# Kibinago no Hokaburi ｜ Our Regional Cuisines

**Cuisine Name**: Kibinago no Hokaburi

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Kochi Prefecture

## Main Ingredients Used
Kibinago(=silver-stripe round herring) and okara(=soy pulp)

## History, Origin, and Related Events
In Kochi prefecture, sardines were soaked in vinegar and made into sushi using “okara” (=soy pulp) instead of rice, and this was called “tamazushi” because in Kochi, people refer to okara as “otama”. Okara was used instead of rice because rice was considered a delicacy in the past. Okara is soy pulp which is a by-product of tofu and the people of Kochi made good use of it in this way. “Kibinago no Hokaburi” is a type of tamazushi using the fish “kibinago” (=silver-stripe round herring), which is a small fish measuring to around 10cm in length. The small kibinago is carefully opened by hand and soaked in vinegar and then wrapped around the okara. The cute roundness of the sushi is said to look like the shape of a person’s head which is how it got the name “Hokaburi”, meaning a person wearing a washcloth on their head.Sukumo city actively promotes “Kibinago no Hokaburi” as one of their specialties. Kibinago are caught in large amounts in Sukumo Bay and in 1985, the area caught over 3,000 tons of kibinago. The number of fish caught has since decreased but in in the early 1990s, more than 2,000 tons of kibinago were still being caught. Kibinago is still popular today and it is served at local restaurants as sashimi, tempura and “nanbanzuke” (=marinade of sweet and peppery vegetable sauce). In Shimanto city and surrounding areas, sardines are used instead of kibinago, and the dish is called “rokuyata”.

## Opportunities and Times of Eating Habits
“Kibinago” (=silver-stripe round herring) is available throughout the year in Kochi. It is said that the kibinago caught during April to June when they spawn is most tasty. In the past, kibinago was eaten frequently. The fish is still popular in Kochi today, but less people prepare it at home.

## How to Eat
Open the “kibinago” (=silver-stripe round herring) and soak in vinegar. Stir-fry the “okara” (=soy pulp) with dashi (=Japanese soup stock) that has salt and sugar added to it. Add a little vinegar to the okara when stir-frying. Mold the cooked okara into ball-shapes and wrap them with the kibinago.This dish is slightly sweet and when you put it in your mouth, the okara crumbles softly, creating a unique texture. It has a cute appearance and is healthy because it uses okara as a main ingredient instead of rice.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is sold at local supermarkets and delicatessens. Restaurants and tourist attractions around Sukumo city serve this dish as well. Kochi prefectures certifies people with extensive knowledge and skills in local cuisine as “Tosa Traditional Culinary Experts”. “Kibinago no Hokaburi” is taught by such persons at cooking demonstrations aimed to raise the recognition of traditional cuisine.

## Ingredients
- Kibinago(=silver-stripe round herring): 150g
- Salt: 1 tsp.
- [A] Vinegar: 100ml
- [A] Sugar: 1 tsp.
- [A] Salt: 1 tsp.
- Okara(=soy pulp): 400g
- Ginger: 20g
- [B] Sugar: 120g
- [B] Soy sauce: 1 tsp.
- [B] Vinegar: 90ml
- [B] Salt: 1／4 tsp.

## Recipe
1. 1. Open the stomachs of the “kibinago” (=silver-stripe round herring) using your hands. Sprinkle salt onto the fish and leave for 10 minutes.
2. 2. Wash the kibinago with water and then soak them into the seasonings in list [A].
3. 3. Combine finely minced ginger and the seasonings in list [B] with the “okara” (=soy pulp) and stir-fry on a low heat until the ingredients are heated.
4. 4. Once the okara has cooled, create ball shapes about the size of half an egg and wrap the kibinago around each ball.

## Provider Information
provider : “Tosa’s Dining Table: Recipes from Mom” (Tosa Traditional Foods Study Group),Images provided by: Tosa Traditional Foods Study Group

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