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# 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 

# 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) 

# 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) 

# 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 

# 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) 

# 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" 

# 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 

# 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) 

# 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) 

# 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. 

# 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) 

# 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" 

# 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". 

# 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" 

# 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) 

# 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) 

# 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) 

# 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) 

# 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 

# 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 

# 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 

# 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 

# 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 

# 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) 

# 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) 

# 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) 

# 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 

# 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) 

# 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" 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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" 

# 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" 

# 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" 

# 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 

# 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 

# 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" 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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 

# 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) 

# 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) 

# 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 

# 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) 

# 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) 

# 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) 

# 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) 

# 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 

# 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 

# 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) 

# 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) 

# 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) 

# 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) 

# 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 

# 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" 

# 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 

# 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) 

# 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” 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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) 

# 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 

# 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 

# 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 

# 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 

# 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