# Kaga Futo Kyuri no Ankake ｜ Our Regional Cuisines

**Cuisine Name**: Kaga Futo Kyuri no Ankake

**Region**: Our Regional Cuisines

## Main Lore Areas
Around Kanazawa City

## Main Ingredients Used
Kaga giant cucumber, minced meat, potato starch, etc.

## History, Origin, and Related Events
In Kanazawa City, which once upon a time prospered as a castle town, specialty vegetables have been passed down since the feudal era. In order to hand down these locally-rooted vegetables to future generations, Kanazawa City has established a certification system for “Kaga vegetables” and is working to popularize and promote them.Kaga vegetables are defined as those which were cultivated before 1945 and are still being cultivated today in Kanazawa City. As of now 15 items are certified, including: Sweet potato, Kaga lotus root, Kaga pickled soybean, purple calyx eggplant, Gensuke daikon radish, and Kanazawa ippon green onion. Among the certified items, especially high-quality (outstanding) vegetables are distributed with a brand seal affixed.Kaga giant cucumber, one of the Kaga vegetables, is mainly produced in Uchigi Town and Kahoku within Kanazawa City. As the name suggests, the fruit is nearly 20cm long and grows to a diameter of 5cm to 6cm. Large ones weigh between 500g and 600g, much heavier than ordinary cucumbers.These cucumbers first appeared in 1936, when a farmer in the Kuan Town area inherited the seeds of short-cut cucumbers from the Tohoku region and started cultivating them. At that time they were similar to gourds, and due to natural crossbreeding over many years the fruit diameter grew rounder and the color changed from yellow to green. It’s said that it took its current form around 1952. Today it has moved from open-field cultivation to greenhouse cultivation, and is shipped not only to the local area, but also to Tokyo and Kansai.Kaga giant cucumbers are used in vinegared dishes and soups, but “Kaga futo kyuri no ankake” is a popular summer staple dish.

## Opportunities and Times of Eating Habits
Kaga giant cucumbers are shipped from early April to mid-November.The dishes made with Kaga giant cucumber are diverse, and include vinegared dishes, salads, and pickles. The thick flesh of this cucumber lacks any bitter taste and becomes tender when cooked. As a result, “Kaga futo kyuri no ankake” is a dish loved not only by locals but also by the people of the region.During the hot and humid summer season when appetite tends to decrease, dishes made with Kaga futo cucumber are highly appreciated for their refreshing and light taste.

## How to Eat
Chop the peeled and seeded giant cucumber lengthwise into 2 to 4 equal-sized pieces, then cut into 2cm to 3cm bite-sized pieces, and boil. After parboiling, cook the ingredients with ground meat, shrimp, or other items over a flame. Once cooked, thicken the mixture with kudzu stach or potato starch to create an ankake (starchy sauce). You can also garnish it with ginger.It’s also delicious as a vinegared dish, and you can enjoy the chewy texture that’s not found in ordinary cucumbers.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Kaga giant cucumbers, which are shipped in relatively large quantities even for Kaga vegetables, are popular among locals as a summer delicacy. Kaga giant cucumbers are often served as side dishes for school lunches.

## Ingredients
- Kaga giant cucumber (or katauri, a thick cucumber): 1
- medium dried sardines: 3 to 5
- soy sauce: 2 tbsp
- Potato starch: as needed

## Recipe
1. 1. Peel the skin of the Kaga giant cucumber, remove the seeds inside, and cut it into slightly larger pieces. Slowly simmer the cucumber in a dashi broth made from the dried sardines.
2. 2. Season with soy sauce and add dissolved potato starch (or grated potatoes) to thicken the sauce.

## Provider Information
provider : Recipe provided by: Ishikawa Dietary Life Improvement Promotion Council

![Image](Not found)