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# Kanrobai (Nectar plums) ｜ Our Regional Cuisines **Cuisine Name**: Kanrobai (Nectar plums) **Region**: Our Regional Cuisines ## Main Lore Areas Ogose Town ## Main Ingredients Used Plums ## History, Origin, and Related Events Located in Iruma County, in the center of Saitama Prefecture, Ogose Town is home to the "Ogose Plum Grove", known as one of the three largest plum groves in the Kanto region. Roughly 20,000 plum trees are cultivated in the surrounding area. The history of this area, which has long been known as the “village of plums”, can be traced back to the Nanboku-cho Period, when plum trees from Dazaifu, Kyushu, was introduced to the area, and subsequently widely planted and cultivated. The Beni plum, a thick-fleshed, high quality specialty product of Ogose Town, is a beautiful plum that turns red when fully ripe. In addition to pickled plums with salt, one of the traditional plum dishes in Ogose Town is nectar plums. ## Opportunities and Times of Eating Habits "Kanrobai (Nectar plums)" are made in early June, during the plum harvest season, when the plums are crunchy. ## How to Eat Soak green plums in water for a long period of time to remove the astringent taste, drain well, remove the seed, and pickle with sugar before refrigerating. Soak washed and drained red shiso leaves in plum vinegar. Wrap the plums in the "shiso leaves" and pickle them in sugar and plum syrup before refrigerating for another month. The syrup from the plums is sometimes diluted with water and consumed as juice. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Commonly made in households. ## Ingredients - Green plums (freshly harvested): 1kg - Sugar: 800g～1kg - Red shiso leaves: appropriate quantity - Plum vinegar: appropriate quantity ## Recipe 1. 1. Soak the green plums in plenty of water for about 5 hours to remove the astringent taste. 2. 2. Rinse the plums to remove any debris, drain in a colander, cut into quarters with a knife and remove the seed. 3. 3. Put the quartered plums and 2／3rds of the sugar in a container or jar with a lid and leave at room temperature until the plums begin to water, then refrigerate. 4. 4. Rinse the red shiso leaves, drain, and soak in plum vinegar for 1 day. Be careful not to soak them for too long, or the color will fade. 5. 5. Squeeze the red shiso leaves dry and wrap the plums in the red shiso leaves (3 plums to 1 leaf). Place the wrapped plums in a container, springle with the remaining sugar (1／3rd), fill the container to the brim with the syrup from the plums, and refrigerate. The plums will be ready for consumption in about 1 month. ## Provider Information provider : "JA Irumano Musashino Food Culture Promoters" 

# Miso Poteto (Miso potatoes) ｜ Our Regional Cuisines **Cuisine Name**: Miso Poteto (Miso potatoes) **Region**: Our Regional Cuisines ## Main Lore Areas Chichibu area ## Main Ingredients Used Potatoes, miso paste ## History, Origin, and Related Events “Miso potatoes” become well-known after it won the “5th Saitama B-Grade Local Gourmet Championship in Chichibu” (2009), but it is actually a local dish that has been passed down in the Chichibu area for generations. Farmland has long been cultivated in the Chichibu area, where there is little flat land. It is said that "miso potatoes" originated from dipping small potatoes roasted over an open fire in miso sauce. Farmers have eaten "miso potatoes" as light lunches (kojyuu-han), when they take breaks from farm work. "Miso potatoes", which combine flaky potatoes and sweet and spicy miso paste, are now enjoyed in various settings as snacks and side dishes. ## Opportunities and Times of Eating Habits In the Chichibu region, farmers take breaks to eat a light meal or snack when they are hungry from farm work. This meal, or alternatively the local food that they eat, is known as "kojyuu-han". Miso potatoes was one such common "kojyuu-han". Today, "miso potatoes" are commonly served as part of a school lunch or a home-cooked meal, or eaten as a daily snack. ## How to Eat Make miso sauce by combining miso paste with ingredients such as sugar and sake. Peel and cut potatoes into bite-sized pieces, boil, coat them with a batter made of flour and water, and fry in oil. Once the potatoes are crispy, drain the oil and drizzle the miso sauce over the potatoes while they are still hot. You can also add minced yuzu or green laver to the sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Miso potatoes" are commonly prepared at home and also served in school lunches at nursery schools and schools. It is also available at restaurants within the prefecture. Chichibu City has adopted a character who likes "miso potatoes", "Potekuma-kun", as its mascot. ## Ingredients - Potatoes: 400g - Flour: 30g - Frying oil: appropriate quantity - 【Seasoning】Miso paste: 30g - 【Seasoning】Sugar: 30g - 【Seasoning】Sake: 1 tsp. - 【Seasoning】Mirin containing alcohol: 1 tsp. - 【Seasoning】Water: 1 tbsp. ## Recipe 1. 1. Chop potatoes into pieces and soak them in water. 2. 2. Combine flour and water to make a thin batter. Drain the potatoes and coat them with the batter. 3. 3. Heat the oil to 180°C and fry the potatoes. 4. 4. Combine all the seasonings and reduce to make the sauce. 5. 5. Drizzle the sauce over the potatoes from step 3. ## Provider Information provider : "Fukaya City School Nutritionists Association" Norie Sasaki 

# Jelly Fry ｜ Our Regional Cuisines **Cuisine Name**: Jelly Fry **Region**: Our Regional Cuisines ## Main Lore Areas Gyoda City ## Main Ingredients Used Okara (Soy Pulp), Vegetables ## History, Origin, and Related Events Despite being referred to as “Jelly Fry”, this dish is completely different from meats or fish fried in oil, as well as from traditional “jelly” which is a confectionery. Rather, the name “jelly fry” comes from its shape, which resembles a traditional “koban” oval gold coin. In fact, it apparently used to be called “Sen Fry” (i.e. “Money Fry”), before becoming called “Jelly Fry”. While it looks like an unbattered croquette, it is characteristically made from a mixed okara and potato base, with carrots and green onions. The combination of sauce seasoning with its chewy texture has made it a favorite among local people. Its roots lie in a dish called “Yasai Manju” (Vegetable Buns), which originate from northeast China. It is said to have been invented by the owner of the “Ippuku Chaya” restaurant in Gyoda City, who served in the Russo-Japanese war. It became commonly eaten in the late Meiji period (1868-1912) and has remained a favorite snack of the people of Gyoda City to this day. ## Opportunities and Times of Eating Habits It has mainly been eaten as a snack for common people. ## How to Eat Mix okara or boiled and mashed potatoes with sauteed carrots, green onions and other vegetables. Arrange into a small oval shape and deep-fry in oil. Finish by dipping everything in Worcestershire sauce. Stores in the city have jelly fry burgers and jelly fry pita sandwiches. Curry and chocolate banana flavors are also available as variants. ## Efforts for Preservation and Succession Jelly fry is served at school lunches in Saitama Prefecture in Gyoda City and its surroundings. It is also offered and sold at restaurants and butcher shops across the Prefecture. It has been introduced in various media as a local delicacy, with Gyoda City’s mascot character “Kozeni-chan”, appearing at many events both inside and outside the city. ## Ingredients - Okara (Soy Pulp): 340g - Potatoes: 300g - Flour: 40g - Eggs: 1 - Carrots: 60g - Onions: 70g - Salt, Pepper: A pinch of each - Salad oil, Worcestershire sauce, Chuno Sauce: To taste ## Recipe 1. 1. Boil the potatoes in their skins. Mash them, removing their skins. 2. 2. Finely chop the vegetables. 3. 3. Knead the okara well to remove any air. 4. 4. Add the potatoes and vegetables to the okara. Add flour, the egg, salt and pepper, and mix everything well. 5. 5. Arrange the mixture into oval shapes and deep-fry in oil at 160 degrees until golden brown. 6. 6. Put the Worcestershire sauce and Chuno sauce in a bowl at a ratio of 06時04分, and dip the freshly fried jelly fries into it to finish. ## Provider Information provider : Traditional cuisine of North Saitama 

# Niboto／Himokawa ｜ Our Regional Cuisines **Cuisine Name**: Niboto／Himokawa **Region**: Our Regional Cuisines ## Main Lore Areas Fukaya City, Iruma District, Hiki District, Chichibu Region ## Main Ingredients Used Udon ## History, Origin, and Related Events In Saitama Prefecture, where a large amount of wheat is produced as a secondary crop during rice cultivation, a wide variety of udon noodles dishes have been created in different regions. These include "Niboto" which is eaten mainly in Fukaya City, "Himokawa" and "Uchiire" in Iruma District and Hiki District, and "Okkirikomi" in the Chichibu area. All feature seasonal vegetables simmered in broth, then wide noodles are added without pre-boiling to help thicken the broth, which differs from Yamanashi Prefecture's pumpkin and miso-based "Hoto." In the past, this regional cuisine was a daily staple that was eaten for dinner by families gathered around a pot in a sunken hearth, and even today it is served in many households to warm the body during winter. In Fukaya City, it became known as a beloved dish of local businessman Eiichi Shibusawa who was active from the Meiji to Showa periods. In addition to being served for school lunches in Fukaya City, a "Niboto Party" is held at a local community center every year on November 11th, the anniversary of Mr. Shibusawa's death. ## Opportunities and Times of Eating Habits Regardless of the region, it is a daily staple mainly eaten at home, and it is generally consumed from autumn through winter as a warm and thick simmered dish. In Fukaya City, it is known for its connection to local legend Eiichi Shibusawa, and it is eaten on November 11th, the anniversary of his death, as a commemoration of his achievements and virtues. ## How to Eat Salt and water are added to wheat flour, then the dough is kneaded, rested, and thinly rolled out with a rolling pin to form thick, flat noodles. Local seasonal vegetables such as daikon radish, carrot, napa cabbage, and taro root are cut and lightly fried in oil. The vegetables are simmered in dashi broth or water until soft, then the udon noodles are added along with a soy sauce-based seasoning. In Fukaya, plenty of green onions, a Fukaya specialty, are added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being made at home, it is also served in school lunches. It can also be enjoyed at many restaurants in Fukaya City and the Chichibu area. Niboto noodles are manufactured and available for purchase, and they are popular as souvenirs. There is also a "Bushuu Niboto Study Group" formed by local volunteers. ## Ingredients - Himokawa noodles: 200g - Hon-shimeji mushroom (fried in a bit of oil and seasoned with soy sauce): 50g - Chicken (cut into bite-size pieces): 50g - Daikon radish (cut into thin quarter moons): 100g - Green onion (sliced diagonally or chopped): 1／2 piece - Fried tofu pouch (cut into strips): 1 piece - Napa cabbage (roughly chopped): 100g - Japanese mustard spinach: 50g - Carrot (cut into thin quarter moons): 50g - Thickly-shaved bonito flakes: 40g - Water: 1.4L - Soy sauce: 3.5 tablespoons - Sake: 1 teaspoon ## Recipe 1. 1. Make the dashi broth. Put water and thickly-shaved bonito flakes into a pot and bring to a boil over high heat. Once it boils, lower the heat and boil for about 8 minutes while removing the scum. Remove from heat and strain. 2. 2. Boil the Japanese mustard spinach and cut into bite-sized pieces. 3. 3. Stir-fry the carrot in oil (not listed in ingredients), then stir-fry the chicken. 4. 4. Once the chicken changes color, add the daikon and stir-fry, then add the dashi broth from step 1. 5. 5. Add the napa cabbage core, leaves, fried tofu, green onions and stir-fried hon-shimeji mushrooms to the mixture in step 4 and simmer. 6. 6. Once the vegetables are cooked, season with soy sauce and sake, and carefully add in the raw Himokawa noodles. 7. 7. Once the Himokawa noodles are cooked, add the boiled Japanese mustard spinach. ## Provider Information provider : Recipe provided by: Fukaya City School Dietitian Association, Norie Sasaki 

# Neji/azuki boto ｜ Our Regional Cuisines **Cuisine Name**: Neji/azuki boto **Region**: Our Regional Cuisines ## Main Lore Areas Chichibu area, Hiki County ## Main Ingredients Used Udon and red beans ## History, Origin, and Related Events Neji, which has its roots in the town of Ogano in Chichibu County, is a local dish made by tossing short udon noodles twisted into spirals in red bean paste. A loose bean paste like oshiruko is sometimes used as well, in which case it is called “azuki boto.” It can be said to be a home-cooked dish unique to the Chichibu region, where wheat cultivation is thriving, but there is also a theory that it was created as a substitute food for those who were poor and could not afford mochi. In Higashi-Chichibu Village, Chichibu County, instead of noodles, the local flavor is “azuki sukui,” which is made by molding the dough into a shape similar to a farming tool called a winnow and mixing it with red bean paste. ## Opportunities and Times of Eating Habits It is eaten on the day of Okuribon on August 16th. In the past, azuki boto was made in the hearth on harshly cold nights in the middle of winter to warm the cold bodies of the entire family. Today, it is eaten as a snack. ## How to Eat Add water to the red beans, bring to a boil and drain, then simmer until soft. Adjust to taste with a little sugar and salt. Twist into spirals, cut it into easy-to-eat lengths, boil until soft, and mix with the red beans. It is also sometimes served with a loose bean paste like oshiruko. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being commonly made at home, you can also taste it at restaurants in the prefecture. ## Ingredients - [Paste] red beans: 250g - [Paste] sugar: 150g - [Paste] salt: 5g - [Udon] flour: 300g - [Udon] salt: 5g - [Udon] water: 150ml ## Recipe 1. 1. Make the red bean paste. Wash the red beans, put them in a pot, and heat them. When it boils, discard the hot water, add water again, and simmer until soft. 2. 2. Add sugar and salt to adjust the taste. 3. 3. Make the udon. Mix the flour with salt, add water, and knead well. 4. 4. Place the kneaded dough on a noshi board, use a rolling pin to roll it out to a thickness of 3 mm, then cut it into 8 cm long and 1 cm wide noodles and twist them by holding both ends. 5. 5. Boil the noodles in plenty of hot water, and when cooked, put them in a strainer. Drain the water and sprinkle the red bean paste over it. ## Provider Information provider : Recipe provided by: Local cuisine of Chichibu “Enjoy the flavors of Yamaai” 

# Neginuta (Green Onion Nuta) ｜ Our Regional Cuisines **Cuisine Name**: Neginuta (Green Onion Nuta) **Region**: Our Regional Cuisines ## Main Lore Areas Fukaya City,Prefecture-wide ## Main Ingredients Used Green onion ## History, Origin, and Related Events Saitama Prefecture produces a whopping 50,600 tons of green onions, making it the second biggest producer of green onions in all of Japan (Ministry of Agriculture, Forestry, and Fisheries, (2020 Annual Production, Crop Survey (Vegetables))). With the nation’s largest 2,230 square meters of cultivated land dedicated to green onions, they’re certainly one of Saitama Prefecture’s leading local produces. Summer green onions are grown in cities such as Koshigaya, Yoshikawa, and Misato in the southeastern side of the prefecture, while winter green onions (aka Welsh onions) are grown in Fukaya, which is on the northeastern side; “Fukaya green onions” in particular have become a brand of their own. Fukaya uses green onions in many dishes such as negiyaki pancakes, which truly bring out the flavor of green onions, or shiraae salad, nanbanzuke marinated meat, etc. Green onions are especially indispensable in niboto, a noodle dish that is part of Fukaya’s regional cuisine. Neginuta is another dish using green onions which is a must at all celebrations. Winter green onions in particular have a mouthfeel that heightens the sweetness of any dish and pairs deliciously with the flavors of vinegared miso, creating an exceptional taste. Neginuta has traditionally been brought out at celebrations to subtly indicate to guests that “the event is going to end soon.” ## Opportunities and Times of Eating Habits “Neginuta“ is both a dish eaten in everyday home cooking and a dish served to guests during celebrations such as weddings. It is particularly often brought out as the closing dish of an event. In Fukaya, the 23rd of November has been declared “Fukaya Green Onion Appreciation Day” during which many events are held where people gift a bouquet of green onions, rather than flowers, to people they feel grateful towards. ## How to Eat Fukaya green onions are cut into 3cm long strips, steamed until soft, then drained and cooled. Sesame seeds are toasted in a frying pan, then pounded with a pestle and mortar. The ground sesame seeds are combined with sugar, miso, and vinegar, and then used as a dressing for the green onions who have now lost all their liquid. It’s also delicious with added squid or fish cakes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The dish is generally made at home, but can also be eaten in restaurants within the prefecture. Recent years have even seen the dish included in school lunches in a bid to ensure that the regional dish will be handed down to the next generations. ## Ingredients - Fukaya green onions: 3 (360g) - Thread kamaboko (you can also use store-bought or crab kamaboko): 30g - (Dressing) white sesame seeds (you can also use pre-ground ones): 20g - (Dressing) white miso: 20g - (Dressing) vinegar: 2／3 tablespoons - (Dressing) sugar: 1 tablespoon - (Dressing) Western mustard (powder): 0.7g ## Recipe 1. 1. Slice the green onions thinly and diagonally. 2. 2. If using carb kamaboko, cut it finely, and if using kamaboko, cut it into thin strips. 3. 3. Grind the sesame seeds. (If using pre-ground sesame seeds, just use as they are.) 4. 4. Combine all dressing ingredients except the vinegar and stir together over a low heat. When the sugar has dissolved, take off the heat and add the vinegar. 5. 5. Steam the green onions. 6. 6. When both the green onions and the dressing have cooled, toss them together with the ground sesame seeds. ## Provider Information provider : Norie Sasaki of the Soka City Dietary Habits Improvement Promotion Committee Council 

# Katemeshi ｜ Our Regional Cuisines **Cuisine Name**: Katemeshi **Region**: Our Regional Cuisines ## Main Lore Areas Chichibu Region, Saitama City, Hiki District, Iruma Area ## Main Ingredients Used Rice, Vegetables ## History, Origin, and Related Events “Katemeshi” is a well-established local dish in Saitama Prefecture, and especially the Chichibu region. This dish seems to have been created by adding various ingredients to rice in order to increase the amount that could be eaten, particularly in areas with relatively low levels of rice production. It was difficult for rice to be a diet mainstay in areas unsuitable for rice cultivation. In fact, even in areas that were suitable for rice cultivation, rice remained a valuable cash crop for small farmers, who used it to pay rent to their landowners. Because of this, once the harvested rice had been divided up for weddings and funerals, the remainder was often sold by the farmers. As a result, to increase the bulk of the leftover rice scraps that could be eaten, a dish was created in which seasoned and boiled vegetables such as potatoes and daikon radish were added. The Katemeshi which is served at school lunches in the northern part of Saitama Prefecture is made of vinegared rice mixed with regional ingredients. By contrast, in the southern part of the Prefecture, which includes Saitama City, Katemeshi is made by mixing either white or light brown rice with “zuiki” (dried taro stems). In the Chichibu region, adding “zuiki” to rice is also standard practice. Thus, one of Katemeshi’s characteristics is that the flavor of the rice and the ingredients that are added to it vary depending on the region and the family serving it. Although it is popular today as a home-cooked meal, the fact that Katemeshi is made with soy sauce, which was known among farmers as a seasoning for “hare no hi” (special occasions), indicates that it was actually a dish mostly eaten for special occasions. In fact, it is said to have been cooked more often than “Gomoku Chirashi”, another rice dish eaten on “hare no hi”. Especially in urban areas, it was eaten for “hare no hi” in the same way as sushi. ## Opportunities and Times of Eating Habits It is often prepared as an event food for “Yama no Kami” (a day in January when people do not work in the mountains and refrain from entering them), the Peach Festival, the eighty-eight day from the beginning of spring, the beginning of the Bon Festival, the feast day of Ebisu, one of the seven gods of good fortune, and other such occasions. ## How to Eat Stir-fry vegetables such as dried shiitake mushrooms and zuki rehydrated in water, carrots, daikon radishes, etc., along with deep-fried tofu and “shirataki” konjac noodles. Simmer everything in a mixture of soy sauce, mirin, sake and sugar. Mixthe simmered ingredients with white rice, vinegared rice or brown rice. The Chichibu region is the longstanding home of the “Sansai Katemeshi” to which wild mountain vegetables have been added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This dish is commonly made at home and can also be enjoyed at restaurants across the Prefecture. ## Ingredients - Rice: 450g (3 cups) - Daikon radish: 150g - Burdock root: 50g - Carrots: 50g - Dried shiitake mushrooms: 4, 5 pcs. - Deep-fried tofu: 2 pcs. - Oil: 1 tablespoon - Water: 100cc - Soy sauce: 3 tablespoons - Sake, mirin, sugar: 1 tablespoon of each - Salt: 2-3 teaspoons ## Recipe 1. 1. Wash the rice and soak it in water for about 30 minutes before cooking. Since the water is colder in winter, it is a good idea to extend the soaking time. 2. 2. Cut the carrots and radishes into small strips. Rehydrate the shiitake mushrooms in water and cut them into strips. Chop the burdock roots into small pieces and drain off the scum. 3. 3. Stir-fry all the ingredients in oil, then add the seasonings and simmer the mixture. 4. 4. Add the cooked rice to the mixture in step 3. ## Provider Information provider : Recipe provided by: Inheritor of Hometown Tastes: Saitama Hometown Traditional Cuisine Collection 

# Shio anbin ｜ Our Regional Cuisines **Cuisine Name**: Shio anbin **Region**: Our Regional Cuisines ## Main Lore Areas Kuki City, Kazo City, Gyoda City ## Main Ingredients Used Glutinous rice, azuki beans ## History, Origin, and Related Events In Kuki City, Kazo City, Gyoda City, and other areas from northern to eastern Saitama Prefecture, "shio anbin" has been eaten to celebrate the harvest of new rice since ancient times. Shio an-bin" is a rice cake filled with sweet bean paste seasoned with salt instead of sugar, and the salt enhances the natural sweetness of azuki beans and glutinous rice. The sweet bean paste is now the mainstream, but this type was created in the middle of the Edo period, when sugar was so precious that the common people could seldom eat it. In the areas where "shio-an-bin" has been handed down, it is one of the familiar local dishes of the local people, and has been eaten on many occasions such as harvest festivals and other special occasions. ## Opportunities and Times of Eating Habits It was eaten by farmers when they celebrated the harvest of glutinous rice. In addition, handmade "shioan-bin" (salted bean jam) is sometimes sent to relatives on children's festive occasions such as Momo-no Sekku (Peach Festival), Tango no Sekku (Dragon Boat Festival), and first birthdays. Daifuku with red sweet bean paste and "shio an-bin" were sometimes served as red and white "an-bin mochi" on Hare (festive) days. It was also eaten on other occasions such as April 15 and October 15, when people waited for the sun to shine, and on September 1, when people prayed for a good harvest before the rice harvest and gave gifts, etc. There is also a custom of having children who have started walking before their first birthday carry about 10 salt an-bin on their backs to celebrate their growth. ## How to Eat Softly cooked azuki beans are mixed with salt and kneaded well. Soak the glutinous rice in water overnight, drain off the water, steam it for about an hour, and pound it with a rice-cake pounding machine. Divide the rice into individual portions and place the salted bean paste in the center of the flattened rice cake and wrap it around the rice cake. Shape into a slightly flat circle. It is usually eaten with sugar, but it can also be baked with soy sauce. ## Efforts for Preservation and Succession It is made at home and can be purchased at Japanese confectionery stores in the prefecture. ## Ingredients - Glutinous rice: 7 gou (1 kg) - Azuki beans (boiled): 3 gou (1 kg) - Coarse salt: 30 g ## Recipe 1. 1. Make salted red bean paste by kneading softly boiled azuki beans with salt. 2. 2. Drain off the water from the glutinous rice soaked in water overnight, and steam for about 1 hour. 3. 3. Pound the steamed glutinous rice with a rice-cake pounding machine. 4. 4. Divide the mochi into individual portions, roll out flat, wrap in salted bean paste, and shape into a round, slightly flattened an-bin. ## Provider Information provider : Hometown Taste Traditions Saitama Hometown Traditions Cooking Collection 

# Iga manju ｜ Our Regional Cuisines **Cuisine Name**: Iga manju **Region**: Our Regional Cuisines ## Main Lore Areas Kounosu City, Kazo City, Hanyu City, Gyoda City ## Main Ingredients Used Manjuu, glutinous rice ## History, Origin, and Related Events Igamanju, which is said to have originated in Konosu City (formerly Kawasato-cho), is a local delicacy for special occasions that has been handed down from generation to generation in the breadbasket region of northeastern Saitama Prefecture. In the area where many farmers have grown wheat as a back crop, flour dishes such as udon and manju have developed so much that the phrase "udon for lunch in the morning with manju" was born. Iga manju, a steamed combination of manju and sekihan (red rice), has an unexpectedly sweet and salty flavor and firm texture, and once you try it, you will become addicted to it. The name "iga-manju" comes from the fact that the manju is covered with sekihan (red rice), which looks like the "iga" of a chestnut. There are various theories as to the origin of the manju, such as, "Glutinous rice was expensive, so the manju was placed inside the sekihan to increase the bulk," or "A farmer's wife steamed sekihan and manju together in a rice steamer to save time and effort, and they ended up sticking together. ## Opportunities and Times of Eating Habits It has been made and eaten at home as a good luck charm for festivals and celebrations in spring, summer, and fall. Today, they are sold at Japanese confectionery shops in northeastern Saitama Prefecture, and each store offers unique igamanju. Today, it is not only a delicacy for special occasions, but also a local delicacy that is well-loved by local people. ## How to Eat The manju is covered with sekihan (red rice) and steamed. Some simply put sekihan on top of the manju, others cover the entire manju with sekihan, and still others sprinkle sesame seeds on top of the sekihan, depending on the household or store. ## Efforts for Preservation and Succession It is sold at Japanese confectionery stores in the prefecture, and is also made at home. ## Ingredients - Glutinous rice: 2gou (310g) - Sasage: 30g - sweet bean paste: Easy to make = about 30 portions - Azuki beans: 300g - Sugar: 225g - salt: A pinch - [Dumpling wrap]: 40g per sheet - Flour: 200g - Sugar: 80g - Baking powder: 7g - Milk: 45cc - Water: 45cc ## Recipe 1. 1. Make azuki bean paste. （Wash azuki beans and boil them in plenty of water (1.5L). 2. 2. When it starts to simmer, add about 200 cc of water. 3. 3. When it boils again, discard the hot water. 4. 4. Add 1L of water and simmer until softened (about 1 hour). 5. 5. Add sugar in two parts and finally salt. Then reduce to a simmer until all the water is absorbed, keeping an eye on the pot to make sure it does not burn. 6. 6. Draw a straight line on the bottom of the pan with a wooden spoon, and when it becomes a single line, it is done. 7. 7. Transfer to a baking pan and when cooled, roll into a ball to make bean paste. 8. 8. Make the manju. Put the whiskers in boiling water and cook over medium heat for about 10 minutes. Then, remove from heat, drain off the white bean curd and cool in a separate container. When cool, soak the glutinous rice in the broth overnight. Drain off the water in a colander, and steam the white bean curd and glutinous rice together for about 30 minutes. You can also use the "Okowa mode" of the rice cooker with the default amount of water for the whitebait and glutinous rice. 9. 9. Divide the azuki bean paste from 7 into 30g portions and roll into rounds. 10. 10. Mix flour with baking powder and shake 3 times. Add sugar water (dissolve sugar with milk and water using a whisk). Mix the dough for the dumpling wrap, but do not knead it. Then cut the dough into 30g pieces and roll them out. Roll out the dough, wrap the filling and shape into a ball. 11. 11. Place the red rice on a flat surface in a steamer, arrange the 3 ingredients on top, cover with more red rice, and steam on high heat for about 15 minutes. 12. 12. Remove from heat, remove excess sekihan and shape into a shape. ## Provider Information provider : Hometown Taste Traditions Saitama Hometown Traditions Cooking Collection 

# Hiya jiru/Suttate ｜ Our Regional Cuisines **Cuisine Name**: Hiya jiru/Suttate **Region**: Our Regional Cuisines ## Main Lore Areas Kawajima Town, Iruma area, northern part of the prefecture ## Main Ingredients Used Vegetables ## History, Origin, and Related Events Cold soup" is a local dish that has developed in various places in Japan, using vegetables and fish from each region. Among them, "chilled soup" in Saitama has been eaten as a dipping sauce for udon noodles, which is unique to the "udon culture" in the area where wheat was widely cultivated as a back crop to rice cultivation. In the past, farmers who cultivated rice were very busy from rice planting to harvest, as manual labor was the basic method of farming. Cold soup, which was easy to make and nutritious during the busy farming season, was very useful. Surrounded on all sides by rivers and fertile land, Kawajima-Town has long been a thriving rice-growing community, and "chilled soup" was called "suittate" and was a staple food for farmers. The term "suttate" comes from the fact that the farmers used to grind vegetables and other ingredients with a mortar and eat them "suritate" (freshly grated). It is also called "chilled soup" or "tsuttate. ## Opportunities and Times of Eating Habits Chilled soup, made with freshly harvested vegetables and cold water, was a popular dish among farmers working in the hot summer sun. Seasoned with miso, which is rich in protein and provides salt, and adding summer vegetables such as cucumbers, shiso leaves, and myoga makes it a refreshing meal even on hot days when food is hard to come by. ## How to Eat Combine sesame and miso in a mortar and pestle, then add plenty of cool vegetables such as cucumber, shiso leaves, and myoga to bring them together. Finally, pour cold water and mix. In Kawajima Town's "suttate," vegetables are also grated together in a mortar and pestle. It is not only eaten with udon noodles, but also poured boldly over rice. ## Efforts for Preservation and Succession It is made as a summer dish not only by farmers but also by ordinary households. Restaurants in the prefecture use local ingredients and offer unique arrangements of noodles and dipping sauce. Kawabeh, the mascot character of Kawajima Town, holds a surikogi-stick for suritate and wears an outfit that resembles a bowl. ## Ingredients - Golden sesame seeds (brown or yellow): 3 tbsp. - shiso leaves: 4 to 5 leaves - Onion: 1／4 piece - ice: Appropriate amount - Rice miso: 2 tbsp. - cucumber: 1／2 - Dashi stock (bonito dashi) or cold water: 360cc - Udon noodles: 250g ## Recipe 1. 1. Roast sesame seeds (start with a cold frying pan over high heat for 30 seconds until sesame seeds start to bounce) and mix well in a mortar and pestle. 2. 2. Add rice miso, onion (finely chopped), and shiso leaves (finely chopped), and mix with sesame in a mortar. Cut cucumber into round slices, add to mortar and mix well. 3. 3. Add dashi stock or cold water and mix well. Adjust the consistency to taste. 4. 4. Put ice in the bowl and make the soup cold. (If you want to eat all of it) You can also put the soup in a small bowl and put ice in it. (In this way, the soup is diluted only to the extent that it is consumed.) You may add myoga or ginger as condiments. Cucumber may be shredded and served separately. ## Provider Information provider : Image Source : Kawajima-Town Chamber of Commerce and Industry 

# Gojiru ｜ Our Regional Cuisines **Cuisine Name**: Gojiru **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Soybeans, vegetables ## History, Origin, and Related Events "Go-jiru" is a local dish loved throughout Saitama Prefecture, especially in areas where rice and field crops were cultivated. Especially in areas where rice cultivation was popular, soybeans, which grow well even in poor land, were often planted in rice paddies to make effective use of the land. Soybeans grown in rice paddies for private use are commonly known as "tanokuro-mame" (beans between rice paddies). In Saitama Prefecture, soybeans have long been cultivated as a crop rotation crop and as a substitute crop in rice paddies. Thus, soybeans have been a familiar food for people, and "Gojiru" has been an everyday food for the common people. It is characterized by its rich flavor and nutritional content of soybeans and seasonal vegetables. Miso is the most popular seasoning, but soy sauce and salt are also used. The amount of soybeans added and the degree of mashing vary from household to household. ## Opportunities and Times of Eating Habits In the autumn, when soybeans were harvested, households enjoyed making and eating Gojiru, a soup made of soybeans, as the weather turned chilly. As a source of protein, which tends to be in short supply during the winter, kurejiru was also useful as a nutritional food to relieve fatigue. ## How to Eat Soak soybeans in water to reconstitute them, then grind them in a mortar until smooth. Boil taros, radishes, carrots, shiitake mushrooms, deep-fried tofu, and konnyaku in broth. Add soybeans to the simmering broth and when cooked, add green onions and season with miso to taste. Because people's diets were frugal in the past, the dish was often made with fried bean curd and one or two vegetables in addition to soybeans, and many people ate it over rice. ## Efforts for Preservation and Succession In addition to being made at home, it can also be enjoyed at school lunches and restaurants. Kawashima Town has developed "Kawashima Gojiru" made with more than 10 kinds of vegetables, including raw soybeans and taro bones, and offers it at restaurants in the town for the purpose of revitalizing the local community. ## Ingredients - Soybeans: 80g - Taro: 100g - Daikon radish: 100g - Carrot: 60g - Green onion: 60g - shiitake mushroom: 4 pieces - konnyaku: 80g - fried tofu: 1 sheet - Miso paste: 2 to 3 tbsp. - 7 spice red pepper: As much as desired ## Recipe 1. 1. Wash soybeans, soak in water, and grind smoothly in a mortar. 2. 2. Cut taro into round slices, or half-moon slices for thicker ones. Cut radish, carrot and deep-fried tofu into strips, leek into small cubes, and shiitake mushroom into thin strips. 3. 3. Cut konnyaku into strips and blanch. 4. 4. Make an appropriate amount of broth (not included in the quantity) in a pot and add taro, radish, carrot, deep-fried tofu, shiitake mushrooms, and konnyaku in this order and bring to a boil. When the broth comes to a boil, add the soybeans, and when cooked, add the green onions and miso paste and season to taste ## Provider Information provider : Hometown Taste Traditions Saitama Hometown Traditions Cooking Collection 

# Saitama no udon ｜ Our Regional Cuisines **Cuisine Name**: Saitama no udon **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used wheat flour ## History, Origin, and Related Events Saitama Prefecture, which produced Aizo Gonda, who devoted himself to the development of high-yield cultivation methods that increased wheat yields by four to five times, such as "barley steeping," is one of the leading udon kingdoms in Japan. Udon production is the second largest in Japan (according to the "Annual Report on Statistical Survey on Production of Rice and Wheat Processed Foods" by the Ministry of Agriculture, Forestry and Fisheries in 2009), and although it has been decreasing compared to the past, it is still a major wheat-producing prefecture. In the past, wheat was widely grown in Saitama Prefecture as a back crop to rice. As a result, wheat has become a central part of the diet, and each region has developed a rich variety of foods using wheat. For example, in the northeastern part of the prefecture, udon noodles are handmade and have a strong and smooth texture; in the western part, udon noodles are served with dipping sauce and have a very strong texture and a brownish color; and in the central part of the prefecture, udon noodles are served along the riverside and are wide and chewy. The number of local dishes and "B-rank gourmet" foods that have taken root in the area since ancient times is said to number more than 20 in total. Today, in order to differentiate udon from other regions and express uniqueness, regional names and words that express characteristics are often added, but in the past, udon was almost always called "udon" in all regions. ## Opportunities and Times of Eating Habits Udon has been eaten on various occasions, including weddings, funerals, and annual events, as well as as as a daily food for farmers who grow wheat. ## How to Eat Add salt and water to wheat flour and knead well to a dough the consistency of earlobes. Let the dough rest and then stretch it with a rolling pin, adjusting the thickness and width according to the type of udon. Boil in boiling water until the noodles are transparent, then drain in a colander and serve with the respective dipping sauces. Some udon noodles are boiled together with vegetables and other ingredients. ## Efforts for Preservation and Succession Udon is made at home and also served at school lunches. It can also be enjoyed at restaurants, roadside stations, and direct sales of agricultural products in the prefecture. ## Ingredients - Flour: 500g - salt: 10g - Water: 200cc - Flour powder: Appropriate amount - [Kaeshi] Soy sauce: 500cc - [Kaeshi] Mirin: 90cc - [Kaeshi] Sugar: 90g - Dashi stock: 2L ## Recipe 1. 1. Combine the kaeshi and dashi stock for the soy sauce. The ratio is 1 part kareshi to 4 parts broth (to taste). [Kareshi] Dissolve mirin and sugar together over heat without boiling, then turn off the heat and add soy sauce. Add kombu (kelp) to water and bring to a boil over medium heat. After 2 to 3 minutes, remove from heat and strain through a colander. 2. 2. Place the sifted flour in a bowl, add the salt water, and gently combine the flour and water, lifting the flour slowly at first. Continue to lift the flour from the bottom and slowly drop it into the bowl. 3. 3. When the dough is the consistency of an earlobe, press the dough together with your weight and force, then place in a plastic bag and let rise at room temperature for about 2 hours. 4. 4. Roll out the dough evenly on a rolling board to a thickness of 3 to 4 mm using a rolling pin. Use enough flour at this point. 5. 5. After the dough has flattened out, fold the dough into a ball and cut it into 3 to 4 mm wide strips with a knife. 6. 6. Place the noodles in boiling water and boil for 8 to 12 minutes. When the noodles become clear, remove from the water and rinse immediately. ## Provider Information provider : Hometown Taste Traditions Saitama Hometown Traditions Cooking Collection 

# Kaki Mochi ｜ Our Regional Cuisines **Cuisine Name**: Kaki Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Katori City ## Main Ingredients Used Glutinous Rice ## History, Origin, and Related Events Kakimochi is mainly eaten as a snack with tea, deep-fried in oil or grilled over charcoal, and is said to originate from the "kakimochi" that was made with rice cakes during the New Year in the lunar calendar. There are two ways to eat it: deep frying the dried rice cake in low-temperature oil or grilling it over charcoal, and it is said to taste best after one month. Kakimochi can be stored in a mesh bag in a well-ventilated place for up to one year.Glutinous rice grown in the granary area of the Tone River basin produces sticky and tasty rice cakes. Chiba Prefecture is the largest producer of early rice in eastern Japan, thanks to its mild climate, abundant water, and lush greenery. The most common variety of rice produced in Chiba is Koshihikari. "Fusa-Kogane," a variety that has been produced in Chiba since 2006, and has large grains and a fluffy texture. It is characterized by its slightly soft, firm consistency and its resistance to hardening even when cold. Similarly, "Fusaotome," a breed originally developed in Chiba Prefecture, is an early ripening variety that has been produced since 1998. It is characterized by large grains, moderate stickiness, and a light flavor. The original "Grain Subusuke," the first variety developed in 14 years, has been in production since 2020. It is said to have large grains with moderate stickiness and elasticity. ## Opportunities and Times of Eating Habits It is eaten mainly as a snack throughout the year, regardless of the particular time of year. ## How to Eat Put steamed glutinous rice, peeled and grated taro, salt, sesame, seaweed, and other ingredients into a rice cake pounder. After pounding, roll out the mixture into a fish cake shape. After about two days, cut into 2 to 3 mm thick sliced pieces, and hang them in the shade for two days or put them in a mesh bag and hang them in a well-ventilated place. After about half a month, they will dry out and can be stored and used as needed. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Commercial products are available at roadside station stores, specialty stores, and grocery stores. ## Ingredients - Glutinous rice: 3 squares - [Ingredients for mixing] Taro: 08月10日 of tea cup (peeled and grated) - [Ingredients for mixing] Salt: 2 tbsp. - [Ingredients for mixing] Black sesame seeds: 2 tbsp. - [Ingredients for mixing] Nori (seaweed): 3-4 sheets - [Ingredients for mixing] Baking soda: 1 tbsp. ## Recipe 1. 1. Put steamed glutinous rice and ingredients for mixture into a rice cake pounder.(Tear nori (seaweed) into pieces and pound for a longer time than normal rice cakes. If you use less salt, the rice cake will crack easily after it is made into kakimochi.) 2. 2. When the rice is done, roll it out into a fish cake shape. (The size of two rice cakes should fit inside the kouji-buta (small wooden box). 3. 3. After about 2 days, cut into 2 to 3 mm thick slices with a knife, and hang them one by one in the shade for 2 days, or put them in a mesh bag and hang them in a well-ventilated place. 4. 4. fter about half a month, they will dry out, so store them and use them as needed. ## Provider Information provider : "Boso no Furusato Ryori" (Agriculture Chiba Publishing Department) 

# Uri no Teppo Zuke ｜ Our Regional Cuisines **Cuisine Name**: Uri no Teppo Zuke **Region**: Our Regional Cuisines ## Main Lore Areas Narita City, Katori City ## Main Ingredients Used Gourd ## History, Origin, and Related Events The inside of the gourd is hollowed out like a gun barrel, stuffed with chili peppers wrapped in perilla leaves as gunpowder, and marinated in a seasoning solution consisting mainly of additive-free soy sauce and mirin (sweet rice wine). The chili peppers make it spicy and crunchy. It is a dish that can be eaten as a side dish with rice or as a snack with sake. The name "Teppozuke" comes from the fact that a gourd with a hole in it looks like a cannonball and a green chili pepper looks like a bullet. The ingredients are carefully selected and include white gourd, chili pepper, and perilla leaves grown in Chiba Prefecture. The flavor of soy sauce and the crispy texture of the gourd are generally enjoyed. It is also famous as a souvenir from Naritasan Shinshoji Temple. Each of the many pickle stores in Narita has its own unique combination of flavors and ingredients, and it is up to you to choose which one you like best. Walking around and comparing them from store to store in Narita is one way to enjoy them and taste the many different flavors for yourself. A brand of cucumbers called "Hagurauri," which are so soft that even people with wobbly teeth can eat them, are also produced. ## Opportunities and Times of Eating Habits In the old days, it was made in the Narita area as a preserved food for the winter when crops were scarce. Chiba Prefecture has long been a major producer of melons, and even today, "Uri no tepponzuke" is made in the prefecture because of its high production of shirouri (white gourd). ## How to Eat Soak the salted gourd in salt for about 2 days, changing the water from time to time, and drain well. Boil the seasoning, let it cool down, soak the water melon, and cover it lightly with a drop-lid (a special pot lid that is smaller than the pot and keeps the ingredients submerged) . On the next day, take out the water melon, boil the seasoning again, let it cool down, resoak the water melon again, and cover with the drop-lid. Repeat this process for 4 to 5 days, and it will be ready to eat in about a week. Be sure to boil the seasoning and let it cool before use. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Teppozuke was originally only eaten as a home-cooked dish and was not distributed as a product. However, local pickles makers began to pay attention to this unique pickle and commercialized it, and today, many pickles makers in Chiba Prefecture produce and sell Teppozuke. ## Ingredients - Salted gourd: 1kg - Coarse soybeans: 200g - Soy sauce: 2 cups - Sake: 1／2 cup - Mirin (sweet rice wine): 1／2 cup - Vinegar: 1 tbsp. - Green Shiso: 10 leaves - Green chili pepper: 3 to 5 ## Recipe 1. 1. Soak salted gourd in salted water for 2 days, changing water from time to time, and drain well. 2. 2. Boil seasonings, cool, soak gourd and cover lightly with a lid. 3. 3. On the next day, take out the gourd, boil the seasoning again, let it cool down, soak the gourd again, and cover with a drop lid (a special pot lid that is smaller than the pot and keeps the ingredients submerged). 4. 4. Repeat the above process for 4 to 5 days. 5. 5. It is ready to eat in about one week. 6. 6. Squeeze the salted gourd well until all the water is removed and no excess moisture remains.Be sure to boil the seasoning and let it cool before use. ## Provider Information provider : "Chiba no Furusato Ryori" (Chiba Prefecture) 

# Karanamasu ｜ Our Regional Cuisines **Cuisine Name**: Karanamasu **Region**: Our Regional Cuisines ## Main Lore Areas Uchibo Area (also produced along the coast of Boshu) ## Main Ingredients Used Sardines, okara (bean curd), Japanese leek, carrots, cucumbers, fried thin tofu, peanut powder, yuzu, etc. ## History, Origin, and Related Events "Karanamasu" is a vinegared dish made from sardines and okara (bean curd). Karanamasu is eaten at festivals and other gatherings, as well as in everyday life. For festive occasions, it is made in the shape of a rabbit and served on a platter, while for festive occasions, it is served on a regular plate.In Sangen-cho, Tateyama City, Chiba Prefecture, a "Housogomori" is held every year on January 15, when everyone gathers in one house. Karanamasu" is still served as a standard dish at the Housogomori. "Houso" is an infectious disease caused by the smallpox virus, which is said to have been introduced to Japan in the 6th century. It became established in Japan during the Edo period and was repeatedly spread. The symptoms of smallpox were so bizarre that people began to believe that there was a "demon god in smallpox," and the custom of worshipping the pox god as the god of smallpox spread. The custom of holding a pemphigus festival to ward off the plague of pemphigus is also said to have developed.When "Karanamasu" is served at events, it is made in the shape of a bale on a large plate for one person at a time. ## Opportunities and Times of Eating Habits "Karanamasu" is eaten at festivals and other gatherings, as well as in everyday life. Although "Karanamasu" using sardines has been handed down as a local dish, many households do not use sardines in their daily meal of "Karanamasu". ## How to Eat Mix miso, vinegar, sugar and peanut powder. Cut fried thin tofu with hot water to remove oil into small pieces and cook with soy sauce and sugar in a sweet and spicy sauce. Wash salted sardines with vinegar and cut into small pieces. Cut carrots into strips and cucumbers into thin round slices, sprinkle with salt and let them soften. Cut Japanese leek into small pieces. Squeeze and drain the carrots and cucumber, then add all the ingredients to the seasoning mixture and dress. At this time, it is best to roast the okara in advance or heat it in a microwave oven before mixing it in. Finally, add the shredded yuzu peel and form into a bale shape. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even today, it is often made at home and passed down from parent to child. In addition, you can purchase "Karanamasu" at roadside stations, and experience making "Karanamasu" and other local dishes of Chiba Prefecture at old private homes and other places. ## Ingredients - Fried thin tofu: 1 - Soy sauce: A little - Sugar: 1 tsp. - Sardine (tuna): As needed - Cucumber: 1／2 - Carrot: 25g - Japanese leek: 1／2 - Okara (bean curd): 250g - Peanut powder: 25g - Yuzu peel: As needed - [Seasoning A] Miso paste: 40g - [Seasoning A] Vinegar: 50cc - [Seasoning A] Sugar: 100g ## Recipe 1. 1. Mix peanut powder with seasoning A. 2. 2. Sprinkle fried tofu with hot water, cut into small pieces, and cook sweetly with soy sauce and sugar. 3. 3. Wash sardines with salt and vinegar and cut into small pieces. 4. 4. Cut cucumber into thin round slices and carrot into thin strips, sprinkle with salt and let them soften. Finely chop the Japanese leek. 5. 5. Squeeze and drain 4, then mix 2, 3 and okara with 1. If using store-bought okara, roast the okara or heat it in a microwave oven before mixing. 6. 6. Add the shredded yuzu peel, mix together, and form into a bale. ## Provider Information provider : "Chiba's side dishes" (Chiba Prefecture Dietary Improvement Council) 

# Kinzanji-Miso ｜ Our Regional Cuisines **Cuisine Name**: Kinzanji-Miso **Region**: Our Regional Cuisines ## Main Lore Areas Togane City ## Main Ingredients Used Eggplant, young ginger, Japanese myoga ginger, and others ## History, Origin, and Related Events "Kinzanji Miso" is a specialty product of Togane City in Chiba Prefecture and is a type of miso that has been produced in Chiba Prefecture since ancient times. This miso is made by combining soybeans with wheat gluten and adding vegetables such as winter melons, eggplants, and ginger. It is a regional dish enjoyed not only in Chiba Prefecture but also in other areas such as Wakayama, Aichi, and Shizuoka Prefectures.According to one theory about its origin, Kukai (Kobo Daishi) visited Tang (present-day China) as part of a diplomatic mission, underwent training at temples such as Kinzanji, and upon returning to Japan, passed on the method of making "Kinzanji Miso." Another theory suggests that Shingon Buddhist monk, Shinchi Kakushin (Hotokugonshi), from the Kamakura period traveled to Song (another historical Chinese era), trained at Kinzanji, and upon returning to Japan, passed on the production method when founding Mt. Washimiya Kokoku-ji in Wakayama Prefecture.Later, during the Edo period, Tokugawa Yoshimune, the eighth shogun, is said to have gifted Kinzanji Miso to the shogunate, which led to its popularity in Edo (present-day Tokyo).There is also a theory that Kinzanji Miso played a role in the origin of soy sauce. ## Opportunities and Times of Eating Habits Due to the use of summer vegetables, Kinzanji Miso is often produced from summer to winter. However, since processed products of Kinzanji Miso are available for sale in various places, it can be enjoyed throughout the year. ## How to Eat Cut the eggplant in half lengthwise and then into strips about 5-7mm wide. In a bowl, mix the eggplant with salt and myoban (a type of red pepper). Place a weight that is double the weight of the eggplant on top and let it sit overnight. Cut the ginger into thin strips and mix with salt. Like with the eggplant, place a weight on top and let it sit overnight. Next, immerse the Japanese ginger in boiling water without cutting it. After taking it out and placing it in ice water, remove excess water and cut it in half lengthwise. Then finely julienne the Japanese ginger. Put barley malt, soy sauce, and sugar in a pickling bag. Add the drained ingredients: eggplant, grilled alum, and ginger. Seal the bag tightly, add a weight equal to the total weight, and place it in a cool place. Stir the mixture daily. It will be ready to eat in about a week. ## Efforts for Preservation and Succession It is still made in households today. Kinzanji Miso, a type of miso used as a condiment, is widely enjoyed as a accompaniment to rice, a snack with alcohol, and is also used in various dishes, showcasing its versatility in cuisine. ## Ingredients - Eggplants: 3kg - New ginger: 1kg - Myoga (Japanese ginger): 500g - Salt for pickling eggplants: 1% - Grilled myoga: 1% - Salt for pickling ginger: 1% - [Seasoning A] Malted rice (barley): 1 sheet - [Seasoning A] Soy sauce: 1 cup - [Seasoning A] Sugar: 1 kg ## Recipe 1. 1. Cut the eggplant in half lengthwise and then into strips about 5-7mm wide. In a bowl, mix the eggplant with salt and myoban(grilled alum). Place a weight that is 2-3 times the weight of the eggplant on top and let it sit overnight. The next day, squeeze out excess moisture. 2. 2. Cut the ginger into thin strips (2-3mm), mix with salt, and place a weight on top. Let it sit overnight, then squeeze out excess moisture the next day. 3. 3. Immerse the myoga in boiling water while keeping it whole, then transfer to ice water. Remove excess water and cut it in half lengthwise, then finely julienne. 4. 4. Mix the ingredients for seasoning A thoroughly. 5. 5. Place all the ingredients in a pickling bag and mix well. 6. 6. Seal the opening of the bag tightly, add a weight equal to the total weight, and place it in a cool place. Stir daily. It will be ready to eat in about a week. ## Provider Information provider : "Chiba's side dishes" (Chiba Prefecture Dietary Improvement Council) 

# Chikko_Tofu / Milk Tofu ｜ Our Regional Cuisines **Cuisine Name**: Chikko_Tofu / Milk Tofu **Region**: Our Regional Cuisines ## Main Lore Areas Minami-boso City, Kamogawa City ## Main Ingredients Used Milk, vinegar ## History, Origin, and Related Events During the Edo period, the 8th shogun of the Tokugawa shogunate, Tokugawa Yoshimune, is said to have raised a breed of white cattle. This cattle (a type of zebu) is believed to have originated from India at the Mineoka Ranch in what is now Minamiboso City and Kamogawa City in Chiba Prefecture. From the milk of these white cattle, a dairy product known as "white cattle cheese" or "white cattle dairy" was produced, marking the beginning of dairy farming in Japan. The white cattle had humps resembling those of a camel, long drooping ears, and a distinctive white coat. This breed is currently found only in Kamogawa City.One of the traditional dishes associated with this region is called "Chikko Tofu." It is a tofu made from the colostrum (first milk) of cows and has been consumed in the Awa-Kamogawa region of Chiba Prefecture since ancient times. The colostrum is heated and solidified to create this dish, which is considered a traditional type of cheese in Japan. However, due to the quick souring of colostrum, it did not enter general circulation and remained a local delicacy enjoyed among dairy farming households.In different regions, this dish is known by various names such as "Chikko Katametano" (meaning "hardened milk") and "Mineoka Tofu." There is also a variation called "milk tofu," where regular milk is used instead of colostrum, making it suitable for general consumption. The manufacturing methods and names vary, but these dishes are all part of the food culture born in regions where dairy farming has been active since ancient times. ## Opportunities and Times of Eating Habits "Chikko Tofu" has traditionally been made using the colostrum (first milk) produced when a cow gives birth and has been consumed among dairy farming households. However, nowadays, it is widely processed using heated cow's milk and enjoyed by the general public in various forms. ## How to Eat Heat the milk without bringing it to a boil. Add vinegar, stir, and once the liquid separates from the "Chikko Tofu," stop the heat. Drain it using a sieve to remove excess liquid. Once the liquid is well drained, it is ready to eat. Serve with soy sauce drizzled on top. ## Efforts for Preservation and Succession In the "Project Kamogawa Flavor Ark," there are educational volunteer activities aimed at promoting food culture in the local community through hands-on cooking workshops using "Chikko Tofu" and local ingredients. "Chikko Tofu" (Milk Tofu) continues to be used in the creation of over 200 dishes, ranging from main courses to desserts. ## Ingredients - Milk: 1L - Grain vinegar: 4 tbsp. ## Recipe 1. 1. Pour milk into a pot and heat it. Once it reaches just below boiling (70-80°C), turn off the heat, add grain vinegar, and gently stir. 2. 2. Once it has solidified and turned white, strain it using a dampened cheesecloth. Shape it, and let it cool. 3. 3. When eating, drizzle soy sauce over it. It's also delicious to sprinkle sugar on top or season it with a mixture of sugar and soy sauce to create a crumbly texture. In this way, Chikko Tofu can be versatile as an ingredient, allowing for various culinary adaptations. ## Provider Information provider : "Furusato Ryori in Boso" (Published by Agriculture of Chiba Publishing Department) 

# Iwashi no Unohana Zuke (Utsugi no Hana Pickled Sardines) ｜ Our Regional Cuisines **Cuisine Name**: Iwashi no Unohana Zuke (Utsugi no Hana Pickled Sardines) **Region**: Our Regional Cuisines ## Main Lore Areas Kaiso Region/Kujukuri Region ## Main Ingredients Used Black-backed sardines, okara (bean curd), green peppers, carrots, ginger ## History, Origin, and Related Events The Kujukuri region is a treasure trove of food products from both the land and sea, and has long been known as a particularly good fishing ground. Sardines, a representative seafood of the Kujikuri region, have been caught in such large quantities since the Edo period that they are sometimes referred to as “the rice of the sea”. Being a familiar fish on Kujikuri tables, a wide variety of dishes exist to take advantage of the delicious taste and rich nutritional content of sardines. Among them, “utsugi no hana pickled sardines”, which is made using sardines caught between November and March, is a local dish eaten during the New Year’s festival, as well as on other special occasions. It is also eaten on a daily basis as a food that is easily preserved and keeps a long time. “utsugi no hana pickled sardines” is a dish that is made using sardines that are pickled in vinegar while they are still fresh, before being marinated in okara (bean curd). Because okara’s white color results in it sometimes being referred to as “utsugi no hana” (the deutzia crenata flower), it is sometimes called “utsugi no hana pickling”. Being the residue of soybeans produced when making tofu, okara is a healthy food rich in dietary fibers. By pickling food items in okara, it is possible to prevent them from oxidizing and losing their shapes. ## Opportunities and Times of Eating Habits The dish uses black-backed and large sardines caught between November and March. It is eaten both as a daily staple food, as well as during festivals and as a New Year’s dish. Being available as a processed product for purchase in urban stores and on the Internet, it can be eaten all year round. ## How to Eat Sprinkle salt on the prepared sardines and let stand for 1 day. Wash off the salt and soak the sardines in vinegar and sugar for one more day. Put okara in a pan and stir fry it without burning it. When it has been thoroughly heated, add a mix of sugar and vinegar as seasoning. Cut the green bell peppers and carrots into 3cm long strips, season with salt to soften, and pat dry. Add the sardines, the green bell peppers, carrots, sesame and chopped ginger to the okara, before finally adding shredded yuzu peel. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This dish is still made in homes and passed down from parent to child. Being available for purchase both in urban stores and on the Internet, it is easy to find and enjoy. ## Ingredients - Black-backed sardines (anchovies): 300g - Okara (bean curd): 100g - Green bell peppers: 50g - Salt: 30g - Carrots: 50g - Yuzu peels: Appropriate quantity - Ginger: Appropriate quantity - Sesame seeds: Appropriate quantity - [Seasoning A] Vinegar: 75ml - [Seasoning A] Sugar: 3 tbsp. - [Seasoning B] Vinegar: 1 tbsp. - [Seasoning B] Sugar: 2 tbsp. ## Recipe 1. 1. Remove the heads of the sardines, gut and bone them, and wash them well in water. 2. 2. Sprinkle the sardines from 1 with salt and leave overnight. Rinse in cold water, remove the salt and marinate them in Seasoning A for one more day. 3. 3. Put the okara in a pot and cook over medium heat for 20 minutes, stir-frying it without letting it burn (adjust the heat and time as needed). Allow the okara to cool before adding Seasoning B. 4. 4. Cut the green bell peppers and carrots into 3 cm long strips, soften them with a pinch of salt, and pat them dry with cooking paper. 5. 5. Add the ingredients from 2, along with sesame seeds, chopped ginger, the ingredients from 4, and shredded yuzu peel to the ingredients from 3. ## Provider Information provider : “Snacks of Chiba” (Chiba Prefectural Dietary Improvement Council) 

# Iwashi no Dangojiru ｜ Our Regional Cuisines **Cuisine Name**: Iwashi no Dangojiru **Region**: Our Regional Cuisines ## Main Lore Areas Hokuso and Kujukuri areas ## Main Ingredients Used Sardine, daikon radish, carrot, taro, green onion ## History, Origin, and Related Events Kujukuri area is rich in seafood and local delicacies, and it has been known for its favorable fishing grounds since long ago. Sardines are the representative seafood of the Kujukuri area, and they are nicknamed the "Rice of the Sea" because they have been caught in large quantities since the Edo period. There are a large variety of dishes that take advantage of the deliciousness and nutritious value of sardines, which are a mainstay of dining tables throughout the Kujukuri area. One of the classic dishes among these is "Iwashi no Dangojiru| (sardine dumpling soup) made with sardines caught from November through March. Products such as sesame-seed pickled sardines, whole dried sardines, and mirin-dried sardines are sold at the "Kujukuri Beach Big Sardine Catch Festival" held from February to March each year. In addition to classes held by local residents on how to prepare sardines, you can taste a variety of sardines dishes, including freshly fried sardine tempura. ## Opportunities and Times of Eating Habits "Iwashi no Dangojiru" can be eaten all year round, but it is most often eaten in the cold winter for the warming soup filled with ingredients such as daikon radish and dumplings made by mixing sardine paste with miso. It is often made using Seguro sardine, which is in season during the winter from November to March. ## How to Eat Cut the daikon radish and carrot into small pieces, and the taro into bite-size pieces. Fillet the sardine, chop into rough pieces, the grind in a mortar. Add grated mountain yam, egg, and miso to the mortar and mix together. Fill a pot with water, add the daikon radish and carrot, and bring to a boil. Once boiling, add the taro. Use two spoons to form the sardine paste into dumplings, then drop into the pot and boil. Season with soy sauce, sprinkle with green onion at the end, then remove from heat. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still made at home today, and is passed down from parents to children. It is served as part of school lunches, and it is popular among the younger generation. In addition, a "New Year's Day Festival" is held in Kujukuri every year on January 1st, providing the opportunity to try foods such as "Iwashi no Dangojiru" and whole dried fish. ## Ingredients - Seguro sardine: 100g - Daikon radish: 100g - Carrot: 50g - Taro: 100g - Green onion: 1／2 - Water: 4 cups - Soy sauce: just a little - [Ingredient A] Mountain yam (grated): 1／2 tbsp. - [Ingredient A] Beaten egg: 2 tbsp. - [Ingredient A] Miso: 30g ## Recipe 1. 1. Cut the daikon radish and carrot into small pieces. 2. 2. Cut the taro into bite-size pieces. 3. 3. Roughly chop the filleted sardine, then grind in a mortar. Add the Ingredient A items and mix together. 4. 4. Pour water into a pot, add the ingredients from step 1 and heat. When it comes to a boil, add the ingredients from step 2. 5. 5. Use two spoons to form the paste from step 3, then add it to the pot from step 4 and simmer. 6. 6. Season with soy sauce, sprinkle with green onion, and remove from heat. ## Provider Information provider : "Chiba no okazu" (Chiba Dietary Improvement Council) 

# Kujira no Tare (Sauce-marinated whale meat) ｜ Our Regional Cuisines **Cuisine Name**: Kujira no Tare (Sauce-marinated whale meat) **Region**: Our Regional Cuisines ## Main Lore Areas Minami-Boso Region ## Main Ingredients Used Whale meat ## History, Origin, and Related Events “Sauce-marinated” is a local dish in the Minami-Boso region of Chiba prefecture, in which whale meat is marinated in a sauce and dried. It has the appearance of tree bark, and is colored black like charcoal or seaweed. A type of whale known as the giant beaked whale, which grows to roughly 12 meters long, is used to make “sauce-marinated.” The excavation of many whale bones from archaeological sites in Kamakura City, together with other evidence, suggest that coastal whaling may have begun in Boso between the late Kamakura Period (13th century) and the Muromachi Period (14th to 15th century). Even though “net whaling” became the mainstream whaling method in many areas, whaling in the Minami-Boso area is unique as net whaling was not suitable for giant beaked whales because they dive deep, leading to the adoption of “pierce whaling”.Whaling was common throughout Japan until the Showa period, and was a source of food for the general populace. “Sauce-marinated” is said to have been prepared as a preserved food due to the abundance of whale meat in the days where refrigerators did not yet exist. The Japanese name for "sauce-marinated whale meat (kujira-no-tare)" is said to have come from the fact that "whale (kujira) meat" was marinated in sauce (tare) and dried, or the fact that whale meat was hung from the eaves of houses. It is an indispensable and familiar part of the diet of the citizens of the Minami-Boso region, and people who have moved to other prefectures often buy sauce-marinated whale meat whenever they return to their hometowns in the region. ## Opportunities and Times of Eating Habits Preserved “sauce-marinated” is served throughout the year as a side dish alongside sake and rice. ## How to Eat "Kujira no Tare (Sauce-marinated whale meat)" in a sauce containing soy sauce, sake, and ginger to flavor it. The meat is then removed from the sauce and allowed to dry until damp. It is then roasted over a fire and eaten. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Sauce-marinated” is sold in vacuum-packed, thinly sliced form at fresh fish stores and souvenir stores in the Minami-Boso region, continuing the local tradition of consuming whale meat. ## Ingredients - Whale meat: 1kg - Soy sauce: 2 cups - Garlic: 1 large piece - Ginger: 10g - Sake: just a little - Mirin: just a little ## Recipe 1. 1. Cut 1 kg of whale meat into strips roughly 1 cm thick. 2. 2. Make dipping sauce by combining 2 cups of soy sauce, grated garlic and ginger, sake and mirin. 3. 3. Marinate the whale meat in the sauce for about 2 hours. 4. 4. Set the whale meat out to dry until damp. Do not over-dry. ## Provider Information provider : “Boso Local Cuisine” (Agriculture Chiba Publishing Department) 

# Rakkasei-miso(Pearuts Miso) ｜ Our Regional Cuisines **Cuisine Name**: Rakkasei-miso(Pearuts Miso) **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Peanuts, miso ## History, Origin, and Related Events Rakkasei (peanuts), also known as "Nankinmame," are said to have been introduced in Japan during the Edo period. The cultivation of peanuts in Chiba Prefecture is said to have started when Manuemon Makino, a farmer from Nango Village, Sanbu District (now Sanmu City),purchased the seeds from Nakazato Village, Miura District, Kanagawa Prefecture and began a trial production. Chiba prefecture accounts for 80% of the domestic peanut harvest in Japan today. They are generally roasted or boiled and eaten plain, but farmers devised "Rakkasei-miso" as a way to utilize non-standard peanuts that cannot be sold on the market. Peanuts are rich in nutrients such as fat and protein, and they were a valuable preserved food in the days when food was more scarce, thus becoming a regional cuisine. Even today, when raw peanuts are available, quite a few households make their own "Rakkasei-miso" with seasonings of their choice to always have on hand as a side dish. It is a familiar dish that is also served in school lunches and sold at supermarkets."Bocchi," a pile of harvested peanuts left to air dry naturally, has become a symbol of autumn. ## Opportunities and Times of Eating Habits Peanuts are generally harvested from September to November, but "Rakkasei-miso," made with processed peanuts, has a long shelf life and can be eaten all year round. It is a common side dish on the dinner table, and is eaten with rice or as a snack with tea. ## How to Eat It is also made at home, and each family has their own preferred miso, so the flavor varies by household. It is eaten on rice, as a snack with tea, or as a drinking snack. Depending on how you eat it, you can adjust the amount of seasonings such as miso and sugar to your liking. If you don't like it sweet, you can leave out the sugar and balance the miso with mirin instead, thus reducing the sweetness and making it more delicious. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is eaten daily at home. It is served in school lunches and sold at super markets. It is presented as a "Chiba Hometown Cuisine," along with further information on the websites of Chiba Prefecture and sales companies. ## Ingredients - Raw peanuts: 100g - Miso: 80g - Sugar: 60g - Sake: 1 tablespoon - Vegetable oil: as needed ## Recipe 1. 1. Pour oil into a frying pan and slowly roast the raw peanuts (with skins on) over low heat for about 15 to 20 minutes, taking care not to let them burn. 2. 2. Once the raw peanuts have been thoroughly roasted, add the sugar and miso, and once incorporated, finish by adding the sake. ## Provider Information provider : Recipe provided by: "Regional Cuisine of Chiba" (Chiba Jalan) 

# Boiled Peanuts ｜ Our Regional Cuisines **Cuisine Name**: Boiled Peanuts **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the prefecture (Chiba, Yachimata, Tomisato, Sodegaura etc ## Main Ingredients Used Peanuts ## History, Origin, and Related Events Originating in the Andes mountains of South America, peanuts entered Japan via East Asia in 1706. They were first cultivated in Okinawa, but their production began in earnest in the Meiji era (1868 - 1912). As well as Chiba, the main peanut producing areas also included Ibaraki, Kanagawa, Kagoshima, Tochigi, Nagasaki and Shizuoka prefectures. In Chiba, peanut farming was first trialled in 1876, in the Kujukuri Plain around Nango village, Sanbu district (now part of Sanmu city). The following year, the governor encouraged the prefecture's residents to grow them, and cultivation areas spread out from Asahi city. The peanut varieties of that time were susceptible to drought, however, and their planting gradually decreased. In the Taisho era (1912 - 1926), drought-resistant varieties were imported from China to the farmlands around Yachimata, and their cultivation boomed. They are currently grown throughout the prefecture, particularly in the Shimosa Plateau.Peanuts are adaptable, and suitable for growing in areas of well-drained volcanic ash soil. Chiba prefecture, located in the Kanto loam where volcanic ash from Mt Fuji and Mt Hakone lies thick, grows the most peanuts of anywhere in Japan, accounting for over 70% of the nation's output. They command a high market price, with many being used for cooking and processed foods. "Boiled peanuts" are a seasonal item in the areas they are grown, and are only made with peanuts freshly picked from the fields (fresh peanuts quickly begin to harden and lose their flavour once they are harvested; they will not taste very good if they are not boiled as soon as they are dug up). ## Opportunities and Times of Eating Habits Peanuts are harvested between September and late November, depending on their variety. After this they are processed, allowing them to be eaten all year round. They can be eaten as they are, added to okowa (glutinous rice steamed with various ingredients), or ground up and used in aemono (dishes of fresh vegetables served with various dressings). ## How to Eat Since they cannot be eaten raw, peanuts are boiled or roasted with their shells on. For "boiled peanuts", fill a saucepan with water, add salt equivalent to about 3% of the water, and bring to the boil (the boiling will produce scum, so it is best to use plenty of water.) As it boils, add the peanuts in their shells, and boil for around 40 to 50 minutes. After 30 minutes, remove a peanut occasionally to check its firmness. Once the peanuts are completely boiled, strain them and leave them to cool. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Boiled peanuts are preserved in airtight containers and sold online, at roadside stations, at supermarkets and so on. In Chiba city's Midori ward, the city's Agricultural Administration Division has held a one day event for parents and children to experience farming for themselves. At the "Study, Dig and Enjoy Peanuts!" event, visitors can try out peanut harvesting, and also sample boiled peanuts (event held September 26th to 27th 2020). ## Ingredients - Freshly dug peanuts: 20 shells - salt: A good amount ## Recipe 1. 1. Rinse the peanuts well to remove any dirt. 2. 2. Add plenty of water to a saucepan, along with the peanuts and salt. Bring to the boil, and boil for around 30 minutes. ## Provider Information provider : Recipe provided by: Chiba Side Dishes (Chiba Council for Promoting Improved Eating Habits) 

# Sangayaki ｜ Our Regional Cuisines **Cuisine Name**: Sangayaki **Region**: Our Regional Cuisines ## Main Lore Areas Around the Bōsō Peninsula Region ## Main Ingredients Used Horse mackerel or mackerel ## History, Origin, and Related Events In the area around the Boso Peninsula, horse mackerel, sardines, and Pacific saury catches have been abundant since ancient times."Namero" was the most convenient way for fishermen to prepare dishes from fresh fish on their unstable boats, as they only need to finely chop them together with miso. It turned out that the dish was so delicious that people couldn't help licking their plate clean, leading to "the name namero", which means to lick. When fishermen went to work in the mountains, they would carry "namero "in abalone shells and cook it by steaming or grilling it in their mountain huts. In the old Chiba dialect, the word for "house" is pronounced as "ga" in some cases. So, this dish came to be called" Sangayaki" (where san means mountain, ga means house or hut, and yaki means grill). ## Opportunities and Times of Eating Habits Horse mackerel is available year-round, but it tastes best in early summer before their spawning season. ## How to Eat Sangayaki can be prepared by grilling "namero "alone on a flat iron plate or stuffing "namero" into scallop or abalone shells and grilling them on a barbeque net. The key to making delicious "sangayaki" is to thoroughly pound "the namero "until it has a sticky texture. When done correctly, it will turn out tender and delicious. It is commonly eaten as a side dish with rice or as snacks to go with alcohol. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Nowadays, sangayaki is not only enjoyed in Chiba and is frequently found on menus at Japanese bars and seafood restaurants all over Japan. "The Minami-Boso Namero Research Society "was established in 2009 to promote" namero "and "sangayaki "as local dishes of Minami-Boso nationwide. Participating restaurants have come up with unique menus to allow locals and tourists visiting Chiba to savor "namero" in various ways. ## Ingredients - Mackerel whole fish: 1 - Miso: 2 tablespoons - Ginger: 20g - Onion: 1／2 piece - Bell pepper: 1 piece - Perilla leaves: 5 pieces - Scallop or abalone shells: 5 pieces ## Recipe 1. 1. Fillet the mackerel into 3 pieces, remove the skin, and finely mince it with a knife. Then, add miso and continue pounding. 2. 2. Julienne the ginger, finely dice the onion and bell pepper, and mix them together with the mince in step 1. 3. 3. Prepare scallop or abalone shells and stuff them with the mixture from step 2. Cover them with perilla leaves, place them on the grill, and let them cook until the fish meat inside puffs up. If you don't have scallop or abalone shells, you can use a plate instead. ## Provider Information provider : Recipe provided by: "Regional Dishes of Bōsō" (Published by Chiba Agricultural Cooperative Publishing Department) 

# Fuukashi ｜ Our Regional Cuisines **Cuisine Name**: Fuukashi **Region**: Our Regional Cuisines ## Main Lore Areas Bay Area from Futtsu City to Funabashi City ## Main Ingredients Used Asari Clams ## History, Origin, and Related Events Fuukashi made with asari clams is a local dish in the Bay Area stretching from Futtsu City to Funabashi City. During the Edo period, Funabashi City prospered as a post town along the major transportation route, boosting their agricultural and fishing industry. The fresh seafood caught in Funabashi Bay was even offered to the shogun’s clan. In particular, asari clams were abundant, meaty, and incredibly delicious. Since there were no refrigeration facilities back then, the fishermen steamed the asari before transporting them. The broth created from steaming the clams was mixed with a small amount of miso (miso was expensive and precious at that time) and consumed by the fishermen. This is said to be the origin of Fuukashi. The dish emerged due to the abundance of seafood in the region.(During the Heisei era, the availability of asari gradually declined. Currently, clam digging shores in the prefecture are maintained by importing juvenile clams from foreign countries.) ## Opportunities and Times of Eating Habits Fuukashi is typically consumed during the asari harvest seasons in spring (February to April) and autumn (September to October). ## How to Eat To prepare Fuukashi, asari clams are placed in a pot with kombu (kelp) broth and boiled. When the clams open and release their broth, a small amount of miso is added. The clams are then piled high in a bowl and served with the asari miso soup. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)At Minatocho Elementary School in Funabashi City, they hold a school event where students dig for clams and enjoy Fuukashi. ## Ingredients - Asari clams (cleaned): 1L - Miso: 150g - Water: 1.8L - salt: A pinch ## Recipe 1. 1. Place the cleaned asari and the specified amount of water in a pot. 2. 2. When it starts to boil, add the miso to lightly season the broth. 3. 3. Bring it to a boil again before turning off the heat. 4. 4. The most crucial step is to clean the clams of sand. Put the asari clams in 5 cups of water with 2 tablespoons of salt and let them sit in it overnight to remove the sand. However, this method will not work if it's too cold (early spring) and the water temperature is very low. ## Provider Information provider : Recipe provided by: "Regional Dishes of Bōsō" (Published by Chiba Agricultural Cooperative Publishing Department) 

# Seigaku Mochi ｜ Our Regional Cuisines **Cuisine Name**: Seigaku Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Katori and Kaizo regions ## Main Ingredients Used Rice flour ## History, Origin, and Related Events Invented by "Ohara Yugaku", a farmer leader active in the late Edo period. The name 'Seigaku mochi' is a reference to the study of 'seigaku' taught by Ohara Yugaku. "Seigaku" is based on the concept of harmony between morality and economy, and the idea that people should live in accordance with their natural conscience and help each other.The "seigaku mochi" was invented after trials by Yugaku, who wanted to make a kind of rice cake available to farmers who were unable to eat glutinous rice, which was expensive at the time."Rice flour" is used without being ground into powder, steamed twice and prepared using a mortar and pestle, similar to the process of pounding mochi (a mochi pounding machine can also be used). This technique spread primarily among rice farmers in the Katori and Kaiso regions, which were once famous for their rice production. Unlike mochi made from glutinous rice, this method boasts excellent preservability due to its non-hardening quality. It has been widely transmitted and passed down. It is also known by the alternate name "Tsukinuki Mochi." ## Opportunities and Times of Eating Habits Seigaku Mochi can be eaten all year round. It is eaten on a daily basis in a wide variety of dishes, including soups, hot pots, side dishes and as a sweet. The rice cake has a smooth texture with little stickiness, so it does not get stuck in the throat like rice cakes, making it a safe choice for the elderly. ## How to Eat "Seigaku Mochi "has the following characteristics: it does not dissolve easily in soups, is less sticky, has a softer texture and is easier to process and does not dissolve easily when stir-fried. It can be enjoyed in different textures and cooking methods from rice cakes. It can be used in soups, stir-fried dishes and in the style of white balls to make desserts. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The Ohara Yuigaku Shihou Denshoukai, dedicated to preserving the great achievements of Ohara Yuigaku's esoteric studies, produces and trademarked the 'Ohara Yuigaku Seigaku Mochi' through the efforts of its Women's Division. They pass down the authentic production methods under the name 'Ohara Yuigaku Seigaku Mochi,' and offer tasting sessions to visitors of the Ohara Yuigaku Memorial Hall. Additionally, at the 'Ikiiki Asahi Industry Festival & Furusato Festival Hikata' on November 8, 2015, they conducted sales which were well received. Chiba Prefecture's character, Chiba-kun, challenges the use of 'Seigaku Mochi' in cooking on the Chiba-kun Plaza website. The Chiba Traditional Local Cuisine Research Society carries out the tradition preservation activities.In the regions of Kashima and Umisatou, local farmers produce a small quantity of the dish which is sold at local farmers' markets. It has also been commercialized and is sold at places like 'Michi no Eki Kisaragi no Sato Asahi' and JA direct sales outlets under 'Midori no Daichi.' While it remains relatively unknown and purchasing opportunities are limited in other areas, within Chiba Prefecture and the Tokyo metropolitan area efforts are being made to promote and spread awareness of it. Special training seminars are organized and leaflets are distributed to promote its recognition, as it is a traditional local dish unique to the 'Rice Granary Chiba' region ## Ingredients - Rice flour: 1.4 kg - water: A dash ## Recipe 1. 1. Wash Rice flour and soak in water. (3-4 hours in summer, 1 night in winter) 2. 2. Drain the rice well, wrap the rice in a steaming cloth and steam it in a steamer with steam rising for about 20 minutes. 3. 3. Take steamed rice in a colander, soak in water and wash quickly, breaking each grain into pieces. 4. 4. Drain well and steam again until cored. (about 10 mins) 5. 5. After steaming well, in the case of a three-phase mochi pounding machine (the type where the mochi comes out in a stick shape), pound the rice once for Zoni and twice for Kinako (soybean flour) and Kuzu-an (bean paste). For home-use mochi pounding machines, the process is the same as for regular glutinous rice, but once the rice has become mochi-like, it must be pressed down from time to time with a rice scoop or similar. ## Provider Information provider : Recipes provided by : 'Boso no Furusato Ryori' (Agriculture Chiba Publishing Department), 'Seigaku Mochi' (Chiba Prefecture Rice Demand Expansion Promotion Council). 

# Kaiso ｜ Our Regional Cuisines **Cuisine Name**: Kaiso **Region**: Our Regional Cuisines ## Main Lore Areas From the Choshi region to the Kujukuri region center, the Kaiso region, and the Sanbu region ## Main Ingredients Used Seaweed (kotojitsunomata) ## History, Origin, and Related Events Kotjitsunomata, which is the origin of "Kaisou," is a seaweed about 20 cm in height that adheres to rocks in the intertidal zone. It grows in a regular pattern, branching out in two halves. It is said that its name comes from the shape of its branches, which resemble the strings of a koto (Japanese zither). The seaweed is thickened when heated and coagulates when cooled, and was used as a soap and adhesive in the olden days. At the end of the year, merchants from Choshi sold kotojitsunomata for the New Year, and this is how it came to be used in osechi dishes.It is customary to eat refreshing "kaizo" on New Year's Day, in addition to the more flavorful osechi dishes, to improve the digestion of the stomach. In some areas, it is also used for the Obisha Festival held on the small New Year's day. ## Opportunities and Times of Eating Habits At the end of the year, it is prepared as an osechi dish. It is an essential dish for the New Year. Because of its refreshing flavor, it is a useful chopstick rest for Osechi dishes, which often have a strong taste. ## How to Eat Wash kotojitsunomata thoroughly to remove dirt, then place in boiling water and simmer until thickened. When thickened, pour into molds, cool, and cut into bite-size pieces. The flavor of the sea can be fully enjoyed, so in addition to soy sauce, eat it with bonito flakes, green onions, and chili peppers on top. As an arrangement, finely chopped carrots and burdocks can also be shredded together to enjoy the different flavors and textures when eaten. ## Efforts for Preservation and Succession Sold at supermarkets and roadside stations under the name of "Honkaiso" or "Kaiso" (seaweed). ## Ingredients - Seaweed: 110g - Water: 2L - salt: a pinch ## Recipe 1. 1. Remove stones and shells from seaweed, wash quickly, and cut into 2 to 3 cm lengths. 2. 2. Put water and seaweed in a deep pot and let stand for about 1 hour. 3. 3. Start over high heat. When the seaweed begins to dissolve, reduce the heat to medium and cook, stirring constantly, until dissolved. 4. 4. When the bottom of the pot can be seen by drawing a line across it with a rice scoop, turn off the heat and pour the mixture into a container to prevent bubbles from forming. ## Provider Information provider : "Boso no Furusato Ryori" (Agriculture Chiba Publishing Department) 

# Haba zoni ｜ Our Regional Cuisines **Cuisine Name**: Haba zoni **Region**: Our Regional Cuisines ## Main Lore Areas Kazusa area, especially sanbugun County ## Main Ingredients Used Kazusa area, especially sanbugun County ## History, Origin, and Related Events "Haba" refers to "Haba-nori," dried seaweed from Boshu. (Haba-nori is a greenish yellowish-brown to reddish-brown spatula-shaped seaweed 15-25 cm long and 1.5-5 cm wide that is collected in winter and spring, chopped into 2 cm pieces, arranged in a bamboo screen, and dried in the sun. Originally eaten as a substitute for asakusa-nori, it was mostly consumed by local fishermen, partly because of its ugly appearance. Because of its misshapen appearance, it was mostly consumed by local fishermen, and thus became a local foodstuff. It has become a local New Year's dish because it is believed that eating "Haba Zoni" with Haba Nori in it at the beginning of the year brings good luck, saying that it will be good for one's health throughout the year.Haba-nori is grown in Kamogawa City and Minami-Boso City in the southern part of the Boso Peninsula, but it is also used in zoni in the Kujukuri area (Yamatake-gun City) and Ichihara City, which are far from the production area.Some households on the Hokuso plateau (Narita City and Sakura City) sprinkle "hiba" (dried daikon radish leaves) instead of habanori. ## Opportunities and Times of Eating Habits Beginning of the year, New Year's Day. ## How to Eat Eaten at home on New Year's Day. Baked or boiled rice cake is placed in a bowl, topped with soup and a mixture of habanori, aonori (green laver) and bonito flakes. ## Efforts for Preservation and Succession In order to promote local cuisine, Chiba Prefecture created a pamphlet introducing dishes that are easy to serve at hotels and restaurants. (The idea is to increase the number of places where people can easily enjoy local cuisine in the prefecture and attract tourists who are interested in food) "Haba Zoni" is also included in the proposal. ## Ingredients - rice cake: 1 piece - [Dashi soup stock] dried bonito flakes: A little - [Dashi soup stock] soy sauce: A little - Bonito flakes: A little - Haba (mackerel): 1／4 sheet - Aonori (green laver): 1 to 2g or a little ## Recipe 1. 1. Make soup stock from dried bonito flakes. 2. 2. Make soup stock by adding soy sauce to 1. (Soy sauce is added to the broth.)Season lightly because haba-nori is very salty. 3. 3. Dry-roast the haba and aonori in a frying pan or in a toaster oven. 4. 4. Bake or boil the mochi. 5. 5. Place mochi in a bowl, pour shimeji mushrooms over the mochi, and sprinkle generously with haba and aonori and shaved bonito flakes. ## Provider Information provider : "Boso no Furusato Ryori" (Agriculture Chiba Publishing Department) 

# Namero ｜ Our Regional Cuisines **Cuisine Name**: Namero **Region**: Our Regional Cuisines ## Main Lore Areas Coastal area of Boso Peninsula ## Main Ingredients Used horse mackerel, green onion, ginger, shiso ## History, Origin, and Related Events A local dish that has been passed down from generation to generation in the coastal areas of the Boso Peninsula in Chiba Prefecture, which faces the Pacific Ocean on the Kuroshio Current. It was invented by fishermen in Kamisusa and Awa (today's southern part of Chiba Prefecture) in order to cook freshly caught fish on board their boats, which are unstable. Miso (soybean paste) was used instead of soy sauce because soy sauce would spill over in the rough seas on the boat. It is said that the name "namero" came from the fact that "the more you lick the plate, the better it tastes. It also means "you can't eat it unless you lick it off" because it is very sticky and sticks to the plate. ## Opportunities and Times of Eating Habits It is made on a fishing boat with freshly caught fish. In the Minami-Boso area, horse mackerel is caught all year round. Depending on the season, sardines, saury, and flying fish are also used. In the process of becoming a home-style dish, the condiments of green onion and ginger were added. Today, it is prepared at home in a wide range of regions, not only in Chiba Prefecture, and is also served at izakaya (Japanese-style pubs) and other establishments. ## How to Eat "Namero" is a type of fish slice. It is made by mixing horse mackerel with miso paste, green onions, chopped ginger, etc., and pounding it until it becomes sticky. Fish such as saury, bonito, and squid are sometimes used in place of horse mackerel. Since it cannot be preserved, it should be tasted immediately after cooking while it is still fresh. ## Efforts for Preservation and Succession Kazuyuki Kurihara, Chairman of the Minami-Boso Namero Research Association (owner of "Daitokuya," established in 1869, who has passed on the food culture of Minami-Boso for five generations), established the association in 2009 to promote "namero" and "sangayaki," the local cuisine of Minami-Boso, throughout the country, and over 30 restaurants and lodging facilities have joined the joint More than 30 restaurants and lodging facilities participate in joint campaigns and recipe development. The group continues to work not only to preserve tradition, but also to develop it. ## Ingredients - horse mackerel: 4 - grated ginger: 3-4 tbsp. - long green onion: 1／2 - shiso: 4 leaves - Miso paste: 2 tbsp. ## Recipe 1. 1. Cut horse mackerel into 3 pieces, remove skin, and cut into 1 cm pieces. 2. 2. Put other ingredients on top of horse mackerel and beat with a knife until the horse mackerel becomes fluffy and almost keeps its shape. ## Provider Information provider : "Chiba no okazu" (Chiba Dietary Improvement Council) 

# Seguroiwashi no gomazuke ｜ Our Regional Cuisines **Cuisine Name**: Seguroiwashi no gomazuke **Region**: Our Regional Cuisines ## Main Lore Areas Kujukuri Town ## Main Ingredients Used Japanese anchovy, sesame, ginger, red pepper ## History, Origin, and Related Events Sardines have been eaten since the Heian period and are a familiar fish to the Japanese. The word "yowashi" was changed from "yowashi" to "iwashi" because sardines become weak as soon as they are brought ashore. The Kujukuri-hama beach in Chiba boasts the largest catch of sardines in Japan. Sardine fishing in this region has been active since the Edo period. It is said to have spread rapidly after fishermen from Kishu, Wakayama Prefecture, immigrated to the area and began seine fishing. The Kuroshio Current flows off the coast of Kujukuri-hama, and bonito, mackerel, and sardines are carried by the Kuroshio Current around the area, making it one of the best fishing grounds in Japan. Sardines caught on Kujukuri Beach are affectionately called "seguro" by the locals. （Seguro sardines are caught in large quantities but do not last long, and one method of preserving them has been handed down from generation to generation: sesame-zuke (pickled sardines in sesame paste). ## Opportunities and Times of Eating Habits It is made and eaten in winter, when it is in season. It is a local dish that is popular as an everyday side dish, a snack, and as an event food. ## How to Eat This dish is made with fresh sardines. After removing the sardines' heads and entrails and rinsing them under running water, the sardines are soaked in salt and repeatedly weighed down to remove the water. The sardines are marinated for several hours, adding roasted sesame seeds and red pepper, and are ready to eat in two to three days. ## Efforts for Preservation and Succession This local dish of Chiba Prefecture was selected as one of the "100 best local dishes of rural villages" by the Ministry of Agriculture, Forestry and Fisheries of Japan. It is actively produced on the sea side of Kujukuri-cho and Ooamishirasato City as a souvenir product. The seasoning ratio of pickled vinegar differs from store to store. Frozen products are also available. ## Ingredients - Japanese anchovy: 500g - Salt: 1／4 cup - Yuzu peel: a pinch - red pepper: a pinch - root ginger: 1／4 piece - sesame seeds: a pinch - [Seasoning A] Vinegar: 1／2 cup - [Seasoning A] Sake: 1／4 cup - [Seasoning A] Sugar: a pinch - [Seasoning A] Salt: 1／3 tsp. ## Recipe 1. 1. Remove the head and entrails from the sardines, rinse them under running water, and soak them in lightly salted water for 30 minutes to remove the blood. 2. 2. Drain off the sardines, place in a bowl, sprinkle with salt, and let stand for 5 hours. 3. 3. Cut red pepper into small pieces, shred root ginger and roast sesame seeds. 4. 4. Rinse 2 in cold water, drain, combine seasoning A in a bowl, and soak for 7 hours. 5. 5. Drain off the water from 4, place in a pickling bowl, sprinkle with 3, stack repeatedly and put a weight on top. 6. 6. After 2 to 3 days (adjust time according to taste), it is ready to eat. 7. 7. Garnish with strips of yuzu peel. ## Provider Information provider : "Chiba no okazu" (Chiba Prefecture Dietary Improvement Council) 

# Futomaki zushi ｜ Our Regional Cuisines **Cuisine Name**: Futomaki zushi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture, mainly in the Kazusa and Shimousa areas ## Main Ingredients Used Sushi rice, laver, eggs, dried gourd, greens (pickled greens), sakuradenbu ## History, Origin, and Related Events Sushi is a type of sushi that has been handed down from farmers to ordinary households, with a history dating back to the Kansei era.It has been eaten at festivals, peach festivals, cherry blossom viewing, entrance ceremonies, and other annual, weddings, funerals, and family events. Before World War II, it was made and served by local men of honor, but after the war, due to various circumstances, the role of the makers was shifted to women, and it has evolved into a more colorful and festive dish. It is called variously "futomakimatsuri zushi," "Bosomaki," "Boso futomakizushi," and so on. ## Opportunities and Times of Eating Habits It is an indispensable dish for traditional Japanese events and festivals such as Yabusame (horseback archery) festivals, Setsubun and Setsubun festivals, Koyasuko (a women's gathering to pray to the god of childbirth for safe delivery), Ebisuko (a commercial event to pray for prosperous business), and Mushifukuri (a festival to drive away insects and pray for a good crop so that crops will yield as many pests as possible). It is eaten throughout the year, regardless of the season. In addition to festivals, it is also made and eaten at family events such as entrance ceremonies, athletic meets, and cherry blossom viewing. ## How to Eat The taimaki is eaten while enjoying the gorgeous design on the cross section of the roll when it is cut. ## Efforts for Preservation and Succession Ms. Eiko Ryuzaki, who has presided over the Chiba Traditional Local Cooking Study Group since the 1960s, has actively passed on to the younger generation the techniques and designs of the rolls that are scattered throughout Boso. Selected as one of the 100 best rice balls in Furusato and one of the 100 best local dishes of farming and fishing villages. ## Ingredients - Sushi rice (white): 300g - Sushi rice (pink): 250g - [Sushi rice] rice: 5gou - [Sushi rice] Vinegar: 1／2 cup - [Sushi rice] Sugar: 1／2 cup - [Sushi rice] Salt: 1 tbsp. - omelet: 1 piece - [egg omelet] egg: 3 - [egg omelet] sugar: 2 tbsp. - [egg omelet] Dashi soup stock: 1 tbsp. - [egg omelet] Salt: 1／4 tsp. - [egg omelet] Potato starch: 1／2 tsp. - [egg omelet] sake: 1 tbsp. - Kanpyo (brown): 6~7 (50g) - [Kanpyo] Sugar: A little (same amount) - [Kanpyo] soy sauce: A little (same amount) - [Kanpyo] Mirin: A little (same amount) - [Kanpyo] Water: A little (same amount) - [Kanpyo] Kanpyo: A little (same amount) - nori (dried laver): 1 sheet - Red ginger (chopped): 20g ## Recipe 1. 1. [Preparation (Sushi rice)](1) Cook rice until firm, and make white sushi rice with vinegar, sugar, and salt. For pink sushi rice, mix commercially available sushi powder. Cover with a wet dish towel until ready to use.(5 cups of white rice will yield approximately 1,600 g of rice = enough for 2 egg rolls and 1 norimaki roll.) 2. 2. [Preparation (omelet)](1) Put all the ingredients in a bowl and stir well without whisking.(2) Heat a square egg cooker (square) thoroughly, blend in salad oil and wipe off excess oil with paper, pour in the egg mixture, cover with a lid over medium heat, and cook the four corners tightly. Insert two rape sticks into the pan, turn over, cook briefly, remove to paper and cool. 3. 3. [Preparation (Chakanpyo)](1) Season the pre-boiled kanpyo in the juice of boiled seasonings. Cut the boiled kanpyo into 20 cm pieces and set aside. Cut the boiled kanpyo into 20 cm pieces. 4. 4. Cut the long side of 1 sheet of glue into 1 1／2 pieces and 1／6 into 3 pieces. Mix the chopped red ginger into the pink sushi rice. 5. 5. To make the tree trunks, place 3-4 pieces of chakanpyo on 1／2 of the nori and fold in half. (Thin the rings and make more at the base.) 6. 6. Place the omelet lengthwise on the maki-noren and spread 100 g of white sushi rice 9 cm wide in the center. Spread 1／3 of the pink sushi rice 4 cm wide on top of the white sushi rice and flatten the top. Top the pink sushi rice with 1 kanpyo (dried gourd) and 1／6 nori (dried laver). 7. 7. Place the napa in the center of the dish, divide 100 g of white sushi rice between the other side and the front (one side higher than the other), and place 1／3 of the pink sushi rice, a kanpyo, 1／6 nori, and white sushi rice on each side, in that order. Take a toothpick, place the tree trunk face down in the center of the bowl, and add white sushi rice on both sides. To make the rice rooted, add more kanpyo (dried gourd) and roll up the egg omelet. 8. 8. Cut each roll into 8 equal pieces, with the seam at the end of the roll facing down. ## Provider Information provider : "Chiba no okazu" (Chiba Dietary Improvement Council) 

# Noshikomi Udon ｜ Our Regional Cuisines **Cuisine Name**: Noshikomi Udon **Region**: Our Regional Cuisines ## Main Lore Areas Okutama Area and wider Area ## Main Ingredients Used Wheat flour, dried sardines, shiitake mushrooms, green onions, carrots, fried thin tofu, chikuwa(=fish cake), soy sauce, sake, salt ## History, Origin, and Related Events Noshikomi udon is a noodle dish made by simmering udon noodles in a broth made from dried sardines and shiitake mushrooms, seasoned with sake, salt, and soy sauce, and adding firm udon noodles and other ingredients such as green onions and deep-fried tofu.During the Edo period, the entire town of Okutama was under the direct control of the shogunate and was located in the mountains, the steepest mountains in Tokyo, and most of the town was covered with forests. Since the land was unsuitable for rice paddies, wheat and buckwheat were the main crops grown in Okutama, and a culture of eating udon and buckwheat flour had taken root in Okutama. In addition, the mountains were cold from late fall through winter. When the men came home hungry after a day's work in the mountains, they would make a quick and warm dish, and so noshikomi udon was prepared and eaten in every household.The word "noshikomi" comes from "stretch" = "stretch and spread" after the udon has been pounded, but in some areas it is called "zuridashi udon" because it is eaten by slipping it out of the pot. The noodles are characterized by their wide width, similar to Hoto in Yamanashi, and are served hot after being simmered in a pot with soup stock (niboshi), shiitake mushrooms, freshly pounded udon noodles, and seasonal vegetables, in the Okutama style. The sweetness of the vegetables soaks into the udon, warming the body and soul. Until around 1975 in the Showa era, wild boars and deer caught by hunting, and chickens that were cut up at home were sometimes added to the soup. ## Opportunities and Times of Eating Habits Frequently eaten on cold autumn and winter days. ## How to Eat Cut the udon noodles into wide strips, fill a pot with water, make Dashi(Japanese soup stock) from dried sardines and shiitake mushrooms, season with seasonings, add udon noodles and seasonal vegetables, and simmer. Serve hot. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even today, it is still made and eaten mainly in households with elderly people. Although it is not served at restaurants, it is a familiar home-style dish in Okutama, and a staple of the local diet. ## Ingredients - [Udon] All-purpose flour: 500g - [Udon] Salt: 15g - [Udon] Water: 250cc - Green onions: 50g - Carrots: 50g - Chikuwa(=fish cake): 2 - Dried sardine: 10 - Shiitake mushrooms: 20g - Soy sauce: 2 tbsp. - Sake: As needed - Salt: As needed ## Recipe 1. 1. Make udon noodles.Combine All-purpose flour and salt in a kneading bowl, and knead well while adding more or less water. 2. 2. When the dough comes together, put it in a plastic bag and tread on it well. 3. 3. Sprinkle the flour on a cooking table and roll out the dough with a rolling pin. 4. 4. Fold the dough in half and cut. 5. 5. Put water in a pan and make soup stock with niboshi (dried sardines) and shiitake mushrooms. 6. 6. Put 5 over heat, season with sake and salt, and add the udon noodles from 4. 7. 7. Add leeks, carrots, and chikuwa, season with soy sauce, and bring to a boil. ## Provider Information provider : Okutama Unazawa Fureai Farm 

# Okutamawasabi no TOKYO-X maki ｜ Our Regional Cuisines **Cuisine Name**: Okutamawasabi no TOKYO-X maki **Region**: Our Regional Cuisines ## Main Lore Areas Okutama Area ## Main Ingredients Used Pork (TOKYO X), wasabi root, soy sauce, Mirin(=sweet rice wine) ## History, Origin, and Related Events "Okutamawasabi no TOKYO-X maki" is a dish in which chopped root wasabi is wrapped around pork and grilled.Okutama wasabi, one of the Edo Tokyo vegetables, grows in a cool clear stream near the headwaters of the Tama River and is characterized by its cool spiciness and rich flavor, and has been cultivated since the Ashikaga period. TOKYO-X is a brand of pork developed at the Ome Livestock Breeding Center, and is characterized by its fine texture, tenderness, and juiciness.This dish won the top prize in the "Cooking Contest Using Tokyo Agricultural, Forestry, and Marine Products" held in October 2011, and was created as a new local food of Okutama. The Okutama Town "Tamamono Group," which invented this dish, is an organization that has been working since 2006 to create recipes for local dishes that make the most of seasonal ingredients that have been handed down in Okutama. The "Okutamawasabi no TOKYO-X maki" recipe was created out of a desire to make effective use of the wasabi left over after grating the Okutama wasabi that is eaten daily. The recipe is simple to make, but the wasabi and pork are a perfect match. The new attempt to chop and heat wasabi, which had previously been grated and eaten raw, was a great success, and is an indispensable new local food for promoting local production for local consumption. ## Opportunities and Times of Eating Habits Since winning the competition in 2011, it has gradually spread in Okutama, where it is served in homes and as a hospitality dish. ## How to Eat Cut the root wasabi into strips and wrap with thin slices of TOKYO-X meat. Add oil to a frying pan and cook until cooked through, then season with soy sauce and Mirin(=sweet rice wine). Serve on a plate with vegetables of your choice. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The Okutama Nutrition Education Promotion and Support Group holds nutrition education workshops on an irregular basis, and one of the sessions is a cooking class for Okutama Wasabi TOKYO-X rolls. Okutama also holds outdoor weddings in Okutama, and Okutama Unazawa Fureai Noen provides "Okutamawasabi no Tokyo-X maki" for these weddings. ## Ingredients - Wasabi root: 20g - Thinly sliced pork (TOKYO-X): 80g - Soy sauce: 1 tbsp. - Mirin(=sweet rice wine): 1 tbsp. - [For garnish] Cabbage: 40g - [For garnish] Cherry tomatoes: 2 - [For garnish] Green shiso: 1 ## Recipe 1. 1. Wash wasabi root well and cut into julienne strips. 2. 2. Spread out one slice of pork and roll it up with 1 as the core. 3. 3. Heat oil in a frying pan, place the two slices of pork, roll end down, and cook until the meat is cooked through. 4. 4. Season with soy sauce and mirin. 5. 5. Remove from pan and serve with shredded cabbage, cherry tomatoes and green shiso. ## Provider Information provider : Okutama Town Hall 

# Jisuke-imo no Negimiso ｜ Our Regional Cuisines **Cuisine Name**: Jisuke-imo no Negimiso **Region**: Our Regional Cuisines ## Main Lore Areas Okutama Area ## Main Ingredients Used Jisuke-imo, Japanese leek, miso ## History, Origin, and Related Events "Jisukeimo no Negimiso" is a dish in which potatoes called jisukeimo are steamed and dipped in Japanese leek miso.Jisuke-imo belongs to a potato variety and has been cultivated for more than 100 years mainly in the Ogouchi district of Okutama Town, Nishitama County. The origin of the name "Jisuke-imo" is said to be that when Oine-san came from Tsuru City, Yamanashi Prefecture to marry a Japanese woman, she brought with her a potato (Oine's vine potato) grown in the neighboring Hinohara Village, which Jisuke-san then brought back.Since the Okutama area was not suitable for rice cultivation, it was used not only as a side dish in times of food shortage, but also as an essential part of daily life, as it was customary to cook it with green beans and kelp to entertain guests when they came to visit. Although small in size, it is resistant to disease and is characterized by its white skin and white flesh. Harvest time is around early July, later than that of barley potatoes.It has a rich, sticky taste and is not easily broken down, so it is not only eaten with Japanese leek miso, but is also widely used as an ingredient in simmered dishes and curries.Its sticky and firm texture is a perfect match with negimiso (Japanese leek miso) mixed with Japanese leek and bonito flakes. It is a dish loved by the common people of Okutama. ## Opportunities and Times of Eating Habits It is mainly consumed after July, when the harvest season is over. However, like potatoes, jisuke-imo can be stored for a long time, so it is consumed by households throughout the year. ## How to Eat After peeling, steaming, boiling, or baking, it is served with Japanese leek miso. In the old days, taking advantage of the cold winter weather, the wet sweet potatoes were left outside overnight to freeze, then dried and ground into a powder to make "potato dumplings", which were then covered with kogashi (roasted soybeans and wheat to make a powder) and eaten. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In recent years, a council has been established in Okutama Town to promote and brand Jisuke imo. In 2012, the town registered the name "jisuke-imo" as a trademark, and only those produced from seed potatoes in the town are called "jisuke-imo. In August 2016, the Okutama Tourist Association began selling Okutama Curry, a retort-pouch curry containing jusuke-imo and venison. It is popular as a souvenir. ## Ingredients - Jisuke-imo (small-sized): Several pieces - Soy sauce: 2 tbsp. - Sake: 2 tbsp. - Mirin(=sweet rice wine): 2 tbsp. - Sugar: 1 tbsp. - Miso: As needed - Japanese leek: As needed ## Recipe 1. 1. Wash the jisuke-imo with its skin and blot dry. 2. 2. Add the jarred jisuke-imo to the pan, add sugar, sake and soy sauce, and toss over high heat. 3. 3. Chop up the miso paste and stir in the Japanese leek. ## Provider Information Recipes vary depending on the region and home. 

# Anago Sushi ｜ Our Regional Cuisines **Cuisine Name**: Anago Sushi **Region**: Our Regional Cuisines ## Main Lore Areas Around Tokyo Bay Area ## Main Ingredients Used Conger eel, white rice, sweet vinegar, soy sauce, mirin (sweet rice wine) ## History, Origin, and Related Events "Anago sushi" is a type of sushi where eel, simmered and cut into a fillet, is placed on top of vinegared rice and brushed with a sauce called "tsume." During the Edo period, Tokyo Bay was an excellent environment for fish farming due to nutrient-rich water flowing in from various rivers. Congruent with Edo's culinary culture, which included sushi and tempura dishes featuring fish like horse mackerel and flathead grey mullet, the eel, particularly in late spring and summer, was widely enjoyed. It held a special place as a staple topping in "Edomae-zushi", a form of Edo-style sushi. Eel was considered a key indicator of the quality of a sushi restaurant, as its freshness was crucial. And the meticulous process of thoroughly removing the sliminess, carefully simmering, and skillfully crafting the tsume (sauce), which are distinctive features of anago, was indeed a technique achievable only by sushi artisans.In the present day, the variety of fish available in Tokyo Bay is limited, and their numbers have been declining. Despite these challenges, anago continues to be caught in Tokyo Bay and is highly esteemed, receiving acclaim as a top-quality ingredient nationwide. While its appearance is similar to that of freshwater eel (unagi), anago is characterized by its mild yet sophisticated flavor. The harmonious blend of vinegared rice, the eel's flesh, and the tsume sauce creates a captivating dish that delights those who indulge in its charms. ## Opportunities and Times of Eating Habits While traditionally considered in season during July and August, advances in distribution technology have enabled eel to be transported from various regions across the country, making it available and enjoyed throughout the year. ## How to Eat To prepare live eel, it is first cut and then filleted. The surface is thoroughly cleaned by rubbing with salt and hot water to remove the sliminess and prevent any unpleasant odor. After that, it is simmered over low heat with sake, sugar, and soy sauce, and then cut into suitable-sized pieces. The head and bones of the eel are simmered to create a broth, which is then seasoned and reduced to make the tsume (sauce). The sushi rice is molded, the eel is placed on top, and the tsume is brushed over it to complete the dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)A must-have item in Edomae-zushi. You can find it not only in traditional sushiya (sushi restaurants) but also in sushi chain stores and supermarket sushi sections. In the downtown area, places like Yanaka's "Sushi no Ike," which has preserved its original flavor since its establishment, and Nihonbashi's "Tamai," founded by skilled Edomae-zushi artisans, continue to offer traditional Edomae-style eel sushi. ## Ingredients - Grilled Conger eel: 1 piece - Sake: 1 tbsp - Green Shiso (Ooba): 4 leaves - Rice (warm): approximately 250g - Sichuan pepper (Sansho): 1.25ml - [A] Sugar: 2.5ml - [A] Salt: a pinch - [A] Vinegar: 15ml ## Recipe 1. 1. Sprinkle sake over the grilled eel, lightly cover with plastic wrap, and heat in a 600W microwave for about 1 minute. 2. 2. Shred the perilla leaves. 3. 3. In a bowl or similar container, combine all ingredients from [A]. 4. 4. Add rice, shredded perilla leaves, and the mixture from [A], then mix well. 5. 5. Place plastic wrap on a flat surface, lay the grilled eel with the skin side up, and place the mixture from step 4 on top. Roll tightly and let it sit for a few minutes to shape. 6. 6. While still wrapped in plastic wrap, cut into 2cm-wide slices. Remove the wrap when serving on a plate. Sprinkle Sichuan pepper on top, and it's ready to enjoy. ## Provider Information Recipes vary depending on the region and home. 

# Sukiyaki (Beef hot pot) ｜ Our Regional Cuisines **Cuisine Name**: Sukiyaki (Beef hot pot) **Region**: Our Regional Cuisines ## Main Lore Areas All of Tokyo Prefecture ## Main Ingredients Used Beef, green onions, chrysanthemum greens, shirataki (=konjac noodles), Napa cabbage, grilled tofu, soy sauce, sugar, and sake ## History, Origin, and Related Events "Sukiyaki" is a dish where thinly sliced beef, along with ingredients like green onions, chrysanthemum greens, and grilled tofu, is cooked together in a broth made from a base of soy sauce, sugar, and sake. In traditional Tokyo establishments, the cooking method has evolved to involve heating a pot, melting beef fat in it, then sautéing the beef before adding the remaining ingredients and seasonings for simmering. This method, similar to the one used in Kansai (western Japan), became the mainstream after the Great Kanto Earthquake.In the mid-Edo period, there existed a dish in Kansai called "uosuki" or "okisuki," where plows were used as grills to cook shellfish and fish. The term "sukiyaki" is believed to have originated from grilling beef with these plows and calling it "suki-yaki." However, this is a Kansai-specific story.Since the imperial decree prohibiting meat consumption by Emperor Tenmu in 675 AD, cattle and horses were considered valuable labor assets, and their consumption was not publicly allowed until the Meiji Restoration. It was only after the opening of Yokohama in 1859, alongside the establishment of the British embassy in Edo's Takanawa in 1860, that orders for beef were received. However, it took an entire day to source beef in Yokohama. Thus, when a cattle processing facility was established in Shiba Shirokane, meat-eating culture spread, and restaurants serving a dish called "gyunabe" (beef hot pot) opened one after another in Tokyo, becoming a major trend. Gyunabe was considered a treat for commoners liberated from meat restrictions and could be seen as a representative dish of the civilization and enlightenment era.Initially, to mitigate the gamey odor, miso-based broths were predominant. As meat quality improved, additional ingredients like tofu and shirataki were included, and a sauce made with soy sauce, sugar, and sake was used for simmering. However, after the Great Kanto Earthquake in 1923, Tokyo's gyunabe restaurants suffered a significant setback, with most closing down. Subsequently, the name for the dish "sukiyaki" from Kansai was adopted in the Kanto region, where both specialized restaurants and households began using a method similar to that of Kansai for cooking. In Kansai, the meat is first grilled, and then broth and vegetables are added, while in Kanto, especially in homes, boiling the broth before adding both meat and vegetable ## Opportunities and Times of Eating Habits In the past, it was common to eat sukiyaki at restaurants, but nowadays, it is not only enjoyed at eateries but also prepared and consumed in ordinary households. ## How to Eat In the Kanto style, for sukiyaki, you start by putting the broth into the sukiyaki pot and heating it. Once it boils, you arrange thinly sliced beef, vegetables such as chrysanthemum greens and green onions cut into bite-sized pieces, shirataki, and tofu. When it reaches your preferred level of doneness, you dip it in beaten egg before eating. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Currently, since all the ingredients are readily available, sukiyaki is widely enjoyed in ordinary households. Supermarkets and butcher shops sell sukiyaki beef and sets, and in regions known for Japanese beef, there are unique offerings like "sukiyaki sets." Traditional establishments such as "Asakusa Imahan," established in 1876, "Chinya" established in 1879, and "Yonekyu," which still bears the name of "Gyunabe," have been in business since the inception of sukiyaki culture, preserving the taste of Tokyo sukiyaki. Some of these iconic establishments, like "Echizen" in Yushima, founded in 1871 and beloved by literary figures such as Ryunosuke Akutagawa, Natsume Soseki, and Mori Ogai, unfortunately closed in 2020, much to the regret of many. ## Ingredients - Beef (for sukiyaki): 200-250g - Napa cabbage: 1／6 - Chrysanthemum green: 1／2 bunch - Enoki mushroom: 1／2 pack - Green onions: 1 - Grilled tofu: 1／2 tofu - Shirataki (=konjac noodles) (tied): 4 pieces - Eggs: 2 - [Warishita(Soup Soy Sauce)] Soy sauce: 1／2 cup - [Warishita(Soup Soy Sauce)] Sake: 1／2 cup - [Warishita(Soup Soy Sauce)] Mirin(sweet rice wine): 1／2 cup - [Warishita(Soup Soy Sauce)] Dashi (=Japanese soup stock): 1／2 cup - [Warishita(Soup Soy Sauce)] Sugar: 3 tbsp ## Recipe 1. 1. Cut the Napa cabbage into bite-sized pieces. Trim the roots of chrysanthemum greens and enoki mushrooms. Slice the green onions diagonally into 1-centimeter widths. Cut the grilled tofu into bite-sized pieces. Quickly boil the tied shirataki noodles. 2. 2. Mix the ingredients for the broth. 3. 3. In a sukiyaki pot, pour the broth and heat it. Once it boils, arrange the ingredients. When they reach your preferred doneness, dip them in beaten eggs before eating. ## Provider Information provider : Sapporo Breweries Limited 

# Kanpyo-maki ｜ Our Regional Cuisines **Cuisine Name**: Kanpyo-maki **Region**: Our Regional Cuisines ## Main Lore Areas Around Tokyo Bay, all of Tokyo ## Main Ingredients Used Rice, dried bottle gourd, roasted seaweed, vinegar, sugar ## History, Origin, and Related Events Kanpyo-maki is a type of sushi roll that is made by boiling kanpyo in water to give it a sweet-salty flavor and then wrapping it with vinegared rice and seaweed.Kanpyo-maki is an indispensable dish as a standard item in Edomae-sushi. Kanpyo is a kind of dried food―thin strips of gourd pulp dried in the sun. Back then, the phrase 'norimaki' referred to 'kanpyo-maki,' and norimaki was generally wrapped in the shape of the Japanese letter 'no' regardless of being thin or thick, and it was one of the highlights of the professionals’ skill in rolling up the core ingredients so that they would not get loose.Also, roasted nori (roasted seaweed) is essential for kanpyo rolls. Nori is a type of seaweed that has been eaten with shellfish since ancient times in Japan, and during the Edo period, nori farming became popular in the area from present-day Shinagawa to Omori, where the sheet forming method by rinsing it like paper took root. At that time, Asakusa had a paper manufacturing industry that produced handmade recycled paper called “Asakusa-gami,” and the roasted seaweed of the Edo period came to be called “Asakusa-nori,” taking inspiration from that manufacturing method. Thanks to aquaculture, even ordinary people could obtain roasted nori, and in the Taisho period, people began to make norimaki at home. While everyone has eaten kanpyo-maki as a sushi dish in the Kanto region, it is still unfamiliar even today in the Kansai region as futo-maki is the mainstream there. Kanpyo-maki can be said to be a chic food unique to Edomae. ## Opportunities and Times of Eating Habits In the Edo period, sushi came to be eaten mainly on honored days due to the style of high-class sushi restaurants. Today, due to the diversification of sushi restaurants, sushi is eaten on a daily basis as well as on honored days. It is also eaten as a daily food at home. ## How to Eat Soak the dried bottle gourd in water. Boil until sweet and salty. Lay the bamboo mat. Put roasted nori and vinegared rice on it. Roll it with the boiled kanpyo at the core. Cut into bite-size pieces and eat. ## Efforts for Preservation and Succession It is always included in Edomae-sushi, and now that the form of sushi has diversified, it is widely sold at sushi shops, sushi chain stores, supermarket deli sections, and convenience stores. ## Ingredients - Roasted nori (full size): 3 sheets - White rice (cooked hard): About 2 cups - Sushi vinegar: About 50 ml - Dried bottle gourd: 30 g - Water: 600 ml - Sake: 100 ml - Sugar: 4 tbsp. - Soy sauce: 4 tbsp. - Mirin: 2 tbsp. - Salt: Appropriate quantity ## Recipe 1. 1. Boil the dried bottle gourd. Wash the dried bottle gourd in plenty of water and rub with salt. Let stand for 10 minutes, then boil for 10 minutes. 2. 2. In a pot, add water, sake, sugar, soy sauce, and mirin. Simmer the gourd over low heat. When the liquid has evaporated, remove from the pan. 3. 3. Make the vinegared rice. Add the sushi vinegar to 2 cups of freshly cooked, rather firm white rice. Using a rice scoop, stir the rice in a cutting motion. When each grain is shiny and the sushi vinegar has been absorbed, cool it to body temperature with an uchiwa fan. 4. 4. Spread out the sushi mat, top with the nori cut in half, and spread the sushi rice evenly, leaving about 2 cm of the top. 5. 5. Line up two pieces of kanpyo slightly above the center of the rice. Lift them all the way up to the other end of the sushi rice (the blank part of the seaweed). Roll it over the sushi roll. While holding down the bottom part of the sushi roll, use your other hand to pull the sushi roll along with the mat towards you. Tighten the roll to make it complete. ## Provider Information Recipes vary depending on the region and home. 

# Oyako-don (Chicken and egg bowl) ｜ Our Regional Cuisines **Cuisine Name**: Oyako-don (Chicken and egg bowl) **Region**: Our Regional Cuisines ## Main Lore Areas All over Tokyo ## Main Ingredients Used chicken leg, egg, onion, soy sauce, mirin, konbu (kelp) ## History, Origin, and Related Events Oyakodon is a bowl of rice topped with chicken and onions simmered in broth and seasonings, then covered with an egg and served over white rice.There are different theories about the origin of oyakodon, but it is believed that a customer at Tamahide, a restaurant in Tokyo that served gamecock dishes, used to eat the leftover meat and warishita (a seasoning for chicken and onions) with an egg and rice. The customer named the dish "oyako-ni" (parent and child stew). Later, in 1891, Toku-san, the wife of Hideyoshi V of Tamahide, turned this oyako-ni into a one-dish meal served on rice, which is said to be the original oyakodon. Initially, it was only available for delivery, but it became increasingly popular among people, particularly in Kabuto-cho, Yoneyamachi, and Nihonbashi, where many orders were placed. Eventually, the dish spread throughout Japan.At home, onions and leeks are added along with chicken thighs, and the eggs are cooked to the desired consistency. ## Opportunities and Times of Eating Habits Oyako-don is eaten at home every day of the year. ## How to Eat In a pot, bring soup stock and seasonings to a simmer over medium heat, add chicken thighs and onions, and cook until the chicken is cooked through. While the broth is simmering, pour in the beaten egg and cook until half-cooked. Serve over a bowl of rice, sprinkled with mitsuba leaves. ## Efforts for Preservation and Succession Chicken and eggs are both readily available today and are a staple dish in many households. Oyakodon is widely available at supermarket delicatessen corners, box lunch stores, convenience stores, and chain restaurants specializing in oyakodon. Tamahide, which was founded in 1760 (Horeki 10) and is the birthplace of oyakodon, offers an Edo-style oyakodon as it has always been, while its sister restaurant, Gundori Ryori Ichino, has taken over the traditional taste, but arranged it in a more modern way. ## Ingredients - Chicken thigh meat (shredded into bite-size pieces): 150g - Soy sauce: 1／2 tsp. - Sake: 1／2 tsp. - Onion (cut in half lengthwise, and thinly sliced): 1／2 (100g) - Eggs (lightly beaten): 2 - Mitsuba leaves (cut into 2 cm pieces): 4 or 5 - Dashi (soup stock): 100ml - Rice: 2 servings - Soy sauce: 1 tbsp. - Sugar: 1／2 tbsp. - Mirin (sweet cooking rice wine): 1／2 tbsp. ## Recipe 1. 1. Season chicken with soy sauce and sake. 2. 2. Put dashi and seasonings in a pot over medium heat. When it starts to simmer, add onion and chicken. 3. 3. Cover and cook for 2 to 3 minutes until the chicken is cooked through, then turn the eggs in a circular motion from the center of the pot to the outside. 4. 4. When the egg is almost set, turn off the heat, sprinkle with mitsuba leaves, cover again, and steam for 30 seconds. 5. 5. Serve rice in a bowl and top with the egg mixture. ## Provider Information provider : Etsuko Kondo (from "Ingredient Selection for Cooking at Home") 

# Tamagoyaki ｜ Our Regional Cuisines **Cuisine Name**: Tamagoyaki **Region**: Our Regional Cuisines ## Main Lore Areas The entire area of Tokyo ## Main Ingredients Used Eggs, soup stock, and sugar ## History, Origin, and Related Events Tamagoyaki is a dish made by seasoning eggs and frying them thickly. In the Kanto region, it refers to “atsuyaki tamago,” a sweetly seasoned omelet that is fried until lightly browned, whereas in the Kansai region, it refers to “dashimaki tamago,” an omelet that is made with soup stock, fried without browning, and served with grated daikon radish.Eggs have been prized by people since ancient times as a “food that nourishes the spirit,” but in the imperial court, eating chicken was prohibited, and chickens were treated as useful animals that could tell the time, so along with other meat, eating them was prohibited for a long time. Cooking and eating chicken and eggs as ingredients began in the early Edo period when the ban on eating them was lifted. Due to the influence of the Nanban trade, people started eating chicken eggs, but they were still valuable. After that, a dish called “tamago fuwafuwa,” a dish in which beaten eggs were poured into boiling stock and steamed, became popular as a delicacy for the commoners of the Edo period. This is said to be the origin of tamagoyaki.Oji Ogiya, which appeared on stage in the rakugo story “Oji no Kitsune (Fox of Oji)” and was also depicted in Hiroshige Utagawa's “Edo Komei Kaitei Zukushi,” is a hand-fried tamagoyaki shop that remains faithful to the original taste even now. At that time, there were many tea houses and restaurants in the area around Asukayama, Oji, which was said to be famous for its cherry blossoms, and Ogiya was one of them.Edo-style tamagoyaki is characterized by its sweet, deep flavor and chewy texture, with the flavorful umami of bonito stock. Today, it has become a staple in every household, and thanks to the widespread use of Teflon-based rectangular frying pans, it is easy to fry and continues to be a favorite for lunch boxes. ## Opportunities and Times of Eating Habits When chicken eggs were expensive, they were valued as healthy food, especially to bring as a gift when visiting the sick. Chicken eggs are an excellent source of protein and are now a popular food with a stable price. Chicken are made to lay eggs in chicken houses to bring forward the number of days and nights and given no exercise, but recently there has been a trend to sell eggs from healthy chickens, and prices range widely as well. Chicken eggs are great for cooking, so they are useful not only for making home-cooked dishes but also as a feast for special occasions, making them a welcome choice regardless of the season. ## How to Eat Mix eggs, soup stock, and sugar and fry thickly. Cut into bite-sized pieces and eat. ## Efforts for Preservation and Succession It is commonly made at home. It is also sold at supermarkets, lunch box shops, and convenience stores, and is widely served at restaurants as a side dish or as an accompaniment to alcohol. Additionally, at Tsukiji Market, there are three specialty stores selling tamagoyaki: Marutake, Daisada, and Sushi Tama Aoki. Founded in 1648 (Keian Year of the Dog), Oji Ogiya specializes in tamagoyaki and continues to pass on the traditional flavor from the Edo period. Its tamagoyaki can now be purchased at department stores as well. It also sells “kamayaki tamago,” which was passed down from one child to another and was loved by many celebrities during its days as a restaurant. ## Ingredients - Eggs: 2 - Soup stock: 1 tbsp. - [Seasoning] Sugar: 1／2 tbsp. - [Seasoning] Salt: Just a little - [Seasoning] Soy sauce: Just a little - Oil: As appropriate ## Recipe 1. 1. Crack the eggs and mix them with the soup stock and seasonings. 2. 2. Heat oil in a tamagoyaki pan, wipe off the excess oil, and pour in 1／4 of the egg mixture, spreading it evenly. When the edges are dry and it is half-cooked, roll it with chopsticks. Pour in more oil and repeat. 3. 3. Once fried, roll it up in a sushi mat, let it sit until it has cooled down, and then cut it into slices. ## Provider Information provider : Etsuko Kondo (from “Home Cooking, Including Learning How to Choosing Ingredients”) 

# Croquette ｜ Our Regional Cuisines **Cuisine Name**: Croquette **Region**: Our Regional Cuisines ## Main Lore Areas Throughout Tokyo Metropolitan Area ## Main Ingredients Used Potatoes, Ground Meat, Onion, Egg, Flour, Bread Crumbs, Oil ## History, Origin, and Related Events A croquette is a dish made by mashing boiled potatoes, adding sautéed onions and ground meat, shaping the mixture, coating it with breadcrumbs, and frying it until golden brown.In the Taisho era, croquettes were considered one of the three major Western dishes along with tonkatsu (breaded and deep-fried pork cutlet) and curry rice. The Western cuisine in Japan was influenced by French and British food cultures due to modernization. While the French croquette is often cited as its origin, it actually referred to a croquette with béchamel sauce. During the Taisho era, cream croquettes were the main type served in Western-style restaurants. Additionally, the spread of British dishes using potatoes, as seen in stews and fish & chips, played a role in the creation of the original Japanese potato croquette.In Tokyo, Western cuisine was introduced as early as 1870 (Meiji 3) at "Tsukiji Seiyo Ken Hotel," and around Meiji 30, there were about 40 Western-style restaurants. While Western dishes were initially considered special occasion food for certain classes during the early Meiji period, they gradually became a part of everyday meals for the general population by the mid-Meiji period. The late Taisho to early Showa period saw population concentration in Tokyo due to economic prosperity from World War I. This period established the style of serving Western-style dishes with rice, and croquette was one of the staple menu items in this urban culinary scene, marking the beginning of "Western cuisine" in Japan. ## Opportunities and Times of Eating Habits croquette is eaten as an everyday family dish. ## How to Eat In a bowl, combine blanched and mashed potatoes, fried onions and minced meat, season with seasonings, and form into small balls. Coat with flour, beaten egg, and bread crumbs in that order, and deep fry. Serve with shredded cabbage or vegetables, if desired. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Currently, croquettes are not only cooked at home for daily meals but are also a staple in the ready-to-eat sections of butcher shops, supermarkets, bento shops, convenience stores, and fast-food restaurants. They are also widely available as frozen foods produced by various food manufacturers. Many Western-style restaurants and diners in Tokyo offer croquettes, cream croquettes, and crab croquettes. ## Ingredients - Potatoes: 2 - Onion: 1／2 - Ground Meat: 100g - [A] Salt & Pepper: 350ml - [A] Sugar: a pinch - Butter: 10g - Flour: 2 tablespoons (approx.) - Egg: 1 - Bread Crumbs: 4 tablespoons (approx.) - Oil: as needed ## Recipe 1. 1. Remove potato eyes, peel, and cut into bite-sized pieces. 2. 2. Place the potatoes in a heat-resistant bowl, cover with plastic wrap, and microwave at 600W for about 4 minutes. Immediately after heating, mash the potatoes using a spoon or masher, and mix in the butter. 3. 3. Finely chop the onion. 4. 4. In a heated pan, sauté the ground meat over medium heat. When the color changes, add the onion and [A]. 5. 5. Continue sautéing over medium heat. Once the onion softens, remove from heat and let it cool. 6. 6. Mix the mixture from step 2 with the mixture from step 5 and divide it into quarters. Shape them into oval patties. Lightly coat the surfaces with flour, then dip in beaten egg, and coat with breadcrumbs. 7. 7. Heat oil in a pot to around 180°C, add the patties, and fry until they turn golden brown. Once cooked, remove excess oil and place the croquettes on a plate. ## Provider Information Recipes vary depending on the region and home. 

# Shokkara Soup ｜ Our Regional Cuisines **Cuisine Name**: Shokkara Soup **Region**: Our Regional Cuisines ## Main Lore Areas Shikinejima Island, Niijima Island, Mikurajima Island ## Main Ingredients Used Shokkara (Muroaji fish), Ashitaba, taro ## History, Origin, and Related Events "Shokkara Soup" is a dish made by simmering minced small muroaji fish that has been fermented with salt (known as "shokkara"), along with vegetables such as ashitaba and satoimo (taro) that are found on the islands. This dish is a part of the culinary culture of the Izu Islands, particularly prominent on Mikurajima Island, and it's known as "enbai soup" on Izu Oshima Island.Muroaji fish is a crucial ingredient in the cuisine of the Izu Islands and is used in making the local specialty "kusaya." The term "kusaya" is believed to have originated from the alternate name of muroaji fish, "kusayamoro." There's also a theory that it got its name from the phrase "kusaikara kusaya," which was used among fishmongers in Edo (old Tokyo). "Shokkara" is a fermented fish sauce made from muroaji fish. After being salted and left to ferment for about a month, shokkara develops a distinct aroma, rich flavor, and is also rich in nutrients. Ashitaba and satoimo help balance out the strong smell and saltiness of shokkara. This dish embodies the wisdom of the island residents and the deliciousness of the island's local products. ## Opportunities and Times of Eating Habits It has traditionally been consumed from late autumn to winter when ashitaba and satoimo are available. However, due to a decrease in the muroaji fish catch, the opportunities to prepare this dish have reduced. ## How to Eat Freshly opened muroaji fish is minced, mixed with salt, and left to ferment for 1 to 2 weeks. This mixture is then combined with ashitaba and added to dashi (broth) along with other ingredients for simmering. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the present day, this dish is mostly prepared by a very few households whenever muroaji fish are caught, contributing to its preservation. ## Ingredients - Ashitaba: 4 bunches - Satoimo (Taro): About 8 small ones - Water: 500cc - Japanese-style granulated dashi: 1 teaspoon - Fish sauce (recommended: Shokkara made from muroaji): 2 tablespoons - Sake: 2 tablespoons ## Recipe 1. 1. In a pot of boiling water, blanch the ashitaba for about 1 minute and 30 seconds. Then, rinse it under cold water and squeeze out excess moisture. Cut it into pieces about 2cm in size. 2. 2. Wash the satoimo thoroughly, peel them, and cut into bite-sized pieces. 3. 3. In a pot, place the satoimo, add water, and bring to a boil. Then, simmer over low to medium heat until the satoimo becomes tender. 4. 4. Add dashi, fish sauce, and salt to the pot. Add the blanched ashitaba and bring to a gentle boil. Adjust the flavor with soy sauce or additional salt if desired. ## Provider Information Recipes vary depending on the region and home. 

# Bettara-zuke ｜ Our Regional Cuisines **Cuisine Name**: Bettara-zuke **Region**: Our Regional Cuisines ## Main Lore Areas All over Tokyo ## Main Ingredients Used Radish, rice malt, kombu, sugar, mirin, and salt ## History, Origin, and Related Events Bettara-zuke is pickled radish that is pre-pickled in salt and then pickled in rice malt and sugar.The origin of bettara-zuke is the lightly pickled radish that was sold at Ebisuko in the Edo period. It is said that it originated when a young man swung the pickles he had bought and tied a rope around to carry them around at a woman, saying, “It will stick.” Pickles made from radish, such as iburi-gakko in Akita and tsubo-zuke in Kagoshima, are found all over the country, and while the pickle culture of each region has been passed down, takuan and bettara-zuke were the pickles loved by the common people in Tokyo. In particular, it is said that the pickle culture flourished during the Edo period, and most people living in the urban areas of Edo no longer made pickles at home, so it was common to buy them at pickle shops. It is said that large households and wealthy merchants’ houses made contracts with farmers in Nerima Village to have them prepare a year's worth of pickles and deliver the required amount as needed. Speaking of radishes in Tokyo, Nerima daikon and Tokoji daikon, which inherited the trend, are famous. Both of them are very spicy and slightly bitter, so it was common to turn them into dried radish for takuan or to use them to make bettara-zuke.Bettara-zuke, which uses plenty of rice malt, has an elegant sweetness, and even today, it can be said to be an essential pickle for people's dining tables. ## Opportunities and Times of Eating Habits Because it is prepared together with the harvest of radishes, it was eaten on a daily basis with rice mainly from autumn to winter in the Edo period, but now it is eaten all year round. ## How to Eat Peel the radish and cut it in half lengthwise. Sprinkle with salt, place in a pickle container, weigh it down, and leave for a day. When the water comes out, pour it away each time. When the radish becomes soft, dry it for half a day to remove the remaining water. Put the drained radish, rice malt, sugar, mirin, kombu, and red pepper in a pickle container and leave it for one to three days. Cut into the desired size and eat. As the fermentation progresses, it becomes more sour, so store it in the refrigerator after that. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)At Takarata Ebisu Shrine in Nihonbashi, the traditional event Bettara Ichi, which has been held since the Edo period, is held every year as an autumn tradition, and it bustles with about 20 stalls selling bettara-zuke. Founded in 1930 and known as a purveyor to the Imperial Household Agency, Niitakaya makes and sells bettara-zuke using traditional methods. In addition to Bettara Ichi, it sets up stalls to convey the deliciousness of bettara-zuke at Nihonbashi Shichifukujin Meguri, the Oedo Festival, Meguro’s Sanma Festival, and Asakusa’s Tori no Ichi. In order to convey the deliciousness of Bettara-zuke, stalls are set up at Tori-no-Ichi and other markets. In addition, nowadays, the pickles section of supermarkets offers bettara-zuke made by various pickles manufacturers. ## Ingredients - radishes: 1 to 1.5 - salt: 35g - [A]amazake: 300g - [A]An appropriate amount of red pepper: ## Recipe 1. 1. Peel the radish, cut it in half horizontally, and cut it vertically into quarters. 2. 2. Sprinkle the entire radish with salt, place it in a container, put something heavy on top, and leave it overnight. 3. 3. After one night, drain the water and rinse lightly with water. 4. 4. Combine 3 and [A] in a new container. 5. 5. Seal the container and place it in the refrigerator for 2-3 days. It is ready to serve. ## Provider Information Recipes vary depending on the region and home. 

# Ozoni ｜ Our Regional Cuisines **Cuisine Name**: Ozoni **Region**: Our Regional Cuisines ## Main Lore Areas Throughout Tokyo Metropolitan Area ## Main Ingredients Used Mochi (rice cake), Chicken, Shiitake Mushrooms, Kamaboko (fish cake), Leafy Greens, Mitsuba (Japanese parsley), Yuzu (Japanese citrus), Kombu (kelp), Katsuobushi (dried bonito flakes) ## History, Origin, and Related Events Ozoni is a traditional Japanese New Year's dish where grilled mochi is served with cooked chicken, leafy greens, and other ingredients, topped with a clear soup. During the Muromachi period, in Kyoto, the aristocracy served a miso-based ozoni with round mochi as a hospitality dish, while upper-class samurai enjoyed it as a celebratory meal. This dish was not limited to New Year's celebrations. The tradition of eating ozoni during New Year's festivities, regardless of social status, is said to have started during the Edo period. Through cultural exchange events like "Sankin Kotai" (alternate attendance) system, the tradition of ozoni spread across various regions in Japan. Initially, even Edo (current Tokyo) had miso-based ozoni, but during the Genroku era, soy sauce production flourished in Noda and Choshi in Shimousa, leading to the establishment of a darker soy sauce-based ozoni, which is preferred by Edokko (people from Edo). Thus, Edo-style ozoni adopted the clear broth made with kombu and katsuobushi, along with soy sauce.While ozoni commonly features mochi, there's a regional difference: Western Japan typically uses round mochi, while Eastern Japan uses square or rectangular mochi. The origin of square mochi is linked to the samurai's interpretation of cutting it as a metaphor for conquering enemies. Eventually, the practicality of slicing the flattened mochi into smaller pieces led to the establishment of square mochi in Eastern Japan.On New Year's Day, ozoni is prepared by drawing the first water of the year (wakamizu) and using purified fire to cook the soup, creating a series of actions symbolizing vitality and consumption of auspicious food. Edo-style ozoni is characterized by pouring clear broth made from kombu and katsuobushi over grilled mochi, creating a delightful aroma. The specific ingredients might vary by region, with komatsuna (Japanese mustard spinach) and naruto (fish cake with pink swirl) being used. ## Opportunities and Times of Eating Habits It's an indispensable centerpiece dish for New Year's celebrations. ## How to Eat Ingredients are cut into bite-sized pieces and boiled, while mochi is toasted in a toaster or similar appliance. The mochi, boiled ingredients, and kamaboko are arranged in a bowl, and the clear soup is poured over them. Yuzu zest and mitsuba are added as garnish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Each household prepares its unique ozoni for New Year's. Every December, cooking magazines feature ozoni recipes. Additionally, many restaurants in Tokyo offer ozoni. ## Ingredients - Chicken Breast: 100g - Komatsuna (Japanese Mustard Spinach): 1／2 bunch - Kamaboko (Fish Cake): 4 slices - Mitsuba (Japanese Parsley): a few stems - Yuzu Zest: a small amount - Mochi: 2 pieces - Katsuobushi (Dried Bonito Flakes) and Kombu Dashi: 600cc - Light Soy Sauce: 2／3 teaspoon - Salt: 2／3 teaspoon ## Recipe 1. 1. Rinse the kombu quickly to remove dirt, put it in a pot with the specified amount of water, and heat over medium heat. Remove the kombu just before it boils, let it boil once, and then turn off the heat. 2. 2. Add katsuobushi, mix it once, and let it sit for 1 minute. 3. 3. Line a sieve with a cloth and place it over a bowl, then strain the mixture from step 2. 4. 4. Gather the cloth and secure it with chopsticks, then twist and squeeze tightly. 5. 5. Blanch komatsuna in hot water with a pinch of salt until the stems soften, soak in cold water, drain well, arrange on a sieve, roll it up, squeeze out excess water, and cut it into 2-3cm lengths. 6. 6. Cut kamaboko in half, and cut mitsuba into 2-3cm lengths. 7. 7. Remove sinew from chicken and cut into bite-sized pieces. Sprinkle a small amount of salt so it's lightly coated. Boil in a pot of boiling water until it turns white, then remove. 8. 8. Cut mochi in half and lightly toast it in a toaster to give it a slight crispy texture. 9. 9. In a pot, add dashi, bring it to a light boil, add light soy sauce and salt to taste, then add komatsuna and simmer for about 2 minutes. 10. 10. Arrange chicken, mochi, komatsuna, kamaboko, and mitsuba in a bowl, pour in the hot dashi. Finally, garnish with yuzu zest and it's ready to serve. ## Provider Information provider : Recipe Source: Naoyuki Yanagihara (Yanagihara Cooking School) 

# Tempura ｜ Our Regional Cuisines **Cuisine Name**: Tempura **Region**: Our Regional Cuisines ## Main Lore Areas All areas throughout Tokyo ## Main Ingredients Used Shrimp, sillago, squid, conger eel, big-eyed flathead, scallop, young sweetfish, etc. ## History, Origin, and Related Events Tempura is a fried dish where flour is sprinkled onto ingredients such as seafood and vegetables, dipped in a liquid coating of egg mixed with flour, and fried in vegetable oil.In contrast to the Kyoto area where minced fish was called tempura, Edo’s tempura indicates seafood fried in batter. Edo-style tempura uses fresh seafood and sesame oil, which one eats freshly fried, one after another. Its origin is reported to be the fritters of western European cuisine which were propagated by Portugal in the mid-16th century. However, there were restrictions to cooking that used a great deal in Japan at the time, and it wasn’t until the Edo period when the production of canola oil increased that tempura was popularized. In Edo, which developed as a boom town in the Edo period, street stall businesses flourished as a way for commoners to eat out; tempura was one of these. The invention of small charcoal grills also pushed its popularity. The oil drainage was apparently poor, so it was stuck on skewers and served with grated daikon. In the latter half of the Edo period, a careful scrutiny of the frying method and ingredients led to the development of crisply fried tempura as haute cuisine. Tempura had also only been consumable as a street-stall food due to fire safety precautions, but ryotei (traditional Japanese restaurants) and tempura specialty shops spread from the Meiji period on, settling tempura’s status as haute cuisine. After that, tempura chefs who lost their jobs in the Great Kanto Earthquake migrated all over Japan, and Edo-style tempura spread throughout the country. In modern times as well, tempura, like sushi, is popularized in a wide range of forms, from household side dishes for the masses to exquisite cuisine such as high-end tempura restaurants. ## Opportunities and Times of Eating Habits In the early part of the Showa period, when oil prices were still high, tempura was a special food for exceptional occasions. Though satisfying in both taste and appearance to fry at home, tempura became a purchasable side dish around the time when nuclear families became common. For large families, it is more economical to make tempura at home, and more delicious to consume it freshly fried. Since the ingredients can be chosen according to the season, it is said to be a highly serviceable dish. ## How to Eat After covering the ingredients with a base flour coat (sprinkling flour on them), dip them in the liquid coating, fry them in a shallow saucepan (tempura pan) with a generous amount of hot oil (around 160-180℃). Enjoy the freshly fried tempura dipped in bonito stock sauce, with rock salt or seasoned salt sprinkled on top, with lemon or other citrus vinegar poured on, or dipped in ginger sauce, soy sauce, or grated daikon in bonito dipping sauce. You can also eat it boiled quickly in salty and sweet dipping sauce, served over rice with the broth poured on top, or as a side dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the present day when any ingredient from flour to oil is easily obtainable, tempura is popularized as a home-cooked dish lining the dining table; it is also easy to get in the side dish corner of supermarkets, which is stocked with tempura. From 1989 on, due to the circulation of sophisticated machines including industrial fryers, restaurants could serve fresh tempura even without a skilled tempura craftsman, and restaurant chains expanded throughout the country. Additionally, there are shops in the 23 wards of Tokyo such as the Minato Ward, Chuo Ward, Bunkyo Ward, Shibuya Ward, etc. which serve Edo-style tempura focused on traditional seafoods as it was made in the past. For homemade tempura, a trick to making it crisp was to add cold water so that the wheat gluten wouldn’t separate, but nowadays tempura flour mixes, which include leavenings agent or potato starch in the mix, are sold. Cooking apparatuses such as air fryers which “fry” foods without oil are also being sold. ## Ingredients - Japanese tiger shrimp (“komaki,” <10cm in size): 12 shrimp - Sillago: 4 small fish - Conger eel (sliced down the back): 4 eels - Eggplant: 1 - Shishito peppers: 8 - 【Coating】egg yolk: 1 - 【Coating】cold water: 1.5 cups - 【Coating】flour(all-purpose flour): 2 cups - Frying oil (70% vegetable oil and 30% sesame oil): suitable amount - 【Dipping sauce】dashi broth: 1 cup - 【Dipping sauce】soy sauce: 0.5 Tbsp - 【Dipping sauce】light soy sauce: 2.5 Tbsp - 【Dipping sauce】mirin: 1.5 Tbsp - 【Dipping sauce】sugar: 1.5 tsp - Daikon: 250g - Ginger: a little - lemon: 1／2 of one ## Recipe 1. 1. Remove the head and vein of the shrimp, and peel off the shell while leaving the tail. Cut the shell diagonally below the tail so that it doesn’t fly off during the frying process. Holding it belly-up, bend it back in three places so that the shrimp doesn’t fold in. 2. 2. Remove the scales from the sillago, as well as the head and internal organs, and wash in water. Turning the sillago so that its head faces right, slice it down the back almost to the tail, being careful not to cut through to the belly. Next, turning it so the flesh faces down, cut out the backbone, and then comb out the abdominal bones. 3. 3. Cut the eggplant into four vertical pieces, finely score the skin with the kitchen knife, and cut the stems off the shishito peppers. 4. 4. Make the dipping sauce. Bring the dashi broth and seasoning to a boil and then let cool. 5. 5. Start to heat the frying oil to 180 C. It is 180 C when batter dropped in sinks part-way and immediately floats to the surface. 6. 6. Make the batter. Whisk the egg yolk in a bowl, add cold water and then sifted all-purpose flour. With thick chopsticks, roughly mix so that a little of the flour remains undissolved. The trick here is to start making it once the oil has begun heating, and to not over-mix. 7. 7. Pick up the shrimp by the tail, cover in ample batter, and fry. 8. 8. Coat the sillago in batter skin side up and fry. 9. 9. Fry the conger eel for a slightly extended amount of time for the coating to be crisp. 10. 10. Lower the temperature of the frying oil by a little, coat the eggplant and shishito peppers, and fry them. While the ingredients are frying, use up the remaining flour batter little by little and frequently check on the temperature of the oil, adjusting it when needed. 11. 11. Cut the conger eel with chopsticks into two even pieces, and plate with the sillago, shrimp, eggplant, and shishito peppers. 12. 12. Enjoy with dipping sauce and grated daikon, grated ginger, or lemon and salt. ## Provider Information provider : Recipe provided by: YANAGIHARA Naoyuki (Yanagihara Cooking School) 

# Oden ｜ Our Regional Cuisines **Cuisine Name**: Oden **Region**: Our Regional Cuisines ## Main Lore Areas All over Tokyo ## Main Ingredients Used Bonito flakes, kelp, daikon radish, potatoes, eggs, konnyaku, shirataki , fried tofu, chikuwabu, hanpen, several kinds of fish paste such as ganmo ## History, Origin, and Related Events Oden is a dish in which various ingredients called "tane" such as Satsuma-age, daikon radish, konnyaku, and chikuwabu are cooked in a broth made from dried bonito flakes and kelp, and seasonings such as soy sauce are added.The origin of oden is said to be tofu dengaku, in which tofu cut in the shape of a spur is skewered and baked. Oden" is said to have been a wives' term used by court ladies, who added "o" to "dengaku" to make it more polite, and omitted "raku" to become "oden". Dengaku" originally referred to a musical dance performed to the rhythm of flutes and drums to pray for a good harvest. The name "dengaku-mai" came from the resemblance of the tofu cut into clapperboard shapes to the dengaku dance. The dengakumai is still practiced today in Tenryu Ward, Hamamatsu City, as "Nishiura Dengaku Takasoku Mododoki" (dengaku dance in Nishiura).In the Edo period, dengaku was a popular side dish for the common people, made by skewering tofu or konnyaku and baking them with miso paste. After the modern era, stewed oden became widespread. In the Kansai region, stewed oden is called Kanto nimono (Kanto taki) to distinguish it from the original oden. Today, oden is popular as a winter side dish because of its simplicity and the presence of fish paste, daikon radish, kelp, etc., and oden with distinctive ingredients are spreading in different regions. In Tokyo, oden is characterized by the inclusion of chikuwabu. ## Opportunities and Times of Eating Habits Oden is usually eaten from fall to winter because it is a stewed dish. There are long-established oden restaurants in Tokyo that serve oden year-round. ## How to Eat Oden is stewed with dozens of ingredients in a broth made from dried bonito flakes and kelp, and served with mustard if desired. ## Efforts for Preservation and Succession When the fall and winter seasons arrive, oden sets are sold in supermarkets, and households stew oden in their own way. Oden pots are also readily available at convenience stores next to the checkout counters. In addition, "Otako Honten," "Otafuku," and "Takohachi," which are famous as the orthodox school of Kanto oden, continue to offer and preserve the taste of Edo oden. ## Ingredients - Dashi stock: 1,000ml - [Dashi stock] Water: - [Dashi stock] Dashi kelp: 1 piece - [Dashi stock] dried bonito flakes: Appropriate amount - [Dashi stock] Sake: 2 tbsp. - [Dashi stock] Mirin: 2 tbsp. - [Dashi stock] dark soy sauce: 2 tbsp. - Daikon radish: 1／4 - konnyaku: 1／2 - shirataki: 1／2 bag - Ganmo: 2 or 3 pieces - Chikuwabu: 2 to 3 sticks - hanpen: 2 pieces - eggs: 4 - Potatoes: 2 ## Recipe 1. 1. Peel daikon radish thickly and cut into 2 cm pieces. Boil daikon radish and konnyaku for about 20 minutes. Boil the eggs for 10 minutes in winter or 8 minutes in summer, and turn them into boiled eggs. 2. 2. Cut chikuwabu diagonally into bite-size pieces, and cut potato into 1／4 pieces. Cut hanpen into triangles. 3. 3. Make dashi stock. Put the kelp in water and heat. When it starts to boil, take out the kelp, add dried bonito flakes, turn off the heat, and wait for 2 minutes. After that, take out the dried bonito flakes, add sake, mirin, and dark soy sauce and heat again. 4. 4. Add the dashi stock and ingredients to a deep pot and simmer for about 30 minutes. 5. 5. Turn off the heat and allow the flavors to fully infuse. If the temperature drops, warm it over low heat before eating. ## Provider Information Recipes vary depending on the region and home. 

# Yanagawa nabe/Dojo jiru ｜ Our Regional Cuisines **Cuisine Name**: Yanagawa nabe/Dojo jiru **Region**: Our Regional Cuisines ## Main Lore Areas Asakusa, Taito-ku; Komagata, Taito-ku; Takahashi, Koto-ku ## Main Ingredients Used loach, burdock root, eggs, soy sauce, mirin, green onion ## History, Origin, and Related Events There are two kinds of "Dojo-jiru". In "Marunabe", a live loach is put whole in boiling sake to make it drunk, and then stewed in an iron pot with a stockpot. Nuki nabe" is a dish in which boned loach, cut open at the back, is stewed with burdock root.Loach is a river fish characterized by its slimy surface and strong vitality. During the Edo period, when eating meat of animals was prohibited, loach was a familiar food for those who wanted to gain strength, just like carp and eel. Dojyo is written "loach" or "loach," and in old Japanese kana usage, it is written "dojiyau" or "dojiyau. Komagata Dozei" was established in 1801 as the oldest store in Komagata, but it was originally called "Dojiau. However, after the Great Fire of the Bunka Period in 1806, Echigoya Sukeshichi, the shop's founder, decided that four letters would be bad luck, so he changed the name to the three-letter word "dozeyu," which has remained unchanged to this day. The light loach is mixed with a sweet and spicy sauce, and this is the taste that the common people of Edo enjoyed. On the other hand, "Yanagawa nabe" is a dish in which open loach is stewed in Warishita and simmered with egg along with chopped burdock root. There is a theory that the name "Yanagawa" originated from the name of a small restaurant in Nihonbashi or Asakusa Senzoku-mura in Edo (now Tokyo). Because of the egg, the taste is lighter than that of dojo-jiru. ## Opportunities and Times of Eating Habits In the Edo period, loach and burdock were both considered to be energizing foods, so they were mainly consumed in summer. Nowadays, loach can be eaten all year round, as there are many restaurants that serve it. ## How to Eat After removing the mud, let the loach swim in sake to remove the odor, and then rinse it with salt to remove the sliminess. The loach is then simmered in a round pot, a nuki pot, or a Yanagawa pot with different seasonings, then sprinkled with green onions, mitsuba leaves, and topped with sansho (Japanese pepper) if desired. ## Efforts for Preservation and Succession In the Asakusa area, there are many long-established stores such as "Komagata Dozeu", "Iidaya", "Iseki", and "Hirai" that continue to preserve and pass on the taste of their respective stores. ## Ingredients - Loach (alive): about 20 fish - Cooking sake: Appropriate amount - [A] Dashi: 600 ml - [A] Miso (sweetened): 50g - [B] Soy sauce: 50ml - [B] Mirin: 50ml - [B] Sugar: 1 tbsp. - Green onion: Amount as desired - Shichimi (seven spice) chili pepper, sansho (Japanese pepper): Amount as desired ## Recipe 1. 1. Soak the live loach in a deep bowl with cooking sake for about 1 hour. Make sure to cover the bowl with a lid to prevent the loach from jumping out of the bowl. 2. 2. Mix [A] together to make miso soup, add in the dojo from step 1, simmer over medium heat for 5 minutes, then reduce heat to low and simmer for 25 minutes. After simmering, drain into a bowl. 3. 3. Combine all the seasonings in [B] to make Warishita. 4. 4. Prepare a pot large enough to hold the loach and lay out the loach. 5. 5. Pour enough of the reduction made in step 3 to cover all the dojos, top with chopped green onions, and simmer over low to medium heat. When the leeks are softened, the dish is ready. Before eating, sprinkle with shichimi (seven spice) and sansho (Japanese pepper) to taste. ## Provider Information Recipes vary depending on the region and home. 

# Monja yaki ｜ Our Regional Cuisines **Cuisine Name**: Monja yaki **Region**: Our Regional Cuisines ## Main Lore Areas Tsukishima area, all over Tokyo ## Main Ingredients Used Flour, cabbage, red ginger, corn, sakura shrimp, tenkasu, bonito flakes, soy sauce, Worcestershire sauce ## History, Origin, and Related Events Monja is a dish in which ingredients are mixed with flour that has been loosely dissolved in water, baked on a griddle, and eaten hot with a spatula for each person.The origin of monja dates back to the late Edo period (1603-1867), when it was sold as an affordable snack in front of a candy shop in Tsukishima. Around the 1950s, when food was scarce, simple monjayaki, made by dissolving udon flour and adding soy sauce and syrup, was widely popular among children. From the end of the Edo period to the Meiji era (1868-1912), when supplies were scarce, children who did not have easy access to paper and calligraphy tools would write letters on a griddle with dough made from wheat flour dissolved in water to teach and play with, hence the name "mojiyaki." The word "moji" turned to "monja" and changed to "monja . With the postwar economic growth, monja evolved by adding ingredients such as cabbage, corn and fried eggs, but at the same time, the number of dagashiya, which children had grown familiar with, declined dramatically. Several monjayaki stores sprang up in an attempt to preserve the taste familiar from childhood, and monjayaki has transformed into a snack for adults, and continues to this day.The essential ingredients for monjayaki are a teppan and a spatula. Monjayaki is usually eaten by scooping a small amount from the outside of the dough and pressing it against the teppan to char it, but nowadays there are so many different variations of ingredients that one can enjoy a variety of tastes and monja textures. ## Opportunities and Times of Eating Habits Originally eaten as a snack for children, monja has established Tsukishima as a town known for its monja, and is eaten on a daily basis, enjoyed with family and friends. ## How to Eat Coarsely chop cabbage and red ginger. Drain the whole corn well. Mix water, Worcestershire sauce, bonito flakes and soy sauce in a large bowl, sprinkle in flour and mix well. Add the sakura shrimps and fried egg and mix quickly. Heat salad oil on a griddle to 230℃ and add the ingredients after draining off the liquid. Fry lightly until the ingredients are slightly wilted. Gather the ingredients in the center and make a hole in the center with a spatula to form a donut-shaped bank. Pour the remaining batter from the bowl into the center and bake for about 2 minutes until the center is fluffy and cooked all the way through. Mix with a spatula to make a thin layer, bake for 3 to 4 minutes, and sprinkle with aonori (green laver). Can also be made at home on a hot plate. ## Efforts for Preservation and Succession The "Tsukishima Monja Promotion Association Cooperative" was founded to promote monja-yaki, and currently 54 monja restaurants in the Tsukishima area are members. The association issues meal coupons that can be used at member stores, and manufactures and sells a wide range of products, including souvenirs decorated with the official character Tsukishima Ninja Monnyan, and monja-yaki sets that can be made at home. ## Ingredients - [A] Cabbage: 300g - [A] Cut squid: 1 tbsp. - [A] tenkasu: 1 pinch - [A] Dried shrimp: 1 tbsp. - [B]Water: 350cc - [B] Flour: 30g - [B] Japanese granulated soup stock: 1 tsp. - [B] Worcestershire sauce: 2 tbsp (to taste) - Aonori (green laver): To taste - dried bonito flakes: To taste - Pepper: To taste ## Recipe 1. 1. Cut cabbage into coarse strips. 2. 2. Put water, flour, and Japanese granulated dashi in a bowl and mix well. 3. 3. Add the Worcestershire sauce from [B] and mix well. 4. 4. Arrange the ingredients from [A] on top of 3. 5. 5. Pour oil on a heated hot plate and stir-fry only the ingredients in 3. 6. 6. Chop the ingredients finely with a spatula, mix and blend. 7. 7. When the cabbage is wilted, make a round doughnut-shaped bank and pour the batter into the center. 8. 8. Wait until the dough is heated through, and when the surface begins to bubble lightly, stir the entire dough and spread it flat. 9. 9. Sprinkle aonori (green laver), katsuobushi (dried bonito flakes), and pepper to taste, and eat with hagashi when the back side is golden brown. ## Provider Information provider : Tsukishima Monja Promotion Association Cooperative 

# Nigiri zushi ｜ Our Regional Cuisines **Cuisine Name**: Nigiri zushi **Region**: Our Regional Cuisines ## Main Lore Areas Around Tokyo Bay and throughout Tokyo ## Main Ingredients Used Rice, tuna, small sea bream, yellowfin bream, yellowtail, garfish, sea eel, horse mackerel, mackerel, prawns, shellfish, small columns, squid, roe, etc. ## History, Origin, and Related Events Nigiri-zushi is a typical Japanese dish consisting of vinegared rice topped with ingredients.In the Heian period, salted fish was dipped in cooked rice as a preserved food, and the rice was fermented and pickled with a sour taste, which was called nare-zushi. During the Edo period, nare-zushi was transformed into various forms, including haya-zushi (fast sushi), oshi-zushi (pressed sushi), and nigiri-zushi (nigiri sushi). Today, hand-rolled sushi is also popular, and nigirizushi has spread throughout the world. Nigirizushi became popular in the Edo period as a stall food to fill the stomachs of the common people, and it is a dish that evolved through the development of innovations to make it both upscale and easy to eat. Nare-zushi from the Heian period was also devised in various regions, and is still eaten today, including sushi used as a fine meal. Shiga is famous for its nare-zushi.In Edo (present-day Tokyo), the "Edo Sanzushi" (three types of sushi) include Kiemon Matsuzaki's "kekkari sushi," Yohei Hanaya's "Yohei sushi," and Sakaiya Matsugoro's "matsuga-zushi," which are said to have contributed greatly to the spread of nigiri-zushi.Edomae-zushi is made with rice that has been red-vinegar-brushed and prepared by boiling, steaming, boiling, zuke (zuke), kombu-jime (kombu-jime), or washing with vinegar, such as kohada (yellowfin bream) or mackerel, cooked sea eel or steamed shrimp, or fried egg. ## Opportunities and Times of Eating Habits In the late Edo period, common people in Edo could easily enjoy nigirizushi at yatai stalls.From among them, high-class sushi restaurants emerged that carefully selected ingredients and flavors. The style of serving sushi at the counter was established as a remnant of the Edo period, when sushi was first served at yatai stalls. The rice used for nigiri-zushi in the Edo period was about three times larger than that of today's nigiri-zushi, and the rice, rather than the ingredients, was used to fill one's stomach.Today, however, the emphasis is more on the ingredients than on the rice. As sushi restaurants have become more diverse in their sales formats, such as the popular kaitenzushi (conveyor-belt sushi), department stores, supermarkets, and convenience stores, sushi tends to be consumed not only on special occasions, but also on a daily basis. ## How to Eat Prepared ingredients are placed on top of vinegared rice, lightly grated, and served with wasabi or dipping sauce. ## Efforts for Preservation and Succession Yoshino Sushi Honten, established in 1879, still serves the same traditional nigiri using only red vinegar and salt. Also, "Sasamaki Kenuki Sushi" established in 1702 still serves nigiri-zushi, which is sushi wrapped in kumazasa leaves, and other traditional nigiri. ## Ingredients - rice: 2gou - sake: 2 tbsp. - Kelp: 10-15cm - [Sushi vinegar] red vinegar (regular vinegar is OK if you don't have it): 4 tbsp. - [Sushi Vinegar] Sugar: 1／2 tsp. - [Sushi Vinegar] salt: 1 tsp. - Red tuna (for sashimi): 1 piece - dark soy sauce: 2 tbsp. - mirin: 2 tsp. ## Recipe 1. 1. Wash rice and drain in a colander for 5 to 10 minutes. 2. 2. Wipe kelp lightly with water and cut a slit in the kelp with scissors. 3. 3. Put the rice into a pot and add water, sake, and 2 cups of rice wine to the pot. 4. 4. Mix all the ingredients for [sushi vinegar] until dissolved. 5. 5. Mix all the ingredients for [sushi vinegar] until dissolved.5 When the rice is cooked, remove the kelp, transfer it to the sushi tub while it is still hot, pour over the rice and mix quickly with a wooden spoon in one go. When evenly mixed, cool the rice by fanning it with an uchiwa fan while gently turning the rice with a rice scoop. Cover the rice with a damp, tightly wrung dish towel until it holds the rice. 6. 6. Put mirin (sweet cooking rice wine) in a small saucepan and heat to dissipate alcohol. 7. 7. Soak thinly sliced red tuna in 6 for 10 minutes and drain. 8. 8. Place 7 and 5 lightly rounded into bite-sized pieces on the second joint of each finger, and shape into a bite-sized piece by rotating the fingers sideways and lightly pressing down.In addition to marinated tuna, boiled or vinegared fish, omelettes, and today, salmon and other fish from outside Tokyo Bay can also be used as ingredients. ## Provider Information Recipes vary depending on the region and home. 

# Fukagawa meshi/Fukagawa don (Fukagawa rice bowl) ｜ Our Regional Cuisines **Cuisine Name**: Fukagawa meshi/Fukagawa don (Fukagawa rice bowl) **Region**: Our Regional Cuisines ## Main Lore Areas Koto Ward ## Main Ingredients Used rice, clams, carrots, burdock root, fried tofu, dried shiitake mushrooms ## History, Origin, and Related Events Fukagawa-meshi" is said to have been originally made by quickly boiling leeks and raw clams in miso and pouring the broth over rice. Today, there are two types of "Fukagawa-meshi": bukkake and takikomi. There is also "Fukagawa nabe" which is not served over rice.In the Edo period, there were many mud flats in what is now Tokyo Bay, which were a treasure house of shellfish. A part of the Oyokogawa River that runs south of the Eitai and Saga areas in Koto-ku was called Fukagawa-ura, and when the tide ebbed, a sandbar spread out and was famous as a fishing town where clams, clams, and green clams could be caught in abundance. Until the early Showa period (1926-1989), there were many food stalls selling Fukagawa-meshi in Asakusa, and the dish was well known and eaten at home. Since the Edo period (1603-1867), only the meat from the shell, called "nukimi," had been sold, giving rise to "takikomi-gohan" (cooked rice with nukimi), and "shirukake-meshi" (rice with hot soup poured over it to keep it warm) became an established Edo way of eating rice.Due to the pollution of the water and the progress of land reclamation, the area lost its fishing grounds around Fukagawa due to the abandonment of fishing rights in the 1950s, but there are still tidal flats such as Sanbanze in the Chiba area where shellfish can be caught. In Fukagawa, the opening of the Basho Memorial Museum and the Fukagawa Edo Museum has brought tourists to the area, and the efforts of restaurants to revive the once beloved Fukagawa-meshi have brought it back to this area.The umami of fresh raw clams and coarsely chopped green onions is combined with miso, and this extract soaks into the rice, filling the mouth with an indescribable flavor, a traditional Edo food that still remains today. ## Opportunities and Times of Eating Habits Once a popular taste for the common people all year round, it is now generally eaten at restaurants. ## How to Eat Drain the washed rice in a colander. Boil peeled clams, sprinkle with sake, stir-fry with carrots, deep-fried tofu, dried shiitake mushrooms, and burdock root in oil, season, and separate the ingredients from the cooking liquid. Cook rice in a mixture of the broth, a pinch of salt, and water, and when cooked, add the ingredients to the rice and mash it well. ## Efforts for Preservation and Succession In 1981, when the Fukagawa Edo Shiryokan (Fukagawa Edo Museum), which reproduced the townscape and lifestyle of Fukagawa in the Edo period, became a popular tourist attraction, the predecessors of the "Fukagawa Inn" revived Fukagawa-meshi as a local dish in an effort to revive Fukagawa's food culture. Since then, the offering of Fukagawa-meshi has taken root in various restaurants in Fukagawa. The "Fukagawa-meshi Promotion Council," headed by Tetsu Akagawa, director of Fukagawa-juku, currently has 11 member restaurants, and continues to promote the appeal of Fukagawa-meshi. It is carried by former fishermen and retains its spirit. In addition, takikomi is sold as "Fukagawa-meshi" at department stores, Tokyo Station, Shinagawa Station, Yokohama Station, and other stations. ## Ingredients - Asari clam: 100 g - Green onion, coarsely chopped: Appropriate amount - Miso paste: 50 g - chopped nori (seaweed): Appropriate amount - Cooked rice: 1 serving ## Recipe 1. 1. Dissolve miso in boiling water and add clams. 2. 2. Add green onions to 1 and bring to a boil. 3. 3. Place the rice in a bowl and pour the liquid over the rice. 4. 4. Top with chopped nori seaweed. ## Provider Information provider : Fukagawa Inn 

# Sanma-men ｜ Our Regional Cuisines **Cuisine Name**: Sanma-men **Region**: Our Regional Cuisines ## Main Lore Areas Yokohama City, All of Kanagawa Prefecture ## Main Ingredients Used Bean sprouts, napa cabbage, kikurage mushrooms, pork, carrots, leafy greens, noodles ## History, Origin, and Related Events This noodle dish originated in Yokohama, Japan, and consists of stir-fried vegetables such as bean sprouts, Chinese cabbage, and pork in a thickened broth topped with ramen noodles. There are various theories as to the origin of the name and the Chinese characters used to write it, but one theory is that it is written "raw horse noodle," which means "rice noodles with fresh, crispy ingredients on top.Before World War II, meat soba (roosu noodles) was a common dish in Yokohama Chinatown, but it was expensive, so "sanma-men," a noodle dish with vegetables, came to be prepared as a meal. The vegetable starchy sauce kept the soup from getting cold, and the large portions made it popular, and soon Chinese restaurants throughout the prefecture began adding it to their menus. Today, many ramen stores and Chinese restaurants in the prefecture feature "Sanma-men" as their main dish. For the citizens of Yokohama and Kanagawa Prefecture, Sanma-men has become a familiar dish that they see on a daily basis. ## Opportunities and Times of Eating Habits It can be enjoyed throughout the year at various eateries across the prefecture, regardless of the season. Available in a range of establishments, from upscale restaurants to casual eateries, it is primarily cherished as a taste enjoyed by the general public. ## How to Eat After stir-frying the pork until it changes color, add vegetables, wood ear mushrooms, and other ingredients for a crisp texture. Then, add seasoning such as soy sauce and Chinese soup, and thicken with a water and potato starch mixture. In a bowl, combine ramen soup with boiled noodles and top it with the vegetable mixture to complete.The classic ingredients include bean sprouts, Chinese cabbage, and pork, but there is no clear definition for the taste and ingredients. It can be soy sauce or salt-flavored, with variations in original ingredients, making each establishment's version unique. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The Kanagawa Prefecture Chinese Restaurant Industry Hygiene Association, consisting of Chinese restaurants in the prefecture, has established the "Kanagawa Sanma-men Association." Through initiatives such as cooking workshops and the creation of a dedicated website, the association is actively engaged in promoting the widespread enjoyment of Sanma-men. ## Ingredients - [A] Pork: 25g - [A] Napa cabbage: 60g - [A] Bamboo Shoots: 25g - [A] Komatsuna (=Japanese Mustard Spinach): 10g - [A] Onion: 65g - [A] Carrot: 15g - [B] Bean Sprouts: 150g - [B] Grated Garlic: 5g - [C] Soy Sauce: 2 tbsp. - [C] Ajinomoto: 1 tsp. - [C] Sugar: 1 tsp. - [C] Sesame Oil: 1 tsp. - [C] Soup: 250cc - [D] Katakuriko(=potato starch): 2 tbsp. - [D] Water: 50cc - [E] Soup: 250cc - [E] Warishita (Soup Soy Sauce): 30cc - Noodles: 140g ## Recipe 1. 1. Add [A] to the heated frying pan and saute. 2. 2. When it starts to heat up, add [B]. 3. 3. When it starts to heat up, add [C] and then add [D] to stop the bean paste. 4. 4. Put boiled noodles in [E] and top with 3. ## Provider Information provider : Taste of Walking Chinese Village 

# Norabouna no Ohitashi ｜ Our Regional Cuisines **Cuisine Name**: Norabouna no Ohitashi **Region**: Our Regional Cuisines ## Main Lore Areas Kawasaki City ## Main Ingredients Used Norabouna ## History, Origin, and Related Events An ohitashi dish made using norabouna, a traditional vegetable said to have been cultivated in the Suge area of Tama, Kawasaki City, for about 800 years. Norabouna was historically grown to extract oil, and farmers practiced self-seeding for personal use. Known for its strong vitality, it is said to have saved many lives during the great famine of the Edo period. Currently, it is cultivated in various areas, including the northern part of Kawasaki City, including the Suge area, and Odawara City in Kanagawa Prefecture, as well as in other prefectures such as Hiki District in Saitama Prefecture and Akiruno City in Tokyo.Belonging to the Brassicaceae family, norabouna has a unique bitterness with minimal astringency, offering a faint sweetness, tender texture, and a distinctive feature of being able to consume the flower stalks (to). When the main stem is deeply pruned about 10 centimeters above the ground surface initially, subsequent side shoots can be harvested four or five times. Local farmer Takashi Takahashi created this cultivation method around 2000 and actively shared it with neighboring farmers. During the same period, local farmers, business associations, and others collaborated to develop products such as castella and tofu using norabouna. This initiative helped transition norabouna, which had previously been primarily for personal use by farmers, into a more widely recognized vegetable.A popular way to enjoy norabouna is in ohitashi, a simple dish that allows you to savor the fragrance, sweetness, and texture of the ingredient. ## Opportunities and Times of Eating Habits Due to the harvesting season of norabouna being from late February to late April, norabouna ohitashi is typically consumed during spring. It is widely enjoyed as a daily dish in households, and recently, various menus incorporating norabouna have been introduced in restaurants throughout the city.It's worth noting that after harvesting, norabouna is susceptible to spoilage, and as a result, it is not widely available in the market. Instead, it is primarily sold at the front of farms and large-scale farm markets. ## How to Eat Boil the washed norabouna in hot water with added salt. Once it's cooked, cool it in cold water and then squeeze out excess water. Cut it into pieces around 5cm in length, arrange it in a dish, and drizzle a little soy sauce or dashi soy sauce over it to taste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Norabouna is registered as part of Kanagawa Prefecture's agricultural brand, "Kanagawa Brand," and is utilized as a tourism resource. In local restaurants, a wide range of variations, including bagel sandwiches and kimchi, are enjoyed. Additionally, municipal junior high schools provide school lunches using locally produced norabouna every March.Takahashi, who developed cultivation methods capturing the qualities of norabouna, established the "Suge Norabou Preservation Society" in 2001 to inherit and promote the norabouna tradition in the Suge area. Even after Takahashi's passing, his activities have been continued by his family and the civic group "Kawasaki Norabou Project." ## Ingredients - Norabouna: 200g - Soba dipping sauce: As needed - Bonito flakes: As needed ## Recipe 1. 1. Boil the green mustard in plenty of salted water for about 4 minutes. 2. 2. After boiling, remove from water, cool, and squeeze. 3. 3. Cut into about 5 cm pieces and place in a bowl. 4. 4. Pour soba dipping sauce into a bowl and warm to the consistency of "kake-tsuyu. 5. 5. Pour a generous amount of soba-tsuyu over the soba-tsuyu and sprinkle katsuobushi (dried bonito flakes) over the top. ## Provider Information provider : Kawasaki Norabou Project 

# Wariboshidaikon no Harihari-zuke ｜ Our Regional Cuisines **Cuisine Name**: Wariboshidaikon no Harihari-zuke **Region**: Our Regional Cuisines ## Main Lore Areas Miura City ## Main Ingredients Used Daikon radish ## History, Origin, and Related Events A local dish from Miura City, located at the tip of the Miura Peninsula. Daikon radish, a local specialty, is cut into "Wariboshidaikon (=split-dried daikon)," which is thicker than kiriboshi-daikon (dried daikon), and marinated in soy sauce, dashi (=Japanese soup stock), or other seasonings.Miura City is surrounded by the sea on three sides. Because of its warm winters and cool summers, a variety of vegetables are grown in open fields throughout the year, especially daikon radish, which is Japan's largest producer and a designated national crop. Daikon cultivation had already been practiced in this area during the Edo period (1603-1867). In the late Meiji period (1868-1912), the nationally famous Miura daikon (radish) was created by crossbreeding the native species of Miura with Tokyo's Nerima daikon. From 1925, when it was shipped to the Tokyo market, it was named Miura Daikon and became known throughout Japan as a specialty product. In the 1975's, when the Miura daikon was destroyed by a typhoon, green-necked daikon began to be cultivated, and today, the easy-to-harvest green-necked daikon accounts for most of the shipments. However, Miura daikon still has strong popularity and is sold mainly at direct sales outlets.In Miura City, which is familiar with daikon, split-dried daikon has been one of the traditional cooking methods for daikon. Harihari-zuke, a classic dish using split-dried radish, is enjoyed for its crispy texture. ## Opportunities and Times of Eating Habits The Daikon radish harvest season in Miura City is from November to March. Therefore, dried radishes made from locally grown daikon are also produced in winter. It is frequently eaten as an everyday food by many farmers. ## How to Eat Daikon radishes with the root cut off are split lengthwise into 16-20 pieces and dried in the sun for about 2 weeks to make split-dried daikon. Haririzuke is completed when the split dried daikon is soaked in a seasoning solution of kombu (kelp), surume (dried squid), soy sauce, and other ingredients. Depending on the region or household, various arrangements are made, such as adding ingredients such as turban shells or wakame seaweed, making it spicy with hawk's claws, or, more recently, using kimchi stock to make pickles. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Wariboshi daikon is registered as a "Kanagawa Brand" of Kanagawa Prefecture's agricultural products and is promoted as a local specialty. Harihari-zuke" is a daily food for local farmers, and has been passed down from generation to generation as it is eaten in every household. ## Ingredients - Wariboshi Daikon(=Dried strips of Daikon radish): 100g - Kombu(=kelp): 10g - Surume(=Dried squid): 10g - Red chili peppers: 4 - [Seasoning liquid] Water: 200ml - [Seasoning liquid] Soy sauce: 60ml - [Seasoning liquid] Vinegar: 35ml - [Seasoning liquid] Sugar: 35g - [Seasoning liquid] Mirin(=sweet rice wine): 15ml ## Recipe 1. 1. Wash Wariboshi Daikon(=Dried strips of Daikon radish) with water. 2. 2. Cut the Wariboshi Daikon(=Dried strips of Daikon radish) into 1 cm pieces. 3. 3. Cut kombu into thin strips. 4. 4. Cut Japanese common squid into thin strips. 5. 5. Remove seeds from chili pepper and cut into small pieces. 6. 6. Combine the seasoning liquid in a saucepan, bring to a boil, and cool. 7. 7. Put the Wariboshi Daikon(=Dried strips of Daikon radish), kelp, surume, and chili pepper in a bowl and mix them roughly. 8. 8. Put the combined pickling ingredients of 7 into a pickling container. 9. 9. Pour the 6 seasoning liquid into 8. 10. 10. Place a weight on top. 11. 11. Store, mixing the whole mixture with chopsticks from time to time. 12. 12. After 4 to 6 days, the flavors will be absorbed and the fish will be ready to eat. ## Provider Information provider : Kanagawa Agricultural Technology Center, "Good Use of Agricultural Products" 

# Gyu Nabe (Beef Hot Pot) ｜ Our Regional Cuisines **Cuisine Name**: Gyu Nabe (Beef Hot Pot) **Region**: Our Regional Cuisines ## Main Lore Areas Yokohama City ## Main Ingredients Used Beef, Japanese leek, tofu, shiitake mushrooms, Shungiku (edible chrysanthemum), and eggs ## History, Origin, and Related Events A hot pot dish originating in Yokohama, where beef is simmered in a sauce made with miso or soy sauce. While similar to sukiyaki, which involves grilling meat before simmering, beef hot pot cooks the ingredients from the beginning in the sauce.The widespread consumption of beef in Japan began in the late Edo period, following the end of the country's long period of isolation. Yokohama, which opened as a port city in 1859, was quick to embrace Western culture, leading to the early spread of meat-eating culture within the country. Inspired by the beef dishes consumed by foreigners residing in the international settlement near Yokohama Port, the owner of the izakaya (Japanese pub) "Isekuma" opened the first beef hot pot restaurant in 1862. At that time, many people in Japan were averse to eating beef, and "Isekuma" faced strong opposition from the owner's wife, resulting in the restaurant being divided into half izakaya and half beef hot pot. However, by seasoning the unfamiliar beef in a way that suited Japanese tastes, it became popular, eventually evolving into a dedicated beef hot pot establishment. Other beef hot pot restaurants followed suit, and today, long-established restaurants from the Meiji era continue to operate. Beef hot pot has become a renowned specialty dish in Yokohama. ## Opportunities and Times of Eating Habits It is offered throughout the year regardless of the season. In the present day, it is often associated with high-end cuisine and is commonly enjoyed during celebratory gatherings, memorial services, and other special occasions where people come together. ## How to Eat In a pot, simmer sauce, meat, and vegetables. Dip the cooked ingredients into beaten eggs and enjoy. Depending on the establishment, the meat may be thinly sliced or cubed, and the sauce can vary between soy sauce or miso flavor, among other distinct characteristics in seasoning and ingredients. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is served in restaurants throughout the city. Established in the first year of the Meiji era and preserving the traditional taste, "Ota Nawa Noren" along with other long-standing establishments like "Janomeya" and "Araiya" continue to operate to this day.In local elementary schools, a dish called "Sukiyaki-style Nabe," which is a variation of beef hot pot inspired by Yokohama's famous dish, is served every January as a cuisine that originated in Yokohama and spread throughout the country. ## Ingredients - Beef sirloin or thigh meat: 300g - Japanese leek: 1 - Shungiku (edible chrysanthemum): 1／2 bag (about 100g) - Shiitake mushrooms: 6 - Grilled tofu: 1 tofu - Eggs: 4 - [A] Water: 1 1／2 cups - [A] Soy sauce: 3 tbsp. - [A] Mirin (=sweet rice wine): 1 tbsp. - [A] Sugar: 2 tbsp. - [A] Bonito flakes: 2 packs (5g) - [B] Red miso: 80g - [B] Sugar: 1 tbsp. - [B] Mirin (sweet rice wine): 1／2 tbsp. ## Recipe 1. 1. Cut the beef into 1cm-wide slices, making sure to cut across the grain, and then chop into bite-sized pieces. Slice the Japanese leek diagonally into 1cm-wide pieces, cut the shungiku into quarters lengthwise, and halve the thicker stems. Remove the stems from the shiitake mushrooms and cut them in half. Cut the grilled tofu into 8 pieces. Mix the [B] ingredients in a bowl. 2. 2. In a small pot, bring the [A] ingredients to a boil, then turn off the heat and let it sit for 10-15 minutes. Strain the mixture using a thick paper towel placed on a sieve. 3. 3. Heat a pot, add the strained mixture from step 2, and place the [B] ingredients and green onions in the center. Arrange beef, vegetables, and grilled tofu around the edges. Simmer, dissolving the miso as it cooks, and serve by dipping in beaten eggs. ## Provider Information provider : Japan Meat Consumption Promotion Center, Supervised by Food Stylist Maron 

# Ishigaki Dango (Sweet Potato Mochi Ball) ｜ Our Regional Cuisines **Cuisine Name**: Ishigaki Dango (Sweet Potato Mochi Ball) **Region**: Our Regional Cuisines ## Main Lore Areas Sagamihara City ## Main Ingredients Used Jigona (Udon Flower), Sweet Potatoes ## History, Origin, and Related Events This is a local dish in the Sagamihara region, a steamed bun made by mixing local flour and sweet potatoes. It offers a simple taste that highlights the natural sweetness of the ingredients.The Sagamihara plateau, covered with volcanic ash and poor in nutrients, has been a place where barley and sweet potatoes are widely cultivated. Therefore, local people have been familiar with local flour and sweet potatoes as common ingredients. Originally, this snack eaten during breaks from farming activities was called "okojū" (little daytime snack). The Ishigaki Dango, including the simple and affordable enjoyment of local ingredients, became a popular okojū. The name "Ishigaki Dango" comes from the many stone walls in the surrounding area, and the diced sweet potatoes resemble stones on the wall. ## Opportunities and Times of Eating Habits It is consumed from the end of summer to winter, which is the harvest season for sweet potatoes and local flour. Due to the susceptibility of local flour to insects, it is challenging to store, so it is mainly enjoyed during the period when local flour is available. ## How to Eat Peel and dice the sweet potatoes.In wheat flour mixed with baking powder, sugar, and salt, add water and knead the mixture. Add the sweet potatoes and roll into balls.Steam until cooked using a steamer.Complete. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The food improvement promotion organization has inherited the recipe and is working to promote it to the public through workshops and events related to local cuisine. ## Ingredients - Sweet potatoes: 100g - Jigona (Udon Flower) or all-purpose flour: 250g - Baking powder: 1／2 tbsp. - Sugar: 1 tbsp. - Salt: 1／2 tsp. - Water or milk: 100cc ## Recipe 1. 1. Peel the sweet potatoes, cut them into small dice (about 1 cm cubes), and soak them in water. Drain the sweet potatoes in a sieve. 2. 2. Combine the joshinko (local flour), baking powder, and sugar. Sift the mixture twice. Knead the mixture lightly with water or milk until it is well-blended (be careful not to knead too much). 3. 3. Add the sweet potatoes to the mixture from step 2 and mix well. Form about 10 small round dumplings. 4. 4. Line a steamer with a cloth, place the dumplings, and then add more sweet potatoes on top. Steam for 20-30 minutes. 5. 5. Once steamed, remove with the cloth, and invert onto a sieve. When taking each dumpling out by hand, be careful as the sweet potatoes are delicate and may crumble.1 piece is 60g ## Provider Information provider : "Kanagawa Prefecture Food Improvement Promotion Organization Nagomi Kai" 

# Maguro no Kabutoyaki (Grilled head of tuna) ｜ Our Regional Cuisines **Cuisine Name**: Maguro no Kabutoyaki (Grilled head of tuna) **Region**: Our Regional Cuisines ## Main Lore Areas Miura City, Misaki area ## Main Ingredients Used Tuna ## History, Origin, and Related Events The Miura peninsula's Misaki Harbor is known as the preeminent harbor for tuna fishing in Japan. Grilled head of tuna is a local delicacy in Misaki: a hearty dish where, as the name suggests, an entire tuna head is grilled as-is. It originally arose from the fishermen of Misaki when they boarded their boats and set out for the open sea. They would suspend tuna heads that they could not sell at market from their ships' funnels, grilling it in covered pans before eating it. It was also enjoyed by the young fishermen as an accompaniment to drinks when they came home to port. Restaurants near Misaki Harbor are said to have begun offering grilled tuna head to the general public about 40 years ago. With the gigantic tuna head served on the table, the dish has a big impact, and is especially enjoyed by tourists. It is also attractive as an opportunity to taste rare cuts that are seldom used in more common tuna dishes, such as the cheeks and the meat inside the eye sockets.With geographical features suitable for a port, Misaki developed long ago as a location for offshore and coastal fishing, and became known nationwide in the early Showa era as a base for deep sea fishing, with a flourishing trade in tuna. Nowadays, various kinds of tuna caught all over the world are frozen at -60°C onboard fishing ships, then brought to the port before being shipped through fish markets, mainly to the Tokyo Metropolitan area. Misaki's fish markets sell between 400 and 1000 tuna a day. ## Opportunities and Times of Eating Habits Depending on the species of tuna, the time they are in season will vary. However, Misaki Harbor gathers all kinds of tuna from all over the world, and has also developed freezing technology so that you can enjoy various tuna dishes, including grilled tuna head, throughout the year.Grilled fish head dishes are offered at seafood restaurants near fishing harbors, and are available via advance reservations. ## How to Eat Slowly grill the tuna head in the oven for 3 to 4 hours on a low heat. Eat the gelatinous meat inside the eye sockets, the head itself, the cheek and the inside of the jaw with grated daikon radish and seasonings such as soy sauce, ponzu and Tosa vinegar (vinegar with dashi stock). You can enjoy the different textures of the different parts of the head. ## Efforts for Preservation and Succession Known as "Tuna Town", Misaki is crowded with restaurants near the harbor offering tuna dishes, which are popular with tourists. The harbor is distinguished by areas where you can taste rare parts of the tuna, such as the heart and stomach. At the Misaki Harbor City Festival held every fall, heads of tuna are grilled onboard fishing ships, alongside other culinary events.The Keikyu railway issues "Misaki Tuna Tickets" that include travel passes for trains and buses in the Misaki area, as well as meal vouchers. Local restaurants have also developed various products using tuna, including ramen and candy. ## Ingredients - Head of tuna: 1 ## Recipe 1. 1. Slowly grill the tuna head in the oven for 3 to 4 hours on a low heat. ## Provider Information provider : Misakikan Head Office 

# Kankoyaki (Drum cakes) ｜ Our Regional Cuisines **Cuisine Name**: Kankoyaki (Drum cakes) **Region**: Our Regional Cuisines ## Main Lore Areas Sagamihara City, Tsukui area ## Main Ingredients Used Wheat flour, seasonal ingredients ## History, Origin, and Related Events Drum cakes, or kankoyaki, are a food made by packing a wheat-flower dough full of ingredients and then frying and steaming it. They are similar to oyaki dumplings. For the filling, people use local ingredients that match the season, such as edible wild vegetables, adzuki beans, pumpkin, mushrooms, and pickles. Drum cakes are a local dish that has been passed down in the Tsukui area of Sagamihara City since the Edo period.The Tsukui area is mountainous and not suited to growing rice; locals have long cultivated wheat and beans, and the flour-based food culture that took root centers on wheat. During the Edo period, people ate drum cakes for lunch or as a snack, wrapping uruka (the salt-cured intestines of an ayu sweetfish) or miso in dough and then steaming and frying it on the hot ash of a sunken hearth.Some say that kankoyaki, the Japanese name for drum cakes, comes from the fact that the cakes resemble in shape a type of taiko drum (kakko) used in traditional court music. ## Opportunities and Times of Eating Habits It is possible to enjoy the unique flavors of each season by changing the cake’s fillings to match the time of year. Drum cakes are treats of simple flavors made from familiar ingredients and are enjoyed mainly at home. ## How to Eat Allow dough made using wheat flour to ferment slightly. Then, using in-season ingredients, wrap fillings such as adzuki beans, pumpkin, a wild vegetable like Japanese butterbur, a mushroom like shimeji, chestnuts, dried sliced daikon, or pickles in the dough. After lightly frying the cake, steam it. ## Efforts for Preservation and Succession In 1992, the Women’s Department of the local chamber of commerce commercialized drum cake production for the purposes of local revitalization and passing on knowledge of traditional foods. Following that, hand-made drum cakes were sold at places like specialty-good corners in the Tsukui area. Though the sale of such drum cakes has ceased, efforts are underway to restart it. ## Ingredients - Wheat flour: 500g - Water: 260cc - Egg: 1 - Sugar: 40g - Baking powder: 10g - Adzuki beans, pumpkin, dried sliced daikon, mushrooms, or other such ingredients (add to taste): Appropriate quantity ## Recipe 1. 1. Add baking powder to wheat flour. Sift ingredients. 2. 2. Mix egg and water, then add sugar. Add mixture to (1). Knead until texture is about that of an earlobe. Let rest for an hour. 3. 3. Shape dough into an appropriately sized ball and add chosen filling, such as adzuki beans, pumpkin, dried sliced daikon, pickles, or shimeji mushrooms. Fry. 4. 4. Place the fried dough into a steamer. Steam for 10 minutes. 5. 5. Remove from steamer and cool. ## Provider Information provider : Tsukui Chamber of Commerce, Women’s Department 

# Nigomi Udon ｜ Our Regional Cuisines **Cuisine Name**: Nigomi Udon **Region**: Our Regional Cuisines ## Main Lore Areas The Tsukui area of Sagamihara City ## Main Ingredients Used Fresh udon, dried noodles, radish, carrot, komatsuna, shimeji mushrooms, Chinese cabbage, fried tofu, and green onion ## History, Origin, and Related Events A local dish from the Tsukui area of Sagamihara City in which udon noodles are simmered directly in a vegetable soup. Even within a region, there are distinctive flavors depending on the area, such as miso flavor, soy sauce flavor, or both. The origin of the name “nigomi udon” is said to be because the soup becomes “cloudy (nigoru),” or it is said to be a corruption of “nikomi (stewed) udon.”Since the Tsukui region was unsuitable for rice cultivation, the cultivation of wheat and barley has been popular since ancient times, and udon noodles made from wheat flour have been eaten almost every day. Noodles were handmade in each household, and in the 1940s, when noodle machines were introduced, it is said that people would sometimes bring flour to local noodle factories to have the noodles made for them. Until around 1965, nigomi udon was frequently served as a regular home-cooked meal. However, in recent years, due to changes in eating habits, opportunities to eat it at home have decreased significantly. As a result of the efforts of the local Chamber of Commerce to preserve the traditional taste, it is now served at restaurants in the area. ## Opportunities and Times of Eating Habits It is often eaten in winter. In other seasons as well, it is made using vegetables harvested at that time. ## How to Eat Make fresh udon noodles and cut the vegetables and other ingredients. Add the chopped vegetables to the dashi stock and simmer until soft. Add the fresh udon and dried noodles to it while loosening them. Once the udon noodles are cooked, season with your favorite miso, soy sauce, and salt. Add finely chopped green onions and bring to a boil, then serve in a bowl. ## Efforts for Preservation and Succession In order to revive the taste of nigomi udon, the local Chamber of Commerce and Tokyo Kasei Gakuin University have been working together since around 2010 to conduct research, interviewing local elderly people, developing recipes to reproduce the dish, and holding cooking classes in neighboring regions. Currently, several restaurants around the Tsukui area serve nigomi udon with their own original seasonings. ## Ingredients - [Fresh udon] All-purpose flour: 300g - [Fresh udon] Water: 120-140ml - [Fresh udon] Salt: 2-2.5g (less than 1／2 tsp.) - Dry noodles (Tsukui noodles): Approx. 250g - Dashi stock (bonito flakes, dried sardines, or kombu any kind of stock is acceptable): 1000-1200ml - Radish: 100g - Carrots: 50g - Komatsuna: 1／3~1／2 bunch - Shimeji mushrooms: 1／2 to 2 packs - Chinese cabbage: 200-300g - Fried tofu: 1 - Green onion: 1／3 to 1／2 - Miso or soy sauce: 30-50g of miso or 30-40ml of soy sauce - Salt: Appropriate amount - Yuzu pepper: Appropriate amount - Be careful when adding seasonings as there is salt in the dashi stock and udon noodles.: ## Recipe 1. 1. Make fresh udon. Add salt water (120 ml of water + less than 1／2 tsp. of salt) little by little to 300g of all-purpose flour and mix while stirring. Gather the dough as if mixing the water into it. Once combined, knead well. Once the dough is uniform, place it in a plastic bag and step on it with your feet (about 5 to 10 minutes). Roll out the dough with a rolling pin while dusting it with flour, fold it, and cut it evenly into thin strips starting from the edge. 2. 2. Cut the vegetables. Cut the radish into quarter-rounds, the carrot into strips, and the Chinese cabbage into 1-1.5cm wide pieces at right angles to the fibers. Cut the komatsuna into 3cm pieces, and divide the shimeji mushrooms into florets. Drain the oil from the fried tofu and cut into strips. Slice the green onion into small pieces. 3. 3. Boil the radish, carrot, shimeji mushrooms, and fried tofu cut in 2 in dashi stock (1000-1200ml) until soft, then add the komatsuna and simmer further. 4. 4. Add the udon noodles to 3 and bring to a boil. Add both the fresh udon and dried noodles while loosening them up. 5. 5. Once the udon noodles are cooked, taste them and adjust the flavor with your preferred miso or soy sauce + salt. Finally, add a small amount of green onion, bring to a boil, transfer to a bowl, and serve with yuzu pepper to taste. ## Provider Information provider : Tsukui Region Chamber of Commerce Liaison Council 

# Ume gohan (rice with Japanese plums) ｜ Our Regional Cuisines **Cuisine Name**: Ume gohan (rice with Japanese plums) **Region**: Our Regional Cuisines ## Main Lore Areas Odawara ## Main Ingredients Used Umeboshi (preserved Japanese plums), rice, dried young sardines ## History, Origin, and Related Events This dish is made with rice mixed with umeboshi (preserved Japanese plums) and dried young sardines, and cooked in dashi stock. It is perfect for summer, and allows you to enjoy the fresh aroma of Japanese plums and umami taste of sardines. A local woman from Kanagawa who became a "skills leader for old-fashioned living techniques" conceived of it as a dish that would bring out the features of Odawara cooking, and spread it to surrounding areas. It is regularly eaten as a staple meal by local families. Japanese plums have been cultivated in Odawara ever since the Warring States period. Initially, plum trees were planted in the land near castles to produce military provisions. In the Edo period, travelers passing through Hakone found Odawara's preserved plums useful as a side dish that would prevent their bento box lunch from spoiling. Pickled fresh plums appeared as a local Odawara specialty suited to hiking along the Tokaido road between Tokyo and Kyoto. In the present day, plums are grown in large numbers at the Soga Plum Grove, which ranks among the three biggest plum groves in the Kanto region. Odawara can boast of producing the most plums of anywhere in Kanagawa. The juuroume breed, grown only to Odawara, has thick, soft flesh, and is held to be the best variety of plum for umeboshi.The local area has developed various dishes, new and old, that use the familiar plum as an ingredient, including those that use plum extract and plum jam. One of these is ume gohan, or plum rice. ## Opportunities and Times of Eating Habits It is enjoyed as an everyday staple by families in the Soga region, where plum cultivation is widespread. It often appears on tables during summer, the harvest season for plums. ## How to Eat Take some dashi stock with konbu (kelp) and katsuoboshi (dried fish flakes), add sake and mirin, then use it to soak rinsed rice for about an hour. Mix in umeboshi and dried young sardines, and cook the rice. Serve in a large bowl, and finish with some finely chopped shiso (Chinese basil) leaves for garnish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This is the recipe that has been carefully passed down by local families. ## Ingredients - rice: 3 cups - umeboshi (stones removed): 50g - dried young sardines: 1／3 cup - dashi stock (with a splash of sake and 2 tablespoons mirin): 720cc - (Chinese basil) leaves: 5 shiso - narutomaki (processed fish paste stick with a spiral pattern, optional): 1 stick ## Recipe 1. 1. Prepare the dashi stock, together with some konbu (kelp) and katsuoboshi (dried bonito flakes), and set aside. 2. 2. Rinse the rice. Cover with the sake, mirin and dashi stock, and leave to soak for approximately 3 hours. 3. 3. Add the umeboshi and dried sardines, and boil the rice. 4. 4. Once the rice is cooked, transfer to a large bowl for serving. Garnish with finely chopped shiso leaves (use chopped seaweed if shiso leaves are unavailable). 5. 5. If you have a stick of narutomaki, you can also chop this into thin slices for garnish. ## Provider Information provider : Recipe source: Mutsuki-kai 

# Pond smelt kanroni ｜ Our Regional Cuisines **Cuisine Name**: Pond smelt kanroni **Region**: Our Regional Cuisines ## Main Lore Areas Hakone ## Main Ingredients Used Pond smelt ## History, Origin, and Related Events In this local dish, pond smelt caught in Lake Ashi in Hakone on the western edge of Kanagawa Prefecture are flame-grilled without oil or seasonings and slowly stewed, and starch syrup is used to make it glossy. It has a strong sweet and spicy flavor, and since moisture has evaporated, it can be stored for a long time, making it a handy preserved food.Lake Ashi is a caldera lake with an altitude of 724 meters, created by the volcanic activity of the Hakone volcano. Known as a scenic spot to view Mt. Fuji upside down, it has also prospered in the fishing industry since ancient times. In 1918, pond smelt eggs were transplanted from Lake Kasumigaura in Ibaraki Prefecture, and pond smelt fishing began. Since then, they have continued to be bred for more than 100 years. The smelt raised in the clear water of Lake Ashi has a reputation for its deliciousness and is popular not only with locals but also with tourists as a specialty product of Hakone.On October 1st of every year, the ban on net fishing for smelt is lifted at Lake Ashi. On this day local fishermen set sail all at once, and the first catch of the day is presented to the Imperial Household Agency after praying at Hakone Shrine.Pond smelt can be cooked in a variety of ways, such as fried or marinated in nanban, but in particular, kanroni is a dish that has been popular in this region for a long time and is a standard dish on New Year's dinner tables. ## Opportunities and Times of Eating Habits Although pond smelt is often thought to be a winter fish, it can be caught in Lake Ashi from around August, reaching its peak around November (the fishing season is closed from mid-December to February). During the fishing season, various smelt dishes, including kanroni, are served at local inns and restaurants. ## How to Eat Arrange the flame-grilled pond smelt in a pot, add bancha, and simmer over low heat for a day. Add seasonings such as soy sauce, sugar, and mirin, and simmer for another day. Finally, add starch syrup for gloss. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Pond smelt is the “town fish” of Hakone. It has also been selected as one of “Kanagawa's Top 100 Specialties” cultivated by Kanagawa's traditions and climate and is used as a tourism resource. Every year, around the time when fishing is prohibited, a large-scale cleaning of the bottom of Lake Ashi is carried out to protect the environment.In February, “the Pond Smelt Festival“ is held around Lake Ashinoko in conjunction with the Setsubun Festival at Hakone Shrine, and dishes made with locally caught pond smelt are served. ## Ingredients - An appropriate amount of pond smelt (fresh fish): - soy sauce: 180-240cc - An appropriate amount of sake: - mirin: 60-100cc - soft brown sugar: 300-350g - An appropriate amount of the seasonings of your choice: - starch syrup: 80-100g - An appropriate amount of bancha: ## Recipe 1. 1. Grill the well-washed pond smelt over fire, line the bottom of the pot with them, cover with a drop lid, and add bancha. Simmer over low heat for about one full day. 2. 2. Add soy sauce, brown sugar, sake, mirin, and seasonings, and simmer for another day. Finally, add starch syrup for gloss. 3. 3. After cooling well, take them out of the pan while taking care not to lose their shape. ## Provider Information provider : Recipe provider name: Lake Ashi Fisheries Cooperative Association 

# Katemeshi (loaded rice) ｜ Our Regional Cuisines **Cuisine Name**: Katemeshi (loaded rice) **Region**: Our Regional Cuisines ## Main Lore Areas Sagamihara City ## Main Ingredients Used Rice, dried shiitake, burdock root, carrot, chikuwa (fish cake), aburaage (deep-fried tofu), green bean ## History, Origin, and Related Events Katemeshi, or loaded rice, is a local dish of Sagamihara City that has been passed down over many years. It is a kitchen-sink meal made by mixing together white rice and broth-simmered vegetables.At one time, much of Sagamihara’s soil was covered in volcanic ash and sterile. Rather than rice, sweet potato and wheat were widely cultivated. Katemeshi is a dish that adds vegetables like radish and potato to rice in order to make the most of that precious ingredient. The name “katemeshi” comes from it being a food (meshi) that provided sustenance (kate) for farmers working in the fields. On special days, such as festivals or during the Higan holiday period, loaded rice is served packed full of ingredients. ## Opportunities and Times of Eating Habits In recent years, katemeshi has become a dish that is eaten at home during annual events for good luck. ## How to Eat Simmer ingredients such as thinly sliced dried shiitake, carrot, burdock root, or aburaage (deep-fried tofu) in a broth to which sugar and soy sauce have been added. Then, mix together the simmered ingredients with white rice. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being eaten at home, loaded rice is sold at local sightseeing centers. The Society for the Promotion of Improved Eating Habits is working to popularize the dish through efforts like preserving recipes and offering classes for the general public related to local cuisine. ## Ingredients - rice: 3.5 cups - (For rice) Boiling liquid: Appropriate amount - (For rice) Water: Appropriate amount - konnyaku (yam cake): 1／2 block - aburaage (deep-fried tofu): 1 piece - burdock root: 100 g - carrot: 100 g - dried shiitake mushrooms: 4 - chikuwa (fish cake): 1／2 stick - Water: Appropriate amount - [for broth]soy sauce: 3 1／2 tbsp - [for broth]sugar: 2 tbsp - [for broth]Liquid from rehydrated shiitake: Appropriate amount ## Recipe 1. 1. Cube the konnyaku and cut the aburaage, burdock root, carrot, and shiitake into thin strips. Cut the chikuwa into round slices. 2. 2. Put the cut ingredients into a pot along with the soy sauce, sugar, and liquid from the rehydrated shiitake. Add enough water to ensure that everything is submerged. Simmer until the liquid content has reduced to about 10%. 3. 3. Wash the rice. Add a combination of broth and water to your rice cooker, following its measurement guidelines. Cook the rice. 4. 4. When the rice is finished cooking, add the simmered ingredients and let them steam. ## Provider Information provider : Recipe courtesy of the Nagomi Group, Kanagawa Prefecture Society for the Promotion of Improved Eating Habits 

# Saka Manju ｜ Our Regional Cuisines **Cuisine Name**: Saka Manju **Region**: Our Regional Cuisines ## Main Lore Areas Sagamihara City ## Main Ingredients Used Flour, sakadane, sweet bean paste ## History, Origin, and Related Events Sake manju are traditional Japanese pastries made by steaming a sweet bean paste wrapped in a dough made from sakadane, a natural leavening agent produced using rice and koji (malted rice), and flour.As Sagamihara was not suitable for rice cultivation due to large amounts of volcanic ash, the area flourished as a center for wheat and barley production, with various foods made from local flour becoming popular. Among them, sake manju came to be known as a delicacy served at festivals and other gatherings. It is also said that there was a time when being able to make sake manju was a prerequisite for marrying into a family. Since the summer months are the best time to ferment the dough, sake manju were an indispensable ritual food during festivals, especially those held in July and August, when large quantities were made and enjoyed by local families or distributed to relatives. ## Opportunities and Times of Eating Habits Although they are rarely handmade at home anymore, sake manju are sold year-round at confectionary stores and agricultural produce stands throughout the city, developing a strong following as a local specialty. Each store takes a unique approach to sake manju, such as using only traditional production methods or sticking to locally grown ingredients. ## How to Eat Traditionally, the dough is made by fermenting sakadane (manju sake), which is produced by adding water and koji to cooked white rice. Sweet azuki bean paste is then wrapped in the dough, rolled into a ball, and steamed. In some cases, miso paste is used for the filling instead of azuki bean paste.Since the traditional method takes several days, the local dietary improvement promotion organization is introducing an innovative recipe that makes use of baking powder and Japanese sake to make it easier to make these pastries at home. While sake manju made using the traditional method are called "saka manju," those made without sakadake are called "sake manju," a distinction that is made to differentiate between the two. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Efforts are being undertaken throughout the city to pass down sake manju as a local delicacy, including sake manju workshops and a bus tour by the local chamber of commerce and industry to experience making them firsthand. In addition, in the 2019 "Sagamihara Sweets Festival 3rd General Election of Recommended Souvenir Sweets,” where consumers voted, sake manju from the Japanese confectionary store Shimizuya were selected as one of nine “Best Souvenir Sweets."The local dietary improvement promotion organization is making efforts to popularize sake manju by including information on the traditional “saka manju” as well as how to make “sake manju” in its collection of local recipes. ## Ingredients - [Sakadane]white rice: 2 -3 bowls - [Sakadane] water: 600ml - [Sakadane] Koji: 25g - [Dough] flour: 1kg - [Dough] sakadane liquid: 2.5 cups (500ml) - [Dough] sugar: 4 tbsp - [Azuki bean paste]azuki beans: 2 cups (400ml) - [Azuki bean paste]sugar: 350g - [Azuki bean paste] salt: 1 tsp ## Recipe 1. 1. [Sakadane] Add the sakadane ingredients to a tub (or Tupperware) and mix well before fermenting. 2. 2. When the rice rises to the surface, drain the mixture using a colander, and squeeze. Fermentation takes about two days in summer, or five to six days in winter. 3. 3. [Making manju] Add the sugar and sakadane liquid to the flour, mix until soft and bouncy (or as soft as your earlobe), then let it rest. Rest the dough for about four hours in summer and overnight in winter, and it will increase to twice its size. If sugar is added when kneading the flour, the dough will not become tough. 4. 4. Gently press down on the dough once or twice to release any built-up gas and knead it further. 5. 5. Tear off one piece (about 60g) of dough and shape it until smooth. 6. 6. Roll out the dough (thick in the center and thin around the edges). 7. 7. Place the prepared sweet azuki bean paste (about 40g) in the center of the dough and wrap the dough around it. To prevent the filling from oozing out, pinch the opening shut with your fingertips. Let the dough rest for about 30 minutes until it springs back to its original shape when pressed. 8. 8. Place the manju in a steamer and steam for 20 minutes. Make sure that the heat is not too high, or the dough will crack. 9. 9. Remove the manju from the heat and fan until glossy. ## Provider Information provider : Recipe provided by: Sagamihara City Organization for the Promotion of Dietary Improvement Wakanakai 

# Ton-zuke ｜ Our Regional Cuisines **Cuisine Name**: Ton-zuke **Region**: Our Regional Cuisines ## Main Lore Areas Atsugi City, Sagamihara City, Zama City ## Main Ingredients Used Pork, Special Miso-marinated Pork, Special Miso ## History, Origin, and Related Events This is a dish made by marinating high-quality domestic pork in special miso, belonging to an elevation of 1 in the Tanzawa Oyama National Park. It is a specialty dish of Atsugi City. The flavorful aroma of the crispy miso marinated with pork complements rice well, making it a delightful dish.Its roots date back to the end of the Edo period. During that time, samurai disliked consuming meat from quadrupeds like cows, pigs, and wild boars. Once, a large group of people gathered in the Ogino Mountain Clan (current vicinity of Atsugi City), and there was a shortage of food. They coated miso on the meat of wild boars and grilled it, not revealing what kind of meat it was. This turned out to be highly praised, marking the beginning of "ton-zuke."With the modernization and cultural evolution, the culture of consuming meat spread in Japan. In Kanagawa Prefecture, especially in areas with ports, pig farming became popular. At one point, Atsugi had around 300 pig farms, and eventually, "ton-zuke" became recognized as a local specialty. Presently, it's also enjoyed in neighboring Zama City and Sagamihara City. ## Opportunities and Times of Eating Habits It can be enjoyed throughout the year, irrespective of the season. Besides being a daily side dish, it's also treasured as a local souvenir and gift. Many creative dishes such as "Hire Katsu" (pork cutlet) using ton-zuke and ton-zuke ramen have been invented and cherished. ## How to Eat Pork is marinated in a special miso mixture prepared with ingredients like mirin, soy sauce, and garlic. A frying pan is lined with cooking paper or aluminum foil, a little salad oil is added, pork is placed on it, covered, and then grilled over medium heat to prevent burning. Other cooking methods include grilling on a net or in an oven, as well as deep frying in oil. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is offered in local restaurants and can also be purchased from butcher shops or supermarkets for enjoyment at home. The miso seasoning varies based on each establishment's preferences.The "Atsugi Ton-zuke Noren-kai," formed by Atsugi's meat industry association and dining establishments, actively promotes the ton-zuke through participation in city events, organizing recipe contests in collaboration with university students, and more. Additionally, in efforts to revitalize the city, new products like the "Atsugi Burger," featuring ton-zuke within an English muffin, have been developed and gained popularity. ## Ingredients - Ton-zuke (using store-bought version): ## Recipe 1. 1. Line a frying pan with hot cooking paper or aluminum foil, add a little salad oil, cover, and grill over medium heat to avoid burning. ## Provider Information provider : Recipe Source: Atsugi Ton-zuke Noren-kai 

# Yokosuka kaigun curry (Yokosuka navy curry) ｜ Our Regional Cuisines **Cuisine Name**: Yokosuka kaigun curry (Yokosuka navy curry) **Region**: Our Regional Cuisines ## Main Lore Areas Yokosuka City ## Main Ingredients Used beef or chicken, carrots, onions, potatoes, curry powder, flour, rice ## History, Origin, and Related Events Curry rice is one of the most popular home-style dishes in Japan. One theory about its roots is that it was a military dish served in the Japanese Navy. During the Meiji era, the Japanese Navy, which mainly ate white rice, had a serious problem with beriberi, a condition caused by a lack of vitamins. To improve nutrition, the Royal Navy introduced a curry-flavored stew with a thickened sauce. It is thought that the reason for thickening the curry was to make it more compatible with rice and to prevent it from spilling on a rocking ship. By supplementing nutrition with curry rich in meat and vegetables, the number of cases of beriberi dropped dramatically. Eventually, retired soldiers returned to their hometowns and spread the naval-style curry and rice throughout Japan. Yokosuka Navy Curry," a modern reproduction of this military recipe, was born in Yokosuka City, which is closely associated with the Navy, in 1999 as part of the city's revitalization efforts. Now, more than 20 years after its birth, it has become one of the city's most famous dishes. ## Opportunities and Times of Eating Habits Regardless of the season, this dish is popular among men and women of all ages throughout the year. In addition to curry and rice, a wide variety of related products such as retort curry and curry bread are also available. In particular, there are more than 20 varieties of retort pouch curries, which are enjoyed by households throughout Japan. ## How to Eat Cut meat, carrots, onions, and potatoes into dice and fry them. Fry flour in beef fat in a frying pan, add curry powder, broth, meat and vegetables, simmer over low heat, season with salt. Serve over rice or chutney. Local restaurants that have been certified to serve this dish follow the Navy's nutritional balance in their menus, and offer Yokosuka Navy Curry with a salad and milk as a set meal. ## Efforts for Preservation and Succession Yokosuka City has been working on regional revitalization centering on Yokosuka Navy Curry since it declared itself a "Curry City" in 1999, and various events to enjoy curry such as the "Yokosuka Curry Festival" have been held, and a special website has been set up. Since "Yokosuka Navy Curry" is a registered trademark, it is necessary to be certified by the "Curry Town Yokosuka Business Association Board of Directors" in order to use the name on products. Currently (2021), more than 40 restaurants in the city serve Yokosuka Navy Curry. ## Ingredients - Rice: 600g - Beef: 200g - (A) Flour: 1 tbsp. - (A) curry powder: 2 tbsp. - Potatoes: 250g - carrot: 15g - (B) Onion: 300g - (B) Salad oil: 1 tbsp. - Butter: 24g - (C) Water: 550ml - (C) consomme: 2 pieces - Tomatoes (or tomato juice): 150 g - salt: 1／2 tsp. - pepper: a pinch - tomato ketchup: 1 tbsp. - Worcestershire sauce: 1 tsp. - garam masala: as needed - Red Pepper: as needed ## Recipe 1. 1. Cut beef into bite-sized pieces and season lightly with salt and pepper. Put into a plastic bag with A and dust well. 2. 2. Peel potatoes, cut into 5 mm cubes, soak in water and drain. Cut carrots and onions into 5 mm cubes. 3. 3. Put (B) in a heatproof dish and heat in a microwave oven at 600W for 5 minutes. 4. 4. Put butter in a pan and cook 1 side at a time over medium heat. 5. 5. When the meat is done, add 2 and fry, then add 3. 6. 6. Add (C), bring to a boil, remove the liquid, add the chopped tomatoes, and simmer over low heat for 20 minutes. 7. 7. Add salt and pepper, tomato ketchup and Worcestershire sauce. Serve and add garam masala and red pepper to taste. In principle, Yokosuka Navy Curry is served as a set of three items: curry rice, salad, and milk. ## Provider Information provider : Nagomikai, Kanagawa Prefecture Dietary Improvement Promotion Organization 

# Herahera dango ｜ Our Regional Cuisines **Cuisine Name**: Herahera dango **Region**: Our Regional Cuisines ## Main Lore Areas Yokosuka City, central part of the prefecture ## Main Ingredients Used Light flour, white bean flour, red bean paste ## History, Origin, and Related Events Ankoromochi is a flat dumpling made of wheat flour and shiratama (white bean curd) flour with an (sweet) bean paste. With its simple taste, it is a local dish that has been enjoyed by people of all ages, from children to the elderly. There are various theories as to the origin of its name, such as "because of its crushed flat shape" or "because it resembles a spatula, a tool used in the fishing industry.On Sashima Island, during the summer boat festival that has been held since the Edo period, hera hera dumplings are offered along with the "Sashima Gofuneuta," an important intangible folk cultural property of Yokosuka City, and the local sea bream, a specialty of Sashima Island. Families also make spatula dumplings for the Boat Festival, offer them to the altar, and enjoy the taste with their relatives who gather around. In Serizawa, Zama City, they have also been eaten as a snack by farmers for a long time. ## Opportunities and Times of Eating Habits In the Sashima area, it is often eaten during the summer when a boat festival is held. ## How to Eat Knead wheat flour and shiratama flour with water, then tear into dumplings, spread flat, and boil in boiling water. Drain off the water from the boiled dumplings, and then mix the bean paste into the dumplings well.The flavor of the dumplings varies from region to region and from household to household, such as mixing an egg with the flour, or mixing the dumplings with Mitarashi red bean paste instead of red bean paste. ## Efforts for Preservation and Succession Local confectionery stores sell it as a product, and it was once included in school lunches as a local dish. Currently, it is made in each household and passed down from generation to generation. ## Ingredients - weak flour: 250g - water: 150cc - strained bean paste: 250g ## Recipe 1. 1. Knead flour with water until it becomes as soft as an earlobe, and let it rest for about 30 minutes. 2. 2. Boil plenty of water in a saucepan, and pour in the dough, stretching it flat with the palm of your hand or fingertips to a size of 5 cm. 3. 3. When all the dough is added, add water. When the water boils again, turn off the heat and let sit for 2 to 3 minutes. 4. 4. Remove the wet ingredients from the dough by quickly running it under water, drain off the water, and mix well with the koshi-an (sweetened red bean paste). ## Provider Information provider : Yokosuka Hayama Agricultural Cooperative Association 

# Nama shirasu don (Fresh shirasu rice bowl) ｜ Our Regional Cuisines **Cuisine Name**: Nama shirasu don (Fresh shirasu rice bowl) **Region**: Our Regional Cuisines ## Main Lore Areas Shonan area ## Main Ingredients Used Fresh shirasu, rice ## History, Origin, and Related Events Fresh raw shirasu (baby sardines) on vinegared rice (or white rice) is served on top of a bowl of rice. It is a well-known specialty of the Shonan area, including Chigasaki, Kamakura, and Enoshima.Shirasu are young sardines. Boiled shirasu is called "kama-age shirasu" and sun-dried shirasu is called "shirasu-boshi." Nama-shirasu, as the name implies, is raw unprocessed shirasu. Fresh shirasu lose their freshness quickly and can only be eaten on the same day of landing.In the Shonan area, shirasu fishing was already practiced during the Edo period. In the beginning, it was common to process the shirasu into "tami-iwashi," which was spread out in a rectangular box and dried in the sun, and kama-age shirasu was only for fishermen's private consumption. With the development of kettle cooking and refrigeration technology, kama-age shirasu and raw shirasu came to be processed and sold directly, and became popular as a local specialty. The fishing grounds are located in Sagami Bay in the southern part of the prefecture. Because the fishing grounds for shirasu are formed near the coast, it is possible to land the fish quickly and with excellent freshness. Most of the fishermen in Kanagawa Prefecture are involved in the entire process from fishing to processing and direct sales, and the freshness and flavor of the shirasu are well known. ## Opportunities and Times of Eating Habits The fishing season lasts about 10 months, from March 11 to December 31. Shirasu can be caught almost year-round, but the peak season for catching shirasu is in spring and fall, when sardines are at their spawning peak. The fishing season is closed from January 1 to March 10. ## How to Eat Place fresh shirasu on top of vinegared rice, add soy sauce and eat. It can be served with nori, shiso leaves, chopped green onions, egg yolk, etc. as condiments, or seasoned with mentsuyu, ponzuyu, ginger soy sauce, etc., depending on the restaurant or household. ## Efforts for Preservation and Succession It is served at restaurants along the Sagami Bay coast, mainly in Shonan. In recent years, fresh shirasu has been sold at local markets and supermarkets, increasing opportunities to enjoy it at home.Shonan Shirasu" is the generic name for the shirasu caught in Sagami Bay, and it is also promoted as a tourism resource, being selected as one of the "Kanagawa Brand" agricultural, forestry, and marine products of the prefecture, which aims to improve quality, and as one of the "100 Best Products of Kanagawa". The Kanagawa Prefecture Shirasu Seine Fishery Liaison Council (commonly known as the Shirasu Council), established by fishermen, is making efforts to promote Shonan Shirasu and enhance its image through such means as a blog that provides information on fishing conditions and direct sales, and the creation of an official song "Shirasu MY LOVE" by the Council. ## Ingredients - Rice: About 2 cups of rice - Fresh shirasu: about 50g - grated ginger: Appropriate amount - soy sauce: Appropriate amount - Egg yolk or quail egg: 1 - Any condiments of your choice (green onion, minced radish, shiso leaves, white sesame seeds, etc.): ## Recipe 1. 1. Serve hot rice in a bowl. 2. 2. Sprinkle raw shirasu over the rice. 3. 3. Place an egg yolk or a quail egg in the center. 4. 4. Add condiments of your choice. 5. 5. Drizzle soy sauce over the top and finish with grated shoga (Japanese ginger). ## Provider Information provider : "Kattobi" 

# Oyama no tofu ryori ｜ Our Regional Cuisines **Cuisine Name**: Oyama no tofu ryori **Region**: Our Regional Cuisines ## Main Lore Areas Oyama area, Isehara City ## Main Ingredients Used Tofu ## History, Origin, and Related Events Oyama, located 1,252 meters above sea level and part of the Tanzawa Oyama National Park, is famous for its tofu, which makes use of the good quality water of the Tanzawa mountain range. Tofu is very soft with high water content and has a light flavor. Because it can be easily combined with any ingredients, a variety of tofu dishes are served in local households, but the two most popular are "chilled tofu" and "yudofu," which allow the flavors of the ingredients to be enjoyed as they are.Because Mt. Daisen receives steam from Sagami Bay and is prone to rain, it is also called "Mt. Since it was possible to make a round trip from Edo (Tokyo) in three to four days without passing through a barrier, many commoners visited the mountain during the Edo period to pray for rain and prosperous business. When the population of Edo was 1 million, as many as 200,000 people visited Oyama in a single summer.Daisen's tofu was first made using soybeans donated from various places and local fresh water. There is an anecdote that in the old days, visitors to Mt. Oyama during the height of the hot summer would slurp tofu in the palm of their hands as they walked around the mountain. Tofu dishes were also served to worshippers at nearby inns, where they were greatly appreciated and eventually became a local specialty.In 2016, the Agency for Cultural Affairs recognized the " Oyama Pilgrimage" as a Japanese Heritage Site, and tofu cuisine is one of the components of the Japan Heritage Site. ## Opportunities and Times of Eating Habits Tofu can be enjoyed regardless of the season. Oyama Tofu has become an indispensable ingredient in the daily diet of households throughout the city, and a wide variety of tofu dishes are enjoyed. In addition to "chilled tofu" and "yudofu," other popular dishes include "shirato (tofu paste)," in which tofu is mixed with seasonal ingredients such as local wild vegetables and persimmons, and "tofu dengaku," in which drained tofu is grilled and served with miso sauce. ## How to Eat For "chilled tofu," tofu is sliced and placed on a plate. For "yudofu," tofu is placed in a pot of boiling soup stock and other ingredients of your choice. Both are served with soy sauce, ponzu (Japanese citrus juice), or other seasonings and condiments of your choice. ## Efforts for Preservation and Succession Oyama Tofu is produced mainly by local independent tofu stores and consumed mainly locally. In addition to being consumed on a daily basis in every household, a wide variety of tofu dishes are served at local inns and restaurants.Every year in mid-March, the " Oyama Tofu Festival" is held, where visitors are served hot tofu made in a large pot 4 meters in diameter, and a variety of tofu-related events are held, such as a quick-eating contest and a handmade tofu-making experience. ## Ingredients - Tofu: 1 - Yuzu miso or sesame miso (see below for how to make): As needed ## Recipe 1. 1. Do not use freshly made Oyama Tofu, but let it sit in the refrigerator overnight (or 2 or 3 days). Wrap the tofu in a cloth, press down with a weight, and let drain overnight. If you don't have time, 2 hours or more is acceptable. 2. 2. Cut off the ends of the tofu, cut each piece into 6 equal pieces, and skewer. 3. 3. Line a wire mesh with aluminum foil, place crosswise side up, and heat over a flame. 4. 4. When it starts to puff up a little, turn it over. Cook for about 4 minutes on each side (to get a slightly charred surface). 5. 5. When both sides are well browned, brush with soybean paste and grill until the miso is just about ready. Arrange two skewers on each plate.[Yuzu Miso](Materials)1 yuzu, 90g sugar, 45g miso (02時01分 ratio of sugar to miso), sake to taste[How to cook]Add sake a little at a time to thicken the mixture.[Sesame paste](Materials)15g sesame paste, 100g miso, 200g sugar, sake a little[How to cook]Add sugar and soybean paste to the sesame seeds, knead well, and add sake to thicken. ## Provider Information provider : Kankiro Restaurant 

# Kenchin jiru ｜ Our Regional Cuisines **Cuisine Name**: Kenchin jiru **Region**: Our Regional Cuisines ## Main Lore Areas Kamakura, all over Japan ## Main Ingredients Used konnyaku, burdock root, lotus root, carrot, daikon radish, taro, tofu, dried shiitake mushroom, komatsuna ## History, Origin, and Related Events This dish is made by frying daikon radish, carrots, and other vegetables in oil and then simmering them. There are various theories as to its origin. One theory is that the Japanese word "makijen," a type of Chinese vegetarian cuisine known as fucha, became Japanese, while another says that "Kencho soup" made at Kenchoji Temple in Kamakura came to be called "Kenchin Jiru" at some point.Kenchin Jiru is now served in many parts of Japan, but it has been served at Kenchoji Temple for more than 700 years, and according to one theory, it spread throughout the country as monks trained at Kenchoji Temple were dispatched to various regions. Kenchoji's Kenchin Jiru is a vegetarian dish, which means that no animal products are used, and the broth is made from kelp and shiitake mushrooms. Despite its image as a vegetarian dish, Kenchin Jiru is made from vegetable scraps left over from other vegetarian dishes, which is why so many vegetables are used in Kenchin Jiru.Kenchin-jiru is made with tofu, which is said to have originated when the first abbot of Kenchoji Temple picked up tofu that had been dropped by ascetic monks, washed it, and put it in the soup. ## Opportunities and Times of Eating Habits Tofu is eaten throughout the year, but it is especially popular during the cold season because of its use of root vegetables and the fact that it is a warm soup. In some areas of the Kanto region, it is sometimes eaten in conjunction with seasonal events such as Setsubun and Ebisu-ko. ## How to Eat Cut konnyaku and vegetables into bite-size pieces. Saute the chopped ingredients in sesame oil, add broth, and simmer over low heat. When the vegetables become soft, add salt and soy sauce, simmer further, and add tofu, breaking it up with your hands. Various arrangements of ingredients are made depending on the households and regions. ## Efforts for Preservation and Succession In addition to being commonly made at home, it is also served at restaurants in various regions.At the Kencho Festival held at Kenchoji Temple in 2018 and 2019, Kenchin Jiru made in a large pot was served to visitors. At the Kenchoji Setsubun Festival held every February, Kenchin Jiru is also served at the meal for those who participate in the bean-throwing ceremony as lucky men and women.In addition, Kenchin Jiru is served three times a year as a local dish at elementary school lunch programs in Kamakura City. ## Ingredients - daikon radish: 40g - carrot: 30g - lotus root: 30g - burdock root: 30g - taro: 30g - Black konnyaku: 1／8 sheet - Dried shiitake mushrooms (Shojin Dashi stock): 2 or 3 pieces - momen tofu: 1／6 - Daikon radish leaves (or komatsuna): a pinch - Shojin Dashi stock: 400 ml - sesame oil: 2 tbsp. - soy sauce: 1 and 1／3 tbsp. - salt: Appropriate amount - mirin: a pinch - sake: a pinch ## Recipe 1. 1. Make Shojin dashi stock (see below for recipe). 2. 2. Cut daikon radish, carrot and lotus root into chunks (do not peel). 3. 3. Cut burdock root into thin strips and cut into half-moon slices (only wash the mud off, do not peel). 4. 4. Peel and cut taro bite-sized pieces, then rinse with salt to remove any sliminess. 5. 5. Take out dried shiitake mushrooms when the shiitake mushrooms become soft, remove the stones from the mushrooms and chop. 6. 6. Boil konnyaku, pierce with chopsticks, and tear into bite-sized pieces with a teacup or spoon. Dry konnyaku in a pan and pat dry to soak up the flavor. 7. 7. Drain the tofu and remove as much water as possible. 8. 8. Boil daikon radish leaves (or komatsuna) and cool in ice water. Remove water and cut into small pieces. 9. 9. Heat sesame oil in a pan and saute konnyaku, burdock root, lotus root, carrot, daikon radish, and taro, in that order. Add a little cooking sake. 10. 10. When the vegetables have absorbed the oil and are slightly cooked, add the dashi broth. Add dried shiitake mushrooms at the same time. 11. 11. Remove the scum while adjusting the heat so that it does not boil over. 12. 12. Once the vegetables are cooked, simmer over low heat for 1 to 2 hours. 13. 13. Season with salt, soy sauce and mirin. (After the salt is blended, add the soy sauce and season a little more strongly.) 14. 14. When the vegetables are well seasoned, add the tofu, breaking it up with your hands (low heat). 15. 15. After seasoning, add a little sesame oil to give the dish an aromatic finish. 16. 16. Serve in bowls. Finally, garnish with a little green radish leaves.[Shojin Dashi stock]Materials (900 ml)10 cm dried kelp, 2-3 dried shiitake mushrooms, 1000 ml water[How to cook]Cut kelp into 2 cm cubes. Put water, kelp, and shiitake mushrooms in a pot and refrigerate overnight.Put the pot on the fire and scoop out the scum. Simmer over low heat for 30 minutes to 1 hour.Cool and store (place the pot in ice water and cool quickly). ## Provider Information provider : Kenchoji Temple 

# Sankaku Chimaki ｜ Our Regional Cuisines **Cuisine Name**: Sankaku Chimaki **Region**: Our Regional Cuisines ## Main Lore Areas All of Niigata Prefecture ## Main Ingredients Used Glutinous rice, bamboo leaf, igusa (=rush), kinako (Roasted soybean flour) ## History, Origin, and Related Events In Niigata Prefecture, there is a simple and rustic tasting " Sankaku Chimaki" that is rare in Japan. It is a simple chimaki made of glutinous rice wrapped in bamboo leaf, folded into a triangular shape, tied with igusa (=rush), and boiled slowly in plenty of hot water for two hours. It is served with kinako (￢￢=soybean flour) sprinkled on top. Although slightly less well known than sasa dango, chimaki is said to be the oldest chimaki in Japan. Books have documented the existence of triangular chimaki as far back as the Nara and Heian periods, and the "Wamyoruijusho " (a dictionary compiled between 931 and 938) describes the process of the recipe boiling it in lye.Bamboos were also used as preservative effect food in the old days because of their antiseptic properties, and were eaten in between farm work. After boiling, they could be kept in water for three to four days without becoming hard. Legend has it that Kenshin Uesugi, a warlord of the Warring States period, invented it as a portable food for warfare. ## Opportunities and Times of Eating Habits In the old days, every household in Niigata Prefecture made chimaki in the same way as bamboo grass dumplings. For people in Niigata Prefecture, chimaki speaking of say to be 90% "Sankaku Chimaki". ## How to Eat It is a very simple chimaki in terms of ingredients and eating method, and is served with kinako or anko (red bean paste). Since only glutinous rice is used, the taste of the ingredients can be enjoyed as it is. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Nowadays, households are less likely to make "Sankaku Chimaki", and fewer people are able to make "Sankaku Chimaki".It is sold at Japanese confectionery and rice cake stores, and in summer, it is sometimes served at local restaurants and inns. ## Ingredients - Glutinous rice: 300g - Bamboo leaves: 20 leaves - Igusa (=rush) or Suge (=sedge): 10 sticks - [Ingredient A] Kinako (Roasted soybean flour): 20g - [Ingredient A] Sugar: 16g - [Ingredient A]Salt: A little ## Recipe 1. 1. Soak glutinous rice in water overnight and drain in a colander. 2. 2. Soak the bamboo leaves and suge in boiling water, then rinse and wipe. 3. 3. Take one of the bamboo leaves and twist the center to make a triangular pouch. 4. 4. Place a small amount of rice in the bag, cover it with another bamboo leaf, fold the ends, and tie with a suge. 5. 5. Fill a pot with plenty of water and simmer over medium heat for 40 to 60 minutes, then drain. (25-30 minutes after water comes to a boil) 6. 6. Serve with a mixture of [ingredients A]. ## Provider Information provider : " Shibata no Okazu: Local Ingredients and Dishes."( Author:Council of Dietary Improvement Promotion Committee Members of Shibata City, Publication: Kaikosha) 

# Sado no Nishime ｜ Our Regional Cuisines **Cuisine Name**: Sado no Nishime **Region**: Our Regional Cuisines ## Main Lore Areas Sado City ## Main Ingredients Used Alaska pollock, konjac(=yam cake), baked tofu, kombu(=kelp) ## History, Origin, and Related Events "Sado no Nishime" is a local dish eaten on Sado City in Niigata Prefecture, where broth is made from grilled flying fish and ingredients such as vegetables, kombu(=kelp), and grilled tofu are slowly simmered over a long period of time. Oden-style nishime is well seasoned and delicious. In some areas, pollack, squid, and fu are added. It is called "nishime" because it is boiled until there is no liquid left, and has been enjoyed by the islanders as a long-standing family favorite. Sado City has an image of seafood, but there is no shortage of vegetables, such as wild vegetables in the spring and bamboo shoots in the fall. Because of the abundance of ingredients, baked tofu is a must, but other than that, there is no set menu. In Sado City, yakitori is an indispensable dish for festivals and celebrations, and is served on a large platter. ## Opportunities and Times of Eating Habits It is the mainstay of Sado's festival cuisine, and is an indispensable dish not only for weddings and funerals, but also for year-end and New Year's celebrations, festivals, Obon, and other occasions when people gather. At spring and fall festivals, when onidaiko make the rounds of each household, each household serves its own "nishime". ## How to Eat It is a local dish made by simmering flying fish, a specialty of Sado Island, in a "chin broth. Some families stew pollock in the broth. The fish is simmered many times until the liquid is reduced, allowing the flavor to soak into the fish. The flavor of the fish becomes more and more delicious as the days go by. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is sold as a side dish at supermarkets in Sado City, and at the end of the year, a wide variety of ingredients used for simmered dishes are lined up. ## Ingredients - Grilled alaska pollock: 3 - Dashi(=Japanese soup stock） (flying fish): 600ml - Grilled tofu: 2 tofu - Konjac(=yam cake): 2 - Kombu(=kelp): 1 roll - Sugar: As needed - Sake: As needed - "Mirin(=sweet rice wine)": As needed - Soy sauce: As needed ## Recipe 1. 1. Boil grilled Alaska pollock with sugar, sake, mirin, and soy sauce. 2. 2. Boil grilled tofu and Konjac in water. 3. 3. Make soup stock from flying fish and simmer 2 and kombu with sugar, sake, mirin and soy sauce. 4. 4. Arrange 1 and 3 on a platter. 5. 5. Boil the fish the day before. ## Provider Information provider : Niigata Prefecture Food Lifestyle Improvement Promotion Committee, Sado Branch 

# Kensan Yaki ｜ Our Regional Cuisines **Cuisine Name**: Kensan Yaki **Region**: Our Regional Cuisines ## Main Lore Areas All of Niigata Prefecture ## Main Ingredients Used Rice, miso ## History, Origin, and Related Events Kensan-yaki is a local dish of grilled rice balls topped with ginger miso or sweet miso. It is also called "kensashi-yaki," "kenshin-yaki," or "kensayaki." The name is said to have originated when Kenshin Uesugi used to eat rice balls that had become cold and tough by stabbing them with the tip of his sword as food for his soldiers during war. In the old days, transportation was not well developed, so people had to travel on foot along snow-covered roads when returning to their hometowns. Therefore, it was late at night when they arrived at their parents' house. It is said that kensa-yaki was cooked on sunken hearth for the hungry daughters who were freezing in the cold. It could also be made into ochazuke (rice with green tea), which was often eaten as an evening snack after a long winter's night of chatting and drinking. Niigata Prefecture has a rich food culture centering on rice as a staple food, and many staple foods and snacks are made with rice, and kensan-yaki is one of them. ## Opportunities and Times of Eating Habits In the past, it was eaten as an evening meal after New Year's and New Year's guest drinking parties. Recently, it has also become an event food to celebrate the new rice harvest. ## How to Eat Spread miso on the rice ball and grill it on both sides in a frying pan, on a grill or in a toaster oven so that it does not burn. You can eat it as it is, or pour soup stock or tea to make chazuke. Recently, people enjoy it with different kinds of miso, such as yuzu miso, green onion miso, and sesame miso. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even now, it is occasionally prepared in households as a snack or a nighttime meal. ## Ingredients - Rice: 640g (80g x 8 pieces) - Miso: 3 tbsp. - Sugar: 1／2 tbsp. ## Recipe 1. 1. Mix miso and sugar to make sweet miso paste. 2. 2. Divide the rice into 8 equal portions, roll into flat, round balls, and quickly grill on both sides in a frying pan, on a grill, or in a toaster oven. 3. 3. Spread sweet miso paste on the rice balls and grill until golden brown. You can add ginger miso, yuzu miso, sansho miso, etc. as you like. ## Provider Information provider : " Niigata no Okazu: Regional Ingredients and Dishes."( Author：Niigata Prefecture Dietary Improvement Promotion Committee Council, Publication: Kaikosha) 

# Tare Katsu Don (Sauced BBQ Pork Bowl) ｜ Our Regional Cuisines **Cuisine Name**: Tare Katsu Don (Sauced BBQ Pork Bowl) **Region**: Our Regional Cuisines ## Main Lore Areas All of Niigata Prefecture (Kaetsu Area) ## Main Ingredients Used Rice, Pork ## History, Origin, and Related Events "Tare Katsu Don" is a dish where freshly fried thin pork cutlets are placed on top of rice and drizzled with a sweet and savory soy-based sauce. It doesn't include a scrambled egg topping. This simple dish features a unique characteristic of having two or more cutlets placed on a single bowl. The pork used in this dish is thinner than the typical pork cutlet found in other katsudon dishes, and it is coated with a light batter. In the port town of Niigata, which flourished during the Edo period through Kitamae-bune (northern-bound ships), there is an area known as "Furumachi" where eateries and entertainment districts line the streets, preserving the nostalgic atmosphere. The western cuisine culture also thrived early on, with Western-style restaurants lining the stalls in Nishi-Hori. The origin of "Tare Katsu Don" is associated with one of the early established longstanding restaurants in this area. It is said to have originated in the early Showa period when the bold idea of generously pouring soy sauce-based sauce over the modern dish of cutlets and placing it on rice was introduced. The popularity of "Tare Katsu Don" quickly spread, becoming ingrained in Niigata city. Disciples who trained in these long-established shops went on to open their own establishments, and the "Niigata-style katsudon" has now become a local favorite, especially known as one of Niigata city's regional specialties and a soul food for the citizens. ## Opportunities and Times of Eating Habits It is enjoyed throughout the year and is a regular part of daily meals. Each restaurant may have its unique twists, and many establishments take pride in using high-quality ingredients such as pork, soy sauce, and rice. ## How to Eat You thinly coat thinly sliced pork with fine bread crumbs and deep-fry it. Once fried, you dip the freshly fried cutlet into a sweet soy-based sauce, often made with soy sauce, mirin, and sugar. Finally, you place the katsu on top of a bed of rice and enjoy. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is available in restaurants, and you can often choose the number of cutlets and the type of coating. "Tare Katsu Don" is also available for mail order and as a souvenir. Some people also make it at home. ## Ingredients - Pork (preferred cut): 16 slices (1 slice: 30g) - Wheat flour: As needed - Eggs: As needed - Bread crumbs (fine): As needed - Frying oil: As needed - Rice: As needed - [Seasonings A] Soy sauce: 80ml - [Seasonings A] Mirin(sweet rice wine): 80ml - [Seasonings A] Sake: 80ml - [Seasonings A] Sugar: 30g - [Seasonings A] Kombu (kelp): 10cm ## Recipe 1. 1. Coat each pork slice with wheat flour, dip in beaten eggs, and then coat with fine bread crumbs. 2. 2. Combine all the ingredients for seasoning A in a pot, and bring it to a boil for about 1 minute. 3. 3. In a separate pot, combine Seasonings A (soy sauce, mirin, sake, sugar, and kombu). Simmer until sugar dissolves, then cool. 4. 4. Fry 2 in oil heated to 170-180 degrees Celsius for 3-4 minutes. Dip the freshly fried 2 into 3, then place it on top of a bowl of rice that has been served in a bowl. ## Provider Information provider : "A Taste of Niigata to Convey Vol.2" (Niigata City) 

# Zuiki no Suzuke (Taro Stalk Pickles) ｜ Our Regional Cuisines **Cuisine Name**: Zuiki no Suzuke (Taro Stalk Pickles) **Region**: Our Regional Cuisines ## Main Lore Areas All of Niigata Prefecture ## Main Ingredients Used Zuiki (=stalk of taro potato), Vinegar ## History, Origin, and Related Events "Zuiki" refers to the petiole (stalk) of a type of taro called "Yatsugashira." It is a summer vegetable that has been enjoyed in various regions across the country for a long time. In Niigata, it is cultivated extensively in the Shinano River basin and paddy field areas. Harvesting starts as early as June and continues until September. It is designated as Nagaoka vegetables, Joetsu vegetables, and Kashiwazaki vegetables. "Zuiki no Suzuke," which is zuiki pickled in vinegar, is a traditional dish in Niigata Prefecture and has been enjoyed for a long time. In addition to pickling in vinegar, zuiki is also dried for preservation, and the dried zuiki is used in dishes like zoni (soup containing mochi) and nimono (simmered dishes). The stalk of Yatsugashira contains purple anthocyanin on its surface. When pickled in vinegar, it reacts with acid and turns into a vivid color. Pickling in vinegar extends its shelf life, making it a preserved food. If you heat the pickling solution to prevent mold growth, it can last for about three months. Its refreshing taste makes it perfect for the hot summer season, and it has been cherished as a local dish that reflects the season for a long time. ## Opportunities and Times of Eating Habits The pickled dish is made during the summer when fresh petioles are available. Because it takes on a vivid color when pickled in vinegar, it is also enjoyed during the New Year's season. In addition to pickling in vinegar, dried zuiki can be used in various ways, such as adding it to zoni (soup containing mochi) or using it in soup dishes and simmered dishes. ## How to Eat Fresh zuiki has a strong bitterness, and peeling it can darken your hands. Therefore, it is recommended to soak it in water to remove bitterness before cooking. Another method is to add a small amount of vinegar to the boiling water when boiling it. After boiling the zuiki, it is immersed in a mixture of vinegar, sugar, and salt that has been boiled and then cooled while the zuiki is still hot. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In the past, it was commonly made in households, but nowadays, many people buy zuiki pickled in vinegar from local markets or direct sales outlets, as it has become readily available. ## Ingredients - Fresh Zuiki (stems of taro potato): 250g - Ginger: 1 - [Seasoning A (Awase-zu)(sweet and sour dressing)] Vinegar: 1／2 cup - [Seasoning A (Awase-zu)(sweet and sour dressing)] Sugar: 1／2 cup - [Seasoning A (Awase-zu)(sweet and sour dressing)] Salt: 1／2 tbsp. ## Recipe 1. 1. Bring the seasoning A to a boil in a small saucepan. Once the sugar has dissolved, remove it from heat and let it cool. 2. 2. Peel the zuiki, soak it in water for about 30 minutes to remove bitterness. 3. 3. Boil 2 in boiling water. Be careful not to overcook. Once boiled, strain and cut into 3cm lengths. 4. 4. Soak 3 in the seasoning from step 1 while it's still hot. Chill well and serve ## Provider Information provider : "A Taste of Niigata to Convey" (Niigata City) 

# Hoshidaikonzuke (Pickled Dried Daikon Radish) ｜ Our Regional Cuisines **Cuisine Name**: Hoshidaikonzuke (Pickled Dried Daikon Radish) **Region**: Our Regional Cuisines ## Main Lore Areas Prefecture wide. ## Main Ingredients Used Daikon, Carrots, Kombu, Dried squid, Herring roe ## History, Origin, and Related Events In the Niigata prefecture where it snows heavily, 「pickled dried daikon radish」is a preserved food made to last throughout the winter. A representative dish of the Joetsu region, it is also known as 「hari hari pickles」due to the crunchy ‘hari hari’ sound it makes when eating it. However, the Niigata prefecture’s 「pickled dried daikon」 is slightly different from the「hari hari pickles 」found in other prefectures as it doesn’t use vinegar. Furthermore, whilst the pickles are also similar to Matsumaezuke, the latter doesn’t use any dried daikon radish. Apart from dried daikon radish, the dish also includes carrot, kombu and dried squid. You can also find herring roe mixed in and used as a dish in Osechi (traditional New Year foods) on New Years Day. Thanks to the kombu and dried squid, the longer you pickle the dish, the more umami it produces and the more delicious it becomes.When it comes to pickles enjoyed during Niigata’s winters, 「pickled dried daikon radish」comes to mind first. As winter approaches, you’ll easily be able to spot radishes being hung to dry from the eaves of all households. ## Opportunities and Times of Eating Habits Using daikon radish harvested during the fall and winter, the dish was made as a preserved food to be used during New Years. ## How to Eat Using a thinner daikon radish, peel the daikon and cut into 4 or 6 long strips and hang to dry. Rinse the dried daikon radish with boiling water and cut into pieces 5-6cm in thickness. To the daikon, add herring roe with salt removed and thinly sliced kombu, carrot and squid. Pickle in a mixture of soy sauce, mirin and cooking sake. To bring out the most flavor, turn off the flame right before the mixture comes to a boil. Add a finishing touch of walnuts on top as another way to enjoy the dish. ## Efforts for Preservation and Succession The dish is currently made in households and can be found at supermarkets within the prefecture and can also be purchased online. ## Ingredients - Dried daikon radish: 80g - Carrot: 40g - Diced Kombu: 10cm - Dried Squid: Approx. 2cm - Herring Roe (small): One piece - Cooking sake: 3 tbsp. - Mirin: 150ml - Soy sauce: 150ml - Ginger: Appropriate quantity ## Recipe 1. 1. For thin daikon radish, peel and hang to dry. For larger daikon radish, break into smaller pieces and hang to dry. 2. 2. Rehydrate the dried daikon radish in water and cut into small one-bite pieces. 3. 3. Slice the carrot, kombu and dried squid into thin strips. Remove salt from herring roe. 4. 4. Place all ingredients into container. 5. 5. Add cooking sake, mirin and soy sauce to pot and heat. 6. 6. Once the mixture cools down, add ginger and pour mixture into container with ingredients. 7. 7. Mix ingredients and mixture. ## Provider Information provider : 「Niigata’s traditional dishes」(Niigata committee for improved eating habits) 

# Nina ｜ Our Regional Cuisines **Cuisine Name**: Nina **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Taina and uchimame ## History, Origin, and Related Events Nina is a local dish made by boiling salted vegetable leaves and was eaten as a common household dish in Niigata Prefecture. Taina is mainly used. Taina was introduced from China in the early Meiji period and was bred to be adapted to Niigata. It is widely used as one of the Nagaoka vegetables. Depending on the region, nozawana or radish leaves are used as well. Nozawana is used in the Uonuma and Joetsu regions. A long time ago, each household would pickle them in autumn and eat them during winter when there were no green vegetables.For salted taina, remove the salt before cooking. Cut the desalted taina into bite-sized pieces, stir-fry in oil, and simmer in dashi stock, soy sauce, or miso. The standard ingredient added inside is uchimame, but other ingredients that can be put inside include carrots, burdock root, and fried tofu. Uchimame is made by pounding soybeans and crushing them into flat pieces. Wash the soybeans, soak them in lukewarm water at about 40 degrees for 10 minutes, drain the water in a colander, and place them on a hard board or stone mill (or flat stone). Pound each one with a mallet to a thickness of 2 to 3 mm. Unlike when they are whole beans, they are thinner and cook quickly, so they are also used in stews, stir-fries, vinegared dishes, miso soup, and so on.In addition, the dashi stock varies depending on the household, such as using dried sardines, dried bonito flakes, or dried scallops, and the single term “nina” can refer to many different variations, from the cooking method to the selection of ingredients. ## Opportunities and Times of Eating Habits In Niigata Prefecture, the fields are completely covered in snow in winter, making it impossible to harvest any vegetables. For this reason, it seems that since ancient times, people had no choice but to rely on dried leaves and salted vegetables for green vegetables in winter, and in that sense, this dish retains its traditional flavor. ## How to Eat Boil the salted taina and once it is boiled, turn off the heat and leave for about an hour to remove the salt. The key is to leave just the right amount of salt, as removing too much salt will make it tasteless. For seasoning, soy sauce or miso is often used, and sometimes sake lees are added. ## Efforts for Preservation and Succession Although it is less common to make salted taina at home than before, “nina” is still made and eaten. Taina and salted taina can be obtained from supermarkets in Niigata or directly from the farm, and in recent years, desalted “taina boiled in water” has been developed, making it easier to make nina. Additionally, in Nagaoka City, February 7th is designated as “Nina Day”, and classes are held on how to make nina. ## Ingredients - Salted taina: 500g - Uchimame: 50g - Salad oil: 3 tbsp. - Dashi stock: An appropriate amount - Miso: Just a little ## Recipe 1. 1. Boil the salted nina to remove the salt. Once boiled, turn off the heat and leave for about an hour. 2. 2. Cut the drained 1 into 3 cm pieces, stir-fry in oil, add dashi stock, and simmer. If you like, you can add fried tofu, taro, carrots, etc. 3. 3. Add the uchimame and miso to 2 and season. ## Provider Information provider : “Niigata’s Side Dishes: Local Ingredients and Dishes” (Author: Niigata Prefecture Dietary Improvement Promotion Committee, Publisher: Kaikosha) 

# Kurumafu no Nimono (Simmered Kurumafu) ｜ Our Regional Cuisines **Cuisine Name**: Kurumafu no Nimono (Simmered Kurumafu) **Region**: Our Regional Cuisines ## Main Lore Areas The Kaetsu region ## Main Ingredients Used Kurumafu, white eggplant, and green beans ## History, Origin, and Related Events Fu is a processed food whose main ingredient is gluten and is made by kneading wheat flour with water. It is said to have been brought to Japan by a monk who went to China for training in the early Muromachi period (1393-1573), and it was brought to Niigata by a Kitamae ship that stopped by in the late Edo period, thus beginning the transmission of processing technology manufacturing.There are various kinds of fu in various parts of the country, but the most popular one in Niigata is “kurumafu.” Kurumafu is made by wrapping kneaded dough around an iron rod and baking it while rotating it like Baumkuchen, then layering the dough two or three times and baking it. It is characterized by its donut-like shape and is said to have gotten its name from the fact that it resembles a wheel when sliced into rings. Three-layer rolls are common, and four-layer rolls are rare because they require more time and effort. To stabilize the quality of the fu, it is left to rest for one to two days, then cut into short pieces, steamed to soften them, and then cut into rings and dried. It takes at least three days to dry and up to five days during periods of high humidity such as the rainy season. Because it takes nearly a week to complete this process, only a few companies in Niigata Prefecture currently make four-layer kurumafu. ## Opportunities and Times of Eating Habits Nowadays, it is eaten on a daily basis, but in the past, fu was eaten on special occasions because wheat was scarce and expensive. It is also said to have been prized as a valuable protein source during the winter because it can be stored for long periods of time. It is a standard ingredient in Shojin ryori, and in the Echigo region, it was used for simmering at events. ## How to Eat Soak the fu in tepid water or hot water before cooking. You can use tepid water, but if you rehydrate it with hot water, it will puff up and have a better texture. You can make as many different types of dishes as you can think of, such as boiled, stir-fried, and deep-fried dishes. Fu goes well with oil and is delicious when boiled with pork belly or fried tofu. Even when boiled, it does not fall apart easily and absorbs plenty of the broth for a chewy texture. ## Efforts for Preservation and Succession It is still often made in every household for everyday meals. It is served as part of school lunches in Nagaoka City, and “braised kurumafu” is a popular menu item. It is also sold in supermarkets. ## Ingredients - white eggplants: 4 (700g) - kurumafu: 4 (40g) - green beans: 8 (24g) - Sugar: 3 tbsp. - Soy sauce: 4 tbsp. - Salt: 1 tsp. - [Dashi soup (1300ml)] Water: 1700ml - [Dashi soup (1300ml)] Bonito flakes: 25g - [Dashi soup (1300ml)] Dried sardines: 25g ## Recipe 1. 1. Cut the white eggplants in half lengthwise and make hexagonal incisions on the skin side. If you cannot find white eggplants, you can use round eggplants instead. Soak the kurumafu in water and cut them in half. 2. 2. Remove the fibrous strings from the green beans, boil them briefly, and soak them in tepid water. 3. 3. Put the dashi soup, seasonings, and white eggplants into a pot and heat. Once it boils, reduce the heat to medium, cover, and simmer for about 15 minutes. (Until the eggplants are cooked) 4. 4. When the white eggplants are cooked, add the drained kurumafu and simmer over low heat for about 7 to 10 minutes. 5. 5. Turn off the heat and let the white eggplants and kurumafu soak in the flavor. 6. 6. Once the flavor has been soaked up, serve in a bowl and garnish with green beans for color. ## Provider Information provider : Niigata Prefecture Niigata Regional Promotion Bureau 

# Kanzuri ｜ Our Regional Cuisines **Cuisine Name**: Kanzuri **Region**: Our Regional Cuisines ## Main Lore Areas Joetsu region ## Main Ingredients Used Chili pepper, rice koji, yuzu, salt ## History, Origin, and Related Events Kanzuri, a traditional fermented seasoning from Myoko City (formerly Arai City) in Niigata Prefecture, is also written in Japanese characters meaning “made in the cold” because it is made on the coldest day of the year. It is said that Kenshin Uesugi, a military commander in the Sengoku period, brought in the precious chili peppers from Kyoto and distributed them to farmers. It was initially made simply by mixing ground chili pepper with miso. Myoko City is located in the Joetsu region of Niigata Prefecture, adjacent to Nagano Prefecture. It snows a lot in this area, even being designated as an area with especially heavy snowfall. Therefore, it is said that Kanzuri was eaten to warm their bodies that were completely frozen in the extreme cold. Kanzuri is prepared in the coldest time of the year (around January 20th) through the process of Kanzarashi (meaning exposing to cold) which involves placing the salt-pickled chili pepper on the snow and drying it under the sun. It is also called Yukisarashi (meaning exposing to snow) as bright chili peppers are neatly arranged on top of pure white snow. Locally grown chili peppers are aged and fermented for three years after they are exposed to the snow, ground, and mixed with rice koji, yuzu, and salt. Chili peppers that have been exposed to the snow lose their bitterness and have more umami flavor. Kanzarashi is performed for three to four days on sunny days. ## Opportunities and Times of Eating Habits Kanzuri Co., Ltd use its own unique manufacturing method to bring the rich flavor of ancient times to the present day. The unique taste of the traditional recipe is not only utilized in the traditional cuisine of the region but is widely favored by gourmets. It is used in homes and restaurants in Niigata Prefecture in dishes to enhance stamina or as an appetite booster in the summer, and as a great side dish to warm the body in the winter. ## How to Eat It can be added as a secret ingredient in hot pots, ramen, or pasta, paired with sashimi, and added to yakitori or dipping sauces. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is widely accepted as a unique seasoning not only as a souvenir of Niigata Prefecture, but also within the food industry of Japan. In addition, with the rise in popularity of Japanese food in recent years, it is gaining popularity as a traditional Japanese spice in many countries, including the United States. ## Ingredients - red pepper: - Rice koji: - Yuzu: - Table salt: 11% ## Recipe 1. 1. Plant in May (planting the seedlings). 2. 2. Harvest in August to November. 3. 3. Salt-pickled from August to November. 4. 4. Exposed to snow from January to February. 5. 5. The raw materials of Kanzuri are prepared in advance from February to March. 6. 6. Aged and fermented for 3 years. 7. 7. Packaging. 8. 8. Product is completed. ## Provider Information provider : Recipe provider: Kanzuri Co., Ltd. 

# Zenmai (flowering fern) stew ｜ Our Regional Cuisines **Cuisine Name**: Zenmai (flowering fern) stew **Region**: Our Regional Cuisines ## Main Lore Areas Niigata Prefecture ## Main Ingredients Used Dried Zenmai ## History, Origin, and Related Events In the mountains, many wild vegetables are harvested in the springtime. It is said that wild vegetables grown under the snow are tastier and less bitter because when the snow melts, the acidity of the plants is removed. Zenmai or flowering fern is one of them, and when harvested in early spring and hung in the sun to dry, it was an especially useful as a preserved food in the wintertime. Since it can be used in a variety of ways, even stewing, Zenmai is indispensable food in Niigata prefecture. In the past, people used to pick these ferns from roads alongside rice paddies. Recently however, cultivation has become widespread, and the Murotani area of Oku-Aga town in East Niigata has become famous for Zenmai. Dried Zenmai is made from removing the fluff of the fern, boiling it, and then rubbing it by hand. The rubbing process is done over and over dozens of times over the period of two to three days. It is extremely tough work, but this helps break down the fibers and make the zenmai soft and tender. Raw zenmai is rarely used in cooking, and only what is needed of the dry zenmai is used after soaking with water. Some dishes are very simple, only using the zenmai fern, while others are bountiful and use many ingredients. During New Year’s, some people prepare boiled zenmai without cutting them, which is said to bring good luck. ## Opportunities and Times of Eating Habits Zenmai is harvested in early spring, but dried zenmai is eaten year-round. Known as “the king of wild vegetables”, Zenmai-nimono, or boiled Zenmai used to be the quintessential New Year’s dish. In the Uonuma region, it is simmered with sliced herring. ## How to Eat To rehydrate the zenmai, add the dried ferns and plenty of water to a pot and add heat. Right before it starts to boil, turn off the heat and leave it until it cools down. Change the water to remove any scum and repeat this process two or three times.Cut the rehydrated Zenmai into bite-size pieces, sauté in oil, and add dashi soup stock, soy sauce, mirin, sake, and sugar. Add shiitake mushrooms, carrots, or any other vegetables you’d like. Scallops or yaki-fu, which are baked wheat gluten slices in ring shapes from Niigata, can also be added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Zenmai is still often prepared at home. Dried zenmai is sold at stores selling wild vegetables or dried products, while boiled zenmai in water can be found sold at supermarkets. ## Ingredients - dried zenmai fern: 100g (turns into 350g when rehydrated) - dashi soup stock: 2 cups - soy sauce: 3 tablespoons - salt: 1／2 teaspoon - sugar: 1 tablespoon - mirin: 2 tablespoons ## Recipe 1. 1. Put the zenmai into a pot, add plenty of water. Bring the water to a boil and simmer over medium heat for around one minute. 2. 2. Remove the zenmai from the water immediately, and change the water for about 3 times over half a day to remove the scum. 3. 3. Pour in the dashi broth and the zenmai into a pot, bring it to a boil. Add sugar and cooking sake, cover with a lid and simmer for around 2 to 3 minutes. 4. 4. Add mirin, salt, and soy sauce, and then cover again with a lid and simmer for 5 more minutes. Turn off the heat and let the flavors soak. ## Provider Information provider : Recipe from: “Niigata Side Dishes: Local Ingredients and Cuisine” (written by: Niigata Prefectural Dietary Improvement Promotion Committee, published by Kaikosha) 

# Sasazushi (Bamboo Leaf Sushi) ｜ Our Regional Cuisines **Cuisine Name**: Sasazushi (Bamboo Leaf Sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Joetsu Region ## Main Ingredients Used Rice, dried fern shoots, himetake bamboo shoots, salmon, nozawana, butterbur miso, egg, sweet vinegar-pickled ginger ## History, Origin, and Related Events "Sasazushi" is a traditional local dish from the Hokushinetsu region., In Niigata Prefecture, it is mainly enjoyed in the Joetsu region. While a similar dish in Ishikawa Prefecture called "Oshizushi" is made by pressing down on vinegared rice wrapped in bamboo leaves, Niigata's "Sasazushi" is made by placing vinegared rice on kuma bamboo leaves and arranging various ingredients and seasonings on top. In some areas of the Joetsu region, including cities like Myoko, Joetsu, and Itoigawa, bamboo leaves are folded in the shape of a winnowing basket to create a variation known as "Mizushi.” Some areas even use special wooden boxes for layering.Traditionally, “Sasazushi” was prepared for special occasions, such as festival days or the Bon Festival when many people would gather. The styles of “Sasazushi” differ slightly between regions and households, with some variations adorning the sushi rice with colorful ingredients while others mix the ingredients with the rice. Making “Sasazushi” at home has become less common over the years since it can be a hassle to make.There are several theories about the origin of "Sasazushi" and how it came to both Niigata and Nagano Prefectures. One theory suggests that Uesugi Kenshin’s forces used bamboo leaves to serve rice in place of bowls in the mountains while battling Takeda Shingen during the Warring States period. Another theory suggests that residents of the Tomikura region in Iiyama, Nagano Prefecture, offered sushi wrapped in bamboo leaves to Uesugi Kenshin as he departed for the Battles of Kawanakajima. Furthermore, bamboo leaves have strong preservative properties, allowing its contents to be stored and consumed at a later time. It's said that Uesugi Kenshin himself actually carried rice wrapped in bamboo leaves while traveling.Tanabata is also known as the Bamboo Festival. In 2014, the Junior Chamber International Itoigawa submitted an application to the Japan Anniversary Association to designate July 7th as "Itoigawa Tanabata Sasazushi Day." This application was successfully approved and “Itoigawa Tanabata Sasazushi Day” is now an official commemorative day. The hope for this initiative is that people would rediscover the charm of Itoigawa by experiencing traditional local cuisine on Tanabata. ## Opportunities and Times of Eating Habits Sasazushi is a dish mainly prepared for special days and events, such as the Bon Festival or other festival days. The ingredients used are bursting with seasonal flavors, and include edible wild plants foraged from the mountains, freshwater and sea fish, and locally sourced vegetables. ## How to Eat Vinegared rice is placed on kuma bamboo leaves, and various seasoned ingredients and condiments are beautifully arranged. Edible wild plants such as bracken fern, bamboo shoots, and young fern shoots, as well as nozawana pickles, daikon miso pickles, walnuts, carrots, hijiki seaweed, shredded omelet, shredded fish cake, and red pickled ginger are commonly used.There are different ways of wrapping, including simply placing the sushi on the bamboo leaf, folding one side of the leaf to create a boat shape, folding it into a triangle, or bundling it like a Chinese rice dumpling with rush leaves. When eating, you can peel back the bamboo leaf and hold the sushi with your hands, allowing you to enjoy it without using chopsticks. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Sasazushi" is considered a tourism resource, with locals from each region offering opportunities for tourists to experience making sasazushi. Additionally, “Sasazushi” is available for purchase in sushi restaurants, farmer’s markets, supermarkets. It is even available as a train station bento, like Joetsu’s "Kubiki no Oshizushi" bento, and is also sold in tourist facilities such as roadside rest areas. ## Ingredients - rice: 450g - salmon fillet: 60g - eggs: 2 - dried fern shoots: 15g - nozawana pickles: 80g - Vinegar-pickled ginger: to taste - bamboo leaves: 20-24 - hime-takenoko bamboo shoots (about 7cm each; store-bought is also acceptable): 8 shoots - butterbur miso (homemade or store-bought): 60g - [Seasoning A] sugar: 1 tablespoon - [Seasoning A] salt: 1 teaspoon - [Seasoning A] vinegar: 4 tablespoons - [Seasoning B] Sugar: to taste - [Seasoning B] Salt: to taste - [Seasoning B] Vinegar: to taste - [Seasoning C] Sugar: to taste - [Seasoning C] Salt: to taste - [Seasoning C] Mirin: to taste - [Seasoning C] Soy Sauce: to taste ## Recipe 1. 1. Cook the rice slightly firm, mix with Seasoning A to make sushi rice. 2. 2. Soak the dried fern shoots in water overnight to rehydrate, then simmer in a mixture of soy sauce, sugar, and salt until desired flavor is achieved. 3. 3. Season only the tender parts of the hime-takenoko bamboo shoots with soy sauce, sugar, mirin, etc. 4. 4. Steam the salmon, remove the skin and bones, then marinate it in Seasoning B's sweet vinegar mixture. 5. 5. Pre-salt the nozawana, chop finely, stir-fry in oil, then simmer to taste. 6. 6. Beat the eggs well, mix with sugar and salt, make thin omelets, and cut into thin strips. 7. 7. Blanch the bamboo leaves, drain excess water. 8. 8. On each bamboo leaf, spread about 30g of sushi rice in an oval shape. Place the respective ingredients on top and gently press. Arrange on a plate. Optionally, serve with vinegar-pickled ginger.Feel free to enjoy with other ingredients such as shiitake mushrooms or perilla leaves. ## Provider Information provider : Recipe source: "Niigata's Side Dishes - Local Ingredients and Cuisine" (by the Niigata Prefecture Food Improvement Promotion Committee, Published by Kaikosha) 

# Kakiae namasu ｜ Our Regional Cuisines **Cuisine Name**: Kakiae namasu **Region**: Our Regional Cuisines ## Main Lore Areas All areas of Niigata Prefecture (Chuetsu and Kaetsu) ## Main Ingredients Used Kakinomoto (edible chrysanthemum), shirataki, lotus root, cucumber, dried shiitake, walnuts ## History, Origin, and Related Events “Kakiae namasu” is a local dish that uses reddish-purple edible chrysanthemums. The custom of eating chrysanthemum flowers is unique to the culture of the Tohoku region as well as Niigata Prefecture, and it is said that people began eating chrysanthemum flowers around the Edo period. Kakinomoto is a chrysanthemum called Enmeiraku, which has long been cultivated in the gardens of farmers and in the corners of fields in Niigata Prefecture. It is characterized by its unique aroma, crunchy texture, and sweetness. In addition, “Kakinomoto” is another name for the Kaetsu region of Niigata Prefecture, and the Chuetsu region is also called “Omoinohoka.”Kakiae namasu, originally a vegetarian dish, was an indispensable dish for memorial services and osechi, and was also served to guests. Lightly boiled kakinomoto, walnuts, lotus root, and other vegetables are colorfully mixed and seasoned with vinegar. “Kaki” in “kakiae namasu” refers to kakinomoto, “ae” means to mix, and “namasu” means to mix with seasoned vinegar. Kakinomoto is often eaten as a vinegared dish, boiled in soy sauce, dressed with sesame, or as a seasoning for rice. The bright purple color of kakinomoto adds color to the dining table and is enjoyed as an autumn tradition in Niigata. ## Opportunities and Times of Eating Habits In the past, it was served during the New Year holidays and when there were visitors. The ingredients used differ slightly depending on the region and household. ## How to Eat Mix lightly boiled kakinomoto, lotus root, carrots, shiitake mushrooms, and other autumn vegetables and walnuts with sesame vinegar. Add salt and vinegar to boiling water and lightly boil the kakinomoto until they become brightly colored. With kakinomoto, walnuts, and sesame vinegar as a base, you can combine various ingredients to make this dish. Cabbage, fried tofu, and konjac can also be added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Kakiae namasu, made with autumn ingredients, walnuts, and sesame vinegar, is still made at home from October to December when kakinomoto is on the market. Because of its elegant taste, some restaurants have recently started serving it as well. ## Ingredients - Kakinomoto (petals): 150g - shirataki: 1／2 - cucumber: 1 - Lotus root: 100g - dried shiitake mushrooms: About 3 - Walnuts: 40g - white sesame seeds: 2 tablespoons - [Seasoning A]vinegar: 2 tablespoons - [Seasoning A]sugar: 1 tablespoon - [Seasoning A]sake: 1 teaspoon - [Seasoning A]salt: A little - [Seasoning B]mirin: 1 tablespoon - [Seasoning B]sugar: 1／2 tablespoon - [Seasoning B]soy sauce: 1／2 tablespoon - [Seasoning B]water used to rehydrate shiitake mushrooms: 2 tablespoons - [Seasoning C]vinegar: 2 tablespoons - [Seasoning C]sugar: 3 tablespoons - [Seasoning C]soy sauce: 2 teaspoons - [Seasoning C]salt: 1／3 teaspoon ## Recipe 1. 1. Remove the petals from the kakinomoto, lightly boil them in water with vinegar, place them in tepid water to cool, and squeeze out the water. 2. 2. Pour hot water over the shirataki and cut into 3 cm long sections. 3. 3. Cut the cucumber into small pieces and sprinkle with salt. When it becomes soft, rinse it with water and squeeze out the moisture. 4. 4. Cut the lotus root into thin slices, soak in vinegar water to remove scum, and lightly simmer in seasoning A. 5. 5. Rehydrate the dried shiitake mushrooms, cut into strips, and simmer with seasoning B. 6. 6. Coarsely chop the walnuts, grind them together with the sesame seeds in a mortar, add seasoning C, and mix well. 7. 7. Mix the ingredients from 1 to 5 with 6. ## Provider Information provider : Recipe reference name: “Niigata’s Side Dishes: Local Ingredients and Cuisine” (Author: Niigata Diet Improvement Promoters Council, Publisher: Kaikosha) 

# Salmon yakizuke ｜ Our Regional Cuisines **Cuisine Name**: Salmon yakizuke **Region**: Our Regional Cuisines ## Main Lore Areas The northern part of Niigata Prefecture ## Main Ingredients Used Raw salmon and soy sauce ## History, Origin, and Related Events The Miomote River, where salmon run upstream, flows through Murakami City, which is known as “Salmon City,” and in autumn, the city is filled with salmon. It is said that there are more than 100 cooking methods in Murakami City, where the culture of eating salmon carefully from head to tail has taken root. One of these salmon dishes is “salmon yakizuke” . As the name suggests, it is a simple dish in which grilled salmon is marinated in soy sauce mixed with sake and mirin and served as is or broiled. Originally, it was made in the Edo period as a preserved food when refrigeration technology was not yet developed. It is thought that additional effort was put into preparing this dish because the salmon was a little lacking in fat when grilled and eaten as it was. You can enjoy a completely different flavor from salted salmon and simmered salmon. It does not harden even when cooled and stays fluffy.The history of Murakami's salmon culture goes back to the Heian period, when it is said that salmon was paid to the imperial court in Kyoto as tax. It also has a history of succeeding in artificial proliferation for the first time in the world, and thanks to that, it has become a prosperous city. Therefore, as an expression of gratitude to the salmon, there is a custom of not cutting all of the salmon's belly but leaving a part of it, saying, “We must not let the salmon, which is a blessing from heaven, commit seppuku.” ## Opportunities and Times of Eating Habits It is made with raw salmon that is available for a short time in autumn. Salmon fishing is carried out from October to November in the Miomote River using a traditional fishing method called“ iguriamiryo” . ## How to Eat Grilled salmon is marinated while hot in a sauce made by adding soy sauce to boiled-down sake and mirin. The salmon is cut in a way called mochi-kiri, which is similar to the shape of cut rice cakes unique to Niigata Prefecture. It is delicious as it is, but it is also delicious broiled and warmed up in the microwave or on a net. Because it can be made in advance, it is popular as a pre-made side dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Some families make it at home, but you can also get it at fresh fish shops in Niigata Prefecture, supermarkets, and online stores. Niigata Station sells ekiben, such as Makunouchi bento and Omusubi bento, that include“ salmon yakizuke“. ## Ingredients - raw salmon: 4 slices(60g per slice) - [Seasoning A]soy sauce: 2 tablespoons - [Seasoning A]sake: 2 tablespoons - [Seasoning A]mirin: 2 tablespoons ## Recipe 1. 1. Put the sake and mirin for A in a small pot and bring to a boil. Add soy sauce and let cool. 2. 2. Grill the salmon. 3. 3. Put the grilled salmon into 1 while it is still hot and marinate. ## Provider Information provider : Recipe provider name: “Niigata’s Side Dishes: Local Ingredients and Dishes” (Author: Niigata Diet Improvement Promoters Council, Publisher: Kaikosha) 

# Kirizai ｜ Our Regional Cuisines **Cuisine Name**: Kirizai **Region**: Our Regional Cuisines ## Main Lore Areas Chuetsu region ## Main Ingredients Used Nozawana, daikon radish, natto, sesame ## History, Origin, and Related Events Kiri-zai" is a local dish from the Uonuma region, made by mixing natto with chopped vegetables. The "kiri-zai" in kiri-zai means "to cut" and "zai" means "dai" in vegetable. Kirizai has a long history, and there is a record that during the Warring States period, samurai warriors used to carry kirizai as food for their troops. The Minamiuonuma region has deep snowfall, and because the region was snowbound for long periods of time during the winter, a culture of preserved foods such as pickles and dried fish, which can be preserved for long periods of time, took root. Natto, a good source of protein, was very valuable at a time when meat and fish were scarce, and it is said that natto was first eaten by people who chopped surplus pickles and vegetables into small pieces and increased the quantity. This dish was born from the wisdom of grandmothers, who used vegetables that were close at hand and used even the scraps carefully. It was also an important nutrient for our ancestors who lived in a harsh natural environment, as it is easy to prepare and provides efficient nutritional intake. The way to make this dish differs slightly from household to household, and there are many variations because it can be made with a variety of foods according to one's taste. ## Opportunities and Times of Eating Habits There is no specific season, and it is eaten throughout the year. It is eaten not only as an accompaniment to rice, but also as a snack, and is made with vegetables and other ingredients available at that time of the year. ## How to Eat Mix natto with chopped nozawana or carrots. Nozawana pickles are a must, and sometimes takuan pickles are added instead of daikon radish. Natto is also served with ikura (salmon roe), sukimi (tuna), or other sticky foods such as yams, turnips, and okra. ## Efforts for Preservation and Succession In Minamiuonuma City, there is a group that promotes the town through "Kirizai". They have defined five basic ingredients: nozawana, sesame, salmon, takuan (pickled radish), and natto (fermented soybeans), and have launched a breakfast project called "Minamiuonuma Kirizai". ## Ingredients - Pickled nozawana: 100g - daikon radish: 200g - Miso-pickled daikon radish: 50g - Natto: 40g - sesame seeds: 1 tbsp. ## Recipe 1. 1. Cut daikon radish into small pieces, sprinkle with a pinch of salt, rinse in cold water, and squeeze tightly. 2. 2. Finely chop pickled nozawana and squeeze. To make it crispy, do not add the leaf tips. 3. 3. Cut daikon radish into the same size as the radish. 4. 4. Put 1 to 3 in a bowl, mix and add sesame seeds. 5. 5. Just before serving, add natto and mix. ## Provider Information provider : "Niigata no okazu: Local ingredients and cuisine" (written by: Niigata Prefecture Dietary Improvement Promotion Committee Council, published by Kaikosha) 

# Sasa dango ｜ Our Regional Cuisines **Cuisine Name**: Sasa dango **Region**: Our Regional Cuisines ## Main Lore Areas Kaetsu area ## Main Ingredients Used Dumpling flour, bamboo grass leaves, dried mugwort, red bean paste ## History, Origin, and Related Events Sasa-dango, a well-known specialty of Niigata, is a bale-shaped dumpling wrapped in bamboo leaves and tied with a string of sedge or other material. It has been eaten in the Chuetsu and Shimoetsu regions of Niigata and parts of the Aizu region of Fukushima Prefecture for about 500 years. It is said that "Kenshin Uesugi used it as a portable food" because it was considered a portable preserved food in the Warring States period, as bamboo leaves have a sterilizing effect. It is also said that it was used as a portable food by Uesugi Kenshin. There are also various theories that it was born out of the wisdom of eating rice scraps that did not become tribute rice.It was recommended as a souvenir at the Niigata National Athletic Meet held in 1964 and became famous for its resemblance to a rice bale, reminding people of Niigata as a rice-producing region. The rice-bag-like shape reminded people of Niigata as a rice-producing region. Today, it is eaten as a wagashi (Japanese confectionery) wrapped in red bean paste, but in the past, it is said to have served as a staple food with home-style side dishes such as kinpira and okaka (dried bonito flakes). On Hare no Hi, top rice was used and azuki beans were added. In some regions, dumplings with red bean paste are called "onna-dango", those with other ingredients than red bean paste are called "aemon-dango", and those with kinpira or without any ingredients are called "otoko-dango". ## Opportunities and Times of Eating Habits In Niigata Prefecture, farmers used rice scraps from their homes to make sweets, and "sasa dango" were made by households in early summer when the bamboo grass was beautiful, and in spring and fall when the mugwort was in season. Bamboo grass leaves were also eaten as a preservative because of their antiseptic effect, and were offered to Yakushi-sama on April 8 of the lunar calendar (May 8 in the new calendar), and many were made using rice flour on the Boys' Festival (Dango Sekku) on May 5. It is especially indispensable during the Kambara festival that marks early summer, and during rituals to pray for a bountiful harvest. ## How to Eat Make the dough with dango flour. Knead well, adding water-swollen mugwort. Fill the dough with azuki bean paste to make round dumplings. Wrap the dumplings in three pieces of bamboo grass, tie them with sedge or rush grass, and steam them in a steamer for 20 minutes. If the dumplings become hard, reheat them by steaming or microwaving. ## Efforts for Preservation and Succession Even now, it is made at home during festivals and other events. There are many stores that sell "Sasa-dango" and they are mainly sold at Japanese confectionery stores and souvenir stores. Since the development of freezing technology, they are also exported to some foreign countries. Some regions and Japanese confectionery stores offer hands-on experience in making sasa-dango. ## Ingredients - Dango Flour: 1kg - Bamboo grass leaves: 240 leaves - dried mugwort: 150 g - sedge: 80 sticks - sugar: 1 cup - Dango stock: 1／5 bag (3g) - Azuki bean paste: 2kg ## Recipe 1. 1. Soak yomogi in water, wash and lightly boil. Place a colander over a bowl and put yomogi in the colander. (The juice from the bowl will be used later.) 2. 2. Mix the flour, sugar, and dumpling powder well, add 1 and knead while adding the juice until the mixture is as soft as an earlobe, while pouring in the juice from the bowl a little at a time. Cover with a wet dish towel and let rise for 3 to 4 hours. 3. 3. Knead 2 again and knead until the dough is about the size of an earlobe. Roll out the dough into dumplings weighing about 30 grams for the dough and about 20-25 grams for the red bean paste. 4. 4. Place the dumplings on the palm of your hand, spread out the dumplings and fill them with the red bean paste, and roll them into a bale shape. 5. 5. Place the dumplings on top of three bamboo leaves, wrap them in the dumplings, and tie them with sedge or rush grass. 6. 6. Place the dumplings in a steamer over medium heat and steam for 20-25 minutes, then quickly submerge in cold water, drain in a colander, and hang in a well-ventilated place. ## Provider Information provider : "Niigata Prefecture Shibata no Okazu: Local Ingredients and Dishes" (written by: Shibata City Council of Dietary Improvement Promotion Committee, published by Kaikosha) 

# Shoyu okowa ｜ Our Regional Cuisines **Cuisine Name**: Shoyu okowa **Region**: Our Regional Cuisines ## Main Lore Areas Nagaoka City (Chuetsu Region) ## Main Ingredients Used Glutinous rice, kidney beans, soy sauce ## History, Origin, and Related Events Shoyu Okowa" is a local dish of Nagaoka City that is colored with soy sauce. It is a local dish characterized by the inclusion of fluffy cooked kidney beans. It is not red like ordinary sekihan, but brown because it is colored with soy sauce. It is eaten only in Nagaoka City and its vicinity, and for those who grew up in this area, sekihan has been flavored with soy sauce since childhood. It is also called "shoyu sekihan" or "Nagaoka sekihan." Nagaoka is the only place in Niigata Prefecture where sekihan is made from rice flavored with soy sauce. It is often included as a wedding gift.There are various theories about the origin of sekihan, including that it dates back to the Edo period, but there are no reliable references yet. The former sumo wrestler who received permission from the lord to make soy sauce and miso gave the soy sauce to the temple in front of his store, and the wrestler offered rice seasoned with soy sauce to his congregation. ## Opportunities and Times of Eating Habits While nationwide sekihan is eaten when there is a celebration, in Nagaoka, sekihan is eaten not only for celebrations and other occasions, but also as an everyday food. Some supermarkets display sekihan in the deli section all year round, especially during the year-end and New Year's holidays, the Obon season, and when there is an event in the town. In the Nishikaga area, there is also a snack called "okowa dango," which is a sweet dumpling wrapped in "soy sauce okowa," and has been a popular snack for farmers for many years. ## How to Eat Mix steamed glutinous rice with soy sauce and mirin (sweet cooking sake), top with kintoki-mame (red kidney beans) cooked in soy sauce and mirin, and steam again. When steamed, place in a bowl and sprinkle with sesame seeds. The seasoning varies from household to household and from store to store, and sometimes sugar or sake is used instead of mirin. ## Efforts for Preservation and Succession It is still made daily by ordinary households. It is sold in the deli section of supermarkets, and many long-established Japanese confectionary and rice cake stores are particular about the ingredients they use, and some even ship it regionally. ## Ingredients - Glutinous rice: 2 gou - Sugar flavored kidney beans: 20g - white sesame seeds: As needed - [Seasoning A] Mirin: 1／2 tbsp. - [Seasoning A] Soy sauce: 1／2 tbsp. - [Seasoning B] Water (soup stock): 80ml - [Seasoning B] Soy sauce: 2 tbsp. - [Seasoning B] Mirin: 2 tbsp. ## Recipe 1. 1. Wash glutinous rice and soak in water overnight. Drain in a colander. 2. 2. Soak kidney beans in water overnight. Put them in a colander and boil them in more water for about 15 minutes. Add seasoning A and cook for another 5 minutes. Boil the vegetables so that the skin does not break and there is no core. 3. 3. Combine seasoning B. 4. 4. Pour hot water into the first layer of a steamer. Spread a wet and wrinkled steamer cloth over the second level, place the glutinous rice from step 1, spread it out flat, and cover it with the steamer cloth. When the water in the first layer of the steamer comes to a boil, place the second layer on top and steam on high heat for 20 minutes. 5. 5. Transfer the steamed glutinous rice to a bowl, pour the seasonings from step 3, and mix well with a wooden spoon until all the white parts of the rice are gone. Return to the steamer, top with the kidney beans from step 2, and steam for 10 minutes. 6. 6. When steamed, place in a serving bowl and sprinkle with white sesame seeds. ## Provider Information provider : "Niigata no okazu" (written by: Niigata Dietary Improvement Promotion Committee, published by Kaikosha) 

# Igoneri ｜ Our Regional Cuisines **Cuisine Name**: Igoneri **Region**: Our Regional Cuisines ## Main Lore Areas All over Niigata Prefecture ## Main Ingredients Used Igogusa ## History, Origin, and Related Events Igoneri" is a local dish representative of Sado Island, made from the Japanese rush grass harvested from the Sea of Japan. It was made in every household from fall to winter. Igogusa is a type of seaweed that grows on large seaweed such as kombu and hondawara, and is widely used mainly on the Sea of Japan side. It is called "igo" in the Sado region and "ego" in the Niigata region. It is made by boiling and kneading sun-dried dried sea weed while adjusting the amount of water, then spreading it thinly and cooling it down to harden it. It is served with ginger soy sauce or vinegared miso. It is characterized by its firm texture and has a slight aroma of the sea. It is said that "igoneri" was introduced from Kyushu's "okkyuto culture" to Sado Island from Hakata via Wajima on the Noto Peninsula, and then to various places in Echigo through the traffic of Kitamae ships and fishing boats. ## Opportunities and Times of Eating Habits From mid-July to August, the rice grass is harvested, dried, and made into "igoneri" as needed. Originally, it was made by households from fall to winter and eaten mainly for weddings and funerals, but recently, as manufacturers have begun to make it throughout the year, it has become a year-round food and has changed to an everyday food. ## How to Eat In the Sado region, the traditional style is to roll igoneri, which is spread thinly like a board, and cut into thin strips like tokoro-ten. It is served with condiments such as green onions and ginger, and soy sauce. On the other hand, on the mainland, the mainstay is to cut the Igogusa into thin slices and eat them with ponzu (Japanese sauce made from soy sauce and vinegar) or vinegared miso (soybean paste). Recently, a new way of eating it has been invented, such as adding kuromitsu kinako (soybean flour flavored with black soybean paste) or vanilla ice cream. Ama-machi in Aikawa has a dish called "Ama-machi soba," which is thinly sliced "igoneri" and served with men-tsuyu (soy sauce). ## Efforts for Preservation and Succession Although the number of households making igoneri has decreased, there are workshops held by local mothers to pass on the food culture of igoneri. Since the manufacturer sells igoneri throughout the year, it can be purchased anytime at retail stores, etc., and can be easily eaten. ## Ingredients - Igogusa (Egogusa): 100g - Water: 2L - Green onion, finely chopped: as needed - Thinly sliced lemon peel: as needed ## Recipe 1. 1. Put the Igogusa (Egogusa) in a bowl and drain under running water to remove any debris. 2. 2. Bring a pot of water to a boil, add 1, and when it becomes soft, turn off the heat and let it steam for about 10 minutes. 3. 3. Put the pot back on the heat and knead over low heat to remove the garbage. Add water as needed, stirring to prevent burning, and turn off the heat when the Igogusa (egogusa) has melted. 4. 4. Spread a thin layer of 3 on a stainless steel or gold tray. When it hardens, cut it into 15 cm squares and roll it. Cut another 0.5 cm in width and place in a bowl. Garnish with your favorite condiments such as green onions and grated ginger, and serve with soy sauce. ## Provider Information provider : "Niigata no okazu: Local ingredients and cuisine" (written by: Niigata Prefecture Dietary Improvement Promotion Committee, published by Kaikosha) 

# Noppe ｜ Our Regional Cuisines **Cuisine Name**: Noppe **Region**: Our Regional Cuisines ## Main Lore Areas All over Niigata Prefecture ## Main Ingredients Used scallops, dried shiitake mushrooms, bamboo shoots, taro, carrots, konnyaku, fish paste, ginkgo nuts, salted salmon ## History, Origin, and Related Events Nokpe" is a typical Niigata home-style dish and a local delicacy found throughout Japan. Unlike "Nogei-jiru" found throughout the country, Niigata's "Nogpe" is more of a stew than a soup. The main ingredient is taro, and vegetables and mushrooms are simmered in a light flavor and thickened with saya-endo (pea pods) as the green seasoning. In winter, when saya-endo is unavailable, "to-tomame" is sprinkled on top of the taro. Totto-mame" are salmon roe. The roe is broken into pieces, mixed with salt, stored, and boiled to use as needed.In Niigata, where it snows deeply, people used to make a lot of it on days when they could not even go shopping, and store the whole pot in the snow, using the snow as a refrigerator. Perhaps as a remnant of this tradition, "nokpe" is sometimes eaten cold. In the old days, scallops were used for the broth, but nowadays chicken or fresh makizake salmon are sometimes added in small pieces. Some use a lot of taro to thicken the broth, some use potato starch, some use a lot of broth, and some use a little. The ingredients, the way they are cut, the way they are made, and the way they are eaten are all varied and unique to each family. Nokpei" has been passed down from mother to child as the taste of the home, and has been eaten since ancient times, and is well known as Niigata's mother's favorite food. ## Opportunities and Times of Eating Habits Although it is a standard New Year's dish, it is eaten throughout the year. Whenever there are festivals, memorial services, weddings, or other occasions, every family in Niigata Prefecture makes "nokpe". Even if the Osechi is prepared by a caterer, many families make only "Nokpe" at home. ## How to Eat It is important not to let the broth become cloudy, and not to stew it too thickly. For celebratory occasions, vegetables are cut into round slices or thick strips, and for Buddhist ceremonies, they are cut into thin strips or triangular slices. It can be eaten either cold, cold in summer, warm in winter, etc. ## Efforts for Preservation and Succession The dish has been handed down from mother to son in each family's way of making it, although some variations have been made. Elementary and junior high schools in Niigata Prefecture sometimes include "nokpe" in their school lunch menus. Some restaurants offer it on the menu at izakaya (Japanese style pubs), and it can also be found in the prepared food section of supermarkets. Recently, it is also sold in ekiben (boxed lunches). ## Ingredients - Scallops (dried): 2 pieces - Dried shiitake mushrooms: 2 pieces - Bamboo shoots boiled in water: 80g - taro: 4 pieces (200g) - carrot: 40g - konnyaku: 1／2 (100g) - kamaboko (fish paste): 40 g - Boiled ginkgo nut: 18 grains - Salted salmon fillet: 100g - Seasoning liquid: 40ml (soup stock (water), scallop juice, dried shiitake mushroom juice) - [Seasoning A] Soy sauce: 2 tbsp. - [Seasoning A] Sake: 2 tbsp. - [Seasoning A] salt: 1／3 tsp. - [Seasoning A] Mirin: 2 tbsp. - Toto-mame (salmon roe): to taste ## Recipe 1. 1. Soak scallops and dried shiitake mushrooms in water. Drain off the water from the scallops and dried shiitake mushrooms. Break scallops into small pieces and cut dried shiitake mushrooms into small pieces. 2. 2. Cut bamboo shoots, taro and carrot into 3 cm long strips. 3. 3. Cut konnyaku and fish paste into pieces according to the size of vegetables. Drain konnyaku in hot water to remove the scum. 4. 4. Cut salted salmon into bite-sized pieces. Pour boiling water over them and marble them. 5. 5. Add all ingredients except fish paste and ginkgo nuts to the pot. Add the scallops, the water from the dried shiitake mushrooms, and the broth (water), mix well, and heat. 6. 6. Simmer until the ingredients are softened, skimming off the starch. 7. 7. Add kamaboko and ginkgo nuts, and season with seasoning A. 8 Serve in bowls. 8. 8. Serve in bowls and top with toto-mame (salmon roe). ## Provider Information provider : "A Taste of Niigata to be handed down from generation to generation" (Niigata City) 

# Osuwai / Subai ｜ Our Regional Cuisines **Cuisine Name**: Osuwai / Subai **Region**: Our Regional Cuisines ## Main Lore Areas All of Toyama Prefecture ## Main Ingredients Used Daikon radish, carrot ## History, Origin, and Related Events "Osu-ae(=The sweet and sour aemono)" that many Toyama residents have been familiar with since childhood, came to be called "osuwai"(an accent of "Osu-ae"). In other prefectures, this dish is similar to "Namasu". While it is a staple of New Year's osechi dishes and a dish for special occasions, such as celebrations and Buddhist rites, it is also a daily dish that appears on the table as a side dish. The basic ingredients are Julienne radishes and carrots. In addition, seasonal vegetables and fruits are added to the ingredients, which easily reflect the seasonality and characteristics of each household and region, making it one of the most popular dishes for mothers. konjac, lotus root, hijiki, yuzu (Japanese citron), dried persimmons, and seafood such as squid are sometimes added. It is relatively common to include fried thin tofu and thick fried bean tofu. Because it is mildly vinegared, easy to eat, and keeps well for a long time, a lot of it is made at one time. ## Opportunities and Times of Eating Habits Although this dish is eaten all year round, the combination of daikon radish and carrots is a must for celebratory occasions because of its festive red and white color. It is always included in stacked boxes, especially during the New Year's holidays. Since it can be stored for a long time, it can be used as a reserve dish. ## How to Eat Pour boiling water over fried thin tofu to remove oil and cut into julienne. Add Dashi (=Japanese soup stock）, soy sauce, and other seasonings to a pot, and quickly simmer fried tofu in the broth. Cut daikon radishes and carrots into julienne, add salt and let them soften, then drain. Make amazu (sweet vinegar) and mix the daikon radish, carrots, and cooked fried bean curd. Sprinkle white sesame seeds or garnish with yuzu (Japanese citron) for an aromatic finish. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Because it is easy to prepare and can be used as a reserve food, it is commonly eaten at home, and is also a familiar school lunch menu item.Therefore, it is a well-known local dish among children. ## Ingredients - Daikon radish (medium): 1／4 - Carrot: 1／3 - Salt: 2／3 tsp. - Thick fried tofu: 1／2 - Bonito dashi stock: 1／2 cup - Sugar: 2 tsp. - Soy sauce: 1／2 tbsp. - [Amazu] Sugar: 1 tbsp. - [Amazu] Salt: 1／2 tsp. - [Amazu] Vinegar: 2 tbsp. ## Recipe 1. 1. Cut daikon radishes and carrots into 3 cm long julienne and sprinkle with salt. When wilted, squeeze out the water. 2. 2. Pour boiling water over thick fried tofu to remove oil, and cut into bite-size pieces. 3. 3. Mix sugar, salt and vinegar to make amazu (sweet vinegar). 4. 4. Add the bonito stock, sugar, and soy sauce to a pot and bring to a boil. Add the fried tofu and bring to a boil down. 5. 5. Mix 3 and 4 together. ## Provider Information Recipes vary depending on the region and home. 

# Bai no Nimono ｜ Our Regional Cuisines **Cuisine Name**: Bai no Nimono **Region**: Our Regional Cuisines ## Main Lore Areas All of Toyama Prefecture ## Main Ingredients Used “Bai-gai” (=Japanese ivory shell) ## History, Origin, and Related Events “Bai-gai” (=Japanese ivory shell) is a type of mollusk that lives in the deep waters of Toyama Bay and is eaten by the local people. Bai-gai are caught by caging them in fishing nets. There are four types of bai-gai (oecchubai, neptunea constricta, kagabai and tsubai) caught in the areas Shinminato, Namekawa, Uozu, Kurobe and Asahi. It is rare for so many types to be caught in one region. In Japanese, “bai” means twice and so bai-gai is considered extra lucky, which is why it is a popular ingredient used in meals served at celebrations and festivals. “Bai no nimono” is a traditional dish that has been served on special occasions for a long time. When making this dish, the bai-gai is cooked with their shells which makes the flesh inside even more tasty. Small bai-gai called “tsubai” (said to come from the local dialect, tsunkoi bai, meaning small bai-gai) are used for this dish as they are caught in large quantities. Recently, rice cooked with “tsubai” and its broth, called “bai-meshi” is also popular. The other three types of bai-gai are larger in size which make them suitable for sashimi and their crunchy texture is favored by many. ## Opportunities and Times of Eating Habits Eating “bai-gai” (=Japanese ivory shell) is considered good luck in Japan and it is often served for the new year holidays, during festivals and other celebrations. Bai-gai is caught all year round but those caught during the winter is said to be most delicious. They are also served at restaurants and go well with drinks. ## How to Eat Place the bai-gai and some water in a pot and cook. Once the water comes to a boil, turn the heat to medium. Once cooked, clean the bai-gai with fresh water. Simmer the bai-gai in some dashi soup while removing any excess foam that comes out. Make sure that the shells of the bai-gai do not crack while cooking. Also, the bai-gai should not be overcooked as they will become hard. Take out the flesh of the bai-gai with a toothpick and enjoy the entire taste including its liver. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Bai-gai can be purchased at supermarkets and is widely available. “Bai no nimono” is a popular recipe to make at home as it is easy to make. Recently, rice cooked with bai-gai named “bai-meshi” has also become popular. Fishermen who cooked rice with leftover bai-gai came up with this rice dish. The recipe won second place in the first “Fish-1 Grand Prix” held in 2013 when the fishermen’s cooperative of Uozu city, Toyama participated. Through this competition, the awareness of bai-gai went up. ## Ingredients - Small “bai-gai” (=Japanese ivory shell): 30 - [Dashi Soup] Dashi(=Japanese soup stock): 600ml - [Dashi Soup] Soy sauce: 60ml - [Dashi Soup] “Mirin” (=sweet rice wine): 60ml - [Dashi Soup] Sake: 20ml - [Dashi Soup] Ginger: A little ## Recipe 1. 1. Put water and bai-gai in a pot and cook. 2. 2. Once the water comes to a boil, turn the heat to medium and cook for another 10 minutes. 3. 3. Once the bai-gai is cooked, wash in some fresh water. 4. 4. Simmer the bai-gai in the dashi soup for 10 minutes while removing any excess foam from the soup. ## Provider Information Recipes vary depending on the region and home. 

# Yogoshi / Gomamiso-ae ｜ Our Regional Cuisines **Cuisine Name**: Yogoshi / Gomamiso-ae **Region**: Our Regional Cuisines ## Main Lore Areas Western Regions such as Tonami City ## Main Ingredients Used Daikon radish leaves, taro leaves, shiso seeds, kochia seeds, spinach, eggplant, miso, sesame oil ## History, Origin, and Related Events This is a dish that is eaten on a daily basis in the area centering on the Tonami Plain located in the western part of Toyama Prefecture. The Tonami Plain is a place where the original Japanese landscape of "sanson"(dispersed settlement), dotted with farmhouses surrounded by compound forests called "kainyo", still remains. "Yogoshi" is a dish of boiled vegetables chopped into small pieces, mixed with miso, and stir-fried. It came to be called "Yogoshi" meaning "over night" because it is prepared at night and eaten the next morning. In the past, it was made to add bulk when rice was in short supply, but today it has become a standard side dish. The strong flavor of miso makes it a perfect accompaniment to hot rice, and it is loved by all generations. The ingredients used are different from time to time, including daikon radish leaves, eggplant, taro leaves, and dried vegetables, so the dish easily reflects the seasonality and regional characteristics. "Yogoshi" made with houkin seeds is a dish that is usually served at the Buddhist memorial service held on the anniversary of Shinran Shonin's death. houkin seeds is the fruit of the kochia seeds, a greenish grain also known as caviar of the field. They are characterized by their crunchy texture and elasticity. ## Opportunities and Times of Eating Habits Because it is simple to prepare, does not require special ingredients, and does not require much time and effort to cook, it has taken root in our daily lives as a home-cooked dish. There are no rules regarding the vegetables used, and the season is not limited to any particular season. Some people use miso as the base ingredient, and the flavor can vary from household to household. ## How to Eat Boil daikon leaves in plenty of water. After boiling, wash them under running water and squeeze out the water thoroughly. Stir-fry the daikon leaves in a pan with sesame oil and season with miso and sugar. Add chili peppers for a tangy, spicy flavor. Any vegetable can be made into a splendid side dish. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Tonami City has been conducting the "Tonabeji Project," which encourages people to eat vegetables and eat from vegetables, and as part of the project, elementary school students in the city devised a dish arranged with "Yogoshi" and commercialized it. It was also sold at supermarkets in the city. A major recipe site has a page dedicated to Tonami's official "Tonabeji Project," where several recipes for "Yogoshi" are posted. ## Ingredients - Daikon radish leaves: 100g - Miso: 1 tbsp. - Sesame oil: A little - Chopped sesame seeds: As needed - Mirin(=sweet rice wine): A little - Sugar: 1 tbsp. ## Recipe 1. 1. Boil radish's leaves, remove from water after boiling, and drain off the lye. 2. 2. Squeeze out the radish leaves and chop into small pieces. 3. 3. Put sesame oil in a pan, add 2, and season with miso, sugar, chopped sesame, and mirin. ## Provider Information provider : "Toyama Home Cooking" Menu Collection (Toyama Prefecture) 

# Buri Shabu (Yellowtail Shabu Shabu) ｜ Our Regional Cuisines **Cuisine Name**: Buri Shabu (Yellowtail Shabu Shabu) **Region**: Our Regional Cuisines ## Main Lore Areas All of Toyama Prefecture ## Main Ingredients Used Yellowtail ## History, Origin, and Related Events Winter-caught Kanburi, known as the "natural fish tank" in Toyama Bay, was designated as "Toyama Prefecture's Fish" in 1996 and is a representative fish of the prefecture, also known as the king of Toyama Bay. During this season, Kanburi migrates south along the Sea of Japan, and its firm flesh and rich fat content receive high praise nationwide for its quality. Traditionally, Kanburi has been enjoyed in local dishes like "buridaikon" (simmered yellowtail with daikon radish) and "kaburazushi" (pressed sushi with yellowtail), as well as being considered an auspicious fish for special occasions like New Year's.In recent years, there has been a growing trend of enjoying Kanburi as shabu-shabu. Fresh slices of Kanburi sashimi are briefly dipped into a hot broth, allowing only the surface to cook while keeping the inside rare. This method results in a firmer texture, sealing in the umami flavors, and allowing excess fat to melt away, making it a dish that one can enjoy endlessly. Especially notable is the shabu-shabu made with the highest-grade brand of Kanburi, known as "Himi Kanburi," landed at the Himi Fishing Port, which adds a luxurious touch to the experience. ## Opportunities and Times of Eating Habits The winter delicacy that appears on the menus of local restaurants in Toyama from October to February is the winter catch of Buri (yellowtail). Immediately after being caught in Toyama Bay, the Buri is chilled with seawater on the fishing boat. Additionally, the proximity of the fishing grounds to the fishing ports ensures exceptional freshness. Due to the high quality and luxurious nature of Buri, it is often enjoyed on special occasions such as New Year's, holidays, and family gatherings. Simple dishes that highlight the freshness, such as shabu-shabu and sashimi, are particularly popular. ## How to Eat Prepare a broth by placing kombu and water in a pot and bringing it to a boil. Once boiling, add sake and salt to adjust the seasoning. Slice the Buri thinly. Cut vegetables such as mizuna, green onions, and mushrooms into appropriate sizes. Pass the Buri and vegetables through the broth and enjoy with your favorite sauce, such as ponzu or sesame dressing. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)During the season, you can enjoy Buri dishes at local restaurants and inns in the prefecture. In particular, in Himi City, the "Himiburi Fair" is held in winter. During this event, hotels, inns, and restaurants in the city offer various Buri dishes, including "buri shabu-shabu." Additionally, there is a sightseeing bus called the "Toyama Buri Kani Bus" that takes you from Toyama Station to the seaside town where you can savor Toyama's seafood such as Buri and crab (as of 2021). ## Ingredients - Buri(Yellowtail) (for sashimi): 300g - Carrot: 1／2 - Ponzu (citrus-based soy sauce): 60mL - Watercress: 1／2 pack - Myoga (Japanese ginger): 2 packs - Water: 1000ml - Enoki mushrooms: 1 pack - Kombu (kelp): 10g - White onion: 1 ## Recipe 1. 1. Rinse the Buri with water and cut it into three pieces. Separate the back and belly portions. 2. 2. Peel the skin from the belly portion and thinly slice it into 3mm strips. 3. 3. Cut the carrot and myoga into 5cm-long julienne strips. Trim the ends of the enoki mushrooms and cut them into 5cm lengths. Wash the watercress and cut it into 5cm lengths. 4. 4. In a pot, combine water and kombu and heat it. Arrange the sliced ingredients (step 2 and 3) on a plate. 5. 5. Once it comes to a boil, shabu-shabu the Buri and vegetables. Serve with your favorite condiments and Ponzu sauce.Note: Instead of dashi, you can use alcohol-free Japanese sake or substitut ## Provider Information provider : The Toyama Prefecture Association of Cooks 

# Yakitsuke ｜ Our Regional Cuisines **Cuisine Name**: Yakitsuke **Region**: Our Regional Cuisines ## Main Lore Areas All of Toyama Prefecture ## Main Ingredients Used Glutinous rice flour, Yomogi (=Japanese mugwort) ## History, Origin, and Related Events "Yakitsuke" is a local dish that has been enjoyed in rural areas since the early Showa era. It is a simple and rustic dish made by kneading glutinous rice flour with fragrant mugwort, then baking it in a large iron pot. During the difficult times of food shortages in the early Showa era, leftover broken rice that couldn't be shipped was ground into flour and used for this dish. The dough was spread thinly in a large iron pot and baked, then cut into pieces and shared with everyone, with a miso-based sauce applied on top. Due to its satisfying and filling nature, adults enjoyed it as a quick snack during breaks from fieldwork, while children appreciated it as a snack. The addition of mugwort not only enhances the flavor but also makes the dish easier on the stomach, preventing the mochi from becoming too firm too quickly. ## Opportunities and Times of Eating Habits A dish made in spring using the fresh sprouts of mugwort. ## How to Eat Mix miso, sugar, and ginger juice to create miso sauce. Soften mugwort in hot water, then finely chop. Knead glutinous rice and katakuriko, gradually adding water until it forms a soft dough. Add chopped mugwort and knead until it reaches the texture of an earlobe. Grill both sides on an oiled griddle until golden brown, then brush with miso sauce and sprinkle with sesame seeds. A hot plate can be convenient for grilling. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)You can enjoy it at restaurants and eateries that offer local dishes from the prefecture. ## Ingredients - Glutinous rice flour: 300g - Yomogi (=Japanese mugwort): 160g - Hot water: 150ml - Oil: 1 tbsp. - Gomamiso (=sesame miso): 2 tbsp. - [Gomamiso (=sesame miso)] Miso: 1 tbsp. - [Gomamiso (=sesame miso)] Sugar: 2 tbsp. - [Gomamiso (=sesame miso)] Sesame seeds: 300g ## Recipe 1. 1. Roast the sesame seeds and mix them with miso and sugar to make gomamiso. 2. 2. Wash the yomogi (=Japanese mugwort) thoroughly, boil it in hot water, soak it in water, and finely chop it. 3. 3. Knead the glutinous rice flour with 150ml of hot water, gradually adding it while mixing well. Add the chopped yomogi (=Japanese mugwort) and mix until it reaches a soft, earlobe-like consistency. Spread it out. 4. 4. Heat oil in a cast-iron pot, arrange the mixture from step 3, cover it, and cook both sides until golden brown. 5. 5. Once cooked, coat both sides with gomamiso and serve.Note: In the past, a dedicated cast-iron pot was used, but you can use a frying pan as a substitute. Yomogi can be harvested in spring, frozen, and stored for convenience. Boiling yomogi in water with a small amount of baking soda will enhance its vibrant green color. ## Provider Information provider : Toyama-gata Seikatsu Sogou Menyushuu (Toyama Prefecture) 

# Kurozukuri (Squid Salted And Mixed With Its Own Ink) ｜ Our Regional Cuisines **Cuisine Name**: Kurozukuri (Squid Salted And Mixed With Its Own Ink) **Region**: Our Regional Cuisines ## Main Lore Areas All areas in the prefecture ## Main Ingredients Used Japanese flying squid, squid ink ## History, Origin, and Related Events It is a delicacy that is made by cutting the Japanese flying squid into small pieces and aging it with squid ink. The unique black appearance of this dish surprises many people. Historical records show that the lord of the Kaga domain presented it to the shogun during his visit to the shogunate, indicating that it has been a specialty of the area for centuries. Squid ink is rich in the components of umami, such as glutamate and taurine, and is believed to have a deeper and more addictive taste than a typical salted fish called “akazukuri”. The dish is characterized by a mild salty taste with a slight fishy smell. There are many ways to eat Japanese flying squid, such as as a snack with sake, on rice, or in chazuke (green tea poured over rice). Japanese flying squid is mainly caught in the Himi and Shinminato fishing ports by fixed nets. Another popular variation of this dish is Hotaru Ika Kurozukuri, made with firefly squid from Toyama Bay, which is known for its exquisite taste due to the richness of the squid guts and the squid ink from the aged Japanese flying squid. ## Opportunities and Times of Eating Habits Many households keep this dish in the refrigerator all year round as an accompaniment to sake and rice. ## How to Eat Remove the skin and sprinkle salt on the squid body. Store it in the refrigerator to get rid of the raw smell, making sure to drain out all the water from the gizzard. Cut the body into small pieces. Next, remove the salt from the giblets, cut open the pouch, take out the contents, and pound them well with a knife. Mix the meat and giblets together, then add the squid ink. Allow the mixture to mature in the refrigerator and stir it once a day. ## Efforts for Preservation and Succession Various manufacturers in Toyama Prefecture produce and sell these products in a wide variety at supermarkets, department stores, and souvenir shops, making them easily accessible. ## Ingredients - Japanese flying squid: 1 - Salt: 100g~ ## Recipe 1. 1. Slice the squid and remove the belly. Then, peel off the skin. Don't forget to take out and keep aside the gut and ink pouch. 2. 2. Season the gut with some extra salt, place it in a tray, and refrigerate it overnight. Similarly, sprinkle a little salt on the squid flesh and store it in a well-ventilated place or in the refrigerator without wrapping. Make sure to store the ink bag in the refrigerator and wrap it in plastic. 3. 3. After letting the squid sit overnight, cut the flesh into strips about 5 mm wide. 4. 4. Rinse the salt off the gut by washing it with water, then remove the gut and place it in a bowl. Take out the ink from the ink bag, put it in the same bowl, and mix well while crushing the gut with a spoon. 5. 5. Put in the sliced meat, mix everything well, and refrigerate it again overnight to finish. ## Provider Information Recipes vary depending on the region and home. 

# Kobujime ｜ Our Regional Cuisines **Cuisine Name**: Kobujime **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Kombu, swordfish/sea bream, etc. ## History, Origin, and Related Events Kobujime, which is made by sandwiching fresh sashimi with kombu, was created during the Edo period by combining Hokkaido kombu brought by Kitamaebune with fish caught in Toyama Bay. Kombu absorbs excess water from the fish and makes it last longer, so it was a way to preserve raw fish in those days when there were no refrigerators, but the flavor of the fish soaked in with the umami of kombu becomes richer and the flesh ages, giving it just the right amount of elasticity, thereby making it more delicious.Most of the kombu used for cooking in Toyama Prefecture, including kobujime, is Rausu kombu from Hokkaido. It is said that one of the reasons for this is that during the Meiji period, many of the citizens of Toyama Prefecture who moved to Hokkaido for development purposes lived in the Rausu region, and there they sent Rausu kelp, a specialty of the town, to their relatives in Toyama. The standard fish used for kobujime is swordfish, which Toyama residents call “sasu,” but other white fish such as sea bream and flounder, as well as Toyama's specialties, white shrimp and firefly squid, are also used. White shrimp kobujime is also a hometown-certified food selected by the prefecture. ## Opportunities and Times of Eating Habits It is a dish that is regularly served on the dinner table because it requires only a few ingredients and does not require much time and effort, but it is also often served on special occasions or to guests. ## How to Eat Apply vinegar to one side of the kombu. Lay the sashimi on that side and top with chopped ginger. After placing the fish on top of that, place a piece of kombu of the same size as the bottom one. Place some plastic wrap over it and press down to make sure the kombu and fish stick together, then place a light weight over it and let it sit overnight. The taste and elasticity of the meat vary depending on the length of time you leave it to rest. The kombu used for kobujime is sometimes reused for dishes like tsukudani and simmered dishes.Fish used to be the standard filling, but kobujime made with wild vegetables such as susu bamboo, yoshina, and bracken is also gaining popularity. When using wild vegetables, make sure to remove the scum before making it. ## Efforts for Preservation and Succession Some people make it at home, but it can also be easily purchased at supermarkets. In addition to being served at izakayas, it is also available at stores specializing in kombu, souvenir shops, and kobujime shops, making it easy for tourists to purchase. ## Ingredients - Japanese Babylons: 2 - Kombu (recommended: Japanese kombu): 1 piece - Salt: Just a little - [Vinegar water] Vinegar: 1 tsp. - [Vinegar water] Water: 200cc ## Recipe 1. 1. Crack the shells of the Japanese Babylons with the back of a knife and remove the flesh. 2. 2. Sprinkle salt and massage to remove slime and dirt. 3. 3. Wipe off the moisture and cut into bite-sized pieces. 4. 4. Gently wipe the surface of the kombu with a cloth dampened with vinegar water (). Slightly moisten the surface of the kombu while smoothing out the wrinkles.Using vinegar water will make it blend better with the ingredients. 5. 5. Arrange the cut Japanese Babylons on top of the spread-out kombu and cover with kombu. 6. 6. Wrap the entire kombu sandwich in plastic wrap. Let it sit in the refrigerator overnight ().The time it takes to be ready varies depending on the thickness of the ingredients used. If it is thin, it will be ready in 2 to 3 hours. ## Provider Information provider : Toyama-style Dietary Comprehensive Menu Collection (Toyama Prefecture) 

# Kuromame Okowa / Mitama (Black Soybean Mochi Rice) ｜ Our Regional Cuisines **Cuisine Name**: Kuromame Okowa / Mitama (Black Soybean Mochi Rice) **Region**: Our Regional Cuisines ## Main Lore Areas Eastern Toyama ## Main Ingredients Used Mochi rice, black soybeans ## History, Origin, and Related Events “Kuromame okowa (black soybean mochi rice)” is mainly eaten in the eastern regions of Toyama Prefecture, and is also known by the names “mitama” and “shiro gowai”. On special days like New Year, sekihan (red rice made using azuki beans) is prepared; “kuromame okowa”, made using black soybeans, is prepared for other festivals and special events. These days, the latter is eaten throughout almost the entire prefecture at funerals and Buddhist memorial services. It is placed as an offering before Buddhist altars, eaten as a meal during naorai (feasts), and also given as a gift. In the Unazuki district of Kurobe, a dish called “kibi okowa” is made in the fall, which adds native inakibi (millet) grains to the black soybeans. It is customary to offer this to household Shinto shrines and Buddhist altars. Kurobe City's millet, cultivated with high quality mineral water and the cool wind known as arase that blows from the Kurobe river, is flavorful and rich in minerals. The contrast between the black soybeans and the yellow luster of the millet makes for a beautiful dish. ## Opportunities and Times of Eating Habits The dish is made throughout the year at funerals and Buddhist memorial services. Kurobe City's “kibi okowa” dish is eaten in the fall. ## How to Eat Simmer the soybeans until somewhat firm, then add sugar and salt and simmer again. Prepare a steamer and lay out a wet cloth, spread this with mochi rice and steam for approximately 15 minutes. After this, sprinkle with water and steam, then sprinkle with water again and re-steam, for about 30 minutes until cooked. If you prefer firmer rice, you can sprinkle with water only once. Mix with the thoroughly drained soybeans while the rice is still hot, and serve. ## Efforts for Preservation and Succession The dish is served as a school lunch option, allowing even children who have not eaten it at home to experience its traditional taste. ## Ingredients - For the soybeans: - Black soybeans: 75g - Sugar: 30g - Reduced iron powder: 1g - Baking powder: 1g - Water: 300cc - Salt: 1g - For the mochi rice: - Mochi rice: 300g - Water: 300cc - Salt: 9g ## Recipe 1. 1. Rinse the soybeans, and leave to soak in plenty of water overnight. Discard any beans that float in the water. 2. 2. Add the water, salt and reduced iron powder (or a rusty nail wrapped in gauze) to the soybeans. Heat over a hob to remove the scum, lowering the heat once it appears. Cover with a wooden drop-lid, and simmer until soft. 3. 3. Remove the soybeans from the surface of the pan with pouring water, and leave to cool. Gently rinse the soybeans with water in a sieve. (The soybeans may develop wrinkles if cooled suddenly.) 4. 4. Add the soybeans to a pan, add the water and sugar, and simmer over a low heat for 10 minutes. Set aside until to cool. (The flavor will deepen further if you leave the beans overnight). 5. 5. Rinse the mochi rice, and leave to soak in water for 2 hours. Place the rice in a sieve and drain the moisture. 6. 6. Mix the salt and water, and soak the mochi rice for 20 minutes. 7. 7. Drain the salt water, and place the mochi rice in a steaming cloth. Wrap the rice so that there is a slight cavity in the center, and steam over a high heat for 15 minutes in a steamer. 8. 8. Remove the mochi rice from the steamer, sprinkle with 50cc of water and leave to sit for 5 minutes. 9. 9. Lightly rinse the soybeans and drain the moisture. Mix with the mochi rice, and steam for 5 minutes. (If the rice is hard, steam for longer.) 10. 10. Serve in rice bowls, and enjoy. ## Provider Information provider : Toyama Prefecture Chef's Association 

# Kombumaki ｜ Our Regional Cuisines **Cuisine Name**: Kombumaki **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Kombu, migaki herring, and kanpyo ## History, Origin, and Related Events During the Edo period, a large amount of kombu was transported from Hokkaido by the Kitamaebune, which traveled across the Sea of Japan. This led to the establishment of today's kombu kingdom, Toyama. A number of kombu dishes have been passed down over generations, and kombumaki, which is fish wrapped in kombu, has become an indispensable feast for special occasions such as the New Year. The representative variation is kombumaki with migaki herring. Herring was also brought in large quantities along with kombu from Hokkaido by the Kitamaebune at that time. Kombumaki, which is slowly simmered for a long time to make it sweet, is thick but the kombu is soft, and even the herring inside is well infused with flavor. In addition to herring, seasonal ingredients such as sardines, firefly squid, yellowtail, and cod roe caught in Toyama Bay can also be used to make kombumaki. In addition to Toyama, it is a familiar dish in the neighboring Ishikawa and Fukui prefectures as well. ## Opportunities and Times of Eating Habits Kombu is often used as an auspicious ingredient because its pronunciation is similar to the Japanese word for “joy.”. Therefore, “ kombumaki” is also a dish eaten on New Year's Day, wishing for a prosperous year. In addition, it is a dish that is not only used for celebrations but also for everyday meals. ## How to Eat Soak the migaki herring in rice water for a day to rehydrate it, and then boil it. Soak the kombu in water for a while too. At this time, save the water in which the kombu was soaked. Wash the kanpyo with water and cut it in half. Wrap the herring with the kombu and tie it with the kanpyo. Slowly simmer in the water used to rehydrate the kombu until it becomes soft. Add seasonings such as soy sauce in two batches to let the flavors soak in. By adding starch syrup at the end, you can make it glossy. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Some families have inherited the taste from generation to generation. There are many shops in the prefecture that sell kombumaki, such as food manufacturers, kamaboko shops, kombu specialty shops, trout sushi shops, and supermarkets, so it is easy to obtain. It is available in many variations, and some people choose them as gifts. ## Ingredients - migaki herrings: 2 - rice water: An appropriate amount - kombu measuring 8 x 10 cm: 4 pieces - kanpyo: 60 cm - vinegar: A little - sugar: 1 tablespoon - soy sauce: 1 tablespoon - sake: 1 tablespoon ## Recipe 1. 1. Soak the migaki herring in rice water overnight to rehydrate it and remove the scum. 2. 2. Wipe off the sand from the kombu, pass it through water, and when it becomes soft, wrap the herring that has been cut in half and tie it with the kanpyo. 3. 3. Boil 2 starting with tepid water, add a little vinegar, and simmer over low heat until soft. When it becomes soft, add the seasonings in two batches to slowly incorporate the flavors.Kombu is a mineral-rich, low-energy food.In addition to herring, you can also add cod roe, salmon, fried tofu, and carrots to the center filling.Kombumaki is also available commercially, but it is often heavily seasoned, so why not try making lightly seasoned kombumaki at home? ## Provider Information provider : Recipe provider name: “Toyama home cooking” menu collection (Toyama Prefecture) 

# White Shrimp Kakiage ｜ Our Regional Cuisines **Cuisine Name**: White Shrimp Kakiage **Region**: Our Regional Cuisines ## Main Lore Areas Toyama City, Imizu City ## Main Ingredients Used White shrimp, onion, carrot ## History, Origin, and Related Events With its characteristic topography and seawater of various different properties, Toyama Bay is rich in marine resources. Toyama is the only place in Japan that catches enough white shrimp ― a deep sea shrimp with a pale pink glow and the title of “Jewel of Toyama Bay” ― to be viable, with the primary fishing ports being Shinminato and Iwase. Alongside yellowtail and firefly squid, it is also recognized as a “Fish of Toyama Prefecture.” In the past, white shrimp were mostly dried with their shells and used as soup stock. However, advancements in freezing technology have made it easier to peel shrimp, as well as preserve its freshness, and so the flavor of white shrimp, with its thick texture and exquisite sweetness, has been revisited. White shrimp is popular as a topping for sushi and sashimi in restaurants, but “white shrimp kakiage” is quite popular in households. The deep-fried shrimp is crispy, fragrant, and holds a unique sweetness. White shrimp also have the distinction of not turning red when cooked, unlike other shrimp. ## Opportunities and Times of Eating Habits The official fishing season for white shrimp is between April and November, but it is quickly frozen after being caught and so can be enjoyed throughout the year. Thus, white shrimp kakiage is a dish that can be made in homes or restaurants regardless of the season. ## How to Eat Remove the heads, tails and whiskers from the white shrimp and drain the water. Thinly chop the onion and cut the carrots into strips. Beat the egg with water, add the onion, carrot, and tempura powder into the mixture, then add a little bit of salt along with the white shrimp and mix. Scoop out the result with a ladle or wooden spatula and fry in oil. Keeping a consistent temperature is key, as well as keeping the batter thin while frying. You can better enjoy the aroma by frying the entire shell. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although it is a recipe that can be made in the home, it is also a delicacy that represents Toyama, and so is served at many restaurants within roadside stations and sightseeing spots. Besides being enjoyed alongside white rice, the B-grade gourmet “white shrimp burger” has also become popular, and new ways to enjoy white shrimp kakiage have been developed. ## Ingredients - white shrimp: 80g - onion: 100g - pod carrots: 25g - green beans: 25g - Frying oil: as needed - wheat flour: 1／2cup - Egg: as needed - salt or matcha salt: A little - A little bit of sake: ## Recipe 1. 1. Wash the white shrimp with water, then drain. 2. 2. Thinly slice the onion and green beans, diagonally cutting the beans. Cut the carrot into strips. 3. 3. Put the flour, 1／2 egg, 100 mL of water, and a little salt and sake into a bowl. Add in 2 and mix thoroughly. It tastes good even with the sake. 4. 4. Pour oil into a tempura pan and once the temperature reaches 170-180℃, put 3 onto a ladle, sprinkle with flour, and add the shrimp to the pan to fry. ## Provider Information provider : Recipe Provider: “Toyama Home Cooking” Menu Collection (Toyama Prefecture) 

# Osezushi ｜ Our Regional Cuisines **Cuisine Name**: Osezushi **Region**: Our Regional Cuisines ## Main Lore Areas Uozu City, Kurobe City, Nyuzen Town, Shinkawa area of Asahi Town, etc. ## Main Ingredients Used Rice, mackerel, and nori ## History, Origin, and Related Events Toyama Prefecture has a wide variety of oshizushi, such as trout sushi and sasazushi. Osezushi, whose name is said to have originated from a mispronunciation of “oshizushi,” is one such variety. It is a dish that is especially popular in the Shinkawa area, such as Uozu City and Kurobe City, where the mountainous area facing Toyama Bay has a large elevation difference with mountains as tall as 2,000m. Grilled mackerel flakes are seasoned with sweet vinegar, sandwiched between vinegared rice, topped with nori, pressed down with a heavy stone, and left overnight. One of its characteristics is that it is cut into squares. It is said that in the olden days, “osezushi ”started off as fish sandwiched between rice and was called “fish rice.” People began to use vinegared rice and thus, it transformed to its present form. Mackerel is commonly used, but some households use horse mackerel, deep sea smelt, salmon, and other seasonal fish. ## Opportunities and Times of Eating Habits It is prepared as a hospitality dish for traditional events such as the spring festival held in Uozu City and the Tatemon Festival in August, as well as special days and Buddhist ceremonies. On such days, one sho (1.8 liters) of rice is sometimes used to make a large osezushi, which is served splendidly on a large plate without being cut into pieces. ## How to Eat Add two cups of vinegar and cook the rice. Mix sugar and salt, let it cool, and divide into thirds. Once the mackerel is grilled, pull it apart into flakes and soak it in a seasoning liquid mixed with vinegar. Sprinkle the inside of the mold with vinegar, spread the vinegared rice evenly at the bottom, and scatter the flakes of the fish. Add more vinegared rice and place a sheet of nori on top, followed by a partition plate. In the same way as for the first layer, layer the rice, mackerel, and nori for the second and third layers. Cover with a lid, place a weight on top, and leave overnight to complete. It is also delicious to add walnuts and tree buds along with mackerel or other fish flakes. ## Efforts for Preservation and Succession Some families have passed down how to make osezushi from generation to generation, but it is also sold at supermarkets, so even those who want just a small amount or who find it difficult to make it at home can easily eat it. ## Ingredients - Rice: 800g - Grilled mackerel: 80g - [A]Vinegar: 40ml - [A]sugar: 1 tablespoon - [A]salt: 1 teaspoon ## Recipe 1. 1. Make the mixed vinegar with [A] and pour 1 tablespoon of it over the grilled mackerel. Mix the rest with the rice to make sushi rice. 2. 2. Put half the amount of sushi rice in the mold and flatten it. Sprinkle the mackerel flakes on top, top with more sushi rice, and finally, top with a sheet of nori. 3. 3. Place a lid on top, followed by a weight, and let it sit overnight. 4. 4. Remove from the mold, cut into the desired size, and serve on a plate. ## Provider Information provider : Recipe provider name: "Toyama Home Cooking” menu collection (Toyama Prefecture) 

# Tororo Kombu Rice Balls ｜ Our Regional Cuisines **Cuisine Name**: Tororo Kombu Rice Balls **Region**: Our Regional Cuisines ## Main Lore Areas All regions of the prefecture ## Main Ingredients Used White and black tororo kombu, rice ## History, Origin, and Related Events When it comes to rice balls, it is standard practice for Toyama residents to roll them in tororo kombu, or dried kelp shavings, rather than toasted nori seaweed. They are representative of local dishes that make use of dried kelp shavings. Although Toyama Prefecture is one of the largest consumers of kelp in Japan, kelp is actually rarely harvested in the prefecture. The origin of the kelp culture in Toyama can be traced back to the Kitamaebune ships that operated along the Japan Sea coast during the Edo period (1603-1867). The ships, which transported local specialties from around the country, made Toyama (Etchū) a port of call, where large quantities of kelp from Hokkaido was purchased. The culture is also closely related to the fact that many Toyama residents who immigrated to Hokkaido as pioneers during the Meiji period (1868-1912) sent kelp to their relatives in their hometowns. Today, most kelp is still produced in Hokkaido.Tororo kombu is made by layering several kinds of vinegar-pickled kelp, letting it harden, and shaving the surface. During this shaving process, the color of the kelp changes from black on the surface to white in the middle. Black tororo kombu, which is unique to Toyama Prefecture, is extremely sour, while its white counterpart is less sour and has a softer texture. With its perfect balance of moderate sourness and flavor, tororo kombu is the perfect accompaniment to fluffy cooked white rice. ## Opportunities and Times of Eating Habits Because it is long-lasting, tororo kombu is a staple in most households. Tororo kombu rice balls are popular amongst children and adults alike, and are made not only to enjoy in bento lunch boxes, but also for town meetings, festivals, children's athletic meets, field trips, and other occasions where people gather. Unlike rice balls wrapped in nori, tororo kombu rice balls retain their fluffy softness over time. ## How to Eat Prepare both white and black tororo kombu, break it up, and spread each type on a plate or plastic wrap. Cook the rice, shape the rice balls, and place them on the kelp, rolling each rice ball so that the surface is covered in the kelp. The key is to roll the rice ball so that the kelp gently envelopes it entirely. Some people make double kelp rice balls by adding tsukudani (seaweed simmered in soy sauce) as a filling in addition to umeboshi pickled plums and other ingredients. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In Toyama Prefecture, Kurobe (Ikuji), Toyama (Iwase), and Takaoka (Fushiki) have remnants of the bustling port of calls for the Kitamaebune ships and are among the cities in the prefecture with a strong connection to kelp. In recent years, Takaoka Kombu Rice Balls, made from a combination of Koshihikari rice produced in Takaoka and tororo kombu, have been sold at restaurants and roadside stations in the prefecture. In addition, supermarkets throughout Toyama carry a wide variety of tororo kombu that is perfect for making rice balls. ## Ingredients - Cooked white rice: Approx. 300g - Black tororo kombu: 30g - Pickled umeboshi plums: 3 - Cod roe: Half a sack - Salt: Pinch ## Recipe 1. 1. Spread the black tororo kombu evenly on a plate or sheet of paper. 2. 2. Remove the seeds from the pickled umeboshi plums and cut the cod roe into bite-sized pieces. 3. 3. Transfer the cooked white rice to a bowl and mix in the salt evenly. 4. 4. Take some rice in your hand, place the filling in the center, and shape into a rice ball. 5. 5. Sprinkle a generous amount of black tororo kombu over the surface of the rice ball. 6. 6. To avoid waste, make sure the tororo kombu is firmly pressed against the surface. ## Provider Information provider : Recipe provided by: Takaoka Food Brand Promotion Committee（Materials provided by: Muroya Co., Ltd.） 

# Itokoni / Nizai ｜ Our Regional Cuisines **Cuisine Name**: Itokoni / Nizai **Region**: Our Regional Cuisines ## Main Lore Areas Toyama Prefecture ## Main Ingredients Used Azuki beans, burdock root, daikon radish,carrot, taro, konnyaku, and deep-fried tofu. ## History, Origin, and Related Events Toyama Prefecture is also known as the Shinshu Kingdom, where the Jodo Shinshu school of Buddhism is deeply rooted. “Itokoni” is a dish that is prepared during Hoonko, which is a memorial celebration of Shinran Shonin’s death, the founder of Jodo Shinshu. It is made by stewing root vegetables like burdock, daikon radish, carrots, and taro along with red azuki beans, which are believed to be some of Shinran Shonin’s favorite foods. This stew is rich in nutrients and delicious in cold seasons like fall and winter. The origin of the name “Itokoni” literally means “cousin stew” in Japanese. There are two reasons for this. First, the root vegetables used in the dish are very similar to each other, like cousins. Second, the hardest to stew vegetables are put in the pot first, then gradually the easier to stew vegetables are added. The word “gradually” in Japanese translates to “Oi-oi”, “Oi” in Japanese also means nephew as well, thus making the name “cousin stew” fitting. Another theory is that the name comes from the Buddhist term, “Itoku” which means to benefit from an ancestor’s virtue. Since the dish is used to commemorate the legacy of Shinran Shonin, this theory is also fitting. While the vegetables used can differ from different regions, as well as the use of miso or soy sauce, red azuki beans are always included. In the eastern part of Tochigi prefecture, such as in Kurobe City, the vegetables are called “nizai” or “boiled greens”. The ingedients are also cut slightly larger than in other regions. ## Opportunities and Times of Eating Habits Itokoni is served at temples and homes during Hoonko, which is held on November 28th, the anniversary of Shinran Shonin’s death. In the Gokayama area especially, this dish is served as a side soup. It is also eaten at harvest festivals, and since it is a hot soup with lots of vegetables, it can often be found at the dinner table during winter. Itokoni can also refer to several other dishes found outside of Toyama Prefecture. These dishes can vary region by region with pairings such as azuki beans with pumpkin or azuki beans with mochi balls. ## How to Eat Simmer the azuki beans softly. Peel and dice the daikon radish, carrot, taro and burdock root. Soak the burdock in water and remove the scum after cutting. Drain the deep-fried tofu and konnyaku in boiling water, then dice. Add vegetables, deep-fried tofu, konnyaku, and water to a pot and boil. When the vegetables are tender, add the boiled azuki beans and season. Be careful not to overboil or overcook the azuki beans because they will become mushy and unpleasant to look at. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the past, some families have passed down this dish from generation to generation to eat during celebrations or events. Yet, due to the population decline in Japan, some elementary schools have started serving this dish for lunch during the fall and winter, to teach children about the local cuisine. ## Ingredients - radish: 80 g - burdock root: 20 g - carrot: 25 g - taro: 130 g - konnyaku: 1／3 serving - deep-fried tofu or grilled tofu: 1／3 block - azuki beans: 1／3 cup - Add water to taste: - miso paste: 1 tablespoon - soy sauce: 1 tablespoon - dashi soup stock: 3 cups ## Recipe 1. 1. Put azuki beans in a pot with plenty of water and bring to a boil. Simmer over medium heat for around five minutes. To strain the beans, remove them from the water and boil them in fresh water. This time boil over high heat. After boiling, reduce the heat to low and boil until soft. 2. 2. Cut the daikon radish, deep fried or grilled tofu into 1.5 to 2cm size cubes. Cut the carrots into chucks. Cut the burdock root into 1cm thick round slices, then soak in water to remove any scum. Boil the taro and cut into larger pieces then the daikon radish. Use your hand to separate the konnyaku, making pieces about the same size as the burdock root. 3. 3. Add the daikon radish and burdock root to the dashi broth and bring to a boil over medium heat. 4. 4. When the daikon radish and burdock root become soft, add the tofu along with the miso paste and soy sauce, then simmer for 3 minutes. Season to taste and turn off the heat. ## Provider Information provider : Recipe provided by: “Toyama Home Cooking” Menu Collection (Toyama Prefecture) 

# Kabura zushi ｜ Our Regional Cuisines **Cuisine Name**: Kabura zushi **Region**: Our Regional Cuisines ## Main Lore Areas Western part of the prefecture ## Main Ingredients Used Turnip, yellowtail (and mackerel, etc.), carrot, amazake malt ## History, Origin, and Related Events Kaburazushi is a type of narezushi with a perfect balance of sourness and flavor, made by cutting into salted turnips and sandwiching yellowtail or other fish between them, and slowly fermenting them with malt. It is a winter delicacy and an indispensable New Year's dish. It is a familiar local dish in Ishikawa Prefecture, where it has been passed down from generation to generation since the days of the Kaga Clan, but the western part of Toyama Prefecture was once part of the Kaga Clan and has many similarities with Kaga culture.There are various theories about the origin of the dish, but it is said that it was one of the dishes offered to the lord of the Maeda Clan when he visited Fukaya Onsen (Kanazawa City) for a hot-spring cure, or that it was first eaten by farmers who hid yellowtail, which was only available to samurai at the time, in a turnip so that it would not be found by farmers. The Tonami Plain, which straddles Tonami City and Nanto City, is famous as a production area of turnips, and the cultivation of turnips starts after rice cultivation is finished. Large turnips weighing more than 1 kg are harvested in late October every year. In addition to yellowtail, mackerel, salmon, and trout are also used in Toyama. ## Opportunities and Times of Eating Habits After the turnip harvest is completed, the making of "kaburazushi" (pickled turnip) begins in earnest at manufacturers and households around the end of November. The large turnips harvested in Toyama during this season are characterized by their freshness and concentrated sweetness due to the cold weather. It has long been served in many households as a special dish for New Year's Day. Kabura-zushi is a winter delicacy, but there is also daikon radish sushi, which can be enjoyed year-round, using daikon instead of turnips. ## How to Eat Peel the turnip thickly and use the soft part in the center; slice into round slices about 2 cm thick, cut a slit in the center, sprinkle with salt and leave overnight. Cut the mackerel into shaved pieces and place them between the salted turnips. Prepare a barrel and put amazake koji, turnips with mackerel, carrots, yuzu, and ginger slices alternately. After about two weeks of aging, the fish is ready to eat. ## Efforts for Preservation and Succession Although fewer households are making kaburazushi by hand in recent years than in the past, the food culture itself is still passed down through the generations as various manufacturers sell kaburazushi in the winter. In addition, an increasing number of people give kabuzushi as gifts during the year-end and New Year's holidays. There are also efforts to pass on the local taste to the younger generation by offering hands-on Kabuzushi making workshops, and convenient Kabuzushi ingredients are also available for home cooks. ## Ingredients - turnip: 5 pieces - shime saba (pickled mackerel): 1 - salt: 3g - Rice malt: 100g - Rice: 1 gou - Carrot: 1／2 - ginger: As needed - yuzu: As needed ## Recipe 1. 1. Cut turnips into 2 cm thick slices, cut a slit in the center, sprinkle with salt, and let sit overnight. 2. 2. Mix rice with rice malt and let sit overnight. 3. 3. Cut the shime saba into thin slices and place between the slices.Cut carrot, ginger and yuzu into thin strips. 4. 4. Arrange the rice malt, shime saba, carrot, ginger, and yuzu slices alternately in a vat, cover with a lid, and place a weight on top. 5. 5. Allow to mature for about 2 weeks. ## Provider Information Recipes vary depending on the region and home. 

# Buri daikon ｜ Our Regional Cuisines **Cuisine Name**: Buri daikon **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Yellowtail, Daikon radish ## History, Origin, and Related Events The weather from late autumn to early winter, when fierce winds blow and thunder rumbles violently, is called "buri-okoshi" in Toyama, and is said to be when the yellowtail fishing in Toyama Bay is at its peak. Yellowtail caught during this season are particularly fatty and firm, and yellowtail caught in Himi City, where fishing is flourishing, are branded as "Himi Kanburi" (yellowtail caught during the cold season) due to their excellent taste. Yellowtail is a fish that has almost nothing to throw away, and every part of the yellowtail has been utilized to create a variety of dishes. Buri daikon," or yellowtail radish, is a typical warming yellowtail dish made by slowly simmering the yellowtail with daikon radish. In some areas along the coast, such as Himi City, there is a custom of giving a yellowtail to the bride's family as a year-end gift the year of her marriage, and the recipient returns half of the yellowtail to the bride's family. Yellowtail has been an indispensable part of these celebrations and other rituals, and "yellowtail daikon radish" has been made for each occasion. ## Opportunities and Times of Eating Habits During the winter season, when yellowtail is in season, yellowtail is made and eaten at home and in restaurants on a daily basis. While it is a popular home-style dish, yellowtail, which changes its name and increases in value as it grows, is also a dish that is served on festive occasions such as New Year's Day, as it is called a "success fish" and is associated with good fortune. ## How to Eat Rinse the yellowtail with water, then dip it in boiling water to remove the blood and sliminess. Cut radish into thick round slices. Put yellowtail, radish and sake in a pot and bring to a boil. When it is finished boiling, remove the scum from the water. When the radish is tender, add soy sauce, sugar and other seasonings and simmer until the flavors are absorbed. If you leave it overnight, the flavor will soak in even more and the dish will become richer. Some households use a miso-based seasoning instead of soy sauce. ## Efforts for Preservation and Succession Himi City holds the "Himi Buri Fair" during the winter season when yellowtail is delicious. During the period, various yellowtail dishes including "yellowtail daikon radish" are available at hotels, inns, and restaurants in the city. In addition, a regular sightseeing bus called "Toyama Yellowtail Crab Bus" operates from Toyama Station to the port town where visitors can enjoy the taste of Toyama's sea, such as yellowtail and crab (as of 2021). ## Ingredients - Yellowtail Roughness: 8 slices - Daikon radish: 1 medium - Water: 6 cups - sake: 1 cup - Mirin: 1／2 cup - soy sauce: 1／2 cup ## Recipe 1. 1. Cut Daikon radish into 1 to 1.5 cm round slices and boil until soft. 2. 2. Throw yellowtail into boiling water. Immediately remove from water and drain in a colander. 3. 3. Put water, seasonings, yellowtail and Daikon radish in a pot and bring to a boil. Remove any floating scum frequently. 4. 4. When the water comes to a boil, turn off the heat, let it sit for a while, and then simmer again. This allows the flavors to soak in well.It can also be cooked in a pressure cooker for a quicker and tastier cooking.Boiling Daikonradish in rice water makes it easier to remove the bitterness. ## Provider Information provider : "Toyama Home Cooking" Menu Collection (Toyama Prefecture) 

# Suzuki ｜ Our Regional Cuisines **Cuisine Name**: Suzuki **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Zuiki (stem of taro) ## History, Origin, and Related Events Zuki is a dish made by pickling taro leaf stalks (the part between the stem and leaves) in vinegar. It has been eaten for a long time with its refreshing taste and crunchy texture. There are three types of zuki: akazuki, which is made from the stems of yatsugashira and ebiimo (shrimp), shirozuki, which is made from soft white yam, and aoizuki, which is made from the stems of hasuimo (lotus root). In Fukui, also in the Hokuriku region, it is also called "suko. Generally, a type of taro called yatsugashira zuki is used, and its red color is brightened by being soaked in vinegar. It is said to cleanse the blood, and in Toyama, it is widely known as an ingredient that women eat after childbirth. Fresh tsuiki is prepared from summer to autumn, when it is harvested, but it is also dried and used as a preserved food, so it is often boiled or stir-fried when it is not in season. Dried Chinese cabbage not only keeps well for a long time, but also increases its nutritional value. ## Opportunities and Times of Eating Habits Since the harvest season is from summer to the beginning of fall, it is a common home-style dish that appears on dinner tables during this time. The advantage of this dish is that it can be made in large quantities and stored as a reserve dish because of its vinegary flavor. It is also a dish served during Obon and autumn festivals, where its bright colors add to the festive atmosphere. ## How to Eat Wash and peel the taro, and cut into 4 cm lengths. Soak them in water to remove the astringent taste. Put the water chestnuts in a pot and roast them until softened. When softened, sprinkle with vinegar. When cool, dress with sweet vinegar and store in the refrigerator. ## Efforts for Preservation and Succession The taste has been handed down from generation to generation in each household as the taste of grandma. ## Ingredients - Fresh aka zuiki (stem of taro): 400g - Vinegar: 2 tbsp. - [sweet vinegar] Vinegar: 2 tbsp. - [sweet vinegar] Sugar: 2 tbsp. - [sweet vinegar] soy sauce: 1 tbsp. ## Recipe 1. 1. Wash and peel aka zuiki and cut into 4 cm lengths. Soak aka zuiki in water for 20 to 30 minutes to remove the astringency. Drain in a colander. 2. 2. Put aka zuiki into a pot and roast over medium heat (no oil is needed). 3. 3. When it begins to soften, add vinegar and stir. When it turns red, turn off the heat. 4. 4. When cool, dress with sweet vinegar and let the flavors blend.disposable gloves to avoid blackening your hands and nails. If they turn black, soak them in vinegar water and wash them. After that, wash your hands with soap and water several times to make it fade away.Kara-roasting means frying without oil.You can also substitute amazu (sweet vinegar) with commercial products. ## Provider Information provider : "Toyama Home Cooking" Menu Collection (Toyama Prefecture)