# Kakimaburi ｜ Our Regional Cuisines

**Cuisine Name**: Kakimaburi

**Region**: Our Regional Cuisines

## Main Lore Areas
Iwade city, Kinokawa city

## Main Ingredients Used
rice, dried tofu, dried shiitake mushrooms, carrots, bamboo shoots, etc.

## History, Origin, and Related Events
The Naga region is situated in the eastern part of the Kino River Plain. The area is known for producing rice, persimmons, peaches, and other crops that are well-suited to the climate. During the Edo period, irrigation canals were built which helped the region develop into a granary in the prefecture. The region has a long-standing tradition of making sushi, which is prepared using rice, dried foods, and seasonal vegetables grown in the area. Kakimaburi, a chirashi-zushi dish made by mixing sushi rice with seasonal vegetables and other ingredients, is a local delicacy. It is often prepared in large quantities for celebrations and other gatherings at home, and in the past, was a feast during the rice-planting season. The word "maburi" is a dialect term in the Naga region that means "to stir." When mixed with “kakimaze” (to stir), it became "kakimaburi.”

## Opportunities and Times of Eating Habits
This dish is typically prepared when hosting a large number of guests, such as during celebrations and equinoxes. To accommodate for the unknown number of guests, make a lot of kakimaburi and soup. As all the ingredients are cooked together in the same broth, it is easy to make a large quantity. Historically, this dish used only dried fish and vegetables, but it has evolved to include shrimp and other ingredients in recent times, which has been passed down to the next generation.

## How to Eat
Mix dried fish and local seasonal vegetables such as dried tofu, dried shiitake mushrooms, burdock root, etc. with sushi rice, and garnish with egg and red pickled ginger. Depending on the region, shirasu (baby sardines) and pickled plums are added, local citrus fruits are used as sushi vinegar, and chirimenjako (dried baby sardines) are added to the vinegar mixture to enhance its flavor.

## Efforts for Preservation and Succession
Takamaburi made with locally-sourced ingredients, including nabana, is sold at a processing and sales center in Iwade City. This dish has gained popularity among the locals and is also included in cooking classes at nearby junior high schools, making it a part of the younger generation's culinary heritage.

## Ingredients
- Rice: 4 cups
- Soup stock: 2 cups
- Koya-dofu (dried tofu): 1 slice
- Dried shiitake mushrooms: 3
- Bamboo shoots: 100g
- Carrot: 100g
- Red fish paste: 1／2
- Green beans: 70g
- Broiled egg: 3 eggs
- Powdered nori: Appropriate quantity
- Red ginger: Appropriate quantity
- [Vinegar mixture] Vinegar: 75ml
- [Vinegar mixture] Sugar: 40g
- [Vinegar mixture] Salt: 1tsp.
- [Vinegar mixture] Mirin (sweet cooking rice wine): 2 tbsp.
- [Seasoning A] Light soy sauce: 2 tbsp.
- [Seasoning A] Sugar: 20g
- [Seasoning A] Mirin: 1 tbsp.

## Recipe
1. 1. Soak koya-dofu in hot water, then squeeze it well between your palms, and cut it into small strips.
2. 2. Soak dried shiitake mushrooms in water to rehydrate them, remove any stones, and cut them into small pieces. Cut bamboo shoots and red fish paste into small pieces. Wash and peel carrots, then cut them into small pieces as well.
3. 3. Remove the muscles from the beans, boil them in salted water, and cut them into diagonal slices.
4. 4. In a separate saucepan, combine broth and seasoning A. Bring to a boil, then add ingredients 1 and 2 and simmer until all the liquid is absorbed. Add the fish paste just before turning off the heat.
5. 5. Drain the ingredients from step 4 and add them to the sushi rice. Mix everything together.
6. 6. Serve the mixture in a bowl and sprinkle it with egg, string beans, shredded red ginger, and chopped nori.

## Provider Information
provider : " A recipe collection of "Taste of Naga"(Naga Marugoto Fair Executive Committee, etc.)

![Image](Not found)