# Kakimaze ｜ Our Regional Cuisines

**Cuisine Name**: Kakimaze

**Region**: Our Regional Cuisines

## Main Lore Areas
Shodo-Shima

## Main Ingredients Used
Rice, Bamboo shoots, Green beans, Carrots, Gobou(=burdock), Dried shiitake mushrooms, Fried thin tofu, Dried shrimps,Chikuwa(=fishcake)

## History, Origin, and Related Events
“Kakimaze”, also known as “omaze”, is a traditional local dish made with fresh ingredients from Shodoshima. Ingredients are flavored with seasonings such as soy sauce and added to cooked rice and mixed. Traditional soy sauce has been produced in Shodoshima for 400 years. The island’s climate is suitable for making salt, soybeans, and wheat, ingredients which are needed to make soy sauce. At its peak during the Meiji period, there were 400 soy sauce breweries in operation. Now, there are over 20 breweries and tsukudani factories, and soy sauce is made using traditional wooden barrels.Kagawa prefecture is one of the highest producers of soy sauce and is made in Shodoshima, Sakaide, Higashikagawa, and Takamatsu.

## Opportunities and Times of Eating Habits
In the past, this dish was served on special occasions at family gatherings, village gatherings and during harvest time to neighbors who helped with the farmwork. This dish is easy to make, which makes it perfect for large gatherings. In the spring, seasonal ingredients such as “fuki” (=Japanese butterbur) and sweet potato stems are used, and in fishing towns, “anago” (=saltwater eel) is used.

## How to Eat
Wash and cook the rice and soak the dried shiitake mushrooms and dried shrimps in some water. Thinly slice the “gobou” (=burdock) and put the green beans and some salt in a pan with water. Cook the beans and then cut them diagonally. Finely cut the other ingredients. Place all the ingredients aside from the carrots and green beans in a pan and simmer with the seasonings. Once the flavor is absorbed, add the carrots and green beans, and cook some more. Add the cooked ingredients and the broth to the cooked rice and mix well. Usually, local seasonal vegetables are used so the recipe may vary depending on the family or region. Nowadays, chicken meat is a popular ingredient used to make this dish.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is made at home, primarily in Shodoshima. It is also a popular school lunch menu.

## Ingredients
- Rice: 3 cups
- Bamboo shoots: 70g
- Green beans: 20g
- Carrots: 30g
- Gobou (=burdock): 70g
- Dried shiitake mushrooms(small): 2
- Fried thin tofu: 1／4
- Dried shrimps: 30g
- Chikuwa(=fishcake): 1／2
- Konjac(=yam cake): 1／2
- [Seasoning A] Dark soy sauce: 30ml
- [Seasoning A] Sugar: 30g
- [Seasoning A] Sake: 60ml
- [Seasoning A] “Dashi” (=Japanese soup stock): 300ml

## Recipe
1. 1. Wash the rice and cook.
2. 2. Soak the dried shrimps and dried shiitake mushrooms in water.
3. 3. Cut the “gobou” (=burdock) into thin strips. Add green beans, salt, and water into a pan and boil the beans. Cut the beans diagonally. Cut the other ingredients as needed.
4. 4. Put the ingredients from steps 2 and 3 into a pot aside from the carrots and green beans and combine with the seasonings in list [A]. Simmer on a medium heat for around 20 minutes.
5. 5. When the flavor soaks into the ingredients from step 4, add the carrots and green beans and cook for an additional 10 minutes on a low heat.
6. 6. Place all the ingredients on the cooked rice and mix well.

## Provider Information
provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture

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