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# Tachi Miso Soup／Miso Soup with Pacific Cod Soft Roe ｜ Our Regional Cuisines
**Cuisine Name**: Tachi Miso Soup／Miso Soup with Pacific Cod Soft Roe
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Hokkaido Prefecture
## Main Ingredients Used
Pacific cod or Alaska pollack Soft Roe,Japanese leek, Miso
## History, Origin, and Related Events
In Hokkaido, soft roe of Pacific cod and Alaska pollack are distinguished. The soft roe of Pacific cod is called "Madachi" and the soft roe of Alaska pollack is called "Sukedachi". The miso soup using the whole soft roe of those codfish is called "Tachi miso soup" and is a typical winter soup in Hokkaido. “鱈(Codfish)” is a fish that is in season during the cold months when it snows, as can be seen in the Japanese character for codfish which depicts the character for snow to the right of the character for fish. The flavor is said to be the best from around January to February.It is said that Codfish has been eaten in various places such as Edo or Kyoto since at least the Muromachi period. At that time, the internal organs of the fish were removed through the mouth without cutting the stomach and filled with salt to prevent the fish from rotting during transportation. These fish were well appreciated by the Samurai because the stomach was not cut, in other words, it was a food that did not make one think of Seppuku(=Harakiri).The living water temperature of Codfish, which is a type of cold-water fish, is as low as 2℃ to 4℃(≒35°F to 39°F). Therefore they are mostly found around Hokkaido where the ocean temperature is very low, and Hokkaido boasts the largest catch of cod in the country. In addition, Alaska pollack, which migrates from summer to autumn in search of food, is caught throughout almost all of Hokkaido.
## Opportunities and Times of Eating Habits
It is often eaten as a home-cooked dish in winter when cod is in season. “Madachi(=the soft roe of Pacific cod)",is traded as a high-end product. “Sukedachi(=the soft roe of Alaska pollack)", can be found in supermarkets and other stores from late fall, and can be obtained at reasonable prices.
## How to Eat
"Tach miso soup" is a popular home cooking in winter when codfish is in season. It is a familiar winter home-style dish for Hokkaido residents because it is easy to prepare and delicious. Miso soup using only "tachi" and japanese leek is the simplest, but it can also be enjoyed with a variety of other ingredients such as daikon radish, carrots, Chinese cabbage, onions, and tofu. Many households change the ingredients according to the season.Care must be taken not to overcook it, and the trick is to wash it thoroughly with salt and then quickly blanch it to remove the smell.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is still popular at home in winter and is often listed on the menu at conveyor belt sushi restaurants and izakaya restaurants too. Also, Hokkaido's "Madachi" is known as a luxury foodstaff and is popular as a gourmet food item people order from all over the country.
## Ingredients
- Soft roe: 50g
- Japanese leek (diagonal cut into small pieces): 10g
- White miso: 5g
- Red miso: 4g
- [Dashi (=Japanese soup stock)] Water: 140cc
- [Dashi (=Japanese soup stock)] Kombu(=kelp): 1g
- [Dashi (=Japanese soup stock)] Bonito flakes: 2g
## Recipe
1. 1. Make Dashi (=Japanese soup stock) with the Kombu(=kelp) and Bonito flakes.
2. 2. Put the dashi soup from Step 1 into a pot and boil, then add the Soft roe and let it heat through. When the soft roe has boiled, add the Japanese leek and turn off the heat.
3. 3. Add White miso and Red miso to the soup from Step 2 and dissolve it.
## Provider Information
provider : Mutsuko Yamagiwa, Hokkaido Bunkyo University
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# Tokishirazu/ Grilled and marinated Tokishirazu ｜ Our Regional Cuisines
**Cuisine Name**: Tokishirazu/ Grilled and marinated Tokishirazu
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Hokkaido Prefecture
## Main Ingredients Used
Tokishirazu(=kind of salmon)
## History, Origin, and Related Events
Salmon that come back to the Hokkaido coast to spawn in the fall or early winter are called "fall salmon," while chum salmon that come back unseasonably in the spring or summer are called "Tokishirazu". In Chinese characters, it is written "時知不" or "時鮭", meaning that the fish is caught regardless of its season. What is different from the common autumn salmon caught in the fall is its birthplace. While fall salmon are born in the rivers of Hokkaido, "Tokishirazu" are born in the Amur River in northern Russia and are caught off the coast of Hokkaido during their migration. Caught young, "Tokishirazu" are considered exceptionally tasty because they are not yet ready to spawn and are therefore full of fat and nutrients instead of roe and milt. With its extremely high fat content and tender flesh, "Tokishirazu" is a valuable salmon and is very popular throughout Japan."Grilled and marinated Tokishirazu" is one of the most popular local dishes of Hokkaido, and has been served as a delicacy in households since ancient times. It has been served at home as a delicacy since ancient times, and during the Sapporo Festival (now the Hokkaido Jingu Festival) held in June, families would make and eat "Grilled and marinated Tokishirazu" and "sekihan” (=red rice).
## Opportunities and Times of Eating Habits
The fatty "Tokishirazu" that appears around June is the feast of the season. Although sold as a luxury item, it is also available at local supermarkets, so it often appears on the tables of ordinary households from spring through summer.
## How to Eat
"Tokishirazu" is quickly grilled in a frying pan or on the grill, and then marinated in a seasoning mixture of soy sauce, mirin (=sweet cooking sake), and sake. The fish is ready to eat after about half a day, but it is said that it tastes better if it is marinated overnight so that the flavors soak in. It goes well with rice and is popular among children as a side dish for dinner. It is also a favorite snack for adults.
## Efforts for Preservation and Succession
From May to around July, it is eaten in every household as a feast. Even today, the custom of eating "Tokishirazu" during the Sapporo Festival (now the Hokkaido Jingu Festival) still remains in some parts of Japan. In recent years, it has also gained popularity nationwide as a gourmet food to order.
## Ingredients
- Tokishirazu(=kind of salmon): 4 slices
- Vegetables for garnish: As desired
- Soy sauce: 3 tbsp.
- Sake: 2 tbsp.
## Recipe
1. 1. Combine the seasonings in a plastic bag, place the salmon in the bag, close the mouth to seal, and marinate for about half a day.
2. 2. Grill the salmon. Brush the salmon with the marinade a few times during grilling to make it shine, and serve with seasonal vegetables.
## Provider Information
provider : “Hokkaido local cuisine that we want to eat and share” (Sachiko Hoshizawa)
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# Ikura no Shoyu-zuke (Soy Sauce-marinated Salmon Roe) ｜ Our Regional Cuisines
**Cuisine Name**: Ikura no Shoyu-zuke (Soy Sauce-marinated Salmon Roe)
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Hokkaido Prefecture
## Main Ingredients Used
Salmon roe, soy sauce, sake
## History, Origin, and Related Events
Hokkaido is famous throughout Japan for its Ikura("Ikura" is the result of breaking down raw "Sujiko" and marinating it in seasoning. "Sujiko" refers to the ovaries of the salmon), which is greatly popular with people of all ages.In September to October, when the salmon fishing season peaks, the local supermarkets are filled with raw salmon roe “Sujiko”, which many households use in their cooking for Ikura. Most people use salt and soy sauce to marinate their salmon roe, but for household cooking soy sauce is more common.Sujiko used to be a common dish throughout Japan. It's said that salted Sujiko, similar to today's Ikura, was also consumed, but in the past they didn't have the two names "Sujiko" and "Ikura." The name "Ikura" is thought to have entered Japanese from Russian in the Meiji period. There are various theories as to how this happened. One theory is that it was introduced by Russian prisoners of war during the Russo-Japanese war, and another theory is that it came from exchanges with Russian fishermen in the north when the fishing industry was booming. Ikura really started to become popular throughout Japan in the Taisho period.
## Opportunities and Times of Eating Habits
A luxurious taste of Hokkaido's fall flavors that will take you back home. "Ikura no Shoyu-zuke" made in the fall can be frozen and then enjoyed up to New Years.
## How to Eat
Break up the raw Sujiko in salted water, remove the skin and mix with soy sauce and sake, adjusting the exact amounts to taste. Leave to marinate overnight in the refrigerator to make sure the roe absorbs the flavor. The seasoning used will vary from household to household. Most households will season the Ikura with just soy sauce, while others will replace the sake or mirin with bonito or kombu stock.You can serve it on warm steamed rice as "Ikura-don" or use it in temaki-sushi or even just served as an appetizer.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)You can purchase prepared dishes from supermarkets and department stores, but it is easy to prepare at home too. It is more common to prepare at home in Hokkaido, and each household will have their own recipe. "Ikura no Shoyu-zuke" is popular with people of all ages, and so is a great item to buy as a souvenir or as a dish to order.
## Ingredients
- Salmon roe (fresh Sujiko): 1／2 piece
- Sake: 1／2 cup
- Soy sauce: 1／3 cup
## Recipe
1. 1. Wash the fresh salmon roe (raw Sujiko) in salt water, break the roe into pieces in the water, rinse until clean, and then marinate in sake and soy sauce overnight.
## Provider Information
provider : "Taste Of Hokkaido" (Akiko Nanbu)
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# Izushi ｜ Our Regional Cuisines
**Cuisine Name**: Izushi
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Hokkaido Prefecture
## Main Ingredients Used
Herring, atka mackerel, salmon, rice, cabbage, carrot, daikon radish, ginger
## History, Origin, and Related Events
"Izushi" is sushi made by lactic acid fermentation in low temperature with fish, vegetables and Rice koji (=malted rice). It is a local dish handed down in the coast area from Hokkaido to Tohoku region, known with low temperature. It is said that the origin is from a meal cooked in fishery family when they have first snow in the season. The recipe is different from the region.Various kinds of fish from Hokkaido, like atka mackerel, salmon, hatahata(=sandfish), herring or pacific saury, are used in "Izushi". Especially atka mackerel is popular due to its reasonable price and stable supply. Along the seacoast of Hokkaido, Lots of atka mackerel is caught in the spring, when they gather to feed, and around fall, when they gather to spawn.
## Opportunities and Times of Eating Habits
‘Izushi’, fermented with low temperature, was made from the late autumn until the early winter, and rooted in the region as a traditional preservative food in winter. Every family used to make ‘Izushi’, and during the new year season, people often ate one made in the late autumn. In addition, it is often served in the family gatherings.
## How to Eat
Mix rice cooled after hard-cooked, fresh fish, vegetables and malted rice. Then put everything into a barrel. Put a stone weight on the covered barrel to let ingredients fermented. You need to rid of salt when you prepare salted fresh fish. The skill of removing salt is vital process for the taste of the sushi. If you remove salt too much, it will be tasteless and cannot be preserved, whereas it would be too salty when you keep salt too much.It has mild smell compared with other ‘Narezushi’ (fermented sushi) due to short fermentation in the low temperature. Also, it has good balance of sweetness from rice and sourness from lactic acid, which makes the dish popular as a meal and an appetizer.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Every family used to make own ‘Izushi’ as a new year dish. However, an increasing number of people buy one at the supermarket and they seldom make the sushi in these days. Considering these trends, many groups have been passing on the recipes and the food culture to inherit ‘Izushi’ culture.
## Ingredients
- Hatahata(=sandfish) (small): 0.6kg
- Daikon radish: 0.25kg
- Carrot: 25g
- Ginger: 10g
- Malted rice: 5g
- Cooked rice: 20g
- Salt: 10g
- Sugar: A little
- Sake: 20cc
- Vinegar: 120cc
- Bamboo leaf: As needed
## Recipe
1. 1. Clean hatahata(=sandfish) with changing water many times. Simmer the fish into the 5-times diluted vinegar for a day. Put into a strainer to remove liquid.
2. 2. Julienne daikon radish, carrot and ginger.
3. 3. Clean a barrel, and sprinkle sake inside the barrel.
4. 4. Cover inside of the barrel with bamboo leaves. Put daikon radish and carrot. Sprinkle salt and sugar. Place sandfish, and put ginger, malted rice and cooked rice. Repeat this process without making and gap inside.
5. 5. Put the stone weight on the 4. Leave the barrel in the dark and cool place. Drain liquid when the ingredients are pickled. Leave about 40days with the twice amount of the ingredients.
## Provider Information
provider : Ms. Mutsuko Yamagiwa from Hokkaido Bunkyo University
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# Beko Mochi ｜ Our Regional Cuisines
**Cuisine Name**: Beko Mochi
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Hokkaido Prefecture
## Main Ingredients Used
Shiratamako(=glutinous rice flour) or joshinko(=glutinous rice flour), starch, sugar, brown sugar
## History, Origin, and Related Events
"Beko mochi" is a local sweet shaped like leaves with branch-like patterns on it with mainly black and white, and has been very familiar with Hokkaido locals. People eat this mochi during the Boy’s festival, May 5th in Hokkaido. There is also a sweet called "Beko mochi" in Aomori Prefecture, with same ingredient but different shape and patterns.It is common to see leave-like black and white two color "Beko mochi" but you can find ones with various shapes and colors, especially in the southern Hokkaido. Complete black "Beko mochi" used with brown sugar, colorful ones or "green yomogi" mugwort "Beko mochi", etc… There are also various shapes of mochi, not only leaves but also flower and round-shaped ones. There are some myths about the origin. It is said that a local sweet in Yamagata Prefecture called ‘Kujira mochi’ had progressed into leaf-shape in Hokkaido, but there is no evidence. People in some south Hokkaido still call it "Kujira mochi" instead of "Beko mochi" now.Likewise, there are many stories about the origin of the name; it may come from black-and-white color associated with "beko" (= cow in some areas in Japan), mixture of brown sugar looks like "bekkou" (= amber in Japanese), from ingredients "beiko" (= rice flour), etc.
## Opportunities and Times of Eating Habits
Eaten during the boy’s festival in May, mainly in the southern Hokkaido. People also eat the mochi in the new year, equinoctial week or any auspicious occasions. "Beko mochi" used to be cooked at home with wooden mold. Nowadays you can buy it in the supermarkets all the year and eat any occasion. It’s very popular among children, too.
## How to Eat
Mix with joshinko(=glutinous rice flour) and sugar to make dough. Get the dough into shape and steam. Use white sugar for white dough, brown sugar for dark color dough. You can add ‘yomogi’ mugwort to make green dough.In general, it is shaped with leaf with wooden mold, but also shaped it by hand or make it flower depending on families or confectioneries shop. You can keep some in the fridge. "Beko mochi" is popular among all ages because of chewy and soft texture and moderate sweetness.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)"Beko mochi" have still been eaten in Hokkaido during boy’s festival. People used to make mochi at home with their families, but you can buy easily one at Japanese confectioneries and supermarkets these days.
## Ingredients
- [White dough] Shiratamako(=glutinous rice flour): 70g
- [White dough] Joshinko(=glutinous rice flour): 30g
- [White dough] hot water: 4 tbsp.
- [White dough] White sugar: 50g
- [White dough] Salt: A little
- [Brown dough] Shiratamako(=glutinous rice flour): 70g
- [Brown dough] Joshinko(=glutinous rice flour): 30g
- [Brown dough] hot water: 4 tbsp.
- [Brown dough] Brown sugar: 50g
- [Brown dough] Salt: A little
## Recipe
1. 1. Mix joshinko(=glutinous rice flour) and shiratamako(=glutinous rice flour) together.
2. 2. Make white dough. Mix white sugar and salt, then add hot water to dissolve. Add half of rice flour mixture and knead them. When the dough is tough, moisten the dough until the dough gets fine and smooth. For brown dough, mix hot water and brown sugar to melt, then add salt. Knead them with the rest of rice flour. Put white dough and brown one together to make one stick, then cut into 8 pieces to make them leaves.(Veins are made with the back of a knife.)
3. 3. Place kitchen paper into the steamer, then place 2 on the steamer. Cover with a lid and steam for 20minutes. Take them out from the steamer, cool them by fan to make them shine.
## Provider Information
provider : “Hokkaido local cuisine that we want to eat and share” (Sachiko Hoshizawa)
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# Kasube no Nitsuke (Simmered Kasube) ｜ Our Regional Cuisines
**Cuisine Name**: Kasube no Nitsuke (Simmered Kasube)
**Region**: Our Regional Cuisines
## Main Lore Areas
Multiple regions, including coastal areas
## Main Ingredients Used
Kasube (=ray), ginger
## History, Origin, and Related Events
"Kasube no nitsuke" is a local winter dish, that is often cooked at home. "Kasube" is the Hokkaido dialect word for ray, and this dish uses the entire fish, including the bones since they are soft and edible. "Kasube" has a high collagen content, making it a popular choice for those who are interested in consuming beauty foods.There are various theories as to the origin of its name. It is said that in the old days, when cooking methods had not yet been established, "kasube", which emitted an ammonia odor inside the body, had a strong smell and was shunned.So,It is said that the name was derived from the fact that the fish is "nothing but dregs," which cannot be eaten either boiled or baked. Another theory is that the name comes from the Ainu word “kashumbe/kashupe”.The Ainu people traditionally consumed dried "kasube" and other fish, which they would pound and eat with boiled wild plants. However, the fish's strong odor meant that it was not highly valued for its taste, and was instead used as fertilizer. In recent times, new methods have been developed to extract the odor and prepare the fish in a more enjoyable way, making it a popular food choice.The “megane kasube" is the most commonly eaten species in Hokkaido. It is identified by a large eyeball-like pattern on its back and is mostly found in the Soya and Rumoi regions on the northern side of the Sea of Japan. It is also known as "makasube" in this area. Besides, in Hokkaido, the "mizu-kasube (soko kasubei)," also known as the "Ainu-kasube," is sometimes consumed.
## Opportunities and Times of Eating Habits
The "megane kasube" commonly eaten in Hokkaido is in season in winter. In winter, "kasube" can be found in supermarkets.Because it is inexpensive and easy to prepare, it is often served at home as a side dish for winter meals. It is also popular as a snack with sake.
## How to Eat
Cut "kasube" into chunks and simmer with sugar, soy sauce, sake, and mirin. If you cook it well, you can even eat the bones. When it cools down, the collagen clumps together, and the fish becomes a boiled lump, which is delicious served on a plate with a sprout.Freshness is the most important factor for "kasube", as it tastes bad after a few days. When cooking "kasube", it is best to cook it with ginger to prevent the smell from developing.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is well known in Hokkaido, and is often made at home in winter. It is also gradually gaining recognition throughout Japan, and is sometimes found on the menus of Japanese-style pubs.
## Ingredients
- Kasube: 2 slices (about 200g)
- Daikon radish: 100g
- Ginger: 1 piece
- Kombu kelp, finely chopped: A pinch
- Water: 1 cup
- Each of soy sauce and sake: 1 tbsp.
- Sugar: 1 tbsp.
## Recipe
1. 1. Rinse daikon radish, cut into 5mm cubes, and cut ginger into thin strips.
2. 2. Put water, seasonings, ginger, and kombu in a pot and heat. Cover with a drop-lid and simmer over medium heat for 15 minutes.
3. 3. Soak the daikon in the simmering liquid and leave to cool to allow the flavors to blend.
## Provider Information
provider : Ms. Sachiko Hoshizawa (Cooking Caster), "President of Hoshizawa Cooking Studio"
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# Shishamo kanroni (Sweetened boiled smelt) ｜ Our Regional Cuisines
**Cuisine Name**: Shishamo kanroni (Sweetened boiled smelt)
**Region**: Our Regional Cuisines
## Main Lore Areas
Iburi, Hidaka, Kushiro, Tokachi
## Main Ingredients Used
Shishamo smelt
## History, Origin, and Related Events
"Shishamo kanroni" is a local dish that uses "shishamo smelt", one of the fish that represents Hokkaido. "Shishamo" has deep roots in Hokkaido's regional cuisine: as well as "shishamo kanroni", where the fish is sweetened and boiled, it is also pickled in oil or vinegar, or made into "konbumaki (where it is dried and sliced before being wrapped in kombu kelp and boiled)"."Shishamo" is an indigenous species of Hokkaido, only inhabiting rivers on the Pacific coast. In recent years, almost all of the "shishamo" in Japan has been capelin smelt, caught in the Atlantic Ocean and imported. Only a minimal amount of actual Hokkaido "shishamo" is available. It is a migratory fish, spawned in rivers before growing to maturity in the sea. Schools of the fish swim upstream from mid-October to November, laying their eggs on the riverbed. "Shishamo" containing roe (eggs) are especially delicious, serving well as either a side dish with rice or a snack to accompany drinks.For the Ainu people indigenous to Hokkaido, fish such as "shishamo" or salmon were treasured as a precious foodstuff for getting through the winter. In kanji characters, "shishamo" is written as "willow-leaf fish": this originates from the story that the fish was created from a willow leaf by the Ainu gods.
## Opportunities and Times of Eating Habits
In the town of Mukawa, whereshishamo are caught, ”drying the fish on bamboo mats” is a distinctive feature of late fall to early winter. Families often ate the fish when the fall spawning season arrived, but shishamo catches are currently in decline, which has made it more expensive. As such, "shishamo kanroni" that uses capelin smelt instead is more widely available throughout Japan.
## How to Eat
Grill the smelt without seasoning, then simmer in a saucepan for approximately 10 minutes. Add sugar, mirin and soy sauce, before simmering down until the liquid reduces. You can also add shredded ginger root for extra flavour, if you wish.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Hokkaido shishamo smelt is rare, and not often found in stores, but it is sold online. “Shishamo kanroni” is still sold at supermarkets, souvenir stores etc, but it often uses capelin smelt instead of shishamo.
## Ingredients
- Shishamo smelt: 400g
- Sake: 1／2 cup
- Sugar: 5 tbsp.
- Mirin: 3 tbsp.
- Water: 1 cup
- Soy sauce: 1／3 cup
## Recipe
1. 1. Rinse the smelt, and leave to dry in the shade. Once dried, grill the smelt unseasoned.
2. 2. Heat a saucepan, and add the sake. Add the water, then the smelt, and simmer for approximately 10 minutes. Season with the sugar, mirin and soy sauce, and gently simmer until the flavors soak in and the liquid reduces. You can also add shredded ginger root depending on your preference.
## Provider Information
provider : "A Taste of Hokkaido" by Akiko Nambu
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# Zangi (Hokkaido-style deep fried chicken) ｜ Our Regional Cuisines
**Cuisine Name**: Zangi (Hokkaido-style deep fried chicken)
**Region**: Our Regional Cuisines
## Main Lore Areas
All areas in Hokkaido
## Main Ingredients Used
Chicken, soy sauce, flour, ginger, garlic
## History, Origin, and Related Events
In Hokkaido, deep-fried chicken is called “zangi”. What sets “zangi” apart from other fried chicken dishes is its strong seasoning. Prior to frying, the chicken is marinated in a sweet and spicy soy sauce-based sauce. “Zangi” can be prepared in two variations: with bone and boneless.The dish is believed to have originated in 1955, when a chicken restaurant in Kushiro's Suehiro entertainment district cut a whole chicken into pieces and deep-fried it. The name “zangi” is said to have been derived from the Chinese word for fried chicken, “za-chi”, with an added "N" to make it associated with the dish.Nowadays, zangi also refers to other deep-fried foods such as “takozangi” (deep-fried octopus) and “sakezangi” (deep-fried salmon), which are coated with batter and deep-fried.
## Opportunities and Times of Eating Habits
"Zangi" is a staple side dish in households throughout the year. It is also a popular dish that always appears on the dinner table at festive occasions. It is eaten on all occasions, from gatherings of relatives and friends to children's athletic meets, field trips, and daily lunches.
## How to Eat
First, marinate the chicken in soy sauce, egg, sake, ginger, garlic, and other seasonings. Deep fry the chicken until the surface is golden brown. The sauce varies in different households and restaurants. It is sometimes served on top of rice as “zangi-don” (zangi bowl).
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The recipe and quantity of the sauce are passed down from family to family, as the seasoning of the sauce differs slightly in different regions and families."Zangi" is often served at festivals and events held in Kushiro, the birthplace of the dish. "Zangi" is also a staple menu item at restaurants in Hokkaido, and its strong flavor makes it a popular snack at Japanese-style pubs. There are many restaurants specializing in “zangi”, and it can also be ordered for takeout and enjoyed at home.
## Ingredients
- Chicken thigh meat: 1 piece
- Sake: 2 tbsp.
- Soy sauce: 2 tbsp.
- Pepper: A pinch
- Ginger: 1 piece
- Garlic: 1 clove
- Flour: A pinch
- Oil for frying: Appropriate quantity
## Recipe
1. 1. Cut the chicken thighs into bite-sized pieces.
2. 2. Put the chicken thighs and seasonings into a plastic bag, seal the bag, massage it well, and let it sit for 1 hour or half a day.
3. 3. Put flour into another plastic bag, add enough chicken thighs to fry at one time, allow air to enter the bag to puff it up, and then evenly and thinly coat the chicken with flour.
4. 4. Place the chicken in medium-hot oil and fry it slowly until the surface is crispy and the oil is quiet.
## Provider Information
provider : “Hokkaido local cuisine that we want to eat and share” (Sachiko Hoshizawa)
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# Nishin soba(Herring soba) ｜ Our Regional Cuisines
**Cuisine Name**: Nishin soba(Herring soba)
**Region**: Our Regional Cuisines
## Main Lore Areas
All over Hokkaido
## Main Ingredients Used
Herring, soba
## History, Origin, and Related Events
"Nishin soba(Herring soba)" is a local dish of Hokkaido, made by boiling and sweetening dried herring known as “Migaki herring” and putting it on soba. Kyoto is famous for herring soba, but it has also been eaten in Hokkaido for a long time. Kyoto's "Nishin soba" is lightly seasoned with kombu seaweed and light soy sauce, while in Hokkaido, it is seasoned strongly, resulting in a slightly sweet soup.From the late Edo period to the Meiji period, herring fishing was popular along the coast of Hokkaido. In spring, when large schools of herring rush to the coast to spawn, a phenomenon known as “kuki” in which the sea was dyed pure white could be observed. In the Edo period, when freezing technology was not yet developed, large quantities of herring were dried and preserved as migaki herring so that they could be kept for a long time. "Migaki herring", which is a source of protein, became a valuable preserved food nationwide and was transported from Hokkaido to Honshu on "Kitamae ships". In this way, large amounts of "Migaki herring" were transported to Kyoto and other areas, and herring cuisine evolved outside of Hokkaido as well.During the Meiji period, herring catches peaked, but from around the 1950s onwards, the occurrences of "kuki" decreased sharply, and herring became almost impossible to catch. However, due to the remnants of its heyday, there are still herring dishes using "Migaki herring", such as "Nishin soba", in Hokkaido, Kyoto, and other parts of the country."Nishin soba" is said to have originated in Kyoto, but Hokkaido's "Nishin soba" is said to have its roots in a recipe handed down by" the Yokoyama family" , who were fishermen when herring fishing flourished in Esashi.
## Opportunities and Times of Eating Habits
"Migaki herring" can be eaten easily all year round. It has long been popular among the common people, and there are many restaurants in Hokkaido that serve herring soba as a specialty dish. It can also be made at home.
## How to Eat
First, the dried "migaki herring" is pre-boiled, then boiled thoroughly in soy sauce, sake, and sugar to sweeten it. When making it at home, it is easier to use a commercially available soft-type "migaki herring" that does not require rehydration.Pour soup stock made from dark soy sauce on top of the soba, then top it with the boiled and sweetened migaki herring to make herring soba. There is "Nishin soba", which is a combination of soba and hot soba, and cold "Nishin soba", which is cold soba with herring on top.
## Efforts for Preservation and Succession
(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)There are many restaurants in Hokkaido, mainly along the coast of the Sea of Japan, where you can enjoy "Nishin soba". Especially in Esashi, which is said to be the birthplace of this dish, there are famous restaurants that attract tourists from all over the country. It is also inherited as a home-cooked dish.
## Ingredients
- Soba noodles: for 2 people
- migaki herring: 2
- water: 1／2 cup
- soy sauce: 1 1／2 tbsp
- beet sugar: 1 tbsp
- sake: 1 tbsp
- ginger: 1 piece
- [Soba dipping sauce] water: 4 cups
- [Soba dipping sauce] soy sauce: 4 tbsp
- [Soba dipping sauce] mirin: 4 tbsp
- [Soba dipping sauce] bonito flakes: handful
- tororo kombu: 2 pinches
- long green onion: 1／2
## Recipe
1. 1. Cut the herring in half, add the water, seasonings, and shredded ginger to a pot, and bring to a boil. Slice the green onion diagonally.
2. 2. For the soba sauce, put the water, soy sauce, mirin, and bonito flakes in a pot and heat. Let it simmer for 1-2 minutes, turn off the heat, and when the bonito flakes have sunk, strain through a strainer.
3. 3. Place the boiled soba in a bowl containing the soba sauce and loosen it. Place the herring on top and garnish with green onion and tororo kombu.
## Provider Information
provider : “Hokkaido local cuisine that we want to eat and share” (Sachiko Hoshizawa)
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# Ruibe ｜ Our Regional Cuisines
**Cuisine Name**: Ruibe
**Region**: Our Regional Cuisines
## Main Lore Areas
Ishikari City, Hakodate City, Kushiro City and many other coastal areas
## Main Ingredients Used
Salmon, trout
## History, Origin, and Related Events
"Ruibe" is local cuisine made by freezing fish like salmon or trout, then eating them as sashimi as it thaws out. It is characterized by its frozen texture and a taste that slowly melts in your mouth.It is said that "ruibe" is a food which began with the Ainu people. Hokkaido has an old tradition of salmon fishing and the Ainu used to catch salmon as a valuable source of protein. They say "ruibe" comes from the practice of burying salmon in the snow and freezing them to preserve them for the cold and harsh winters. They would then cut them into thin slices and eat them while still frozen. It was also effective against parasites, as those such as anisakis would sit inside the salmon’s skin and would be killed by the freezing. The name is said to be derived from the Ainu word "ruipe," which is a combination of "ru," meaning "melt," and "ipé," meaning "food. The name is also said to come from the Ainu word "luipe," which combines "lu" meaning "melt" and "ipé" meaning "food.Ruibe generally uses salmon or trout, but ruibe refers to the style of eating thinly sliced, frozen fish or shellfish, such as squid or trout.
## Opportunities and Times of Eating Habits
Originally, it was a preserved food made by the Ainu people to make use of of the cold winter weather. They say that salmon caught in the late autumn and early winter were frozen and preserved for eating during the cold winter months. In recent years, it has become well known throughout Japan, and now that freezing technology developed, it is eaten not only in Hokkaido, but also throughout the country all year round.
## How to Eat
Frozen "ruibe" has its own unique texture which is different from "sashimi", and you can enjoy it as it melts in your mouth. Similar to "sashimi", you usually eat it with "wasabi" and "soy sauce", but it also tastes good with some squeezed lemon or grated radish. Depending on the region or household, it might be lightly roasted or sprinkled with some salt before eating. In recent years, "ruibe" has been used sometimes in dishes such as “ruibe zuke,” where raw salmon roe is marinated in soy sauce and seasoned before being frozen and used in salads, "aemono (a kind of Japanese salad)", or pasta dishes.
## Efforts for Preservation and Succession
(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)It has been introduced to people in many different media and is widely known throughout Japan. It is popular with tourists and you can eat it at restaurants, souvenir shops, or airports. In Hokkaido, they usually make ruibe with seafood other than salmon or trout, and even ruibe made with pork has evolved in its own special way.
## Ingredients
- Salmon: 300g
- Wasabi: as required
- Soy sauce: as required
## Recipe
1. 1. Wash the fresh salmon and freeze it in the freezer.
2. 2. Peel the salmon, thinly slice it, put it into a bowl, garnish with grated wasabi, add soy sauce, and eat it as it thaws. Add lemon, grated radish, or ginger to your own preference.
## Provider Information
provider : "A Taste of Hokkaido", by Akiko Nanbu.
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# Kujira-jiru ｜ Our Regional Cuisines
**Cuisine Name**: Kujira-jiru
**Region**: Our Regional Cuisines
## Main Lore Areas
Southern Hokkaido
## Main Ingredients Used
Salted Whale, Konnyaku, Daikon Radish, Tofu
## History, Origin, and Related Events
"Kujira-jiru" is an essential New Year's Dish in Southern Hokkaido. As the New Year approaches, it is customary to simmer salted whale and vegetables in a large pot and eat it on the first three days of the New Year. It is repeatedly heated and eaten, so the vegetables in the soup are selected to not fall apart when reheated. In some parts of the region, it is also referred to as "Kujina-jiru."From the late Edo period to the Meiji period when herring fishing was a popular activity, the whales that would "herd the herring to the shore" were regarded as a good omen in Southern Hokkaido. Thus, it is said to have been eaten on New Year's to pray for a bountiful herring catch from early spring.Whales are a valuable source of protein in Hokkaido, and they are salted and made into preserved food as a way to survive in the harsh winters.The salted whales are used as an ingredient in "Kujira-jiru." The other ingredients simmered in the soup consist of wintering vegetables that are harvested in the late autumn season and preserved food such as salt-pickled mountain vegetables. With a high nutritional value, "Kujira-jiru" is an essential dish for surviving through the extreme Hokkaido winters.
## Opportunities and Times of Eating Habits
Even today, especially in Southern Hokkaido, people make "Kujira-jiru" at home as the New Year approaches. Salted whale is sold in large quantities at Hokkaido supermarkets at the end of the year.
## How to Eat
Salted whale fat is simmered in soy sauce along with tofu, mountain vegetables, and other vegetables such as daikon radish, green onions, shiitake mushrooms, and taro root. Depending on the household, some people make it with salt or miso flavoring, but the standard seasoning is soy sauce. The umami(good flavor) of the whale and the sweetness of the vegetables go together perfectly. In the past, late autumn-preserved vegetables and mountain vegetables such as bottled bamboo shoots, and salt-pickled butterbur and bracken were de-salted and added to the soup, but since the development of refrigeration technology, the vegetables used are different from household to household. A large quantity is cooked in a big pot and reheated each time it is eaten, causing the ingredients to soak up more flavor and become more delicious.
## Efforts for Preservation and Succession
(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)Even now, each family's unique flavor gets passed down. "Kujira-jiru" is sometimes even served at events and festivals held in Southern Hokkaido.
## Ingredients
- Whale Fat (Salted): 200g
- Tofu: 1 block
- Daikon Radish: 300g
- Carrot: 50g
- Bracken: 100g
- Butterbur: 50g
- Burdock Root: 1／2 piece
- Long Green Onion: 1／2 piece
- Shiitake Mushroom: 2 pieces
- Dashi Stock: 6 cups
- Sake: 1 tablespoon
- Soy Sauce: 2 tablespoons
- Salt: to taste
## Recipe
1. 1. Cut the whale fat into thin slices, soak in water, then boil for about 10 minutes.
2. 2. Cut the daikon radish and carrot into thin rectangles, the bracken and butterbur into 3cm pieces, the burdock root into thin strips, and julienne the shiitake mushrooms.
3. 3. Put the dashi stock and the vegetables from step 2 in a pot and heat. Once the vegetables become soft, add the whale and season with sake, soy sauce, and salt. Then add the tofu cut into bite-size pieces and the finely chopped green onion. If you like, you can also make it with miso.
## Provider Information
provider : "Taste Of Hokkaido" (Akiko Nambu)
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# Muroran Yakitori(Muroran Grilled skewers) ｜ Our Regional Cuisines
**Cuisine Name**: Muroran Yakitori(Muroran Grilled skewers)
**Region**: Our Regional Cuisines
## Main Lore Areas
Muroran City
## Main Ingredients Used
Pork, onion, mustard
## History, Origin, and Related Events
"Muroran Yakitori", as the name suggests, is "Yakitori(Grilled skewers)" conceived of in Muroran City, Hokkaido. Despite the name "Yakitori(Grilled chicken skewers)," it is actually made with pork, not chicken, and is a skewered dish consisting of onions and pork that are put alternately on a skewer. It is served with a sweet sauce and mustard.In 1937, with the outbreak of the Sino-Japanese War, farmers began raising pigs to increase food production, and in 1939, pig farming was encouraged nationwide to make military boots from pigs' skins. In the midst of all this, it is said that Muroran City decided to allow all but the meat and skin of the pig to be consumed within the city, and so many local food stalls began to serve pork entrails. Later, the combination of pork, onions, and mustard that has now come to be known as "Muroran yakitori," took root in the city.At that time, there were many food stalls offering grilled pork skewers in the Wanishi-cho area of Muroran City, which was prospering with steel mills. "Toriyoshi", which is said to be the pioneer of "Muroran Yakitori", also opened a store in Wanishi-cho in 1937."Muroran Yakitori" is characterized by its use of onions instead of leeks. The reason they have taken root like this is that onions, which Hokkaido produces, are less expensive to get hold of than leeks, and they also go well with pork.
## Opportunities and Times of Eating Habits
It is eaten all year round, regardless of the season. It is often eaten at an izakaya (Japanese-style pub) and speciality restaurants, and is hardly ever made at home. Locals also get "Muroman Yakitori" as takeout from a speciality store to have as the main dish around a dining table when they gather with relatives and friends and so on in large numbers.
## How to Eat
The pork that is used in most restaurants is not the belly but the shoulder. In Muroran City and other areas in southern Hokkaido, when the word "yakitori" is written on the menu, it is generally a combination of pork and onions. In order to distinguish it from the "yakitori" that is made with chicken, many restaurants nowadays refer to their pork skewers as "pork sei" or "pork seiniku" (i.e. high quality pork), and their chicken skewers as "chicken sei" or "chicken seiniku."The method of preparation differs from restaurant to restaurant, but the basic style is to alternately skewer bite-sized pork shoulder loin and onions cut into wedges. Each restaurant uses its own unique dipping sauce to add flavor, after which, it is dipped in mustard that comes on a dish. Some restaurants also offer the option of salt flavor.
## Efforts for Preservation and Succession
(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)There are many restaurants in Muroran City that sell "Muroran Yakitori." It has also become so well known that there are stores selling "Muroran Yakitori" in the surrounding areas of Muroran City and in other areas of Hokkaido. Muroran City has devised a character to promote the image of "Muroran Yakitori," and "Muroran Yakitori-don" (Muroran Yakitori served on a bowl of rice) is included on school lunch menus. The entire city is making efforts to carry on the tradition.
## Ingredients
- Pork (shoulder or belly): 35g-38g
- Onion: 3g-5g
- Mustard: Approx. 5g
- sauce (soy sauce, sugar, leek, chicken stock, flour, etc.): 2-3 g
## Recipe
1. 1. Cut a block of pork shoulder.
2. 2. Skewer pork and onion and grill over charcoal (two on each skewer, meat, onion, meat, onion, meat, no onion at the bottom).
3. 3. Place the skewers in the sauce pot.
4. 4. Grill over charcoal again.
5. 5. Arrange on a plate, garnish with mustard and it's done.
## Provider Information
provider : "Isehiro"
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# Bibai Yakitori(Bibai Grilled chicken skewers) ｜ Our Regional Cuisines
**Cuisine Name**: Bibai Yakitori(Bibai Grilled chicken skewers)
**Region**: Our Regional Cuisines
## Main Lore Areas
Bibai City
## Main Ingredients Used
Chicken, liver, heart, gizzard, internal eggs, onions
## History, Origin, and Related Events
Bibai City sits between Sapporo and Asahikawa. The western part is on the low lying ground of the Ishikari Plain and is known as being one of Hokkaido’s bread baskets. On the eastern side, there is a hilly region which extends into the Yubari Mountains. Formerly one of the biggest coal mining towns in Japan, many mine workers used to bustle around here. At that time, "Bibai Yakitori" is said to have been a favorite place for the mine workers to come and eat at. Even today, a wide range of people from children to adults come to eat at "Bibai Yakitori" as local soul food.It is said that "Fukutaro Mifune", who ran a yakitori stand in Bibai City, invented his dish around 1955 (the first half of the 1950s). At that time, yakitori restaurants threw away offal and skin, but seeing this, "Fukutaro Mifune" thought this was a waste and began selling “motsu kushi” using the offal. These motsu kushis became popular among the locals and mine workers, and it became known as "Bibai Yakitori". Today, “Bibai Yakitori” still means “motsu kushi”, which they make by skewering different chicken parts, such as the head, skin, internal eggs, gizzards, and onions, and then grilling them on a skewer.One characteristic of "Bibai Yakitori" is that they use onions instead of leeks. The reason for this is because "Bibai" is famous for onions, which are grown in the space around the city and their agriculture is flourishing. So, you can get good quality onions at relatively low prices compared to leeks.
## Opportunities and Times of Eating Habits
In the pioneering times of the Meiji Era, every household was very careful in raising their chickens and ate them on special holidays.Even now, it is served at "izayakas (=Japanese bars) "and specialty restaurants, people also eat it at parties, weddings, and funerals, and many order it in large amounts to take home with them. Even today, it is served at taverns and specialty restaurants, but it is also eaten at parties, weddings, and funerals, and many people order it in large quantities to take home.
## How to Eat
"Bibai Yakitori", which is made with motsu, is unique in being seasoned with salt and pepper and because it uses onions instead of leeks. Normally they put the skin at one end of the skewer and the thighs at the other end. The onion get sweeter when it is grilled and goes well with the chicken motsu to bring out its flavor.Locals order soba at the end of their meals, and to enjoy it in a Bibai style, it is said they put "Bibai Yakitori" in it.
## Efforts for Preservation and Succession
(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)It is still served at "izakayas (=Japanese bars)" and specialty restaurants. It is so popular that it is sold not only in Bibai, but also in other parts of Hokkaido, including Sapporo.
## Ingredients
- A) chicken skin,: 50g
- A) onion: half
- A) chicken liver, gizzards,: 50g each
- A) chicken thighs,: 100g
- Salad oil as required:
- Sake,: two tablespoons
- A little salt:
- A little pepper:
## Recipe
1. 1. Cut A) into bitesize pieces.
2. 2. Put the chicken skin, onion, liver, gizzards, onion, and thigh onto the skewer in that order.
3. 3. Heat the salad oil in a frying pan, add 2), and cook through on a medium heat while turning over.
4. 4. Add the sake, and when the liquid has disappeared, sprinkle on salt and pepper.
## Provider Information
provider : Recipe provided by: "the Bibai Products and Tourist Association".
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# Bibai no torimeshi ｜ Our Regional Cuisines
**Cuisine Name**: Bibai no torimeshi
**Region**: Our Regional Cuisines
## Main Lore Areas
Bibai City
## Main Ingredients Used
Chicken, rice, onions
## History, Origin, and Related Events
Bibai torimeshi" is a local dish of Bibai City that is still enjoyed at home. It is said to have originated in the Meiji period (1868-1912), when the development of Hokkaido was promoted in earnest. Toyojiro Nakamura, a farmer who settled in the Nakamura area of present-day Bibai, encouraged chicken farming by giving his tenant farmers a pair of chickens to raise until rice cultivation got underway, out of concern for the health and livelihood of the farmers. Later, when rice production began to increase, the farmers would serve "torimeshi" (rice with chicken meat) to their guests, which was made by mashing the chickens and cooking them with rice. Even today, local women in the Nakamura area continue the tradition of making "torimeshi," also known as "Nakamura no torimeshi.
## Opportunities and Times of Eating Habits
In the old days, both chicken and rice were precious foodstuffs, so they were served as hospitality food to guests visiting from far away. It was also served on festivals, New Year's Day, and other special occasions. Today, it is eaten throughout the year.
## How to Eat
The main ingredients used are only rice and stir-fried chicken and motsu. It is a simple dish seasoned with only soy sauce, sugar, and sake, and cooked to perfection. Because it is a simple dish, the flavor of the chicken broth spreads and the aroma and flavor are strong.Every family uses almost the same ingredients, but each family has its own recipe for seasoning. In some regions, it is customary to eat it with ramen noodles.
## Efforts for Preservation and Succession
(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In Bibai City, "Bibai torimeshi" is served at restaurants, drive-ins, and supermarkets. Some supermarkets in Hokkaido sell finely chopped chicken thighs that can be used for torimeshi. The dish is also eaten at home with different seasonings, and is widely enjoyed as part of school lunch menus.In the Nakamura area, local women are making "torimeshi" lunchboxes and selling them at local stores in an effort to spread the traditional taste.
## Ingredients
- Polished rice: 90g
- soy sauce: 3g
- Mirin (sweet cooking sake): 1g
- Sake: 1g
- Butter: 2g
- Water: Appropriate amount
- Chicken thigh meat: 20g
- Chicken breast: 20g
- sake: 1g
- Mirin (sweet cooking sake): 2g
- Sugar: 2g
- Soy sauce: 4g
- salt: 0.3g
- onion: 50g
- Oil: 1g
## Recipe
1. 1. Saute chicken thighs and chicken meat in oil, season with seasonings, add onion and cook briefly. Add onion and cook briefly.
2. 2. Drain into a colander and separate the ingredients from the liquid.
3. 3. Add the broth, butter and rice to the rice cooker and cook.
4. 4. Mix the ingredients into the cooked rice and finish cooking.
## Provider Information
provider : "the Bibai Products and Tourist Association"
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# Kobumaki ｜ Our Regional Cuisines
**Cuisine Name**: Kobumaki
**Region**: Our Regional Cuisines
## Main Lore Areas
Hidaka region
## Main Ingredients Used
Kelp, salmon, herring, kanpyo (dried gourd)
## History, Origin, and Related Events
In Hokkaido, which is one of the largest producers of kelp in Japan, "Kombu-maki" (kelp rolls), in which fish such as salmon and herring are rolled in kelp, has taken root. Kombu-rolls are often made with Hidaka kelp, which is soft and low in fiber content and is found in the Hidaka region. Today, kelp rolls are also made throughout Japan, and are often served at New Year's. Hokkaido accounts for 90% of the nation's kelp roll production.Hokkaido is Japan's leading kelp producer, accounting for 90% of the nation's total production. Kombu has a long history, and is even mentioned in the "Shoku Nihon Ki" (Records of Japan) in the 16th year of the Enryaku era (797). In the Kamakura period (1185-1333), trading ships began to carry kelp between the Matsumae area and Honshu, and in the Muromachi period (1333-1573), kelp was carried to Tsuruga in Echizen Province (present Fukui Prefecture) and then to Kyoto and Osaka. Later, as kelp fishing flourished during the Edo period (1603-1867), consumption of kelp increased, and it became a major transport item on the "Kitamae-bune," a Kansai route around the Sea of Japan. Kombu-maki" was made by combining kombu with herring, whose catches were high during the same period, and salmon, a specialty of Hokkaido, and became a local dish of Hokkaido.
## Opportunities and Times of Eating Habits
Kombu is often eaten during the New Year's holiday to bring good luck, as the word "yorokobu" means "good luck. It is also often used as an ingredient in dishes for Hare (festive) occasions, as it is written "yorokobu" (meaning "good old kelp") to convey a wish for longevity, or "kobu" (meaning "child") to express a sense of prosperity for one's offspring.Herring is also considered to be a food of good luck, and herring "kombu-maki" (kelp rolls) are often included in osechi dishes. Because herring used to be as important as the parents who kept life together as a preserved food during the harsh winters of Hokkaido, it is also written as "nishin" (meaning "two parents" in Japanese), which is also a wish for the fulfillment of children and the prosperity of offspring. In addition, "kombumaki" made from dried kipper has traditionally been valued as a winter preservation food.
## How to Eat
After returning kelp and kanpyo to water, the fish is wrapped in kelp, tied with kanpyo, and boiled in sugar, soy sauce, and sake. The fish wrapped in kelp are mainly salmon and herring, but depending on the region and household, shishamo and chica are also used.
## Efforts for Preservation and Succession
(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)It is famous throughout Japan as an ingredient of Osechi dishes, and is eaten not only in Hokkaido but also in other parts of the country. It is often made at home, but nowadays it is also available at supermarkets.
## Ingredients
- Herring, cut into pieces: 3 pieces
- Boiled kelp: 50g
- Kampyo (dried gourd): 2 pcs.
- Mirin (sweet cooking rice wine): 1／4 cup
- sugar: 1 1／2 cups
- soy sauce: 1／2 to 2／3 cup
- vinegar: 1／2 tbsp.
- salt: 1／6 tsp.
- Rice rinsing liquid: to taste
## Recipe
1. 1. Wipe the kombu with a dish towel and cut into 15 cm pieces. Soak the kipper overnight in rice water, wash clean, and cut to the width of the kombu.
2. 2. Place the kipper on the kombu, roll it up, and tie it with washed kanpyo.
3. 3. Lay the kombu rolls flat in a pan, pour in plenty of water, simmer for a few hours, then add sugar, mirin, soy sauce, and vinegar and cook until the flavors are absorbed.
## Provider Information
provider : "A Taste of Hokkaido" (by Akiko Nanbu)
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# Sekihan(Red rice) ｜ Our Regional Cuisines
**Cuisine Name**: Sekihan(Red rice)
**Region**: Our Regional Cuisines
## Main Lore Areas
All over Hokkaido
## Main Ingredients Used
Uruchi rice, glutinous rice, amanatto (sweet soybeans)
## History, Origin, and Related Events
Sekihan (red rice) is often eaten on special occasions throughout Japan. In Hokkaido, there is a unique food culture to cook sekihan with ama-natto (sweet soybeans). In other regions, sekihan is cooked with azuki beans and seasoned with sesame salt, so it does not have a sweet taste, but sekihan in Hokkaido with ama-natto is sweet.The origin of "sekihan" with ama-natto is a matter of some debate, but it is said to have been invented in the late 1950s by Ms. Akiko Nanbu, founder and first president of Koshio Gakuen Educational Corporation in Sapporo, to make it easier for busy mothers to cook sekihan. As a working mother herself, she wanted to give her children something they would enjoy to eat, even though it was time-consuming to cook azuki red rice, so she established a simple method of cooking rice, mixing it with ama-natto, and adding color with food coloring.Dr. Nambu, who is also a leading expert on Hokkaido's local cuisine, gave lectures throughout the prefecture. When he taught local mothers how to make "sekihan" (red rice) using amanatto, the children were delighted and it quickly became very popular. Later, it was introduced in newspapers, on the radio, and in other media, and quickly spread throughout the province.
## Opportunities and Times of Eating Habits
Because it is made from glutinous and non-glutinous rice and amanatto (sweet soybeans), which are available year-round, it is eaten throughout the year. Because it is easy to make, it is often prepared at home, and is sometimes served in school lunches. As is customary throughout Japan, it is also eaten on special occasions, and although it is a sweet rice dish, it is often served with side dishes.
## How to Eat
Mix glutinous rice and Uruchi rice, add a slight color to the rice with food coloring, cook it, and mix the amanatto (sweet soybeans) into the cooked sekihan (red rice). Then the heat from the cooked "sekihan" (red rice) will melt the ama-natto a little around the ama-natto, making that part especially sweet. According to the recipe by the inventor, Mr. Nambu, glutinous rice and Uruchi rice are mixed in the ratio of 01時01分, but the ratio can be changed to suit different tastes. Each household often has its own unique arrangement.
## Efforts for Preservation and Succession
(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In Hokkaido, the word "sekihan" often refers to "sekihan" with ama-natto, and it has already become an established part of the food culture. In Hokkaido supermarkets and convenience stores, "sekihan" with sweetened red beans is more commonly available than "sekihan" with unsweetened red beans. Recently, the impact of "sekihan with sweet red beans" is gaining recognition nationwide.Convenience stores and supermarkets in Hokkaido are collaborating to promote "sekihan day" on November 23 (registered by the Japan Anniversary Association).
## Ingredients
- Leap rice: 1.5 cups
- Glutinous rice: 1.5 cups
- Water: 3 cups
- Ama-natto (sweet soybeans): 100 g
- salt: 2／3 tsp.
- red ginger: 30g
- Black sesame seeds: 1／2 tbsp.
- Salt (for sesame salt): 2 tbsp.
- Red food coloring: A pinch
## Recipe
1. 1. Mix and wash Uruchi rice and glutinous rice, then soak in water for about 30 minutes to drain. Wash the ama-natto quickly and drain. Be careful not to soak the glutinous rice in water for too long or it will become soft.
2. 2. Put water in a pot over heat, mix salt and red bean paste, add rice, bring to a boil, cook over medium heat for 5 minutes, then reduce heat to low and cook for 10 minutes, turn off heat and add ama-natto when steaming.
3. 3. Place cooked sekihan in a bowl, sprinkle with sesame salt mixed with black sesame and salt, and garnish with thinly sliced red ginger.
## Provider Information
provider : "A Taste of Hokkaido" (by Akiko Nanbu)
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# Ramen ｜ Our Regional Cuisines
**Cuisine Name**: Ramen
**Region**: Our Regional Cuisines
## Main Lore Areas
All over Hokkaido
## Main Ingredients Used
Chinese noodles, green onions, pickled bamboo shoots, chashu pork
## History, Origin, and Related Events
There is a theory that "Nankin-soba" served at a Western-style restaurant in Hakodate in 1884 was the "first ramen in Japan," but this is not certain due to a lack of detailed documentation.In the postwar period, ramen rapidly became a part of the diet in Hokkaido, where temperatures were cooler. Local ramen with characteristics suited to the climate of each region were born, such as Sapporo's "miso ramen," Hakodate's "shio ramen," and Asahikawa's "shoyu ramen. Since then, the number of ramen stores in Hokkaido has increased, and each store has evolved in its own way as they compete with each other for flavor.Hokkaido's "ramen" is often based on thick, oily pork bone broth, which is believed to have been inherited from the cloudy pork bone broth eaten by the Ainu people in the past. As for noodles, many restaurants use noodles made at noodle mills rather than homemade noodles. The relationship between the noodle stores and the noodle makers is therefore deep, and there is a unique custom in which the noodle store that makes the noodles used by the store is presented with the curtain of the noodle shop.
## Opportunities and Times of Eating Habits
There are many ramen stores in Hokkaido, and ramen is eaten throughout the year, regardless of the season.
## How to Eat
Most of the ingredients are orthodox, such as green onions, bamboo shoots, and chashu pork, but miso-butter ramen and seafood ramen using Hokkaido's specialties are also popular among tourists.In addition, there is a particular way of making ramen that is suited to the climate of each region. In Asahikawa, where ramen is made in cold weather, the soup is coated with flavored oil (burnt lard, etc.) to prevent it from getting cold and to ensure that the ramen stays hot until the end. Hakodate, on the other hand, uses a clear pork bone broth with little fat and a refreshing taste. Kushiro's "ramen" also uses thin, frizzled noodles. It is said that this was done to shorten the boiling time of the noodles so that they could be served quickly to busy fishermen when the North Sea fishing industry was prosperous. In addition, you can enjoy "kelp ramen" on Rishiri Island, "curry ramen" in Muroran, and other regional "ramen".
## Efforts for Preservation and Succession
(Outline of the people who have passed on the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)As one of the few "tastes" selected as one of the "Hokkaido Heritage", which is a selection of tangible and intangible assets to be handed down to the next generation as treasures for all Hokkaido-area residents, local ramen using local ingredients are being made in various parts of Hokkaido as a resource for tourism and regional revitalization. In addition, various types of ramen supervised by famous restaurants and bearing their names are available at supermarkets.
## Ingredients
- Chinese Soba Noodle: 4
- Pork (lump): 100g
- Chinese chicke: 100g
- Bean sprouts: 200g
- onion: 1
- green bell pepper: 1
- Chinese cabbage: 2 pieces
- 1 egg: 1
- Green onion: 1／2 leek
- lard: 3 tbsp.
- Soup (made from pork bones): 8 cups
- Mirin (sweet cooking sake): 3 tbsp.
- sugar: 2 tbsp.
- salt: 2 tsp.
- soy sauce: 5 tbsp.
- pepper: a pinch
- garlic: a pinch
- drizzle of salad oil: a pinch
## Recipe
1. 1. Soak pork chunks for a while in dipping sauce containing 1 tablespoon mirin, 2 tablespoons soy sauce and garlic, then grill them in salad oil, basting them with the dipping sauce, and cut them into thin slices to make char siu pork.
2. 2. Fry sinachiku in lard, season with 1 tablespoon each of sugar and soy sauce, remove beard and black skin from bean sprouts, cut onion and green pepper into strips, cut Chinese cabbage into strips, and cut eggs into rounds after hard-boiling.
3. 3. Heat lard in a pan, saute vegetables, pour in broth, add 2 tablespoons mirin, 3 tablespoons soy sauce, sugar, salt and pepper to taste.
4. 4. Bring a pot of water to a boil, add Chinese soba noodles, bring to a boil, add water and boil until tender, place in a bowl, pour in the hot broth, top with pork and egg, and sprinkle with small slices of green onion.
## Provider Information
provider : "Taste Of Hokkaido" (Akiko Nambu)
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# Ikameshi ｜ Our Regional Cuisines
**Cuisine Name**: Ikameshi
**Region**: Our Regional Cuisines
## Main Lore Areas
Southern Hokkaido area
## Main Ingredients Used
Squid, glutinous rice, Uruchi rice
## History, Origin, and Related Events
Ikameshi is a famous local dish of the Hakodate and Oshima regions. It is said that ikameshi was originally invented as a boxed lunch at Mori Station on the Hakodate Main Line during World War II, when rice was in short supply due to food control measures. The ingredient used was squid, which was readily available due to its large catch in the southern Hokkaido area at the time, and was used to "save rice, if only a little.The "ikameshi," squid stuffed with rice and cooked to perfection, was so popular because it was easy to eat, filling, and tasty that even today it is a popular ekiben that many people purchase whenever a train arrives.
## Opportunities and Times of Eating Habits
Ika-meshi is relatively easy to prepare at home and can be enjoyed throughout the year. It goes well as a side dish, a snack, or a side dish to accompany alcoholic beverages, and is popular among both children and adults of all ages.
## How to Eat
Remove the leg part of the squid called geso, take out the entrails, clean and wash the body, stuff the body with glutinous rice or Uruchi rice, fasten with toothpicks, add soy sauce, sugar, salt and sake, and cook slowly in a pot. The rice is then cooked slowly in a pot with soy sauce, sugar, salt, and sake. The rice is soaked in the flavor of the squid and the sweet and spicy sauce. Be careful not to add too much glutinous rice when cooking the rice, or the rice will explode. To prevent the rice from bursting, it is better to pierce a few holes in the body of the squid with a toothpick in advance.As ingredients to be stuffed inside with rice, finely chopped geso, bamboo shoots, shiitake mushrooms, green peas, etc. can also be added.
## Efforts for Preservation and Succession
(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Ikameshi" at Mori Station, which is said to be the origin of ikameshi, is still popular. Recently, retort-packaged ikameshi is sold at supermarkets and mail-order stores, making it readily available.
## Ingredients
- Squid: 4 to 8
- Glutinous rice: 1 cup
- red ginger: a pinch
- Dashi stock: a little
- sake: 2 tbsp.
- sugar: 1 tbsp.
- soy sauce: 4 tbsp.
- salt: a pinch
- toothpick: 4 to 8
## Recipe
1. 1. Gut and peel squid, remove legs, and cover with boiling water. Cut the legs into about 5 mm pieces and cook them in light seasoning.
2. 2. Soak glutinous rice in water overnight, drain, mix with squid legs, stuff into squid body, and fasten the ends with toothpicks.
3. 3. Put sake in a pan, arrange the two ingredients, pour broth until the pan is filled to the brim, simmer for about 30 minutes, add mirin, sugar, soy sauce, and salt, and bring to a slow boil over low heat.
4. 4. For large squid, cut into 2 cm round slices. For small squid, place in a bowl without cutting, and garnish with thinly sliced red ginger.
## Provider Information
provider : "Taste Of Hokkaido" (Akiko Nambu)
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# Butadon (pork bowl) ｜ Our Regional Cuisines
**Cuisine Name**: Butadon (pork bowl)
**Region**: Our Regional Cuisines
## Main Lore Areas
Tokachi region
## Main Ingredients Used
Pork, rice, green onions
## History, Origin, and Related Events
Pork farming began in the Tokachi region around the end of the Meiji period (around 1910), and pork has been a popular food in the region since then. Obihiro City in the Tokachi region, where the pig farming industry used to thrive, is said to be the birthplace of "Butadon (pork bowl)". Thick slices of pork dipped in a sauce seasoned with sugar and soy sauce and topped with rice, called “Butadon”, is a specialty of Obihiro City. The origin of "Butadon" is said to be when a restaurant in Obihiro City made a bowl of rice topped with charcoal-grilled pork and broiled eel-like sauce in the early Showa period (around 1930). The owner of the restaurant decided to serve stamina food after watching farmers and laborers work hard and sweat. Initially, he wanted to use eels as an ingredient, but eels were expensive and hard to get. So he turned his attention to pork. In those days, the pig farming industry was thriving in the Tokachi region, and pork was readily available and close at hand. This is how Obihiro's "Butadon" was born, and it is now famous all over Japan.
## Opportunities and Times of Eating Habits
It is also served as a local home-style dish, and is enjoyed by people of all ages throughout the year. It is also widely served at restaurants in the Tokachi region.
## How to Eat
Mainly use pork loin or belly. After frying the pork, it is dipped in a sauce made of sugar and soy sauce. Most of the toppings are white onions, but green peas and other vegetables may also be added. It is a very simple dish with no extra ingredients other than yakumi (condiments).Grilled over a charcoal fire, it is even more savory.
## Efforts for Preservation and Succession
Food manufacturers have developed "pork bowl sauce" products, which are sold at supermarkets. In recent years, it has attracted attention as a local gourmet and local cuisine, and is often featured in gourmet magazines and guidebooks. As a result, customers visit not only Hokkaido but also from all over the country.A food manufacturer in Hokkaido has designated February 10 as "Buta-don no Hi" (registered with the Japan Anniversary Association), from the combination of the words "2 (buta)" and "10 (don)," and is promoting it as a day to taste and enjoy Tokachi's "buta-don" (pork bowl).
## Ingredients
- Pork (loin): 150g
- shallot: 1／4 of a stick
- Tokachi Pork Bowl Sauce] Soy Sauce: 2 tbsp.
- Tokachi Pork Bowl Sauce] Sugar: 1 tbsp.
- Tokachi Pork Bowl Sauce] Mirin (sweet cooking sake): 1／2 tbsp.
- Rice (cooked): 200g
## Recipe
1. 1. Cut the leeks into appropriate lengths and core the inside after cutting into the surface. Open the surface and shred along the fibers to make white onion for topping.
2. 2. Cut the pork into 4 or 5 stripes so that the meat does not curl up.
3. 3. Heat oil in a frying pan and place the meat on the pan. Turn the meat over when the fat around the meat becomes transparent. When the meat is about 80% done, remove it from the pan.
4. 4. Add the quantity of sauce to the pan from which the meat was removed and reduce slightly.
5. 5. When the sauce has thickened slightly, return the meat to the pan again and toss it with the sauce, turning it over.
6. 6. When the meat is thoroughly cooked and shiny, remove it and place it on top of the rice. Pour the remaining juices from the pan over the rice. Finally, top with the shredded green onion.
## Provider Information
provider : Sorachi, a tare shop in Hokkaido
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# Salmon Chanchan Yaki ｜ Our Regional Cuisines
**Cuisine Name**: Salmon Chanchan Yaki
**Region**: Our Regional Cuisines
## Main Lore Areas
Ishikari region
## Main Ingredients Used
Salmon, cabbage, onions, carrots, peppers, bean sprouts, miso
## History, Origin, and Related Events
“Salmon Chanchan Yaki” is a dish of steamed salmon and seasonal vegetables caught from fall to winter and seasoned with miso. It is said to have originated in a fishing town in the Ishikari region, but it has become famous nationwide, and in 2007 it was selected as one of the "100 Best Local Dishes in Rural Areas (sponsored by the Ministry of Agriculture, Forestry and Fisheries)" along with “Ishikari Nabe” and “Jingisukan” (mutton barbecue). There are many theories as to the origin of the name "Chanchan Yaki," such as "because it can be made quickly (onomatopoeia “cha cha”)," "because my dad (Oto-chan) makes it," and "because the griddle and spatula make a chunky sound when they are baking”. In Ishikari City, fishermen caught salmon in the early Showa period (around 1930) and on board grilled them on a griddle made from a drum. Salmon in Hokkaido have a long history, and the Ainu people used to catch them as a valuable food source. Hokkaido still boasts the largest salmon catch in Japan, and there are many local dishes that use salmon.
## Opportunities and Times of Eating Habits
The sauce is often made to each family's taste by combining their favorite soy sauce with sugar, soup stock, mirin, oligosaccharides, and other ingredients.
## How to Eat
The salmon and seasonal vegetables are covered with butter and steamed together, then seasoned with miso, sugar, mirin, and sake. The original "chanchan-yaki" is made with salmon cut into three pieces, but filleted salmon can also be used for easy preparation at home. The traditional way to cook chanchan-yaki is to grill it on a griddle, but nowadays it is more commonly cooked on a hot plate or in a frying pan. It is often baked in foil, and many younger generations prefer to put mayonnaise on it at the end.
## Efforts for Preservation and Succession
It originated as a fisherman's dish in Hokkaido, but is now well known throughout Japan. Since the ingredients are readily available at supermarkets and other places, it is also made at home, not only in Hokkaido, but throughout the country.It is often served at local festivals and events. It is also taught in cooking classes as a local dish of Hokkaido.
## Ingredients
- chum salmon (Oncorhynchus keta): 50g (increase or decrease as desired)
- salt: a little
- pepper: a little
- A] Miso: 1／2 tbsp.
- A] Sugar: a little
- A] Mirin (sweet cooking rice wine): a little
- A] Sake: a little
- cabbage: 30g
- onion: 15g
- carrot: 3g
- Lyophyllum shimeji (species of edible mushroom): 10g
- green bell pepper: 5g
- butter: 2g
## Recipe
1. 1. Season salmon with salt and pepper.
2. 2. Cut cabbage into chunks and onion into slices. Cut carrots into strips and green bell pepper into slightly thicker strips. Remove any stones from the shimeji mushrooms and break them into pieces.
3. 3. Place cabbage, onion, shimeji mushrooms, carrots and green pepper on aluminum foil. Top with butter and close the foil.
4. 4. Put water in a frying pan, add 3 and steam.
## Provider Information
provider : Hokkaido University of Education and Culture, Yamagata, Mutsuko
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# Imomochi(potato rice cake)／Imodango(potato dumplings) ｜ Our Regional Cuisines
**Cuisine Name**: Imomochi(potato rice cake)／Imodango(potato dumplings)
**Region**: Our Regional Cuisines
## Main Lore Areas
All over Hokkaido
## Main Ingredients Used
Potato, potato starch
## History, Origin, and Related Events
“Imomochi” (potato rice cake) is a local dish that is easy to make at home using potatoes, one of Hokkaido's most popular agricultural products. In some areas, it is also known as "Imodango” (potato dumplings). Besides Hokkaido, “Imomochi” are also produced in Gifu, Kochi, and Wakayama prefectures, but the type of potatoes used and the way they are made differ depending on the region. “Imomochi” is said to have originated in the early days of rice farming, when rice cakes were made using potatoes that were abundantly available at the time, instead of glutinous rice. In addition to potatoes, pumpkins are sometimes used, and even today they are known as "Kabocha mochi” (pumpkin rice cake). During the pioneer days of the Meiji period (1868 - 1912), "Imomochi" was valued by the pioneers as a valuable source of protein. Because of its ease of preparation, it became a popular dish among the people. It was eaten during and after the war, when food was scarce, and is now a staple snack in Hokkaido. It is popular with people of all ages, from adults to children.
## Opportunities and Times of Eating Habits
Potatoes are available year-round and are commonly eaten throughout the year. They are also made as a snack for children, and are still very popular among people of all ages.
## How to Eat
It is very simple to make. Simply mash steamed potatoes, shape them into a ball, and bake them until they are browned. Only potato starch is used, but a small amount of flour is added to the potato starch to make it smooth to the palate. The potatoes are often made from baron potatoes, but other varieties of potatoes can also be used. The dish can be eaten with butter or dipped in a sweet and spicy sesame sauce, depending on the region and the household. They can also be cooked in various ways, such as baked with cheese inside, deep-fried, or added to soups.
## Efforts for Preservation and Succession
It is still eaten today as a quick snack or light meal. It is sold at souvenir stores and highway service area kiosks, and is often served at restaurants. Recently, frozen "imo-mochi" and "imo-mochi" flour are sold at supermarkets, making it easy to make at home.
## Ingredients
- potatoes: 800g
- soy sauce: appropriate quantity
- oilseed perilla: appropriate quantity
- salt: small quantity
- sugar: appropriate quantity
- butter: appropriate quantity
- white sesame seeds: appropriate quantity
- starch: small quantity
## Recipe
1. 1. Boil the potatoes and put them in a mortar and pestle after they cool down until they become sticky like rice cakes. (If potato starch is added, mash the potatoes while they are still hot.)
2. 2. Roll 1 into a shape and bake in a hot frying pan with butter.
3. 3. Grind sesame seeds and sesame seeds, add sugar and soy sauce, and make sauce.
4. 4. Garnish with sauce. Top with butter if desired.
## Provider Information
provider : Kouio Gakuen Culinary and Confectionery College
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# Ishikarinabe(Ishikari hot pot) ｜ Our Regional Cuisines
**Cuisine Name**: Ishikarinabe(Ishikari hot pot)
**Region**: Our Regional Cuisines
## Main Lore Areas
Ishikari region
## Main Ingredients Used
Salmon, cabbage, radish, miso
## History, Origin, and Related Events
“Ishikari Nabe” (Ishikari hot pot) is a typical local cuisine of Hokkaido. As the name suggests, it is a fisherman's dish from Ishikari Town, located at the mouth of the Ishikari River, famous for salmon. Salmon fishing has been popular in the Ishikari region since the Edo period (1603 - 1868). When celebrating a big catch, fishermen are said to have been rewarded with chunks and bony parts of freshly caught salmon, which they would put directly into a pot of miso soup. Around 1950, when Ishikari City's salmon haul seine fishing drew attention as a symbol of Hokkaido's fishing industry, many tourists flocked to the city to see it. When “Ishikari Nabe” was served to tourists who were waiting for the time to pull the seine out of the water, the dish was so delicious that it became well known throughout the country.
## Opportunities and Times of Eating Habits
A classic winter nabe dish that warms the body during the cold winter months. Miso (soybean paste) is used to warm the body, and it is boiled in a large pot and eaten hot. Originally a fisherman's dish, it is now a standard home-style dish. It is also popular among tourists, and there are several restaurants in the Ishikari region that are famous for Ishikari nabe.
## How to Eat
Ishikari nabe" is a delicious nabe dish of chopped salmon meat and fish roe in a kelp broth with vegetables, seasoned with miso, and sprinkled with sansho (Japanese pepper) as an accent at the end.Vegetables often include onions, cabbage, leeks, radish, shiitake mushrooms, tofu, and other ingredients, but it varies from household to household. Some families add salmon roe on top for a luxurious taste, while others use butter to add flavor. Ishikari nabe is also rich in collagen, which is lost when salmon skin is grilled, and is known to be good for beauty.
## Efforts for Preservation and Succession
In 2007, Ishikari City launched the "Ishikari Nabe Revival Project" to increase the number of restaurants serving Ishikari Nabe. In the same year, the "Aki-Ajinokai" was established to promote Ishikari Nabe, and September 15 was designated as Ishikari Nabe Day (registered with the Japan Anniversary Association) to promote the dish. The date is also a play on the Japanese word "kuikoro," which means "to eat.
## Ingredients
- salmon: 400g
- milt: small quantity
- tofu: 1clique
- salted salmon roe: small quantity
- daikon radish: 150g
- solidified jelly made from the rhizome of devil's tongue (konnyaku): 1
- carrot: 100g
- shiitake mushrooms: 4 pieces
- monk's quarters: 50g
- shallot: 3
- spinach: 100g
- white rape: 4 pieces
- French beans: 50g
- Juicy kombu: 3 pieces of 30g
- soup stock made from konbu: appropriate quantity
- Mixed miso] Miso: 100g
- Mixed miso]Mirin (sweet cooking sake): 2 tbsp.
- Mixed miso]Sugar: small quantity
- salt: small quantity
- powdered Japanese pepper powder: small quantity
## Recipe
1. 1. Cut the salmon into chunks, cut the milt into pieces of appropriate size, remove the muscles from the skin, and make them into barako.
2. 2. Cut tofu into cubes, tear konnyaku into bite-sized pieces, cut daikon, carrot, and shiitake mushrooms into half-moon or ginkgo (ginkgo) pieces, burdock root into thin strips, and scallion into diagonal slices.
3. 3. Boil Chinese cabbage and spinach, wrap spinach around a core of Chinese cabbage, tie in 3 or 4 places with thinly sliced kelp, and cut into 2 to 3 cm pieces. Fold the stringy part of the string beans by hand, and boil them green.
4. 4. Place kombu (kelp) in an iron or earthenware pot, place a bowl of miso (a mixture of miso, mirin, sugar, and salt) in the center, and place salmon, milt, sujiko, tofu, konnyaku, vegetables, etc. around the kombu.
## Provider Information
provider : A Taste of Hokkaido" by Akiko Nambu
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# Nishin Zuke(pickled herring) ｜ Our Regional Cuisines
**Cuisine Name**: Nishin Zuke(pickled herring)
**Region**: Our Regional Cuisines
## Main Lore Areas
Rumoi region
## Main Ingredients Used
Herring, radish, cabbage, carrots, red pepper
## History, Origin, and Related Events
“Nishin Zuke” (pickled herring) is a local dish that conveys the history of the herring industry in Hokkaido. From the late Edo period (around 1750) to the Meiji period (1868 - 1912), the herring fishery in Hokkaido, especially on the Sea of Japan side, was at the height of its prosperity. In spring, when large schools of herring come to the coast to spawn (which is called “Kuki”), the sea is often seen to be dyed white. The catch of herring reached its peak in the Meiji period, and at one time there were nearly one million tons of herring caught, but from around 1960, the herring population declined rapidly and the catch of herring was almost non-existent. At present, the herring, which are established in and around lakes and marshes such as Akkeshiko (Lake Akkeshi), are often caught, but the catches are nowhere near as large as they were in their heyday. “Nishin Zuke” is a local dish that has been made in households since the days when fishing for herring was at its peak. In those days, storing food to get through the cold winter was important, and pickles were used as one way to preserve it. It was made by marinating dried herring and vegetables together before winter arrives, which became known as "Nishin Zuke". The catch of herring has decreased, but it is still a winter family dish in Hokkaido.
## Opportunities and Times of Eating Habits
Herring caught in the spring were dried and preserved as kipper, and in late fall they were pickled with vegetables and eaten in the winter. When herring were in abundant supply, every household used to make this dish.
## How to Eat
Soak kipper in water with dissolved wood ash or rice water for 1 to 2 days. After that, rinse thoroughly, remove the scales, cut into 4 to 5 cm lengths, and marinate with cabbage, radish, carrots, etc. in rice malt and salt. The salt content is not so strong, and the use of rice malt to marinate the herring for a long period of time allows fermentation to progress, giving it a mellow taste and increasing the flavor and aroma of the herring.Daikon radish should be dried until supple, cabbage cut into chunks, and carrots cut into strips and added. Some families add bell peppers cut into strips. In a container for pickles, alternately layer rice malt, salt, herring, and vegetables, and place a weight on top of the container. The ingredients may be mixed and pickled from the beginning.In the past, it was stored outdoors because the taste changes more quickly if it is kept in a warm place. In winter, when the temperature drops below freezing, the water in the vegetables freezes, giving it a crunchy texture. Today, many households store them in refrigerators.
## Efforts for Preservation and Succession
Although the number of households making pickled herring has declined, it is still readily available at supermarkets and other outlets, and is still eaten throughout Hokkaido. The Rumoi region, which once thrived on herring fishing, has excellent techniques for processing herring by chopping them up, and these techniques are still passed down today.
## Ingredients
- daikon radish: 2.5kg
- cabbage: 2.5kg
- malted rice: 0.2kg
- herring strips: 0.25kg
- carrot: 0.2kg
- ginger: 40～50g
- red pepper: 2 or 3pecies
- salt: 3% of weight
- stone weight (as used on pickle-tub covers):
## Recipe
1. 1. Cut dried daikon radish into chunks, cabbage into chunks, and carrot and ginger into strips. Remove seeds from red pepper and cut into small pieces.
2. 2. Soak kipper in rice water overnight, remove scales, and cut into 4-5 cm pieces.
3. 3. Soak koji in warm water.
4. 4. Place all ingredients in a pickle barrel (pickle bowl), sprinkle with salt, and stir to combine. Flatten the surface and place a weight on top.
## Provider Information
provider : Hokkaido University of Education and Culture, Yamagata, Mutsuko
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# Hoshi Mochi(Dried rice cake) ｜ Our Regional Cuisines
**Cuisine Name**: Hoshi Mochi(Dried rice cake)
**Region**: Our Regional Cuisines
## Main Lore Areas
Tsugaru Region
## Main Ingredients Used
sticky rice, Sugar
## History, Origin, and Related Events
It has long been a preserved food made during the extremely cold season to take advantage of the cold and humid climate. It is also called “Korimochi”, and made in the Tsugaru region, especially famous in Goshogawara City. In the past, frozen rice cakes that looked like a curtain hung from the eaves of houses were a midwinter tradition. The rice cakes are made by adding more water than usual, cutting them, tying them into long strips of straw. Then, dipping them in water on a cold day, hanging them outdoors to freeze, and finally air-drying them. The whole process takes about two months and is very time-consuming. In the old days, the entire community worked together to make them, and they taste best when made in February, the coldest month of the year.
## Opportunities and Times of Eating Habits
Because it was easy to store and rich in nutrition, it was a valuable snack to be eaten in the fields during the busy farming season from spring to summer. It was also popular as a snack for children because it was easy to eat and had a hint of sweetness. The best dried rice cakes can be easily broken by hand, and have a unique crispy texture and crumble in the mouth.
## How to Eat
In the old days, each household had a "dried rice cake master" who was in charge of making them at the right time, and keeping an eye on the weather. Variations of dried rice cakes are sometimes made by adding ingredients such as sesame, roasted soybeans, green shiso, pumpkin, walnuts, red ginger, and peanuts. They can be colored. They are eaten as is, or lightly roasted so a hint of sweetness of the rice can be tasted. They are also delicious with brown butter or butter with soy sauce, or deep-fried.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Today, the opportunity to make dried rice cakes at home is decreasing due to the harshness of the work in the extreme cold. Also the fact is that logistics have become more convenient and preservative food is less necessary during the winter months. Nowadays, some farmers and families who carry on the tradition continue to produce dried rice cakes, and confectionary makers also produce them as souvenirs. The tradition is now being sought to be passed on so as not to extinguish it.
## Ingredients
- Sticky rice: 4.5 kg (=3 sho)
- Sugar: 300g
- Salt: 20g
- Water: 1440ml
- Sesame seeds: 1 small plateful
## Recipe
1. 1. Wash sticky rice and soak in water for a day and night.
2. 2. Drain off the water and steam the rice in a steaming basket.
3. 3. After steaming, put the rice into a rice-cake pounding machine to make rice cakes. Add salt. And add water several times along the way.
4. 4. After the rice has been thoroughly pounded, gradually add sesame and sugar to the rice and pound more thoroughly.
5. 5. Place a plastic sheet into a box and pour the rice cake mix in. Cover the surface with plastic.
6. 6. On the second day after pounding, remove the plastic and turn upside down.
7. 7. On the third day, cut the rice cake into pieces (10cm×6cm).
8. 8. At night, when the weather is coldest, tie the cut rice cakes into a braid. Tie 7 pieces of rice cake into a single strand. Then, tie it together with another strand to make a single set.
9. 9. After tying the rice cakes, put them in a box and fill the box with lukewarm water of about 35 degrees Celsius. Leave until the rice cakes are soft to the touch.(Leave for about 2 hours without changing the water).
10. 10. Remove the rice cakes from the box, hang them on a pole, and leave them outside in the cold air.(When you take out the rice cakes while they are still soft and expose them to the cold air, they will harden. In the morning, the rice cakes will be completely white.)
11. 11. In the cold evening, soak the rice cakes in warm water (about 40 degrees Celsius) and hang them on a pole to dry again. If too many rice cakes are placed in the warm water at once, they will stick together and the water temperature will drop rapidly. Be careful not to soak the rice cakes in the warm water for too long, or they will become too soft.
12. 12. Dry the rice cakes for at least one month.
13. 13. The best place to dry is where there is a slight breeze. If the breeze is too strong, the rice cakes will crack. Dried rice cakes should be made around the time of the coldest day in winter.
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Hittsumi (Wheat Flour Dumpling Soup) ｜ Our Regional Cuisines
**Cuisine Name**: Hittsumi (Wheat Flour Dumpling Soup)
**Region**: Our Regional Cuisines
## Main Lore Areas
Southern Region
## Main Ingredients Used
Wheat flour, chicken, carrot, gobou (= burdock), Japanese leek
## History, Origin, and Related Events
Local cuisine from southeastern Aomori Prefecture to north-central Iwate Prefecture, which was the territory of the former Nanbu domain. In the Nanbu region, where the cold climate was not suitable for rice cultivation, farmlands spread out. Therefore, dishes using minor grains, wheat flour, and buckwheat flour have been handed down from generation to generation. According to one theory, "hittsumi", wheat flour dumpling, has been made since the Heian period (794-1192). It is popular as a soup with a variety of ingredients that can be served as both main and side dish. It has been easily made not only during the postwar food shortage period, but also up to the present day.
## Opportunities and Times of Eating Habits
In the southern region of Aomori, wheat has been produced since ancient times. People kneaded wheat flour, stretched and pinched it into small pieces, and then cooked it in a pot. This stretching move is “hipparu” in Japanese, so it is said that the dish name came from this action. Ingredients and soup stock vary from region to region, season to season, and household to household. In coastal areas, crab and seafood are used, while in mountainous areas, chicken is often used and plenty of seasonal vegetables are added. As opposed to noodles, which are also made of flour, "hittsumi" does not need to be stretched and cut. It has been a beloved homemade dish because it only needs kneading and pinching, and is an easy- to-cook tasty dish.
## How to Eat
The trick is to let the dough rest enough after kneading until it becomes stretchy. This creates a unique, firm texture. In the old days, the dough was kneaded during the lunch break and then laid out to be ready for dinner. When you pinch off some pieces from the dough, and put them in a pot, they will cook and rise to the surface. That is the most delicious timing to scoop them out with the other ingredients and soup. The soup with "hittstumi" in a broth with large pieces of crab is a special coastal feast.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In Hachinohe City, this dish is very popular along with senbei soup. Both are common dishes eaten in homes even today. The "hittsumi" seasoning and ingredients vary from household to household, and the homemade taste is unique to each family. It is often served at local restaurants. Products such as "hittsumi" mix and pre-made nabe sets are now sold.
## Ingredients
- Wheat flour: 500g
- Water: a little less than 2 cups
- Chicken: 200-250g
- Carrots: 1 medium size
- Gobou (=burdock): 1 medium size
- Japanese leek: 3 medium size
- Sake: A little
- Soy sauce: as needed
- Dashi (=Japanese soup stock): 10 cups
- In addition, shiitake mushrooms, seasonal wild vegetables, regular vegetables, and mushrooms can be added.:
## Recipe
1. 1. Add a little less than 2 cups of water evenly to the wheat flour and knead to a soft consistency.
2. 2. Cover 1 with a wet dish towel and let it rest for 1 hour to half a day.
3. 3. Cut chicken into bite-sized pieces. Shave carrots and gobou(=burdock) .
4. 4. Put Dashi (=Japanese soup stock), chicken, carrot, and gobou(=burdock) in a pot and bring to a boil to make soup.
5. 5. Hold the dough in your left hand, spread them thinly with both fingers, tear them apart, and spread them one by one into the simmering broth.
6. 6. Finally, season with soy sauce and sake. Sprinkle diagonally sliced japanse leek, then turn off the heat.
7. 7. If kneaded well, the soup won’t thicken.If you rest the dough overnight, it will spread even better. When eating "hittsumi", it is best to knead it during lunch break, let it sit, and make it for dinner.
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Mizu to Hoya no Mizumono (Sea squirt and Mizu soup) ｜ Our Regional Cuisines
**Cuisine Name**: Mizu to Hoya no Mizumono (Sea squirt and Mizu soup)
**Region**: Our Regional Cuisines
## Main Lore Areas
Tsugaru Region
## Main Ingredients Used
Mizu (=elatostema umbellatum), Hoya(=Sea squirt)
## History, Origin, and Related Events
During the short summer of the Tsugaru region, locals enjoy a dish called "Hoya Mizu" which is made from seasonal ingredients. This dish is a combination of fresh "hoya(=Sea squirt)" and "mizu (=elatostema umbellatum)" mixed together with a "dashi(=Japanese soup stock)" made from "konbu(=kelp)". The locals say "hoya (=sea squirt) goes with mizu (=elatostema umbellatum)" because these two ingredients complement each other perfectly and are symbolic of summer cuisine. To fully appreciate the unique flavor and texture of "hoya(=Sea squirt)", you should visit the local area. The dish has a slightly unique scent and texture which, when combined with the refreshing and crunchy texture of "mizu (=elatostema umbellatum)" and the taste of the "konbu dashi (=Japanese soup stock made from kelp)", create a delicious and unforgettable dish.
## Opportunities and Times of Eating Habits
This home-style dish is indispensable in summer. "hoya(=Sea squirt)" is a delicacy that boasts all five flavors - bitterness, saltiness, sweetness, sourness, and umami. And when combined with fresh and green "mizu (=elatostema umbellatum)", it creates a mature and rich taste. Even though it's not commonly known as a local dish, it's an easy-to-make side dish that can be enjoyed by anyone at home. Aomori Prefecture is famous for its abundance of natural "hoya(=Sea squirt)", and traditional diving fishing method is carried out here. Natural sea squirt contains less bitterness and more sweetness than the farmed ones and is also rich in glycogen, which helps in recovering from fatigue.
## How to Eat
"Hoya(=Sea squirt)" is a strange-looking ingredient that is orange in color and about the size of a fist. It is sometimes called "sea pineapple" because of its appearance. To prepare it, you need to cut into the bumpy outer skin and drain the water inside. Then, you can eat the pale yellow flesh. The juice that comes out is also fragrant and can be used. "Mizu (=elatostema umbellatum)" is a type of mountain vegetable that is commonly found in the Tohoku region and can be harvested from spring to autumn.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)This dish has been passed down as an easy-to-make everyday meal at home, both in the past and now. It has also become a popular menu item at izakayas and small restaurants during the summer. Although its strong flavor may not be preferred by many children, it is a familiar dish enjoyed by people of all ages and genders.
## Ingredients
- Mizu (=elatostema umbellatum): 1 handful
- Hoya (=sea squirt): 5
- [Dashi (=Japanese soup stock)] Kombu(=kelp): 3cm(=1inch)
- [Dashi (=Japanese soup stock)] Water: 600ml
- [Dashi (=Japanese soup stock)] Salt: 1 tbsp.
## Recipe
1. 1. Take the "Mizu (=elatostema umbellatum)", remove the leaves, and peel the skin. Fold it into bite-sized pieces, about 3-4cm, and wash it. Boil water in a pot, add a pinch of salt, and boil the "mizu". Once it turns a vibrant green color, transfer it to cold water. Drain the "Mizu" afterward.
2. 2. Remove the skin and juice from the "hoya(=Sea squirt)", take out the internal organs, and rinse it with water after rubbing it with salt. Cut it into bite-sized pieces.
3. 3. Cut the konbu(=kelp) into thin strips, about 3-4cm long.
4. 4. Put the konbu(=kelp) in to make the dashi (=Japanese soup stock), season it with salt, and let it cool.
5. 5. Combine the "mizu" from step 1 and the "hoya(=Sea squirt)" from step 2, and place them in a small bowl. Pour the dashi (=Japanese soup stock) from step 4 into the bowl.
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Ika Menchi (Squid hamburger) ｜ Our Regional Cuisines
**Cuisine Name**: Ika Menchi (Squid hamburger)
**Region**: Our Regional Cuisines
## Main Lore Areas
Tsugaru Region
## Main Ingredients Used
Squid, Cabbage, Carrot, Onion
## History, Origin, and Related Events
It is a home-cooked dish spread in Tsugaru region, and made from minced ‘Geso’, squid legs left over after preparing squid sashimi, mixed with vegetables like onions and carrots, and wheat flour, then deep-fried. There are some stories behind the dish, but it is mainly said that people cooked it not to waste precious squid and to make the most of vegetable scraps just after the end of the war When Food was scarce. The flavor of squid, popping texture, sweetness from vegetables and crunchy flavor have made the dish very popular among all ages.
## Opportunities and Times of Eating Habits
Basically, it is an ordinary home-cooked food. Every home has own recipe; it is grilled in some home instead of deep-fried. You can find one in local markets or supermarkets as a classic dish with reasonable price. It is a casual food like fast food, and people can replace to other ingredients, too. Many restaurants offer it as a local cuisine, and some of them serve ‘Ika menchi don’, put ‘Ika menchi’ on top of rice in a bowl, or ‘Ika Mench’ hamburger.
## How to Eat
Pre-cook squid and mince whole parts of squid. If you use food processor, the texture of the dish will be fluffy, if you mince roughly with knife, you can enjoy bouncy squid texture. Mix minced squid with vegetables and wheat flour, then knead them. Beaten eggs are added in some home. You can add pickled ginger or ‘edamame’ beans, tofu, ‘Nagaimo’ Japanese yum for texture, or curry powder for flavor. It is the best when it is freshly fried for full-flavor.
## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is widely prevailed as an ordinally dish, and each home has ‘own flavor’. Each region has been promoting its own dish like ‘Ajigasawa Ika Menchi’ or ‘Hirosaki Iga Menchi’. A group to promote this food was formed in Hirosaki City and is actively working.
## Ingredients
- Squid: 2 (260g)
- Cabbage: 40g
- Carrot: 30g
- Onion: 100g
- Frying oil: As needed
- Red chili pepper: 10
- [Seasoning A] Salt: 1 tsp.
- [Seasoning A] Pepper: A little
- [Seasoning A] Wheat flour: 3~4 tbsp.
## Recipe
1. 1. Separate squid’s body and legs and clean the body. Chop body into some pieces, then mince with food processor until you see some smaller chops. Finely mince legs with knife.
2. 2. Finely mince carrots, then heat them in the microwave for a minute.
3. 3. Mince cabbage. (with 5cm square)
4. 4. Mix 1~3 and add salt and pepper. Add wheat flour to prevent ingredients from fall apart and adjust dough moisture. Separate dough equally in the cooking bowl, then knead 10 hamburgers by hand with vegetable oil.
5. 5. Deep-fry chili pepper followed by 4. It’s ready when the dough becomes golden brown and looks crispy.
6. 6. Serve on a plate.
7. 7. Originally, it’s cooked only with squid legs. You can use any squid legs and season vegetables. You can also chop ingredients roughly to enjoy different texture, or add cheese for kids.
## Provider Information
provider : Ms. Ikuko Kitayama from Shibata Gakuen University Junior College
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# Sake no Iizushi (Fermented salmon sushi) ｜ Our Regional Cuisines
**Cuisine Name**: Sake no Iizushi (Fermented salmon sushi)
**Region**: Our Regional Cuisines
## Main Lore Areas
Tsugaru Region
## Main Ingredients Used
Salted salmon, bamboo shoot, glutinous rice
## History, Origin, and Related Events
In Tsugaru region, surrounded by snow during the winter, people harvest farm products and hunt fish as much as possible during the harvest season, and preserve food by drying or pickling them. Rice played many roles not only as a staple food, but also as a malted rice and bran. ‘Iizushi’ is one of the dished made as a preserved food by utilizing fermenting glutinous rice. ‘Iizushi’ with salmon is considered as a lucky food because of its vivid color, and it’s a very special delicacy as salmon was precious and costly and only few families can afford it.
## Opportunities and Times of Eating Habits
Originally, ‘Iizushi’ is a dish fermented without vinegar by mixture of malted rice and glutinous rice in the cool place to make lactic acid bacteria active. Bamboo leaves prevent the dish from going bad. However, vinegar is often used these days because global warming makes it difficult to ferment in the low temperature. ‘Nemagari’ bamboo shoot is also mixed with the ingredient when people make this dish in a bulk. It is considered auspicious because it contains ‘red and white’; salmon color associates with red, and ‘Nemagari’ bamboo shoot and rice is white. Shark or atka mackerel is sometimes replaced with salmon.
## How to Eat
Place vinegared salmon, ‘Nemagari’ bamboo shoot, softly-cooked glutinous rice into a barrel alternatively in layers. Cover these layers with rice and bamboo leaves. Put the cover and stone weigh, and leave it for a couple of days. Sweetness from rice and lactic acid makes unique deep flavor. You can enjoy deeper flavor with traditional process with malted rice.
## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)The decreasing number of people make ‘Iizushi’ at home because it takes time and efforts, and the temperature doesn’t get lower in winter compare with the past. The groups organize events and cooking classes, serve local cuisine, or promote one in the social media to preserve traditional local dishes in danger of extinction.
## Ingredients
- Light-Salted salmon (middle size): Half body (You can use trout, too)
- Bamboo shoot (bottled ‘Nemagari take’): 1bottle (900ml)
- Glutinous rice: 3 cups
- 5-time diluted vinegar: 7 cups
- Carrot: Approx.5cm (Julienne cut)
- Ginger: 1／2 pack (Julienne cut)
- [Seasoning A] Chili pepper: 2 (cut in round slices after removing seeds)
- [Seasoning A] Mirin(=sweet rice wine): 3 tbsp.
- [Seasoning A] Sake: 2 tbsp.
- [Seasoning A] 5-time diluted ‘Gobaisu’ diluted vinegar: 3 tbsp.
- [Seasoning A] Salt: 2 tsp.
- Bamboo leaves: As needed (Quickly boiled in hot water with two pinches of salt, then wrap them to freeze)
- Stone weight: 1 (6kg)
- Sushi barrel or bottom-flat container Lay open the mouth of a plastic bag to make it easier to fill with salted salmon:
## Recipe
1. 1. Marinate slices salmon with skin (70~80g) with diluted ‘gobaisu’ (Vinegar: Water = 01時04分) for a half of day. (Salt will be removed by being marinated with vinegar.) Keep marinated salmon in a fridge in summer.
2. 2. Rinse bamboo shoots in the salty boiled water, then cool them in a fridge.
3. 3. Cook glutinous rice soft.
4. 4. Add Seasoning A, carrots and ginger to the rice while it’s hot. Let it cool.
5. 5. Put a plastic bag into the barrel, layer the ingredients by following order. Press the ingredients to prevent from any gaps in between.1. Place salmon facing its skin up without any gap in between.2. Place bamboo shoots putting the thin side center.3. Place carrots and ginger, then cover with the rice. (No need to make them flat)
6. 6. Place rice in the end, then cover with bamboo leaves.
7. 7. Seal the plastic bag, then place a stone weight. Keep refrigerated in summer.
8. 8. Ready to eat next day, but it’s the best to eat after a couple of days.
9. 9. Recommended to add a bit more vinegar and salt in summer.
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Nerikomi ｜ Our Regional Cuisines
**Cuisine Name**: Nerikomi
**Region**: Our Regional Cuisines
## Main Lore Areas
The Tsugaru region
## Main Ingredients Used
Sweet potatoes, dried shiitake mushrooms, carrots, konjac, field peas, and fried tofu
## History, Origin, and Related Events
It is said to have its roots in Buddhist vegetarian cuisine and was created long ago by the monks of the 33 temples of the "Hirosaki Zen Forest" who made “kuzuyose” from vegetables collected through almsgiving. The colorful vegetables are beautifully arranged to make them shine for a dish that is pleasing to the eye. Its name comes from the fact that "arrowroot (kudzu)" is added to boiled vegetables and kneaded. It is characterized by the heavy use of sugar to make it sweet and delicious, and it was served not as an everyday dish but as an accompaniment to New Year's dishes or as a hospitality dish for ceremonial occasions. While it has the aspect of being a side dish, it is also thought to have had a role similar to what we would call a sweet in modern times.
## Opportunities and Times of Eating Habits
In the Hirosaki region, there is a tradition of always eating nerikomi at times of celebration and condolences. This dish is similar to "kokusho" and "noppei", and its characteristics include adding konjac to seasonal vegetables, making plenty of broth, and adding potato starch to thicken it. Since it is a cold region, it is said to have been made thicker so that it does not cool down so quickly. Depending on the season, "nerikomi" is made using mainly seasonal vegetables, such as peas in early summer, taro in autumn, and field peas in winter. For important occasions, chestnuts and salmon roe are sometimes added to make it more luxurious.
## How to Eat
Cut the ingredients into cubes, boil in soup stock, season with sugar and salt, and thicken with potato starch dissolved in water. Sometimes a small amount of soy sauce is added for flavor. Because of its strong sweetness, it is often added to meals as a palate cleanser.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In 2008, the Tsugaru Food Heritage Certification and Promotion Committee selected it from among traditional local cuisines that have been nurtured and passed down through the history and climate of the Tsugaru region as “Tsugaru Food Heritage,” and is working to spread and popularize it. The Aomori Goshogawara Green Tourism Council also holds courses to promote the cuisine, and there are also farmhouse inns that actively incorporate local cuisine.
## Ingredients
- Dried shiitake mushrooms: 15g
- Carrot: 100g
- Square konjac: 200g
- Sweet potatoes: 240g
- field peas (canned): 25g
- Soup stock: An appropriate amount
- Fried tofu: 40g
- Potato starch: 20g
- [Seasoning A] Sugar: 50g
- [Seasoning A] Sake: 40ml
- [Seasoning A] Mirin: 40ml
- [Seasoning A] Salt: 4g
## Recipe
1. 1. Cut the konjac into chunks and parboil. Cut the sweet potatoes into large chunks and soak them in water. Cut the carrot into small chunks and cut the fried tofu into thin pieces.
2. 2. Pour the soup stock into a pot and simmer the carrots, konjac, and sweet potatoes.
3. 3. When 2 becomes soft, add fried tofu, season with Seasoning A, thicken with potato starch dissolved in water, and add the field peas.
## Provider Information
provider : "Aomori Prefecture Council for the Promotion of Improved Dietary Habits"
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# Niaekko ｜ Our Regional Cuisines
**Cuisine Name**: Niaekko
**Region**: Our Regional Cuisines
## Main Lore Areas
The Shimokita region
## Main Ingredients Used
Daikon radish, carrot, bracken, burdock, fried tofu, and tofu
## History, Origin, and Related Events
"Niaekko" is a local dish of the Shimokita region. In the Shimokita region, where rice cultivation was difficult due to the many cold weather damages caused by Yamase, various ingenuity was developed to secure food. Most of the vegetables were roots such as radishes, carrots, and burdock roots, and wild vegetables were preserved by salting or drying them. ""Niaekko" was made using such ingredients when the autumn radish harvest began. It is served on the dining table in everyday life as well, but it was always served in large quantities when people gathered, such as for ceremonial occasions. It is sometimes called “niekko.”
## Opportunities and Times of Eating Habits
It is characterized by using bracken and fern harvested in season and preserved by salting or drying. Nowadays, it is often boiled and frozen after harvesting. It was customary to make this ahead of time in large quantities as a home-cooked dish from autumn to winter, to serve at ceremonial occasions, and as vegetarian food during the Lunar New Year, and for women to take a break. During the colder months, locally-harvested rock nori is sometimes added to make the dish even more luxurious.
## How to Eat
Cut the vegetables into thin strips and stir-fry them in oil, then add the drained tofu while breaking it up and stir-fry some more. Add seasonings and simmer until the liquid evaporates. Lastly, nori is added, or sometimes, rock seaweed is added during its harvest season. It is a simple yet elaborate hospitality dish, such as rehydrating salt-preserved bracken in water over time and pre-boiling radish before stir-frying. Since it is eaten during the colder seasons, it is often stored as is and eaten over several days.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is becoming less common to do time-consuming tasks such as salting wild vegetables at home, and the trend toward nuclear families has led to fewer opportunities to cook large amounts in large pots as well. In an effort to pass down nutritious and healthy local dishes to the next generation, schools are proactively serving them as part of school lunches, and JA and local groups are working on sharing recipes and other initiatives to pass them down.
## Ingredients
- Daikon radish: 1
- Small carrot: 1
- Warabi: 180g
- Burdock: 1
- Fried tofu: 3
- Tofu: 1
- Soy sauce: 4 tbsp.
- Mirin: 2 tbsp.
- Salt: a pinch
- Sake: 2 tbsp.
- Salad oil: 2 tbsp.
## Recipe
1. 1. Chop all the ingredients into strips.
2. 2. Boil the dikon radish quickly and squeeze it. (To remove the pungency and odor) Drain the water from the tofu.
3. 3. Fry the tofu in oil, add the carrots and burdock, and stir-fry. Then add the bracken and fried tofu in that order and stir-fry until softened.
4. 4. Once all of the ingredients are cooked, add the radish, season with soy sauce, mirin, salt, and sake, and bring to a boil. It is done.
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Nasu no Akashiso-maki (Aubergine and red shiso leaf rolls) ｜ Our Regional Cuisines
**Cuisine Name**: Nasu no Akashiso-maki (Aubergine and red shiso leaf rolls)
**Region**: Our Regional Cuisines
## Main Lore Areas
Tsugaru region
## Main Ingredients Used
Aubergine, shiso leaves
## History, Origin, and Related Events
This is an everyday staple in the Tsugaru region, handed down in each family since olden times, that combines the aubergines and shiso leaves that are gathered in large quantities during summertime. It is quite a simple dish: the aubergines are cut into long slices and spread with miso, then wrapped in shiso leaves and fried. While often made with red shiso leaves, green ones can be used too. They are served as a regular side dish, and are not made especially for any festivals or seasonal celebrations.
## Opportunities and Times of Eating Habits
As aubergines and shiso leaves come into season in summertime, they are made as an everyday side dish during that time. They are made in large quantities, and not only can they be eaten fresh, the leftovers can be chilled overnight in the fridge and eaten cold the next day. The shiso leaves and miso sauce pair well with the aubergine, and they are a valuable way to stimulate the appetite in summer, when you might not be very hungry.
## How to Eat
The rolls are simple to make and do not require any expensive ingredients, so they come in handy for home cooking. Their strong flavor means they are good as a side dish with rice, or as a snack with drinks. Each household's miso sauce will vary in taste. Just cut the aubergines into large pieces, and wrap them up: it's a simple home-cooked dish, but when cut neatly to matchstick size and wrapped carefully in larger shiso leaves, they can also serve as light refreshments when entertaining guests. They look even more impressive when the rolls are arranged with alternating red and green leaves.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The dish is handed down from parent to child as an everyday home cooking staple. It is well-known to younger generations, and has spread far and wide. It is also often sold in supermarkets at the fresh foods corner. As it is a well-known hallmark of modern eating that anyone can reproduce easily, there are many people who share their own individual recipes on social media and so on.
## Ingredients
- Aubergines: 2
- Shiso leaves: 16
- Miso: 4 tbsp.
- Sugar: 1 tbsp.
- Sake: 1 tbsp.
- Oil: Just a little
## Recipe
1. 1. Cut each aubergine lengthways into 8 equal portions.
2. 2. Mix together the seasonings.
3. 3. Season the aubergine slices, and wrap each in a shiso leaf.
4. 4. Coat a frying pan with the oil, and fry the wrapped slices on both sides.
5. 5. If the aubergine slices are difficult to cook through fully, add them to a pan with a little water, cover the lid and steam them first.
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Taranoko-ae ｜ Our Regional Cuisines
**Cuisine Name**: Taranoko-ae
**Region**: Our Regional Cuisines
## Main Lore Areas
Tsugaru region
## Main Ingredients Used
cod roe, carrot, freeze dried tofu, green onion, konjac noodles, salt
## History, Origin, and Related Events
Cod has long been an essential part of the New Year's celebration in Aomori Prefecture. Until around 1945, it was a tradition to thread a rope through the gills of a large cod and drag it along a snow-covered road to bring it home at the end of the year. After the fish had been cleaned, its head, middle bone, fins, and entrails were made into “jappa soup”, and its eggs were made into "cod roe," or preserved in a sweet salt. "Taranoko-ae " is a dish with seasoned and boiled radish, frozen tofu, carrots, konjac noodles, etc., are mixed with shredded cod roe. The seasoning varies from household to household, including salt, soy sauce, and miso. When served during New Year's or on festive occasions, carrots are indispensable, as their bright orange color is valued as a good-luck charm.
## Opportunities and Times of Eating Habits
Although considered a New Year's dish, it is a home-style dish that is eaten on a daily basis during the winter months. As the Japanese character for cod consists of a character for fish and snow, cod is in season during the winter. The cod spawns during the extremely cold season, making them fatty and yielding large cod roe. Since cod roe is large in size and does not last long, most of it is consumed locally.
## How to Eat
It is often served with a variety of ingredients such as carrots, radish, frozen tofu, and konjac, but it is also often served with a single vegetable, such as carrots alone. In both cases, the simple yet rich flavor of the vegetables and the cod roe is the main feature of the dish. It can be eaten for several days as a pre-cooked dish, or served hot over rice, or left overnight and served with a bowl of rice that has absorbed the flavors, making it a favorite among all generations.
## Efforts for Preservation and Succession
(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)Because it can be made easily with a few ingredients and because cod roe is in season and readily available at low prices, it has become a local home cooking tradition. Each family has its own taste, which is passed down from mother to child. A group in Hirosaki City is also working to pass on the traditional Tsugaru taste.
## Ingredients
- carrots (about 500g): 3
- Cod (300 g or 150 g of salted cod):
- freeze-dried tofu: 2 slices
- green onion: 1／2
- konjac noodles: 1 bag
- cup sake: 1／2
- salad oil: 1 tablespoon
- salt for soaking the cod roe: 1 handful
## Recipe
1. 1. Pre-marinating procedure of codSprinkle a handful of salt on the cod and leave for about 2 days. (The cod will become firm and tight.) If it is difficult to obtain cod roe, you can use salted cod roe (Alaska Pollack).
2. 2. Quickly soak konjac in boiling water and cut into 3 cm pieces.
3. 3. Rehydrate freeze-dried tofu and cut into 3 cm strips.
4. 4. Cut green onion into small pieces.
5. 5. Julienne the carrot.
6. 6. Put salad oil in a pan and add cod roe and sake over low heat. Add konjac and carrot and saute. Stir-fry until all the water is absorbed.
7. 7. Turn off the heat, add the green onion, and mix.
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Kinka mochi ｜ Our Regional Cuisines
**Cuisine Name**: Kinka mochi
**Region**: Our Regional Cuisines
## Main Lore Areas
southwestern region
## Main Ingredients Used
Flour, walnuts, miso, brown sugar.
## History, Origin, and Related Events
In the southern region, which has suffered from cold damage to rice cultivation caused by the "Yamase" (the name given to a cold Pacific wind) since ancient times, a culture of minor grains such as wheat, millet, Japanese millet and buckwheat developed. "Kinkamochi" is an unusual local delicacy born from this environment. It is made from brown sugar, walnuts and miso paste, wrapped in a flour skin, shaped into a half-moon shape and boiled. It is said to have been named "kinka mochi" (kinka meaning gold coin) because brown sugar was very expensive and a luxury item, and has been made by households for more than 100 years, offered at Buddhist altars on the Oobon (Bon Festival) and to agricultural deities for the New Year. It is also called 'bahorimochi' because its half-moon shape resembles a woven hat worn during farming, "kamasu mochi" because it resembles a grain storage bag called a "kamasu", and "mimikko mochi" and 'kai (shellfish) mochi' because of the similarity in shape.
## Opportunities and Times of Eating Habits
It was an essential part of Bon and New Year's Day offerings. It was also popular as a snack between farm work, but as it uses expensive brown sugar and walnuts, which are very time-consuming to shell, it is thought that it was mainly a food for special occasions. In the past, the taste of the bean paste was passed down from grandmother to mother to daughter, and each family had its own unique taste, but nowadays fewer and fewer families make their own.
## How to Eat
It is eaten by biting into it, but the red bean paste inside is as hot as the "sauce", so first-time eaters need to be careful. It is a common sight to see children getting the thick, black bean paste on their hands and clothes. The crunchy texture of the walnuts, the rich flavour of the brown sugar and the sweet and sour bean paste made with miso will keep you coming back for more.
## Efforts for Preservation and Succession
(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)Although the number of households with two working parents and nuclear families is on the increase and opportunities to make this dish on a daily basis at home are decreasing, it is expected to be passed on through childcare support activities and nutritional education, as it is a local food appreciated by children.
## Ingredients
- [Dough] flour: 300 g
- [Dough] salt: 1／3 teaspoon
- [Dough] Boiling water: approx. 400 ml
- [Filling] walnuts, coarsely chopped: 50 g
- [Filling] Miso (homemade): 17 g
- [Filling] brown sugar: 100 g
## Recipe
1. 1. sift the flour with salt.
2. 2. Add boiling water to 1. Knead until the mixture is about the size of an earlobe.
3. 3. divide the dough into 90 g portions.
4. 4. dust the dough from step 3 with flour and roll it out, indent the middle, spread a thin layer of miso paste, add a walnut and a little less than a teaspoon of brown sugar each, and wrap it in the dough. When wrapping, make a half-moon shape.
5. 5. place in boiling water and bring to a boil. After 3-5 minutes from floating, remove from the hot water, place in water and wash gently.(Washing in water makes the dough shiny)
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Ichigo Ni ｜ Our Regional Cuisines
**Cuisine Name**: Ichigo Ni
**Region**: Our Regional Cuisines
## Main Lore Areas
Southwestern region
## Main Ingredients Used
Fresh sea urchin, abalone, green perilla, green onion
## History, Origin, and Related Events
This is a local dish passed down from the Pacific coast of Hachinohe City and Hashikami Town, as well as others. It is a luxurious dish using only high quality ingredients, such as sea urchin and abalone in a clear broth soup. It is said to have originated in the old days when fishermen dived for sea urchins and abalone and heartily boiled them on the beach. In the Taisho era, it came to be a ryotei (Japanese-style restaurant) dish and was served in beautifully arranged bowls. "Ichigo-ni" got its name from the golden sea urchin floating in the milky white broth produced from abalone extract and other ingredients, as it looked like a hazy wild strawberry in the morning dew when served in a bowl. The elegant and stylish name became popular, and in modern times, it has been passed down from generation to generation with care as an essential dish for weddings and other celebratory occasions.
## Opportunities and Times of Eating Habits
As the saying goes, 'Sea urchin becomes tasty around the time green perilla comes out,' and it is around July when sea urchin is in season. It is elegant and luxurious in appearance, and locals always make this dish as a "Hare-shoku" soup for Obon, New Year's, and other celebratory occasions. The quality and freshness of the ingredients are the deciding factors in its simplicity, and it is a taste that is unique to the local area, where especially high-quality sea urchins are caught. Many people go out of their way to try it because they cannot get it anywhere else.
## How to Eat
This is an authentic dish that makes the most of the flavors of its ingredients. It's a simple dish where the fresh sea urchin and abalone are quickly simmered in water or bonito flakes broth, seasoned with a small amount of soy sauce, and topped with shredded green perilla. The sea urchin melts on the tongue, the abalone is crisp, and the deep sea aroma is accented by the green perilla leaves making it an irresistibly perfect dish.
## Efforts for Preservation and Succession
(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)In the past, it was a dish that was eaten everyday in every household, but as time went by, sea urchin and abalone came to be treated as luxury foods, so it can no longer be considered a dish to have on hand. Although the number of people cooking it at home has declined, a local business developed a canned product in 1980, which has become known throughout the country as a souvenir. Every July, Hashikami Town holds the "Hashikami Ichigo-ni Festival," offering "Ichigo-ni" at beach prices to attract fans.
## Ingredients
- fresh sea urchin: 200g
- large abalone: 1
- green perilla leaves: 5
- green onion: 1／2
- salt: A pinch
- sake: A little
- soy sauce: A little
## Recipe
1. 1. Remove the abalone from its shell, remove the scales, and cut into thin slices.
2. 2. Put the white onion in water.
3. 3. Finely chop the green perilla leaves.
4. 4. Put some water in a pot and when it comes to a boil, season it, add the sea urchin and abalone, bring to a boil, turn off the heat and season to taste.
5. 5. Put an appropriate amount into bowls and top with drained white onion and (green perilla).
6. 6. Do not cook too much, as overcooked fish will become tough.Add just enough soy sauce for aroma.
## Provider Information
provider : "Food Culture and Tradition Guidebook"(Aomori Prefecture)
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# Mameshitogi ｜ Our Regional Cuisines
**Cuisine Name**: Mameshitogi
**Region**: Our Regional Cuisines
## Main Lore Areas
Nanbu Region
## Main Ingredients Used
Green soybeans, blended rice flour (non-glutinous rice flour + glutinous rice flour), sugar
## History, Origin, and Related Events
An unprocessed dessert made by mixing and kneading flour and sugar into green soybeans that have been boiled and mashed. The “shitogi” part refers to the dish made with rice crushed into flour – said to be a prototype to present day mochi – and once used as an offering at shrines all over the country. The Nanbu region was often beset by cold weather that damaged crops, and with rice being so precious, soybeans were added to the recipe so it could still be made. Thus it became known as “mame (bean) shitogi.” Every household had a large amount of soybeans as they grew them to use to make miso soup. On sunny days, people would make their offerings to the mountain god or god of agriculture, praying for good health and abundant crops. Afterwards, they would either steam or grill the "mameshitogi" and eat them.
## Opportunities and Times of Eating Habits
When December comes around in Aomori Prefecture, a period known as “the gods’ aging ceremony” begins. There is a custom where festivals are held for particular gods that occur nearly everyday with one for "Inari", the god of harvest, on the 3rd; one for Ebisu, the god of fishing and commerce, on the 5th; one for Gozu Tennō, the god of healing, on the 7th; one for Daikoku, the god of fortune and wealth, on the 9th; and one for the god of the mountains on the 12th. In the Nanbu region of Aomori, "mameshitogi" is used as the primary offering during the period and each day while worshiping the gods they give thanks for divine protection received throughout the year, and pray for peace in the new year.
## How to Eat
Steamed and mashed soybeans are mixed with rice flour, with a pinch of sugar and salt, kneaded with lukewarm water, and formed into a log similar to steamed fish paste. It’s cut into slices about 1 cm thick, and has an affecting texture if eaten as is. If grilled long enough to leave grill marks, the aromatic sweetness increases and it becomes a slightly chewy, more mochi-like texture. The color and sweetness differs depending on the type of soybean used. In most cases green soybeans are used, as their blue-green hue blended with the white rice flour gives a refined and pleasant appearance to the final product.
## Efforts for Preservation and Succession
(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)"Mameshitogi" is quite popular even among traditional snacks and besides being homemade it can be found for sale at supermarkets, roadside stations, right from the farm, and other places. The base recipe is transferable, so you can find modern variations with dried fruits or nuts used in place of the soybeans, or drizzled with a fruit sauce and fashioned like a restaurant dessert. "Mameshitogi" is not simply a shrine offering, but can also be used as an everyday snack or refreshment for guests.
## Ingredients
- soaked green soybeans: 6 cups
- blended rice flour (01時01分 ratio non-glutinous rice flour : glutinous rice flour): 1kg
- sugar: 2 cups
- water: 3 cups
- salt: 40g
## Recipe
1. 1. Soak the beans in plenty of water overnight, then boil and set to cool.
2. 2. Put the beans, sugar, water, and salt in a mixer and blend. (there should be lumps)
3. 3. Add the rice flour to the mixture, and knead well.
4. 4. Shape into a semi-cylinder or cylinder, and cut into 1 cm thick pieces.
5. 5. You can serve and eat it as is, but it becomes more fragrant and delicious if grilled.Adding sesame seeds improves the flavor, making it enjoyable for younger people or those who don’t like the vegetal taste of soybeans.
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Bekomochi ｜ Our Regional Cuisines
**Cuisine Name**: Bekomochi
**Region**: Our Regional Cuisines
## Main Lore Areas
Shimokita Region
## Main Ingredients Used
Glutinous rice flour, non-glutinous rice flour, sugar, instant coffee, tea, food coloring
## History, Origin, and Related Events
"Bekomochi" has been passed down from generation to generation as a special sweet eaten during the Dragon Boat Festival, and is now eaten as a snack. "Bekomochi" originates from a sweet called "kujiramochi", which is made by steaming non-glutinous rice flour and glutinous rice flour with water and sugar, and was originally introduced by "kitamaebune ships" during the Edo period. In Hokkaido and Aomori Prefecture, people ate "kujiramochi" instead of "kashiwamochi" during the Dragon Boat Festival. In the Shimokita region, where rice cultivation was not developed, rice was a precious commodity, and rice cakes were only eaten on special occasions. During the 1960s, "kujiramochi" with flower patterns was created mainly in Ohmamachi, and were eventually reborn in the form of "bekomochi" with beautiful colors and patterns. There are various theories as to the origin of the name, such as "the process of making it brings it together like the back of a cow" or "the combination of brown sugar and white sugar resembles the speckled pattern of a cow". Recently, the number of colors has increased, and the patterns have evolved into more complex ones, such as those of animals and cartoon characters.
## Opportunities and Times of Eating Habits
On June 5, the month-long Dragon Boat Festival, "Beko Mochi" wrapped in bamboo grass is offered to the altar and then served to children.The original "kujiramochi" was believed to be made with a wish for the children who ate it to grow big and strong like a whale. In the past, the patterns were simple, such as “tabane patterns” resembling bundles of grass, or spiral patterns, but nowadays, more artistic patterns such as flowers and animals are created using natural food colors.
## How to Eat
The dough is made by kneading glutinous and non-glutinous rice flour with sugar, dividing the dough into small portions, coloring each portion, shaping them into bars or boards, combining them, shaping them into a shape similar to fish cakes, and steaming them. The dough is then shaped like fish paste and steamed. Like Kintaro candy, a beautiful pattern appears on the cross section of bekomochi no matter where it is cut. It is generally sliced and steamed before being eaten, but it is also delicious grilled.
## Efforts for Preservation and Succession
(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)A group of people who carry on the tradition of local food is active in this area, and they are uploading videos on how to make this dish on the Mutsu City website. Young people who are fascinated by the beauty of the sliced cross-sections of "bekomochi" are also actively promoting it independently through social networking services and other means. A modern twist on the traditional "bekomochi," named "dekomochi," which is a play on the word "bekomochi," is also gaining popularity, breaking new ground in the field of snacks that have evolved from simple treats.
## Ingredients
- Glutinous rice flour: 750g
- Non-glutinous rice flour: 750g
- Sugar: 500g
- Salt: 1／2 tbsp
- Hot water: 1.5 cups
- Warm water: 1-1.5 cups
- Tea (instant coffee): As necessary
## Recipe
1. 1. Mix glutinous rice flour, non-glutinous rice flour, white sugar, and salt, and moisten the mixture by pouring boiling water over it.
2. 2. Add lukewarm water little by little to the mixture in 1, and knead the dough until it is the consistency of an earlobe, keeping the flour together. Color 1／3 of the kneaded mochi with instant coffee, divide into 5 equal portions, and roll into balls.
3. 3. Divide the remaining white dough from 2 into 6 equal parts. Wrap a ball of brown dough from 2 in 5 of the portions of white dough, roll it up, and press it from the top and bottom to flatten it slightly. Make 5 equal pieces, stack them in 5 layers, and press the center from the top.
4. 4. Wrap one ball from 2 in a piece of the dough from 3, roll it up, and press it from the top and bottom to flatten it slightly. Make 5 equal pieces, stack them in 5 layers, and press the center from the top.
5. 5. Make 2 cuts in the center of 4 and seal the cuts by pinching the dough.
6. 6. Make two fish cake-shaped bases with the remaining dough from 3, and arrange the dough from 5 in the center of one of the bases. Place the long, thin dough from 5 with the cut side facing up.Finally, cover with the remaining fish cake-shaped base to form a "tabane" pattern.
7. 7. Stretch out the dough from 6 to roughly 30 cm while shaping it in the form of a fish cake.
8. 8. Cut the dough from 7 into 1 cm pieces and steam in a steamer for about 10-15 minutes.Freshly steamed bekomochi are soft and sweet, and can be eaten as is.When the bekomochi has cooled and hardened, it is best to bake it in a toaster oven to make it savory and delicious. You can also warm them up in a microwave oven or steam them again.If placed in the freezer while still hot after steaming, they will become soft when defrosted and can be eaten as is.
## Provider Information
provider : “Food Culture Tradition Guidebook” (Aomori Prefecture)
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# Tara no jappajiru ｜ Our Regional Cuisines
**Cuisine Name**: Tara no jappajiru
**Region**: Our Regional Cuisines
## Main Lore Areas
Tsugaru area
## Main Ingredients Used
Cod, radish, carrot, green onion, miso
## History, Origin, and Related Events
Jappa" is a word of Tsugaru dialect, which means "something to be thrown away". It is usually made from fish heads, bones, skins and entrails, which are thrown away without being eaten. Cod is an indispensable "New Year's fish" in the Tsugaru region, and there is even a local saying, "cod New Year's." In the old days, a whole large cod was called "jappa-jiru" (cod soup). In the old days, it was a tradition to buy a whole big cod and drag it home along the snowy road at the end of the year. After the fish had been grated and the meat removed, the "ara" was stewed with daikon radish, carrots, green onions, and other ingredients to warm the body from the cold. It was a hearty, easy, nutritious, and extremely tasty midwinter home cooking.
## Opportunities and Times of Eating Habits
One of the New Year's dishes. Cod caught during the harsh winter season is called "cold cod" and is the most fatty of all. When there was a big catch, women waiting on the beach would make "jappa-jiru" in celebration, as in the old days. Cod are caught on the beach and cooked in the barn using homemade miso. The soup, which warms the body from the inside out, was the best feast for the men returning from a midwinter fishing trip in the extreme cold. Even today, it is an established winter beach dish that is also eaten at home.
## How to Eat
Split the cod head in two lengthwise, cut the inside bone into bite-size pieces, and wash the entrails well. The secret to making it tasty is to make as much of it as possible in a large pot. Daikon radish and green onions are always included, but other ingredients such as vegetables and tofu vary from household to household. Once cooked, the liver is melted in at the end, which adds a rich umami flavor. Fresh milt is the most delicious.
## Efforts for Preservation and Succession
(Outline of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)Although the opportunities to cook whole cod at home have been drastically decreasing, you can get cod ara for "jappa-jiru" at local supermarkets, which makes it easy to cook. In an effort to promote local production for local consumption, local restaurants and inns are also serving traditional "jappa-jiru" to promote the product.
## Ingredients
- Dashi Kombu: 1 stick
- Codfish Jappa: 1 to 1.5 kg
- Daikon radish: 1 stick
- Carrot: 1 stick
- Miso paste: an appropriate amount
- sake: 1／2 cup (100ml)
- green onion: 2 sprigs
- Water: Approx. 2L
## Recipe
1. 1. Fill a pot with about 2 liters of water, soak the dashi kombu and leave it soaking overnight.
2. 2. Once the pot comes to a boil, remove the dashi kombu, cut the daikon radish into 1 cm-thick chunks, and add to the pot.
3. 3. When daikon is cooked, add miso.
4. 4. Wash jappa quickly with lightly salted water and drain in a colander.
5. 5. Add the jappa and bring to a simmer. Simmer for about 20 minutes, removing any scum that comes to the surface.
6. 6. Add sake and season to taste.
7. 7. When the leeks are cooked, turn off the heat.
## Provider Information
provider : "Guidebook of Food Culture and Tradition" (Aomori Prefecture)
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# Kaiyaki miso ｜ Our Regional Cuisines
**Cuisine Name**: Kaiyaki miso
**Region**: Our Regional Cuisines
## Main Lore Areas
Shimokita region, Tsugaru region
## Main Ingredients Used
Eggs, dried bonito flakes, grilled dried fish, fu, miso
## History, Origin, and Related Events
Around Tsugaru Bay, which has long been known as a scallop production area, people have been eating "shellfish miso" since the Edo period (1603-1868). It was a simple fisherman's dish, in which sardine or mackerel fillets and homemade miso were grilled on top, using a large shell (about 20 cm in diameter) as a pot. Later, when eggs became available to the common people, beaten eggs were poured into the shell and the whole thing was tossed together, but at that time, it was a special flavor that only the sick and expectant mothers could enjoy for nutritional purposes. Osamu Dazai, a native of Tsugaru, wrote about his admiration for "shellfish miso" in his book "Tsugaru.
## Opportunities and Times of Eating Habits
Now that cultured scallops have become the mainstream, fishermen's lives have become more stable, but it has become difficult to obtain the large shells suitable for "shellfish miso". For this reason, fishermen's families sometimes keep large natural scallop shells and use them exclusively for shellfish miso. Locally, it is sometimes called "Kayagi-Miso.
## How to Eat
The scallop shells are used like a pot, miso is added to the broth, the broth comes to a boil, the ingredients are added, and finally the scallops are dipped in an egg. In the Tsugaru region, scallops are simply eaten with eggs and miso. In the Shimokita region, where seafood is abundant, it is called "Miso Kaigaiyaki" and is often filled with seaweed such as ふのり or nori, sea urchin, squid, and scallops. The aroma of the mellow seashore from the hot shellfish, combined with the simmering roe and the slightly charred, savory miso flavor, makes this dish an excellent delicacy. It is also good with local sake, but at home, it is often served on top of hot rice.
## Efforts for Preservation and Succession
(Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In Shimokita and Tsugaru regions, scallops are served at many restaurants. Although it is difficult to obtain large scallop shells at home, there are efforts to introduce how to make scallops using a small frying pan or skillet in order to pass on the local food. The Mutsu Chamber of Commerce and Industry's "Research Group for the Popularization of Miso Shellfish Baking" is also working to popularize the dish by selling goods and introducing recipes.
## Ingredients
- egg: 1
- Bonito flakes: 5g (2g shavings)
- grilled dried bonito: 2 sticks
- fu: 1／8 sheet
- handmade red miso: 15g
- green onion: a pinch
## Recipe
1. 1. Soak the fu in water to rehydrate, cut into 7-8 mm pieces, and cut the green onion into small pieces. Shave bonito flakes. Beat the egg well.
2. 2. Pour 100 ml of water into the shellfish, add grilled dried fish, and place on a kuriko (shichirin) to make broth.
3. 3. When the broth becomes fragrant, take out the grilled dried fish and add dried bonito flakes.
4. 4. After the dried bonito flakes have settled, add miso paste and let it dissolve. Adjust the amount of miso to taste.
5. 5. When fu is added and the water comes to a boil, add beaten egg. When the egg hardens, add green onion and remove from heat.
6. 6. In 1965, about 5 grams of shaved bonito flakes were added in each household, but nowadays commercially shaved bonito flakes have become the standard and about 2 to 3 grams are added.
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Senbei jiru ｜ Our Regional Cuisines
**Cuisine Name**: Senbei jiru
**Region**: Our Regional Cuisines
## Main Lore Areas
Hachinohe City
## Main Ingredients Used
rice crackers, green onions, chicken, thread konnyaku, fu, burdock root, frozen tofu, carrots, mushrooms
## History, Origin, and Related Events
Nanbu senbei is a traditional food from southeastern Aomori Prefecture to northern Iwate Prefecture, which was the territory of the former Nanbu domain. It is made by mixing flour with salt and water and baking rounds in iron molds. Before World War II, many farmers had iron molds, and rice crackers were a valuable preserved food in areas where rice was often damaged by cold weather and could not be harvested well. These rice crackers were boiled in miso soup or in a pot, which is called "senbei soup. There are various theories as to its origin, but it is said to have started when senbei were stewed in ara-jiru, a soup made from sea urchins caught in the river before World War II. The dish was passed down locally, but it was not until the Heisei era (1989) that the name "senbei soup" took root. The name "senbei-jiru" was not firmly established until the Heisei era (1989), when a tourism organization in Hachinohe City began publicizing what was once thought to be a humble dish eaten only at home, in an effort to make it a tourist attraction. Today, the dish is well known throughout Japan and has played a leading role in local revitalization.
## Opportunities and Times of Eating Habits
In the old days, every household baked rice crackers, but farmers stopped making them during the war when iron pots were offered as munitions. After the war, a manufacturer developed rice crackers with a chewy texture that did not fall apart even when soaked in soup, and began selling them for use in soup. Nowadays, in addition to being eaten at home in miso soup and nabe dishes during the cold season, senbei is also enjoyed as a major dish in restaurants and at events for tourists.
## How to Eat
The most common way to eat senbei is to put vegetables, konnyaku threads, etc. in a pot with chicken broth and soy sauce flavor, break the senbei into pieces, and simmer them. Mushrooms such as shimeji mushrooms can be added to taste. Other variations include salt-flavored cod or grilled mackerel, as is typical in port towns (canned mackerel can be easily used at home), and miso-flavored sakura nabe with horse meat, a specialty of the area.
## Efforts for Preservation and Succession
(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Senbei soup, which has been handed down as a home-style dish for about 200 years, has become a nationally famous local dish because of its success in spreading it widely as a tourist attraction. About 200 restaurants in Hachinohe City serve it. The Hachinohe Senbeijiru Kenkyujo (Hachinohe Senbeijiru Research Institute), which sparked the boom, is a citizens' organization formed in 2003 and is known as the creator of the "B-1 Grand Prix," a local gourmet food festival.
## Ingredients
- rice cracker: 8 pieces
- green onion: 1 and 1／2
- Chicken meat: 200g
- Chicken thigh: 200g
- konnyaku thread: 160g
- fu: 10g
- burdock root: 1／2
- frozen tofu: 1 piece
- carrot: 1／2
- Seasoning A] Soy sauce: 80ml
- Seasoning A] Sake: 40ml
- Seasoning A] White miso: 20g
- Seasoning A] Salt: A pinch
## Recipe
1. 1. Grill the meat until the surface changes color.
2. 2. Put 1 and burdock in 2 liters of hot water and simmer over low heat.
3. 3. After adding konnyaku string to 2, turn the heat to high and remove the scum from the surface.(Do not remove the oil at this time.)
4. 4. Add frozen tofu and carrots to 3 and simmer further.
5. 5. Add fu and when all ingredients are cooked, add seasoning A and season to taste.
6. 6. Finally, release the green onion and add only enough to eat the rice crackers.
7. 7. Before serving, cut chicken into bite-sized pieces, burdock root and carrot into thin strips, cut konnyaku into 3-4 cm lengths, leeks into diagonal slices, frozen tofu into strips and cut into bite-sized pieces, and fu into bite-sized pieces.Add mushrooms such as shimeji mushrooms to taste.
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Kenojiru ｜ Our Regional Cuisines
**Cuisine Name**: Kenojiru
**Region**: Our Regional Cuisines
## Main Lore Areas
Tsugaru area
## Main Ingredients Used
Daikon radish, carrot, burdock root, bracken, bean curd, dried bean curd, soybeans, kelp, miso
## History, Origin, and Related Events
This is a typical local dish of Tsugaru region. There are various theories about its origin, such as that it is called "kuyu-no soup" because "ku (porridge)" is called "ke (rice porridge)" in Tsugaru dialect. It is said that chopped ingredients were eaten as if they were rice in the days when rice was precious. Some say that it has been passed down since the time of Tame-nobu, the founder of the Tsugaru Clan, about 400 years ago. Originally, it was a small New Year's dish that was prepared for the men when their wives, who were busy taking care of the family and guests during the New Year's holiday, would return home for the holidays. As a nutritious preserved food, it was eaten for days after the frozen soup was broken down and reheated.
## Opportunities and Times of Eating Habits
It is a vegetarian food eaten during the koshogatsu season to pray for good health and good fortune for the year, and is also called "Tsugaru no nanakusa-gayu. It is also a preserved food that women make and keep at home to relax during the New Year's Day. On the morning of the 16th day of the first lunar month, it is offered to the Buddha and eaten with the whole family. It is customary to make a large quantity in a large pot and reheat it for four or five days. It is a "mother's taste," with ingredients and preparation methods differing from household to household, and local women often get together to talk about "ke-no-jiru.
## How to Eat
Cooking begins with chopping a large amount of root vegetables, wild plants, and mushrooms into fine dices. In the old days, they were chopped into heaps in wooden buckets or horse feed troughs. In a large pot, sardines are grilled and dried, and grilled kelp is added to the ingredients and water. It is also characterized by the inclusion of "zunda," mashed soybeans. It is preserved well, and the more it is reheated, the more the extract of the ingredients soak into it and the more flavorful it becomes, so it is customary to divide it from the large pot into smaller pots and eat it over several days.
## Efforts for Preservation and Succession
(Overview of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)In recent years, the process of chopping ingredients into 5mm cubes has been shunned and opportunities to cook it at home have declined, but packs of pre-chopped soup ingredients are now sold at supermarkets, helping to revive this local food. In 2003, the Hirosaki Chamber of Commerce and Industry's Food, Beverage, and Tourism Committee established the "Tsugaru Koe-no Shiru Preservation Society" to promote and educate the local community.
## Ingredients
- Daikon radish: 2 kg (2 pcs.)
- Carrot: 600g (about 1／3 of a daikon radish in appearance)
- burdock root: 350g (1／4 of a daikon radish)
- bracken: 500g (1／3 of a daikon radish)
- Japanese butterbur: 600g (1／3 of a daikon radish)
- deep-fried tofu: 150g (1／3 of a daikon radish)
- Frozen tofu: 800g (1／3 of a daikon radish)
- Soybeans (boiled or steamed): 600g (about 1／3 the amount of daikon radish)
- Kelp (for soup stock): 2 sticks
- Kelp (for garnish): 1 stick
- Aka-miso (red miso paste): 400g
## Recipe
1. 1. Put kelp and water for broth in an iron pot and leave it overnight to make broth. The amount of water should be enough to cover all the ingredients.
2. 2. Boil the warabi out of water and let it cool. Soak Japanese butterbur in water and remove salt.
3. 3. Grill the kombu for garnish over a flame and crush by hand. Thaw frozen tofu at room temperature.
4. 4. Grind soybeans finely in a mortar to make zunda.
5. 5. Cut burdock root into thin strips, and cut bracken into 2 cm lengths. Dice radish, carrot, frozen tofu and butterbur, and finely dice fried tofu.
6. 6. Take out the dashi kelp, put daikon radish, carrot and burdock root in an iron pot with dashi broth, heat and simmer slowly from water. When cooked, add the daikon and frozen tofu, and mix with a spatula.
7. 7. When it comes to a boil, add the zunda from 4, give it a stir, and continue to cook.Dissolve the miso and add the strawberries, deep-fried tofu and kombu for garnish.
8. 8. When mixing, use a spatula to prevent the ingredients from falling apart.Make a large quantity to reheat and divide into several servings.
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Keiran ｜ Our Regional Cuisines
**Cuisine Name**: Keiran
**Region**: Our Regional Cuisines
## Main Lore Areas
Shimokita region
## Main Ingredients Used
glutinous rice flour, sweet bean paste
## History, Origin, and Related Events
In November, when the rice harvest is over and the farming season has come to a close, there is a custom called "Autumn Festival". Neighbors and relatives are invited to celebrate the successful completion of rice cultivation, and a feast is served in appreciation of the year's hard work. Keiran" is one of the most popular dishes among the autumn-finishing feasts. It is a light-flavored clear soup with two white egg-shaped dumplings floating on the top of the bowl. When the autumn harvest is celebrated with sake, the bowl is filled to the brim with a larger bowl of "keiran" and is eaten in a lively atmosphere. Originally from Kyoto, this dish is said to have been introduced to the former Nanbu domain along with the transmission of Kamigata culture, and is now found in the Shimokita region of Aomori Prefecture, Iwate Prefecture, and parts of Akita Prefecture.
## Opportunities and Times of Eating Habits
Originally served as an autumnal feast, it has recently become an indispensable dish for weddings and funerals. Normally white dumplings, they are colored red and white for celebratory occasions, and small dumplings the size of a quail egg colored blue or green for mourning. The sweetness of the bean paste and the flavor of the soy sauce-flavored broth are in harmony with each other, creating a refined and elegant taste that is appreciated by all.
## How to Eat
After moistening glutinous rice flour with boiling water, water is added and kneaded to the consistency of earlobes, which is said to determine how good or bad it is. Wrap the bean paste in the kneaded rice cake, roll it into an egg shape, and boil it in plenty of hot water so as not to destroy its shape. In some cases, it is steamed without boiling. While still hot, pour water over the mochi by hand to give it an egg-like sheen and shape. Serve two pieces at a time in bowls, pour in soup stock made from shiitake mushrooms and kelp, and garnish with mitsuba leaves or other garnish.
## Efforts for Preservation and Succession
(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being passed down from family to family, it is an indispensable dish for weddings, funerals, and other ceremonial occasions, and is still a familiar dish today. It is also served at roadside stations and tourist facilities, and efforts are underway to make it known to tourists.
## Ingredients
- Glutinous Rice Flour: 195 g
- Lukewarm water: 150ml
- Koshi-an (sweet red bean paste): 160g (azuki beans: sugar = 01時01分, a pinch of salt)
- mitsuba leaves: a little
- Dashi stock (dried shiitake mushrooms, kelp, soy sauce): As needed
## Recipe
1. 1. Add a little warm water to glutinous rice flour, knead a little harder than earlobe, and divide into 40g portions.
2. 2. Divide the Koshi An into 20g portions, wrap in the dough and shape into a chicken egg.
3. 3. Make a soup stock from shiitake mushrooms and kelp, remove shiitake mushrooms and cut into thin strips.
4. 4. Add soy sauce and shredded shiitake mushrooms to the broth.
5. 5. Boil the mitsuba leaves and lightly tie the stems.
6. 6. Boil the rice cake with anko (sweet bean paste). When the surface becomes transparent, remove the rice cake and pour cold water over it with your hands while it is still hot to give it a smooth surface.
7. 7. Put 2 rice cakes, soup stock, mitsuba leaves and shiitake mushrooms in a bowl.
## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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# Soba Kakke ｜ Our Regional Cuisines
**Cuisine Name**: Soba Kakke
**Region**: Our Regional Cuisines
## Main Lore Areas
Northern Parts of Iwate Prefecture
## Main Ingredients Used
Buckwheat flour, wheat flour, walnuts, soy sauce, mirin (=sweet rice wine)
## History, Origin, and Related Events
The northern parts of Iwate Prefecture are affected by the Yamase, a cold east wind, and the winter climate there is extremely cold. As a result, there were not so many rice paddy fields and different types of millets such as wheat and buckwheat were grown instead and ground into flour. “Soba Kakke” is a traditional dish born during the rule of the Nanbu clan.Buckwheat flour is kneaded and flattened, then cut into small triangles. The triangles of flour are boiled with daikon radish and tofu, and eaten with garlic miso. It has been a popular warm dish, served to guests and on other special occasions. In the past, “Kakke” referred to the black “Soba Kakke” made from buckwheat flour, but in recent years, the smooth texture of white “Mugi Kakke” made from wheat flour has also become popular.The word “kakke” is said to originate from the word “kakera”, meaning the pieces of dough that are cut off when making soba noodles, or from the phrase “ka, ke” meaning “now, please eat” in the local dialect.
## Opportunities and Times of Eating Habits
This warm dish is homemade and served to guests on special occasions.
## How to Eat
Cut the buckwheat dough and knead until soft. Flatten the dough and create triangular pieces. Cook in dashi broth with daikon radish, tofu, and shiitake mushrooms, and serve warm with garlic miso on the side. Some people like to eat the “kakke” like shabu-shabu by dipping the “kakke” in boiling water for a few seconds. Instead of garlic miso, walnut miso can also be used as a dipping sauce. Recently, people like to customize the original recipe, for example, fry the “kakke” and flavor it with salt and pepper or bake it like a pizza.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)This dish is still a popular recipe at home. Ready-made raw and dried “kakke” are manufactured by local noodle making companies and can be store bought. The dish is also served at local restaurants. In Kunohe village, there is a celebration when new buckwheat becomes available for the season. “Soba Kakke” made with this new buckwheat is served to the locals and the commerce and industry association introduces new types of menus using the original “Soba Kakke” recipe as a base. These events allow younger generations to learn about traditional dishes. In Iwate Prefecture, people and organizations that play a significant role in carrying on local traditional cuisine are recognized as "Iwate Prefecture Food Artisans". There are artisans specializing in the making of “Soba Kakke”.
## Ingredients
- [Soba kakke]:
- Buckwheat flour: 240g
- Wheat flour: 60g
- Buckwheat flour (for dusting): As needed
- Water: 130-150ml
- [Pot]:
- Dashi Konbu(=Kelp for making japanese soup stock): 3g
- Tofu: 300g
- Daikon radish: 200g
- [Garlic miso]:
- Miso: 100g
- Sake: 2 tsp.
- Sugar: 2 tsp.
- Grated garlic: 25g
## Recipe
1. 1. Mix the sifted buckwheat flour and wheat flour in a kneading bowl, create a spiral and then add water into the holes of the spiral little by little.
2. 2. Stir the flour and water evenly and allow air to go inside it until the dough gradually becomes crumbly.
3. 3. Gather the dough and knead for about 15 minutes until there are no more cracks on the surface.
4. 4. Roll the dough with a rolling pin and create a square whose side is 30 cm long.
5. 5. Wrap the dough around the rolling pin, roll it out and then stretch it out. Repeat this process until a 1mm thick square shape dough is created.
6. 6. Put dusting flour on the dough and cut the dough in half horizontally. Stack one of the pieces onto the other and cut the dough vertically. Stack the pieces once again. Then cut the dough diagonally to create triangle shapes.
7. 7. Add water and konbu(=kelp) to an earthen pot. Remove the konbu(=kelp) once the water begins to boil and add parboiled daikon radish, kakke, and tofu. When the kakke triangles float to the surface, they are ready to eat. Serve them in a bowl with the daikon radish and tofu and eat with garlic miso as a dipping sauce.
## Provider Information
provider : Aiko Yanagishita, "Iwate Prefecture Food Artisan"
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# Kamamochi ｜ Our Regional Cuisines
**Cuisine Name**: Kamamochi
**Region**: Our Regional Cuisines
## Main Lore Areas
All of Iwate Prefecture
## Main Ingredients Used
Wheat flour, brown sugar, miso, walnuts
## History, Origin, and Related Events
In Iwate Prefecture, where the climate is cold and unsuitable for rice farming, different types of millets such as wheat, buckwheat and foxtail millet are grown. Due to this, many types of traditional dishes using wheat flour and millet flour were born. “Kamamochi” is one of such dishes.“Kamamochi” is made by creating a sweet paste using miso, brown sugar and walnuts and wrapping the paste in a flour dough. The “mochi” (=sticky cake) is shaped to look like half-moons. “Kamamochi” can be made using staple ingredients and so this dish has been enjoyed by many over a long period of time.It is said that the name of the dish comes from the Japanese word “kama” (=sickle), which is a tool for cutting grass and has a semicircular blade resembling a half-moon or the word “kamasu” (=bag made of woven straw), which are similar in shape to the “Kamamochi”. The dish has a different name in different regions and in the northern and central parts of Iwate Prefecture, it is called “Kamamochi” or “Kamayaki”. In the southern parts, the dish is referred to as “Ni-agemochi”. In the northern coastal region, it is called “Hyuzu”, and in the southern coastal region, it is called “Kamadango”. The name “Hyuzu” is said to come from the dumpling’s resemblance to the shape of a flint.“Kamamochi” is served during short breaks from farming as a snack and is enjoyed by people of all ages. During times when sugar was considered a delicacy, sugar was omitted from the recipe.
## Opportunities and Times of Eating Habits
This dish is served as a snack during short breaks from farming, at gatherings and as a daily snack. In Nakasato (formerly Niisato) of Kariya, Miyako, “Hana-hyuzu” where the “mochi” (=sticky cake) is shaped to have folded edges that resemble flower petals, is served during the Bon holidays and New Year celebrations. On these occasions, the dish is served with “Amazake” (=sweet, fermented rice drink).
## How to Eat
Pour hot water onto the wheat flour, knead, and then flatten. Place the sweet paste of brown sugar, miso, and walnuts onto the dough. Fold the dough in half to enclose the paste. Boil the dumplings in hot water. With leftover dumplings, you can bake them on a stove and still enjoy them. Instead of miso paste, it is also possible to use sesame seed paste or toasted soybean flour paste.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)“Kamamochi” is a popular traditional dish as it is easy to make at home. They are frequently sold at farm stands. Students also learn how to make it as part of their home economics classes. In Iwate Prefecture, people and organizations that play a significant role in carrying on local traditional cuisine are recognized as "Iwate Prefecture Food Artisans". There are artisans specializing in the making of “Kamamochi”.
## Ingredients
- [Dough]:
- Wheat flour: 320g
- Glutinous rice flour: 80g
- Salt: 3g
- Boiling water: 320ml
- [Filling]:
- Brown sugar: 50g
- Miso: 20g
- Walnuts: 40g
- Ground sesame seeds (white): 1／2 tsp.
- [Dusting flour]:
- Wheat flour: As needed
## Recipe
1. 1. Finely chop the walnuts into 2 to 3mm pieces.
2. 2. Place the brown sugar and miso in a bowl and mix while crushing with a pestle.
3. 3. Mix the walnuts and ground sesame seeds together with the miso and brown sugar mixture from step 2.
4. 4. Divide the mixture from step 3 into 12 equal parts, roll them into a ball shape using your hands, then slightly flatten them.
5. 5. Mix together the wheat flour, glutinous rice flour, and salt, then sift.
6. 6. Place the mixture from step 5 into a bowl and add boiling water. Mix together using chopsticks. Thoroughly knead until there are no lumps, and the surface of the dough is smooth. The dough should be as firm as an earlobe.
7. 7. Divide the dough from step 6 into 12 equal parts, then roll each piece into a ball.
8. 8. Press the dough from step 7 with the bottom of a round cup to flatten it out, place the mixture from step 4 on top of the dough, then fold in half to create a half-moon shape. Seal tightly so that the filling does not come out from the edges (you can seal it by coating it with flour mixed with water).
9. 9. Boil the pieces from step 8 in a pot of boiling water. When they float up to the top, remove with a slotted spoon, rinse with cold water, then place on a damp cloth to dry slightly.
## Provider Information
provider : Mikiko Sato, "Iwate Prefecture Food Artisan"
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# Hechoko Dango/Uki Uki Dango ｜ Our Regional Cuisines
**Cuisine Name**: Hechoko Dango/Uki Uki Dango
**Region**: Our Regional Cuisines
## Main Lore Areas
Northern Parts of Iwate Prefecture
## Main Ingredients Used
Sorghum flour, glutinous millet flour, sticky millet flour, azuki beans, sugar, salt
## History, Origin, and Related Events
In the northern parts of Iwate Prefecture, where the climate is cold and unsuitable for rice farming, different types of millets such as Japanese barnyard millet, foxtail millet and buckwheat are grown. Due to this, many types of traditional dishes using millets were born. The “Hechoko Dango” is made with millets such as sorghum flour, glutinous millet flour and sticky millet flour. The flour is rolled into ball shapes and then a dent is made with your index finger, creating a small indentation in each ball. They are served in a sweet and warm “azuki” (=red bean) soup. The sorghum flour has a slightly bitter taste and goes well with the sweet “azuki” (=red bean) soup. Creating a dent in each ball allows the soup to infuse into them.The word “Hechoko” shows appreciation for the hard work of the farmers throughout the year. It is also said that the index finger indentation resembles a person’s “heso” (=belly button). The word “Hechoko” shows appreciation for the hard work of the farmers throughout the year. It is also said that the index finger indentation resembles a person’s “heso” (=belly button). This dish is also known as “Uki Uki Dango(meanings float dango)” because when the millet balls are prepared, they float on top of the boiling soup as if they were dancing. This traditional dish is prepared at the end of autumn, when harvesting is complete, not only for eating but also as an offering to god.
## Opportunities and Times of Eating Habits
This traditional dish is prepared at the end of autumn, when harvesting is complete, for eating and as an offering to god. The dish symbolizes appreciation for the hard work of the farmers throughout the year. The dish is also prepared for guests on special occasions.
## How to Eat
Pour hot water onto bowls of sorghum flour, glutinous millet flour and sticky millet flour. Knead the flour in each bowl and create ball shapes. Once done, create a dent in the center of each ball using your index finger. The night before preparing the dish, the azuki beans(=red beans) should be soaked in water overnight so that they become soft and then should be boiled to create a soup. The balls of flour are cooked in the warm soup until they come up to the top. Serve the dish warm. There is another type of soup called “Hechoko Dango Soup”, which is served in a savory soup flavored with miso or soy sauce, along with ingredients like daikon radish, carrots, and shiitake mushrooms.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Products related to "Hechoko Dango/Uki Uki Dango" can be purchased at stores that sell items from Iwate Prefecture. Some schools teach local cuisine and include "Hechoko Dango/Uki Uki Dango" as part of their school lunch menus. In the Ninohe region of Iwate Prefecture, elementary schools grow and harvest millets and make "Hechoko Dango/Uki Uki Dango" as part of their curriculum. In Iwate Prefecture, people and organizations that play a significant role in carrying on local traditional cuisine are recognized as "Iwate Prefecture Food Artisans". There are artisans specializing in the making of "Hechoko Dango/Uki Uki Dango".
## Ingredients
- [Azuki Bean(Red Bean) Soup]:
- :
- Azuki beans(=Red beans): 1 cup
- Water: 800 cc
- Sugar: 100g
- Salt: 1／2 tsp.
- [Dango]:
- :
- Sorghum flour: 1 cup
- Boiling water: 50 cc
- Glutinous millet flour: 1／2 cup
- Boiling water: 35 cc
- Sticky millet flour: 1／2 cup
- Boiling water: 26 cc
- Salt: A little
## Recipe
1. 1. [Azuki Bean(=Red Bean) Soup] Soak the azuki beans(=red beans) in plenty of water overnight and cook them until they become soft.
2. 2. Mash the cooked azuki beans(=red beans) and add sugar and a pinch of salt to make azuki(=Red bean) soup (you can also use mashed azuki beans(=red beans)).
3. 3. [Dango] Add a pinch of salt to the sorghum flour, pour in hot water, and knead until it becomes the texture of an earlobe.
4. 4. Once the dough is kneaded, shape into small balls about 2cm in diameter and press the center with your index finger to create a small dent, like a belly button.
5. 5. Knead the glutinous millet flour and sticky millet flour in the same way as step 3, shaping them into balls and creating a dent in the center.
6. 6. Put the balls of flour into the boiling azuki soup and wait until they float to the surface, which means that they are ready to eat.
## Provider Information
provider : Tamiko Takamura,"Iwate Prefecture Food Artisan"
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# Samma no Surimi Jiru (Pacific Saury Fish Ball Soup) ｜ Our Regional Cuisines
**Cuisine Name**: Samma no Surimi Jiru (Pacific Saury Fish Ball Soup)
**Region**: Our Regional Cuisines
## Main Lore Areas
Sanriku Coast Area
## Main Ingredients Used
Pacific saury, Daikon radish, Carrot, Tofu, Green onion, Egg, Miso, Soy sauce
## History, Origin, and Related Events
Iwate Prefecture catches Pacific saury the most in Honshu Island in Japan. (from Ministry of Agriculture, Forestry and Fisheries “Fisheries and Aquaculture Production Statistics 2020”) People used to make minced sardine and cooked pacific saury with salt-grilled or simmered with salt. The catch of pacific saury has increased in 60 years, and they have started making soup with minced saury since then. The amount of saury catches, however, is decreasing these days.‘Samma no Surimi Jiru’ is a soup with pacific saury fish ball. You will enjoy simple flavor of seasonings and saury. The tip to make fluffy minced meat is to crush saury meat well in the mortar. It is well-known as a classic home dish during saury season in Sanriku Coast area.
## Opportunities and Times of Eating Habits
It is a classic home dish during the saury season. You can cook it easily by getting minced saury in the fish stores or supermarkets.
## How to Eat
Mince cleared pacific saury in a mortar, then add miso, egg, salt say sauce and sake for flavor. Boil fish balls in the hot pot, then add daikon radish, carrot, green onion and tofu. Simmer them until the ingredients become tender. You can use miso or soy sauce for flavor.
## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is well-known as a home food in Sanriku Coast area. ‘Samma Fair’ is held in Ohfunato City, and various saury dishes are developed and served by the local stores and restaurants there. In addition, Ohfunato City declared September 30th as ‘Samma Day’, and schools take it as an opportunity to serve saury dishes as a school meal. Iwate Prefectural Government recognizes groups and people passing down the local food as "Iwate Prefecture Food Artisan", and there are some "Iwate Prefecture Food Artisan" for ‘Samma no Surimi Jiru’, too.
## Ingredients
- Pacific saury (big, 2): 200g
- Daikon radish: 250g
- Carrot: 40g
- Green onion: 30g
- Tofu: 200g
- Miso: 50g
- Egg: 1
- Salt: 1／2 tsp.
- Soy sauce: 1 tbsp.
- Sake: 2 tbsp.
- Water: 1800cc
## Recipe
1. 1. Remove skin from pacific saury, then fillet into three pieces. Chop the fish meat finely, then crush in a mortar until the meat becomes sticky.
2. 2. Add miso, egg, salt, soy sauce and sake. Mix them well.
3. 3. Chop daikon radish and carrot. Slice green onion diagonally. Cut tofu into a bite-sized.
4. 4. Make 20~30g of fish balls. Put balls into boiled hot water in a pan. (It would be easier to make fish balls with a spoon.)
5. 5. Simmer balls for 15minutes. Add daikon radish and carrot once you see the flavor of seasonings and fish comes out. Add tofu and green onion once the vegetables become tender. Boil a couple of minutes. Add miso dissolved with say sauce if the soup tastes too plain.
6. 6. Add ‘Koji namban’ for spicy flavor. (Make ‘Koji Namban’ with malted rice 1: soy sauce 1: chili pepper1／2. Mix them well and leave for more than 3months.)The locals often cook soup with 1800cc of water and 2 of saury in Sanriku region although their family is small.)
## Provider Information
provider : "Iwate Prefecture Food Artisan" Ms. Haruko Tanaka from Ohfunato City
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# Hina Manju (Spring Steamed Bun) ｜ Our Regional Cuisines
**Cuisine Name**: Hina Manju (Spring Steamed Bun)
**Region**: Our Regional Cuisines
## Main Lore Areas
Center of the Prefecture
## Main Ingredients Used
Short-grain rice flour, Glutinous rice flour, Sugar, Koshi an(= smooth red bean paste), Katakuriko (=potato starch), Red food coloring
## History, Origin, and Related Events
In the center of the prefecture, the land along the Kitakami River is flat, and various kinds of crops, like rice, wheat, barley and buckwheat, have been grown. That made the locals develop many dishes using flour made from these crops. "Hina Manju" is also called "Hana Manju" or "Hana Dango", and made from rice flour stuffed with red bean paste, then shaped like flowers, peaches, leave or rabbits. It is served with "Kirisensho" on the Girl’s festival on March 3rd. It was also served during memorial services or "Higan" equinox in some areas. Osako cho in Hanamaki City used to prosper as an inn town connected to Sanriku area and Morioka, and many valuable Hina Dolls inherited since Edo Era are still kept. There was a custom that children were walking along the houses saying “Please show us your Hina Dolls” and saw the dolls, then got "Hina Manju" during the Girl’s festival season. Every home prepared many ‘Hina Manju’ to give them to children and relatives.
## Opportunities and Times of Eating Habits
It is served on the Girl’s festival (Hina Matsuri) on March 3rd. It is also served during memorial services or "Higan" equinox in some areas.
## How to Eat
Color the dough made from short-grain rice flour and glutinous rice flour with the red food coloring, then stuff with smooth red bean paste. Shape the buns like flower, fruits or rabbits with wooden mold, skewers, chopsticks or scissors. There are about 30 kinds of shapes, and wooden molds are still sold in these days. The bun is smaller than it used to be. It tastes better after a while than freshly made ones.
## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Although a smaller number of homes makes the bun these days, you can buy ones at Japanese confectioneries or local farmer’s markets. It is served in the ‘Hina Matsuri’ related events like "Ohasama Inn Town Hina Matsuri" in Hanamaki City and "Tono Machiya’s Hina Matsuri" in Tono City. Also, there are many opportunities to experience making "Hina Manju". Iwate Prefectural Government recognizes groups and people passing down the local food as "Iwate Prefecture Food Artisan", and there are some "Iwate Prefecture Food Artisan" for "Hina Manju", too.
## Ingredients
- Short-grain rice flour: 300g
- Glutinous rice flour: 200g
- Koshi an (= Smooth red bean paste): 300g
- Hot water: 400~500ml
- Sugar: 2 tbsp.
- Red food coloring: As needed
- Katakuriko (=potato starch): As needed
## Recipe
1. 1. [White dough] Sift short grain rice flour and glutinous rice flour together.
2. 2. Put 1 into a bowl, pour 400ml of hot water little by little. Stir with chopstick until it gets less powdery.
3. 3. Knead the dough like folding it. Add hot water as needed until the dough’ gets as soft as earlobe.
4. 4. Split the dough in half. Place the cloth into the steamer, then place the doughs. Cover with the lid and steam about 25mins.
5. 5. Put water into the bowl. Put steamed doughs into water to remove stickiness on the surface.
6. 6. Put 5 and add sugar, then knead them with wet hands until it gets bouncy.
7. 7. [Daifuku Manju] Roll out about 40g of the dough to round shape. Wrap 20g of red bean paste with the dough and make it a ball.
8. 8. Shape the ball as you like.
9. 9. [Example1: Persimmon] Dissolve orange food coloring with a little of water. Put the color on the 40g of dough.
10. 10. Roll out to round-shape until the color spreads even. Wrap 20g of red bean paste and shape the ball like a persimmon.
11. 11. Make leaves, same process of 9 using green coloring.
12. 12. Put leaves onto 10 to make a persimmon.
13. 13. [Examples2: Flower] Sprinkle Katakuriko(= potato starch) into wooden mold, then put 8 into a mold to shape.
14. 14. Place colored dough on the center of the flower.
## Provider Information
provider : "Iwate Prefecture Food Artisan" Ms. Yoko Obara
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# Imonoko-jiru (Taro stew) ｜ Our Regional Cuisines
**Cuisine Name**: Imonoko-jiru (Taro stew)
**Region**: Our Regional Cuisines
## Main Lore Areas
Kitakami River basin
## Main Ingredients Used
taro, chicken, tofu, daikon (radish), carrot, burdock root, soup stock, soy sauce
## History, Origin, and Related Events
The Kitakami River basin in Japan has been known for growing taro since ancient times due to its suitability for taro production. Taro has an extensive history in Japan and is believed to have been introduced earlier than rice during the Jomon period. Taro finds mention in the "Manyoshu", the oldest Japanese poetry anthology. Many cultures in Japan offer taro instead of rice cakes on the night of the fifteenth day of the fifth month and during the New Year."Imo no kojiru" is a soup dish that is prepared by stewing taro, along with carrots, radishes, burdocks, mushrooms, konjac noodles, tofu, chicken, and other ingredients that are cut into bite-sized pieces. This dish is usually consumed during autumn, when taro is in season. The incorporation of various ingredients in a single bowl provides a broad spectrum of nutrients such as protein, vitamins, and dietary fiber. The traditional way of serving "imonoko-jiru" was after the rice harvest or when the farming season had ended, either as a feast for gatherings or as a dish to warm the body. Nowadays, it has become an autumnal tradition to gather in groups along the Kitakamigawa River and enjoy "imonoko-jiru", which is also known as "imoni-kai" or "imonoko-kai”.
## Opportunities and Times of Eating Habits
"Imonoko-jiru" is enjoyed during the taro harvest season, which runs from early to late fall. This dish is a common menu item that can be found on household tables on a daily basis. It is also often served at gatherings and festivals, where people gather to enjoy it together.
## How to Eat
This dish is made by stewing local ingredients such as taro, daikon radish, carrots, burdock root, tofu, chicken, and more, along with soy sauce for seasoning. In some regions, pork and miso are also added. In the Iwate prefecture, there are two famous potato brands with different textures: "Futago satoimo", which is soft and sticky, and "Tsushida imo", which is chewy. Both types of potatoes are very popular. In the Futago district of Kitakami City, the skin is peeled off the potatoes to fully enjoy their taste, and "imonoko-jiru" is made with only taro as the root vegetable.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the Kitakami River basin, “Imoni-kai” or “Imonoko-kai” are often held, where a group of people cook and eat "imo no kojiru". "Futago satoimo" from the Futago district of Kitakami City is registered under the country's Geographical Indication (GI) protection system. The “Futago no Satoimo Festival” is held every year in the area. In addition, a large-scale event is held in Mizusawa Ward, Oshu City, where thousands of servings of "imonoko-jiru" are served. When taro is in season, it is served at local restaurants and is even included on school lunch menus. Iwate Prefecture certifies people and organizations that pass on local cuisine as “Iwate Prefecture Food Artisans”, and there are “Iwate Prefecture Food Artisans” for imo noko-jiru as well.
## Ingredients
- taro: 1 kg
- konjac noodles: 250g
- Chicken meat: 150g
- Tofu: 200g
- Shimeji mushrooms: 100g
- Green onion: 150g
- Chicken bone soup (1 chicken bone, 2,500cc water, green onion, root ginger): 1,000cc
- Water: 1,500cc
- Sake: 25cc
- Soy sauce: 200cc
- Salt: 2 tbsp.
## Recipe
1. 1. Rinse the chicken bones thoroughly with water and place them in a pot. Add water, green onions(green leaf part), thinly sliced ginger, and heat them, and simmer gently for about 30 minutes, removing scum along the way.
2. 2. Rinse the taro, remove the soil, scrape off the skin with a knife, cut it into large pieces, and soak it in salted water.
3. 3. Remove the skin from the chicken and cut it into 3 cm pieces.
4. 4. Cut the tofu into 3 cm cubes, separate the shimeji mushrooms into small bunches, and slice the green onion diagonally into thin strips.
5. 5. Pour the chicken broth and water into a pot and bring it to a boil. Then add the taro, konjac noodles, chicken, and 2 tablespoons of soy sauce.
6. 6. Once the taro is soft, season it with sake, soy sauce, and salt. Then add the tofu and green onions and bring it to a boil. The rest of the soup can be used for various dishes.
## Provider Information
provider : "Iwate Prefecture Food Artisans Club Futagoimo No ko Mother’s Association"
 |
# Hizunamasu ｜ Our Regional Cuisines
**Cuisine Name**: Hizunamasu
**Region**: Our Regional Cuisines
## Main Lore Areas
The Sanriku coastal area and the central region of the prefecture
## Main Ingredients Used
Salmon head, daikon radish, carrot, vinegar, and salt
## History, Origin, and Related Events
Iwate Prefecture boasts top-class catches of autumn salmon in Honshu. In particular, the Tsugaruishi River is a clear stream that flows into the innermost part of Miyako Bay and is famous as a river where salmon swim upstream. The mouths of male salmon caught in this area bend when the spawning season approaches from mid-November to late January, hence the name “Nambu Hanamagari (southern crooked-nose) Salmon.” It was an important source of revenue for the Nanbu domain during the Edo period, and has been loved by the people of the prefecture for a long time, which led to it now being designated as the “prefectural fish.”“Hizu” refers to the cartilage of the head of a salmon, and even in the "Engishiki" (926) published by the Imperial Court in the early Heian period, there is a description that the "hizu" was dedicated to the Imperial Court, showing that it has been eaten since ancient times."Hizunamasu" is made by turning the "hizu" into "namasu" and is a vinegared dish that is an essential New Year's dish. It is a valuable part that can only be harvested in small quantities from one fish and is prized as a delicacy.Salmon is a fish that can be eaten in its entirety except for the gills, and when salmon was plentiful, people would buy a whole fish and each family would cook a dish using each part. Among these ways of eating it, "hizunamasu" is a dish that allows you to eat all the blessings from the sea and feel respect for nature. Other than raw salmon, the heads of salt-cured and salted salmon can also be used after desalting. It is characterized by its crunchy texture.
## Opportunities and Times of Eating Habits
It is eaten as a New Year’s dish. During the salmon season, it is enjoyed as a side dish with sake and is sometimes served as a hospitality dish with salmon roe on top.
## How to Eat
Thinly slice only the "hizu (cartilage)"" of the raw salmon head, sprinkle with salt, let it sit for a while, soak in vinegar, and combine with daikon radish or carrot "namasu". In the Sanriku coastal area, salmon roe is sometimes added on top, for more splendor. After removing the "hizu", the head can also be eaten by boiling it with soybeans or kelp, or making it into "namasu" or fish head soup.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now, you can buy it at major fish stores and supermarkets during the salmon season and before the New Year. It is also commercialized by local manufacturers and can be purchased online as well. "Hizu" has attracted attention in recent years because it contains an abundance of components important for skin and cartilage, such as collagen, chondroitin, and proteoglycans, and these components are also used in cosmetics and functional foods.
## Ingredients
- Raw salmon heads: 2
- Vinegar: 2 tbsp.
- Radish: 100g
- Carrot: 30g
- Vinegar: 2 tbsp.
- Sugar: 1／2 tbsp.
- Salt: 2／3 tsp.
## Recipe
1. 1. Rinse the noses of the raw salmon heads with water thoroughly and scrape them off with a kitchen knife with the skin still attached.
2. 2. Slice 1 thinly, rub with salt (not listed in the ingredients), wash with water, and soak in vinegar.
3. 3. Cut the radish and carrot into strips and soak in salt water to soften them.
4. 4. Squeeze the water out of 3, combine with the hizu from 2, and season with vinegar, sugar, and salt.
## Provider Information
provider : "Let's Eat Iwate’s Local Cuisine and Food Craftsmanship" (Hiroko Miura)
 |
# Ochamochi ｜ Our Regional Cuisines
**Cuisine Name**: Ochamochi
**Region**: Our Regional Cuisines
## Main Lore Areas
Morioka City and the central region of the prefecture
## Main Ingredients Used
rice flour, walnuts, soy sauce, and mirin
## History, Origin, and Related Events
The central area of the prefecture, which is located along the Kitakami River basin, has an abundance of flat land. Paddy fields have been established since ancient times, and the scale of rice production was relatively large. However, there were years when rice could not be harvested due to cold damage, so barley, wheat, and buckwheat were also produced to stabilize the diet, and it is said that the culture of turning rice and these other grains into flour was developed then."Ochamochi" is a mochi confectionery made by skewering two or three dango made from rice flour, crushing them thinly, seasoning them with walnut sauce (soy sauce or miso flavor), and grilling them. In the past, both sides were roasted in the hearth until brown and it was eaten while still hot. It has long been loved by the locals as a lunchtime snack for farmers and as a snack for children. The origin of its name is said to have been a corruption of the term “uchiwamochi” because its shape resembles a military fan.Additionally, in Morioka City, mochi sweets made by kneading rice flour while adding water are generally called “benjemono.” During the Edo period, the Kitakami River flowing through the center of Morioka was the heart of water transportation, and the ships that carried goods from the capital up the Kitakami River were called “benzai ships.” The extravagant goods brought from the upper region by the “benzai ships” were called “benzaimono,” which became “benjemono” in the Morioka dialect, and is still used as the name for mochi sweets.
## Opportunities and Times of Eating Habits
It was eaten as a snack for children during small lunch breaks during farm work, during "Obon holidays", and during equinoxes. Today, everyone from children to adults still eats it on a daily basis as snacks or small souvenirs.
## How to Eat
Add hot water to non-glutinous rice flour, knead it, and roll it out into flat dango. Skewer two or three dango, steam, dip in walnut sauce, and grill. There are soy sauce-flavored walnut sauce and miso-flavored walnut sauce. You can freeze it before dipping it in walnut sauce. In Iwate Prefecture, walnuts are deeply ingrained in the diet and are so special to the people of the prefecture that they sometimes use the expression “kurumi-aji (walnut flavor)” to refer to a “delicious flavor.” Ochamochi is a sweet that you can enjoy with its simple flavor of walnuts and soy sauce.
## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although it is now rarely made at home, it is sold at Japanese confectionery stores and is a popular snack. Iwate Prefecture certifies people and groups that pass on local cuisine as “Iwate Prefecture Food Artisans,” and there are also “Iwate Prefecture Food Artisans” for ochamochi. In Morioka City, traditional activities are being carried out by “Iwate Prefecture Food Artisans” such as food education projects.
## Ingredients
- rice flour: 400g
- Hot water: 500ml
- Disposable chopsticks: 5 pairs
- [Walnut sauce] Walnuts: 60g
- [Walnut sauce] Sugar: 6 tbsp.
- [Walnut sauce] Soy sauce: 50ml
## Recipe
1. 1. Put the rice flour in a pot and heat over medium heat, stirring with a spatula, until it reaches the same temperature as human skin.
2. 2. Transfer the rice flour to a bowl, add boiling water little by little, and stir with chopsticks. Once the dough has formed into large and small lumps, dust your hands with flour and knead the dough with your palms until it is as hard as an earlobe.
3. 3. Divide the dough into several parts, fan them, and once they have cooled, put them all together and knead them again (for 10 minutes).
4. 4. Divide the dough into 30 small dango, about the size of ping pong balls, and then skewer three dumplings from the thin end with a disposable chopstick that you have previously split from the other half of the pair. Make sure the tip of the disposable chopstick does not stick out from the top dango.
5. 5. On a floured cutting board, flatten the dango by crushing them with your palms. Press both sides to make them thinner, but be careful not to make the parts where the chopstick is too thin or they will break later.
6. 6. In a steamer with steam rising, lay down a wet cloth or parchment paper, arrange 5 without overlapping each other, and steam for about 8 minutes.
7. 7. While steaming, grind the walnuts in a mortar, add some sugar and soy sauce, and mix to make the walnut sauce. The texture of the walnuts will be better if you keep it slightly grainy.
8. 8. Once 6 is steamed, place them on a baking tray lined with parchment paper to prevent them from sticking, and cover them with plastic wrap to prevent them from drying out.
9. 9. Roast 8 over charcoal or gas until browned on both sides, then spread the walnut sauce on both sides. It will taste a little too salty right after it's done, but the flavor will get better as time passes.
## Provider Information
provider : "Iwate Prefecture Food Artisan" (Ruriko Hachiman)
 |
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in Dataset Viewer.
Our Regional Cuisines Database
"Our Regional Cuisines" is a database created by Japan's Ministry of Agriculture, Forestry and Fisheries to preserve and pass on Washoku, a UNESCO Intangible Cultural Heritage. It offers information on the origins, history, and recipes of regional dishes, along with cultural and geographical backgrounds. Launched in 2019, the database supports home cooking, menu development, product creation, and research, promoting the rich diversity of Japan's food culture.
「うちの郷土料理」は、ユネスコ無形文化遺産に登録された和食文化を保護・継承するため、農林水産省が2019年に開設したデータベースです。 郷土料理のいわれ・歴史・レシピや地域の背景を掲載し、家庭料理やメニュー開発、商品化、研究などに役立てられる情報を提供しています。
Usage
>>> from datasets import load_dataset
>>> data_files = {
'english': 'our_regional_cuisines_eng.csv',
'japanese': 'our_regional_cuisines_jpn.csv',
}
>>> ds = load_dataset('JunichiroMorita/Our-Regional-Cuisines', data_files=data_files)
>>> ds
DatasetDict({
english: Dataset({
features: ['text'],
num_rows: 885
})
japanese: Dataset({
features: ['text'],
num_rows: 1355
})
})
>>> ds['english']['text'][0]
# Tachi Miso Soup／Miso Soup with Pacific Cod Soft Roe ｜ Our Regional Cuisines\n\n**Cuisine Name**: Tachi Miso Soup／Miso Soup with Pacific Cod Soft Roe\n\n**Region**: Our Regional Cuisines\n\n## Main Lore Areas\nAll of Hokkaido Prefecture\n\n## Main Ingredients Used\nPacific cod or Alaska pollack Soft Roe,Japanese leek, Miso\n\n## History, Origin, and Related Events\nIn Hokkaido, soft roe of Pacific cod and Alaska pollack are distinguished. The soft roe of Pacific cod is called "Madachi" and the soft roe of Alaska pollack is called "Sukedachi". The miso soup using the whole soft roe of those codfish is called "Tachi miso soup" and is a typical winter soup in Hokkaido. “鱈(Codfish)” is a fish that is in season during the cold months when it snows, as can be seen in the Japanese character for codfish which depicts the character for snow to the right of the character for fish. The flavor is said to be the best from around January to February.It is said that Codfish has been eaten in various
>>> ds['japanese']['text'][0]
# 豚丼 北海道\n\n**郷土料理名**: 豚丼\n\n**都道府県**: 北海道\n\n## 主な伝承地域\n十勝地方\n\n## 主な使用食材\n豚肉、米、ねぎ\n\n## 歴史・由来・関連行事\n明治時代末ごろから十勝地方では養豚業がはじまり、豚肉が食べ親しまれてきた。養豚業が盛んであった十勝地方の帯広市が「豚丼」発祥の地といわれている。厚切りの豚肉を砂糖醤油で味付けしたタレでからめ、ごはんの上にのせた「豚丼」は帯広市の名物料理となっている。昭和初期に帯広市内の食堂で、炭火焼きした豚肉にうなぎの蒲焼き風のタレを使用した丼をつくったのが「豚丼」の発祥といわれている。当初は、農家や開拓者が汗を流し働く姿を見て、スタミナ料理を提供したいと思い、食材にうなぎを使おうと考えたものの、うなぎは高価で手に入りにくかった。そこで目を付けたのが、豚肉だった。当時は、十勝地方では養豚業が盛んにおこなわれていたこともあって、豚肉は身近で手に入りやすかったという。こうして帯広の地で誕生した「豚丼」は、いまでは全国でも知られるほど有名となった。\n\n## 食習の機会や時季\n地元では家庭料理としても食卓に並び、1年を通して幅広い世代に食べられている。十勝地方の飲食店でも広く提供されている。\n\n## 飲食方法\n主に豚肉はロースやバラ肉を使う。フライパンで豚肉を焼いた後、砂糖醤油のタレをからめていく。トッピングの具材は白髪ねぎが多いが、グリンピースなどをのせる場合がある。薬味以外の余計な具材が入っておらずいたってシンプルな料理。炭火で焼くとより一層香ばしくいただける。\n\n## 保存・継承の取組\nNot found\n\n## 材料 (1人分)\n- 豚肉（ロース）: 150g\n- 長ねぎ: 1／4本\n- 【十勝豚丼のタレ】 醤油: 大さじ2\n- 【十勝豚丼のタレ】 砂糖: 大さじ1\n- 【十勝豚丼のタレ】 みりん: 大さじ1／2\n- 米（炊きあがったもの）: 200g\n\n## 作り方\n1. 長ねぎを適当な長さに切り、表面に切り込みを入れたら、中の芯をとる。表面を開いて繊維に沿って千切りにし、トッピング用の白髪ねぎをつくる。\n2. 豚肉は肉が丸まらないように、4～5ヶ所ほど筋切りをする。\n3. フライパンに油を入れて熱し、肉を並べて焼く。脂身の周りが透明に
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