text
stringlengths 589
9.8k
|
|---|
# Tara jiru ｜ Our Regional Cuisines
**Cuisine Name**: Tara jiru
**Region**: Our Regional Cuisines
## Main Lore Areas
Asahi Town
## Main Ingredients Used
Alaska Pollack, burdock root, green onion
## History, Origin, and Related Events
Asahi Town, located on the eastern edge of Toyama Prefecture, is rich in nature, with the Northern Alps on its mountain side and the beautiful jade coast where jade ore is extracted on the Sea of Japan side. Tara-jiru" is a traditional soup that originated in this town. The area around National Route 8 along the coast is lined with restaurants that serve cod roe, and is also called "Tara-jiru Kaido (cod soup road). Asahi Town used to have an abundant catch of cod, and to warmly welcome the men who went fishing, the fishermen's wives gathered driftwood, boiled a large pot, added miso paste and cod, and stewed it to make the soup. All the fishermen gathered around the pot and sat in a circle on the beach to eat the dish.The key to the delicious taste is to cut a whole Alaska Pollack into chunks and stew it vigorously, using the meat, head, liver, milt, and cod roe. At that time, cod, which tends to lose its freshness easily, was sold at local beaches as dried cod or grilled as a whole fish, but nowadays, due to rising sea water temperatures, it is rarely caught locally, and products from Tohoku and Hokkaido are used.
## Opportunities and Times of Eating Habits
In the 1950s and 1960s, when cod fishing was popular, pollack was caught only in summer and fall because the boats were small and there were not many days when they could go fishing in winter. Today, it is a local specialty that is commonly eaten regardless of the season, but many people prefer to eat it in winter, as the taste of cod increases from December to February, when the cod milt and cod roe (cod roe) grows. Because it is easy to prepare, it is also eaten at home on a daily basis.
## How to Eat
Remove the guts of fresh cod and cut into pieces. Keep the liver aside. Cut burdock root into small pieces and soak in water to remove the roughness. Bring a pot of water to a boil, add miso, cod meat and giblets, and bring to a boil, then simmer, removing any excess liquid. When the cod meat turns white, add miso and burdock root, cover with a lid, simmer briefly and turn off the heat. Sprinkle chopped green onions for color.
## Efforts for Preservation and Succession
Tara-jiru is served at restaurants, guest houses, and drive-ins along the "Tara-jiru Road," and it is also served at beaches during the summer to replenish salt. Every year in October, the "Jade Coast Cod Soup Festival" is held around Miyazaki Fishing Port in the town, attracting tourists from outside the prefecture as well as locals. It is also served as a school lunch menu item. The festival also offers a hands-on experience of making cod roe soup, taught by mothers who live in the fishing village.
## Ingredients
- Alaska pollack (Theragra chalcogramma): 2
- burdock root: Appropriate amount
- green onion: Appropriate amount
- Miso paste: 3 tbsp.
- water: 4 cups
## Recipe
1. 1. Remove the cod scales and open the belly from under the chin.
2. 2. Remove the internal organs, and keep the liver, milt, and cod roe separate.
3. 3. Remove the blood using a brush and rinse well under running water.
4. 4. Cut into 2 cm pieces.
5. 5. Whole gobo (burdock root) into small pieces and soak in water to remove the roughness.
6. 6. Pour water into a pot and heat.
7. 7. When water comes to a boil, add 2／3 of the amount of miso paste, and add the cod meat, kimo, shirako, and mako.
8. 8. Bring to a boil, then simmer, removing the lye frequently.
9. 9. When the cod meat turns white, add the remaining miso and burdock root, cover the pot and turn off the heat. Finish by sprinkling with scallions.
## Provider Information
provider : Asahi Town Tourist Association
 |
# Hotaruika no sumiso ae ｜ Our Regional Cuisines
**Cuisine Name**: Hotaruika no sumiso ae
**Region**: Our Regional Cuisines
## Main Lore Areas
All over the prefecture
## Main Ingredients Used
Firefly squid, leeks, spicy vinegared miso
## History, Origin, and Related Events
Firefly squid with vinegared miso is a dish representative of spring in Toyama. Firefly squid live in deep water, but around March they gather along the coast of Toyama Bay to spawn, and are landed only during a certain period each year. Namegawa fishing port boasts one of the largest catches in Toyama Prefecture. There are historical records that indicate that firefly squid fishing was already practiced here during the Edo period. Firefly squid, whose entire body glows blue and white, are called the "mystery of Toyama Bay," and the sight of them drifting through the shallows in schools is fantastic. They are designated as a special natural monument in Japan as the "Firefly Squid Swarming Sea Surface. The firefly squid caught in Toyama Bay are caught in fixed nets and are fresh because of the proximity of the fishing grounds and fishing ports. During the fishing season, paddy field water is not discharged into the sea to protect the firefly squid fishery. Firefly squid boiled fresh is exceptional, and "firefly squid with vinegared miso" is the most popular dish. When boiled, the body of the firefly squid becomes round and shiny, and the inside is tender and the outside is plump.
## Opportunities and Times of Eating Habits
The firefly squid fishing season begins in March and lasts until June, making it the most popular food from spring to early summer. It is a taste that signals the arrival of spring in Toyama, and especially in port towns where firefly squid fishing grounds are located, firefly squid is a weekly dish on household tables. It is often served with chives and leeks for a colorful garnish, and is also served as a dish for entertaining. It is also an indispensable snack for alcoholic beverages.
## How to Eat
Add salt to water, bring to a boil, add firefly squid, boil, and remove the eyes (fish processors and restaurants remove the eyes after boiling, but most households remove the eyes individually when eating). (Many fish processors and restaurants remove the eyes after boiling. After the leeks are served with the firefly squid, pour the spicy vinegared miso, a mixture of miso, vinegar, hot pepper, and sugar, over the squid. In addition to leeks, wakame seaweed, myoga, ginger, etc. can also be served.
## Efforts for Preservation and Succession
In addition to being prepared at home, firefly squid is also widely served at restaurants in Toyama Prefecture as a seasonal delicacy. It is a standard dish using firefly squid, and its recipe is introduced on various recipe websites. As a result, the dish is highly recognized by people outside of the prefecture. Efforts are also being made to carry on the fishing industry (not limited to firefly squid), such as recruiting and training the bearers of fixed-net fishing.
## Ingredients
- Firefly Squid: 20 fish
- Wacker: 1 bunch
- Fresh wakame seaweed: 40g
- [Vinegared miso] miso: 1.5 tbsp.
- [Vinegared miso] Sugar: 1 tbsp.
- [Vinegared miso] Vinegar: 2 tbsp.
- [Vinegared miso] Hot pepper paste: 1 tsp.
## Recipe
1. 1. Boil firefly squid in boiling water with salt for 1 minute after re-boiling. Immediately drain the squid in cold water and remove the eyes.
2. 2. Quickly run the wakegi through boiling water, drain, and cut into 3 to 4 cm lengths.
3. 3. Cut fresh wakame seaweed into 3-4 cm lengths, quickly run through boiling water, drain and drain.
4. 4. Mix firefly squid, leeks and raw wakame seaweed with vinegared miso.You may substitute commercially available vinegared miso for the vinegared miso.
## Provider Information
provider : "Toyama Home Cooking" Menu Collection (Toyama Prefecture)
 |
# Nasu no Oranda Ni ｜ Our Regional Cuisines
**Cuisine Name**: Nasu no Oranda Ni
**Region**: Our Regional Cuisines
## Main Lore Areas
Around Kanazawa City
## Main Ingredients Used
Eggplants
## History, Origin, and Related Events
Vegetables grown in Kanazawa city using traditional methods are called “Kaga Yasai”. Yasai is the Japanese word for vegetable. Vegetables that can be sold under the brand name “Kaga Yasai” are those that are locally grown and have been produced since 1945 or before that. Currently, there are 15 different types of vegetables being sold under the brand name. Some examples are, Kaga Fat Cucumber, Gensuke Daikon, “Aka Zuiki” (=red taro stem), “Kinjisou” (=type of spinach), and Amaguri Kabocha (=red kuri squash).Heta Murasaki Nasu is also a Kaga Yasai and is a locally grown eggplant. Heta Murasaki means purple stem in Japanese and the vegetable has a bright purple stem as seen in its name. The body of the eggplant is oval shaped like an egg. The glossy skin of the eggplant is thin and the fruit inside is soft and sweet. This vegetable is popular because it keeps well for a long time. Heta Murasaki Nasu was first grown around 1945. It is said that Heta Murasaki Nasu was made using an eggplant named Ogi grown in the Arimatsu and Izumi areas of Kanazawa city. At the beginning of the Showa period, the main producers of Heta Murasaki Nasu became the Kinjo and Sakiura areas as it is known today.“Nasu no orandani” is eaten during the harvest season of eggplants. Depending on the family that makes it, the eggplants are either boiled, deep-fried, or stir fried. This dish is made when there is plenty of eggplants to go around, in order to not waste them. Heta Murasaki Nasu is perfect for this dish because it does not become dissolved even when simmered for a long time. Oranda means Holland in Japanese and this dish is said to have gotten its name because it uses the same cooking methods that were used in Nagasaki, a region influenced by Dutch culture.
## Opportunities and Times of Eating Habits
Eggplants are in season from summer to mid-autumn. “Nasu no orandani” is perfect to eat on a hot day when one doesn’t have much of an appetite. It is often served cold. Another popular dish of the region using eggplants is “nasu somen” (=eggplants and white wheat noodles cooked in soup).
## How to Eat
Cut off the stems and calyxes of the eggplants and put small cuts into the eggplants. Cook the eggplants in boiling water. Use a different pan to make dashi soup with fresh water. Add soy sauce and sugar and simmer the eggplants in the soup. Once the flavors are absorbed into the eggplants, turn off the heat and add cayenne pepper and grated ginger. The skin of the eggplants is firm, but the flesh is soft. The combination of the two create a unique texture. There is another type of this dish called “tsuke oranda” which is made by cooking salted or pickled eggplants.
## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is often made at home. Some families like to add a small amount of sesame oil before serving.
## Ingredients
- Eggplants: 8
- red pepper: A little
- [A] Dashi (=Japanese soup stock): 1 1／2 cup
- [A] Light soy sauce: 2 1／2 to 3 tbsp.
- [A] Sake: 1 tbsp.
- [A] Sugar: 1 to 2／3 tbsp.
- [A] Salt: 1／3 tsp.
- Sesame oil: as needed
## Recipe
1. 1. Remove the stems and calyxes of the eggplants. Put cuts into the eggplants in the shape of a cross. Soak the eggplants in some water. Cook them in boiling water.
2. 2. Put the seasonings from list [A] in a pan. Once the soup is heated, add the eggplants and finely chopped cayenne pepper. Once the flavors are absorbed, turn off the heat and serve.
## Provider Information
provider : “Etsuko Aoki's New "Jiwamon" Kingdom - Cuisine of Kanazawa" (Author: Etsuko Aoki)
 |
# Tai no Karamushi ｜ Our Regional Cuisines
**Cuisine Name**: Tai no Karamushi
**Region**: Our Regional Cuisines
## Main Lore Areas
Around Kanazawa City
## Main Ingredients Used
Red seabream, okara (=soy pulp), carrots, “gobou” (=burdock)
## History, Origin, and Related Events
“Tai no karamushi” is a classic Kaga dish made with red seabream stuffed with okara, vegetables and other ingredients. This traditional dish is symbolic of samurai culture. Two red seabreams are stuffed and steamed and served on a platter with their stomachs facing each other.It is often served at weddings and other celebrations. It is said that the dish was born during the Edo period and influenced by Shippoku from Nagasaki, a type of cuisine with Chinese characteristics.Red seabream is a popular ingredient used for many recipes such as “kombujime” (curing raw fish with kelp), “ara daki” (=simmered dish using the entire head of the fish), and a salad using the skin of the fish.
## Opportunities and Times of Eating Habits
At a traditional Japanese wedding, the bride’s family would send a bottle of sake and a large red seabream to the groom’s family. The groom’s family makes “tai no karamushi” using these two ingredients. The dish is served as one of the main dishes of the wedding menu. It is a special dish which has been enjoyed in the region for many generations. The soft flesh of the fish is served to the wedding guests and the remainder of the fish with the bones was shared among servants and neighbors.Two red seabreams are placed on a large platter with their stomachs facing each other. This is called “nirami dai” or “tsurukame tai”. The reason why the red seabreams are cut in the back is because if their stomachs are cut open, people would be reminded of “harakiri” (=suicide by cutting one’s own belly) and this would be considered bad luck for a wedding. These small details are symbolic of samurai culture. The fish are stuffed with plenty of the okara mixture with hopes that the new couple will have many children together. Nowadays, this dish is eaten on special occasions and celebrations. In December when the Ebisu-ko festival is held to wish for a prosperous business year, “tai no karamushi” is prepared using the red seabreams used as an offering to the god, Ebisu.
## How to Eat
Red seabream is cut open in the back and stuffed with stir-fried okara (soy pulp), carrots, “gobou” (=burdock), lotus roots, shiitake mushrooms, ginkgo nuts and jelly ears. The dish is seasoned with “dashi” (=Japanese soup stock), soy sauce and sugar. Smaller seabream should be steamed with the stuffing for 40 to 50 minutes. For bigger seabream, steam for over an hour and a half. The steamed fish is served on a colorful Kutani-yaki platter for special occasions.
## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)“Tai no karamushi” is not an easy recipe to make and so most people do not make this at home anymore. The dish is often ordered at high end restaurants for celebrations and special occasions. Some restaurants have a waitress go around the table serving each customer the freshly made steamed red seabream.
## Ingredients
- Red seabream: 2
- Okara (=soy pulp): 2 cups
- Cooked bamboo shoots: 20g
- Gobou (=burdock): 1／2 piece
- Carrots: 20g
- Jelly ears: 6 pieces
- Ginkgo nuts: 8 pieces
- Hemp seeds: 1 tsp.
- [A] Dashi (=Japanese soup stock): 1 cup
- [A] Sugar: 6 tbsp.
- [A] Sake: 4 tbsp.
- [A] Soy sauce: 4 tbsp.
- [A] Salt: a little
## Recipe
1. 1. Julienne the cooked bamboo shoots, “gobou” (=burdock), carrots and jelly ears (after soaking them in water). Remove the shells from the ginkgo nuts and cook. Remove the thin skin of the ginkgo nuts after cooking.
2. 2. Remove the scales of the red seabream. Cut the fish open from the back of the dorsal fin and remove the entrails. Wash the fish and then soak for about an hour in some salt water with a salt level similar to seawater.
3. 3. Stir fry the ingredients from step 1. Add the seasonings in [A] and the okara. Cook without burning the ingredients. Turn off the heat and add the hemp seeds.
4. 4. Put the mixture from step 3 inside the red seabream. Steam the fish for 40 to 50 minutes. The cooking time will differ depending on the size of the fish.
## Provider Information
provider : “Kanazawa, Kaga, Noto: Home Cooking of the Four Seasons” (Author: Etsuko Aoki)
 |
# Megisu no Dango Jiru ｜ Our Regional Cuisines
**Cuisine Name**: Megisu no Dango Jiru
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Ishikawa Prefecture
## Main Ingredients Used
“Megisu” (deep-sea smelt), egg and green onion
## History, Origin, and Related Events
“Megisu” (deep-sea smelt) is a slender fish about 20 cm long that live along the Pacific coast and the Sea of Japan. It is similar in appearance to “kisu” (=Japanese whiting) and another name for megisu is “nigisu”. The name megisu is said to come from the local dialect of Ishikawa meaning big, gaping eyes.The number of megisu caught in Japan is the highest in Ishikawa prefecture and about ten percent of the total is caught in Kanazawa city. The fish is not expensive, and so people use this fish for daily meals. It has a simple taste and is popular among people of all generations. It can be simmered, deep-fried, or dried. It is served as part of local school lunch menus.Megisu should be eaten when fresh so most of the fish caught are eaten locally. Sashimi and sushi using megisu can most often only be eaten in Ishikawa to maintain the freshness.“Megisu no dango jiru” is a way to prepare large amounts of megisu without letting it go to waste. In Ishikawa prefecture, dango jiru is prepared with other types of fish as well, such as sardines and flying fish.
## Opportunities and Times of Eating Habits
Megisu are caught during the months between September to June, using bottom trawl nets. The fish caught during the winter is particularly delicious because of their higher fat content. Bottom trawl fishing is prohibited during the months of July and August but megisu can be enjoyed all year round due to preservation techniques. It is available for purchase at supermarkets and fish markets.
## How to Eat
Take out the bones and mince the megisu flesh. Then mash in a mortar with a pestle. Add miso, eggs, and green onions to the megisu and create fish balls. Simmer in “dashi” (=Japanese soup stock) soup. The fish balls are simple in taste and goes well with the dashi soup. They can also be cooked in miso soup or “sumashijiru” (=clear soup).Another way to prepare megisu is to cook it in some salt water and then eat it with some grated ginger on top.
## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Minced megisu is available for purchase at local supermarkets and fish markets and “Megisu no dango jiru” is made often at home. The prefecture is making efforts to raise the recognition of “megisu” (deep-sea smelt) throughout the region. In 2019, a group of local chefs got together to produce recipes using megisu in various styles such as Japanese, Western and Chinese. They formed a limited time group named “Fifteen Megisu Chefs”.
## Ingredients
- Minced “megisu” (deep-sea smelt): 200g
- Gobou (=burdock): 40g
- [A] Egg: 1
- [A] Sake: 2 tsp.
- [A] Miso: 1／2 tbsp.
- [A] Katakuriko (=potato starch): 1 tbsp.
- Kombu dashi (=Japanese soup stock made with kelp): 4 cups
- Salt: 1／2 tsp.
- Soy sauce: 1 tsp.
## Recipe
1. 1. Cut the “gobou” (=burdock) into thin strips and then soak them in water.
2. 2. Put minced “megisu” (deep-sea smelt) in a mortar and mash with a pestle. Add the ingredients from [A] and mash some more.
3. 3. Put kombu dashi and strips of burdock in a pan and simmer. When the soup begins to boil, make fish balls using the mixture from step 2 by scooping it with a spoon and add to the soup. When the fish balls start to rise to the top, lower the heat and simmer some more. Season the soup with salt and soy sauce and then turn off the heat.
## Provider Information
provider : Ishikawa Prefecture Food Lifestyle Improvement Promotion Council
 |
# Mako no Nitsuke (Stewed Cod Roe) ｜ Our Regional Cuisines
**Cuisine Name**: Mako no Nitsuke (Stewed Cod Roe)
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Ishikawa Prefecture
## Main Ingredients Used
Cod roe
## History, Origin, and Related Events
In Ishikawa Prefecture, when people mention "Tara" (Cod), it generally refers to Madara (Pacific cod) rather than Skesodara (Alaska pollock). As the temperature drops and spawning season arrives, Cod caught during this period is considered particularly delicious. Locals often say there's "no wasted part" of the fish, and various parts, from the head to the internal organs, are used in cooking. It can be served as sashimi with kombu(=kelp), and white cod roe is pickled in vinegar. Dried stick cod (Bou-dara) is also consumed as a traditional New Year's dish.In the active fishing region of Noto, cod fishing peaks from December to February. The taste of Noto cod has been renowned for a long time, and even in folk songs, it is praised as "Noto cod is the best." The city of Nanao in Noto holds the "Gottso Matsuri (Tara Festival)" to celebrate this local delicacy.One of the representative cooking methods passed down in Noto is the "Nitsuke" style for cod roe. "Nitsuke" involves simmering the roe in a simple mixture of soy sauce and mirin. While the "tara no ko-tsuke," where finely shredded cod roe is sprinkled on sashimi, is also famous, the "Nitsuke" method is appreciated as a delicacy widely known across the region.The cod used for this dish, called madara, can grow over 1 meter in length and weigh more than 10 kg. The cod roe, covered in a black membrane, reaches sizes close to 30 cm. It has a striking appearance compared to the roe of skesodara.
## Opportunities and Times of Eating Habits
It is consumed around winter when the spawning season arrives. During this season, cod roe is sold in fish markets and supermarkets, and many households prepare dishes using it.In the coastal towns of the Noto region, the "Kishuusai" festival is held on February 11th, celebrating the old lunar New Year. Local restaurants and accommodations serve special dishes called "tara gozen" and "kishuu gozen" during this festival. "Tara gozen" is a full-course meal featuring various cod dishes, including the classic "tara no nitsuke" (simmered cod), and dishes made with cod roe.
## How to Eat
Cod roe, sliced into rounds, is simmered with soy sauce and mirin before being eaten. It has a well-seasoned taste, making it a great accompaniment for rice or a side dish with alcoholic beverages. When cut into small pieces, it tends to crumble and resembles a blooming flower, so it's advisable to simmer it in its larger form without cutting it before serving.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even now, it is commonly eaten at home in Noto. Additionally, processed products such as canned cod roe simmer are also available in supermarkets and other places.
## Ingredients
- Cod roe: 450g
- Dashi (=Japanese soup stock): 250cc
- Sake: 3 tbsp.
- Soy sauce: 3 tbsp.
- Sugar: 3 tbsp.
- Mirin(=sweet rice wine): 3 tbsp.
## Recipe
1. 1. Rinse the cod roe thoroughly and separate any attached sections.
2. 2. In a pot, combine dashi broth and seasoning, bring it to a boil.
3. 3. Gently add the cod roe, cover with aluminum foil, and simmer over medium to low heat for about 25 minutes.
## Provider Information
provider : Ishikawa Prefecture Food Lifestyle Improvement Promotion Council
 |
# Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe) ｜ Our Regional Cuisines
**Cuisine Name**: Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe)
**Region**: Our Regional Cuisines
## Main Lore Areas
Noto Area, Kanazawa City Area
## Main Ingredients Used
Cod, Cod roe
## History, Origin, and Related Events
Cod is an indispensable winter delicacy in Ishikawa Prefecture. In the region, the term "tara" often refers to Pacific cod (madara) more than Alaskan pollock (sketoudara).Nanao City, historically a thriving port town, is renowned for its winter yellowtail, but for locals, cod is a more familiar ingredient. Due to the intricate geography of Nanao Bay, cod, especially during the spawning season, has been abundantly caught. In the late 1940s, locals nostalgically recall an era when cod was so plentiful that they would say, "cod is popping up." This sentiment is supported by local folk songs dedicated to Nanao's cod, and every February, the "Gottsoo Matsuri" (Cod Festival) is held.Known for having "no wasted parts," cod is used in miso soup and simmered dishes, and its stomach and organs are used in salted fish roe. In dishes like "tarachiri" and "tara-jiru," not only the flesh but also the complete set of internal organs, known as the "seven tools," are utilized. In the past, it was common to see dried cod hanging from the eaves of houses as winter approached.Normally, due to its quick deterioration, cod is commonly prepared by cooking. However, in the Noto region, where fresh cod is readily available, it can also be enjoyed as sashimi. Moreover, "tarako" (cod roe) coated sashimi, known as "tara no ko-tsuke," is widely known both within and outside the region and has become a classic local dish in Kanazawa City.
## Opportunities and Times of Eating Habits
In the coastal towns of the Noto region, the "Kishuusai," a boat-launching festival for a bountiful and safe harvest, is held on February 11th, the lunar New Year. Fishing boats are adorned with large fishing flags, and sacred sakaki branches and sake are offered. For this special day, feasts known as "tara gozen" and "kishuu gozen" are prepared. These feasts include a full course of dishes such as "tara no nituke" (simmered cod), "shiromi no sunomono" (vinegared cod milt), "tarako no shoyuzuke" (cod roe marinated in soy sauce), and "tara no ko-tsuke" (cod sashimi coated with cod roe). It is a tradition for fishing boat captains to invite their crew to their homes and treat them to this elaborate meal.
## How to Eat
It is coated with lightly flavored tarako (cod roe) simmered in sake and salt and is eaten with "iri-zake" (sake with umeboshi). It can also be enjoyed with a mixture of bonito dashi and soy sauce called "Tosa soy sauce." In comparison to sketodara, the roe of madara (Pacific cod) can be much larger, more than twice the size. It is covered with a black skin, giving it a striking appearance, but it has a mild and chewy texture.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)During the Kishuusai season, you can find madara roe at local supermarkets and fishmongers. Local restaurants and accommodations also offer the opportunity to enjoy cod-related dishes during this festival.
## Ingredients
- Cod (sashimi-grade upper body): 100g
- Cod roe (milt): 25g
- Daikon radish: As needed
- Large perilla leaves: As needed
- Carrot: As needed
- Wasabi: As needed
- [Iri-sake (flavored sake) sauce] Soy sauce: 1／2 cup
- [Iri-sake (flavored sake) sauce] Sake: 1／4 cup
- [Iri-sake (flavored sake) sauce] Umeboshi (pickled plum):
## Recipe
1. 1. Salt the cod (upper body) lightly and let it sit for 1-2 hours, then slice thinly.
2. 2. Boil the cod roe, remove the skin, wrap in a cloth, squeeze out the water while hot, and let it cool. Flake the flesh and coat it over the sliced cod.
3. 3. In a pot, combine umeboshi, sake, and soy sauce for the iri-sake sauce. Simmer, then cool.
4. 4. Arrange daikon radish strips, large perilla leaves, wasabi, and carrot as accompaniments. Serve the cod slices with the iri-sake sauce.
## Provider Information
provider : “Etsuko Aoki's New "Jiwamon" Kingdom - Cuisine of Kanazawa" (Author: Etsuko Aoki)
 |
# Itoko-jiru ｜ Our Regional Cuisines
**Cuisine Name**: Itoko-jiru
**Region**: Our Regional Cuisines
## Main Lore Areas
The whole prefecture
## Main Ingredients Used
Adzuki beans, Tofu, Root vegetables, etc.
## History, Origin, and Related Events
"Hoonko" is one of the traditional autumn events in Ishikawa Prefecture. It is a traditional event held on November 28th, which is the death anniversary of Shinran, founder of the Jodo Shinshu sect. The meal eaten after sermons in temples and affiliated households is called "Otoki (Toki)," and it is served to the guests who are gathered for the "Hoonko.""Itoko-jiru" is an essential part of the Hoonko meal. It is a soup made by slowly simmering various vegetables, with adzuki beans and tofu as the main elements, then flavoring it like miso soup. Adzuki beans were a favorite food of Shinran Shonin. It is said that those who participate in the ceremony are repaying their kindness to Shinran Shonin while eating "Itoko-jiru."There are many theories about the origin of the unique name "Itoko-jiru." One theory is that Itoko-jiru came from the "Otoko-jiru" eaten on "Otoko Hajime," the beginning of New Year preparations on December 8th of Japan's lunisolar calendar, or that the ingredients such as adzuki beans and tofu are related as "itoko" (cousins). Depending on the region, root vegetables such as daikon radish, burdock, and potatoes might also be considered as "itoko," and the interpretations vary by person and by region. Hoonko cuisine also includes a similar "Itoko-ni." This is made by slowly simmering adzuki beans with root vegetables. There is also a "Nanukadaki Gobo" made by simmering burdock for seven days. Yamaguchi and Yamagata Prefectures also have an "Itoko-ni," but they have little in common in terms of the cooking method, ingredients, and style.
## Opportunities and Times of Eating Habits
It is one of the essential dishes for the Hoonko Otoki. Jodo Shinshu is so influential in Kanazawa that it is called the "Shinshu Kingdom," and the Hoonko remains a deeply rooted tradition to this day. In addition to "Itoko-jiru," "Itoko-ni" made by simmered adzuki beans and root vegetables and "Nanukadaki Gobo" made by simmering burdock for seven days are also eaten for Hoonko.
## How to Eat
Boil adzuki beans until soft, then add to dashi broth and heat. Once boiling, add tofu and season with miso before eating. It is a vegetarian dish, so the dashi broth is made with ingredients such as kelp and shiitake mushrooms.
## Efforts for Preservation and Succession
It is a festival food, so it is not often served as a typical household meal. The Hoonko custom itself is still practiced today, and "Itoko-jiru" is eaten on such occasions.
## Ingredients
- Adzuki beans: 50g
- Firm tofu: 80g
- Daikon radish: 80g
- Pumpkin: 60g
- Kelp dashi broth: 2 cups
- Boiled adzuki bean broth: 2 cups
- Miso: 1 1／3 tbsp.
## Recipe
1. 1. Add adzuki beans and plenty of water to a pot and bring to a boil. When it comes to a boil, simmer for about 15 minutes, then discard the water. Add fresh water and bring to a boil again. When the water level gets low, add more water, and continue to simmer while removing the scum until the beans become soft.
2. 2. Use a colander to separate the adzuki beans from the boiled adzuki bean broth.
3. 3. Cut the tofu and daikon radish into 1cm cubes. Remove the seeds and pulp from the pumpkin, partially scrape away the skin, and cut into small bite-size pieces.
4. 4. Add the dashi broth and boiled adzuki bean broth to a pot and heat. Add the daikon radish and simmer. Once the daikon radish is cooked, add the pumpkin and simmer until soft.
5. 5. Add the adzuki beans from step 2 and the tofu, then season with miso. Once it comes up to a boil, remove from heat.
## Provider Information
provider : Ishikawa Dietary Improvement Promotion Council
 |
# Bekanabe ｜ Our Regional Cuisines
**Cuisine Name**: Bekanabe
**Region**: Our Regional Cuisines
## Main Lore Areas
The coastal area
## Main Ingredients Used
Rice bran sardines, Chinese cabbage, Radish, Mushrooms, Sake lees, etc.
## History, Origin, and Related Events
Ishikawa Prefecture has moderately low winter temperatures, although there is some snowfall, and summers are hot and humid. Fermented food culture took root by taking advantage of its unique climate. For example, “ishiru” is considered one of Japan's three major fish sauces. The main ingredient is the innards of the common squid, but the ingredients used vary depending on the region, such as Japanese sardines, round herring, mackerel, and horse mackerel. In addition, “narezushi,” which is said to be the origin of sushi, and “kaburazushi,” a representative of Kaga cuisine, are local dishes that make use of fermentation.Rice bran sardines, which are sardines pickled in rice bran, are also a traditional fermented dish in Ishikawa Prefecture. It is said that it became popular as a way to preserve large quantities of sardines at a time when there was no refrigeration technology. A long time ago, it was an indispensable preserved food in mountain villages during winter when food was scarce.It can be grilled with the rice bran still on, or it can be eaten as sashimi after washing the rice bran off with water. Since it has a high salt content, it goes well with rice as well as with alcohol.In the Noto region, “bekanabe,” a dish made with rice bran sardines, has been popular for a long time. It is a hotpot dish made with rice bran sardines, salted Chinese cabbage, mushrooms, etc. boiled in lees. As sardines are an economically popular fish, it is said that common people often had conversations such as “Shall we have it today too?” and “Shall we eat it tomorrow too?” This is said to be the origin of the “beka” in its name. In Chubu Noto, it is also called “kabushi” and “dobozuke.”Rice bran sardine kaiyaki, which uses scallops instead of a bowl, is a popular hotpot dish for one person. Although not in the Noto region, in Hakusan City in the southern part of the prefecture, “iji-iji nabe,” a dish made by simmering rice bran sardines and pickles, is eaten.
## Opportunities and Times of Eating Habits
Rice bran sardines are available all year round and are easy to procure even for ordinary households. In the past, “bekanabe” was eaten in winter as a hotpot dish in every household, but nowadays it is not eaten very often. In some regions, it is eaten steamed, and because it contains a lot of salt, some families eat it when they have a poor appetite in summer.
## How to Eat
Cut daikon radish and carrots into bite-sized pieces and simmer them in dashi stock containing rice bran sardines and sake lees. Once the ingredients are cooked, loosen the rice bran sardines with chopsticks and remove the bones before eating. Depending on the family, green vegetables or chili peppers may be added. By boiling it, you can enjoy the unique scent of rice bran and sake lees. “Bekanabe” is made by placing rice bran sardines on top of vegetables and steam-grilling them. The trick to cooking this dish is to cook the rice bran sardines first so that the rice bran and sardines become fragrant and sweet, without having a fishy smell. The vegetables will release water, but you should keep an eye on the heat so they do not burn.
## Efforts for Preservation and Succession
Because rice bran sardines are available all year round, “bekanabe” is still made at home. Rice bran sardines are also served at restaurants, and due to their high salt content, apparently, some restaurants use them instead of anchovies.
## Ingredients
- Radish: 500g
- Rice bran sardines: 1
- Sake lees: 50g
- Dashi stock: 1 cup
## Recipe
1. 1. Tear up the sake lees by hand and add to the dashi stock to soften them.
2. 2. Peel the radish and cut it into strips.
3. 3. Put 1 and 2 into a pot, add the rice bran sardine, and heat over medium heat. When it starts to simmer, stir while loosening the rice bran sardine with chopsticks, then simmer over low heat until the liquid completely evaporates.
## Provider Information
provider : “Kanazawa, Kaga, and Noto: Four Seasons Hometown Cuisine” (Author: Etsuko Aoki)
 |
# Isaza no Tamagotoji (Simmered Isaza With Egg) ｜ Our Regional Cuisines
**Cuisine Name**: Isaza no Tamagotoji (Simmered Isaza With Egg)
**Region**: Our Regional Cuisines
## Main Lore Areas
Around Anamizu Town
## Main Ingredients Used
Isaza (Ice goby), Egg
## History, Origin, and Related Events
Anamizu Town is situated in the heart of the Noto Peninsula. The town is famous for the "Isaza" delicacy, which is a kind of ice goby fish. Locally, it is also known as "suberi" in the Kaga region. The fish has a clear body and is quite small, measuring only between 5 cm to 6 cm in length, and belongs to the goby family.The isaza fishing season begins in spring, which is considered the season of the fish. This is because the isaza swim up from the sea to spawn and gather in large numbers in the rivers of Anamizu Town. The traditional fishing method used in the area is called "Hocho," which involves using a four-handed net. This fishing method is still a springtime tradition, and many isaza are caught using this method.The best time to catch isaza is around mid-March. During this time, the fish are eaten live and whole. From April to May, the meat of the isaza grows a little larger, making it perfect for a variety of dishes. It can be used in soups, deep-fried, steamed in a bowl, and more. One of the standard dishes made with isaza is "simmered isaza with egg."In May, the same white croaker fish is caught in the Kaga and Mikawa regions, where it is called "suberu" and consumed.
## Opportunities and Times of Eating Habits
The fish is usually distributed starting from March, which marks the beginning of the isaza fishing season. It is commonly consumed as odorigui (eating while the fish is still alive) during the month of March, and as osuimono (soup) or simmered dishes with egg, kakiage (mixed seafood and vegetable tempura), and other ingredients in the following months. Due to the decrease in catch and relatively high prices, the fish is not commonly served at home anymore, but can still be found in restaurants and tourist facilities catering to visitors. However, in the Anamizu area, it is still frequently enjoyed at home.
## How to Eat
Isaza is a type of fish that has a light flavor. It is usually prepared in simple ways such as simmering it with egg, steaming it in a bowl, or adding it to a clear soup. It is important to cook the fish while it is still alive. The best way to eat isaza is by putting it in nihaizu or sanbaizu vinegar and dropping in a quail's egg before swallowing. In the past, when isaza was abundant, it was considered a delicacy and was often prepared as tsukudani, which involves simmering small seafood in soy sauce.
## Efforts for Preservation and Succession
Although the catch of isaza has been declining in recent years due to water pollution and other factors, it is still a traditional food in Anamizu Town, representing the local culture. An annual festival called "Isaza Matsuri" is held in the town during spring, where some restaurants offer a full course of isaza dishes, including odorigui, sashimi, and fried fish. “Isaza simmered with egg” is one of the most popular dishes served during the festival. Despite the decline in catch, the festival continues to celebrate the cultural significance of isaza in the local cuisine.
## Ingredients
- Isaza: 200g
- Eggs: 4
- Sake: 4 tbsp.
- Mirin (Sweet cooking rice wine): 2 tbsp.
- Light soy sauce: 1 tbsp.
- Spinach: 50g
## Recipe
1. 1. Combine the seasonings and heat them up. Once it starts to simmer, add the isaza.
2. 2. Boil the spinach and squeeze out the water. Cut it into 2-3cm lengths.
3. 3. Lower the heat and pour in the beaten eggs slowly, a little at a time.
## Provider Information
provider : SHUN GATE, a Japanese food culture information website
 |
# Kaga Futo Kyuri no Ankake ｜ Our Regional Cuisines
**Cuisine Name**: Kaga Futo Kyuri no Ankake
**Region**: Our Regional Cuisines
## Main Lore Areas
Around Kanazawa City
## Main Ingredients Used
Kaga giant cucumber, minced meat, potato starch, etc.
## History, Origin, and Related Events
In Kanazawa City, which once upon a time prospered as a castle town, specialty vegetables have been passed down since the feudal era. In order to hand down these locally-rooted vegetables to future generations, Kanazawa City has established a certification system for “Kaga vegetables” and is working to popularize and promote them.Kaga vegetables are defined as those which were cultivated before 1945 and are still being cultivated today in Kanazawa City. As of now 15 items are certified, including: Sweet potato, Kaga lotus root, Kaga pickled soybean, purple calyx eggplant, Gensuke daikon radish, and Kanazawa ippon green onion. Among the certified items, especially high-quality (outstanding) vegetables are distributed with a brand seal affixed.Kaga giant cucumber, one of the Kaga vegetables, is mainly produced in Uchigi Town and Kahoku within Kanazawa City. As the name suggests, the fruit is nearly 20cm long and grows to a diameter of 5cm to 6cm. Large ones weigh between 500g and 600g, much heavier than ordinary cucumbers.These cucumbers first appeared in 1936, when a farmer in the Kuan Town area inherited the seeds of short-cut cucumbers from the Tohoku region and started cultivating them. At that time they were similar to gourds, and due to natural crossbreeding over many years the fruit diameter grew rounder and the color changed from yellow to green. It’s said that it took its current form around 1952. Today it has moved from open-field cultivation to greenhouse cultivation, and is shipped not only to the local area, but also to Tokyo and Kansai.Kaga giant cucumbers are used in vinegared dishes and soups, but “Kaga futo kyuri no ankake” is a popular summer staple dish.
## Opportunities and Times of Eating Habits
Kaga giant cucumbers are shipped from early April to mid-November.The dishes made with Kaga giant cucumber are diverse, and include vinegared dishes, salads, and pickles. The thick flesh of this cucumber lacks any bitter taste and becomes tender when cooked. As a result, “Kaga futo kyuri no ankake” is a dish loved not only by locals but also by the people of the region.During the hot and humid summer season when appetite tends to decrease, dishes made with Kaga futo cucumber are highly appreciated for their refreshing and light taste.
## How to Eat
Chop the peeled and seeded giant cucumber lengthwise into 2 to 4 equal-sized pieces, then cut into 2cm to 3cm bite-sized pieces, and boil. After parboiling, cook the ingredients with ground meat, shrimp, or other items over a flame. Once cooked, thicken the mixture with kudzu stach or potato starch to create an ankake (starchy sauce). You can also garnish it with ginger.It’s also delicious as a vinegared dish, and you can enjoy the chewy texture that’s not found in ordinary cucumbers.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Kaga giant cucumbers, which are shipped in relatively large quantities even for Kaga vegetables, are popular among locals as a summer delicacy. Kaga giant cucumbers are often served as side dishes for school lunches.
## Ingredients
- Kaga giant cucumber (or katauri, a thick cucumber): 1
- medium dried sardines: 3 to 5
- soy sauce: 2 tbsp
- Potato starch: as needed
## Recipe
1. 1. Peel the skin of the Kaga giant cucumber, remove the seeds inside, and cut it into slightly larger pieces. Slowly simmer the cucumber in a dashi broth made from the dried sardines.
2. 2. Season with soy sauce and add dissolved potato starch (or grated potatoes) to thicken the sauce.
## Provider Information
provider : Recipe provided by: Ishikawa Dietary Life Improvement Promotion Council
 |
# Sazaemeshi/Sazaebeshi ｜ Our Regional Cuisines
**Cuisine Name**: Sazaemeshi/Sazaebeshi
**Region**: Our Regional Cuisines
## Main Lore Areas
Noto region
## Main Ingredients Used
Turban shell, rice, malted rice, etc.
## History, Origin, and Related Events
About 50km north of Wajima Port in Wajima City. On Hegurajima, a remote island in the Sea of Japan, female abalone divers (ama divers) are engaged in free-dive fishing. These women divers wear black wetsuits and goggles to catch turban shells and abalone with their hands. It’s said that turban shell fishing by these female divers has a history of more than 400 years. Wajima City is trying to brand turban shells caught on Hegurajima and Nanatsushima as “Wajima ama-caught turban shells.” In 2018, “Wajima's ama fishing technique” was designated as an important intangible folk cultural asset of the country.“Wajima ama-caught turban shells” stand out for their large size and chewy texture. Since turban shells live on reefs and rocky areas, it’s difficult for sand to enter the shell. Since they’re carefully picked one by one, they’re less likely to get scratched.Turban shells are not only eaten as sashimi or grilled in their own shell, but also as “sazaemeshi” boiled rice and “sazaebeshi” pickled in rice malt.
## Opportunities and Times of Eating Habits
In July, turban shell fishing begins in the waters surrounding Hegurajima and Nanatsushima, and about 200 female ama divers in Wajima city work hard in search of the taste of summer. At this time of year, turban shell dishes such as “sazaemeshi” are on the dinner table.Turban shells pickled in salt in the summer and marinated in rice malt in late autumn, called “sazaebeshi,” is an indispensable New Year's dish in Wajima. Thinly-sliced “salt-pickled turban shell” is placed in a container, soaked in rice malt, sake, and mirin sweet rice wine, and sealed. After aging for about a month, red pepper and chopped yuzu peels are added before eating. Because it can be stored for about a year, it’s become established as a New Year's dish and as a gift item at the end of the year.Even today “salt-pickled turban shells” are still sold at markets, but not many households make “sazaebeshi.”
## How to Eat
“Sazaemeshi” is a turban shell that has been removed from its shell and gutted, then boiled together with rice and soup stock. The sea scent and crunchy texture of the turban shell whet your appetite.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Turban shell dishes are widely served at restaurants and lodging facilities in Wajima City. “Sazaemeshi” is also provided for school lunches at local elementary schools, and has established itself as a local flavor.Anamizu Town, which also engaged in turban shell fishing like Wajima City, holds the “Tubran Shell Festival” in the summer. During the festival, a full course of turban shell dishes such as “sazaemeshi,” “turban shell sashimi,” and “turban shell grilled in its own shell” is served at local affiliated restaurants.
## Ingredients
- This recipe is for sazaemeshi:
- rice: 2 cups
- shells: 4 turban
- Ginger: as needed
- [A] mirin sweet rice wine: 3 tbsp
- [A] sake: 1 tbsp
- [A] soy sauce: 1 tbsp
- [A] salt: 1／3 tsp
- [A] water: 1 cup
- dashi kelp: 5cm
- mitsuba parsley or green perilla: A small amount
## Recipe
1. 1. After washing the rice, soak it in an appropriate amount of water for at least 30 minutes.
2. 2. Remove the flesh of the turban shell and cut it into easy-to-eat pieces. Cut the ginger into strips. Lightly simmer with Seasoning A.
3. 3. After boiling, separate the broth and ingredients, and let the broth cool completely.
4. 4. Take the amount of water needed for the broth from Step 1, then add the broth and kelp to cook the rice. Once the rice is cooked, add the ingredients and let it steam. Serve in a dish and sprinkle finely chopped mitsuba parsley on top.
## Provider Information
provider : Recipe provided by: Ishikawa Dietary Life Improvement Promotion Council
 |
# Mitama ｜ Our Regional Cuisines
**Cuisine Name**: Mitama
**Region**: Our Regional Cuisines
## Main Lore Areas
The entire prefecture
## Main Ingredients Used
Black beans and glutinous rice
## History, Origin, and Related Events
Mitama refers to black soybean okowa made by steaming black beans (black soybeans) and glutinous rice. Depending on the region and people, it may be called “medama” because of its appearance. While usually written in hiragana, mitama is sometimes written as “御霊” in kanji. In the prefecture, it has long been a custom to give it as a gift at a Buddhist memorial service or roof-laying ceremony (jotoshiki).It is said that the custom of serving the black-and-white mitama as a celebratory dish spread because sekihan, with red beans, is said to be unsuitable as a roof-laying ceremony gift due to its red color that reminds people of fire. For the same reason, blue fish such as horse mackerel and mackerel are served instead of whole red sea bream. Black beans are said to represent good health and are sometimes served when recovering from childbirth.
## Opportunities and Times of Eating Habits
In the local area, it is eaten when laying the roof of new buildings, on auspicious occasions, and on mourning occasions. During a wake, mitama was offered in front of the altar and shared among the people who gathered. It is also eaten on the 15th day of Obon as an offering for ancestors. Black beans symbolize good health and are often used during auspicious occasions.Mitama is also served at the Okaeri Festival in the Mikawa district of Hakusan City, which is said to have had its original form since the Edo period. It is a traditional event held in May, where mikoshi and floats parade around the district. The area along the route of the return of the mikoshi is called the “Okaeri section,” and a feast is held inviting friends and acquaintances to the houses in the area. Mitama is eaten then.
## How to Eat
Mix black beans boiled in sugar or soy sauce with steamed glutinous rice and enjoy. It is characterized by the rustic flavor of black beans and the texture of glutinous rice.In some regions, the black beans are not seasoned, while in others, they are sweetened. In Kanazawa City, it is a well-established eating method to sprinkle soybean flour just before eating. When cooking, be sure to steam the glutinous rice, decorate it with boiled black beans, and sprinkle soybean flour on top. The rice and black beans are separated so that the color of the black beans does not transfer to the rice.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Nowadays, there are fewer opportunities to make it at home than in the past, but it can be purchased at supermarkets and direct sales stores. In addition, some families prepare mitama instead of sekihan at festivals, memorial services, roof-laying ceremonies, and funerals.
## Ingredients
- glutinous rice: 5 cups
- black beans: 1 cup
- salt: 1 teaspoon
- water (3-4 tablespoons of sugar if desired): 3-3.5 cups
## Recipe
1. 1. Soak the black beans in the appropriate amount of water and salt overnight.
2. 2. Drain the plump and rehydrated beans and steam them in a steamer until soft (about 1 hour).
3. 3. Soak the glutinous rice in water overnight, drain, and steam over high heat for 45-50 minutes while sprinkling water two to three times.
## Provider Information
provider : “Etsuko Aoki's New "Jiwamon" Kingdom - Cuisine of Kanazawa" (Author: Etsuko Aoki)
 |
# Mettajiru (Pork Miso Soup) ｜ Our Regional Cuisines
**Cuisine Name**: Mettajiru (Pork Miso Soup)
**Region**: Our Regional Cuisines
## Main Lore Areas
Throughout prefecture
## Main Ingredients Used
Sweet potato, daikon radish, carrots, burdock root, pork, etc.
## History, Origin, and Related Events
“Mettajiru” is a hearty pork miso soup with plenty of ingredients; mainly root vegetables like sweet potato, daikon, and carrots. What makes this soup different from a traditional Tonjiru or pork miso soup is that it uses sweet potatoes instead of regular potatoes. There are no strict rules governing which root vegetables are to be used however, so this dish is enjoyed by households all throughout the prefecture.The unique name is said to come from phrases such as “Yatara Mettara Gu Wo Ireru (Randomly add ingredients)” and “Yatara Mettara Gu Wo Kiru (Randomly cut the ingredients)”. The reason for adding so many ingredients was said to be started by farmers who wanted a way to use up the large quantity of vegetables that had been harvested. In his representative work “Kabi”, announced in 1894 by Shusei Tokuda; a renowned literary of the prefecture, there is a scene depicting the main character and their friends preparing and eating Mettajiru. The sweet potatoes which are also used in Mettarjiru are recognized to be a part of the “Kaga Yasai” brand vegetables promoted by the city of Kanazawa. There is a long history of cultivating sweet potato in the city of Kanazawa, as it is said the seed potato and method of cultivation was introduced from Satsuma near the end of the Genroku period. By 1877, the area had become a full-fledged production center of the product and by 1938, over 100 tons of early dug sweet potatoes had been shipped to cities like Kyoto, Hikone, Osaka, Tsuruga, and Kobe. In 1977, following the introduction of curing storage (a method of mass storage under conditions of high heat and humidity), the sweet potato had become one of the main vegetables of the sand dune regions of northern Kanazawa.
## Opportunities and Times of Eating Habits
In-season vegetables are used, and it is eaten year-round. Being easy to cook, it is seen on the dining tables of many households. The flavor can vary from miso to soy sauce base depending on the household.
## How to Eat
Pork and vegetables are simmered in dashi soup, and miso is whisked in once the vegetables are soft before being eaten. Many different textures and flavors can be enjoyed by changing the way the various vegetables are cut, for example, quarter round for the daikon and carrot, and diagonal for the burdock root. Konjac and taro may be included as well.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The dish is eaten in households and during school lunches to this day, helping to preserve its local flavor. Cooking in a large pot enables large servings to be made, so this dish is served to hundreds of people during big events like bazaars and festivals.
## Ingredients
- Pork: 80 g
- Daikon Radish: 50 g
- Carrots: 30 g
- Burdock Root: One quarter cut
- Konjac: One quarter cut
- Taro: 2
- Shitake Mushroom: 2 Pieces
- Green Onion: One quarter cut
- Dashi Soup: 4 Cups
- Miso: 35 g
## Recipe
1. 1. Cut pork into bite sized pieces.
2. 2. Cut the daikon, carrots and shitake into quarter rounds. Cut the taros into either half or quarter rounds. Cut the burdock roots diagonally and soak in water.
3. 3. Rub the konjac with salt and boil in hot water. Cut into bite sized pieces.
4. 4. Let the dashi come to a boil in a pot and put the ingredients from 1-3 in. Skim the foam from the top of the soup and let simmer until the vegetables are soft.
5. 5. Whisk miso into 4 and adjust the taste as necessary. Add in diagonally cut green onion and serve in a bowl.
## Provider Information
provider : Recipe provided by; Etsuko Aoki’s New Jiwamon Kingdom: Kanazawa Cuisine (Author: Etsuko Aoki)
 |
# Suizen ｜ Our Regional Cuisines
**Cuisine Name**: Suizen
**Region**: Our Regional Cuisines
## Main Lore Areas
Around Wajima City
## Main Ingredients Used
Tengusa, black sesame, brown sugar, etc.
## History, Origin, and Related Events
"Suizen " is one of the local dishes of Wajima that has been passed down the ages since ancient times. Tengusa is boiled, rice flour is added, and the mixture is left to harden. It has its roots in shojin ryori and is eaten in place of sashimi.It is a dish served at memorial services and funerals, and it was common for each family to make it before a funeral a long time ago. People from the neighborhood also gathered to help make it. Sesame saus is indispensable for suizen. This is a mixture of ground black sesame, brown sugar, and soy sauce. It was the man's job to ground the sesame for this sesame sauce. Due to this background, each household’s individuality appears in the firmness and taste of their "suizen"."Suizen" is beautifully and tastefully served and decorated on Wajima lacquerware with Kikusui, kinchaku, and flower wreaths. The pure white "suizen" with a sense of transparency looks great against the vermilion lacquerware. In addition to its beautiful appearance, it is characterized by a slightly different texture than agar and the flavor of the sesame sauce. You can also enjoy the unique flavor of tengusa.
## Opportunities and Times of Eating Habits
It is served at memorial services and funerals. It used to be made in every household, but now it is rarely made. The number of retailers and manufacturers who deal with it is decreasing as well. Because it is soft and cannot be stored for a long time, it is not suitable as a tourist souvenir and is often consumed within the region.
## How to Eat
Soak tengusa in water, add a small amount of vinegar, and boil to dissolve. After straining it with a cloth bag, add finely ground rice flour and pour it into a mold to harden it. When eating, use a stick to elongate it. Dip it in sesame sauce before eating. Because this sesame sauce contains brown sugar, it has a sweet and salty flavor. Due to this flavor, there are rare cases where it is eaten like a dessert.At memorial services and funerals, it is often served and decorated on Wajima lacquerware. Its protrusions give it its long strip-like shape and it is arranged in a flower pattern.Since the amount of water varies depending on where the tengusa was harvested, it is necessary to adjust the hardness while boiling and dissolving.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The custom of making it at home is pretty much gone. Nowadays, the number of manufacturers who make suizen is decreasing as well, but it is sold at some supermarkets in Wajima City and is also served at restaurants that serve shojin ryori and at funerals.
## Ingredients
- tengusa: An appropriate amount
- vinegar: An appropriate amount
- rice: An appropriate amount
- black sesame: 3 tablespoons
- brown sugar: 2 tablespoons
- miso: 1 1／2 tablespoons
- soy sauce: 2／3 tablespoons
- kombu broth: 2 1／2 tablespoons
- seasonal fruits (mandarin oranges, etc.): An appropriate amount
- parsley: An appropriate amount
## Recipe
1. 1. Add a small amount of vinegar to enough water to cover the tengusa and boil to dissolve.
2. 2. When 1 becomes mushy, add water little by little, and when the shape of the tengusa is completely dissolved, strain it with a cloth bag.
3. 3. After soaking the rice in water overnight, grind it with a millstone and let it settle.
4. 4. Add 3 to 2 and pour it into a mold. When it hardens, cut it into pieces as appropriate and rinse with water.
5. 5. Cut 4 into thin slices of 4 to 5 mm, arrange on a plate in the desired shape, and garnish with seasonal fruits and parsley.
## Provider Information
provider : Recipe provider name: “Kanazawa, Kaga, Noto: Hometown cuisine of the four seasons” (Author: Etsuko Aoki)
 |
# Takenoko konbu ｜ Our Regional Cuisines
**Cuisine Name**: Takenoko konbu
**Region**: Our Regional Cuisines
## Main Lore Areas
Kanazawa City and surrounding areas
## Main Ingredients Used
Bamboo shoots, kelp
## History, Origin, and Related Events
The mountains near the historical city of Kanazawa, which once flourished as a castle town, are now known as a production center of bamboo shoots.Kanazawa City has branded bamboo shoots from the Uchikawa, Nuka, and Kinjo districts as "Kaga vegetables" and is promoting them both within and outside the city. The moso bamboo, which is certified as a Kaga vegetable, is said to have been introduced from Edo (present-day Tokyo) during the Edo period (1603-1868). It is characterized by its unique sweetness and freshness. In 1927 and 1933, canning factories of bamboo shoots were constructed.One of the bamboo shoot dishes is "bamboo shoot kelp. This is a simple dish of bamboo shoots and kelp simmered in soup stock. From the Edo period to the Meiji period, Kitamae-bune, a group of merchant ships that traveled between Hokkaido and Osaka, used the Noto Peninsula in Ishikawa Prefecture as a port of call. Because of this relationship, Kanazawa City received a large influx of kelp from Hokkaido.Because of this, it is clear that "bamboo shoot kelp" is a dish that combines two traditional ingredients.
## Opportunities and Times of Eating Habits
Bamboo shoots in Kanazawa are shipped from late April to mid-May every year. There is a cycle called "Omote-nen" and "Ura-nen," the former meaning a good harvest year and the latter meaning a bad harvest year. These "front" and "back" years come in turns. Even so, the prefecture ships approximately 1,000 tons of bamboo shoots in the "front" year and 600 tons in the "back" year. Bamboo shoots from Kanazawa City are responsible for most of the prefecture's production, and there are many opportunities to procure them locally. Bamboo shoot kelp is a familiar home-style bamboo shoot dish.
## How to Eat
Boil bamboo shoots in advance, add water, cut kelp into pieces, and simmer them with light soy sauce or mirin before eating. When simmering, use kombu dipping sauce for a fuller, richer flavor. Freshly harvested bamboo shoots can also be eaten raw.
## Efforts for Preservation and Succession
It is still a local delicacy and is eaten in homes and restaurants. In the Uchikawa district of Kanazawa City, an annual "bamboo shoot festival" is held in spring. This festival aims to increase consumption of bamboo shoots and promote the local community, and has been held more than 30 times so far. At the community center, where the festival is held, bamboo shoots are served with rice, tempura, and simmered dishes, attracting crowds of people who come to enjoy the taste of spring.
## Ingredients
- Bamboo Shoot Kelp: 1 bag
- sake: 1／3 cup
- Light soy sauce: 5 tbsp.
- Mirin: 2 tbsp.
## Recipe
1. 1. Wash a bag of bamboo shoot kelp, soak in water and let it soak.
2. 2. Cut or tie the kelp from 1. Use the dipping liquid.
3. 3. Cut 1.5 kg of bamboo shoots into 1 cm thick half-moon slices.
4. 4. Put 2 and 3 in a pot, cover with a drop-lid, and heat over high heat. Add a cup of sake, reduce heat to low, simmer for 20 minutes, add light soy sauce and mirin, and cook until kombu is softened.
## Provider Information
provider : "Kanazawa, Kaga, Noto: Local Cuisine of the Four Seasons" by Etsuko Aoki
 |
# Namako no sunomono ｜ Our Regional Cuisines
**Cuisine Name**: Namako no sunomono
**Region**: Our Regional Cuisines
## Main Lore Areas
Around Nanao City
## Main Ingredients Used
Sea cucumbers, daikon radish
## History, Origin, and Related Events
Sea cucumbers have become a popular winter delicacy in the Noto Peninsula. The history of sea cucumbers in Noto is said to date back to the 8th century. A wooden plaque excavated from the Heijo Palace site (the Inner Palace of Heijo-kyo) states that six kilograms of sea cucumbers were transported from Noto to the capital. The Engishiki, a book compiled in the mid-Heian period and used to define the rituals of the Imperial Court, also contains a record of sea cucumbers from Noto.Nanao City, facing Nanao Bay, is known for its sea cucumbers. Surrounded by mountains, Nanao Bay has gentle waves that produce soft and tasty sea cucumbers. Sea cucumbers are caught using small bottom trawl nets, and in the late 1960s (late 1960s), the catch was over 1,000 tons. Today, the catch has dropped to the 300-ton level, but sea cucumbers from Nanao Bay account for most of the prefecture's total catch.The sea cucumbers are then processed by hand into kinko (dried sea cucumbers) and konokawa (salted intestines), which are distributed both domestically and internationally.Vinegared sea cucumbers" is a popular dish using sea cucumbers and is a popular snack with alcoholic beverages.Dried sea cucumber ovaries are prized as a luxury delicacy. Dried sea cucumbers exposed to the cold wind like a curtain in early spring is a local tradition.
## Opportunities and Times of Eating Habits
Sea cucumber fishing in the prefecture begins in November and continues until the following April. In Noto, sea cucumbers are landed. They are sorted into high-end products for raw consumption and for local consumption.Locals eat sea cucumbers in a variety of ways, with "vinegared sea cucumbers" being the most popular.
## How to Eat
After thoroughly washing the surface and removing the entrails, cut the sea cucumbers into thin slices and eat them mixed with grated radish and vinegar. The sea cucumber is characterized by its crunchy texture and strong scent of the sea.The sea cucumber should be cleaned quickly by removing the slime from the surface in the same manner as salted sea cucumbers, then cut a slit on the belly side and carefully wash the part where the entrails used to be.
## Efforts for Preservation and Succession
In order to make sea cucumbers, a local specialty, more accessible to children, elementary schools in Nanao City are invited to participate in a sea cucumber cooking class. The children made "Vinegared Sea Cucumbers".Nanao City is also involved in the "Noto Sea Cucumber Cooking Contest," the "National Sea Cucumber Conference," the "Sea Cucumber Memorial Service," and the "Sea Cucumber Willow Festival" to raise awareness of the local sea cucumbers.
## Ingredients
- sea cucumber: 100g
- daikon radish: 150g
- [A] Sugar: Less than 1 tsp.
- [A] Vinegar: Less than 1 tbsp.
- [A] Miso (soybean paste): Less than 1 tsp.
- [A] Green onion: 5cm
## Recipe
1. 1. Cut sea cucumber into two equal parts and remove entrails and cut off the hard part. Rinse off the sand with water. Cut into thin slices and drain in a colander.
2. 2. Grate daikon radish and drain well.
3. 3. Mix the sea cucumber from step 1 with the daikon radish from step 2.
4. 4. Combine seasonings in A, and dress 3 and finely chopped green onion.
## Provider Information
provider : Ishikawa Dietary Improvement Promotion Council
 |
# Sawara no kobujime ｜ Our Regional Cuisines
**Cuisine Name**: Sawara no kobujime
**Region**: Our Regional Cuisines
## Main Lore Areas
Kanazawa City and surrounding areas
## Main Ingredients Used
Spanish mackerel (swordfish tuna), kelp
## History, Origin, and Related Events
Sliced Spanish mackerel is seasoned with kombu (kelp). Spanish mackerel is known as "Spanish mackerel" used for Saikyo-yaki (grilled fish). However, in Ishikawa Prefecture, marlin tuna is called "Sawara" in the local dialect. Marlin and blue marlin are also lumped together under the name "Spanish mackerel," and this name is also used in supermarkets and restaurants. Spanish mackerel, on the other hand, is called "yanagisawara" or "sagoshi" in local dialect.Its light and refreshing flavor can be used in a variety of dishes, including sashimi, fried fish, meuniere, and simmered dishes. Among them, "kombu-jime" is a unique cooking method for Spanish mackerel. The dish is prepared by placing thinly sliced Spanish mackerel slices on kombu, wrapping them in kombu, and letting them rest for about half a day.It is said that "kombu-jime of Spanish mackerel" originated as a way to utilize kombu brought by the Kitamae-bune, a group of merchant ships that traveled between Hokkaido and Osaka. A similar traditional food has taken root in Toyama Prefecture, which was once a territory of the Kaga Domain, and is called "susu" instead of Spanish mackerel.On the other hand, kombu-jime, which is made from Spanish mackerel, is also available. This is often served as an event food.
## Opportunities and Times of Eating Habits
While there are kombu-jime made with cod, sea bream, and flatfish, Spanish mackerel is more reasonably priced and is eaten on a daily basis in homes. Also, depending on the type of swordfish, swordfish tuna is relatively easy to procure regardless of the season, and frozen fish is also available.Spanish mackerel, on the other hand, is treated as a good-luck fish because its name changes depending on its size. For this reason, konbu-jime of Spanish mackerel is often included in New Year's dishes.
## How to Eat
Spanish mackerel is sometimes removed from the kelp and eaten as sashimi, or cut on top of the kelp and eaten with the kelp. The kelp is used to preserve the flavor and add a unique sticky texture to the sashimi. Sashimi is usually served with wasabi soy sauce or sashimi soy sauce.Before cooking, the kelp should be wiped with sake or rice vinegar to bring out the flavor and reduce the fish's fishy smell.The remaining kelp can be used to make soup stock or simmer in sweet and spicy sauce.
## Efforts for Preservation and Succession
It is still sold at local supermarkets and fish stores.It is an indispensable New Year's dish, and is often discussed in New Year's cooking classes.
## Ingredients
- Spanish Mackerel: 1
- Salt: Appropriate amount
- Kombu (kelp): Appropriate amount
- sake: Appropriate amount
- Vinegar: Appropriate amount
## Recipe
1. 1. Cut Spanish mackerel into three pieces, remove the inside bone, peel off the skin, slice thinly and sprinkle a little salt.
2. 2. Wipe off any dirt from the kelp and wipe the surface with sake and vinegar. Line the kelp with the Spanish mackerel (1), roll it up, wrap it in "makisu" plastic wrap, fasten it with rubber bands, press it lightly, and leave it for a day.
## Provider Information
provider : "Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori" (Author: Ms. Etsuko Aoki)
 |
# Kishizu ｜ Our Regional Cuisines
**Cuisine Name**: Kishizu
**Region**: Our Regional Cuisines
## Main Lore Areas
Around Kaga City
## Main Ingredients Used
Kuzukiri, wakame seaweed, kikurage mushrooms, bamboo shoots, sudare-fu, yuba, white sesame, white miso, sake lees, sugar, etc.
## History, Origin, and Related Events
Daishoji-machi in Kaga City once prospered as the gateway to Daishoji Temple, one of the five Hakusan temples (Hakusan-ji's five branch temples). Kishizu" is a vegetarian dish served at Buddhist memorial services and on the occasion of Hoonko (a traditional event held around the anniversary of the death of Shinran Shonin, the founder of Jodo Shinshu).Kishizu" is a dish of delicacies from the mountains and the sea arranged in a brocade dish (the sauce is called "kishizu"). Kizuzu is a colorful arrangement of long, thin slices of kuzukiri, wakame seaweed, kikurage, bamboo shoots, sudare-fu, yuba (dried bean curd), and other delicacies. Like the traditional vegetarian dish "suizen" (pure white kuzu-kiri made of agar and rice flour) in Wajima City, it is eaten as a substitute for sashimi.Kuzukiri, divided into red and white pieces, is used especially for large-scale events, but is generally substituted with harusame (bean-starch vermicelli). In recent years, cucumbers and other vegetables have been used as chrysanthemum flowers to add a green tinge.The use of refreshing ingredients goes well with the savory sauce made from white sesame seeds and sakekasu (sake lees). In the old days, keshi nuts were used as seasoning, and it is said that the name "kishizu" came from "keshi vinegar.
## Opportunities and Times of Eating Habits
Kishizu used to be served as one of the vegetarian dishes at funerals and Buddhist memorial services. Recently, however, such events are mostly held at restaurants, so it is less common to cook it at home. Also, since the ingredients available in town and in mountainous areas differ, some ingredients are served as vinegared dishes or desserts.
## How to Eat
When served, kuzukiri (bean-starch vermicelli) is arranged in a colorful arrangement with wakame seaweed, cucumbers, and other seasonal delicacies. The dish is eaten after dipping it in sesame sauce, which is made by adding white miso, mirin, vinegar, soup stock, etc. to well-fried white sesame seeds. Instead of white miso, it is sometimes seasoned with amazake (sweet sake) or sake-kasu (sake lees).In some cases, the sesame paste is not dipped in the sesame sauce, but is instead dipped in the ingredients beforehand.
## Efforts for Preservation and Succession
Although there are fewer opportunities to eat it than in the past, it is still rooted in the local community as an event food. In order to preserve the local cuisine for future generations, Kaga City prepared recipes (with the cooperation of the Ishikawa Dietary Improvement Promotion Council) from 2008 to 2009. In the 54th Ishikawa School Lunch Cooking Competition held in 2015 (Heisei 27), "Kishizu Salad" made into a salad style was entered, and there is also an effort to carry on the local taste.
## Ingredients
- Carrot: 1／2
- sudare fu: 1 1／2 pieces
- udo: 1／2 stick
- konnyaku: 1 piece
- cucumber: 2
- Salted wakame seaweed (or tosakanori): 50g
- Kuzukiri (or vermicelli): 1 bag
- ［Sesame sauce] Sesame seeds (or white sesame): 5 tbsp.
- ［Sesame Sauce] White Miso: 50g
- ［Sesame Sauce] mirin: 1 tbsp.
- ［Sesame Sauce] Sake: 1 tbsp.
- ［Sesame Sauce] salt: 1／2 tsp.
- ［Sesame Sauce] sugar: 1 tbsp.
- ［Sesame Sauce] Dashi stock: 2 tbsp.
- ［Sesame Sauce] vinegar: a pinch
- ［Sesame Sauce] Keshi Nuts (Poppy Seeds):
## Recipe
1. 1. Cut vegetables into strips and soak in water.
2. 2. Remove salt from salted wakame seaweed, cut into pieces, quickly blanch in cold water, and drain.
3. 3. Cut konnyaku in half lengthwise, cut into 4 or 5 slits and scald with sake, light soy sauce, etc. without coloring, cool and cut like sashimi.
4. 4. Boil kudzu-kiri and drain.
5. 5. Drain off water from sudare-fu and cut into strips.
6. 6. Place a bowl of sauce in the center of a serving dish, and arrange the ingredients 1 to 5 in a colorful way.
7. 7. [How to make sesame sauce] If using white sesame seeds, roast them well and grind them until they become oily, then add white miso paste and grind up, add mirin and sake, add broth, a little vinegar and keshi nuts to taste. A little vinegar and keshi nuts are added to taste. Amazake (sweet sake) or sake kasu (sake lees) may be used instead of white miso.
## Provider Information
provider : "Kanazawa, Kaga, Noto: Home Cooking of the Four Seasons" by Etsuko Aoki
 |
# Jibuni ｜ Our Regional Cuisines
**Cuisine Name**: Jibuni
**Region**: Our Regional Cuisines
## Main Lore Areas
The whole prefecture
## Main Ingredients Used
Duck meat (or chicken), sudare-fu (wheat-gluten bread) , wasabi, japanese parsley, shiitake mushrooms, etc.
## History, Origin, and Related Events
“Jibuni” is a simmered dish that represents Ishikawa Prefecture. It is simmered with duck, sudare-fu (wheat-gluten bread) and seasonal vegetables. The duck is coated with flour, which makes it thickened. This samurai dish is believed to have been eaten since at least the Edo period (1603 - 1868). There are many theories as to its origin, such as that Takayama Ukon, a Christian feudal lord, learned it from a missionary and introduced it to the Kaga domain, that Okabe Jibuemon, who served as Toyotomi Hideyoshi's food service officer, introduced it from Korea, and that it was introduced by a wandering Russian. As to the origin of the name "Jibuni", there are various theories, including that it is derived from "Jibu” by Okabe Jibuemon and the onomatopoeic word "Jibu Jibu” for simmering. Funaki Dennai, known as "Knife Samurai", who worked in the kitchen of the Kaga domain, wrote down several dishes and their recipes in his book "Cuisine Chikara-so", including "Jibu Jibuni, Iridori (fried chicken), Yudori (hot water chicken), Noppei (vegetable soup) and Mugidori (wheat chicken)". The modern "Jibuni" is believed to be the recipe for Mugidori in the text passed down. It is said that the name of the dish was changed from Mugidori to "Jibuni" for some reason after a long period of time. When about 3,000 retainers were invited to the opening banquet of the Kanaya Goten, a villa of the Kaga domain lord, “Jibuni” with duck, Japanese parsley, sudare-fu and arrowhead were served to the lord.
## Opportunities and Times of Eating Habits
While it is believed to have originated as a samurai family dish, commoners are said to have made "jibu-ni" in the fall and winter months to catch migratory birds from the continent. As time went by, it came to be presented in a ryotei-style arrangement and tailoring and served as an offering to the public. It is said that jibuni began to be served in special thin, wide-mouthed, shallow-bottomed bowls.It is also eaten at home as a special dish for entertaining and special occasions. It is also served at ryotei (Japanese-style restaurants) and kappo (Japanese-style cooking restaurants) that serve local cuisine.
## How to Eat
Large pieces of duck meat are coated with flour and simmered with sudare-fu and various vegetables in soup stock and soy sauce. The flour seals in the flavor of the meat and thickens the broth, warming the body even in the coldest of winters. Depending on the season, seasonal seafood may be added.Wasabi (Japanese horseradish) is served on top of the duck meat as a condiment, which gives the dish a refreshing spiciness that blends well with the tender duck meat.Since duck is a luxury ingredient, duck or chicken may be substituted when making it at home.
## Efforts for Preservation and Succession
Jibu-ni" is well known locally as it has appeared in movies featuring the Kaga clan. It is still served at restaurants, bento boxes, and side dish stores.
## Ingredients
- Duck: 120g (12 slices)
- sudare fu: 1 piece
- Taro (as you like): 4 pieces
- fresh shiitake mushrooms: 4 pieces
- Spinach or Japanese parsley: 1／4 bunch
- Hana fu (optional): 4 slices
- A] Light soy sauce: 2 tbsp.
- A] dark soy sauce: 2 tbsp.
- A] mirin (sweet cooking sake): 2 tbsp.
- A] sake: 2 tbsp.
- A] Sugar: 1 tbsp.
- A] Dashi stock: 2 1／2 cups or more
- Flour: Appropriate amount
- Wasabi (Japanese horseradish): As needed
## Recipe
1. 1. Cut duck into thin strips, cut sudare-fu into pieces as desired, and boil them. Peel and blanch the taro, remove the stones from the fresh shiitake mushrooms, and cut them into decorative pieces. Boil greens, shape them with sudare and cut into 2 to 3 cm pieces.
2. 2. Put seasonings A in a saucepan and heat. When it starts to simmer, add sudare-fu, taro, fu and fresh shiitake mushrooms.
3. 3. Coat the duck meat with flour, add it to the second pot and simmer.
4. 4. Place 2 and 3 in a bowl and garnish with greens.
5. 5. Add flour and water to the broth from 3, pour over 4, and garnish with horseradish.
## Provider Information
provider : Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori (Author: Etsuko Aoki)
 |
# Nishin no Konbumaki(herring rolled in kelp) ｜ Our Regional Cuisines
**Cuisine Name**: Nishin no Konbumaki(herring rolled in kelp)
**Region**: Our Regional Cuisines
## Main Lore Areas
The whole prefecture
## Main Ingredients Used
Migaki nishin/mikaki nishin(dried herring), kelp, Kanpyo
## History, Origin, and Related Events
The Noto Peninsula, which juts out into the Sea of Japan, has long been a key point in maritime transport, and trade and cultural exchange with people outside the region have flourished. In particular, the "Kitamaebune" that were active during the Edo period (1603 - 1868) had a major impact on food culture. The Kitamaebune were a group of merchant ships that traveled between Hokkaido and Osaka via the Sea of Japan. Rice and marine products from Hokkaido and the Hokuriku regions were sold in Osaka, and on the voyage to Hokkaido, the ships were loaded with sundry goods and liquor from Osaka. The Noto area was a port of call for Kitamaebune, where all kinds of goods from all over Japan were brought in. Herring and kelp were especially plentiful in the supplies from Hokkaido. The kelp and herring brought by the Kitamaebune appear in the celebratory song "Nanao Madara no Wakiuta", sung in a traditional May event of the "Seihaku-sai" festival in Nanao City, Noto region. Kitamaebune's herring are brought in after being processed to be dried for preservation. In a large port town in Noto, there was a herring warehouse to store the herring. The traditional dish using the dried herring and kelp is "Nishin no Konbumaki” (herring rolled in kelp). It is made by wrapping kelp around a core of rehydrated herring and stewing it in a salty-sweet sauce.
## Opportunities and Times of Eating Habits
Nishin kombumaki" was eaten on special occasions such as New Year's Day and festive banquets.Since it can be stored relatively well, many households make a large quantity at the end of the year and keep it as a reserve food during the New Year's holiday.
## How to Eat
Soak kipper in rice water or bran for at least one day to soften, remove fins, scales and bones, and cut into two or three equal pieces. Cut a piece of kelp according to the width of the herring, wrap it tightly around the herring and tie it with a kanpyo. Simmer in soup stock and sugar for at least one hour, add soy sauce and mirin to finish, and simmer for about 10 minutes before serving.The kelp becomes soft by simmering for a long time, and the flavor of the herring is spread throughout the kelp. Each household has its own recipe, some with a strong sweetness, some with a touch of soy sauce, etc. The secret ingredient is a sweetened konbu (kelp). In some cases, "ishiru (fish sauce)" from Okunoto is added as a secret ingredient.
## Efforts for Preservation and Succession
It is still available at supermarkets and delicatessen stores. Although it is less commonly made, it is still an indispensable part of the New Year's osechi dish.
## Ingredients
- Simmered kelp: 30g
- Kampyo (dried gourd): 8 pcs.
- Herring: 3 slices
- stick tea: a little
- Kelp juice: 2 cups
- sake: 1／3 cup
- sugar: 4 tbps.
- Dark soy sauce: 3.5 tbps.
- Mirin (sweet cooking sake): 1／4 cup
- vinegar: 1 tbps.
## Recipe
1. 1. Boil the herring with a little bit of kombucha (stick tea) for 10 to 15 minutes, discard the broth, and cut the herring into pieces.
2. 2. Roll the herring tightly with kombu (kelp) about 3 or 4 times, and tie two loose rolls of kanpyo (dried gourd).
3. 3. Place the kombu juice, sake, and sugar in a pot, cover with a drop-lid, and simmer for 1 to 2 hours (depending on the kombu) until the kombu is softened, add vinegar and soy sauce, simmer over low heat for 10 minutes, turn off the heat, and leave to cool for about half a day.
4. 4. Warm 3, add more sugar to taste, simmer over very low heat with a drop-lid until softened, and add sugar and mirin to taste.
## Provider Information
provider : Ishikawa Dietary Improvement Promotion Council
 |
# Eggplant Somen ｜ Our Regional Cuisines
**Cuisine Name**: Eggplant Somen
**Region**: Our Regional Cuisines
## Main Lore Areas
Around Kanazawa
## Main Ingredients Used
Eggplant, somen
## History, Origin, and Related Events
Ishikawa Prefecture was once known as a production area of the somen (thin noodles). In Wajima City, Okunoto, which used to be a major production area, the production of somen was rooted in the Muromachi period (1336 - 1573) and has a longer history than the lacquerware “Wajimanuri”. In the Edo period (1603-1868), the reputation grew even more, and it was exported to various regions. The common people used it as a specialty gift, and the famous brands were even used as a gift to the shogun (general). However, by the beginning of the Showa period (1926-1989), it declined as an industry, and the specialty was replaced by Wajimanuri. The "Daimon Somen" made in Tonami City's Daimon district in Toyama Prefecture is said to have been handed down from Noto through medicine peddlers in the late Edo period. The vestiges of the production center of somen can be seen in the local dish, "Eggplant Somen", eaten in Kanazawa City. “Eggplant Somen" is a dish of simmered eggplant and somen. Since the somen are simmered softly, they are eaten more like nimono (simmered dishes) than noodle dishes.
## Opportunities and Times of Eating Habits
It is still made daily as a light side dish during hot weather or when one is suffering from summer fatigue and lacks an appetite. In the past, it was often prepared as a Bon Festival dish, but nowadays it is served at any time of the year because ingredients are available year-round.As a local dish of Kanazawa City, it is a combination of leftover somen noodles and eggplant, and is served as a stew or soup. Recently, it is also served at more restaurants.
## How to Eat
First, boil the sliced eggplant in soup stock. When the eggplant is cooked to a certain degree, add the pre-boiled somen noodles, let them simmer for a minute, and eat. It is usually seasoned with soy sauce, but some households choose to use miso. There is no fixed recipe, and each household has its own way of making it, such as boiling dried somen noodles. It can be eaten hot or cold. The texture of Soumen varies greatly depending on how well it is simmered. It takes some practice to cook somen noodles and eggplant well.It is also called "Eggplant Soumen Kabushi" because the taste of the eggplant and the Soumen that has been covered with the color of soy sauce (meaning "dyed" in the dialect) after simmering becomes blended with the taste of the eggplant, making it delicious.The use of heta-murasaki eggplant, a brand-name vegetable grown in Kanazawa City, adds a unique sweetness to the dish, making it even more delicious.
## Efforts for Preservation and Succession
It can be purchased at local supermarkets and delicatessens. It is still eaten daily as a home-cooked dish.
## Ingredients
- eggplant (Solanum melongena): 4 pieces
- somen noodles: 2 bunches
- soup stock: 1／2 cup
- light soy sauce: 2 1／2 to 1 3 tips.
- Mirin (sweet cooking sake): 2／3 to 1 tips.
- sake: 1 tips.
- A] Dashi broth: 1 cup or more
## Recipe
1. 1. なすはヘタを取り、皮目に切り込みを入れ、薄い塩水に浸けてアク抜きする。
2. 2. そうめんはかためにゆでて洗い、水切りしておく。
3. 3. だし汁を熱してやや濃い目の味で調味し、なすを煮る。なすが柔らかくなったら、Aのだし汁を適宜加えて味をととのえ、そうめんを加え、ひと煮立ちすれば火を止め味を馴染ませる。
## Provider Information
provider : Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori (Author: Etsuko Aoki)
 |
# Aimaze ｜ Our Regional Cuisines
**Cuisine Name**: Aimaze
**Region**: Our Regional Cuisines
## Main Lore Areas
Noto area
## Main Ingredients Used
Radish, carrot, burdock, shiitake mushroom, etc.
## History, Origin, and Related Events
The Noto Peninsula is surrounded by the sea on three sides. The sticky soil, represented by red soil, gives the vegetables grown a unique flavor. The vegetables produced by taking advantage of this climate are branded as "Noto vegetables". They are categorized as "traditional Noto vegetables" or "Noto specialty vegetables" based on the criteria such as: they must have been cultivated for at least 30 years, have an organization such as a subcommittee, and be widely distributed to the public. About 20 varieties of crops, including Noto daikon (Japanese radish), Noto pumpkin, mikohara kuai (arrowhead), and kinshiuri (spaghetti squash), have been certified. The Noto region is blessed with a rich environment for vegetable cultivation, which has given rise to a variety of local dishes using local vegetables. One of them is "Aimaze". “Aimaze” is a traditional dish eaten mainly in the Noto region. It is a simmered dish made mainly of root vegetables such as daikons and carrots. The vegetables used are seasonal and locally grown, so they vary in appearance and taste. A wide range of arrangements have been made and passed on to the present day. This dish varies depending on the region.
## Opportunities and Times of Eating Habits
It is an indispensable dish for New Year's Day and other special occasions. For such special occasions, root vegetables such as daikon (Japanese radish) and carrots are shredded into small pieces and left to cook.Nowadays, this dish is rarely made at home on a daily basis, but is often eaten on special occasions. It is often made in large quantities at one time during special events.
## How to Eat
Cut various vegetables into 3 cm strips and roast them in a pot. When the ingredients have wilted to a certain degree, add soy sauce and sugar before eating. If fried bean curd or other ingredients are added, the vegetables soak up the flavor of the vegetables and the broth, making the dish even more delicious. In some cases, Noto vegetables are used as ingredients.It is delicious hot, but can also be served cold. It is a dish that can be stored for a relatively long time, but nowadays it is usually eaten within two to three days due to changes in the storage environment, such as lighter seasoning and warmer temperatures than in the past.
## Efforts for Preservation and Succession
Since it is sometimes eaten at school lunches or in cooking classes, it is somewhat popular among a wide range of generations.
## Provider Information
provider : Ishikawa Dietary Improvement Promotion Council
 |
# Buri Daikon(yellowtail and Japanese radish) ｜ Our Regional Cuisines
**Cuisine Name**: Buri Daikon(yellowtail and Japanese radish)
**Region**: Our Regional Cuisines
## Main Lore Areas
The whole prefecture
## Main Ingredients Used
Yellowtail, Japanese radish
## History, Origin, and Related Events
When talking about the traditional foods of Ishikawa Prefecture, yellowtail is indispensable. In early winter, when the thunderous sound of "Buri Okoshi" (yellowtail roar) is heard, full-scale yellowtail fishing using set nets begins in the Uchiura district of Noto. Farmed yellowtail is now common, but wild yellowtail is said to be far superior in terms of fatty flavor and firmness. The yellowtail is especially fatty during the harsh winter season, and if eaten as sashimi, it is so fatty that it even keeps away soy sauce. It is a prized fish used in celebrations and gifts at the end of the year. It is also appreciated as a good luck food, as the name of the fish changes according to its size, such as "Kozokura", "Fukuragi" and "Gando", which looks like it is promoted. During the Edo period (1603 - 1868), freshly caught yellowtail was offered to the lord of the feudal domain before it was sold in the castle town. It was such a high-class foodstuff that there was a saying that "a piece of yellowtail is equal to a sack of rice", and was rarely consumed by the common people. You can enjoy a variety of yellowtail dishes in the prefecture, including the now-standard "Buri Daikon" (yellowtail and Japanese radish) and sashimi, as well as "Kabura Zushi" (yellowtail sandwiched between pickled turnip) and "Maki Buri" (fermented yellowtail).
## Opportunities and Times of Eating Habits
The season runs from November to the following February. During this season, yellowtail of all sizes line the local markets. Yellowtail is essential for year-end festivals and gifts, and there is still a custom of giving yellowtail as a gift from the bride's parents to the bride-to-be.Buri daikon" (yellowtail radish) is a typical yellowtail dish that is still made at home today.
## How to Eat
Remove the scales from the yellowtail by quickly boiling the yellowtail kama or fillet and washing it in iced water. Add sake, ginger, and sugar, season to taste, cover with a drop-lid, and simmer for a few minutes. When you serve the dish after it is finished simmering, you can add fresh flavor and color if you add shredded ginger to the top of the dish.The key to the finished dish is to transfer the yellowtail's flavor to the daikon radish. Cut the skin of the daikon into thick slices and cut into the body of the daikon to allow the flavor to soak in. It is a simple yet delicious local dish that allows you to directly enjoy the flavor of yellowtail.
## Efforts for Preservation and Succession
It is served at local restaurants and taverns, and has also taken root as a home-style dish.In 2006, the Ishikawa Fisheries Cooperative registered "natural Noto cold yellowtail" as a trademark. The Ishikawa Fisheries Cooperative registered "Natural Noto Kanburi" as a trademark in 2006 to promote its branding. Yellowtail caught and landed off the coast of Ishikawa Prefecture between November and the following February are eligible for the brand certification. In addition, the yellowtail must weigh at least 7 kg.
## Ingredients
- Yellowtail (head, kama, fillet): 8 pieces
- Salt water: Appropriate amount
- Daikon radish 3cm thick: 8 pieces
- Water: 3-4 cups
- 10 cm square kelp: 1 sheet
- a pinch of ginger: a pinch
- a pinch of red pepper: a pinch
- sugar: 1 tips.
- sake: 1／3 cup
- dark soy sauce: 1／4 to 1／3 cup
- Mirin (sweet sake): 1／4 cup
## Recipe
1. 1. Cut yellowtail head and other fish into equal pieces and soak in light salt water.
2. 2. Peel the radish thickly and cut a slit in the radish.
3. 3. Quickly soak the yellowtail in boiling water, remove from the water (marbling), and carefully wash off the scales.
4. 4. Put kombu, daikon, 3 and water in a pot over high heat, bring to a boil, remove scum, reduce heat, simmer for a while, add half of the ginger slices, sake and sugar, and simmer further.
5. 5. Add dark soy sauce and mirin, simmer slowly, drop in a little soy sauce, add the remaining ginger and finish to taste. (The seasonings should be added in two batches.) 6.6 When cooked, place in a serving bowl and garnish with ginger slices.
## Provider Information
provider : Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori (Author: Etsuko Aoki)
 |
# Gonza/Gonji Namasu ｜ Our Regional Cuisines
**Cuisine Name**: Gonza/Gonji Namasu
**Region**: Our Regional Cuisines
## Main Lore Areas
East Side Area of Fukui City
## Main Ingredients Used
Daikon Radish, Carrot, Uchimame (boiled and smashed soybeans), Soy Sauce
## History, Origin, and Related Events
Gonza is a simmered dish made with smashed soybeans and daikon radish. It received its name from someone named "Gonzaburou" who created it. The term "Gonza" may also come from the resemblance of the daikon to a pestle or "surikogi" in Japanese. It's also referred to as "Gonbe" due to the similarity of daikon to a grater ("gonbe" in Japanese), and is sometimes known as "Gonjinamasu." In some regions, it's called "babakoroshi," a unique name suggesting it's so delicious it could make grandmothers speechless. While the common ingredients are smashed soybeans and daikon, variations include the addition of taro, aburaage (fried tofu), carrots, shiitake mushrooms, and various seasonings like sugar and mirin. The dish has different names and recipes depending on the region and household.It's worth noting that "smashed soybeans" refer to soybeans soaked in water, softened, and then smashed with tools like a wooden mallet before being dried for preservation. This versatile ingredient is not only used in Gonza but also in other dishes like soybean soup, pickles, and stir-fries. In Fukui Prefecture, it remains a common household food. Originally, Gonza was traditionally prepared during the "Hounkou" (a major annual event in Jodo Shinshu Buddhism) gatherings, mainly attended by men. It was also created as a unique dish when people got tired of the usual daikon dishes. It is also served as refreshments when neighbors come to take a bath. (In olden Japan, communal baths were often used for people to gather and socialize.)
## Opportunities and Times of Eating Habits
Gonza is prepared not only during events like Hounkou and various ceremonies but is also made throughout the year in households.
## How to Eat
Slice the daikon radish into thick matchsticks (julienne), and the carrot into slightly thinner matchsticks. In a pot, layer the daikon, carrot, and mashed soybeans, then add enough water to cover. Cover with a drop lid and simmer. Once they become tender, season with sugar and soy sauce.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In addition to being made in households, some schools also serve this dish in school lunches, explaining the origin of the name and other details to the children.
## Ingredients
- Daikon radish: 500g
- Uchimame (crushed soybeans): 30g
- Soy sauce: 2 tbsp
- Water: 100ml
- Carrot: 100g
## Recipe
1. 1. Peel and julienne the daikon radish into thick matchsticks. Slice the carrot slightly thinner than the daikon.
2. 2. In a pot, combine the daikon, carrot, crushed soybeans, soy sauce, and water. Simmer until cooked.
## Provider Information
provider : "Hotto Surune Furusato no Aji" (Fukui Prefecture)
 |
# Ha Zushi/Leaf Rapped Sushi ｜ Our Regional Cuisines
**Cuisine Name**: Ha Zushi/Leaf Rapped Sushi
**Region**: Our Regional Cuisines
## Main Lore Areas
Denga Area Fukui City, Tannan Area
## Main Ingredients Used
Short-grain rice, Glutinous rice, Adzuki beans (sweet red beans), Hijiki seaweed, Dried shiitake mushrooms, Aburaage (fried thin tofu), Carrots, Aburagiri leaves (Tung tree leaves)
## History, Origin, and Related Events
"Hazushi" is a type of sushi wrapped in leaves of Aburagiri (Tung tree), a deciduous tall tree belonging to the Theaceae family. Aburagiri is originally from China and was cultivated south of the Yangtze River. Due to its seeds, known as "korobi," yielding tung oil (kiri-abura), the cultivation of Aburagiri was encouraged in Japan. Tung oil was valuable and used for various purposes, including lamp oil, water repellent for Japanese umbrellas, and as a raw material for candles.Especially in the Obama region, Aburagiri cultivation was thriving. By the late 17th century, it was cultivated in almost every village, and by the late 19th century, it boasted the highest production volume nationwide. The leaves of Aburagiri have a greasy surface, making rice less likely to stick to them and imparting a distinctive aroma. Due to its excellent preservability, the leaves were ideal for wrapping sushi, earning them the local nickname "sushi no happa" or "sushi leaves," and were planted in many households as a way to prolong the freshness of sushi.This tradition persists today, and you can still observe Aburagiri trees in gardens and fields, reflecting the wisdom of past generations in preserving sushi for as long as possible.
## Opportunities and Times of Eating Habits
In the past, the use of Aburagiri leaves was limited to the period from May to November (though nowadays, they can be frozen for use at any time). During this time, "hazushi" was prepared for gatherings such as the Bon Festival, autumn festivals, and memorial services. It was often made as a hospitality dish for the spring and autumn festivals, and daughters who had married would be given hazushi to take with them when they visited for the festivals. Since the ingredients are wrapped in leaves, it allows for a clean and convenient way to enjoy the dish without getting one's hands dirty.
## How to Eat
Each piece of sushi is carefully wrapped in Aburagiri leaves and contains healthy ingredients such as sweet simmered beans like kintoki mame (Red kidney beans), hijiki seaweed, dried shiitake mushrooms, thin fried tofu, and carrots.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Apart from being made in each household, local revitalization organizations and similar groups are working on passing down this tradition.Source: "Tying the Taste of Echizen to the Next Generation" (Published by the Echizen City Food Improvement Promotion Committee, 10th-anniversary edition, 2015).
## Ingredients
- Rice: 2 cups
- Dashi kombu ( kelp): 6 cm (2.3 inches) square
- Sushi vinegar: As needed
- Dried shiitake mushrooms: 4
- Freeze-dried tofu (koyadofu): 10g
- Canned bamboo shoots: 100g
- Fried thin tofu: 1
- Boiled hijiki seaweed: 3 tbsp.
- Carrot: 1／4
- Sweet soybeans: As needed
- Aburagiri (tung tree leaves): 10-15 leaves
- [Seasonings A] Rehydrated shiitake mushroom soaking liquid: 1 cup
- [Seasonings A] Sake: 3 tbsp.
- [Seasonings A] Mirin(=sweet rice wine): 2 tbsp.
- [Seasonings A] Soy sauce: 3 tbsp.
- [Seasonings A] Sugar: 2-3 tbsp.
## Recipe
1. 1. Rehydrate the dried shiitake mushrooms in plenty of water. Cut them finely, and reserve the soaking liquid for later use in cooking.
2. 2. Rehydrate the freeze-dried tofu in water and cut it into small pieces. You can use pre-cut commercially available thin freeze-dried tofu for convenience.
3. 3. Cut the thin deep-fried tofu into vertical quarters and then into thin strips. Slice the bamboo shoots into thin slices (approximately 2x1 cm or .79 x .39 inches). Cut the carrot into thin strips.
4. 4. In a pot, combine the rehydrated shiitake mushrooms, freeze-dried tofu, thin deep-fried tofu, bamboo shoots, carrot, and boiled hijiki seaweed with seasoning A. Simmer until the liquid reduces.
5. 5. Cook the rice with dashi kombu (kelp) and mix it with sushi vinegar to make sushi rice.
6. 6. Mix the sushi rice with the prepared ingredients from step 4, being careful not to crush the sweet soybeans.
7. 7. Place the sushi rice mixture on aburagiri leaves, fold them in half, and gently press with both hands.
## Provider Information
provider : Fukui Prefecture
 |
# Nishin Sushi/ Herring Sushi ｜ Our Regional Cuisines
**Cuisine Name**: Nishin Sushi/ Herring Sushi
**Region**: Our Regional Cuisines
## Main Lore Areas
Reinan Area
## Main Ingredients Used
Daikon radish, Carrot, Filleted herring (Nishin), Koji (fermented rice malt)
## History, Origin, and Related Events
During the mid-Edo period (around the mid-18th century) until the 1930s in the Meiji era, merchant ships sailing the western route along the Japan Sea from Hokkaido to Osaka were collectively referred to as "Kitamae-bune" (Northern-bound ships). These ships didn't just transport goods; they traveled from port to port, buying cheap products in one place and selling them at a higher price in another, generating substantial profits. Approximately 90% of the kelp (kombu) circulating within Japan is harvested in Hokkaido. Through the Kitamae-bune trade, kelp and other goods were transported to western Japan, significantly influencing the foundation of current Japanese cuisine.Fukui Prefecture has historical Kitamae-bune port towns such as Mikuni, Kono, and Tsuruga, where the flourishing trade brought in diverse culinary influences. Among the commodities transported from the north, herring (nishin) and kelp hold a special place. One of the preserved foods made from herring is "Nishin Sushi" or "Nishin-zushi." This sushi, pickled with herring, is prepared during the summer and consumed in autumn, maturing over 2 to 4 weeks. It is not only a delicacy during events like the Tsuruga Festival but also a celebratory dish served during the winter as part of Osechi, a traditional Japanese New Year's meal. The daikon radish absorbs the flavors of herring and koji (fermented rice malt) during the aging process, enhancing its deliciousness.
## Opportunities and Times of Eating Habits
"Nishin Sushi" is not limited to winter; it is enjoyed throughout the year using seasonal vegetables such as eggplant, cucumber, and gourd. The version prepared in summer becomes ready to eat during the busy autumn harvest. This practice represents a practical approach to obtaining nutrition without the need for elaborate cooking, showcasing the wisdom of daily life. Besides festivals, "Nishin Sushi" is also part of the New Year's celebration.
## How to Eat
Salted daikon radish and herring fillets, soaked overnight in water (using water from washing rice) to soften, are cleaned thoroughly before being cut and used. Daikon radish, carrots, and other ingredients are then marinated with koji and seasonings, allowing them to be preserved for approximately two weeks.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is made in various households, and local organizations such as the JA Women's Division and lifestyle improvement groups are actively involved in passing down the tradition. It is also available for purchase in supermarkets and other stores.
## Ingredients
- Daikon radish: 2
- Carrot: 2
- Cleaned and gutted herring: 500g
- Koji (rice malt): 300g (500g is also acceptable)
- Mirin(=sweet rice wine): 1／2 cup
- Soy sauce: 4 tsp.
- Sake: 1／2 cup
- Red chili pepper (Takanotsume): As needed
- Salt: As needed
## Recipe
1. 1. Dry the daikon radish once, then salt it with 3% salt and let it pickle.
2. 2. Soak the herring in water (using the rinsed water from washing rice) overnight to soften it.
3. 3. Wash the herring thoroughly and cut it into two pieces. Cut the daikon radish into strips about 10 cm (4 inches) long and 1cm (0.4 inches) thick. Slice the carrots diagonally into 1cm (0.4 inches) thick pieces.
4. 4. Layer the daikon radish and herring alternately. For example, in one layer, arrange herring in half and daikon radish in the other half. In the next layer, place herring on top of daikon radish, and daikon radish on top of herring, creating a pattern.
5. 5. Sprinkle koji, red chili pepper, and sake over the daikon radish and herring layers. Repeat the process of steps 4 and 5.
6. 6. Once finished layering, place a heavy weight on top and store it securely.
7. 7. Daikon radish should be dried until it bends slightly. The dish is ready to eat in about 2 weeks. When serving the herring sushi, transfer the pickling liquid to another container temporarily, place the sushi, and then return the pickling liquid to the bucket.
## Provider Information
provider : "Rediscover! Fukui's Cuisine" (Slight modifications have been made)
 |
# Hoba Meshi (Kinako Mochi Rice) ｜ Our Regional Cuisines
**Cuisine Name**: Hoba Meshi (Kinako Mochi Rice)
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Fukui Prefecture
## Main Ingredients Used
Hoba Leaves(Magnolia Leaves), Rice, Kinako (Roasted soybean flour), Sugar
## History, Origin, and Related Events
In Fukui Prefecture, there is a celebration called "Satsukiage" after the completion of rice planting in the village. One of the treats served during this celebration is "ho’obameshi," where hot rice and sweet kinako (soybean flour) are wrapped in hō (magnolia) leaves, pressed, and made into a compact form. The use of hō leaves allows the fragrance to blend well with the piping hot rice, enhancing its flavor. Additionally, the convenience of portability and easy storage made it suitable not only for the "Satsukiage" celebration but also as an energy replenishment during the strenuous labor of rice planting.Moreover, it is said that the kinako, resembling the pollen on rice ears when the rice plants bear fruit, was used as a prayer for a bountiful harvest. Despite its simplicity, "hobameshi" was recognized for its cultural significance, and in 1986, during the "Furusato Onigiri Matsuri" (Hometown Rice Ball Festival) held by the Food Agency (now the Ministry of Agriculture, Forestry, and Fisheries), it was selected as one of the "100 Best Hometown Rice Balls."
## Opportunities and Times of Eating Habits
When the fresh "hoba (=magnolia)" leaves are available. The peak season for "hobameshi" is typically from early to late May when rice planting takes place.
## How to Eat
Soak the relatively uniform-sized "hoba(=magnolia)" leaves in water for a while to remove bitterness. Place two leaves together with the underside facing up (the distinction between the front and back may vary by region) in a cross shape. In the center, place rice mixed with sugar and "kinako (=roasted soybean flour)". Gently fold both leaves to wrap the rice mixture. Secure with straw and press from above with a weight for a while. Allow the "hoba" leaves and rice to meld, transferring the leaf fragrance to the kinako rice. The key is to use freshly cooked rice that is hot enough to change the color of the raw hō leaves
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is made in various households and is also introduced by organizations promoting regional traditional dishes.
## Ingredients
- Rice: 800g
- Kinako (Roasted soybean flour): 4 tbsp.
- Sugar: 2 tbsp.
- Salt: a pinch
- Hoba leaves(Magnolia leaves): about 16
- Palm leaves (shuro): as needed
## Recipe
1. 1. Wash the ho'oba leaves and remove excess water. Soak them in water for a while to remove bitterness.
2. 2. Mix kinako, sugar, and salt.
3. 3. Arrange two leaves in a cross shape with the back side up, place kinako, lightly squeezed rice, and kinako in the center, and fold both leaves to wrap.
4. 4. Place a light weight on top and let it sit until the color of the leaves changes.
## Provider Information
provider : "Hotto Surune Furusato no Aji" (Fukui Prefecture)
 |
# Happa Sushi (Leaf Rapped Sushi) ｜ Our Regional Cuisines
**Cuisine Name**: Happa Sushi (Leaf Rapped Sushi)
**Region**: Our Regional Cuisines
## Main Lore Areas
Kuzuryu river Area (mainly Eiheiji District)
## Main Ingredients Used
Rice, Salted trout, Ginger, Vinegar, Sugar, Salt and Vernicia leaves
## History, Origin, and Related Events
"Happazushi" is a type of sushi that involves wrapping vinegared rice, Masu(=trout), and ginger in the leaves of the Vernicia (Aburagiri), a deciduous tall tree belonging to the Toadflax family. It is also known as "Koppazushi" in the Kuzuryu River basin, particularly in the vicinity of Eiheiji Town. The dish, with its pale red color, is an essential local specialty for festivals and celebrations. The use of Aburagiri is due to its good preservation and aromatic qualities, but other leaves such as Akamegashiwa, bamboo leaves, and persimmon leaves may also be used. The term "Masuzushi" is sometimes used since the trout sushi is wrapped in bite-sized portions. The Aburagiri tree grows naturally in the fields and mountains, but in the Eiheiji region, people plant it in their home gardens and affectionately refer to it as the "sushi tree."
## Opportunities and Times of Eating Habits
"Happazushi" is prepared the day before and is ready to eat on the day of consumption. It is enjoyed during festivals, Obon, and other celebrations. With its pale red color, it has a festive appearance and is often consumed during joyous occasions and celebrations.
## How to Eat
The salted trout, sliced into three pieces, is marinated in vinegar along with vinegar rice and ginger. It is then wrapped in Aburagiri (=oil tree) leaves, forming a square shape to fit snugly into a sushi box with a weight on top. The Aburagiri leaves have a surface with fat content, preventing rice grains from sticking, allowing for easy consumption without the need for chopsticks.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)"Happazushi" is made in each household and is also promoted by regional revitalization groups and other organizations dedicated to preserving local traditions.In Eiheiji Town, efforts have been made to brand "Aburagiri" leaf sushi, the town's official tree. Local processing groups are involved in the production and sale, and the town organizes workshops and events to promote the making of "Happazushi."
## Ingredients
- Rice: 1 shō (1.5 kg)
- Salted trout: 1
- Ginger: 50g
- Vinegar: 1 cup
- Sugar: 1 cup
- Salt: 2 tbsp.
- Aburagiri(Vernicia) leaves: As needed
## Recipe
1. 1. Wash the rice and cook it to make sushi rice.
2. 2. Julienne ginger into thin strips.
3. 3. Thinly slice the salted trout (about 60 slices) and soak them in sweetened vinegar for 3-4 hours. (If soaked for too long, the fat may seep out, resulting in a less desirable texture. If not soaked enough, it may remain too salty.)
4. 4. Form small sushi rice balls (use the vinegar from the soaked salted trout for wetting hands), place a slice of ginger on top, and wrap with aburagiri leaves.
5. 5. Arrange the wrapped sushi rice in a box, place a heavy weight on top, and let it sit overnight. The weight should be about 10 kg for 1 shō of rice initially and reduced to half after one hour.
6. 6. Note: Various leaves such as Akamegashiwa, Aburagiri, bamboo leaves, or persimmon leaves can be used_
## Provider Information
provider : "Rediscover! Fukui's Cuisine" (Slight modifications have been made)
 |
# Choju Namasu ｜ Our Regional Cuisines
**Cuisine Name**: Choju Namasu
**Region**: Our Regional Cuisines
## Main Lore Areas
Reihoku region
## Main Ingredients Used
Daikon radish, Carrot, Pea pod, Deep-fried tofu, White sesame seeds, Vinegar, Sugar, Miso, Melted mustard
## History, Origin, and Related Events
Choju Namasu is a dish that is popular during the New Year's holiday. Its name implies that it brings about longevity. The dish contains daikon radish, which is rich in an enzyme called diastase. This enzyme is believed to help in the recovery of the digestive tract after consuming too much New Year's food. Additionally, the dish also includes carrots, a nutritious vegetable, thick fried tofu that is protein-rich, and healthy sesame seeds. In Tsuruga City's Gohata and Ueno districts, the dish is prepared using shredded deep-fried tofu, green onions, daikon radish, and carrots. This version of the dish is called “Koppa Namasu.” The dish gets its name from the thinly sliced daikon radish, which resembles "koppa" (wood chip), and the fact that originally, the daikon was shaved with a "kanna" (a plane).
## Opportunities and Times of Eating Habits
It is a popular New Year's dish in Japan and is often included in osechi dishes, as well as eaten at Buddhist memorial services and other festive occasions.
## How to Eat
Grind roasted white sesame seeds in a mortar until oil comes out. Then, add miso paste and sugar, and mix everything well. Next, add finely chopped, thick-fried tofu, mustard, and vinegar, and process until the paste becomes smooth. To add more flavor and color to the sauce, mix in shredded and salted daikon and carrots, as well as colorfully boiled peas. A similar dish can be found in many places, substituting deep-fried tofu as abura-age (twice-fried soybeans), or soy flour, or pounded soybeans.
## Efforts for Preservation and Succession
It is made at home and also served at local school lunches.
## Ingredients
- Daikon radish: 1
- Carrot: 1
- Pea pod: 50g
- Thick fried tofu: 1
- White sesame seeds: 3 tbsp.
- Vinegar: 3 tbsp.
- Sugar: 4 tbsp.
- Miso: 2 tbsp.
- Melted mustard: 1 tbsp.
## Recipe
1. 1. Use a shredder to shred daikon radish and carrot, then pound them with salt and squeeze them tightly.
2. 2. Grill deep-fried tofu on a grill and cut it into 1cm cubes.
3. 3. Boil the peas and cut them into small pieces.
4. 4. Put roasted sesame seeds in a mortar and grind until oil comes out. Add soybean paste and sugar, and mix well. Then, add mustard and vinegar, and stir until the skin of the deep-fried tofu is no longer visible.
5. 5. Mix 1 and 2 together when thickened.
6. 6. After adding the thick fried tofu, grind it patiently and well with a mortar and pestle.
## Provider Information
provider : “Rediscovering the Taste of Fukui!”
 |
# Satoimo no Koroni (Simmered Taro) ｜ Our Regional Cuisines
**Cuisine Name**: Satoimo no Koroni (Simmered Taro)
**Region**: Our Regional Cuisines
## Main Lore Areas
Okuetsu Region
## Main Ingredients Used
Japanese Taro
## History, Origin, and Related Events
"Hoonko” is an annual major event of the Jodo Shinshu sects of Buddhism, in honor of the anniversary of the passing of its founder, Shinran Shonin. It is celebrated between autumn and the new year, either on the 28th day of the 11th month of the lunar calendar or January 16th of the Gregorian calendar. In Fukui, this holiday known as “Honkosan” or “Okosama.” Simmered Taro is one the Buddhist vegetarian dishes served to the people who gathered for this holiday.The Okuetsu region is located in the northeastern part of Fukui Prefecture, and is known for its heavy snowfall, surrounded by tall mountains including the sacred Mount Hakusan This region benefits from abundant water resources from the mountains, fertile soil, and significant temperature variations between day and night, all of which create favorable conditions for cultivating Japanese taro. Japanese taro grown in this region are known for its fine-grained texture, soft yet firm consistency, and excellent flavor. The "Kamisho Satoimo" in particular has even been registered as a Geographical Indication (GI) product.Japanese taro is harvested in autumn and is a valuable food source during the winter. This dish is not only served during the “Hoonko,” but is also enjoyed at celebratory occasions as a lucky item to ensure the prosperity of one’s descendants. In Fukui Prefecture, taro is often sold in supermarkets with its skin partially peeled. The key to making delicious simmered taro lies in preparing it with some of the skin left on.
## Opportunities and Times of Eating Habits
The peak season for harvesting taro is in November. In recent times, it is often frozen to be enjoyed throughout the year.
## How to Eat
The skin of the taro is scraped off. The taro are then simmered in soy sauce, sugar, mirin, and other seasonings. A thick consistency is achieved by not pre-boiling the taro. To create a visually appealing dish, it important not to disturb the taro too much while simmering to keep its shape intact. Shake the pot gently to prevent sticking and burning, and continue simmering until the liquid reduces. Once it cools down, douse the taro again with the cooking liquid. When using frozen taro, add the frozen taro directly to the simmering liquid.
## Efforts for Preservation and Succession
This dish is not only served at the “Hoonko” festival and celebratory occasions, but is also commonly prepared in households. Additionally, it is frequently available in the deli sections of supermarkets. Pre-cooked versions are vacuum-sealed and sold through online retailers as well.
## Ingredients
- Japanese taro: 400g
- Soy sauce: 1／2 cup
- Water: 1／2 cup
- Sugar: 4 tbsp.
- Mirin: 3 tbsp.
## Recipe
1. 1. Use a knife to scrape off the skin of the taro.
2. 2. Put the water, taro, sugar, and soy sauce in a pot on medium heat. Once the mixture starts to bubble, reduce to low heat.
3. 3. Put the water, taro, sugar, and soy sauce in a pot on medium heat. Once the mixture starts to bubble, reduce to low heat.
## Provider Information
provider : “Rediscovering Fukui’s Cuisine”
 |
# Kobumaki/Boumaki (Kelp Roll/Stick Roll) ｜ Our Regional Cuisines
**Cuisine Name**: Kobumaki/Boumaki (Kelp Roll/Stick Roll)
**Region**: Our Regional Cuisines
## Main Lore Areas
All over Fukui Prefecture
## Main Ingredients Used
Konbu (Kelp), Dried and sliced red herring
## History, Origin, and Related Events
During the mid-18th century, from the middle of the Edo period to the Meiji 30s, merchant ships called "Kitamae-bune" sailed westbound from Hokkaido to Osaka, trading goods as they traveled from one port to another. The ships were not only used for transporting cargo but also for buying inexpensive goods in bulk at ports of call and selling them at high prices in other ports, making a large profit. Hokkaido is responsible for ninety percent of the kelp distributed in Japan, but it was transported to western Japan on the Kitamae-bune. This led to the creation of Japanese cuisine using kelp in many regions. Tsuruga, located in Fukui Prefecture, was one of the ports of call for the Kitamae-bune. With its prosperity, food culture from different regions was brought in. Kelp and herring were two of the most prominent foods brought from the north. Kombumaki, a kelp roll with kelp wrapped around a dried and sliced red herring and boiled until tender, is a good-luck food that brings good fortune. Slicing the herring into round pieces also has the meaning of wishing for happiness. It has become a staple local dish for celebratory occasions and is especially eaten during autumn festivals and New Year's.
## Opportunities and Times of Eating Habits
It is customary to prepare a large kelp roll for special occasions such as Bon Festival and New Year's Day. This roll is a delicacy that is usually not cut and is served on a plate. It is also known as "stick roll" or "chopstick roll" because it is rolled by placing chopsticks on the kelp roll. This dish is enjoyed throughout the year.
## How to Eat
Soak the dried red herring in rice water, kelp in lukewarm water, and dried gourd shavings in water. Once the ingredients are soaked, place a pair of chopsticks on the kelp and wrap it around. Then, simmer the kelp with the juice and seasonings like soy sauce and sugar until the chopsticks can easily penetrate the kelp. You can enhance the flavor of the dish by rolling up a core of carrots or burdock root with filleted herring and burdock root or fried tofu. Make sure to leave enough room for one chopstick while rolling the kelp. This will soften the kelp to the center, resulting in a delicious dish.
## Efforts for Preservation and Succession
It is a traditional side dish for New Year's osechi, sold by rural women's entrepreneurial groups (6th generation groups) and in supermarkets.
## Ingredients
- Kelp for Konbu-maki: 60g (4 x 100cm lengths)
- Dried red herring, cut into pieces: 2
- [Seasoning A] White sugar: 1／2 cup (80g-90g)
- [Seasoning A] Soy sauce: 1／2 cup
- [Seasoning A] Mirin (Sweet cooking rice wine): 1／2 cup
## Recipe
1. 1. To remove the astringency, soak the red herring in rice water overnight. Quickly wash the kelp to remove any dirt and drain it in a colander. Also, wash the dried gourd shavings and massage them lightly.
2. 2. Use a pair of chopsticks to wrap the kelp around the kelp and roll it while shifting half the width of the kelp to make a large kelp roll. Remove the chopsticks and tie them with the dried gourd shaving.
3. 3. Cut the daikon radish into 1 cm square x 15 cm lengths and lay them in the bottom of the pot. Place the kelp rolls side by side, add plenty of water, and simmer over heat to soften.
4. 4. Once the kelp becomes soft, add seasoning A and simmer slowly over low heat.
5. 5. To prevent scorching, reduce the heat to a simmer and cook over low heat. Add water when the liquid is gone and simmer until the kelp is soft.
## Provider Information
provider : "Rediscover! Food of Fukui" Partially modified.
 |
# Furu-takuan no Nimono ｜ Our Regional Cuisines
**Cuisine Name**: Furu-takuan no Nimono
**Region**: Our Regional Cuisines
## Main Lore Areas
All areas within Fukui Prefecture
## Main Ingredients Used
Furu-takuan (old pickled daikon)
## History, Origin, and Related Events
It is a local food representative of Fukui Prefecture, which has been loved since long ago. It is called "yomokonji" in the Kono area of Minamiechizen Town (formerly Kono Village). Further, in the Asahi area of Echizen Town (formerly Asahi Town), the takuan that have been pickled in rice bran, desalinated in water, re-seasoned and then eaten are also called "daimyoni." "Takuan," which are pickled from fall to the end of the year to preserve harvested daikon radishes, become "furu-zuke" (well-pickled vegetables) in the following year during takuan-pickling time, when they become more sour. They are then desalinated in water and flavored with dashi broth, soy sauce, chili pepper flakes, etc. to make "furu-takuan no nimono." It is a regional dish extremely popular in Fukui Prefecture which is often eaten at home, and can be enjoyed warmed or chilled without losing its flavor. The name it is given differs by region and household; besides the affectionately named "furu-takuan no nimono" and "takuan no taitan," it is also called "zeitakuni" (luxurious boiled food) for the extra effort it takes to transform takuan, which can be eaten as-is, into another dish. The olden-day wisdom which devised a way to eat old takuan in a precious and delicious way lives on.
## Opportunities and Times of Eating Habits
It is frequently made from early August to late November, when takuan pickled in the previous year becomes sour "furu-takuan." It appears often on the dining table as an appetite-whetting side dish; people also like it as an accompaniment to alcohol or in ochazuke (green tea over rice).
## How to Eat
Thinly slice the furu-takuan into round slices about 2mm thick; perform a preliminary boil while replacing the water many times until the slices soften. Desalinate with water. (If the salt does not come out, soak it further in water.)Boil with seasoning such as dashi broth and soy sauce, and sprinkle chili pepper and white sesame on top.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Besides frequently being made in households, it is sold in pickled vegetable shops and the side dish corner of supermarkets. Also, it is frequently served in restaurants that offer regional foods.
## Ingredients
- Furu-takuan: 2 whole radishes
- 【Seasoning A】Soy sauce: 1／3 cup
- 【Seasoning A】Mirin: 1／3 cup
- 【Seasoning A】Dashi broth: 3 cups
- Chili peppers: suitable amount
- White sesame: suitable amount
## Recipe
1. 1. Slice the furu-takuan into 2mm rounds.
2. 2. Add to pot and add just enough water to cover the furu-takuan. Boil.
3. 3. Replace the water multiple times; once softened, add Seasoning A.
4. 4. Lastly, sprinkle chopped chili peppers and white sesame on top.
## Provider Information
provider : Recipe source: "Saihakken! Fukui no Aji" partly altered
 |
# Suko ｜ Our Regional Cuisines
**Cuisine Name**: Suko
**Region**: Our Regional Cuisines
## Main Lore Areas
Okuetsu Area
## Main Ingredients Used
Aka-zuiki (yatsugashira taro stems)
## History, Origin, and Related Events
The largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes place from fall to New Year’s around the anniversary of sect founder Shinran’s death (November 28 in the lunar calendar, January 16 in the Gregorian calendar); in Fukui Prefecture, it is called Honkosan or Okosama. "Suko" is one of the vegetarian dishes that is given out to the people who gather for Hoonko. The ingredient aka-zuiki is the stem of yatsugashira, a type of taro, and by pickling it its red color becomes even more vibrant. This property of becoming red when vinegar is added is due to anthocyanin; in the past, besides being eaten to "flush out old blood," it was also dried as a preserved food that could stand long periods of storage. Its texture is crunchy, and its sweet and sour taste whets the appetite. It is one of the most popular dishes in Fukui Prefecture. Ono City, blessed by Kuzuryu River and cultivator of various vegetables including taro, is especially well-known as a noted producer of aka-zuiki.
## Opportunities and Times of Eating Habits
In the Okuetsu Area, "suko" is a dish that is indispensable for Hoonko and festivals. Within the different varieties of taro, the stems of yatsugashira taro, which are stained red, are used for "suko." Because yatsugashira taro is a variety which loves water, it is suited for cultivation in paddy fields like the ones in the Okuetsu area, where there are many farmers that grow it to make "suko." "Suko," which is made by harvesting yatsugashira stems in August/September, is made by households for Hoonko, funerals, and festivals, as well as as a preserved food stored from fall to winter. Recently, people have started freezing it and eating it throughout the year, including during New Year's.
## How to Eat
Strip the skin of the aka-zuiki by hand from their tips (because they are alkaline, they will stain your hands black; there are also young stems which are soft without having to be peeled), and cut into 4cm long pieces. Cut thick ones vertically so all pieces are the same width. After massaging with salt, lightly toast it in the pot, pickle it with the seasoning and let cool. You can let it rest for one day, but it will be more delicious after 2-3 days. Since vinegar is used, choose a stainless steel pot instead of an iron or aluminum one.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Its cultural legacy flourishes in the region: besides being passed down in each household, its is learned when assisting in Hoonko, funerals and Buddhist rites, and in classes held in the region. There are also school lunches that incorporate "suko" as part of their menus.
## Ingredients
- Aka-zuiki: 1kg
- Salt: 4 tsp
- Vinegar: 1.5 cups
- Sugar: 200g
## Recipe
1. 1. Peel the skin off the aka-zuiki and cut into 3-4cm pieces.
2. 2. Sprinkle on salt and gentle massage. (Be careful not to over-massage it.)
3. 3. In a large bowl, combine sugar and vinegar to make sweet vinegar.
4. 4. Heat a saucepan, add water chestnuts and saute until softened.
5. 5. When softened, put them in a large bowl of sweet vinegar while still hot, cover with a lid, and leave to cool.
6. 6. Do not use an iron pot to stir-fry tsukiki. Do not use an iron pot to roast the taro, and do not let it become too soft. Add the vinegar while the taro is still hot.
## Provider Information
provider : Recipe source: "Saihakken! Fukui no Aji" partly altered
 |
# Fu no karashi ae ｜ Our Regional Cuisines
**Cuisine Name**: Fu no karashi ae
**Region**: Our Regional Cuisines
## Main Lore Areas
Reihoku region
## Main Ingredients Used
Wheat gluten, cucumber, Japanese mustard, miso, sugar, vinegar, salt
## History, Origin, and Related Events
The annual major event in various schools of Jodo Shinshu (Pure Land Buddhism) known as “Hoonko,” is held around the anniversary of the death of the sect's founder, Shinran Shonin (November 28 on the lunar calendar or January 16 on the Gregorian calendar). It takes place from autumn to the beginning of the new year. In Fukui Prefecture, this event is referred to as “Honko-san” or “Okosama.” “Fu no karashi ae” is one of the vegetarian dishes served to the people who gather to observe the Hoonko, and because it uses wheat gluten and miso, it’s a valuable source of protein among vegetarian dishes. The seasoning uses “jikarashi” made from “karashi seeds” from Fukui Prefecture, a type of Japanese mustard, to create a unique fragrant aroma. The secret to making it lies in the method of grinding whole “karashi” (mustard) seeds into a near-powdered form without removing the oil. It has been produced by a long-established store founded in the mid-Edo period and continues to be made using the same technique to this day. The square-shaped wheat gluten commonly used in this dish is produced in Echizen City. Some parts of the wheat gluten are colored red, adding a touch of color to the dish.
## Opportunities and Times of Eating Habits
In addition to the Hoonko, it’s a classic dish that’s indispensable at funerals and memorial services, and is made all over the prefecture. Some places use soy sauce instead of miso.
## How to Eat
Place the Japanese mustard (jikarashi) in a mortar and thoroughly grind it with a pestle in hot water until you feel strong irritation in your eyes and nose. To preserve its fragrance, leave the mortar upside down for about 30 to 60 minutes. Thoroughly drain the rehydrated wheat gluten and salt-rubbed cucumbers of excess water and then mix well with seasonings such as Japanese mustard, miso, and vinegar. It’s best to let the mixture sit for about 30 minutes for the flavors to blend.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, since the ingredients are readily available, this dish continues to be commonly made for the Hoonko event, funerals, memorial services, and at home due to its simplicity.
## Ingredients
- cucumbers: 2
- salt: A little
- wheat gluten (square-shaped): 10 pieces
- vinegar: 3 tbsp
- miso: 3 tbsp
- Japanese mustard: 2 tsp
- sugar: 3 tbsp
## Recipe
1. 1. Cut the cucumbers into small pieces, rub them lightly with salt, and wring out the water. Rehydrate the gluten in water, wring it out firmly, and cut it into quarters.
2. 2. Grind the miso thoroughly, dissolve the vinegar and sugar, and add the ground Japanese mustard (or kneaded mustard) to make the vinegar miso.
3. 3. Mix the cucumber and wheat gluten with the vinegar miso from Step 2.
## Provider Information
provider : Recipe provided by: “Rediscover! The Taste of Fukui” Partially modified
 |
# Atsuage no Nitano ｜ Our Regional Cuisines
**Cuisine Name**: Atsuage no Nitano
**Region**: Our Regional Cuisines
## Main Lore Areas
Reihoku area
## Main Ingredients Used
Atsuage (thick fried tofu)
## History, Origin, and Related Events
The largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes place from fall to New Year’s around the anniversary of sect founder Shinran’s death (November 28 in the lunar calendar, January 16 in the Gregorian calendar); in Fukui Prefecture, it is called Honkosan or Okosama. Touching on Shinran’s teachings, people eat vegetarian Buddhist cuisine with the intent to devote themselves religiously once again. In Fukui Prefecture, which is ardent in its faith in Jodo Shinshu, meals during Hoonko were accompanied by atsuage (called aburaage in Fukui Prefecture), which were considered a treat. In every neighborhood, there was at least one house which was a tofu seller, and people would exchange soybeans for tofu or aburaage. It is said that even in typical homes, dishes which used atsuage spread easily. In Fukui Prefecture, where the consumption of aburaage was no. 1 for over 50 years (Family Budget Survey (Households of Two or More People) Prefectural Capital City and Ordinance-Designated City Rankings by Item (2017-2019 Annual Average) Ministry of Internal Affairs and Communications Statistics Bureau), aburaage indicates thick fried tofu with a hefty mass, also called “atsuage” in other prefectures; since one can obtain and taste a variety of types, each household apparently has its own favorite “atsuage.”
## Opportunities and Times of Eating Habits
Outside of the Hoonko period, it is eaten throughout the year in households and in restaurants.
## How to Eat
After running the atsuage through hot water and straining it, cut X marks into them so that they absorb flavor more easily. Lightly simmer on low heat with dashi, sake, mirin, and soy sauce for about 15 minutes, and add juice of ginger right before turning off the heat. Transfer to bowl and garnish with grated ginger or jigarashi (spicy mustard). Besides boiling the atsuage whole, recipes differ by area, for example having you cut the atsuage diagonally into four equal pieces.
## Efforts for Preservation and Succession
In Fukui Prefecture, tofu shops are located everywhere, and various kinds of atsuage are sold even in supermarkets. Since delicious atsuage can be easily obtained, the “hometown taste” frequently made and passed down in households is also an indispensable staple at restaurants.
## Ingredients
- Atsuage: 2 pieces
- Dashi broth: 3 cups
- Sake: 2 Tbsp
- Mirin: 2 Tbsp
- Soy sauce: 3 Tbsp
- Ginger: suitable amount
## Recipe
1. 1. Run the atsuage under boiling water and squeeze out the water. Make notches into the center of the atsuage so that it absorbs flavor more easily.
2. 2. Place atsuage in a pot large enough to fit the pieces in their entirety, boil dashi and season with sake, mirin, and soy sauce; line up the atsuage and place the lid on top, boiling on low heat for about 15min.
3. 3. Before turning off the heat, add the ginger juice.
4. 4. Plate the atsuage in its entirety, and garnish with grated ginger.
## Provider Information
provider : Original provider of recipe: “Local Production for Local Consumption Recipe Collection from Kosi’s Meal Supporters” (Fukui Integrated Agricultural and Forestry Office) partly altered
 |
# Gojiru miso soup ｜ Our Regional Cuisines
**Cuisine Name**: Gojiru miso soup
**Region**: Our Regional Cuisines
## Main Lore Areas
Reihoku area
## Main Ingredients Used
Soybeans, miso soybean paste, green onions
## History, Origin, and Related Events
Around the anniversary of founder Shinran's death (November 28th under the lunar calendar and January 16th under the solar calendar), from fall to the New Year, the biggest event of the year for all sects of Jodo Shinshu True Pure Land School of Buddhism is held. The event is called "Hoonko memorial services for the sect founder." In Fukui Prefecture, it is called "Honkosan" or "Oko(u)sama." Gojiru is one of the vegetarian dishes served to people who gather at the Hoonko memorial services for the sect founder. Gojiru is a hot miso soup full of fluffy, mashed, full-flavored soybeans and full of rich protein and nutrients. Soak the soybeans in water overnight. The mashed soybeans are called "go" (there are many explanations for the word's origin). Mashed soybeans dissolved in miso soup is called "gojiru miso soup." There are all sorts of ingredients and ways of making the soup depending on the region and the individual households. In some recipes, one mashes rehydrated soybeans. In others, one mashes cooked beans. In still others, one uses bean flour made from drying and grinding soybeans. Gojiru is also called "go" and, in the Okuetsu region, "hikishiru."
## Opportunities and Times of Eating Habits
In addition to being eaten primarily during Hoonko memorial services for the sect founder, gojiru miso soup is also served for weddings, funerals, and Buddhist memorial services. Also, each household likes the soup particularly during cold winters.
## How to Eat
Soak the soybeans in water overnight. Boil them in plenty of water until the smell is removed. Use a mortar or blender to make a smooth go mashed soybeans. Put the go into a pot. When the go begins to boil with the other ingredients, season it by adding miso soybean paste. The go is likely to boil over, so be careful. One can sprinkle finely chopped green onions over the go or put in some chili peppers. Enjoy the soup while it is hot. Using a mortar to turn the soybeans into a creamy paste takes over one hour. Some people continue to follow that method because they say it creates a good flavor. Other people use soybean flour to easily make the soup and start eating it in the morning. There are various ways of preparing and eating the soup to match one's lifestyle.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to "gojiru miso soup "made for Hoonko memorial services or each household making the soup, there are workshops by groups that take over traditional cuisines. There are also online shopping sites that sell combination meals where one can easily make gojiru miso soup. Also, some schools provide them to children as part of a school's lunch service.
## Ingredients
- Soybeans: 1 cup
- Miso soybean paste: 35g
- Green onions: 1／2 of a stalk
- Chili pepper: a small quantity
## Recipe
1. 1. Wash the soybeans. Then soak them in water for a whole day and night.
2. 2. Cook the soybeans. Use a mortar to mash the cooked soybeans well. Or put them in a blender to make a smooth go mashed soybeans. (Using a mortar to mash the soybeans creates prettier bubbles.)
3. 3. Put (2) into a pot. After the go mashed soybeans begin to boil, season them with some miso soybean paste.
4. 4. Sprinkle some finely chopped green onions over the soup. Put in some chili peppers according to one's taste. Enjoy the soup while it is hot.
5. 5. One can also make gojiru miso soup by soaking the soybeans in water overnight and mashing the raw beans. However, it is likely to boil over, so be careful. In some regions, they use raw soybean flour to make gojiru miso soup.
## Provider Information
provider : Recipe contributed by: Rediscovery! Foods of Fukui. Partly modified.
 |
# Maruyaki saba ｜ Our Regional Cuisines
**Cuisine Name**: Maruyaki saba
**Region**: Our Regional Cuisines
## Main Lore Areas
Wakasa area
## Main Ingredients Used
Chub mackerel
## History, Origin, and Related Events
The Wakasa area has been known since the Asuka and Nara periods as a "miketsukuni" (province of food), where people were allowed to deliver foodstuffs to the Imperial Court in the capital, and the area played an important role in the food industry. Mackerel, in particular, was fatty and tasty, and large numbers were transported to Kyoto along the "saba kaido" (mackerel road) by "back-breaking" fish carriers who carried the fish on foot. It is said that the salt used to prevent spoilage was just the right amount by the time the mackerel reached Kyoto. From the time of the Goshoku era to the present, seafood from Wakasa Bay has been prized throughout Japan as "Wakasa mono" (Wakasa fish). In the Wakasa region, where mackerel of such high quality are caught, "Maruyaki Saba" is a local dish made by grilling the whole fish on bamboo skewers. In the Ono City area of the Reinan region, the custom of eating grilled mackerel on July 2, the 11th day after the summer solstice, is called "Hangesho," and it is said to have originated when the lord of Ono (present-day Ono City) distributed grilled mackerel to his people after they were tired from rice planting. （In the Wakasa area, there is a custom of distributing Kashiwa-mochi (oak cakes) and grilled mackerel to relatives during the May vacation (after rice planting is finished, a vacation is decided by the district).
## Opportunities and Times of Eating Habits
It is eaten throughout the year, but is especially popular around July 2, when it is called "Hangesho".
## How to Eat
Open the back of the mackerel and skewer it with a bamboo or thatch skewer, sewing it from the head to the tail to form a single fish. Grill slowly over a charcoal fire for about 25 minutes, paying attention to the heat. In the Wakasa region, the fish is usually eaten with ginger soy sauce. It is also seasoned and used in grilled mackerel stew and Namagusa soup.
## Efforts for Preservation and Succession
The fish is sold at fresh fish stores, restaurants, and supermarkets as a specialty. Many people from outside of the prefecture come to enjoy the fragrant smell of the mackerel grilled over charcoal and the plump, fatty flesh of the mackerel. Although the amount of mackerel landed has decreased, recently efforts have been made to cultivate the fish to take advantage of the beautiful sea, and Obama City began cultivation in June 2016. The mackerel are called "yoppari saba," and are mixed with sakekasu (sake lees) in their feed, which has no odor and is highly valued for its quality.
## Ingredients
- Chub mackerel: 1 fish (350g)
- soy sauce: to taste
## Recipe
1. 1. Cut open the back of the mackerel, shape into a fish, and skewer with bamboo or thatched skewers, sewing from head to tail.
2. 2. Grill slowly over charcoal for 25 minutes.
3. 3. Serve with soy sauce and ginger soy sauce.
## Provider Information
provider : National Council of School Nutritionists of Japan
 |
# Sabanuta ｜ Our Regional Cuisines
**Cuisine Name**: Sabanuta
**Region**: Our Regional Cuisines
## Main Lore Areas
Obama area
## Main Ingredients Used
Mackerel, green onion, miso, mustard paste, sugar, vinegar, salt
## History, Origin, and Related Events
Obama was the center of Wakasa Bay, and was the starting point of the "saba kaido" (mackerel road), which was used to transport fish on foot to Kyoto, called "seoi" (back-breaking). Known as the "Miketsukuni" (province of foodstuffs) since the Asuka and Nara periods, Obama played an important role regarding food. It is said that the salt used to prevent spoilage was just the right amount by the time the mackerel arrived in Kyoto. After the Goshoku period, and even today, seafood from Wakasa Bay was prized throughout the country as "Wakasa mono" (Wakasa fish). The mackerel caught in Wakasa Bay is fatty and tasty. The mackerel is vinegared and dressed with green onions, mustard, miso, etc. The local people call it "Saba Nuta. Locals call it "nota" or "dorozu," and it has been handed down from generation to generation. The skin of mackerel is easily peeled by seasoning it with vinegar, and it is also tasty when served with savory vegetables.
## Opportunities and Times of Eating Habits
Salt the mackerel for a while, then peel and cut into 1 cm pieces, season with mustard and miso. In addition to leeks, chives, ginger, myoga, garland chrysanthemum, and other flavorful vegetables are sometimes added, and the combination with "Yatabe leeks," a traditional vegetable, is popular. In addition to savory vegetables, a variety of other ingredients are used with Saba Nuta, such as konnyaku and irigoma (parched sesame seeds).
## How to Eat
Salt the mackerel, let it stand for a while, then season with vinegar, peel the skin, cut into 1 cm pieces, and season with mustard or miso. In addition to leeks, chives, ginger, myoga, garland chrysanthemum, and other flavorful vegetables are sometimes added, and the combination with Yatabe leeks, a traditional vegetable, is very popular. In addition to savory vegetables, a variety of other ingredients are used with saba nuta, such as konnyaku and irigoma (parched sesame seeds).
## Efforts for Preservation and Succession
The "Mitsuke Kuni Wakasa-Obama Food Culture Museum" holds cooking classes for children (Kids Kitchen, Junior Kitchen) to pass on local cuisine using local ingredients to the next generation, and holds the "Healthy Hometown Cooking Club" every year. The "Healthy Furusato Cooking Party" is held every year to promote the local cuisine such as "Yatabe Negi Saba Nuta" (mackerel with Yatabe green onion).
## Ingredients
- raw mackerel: 1
- [Seasoning for raw mackerel] Vinegar: As needed (enough to cover the mackerel)
- [Seasoning for raw mackerel] Green onion: 700g
- [Seasoning for raw mackerel] mustard paste: 1 tbsp.
- [Seasoning for raw mackerel] Miso paste: 4 tbsp.
- [Seasoning for raw mackerel] Sugar: 4 tbsp.
- [Seasoning for raw mackerel] Vinegar: 3 tbsp.
## Recipe
1. 1. Cut mackerel into 3 pieces, salt, soak in vinegar overnight, peel and remove small bones.
2. 2. Cut green onion into 2 cm lengths.
3. 3. Boil the mackerel in boiling water with a pinch of salt.
4. 4. Cut the mackerel into 1 cm pieces.
5. 5. Grind miso in a mortar and pestle, add mustard paste, sugar, vinegar, and salt, and grind well.
6. 6. Mix 3 and 4 with 5.
## Provider Information
provider : "Hottosurune Furusato no Aji" (Fukui Prefecture)
 |
# Namagusa jiru ｜ Our Regional Cuisines
**Cuisine Name**: Namagusa jiru
**Region**: Our Regional Cuisines
## Main Lore Areas
Shinbo District, Obama City
## Main Ingredients Used
grilled mackerel, fu, tofu, chikuwa (bean curd), fresh shiitake mushrooms, shimeji mushrooms, kamaboko (fish paste), green onions
## History, Origin, and Related Events
Obama City, the center of Wakasa Bay, was the starting point of the "saba kaido" (mackerel road), which was a route used to transport fish on foot to Kyoto, called "shokuyaku" (carrying on one's back). Known since the Asuka and Nara periods as the "Miketsukuni," or "Land of Food," Obama City played an important role in the food industry, being authorized to deliver foodstuffs to the Imperial Court. In particular, of the six villages in the Miyagawa area, the Shinbo area was home to the Shinbo Mountain Castle (Kasumigajo), which made it easy to obtain foodstuffs from across the mountains. Taking advantage of this, "Namagusa-jiru" is a traditional dish that has been made only in this area. It is a "clear soup" made with grilled mackerel (whole mackerel on bamboo skewers) and has a delicious mackerel flavor and a slightly sweet taste. It used to be indispensable at the end of vegetarianism (after abstaining from meat and alcohol for a certain period of time to mourn) and celebratory occasions. Since the time of the Goshoku era, and even today, seafood from Wakasa Bay is prized throughout Japan as "Wakasa Mono" (Wakasa fish).
## Opportunities and Times of Eating Habits
Even today, some households still make this dish for celebrations such as kenzenshi and Buddhist memorial services.
## How to Eat
After making broth from the head and bones of grilled mackerel, add mushrooms, chikuwa, tofu, and other ingredients, then break up the mackerel meat and simmer it, adding plenty of scallions. It is more like a side dish than a soup.
## Efforts for Preservation and Succession
Fukui Prefecture held a "Fukui Food Culture Lecture" for the media in the Tokyo metropolitan area to have them try traditional foods such as "Namagusa-jiru" (from 2047 to 2022).In Obama City, the "Goshoku Kuni Wakasa Obama Food Culture Museum" was reopened on March 14, 2015, and "Namagusa-jiru" is displayed in the museum as a local dish, and is also popular as a cooking experience menu in the kitchen studio. It is also popular as a hands-on cooking menu in the kitchen studio.
## Ingredients
- Grilled Mackerel: 150g
- fu: 7g
- momen tofu: 150 g
- Chikuwa: 150g
- kamaboko: 1／2
- fresh shiitake mushroom: 20 g
- shimeji mushroom: 20 g
- green onion: 50g
- Water (soup stock): 4 cups
- [Seasoning A] Soy sauce: 1 tsp.
- [Seasoning A] salt: 1／2 tsp.
- [Seasoning A] Sugar: A pinch
- Grilled mackerel head: Appropriate amount
- kelp: Appropriate amount
## Recipe
1. 1. Put water in a pot, add kombu and grilled mackerel head, and bring to a boil, then remove kombu and grilled mackerel head. （Remove the kelp and grilled mackerel head from the pot.)
2. 2. Break up the grilled mackerel into large pieces and soak the fu in water and squeeze out the water.
3. 3. Cut fresh shiitake mushrooms into quarters if they are small. Separate shimeji mushrooms into small bunches.
4. 4. Cut tofu into large pieces, cut chikuwa into 5mm diagonal slices, cut fish paste in half and cut into 5mm thick slices.
5. 5. Cut green onion diagonally.
6. 6. Add seasoning A to dashi broth and simmer with fresh shiitake mushrooms, shimeji mushrooms, chikuwa, fu and tofu. Add the unrolled grilled mackerel and finally the fish paste and plenty of green onions and bring to a boil.
## Provider Information
provider : Fukui Prefecture Dietary Improvement Promoters Liaison Council
 |
# Heshiko ｜ Our Regional Cuisines
**Cuisine Name**: Heshiko
**Region**: Our Regional Cuisines
## Main Lore Areas
Wakasa area (including Kono district in Reihoku)
## Main Ingredients Used
Mackerel, salt, konuka, chili pepper
## History, Origin, and Related Events
It is a traditional dish of the Wakasa area and the Echizen coast. The entrails of the fish are removed and pickled in salt, and the fish is then preserved for a long time without spoiling. It was a valuable source of protein for surviving the harsh winters. It has a long history and is said to have already been produced in the middle of the Edo period. There are several theories as to how it came to be called heshiko. One theory is that the word "heshiko" was derived from "heshikomushi," which is an abbreviation of "heshikomushi" when fishermen marinated fish in a barrel, and another that the word "heshiko" was derived from "hishio," the water that came out after fish were pickled in salt. Heshiko is also made from sardines, squid, and pufferfish, but mackerel is the most common. Seafood caught in Wakasa was transported to Kyoto via the "Wakasa Kaido" (Wakasa Highway), which in recent years has come to be known as the "Saba Kaido" because it was used mainly to transport salted mackerel to Kyoto among many other types of seafood.In the Reinan region, "Konuka Iwashi" (pickled sardines) is often eaten, which is mainly made by pickling sardines.
## Opportunities and Times of Eating Habits
Because it is a long-term preserved food, it is eaten all year round. In the past, nare-zushi, made with heshiko, was an indispensable dish for New Year's and other festive occasions. Nowadays, many producers make nare-zushi.
## How to Eat
Salted mackerel is marinated in konuka (bran) and salt for about six months. The mackerel has a strong salty and delicious flavor, similar to that of kunsei, so recipes that make the most of it include removing the bran and cutting it into pieces, lightly roasting it over a fire, serving it with ochazuke (rice with green tea), as a snack with sake, as an ingredient in rice balls, as a sushi topping, and recently as an ingredient in fried rice, and, like anchovies, on pasta and pizza. Fresh ones are also eaten as sashimi.
## Efforts for Preservation and Succession
Although it is not made at home anymore, it is popular as a local specialty and souvenir.In Mihama Town, Mikata County, the "Mihama Heshiko Association" was established with the aim of branding and improving the quality of heshiko. In 2006, a PR character named "Heshiko-chan" was created to promote the history and image of heshiko. In addition, elementary schools offer extracurricular classes where students learn how to make narezushi, a type of sushi using heshiko, from local people.In Tanakasu, Obama City, a workshop established by volunteer local residents produces and sells narezushi made from mackerel heshiko, and is working to preserve and pass it on by disseminating information about local culture and food culture on its website and at events, as well as by interacting with local high school students.
## Ingredients
- mackerel: 6 medium
- salt: 3 cups
- [Nuka] Konuka (rice bran): 10 cups
- [Nuka] Salt: 1 cup
- [Nuka] Chili pepper: to taste
## Recipe
1. 1. Open mackerel back open, stuff salt inside the body, sprinkle salt all over the mackerel, put a weight on the mackerel and soak for about a week until the water rises.
2. 2. Once the water rises, remove the mackerel.
3. 3. Mix the bran and salt well, put a little on the bottom of the barrel, and fill the barrel tightly with mackerel and bran alternately, pour in the water with the salt from around the mackerel, put red pepper on top, put a weight on top and leave in a cool dark place.
4. 4. After about six months, they are ready to eat.
## Provider Information
provider : "Rediscover! Food of Fukui" partially modified
 |
# Anbin (Red Bean Dougnuts) ｜ Our Regional Cuisines
**Cuisine Name**: Anbin (Red Bean Dougnuts)
**Region**: Our Regional Cuisines
## Main Lore Areas
Kyonan Area
## Main Ingredients Used
Sweet potato flour, wheat flour, sweet potato, sweet red bean paste
## History, Origin, and Related Events
"Anbin" is a local specialty in Kyonan area. It is made by kneading a dough of sweet potato flour, wheat flour, and diced sweet potatoes with boiling water, wrapping it around sweet red bean paste, flattening it, and then steaming it. The name "Anbin" comes from the process of strongly pounding it (in Japanese, Slapping is “Binta") after putting in the sweet red bean paste. Since the land was not suitable for rice cultivation, the cultivation of sweet potatoes, corn, wheat, and other crops was predominant, leading to the development of a culture of flour-based foods. While it can also be made with corn flour, it turns yellow, whereas using sweet potato flour results in a black color. No leavening agents like baking soda are used, and the cooled Anbin has a substantial texture and provides lasting satisfaction. The tradition of making and consuming Anbin declined with changes in dietary habits, but in 1996, the residents of the local community decided to revive their traditional food as part of a town revitalization effort. This initiative led to the establishment of the Rokugo Town Special Product Processing Cooperative, promoting local agricultural products and reviving the traditional dish "Anbin."
## Opportunities and Times of Eating Habits
In the past, Anbin was handmade in each household and enjoyed as a snack during breaks from work. However, nowadays, it is available for year-round purchase and consumption at morning markets and through local organizations, serving as a popular snack and souvenir.
## How to Eat
Sweet potato flour, wheat flour, salt, and diced sweet potatoes soaked in water are mixed with boiling water and kneaded until the texture is soft like an earlobe. The mixture is then shaped into balls, filled with sweet red bean paste, and flattened by hand while being firmly pounded. The flattened pieces are then steamed for about 15 minutes. In addition to sweet potato flour, the dough may also include cornstarch, and various types of bean paste, such as azuki (sweet red bean) paste or white kidney bean paste, can be used as the filling.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The Rokugo Specialty Product Processing Association conducts food education activities by teaching children how to make "anbin" at local elementary schools. Additionally, it has been selected as one of the representative 47 items in the "Special Selection Yamanashi Foods," which is part of Yamanashi Prefecture's efforts to pass down regional foods to the next generation from the list of 176 local foods known as "Yamanashi no Shoku" (Yamanashi's Foods).
## Ingredients
- Sweet potato flour: 700g
- Wheat flour: 300g
- Sweet potato: 200g
- Salt: 1 tbsp.
- Boiling water: 600-800ml
- An (=Sweet bean paste ): 1kg
## Recipe
1. 1. Cut the sweet potato into 5mm dice and soak it in water.
2. 2. Mix sweet potato flour, wheat flour, salt, and the diced sweet potato.
3. 3. Add boiling water to the mixture and knead until it reaches the softness of an earlobe.
4. 4. Form the mixture into a ball (60g), add sweet bean paste (30g), and shape it flat while tapping with hands.
5. 5. Steam for about 15 minutes in a steamer with steam rising.
## Provider Information
provider : "Yamanashi no Shoku Marugoto Taiken Handbook"
 |
# Yakome ｜ Our Regional Cuisines
**Cuisine Name**: Yakome
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Yamanashi (Mainly Chuhoku Area)
## Main Ingredients Used
Glutinous rice (mochi rice), Short-grain rice, Soybeans, Sesame seeds (goma), Salt
## History, Origin, and Related Events
For rice farmers, the seed sowing in the seedbeds around the beginning of spring, known as "Minakuchi Matsuri" is considered the most crucial ritual of the year. During this event, farmers welcome the harvest deity to the irrigation gate (rice paddy entrance) to pray for a bountiful harvest. The offerings presented at the irrigation gate are called "Yakome." The term "Yakome" is said to have originated from Yakome and means roasted rice."Yakome" consists of carefully selected seeds from the previous year's harvest, particularly the leftover rice husks and seeds. These are toasted and offered at the irrigation gate. In addition to "Yakome," seasonal flowers such as irises and peonies, as well as items like paddles and chopsticks used in making Nanakusa-gayu (rice porridge with seven herbs), are also presented. In modern times, "Yakome" refers to a dish made with glutinous rice, short-grain rice, roasted soybeans, and salt. Soybeans, believed to harbor the spirit of the harvest deity, are frequently used in rituals after rice.
## Opportunities and Times of Eating Habits
Around the beginning of May, during the "Minakuchi matsuri" which coincides with the early summer season (around May 6th), this dish is traditionally served and enjoyed.
## How to Eat
Mix glutinous rice and short-grain rice, wash them together, and soak them in water for 5 to 6 hours. Drain the soaked rice in a colander, then steam it in a steamer. Meanwhile, roast the soybeans and transfer them to a bowl, pouring hot water over them to soften (season with salt).Once steam starts rising from the rice, place the roasted soybeans on top of the rice and continue steaming. After about 90% of the cooking time, taste the rice. To give the soybeans a firmer texture, steam them a little longer at this point. When fully cooked, sprinkle roasted sesame seeds over the rice and mix well.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Selected as one of the representative 47 items from the 176 local foods designated for the next generation's succession efforts in Yamanashi Prefecture, known as "Yamanashi no Shoku." The "Special Selection Yamanashi no Shoku" includes items like the "Yakome Burger," which won the grand prize in the 2020 "Yamanashi no Shoku" New Recipe Contest for being easily enjoyable by children. There are also schools providing it in school lunches and traditional Japanese sweet shops manufacturing and selling it.
## Ingredients
- Glutinous rice: 7 cups
- Short-grain rice: 3 cups
- Soybeans: 2 cups
- Sesame seeds: 1 cup
- Salt: About 1 and 1／3 tbsp.
## Recipe
1. 1. Wash the glutinous rice and short-grain rice together, soak them in water for 5-6 hours.
2. 2. Drain the rice in a sieve, then steam it.
3. 3. While the steam from the rice is rising, roast the soybeans. Transfer them to a bowl, add hot water to soften the beans (season with salt).
4. 4. Once steam has risen, place the soybeans from step 3 on top of the rice and continue steaming.
5. 5. When the rice is cooked (approximately 90%), taste it, then sprinkle the saltwater soaked soybeans over it. (If you want the beans firmer, steam them a little more at this point.)
6. 6. Once cooked, roast the sesame seeds and mix them into the rice.
## Provider Information
provider : "Yamanashi no Shoku Marugoto Taiken Handbook" (Yamanashi Local Food Whole Experience Handbook)
 |
# Akebono Daizu no Edamame ｜ Our Regional Cuisines
**Cuisine Name**: Akebono Daizu no Edamame
**Region**: Our Regional Cuisines
## Main Lore Areas
Minobu-cho
## Main Ingredients Used
Akebono Soybeans
## History, Origin, and Related Events
"Akebono Soybeans" have been cultivated in the Akebono region of Minobu Town since the Meiji era. These soybeans are exceptional, with larger size and higher sugar content compared to regular soybeans. They are approximately 1.6 times the size of typical soybeans, and when lined up, 10 beans span about 6 sun (18cm or 7 inches), earning them the alternate name "Tourokusun". The ideal conditions for Akebono Soybeans in Minobu Town include a climate with significant temperature differences between day and night, frequent fog, and soil referred to as "conglomerate gravel layer".Despite being renowned for their quality, Akebono Soybeans face challenges due to their regional specificity, labor-intensive cultivation practices throughout all stages, and the aging population of producers. This has led to a decrease in harvest volume, making these soybeans difficult to obtain, earning them the nickname "phantom soybeans." Young edamame from Akebono Soybeans are particularly rare, as they are only available for a brief period during the harvest season.Efforts have been made to revitalize the region through a collaborative approach among producers, resulting in increased production. Akebono Soybeans are now processed into tofu, miso, croquettes, natto, and other products, contributing to local culinary diversity. It has become a common saying that when attempting to grow Akebono Soybeans in other regions, the first-year harvest may yield large soybeans, but subsequent years may result in smaller beans that lose the distinctive qualities of Akebono Soybeans. Thus, the phrase "Akebono Soybeans are truly Akebono Soybeans when grown in Akebono" is an often expressed statement.
## Opportunities and Times of Eating Habits
"Akebono Soybeans" are a late-maturing variety, so you can enjoy freshly harvested edamame in October, and the soybean harvest takes place from late November to mid-December. Processed products made from these soybeans are available throughout the year.
## How to Eat
Wash the Akebono soybeans with water, generously sprinkle salt, rub them thoroughly to remove any fuzz, and boil them in salted water for 5-8 minutes. Check the firmness during the process and cook to your preferred tenderness. Lift them from the boiling water using a strainer, drain excess water by fanning, and once they cool, they are ready to be enjoyed.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Among the 176 local foods designated for the next generation in Yamanashi Prefecture as part of the "Yamanashi no Tabemono" initiative, there are 47 particularly representative items selected as the "Special Selection of Yamanashi Foods." In October, there are opportunities for hands-on experiences in harvesting Akebono soybeans, and the "Akebono Soybean Production Area Fair" allows people to enjoy and taste the harvest. Additionally, the town is actively engaged in developing new products and promoting online sales.
## Ingredients
- Akebono soybeans: 250g
- Salt: 45g
## Recipe
1. 1. Wash Akebono soybeans with water, sprinkle a generous amount of salt (amount not specified), and rub to remove the fuzz.
2. 2. Boil 1.5L of water with 45g of salt (3% salt content). Add the soybeans from step 1 and boil for 5-8 minutes. Check the firmness during boiling and finish to your preferred tenderness.
3. 3. Drain using a colander, remove excess water by fanning, and once it cools, it's ready to be served. To achieve a vibrant color and good flavor after boiling, it's essential not to immerse the soybeans in water but to spread them on a sieve or similar surface for rapid cooling.
## Provider Information
Recipes vary depending on the region and home.
 |
# Usuyaki ｜ Our Regional Cuisines
**Cuisine Name**: Usuyaki
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Yamanashi Prefecture
## Main Ingredients Used
Wheat flour, Chirimenjako (=small dried fish), Green Shiso
## History, Origin, and Related Events
In Yamanashi Prefecture, where approximately 80% of the land is covered by forests, the use of vast land for rice cultivation is challenging, making rice a precious commodity. Instead, crops such as soba (=buckwheat), corn, sweet potatoes, and miscellaneous grains were cultivated as staple foods. Among them, wheat had high utility, and the development of flour culture was inevitable, as evidenced by "houtou" being a specialty of Yamanashi Prefecture, becoming ingrained in people's lives for many years. "Usuyaki" is a type of flour-based dish that allows for flavor variations with different ingredients and is easy to make. It was not only enjoyed as a home snack but also consumed as a light meal during daily agricultural work due to its portability. Some variations included adding local vegetables, shiso (Japanese basil), beans, while others kept it simple with just wheat flour, often enjoyed with sugar or sweet soy sauce.
## Opportunities and Times of Eating Habits
It is eaten throughout the year.
## How to Eat
Mix flour and water in a bowl, making sure there are no lumps. Add shredded dried young sardines, julienned shiso leaves, and salt to the mixture. Heat a hot plate, spread a thin layer of oil, pour the batter in a circular shape, and cook both sides thoroughly. The ingredients and seasoning can vary in different households, with some adding sweet potatoes, sweetened beans, or sweet red bean paste. Nowadays, there are modern variations with sausages or ketchup for added flavor.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)This dish is selected as one of the 176 regional foods in Yamanashi Prefecture, part of the efforts for passing down to the next generation known as "Yamanashi no Shoku." In Fujikawa City, the "Usuyaki Project" involves local women who have been making this traditional food for generations. They organize events to pass down the art to younger generations and even collect original recipes. You can also enjoy this dish in local restaurants throughout the prefecture.
## Ingredients
- Wheat flour: 150g
- Water: 200ml
- Dried small fish (Chirimenjako): 20g
- Green Shiso: 20 leaves
- Salt: 1／2 tsp
- Cooking oil: As needed
## Recipe
1. 1. Julienne the green Shiso (or cut into 1cm=0.4inches squares).
2. 2. In a bowl, mix wheat flour and water thoroughly to avoid lumps.
3. 3. Add dried small fish, green Shiso from step 1, and salt to the mixture in step 2. Mix well.
4. 4. Heat a hot plate, spread a thin layer of oil, and pour the batter from step 3 in a circular shape. Cook both sides well (approximately 5 minutes on low heat for each side).
5. 5. Serve on a plate, and it's ready to enjoy.
## Provider Information
provider : Yamanashi Prefecture Food Life Improvement Promoter Liaison Council
 |
# Imogara iri Futomaki Sushi ｜ Our Regional Cuisines
**Cuisine Name**: Imogara iri Futomaki Sushi
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Yamanashi Prefecture
## Main Ingredients Used
Sweet potato stalk, Dried shiitake mushrooms, Cucumber, denbu (=sweet and savory pink fish flakes), Sushi rice, nori (=seaweed)
## History, Origin, and Related Events
In Yamanashi Prefecture, "Imogara" is a commonly consumed food that is made from the peeled skin of various types of taro, such as Yattsu-Atama and Akameimo, or from the peeled stems of Hasuimo (taro) that are grown for harvesting the leaf stalks (the part between the leaf and stem). It is also known as "Hoshizuiki." Imogara is dried and used as a preserved food, finding its way into various dishes. When rehydrated, it absorbs broth and seasonings well and has a crunchy texture due to its fibrous nature. Imogara is used in everyday cooking for dishes such as vinegar-based salads, simmered dishes, and kinpira (sauteed and seasoned vegetables). It is also added to miso soup and "Houtou," a regional noodle dish. "Imogara-filled futomaki sushi" is a dish that sweetly simmers Imogara, similar to how kanpyo (dried gourd strips) is prepared, and uses it as an ingredient rolled inside sushi. This dish has been traditionally served on various occasions, including celebrations and gatherings, showcasing the enduring popularity of the delicious taste of Imogara, a cherished local flavor that continues to be passed down through generations.
## Opportunities and Times of Eating Habits
The harvesting of "Zuiki" (taro stems) takes place from early summer to summer, but the processed "Imogara" (dried taro stems) can be stored, making it available throughout the year for various dishes. "Imogara-filled futomaki sushi" is commonly prepared in households on a regular basis and is not limited by seasons, being served on various occasions such as celebrations, ceremonies, and gatherings.
## How to Eat
Place sushi rice on a sheet of nori on a bamboo rolling mat, then roll it with a mixture of soy sauce, sugar, dried shiitake mushrooms, and Imogara (dried taro stems) that have been soaked in. Add thickly rolled omelet, cucumber cut into 1cm square sticks, and other ingredients. Roll everything together to make the sushi roll. Slice it and serve with pickled ginger in sweet vinegar. Additionally, you can include ingredients like chikuwa, aburaage (deep-fried tofu), carrots, etc., which have been simmered in the mixture, for added flavor.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)"Zuiki (Imogara) Cuisine" has been selected as one of the representative 47 items from the local cuisine of Yamanashi Prefecture's "Yamanashi no Tabemono" initiative, which aims to pass down 176 regional dishes to the next generation. It is prepared in households and can also be enjoyed in restaurants, contributing to its continuation for future generations.
## Ingredients
- Rice: 3 cups
- Kombu(=kelp) for Dashi (=Japanese soup stock): 10cm(3.9 inches)
- Vinegar: 2 tbsp.
- Dried shiitake mushrooms: 4 large
- Dried imogara (potato skin): 30g
- Eggs: 2
- Cucumber: 1
- Denbu (sweet fish flakes): 3 tbsp.
- Roasted seaweed (yaki nori): 4 sheets
- Sweet pickled ginger: as needed
- [Seasonings A (Mixed Vinegar)] Vinegar: 4.5 tbsp.
- [Seasonings A (Mixed Vinegar)] Sugar: 3 tbsp.
- [Seasonings A (Mixed Vinegar)] Salt: 1 tsp.
- [Seasonings B] Soaking liquid from rehydrating shiitake mushrooms: 1 cup
- [Seasonings B] Soy sauce: 3 tbsp.
- [Seasonings B] Sugar: 2 tbsp.
- [Seasonings B] Mirin(sweet rice wine): 2 tbsp.
- [Seasonings B] Sake: 1 tbsp.
- [Seasonings C] Sugar: 1 tbsp.
- [Seasonings C] Salt: A pinch
## Recipe
1. 1. Prepare sushi rice. Cook rice with kombu and a bit of sake until slightly firm. In a separate pot, bring Seasonings A (Mixed Vinegar) to a boil, then pour it over the hot rice. Mix well and let it cool.
2. 2. Rehydrate dried shiitake mushrooms in water and slice thinly. Soak dried imogara in water, then wash under running water to remove bitterness. Cut imogara to match the width of nori and simmer it with shiitake mushrooms in Seasonings B until flavored.
3. 3. Mix Seasonings C into the beaten eggs, then make a thick omelet. Cut the omelet into 1cm-wide strips.
4. 4. Cut the cucumber into vertical quarters.
5. 5. Slightly roast the nori.
6. 6. Place a sheet of nori on a sushi rolling mat, spread 1／4 of the sushi rice evenly over it, leaving 1cm(0.4 inches) at the near end and 2cm(0.8 inches) at the far end. Arrange the filling ingredients in the center and roll it tightly using the mat. Repeat for the remaining three rolls.
7. 7. Slice the rolls, placing the cut side up for serving. Garnish with sweet pickled ginger.Note: Additional ingredients like chikuwa, aburaage (fried tofu), and carrots can be simmered and added to the rolls for extra flavor.
## Provider Information
provider : Minami-Alps City Dietary Improvement Promoters Liaison Council
 |
# Sanmameshi ｜ Our Regional Cuisines
**Cuisine Name**: Sanmameshi
**Region**: Our Regional Cuisines
## Main Lore Areas
The central north region
## Main Ingredients Used
Rice, Saury, and Fresh ginger
## History, Origin, and Related Events
Even in Yamanashi Prefecture, which has no sea, fresh, high-quality saury becomes available in autumn. “Sanmameshi” is a dish made by cooking this seasonal saury and new rice together. “Sanmameshi” was indispensable as a feast for farmers to celebrate the successful completion of their autumn harvest. According to one old theory, at the end of the rice harvest, at “the Ebisu-ko Festival ”(which began in the early Showa era), two or three salted sauries (dried) that a trader came from Niigata to sell and one sho of new rice were cooked, and this became the “sanmameshi” that we know today. Even today, many households continue to make this recipe as it is a method of simply lining up the saury and cooking it with rice, resulting in a delicious meal even on busy days.
## Opportunities and Times of Eating Habits
It was made in autumn, when the rice harvest was over and saury and new rice were available, especially on celebratory days. Even now, it is made and eaten in every household when it is in season.
## How to Eat
30 minutes before cooking, wash the rice and drain it in a colander. Put rice, saury fillets, water, sake, and soy sauce in the rice pot and cook. Once cooked, remove the saury fillets and break them up into flakes. Return the saury flakes to the rice and mix in the shredded fresh ginger. Some recipes involve cooking the saury raw, while others involve grilling it on a mesh before mixing it in. In either case, in addition to fresh ginger, perilla and yuzu can also be mixed in for a delicious dish while reducing the characteristic bitterness of blue-backed fish.
## Efforts for Preservation and Succession
In addition to being made in each household, it has been selected as one of the 47 representative “Special Yamanashi Foods” narrowed down from 176 local food items that Yamanashi Prefecture is working to pass down to the next generation. Additionally, at the “14th National Food Education Promotion Tournament in Yamanashi” held in 2019, a sample of “sanmameshi” was provided as a local food of Yamanashi Prefecture.
## Ingredients
- Rice: 2 cups
- Water: 2 cups
- Pacific saury (fillet): 250g 2 large saury if using raw saury
- Sake: 40g
- Soy sauce: 40g
- Fresh ginger: 50g
- Perilla: An appropriate amount
## Recipe
1. 1. Wash the rice 30 minutes before cooking and drain it in a colander.
2. 2. Cut the ginger into 2mm-wide strips.
3. 3. Put the rice from 1, the saury fillets, water, sake, and soy sauce into a rice pot and cook.
4. 4. Once cooked, remove the saury fillets and break them apart into flakes.
5. 5. Return the saury flakes in step 4 to the pot, add the ginger from step 2, and mix.
6. 6. Serve in bowls and top with perilla if desired.
## Provider Information
provider : ”Yamanashi Food: The Whole Experience Handbook”
 |
# Yoshida no Udon ｜ Our Regional Cuisines
**Cuisine Name**: Yoshida no Udon
**Region**: Our Regional Cuisines
## Main Lore Areas
Fujiyoshida City
## Main Ingredients Used
All-purpose Flour, Miso, Soy sauce, Soup stock, Cabbage, etc.
## History, Origin, and Related Events
“Yoshida no udon” is a local dish that originated in the area around the city of Fujiyoshida. It is made of flour noodles that have a chewy, firm, and thick texture, and is served in a broth of miso and soy sauce. Fujiyoshida City has a cool climate and volcanic ash soil at an altitude of 700-900 m, which makes rice cultivation unsuitable. Instead, wheat, barley, buckwheat, and minor grains were cultivated, leading to a culture of eating powdered foods. In the early Showa period, the textile industry was thriving in Fujiyoshida, and it is said that the men in charge of peddling udon noodles began to make udon for lunch so that the women working the weaving machines would not have to stop to prepare lunch. This also helped to prevent their hands from becoming rough when touching the silk threads. The men kneaded the noodles vigorously, resulting in a filling and characteristic firmness. “Houtou” is another famous local dish from Yamanashi Prefecture, while “Yoshida's udon” has been popular for a long time and is now famous not only in the area around Fujiyoshida City, but also in Yamanashi Prefecture.
## Opportunities and Times of Eating Habits
It is a popular food consumed all year round. It is often eaten during festive occasions such as Bon and the New Year as a symbol of longevity and happiness due to its long shape.
## How to Eat
To make the dough, place it in a plastic bag and knead it for an hour. After that, step on the plastic bag while it's still containing the dough to further knead it. Fold the dough into three and cut it into 5mm pieces. Boil the pieces in hot water, remove the sliminess in cold water, then add miso or soy sauce to the broth with soup stock such as dried sardines or dried bonito flakes. You can eat it with steamed cabbage or horse meat boiled in sweet soy sauce if preferred.
## Efforts for Preservation and Succession
Yamanashi Prefecture has many “Yoshida's Udon” restaurants, which attract visitors from other prefectures. The prefecture is working hard to preserve and pass on 176 local foods to the next generation, and 47 of them have been recognized as "specially selected foods of Yamanashi". In 2007, the Ministry of Agriculture, Forestry and Fisheries selected Yoshida's Udon as one of the "100 Local Dishes of Rural Villages" from all over Japan.
## Ingredients
- [Noodle] All-purpose flour: 800g (or 500g high-gluten flour, 200g cake flour)
- [Noodles] Water: 320ml
- [Noodle] Flour: Appropriate quantity (cornstarch, potato starch, etc.)
- [Noodle] Salt: 1 tbsp.
- [Broth] Miso paste: 56g
- [Broth] Soy sauce: 48g
- [Broth] Powdered seasoning: 24g
- [Broth] Dried sardines: 16g
- [Broth] Bonito shavings: 20g
- [Broth] Bonito flakes: 6g
- [Broth] Water: 2L
- [Ingredients] Cabbage: 1／4
- [Ingredients] Salt: Appropriate quantity
## Recipe
1. 1. [Noodles Step 1]Mix the flour with a small amount of salt water.Adjust the water quantity according to the season, using less in summer and more in winter.
2. 2. [Noodles Step 2]Gradually add the water to the bowl of flour. Once mixed, place the dough in a plastic bag and let it rise for around an hour.
3. 3. [Noodles Step 3]While the dough is still in the plastic bag, knead it by stepping on it.
4. 4. [Noodles Step 4] Spread the kneaded dough by stepping on it until it's about 1cm thick.
5. 5. [Noodles Step 5]Sprinkle flour on top of the dough and roll it out to around 5mm thickness.
6. 6. [Noodles Step 6] Fold the dough into thirds and cut it into pieces approximately 5mm wide.
7. 7. [Noodles Step 7] Boil the noodles for around 12 minutes.
8. 8. [Noodles Step 8]Rinse the boiled noodles in cold water. Before serving, it's recommended to boil the noodles again.
9. 9. [Soup Step 1]Boil water in a pot and add dried bonito, bonito shavings, and dried bonito flakes. Boil on high heat.
10. 10. [Soup Step 2]Stop heating just before the mixture comes to a boil, then remove the dried sardines, bonito shavings, and dried bonito flakes. Keep the heat low.
11. 11. [Soup Step 3]Boil the soup stock and mix in miso, soy sauce, and powdered seasoning. After seasoning, reduce the heat from low to medium and avoid allowing the soup to come to a boil. Keep the heat at a medium level.
12. 12. [Ingredients Step 1]Fill the pot with hot water to 1／6 capacity, and add a pinch of salt.
13. 13. [Ingredients Step 2]Slice the cabbage into quarters, then put it in the pot and steam for around 5 minutes. The desired tenderness is about the level where chopsticks stick into the cabbage.
14. 14. [Ingredients Step 3]Cool the cabbage under running water for about 5 minutes.
15. 15. [Ingredients Step 4]Remove the core from the cabbage and slice it into 5mm pieces, then cut it into half lengths. If desired, top the ingredients with boiled horse meat with sugar, soy sauce, and sake.
## Provider Information
provider : A Handbook for Experiencing All the Foods of Yamanashi
 |
# Korogaki (Dried persimmon) ｜ Our Regional Cuisines
**Cuisine Name**: Korogaki (Dried persimmon)
**Region**: Our Regional Cuisines
## Main Lore Areas
Koshu City, Minami-Alps City, etc.
## Main Ingredients Used
Astringent persimmon
## History, Origin, and Related Events
“Korogaki” is a candy-colored dried persimmon that is often made in Koshu City and Minami-Alps City. It is made from a larger variety of persimmon that has a moisture content of around 25% to 30% and a crystallized sweetness and white powder. This type of persimmon is called “korogaki”, and it is dried for a longer period of time than a soft persimmon, which has a moisture content of around 50% named"Anpogaki". The name “Korogaki” comes from the way the peeled persimmons are dried in the sun. They are placed side by side in different positions so that the entire fruit is exposed to the sun. From November to December, persimmons dried under the sun in front of the eaves of houses form an orange curtain, and are a popular autumn taste.
## Opportunities and Times of Eating Habits
Persimmons are available for purchase and consumption from mid-December until late January, after which they are dried and sold as kororogaki. Thanks to advancements in preservation techniques, persimmons can now be stored for up to one month in individual packaging, and if frozen, they can be stored for up to a year. However, due to its high sugar content, persimmons do not freeze well.
## How to Eat
During November, when the persimmons are ripe for harvest, pick the reddish ones and leave a T-shaped handle on them. Peel the skin off, but leave the tip of the butt end. If possible, dip the fruit in boiling water to prevent mold and remove the sticky residue from the surface. Tie a plastic string into a loop and hang each persimmon on a pole with a T-shaped handle at each end to dry in the sun under the roof's eaves. Once dry, remove the persimmons from the pole, remove the string, cut off the handles using pruning shears, and shape the persimmons into a small oval shape. If available, wrap them in rice straw and leave them in a cool, dark place until they become powdery. Sometimes the hardened ones are made into tempura.
## Efforts for Preservation and Succession
Of the 176 local foods that Yamanashi Prefecture is working to pass on to the next generation, 47 are selected as "Specially Selected Yamanashi Foods".
## Ingredients
- Astringent persimmons: Appropriate quantity (not overriped)
- Plastic string: Appropriate quantity (60 cm length)
## Recipe
1. 1. Harvest persimmons in mid-November once they have turned red enough, but leave the handle in a "T" shape.
2. 2. To peel the persimmons, turn them around with a knife and remove the hefty part, while leaving only the skin at the tip of the buttocks. It is recommended to dip the persimmons in boiling water to prevent mold and to remove the sticky astringent residue on the surface, making them easier to handle.(A peeler is more efficient for peeling the skins and if you're making large quantities, wear plastic gloves to avoid getting the astringent residue on your hands.)
3. 3. To dry persimmons efficiently, start by tying a plastic string into a loop and hanging the persimmons on a pole using T-shaped handles at each end. Hang them under the eaves in the sun, ensuring they hang shorter on one side and longer on the other for effective drying.
4. 4. Adjust the persimmons to expose all sides to the sun, but ensure they do not get rained on. After about a week, when the persimmons are soft, knead them with your fingertips. This should be done around mid-December.
5. 5. Take the persimmons off the pole, remove the strings, and use pruning shears to cut off the handles and shape them into a small oval shape.
6. 6. If available, wrap the persimmons with rice straw and leave them in a cool, dark place until they become floury. This should be done towards the end of the year.
## Provider Information
provider : Ms. Keiko Shinkai
 |
# Koshu Ko-Umezuke ｜ Our Regional Cuisines
**Cuisine Name**: Koshu Ko-Umezuke
**Region**: Our Regional Cuisines
## Main Lore Areas
Chuhoku region, Kyoutou region, Kyōnan region
## Main Ingredients Used
Koshu mini plum, red perilla, salt, rice vinegar
## History, Origin, and Related Events
“Koshu ko-umezuke” is made by harvesting Koshu mini plums―a special product of Yamanashi Prefecture―when they are still green and finishing the pickling by the end of May. The climate with a unique temperature difference, especially in the Kofu basin, is suitable for growing mini plums. The seeds are small and the flesh is thick, so they’re small but have a good texture. Plum cultivation became popular with the decline of sericulture. In recent years, the amount of production has decreased due to the development of residential land, roads, and the aging population, but it’s said they sill boast the largest production of mini plums in Japan. There’s even a record stating it was a special product of the prefecture in the late Edo period. “Koshu ko-umezuke,” which was created through trial and error to find the right texture and salt content, is also known as “karikari-zuke” because of its crunchy (karikari) texture, and is overwhelmingly popular among the processed plum products in the prefecture. Because they aren’t dried in the sun like conventional pickled plums, they stand out for being preserved while pickled in plum vinegar called “dobuzuke.”
## Opportunities and Times of Eating Habits
It can be eaten all year round because it keeps well.
## How to Eat
Soak the Koshu mini plums in plenty of water to remove the bitterness, remove the stems, and rub with salt until the green color increases. Put well-washed and dried egg shells in a bag, crush them roughly, and put them in the bottom of the container. Place a weight on the plums and pickle them in salt until the plum vinegar comes out. The egg shell is a natural organic lime that gives the plum its crunchy texture. Next, mix it with red perilla that has been rubbed with salt to remove the bitterness, rice vinegar, shochu, etc., and store it in the refrigerator. You can eat it after about a month. It can be eaten as it is with rice or as an accompaniment to tea, but it can also be used in unexpected dishes such as rice balls, ochazuke, mixed with ginger, and in Japanese-style pasta (depending on the variation).
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Of the 176 local Yamanashi foods that Yamanashi Prefecture is working to pass down to the next generation, it has been selected as a “Yamanashi Specialty Food,” one of the 47 most representative Yamanashi foods. It can be easily purchased at supermarkets and online stores.
## Ingredients
- Koshu mini plum: 2kg
- salt: 200g (10% of the plums)
- egg shells: 15
- red perilla: 4–5 bundles (net weight: 400g)
- salt: 40g (10% of the perilla)
- rice vinegar: 100ml
- shochu (35%): 80ml
## Recipe
1. 1. Wash the plums and soak them in plenty of water overnight to remove the bitterness, then wipe off the moisture and remove the calyx.
2. 2. Put the plums and salt in a container, and rub the salt into the plums until they have a more greenish tint.
3. 3. Wash the egg shells well, dry them, put them in a gauze bag, crush them roughly, and put them in the bottom of the container.
4. 4. Place a drop lid on top of the plums, put the same amount of weight as the plums on top, and leave in a cool dark place until the white plum vinegar rises.
5. 5. Remove the leaves from the red perilla, wash them, sprinkle them with a suitable amount of salt and rub it in to remove the bitterness, discard the juice, and add the leaves to the container from Step 4. Add vinegar and shochu, mix, cover the surface with plastic wrap, close it with a lid and store in the refrigerator.If you leave it for a month, the flavors will blend and it’s ready to eat.
## Provider Information
provider : “Ogossou's Tamate-Bako Recipe Collection” (Author: Keiko Shinkai)
 |
# Ozara ｜ Our Regional Cuisines
**Cuisine Name**: Ozara
**Region**: Our Regional Cuisines
## Main Lore Areas
Kofu City, Kai City, Minobu, Showa
## Main Ingredients Used
Locally produced flour
## History, Origin, and Related Events
When talking about the local cuisines of the Yamanashi Prefecture, hōtō (flat udon noodles and vegetables stewed in miso soup) is often brought up as an example. However, as the Yamanashi Prefecture is one surrounded by mountains, winters are extremely cold whilst summers get extremely hot and this has led to ozara being more preferred over hōtō in the summer seasons. Using cooled noodles thinner than hōtō, ozara is a dish where you enjoy these noodles by dipping them into a warm soy sauce based dipping sauce. As opposed to hōtō which you directly cook in a pot with other ingredients and enjoy, the noodles for ozara are rinsed in cold water after they are boiled on their own. This allows the noodles to be slippery and refreshing to slurp, making them an easy food to eat during the hot summers and a popular choice to prevent fatigue from the summer heat. When rice was scarce in the past, it was made as a delicacy when the weather was warm.
## Opportunities and Times of Eating Habits
Whilst ozara is often seen in households and hōtō speciality restaurants during the warm summer season, there are also hōtō speciality restaurants which provide them throughout the whole year. Even during the winter, ozara is still served after meals at Kofu’s inns and at the end of events such as funerals. Some also enjoy it after having drunk some alcohol.
## How to Eat
In a bowl, place wheat flour, table salt and lukewarm water and knead thoroughly. Then place a damp cloth over the bowl and let the dough rest for approximately 30 minutes. Stretch the dough out onto a board and cut into strips as thinly as possible. Boil the noodles in a full pot of boiling water. Once the noodles are boiled, place them in a bowl of cold water and run thoroughly through with more cold water. Place the cooled noodles in a bamboo draining basket (zaru). Prepare the dipping sauce and condiments. It is also common to add ingredients such as meat, seasonal vegetables, and mushrooms to make the dipping sauce heartier.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Hōtō speciality restaurants often make ozara as a summer speciality menu and ozara for souvenir use is also locally manufactured and sold. Ozara is also amongst one of the 176 ‘Yamanashi foods’ that the Yamanashi Prefecture is working to pass on to the next generation and has been further selected to be one of the 47 ‘Specially Selected Yamanashi Foods’.
## Ingredients
- 【Ozara noodles】 Locally produced flour: 300g
- 【Ozara noodles】 table salt: A pinch
- 【Ozara noodles】 Lukewarm water: 150ml
- 【Dipping sauce】 Stock: 600ml
- 【Dipping sauce】 Soy sauce: 4 tablespoons
- 【Dipping sauce】 Mirin: 3 tablespoons
- 【Condiments】 Spring onion: 2 shoots
- 【Condiments】 Japanese ginger: 2 pieces
- ※ You can also add other condiments such as seaweed, wasabi, Japanese perilla leaves or ginger based on your own preference.:
## Recipe
1. 1. In a bowl, place flour, table salt and lukewarm water and knead thoroughly. Then place a damp cloth over the bowl and let the dough rest for approximately 30 minutes.
2. 2. Stretch the dough from step 1 out onto a board and cut as thinly as possible into strips.
3. 3. Boil a full pot of water and then place noodles from step 2 into pot to cook.
4. 4. Once the noodles are boiled, place noodles into a bowl of cold water and run more cold water thoroughly through noodles. Place cooled noodles onto a bamboo draining basket.
5. 5. Prepare the dipping sauce and condiments.
## Provider Information
provider : Recipe provider: ‘The complete handbook to experiencing Yamanashi’s food’
 |
# Azuki Hoto ｜ Our Regional Cuisines
**Cuisine Name**: Azuki Hoto
**Region**: Our Regional Cuisines
## Main Lore Areas
Hokuto City, Ichikawamisato Town, Minobu Town, Kai City, Kofu City
## Main Ingredients Used
Flour, azuki beans, sugar
## History, Origin, and Related Events
"Hoto" originated as something eaten in a red bean soup in the Heian Period, as recorded in the diaries of aristocrats. In Yamanashi after the Edo period, it was common to eat "hoto" stewed in miso, but "azuki hoto" was eaten during celebrations like New Year's and Obon as well as regional events such as during rice planting season. "Azuki hoto" is served at the festival held at the end of July every year at Miwa Shrine in Sutamacho Wakamiko, Hokuto City, which is why the festival is also called "Hoto Festival." The red color of azuki beans is said to have the power to drive away noxious vapors and ward off evil, so people offered fresh azuki beans and flour before altars, ate the "azuki hoto" served, and gave thanks for the harvest. Originally mochi was put into azuki bean soup, but rice is extremely precious in in Yamanashi Prefecture, whose land is largely unsuitable for the cultivation of rice, so "hoto" noodles were cut thickly and treated as a mochi substitute in sweet azuki bean soup.
## Opportunities and Times of Eating Habits
It is eaten for New Year's, Obon, village festivals, and celebratory regional events such as during the rice planting period. The harvest for azuki beans and rice takes place at the end of July, and "azuki hoto" was served as a special meal during the close of the hottest period of the year.
## How to Eat
Add warm water to flour and knead by hand. Let rest for 30min and knead again. Dusting the surface with flour, roll out the dough and cut it into pieces a little wider than udon noodles. Rinse the azuki beans with water and heat in a pot with plenty of water; once it boils, strain and discard the water. Boil again with plenty of water; once boiling, set to low heat and simmer until soft. Once it has thoroughly cooked, mash with a pestle and season with salt and sugar. Boil the hoto noodles in plenty of hot water, rinse quickly under cold water, add to azuki bean soup, and it is ready once it boils. You can adjust the amount of sugar and how mashed the azuki beans are according to your preferences.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is among the 176 "Yamanashi foods," local foods which Yamanashi Prefecture is endeavoring to pass on to the next generation, and has furthermore been chosen as one of the "specially selected Yamanashi foods," a selection which has been narrowed down to 47 items. You can also eat "azuki hoto" at "hoto" specialty stores.
## Ingredients
- 【Noodles】Flour: 200g
- 【Noodles】Warm water: 100ml
- 【Noodles】Salt: suitable amount
- 【Azuki bean soup】Azuki beans: 200g
- 【Azuki bean soup】Water: 2L
- 【Azuki bean soup】Sugar: 200g
- 【Azuki bean soup】Salt: 1 tsp
## Recipe
1. 1. 【Hoto noodle dough step 1】Add warm water to flour, and knead the dough until it has a slightly stiff consistency. Let rest for 30min and knead again.
2. 2. 【Hoto noodle dough step 2】Dust the rolling surface with flour and roll out the "Hoto noodle dough process 1." Cut into pieces that are wider than udon noodles.
3. 3. 【Azuki bean soup step 1】Wash azuki beans in water, then put into a pot with plenty of water and heat on low flame. Once boiled, strain and discard the water.
4. 4. 【Azuki bean soup step 2】Boil again in plenty of water; once boiling, turn heat down to low, and let simmer until cooked to softness.
5. 5. 【Azuki bean soup step 3】Once thoroughly cooked, mash the azuki beans with a pestle and season with salt and sugar.
6. 6. 【Azuki bean soup step 4】Boil the hoto noodles in plenty of hot water, rinse quickly under cold water, add to azuki bean soup; it is ready once it has boiled.
## Provider Information
provider : Recipe source: "Yamanashi no Shoku Marugoto Taiken Handbook"
 |
# Memaki ｜ Our Regional Cuisines
**Cuisine Name**: Memaki
**Region**: Our Regional Cuisines
## Main Lore Areas
Town of Fujikawaguchiko
## Main Ingredients Used
Dried arame kelp, wakasagi (Japanese pond smelt) or similar fish, soy sauce, sugar, sake, mirin
## History, Origin, and Related Events
"Memaki" is a local dish in which fish is wrapped in arame (a kelp related to kombu) and slowly simmered with soy sauce and sugar. The name "memaki" comes from the fact that it is wrapped in arame kelp. It is said that since the middle of the Edo period, the Shinto priests who provided lodging and received guests on their religious trips to Mount Fuji treated them to memaki. It has also spread throughout the region as a festive dish to celebrate the regular festival at Kawaguchi Asama Shrine in Fujikawaguchiko Town. Memaki's triangle shape is said to represent Mount Fuji, while the toothpick used to hold the arame kelp wrapping is said to signify the pilgrim's staff used to climb Mount Fuji. These may also convey the religious belief in Mount Fuji and a prayer for safety in climbing the mountain. Because the arame kelp used as an ingredient is very hard, it must be simmered for several days. However, this serves to preserve the dish, and it was once used as a convenient portable food for climbing Mount Fuji. In addition, memaki's triangle shape mimics the shape of the kimono worn by the enshrined deity, the goddess of Fuji Lady Konohanasakuyahime.
## Opportunities and Times of Eating Habits
In April, storefronts around Fujikawaguchiko Town line up arame kelp on display to be sold as an ingredient for memaki.
## How to Eat
Arame kelp is boiled and shade-dried, then used to wrap fish and make a triangle shape. Following this, it is simmered at least 10 hours until soft, then seasoned and simmered again until the flavor is absorbed.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Because it is made only in some areas and requires a lengthy effort, the number of memaki producers is decreasing. However, the regional dish is cherished so much by locals that the spring festival held in April of each year at Kawaguchi Asama Shrine is known as the "Memaki Festival," and the local women of each household pass on the tradition to their children and grandchildren by making it at home.
## Ingredients
- dried arame kelp (2 bundles): 500g
- approximately 150 small fish such as wakasagi (Japanese pond smelt):
- water: as needed (a generous amount)
- soy sauce: 400ml
- sugar: 500g
- sake: 300g
- mirin: 180g
## Recipe
1. 1. Boil arame kelp in plenty of boiling water for about 10-15 minutes, rinse well with cold water, and dry in the shade until no longer wet.
2. 2. Wrap fish fillets in arame kelp to make a triangle shape, and secure with a toothpick.
3. 3. Arrange ingredients from step 2 in a pot, add plenty of water, and simmer for at least 10 hours while skimming any scum that develops.
4. 4. When the memaki become soft, season with soy sauce, sugar, sake, mirin, and other flavorings, and simmer long enough for the flavor to soak into the center of the memaki. (Low heat)
## Provider Information
provider : Recipe provided by the "Yamanashi No Shoku Marugoto Taiken Handbook"
 |
# Chicken Motsuni ｜ Our Regional Cuisines
**Cuisine Name**: Chicken Motsuni
**Region**: Our Regional Cuisines
## Main Lore Areas
Kofu City
## Main Ingredients Used
Chicken liver, gizzard, heart, kinkan (unlaid eggs), himo (fallopian tubes), soy sauce, sugar, sake
## History, Origin, and Related Events
“Chicken Motsuni“ is a dish made from chicken innards such as liver, gizzard, heart, kinkan (unlaid eggs), and himo (fallopian tubes), simmered in a sweet soy-based sauce. Around 1950, shortly after the end of WWII, the second-generation owner of Okuto Honten Kunimoten, a soba noodle restaurant established in 1913 in Kofu City, was asked by a butcher if there was anything he could do with the chicken parts that were thrown away. At that time, there was still a shortage of food, and after much trial and error to make a cheap and tasty dish, he developed Chicken Motsuni, which was simmered in soy sauce and sugar, both of which were precious commodities at that time. The sweet-salty flavor goes well with alcohol and is the perfect topping for rice, making the dish a staple at izakaya, set menu restaurants, and soba noodle restaurants, and a favorite of Kofu residents. Although “Motsuni” usually refers to a soup dish that has been simmered for a long time, Chicken Motsuni is made in a unique way by quickly braising chicken liver and other ingredients in a small amount of sauce over a high flame to lock in the flavor and sweetness of the chicken innards. The origin of the name of the ingredient “kinkan” is also interesting.
## Opportunities and Times of Eating Habits
Chicken Motsuni is eaten all year round, regardless of the season.
## How to Eat
Remove excess parts from the liver, gizzard, heart, kinkan, and himo, and cut each part into bite-size pieces. Wash thoroughly in lightly salted water and drain off the brine. In a frying pan, bring the soy sauce and sugar to a boil over high heat, adding a little sake or water if it is too thick. When the sauce starts to bubble a little, add the chicken innards, combine gently, and cover. Stir occasionally to prevent burning. When the sauce begins to stick to the edge of the pan, it is ready to serve. Serve with lettuce, cooked shishito peppers, or other vegetables, as desired.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Chicken Motsuni is a staple menu item at soba noodle restaurants, hoto noodle restaurants, set menu restaurants, and other establishments, and can also be purchased at supermarkets in the prepared food section. In addition, since 2008, Chicken Motsuni has been promoted nationwide as a B-class gourmet dish from Kofu by the “Connecting Through Chicken Motsuni Taskforce,” a voluntary community revitalization group formed by young employees of Kofu City Hall. The dish has also been widely featured in the media, with online orders being received from outside of Yamanashi Prefecture.
## Ingredients
- Chicken liver: 300g
- Chicken gizzard: 250g
- Chicken hearts: 50g
- Kinkan (unlaid eggs): 50g
- Himo (fallopian tubes): 50g
- Soy sauce: 1／2 cup (100 ml)
- Sugar: 100g
- Sake: A little
- Water: A little
- Lettuce: To your liking
- Shishito peppers: To your liking
## Recipe
1. 1. 【Preparation】(1) Use only the red heart-shaped parts (two pieces) of the liver. Cut into bite-size pieces.(2) Remove the white and pink parts that are connected to the gizzards and cut into bite-size pieces.(3) Cut the hearts in half lengthwise and remove any clumps of blood.(4) Cut the kinkan in half lengthwise and remove any connective tissue.(5) Cut the himo into 3cm pieces.
2. 2. Make a light brine from salt and water and wash the cut chicken innards thoroughly to remove any odor. Drain off the brine after washing.
3. 3. Add the soy sauce and sugar to a frying pan and bring to a boil over high heat. If the sauce is too thick, add sake or water to thin it out.
4. 4. When the sauce starts to bubble a little, add the chicken innards.
5. 5. Combine gently and cover with a lid, stirring occasionally to prevent burning.（The sauce is done when it sticks to the edge of the pan.)
6. 6. Serve with lettuce, cooked shishito peppers, or other vegetables, as desired.
## Provider Information
provider : Recipe provided by: Yamanashi Cuisine Marugoto Taiken Handbook
 |
# Awabi no nigai ｜ Our Regional Cuisines
**Cuisine Name**: Awabi no nigai
**Region**: Our Regional Cuisines
## Main Lore Areas
Kofu City
## Main Ingredients Used
Cooked abalone shellfish
## History, Origin, and Related Events
Abalone shellfish is a specialty of Yamanashi Prefecture. There are various theories as to why abalone, a seafood, became a specialty in an inland area surrounded by mountains and not facing the sea. One of them is that it was not easy to transport abundant seafood from the neighboring Suruga Bay (Shizuoka Prefecture) across mountains without transportation and refrigeration facilities as is the case today, and only a few salted or dried fish were delivered. In the Edo period, fresh abalone from Suruga Bay was processed, marinated in soy sauce, and packed in wooden casks for transportation. There is also a theory that Shingen Takeda, noting the nutritional value of abalone, invented abalone as a campaign food. Compared to raw abalone, boiled abalone contains more glutamic acid and aspartic acid, which increases its flavor, and this may be the reason why it became a specialty of inland regions.
## Opportunities and Times of Eating Habits
Today, abalone is valued as a gift.
## How to Eat
Slice the cooked shellfish into thin slices, cut the liver into small bite-sized pieces, and serve with shiso and thinly sliced cucumber. The liver can be grated and topped with a mayonnaise sauce. It can also be served with lemon juice, carpaccio, or salad. No matter how it is cooked, the flavor of the cooked shellfish is brought out, and it is said to go well with wine, beer, and sake.
## Efforts for Preservation and Succession
Of the 176 local foods "foods of Yamanashi" that Yamanashi Prefecture is working to pass on to the next generation, 47 are selected as "specially selected foods of Yamanashi". There are many food vendors in the prefecture that produce and sell the food, not only in stores but also by mail order. There are a variety of products available for sale, from large, firm, and affordable ones to smaller ones, as well as those processed from the boiled wadding.
## Ingredients
- Abalone boiled shell: 1 piece
- cucumber: 1 (or 5 cm daikon radish)
- soy sauce: 2 tbsp.
- wasabi (Japanese horseradish): a pinch
## Recipe
1. 1. Cut boiled clams as thinly as possible.
2. 2. Cut cucumber or daikon radish into thin strips.
3. 3. Place the tsuma on a plate, and serve the slices of boiled clams.
## Provider Information
provider : Ms. Takayo Yoda
 |
# Amanatto no osekihan ｜ Our Regional Cuisines
**Cuisine Name**: Amanatto no osekihan
**Region**: Our Regional Cuisines
## Main Lore Areas
Minami-Alps City, Kai City, Yamanashi City, Kofu City
## Main Ingredients Used
Glutinous rice, Uruchi rice, Amanatto (sweet soybeans)
## History, Origin, and Related Events
Ama-natto no Osekihan (red rice with sweetened soybeans)" is, as the name suggests, red rice cooked with ama-natto (sweetened soybeans). It tastes sweet, and is popular among the locals for its delicious sweetness when sprinkled with sesame salt. Since it is made without using sasage or azuki beans, the glutinous rice does not turn red, but is instead colored with food coloring. Japanese confectionery stores and supermarkets sell both sweet sekihan made with amanatto and non-sweet sekihan made with sasage or azuki beans, which are well-known throughout Japan. Since ancient times, the color red has been believed to ward off evil spirits. For this reason, "sweet red rice with red beans" is just as essential for festive occasions as non-sweet red rice. Although sweet sekihan seems very unusual, it is also eaten in parts of Hokkaido and Tohoku, far from Yamanashi Prefecture. There are many theories about its roots, including one that the Nanbu clan, who moved from Kai no Kuni (Yamanashi Prefecture) to Aomori Prefecture during the Kamakura period (1185-1333), introduced it to the region, and another that amanatto was added to school lunches in Yamanashi Prefecture 50 years ago after hearing about it from people in Aomori.
## Opportunities and Times of Eating Habits
Ama-natto does not need to be soaked in water or glutinous rice in boiling water, making it easy to prepare, so it is made all year round. It is especially popular on festive occasions.
## How to Eat
Mix glutinous and non-glutinous rice, wash, drain, and place in rice cooker. Dissolve the red food coloring in a small amount of water. After the rice is cooked, add the dissolved red coloring to the rice and cook in the rice cooker. When the rice is finished cooking, top with the amanatto (sweet soybean paste), cover the rice cooker again, and let it steam for a little while. Mix quickly, place in a bowl, and sprinkle with sesame salt. Hanamame Sekihan" (red rice with red beans) is also eaten in mountainous regions where Hanamame is a specialty.
## Efforts for Preservation and Succession
It can be purchased at Japanese confectionery stores, supermarkets, and convenience stores. It is also selected as one of the "Specially Selected Yamanashi no Shoku (Foods of Yamanashi)," a selection of 47 representative items out of 176 local foods that Yamanashi Prefecture is working to hand down to the next generation.
## Ingredients
- Glutinous rice: 2 gou
- Uruchi-rice: 1 gou
- Amanatto (sweet soybeans): 150g
- red food coloring: a pinch
- sesame salt: a pinch
## Recipe
1. 1. Mix glutinous and non-glutinous rice, wash, drain and put into rice cooker.
2. 2. Dissolve the food coloring in a small amount of water. 1.
3. 3. Cook the rice in the rice cooker.
4. 4. When the rice is finished cooking, put the ama-natto on top, cover the rice cooker again, and let it steam for a while.
5. 5. Mix quickly and easily and serve with sesame salt.
## Provider Information
provider : "Yamanashi-no-shoku: A Handbook for Experiencing the Whole Food of Yamanashi"
 |
# Mimi ｜ Our Regional Cuisines
**Cuisine Name**: Mimi
**Region**: Our Regional Cuisines
## Main Lore Areas
Fujikawa Town, Jukkoku area
## Main Ingredients Used
Daikon radish, carrots, taro, burdock root, shiitake mushrooms, green onions, miso, flour, etc.
## History, Origin, and Related Events
"Mimi" is a local dish mainly in the Toya area of Fujikawa Town. It is made by kneading flour and cutting it into bite-size pieces, then sticking the two corners of the dough together to make a triangular shape and stewing it with vegetables in a miso flavor. It is similar to "houtou," but "mimi" is so named because of its distinctive triangular shape, which resembles the shape of a "winnowing basket," a farming implement (some say it is because it resembles an ear). There is also a legend that a warrior of the Minamoto clan ate it to celebrate his victory in battle in Juya (various theories exist), and it is said to have been called "fuku-mi," meaning "to scoop up good fortune," which in turn became "mimi. It is said to have been considered a very auspicious food, and became a dish for New Year's and festive occasions. In Jukkoku, "mimi" is still served to the god of the year for breakfast on New Year's Day every year, and is then eaten with the family.
## Opportunities and Times of Eating Habits
It is eaten on the morning of New Year's Day and at festivals and celebrations where many people gather.
## How to Eat
Knead flour with lukewarm water, cover with a wet dish towel, and let rise for about 30 minutes. Add "Mimi" to the vegetable broth and simmer further, adding miso at the end to taste. The "mimi" does not need to be pre-boiled.
## Efforts for Preservation and Succession
"Mimi" is made at home on New Year's Day and passed down as a "hometown" taste. It can also be enjoyed at restaurants. Some elementary and junior high schools serve it as a school lunch with an explanation of the origin and history of "Mimi".
## Ingredients
- daikon radish: 200g
- carrot: 100g
- taro: 500g
- burdock root: 120g
- shiitake mushroom: 90g
- Green onion: 100g
- Miso paste: 100g
- [dough] Flour: 300g
- [dough] Lukewarm water: 150ml
- [Dashi stock] Niboshi (dried sardines): 20g
- [Dashi stock] Water: 800ml
## Recipe
1. 1. Cut daikon radish into chunks, carrot into half-moon slices, and taro into bite-sized pieces. Cut burdock root diagonally, shiitake mushrooms finely, and leeks into small pieces.
2. 2. Put flour and lukewarm water in a bowl, knead well by hand, cover with a wet dish towel, and let stand for 30 minutes. Place on a board, spread thinly with a pasteboard, and cut into 5 cm squares.
3. 3. Make a broth with dried sardines and boil the vegetables.
4. 4. When the vegetables are tender, add the minced fish and simmer.
## Provider Information
provider : "Yamanashi-no-shoku: A Handbook for Experiencing the Whole Food of Yamanashi"
 |
# Seida no tamaji ｜ Our Regional Cuisines
**Cuisine Name**: Seida no tamaji
**Region**: Our Regional Cuisines
## Main Lore Areas
Uenohara City
## Main Ingredients Used
Potatoes (small), miso, sugar, etc.
## History, Origin, and Related Events
Seida no tamashi" is a local dish handed down from generation to generation in the Yuzurihara area of Uenohara City. It is made by boiling small potatoes with their skin on with miso paste. In the late Edo period, Nakai Seidayu, a deputy governor of Kofu, brought potatoes from Kyushu and gave them to villagers to grow, saving them from a severe famine. Nakai Seitao is enshrined as "Imo Daimyojin," and a monument to him remains at Ryusenji Temple in Uenohara City. Tamaji" means small potatoes, and it is a local dish born from the wisdom of our ancestors who made it possible to eat even the smallest of potatoes without wasting them.
## Opportunities and Times of Eating Habits
It can be eaten all year round, but is especially popular between March and July, when new potatoes with thin skin are available.
## How to Eat
Deep-fry potatoes with the skin thoroughly washed and dried over medium heat until the skin becomes wrinkled, then simmer them in a pot with plenty of broth. When it comes to a boil, reduce the heat to medium and add miso, sugar, and mirin, and simmer. It is delicious sprinkled with sesame seeds.
## Efforts for Preservation and Succession
It can be made at home, purchased at supermarkets and souvenir stores, and eaten at "Furusato Choujyukan," an exchange facility where visitors can taste local foods. Some schools serve them at school lunches after explaining to children the origin of the name. Of the 176 local foods that Yamanashi Prefecture is working to pass on to the next generation, 47 have been selected as "specially selected Yamanashi foods.
## Ingredients
- Potato (small): 500g
- Salad oil: to taste
- soup stock: to taste
- Miso paste: 1 to 1 1／2 tbsp.
- sugar: 1 tbsp.
- mirin: 1／2 tbsp.
- sesame seeds: a pinch
## Recipe
1. 1. Wash potatoes with skin on and pat dry.
2. 2. Slowly fry potatoes with skin on over medium heat.
3. 3. When the skin becomes wrinkled, put the potatoes in a separate pot and heat enough broth to cover the potatoes.
4. 4. When it comes to a boil, lower the heat to medium and add miso, sugar, and mirin.
5. 5. When it begins to simmer, reduce the heat to low and simmer until the broth thickens, then serve on a plate and sprinkle with sesame seeds.
## Provider Information
provider : "Yamanashi-no-Shoku Whole Food Experience Handbook"
 |
# Houtou ｜ Our Regional Cuisines
**Cuisine Name**: Houtou
**Region**: Our Regional Cuisines
## Main Lore Areas
All over the prefecture
## Main Ingredients Used
wheat flour, potatoes, pumpkin, daikon radish, carrots, Chinese cabbage, shiitake mushrooms, green onions, deep-fried tofu, miso
## History, Origin, and Related Events
Houtou" is a typical local dish of Yamanashi Prefecture, known to everyone as "Uimono da kabocha no houtou," which means "good pumpkin houtou" in Japanese. It is also called "noshire" or "noshikomi" in the southern region. In mountainous areas where rice cultivation is not suitable, it has long been popular as a staple food to replace rice. Because of this, making "houtou-men" was also considered an apprenticeship for marrying into the family. Since salt is not mixed in when making the noodles, there is no need to boil the noodles in advance to remove the salt content. Houtou is also highly nutritious and goes well with vegetables and meat. Houtou" is the name of a type of "dumpling" that has been known since the Heian period, when it was eaten by aristocrats for ceremonial purposes.
## Opportunities and Times of Eating Habits
Houtou is eaten on a daily basis throughout the year.Since the soup is stewed with the batter still attached, it is viscous and does not easily cool down, making it a warming meal that is eaten more frequently during the winter months.
## How to Eat
Knead the flour with a little lukewarm water, then roll it into a glutinous rice cake and cover it with a wet dish towel. Put chopped vegetables and mushrooms, beginning with the hardest ones, into the broth made from dried sardines, and cook until softened. Roll out the dough thinly and cut into wide strips to make "houtou-men". Add the sliced fried bean curd, half of the miso paste, and the houtou-men and simmer until the houtou-men become clear. When the houtou-men becomes clear, add the remaining miso and season to taste. When it comes to a simmer, add the green onions, turn off the heat, cover with a lid, and steam for a few minutes. Add meat, seasonal vegetables, mushrooms, or any other ingredients as desired.
## Efforts for Preservation and Succession
There are many "hoto" restaurants in the prefecture, and many people visit from outside the prefecture. Among the 176 local foods that Yamanashi Prefecture is working to pass on to the next generation, Hoto has been selected as one of the "Specially Selected Yamanashi Foods," a list of 47 representative items. In 2007, the Ministry of Agriculture, Forestry and Fisheries selected it as one of the "100 Local Dishes of Rural Villages" from all over Japan.
## Ingredients
- wheat flour: 400g
- Lukewarm water: 150 to 200 ml
- Potato: 100g
- Pumpkin: 75g
- Daikon radish: 60g
- carrot: 25g
- Chinese cabbage: 100g
- shiitake mushroom: 5 pieces
- green onion: 35g
- deep-fried tofu: 25g
- Niboshi (dried sardines): 75g
- Water: 2.5L
- Miso paste: 180 to 200g
## Recipe
1. 1. Make soup stock by mixing dried sardines and water in a pan.
2. 2. Add lukewarm water to flour a little at a time, and knead it into a glutinous rice cake, a little harder than an earlobe. Cover with a wet dish towel and let rise for about 30 minutes.
3. 3. Cut potato and pumpkin into chunks.
4. 4. Cut carrots and daikon radish into chunks, and shiitake mushrooms into thick strips. Cut Chinese cabbage into chunks.
5. 5. Cut fried bean curd into strips, and slice leeks into thin diagonal strips.
6. 6. Add the hard vegetables first to 1 and cook until softened.
7. 7. Spread the batter over 2 and cut into thin strips, about 1 cm wider than udon noodles to make houtou-men.
8. 8. Add fried bean curd, half of the miso paste and 7. When the houtou-men becomes clear, add the remaining miso and season to taste.
## Provider Information
provider : "Yamanashi-no-Shoku Whole Food Experience Handbook"
 |
# Shoyu Mame / Shoyu no Mi (Soy Sauce Beans / Soy sauce seeds) ｜ Our Regional Cuisines
**Cuisine Name**: Shoyu Mame / Shoyu no Mi (Soy Sauce Beans / Soy sauce seeds)
**Region**: Our Regional Cuisines
## Main Lore Areas
Hokushin Area, Chushin Area
## Main Ingredients Used
Soy sauce, soybean koji( Malt), rice koji (Malt).
## History, Origin, and Related Events
"Shoyu Mame" or "Soy Sauce Beans" is a fermented food traditional to the northern and central Shinshu region. It is made by fermenting steamed soybeans or black beans with seed koji(seed malt), creating a fermented product with the savory flavor of soy sauce, akin to "eating soy sauce." It should not be confused with the regional dish "Shoyu Mame" from Kagawa Prefecture, which uses soramame (fava beans).For "Shoyu Mame" in Nagano, steamed soybeans or black beans are fermented with rice koji, and then soaked in raw soy sauce. The mixture is manually stirred every day while monitoring the fermentation process. After fermenting for over a month, the result is the flavorful "Shoyu Mame." Nagano Prefecture, known for having the highest number of miso storehouses in Japan, has a deep-rooted fermentation culture. Various fermented foods, such as "Koji Amazake," "Shio Koji," and "Shoyu Koji," utilizing koji, play a significant role in the local culinary traditions. In the Ina region, people make "Shiromiso" by adding beans to amazake and letting it mature for a few days, which is then enjoyed with mochi during the New Year. In the Saku region, a firmer type of amazake with added beans, known as "Amamiso" or "Onattou," is prepared and enjoyed by dipping mochi in it during the New Year festivities.
## Opportunities and Times of Eating Habits
In the Northern Shinshu region, people eat "shoyu mame" (soy sauce beans) during the New Year.
## How to Eat
"Shoyu Mame" can be enjoyed by placing it on warm rice, dipping tofu or vegetables, or using it as a soy sauce substitute for ohitashi (boiled greens) or natto (fermented soybeans).
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)"Shoyu Mame" is rarely made at home. It can be obtained from koji shops, direct sales outlets of miso and soy sauce breweries, online shopping, and similar sources.
## Ingredients
- [For Bean Koji(malt)] Soybeans: 18L
- [For Bean Koji(malt)] Seed Koji(malt): As needed
- [For Bean Koji(malt)] Wheat flour: 1 cup
- [For Shoyu Mame (Shoyu no Mi)] Mame Koji(malt): 2L
- [For Shoyu Mame (Shoyu no Mi)] Rice Koji(malt): 2L
- [For Shoyu Mame (Shoyu no Mi)] Soy sauce: 2 cups
- [For Shoyu Mame (Shoyu no Mi)] Water: 3 cups
## Recipe
1. 1. [Mame Koji Procedure 1]Wash the soybeans and soak them in water for one day and night.
2. 2. [Mame Koji Procedure 2]Steam the soybeans until they become soft (approximately 6-7 hours, or until they can be easily crushed with your fingers).
3. 3. [Mame Koji Procedure 3]Roast the wheat flour in a thick-bottomed pot and let it cool.
4. 4. [Mame Koji Procedure 4]Mix the roasted wheat flour with the seed koji.
5. 5. [Mame Koji Procedure 5]Cool the steamed soybeans to 25-30°C and mix them evenly with the seed koji from [Mame Koji Procedure 4].
6. 6. [Mame Koji Procedure 6]Keep the temperature of the koji at around 24-26°C for 3-4 days until the entire soybeans turn white.
7. 7. [Shoyu Mame Procedure 1]Warm soy sauce and water to about 60°C, add crushed Mame Koji and Rice Koji, and mix well.
8. 8. [Shoyu Mame Procedure 2]Stir occasionally, and if it becomes too hard, add hot water. After about 10 days, the salt will be well absorbed.
## Provider Information
provider : "Tsukemono no Aji Furusato no Aji" (Nagano Prefecture Agricultural Improvement Association)
 |
# Shimi Daikon no Otaue no Nimono ｜ Our Regional Cuisines
**Cuisine Name**: Shimi Daikon no Otaue no Nimono
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Nagano Prefecture
## Main Ingredients Used
Daikon Radish, Gutted Herring, Kombu(=kelp), Warabi (=bracken fern), Carrot, Konjac (=yam cake), Chikuwa (fish cake), Satsuma Age (fried fish cake)
## History, Origin, and Related Events
"Frozen Daikon Radish" is one of the preserved foods made by utilizing the cold of winter. It involves exposing daikon radishes to the cold outdoor air to dry them. In the past, people used to tie daikon radishes with straw and hang them under the eaves to freeze. The radishes would freeze overnight in the cold, and then thaw during the warmer daytime. This process was repeated several times to remove the water content from the daikon radishes. Also known as "Kanboshi Daikon," it offers a unique taste compared to fresh daikon radishes. Back in the day, when everyone manually planted rice paddies, a significant effort was required. During that special time of planting, people would create unique "planting season dishes," such as simmered fish, rice balls, and stewed frozen daikon radish, expressing hopes for a good rice harvest. The "frozen" food culture, taking advantage of the cold climate, is deeply rooted in Shinshu, and besides frozen daikon radish, other items like "frozen tofu" and "frozen mochi" are also prepared. This "frozen culture" supported the cuisine in regions with harsh winter conditions, showcasing the wisdom of the ancestors who closely adapted to nature to create their food.
## Opportunities and Times of Eating Habits
"Frozen Daikon Radish" has been traditionally made during the winter, taking advantage of the dry conditions for long-term storage. Even today, it is enjoyed as part of the "planting season dishes" during the rice planting period.
## How to Eat
The method of making "Frozen Daikon Radish" can vary depending on the region or household, with some boiling the daikon and others not. The finished frozen daikon can be rehydrated and cooked with vegetables such as kombu (kelp) and carrots before being consumed.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even today, it is often served as a celebration for the first rice planting in early summer and is passed down within families. Additionally, frozen daikon is available for purchase at supermarkets and through online retailers.
## Ingredients
- Potatoes: 400g
- Carrot: 100g
- Dried herring (removed the head and gutted): 2
- Salted Warabi (=bracken fern): 400g
- Shimi Daikon (=Frozen Daikon Radish): 2
- Kombu(=kelp) (10cm square): 1 sheet
- Water: 5 cups
- [Seasoning A] Soy sauce: 4 tbsp.
- [Seasoning A] Salt: A pinch
- [Seasoning A] Sugar: 4 tbsp.
- [Seasoning A] Dashi (=Japanese soup stock): A little
- [Seasoning A] Sake: 2 tbsp.
## Recipe
1. 1. Soak the frozen daikon radish in water the day before. Also, pre-soak the bracken fern in salted water. Allow the dried herring to soak in rice water (water used to clean rice before cooking) overnight.
2. 2. Cut the thawed daikon radish into bite-sized pieces and boil it. Cut the potatoes, carrots, and soaked dried herring into random 2 cm-sized (0.8 inch) pieces. Cut the bracken fern into 5cm (2 inches) pieces. Cut the kombu into bite-sized pieces.
3. 3. In a pot, combine all ingredients except for the bracken fern. Add seasoning A and bring to a boil. Once boiling, reduce the heat to medium and simmer until the vegetables are tender.
4. 4. Add the bracken fern, simmer briefly, adjust the seasoning, and then turn off the heat.
## Provider Information
provider : "Taue no Gochisou" (Feast of Rice Planting)
 |
# Sake no Kasuni (Simmered Salmon in Sake Lees) ｜ Our Regional Cuisines
**Cuisine Name**: Sake no Kasuni (Simmered Salmon in Sake Lees)
**Region**: Our Regional Cuisines
## Main Lore Areas
Toshin Area, Kamiina Area
## Main Ingredients Used
Salmon, Sake lees
## History, Origin, and Related Events
In Japan, as part of the preparations to welcome Toshigami (the deity of the New Year), there is a tradition of preparing a special feast called "Toshikoshi" on New Year's Eve. Toshikoshi Soba (buckwheat noodles eaten on New Year's Eve) is one such dish, symbolizing longevity and prosperity as the long and thin noodles are associated with a wish for a long and healthy life.Fish also plays a significant role in Japanese New Year cuisine, often being offered as a sacred dish during rituals and festivals. Fish such as "Sake" (salmon) and the auspicious "Buri" (yellowtail) are considered symbols of good fortune, and they are enjoyed as celebratory dishes. The choice of New Year's fish may vary by region; for example, in Nagano Prefecture, the eastern part might use salmon (Sake), while the western part may prefer yellowtail (Buri). In regions where salmon is a specialty, dishes like "Salmon Kasu-jiru" (salmon soup with sake lees) or "Salmon Kasu-ni" (salmon simmered with sake lees) are essential components of the New Year's feast in the Toshin and Kami Ina regions.
## Opportunities and Times of Eating Habits
In the past, it used to be a special dish reserved for the New Year, prepared in large pots on New Year's Eve to be shared with family and relatives around the dining table as a special feast to welcome the New Year.
## How to Eat
There are variations of the dish, with some keeping it simple by simmering salmon and sake kasu (sake lees) only, while others add various vegetables for a more substantial meal. It is often prepared on New Year's Eve and enjoyed as is, and on New Year's Day, it might be turned into a zoni (soup with mochi/rice cake) by adding mochi.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even today, in the eastern Shinano region and the upper Ina region, families continue to make it. In addition to being a New Year's dish, the warming kasujiru is also enjoyed as a regular winter meal. Sake kasu can be easily purchased at supermarkets and other stores.
## Ingredients
- Salmon Fillets (lightly salted): 4
- "Sake Kasu" (=sake lees): 100g
- Salt: As needed (about 1／2 tsp.)
- Water: 400ml
- Sugar: As needed
## Recipe
1. 1. Finely chop the sake kasu and heat it in the microwave until it becomes soft.
2. 2. In a pot, combine the softened sake kasu and water, mix well. Heat over low heat while breaking up the sake kasu until it dissolves.
3. 3. Once the mixture in step 2 is boiling, add the salmon fillets, cover, and simmer over low heat. Adjust the sweetness with sugar, and since the saltiness may vary depending on the salmon, gradually add salt to adjust the seasoning.
## Provider Information
provider : "Recipes Handed Down from Mother to Child, and Grandchild: The Tastes of Saku Passed Down by the Saku City Rural Life Masters" (Saku City Rural Life Masters)
 |
# Hitashi Mame (Soaked Beans) ｜ Our Regional Cuisines
**Cuisine Name**: Hitashi Mame (Soaked Beans)
**Region**: Our Regional Cuisines
## Main Lore Areas
Hokushin Area, Toushin Area
## Main Ingredients Used
Green soybeans
## History, Origin, and Related Events
The soil in the northern part of the Nishiyama region is suitable for soybean cultivation, and cultivation of barley and beans has been actively carried out in the region for a long time. The soybeans grown in the Nishiyama region are of good quality, with a pleasant fragrance and a sweet, comforting taste, and are named "Nishiyama soybeans." In the Togakushi region, flower beans are a specialty product, and they cultivate the "Kogen Hana Mame" (Highland Flower Bean), which is considered suitable for cultivation at an altitude of 800 meters or higher. The Highland Flower Bean has a color that combines black and purple, and it is also known as the "purple flower bean." It is large-grained, flavorful, and used for simmered beans and sweetened dishes."Hitashi Mame" is a regional dish eaten not only in the northern and eastern Shinano regions of Nagano Prefecture but also in Niigata Prefecture and the Tohoku region. It is often used in traditional New Year's osechi dishes. It involves boiling green soybeans and soaking them in lightly seasoned dashi broth. In Nagano, it is also made as "Kurakake Mame," a variety of green soybeans known for its pattern resembling a saddle on a horse's back. Due to its unique nori-like flavor, it is also called "Nori Mame" in some regions. The distinctive aroma, the crunchy texture of the beans, and the rich flavor combine beautifully, making the beans themselves exceptionally delicious. However, in recent times, the production has decreased, making it challenging to obtain.
## Opportunities and Times of Eating Habits
It is eaten regularly and also served as a tea snack. When added to "Hitashi Mame," it becomes "Kazu no Ko Mame" (Herring Roe Beans), which is used in traditional New Year's osechi dishes.
## How to Eat
In addition to eating them as they are, they can be enjoyed with soy sauce, grated daikon radish, or used in bean rice.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is still made in many households today. Green soybeans can be obtained at supermarkets, direct producers, online shops, and more.
## Ingredients
- Green soybeans (referred to as "aobatsuto" in the Saku region): 2 cups
- Dashi(=Japanese soup stock: 3 cups
- Soy sauce: 3 tbsp.
- Mirin(=sweet rice wine): 2 tbsp.
- Salt: 1 1／2 tbsp.
## Recipe
1. 1. Soak the green soybeans in plenty of water overnight (two nights in winter).
2. 2. Boil the soaked soybeans until they have a firm texture, then drain them and briefly cool them in cold water.
3. 3. Bring the dashi broth to a boil, add soy sauce, mirin, and salt to adjust the taste.
4. 4. Add the drained soybeans to the seasoned broth, bring it to a boil once, then turn off the heat and let it cool.
5. 5. In the Saku region, it is often eaten as a New Year's dish. For New Year's dishes, many households add kazunoko (herring roe). If adding kazunoko, soak it in a generous amount of light saltwater for about half a day beforehand to reduce the saltiness. Drain excess water, cut it slightly larger than the soybeans, and mix it into the cooled mixture from step 4. Store in the refrigerator, let it sit for 2-3 hours to let the flavors meld.
## Provider Information
provider : Let's Connect with the Future. Grandma's Cooking. Mom's Cooking. (Editorial committee for records of Iiyama food culture and geography)
 |
# Hangoroshi ｜ Our Regional Cuisines
**Cuisine Name**: Hangoroshi
**Region**: Our Regional Cuisines
## Main Lore Areas
Toshin Area
## Main Ingredients Used
Glutinous rice, Short-grain rice, Azuki beans (Red beans), Kinako (Roasted soybean flour)
## History, Origin, and Related Events
"Hangoroshi" refers to "botamochi" or "ohagi" in Nagano Prefecture, and it indicates the state of mochi rice that is pounded until it becomes semi-crushed with a surikogi (pestle). Additionally, when it is pounded even more finely, it is called "minagoroshi," adding a touch of humor to the ways of eating. It is a convenient dish for weddings, funerals, and other occasions that was devised by busy women engaged in household chores and farming. In spring, it is called "botamochi," and in autumn, it is called "ohagi," but they are essentially the same thing. In addition to the classic adzuki beans and roasted soybean flour (kinako), there are variations that generously sprinkle egoma (perilla seeds) or walnuts. The Ueda region, which receives little rainfall, is suitable for cultivating walnuts, making it a high-quality walnut-producing area. Ohagi, eaten with a walnut sauce seasoned with soy sauce and sugar, has become a specialty in the city of Tomi. There is an old saying that goes, "Thunder from afar and botamochi next door are things that seem to come but never do," expressing the desire to share this dish. Red adzuki beans have long been believed to have the power to ward off evil, and they have always been used in celebratory meals.
## Opportunities and Times of Eating Habits
"Minagoroshi" is considered a celebratory food for special occasions, while "Hangoroshi" is eaten as a festive dish closer to the ordinary, everyday life celebrations.
## How to Eat
"Half-goroshi" refers to mochi rice that is partially pounded, and it is generously coated with sweet red bean paste or roasted soybean flour (kinako). There are various variations of "ohagi" (botamochi), including those with walnuts, sesame seeds, nori (seaweed), edamame, and more. The round shape is for offerings to Buddhist deities, while people often shape them into a square or rectangular form.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The dialect for "Half-goroshi" is still used, and when making ohagi or gohyakumochi, the rice grains are partially pounded.
## Ingredients
- Glutinous rice: 2 cups
- Short-grain rice: 1 cup
- Tsubuan(=Sweet red bean paste): 240g
- Kinako (=Roasted soybean flour): 2 tbsp.
- Sugar: 1.5 tbsp.
- Salt: A pinch
- Surigoma(=Ground sesame seeds): 3 tbsp.
- Sugar: 2 tbsp.
- Salt: A pinch
## Recipe
1. 1. [Preparation (Anko)](1)Wash the azuki beans and boil them with about three times the water. Once it boils, pour off the water and boil again. Drain in a sieve.(2)Add water again (about three times the amount) and cook until soft while removing impurities.(3) Knead over low heat while adding sugar about 3 times. (Also add salt.)
2. 2. Combine glutinous rice and non-glutinous rice, soak in water in a rice cooker for at least 30 minutes, then cook.
3. 3. Mix everything and partially pound the mixture with a wet surikogi (=Japanese mortar).
4. 4. Form into 50-60g balls, coating them with soft sweet red bean paste, soybean flour seasoned with sugar and salt, and ground sesame seeds. (Form them round for Buddha and square for oneself.)
## Provider Information
provider : Let's Connect with the Future. Grandma's Cooking. Mom's Cooking. (Editorial committee for records of Iiyama food culture and geography), Hiragana Cooking: 100 Year Recipes to Pass on to Your Great-grandchildren" (Shinshu Hiragana Cooking Popularization Team)
 |
# Gudakusan Misosiru (Gudakusan Miso Soup) ｜ Our Regional Cuisines
**Cuisine Name**: Gudakusan Misosiru (Gudakusan Miso Soup)
**Region**: Our Regional Cuisines
## Main Lore Areas
The entire prefecture (especially around Nagano City and Matsumoto City)
## Main Ingredients Used
Seasonal ingredients (Examples of winter ingredients: Wheat flour, Potatoes, Radish, Carrots, Burdock, Chikuwa, and Green onions)
## History, Origin, and Related Events
“Gudakusan miso soup” is a soup with lots of ingredients such as seasonal vegetables, meat, and fish. Miso soup is so nutritious that it is said to keep the doctor away, and a bowl of miso soup a day was a source of energy throughout the day, just as it is today. By adding lots of ingredients such as radish, carrots, taro, green onions, and fried tofu, you can fill your stomach and efficiently get the nutrients from vegetables. “Suiton” has also long been a popular food in areas where wheat can be grown. Because the wheat flour dough is pulled and torn into pieces, suiton is also called “hinnobe (pull and stretch)” and “tochanage (grab and throw)” around Nagano City and Suzaka City. There are many different ways to knead the flour, levels of hardness, and shapes, and each person has their own preferences. Also, if you mix in pastes such as mugwort or pumpkin, you can create fancy dishes. In Nagano Prefecture, they take care to use seasonal vegetables and ingredients as a foundation, and it is not a matter of just adding anything. Roots are in season in winter (radish, burdock, carrots, potatoes, etc.).Recently, gudakusan miso soup has been attracting attention for its various health benefits. One of these is "reducing salt." In a typical miso soup, the amount of miso and salt per bowl is 12g and 1.5g, but if you make gudakusan miso soup, the umami of the ingredients will be added. Thus, the amount of miso can be reduced to 10g, the amount of soup can be reduced, and the amount of salt can be reduced to 1.2g. In addition, gudakusan miso soup is said to be the best way to get a large amount of phytochemicals such as lycopene, polyphenols, and isoflavones. Nagano Prefecture is said to have many healthy people who live long lives, and it is believed that the secret to this is gudakusan miso soup.
## Opportunities and Times of Eating Habits
It is eaten as a daily food. Especially on cold winter days, it is often made as a soup that warms the body from the inside out, and suiton is also eaten as a substitute for staple food.
## How to Eat
Adding root vegetables, mushrooms, meat, fish, and a variety of other ingredients will help balance the soup. By adding lots of ingredients, you can eat a lot of vegetables, and you can have a main dish and two side dishes in just one bowl.
## Efforts for Preservation and Succession
It is still made in every household. Freeze-dried miso soup and other products are now available for purchase, making it easy to eat. Since 2019, Matsumoto City has been implementing the “Gudakusan Miso Soup Movement” to promote a nutritionally balanced diet. In the Hokushin region surrounding Nagano City, a movement to protect the production of homemade Shinshu miso is quietly gaining momentum. Miso is a representative of fermented foods, and Shinshu produces more than 40% of the nation's miso. It also ranks first in the nation in terms of consumption and has long cherished miso, saying, “As long as you have rice and miso, you can survive.” In Shinshu, there are over 15 proverbs about miso. Typical proverbs include (a) Add enough ingredients to miso soup that your chopsticks will not fall over, (b) One bowl of miso soup provides three miles’ worth of strength, (c) A family that buys miso will never be rich, (d) If the taste of miso changes, misfortune will occur, (e) Grilled miso is the flavor of a lord, and (f) Miso soup tastes better the longer it is boiled. In this manner, activities to pass down Japanese cuisine to children through proverbs are expanding.
## Ingredients
- Wheat flour: 100g
- Potatoes: 300g
- Radish: 100g
- Carrots: 50g
- Burdock: 40g
- Chikuwa: 1
- Green onion: 1
- Soup stock: 5 cups
- Miso: 4 tbsp.
- Sake: 1 tbsp.
- (Winter) Add suiton, etc.:
## Recipe
1. 1. Peel and grate the potatoes and knead them with the wheat flour. (dough)
2. 2. Cut the radish and carrots into quarter-rounds, cut the burdock into cubes (soak in water to remove the bitterness), cut the chikuwa into half moons, and cut the green onion into small pieces. (Anything is fine)
3. 3. Add 2 to the soup stock and simmer.
4. 4. Once the vegetables are cooked, season with sake and miso.
5. 5. When it comes to a boil, pinch off and add in 1. (Make into bite-sized pieces with your hands or a spoon)
6. 6. Once the dough is cooked, adjust the taste, sprinkle with green onions, and turn off the heat.
## Provider Information
provider : Hiragana Cooking Promotion Team, Nagano Prefecture Rural Culture Association
 |
# Oshibori Udon ｜ Our Regional Cuisines
**Cuisine Name**: Oshibori Udon
**Region**: Our Regional Cuisines
## Main Lore Areas
Hokushin area
## Main Ingredients Used
Udon noodles, Radish, Miso, Green onion, Dried bonito flakes
## History, Origin, and Related Events
“Oshibori Udon” is a local dish that originated from the Sakaki area in Hanishina County. It is made by grating spicy daikon radish and squeezing out its juice. “Oshibori udon” is characterized by the use of squeezed daikon juice instead of dashi broth. The word “oshibori” in oshibori udon refers to this unique feature. This dish became popular during the Edo period (1603-1868) to the Meiji period (1868-1912). It gained fame because of the excellent combination of spicy daikon squeezed soup and Shinshu miso (rice miso). The locals used miso as a dipping sauce for udon and soba noodles. The radish used for oshibori udon is “Nezumi daikon,” a specialty of Sakaki Town. Although the daikon is surprisingly spicy, the squeezed soup is served with mild Shinshu miso dissolved in it. The deep taste of the spiciness is followed by a hint of sweetness, which makes you sweat when you eat it. It warms the body from the core, and the local people describe the taste as “amamokura”. Togakushi and Chikuma City (formerly Koshoku City and Tokura Town) in the prefecture also have oshiborisoba, which is cold soba noodles dipped in a dipping sauce made from squeezed juice of spicy daikon radish and miso.
## Opportunities and Times of Eating Habits
It is mainly eaten in the winter, when the daikon is available. The town of Sakaki, with its large temperature differences, low precipitation, and long hours of sunlight, is said to be a good place to grow daikon with high sugar content and firm flesh. Nezumi daikon seeds are planted in August and harvested from November to December.
## How to Eat
Oshibori udon is usually eaten with warm udon noodles, and the condiments are usually green onions and dried bonito flakes.
## Efforts for Preservation and Succession
It is still made at home and served at local udon restaurants and roadside station restaurants. More and more udon restaurants in Shinshu are serving oshibori udon.
## Ingredients
- Udon noodles (Fresh udon): 200g x 2 (Dried or frozen noodles are also acceptable)
- Nezumi daikon radish: 500g x 1 (If you don't have Nezumi daikon, you can use regular green radish)
- Shinshu miso (White miso): Appropriate quantity
- Shredded green onion: Appropriate quantity
- Dried bonito flakes: To taste
## Recipe
1. 1. Grind daikon radish and squeeze with a dish towel to remove the juice.
2. 2. Grind the green onion.
3. 3. Boil udon noodles. If you use fresh udon noodles, boil for about 10 minutes. You can use kama-age udon or freshly boiled hot udon and serve it in a colander.
4. 4. Mix miso, green onion and dried bonito flakes in daikon radish soup to make dipping sauce and add udon noodles. Adjust the amount of miso to taste.
5. 5. Miso used here is the Shinshu miso. There is also soba suiton.
## Provider Information
provider : “Shinshu's Local Cuisine and Home Cooking: 100 Easy Recipes for the Four Seasons” (Shinano Food Culture Research Association)
 |
# Ego no Sumiso-ae ｜ Our Regional Cuisines
**Cuisine Name**: Ego no Sumiso-ae
**Region**: Our Regional Cuisines
## Main Lore Areas
Hokushin and Chushin areas
## Main Ingredients Used
Egogusa (Seaweed)
## History, Origin, and Related Events
The name "Ego" comes from boiled and kneaded seaweed called "egogusa," and it is a regional cuisine passed down throughout Niigata Prefecture. Egogusa is said to have been brought to mountain villages in Shinshu by peddlers from fishing villages along the Sea of Japan, and "Ego" is mainly eaten along the "Shio no Michi" (Salt Road) extending from the Daihoku area to the Nagano Nishiyama area (Shinshushinmachi, Ogawa, Nakajo, Naniai, etc.). In the days before refrigeration, well-preserved seafood was a valuable source of nutrients that were often deficient in the land-locked Nagano Prefecture. Ego is thought to have been eaten towards the end of the Taisho era, and it was transported over several days from the coast of Niigata Prefecture. In the Iiyama region, their version of "Ego" is simply boiled and dissolved. It is eaten in many areas excluding the southern regions, and is eaten with karashi (mustard) soy sauce, karashi sumiso (vinegar miso), plain karashi, etc. In Kijimadaira and Azumino (near Toyoshinaminamihotaka), it is called "Igo" and is sun-bleached prior to boiling and dissolving, then eaten with sansho (Japanese pepper) miso, bonito flake soy sauce, wasabi soy sauce, karashi soy sauce, etc. Egogusa brought from Niigata Prefecture was often sold out in the Hokushin area, and rarely reached the larger cities of Nagano and Matsumoto. This is said to be the reason why it spread and took root mainly in the northern part of Nagano Prefecture. As a regional cuisine of Niigata Prefecture,some areas have a custom of boiling and dissolving Egogusa in the original color, and other areas wet the Ego and dry it in the sun until it becomes white, then boil and dissolve before eating. It has been passed down as a meal to serve during festive events.
## Opportunities and Times of Eating Habits
It is eaten throughout the year. Not only is "Ego" served during the Obon Festival, it is an essential component to prepare and eat during family ceremonies.
## How to Eat
Wash and soak the Egogusa until hydrated, put into a pot with enough water to submerge, then heat. Stir with a paddle until thickened, pour into a mold, cut once hardened into thin rectangular slices, then eat with seasonings such as sumiso or wasabi soy sauce.
## Efforts for Preservation and Succession
There are fewer opportunities for households to make "Ego" as in the past, but some households still make it. Ego and Egogusa can be found at local supermarkets. "Ego" has been eaten as a ceremonial food in Iiyama since long ago. It is a popular local food that was recognized as an intangible folk cultural property of Iiyama along with "Sasazushi," "Tomikura Soba," and "Imonamasu" in 2007. It continues to be passed down as a representative of Iiyama food culture today.
## Ingredients
- [Ego] Egogusa: 50g
- [Ego] Water: 900ml
- [Igo] Igogusa: 50g
- [Igo] Water: 1000ml
## Recipe
1. 1. [Ego step 1]Soak the Egogusa in water to remove dirt, then rinse thoroughly. Put into a pot with water and heat.
2. 2. [Ego step 2]Once it has dissolved into a paste-like consistency, mix well with a wooden spoon until it thickens to a transparency that you can see the bottom of the pot, then pour into a mold and allow to cool.
3. 3. [Igo step 1] Rehydrate the dried Egogusa in water and remove the dirt. Leave to soak for about 30 minutes to 1 hours.
4. 4. [Igo step 2] Dry in the sun (soak and sun-dry repeatedly until it becomes white).
5. 5. [Igo step 3] Simmer 50g of dried Egogusa in 1L of water.
6. 6. [Igo step 4] Cook over high heat for about 5 minutes, then stir. Stir with a rice paddle for about 15 to 20 minutes over medium heat (make sure the bottom does not burn).
7. 7. [Igo step 5] When it becomes stick, turn off the heat, pour into a mold, and cool in the refrigerator.
8. 8. In addition to sumiso, you can also eat it with[Ego] karashi soy sauce, karashi sumiso, karashi vinegar soy sauce[Igo] sansho miso, bonito flake soy sauce, wasabi soy sauce, karashi soy sauce
## Provider Information
provider : "Saa Tabesuwae" (the flavors shared by JA Nagano), "Azumino no Aji Agattokure" (the flavors shared by JA Azumi)
 |
# Yatara ｜ Our Regional Cuisines
**Cuisine Name**: Yatara
**Region**: Our Regional Cuisines
## Main Lore Areas
Hokushin Region
## Main Ingredients Used
Cucumber, eggplant, myoga ginger, green pepper, and miso-pickled radish
## History, Origin, and Related Events
“Yatara” is a mixture of finely chopped vegetables and pickles, similar to a “furikake” (sprinkles) of summer vegetables. It is a local dish eaten mainly in the Hokushin region and is a popular summer dish. Summer vegetables such as myoga ginger, eggplant, botan pepper, and miso-pickled radish are chopped, mixed together, and served over warm rice. “Botan pepper ” is a green pepper than has been cultivated in the Hokushin region such ancient times, and is said to have been named botan pepper because it looks like a peony flower. It was recognized as a traditional vegetable of Shinshu in 2008. The crunchiness of the vegetables is accentuated by the spiciness of the botan pepper, and I could eat rice if there was yatara even in the hot summer months when I didn’t have much of an appetite. Anyway, it is said that the name of this dish, "yatara", originated from the fact that it contains a mixture of many vegetables that are finely chopped. The taste of yatara is“determined by the seasonal vegetables“, “miso pickles“, and “the skill of the chef with a knife“. Shinshu Miso" is a characteristic light-colored, dry rice miso made from malted rice and soybeans, which is used to make miso pickles, giving them a deep flavor. It is the most produced and eaten miso in Japan, accounting for more than 40% of the country's total miso production and consumption.
## Opportunities and Times of Eating Habits
Yatara is a dish made with plenty of vegetables and is an indispensable side dish during the summer months. It is also a way to use up abundant summer vegetables from the harvest, and is made with freshly harvested vegetables and served at every meal. Chili peppers and myoga are said to be effective at stimulating the appetite, and the potassium contained in summer vegetables is said to help in cooling the body, thus preventing summer fatigue.
## How to Eat
You can create your own variations of yatara by using the vegetables you have at home. Sticky vegetables such as okra and nagaimo potatoes can be added, pickled preparations of daikon such as takuan and nukazuke can be substituted for miso pickles, and you can also enhance the flavor of yatara by adding soy sauce and dried bonito flakes. Yatara goes well not only with rice, but also with somen noodles and cold tofu.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, yatara is often made in many households in the summer. Recently, it has also become available at restaurants located at tourist spots, where they can be easily enjoyed.
## Ingredients
- Cucumber: 1／2
- Round eggplant: 1／2
- Myoga ginger: 1～2
- Green pepper: 1
- Miso-pickled daikon: 20g
- Salt: As needed
## Recipe
1. 1. Mince the round eggplant and soak in water with a pinch of salt to remove the scum.
2. 2. Mince the cucumber, myoga ginger, and green pepper. Combine with 1 and squeeze well to remove water.
3. 3. Combined with minced miso-pickled daikon.
4. 4. Squeeze 3 well to remove water and serve.
5. 5. ※ Japanese ginger shoots, which grow around May, are delicious when served minced with miso pickles, okra, and zucchini.
## Provider Information
provider : Let's Connect with the Future. Grandma's Cooking. Mom's Cooking. (Editorial committee for records of Iiyama food culture and geography), 100 Year Recipes to Pass on to Your Great-grandchildren - Hiragana Cooking" (Shinshu Hiragana Cooking Popularization Team)
 |
# Notamochi ｜ Our Regional Cuisines
**Cuisine Name**: Notamochi
**Region**: Our Regional Cuisines
## Main Lore Areas
Suwa area, Kamiina area
## Main Ingredients Used
Mochi rice, Non-glutinous rice, Edamame (soybeans)
## History, Origin, and Related Events
“Notamochi” is a local dish eaten in the Suwa and Kamiina regions. The “nota” in “notamochi” is made by boiling edamame beans, grinding them with a mortar and pestle, and adding sugar and salt. It is similar to Miyagi Prefecture’s "zundamochi", made by spreading "nota" (edamame bean paste) over half pounded rice. Made in every home, this dish is traditional for the O-Bon festival and fall offerings in the Suwa area. In the Kamiina, it is also called "jindamochi”. In Suwa, edamame is also called "bonmame" and was grown in the paths between rice paddies. During the O-Bon Festival, rice cakes made with edamame paste, or sesame seed paste were offered to Buddha. The vibrant green pleases the eyes, and the sweet aroma of the edamame fills the mouth.
## Opportunities and Times of Eating Habits
August through mid-September brings the edamame harvest, along with the O-Bon and Tsukimi (Moon viewing) festivals and the summer equinox. Notamochi is an important part of this milestone in the summer season. In the Suwa area, many families make notamochi for their children and relatives who return home during the O-Bon festival.
## How to Eat
Edamame paste is spread on half-mashed rice and eaten.The bean paste can be sweetened with added sugar or salted. It can be served in a bowl, or the bean paste can be spread on of a ball of the sticky rice, the method of preparation and eating varies from household to household.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the Suwa and Kamiina areas, it is still made during the O-Bon festival, the tradition passing down from parent to child.
## Ingredients
- glutinous and non-glutinous rice: 3 cups (07時03分 ~ 08時02分 ratio)
- water: Just shy of 3 cups
- edamame (with pods): 600 g
- sugar: 80 g
- salt: 1 teaspoon
## Recipe
1. 1. Mix the glutinous and non-glutinous rice, cook and roughly mash
2. 2. Boil the edamame well, remove the beans from the pods, grind in a mortar, add sugar and salt to taste while adding water to make the “nota” (The hardness is personal preference. Mash roughly so you can still identify the edamame).
3. 3. Put the rice in a bowl and spread the bean paste on top.
## Provider Information
provider : Recipe source: Taste and Food Culture of Suwa Editorial Committee
 |
# Garlic Chive Senbei ｜ Our Regional Cuisines
**Cuisine Name**: Garlic Chive Senbei
**Region**: Our Regional Cuisines
## Main Lore Areas
Hokushin region
## Main Ingredients Used
Garlic chives, wheat flour, miso
## History, Origin, and Related Events
The mountainous region of Hokushin, being surrounded by mountains, has many crop-growing fields situated on steep slopes, with few rice paddies, so wheat is mainly cultivated instead of rice. Additionally, wheat is also mainly grown in the crop rotation of the rice paddies located at the river basin of the Chikuma river. Rice is so precious that it cannot be eaten everyday at home. As a result, since times past, in order to economize, wheat has played a vital role in daily meals, being milled into flour and used in dishes known as “flour foods.” Among these flour foods one referred to as senbei or usuyaki, where flour is mixed with water and cut vegetables then fried, is often made for okobiru/okobire, or brunch, or children’s afternoon snack. Okobiru is an inflection of kohiru, meaning “late-morning,” and is a sort of in-between meal. It was made as something that could be filling to eat in between the labor of farmwork. The senbei are filled with seasonal vegetables like garlic chives, eggplants, onions, or others; however garlic chives are easy to grow, and aside from a snow-heavy winter, can be harvested anytime so every house has them planted in part of their garden to use at their convenience. It’s said the senbei made with the tender garlic chives that shoot up at the start of spring have an exceptional flavor. The recipes for garlic chive senbei or usuyaki also differ slightly between households, with many variations; like mixing in miso with the flour and vegetables when frying, or eating with a miso or soy based dipping sauce.In the past to save oil, a heated earthenware pan would be greased with silk wadding soaked in oil, then the wheat flour batter poured in. Once fried it would be cut into portions of suitable size and eaten.
## Opportunities and Times of Eating Habits
Garlic chive senbei is eaten throughout the year, though in previous times it was made to eat during breaks between farmwork or for children’s snacks.
## How to Eat
Nowadays the batter is fried with a larger amount of oil and completed when the thinly spread surface becomes crispy. Seasoning may be added with a drizzle of miso or soy based sauce during frying, or freshly fried senbei can be enjoyed by dipping it into a healthy amount of sauce.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now garlic chive senbei continues to be made in every household, and is passed down from parent to child. It is even included in lunch provided by preschools and schools and has kept popularity with the younger generations.
## Ingredients
- garlic chives: 80g
- local flour (cake flour): 200g
- water: 200ml
- Salad oil: as needed
- [Seasoning] miso: 40g
- [Seasoning] sugar: 1 tablespoon
## Recipe
1. 1. Rinse the chives well and cut into 15mm pieces.
2. 2. In a bowl, add the flour, water, chives, and seasoning. Blend well. (You can also leave out the seasoning and use it to top the senbei with before eating.)
3. 3. Add oil to a frying pan, heating over a medium flame, and thinly cover with the batter.
4. 4. Once it becomes a golden brown, flip over. The senbei are complete when both sides are thoroughly cooked.
5. 5. If you left out the seasoning from the batter in step 2, top with however much of the seasoning you like and eat.
## Provider Information
provider : Recipe Source: JA Green Nagano Women’s Society
 |
# Tenyose Jelly Cake ｜ Our Regional Cuisines
**Cuisine Name**: Tenyose Jelly Cake
**Region**: Our Regional Cuisines
## Main Lore Areas
Suwa Region
## Main Ingredients Used
Kanten (agar agar), somen noodles, food coloring
## History, Origin, and Related Events
The Suwa region’s kanten (agar agar) producing industry developed due to the area’s low temperatures and stable weather, which allowed for longer production seasons than other areas, and the opening of the railroad at the end of the Meiji period (1868 - 1912). The kanten industry started in the Edo period (1603 – 1868). It is said that Kumezaemon Kobayashi, a migrant kanten producer, brought the process back to his hometown. Kanten is made by boiling red algae, such as Gelidium amansii and gracilaria, letting it set, and then freezing and drying it repeatedly.In the Suwa region, tenyose is a delicacy that is a regular feature in summer dishes, and is served as a confectionery and at annual events. Tenyose is a jelly-like cake made with kanten (agar agar). It is served at the Suwa-taisha Shrine’s Onbashira Festival as a festive dish to welcome visitors. It is also an indispensable dish at weddings and funerals in the Suwa region, with the ingredients and taste varying depending on the event and season. Tenyose is often made when people gather, adding color to the table.
## Opportunities and Times of Eating Habits
Held once every seven years, the Onbashira Festival begins with the Yamadashi ceremony at Suwa Taisha’s upper shrine in April and ends with the Hoden Shizashai in June. During this period, the Onbashira Festival plays a central role of the daily lives of Suwa locals, with tenyose being served as a dish to welcome visitors to the festival. It has also been used in home cooking, at festivals, celebratory occasions, and post-funeral meals.
## How to Eat
Tenyose is a dish suited to any event or season, depending on the ingredients to be included in the jelly cake. These range from somen noodles to eggs, walnuts, and so on. One of the charms of this dish is that it be made to Japanese or Western tastes depending on the season or event.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Recently, there are more opportunities to order tenyose from restaurants and supermarkets, but it is still made and served at festivals and events.(Reference) For the purpose of popularizing kanten, the Nagano Prefecture Kanten Marine Products Processing Association (located in Chino City) introduces various ways to use kanten on its website.
## Ingredients
- Kanten bars: 1
- Water: 500ml
- Sugar: 100g
- Salt: A pinch
- Somen noodles: 10-15 （to your liking）
- Food coloring (green): A dash
## Recipe
1. 1. Wash the kanten bars, remove any debris, and soak in water for 30 minutes.
2. 2. To a pot with the measured amount of water, add 1, which has been squeezed thoroughly to remove any liquid and torn into small pieces, and dissolve over a medium to low heat.
3. 3. Boil the somen noodles and rinse them in cold water.
4. 4. Once the kanten has dissolved, add the sugar, salt, and food coloring, and stir to combine. When the mixture comes to a boil, turn off, and remove from the heat.
5. 5. Pour the mixture into a moistened container (such as a kanten jelly mold) and when it cools down a little (before the kanten liquid hardens), arrange the cooked somen noodles (to your liking) on top so they look like they are floating and refrigerate to set.
## Provider Information
provider : Recipe provided by: Oishii Shinshu Food Net （Agricultural Policy Planning Section, Agricultural Oolicy Planning Department, Nagano Prefecture）
 |
# Takenoko jiru(Bamboo Shoot Soup) ｜ Our Regional Cuisines
**Cuisine Name**: Takenoko jiru(Bamboo Shoot Soup)
**Region**: Our Regional Cuisines
## Main Lore Areas
Hokushin Region
## Main Ingredients Used
Bamboo shoots, mackerel, onion, tofu, eggs, and miso
## History, Origin, and Related Events
Takenoko jiru(Bamboo shoot soup) is a miso soup that uses Nemagari bamboo. It is a regional dish eaten in the Hokushin Region and Niigata Prefecture's Joetsu region. Nemagari bamboo is the young shoot of the sasa bamboo called "chimazasa" and is picked in mountainous regions. Because the bamboo shoots can be picked only during the short period at the height of early summer, these bamboo shoots arrive on the market in small quantities and are scarce and difficult to obtain. They are characteristic of regions with heavy snowfall and are said to have a good flavor without too much of a bitter taste. Some regions also use hachiku bamboo shoots. As for Takenoko jiru(Bamboo shoot soup), an indispensable ingredient is canned mackerel in brine. Canned mackerel became popular during the mid-1950s to mid-1960s. It was found to be convenient in ocean-less Nagano Prefecture, and it was formerly an expensive product. Putting mackerel into miso soup is a way of eating that is characteristic of the region. Add oil and flavor to a simple miso soup, and a good taste will develop that is indispensable to a bamboo shoot soup. The dish will be a fully delicious Takenoko jiru(Bamboo shoot soup) with just bamboo shoots and canned mackerel. Sometimes, put in something like onions, carrots, thin deep-fried slices of tofu, tofu, or beaten eggs.
## Opportunities and Times of Eating Habits
Nemagari bamboo is harvested in early summer, from May to June. It does not have much of a bitter taste. Thus, if the bamboo shoots were just harvested, you can eat them by peeling and boiling them without removing the bitterness. When Nemagari bamboos arrive on the market, local supermarkets will be lined up with canned mackerel. One can easily buy bottled or canned bamboo shoots or use pickled and preserved ones, so one can enjoy bamboo shoots throughout the year.
## How to Eat
Peel bamboo shoots and cut off the hard parts of the joints. Slice the bamboo shoots and put them into a pot. Add canned mackerel and ingredients such as onions and carrots. Simmer everything in water and sake. When the bamboo shoots are cooked, add tofu and stir in miso. When the pot begins to boil, add a beaten egg.Depending on the region and the household, there are various ways to make the dish, from a simple miso soup with just bamboo shoots and canned mackerel to a miso soup full of ingredients.As time passes, a strong bitter taste develops in the bamboo shoots such that it is said that "If you set aside a bamboo shoot for one night, the bamboo shoot will return to the mountain." When one buys some bamboo shoots, one cooks them the same day.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, the dish is often made in every household, and parents pass it on to their children. One can obtain Nemagari bamboo at a roadside station or directly from a local farm.
## Ingredients
- Nemagari bamboo shoots: 500g
- Canned mackerel in brine: 1 can
- Water: 4 cups
- Onion: 1／2 of a bulb
- Tofu: 1／2 of a block
- Egg: 1 egg
- Miso: 4 tablespoons
- Sake: 1 cup
## Recipe
1. 1. Peel the bamboo shoots. Cut off the hard parts near the joints. (Remove the joints.)
2. 2. Put the water, sake, bamboo shoots, onion, and canned mackerel-in-brine into a pot and bring the ingredients to a boil. Stir in the miso.
3. 3. Cut the tofu into cubes of a size that you prefer. Put the tofu and miso into the pot. After that, you can put in a beaten egg and relish the soup.
## Provider Information
provider : Let's Connect with the Future. Grandma's Cooking. Mom's Cooking. (Editorial committee for records of Iiyama food culture and geography)
 |
# Konetsuke ｜ Our Regional Cuisines
**Cuisine Name**: Konetsuke
**Region**: Our Regional Cuisines
## Main Lore Areas
Hoku-shin area, To-shin area
## Main Ingredients Used
Rice, wheat flour, green perilla
## History, Origin, and Related Events
"Konetsuke" is said to have been eaten by Yukimura Sanada, a feudal warlord, to fill his stomach before going into battle. Konetsuke is a local dish of the Hokushin and To-shin regions, made by mixing rice and flour and dipping it in miso sauce or soy sauce sauce. It is said that because rice was precious in those days, it was mixed with flour and baked to make people feel full when there was a poor rice harvest. It is said that Yukimura and his brother Nobuyuki ate it together with a farewell cup of sake during Yukimura's last battle in the Osaka summer campaign (1615). Although refrigeration and freezing technology has been developed now, there was no such thing in the past. Konetsuke is a local dish that was born from the wisdom of people who wanted to eat surplus rice without wasting it. The rice grains left in the pot were sometimes soaked in water and soaked in a colander, then dried and eaten.
## Opportunities and Times of Eating Habits
It is eaten throughout the year. It used to be eaten as a staple food, but now it is often eaten as a snack.
## How to Eat
Knead rice with flour and bake in a pan with oil. There are various ways to make and season the sauce, such as sweet miso, walnut miso, and chili miso. It is also delicious with chopped green perilla or chives in the rice.
## Efforts for Preservation and Succession
Even today, every household in the Hoku-shin and To-shin regions still makes and eats konetsuke, and it is passed down from parents to children. It is also readily available at local confectionery stores and stores, making it easy to eat.
## Ingredients
- leftover rice: 2 cups
- wheat flour: 1 cup
- green perilla leaves: 5 pieces (if you like to add)
- [Seasoning A] Sugar: To taste
- [Seasoning A] Soy sauce: To taste
- [Seasoning A] Oil: To taste
## Recipe
1. 1. Chop green perilla finely. (If you like to add it, add 1)
2. 2. Combine leftover rice and flour (or add 1 if desired) and knead well.
3. 3. Roll out the mixture into bars. (If you have leftover rice, wrap in plastic wrap and store in the freezer.)
4. 4. Cut into 1.5 cm rounds. 4. Cut into 1.5 cm rounds, or shape into rounds or small ovals with your hands.
5. 5. Heat oil in a frying pan and brown the fish on both sides.
6. 6. Once cooked, add in the seasoning A and season to taste.
## Provider Information
provider : "Oishii Shinshu Food Net" (Agricultural Policy Division, Department of Agriculture, Nagano Prefecture)
 |
# Teuchi soba ｜ Our Regional Cuisines
**Cuisine Name**: Teuchi soba
**Region**: Our Regional Cuisines
## Main Lore Areas
All over the prefecture
## Main Ingredients Used
buckwheat flour
## History, Origin, and Related Events
Soba is a typical local cuisine, so much so that Nagano Prefecture is known for its "Shinshu soba" (buckwheat noodles). Soba has been cultivated as an agricultural product in highland areas where the cool climate makes it difficult to grow rice and wheat. In high altitude areas around 700m above sea level, where morning mist hangs in the air, delicious soba is produced because the mist gently protects the buckwheat, which is vulnerable to frost. The area is also famous as the birthplace of "soba-kiri" (thin noodle-like buckwheat noodles), and is dotted with many soba specialty and specialty areas such as "Togakushi-soba" and "Kaida-soba. Togakushi soba, also known as "frost buckwheat soba," has a delicious flavor and is made with cold water. The traditional buckwheat noodle making method of "single stick" and "round stretching" is used, and the small portions are called "Bocchi-zakari". Wasabi, an essential condiment for soba, is produced in Azumino City, which accounts for more than 90% of the prefecture's production, making it the largest producer of wasabi in Japan. Wasabi, grown in melted snow water from the Northern Alps, is characterized by its smooth texture and mild richness, which not only makes it spicy but also enhances the sweetness of soba.
## Opportunities and Times of Eating Habits
Although soba is eaten at any time of the year, it is harvested twice a year, in spring and fall, and freshly harvested "new soba" is considered the tastiest. New soba in summer is called "natsu-shin" and new soba in fall is called "aki shin," and it is generally said that soba in fall is tastier with better aroma, color, and flavor. Shinshu's new soba is available from mid-October to early November.
## How to Eat
Soba is usually eaten in soba-tsuyu (buckwheat sauce) with green onions and wasabi (Japanese horseradish), but "Takato-soba" in Ina is made by dipping soba in soba-tsuyu (buckwheat sauce) with squeezed daikon radish juice and grilled miso. In Nagano Prefecture, where soba is grown, there are various ways of eating soba, depending on the region or production area.
## Efforts for Preservation and Succession
Nagano Prefecture has the largest number of soba noodle shops in Japan, and soba is available in every town. It can be purchased at local souvenir stores, and is available not only in Nagano Prefecture, but also in supermarkets and various stores nationwide as "Shinshu soba".
## Ingredients
- buckwheat flour: 400g
- Wheat flour: 100g
- Water: 225ml
- [Soba-Soup] Dashi stock: 400ml
- [Soba-Soup] Mirin: 100ml
- [Soba-Soup] Soy Sauce: 100ml
## Recipe
1. 1. Shake the buckwheat flour and wheat flour and mix well in a mixing bowl.
2. 2. Pour a little over 200 ml of water into the bowl, and stir quickly so that the water mixes evenly with the flour.
3. 3. Stir with both hands like rakes, and the mixture will become flaky, and the small grains of flour will gradually come together to form smooth marbles (this process is the most important). (This process is the most important)
4. 4. The large 3's become about the size of a ping pong ball. 4. When the large dough of 3 becomes about the size of a ping pong ball and the whole dough is no longer powdery, knead the dough into a single ball. (Knead about 100 times, then remove the navel.)
5. 5. Using a rolling pin, cut the dough into soba (buckwheat noodles).
6. 6. Boil water in a large pot, divide 5 into small portions, sprinkle in the water, and wait until the water rises to the surface. Boil without adding water. Cool in cold water in a hurry, remove the sliminess from the surface, and then rinse in ice water. Drain in a colander.
7. 7. Prepare condiments and other ingredients in a timely manner so that they can be eaten immediately. The best taste is within 2 minutes after boiling.
## Provider Information
provider : Nagano Prefecture Rural Culture Association
 |
# Shioika no sunomono ｜ Our Regional Cuisines
**Cuisine Name**: Shioika no sunomono
**Region**: Our Regional Cuisines
## Main Lore Areas
Hoku-shin and Nan-shin areas (throughout the prefecture)
## Main Ingredients Used
Squid, cucumber, wakame seaweed, vinegar
## History, Origin, and Related Events
Because Nagano Prefecture is far from the sea, marine products were processed in the area where they were landed and transported via the "salt road. There were several salt roads, including "Chikuni Kaido (from Itoigawa to Matsumoto and Shiojiri)," "Kitakuni Kaido (from Naoetsu to Oiwake (now Oiwake, Karuizawa-cho, Kitasaku-gun)," "Kitakuni Kaido (from Okazaki to Shiojiri)" and "Akiba Kaido (from Omaezaki to Shiojiri)," used to carry salt and marine products inland. Salted round squid, made by pickling boiled squid in salt, is a typical example of this food, which has been produced since the mid-Edo period. Originally, it was made as a byproduct of trading in salt itself, but since Nagano Prefecture has no ocean, marine products were very valuable and were prized as preserved food when refrigeration and freezing were not available. Saltmaru squid is commonly eaten as a "vinegared" dish with cucumber and wakame seaweed. Today, it is mainly eaten in the Hokushin and Nan-Shin regions.
## Opportunities and Times of Eating Habits
Cucumbers are often eaten from spring to summer. Especially in summer when cucumbers are harvested, many households have salted round squid in the refrigerator, and vinegared dishes are still often made. Even if the salt is removed from the squid, it is still moderately salty, so it is a good source of salt and a good way to prevent heat stroke in the summer.
## How to Eat
Saltmaru squid is very salty, so it takes time to remove the salt before cooking. In addition to the standard vinegared dish, it can also be boiled and mixed into salads and tempura.
## Efforts for Preservation and Succession
Although it is less common than before, it is still made in households in the Hokushin and Nan-Shin regions. It is always sold in supermarkets and grocery stores in Nagano Prefecture, and is also on school lunch menus, making it popular among the younger generation.
## Ingredients
- Salt round squid: 1／2
- cucumber: 1
- Fresh wakame seaweed: 10g
- Vinegar: 2 tbsp.
- sugar: 2 tbsp.
- salt: a pinch
## Recipe
1. 1. Cut the salted round squid into pieces by hand and soak them in water to remove salt. Change the water 2 or 3 times during the process. (Alternatively, cut into round slices about 5mm wide.)The amount of salt removed from the squid is the key to its flavor! The saltiness should remain a little.
2. 2. Boil wakame seaweed quickly and cut into bite-size pieces.
3. 3. Cut cucumber into thin round slices and lightly sprinkle with salt.
4. 4. Make mixed vinegar and mix 1, 2 and 3 together.
## Provider Information
provider : "Let's carry the taste of grandma and mother to the future" (Iiyama City "Shoku-no-fudoki" editorial committee)
 |
# Koikoku ｜ Our Regional Cuisines
**Cuisine Name**: Koikoku
**Region**: Our Regional Cuisines
## Main Lore Areas
Saku City
## Main Ingredients Used
Carp, miso, rice
## History, Origin, and Related Events
Saku City, located in the eastern part of Nagano Prefecture, has been cultivating carp using rice paddies in Saku-daira, where double cropping is difficult. In 1825, when Iwamurada feudal lord Naito Toyogomori returned from Osaka, he gave Yodo carp to Namiki Nanazaemon, a wealthy merchant in Nozawa, and the cultivation of Saku carp took root. After 1872, with the development of mechanical spinning, it became easier to obtain "Sanagi," or carp, which could be used as feed for mass production, and carp farming rapidly developed, and the name "Saku Koi" became nationally known. As time went by, changes in eating habits and the spread of agricultural chemicals caused the gradual decline of carp farming in Saku City, but recent years have seen the spread of reduced pesticide cultivation and adjustments to reduce the amount of pesticides used, and efforts to revive the "Saku carp" have begun.Usually, carp are shipped after two years, but "Saku carp" takes three to four years to grow to a suitable size for eating. Koikoku," a traditional soup in Saku City, is made by boldly cutting the fish into cylindrical slices and simmering them in miso paste, and is an indispensable New Year's dish in the Saku area. The "koikoku" was first eaten on New Year's Day when Shinozawa Sagoemon Shigeno Baido, an ancestor of Saku Hotel President Shinozawa for eight generations before him, invited Fukushima Toba Taio, a priest of Ise Jingu Shrine, to his residence on the sixth day of the New Year in 1746, and fed him "koikoku". Koi no umani" (carp cooked in a sweet broth) is a familiar dish in the Saku area, and if the carp has a good fat content, it melts in the mouth. The flesh of carp is light, fluffy, and fatty, and good soup stock is made from the ara. Although people tend to think of carp as being muddy, "Saku carp" raised in a clear stream is delicious as sashimi, and "arai," a type of carp that has been firmed up in cold water, goes well with Saku's locally brewed sake.
## Opportunities and Times of Eating Habits
Carp is an indispensable fish for weddings and funerals in the mountainous regions. It is often eaten during the New Year's holiday, with the hope that the fish will help people stay healthy throughout the year and not get sick.
## How to Eat
Boldly cut carp into cylindrical slices and simmer them in miso. The recipe varies from region to region and from household to household, depending on whether or not sugar is added to the miso, whether or not the scales are removed, and so on. It is served with powdered sansho (Japanese pepper) to taste.
## Efforts for Preservation and Succession
Even today, it is still made in every household. January 6 is the "Birthday of Saku Carp," which was established by the Japan Anniversary Association on this day in 1746, when Shinozawa Sagoemon Shigeno Baido of Saku, Shinshu, presented "carp dishes" to the Ise Jingu Shrine. It was established on this day in 1746 by the Japan Anniversary Association.
## Ingredients
- Carp slices: 5 slices and carp head
- sugar: 1 tsp.
- sake: 100 ml
- Miso paste: 100g
- cooked rice: 20g
- Water: 1500-2000ml
## Recipe
1. 1. [Preparation]Cut carp into round slices and soak in boiling water for 4 or 5 minutes. Remove the white part of the carp when it is soaked in water.
2. 2. Arrange the pre-treated carp slices in a pot and add sake and water.
3. 3. Boil over high heat, and when it begins to boil, carefully remove the scum (do not remove the tasty oil). (Do not remove the flavorful oil.)
4. 4. After removing the scum, reduce the heat to medium so that the liquid does not become cloudy, add all of the sugar and about 1／3 of the miso, and simmer slowly. Mix in a small amount of miso and rice in a mortar and pestle, and simmer for about 3 hours.
5. 5. Add green onions, tofu, or frozen tofu to taste, and stir in the remaining miso to taste.After serving, sprinkle with powdered Japanese pepper and garnish with boiled Japanese parsley.
6. 6. More broth will make more "koikoku" than enough for the number of people.
## Provider Information
provider : "Saku City Rural Life Meister's Association Recipe Collection: A Taste of Saku Passed Down from Mother to Child and Grandchildren" (Saku City Rural Life Meister's Association)
 |
# Imonamasu ｜ Our Regional Cuisines
**Cuisine Name**: Imonamasu
**Region**: Our Regional Cuisines
## Main Lore Areas
Hokushin area (Iiyama City)
## Main Ingredients Used
Potatoes
## History, Origin, and Related Events
Imo-Namasu" is a local dish using potatoes in the Iiyama City area. In Japan, "Namasu" is a dish made by dressing ingredients with vinegar, and is used as a New Year's osechi dish. In the Hokushin region, known as one of the heaviest snowfall areas in Japan, it has been difficult to obtain fresh vegetables in winter due to the heavy snowfall. For this reason, people in the Iiyama area made namasu with potatoes, which can be stored for a long time. Potato dishes are said to have taken root in Japan after the Meiji period, but in the Iiyama area, potato dishes have been eaten since the Edo period.In 2007, it was designated as an Intangible folk cultural asset by Iiyama City.
## Opportunities and Times of Eating Habits
Imojimasu was prepared for daily tea receptions, as vegetarian food at temples, and on occasions when many people gather together, such as weddings and funerals. It was especially served on a large platter for celebratory occasions. Sometimes carrots are added to add color, but not on Buddhist occasions.
## How to Eat
Imo-Namasu, characterized by its crispy texture, is a dish made by taking time and effort to remove the starch that potatoes naturally have. By adding vinegar when starting to fry the potatoes, the texture of the potatoes can be preserved. Recently, curry powder is sometimes added, or yams are used in place of potatoes.
## Efforts for Preservation and Succession
It is still made by families in Iiyama City and passed down from parents to children. Some local restaurants serve it and it is readily available.
## Ingredients
- Potatoes: 2 medium
- sugar: 4 tbsp.
- oil: 3 tbsp.
- vinegar: 3 tbsp.
- salt: 1／2 tsp.
## Recipe
1. 1. Peel potatoes, cut into thin strips, place in a bowl of water, and soak in water for at least 2 hours, changing the water to remove starch.
2. 2. Drain the potatoes in a colander.
3. 3. Heat oil in a pan, add the potatoes, and when all the oil has been absorbed, add the vinegar and stir quickly, then add the sugar and salt, in that order.
4. 4. Turn the heat to medium and saute until all the water is absorbed.
5. 5. Danshaku potatoes are best for imo-namasu.
## Provider Information
provider : "Taste of Grandma, Taste of Mom" (Iiyama City Food Culture Editorial Committee)
 |
# Suttate-jiru(Soybean paste soup) ｜ Our Regional Cuisines
**Cuisine Name**: Suttate-jiru(Soybean paste soup)
**Region**: Our Regional Cuisines
## Main Lore Areas
Shirakawa Village
## Main Ingredients Used
Soybean, Soy sauce or Miso
## History, Origin, and Related Events
"Suttate-jiru" is a soup made by grinding boiled soybeans in a mortar and pestle with miso or soy sauce, and is a popular local dish at festive occasions such as celebrations and "Houonko" ceremonies in Shirakawa Village, a World Heritage site famous for its "Gassho Zukuri" style architecture. Also known as "Suritate-jiru," it is also sometimes called "Dobu-jiru" because of its resemblance to Doburoku. When food preservation and distribution were not as convenient as they are today, soybeans, which grow on barren land and can be harvested in large quantities, were actively cultivated in Shirakawa Village, deep in the mountains, as a valuable source of protein. Miso (fermented soybean paste) and tofu are made from these soybeans, and it is said that "Suttate-jiru" was created in the process of making tofu. Because it quickly goes bad during the summer, it is often eaten during the fall, winter, and early spring.
## Opportunities and Times of Eating Habits
In Shirakawa Village, which is deep in snow from late fall to spring, it has been served at local gatherings and on the occasion of "Hoonko". Hoonko is a Buddhist ritual held on the anniversary of the death of "Shinran Shonin", the founder of Shirakawa Village.
## How to Eat
Soak soybeans in water overnight and boil until slightly firm, not too soft. The cooked soybeans are then grinded in a mortar and pestle or with a mixer, transferred to a pot, seasoned with soy sauce(or miso), and cooked until just before boiling, then finished.For seasoning, miso is sometimes used in addition to soy sauce. In recent years, "Suttate-nabe", a variation of Suttate-jiru, has been developed and is gaining popularity.
## Efforts for Preservation and Succession
(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Originally a simple soup made from ground soybeans, the "Suttate-nabe" was developed by adding Hida beef, locally produced jelly ears and somemore to it, and has become a new specialty.Suttate-nabe can be tasted at restaurants and lodging facilities in Shirakawa Village.
## Ingredients
- Dried soybean: 20g
- Light soy sauce: 5g
- Water: As needed
## Recipe
1. 1. Wash soybeans and soak overnight in enough water to cover the beans.
2. 2. Bring soaked beans to a boil. Turn off the heat when the beans feel a little tough(not to be until too soft).
3. 3. Blend the beans in a blender until smooth.
4. 4. Transfer to a pot, season with Light-soy sauce, and remove from heat just before boiling.
## Provider Information
provider : Gifu Prefecture School Nutrition Association
 |
# Misogi Dango ｜ Our Regional Cuisines
**Cuisine Name**: Misogi Dango
**Region**: Our Regional Cuisines
## Main Lore Areas
Hashima City
## Main Ingredients Used
Rice flour, Bean paste, Miso
## History, Origin, and Related Events
A traditional confectionery in Hashima City, dumplings made of rice flour dough and filled with sweet bean paste are skewered, dipped in a sauce made of miso paste and sugar, and baked.Around the beginning of the Showa period (1926-1989), the owner of a confectionery store in Hashima City developed and began selling "Miso Tsuke Dango," a baked Mitarashi dumpling filled with red bean paste and dipped in miso paste. Later, the second generation of the store owner learned the origin of the "Misogi ritual" at the Hakken Shrine, a shrine in Takehana, and renamed the dumpling "Misogi Dango" by combining the ritual and "Misotsuke Dango," and made and sold a sign saying, "If you eat this dango on June 30, during the Misogi ritual, you will be rid of the first half of the year and live the remaining six months in good health." The dumplings were then sold.
## Opportunities and Times of Eating Habits
At Takehana Hakken Shrine in Hashima City, "Misogi ritual" is held on June 30 every year to purify the sins and dirt of the past six months and pray for good health and good fortune.On July 1 and 15, lanterns will be decorated in the Takehana shopping street, and "Misogi Dango" will be sold at food stalls and confectionary stores in the town.
## How to Eat
The dumpling dough is made of rice flour, filled with sweet bean paste, skewered in two pieces, and then covered with a sauce made of miso and sugar on both sides of the grilled dumpling, sprinkled with sesame seeds, and grilled again.It's so simple.
## Efforts for Preservation and Succession
In addition to being used in school lunch menus as an opportunity for students to experience the taste of local cuisine, it is also sold at confectionery stores in the city in June as a summer tradition.
## Ingredients
- Misogi Dango: 4 dumplings
- [A] Soybean miso: 10g
- [A] White ground sesame seeds: 5g
- [A] Sesame paste: 8g
- [A] Hon Mirin (=sweet rice wine): 5g
- [A] Sake: 10g
## Recipe
1. 1. Simmer [A] in a pot and make miso sauce.
2. 2. Spread the sauce in 1 on the surface of misogi dumplings.
3. 3. Grill the dumplings in step 2 until colorful and ready to serve.
## Provider Information
provider : Gifu Prefecture School Nutrition Association
 |
# Imo Mochi ｜ Our Regional Cuisines
**Cuisine Name**: Imo Mochi
**Region**: Our Regional Cuisines
## Main Lore Areas
Keihoku of Nakatsugawa City and Chuno Area of Gifu Prefecture
## Main Ingredients Used
Satoimo(=Japanese taro), rice
## History, Origin, and Related Events
“Imo mochi” is a traditional dish that is eaten across Japan, in prefectures such as Hokkaido, Wakayama, and Kochi. Imo means potato in Japanese and different types of potatoes are used depending on the region such as white potatoes, sweet potatoes and satoimo(=Japanese taro) and the way the dish is prepared also differs.“Imo mochi” from Gifu is made with satoimo(=Japanese taro) and rice. The satoimo(=Japanese taro) and rice are cooked together and mashed. “Dango” (=Japanese dumpling) shapes are made, and they can be eaten right away or cooked on a grill and dipped in ginger soy sauce. It is said that “imo mochi” was made with leftover rice that was harvested or rice of poor quality combined with seasonal satoimo(=Japanese taro) to prevent the rice from going to waste. Satoimo(=Japanese taro) is not affected by the climate and so there was a steady supply of this vegetable. Rice was considered valuable in the past, so it was mixed with satoimo(=Japanese taro) to make a dish that was filling.
## Opportunities and Times of Eating Habits
It was often eaten in late autumn after the harvesting of rice, farmwork considered the most important, to show appreciation for the hard work of the farmers.
## How to Eat
Cook satoimo(=Japanese taro) and white rice together. Mash the two together and create flat “dango” (=Japanese dumpling) shapes. Grill both sides or eat without grilling. Eat by dipping in a ginger soy sauce. It is possible to grill the mochi again after it has cooled. Some regions eat “imo mochi” with green onion miso paste instead of ginger soy sauce. Locally grown starchy satoimo(=Japanese taro) named “nishigata imo” is used for this recipe. Nowadays, “imo mochi” is eaten year around and uses slightly different ingredients depending on the season. In the spring, the mochi is wrapped in leaves of “myoga” (=Japanese ginger), and in the autumn, turnip leaves are used.
## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Gifu prefecture is making efforts to preserve traditional recipes by publishing the recipes online with video instructions on how to make them. “Imo mochi” is served as part of the local school lunch menus. It is also sold at roadside stations in Nakatsugawa city.
## Ingredients
- Polished white rice: 300g
- Satoimo(=Japanese taro): 170g
- Ginger: 15g
- Soy sauce: 25g
## Recipe
1. 1. Peel the satoimo(=Japanese taro), wash them, and cut into bite-sized pieces. Cook the satoimo(=Japanese taro) with washed rice.
2. 2. Once satoimo(=Japanese taro) and rice are cooked, mash them into a smooth texture.
3. 3. Create flat “dango” (=Japanese dumpling) and put two on a skewer. Cook the dango on a grill.
4. 4. Dip in the ginger soy sauce and grill again.
## Provider Information
provider : Gifu Prefecture School Nutrition Association
 |
# Mizu Manju (Water Sweet Mochi) ｜ Our Regional Cuisines
**Cuisine Name**: Mizu Manju (Water Sweet Mochi)
**Region**: Our Regional Cuisines
## Main Lore Areas
Ogaki City
## Main Ingredients Used
Kuzu ko (=Kudzu starch), Warabi ko (=Bracken starch ), Red Beans
## History, Origin, and Related Events
"Suimanju" is a type of steamed bun made with a dough composed of kudzu powder and warabi powder, filled with sweet red bean paste, and then chilled using well water. The creation of Suimanju is said to date back to the Meiji era. Owing to the abundant underground water in Ogaki, known as the "City of Water," many households used well water to cool vegetables and fruits in a device called the "idobune" (well boat) as an alternative to refrigerators. Suimanju was developed as a refreshing summer sweet to enjoy during this time.In its early stages, Suimanju was made using only kudzu powder. However, kudzu powder easily dissolves in water and becomes firm when chilled. To address this, water-resistant warabi powder was incorporated into the recipe, resulting in a delightful and chewy texture for Suimanju when chilled.
## Opportunities and Times of Eating Habits
In the display tank at the confectionery shop, water manju (steamed buns) chilling in small cups has become a seasonal symbol heralding the arrival of summer in Ogaki, known as the City of Water. The sales period varies among shops, but it typically runs from April to around September.
## How to Eat
The process involves mixing kuzuko (arrowroot starch) with warabiko (bracken starch), known for its water resistance. The resulting mixture is then steamed until soft, wrapped around sweet bean paste, poured into ceramic cups, and steamed again to solidify. Finally, the water manju is cooled by immersing it in cold underground water.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)During the water manju season, these treats are available for purchase at various confectionery shops in the city of Ogaki.
## Ingredients
- Kuzuko (arrowroot starch): 90g
- Warabiko (bracken starch): 12g
- Sugar: 180g
- Water: 720g
- Sweet red bean paste (Nerikiri): 170g (about 1 piece of 7g)
## Recipe
1. 1. Dissolve kuzuko and warabiko in water.
2. 2. Add sugar, heat the mixture, and stir slowly. Once it becomes a semi-transparent paste, remove from heat.
3. 3. Pour the batter into a half-filled ochoko (small sake cup), add a ball of sweet red bean paste in the center, then fill the ochoko to the top with the batter.
4. 4. Steam for approximately 10 minutes or until it becomes transparent.
5. 5. Cool, then chill with well water, and remove from the ochoko. The recipe provided is representative, and variations may exist between different shops. The choice of kuzuko and warabiko can affect the texture and other characteristics.
## Provider Information
provider : Ogaki Tourist Association
 |
# Kuri Kinton(mashed sweet potatoes with sweetened chestnuts) ｜ Our Regional Cuisines
**Cuisine Name**: Kuri Kinton(mashed sweet potatoes with sweetened chestnuts)
**Region**: Our Regional Cuisines
## Main Lore Areas
Tono Area centered on Nakatsugawa City and surrounding Areas
## Main Ingredients Used
Chestnut, Sugar
## History, Origin, and Related Events
When you hear "Kuri Kinton," you might typically think of it as a traditional New Year's dish, but in the area centered on the southeastern part of Gifu Prefecture, Kuri Kinton refers to a simple wagashi (Japanese sweet) made by steaming chestnuts once, then cooking them with sugar and forming them into the shape of a chestnut using a cloth. It's a straightforward sweet that allows you to fully enjoy the flavor of the chestnut itself. Originally, people used to eat chestnuts by boiling or roasting wild chestnuts, but over time, the method of squeezing boiled chestnuts with a cloth to create a form similar to Kuri Kinton emerged, marking the beginning of this confection.Considered the birthplace of Kuri Kinton and one of the leading chestnut-producing areas in the prefecture, Nakatsugawa City flourished during the Edo period as one of the important post towns along the Nakasendo highway, a major route connecting Edo (present-day Tokyo) with Kyoto and Osaka. The city developed its unique culture, including a thriving tea ceremony culture. As a result, there was a demand for delicious sweets to accompany tea, leading confectioners to compete and create various sweets using local chestnuts, giving rise to the creation of Kuri Kinton.
## Opportunities and Times of Eating Habits
September 9th is known as Choyo no Sekku, also called the Kuri no Sekku, and since ancient times, people have been praying for longevity by eating chestnut dishes and sweets on this day. Every year, from September to winter when chestnuts are in season, many people from both within and outside the prefecture visit Nakatsugawa to seek out chestnut sweets, including Kuri Kinton, to enjoy the delicious flavors of chestnuts.
## How to Eat
Boil raw chestnuts and remove the contents, add sugar and salt, and warm to blend. Put the blended mixture into a pot and knead well over low heat.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)From early September to early December, they are sold at Japanese confectionery stores in chestnut producing areas, mainly in the Tono district. Since each store has its own particular taste and texture, products have been developed for customers to enjoy comparing them, and the entire region is making efforts to hand down and commercialize them.The Nakatsugawa Confectionery Association, organized by confectionery stores in Nakatsugawa City, the center of the tradition, holds a Shinto ritual every year on the chestnut festival day (September 9), and distributes free "Kuri Kinton" along with the ritual.
## Ingredients
- Fresh chestnuts: 1 kg
- Sugar: 300 g
- Salt: a pinch
## Recipe
1. 1. Boil the chestnuts. While they are still hot, remove the contents. Carefully remove any fine roots or discolored parts.
2. 2. Combine the boiled chestnuts with sugar and add a pinch of salt. Warm them in the microwave to blend the flavors.
3. 3. Heat a thick-bottomed pot, add the mixture from step 2, and knead it carefully over low heat until it becomes well-mixed and slightly scorched.
4. 4. Wrap the kneaded dough in plastic wrap and roll it into a cylindrical shape.
5. 5. Once it becomes cylindrical, unwrap the plastic wrap and slice it into approximately 30g round pieces.
6. 6. Shape the sliced pieces into a round form for easy squeezing.
7. 7. Squeeze the rounded dough into the shape of a cloth dampened with water.
## Provider Information
provider : Nakatsugawa Tourist Association
 |
# Morokozushi ｜ Our Regional Cuisines
**Cuisine Name**: Morokozushi
**Region**: Our Regional Cuisines
## Main Lore Areas
The Seino region
## Main Ingredients Used
Moroko and Vinegared rice
## History, Origin, and Related Events
“Morokozushi“ is made by filling a sushi box with vinegared rice, topping it with sweet and spicy simmered “moroko”, and making this into pressed sushi. It is a local dish with a simple flavor that is valued as a hospitality dish for New Year's Day and festivals and is eaten not only in the Seino region but also in the northwestern part of Aichi Prefecture.“Moroko” is a freshwater fish that belongs to the Cyprinidae family and grows to about 10 cm in length as an adult. It is said that it is easier to eat morokozushi if smaller moroko is used.The Seino region, which was nurtured by the three Kiso rivers (Kiso River, Nagara River, and Ibi River), was a network of riverside villages until the land infrastructure was developed after the war, and river fish such as crucian carp, carp, moroko, eel, catfish, etc. were plentiful. A food culture that utilized them developed and is still loved by people today.
## Opportunities and Times of Eating Habits
It was made in each household as a dish to serve guests for festivals, New Year's Day, memorial services, and other occasions when many people gathered together. Nowadays, it is less often made due to decreased catches and people no longer being interested in river fish, but it is still eaten as a nostalgic dish on special occasions.
## How to Eat
Cook rice with sake and kombu, and once it is cooked, mix it with seasonings to make vinegared rice. Lay out haran in a wet sushi box, and from the bottom, layer vinegar rice, moroko, and haran in order. Place a weight on top. After two to three hours, remove the sushi from the box and cut it into appropriately sized pieces of appropriate size.Moroko is made by boiling it down with sugar, soy sauce, sake, and ginger until it turns a golden brown color.
## Efforts for Preservation and Succession
In addition to being sold at some supermarkets around the traditional places, it can also be purchased year-round at roadside stations that sell local agricultural products and specialty products, as well as river fish specialty stores.
## Ingredients
- Polished rice: 4 cups
- Sake: 2 tbsp.
- Dashi kombu: 10cm
- [A] Vinegar: 80ml
- [A] Sugar: 5 tbsp.
- [A] Salt: 1／2 tsp.
- Moroko tsukudani: 200g
- Haran: 8 to 12 leaves
## Recipe
1. 1. Wash the rice, add water (not listed in the ingredients), sake, and kombu, and cook. Combine the seasonings from [A] and add to the cooked rice to make vinegared rice, then let it cool.
2. 2. Wet a sushi box, line it with haran in line with the bottom board, add the vinegared rice from 1, flatten it, and arrange the moroko to cover it entirely. Cover it entirely with haran, and place a weight on top for two to three hours.
3. 3. Remove the sushi from the box and cut into 12 to 18 pieces.
## Provider Information
provider : Gifu Prefecture School Nutritionist Association
 |
# Nezushi ｜ Our Regional Cuisines
**Cuisine Name**: Nezushi
**Region**: Our Regional Cuisines
## Main Lore Areas
Gero City located in the middle of the Hida Region, Central Mino Region
## Main Ingredients Used
Rice, Malted rice, Radish, Carrots and Salted trout
## History, Origin, and Related Events
“Nezushi” is a type of flavorful fermented sushi that has been a delicacy as a New Year’s dish in the Central Hida Region since long ago. “Nezushi” written in Chinese characters also expresses the meaning, a dish that is made and set aside to rest (i.e. ferment). The winters of the Hida Region were cold and severe, and there was a lack of fresh vegetables and basic food, so people cured, dried, and fermented their food. A culture of food preservation took root, and thus nezushi became a familiar dish among the people.When December arrives, every household prepares salted trout and malted rice, then begins to thoroughly cure the nezushi. The person preparing the nezushi adds malted rice to regular rice, and mixes in the trout, radish, and carrots. Then, it is set aside to cure for about 15 to 20 days―after which it is ready. Varieties of fermented sushi exist all across Japan, and while many people don’t like their peculiar taste, it is said that nezushi has a sweet and sour flavor that is mild and easy to eat.
## Opportunities and Times of Eating Habits
Nezushi is both a delicacy and an essential dish of the New Year that can leave people feeling unfulfilled without it. It also can taste different depending on the household; for example, some replace trout with mackerel, while others use vinegar rice, or it could be the way they slice the ingredients.
## How to Eat
Remove the bones from the salted trout and cut it into small pieces, then rub the radish and carrots in salt, allow the cooked rice to cool slightly before you mix it with the malted rice. Mix together all the ingredients and let it cure thoroughly from about 2 weeks to 20 days. One thing to look forward to is a slightly different taste each time, even when the same person makes the nezushi. This is due to changes in temperature and ingredients which alter the fermentation properties.
## Efforts for Preservation and Succession
Although it has become less common to make nezushi at home, it is on display at supermarkets and delicatessens. Furthermore, from around December through March, you can buy it at shops that have local vegetables or specialty products, at roadside stations, or even try it at some restaurants.
## Ingredients
- Radish: 120g
- Carrots: 16g
- Ginger: Just a little
- Malted Rice: 50g
- Rice: 100g
- Salted Trout: 56g
- Salt: Just a little
## Recipe
1. 1. Remove the bones from the salted trout and cut it into small pieces. Finely chop the ginger.
2. 2. Cut the radish and carrots into fine strips, and rub them in salt.
3. 3. Cook the rice as normal, let it cool slightly, then mix in the malted rice.
4. 4. Mix together all ingredients from steps one through three. Serve after letting it cure for around two weeks.
## Provider Information
provider : The School Nutrition Association of Gifu Prefecture
 |
# Otoshi no Gottso ｜ Our Regional Cuisines
**Cuisine Name**: Otoshi no Gottso
**Region**: Our Regional Cuisines
## Main Lore Areas
Chuno, Tono, and Hida areas
## Main Ingredients Used
Tofu, Shredded kelp, and Root vegetables such as Daikon radish, Carrot, and Taro
## History, Origin, and Related Events
"Otoshi no Gottso" is eaten throughout Gifu Prefecture from New Year's Eve on December 31st to the third day of the New Year. It has been handed down under various other names depending on the region, such as "Toshikoshi Ryori," "Toshikoshi-ni," and "Otoshikoshi." A large pot of Otoshi no Gottso is made at a time and reheated before eating to give the kitchen appliances and utensils a rest on New Year's Day, so the family can relax together. Root vegetables such as daikon radish and carrot are usually simmered in dashi broth, but the types of simmered vegetables, the way they are cut, and the dashi broth itself vary depending on the region and household. However, "ito-konbu" (shredded kelp) is always included regardless of the region because it symbolizes the hope to "live a long and thin life." In the past, before New Year's cuisine as we know it today, this dish was considered a delicacy and is said to have been eaten as an offering to the gods and Buddha to express gratitude for a healthy past year and to wish for a prosperous new year.
## Opportunities and Times of Eating Habits
Otoshi Gottso is made in a large pot at the end of the year on December 31st, then simmered and eaten repeatedly not only on New Year's Day but also on the first three years of the new year. It is still a popular and indispensable Near Year's dish in every household today.
## How to Eat
The ingredients added and how they are cut differ depending on the household and region, but it can include daikon radish, carrot, taro, blanched burdock, konjac, dried sardine, tofu, and rehydrated shredded kelp, which are simmered in dashi broth and additional seasonings. In some regions, it is eaten along with whole dried sardines, because the smoke produced while grilling them is said to drive away the bad memories of the past year.
## Efforts for Preservation and Succession
In addition to being made in households every year to welcome the new year, it is also served for school lunches to educate students about local foods and the regional cuisine.
## Ingredients
- Daikon radish (Cut into chunks): 200g
- Carrot (Cut into chunks): 60g
- Burdock (Cut into rectangles): 40g
- Taro (Cut into chunks): 80g
- Konjac block (Cut into chunks): 60g
- Fried tofu pouch (Cut into large pieces): 20g
- Shredded kelp: 12g
- Firm tofu (Cut into large rectangles): 80g
- Dried sardine: 10g
- Water: 480g
- Soy sauce: 20g
- Sake: 8g
- Hon mirin: 8g
## Recipe
1. 1. Blanch the konjac, then make dashi broth with the dried sardines and water.
2. 2. Put the dashi broth into a pot and sprinkle in the burdock, then add daikon radish, carrot, taro, konjac, and fried tofu pouch, then spread the shredded kelp on top.
3. 3. Spread the tofu on top of the kelp, then add the seasonings and simmer.
## Provider Information
provider : Gifu School Nutritionists Association
 |
# Hoba Miso (Magnolia Leaf Miso) ｜ Our Regional Cuisines
**Cuisine Name**: Hoba Miso (Magnolia Leaf Miso)
**Region**: Our Regional Cuisines
## Main Lore Areas
Hida/Takayama region
## Main Ingredients Used
Hoba, miso
## History, Origin, and Related Events
This dish is prepared by spreading homemade koji miso paste onto hoba (magnolia leaves), which are then grilled. This dish is said to pair well with rice, and is also an excellent accompaniment to sake. Magnolia trees are large deciduous broad-leaved trees which can be found in mountains throughout Japan. Because hoba has antibacterial properties, it can be wrapped around foods to preserve them, and can enhance flavors by imparting its pleasant aroma.While there are various theories surrounding its origin, the use of magnolia leaves as food is said to have started in the Hida region, which enjoyed a propsperous forest industry. The woodsmen (called “somabito”) were said to have used the leaves as plates to grill miso when they worked up in the mountains. The practice later spread to common households, and by the 1960s hoba leaves began to be sold as souvenirs.
## Opportunities and Times of Eating Habits
In autumn, the fallen browned magnolia leaves are collected and preserved before winter, to be used to prepare Hoba Miso. According to tradition, in the Hida and Takayama regions―said to be the birthplace of this dish, where the winters are so cold and harsh that food supplies would often freeze―people would lay magnolia leaves upon the hearth fire, to cook pickles, miso, and other foods.
## How to Eat
Hoba Miso is enjoyed by spreading miso paste on a leaf, and eating it as it grills upon the fire. The best method of grilling Hoba Miso is over charcoal, but a hotplate or frying pan―methods which bring out the delicious fragrance of hoba― can be used as well.Today, we see other variations of Hoba Miso, in which different ingredients are spread upon the leaves instead of miso―such as Hida Beef, mushrooms, and green onions.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Hoba Miso is available at souvenir shops and specialty product stores throughout the prefecture, and is certified by the city of Takayama as “Made By Hida Takayama.” The product is actively promoted within and outside Takayama.
## Ingredients
- Local miso: 100 g
- Green onions: 80 g
- Shiitake mushrooms: 80 g
- Hoba (magnolia leaves, brown): 1 sheet
## Recipe
1. 1. Slice the green onions diagonally. Remove the stems from the shiitake mushrooms, and cut into thin strips.
2. 2. Place a grill onto a shichirin (portable charcoal stove), and then lay the hoba atop the grill. Spread the miso, green onions and shiitake mushrooms upon the leaf, grill and enjoy.
## Provider Information
provider : Recipe provided by: Gifu Prefecture School Nutritionists Association
 |
# Carp Miso ｜ Our Regional Cuisines
**Cuisine Name**: Carp Miso
**Region**: Our Regional Cuisines
## Main Lore Areas
Seino Region
## Main Ingredients Used
Crucian carp, soybeans, soybean miso, coarse grain
## History, Origin, and Related Events
“Carp miso,” made by simmering unglazed crucian carp with miso, coarse grain, and soybeans. Within the prefecture, Seino, the basin of the Kiso Three Rivers (the general term for the Kiso, Nagara, and Ibi rivers flowing through the Nobi Plains), is the primary locale for the dish. Outside of Gifu, it is eaten in the Owari region of Aichi Prefecture, Nagashima Town in Mie Precture’s Kuwana City, and Kisomisaki Town. “Soybean miso,” also called “Tokai red miso,” is an irreplaceable seasoning in the Tokai region and is used to make carp miso. In addition, soybean miso contains more beans than other miso, thus containing more proteins and other umami components (glutamic acid). Combined with its relatively strong smell, soybean miso is more than suitable as an ingredient in crucian carp cuisines.
## Opportunities and Times of Eating Habits
The Seino region, home to the Kiso Three Rivers, is famous for river fish dishes, and aside from crucian carp, people also eat other river fish like catfish, common carp, and moroko. In the season when many fish are caught, they are preserved and stored as food for the winter, adding color to the dining table in the cold months. Carp miso is one such dish.
## How to Eat
After removing the scales and innards, grill the carp unglazed then boil for a while with rehydrated soybeans. Then, simmer with coarse grains, soybean miso, and sake. Cooking is finished once the meat is tender and the bones are soft.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Between November and April, it can be bought at supermarkets, roadside stations, and specialty shops that sell Seino regional products.
## Ingredients
- crucian carp (medium sized): 1
- soybeans: 50g
- soybean miso: 100g
- coarse grain: 100g
- sake: 20g
## Recipe
1. 1. Remove the scales and innards from the carp. Wash thoroughly then grill unglazed.
2. 2. Reintroduce water to the soybeans and add in 1, then add enough water to cover the carp and simmer for some time.If lye is produced, remove the lye.
3. 3. Add the soybean miso, sake, and coarse grain and simmer over low heat. Simmer until thick, moving the pot occasionally to prevent the miso from burning.
## Provider Information
provider : Recipe Provider: Gifu Prefecture School Dietitian Association
 |
# Gohei-mochi ｜ Our Regional Cuisines
**Cuisine Name**: Gohei-mochi
**Region**: Our Regional Cuisines
## Main Lore Areas
Tono Region, Hida Region
## Main Ingredients Used
Polished rice, walnuts, white sesame, peanuts, soy sauce or miso
## History, Origin, and Related Events
A local dish made by shaping mashed rice around a skewer, dipping it in sauce, and grilling it. It is mainly eaten in the Kiso and Ina regions of Nagano Prefecture, the eastern part of the Tono region of Gifu Prefecture, and the Mikawa region of Aichi Prefecture.It is said to have originated in the mid-Edo period, when lumberjacks in and around the Kiso area, located between the Central Alps and the Ontake mountain range in Nagano Prefecture, used to eat rice that was shaped around wood pieces from cut lumber, which was grilled on a bonfire and seasoned with miso paste. Eventually, gohei-mochi came to be offered to the gods to pray for safe work in the mountains, and was also used as offerings and eaten at harvest celebrations and other festive occasions.It is generally held that the name was derived from its resemblance in shape to a gohei, a small oval shaped paper money offered to the gods, but there is also a theory that it was first served to soldiers by a Mino native named Gohei during the Battle of Kawanakajima between Shingen Takeda and Kenshin Uesugi in the mid-16th century.
## Opportunities and Times of Eating Habits
Gohei-mochi is made from newly harvested rice after the fall harvest, and offered to the gods to express gratitude for the harvest as well as to pray for a bountiful harvest next year, on top of filling people’s stomachs. In addition to being served as offerings, gohei-mochi is also a popular meal during the busy farming season, and in the Ena and Nakatsugawa areas, it is served to guests.Today, it is sold mainly at holiday resorts as a local dish that can be easily enjoyed by tourists as well as locals, and it is popular among locals as well as visitors from outside the prefecture.
## How to Eat
The shape of gohei-mochi varies from region to region and from household to household, and they can be found in the shape of a straw sandal, a flattened dumpling, or a round dumpling. There are three types of sauce: miso-flavored, soy sauce-flavored, and a mixture of the two. Gohei-mochi is generally eaten with soy-sauce flavored sauce to the north of the Nakasendo and with miso-flavored sauce to the south, with scattered areas in between where it is eaten with a mixture of the two.Walnuts and peanuts are popularly used as the secret ingredient for the sauce, but “hebo”, the larvae of the common Asiatic yellowjacket wasp, is used in some areas of the Tono region. One of the charms of gohei-mochi is that each person who makes it comes up with their own unique taste.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Gohei-mochi is often sold at specialty stores, service areas, roadside stations, and snack stores at tourist spots in Gifu prefecture. Gohei-mochi kits that can easily be made at home are also sold as souvenirs.
## Ingredients
- Polished rice: 320g
- 【Sauce】 Peanuts: 24g
- 【Sauce】 Walnuts: 12g
- 【Sauce】 White ground sesame: 40g
- 【Sauce】 Roasted white sesame: 2g
- 【Sauce】 Dark soy sauce: 64g
- 【Sauce】 Caster sugar: 80g
- 【Sauce】 Refined sake: 24g
- 【Sauce】 Mirin (with alcohol): 32g
- Skewers: As needed
## Recipe
1. 1. Cook rice and grind it with a wooden pestle to a sticky consistency. Shape the rice into balls. Pass a skewer through the center of the balls of rice and shape the rice into straw sandal-shaped balls around the skewer.
2. 2. Grill the rice in 1 until lightly browned.
3. 3. Grind the peanuts and walnuts. Mix the ingredients for the sauce and simmer.
4. 4. Dip 2 in the sauce from 3 and grill again.
## Provider Information
provider : Recipe provided by: Gifu Prefecture School Nutritionists Association
 |
# Fermented Sweetfish Sushi ｜ Our Regional Cuisines
**Cuisine Name**: Fermented Sweetfish Sushi
**Region**: Our Regional Cuisines
## Main Lore Areas
Gifu City
## Main Ingredients Used
Sweetfish, rice, salt
## History, Origin, and Related Events
“Fermented sweetfish sushi,” a preserved sweetfish dish, is a fermented food made by stuffing sweetfish full of freshly cooked rice and pickling it in a barrel for about two months. Salt, sweetfish, and rice are pickled with the help of bacteria, and the meal provides a valuable source of protein in the winter and increases the shelf life of the seasonal fish.The first thing that comes to one’s mind upon thinking of sweetfish in Gifu is cormorant fishing, with a history said to be over 1300 years old. “Nagara River Cormorant Fishing'' was supposedly used by Oda Nobunaga to convey hospitality. In the Edo period, sweetfish caught while cormorant fishing was used to make ayu-zushi (fermented sweetfish sushi) and presented to the Tokugawa Shogunate family. Today, the road along which the ayu-zushi was transported is called Ayu-zushi Highway, or Sushi Highway.
## Opportunities and Times of Eating Habits
The sweetfish that stay upstream during the summer and move downstream in the fall to spawn are called “ochiayu,” and are often used to make fermented sweetfish sushi. In particular, “roe-containing sweetfish” are highly valued, and it’s said that the umami from its internal organs make it milder and easier to eat. After maturation has been reached, the fish can be enjoyed throughout the year. The fishermen families in which the manufacturing techniques have been passed down still pass the meal along to people they’re indebted to on New Year’s Day.
## How to Eat
Around September, the ochiayu are cut open and marinated in salt for about 2 months. The salt is removed in early December and the stomach of the fish is filled with freshly cooked rice. In a prepared wooden bucket, pickle the rice-stuffed sweetfish in 3-4 layers, cover the bucket with a bamboo skin, then place a stone weight on the lid and allow the fish to ferment naturally. The fish completes maturation after roughly two months, with the help of lactic acid bacteria. While male sweetfish are often used, female sweetfish holding eggs are said to be exceptional, with a mellow taste.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)While not commonly made these days, it can be enjoyed throughout the year at certain restaurants in Gifu City. In 2015, the Satokawa system and the upper and middle portions of the Nagara river, where the culinary tradition of fermented sweetfish sushi has been cultivated, was named the “Ayu of Nagara River” and was recognized as a Globally Important Agricultural Heritage System.
## Ingredients
- Sweetfish: preferred amount
- Salt: moderate amount
- Rice: moderate amount
- Water: moderate amount
## Recipe
1. 1. Wash the ochiayu (sweetfish that spawn downriver in autumn) thoroughly, then open the stomach and remove the innards.
2. 2. Pickle the sweetfish in salt to remove water from the body. Put the sweetfish in tupperware and layer salt on top, then cover and store in the refrigerator (about 1 month).
3. 3. Remove the salt thoroughly under running water, then dry in the shade. Once dried, fill the belly with cooked rice.
4. 4. Wash cooked rice and place on the bottom of a bucket. Place the rice-filled sweetfish on top, then, without leaving any gaps, cover the sweetfish with more rice. (2 months to 1 year)
## Provider Information
provider : The Best of Gifu
 |
# Myogabochi ｜ Our Regional Cuisines
**Cuisine Name**: Myogabochi
**Region**: Our Regional Cuisines
## Main Lore Areas
Kitagata Town, Gifu City
## Main Ingredients Used
Wheat Flour, Broad Beans, Myoga Leaves
## History, Origin, and Related Events
“Myogabochi” is a local confection with a simple flavor made by wrapping bean paste made from broad beans in a skin made from wheat flour, then wrapping it in myoga leaves.Bochi refers to “mochi,” and in general, dumplings made with glutinous rice are called “mochi.” Around the area where myogabochi is tradition, however, kneaded wheat flour is called “bochi.”It’s said that each household would make myogabochi during early summer, when the leaves of myoga ginger grow lush, and enjoy them as a snack during breaks from rice planting and other agricultural tasks. In the past they were also known as “field planting bochi (tanue bochi)” or “field break bochi (nokyuumi bochi).”The myoga leaves essential for making myogabochi have antimicrobial properties, making them suitable as portable snacks during the perishable early summer to summer season. This reflects the wisdom of our ancestors from an era before refrigeration and food preservation devices were available. Additionally, the broad beans used for the bean paste contain iron and protein, making it an ideal snack for replenishing energy and healing fatigue during agricultural work.
## Opportunities and Times of Eating Habits
“Myogabochi” is made while myoga leaves are in season from early summer to autumn. Since this is a very busy time for agricultural work, people would take breaks and sit along the ridges of rice paddies or on the side of the fields, laying out straw mats (mushiro) to take a rest. It’s said that during these breaks they enjoyed myogabochi as a snack.
## How to Eat
Take broad beans that have been soaked in water, boil them until soft, and add sugar to make a bean paste. Add water, sugar, and salt to wheat flour and knead it to make the skin. After wrapping the bean paste in the skin and shaping it into a round shape, wrap it in myoga leaves and steam it.It can be made from June to October when myoga leaves are in season, but it’s said that the earlier in the season you make it, the better the fragrance of the myoga leaves. Some regions mix in rice flour in addition to wheat flour for the “bochi” part that wraps the broad bean paste.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It’s sold at confectioneries around the area around June every year, attracting tourists from inside and outside the prefecture.Also, various initiatives are being implemented in schools, kindergartens, and nursery schools, including hands-on learning experiences in making myogabochi and cooking events for tourists.
## Ingredients
- [Bean paste] broad beans: 90g
- [Bean paste] sugar: 50g
- [Bean paste] salt: A little
- [Bean paste] water: 170cc
- [Bean paste] myoga leaves: Appropriate number
- [Skin] wheat flour: 120g
- [Skin] sugar: 10g
- [Skin] salt: A little
- [Skin] water: 20cc
## Recipe
1. 1. Wash the broad beans well and soak in 170cc of water for 3 hours.
2. 2. Heat until boiling.
3. 3. Put the broad beans in a colander, wash them, change the water, and simmer over medium heat until soft (about 20 minutes). At that time, add water if it seems there isn’t enough water.
4. 4. Add sugar and simmer over low heat until you can see the bottom of the pot. Add a little salt before turning off the heat.
5. 5. When it cools down, roll it into a ball of an appropriate size (about 25g).
6. 6. Add sugar and salt to the wheat flour and mix well.
7. 7. Boil 20cc of water and knead the flour while adding water little by little. Let it rest for about 30 minutes after kneading.
8. 8. Take the kneaded skin (about 25g) in your hand, spread it out, then add the bean paste and wrap it.
9. 9. Wrap in myoga leaves and steam in a steamer for 8–9 minutes.
## Provider Information
provider : Recipe provided by: Gifu Prefecture School Dietitian Association
 |
# Hebo meshi ｜ Our Regional Cuisines
**Cuisine Name**: Hebo meshi
**Region**: Our Regional Cuisines
## Main Lore Areas
Tono area
## Main Ingredients Used
Hebo (black hornet, also called local bee), rice
## History, Origin, and Related Events
A local dish of Ena City and the surrounding area using the larvae of hebo (black hornet, a bee about 2 cm in length that nests in the ground). High in protein and calories, hebo was a valuable source of protein in this region far from the sea, and was served as a treat to important guests as well as to promote the health of the local residents.The culture of eating hebo is flourishing in the mountainous areas from Shinshu to Okumikawa. In the "Souzan's Book of Wonders" (Miyoshi Souzan, 1850) written in the Edo period, there is already a description of the eating of "hebo-meshi," rice mixed with rice, seasoned with bee larva and soy sauce, in Mino and Shinano provinces, indicating that it was a long-standing food custom.In addition to hebo-meshi, there are other hebo dishes, such as sweetened rice cakes with a savory texture and hebo gohei-mochi, which have been passed down from generation to generation as a secret local cuisine.
## Opportunities and Times of Eating Habits
Generally, the larvae and other larvae are caught and eaten in the fall, when the nests of black wasps are growing large. Depending on the region and cuisine, not only larvae but also adults are eaten by roasting them.
## How to Eat
The main way to eat the larvae is to cook them in a sweet and spicy sauce made of sugar, soy sauce, and sake.Hebo rice cooked with sweetened soy sauce, rice, and soy sauce, and gohei-mochi (rice cakes) made by rubbing sweetened soy sauce into the sauce are also typical ways to eat hebo.
## Efforts for Preservation and Succession
Although it has decreased in number, it is still made at home, and can be tasted at restaurants in the Tono area, and can also be purchased on the Internet.Kushihara in Ena City holds a "hebo nest contest" every November. Hebo lovers gather from all over Japan to compete in the weight of their prized hebo nests. On the day of the event, hebo dishes and hebo nests are sold.
## Ingredients
- Polished rice: 400g
- bee larva: 100g
- Sugar: 5g
- Soy sauce: 8g
- Sake: 5g
- Mirin: 5g
- Oil: 1g
## Recipe
1. 1. Saute bee larva in oil until all the water is absorbed.
2. 2. In a saucepan, bring sugar and soy sauce to a boil.
3. 3. Add the fried bee larva to the simmering seasoning and toss to coat.
4. 4. Mix into the cooked rice.
## Provider Information
provider : Gifu School Nutritionists Association
 |
# Ayu zosui ｜ Our Regional Cuisines
**Cuisine Name**: Ayu zosui
**Region**: Our Regional Cuisines
## Main Lore Areas
Chuno area in the Kiso River basin, Gifu area in the Nagara River basin, and Saino area in the Ibi River basin
## Main Ingredients Used
sweetfish, cooked rice
## History, Origin, and Related Events
Ayu zosui is made by quickly simmering ayu fish, which has been grilled to a golden brown and fragrant, in rice and soup stock.It is said that in the old days, it was one of the ways to enjoy ayu fish that had been damaged during the catching process and was no longer marketable as it was.In Gifu Prefecture, which has many clear streams such as the Kiso, Nagara, and Ibi Rivers, ayu fishing is active from around June to October each year.There are two methods of fishing for ayu: tomozuri and fish weir fishing. On the other hand, "fish weir fishing" is a traditional fishing method in which ayu fish are caught by constructing wooden or bamboo sled-like platforms in the river.There are many "sightseeing weirs" near major rivers in Gifu Prefecture, which attract many tourists during the ayu fishing season. These are where fish weirs are fished and where restaurants are set up to serve freshly caught ayu fish.Ayuyu zuusui is often served as a topping for ayu dishes served at the fish weirs and other restaurants that serve ayu dishes.
## Opportunities and Times of Eating Habits
Ayu zosui is served as the last dish in a typical summer ayu dish.It is said that the unique flavor of the ayu fish and the light taste of the soup make it ideal for those who have a poor appetite.
## How to Eat
The guts of the ayu fish are removed and the fish is broiled, then boiled in water with rice and soup stock to taste. It was also a useful way to use cold rice.
## Efforts for Preservation and Succession
At "Kanko yana" located along the major rivers flowing through Gifu Prefecture, one can enjoy ayu fish soup and various other ayu dishes during the ayu season.Ayu zosui (sweetfish soup), made from ayu fish from the Nagara River and Koshihikari rice produced in Gifu, has been commercialized and is sold at some roadside stations and souvenir stores, and is also available on the Internet.
## Ingredients
- Cooked rice: 240g
- sweetfish: 2 medium
- dashi stock: 8 cups
- green onion: a pinch
- yuzu: a pinch
- salt: 1 1／2 tsp.
- soy sauce: 1 tsp.
## Recipe
1. 1. Remove guts from sweetfish and broil until cooked through. Remove head and bones.
2. 2. Rinse cooked rice in water to remove the sliminess.
3. 3. Add salt to dashi stock and bring to a boil.
4. 4. Add sweetfish and rice, bring to a boil, add soy sauce and turn off the heat.
5. 5. Cut the green onion and yuzu into thin strips. If desired, soak the shredded leeks in water for 5 to 10 minutes to make sarashi leeks.
6. 6. Unwrap the sweetfish and add the sarashi leeks and shredded yuzu.
## Provider Information
provider : Gujo City Council of Dietary Improvement Promoters
 |
# Karasumi ｜ Our Regional Cuisines
**Cuisine Name**: Karasumi
**Region**: Our Regional Cuisines
## Main Lore Areas
Tono area
## Main Ingredients Used
Rice flour, sugar
## History, Origin, and Related Events
Karasumi is said to have been made in the Tono region around the end of the Edo period for the Peach Festival."Karasumi" is a well-known delicacy made from salted and dried ovaries of mullet and other fish, but this is a Japanese confectionary made from kneaded rice flour and steamed. The characteristic feature of karasumi is its mountain-shaped cross section. The two peaks of the mountain are the most common, but in rare cases there are three. It is said that the mountain shape was created to imitate Mt. Fuji in the hope that the child would be the happiest in Japan.There are various theories as to the origin of the name. One theory is that the name was derived from the fact that karasu, a luxury delicacy, was so precious in this region, which is far from the sea, that it was replaced by a confection similar in shape to it. The other theory is that the name is derived from its similarity in shape to the Chinese ink stick, which served as both a paperweight and a tin in the Tang Dynasty.
## Opportunities and Times of Eating Habits
In the Tono region, it is popular as an offering for the Peach Festival and as an everyday sweet."Gandochi" is a rare event held in some areas during Hinamatsuri (Girls' Day), in which children visit houses in the community, asking to see "Ohinasama" (dolls) and receive sweets from them. In the old days, "karasumi" was served to the children at this "gando-uchi. Today, karasu can be purchased throughout the year at direct sales of agricultural products in the Tono area, at roadside stations, and on the Internet.
## How to Eat
Rice flour is kneaded with sugar, made into sticks, placed in a special wooden mold, and steamed for 15 to 30 minutes after unmolding. The standard color is white, but there are many variations, such as using brown sugar instead of sugar, or kneading mugwort, walnuts, sesame, adzuki beans, etc. into the dough.
## Efforts for Preservation and Succession
In Ena City, the cooking process is introduced on video on the Internet in an effort to pass down the tradition. In addition, it has appeared on school lunch menus at elementary schools in the city as a way of learning about local production for local consumption and local cuisine.
## Ingredients
- Rice Flour (Roughly ground): 330g
- Boiling water: 300cc
- [mugwort Karasumi] Japanese mugwort: 130g
- [mugwort Karasumi] Sugar: 100g
- [mugwort Karasumi] salt: A pinch
- [White Karasumi] Sugar: 100g
- [White Karasumi] salt: A pinch
- [Brown sugar Karasumi] Brown sugar: 100g
- [Brown sugar Karasumi] salt: A pinch
## Recipe
1. 1. Pour boiling water into rice flour, stir quickly and evenly, and steam in a steamer for 30 minutes.
2. 2. Divide 1 into 3 equal portions, and add the ingredients to each portion about 4 times, kneading patiently until the dough becomes glossy and does not stick to the hands.
3. 3. Divide each of 2 into 3 equal portions and form into shapes. (If you do not have a mold, place the sticks on a bamboo peel and press down on the top with chopsticks to form the shape.)
4. 4. Steam in a steamer for 5 minutes. Allow to cool before cutting into pieces and eating.
## Provider Information
provider : Ena City Dietary Improvement Liaison Council
 |
# Keichan ｜ Our Regional Cuisines
**Cuisine Name**: Keichan
**Region**: Our Regional Cuisines
## Main Lore Areas
Gujo City, Gero City, southern Takayama City
## Main Ingredients Used
Chicken, cabbage, onion, miso
## History, Origin, and Related Events
Chicken and vegetables are mixed with a special sauce and stir-fried, although the seasoning varies from region to region and from household to household.It is said that it was first made around 1950, imitating Genghis Khan, which was eaten in some regions of Gifu Prefecture. Later, from around 1960, local butcher stores and izakaya (Japanese-style pubs) began to make their own improvements, giving birth to chicken chan with a rich regional flavor in many different regions.It is said that chicken chow was first eaten as a valuable source of protein after the chickens that were kept in each household stopped laying eggs, and at that time, it was a treat to be enjoyed on special occasions.Some say that the name "keichan" comes from the fact that grilled pork hormone is called "tonchan (pig-chan)," while others say that the name "keichan" came from "keijan (chicken sauce)," a combination of "chan" meaning "to mix" and "jan (sauce)," and "keichan.
## Opportunities and Times of Eating Habits
When chicken was a precious foodstuff, it was a dish for special occasions such as when there were important guests or when relatives gathered for the Obon or New Year's holidays. Nowadays, it is a familiar local dish that can be prepared with easily available ingredients and seasonings, and can be enjoyed all year round in homes and many restaurants.
## How to Eat
Chicken, cabbage, bean sprouts, and seasonal vegetables are tossed with a special sauce and grilled on a griddle or in a Genghis Khan pot. The seasoning and preparation of "Chicken Chan" varies from region to region, from home to home, and from restaurant to restaurant, such as miso, soy sauce, and salt flavors.
## Efforts for Preservation and Succession
In the Meiho area of Gujo City, the "Meiho Chicken Chan Study Group" has produced a map introducing restaurants where local chicken chan can be tasted, served at local events and functions, and contributed to the promotion of Gujo City as a tourist resource. They also appear at gourmet events throughout Japan.In addition, to make it easy to eat at home, chicken marinated in a special sauce is sold at direct sales of agricultural products, restaurants, and on the Internet.
## Ingredients
- Chicken breast (bite-size): 200g
- Mixed miso: 32g
- Sake: 6g
- Light soy sauce: 8g
- garlic: 6g
- Cabbage: 200g
- carrot: 40g
- Green bell pepper: 20g
- Vegetable oil: 6g
## Recipe
1. 1. Grate garlic.
2. 2. Season chicken with "mixed miso, sake, light soy sauce and grated garlic.
3. 3. Cut cabbage into chunks, carrot into thin strips, and green pepper into thin strips.
4. 4. Heat oil in a frying pan, add seasoned chicken and fry, then add cabbage, carrot and green pepper.
## Provider Information
provider : Gifu School Nutritionists Association
 |
# Hoba zushi ｜ Our Regional Cuisines
**Cuisine Name**: Hoba zushi
**Region**: Our Regional Cuisines
## Main Lore Areas
Southern Hida region to Chuno region
## Main Ingredients Used
rice, magnolia leaves, vinegar
## History, Origin, and Related Events
It is a traditional early summer dish made by wrapping vinegared rice in the leaves of a magnolia tree, and has been eaten as a feast during the farming holidays such as rice planting.In the area where it has been handed down from generation to generation, there is always a magnolia tree planted in the garden or in the surrounding area, with large leaves growing thickly. The leaves of the magnolia tree are believed to have antifungal properties as well as bactericidal properties. In particular, the enzyme "hinokitiol" contained in the leaves has high antibacterial properties, and together with the vinegar used in rice vinegar, it was very useful during the planting season when food products were likely to spoil due to the high temperature and humidity.The use of magnolia leaves made it possible to eat without chopsticks and without soiling one's hands, so it is said to have originated as a portable food for mountain work and busy farming seasons. The first time, however, it was a simple dish of salted salmon from the Hokuriku region, made with vinegared rice, and topped with salmon.
## Opportunities and Times of Eating Habits
The season for hoba-zushi is from May to August because of the color and fragrance of the leaves of the magnolia tree.In Higashishirakawa Village, located in the Chuno region of Gifu Prefecture, rice paddy farming was carried out by neighbors in a joint effort called "yui" until the mid-Showa period. When rice planting was requested by neighbors, hoba-zushi was served for lunch as it could be prepared the day before and was easy to clean up afterwards as no dishes were needed.
## How to Eat
In the Tono area, many households wrap the sushi rice with seven or eight colorful ingredients such as candied river fish, vinegared mackerel, egg, red ginger, etc., before placing them on top, while in the Hida area, some households prefer a lighter taste and simply use myoga and sushi rice.There are various ways to wrap the leaves, such as simply folding the leaves in half or wrapping them in a square shape.
## Efforts for Preservation and Succession
In addition to being used as a school lunch menu item at schools, kindergartens, and nursery schools throughout the prefecture, Ena City is making efforts to pass on the tradition by showing a video of the cooking process on the Internet.Every year, from mid-May to July, it is sold at direct sales of agricultural products in the Tono area and surrounding areas, and can also be tasted at restaurants.
## Ingredients
- Cooked rice: 3gou
- [A] Vinegar: 30cc
- [A] Sugar: 60g
- [A] Salt: 1 tsp.
- Carrot: 20g
- [B] Dashi stock: 50cc
- [B] Sugar: 1 tsp.
- [B] White soy sauce: 1 tsp.
- burdock root: 30g
- [C] Dashi soup stock: 150cc
- [C] Sugar: 2 tsp.
- [C] soy sauce: 1 tsp.
- dried shiitake mushroom: 4 pieces
- [D] Dashi broth: 70cc
- [D] Sugar: 1 1／2 tsp.
- [D] Dark soy sauce: 1 1／2 tsp.
- lotus root: 30g
- [E] Dashi stock: 50cc
- [E] Sugar: 1 tsp.
- [E] Vinegar: 1 tbsp.
- Zakko (dried baby sardines): 30g
- red ginger: a pinch
- magnolia leaves: 12 leaves
## Recipe
1. 1. Wash rice 1 hour before serving.
2. 2. Since Sushi rice should be a little hard, cook with a little less water, steam, and transfer to a sushi tub while still hot. Mix the seasonings in [A] to make vinegar and pour it over the rice (reserving some of the rice). Using a wooden ladle, mix rice in a cutting motion (mix quickly so as not to make the rice sticky. (Mix quickly so as not to make the rice sticky. Adjust the amount of mixed vinegar to taste.)
3. 3. Cut carrots into 3 cm lengths, cut into strips, and simmer in [B] seasoning (simmer over low heat for about 10 minutes, until a little of the cooking liquid remains). Cut burdock root into 3 cm lengths, drain, and simmer in soup stock (about 10 minutes over low heat after it comes to a boil, until a little of the broth remains). Soak dried shiitake mushrooms in water, cut into thin slices, and season with seasoning [D] to taste. Wash, peel and thinly slice lotus root, soak in vinegar water as described in 【E】, drain and make vinegared lotus root. Soak the radish in the reserved vinegar (when boiling down the vinegar, soak the radish after it cools down). When burdocks become soft, you may add carrots and season them together).
4. 4. Wash and wipe well the magnolia leaves and cut off a little of the branch side.
5. 5. Mix the ingredients from 3 with the vinegared rice, place on top of the magnolia leaves before it cools, add a little red ginger, and place in a hitsu or bowl, stacking them on top of each other, and weigh them down with a plate or other weight so that the magnolia leaves can smell the aroma.
## Provider Information
provider : Gujo City Council of Dietary Improvement Promoters
 |
# Shizuoka Oden ｜ Our Regional Cuisines
**Cuisine Name**: Shizuoka Oden
**Region**: Our Regional Cuisines
## Main Lore Areas
Shizuoka City
## Main Ingredients Used
Black hanpen, Beef tendon, Daikon radish, Konjac(=yam cake), Egg, Kombu(=kelp), Dashi (=Japanese soup stock) powder
## History, Origin, and Related Events
"Shizuoka Oden" is a local dish of Shizuoka City where all the ingredients such as beef tendon, black hanpen, fish paste, daikon radish, and eggs are skewered, stewed in a black colored Dashi (=Japanese soup stock), and served with "Aonori (green laver)" or fish stock powder. In the city, they are sold at candy stores, so many people have been familiar with them since childhood as a substitute for snacks."Shizuoka Oden" began in the Taisho era (1912-1926), but its popularity grew after World War II when beef sinew and pork innards, which had been disposed of, were used as oden ingredients. Since that time, fish and shellfish landed in Suruga Bay were available, and fish paste products made from fish surimi, such as kurohampen, were used as ingredients for oden.
## Opportunities and Times of Eating Habits
"Shizuoka Oden" is also prepared and eaten at home, but it is also readily available at delicatessen shops and candy stores, where it can be purchased on skewers by the unit.
## How to Eat
Make Dashi (=Japanese soup stock) in a deep pot and add skewered oden. Add the prepared beef tendon with its Dashi (=Japanese soup stock) to a deep pot, add sugar, Mirin(=sweet rice wine), soy sauce, sake, and salt, and simmer over low heat for 2 to 3 hours. Sprinkle the finished oden with "Aonori (green laver)", dashi powder, and garnish with Japanese mustard.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)There is an oden street in the center of the city, and it is also sold at candy stores and side dish shops.
## Ingredients
- Black hanpen: 4 (120g)
- Beef tendon: 4 (100g)
- Water: 5 cups
- Soy sauce: Less than 1 tbsp.
- Daikon radish: 4 slices (200g)
- Konjac(=yam cake): 4 (160g)
- Eggs: 4
- Hayani-Konbu(=kelp): 4 sheets (120g)
- Water: 11 cups
- Shaved bonito flakes: 20g
- [A] Sugar: 2 tbsp.
- [A] Mirin(=sweet rice wine): 2 tbsp.
- [A] Soy sauce: 4 tbsp.
- [A] Sake: 2 tbsp.
- [A] Salt: A little
- Dashi powder: As needed
- Aonori(=Green laver): As needed
- Japanese mustard: As needed
## Recipe
1. 1. Pre-boil beef tendon. Put the beef tendon and 5 cups of water in a pot and heat, then bring to a boil, add a little less than 1 tablespoon of soy sauce and simmer for 1 hour.
2. 2. Put 11 cups of water in a large pot, bring to a boil, add bonito shavings, and make Dashi (=Japanese soup stock). Boil Konjac(=yam cake) and daikon radish and tie kelp. Boil the eggs hard. Thread a skewer into each and place in a pot.
3. 3. Add [1] with the cooking liquid, then add [A] and simmer over low heat for 2 to 3 hours. If the liquid gets low during cooking, add more hot water.
4. 4. Sprinkle with "Aonori (green laver)" and Dashi powder, and garnish with Japanese mustard.
## Provider Information
provider : "Shizuoka no Okazu" Kaikosha
 |
# Kinzanji-Miso ｜ Our Regional Cuisines
**Cuisine Name**: Kinzanji-Miso
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Shizuoka Prefecture
## Main Ingredients Used
Natto kouji(Rice kouji, Mame kouji), Tougan(=White gourd), Eggplant, Gobou(=Burdock), Carrot, Fresh ginger, Perilla seed, Ki-Zarame(Sugar)
## History, Origin, and Related Events
"Kinzanji-Miso" is a fermented food made by fermenting grains, and contains Tougan(=White gourd), eggplant, perilla seeds, ginger, etc. It is a type of "Name-miso" that is eaten as is as a side dish or snack rather than as a seasoning. Originally, it was a preserved food for eating summer vegetables in winter at temples. There is a theory that miso was first introduced to Wakayama Prefecture in the Kamakura period (1185-1333) by a monk, Shinchikakushin, who returned from his training in the Sung Dynasty. Some believe that Kukai, the founder of the Shingon sect of Buddhism, brought it back from Tang. "Kinzanji-Miso" is made in various regions of the prefecture, including the western, central, and eastern parts of the prefecture and the Izu area. In the past, households used to make their own homemade "Kinzanji-Miso", but now many households purchase miso produced by miso suppliers. In addition to Shizuoka Prefecture, it is also eaten in Wakayama, Chiba, and Aichi Prefectures.
## Opportunities and Times of Eating Habits
Instead of miso as a condiment, it is eaten as a side dish, on top of raw vegetables or tofu, as a snack, or on top of freshly cooked rice. Available at supermarkets and miso distributors, it is eaten in all seasons.
## How to Eat
Summer vegetables such as eggplant, Tougan(=White gourd), ginger, and perilla seeds are pickled in "kouji" made from wheat and soybeans.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Miso is sold in stores, online stores, supermarkets, and souvenir stores.
## Ingredients
- Natto kouji(Rice kouji, Mame kouji): 2kg
- Ki-Zarame(Sugar): 500g
- Tougan(=White gourd): 1／2
- Eggplant: 8
- Gobou(=Burdock): 1 large
- Carrot: 3
- Fresh ginger: 50g
- Shiso seed: As needed
- Salt: 120-150g
## Recipe
1. 1. Peel tougan(=White gourd), remove seeds and wattles, and cut into thin slices. Quarter eggplant and cut into 7mm-thick chunks. Cut carrot and ginger into thin strips. Cut Gobou(=Burdock) into thin strips and rinse with a little water for about 2 times to remove the scum.
2. 2. Salt each [1] and put them together in a pickle container to soak overnight.
3. 3. Squeeze the perilla seeds and wash them well, and then sprinkle with salt (not included in the quantity). Remove the scum while rinsing with water.
4. 4. Mix "Natto kouji" and "Zarame" well.
5. 5. Squeeze the water out of the vegetables and add to [4].
## Provider Information
provider : "Shizuoka no Okazu" Kaikosha
 |
# Ozaku ｜ Our Regional Cuisines
**Cuisine Name**: Ozaku
**Region**: Our Regional Cuisines
## Main Lore Areas
Mishima City, Kannami-cho
## Main Ingredients Used
Satoimo(=Japanese taro), Daikon radish, Carrot, Shiitake mushroom, Konjac(=yam cake), Fried thin tofu
## History, Origin, and Related Events
"Ozaku" is a vegetable soup made by boiling vegetables such as satoimo(=Japanese taro), daikon radish, and carrots in Dashi (=Japanese soup stock), soy sauce, and sugar. It is said to have come to be called "Ozaku" because it is made by chopping vegetables into chunks. In winter, root vegetables taste better because of frost and snow, and they are more flavorful and delicious when made in generous portions and cooked back. It was considered a feast when there were no bento stores or convenience stores. In some regions, gobou(=Burdock), tofu, and cormorant meat are added.
## Opportunities and Times of Eating Habits
Year-round. Because it is a great source of vegetable nutrients, it appears on family tables, but it is also incorporated into school lunch menus.
## How to Eat
Roughly chop satoimo(=Japanese taro), carrot and burdock root, and soak dried shiitake mushrooms in water and slice into thin strips. Tear and boil Konjac(=yam cake) with salt. Saute Konjac(=yam cake) in a pan, add oil and saute satoimo(=Japanese taro), carrot, gobou(=Burdock), dried shiitake mushrooms, and add Dashi (=Japanese soup stock). When it comes to a boil, add fried thin tofu, season with sugar and soy sauce, and reduce to a simmer until all the liquid is absorbed.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is served as a menu item at restaurants in the city and town, including appearing in school lunches during Hometown School Lunch Week. Westernized versions of "Ozaku" are also served on restaurant menus.
## Ingredients
- Satoimo(=Japanese taro): 400g
- Daikon radish: 350g
- Carrot: 100g
- Fried thin tofu: 60g
- Konjac(=yam cake): 100g
- Shaved bonito flakes: 50g
- [Dashi (=Japanese soup stock)] Water: 5 cups
- [A] Sugar: 1 tbsp.
- [A] Soy sauce: 3 tbsp.
- [A] Light soy sauce: 1 tbsp.
- [A] Mirin(=sweet rice wine): 1 tbsp.
- [A] Sake: 2 tbsp.
## Recipe
1. 1. Cut satoimo(=Japanese taro) into 1 cm, daikon radish into 7 mm and carrot into 5 mm slices, respectively.
2. 2. Cut fried thin tofu into 7 mm strips and drain off the oil.
3. 3. Cut Konjac(=yam cake) into 3 equal horizontal slices, cut into thin strips, and pre-boil.
4. 4. Add 1 to 3 and [A] to the soup stock made from bonito shavings, and simmer over low heat.
## Provider Information
provider : "Shizuoka no Okazu" Kaikosha
 |
# Abekawa Mochi ｜ Our Regional Cuisines
**Cuisine Name**: Abekawa Mochi
**Region**: Our Regional Cuisines
## Main Lore Areas
Shizuoka City
## Main Ingredients Used
Mochi(=Rice Cake), Kinako (Roasted soybean flour),Sugar
## History, Origin, and Related Events
"Abekawa Mochi" is a regional dish in the Chubu region, with Shizuoka City at its center. It consists of freshly made mochi (rice cakes) coated with kinako (roasted soybean flour) mixed with sugar. The name "Abekawa Mochi" is derived from the Abekawa River that flows through the prefecture. There are two theories about the origin of the name: one suggests that it was named by Tokugawa Ieyasu during the Edo period, and the other claims that it became famous as a specialty sold at the Abekawa River teahouses among travelers on the Tokaido highway.Even in the present day, at the foot of the Abekawa Bridge, there are shops offering Abekawa Mochi, with some establishments boasting a history of over 200 years. This treat also makes an appearance in the travelogue "Tokaido-chu Hizakurige" written by Jippensha Ikku during the Edo period.
## Opportunities and Times of Eating Habits
"Abekawa Mochi" is enjoyed throughout the year and is not limited to a specific season. People often make it at home as a snack or light meal. Additionally, due to efforts to enhance its shelf life, Abekawa Mochi is also sold as a souvenir, making it a popular choice for those looking for a gift to bring back to people outside the prefecture.
## How to Eat
Sprinkle freshly pounded mochi with a mixture of sugar and roasted soybean flour (kinako). Alternatively, when using cut mochi, lightly dip it in hot water after baking, then coat it with a mixture of sugar and roasted soybean flour (kinako).
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is easily made at home, and during the "Furusato Kyushoku Shukan" (Hometown School Lunch Week) initiative promoted by the prefecture, it may also be featured on school lunch menus. In addition to kinako (roasted soybean flour), the Abe River mochi sold in stores may also come with a filling of sweet red bean paste.
## Ingredients
- cut mochi (rice cake): 8
- Kinako (Roasted soybean flour): 40 grams
- Sugar: to taste
- Salt: a little
## Recipe
1. 1. Mix sugar and a pinch of salt into the kinako.
2. 2. After grilling the mochi, lightly dip it in hot water to soften.
3. 3. Place the mochi in the kinako mixture, coating it with the powdered mixture.
## Provider Information
Recipes vary depending on the region and home.
 |
# Kinme no Nitsuke (Stewed Red Snapper) ｜ Our Regional Cuisines
**Cuisine Name**: Kinme no Nitsuke (Stewed Red Snapper)
**Region**: Our Regional Cuisines
## Main Lore Areas
Shimoda City, Higashi-Izu-cho (Inatori)
## Main Ingredients Used
Red Snapper, Ginger
## History, Origin, and Related Events
The Izu Peninsula in Shizuoka Prefecture is a production area for Kinmedai (splendid alfonsino), and Shimoda Port is Japan's leading fishing port for the catch of Kinmedai. There are three types of Kinmedai caught in Izu: Jikinmedai (local Kinmedai, also known as Inatori Kinmedai or Himodori Kinmedai), Shimakinmedai (Island Kinmedai), and Okikinmedai (Offshore Kinmedai). Among them, Jikinmedai is considered the finest Kinmedai, known for its excellent richness and flavor. It is caught through single-line fishing, but the catch has dramatically decreased, making it a difficult-to-obtain brand of Kinmedai. The Kinmedai landed at Inatori Fishing Port in Higashi-Izu Town is this local Kinmedai, referred to as "Inatori Kinme." The representative dishes for Kinmedai include sashimi and simmered dishes. In the case of simmering, the fish, either in slices or as a whole, is sweetly simmered in soy sauce, sake, and sugar. In recent years, various menus beyond sashimi and simmered dishes have also been developed.
## Opportunities and Times of Eating Habits
From October to late March, Kinmedai is at its best, with the most flavorful and fatty meat during this season. It is enjoyed not only in home cooking but is also featured on the menus of various restaurants and eateries.
## How to Eat
Remove scales, gills and gutters, and cut the sea bream into 3 pieces. Pour the sauce made by combining sake, sugar, and soy sauce into a pot and bring to a boil over high heat, then add the sea bream and thinly sliced peeled ginger to the pot. Cover with a drop-lid and simmer for 10 minutes, turning off the heat when the fillets are shiny. For a special occasion, serve the fillets as a stewed dish on a platter instead of as fillets.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)New menu items such as croquettes, burgers, ramen noodles, and shumai (steamed pork dumplings) are being conceived and offered at restaurants, all with a twist of boiled goldfish.
## Ingredients
- Red Snapper: 1 (900g)
- Gobo (Burdock root): 1 (200g)
- [A] Water: 3 cups
- [A] Cooking sake: 1／2 cup
- [A] Sugar: 80g
- [A] Soy sauce: 130cc
## Recipe
1. 1. Remove the scales from the Kinmedai. Make an incision from the gill section, and remove the gills and internal organs. Peel the skin from the gobo using the back of a knife and cut it into 5 cm(2 inch) lengths.
2. 2. In a large pot, combine [A] ingredients and mix well.
3. 3. Add 1 to 2, and heat the mixture. Use medium heat, and when it starts boiling, cover with a drop lid. Occasionally pour the broth over the ingredients while simmering.
## Provider Information
provider : "Shizuoka no Okazu" Kaikosha
 |