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# Omizuke ｜ Our Regional Cuisines Cuisine Name: Omizuke Region: Our Regional Cuisines ## Main Lore Areas Murayama area, Mogami area, Okitama area ## Main Ingredients Used Yamagata seisai (greens), daikon radish, carrot, Jerusalem artichoke, perilla seeds (salted), soy sauce, granulated brown sugar ## History, Origin, and Related Events Yamagata Prefecture maintains a diversity of pickling traditions. "Omizuke" is a pickle made from a type of mustard green called "Yamagata seisai." Along with "seisaizuke," it is one of the representative pickles of Yamagata Prefecture.Seisai greens are said to have been imported from Chongqing, China in 1904, and the seeds were introduced from Nara Prefecture to Yamagata Prefecture in 1908, where they were prototyped at an agricultural experiment station. They found that the quality surpassed that of conventional pickled greens such as bok choy, Chinese cabbage, and rape leaves, and thus the farming of Yamagata seisai was started. ("Kitaguni no Yasai Fudoshi" Takashi Aoba"). Seeds could be collected from the early Taisho period, and cultivation expanded from the Murayama area to the entire prefecture during the Showa period. Yamagata seisai are large vegetables, weighing around 500g each with a length of 70 to 80cm. In "seisaizuke," the thick stems are highly valued, so the leaf tips were often thrown away. The traders from Omi province started to cut off the tips and pickle them, which led to the name "omizuke." (There are many other origin theories for the name, such as that the cut vegetables were rubbed (momi) and pickled, leading to the name "momizuke," which eventually became “omizuke").In this way, "omizuke" is said to have developed as a clever way to use up leftover vegetables, so not only "Yamagata seisai" but any leftover vegetables can be chopped and pickled to make this dish. ## Opportunities and Times of Eating Habits Yamagata seisai are harvested from late October to mid-November. They are large, with a single plant reaching 70 to 80 cm in length. "Omizuke" is also eaten for the New Year's meal. As the Yamagata seisai season approaches, many households make the relatively simple "omizuke." ## How to Eat Yamagata seisai are most frequently used, with seasonal vegetables daikon radish and carrot. They are chopped together and pickled in salt for awhile before being eaten. It is delicious with rice, and is a staple item with a multitude of other uses, such as the ingredient in rice balls, rice in green tea, or fried rice. In recent years, it is sometimes made with thinned Yamagata seisai, so it can be eaten even earlier than Yamagata's signature winter pickle, "seisaizuke." ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)These days, in addition to being made at home, it is also sold as a vacuum-packed ready-made product. It is also not uncommon for restaurants to serve it as part of a set meal. ## Ingredients - Seisai greens: 1kg - Daikon radish: 200g - Carrot: 80g - Jerusalem artichoke: 150g - Perilla seeds (salted): 100g - Salt: 45g (3% of the ingredients) - Yellow chrysanthemum (edible chrysanthemum): 20g (optional) - Ginger: 30g (optional) - [A] Soy sauce: 50g (a little over 3 tbsp.) - [A] Granulated brown sugar: 10g - [A] Mirin: 35g ## Recipe 1. 1. Wash the seisai, cut the wide part in half lengthwise, then cut into 7mm pieces. Peel the daikon radish and carrot and cut into small pieces. Thoroughly wash the Jerusalem artichoke and cut into small pieces, leaving the peel on. 2. 2. Sprinkle salt on the chopped vegetables and mix well, then cover with a weight about twice as heavy as the ingredients, and pickle overnight. Soak the perilla seeds in water to lightly remove the salt. 3. 3. The next day, throw away the vegetable juice, wash well with water, then squeeze thoroughly to remove the moisture. 4. 4. Remove the petals from the yellow chrysanthemums, blanch briefly in boiling water with a little vinegar, then drain and remove the moisture. Peel and julienne the ginger. 5. 5. Briefly boil the ingredients from A in a pot, then cool. 6. 6. Combine the pre-pickled and washed vegetables, perilla seeds, yellow chrysanthemums, and ginger, then pour the seasoning liquid from step 5 on top and mix together. Place a light weight on top to ensure that the ingredients are submerged in the pickling liquid. (If the ingredients are submerged in the liquid that comes out, you can remove the weight and just use the lid.) 7. 7. It is ready to eat in 2-3 days. It's not too salty, so it is best to store in the fridge and eat within about 2 weeks. ## Provider Information provider : Yamagata Prefecture ![Image](Not found)
# Seisai-zuke (Pickled seisai mustard) ｜ Our Regional Cuisines Cuisine Name: Seisai-zuke (Pickled seisai mustard) Region: Our Regional Cuisines ## Main Lore Areas All areas in Yamagata Prefecture ## Main Ingredients Used Yamagata seisai mustard, salt, soy sauce, sugar, sake, shochu ## History, Origin, and Related Events Yamagata Prefecture is known for its diverse pickling culture, with "Seisai mustard pickles" being one of its most popular varieties. These pickles are made from Yamagata seisai mustard, a type of leaf mustard, and are often paired with "Omizuke" to represent the prefecture's pickling traditions.The "pickled seisai mustard" has its roots in Chongqing, China, and was introduced to Yamagata Prefecture in 1908. After a prototype was made at the Agricultural Experiment Station, it was found to be superior in quality to other pickled greens like "bok choy", Chinese cabbage, and spinach. This led to the cultivation of "Yamagata seisai mustard", which began in the Murayama region and later spread throughout the prefecture during the Showa era."Yamagata seisai mustard" is characterized by its large, broad leaves - measuring 70 cm to 80 cm in length - and thick stems. Each plant weighs around 500 grams and has a unique pungent taste and crunchy texture. To make the pickles, the greens are lightly dried in the sun, pickled in salt, rinsed carefully, and then pickled again in a sauce made from soy sauce, kelp, dried bonito flakes, and other ingredients. The harvest season for "Yamagata seisai mustard" is from late October to mid-November, and the greens are dried in the sun after harvesting. It's a common sight to see households drying the greens and preparing pickles in their yards during the early winter months. ## Opportunities and Times of Eating Habits "Yamagata’s seisai mustards" are harvested between late October and mid-November. In the past, large quantities of pickles were made and consumed until early spring. They are still an important part of the New Year's table. Nowadays, families that grow "Yamagata seisai mustard" still make their own pickles, but most people buy them from supermarkets and other stores. ## How to Eat "Seisai mustard pickles" are known for their distinctively sharp taste and crispy texture. They are often enjoyed alongside freshly cooked rice. In the Shonai region, there is a local specialty known as "Benkei-meshi," which consists of a round rice ball coated with miso, wrapped in pickled greens, and grilled to a light char. In some areas, seisai mustard pickles turn a tortoiseshell color and become slightly sour in early spring. They are then stir-fried or boiled. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Nowadays, it’s easier to purchase ready-made products from supermarkets and direct sales outlets instead of making it at home. ## Ingredients - [Pre-pickling] Seisai mustard (pre-soaked): 1 kg - [Pre-pickling] Salt: 40g (about 4% of seisai mustard) - [Pre-pickling] Priming water: Appropriate amount of water - [Pre-pickling] Weight: more than twice the weight of seisai mustards - [Main pickling] Soy sauce: 30ml - [Main pickling] Sugar: 40g - [Main pickling] Sake (Japanese rice wine): 30ml - [Main pickling] Shochu (Japanese liquor): 30ml ## Recipe 1. 1. [Pre-pickling] Wash the seisai mustard and dry them until they are soft. (Dry in the sun for a day or two to soften slightly) 2. 2. [Pre-pickling] Place the seisai mustard in a pickle vat, sprinkle salt on it, and pickle it in tiers, then cover with a lid and place a weight on top. 3. 3. [Pre-pickling] Add priming water to make the water rise quickly, and pickle for about 3 days. Adjust the amount of salt based on the amount of water added because the more water we add, the lower the salt concentration becomes. 4. 4. [Main pickling] Wash the pre-soaked seisai mustards and drain them well. 5. 5. [Main pickling] Heat the main pickling seasonings (except shochu), turn off the heat just before boiling, and let it cool. 6. 6. [Main pickling] Arrange the drained seisai mustards in a pickle tub so that there are no gaps, and add the juice of 5. This process is repeated, and at the end, shochu is added. Cover the pickle tub with a lid, put a weight on it, and store it for about 1 week. (Place the pickle tub in a cold place.) ## Provider Information provider : Yamagata Prefecture ![Image](Not found)
# Hatahata no Yuage (Poached Japanese sandfish) ｜ Our Regional Cuisines Cuisine Name: Hatahata no Yuage (Poached Japanese sandfish) Region: Our Regional Cuisines ## Main Lore Areas Shonai region ## Main Ingredients Used Japanese sandfish, scallion, soy sauce ## History, Origin, and Related Events Japanese sandfish are a scaleless, mild-flavored fish that are favored in the Shonai region as the taste of autumn. The sandfish come to the shores of Shonai around December to lay their eggs. For this reason, the sight of fisherman congregating on Sakatakita Pier and other such places is a characteristic winter scene.The size of the Japanese sandfish catch declined precipitously from around the end of the Showa period until the Heisei period. However, as a result of a joint effort by Yamagata Prefecture’s fisherman to institute fishing limits and manage resources, the size of the sandfish catch is now on an upswing. Japanese sandfish will rush toward shallow water in large groups when the sea is rough and thunder sounds. For this reason, they are also known as “thunder fish.”“Poached Japanese sandfish” is a simple dish: poach the fish in a pot, splash on soy sauce or the like, and eat. The dish has a light flavor and is a go-to choice for cooking with sandfish. There are a wide variety of ways to cook with sandfish: in addition to poaching, it can be, among other things, fried, dried, or simmered with sauce. The Japanese sandfish is deeply connected to traditional events of the Shonai region. “During a celebration of the deity Daikoku-sama”, an event which takes places on December 9, there is an ongoing custom of eating sandfish with a miso glaze. ## Opportunities and Times of Eating Habits In recent years, Japanese sandfish is caught year-round. Still, while fish caught in June and July are enjoyed for their flesh, fish caught in October and November can be enjoyed for their egg sacs or milt. Because poached sandfish is a particularly simple dish, by using fish that are in-season the flavor of the ingredients can be enjoyed directly. ## How to Eat Add water to a pot and bring to a simmer. Add the sandfish and simmer until the point that the body splits. Plate the fish, add grated radish and soy sauce, and enjoy. Ginger also makes a tasty accompaniment.A nice feature of Japanese sandfish is that, because they don’t have scales, after a wash they are ready to use. When plating, it is customary to include one male and one female each. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Japanese sandfish” is a popular fish carried by fishmongers and even supermarkets. “Poached Japanese sandfish” is a go-to winter dish that can be easily prepared. ## Ingredients - Japanese sandfish: 8 fish - Grated radish: appropriate quantity - Ginger: appropriate quantity ## Recipe 1. 1. Remove the head, organs, and tail from the fish. 2. 2. Bring an ample amount of water to a simmer and add the fish. 3. 3. Once the backbone is sticking up from the front and rear of the fish and can be easily removed (about 10 minutes), carefully remove each fish one by one, running quickly under cold water. 4. 4. Remove the spine from the fish and plate. 5. 5. Garnish with grated ginger and eat. Add ginger to taste. ## Provider Information provider : "Tsuruoka Ouchi Gozen" ![Image](Not found)
# Karakaini (simmered dried stingray fin) ｜ Our Regional Cuisines Cuisine Name: Karakaini (simmered dried stingray fin) Region: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Karakai (dried stingray fin), soy sauce, sugar, mirin, sake ## History, Origin, and Related Events "Karakai" is a dry food made by drying the cartilage of kasube (stingray) fins that are caught in Hokkaido. In the past, the fish eaten in inland areas far from the sea were dried fish such as Shiobiki-zake (salted salmon), Bodara (dried cod), and Karakai. It was originally introduced from Hokkaido and called "Karage" from the expression "Juppahitokarage" (to make sweeping generalizations), but it took root in Yamagata and the name was changed to "Karakai." The name "Karage" still remains in the Shonai region. In inland areas, it is valued as a special dish served during celebrations and festivals. ## Opportunities and Times of Eating Habits It is a traditional festive food important enough to be served alongside "Sekihan" (red bean rice) during special occasions such as New Year's, Obon, and other festivals. Some households also serve it as a snack with tea because it keeps for a long time and is delicious even when cold. ## How to Eat "Karakai" is slowly rehydrated in water for 2 to 3 days, then thoroughly simmered until the bones soften, resulting in a tender, jiggly collagen and crunchy cartilage texture. The broth contains a lot of gelatin, so when it is cooled down, it creates a "Nikogori" (jellied broth) that goes well with rice. "Karakai" should be rehydrated while it is in a large piece so the umami gets sealed in and creates a better flavor. However, it can be difficult to reconstitute large fish at home, so at the end of the year fishmongers often reconstitute the fish themselves, then pack them so they are ready to simmer (see related image). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It takes a long time to cook and is rarely made at home these days, so "Karakaini" is now sold at supermarkets and other shops. ## Ingredients - Karakai (dried stingray fin): 200g - Sake: 50g - Mirin: 1 tablespoon - Soy Sauce: 2 tablespoons - Sugar: 2 tablespoons ## Recipe 1. 1. Cut the Karakai into bite-sized pieces and rehydrate in water overnight. 2. 2. Replace the water until it's just covered and simmer until it becomes soft. 3. 3. Add the seasonings, cover with a drop lid, and simmer until the flavors are thoroughly absorbed. If you re-boil after it has cooled down, the flavor will become even more concentrated and delicious. ## Provider Information provider : Recipe provided by: "Yamagata Regional Cuisine Exploration" (Edited by: Yamagata Prefecture Green Tourism Promotion Council, Supervision: Hisako Furuta) ![Image](Not found)
# Japanese saltwort in mustard dressing ｜ Our Regional Cuisines Cuisine Name: Japanese saltwort in mustard dressing Region: Our Regional Cuisines ## Main Lore Areas Murayama area, Okitama area ## Main Ingredients Used Japanese saltwort, hot pepper, soy sauce ## History, Origin, and Related Events The Japanese saltwort used in this dish was originally a wild plant that grew along the coast and came to be called okahijiki because it looks like hijiki, a seaweed. In Yamagata Prefecture, it is said that the seeds of the Japanese saltwort, which grew wild in the Shonai area by the sea, were introduced by boat across the Mogami River to Sunazuka Village (present-day Nanyo City), a sandy area under the Yonezawa Domain, where its cultivation began. In the Honzo Zufu (1828), it is mentioned in the "Wo Kamiru" section as "Wo Kahishiki" Ushu Yonezawa, indicating that it has been a production center since the Edo period. Nanyo City is considered to be the birthplace of Japanese saltwort, and even today, it is actively produced as a traditional vegetable that the local people are proud of.As a wild species, it is very vigorous and can be expected to produce a large yield if the soil is suitable. Even after being picked once, the leaves sprout immediately. Therefore, depending on the care of the plant, it could be harvested many times. ## Opportunities and Times of Eating Habits In recent years, it has become a year-round ingredient because it is grown in greenhouses, but shipments are in full swing around the end of March. The season for outdoor cultivation is in summer from June onward.In the Okitama region, greenhouse and tunnel cultivation is the mainstream. By harvesting and sowing seeds each time, they can be harvested about five times a year. They are shipped to supermarkets and farm stands, making them easily available to ordinary households. ## How to Eat The crunchy texture and taste of Japanese saltwort is best appreciated when it is dressed with mustard, but it is also delicious in salads with dressing or mayonnaise. It can also be added to an omelet, used as an ingredient in miso soup, or chopped into small pieces and added to dashi broth.Japanese saltwort contains calcium, potassium, iron, magnesium, and vitamin C, and is rich in vitamin A. It is also a perfect source of nutrients. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Due to the difficulty of cultivation, the lack of successors to the farmers has become an issue. Local volunteers have established the Japanese Saltwort Subcommittee and are working on preservation activities. In addition, the “Okitama Food Cheering Group” was established, and local restaurants and farmers are working together to preserve Okitama vegetables. ## Ingredients - Japanese saltwort: 50 g - soy sauce: 1 teaspoon - Japanese pepper: A pinch ## Recipe 1. 1. Cut off about 1 cm of the root of Japanese saltwort. Then boil in boiling water for about 20 to 30 seconds, then drain well using a colander. 2. 2. Mix 1 teaspoon soy sauce and a pinch of Japanese hot pepper in a bowl. 3. 3. Pour 1 into 2 and pour them into a bowl. You can also add spicy sauce as a garnish. ## Provider Information provider : Recipe from: “Exploring Yamagata's Local Cuisine” (Edited by Yamagata Prefecture Green Tourism Promotion Council, supervised by Hisako Furuta) ![Image](Not found)
# Trout Ankake ｜ Our Regional Cuisines Cuisine Name: Trout Ankake Region: Our Regional Cuisines ## Main Lore Areas Shonai Area ## Main Ingredients Used Trout, chives, ginger, salt, sugar, and kudzu flour. ## History, Origin, and Related Events Trout Ankake is a springtime dish representative of the Shonai area. It is made from the most delicious of all trout, “Sakuramasu” or cherry trout. When cherry trout is young, they fight for their territory. The losing fish go down to the sea and become “Sakuramasu” or cherry trout, while the winning fish stay in the river to grow to become “yamame” or landlocked trout. The name “Sakuramasu” is said to come from the blooming of the cherry blossoms, which is the same time when these fish come back to the river after preparing nutrients for their spawning during the fall. Sakuramasu is one of the most iconic fishes of Yamagata Prefecture, and it was designated as the prefectural fish in 1992.“Trout Ankake” was first eaten during the Edo period. It is believed that the tradition of cooking with “Ankake”, a thick savory sauce, came to the Shonai region after being introduced by merchant ships passing through Osaka and Hokkaido. It is still a popular dish today for celebrations and special occasions. Since Ankake sauce uses sugar and kudzu flour, which were very scarce ingredients at the time, it was most likely that trout ankake was a dish served when entertaining house guests. ## Opportunities and Times of Eating Habits Trout ankake has become a springtime delicacy, and is made in Japanese homes similar to how grilled trout and simmered Moso soup are prepared. It is an iconic staple dish, especially during "the Sakata Festival "and" Tsuruoka Tenjin Festival" held in May. Today, it is not uncommon for families to order trout ankake from a restaurant. During such times, family members and relatives gather to eat it. ## How to Eat Boiled trout meat is topped with chives and poured over with the starchy ankake sauce. Ginger is then placed separately on top of the fish. Unlike the ankake found in Kyoto, the ankake is served cold and tastes sweet. Some families and restaurants prepare it alongside sliced boiled eggs or somen noodles. It is a dish commonly made by caterers and is eaten during times of celebration. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still widely prepared and eaten today. This is especially so during" the Sakata Festival "and "the Tsuruoka Tenjin Festival" in May. It can also be found served at restaurants, prepared by caterers, or as a side dish in a supermarket. ## Ingredients - Sakura masu or cherry trout: 300 grams - Chives: 300 grams - Ginger: 300 grams - Salt: A pinch - Ankake sauce: - (For ankake sauce) Potato starch: 3 tablespoons - (For ankake sauce) Sugar: 6-7 tbsp. - (For ankake sauce) Sake: 3 tablespoons - (For ankake sauce) Soy sauce: 3 tablespoons - (For ankake sauce) Water: 1 1／3rds of a cup ## Recipe 1. 1. Cut the fish into three pieces, sprinkle salt, and put it in a pre-heated steamer. 2. 2. Boil the leek and cut it into 5 cm long pieces. 3. 3. Stir the sauce. How to make ankake:[Step 1] Bring sake to a boil in a pot, then add water, soy sauce, and sugar.[Step 2] Turn off the heat and gradually add potato starch, dissolve it in the water by stirring clockwise with a wooden spoon.[Step 3] Put the pot over a medium heat again and stir well until the starch becomes transparent and shiny, being careful not to burn it.[Step 4] Remove from the heat and stir well until cool. 4. 4. Arrange the fish and chives in a bowl, then pour over the ankake sauce. Lastly, garnish the fish with grated ginger. ## Provider Information provider : Recipe provided by Tsuruoka OuchiGozen ![Image](Not found)
# Egg agar/soy sauce agar ｜ Our Regional Cuisines Cuisine Name: Egg agar/soy sauce agar Region: Our Regional Cuisines ## Main Lore Areas Shonai area ## Main Ingredients Used Agar, egg, soy sauce, and sugar ## History, Origin, and Related Events In Yamagata Prefecture, dishes using agar have been eaten for a long time, and it is also served as a tea snack. In the Shonai area, agar as a sweet dessert is mainstream, and the most popular one is "egg agar". It has a sweet soy sauce flavor and is made for celebratory occasions such as festivals and the New Year. It is said that the combination of agar, which is deeply rooted in the Japanese diet, and eggs, which were a valuable commodity at the time, has become popular as an event food. Boiled or beaten eggs are sometimes added as well, and the flavor is distinctively sweet and salty with soy sauce and sugar.Also in the prefecture, there is "egg agar" which is sweet and salty, as in the Shonai region, and "walnut agar", which is chopped walnuts seasoned with sugar and soy sauce. Furthermore, in the Okitama area, there are many agar dishes such as agar with vegetables and mustard agar mixed with kneaded mustard. "Mustard agar" is treated as an item on the Buddhist menu. ## Opportunities and Times of Eating Habits Even within the same prefecture, people have different perceptions of agar dishes. In the Shonai area, egg agar is like a sweet eaten on special occasions such as festivals and the New Year. As an event food for "the Sakata Festival" held in May, this dish is as popular as" trout ankake "and "moso-jiru."Although it is generally eaten on special occasions, it is sold on a daily basis in the side dish section of supermarkets. ## How to Eat Put agar and water in a pot and heat it. When the agar melts, add sugar, soy sauce, and beaten egg, transfer to a container, and refrigerate. Once it has solidified, cut it into bite-sized pieces and eat it as is.In addition to beaten eggs, there are also cases where chopped-up boiled eggs are used. Depending on whether you make it as a snack or a side dish, the seasoning will be slightly different, and the recipe will differ for each family. Also, there are different preferences for the firmness of the finish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Egg agar "is widely known as an event food for special occasions and as a snack for ordinary households, and is also sold at supermarkets and direct sales stores. Some dishes, such as mustard agar, have taken root as part of the shojin ryori menu. ## Ingredients - This recipe is for egg agar: - agar stick approx. 7g (3g for powdered agar): 1 - egg: 1 - soy sauce: 1 teaspoon - mirin: 1 teaspoon - sugar: 1／2 teaspoon - salt: 1／2 teaspoon - Water: 500cc ## Recipe 1. 1. Soak the agar stick in plenty of water for at least 30 minutes to make it expand, then tear it into small pieces. Add water and the small pieces of agar, then heat over medium heat while stirring with a wooden spatula. When it boils, lower the heat and heat it for another 1-2 minutes to boil it well. 2. 2. Add the seasoning to the agar liquid and quickly pour the beaten egg into it in a thin stream. 3. 3. Put Step 2 in a container that has been moistened with water, let it cool, and it's done.Recipe variationWhen adding vegetables, scatter them evenly after the egg has hardened from the heat of the agar. In the Okitama area, summer vegetables and lightly seasoned shiitake mushrooms are sometimes added in addition to eggs. ## Provider Information provider : Recipe provided by: “Food Capital Shonai” Brand Strategy Conference, “Okitama Traditional Cuisine Collection Tsunagu,” etc. ![Image](Not found)
# Tama Konnyaku(Ball-shaped konjac) ｜ Our Regional Cuisines Cuisine Name: Tama Konnyaku(Ball-shaped konjac) Region: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Ball-shaped konjac, soy sauce, dried squid soup stock ## History, Origin, and Related Events "Ball-shaped konjac", nicknamed Tamakon, is the soul food of the people of Yamagata Prefecture. As the name suggests, it is a spherical konjac about 3 cm in diameter and is sold on skewers at tourist attractions and event halls. While square konjac and konjac noodles are popular throughout Japan, "ball-shaped konjac "is a food culture unique to Yamagata Prefecture. The origin of the ball-shaped konjac is said to be Chitoseyama Konnyaku, a konjac specialty store located at the foot of" Chitoseyama Mountain", which was established in 1926.The temple that is closely associated with konjac is "Hoshuzan Risshakuji Temple", also known as "Yamadera", in Yamagata City. The temple was founded in the Heian period, and its founder, Jikaku Daishi (monk Ennin), brought konjac back from China and began using it in the temple's vegetarian dishes, which later became popular among the local residents. This eventually led to the spread of konjac throughout the prefecture.Currently, "ball-shaped konjac" is sold at restaurants and stalls in the vicinity of the temple. Since one has to climb the 1015 steps to get to the temple's main sanctuary, it has become popular among tourists as "chikara-konnyaku" (power konjac) to eat before the climb.Tamakon is a registered trademark of Hiranoya Co. ## Opportunities and Times of Eating Habits It is usually sold at festivals, sightseeing spots, cherry blossom viewing events, etc., and is often eaten as a fast food. Pre-seasoned ball-shaped konjac is sold in various sizes, including large and small bags, at supermarkets and stores, and is also made by ordinary households.Although it is eaten all year round, "the warm ball-shaped konjac" during the colder months tastes better. ## How to Eat It is most popular to cook it without water, using only soy sauce. It is also often eaten with a English mustard paste. ## Efforts for Preservation and Succession (Overview of the tradition, preservation society, use of SNS, modern efforts such as commercialization, etc.)While konjac consumption is declining year by year nationwide, there are konjac restaurants in Yamagata Prefecture that specialize in konjac cuisine, which is rare in Japan, and offer kaiseki cuisine that is all about konjac. They also offer konjac that mimics sashimi, such as konjac with spicy shrimp and squid, and konjac that mimics shark fin and more. ## Ingredients - ball-shaped konjac: 20 - soy sauce: 3 tbsp - Japanese common squid: as needed - Some English mustard paste: as needed - skewers: 4 ## Recipe 1. 1. Lightly roast ball-shaped konjac in a pan. 2. 2. Add soy sauce and squid, and stir-fry. 3. 3. Thread squid onto skewers and serve with spicy sauce if desired. ## Provider Information provider : Recipe provided by: Yamagata Prefecture ![Image](Not found)
# Kukitachihoshi no nimono ｜ Our Regional Cuisines Cuisine Name: Kukitachihoshi no nimono Region: Our Regional Cuisines ## Main Lore Areas Yonezawa City (Okitama area and Murayama area) ## Main Ingredients Used dried kukitatsuboshi, carrots, beans, konnyaku thread, deep-fried tofu, soy sauce, sugar ## History, Origin, and Related Events Kukitachi-nimono" is a local dish using "kukitachi", a cruciferous vegetable. Kukitachi has a strong vitality, and its side branches grow after the core is picked, so it can be harvested one after another.Dried kukitachi are made by boiling the kukitachi caught in spring and drying them in the sun for four to five days. The secret to making tasty dried kukitachi-hairi is to give it a slight rub when drying it. In the old days, it was stored in an Ami-bag and stored as food during the winter when leafy vegetables were scarce, and it is still eaten today as a delicious food.Some vegetables called kukitachi have different leaf shapes, but they all belong to the Brassicaceae family and are called by the same name. Any type of leaves can be used to make dried kukitachi. ## Opportunities and Times of Eating Habits It is usually eaten in winter, but the harvest of kukitachi itself is done in spring. At direct sales stands, kukitachi and dried kukitachi are sold.A long time ago, it was customary for farmers to make dried kukitachi for the winter after the kukitachi harvest was finished. Even today, it is not uncommon to find people growing kukitachi in their vegetable gardens. ## How to Eat Put dried kukitachi in a pot with plenty of water and heat, then bring to a boil, turn off the heat, and let soak overnight. Add sesame oil at the end to enhance the flavor.Basically, it is eaten as a side dish with rice. There is no particular rule for ingredients to be simmered together, and it can be combined with seasonal vegetables.In many cases, dried or dried foods are cooked together with beaten soybeans. Soybeans are wrapped in a wet dish towel, slightly moistened, and then crushed one by one with a wooden hammer. It is often used to cook kukitachiboshi and hyodoshi because the flavor of the soybeans is soaked up by simmering them together. ## Efforts for Preservation and Succession Elementary schools in the Okitama area include "kukitachi-hayaboshi no nimono" in their school lunch menu.Dried kukitachi-shi is sold at supermarkets and direct sales stores. ## Ingredients - dried kukitachi: 20g (about 150g when put back) - pounded beans (about 2.5g): 20g - deep-fried tofu: 1 sheet - konnyaku thread: 80g - carrot: 40g - soy sauce: 1 1／2 tbsp. - 1 tsp mirin (sweet cooking sake): 1 tsp. - oil: 1 1／2 tbsp. - sesame oil: 1 tsp. - dried sardines: 5g (to taste) - Water: (enough to cover the water) ## Recipe 1. 1. Wash dried kukitachidari, place in a pot, add plenty of water, heat and bring to a boil. When the water cools down to a temperature where you can put your hand in, rub the dried kukitachi lightly while loosening, and leave them soaking overnight. 2. 2. Wash the kukitachi returned in step 1, cut into 3 cm pieces, and squeeze out the water. Soak Uchimame in a small amount of water. 3. 3. Pour boiling water over fried tofu to remove oil, and cut into thin strips. Boil konnyaku quickly and cut into appropriate lengths. Cut carrots into 3 cm lengths. Remove the heads and entrails of the dried sardines and split them in half. 4. 4. Heat oil in a pan and fry kukitaki, carrot and konnyaku. Fill the pan with water to the brim, add the beans, deep-fried tofu, and dried sardines, and heat over high heat. When kukitachi and carrot become soft, add seasonings, lower the heat, and simmer until all the water is absorbed. 5. 5. Finally, add sesame oil and season to taste. ## Provider Information provider : Hiroko Saito, Yamagata Yonezawa Nutrition University ![Image](Not found)
# Shiobiki zushi ｜ Our Regional Cuisines Cuisine Name: Shiobiki zushi Region: Our Regional Cuisines ## Main Lore Areas Yonezawa City ## Main Ingredients Used Salmon, sushi rice ## History, Origin, and Related Events Salted sushi, a local delicacy for special occasions, originated in Yonezawa City. It is pressed sushi made from salted salmon, and could be made even in inland Yonezawa City, where fresh fish was not available in the past. The red color of the salmon and the white color of the rice used to make a reddish-white color, and so the dish was prepared for weddings and other celebratory occasions.Yonezawa City is located in a basin surrounded by mountains, and in the days when transportation systems were not well developed, opportunities to eat fresh seafood were rare. Fish was mostly freshwater fish such as carp and river fish, or processed products such as cod, herring, and salted salmon, but it was still a feast.Generally, salted fish is called shiobiki, but in Yonezawa City, shiobiki refers to salted salmon. Salted salmon has long been a familiar foodstuff, and during the year-end and New Year's holidays, many "shinmaki-zaké" (salted white salmon) were hung in front of fishmongers' stores as gifts, but the number of such gifts has been decreasing in recent years. In the early Showa period (1926-1989), both "Niimaki Salmon" and beautifully colored "Honben Salmon" were used for sushi, but "Honben Salmon" was very expensive, so "Niimaki Salmon" was generally used. Even in recent years, it has become difficult to obtain domestically produced salmon with just the right amount of oil and saltiness, and foreign salmon with high oil content is also used.In the past, wooden crates were used to make pressed sushi one by one, but nowadays a large mold is sometimes used to cut the pressed pieces. Few of the old-fashioned wooden crates remain in the local area. ## Opportunities and Times of Eating Habits Salted sushi was always prepared for celebratory occasions because of its festive red and white coloring, and even today, it is often served on special occasions. Even today, it is often served at festive occasions. Sushi restaurants and other restaurants serving local cuisine will make it to order, and it can be eaten at any time of the year. ## How to Eat Salted salmon is salty, so it is sliced into thin slices of about 2 mm, placed in a wooden frame with sushi rice (vinegared rice), and pressed into sushi. Since the salmon is salty, eat it as it is without soy sauce. It also goes well with sake.When making it at home, the process of cutting the salted salmon into thin slices is difficult, so it is best to freeze it and then cut it when it is half thawed. ## Efforts for Preservation and Succession After the war, it declined for a while, but in recent years, it has come back to be eaten again. It is not limited to celebratory meals, but is also served at ryotei (Japanese-style restaurants) and local restaurants, and appears at entertainment tables and dinners. It is sometimes made at home, but is also sold at sushi restaurants and supermarkets. ## Ingredients - rice: 2 cups - Water: 400cc - Kelp for soup stock: 5g - Salted red salmon: About 20 pieces (3cm x 4cm) thinly sliced to 2mm thickness Prepare according to the mold. - Vinegar: 3 tbsp. - Vinegar] Sugar: 1 tbsp. - Salt: 1／2 tsp. ## Recipe 1. 1. Wash rice, drain in a colander, and cook for 30 minutes before adding dashi broth and kombu. 2. 2. After cooking, remove the rice to a rice stand and sprinkle vinegar over the rice while it is still warm to blend the flavors. To make the sushi rice shiny, stir the mixture with a fan. Be careful not to let it cool down too much. 3. 3. Freeze the salted red salmon and cut into thin slices of about 2 mm (about 1 inch). (For a more precise cut, sprinkle with salt again to tighten the meat before freezing.) 4. 4. Put the sushi rice into the mold and press it, then put 3 pieces on top and press it out again. If using a large mold, turn the mold upside down and place a layer of salted salmon on the bottom. Fill the mold with sushi rice, place the other mold on top, and let it sit for a while until the shape settles before removing it from the mold and cutting it into bite-size pieces. （Cut into bite-size pieces. (Using plastic wrap makes it easier to unmold.) ## Provider Information provider : Hiroko Saito, Yamagata Yonezawa Nutrition University ![Image](Not found)
# Warabi tataki ｜ Our Regional Cuisines Cuisine Name: Warabi tataki Region: Our Regional Cuisines ## Main Lore Areas Northern part of the prefecture ## Main Ingredients Used Straw, miso, etc. ## History, Origin, and Related Events Strawbi produced in Yamagata Prefecture, which boasts the largest production volume in Japan, is soft and slimy, and is popular even in the Tokyo metropolitan area as a high-quality strawbi. Generally, after removing the scum from the bracken, the bracken is eaten as a dish such as chopped, boiled, simmered, or in miso soup.Tataki" in "Warabi Tataki" refers to a method of cooking in which the strawbi is placed on a cutting board and beaten with a knife as if cutting it, thereby breaking the fibers of the strawbi into small pieces. It is said that in the old days, the sound of "thump, thump, thump" could be heard from every home when it was time to pound the strawberries. The tender texture and the flavors of sansho (Japanese pepper) leaves and miso (soybean paste) that go with them are exceptional, making this a local dish that has taken root as a springtime delicacy. Yamagata Prefecture is also home to many other cooking methods that allow the mountain vegetables, which are the bounty of the mountain villages nurtured by the rich nature of the area, to be removed from their acrid taste and eaten with relish, which is the result of the wisdom of our ancestors. ## Opportunities and Times of Eating Habits When cherry blossoms begin to bloom after a long winter, wild vegetables such as bracken begin to sprout in the fields and mountains. Straw is usually harvested from May to July, and this "warabi-tataki" is eaten with the arrival of spring. ## How to Eat Before cooking, remove the bracken's acrid taste. After removing the scum from the bracken, take the tips off and boil them until soft, then place them on a cutting board and beat them as if cutting with a knife to break up the bracken fibers. When the strawberries become fine, add miso paste, grated sansho leaves, etc., and pound them further. Pound the strawberries and other ingredients until they are tender.When serving, you may sprinkle grated ginger or dried bonito flakes on top. It is also delicious served over hot rice, soba noodles, or somen noodles. ## Efforts for Preservation and Succession In spring, "sightseeing bracken gardens" are opened throughout the prefecture, attracting many people from inside and outside the prefecture. In spring, many people from inside and outside of the prefecture gather to visit these gardens. In addition to freshly harvested strawberries, direct-sale centers also sell strawberries without the acrid taste. ## Ingredients - Degreased bracken: 200g - Leaves of sansho (Japanese pepper): A little (to taste) - Miso paste: 2 tbsp. or more - sugar: 2 tbsp (to taste) ## Recipe 1. 1. Remove the leaves of sansho (Japanese pepper) from the branches, and mix well in a mortar and pestle. 2. 2. Add miso paste to 1 and mix well. (You can also add sugar to taste.) 3. 3. 3. After removing the starch from the bracken, remove the tough parts from the tips and roots, and pound them on a cutting board with a wooden pestle. Cut into small pieces with a knife. 4. 4. Put 2 on top of 3 and pound with a knife until tender. ## Provider Information provider : Ms. Kimiko Numazawa, Chairperson of Yamagata Prefecture Dietary Improvement Promotion Council ![Image](Not found)
# Udo to komidaikon no donkoroni ｜ Our Regional Cuisines Cuisine Name: Udo to komidaikon no donkoroni Region: Our Regional Cuisines ## Main Lore Areas Mogami area ## Main Ingredients Used Udo (udo), frozen daikon radish, kipper, satsuma-age (fried fish cake), soy sauce, sake, sugar ## History, Origin, and Related Events Frozen daikon" and "frozen rice cakes" are common preserved foods in the Tohoku region, and are made by taking advantage of the cold weather unique to the snow country. Frozen daikon" is prepared in January, when the weather is at its coldest. The daikon is peeled, cut into round slices or 20 cm in length, split lengthwise, pierced and boiled, then soaked in water to remove the scum before being placed on the snow and frozen. After that, they are hung to dry under the eaves of the roof, and finally completed around March. This is a time-consuming process, but it concentrates the flavor of the daikon and preserves it well.The dish "Udo and Frozen Daikon Simmered in Dongkoro" combines udo, a seasonal wild vegetable that sprouts in the spring, and frozen daikon." Dongkoro" refers to a log, and the name "udo" is said to have come about because the cross section of udo when cut resembles a log. Dried herring, an ingredient of "Dongkoro-ni-ni", is a dried herring, and "Dongkoro-ni-ni" is a local dish that harmonizes the delicacies of the sea with those of the mountains.Dongkoroni" is a local dish that blends seafood and mountain vegetables. Dongkoroni has a long history and is said to have been brought to Japan by the Kitamae Ship, a merchant ship that carried goods from Hokkaido to Kansai in the Edo period . ## Opportunities and Times of Eating Habits Udo is characterized by its unique aroma and moderate bitterness, and is used in simmered dishes, stir-fried dishes, tempura, etc., as it goes well with oil. Dongkoro-ni-ni (udo and frozen radish)" is a local dish eaten in early spring, when udo sprouts, and is often eaten at home rather than served at restaurants.In addition to udo, wild vegetables such as strawberries and butterbur sprouts are widely used as daily ingredients in Yamagata Prefecture. ## How to Eat The key to tasting udo is to cut it into bite-size pieces and then soak it in water to remove the scum, while the frozen radish should be soaked in hot water. Add seasonings and simmer slowly together with herring, and the frozen daikon will soak up the flavor and become delicious. It is best to simmer the dish carefully so that the herring and the frozen daikon do not fall apart. ## Efforts for Preservation and Succession (Outline of the people who have handed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Even today, "Dongkoro-ni-ni" (simmered udo and frozen daikon radish) is a typical home-style dish that is enjoyed in the early spring. ## Ingredients - Udo (Japanese udo): 250g - Herring (dried): 120g - Frozen daikon radish: 1 stick (about 15 cm) - Satsuma-age (deep-fried fish cake): 100 g - Soy sauce: tbsp. - sake: tbsp. - Sugar: 1 tbsp. ## Recipe 1. 1. Wash udo (Japanese sea urchin), cut into 4 cm lengths, and soak in water to remove the scum. 2. 2. Wash kipper and cut into 5 cm lengths. Cut Satsuma-age into bite-size pieces. 3. 3. Soak frozen daikon in lukewarm water, cut into bite-size pieces, and boil until tender. 4. 4. Put udo, kipper, Satsuma-age, and frozen daikon into a pot, add enough water to cover, and simmer over high heat. 5. 5. When it comes to a boil, add seasonings and simmer slowly until all the liquid is absorbed. ## Provider Information provider : Ms. Kimiko Numazawa, Chairperson of Yamagata Prefecture Dietary Improvement Promotion Council ![Image](Not found)
# Shoyu no mi ｜ Our Regional Cuisines Cuisine Name: Shoyu no mi Region: Our Regional Cuisines ## Main Lore Areas Shonai area ## Main Ingredients Used Soybeans, wheat, rice, seed malt, salt ## History, Origin, and Related Events Shoyu-no-Mi" is a versatile seasoning made by fermenting soybeans, wheat (pressed barley is sometimes used), rice, and seed koji by adding salt water and letting it sit while stirring. Soy sauce and sake are added instead of salt water, and with this method, the soy sauce is ready to eat in about one week to 10 days. In the Shonai area, it is said to have been eaten since the Edo period (1603-1867).The flavor can be sweet or salty, depending on the amount of koji used. It is also called "amabisho" or "amapicho" in some regions. ## Opportunities and Times of Eating Habits In the old days, amabisho was prepared around the end of July and eaten around the end of August. It is said to last longer if it is made after the rice harvest. It is a local dish that is still eaten in restaurants and homes as a matter of course. ## How to Eat In addition to being served on top of rice, it can also be served with chilled tofu and grated daikon, used as a sauce for grilled meat, or combined with cucumbers to make molokyu, a dish with a rich culinary repertoire. It is also recommended to use it as a dressing by combining olive oil, pepper, and wine vinegar, or to marinate vegetables and meat directly in it for seasoning. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Miso is not made at home as often as it used to be. However, miso and soy sauce brewers and producers' associations in various regions have commercialized them, and they are readily available at direct sales stands, tourist facilities, and supermarkets. ## Ingredients - Soybeans: 2 1／2 cups - Wheat: 5 parts - rice: 5 parts - Seed Koji: 1／2 tbsp. - salt: 1 1／2 gou - Water: 7-1／2 gou ## Recipe 1. 1. Roast soybeans until golden brown. (Do not overcook.) 2. Break the soybeans into two pieces on a stone jar and remove the skins. Break them into two pieces in a net or on a stone by hitting them lightly with a hammer. 2. 2. Soak the wheat for 10 to 12 hours. (The wheat should be soaked for 10 to 12 hours, or until you can crush it with your fingers.) Soak the rice overnight. 3. 3. Mix wheat and rice and steam slightly firm (not too soft). (Do not let it soften too much.) 3. Moisten the soybeans with a little hot water. 4. 4. Place the soybeans on top of the wheat and rice mixture and steam for about 5 minutes, then turn off the heat (until the steam passes through the soybeans). (Until steam passes through the soybeans) 5. 5. Spread 4 on a white cloth and cool to about 40°C, stirring with a spatula, and quickly mix in the seed koji. Wrap it in a blanket, put it in a cardboard or wooden box, and leave it for a day and night. When the temperature reaches about 35°C, remove the wrapping little by little to prevent the temperature from rising. After about two days and nights, soy sauce seed koji will be ready (the finished product should be yellowish in color). 6. 6. Add salt to boiling water to dissolve, and cool to about human skin. Put it in a container with the soy sauce seed malt of 5, mix, and let it stand. It can be eaten about one month after preparation. ## Provider Information provider : Yamagata prefecture ![Image](Not found)
# Imoni(taro soup) ｜ Our Regional Cuisines Cuisine Name: Imoni(taro soup) Region: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Taro, beef, konjac, green onions, (may include mushrooms, burdock root, etc.) ## History, Origin, and Related Events “Imoni” (taro soup) is said to have originated in the mid-1600s. At that time, the Nakayama-machi Nagasaki area, the last stop for the Mogami River boat service, was a place to pick up cargo brought from the Kamigata (Kyoto-Osaka area) via Sakata. However, at that time there was no way to communicate to announce the arrival of a boat, so the boatmen had to wait for days before the consignee showed up, and they would hold a party around a pot on the riverbank to pass the time. As there was a village called Koshio near the pier, which was famous for taro production, they would cook taro and dried cod from the cargo in a pot and eat them. This is believed to be the root of the present day "Imoni". The use of beef started around the beginning of the Showa period (around 1930). The seasoning and ingredients of "Imoni" differ from region to region. The Shonai region, which faces the Sea of Japan, is especially unique in that when the tradition of the inland area's Imoni was introduced to the Shonai region, the locals chose pork and miso (which goes well with the pork), because the pig farming industry was active in the region. ## Opportunities and Times of Eating Habits Imoni" is one of the local dishes often eaten from autumn to winter, when taro is harvested. It is also cooked outdoors at sports meets or after community events, and is also prepared and eaten at home. In Yamagata Prefecture, "imoni" is an annual event along with New Year's parties and year-end parties, and "imoni" is a local dish indispensable to the gatherings of the people of the prefecture. At this time of year, ingredients for "imoni" are sold at supermarkets and convenience stores, and it is commonplace to rent a set of pots, firewood, and gozas for imoni parties. ## How to Eat The basic ingredients are taro, beef, konnyaku, and leeks, but the interesting thing about "imoni" is that there are differences in seasoning and types of ingredients depending on the region and household. The major difference is that in the Shonai area on the Sea of Japan side, pork is used instead of beef, and other ingredients such as thick fried bean curd, konnyaku, and green onion are used. The standard seasoning is miso, which goes well with pork. In the Mogami area, however, wild vegetables and mushrooms are used, and in the Okihama area, tofu is cut into large pieces and miso is used as a secret ingredient.In recent years, it has become common to add udon noodles to the pot after the ingredients have been reduced, and recently, curry roux has also been added to the dish. ## Efforts for Preservation and Succession At the time of the year, "imoni" is served at inns, hotels, and restaurants, and is also offered as a school lunch menu item.In mid-September, "Japan's No.1 Imoni Festival" (sponsored by Japan's No.1 Imoni Festival Council and others) is held. The venue is a riverside in Yamagata City, where a large pot 6.5 meters in diameter is used to make "imoni" (stewed potatoes). The cauldron is a brand-new large excavator, which can be used for vigorous mixing.In addition, restaurants such as soba noodle stores are offering "imoni soba" and "imoni ramen" on their menus, and food manufacturers are developing retort-pouch products of "imoni. ## Ingredients - konnyaku noodles: 1／2picies - Taro (with skin): 500g - Beef (preferably fatty parts such as belly and trimmings): 150g - shallot: 1 - soy sauce: 4 tbsp. - sugar: 1 1／2 tbsp. - Sake (Japanese rice wine): 3 tbsp. - water: 800cc ## Recipe 1. 1. Peel and cut taro into large bite-sized pieces. 2. 2. Cut the beef into 4 cm pieces and the green onion into large diagonal slices. 3. 3. Tear ita-konnyaku into bite-sized pieces by hand. If konnyaku is made from refined flour, you do not need to boil it. If you use konjac made from raw sweet potato, you need to boil the konjac. 4. 4. Put the quantity of water, taro and konnyaku in a pot and heat. When it comes to a light boil, add 1 tablespoon of soy sauce. 5. 5. When taro is tender, add beef and remaining seasonings (3 tablespoons soy sauce, sugar, and sake) and simmer while skimming off scum. 6. 6. Add the green onions and cook until densely coated, allowing the flavors to soak in. ## Provider Information provider : Yamagata Prefecture ![Image](Not found)
# Dongara Jiru (cod soup) ｜ Our Regional Cuisines Cuisine Name: Dongara Jiru (cod soup) Region: Our Regional Cuisines ## Main Lore Areas Shonai area ## Main Ingredients Used Cold cod (all internal organs), miso, green onions, seaweed ## History, Origin, and Related Events The spawning season of Pacific cod comes in the rough seas of the Sea of Japan, and it is a popular winter delicacy in the Shonai region. Cod, as shown in its kanji character ('snow' on the right and the 'fish' radical on the left), comes into season during the snowy season. Especially in the Shonai region, the cod caught during the cold season of the 24 divisions of the old calendar (from early January to early February) is called "Kandara (cold cod)". At this time of year when the fish gather to spawn, Kandara trawl fishery is very popular. Fresh cod are eaten as sashimi or kombu-jime (wrapped in kelp), while others are preserved in miso or pickled in sake lees. Cod milt is known for its thick and creamy texture, and in recent years, fresh milt has been used as a sushi topping. “Dongara Jiru” (cod soup) is a local winter dish using Kandara. It was originally eaten by fishermen on the beach. It is characterized by the use of Kandara from head to tail without leaving anything. "Dongara" is a word that refers to bony parts. “Dongara Jiru" is named after the soup in which the bony parts of Kandara are boiled. It is also known as "Kandara Jiru” (cold cod soup). Every January, “Kandara Matsuri”, a festival to eat Kandara is held mainly in Sakata and Tsuruoka Cities in the Shonai region, where “Dongara Jiru” is served. ## Opportunities and Times of Eating Habits It is a popular winter dish in the Shonai area, and is served from mid-January to February as a home-cooked dish, or as a winter specialty at inns and restaurants. It is also served at "Kadara Matsuri" (cold cod festival) held in various areas. ## How to Eat Kadara is said to be a fish that has nothing to throw away, and for "dongara-jiru," the meat is cut into pieces, bone by bone, and stewed in a pot with all of its internal organs. The key to the flavor is the liver and milt, and the most fatty "aburawata (liver)" is dissolved in a miso-based broth or cut into bite-sized pieces and stewed to create a rich flavor." To savor the flavor of the "dongara," the fish is usually served without green onions and garnished only with rock seaweed.During the spawning season, the belly of the cod is round and swollen with eggs and milt, and fish weighing 4 kg or more are considered to be the best. Good cod should have shiny eyes, dark red gills, and a shiny, black exterior. ## Efforts for Preservation and Succession It is a standard winter menu item served at local restaurants and home-cooked meals. It is also served at the "Kadara Matsuri (Cod Festival)," so it is well known locally. Dongara-jiru (cold cod soup) packets are also sold at some supermarkets.In addition to the Shonai area, there are also areas where it is served as a school lunch menu item. ## Provider Information provider : Yamagata Local Cuisine Exploration" (Edited by Yamagata Prefecture Green Tourism Promotion Council, supervised by Hisako Furuta) ![Image](Not found)
# Natto Jiru(natto soup) ｜ Our Regional Cuisines Cuisine Name: Natto Jiru(natto soup) Region: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Natto, tofu, fried tofu, edible wild plants, Imogara(made from dried stems of Karatori potatoes), konjac, mushrooms, onions, Japanese parsley, miso ## History, Origin, and Related Events In Yamagata Prefecture, it was common for people to make natto (fermented soybeans) at home as a way of preserving food to get through the winter when foodstuffs are in short supply. Natto was made by stuffing boiled soybeans into a tube made of straw and placing it in a warm place such as beside the kotatsu (heating table covered with a blanket) for one or two nights. In the Murayama area of Oe Town, fermented soybeans without strings are made into "Natto Jiru” (natto soup). “Natto Jiru” is a winter home-style dish that has been popular in Yamagata Prefecture for a long time. Natto is milled in a mortar until it becomes completely creamy, then thickened and blended into the soup. “Imogara”, made from dried stems of Karatori potatoes, is an indispensable ingredient in “Natto Jiru”. It was a valuable source of protein with plenty of tofu and fried tofu, along with dried and salted products and other preserved foods. It is eaten on the day of Nanakusa (January 7) in the Murayama area, on New Year's Day in the Mogami area, and in the Shonai area, it is sometimes eaten on "Daikoku-sama no Otoshiya (New Year's Eve of God of Wealth)" (December 9). ## Opportunities and Times of Eating Habits Natto soup is made from natto (fermented soybeans), which thickens the soup and keeps it from cooling down, and has been eaten as a warming soup in cold winters.In regions with deep snow, it is not possible to prepare the seven herbs in early spring, so it is customary to eat natto soup made from dried and preserved food during the seven herb season to pray for good health and good fortune throughout the year. In the Mogami area, it is eaten on New Year's Day and January 3. In the Shonai area, it is eaten on December 9, the night Daikoku-sama welcomes his wife, or on New Year's Eve. On "Daikoku-sama no Otsu-ya," fried beans, fried rice, and "makka daikon" (radish with two halves) are offered, and dishes made with beans and daikon are laid out to celebrate a bountiful harvest and prosperity of the offspring. ## How to Eat The coarseness of the mashed natto varies from household to household, but it is often mashed so carefully that there is no natto in it at first glance. By mashing, the natto is easily absorbed into the soup and becomes smooth to the palate. The key to cooking natto is to mash each bean individually, because if you stir it too much, it becomes sticky and slippery, making it difficult to mash.The secret to cooking natto is to mash the beans one by one. When adding the mashed natto, combine it with miso in a mortar and pestle, and add it after spreading it in the soup to make it easier to mix. Once miso and natto are added, it is best not to overcook them. ## Efforts for Preservation and Succession Recently, it is less commonly made at home due to the time and effort required, but it is still served at inns, restaurants, and as a school lunch menu item. Natto soup is one of the most popular items on school lunch menus.To make natto soup easy to prepare at home, it has been commercialized as "natto soup set (natto soup stock)" and is sold at supermarkets. ## Ingredients - natto: 200g - tofu: 80g - tuberose (Polianthes tuberosa): 8g - fried tofu: 2pcies - konnyaku: 50g - mushroom: appropriately - edible wild plants: appropriately - dashi stock: 5cups - miso: 5 tbsp. - green onion: 10cm - auction: small quantity - Use burdock root, carrot, taro, etc. as desired.: ## Recipe 1. 1. Grind natto well in a mortar. 2. 2. Soak the taro roe in lukewarm water, squeeze out the water, and cut into 1 cm cubes. Pour boiling water over fried tofu to remove oil, and quickly boil konnyaku. Cut tofu, deep-fried tofu and konnyaku into 1 cm cubes. 3. 3. Mushrooms should be salted if they have been stored in salt. Do the same for wild vegetables and cut them into bite-size pieces. 4. 4. Simmer the taro's stem in the broth, and when it becomes soft, add ingredients such as konnyaku, deep-fried tofu, and wild vegetables. 5. 5. Finally, add tofu and season with miso. The miso seasoning should be slightly thicker. 6. 6. Turn off the heat and dissolve the mashed natto. 7. 7. Bring to a simmer and turn off heat just before boiling. 8. 8. Serve hot with chopped green onion and Japanese parsley. ## Provider Information provider : Yamagata Prefecture ![Image](Not found)
# Dashi ｜ Our Regional Cuisines Cuisine Name: Dashi Region: Our Regional Cuisines ## Main Lore Areas Murayama area, Okitama area ## Main Ingredients Used Eggplant, cucumber, Japanese ginger, green perilla, soy sauce ## History, Origin, and Related Events This is a staple summer dish in Yamagata Prefecture in which you can easily eat vegetables in their raw form. This dish has been mainly eaten in the Murayama region, which is surrounded by mountains and has extremely hot and humid summers, and is still a part of the local people's lives today. “Dashi" is made by chopping up and seasoning summer vegetables such as cucumbers and eggplants, which contain a lot of water, and savory vegetables such as green perilla and myoga (Japanese ginger), which is suitable when the heat makes you lose your appetite. It has long been a popular speedy dish to make during the busy farming season. There are a number of theories as to the origin of the word "Dashi" (soup stock), for example, because “Dashi” brings out the best in other ingredients; “Dashi” comes from the word “Kiridasu” (cut from) used when vegetables are chopped into small pieces using a knife; and “Dashi” comes from the word “Dasu” (serve) used when vegetables are quickly served at the table after being chopped and seasoned. If there are 100 houses, there will be 100 different flavors of “Dashi”, and it is very interesting to see how many different recipes there are. The basic ingredients are eggplants and cucumbers, but some families add green perilla, myoga, green onions, and onions to the ingredients. It is also possible to make it sticky by mixing yam, okra and natto kelp (chopped kelp). The basic seasoning is soy sauce, but sometimes mentsuyu (noodle dipping sauce) or soy sauce with dashi is used. ## Opportunities and Times of Eating Habits A classic summer dish. It is eaten on a daily basis.It is usually served in a large container and people usually take their favorite amount and eat it on top of rice. ## How to Eat Dashi" made by chopping fresh summer vegetables into small pieces can be served in a variety of ways, such as on rice, cold tofu, or as a condiment in soup for somen noodles and soba noodles. It is not uncommon for restaurants to offer "dashi pasta," "dashi pizza," carpaccio with dashi on top, and other arrangements. For children, corn or edamame (green soybeans) are popular. Dashi is sometimes eaten as is as a side dish to accompany alcoholic drinks. ## Efforts for Preservation and Succession Even today, dashi is made and eaten at home. Some supermarkets and direct sales outlets sell homemade "dashi" made by the producers. There are also local restaurants that offer creative dishes using dashi. Dashi is also widely popular as a tourist souvenir of Yamagata Prefecture. ## Ingredients - eggplant: 2 small - cucumber: 1 - divine protection: 2 pieces - Ginger (optional): 1 piece - green perilla: 4 pieces - green onion: 1／2 - Green nanban (optional): 2 pieces - dried bonito: appropriate quantity - dashi soy sauce: appropriate quantity ## Recipe 1. 1. Chop all vegetables and put them in water once to remove the scum and drain off the water. All vegetables do not have to be soaked in water to remove the scum (just those whose scum is a concern, such as eggplant and green perilla). 2. 2. Place 1 in a bowl, sprinkle with bonito flakes, and pour dashi soy sauce. You can also add fried bean curd, tofu, okra, etc. ## Provider Information provider : Yamagata Local Cuisine Exploration" (Edited by Yamagata Prefecture Green Tourism Promotion Council, supervised by Hisako Furuta) ![Image](Not found)
# Ohitashi of edible chrysanthemums (boiled and eaten with soy sauce) ｜ Our Regional Cuisines Cuisine Name: Ohitashi of edible chrysanthemums (boiled and eaten with soy sauce) Region: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Edible chrysanthemum, vinegar, soy sauce ## History, Origin, and Related Events In Yamagata Prefecture, where edible chrysanthemums (except for small ones used as a garnish for sashimi, etc.) are widely produced, there are many local dishes using them. The custom of eating chrysanthemum petals became popular during the Edo period (1603 - 1868), and it is said that the famous poet Matsuo Basho loved this food. In Yamagata Prefecture, the culture of eating this flower is still strong, and “Ohitashi of edible chrysanthemums” (boiled and eaten with soy sauce) is a typical example. Among the edible chrysanthemums grown in Yamagata Prefecture, the purple-colored "Mottenohoka", which is a late variety, is the most fragrant and delicious of all. “Mottenohoka” means “outrageous” or “out of the question” in Japanese. Its official name is "Enmeiraku", but it is said to be called that because "eating it is out of the question as chrysanthemum is the crest of the emperor's family” or "just too delicious". The deliciousness of "Mottenohoka" lies in its unique crunchy texture. This is largely due to the shape of the individual petals of the chrysanthemum, which are tubular rather than sheet-shaped. Various varieties of edible chrysanthemums are cultivated in Yamagata Prefecture, and they are eaten as “ohitashi” (boiled), “sunomono” (pickled), or as tempura. ## Opportunities and Times of Eating Habits The season is from fall to the beginning of winter, but nowadays, with the development of new and improved varieties, chrysanthemums can be harvested from May to January. Yellow chrysanthemums of the "Kotobuki" variety are harvested on Chou-you-no-Sekku (Chrysanthemum Festival), which falls on September 9. ## How to Eat Only the petals are eaten. Wash the kiku, scatter the petals from the gaku, and boil it in boiling water with a little vinegar. The flowers will turn a beautiful color because they contain anthocyanins. After boiling, drain in cold water and eat with soy sauce or soy sauce with dashi (soup stock). Many people in the prefecture love its unique crunchy texture and bittersweet flavor.The colorful edible giku is also mixed with spinach or eaten with seasoned nameko mushrooms or wild vegetables and grated radish. Kiku is a good match for walnuts, which are served on top of the kiku or in a "walnut salad" to give it a rich and delicious flavor. ## Efforts for Preservation and Succession In the prefecture, even non-farmers are often seen planting edible chrysanthemums in the corner of their property or in their compound fields.In the produce sections of supermarkets and direct sales stores, only the flowering parts are picked and sold in plastic bags or boxes alongside vegetables. In some areas, they are also offered as a school lunch menu item. ## Ingredients - edible chrysanthemum: 100g - Vinegar for boiling: 20cc - soy sauce: (To your taste) - walnut: (To your taste) ## Recipe 1. 1. Wash the edible ginkgo and scatter it so that the petals are removed from the ginkgo. 2. 2. Prepare a boiling pot. When the water comes to a boil, add vinegar and boil the kiku. The kiku are so light that they tend to float, so it is best to use chopsticks to flip the top ones down. 3. 3. Drain in a colander, soak in cold water and squeeze out the water. Arrange in a bowl and pour soy sauce over the top. If desired, sprinkle with chopped walnuts and serve. ## Provider Information provider : Yamagata prefecture (Tohoku area) ![Image](Not found)
# Anko no Tomo Ae ｜ Our Regional Cuisines Cuisine Name: Anko no Tomo Ae Region: Our Regional Cuisines ## Main Lore Areas Soma City ## Main Ingredients Used Monkfish ## History, Origin, and Related Events Anglerfish is in season in winter. Anglerfish is said to be a fish that has nothing to throw away, and is often eaten not only for its meat but also for its liver. Anglerfish are often caught in Fukushima, and Iwaki City and Soma City are especially known for their anglerfish landing sites.A local dish using anglerfish, often eaten in Soma City, is "Anko no Tomo Ae". It Prepared by tossing boiled anglerfish with sauted anglerfish liver, miso, and sugar.In the vicinity of fishing villages,it is made only with anglerfish, because ankou are easily available,but in other areas, it is made with "kiriboshi-daikon (=dried daikon radishes)" to increase bulk.In Iwaki City, in addition to "tomo Ae", "Anko Nabe (=anglerfish hot pot)" is also popular. Both of these dishes are representative of local cuisine, where you can enjoy anglerfish all the way down to the liver. ## Opportunities and Times of Eating Habits It is said that in the old days, it was eaten during the rice planting season in May. When the rice planting was over, people would make "Anko no Tomo Ae" and serve it to those who helped with the planting as a treat to thank them for their hard work. Although the Anglerfish liver is relatively small compared to the winter season, it can still be enjoyed in May. Today, anglerfish is mainly caught during the winter season, and commercialized anglerfish is also available year-round. It is generally eaten as a side dish with rice or as a snack. ## How to Eat Lightly saute anglerfish liver in a pan, add miso and sugar, and knead. Cut into bite-sized pieces and mix with boiled anglerfish, "kiriboshi-daikon (=dried daikon radishes)", and wakame seaweed. The key is to let the anglerfish cool without soaking in water after boiling. Also, if you fry them too long, they will turn out hard, so the key is to cook them quickly while letting the water drain off naturally. ## Efforts for Preservation and Succession In addition to being made at home, it is also sold as a product and can be purchased. “Ankou no Kimo Ae(=Anglerfish with liver)" won the Grand Prize in the food category (Fukushima Prefecture Governor's Award) at the 8th Fukushima Local Products Contest, and has become more widely known. The commercialized product is sometimes sold at events in the prefecture. ## Ingredients - Anglerfish liver: About the size of an egg - Anglerfish meat: 1 palm-sized portion - Miso: 4 tbsp. - Sugar: 1 tbsp. - kiriboshi-daikon (=dried daikon radishes): 1 handful (about 1 palmful rehydrated) - Salted wakame seaweed: As needed - Sake: A pinch ## Recipe 1. 1. [Preparation] Cut anglerfish meat into bite-sized pieces and boil. 2. 2. [Preparation] Refresh kiriboshi-daikon (=dried daikon radishes) in water, cut into 2 cm lengths and wring out. 3. 3. [Preparation] Salt wakame seaweed, cut into pieces, and drain in a colander. 4. 4. Add Anglerfish liver to sauteing pan and fry for 1-2 minutes to loosen and add miso paste and sugar. 5. 5. Add kiriboshi-daikon (=dried daikon radishes), anglerfish meat, and wakame seaweed to 4, stir-fry, and mix to combine.If the mixture is a little hard when kneading, you can stretch it with sake and stir-fry it. ## Provider Information provider : Mihoko Hirade ![Image](Not found)
# Sagohachi Zuke ｜ Our Regional Cuisines Cuisine Name: Sagohachi Zuke Region: Our Regional Cuisines ## Main Lore Areas Nihonmatsu City ## Main Ingredients Used Cucumbers, Eggplants, Carrots, Turnips, etc. ## History, Origin, and Related Events In the area around Nihonmatsu City, where there are many fields and fresh vegetables are abundant, a local cuisine using vegetables has taken root. "Sagohachi Zuke" is a pickle in which vegetables are pickled in "San Go Hachi" (=three, five, eight), a mixture of rice, Rice koji(=malted rice), and salt. It is a type of koji food that has been popular since the Edo period (1603-1868), and has long been loved for its health benefits and ability to use up all of the vegetables.It is said that the name comes from the ratio of three parts salt, five parts koji, and eight parts rice, but some say that the actual ratio was 01時01分:1. Because it can be preserved well, it was valued as a side dish during the busy rice-planting season. In recent years, an increasing number of people enjoy pickling not only vegetables, but also meat and seafood. ## Opportunities and Times of Eating Habits It is common to pickle vegetables such as cucumbers and eggplants picked in the summer in "San Go Hachi" (=three, five, eight) mixture. made during the winter and leave them to be prepared. This was eaten as a side dish in early spring or during the busy rice planting season. Nowadays, it has been commercialized and can be eaten all year round. ## How to Eat Mix cold rice or glutinous rice with koji and salt.Leave it for about a month and make "San Go Hachi" (=three, five, eight) mixture.Cover the vegetables with this mixture and put them in a plastic bag and leave them to pickle for about one night.When using a pickle vat, it is best to place a light weight on top of the vat for better pickling. Nowadays, the proportion of salt is being reduced and healthier recipes are being used more often. ## Efforts for Preservation and Succession In addition to often being made at home, the finished product is also sold in the prefecture and is readily available. In addition, handmade pickles kits have been developed, making it easy for those who do not know how to make "Sagohachi Zuke" pickles. ## Ingredients - [San Go Hachi (=three, five, eight) mixture]Rice: 2 cups - [San Go Hachi (=three, five, eight) mixture]Rice koji(=malted rice): 1 cup - [San Go Hachi (=three, five, eight) mixture]Salt: 1／2 cup - [Pickled vegetables]Cucumber, Carrot, Eggplant, Turnip, etc.: As needed ## Recipe 1. 1. [Preparation] Cook rice as usual, and after it cools to lukewarm, add Rice koji(=malted rice) and mix it well. Add salt, blend it further, and then transfer it into a bottle or another container for storage. Use it after maturing for at least one month. 2. 2. Sprinkle "San Go Hachi" (=three, five, eight) mixture on summer vegetables like cucumbers and eggplants. Place them in a plastic bag or similar container, let them sit overnight, and enjoy the next day. When using a pickling barrel or similar container, ensure good pickling by using a light weight as a press. ## Provider Information provider : Mihoko Hirade ![Image](Not found)
# Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad) ｜ Our Regional Cuisines Cuisine Name: Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad) Region: Our Regional Cuisines ## Main Lore Areas Date City, Fukushima City ## Main Ingredients Used Anpo dried persimmons, Daikon radish, Carrot ## History, Origin, and Related Events It is said that persimmons began to be eaten in Fukushima Prefecture around the Edo period. A man named Nanemon, who lived in the town of Yanagawa (current Date City), planted the first persimmon tree. Anpo persimmons are called 'Amahoshi Persimmons' because the persimmon peel is peeled off before sun-drying ('amahoshi' means sun-drying). Later, this term evolved into 'Anpo Persimmons' as it became commonly used. It is a well-known specialty of Fukushima, and is used in various dishes beyond namasu, including tempura, yokan (sweet bean jelly), salads, and even in dishes like shochu pickles. One of them is "Anpo-kaki Namasu," an arrangement of Namasu, a dish generally known as a celebratory dish, with shredded Anpo-kaki (persimmon). The refreshing acidity and the sweetness and umami of the bean-pot persimmon go perfectly together in this dish. ## Opportunities and Times of Eating Habits Anpo persimmons were originally popular as a substitute for sweet treats when sugar was considered precious. Later, Anpo persimmons became widely used in local cuisine. Additionally, 'namasu' originally refers to a dish made by combining raw fish with daikon, carrot, and vinegar, commonly enjoyed during celebratory occasions. Namasu, made with anpokaki (persimmon), a typical Fukushima ingredient, is also served during New Year's and celebratory occasions. ## How to Eat Cut anpokaki, daikon radish, and carrot into thin strips, sprinkle daikon and carrot with salt, squeeze out excess liquid, and mix with vinegar and sugar. Anpo persimmon is rich in protein, calcium, vitamin A, and dietary fiber, and is familiar as a naturally occurring healthy food. Anpo persimmon namasu is a local dish rich in nutrition. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In Fukushima Prefecture, they have published the recipe for 'Anpo Persimmon Namasu' online, providing information so that people from outside the prefecture can easily make it. ## Ingredients - Dried persimmons: 2 - Daikon radish: 1／5 - Carrot: 1／2 - Salt: A little - Sugar: 2 tbsp. - Vinegar: 3 tbsp. ## Recipe 1. 1. Prep. Cut the dried persimmons into thin strips. 2. 2. Prep. Cut the daikon radish and carrot into thin strips and sprinkle with salt to soften. 3. 3. Firmly Squeeze the shredded daikon and carrots out excess moisture. 4. 4. Mix dried persimmons with Step 3 adding sugar and vinegar then it's ready to serve. ## Provider Information provider : Mihoko Hirade ![Image](Not found)
# Koi-no-Arai ｜ Our Regional Cuisines Cuisine Name: Koi-no-Arai Region: Our Regional Cuisines ## Main Lore Areas Koriyama City ## Main Ingredients Used Koi (=Carp) ## History, Origin, and Related Events “Koi (=Carp)“ farming began in Koriyama during the Meiji period (1868-1912). During the Edo period, the city began to build reservoirs in the city to secure a source of water due to the area's low rainfall. In the Meiji period, the Asaka Sosui Canal was completed, and people began to farm carp by utilizing unused reservoirs. Carp farmed in Koriyama grow in the rich minerals of Lake Inawashiro and are characterized by their freshness and low odor. Because of its good fat content, it is used in a variety of dishes such as “Kanro-ni“, stewed in soy sauce and sugar. “Koi-no-Arai”, in which fresh carp is eaten like Sashimi, is one of Fukushima Prefecture's representative carp dishes. Because it is fresh Koriyama carp, it tastes good without heating. ## Opportunities and Times of Eating Habits In the Showa period (1926-1989), carp dishes, including Koi-no-Arai, were popular as a special treat for special occasions. It was served at weddings, funerals, and as the Osechi, dishes for New Year's holidays, as well as for entertaining guests. Currently, it is eaten year-round, but shipments are especially high in the winter when it is in season. ## How to Eat Carp has many small bones and is difficult to clean, so it is common to buy “Koi-no-Arai“ at fresh fish stores. Dip it in Miso with mustard and vinegar to eat. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is readily available at fresh fish stores in the prefecture, and can also be eaten at restaurants in Koriyama City. ## Ingredients - Koi (Carp): 1 (for 60pcs) - Miso with mustard and vinegar: As needed - Soy source with ground ginger: As needed - Ponzu vinegar: As needed ## Recipe 1. 1. Fillet the carp into three pieces and peel off the skin.Thinly slice the carp meat. The thickness should be about twice that of Fugu (blowfish) sashimi. 2. 2. Wash quickly with hot water. The recommended temperature of the water is about 42°C(108°F). 3. 3. Quickly soak in ice water. Cooling it quickly gives it a good texture. 4. 4. Dip it in Miso with mustard and vinegar to eat. Young carp can be served with Soy source with ground ginger, or as Shabu-Shabu, dipped in hot water and served with Ponzu vinegar (Japanese sauce made of soy sauce and citrus juice). ## Provider Information provider : Shogatsu-So (Koriyama City, Fukushima Prefecture) ![Image](Not found)
# Ohira ｜ Our Regional Cuisines Cuisine Name: Ohira Region: Our Regional Cuisines ## Main Lore Areas Tadamimachi Town ## Main Ingredients Used Tofu, Haya (=Japanese Dace), Maitake Mushroom, Kombu(=Kelp), Gobou(=Burdock) ## History, Origin, and Related Events Seaweed, Maitake mushrooms, and river fish Haya, the bounties of the sea, mountains, and rivers are all incorporated in this well-balanced stew. used in stewed dishes. It is served in a flat bowl, hence the name "Ohira". Haya called "Aka-Hara (Red Belly)", whose bellies turn reddish in the spawning season, are grilled and dried for use. The Umami is well extracted into the broth, giving it a rich flavor. In the Iwaki City area, there is a local dish called “Oshira”, which is a stew of Satoimo taro, Yatsugashira (=a type of taro), Gobou(=Burdock) root, carrot, Konjac, frozen Tofu, and other ingredients. It is said that the name "Oshira" is derived from "Ohira," which is said to have been given this name because it is served in a flat bowl, just like Ohira. However, the ingredients are different from those of the Ohira available in Tadami-Machi. ## Opportunities and Times of Eating Habits It is known as a dish eaten during celebratory occasions. In particular, it is commonly made on New Year's Eve and eaten on New Year's Day. In Tadami-Machi, with its heavy snowfall, it is difficult to harvest fresh produce in the winter, so foodstuffs that can be stored for a long time are very useful. Ohira is a feast that makes good use of such preservable ingredients. ## How to Eat Put the grilled and dried Haya and plenty of water in a pot and boil to make broth, then remove once. Then, add ingredients such as Kombu(=Kelp), Gobou(=Burdock) root, and Maitake mushrooms, and simmer before adding the Haya back in and seasoning with soy sauce. There are rules for the order of serving. Place Yamaimo-yam or Gobou(=Burdock) root at the bottom, then Maitake mushrooms, Kombu (=kelp), Thick fried Tofu, etc. on top, and finally Haya on top. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is served at restaurants and lodging facilities in Tadami-Machi, and is sometimes offered as a school lunch menu item. ## Ingredients - Age-Dofu (Tofu drained and deep-fried): 4pcs - Maitake Mushroom (Salted except in autumn): 4pcs - Kombu (Kelp): 1sheet - Sake: 4-5tbsp. - Soy source: 4-5tbsp. - Haya Yakiboshi (Grilled and Dried Haya): 4 - Yamaimo-taro: 1 - Gobou(=Burdock): 1 ## Recipe 1. 1. [Preparation]Soak the Kombu in water, make four knots, and cut into four pieces. 2. 2. [Preparation]Remove the fibrousroot of the yam by toasting, and cut into large diagonal slices. 3. 3. [Preparation]Peel and cut burdock root into 3 cm diagonal slices. 4. 4. [Preparation]Divide Maitake mushrooms into 4 small pieces. 5. 5. [Preparation]Quickly parboil Age-Dofu. 6. 6. Put 5 or 6 times as much water as the ingredients in a large pot (including the water from the Kombu), add the Haya Yakiboshi and simmer over medium heat for about 30 minutes, then gently remove the Haya Yakiboshi. 7. 7. Put Kombu, Gobou(=Burdock) root, and Maitake mushrooms in 6. When about 80% softened, add Age-Dofu and Yamaimo-yam. When the Yamaimo-yams are about 80% soft, add Yakiboshi, sake, and soy sauce to simmer. ## Provider Information provider : Mihoko Hirade ![Image](Not found)
# Mame Kazunoko ｜ Our Regional Cuisines Cuisine Name: Mame Kazunoko Region: Our Regional Cuisines ## Main Lore Areas Koriyama City, Iwaki City, Fukushima City ## Main Ingredients Used Hiyashi Mame, Herring Roe ## History, Origin, and Related Events In Fukushima Prefecture, soybeans are extensively cultivated, and many varieties of soybeans are grown, such as "Oosuzu," "Fukuibuki," and "Sato no Hohoemi". Soybeans produced in this region are not only used for processed products like natto, tofu, miso, and soy sauce but are also integral to local cuisine."Mame Kazunoko" is one such regional dish that uses soybeans. This dish is prepared with a type of soybean called "Hiyashi Mame" alongside herring roe marinated in soy sauce. Hiyashi Mame" is a type of soybean known for its flatter shape and yellowish hue compared to other soybeans. The delightful texture of "Hiyashi Mame" combined with herring roe makes "Mame Kazunoko" a special dish often enjoyed during festive occasions.It's worth noting that in some regions, "Hiyashi Mame" may refer to soybeans simmered in dashi (broth), but this is a different dish from "Mame Kazunoko." ## Opportunities and Times of Eating Habits "Mame-kazunoko" is basically a local delicacy served during the New Year and is included in the "Osechi (New Year's dishes)" prepared in Fukushima Prefecture. "Hiyashi-mame" itself was originally popular in some areas as a preserved food and a snack that could be easily eaten. ## How to Eat The "Hiyashi Mame" and herring roe are each prepared separately. "Hiyashi Mame" beans are soaked in water overnight and then boiled. The Herring Roe is soaked in lightly diluted salt water for several days and then marinated in sake and soy sauce. When ready to eat, they are then combined to complete the dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Mame Kazunoko" is typically made in each household during New Years, and in recent years, has become purchasable as a ready-made dish. In an effort to preserve this local cuisine, it has become a common menu item offered by many restaurants within Fukushima Prefecture, and is served in both elementary and middle school lunches. ## Ingredients - Aobata soybeans: 300g - Water: 1000ml - Salted herring roe: 100 - 150g - Water: appropriate quantity - Bonito stock: 1 cup - Mentsuyu (noodle soup base): appropriate quantity - Salt: appropriate quantity ## Recipe 1. 1. Put the Aobata soybeans and water into a pot and soak overnight. 2. 2. Without changing the water from step 1, Boil for about 20 minutes while removing the scum. Drain in a sieve and let it cool. 3. 3. For the salted herring roe, soak it in a bowl with just enough water to cover it to remove the salt, then remove the skin and cut it into bite-sized pieces. Set aside the remaining water. 4. 4. Mix the bonito stock with the remaining water from step 3, and season with mentsuyu and salt. 5. 5. Combine the beans from step 2, the herring roe from step 4 with the broth from step 4. Allow the flavors to marinate in a refrigerator for short while, then it's ready to serve. ## Provider Information provider : Fukushima Prefecture ![Image](Not found)
# Harako Meshi (Harako Rice) ｜ Our Regional Cuisines Cuisine Name: Harako Meshi (Harako Rice) Region: Our Regional Cuisines ## Main Lore Areas Soma City, Minamisoma City, Namie Town ## Main Ingredients Used salmon roe, rice ## History, Origin, and Related Events In the autumn season, you can catch fresh salmon in the Matsukawaura and Hamadori rivers. The Kakedo River is well-known as the first place in Fukushima where salmon were artificially hatched, and a salmon festival used to be held every year when the salmon were caught. During the peak season, 1,000 to 3,000 salmon were caught every day, as per the information provided on the Namie Town website. The area is famous for being a prime spot for salmon fishing.During the peak season, when salmon is caught in abundance, it is often used in the local cuisine, and salmon dishes are served. One such dish is "Harako-meshi" or "Harako rice", which is made using a salmon roe called "harako", served on a bed of rice. "Harako" is made by carefully removing the flaky skin from the fresh salmon's roe bag and then marinating it in salmon and soy sauce. ## Opportunities and Times of Eating Habits Salmon return to the rivers to spawn from late September to November, and the catching of salmon begins during this time. In the past, seine fishing using nets as large as the width of the river was a spectacular sight that attracted tourists from far and wide. Nearby restaurants served dishes made with freshly caught salmon and "harako-meshi" (salmon rice) while the fishing was in progress. ## How to Eat To prepare this dish, start by removing the roe from the salmon and marinating it in sake and soy sauce. Then, place a generous amount of the salmon roe on top of cooked rice and enjoy. Some people like to make a large batch of this dish and store it in the refrigerator for later consumption. In Fukushima, it is often served with "Momiji-jiru," a soup made with salmon fillets, konjac, taro, and leeks simmered in dashi broth and seasoned with miso (soybean paste). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being prepared at home, it is also served at restaurants and lodging facilities in the prefecture. During the months of September to November, a special cafeteria is set up where it is served. Efforts are being made to preserve and pass on the "harako-meshi" recipe by actually making and serving it at elementary and junior high schools as a part of hometown learning programs. ## Ingredients - Rice: 3 cups - Salmon roe: 1 cup - Salt: a pinch - Sake: 1／3 cup - Soy sauce: 1／2 cup ## Recipe 1. 1. [Preparation] Take out the roe from the female salmon and put the roe into a bowl with slightly hot water and a pinch of salt, remove the roe from the bag and the thin skin. 2. 2. [Preparation] After that, put the salmon roe in a colander and rinse with water several times to remove the thin skin completely, sprinkle sake and leave for 30 minutes. 3. 3. Marinate in sake and soy sauce on one belly. Keep in the refrigerator and eat anytime. 4. 4. Serve on top of cooked rice. ## Provider Information provider : Mihoko Hiraide ![Image](Not found)
# Tsuyu-ni-shime ｜ Our Regional Cuisines Cuisine Name: Tsuyu-ni-shime Region: Our Regional Cuisines ## Main Lore Areas Minamiaizu Town ## Main Ingredients Used dried herring, tsuto tofu (tofu wrapped in straw wrappings and boiled in salt water), taro, carrots, kombu (kelp) ## History, Origin, and Related Events "Tsuyu-ni-shime" is a dish made by simmering vegetables, herring, tofu, and other ingredients in broth, seasoned with soy sauce and sugar. This dish is also known as “tsuyuji” or “kotoji” in some regions, and is considered one of the local delicacies of the Minamiaizu area.One of the unique characteristics of this dish is the use of a particular type of tofu called "tsuto tofu". "Tsuto tofu" is wrapped in straw and was originally designed to preserve it for an extended period in the past when there were no refrigerators. The word “tsuto” means “wrapped in straw”, and it is said that people used to carry their tofu wrapped in straw, and one day, the tofu was stewed while still wrapped in the straw, giving rise to tsuto tofu. In Minamiaizu, "tsuto tofu" is still available for purchase. ## Opportunities and Times of Eating Habits "Tsuyu-ni-shime" is served at weddings, funerals, and festivals, and is often paired with sake as a snack. It is considered a delicacy of Minamiaizu and is still served at festivals and events. ## How to Eat To prepare "tsuyu-ni-shime", stew tsuto tofu, minced dried herring, carrots, taro, and kombu in broth, and season with sugar, soy sauce, and sake. If you do not have access to "tsuto tofu", you can substitute with firm tofu, which should be rolled in a bamboo mat and simmered in salted water. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being served as a school lunch menu item, it is also sometimes served at events in the town. In the Minamiaizu area, local cooking classes and cooking experience events are held to preserve and pass on "tsuyu-ni-shime" to future generations. ## Ingredients - Dried herring: 4 - Firm tofu: 1 - Taro: 8 - Carrot: 1 - Kelp: 1 piece - Sugar, soy sauce, sake: Appropriate quantity - Soup stock: 4 to 5 cups ## Recipe 1. 1. [Preparation] Divide the tofu into four equal portions and roll them up. Then, simmer the tofu in a pot with salted water (2-3% salt) for about 30 minutes. (Note: This step is not necessary if you are using both tofu and tofu skin.) 2. 2. [Preparation] Cut the taro into two diagonal slices, bevel them, pre-boil, and remove the sliminess. 3. 3. [Preparation] Cut the carrots into large chunks, slice them on the sides, and keep them aside. 4. 4. [Preparation] Soak the dried herring in rice water for at least two hours and then cut it into three pieces. 5. 5. [Preparation] Soak the kombu (kelp) in rice brine for at least two hours, and then cut it into four pieces. 6. 6. [Preparation] Cut the prepared tofu into 4 diagonal slices. 7. 7. Pour broth into a flat pot, add each ingredient separately, and bring to a simmer. 8. 8. Once the ingredients are soft, season to taste. ## Provider Information provider : Mihoko Hiraide ![Image](Not found)
# Koi no Kanroni(Sweetened Boiled Carp) ｜ Our Regional Cuisines Cuisine Name: Koi no Kanroni(Sweetened Boiled Carp) Region: Our Regional Cuisines ## Main Lore Areas Aizu Area ## Main Ingredients Used Carp ## History, Origin, and Related Events Koriyama City in Fukushima Prefecture flourishes in carp production. In the Meiji Period, water was drawn from Inawashiro Lake to make ponds, and families of samurai lineage began raising carp in reservoirs in various places, multiplying the production output. Additionally, since silkworm culture was also flourishing, "silkworm pupae", which were the food for carp, were also easy to obtain, which became another reason for increased production. Carp raised in the clean water of Inawashiro Lake had less of a bad smell, and were frequently shipped outside the prefecture to places like Yamagata, Akita and Nagano. While carp is used in many dishes such as karaage and ankake, "koi no kanroni" (sweetened boiled carp) is made by stewing a great deal of sugar, syrup, soy sauce and sake together for a salty-sweet taste which covers any of the carp's bad smell and makes for a dish packed with flavor. ## Opportunities and Times of Eating Habits Originally enjoyed as part of a meal for special days, it is now eaten throughout the year, and also served at restaurants and accommodation facilities. ## How to Eat Cut the trimmed carp into chunks and add to a pot with boiling water, soy sauce, sake, sugar, syrup etc., and allow to stew for a few hours while removing the scum. Afterwards, turn off the flame and while letting it cool, it is important that you baste the carp in broth to keep it saturated in it. If left overnight and reheated the next day, the flavor will have absorbed even more for further deliciousness. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is typically made at home. It is also served in restaurants and lodgings as a local specialty. Also, as part of the "Koi ni Koi suru Koriyama Project" in Koriyama, an active effort is being made to convey information about Koriyama carp while dispelling rumors about this local specialty, including promoting awareness of carp dishes like sweetened boiled carp. ## Ingredients - Carps: 4-5 fish (20-25 cuts) - 【Sauce】Sake: 180ml - 【Sauce】Soy sauce: 270-290ml - 【Sauce】Water: 1.8L - 【Sauce】Granulated sugar: 650g ## Recipe 1. 1. Prepare the carp for cooking. After hitting the head of the live carp with a knife to make it lose consciousness, insert the knife from the gills to cut off the head. Remove the gall bladder by hand. With the knife, slice into five round slices. 2. 2. In a pressure cooker, add 1 and the 【sauce】ingredients. Insert a bamboo basket to prevent the carp from charring at the bottom of the cooker. 3. 3. Boil for 1 hour 40min-1 hour 50min. (If boiling by pot, start off on high heat, and once boiling, stew on low heat for 5-6 hours.) 4. 4. Remove carp from 3, reduce the remaining sauce for 20min on low heat. 5. 5. Pour the sauce on the carp, and the dish is finished. Sprinkle on Japanese pepper as you like. ## Provider Information provider : Recipe provided by: Shogatsu-So (Koriyama City, Fukushima Prefecture) ![Image](Not found)
# Daikon Mochi ｜ Our Regional Cuisines Cuisine Name: Daikon Mochi Region: Our Regional Cuisines ## Main Lore Areas Koriyama City ## Main Ingredients Used Akasuji Daikon Radish, Rice Flour ## History, Origin, and Related Events A wide variety of vegetables have been cultivated in Fukushima Prefecture for many years. While some vegetables are grown nationwide, there are also many brand name vegetables that are unique to the prefecture, and these continue to be passed down as traditional vegetables. The “Aizu Akasuji Daikon Radish” is one such example and is said to have gotten its name from the red markings on its skin. It’s characterized by its thick flesh that doesn’t fall apart even when cooked thoroughly. It’s also popular as a pickle, but in recent years, “daikon mochi” have become a local favorite.Daikon mochi are similar to Japanese okonomiyaki pancakes in that the Akasuji Daikon Radish is grated and mixed with green onions, mysids, and rice flour, and then pan-fried. It’s a dish in which the flavor of the Akasuji Daikon Radish can be fully appreciated. ## Opportunities and Times of Eating Habits The Akasuji Daikon Radish in season from early November to mid-February, and local dishes using it, including daikon mochi, are often eaten during this period. ## How to Eat Just peel and grate the daikon radish and mix it together with chopped green onions, mysids, rice flour, and salt. Then shape the mixture into cakes using a spoon, fry them in a pan, and they’re ready! Enjoy the daikon mochi with vinegar and soy sauce. In addition to mysids, sakura shrimps or dried baby sardines may also be used. Furthermore, when grating the daikon radish, you can also grate it coarsely with a bamboo grater using a technique called “onioroshi” to preserve the flavor and ensure the mochi taste good. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Fukushima Prefecture has published a recipe for daikon mochi online. They’ve kindly provided it to us so that people from in and outside the prefecture can easily make them. ## Ingredients - Aizu traditional vegetable Akasuji Daikon Radish: 1 - Green onions: 1 stalk - Mysids （or dried sakura shrimp）: 2 tbsp - Rice flour: 100 grams - Salt: A pinch - Sesame oil: To taste - Rice vinegar: 1 tbsp - Soy sauce: 1 tbsp ## Recipe 1. 1. Peel the daikon radish and grate coarsely or normally. 2. 2. Combine the chopped green onions, mysids, and grated daikon radish. 3. 3. Add the rice flour and a pinch of salt. 4. 4. Heat a frying pan with a generous amount of sesame oil over a medium-high heat, then spread four spoonfuls of the daikon mochi mixture into the pan. 5. 5. When you have finished arranging the mochi cakes in the pan, cover and cook over a low heat for four to five minutes. Flip them over and cook over a medium heat for another four to five minutes. Adjust the cooking time to your liking. 6. 6. Serve with a sauce made from rice vinegar and soy sauce. ## Provider Information provider : Recipe provided by: Fukushima Prefecture ![Image](Not found)
# Miso Kanpura (Miso Potatoes) ｜ Our Regional Cuisines Cuisine Name: Miso Kanpura (Miso Potatoes) Region: Our Regional Cuisines ## Main Lore Areas Furudono-machi ## Main Ingredients Used Potatoes ## History, Origin, and Related Events In some areas of Fukushima, such as Fudono-machi, potatoes are called 'kanpura,' and there is a deeply rooted culture of eating them as a staple food. It is said that because the original Dutch word 'aardappel' was difficult to pronounce it was changed to 'kanpura,' and the cities of Koriyama, Minamisoma, and Iwaki are cited as its main areas of production. 'Miso kanpura' is made by frying kanpura with the skin still on together with miso, sugar, mirin, and other ingredients. A farmer came up with the idea for the dish to be eaten at home, as they produced potatoes that were so small they couldn't be shipped out.The sweet miso seasoning makes it a perfect snack and a dish that can be enjoyed by adults and children alike.Other local dishes that use kanpura include 'kanpura botamochi,' which is made by mashing kanpura, making it into balls, and dressing them with miso. ## Opportunities and Times of Eating Habits Late July is the time when potatoes are harvested, and miso kanpura was often eaten during this and later seasons. Not only products to be shipped out as crops are harvested, but also small potatoes that can't be shipped out, and so it is common to use these small potatoes to make miso kanpura. Incidentally, potatoes themselves were popular as a staple food in place of rice during periods when food was scarce. Also, as it has a good shelf life, miso kanpura has been made with leftover potatoes during the winter when crops are not harvested as much. ## How to Eat Wash the potatoes thoroughly and boil them with the skins still on, fry in oil until the skins become tender, add water and cook until soft. Then, add sugar and miso once all the moisture is gone and braise. It is also delicious with chopped green perilla leaves added as a finishing touch. Alternatively, potatoes can be deep-fried and softened, then seasoned with miso, sugar, and mirin. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now, not only is it still made at home, but it is also served for lunch at elementary and junior high schools, and offered as a local dish at private homes. In addition, Iwaki City and Fukushima City have posted recipes for miso kanpura online, providing information so that it can be easily prepared even at home. ## Ingredients - small potatoes: 10-12 - oil: 3 tablespoons - sugar: 2 tablespoons - miso: 3 tablespoons - mirin: 2 tablespoons ## Recipe 1. 1. [Preparation] Clean the potatoes with a scrubbing brush. 2. 2. Put oil in a saucepan and fry potatoes until the skin becomes soft. 3. 3. Add enough water to the saucepan until it just covers the potatoes, cover, and simmer over medium heat until softened (at this point, almost all of the moisture should be removed.) 4. 4. Add sugar, mirin and miso to the softened potatoes and stir all together to finish. ## Provider Information provider : Recipe provided by : Mihoko Hiraide ![Image](Not found)
# Zakuzaku ｜ Our Regional Cuisines Cuisine Name: Zakuzaku Region: Our Regional Cuisines ## Main Lore Areas Nihonmatsu City ## Main Ingredients Used Taro, carrots, burdock root, konjac, Japanese radish, dried shiitake mushrooms, chicken, etc. ## History, Origin, and Related Events Zakuzaku is also called “zakuzakuni” or “zakuzakujiru” and is one of the local dishes that has been popular since the Edo period. According to About Haikai Formulation, zakuzaku used to refer to “finely chopped greens,” but it is said that later, the perception of it changed to a soup made by dicing the ingredients.By the way, in Fukushima Prefecture, there is a boiled local dish called “kozuyu” that is eaten in Aizuwakamatsu. Zakuzaku uses dried sardines in its soup stock while kozuyu uses scallops, and there are a few other differences, but there are many similarities as well. Furthermore, in some areas, kozuyu is called “zakuzaku” and is recognized as the same thing. In any case, it is a flavorful local cuisine that mixes the food cultures of multiple regions. ## Opportunities and Times of Eating Habits It is served on ceremonial occasions, market days, Hatsuuma, and New Year's Eve. It is said to be served at events such as the Kohata-no-Hata Festival held in the former Towa Town and at the Nihonmatsu Lantern Festival held on the first Saturday, Sunday, and Monday of October. By the way, there is a rule that the ingredients should be odd-numbered for auspicious occasions and even-numbered for mourning occasions. ## How to Eat Ingredients such as taro, carrots, burdock root, konjac, Japanese radish, and dried shiitake mushrooms are cut into cubes, boiled in soup stock, and seasoned with soy sauce. Various ingredients such as bonito, salted cod, candied anchovies, dried squid, and herring are used for the soup stock, and each household’s version tastes different. In addition, depending on the region, the ingredients may be cut into strips or quarter-rounds. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still made at home and served at restaurants and accommodations in Nihonmatsu City. Also, Nihonmatsu City is trying to gain the interest of a wide range of age groups, such as by creating a zakuzaku-themed song and a map of restaurants that serve zakuzaku, and also holding a world zakuzaku championship and zakuzaku recipe variation contest. ## Ingredients - taros: 4 - carrot: 1／2 - burdock root: 1／3 - slice of konjac: 1／3 - Japanese radish: 1／5 - dried shiitake mushrooms: 4 - Kombu: about 10 cm - dried sardines: 5 or 6 - dried bonito stock: 6 cups - soy sauce: 2-3 tablespoons ## Recipe 1. 1. Cut all ingredients into 1 cm cubes. Rehydrate the shiitake mushrooms and cut them. Pre-boil the taro to remove the sliminess. 2. 2. In a deep pot, add the soup stock and all of the ingredients except the taro and boil until soft. 3. 3. Next, add the taro, and when it becomes soft, season with soy sauce and serve. ## Provider Information provider : Recipe provided by: Mihoko Hiraide ![Image](Not found)
# Cabbage Rice Cakes ｜ Our Regional Cuisines Cuisine Name: Cabbage Rice Cakes Region: Our Regional Cuisines ## Main Lore Areas Koriyama City ## Main Ingredients Used Cabbage, rice cakes ## History, Origin, and Related Events Cabbage rice cakes are a regional food which have been eaten in the Ose region of Koriyama City for over 80 years. It is said that they were created by rice- and cabbage-growing farmers while practicing self-sufficiency. The dish has a fun textural contrast between the entwined sauteed cabbages and freshly pounded rice cakes, and in recent years the cabbage rice cakes have endeared themselves in new arrangements, such as being combined with cheese into spring rolls, or having the rice cake replaced with rice flour dumplings.In the Ose region of Koriyama City, the regional food, cabbage rice cakes, have been eaten for over 80 years. The sauteed cabbages and freshly pounded rice cakes intertwine. The contrast of the cabbage's crisp texture and the soft rice cake make for a fun dish.Though a simple dish, in recent years the cabbage rice cakes have been combined with cheese into spring rolls, or the rice cakes replaced with rice flour dumplings for enjoyable adapted dishes. ## Opportunities and Times of Eating Habits Because it is an innovative dish that allows you to eat rice and cabbages without getting tired of them, you can eat them throughout the whole year.It is said that the dish was created by rice- and cabbage-growing farmers who were practicing self-sufficiency. It is a creative dish that skillfully allows you to eat large amounts of rice and cabbages without tiring of them. ## How to Eat Saute the cabbages and season with soy sauce, dash broth, and mirin, then mix with freshly pound rice cakes. Besides the seasoning and method of cooking differing slightly from household to household, the sweetness and texture of cabbages also changes depending on the season, so one unique feature of this dish is that the taste will differ depending on when you make it. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Besides typically being made at home, it is also served at restaurants. Additionally, it is sometimes served for lunch in elementary schools. In recent years, it has been introduced on TV shows, and has become a regional dish known nation-wide. ## Ingredients - Kirimochi (rectangular rice cakes): 4 squares - Cabbage (medium size): 1／2 head - Stir-fry oil: 1／2 tbsp - 【A】Sake: 1／2 tbsp - 【A】Mirin: 1／2 tbsp - 【A】Water: 125cc - 【B】Soy sauce: 15cc - 【B】Konbu (kelp) sauce: 30cc ## Recipe 1. 1. Boil kirimochi in boiling water for 2min, allowing it to reach your desired softness. Roughly chop the cabbage. 2. 2. Add stir-fry oil to heated pan, and quickly saute the cabbage. 3. 3. Add 【A】to 2, allowing the cabbage to reach your desired softness. 4. 4. Once the cabbage has softened, add the pre-mixed 【B】seasoning to adjust the flavor. 5. 5. Add the rice cakes from 1 and mix together. ## Provider Information provider : Recipe provided by: Ose Tea House ![Image](Not found)
# Hokki meshi ｜ Our Regional Cuisines Cuisine Name: Hokki meshi Region: Our Regional Cuisines ## Main Lore Areas Soma City ## Main Ingredients Used Rice, Hokki-gai (shellfish) ## History, Origin, and Related Events Soma City has long been active in rice production. Even today, varieties such as Koshihikari and Hitomebore are produced, and the city is said to have the largest amount of shipments among the city's agricultural products (according to the Soma City website).In addition, Hokki-gai (shellfish) are often caught mainly in Matsukawaura, the only lagoon in Fukushima Prefecture. Fishing for hokki-gai has been conducted in the waters off Soma and Futaba since the Meiji era (1868-1912), and the area has long been known as a famous producer of hokki-gai. The mineral-rich seawater off the coast of Soma and Futaba influences the growth of hokki-gai, allowing them to be caught relatively large, with a sweet taste and soft texture.A local dish made by combining these two specialties is "hokkimeshi. The rice absorbs the broth from the hokki-gai and becomes rich in umami. ## Opportunities and Times of Eating Habits Hokki-gai dishes are most commonly eaten from June to November. It is widely served at restaurants, lodging facilities, and homes. Originally, hokki-gai was also popular as fisherman's rice for busy fishermen to eat on board their boats, but it gradually came to be eaten on land as well. ## How to Eat Boil water, soy sauce, sugar, sake, and salt in a pot and cook hokki clams. Once the shellfish are removed from the pot, add rice to the pot, and when steaming, mix in the hokki-gai. Finish by sprinkling shiso leaves. When adding the hokki-gai shellfish, shredded ginger will reduce the smell of the shellfish and give the dish a refreshing taste. Carrots and hijiki are sometimes added in addition to hokki-gai. ## Efforts for Preservation and Succession It is made at home and served at restaurants. When the season of hokki clams comes, restaurants serving hokki-meshi around Matsukawaura put up banners to advertise their products. In addition, Fukushima Prefecture has published a recipe for hokki-meshi online. The prefecture also provides the recipe online so that people outside the prefecture can easily prepare it. ## Ingredients - White rice: 3 cups - Scallops: 4 to 8 pieces - Water: 3 cups (as you cook rice) - soy sauce: 4 tbsp. - Salt and sugar: A pinch - sake: 1／3 cup ## Recipe 1. 1. Wash rice and drain. 2. 2. Remove hokki-gai from the shell, cut open, remove the guts, rinse in salted water, and cut into 4 to 6 pieces. 3. 3. Combine water and seasoning liquid, bring to a boil, add hokki-gai clams, turn off the heat when they turn red, and remove the clams. 4. 4. Add the juice from 3 and rice and cook. 5. 5. When steaming the rice, add the removed shellfish.Add shredded ginger to the rice to remove the fishy smell. Sprinkle with shiso leaves (not included in the quantity) if desired. ## Provider Information provider : Mihoko Hiraide ![Image](Not found)
# Sanma no popoyaki ｜ Our Regional Cuisines Cuisine Name: Sanma no popoyaki Region: Our Regional Cuisines ## Main Lore Areas Iwaki City ## Main Ingredients Used Pacific saury ## History, Origin, and Related Events Iwaki City has seven beaches, called "Iwaki Nanahama," and there are many fishing ports around them. A wide variety of fish and shellfish are landed throughout the year, but saury is especially popular in the fall. Many local dishes are prepared using saury, including mirin-boshi (dried fish with mirin broth), grilled fish, and nanbanzuke (pickled saury), but the most commonly eaten dish is "po-po yaki" (grilled saury with pork belly). The most commonly eaten dish is "Po-Po-Yaki," in which saury is minced, rolled up like a hamburger steak, and grilled. It is said that this dish got its name from the fact that when saury is grilled over charcoal, the oil from the saury causes the fire to blaze up into a roaring roar. ## Opportunities and Times of Eating Habits Originally, it was a popular dish for fishermen to eat on their boats. Fresh saury is caught in the fall, so it is chopped and cooked on board while it is still fresh. ## How to Eat Chop the prepared saury with a knife, add miso, ginger, chopped green onion, and potato starch, and roll into a ball. Bake in an oven or frying pan until browned and done. ## Efforts for Preservation and Succession In Iwaki City, products made with ingenuity by various processors are sold as frozen foods at supermarkets and as prepared foods at stores specializing in marine products. In addition, Iwaki City holds cooking classes to teach how to make po-por-yaki saury, and it is also served as a school lunch menu item at elementary schools. Efforts to pass on the tradition are being actively undertaken. ## Ingredients - saury: 2 fish - ginger: 1 piece - green onion: 1 stick - potato starch: 1 tbsp. - miso: 2 tbsp. - oil: Appropriate amount ## Recipe 1. 1. Finely chop the green onion and ginger. 2. 2. Remove the head and entrails from the saury, then peel and debone. 3. 3. Place saury on chopping board and tap with knife. 4. 4. Mix chopped green onion, ginger, miso and potato starch into the chopped saury and roll into a hamburger-like ball. 5. 5. Heat oil in a frying pan over high heat at first, and when both sides are browned, reduce heat to medium and cook until cooked through. ## Provider Information provider : Mihoko Hiraide ![Image](Not found)
# Nishin no sanshozuke ｜ Our Regional Cuisines Cuisine Name: Nishin no sanshozuke Region: Our Regional Cuisines ## Main Lore Areas All over the Aizu region ## Main Ingredients Used Migaki nishin, leaves of sansho (Japanese pepper) ## History, Origin, and Related Events In the Edo period (1603-1868), when there was almost no distribution of raw fish in Fukushima, nishin caught in Hokkaido were dried and made into "migaki nishin" for distribution outside of Hokkaido. This fish was then transported to the Aizu region, where it came to be valued because it could be preserved and was a source of protein. In Fukushima, in particular, winters are long and crops are scarce for a long period of time, so food that could be stored for a long time was favored. Migaki nishin became a familiar foodstuff, and local dishes such as "vinegared nishin" came to be prepared.Nishin no sansho zuke" (Nishin marinated in Japanese pepper) is another dish using migaki nishin, which is made by covering it with sansho leaves and seasoning it with soy sauce, vinegar, and sake. It is commonly eaten in the Aizu-Wakamatsu area, and is so familiar that there is a special bowl called a "nishin-bachi" for sansho pickles. The rectangular bowl is said to be made of Aizu Hongo-yaki pottery and matches the size of the migaki nishin. ## Opportunities and Times of Eating Habits It is most commonly eaten from spring to early summer, when sansho (Japanese pepper) is harvested. There are two types of migaki nishin: hard "hon-koshi" and slightly softer "han-koshi," but in the past, hon-koshi was often used because of its high preservability and concentrated umami flavor. Because migakinishin has an odor, the purpose of this dish was to remove the odor and enrich the flavor by adding fresh sansho (Japanese pepper). ## How to Eat Place sansho leaves in a Nishin bowl, wash the Nishin thoroughly with a scrubbing brush, and arrange the Nishin with their heads removed in a tight line. Then the leaves are covered with vinegar, sake, and soy sauce, and the bowl is covered with a lid and weighted down with a weighted stone. After a few days to a week, the flavors will soak in well. For a delicious taste, you should also rehydrate the nigashin in the water in which rice is washed. ## Efforts for Preservation and Succession Nishin bowls for making sansho-zuke (Nishin-nishin) are still sold in Fukushima Prefecture, and the culture and dietary traditions continue to be passed down. ## Ingredients - rubbing the wrong way (e.g. a knife or pencil): 20 sticks - leaves of sansho (Japanese pepper): 1 palmful - vinegar: 1 cup - sake: 1 cup - soy sauce: 1 cup ## Recipe 1. 1. [Preparation] Wash nishin well with a scrubbing brush, wipe dry and remove the head. 2. 2. [Preparation] Remove Sansho leaves from the branches. 3. 3. Place the leaves in a nishin bowl, arrange the nishin tightly on top of the leaves, then add more sansho, then more nishin, and finally cover with the sansho leaves. 4. 4. Pour the vinegar, sake, and soy sauce mixture over the top of 3, cover with a lid, and place a weight on top. 5. 5. After 2 to 3 days, it is ready to eat. ## Provider Information provider : Mihoko Hiraide ![Image](Not found)
# Kozuyu ｜ Our Regional Cuisines Cuisine Name: Kozuyu Region: Our Regional Cuisines ## Main Lore Areas Aizu region, excluding Minamiaizu ## Main Ingredients Used Scallops, kikurage, taro, itokon, dried shiitake mushrooms, mamefu (white bean curd), carrots, strawberries, etc. ## History, Origin, and Related Events In Fukushima Prefecture, there is a red lacquerware called Aizu-nuri. Kozuyu is a local dish made with a variety of ingredients such as kikurage (kikurage), warabi (bracken), and taro (taro) cooked in a soup stock made from scallops in a shallow "teshio dish". It is said that the name "kozuyu" was derived from "kojyu-no-tsuyu," which means "soup of kozu" in Japanese.Kozuyu itself has been eaten for more than 100 years, and used to be served in two separate bowls, "Ichi-no-jyu" and "Nii-no-jyu," or "Ichi-no-Dew" and "Nii-Dew," but since around 1985, it has been served in a single bowl as "kozuyu. A local dish similar to kozuyu is a soup called tsuyuju in Koriyama City. The ingredients are almost the same, except for the bean fu, and plenty of Fukushima ingredients are used. ## Opportunities and Times of Eating Habits It is usually served on a "teshio dish" during weddings and funerals. Among other occasions, it is an indispensable dish at weddings, and is served during banquets. Since kozuyu was enjoyed as a snack with sake, people were allowed to have as many cups of kozuyu as they wanted. Kozuyu has also been served at festivals and celebrations, and has been passed down through the generations as a dish for entertaining guests. It is said to be good luck to have seven or nine ingredients in a dish because of the odd number of ingredients. ## How to Eat Prepare each ingredient, cut it into bite-size pieces, simmer it in soup stock made from dried shiitake mushrooms and scallops, and season with soy sauce and salt to taste. The ingredients are characterized by a balance of both seafood such as scallops and mountain vegetables such as bracken and taro. In the past, some families used to add an egg omelet. Each family has its own way of cutting, ingredients, and seasoning, and each kozuyu is unique. ## Efforts for Preservation and Succession (Overview of the people who have passed on the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Although the number of households making kozuyu has decreased, the custom and culture of making kozuyu has been passed down from generation to generation. Retort pouches of kozuyu and kozuyu sets that even include a "teshio dish" are now available, making it easy to enjoy kozuyu. It is also available at lodging facilities and restaurants in Fukushima Prefecture. ## Ingredients - Scallops: 2 pieces - Jew's ear mushroom: 8 pieces - konjak thread: 1／4 ball - 1 dried shiitake mushroom: 1 piece - shiratama fu (bean curd): 4 tbsp. - carrot: 1／4 - boiled green bracken: a pinch - Hana-katsuo (dried bonito) soup stock: 4 cups - soy sauce: 1 to 2 tbsp. - sake: a little - Other ingredients used by each family (ginkgo, chikuwa, daikon radish, bamboo shoots, naruto, etc.): To taste ## Recipe 1. 1. Prep.Soak scallops in 1 cup water overnight and break into pieces.Soak kikurage mushrooms in 1 cup of water overnight and break into bite-sized pieces.Cut taro into ginkgo nut slices and boil to remove any sliminess.Cut konjak into 1cm length and boil.Put back the dried shiitake mushrooms, remove the stones from the mushrooms, and dice them. (Strain the soup).Soak shiratama-fu in water and drain.Cut carrots into ginkgo nut slices.Cut bracken into 2 cm lengths. 2. 2. Put the scallops and stock, shiitake mushrooms and stock, and broth in a saucepan and bring to a boil. 3. 3. Add carrot, kikurage and konjak and simmer until carrot becomes soft, then add taro and simmer until soft. 4. 4. Season 3 with soy sauce and sake. 5. 5. Finally, add the mamefu (white bean curd) and let it simmer for a minute. 6. 6. When ready to serve, top with boiled seasonal greens (spinach, kinugaya, etc.) and bracken. (Do not add too much shiitake mushrooms; enjoy the taste of the scallops) ## Provider Information provider : Mihoko Hiraide ![Image](Not found)
# Ika ninjin ｜ Our Regional Cuisines Cuisine Name: Ika ninjin Region: Our Regional Cuisines ## Main Lore Areas Fukushima City ## Main Ingredients Used Squid, carrots ## History, Origin, and Related Events Ika-ninjin is a side dish made by finely slicing surumeika and carrots and marinating them in a sweet and spicy sauce made of soy sauce, coarse soybean paste, and mirin (sweet sake). It has been eaten for more than 100 years, and the seasoning varies from household to household. It has been eaten for over 100 years, and each family has its own unique flavor. It has been used as a flavor for snacks, and has been arranged in various ways such as kakiage and takikomi-gohan (cooked rice).It is said to be similar to Matsumae pickles, a local dish of Hokkaido, with the difference that Matsumae pickles contain kombu (kelp) and ika carrots do not. However, there is a theory that Matsumae-zuke is the root of ika-carrots, or vice versa, and the two dishes are often thought to have a connection. ## Opportunities and Times of Eating Habits Although it is now eaten as a common side dish all year round, it was originally made as a preserved food in winter. The ika carrots, which are made by marinating them in dipping sauce for several days, lasted for a long time, and were therefore very useful in Fukushima, where it is difficult to harvest crops in winter due to the abundant snowfall. It is also an indispensable local dish for the New Year. It is a favorite as a side dish for rice as well as a snack for sake. ## How to Eat Marinate finely chopped surumeika and carrots in a sauce made of roughly chopped Japanese common bean curd (or mirin), sake, and soy sauce. Let sit for half a day to finish, but the flavor will soak in more if left to marinate for a few days. In some areas, the carrots are sometimes sprinkled with sesame seeds, which adds a flavor that makes the dish even more delicious. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Even today, the dish is easily made at home. It has also become widely known throughout the country due to the media coverage of celebrities from Fukushima. It has also been commercialized, and many people buy it as a souvenir or as a tax return gift from hometowns. ## Ingredients - Japanese common squid: 1 large piece - carrot: 1 carrot - A] Zarame (soybean sprouts): 2 tbsp. - A] Sake: 200cc - A] Soy sauce: 65cc ## Recipe 1. 1. Cut surumeika into 3 equal pieces lengthwise, then finely shred into thin strips. 2. 2. Cut carrots into strips about the same length as the surumeika. 3. 3. Combine all ingredients in 【A】, bring to a boil until the coarse meal is dissolved, and cool. 4. 4. Put the surumeika and carrots together in a bowl, add 3, zap and mix, and then leave to marinate. ## Provider Information provider : Mihoko Hiraide ![Image](Not found)
# Mitsume no Botamochi (Sweet bean-filled rice cakes) ｜ Our Regional Cuisines Cuisine Name: Mitsume no Botamochi (Sweet bean-filled rice cakes) Region: Our Regional Cuisines ## Main Lore Areas All of Ibaraki Prefecture ## Main Ingredients Used Glutinous rice flour, Short-grain rice, Red bean Paste ## History, Origin, and Related Events Mitsumeno Botamochi' refers to the large rice cakes eaten three days after the birth of the first child. There is a theory that the origin of Botamochi dates back to a time when it was difficult to obtain sufficient food, when mothers were fed large Botamochi made of nutritious glutinous rice and red beans to nourish their children immediately after giving birth. It is also said that there was a custom of distributing food packed in boxes to relatives and neighbors, greeting them as the baby was born. While this tradition was observed in many regions during the Edo period, it is currently limited to certain areas, including Ibaraki Prefecture (such as Kashima City, Kamisu City, Mito City), as well as some regions in Chiba Prefecture (Choshi City, Ichihara City), Kanagawa Prefecture, Aichi Prefecture, and others. In recent times, the practice of making 'Mitsumeno Botamochi' at home has become less common, and it is often purchased or ordered from traditional Japanese sweet shops. ## Opportunities and Times of Eating Habits The parents on the husband's side usually prepare and serve it on the third day after the baby is born, but it may also be prepared by them or the mother's parents. The only time "Mitsume-no-Botamochi" is eaten or distributed to relatives is when the first child is born. It is not done after the second child. ## How to Eat After cooking and Glutinous rice flour and Short-grain rice, spread them in a box without mashing or shaping, and then layer red bean paste on top. When eating, cut into bite-size pieces. "Sometimes, instead of using a box, three larger-than-usual round rice cakes (botamochi) are prepared. The most important thing about "mitsume no botamochi" is that it is large. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In Ibaraki Prefecture, known as the leading rice-producing region in the Kanto area, the tradition of harvesting rice and red beans has been passed down from ancient times to the present day. Even now, this custom continues without interruption throughout Ibaraki Prefecture. Furthermore, 'Mitsumeno Botamochi' is also available at traditional Japanese sweet shops and similar confectionery stores. ## Ingredients - Glutinous rice flour: 300g - Short-grain rice: 100g - Red bean paste: 300g - Water: 660cc - Black Sesame Seeds (or sesame seeds): 20g ## Recipe 1. 1. Wash rice well and Soak the rice in water for 15minutes, then cook it for 20 minutes. Rest 15 minutes after the heat is turned off. 2. 2. Serve rice into a box, etc., and add sweet bean paste and black sesame seeds on top. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)
# Aka-mochi (Red Rice Cake) ｜ Our Regional Cuisines Cuisine Name: Aka-mochi (Red Rice Cake) Region: Our Regional Cuisines ## Main Lore Areas Kanasago Region and others ## Main Ingredients Used Red Corn Flour, Kinako (Roasted soybean flour), Sugar ## History, Origin, and Related Events Aka-mochi is a red-colored rice cake made from red corn flour. It is said that around the Kamakura period (1185-1333), Anyo Shonin, the founder of Amidadera Temple, brought the seeds of corn, the ingredient of "aka-mochi" (red rice cake), from his native Gunma Prefecture to Nagasu, Bando City, and introduced them there. When the Tone River floods due to heavy rainfall, most crops along the river are adversely affected by water damage, but only tall corn avoided flood damage. Because rice wasn't as abundantly harvested as it is now, it is believed that 'Akamochi,' made from corn, became a source of food. Corn is an annual grass of the Poaceae family. In the summer, it produces ears, and as the autumn harvest approaches, the nutritious grain changes to a reddish-purple color. 'Akamochi' is made by grinding this into powder, and it cannot be made without red corn flour. ecause it can be cultivated in regions where rice and wheat may have difficulty growing, it was often grown in areas prone to flooding, such as rural areas along the Tone River, Naka River (Nakagawa), and Kuji River. However, nowadays, with land improvement leading to the creation of paddy fields, the number of people cultivating corn has become limited, and obtaining corn flour consistently has become challenging. In an era when rice cultivation was not as reliable due to weather conditions and other factors, 'Akamochi' was eaten not only as a staple food to fill the stomach but also enjoyed as a snack during breaks from agricultural work. ## Opportunities and Times of Eating Habits It is said that in the past, it was often made during the autumn season when red corn floure was harvested and was used as a staple food, but nowadays, as red corn flour is rare, people rarely eat it. ## How to Eat After thoroughly mixing corn flour with hot water, create dumplings with a diameter of about 5 cm and a thickness of about 1 cm, then boil them in boiling water. At this time, to ensure even cooking, it is good to make a dent in the center so that can cook evenly. When the red dumplings begin to float to the surface, scoop them up and sprinkle with sweet red bean paste, kinako (roasted soybean flour), or other toppings to enjoy. Mochi made with red corn flour tends to become hard when it cools down, so it's better to eat it while it's still warm. If it becomes too hard, you can reboil it to make it soft again before eating. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.) Nowadays, with the difficulty of obtaining red corn flour, only a few children have ever eaten it. For this reason, "aka-mochi" are made as part of cooking classes held at school to teach local food culture. ## Ingredients - Red Corn Flour: 300g - Hot Water: 320ml - Kinako (Roasted soybean flour): 6g - Sugar: 2g ## Recipe 1. 1. Put the flour in a bowl, mix while adding hot water, and shape it into a round shape when it becomes as soft as earlobe. 2. 2. Place the formed red corn flour ball into boiling water, remove them once they float, and then serve them hot with a sprinkle of kinako (roasted soybean flour). ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)
# Kaiso Yose (Seaweed Yose) ｜ Our Regional Cuisines Cuisine Name: Kaiso Yose (Seaweed Yose) Region: Our Regional Cuisines ## Main Lore Areas Kashima City, Namekata City ## Main Ingredients Used Seaweed, Soy Sauce ## History, Origin, and Related Events "Kaiso Yose(=Seaweed yose)" is a local dish eaten along the Kashima coast, extending from Kashima in Ibaraki Prefecture to Choshi in Chiba Prefecture. One of these is kotojitsunomata and tsunomata, which are the main ingredients of "Kaiso Yose(=Seaweed yose)".The Katsuraura coast is blessed with various marine delicacies because it is a convergence point where the Kuroshio Current and Oyashio Current collide. Choshi Port boasts the highest volume of catches in Japan, and in addition to fish, you can also catch an abundance of seaweed. "Kotojitsunomata" is a 20-cm-tall seaweed that attaches to rocks in the intertidal zone. It is said to be named after the shape of its branches, which resemble the pegs that support the strings of a koto, a traditional Japanese musical instrument. Taking advantage of its property to thicken when heated and solidify when cooled, it was historically used as soap and adhesive. At the end of the year, merchants from Choshi came to sell "kotojitsunomata" for New Year's, and "seaweed yose" came to be made into Osechi dishes. ## Opportunities and Times of Eating Habits In the southeastern Rokkou region (the name originates from the combination of "ka" from Kashima District and "gyo" from Namekata District), "Kaiso Yose(=Seaweed yose)" is an essential dish during the New Year.Its refreshing flavor makes it a popular palate cleanser during the rich and flavorful New Year's Osechi cuisine, providing a contrast to the intense tastes of other dishes. ## How to Eat After thoroughly washing and removing dirt from the "kotojitsunomata", place it in boiling water and cook until it thickens. Pour it into molds after the mixture has thickened, pour it into molds, cool, and cut into bite-size pieces. It has a refreshing flavor that allows you to fully enjoy the aroma of the sea, it is often eaten with soy sauce along with bonito flakes, green onions, and chili pepper on top. As an arrangement of "Kaiso Yose(=Seaweed yose)", you can enjoy different flavors and textures by incorporating finely chopped carrots and burdock, adding firmness to the dish. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.) In the Rokkou region, even today, many households continue the tradition of preparing "Kaiso Yose(=Seaweed yose)" as part of their New Year's Osechi cuisine as the year-end approaches. ## Ingredients - Seaweed(kotojitsunomata): 400g - Water: 300cc - Soy Sauce: 80g ## Recipe 1. 1. Wash Seaweed to remove any foreign materials and soak it overnight in a quantity of water. 2. 2. Place them in a pot and simmer until they become tender and sticky 3. 3. Pour the mixture into a mold, let it cool, and allow it to set 4. 4. Cut into pieces and eat with soy sauce, or shichimi, wasabi, or ginger soy sauce to taste. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)
# Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron) ｜ Our Regional Cuisines Cuisine Name: Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron) Region: Our Regional Cuisines ## Main Lore Areas Northern Region ## Main Ingredients Used Daikon radish, yuzu, vinegar, Kombu (=kelp) ## History, Origin, and Related Events Ibaraki is one of the prefectures in Japan thriving with agriculture, which boasts the top harvest of vegetables like green pepper, lotus root and Gobou (=Burdock), and yuzu is also harvested. In general, yuzu is grown in the mild climate and it’s often grown in Shikoku Region (South-east of Japan). On the other hand, it is also harvested in Saitama Prefecture and Ibaraki Prefecture in Kanto Region. Green yuzu is available in the market from August until October, then yellow yuzu takes over after it’s getting cooler.‘Yuzu Daikon’ is a local cuisine not only in Ibaraki, but also in wider area in Kanto. Daikon radish is dried under the sun light after cut into rounds. It used to be seen often that daikon was hanged outside of the house in winter. ## Opportunities and Times of Eating Habits It is served as one of the traditional new year dishes in the northern region. People also have it as an appetizer or starter in the daily meals because of the vinegar taste. ## How to Eat Slice daikon radish into round with 2~3mm thick, then sun-dry for 2days. We recommend to use bigger daikon because it gets smaller after dried. Soak dried daikon, then roll julienne-cut yuzu with the daikon, and tie the roll with 3mm-thick kombu kelp. Marinate the rolls with Awase-zu (sweet and sour dressing) and serve it after 2days.You can make the dish to lightly pickle daikon with salt instead of drying it. Also, it can be a prep-meal because vinegar acts as preservative. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)‘Yuzu Daikon’ is still served as a traditional food during new year season in the northern region. Juice, pepper and jam using yuzu are made to promote the collaboration with agriculture, manufacture and retail industry. ## Ingredients - Daikon radish: 1 (small) - Yuzu: 4 - [‘Awase-zu’ sweet and sour dressing)] Vinegar: 150cc - [‘Awase-zu’ sweet and sour dressing)] Water: 100cc - [‘Awase-zu’ sweet and sour dressing)] Sugar: 120g - [‘Awase-zu’ sweet and sour dressing)] Salt: 3 and 1／2 tbsp. - Kombu (Kelp): 20g ## Recipe 1. 1. Slice daikon radish into round with 2~3mm thick, then sun-dry for 2days. (Soak them before rolling) 2. 2. Slice yuzu into the same thickness of daikon. 3. 3. Roll 1 and 2 together, then tie up with 3mm-thickness of kombu kelp. 4. 4. Heat Awasezu dressing. Pour it onto the rolls with the dressing is hot. Serve them after 2days. ## Provider Information provider : Nakagawa Cooking Art College ![Image](Not found)
# Soboro Natto/Shoboro Natto (Natto mixed with Dried strips of Daikon radish) ｜ Our Regional Cuisines Cuisine Name: Soboro Natto/Shoboro Natto (Natto mixed with Dried strips of Daikon radish) Region: Our Regional Cuisines ## Main Lore Areas Central Region of the Prefecture ## Main Ingredients Used Natto (fermented soybean), Wariboshi Daikon(=Dried strips of Daikon radish), Soy sauce, "Mirin (=sweet rice wine)", Sake ## History, Origin, and Related Events In Mito City, making natto was popular to enjoy early small soybeans harvested before typhoon season. ’Shoboro’ is a dialect of ‘Soboro’ meaning ‘powdered’ or ‘minced’. People made natto with soybeans harvested in the autumn, and made efforts to keep natto longer when they provided natto to their neighbors or temples. ’Soboro natto’ is a traditional dish in Mito City prepared by marinating natto and dried strips of daikon radish with salt and soy sauce. Dried strips of daikon radish were exposed to the sun and cold wind for 3days, then frozen by night wind on the last day. The texture is crispy.Natto is well-known product in Mito City. Yoshiie Minamoto, a samurai in the late Heian Period (about 11th century) loved natto when he ate simmered soybeans wrapped with straws in Mito City. Natto had offered to Samurai ‘Shogun’ General since then, and both soybeans and straws were easy to obtain for ordinary people, natto has been popular since then. Small soybean is grown in the city to survive flood from the Naka River, and it distinguishes natto in Mito from other natto.Natto is still prepared in some homes in Ibaragi Prefecture. Home-made natto has strong smell and unique flavor. That makes people who get used to eat natto commercially sold surprised. There is a traditional natto dish you can’t find anywhere other than Mito City and the central region of the prefecture; that’s ‘Soboro/Shoboro Natto’. Daikon radish is also harvested a lot in Ibaragi Prefecture, and every home prepared dried strip daikon radish as a preservative food. When they get not-stringy natto, they mixed it with dried strips and marinated them together. It’s a common ordinally dish because it’s easy to prepare. We can say it is created to keep natto longer by adding not only dried strips but also soy sauce and mirin (sweet rice wine). ## Opportunities and Times of Eating Habits It still has been made at home now. It is prevailed as an ordinally food, especially in the central region, because of nutritious ingredients like natto and dried strips of daikon radish. ## How to Eat Cut dried strips of daikon radish into a bite-size after soaked, then mix with natto. Marinate with natto sauce or soy sauce, then leave for a month before serving. It matches well with cooked rice or serves as an appetizer because of saltiness. You can enjoy different texture of soft natto and crunchy daikon. People enjoys various adjustment with this dish now. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is prepared in many homes, or you can buy one in supermarkets. ‘Soboro Natto’ sold in the famous natto stores in Mito is a popular souvenir among tourists.Information provided by Associate Prof. Emiko Ishijima from Ibaragi University ## Ingredients - Mito Natto: 150g - Wariboshi Daikon(=Dried strips of Daikon radish): 300g - Salt: 2 tsp. - Soy sauce or Natto sauce: ## Recipe 1. 1. Rince Wariboshi Daikon(=Dried strips of Daikon radish), then drain well. Dry them on a flat strainer. Sprinkle half amount of salt and mix well. 2. 2. Add the rest of salt to natto, then stir well until white bubbles come out. Add 1 and mix them well. 3. 3. Add soy sauce or natto sauce to 2 for flavor, then refrigerate it. It’s the best to eat when the taste blend well. ## Provider Information provider : Associate Prof. Emiko Ishijima from Ibaragi University Faculty of Education ![Image](Not found)
# Koi no Karaage (Fried carp) ｜ Our Regional Cuisines Cuisine Name: Koi no Karaage (Fried carp) Region: Our Regional Cuisines ## Main Lore Areas Southern region, Kasumigaura, Namegata City, Tsuchiura City ## Main Ingredients Used Carp ## History, Origin, and Related Events In Kasumigaura, the second largest lake in Japan in terms of area, carp farming began in the late 1960s, mainly in the Kitaura area, and today it is the area that produces the most carp in the country. Carp has long been known as a high-grade fish along with sea bream, and was favored by the imperial family and aristocracy during the Nara and Heian periods. Later, carp became widespread among the populace, and a variety of carp dishes became popular. It is said that carp become dragons when they climb up the Ryumon Falls, and they are a symbol of good fortune used as a metaphor for success in life. It was customary to serve carp on ceremonial occasions such as betrothal banquets, as well as to pregnant women, due to its rich nutrients.Carp are raised in Kasumigaura over a period of one to three years. Year-old carp are commonly used in a sashimi dish called "koi no arai" because their smaller bones do not easily hurt the mouth. Two- to three-year-old female carp have eggs, making them suitable for dishes such as "koi no kanroni" (carp stewed in sweetened soy sauce). The availability of carp of various sizes is thought to be the reason why other carp dishes such as "koikoku" (carp stewed in miso soup) and "koi no umani" (carp stewed in sugar, soy sauce, and sake) have gained popularity. Today, fried carp is one of the most popular carp dishes for both children and adults. ## Opportunities and Times of Eating Habits Since there is no particular season for farm-raised carp, they are eaten throughout the year. "Koi no Karaage (Fried carp)" is popular among children because it is fried and can be eaten with the bones intact. It is also included in school lunch menus. ## How to Eat Carp fillets are coated with potato starch and fried in oil. The method of preparing "Koi no Karaage (Fried carp)" varies from household to household and restaurant to restaurant. They can be seasoned with common seasonings and fried, and served with a dipping sauce.The most important part of preparing carp is to remove the fishy smell, which can be eliminated by repeatedly rinsing the carp. As hot water will affect the flavor of the carp, it is important to use cool water when rinsing the carp. If selecting carp, make sure to use live carp, as freshness is important. It is also key to avoid damaging the internal organs. If bile or undigested food comes into contact with the flesh, it will cause it to smell and discolor, so preparation must be done with the utmost care. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)School lunch programs use cooked and frozen carp for frying. It is also served as a local dish. "Koi no Karaage (Fried carp)" is also available at supermarkets, roadside stations, and restaurants in the Kasumigaura area. A carp farmer in the Kasumigaura-Kitaura area is selling frozen carp fillets that have been pre-processed and vacuum-packed while still fresh, in an effort to make local carp dishes more readily available.In Namegata City, carp is professionally deboned, with the small bones cut, so that the fish can be eaten with the bones intact. The carp is then prepared for drying, frozen, and served as a local dish in school lunches. “Fried carp” has become a popular menu item for school lunches. ## Ingredients - Carp fillets: 200g - Potato starch: 1・1／2 tbsp. - Cooking oil: Appropriate quantity - 【Sauce】 Soy sauce: 45ml - 【Sauce】 Vinegar: 40ml - 【Sauce】 Sugar: 45g - 【Sauce】 Sesame oil: 1 tsp. - 【Sauce】 Ginger (grated）: 10g - 【Sauce】 Japanese chili pepper powder: 1／5 tsp. - Spring onion: 20g ## Recipe 1. 1. Peel the skin and scales from the carp and slice the carp into three pieces. 2. 2. Cut the carp into thin slices, using a knife to cut through the small bones in the meat so that they can be eaten. 3. 3. Coat in potato starch and fry. 4. 4. Combine the sauce ingredients in a pot, heat, and dip the freshly fried carp in the sauce. 5. 5. Serve with shredded spring onion. ## Provider Information provider : Reiko Arata, Professor, "Department of Health and Nutrition", "Faculty of Human Sciences", "Tokiwa University"/Collaborators: Takemi Ebisawa (President, Kitaura Fishery Association, chef), Keiko Ebisawa, Eiko Maie (President, Ibaraki Prefecture Eating Habits Promotion Council) ![Image](Not found)
# Gosaitzuke ｜ Our Regional Cuisines Cuisine Name: Gosaitzuke Region: Our Regional Cuisines ## Main Lore Areas Rokko region, Kashima, Hokota ## Main Ingredients Used Pacific saury, daikon radish ## History, Origin, and Related Events The "Kashima Sea", which stretches from Oarai in Ibaraki Prefecture to Inubosaki in Chiba Prefecture, is an excellent fishing area where the "Oyashio" Current and "Kuroshio" Current collide. During the Showa period, both before and after the war, great numbers of sardines were caught in autumn and distributed to households. The sardines, which can be caught in large quantities, are pickled in salt from around November. Once they’re fermented, they’re pickled together with daikon radishes. “Gosaitzuke” has long been loved as a local hometown winter dish and was an important source of protein for commoners.As for the origin of the name, it’s described in Hokota Culture No. 35 (A Study of the Etymology of “Gosaitzuke” and its Production Method by Katsusaburo Ishizaki). The small sardines with very little fat which were suitable for "gosaitzuke" were called “Kosai,” which later changed to “gosai.” Other than that, there are also various theories that it’s called "gosaitzuke" because it’s pickled by the second wife (gosai; gosaitzuke) or because it uses five ingredients (gosai).In the past each household had its own flavor of "gosaitzuke" and it was wildly popular, but in recent years the number of households making "gosaitzuke" has been decreasing due to the amount of time and effort involved in making it, and because the traditional way of making it cannot be used due to global warming. Also, "gosaitzuke" is now being made from Pacific saury because the sardine catch is decreasing and their appearance is poor due to a loss of shape. ## Opportunities and Times of Eating Habits Sardines were used in the past, and "gosaitzuke" made with anchovies were regarded as especially delicious. Pacific saury has come to be used more as the sardine catch has decreased, and now "gosaitzuke" is eaten as a winter preserved and fermented food from the end of November to around February, the season when fresh Pacific saury is available. ## How to Eat Remove the head and innards from the Pacific saury, wash the belly under running water several times to thoroughly wash out the blood and fat, then cut the Pacific saury into 4 to 5 equal-sized pieces. After two weeks to a month, sprinkle the Pacific saury with salt and marinate in a barrel, after which the Pacific saury must be washed again with water to remove blood and fat. Bite-sized half-moon slices of daikon radish, Pacific saury, red chili pepper, yuzu juice and peels, and salt are added repeatedly in that order for pickling. Store in a cool, dark place or in the refrigerator. Remove the water produced during the pickling process and it will be ready to eat after 2 weeks.It can be eaten as it is, but it’s also said that it’s preferable to wash the finished "gosaitzuke" once with water to remove the saltiness and then add a small amount of soy sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)There are fewer opportunities to make "gosaitzuke" at home due to the difficulty of the process. However, in order to pass down this flavor to the new generation, local fresh fish shops are making and selling "gosaitzuke" using their own particular production methods. Some grocery stores are also making it for commercial use. ## Ingredients - Pacific saury: 20 fish - Salt: 50g - Additional salt: 30–40g - Daikon radish: 10 radishes - Carrots: 2 carrots - Yuzu peels: 3 pieces - Red chili pepper: 5 chilis ## Recipe 1. 1. Remove the head and innards of the Pacific saury and wash the blood out thoroughly under running water. 2. 2. Without cutting the Pacific saury, salt it evenly and pickle it for 2–3 weeks. (There’s also a method of pickling it after cutting it into chunks, but the finished shape will be nicer if you pickle it whole. If the temperature is high or if you pickle it indoors, store it in the refrigerator and wait for fermentation.) 3. 3. After properly soaking it, wash it well while changing the water many times, then cut it into 5 pieces and sprinkle it evenly with additional salt. 4. 4. Roughly chop the daikon radishes, cut the carrots into thick strips, cut the red peppers into round pieces, and cut the yuzu peels into strips. 5. 5. Alternately layer (a) daikon radishes and carrots, (b) fish, (c) yuzu peels and chili peppers in this order in a barrel and place a weight on top to pickle. It will be completed after about 2 weeks of pickling. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)
# Unagi no hobiki ni (eel stewed in a hobiki) ｜ Our Regional Cuisines Cuisine Name: Unagi no hobiki ni (eel stewed in a hobiki) Region: Our Regional Cuisines ## Main Lore Areas Tone River, Kasumigaura area ## Main Ingredients Used Eel ## History, Origin, and Related Events Kasumigaura is the second largest lake in Japan. It is abundant in freshwater fish like smelt, whitebait, eels, and crucian carp because of the rich plankton and interaction with the sea. The natural eels caught in Kasumigaura and the Tone River basin are famous, making the area a popular destination. Ryugasaki City's Ushiku-numa is considered the birthplace of eel bowls. Even today, there is a street called “Eel Road” where many long-established eel restaurants stand side by side.Eels are considered a luxury food, but in the past, they were caught frequently in this area, and eel dishes were commonly eaten in Ibaraki Prefecture. To make a quick and sumptuous dish for sudden visitors, etc., the leftover eels were frozen. Unagi no hobiki is a dish made from frozen eels.The “hobiki” in this dish refers to the sailboat with its huge white sails that were used for fishing in Kasumigaura. In March 2018, the technique of sail seine fishing in Kasumigaura was selected as a National Intangible Folk Cultural Property. Sail trawlers used wind power to pull the seine while fishing. The sight of dozens of sailboats with white sails floating on the lake was famous in Kasumigaura. However, because it was impossible to fish when there was no wind, and because the sails were so large, it was risky to fish with them in a gust of wind. Therefore, fishing is now carried out by mechanical trawlers. The dish is now called “eels in sail” because it is decorated with bamboo leaves that resemble sailboats with their huge, pure white sails. Today, the sailboat operates for sightseeing from spring to fall. ## Opportunities and Times of Eating Habits Eels are prepared for occasions such as when there are unexpected guests or for hospitality. Natural eels are said to be in season from June to October. Eels from Kasumigaura are rare eels that do not migrate to the river or sea. ## How to Eat To prepare the eel dish, start by boiling the sake in a pot. Add eels, soy sauce, and sugar to make them fluffy. Once the broth is simmering, remove the eel and let it simmer further. Pour the broth over the eel and serve. Boil the eel with more sake to make it fluffier. Before eating, prepare a large bamboo branch and decorate it to look like a sailboat.You can also serve the eel dish over rice as a bowl of unadon (rice topped with eel). Additionally, it is sometimes served with condiments such as sansho (Japanese pepper). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although it is no longer as popular as it used to be due to its luxury status, it is still occasionally prepared and consumed on special occasions. ## Ingredients - Eels: 480g (4 small eels, grilled white) - Soy sauce: 80ml - Sugar: 80g - Sake: 300ml ## Recipe 1. 1. Put sake in a saucepan and bring to a boil, then add eel, sugar and soy sauce. 2. 2. When the liquid is reduced to about half, remove the eel and pour the remaining cooking liquid over the eel. 3. 3. Serve the eel on rice in an bowl or on a plate and pour the simmered broth over it. ## Provider Information provider : "A Taste of Ibaraki": A Menu of Local Dishes, Shoku-Sai- Hyaku-Kei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)
# Iwashi no unohana zuke(Pickled sardines with soy pulp) ｜ Our Regional Cuisines Cuisine Name: Iwashi no unohana zuke(Pickled sardines with soy pulp) Region: Our Regional Cuisines ## Main Lore Areas Northern region ## Main Ingredients Used Sardines, soy pulp, yuzu ## History, Origin, and Related Events While Ibaraki Prefecture is renowned as one of the most agricultural prefectures in Japan, it is also a fishery prefecture. The offshore areas of the prefecture are rich in fishing grounds where the Oyashio and Kuroshio currents intersect, and a variety of seafood is landed every season. The Otsu and Hiragata fishing ports in Kitaibaraki City catch a large amount of mackerel and sardines, and the Otsu fishing port is the largest net fishing port in the prefecture, boasting an annual catch of several tens of thousands of tons. The mackerel and sardines are caught and eaten fresh as sashimi or grilled and are also processed into dried and canned fish.In Ibaraki Prefecture, which is blessed with such seafood, one of the local dishes that has long been popular is pickled sardines with soy pulp. The fresh sardines, which are abundantly available, are preserved for a long time by marinating them in a mixture of vinegar and soy pulp, therefore the dish has been valued locally as a preserved food. ## Opportunities and Times of Eating Habits Since pickled sardines with soy pulp was also eaten as an Osechi (New Year's Day) dish, each household used sardines harvested in November to make this dish. It is also has been eaten as a daily preserved food in addition to the Osechi dish. ## How to Eat Remove the head, entrails, and bones from fresh sardines, rinse in cold water, sprinkle with salt, and let it rest for several hours. Then, remove the salt with water and soak the sardines in vinegar for at least 10 hours; after 10 hours, soak them in vinegar with sugar added for another 10 hours. The preservation power is increased by soaking the fish in vinegar. On the other hand, soy pulp is also roasted with vinegar and sugar, then cooled to allow the flavors to blend. Finally, mix the sardines with vinegared sardines, soy pulp, yuzu peel, red pepper, sesame seeds, and salt. This dish can be served as a snack with sake or with rice. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It can be purchased in stores in the city. ## Ingredients - sardines: 9 - salt: 100 g - vinegar (A): 100cc - soy pulp: 100 g - shredded carrot: 30 g - sugar: 3 tablespoons - vinegar (B): 3 tablespoons - yuzu: 1／2 piece - red hot pepper: A little bit ## Recipe 1. 1. Wash sardines well and open them by hand to remove the middle and belly bones. Wipe dry, sprinkle with salt, and marinate for about 30 minutes. Divide the vinegar into two parts and wash the salted sardines in one part. Prepare a bat, lay out the sardines, pour the remaining vinegar into the bat, and marinate for at least 30 minutes. 2. 2. In a saucepan, dry roast the soy pulp, sugar, vinegar, red hot pepper, and carrot strips until the water evaporates, then stir in the yuzu strips and allow to cool completely. Squeeze the juice from the remaining yuzu and mix it into the soy pulp. 3. 3. Open the sardines from step 2, wipe off the vinegar, and lightly grip them between the soy pulp to give them proper shapes. Sprinkle the skin with the soy pulp as well. 4. 4. Serve in bowls. This recipe does not keep well in storage, so eat as soon as possible. ## Provider Information provider : "A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council ![Image](Not found)
# Clam Rice ｜ Our Regional Cuisines Cuisine Name: Clam Rice Region: Our Regional Cuisines ## Main Lore Areas All regions of the prefecture ## Main Ingredients Used Clams, shiitake mushrooms, carrots ## History, Origin, and Related Events The Kashima-nada Sea, which stretches from Oarai Cape in Ibaraki Prefecture to Inubosaki in Chiba Prefecture, is blessed with an abundance of seafood due to the tidal convergence of the Oyashio and Kuroshio currents. In the sandy coastal areas of Kashima-nada, large clams can be caught in spring before they release their eggs. Clam exceeding 10 cm are sometimes caught and sold at high prices in the market under the name of “Kashima-nada Clams.” Officially called “Chosen Hamaguri (Korean Clams)” in Japanese, the clams have been branded as “Kashima-nada Clams” through prefectural-wide efforts since 1995 as they could easily be mistaken for an imported product if sold under this name.Today, most of the clams available in Japan are imported, with domestically produced clams accounting for only 10% of total production, making them a rare commodity, more than half of which are caught in the Kashima-nada Sea. In order to preserve the rare “Kashima-nada Clams,” the three fishing cooperatives of Oarai-cho, Kashima-nada, and Hasaki have been working to preserve the clams through strict management, including rotational fishing.Although clams are now rare, they were once a familiar delicacy in Ibaraki Prefecture, as they were often caught in the coastal areas of Oarai and Rokko. Freshly caught clams have been enjoyed in a variety of ways, from raw or grilled, to an ingredient in miso soup or steamed. Clam rice is another classic clam dish that is often eaten in Japanese households. ## Opportunities and Times of Eating Habits While spring is said to be the best season for clams, Kashima-nada Clams are in season from June to July, just before the spawning season, when their meat is firmer and their flavor richer.Because the shells of clams differ in size and hinge shape, they never fit into other shells once the meat is removed, making them the perfect dish to serve on festive occasions such as weddings, Girls' Day, and New Year's Day. When clams were plentiful, clam rice was often prepared with different seasonings according to each household, regardless of the time of the year. ## How to Eat Cut the clams into bite-size pieces and sauté quickly in oil with julienned carrots and shiitake mushrooms, seasoning to taste. Be careful not to overcook the clams, as they’ll become too tough. Add the remaining cooking liquid and water to the rice, cook, and finally mix in the ingredients and serve. The plump texture and flavor of the clams can be fully appreciated in this dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, clam rice is still prepared at home. It’s also sold as a station bento lunch box at Oarai Station and is popular among tourists. ## Ingredients - rice: 3 cups - peeled clams: 300 g - fresh shiitake mushrooms: 7 - carrot: 50 g - soy sauce: 3 tablespoons - sugar: 1 tbsp - sake: 3 tablespoons - soup stock: 3／4 cup - salad oil: 1 tablespoon - mitsuba: A few sprigs ## Recipe 1. 1. Cut the clams into bite-sized pieces and julienne the carrots and shiitake mushrooms. Stir-fry the ingredients in oil and season. Separate the cooked ingredients from the liquid. 2. 2. Add water and the remaining cooking liquid to the rice and cook. Once the rice is done, top with the cooked ingredients, steam for about 10 minutes, and then combine. 3. 3. Sprinkle the clam rice with Japanese wild parsley leaves for color. ## Provider Information provider : "A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council ![Image](Not found)
# Pumpkin itoko-ni ｜ Our Regional Cuisines Cuisine Name: Pumpkin itoko-ni Region: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Pumpkin, red beans, and soy sauce ## History, Origin, and Related Events Ibaraki Prefecture is a production area of high-quality pumpkins such as Edosaki pumpkins, which are highly evaluated in the market, Naka pumpkins, and Miyako pumpkins. Its pumpkin production volume is among the top in Japan as well, and pumpkin dishes were often eaten during the winter solstice. One of the most popular pumpkin dishes was pumpkin stew. Pumpkin itoko-ni, which is boiled with adzuki beans, has become a staple dish for the winter solstice.Itoko-ni refers to a stew made mainly from vegetables and beans. It is said that this dish originated from boiling and eating the vegetables and beans that were offered at New Year's, Obon, and other celebrations after the event. There are various theories about the origin of the name, one of which is that since each type of vegetable is boiled separately and the Japanese term for this, “meimei,” is also the pronunciation for the word “nieces,” fellow nieces would be cousins, the word for which is “itoko” in Japanese. Also, there is a theory that because the vegetables are cooked “oioi” - that is, one after another - and this is also the pronunciation for “nephews” in Japanese, fellow nephews would be cousins. Another theory is that vegetables and beans come from fields and are like cousins.Because pumpkins can be stored for a long time, they were a valuable source of nutrition during times when food was scarce. There are various theories as to why we eat pumpkins on the winter solstice, but it is said that the custom of eating highly nutritious pumpkins that have been preserved in hopes that one will be able to healthily survive the cold season when the harvest of vegetables is scarce has been handed down until today. In addition, red beans can be stored for a long time and are highly nutritious, so pumpkin itoko-ni is popular as a local dish to survive the winter without catching a cold. Furthermore, it is thought that people started eating pumpkin itoko-ni made with red beans and pumpkins, to bring in good luck as the red color of red beans is said to ward off evil spirits. ## Opportunities and Times of Eating Habits Pumpkins are harvested in summer, but since they can be stored for a long time, they were stored after harvesting and eaten during the cold winter to compensate for nutritional deficiencies. In particular, the winter solstice, when the hours of daylight are the shortest, is a time when the body weakens, so the custom of eating pumpkin itoko-ni made by simmering pumpkin and red beans with high nutritional value took root. ## How to Eat Soak the red beans in water overnight and boil until soft. Also, cut the pumpkin into 5 cm cubes and boil them with seasonings such as soy sauce, sugar, and salt. Add red beans halfway through and let them blend in before serving. As an easy variation, you can shorten the cooking time by using red bean amanatto. In this case, you can skip the sugar. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now, it is made at home in winter. During the winter solstice, there are areas where it is served as part of school lunches. ## Ingredients - pumpkin: 600g - red beans: 50g - [A] soy sauce: 1 tablespoon - [A] salt: 1 teaspoon - [A] sugar: 2 tablespoons - [A] sake: 1／3 cup - [A] water: 1 cup ## Recipe 1. 1. Soak the red beans in water overnight and boil until soft. 2. 2. Cut the pumpkin into 5 cm cubes, put A in a pot, and simmer over medium heat. Add 1 halfway through. ## Provider Information provider : Recipe provided by: “Ibaraki’s Flavors - Local Cuisine Menu Collection: Shoku, Aya, Hyaku, Kei” (Cooperation: Ibaraki Diet Improvement Promoters Council) ![Image](Not found)
# Ogura Renkon (Ogura Lotus Root) ｜ Our Regional Cuisines Cuisine Name: Ogura Renkon (Ogura Lotus Root) Region: Our Regional Cuisines ## Main Lore Areas All areas of Ibaraki and areas around Kasumigaura ## Main Ingredients Used Lotus root, adzuki beans ## History, Origin, and Related Events Ibaraki Prefecture's lotus root ranks first in Japan in terms of both the volume of its shipments and the area where it is planted, boasting a share of over 50% of the domestic market. Areas around Kasumigaura are blessed with abundant water and fertile wetlands, so the cultivation of lotus root is thriving. The period in which lotus root is harvested in Kasumigaura is from July to March. At this time of year, all lotus stems and leaves are cut down to stop them from growing, and by doing this, the lotus roots, which lie underground, slowly accumulate starch. The longer they stay in the mud, the more starch they gain, which gives summer lotus root a crispy texture, and winter lotus root a fluffy, delicate flavor.Since adzuki beans also come from Ibaraki Prefecture, 'ogura renkon' has long been made at home, as it can be made with locally available ingredients. Other regions also have a local dish called 'adzuki renkon' or 'renkon adzuki stew,' but the key to Ibaraki's version is that it is stewed with adzuki beans to give it a 'shiho-iro' color. 'Shiho' is another name for Mt. Tsukuba, a famous mountain in Ibaraki Prefecture, which came to be called Shiho (purple peak) because the surface of the mountain turns red in the morning and evening sunlight. ## Opportunities and Times of Eating Habits The hole in the lotus root causes it to be known as a lucky food which 'can foresee the future,' and the red color of azuki beans too, is believed to ward off evil spirits, making them indispensable for New Year's celebrations and other festive occasions. For this reason, 'ogura renkon' is also an essential dish to be served up on New Year's Day. ## How to Eat Peel and cut the lotus root into 5 cm round slices, stuff adzuki beans into the holes and place in a pot. Add enough water to cover the lotus root and simmer slowly over low heat for 2 to 3 hours. When the lotus root and adzuki beans become soft, add sugar and salt to taste, and cool slowly to allow the flavors to blend before eating. At this time, it is best to cut the lotus root into 1 cm thick slices to make them easier to eat.If you use canned adzuki beans or such like, they will not get that 'shiho-iro,' color so it is important to cook the adzuki beans together with the lotus root from when they are still beans. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, it is sometimes made and eaten at home during the New Year's holiday. ## Ingredients - lotus root: 200g - adzuki beans: 25g - sugar: 100g - salt: 1／4 teaspoon ## Recipe 1. 1. Peel and slice the lotus root into 5 cm round slices. 2. 2. Arrange the lotus root in a pan with the holes facing up and arrange them squarely next to each other. 3. 3. Clean and wash the adzuki beans. Fill the holes of the lotus root with the adzuki beans, but be careful not to overfill them, or the lotus root will break. 4. 4. Add enough water to cover the lotus root and simmer slowly over low heat until the it and the adzuki beans become tender. When the water starts to get low, add more and simmer for 2 to 3 hours. Simmer slowly over low heat because adzuki beans will pop out of the holes in the lotus root if simmered over high heat. 5. 5. When the lotus root and adzuki beans are softened, add sugar and salt to taste. 6. 6. Cool slowly and cut into 1 cm round slices. ## Provider Information provider : "A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council ![Image](Not found)
# Gomoku Inarizushi ｜ Our Regional Cuisines Cuisine Name: Gomoku Inarizushi Region: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Fried tofu pouches, rice, carrot, burdock root, shiitake mushroom ## History, Origin, and Related Events Agriculture has been practiced since ancient times in Ibaraki prefecture to take advantage of the year-round temperate climate and good water quality. Living up to its reputation as an "Agricultural Prefecture," Ibaraki boasts the top-class production in Japan of numerous vegetables including napa cabbage, lotus root, green bell pepper, and produces all kinds of ingredients ranging from vegetables to meat. "Gomoku Inarizushi" has been well-known for many years as a regional cuisine that features local agricultural products.Kasama City is home to Kasama Inari Shrine, one of the three major Inari shrines in Japan, where citizens and pilgrims have been offering "Gomoku Inarizushi" since long ago. Even today, the town is livened up by this practice. "Kasama Inarizushi" is known for using a wide range of ingredients such as carrot, burdock root, and shiitake mushroom that are often included in "Gomoku" (five ingredients), as well as locally produced soba (buckwheat noodles), chestnut, and maitake mushroom. The Inarizushi made with colorful ingredients has a beautiful appearance. ## Opportunities and Times of Eating Habits It is eaten in many different situations throughout the year. It is popular not only with adults but with children as well. ## How to Eat Oil is removed from the fried tofu, then it is simmered with seasonings such as sugar, mirin, and soy sauce until the flavor is absorbed. Ingredients such as carrot, burdock root, and shiitake mushroom are cut into thin strips to make them easier to eat, then stir-fried, seasoned, and mixed evenly with the rice. The rice that has been mixed thoroughly with the ingredients is stuffed into the fried tofu pouches, then placed on a plate with the open side facing up so that the filling is visible. There are an endless amount of variations, such as mixing in glutinous rice to make it more of a sticky rice, or featuring seasonal flavors by adding edamame in the summer and gingko nuts in the winter. Ibaraki prefecture is also known as the production area of "Hitachi Aki-Soba," a trademarked soba variety that has garnered high praise from soba artisans around the country, so variations using soba are also popular. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)A community revitalization group called "Kasama Inarizushi Inakichikai" was established in Kasama City to share the charms of Kasama Inarizushi through events such as Kasama Inarizushi workshops, Kasama Hatsu-uma Inarizushi Festival, and Inarizushi contests. ## Ingredients - Fried tofu pouch: 200g - [A] Sugar: 3 tablespoons - [A] Mirin: 1 teaspoon - [A] Soy sauce: 3 teaspoons - [A] Dashi stock: 2 cups - Maitake mushroom: 80g - Shiitake mushroom: 80g - Carrot: 80g - Burdock root: 80g - Edamame: 80g - Green beans: 40g - Shirataki noodles: 80g - Oil: 1 tablespoon - [B] Soy sauce: 2 tablespoons - [B] Sugar: 1 tablespoon - [B] Sake: 2 tablespoons - Rice: 320g ## Recipe 1. 1. Cut the fried tofu pouches into two pieces, blanch to remove the oil, then simmer with the [A] seasonings. 2. 2. Cut the carrots and burdock root into this strips, and soak the burdock root in water to remove the bitterness. Cut the shirataki noodles into 3-4 cm lengths, and cut the shiitake mushroom into thin strips. 3. 3. Heat the oil in a pan, stir-fry the ingredients from step 2, tear the maitake mushrooms by hand and add them into the pan, and season with the [B] seasonings. 4. 4. Add the ingredients from step 3 into regular cooked rice, and mix until evenly incorporated. 5. 5. Boil green beans and cut into thin strips. Firmly stuff the mixture from step 4 into the fried tofu pouches from step 1, fold down the edge of the fried tofu to shape, then top with white sesame seeds and thinly sliced green beans. ## Provider Information provider : "A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council ![Image](Not found)
# Komo dofu ｜ Our Regional Cuisines Cuisine Name: Komo dofu Region: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Tofu ## History, Origin, and Related Events Taking advantage of its mild year-round climate and abundant water quality, Ibaraki Prefecture has long been a center of agriculture. While the prefecture is famous for such crops as lotus root, green peppers, and burdocks, it also grows locally the soybeans that are used to make natto, Ibaraki Prefecture's signature fermented soybeans. Small soybeans are processed into natto (fermented soybeans) and large soybeans are processed into tofu. One of Ibaraki Prefecture's local dishes using such soybeans is "komo-dofu.Komodofu" is tofu wrapped in straw wrappings and boiled in salted water, just like natto (fermented soybeans). In addition to Ibaraki Prefecture, it is also made in Fukushima, Gunma, Gifu, and some other prefectures.Tofu is said to have originated in China during the Han Dynasty, 2,000 years ago, and was later brought to Japan during the Nara Period through Japanese envoys to the Tang Dynasty. What was valued in vegetarian cooking at temples eventually spread among the general public, and by the Edo period, tofu shops were already thriving.At a time when meat was not easily available, tofu was an important foodstuff from which to obtain protein. However, since tofu did not last long, villagers would bring straw to the store, fill it with tofu, and boil it in a large pot with salt to make this dish, which is said to have been born from the mutual support of the common people. ## Opportunities and Times of Eating Habits In the central part of the prefecture, it has been a popular dish for weddings and funerals. In recent years, however, the availability of straw dough has decreased, so it is less likely to be made at home. ## How to Eat Drain the tofu and place it in the straw wrapper, then roll it in straw to shape it. Boil the tofu in boiling salted water and place the tofu in the straw wrapper. When the tofu becomes firm, remove it from the straw wrapper and let it cool. Finally, slowly simmer the tofu in broth and let it sit overnight before eating. Tofu is usually eaten dipped in soy sauce or vinegared miso paste.When the tofu is removed from the straw wrapper, the traces of straw create a beautiful pattern, and the slight aroma and color of the straw is transferred to the tofu, giving it a simple flavor that is unique to "komo-dofu".In addition, when the tofu is packed in straw wrappings, edamame (green soybeans), azuki (red beans), and chopped carrots are added to give the tofu a bright cross-section when it is cut. Because of its ability to soak up flavors, tofu is also used in a variety of other ways, such as marinated in oil or added to tofu with meat.If you do not have a straw mat, you can use a bamboo mat to make the carrots. When using a makisu, the tofu is first boiled, then rolled up and seasoned as it becomes firm. ## Efforts for Preservation and Succession Ibaraki Prefecture collaborated with Ibaraki University, local high schools, NPOs, etc. to create a pamphlet on "tsuto-dofu". The pamphlet covers everything from the origins of "tsuto-dofu" to recipes with modern twists. ## Ingredients - Tofu: 4 - [A (for 2 servings)] Soy sauce: 1 cup - [A] Mirin: 1／2 cup - [A] Sugar: 1 cup - [A] Sake: 1／2 cup - [A] Water: 2 cups - straw: ## Recipe 1. 1. Clean straw and make straw wrappings. 2. 2. Drain the tofu in hot water, drain in a colander, and break into pieces before it cools down. 3. 3. Put the tofu in the straw and tie it tightly with a kite string. 4. 4. Put seasoning A in a saucepan and bring to a boil, then add the tofu from the straw wrapper and simmer until the flavors are absorbed. 5. 5. Cut into bite-size pieces. ## Provider Information provider : "A Taste of Ibaraki: A Menu of Local Dishes, Shoku-Sai Hyakkei" (Cooperation: Ibaraki Prefecture Council of Dietary Improvement Promotion Workers) ![Image](Not found)
# Sudarebu no gomazuae ｜ Our Regional Cuisines Cuisine Name: Sudarebu no gomazuae Region: Our Regional Cuisines ## Main Lore Areas Yuki City ## Main Ingredients Used sudare-bu, white sesame, vinegar, sugar, soy sauce ## History, Origin, and Related Events Sudare-bu with sesame paste is a local dish produced in Yuki City, Ibaraki Prefecture. The western part of the city, where Yuki City is located, has many sunny days throughout the year and has long been rich in agriculture, benefiting from the Tone and Kinugawa Rivers, and producing a variety of foods such as rice, wheat, soybeans, and buckwheat. The northern part, where Yuki Castle was located, prospered as a castle town, and many temples were built there. One of the ingredients used in the vegetarian dishes eaten there was sudare-bu. It is said to have been made to preserve wheat, and was already being eaten in the late Edo period, making it a valuable foodstuff at that time.Other prefectures also have sudare-fu, but Yuki City's sudare-bu is made by adding flour back into the gluten extracted from wheat flour and kneading it well, then spreading it thinly and sprinkling salt over the entire surface. After boiling it, it is spread on a bamboo mat and dried in the sun. Yakifu is a type of fu that preserves well, but Yuki City's sudare-bu is made by sprinkling salt over raw fu, heating it, and then drying it, thereby achieving a higher level of preservation.It is made entirely by hand, and even today its production is limited, so it is eaten only in Yuki City.In addition to "sudare-bu with sesame vinegar," it is also used in simmered dishes and soups. ## Opportunities and Times of Eating Habits Since it takes a lot of time and effort to make, sudare-bu is considered a valuable foodstuff and was eaten on special occasions such as weddings and funerals. Nowadays, it is also eaten during family gatherings, such as during the Obon season. ## How to Eat Soak the fu in water overnight, cut into 1 cm pieces, and mix with sesame paste, vinegar, and soy sauce. Since sudare-bu has a lot of salt on it, it is important to remove the salt when soaking it in water.Many households add wakame seaweed or cucumbers as a modern twist.The salt sprinkled on the fu during the making process increases the strength of the gluten and gives it a firmer texture than normal fu. ## Efforts for Preservation and Succession The "sudare-bu with sesame vinegar" is served at school lunches. They are also working to educate children about the ingredients and taste through various arrangements, such as using it as pizza dough to make it easier for children to eat sudare-bu. ## Ingredients - sudarebu: 2 pieces - white sesame seeds: 3 tbsp. - [A] Vinegar: 3 tbsp. - [A] Sugar: 2 tbsp. - [A] Soy sauce: 1 tbsp. - red ginger: A pinch ## Recipe 1. 1. Soak sudare-bu in water overnight and cut into 1cm pieces. 2. 2. Roast sesame seeds, grind half in a mortar and pestle, add A, and grind further. 3. 3. Drain off the water, mix 1 with 2, and garnish with red ginger. ## Provider Information provider : "A Taste of Ibaraki: A Menu of Local Dishes, Shoku-Sai Hyakkei" (Cooperation: Ibaraki Prefecture Council of Dietary Improvement Promotion Workers) ![Image](Not found)
# Hoshiimo ｜ Our Regional Cuisines Cuisine Name: Hoshiimo Region: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used sweet potatoes ## History, Origin, and Related Events Dried sweet potatoes are a processed sweet potato product that is popular among men and women of all ages. Ibaraki Prefecture is the top producer of dried sweet potatoes in Japan. Hitachinaka City, Tokai Village, and Naka City produce most of it.Dried sweet potatoes are said to have originated in Shizuoka Prefecture, where they were introduced to Japan after Osawa Gonemon saved a ship from Satsuma (now Kagoshima Prefecture) that was in distress. As the cultivation of sweet potatoes spread in Shizuoka Prefecture, a man named Shozo Kuribayashi came up with the idea of boiling sweet potatoes, cutting them into thin slices with a knife, and then drying them. This is said to have been the beginning of "dried taro." Because of its convenience in that it could be eaten at any time and preserved, it quickly spread to the Kanto region.Later, Terunuma Kantaro, who was lost off the coast of Shizuoka Prefecture, began making dried shiitake in Ibaraki Prefecture from the dried shiitake he had seen in Shizuoka Prefecture. Then, it is said that production of dried taro increased dramatically when Toshichi Yuasa and Kihei Koike, who ran a rice cracker shop in Nakaminato City (present-day Hitachinaka City), began to produce and sell dried taro. At Horide Shrine in Ajigaura, there is a bust of Kibei as the person who popularized "dried sweet potatoes.Production of dried taro practically stopped after the war, when sweet potatoes replaced other staple foods, but was revived after the war with the encouragement of the prefectural government. ## Opportunities and Times of Eating Habits Because the strong winds blowing from the sea are used to dry the taro, the main shipping period is from November to mid-March. However, because it is a preserved food, it is eaten throughout the year. Because the process is simple, sweet potatoes are often made at home, and the sight of sweet potatoes drying under the eaves of the roofs used to be a winter tradition.Nowadays, sweet potatoes are popular as a snack for children and for snacking when one is hungry. ## How to Eat Steam sweet potatoes, cut them into thin slices, and hang them outside to dry. When the water has evaporated and the sweet potatoes have dried out, it is time to eat them. The simple sweetness and crunchy texture are popular among children. It can be eaten as is for a satisfying meal, but it can also be used in many other ways, such as in kakiage (deep-fried oysters), pound cake, or chiffon cake batter. ## Efforts for Preservation and Succession Since it is simply steamed, cut, and dried, it is still made at home. Dried taro is also used in school lunches, and people can experience the process of making dried taro.The variety of dried taro varieties and products available today, from everyday use to high-end gift-giving, is also thought to be a driving force for the continuation of the dried taro tradition.The "Hitachinaka-Tokai-Naka Hikaimo Council" has been established by farmers who produce dried sweet potatoes, and is making efforts to promote dried sweet potatoes. ## Ingredients - sweet potato: As needed (3 sweet potatoes: 750g) ## Recipe 1. 1. Steam sweet potatoes with skin on until tender. 2. 2. Peel the sweet potatoes while still hot. Peel the skin thickly to remove the scum. Cut the top and bottom of the sweet potato into thicker slices to remove any scum. 3. 3. Cut the sweet potatoes lengthwise into 1 cm pieces. While the sweet potatoes are still soft, use a piano wire or fishing line (or silk thread) along the fibers to make clean cuts. 4. 4. Arrange them in a colander without overlapping. Dry in the sun for 1 week in a well-ventilated place. When the fish can be peeled off the colander, turn it over and hang it to dry on both sides. ## Provider Information provider : Atsuko Watanabe, Professor, Department of Food and Health Science, College of Life Science, Ibaraki Christian University ![Image](Not found)
# Tagane mochi ｜ Our Regional Cuisines Cuisine Name: Tagane mochi Region: Our Regional Cuisines ## Main Lore Areas Southern region, Shikagyo region ## Main Ingredients Used Glutinous rice, Uruchi rice ## History, Origin, and Related Events Ibaraki Prefecture is still famous for its rice fields and is one of the best rice-producing regions in Japan. Taking advantage of its mild year-round climate and rich water quality, rice cultivation has flourished in Ibaraki since ancient times. Ibaraki Prefecture has also long been known for its glutinous rice, which is used not only to make rice cakes, but also to make other dishes such as rice cakes.Glutinous rice is not only used to make rice cakes, but is also used to make sekihan (red rice) and okowa (glutinous rice with red beans), and is often eaten on New Year's Day and other special occasions. One of the most popular rice cake dishes in Ibaraki Prefecture is "tagane-mochi. The word "tagane" is said to be an archaic word for "shitogi," which is made by soaking raw rice in water and then pounding it into a firm dough.Tagane mochi is a local dish widely eaten in Ibaraki Prefecture, especially in the southern part of the prefecture. The southern part of Ibaraki Prefecture is a granary surrounded by Kasumigaura, the second largest lake in Japan, and the Tone River, which is said to have led to the production of a variety of rice cakes, including "tagane mochi," made with glutinous and non-glutinous rice that is abundant in the area.Tagane mochi is made by mixing glutinous rice with Uruchi rice, which is usually eaten as rice. The shape is flat and oval like a sea cucumber, and they are eaten baked or fried. The rice cake is made by adding beans, aonori (green laver), or other ingredients, and each household has its own unique way of making tagane mochi.In Ishioka City and Kasumigaura City, they are traditionally made with aonori (green laver). In Ogo, in the northern part of the prefecture, soybeans and white sesame seeds are added, and in Hokota City, in the Kagyo region, shiso seeds are added. It seems that each region of the prefecture had its own version of "tagane mochi. ## Opportunities and Times of Eating Habits Like other rice cakes, tagane mochi is most commonly eaten at New Year's. In Ishioka City, tagane mochi is sold at confectionery stores and is also eaten on a daily basis. Even now, when New Year's Day approaches, many supermarkets and roadside stations sell them. ## How to Eat Glutinous rice that has been washed and soaked in water overnight is combined with Uruchi rice that has been soaked in water for one hour and steamed in a steamer for one hour. Then, while pounding with a rice cake pounder, mix in aonori (green laver), salt, white sesame seeds, and other ingredients, and shape into a sea cucumber. Before it becomes too hard, cut it into 1 cm thick slices, bake, and eat. When eaten, the rice balls and beans have a chewy texture. You can also enjoy the flavor of nori (seaweed).It is often eaten simply with soy sauce, but it is sometimes added to ozoni.Thinly sliced "tagane mochi" can also be deep-fried and eaten like a rice cracker. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being made at home, they can be purchased at confectionary stores (in Ishioka City) and, depending on the region, at roadside stations and supermarkets. There are various types of "Tagane mochi" sold, including those with green laver, soybeans, green soybeans, sesame, and shiso seeds, depending on the region. ## Ingredients - Glutinous rice: 3.5 cups - Uruchi-rice: 1.5 cups - salt: 2 tsp (10g) - Aonori (green laver): 3 1／3 tbsp (10g) - white sesame seeds: 2 tbsp or more (20g) - Beating powder (potato starch): to taste ## Recipe 1. 1. Wash glutinous rice and soak overnight; wash and soak Uruchi rice in water for 1 hour. 2. 2. Combine and drain, then steam in a steamer for 1 hour. 3. 3. Mix salt, aonori (green laver) and white sesame seeds while pounding with a rice cake pounder. 4. 4. Shape into a shape of a monkfish and sprinkle with flour. 5. 5. Cut into 1cm thick pieces after about 1 hour. When it becomes hard, bake and eat. ## Provider Information provider : Reiko Arata, Professor, Department of Health and Nutrition, Faculty of Human Sciences, Tokiwa University ![Image](Not found)
# Shikinbai ｜ Our Regional Cuisines Cuisine Name: Shikinbai Region: Our Regional Cuisines ## Main Lore Areas Mito City ## Main Ingredients Used Ume plum, red perilla, salt ## History, Origin, and Related Events Kairakuen Garden in Mito, one of the three most famous gardens in Japan, is famous for its plum blossoms, with 3,000 ume trees of about 100 varieties. Kairakuen was created by Nariaki Tokugawa, the ninth head of the Tokugawa family of the Mito domain. There are two reasons why Nariaki planted many plum trees. One reason is that the plum tree, as the flower that heralds the arrival of spring, makes people feel positive about the future. And the sour taste of the plum fruit was the best food for the military, as it quenched thirst and fatigue, which led to the planting of many plum trees.In order to make effective use of all the plums harvested at Kairakuen, Prince Nariaki invented the "Shikinbai" plum tree. Clean, undamaged plums are used for umeboshi (pickled plums) and umeshu (plum wine), while damaged or unsightly plums are beaten with a mallet to remove the seeds, and only the flesh is pickled with shiso (a type of perilla). It is also called "Ume-bishio.In addition to Kairakuen, Ibaraki Prefecture has many other famous ume viewing spots, such as Koudoukan in Mito City and Mount Tsukuba. In recent years, however, the Ibaraki Prefecture's brand-name ume, Hitachino-ume, has been gaining popularity, and ume has become a specialty in terms of food as well. ## Opportunities and Times of Eating Habits Ume fruit is harvested from mid to late June, but is eaten throughout the year because it is a preserved food. ## How to Eat Remove the seeds by tapping the ume with a mallet while they are still slightly firm. Sprinkle salt to 10% to 15% of the weight of the plums and mix well. Prepare red shiso (about 10% of the weight of plums), wash, remove dirt, sprinkle with salt, and let sit for about half a day. Then, black scum will come out, so remove it before adding to the plums. After a while, the color of the red shiso transfers to the plums, and the plums take on a beautiful color.It can be used as an accompaniment to white rice or porridge, or as an ingredient in onigiri (rice ball), and has a wide range of uses. In summer, it can be served with chopped cucumbers for a refreshing meal even when the appetite wanes. ## Efforts for Preservation and Succession (Overview of the people who have passed on the dish, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Many households still make ume paste as part of their "ume work. Kairakuen Garden also sells "Shikinbai" made from plums harvested in the garden, which is popular as a souvenir. ## Ingredients - Japanese apricot(Ume plum): 10 plums - Salt: 10-15% of the weight of the pulp, excluding seeds - Red perilla: 10% of the weight of the pulp without seeds - Salt for removing red perilla scum: 10% of the weight of red perilla ## Recipe 1. 1. Wash the plums in water, place them in a colander, carefully wipe them dry one by one, and put them in a thick plastic bag. Put them in a thick plastic bag and break the fruits by hitting them on a hard table with a wooden pestle. 2. 2. Break into pieces several times to remove the seeds. If the fruit is soft and ripe, you can break it by hand. 3. 3. Weigh the pulp of the berries without the seeds, and prepare 10 to 15% of the weight in salt. If the fruit can be stored at room temperature, 15% salt can be used. 10% salt can be used if the fruit can be stored in the refrigerator. You can use refined salt or natural salt, as you prefer. 4. 4. Wash the jars, sterilize them by boiling, and dry them completely. Avoid metal lids as they corrode easily. Add plums and salt. 5. 5. Shake the jar to distribute the salt throughout; shake the jar morning and evening to distribute the salt throughout for 4 to 5 days, and store in a cool, dark place until the red perilla is ready to use. If red perilla is already available, proceed immediately to 6. 6. 6. Sprinkle red perilla with a quantity of salt in two batches, blanch the perilla with salt, and squeeze out the scum each time. When the water is thoroughly squeezed out, break it up and add it to the jar. 7. 7. Shake the jar to distribute the red perilla leaves. If the ume vinegar has risen, the color will turn a beautiful reddish-purple immediately. 8. 8. Remove and shake the jar once a day or so to distribute the reddish-purple color over the entire surface until the entire surface is nicely colored. 10% salt should always be stored in the refrigerator, otherwise it should also be stored in a cool, dark place. 9. 9. When the whole mixture is smooth and has passed the heat, the salt will acclimate and it will be delicious. Until then, store in the refrigerator or in a cool, dark place. If you want to make it smoother, you can put it in a food processor in step 2 and then pickle it. ## Provider Information provider : Nakagawa Gakuen Culinary Arts College ![Image](Not found)
# Niai ｜ Our Regional Cuisines Cuisine Name: Niai Region: Our Regional Cuisines ## Main Lore Areas Central area of the prefecture ## Main Ingredients Used Lotus root, burdock, carrot, shirataki noodles, dried shiitake mushrooms, fried tofu ## History, Origin, and Related Events Ibaraki Prefecture has one of the largest areas of arable land in Japan and harvests a large number of vegetables such as lotus roots, burdock roots and green onions throughout the year. Particularly in the lakeside area of Kasumigaura, the cultivation of lotus root is flourishing, and the amount of lotus root planted and produced is the largest in Japan. In Ibaraki Prefecture, a vegetable kingdom, local cuisine using local vegetables is still deeply rooted, and one of the dishes is "Niai". “Niai” is a local cuisine of the Shimoichi region located in the eastern part of Mito City. It has a long history and is made of lotus root, burdock root and other ingredients that are specialties of Ibaraki Prefecture. There are many theories as to the origin of the name, but it is said that the name “Niai” came from two words “Niru” (boil) and "Aeru” (toss). It was served as a dish for entertaining people in areas where there were many "Koyasukou" (an association held on the 19th of each month to pray to “Koyasugami”, a god of fertility, childbirth and childrearing for the safe delivery of a child). “Niai” is a dish that is not sold at the supermarket, but is mainly made at home. The cooking method is quite simple, but differences in ingredients and seasoning appear in different families. ## Opportunities and Times of Eating Habits It is made with many locally available ingredients such as burdock root and spinach. Originally, it was a local delicacy for New Year's holidays and celebrations in the Mito area, and was an essential part of the celebrations. Because it is seasoned with vinegar, it keeps well for a long time and is eaten on a daily basis. It is also served at weddings and funerals, and during Buddhist ceremonies, it is made into a white dish without carrots. ## How to Eat Stir-fry spinach cut into chunks, shredded carrots, burdock root, fried tofu, etc. Once cooked, season with broth, soy sauce, etc., and finally pour vinegar over the top and simmer. The special feature of this dish is that it is cooked using only the seasonings and the water content of the vegetables. The flavor of the broth and the refreshing taste of the vinegar is good, and it is eaten with a sprinkling of white sesame seeds, if desired. ## Efforts for Preservation and Succession It is served in school lunches at elementary schools in Ibaraki Prefecture. ## Ingredients - monk's quarters: 200g - carrot: 100g - lotus root: 100g - dried shiitake mushroom: 5 pieces - sheet-like waterfall: 1 - fried tofu: 1 - oil: 3 tbsp. - [A] Soy sauce: 4 tbsp. - [A] Sugar: 1 1／2 tbsp. - [A] Vinegar: 2 tbsp. - dashi stock: 1／2 cup - white sesame seeds: 2 tbsp. ## Recipe 1. 1. Return dried shiitake mushrooms to water and cut into thin strips. 2. 2. Cut the thick ones into quarters and the thin ones in half, then slice into thin strips. 3. 3. Cut burdock root and carrot into matchstick-sized pieces. 4. 4. Drain off the fried bean curd and cut into small pieces, and run the shirataki through boiling water with salt. 5. 5. Put oil in a pan and saute burdock root, carrot, lotus root, deep-fried tofu, shirataki mushrooms, and shiitake mushrooms, in that order, add soup stock and A, and cook. 6. 6. When burdocks become soft, add vinegar, mix well, cover tightly, turn off the heat and steam. 7. 7. Leave it like this until the next day, transfer to another bowl, sprinkle with white sesame seeds, and serve. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)
# Tsuke Kenchin ｜ Our Regional Cuisines Cuisine Name: Tsuke Kenchin Region: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Soba, taro, radish, carrots, konjac, tofu, raw shiitake mushrooms ## History, Origin, and Related Events Soba (buckwheat) has been widely cultivated in Ibaraki Prefecture since the Edo period (1603 - 1868) due to the large temperature difference between morning and evening and the large amount of sloping land with good drainage. Even today, the region has one of the largest harvests after Hokkaido, Nagano and Tochigi prefectures, and is also known as a soba production area in the Kanto region. In 1978, Ibaraki Prefecture began breeding soba varieties to create "Hitachi Aki Soba," which is a high-quality brand name in terms of both taste and aroma. Its aroma has gained such a reputation that it is used at some of the best soba restaurants in the Tokyo area, and has many fans outside of the prefecture as well. In Ibaraki Prefecture, where root vegetables are plentiful, "Kenchin Jiru" is often made, and it has become customary to eat "Kenchin Jiru" with soba noodles. It is said that “Tsuke Kenchin” (dipping soba noodles into Kenchin Jiru) was already being eaten in the late Edo period. The custom of eating soba noodles by “Tsuke Kenchin” at the New Year of the old calendar (on February 3, today's Setsubun) is said to have spread from the Mito domain. Even today, it is still eaten throughout Ibaraki Prefecture, especially in the northern part, and is a local cuisine with deep roots in the region. ## Opportunities and Times of Eating Habits In mid-November, when most of the harvest is done, people used to make "tsuke-kenchin" or "kenchin-soba" as part of the feast for the festival.Nowadays, kenchin-soba can be eaten all year round, but it is especially popular in the fall and winter months, when new buckwheat noodles are produced, due to the cold weather.It is still widely eaten in restaurants and homes throughout the prefecture. Each household has its own unique style of using seasonal ingredients for its "Kenchin Jiru". ## How to Eat The soup is made by stir-frying taro, radish, burdock root, konnyaku, green onion, carrot, etc., and seasoned with miso, soy sauce, and mirin, and served with zaru soba (buckwheat noodles). Thick buckwheat noodles are used as the main ingredient. When soba noodles are added to the "Kenchin Jiru", it is called "Kenchin Soba". Although kenchin-soba is also eaten in other prefectures, tsuke-kenchin is a way of eating soba unique to this region. ## Efforts for Preservation and Succession The information is disseminated through various media, including the prefectural government's website, along with the introduction of "Hitachi-Aki Soba," a brand variety of Ibaraki Prefecture's buckwheat noodles. Fairs and campaigns related to "Hitachi-Aki Soba" are held during the season of new "Hitachi-Aki Soba," and "Tsuke-kenchin" is also promoted extensively at this time. ## Ingredients - burdock root: 40g - radish: 100g - carrot: 40g - taro: 4 pcs. - konnyaku: 1／3 sheet - tofu: 1／2 tofu - fresh shiitake mushroom: 3 pieces - dried taro's stem: 5g - soup stock: 6 cups - red miso: 3 tbsp. - Salad oil: 2 tbsp. - buckwheat noodles: 4 servings ## Recipe 1. 1. Cut burdock root into small pieces, soak in water to remove the scum, cut radish and carrot into chunks, and shiitake mushroom into thin strips. 2. 2. Cut taro into round slices, tear konnyaku into bite-size pieces, and return taro's stem to water and cut into small pieces about 1 cm in diameter. 3. 3. Dice tofu into 1 cm cubes. 4. 4. Saute 1 and 2 in oil until softened, then add broth and simmer slowly. 5. 5. When the ingredients come to a boil, add the red miso paste and tofu and bring to a simmer. 6. 6. Boil soba noodles, rinse in cold water, and serve with kenchin-jiru. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)
# Suzuke (pickling in vinegar) of Japanese smelt and lotus root ｜ Our Regional Cuisines Cuisine Name: Suzuke (pickling in vinegar) of Japanese smelt and lotus root Region: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Smelt, lotus root, vinegar, carrots, onions ## History, Origin, and Related Events “Suzuke (pickling in vinegar) of Japanese smelt and lotus root” is made with Japanese smelt and lotus root, which are local specialties of Kasumigaura, the second largest lake in Japan. Blessed with an abundance of water and fertile wetlands, the Kasumigaura area has been cultivated for more than 40 years and is now known as the leading producer of lotus root in Japan. Lotus root can be delivered throughout the year, but those harvested in summer are crisp and fresh, while those harvested in winter have a chunky texture, and you can enjoy a different taste depending on the time of harvest. Until around 1965, traditional smelt fishing in Kasumigaura had been carried out with sailing seine boats, which was a method unique to Kasumigaura. It is characterized by the boats' huge white sails, and the fishermen use the wind force to pull the seine. The sight of dozens of sailing boats with white sails floating on the lake was a famous feature of Kasumigaura. However, because fishing was not possible when there was no wind, and because the sails were so large that there was a high risk of capsizing when agitated by gusts of wind, fishing is now done by mechanical trawlers. In recent years, there has been an issue of declining catches due to overfishing. Smelt is popular with many people because its bones are soft and it can be eaten whole, making it easy to prepare. ## Opportunities and Times of Eating Habits Wakasagi fishing takes place from late July to late December. Wakasagi caught during this season are immediately landed by local processors and shipped to the market as fresh fish. Since lotus root is also harvested during the summer and winter, "wakasagi and lotus root in vinegar" is often made during this season. Because it is seasoned with vinegar, it keeps well for a long time, and is still eaten daily. ## How to Eat Remove scales from wakasagi, wash in salted water, drain, dust with potato starch, and deep fry in oil. Cut the lotus root into thin slices and marinate in sweet vinegar with the freshly fried wakasagi. Let sit for a while and eat when the flavors are well blended. The ama-zu vinegar can be made by adding yuzu peel or other ingredients to give it a fresh flavor.Nowadays, it is often eaten as "nanbanzuke" using nanbanzu (sweet vinegar, soy sauce, and chili pepper). ## Efforts for Preservation and Succession Even today, it is often made at home because the ingredients are readily available at supermarkets. ## Ingredients - Wakasagi: 250g - lotus root: about 2cm long - carrot: 1 medium - Onion: 1 medium - cucumber: about 2cm long - Yuzu citron: 1／4 piece - red pepper: 1 stick - [A] Vinegar: 500cc - [A] Sugar: 3 tablespoons sugar - [A] Sake: 100cc - [A] Salt: small quantity - potato starch: small quantity - Salad oil: small quantity ## Recipe 1. 1. Remove scales from wakasagi, wash in salted water, blot dry, dust with potato starch and deep fry in hot oil. Cut vegetables into thin slices. 2. 2. Make pickling liquid with A, and combine with chopped peel of yuzu and slices of chili pepper. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)
# Shimotsukare／Sumitukare ｜ Our Regional Cuisines Cuisine Name: Shimotsukare／Sumitukare Region: Our Regional Cuisines ## Main Lore Areas Western part of the prefecture ## Main Ingredients Used Salmon, soybeans, radishes, fried tofu, carrots, sake lees ## History, Origin, and Related Events “Shimotsukare” is a local cuisine in the western part of Ibaraki that consists of leftover New Year's salmon heads, leftover beans from Setsubun (February 3), and root vegetables cooked in sake lees. Making full use of the leftovers from the New Year, this dish is filled with the wisdom of our forerunners, which is excellent in terms of nutrition and preservation during the winter months. In some areas it is also known as "Sumitukare”. “Shimotsukare” is also made in parts of Tochigi, Saitama and Chiba prefectures. Since its history is very old, there are many theories as to the origin of the name, as it is described in such tales as "Uji Shui Monogatari" (collection of medieval Japanese tales) written in the Kamakura period (1185 - 1333). There is a theory that it was called "Shimotsukare" because of the family tradition of Shimotsuke-no-kuni (present day Tochigi Prefecture), and another theory says that it was because of the way it was made, namely, “Sumituke” (pickled in vinegar). The dish is made in large quantities in a large pot, and each family has its own flavor. It was customary to distribute the leftover "Shimotsukare" to the neighbors, and it was said that eating the amount of "Shimotsukare" for seven families would prevent you from getting sick. ## Opportunities and Times of Eating Habits It is a dish often made on the first horse day of February, and in the old days it was considered an abomination to make it on any other day. The "shimotsukare" made on the first horse day is placed in a new straw wrapper and offered to Inari-san together with "sekihan" (red rice). The custom was to pray for fire and family safety. The head of a salmon is believed to drive away bad things, and since Setsubun beans also mean "destroy evil spirits," "shimotsukare" was eaten as a good-luck talisman. ## How to Eat Daikon radish, carrots, and fried tofu cut into strips are coarsely grated with a bamboo grater with a sharp blade called "Oni Oroshi," and then simmered with soybeans and salmon heads in sake lees and soup stock. The oni grater is made of bamboo, which makes it difficult for heat to be transferred to the ingredients. Furthermore, the vegetables are grated more coarsely than ordinary grated daikon, so that excess water is not released and the texture of the vegetables can be felt firmly when eating. If you do not have a salmon head, you can use salmon fillets.It can be eaten in a variety of ways, such as over rice or as a snack for tea. In some areas, frozen "shimotsukare" is enjoyed as a snack with hot sake while sitting in a kotatsu (a Japanese low table with a kotatsu over the fireplace). ## Efforts for Preservation and Succession The unique flavor and appearance of this local delicacy can divide tastes, but it is carefully prepared to minimize the fishy smell and make it easier to eat. Even today, there are areas where "shimotsukare" is exchanged among neighbors. ## Ingredients - Daikon radish: 1 and 1／2 radishes - Salmon head: 1 - Carrot: 1 small - Soybeans: 1 cup - deep-fried tofu: 1 sheet - Sake lees: 1／4 bag - Dashi stock: 1 cup - soy sauce: 1 tips. ## Recipe 1. 1. Grate radish and carrot with an oni grater, and cut fried tofu into strips. When grating daikon, use an oni grater because it will become too soft with a regular grater. 2. 2. Put 1, roasted soybeans with skin removed, and salmon head cut into bite-size pieces with bones in a pot, mix with sake-kasu (sake lees), soup stock, and soy sauce, and cook over low heat until the flavors are absorbed. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)
# Garigari Namasu ｜ Our Regional Cuisines Cuisine Name: Garigari Namasu Region: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Japanese radish, pickled fish ## History, Origin, and Related Events Ibaraki Prefecture has been an "agricultural prefecture" since ancient times, taking advantage of its mild climate and rich water quality throughout the year to produce a variety of vegetables. At the same time, it is a “fishing prefecture” as the offshore area is a rich fishing ground where the Oyashio and Kuroshio currents intersect, and a variety of seafood is landed each season. “Garigari Namasu”, a local dish made in Ibaraki Prefecture, which is blessed with rich food materials, is made with the seasonal produce of the mountains and sea. Like common Namasu, “Garigari Namasu” is a dish of finely chopped seafood and vegetables and seasoned with vinegar-based seasonings, but its distinctive feature is the cooking utensils. As the name “Garigari Namasu” implies, daikon (Japanese radish) is roughly grated with a rasping noise (“Gari gari”) using a utensil called "onioroshi". The "onioroshi" is a bamboo grater with sharp teeth. Its name comes from the fact that its teeth bring up the image of an oni (ogre)'s teeth. Many households in areas where “Garigari Namasu” is eaten have their own onioroshi. Since it is made of bamboo, heat is not easily transferred to the ingredient and it is grated more coarsely than normal daikon oroshi (grated Japanese radish), so it is possible to grate it while retaining the moisture and texture of the ingredients. “Garigari Namasu” is eaten throughout the prefecture, but it is often eaten on a day of celebration in the paddy field region of southern Ibaraki Prefecture. ## Opportunities and Times of Eating Habits It is served on New Year's Day and other special occasions when people gather. It is also eaten as an everyday family dish. ## How to Eat GARIGARI NAMASU" is characterized by the texture of the daikon grated coarsely with oni (devil's grater). In the past, it was often made with mullet or small crucian carp. If small bones are a concern, carp or octopus may also be used. The taste of the ingredients can be enjoyed when freshly made, but it is also delicious after the flavors have absorbed. ## Efforts for Preservation and Succession It is introduced by the Ibaraki Prefectural Board of Education as an event food of Ibaraki Prefecture. It is also introduced at food education events for elementary through high school students. ## Ingredients - radish: 300g - Vinegared fish: 100g - [A] Vinegar: 2 tips. - [A] Sugar: 2 tips. - [A] miso: 2 tips. ## Recipe 1. 1. Grate daikon radish with a rough bamboo grater (oni grater) and sprinkle lightly with salt. 2. 2. Prepare small pickled fish, remove kokera, head, and guts, cut into 5 mm pieces, and season with salt and vinegar. 3. 3. Squeeze the radish and fish lightly and dress with A. 4. 4. When serving, top with thinly sliced green onion rings. ## Provider Information provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council) ![Image](Not found)
# Simmered Deep-fried Yuba Roll ｜ Our Regional Cuisines Cuisine Name: Simmered Deep-fried Yuba Roll Region: Our Regional Cuisines ## Main Lore Areas Nikko City ## Main Ingredients Used Deep-fried Yuba Roll ## History, Origin, and Related Events "Simmered Deep-fried Yuba Roll" is a traditional Nikko City dish made by rolling up and deep frying yuba, seasoning it, and simmering it.It is said that "Yuba" was introduced as an ingredient in vegetarian cuisine by Buddhist monks returning from study in Tang Dynasty China, and spread throughout the country. “Shugenja", who abstained from eating meat, had a long-standing custom of eating "Yuba", which is thought to have spread to the general population. It is generally written “湯葉(meanings hot water leaf)," but in Nikko, it is written “湯波(meanings hot water wave)". "Nikko Yuba" is made by using a metal skewer and scooping the “Yuba" into the center of the thin skin, which is thick and voluminous with a wavy surface. "Deep-fried Yuba Rolled" is a type of dried "Yuba" that is made by rolling up a layer of raw “Yuba" into a stick shape, cutting it into round slices, and deep frying it in oil. ## Opportunities and Times of Eating Habits "Yuba" has a long history in Nikko and is used in the offerings made at the spring and fall festivals of "Nikko Toshogu Shrine". "Fried Yuba" is a representative dish of "Nikko Yuba", which is seasoned lightly and simmered, or served in a hot pot in the wintertime. It is also an indispensable dish for New Year's osechi and celebratory occasions. "Simmered Deep-fried Yuba Roll" is also served all year round as a mother's favorite, with each family adding their own unique seasoning ## How to Eat Before boiling "Yuba", it should be dipped in water to start boiling. In this case, aluminum foil may be substituted for the lid used when simmering. A wooden spoon inserted into the lid will prevent the "Yuba" from falling apart. The key to "Simmered Deep-fried Yuba Roll" is to use light soy sauce so that you can drink all the juice, and to use a light flavor with just the right amount of sweetness. Simmer it the day before serving to allow the flavors to soak in.It can also be used in nabe dishes after the oil is removed. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even today, it is made by every household throughout the year, is an essential part of New Year's osechi dishes, and has been passed down through generations as an event food for celebrations and gatherings.The Nikko City Tourist Association introduces the "Nikko Yuba" factory tour and “Yuba" making experience as a representative specialty of Nikko. ## Ingredients - Deep-fried Yuba Roll: 10 pieces - Dashi (=Japanese soup stock): 300ml - [Seasoning] soy sauce: 1／2 tbsp. - [Seasoning] Mirin(=sweet rice wine): 3 tbsp. - [Seasoning] Sugar: 3 tbsp. - Spinach or other green vegetables: as needed ## Recipe 1. 1. Place deep-fried Yuba Roll in a pot of boiling water, cover with a drop-lid, and simmer over low heat for 10 to 15 minutes. Remove the pot from the heat, pour water gently over the drop-lid and press down with the lid to drain off the boiling water. Drain excess water in a colander. 2. 2. Put the broth and seasonings in a separate pot. Put the yuba into the pot, cover with a drop-lid and simmer over low heat for about 20 minutes, then turn off the heat and let the flavors infuse. 3. 3. Garnish with boiled spinach, komatsuna, or other green vegetables for color. ## Provider Information provider : Kumiko Takahashi ![Image](Not found)
# Aiso no Kanroni(candied japanise dace) ｜ Our Regional Cuisines Cuisine Name: Aiso no Kanroni(candied japanise dace) Region: Our Regional Cuisines ## Main Lore Areas Nakagawa River basin, Kinugawa River and middle reaches of Omoigawa River ## Main Ingredients Used Aiso(=japanise dace) ## History, Origin, and Related Events "Aiso no Kanroni(candied japanise dace)" is a local dish of Tochigi Prefecture, in which "Aiso(=japanise dace)" caught in early spring at big river like Nakagawa River , Kinugawa River, are stewed in a sweetened broth.It is often softened and sweetened because of its slightly bony taste.In Tochigi Prefecture, which is located inland, it was not until refrigerators became widely available that people were able to eat an abundance of fresh seafood. Before that time, dried fish and salted salmon were the main products. Against this background, familiar river fish was used as a valuable source of protein.Traditional small-net fishing began with the creation of a suitable spawning ground, and there are still areas in the prefecture where fishermen catch the "Aiso(=japanise dace)" that come to spawn there. ## Opportunities and Times of Eating Habits The season for "Aiso(=japanise dace)" is from March to May, but when the spawning season arrives in spring, red spots appear on their bodies, which are called "Aiso". The ones caught in early spring are still small and tender, making them easy to eat. They were often caught during this season and boiled in sweetened soy sauce, or skewered for preservation. ## How to Eat Simmer over low heat for about 3 hours to tenderize the bones, but instead of simmering them all at once, turn off the heat after about 2 hours at night and simmer for about 1 hour the next morning to soak up the flavor. At this time, leave the lid of the pot open to help remove the odor. You may add ginger, Mirin(=sweet rice wine), or syrup to taste. Once the pot is simmering, do not shake the pot or use chopsticks to prevent it from falling apart. The fish will not keep for a long time, so it should be eaten as soon as possible after cooking. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Traditional cooking classes are held as an opportunity to learn about local food culture, traditions, and local production for local consumption at citizens' lectures hosted by civic groups in Utsunomiya City, and "Aiso no Kanroni(candied japanise dace)" is introduced as part of the menu. ## Ingredients - Aiso(=japanise dace) (lightly roasted over fire): 1kg - [Simmered soup] Grain sugar (or sangen sugar): 300-350g - [Simmered soup] Soy sauce: 200g - [Simmered soup] Sake: 200cc - [Simmered soup] Dried plum: 5 to 7 grains - [Simmered soup] Hot water: as needed ## Recipe 1. 1. In a pot large enough to hold "Aiso(=japanise dace)" comfortably, add seasonings and bring to a boil once. 2. 2. While removing the scum, check the sweetness and spiciness. It should be slightly sweet. 3. 3. Add "Aiso(=japanise dace)" carefully. 4. 4. over with a drop-lid and simmer over low heat. Add hot water if necessary. 5. 5. Simmer over low heat for about 3 hours, until the fish is tender to the bone. Instead of simmering all at once, simmer for 2 hours at night, then turn off the heat and simmer for 1 hour the next morning to allow the flavor to soak in. 6. 6. Simmer carefully so as not to burn, and finish the cooking liquid so that there is still some liquid left. ## Provider Information provider : "Furusato no Wagokoku: Traditional Japanese Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)
# Inari-zushi ｜ Our Regional Cuisines Cuisine Name: Inari-zushi Region: Our Regional Cuisines ## Main Lore Areas All of Tochigi Prefecture ## Main Ingredients Used Rice,Fried thin tofu,Kanpyo (=dried gourd) ## History, Origin, and Related Events This dish was called "Inari-zushi" because fried thin tofu is said to be the favorite food of the fox, which is believed to be the messenger of the god Inari, and because sushi made with fried thin tofu is an essential part of the offerings made at Inari shrines. In Tochigi Prefecture, fried thin tofu stuffed with "sushi rice(=vinegared rice)" is wrapped with seasoned "kanpyo (=dried gourd)" in the center to make it look like a bale. "kanpyo (=dried gourd)", a specialty of Tochigi Prefecture, which accounts for more than 99% of the nation's production, is made by peeling the pulp of yugao into a string-like shape and drying it. It blends well with any seasoning and is used in many menus as a supplementary ingredient. ## Opportunities and Times of Eating Habits In the past, "nori-maki sushi" and "Inari-zushi" were always brought in stacked boxes for hanami (cherry blossom viewing), athletic meets, and excursions. "Sushi rice(=vinegared rice)" is less prone to damage than regular rice, making it suitable for meals during excursions and events. ## How to Eat Pour boiling water over the fried bean curd to remove the oil, and return the kanpyo (dried gourd) and blanch it in boiling water. The "Sushi rice(=vinegared rice)" is then filled with the fried thin tofu, and the center of the "Sushi rice(=vinegared rice)" is tied with seasoned "kanpyo (=dried gourd)" to make it easier to eat. It is also easy to eat with one's hands. Even without other side dishes, "Inari-zushi" can be eaten deliciously on its own. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)As one of the representative dishes of Tochigi Prefecture, it is served at the local cuisine corner of roadside stations and direct sales of agricultural products. It is also incorporated into school lunches from the perspective of passing on distinctive local cuisine. It is also sold at convenience stores and is readily available for purchase. In addition, a citizens' group in Utsunomiya City holds "Children's Local Cooking Class" for children to learn about their hometowns, preserving and passing on traditional local dishes such as “Inar-izushi". ## Ingredients - Rice: 2 cups (300g) - [seasoning A] Vinegar: 40cc - [seasoning A] Sugar: 10g - [seasoning A] Salt: 1／3 tsp. - Kampyo (=dried gourd): 10g - Fried thin tofu: 5 pieces - [seasoning B] Dashi (=Japanese soup stock): 500cc - [seasoning B] Soy sauce: 100cc - [seasoning B] Sake: 100cc - [seasoning B] Mirin(=sweet rice wine): 20cc - [seasoning B] Sugar: 60g ## Recipe 1. 1. Cook rice with the same amount of water, make a vinegar mixture with [seasoning A], sprinkle over rice, and mix by cutting. 2. 2. Cut fried thin tofu in half horizontally, open the mouth to form a pouch, and pour boiling water over it to remove the oil. 3. 3. Return kampyo (=dried gourd) and blanch in boiling water. 4. 4. Mix [seasoning B] to make seasoning and cook the fried tofu and kanpyo so that they are well seasoned. 5. 5. Grip the sushi rice(=vinegared rice) from 1 into a bale shape, about 50g each. Open the mouth of the fried thin tofu, fill with rice, and tie the center with kampyo (=dried gourd). ## Provider Information provider : "Furusato no Wagokoku: Traditional Japanese Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)
# Kanpyo Nori Makizushi (‘Kanpyo’ Dried Gourd Strips Sushi Roll) ｜ Our Regional Cuisines Cuisine Name: Kanpyo Nori Makizushi (‘Kanpyo’ Dried Gourd Strips Sushi Roll) Region: Our Regional Cuisines ## Main Lore Areas All of Tochigi Prefecture ## Main Ingredients Used Rice, ‘Kanpyo’ (Dried Gourd Strips), Nori ## History, Origin, and Related Events Kanpyo is a crucial ingredient for sushi rolls; it is simmered with sugar and soy sauce then rolled with rice alone or with omelette egg and cucumber. Kanpyo is a local specialty in Tochigi prefecture, which boasts more than 90% of its market. (researched by Ministry of Agriculture, Forestry and Fishery in 2018) Kanpyo is made from ‘yugao’(moonflower) fruit cut into strip and dried. It is said that Dadateru Torii, Japanese Daimyo, got moonflower seeds when he moved from Koshu (currently Shiga Prefecture) to Mibu in current Tochigi Prefecture in 1712, then ordered local farmers to grow moonflowers to produce Kanpyo. The area of production has been expended to south-east Tochigi Prefecture like Kaminokawa machi, Koyama City, Simono City, Utsunomiya City, Moka City and Kanuma City since then. It goes well with various flavours, and is popular as an ingredient of sushi roll. ## Opportunities and Times of Eating Habits People used to make the sushi roll and bring some for flower-viewing picnic or school events like sports day and school day trip, with lacquer ware box. ## How to Eat Rince and soak the rice for an hour, then drain water. After cooking rice, add ingredients for Awase-zu (sweet and sour dressing). Place ingredients in the center of nori, then roll it with ‘Makisu’ bamboo mat like wrapping the ingredients. Hold the end of roll with vinegar. Cut into bite-size to serve. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is served as a traditional daily food at home and restaurants, and at school as school lunch to educate about local products. ## Ingredients - Rice: 3 cups (450g) - [Awase-zu(sweet and sour dressing)] Sugar: 1／2 tbsp. - [Awase-zu(sweet and sour dressing)] Vinegar: 60cc - [Awase-zu(sweet and sour dressing)] Salt: 1 and 1／2 tsp. - [Omelette] Egg: 2 - [Omelette] Sugar: 15g - [Omelette] Salt: 1／2 tsp. - [Omelette] Vegetable oil: A little - Cucumber: 1 - Salt: A little - ‘Oboro’ minced fish: 20g - [Simmered Kanpyo] Kanpyo: 30g - [Simmered Kanpyo] Dashi (=Japanese soup stock): 250g - [Simmered Kanpyo] Soy sauce: 50cc - [Simmered Kanpyo] Sake: 50cc - [Simmered Kanpyo] Mirin(=sweet rice wine): 10cc - Nori: 3 for thick roll, 2 for thin roll ## Recipe 1. 1. Cook rice firmer. Sprinkle Awase-zu on the rice and cut it with a rice paddle. 2. 2. Soak Kanpyo and boil it with hot water. Simmer with ‘Simmered Kanpyo’ ingredients slowly. 3. 3. Beat eggs and mix with sugar and salt, then stir well. Make omelette. 4. 4. [For 3 thick roll](1) Place nori on a ‘makisu’ bamboo mat vertically. Then put 230g of rice onto the nori and spread it. Keep the gap the end of nori.(2) Place Kanpyo, omelette, cucumber and ‘Oboro’ nicely in the middle of the rice mat.(3) Roll the ingredients with the mat like wrapping them with nori. Put vinegar on the edge of nori to hold roll.(4) Cut into 6~8 pieces to serve. 5. 5. [For 4 thin roll](1)Cut nori into half, then place it on a ‘makisu’ bamboo mat. Put 100g of rice onto the nori and spread it. Press the center of rice gently.(2) Place Kanpyo in the middle of the rice mat. Roll the ingredient with the mat like wrapping it with nori. Put vinegar on the edge of nori to hold roll.(3) Cut into 4 pieces to serve. ## Provider Information provider : “Local Japanese Cuisine Traditional dish in Utsunomiya” (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)
# Batto Jiru/Dango Jiru/Suiton (Soup with Dumpling) ｜ Our Regional Cuisines Cuisine Name: Batto Jiru/Dango Jiru/Suiton (Soup with Dumpling) Region: Our Regional Cuisines ## Main Lore Areas All of Tochigi Prefecture ## Main Ingredients Used Potato, Carrot, Shiitake mushroom, Gobou burdock, Pork, Wheat flour ## History, Origin, and Related Events We generally call a miso soup with vegetables and dumplings made from wheat flour/rice flour ‘Suiton’, but there are various names with same soup depending on the area. It’s called ‘Batto Jiru’ in old Nishi-Nasuno area of Nasu-Shiobara City, ‘Hatto Jiru’ in old Bato area in Nakagawa Cho, ‘Dango Jiru’ in old Kamikawachi in Utsunomiya City, and ‘Tocchanagi’, which means ‘catch the dumpling and fall it down’ in Kuzuu area in Sano City.It used to be a traditional home food to replace rice in the area with less paddy fields. It is still served at home because they can use any seasonal vegetables and it’s easy to cook. ## Opportunities and Times of Eating Habits It is served at home in daily life, and people cook it when they are busy or don’t have rice. They often make this soup especially in winter to keep their bodies warm, and sometimes rice flour is used instead of wheat flour. We can choose any vegetables depending on the season. ## How to Eat Break egg and beat it with water and salt, then add wheat flour. Knead until it gets as soft as earlobe to make dumpling dough. Cut potato and gobou burdock and soak. Cut carrot, shiitake mushroom and pork. Put vegetables into miso soup. Scoop dough with spoon to make dumpling and put into a soup. Make brough from kombu kelp and bonito flakes. Green onion goes the soup well. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)People still cook the soup at home. Also, Nasumachi Chamber of Commerce created leaflets to introduce restaurants and inns serving ‘Suiton’ to promote local food. ## Ingredients - Potato: 120g - Carrot: 70g - Onion: 1 (100g) - Gobou burdock: 50g - Shiitake mushroom: 2-3 - Green onion: 50g - Miso: 50g - Dashi (=Japanese soup stock): 6~7 cups - [dumpling] Wheat flour: 200g - [dumpling] Egg: 1 - [dumpling] Water: 150ml - [dumpling] Salt: 1／2 tsp. ## Recipe 1. 1. Chop potato. Cut carrot into quarter-rounds. Slice onion vertically. Shave gobou burdock and soak to eliminate bitterness, then drain into the strainer. Remove stem of shiitake mushroom and slice it. Slice green onion diagonally. 2. 2. Boil broth in the deep big pot. Add vegetables except green onion and cook them until they get tender. 3. 3. make dumplings. Break an egg into a bowl, beat it with water and salt. Sift wheat flour over another bowl. Add beaten egg into flour, then mix them until it gets as soft as earlobe. 4. 4. Dissolve miso in the 1, remove lye from the soup. Scoop 3 to make bite-sized dumpling, then drop it into the soup. Add green onion once dumplings start floating, then serve. ## Provider Information provider : Ms. Kumiko Takahashi, Ms. Hisae Handa ![Image](Not found)
# Gomoku-meshi (Five Ingredients Rice) ｜ Our Regional Cuisines Cuisine Name: Gomoku-meshi (Five Ingredients Rice) Region: Our Regional Cuisines ## Main Lore Areas All around the prefecture ## Main Ingredients Used Rice, Kanpyo, Dried shiitake, Carrots, Burdock root, Abura-age, Snow peas, Egg ## History, Origin, and Related Events “Gomoku-meshi” is made for special days such as festivals and farmers’ holidays. With its lineup of colorful ingredients including "kanpyo", dried shiitake, carrots, burdock root, snow peas, abura-age and thin omelet strips, it is a traditional food that is perfect for formal occasions.The main ingredient, "kanpyo", has in Japan over 99% of its production in Tochigi Prefecture, which is the number one producer in Japan (according to the 2018 Ministry of Agriculture, Forestry and Fisheries survey); and thus is a specialty product that represents Tochigi Prefecture, particularly the southern region where its cultivation flourishes. Nutrition-wise, "kanpyo" contains much calcium and potassium, and is also abundant in dietary fiber. It is a dried food product in which strips of the bottle gourd fruit are thinly peeled and then dried in direct sunlight. ## Opportunities and Times of Eating Habits "Gomoku-meshi", which uses abundant ingredients including "kanpyo", is a dish which takes time to prepare and so is made on special days such as festivals and farmers’ holidays. "Kanpyo" no tamago-toji" soup, in which "kanpyo" is cooked into egg, is also sometimes made together with the beautifully colorful "gomoku-meshi". ## How to Eat 30 minutes before cooking the rice, wash and drain it in a colander. Add the water and cook the rice al dente. Wash the "kanpyo" and rub salt into it well, soak it in water for 5-10min, wash well and cut into 2cm pieces. Chop up the dried shiitake restored in water, abura-age with excess oil removed, root vegetables such as burdock root and carrots, etc. in fine pieces, heat oil in a pot, and stir-fry along with the dried gourd strips, season with the seasoning and let simmer. Add the stewed ingredients on top of the rice and mix the entirety. Julienne the omelet, boiled snow peas, nori and red pickled ginger and sprinkle on top to plate colorfully. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Dishes, including "gomoku-meshi", that use Tochigi’s local specialty of dried gourd strips are used in school lunch menus in an effort to deepen the understanding of local products; these activites encourage the offering of traditional cuisine and pass on food culture, and are connected to regional development. ## Ingredients - Rice: 300g (2 go cups) - Kanpyo: 25g (About 150g after being restored) - Dried shiitake: 3 medium-sized mushrooms - Carrots: 50g - Burdock root: 25g - Abura-age: 1 - Snow peas: 1 - Thin omelet cut into strips: 1 egg’s worth - Red pickled ginger: As needed - Nori: As needed - 【Seasoning】Dashi broth: 350cc - 【Seasoning】Sugar: 3.5 tbsp - 【Seasoning】Soy sauce: 50cc - 【Seasoning】Sake: 1.5 tbsp - 【Seasoning】Vegetable oil: 2 tbsp ## Recipe 1. 1. Before cooking the rice, wash it and drain in colander. Add water to rice and cook al dente. 2. 2. Wash the kanpyo with water and rub salt into it thoroughly. After soaking it in water for 5-10min, switch out the water and wash it again, the. Cut it into 2cm pieces. 3. 3. Cut the dried shiitake restored in water and the abura-age with excess oil removed into thin strips. Cut the carrots and burdock roots into thin shavings. Soak the burdock root in water to remove the astringency. 4. 4. Heat oil in a pot, stir-fry the ingredients in 2 and 3, season with the [seasoning] and let simmer. 5. 5. Add the ingredients in 4 to 1, steam for five minutes, mix everything well and arrange on a serving dish. Decorate with the omelet, boiled snow peas, nori, and red pickled ginger cut into thin strips. ## Provider Information provider : “Furusato no WashokuUtsunomiya no Dento Ryori” (KASHIWAMURA Yuji/HANDA Kikue) ![Image](Not found)
# Yuzumaki (Yuzu Rolls) ｜ Our Regional Cuisines Cuisine Name: Yuzumaki (Yuzu Rolls) Region: Our Regional Cuisines ## Main Lore Areas Northern part of Utsunomiya ## Main Ingredients Used Yuzu fruit, Daikon radish ## History, Origin, and Related Events A "yuzu roll" is a regional dish in which you wrap the skin of a "yuzu" fruit with daikon radish and pickle the roll in sweet vinegar for about 2 ~ 3 days. It is an indispensable item for autumn festivals and the New Year.Cold "yuzu" fruits are cultivated mainly in the northern part of Utsunomiya. They have a stronger aroma and are meatier than "yuzu" fruits cultivated in warm regions. "Yuzu" fruits evoke images of people enjoying their fragrance such as when using them as udon noodle condiments or putting them into the bath. However, the fruits cultivated around Utsunomiya are meaty. Thus, they are suitable as foodstuffs.A "yuzu roll" that uses this cold "yuzu" fruit is an indispensable item for traditional food eaten during the New Year's holidays in the northern part of Utsunomiya. After your soup with rice cakes and vegetables, a "yuzu roll" pickled in sweet vinegar will refresh your mouth. You can use raw daikon radish, but the chewiness and preservability of the radish will improve if you dry it for about a half day to a day. ## Opportunities and Times of Eating Habits "Yuzu rolls" use "yuzu" fruits, whose time of harvest runs from October to December, and daikon radish, a classic example of winter vegetables. People are used to seeing the rolls as a standard item of New Year's dishes. In addition, the rolls are indispensable for autumn festivals. ## How to Eat Wrap the "yuzu" fruit with a thin slice of daikon radish. Stick a toothpick through the rolled daikon radish. Pour sweet vinegar on the roll. Set it aside for 2 ~ 3 days. And it is finished. Food preparation methods differ depending on the region. Some places use dried daikon radish. Other places use raw daikon radish. If you dry the daikon radish, its chewiness and preservability will increase if you cut it thinly into round slices and dry it for a half day to one day before you wrap it around the "yuzu" fruit. Also, when you pickle the "yuzu" roll, you will have an atmosphere even more like a New Year's if you were to carve the daikon radish or turnip into the shape of a chrysanthemum and pickle it thoroughly in the marinade you use. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Yuzu rolls" can liven up the dining table as an item of home cooking in the winter, centering around the New Year. However, they are sold to the whole country through retail stores in the prefecture that sell pickled vegetables and even through the Internet. ## Ingredients - Yuzu fruit: One fruit - Vinegar: 5 tbsp. - Sugar: 5 tbsp. - Daikon radish: 500g - Red chili pepper.: 1 pepper - Salt: 1 tbsp. - Toothpicks: About 20 of them ## Recipe 1. 1. Cut the daikon radish into thin round slices. Sprinkle salt on them. Make them tender. 2. 2. Peel off the skin of the yuzu fruit. Cut the skin into somewhat thick strips. 3. 3. Wrap 4 ~ 5 strips of the sliced yuzu fruit with a slice of the tender daikon radish. Stick a toothpick through 3 rolls each. 4. 4. Remove the seeds from the chili pepper. Cut it into thin round slices. 5. 5. Mix the vinegar, sugar, and chili pepper. (So that the sugar melts.) 6. 6. Line up #3 in a container with a lid. Pour #5 over them. Set them aside for 2 ~ 3 days. ## Provider Information provider : "Home Town Japanese Foods: Traditional Dishes of Utsunomiya" (Yuji Kashiwamura / Hisae Handa) ![Image](Not found)
# Kanpyo no Gomasu-ae (Dried Gourd Strips Dressed with Sesame Vinegar) ｜ Our Regional Cuisines Cuisine Name: Kanpyo no Gomasu-ae (Dried Gourd Strips Dressed with Sesame Vinegar) Region: Our Regional Cuisines ## Main Lore Areas Area around Mibu, Shimotsuke ## Main Ingredients Used Dried gourd strips, Sesame ## History, Origin, and Related Events Amidst the many dried gourd strips dishes, “Kanpyo no gomasu-ae” is one of the dishes beloved by residents of the prefecture along with “Kanpyo no tamago-toshi.” Tochigi Prefecture’s dried gourd strip production accounts for over 99% of the country’s; its cultivation especially flourishes in the southern part of the prefecture. For the cultivation of bottle gourd which becomes dried gourd strips, light soil with good drainage is desirable; this area where the "Kanto Loam Formation" is widely distributed is suitable for its cultivation. Also, the evening showers that are the mark of summer cool the ground surface and stimulate the growth of the bottle gourd’s roots, and their water content is the primary factor that leads to the development of the bottle gourd’s fruit. Thus blessed in topographical and meteorological conditions, dried gourd strip production became established here. The history of bottle gourd cultivation goes back over 300 years; it is said that the cultivation was brought about by "Torii Tadateru", the first "daimyo of the Shimotsuke Mibu Domain". It is said that in 1712, bottle gourd seeds were sent from "Minaku Kizue", Omi Province and successfully cultivated, and dried gourd strips began to be produced there. ## Opportunities and Times of Eating Habits A light, simple dish that dressed dried gourd strips and vegetables with sesame vinegar. One can use vegetables that are in season, and the dish is made easily at home throughout the year. Dried gourd strips are also good for regulating the condition of the body and preventing summer heat fatigue. Besides carbohydrates, it has dietary fiber and many mineral components such as potassium and calcium, etc.; it is said to have about five times the dietary fiber of burdock root, and seven times that of broccoli and daikon radish. ## How to Eat The way to restore dried gourd strips in order to preserve their texture differs with the dish. In general, it’s frequently parboiled before use, however, for pickles and "gomazu-ae", it’s quickly washed and sprinkled with 1 teaspoon of salt which is rubbed in with both hands; it’s softened until it becomes springy, and after washing the salt off with water, it’s soaked in hot water for about 20 minutes and then has the water content squeezed out. Cut the restored dried gourd strips into 3-4cm strips, mix with carrots, abura-age, cucumbers, etc. Dress with sesame vinegar to match the ingredients. It is good to dress the dish just before eating it.Dried gourd strips are precious as an ingredient that can be tied. Also, since its light taste enhances other ingredients, it can be made into a fine powder and put into bread and sweets, as well as in many other uses and variations. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)By including dried gourd strips in the menu of school lunches within Tochigi Prefecture dried gourd strips, its availability as a regional traditional cuisine is being furthered.Also, at Tochigi dried gourd strip festival held at "Michinoeki Shimotsuke", through the supplying of dried gourd strip dishes and events, they are attempting to encourage its production and increased consumption. ## Ingredients - Kanpyo (Dried gourd strips): 15g (90g after being restored) - Abura-age: 30g - Carrots: 15g - Cucumber: 1 small - 【Seasoning】Ground sesame: 2 tsp. - 【Seasoning】Vinegar: 2 tsp. - 【Seasoning】Sugar: 2 tbsp. - 【Seasoning】Sesame oil: 2 tsp. - 【Seasoning】Salt: 1／2 tsp. - 【Seasoning】Soy sauce: 2 tsp. ## Recipe 1. 1. After rubbing the dried gourd strips with salt (additional amount), rinse it in cold water, soak it in hot water for about 20 minutes, squeeze out the water and cut into 3-4cm strips. 2. 2. After pouring hot water on the abura-age and removing the excess oil from it, cut it into thin strips. 3. 3. Wash and peel the carrots, and julienne into 3-4cm long strips. 4. 4. Julienne the cucumbers into 3-4cm pieces. 5. 5. Sprinkle 3, 4 with a little salt (additional amount) and lightly rub the salt in. 6. 6. Mix in the [seasoning], dressing the dried gourd strips, abura-age, carrots, and cucumbers with it. ## Provider Information provider : “Furusato no Washoku Utsunomiya no Dento Ryori” (KASHIWAMURA Yuji/HANDA Hisae) ![Image](Not found)
# Chitake Udon (Soba) (Chitake Mushrooms with Buckwheat Noodles) ｜ Our Regional Cuisines Cuisine Name: Chitake Udon (Soba) (Chitake Mushrooms with Buckwheat Noodles) Region: Our Regional Cuisines ## Main Lore Areas Central and eastern parts of the prefecture ## Main Ingredients Used Chitake mushrooms, eggplant, udon (buckwheat noodles) ## History, Origin, and Related Events 'Chitake udon' is an udon dish unique to the plains of Tochigi Prefecture, where flatland forests abound, and it consists of udon noodles in a broth made from stir-fried chitake mushrooms and eggplant.Tochigi Prefecture, with its extensive fields and double-cropped rice paddies, is one of the largest wheat-growing areas in Japan, and udon noodles were made from freshly ground wheat flour during the Bon Festival when the barley and wheat harvests were still in progress. 'Chitake' refers to 'chichitake (tany milkcap mushroom),' which produces a white juice when split open. Its strong aroma makes it ideal as a broth for udon and soba noodles, and it also goes perfectly with eggplant. Chitake is one of the few edible mushrooms that grow around August, ahead of the fall mushrooms, and was eaten during the Bon Festival in Tochigi Prefecture. In the past, chitake used to be abundant in satoyama areas rich in nature, but now the amount that is harvested and distributed is in decline due to factors such as changes in the natural environment. ## Opportunities and Times of Eating Habits In Tochigi Prefecture, udon was a typical dish during the Bon Festival, as exemplified in the saying, 'Botamochi for the Bon Festival, udon for lunch, and rice with pumpkin soup for dinner.' Chitake mushrooms and eggplant harvested in summer were often used as the broth for this udon. ## How to Eat Cut the Chitake mushrooms whilst removing the parts with soil stuck to them. For smaller ones, soak them in salted water as they are for about 10 minutes. Soak the eggplant in water for 5 minutes after cutting. Put the drained chitake and eggplant in a pan with hot oil and then saute well, add broth, season, and simmer gently. Put udon noodles in a bowl, pour the chitake mushroom soup over the udon and top with condiments.Please check the following points before using wild mushrooms.Please confirm that the forest is safe for collecting mushrooms.Please check the results of radioactive material monitoring tests, etc., to confirm that the mushrooms are safe to use. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The amount of chitake mushrooms harvested in Tochigi Prefecture has been decreasing, and in recent years, those harvested in the Tohoku region have been distributed. Harvesting chitake mushrooms requires the regeneration and management of satoyama, which is an issue of conservation and succession. ## Ingredients - chitake mushrooms: 100g - medium-sized eggplants: 2 - oil: 2 tablespoons - salt: A pinch - soy sauce: About 50cc - soup stock: 3 cups - Condiments (green onion): as required - boiled udon noodles: 800g ## Recipe 1. 1. Cut the chitake mushrooms into bite-size pieces, removing any parts that have soil stuck on them. Soak small ones as they are in salted water for about 10 minutes. 2. 2. Cut the eggplants in half lengthwise with the skin still on, then cut them again into semicircles, soak in water for about 5 minutes, and drain. 3. 3. Heat oil in a pan and saute the mushrooms and eggplant until fragrant. 4. 4. Add broth and bring to a boil. Season with soy sauce, add water and bring to a simmer. 5. 5. Put udon noodles in a bowl and pour the chitake soup over them. Garnish with chopped green onion as a condiment. ## Provider Information provider : Recipe provided by: 'Japanese Cuisine of the Furusato: Traditional Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)' ![Image](Not found)
# Moro no Nitsuke( Salmon Shark Stew) ｜ Our Regional Cuisines Cuisine Name: Moro no Nitsuke( Salmon Shark Stew) Region: Our Regional Cuisines ## Main Lore Areas Throughout Tochigi Prefecture ## Main Ingredients Used Moro (Salmon Shark) ## History, Origin, and Related Events The salmon shark or moro, as it is called in Tochigi, is caught off the coast of northern Ibaraki, Fukushima, and Miyagi. Made by simmering salmon shark in soy sauce and sugar to make it tender, Moro no Nitsuke is a home-cooked dish well-known in Tochigi.Shark dishes were commonly consumed in inland areas far from the sea and were a valuable source of protein for the folks there. This is because shark meat was neither popular nor widely consumed by people near fishing ports where sharks were caught. Sharks store uric acid in their bodies, which disperses and turns into ammonia when they die, making them less prone to spoilage. This made sharks perfect for transporting to inland areas where fresh seafood was scarce, and they were highly valued in inland areas as the only type of fresh fish they could get from the sea.In addition to moro, sagambo (Pacific spiny dogfish) is also eaten in Tochigi, and both have become traditional local flavors that are often served in Tochigi households. ## Opportunities and Times of Eating Habits While the salmon shark is generally in season from April to July, it is caught all year round and is available in Tochigi throughout the year. ## How to Eat Sliced shark fillets are used to make Moro no Nitsuke and they can be easily purchased at supermarkets and elsewhere. The high protein and low-fat content of the shark makes it not only suitable for simmering but also delicious when fried or made into cutlets. Recently, many school lunches in Tochigi feature various creative renditions of the dish, like Moro no Matsukaze-yaki (grilled shark minced meat on a skewer) and sautéed shark with apple sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Sliced shark fillets are regularly sold in supermarkets and other stores under the names moro or mokazame in Tochigi. They are also available in various restaurants throughout the prefecture. In school lunches, they are a popular traditional food among children. ## Ingredients - moro (salmon shark): 4 slices - ginger: 1 - soy sauce: 2 tablespoons - sugar: 1 tablespoon - mirin (sweet cooking rice wine): 1 tablespoon - sake: 100cc - water: 100cc ## Recipe 1. 1. Cut the ginger in half, thinly slice one half, and cut the other half into strips. 2. 2. Combine the liquid seasoning mix and bring it to a boil in a pot. 3. 3. Add the thinly sliced ginger and Moro fish fillets to the pot in step 2, and simmer over medium heat for about 10 minutes. 4. 4. Serve in a dish and garnish with the ginger strips. ## Provider Information provider : Recipe provided by: Regional Japanese Cuisine: Traditional Utsunomiya Food (by Yuuji Kashimura and Hisae Handa) ![Image](Not found)
# Kate-soba ｜ Our Regional Cuisines Cuisine Name: Kate-soba Region: Our Regional Cuisines ## Main Lore Areas Central to Southern Tochigi Prefecture, Kanuma City ## Main Ingredients Used Buckwheat flour, wheat flour (all-purpose), garlic chives, daikon radish ## History, Origin, and Related Events The "Kate" in the name refers to ingredients used to increase volume. This regional cuisine was created with the purpose of increasing the volume by adding daikon and nira (garlic chives). The practice of using daikon in the winter and soft nira in the early spring to improve the flavor while increasing the volume is said to have been started by common people when food was scarce. About 40 years ago, when nira cultivation began to flourish in Kanuma City, "Nira Soba" (garlic chive buckwheat noodles) became commercialized at a soba shop and since then has been offered at many shops throughout the city. "Nira Soba" was established around Kanuma City, and "Daikon Soba" was established around Sano City. According to the results of a survey by the Ministry of Agriculture, Forestry and Fisheries, Tochigi prefecture is the third largest producer of soba in Japan, and it is an essential cuisine for both daily life and special events. Kanuma City and the surrounding area used to produce hemp as well. "Asa-Ato Soba" (after-hemp soba) made from the buckwheat planted to restore nutrients to the soil after the hemp harvest. The hemp production is smaller today, but buckwheat continues to be cultivated, and a large amount of nira are produced, resulting in "Kanuma Nira Soba." ## Opportunities and Times of Eating Habits Tochigi Prefecture is a production area for nira, and it is a common practice among locals to add nira to soba to make "Nira Soba" from late autumn to early spring, and to add daikon to make "Daikon Soba" in the winter. In some regions, Daikon Soba is eaten as the traditional New Year's Toshikoshi Soba. ## How to Eat Adding nira and daikon not only increases the volume, but the flavor of the soba is enhanced as well. For Daikon Soba, the daikon is cut into 10 cm lengths, peeled, then sliced into straight strips using a mandolin slicer. The sliced daikon is boiled in water first, then soba noodles are added and boiled together. Then they are removed from the water, cooled, and placed on a flat bamboo basket. For Nira Soba, the nira and soba noodles are boiled together, chilled, then drained on a flat bamboo basket, or they can be boiled separately and then eaten with the nira as a topping for the soba noodles. If boiled separately, it is easier to adjust the firmness of the nira to your liking. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The "Kanuma Soba Promotion Association" was established in Kanuma City in 2007. They carry out PR activities related to soba and Nira Soba through their website, social media, and events. ## Ingredients - [Daikon Soba] Soba noodles: 350g - [Daikon Soba] Daikon radish: 200 to 300g - [Nira Soba] Soba noodles: 350g - [Nira Soba] Garlic chives: 120g - [Kaeshi sauce] Soy Sauce: 900ml - [Kaeshi sauce] Sugar: 140g - [Kaeshi sauce] Water: 45ml - The finished Kaeshi sauce is 1 liter.: - [Soba dipping sauce] Dashi broth: 300ml - [Soba dipping sauce] Kaeshi sauce: 90ml - [Soba dipping sauce] Mirin (adjust to taste): 50 to 90ml ## Recipe 1. 1. [Daikon Soba]1. Cut the daikon into 10 cm long pieces, peel, then shred or thinly slice using a mandolin slicer.2. Boil plenty of water, add the daikon first and boil for about 2 to 3 minutes, then add the soba noodles and boil together with the daikon for about 2 to 3 minutes more. Drain the water, chill, then place on a flat bamboo basket. 2. 2. [Nira Soba]1. Boil soba noodles and nira that are cut into bite-sized pieces in plenty of hot water for about 2 to 3 minutes. Drain the water, chill, then place on a flat bamboo basket. 3. 3. [Kaeshi sauce]1. Put the sugar and water into a pan and bring to a boil. 2. Add the soy sauce, then pour into a bottle or jar and leave it in a cool, dark place for about 1 week. 4. 4. [Soba dipping sauce]1. Bring dashi broth, Kaeshi sauce, and mirin to a boil, then remove from heat and let it cool. Adjust the dashi broth to your preference. ## Provider Information provider : Tochigi Farmers Conference ![Image](Not found)
# Wheat manju ｜ Our Regional Cuisines Cuisine Name: Wheat manju Region: Our Regional Cuisines ## Main Lore Areas The entire Tochigi Prefecture ## Main Ingredients Used Wheat flour and red beans ## History, Origin, and Related Events Wheat manju is a steamed bun made by wrapping red bean paste in a dough made of wheat flour. It is also simply known as “manju” and, because it is made by adding carbonic acid (sodium bicarbonate), “carbonated manju” as well. It is a hometown flavor that has been made at home in each household for a long time.Tochigi Prefecture employs a two-crop system with many wheat crops, and their people have loved dishes made with wheat for a long time. Wheat manju is also one of the indispensable dishes for annual events and ceremonial occasions. In particular, it was an indispensable dish for Obon observances, when fresh wheat flour was circulated after the wheat harvest.July 1st of the lunar calendar is called Kamafuta Tsuitachi and is said to be “the day when the lid of hell opens.” The steamed buns offered to the Kamafuta on this day are called Kamafuta manju. In order for the ancestors to return in time for Mukaebon on the 13th, it is said they depart from the spirit world on Kamafuta Tsuitachi, which is said to be when the lid of the kiln of hell opens. Offer the pot lid steamed buns. In order to keep the ancestors from going hungry, Kamafuta manju are offered. ## Opportunities and Times of Eating Habits Tochigi Prefecture is one of Japan's few wheat-producing areas, with plateaus and double-cropped fields. Harvesting of barley and wheat, which begins around June, continues until July, and freshly ground wheat flour is available before Obon, so dishes using wheat flour such as manju and udon noodles were made for Obon. ## How to Eat Add baking soda to wheat flour, sift it, and make dough that is softer than your earlobe while adding sugar water. Use it to wrap red bean paste and steam the manju. In recent years, pumpkin, spinach, and garland chrysanthemum are often added to the dough in a paste form to create manju with a wide variety of fun colors, aromas, and flavors. You can also use brown sugar instead of white sugar to make brown manju. Other than red bean paste, miso paste and sweet potato paste are also used. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Handmade wheat manju are often sold at farmers' markets in the prefecture. In addition, civic organizations in Utsunomiya City are preserving and handing down traditional dishes such as wheat manju through local cooking classes. ## Ingredients - wheat flour (cake flour): 250g - carbonic acid (baking soda): 10g - sugar: 125g - water: 125g - red bean paste: 300g - flour for sprinkling (cake flour): 300g ## Recipe 1. 1. Roll the red bean paste into balls of 30g each. 2. 2. Add baking soda to the wheat flour, sift it twice, and put it in a large bowl. 3. 3. Dissolve the sugar well in the specified amount of water. 4. 4. Add the sugar water from Step 3 to the flour from Step 2 and mix to make a dough that is slightly softer than your earlobe. 5. 5. Spread the dough from Step 4 on a chopping board sprinkled with flour, stretch it into a stick shape, and cut it into 10 pieces. 6. 6. Place the red bean paste on top of the dough that has been crushed into a circle and close the dough so that it wraps around the red bean paste. Make the point of closure face down. 7. 7. Line the steamer with baking paper, line up the buns from Step 6, and lightly spray water (since the dough will expand, separate the buns slightly when positioning them). 8. 8. Steam over medium to high heat for 10 to 12 minutes. Once steamed, drain and cool quickly. ## Provider Information provider : Recipe provided by: “Hometown Japanese cuisine: Utsunomiya’s traditional cuisine” (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)
# Bandai Mochi ｜ Our Regional Cuisines Cuisine Name: Bandai Mochi Region: Our Regional Cuisines ## Main Lore Areas Nikko city, Western Tochigi (Formerly known as Kuriyama) ## Main Ingredients Used Rice flour ## History, Origin, and Related Events A local cuisine passed down from long ago in the Kuriyama region located in Tochigi Prefecture’s Nikko city. Known for using Rice flour as opposed to glutinous rice, bandai mochi’s name is said to have been derived from how it was made in small mountain huts where the rice was placed on top of a board and pounded with things such as the butt of an axe. As opposed to mochi which uses glutinous rice, bandai mochi is less sticky, hardens at a slower pace and is known for its smooth texture.In the Kuriyama region, the mochi is eaten in various ways depending on the area. The mochi can be formed into a flat round shape and brushed with sweet miso or jūne (perilla seed miso) and grilled, or it can be enjoyed with red bean paste and mashed soybeans (zunda) as toppings. Some also put it into soup stock made using freshly fished char. ## Opportunities and Times of Eating Habits Whilst bandai mochi is made and eaten all year round now, it was originally used in mountain huts for festivals celebrating the mountain gods or brought home as gifts when returning from the mountains. In the Kawamata area located in Kuriyama, the dish continues to remain a staple on annual days of festivities such as the Tango no Sekku in May or at Obon festivals in the summer. ## How to Eat When using a mochi making machine, use a rice paddle to press down on the mochi until it starts to become sticky. Shape the mochi into a round shape and toast it over the sunken heathen (irori) then add toppings such as red bean paste, jūne or zunda to your liking. Apart from toasting or grilling the mochi, you can also put it into soup and enjoy it as rice cake soup. In Yunishigawa, bandai mochi is placed into a soup filled with ingredients such as fish and vegetables and enjoyed as 「bandai mochi soup」. You can also enjoy other variations such as bandai mochi cooked in mackerel soup or vegetable soup (kenchinjiru). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Bandai mochi is available at Yunishigawa hot spring’s guest lodges as well as the cafeteria and stalls in the souvenir hub. Yunishigawa is also known as the home of the Heiki fugitives and some lodges still provide meals prepared using the irori for which tourists visit in order to enjoy a taste of the recreated Heiki fugitives’ traditional cuisine. ## Ingredients - Rice flour: 500g - Edamame (with shell): 400g - salt: A pinch - Jūne (perilla seeds): 50g - Sugar: 40g - salt: A pinch ## Recipe 1. 1. Soak rice in water and cook slightly harder than usual. Steam well. 2. 2. Place step 1 into a mochi making machine and shape mochi into cylindrical shapes weighing 25-30g. 3. 3. 【Zunda】 Boil the edamame and unshell. Place edamame and some water used to boil the edamame into a blender and blend until crushed well. Season with salt. 4. 4. 【Jūne】 Place the perilla seeds into a frypan and roast on low heat to prevent burning. Place roasted seeds into mortar. Whilst grinding seeds add one spoonful of hot water, mix, and repeat once more. Add sugar and salt. Grind to mix. 5. 5. Spread step 3 or 4 onto step 2 and enjoy whilst still warm. ## Provider Information provider : Tochigi Farmers Conference ![Image](Not found)
# Saganbo no nitsuke ｜ Our Regional Cuisines Cuisine Name: Saganbo no nitsuke Region: Our Regional Cuisines ## Main Lore Areas All areas of Tochigi Prefecture ## Main Ingredients Used Saganbo (Spiny dogfish) ## History, Origin, and Related Events In Tochigi, a prefecture without a sea, people ate sharks, called saganbo (Spiny dogfish) and moro (mouse shark), as raw fish from the sea before refrigerators became widely available. This is because sharks store uric acid in their bodies, and when their lives run out, the uric acid decomposes into ammonia, which prevents decomposition and preservation.The saganbo distributed in Tochigi Prefecture were originally landed at a fishing port in Kitaibaraki, where they were sold at a higher price by removing the fins and skin and shipping the spindle-shaped meat inland to Tochigi Prefecture. The distinctive name "sagambo" comes from a dialect from Kitaibaraki to northeastern Tochigi Prefecture, where spindle-shaped icicles are called "sagabo" or "saganbo. According to the "Bussu-rui Shouko," a collection of dialects from all over Japan compiled during the Edo period, sharks are called "Sagabo" in the Utsunomiya area of Shimono-kuni, indicating that sharks have been eaten in Tochigi Prefecture for a long time. ## Opportunities and Times of Eating Habits Spiny dogfish are caught in relatively cold regions in the seas around Japan and can be caught all year round, but those caught between December and February are particularly juicy and juicy. Saganbo no niztsuke" used to be a staple winter dish. The stewed fish is also considered delicious after being left to simmer overnight. Today, saganbo is popular throughout Tochigi Prefecture, but in the Otawara area, it is also served on New Year's Day and other "fine days". ## How to Eat Simmer saganbo fillets in a mixture of soy sauce, sugar, mirin, and sake for about 10 minutes. Finally, top with shredded ginger. ## Efforts for Preservation and Succession In stores in the prefecture, fillets of "Spiny dogfish" are routinely sold under the name "Saganbo" or "Muki Shark," and are eaten at home as dishes such as boiled or fried. ## Ingredients - Saganbo (Spiny dogfish): 4 slices - ginger: 1 sprig - [Seasoning liquid] Soy sauce: 2 tbsp. - [Seasoning liquid] sugar: 1 tbsp. - [Seasoning liquid] mirin: 1 tbsp. - [Seasoning liquid] Sake: 100cc - [Seasoning liquid] Water: 100cc ## Recipe 1. 1. Cut half of the ginger into thin slices and the other half into thin strips. 2. 2. Combine seasoning liquid and bring to a boil in a pot. 3. 3. Add the thinly sliced ginger and saganbo fillets to the pot and simmer over medium heat for about 10 minutes. 4. 4. Serve in bowls and garnish with shredded ginger. ## Provider Information provider : Kumiko Takahashi ![Image](Not found)
# Imogushi ｜ Our Regional Cuisines Cuisine Name: Imogushi Region: Our Regional Cuisines ## Main Lore Areas Northwest Tochigi, Central Tochigi ## Main Ingredients Used taro ## History, Origin, and Related Events Imogushi" is a local dish of roasted sweet potatoes on skewers with a savory miso sauce, which has been prepared for ceremonial occasions and events. Sato-imo was introduced to Japan from tropical Asia during the Jomon period (before rice cultivation). In Tochigi Prefecture, sato-imo has been cultivated in a wide area except for the former Kuriyama Village, which is unsuitable for sato-imo cultivation due to its cold climate. In the past, the word "taro" used to refer to sato-imo, which was offered at festivals and annual events, as well as in everyday life. For example, there is a custom in Tsukizawa, Nasu-Shiobara City, to eat imogushi while enjoying osechi (New Year) dishes and sake around the hearth at New Year's. In Yamakubo, Nikko City, there is a custom to make and eat imogushi at the festival of Inari Shrine on the first horse day of the lunar calendar. ## Opportunities and Times of Eating Habits From after the taro harvest to the beginning of spring, people sometimes ate taro balls while warming themselves on the hearth, even on ordinary days. It was especially eaten at New Year's and festivals during this period. ## How to Eat Steamed or boiled taro is skewered and grilled, then dipped in miso sauce and grilled again. The miso sauce is carefully kneaded so that it does not burn until it thickens. Yuzu miso with grated yuzu or chopped sansho leaves is good from fall to winter, and sansho miso is also good in early spring. ## Efforts for Preservation and Succession Imogushi is not as often made as it used to be, but as one of Tochigi Prefecture's local dishes, its history and recipes are sometimes featured on the Internet and in books. ## Ingredients - taro: 400g - [Miso Sauce] Miso: 100g - [Miso Sauce] Sugar: 80g - [Miso Sauce] Mirin: 60cc - [Miso Sauce] Yuzu: As needed (depending on season) - [Miso Sauce] Japanese pepper: As needed (depending on season) ## Recipe 1. 1. Cut the taro into bite-size pieces. 2. 2. Line a steamer with cooking paper and steam the taro until a skewer comes through. 3. 3. Spread them out in a colander to cool, and skewer 3 or 4 potatoes. 4. 4. Grill on both sides in an oven or over charcoal. 5. 5. Make the miso sauce. In a saucepan, combine miso, sugar and mirin and heat until thickened, stirring constantly to prevent burning. Add grated yuzu peel and chopped sansho leaves to taste. 6. 6. Drizzle 4 with the miso sauce from 5 and grill again. ## Provider Information provider : "Hometown Japanese Cuisine: Traditional Dishes of Utsunomiya" (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)
# Kanpyo no tamagotoji ｜ Our Regional Cuisines Cuisine Name: Kanpyo no tamagotoji Region: Our Regional Cuisines ## Main Lore Areas All areas of Tochigi Prefecture ## Main Ingredients Used kanpyo, eggs ## History, Origin, and Related Events Simmered dried gourd with egg" is a local dish using kanpyo, a specialty of Tochigi Prefecture. Tochigi Prefecture is a production center of kanpyo, which accounts for more than 90% of the total production in Japan. The history of its cultivation is long, beginning in 1712 when it was introduced to the Mibu domain in Shimono-kuni (present-day Mibu-cho, Tochigi Prefecture). Yugao is suitable for the volcanic ash plateau and hot summer climate, and its cultivation area has expanded, and now it is mainly grown in Utsunomiya City, Kamisangawa Town, Shimono City, and Mibu Town. KANPYO is made by cutting the flesh of Yugao into long, thin strips and then drying them. The kanpyo was used to make soup, which was a waste of the kanpyo that could not be peeled well, and this was the beginning of " kanpyo with egg". Kanpyo, which can be seasoned with any seasoning, is also used in many other dishes as a supplementary food. ## Opportunities and Times of Eating Habits Kanpyo has been prepared throughout the year as a simple and nutritious dish using kanpyo, which busy farmers had failed to process. Nowadays, it is eaten at home using commercially available kanpyo (dried gourd), and is also popular as a school lunch menu item. ## How to Eat Mix chopped kanpyo with beaten egg, then add it to seasoned broth and seasonings and stir gently. The seasoning can be soy sauce or miso.When adding eggs, raise the temperature of the broth sufficiently.If you want to use kanpyo as a pickles or salad, soak it in plenty of boiling water to keep its crunchiness. ## Efforts for Preservation and Succession Kanpyo is eaten at home, and is also popular as a school lunch menu item. Kanpyo has been reevaluated in recent years because of its high dietary fiber content. A citizen's group in Utsunomiya City has been preserving and passing on traditional local dishes by holding local cooking classes for children. ## Ingredients - kanpyo: 12g - Eggs: 2 - mitsuba leaves: a pinch - salt: 1／3 tsp. - soy sauce: 1 tbsp. - soup stock: 3 cups ## Recipe 1. 1. Wash kanpyo in cold water, and blanch well with salt. Boil kanpyo until firm enough to be pinched and cut with fingers. 2. 2. Cut the boiled kanpyo into 2 cm pieces, add them to the beaten eggs and stir well. 3. 3. Bring dashi broth to a boil, season with salt and soy sauce, bring to a boil, add 2 ingredients, turn off the heat when the ingredients become soft and firm, place in bowls, and top with mitsuba leaves. ## Provider Information provider : "Japanese Cuisine of the Furusato: Traditional Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)
# Mimi udon ｜ Our Regional Cuisines Cuisine Name: Mimi udon Region: Our Regional Cuisines ## Main Lore Areas Sano City Kuzuu area, Utsunomiya City ## Main Ingredients Used wheat flour (medium-strength flour), taro, shiitake mushrooms, green onions, carrots ## History, Origin, and Related Events Mimi Udon" is a traditional dish in the Kuzuu area of Sano City and the Shiroyama area of Utsunomiya City. Udon noodles are generally thought of as long and thin strings, but Mimi Udon has a slightly different shape. It is called "Mimi Udon" because the shape made from kneaded flour resembles the shape of an ear. In Sano City, there is a custom of holding an ear-shaped udon in one's hand and putting it to one's ear to pray for good things in the coming year. In Utsunomiya City, the Utsunomiya Shrine's Utsunomiya Shrine's Ujiko (shrine parishioners) used to eat ear udon as a feast during the New Year's festival. ## Opportunities and Times of Eating Habits In the Katsurao district of Sano City, Mimi udon was made at the end of the year, soaked in cold water to preserve it, and served to New Year's guests. It can be said that the easy-to-prepare ear udon was a form of wisdom for daily life. In Utsunomiya City, they were made at the end of the year, dried and preserved, and eaten during the Hoshinomiya Shrine Festival. Nowadays, it is eaten not only during the New Year's holiday but also throughout the year. ## How to Eat Bring a pot of water to a boil, add dried bonito flakes, bring to a boil, and then turn off the heat to make broth. Chop taro, daikon radish, carrots, burdock root, etc., season with soy sauce, mirin, and other seasonings, and add udon noodles resembling the shape of ears to the broth. Since it is the same as ordinary udon, it may be simmered with meat or other ingredients of your choice. To make ear udon, combine lukewarm water and salt, knead the flour, stretch it flat, and cut it into matchbox-sized rectangles. While folding it in two, close the inner ends together and make and prepare one by one. ## Efforts for Preservation and Succession Tochigi Prefecture introduces "Mimi Udon" as one of the "Tastes of Tochigi," a collection of typical local dishes, on the prefectural website. In addition, citizens' groups in Utsunomiya City are preserving and passing on traditional regional dishes such as "Mimi Udon" by holding local cooking classes for children. ## Ingredients - Flour or medium flour: 500 g - Lukewarm water (30°C): 200～220cc - salt: 1 tsp. - flour: a little - [soup] water: 4 cups - [soup] taro: 300g - [soup] shiitake mushrooms: 5 medium-sized shiitake mushrooms (100g) - [soup] Carrot: 1／2 (100g) - [soup] green onion: 40g - [soup] burdock: 1／3 (50g) - [soup] dried bonito flakes for soup stock: 30～50g - [soup] soy sauce: 4 tbsp. - [soup] mirin: 4 tbsp. - Basically the same as udon noodle recipe, so add fish paste, chicken, etc. as desired.: ## Recipe 1. 1. Knead flour with lukewarm water and salt in a large bowl, then put into a plastic bag and let rise for about 1 hour. 2. 2. Put the mixture on a rice box and roll it out with a rolling pin. After rolling out the dough, cut it into matchbox-sized rectangles (6 x 4 cm). Fold it in two and close the inner ends together to make Mimi udon. 3. 3. When water comes to a boil, add bonito flakes and bring to a light simmer, then turn off the heat. Remove any scum, and after a while strain through a dish towel to make dashi stock. 4. 4. When the soup stock comes to a boil, add shredded satoimo, green onion, shiitake mushrooms, and burdock root cut into small pieces. 5. 5. When the ingredients become soft, season with soy sauce, mirin, salt (not included in the quantity), etc., and add Mimi udon noodles and simmer briefly. ## Provider Information provider : "Japanese Cuisine of the Furusato: Traditional Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)
# Shimotsukare ｜ Our Regional Cuisines Cuisine Name: Shimotsukare Region: Our Regional Cuisines ## Main Lore Areas All areas of Tochigi Prefecture ## Main Ingredients Used Daikon radish, soybeans, salted salmon head, sake lees, carrots, fried tofu ## History, Origin, and Related Events It is one of the representative local dishes of Tochigi Prefecture. It is a dish filled with the wisdom of our ancestors, using leftover salted salmon heads from the New Year and soybeans left over from roasted lucky beans on Setsubun. In the past, this dish was made as an offering to the Inari shrine on the first horse day of the second lunar month, and there was a taboo against making it outside of that time. The time of Hatsuuma was the peak season for vegetables, and it was difficult to procure foodstuffs. Mishitsuke, made from leftovers, was not originally suitable as an offering to the gods. Therefore, it is thought that the food was sublimated into an offering to the Inari shrine by making it an "oddity," an offering to the gods, instead of being made normally.The ingredients vary from region to region. In the central part of Tochigi Prefecture and the lower reaches of the Kinugawa River in Ibaraki Prefecture, the basic ingredients are radish, soybeans, salted salmon head, sake lees, carrots, and deep-fried tofu. In the eastern part of Saitama Prefecture, northern part of Chiba Prefecture, southern part of Fukushima Prefecture, and Tajima, only radish and soybeans are used, but there are also combinations of radish, soybeans, and salted salmon head, or radish, soybeans, salted salmon head, and sakekasu. Sakekasu is said to have come into use around the middle of the Edo period, when sake breweries began to appear and sakekasu became widely distributed. ## Opportunities and Times of Eating Habits It used to be made on the day before the first horse day of February and served on the first horse day of the month, but in recent years, it is made at home in winter. It is even said, "If you eat shichiken no shimotsukare, you will not get sick." It is a highly nutritious food with diastase contained in daikon, protein from soybeans, calcium from salted salmon heads, and sugar from sakekasu, and is popular as an accompaniment to daily rice dishes. ## How to Eat Wash the salted salmon head well and boil it once to remove the smell. After boiling the salmon head in a pressure cooker, put the ingredients in a heavy pot and simmer for one hour. When the flavors are well blended, add sake-kasu and season with seasonings.The amount of soy sauce and salt to be added may be adjusted according to the saltiness of the salmon.Boiled soybeans may be used instead of roasted soybeans. When eaten with warm sekihan (red rice), the moderate saltiness and coldness go well together, and the cold shimotsukare has little smell. ## Efforts for Preservation and Succession It is sold at restaurants, roadside stations, and supermarkets in Tochigi Prefecture. It is sold at restaurants, roadside stations, and supermarkets in Tochigi Prefecture. Many events are held as a representative local cuisine of the prefecture. In addition, a citizen's group in Utsunomiya City is preserving and passing on the traditional cuisine of the prefecture, including "shimotsukare" through local cooking classes for children. ## Ingredients - [Ingredients] Daikon radish: 1kg - [Ingredient] Carrot: 150g - [Ingredient] Scrambled soybeans: 40g - [Ingredient] fried tofu: 1 piece - [Ingredient] Salted salmon head: 1 small piece - Vinegar: 1 tbsp. - water: 1 cup - [Seasoning] Sake lees: 50g~75g - [Seasoning] soy sauce: Appropriate amount - [Seasoning] salt: Appropriate amount - [Seasoning] Sugar: As you like ## Recipe 1. 1. Wash the heads of salted salmon well, cut into 2 cm cubes, and boil once to remove the smell. 2. 2. Put 1 head, vinegar, and water in a pressure cooker and simmer (heat) over medium heat for about 20 minutes. Turn off the heat and allow to cool naturally to release the pressure. 3. 3. Grate the radish and carrot with a devil's grater. 4. 4. Wrap the roasted soybeans in a cloth, fir and remove the skin. 5. 5. Grill deep-fried tofu until lightly browned, cut in half lengthwise, and cut into thin strips. 6. 6. Tear sakekasu into small pieces and soak in boiling water to soften. 7. 7. Put all the ingredients 2, 3, 4, and 5 into a heavy pot and cook over high to medium heat at first, then simmer over low heat for about 1 hour. 8. 8. When the flavors are blended and the fish is tender, add sakekasu, soy sauce, salt, and sugar to taste. ## Provider Information provider : "Hometown Japanese Cuisine: Traditional Dishes of Utsunomiya" (Yuji Kashiwamura/Hisae Handa) ![Image](Not found)
# Zakuni ｜ Our Regional Cuisines Cuisine Name: Zakuni Region: Our Regional Cuisines ## Main Lore Areas Takasaki City ## Main Ingredients Used Konjac(=yam cake), Root vegetables, Surume (=Dried squid), etc. ## History, Origin, and Related Events In Gunma, there is a custom of eating "Kenchin Jiru" during such events as "Ebisu-ko in autumn", "New Year's Ebisu-ko (Spring Ebisu-ko)", and "Setsubun (the first day of spring)". A local dish similar to "Kenchin Jiru" and handed down in Takasaki City is "Zakuni".Like "Kenchin Jiru", it is generally eaten on celebratory occasions, but it is especially unique in that it is made on special occasions by chopping the ingredients into small pieces. In addition, while "Kenchin Jiru" is characterized by the fact that the ingredients are first sauteed in a large amount of oil, “Zakuni" does not use oil and uses "Surume (=Dried squid)", which is not added in "Kenchin Jiru", as a "Dashi (=Japanese soup stock)". It has a long history and is said to have been made for at least 60 years. ## Opportunities and Times of Eating Habits It is eaten as an “Osechi-ryori" dish at New Year's, and is also served at “Setsubun" and other festive occasions. It is also served at "Ebisu-ko", a festival held to pray for prosperous business, and is a staple dish at "Yashiki Festival". At "Yashiki Festival," an event to express gratitude to the gods, it is customary to offer it together with "sekihan (=red rice)" and fish with a head (such as dried sardines) to" Inari-sama", make a wish, and then eat it with the family. ## How to Eat In general, "Kenchin Jiru" is made by frying vegetables in oil and then simmering them in "dashi (=Japanese soup stock)" for seasoning, but in “Zakuni", no oil is used and surume is added to the "dashi (=Japanese soup stock)", among other features. In the past, this dish was served at weddings, with the hope that the couple would not become “Water and Oil(Japanese Saying)". At weddings, kombu (=kelp) and other ingredients are added to the usual “Zakuni". ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In addition to being commonly made at home, some restaurants offer dishes arranged with “Zakuni". In addition, the city of Takasaki has been offering a course on “Traditional Food that Children Enjoy" to pass on the knowledge of "zakuni" and how to make it. In addition, for several years starting about 20 years ago, "zakuni" was sold at a store adjacent to a local JA store. In the future, the city is considering passing on "zakuni" through cooking classes at local community centers and other venues. ## Ingredients - Carrot: 100g - Daikon radish: 600g - Gobou (=Burdock): 50g - Fresh shiitake mushroom: 5 pieces - Satoimo(=Japanese taro): 500g - Konjac(=yam cake): 200g - Bamboo rings: 2 pieces - Surume-ika(Japanese common squid): 1 piece - Naruto(=fish Cake): 1 piece - Soy sauce: 50cc - Mirin(=sweet rice wine): 50cc - Sake: 50cc - Salt: 1 tsp. - sugar: 1 tsp. - Katakuriko(=potato starch): 3 tbsp. - Dashi (=Japanese soup stock): a little ## Recipe 1. 1. Boil Gobou(=Burdock), satoimo(=Japanese taro), and konjac(=yam cake) respectively. Cut all ingredients into 1 cm pieces. Cut Japanese common squid into small pieces and soak in hot water. 2. 2. Put Satoimo(=Japanese taro) and other ingredients except katakuriko(=potato starch) into a pot, add enough water to cover the ingredients and the juice of Surume-ika(Japanese common squid) and simmer until soft. 3. 3. Add the satoimo(=Japanese taro) and season with seasonings, simmer for a while, then add water-soluble Katakuriko(=potato starch) to thicken the sauce. ## Provider Information provider : Non Profit Organization Gunma Food Culture Research Association ![Image](Not found)
# Catfish Tempura ｜ Our Regional Cuisines Cuisine Name: Catfish Tempura Region: Our Regional Cuisines ## Main Lore Areas Itakura Town (Toumou Area) ## Main Ingredients Used Catfish ## History, Origin, and Related Events Itakura Town, located in the Toumou area of Gunma Prefecture, is so rich in water resources that it is called "Gunma's Water Town".Even today, the town is home to nationally famous first-class rivers such as the Tone River and the Watarase River, the largest rivers in Japan, but in the past, there were many more rivers, ponds, and swamps. The river fish from these rich water sources is well known as a local specialty, and a variety of river fish such as eels, carp, and loach are eaten. One of the most popular dishes is a variety of dishes made with catfish. There are various ways to cook catfish, such as deep frying and sashimi, but the most popular dish is “Catfish Tempura". The fluffy, soft, and surprisingly unctuous white meat and the crispy batter are a perfect match, and many tourists and gourmets come from outside the prefecture to try it. ## Opportunities and Times of Eating Habits In Itakura, a town with an abundance of rivers, ponds, and swamps, there used to be many wholesale stores that dealt in river fish caught in the area.In addition to being a center for buying and selling river fish, the neighborhood is lined with restaurants that serve a variety of river fish dishes, including “Catfish Tempura", which is still served today. The nearby Raiden Shrine and Takatori Tenmangu Shrine also serve it as a specialty for visitors to the shrine. ## How to Eat Because catfish are often covered with mud, it is considered important to prepare them properly. Some restaurants spend a week removing the mud from the fish to remove the odor and ensure that the fish is fresh and full of flavor. Since only a small portion of the meat is edible for tempura, the rest is sometimes served as “Tataki-age," which is finely crushed, mixed with vegetables and tofu, made into dumplings, and deep fried. The point is to beat the meat with a knife and deep fry it at a high temperature. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Although not as common as in the past, catfish tempura continues to be served at long-established river fish restaurants in Itakura Town. In addition, a flyer was produced to list all the river fish dishes, including catfish tempura, as well as the restaurants that serve them. It is also making an effort to spread awareness of Itakura's river fish cuisine. ## Ingredients - Catfish: 1 (100g) - Gobou (=Burdock): 100g - Carrot: 100g - Potato: 100g - Tofu: 1／2 tofu - Pickled shiso seed: 1 tbsp. - Miso: 2 tbsp. - wheat flour: 100g - Frying oil: as needed ## Recipe 1. 1. emove the fish bones from the catfish and finely chop the fish. Recently, crush the bones in a food processor. 2. 2. Cut Gobou(=Burdock) and carrot into small pieces and grate potatoes. Drain radish the tofu. 3. 3. Melt flour a little stiffer than tempura batter, and mix with 1, 2, shiso seed pickles, and miso. 4. 4. Divide into small pieces and fry slowly in oil. ## Provider Information provider : Non Profit Organization Gunma Food Culture Research Association ![Image](Not found)
# Simmered Runner beans ｜ Our Regional Cuisines Cuisine Name: Simmered Runner beans Region: Our Regional Cuisines ## Main Lore Areas Nakanojo Town, Tsumagoi Village, Kusatsu Town (Agatsuma Area), Naganohara Town ## Main Ingredients Used Runner beans ## History, Origin, and Related Events The Agatsuma region grows a variety of agricultural and livestock products, including vegetables, Konjac(=yam cake) potatoes, and fruits. Among them, runner beans, also called "flower beans", are grown in the highlands of Nakanojo Town, Tsumakoi Village, Kusatsu Town, and Naganohara Town, and are a specialty of the Agatsuma region. These large-fruited green beans grow only in cool summer climates at altitudes of 900 to 1,300 meters above sea level, and those grown in the Agatsuma region are especially well known and named "Kogen Hanamame” (=highland flower beans). The most common way to cook runner beans is to cook them as “Nimame (=simmered beans)", which allows the flavorful taste of the beans to be enjoyed as it is. The flavor is light, but with a hint of sweetness. Since runner beans are dried and preserved, it is believed that the “Nimame (=simmered beans)", which is made by simmering them softly to make them easier to eat, took root. Many of the dishes using runner beans are also arranged recipes after they are boiled. ## Opportunities and Times of Eating Habits Because it is a local specialty that is often harvested, it is served at local festivals and other events, weddings and funerals, and when entertaining guests. In the Agatsuma region, boiled beans made from runner beans are sometimes included in “Osechi (New Year's dishes)". In some households, the harvested beans are offered to the altar of the gods. ## How to Eat Wash and soak the runner beans in water overnight and boil them several times in plenty of water. Then season with sugar and salt and bring to a boil. When removing the beans from the boiling water, be careful not to take them out while they are hot, or they will wrinkle on the surface. Runner beans are often eaten as they are, but they are also used in a variety of dishes such as “Kanroni (=candied boiled beans)", “Amanatto (=sweetened beans)", “Sekihan (=red rice)", and “Yokan (=sweetened red bean curd)". Local dishes such as “Tempura" in Nakanojo Town and “Maki Ohagi" in Naganohara Town are especially popular. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is commonly grown at home, but in recent years it has been processed into “Amanatto (=sweet soybeans)" and canned and sold as a souvenir for tourists. In addition, in order to brand "Agatsuma's Flower Beans," the Agatsuma Agricultural Office's Extension Guidance Division has produced a "safflower bean PR video". The office is also engaged in activities to promote the runner beans and support their cultivation. ## Ingredients - Runner Beans: 1kg - Sugar: around 1kg - Salt: a pinch ## Recipe 1. 1. Wash and soak the runner beans overnight in plenty of water. When cooking old beans, soak them in water for about two nights. You can also add baking soda to the water, but be careful, as the skins can easily become cracked. 2. 2. Boil 1 in plenty of water, let cool, change the water, and boil again. Repeat two or three times. If the water is changed while the cooking water is still hot, the skin of the beans will be damaged, so be sure to change the water after the cooking water has cooled. 3. 3. Bring the cooking liquid to just enough to cover the beans, add sugar and a pinch of salt to sweeten the beans, and bring to a simmer (be careful not to let the beans come out of the cooking liquid or they will wrinkle). ## Provider Information provider : Nakanojo Town Health Center ![Image](Not found)
# Ayu Shioyaki (Grilled ‘Ayu’ Sweetfish with Salt) ｜ Our Regional Cuisines Cuisine Name: Ayu Shioyaki (Grilled ‘Ayu’ Sweetfish with Salt) Region: Our Regional Cuisines ## Main Lore Areas Ueno Village ## Main Ingredients Used Ayu (Sweet fish) ## History, Origin, and Related Events In Gunma, where there are many rivers with clear water, various river fish is grown, and local cuisines with these fish are familiar with the area. The type of fish often eaten varies depending on the region, but ‘Ayu’ Sweet fish is designated as a prefectural fish of Gunma Prefecture, and one of the main products in the prefecture. The locals often grill ‘Ayu’ with salt to enjoy its own flavor. Ueno Village, the least populated in Gunma, boasts ‘Ayu’ fishing the most. The Kanna River, reservoirs along the Tone River, runs in the village, and is a habitat of various river fish like ‘Ayu’, char and Japanese dace. ‘Ayu’ season is open in summer, and you can enjoy grilled ‘Ayu’ with salt during the limited time. Many people visit the area to eat fresh ‘Ayu’. ## Opportunities and Times of Eating Habits Ueno Village Fisheries Cooperative offers information about ‘Ayu’ fishing because many people enjoy ‘Ayu’ fishing before eating one. ‘Ayu’ has a habit to make own territories, and people use the strategy called ‘Tomozuri’, to make the most of its habit. Plant ‘Ayu’ fish was hooked on the fishhook and let the plant fish go to the territory, then catch ‘Ayu’ when they start to attack the plant. ‘Ayu’ fishing starts around middle of June every year, and many tourists visit there to enjoy fishing. ## How to Eat ‘Ayu’ caught in the Kanna River has greater flavor and is firmer among ‘Ayu’ in Gunma Prefecture. Fresh ‘Ayu’ is skewered zig-zag while it’s still alive, then sprinkle salt. Grill the fish over the oak charcoal made in Ueno Village. Fresh salt-grilled ‘Ayu’ is sold at the local farmers/fishers market during the limited time. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The technology of ‘Ayu’ breeding has been developed in Gunma to prevent from decreasing natural ‘Ayu’. Nowadays about a half amount of ‘Ayu’ caught is from Gunma Prefecture. In addition, Ueno Village Fisheries Cooperative promotes ‘Ayu’ by posting the event selling the grilled fish on the social media. ## Ingredients - Ayu’ Sweet fish: 1 - Salt: A little - Skewer: 1 ## Recipe 1. 1. Sprinkle salt on the ‘Ayu’. 2. 2. Skewer fish after sprinkling salt. 3. 3. Grill it for 1.5hours over charcoal fire. ## Provider Information provider : Ueno Village Fisheries Cooperative ![Image](Not found)
# Konnyaku no Shiraae (Konjac with mashed tofu salad) ｜ Our Regional Cuisines Cuisine Name: Konnyaku no Shiraae (Konjac with mashed tofu salad) Region: Our Regional Cuisines ## Main Lore Areas All areas in the prefecture ## Main Ingredients Used Tofu, konjac ## History, Origin, and Related Events "Konnyaku no Shiraae" is a dish that uses konjac, dressed with a batter made of "tofu" and mashed sesame seeds. One of the characteristics of this dish, made in Gunma, is the use of konjac potato, which is a specialty of the region. Since the Muromachi period, which was between 1333 to 1573, research has been conducted to increase its cultivation. The cultivation of konjac potato is especially popular in Shimonita Town, which is famous for its "Shimonita negi" (green onion). Konjac potatoes prefer a well-drained, mild climate and do not tolerate extreme cold or strong sunlight, making "Shimonita's climate ideal" for their cultivation. As a result, many local dishes were invented that used konjac, such as konjac "tofu" paste. ## Opportunities and Times of Eating Habits Mashed tofu salad is a common vegetarian dish served at various events, including weddings and funerals. There are specific rules to follow when preparing the dish for different occasions. For celebratory events, carrots are added to give the salad a reddish hue, while they are omitted for legal ceremonies. The salad typically includes konjac, a specialty from Gunma Prefecture, but seasonal vegetables and fruits are also added at times, making it a seasonal feast. ## How to Eat Grind the "tofu" in a mortar and pestle along with sugar, salt, mirin, and other desired seasonings. Cut the konjac into small pieces and blanch them, then add them to the "tofu" mixture. If you want to add some color to the dish, you can boil carrots, spinach, bok choy, or other vegetables and cut them into thin strips before adding them to the mixture as well. Once all the ingredients are thoroughly coated with the "tofu" dressing, the dish is ready to serve. You'll notice the unique texture of the konjac and the sweetness of the "tofu" in every bite. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is a popular dish that can be made at home or enjoyed in restaurants. In Gunma Prefecture, there are several well-known restaurants that serve konjac dishes, and konjac tofu paste is often included as part of a course meal. "JA Kanra Tomioka" has even shared a recipe for konjac tofu paste on the internet, making it easy for anyone to enjoy this local cuisine, whether they are from Gunma Prefecture or not. ## Ingredients - Konjac: 120g - Carrot: 50g - Sugar: 4 tsp. - Soy sauce: 4 tsp. - Soup stock: 4 tbsp. - Spinach: 25g - Tofu: 200g - Sugar: 4 tsp. - Salt: a pinch - White sesame seeds: 2 tbsp. ## Recipe 1. 1. Cut the konjac into 3 cm lengths and blanch it in boiling water. Also, cut the carrot into the same size as konjac and simmer it in soup stock, sugar, and soy sauce. After boiling, drain both the konjac and carrot in a colander and remove the excess liquid. 2. 2. Boil the spinach, soak it in water, and then cut it into 3 cm lengths. 3. 3. Grind white sesame seeds in a mortar to make a smooth paste. Add well-drained tofu and grind it further. Finally, season it with sugar and salt and mix it well. 4. 4. Mix steps 1 and 2 in step 3. ## Provider Information provider : "Kanna-machi" ![Image](Not found)
# Gunma no Udon ｜ Our Regional Cuisines Cuisine Name: Gunma no Udon Region: Our Regional Cuisines ## Main Lore Areas Through the prefecture ## Main Ingredients Used Wheat flour (Udon) ## History, Origin, and Related Events In Gunma, where there is a deeply rooted culture of consuming wheat-based dishes, "Udon" is a beloved staple food. There are "Udon" noodles made here with distinctive characteristics, which are influenced by the climate and unique features of the various regions in Gunma. The people of Gunma Prefecture, as well as tourists from outside the area, enjoy Gunma's "Udon" noodles as a gourmet dish. Particularly unique among the varieties are "Himokawa" from Kiryu City, "Tatebayashi's Udon" from Tatebayashi City, and "Mizusawa Udon" from Shibukawa City. "Himokawa" is exceptionally wide, and some stores serve "Udon" over 10 centimeters in width. "Tatebayashi's Udon" is known for being made with "Hyakunen wheat" from Ora, Tatebayashi. "Mizusawa Udon", on the other hand, is said to be one of Japan's top three "Udon" varieties, alongside Inaniwa "Udon" from "Akita and Sanuki Udon" from Kagawa. It has a glossy texture and firmness, offering a unique and addicting chew. ## Opportunities and Times of Eating Habits While "Udon" may be a dish that can be enjoyed casually by all households, varieties like "Himokawa Udon", "Tatebayashi Udon", and "Mizusawa Udon" have also gained popularity as tourist dishes. They are readily available in souvenir shops, and often sold in gift sets within decorative packaging, which makes them popular choices for "Ochugen" (summer gift-giving) and "Oseibo" (year-end gift-giving). Additionally, in the "9th National Local Udon Summit" held in 2019, a dish featuring "Hyakunen wheat" from Ora, Tatebayashi, won the grand prize. This even played a significant role in spreading the popularity of "Tatebayashi's Udon" throughout the country. ## How to Eat The wide "Himokawa Udon" from Kiryu City can be enjoyed by dipping them in "Tsuyu" (broth) or by simmering them in a soy sauce-based broth. There are also various creatively arranged Udon dishes available, such as Curry Udon, offering a wide range of flavors to enjoy. "Mizusawa Udon", known for its glossy texture and firmness, is typically served in a bamboo basket and enjoyed in a simple manner. On the other hand, "Tatebayashi's Udon" is famous for its "Tamago" (egg) Udon, where you will be able to enjoy the freshness of each ingredient. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Himokawa Udon" can be enjoyed in Kiryu City, "Tatebayashi's Udon" in Tatebayashi City, and "Mizusawa Udon" in the Mizusawa District of Ikaho-cho, Shibukawa City. The "Mizusawa Udon" Trademark Registration Store Association has created the "Ikaho Mizusawa Udon Map" to promote shops that serve "Mizusawa Udon". ## Ingredients - Flour (Hyakunen wheat): 400g - Water: 180ml - Salt: 18g - Flour (Cornstarch or Hyakunen wheat) for dusting: Appropriate quantity - Condiments (Chopped seaweed, Tempura flakes, Green onions, Wasabi, etc.): To taste - Store-bought Udon soup base (Diluted with water for dipping): To taste ## Recipe 1. 1. Add salted water to the wheat flour and mix quickly until the mixture turns yellowish and forms small, crumbly grains. 2. 2. Once formed as described above, gather them close and knead the clumps into one ball. 3. 3. Wrap the dough in a plastic bag and press it down to a thickness of about two centimeters. Fold the dough and repeat this process about three times. 4. 4. Wrap it to prevent drying and let it rest for about 30 minutes to three hours. 5. 5. Put the dough, shaped into a ball by kneading it towards you, into a plastic bag and let it rest overnight. 6. 6. Press and stretch the dough into a circular shape using your palm. Roll the dough around a rolling pin, press and roll it from the center to both ends five to six times, then unfold it and repeat the process by changing directions. Fold it over once it becomes around three millimeters thick (or to your desired thickness). 7. 7. While generously dusting with flour, cut the dough to the same width as its thickness, which makes it appear like a folding screen. 8. 8. Boil water and add the noodles. Once they come to a boil, simmer for about 10 minutes, then rinse with running water. 9. 9. Rinse off any sliminess and plate. 10. 10. Prepare condiments such as chopped seaweed, tempura flakes, green onions, wasabi, etc., according to your desired taste. ## Provider Information provider : Men no Machi (Town of Noodles) "Udon no Sato 'Tatebayashi'" Promotion Association ![Image](Not found)
# Sumitsukare ｜ Our Regional Cuisines Cuisine Name: Sumitsukare Region: Our Regional Cuisines ## Main Lore Areas Tomo ## Main Ingredients Used Radish, salmon, soybean, and sake lees ## History, Origin, and Related Events Also called “shimotsukare,” “sumitsukari,” and “shimitsukare,” this is a dish made by simmering leftovers from celebratory feasts, such as salmon head eaten during the New Year and beans left over from "Setsubun". In addition, leftover vegetables such as radishes and carrots that were harvested the previous year and are past their ripeness are often added. In addition to Gunma, it is an event food that is popular mainly in the northern Kanto region, such as Tochigi and Ibaraki. "Sumitsukare" is said to have its origins in the Edo period and was once offered on a plate with "sekihan" at an "Inari Shrine" on Hatsuuma, the first day of the horse in February. It is said that in addition to being served on a plate, the plate was sometimes placed on tied straw and served as a “warabocchi.” ## Opportunities and Times of Eating Habits After preparing it for an "Inari Shrine" on Hatsuuma, it is generally eaten with "sekihan" to pray for good health. Each household would make a large pot of it, and not only would the family eat it, but they would also share it among their neighbors and serve it to guests. Also, although it was only offered on "Hatsuuma", it is said that some families made it and ate it on the second day of the horse as well. ## How to Eat The exact ingredients differ depending on the household and region, but preparation before simmering was considered important. First of all, the key is to grate the daikon radish and carrots with a special grater. In addition to cooking the soybeans before simmering them, the salmon head is also grilled in advance to brown it. Other ingredients such as fried tofu were also often used. The ingredients and sake lees are simmered with sake, dashi, mirin, soy sauce, miso, etc. Without adding water, simply let the water from the vegetables simmer. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It used to be commonly made at home, but now more and more stores are selling it as a side dish. In addition, the website Gunma Agrinet, which introduces Gunma's agricultural and livestock products, has published a recipe adapted from "sumitsukare". In addition to using white wine instead of sake lees to make it easier to eat, the dish also has a variety of ingredients, making it a feast for the eyes as well. ## Ingredients - Radish: 1kg - Carrots: 100g - Fried tofu: 1 - Soybeans: 20g - Salted salmon head, etc: 50g - Sake lees: 30g - Alcohol: an appropriate quantity - Soy sauce: as appropriate ## Recipe 1. 1. Grate the radish and carrots using a coarse grater. 2. 2. Cut the fried tofu in half and cut it into thin pieces. Tear the sake lees into small pieces. 3. 3. Split the soybeans in half and remove the skin. Cut the salted salmon into 1cm cubes. 4. 4. Add all ingredients and sake to a pot and simmer until soft. Add soy sauce as needed if it is not salty enough. ## Provider Information provider : "NPO Gunma Food Culture Research Group" ![Image](Not found)
# Joshu Kimpira (Stir-fried Carrot & Burdock Root) ｜ Our Regional Cuisines Cuisine Name: Joshu Kimpira (Stir-fried Carrot & Burdock Root) Region: Our Regional Cuisines ## Main Lore Areas All regions of the prefecture ## Main Ingredients Used Pork, carrots, konjac, burdock root, shiitake mushrooms ## History, Origin, and Related Events In 1983, the 38th National Athletic Meet “Akagi National Athletic Meet” was held in Gunma Prefecture. This was a memorable event for Gunma, as the prefecture declared itself “Sports Prefecture Gunma" and it was the first time that “Gunma-chan” appeared as the mascot. Joshu Kimpira, or stir-fried carrot and burdock root, was invented especially for the event as a new local dish featuring Gunma's famous local products such as pork, shiitake mushrooms, konjac, and so on. One of the characteristics of this dish is to thickly cut the burdock root, which is commonly used in kimpira. This is said to be reminiscent of the magnificent three famous mountains of Jomo. Depending on the region, different variations of the dish may include the addition of chicken, green peppers, freeze-dried tofu, and fried satsuma-age fish cakes, but in any case, it makes abundant use of Gunma's local products and has become a firm favorite on the dinner table of families throughout the prefecture. ## Opportunities and Times of Eating Habits Since it was proposed at the time of the Akagi National Athletic Meet, it has been served at home and in school lunches as an easy-to-prepare local dish. Joshu Kimpira, which contains the perfect balance of meat and vegetables, is highly nutritious, and its sweet and spicy seasoning is said to be popular even among children. ## How to Eat Stir-fry thickly sliced burdock root, then add pork, followed by julienned carrots, shiitake mushrooms, and konjac. Once cooked, add broth, sugar, mirin, sake, water, and stir-fry. When the water has evaporated, season with soy sauce to complete the dish. The addition of pork to kimpira, which is usually made only with vegetables, makes for a tasty and hearty dish, not to mention the texture of the thickly sliced burdock root. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being made at home, this dish is also served as part of school lunches at elementary and other schools in the prefecture. Furthermore, Gunma Prefecture has posted online a recipe featuring the addition of apples to the dish. This is said to have been created by a high school student in the “Higashi-Azuma Town New Specialty Cooking Contest,” a model district project utilizing food and nutrition education promotion leaders, and won a special award in the student division. ## Ingredients - Pork: 50 grams - Burdock root: 70 grams - Carrot: 40 grams - Tsuki konjac: 50 grams - White sesame seeds: 4 g (2 tsp) - Soy sauce: 18g (1 tbsp) - Mirin: 6g (1 tsp) - Sugar: 6g (2 tsp) - Sake: 5g (1 tsp) - Salad oil (or sesame oil): 4g (1 tsp) - Hawk claw chili peppers: To taste ## Recipe 1. 1. Cut the pork into strips. 2. 2. Wash the burdock root to remove any dirt and cut into long, thin strips. 3. 3. Peel and julienne the carrots. 4. 4. Boil the tsuki konjac and remove the smell. 5. 5. Heat the salad oil in a frying pan, add the sake, and stir-fry the pork. 6. 6. Add the burdock root, konjac, and carrot, in that order, and stir-fry. 7. 7. Once the burdock root becomes tender, add the hawk's claw chili pepper, sugar, soy sauce, and mirin, and stir-fry further. 8. 8. Once all the liquid has evaporated, sprinkle over the sesame seeds, stir-fry briefly, and turn off the heat. ## Provider Information provider : Recipe provided by: Gunma Prefecture School Nutritionists Association ![Image](Not found)
# Katemeshi ｜ Our Regional Cuisines Cuisine Name: Katemeshi Region: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Rice, wheat, beans, vegetables, etc. ## History, Origin, and Related Events In a time when rice was in short supply, various dishes were devised to supplement rice. In addition to using wheat as a staple food, such as using wheat to make “okirikomi,” various ingredients were added to rice to make it bulkier and more filling. Katemeshi was originally one of those thought-up dishes. It refers to rice mixed with filling ingredients such as barley, beans, radish, and seaweed. Kate refers to ingredients that are added to rice to increase the volume of the rice. Now that rice is widely available and easy to obtain, you can enjoy mixing in your favorite ingredients and seasonal vegetables. It has become popular as gomoku rice or mixed rice made by mixing seasonal ingredients such as “bamboo shoots“ and “matsutake mushrooms with rice“. ## Opportunities and Times of Eating Habits Katemeshi itself is a dish that is widely known even outside of Gunma Prefecture. Like Gunma, it is eaten as a dish thought up when there was a shortage of rice, but especially in Gunma Prefecture, it is served on the day of“ Tenjinko“, a festival to pray for academic achievement and the healthy growth of children, and is also often eaten as a feast that can be easily prepared when people gather or when one is busy. ## How to Eat The method of making it and the ingredients used differ depending on the region and household. For example, as a cooking method, ingredients are added and cooked together with the rice, but there is also a version in which the ingredients are mixed with the cooked rice. A wide variety of ingredients are added, including barley, beans, vegetables such as carrots and burdock, mushrooms, chicken, and fried tofu. These are usually cut into small pieces before being added to the rice and seasoned in advance with soy sauce or by simmering in soup stock. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The way it is eaten has changed since the times when rice was scarce, and the ingredients used have become more abundant, but it is still eaten at home as a meal for events and as a regular dinner. In addition, it is served as part of school lunches at schools in the prefecture and is devised so that children can become familiar with local cuisine from an early age. ## Ingredients - rice: 750g - fried tofu: 2 slices - burdock: 100g - carrot: 60g - mushrooms (raw shiitake, shimeji, etc.): 100g - Konjac: 100g - oil: 1 tablespoon - [Seasoning] sugar: 20g - [Seasoning] mirin: 2 tablespoons - [Seasoning] soy sauce: 4 tablespoons - [Seasoning] sake: 1 tablespoon - [Seasoning] broth: 150cc - [Accompaniments] Seri, sansho, butterbur sprouts, and red pickled ginger: as appropriate ## Recipe 1. 1. Cut the carrots and burdock into thin, long strips, and cut the konjac, carrots, and mushrooms into small pieces. Cut the drained fried tofu in half lengthwise and cut into 2-3mm wide pieces. 2. 2. Add oil to a pan, fry the burdock first, then add mushrooms, carrots, and konjac and fry. 3. 3. Add the fried tofu to 2, add [seasoning], and simmer over medium heat. When soft, add the ingredients and broth to the cooked rice and mix. 4. 4. Serve the katemeshi with seasonal edible wild plants, referring to [accompaniments]. ## Provider Information provider : Recipe provided by: NPO Gunma Food Culture Research Association ![Image](Not found)
# Shime Tofu ｜ Our Regional Cuisines Cuisine Name: Shime Tofu Region: Our Regional Cuisines ## Main Lore Areas Numata City, Shirasawa, Kanna, Naganohara, Tone ## Main Ingredients Used Tofu ## History, Origin, and Related Events In times of food scarcity, when meat and fish were unavailable, soybeans came in very handy as a source of protein. While soybeans are prepared in various forms, such as miso and soy sauce, Gunma prefecture is especially known for tofu. Not only is it rich in nutrition, it also keeps well once it's cooked, which is why it is used in local cuisine. The representative local tofu dish is "shime tofu". A simple side dish of boiled tofu seasoned with soy sauce and sugar, it is mainly eaten as a seasonal food at festivals. There are also various regional "tofu rice" dishes, where tofu is mixed in to cooked rice. Currently, in order to consistently produce high quality soybeans, Gunma is enacting policies to expand stable business via strict adherence to basic technology and contract farming, and promotion of local soybean production for local consumption. ## Opportunities and Times of Eating Habits In the towns of Shirasawa and Naganohara, near Numata City, shime tofu used to be prepared at New Year and other seasonal festivals. In Kanna, it is known as a dish for holidays and other occasions when people gather. It is said that every household would gather their own home-grown beans, and the local housewives would make tofu by hand. In the present day, when meat and other animal proteins are readily available, there are fewer chances to eat shime tofu, and it has become a rare local delicacy. ## How to Eat The tofu is made by wrapping it in a sushi mat before boiling, then seasoning it with soy sauce and sugar. It is generally cut into bite-size pieces before eating, of about the same size as takuan (pickled daikon radish). It is also used as an ingredient in nishime (vegetable stew). Its distinctive texture is similar to kamaboko (blocks of processed fish and seafood). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Aside from the publication of press releases on shime tofu in Kanna, the "Kanna Collection of Local Cuisine" was created in 2009. It was distributed to interested locals, and also donated to the town library. Shime tofu is also included as a local Kanna dish in "Local Gunma Cuisine", created by a member of the Gunma Council for Promoting Improved Eating Habits. It is also served as a school lunch option in the Tone / Numata region. ## Ingredients - block of tofu: 1 - salt: Pinch - dashi stock: 2 cups - sugar: 1 tablespoon - soy sauce: 3 tablespoons ## Recipe 1. 1. Cut the tofu in half lengthwise. Wrap in a sushi mat, and tie with string. 2. 2. Bring a saucepan of salted water to the boil. Add the tofu, and simmer for 20-30 minutes. 3. 3. Once the tofu has cooled down, remove the sushi mat. 4. 4. Heat the dashi stock, sugar and soy sauce in a saucepan. Add the tofu and simmer. 5. 5. Cut the tofu to your required size, and serve. ## Provider Information provider : Recipe provided by: Kanna Council for Promoting Improved Eating Habits ![Image](Not found)
# Mayudama(Cocoon Balls) ｜ Our Regional Cuisines Cuisine Name: Mayudama(Cocoon Balls) Region: Our Regional Cuisines ## Main Lore Areas Entire Prefecture ## Main Ingredients Used Ingredients like rice flour, millet flour, or corn flour ## History, Origin, and Related Events The sericulture industry has been thriving in Gunma for quite some time, and even now the prefecture is focused on the industry’s further cultivation via such methods as the use of original silkworm breeds to make “Gunma silk,” as well as practical applications for genetically modified silkworms. For that reason, “cocoons” became highly valued and indispensable in the sericulture industry, and “cocoon balls,” an event food made from rolling right flour, millet flour, and corn flour became popular. However, unlike many other local delicacies, rather than being made for immediate consumption, cocoon balls are traditionally served as offerings. For example, on January 13, two days before the Little New Year festival, it is customary to make cocoon balls from millet flour and attach them to the branches of mulberry trees, resembling flowers. Additionally, Hatsuuma, a celebration of the first day of the ox in February, is a day for plentiful silkworm harvests within Agatsuma County, Gunma. 16 cocoon balls are made and offered to shrines and wells. It could be said that these customs show vividly the value people place on the cocoons that bolster the sericulture industry. ## Opportunities and Times of Eating Habits On the evening following the decorations of the cocoon balls on January 13, they are brought out to the rice fields and grilled during the “Dondo-Yaki” held during Little New Year. It’s said that eating toasted cocoon balls will prevent illness. In addition, sometimes azuki bean porridge with cocoon balls added in is made on the morning of Little New Year. Similarly to Dondo-Yaki, this is also a prayer to avoid epidemics, as well as for the prosperity of the sericulture industry. ## How to Eat Dissolve millet flour in hot water, roll into balls, and boil. After grilling it for Dondo-Yaki or offering it to a Shinto altar on New Year’s day, it is common to eat it with sugar or soybean flour. Also, be sure to make the azuki bean porridge with pre-boiled beans and rice before adding the cocoon balls, and eat them together with others. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Cocoon balls are still popular now as event food in each household. In addition, according to “Gunma’s food culture inheritance text,” a document provided by Gunma Prefecture, there is a custom of offering cocoon balls as a type of “mochi flower” at the Kagamibiraki event on January 11. ## Ingredients - Joshinko (non-glutinous rice flour): 250g - warm water: 220g - red food coloring: A little ## Recipe 1. 1. Put the joshinko in a bowl and lukewarm water a little bit at a time until it becomes as hard as an earlobe. 2. 2. In a separate bowl, put the desired amount of food coloring for part 1, then add the food coloring dissolved in water slowly, while watching the mixture. 3. 3. Roll 1 and 2 into balls with a diameter of about 2 cm each, then boil in excess water in a pot. 4. 4. When the dumplings are cooked, cool them in water. ## Provider Information provider : Recipe provided by: Gunma Food Culture Research Association NPO ![Image](Not found)
# Negi nuta ｜ Our Regional Cuisines Cuisine Name: Negi nuta Region: Our Regional Cuisines ## Main Lore Areas All regions in the prefecture ## Main Ingredients Used Spring Onions ## History, Origin, and Related Events One of the specialities produced in Gunma Prefecture is spring onions. While Nefuka and Jyoshu spring onions are also produced, the most widely recognised is probably Shimonita spring onions. It is said that the Shimonita spring onion began to be produced in the Edo period (1603-1868) and is also known as 'Tonosama spring onion', as the spring onions were presented at the request of the feudal lords of Edo. Characteristics include a maximum thickness of 4-5 cm and a short length of 15-20 cm. They are even used as gifts for year-end and mid-year gifts. Negi-nuta, a local dish using spring onions, is popular in Gunma, where these tasty and unique spring onions are grown. The dish is made by mixing cooked spring onions with vinegared miso paste. A similar dish called 'Nutaae', which combines spring onions with dried squid and mashed tofu, also exists. ## Opportunities and Times of Eating Habits It is prepared as a meal prepared for special occasions such as weddings, funerals and celebrations. In addition to weddings, it is often served on The Doll’s Fesitval (momo-no-sekku). ## How to Eat Steam or boil well-washed spring onions in a steamer to soften them, cut them into suitable lengths and dress them with vinegared miso, a mixture of ground sesame seeds, miso, sugar and vinegar. It is said that the sweeter the spring onion, the better it goes with Negi-nuta, and spring onions with a distinctive sweet flavour, such as Shimonita spring onions, are also suitable. Vinegar may also be poured over the spring onions before dressing to make them softer and tastier. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is made and enjoyed by every household. ## Ingredients - green onion: 5 stalks - fu: to taste - [Seasoning] Ground sesame: 1 tbsp. - [Seasoning] Sugar: 2 tbsp. - [Seasoning] white miso: 1 tbsp. - [Seasoning] Vinegar: to taste ## Recipe 1. 1. Cut green onion into thin diagonal slices. 2. 2. Boil 1 in boiling water for 2 to 3 minutes. Drain in a colander, squeeze out the water and let cool. 3. 3. Add fu and leeks, which have been rehydrated and torn into bite-size pieces, to [seasonings]. Mix to taste, but the sweeter the better. ## Provider Information provider : "Kokoro wo tsunagu(=Connect Hearts) Maebashi Taste", Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters ![Image](Not found)
# Amaneji/Amadango ｜ Our Regional Cuisines Cuisine Name: Amaneji/Amadango Region: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Red beans, wheat flour ## History, Origin, and Related Events In Gunma, wheat is cultivated from the fall after the rice harvest is over, and a double cropping system is widely practiced. As a result, a flour-eating culture has taken root, and wheat dishes are sometimes a staple food, especially in areas where rice production is low. Ama-neji" is a local dish born from this flour-food culture. It is a snack-like dish made by boiling sweet red bean soup stock and adding bite-sized pieces of dough made from wheat flour kneaded with water. In the old days, when sugar was precious, it was also served as a dish for entertaining guests. It is mainly eaten in Shibukawa City, but it is also known by many other names in other areas. For example, in Kawaba Village, they are called "ama-dango" (sweet dango), "sato-neji" (sugar screw), or "su-suri-dango. ## Opportunities and Times of Eating Habits In addition to meals, farmers sometimes have a snack or light meal called "kojyu-han" during the farming season. Amaneji was eaten for this kojyu-han, and its sweetness soothed the weary body. When sugar was precious, it was also eaten as a form of hospitality for guests or as a sweet treat for special occasions. In Kawaba Village, people used to make ama-dango by heating beans over a leftover fire in the irori while farming. It can be said to be a local dish born from the wisdom of daily life to use vegetables and beans as much as possible without wasting them. ## How to Eat To make amaneji in Shibukawa City, first make a soup by boiling grain bean paste, hot water, and salt in a pot. In a separate pot, boil water and add flour kneaded with water, rounded into dumplings with a spoon, and heat. Finally, add the dumpling-shaped flour to the azuki bean juice and bring to a boil. For ama-dango, azuki beans are boiled over low heat, seasoned with salt and sugar, and brought to a further boil, to which flour kneaded directly with water is added in bite-size pieces with a spoon. The softer the flour is, the better the red bean paste is mixed with it and the more delicious it tastes. ## Efforts for Preservation and Succession In addition to being commonly made at home, Shibukawa City publishes recipes for ama-neji on the Internet. The city of Shibukawa has also made efforts to make it widely known both within and outside of the prefecture. In addition, the dish is also featured as a menu item at the "Healthy Snack Class" held in Shibukawa City, and other efforts are being made to pass on the tradition of the local dish. Kawaba Village, meanwhile, holds cooking classes for junior high school students and introduces them to how to make ama-dango (sweet dumplings). The village is making efforts to familiarize junior high school students with local cuisine. ## Ingredients - azuki bean: 75g - Sugar: 75g - salt: a pinch - Flour: 100 g - Water: 100 ml ## Recipe 1. 1. Boil azuki beans in a large amount of water (not included in the recipe). 2. 2. When soft, lightly mash with the bottom of a ladle, add sugar and salt to taste. 3. 3. Add flour and water to a bowl and mix well until sticky. Dumplings (15-16 dumplings) 4. 4. When 2 is on the stove and the water is simmering, scoop out the dumplings with the edge of a ladle and put them into the soup without sticking to the dumplings. When cooked through, it is ready to serve. ## Provider Information provider : Connect Hearts Maebashi Taste, Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters ![Image](Not found)
# Yakimochi ｜ Our Regional Cuisines Cuisine Name: Yakimochi Region: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Flour, seasonal vegetables and condiments ## History, Origin, and Related Events Gunma has a rich source of water flowing from the Tone River and long hours of sunlight, one of the longest in Japan. The area is also blessed with a rich natural environment, with elevations ranging from 10 to 1,400 meters above sea level, and the benefits of this abundance of nature have resulted in an abundance of delicious agricultural and livestock products. In the plains of Gunma Prefecture, a double cropping of rice and wheat has been widely practiced since ancient times. In many areas, rice is harvested in the fall, followed by wheat cultivation through the spring. As a result, people often eat wheat-based dishes as staple foods and snacks, and udon, mochi, and manju, which are made from wheat flour, are popular. Yakimochi," which is made from wheat flour and baked, is one of the local dishes that grew out of Gunma's flour-based food culture. Yakimochi is made with soy sauce or miso paste prepared in each household and seasonal vegetables, and baked over an open hearth. In addition to yakimochi, it is also called "oyaki" or "jiriyaki" in some areas. ## Opportunities and Times of Eating Habits In addition to using flour, which is abundantly produced in the prefecture, ingredients, seasonings, and condiments found in the home are used as ingredients. Yakimochi is a snack that is easy to make and easy on the stomach. It is often eaten as a snack or as a tea set. Originally, yakimochi was popular as a "koju-han" (snack) to be eaten between farm work, and it was also sometimes taken as a simple lunch for mountain work. ## How to Eat Yakimochi is cooked in a variety of ways depending on the region, with no rules other than to bake the dough into a round shape. For example, the dough is made by mixing flour, baking soda, and chopped seasonal vegetables, condiments, and wild vegetables, then dividing the dough into bite-size pieces, rolling them up, and slowly baking them on a roasting pan or hot plate. In some cases, the dough is made of flour and baking soda only. In other cases, the dough is first steamed and then baked, or rice flour or glutinous rice flour is used instead of wheat flour. The fact that yakimochi can be made freely in each region and at home is one of the main attractions of yakimochi. ## Efforts for Preservation and Succession Yakimochi is made and eaten at home as a snack or light meal. In addition, a recipe for yakimochi is available on Gunma Agri Net, a website that introduces Gunma's agricultural and livestock products. Information is provided so that anyone in and outside of Gunma can easily make yakimochi. ## Ingredients - wheat flour: 500g - Miso paste: 50g - Water: 120cc - Baking soda: 20g - Seasonal vegetables (green onion, shiso leaves, butterbur sprouts, etc.): Appropriate amount - Oil: Appropriate amount ## Recipe 1. 1. Cut seasonal vegetables into small pieces. 2. 2. Mix flour with baking soda and 1. 3. 3. Dissolve the miso paste in water, add it to the mixture and knead until smooth, then divide into about 20 pieces and roll into a ball. 4. 4. Put oil on a hot plate and cook 3 on both sides slowly over low heat for 10 to 12 minutes. ## Provider Information provider : NPO Gunma Food Culture Research Association ![Image](Not found)
# Tansan manju ｜ Our Regional Cuisines Cuisine Name: Tansan manju Region: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used wheat flour ## History, Origin, and Related Events Gunma is an area of rich mountain ranges, so rich that 100 mountains have been selected as "Gunma Hyakumeizan" (Gunma's 100 Famous Mountains). The soil is often composed of volcanic ash and other volcanic eruptions, making it well drained and suitable for crop production. In addition, the long hours of sunlight in winter make it easy to grow wheat, which is used to make many local dishes. One of them is soda manju, which is made with wheat flour dough, filled with red bean paste, and steamed. Baking soda is added to the dough, giving it a sweet and slightly bitter taste. Unlike today, when a variety of delicious sweets are available, sweet foods were very scarce in the past. Under such circumstances, the sweet and tasty soda manju made with precious sugar was loved as a special treat. It is sometimes called "Fukashi manju" or "countryside manju. ## Opportunities and Times of Eating Habits Because it is made with rare sugar, it was served as a hospitality dish for seasonal events such as Jugoya (the night of the fifteenth day of the fifth month of the lunar calendar), or as a reward for the completion of farm work, and was treasured as a special dish. It was also sometimes considered an offering to ancestors. It is also eaten as "koju-han," a snack between days of farm work. ## How to Eat Soda manju is made from flour, baking soda, baking powder, and sugar to make a dough. Once the bean paste is wrapped in it and rolled up, it is then heated through in a steamer to complete the process. It is eaten throughout the prefecture, but is especially popular in Tatebayashi City and Takayama Village. Other unique types of manju are also made, such as "soba manju" in Ganraku Town and "nira manju" in Meiwa Town. In addition, manju is usually filled with red bean paste inside, but in some cases, side dishes such as takana and okara (bean curd) are added to make it look more like a side dish. ## Efforts for Preservation and Succession In addition to being made at home, in recent years, manju has been sold as handmade manju by farmers at direct sales of agricultural products in the prefecture. Maebashi City also holds workshops on making soda manju using flour produced in the city. The city of Maebashi is working to raise awareness of the product. ## Ingredients - weak flour: 250g - baking powder: 1／2 tsp. - baking soda: 8g - egg: 1／2 - sugar: 50g - Water: 100cc - [Azuki bean jam] Azuki beans: 150g - [Azuki bean jam] Sugar: 150g - [Azuki bean jam] Salt: 1 pinch ## Recipe 1. 1. Make the bean jam. Wash azuki beans, put them in a pot, add plenty of water, and heat over medium heat (do not cover with a lid). A copper pot is recommended. 2. 2. When the water comes to a boil, remove the pot from the heat and boil the azuki in a colander (called "shibu-kiri"). 3. 3. Return 2 to the pot, fill with water to the brim, cover with a lid, and place over medium heat. The standard amount of water is 3 to 4 times the amount of azuki beans (450 to 600 ml). Bring to a boil and simmer, skimming off any scum along the way, until soft (10 to 30 minutes, keeping an eye on the pot). Repeat 3-4 times, adding water as needed. 4. 4. When the beans are soft enough to be crushed by hand, add the sugar in 2 or 3 batches. Cook, stirring constantly to prevent burning. When the water has evaporated (the beans should be firm enough to form a round shape), add salt. 5. 5. Make the manjuu. Sift together the flour, baking powder and baking soda. 6. 6. In a bowl, mix the eggs and sugar, add the flour mixture and water, and knead well to the consistency of earlobes (the amount of water can be adjusted). 7. 7. Roll out the dough in a bowl, cover with plastic wrap, and let rise at room temperature for 20 to 30 minutes. 8. 8. Divide the dough into 10 equal portions and roll them out. Divide the bean jam into 10 equal portions and roll them out. Dust your hands with flour, roll out the dough, wrap the sweet bean paste in the dough and roll it up. 9. 9. Place a cookie sheet cut into 5 cm squares in a steamer and place the dough rounds on the sheet. Steam the dough in the steamer for 12 to 15 minutes with the lid covered with a dish towel. 10. 10. After steaming, remove the dough from the steamer to a colander and blow dry with a fan. ## Provider Information provider : Connect Hearts Maebashi Taste, Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters ![Image](Not found)
# Suiton ｜ Our Regional Cuisines Cuisine Name: Suiton Region: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Flour, vegetables such as burdock, carrots and green onions ## History, Origin, and Related Events Gunma has long been engaged in double cropping of rice and wheat, and flour production has been particularly active. Therefore, various flour dishes such as okirikomi and manju are well-known as local dishes. One such dish is suiton, which is made by dissolving wheat flour in water. Although this dish is made all over Gunma, the ingredients used and its name may differ slightly from region to region. For example, rice flour is often used for suiton in Ota City. In Fujioka City, on the other hand, it is called "tocchanagejiru," although it is made with the same flour. There is a theory that the name derives either from "taking and throwing" flour dissolved in water or from "father stirring the pot to make it. It is also called by other names such as "tsumerikko," "otsuyu dango," and "nejikko," forming a unique culture in each region. ## Opportunities and Times of Eating Habits It was a favorite substitute for rice, especially in times of food shortages. Among the many local dishes made with flour, it is popular as a relatively easy daily food because there is no need to knead or cut the dough. Another reason for its popularity is that it is easy to prepare, requiring only water to dissolve the flour, so it can be mass-produced and is easy on the stomach. ## How to Eat Add vegetables cut into bite-size pieces to the broth made from dried sardines, etc., and simmer. Season to taste with soy sauce or miso, then knead the flour with a spoon into a ball, and simmer for a few minutes. Vegetables can be added as desired. Another dish similar to suduko is otsumikko, which is made by reducing the amount of water to make it more elastic and then tearing it into pieces by hand. ## Efforts for Preservation and Succession In addition to being served as a school lunch at elementary and junior high schools in the prefecture, it is also introduced in leaflets as "Gunma's local cuisine. In addition, Kiryu City has published a recipe for suidon online. The city of Kiryu is also making an effort to have it recognized nationwide as Gunma's local cuisine. ## Ingredients - wheat flour: 150g - Water: 150 ml - daikon radish: 60g - carrot: 40g - taro: 2 - shiitake mushroom: 2 pieces - green onion: 1／2 - fried tofu: 1 - soy sauce: 2 1／2 tbsp. - mirin: 1 tbsp. - Dashi soup stock: 4 cups ## Recipe 1. 1. Knead wheat flour with water. 2. 2. Cut vegetables into bite-size pieces and cook in soup stock. 3. 3. Pour the soup stock into the pot, add the vegetables and heat. 4. 4. When vegetables are softened to about 7 minutes, drop in vegetables with a spoon. 5 When the water comes to a boil, add mirin. 5. 5. Bring to a boil, add mirin and soy sauce to taste. ## Provider Information provider : "Kokoro wo tsunagu(=Connect Hearts) Maebashi Taste", Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters ![Image](Not found)
# Okirikomi/Okkirikomi ｜ Our Regional Cuisines Cuisine Name: Okirikomi/Okkirikomi Region: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Flour, vegetables such as carrots, leeks, and shiitake mushrooms ## History, Origin, and Related Events Gunma is famous for its flour. It grows vigorously in well-drained rice paddies and under the influence of the dry cold winds and gales that blow in winter, and its production is among the highest in Japan. The Agricultural Technology Center of Gunma Prefecture has improved the Kinu no Hami and Saton no Sora varieties, which are now widely produced throughout the country. Many local dishes make use of wheat flour, and okirikomi is a typical example. It is a noodle dish in which wide noodles made of wheat are stewed with vegetables and mushrooms that are available in each household. In 2014, the dish was adopted as "Gunma's Flour Food Culture - Okirikomi," an intangible folk cultural asset that should be documented and documented by Gunma Prefecture. It was adopted. ## Opportunities and Times of Eating Habits It is believed to have become popular as a daily staple food around the middle of the Edo period, when the stone mortar spread to the general population. Although the use of wide noodles and vegetables is a given, there are no detailed rules regarding the specific thickness of the noodles, types of vegetables, or seasoning, which varies from household to household. It is rare to find a region where unsalted and unboiled noodles like okirikomi are eaten on a daily basis, and in addition to Gunma, it is limited to Saitama, Yamanashi, Nagano, and other regions. ## How to Eat Wide, unsalted noodles made of wheat flour are placed in a large pot with vegetables available in each household and cooked without boiling. Vegetables vary from household to household, but most often carrots, leeks, daikon radish, shiitake mushrooms, potatoes, and taro are used. In addition, seasonal ingredients are also used to enjoy seasonal flavors. ## Efforts for Preservation and Succession In the "Genki Prefecture Gunma 21 Cooking Seminar" held to introduce children and young people to local cuisine, a seminar on making okirikomi is held. In addition, a "Gunma Okirikomi Stamp Rally" is held to visit stores that serve Okirikomi, and information is disseminated on the "Gunma Okirikomi Facebook" page, among other efforts to raise awareness and pass on the dish. ## Ingredients - [Noodles] All Purpose Four: 300g - [Noodles] Water: Approx. 150ml - [Noodles] Flour: Approx. 30g - burdock root: 60g - [Soup] Carrot: 60g - [Soup] Daikon radish: 100g - [Soup] Taro: 150g - [Soup] shiitake mushroom: 4 pieces - [Soup] fried tofu: 1 piece - [Soup] green onion: 40g - [A] water: 2L - [A] dried sardines: 40g - [A] Kelp (10cm square): 1 slice - [A] dried bonito flakes: 10g - [B] Soy sauce: 2 tbsp. - [B] Miso paste: 40g ## Recipe 1. 1. [Making noodles] Put medium-strength flour in a bowl, hollow out the center, and add water a little at a time. Knead thoroughly by hand until flouriness is gone. 2. 2. Roll 1 into a ball, place in a large plastic bag, and step on it with your heel. Fold the dough and press down further. Repeat several times until the dough is slightly firmer than an earlobe. Then, leave the bag to rise at room temperature for 20 to 30 minutes. 3. 3. Place the dough from step 2 on a floured board and roll out with a rolling pin (3mm to 5mm thick). 4. 4. Dust the dough of 3 with flour as needed and roll it around the rolling pin. Cut the dough into pieces about 1 cm thicker than udon noodles. 5. 5. [Take dashi] In a pot, add water, kombu (kelp), niboshi (dried sardines) and bonito flakes with the heads and guts removed, soak for 5 minutes, and then bring to a low boil. 6. 6. When it comes to a boil, pull out the kombu and leave the others simmering over low heat for about 5 minutes, then strain through a colander. 7. 7. [How to cut ingredients] Cut carrots and daikon radish into chunks, taro into bite-sized pieces, shiitake mushrooms into slices, and leeks into round slices. Cut gobo (burdock root) into round slices or diagonal slices depending on its thickness. Cut fried tofu into 7mm strips. Cut them into strips as large as possible. 8. 8. Pour broth into a pot, add vegetables except noodles and leeks, starting with those that are hard to cook, and cook over medium heat for 10 to 15 minutes. Add the noodles and cook further, then add the green onions and season with [B] soy sauce or miso. ## Provider Information provider : Connect Hearts Maebashi Taste, Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters ![Image](Not found)
# Yakitori ｜ Our Regional Cuisines Cuisine Name: Yakitori Region: Our Regional Cuisines ## Main Lore Areas Higashi Matsuyama City ## Main Ingredients Used Pork cassillas ## History, Origin, and Related Events Higashimatsuyama City, where many restaurants around Higashimatsuyama Station display their yakitori (grilled chicken) brands, is called one of the seven largest "yakitori" cities in Japan, along with Bibai City and Muroran City in Hokkaido, Fukushima City in Fukushima Prefecture, Imabari City in Ehime Prefecture, Nagato City in Yamaguchi Prefecture, and Kurume City in Fukuoka Prefecture. Yakitori in Higashimatsuyama City is characterized by the use of kashira, the meat from the temple to the cheek of the pig, instead of the more common chicken meat. In the past, kashira meat was not used much as a meat, and was often used as an ingredient in processed foods. Later, it became a food source for the employees of a large local factory. The yakitori skewers are grilled slowly over charcoal with alternating kashira and leeks, and is served with a salty flavor, but the key to its flavor is the miso sauce, which is added according to the customer's preference. The flavor of the miso sauce differs from restaurant to restaurant, and it is the key to the individuality of each restaurant. ## Opportunities and Times of Eating Habits Fresh kashira is used. It is very popular among children and adults alike, but because it has been eaten by laborers, it is often served at Japanese-style pubs that hang red chochin (red lanterns). ## How to Eat Alternate skewers with kashira and green onion, grill slowly over charcoal, and finish with a sprinkle of salt. The miso sauce, which can be added as desired, is made by mixing chili pepper, garlic, sesame oil, mirin, grated fruit, and other ingredients with a base of white miso paste. The way the meat is cut and stabbed, as well as the miso sauce, is unique to each restaurant. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It can be enjoyed at about 50 restaurants in the city, mainly around Higashimatsuyama Station. ## Ingredients - Pork casillas: 120g - Green onion: 1 - Salad oil: 1／2 tsp. - [A] Bean-paste: 3 tbsp. - [A] Grated garlic: 3 tbsp. - [A] Hot chili pepper: 1 tsp. - [A] Roasted sesame seeds: 1 tsp. - [A] Dark soy sauce: 50cc - [A] Mirin (sweet rice wine): 100cc - [A] Mixed miso with Japanese soup stock: 12 tbsp. ## Recipe 1. 1. Mix [A] in the ingredients. Adjust the taste to your liking with the amount of chili pepper, roasted sesame seeds, and dark soy sauce. 2. 2. Cut the pork kashira into bite-size pieces (10 g each is a rough guide). Cut the green onions into approximately 3 cm (1.2 inches) pieces. Skewer the chopped kashira and green onion onto 4 skewers. For frozen meat, it is easier to cut if the meat is slightly frozen. 3. 3. Sprinkle salt on the 2 skewers from a high position. Sprinkle more salt on the upper part of the skewer and less salt on the part close to the hand to change the flavor. 4. 4. Wrap aluminum foil around the handle of the skewer to prevent it from burning during grilling. Place the skewers on a frying pan with some salad oil and grill them quickly on both sides over high heat (about 2 minutes). When the surface is lightly browned, turn the heat to medium and sear the skewers on both sides (about 3 minutes). 5. 5. Dip the skewers in the spicy miso paste prepared in step 1 and eat. ## Provider Information Recipes vary depending on the region and home. ![Image](Not found)
# Konjac(=yam cake) no Miso Oden ｜ Our Regional Cuisines Cuisine Name: Konjac(=yam cake) no Miso Oden Region: Our Regional Cuisines ## Main Lore Areas Yoriimachi Fuppu District Chichibu Area ## Main Ingredients Used Konjac(=yam cake) ## History, Origin, and Related Events Konjac potatoes have long been grown in the Fuppu district of Yorii Town and the Chichibu area, and konjac is one of the specialties of the area. While most commercial products are made from Konjac potato powder, farmers in this area make konjac by hand using raw konjac potatoes. The flavor and texture of raw konjac has a unique and delicious taste. Handmade konjac is usually available from fall to winter, when raw konjac potatoes can be harvested. ## Opportunities and Times of Eating Habits Some tourist orchards sell konjac miso oden, which is made from handmade konjac, along with tea and pickles. It is also loved as a snack for children and a side dish. ## How to Eat Konjac cut into triangles are skewered, warmed in boiling water, drained, and served with miso sauce. It tastes best when hot. Some people mix sesame, walnut, yuzu or mandarin orange peels with the miso sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is commonly made at home and served at school lunches in the prefecture, restaurants, and roadside stations. ## Ingredients - [Konjac(=yam cake)] Konjac potato (raw): 200g - [Konjac(=yam cake)] Water: 700ml - [Konjac(=yam cake)] Soda (sodium carbonate): 10g - [Konjac(=yam cake)] Boiling water: 130ml - [Ama-miso] Additive-free miso: 100g - [Ama-miso] Sweet soybean paste: 100g - [Ama-miso] White sugar: 100g - [Ama-miso] Sake: 10g ## Recipe 1. 1. Put the ingredients for ama-miso into a saucepan and stir over low heat, stirring continuously with a wooden spoon to prevent burning. When fine bubbles start to form, turn off the heat. Miso paste will become tough when it cools down, so you can loosen it. 2. 2. Wash konjac potato and cut into 2 to 3 cm (.8 to 1.2 inches) dice. Put the cut potatoes in a blender, add 440 ml of water and blender for 20-25 seconds, put into a large pot, add 260 ml of water and leave for 15-20 minutes. 3. 3. Boil water and dissolve the soda wash in 50 ml of boiling water. 4. 4. Put the pot from 2 on the fire, add 80 ml of boiling water, and knead over high heat for about 5 minutes to prevent lumps from forming. 5. 5. Reduce heat to low, add 40 ml of 3, knead for 2 to 3 minutes to prevent lumps from forming, and then turn off the heat. 6. 6. Pour 5 into a mold (such as a rectangular heat proof tupperware), making sure there are no gaps, and pour in the remaining 10 ml of 3, spreading it out so that the surface does not dry out. 7. 7. Add water (not included in the quantity) to 6 to a height of about 1 cm (0.4 inches). Cut the hardened konjac in half, place in a separate pot of boiling water (not included in the quantity), bring to a boil again, and cook over high heat for 20 to 30 minutes. Press the konjac with a wooden spatula, and if the konjac is hard, it is a sign that the scum has been removed. 8. 8. Cut 7 into triangles and pour the sweet soybean paste. ## Provider Information provider : Katsumi Sakamoto from Tachibanaen ![Image](Not found)
# Tsumikko ｜ Our Regional Cuisines Cuisine Name: Tsumikko Region: Our Regional Cuisines ## Main Lore Areas Chichibu Area, Honjo City ## Main Ingredients Used Wheat flour ## History, Origin, and Related Events Saitama Prefecture, where wheat cultivation has flourished since ancient times, has a strong udon culture. Tsumikko, loved in Honjo City and the Chichibu area, is a local dish that was especially useful during busy times because it can be made more quickly than udon. It is a so-called "suiton," and depending on the region, it may be called "tochanage," "dango," or "tsumekko. The name "tsumikko" is a dialect word from the Honjo area meaning "to pick up", and is said to have come to be so called because the dough, made by kneading wheat with water, is torn into pieces and placed in a pot as if to "pick up". Because it is made with locally grown flour and plenty of seasonal vegetables, it has a gentle, nourishing flavor and a good nutritional balance. In the Chichibu area, it is also served in school lunches. ## Opportunities and Times of Eating Habits In the Chichibu area, it was made as a busy meal for farmers, and in Honjo City, it was eaten between jobs when sericulture (silk farming) and weaving used to be popular. Tsumikko, which can be made quickly, was a daily meal that could be prepared and eaten quickly on busy days. ## How to Eat Add water to flour and knead well, then roll into a ball and set aside. Cut seasonal vegetables such as shiitake mushrooms, carrots, and Japanese leek into bite-size pieces and cook in a pot of soup stock. When the vegetables are cooked, tear the kneaded dough into pieces and put them into the pot. If the dough is soft, use a spoon. When the vegetables are cooked, season with soy sauce and let it simmer. Add grated yam and egg to the dough to make it softer. Sprinkle with shichimi (seven spices) to taste and serve. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In addition to being made at home, it can also be enjoyed at school lunches in some areas and at restaurants in the prefecture. In Honjo, an event called "Tsumikko Gassen Final" was held in 2019, where in addition to the standard "Tsumikko," soy milk sesame flavor, minestrone style, etc. were served. In addition, the Bushu Honjo Tsumikko Study Group, which promotes and educates the public about tsumikko, offers tsumikko at various events. ## Ingredients - Wheat flour: 200g - Water: 140ml - Soy sauce: 5 tbsp. - Dashi (Japanese soup stock): 1.8 liter - Fried thin tofu: 1 - Potato: 2 large potatoes - Fresh shiitake mushroom: 3 large pieces - Carrot: 1 medium size - Japanese leek: 2 medium size - Greens: A little ## Recipe 1. 1. Peel and cut potatoes into bite-sized pieces. 2. 2. Julienne raw shiitake mushrooms and fried thin tofu and carrots into quarter rounds. 3. 3. Place hard vegetables such as raw shiitake, potatoes, and carrots in cooled Japanese soup stock and bring to a boil, and then add 3 tbsp of soy sauce while they are still a little hard. 4. 4. Knead the flour well while gently pouring water into the flour, roll into a round ball, cover with plastic wrap, and let rise for about 1 hour. 5. 5. Pull and pinch the dough while dipping it in hand water, then press it with your thumb and place it in a pan over high heat. 6. 6. Add fried tofu and vegetables and adjust seasoning with 2 tbsp of soy sauce. Sprinkle with chopped Japanese leek and boiled greens. ## Provider Information provider : Chichibu's local dish, "Enjoy it, Yamaai no aji" ![Image](Not found)
# Udemanju (Bean-paste bun) ｜ Our Regional Cuisines Cuisine Name: Udemanju (Bean-paste bun) Region: Our Regional Cuisines ## Main Lore Areas All of Saitama Prefecture ## Main Ingredients Used Wheat flour, Anko(sweet red bean paste) ## History, Origin, and Related Events Saitama Prefecture has a well-established wheat culture and has produced a variety of manju(buns). Tokorozawa City, in particular, used to be a field crop area, mainly for wheat, potatoes, and tea, with wheat being a typical winter crop. Wheat is a crop that is sown in late fall and harvested in late June of the following year. Therefore, new wheat with a particularly fragrant aroma was available during the Bon Festival. “Ude-manju" was made using this new wheat. “Ude-manjyu" is a word derived from "yude-manju," which means "boiled manju," and is characterized by the fact that it is boiled in plenty of hot water instead of steamed. By boiling, the texture of the buns becomes firmer than steamed buns. Sometimes it is just kneaded flour and boiled, but depending on the time period or region, it may also refer to a manju filled with Anko (sweet red bean paste). ## Opportunities and Times of Eating Habits Ude-manju, made from freshly harvested wheat, was offered to the Buddha during the Bon festival. It has also been eaten on the far shore, farmer's goods days, and national holidays. They were also distributed to neighbors during the Tanabata Festival, on the fifteenth and thirteenth nights of the month, and in areas where silkworm cultivation was popular, when the silkworms had turned into cocoons. ## How to Eat Add boiling water to the flour and stir quickly with chopsticks. Knead the dough with water on your hands until it is the consistency of earlobes. If you want to put red bean paste in the dough, roll out the dough here and wrap it with red bean paste. Boil plenty of water and boil the manju while stirring to prevent the manju from sticking to the bottom of the pan. When the manju rises to the surface, remove them from the water to remove any sliminess. When the buns are hard, they can be baked, fried, fluffed, or reheated. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is commonly made at home and can also be found at farmer’s markets. ## Ingredients - Wheat flour: 330g (300g for crust, 30g for hand flour) - Boiling water: 300cc - Sweet red bean paste: 375g ## Recipe 1. 1. Put flour in a mixing bowl, pour boiling water into the bowl and stir quickly with a wooden spoon or chopsticks. 2. 2. When it is hot, put a little water on your hands and knead well until the dough is the consistency of earlobes. 3. 3. Roll out the dough to an even thickness, forming the dough into a ball. 4. 4. Roll out 25g of the sweet bean paste into a ball and wrap it in the dough. Carefully close the mouth, dust with a little hand flour, roll lightly by hand, and press down lightly to flatten slightly. 5. 5. Bring a large pot of water to a boil, gently pour in the manju and stir with a wooden spoon so that it does not touch the bottom of the pot, and repeat several times until the manju float to the top. You may add a little more manju than lines the bottom of the pot. 6. 6. Place water and a colander in a large bowl, lift up the floating manju, remove the wetted surface, and immediately fan the water to bring out the luster. ## Provider Information provider : JA Irumano Musashino Food Culture Promoters ![Image](Not found)
# Yuzu Maki (yuzu fruit Roll) ｜ Our Regional Cuisines Cuisine Name: Yuzu Maki (yuzu fruit Roll) Region: Our Regional Cuisines ## Main Lore Areas Chichibu Area, Ogose Town, Moroyama Town ## Main Ingredients Used yuzu fruit ## History, Origin, and Related Events In Saitama Prefecture, where yuzu fruit has long been cultivated, especially in Ogose-machi, Iruma-gun, there are many local dishes using yuzu fruit. Among them, "Yuzu Maki" is a pickle that is loved as a New Year's dish while having an aspect of winter preservation food. ## Opportunities and Times of Eating Habits In mid-December, each household dries thinly sliced daikon radishes, rolls them in yuzu fruit, preserves them in sweet vinegar, and eats them as one of the New Year dishes. It is also popular as a side dish for sake, boiled rice in soup. ## How to Eat Cut daikon radish into round slices about 3 mm thick, place them on a sanding board or colander, and dry them in the sun in a sunny place for about half a day. When the daikon radish is softened and the water has evaporated, roll the daikon around a core of yuzu fruit peel cut into strips the same length as the width of the daikon radish. Stick the rolled daikon radish onto a needle and hang them in a well-ventilated place for 1 week to 10 days. Wash the dried ones well, put them back in a bowl, pour sweet vinegar into the bowl and marinate until the flavor is absorbed. Another method is to pickle rounded daikon without drying them. Some households use Sanbai-zu(=sweet and sour soy dressing) instead of Amazu (=sweet vinegar) for the pickling liquid. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) Commonly made at home. ## Ingredients - Daikon radish: 10cm - Yuzu fruit: 1／2 piece - sweet vinegar (100ml vinegar, 50g sugar, 3g salt): As needed ## Recipe 1. 1. Select slightly thicker daikon radish, cut into easy-to-roll thickness, and spread out each piece. 2. 2. Cut the yuzu fruit peel into 3-5 mm pieces and roll them with the daikon radish in 1. 3. 3. Stick the rolls with string in order and hang them with the string threaded through them to dry under the eaves of the roof for about 1 week to 10 days. 4. 4. Remove the threads and wash carefully in lukewarm water. Lay them flat in a container and soak them in amazu (=sweet vinegar) until the container is filled to the brim, and serve when the flavor is well absorbed. ## Provider Information provider : JA Irumano Musashino Food Culture Promoter ![Image](Not found)
# Kuri no Shibukawani (candied chestnuts with inner skin.) ｜ Our Regional Cuisines Cuisine Name: Kuri no Shibukawani (candied chestnuts with inner skin.) Region: Our Regional Cuisines ## Main Lore Areas Hidaka city ## Main Ingredients Used chestnuts ## History, Origin, and Related Events Hidaka City is a renowned chestnut producing area in Saitama Prefecture that cultivates a variety of brand-name chestnuts, such as “Koraigawa Marron” weighing over 30 grams, and “Hidaka Poron” known for its easily peeled off, astringent skin. During autumn, many people flock to Hidaka City's direct sales centers to purchase chestnuts and their processed products. Customers can choose from various chestnut varieties and buy the ones that best suit their dish. One dish that stands out is “Kuri no Shibukawani (candied chestnuts with inner skin.)”, a luxurious meal that was traditionally served during festivals and celebrations because it required a lot of sugar, which was expensive and precious in the past. ## Opportunities and Times of Eating Habits The cooking process of carefully peeling the skin of the chestnuts and boiling them over and over again is time-consuming and labor-intensive, so it is customary to make large quantities during the chestnut harvest season, freeze them, and eat them after thawing naturally during the winter. It is often made for festivals and celebrations. ## How to Eat Peel only the outer shell so as not to damage the astringent skin of the chestnuts. Put water and chestnuts in a pot over heat, add baking soda, and boil. Bring to a boil, then reduce the heat. When the water in the pot turns black, remove the chestnuts from the water and boil for another 10 minutes, then remove the water again and boil for another 15 minutes. When the chestnuts are soft, take them out of the water and carefully remove any hard surface texture, and fluff with your fingertips. Put the boiled chestnuts and enough water to cover them in a pot, add sugar, cover with paper, and simmer for 20 to 30 minutes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Commonly made at home. ## Ingredients - Chestnuts (preferably large ones): 1 kg - Baking soda: 1 tbsp. - Sugar: 450g - Salt: 1 tsp. ## Recipe 1. 1. To make chestnuts easier to peel, soak them in water for about half a day or boil them. Be careful not to damage the astringent skin as it will collapse later. 2. 2. Only peel the outer shell, being careful not to damage the astringent skin. 3. 3. Put the peeled chestnuts in a pot, add enough water to cover them, and baking soda. Cook over medium heat for 10 minutes. When the water has turned black, drain off the chestnuts and replace them with fresh water to remove the scum. 4. 4. Clean off all the chestnuts one by one, including the stringy and astringent hairs, using a bamboo skewer or a soft toothbrush. 5. 5. Boil the chestnuts again in the same way as in step 3, discarding the boiling water after 5 to 6 minutes, and repeat 4 or 5 times to drain them. 6. 6. In a pot, pour enough water to cover the chestnuts, add 1／3 of the sugar, and boil for 10 minutes. Repeat this step 3 times, add salt at the end, remove from heat, let cool, and take out one by one. ## Provider Information provider : "JA Irumano Musashino Food Culture Promoter" ![Image](Not found)

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