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# Okiagari ｜ Our Regional Cuisines **Cuisine Name**: Okiagari **Region**: Our Regional Cuisines ## Main Lore Areas Yui, Shizuoka City ## Main Ingredients Used Fresh sakura shrimp, Tofu, Spring onions ## History, Origin, and Related Events Sakura shrimp are only caught in the Suruga Bay, at Yui Port in Shizuoka City and Yaizu City's Oigawa Port. The shrimp were first fished in 1894, when they were coincidentally caught when pulling in horse mackerel. For purposes of conservation, the fishing season for sakura shrimp is limited to twice a year: in spring from mid-March to early June, and in fall from late October to late December. Okiagari is a hot pot dish where fresh sakura shrimp are simmered with tofu and spring onions in sukiyaki-style seasoning. The fishermen who caught the shrimp from the open sea would eat it as a accompaniment with drinks, while contemplating their fishing. Source: Yui Port Fisherman's Cooperative Association ## Opportunities and Times of Eating Habits The dish can be made with freshly caught sakura shrimp when in season; otherwise, frozen shrimp or shrimp boiled just after being caught can be bought year-round. As such, it can be made at home throughout the year. ## How to Eat Add soy sauce, sugar and sake to an earthenware pan, and simmer. Add sakura shrimp and thickly sliced tofu, and simmer over a medium heat until the flavor permeates. Cut the spring onions into 4cm pieces, and add to the pan just before removing it from the heat. Remove from the heat after the onions have simmered for a moment. It is recommended to defrost the shrimp slowly, if using frozen shrimp. ## Efforts for Preservation and Succession It is no longer customary for fishermen to eat the dish, but it continues to be made and handed down among families. ## Ingredients - Fresh sakura shrimp: 150g - Tofu: 1 to 1 1／2 blocks (300g to 500g) - Spring onions: 1 bundle - Soy sauce: 4 tbsp. - Sugar: 4 tbsp. - Sake: 5 tbsp. - Water: 1／4 cup ## Recipe 1. 1. Rinse the shrimp in a sieve, and drain the water. 2. 2. Add the soy sauce, sugar, sake and water to a heated saucepan. Simmer, and add the shrimp. 3. 3. Thickly slice the tofu, and add to the saucepan. Simmer over a medium heat until the flavor permeates. 4. 4. Cut the spring onions into 3-4cm pieces, and add to the pan just before removing it from the heat. Serve after the onions have been simmered for a moment. ## Provider Information provider : "Shizuoka Side Dishes", Kaikousha 

# Tokoroten ｜ Our Regional Cuisines **Cuisine Name**: Tokoroten **Region**: Our Regional Cuisines ## Main Lore Areas Toi (west Izu), Inatori (east Izu) ## Main Ingredients Used Red algae, Vinegar ## History, Origin, and Related Events The Izu Peninsula is Japan's largest producer of red algae, the raw material for tokoroten. Red algae has been harvested for about 1,600 years, and it was used as raw material for Tokoroten as well as fertilizer. Red algae from the Gelidiales order and Gelidiaceae family, known as makusa and oobusa, are commonly used to make tokoroten. Makusa is mainly harvested in West Izu and produces soft and sticky tokoroten, while oobusa is mostly harvested in East Izu and is said to produce thick, hard, and firm tokoroten.In Izu, long, thin pieces of home-made tokoroten made from red algae is placed inside containers and pushed out before being eaten. Tokoroten is also sold at candy stores, making it an indispensable snack and soul food for children.On the Yagisawa coast of Toi Town in west Izu, the harvesting and sun-drying of the red algae is carried out from spring to early summer, carpeting the beach in red. Source: Izu Tokoroten Club ## Opportunities and Times of Eating Habits Tokoroten is eaten as a light meal or snack. It is produced all year round and eaten in all seasons, but the red algae harvesting season is from the end of May to early summer every year. ## How to Eat Rinse the red algae with water and simmer it with water and vinegar. Strain the resulting liquid, pour it into a mold and allow it to solidify. The long, thin pieces of tokoroten are then pushed out with a pusher and served with a mixture of vinegar, soy sauce, and mirin, or vinegared soy sauce. It can also be served garnished with spices and sprinkled with green laver, or served as a sweet treat with soybean flour and brown sugar syrup. ## Efforts for Preservation and Succession Tokoroten is eaten regularly in households and passed down from generation to generation. In recent years, dipping sauce made of brown sugar syrup has become available, in addition to the traditional dipping sauce made of vinegar and soy sauce. ## Ingredients - Red algae: 50g - Hot water: 3,000cc - Vinegar: 1・1／2 tbsp. ## Recipe 1. 1. Rinse the red algae with water. 2. 2. Add the red algae, hot water, and vinegar to a pot and simmer for 40 minutes. 3. 3. Place a filtering bag in a bowl, pour in the liquid from step 2, and strain. Allow the liquid to solidify inside a stainless-steel mold. 4. 4. Push the tokoroten out with a pusher and serve.Tokoroten can also be served with sanbaizu (a mixture of vinegar, soy sauce, and mirin), Japanese mustard, green laver, or white sesame seeds. Alternatively, serve with soybean flour and brown sugar syrup for a sweet treat. ## Provider Information provider : “Shizuoka Snacks” Kaikosha 

# Gennarizushi ｜ Our Regional Cuisines **Cuisine Name**: Gennarizushi **Region**: Our Regional Cuisines ## Main Lore Areas Higashiizu Town (Inatori) ## Main Ingredients Used Splendid alfonsino, Carrot, and Rice ## History, Origin, and Related Events Splendid alfonsino fishing in Inatori began in the Meiji era. The dish handed down in this area for special occasions is pressed sushi topped with red and white soboro (locally known as oboro) made from splendid alfonsino. It is made during celebratory events such as weddings, Shichi-Go-San, and coming-of-age ceremonies. It is said that it got its name because of its size and the fact that just eating it makes you feel miserable.In addition to splendid alfonsino oboro, gennarizushi is also sometimes made as a set with pressed sushi topped with lean tuna sashimi, simmered shiitake mushrooms, and tamagoyaki. ## Opportunities and Times of Eating Habits There is a custom of making it at home on special occasions (coming-of-age ceremonies, Shichi-Go-San, and other celebrations) and handing them out to relatives and neighbors. ## How to Eat Put vinegared rice stuffed with julienned and sweetly boiled carrots in the middle in a mold and press it. After removing it from the mold, top it with splendid alfonsino oboro. Sometimes it is made into a set with additional pressed sushi topped with lean tuna sashimi, simmered shiitake mushrooms, and tamagoyaki. ## Efforts for Preservation and Succession In addition to being made at home, it is also served at restaurants and has been passed down from generation to generation. ## Ingredients - Rice: 1 sho - Mixed vinegar: 400cc - [For this amount of mixed vinegar] Vinegar: 900cc - [For this amount of mixed vinegar] Sugar: 700g - [For this amount of mixed vinegar] Salt: 100g - Splendid alfonsino: 1kg (Including 240-500g of flakes) - Sake: 1 tbsp. - [A] Sugar: 100g - [A] Salt: 1 tsp. - [A] Sake: A little more than 1 tsp. - Carrots: 1kg - Sugar: 300g - Carrots: Just a little ## Recipe 1. 1. Steam the cooked rice for 15 minutes, then place it into a sushi oke and quickly mix in 400cc of mixed vinegar. Use the leftover vinegar for your hands. 2. 2. Remove the head and internal organs of the splendid alfonsino and boil in water with sake added (not listed in the ingredients) until the backbone separates from the body. Remove the skin and fine bones, place in a colander, wash and separate into flakes under running water, wrap in a cloth, wring well, and drain. 3. 3. Put 2 and [A] into a pot and mix well before heating. Remove the moisture to prevent it from burning and make oboro. 4. 4. Place the julienned carrots in a pot, add enough water to submerge them, and when it comes to a slight boil, add sugar and salt and bring to a simmer. 5. 5. Fill up one rice bowl with the sushi rice.After getting some vinegar on your hands, use a finger to make a hole in the center of the sushi rice in the rice bowl and place 4 in it. Place the sushi rice from the rice bowl onto your hands with vinegar on them and make it into a ball so that the carrots are not visible. Then put it into a rectangular mold. 6. 6. Use your fingers to firmly push the sushi rice into the corners of the mold, press it in firmly with a board, lift the mold while holding it down with your fingers, and let go. 7. 7. Place the oboro on top. ## Provider Information provider : Kaikosha’s “Shizuoka’s Side Dishes” 

# Someii (Colored Rice) ｜ Our Regional Cuisines **Cuisine Name**: Someii (Colored Rice) **Region**: Our Regional Cuisines ## Main Lore Areas Fujieda City ## Main Ingredients Used Rice, glutinous rice, gardenia (kuchinashi) fruit, roasted green tea (sencha) ## History, Origin, and Related Events Someii, also known as "Seto's Someii," has been sold at teahouses in the former Sechimachi Village (now part of Fujieda City) along the old Tokaido highway since the Warring States period. It has been known as a specialty of the Tokaido region. The process involves steaming glutinous rice, dyeing it with gardenia fruit, and then crushing and spreading it thinly into the shape of an oval coin, which is then dried and served as portable food or ration.The dried gardenia fruit was believed to have medicinal properties such as anti-inflammatory, antipyretic, analgesic, and diuretic effects, making Someii popular as a food that helped relieve fatigue in the legs and lower back.Someii is an ancient dish that even appeared in the novel "Tōkaidōchū Hizakurige" written by Jippensha Ikku, a famous classical writer. However, over time, it became a dish enjoyed only by a limited number of households. About 60 years ago, it was on the verge of being forgotten, but then a bento (boxed lunch) vendor in Fujieda City collaborated with the Chamber of Commerce to revive it. They transformed the dried rice into a modern onigiri (rice ball) that could be quickly consumed. ## Opportunities and Times of Eating Habits Although Someii is available throughout the year, it is primarily made during festivals and celebrations in the Seto region. ## How to Eat To prepare, peel the skin of the gardenia fruit, crush the inner part, and soak it in water for about half a day. Yellow water will be produced from this process. Rinse the glutinous rice about 30 minutes to 1 hour before cooking. Place the glutinous rice into a rice cooker and add the gardenia fruit along with the yellow water after diluting it with fresh water. Mix well and then cook. After the rice is cooked, let it steam for 10 to 15 minutes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)During local festivals and events, Someii is sold at Japanese confectionery shops. Additionally, some local restaurants offer modern-style menu items featuring Someii. ## Ingredients - rice: 1 cup - glutinous rice: 1 cup - gardenia fruits: 1 to 2 - water: 1 cup - salt: 2／3 teaspoon - sake: 1 tablespoon - water: 1 cup - roasted green tea (sencha): 1 teaspoon - Black sesame seeds: to taste ## Recipe 1. 1. Wash the rice and glutinous rice, then soak them in water. 2. 2. Crush the gardenia fruit into fine pieces with a spoon. Soak it in water to create a fruit extract. 3. 3. Place the rice and glutinous rice into a rice cooker. Then, add the gardenia fruit extract, salt, sake, roasted green tea to the rice cook and cook. 4. 4. Once the rice is cooked, serve it in a bowl and sprinkle with black sesame seeds to taste. ## Provider Information provider : Recipe provided by: "Shizuoka's Side Dishes." Kaikōsha. 

# Bokumeshi ｜ Our Regional Cuisines **Cuisine Name**: Bokumeshi **Region**: Our Regional Cuisines ## Main Lore Areas Yoshida Town (Chubu Region) ## Main Ingredients Used Eel, burdock, green beans, rice ## History, Origin, and Related Events Within Shizuoka Prefecture, there are two main production zones for farming eels: Lake Hamana and the Oi River basin, with Yoshida Town corresponding to the Oi River basin production zone. Eel farming began in Yoshida Town with the formation of eel ponds on unused rice paddies flooded out by the Oi River during the Taisho era, and utilized the basin’s underground water. Yoshida Town’s eels are well known for being fatty and soft.“Bokumeshi” is a mixed rice made by combining boiled eel and burdock root to cooked rice. The name is derived from a thick stake called a “bokkui.” At the time, eels that were too fat were unsellable, so the eel farmers began to eat them and it is said that the meal eventually came to be called “bokumeshi.”Since the latter half of the 1950s, eels have been farmed so much that they account for 40% of Japan’s eel production（※）. Because eel could be bought locally and in large quantities, bokumeshi was a staple in many households, but in recent years the price of eel has increased and there are less opportunities to make it at home.Source: Yoshimachi Public Corporation website ## Opportunities and Times of Eating Habits It is eaten during festivals and celebrations. ## How to Eat Cut the burdock into small pieces and boil. Steam the eel and cut into small pieces. Mix the boiled ingredients with cooked rice, then cut diagonally and decorate with thinly sliced green beans or omelet. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The dish is home-cooked, but some shops sell it. ## Ingredients - rice: 2 cups - eel shirayaki: 1 skewer (100g) - burdock: 150g - 【A】 sugar: 80g - 【A】 soy sauce: 3 tbsp - 【A】 sake: 2 tbsp - green beans: 40g - toasted sesame (white): 2 tbsp ## Recipe 1. 1. Cook the rice normally. 2. 2. Cut the burdock into small pieces, soak in water to remove the scum, then boil. 3. 3. Steam the eel and cut into small pieces. 4. 4. Put 【A】 into a pot, bring to a boil, then add 2 and 3 and simmer over low heat until the juices are gone. 5. 5. Boil the green beans and slice them diagonally. 6. 6. Mix 4 with rice, green beans, and sesame seeds. ## Provider Information provider : Recipe Provider: “Shizuoka’s Side Dishes” Kaikosha 

# Mikuriya Soba ｜ Our Regional Cuisines **Cuisine Name**: Mikuriya Soba **Region**: Our Regional Cuisines ## Main Lore Areas Gotemba City ## Main Ingredients Used Soba, Chicken, Carrots, Shiitake mushrooms ## History, Origin, and Related Events A local dish of the Mikuriya area in Gotemba City. As this area grew a lot of wheat and soba (buckwheat), farmers made soba noodles using native yams instead of water, eating it with a dipping sauce made with chicken stock. The soba had an unassuming flavor, with the added yam creating a pleasant eating experience. Chicken stock is used for the broth, with chicken, carrots and shiitake mushrooms as the characteristic ingredients. ## Opportunities and Times of Eating Habits It is served in homes, often for guests, on New Year’s and other special occasions. ## How to Eat Chicken, carrots, and shiitake mushrooms are cut into bite-sized pieces, simmered in the broth flavored with soy sauce, sugar, and salt. This is then poured over the soba noodles and eaten. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Some soba restaurants in the city also serve this dish. ## Ingredients - Soba (buckwheat noodles): 4 servings - chicken breast: 1 - medium shiitake mushrooms: 4 - medium carrot: 1 - Green onion: to taste - soup stock (bonito dashi): 800ml - soy sauce: 80ml - sugar: 80g - salt: A pinch - kombu dashi (kelp stock): A pinch ## Recipe 1. 1. Cut chicken into small pieces. Shred shiitake mushrooms and carrots. Finely chop the green onions. 2. 2. Put the chicken, shiitake mushrooms and carrots in broth and heat. 3. 3. Add soy sauce, sugar, salt and kelp dashi to taste. 4. 4. Put boiled soba noodles in a bowl, pour over your mixture and garnish with green onions. ## Provider Information provider : Recipe by: "Shizuoka no Okazu " Kaikosha 

# Mackerel hakozushi (pressed sushi) ｜ Our Regional Cuisines **Cuisine Name**: Mackerel hakozushi (pressed sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Ito, Izu region ## Main Ingredients Used Mackerel, carrots, shiitake mushrooms, lotus root, eggs ## History, Origin, and Related Events This local dish is made in the Izu region for special days such as festivals. As it was originally made as a meal for fishermen, it uses locally caught mackerel. The fish is broken into small pieces, then seasoned and fried into a kind of mince (known locally as oboro). This is then laid on top of vinegared sushi rice in a serving box, along with stewed vegetables such as carrots or shiitake mushrooms, to make hakozushi - literally, box sushi. When the Buddhist priest Nichiren was exiled to Izu by the Kamakura shogunate in 1261, the fishermen who sheltered him gave him his morning and evening meals in multi-tiered boxes. This is said to be the origin of hakozushi. The oboro mince uses locally caught mackerel, but this varies depending on the region - scad (horse mackerel) or golden eye snapper (alfonsino) are also used. ## Opportunities and Times of Eating Habits It is made at home for festivals and other events, and handed out to relatives or neighbours. ## How to Eat Simply pack sushi rice into a wooden box, then add the other ingredients on top. It can be accompanied with fried mackerel, seasoned with sugar and soy sauce (boil the mackerel first to make the bones easier to remove, then break the flesh into smaller pieces); stewed carrots or shiitake mushrooms; sakura shrimp, and so on. Depending on the region, some areas also use scad (horse mackerel) or golden eye snapper (alfonsino) for the fish. Because fresh fish takes time to prepare, canned mackerel or tuna are used more and more often in recent years. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is also sold in supermarkets or by bento box delivery companies. ## Ingredients - rice: 800g - For the rice: - vinegar: 3 1／3 tablespoons - sugar: 1 tablespoon - salt: 1 teaspoon - mackerel: 120g - For the mackerel: - sugar: 1 1／2 teaspoons - soy sauce: 1 1／2 teaspoons - egg: 1 - For the egg: - sugar: 1 teaspoon - salt: a pinch - carrots: 60g - For the carrots: - dashi stock: 1／2 a cup - sugar: 1 heaped teaspoon - salt: a pinch - dried shiitake mushrooms: 4 - For the mushrooms: - dashi stock: 1／2 a cup - sugar: 1 tablespoon - soy sauce: 1 teaspoon - sakura shrimp: 20g - For the shrimp: - soy sauce: 1／2 teaspoon - sugar: 1 teaspoon - lotus root: 40g - For the lotus root: - vinegar: 1 1／2 tablespoons - sugar: 1 tablespoon - salt: a pinch - mangetout: 12 - kamaboko (processed fish paste): 40g ## Recipe 1. 1. Cook the rice until firm. Mix together the vinegar, sugar and salt for the rice, mix this into the rice, then set aside. 2. 2. Boil the mackerel for a minute or two, then remove the bones while breaking the flesh into smaller pieces. Cook this in a pot. Add the sugar and soy sauce set aside for the mackerel, to make a kind of seasoned, fried mackerel mince. 3. 3. Scramble the egg, add the sugar and salt, and make this into tamagoyaki (Japanese rolled omelet). 4. 4. Shred the carrots, and boil down in the dashi stock, sugar and salt. Place the dried mushrooms in some water, then boil down in the dashi stock, sugar and soy sauce. Boil the sakura shrimp in the soy sauce and sugar. 5. 5. Thinly slice the lotus root, and boil in some water for a minute or two. Soak in the vinegar, sugar and salt to pickle the roots. 6. 6. Boil the mangetout after taking the stringy fibers out. Cut the kamaboko into half-moon shapes. 7. 7. Lay 4／5ths of the rice out flat in a serving box. Top this with the other ingredients, arrange them well, then lightly press down with the lid. ## Provider Information provider : Recipe source: Shizuoka Side Dishes (Kaikosha) 

# Iruka no Miso-ni (Dolphin Miso Stew) ｜ Our Regional Cuisines **Cuisine Name**: Iruka no Miso-ni (Dolphin Miso Stew) **Region**: Our Regional Cuisines ## Main Lore Areas Ito City ## Main Ingredients Used Ingredients: Dolphin meat, burdock root, miso ## History, Origin, and Related Events The practice of dolphin fishing in Shizuoka Prefecture has been conducted primarily in the Izu region. The gulfs of the Izu Peninsula serve as migration routes for the dolphins, while the complex geography of the peninsula makes it a suitable location for the dolphin drive fishing method, whereby dolphins are herded and driven into a bay or beach using boats. Dolphin bones found at Jomon period archaeological sites, as well as records from medieval and early modern eras, indicate that dolphin fishing has been practiced since ancient times. Following the Meiji era, dolphins caught in Izu were sold throughout other areas within Shizuoka, as well as to outside prefectures such as Aichi, Gifu, and Yamanashi.Currently, the only organization that continues the tradition of dolphin drive fishing is the Ito Fisheries Cooperative (Ito City, Futo Port). However, due to the intensifying focus, both domestically and internationally, on protecting and conserving dolphin populations, as well as regulations limiting the quantities and types of species allowed to be caught, dolphin fishing has not been conducted since 2004. Nonetheless, drive fishing has been permitted since 2019 for the expressed purposes of capturing dolphins for captive breeding.“Iruka no Miso-ni” is a traditional, local delicacy of Izu. In the past, when dolphin meat was commonly sold at fish stores, it was served regularly in households―stir-fried with burdock roots (gobo), or perhaps other ingredients such as carrots and konnyaku (yam cake), then seasoned with sake, soy sauce, sugar, and miso, and simmered into a stew. ## Opportunities and Times of Eating Habits In winters, this dish was commonly served daily in households. ## How to Eat The dolphin meat is first sliced into bite-sized pieces, with the fatty parts stir-fried first. Burdock root is added, and fried together, and then seasoned with sake, soy sauce, sugar, and miso. Some households choose to add carrots and konnyaku in addition to the burdock root.Another way to eat dolphin meat is to slice it into 2 centimeter pieces, marinate them in a soy sauce-based dressing, and then dry them in the sun to make “tare,” a dried fish snack which can be enjoyed with sake. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although dolphin drive fishing has not been practiced since 2004, the Ito Fisheries Cooperative became concerned that as the number of experienced fishermen dwindled, the tradition of dolphin fishing could be lost forever. In response, they collaborated with the Fisheries Agency and the prefecture to put together a manual that allowed for the live capture of dolphins exclusively for the purpose of selling them to facilities such as aquariums, which led to the lifting of the ban on dolphin drive fishing in 2019. ## Ingredients - Dolphin meat: 200 g - Burdock root: 120 g - Konnyaku (yam cake): 80 g - Daikon radish: 80 g - Ginger: 1 slice - Dashi broth: 4 cups - [A] Sake: 1／2 cup - [A] Sugar: 4 tablespoons - [A] Miso: 3 tablespoons ## Recipe 1. 1. Cut the dolphin meat into cubes, and clean the blood off in running water until the water becomes clear. 2. 2. Cut the ginger into thin slices, and chop the burdock root, carrots, and daikon radish into chunks. Tear the konnyaku into suitably sized pieces. 3. 3. Heat oil (not included in the list of ingredients) in a pot, add the ginger and dolphin meat, and sauté lightly. Then add the dashi broth. 4. 4. Add the other ingredients to the mixture, and once it boils, reduce the heat to medium-low. Remove any scum that rises to the top. Simmer until the ingredients are thoroughly cooked. Season with the ingredients labeled [A]. ## Provider Information provider : Recipe provided by: “Shizuoka no Okazu” (Kaikosha) 

# Mizukakena no tsukemono ｜ Our Regional Cuisines **Cuisine Name**: Mizukakena no tsukemono **Region**: Our Regional Cuisines ## Main Lore Areas Gotemba City, Oyama Town ## Main Ingredients Used Mizukakena, salt ## History, Origin, and Related Events Gotemba City and Oyama Town are semi-high temperature areas with cold winters and cool summers. In this area, there is an abundance of groundwater from the snowmelt of Mt. Mizukakena" is a traditional vegetable of this area, and is a specialty that can only be enjoyed in early spring from February to March. It is cultivated in winter by making high ridges in the rice paddies and letting the spring water flow through them to keep the fields warm. The name "mizukakena" comes from the Japanese word "mizukake," which means "to pour water over," hence the name "mizukakena.Cultivation is said to have begun in 1887, when the head of a household in Atano, Kitago Village (present-day Oyama Town) brought back seeds from Echigo (Niigata Prefecture). Around the middle of the Meiji period, a woman from Echigo who came to Japan with workers for the construction of the Tokaido Line (present-day JR Gotemba Line) made mizukakegai pickles, which were later widely cultivated and eaten in the Gotemba and Oyama areas. ## Opportunities and Times of Eating Habits It is eaten as an everyday meal and as a teaside dish. ## How to Eat Sprinkle salt on the washed mizukakena and place a weight on it. The next day, when the water comes up, replace the top and bottom of the stacked mizukakegai and pickle them. Three to four days after pickling, they are ready to eat. ## Efforts for Preservation and Succession The Gotemba City Green Tourism Council offers consumers the opportunity to experience harvesting mizukakegai and making mizukakegai pickles.The Gotemba Koyama Mizukakena Production Association sells "Mizukakena pickles. Freeze-dried chazuke and furikake are also commercially available. ## Ingredients - Mizukakena: 1kg - Salt: 30-40g ## Recipe 1. 1. Wash mizukakena greens in cold water. Place in a large bowl, sprinkle with salt, and wriggle until wilted. 2. 2. Arrange them alternately in a container, one layer at a time. Place a weight on top (if water comes up, lighten the weight). 3. 3. The next day, when the water comes up, replace the top and bottom of the water-soaked greens and pickle again. 4. 4. They are ready to eat 3 to 4 days after pickling. ## Provider Information provider : "Shizuoka no Okazu" Kaikosha 

# Tororo jiru ｜ Our Regional Cuisines **Cuisine Name**: Tororo jiru **Region**: Our Regional Cuisines ## Main Lore Areas Chubu area (Shizuoka City) ## Main Ingredients Used Japanese yam (jinenjyo) ## History, Origin, and Related Events Tororo soup is made by grating yam and mixing it with soup stock and miso paste, and served over barley rice. The yam, also called "yam," is 1.5 meters long and about 3 centimeters in diameter. It grows wild in the mountains and fields of Honshu, Shikoku, and Kyushu, and is also cultivated in some places. Wild yam in Shizuoka Prefecture is mainly grown in the Chubu region, but is also harvested in the western and eastern regions.The history of yam soup dates back to Maruko, the 20th post town on the 53rd leg of the Tokaido Highway, which is now Maruko, Suruga-ku, Shizuoka City. It is said to have been popular among travelers as a stamina-boosting dish. It also appears in the novel "Tokaido Chu Hizakurige" by Jippensha Ikku, the ukiyoe "The Fifty-three Stages of the Tokaido" by Utagawa Hiroshige, and in Matsuo Basho's haiku "Ume-wakana Maruko no yado no tororojiru". ## Opportunities and Times of Eating Habits Since the yam harvest season is from mid-October to December, it is often eaten from fall to winter. In some areas, it is eaten on the second day of the New Year to pray for good health throughout the year. ## How to Eat Grate the yam on a grater, and mix well in a mortar and pestle. Then, add a little of the dashi broth, miso, and soy sauce, and grind well to thicken. Serve over rice and sprinkle with nori (seaweed). In some areas, eggs are added when grating the yam in a mortar and pestle, or only soy sauce is added to the broth instead of miso and soy sauce. ## Efforts for Preservation and Succession Japanese yam is a home-style dish that has been handed down from generation to generation and is also served at restaurants. The Japanese yam is sold at direct sales outlets in Shizuoka City and on the Internet. ## Ingredients - Japanese yam: 500g (grated) - Dashi stock: 1½ cups - Miso paste: 1 tbsp. or more - soy sauce: 1 tsp. - Rice: 600g - green onion: As needed - nori (seaweed): As needed ## Recipe 1. 1. Heat dashi stock, mix miso and soy sauce, and let cool. 2. 2. Grate grated yam in a mortar and pestle, add 1 and mix well. 3. 3. Pour 2 over rice and serve. 4. 4. Sprinkle green onion and nori (seaweed) over 3, if desired. ## Provider Information provider : "Shizuoka no okazu" Kaikosha 

# Wasabi zuke ｜ Our Regional Cuisines **Cuisine Name**: Wasabi zuke **Region**: Our Regional Cuisines ## Main Lore Areas Central region (Shizuoka City), Izu Peninsula (Izu City), Eastern region (Gotemba City, Oyama Town) ## Main Ingredients Used Wasabi (Japanese horseradish) ## History, Origin, and Related Events Wasabi pickles are made by marinating chopped wasabi leaves, stems, and roots in sake lees.Wasabi is said to have originated during the Keicho era (1596-1615), when wild wasabi, which had been growing wild on Bukkoku-san (Mt. Butsudani) in the Aoi Ward of Shizuoka City's Aoi Ward since before that time, was planted near a spring source in the same area. Tokugawa Ieyasu, who spent his later years at Sunpu Castle, forbade the wasabi from leaving the area, and for many years it never left the Aritogi district. However, in the mid-18th century, the cultivation method spread to the Izu area, and later, when the "tatami-ishiki" method of cultivation was developed in the Naka-Izu area, it spread throughout Shizuoka Prefecture and even throughout Japan.Shizuoka Prefecture boasts the highest yields and quality of wasabi in Japan due to its abundant rainfall, geological features, and spring water that is around 13°C year-round, making it ideal for wasabi cultivation. Currently, wasabi is cultivated without the use of fertilizers as much as possible by creating stepped wasabi fields in mountainous areas with spring water, and the "Traditional Cultivation of Shizuoka Water Wasabi" has been recognized as a World Agricultural Heritage and Japan Agricultural Heritage.Wasabi pickles were first sold in Shizuoka Station, which opened in 1889, and are still one of the most popular Shizuoka souvenirs, and are often served at home. It is a favorite dish mainly among adults because of the pungent taste of wasabi and sakekasu (sake lees).Source: Shizuoka Wasabi Agricultural Heritage Promotion Council ## Opportunities and Times of Eating Habits Wasabi is eaten throughout the year. It is served on top of hot rice or as a snack. ## How to Eat Cut wasabi stems and roots into thin strips and marinate them in salt overnight. Knead sake lees with sugar and sake, and when smooth, squeeze salted wasabi into the sake lees. Stir to blend well. Transfer into an airtight container and let stand for 2 to 3 days until it becomes pungent and ready to eat. ## Efforts for Preservation and Succession Wasabi-zuke is always sold at supermarkets and food stores in the prefecture as well as at souvenir stores in train stations. In order to publicize the attractiveness of "Shizuoka water horseradish," differentiate it from other production areas, and pass on the traditional food culture, a "Gems of Shizuoka Water Wasabi" certification system (Shizuoka Wasabi Agricultural Heritage Promotion Council) has been established. ## Ingredients - Sake Lees: 250g - Wasabi (stem and root): 450g - sugar: As needed - Sake: As needed - salt: A pinch ## Recipe 1. 1. Chop wasabi stems and roots into about 3 mm pieces, blanch with 2% salt, and leave overnight (at least 6 hours). 2. 2. Wrap 1 in a dish towel and squeeze out the water. 3. 3. Put sugar and salt into sakekasu and knead well. Add 2 little by little and knead to blend well with sakekasu. 4. 4. Transfer into an airtight container and let stand for 2 to 3 days until it becomes pungent and ready to eat. If the finished wasabi pickles are too spicy, leave the lid open a little to soften the spiciness. ## Provider Information Recipes vary depending on the region and home. 

# Gawa ｜ Our Regional Cuisines **Cuisine Name**: Gawa **Region**: Our Regional Cuisines ## Main Lore Areas Omaezaki City ## Main Ingredients Used Bonito, onion, cucumber, green perilla, ginger, pickled plum, miso ## History, Origin, and Related Events Shizuoka Prefecture boasts one of the largest catches of bonito in Japan. The bonito landed in May is called "Hatsukatsuo" (first bonito) and is especially popular, and the "bonito streamers" displayed around Omaezaki Port on the occasion of Dragon Boat Festival have become a summer tradition.Gawa" is a chilled miso soup made by chopping raw bonito, cucumbers, pickled plums, green perilla, etc., and adding them to water with miso paste, and was first made by fishermen on board their boats when they went bonito fishing. It is said that the name "gawa" came about because of the "gawa-gawa" sound made when ice is added and the miso is stirred to dissolve it. Originally a fisherman's meal, it also appears on summer tables in ordinary households in Omaezaki.Source: Shizuoka Prefecture's official website ## Opportunities and Times of Eating Habits Mainly in summer ## How to Eat Chop cucumber, onion, ginger, green perilla, and leaf green onion, finely chop bonito, add miso paste and seeded pickled plums, and beat them together until they are well blended. Add ice water, chopped vegetables, and stir to combine. It can be served over white rice or somen noodles. ## Efforts for Preservation and Succession In addition to being made at home, it is served at some restaurants in the port. ## Ingredients - Bonito (or horse mackerel, chicken grunt, etc.): 1 small section (400g) - Onion: 1／2 piece - cucumber: 1 - Green shiso: 5 leaves - ginger: 1 piece - Dried plum: 3 pieces - Green onion: 5 stalks - Miso paste: 30-50g - Water: 1,000cc - Ice: about 20 ice cubes ## Recipe 1. 1. Tap bonito with a knife while chopping, coarsely for about 1 minute, or finely as desired. 2. 2. Cut onion into thin slices, cucumber into round slices, shiso and ginger into thin strips, and green onion into small pieces. 3. 3. Add miso paste and seeded pickled plums to 1 and beat together just enough to blend. 4. 4. When the bonito is blended with the miso, spread the mixture in ice water. Serve with chopped vegetables floating on top for color. ## Provider Information provider : "Shizuoka no okazu" Kaikosha 

# Kuro hanpen furai ｜ Our Regional Cuisines **Cuisine Name**: Kuro hanpen furai **Region**: Our Regional Cuisines ## Main Lore Areas Yaizu City ## Main Ingredients Used Black hanpen, bread crumbs, wheat flour, eggs ## History, Origin, and Related Events Kurohanpen is made by boiling ground mackerel, horse mackerel, or sardine, and is semi-circular in shape and gray in color. It is a specialty of Yaizu, but is eaten almost everywhere in the prefecture. Outside of the prefecture, hanpen is a white paste, but in Shizuoka Prefecture, it is usually called kuro-hanpen. White hanpen is white because only the meat of the fish is used, while black hanpen is gray because the bones and skin of the fish are kneaded into the paste. In addition to fried hanpen, kuro-hanpen is also used in simmered and grilled dishes, and even as an ingredient in Shizuoka oden.Fried kuro-hanpen are also made at home and sold in the deli section of supermarkets. The fish flavor is concentrated in the hanpen, and the deep frying adds a savory flavor to the dish, making it a popular side dish for all ages, from children to adults. ## Opportunities and Times of Eating Habits It is eaten all year round. It appears on daily tables, as a side dish in lunch boxes, and in school lunches. ## How to Eat Kurohampen is dipped in flour, beaten egg, and breadcrumbs, and deep-fried in oil. The secret is to apply a thin layer of fine breadcrumbs. It is delicious either eaten as is or with sauce. ## Efforts for Preservation and Succession Fried fish is made at home and also sold at supermarkets and butcher stores. Kurohanpen also appear on school lunch menus as fried, tempura, and simmered dishes. ## Ingredients - Black hanpen: 13g x 20 sheets - wheat flour: 16g - Egg: 1 - bread flour: 60g - lemon: 1／2 - [A] Chuno sauce: 1 tsp. - [A] Ketchup: 1／2 tsp. - [A] soy sauce: A pinch ## Recipe 1. 1. Coat black hanpen with flour, beaten egg, and bread crumbs, in that order, and deep fry in oil (not included). 2. 2. Mix 【A】 to make a sauce, dip the fries in the sauce and eat.Garnish with lemon, if desired. ## Provider Information provider : "Shizuoka no okazu" Kaikosha 

# Tougan-jiru(White gourd Soup) ｜ Our Regional Cuisines **Cuisine Name**: Tougan-jiru(White gourd Soup) **Region**: Our Regional Cuisines ## Main Lore Areas All of Aichi Prefecture, Centering on the Owari and Nishi Mikawa Areas ## Main Ingredients Used Tougan(=White gourd), chicken meat, dried shiitake mushroom ## History, Origin, and Related Events Aichi Prefecture is second only to Okinawa in the volume of shipments of "Tougan(=White gourd)", and "Tougan(=White gourd)" cuisine is widely popular in the prefecture. It is said that the "Tougan(=White gourd)" originated in India and was brought to Japan via China. It is mentioned in documents dating back to the Nara period (710-794), suggesting that it has been eaten since ancient times. Although it is in season in summer, it is said that it was named "Tougan (meanings winter melon) " because its thick and tough skin was so long-lasting that it would last until winter if stored in a cool and dark place.The small-sized "Tougan(=White gourd)", “Early Togan," has been cultivated since the Meiji era (1868-1912) and is known as a traditional vegetable of Aichi Prefecture. In recent years, the number of small ones has been increasing due to breeding, but in the past, they were large and were often eaten during the postwar period when food was scarce. “Early Togan" are not popular because of the white powder that sticks to the hands, and in recent years, “Ryukyu Togan" have become the most commonly cultivated variety.Since it has a light flavor and is easily seasoned, it is used in a variety of dishes, such as miso soup, simmered dishes, and stir-fried dishes. One of the most popular of these dishes is "Tougan-jiru(=White gourd Soup)," a soup of “Tougan" with dashi (Japanese soup stock). ## Opportunities and Times of Eating Habits It is eaten from July to October, during Tougan(=White gourd) harvest season, and since more than 95% of it is water, it is a good source of moisture during the summer months. It can be eaten chilled or hot as a summer heat reliever. ## How to Eat Remove the guts from "Tougan(=White gourd)", cut into bite-size pieces, peel the skin, and simmer in dashi (=Japanese soup stock) with other ingredients such as chicken meat and shiitake mushrooms. When the ingredients are cooked, thicken the soup with Katakuriko(=potato starch) and eat it when it is well blended.Ingredients other than tofu paste vary from household to household, but fried thin tofu is also popular, as it is preferred to have a good dashi (=Japanese soup stock)If you want to make the skin of "Tougan(=White gourd)" smooth to the palate, you should cut it thicker. On the other hand, if you cut the skin thin, you can enjoy the texture and the green color of the skin when it is stewed.Dashi (=Japanese soup stock) is often made from dried shiitake mushrooms instead of bonito or dried sardines. ## Efforts for Preservation and Succession Even today, every household makes "Tougan-jiru(White gourd Soup)" in the summer when togan is available at supermarkets and other places. ## Ingredients - Tougan(=White gourd): 1／2 piece (900g) - Chicken leg meat: 200g - Dried shiitake mushroom: 3 pieces - [seasoning A] Dashi stock: 800ml - [seasoning A] Light soy sauce: 4 tbsp. - [seasoning A] Mirin(=sweet rice wine): 4 tbsp. - [seasoning A] Sake: 3 tbsp. - [seasoning A] Salt: a pinch - Katakuriko(=potato starch) dissolved in water: 2 tbsp. ## Recipe 1. 1. Remove the tougan(=White gourd)'s guts, cut into cubes of about 3 cm, and peel the skin thinly. 2. 2. Cut Chicken leg meat into bite-sized pieces. Soak dried shiitake mushrooms in water and slice into thin strips. 3. 3. Bring [seasoning A] to a boil in a saucepan, add 1 and 2, and simmer for 30 minutes 4. 4. Add dissolved katakuriko(=potato starch) and thicken. ## Provider Information provider : Aichi's 50 Local Recipe Collection 

# Aburage-zushi/Inari-zushi ｜ Our Regional Cuisines **Cuisine Name**: Aburage-zushi/Inari-zushi **Region**: Our Regional Cuisines ## Main Lore Areas Toyokawa City and All of Aichi Prefecture ## Main Ingredients Used Fried thin tofu, Rice ## History, Origin, and Related Events The origin of "Aburage-zushi(Inari-zushi)" is a matter of some debate, but it is said to have originated when rice was stuffed into fried thin tofu that had been offered to "Inari-san" and made into a sushi. There are also various theories as to where it originated, and the town in front of "Toyokawa Inari Shrine", one of the three major Inari shrines in Japan, along with Edo and Nagoya, is said to be the birthplace of the dish. "Aburage-zushi(Inari-zushi)" is said to have been invented at "Toyokawa Inari Shrine" in the latter half of the Edo period (1603-1867).Nagoya's "Aburage-zushi" is characterized by the fact that it is filled with sweet and spicy fried thin tofu and "sushi rice(=vinegared rice)", and the bottom is not closed. It is said that Nagoya was the first place to call the combination of “Aburage-zushi" and “Makizushi" “Sukeroku". There is a theory that the name "Sukeroku" comes from the main character in the Kabuki play "Sukeroku Yukari no Edozakura (Sukeroku's Relation to Edo Cherry Blossoms)" (18 plays). The name of Sukeroku's mistress, “Age-maki", may have been taken from the word "Age" and likened to "Aburage-zushi", which is made of fried thin tofu, and the fact that “Sukeroku" came wearing a "Hachimaki (a type of sushi roll)" may have been compared to “Maki-zushi", It is said that “Sukeroku" may have compared it to “Maki-zushi" since he had rolled it up.In the town in front of "Toyokawa Inari Shrine", “Inari-zushi" has long been sold and served to visitors to the shrine. The standard “Inari-zushi" made of fried thin tofu in “Dashi (=Japanese soup stock)" and "sushi rice(=vinegared rice) is popular, but many stores also offer creative “Aburage-zushi" as part of their efforts to revitalize the town. ## Opportunities and Times of Eating Habits It is popular on a daily basis regardless of the season. It is often included in family menus or used as the main dish in bento lunches. ## How to Eat Fried thin tofu is simmered in a sweet and spicy sauce and stuffed with "Sushi rice(=vinegared rice)" to form "Tawara". The seasoning of Fried thin tofu varies from household to household. Various arrangements are made, such as mixing ingredients into the vinegared rice. If the mouth part of the fried thin tofu is turned upward so that the rice inside can be seen, the ingredients inside can be shown and the dish can be enjoyed visually.In addition to the traditional way of making "Inari-zushi", the city of Toyokawa has also developed a wide variety of ways to enjoy "Inari-zushi", such as by creating menus that include miso pork cutlet and eel on top of "Inari-zushi". ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Toyokawa City has formed the "Toyokawa Inari-zushi Promotion Group," and is proposing new ways to eat "Inari-zushi" as well as traditional ways of making "Inari-zushi". The city also offers "Inari-zushi" as a snack at nursery schools, holds "Inari-zushi" contests, and makes a variety of other efforts. ## Ingredients - Sushi rice(=vinegared rice): 480g - Fried thin tofu: 8 seets - [seasoning A] Sugar: 2 tbsp. - [seasoning A] Soy sauce: 2 tbsp. - [seasoning A] Mirin(=sweet rice wine): 1 tbsp. - [seasoning A] Dashi (=Japanese soup stock): 100 ml ## Recipe 1. 1. Cut fried thin tofu in half, peel the inside out to make a bag, boil quickly to remove oil, and squeeze out the water. 2. 2. Simmer 1 in [seasoning A] until all the liquid is absorbed, and let cool. 3. 3. Divide the sushi rice into 16 equal portions, fill the fried thin tofu with the mixture, and shape into the desired shape. ## Provider Information provider : Aichi's 50 Local Recipe Collection 

# Kakimawashi/Torimeshi ｜ Our Regional Cuisines **Cuisine Name**: Kakimawashi/Torimeshi **Region**: Our Regional Cuisines ## Main Lore Areas All of Aichi Prefecture ## Main Ingredients Used Chicken meat, Rice, Chicken fat, Gobou(=Burdock), Carrot ## History, Origin, and Related Events "Kashiwa (=chicken meat)" has long been a favorite dish in Aichi Prefecture. Poultry farming in Aichi Prefecture began in the late Edo period (1603-1868), and developed into the famous "Nagoya Cochin" in the early Meiji period (1868-1912). Poultry farming in Aichi Prefecture has continued to flourish to the present day. As a result, there are many chicken dishes in Aichi Prefecture. In addition to “Tebasaki(chicken wings)", "Yakitori", “Mizutaki", “Kashiwa no Hikidorizushi (=minced chicken meat)", and “Torimeshi (=chicken rice)" are also popular.In the Edo period (1603-1867), chicken meat was so valuable that "Torimeshi-magai" was eaten, which did not contain chicken meat. However, as chicken hatching technology was brought to Aichi Prefecture and poultry farming flourished, “Torimeshi" began to be prepared to enjoy eating adult chickens that no longer laid eggs. Since the meat of adult chickens was tough, it was first broken up and mixed into the rice to make it tastier.It is origin of "Torimeshi"In Aichi Prefecture, mixed rice such as “Torimeshi" is called “Kakimawashi" or “Kakimashi" in some areas. The name “Kakimawashi" or “Kakimashi" is said to have come from the fact that the rice is cooked and the separately seasoned ingredients are stirred thoroughly. ## Opportunities and Times of Eating Habits Today, it is eaten on a daily basis regardless of the season. In the days when chicken meat was expensive, it was served on festive occasions. ## How to Eat Cook rice with soy sauce, Mirin(=sweet rice wine), etc. For ingredients, stir-fry chicken meat, Gobou(=Burdock), carrots, etc. with chicken fat and season with soy sauce, etc. When the rice is finished cooking, stir the ingredients thoroughly before serving. The rice and ingredients are not cooked together, but are prepared separately and mixed together, so the ingredients should be seasoned a little more strongly than usual.If you want to use ingredients more unique to Aichi Prefecture, season the chicken with “Tamari" and sugar. While soy sauce is made from soybeans and barley, “Tamari" is made almost exclusively from soybeans, and because of its long fermentation and maturation period, it has a subtle miso flavor. Therefore, by using “Tamari", you can enjoy a stronger, richer and more “umami" flavor. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)"Torimeshi" is widely popular in Aichi Prefecture, especially in Takahama City, where it is used to promote the city. It is also used in school lunches. ## Ingredients - Rice: 2 cups - Chicken thigh meat: 50g - Chicken fat: as needed - Gobou(=Burdock): 1／4 - Carrot: 1／4 - Chikuwa(=fishcake): 2 pieces - [Seasoning A] Soy sauce: 2 tbsp. - [Seasoning A] Mirin(=sweet rice wine): 1 tbsp. - [Seasoning B] Soy sauce: 1／2 tbsp. - [Seasoning B] Mirin(=sweet rice wine): 1／2 tsp. - [Seasoning B] Sugar: 1／2 tsp. ## Recipe 1. 1. Wash rice, soak in water for 30 minutes, and drain in a colander. 2. 2. Put 1 and [Seasoning A] in a rice cooker, add water according to the scale of the inner pot, and finish cooking. 3. 3. Cut chicken thighs into small pieces. 4. 4. Scrape the skin off the Gobou(=Burdock) and cut into fine strips, cut the carrot into 3cm pieces, cut the Chikuwa in half lengthwise and slice into 5mm pieces. 5. 5. Put chicken fat in a hot frying pan, add 3 and 4, fry together, add [Seasoning B], and cook until all liquid is absorbed. 6. 6. Add 5 to cooked 2, steam and mix. ## Provider Information provider : Aichi's 50 Local Recipe Collection 

# Funa Miso (Crucian carp Miso) ｜ Our Regional Cuisines **Cuisine Name**: Funa Miso (Crucian carp Miso) **Region**: Our Regional Cuisines ## Main Lore Areas Owari Area, Kisosansen Area ## Main Ingredients Used Funa (Crucian carp), Soy Bean, Red Miso ## History, Origin, and Related Events "Funa Miso(Crucian carp Miso)" is a freshwater fish dish found in the lower reaches of the Kiso Three Rivers, which collectively refer to the three rivers, Kiso River, Nagaragawa River, and Ibigawa River, flowing through the Nobi Plain. It is enjoyed not only in the Owari region but also in the southwestern part of Gifu Prefecture, in the Mino region, and in places like Kisosaki Town in Mie Prefecture.The Kiso Three Rivers are blessed with river fish such as crucian carp, carp, and mullet, making them an important source of protein for the local residents. River fish cuisine has a long history of development in this area. Additionally, the red miso (miso made from soybeans) used in "Funa Miso" is a representative seasoning of Aichi Prefecture. This miso is created by cultivating koji mold on soybeans, producing koji from the soybeans, and then fermenting and aging the soybean koji for an extended period. The fermentation and aging process lasts for at least one year and can extend to two or three years, resulting in a rich, complex flavor profile with a deep umami, acidity, and a unique astringency. One well-known brand of this type of miso is widely recognized as Haccho Miso.The use of red miso helps eliminate the specific odor of river fish, enhancing the umami flavor in the Funa Miso dish. ## Opportunities and Times of Eating Habits The "Kanbuna" (cold-season crucian carp) harvested in the latter half of December to January is said to be the most delicious as it is rich in fat. Even today, the winter fishing of Kanbuna in the Kiso Three Rivers remains a seasonal tradition, and there are events open to the public where people can participate. Kanbuna, known for its firm flesh and rich fat content during this season, is particularly prized for making "Funa Miso." Female crucian carp, especially during this period, have abundant eggs, and those carrying roe are preferred for consumption. ## How to Eat To make "Funa Miso," start by layering soybeans in a pot and placing Funa(=crucian carp) on top. Slowly cook over low heat for about 5 hours. Then, add a mixture of soybean miso (red miso) and sugar as a sauce, and continue simmering until it thickens. Although this dish takes a considerable amount of time to prepare, the result is tender fish, and you can eat it whole, including the bones.While Funa, soybeans, and soybean miso are the basic ingredients, variations may include adding root vegetables like burdock, or incorporating roasted green tea (hojicha) and ginger to mask any fishy odor. Enjoy it by serving over rice or as a side dish with sake.The key is to simmer the dish until the bones become tender, and using a pressure cooker can expedite the process. The finished "Funa Miso" can be stored as preserved food and enjoyed over an extended period. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)While the process of making it, such as simmering for an extended period, involves considerable effort, the tradition of preparing "Funa Miso" at home has decreased. However, there remains a high demand for this winter delicacy, and during the winter season, it is readily available for purchase in supermarkets and other stores. ## Ingredients - Funa (=Crucian carp): 4 medium-sized (480g) - Dried soybeans: 150g - [A] Red miso: 180g - [A] Sugar: 70g - [A] Mirin(=sweet rice wine): 1 1／2 tbsp - Ginger: 1 ## Recipe 1. 1. Soak the dried soybeans in water overnight. 2. 2. Keep the heads of the "Funa (=Crucian carp)", remove scales and internal organs. 3. 3. In a pot, place the soaked soybeans and put the "Funa (=Crucian carp)" on top. Add water and bring to a boil. Discard the water when it boils up. 4. 4. Add water again to the pot, and when it boils, add [A]. Once the red miso is dissolved, add julienned ginger. 5. 5. Simmer over low heat, taking care not to let it burn. ## Provider Information provider : Aichi's 50 Local Recipe Collection 

# Kiinai Okowa ｜ Our Regional Cuisines **Cuisine Name**: Kiinai Okowa **Region**: Our Regional Cuisines ## Main Lore Areas Nagoya City, Owari Area ## Main Ingredients Used Glutinous rice, Kuromame(=Black soybeans), Kuchinashi no Mi (=Gardenia fruit) ## History, Origin, and Related Events When it comes to the cuisine of Children's Day (Tango no Sekku), "Chimaki" and "Kashiwamochi" are representative, but in Aichi Prefecture, in addition to these, there is a custom of eating "Kii-nai Okowa". It is also known as "Kiihan" or "Kimeshi." While similar dishes exist in Oita and Shizuoka Prefectures, the names differ, with them being called "Ouhan" and "Someii" respectively.During Children's Day, various prayers and rituals are performed to wish for the healthy growth and well-being of boys. For example, the carp streamers ("Koinobori") are decorated to symbolize the desire for success, based on the legend that carp that swim upstream and overcome the waterfall called "Ryumon" transform into dragons. The samurai helmet and armor also have significance, representing the protection of the body. Shobu (iris) is another essential item during Children's Day, believed to ward off evil, and it is incorporated into dishes like Chimaki and Shobuyu (iris-flavored hot water). Similarly, "Kii-nai Okowa" is associated with the belief that the color yellow wards off evil, and the accompanying black beans carry prayers for good health.In the past, red rice served at celebratory occasions was considered a luxurious dish. To make a more accessible alternative, people began using kuromame (black soybeans) and kuchinashi (gardenia) seeds to color rice yellow, marking the beginning of "Kii-nai Okowa." ## Opportunities and Times of Eating Habits It is eaten during Children's Day (Tango no Sekku) to wish for the healthy growth of boys. Additionally, it is sometimes prepared for celebrating the birth of a baby boy. On the first Children's Day celebration (Hatsu Sekku), there is a custom of packing it into a jubako (tiered lacquerware box) as a return gift for the congratulatory presents received. ## How to Eat Soak glutinous rice along with kuchinashi seeds in water, ensuring thorough saturation. After that, cook it together with black soybeans, and once done, serve the yellow-tinted okowa in a dish. Similar to sekihan (red rice), it is common to sprinkle salt and black sesame seeds on top when eating. Using a steamer instead of a rice cooker can enhance the texture to be even more fluffy. If starting by boiling black soybeans, be cautious not to overcook to maintain a non-mushy, chewy texture. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even now, during the period of Children's Day, it is sold in confectionery shops and other stores, and it is also made at home. ## Ingredients - Glutinous rice: 3 cups - Black beans: 70g - Kuchinashi seeds: 1 - Salt: 1 tsp. ## Recipe 1. 1. Wash the glutinous rice and soak it in water with half of the kuchinashi seeds overnight. Drain in a colander. 2. 2. In a pot, add 500ml of water and the remaining kuchinashi seeds. Bring to a boil, then turn off the heat and crush the seeds through a strainer. 3. 3. Soak the black beans with a piece of iron nail overnight. Boil for about 30 minutes with the nail, then drain in a colander. The iron in the nail prevents color fading and preserves the natural black color of the beans without affecting the taste. 4. 4. In a rice cooker, combine the soaked rice (step 1) and the crushed kuchinashi mixture (step 2). Add the pre-boiled black beans (step 3) on top and cook. ## Provider Information provider : Aichi's 50 Local Recipe Collection 

# Kushi-asari (Clam Skewer) ｜ Our Regional Cuisines **Cuisine Name**: Kushi-asari (Clam Skewer) **Region**: Our Regional Cuisines ## Main Lore Areas Higashimikawa area, Chita area ## Main Ingredients Used Clams ## History, Origin, and Related Events Aichi Prefecture has the largest clam catch in Japan. Nishio City and Gamagori City have the highest catches, while the Atsumi Peninsula and Chita Peninsula also contribute to the clam industry. The supply of clams is supported by resource management, such as the creation of tidal flats and shallow areas in Mikawa Bay and the transplantation of young clams from the Rokujo Lagoon at the mouth of the Toyokawa River. In addition, the nets used in the Mikawa Bay clam fishery are designed to prevent overfishing by making the nets (mangas) large enough to allow small clams to pass through. The shallow waters and gentle waves of Mikawa Bay create an environment that is ideal for the growth of clams. As a result, many dishes using clams are prepared in the coastal areas of Mikawa Bay. “Kushi-asari” is a simple local dish made by skewering clams and drying them in the sun. “Kushi-asari” was offered to the Tokugawa Shogunate during the Edo period and was also served at inns along the Tokaido Highway, where it was enjoyed by a wide range of people. In Kamezaki, Handa City, where the Kamezaki-shiohimatsuri Festival is held, “kushi-asari” has become an integral part of the festival. The festival is recognized as a national Important Intangible Folk Cultural Property. However, the clam catch has declined, and fewer and fewer clams from Aichi Prefecture are being sold in supermarkets. ## Opportunities and Times of Eating Habits Kushi-asari is a dish commonly made with spring clams. These clams are known for their thickness and full flavor, and they are packed with nutrients before the summer spawning season. Due to the preservation method, they can be consumed all year round. The dish is especially popular as a side dish for New Year's sake. ## How to Eat Skewer fresh clams through their water tubes and dry them in the sun for a whole day. It's important to use fat clams as their flesh shrinks when dried. You can enjoy the concentrated flavor of the clams by eating them as they are, or you can slightly roast them over a fire or have them as tempura, which is also a popular way to eat them. ## Efforts for Preservation and Succession Although there are fewer opportunities to make kushi-asari at home, it is still available at restaurants on the Chita Peninsula. However, in the Chita Peninsula, it is still possible to order “kushi-asari” made in the old-fashioned way. In Kamezaki-cho, Handa City, a workshop is being held for children to teach them how to make kushi-asari. As part of the city's revitalization efforts, publicity for “kushi-asari” is also being promoted. When many tourists visited Hinaga Island, Sasajima, and Sakujima in Mikawa Bay, they were served skewered asari clams. To take the clams out of the shells raw, they used a shell molder made by a blacksmith in Toyohashi Osaki - the home of this dish. ## Ingredients - Clams (Sand-dried): 1.2 kg - Water: 1 liter - Salt: 2 tbsp. - Bamboo skewers: 20 ## Recipe 1. 1. To peel raw clams, hold the clam with its mouth facing up and the short end facing you. Insert a knife about one-third of the way into the clam and push it from the front toward the back. While the clam is still open, insert your fingernail and then the knife towards the back. Return the blade and rotate it in a circular motion inside the shell to open the clam. 2. 2. Combine salt and water, and rinse the clam lightly in the mixture. 3. 3. Stick a bamboo skewer between the strings on both sides of the clam and pass it through the upper of the two water tubes. 4. 4. Dry the clams in a sunny place for 6 to 7 hours. 5. 5. To roast the clams, follow your preferred recipe. ## Provider Information provider : 50 Recipes of Aichi's Local Cuisine 

# Nimiso ｜ Our Regional Cuisines **Cuisine Name**: Nimiso **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Red miso, Daikon radish, Carrot, Burdock, Taro, Konjac, Fried tofu pocket, Green onion ## History, Origin, and Related Events Mame miso (red miso), exemplified by hatcho miso, is an essential part of Aichi Prefecture cuisine. Mame miso is made by breeding koji mold on soybeans to make soybean koji, then fermenting and aging for a long time. It is aged for a minimum of one year, up to two to three years. Mame miso made in this way has a rich body, acidity, and a unique astringent flavor. Hatcho miso is a brand of mame miso. Hatcho miso originated in Hatcho Village(current name: Hatcho-cho, Okazaki City), located eight units of distance (Hatcho) away from Okazaki Castle, birthplace of Tokugawa Ieyasu. As the key transportation point at the intersection of the Tokaido and Yahagi River, it was said to be an easy place to obtain the ingredients for miso, such as soybeans and salt. The culture of mame miso has remained firmly rooted to this day, with a variety of miso dishes that are known even outside of the prefecture. Along with "Miso Nikomi Udon," "Miso Oden," and "Miso Katsu," "Nimiso" is beloved among residents of Aichi Prefecture. This dish is also known as "Misoni" (miso-simmered), and as the name suggests, it is made by simmering various ingredients in miso. The flavor and cooking method differ by household, with countless variations. In some places, it is eaten as a stew, and in other places, more broth is added to make it more like hot pot or miso soup. What is usually in common is that root vegetables are used and a large quantity is made at once. ## Opportunities and Times of Eating Habits It can be made by simmering any seasonal ingredients, but it is most often eaten in the winter when root vegetables are in season. It is made by simmering slowly, so it warms up the body. ## How to Eat Use any ingredients you have at home, such as daikon radish, carrot, burdock, and taro, and simmer them in miso. The ingredients vary depending on season and household. The seasonings also vary, with some using just miso and mirin, and others using miso and dashi stock to make it more like miso soup. If you make it with a lot of broth, you can add udon or rice to the leftover soup to make porridge. By making a large amount at once and repeatedly simmering to eat again the next day, the flavor the miso will permeate the ingredients to increase the richness and umami. ## Efforts for Preservation and Succession The ingredients are readily available and it is easy to make, so it is still made on a regular basis today. ## Ingredients - Daikon: 5cm - Carrot: 1 - Burdock: 1 - Taro: 3 - Green onion: 1 - Konjac block: 1／2 - Fried tofu sheet: 1 - [A] Red miso: 100g - [A] Sugar: 4 tbsp. - [A] Mirin: 4 tbsp. - Dashi broth: 600ml - Shichimi chili pepper: Appropriate quantity ## Recipe 1. 1. Cut the daikon radish, carrot, burdock, and taro into bite-size pieces, slice the green onion diagonally into 1cm pieces, then blanch the burdock. 2. 2. Tear the konjac into bite-size pieces and blanch. Blanch the fried tofu pocket to remove excess oil, then cut into strips. 3. 3. Add all ingredients from step 1 and 2 except for the green onion to the dashi broth, then add the A ingredients and bring to a simmer. Simmer over low heat while removing the scum until the vegetables are soft. 4. 4. Add the green onions to finish, and bring to a boil one more time. 5. 5. Sprinkle with shichimi chili pepper to taste. ## Provider Information provider : 50 Aichi Local Cuisine Recipes 

# Haze Tsukudani ｜ Our Regional Cuisines **Cuisine Name**: Haze Tsukudani **Region**: Our Regional Cuisines ## Main Lore Areas Coastal areas ## Main Ingredients Used Haze (Goby), Tamari (Sauce) ## History, Origin, and Related Events Mikawa Bay is situated between the Chita and Atsumi Peninsulas in Aichi Prefecture. It has a long stretch of shallow water and is home to tidal flats such as Rokujo Lagoon and Shiogawa Tidal Flat. The cultivation of sweet potatoes on the Atsumi Peninsula has contributed to the popularity of tsukudani (food boiled in soy sauce and sugar) in coastal areas, making it possible to preserve fish for a longer time. Even today, there are tsukudani restaurants scattered throughout the region.Aichi Prefecture's tsukudani is known for its use of tamari, which is a representative seasoning of the region. Tamari soy sauce is made almost exclusively from soybeans, unlike soy sauce, which is typically made from barley. This gives it a rich, full-bodied flavor that is reminiscent of soybean miso. It is said that tamari originated from the liquid that oozed out during the process of making soybean miso.Haze Tsukudani is an essential dish for Osechi cuisine, which is served on New Year's Eve. Haze's face resembles that of an old man, symbolizing longevity, and its fast swimming speed is said to help people achieve their goals more quickly. ## Opportunities and Times of Eating Habits During New Year’s, it is customary to eat a dish called Osechi, which is believed to bring good luck. In winter, you'll find Tsukudani made from the Mikawa red-spotted goby on store shelves, indicating that the year is about to end. The goby fishing season in the coastal areas of Ise and Mikawa bays is from September to November. The caught gobies are first gutted, grilled, and then stored until New Year's. These grilled gobies are then used to make Tsukudani. In addition to Tsukudani, grilled gobies are also used as the core of Kombu rolls and as soup stock for Zoni (a kind of stew). Gobies are also delicious when served as Sashimi, Tempura, and Deep-Fried. However, it is important to note that only second-year gobies that are 15 cm in length can be made into Sashimi. Kamezaki, located on the Chita Peninsula, is known to be the best place to catch gobies. ## How to Eat River gobies are boiled without removing the entrails, while ocean gobies are removed, baked, dried, and then boiled. Sea gobies are first grilled, dried, and then simmered. To enhance the flavor, some people add dashi kelp at the bottom of the pot and a small amount of ground sansho (Japanese pepper) to the broth. If you are concerned about the smell of goby, lightly boil it in tea before cooking it with tamari and sugar to remove the smell. You can enjoy it with freshly cooked rice, or as a snack with sake. ## Efforts for Preservation and Succession Making tsukudani at home is becoming more difficult, but it is still available at specialty tsukudani shops. Towards the end of the year, supermarkets in Toyohashi City sell grilled goby. However, due to the rarity of domestic gobies, many are now processed from imported gobies. Nonetheless, high-quality domestic grilled gobies can still be purchased at Yanagibashi Market in Nagoya City. ## Ingredients - Sea goby: 200g - [A] Water: 200ml - [A] Sake: 50ml - [A] Mirin (sweet cooking sake): 50ml - [A] Tamari soy sauce: 50ml - [A] Sugar: 3 tbsp. ## Recipe 1. 1. Remove goby scales and insert a bamboo skewer between the gills from both sides of the goby's mouth. Pull out the gills and entrails while turning the skewer. Rinse the goby quickly in salt water to remove any sliminess and dirt, then pat it dry. 2. 2. Arrange the prepared goby on a bat and place it in the refrigerator without wrapping for half a day to dry. 3. 3. Grill the goby on a fish grill. 4. 4. Place the goby again in the refrigerator without wrapping and let it dry overnight. 5. 5. Put some A in a saucepan, place the dried goby on top, cover it with a lid, and simmer over low heat until all the liquid is absorbed. ## Provider Information provider : 50 Recipes of Aichi's Local Cuisine 

# Karimori Kasuzuke ｜ Our Regional Cuisines **Cuisine Name**: Karimori Kasuzuke **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the Prefecture ## Main Ingredients Used Karimori, Sake Lees (Kasu) ## History, Origin, and Related Events Karimori and Early Harvest Karimori are types of white melons cultivated for pickling in the Nobi Plain region since the Meiji era. They are recognized as traditional vegetables of Aichi Prefecture. Currently, they are mainly produced in Kiyosu City and Oguchi Town, Niwa District. As the alternative name "Katauri" suggests, they are very firm melons and are rarely consumed outside of pickling. Their thick and compact flesh provides a satisfying texture when pickled, offering a crisp bite.The Chita Peninsula, situated to the south of the Nobi Plain, has historically enjoyed good transportation access and was a region where brewing industries thrived. At its peak, there were over 200 sake breweries in the area. The proximity to the region where Karimori was produced might have led to the tradition of using the abundant sake lees from these breweries to create Kasuzuke (pickled with sake lees). It is also sometimes pickled alongside Moriguchi Daikon, a specialty of Fuwa District, which is known as "Moriguchi-zuke" and is also recognized as a Nagoya specialty.The name "Karimori" comes from the fact that even when pickled, it maintains a crispy texture (from ‘kari’ meaning crispy in Japanese), making it a delightful accompaniment to rice. ## Opportunities and Times of Eating Habits Karimori is in season during the summer, like most melons. After being harvested from July to August, "Karimori Kasuzuke" is prepared. It is strongly associated with summer pickles. It can also be enjoyed as nukazuke (fermented in rice bran) or shiozuke (salted). ## How to Eat The process involves cutting Karimori in half lengthwise, removing the seeds, and arranging them in a pickle barrel while rubbing them with a large amount of salt. A weight is placed on top to release the water. Next, the Karimori, with excess water wiped off, is coated with mirin lees and divided into small portions in plastic bags for pickling. After letting it rest for about 3 weeks, it is ready to be consumed.If left to mature with changing sake lees for over a year, it turns a deep amber color and the aroma and umami of the sake lees intensify. Aside from being a rice accompaniment, it pairs well with alcohol and serves as a palate cleanser for rich dishes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Due to the aging of producers, the production of Karimori itself is shrinking, prompting active efforts to welcome new producers. Events involving Karimori harvesting and pickling experiences are also held. As the harvest season approaches, Karimori can be spotted more frequently in supermarkets and other stores, and there are still households that pickle it at home. ## Ingredients - Karimori: 1 kg - Salt: 200 g - Weight: approximately 2 kg - Mirin lees: 400 g ## Recipe 1. 1. Cut Karimori in half lengthwise and remove the seeds. 2. 2. After removing the fibres fill the cavity with salt, place the Karimori halves side by side with their backs and fronts touching, cover with a lid, and place a weight on top. 3. 3. Let it pickle for about 2 days (48 hours) until water rises. 4. 4. Drain in a strainer, pat dry with a cloth until the surface is dry and allow it to air-dry until the surface is dry. 5. 5. Coat with mirin lees evenly, divide into plastic bags, and pickle. 6. 6. Place it in the refrigerator for about 3 weeks until ready to eat. ## Provider Information provider : Recipe Source: "50 Selections of Local Aichi Recipes" 

# Igamanju ｜ Our Regional Cuisines **Cuisine Name**: Igamanju **Region**: Our Regional Cuisines ## Main Lore Areas Nishi-Mikawa region ## Main Ingredients Used Rice flour, glutinous rice, sweet bean paste ## History, Origin, and Related Events “Oshimon” (or “okoshimon”) is a seasonal confectionery from Aichi Prefecture made by kneading rice flour with boiling water, shaping it in a mold, and decorating it with colored powder. In the Nishi-Mikawa region it’s customary to eat “Igamanju" during the Doll’s Festival (Momo no Sekku).“Igamanju” is a confection made by coating either coarse or fine red bean paste in rice flour and then decorating the surface with colored glutinous rice. While “Igamanju” can also be found outside of Aichi Prefecture in Kyoto and Kyushu, it’s a unique custom of the Nishi-Mikawa region to eat “Igamanju” as part of the Girls' Day (Hinamatsuri) celebration.There are various theories about the origin of the name “Igamanju.” Some believe that the glutinous rice used on the surface of the confection resembles the texture of a chestnut (“iga” in Japanese). Another theory suggests that it comes from the historical event of Ieyasu Tokugawa’s journey known as “Iga-goe,” which means crossing the Iga region. Yet another theory links the name to the aroma (“kaori” in Japanese) that emanates while steaming the manju, as it is derived from the word ("ii no ka”) which means the fragrance of rice.The “igamanju” you can eat in Okazaki City is made of pink, yellow, and green. Some say that the pink means peach blossoms, yellow means rape flower blossoms, and green means new buds. Others say the pink (red) means warding off evil, yellow means prayers for a good harvest, and green means vitality. Some suggest that this vivid and colorful appearance is one of the reasons it has become established as a traditional Girls' Day confection. ## Opportunities and Times of Eating Habits After being given as an offering to the Hina dolls, it’s traditionally eaten on March 3rd during the Girls' Day celebration, in the same way as “hishimochi” and other traditional confections. Additionally, in some regions it’s eaten during agricultural rituals, such as the prayer for a bountiful harvest before the planting season, or during the autumn equinox after the rice harvest.In the Nishi-Mikawa region, they start appearing in stores around mid-January. ## How to Eat Pour hot water into the mixture of rice flour and sugar, and knead until it’s as hard as an earlobe. Once steamed in a steamer, the dough is rolled out thinly and wrapped in red bean paste, and finally it’s decorated with pink, yellow and green glutinous rice and steamed again before eating. Be careful not to use high heat when steaming, as the dough will become tough. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the Nishi-Mikawa region, it’s still eaten during the Doll's Festival season. There are fewer opportunities to make it at home, but you can easily buy it at Japanese confectionery stores and supermarkets. When “igamanju” hits the shelves, many people realize that the Doll’s Festival is approaching. It’s also included in school lunch menus. ## Ingredients - rice flour (top-grade non-glutinous): 220g - rice flour (glutinous): 30g - sugar: 1 tbsp - hot water: 190ml - sticky rice: A little - colored powder (red/green/yellow): A little - coarse red bean paste: 150g ## Recipe 1. 1. Combine the rice flour (non-glutinous/glutinous) and sugar, pour in the hot water, and knead well until it's about the toughness of your earlobe. Beware the risk of burning yourself. 2. 2. Roll the coarse red bean paste into 8 equal-sized pieces. 3. 3. Put the dough from Step 1 in the steamer and steam for about 20 minutes until the steam rises. 4. 4. Put the steamed dough from Step 3 in a mortar and tear it into pieces of about 3cm. Spread them out, put the bean paste from Step 2 inside and wrap it with the dough. 5. 5. Soak the glutinous rice in water for 2–3 hours, then dye it with red, green, and yellow colored powder. Use it to decorate the top of the steamed manju from Step 4 and steam for another 20 minutes over medium heat. ## Provider Information provider : Recipe provided by: “50 Select Recipes of Aichi Local Cuisine” 

# Hebo-meshi(Hebo rice) ｜ Our Regional Cuisines **Cuisine Name**: Hebo-meshi(Hebo rice) **Region**: Our Regional Cuisines ## Main Lore Areas Nishimikawa Region, Higashimikawa Region, Okumikawa Region ## Main Ingredients Used Hebo, rice ## History, Origin, and Related Events “Hebo” refers to the larvae of the common Asiatic yellowjacket and other ground bees, and are also known simply as "bee larvae”. In the past, hebo was a valuable source of protein in the mountainous area stretching from Shinshu to Okumikawa, and the adults and larvae of local bees were boiled in a sweet and spicy sauce and mixed with rice to make hebo rice, hebo kanroni (hebo simmered in soy sauce, mirin, sugar, and starch syrup), and hebo gohei-mochi (hebo rice cakes). Nowadays, hebo consumption is rare, and they are generally served as a delicacy for guests.The common Asiatic yellowjacket builds nests in the ground, and locals make use of their habit of bringing food straight back to the nest to find their nests. To do so, they shape the meat of a river fish, chicken, or frog into a ball that is easy for the bees to carry, and attach cotton to it as a marker. They then use the marker to follow the bees and find their hive. These bees used to nest in paddies, but they now nest in the mountains due to the effects of pesticides.When competitions for the heaviest hebo nests were held, hebo nests would be dug up and placed in nesting boxes in early summer. The hebo would then be fed and reared until the competitions in the autumn. Participants in these competitions may also hunt for large nests in the fall instead of rearing them. ## Opportunities and Times of Eating Habits In the old days, hebo were taken out of their nests in the fall and boiled to preserve them. In addition to hebo rice, other popular homemade hebo dishes include hebo tsukudani (hebo simmered in soy sauce and mirin), hebo kanroni, as well as hebo gohei-mochi served with miso and a special sauce made with ground hebo. ## How to Eat Dry roast hebo while being careful not to crush them, and simmer them in soy sauce, sugar, and mirin to make hebo tsukudani. Add rice and the hebo to the rice cooker, cook until done, then stir and enjoy. You can enjoy the contrasting textures of the adult bees and the larvae. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Hebo can be made at home or eaten at roadside stations or hotels and inns even today. Competitions to determine the heaviest hebo hives are held in the fall alongside wholesale markets, and these occasions attract large numbers of visitors. Vendors sometimes visit such markets to sell hebo rice and hebo gohei-mochi, as well as common Asiatic yellowjackets marinated in shochu. ## Ingredients - Rice: 2 cups - Hebo: 100g - 【A】 Soy sauce: 50ml - 【A】 Sugar: 1／2 tbsp. - 【B】 Mirin: 1 tbsp. - 【B】 Sake: 1 tbsp. - 【B】 Salt: 1／2 tsp. ## Recipe 1. 1. Wash the rice, soak in water for 30 minutes, and drain in a colander. 2. 2. Fry the hebo in a frying pan, add A and bring to a boil. 3. 3. Put the rice from 1 in a rice cooker, add B, add water to the scale of the inner pot, and cook. 4. 4. When the rice is cooked, add 2 and stir to combine. ## Provider Information provider : Recipe provided by: 50 Local Aichi Cuisine Recipes 

# Sumiso somen (vinegared miso noodles) ｜ Our Regional Cuisines **Cuisine Name**: Sumiso somen (vinegared miso noodles) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the prefecture ## Main Ingredients Used Miso, vinegar, somen noodles ## History, Origin, and Related Events Miso, particularly red miso such as the local hatcho miso, is an indispensable condiment in Aichi cuisine. Miso is made by growing koji mold in soybeans to produce a starter, then fermenting and maturing this over a long period of time until it becomes miso paste. It is matured for a minimum of one year, and between two and three years at the longer end. Miso produced in this way has a rich body and acidity, and a characteristically astringent flavor. Hatcho miso is one of these brands of miso.The village from which hatcho miso gets its name (currently the town of Hacho in Okazaki) is close to Okazaki Castle, the birthplace of Tokugawa Ieyasu. This was a major transportation hub, where the Tokaido route between Tokyo and Kyoto intersected with the Yahagi River. As such, it was easy to obtain soybeans and salt there, the raw ingredients of miso.Miso remains deeply rooted in everyday life in Aichi even to this day, appearing in various dishes that are widely known outside the prefecture: “miso stew “and “udon noodles “, “miso oden “, “tonkatsu with miso sauce “, “miso dengaku “, and so on. But the most familiar miso dish eaten in summer is sumiso somen (vinegared miso noodles).Aichi was also lucky when it came to vinegar. Brewers in Handa city were able to produce sake vinegar at an affordable price, and this is said to have helped sushi (sushi referring to vinegared rice, not raw fish) become a part of Edo cuisine. The cities of Hekinan and Anjo, located near to Handa, have eaten somen (thin, wheat flour) noodles since ancient times, and it is thought that “sumiso somen” is deeply rooted in the area too. ## Opportunities and Times of Eating Habits They are often eaten in Nagoya, and in summer when appetites are smaller. The refreshing vinegar and nutritious miso are also good for preventing fatigue in the summer heat. ## How to Eat They are extremely simple to make, with a simple miso, vinegar and sugar mixture added to cooked noodles. The rich body and umami of the miso mellows the taste of the vinegar, leaving you feeling refreshed after eating. The miso sauce contains little water, so if it is not sticking to the noodles you can thin it out with some dashi stock.You can also replace the somen with thicker udon noodles. With different garnishes such as summer vegetables, sesame seeds, grated ginger, sakura shrimp or shiso (Chinese basil) leaves, you can make the dish both more nutritious and better looking. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It can easily be made with household staples, so it is made in households everywhere when summer comes around. The taste of the miso sauce and the garnishes will vary depending on the household. ## Ingredients - somen (thin, wheat flour) noodles: 2 packs - mirin: 3 tablespoons - red miso paste: 4 tablespoons - sugar: 1 tablespoon - vinegar: 2 tablespoons - sesame seeds: 1 tablespoon - Cucumber, ginger, shiso (Chinese basil) leaves: according to your taste ## Recipe 1. 1. Add the mirin to a saucepan, then heat to burn off the alcohol. Add in the red miso paste and sugar, and mix well. Add in the vinegar and mix. 2. 2. Boil the noodles. Once they are cooked, chill them with cold water. 3. 3. Serve the noodles in a bowl, and add the sauce. Sprinkle with sesame seeds, and garnish with finely chopped cucumber, ginger etc if you wish. 4. 4. Mix together, and enjoy. ## Provider Information provider : Recipe source: 50 Recipes from Aichi Regional Cuisine 

# Jojokiri ｜ Our Regional Cuisines **Cuisine Name**: Jojokiri **Region**: Our Regional Cuisines ## Main Lore Areas Higashi Mikawa Area, centered on Atsumi Peninsula ## Main Ingredients Used Flour, azuki beans, sugar ## History, Origin, and Related Events The Atsumi Peninsula is a peninsula situated on the eastern side of Aichi Prefecture; it is an area blessed with the natural wonders of the sea and mountains, with the Mikawa Bay in the north and the Pacific Ocean to the south. The Atsumi Peninsula is affected by the Kuroshio Current off the coast in its temperate climate, length of daylight hours, and numerous days with good weather; it is an environment extremely suited to agriculture. However, it lacked large rivers in the past; there was consistent drought damage, and the poor soil quality could have hardly been called fertile. From the Showa Period on, once the Toyogawa Canal was developed, agriculture developed rapidly, and it became one of the leading agricultural areas in Japan for vegetables and flowers.Jojokiri is a dish passed down from the Meiji Period to farmers in the Atsumi Peninsula with its flourishing agriculture. It is also called "Irago shiruko." Udon noodles are boiled in a broth sweetened with sugar and eaten. It is said that the dish came to be called "jojokiri" from the shape of the thin udon noodles kneaded from flour, which resembles loaches ("dojo" or "jojo").Because it was eaten in place of a snack during breaks in farm work, it is unique in its sweet finish, since sugar helps relieve tiredness. ## Opportunities and Times of Eating Habits In the past, it was eaten as a snack during breaks in farm work. It was also eaten during finishing points in critical farm work (such as rice-planting and rice-harvesting). ## How to Eat Add water to flour and knead; you want the texture to be somewhat on the firm side. Spread thinly with a rolling pin, and cut into pieces that are about 1cm thick. Place into boiling water and let boil; lastly, add azuki beans, a generous amount of sugar, and salt. Once the taste is adjusted to your liking, it is ready to eat. The springy texture of the noodles and the sweetness of the sugar and azuki beans will take over your mouth.It is typically eaten sweetened, like oshiruko, but it is also eaten in a savory variation with taro, carrots and soy sauce as the ingredients. The savory variation is eaten as a meal. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Besides being introduced as an item on cafe menus, it can also be eaten as part of school lunches. Also, the Irago Residents' Association has recreated a certain "jojokiri" that only some elders knew about, after asking them for the recipe. They are devoted to passing down this dish, and even now give it out at local festivals, etc. ## Ingredients - Flour: 100g - Azuki beans: 60g - Water: 400ml - Sugar: 4 heaped Tbsp - Salt: A pinch ## Recipe 1. 1. Wash the azuki beans and place into pot. Add three times the amount of azuki beans in water, and turn on the heat. Once boiled, strain and discard the water and scum. Add three times the amount of azuki beans in water once again, turn on the heat, and boil for about 30min until softened. Mash until it begins to form a paste. 2. 2. Knead flour and water into a dough with a slightly firm consistency. Make into balls, flatten with a rolling pin into discs about 3mm thick. Cut into strips about 4cm wide and 1cm thick. 3. 3. Add 2 to boiling water, wait until they float to the surface. 4. 4. Once they float to the surface, add the azuki beans from 1, and adjust the taste with sugar and salt. ## Provider Information provider : Recipe Source: "Selection of 50 Recipes of Aichi's Local Cuisine" 

# Fuki no nitsuke ｜ Our Regional Cuisines **Cuisine Name**: Fuki no nitsuke **Region**: Our Regional Cuisines ## Main Lore Areas Owari area ## Main Ingredients Used Japanese butterbur ## History, Origin, and Related Events Fuki (butterbur) grows wild in fields and mountains throughout Japan, from Hokkaido to Okinawa, and has been eaten since the Heian period. Most of the butterbur distributed today is "Aichi Wase Fuki," a traditional vegetable of Aichi Prefecture.The Chita Peninsula is a major production center of Aichi early-blooming butterbur, and its history dates back to the middle of the Meiji period. It was discovered in what is now Tokai City, and spread to the surrounding areas because of its quick leaf growth, thick stems, and good aroma. The Chita Peninsula has no major rivers, which has been a challenge for agriculture, but with the construction of the Aichi Irrigation Canal in the Showa period, the harvest became more stable. Currently, "autumn butterbur" is harvested from October to January of the following year, and "spring butterbur" is harvested from February to May.Aichi Prefecture, which is one of the top producers of butterbur in Japan, is also familiar with dishes using butterbur. One of the most popular dishes is "fuki no nitsuke" (stewed butterbur). The stems of Aichi early-blooming butterbur are very thick, so its crunchy texture can be enjoyed. ## Opportunities and Times of Eating Habits In spring, when fuki becomes more commonly available in stores, it is prepared at home. The seasoning differs slightly from household to household. ## How to Eat When using fresh fuki, be sure to remove the acrid taste first. After that, cut into 4 cm lengths and simmer in dashi broth. Some people add miso (soybean paste) to the broth.But if it is not prepared properly, it will have a strong bitter taste. It also contains natural toxins, so it is important to prepare it thoroughly first. To remove the acrid taste, sprinkle a little salt on the blowfish, and then slice the seaweed. Then, boil it in plenty of boiling water for a few minutes, cool it under running water, and remove the muscle. ## Efforts for Preservation and Succession Even today, the dish is prepared at home in the spring, and is also served at school lunches. ## Ingredients - Japanese butterbur (boiled in water): 200g - [A] Dashi stock: 150ml - [A] White soy sauce: 1 tbsp. or more - [A] Sake: 1 tbsp. - [A] Mirin: 1 tbsp. ## Recipe 1. 1. Sprinkle salt on Japanese butterbur and scrape the surface with a chopping board. 2. 2. Boil water in a frying pan, boil 1 for 5 minutes, remove from cold water, peel thin skin carefully, and cut into 4 cm lengths. 3. 3. Bring A to a boil in a pan, add 2, cover with a lid, and simmer for 10 minutes. Let cool in the boiling water. ## Provider Information provider : Jiyugaoka Cooking Studio Co. 

# Renkon no nimono ｜ Our Regional Cuisines **Cuisine Name**: Renkon no nimono **Region**: Our Regional Cuisines ## Main Lore Areas Owari area ## Main Ingredients Used lotus root ## History, Origin, and Related Events It is said that the cultivation of lotus root started in the Edo period when the priest of a temple in Aisai City, Aichi Prefecture, planted lotus root in the rice field in front of the temple gate. Aisai City accounts for most of the lotus root production in Aichi Prefecture.Aisai City is bordered by the Kiso River to the west and has very fertile soil, but because it is located at an elevation of 0 m above sea level, it was often plagued by flood damage. As a result, the cultivation of lotus root spread rapidly as an alternative to rice cultivation, and the city is still known as one of the leading lotus root production areas in the country. When it was first cultivated, "Bicchu" was the most suitable variety of lotus root for simmered dishes due to its firm texture, but today, various varieties are grown, including "Lotus White" with a strong crunchy texture and "Kanasumi" with a strong firm texture.Because of this, lotus root dishes are often eaten mainly in the Owari area, including Aisai City. Rengon-nimono" (lotus root stew) is a typical dish, and each household has its own unique flavor. Vinegared lotus root, candied lotus root, stir-fried lotus root, and salads are also popular. Since lotus root has many holes in it, it is often used in New Year's osechi dishes as an auspicious ingredient for "foreseeing the future. ## Opportunities and Times of Eating Habits Since lotus root is harvested from autumn to the following spring, it is often prepared and eaten during this period. Since lotus root has a hole in it so that the end can be seen, it is considered a good omen for "looking ahead," and is eaten on special occasions such as New Year's and celebratory occasions. ## How to Eat Cut the lotus root into bite-size pieces and stew them in broth, soy sauce, mirin (sweet sake), and other seasonings. After that, let it cool down to allow the flavors to soak in well. Instead of broth, "Rengon-ni-okaka-ni" (lotus root stewed with bonito flakes) is also often eaten.Different varieties and parts of the lotus root can be used to create different textures. There is also an arrangement in which ingredients such as chicken meat and dried shiitake mushrooms are added to the "lotus root stew". ## Efforts for Preservation and Succession Even today, it is often used in school lunches and at home. In addition, events and initiatives are regularly held to make people more familiar with lotus root, such as lotus root cooking contests and lotus root digging experiences. ## Ingredients - lotus root: 500g - [A] Dashi stock: 500ml - Mirin (sweet cooking sake): 3 tbsp. - [A] Sake: 2 tbsp. - [A] Sugar: 3 tbsp. - Soy sauce: 60ml ## Recipe 1. 1. Peel and slice the brickwort into round slices about 1.5 cm thick. 2. 2. Put 1 into a pan, add A, and cook over low heat for 5 minutes. 3. 3. Add soy sauce and simmer for 15 minutes, then turn off the heat. ## Provider Information provider : "50 Recipes of Aichi's Local Cuisine" (Japanese only) 

# Jurokusasage no gomamisoae ｜ Our Regional Cuisines **Cuisine Name**: Jurokusasage no gomamisoae **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Jurokusage, red miso, sesame ## History, Origin, and Related Events Jurokusage is a traditional vegetable of Aichi Prefecture, named after its pods, which contain 16 beans. In Aichi Prefecture, it is mainly grown in western Owari, such as Aisai City and Inazawa City, and is also produced in Gifu Prefecture and Okinawa Prefecture. It is said that production in the Chubu region began around the Taisho era (1912-1926). In Aisai City, renkon (lotus root) cultivation also flourishes, but since the harvest time of renkon and that of julosasage are different, it is thought that the ability to grow the crop throughout the year may be the reason why julosasage cultivation took root in this region.Beans such as azuki are said to have a skin that cracks when cooked, giving the appearance of seppuku (ritual suicide), and the jurokusage beans, which do not crack even when cooked, were favored by samurai warriors for their good luck.Seeds are sown in February, and around the middle of May, poles and nets are prepared for the vines to crawl on. In summer, the pods are harvested when they are 30 to 50 cm long. The pods are similar to string beans, but are characterized by their very long length. Therefore, it is very time-consuming to harvest them by hand, picking them one by one. The pods are harvested when they are soft and eaten whole.Because of its scarcity, the time-consuming jurokusage is often consumed locally and is a locally produced for local consumption vegetable that is not often distributed outside of the prefecture.When choosing jurokusage, it is best to select long, thin and bright green ones. It is easier to cook than string beans, has a softer texture, and has a light, refreshing flavor.It is used in many dishes such as sesame paste, soaked vegetables, fried vegetables, simmered dishes, and tempura. ## Opportunities and Times of Eating Habits A typical summer vegetable of Aichi Prefecture that is ready in mid-summer. Dishes using Jurokusage are indispensable as an offering for the Bon Festival. ## How to Eat Boil jurokusage in boiling water, cut into bite-size pieces, and serve with a sauce made of red miso paste, ground sesame, and mirin (sweet soybean paste). You can also enjoy a different flavor by mixing with ginger soy sauce or sesame soy sauce instead of miso flavor. Jurokusage is easily cooked, so be careful not to overboil. ## Efforts for Preservation and Succession In order to familiarize people with local ingredients and convey local food culture, it is included in school lunch menus at local elementary and junior high schools. ## Ingredients - 16 Sasage: 150g - mirin (sweet cooking sake): 1 tbsp. - A] Aka-miso (red miso): 1 tbsp. - A] Vinegar: 1 tbsp. vinegar - A] Sesame paste: 1／2 tbsp. ## Recipe 1. 1. Boil Juroku Sasage in boiling water and cut into 3 cm lengths. 2. 2. Make boiled mirin. Heat mirin in a pot over high heat. Reduce heat to medium and simmer for 2 to 3 minutes to remove alcohol. 3. 3. In a bowl, combine seasoning A and mirin. ## Provider Information provider : "50 Recipes of Aichi's Local Cuisine 

# Furofuki daikon ｜ Our Regional Cuisines **Cuisine Name**: Furofuki daikon **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Daikon radish, red miso ## History, Origin, and Related Events Aichi Prefecture is blessed with a mild climate throughout the year, partly due to the influence of the Kuroshio Current running through the Pacific Ocean. In addition, agriculture has long flourished due to the large rivers represented by the Kiso San-river (the generic name for the three rivers flowing through the Nobi Plain: the Kiso, Nagara, and Ibi Rivers) and water for agricultural use. The fan-shaped land created by the Kiso River has large grains of sand and good drainage, making it suitable for the cultivation of root crops that grow underground, and the production of daikon radish flourished.Three types of daikon are certified as traditional vegetables of Aichi Prefecture: the sweet Miyashige daikon, which is representative of Owari; the Koryo daikon, which is grown mainly in Ama City and is often used in stewed dishes; and the Moriguchi daikon, which is used for pickles, with the longest growing over 180cm. The "Aokubu Daikon" commonly seen in supermarkets is said to have its roots in "Miyashige Daikon," and the "Koryo Daikon" is said to have its roots in "Nerima Daikon," which is famous in the Kanto region.Since the area is famous for its daikon, daikon dishes are also very popular. In addition to "miso oden," "furofuki daikon" is also popular. The miso sauce for "furofuki daikon" in Aichi Prefecture is made with soybean miso (red miso), which is also an indispensable ingredient in the food of Aichi Prefecture. The richness and unique astringency of the soybean miso goes well with the daikon radish, which is sweetened by the dashi broth. ## Opportunities and Times of Eating Habits Furofuki daikon," which warms the body when eaten, is often eaten during the cold season. Sogenji Temple in Toyoake City holds the annual "Toyoake no Daikon Takiyaki" on November 29. It is said that if visitors eat this dish, they will not become bedridden and will stay healthy. ## How to Eat The daikon is cut into 3 cm thick slices, beveled, and boiled in dashi broth. For "furofuki daikon", "horyo daikon", which has a fine texture and does not fall apart easily, is suitable, but "miyashige daikon" is also fine. The simmering time varies depending on the variety of daikon.The miso sauce is based on soybean miso, but the flavor varies from household to household. Yuzu (Japanese citron) is sometimes added for a refreshing flavor. ## Efforts for Preservation and Succession Because it is a simple dish, it is still made in every household. ## Ingredients - Daikon radish: 1 - [A] Aka-miso (red miso): 110g - [A] Mirin: 4 tbsp. - [A] Ginger juice: 1 - [A] Sesame seeds: 1 tbsp. - [A] Sugar: 4 tbsp. - Dashi Kombu: about 3cm ## Recipe 1. 1. Cut radish into round slices about 3 cm thick and bevel. 2. 2. Put rice water (not included in the quantity) and 1. in a pan and simmer for 20 minutes. 3. 3. In a separate pot, add ingredients A and knead together over low heat until glossy. 4. 4. Wash 2 quickly, put it in a pot and fill it with water until the daikon is covered, add dashi konbu, and simmer over low heat for 1 hour. 5. 5. Serve 4 with 3. ## Provider Information provider : "50 Recipes of Aichi's Local Cuisine 

# Arame to rakkasei no nitsuke ｜ Our Regional Cuisines **Cuisine Name**: Arame to rakkasei no nitsuke **Region**: Our Regional Cuisines ## Main Lore Areas Higashimikawa area centered on the Atsumi Peninsula ## Main Ingredients Used Peanuts, arame ## History, Origin, and Related Events The Atsumi Peninsula faces Mikawa Bay to the north and the Pacific Ocean to the south, and is blessed with the natural beauty of the sea and mountains. The mild climate due to the influence of the Kuroshio Current flowing offshore, the long hours of sunlight, and the large number of sunny days make it a very suitable environment for agriculture. However, the Atsumi Peninsula used to have no major rivers and was always plagued by drought damage, and the soil was barren, hardly fertile. After the Toyokawa River water supply was constructed in the Showa period, agriculture developed rapidly, and the area became one of the leading agricultural areas in Japan in terms of vegetable and flower harvests. Peanuts are also grown on the Atsumi Peninsula, which has a lot of sandy soil.The Atsumi Peninsula is also rich in the bounty of the sea from Mikawa Bay and the Atsumi open sea, where seaweed and seaweed are often harvested, as well as seaweed farming is thriving. Arame, a type of kelp, is a seaweed distributed along the Pacific coast of Honshu, and is called arame because its flesh is coarser and thicker than that of wakame. It is abundantly harvested in Ise Bay and accounts for most of the nation's production. The Atsumi Peninsula, which is close to Ise Bay, also has a good catch of arame, which is eaten in miso soup, tsukudani, and other dishes.The "arame and peanut stew" has been popular in the Higashimikawa region as a reserve dish using ingredients from the Atsumi Peninsula. ## Opportunities and Times of Eating Habits Arame is harvested from July to September, so it is often prepared during this time of year when fresh arame is used. However, dried arame is also widely available, so it is made on a daily basis regardless of the time of year. Because it is made by boiling it down to a sweet and spicy consistency, it is also useful for making and keeping on hand. ## How to Eat Soak peanuts thoroughly in water, and soak arame in water for about 30 minutes before cooking. Boil the peanuts and arame until soft, then simmer in sugar, soy sauce, and mirin until the flavors are absorbed. It can be eaten hot or cold. The texture of the peanuts and the thick, chewy arame are both very satisfying. ## Efforts for Preservation and Succession Since it is made with locally available ingredients, it is still made daily in every household. ## Ingredients - groundnut: 200g - Arame (dried): 20g - [A] Sugar: 2 tbsp. - [A] Soy sauce: 3 tbsp. - [A] Mirin: 1 tbsp. ## Recipe 1. 1. Soak peanuts in water with their skins on for at least one night. 2. 2. Soak arame in water for 30 minutes and cut into pieces. 3. 3. Put 1 and 2 in a pan, add water to cover, and boil for about 1 hour until tender. 4. 4. Add A and 3 to the pot and simmer for 15 minutes. ## Provider Information provider : "50 Recipes of Aichi's Local Cuisine 

# Hakozushi ｜ Our Regional Cuisines **Cuisine Name**: Hakozushi **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture centering on the Owari area and Nishimikawa area ## Main Ingredients Used Rice, shrimp, conger eel, salmon, eggs, dried shiitake mushrooms, etc. ## History, Origin, and Related Events “Hakozushi” can be found all over Japan. It is a type of sushi made by filling a square wooden box with sushi rice, placing the ingredients on top, and then pressing them down from above. The history of "Hakozushi" is older than that of nigirizushi. It started with “Narezushi”, which is made by marinating fish, rice, and salt for a long period of time, and by the Muromachi period (1336-1573), “Hannare” appeared, which is made to mature in a relatively short period of time. Compared to “Narezushi”, “Hannare” retains the texture of both the fish and the rice, so the sour rice itself becomes more palatable. From this trend, the prototype of “Hakozushi” was born, which consisted of putting salted fish and rice in a sushi tub or wooden box, covering the lid, placing a weight on top, and letting it ferment for several days. Later, with the invention of kasuzu (sake-lees vinegar), "Hakozushi" with a variety of ingredients was created in many places. In the past, when there was not enough rice available, "Hakozushi" which required large amounts of rice, was a great luxury. “Hakozushi”, which is mainly eaten in the Owari and Nishimikawa areas, is also called “Kirizushi”, and is characterized by the diagonal arrangement of ingredients such as shrimp, conger, dried shiitake mushrooms and thin strips of egg. This was designed to ensure that everyone can enjoy a variety of flavors equally. The box is a special wooden one with five or six tiers stacked on top of each other. Stack the wooden box with the sushi rice and ingredients and wedge it together from the side to apply pressure. Many families used to have wooden boxes, but nowadays the number is decreasing. ## Opportunities and Times of Eating Habits It was made for celebrations, festivals, and other occasions when many people gathered together. Nowadays, many households do not have wooden crates, and it is a time-consuming and labor-intensive process, so the opportunities to make it at home have decreased. ## How to Eat The ingredients and seasonings used on top of sushi rice vary from household to household, but seafood, wild vegetables, vegetables, kakufu (wheat gluten), and dubu (wheat gluten) are often used. The seasoned ingredients are drained thoroughly and placed diagonally on top of the sushi rice, starting from the center, and then covered with a lid and pressurized from above for about half a day. When finished, remove from the box, cut into bite-size pieces, and serve.When "Hako-zushi" was being made, "makizushi" and "aburage-zushi" were often made and eaten together. After the rapid economic growth period, "hako zushi" gradually became less common in households. ## Efforts for Preservation and Succession Efforts are being made to pass on the taste and method of making hako zushi by holding cooking classes for parents and children, and by having each municipality prepare and disseminate information on hako zushi. ## Ingredients - Sushi rice: 500 g - Peeled shrimp: 100 g - [A] Dashi stock: 50ml - [A] Soy sauce: 1 tsp. - [A] Sugar: 1 tsp. - Grilled sea eel: 1 - [B] Dashi stock: 100ml - [B] Soy sauce: 1 tbsp. - [B] sugar: 1 tsp. - salted salmon: 1 slice - Dried shiitake mushroom: 2 pieces - [C] Soy sauce: 1 tbsp. - [C] Sugar: 1 tbsp. - Eggs: 1 - [D] Sugar: 1／3 tsp. - [D] Salt: a pinch - Haran Leaves: As needed ## Recipe 1. 1. Beat the peeled shrimp with a knife to make surimi and cook in A. Boil the grilled sea eel in B. Grill and break up the salted salmon. Soak dried shiitake mushrooms in water, cut into thin slices and simmer in C. Mix the eggs with D to make a minced egg. 2. 2. Wipe well with a damp cloth, place a sheet of "harang" leaves in a box, pour in the sushi rice, and press down lightly to make the surface smooth. Haran leaves, which look like large bamboo leaves, are said to have sterilizing properties and are used to wrap rice balls, sushi, and as a divider for serving. 3. 3. Arrange the ingredients diagonally on top of the sushi rice in a colorful manner, cover with the haran leaf, press the lid firmly in place, and leave for a while. 4. 4. After removing from the box, cut into bite-size pieces and place in a bowl. ## Provider Information provider : "50 Recipes of Aichi's Local Cuisine" 

# Kishimen ｜ Our Regional Cuisines **Cuisine Name**: Kishimen **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Kishimen ## History, Origin, and Related Events Flat udon (thick Japanese noodles) about 1 mm thick and 7 to 8 mm wide are called “Kishimen”. It is the soul food of Aichi Prefecture, eaten everywhere, and has its roots in the flat udon (called "Himokawa") that were a specialty of present-day Kariya City. There are many theories about the origin of the name "Kishimen", but it is said to have derived from the Chinese confectionery "Kishimen". Chinese "Kishimen" are made by kneading wheat flour, rolling it out flat, plucking it out with a bamboo tube, etc., in the shape of a go stone, boiling it, and then sprinkling soybean flour over it. It is said that the reason why "Kishimen" has become popular in Aichi Prefecture is that the taste of the dipping sauce is easier to soak up than udon, which suits the people who like strong flavors. In the traditional way, the dipping sauce is seasoned with mackerel scad and tamari (thick soy sauce). This is because the flat noodles have a light taste in the mouth, and the soup needs to be well seasoned. Mackerel scad can be used to extract a thicker soup stock with a more peculiar flavor than bonito. While soy sauce is made of soybeans and wheat, tamari is made almost entirely of soybeans and has a faint, distinctive aroma of miso. By combining this with the soup stock, a thick dipping sauce is prepared. ## Opportunities and Times of Eating Habits It is eaten on a daily basis throughout the year. ## How to Eat Generally, it is served with frozen or dried noodles. It is served with red kamaboko (fish cake), which is unique to Nagoya, to give it a more local flavor.Nowadays, in addition to sauce made with muro-aji or tamari, it is often made with dashi broth and soy sauce. There are also many variations, such as "curry kishimen," "chikara kishimen" with rice cakes, and "carbonara kishimen.In addition to hot "Kishimen," there is also "Koro," in which both the noodles and the broth are cold, which is eaten in the summer when people's appetites wane. ## Efforts for Preservation and Succession Even today, there is an environment in which people can easily make "Kishimen" at home, for example, noodles are sold at supermarkets. Kishimen is also served in school lunches at elementary schools.Local udon noodle stores and flour makers are also involved in a variety of activities, such as a stamp rally to encourage people to try the noodles. ## Ingredients - Boiled kishimen noodles: 2 - spinach: 50 g - kamaboko (Red fish paste): 40g - fried tofu: 1 - green onion: to taste - [A] Soy sauce: 1 tsp. - [A] Sugar: 1／2 tsp. - [A] Dashi stock: 50ml - [B] Dashi stock: 800ml - [B] Soy sauce: 1 tbsp. - [B] Mirin: 1／2 tbsp. - Salt: 1／2 tsp. - Bonito flakes: 6g ## Recipe 1. 1. Boil spinach and cut into 3 cm lengths. Cut kamaboko into thin half-moon slices. 2. 2. Boil fried tofu quickly to remove oil, cut into strips, and cook in A. 3. 3. Bring B to a boil in a saucepan, add boiled kishimen noodles and simmer gently. 4. 4. Put 3 in a bowl, garnish with 1 and 2, and garnish with dried bonito flakes. ## Provider Information provider : "50 Recipes of Aichi's Local Cuisine" 

# Gohei-mochi ｜ Our Regional Cuisines **Cuisine Name**: Gohei-mochi **Region**: Our Regional Cuisines ## Main Lore Areas West Mikawa / East Mikawa / Okumikawa area ## Main Ingredients Used Uruchi rice, miso, soy sauce ## History, Origin, and Related Events “Gohei-mochi” is a local cuisine originating in the mountains of the Chubu region, including Okumikawa in Aichi Prefecture, Kiso and Ina in Nagano Prefecture, and Hida in Gifu Prefecture, and may date back to the middle of the Edo period (about 1700 - 1750). It is said that lumberjacks, hunters and other mountain workers used to make and eat “Gohei-mochi” on the eve of a "Yama no kou (mountain festival)" to pray for their safety while working in the mountains. There are many theories as to the origin of the name "Gohei"; some say it was created in the shape of a "gohei” (ritual wand with pleated paper), an offering to the gods; others say it originated as a portable food for mountain workers; and still others say it originated from a man named "Gohei" who would spread miso on his rice balls and roast them over a fire when he ate his lunch. ## Opportunities and Times of Eating Habits In the mid-Edo period, when rice was very precious, gohei-mochi was eaten at festivals and other festive occasions. In those days, everyone enjoyed making "gohei-mochi," from adults to children, including men, and sometimes even guests. Nowadays, gohei-mochi is eaten in a variety of situations as a light and convenient snack. It is especially popular as a gourmet food to be enjoyed while on vacation. ## How to Eat Freshly cooked Uruchi rice is mashed to make it look like a rice cake, flattened and skewered, dipped in miso sauce, and grilled before eating. The most common form is a flat oval shaped waraji, but there are many variations such as flat dango.The secret to enjoying Gohei-mochi is to make the rice cake as thin as possible and cook it thoroughly to the core. Also, if you casually make the surface of the rice cake wavy with your fingers, it will be easier for the sauce to adhere to the surface. The miso sauce used for the rice cakes differs from household to household and from store to store. Walnuts, sesame seeds, peanuts, garlic, green onions, and other ingredients are kneaded into the miso to create a variety of flavors to enjoy. ## Efforts for Preservation and Succession It is served in school lunch menus and as a light meal at events. In addition, there are various stores that sell "Gohei-mochi" mainly in the Okumikawa area, and each store offers its own unique flavor. ## Ingredients - Uruchi rice: 2 gou - skewers: 4 - red miso: 50g - Sugar: 75g - Sake: a pinch - walnut: 8g - sesame seeds: 5g - grated ginger: a pinch ## Recipe 1. 1. Wash rice and soak in water for 30 minutes before cooking. 2. 2. Mash 1 while still hot. 3. 3. Divide 2 into 4 equal portions, skewer, and spread into a small oval shape. 4. 4. Grind the walnuts and sesame seeds well in a mortar and pestle, add red miso paste, sugar and sake, and mix in the ginger. Transfer to a saucepan and knead well over low heat. 5. 5. Grill 3 on a fish grill or frying pan until golden brown. 6. 6. Add the miso sauce from step 4 and grill until golden brown. ## Provider Information provider : "50 Recipes of Aichi's Local Cuisine" 

# Oni-manju ｜ Our Regional Cuisines **Cuisine Name**: Oni-manju **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture centering on Nagoya city ## Main Ingredients Used Sweet potatoes, flour ## History, Origin, and Related Events “Oni-manju” was made with sweet potatoes and wheat flour, which were relatively easy to obtain during and after the war when food was scarce, and it became popular as a staple food instead of rice. It is said that the name was given because the way the cubed sweet potatoes look like the horns or a metal stick of an oni (ogre). It has various names such as "Imo-uiro", "Imoman", and "Imo-manju" depending on the region. During the war, the quantity of sweet potatoes was more important than their taste, so a variety called "Gokoku-imo" was produced, which had a large yield. However, unlike the sweet potatoes of today such as Beni-azuma, Beni-haruka and Annou-imo, which have a sweet taste and a smooth texture, Gokoku-imo was watery and did not have umami, so it is said that the "Oni-manju" was born from the ingenuity of finding ways to make it more delicious. Later, during the period of rapid economic growth, it became popular as a filling and inexpensive snack for farmers. ## Opportunities and Times of Eating Habits Although it is most often made in the fall, when sweet potatoes are harvested, "onimanju" is always available at Japanese confectionery shops, and is therefore eaten throughout the year. ## How to Eat Sweet potatoes cut into 1 cm cubes are placed in a dough made of flour and sugar, and steamed before eating. The red color and texture of the sweet potato skin can be enjoyed by leaving the skin on. It can be eaten warm or cold, but if you reheat it in the microwave for 20 to 30 seconds with plastic wrap, you can enjoy the freshly made texture.Onimanju" is characterized by its firm and heavy texture, which makes it very filling. In recent years, however, some people enjoy eating it with a fluffy, steamed bread-like texture, or with apple cubes in place of sweet potatoes.Many of the sweet potatoes sold at Japanese confectionery shops have been "honey-simmered" in advance. At home, sweet potatoes are simply sprinkled with salt and sugar. ## Efforts for Preservation and Succession Some communities are making efforts to pass on the tradition by incorporating it into school lunch menus and offering cooking classes in conjunction with learning about sweet potato cultivation. In addition, because it is easy to prepare, it is also made at home and passed down from generation to generation. ## Ingredients - Sweet potato: 1 small (200g) - Flour: 80g - Rice flour: 20g - Sugar: 60g - Water: 35ml ## Recipe 1. 1. Peel sweet potatoes thickly, cut into 1 cm cubes, soak in water to remove the scum, drain, and sprinkle with sugar. 2. 2. Sift flour and rice flour (joshinko) together. 3. 3. Add water and 2 to 1 and mix until powdery, then divide into 4 equal portions. 4. 4. Place 3 on a cookie sheet cut into 10 cm pieces. 5. 5. Cover a steamer with a wet dish towel, place 4 on top, and steam for 15 minutes. ## Provider Information provider : "50 Recipes of Aichi's Local Cuisine" 

# Tako-meshi(octopus rice) ｜ Our Regional Cuisines **Cuisine Name**: Tako-meshi(octopus rice) **Region**: Our Regional Cuisines ## Main Lore Areas Owari area / Himakajima ## Main Ingredients Used Octopus, rice ## History, Origin, and Related Events “Tako-meshi” (octopus rice) is said to have been a type of fisherman's meal in which octopus caught by fishermen was chopped into small pieces on the boat and cooked with rice. In addition to Aichi Prefecture, it is often eaten in the Seto Inland Sea region, including Ehime, Kagawa and Hiroshima prefectures. Himaka Island, located in Mikawa Bay, is called the "Island of Octopus" because it is rich in high-quality octopus. Octopus characters can be seen everywhere on the island, including monuments and manhole covers, and a summer octopus festival is held to pray for the octopus and a good catch. The Anraku-ji Temple on the island is known as "Tako Amida" because of an anecdote about a large octopus wrapped around the temple's statue of Buddha to protect it when it was pulled out of the water by fishermen after it sank during an earthquake. On Himaka Island, where octopus is a specialty, you can enjoy various kinds of octopus dishes including "Tako-meshi". ## Opportunities and Times of Eating Habits In the Minamichita area, there used to be a custom of eating octopus on the day of the summer solstice. This was an important day for farmers as it marked the 11th day after the summer solstice and marked the end of rice planting. The octopus has eight legs with suckers attached, and it is said that farmers offered the octopus to the gods in the hope that the seedlings would take root firmly and that they would have a bountiful harvest. The custom of eating octopus on the day of the Han-summer festival is widely seen mainly in the Seto Inland region, and the price of octopus rose before Han-summer. Since octopus is rich in taurine, which is believed to be good for relieving fatigue, many people eat it to prevent summer fatigue. ## How to Eat Nationally, boiled octopus is often mixed with rice, but in Aichi Prefecture, raw octopus is usually cooked together with rice. It is sometimes called "sakura-meshi" (cherry blossom rice) because the rice turns a beautiful cherry color when cooked together. It is good to simply taste the octopus alone, but you can also add chopped carrots for color, sprinkle chopped green onion after serving, or garnish with sprouts or aonori (green laver). If fresh octopus is not available, steamed or dried octopus can be substituted. ## Efforts for Preservation and Succession In addition to being included in school lunch menus, the entire community is actively promoting the octopus, especially in Minamichita Town, but also on Nichigashima and Sasajima.Tako-meshi" is also available at restaurants in the prefecture, with each restaurant offering its own unique seasoning. ## Ingredients - Rice: 2 gou - Raw octopus: 200g - [A] Sake: 1 tbsp. - [A] Mirin: 1 tbsp. - [A] soy sauce: 3 tbsp. - ginger: 1 sprig - green onion: As needed ## Recipe 1. 1. Wash rice, soak in water for 30 minutes, and drain in a colander. 2. 2. Sprinkle octopus generously with salt (not included in the quantity) and fry. Rinse off any sliminess and cut into 2 cm pieces. 3. 3. Cut ginger into thin strips. 4. 4. Put 1 and A in a rice cooker, add water according to the scale of the inner pot, mix, and top with 2 and 3. 5. 5. When the rice is finished cooking, give it a quick stir and serve in a bowl. ## Provider Information provider : "50 Recipes of Aichi's Local Cuisine" 

# Ahodaki (Simmered pickled daikon radish) ｜ Our Regional Cuisines **Cuisine Name**: Ahodaki (Simmered pickled daikon radish) **Region**: Our Regional Cuisines ## Main Lore Areas Hokusei Food Culture Area in Mie Prefecture ## Main Ingredients Used Pickled daikon radish, soy sauce, Dashi (=Japanese soup stock), sugar ## History, Origin, and Related Events Daikon radich has been consumed since ancient times and is mentioned in Japan's oldest documents, the "Kojiki" and "Nihon Shoki." The name "daikon" itself is said to have originated from its large size, being called "oone" or from its white color and cool appearance, referred to as "suzushiro." The Shosoin documents mention the use of Chinese characters to represent daikon radish. Pickling vegetables with salt for preservation is documented in various historical sources such as the wooden tablets from the Heijo Palace, the Manyoshu (Collection of Ten Thousand Leaves), and the Engishiki (an ancient law book). However, the mention of pickling with rice bran, known as nukazuke, seems to date back to the Muromachi period. This reflects the value of rice during that time.As for takuan-zuke, it is said to have been devised by the Zen monk Takuan (1573-1646) in the Edo period, or alternatively, it was named by Tokugawa Iemitsu (1604-1651), who visited the temple where Takuan belonged. Some sources suggest that the term "takuan" derived from "takuwaedzuke."The dish "ahodaki" is a preserved side dish that ingeniously reuses takuan, which tends to lose its flavor and smell around the following summer after pickling. This regional dish reflects the wisdom of enjoying food without wasting it. The takuan preserved in a barrel loses its flavor each time it is taken out. "Ahodaki" involves re-cooking it in soy sauce after removing excess salt. The unique name is said to come from the idea of doing something foolish by removing the salt just to re-cook it in soy sauce when it's delicious.Due to its elaborate preparation, it is also known as "daimyo-ni" (feudal lord's cooking). Similar dishes are found in other prefectures, such as "takuan no nitan" in Fukui, "okumoji" in Ishikawa, and "irikogu" or "irigoki" in Toyama, all employing a similar cooking method. ## Opportunities and Times of Eating Habits The practice of making "ahodaki" originated as a method to repurpose takuan pickled in winter, which tends to lose its flavor by the following summer. ## How to Eat Thinly slice the aged takuan, soak it in water several times to remove excess salt, then briefly simmer. Season it with soy sauce, bonito dashi broth, sugar, and other seasonings. Finally, sprinkle white sesame seeds and, if desired, shichimi togarashi (seven-spice blend) to taste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In an survey conducted for the Green Tourism Model District Promotion Plan in Inabe City, "ahodaki" was mentioned as a proud and unique local dish. It is a well-known dish in the region, and recently, there has been an increase in people using fresh takuan that hasn't aged because they feel a desire to eat it. ## Ingredients - Aged takuan (pickled daikon radish): 150g - White sesame seeds: 2 tsp. - Shichimi togarashi (seven-spice blend): To taste - [Seasoning A] Soy sauce: As needed - [Seasoning A] Bonito dashi stock: 100ml - [Seasoning A] Sugar: 2 tsp. ## Recipe 1. 1. Thinly slice the aged takuan, soak it in water multiple times to remove excess salt, and desalinate. (It's better not to desalinate completely.) 2. 2. Simmer the slices until they become tender (to your preferred firmness) and season with Seasoning A. 3. 3. Finally, sprinkle white sesame seeds and, if desired, shichimi togarashi. 4. 4. [Note:]Recently, there are methods such as stir-frying after desalting or drizzling sesame oil on the finished dish. ## Provider Information provider : "Mie no Aji Sensai Bansai Vol.2" (Mie Food Culture Research Group) 

# Noppei ｜ Our Regional Cuisines **Cuisine Name**: Noppei **Region**: Our Regional Cuisines ## Main Lore Areas Iga Food Culture Area ## Main Ingredients Used Satoimo(=Japanese taro), carrot, daikon radish, konjac(=yam cake), fried thin tofu, chikuwa(=fish cake), dried shiitake mushrooms, gobou(=burdock), kamaboko(=fish cake), lotus root, bamboo shoots, etc. ## History, Origin, and Related Events One of the nationally renowned regional dishes, "Noppei," also known as "Noppei-jiru," "Noppe," "Nuppei," and called by various names in other prefectures, is a beloved cuisine. With satoimo(=Japanese taro) as a staple ingredient, it is often consumed in winter, aligning with the harvest season. The dish features root vegetables such as carrots, gobou(=burdock), and daikon radish, and is characterized by not being stir-fried. In the Iga region, it is enjoyed as a representative winter side dish. Initially, it is consumed as a soup with a rich variety of ingredients, then reheated, and finally eaten in a simmered form. As this region, the only one in Mie Prefecture without a coastline, lacks abundant fish dishes, soy-based products and processed fish products (such as chikuwa(=fish cake) and kamaboko(=fish cake)) have been considered delicacies. In the past, these were prepared for various occasions, including local festivals, household celebrations, and Buddhist events or funerals.The name "Noppei" appears in a cookbook called "Ryōri Monogatari" from the early Edo period (1643) as "Noppei-tou," describing a dish similar to "iridori," thickened with udon flour. In the Iga region, Matsuo Basho invited disciples to a "Tsukimi no Kai" (moon-viewing gathering) in 1694, and the menu included "Fu no Noppei," which remains only in the menu name. Many people have attempted to recreate it, and while it aligns with the preparation method in "Ryōri Monogatari," it has evolved significantly over time. ## Opportunities and Times of Eating Habits Noppei is indispensable as a winter home-cooked dish. When struggling to decide on a menu, it's a classic home-cooked dish to the extent that one might say, "How about noppei tonight?" ## How to Eat The ingredients used vary depending on the season, but root vegetables are preprocessed and roughly cut to a similar size. The addition of satoimo(=Japanese taro) thickens the broth and makes it less prone to cooling, providing warmth to the body. Influenced by Kyoto culture, the flavor and color of the broth are very light, and each serving is carefully plated. Making a large quantity at once and reheating it every day causes the broth to gradually reduce. While it starts off resembling a soup dish, in the end, it transforms into a more typical simmered dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Well-known in the region and enjoyed by people of all ages and genders, it is a frequently prepared dish in households. Additionally, in Nabari City, it is served as part of school lunches under the name "noppei soup." ## Ingredients - Satoimo(=Japanese taro): 4 - Carrot: 1／2 - Daikon radish: 1／4 - Konjac(=yam cake): 1／2 - Fried thin tofu: 1 sheet - Chikuwa(=fish cake): 1 - Dried shiitake mushrooms: 4 - Gobou(=burdock): 1 - Kamaboko(=fish cake): 1 - Lotus root: 1／2 - Bamboo shoots: 1／2 - [Boiling soup] Dashi (=Japanese soup stock): 400ml - [Boiling soup] Rehydrated Shiitake Mushroom Liquid: 60ml - [Boiling soup] Mirin(=sweet rice wine): 60ml - [Boiling soup] Sake: 40ml - [Boiling soup] Salt: A little - [Boiling soup] Soy sauce: 60ml - [Boiling soup] Sugar: 30g ## Recipe 1. 1. [Preparation of Ingredients]- Cut roughly into bite-sized pieces.- (1) Peel satoimo(=Japanese taro); leave small ones whole, cut larger ones into halves, boil to remove sliminess.- (2) Peel daikon radish, slice into rounds or gingko leaf shapes, and boil in rice water.- (3) Peel and slice carrots into rounds, then boil.- (4) Rehydrate shiitake mushrooms, cut into halves or quarters, and reserve the soaking liquid.- (5) Peel and diagonally slice gobou(=burdock), then boil.- (6) Cut chikuwa(=fish cake) and kamaboko(=fish cake) as desired.- (7) Remove excess oil from fried thin tofu, cut into appropriate pieces.- (8) Parboil konjac(=yam cake), make small cuts with a hidden knife or tear into pieces.- (9) Peel lotus root, boil, and cut into thick rounds.- (10) Boil bamboo shoots, cut the base into gingko leaf shapes and the tip into a comb-like pattern. 2. 2. Simmer the prepared ingredients in a broth made from bonito stock and rehydrated shiitake mushroom liquid, seasoning to taste. 3. 3. [Note]- Some households use bonito flakes to make the broth. ## Provider Information provider : "Mie no Aji Sensai Bansai" (Mie Food Culture Research Group) 

# Narezushi (lactic acid fermented sushi) ｜ Our Regional Cuisines **Cuisine Name**: Narezushi (lactic acid fermented sushi) **Region**: Our Regional Cuisines ## Main Lore Areas All of Mie Prefecture ## Main Ingredients Used Ayu, rice, salt (fish varieties may include Pacific saury, mackerel, barracuda, Japanese pilchard, sea bream, horse mackerel, etc., depending on the region) ## History, Origin, and Related Events "Narezushi" is a traditional type of sushi, consisting of salt-pickled fish and rice fermented through lactic acid. The name "narezushi" is derived from the process of becoming accustomed or matured as fermentation progresses. Originally developed as a method to preserve fish for an extended period, the rice that encouraged fermentation was initially discarded. This preservation method is exemplified by Shiga Prefecture's "funazushi," known as "honnare." However, during the Muromachi period, a shorter fermentation process emerged, allowing both rice and fish to be consumed together, known as "namanare." This led to the consumption of rice with a sour taste. In Mie Prefecture, all "narezushi" is of the "namanare" type. Variations exist among regions, including differences in the types of fish used, pickling methods, purposes of pickling, and the timing of pickling. Particularly, some types are pickled for Shinto shrines' "jukusen" (specially prepared meals offered to deities). The types of fish used also vary by region; in Ise City, ayu, sea bream, and horse mackerel are common, while in the eastern Kishu region, in addition to ayu, Pacific saury, mackerel, barracuda, and others are used. In the Chunanzei area (Geinocho), Iga region, and northern Mie region (Kuwana City), konoshiro (gizzard shad) is utilized. ## Opportunities and Times of Eating Habits In Mie Prefecture, the practice of making "narezushi" is widespread from north to south. In the eastern Kishu region, which includes fish such as ayu, Pacific saury, and mackerel, people often start pickling them with rice around early December and consume them during the New Year. In households of the eastern Kishu region, the pickling process typically extends for approximately three weeks each in early January, early February, and early March, after which the "narezushi" made in March is opened around March 20th, marking the completion of that year's narezushi. Once opened, the acidity of "narezushi" increases day by day, so it is advisable to consume it quickly. Due to the practice of sharing with friends, relatives, and acquaintances to consume it promptly, it is also known as "yarizushi." Additionally, it is sometimes referred to as "mottaru," derived from expressions like "mottete, ageru" or "mottake." In other regions, especially during autumn festivals as part of shrine offerings, "narezushi" is often made by the prayer house (touya) organization and distributed to each household after the festival. In areas where shrines have disappeared due to mergers or other reasons, volunteers often take on the task of making "narezushi." ## How to Eat Fish that has been salted for about a month is carefully washed with water to remove the salt, and then drained. In the eastern Kishu region of Mie Prefecture, rice is cooked to a soft texture and shaped into a long cylindrical form. In other regions, rice is typically cooked to a normal firmness. The pickling methods have distinctive features in each area. In Tsu City and Iga City, yuzu is used during pickling. In Ise City, koji is mixed into the cooked rice. In Kuwana City, ginger is used. From the handling of rice to the pickling process and the use of additional ingredients, each region exhibits its own uniqueness in making Narezushi. After pickling, white mold grows on the surface, followed by blue mold after 3-4 days. When mold covers the entire surface of the water, it is an indication that the pickling process is complete. When ready to eat, the pickling barrel is inverted, a weight is placed on top, and the process of pressing out excess moisture is performed before removing the Narezushi. In the eastern Kishu region, there is a similar-looking Sanma-zushi made with 'narezushi' and sushi vinegar called 'Hayazushi,' making it initially confusing. However, the distinction can be made by the pattern of the urajiro on the surface and the fact that the shops place a piece of urajiro on top. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Narezushi is still being made at home, and in the eastern Kishu region, it is also sold in supermarkets. In other regions, when it comes to the meticulous selection at shrines, the prayer house organizations have faithfully inherited the tradition. In areas where shrines no longer exist, enthusiasts of narezushi gather to pickle it. While some regions have well-established organizations, in others, narezushi is facing the threat of extinction due to a decline in the number of enthusiasts and the aging of those who pickle it. ## Ingredients - Fish: 50 - Rice: 2.5 sho (about 4.5 liters) - Urajiro (vinegar-cured and dried sardine fillets): As needed - Shukusha leaves: As needed - Salt for pre-pickling: As needed - Sake: As needed - Pickling barrel: - Weight: ## Recipe 1. 1. [Preparation (Salting the Fish)]- (1) For ayu, around September to October (when fall ayu is available), and for other fish around November, salt them generously and pickle. 2. 2. [Preparation (Preparation for the Main Pickling, a Day Before the Main Pickling)]- (1) Take out the salted fish, clean them one by one using a tool like a skewer (remove scales, guts, etc.).Note: A skewer is a homemade tool made by cutting pine or rice straw into bundles of about 10 cm. Soak it in water while doing the desalting process. Adjust the desalting time by tasting and drain the excess water.- (2) Collect the necessary ingredients (urajiro, shukusha leaves), and soak the pickling barrel in water to let it absorb moisture.Urajiro and shukusha leaves should be washed thoroughly, wiped with sake, put in a plastic bag to prevent drying. 3. 3. [Main Pickling (On the Day) - Step 1]- Cook rice with kombu. (To a level of firm porridge)Add about twice the amount of water. If there is a shortage due to the heat of gas or wood, add water as needed. 4. 4. [Main Pickling (On the Day) - Step 2]- When the rice is cooked, shape it into long cylindrical forms and place each one on a shukusha leaf. 5. 5. [Main Pickling (On the Day) - Step 3]- Take the pickling barrel out of the water tank, wipe it with sake to disinfect. 6. 6. [Main Pickling (On the Day) - Step 4]- Spread urajiro thoroughly on the bottom of the barrel, sprinkle sake, place the drained fish from "Main Pickling (On the Day) - Step 2" on top, and pack them tightly in the barrel. If there are gaps after completing one layer, fill them with rice to make it flat, and lay urajiro on the top surface. Sprinkle sake. Repeat this process 4-5 times. 7. 7. [Main Pickling (On the Day) - Step 5]- Finally, cover with sandawa, plastic, wooden lid, etc., and place a weight on top. Water-seal it. 8. 8. [After Main Pickling (Around 20 Days after Main Pickling) - Step 1]- Discard the surface water, invert the barrel, and press it overnight. 9. 9. [After Main Pickling (Around 20 Days after Main Pickling) - Step 2]- Take out one by one, cut into pieces about 2-3 cm wide, arrange on a plate. Serve with red pepper and soy sauce according to your preference. ## Provider Information provider : Mie Food Culture Research Group 

# Kakimaze(Mixed Sushi) ｜ Our Regional Cuisines **Cuisine Name**: Kakimaze(Mixed Sushi) **Region**: Our Regional Cuisines ## Main Lore Areas East Kishu Food Culture Zone (Around Kumano City, Mihama-cho, Kihou-cho) ## Main Ingredients Used Rice, fish, Dried shiitake mushrooms, Fried thin tofu, Freeze-dried tofu, Gobo (=burdock root), Carrot, Green beans, Awase-zu( =sweet and sour dressing), Dashi (=Japanese soup stock). ## History, Origin, and Related Events This is generally known as "Gomoku-zushi" (mixed sushi), a unique dish in the southern part of the Tokishu region, also referred to as "Omaze," "Kakimaze," or "Kakimaze-zushi." It is often consumed as a celebratory meal for special occasions such as weddings and funerals. It is also made when people gather or when unusual ingredients become available. In some regions, there are community events such as neighborhood meetings that are based on 210 days passing after the 1st date of Japanese spring around early February. Usually this occurs around the beginning of September. On the 210th day after tasks like road maintenance or grass cutting on public roads, Kakimaze and sake are prepared for post-work relaxation. During these events, Kakimaze is not touched; instead, it is wrapped in leaves of Toimo (lotus root) and taken home. Children eagerly await this and enjoy this special occasion when they receive it.For celebratory occasions, tuna (shibi) or saury are used. Tuna is grated and pickled in vinegar, while saury is grilled, and the flesh is used after removing it from the bones. The ingredients are finely chopped and simmered together, seasoned with soy sauce and sugar. Sometimes, spring mountain vegetables are added. The rice is either cooled before mixing with seasoned vinegar or mixed with seasoned vinegar while still warm. The fish is then mixed in.In the town of Kanayama in Kumano City, a dish called "Daikon-sushi" is made primarily using locally abundant daikon radish. Additionally, there is a similarity in culinary culture with neighboring Wakayama Prefecture, where a local dish called "Kakimaze-zushi" is also found.Please note that these dishes may vary in preparation and ingredients across regions and households. ## Opportunities and Times of Eating Habits This is made on various occasions such as ceremonies (weddings, funerals), events to attract people, and when unusual or rare ingredients become available which are not commonly found in everyday life. Unusual ingredients do not necessarily mean expensive ones; for example, it could include mountain vegetables or Toimo (lotus root shoots), which are special ingredients not commonly seen in supermarkets. ## How to Eat Rice is steamed, and then it is mixed with fish and seasoned vinegar, cutting it in a slicing motion. The dish typically includes 5 or 7 types of ingredients, with an odd number combination. Vinegared fish is a constant element, and the ingredients are finely chopped, pre-cooked, and then mixed in. As the ingredients change with the seasons, it remains interesting throughout the year. For example, various mountain vegetables are used in spring, and in summer, salted and massaged Toimo (lotus root shoots) are added. It is also mentioned that sometimes it is wrapped in green leaves for consumption. The fact that the taste varies in each household is also one of its characteristics. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In the wide area of the Eastern Kishu Food Culture Zone, this dish is prepared for festivals, ceremonies, funerals, and other occasions. However, when prepared for funerals, carrots are not included. In the Kumano region, it is even provided in school lunches. ## Ingredients - Rice: 3 cups - Water (1.2 times the amount of rice): 650ml - Green beans: 55g - Carrots: 70g - [Sushi vinegar mixture] Vinegar: 70ml - [Sushi vinegar mixture] Sugar: 60ml - [Sushi vinegar mixture] Salt: 2 tsp. - [Additional ingredients] Dried shiitake mushrooms: 10g - [Additional ingredients] Fried thin tofu: 15g - [Additional ingredients] Gobou(=Burdock root): 40g - [Additional ingredients] Freeze-dried tofu: 20g - [Seasoning A] Sugar: 3 tbsp. - [Seasoning A] Sake: 1 tbsp. - [Seasoning A] Soy sauce: 4 tbsp. - Bonito flakes or pickled fish (such as Shibi maguro): 30g - Dashi (=Japanese soup stock): As needed ## Recipe 1. 1. Wash the rice and soak it in the specified amount of water before cooking it. 2. 2. Cut the Shibi maguro (bonito) into diced shapes and marinate it in vinegar. Grill the bonito flakes on a net, finely shred them, and soak them in sushi vinegar. 3. 3. [Preparation of Ingredients]Cut the vegetable garnish and bring to a boil.(1)Soak dried shiitake mushrooms and koya tofu in water.(2)If the carrots and burdock root are thick, cut them into 6 pieces (4 pieces if thin) and make them into ginkgo leaf cuts.(3)Cut koya tofu, aburaage, and shiitake mushrooms into pieces measuring 1 x 0.3 x 0.3 cm.(4)green beans until they have a vibrant color, then cut them diagonally.(5)In a pot, add enough dashi broth to cover the ingredients (excluding green beans), simmer, and season with seasoning A. Continue simmering until the broth is reduced. 4. 4. Mix the cooked rice from step 1 with the seasoned fish from step 2 and the prepared ingredients from step 3. Place it in a serving dish and garnish with the diagonally sliced boiled green beans. If available, it's nice to arrange it on shiso leaves. 5. 5. Note: In spring, you can add wild vegetables such as itadori (knotweed), takenoko (bamboo shoots), warabi (bracken), zenmai (royal fern), fuki (butterbur), etc. ## Provider Information provider : "Mie no Aji Sensai Bansai" (Mie Food Culture Research Group) 

# Iwashi Sushi (Sardine Sushi) ｜ Our Regional Cuisines **Cuisine Name**: Iwashi Sushi (Sardine Sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Iga, Chunansei and Hokusei Food Culture Zone ## Main Ingredients Used Sardine, Rice, Ginger, White sesame seeds ## History, Origin, and Related Events The fishing catch by fish species in Mie Prefecture is ranked first in the nation for spiny lobsters (Ise Ebi), second for Japanese pilchards (Katakuchi Iwashi), and sixth for sardines (Iwashi), indicating that sardine fishing is active in the region (Source: "Reiwa 1st Year Fisheries and Aquaculture Production Statistics," Ministry of Agriculture, Forestry and Fisheries). The 'Iwashi-zushi,' made using these sardines, is prepared and enjoyed during gatherings such as autumn festivals. In the western part of Mie Prefecture, including Iga City and Nabari City, which are distant from the sea, there is a tradition of treating even sardines as a special delicacy on occasions like celebrations. During the autumn festival, single-salted sardines line the fish markets. Large quantities of 'Iwashi-zushi' are made during the autumn festival, and if there are leftovers, they are often used as souvenirs. In the coastal areas of the Chunanzei and Hokusei regions, where fresh sardines are readily available, 'Iwashi-zushi' is made by salting fresh sardines. It is an essential part of the autumn festival and is also known as 'Matsuri-zushi' or festival sushi. ## Opportunities and Times of Eating Habits It is mainly eaten during the autumn festival, and besides "Iwashi-zushi," there are also thick rolls and inari-zushi served during the festival. 'Iwashi-zushi' has become an indispensable part of the festival. It is also consumed during events to attract people. ## How to Eat In most regions, 'Iwashi-zushi' is a pressed and molded sushi using a wooden frame, so the inside of the frame is moistened with vinegar water. Vinegared rice is packed into the wooden frame, and one piece of Iwashi is placed on top. Cover it, press it down to apply pressure. Once the Iwashi and vinegared rice are well blended and settled, remove the wooden frame by pressing. Finally, cut it without losing its shape. Recently, there has been an increase in the trend of making it in a nigiri-zushi style. It is mainly prepared during the autumn festival in the Chunanzei and Hokusei regions, but the trend is shifting from primarily boxed sushi to more nigiri-zushi style. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In cooking vocational schools and other institutions, sushi chefs often give live demonstrations of 'Iwashi-zushi,' and students also engage in practical training, contributing to efforts to preserve the art of making "Iwashi-zushi." ## Ingredients - Whole sardines approximately 10 cm in length (3.9 inch): 20 - Salt: as needed - Vinegar: 50 ml - Rice: 3 cups - Ginger: 1 - White sesame seeds (ground): 2 tbsp - Sweet vinegar ginger: as needed - [Seasoned Vinegar (Awasezu)] Rice vinegar: 4 tbsp. - [Seasoned Vinegar (Awasezu)] Sugar: 1 heaping tbsp. - [Seasoned Vinegar (Awasezu)] Salt: 1 tsp. ## Recipe 1. 1. Clean the sardines by removing the heads and innards. Rinse them in a dilute saltwater solution, then butterfly them, removing the central and belly bones. 2. 2. Arrange the prepared sardines on a colander or sieve, sprinkle both sides generously with salt, and let them sit overnight. 3. 3. Wash the sardines 2 in cold water, place in a colander, wipe dry, and marinate in vinegar. (Marinate for as long as you like). 4. 4. Mix rice with vinegar (boiled) and let cool. Cut ginger into thin strips and mix into the sushi rice with lightly grated sesame seeds.Thinly slice ginger for decoration and prepare enough for each portion (20 slices). 5. 5. Grip the sushi rice in 4 into the size of sardines, drain off the juice of the sardines in 3, and place the sardines on top. Fill the sushi mold from the end.Top with thinly sliced ginger.Finally, press the lid of the sushi mold to seal in the sushi rice. After the rice has settled down a little, press the lid to remove the frame, remove the bottom, cut the rice into pieces, and serve. 6. 6. For larger sardines, cut them into 2-3 before arranging. Sweet vinegar ginger can be served on the side. ## Provider Information provider : "Mie no Aji Sensai Bansai" (Mie Food Culture Research Group) 

# Tofu Dengaku (Grilled Tofu Dressed With Sweet Miso Paste) ｜ Our Regional Cuisines **Cuisine Name**: Tofu Dengaku (Grilled Tofu Dressed With Sweet Miso Paste) **Region**: Our Regional Cuisines ## Main Lore Areas Iga food culture area ## Main Ingredients Used Firm tofu, Soup stock, Dengaku miso ## History, Origin, and Related Events The Iga region, surrounded by mountains, used to be an area where seafood was scarce. Therefore, tofu, made from processed beans, was a crucial source of nutrition. Tofu is believed to have originated in China and was introduced to Japan by Japanese envoys to the Tang Dynasty. During the Heian period, the aristocracy is said to have eaten tofu, which was referred to as "okabe" in a wives' tale. However, it wasn't until the Edo period that tofu became widely available to the general public. At that time, farmers had a custom of dancing to taiko drums in the rice paddies during rice planting and festivals. This dance, known as "dengaku-mai" (dengaku dance), is said to have inspired the name "tofu dengaku." The Iga region is the birthplace of Kan'ami and Ze'ami, who are associated with Noh drama. The dance resembles a skewered tofu dancer dressed in white and dancing on a one-legged stick. It is thought to have been named "tofu dengaku" because the skewered tofu resembles the Takashoku dance, in which the dancers are dressed in white and dance with a single stick. Shisei Tanigawa mentioned the word "dengaku" in his "Wakun Shiori" (Book of Japanese Precepts). According to the book, "The name 'dengaku' is derived from the fact that it resembles the appearance of a dengaku master dancing on a pole.” That's why the name has remained unchanged from the late Edo period to the present. ## Opportunities and Times of Eating Habits Dengaku is a dish that is typically served on special occasions such as New Year's Eve, New Year's Day, and cherry blossom viewing parties. In the past, households used to have a dedicated stove to grill the dengaku over charcoal, but this tradition has faded over time. Nowadays, dengaku has become a regional specialty of the Iga area and is mainly served at restaurants. ## How to Eat Dissolve miso and sugar together. Slowly mix in the mirin, a sweet cooking rice wine, until the mixture is smooth. Taste it and adjust the seasoning as needed by adding some broth. Cut the tofu into bite-size pieces and grill them on both sides using a skewer. Then, coat the tofu with the miso sauce on both sides and sear them. Depending on the season, you can use different types of miso, such as kinome miso in spring or yuzu in winter, and green laver, sesame seeds, and green onions in other seasons. ## Efforts for Preservation and Succession Dengaku is also served in school lunches in Iga and Nabari cities. There are also restaurants in Iga City that serve dengaku, some of which have been in business for over 200 years. ## Ingredients - Firm tofu: 2 - Dashi broth: Appropriate quantity - Bamboo skewers: 80 to 100 - Mixed miso: 4 tbsp. - Sugar: 1 to 3 tbsp. - Mirin (Sweet cooking rice wine): 1 to 3 tbsp. (Sweetness may be adjusted according to the taste of miso) - Mushrooms: As desired - Green laver, Sesame seeds, Green onion, etc.: Appropriate quantity - Yuzu miso (Soybean paste): To taste ## Recipe 1. 1. Mix miso with sugar and a little mirin. 2. 2. Knead the mixture well over heat and adjust the sweetness with broth if it is too thick. 3. 3. Wrap the tofu in a dish towel and place a weight on top to evenly drain off the water. When removing the water, drain the tofu in hot water and then cool it before use to prolong its shelf life. 4. 4. Scrape the drained tofu horizontally and cut it into pieces shaped like clappers, about 5 to 6 cm long and 1 cm wide. 5. 5. Thread the tofu onto bamboo skewers, about 25 cm long, and grill both sides using 5 skewers. Dip the skewers in soybean paste, sear briefly, and serve. In spring, use kinome miso; in winter, use yuzu; and in other seasons, use green laver, sesame seeds, and green onions as seasoning. ## Provider Information provider : “Mie no Aji Sensai Mansai” (Mie Food Culture Research Association) 

# Chagayu ｜ Our Regional Cuisines **Cuisine Name**: Chagayu **Region**: Our Regional Cuisines ## Main Lore Areas The Iga food culture area, Higashikishu food culture area, and Chunansei food culture area ## Main Ingredients Used Rice and Bancha ## History, Origin, and Related Events According to the Kojiruien, an encyclopedia from the Meiji period, it has been eaten since the time of Emperor Shomu, and even today, after the Omizutori at Nigatsu-do Hall, a chagayu dish prepared with bancha called “gobo” is eaten at the accommodation. It seems that chagayu has a long history. It is a local dish that was invented in an area with low rice yields, where rice is conserved by increasing the amount of water used. In areas where chagayu is prepared, tea plants are planted near homes. In the Iga region, there was little cultivated land, and white rice was so precious that people did not have the opportunity to eat it as part of their daily meal, but only on occasions such as Obon, the New Year, festivals, and when entertaining guests. The staple foods were usually barley rice and porridge, and chagayu was often eaten to bulk up the volume of these foods. It is said that in the past, all three meals consisted of just chagayu and takuan. Vegetables and legumes were added as ingredients, and these ingredients were seasonal so that they never got boring. In addition, in the Kumano region, porridge was often eaten, so there was a song all about eating porridge that goes, “Morning, noon, and dinner, we eat porridge. There isn’t a midnight snack? It's time to go to bed.” In the Iga region, there is a song that goes, “Chagayu for breakfast and lunch and porridge for dinner.” Kayumi, Iinan-cho, Matsusaka City is a tea-producing region and is also an area where chagayu was a popular meal. ## Opportunities and Times of Eating Habits Since ancient times, it has been affectionately known as “okai-san” and has become a regular dish. In the summer, cooling it increases the appetite. Depending on the season, you can add sweet potatoes, cowpeas, green peas, corn, etc. ## How to Eat Wash the rice, stopping while the water is still unclear, fill the rice pot with water, then put in a tea bag (locally known as “chanbukuro”) and brew it a little. After that, add the rice and cook. Once the tea is brewed nicely, remove the tea bag by pinching it with chopsticks, then let the porridge steam for a while. It is better to use hojicha, habucha, homemade tea, etc. than green tea. Serve hot in a bowl. However, during the hot summer months, it is delicious to eat chilled. Some people put chilled chagayu in a lunch jar and take it to work. In the Nishiyama area of Kumano City, a method of making chagayu using Kobo tea (kawaraketsumei) is also passed down. supposedly by Kobo Daishi. ## Efforts for Preservation and Succession Even today, the custom of eating chagayu remains, mainly among the elderly. ## Ingredients - Rice: 140g - Water: 8 cups - Salt (to taste): Just a little - Hojicha: 1 tbsp. ## Recipe 1. 1. Wash the rice lightly and drain it in a colander. 2. 2. Pour 8 cups of water into a pot, bring to a boil, add a tea bag (chanbukuro), and make tea soup. 3. 3. Add the rice from 1 and cook uncovered over high heat. Stir occasionally and remove the scum.It takes about 15 to 20 minutes to cook.You can take out the tea bag halfway through. When adding other ingredients, add them together with the rice. ## Provider Information provider : “Taste of Mie: Sensai Mansai” (Mie Food Culture Research Group) 

# Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki) ｜ Our Regional Cuisines **Cuisine Name**: Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki) **Region**: Our Regional Cuisines ## Main Lore Areas Higashikishu food culture area (mainly fishing villages along the Kumano Nada coast) ## Main Ingredients Used Freshly caught blue-backed fish (Saury, Mackerel, Mullet, Bonito, etc.), Seasonal vegetables such as Chinese cabbage and Green onions, Tofu, Konjac noodles, and Mushrooms ## History, Origin, and Related Events Generally called uosuki or okisuki, this is a hotpot dish in which seafood, vegetables, and many other ingredients are simmered in a light broth, and it is a popular dish in fishing towns. In the Higashikishu region, it is a sukiyaki-style hotpot dish made with seasonal fish and seasonal vegetables from the rich fishing grounds of the Kumano Sea and seasoned with soy sauce. For this reason, it is made in fishing villages over a wide area, from the Shima region on the Kumano Nada coast towards the Higashikishu area, but Owase City has long established it as a “local cuisine.” In the area around Kumano City in the southern part of Higashikishu, it is called “fish jifunabe.” ## Opportunities and Times of Eating Habits This local food was created as a communal meal that could be easily eaten together, no matter how many people there were, and made with plenty of fresh fish constantly brought to fishing ports along the Kumano Nada coast. Because it warms the body, it is often made especially in winter, and is enjoyed by many around the table. It has become a staple dish at home, so much so that those at a loss for what to make for dinner often say, “Let’s have jifu tonight.” Especially in winter, it is a perfect dish to quickly warm up the body. ## How to Eat The abundant fish of the Kumano Nada was used as the main ingredient for a communal meal that could be accepted and eaten happily, no matter how many people gathered or if the number of guests suddenly changed. Any type of fish or vegetable can be used, and the quantity does not matter either. However, the fish used must have a blue back. Some families beat eggs in a bowl and use it as a dipping sauce. It is truly a fishing town’s rendition of a sukiyaki hotpot. ## Efforts for Preservation and Succession Even today, it is widely eaten as a standard dish at home. It is featured on school lunch menus in the prefecture, and sessions are held to let people experience the taste of the dish's name. ## Ingredients - Frigate tuna, etc.: 2 - Chinese cabbage: 200g - Onion (or green onion): 150g - Konjac noodles: 200g - Grilled tofu: 100g - Shiitake mushrooms: 100g - Shimeji mushrooms: 50g - [Broth] Sake: 200g - [Broth] Sugar: 60g - [Broth] Soy sauce: 70ml (2 tbsp. if adding mirin) ## Recipe 1. 1. Cut the fish into bite-sized pieces and cut the other ingredients into appropriate sizes, similar to sukiyaki. 2. 2. Put the seasonings in a pot and bring to a boil to make a broth. 3. 3. Add each ingredient to the broth from 2 and simmer in the same way as for sukiyaki. Add the fish after the vegetables are almost cooked. 4. 4. Once it boils, remove the scum. 5. 5. Divide into portions for each person. Eat with a beaten egg according to your preference. ## Provider Information provider : ”Taste of Mie: Sensai Mansai” (Mie Food Culture Research Group) 

# Same Namasu (Raw Shark and Vegetables Seasoned in Vinegar) ｜ Our Regional Cuisines **Cuisine Name**: Same Namasu (Raw Shark and Vegetables Seasoned in Vinegar) **Region**: Our Regional Cuisines ## Main Lore Areas The Ise-Shima Food Culture Zone ## Main Ingredients Used The Japanese Bullhead and Other Types of Shark ## History, Origin, and Related Events In ancient times, sharks ("same" in Japanese) were also called "wani" or "fuka", and were an intimate part of people's lives, as can be seen in the myths, wooden message plates, and literature from that period. Sharks were eaten in many other regions outside of Mie Prefecture as well, such as Hiroshima,, Aomori,, and Miyagi Prefectures. In Mie, shark meat was used in food offerings made at Ise Grand Shrine, but there were also parts of the prefecture where this variety of shark was eaten. One of the dishes that appears in the "tebiki cuisine" served during celebrations in the Wagu region of Shima, or "sahachi cuisine" as it is called in the Koshika region, is "same namasu" (raw shark and vegetables seasoned in vinegar). The kanji character for shark in Japanese also contains the character for "keep company" or "conjoin", making the meat an essential one for happy occasions. "Tebiki" and "sahachi" are the different regional names for large platters or bowls. In the Show period, Japanese bullhead sharks and the like of around one meter that were caught with longline fishing would be kept alive in a fish preserve or frozen, and then placed in boiling water and prepared on the day of a wedding. The meat would then be used to make "same namasu", a dish served in "tebiki cuisine", where the type of food changed with each platter that was brought out to guests. ## Opportunities and Times of Eating Habits "Same namasu" is a dish served during the three celebrations of life rites in the Shima region, namely when gifts are exchanged when a couple is engaged or wedding banquets, ceremonies to ward off misfortune, and 88th birthday parties. In the Futami region of Ise, shark skin gelatin is used to make "nikogori" (jellied shark skin) for both normal life and celebratory occasions. In Uji, which is located within the Inner Shrine of Ise Grand Shrine, workers apply salt or "tamari" (a rich variety of soy sauce) to shark meat to make half-dried "same-dare" (shark sauce), a long-time favorite for use when eating grilled dishes, appetizers served with sake, and ochazuke (rice with tea poured on it). Note that locally this sauce is referred to as "samen-tare". ## How to Eat "Same namasu" utilizes freshly-cut shark meat that has been sliced into slivers somewhat thinner than those found in sashimi. The meat is steamed once very quickly before being doused with cold water to make it firm, and then eaten with highly salty and intensely fermented miso sauce unique to the Shima region. "Nikogori" features vegetables such as thinly sliced carrots or burdock root boiled with shoyu. The seasoned vegetables are then mixed in with shark gelatin liquid, which is then heated over fire until it thickens. All the ingredients are then stirred once more and placed in a can or other mold and then left to cool and congeal before being cut into appropriate sizes and served. "Same-dare" is made from shark meat that workers have cut into pieces 30cm long,, 20cm wide, and 2cm thick. The strips of meat are then salted or soaked in a mix of mirin (sweet cooking sake) and shoyu before being left to dry partway in the sun. Pieces of the dried meat are then torn off as needed for use as an ingredient in grilled dishes, appetizers served with sake, and ochazuke (rice with tea poured on it). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Shark often served on celebratory occasions in recent years as well. Packs of shark meat can be found on the shelves of local supermarkets, and in the Ise region one can find "same nikogori" and "same-dare" as commonly eaten foods. ## Ingredients - Shark meat: 400g - [Miso sauce] Homemade miso: 40g - [Miso sauce] Sugar: 40g - [Miso sauce] Stock: To taste ## Recipe 1. 1. Cut fresh shark meat into thin slices. 2. 2. Dip the meat in boiling water, then quickly douse with cold water to firm. 3. 3. Make the miso sauce and garnish the shark meat with it. ## Provider Information provider : Recipe source: The Mie Food Culture Research Society 

# Ibara Mochi ｜ Our Regional Cuisines **Cuisine Name**: Ibara Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Top-grade non-glutinous rice flour, sugar, greenbriar leaves ## History, Origin, and Related Events “Ibara mochi” is a rice cake wrapped in greenbriar leaves. “Ibara mochi,” which was eaten during the May Festival, has different names depending on the region. In Tsu City it’s called “ibara mochi,” but in the eastern Kishu region it’s called “osasuri.” In the Chunansei region around Ano Town it’s “ibara manju,” while in Takenari in the Hokusei region it’s “gandachi mochi,” and finally in Kameyama City it’s called “dokkan mochi/doukan-mochi.” It’s said that dokkan mochi is named after a person named “Doukan” who made mochi wrapped in greenbriar leaves in celebration of Noagari, and gifted them to the villagers to their great delight. The villagers then followed suit and made similar mochi. In the Iga region, it’s called “ibara dango.” Note that Noagari is a celebration of the end of farm work such as rice planting. It’s also called “noagari manju,” named after this event. In addition to the May festival, it’s eaten as a snack between farm work, and it’s a custom to eat it together with people who helped with farm work at the Noagari event to thank them for their hard work.In other prefectures, kashiwa mochi is one of the steamed sweets made by wrapping a rice cake with red bean paste in leaves. Kashiwa mochi uses kashiwa leaves, but the greenbriar leaves used for ibara mochi are round and have a smooth surface, so they are perfect for wrapping mochi rice cakes. It’s also said that since Kashiwa leaves are scarce in western Japan, greenbriar leaves were used as a substitute for kashiwa mochi rice cake leaves. ## Opportunities and Times of Eating Habits Although it’s most often eaten during events such as the May Festival and Noagari (a celebration of the completion of farm work such as rice planting and harvesting), it’s also eaten as an everyday snack. Greenbriar leaves appear from spring to autumn and wither in winter, but nowadays they can be frozen. ## How to Eat Add boiling water to a mixture of non-glutinous rice flour and sugar and knead until it’s no longer powdery. Divide into appropriate sizes and roll them out into circles with a diameter of about 8cm. Wrap the bean paste in the mochi rice cakes, fold in half, seal tightly, wrap in greenbriar leaves and finally, steam. In the spring when the greenbriar leaves are small, use two leaves to sandwich the top and bottom. When the leaves grow big in autumn, fold a leaf in two and use it to sandwich the rice cake.In the eastern Kishu region many households use non-glutinous rice flour, but in the Chunansei and Hokusei regions most households use wheat flour. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It’s made at home or in the local community and passed down from generation to generation. It’s also provided in school lunches. You can easily eat it because it can be purchased at supermarkets and Japanese confectionery shops. ## Ingredients - rice flour (top-grade non-glutinous): 250g - sugar: 50g - boiling water: 1 cup - bean paste (coarse or strained bean paste): 300g - greenbriar leaves (20 if they’re small): 10 ## Recipe 1. 1. Put the non-glutinous rice flour and sugar in a bowl, mix, pour in the boiling water, and stir roughly with a thick chopstick. When it becomes cool enough to touch with your hands, knead it well until it’s no longer powdery. 2. 2. Divide this dough into 10 equal pieces and roll it out into circles with a diameter of about 8cm. Put about 30g of bean paste that’s been rolled into a ball inside, fold the dough in half, and seal tightly. (If the leaves are small, make the rice cake round and sandwich it between two greenbriar leaves, one on top and one on bottom.) 3. 3. Put the cakes from Step 2 in a row in a steaming steamer and steam over high heat. When the leaf color turns yellowish-brown, it’s steamed enough. ## Provider Information provider : provider : Recipe provided by: “Mie no Aji Sensai Mansai” （Mie Food Culture Research Society） 

# Bon Jiru ｜ Our Regional Cuisines **Cuisine Name**: Bon Jiru **Region**: Our Regional Cuisines ## Main Lore Areas Chunansei Food Culture Area/Eastern Kishu Food Culture Area ## Main Ingredients Used Soybean, burdock, eggplant, carrot, pumpkin, fried tofu, yard bean, taro stem, etc. ## History, Origin, and Related Events In the Edo period (1813) “Matsuzaka Fuzokuki” (previously called “Matsuzaka”), which recorded the annual events and customs of Matsuzaka, there’s a record which is thought to indicate “bon jiru.” It states: “The soup is made of burdock, eggplant, and dried gourd shavings. Many soybeans are ground up and added in.” Zen Buddhist (one type of Buddhism, a sect of Mahayana Buddhism) households don’t eat meat or fish, and instead would eat miso soup with lots of seasonal vegetables as ingredients instead of a dashi stock made of bonito flakes or dried sardines, because killing is not allowed during Obon. Dashi stock isn’t used because it’s made of dried bonito or dried sardines, but fried tofu is used instead. By adding a lot of ingredients, the soup is delicious even without adding dashi stock. Also, since it’s made to welcome the ancestors on the Bon Festival, it’s characterized by having more types and amounts of ingredients than normal soup. Since there are so many ingredients, it’s like a boiled vegetable dish. In the northeastern part of Matsuzaka City in particular, yard beans (juroku sasage) are called bon sasage, and it’s said that they’re always put in the dish because they’re ready to eat around the time of the Bon Festival. Depending on the region, this soup is also called “nana iro jiru” because it uses 7 (nana) kinds of ingredients. In Sugari, Owase City in the Eastern Kishu region they make “hachihai” with tofu and “hyuga jiru” (clear soup) with gourd shavings on the day when they send off spirits. ## Opportunities and Times of Eating Habits It seems the Bon days are different depending on the household, such as “for 3 days in the morning,” “at noon on the 14th or 15th,” and “the morning of the 16th.” It’s customary to offer “bon jiru” to the spirits and enjoy it with the whole family. ## How to Eat It’s also called “nana iro jiru” because it usess 7 (nana) kinds of seasonal summer vegetables. Cut the vegetables into appropriate sizes, boil them in hot water, and finally dissolve the miso into them. This soup is characterized by not using dashi stock, which is made of dried bonito or dried sardines. As in the Eastern Kishu region, the ingredients and names change depending on the date it’s eaten, which is difficult for the people who make it, but still interesting nonetheless. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Bon jiru,” which is eaten as vegetarian food during the Bon season, is a highly nutritious dish that uses a lot of seasonal vegetables, and is also served in school lunches in Matsuzaka City. ## Ingredients - soybeans: 1／2 cup - burdock root: 1／4 - fried tofu (fried sushi size): 1 slice - eggplant: 1／2 - carrot: 1／5 - pumpkin: 100–150g - miso: 100g - water: 1000ml - yard beans: 50g ## Recipe 1. 1. Soak the soybeans in water the day before. On the cooking day, boil them until they’re about 80% soft. 2. 2. Cut the other vegetables into suitably small pieces. (For vegetables that need to have the bitterness removed, that must be done first.) 3. 3. Put the soybeans, vegetables, and fried tofu into the pot, starting with the hardest ingredients. Once they become soft, dissolve the miso in the pot, check the flavor and turn off the heat. 4. 4. [Note]As for the ingredients, it’s best if there are 7 types of ingredients you can get at the time, such as edamame, taro stem, green onion, vegetable thinnings, and so on. ## Provider Information provider : Recipe provided by: Mie Food Culture Research Group 

# Fukidawara (Butterbur Lead-wrapped Soybean Rice Balls) ｜ Our Regional Cuisines **Cuisine Name**: Fukidawara (Butterbur Lead-wrapped Soybean Rice Balls) **Region**: Our Regional Cuisines ## Main Lore Areas Iga food culture region, Nakanansei food culture region (primarily Matsuzaka City） ## Main Ingredients Used Rice, soybeans, butterbur leaves ## History, Origin, and Related Events Mie Prefecture is a center for the cultivation of rice varieties such as Iga-gome and Musubi-no-Kami. In many areas of the prefecture, events are held to pray for a good harvest each year. In the Iga region, for example, people offer fukidawara (butterbur bales) to the god of the rice fields along with things like Japanese pampass grass, which easily diverts water to the mouth of the waterway, and the branches of chestnut trees, which bear large fruit, to pray for a good harvest and give thanks to the god when rice is planted for the first time. Thirteen fukidawara are placed on a colander and offered to the gods, one for each of the months of January through December and one for the god of the rice fields. Fukidawara, which look like small rice balls, are also made as a light lunch (snack) for rice planting. Wrapping the warm rice in a butterbur leaf enhances the aroma of the butterbur and salty flavor of the soybean rice. Fukidawara can also be made from fava beans, which are said to bring good luck because they are the only beans that grow upward, or other peas. Fukidawara exemplify the wisdom of daily life as they can be eaten as a snack or light lunch while working in the fields without having to wash your hands, while the leaves can be returned to nature after eating. Furthermore, in the Nakanosho region (Matsusaka City), “saburagi gohan” is made by wrapping soybean rice in a butterbur leaf, then tying it with straw. The name is derived from the fact that the dish is made during the “saburagi (opening of the rice fields)” event to pray for a good harvest. ## Opportunities and Times of Eating Habits At events held during the rice-planting season, fukidawara are offered to the corners of the rice field to pray for a bountiful harvest. The soybean rice is wrapped in the shape of a straw rice-bag with a butterbur leaf to ensure a large yield of rice grains as the size of soybeans. ## How to Eat Cook the soybeans with rice, wrap the cooked soybean rice in a butterbur leaf, and fasten it using the butterbur stem instead of string. By shaping the rice balls so that they’re easy to carry around, fukidawara make for a quick meal in between farm work. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Fukidawara have long been enjoyed as an portable onigiri-like rice ball by using vegetable leaves to wrap the rice, but nowadays, it is often prepared as a festive food to pray for a good harvest. In Nabari City and the Nakanosho region, soybean rice that is not wrapped in a butterbur leaf is served as “saburagi gohan” in school lunches. ## Ingredients - Rice: 750g - Soybeans （dried）: 130g - Salt: A pinch - Butterbur leaves: To your liking ## Recipe 1. 1. Roast the dried soybeans, soak them in water, and remove the skin the day before. 2. 2. Add the rice together with the soaked soybeans and a pinch of salt to a rice cooker and cook. While the rice cooks, wash the butterbur leaves. 3. 3. Spread a butterbur leaf out on the palm of your hand, place the cooked rice on top, and wrap the rice in the leaf while warm. The hotter the rice is, the more the color and aroma of the butterbur leaf will change and the tastier it will become. 4. 4. Cut and tie up the ends of the parcel using the butterbur leaf stem. ## Provider Information provider : Recipe provided by: “Mie no Aji Sensai Mansai” （Mie Food Culture Research Society） 

# Sanmazushi ｜ Our Regional Cuisines **Cuisine Name**: Sanmazushi **Region**: Our Regional Cuisines ## Main Lore Areas Eastern Kishu Food Culture Area ## Main Ingredients Used Ingredients: Sanma (Pacific Saury), rice ## History, Origin, and Related Events At the Ubuta Shrine, located in the town of Arima, in Kumano City, the priests and priestesses perform a ritual called “Houhan,” during which children are served foods such as “Sanmazushi (a sushi made from Pacific Saury),” a dish which is served, in this case, with the backbone intact. Although “Sanmazushi” is usually served with the backbones removed, in the version prepared for this ritual, the bones are left intact, as it is endowed with the hopes that the children will grow up strong in body and mind, and perhaps to supplement their calcium intake as well. At the front of the torii gate at Ubuta Shrine is a sign written on a log, indicating that this is the birthplace of “Sanmazushi.”This is a local dish traditionally served at celebratory and festive occasions, and was first promoted by restaurants in Owase in 1975 in a bid to establish it as a famous specialty of the area. Ever since, it has now become one of the most popular culinary highlights in the Eastern Kishu region. Moreover, in this area, it is common to prepare and serve “sugatazushi (a type of sushi in which the entire body of the fish, from head to toe, is used)” during many celebratory events. And so, when sanma (Pacific Saury) is not in season, other fish, such as sardine, horse mackerel, and barracuda, are also used. ## Opportunities and Times of Eating Habits The Pacific Saury is a migratory fish which can be caught off the Hokkaido coast around September, and will migrate southward toward Mie Prefecture around late November. By the time they are caught in Kumano, the sanma have burned off their fat reserves, and end up with a slender and light appearance. Because they are less fatty, they become resistant to oxidization during the drying process, and will also taste delicious when vinegared or served as sashimi. Sanma is often served in households during festivals and holidays such as New Year’s, and may also be presented as a ceremonial gift during celebratory occasions. ## How to Eat Lean sanma caught in the Kumano area are prepared by splitting them open along the back, while in the Owase region, they are split open from the belly. The fish is then salted and washed with water, and afterward soaked in citrus vinegar (known as “sankin” or “sanzu” for its strong acidity). Finally, the entire fish is served on top of sushi rice with the head and tail intact. It may be served with seasonings such as mustard, ginger, and sesame. There is a reason for the difference in methods of splitting the sanma according to region. The city of Kumano once held a magistrate’s office, where executions were carried out, and the act of splitting open fish from their bellies conjured up negative associations with seppuku (the ritualistic form of suicide by disembowelment). Therefore, it was decided upon to open up fish from the back instead. In the modern era, sanma are often served with the heads removed during the preparation process. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Sanma has come to be available in various stores, and can also be found at supermarkets, marinated in vinegar and sold as “sushina.” In addition, local volunteers have created simple wooden molds for making sushi in order to further dietary education efforts. ## Ingredients - Rice: 600 g - Water: 1,000 ml - Sanma (Pacific Saury): 8 fish - Salt (for salting the fish): 40 g - Citrus fruit juice (for pre-marinating): An appropriate amount (the amount squeezed from a sour orange or lemon) - Vinegar (for marinating): 30% of the weight of the fish - Sugar (for marinating): Equivalent to the amount of vinegar - Vinegar (for awase-zu = a mixture to season the rice): 180 ml - Sugar (for awase-zu = a mixture to season the rice): 70 - 100 g - Salt (for awase-zu = a mixture to season the rice): 15 - 25 g ## Recipe 1. 1. Split open the sanma from the back or from the belly. You may leave the head intact, or cut it off. Remove the internal organs, gills, and eyeballs, rinse briefly in water, and pat dry with a cloth. 2. 2. Sprinkle salt (an amount equal to 5 - 7% of the fish’s weight) evenly over the surface of the fish’s body. 3. 3. After the fish have been salted, lift the backbone by hand, and carefully remove the bones along the belly and sides. Use your fingernails to scrub off the scales, from tail to head, wash thoroughly, and pat dry. Check to see that the salt has been cleanly washed off. 4. 4. Begin the marinating process. After pre-marinating the fish for about 20 minutes, marinate further for 30 minutes to a full day. Add an acetic acid vinegar for the final marination process. 5. 5. Pour the awase-zu mixture over freshly cooked rice while it is still hot, and mix together in a cutting motion. Once the vinegar has mixed well with the rice, let it cool. 6. 6. Lightly squeeze the moisture from the fish, and place on to a sushi mat. Apply mustard to taste along the center of the flesh. Take 240 g of sushi rice, and mold it in your hands to create a slightly firm cylindrical shape, about the length of the sanma piece. Place this cylinder of rice on top of the fish, and use the bamboo sushi mat to roll into shape. 7. 7. Cut the finished sushi into 2 cm-long pieces and arrange onto a plate. ## Provider Information provider : Recipe provided by: “Mie no Aji Senmaisansai Mansai” (Mie Food Culture Research Society) 

# Kokera zushi ｜ Our Regional Cuisines **Cuisine Name**: Kokera zushi **Region**: Our Regional Cuisines ## Main Lore Areas Higashi-Kishu food culture area ## Main Ingredients Used Rice, carrots, dried shiitake mushrooms, pea pods, shime saba (mackerel), eggs, and any other 5 colorful ingredients ## History, Origin, and Related Events In the Higashi-Kishu area, "oshi-zushi" is often made by pressing sushi into a mold and hardening it on occasions such as a gathering of people or on special occasions. It is said that the name "kokerazushi" comes from the fact that it was served on the occasion of "kokerashi-no-koshi" (a ceremony to welcome the new year), and that the ingredients were placed one on top of the other like the roof of a kokerabuki (a traditional Japanese roof). The ingredients are made up of an odd number of five different kinds of ingredients to create a colorful finish, and one of the five kinds of ingredients is always fish, mainly in the form of vinegared dishes. The fish used are the fish in season, such as yellowtail mackerel, Pacific saury, and horse mackerel. The development of oshizushi is thought to be due to the development of sushi molds using the rich wood (mainly hinoki) of Higashi-Kishu. Oshi-zushi molds come in a variety of sizes, such as one, five, and three cups of rice. Recently, in addition to the traditional kata, many other kata have been made, including small, easy-to-handle kata for a small number of people, kata for one person, kata for one layer, and so on. In the Sugari district of Owase City, a large oshi-gata for two and a half cups is also used. Leaves of wild strawberry and myoga leaves are used as dividers between the two molds, allowing the leaves' smell and ingredients to permeate the sushi, enhancing its flavor and aroma. They are also said to have antiseptic properties. If these leaves are not available in urban areas, substitute mustard greens or lettuce. A bento box can be used as a substitute for the sushi mold. The lid is turned upside down and the food is placed in the box, and the body of the box is pressed down from the top in place of the lid. ## Opportunities and Times of Eating Habits It is so familiar that someone is making this dish all year round. ## How to Eat Sushi is made by placing several ingredients on top of sushi rice, spreading leaves on top, and then pressing three or five layers of sushi rice, ingredients, and leaves on top of each other. When eating, the outer frame is removed and cut into bite-size pieces while still stacked on top of each other. The beautiful appearance of three to five layers of sushi when viewed from the side is achieved by taking a block of sushi and eating it one layer at a time while removing the leaves from the top. ## Efforts for Preservation and Succession In Mie Prefecture, sushi using a wooden frame is often seen. The custom of making sushi for celebrations and other gatherings and entertaining people still remains. ## Ingredients - Shime saba (mackerel): 1／2 portion of mackerel - Eggs: 2 - sugar: 1 tbsp. - salt: a pinch - sake: a pinch - leaves of myoga (also called "yama-myoga"): a little - rice: 5 cups - [Seasoning A] Vinegar: 100 ml - [Seasoning A] Sugar: 120g - [Seasoning A] Salt: 10g - [Ingredient A] Carrot: 200g - [Ingredient A] Dashi stock: 100ml - [Ingredient A] Light soy sauce: 1 tbsp. - [Ingredient A] Mirin (sweet cooking rice wine): 1 tbsp. - [Ingredient A] Sugar: 1／2 tbsp. - [Ingredient B] Dried shiitake mushrooms: 6 pieces - [Ingredient B] shiitake mushrooms dashi stock: Enough to cover the soup to the brim - [Ingredient B] light soy sauce: 1 tbsp. - [Ingredient B] sugar: 1 and 1／2 tbsp. - [Ingredient C] pea pods: 50g - [Ingredient C] Dashi broth: 100ml - [Ingredient C] light soy sauce: 1 tsp - [Ingredient C] sugar: 1／2 tsp. ## Recipe 1. 1. Cook rice and combine with seasoning A to make sushi rice. 2. 2. Cut ingredients A to C into strips and cook with seasonings.(If you have time, cook the ingredients as a whole and then cut into strips in order to get beautiful corners and cross-sections of each ingredient.) 3. 3. Cook eggs thinly and cut into strips. (1 tbsp. sugar, a pinch of salt and sake) 4. 4. Line the bottom of a pressed sushi mold with myoga leaves, place the sushi rice, and arrange the five ingredients in a colorful manner on top. Place the rice on top of the leaves, and arrange the five ingredients in a colorful manner on top. (Press each layer firmly with the lid.) 5. 5. Cover with a lid, weigh down and let stand for about 40 minutes or more. 6. 6. Remove from the mold, cut into pieces, and serve. ## Provider Information provider : "Mie no Aji Senzai Mansai" (Mie Food Culture Research Association) 

# Aimaze ｜ Our Regional Cuisines **Cuisine Name**: Aimaze **Region**: Our Regional Cuisines ## Main Lore Areas Central and South Sei food culture area, Ise-Shima food culture area (Ise City and Toba City area) ## Main Ingredients Used Dried shiitake mushrooms, lotus root, burdock root, carrot, konnyaku, fu, kombu, etc. ## History, Origin, and Related Events It is said that the name "aimaze" comes from the fact that the ingredients are boiled separately, seasoned, and mixed together. Most of them are dressed with slightly sweetened vinegar, but it varies from household to household. Frozen konnyaku is also a characteristic of this dish. Compared to regular konnyaku, konnyaku becomes spongy when frozen, allowing the flavor of the broth and other ingredients to soak into the konnyaku, and the texture of konnyaku is similar to that of meat, unlike the plump texture of raw konnyaku. Aimaze" was originally made by cutting the leftovers of "kumimono," a funeral dish, into small pieces, so to speak, it was a dish that utilized leftover materials. As funerals are no longer held in homes, "aimaze" is no longer made, but it is now made on purpose for New Year's holidays, when people miss the taste and gather together.In some areas, it is made by mixing daikon and carrot namasu with shiitake mushrooms, deep-fried tofu, chikuwa, and other ingredients. It is said that this dish was made using leftover Osechi dishes from the New Year. ## Opportunities and Times of Eating Habits This dish has been served on occasions when people gather together, such as during Buddhist memorial services and New Year's holidays, and has been eaten since ancient times. It is called differently in different areas: "Aiai Namasu" in the Chunansei area, Futami (former Futami Town) in Ise City, and Toba City; "Aimaze" or "Kirigomi Namasu" in Matsusaka City; and "Aimaze" in Ise City. ## How to Eat Each ingredient is cut into strips or strips, then seasoned with soy sauce, sugar, and other seasonings, and finally the ingredients are combined and marinated in a mixture of vinegar to finish. Careful cooks season each ingredient as originally prepared. When seasoning, it is important to cook them thoroughly. It is a dish served on occasions such as Buddhist memorial services and New Year's Day, mainly in Matsusaka and Ise cities. ## Efforts for Preservation and Succession Local dishes and traditional dishes using products of Mie Prefecture are served as school lunches, and "Aimaze" is one of them. Aimaze," which uses many vegetables, has been handed down as a local flavor that will remain in children's memories. ## Ingredients - [Dried shiitake mushrooms] Dried shiitake mushrooms: 50g - [Dried shiitake mushrooms] Sugar: 3 tbsp. - [Dried shiitake mushrooms] dark soy sauce: 25ml - [RENKON] RENKON: 1 section (180g) - [RENKON] Sugar: 1 tbsp. - [RENKON] Mirin (sweet cooking rice wine): 20 ml - [RENKON] salt: 1／2 tsp. - [RENKON] Vinegar: 1 tsp. - [burdock root] burdock root: 1 stick (150g) - [burdock root] Sugar: 1 and 2／3 tbsp. - burdock root] Salt: 1／2 tsp. - [Carrot] Carrot: 1 carrot (150g) - [Carrot] Sugar: 1 tbsp. - [Carrot] light soy sauce: 1／2 tbsp. - [Carrot] salt: A pinch - [Frozen konnyaku] Frozen konnyaku: 10 pieces (15g) - [Frozen konnyaku] Sugar: 2 and 1／3 tbsp. - [Frozen konnyaku] salt: 1 tsp. - Mame-fu (bean curd): 30g - Green kelp: 30g - Vinegar: 120ml - sesame seeds: 3 tbsp. - Sugar: 200g ## Recipe 1. 1. Soak dried shiitake mushrooms in water and cut into 5 mm pieces. Cut burdock root into 3cm long and 5mm wide and soak in water. Cut carrot into the same length. Cut lotus root in half lengthwise and cut into thin half moons. Cut konnyaku into the same length as the vegetables, cut with scissors and soak in water. 2. 2. Boil the ingredients in 1 with the respective seasonings, season to taste, and let cool. 3. 3. Soak the fu in water and soak in sweet vinegar (part of the vinegar mixture). 4. 4. Cut the green kelp with scissors according to the ingredients in 1. 5. 5. Combine 2, 3 and 4, soak in vinegar and serve overnight. 6. 6. [Notes](1) Originally, there were five kinds of vegetables because it was leftover from "kumimono," but nowadays, various ingredients such as daikon radish, chikuwa, fried tofu, etc. are often added.(2) Recently, it has become difficult to obtain frozen konnyaku, so some people use thinly sliced ita-konnyaku or ito konnyaku. ## Provider Information provider : "Mie no Aji Senzai Mansai" (Mie Food Culture Research Association) 

# Ise udon ｜ Our Regional Cuisines **Cuisine Name**: Ise udon **Region**: Our Regional Cuisines ## Main Lore Areas Ise-Shima food culture area (Ise City, Toba City) ## Main Ingredients Used Ise udon, Ise udon soup (sauce) (made from kombu (kelp), dried sardines, mirin (sweet cooking sake), tamari soy sauce, and sugar) ## History, Origin, and Related Events In the Ise food culture, people used to make thick udon noodles without the time and effort to stretch them, and eat them with miso dashi (miso paste). In the Edo period (1603-1867), when Ise visits became popular, restaurants began to serve noodles that had been continuously boiled and were ready to eat after being dipped in miso dama (miso paste) so that they could be eaten at any time by visitors to the Ise Shrine. Kokichi Mikimoto of Mikimoto Pearl had an udon store at his home, and from the fact that the hand-salted plates used at the store have been left behind, it is said that people took a small portion of the udon at that time. It was not long ago, around the beginning of the 1960s, a famous lyricist who had eaten "Ise udon" spoke on the radio, "Ise udon is a rare type of udon from Ise, so it should be called Ise udon. In 1972, the Ise City Noodle and Restaurant Association decided on a unified name and listed it on the menu list for its members.Thus, it is a typical example of a local dish that is old in the way it is eaten, but new in name. ## Opportunities and Times of Eating Habits Ise udon, characterized by its thick, soft noodles and black broth, is the soul food of Ise citizens, and is sold in supermarkets and eaten all year round.In 1968, the development of small bags of boiled noodles and sauce made it possible to eat Ise udon at home, whereas before it was eaten at restaurants, and it quickly became popular at home. ## How to Eat Because the noodles are thick, perhaps three times as thick as regular udon, it takes a small hour to boil fresh udon noodles. Since this is not practical, commercial products are sold as "boiled noodles. You can also make your own sauce for Ise Udon and store it in the store, or you can use a commercial product that is sold in individual portions. The taste varies slightly from store to store, so it is best to find the one you like best. Using "boiled noodles" and a packet of dipping sauce, even children and inexperienced cooks can make this dish easily. ## Efforts for Preservation and Succession The Ise Chamber of Commerce and Industry and the Ise Udon Council certify stores that aim to provide delicious udon as "authentic and particular Ise udon stores" to pass on the tradition and improve their attractiveness. It appears on the menu as a local dish in school lunches in Ise City. ## Ingredients - Dashi broth for soup (for 400 ml)] Zoubutsuji: 20～30g - Dashi broth for soup (for 400ml)] Kombu: 2g - Dashi broth for soup (for 400ml)] Water: 450ml water - sauce (for 20 servings)] Tamari soy sauce: 400ml of water - sauce (for 20 servings)] Mirin (sweet cooking rice wine): 400ml - sauce (for 20 servings)] Sugar: 20g sugar (white sugar or medium brown sugar, as you like) - sauce (for 20 servings)] Dashi stock: 400 ml - Ise Udon Noodles (Serves 1)] Ise Udon Noodles: 1 - Ise Udon Noodles (Serves 1)] Ise Udon Noodle Soup: 40-50ml - Ise Udon Noodles (Serves 1)] Chopped green onion: a little ## Recipe 1. 1. [Dashi broth for tsuyu Step 1]Put kombu in water and leave for half an hour. 2. 2. [Dashi broth for Tsuyu Procedure 2]Put over heat and remove kombu just before boiling.When it comes to a boil, put in the mixed knots, bring it to a boil again, turn off the heat, and scrape off the heat when it gets hot. （After the heat is removed, scrape off any excess heat. (You may also use niboshi (dried sardines) if you like. 3. 3. [Soup (sauce) Step 1]Put mirin (sweet cooking sake) in a pot and heat to remove alcohol. 4. 4. [Tsuyu (sauce) Step 2]Add tamari soy sauce and sugar.Add tamari soy sauce and sugar, and reduce to about two-thirds. 5. 5. [Tsuyu (sauce) Step 3]Add the dashi broth made earlier and bring it to a simmer.Add the broth made earlier and bring to a simmer. You may boil it down a little if you like. (This is enough for 20 servings.) 6. 6. 6. [Ise Udon Noodle Step 1]Boil one ball of Ise udon in boiling water and drain. 7. 7. [Ise Udon Noodle Step 2]Place the heated noodles in a bowl and pour a ladleful (about 40 ml) of Ise Udon Soup (sauce) over the noodles, sprinkle with chopped green onions if desired, and serve. Stir the noodles in the bowl to thoroughly coat them with the sauce before serving. ## Provider Information provider : "Mie no Aji Sensai Mansai" (Mie Food Culture Research Association) 

# Arame maki ｜ Our Regional Cuisines **Cuisine Name**: Arame maki **Region**: Our Regional Cuisines ## Main Lore Areas Ise-Shima food culture zone (Toba area (Toshi Island, Kamijima, etc.), Hokusei food culture zone, Higashi-Kishu food culture zone) ## Main Ingredients Used Sardines (saury), arame (dried) ## History, Origin, and Related Events Mie Prefecture has many edible natural seaweeds such as sagarame (Alaume), akamoku (red seaweed), hijiki (dried seaweed), aonori (blue-green laver), maksa (Chinese bamboo grass), and wakame (seaweed). Cultivation of asakusa nori and aosa nori is also popular.Arame is a member of the kelp family and looks similar to kelp, but it is called arame because it has rougher surface wrinkles than kelp. Mie Prefecture accounts for most of the domestic production of arame, and it is harvested mainly in the hot summer months (July to September) in the Toba-Shima area (sometimes along the Kumano-nada coast). It has been presented to the Ise Shrine since ancient times, and is one of the most carefully preserved seaweeds in the region. Abalone and turban shells also feed on arame.Since arame has an astringent taste, it is soaked in seawater to remove the astringent taste, dried and aged from summer harvest until fall, and then slowly stewed or steamed to soften (it takes 4 to 5 hours to soften). The commercialized dried arame is returned to water for about 20 minutes, rolled with seasonal fish fillets, and seasoned with a sweet and spicy sauce to make "arame-maki".Recently, chopped arame has also been commercialized and used in arame gohan (rice with arame) and simmered dishes, and shipped to Kyoto to be used in Buddhist vegetarian dishes and Kyoto's obanzai. ## Opportunities and Times of Eating Habits In the Ise-Shima area, arame has long been offered to the Ise Shrine. In the Toba area, "arame maki" is made with arame. Aramemaki" is filled with the flavor of seaweed and the nutrition of fish, and is eaten as a side dish with rice or as a snack with sake. Other arame dishes include tsukudani (processed and sold in the Shima region), vinegared, boiled, or dressed arame (with vinegared miso paste), and takikomi-gohan (cooked rice). The "arame maki" is considered a New Year's must-have in each locality. ## How to Eat Roll the sardines three or more times in arame that has been rehydrated in water, then cook them in soy sauce, sugar, or sake. In the Kamijima and Higashi-Kishu areas, saury is often used; in the Toshijima area, sardines are most commonly used, but saury, hachio, and other freshwater fish are also used, as well as goby and other freshwater fish in the Hokusei area. The type of fish used varies from region to region, and the dish is made by wrapping the fish of the season in arame and boiling it. ## Efforts for Preservation and Succession The dish has been introduced as a local dish representing the remote island of Toba, and its appeal is being communicated nationwide as a dish unique to Mie Prefecture that uses arame, a type of seaweed. It is also used as a teaching material for dietary education. ## Ingredients - Sardine: 6 fish - Arame (dried): 30g - Sugar: 1／2 tbsp. - Soy sauce: 30ml - Sake: 100ml - Water: 50ml - Mirin (sweet sake): 25ml ## Recipe 1. 1. Soak arame in water for 10-15 minutes before soaking. 2. 2. Remove the head, guts, and inside bone from sardines (small sardines may be left with the inside bone) and wash well. (If large, cut into two.) If using saury, cut into three pieces. 3. 3. Spread out the arame and roll the sardines around the core at least 3 times, then place them in the pot. 4. 4. Add seasonings and simmer over medium to low heat for about 20 minutes. When cooked, place on a plate. (You may cut them into bite-size pieces before serving.) 5. 5. (Caution)When using fish other than sardines, perform the appropriate pretreatment for each fish. ## Provider Information provider : "Mie no Aji Sensai Mansai" (Mie Food Culture Research Association) 

# Tekone zushi ｜ Our Regional Cuisines **Cuisine Name**: Tekone zushi **Region**: Our Regional Cuisines ## Main Lore Areas Ise-Shima food culture area ## Main Ingredients Used Red meat such as bonito and tuna, vinegared rice ## History, Origin, and Related Events Tekone-zushi was originally called "tekone-zushi" because fishermen would cut the fish they caught on the boat and mix them together by hand on the spot, and has been eaten mainly in coastal areas.Mie Prefecture boasts one of the highest catches of skipjack in Japan ("Fishery and Aquaculture Production Statistics in 2028" by the Ministry of Agriculture, Forestry and Fisheries ranked Mie 4th), and the Kumano-nada region is particularly active in pole-and-line fishing and tow-rope fishing. The area is also a major tuna farming area, and the meat of tuna raised in the area is said to be very firm and delicious. Because of these favorable fishing grounds, fresh fish is available, and there are many opportunities to eat it raw, which is why "tekonezushi" is often eaten. Because it is relatively easy to make and tastes great, it is also welcomed by families with two working parents and those raising children. ## Opportunities and Times of Eating Habits Tekonezushi was originally a simple meal for fishermen to enjoy during their busy work hours, but today it is a typical local dish and is served at many restaurants. It is also served at many restaurants. It is made in a wooden bucket (rice cutter) at household gatherings, and is often served at banquets. ## How to Eat Sashimi made from bonito, tuna, or other red fish, marinated in a sauce made from soy sauce and other ingredients, is placed on a bed of vinegared rice in a rice cutter, with condiments such as shiso and nori sprinkled on top. This dish is also served as a welcome dish for large gatherings. Recently, "tekone-zushi" is also being made with white sea bream and other fish. ## Efforts for Preservation and Succession It has been served at many restaurants in the Ise and Shima areas, and will continue to be a local dish of Mie Prefecture for a long time to come. It is a dish that uses mainly fresh bonito and tuna caught locally, and offers the delicious taste of fish in season. ## Ingredients - Bonito: 1／4 - green perilla: 8 pieces - ginger: 1 sprig - laver: 1／2 sheet - Rice: 1 1／2 cups (240g) - Kelp: 10cm - [Seasoning A] Soy sauce: 5 tbsp. - [Seasoning A] Mirin: 2 tbsp. - [Seasoning B] Sugar: 3 tbsp. - [Seasoning B] Vinegar: 4 tbsp. - [Seasoning B] Salt: 1 tsp. ## Recipe 1. 1. [Preparation (How to handle bonito)](1) Remove the scales (There are not many scales. Remove the scales (there are not many scales, but a few exist from the pectoral fins to the back).(2) Process in preparation for removing the head and guts.(A knife is inserted diagonally behind the pectoral fins and diagonally across the ventral fins.)(3) Bend the head from the dorsal side to the ventral side, and pull off the head and the entrails still connected together.→Rinse with water and the dress is ready.(4) Stand the fish upright and remove the dorsal fin.(5) Cut the fish into three pieces. Cut the fish into three pieces, i.e., insert the knife into the back and run it along the backbone, then insert the knife into the belly and run it along the backbone, and finally remove the backbone and one piece of meat.→Finally, remove the backbone and the fillet.(6) Scrape off the ribs along with the peritoneum.(7) Cut away the blood and bone in the center of the fillet.(8) Remove the skin.→Shape and surface the fish, and the joints (fences) are ready. 2. 2. Add kombu (kelp) and cook rice in 10% more water than its capacity (remove kombu just before boiling), then combine with seasoning B and allow to cool. 3. 3. Bring seasoning A to a boil and let cool. 4. 4. Cut bonito into thin strips and marinate in 2. (5 to 30 minutes).Adjust marinating time according to freshness. 5. 5. Cut green perilla into thin strips and ginger into thin strips. 6. 6. Sprinkle the marinade from 3 over 1, add bonito, and sprinkle with 4 and shredded nori. ## Provider Information provider : "Mie no Aji Sensai Mansai" (Mie Food Culture Research Association) 

# Kogyo-no-tenpura (Tempura of lake fish) ｜ Our Regional Cuisines **Cuisine Name**: Kogyo-no-tenpura (Tempura of lake fish) **Region**: Our Regional Cuisines ## Main Lore Areas All of Shiga Prefecture ## Main Ingredients Used Small sweetfish, wheat flour, eggs, etc. ## History, Origin, and Related Events "Tempura of Lake Fish" is a classic dish in Shiga Prefecture, featuring small sweetfish, Isaza, and smelt caught in Lake Biwa. The freshly fried lake fish has no unpleasant odor and is delicious. Shrimp with its shell, known as suji ebi, is also used for tempura and mixed tempura.The ideal fish for "Tempura of Lake Fish" is the small sweetfish from Lake Biwa. These sweetfish, which grow to only about 7 cm in length, concentrate a delicious flavor and have a soft texture, making them easy to eat. Fishing for them takes place from around May to early August.Apart from small sweetfish, Isaza is also commonly consumed as tempura. Isaza, a type of goby, inhabits the deep waters around 70 meters in Lake Biwa, leading to fishing activities in the deep northern region of the lake. Isaza is distinctive for its unique flavor.Initially not native to Lake Biwa, smelt (Wakasagi) has become suitable for tempura following Isaza. While the exact reason for the appearance of smelt in Lake Biwa is not clear, their population has increased with higher catches, following the trend set by small sweetfish. Wakasagi inhabit almost the entire area of Lake Biwa, mainly in the northern region, and are also found in Lake Yogo. They come into season from late November to the end of January. ## Opportunities and Times of Eating Habits The seasonality of "Tempura of Lake Fish" is determined by the lake fish caught in Lake Biwa, such as small sweetfish, Isaza, and smelt, allowing one to enjoy it throughout the year. Small sweetfish are in season from May to early August, Isaza from September to April, and smelt from late November to the end of January. ## How to Eat To prepare small sweetfish, they are washed, drained, and sprinkled with salt. A mixture of eggs and cold water is combined, and sifted wheat flour is added. The fish are then coated with the batter. Heat the oil, coat the small sweetfish in potato starch, and fry them. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This dish continues to be made at home, passed down from parents to children. Moreover, it is offered in inns, restaurants, and can be conveniently purchased as a side dish in local supermarkets, making it easily accessible. ## Ingredients - Small sweetfish: 200g - Wheat flour: 50g - Katakuriko(=potato starch): 25g - Egg: 1／2 and cold water 100ml - Salt: 1 tbsp. - Tempura oil: As needed - Green Shiso: 5 leaves ## Recipe 1. 1. Wash the small sweetfish, drain the water, and sprinkle with salt. 2. 2. Combine the eggs and cold water, mix well. 3. 3. Sift the wheat flour, pour in the egg mixture, and create the batter. 4. 4. Heat tempura oil to around 180 degrees Celsius. 5. 5. Coat the small sweetfish with potato starch, tap off excess, and coat with the batter from step 2 before frying. 6. 6. Arrange shiso leaves, and plate the small sweetfish. ## Provider Information provider : Shiga Food Culture Research Association 

# Uchimamejiru (Soybean and vegetable miso soup) ｜ Our Regional Cuisines **Cuisine Name**: Uchimamejiru (Soybean and vegetable miso soup) **Region**: Our Regional Cuisines ## Main Lore Areas Kohoku Area ## Main Ingredients Used Soybeans, satoimo(=Japanese taro), turnips, fried thin tofu, green onions, tofu, etc. ## History, Origin, and Related Events "Uchimame-jiru" is a dish made by boiling smashed soybeans together with turnips, daikon radishes, satoimo(=Japanese taro), and the like, and turning it into miso soup. Uchimame refers to soybeans that are steamed, individually crushed with a wooden mallet into a flower shape, and then dried. This practice is widespread in the snow-prone region of Kohoku. By crushing the steamed soybeans with a wooden mallet, the cooking process is expedited, allowing the beans to absorb flavors more effectively. The resulting broth is rich, and the soft texture is crafted to be palatable to people of all ages."Uchimame-jiru" is often served as an offering during the Buddhist memorial service at temples. It serves as a valuable source of protein during the harsh winter in the Kohoku region and is considered an essential dish during this season. In the Azuchi-Shimotoyoura area in Omihachiman City, "Uchimame-jiru" is said to be a ceremonial soup served during pilgrimage to Ise-ko. In addition to smashed soybeans, it includes satoimo(=Japanese taro), zuiki (taro leaf stalk), tofu, and fried thin tofu. The hearty "Uchimame-jiru" also contains turnips, satoimo(=Japanese taro), daikon radish, and, notably, Nobunaga negi (green onions). Slowly simmering these ingredients enhances their sweetness, resulting in a more delicious flavor. Nobunaga negi is a thick white onion cultivated in the Azuchicho area of Omihachiman City, named after Oda Nobunaga, who lived boldly and independently. It is in season from late November to the end of March, and its sweetness intensifies when thoroughly cooked. Uchimame is also used in simmered dishes. ## Opportunities and Times of Eating Habits "Uchimame-jiru" is a staple dish served during the memorial service of Shinran Shonin, but it is also consumed as a common winter daily meal, particularly in the Kohoku region. ## How to Eat To prepare "Uchimame," soybeans are washed and soaked in water for about an hour. Afterward, they are boiled in hot water, and while still hot, placed in a plastic bag for 5 hours to steam. Each bean is individually pounded with a wooden mallet to flatten it. The smashed soybeans are then put into a pot, and a quarter amount of miso and dashi broth are added for simmering. Ingredients such as turnips, satoimo(=Japanese taro), fried thin tofu, and others are added to the pot and cooked. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, "Uchimame-jiru" is made in households and passed down from generation to generation, and it is also served in school lunches. In the Kohoku region, dried "Uchimame" can be purchased at supermarkets. ## Ingredients - Soybeans: 40g - Satoimo(=Japanese taro): 2 - Turnip: 1 - fried thin tofu: 1 - Tofu: 1／3 - Green onion: 1 - Dashi (=Japanese soup stock): 800ml - Miso: 70g ## Recipe 1. 1. Wash soybeans, soak them for 1 hour, then boil in hot water for 3 minutes. Drain the water, put the beans in a plastic bag while still hot, and let them sit for 5 hours. Pound each bean flat with a wooden mallet. 2. 2. Place the pounded soybeans in a pot, add a quarter of the miso, and simmer in dashi broth. 3. 3. Cut turnips into gingko nut shapes, peel satoimo(=Japanese taro) and cut into bite-sized pieces, and briefly soak the fried thin tofu in hot water before cutting into 3cm lengths. 4. 4. In the pot, add turnips, satoimo(=Japanese taro), and fried thin tofu. Simmer until the satoimo(=Japanese taro) becomes tender. Then add the remaining miso and tofu, adjusting the seasoning. 5. 5. Serve in bowls and sprinkle green onions on top. ## Provider Information provider : Shiga Food Culture Research Association 

# Hinonazuke (Hinona Pickles) ｜ Our Regional Cuisines **Cuisine Name**: Hinonazuke (Hinona Pickles) **Region**: Our Regional Cuisines ## Main Lore Areas All of Shiga Prefecture ## Main Ingredients Used Hinona, coarse salt, rice bran ## History, Origin, and Related Events "Hinona Pickles" refer to pickles made using traditional vegetables from Shiga Prefecture and were designated as Shiga Prefecture's Selected Intangible Folk Cultural Property, "Shiga's Food Cultural Property," in 1998.Hinona are said to have originated in Hino Town, Gamou District, Shiga Prefecture, about 500 years ago when Gamou Sadahide, an ancestor and the founder of the Gamou family, discovered them during a visit to the Kannon temple in Kamakake, Hino Town. Hinona, a type of turnip, have purple leaves and white roots, growing up to 30cm in length. They are in season mainly from October to the end of December. Known for their unique flavor, spiciness, and bitterness, they are often used in pickles. There are various pickling methods, such as "Sakura-zuke," where the leaves are minced and soaked in vinegar with thinly sliced roots; "Ebi-zuke," where the whole plant is pickled and soaked in sweet vinegar; and "Hine-zuke," pickled with rice bran.The roots of Hinona contain amylase, an enzyme that aids in starch digestion, and a small amount of vitamins. The leafy part is rich in nutrients such as beta-carotene, vitamin C, calcium, and potassium. ## Opportunities and Times of Eating Habits The peak season for Hinona is from October to the end of December, but due to the availability of processed Hinona products, it can be enjoyed throughout the year. ## How to Eat Hinona is washed and hung on rice straw racks. A mixture of rice bran and coarse salt is placed at the bottom of a barrel, and Hinona is arranged flat and evenly on top. Salted bran is then added, and it is firmly pressed down by hand. This procedure is repeated several times, and a pressing lid with a weight is applied. After pickling, the condition is checked approximately one month later. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In Hinomachi, efforts are being made to widely promote traditional vegetables, Hinona, and pickled Hinona. This includes organizing a competition for pickled Hinona in each household. Additionally, easy methods for pickling small quantities are being shared through the internet. Besides traditional pickling methods, there is a growing number of creative recipes, such as turning them into pickles. ## Ingredients - Hinona: 5kg (weight after drying) - Coarse salt: 200g - Rice bran: 2kg ## Recipe 1. 1. Wash the Hinona and hang it on a rice straw rack, allowing it to dry for approximately 1 to 2 days until it becomes pliable and bends easily. 2. 2. Wrap the leaves around the base of the Hinona plant. Mix rice bran and coarse salt thoroughly, place them at the bottom of a barrel, then arrange the Hinona flat and evenly on top. Add salted bran and press it down firmly by hand. 3. 3. Continue layering the Hinona and salted bran alternately. When reaching the upper part, add any remaining leaves and salted bran, press them down firmly, wind three ropes, place the pressing lid, and put a weight (twice the weight of the content). 4. 4. If water does not rise even after several days, add 4% salt water as a top-up. Check the pickling progress after about one month. ## Provider Information provider : Shiga Food Culture Research Association 

# Saba no Bo Sushi/ Mackerel Stick Sushi ｜ Our Regional Cuisines **Cuisine Name**: Saba no Bo Sushi/ Mackerel Stick Sushi **Region**: Our Regional Cuisines ## Main Lore Areas Centered around the Kohoku Region, All of Shiga Prefecture ## Main Ingredients Used Salted mackerel, Rice, Vinegar, etc ## History, Origin, and Related Events "Saba Stick Sushi" is a traditional local dish that is a staple during festivals. In addition to "Saury Stick Sushi," there are many other sushi dishes using mackerel, such as grilled mackerel sushi, whole mackerel sushi, and pickled mackerel sushi. The reason for the abundance of mackerel-based dishes is that mackerel is readily available in the Kohoku and Kosei regions. There has been a historical route for transporting seafood caught in Wakasa Bay to Kyoto, passing through the Kosei region. This route, known as the "Mackerel Highway," is lined with many manufacturing and retail shops. In Nagahama, mackerel, herring, and salmon can be obtained from Tsuruga Bay. "Saury Stick Sushi" is an indispensable dish for the float festivals in Otsu and Nagahama.In Shiga Prefecture, various rice varieties are cultivated, including "Koshihikari," "Mizukagami," "Aki no Uta," "Kinuhikari," and "Nihonbare." Among them, "Koshihikari" and "Mizukagami" were rated as the highest rank, "Special A," in the 2019 rice taste ranking by the Japan Grain Inspection Association. "Mizukagami" is a variety developed by Shiga Prefecture, known for its glossy appearance, moderate stickiness, sweetness, and the unique feature of remaining delicious even when cooled. ## Opportunities and Times of Eating Habits Saba (mackerel) is in season from autumn to winter, so during the cold months, "saba no bo zushi" is often enjoyed. Additionally, it is commonly given as a souvenir or gift, making it quite popular. ## How to Eat Clean the salted mackerel with vinegar, fillet it into three pieces, and soak it in vinegar overnight. Remove the thin skin and bones. Steam the rice and and once cooked, mix it with seasoned vinegar. Spread a bamboo rolling mat, place plastic wrap on it, and put the mackerel on top. Spread the rice lightly on top while pressing it with your hands. Use the bamboo rolling mat to roll it into a cylindrical shape and mold it. Finally, once the vinegar rice and mackerel have blended, cut it with a knife dipped in vinegar and arrange it on a plate. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is still made in households, but the number of creators has been decreasing year by year, possibly due to the convenience of easily obtaining it at supermarkets, road stations, and other places. However, it is still offered at local restaurants, specialty shops, and product exhibitions in other prefectures' department stores, contributing to a wide range of promotional activities. ## Ingredients - Rice: 2 cups (290g) - Salted Mackerel: 1 - [Vinegar Soaking Solution] Vinegar: 120ml - [Vinegar Soaking Solution] Sugar: 20g - [Mixed Vinegar] Vinegar: 70ml - [Mixed Vinegar] Sugar: 60g - [Mixed Vinegar] Salt: 8g ## Recipe 1. 1. Rinse the salted mackerel with vinegar, remove the head, and cut it into three pieces. Remove the backbone and soak it in sweet vinegar for one night. 2. 2. Peel off the thin skin of the pickled mackerel from the head, and remove the small bones. Slice the thick part of the flesh diagonally. 3. 3. Cook the rice, and after it's done steaming, pour the mixed vinegar over it while hot. Mix it with a rice paddle by cutting through it, then let it cool thoroughly. 4. 4. Spread a sushi rolling mat on a board, place plastic wrap on it, and lay the mackerel, skin side down. Add some sliced mackerel flesh to the damaged part of the mackerel tail. On top of that, spread half of the rice, lightly pressing it while extending the rice. 5. 5. Roll it up with the sushi rolling mat, shape it into a cylindrical form, and secure both ends with rubber bands. It's good to put a light weight on top for a while. 6. 6. Once the rice has settled, cut and arrange it using a knife dipped in vinegar. ## Provider Information provider : Shiga's Food Culture Research Society. 

# Kofuku Mame ｜ Our Regional Cuisines **Cuisine Name**: Kofuku Mame **Region**: Our Regional Cuisines ## Main Lore Areas Kohoku Area ## Main Ingredients Used Soybeans, Wheat flour, Sugar ## History, Origin, and Related Events The term "Kofukumame" translates to "Happiness Beans" in English. It represents a traditional Shiga Prefecture snack made with soybeans. In the agricultural setting, soybeans were cultivated in the ridges of paddy fields, and wheat was grown in the back fields for self-consumption. Currently, wheat production is increasing in Shiga Prefecture, and many recipes use wheat flour. Sometimes rice flour is used, giving the snack a chewy and delicious texture.Shiga Prefecture has a history of agricultural development centered around rice cultivation, earning it the nickname "Rice Granary of Kinki" due to the abundance and quality of rice produced. Consequently, dishes made with rice, such as snacks like mochi and dango, have been popular. "Kofukumame" is one such snack. In times when sweet treats were scarce, "Kofukumame," made by mixing roasted soybeans and rice flour with sugar and water, then baking the mixture, were enjoyed as snacks during breaks from agricultural work. Other snacks from that era included mashed sweet potatoes, sweetened rice dumplings, green pea dumplings, and soup dumplings, all of which were hearty and satisfying treats. ## Opportunities and Times of Eating Habits It was a snack eaten during breaks in the midst of agricultural work, and because it can be easily made, it can be enjoyed throughout the year. ## How to Eat Mix wheat flour, sugar, and salt well. Add water and mix. Include roasted soybeans in the batter. Drop the batter onto the hot plate in a disc shape and cook both sides. You can also add roasted soybeans as toppings while cooking the batter. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Although it is still made at home, there is a decreasing trend over the years. However, simple sweets made with roasted soybeans remain popular among children. ## Ingredients - Soybeans: 40g - Wheat flour (or rice flour): 100g - Sugar: 40g - Salt: a pinch - Tempura oil: a pinch ## Recipe 1. 1. Roast the soybeans in a frying pan. You can also use commercially available roasted soybeans (Setsubun beans). 2. 2. Mix wheat flour, sugar, and salt thoroughly. Gradually add water to create a batter with a slow-flowing consistency then add the roasted soybeans and mix. (You can also add soybeans as toppings while cooking.) 3. 3. Scoop the batter with a ladle, drop it onto a hot plate in a disc shape, and cook both sides until done. ## Provider Information provider : Shiga Food Culture Research Association 

# Choji-fu no Karashi-ae ｜ Our Regional Cuisines **Cuisine Name**: Choji-fu no Karashi-ae **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Choji-fu (rectangular wheat gluten), cucumber, karashi sumiso (mustard vinegar miso) ## History, Origin, and Related Events "Choji-fu no Karashi-ae" is a classic regional cuisine made with choji-fu, a type of wheat gluten from Shiga Prefecture. Choji-fu is a rectangular baked wheat gluten a little larger than the size of a matchbox. It is baked on all six sides so it can be used in various dishes such as hot pot and udon without falling apart in the broth, and it is a nutritious ingredient that is rich in plant-based protein. It is an essential ingredient in Buddhist cuisine, and is characterized by a chewy and smooth texture. There are many different theories about the origin of the name Choji-fu, with no single explanation. The name Choji-fu appears in the literature of the Yawata townspeople during the late Edo period in regard to souvenirs and offerings for congratulations or condolences. In general, the production of baked wheat gluten began to spread in various regions starting in the Meiji period, following the importation of refined wheat flour that began with the opening of the ports at the end of the Edo period."Choji-fu no Karashi-ae" is eaten throughout the prefecture, particularly in the Koto area, and is a standard dish served to guests, such as during family gatherings. Pre-made karashi-ae (mustard sauce) is commercially available, and the dish is easy to make, so it is eaten as a regular household dish in addition to serving guests. Cucumbers are mixed with the karashi sumiso (mustard vinegar miso) to achieve a pleasant and refreshing taste, and it stimulates the appetite on hot days. The uncut choji-fu is dressed with karashi-ae and served whole at Buddhist memorial services. ## Opportunities and Times of Eating Habits Cucumbers are eaten often during the summer when they are in season, but with advancements in greenhouse cultivation and breeding techniques, they can be harvested and sold all year round, making it possible to eat Choji-fu no Karashi-ae throughout the year. ## How to Eat Fully rehydrate the wheat gluten in lukewarm water, then squeeze and divide into three equal parts. Cut the cucumber into thin rounds, then sprinkle with salt to draw out the water. Rinse off the excess salt and squeeze firmly. Mix together seasonings such as mustard paste, white miso, sugar, and vinegar. Dress the wheat gluten and cucumber with the karashi sumiso (mustard vinegar miso) so that the flavor is fully permeated. ## Efforts for Preservation and Succession Choji-fu and cucumber are readily available, so this dish is still made at home today and passed down from parents to children. ## Ingredients - Choji-fu: 4 pieces - Cucumbers: 2 - Salt: 1／2 tsp. - [Karashi sumiso] White miso: 15g - [Karashi sumiso] Miso: 10g - [Karashi sumiso] Ground sesame seeds: 1 tbsp. - [Karashi sumiso] Sugar: 20g - [Karashi sumiso] Mustard paste: 1／2 tsp. - [Karashi sumiso] Vinegar: 30ml ## Recipe 1. 1. Fully rehydrate the choji-fu in lukewarm water for about 10 minutes, then squeeze and cut into three equal pieces. 2. 2. Cut the cucumber into thin rounds and sprinkle with salt. Then, rinse off the excess salt and squeeze firmly. 3. 3. Mix the mustard paste, white miso, miso, sesame seeds, sugar, and vinegar. 4. 4. Combine the karashi sumiso with the wheat gluten and cucumber and let it sit for awhile to allow the seasoning to permeate the wheat gluten. ## Provider Information provider : Shiga Dietary Culture Study Group 

# Saba somen (Mackerel somen) ｜ Our Regional Cuisines **Cuisine Name**: Saba somen (Mackerel somen) **Region**: Our Regional Cuisines ## Main Lore Areas The Kohoku region ## Main Ingredients Used Grilled mackerel, somen noodles, green onions, etc. ## History, Origin, and Related Events “Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohoku region of Shiga Prefecture, where grilled mackerel is simmered and mixed with somen noodles.Since ancient times, there have been many routes to transport goods such as seafood from Wakasa, a “Mitsukekuni,” to Kyoto. It is called the “Mackerel Road” because mackerel was the representative commodity. The route that passes through the Kosai region from the Obama region through the Kuchiki region is well known, but there was also a route to the Kohoku region from the Tsuruga region. For this reason, mackerel was often available in the Kohoku and Kosai regions of Shiga Prefecture. Among these, in the Kohoku region, there is a custom called a “May visit”' in which, in the spring, to show concern for daughters who have married farmers, grilled mackerel, a nutritious preserved food, is presented to the family which their daughter married into during the busy rice planting season. The grilled mackerel that was received was distributed to friends and relatives in the neighborhood. It was valued as an easy dish to prepare during the busy farming season. Mackerel received on rice planting visits is sometimes lightly grilled as is and eaten with vinegar and soy sauce. ## Opportunities and Times of Eating Habits “Mackerel somen” is served as a delicacy at “the Hikiyama Festival”, which is held as a festival at Nagahama Hachiman Shrine every April, and is eaten on special occasions. It is also eaten as a gift during a “May visit” during the busy spring farming season. ## How to Eat Put the seasoning stock and seasonings in a pot, bring to a boil, add the grilled mackerel, and simmer until the broth is reduced by about half. The key is to pour the broth over the mackerel when simmering. Once boiled, place the mackerel on a plate and strain the broth to avoid getting any bones in it. Lightly heat the green onions in the broth and place on the plate. Add seasonings to the broth, bring to a boil, then add the somen noodles that have been boiled until firm and season. Arrange the somen noodles around the mackerel and pour the broth over it. ## Efforts for Preservation and Succession Today, it is still made at home and passed down from parent to child. It can be easily purchased at supermarkets and sales outlets and is also served at restaurants. It is popular among the younger generation as well. ## Ingredients - Grilled mackerel: 1 - Somen: 4 bundles - Water: 2L (hot water for the somen) - Green onions: 5 - [Dashi for seasoning] Dashi soup: 1000ml - [Dashi for seasoning] Sugar: 25g - [Dashi for seasoning] Soy sauce: 100ml - [Dashi for seasoning] Sake: 50ml - [Dashi for seasoning] Mirin: 20ml - [Mackerel broth for seasoning the somen] Water: 400ml - [Mackerel broth for seasoning the somen] Sugar: 20g - [Mackerel broth for seasoning the somen] Sake: 30ml - [Mackerel broth for seasoning the somen] Mirin: 20ml - [Mackerel broth for seasoning the somen] Bamboo skin: 1 ## Recipe 1. 1. Boil 2L of water in a pot and boil the somen noodles until firm. Once boiled, cool and remove the slime under running water, then drain in a colander. 2. 2. Add the seasoning stock and seasonings to a pot and bring to a boil. 3. 3. Remove the skewer from the grilled mackerel and put it in a pot to simmer. Occasionally, pour the broth over the mackerel. Simmer for about 15 minutes until the broth is reduced by half. Be careful not to let it boil over. 4. 4. Remove the mackerel from the pot and place it in the center of a plate. Strain the broth from the pot to make sure there are no bones in it. 5. 5. Cut the green onions diagonally into 5cm pieces, heat them briefly in the broth from 3, and arrange them around the mackerel on the plate from 4. 6. 6. Add water, sugar, sake, and mirin to the broth from 3, bring to a boil, then add the somen noodles from 1 and season. 7. 7. rrange the somen noodles around the mackerel from 3. When dividing the mackerel into small pieces, divide the mackerel into five equal parts, place each one in a medium-sized bowl, add the somen noodles and broth around the mackerel, and serve with the green onions. ## Provider Information provider : Shiga Food Culture Research Group 

# Ebi Mame (Shrimp and Beans) ｜ Our Regional Cuisines **Cuisine Name**: Ebi Mame (Shrimp and Beans) **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Soybeans, shrimp, vinegar, soy sauce, etc. ## History, Origin, and Related Events Shrimp and Beans is a local dish of Shiga Prefecture made by boiling sweet and spicy shrimp from Lake Biwa with soybeans and is rich in calcium and protein.In Shiga Prefecture, soybeans and azuki beans are grown on the banks of rice fields. Since ancient times, dishes using soybeans have often been eaten at celebrations, rituals, and festivals. Shrimp and Beans is one such dish. Shrimp and Beans can be made with inexpensive ingredients and are also eaten daily because it is easy to preserve. It is also eaten on New Year's and other auspicious days with the hope of longevity, as a common saying is "May they live long until their hips bend like shrimp."Lake shrimp live widely in shallow waters where aquatic plants grow in Lake Biwa and live within 10 m of water from spring to summer, which is the breeding season. In winter, they move to deeper places, and the traditional fishing method "Shrimp Tatsube Fishing" is used. From spring to summer offshore fishing nets are used. Shrimp tatsube fishing is a traditional fishing method that uses a special basket called a "tatsube"and puts bait in the basket and sets it in the water. It is a mechanism that prevents shrimp that have entered the basket from coming out. In addition, offshore net fishing is a type of bottom trawling method that uses fishing boats to set up nets and roll them up. ## Opportunities and Times of Eating Habits Shrimp and Beans are also given as gifts for celebrations, as well as used in boxed lunches and processed foods. It can be eaten at restaurants and eaten all year round. ## How to Eat Soybeans soaked in water overnight are put in a saucepan and boiled till softened. Put seasonings such as soy sauce and vinegar in a pot and when it boils, add the washed shrimp. Simmer until the shrimp change color, then add the boiled beans and simmer further. Finally, add mirin to the whole mix.Vinegar has the effect of softening the shells of shrimp and making them last longer. It is relatively easy to use boiled beans from cans. ## Efforts for Preservation and Succession It is still made at home, recipes passed down from parents to children and served as school lunches at school. In addition to being eaten at supermarkets and restaurants, processed Shrimp and Beans are also popular as souvenirs and gifts. ## Ingredients - Soyabean: 200g (500g with boiled soybeans) - Lake shrimp: 150g - Soy sauce: 80ml - Sugar: 120g - Sake: 100ml - Vinegar: 40ml - Mirin: 30ml ## Recipe 1. 1. Put the soybeans soaked in water overnight in a pot and boil them to soften. 2. 2. Wash and drain the prawns. 3. 3. Put soy sauce, sugar, and sake in a pot and when it boils, add the shrimp. 4. 4. Bring to a boil, and when the shrimp change color, add the boiled beans and cook for about 20 minutes. 5. 5. Reduce the broth, add mirin, and mix it all. ## Provider Information provider : Shiga Food Culture Study Group 

# Boiled red konjac ｜ Our Regional Cuisines **Cuisine Name**: Boiled red konjac **Region**: Our Regional Cuisines ## Main Lore Areas The Omihachiman area ## Main Ingredients Used Red konjac, bonito flakes, red pepper, soy sauce, etc. ## History, Origin, and Related Events “Boiled red konjac” is a simmered dish using red konjac, a specialty of Shiga Prefecture.Red konjac is a specialty of Omihachiman City and is dyed red with iron sesquioxide. It does not lose its color when boiled and is very healthy.There are various theories as to why this konjac is red, such as that Nobunaga Oda, who loved colorful things, had it dyed red, but there are no historical materials that state its origin, and the reason why it is red remains unknown.Also, red konjac, which spread from Omihachiman City to all prefectures and is now available nationwide, does not have the unique odor of konjac. It is characterized by its fine, soft, and springy texture. In the vicinity of Omihachiman City, it is also used as an ingredient in gomoku sushi (chirashizushi). It is popular at restaurants because of its beautiful color, and seasoned processed versions of it are also sold. ## Opportunities and Times of Eating Habits Aka-konnyaku-ni (Boiled red konjac) is an indispensable dish for weddings, funerals, and school lunches.Seasoned processed versions of it are also sold, so it can be eaten all year round. Flavored red konjac is a special product of Shiga Prefecture and a popular souvenir as a specialty from Omihachiman City. ## How to Eat “The red konjac” is boiled, soaked in water, and cut. After washing the cut konjac, it is dry-roasted in a pot, and seasonings such as bonito flakes, soy sauce, and mirin are added. It is stirred slowly while waiting for the flavors to permeate. Finally, chili is added. ## Efforts for Preservation and Succession It is still made at home and passed down from parent to child. It is also served as part of school lunches and is popular with the younger generation. Furthermore, it is available at restaurants and supermarkets as well. ## Ingredients - Red konjac: 1 piece (about 300g) - Bonito flakes: 8g - Soy sauce: 20ml - Mirin: 5ml - Chili: A small amount ## Recipe 1. 1. Boil the red konjac and soak it in water. 2. 2. Cut the red konjac into four equal parts, then cut diagonally into triangles. Thinly slice so that they have a thickness of 3mm. 3. 3. Wash the cut konjac and dry roast it in a pot. 4. 4. Add bonito flakes, soy sauce, and mirin to the konjac and let the flavors soak in over low heat while stirring. 5. 5. Add chili and serve. ## Provider Information provider : Recipe provider name: Shiga Food Culture Study Group 

# Shijimi-jiru ｜ Our Regional Cuisines **Cuisine Name**: Shijimi-jiru **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Freshwater clams, kombu, miso, green onions ## History, Origin, and Related Events “Shijimi-jiru” is a local dish of Shiga Prefecture that uses setashijimi.There are three native clams inhabiting Japan: “yamatoshijimi”,“ mashijimi”, and“ setashijimi”. Currently, most of the clams in circulation are said to be yamatoshijimi. The setashijimi used in Shiga Prefecture’s shijimi-jiru is an endemic species that lives only in Lake Biwa. (Compared to yamatoshijimi and mashijimi) Its shell is plump, large, and thick, and the flesh is rich in flavor. Setashijimi inhabits the shallow waters of Lake Biwa to a depth of less than 10m, but due to environmental deterioration such as the reduction of sandy soil, it is said that the habitat of the clams is changing. Until around 1965, setashijimi inhabited Lake Biwa in large numbers, and shijimi-jiru, shigure-ni, and shijimi-meshi were eaten on a daily basis. However, due to changes in the environment, the yield has decreased rapidly. The freshwater clams become plump and delicious when they come fully into season in April starting from December, so they are also called “kanshijimi (cold clams).” Local fishermen say that they are particularly delicious in the spring, when the spawning season is approaching. ## Opportunities and Times of Eating Habits The fishing season is from March to April, and since it is in season, it is possible to enjoy its delicious flavor in early spring. However, if setashijimi is not used in winter, it is possible to eat it all year round using yamatoshijimi, which can be caught throughout the year. ## How to Eat The clams have the sand removed from them overnight to let them spit out the sand. They are then added to a broth made from kelp and heated, after which the clam shells are opened. Miso is dissolved in the broth and it is brought to a boil. Finally, chopped green onions are added. ## Efforts for Preservation and Succession Currently, setashijimi is a valuable commodity. It is sold at retail stores and supermarkets in the prefecture until early spring, which is the fishing season. Every household makes shijimi-jiru as well. In addition to being served at restaurants, in Moriyama City, Shiga Prefecture, a stamp rally is held to promote traveling around the city by bicycle. At each checkpoint, events are held to serve oden made from the local traditional vegetable Yajima turnip and shijimi-jiru. In this manner, various efforts are being made in various parts of the prefecture. ## Ingredients - Clams (with shell): 250g - Water: 700ml - Kombu: 10cm square - Miso: 40g - Green onions: 1-2 ## Recipe 1. 1. Remove the sand from the clams overnight and let them spit out the sand. 2. 2. Add kombu to the appropriate amount of water and remove the kombu before boiling. 3. 3. Put the clams in 2 and heat to open the clam shells. 4. 4. Dissolve the miso, bring to a boil, and then reduce the heat to low. 5. 5. Add chopped green onions and serve in a bowl. ## Provider Information provider : Recipe provider name: Shiga Food Culture Study Group 

# Junjun ｜ Our Regional Cuisines **Cuisine Name**: Junjun **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Beef (or chicken or lake fish), tofu, konjac noodles, green onions, garland chrysanthemum, etc. ## History, Origin, and Related Events Junjun is a hotpot dish of beef, chicken, lake fish, and so on seasoned in the style of sukiyaki. Junjun made with beef or chicken is eaten on special occasions such as the New Year and Obon. Junjun made with lake fish is mainly eaten around lakes such as the Kohoku region, Kosai region, Koto region, and Okishima.It is said that the name “junjun” comes from the sound that is made when the ingredients are boiled in a pot. It is said that it has long been eaten by simmering isaza gobies, eels, and catfish caught in Lake Biwa with seasonal vegetables.In addition, ingredients such as Omi beef, one of Japan's three major wagyu beef, isaza gobies endemic to Lake Biwa, and Toyoura green onions and Azuchi Nobunaga green onions produced around Azuchi Town, Omihachiman City, where Azuchi Castle was located, go well with junjun and can be eaten even more deliciously. In particular, Toyoura green onions, which are a traditional vegetable of Shiga Prefecture, are produced in small quantities, but have a good flavor and become soft and sweet when heated. On the other hand, Azuchi Nobunaga green onions are thick, and their deep sweetness increases when heated. Both are vegetables that go well with hotpot dishes. In addition, Shiga Prefecture's specialty products such as chojifu and red konjac are also suitable for hotpot dishes. Chojifu is characterized by its square shape, chewy texture, and smooth mouthfeel. Red konjac is dyed red with iron sesquioxide, which is good for one’s health. ## Opportunities and Times of Eating Habits Because it is made with seasonal ingredients, it can be eaten all year round, but it is said that beef and chicken are often used when attracting customers during the Obon and New Year holidays. It is a dish designed to be eaten all year round with lake fish, beef, and chicken along with seasonal vegetables. ## How to Eat The meat (or lake fish) is lightly fried in a sukiyaki pot and vegetables and seasonings (or sukiyaki stock) are added. When the juices ooze out, konjac noodles, tofu, gluten, etc. are added and simmered. ## Efforts for Preservation and Succession It is still eaten in each household and is passed down from parent to child. Initiatives are being implemented, such as a limited-time campaign where you can taste various versions of junjun made with plenty of ingredients from Shiga Prefecture at inns, hotels, and restaurants in Shiga Prefecture in 2018. ## Ingredients - Beef: 500g - Beef tallow: 1 - Green onions: 250g - Chrysanthemum greens: 1 bundle - Tofu: 1 block - Konjac noodles: 100g - Shimeji mushrooms: 1 bag - Chojifu: 4 pieces - Sugar: 60g - Soy sauce: 80ml ## Recipe 1. 1. Cut the meat into easy-to-eat pieces. 2. 2. Cut the green onions into 3cm sections, remove the roots from the chrysanthemums, and cut them in half. 3. 3. Cut off the roots of the shimeji mushrooms and separate them. 4. 4. Cut the tofu into 3 cm cubes. 5. 5. Cut the chojifu into half or thirds, soak them in water, and squeeze. 6. 6. Heat the sukiyaki pot and add beef tallow to dissolve it. 7. 7. Put the beef in the pot and lightly stir-fry it. Add the green onions, chrysanthemum greens, and shimeji mushrooms, and add sugar and soy sauce (sukiyaki stock is also acceptable). When the juices come out, add the konjac, tofu, and chojifu and simmer. 8. 8. Add the ingredients while adjusting the taste, and stir the pot. ## Provider Information provider : Recipe provider name: Shiga Food Culture Study Group 

# Decchi-yokan ｜ Our Regional Cuisines **Cuisine Name**: Decchi-yokan **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Red bean paste, wheat flour, bamboo skin, and water ## History, Origin, and Related Events Dōchi-yokan is a specialty of Shiga Prefecture, made by steaming wheat flour (or rice powder) mixed with a paste made from red beans and sugar. Another characteristic is that the yokan is wrapped in bamboo skin, and with a faint scent of bamboo, a springy texture, and a simple taste, this yokan is popular. When making kneaded yokan, agar is used, but it is said that wheat flour was used as a binding agent instead of agar because it was difficult to obtain in Omi, where there is no direct access to the sea. However, in the Shigaraki region, decchi-yokan refers to mizu-yokan hardened with agar.There is a theory that the name “decchi-yokan” came from the fact that it was an inexpensive confectionery that even apprentices (“decchi” in Japanese) with low wages could purchase when apprentices who had come from the Omihachiman area to serve in Osaka, Kanto, and other places all over the country returned to their parents' homes. There is also a theory that when these apprentices returned to their hometowns, they made yokan, which they then brought back to the masters and clerks they were serving as a souvenir, and it was received with joy. There are various other theories as well, such as the fact that kneading is also called “decchiru” in confectionery store terminology and the process of kneading red bean paste and wheat flour together led to it being called “decchi-yokan.” In addition, apprentices served merchant families with the goal of becoming merchants themselves in the future.In 1998, this specialty of Shiga Prefecture, decchi-yokan, was selected as a “property of Shiga’s food culture,” an intangible folk cultural property of Shiga Prefecture. ## Opportunities and Times of Eating Habits The reasonable price makes it popular as a souvenir, and there are shops selling it all in various places, so it can be eaten all year round. ## How to Eat The wheat flour is mixed into the red bean paste and kneaded well. The red bean paste dough is placed on a bamboo skin that has been moistened with water and the bamboo skin is folded. After wrapping the bean paste dough, tie it with a bamboo string, put it in a steamer, and steam it. After removing it from the steamer, lightly weigh it down while it is still hot to flatten it. ## Efforts for Preservation and Succession It used to be made in many households because it can be easily made with ingredients that can be found anywhere, but in recent years, many households have switched to purchasing it. It is available at manufacturers’ stores and supermarkets, and some stores’ versions contain chestnuts. ## Ingredients - Smooth red bean paste: 400g - Wheat flour: 80g - Water: Around 50ml - Bamboo skin: 4 pieces ## Recipe 1. 1. Soak the bamboo skins in water. 2. 2. Add water little by little (around 50ml) to the smooth red bean paste to make it softer. 3. 3. Sift the wheat flour into the red bean paste, mix well, and divide into four equal parts. 4. 4. After wiping the water off the bamboo skins, split the edges of the skins for the strings and spread 1／4 of the red bean paste on the center of each skin. 5. 5. Fold the bamboo skins to wrap up the bean paste dough and tie them with bamboo strings. 6. 6. Put the bamboo skins holding the bean paste dough in a steamer, and after boiling, steam for about 15 minutes. 7. 7. When they are steamed, lightly put weights on them while they are still hot to flatten them. 8. 8. After cooling down, cut the yokan and serve. ## Provider Information provider : Recipe provider name: Shiga Food Culture Study Group 

# Koayu-no-sanshoni ｜ Our Regional Cuisines **Cuisine Name**: Koayu-no-sanshoni **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Koayu, Japanese peppercorns, soy sauce, mirin, etc. ## History, Origin, and Related Events “Koayu-no-sanshoni” is a dish that has been handed down since ancient times. Koayu, a specialty of Lake Biwa which can be caught from May to early August, is used to make a sweet and salty tsukudani. Koayu, moroko, gori, and other fish are used for lake fish tsukudani. Freshwater fish have a unique odor, so ginger and Japanese pepper are often boiled together to eliminate that odor. In addition, care has been taken to prevent it from falling apart while simmering, such as using starch syrup and not turning the pot over. The method of cooking this lake fish tsukudani differs depending on the region and household, so each family can bring its own tsukudani and enjoy the taste of each family’s version. In 1998, lake fish tsukudani was selected as a “property of Shiga’s food culture,” an intangible folk cultural property of Shiga Prefecture.The ayu that live in Lake Biwa grow only to about 7 cm in length due to the food they eat, so they are called koayu. The texture is also soft, making it an easy-to-eat fish. When koayu in Lake Biwa go upstream, they eat sphagnum moss and grow to a size of about 20 cm, so from long ago, fry have been shipped all over the country and released into rivers. ## Opportunities and Times of Eating Habits Koayu begin to be caught around May and are at their peak until around early August, so they can be eaten from spring to summer. However, lake fish tsukudani such as“ koayu-no-sanshoni” are processed before being sold, so you can eat them all year round. ## How to Eat After washing the fish, it is put in a pot, seasonings such as soy sauce, sugar, and vinegar are added, and it is heated until it boils. Once it boils, the heat is lowered and umeboshi and Japanese pepper are added. After boiling with a drop lid, mirin is added and it is steamed. It is transferred from the pot to a bowl and left to cool. The method of cooking koayu varies depending on the region, household, and manufacturer. There is also a method of adding more seasonings to allow more room in the broth and to cook the fish until it is crispy so that it will be glossy for tsukudani when served. ## Efforts for Preservation and Succession Even now, it is often made at home and passed down from parent to child, and there are also opportunities to make it in home economics classes at school, so it is also popular among the younger generation. In addition, seasonal koayu can be caught from May to early August, but it is also available at restaurants and supermarkets, so it can be eaten all year round. ## Ingredients - Koayu: 1kg - Soy sauce: 150ml - Sugar: 200g - Sake: 200ml - Umeboshi: 1 - Vinegar: 30ml - Mirin: 50ml - Japanese peppercorns: 20g ## Recipe 1. 1. Wash and drain the fish. 2. 2. Put the fish in a pot, add soy sauce, sugar, sake, and vinegar, heat it up, and when it boils, turn the heat down to medium and add the umeboshi and Japanese pepper. 3. 3. Bring to a gentle boil, cover with a drop lid, and simmer for 30 minutes. 4. 4. Add mirin and steam over low heat for another 10 minutes. 5. 5. Remove from the pot while it is still hot, strain the broth, and let the fish cool. ## Provider Information provider : Recipe provider name: Shiga Food Culture Study Group 

# Amenoio gohan ｜ Our Regional Cuisines **Cuisine Name**: Amenoio gohan **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Biwa trout, rice, carrots, shiitake mushrooms, etc. ## History, Origin, and Related Events Ame no Io Gohan" is rice cooked with Biwa trout, a species endemic to Lake Biwa. Ame-no-io" is another name for loach trout, which come up to the lake to spawn when the rains come and the rivers rise.In 1998, "Ame no io gohan" (rice with rice) using a whole loach trout, which spawns in the fall, was selected as one of Shiga Prefecture's Intangible Folk Cultural Assets of Shiga Prefecture. The recipe and ingredients differ among the Koto, Kosai, Kohoku, and Konan regions, with some adding fillets of loquat trout, while others use carrots, shiitake mushrooms, mushrooms, fried tofu, and other ingredients. In the Konan and Kosei regions, it is called "Ame no Io Gohan" (rice with rice cake), while in the Kohoku region, it is called "Masu Gohan" (rice with trout). Biwa trout were "phantom fish" that were difficult to catch with old-fashioned fishing gear because they lived deep in the lake. The rare chance for the people of the village to encounter this fantastic fish was in the fall, when they come up the river to spawn. It is said that this dish was devised in order to make the Miwamasu more tasty because the fat of the Miwamasu in the fall has decreased. ## Opportunities and Times of Eating Habits Because it is made from the juvenile loach trout that spawn in the fall, it is mainly eaten in the fall. ## How to Eat Ame-no-Io Gohan" is a typical autumn dish in Shiga Prefecture, and was prepared in a large pot when a large number of people gathered. When cooked in a cauldron, the loach trout is placed directly on top of the rice without the roe, and a little soy sauce and sake is added. When the rice is finished cooking, the head of the fish is lifted up and shaken, and only the meat and roe fall out, leaving only the head and bones. Mix this meat and roe into the rice. The fish is then mixed with rice, and chopped green onions are placed on top. In recent years, the method of cooking the fish after filleting it has become popular. In recent years, the method of cooking trout in a rice cooker after pre-cooking the trout has become popular, using frozen fillets not only in the fall, but also throughout the year. ## Efforts for Preservation and Succession Although "Ame-no-Io Gohan" is no longer made at home, it is passed on to children through school lunches and cooking classes. ## Ingredients - Biwa trout (Oncorhynchus masou rhodurus): 160g (net portion in fillets) - Rice: 2 cups (290g) - Soy sauce: 35 ml (1.5 oz) - mirin (sweet cooking sake): 1 tbsp. - sake: 1 tbsp. - [Kelp dashi] Water: 2 cups water - [Kelp dashi] Kelp: 10cm square - Carrot: 35g - Shiitake mushroom: 35g - green onion: 35g ## Recipe 1. 1. Remove skin, guts, and bones of loach trout and cut into three pieces. Wash rice, then drain. 2. 2. Prepare kombu dashi by dipping kombu in a quantity of water, heating and removing just before boiling. 3. 3. Cut carrots and shiitake mushrooms into fine clapsticks, and leeks into small cubes. 4. 4. Arrange the loach trout fillets in a pot, add soy sauce, mirin, sake, and ½ cup kombu dashi (kelp stock), and simmer over medium heat for 3 minutes, then over low heat for 2 minutes (under simmering of trout). Reserve the cooking liquid and add it to the rice when cooking. 5. 5. Put rice in a rice cooker, add the remaining 1 1／2 cups of kombu dashi from 2 and the simmering liquid from 4. Top with carrots, shiitake mushrooms, and cooked loquat trout. 6. 6. After steaming, gently break up the trout, check for any remaining bones, add the chopped green onions, mix together, and serve. Sprinkle the scallions on top. ## Provider Information provider : Shiga Dietary Culture Study Group 

# Funa zushi ｜ Our Regional Cuisines **Cuisine Name**: Funa zushi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Crucian carp, rice, salt ## History, Origin, and Related Events Nare-zushi is an ancient type of sushi, made by fermenting salted fish and rice in a marinade. It is called nare-zushi because the fish becomes "acclimated" or "ripe" as fermentation progresses. Nare-zushi is a method of processing fish for long-term preservation, and is an excellent preservation method because it allows easily perishable fish to be fermented and eaten throughout the year. In Shiga Prefecture, crucian carp, Japanese carp, lotus root, moroko, ayu, hai, loach, carp, loach, and other fish are made into nare-zushi. Funazushi is a typical example, and is often offered as a sacred dish at festivals held at shrines to pray for fertility. Funa-zushi is often made from nigorobuna (crucian carp) caught in Lake Biwa. The whole crucian carp is marinated, and the lactic acid produced during fermentation softens the bones, making it possible to eat all the way down to the bones. The increased lactic acid bacteria also have a beneficial effect on the intestinal tract and are highly nutritious. In Shiga Prefecture, there is a long-standing custom of eating funa-zushi instead of medicine when suffering from stomachaches or poor health. Nare-zushi, which has been popular since ancient times, was selected as one of Shiga Prefecture's Intangible Folk Cultural Assets in 1998. ## Opportunities and Times of Eating Habits Funa-zushi is eaten on festive occasions such as Hare-no-hi and at New Year's, when people gather to celebrate. In the past, it was made by every household, but in recent years, due to the deterioration of the spawning environment in Lake Biwa and feeding damage by non-native fish, the number of households making funa-zushi has been decreasing due to the decrease in the number of nigorobuna. ## How to Eat The young crucian carp caught in Lake Biwa are often used. The crucian carp are pickled in salt in early spring, and the salted crucian carp are raised in summer, rinsed, and dried, then rice is laid in a tub and the crucian carp are arranged on top of it so that they do not overlap. The lid is covered several times and weights are placed on top. This is called "hon-zuke. After the main pickling, the crucian carp is left to ferment and marinate for several months until the New Year's holiday. ## Efforts for Preservation and Succession In the past, it was made as a preserved food in each household, but in recent years, the number of households making funa-zushi has been decreasing, partly due to the decrease in the number of nigorobuna (crucian carp). However, "funa-zushi," a specialty of Shiga Prefecture, is still popular and served at restaurants. Many other households making "funa-zushi" at home purchase fish that has already been pickled in salt and only do the main marinating. In recent years, in addition to the traditional method of sealing the fish in water to ferment, a simpler method of sealing the fish in plastic pickle bags has been developed, attracting a new group of homemade fans. In addition, sweets using "funa-zushi" rice have also been developed and are gaining popularity. ## Ingredients - Crucian carp: 10 kg (by raw weight) - Rice: 4 to 8 square kilograms - Salt for salt cutting: 10 kg - Salt for rice: 200g (0-1000g as needed) - Sake or vinegar: 1 to 2 cups ## Recipe 1. 1. [Salting Step 1]When the crucian carp is in, scrape off the scales. Remove the gills and remove the three bones.Remove the guts, making sure not to damage the egg membrane. 2. 2. [Pickling with salt Step 2]Remove the gall bladder without crushing it. Remove the floating bag just below the backbone. Rinse with water and drain. 3. 3. [Salting Step 3]Stuff the oral and abdominal cavities of the crucian carp with salt, then sprinkle salt over the entire fish and place it in a tub to be pickled in salt. Put a weight on the vat and leave the vat in a salted condition for at least 2 months while the water is still rising. 4. 4. [Pickling rice Step 1]Cook rice and mix rice with salt (40-80g for 1 square of rice) (amount as needed; the more salt, the slower the fermentation rate. In many cases, salt is not added) and let cool to room temperature. If salt is not used, put the mixture in a plastic bag to keep out the air. Use 1 to 2 cups of sake or vinegar for the water. 5. 5. [Pickling with rice Step 2]Wash salt-cut crucian carp under running water and remove remaining scales and entrails with a bamboo spatula. Wrap the crucian carp in paper towels and drain well (hang upside down to drain the water from the abdominal cavity). 6. 6. [Rice pickling Step 3]Fill a tub with a pickle bag, spread rice, and arrange crucian carp on top of the bag so that they do not overlap. Put the rice on top of it and press firmly to expel the air. Continue to pile up the crucian carp, rice, crucian carp, rice, and so on. 7. 7. [Rice pickling Step 4]When the top of the vat is reached, press firmly and turn the three braided rings over the bamboo skin (close the pickle bag), put the lid on and put a weight (about twice the amount of weight as the contents). 8. 8. [Pickling with rice Step 5]After the pickling bed has become firm, fill the vat with water (in the case of pickles in a pickle bag, do not fill with water).If the temperature is too hot, the vat should be cooled down because if the temperature is too high, the fermentation process will be too advanced and the vat will spring up and the weight will move. If it is too hot, the vat should be cooled down. ## Provider Information provider : Shiga Dietary Culture Study Group 

# Itokoni ｜ Our Regional Cuisines **Cuisine Name**: Itokoni **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture, mainly in the Kohoku area ## Main Ingredients Used Azuki beans, taro, soy sauce, etc. ## History, Origin, and Related Events Itoko-ni-ni" is a dish of simmered azuki beans with taro or pumpkin. It is also a local dish that has spread throughout the prefecture, especially in the Kohoku region.It is often prepared on the occasion of Hoon-ko or Buddhist memorial services in memory of Shinran Shonin. "Itoko-ni-ni" with pumpkin is often eaten in the Koto region, and "Itoko-ni-ni" with taro is often eaten in the Kohoku region.There are many origins of the name "Itoko-ni-ni," including the theory that it came to be called "Itoko-ni-ni" because the ingredients take time to simmer, so they are simmered "oi oi" (in turn), or that it is eaten when brothers, sisters and cousins get together, or that the name "Itoko-ni" is a corruption of "Itoko-ni-ni. There are various theories.It is also said that "Itoko-ni-ni" is a dish of kabocha (pumpkin) and yuzu (citrus fruit), and is often eaten on the winter solstice. The reason for eating pumpkin on the winter solstice, when the daytime is the shortest of the year, is to prevent colds and illnesses. Pumpkin is a highly nutritious vegetable that contains a large amount of β-carotene, which is converted into vitamin A in the body when consumed. Azuki beans are high in protein and rich in dietary fiber, and people in the past ate pumpkin and azuki beans to recover from illnesses and to prevent them. ## Opportunities and Times of Eating Habits It is an indispensable dish for Houenkou (Buddhist memorial services) and Buddhist rituals. It is often eaten on the winter solstice as well, because of the legend that eating azuki beans and pumpkin on the winter solstice prevents illness. ## How to Eat Boil azuki once to remove the scum, then boil until soft. Boil taro cut into bite-size pieces and add to azuki boiled with sugar and soy sauce. ## Efforts for Preservation and Succession It is still made at home and served in school lunches, and is a popular dish among the younger generation. ## Ingredients - azuki beans: 120g - taro: 300g - Sugar: 10g - Soy sauce: a pinch - salt: Soy sauce ## Recipe 1. 1. Boil azuki once to remove scum, then boil until soft. 2. 2. Peel taro, cut into bite-sized pieces, and pre-boil. 3. 3. Add sugar and soy sauce to the softened azuki beans and simmer briefly. 4. 4. Add taro to the seasoned azuki and bring to a boil. ## Provider Information provider : Recipe provided by : Shiga Dietary Culture Study Group 

# Gori no tsukudani ｜ Our Regional Cuisines **Cuisine Name**: Gori no tsukudani **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture, centering on Kitako ## Main Ingredients Used Gori fish, grains of pepper, soy sauce, etc. ## History, Origin, and Related Events Gori tsukudani" is a dish made by tsukudaniing gori, a small fish that lives in Lake Biwa. Gori tsukudani is a local dish that has spread throughout the prefecture. Gori tsukudani" used to be so commonly eaten that it was considered a household delicacy, but in recent years the catch has decreased and gori is becoming a luxury food.Gori is a species of goby called yoshinobori that lives in Lake Biwa and is also called urori in some areas. Gori is also selected as one of the "Eight Delicacies of Lake Biwa" as one of the representative fish and shellfish of the lake. Gori live mainly at depths of 5 to 6 meters, and are small fish, ranging from about 1 to 3 centimeters in length. Unlike other lake fish, they hide in the sand and do not come out until the sun rises. They are in season from early summer to early fall, so they are a seasonal fish that can only be caught during a very short period of time. Its characteristic is that its flesh is soft and clear, and it can be used in various dishes such as "gori tsukudani" (tsukudani of gori), kama-age (kama-age), and in spaghetti. ## Opportunities and Times of Eating Habits Gori is caught from early summer to early fall, so dishes using fresh gori are only available for a short period of time. However, "gori tsukudani" is also sold as a processed food, so it can be easily purchased and eaten all year round. Gori tsukudani" is delicious and goes well with rice, so processed food products made from gori tsukudani are popular as souvenirs. ## How to Eat In a pot, add seasonings and bring to a boil. When it comes to a boil, add gori, and when it comes to a boil, add sansho (Japanese pepper) and cook further. Add mirin (sweet cooking sake) and strain the cooking liquid over all. ## Efforts for Preservation and Succession Although it is still made at home, it is now also sold as a processed food, and since it is now easily available, more and more households are buying it. It is also served as school lunch and is popular among the younger generation, and is also available at roadside stations and restaurants. ## Ingredients - Gori fish: 500g - Sugar (medium granulated sugar): 250g - Soy sauce: 150 ml - Sake: 150ml - Mirin (sweet cooking sake): 30ml - Japanese pepper: to taste ## Recipe 1. 1. Put sugar, soy sauce and sake in a saucepan and bring to a boil. 2. 2. Bring to a boil, add the Japanese pepper and simmer over medium heat for 20 minutes. 3. 3. Add mirin (sweet cooking sake) and turn it all around, then strain the cooking liquid to finish. ## Provider Information provider : Shiga Dietary Culture Study Group 

# Isazamame ｜ Our Regional Cuisines **Cuisine Name**: Isazamame **Region**: Our Regional Cuisines ## Main Lore Areas Nagahama City, Takashima City and other areas in the prefecture ## Main Ingredients Used Isaza fish, soybeans, soy sauce, etc. ## History, Origin, and Related Events Isaza-mame" is a tsukudani (food boiled in soy sauce) dish made by combining isaza, a type of goby endemic to Lake Biwa, and soybeans. Isaza-mame" is a local dish that has spread throughout the prefecture, especially in the Kohoku region. Isaza, which is harvested from September to April in autumn, winter and spring, and soybeans, which are so rich in protein and nutritious that they are called the meat of the field, go together very well, and are still made in every household. In the Kohoku region, isaza is an indispensable dish for weddings, funerals, and other ceremonial occasions that take place when isaza is harvested.Isaza is one of the representative seafoods of Lake Biwa and has been selected as one of the "Eight Delicacies of Lake Biwa. It lives at a depth of around 70 meters in Lake Biwa. It is small, about 7 centimeters long, but is characterized by its large head and mouth. It has a light, delicious flavor that goes well with dishes such as "junjun," a sukiyaki-like hot pot, and is often eaten in the same way as isaza beans. The catch of isaza is cyclical and fluctuates, but it is sold at roadside stations near fishing ports and at stores specializing in lake fish. ## Opportunities and Times of Eating Habits Isaza is caught between September and April, so it can be eaten from fall to spring. It is eaten at all weddings and funerals held during the season when isaza is caught, and is also eaten as an everyday food. ## How to Eat Soak soybeans in water overnight and boil until tender. In a pot, add isaza and seasonings and bring to a boil. When the isaza is cooked, add the boiled soybeans and continue to simmer. When the cooking liquid is reduced, add mirin (sweet cooking rice wine) and pour the cooking liquid over all of the soybeans. Remove from heat and return to the pot. Mirin is added later to make it shiny. ## Efforts for Preservation and Succession The dish is still made at home and passed down from parents to children, and is also served as a school lunch menu item, making it popular among the younger generation. It is also served at restaurants and roadside stations, making it easily accessible. ## Ingredients - Isaza fish: 200g - Soybeans: 200g (500g boiled soybeans) - Sugar: 140g (medium granulated sugar) - Soy sauce: 80ml - Sake: 140ml - Mirin (sweet cooking sake): 30ml ## Recipe 1. 1. Soak soybeans in water overnight and boil until tender. 2. 2. In a pot, add isaza, sugar, soy sauce, and sake. 3. 3. When isaza is almost cooked, add boiled soybeans. Bring to a boil, reduce heat from medium to low, and simmer for 30 minutes. 4. 4. When the cooking liquid is reduced, add mirin (sweet cooking sake) to give it a nice shine, and pour the cooking liquid over all the ingredients. 5. 5. Remove from heat, remove from heat, and return to the pot. ## Provider Information provider : Shiga Dietary Culture Study Group 

# Korokaki-namasu ｜ Our Regional Cuisines **Cuisine Name**: Korokaki-namasu **Region**: Our Regional Cuisines ## Main Lore Areas Yamashiro Region in Kyoto Prefecture ## Main Ingredients Used Korokaki Persimmon, daikon radish, carrot ## History, Origin, and Related Events "Korokaki Persimmon" are dried persimmon produced in Uji-Tawara Town using a type of astringent persimmon known as "Tsurunoko." In a time when dried persimmon was not yet well-known, a certain girl was selling sweet dried persimmon. Impressed by their deliciousness, the villagers asked the girl to teach them how to make them. Later, as they followed the girl who had left, she disappeared at Zenjoji Temple and then reappeared as the goddess Kannon. It is said that from then on, the dried persimmon she conveyed was called "Koroukaki" (persimmon conveyed by a single girl). Another explanation for the name is that it comes from the rare method of drying without hanging them, known nationwide as "Korokaki."While it's common to string and hang dried persimmon using ropes, Korokaki Persimmon is dried on multiple-layered shelves in a drying area called "Kakiya." After drying, they are taken down from the Kakiya and further dried by rolling them on a sieve. This unique process led to the name "Korokaki" (rolling) Persimmon.Korokaki Persimmon is considered the origin of tea sweets, and their natural sweetness has become a standard for the sweetness of Japanese confections. While widely appreciated as tea sweets, during winter, they are often used in a dish called "Korogashi Persimmon Namasu." The simple and rustic flavor of Korogashi Persimmon pairs well with daikon radish and carrots. ## Opportunities and Times of Eating Habits "Korokaki Persimmon" is typically displayed in Kakiya from around mid-November and left to dry in the cold wind for two to three weeks, making them a beloved winter delicacy. Due to the tradition that these persimmon was passed down from the daughter believed to be an incarnation of Kannon, they are often offered at household altars as a talisman. As a result, "Korokaki Namasu" is commonly included in New Year's Osechi cuisine and enjoyed during the New Year. Locals also have a delightful way of enjoying Korokaki Persimmon by removing the seeds and sandwiching butter between the slices. When eaten with warm Uji tea, the butter melts, enhancing the deliciousness. ## How to Eat Daikon radish and carrots, julienned and rubbed with salt, are mixed with deseeded and finely sliced Korokaki Persimmon. After draining excess moisture, the mixture is combined with vinegar, mirin(=sweet rice wine), and sugar until the flavors meld. This dish offers a refreshing taste with the rustic sweetness of Korokaki Persimmon shining through. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Initiatives such as Korokaki Persimmon-making experiences in local elementary schools contribute to a closer connection with local specialties. Moreover, the tradition of making and enjoying this dish at home, particularly during the New Year, continues to be passed down through generations. ## Ingredients - Daikon radish: 300g - Carrots: 120g - Korokaki Persimmon: 5 - Roasted sesame seeds: 2 tbsp. - [A] Vinegar: 2 tbsp. - [A] Mirin (=sweet rice wine): 2 tbsp. - [A] Sugar: 2 tbsp. ## Recipe 1. 1. Julienne the daikon radish and carrots, sprinkle with salt, and rub them well. Let them sit for a while. Once moisture appears, squeeze out excess water to ensure that the seasonings blend easily. 2. 2. Remove the stems and seeds from the Korokaki Persimmon, and cut them into small pieces. 3. 3. Add roasted sesame seeds and [A], then mix the squeezed daikon radish, carrots, and Korokaki Persimmon. ## Provider Information provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council) 

# Takenoko to Fuki, Namabushi no Taitan ｜ Our Regional Cuisines **Cuisine Name**: Takenoko to Fuki, Namabushi no Taitan **Region**: Our Regional Cuisines ## Main Lore Areas Chutan Region, Tango Region ## Main Ingredients Used Bamboo shoots, butterbur sprouts, smoked bonito ## History, Origin, and Related Events Kyoto's bamboo shoots are particularly renowned for their high quality nationwide. It is said that they were introduced to Kyoto during the era of Emperor Saga (810 to 823). According to one account, the founder of Kaiinji Jakusho-in temple in Nagaokakyo City, Douyuu, brought back Mosochiku (Moso bamboo) from China, which became the catalyst for its spread in the Kansai region.Nagaokakyo City is famous as a production area for bamboo shoots. The bamboo shoots in the Otokuni area of Nagaokakyo City adopt a unique cultivation method called the "Kyoto-style softening cultivation method." The process begins with selecting parent bamboo shoots in early April, followed by steps such as fertilization, thinning, and adding soil. The bamboo shoots' growth is monitored until around January, with harvesting taking place in early March. The distinctive feature is the meticulous care throughout the year, including the use of straw and grass, and soil addition in various stages. Additionally, the western part of the region, extending to the Nishiyama mountain range, has many bamboo groves with acidic clay soil. With good drainage and sunlight, it provides an environment suitable for bamboo shoot cultivation.The "Takenoko to Fuki, Namabushi no Taitan" dish is a local specialty unique to Kyoto, which is far from the sea. "Namabushi" refers to a processed item where fresh bonito is filleted, then subjected to heating processes such as steaming or boiling, and smoked (roasted) only once. Repeating the smoking process multiple times results in firm bonito flakes. While it is commonly known as Namabushi in Eastern Japan, it refers to the same processed item called "Namaribushi." While bonito flakes are often used for making dashi (Japanese soup stock), in the case of Namabushi, the flakes are loosened and used in various dishes.The season for bamboo shoots coincides with the time when Namabushi is distributed, making them a perfect match. Additionally, Fuki is at its softest during this time. ## Opportunities and Times of Eating Habits A classic home-cooked dish that becomes a staple in households when spring arrives. In the past, bamboo shoot farmers, busy during the bamboo shoot harvesting season, reportedly kept fuki soaked in water with its bitterness removed, ready to use at any time for this dish. ## How to Eat To prepare, combine dashi (broth), sugar, sake, soy sauce, and other ingredients in a pot. Once it comes to a boil, add the namabushi (lightly smoked bonito) and let it simmer. After simmering for a while, add boiled bamboo shoots and pre-cooked fuki. Simmer a bit more, and then it's ready to eat. Overcooking may affect the color negatively, but it enhances the flavor, making it delicious. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In Nagaokakyo City, they hold the "Takenoko Festa" in spring. The festival includes direct sales by bamboo shoot farmers, promoting the appeal of local bamboo shoots and bamboo shoot dishes to both residents and visitors. ## Ingredients - Boiled bamboo shoots: 250g - Butterbur sprouts: 250g - Smoked bonito: 4 - [A] Sugar: 3 tbsp. - [A] Sake: 3 tbsp. - [A] Soy sauce: 5 tbsp. - [A] Mirin(=sweet rice wine): 2 tbsp. - Dashi (=Japanese soup stock) (kombu(=kelp), bonito): 2 cups ## Recipe 1. 1. Peel and cut the butterbur sprouts into approximately 4cm pieces, then boil until they become tender. Boiling them in rice bran or rice washing water makes the fibers of the butterbur sprouts soft and removes bitterness more easily. 2. 2. Lift the butterbur sprouts from the boiling water and soak them in cold water for at least 2 hours. 3. 3. In a pot, combine dashi broth and [A], bring it to a boil, then add the lightly smoked bonito and let it simmer. 4. 4. After simmering for a while and allowing the flavors to infuse into the bonito, add the boiled bamboo shoots and butterbur sprouts, simmering until well combined. ## Provider Information provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council) 

# Ebiimo to Boudara no Taitan ｜ Our Regional Cuisines **Cuisine Name**: Ebiimo to Boudara no Taitan **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City, Chutan Area, Tango Area ## Main Ingredients Used Ebiimo (Type of Taro), Boudara (Dried Cod) ## History, Origin, and Related Events "Ebi-imo and Boudara no Taitan (Simmered Dish)" is a local dish from Kyoto, featuring traditional Kyoto vegetables called ebi-imo, known for their shrimp-like shape and striped pattern, and Boudara, a dried type of cod from Hokkaido, which are slowly cooked by simmering them together.The ebi-imo has a dense and sticky texture with a unique richness in flavor, making it a popular traditional vegetable in ordinary households. Due to its resistance to falling apart during cooking, it is often used in simmered dishes. Boudara is dried cod, primarily brought in from Hokkaido. Kyoto, once the imperial capital, gathered various ingredients from all over Japan, fostering a culture of creatively enjoying these ingredients. One characteristic of Kyoto cuisine is "deaimon," which refers to dishes that combine seasonal ingredients to complement each other's positive qualities. "Ebi-imo and Boudara no Taitan (Simmered Dish)" is indeed a representative dish of this "deaimon" culture. The gelatinous quality from Boudara is said to prevent the ebi-imo from falling apart, while the ebi-imo's natural bitterness helps tenderize the Boudara. ## Opportunities and Times of Eating Habits Originally, it was mainly prepared for auspicious occasions such as New Year's celebrations. Nowadays, it is commonly made during the fall to winter when ebi-imo is available in stores. ## How to Eat Once you have softened the cut stick-dried cod in dashi or rice water, transfer it to a new batch of dashi along with diced ebi-imo (Japanese yam), and simmer. When the ebi-imo becomes tender, remove the ingredients, further reduce the simmering liquid, and pour it over the ebi-imo and stick-dried cod. Finally, garnish with julienned yuzu peel for fragrance before serving. If ebi-imo is unavailable, you can use taro as a substitute. Note that when softening the stick-dried cod initially, it's advisable to use fresh dashi to avoid any residual fishy odor. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)You can experience the traditional preparation of "Ebi-imo and Boudara no Taitan (Simmered Dish)" at traditional eateries in Kyoto Prefecture, where it is crafted using time-honored methods. Additionally, it is not uncommon for households to prepare "Ebi-imo and Boudara no Taitan (Simmered Dish)" during the New Year. ## Ingredients - Stick-dried Cod (rehydrated): 650g - Ebi-imo: 600g (with skin, net weight 350g) - Dashi (Japanese soup stock) Water: 7 1／4 cups - Dashi (Japanese soup stock) Kombu (kelp) for Dashi: 20g - Dashi (Japanese soup stock) Katsuobushi (dried bonito flakes) or Niboshi (dried sardines): 30g (or 140% of the total ingredients) - Sake: 1 cup (8% of the total weight of ingredients and Dashi) - Sugar: 100g (4% of the total weight of ingredients, Dashi, and Sake) - Mirin (sweet rice wine): 50cc (2.5% of the total weight of ingredients, Dashi, and Sake) - Light soy sauce: 110cc (5% of the total weight of ingredients, Dashi, and Sake) ## Recipe 1. 1. Rehydration of Stick-dried Cod: Using the water from soaking rice, rehydrate the cod for 2 days and be sure to change the rice water daily. After soaking the cod in rice water, soak it in fresh water for 3-5 days, changing the water in the morning and evening until it becomes soft. 2. 2. Prepare Stick-dried Cod: Cut off the fins and collars of the rehydrated cod and cut the fillets into bite-sized pieces (5cm x 2cm) (2 inches x 0.8inches) Boil with enough hojicha (Japanese roasted tea (medium strength)) to cover the fish and then simmer on low heat for about 30-40 minutes to remove any impurities. 3. 3. Cooling Stick-dried Cod: Transfer the pot with the cod to a sink and slowly pour in cold water until the cod becomes cold. Allow it to cool naturally. 4. 4. Prepare Ebiimo: Peel and shape the ebi-imo, lightly salt, wash, and pat dry with a kitchen cloth. 5. 5. Cooking: Line the bottom of a pot with bamboo sheath, arrange the stick-dried cod and ebi-imo. Add a mixed broth of kombu and katsuobushi, and sake. Simmer over medium heat for about 1 hour, removing impurities and covering with a drop lid. 6. 6. Add sugar and mirin, simmer for 10 minutes, then add light soy sauce. Cover with a drop lid and the pot lid, simmer on low heat for 1 to 1.5 hours, replenishing dashi if the liquid evaporates. 7. 7. Resting: Turn off the heat and let it sit overnight to enhance the flavors. ## Provider Information provider : "Kyoto's Local Cuisine" by Hisako Iizuka, Sachiko Shigeno, and Namiko Hori 

# Zuiki no Taitan ｜ Our Regional Cuisines **Cuisine Name**: Zuiki no Taitan **Region**: Our Regional Cuisines ## Main Lore Areas Chutan Area, Tango Area ## Main Ingredients Used Zuiki (Taro stalk) ## History, Origin, and Related Events "Zuiki no Taitan" is a simmered dish made with the stalk of the taro plant, known as "zuiki," and is a home-cooked dish enjoyed in households. "taitan" refers to a dish that is slowly simmered to allow the flavors to thoroughly penetrate the food.The stalks of Ebiimo (a traditional Kyoto taro variety) are also used as zuiki and are a crucial ingredient in obanzai, traditional Kyoto side dishes. When selecting zuiki, it is advisable to choose ones with a firm and thick stem. The crisp texture and refreshing taste are favored, especially during the summer as obanzai. In addition to "Zuiki no Taitan," other dishes like pickled zuiki in plum vinegar and sesame dressing are also popular.Furthermore, at Kitano Tenmangu Shrine in Kyoto, the "Zuiki Festival" is held in gratitude for a bountiful harvest in autumn. The highlight of this festival is a portable shrine with a roof made of thick red zuiki. The impressive shrine, with its roof crafted from sturdy red zuiki and various Kyoto vegetables, is a sight to behold.Dried zuiki is believed to be consumed by postpartum women to assist in the recovery from childbirth. ## Opportunities and Times of Eating Habits Harvested from summer to autumn, zuiki is displayed in stores during this period. Consequently, it becomes a staple in Kyoto households during the summer obanzai, and people enjoy preparing and eating it. There is a belief that consuming zuiki helps purify the blood, and it is known as a dish that must be eaten after childbirth. It is a dish commonly prepared during celebrations and gatherings when the weather becomes a bit cooler. ## How to Eat In a pot filled with plenty of water, add vinegar to remove the bitterness from the zuiki. Peel the zuiki, then briefly blanch it in the water with vinegar. Afterward, add zuiki to the broth with soy sauce, mirin, etc. and let it simmer for a short while. Add water-dissolved katakuriko (potato starch) to thicken the mixture. Finally, garnish with grated ginger. There are also variations of this dish, such as adding ingredients like aburaage (deep-fried tofu) for enhanced umami or incorporating soybeans for added texture. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is still made in households from summer to fall, and it is also featured on the summer menu in restaurants and eateries that offer obanzai (home-style Kyoto dishes). In the city, events like the "Zuiki Festival" are held, emphasizing the significance of this local vegetable. ## Ingredients - Zuiki (Taro stalk): 350g - Fried thin tofu: 1／3 sheet - Dashi (Japanese soup stock): 300cc - Dark soy sauce: 4 tsp. - Mirin (sweet rice wine): 4 tsp. - Sake: 4 tsp. - Grated ginger: As needed ## Recipe 1. 1. Peel the zuiki and boil it in hot water with 1 tablespoon of vinegar for 2-3 minutes to remove the strong bitterness. Then, soak it in water to extract any remaining bitterness. 2. 2. Cut the zuiki into bite-sized pieces and gently squeeze out excess water. 3. 3. In the dashi, add the seasoning and the julienned fried thin tofu. 4. 4. Add the zuiki from step 2 and simmer. Serve in a small bowl, and top with grated ginger. ## Provider Information provider : "Yamashiro Regional Food Calendar" (Yamashiro Regional Food Calendar Editorial Committee) 

# Niku Tofu (Simmered meat and tofu) ｜ Our Regional Cuisines **Cuisine Name**: Niku Tofu (Simmered meat and tofu) **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto city ## Main Ingredients Used Beef, tofu, kujo green onion ## History, Origin, and Related Events “Niku Tofu” is a simple dish made of beef, tofu, and green onions. The green onions used in the dish are often “kujo green onions”, a traditional vegetable of Kyoto. These onions are leaf onions (green onions) whose green leaves are eaten. Legend has it that in 771, when the Fushimi Inari Shrine was built, Hata Irogu planted green onions brought from Naniwa. These seeds have been passed down and protected by farmers from generation to generation, earning it the nickname "king of green onions". According to one theory, the name comes from the fact that high-quality green onions were grown in the Kujo area during the Heian period. The tender leaf is slimy, sweet, and fragrant which makes it a popular ingredient for a wide range of dishes including as a condiment, nabe (one-pot dish), sukiyaki, simmered dishes, salad, and miso soup. Although it is grown year-round, it is in season in winter when it is slimy and sweet.The history of beef in Kyoto is long and rich, with "Tamba beef" being mentioned in Japan's oldest wagyu book, "Kokugyu Juzu," drawn in 1310. In the early Meiji period, sukiyaki restaurants were established in Kyoto City. Today, Kyoto Prefecture and the Kyoto Beef Distribution Promotion Council have branded high-grade beef produced and raised in the prefecture as "Kyoto Meat". To qualify for this prestigious classification, the breed must be Japanese black cattle, the cattle must have been raised in Kyoto for the longest period of time, and the meat must be processed at the Kyoto City Central Wholesale Market No. 2.The water used for daily life in Kyoto is soft, which means that it is low in minerals and has no peculiar taste. This unique characteristic is believed to be the reason for producing delicious tofu. ## Opportunities and Times of Eating Habits “tofu” is a popular dish during winter. Kujo green onions have a soft flavor in spring and a refreshing pungent taste in summer and fall, with their shape and taste changing with the seasons. The season for kujo green onions is from December to February of the following year when it is cold. Frost enhances the sliminess characteristic of kujo green onion, and the leaves become thicker and more satisfying to eat. ## How to Eat Sukiyaki-style beef and tofu are seasoned in a pot and simmered until cooked. Then, chopped Kujo green onions are added and simmered further before serving. The taste of the broth varies between homes and restaurants, giving it a distinct flavor. The best way to prepare Kujo green onions is to cook them quickly to bring out their sweet flavor. ## Efforts for Preservation and Succession Restaurants in Kyoto, including traditional Japanese-style ryotei, serve this local dish. It is also commonly prepared at home due to its simple recipe. ## Ingredients - Thinly sliced beef (for sukiyaki): 200g - Tofu: 160g - Kujo green onion: 1 bunch - Dashi broth: 500cc - Sake: 1 tbsp. - Sugar: 2／3 tbsp. - Soy sauce: 2 tbsp. - Mirin (sweet cooking sake): 1 tsp. - Salt: To taste - Chili pepper: To taste ## Recipe 1. 1. Cut the green onions and tofu into bite-sized pieces. 2. 2. Boil the beef in water and drain off any excess water. 3. 3. In a pot, bring the soup stock to a boil. Add sake, sugar, beef, and tofu, and let it simmer over medium heat for 2-3 minutes. 4. 4. Add soy sauce and mirin, cover the pot with a lid, and let it simmer over low heat for 10 minutes. 5. 5. Lightly cook the kujo green onions and add them to the pot. Season it with salt and it's ready to serve. ## Provider Information provider : SHUN GATE, Japanese food culture information website 

# Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant) ｜ Our Regional Cuisines **Cuisine Name**: Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant) **Region**: Our Regional Cuisines ## Main Lore Areas All areas within prefecture ## Main Ingredients Used Dried sliced herring, eggplant ## History, Origin, and Related Events Combining seasonal ingredients and compatible ingredients is called “deaimon” in the world of Kyoto cuisine. There is ”taikabura” which combines sea bream and turnips, “ebi-imo to bodara no taitan” (shrimp-shaped taro and cod), ”buri daikon” (yellowtail and daikon cooked with soy sauce), etc. “Nishin nasu,” which combines fat-rich dried sliced herring and eggplants which readily absorb fat, is also beloved as a deaimon.Dried sliced herring is a preserved food where the herring has its innards removed and is then dried. From the Edo Period through the Meiji Period, it was one of the foodstuff that was brought by merchant fleet and cargo ships which came and went between Hokkaido and Kansai; it was made much of in Kyoto City, which was inland and where it was difficult to obtain seafood. Regional cuisines that use herring have many divergences; that is one such circumstance. It is a traditional ingredient indispensable to Kyoto, used for example in “yaki nishin” where mirin and soy sauce are poured over herring and then grilled, “nishin soba” where herring is arranged on soba, ”nishin no konnmaki” where herring is wrapped in kombu seaweed and then stewed, and more.“Nishin nasu” becomes a delicacy when using “Yamashina eggplant” or “Kamo eggplant” which are Kyoto City’s native species. “Yamashina eggplant” outdid other varieties during the end of the Meiji Period to the beginning of the Showa Period, and at one point it made up 60-70% of the eggplant cultivated in the city. Its characteristic is its soft, melt-in-your mouth flesh. ”Kamo eggplant” is a type of round eggplant made from long ago in Kamigamo, Kita Ward. It has hard, tight flesh and is sweet.Vegetables cultivated within Kyoto Prefecture from long ago are designated “Kyo no dento yasai” (Kyoto’s traditional vegetables), and are seeking branding. The branding applies to vegetables introduced before the Meiji Period within all areas of Kyoto Prefecture, excluding mushrooms and ferns; “Yamashina eggplant” and ”Kamo eggplant” also fall under this certification. ## Opportunities and Times of Eating Habits Eggplant is frequently eaten from July to September, from summer to autumn when it is in season. Since the dried sliced herring stores well, it is used as a side dish throughout the year. ## How to Eat It is made using dried, sliced herring. In order to soften it, it is necessary to soak the hard and dried herring overnight in water that has been used to wash rice. Boil sake and water in a pot and stew for a few hours to remove astringency; add soy sauce and sugar and stew further. Once thoroughly stewed, its robust savoriness can be enjoyed. The preliminary arrangements take work, but this increases the deliciousness of the flavor. ## Efforts for Preservation and Succession A taste frequently made in general households as well from summer to autumn. It is sometimes served as the main dish in local elementary school lunches. ## Ingredients - Eggplant: 4 - Herring: 3 - [A] water: 2.5 cups - [A] soy sauce: 4 tbsp. - [A] sugar: 2 tbsp. - [A] sake: 2 tbsp. - Mirin: 2 tbsp. - Bancha: As needed - Water that has been used to wash rice: As needed ## Recipe 1. 1. Wash the herring well with water, then soak for about 4-5 hours in water that has been used to wash rice. 2. 2. Drain the herring in a colander, parboil in bancha for about 30 minutes, and wash the surface with water. 3. 3. Cut the eggplants in half lengthwise, and soak in water to remove astringency. 4. 4. Stew the herring cut in half in A. 5. 5. Once the flavors have absorbed into the herring, add the mirin and eggplant, and stew for about 20 minutes on medium heat. ## Provider Information provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council) 

# Heshiko ｜ Our Regional Cuisines **Cuisine Name**: Heshiko **Region**: Our Regional Cuisines ## Main Lore Areas Tango area ## Main Ingredients Used Mackerel, sardine ## History, Origin, and Related Events Many are under the impression that fresh seafood cannot be obtained in Kyoto, but the Tango area facing the Sea of Japan is blessed with fertile fishing grounds thanks to the warm currents from Tsushima and the rivers flowing through the Tango Peninsula and Tamba plateau mountains. For example, the fishing industry in Kyoto Prefecture is wide-ranging, including fixed net fishing, offshore trawling, small boat trawling, shellfish farming, and longline fishing. A variety of seafood can be caught, such as snow crab, egg cockle, and amberjack. The fishermen have a custom of drying the seasonal fish they catch to use at home, and this is a tradition that continues to this day. Dried fish, dried sardines, and dried seaweed are well known as Tango specialties."Heshiko" is eaten throughout the Tango area, especially in the town of Ine. "Heshiko" is a preserved food made by pickling fish such as mackerel and sardines in rice bran and salt for a long period of time. There are various theories about the origin of the name, such as that fishermen referred to the act of pickling fish in a barrel as "heshikomu," which was then shortened to "heshiko.""Heshiko" is richer in umami than raw mackerel before it is processed. The unique flavor and saltiness go well with rice and alcoholic drinks. The "heshiko" made in Ine uses domestic, Canadian, or Norwegian mackerel, which contain a lot of fat. ## Opportunities and Times of Eating Habits It is pickled in rice bran from autumn to winter, and ready to eat after six months to one year. In the past, it was a popular preserved food made in every household, but it is mostly made in fishing cooperatives and fisheries today. ## How to Eat Gently remove the rice bran, cut into appropriate sized pieces, and lightly grill before eating. If you are concerned about the rice bran, you can wash it off before grilling. The grilled "heshiko" is usually added to rice in tea broth or eaten on top of rice. Be careful not to grill for too long as it is easy to overcook."Heshiko" can be stored for a long time. You can grill and break up the leftover pieces, then store them to use in a variety of dishes. ## Efforts for Preservation and Succession It is not as common to make it at home these days, but local fishermen's cooperatives sell "Heshiko" in supermarkets and direct sales stores. The Kyoto Prefecture Cooperative Association of Fisheries is working to popularize "Heshiko" by developing adapted recipes such as "Heshiko Toast," "Heshiko Salad," and "Heshiko Fried Rice." ## Ingredients - Mackerel: 20kg - Salt: 3kg - [A] Rice bran: 3kg - [A] Powdered chili pepper: 100g - [A] Sake: 1.8L - [A] White distilled liquor: 200cc - [A] Sansho pepper (raw): 200g ## Recipe 1. 1. Remove the head and internal organs from the mackerel, cut into two pieces, sprinkle with salt, weight down with a stone about as heavy as the fish, and let sit for about 10 days. 2. 2. Mix together all of the A ingredients. 3. 3. Arrange the fish and the A ingredients in alternating layers (A/fish/A/fish/A) in the pickling bag and let it marinate. 4. 4. Pour in the white distilled liquor at the end, weight down with a heavy stone, and leave it in a cool place. 5. 5. It will take 5 to 6 months to pickle. ## Provider Information provider : "Kyo Gochisousama Mom's Taste" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) 

# Tai Kabu (Sea Bream and Shogoin Turnip Stew) ｜ Our Regional Cuisines **Cuisine Name**: Tai Kabu (Sea Bream and Shogoin Turnip Stew) **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City ## Main Ingredients Used Sea Bream, Shogoin Turnip ## History, Origin, and Related Events The stew made from Shogoin turnip and sea bream, known locally as "Tai Kabu," has long been a beloved dish in Kyoto City. A classic winter favorite, this stew allows you to savor the rich umami of sea bream along with the gentle, mellow flavor of turnip. The harmonious pairing of sea bream and turnip, enhancing each other's flavors, is referred to as "Deaimon."The Shogoin turnip utilized in Tai Kabu is among Kyoto's traditional vegetables. Its roots can be traced back to the Kyoho era (1716-1736), when a farmer from the Shogoin area of Sakyo Ward brought back seeds of the Omi turnip, then cultivated in Otsu City, Shiga Prefecture. Unlike regular turnips, it has an unusual oval shape, a distinct feature that is believed to be a result of deliberate cultivation practices.Renowned as the largest turnip in Japan, weighing from 4 to 5 kg, the Shogoin turnip is celebrated for its delicate and refined taste. Its cultivation gained popularity during the Tenpo era (1830-1844), especially for the Shogoin turnip pickles, known as "Senmaizuke." Farmers use specific techniques in growing these turnips, diligently heaping soil and fertilizing to achieve their beautiful form. The Shino area of Kameoka City has become famous for Shogoin turnip production since its inception shortly after World War Two, with the unique temperature, fog, climate, and geography all contributing to ideal growth conditions. Most of the Senmaizuke produced in Kyoto is made from turnips harvested in this region. Kyoto Prefecture recognizes these turnips as part of its "Kyoto traditional vegetables." These include vegetables that were introduced to today's Kyoto prefecture before the Meiji period and excludes mushrooms and ferns. The Shogoin turnip is a prime example of these. ## Opportunities and Times of Eating Habits Shogoin turnips are planted in cold regions in late August and in warm regions in late September, with harvesting occurring from mid-November to late February. During this season, “Tai Kabu” can be found on the menu at various restaurants and other eateries. ## How to Eat To make Tai Kabu, the offcuts of sea bream and Shogoin turnip are stewed in easily digestible pieces with seasonings such as dashi, sake, mirin, and soy sauce. Once the turnip is tenderly stewed, it's plated and garnished with finely cut yuzu peel just before eating, adding a refreshing zest that enhances the flavor. The turnip's leaf can also be used in pickles and other dishes. ## Efforts for Preservation and Succession While Tai Kabu is primarily served in restaurants and ryotei (traditional Japanese restaurants), the practice of making it at home has waned, though it remains an essential winter dish in Kyoto. ## Ingredients - Sea Bream (head and body parts left after filleting): 1 - Turnip: 1 Large turnip (600g net weight), cut into 12 cubes - [Seasoning] Dashi: 2 cups - [Seasoning] Sake: 2 tablespoons (about 3% of the weight of Dashi and turnip) - [Seasoning] Mirin: 3 tablespoons (about 4.5% of the weight of Dashi and turnip) - [Seasoning] Light Soy Sauce: 2 1／2 tablespoons (about 0.6% salt of the weight of Dashi and turnip) - Yuzu: 1 ## Recipe 1. 1. Sprinkle salt on the sea bream's head and body offcuts, then pour boiling water over them to blanch and coagulate the surface protein. 2. 2. Rinse under running water to remove scales and other impurities. 3. 3. Cut the turnip into approximately 5cm pieces and remove the surface. Boil it until soft in rice rinse water, combine it with the sea bream, and simmer with a wooden drop-lid in the seasoning. Tai Kabu. 4. 4. Finally, garnish generously with finely cut yuzu and serve. Tai Kabu. ## Provider Information provider : Recipe provided by: "Kyoto no kyodo ryori (Kyoto's Local Cuisine)" (co-authored by Hisako Iizuka, Sachiko Shigeno, and Minako Hori) 

# Grilled Hamo (Pike Conger Eel) ｜ Our Regional Cuisines **Cuisine Name**: Grilled Hamo (Pike Conger Eel) **Region**: Our Regional Cuisines ## Main Lore Areas Location: Kyoto City, Nakatan Region, Tango Region ## Main Ingredients Used Pike Conger Eel (Hamo) ## History, Origin, and Related Events Pike conger eel, often referred to as Hamo, plays an essential role in Kyoto's cuisine. It thrives in the seas influenced by warm currents, and several tons are caught annually in the Tango waters. However, most of the Hamo consumed in Kyoto comes from the Seto Inland Sea or the Genkai Sea.Resembling eels or conger eels in shape, some Hamo can reach almost 2 meters in length. The larger ones are often over ten years old. These fish hide in sandy mud bottoms or rocky holes during the day and become active at night, favoring a diet of fish, shrimp, and crabs. With sharp teeth and a fierce temperament, Hamo may continue to move violently and even bite after being caught. Despite this ferocious appearance, the flesh is beautifully white with a delicate flavor.Preparing Hamo can be challenging due to its numerous small bones, but it has become an integral part of Kyoto's cuisine, largely because the resilient Hamo could be transported live to Kyoto from faraway places.Chefs use a unique technique called "honekiri" (bone cutting) to deal with the problematic small bones during cooking. Mastering this method requires skill, and it is often said that a Kyoto chef isn't fully trained until they have learned it.Though it's unclear when Hamo consumption began, a compilation from the latter part of the Edo period titled "Hamu hyakuchin" (Sea Eel Hundred Rarities) lists over 100 Hamo dishes. Traditional dishes such as blanched hamo no otoshi, shabu-shabu, sashimi, and others are still enjoyed today, with grilled Hamo being a standard offering. ## Opportunities and Times of Eating Habits Hamo is in season from early summer through late summer to autumn. As its preparation requires significant effort, it's rarely cooked at home and typically enjoyed at restaurants.It also features prominently in the "Gion Festival" (held from July 1st to 31st), a significant intangible folk cultural property of Japan and a UNESCO intangible cultural heritage. Often referred to as the "Hamo Festival," Hamo dishes are served as ceremonial meals during this time. ## How to Eat Grilled Hamo can be marinated in a soy sauce-based sauce or salted before grilling. It complements rice as a side dish or can be enjoyed as a snack with sake. Since Hamo's meat is thin, care is required when grilling to avoid drying and hardening on high heat. ## Efforts for Preservation and Succession Though rarely made at home, it is a delicacy served in ryotei and kappo restaurants. Some even offer full-course menus of Hamo, including grilled Hamo, Hamo Shabu, and Hamo Sushi. ## Ingredients - Hamo: 1 piece (after bone removal) - Sauce: 6 tablespoons (ratio of 40% dark soy sauce, 50% sake, 10% mirin) ## Recipe 1. 1. Cut the Hamo to fit the pan size and skewer the body lengthwise with four sticks to prevent the skin from shrinking and curling up. When skewering, thread it along the skin, taking care not to let the skewer tip protrude. 2. 2. Before grilling, slightly shorten the flesh length. First, grill the skin side until well-seared, then flip it and grill the flesh for about 80%, and the skin for 20%, of the total grilling time. 3. 3. After grilling the Hamo as per step 2, pour the sauce over it and grill again in the pan. Repeat this process 2-3 times. ## Provider Information provider : Recipe provided by: "Kyoto no kyodo ryori (Kyoto's Local Cuisine)" (co-authored by Hisako Iizuka, Sachiko Shigeno, and Minako Hori) 

# Furofuki Dikon(Simmered Daikon Radish) ｜ Our Regional Cuisines **Cuisine Name**: Furofuki Dikon(Simmered Daikon Radish) **Region**: Our Regional Cuisines ## Main Lore Areas Whole Kyoto Prefecture ## Main Ingredients Used Shogoin Daikon ## History, Origin, and Related Events Several varieties of daikon radish are enjoyed in Kyoto. Among them are the "Aomi Daikon" from Nakagyo Ward, "Karashi Daikon" from Kita Ward, and "Sawaga Daikon" from Maizuru City in the Chutan area. However, the most well-known is the Shogoin daikon. This radish's ancestor, "Miyashige Daikon," was cultivated from seeds brought from Owari during the Bunsei period (1818-1830). Farmers in the Shogoin area of Otagi County (now Shogoin, Sakyo Ward) selectively bred a round variety of Miyashige Daikon that became known as Shogoin Daikon. It is grown throughout the prefecture, in locations including Kyoto City, Kameoka City, Kumiyama Town, and Kyotango City in the Tango region. Shogoin Daikon, along with Aomi Daikon and Karashi Daikon, is recognized as a traditional Kyoto vegetable that has been cultivated in the city for generations.The flesh of Shogoin Daikon is dense yet soft, sweet, and devoid of bitterness. Known for its low tendency to fall apart when cooked, it boasts a smooth and viscous texture when simmered due to its high water content and low fiber content. "Furofuki Daikon" is a typical regional dish made with Shogoin Daikon. ## Opportunities and Times of Eating Habits Planting of Shogoin Daikon seeds starts in late August, with shipments beginning in mid-November through February of the following year. The peak shipping period lasts about two months from November, with mid-December considered the optimal season. During this time, a traditional event known as "Daiko taki" (Radish Burning) takes place at various temples around the prefecture. Worshippers enjoy a simmered dish of Shogoin Daikon as they pray for a year free of illness and calamity. "Furofuki Daikon" continues to be a winter delicacy enjoyed by people of all ages."Furofuki Daikon" is still made at home and is enjoyed as a winter delicacy by all generations. ## How to Eat Shogoin daikon is mainly used in cooked dishes because it does not fall apart easily when cooked. It is also low in bitterness. It's prepared by simmering sliced Shogoin Daikon with kombu dashi in a pot until soft, often enhanced with white miso or yuzu miso for added flavor. ## Efforts for Preservation and Succession This staple winter dish is enjoyed not only in ordinary households but is also served in high-end restaurants. Additionally, "Furofuki Daikon" appears on the lunch menu of elementary schools. ## Ingredients - Daikon radish (thickly sliced and peeled): 4 slices, approx. 500g - Water: 3 cups (approx. 120% of the weight of the daikon) - Kombu (kelp): 10g (approx. 2% of the weight of the daikon) - Light Soy Sauce: 2 teaspoons (approx. 0.5% salt content of the weight of the daikon) - Dengaku miso: 4 tablespoons (70g) - Finely sliced yuzu peel: - Water that has been used to wash rice: ## Recipe 1. 1. Peel the daikon skin rather thickly to enhance the texture, then boil the daikon in the rice water until a bamboo skewer can easily pass through. 2. 2. Simmer the daikon from step 1 in water with kombu, adding light soy sauce, and season lightly (lighter than soup) until it becomes tender. 3. 3. Knead and heat the Tengaku miso, pour it on top of the radish from step 2. Lastly, garnish with yuzu peel strips. ## Provider Information provider : Recipe provided by: "Kyoto no kyodo ryori (Kyoto's Local Cuisine)" (co-authored by Hisako Iizuka, Sachiko Shigeno, and Minako Hori) 

# Matsutake Rice ｜ Our Regional Cuisines **Cuisine Name**: Matsutake Rice **Region**: Our Regional Cuisines ## Main Lore Areas Nantan Region, Chutan Region, Tango Region ## Main Ingredients Used Tamba matsutake and rice ## History, Origin, and Related Events Matsutake mushroom production thrives in the Nantan region's city of Nantan and the cities of Ayabe and Fukuchiyama in the Chutan region. These regions market their mushrooms as "Tamba matsutake," known for their fragrant aroma and elastic texture. The scent is particularly prized, and it's often said that a car filled with freshly harvested Tamba matsutake will be permeated with its rich fragrance. Matsutake is also produced in the Yamashiro region, in the southern part of Kyoto Prefecture, and is sold as "Yamashiro matsutake." Its taste and flavor are considered on par with Tamba matsutake.Before World War II, the prefecture's matsutake production exceeded 1200 tons per year. However, in recent years, this number has plummeted to just a few tons. A significant factor contributing to this decline is the lifestyle changes resulting from rapid economic growth. As the use of electricity, oil, and propane has increased, pine leaves and branches are no longer utilized as fuel. This leaves more pine forests untouched, creating an environment in which matsutake, preferring dry and arid soil, struggles to grow amidst various trees and weeds. Furthermore, recent insect damage to pine trees has caused many trees to die, further aggravating the decline in production. Even today, cultivating matsutake remains unfeasible. Maintaining mountains and pine forests to foster favorable growing conditions is still necessary. In response, a project to improve the matsutake environment was initiated across the prefecture in 1978 (Showa 53), involving measures such as the removal of mid-layer trees and humus. This is known as the "Kyoto method."Against this backdrop, kyoto's matsutake is highly valued as a premium ingredient. When the season arrives in the fall, it's served in ryotei and kappo restaurants in dishes like “matsutake rice”, “osumashi”, and “sukiyaki”. ## Opportunities and Times of Eating Habits The matsutake season spans from September to early November. The mushrooms are referred to as "koro," "wan," or "hiraki" depending on their age, with "koro" being the youngest. For matsutake rice, the strongly aromatic "hiraki" is said to be the best. While matsutake dishes are mainly found in ryotei and kappo restaurants, they are also prepared in homes near the production areas. ## How to Eat Thinly sliced matsutake is cooked with rice and kombu dashi before being eaten. Garnishing it with mitsuba makes for a visually appealing dish. ## Efforts for Preservation and Succession As more and more pine forests are left untouched, matsutake production has declined sharply since before World War II. In Kyoto Prefecture, the slogan "From Picking Matsutake to Making Matsutake" has been adopted, and collaborative efforts with producers are being made to create an environment conducive to matsutake growth. ## Ingredients - Rice: 3 cups - Matsutake: 100g - [A] Light soy sauce: 3 tablespoons - [A] Sake: 1 tablespoon ## Recipe 1. 1. Wash the rice and leave in a strainer for about 30 minutes. 2. 2. Instead of washing the matsutake, wipe the surface with a damp, tightly wrung cloth. Sharpen the hard tip on the stem as you would a pencil. If there's dirt or insects, wash lightly in diluted saltwater. 3. 3. Place the rice, matsutake, and [A] ingredients in a rice cooker and cook, then allow it to steam. ## Provider Information provider : Original source of the recipe: "Kyo gochisosama okasan no aji (Delicious treats from Kyoto - taste like mother's cooking)," Kyoto Prefectural Lifestyle Research Group Liaison Council. 

# Mibuna Mustard Salad ｜ Our Regional Cuisines **Cuisine Name**: Mibuna Mustard Salad **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City ## Main Ingredients Used Mibuna and Mustard ## History, Origin, and Related Events Mibuna is a traditional vegetable from Kyoto, originating in the Mibu area of Kyoto City. It is believed to have been developed in the 1800s as a natural hybrid of mizuna. The exact time when it was first distinguished from mizuna is unclear, but documents from 1804 (Bunka 1) mention "mibuna produced in Mibu."Unlike mizuna, mibuna has round, spoon-shaped leaves without notches at the edges. Its taste is spicier and slightly more bitter compared to the refreshing flavor of mizuna. Mibuna is cultivated throughout Kyoto City, but the main production area within Kyoto Prefecture is in Hiyoshi Town, Nantan City. While some is grown outdoors for pickling, the primary cultivation method is year-round greenhouse farming, allowing for approximately five harvests a year.Kyoto Prefecture has recognized vegetables that have been grown in the area for many generations as "Traditional Vegetables of Kyoto." The prefecture is actively working on their branding, including all vegetables grown within its borders prior to the Meiji era, except for mushrooms and ferns. Mibuna is acknowledged as one of these traditional vegetables.Utilized in a wide array of dishes, mibuna features in mibuna mustard salad, mixed dishes, pickles, salads, and stir-fries. ## Opportunities and Times of Eating Habits Large pieces of mibuna are primarily used in Kyoto pickles called "senmaizuke." It first hits the markets around December, peaks in January, and is sold until about March. Recently, however, the cultivation of smaller, mizuna-sized plants has become widespread. Since mibuna is now a year-round crop, it has become more accessible as a flagship product representing Kyoto vegetables. Mustard salad is a staple dish that can also be prepared at home. ## How to Eat Boiled mibuna is chopped into roughly 1 cm pieces and enjoyed mixed with seasonings like ground sesame, mustard paste, and kombu dashi.The texture varies with the length of the mibuna, and the flavor changes based on the seasoning, so recipes can differ between households. ## Efforts for Preservation and Succession Since mibuna is readily available all year round, "mibuna mustard salad" has become a familiar home-cooked dish. As a certified traditional vegetable of Kyoto, Hiyoshi Town in Nantan City (the largest production area in the prefecture) is working to share the charm of mibuna and cooking recipes with the world, and to preserve and pass on this culinary tradition. ## Ingredients - Mibuna: 300g - [A] Soy Sauce: 1 tablespoon - [A] Mustard: 1 teaspoon - [A] Mirin: A little ## Recipe 1. 1. Boil Mibuna in hot water with a pinch of salt. 2. 2. Cut it into 1-2cm pieces. 3. 3. Drain the water, let cool, then mix with the [A] ingredients. ## Provider Information provider : Recipe provided by : "Kyo Gochisousama Omachan no Aji" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) 

# Minazuki ｜ Our Regional Cuisines **Cuisine Name**: Minazuki **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Uiro, azuki beans ## History, Origin, and Related Events Various local confections have developed in Kyoto, including rakugan, which is made by molding dough mixed with sugar and syrup in a wooden mold; wasanbon, which is made by molding high-quality wasanbon sugar in a wooden mold; and ariheito, which is made by boiling sugar and syrup together and molding it by hand. Mizunazuki" is another local confection traditionally eaten throughout the prefecture. It is made of white Uiro (rice cake) topped with azuki beans and cut into triangles.During the Heian period (794-1185), the court people used to take a sip of ice stored in an icehouse in the Nishigamo district of Kyoto's Kita Ward to get rid of the heat. At that time, ice was a luxury item, and the common people rarely had the opportunity to eat it. It is said that this is why people began to eat "mizunashi" (waterless moon), which is shaped like ice.In Kyoto, on June 30, "Nagoshi-no-harae," a Shinto ritual to purify the "sins and impurities" of the six months from January to June, is held at shrines in various parts of the city. During this ritual, mizunagetsu is eaten to drive away sins and pray for good health and good fortune. The triangular shape of mizunashizuki is a symbol of ice to ward off the heat, and the red color of the azuki beans is meant to drive away evil spirits.Kyoto Prefecture has designated mizunazuki as a "traditional Kyoto food" as it is an artistic food based on the culture of the imperial court and the tea ceremony nurtured in Kyoto. In designating it as such, the prefecture has established the following criteria: all products must be made by hand, and wooden molds must be hand-carved. ## Opportunities and Times of Eating Habits Mizunazuki is eaten during "Natsukoshi-no-harae," a Shinto ritual to pray for good health on June 30, the last day of the year, and is a traditional food. ## How to Eat The Uiro dough is poured into a steamer basket and steamed, then lined with large Dainagon azuki beans or amanamame (sweet soybeans) and steamed again. It is common to buy ready-made Uiro. It is best to cool it down a little before eating to enjoy its cool texture. In recent years, not only white Uirou but also modern variations such as green tea, brown sugar, and chestnut flavored Uirou have been sold. ## Efforts for Preservation and Succession Wagashi is sold at wagashi stores and supermarkets on days other than June 30. Some people make them at home to celebrate "Natsukoshi-no-harukeri" (summer purification).Since it is designated as a "traditional Kyoto food" by Kyoto Prefecture, its appeal is being communicated both inside and outside of the prefecture. ## Ingredients - Flour (light flour): 90g - Rice flour: 10g - Sugar: 80g - Sweet red beans: 100 g - Water: 300cc - Paper carton of milk: (1000ml) ## Recipe 1. 1. (1) Cut out one side of the milk carton to make a sink mold. (2) If using sugar-sweetened soybeans, rinse them in water beforehand and remove the sugar. (2) If using sweetened soybeans that have been sprinkled with sugar, rinse them in water to remove the sugar before use. (3) Put the flour, rice flour, and sugar in a bowl and knead well, adding water little by little to prevent lumps from forming (kneading gives the dough a firm texture). 2. 2. Keeping the dough made in step (1) on its side, sprinkle the amanatto on the bottom and pour (3) slowly into the dough. 3. 3. Cover the mold with plastic wrap and microwave at 600W for 6 minutes. The heating time may vary depending on the wattage of the microwave oven. 4. 4. Allow to cool naturally for a while. About 30 minutes before serving, place in the refrigerator to cool further. 5. 5. Cut the milk carton with scissors to make it easier to take out, take out the Mizunashi and cut into triangles. ## Provider Information provider : "Kyo Gochisousama Mom's Taste" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) 

# Shibazuke ｜ Our Regional Cuisines **Cuisine Name**: Shibazuke **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City ## Main Ingredients Used Shiso, cucumber, eggplant, myoga, etc. ## History, Origin, and Related Events In Kyoto, where underground water flows, vegetables have been cultivated in various parts of the city since ancient times. As a result, a culture of pickles using vegetables has developed. Shibazuke" is one of Kyoto's representative pickles, and along with "sukkizuke" and "senmaizuke," is regarded as one of the three most popular pickles in Kyoto. Shibazuke is made by pickling eggplant, cucumber, myoga, etc. in salt with shiso leaves. It is characterized by its bright purple color and sour taste.The Ohara area in Sakyo-ku, Kyoto City is known as a production center of "aka shiso" (red perilla). It is highly valued for its color and aroma, and is in high demand both within and outside of the prefecture. The Ohara area's red shiso is considered the closest to the original variety because it has been cultivated more than 800 times and because the area's location in a basin prevents pollen from flying in from outside the region.Shibazuke is said to have been invented by Seio Daishi, a monk at the famous Sanzen-in Temple in Ohara. The name is said to have originated with Kenreimonin, the empress of Emperor Takakura. When local residents presented Kenreimonin, who resided quietly at Jakkoin Temple in Ohara, with a pickle made from shiso, she was delighted with its taste. The local people were so pleased with the taste that they named the dish "Murasaki haazuke" (purple leaf pickles) after the bright purple color. Because of this, "shibazuke" has become a staple in Ohara area households. ## Opportunities and Times of Eating Habits Because it is a preserved food, it can be enjoyed all year round. It is readily available at direct sales stands and supermarkets, and has become an indispensable product for pickle vendors. It is also well known throughout Japan as a side dish for rice and a snack.Ohara district holds "Aka shiso opening" from July 1 to 31 to coincide with the shiso harvest season. On the first day of the event, an "akashiso memorial service" is held, and visitors can try their hand at making shibazuke. ## How to Eat Cut eggplant, cucumber, etc. into bite-size pieces and mix them with shiso leaves and salt. After letting them sit for a while to absorb the water, transfer them to a pickle container and let them sit for a few days. When fermentation is complete, eat as a side dish with rice or as a snack. ## Efforts for Preservation and Succession Even today, akashishiko is sold at direct-sales stores, supermarkets, pickle shops, etc. Many families make homemade "Shibazuke" during the harvest season. ## Ingredients - eggplant: 10kg - Perilla Seeds: 1kg - Myoga: a little - cucumber: up to 2kg - Green chili pepper: 500g - Salt: 550g ## Recipe 1. 1. Remove the stems from eggplant, wash, and cut into 5 mm thick slices. 2. 2. Cut green pepper in half lengthwise. 3. 3. Cut cucumber into large diagonal slices. 4. 4. Wash shiso with its branches, remove leaves, chop roughly, and mix with eggplant. 5. 5. Cut myoga into thin slices. 6. 6. Fill a container with the eggplant and shiso leaf mixture to a thickness of about 10 cm, sprinkle with salt, and pickle the myoga, cucumber, and green chilies alternately. 7. 7. Place more shiso leaves on the top. 8. 8. Place a weight equal to the amount of ingredients. 9. 9. After soaking for a day and night, pour off and discard any black pickling liquid, and store with the clean liquid 3 to 4 cm above the lid. ## Provider Information provider : "Kyo Gochisousama Mom's Taste" (Kyoto Prefecture Liaison Council of Life Research Groups) 

# Senmaizuke ｜ Our Regional Cuisines **Cuisine Name**: Senmaizuke **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City ## Main Ingredients Used Shogoin turnip ## History, Origin, and Related Events Senmaizuke" is a pickle made by pickling thinly sliced Shogoin turnips in salt. It is one of the three most popular pickles in Kyoto, along with "sukkizuke" and "shibazuke". Unlike conventional pickles, it is not intended to be preserved for a long period of time and is delicately pickled.It is said to have been invented by Ohfuji Tozaburo, a chef at the Imperial Palace during the Edo period (1603-1868). Later, Ohfuji Tozaburo became a pickles merchant and sold "Senmai-zuke" (pickled sliced radish), which quickly became popular. The product quickly became popular and was even selected as one of the national specialties at the National Exposition held in Kyoto in 1890.The turnip used is the traditional Kyoto vegetable "Shogoin turnip. It is said that this turnip originated in the Kyoho period when a farmer in Shogoin, Sakyo-ku brought back seeds of Omi turnips that had been cultivated in Otsu City, Shiga Prefecture, and started growing them. It is the largest turnip in Japan, weighing from 4 to 5 kg in large pieces, and has a soft and elegant flavor. As "senmaizuke" became popular, its cultivation flourished. In Shino-machi, Kameoka City, where Shogoin turnips are famous, production began soon after World War II. Most of the "senmaizuke" produced in Kyoto comes from this area. It has been certified as a "traditional vegetable of Kyoto" as it has been eaten in Kyoto since ancient times.Kyoto Prefecture designates traditional foods made with traditional ingredients and techniques as "traditional Kyoto foods" and Senmaizuke is one of them. ## Opportunities and Times of Eating Habits Senmaizuke is made around November, when the Shogoin turnips are ready for shipment. During this season, long-established pickle shops that open their facilities to the public use large barrels to make large quantities, and the sight of this is a typical winter scene in Kyoto. It is also made at home during the Shogoin turnip harvest season. ## How to Eat Shogoin turnips are cut into thin slices and pickled in vinegar with kombu (kelp) and chili peppers. Unlike conventional pickles, it is not intended to be preserved for a long time and is not fermented with lactic acid. Originally, pickles were pickled in salt and then lacto-fermented.In addition to eating it as it is, there are also arranged recipes with karasumi or smoked salmon on the side. ## Efforts for Preservation and Succession In Kyoto, pickles are always sold in stores specializing in pickles during the season.In Shino-machi, Kameoka City, where it is produced, producers and direct sales offices cooperate to offer hands-on experience in making "senmaizuke" to spread awareness of the deliciousness of Shogoin turnips.The Shogoin turnip is designated as a "traditional Kyoto food," and the prefectural government and the growers' association are working to spread awareness of its deliciousness. ## Ingredients - Shogoin turnip (10-15 cm in diameter): 1kg - salt: 20g - Kelp: 45g - Red Hot Pepper: Appropriate amount - [A] Vinegar: 200cc - [A] Sugar: 90g sugar - [A] Mirin (sweet cooking rice wine): 40cc ## Recipe 1. 1. Peel thickly the Shogoin turnip and cut into about 2 mm thick. 2. 2. Sprinkle salt, put a weight on it and soak it for a day and night, then drain in a colander. 3. 3. Cut kombu into small pieces and remove seeds from Red Hot Pepper. 4. 4. Combine A and simmer for a minute, then let cool. 5. 5. Place turnips and kelp alternately in a container, add Red Hot Pepper, pour in 4 and put a light weight on the container. Leave for a day and night. ## Provider Information provider : "Kyo Gochisousama Omachan no Aji" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) 

# Ujikintoki (Shaved ice) ｜ Our Regional Cuisines **Cuisine Name**: Ujikintoki (Shaved ice) **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City, Yamashiro area ## Main Ingredients Used Uji green tea, Ogura-an (sweet bean paste), ice, etc. ## History, Origin, and Related Events Uji tea is one of Japan's representative high-grade teas, and its cultivation began in 1191 when Zen monk Eisai brought back tea seeds from the sect of Zen Buddhism, and priest Meie sowed them in Toganoo, Ukyo-ku, Kyoto City. During the reigns of Ashikaga Yoshimitsu and Yoshimasa, tea cultivation was encouraged and tea gardens were opened in Uji City. As the custom of tea drinking spread, Uji tea became a first-class product used as a gift. People also enjoyed "tea fighting," in which they would try to guess where the tea was grown. The "chanoyu," or the appreciation of tea utensils and decorations for the tea ceremony, was born and spread to the masses. In the mid-Edo period, the "Uji method" was established by Nagatani Soen. This method involved rubbing steamed tea sprouts over a roasting furnace and then drying them. Tea made using this method became popular in Edo (Tokyo) and was well known throughout the country.Today, Uji City, Wazuka Town, Minamiyamashiro Village, and other areas in the Yamashiro region of southern Kyoto Prefecture, as well as the Nakatan and Tango regions, are the main tea-producing areas.There are various types of Uji tea. There are sencha, made by steaming and rubbing sprouts grown in the open air; gyokuro, made by covering the sprouts to prevent direct sunlight; tencha, made by avoiding direct sunlight like gyokuro and not rubbing the steamed leaves; and matcha, a powdered form of tencha.Uji matcha is the highest grade of tea, and is also used to make ice cream and ice cream. Uji Kintoki, shaved ice topped with Ogura-an (sweet bean paste) and matcha syrup, is a classic matcha-based sweet. It is served at cafes and tea stores in Kyoto City and other parts of the prefecture. ## Opportunities and Times of Eating Habits It is sold year-round at cafes, restaurants, and other eateries, but is preferred in summer. Matcha syrup made with Uji tea is sold at Uji tea specialty stores in Kyoto. ## How to Eat Shaved ice is served in a bowl and topped with sweet bean paste and green tea syrup. In restaurants, shaved ice is often arranged in a parfait-like style with a gorgeous arrangement of shiratama (white rice balls), ice cream, and green tea jelly. ## Efforts for Preservation and Succession It is served at restaurants in sightseeing spots in Kyoto Prefecture and in southern Kyoto, such as Uji City, which is close to the production area. Although there are many restaurants nationwide that offer this product, in many cases, they do not use Uji tea. Uji Kintoki," which uses Uji tea, is offered at Uji tea specialty stores and roadside stations in Kyoto. ## Ingredients - Uji green tea: 5g (1 tbsp) - Granulated sugar: 100 g - Hot water: 70 ml - white bean flour: 50g - water: about 45ml - ice: about 800g - Grain red bean paste (Kyoto Dainagon azuki beans, etc.): 100g ## Recipe 1. 1. Heat sugar and water to dissolve and make a syrup. 2. 2. Add a little of the heated syrup to the matcha tea, strain it through a tea strainer, knead it, and gradually pour in hot water to make matcha syrup. If there are any lumps of matcha, scrape them with a fine strainer. 3. 3. After removing the heat, put the mixture in the refrigerator and chill it well. 4. 4. Put the white bean flour in a bowl and add water little by little to make a dough as thick as an earlobe. 5. 5. Divide the dough into 12 pieces and roll them out to about 2 cm in diameter. 6. 6. Boil plenty of water in a pot and boil the white dumplings for 2 to 3 minutes. 7. 7. Make shaved ice for 4 people using a shaved ice machine. 8. 8. Top with green tea syrup, shiratama and sweet bean paste. ## Provider Information provider : TOMIZ (Tomizawa Shoten)/cuoca 

# Kigosho ｜ Our Regional Cuisines **Cuisine Name**: Kigosho **Region**: Our Regional Cuisines ## Main Lore Areas Kyoto City ## Main Ingredients Used Kigosho ## History, Origin, and Related Events Fushimi Togarashi" is a traditional Kyoto vegetable cultivated in the Fushimi Ward area of Kyoto City. Although the details are not clear, it is recorded in "Yongshu fushi," a geographical journal compiled in 1684, that it was cultivated in Yamashiro-no-kuni (present-day southern part of Kyoto Prefecture). Kyoto Prefecture has designated vegetables that have been cultivated in the prefecture since ancient times as "Kyoto's traditional vegetables" and is attempting to brand them. In branding, the vegetables are defined as those introduced before the Meiji era, and are grown in all areas of Kyoto Prefecture, excluding mushrooms and ferns.While chili peppers are generally thought of as spicy, the Fushimi Togarashi is also known as "Fushimi amanaga" because it is not spicy and has a unique sweet taste. When ripe, the fruit turns red like a red pepper, but the pungency does not increase. The blue and red fruits are sometimes combined to add color to dishes.Compared to the "Manganji Togarashi," which is also grown in Kyoto, it is slender and 10 to 15 cm long. In the market, it is known by the nickname "Aoto.The young leaves are called "Kigosho" and together with the small fruits are used for food such as tsukudani. Fushimi Togarashi is often used, but other chili peppers may also be used. The leaves are tender and have a subtle chili pepper flavor and a distinctive bitterness. ## Opportunities and Times of Eating Habits Fushimi Togarashi is in season from early May to late October. Currently, they are cultivated in various parts of the prefecture, and some efforts are being made to expand the harvest season by using plastic greenhouses. Because it is not spicy and can be eaten even by children, it is popular among people of all ages as Kyoto's midsummer side dish. ## How to Eat Boil chili leaves quickly in hot water, then drain well and stir-fry them with soy sauce or sake before eating. It is popular not only as an accompaniment to rice, but also as a snack. It is also delicious with baby sardines. ## Efforts for Preservation and Succession Fushimi Togarashi" and its leaves are sold at direct sales shops and supermarkets. It is popular as a home-style dish, and because it is not spicy, even children can eat it.In recent years, a variety called "Kyotona" has been developed that specializes in eating the leaves. ## Ingredients - Chilli Leaves: 500g - Sesame oil: 2 tbsp. - [A] Sake: 3 tbsp. - [A] Soy sauce: 2 tbsp. - [A] mirin (sweet cooking sake): 2 tbsp. - [A] Sugar: 1 tbsp. ## Recipe 1. 1. Remove the leaves from the chili pepper branches. 2. 2. Heat sesame oil and fry the chili leaves. 3. 3. When tender, add A. Stir-fry until the flavors are well blended. Stir-fry until the flavors are well blended. ## Provider Information provider : "Kyo Gochisousama Okasan no Aji" (Kyoto Prefecture Lifestyle Research Group Liaison Council) 

# Barazushi ｜ Our Regional Cuisines **Cuisine Name**: Barazushi **Region**: Our Regional Cuisines ## Main Lore Areas Tango area ## Main Ingredients Used Rice, vinegar, mackerel, dried shiitake mushrooms, eggs, kanpyo, kamaboko, bamboo shoots, pickled ginger ## History, Origin, and Related Events Mackerel has long been a popular fish among the people of Tango Peninsula, which faces Wakasa Bay. At a time when refrigeration technology was not yet developed, mackerel lost its freshness very quickly, so innovations were devised to prolong the enjoyment of mackerel. “Heshiko”, which is marinated in salt and then pickled in sake lees, is another dish that was created to prolong the quality of mackerel, and grilling is another method of preserving them. It is said that the mackerel was either grilled or salted before being transported inland on the "Mackerel Road", the route used to transport fish and shellfish from Wakasa Bay to the capital (Kyoto). Accordingly, many of the local dishes around Mackerel Road are made with grilled mackerel. “Barazushi” is another local dish that uses grilled mackerel, and is characterized by its minced mackerel and a variety of other ingredients on top. "Matsubuta", a shallow wooden box, a sushi-kiri (a spatula for separating Barazushi), a tetsuki (colander), and other unique tools are used. Locals often call it "Barazushi", but officially it is called "Tango Barazushi". The most popular theory about the origin of "Barazushi" is that the ingredients and mackerel are scattered on top of the sushi rice (onomatopoeia “bara bara”), but there is another theory that it comes from mixing the sushi rice in a flat colander called a "baratetsuki". In the past, people used to boil mackerel for a long time to make mince, but nowadays they often use canned food as a substitute. As a result, local supermarkets sell oversized cans of mackerel that are not found in other parts of the country. ## Opportunities and Times of Eating Habits Even today, it is eaten at festivals, weddings, and other celebratory occasions. It is also a standard dish at events such as Hina Matsuri (Girls' Day Festival) and sports festivals, seasonal events such as New Year's and Obon, birthdays, and other occasions when many people gather. ## How to Eat A thin layer of sushi rice is spread inside the matsubuta, on top of which is sprinkled mackerel cooked in a sweet and spicy sauce, dried shiitake mushrooms, broiled egg, fish paste, red ginger, and other seasonal ingredients in a colorful manner. Sometimes it is made in a single layer, but sometimes it is made in two layers, with the ingredients placed between the two layers of sushi rice, to give it a more attractive cross-sectional appearance when cut. When ready, it is cut into pieces and eaten. Although the use of mackerel oboro is essential, the other ingredients used and whether it is made in one or two layers vary from household to household. ## Efforts for Preservation and Succession The dumpling has been handed down from mothers and grandmothers, and is still made for celebrations and other occasions. It is also served at school lunches and available at restaurants and supermarkets.In recent years, events to experience "barazushi" making have been held at tourist facilities and local events. ## Ingredients - Rice: 1 sho (1.5 kg) - [Mixed vinegar A] vinegar: 280cc - [Mixed vinegar A] Sugar: 280g - [Mixed vinegar A] Salt: A little over 1 tbsp. - Seasoned Canned Mackerel: 440g 1 can - Sugar: 5 tbsp. - Eggs: 5 - Kampyo: 45g - burdock root: 100g - Dried shiitake mushroom: 20g - red ginger: 70g - green vegetables ( tree buds, green beans, cucumbers, etc.): As needed ## Recipe 1. 1. Cook rice and mix with mixed vinegar A while it is still hot. 2. 2. Soak kanpyo in water and cut into small pieces. Cut burdock root into small pieces. Cook together in soup stock. 3. 3. Soak dried shiitake mushrooms in water, cut into thin strips and cook in soup stock. Season with sugar and soy sauce (not included). 4. 4. Fry the canned mackerel with its juice in a small pan. Add the sugar after the meat has loosened and the water has evaporated. Finally, mix in the white of one egg to make oboro. 5. 5. Add a pinch of salt to the remaining egg to make a thinly fried egg. 6. 6. Cut the red ginger into thin strips. 7. 7. When the sushi rice cools down a little, mix in the kanpyo (dried gourd). 8. 8. Wet a matsubuta (shallow wooden box) with vinegar, put 7, burdock root and oboro on top, then put egg, shiitake mushrooms, red ginger and greens. If you do not have a matsubuta, put sushi rice in a dish and put the ingredients on top of it. ## Provider Information provider : "Kyo Gochisousama Okasan no Aji" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) 

# Zoni made with white miso ｜ Our Regional Cuisines **Cuisine Name**: Zoni made with white miso **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used White miso, round rice cake, kashira-imo (parent taro), daikon (Japanese radish) ## History, Origin, and Related Events Zoni is unique in its ingredients in each region of Japan. The ingredients and taste of the soup stock, the ingredients that go into it, and the shape of the rice cake vary from region to region. The custom of eating zoni with rice cakes on the first three days of the New Year is said to have existed in the Heian period (794 - 1185). Later, in the Muromachi period (1336-1573), zoni became a celebratory meal for samurai families, incorporating a variety of good luck ingredients and taking root in many areas. The zoni that is eaten at New Year in Kyoto is a "Zoni made with white miso”, which includes a round rice cake, kashira-imo (parent taro), daikon (Japanese radish) and a branded Kyoto vegetable, Kintoki carrot. A round rice cake represents a wish for happiness and long life, a kashira-imo means prosperity of descendants and success in life, and a round slice of daikon means happiness, and a slice of daikon in the shape of a tortoise shell means long life. Kintoki carrot is sometimes included to ward off evil because of its vivid red color. White miso is said to have originated in Kyoto and has been made since the Heian period. A luxury product made from rice, white miso was mainly consumed by the nobility since it was valuable at the time. Compared to other miso developed for storage purposes, such as barley miso and soybean miso, the fermentation period is shorter (one week to 10 days) and less salt is used, resulting in a mellow and sweet finish. ## Opportunities and Times of Eating Habits It is eaten in every household on the three days of the New Year. Although it is not customary to eat shiro-miso on a daily basis, many households prepare shiro-miso for the special occasion of New Year's Day. ## How to Eat Peel and boil kashiraimo and daikon radish, and cut them into round or tortoise-shaped slices. Similarly, if you want to add kintoki carrots, cut them into round slices and boil them. Put the prepared yam and daikon radish in a bowl, and add the softened round rice cake. Finally, pour the white miso paste spread in the broth and serve. The rice cake may be baked, but is often boiled so as not to disturb the flavor of the white miso. ## Efforts for Preservation and Succession Every year, each family makes mochi, and the method of making mochi has been handed down from generation to generation. In addition, elementary school students learn how to make Zoni from making white miso using soybeans, and there is an environment where students can learn the traditional "Zoni with white miso" at a cooking school. In addition, restaurants also offer their own special zoni. ## Ingredients - kashiraimo (the parent taro of taro): 1／2 - Zoni Daikon radish: 1／6 - Round rice cake: 2 to 4 pieces (as you like) - Dashi stock (kelp): 3 cups - White miso: 250g - bonito threads: As needed ## Recipe 1. 1. Peel kashiraimo and boil until a bamboo skewer penetrates. Use low heat to prevent spilling. You can also steam them in a seiro (earthenware pot) or use a pressure cooker. 2. 2. Boil Zoni-daikon radish in round slices without peeling. When the soup stock comes to a boil, lower the heat and dissolve the white miso well. 3. 3. Grill the round rice cake a little to soften, put it in a bowl with the yam and daikon radish, and serve with the threaded bonito on top. ## Provider Information provider : "Kyo Gochisousama Okasan no Aji" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) 

# Taitan of Manganji Togarashi and Jako ｜ Our Regional Cuisines **Cuisine Name**: Taitan of Manganji Togarashi and Jako **Region**: Our Regional Cuisines ## Main Lore Areas Chutan area, Kyoto city ## Main Ingredients Used Manganji Togarashi (Manganji Amato), Jako (dried young sardines) ## History, Origin, and Related Events “Taitan of Manganji Togarashi and Jako” is a popular home-style simmered dish using Manganji Togarashi (Manganji red pepper), one of the brand products of Kyoto, and Jako (dried young sardines). "Taitan" refers to a side dish made by cooking it in such a way that the ingredients slowly soak up the soup stock. Because Manganji Togarashi is a summer vegetable, it is often served on the table in summer. It is the longest of the large sweet peppers; it is also slender, slim at the top and slightly curved all over, fresh dark green, glossy and taut, and refreshing looking. It is said to have been cultivated around the end of the Taisho period (1912-1926) in the Manganji area of Maizuru City, Kyoto Prefecture, as a result of the natural hybridization of “Fushimi Togarashi”, a traditional Kyoto vegetable, with California Wonder, a native of North America. It is a vegetable with a fresh taste and fleshy texture. Although it is called red pepper, it is not spicy and is safe for children to eat. ## Opportunities and Times of Eating Habits Manganji Togarashi are harvested and shipped from mid-May to late October, and can be found in supermarkets and grocery stores. Therefore, "Manganji Togarashi and Jako no Takiitan" is a summer side dish that is made and eaten on a daily basis. ## How to Eat Cut Manganji Togarashi into bite-size pieces and cook with baby sardines in soup stock, soy sauce, mirin, and sake. When lightly cooked, serve on a plate. Be careful not to overcook the Manganji Togarashi, or the texture will be lost. Some home cooks tear the Manganji Togarashi by hand, but it is better to cut it with a knife because the flavor and goodness of the Manganji Togarashi can easily escape. ## Efforts for Preservation and Succession Even today, when Manganji peppers become available in stores, they are made at home. Because it is easy to make, it is popular as a reserve food. Some restaurants serve "Manganji Togarashi and Jako takitan" as a regular summer menu. ## Ingredients - Manganji peppercorns: 200 g - Chirimenjako (dried young sardines): 20 g - oil: 1 tbsp. - [A] Soy sauce (dark): 2 tbsp. - [A] Sugar: 1.5 tbsp. - [A] mirin: 1 tbsp. - [A] Dashi stock: 50cc ## Recipe 1. 1. Remove seeds from Manganji Togarashi and wash. 2. 2. Put oil in a pan and heat. After a while, add dried baby sardines and Manganji Togarashi and saute. 3. 3. When softened, add A, mix well, and cook over medium heat. ## Provider Information provider : "Kyo Gochisousama Okasan no Aji" (Kyoto Prefecture Lifestyle Research Group Liaison Council) 

# Kinome-ae of bamboo shoots ｜ Our Regional Cuisines **Cuisine Name**: Kinome-ae of bamboo shoots **Region**: Our Regional Cuisines ## Main Lore Areas Yamashiro area, Kyoto city ## Main Ingredients Used Bamboo shoots, Kinome (leaves of Japanese pepper) ## History, Origin, and Related Events The "Kyoto bamboo shoots" are known for their soft, white flesh and lack of bitterness, and are cultivated in a unique way using the moso bamboo variety. The Kyoto-style softening method is used including processes such as “Shindome” to stop the ends of the parent bamboo, “Shikiwara” to spread straw over the entire field, and “Tsuchiire” which deepens the soil layer and prevents the skin of the bamboo shoots from oxidizing and turning black. In addition to this meticulous work, the Nishiyama area, the largest production area for bamboo shoots in Kyoto Prefecture, has acidic soil with good drainage and high magnesium content, and many hills with good sunshine, which makes it possible to grow high-quality bamboo shoots. As the region is famous for its bamboo shoots, there is a tradition of tasting them in various ways in spring when they are in season. If you are lucky enough to get some freshly harvested bamboo shoots, they are served as popular dishes such as sashimi, “bamboo rice” and “Wakatakeni” (simmered bamboo shoots). “Kinome-ae of bamboo shoots” is very popular as a reminder of the arrival of spring. It is a dish of bamboo shoots dressed with Kinome (leaves of Japanese pepper) which are also in season in spring. “Kinome-ae" is a local dish that is so widely and commonly known that it reminds people of bamboo shoots. ## Opportunities and Times of Eating Habits Kyo bamboo shoots are harvested from early to late March, with the peak season from mid-April to early May. Since the season of bamboo shoots and sprouts is also spring, it is eaten as a dish that heralds spring. ## How to Eat The mushrooms and boiled spinach are grated with white miso paste, sugar, and egg yolk in a mortar and pestle, and then mixed with boiled bamboo shoots. The egg yolk gives the miso a glossy and rich flavor, but it does not last long, so it is best to store any leftover in the refrigerator. Kinome miso can also be served with vinegared miso for a different taste. ## Efforts for Preservation and Succession Even today, the taste and method of making miso is passed down from generation to generation, with each household still making it in the spring. It is also featured in school lunch menus and cooking class menus, and there are opportunities to taste "bamboo shoots with kinome" at restaurants and other places. ## Ingredients - boiled bamboo shoots: - tree bud: - Spinach tips: - [A] White miso: 50g - [A] Sugar: 2 tsp. - [A] Egg yolk: Half ## Recipe 1. 1. Scoop out the tree buds in a mortar and pestle until they lose their shape. 2. 2. Boil spinach until colorful and finely chop the tender part of the spinach. 3. 3. Put A into 1 and 2 and mix well. 4. 4. Cut bamboo shoots into dice and mix into 3. ## Provider Information provider : "Kyo Gochisousama Okasan no Aji" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups) 

# Kuromameni ｜ Our Regional Cuisines **Cuisine Name**: Kuromameni **Region**: Our Regional Cuisines ## Main Lore Areas Nantan area, Chutan area, Tango area ## Main Ingredients Used Tamba black soybean(Tamba kurodaizu) ## History, Origin, and Related Events Kurodaizu is a black soybean that comes mainly from the Tamba area, including Kyotamba Town and Nantan City. The cultivation of soybeans has a long history, and soybeans themselves were counted as one of the five main grains by the time of “Kojiki” (record of ancient matters, edited in 712) and “Nihonshoki” (chronicles of Japan, edited in 720), but it is not known when a variety of soybeans, the Tamba black soybean, was established. In the tenth century, it was distinguished from the soybean as a "black bean" in books, and in the sixteenth century, the name "black bean" was used as an offering to the court, suggesting that cultivation was already flourishing by this time. Because the land is fertile and they are cultivated in an inland climate with a large temperature difference between day and night, the grains grow large and have a rich taste. Because of the long cultivation period of six months and the technical difficulties, the beans were sometimes called "Kurou mame (hardship beans)" by some growers. Large, wrinkle-free, shiny, black soybeans have a great taste when cooked. Recipes such as edamame and bean rice with unripe beans are common, as they allow you to enjoy the flavors of the ingredients directly. In the New Year's Osechi cuisine, they are made into "Kuromameni” (simmered black beans) and then served. “Kuromameni” represents a wish for longevity and good health, as well as a wish to be able to work as diligently as possible to get a deep suntan. ## Opportunities and Times of Eating Habits Black soybeans bloom around August, and from September to October, the pods begin to bear fruit, which turn black after a while. Around October, just before they turn black, black soybeans for edamame are harvested. Black soybeans for cooked soybeans are harvested around November. Before harvesting, the leaves around the fruit are removed, and the fruit, exposed to sunlight, gradually dries and changes from oval to round in shape.Kuromame-ni" (black soybean stew) has become an indispensable dish in Osechi cuisine to pray for good health and longevity. ## How to Eat Black soybeans are cooked with sugar and soy sauce. When the beans are cooked, serve in a bowl and eat as is. It is very tasty when cooked slowly over low heat to make them fluffy. ## Efforts for Preservation and Succession Black soybeans are a staple of Osechi cuisine, but they are also eaten year-round at other times of the year as "black soybean stew" and "gohan (soybean rice)".At local elementary schools, black soybeans are taught as part of home economics cooking classes, and are sometimes served as a side dish in school lunches at the beginning of the year.In recent years, various arrangements of dishes have been developed, and some communities even sell sweets and tofu made from black soybeans. ## Ingredients - Black soybeans: 700g - [A soup stock] Water: 12 cups - [A soup stock] Sugar: 500g - [A soup stock] Soy sauce: 0.5 cups - [A soup stock] Salt: 1 tbsp. - Rusty nails (wrapped in gauze): 15 nails ## Recipe 1. 1. Wash black beans and put them in a colander. 2. 2. Put all ingredients of A in a pot and bring to a boil. After it cools down, add black beans and soak for 4 to 5 hours. 3. 3. Bring 2 to a boil over high heat, then lower the heat and remove any foam with a ladle. When it boils again, add ½ cup of water, cover with a medium lid and simmer over low heat for 8 hours. ## Provider Information provider : "Kyo Gochisousama Okasan no Aji" (Liaison Council of Kyoto Prefecture Lifestyle Research Group) 

# Osaka zushi (Osaka Sushi) ｜ Our Regional Cuisines **Cuisine Name**: Osaka zushi (Osaka Sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Osaka City, All of Osaka Prefecture ## Main Ingredients Used Rice, eggs, sea bream, shrimp, conger eel ## History, Origin, and Related Events A collective term for sushi made in Osaka, which includes pressed sushi, rolled sushi, and steamed sushi. While in Tokyo, "sushi" typically refers to hand-pressed nigiri sushi, the representative form of sushi in Osaka is oshizushi, where rice and ingredients are layered and firmly pressed.Among oshizushi, a particularly notable variety is the "nisun rokubu no kaiseki," also known as boxed sushi. Originally, pressed sushi featuring common fish like mackerel and horse mackerel was popular among the general public. However, during the Meiji era, the sushi restaurant "Yoshino Sushi" in Semba, Osaka, devised boxed sushi using premium ingredients such as sea bream, shrimp, and conger eel. This compact box, filled with bite-sized, colorful sushi, gained immense popularity among the local patrons as a convenient bento for intermission during theater performances and as a gift. Eventually, it became a well-known and beloved hospitality dish throughout Osaka.Boxed sushi is sometimes referred to as Osaka sushi. Furthermore, there are occasions where a combination of Osaka's unique sushi styles, such as oshizushi, thick rolled sushi, and Datemaki (sweet rolled omelet), are served together as Osaka sushi. ## Opportunities and Times of Eating Habits Even today, it is cherished by the people of Osaka as a companion for traditional performances such as Kabuki and Rakugo, as well as a special treat for festive occasions. ## How to Eat To make sushi, the sushi rice is prepared. Each ingredient is seasoned with dashi or simmered broth, and sometimes marinated in vinegar. The sushi rice is packed into a wooden frame, layered with ingredients like rolled omelet and pre-prepared items, and then firmly pressed with a lid. The resulting block is cut into bite-sized pieces and arranged in a box.Because it is made by pressing out air, it has excellent shelf life. The flavor remains intact over time, and often, the sushi rice and ingredients develop a richer taste if left for a while after preparation. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Due to the time and effort involved in preparing ingredients, such as marinating fish in vinegar or slowly simmering shiitake mushrooms, the number of establishments offering this traditional style of sushi is decreasing. However, the efforts of existing sushi shops in the city center to pass down traditional techniques and flavors are helping to preserve this culinary art. ## Ingredients - [Sushi Rice] Rice: 3 cups - [Sushi Rice] Soup kombu(=kelp): 10 cm square - [Awase-zu(sweet and sour dressing) A] Vinegar: 4 tbsp. - [Awase-zu(sweet and sour dressing) A] Sugar: 1.5 tbsp. - [Awase-zu(sweet and sour dressing) A] Salt: 1 tsp. - Shrimp: 2 - [Seasoned Vinegar B] Vinegar: 2 tbsp. - [Seasoned Vinegar B] Sugar: 0.5 tbsp. - [Seasoned Vinegar B] Salt: 0.5 tsp. - [Seasoned Vinegar B] Egg: 1.5 - [Seasoned Liquid C] Dashi (=Japanese soup stock): 0.5 tbsp. - [Seasoned Liquid C] Mirin(=sweet rice wine): 0.5 tbsp. - [Seasoned Liquid C] Sugar: 1 tbsp. - [Seasoned Liquid C] Salt: A little - Grilled conger eel (store-bought): 2 - [Seasoned Liquid D] Dashi (=Japanese soup stock): 70 cc - [Seasoned Liquid D] Dark soy sauce: 2 tbsp. - [Seasoned Liquid D] Mirin(=sweet rice wine): 2 tbsp. - [Seasoned Liquid D] Sugar: 1 tbsp. - Dried shiitake mushrooms: 3 - [Dipping Sauce E] Dipping sauce: 100 cc - [Dipping Sauce E] Sugar: 1.5 tbsp. - [Dipping Sauce E] Dark soy sauce: 1 tbsp. - Small pickled sea bream (store-bought): 3 - Grilled seaweed: 1／3 sheet - Ingredients for thick rolls and Datemaki are excluded.: ## Recipe 1. 1. Remove the back vein from the shrimp, wash with water, skewer a bamboo stick along the back from tail to belly, and boil in salted water. 2. 2. Once cooled, remove the skewer, peel the shells, and soak in the combined vinegar mixture [B] for 5-6 minutes before cutting into two pieces. 3. 3. Season the eggs with [C] and cook them to a thickness of about 2 cm. 4. 4. Boil the grilled conger eel in [D] for about 10 minutes, let it cool while soaking in the cooking liquid. 5. 5. Rehydrate the shiitake mushrooms in water, simmer in [E] to absorb the flavor, then finely chop. 6. 6. Adjust the size of items 2, 3, and 4 to fit the sushi mold, cut them into rectangles, and press them into the mold. 7. 7. Wet the sushi mold, place wet leaf wraps cut to the size of the mold, evenly pack sushi rice, place the omelet on top, arrange the shrimp attractively, add another layer of leaf wraps, cover with a pressing lid, and evenly apply pressure with a wooden mold. 8. 8. Using the same method, fill half the sushi rice, sprinkle with item 5, add the remaining sushi rice on top, layer with conger eel and leaf wraps, then press. 9. 9. Similarly, fill half the sushi rice, lay out grilled seaweed, place the remaining sushi rice on top, layer with small pickled sea bream and leaf wraps, then press. 10. 10. Cut 7, 8, and 9 into six equal portions each, and arrange one type on each serving dish. ## Provider Information provider : "Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture" (Foundation Osaka school lunch association of public interests) 

# Takoyaki (Octopus Balls) ｜ Our Regional Cuisines **Cuisine Name**: Takoyaki (Octopus Balls) **Region**: Our Regional Cuisines ## Main Lore Areas Osaka City ## Main Ingredients Used Wheat flour, dashi (=Japanese soup stock), eggs, boiled octopus, tenkasu(=deep fried dough) ## History, Origin, and Related Events When it comes to the taste of Osaka, the first thing that comes to mind is likely takoyaki. It is made by pouring a mixture of dashi(=Japanese soup stock), eggs, and wheat flour into round indentations on a griddle, adding chopped octopus as the filling, and cooking it into a round shape. It is then enjoyed with sauce and mayonnaise. It is a soul food for the people of Osaka.Originally offered at dagashiya (cheap snack shops) and yatai (food stalls) during the late Meiji era to the Taisho era, it is said to be a derivative of the popular snack for children known as "choboyaki." The classic fillings included konjac(=yam cake), dried shrimp, pickled radish, and the seasoning involved adding soy sauce to the batter before cooking it into a round shape. In the late Taisho era, with the advent of radio broadcasting in Japan, a yatai food called "radio-yaki" was named after the cutting-edge technology of radio. In the early Showa era, takoyaki using octopus as a filling began to be sold at yatai in Osaka. Initially, it was eaten plain, but after the war, the introduction of rich sauce led to the establishment of the current style, where takoyaki is topped with sauce, aonori(=seaweed flakes), and bonito flakes, and served on a boat-shaped tray with toothpicks. It eventually became a well-known specialty of Osaka, widely loved across the country, and has now become a staple in the world of street food enjoyed by people nationwide. ## Opportunities and Times of Eating Habits It is a readily available and familiar light snack. In Osaka, it has widely permeated as a home-cooked dish, and many households own a takoyaki maker. Today, not only across various regions in Japan but also in major cities around the world, there is an increasing number of establishments offering takoyaki. Additionally, frozen takoyaki has become a staple side menu item in restaurants and ramen shops in places like the United States. ## How to Eat To make takoyaki, heat the pot of the takoyaki maker, grease it with oil, and pour the batter into the molds until the edges are covered. Place one piece of octopus and then add tenkasu(=deep fried dough). As the edges start to cook, use a pick to tuck in any overflowing batter and shape it into a round form. Once cooked, remove it from the maker, brush on a rich sauce, and sprinkle with aonori(=seaweed flakes) and bonito flakes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Various shops that specialize in takoyaki sell their own uniquely crafted variations. In Dotonbori, numerous takoyaki stalls line the streets, and many tourists enjoy trying different ones as they stroll around. Additionally, takoyaki has established a solid position as a souvenir from Osaka, and a wide variety of takoyaki-related products are promoted to tourists. There are also many organizations, such as the Japan Konamon Association and the Kamikata Okonomiyaki Takoyaki Cooperative, actively working to promote and develop the culture of teppan konamon, including takoyaki. ## Ingredients - [Batter] Cake flour: 300g - [Batter] Dashi(=Japanese soup stock): 1,100cc - [Batter] Eggs: 3 - [Batter] Salt: 2-3g - Oil: As needed - Boiled octopus: 200g - Tenkasu(=deep fried dough): 60g - [Toppings] Rich sauce: To taste - [Toppings] Aonori (seaweed flakes): To taste - [Toppings] Shaved bonito flakes: To taste - [Toppings] Mayonnaise: To taste ## Recipe 1. 1. Cut the boiled octopus into pieces about 15mm in size. 2. 2. [Batter]In a bowl, beat the eggs well, then add dashi(=Japanese soup stock), cake flour, and salt in that order. Mix by cutting through the mixture until the flour is fully incorporated. Don't worry about any lumps; they will disappear after about 10 minutes. Once the mixing is complete, transfer the batter to a measuring cup. 3. 3. Preheat the takoyaki maker to 220℃ and lightly coat it with oil. 4. 4. Drop a small amount of batter into each hole; when you hear a sizzling sound, quickly pour the batter into all the holes. Ensure that the entire plate is filled with batter. Since the flour tends to settle, mix the batter well before pouring. 5. 5. Immediately add octopus pieces and sprinkle tenkasu(=deep fried dough) over the entire surface. 6. 6. After about 1-2 minutes, when the edges of the batter turn white, insert a skewer around each hole and cut the batter into portions. 7. 7. Quickly flip each piece starting from the edge hole. Instead of flipping all at once, first turn each piece 90 degrees, and then flip them all. (By turning 90 degrees before flipping completely, you can create a round takoyaki with the batter flowing out before it's fully cooked inside.) 8. 8. Even after flipping the entire batch, continue flipping without resting your hands. Shape the takoyaki into a beautiful sphere while tucking in any protruding parts. 9. 9. If there are holes or if some holes have less batter, add more batter to fill them. 10. 10. Swap the takoyaki between holes that are well-cooked and those that are not to even out the cooking. 11. 11. Brush a little oil on the surface for a glossy finish and to achieve a crisp texture while cooking. ## Provider Information provider : Japan Konamon Association 

# Senba jiru (Soup of salted mackerel and daikon radish) ｜ Our Regional Cuisines **Cuisine Name**: Senba jiru (Soup of salted mackerel and daikon radish) **Region**: Our Regional Cuisines ## Main Lore Areas Osaka City ## Main Ingredients Used Salted mackerel, daikon radish ## History, Origin, and Related Events A dish made with salted mackerel scraps and daikon radish, "Senba jiru" has been a beloved home-cooked meal in the Osaka district of Senba for a long time. It offers a refined taste with the rich flavor of mackerel broth and is also known as "Senba-ni." This dish embodies Osaka's frugal approach to using every part of the fish, making it a typical example of "end-of-the-line cooking."Senba was a bustling wholesale district in Osaka, serving as the commercial hub from the Meiji era to the Taisho era. During that time, the diet of the households, which employed many apprentices, consisted of simple meals such as chazuke (boiled rice soaked with tea) and pickles in the morning and evening, and a simple soup with one dish for lunch. Only twice a month, dishes like salted mackerel were served. After extracting the flesh from the fish, the head, bones, and scraps were used to make broth, and this, combined with simmered daikon radish, became Senba jiru. This economical and quickly prepared dish became highly valued in busy merchant households and eventually became a staple in daily meals due to its efficiency. ## Opportunities and Times of Eating Habits Still enjoyed as a daily meal at home and served in eateries throughout the city, Senba jiru remains a popular dish. It is particularly favored during the autumn when mackerel is in season and the winter when there's a craving for warm soups. ## How to Eat Made by simmering mackerel bones and daikon radish in dashi (=Japanese soup stock) of konbu seaweed, and seasoned with salt, Senba jiru is garnished with green onions. Originally utilizing salted mackerel scraps, the dish was appreciated for the natural flavors of the salt and dashi (=Japanese soup stock). In recent years, it's common to substitute fresh mackerel fillets and add ingredients like vinegar or soy sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Passed down through generations, Senba jiru is not only a household staple but also a dish preserved and offered in various restaurants and traditional Japanese inns across the city. ## Ingredients - Mackerel: 1 (300g) - Daikon Radish: 10cm (440g) - Green Onions: 1 (25g) - Leeks: 6cm (20g) - Ginger (grated): 1 piece (70g) - Kombu(=kelp): 5cm (10g) - Water: 1 L - [Seasonings A] Sake: 2 tbsp. - [Seasonings A] Light soy sauce: 1 tbsp. - [Seasonings A] Salt: 1 tsp. - Yuzu Peel: 4g ## Recipe 1. 1. Rinse the mackerel thoroughly with water, cut it into suitable sizes, generously salt it, and let it sit for about 1 hour. 2. 2. Wash off the salt from the mackerel and cut it into 2cm pieces. 3. 3. Place the mackerel head, bones, and fillets in a bowl, pour hot water over them, then rinse them under cold water and drain excess moisture. 4. 4. Peel the daikon radish, cut it into tanzaku-cut about 5cm in length, and briefly boil them. 5. 5. Cut the leeks and green onions into julienne strips along the fibers, soak them in water to turn them into white leeks. 6. 6. In a pot, combine the specified amount of water, kombu(=kelp), and the mackerel remains from step 3. Bring to a boil, then reduce the heat, remove any scum, and simmer for about 10 minutes. Strain using a paper towel, add the daikon radish, mackerel fillets, and mid-bones. Bring it to a gentle boil, check the seasoning, and adjust the flavor with [Seasonings A]. 7. 7. In individual bowls, arrange daikon radish, mackerel fillets, and mid-bones. Pour the broth over them, add a few drops of grated ginger juice, and garnish with white leeks and yuzu peel on top before serving. ## Provider Information provider : "A Taste of Japan, A Taste of Naniwa" (Osaka Prefecture Food Lifestyle Improvement Liaison Council) 

# Decchi Yokan/ Red Bean Jelly ｜ Our Regional Cuisines **Cuisine Name**: Decchi Yokan/ Red Bean Jelly **Region**: Our Regional Cuisines ## Main Lore Areas Hokusetsu Area ## Main Ingredients Used Ito Kanten(=agar-agar), Koshian (=Red bean paste) ## History, Origin, and Related Events In the mountain villages of the northern Settsu region, the production of agar, known as "kanten," became active during the harsh winters of the late Edo period. Kanten is made in a process of freezing and thawing seaweed, removing any impurities with water, and then further drying the substance. Some of the kanten produced in the northern Settsu region was exported overseas through Nagasaki.One confection made using locally produced kanten is "Decchi Yokan.” Unlike the more expensive sugar-intensive smooth yokan (a sweet bean jelly), Decchi Yokan uses less sugar and does not have a long shelf life, making it more suitable for winter production and consumption. It features a modest and refreshing taste.The name Decchi Yokan has two potential origins: one theory suggests that it is named so because the reduction process during cooking is not as thorough as in the case of smooth yokan, making it like a "half-portion" similar to that of an apprentice (Decchi)); another theory suggests that it was called this because it was an inexpensive treat brought back as a souvenir by apprentices when they returned home.It's worth noting that in Kawachi, a variant of Decchi Yokan is made using wheat flour instead of kanten, and it is steamed, resulting in a different texture. ## Opportunities and Times of Eating Habits In the northern Settsu region, agar, known as "Kanten(=agar-agar) ," was traditionally produced during the winter, which coincides with the agricultural offseason. Due to the limited shelf life of "Decchi Yokan" and the fact that it doesn't keep well, it is consumed during the winter season. Even today, it continues to be manufactured and sold as a seasonal confection in local confectionery shops. ## How to Eat Heat the soaked agar threads in water until completely dissolved. Add sweet "koshian(=red bean paste)" and sugar to the mixture, stirring well. Once it comes to a boil, remove it from the heat. While stirring, let it cool, then pour the mixture into a mold to set. Once it has solidified, remove it from the mold and cut it into rectangular pieces. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)During winter, it is sold in local confectionery shops and is also offered as a return gift for hometown tax donations, showcasing it as a regional specialty. ## Ingredients - Agar threads: 15g (or 8g Agar powder) - Water: 1 liter - Koshian(=Sweet red bean paste): 500g - Sugar: 250g ## Recipe 1. 1. Rinse the agar threads quickly and squeeze out excess water. Place them in 1 liter of water and bring to a boil. 2. 2. Heat until the agar threads are completely dissolved. Add "koshian(=Sweet red bean paste)" and sugar, mix well, and bring to a boil. 3. 3. While stirring, cool the mixture to around 40°C, pour into a mold, and let it set. 4. 4. Once set, remove from the mold and cut into rectangular shapes. ## Provider Information provider : "Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture" (Foundation Osaka school lunch association of public interests) 

# Kitsune Udon ｜ Our Regional Cuisines **Cuisine Name**: Kitsune Udon **Region**: Our Regional Cuisines ## Main Lore Areas All of Osaka Prefecture ## Main Ingredients Used Udon, Dashi (Japanese soup stock), Fried thin tofu ## History, Origin, and Related Events Kitsune Udon in Osaka is a dish where udon noodles are topped with a broth made primarily from ingredients like kombu (kelp) and mackerel flakes. This flavorful broth is complemented with sweet and savory simmered aburaage (deep-fried tofu pockets). Osaka udon is known for its broth that blends well with the noodles, providing a chewy yet not overly thick texture.Among the various udon dishes, Kitsune Udon holds a special place in the hearts of Osaka locals and can be considered one of the most beloved udon dishes in the prefecture.The history of noodle consumption, including udon and soba, traces back to being special meals in temples and shrines. Over time, these noodles became a staple in the daily diet of people across Japan. In Osaka, the history of udon consumption is extensive. During the construction of Osaka Castle by Toyotomi Hideyoshi, there were reports of udon and soba shops lining an area known as "Sunaba" (a material storage location) near present-day Shinmachi in Osaka. The widespread popularity of udon in Osaka began around the mid-Edo period. As commerce thrived in the bustling city known as the "Kitchen of the Nation," ingredients such as kombu from Hokkaido, wheat flour, and salt gathered along with various foodstuffs. These carefully selected ingredients were used to make udon.In the early Meiji era, numerous noodle factories emerged in Osaka, and due to the busy nature of these establishments, many eateries began sourcing noodles from these factories. Simultaneously, both restaurants and households put considerable effort into refining the taste of their broths and dipping sauces.It is said that Kitsune Udon had its origins in 1893 (Meiji 26) at the udon shop "Matsubaya" (now Usamitei Matsubaya) in the Osaka district of Funamachi. A customer placed a piece of aburaage served as a side dish on plain udon and enjoyed the combination. This marked the beginning of Kitsune Udon in Osaka.Osaka residents take great pride in their rich broth culture and their deep affection for konamon (flour-based food) culture. Kitsune Udon perfectly embodies these two elements, offering a simple yet deeply satisfying culinary experience for the people of Osaka. ## Opportunities and Times of Eating Habits Easily enjoyed both at home and in local eateries, it is a casual everyday meal. It is consumed throughout the year regardless of the season. ## How to Eat Prepare a udon broth by simmering dashi stock with soy sauce, mirin, sugar, and other seasonings. Simmer oil-drained aburaage (fried tofu) in a mixture of dashi broth, sugar, soy sauce, and other seasonings until sweet and savory. Place boiled udon in a bowl, top it with the simmered aburaage, pour the udon broth over it, and sprinkle chopped green onions on top. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is made and enjoyed in households and various eateries throughout Osaka and beyond. Although originating in Osaka, this dish is not only popular across Japan but also appreciated in various parts of the world. Additionally, there are several organizations, such as the Osaka Noodle Industry Cooperative and the Japan Konamon Association, actively promoting and disseminating information through websites, social media, etc. contributing to its widespread recognition and development. ## Ingredients - Udon: 2 servings - Dashi (=Japanese soup stock): 600 cc - [Dashi (=Japanese soup stock)] Water: 1000 cc - [Dashi (=Japanese soup stock)] Kombu (=kelp): About 5x6 cm (2 x 2.4 inches) - [Dashi (=Japanese soup stock)] Bonito flakes or dried fish: 40 g - [Dashi (=Japanese soup stock)] Sugar: 6 g - [Dashi (=Japanese soup stock)] Salt: A pinch - [Dashi (=Japanese soup stock)] Light soy sauce: 1.5 tbsp. - [Dashi (=Japanese soup stock)] Mirin(Sweet rice wine), sake: 1 tsp. each - Fried thin tofu: 2 sheets - [Fried thin tofu] Second dashi: 300 cc - [Fried thin tofu] Sugar: 10 g - [Fried thin tofu] Salt: A pinch - [Fried thin tofu] Light soy sauce: 1 tbsp. - Green onions (diagonally sliced): 30 g - Kamaboko (=fish cake): 2 slices - Yuzu (Japanese citrus): 2 slices ## Recipe 1. 1. In a pot, add water and kombu, let it sit for 40 minutes. Heat it, and once it starts boiling, add bonito flakes, simmer for 2-3 minutes, strain it through a sieve or cloth, then add sugar, salt, mirin, sake, and adjust the taste with light soy sauce. 2. 2. Add 400 cc of water to the dashi stock from step 1, bring it to a boil to create the second dashi. Then add sugar and salt to the second dashi, adjust the taste with light soy sauce, add the blanched fried thin tofu, and simmer for 3 minutes. 3. 3. Boil the udon noodles, drain them, transfer to a bowl, pour the warm dashi from step 1 over them, and garnish with fried thin tofu, green onions, kamaboko, and yuzu. ## Provider Information provider : Usamitei Matsubaya (Supervised by the Japan Konamon Association) 

# Ehomaki / Makizushi (Sushi rolls) ｜ Our Regional Cuisines **Cuisine Name**: Ehomaki / Makizushi (Sushi rolls) **Region**: Our Regional Cuisines ## Main Lore Areas Semba, Osaka (entire prefecture) ## Main Ingredients Used Rice, thick omelet, cucumber, mitsuba (Japanese parsley), conger eel, dried shiitake mushrooms, dried gourd strips, shrimp, eel kabayaki (grilled in soy sauce), seaweed ## History, Origin, and Related Events On Setsubun (the day that spring begins in the old Japanese calendar, nowadays usually marked between 2 and 4 February), it is customary to face the "lucky direction" for that year, and eat an entire makizushi (sushi roll) whole for good luck. These sushi rolls are referred to as ehomaki. The lucky direction is determined by onmyodo divination ("the way of yin and yang"), and varies depending on the year: in 2022 it was north-northwest, and in 2023 it is south-southeast.It is said that this custom began in Osaka, but its exact origin is uncertain. Various theories hold that it was born from a game in geisha quarters, or was practiced by the merchants of Osaka and Semba when praying for good business.It does not appear to have been a particularly prevalent custom before the end of World War II, but it was advertised from the 1970s as a sales promotion tactic by the seaweed industry. Furthermore, convenience stores and supermarkets started selling ehomaki in the 1990s, and from then on, the practice of eating these sushi rolls on Setsubun spread throughout Japan.Originally there were no particular rules or prescriptions on the kinds of sushi rolls eaten, but in recent years futomaki (thick sushi rolls) using 7 ingredients - to correspond to the Seven Gods of Fortune - have become the norm. ## Opportunities and Times of Eating Habits Supermarkets and convenience stores have devised a scheme where, every year during Setsubun, various ehomaki are arranged in lines. Some stores use an advance booking system, to avoid food waste. ## How to Eat The distinguishing feature of ehomaki is undoubtedly how they are eaten. You face the "lucky direction" for that year, and eat a whole ehomaki in silence, while wishing for good luck. ## Efforts for Preservation and Succession Ehomaki and makizushi are sold at convenience stores, supermarkets and many other stores nationwide during Setsubun. ## Ingredients - Rice: 3 go (approx 540ml) - Kombu kelp (10cm square): 1 sheet - Sake: 1 tbsp. - [For the sushi vinegar] vinegar: 4-5 tbsp. - [For the sushi vinegar] sugar: 3 tbsp. - [For the sushi vinegar] salt: 1 tsp. - Dried shiitake mushrooms: 8 - Reconstituted shiitake broth: 100cc - [A] dashi stock: 200cc - [A] sake, sugar, mirin, soy sauce: 2 tbsp. each - Dried gourd strips: 4 - Freeze dried tofu: 2 - [B] dashi stock: 200cc - [B] sugar, sake: 1 tbsp. each - [B] light soy sauce: 1 tsp. - [B] salt: Just a little - Egg: 3 - [C] sugar, sake: 1 tbsp. each - [C] soy sauce: 1 tsp. - [C] salt: Just a little - Cucumber: 1 - Toasted seaweed: 4 sheets ## Recipe 1. 1. Rinse the rice. Add the 10cm square of kombu and the sake, and boil until cooked. 2. 2. Mix the vinegar, sugar and salt. Once the rice is cooked, add the vinegar mixture to make sushi rice. 3. 3. Make stewed shiitake mushrooms: rehydrate the mushrooms in water, chop finely, and simmer with the seasonings marked [A]. Rub the dried gourd strips well in water, boil in plenty of water for approximately 5 minutes, then simmer with the mushrooms. 4. 4. Gently rinse the freeze-dried tofu in cold water, then simmer with the seasonings marked [B]. 5. 5. Make thick omelet: beat the eggs, then cook with the seasonings marked [C]. Cut into 8 long strips. 6. 6. Salt the cucumber, and cut into 8 long strips. Cut off the area with seeds, as this has too much moisture. 7. 7. Spread out a sushi mat, and lay the toasted seaweed vertically. Spread the sushi rice on the opposite side leaving 2cm of space. Spread the rice out to the four corners of the seaweed. Make a rim around the edge of the seaweed. 8. 8. Place the ingredients in the centre of the rice, in 1／4 increments. 9. 9. Roll everything up so that the near and far sides of the sushi rice come together.Place the winding end at the bottom, and cut into bite-size pieces. You can add conger eel, shrimp etc to the ingredients for more flavor. ## Provider Information provider : Yumiko Yamanaka