents, season with salt, add a little soy sauce to taste, and simmer over medium heat for a while to let the flavors soak in. 5. 5. Pour 4 into a bowl and sprinkle with hihatsu. ## Provider Information provider : Ryukyu cuisine researcher Tomoko Anji ![Image](Not found)"