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# Uzume-meshi ｜ Our Regional Cuisines **Cuisine Name**: Uzume-meshi **Region**: Our Regional Cuisines ## Main Lore Areas Iwami region (Hamada city, Masuda city Hikimi town, Tsuwano town, etc.) ## Main Ingredients Used Wasabi, sea bream, japanese parsley, seasonal vegetables (carrots, burdock, shiitake mushrooms, satoimo, tofu and fried tofu, chicken, kamaboko), etc. ## History, Origin, and Related Events At first glance, it looks like “Ochazuke” (rice with green tea) with soup stock and wasabi (Japanese horseradish), but underneath the rice there are small pieces of sea bream and vegetables. Various theories remain as to the origins of this way of eating. For example, in the Edo period (1603 - 1868), when people were forced to be frugal and thrifty, they hid their extravagance from people, or they were embarrassed to be seen by others because the ingredients were poorly made. There is also a tradition to keep your eyes down when serving and eating. There is a similar dish in Yamaguchi Prefecture, which is said to have been handed down along with Buddhist beliefs, and some believe that animal products were not used originally. In 1939, “Uzume-meshi” was selected by the Imperial Household Agency as one of the "Five Famous Types of Japanese Rice" along with “Sayori-meshi” from Gifu Prefecture, “Fukagawa-meshi” from Fukagawa, Tokyo, “Chushichi-meshi” from Ogawa town, Saitama Prefecture, and “Kayaku-meshi” from the Namba region of Osaka. ## Opportunities and Times of Eating Habits It was served to guests as an evening meal to keep warm in the cold winter or as a hospitality dish for a New Year's event called "Harukagura" to worship the local deity. Today, it can be enjoyed throughout the year at tourist facilities as a local delicacy. ## How to Eat Stir-fry vegetables in a pot, add broth from sea breams and water, and simmer in soy sauce flavored a little thicker than that of sumashi soup. When the vegetables are tender, place the cooked ingredients on a bowl of rice, spread grated wasabi and top with rice.When eating, pour the broth from the pot over the rice and eat it as chazuke (rice with green tea). The key ingredient in this dish is wasabi, and it is considered a good idea to use fragrant wasabi grown in mountainous areas with clean water. In Tsuwano Town, wasabi is grown as a specialty and is used in the famous "Uzume-meshi" dish. The wasabi from Tsuwano is said to have a strong sweet taste that suits even foreign palates.The wasabi adds a nice accent to the light and simple taste of the rice. As you continue to eat, the ingredients come out of the rice, adding color to the dish. Enjoying what kind of ingredients are in the rice is one of the best parts of "Uzume-meshi". ## Efforts for Preservation and Succession Since it does not require much time and effort to cook, some households make it at home. It is also served at restaurants and events in Tsuwano. ## Ingredients - Rice: 1.5 gou - Taro: 8 pieces - burdock root: 100g - carrot: 60g - shiitake mushroom: 4 pieces - chicken meat: 32g - thick fried tofu: 1 piece - Dashi stock: 600cc - mirin: 2 tsp. - soy sauce: 2 tsp. - potato starch: a pinch - Wasabi (Japanese horseradish): as needed ## Recipe 1. 1. Cut taro and deep-fried tofu into chunks, and shiitake mushrooms into thin slices. Cut chicken meat into 1 cm cubes. 2. 2. Cut burdock root and carrot into small pieces and simmer in soup stock with 1. When vegetables are cooked, season with mirin and soy sauce and thicken with potato starch. 3. 3. Serve the gohan with rice and put 2 in soup bowls while still hot, then serve the rice on top of the gohan and top with wasabi. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council 

# Kakuzushi/Hakozushi ｜ Our Regional Cuisines **Cuisine Name**: Kakuzushi/Hakozushi **Region**: Our Regional Cuisines ## Main Lore Areas Iwami region ## Main Ingredients Used Seasonal vegetables such as vinegared rice, carrots, burdock, and shiitake mushrooms ## History, Origin, and Related Events “Kakuzushi” and “Hakozushi” are both types of pressed sushi. The difference lies in the shape and size of the wooden box used. “Kakuzushi” is a type of sushi that can be easily made with “Mossou”, a small wooden box (about 5 cm square). In addition to the square shape, there are also flower shapes and pine, bamboo and plum shapes. On the other hand, the wooden box used in "Hakozushi" is larger than that of "Kakuzushi" and the finished product is cut into pieces before serving. In recent years, there are many areas where "Kakuzushi" is made easily in small amounts, but there are also areas where "Hakozushi", which can be made in large quantities at a time, has taken root as a local dish. “Hakozushi”, traditional in the Iwami region, is a type of pressed sushi that does not use fish or meat. Layer the sushi rice and vegetables in a square wooden box and place a thin plate between them. Then it is repeated and stacked: sushi rice, vegetables, thin plate...and so on. Finally, push from the top and apply pressure, cut into pieces, and garnish with thin strips of egg, sakura denpu (pink-colored minced fish) and green leaves (sansho (Japanese pepper) and carrot leaves). It is said that in the Edo period (1603 - 1868), the wife of the local governor dispatched to the area around the shogunate's domain of Iwami Ginzan (silver mine) missed the taste of Edo and handed down the cooking methods to the locals. Another theory is that it was introduced as food for soldiers during the Warring States period (1467-1603). ## Opportunities and Times of Eating Habits In the old days, sushi was a dish made at home and eaten on special occasions. Kaku-zushi is small and easy to make, and in the past, each household had a wooden frame for making sushi, and it was common practice to make kaku-zushi on special occasions. Even today, the custom of making kaku-zushi for special occasions still exists. In the old days, wooden crates for sushi were passed down from generation to generation as part of the bride's wedding gifts.Because it can be preserved, it was served at festive banquets, and was also used as a gift for births and for visiting sick family members. ## How to Eat Kaku-zushi is wrapped in vinegared rice and appears to have only a decorative top and no ingredients, but as you eat it, the ingredients appear (in the case of hako zushi, the ingredients are cut into pieces and can be seen from the side).The ingredients are mainly vegetables, not meat or fish. Sushi rice is packed in a wooden frame, and carrots, burdocks, shiitake mushrooms, etc. cooked in sweet and spicy soy sauce and sugar are laid on top. After the top layer of sushi rice is covered, the lid is placed over the top and pressure is applied to complete the dish. The dish is sometimes finished with a sprinkling of egg, sakura-denbu, sansho (Japanese pepper), or other garnish to add color. There are no rules or regulations regarding the decoration of the dish, and each family's individuality comes out in the decoration. ## Efforts for Preservation and Succession The dumplings can be purchased at local supermarkets, direct-sales stores, and side dish stores. In addition, they are sometimes prepared as part of dietary education. ## Ingredients - Rice: 4 gou - [A] Sake: - [A] Kelp for soup stock: 10cm square - [B] Vinegar: 5 tbsp. - [B] Sugar: 2 tbsp. - [B] Salt: 1 tsp. - burdock root: 60g - carrot: 40g - Dried shiitake mushroom: 10g - Nagaten: 1／2 sheet - [C] Dried shiitake mushroom stock: 1 cup - [C] Soy sauce: 1 tbsp. - [C] Mirin: 2 tsp. - Kintoki beans: 16 pieces - Kinshi egg: as needed - green leaves: as needed - Sakura-denbu: as needed ## Recipe 1. 1. Wash rice and drain in a colander, then cook in A. 2. 2. Reconstitute dried shiitake mushrooms in water. (Use the stock for soup stock.) 3. 3. Cut burdock root and carrot into small pieces, and cut dried shiitake mushrooms into thin slices. Cut nagaten into small pieces. (Cut into small pieces as they are ingredients to be added to sushi.) 4. 4. Cook the ingredients in C and season to taste. 5. 5. When the rice is cooked, mix the mixed vinegar in B to make sushi rice. 6. 6. Put the ingredients in 4 and a kidney bean in the sushi rice, roll them up, and put them in a wooden crate. 7. 7. Garnish the top of the sushi rice with egg, green leaves (carrot leaves, etc.), and sakuradenbu. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council 

# Braised Oki Arame ｜ Our Regional Cuisines **Cuisine Name**: Braised Oki Arame **Region**: Our Regional Cuisines ## Main Lore Areas Oki Islands ## Main Ingredients Used Oki arame, carrots, fried tofu, etc. ## History, Origin, and Related Events Surrounded by the sea, Oki Islands is home to a wide variety of seaweed, such as wakame and nori. There are extensive seaweed beds within a range of depths from 0 to 20 meters, where seaweed can be harvested. The rough seas of the Sea of Japan provide delicious seaweed. At depths from 0 to 10 meters, seaweed beds of sargasso such as narasamo and isomoku, and the seaweed ebiamamo are formed. At depths from 10 to 20 meters, there are few species of seaweed, mainly kurome and nokogirimoku. Arame (Eisenia bicyclis), a specialty of Oki Island, grows in shallow water at depths from 2 to 3 meters and in ports. The uneven and rough ("arai" in Japanese) surface is believed to be the source of the name. Local people have long been familiar with this seaweed, which is rich in minerals and a blessing from the sea, and around springtime, dishes that use arame are on every household's table. Especially “Braised Oki Arame” is a familiar dish to the locals. Manpowered arame fishing is still practiced today, with fishermen wearing "Hako megane (box glasses)" made of glass set into wooden frames and using long sickles to harvest the arame in the sea. The arame is dried in the sun and then soaked in seawater to remove the astringency. It is then cooked over a fire and finally dried again. ## Opportunities and Times of Eating Habits Caught in Oki, arame is soft and wide, and is now eaten throughout the year because the shoots are harvested from February through spring and dried and preserved. It is often used in simmered or dressed dishes, as it has a crunchiness not found in other seaweeds. In addition to "Oki arame-no fry-simmered", which can be easily prepared, it is also eaten daily at home as tofu paste, salad, cooked rice, and kakiage. ## How to Eat Soak dried arame in water for about 2 hours to gradually regain its elasticity. After soaking in water, stir-fry arame in a pot or pan with carrots and chopped deep-fried tofu, and finish by boiling in dashi broth. Arame is easily cooked, so do not overcook it. Stir-frying in oil softens the fibers and enhances the flavor. ## Efforts for Preservation and Succession Even today, it is eaten daily at home. It is also served as a school lunch menu at elementary schools in Oki Island, and is also incorporated into local salons and men's cooking classes.Although the harvest has been declining in recent years, the arame fishing scene is still a winter tradition. ## Ingredients - Arame (dried): 20 g - carrot: 25 g - fried tofu: 1 - dried shiitake mushroom: 3 pieces - green pepper: 1 piece - Dashi stock: 50cc - sake: 2 tsp. - soy sauce: 1 1／3 tbsp. - sugar: 2 tsp. ## Recipe 1. 1. Put arame back in plenty of water. 2. 2. Make soup stock from dried sardines. 3. 3. Boil deep-fried tofu and cut into thin strips. Cut carrot and dried shiitake mushrooms into strips. 4. 4. Put salad oil in a pan, add drained arame and 3 ingredients. 5. 5. When the oil has coated all the ingredients, add broth and seasonings (sake, soy sauce, and sugar) and reduce to a simmer over low heat. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council 

# Nishime (simmered dish) of dried daikon ｜ Our Regional Cuisines **Cuisine Name**: Nishime (simmered dish) of dried daikon **Region**: Our Regional Cuisines ## Main Lore Areas Iwami region (Hamada city, etc.) ## Main Ingredients Used Dried daikon(Japanese radishes) ## History, Origin, and Related Events In Shimane Prefecture, the production of dry foods and preserved foods has been passed down from generation to generation. Daikons (Japanese radishes), especially those harvested from autumn to winter, have come to be made into dried daikons as a preserved food because there are not many vegetables that can be harvested in the spring after the winter. There are a lot of variations in the way daikons are stored. For example, in the Oki area, thick daikon is broken into four pieces and hung on the eaves to make dried daikon. The small daikons were cut into strips and made into dried daikons. In addition to preserving it, drying it out reduces the water content and concentrates flavor, sweetness and its nutritional value, including calcium. There is also a method of preserving fresh daikons by burying them in the snow to provide food until spring. Dried daikon is made in all parts of Shimane Prefecture, but "Nishime (simmered dish) of dried daikon" is a local dish mainly made in the Iwami region. ## Opportunities and Times of Eating Habits Dried daikon radish is a preserved food that is the result of the wisdom of the ancients. Dried daikon radish, which becomes more nutritious by drying, is eaten daily by ordinary households. ## How to Eat Dried daikon radish is used as an ingredient in various dishes such as curry and rice, vinegared dishes, salads, dressed dishes, cooked rice, dumplings, egg rolls, etc. In Iwami area, many local people choose "Nishime (boiled and seasoned dried radish)" as a standard menu item.Peeled daikon radish, cut it into round slices, and make a hole in the center with rapeseed chopsticks or other tools. The daikon radish with a hole in it is passed through two strands of straw, one at a time, alternating between the other, and then hung out to dry under the eaves of the roof for about a month, after which it is steamed. After steaming, the daikon radish is dried again in the cold wind, which gives it a strong sweet taste.Remove the dried daikon radish from the straw, return it in hot water, and fry the returned daikon radish in oil. The returned juice can be used as a soup stock, and is delicious when simmered with iriko, sake, mirin, soy sauce, and sugar. ## Efforts for Preservation and Succession Dried daikon radish can be purchased at local markets and is still eaten as a common home-style dish. In addition, hands-on classes are held for elementary school students to learn how to sow seeds, harvest, cook, and eat them. Dried daikon radishes made by housewives are sold at direct sales outlets. ## Ingredients - Dried daikon radish: 20 sheets - soaking liquid: to taste - Iriko: 30g - sake: 2 tbsp. - sugar: 1 tbsp. - soy sauce: 2 tbsp. - oil: to taste ## Recipe 1. 1. Wash dried daikon radish in water and soak in water for about 30 minutes. 2. 2. Put 1 in a pan, add more water, bring to a boil, turn off the heat, and let cool. 3. 3. Use the soaking liquid as soup stock. 4. 4. Sauté the rehydrated daikon radish in oil, add the rehydrated daikon radish juice to the pan and simmer over medium heat with iriko and sake. 5 Add sugar and soy sauce and simmer. 5. 5. Add sugar and soy sauce and simmer until the soup stock is absorbed. 6. 6. [Reference: How to make dried radish](1) Peel daikon radish and cut into less than 1 cm round slices.(2) Make a hole in the center with disposable chopsticks and thread strings alternately. (3) Hang them in a well-ventilated place to dry for about 3 weeks. (4) Boil water in a pot and place in boiling water for about 5 minutes. (5) Dry them again in the same place for about 2 weeks. For long-term storage, dry in a heated place. 7. 7. [Reference: How to rehydrate dried radish](1) Soak in water for about 30 minutes, put water and dried radish in a pot and heat. (2) Use the broth as a soup stock.(3) Stir-fry the rehydrated dried daikon radish in oil, add the rehydration liquid, and simmer with iriko, sake, mirin, and soy sauce. (4) It can be used in various dishes such as curry and rice, vinegared food, salad, salad dressing, cooked rice, gyoza, egg rolls, etc. ## Provider Information provider : Shimane Prefecture Dietary Improvement Promotion Council 

# Ishimochi Jako no Karaage ｜ Our Regional Cuisines **Cuisine Name**: Ishimochi Jako no Karaage **Region**: Our Regional Cuisines ## Main Lore Areas Seto Inland Sea Coast ## Main Ingredients Used Ishimochi Jako (Baby White Crocker Fish) ## History, Origin, and Related Events Ishimochi Jako is a small fish caught in the Seto Inland Sea from spring to summer. In some areas, it is called nebuto, and its standard Japanese name is tenjikudai. Because the otolith, a stone-like bone in the head, is larger than those of other fish, it cannot be eaten whole, but rather its head must be removed before cooking. Because it is a small fish, it has little flesh, but when fried and eaten bone by bone, it has a subtle sweetness to it. It is sweet and sticky, and is sometimes eaten as dumplings. ## Opportunities and Times of Eating Habits It is often eaten from spring to summer, when the Ishimochi Jako are caught. ## How to Eat Remove the heads and entrails from the Ishimochi Jako, wash, drain, dust with potato starch and deep fry in oil at 180°C. Sprinkle with salt and eat. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In addition to being eaten at home, it is also available as a side dish at supermarkets. It is also enjoyed with alcohol at restaurants. ## Ingredients - Ishimochi Jako (Baby White Crocker Fish): 300g - Salt: as needed - Pepper: as needed - Katakuriko (=potato starch): as needed - Mirin (=sweet rice wine): as needed ## Recipe 1. 1. Remove the head and guts off Ishimochi Jako. 2. 2. Season with salt, pepper, and mirin. 3. 3. Coat lightly with katakuriko (potato starch). 4. 4. Deep fry in oil at 170℃. ## Provider Information provider : Fisheries Division, Department of Agriculture, Forestry and Fisheries, Okayama Prefecture 

# Kenchin Soba ｜ Our Regional Cuisines **Cuisine Name**: Kenchin Soba **Region**: Our Regional Cuisines ## Main Lore Areas Niimi City ## Main Ingredients Used Soba noodles, Chicken, Tofu, Daikon radish, Carrot, Gobou(=Burdock), Fried thin tofu ## History, Origin, and Related Events Niimi City has a soil unsuitable for rice cultivation, and buckwheat has long been cultivated in the area. Kenchin-soba, which makes use of this buckwheat, is a hot soba noodle topped with kenchin soup, which is made by simmering vegetables such as tofu, radish, carrots, and gobou(=burdock) root in a soy sauce-based chicken broth. The word "kenchin" means to fry shredded ingredients in oil and roll them up, and it is said that since the Edo period (1603-1867), people have used kenchin soup, which goes well with handmade soba, for its nutritional value during the winter season. ## Opportunities and Times of Eating Habits It was eaten in Niimi, a region of farmers' fields, during the winter season when foodstuffs are scarce. ## How to Eat Heat oil in a pan, fry chicken, add tofu, vegetables, fried thin tofu, etc. and fry further. Add broth and simmer until the ingredients are soft. Once cooked, season with soy sauce, mirin(sweet rice wine) and salt to taste, and pour over boiled soba noodles. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is served at soba restaurants and other eateries, and is also eaten at home as an everyday soup. ## Ingredients - Buckwheat noodle: 4 servings - Chicken meat: 100g - Daikon radish: 100g - Carrot: 60g - Gobou(=Burdock): 60g - Satoimo(=Japanese taro): 60g - Fried thin tofu: 1 sheet - Chikuwa (fish cake): 1 stick - Konjac(=yam cake): 1／2 - Tofu: 1／2 - Green onion: A little - Dashi(=Japanese soup stock): 1 L - Soy sauce: As needed - Mirin (=sweet rice wine): As needed - Salt: A little ## Recipe 1. 1. Cut ingredients into bite-size pieces. 2. 2. Heat oil in a pan, fry chicken, add tofu, vegetables (except green onion), fried thin tofu, chikuwa, and konjac(=yam cake), and fry further. 3. 3. Add broth to 2 and simmer until ingredients are tender. 4. 4. Once cooked, season with soy sauce, mirin(sweet rice wine), and salt to taste. 5. 5. Pour over soba noodles. ## Provider Information provider : Binan Regional Agricultural Extension Center 

# Takakibi Dango ｜ Our Regional Cuisines **Cuisine Name**: Takakibi Dango **Region**: Our Regional Cuisines ## Main Lore Areas Soja City, Ibara City, Takahashi City, Niimi CIty ## Main Ingredients Used Takakibi grain, Gobou(=Burdock), Carrot, Daikon radish, Shiitake mushroom, Chikuwa(fish cake) ## History, Origin, and Related Events Takakibi came from mainland China and is a type of corn. Also known as "sorghum millet," it is different from the type of "corn" native to the United States. As the name "takakibi" implies, it grows up to 3 meters tall and produces ears with many small reddish-brown kernels at the tip. Perhaps due to the difference in climate, the takkibi is sticky and has a savory flavor unlike its Chinese counterpart. When dumplings are made from takakibi flour, they are smooth, mild, and delicious on the tongue. Making takkibi flour is a labor-intensive process. After the harvest is dried, the seeds are hung under the eaves and left for the next year. Next, the seeds are pounded patiently with a mallet to remove the husks. The seeds are then ground into flour, but it is important to remove the scum before milling. When the weather turns cold, the flour is soaked in water for about 10 days, and then drained and dried. When it is dry, it is ground with a mortar, sifted, and then dried in the sun to preserve the flour. For takakibi dumpling soup, root vegetables such as gobou(=burdock), carrots, radish, shiitake mushroom, and chikuwa(fish cake) are sauteed in oil and seasoned with Dashi (=Japanese soup stock) and soy sauce. Small dumplings made from kneaded takakibi flour are added to the soup. ## Opportunities and Times of Eating Habits As autumn gradually deepens and temperatures drop, it is eaten with the family around the hearth. Takakibi, along with chaff, millet, and other grains, have been eaten since ancient times, but now that rice has become the main staple food, it is not eaten as often. Like rice, it is customary to eat it once a year to pray for a good harvest and good health. ## How to Eat Add gobou(=burdock) root and carrot to Dashi (=Japanese soup stock) and bring to a boil. Add boiled konjac, daikon radish, chikuwa(fish cake) and fried thin tofu, and bring to a boil. Roll the kneaded takakibi dumplings into 1.5 cm in diameter and add them to the pot. When the takikibi dumplings float to the surface, add seasonings and green onions to taste. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is eaten at home and passed down from generation to generation on the occasion of events. It is also served at school lunches and served at local events as a nostalgic taste of the past. ## Ingredients - [Dumpling] Takakibi flour: 200g - [Dumpling] Water: 180-200cc - [Soup] Carrot: 100g - [Soup] Gobou(=Burdock): 100g - [Soup] Daikon radish: 150g - [Soup] Shiitake mushroom: 3 pieces - [Soup] Chikuwa(fish cake): 2 pieces - [Soup] Green onions: A little - [Soup] Dashi (=Japanese soup stock): 700-800cc - [Soup] Soy sauce: 2 tbsp - [Soup] Mirin (sweet rice wine): A little - [Soup] Salt: a little - [Soup] Oil: a little ## Recipe 1. 1. Shave gobou(=burdock) root into thin strips, carrot and radish into chunks, shiitake mushroom into 5mm (0.2 inches) pieces, and finely chop the chikuwa(fish cake) and green onions. 2. 2. Add oil to a pan and saute the ingredients in 1 until softened. 3. 3. Add Dashi (=Japanese soup stock) to 2 and season with soy sauce, mirin, and salt. 4. 4. Knead the daikon flour with water to make small dumplings, about 1.5 cm in diameter with a dent in the center, and put them directly into the boiling water. When the dumplings float to the surface, they are ready to serve. Sprinkle with green onions. ## Provider Information provider : Agriculture, Forestry and Fisheries Division, Bicchu Prefectural Government 

# Shishi Nabe(Wild Boar Hotpot) ｜ Our Regional Cuisines **Cuisine Name**: Shishi Nabe(Wild Boar Hotpot) **Region**: Our Regional Cuisines ## Main Lore Areas Mimakasa Area ## Main Ingredients Used Boar meat ## History, Origin, and Related Events The Mimasaka area is a nature-rich area located in the northern part of Okayama Prefecture. It is known for its abundant population of wild boars and deer, contributing to a long-standing local tradition of consuming wild boar and deer meat. Particularly, wild boar dishes are famous as a winter specialty in the Mimasaka area. "Shisshi Nabe(=Wild boar hot pot) ", known as "shishi-nabe," is enjoyed by many, including local hunters and families, making it a beloved and popular dish in the region. ## Opportunities and Times of Eating Habits Wild boar meat is not only rich in nutritional value but also serves as a valuable source of protein, especially during the winter season when wild boars are commonly hunted. It offers a distinct and deep flavor, different from that of beef, making it a delicious and unique culinary experience. ## How to Eat Cut vegetables such as Napa cabbage into large pieces. Prepare a broth using kombu (=kelp) and bonito flakes, then add miso, sugar, mirin (=sweet rice wine), and sake to adjust the flavor. Include wild boar meat, vegetables, and mushrooms in the mixture. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is consumed not only in households but also widely offered in restaurants as game meat dishes, featuring wild boar and deer meat. There is a guide called "Okayama Game Guide" that introduces restaurants serving game meat dishes in the region. ## Ingredients - Wild boar meat (thinly sliced, such as leg meat): 300g - Grilled tofu: 250g - Napa cabbage: 150g - Japanese leek: 1 - Carrot: 1／2 - Komatsuna (=Japanese mustard spinach): 100g - Enoki mushrooms: 100g - [Hotpot Soup] Katsuobushi and kombu dashi (=Japanese soup stock and kelp stock): 500cc - [Hotpot Soup] Sake: 100cc - [Hotpot Soup]Mirin(=sweet rice wine): 3 tbsp. - [Hotpot Soup]Red miso: 3 tbsp. - [Hotpot Soup]White miso: 2 tbsp. - [Hotpot Soup]Ginger (grated): 1 tbsp. ## Recipe 1. 1. Cut the napa cabbage into bite-sized pieces. Slice the Japanese leek diagonally, cut the carrot into half-moon slices, and cut the komatsuna (=Japanese mustard spinach) into 5 cm(2 inches) lengths. Trim the tough part of the enoki mushrooms and separate them. 2. 2. Cut the grilled tofu into large bite-sized pieces. 3. 3. Mix the ingredients for [Hotpot Soup] thoroughly. 4. 4. In a clay pot, combine the ingredients from step 1 and 2, add the wild boar meat, and pour the broth mixture over them. Cover and bring it to a simmer. Remove any scum that forms, and simmer on low heat until the wild boar meat is cooked through. ## Provider Information Recipes vary depending on the region and home. 

# Iidako no nitsuke (Simmered Ocellated octopus) ｜ Our Regional Cuisines **Cuisine Name**: Iidako no nitsuke (Simmered Ocellated octopus) **Region**: Our Regional Cuisines ## Main Lore Areas Kurashiki City ## Main Ingredients Used Iidako(= Ocellated octopus) ## History, Origin, and Related Events "Iidako(= Ocellated octopus)" are often caught in Okayama Prefecture in the Shimotsui area in the Kojima region of Kurashiki City in southern Japan. It is named "iidako" (meaning "rice octopus") because it carries many rice-grain-shaped eggs inside its body.The eggs are about 5-6 mm in diameter and each octopus contains about 200-500 eggs. Add salt, fir thoroughly, and drain before boiling. "Iidako" have ink, but even though squid ink is frowned upon, "the ink is worth the price of an iidako". In Okayama, some people eat the whole "Iidako" ink, but it has surprisingly large amounts of ink for its small body, so when you bite into it, your mouth turns black. It is said to have the best parts of both squid and octopus, and "once you taste the ink, you will never forget the taste." However, it is said that eating the ink will make you feel dizzy, so it is often cooked with the ink bag removed so as not to break it. ## Opportunities and Times of Eating Habits It has roe in its body during the winter and is generally boiled and eaten in Okayama. ## How to Eat To remove sliminess, add salt and fry well. Without seasoning, simmer the "Iidako" over low heat in a pot with water. Bring soy sauce, mirin, sugar, and water to a boil in a pot, and add the boiled "Iidako". When the mixture comes to a boil, reduce the heat to medium-low, cover with a drop-lid, and simmer until the "Iidako" is cooked but not hardened. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) It is a well-established home-style dish and is widely served in restaurants. ## Ingredients - Iidako(= Ocellated octopus): 500g - Soy sauce: 3 tbsp. - Mirin(=sweet rice wine): 3 tbsp. - Sugar: 2 tbsp. - Water: 2 cups ## Recipe 1. 1. Sprinkle salt on the "Iidako(= Ocellated octopus)" to remove the sliminess and wring it out well. Squeeze the legs one by one to remove dirt from the suckers. After wringing them well, rinse them with water. 2. 2. Lightly beat the "Iidako(= Ocellated octopus)" legs with a daikon radish and cut into bite-sized pieces. This will soften the meat. 3. 3. Put water in a pot and simmer "Iidako(= Ocellated octopus)" over low heat. It is better to cook the "Iidako(= Ocellated octopus)" first without adding seasonings to make it tender. 4. 4. Add the ingredients for the broth to the pot, bring to a boil, and add the "Iidako(= Ocellated octopus)". Bring to a boil, reduce the heat to medium, cover with a drop-lid, and simmer for 20 minutes. 5. 5. Stop the pot. ## Provider Information provider : Fisheries Division, Department of Agriculture, Forestry and Fisheries, Okayama Prefecture 

# Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes) ｜ Our Regional Cuisines **Cuisine Name**: Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes) **Region**: Our Regional Cuisines ## Main Lore Areas Takahashi ## Main Ingredients Used Japanese amberjack, spinach, and root vegetables such as daikon radish, carrots, burdock root, and lily bulb ## History, Origin, and Related Events Soup with mochi rice cakes is an indispensable dish during the New Year. Various forms of the soup exist depending on the region. In Okayama Prefecture's southern area, near the sea, the standard is to put Japanese amberjack in the soup. The Japanese amberjack is a fish that is called by the different names "yazuinada," "hamachi," and "buri (amberjack)" as it grows larger. Thus, the fish is considered a good omen and is used for auspicious seated receptions. In the southern area, they use dried bonito shavings and kombu kelp to make the broth, but in the northern area, the use of dried squid to make the broth is characteristic. Also, in addition to spinach as part of the other ingredients, there are a lot of root vegetables such as daikon radish, carrots, burdock root, and lily bulb. ## Opportunities and Times of Eating Habits It is eaten at home together with traditional Japanese New Year foods during the New Year. ## How to Eat Quickly blanch vegetables such as daikon radish, carrots, and spinach ahead of time. Put the root vegetables in the broth. When the root vegetables become tender, put the Japanese amberjack in the broth. Adjust the flavor by putting soy sauce, sake, and mirin sweet rice wine in the broth. Finally, put in the lily bulb. Fill a separate pot full of water. When it begins to boil, put in mochi rice cakes and boil gently. Put the mochi rice cakes into bowls and fill up the bowls with ingredients such as the Japanese amberjack, spinach, and root vegetables. There is also the method of first simmering the Japanese amberjack with soy sauce or grilling it. ## Efforts for Preservation and Succession As part of the New Year's cuisine, the dish has been inherited generation after generation from parent to child, from child to grandchild. ## Ingredients - Round mochi rice cakes: 10 pieces - Japanese amberjack: 5 slices - Daikon radish: 100g - Carrots: 50g - Spinach: 100g - [Broth] Kombu kelp to make a broth: An appropriate quantity - [Broth] Dried bonito shavings: An appropriate quantity - Soy sauce: An appropriate quantity ## Recipe 1. 1. Simmer the Japanese amberjack in soy sauce in advance. 2. 2. Boil the spinach and cut it into pieces about 3cm. each. 3. 3. Cut the daikon radish and carrots just a little largish in half moons or quarter rounds. 4. 4. Make the broth. Put the daikon radish, carrots, and lily bulb in the broth. Adjust the flavor with soy sauce. 5. 5. Boil the mochi rice cakes in a separate pot until they become doughy. 6. 6. Put the mochi rice cakes in bowls. Nicely arrange the ingredients including the Japanese amberjack, spinach, daikon radish, and carrots in the bowls. ## Provider Information provider : Bihoku Guidance Center to Spread Agriculture over a Wide Area 

# Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish) ｜ Our Regional Cuisines **Cuisine Name**: Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish) **Region**: Our Regional Cuisines ## Main Lore Areas Seto Inland Sea coast ## Main Ingredients Used Mysids, daikon radish ## History, Origin, and Related Events "Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)" is a dish made by simmering mysids, daikon radish, and ginger in sugar, sake, and soy sauce, boasting a traditional taste that heralds the fall season in the Seto Inland Sea. It is thought that this dish was invented to enjoy mysids together with daikon radish, which are available around the exact same time of year. Mysids have a good amount of fat, so when cooked with daikon radish, they are a deliciously perfect match. A small shrimp that belongs to the Sergestidae shrimp family, mysids are caught along the coast of the Seto Inland Sea during early fall when they are in season. In the Seto Inland Sea, they are known as Acetes japonicus or mysid to distinguish them from krill, but they are not often available outside of the prefecture because they are quick to go off. In Okayama, mysids are sometimes eaten alive, dipped in soy sauce, or boiled and eaten with vinegar and soy sauce. They are also enjoyed as “pickled mysids”, which are cured in salt. ## Opportunities and Times of Eating Habits In the old days, fishermen were not allowed to fish alone from November to February, a period of about four months, because of the strong winds and rough seas. At this time of year, mysids were stored and eaten as a preserved food, either dried or cured in salt. ## How to Eat Put the mysids in a colander, rinse in cold water to clean, then drain. Peel and cut the daikon radish into chunks. Add the sugar, sake, and soy sauce to a pot and bring to a boil. Add the mysids and daikon radish, cover with a drop-lid, and simmer over a low heat. When the daikon radish is tender, add some more soy sauce and bring back to a boil. ## Efforts for Preservation and Succession Mysids were a popular food found on every table until the early Showa period (1926-1989), but with the gradual decrease in coastal fishing areas, they are no longer eaten at home as often as they used to be. ## Ingredients - Mysids: 400g - Daikon radish: 1 - Sake: 2 tbsp. - Soy sauce: 4 tbsp. - Sugar: 3 tbsp. ## Recipe 1. 1. Put the mysids in a colander, rinse it in cold water to clean, then drain. 2. 2. Peel and cut the daikon radish into chunks. 3. 3. Add the sugar, sake, and soy sauce (3 tbsp.) to a pot and bring to a boil. Add the mysids and daikon radish, cover with a drop-lid, and simmer over a low heat. 4. 4. When the daikon radish becomes tender, add the remaining 1 tbsp. of soy sauce and bring back to a boil. ## Provider Information provider : "Fisheries Section, Agriculture, Forestry and Fisheries Department, Okayama Prefecture" 

# Tenobe Somen no Bach-ijiru (Hand-pulled Somen Bachi Soup) ｜ Our Regional Cuisines **Cuisine Name**: Tenobe Somen no Bach-ijiru (Hand-pulled Somen Bachi Soup) **Region**: Our Regional Cuisines ## Main Lore Areas Asakuchi City ## Main Ingredients Used Hand-pulled somen , daikon radish, carrots, deep-fried tofu pouches ## History, Origin, and Related Events "The Kamogata-cho area of Asakuchi City", located in the southwestern part of Okayama Prefecture, has flourished as a production center of "hand-pulled noodles" since the Edo period (1603-1868) due to its sunny climate and availability of high-quality water, salt, and wheat. The ends of the "hand-pulled somen noodles" that are attached to utensils during the production process are called bachi, so named because they resemble a "Japanese shamisen bachi (plectrum)". "Bachi" are characterized by their firmness, which is stronger than the part used for somen noodles. They are placed in a pot without boiling, and the salt content of the somen itself is used to finish the dish with less seasoning. This dish is quick to make and warms the body. ## Opportunities and Times of Eating Habits "Hand-pulled Somen Bachi Soup" is eaten throughout the year, but is preferred in winter when it is colder. It is served as an everyday soup rather than on special occasions. Seasoning varies from household to household, and soy sauce or miso is used. Because "bachi" are shorter than regular somen noodles, the dish is easy for small children and the elderly to eat, and is loved by people of all ages. ## How to Eat Pour the dashi into a pot, add ingredients of your choice such as daikon radish, carrots, deep-fried tofu pouches, etc. and bring to a boil. Once the mixture has come to a boil, place the bachi in the boiling broth. Bring back to the boil, add soy sauce, and season to taste. ## Efforts for Preservation and Succession In Asakuchi City, "bachi" soup is served as part of school lunches about once a month. Recipes are also distributed to those who purchase bachi from noodle makers. The recipe is also introduced on social media and other online platforms. ## Ingredients - Hand-pulled somen bachi: 10g - Carrot: 10g - Onion: 15g - Daikon radish: 10g - Green onion: 5g - Dashi: 150g - Soy sauce: 5g ## Recipe 1. 1. Dice the ingredients or cut them into thin strips. 2. 2. Add the carrots, daikon radish, and onion to the dashi and bring to the boil. 3. 3. Once the vegetables are tender, add the somen bachi as is, and bring back to the boil (It is recommended that you add the bachi immediately before eating as they will absorb the broth.) 4. 4. Add the green onions and soy sauce to taste. ## Provider Information provider : "Yoshida Tenobe Seimen Co., Ltd." 

# Takomeshi (Octopus with Rice) ｜ Our Regional Cuisines **Cuisine Name**: Takomeshi (Octopus with Rice) **Region**: Our Regional Cuisines ## Main Lore Areas Kurashiki ## Main Ingredients Used Octopus, rice, and onions ## History, Origin, and Related Events Okayama Prefecture's catch of octopuses is among the largest in the country. The sea near Shimotsui, Kurashiki has a particularly swift tidal current even for the Seto Inland Sea. They say that the octopuses that grow there have a characteristic chewiness, and their meat is firm and delicious. Kurashiki's special product is "takomeshi (octopus with rice)." For this dish, the octopus is cut into chunks and cooked with rice, and the quality of the ingredients, whose smell of the sea spreads out in abundance, is outstanding. They say the origin of the dish was fishermen catching the octopuses and eating them on board the boats. One can eat dishes that use fresh octopus in various places in Kurashiki. Even if "takomeshi" can be uttered in a single word, the dish has various characteristics, such as its ingredients, seasonings, and toppings, depending on the shop. ## Opportunities and Times of Eating Habits In addition to being placed on family dining tables, takomeshi is offered as a menu item at restaurants and is eaten day-to-day. ## How to Eat Wash the rice and drain it in a strainer. Sprinkle salt on the octopus legs. While rubbing in the salt, remove the slime on the surface of the legs. Then lightly strike the octopus legs with the back of a kitchen knife. Cut the octopus legs into small pieces. Put the rice, octopus, finely chopped ginger, and seasonings into a rice cooker and cook them. After the ingredients are cooked, mix them with onions that have been sliced into thin round pieces. ## Efforts for Preservation and Succession The dish is made and cherished at restaurants primarily in Kojima, Kurashiki, at local events, and at home. ## Ingredients - Rice: 1.5 cups - Octopus legs (raw): 100g - Ginger: 1 slice (14g) - Green onion: 1 stem - Broth: 320ml - Light soy sauce: 1 tablespoon - Mirin sweet rice wine: 1 tablespoon - Salt: 3／5 of a teaspoon - Sake: 1 teaspoon ## Recipe 1. 1. Wash the rice and drain it in a strainer. 2. 2. Sprinkle salt on the octopus legs. While rubbing in the salt, remove the slime on the surface of the legs. Then lightly strike the octopus legs with the back of a kitchen knife. Cut the legs into about 1cm pieces. 3. 3. Cut the ginger into long, thin strips. 4. 4. Put 1, 2, 3, the broth, light soy sauce, salt, mirin, and sake into a rice cooker and cook them. 5. 5. After the ingredients are cooked, mix them with green onions that have been sliced into thin round pieces. ## Provider Information provider : Recipe contributed by: Kurashiki Nutrition Improvement Council 

# Yubeshi ｜ Our Regional Cuisines **Cuisine Name**: Yubeshi **Region**: Our Regional Cuisines ## Main Lore Areas Takahashi City, Yakago Town ## Main Ingredients Used Yuzu citrus, glutinous rice flour ## History, Origin, and Related Events Yubeshi is a rice cake confection made with yuzu and walnuts, historically developed as a portable and preservable food but also given as a gift, with roots in many regions of the country. The Yubeshi made in the Tohoku and Kanto regions contain walnuts, but in Okayama prefecture, where large amounts of yuzu are produced, Yubeshi is made with yuzu. Takahashi City and Yakage Town are representative regions, with a history dating back to the Edo period. In those days they were developed as post towns, and they were said to be popular with the feudal lords during the Sankin-kotai policy. The ingredients for Yubeshi include sugar, starch syrup, glutinous rice flour, and yuzu, and it can be made by kneading the yuzu into the glutinous rice flour, kneading white miso and sugar, or hollowing out a yuzu citrus and filling it with kneaded red bean paste. There are various shapes ranging from rectangular, round, and tied. ## Opportunities and Times of Eating Habits It can be eaten throughout the year as an ordinary snack. Its refreshing yuzu scent and soft texture pair well with Japanese tea. ## How to Eat Finely chopped yuzu peel and starch syrup are mixed into steamed glutinous rice flour and slowly kneaded while continuing to cook it down. It can also be kneaded with white miso and sugar, or a yuzu citrus can be hollowed out and filled with kneaded red bean paste. ## Efforts for Preservation and Succession It is manufactured and sold at Japanese confectionary stores, and can be conveniently purchased as a gift at souvenir shops and department stores. ## Ingredients - Glutinous rice flour: 700g - Rice flour: 300g - Sugar: 700g - Yuzu Citrus: 4 to 5 - Water: 200cc ## Recipe 1. 1. Sift the glutinous rice flour. 2. 2. Finely chop the yuzu. 3. 3. Pour water into a pot and bring to a boil, then add the glutinous rice flour and rice flour and cook it down. 4. 4. Pour onto a shallow tray and cool. 5. 5. Cut the mixture from step 4 into bite-sized pieces and sprinkle sugar on the outside. ## Provider Information Recipes vary depending on the region and home. 

# Kusagina no Kakemeshi ｜ Our Regional Cuisines **Cuisine Name**: Kusagina no Kakemeshi **Region**: Our Regional Cuisines ## Main Lore Areas Kibichuo Town ## Main Ingredients Used Kusagina, rice, chicken, burdock root, carrots, shiitake ## History, Origin, and Related Events Kusagina are the dried young leaves of kusagi, a plant which grows wild in the countryside. It has an incredibly strong smell, so you'll know it's there even if you're just walking nearby. When you harvest it matters; select egg-sized ones that are neither too small nor too large. In the central region of Okayama Prefecture, it's picked and dried in late May. To dry it, quickly blanch the freshly picked leaves, then run it under cold water to remove the scum. It will not taste good unless all the scum is carefully removed. Once the scum is removed, squeeze out the water and spread the leaves on a woven mat. Keeping it away from the rain, let it dry to bone-dry, and store it.A delicious way to eat kusagina is kakemeshi. Rehydrate the kusagina in water, slice it thinly, and saute in a generous amount of oil. Season it along with other ingredients, such as chicken, place on top of rice, our clear soup made from chicken bones over it, put blanched scallions on top, and enjoy. Kusanagi sauteed in oil can be enjoyed as a side dish seasoned with mirin, soy sauce, sugar, etc. ## Opportunities and Times of Eating Habits Kusanagi can be stored, so it is made for events in all four seasons, and presented on ozen (four-legged tray for festive food). ## How to Eat Rehydrate the kusagina slowly in water. Chop it thinly and saute in a generous amount of oil; season it along with sauteed chicken, burdock root, carrot, shiitake, etc. Put that on top of rice, pour clear soup made from chicken bones over it, put blanched scallions on top, and enjoy. ## Efforts for Preservation and Succession Besides being served at restaurants, it is also eaten at home. ## Ingredients - Chicken bones: 1／2 of a chicken - Chicken meat (breast or tenderloin): 200g - Kusagina (dried): 25g - Carrots: 80g - Burdock root: 80g - Egg: 2 - Green onions: A little - Rice: 200g - [Seasoning] Chicken broth: 4 cups - [Seasoning] Soy sauce: 5 Tbsp - [Seasoning] Sugar: 2 Tbsp - [Seasoning] Mirin: 1 Tbsp - [Seasoning] Sake: 1 tsp - [Seasoning] Salt: A little ## Recipe 1. 1. Let the kusagina rehydrate slowly in water overnight. 2. 2. Make soup by boiling the chicken bones for 2 hours. During this process, parboil the chicken meat by putting it into the soup; take it out once it has cooked through. 3. 3. Combine the seasoning to make the broth to be poured on. 4. 4. Quickly boil the rehydrated kusagina, chop it finely and saute in oil. Add just enough broth from 3 to cover the kusagina and simmer until the kusagina takes on the broth's flavor. 5. 5. Finely shred the chicken, and lightly season with the broth. 6. 6. Julienne the carrots and burdock root to pieces about 4cm long, and lightly season with the broth. 7. 7. Make thinly sliced omelet strips. 8. 8. Finely chop the green onions. 9. 9. Put rice in a bowl, and arrange the kusagina, chicken, carrot, burdock root, and eggs colorfully on top, and garnish with scallions in the middle. 10. 10. Pour the broth on top, mix, and enjoy. ## Provider Information provider : Recipe source: Kibichuo Tourism Association 

# Sawara no Kōko Sushi ｜ Our Regional Cuisines **Cuisine Name**: Sawara no Kōko Sushi **Region**: Our Regional Cuisines ## Main Lore Areas Bizen City ## Main Ingredients Used Spanish mackerel, pickled daikon radish, rice ## History, Origin, and Related Events Hinase is a town located in the southeastern part of Okayama prefecture, on the border of Hyogo prefecture. As sung in the ancient Hinase Kouta, many fish come to the Seto Inland Sea to spawn in the spring, thus animating the fishing grounds. As depicted in its kanji character, Spanish mackerel is particularly representative of a springtime fish. From the middle of the Meiji era, Sawara no Kōko Sushi started being made with Spanish mackerel to celebrate a bountiful catch and to pray for the safety of fishermen. It is made by mixing rice seasoned with the vinegar used to cure the Spanish mackerel with thinly sliced pickled daikon radish and green peas, and topped with cured Spanish mackerel and prickly ash leaves. At first, it was eaten only with Spanish mackerel and no other ingredients, but eventually the well-pickled daikon radishes that were added on the side of the plate in the autumn became incorporated into the sushi rice. It was said to be so delicious that pickled daikon radishes were incorporated into the dish from then on. ## Opportunities and Times of Eating Habits In Hinase, it is always made for competitions, festivals, and ship unloading ceremonies. It also frequently appears at community gatherings. ## How to Eat Spanish mackerel is sliced into pieces that are thicker than sashimi, salted, set aside for 5 to 6 minutes, then pickled in vinegar for about 30 minutes. The pickled daikon radish is cut into thin strips and rubbed to remove the moisture. Green peas are boiled in salted water. Rice is cooked with kombu, then combined with a mixture of vinegar, sugar, and salt, and left to cool. The vinegared rice is mixed with the Spanish mackerel, pickled daikon radish, and green peas, then garnished with prickly ash leaves. ## Efforts for Preservation and Succession It is widely eaten as a household dish in the Hinase region by everyone from small children to the elderly. In addition to being served at restaurants, it is also available for purchase at markets. ## Ingredients - Rice: 4 cups - Water: 4.5 cups - Kombu (kelp): 10 cm square - Vinegar (for rice seasoning): 5 tablespoons - Sugar: 3.5 tablespoons - Salt (for rice seasoning): 1 teaspoon - Spanish mackerel: 200g - Salt (for Spanish mackerel): 0.5 teaspoon - Vinegar (for Spanish mackerel): 0.5 cup - Pickled daikon radish: 100g - Green peas: 0.5 cup - Prickly ash leaves: As needed ## Recipe 1. 1. Wash the rice and drain in a strainer for at least 30 minutes. 2. 2. Slice the Spanish mackerel into thicker slices than sashimi, sprinkle with salt, set aside for 5 to 6 minutes, then soak in vinegar for about 30 minutes and remove. 3. 3. Cut the pickled daikon radish into 4 cm long strips and rub to remove the moisture. 4. 4. Combine vinegar, sugar, and salt to make the rice seasoning. 5. 5. Bring the rice to a boil with kombu (make some cuts in it), then remove the kombu just before it boils. 6. 6. Mix the rice with the vinegar seasoning and allow it to cool. 7. 7. Mix the sushi rice from step 6 with the Spanish mackerel, pickled daikon radish, and green peas, then garnish with prickly ash leaves. ## Provider Information provider : Recipe source: Tobi Nutrition Improvement Council 

# Todomese ｜ Our Regional Cuisines **Cuisine Name**: Todomese **Region**: Our Regional Cuisines ## Main Lore Areas Setouchi City ## Main Ingredients Used Rice, dried shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, dried shrimp, chicken, taro ## History, Origin, and Related Events “Todomese” is sushi simmered in a mixture of rice and vinegar. Its history stretches back to the Kamakura period of the Middle Ages. Back then, the “Fukuoka Market” was held in Bizen, Fukuoka (in modern day, Osafune Town in Fukuoka and Setouchi City in Okayama), which thrived as a commercial city with water transportation. As such, once drunken samurai added sour doburoku (unrefined sake) to the rice and meals cooked by the Takase River boatmen, it became more delicious. Since then, the meals continued to be cooked with sour doburoku, as well as takikomi rice. This is said to be where “doburokumeshi” originated from, and also where Bizen barazushi would originate from. “Todomese,” then, is a word made by corrupting the sound of “doburokumeshi.” ## Opportunities and Times of Eating Habits It is made anywhere a large amount of people gather, like festivals and waiting days. ## How to Eat Stir-fry the shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, dried shrimp, chicken, and taro in oil, add water and seasonings, then simmer lightly. Cook rice, kombu seaweed, sake, and the stir-fried ingredients in a rice cooker. Once the rice is finished, remove the kombu, mix in vinegar and other seasonings, and let steam. Serve in a bowl and top with Conger Eel teriyaki, green beans, and thinly sliced egg for color. ## Efforts for Preservation and Succession Although the name was nearly forgotten, “Todomese” was brought back to life by a local women’s group in Bizen, Fukuoka, and in 1989 it was chosen as the “Taste of Okayama” at the “Wisdom Festival for Healthy Diets,” sponsored by Okayama Prefecture. At local events, Osafune food research groups make “todomese”, and it is highly praised whenever they do. ## Ingredients - Rice: 900ml - Kombu seaweed: 10cm - Sake: 50ml - Dried shiitake mushrooms: 5 (10g) - Carrot: 2／3 (100g) - Burdock root: 1／2 (100g) - Kanpyo: 15g - Chikuwa: 1 small (20g) - Dried shrimp: 40g - Chicken: 200g - Taro: 5 (250g) - Salad oil: 2 tbsp - [A] Sugar: 3 tbsp - [A] Soy sauce: 2 tbsp - [A] salt: 1／2 tsp - [A] Water: 200ml - [B] Vinegar: 100ml - [B] Sugar: 4 tbsp - [B] Salt: 1 tsp - Conger Eel teriyaki: 120g - Green beans: 8 sticks (80g) - Eggs: 2 ## Recipe 1. 1. Shiitake mushrooms→Rehydrate and thinly sliceCarrot→ChopBurdock→Slice and soak in waterKanpyo→Soak in water and cut into small piecesConger Eel teriyaki→Cut into 2cm piecesGreen beans→Boil and diagonally cutEgg→Cut into thin strips of omeletChikuwa→Half-moon cutsChicken→Cut into small piecesTaro→Cut into small pieces 2. 2. Stir-fry shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, shrimp, chicken, and taro in oil, then lightly simmer in [A]. 3. 3. Put the washed rice, kombu, and sake into a rice cooker with 2 and cook. There should be 1.2 times as much water as rice, including the broth from 2. 4. 4. Once the rice is cooked, remove the kombu, mix in [B], then steam. 5. 5. Serve in a bowl and carefully top with Conger Eel teriyaki, green beans, and sliced egg. ## Provider Information provider : Recipe Provider: Setouchi City Children and Health Department, Health Promotion Division 

# Kenbiki yaki ｜ Our Regional Cuisines **Cuisine Name**: Kenbiki yaki **Region**: Our Regional Cuisines ## Main Lore Areas Niimi City ## Main Ingredients Used wheat flour, myoga leaves ## History, Origin, and Related Events The first day of the sixth month of the lunar calendar, after rice planting was completed and the end of the rainy season was approaching, was a day when farmers everywhere took a break from work. This day also marks the border between the end of a bad year and the beginning of a new year, and various events are held on this day. During this period, farmers used to make "Kenbikiyaki," which is wrapped in myoga leaves and grilled. According to legend, eating this food would relieve the tendon muscles in the shoulders after a hard day's work and keep one from losing weight during the summer. Freshly harvested wheat was ground into flour to make yakimochi (baked rice cakes), or filled with sweet bean paste made from soramame, which were then laid out on a boroku and baked slowly. In the past, myoga leaves were planted in the gardens of many homes and were easily available at this time of year. This combination skillfully makes use of the bounty of nature available at that time of the year. ## Opportunities and Times of Eating Habits The first day of the sixth lunar month was called "Lokkassitje" or "Lokkachitje," and was used by farmers everywhere as a time to take a day off from work and for farmer's wives to return to their hometowns to "remove mud. This day also marked the border between the end of a bad year and the beginning of a new year, and events such as "Hyakumanben" and "Amako-oi" were held to seal insects in the rice fields and pray for a good harvest, and "Kenbikiyaki" was made and eaten. ## How to Eat Add boiling water to flour and knead. Spread out the kneaded flour a little and wrap the rolled bean paste inside to make it look like a dumpling. Wrap the dumpling with myoga leaves and heat in a frying pan until both sides are browned. It can also be made by mixing flour with white bean flour and eggs. ## Efforts for Preservation and Succession It is sold at events and at JA's direct sales outlets, and has been well received as a nostalgic taste. ## Ingredients - wheat flour: 200g - Myoga leaves: 10 leaves - Boiling water: 200 ml - water: 40ml - oil: pinch - katakuriko (potato starch): pinch - azuki beans: 140g - sugar: 100g - salt: pinch ## Recipe 1. 1. Soak azuki beans in water overnight and cook until soft.The beans should be soft enough to be crushed by pressing with fingers (50-60 minutes). 2. 2. Squeeze out the azuki beans, add sugar and salt, knead to make anko (red bean paste), and roll into a ball. 3. 3. Put the flour in a large bowl, add boiling water and mix. 4. 4. Add 40 ml of water and knead lightly, watching the addition and subtraction. Let rise at room temperature for 10 minutes. 5. 5. Dust your hands with potato starch, divide the dough into 10 equal portions, and wrap the dumplings with myoga leaves. 6. 6. Lightly oil a frying pan and cook the dumplings on both sides over medium to low heat. ## Provider Information provider : Agriculture, Forestry and Fisheries Division, Bicchu Prefectural Government 

# Hiruzen okowa ｜ Our Regional Cuisines **Cuisine Name**: Hiruzen okowa **Region**: Our Regional Cuisines ## Main Lore Areas Maniwa City, Hiruzen area ## Main Ingredients Used Glutinous rice, chicken meat, chestnuts, burdocks, carrots, konnyaku, azuki beans ## History, Origin, and Related Events Hiruzen Okowa is a type of rice with many ingredients, generally called Gomoku Okowa. It is a local delicacy representative of Hiruzen, and always appears at festivals and celebrations. It is characterized by the sumptuous contents of chicken, chestnuts, burdocks, carrots, konnyaku, azuki beans, and seasonal wild vegetables from the Hiruzen area. It is said that the origin of Hiruzen Okowa is a local dish called "Oyama Okowa," which is said to have been created when the ingredients for chirashi sushi were accidentally added when cooking sekihan (red rice). The history of Hiruzen Okowa dates back to the 1950s, when there were calls for making Gomoku Okowa using local ingredients, and the ingredients and cooking methods were developed in an ingenious way. Around 1972, when the "Let's eat barley rice" campaign was implemented to improve staple foods, the Nutrition Improvement Council of Yatsuka Village added barley to white rice and found that it was well received and caused little stomach upset. ## Opportunities and Times of Eating Habits Okowa is made and eaten at "shiromite" events after rice planting, festivals, and celebrations. ## How to Eat Heat oil in a pot, add chicken, dried shiitake mushrooms, fried tofu, water and mirin. Add sugar, soy sauce, and salt, simmer, and separate the broth and ingredients. Steam glutinous rice, barley and ingredients, beat boiled water instead of beating water, serve in a bowl and sprinkle with string beans. ## Efforts for Preservation and Succession In addition to being made at home for festivals and celebrations, it also plays a role in the revitalization of the town and is sometimes served at events held in Hiruzen. It is also served at local restaurants. ## Ingredients - Glutinous rice: 4 cups - Wheat: 0.5 cups - Chicken meat: 80g - carrot: 80g - Chestnut (with skin): 300g - Sugar flavored string beans: 40g - oil: 1 tbsp (12g) - burdock root: 80g (1.5oz) - 1 tbsp (12g) dried burdock root: 80g - Dried shiitake mushroom: 1g - A] Deep-fried tofu: 1 sheet (30g) - A] Water: 1／1 cup - A] Mirin (sweet cooking rice wine): 2 tsp. - B] sugar: 1 tbsp. - soy sauce: 1 1／3 tbsp. - salt: 1 tsp. - oil: 1 tbsp (12g) - salt: 6g ## Recipe 1. 1. Remove the skin and astringent peel from the chestnuts and leave them in the sun for a day. 2. 2. Wash glutinous rice and soak it in water for a day and night. 3. 3. Soak the barley in water for about 30 minutes. 4. 4. Soak the dried shiitake mushrooms in water. 5. 5. Cut chicken into small pieces. Cut burdock root into small pieces and butterbur into small pieces. 6. 6. Cut dried shiitake mushrooms and deep-fried tofu into 1.5 cm strips, carrots into small chunks, boiled string beans into thin strips and cut diagonally. 7. 7. Heat oil in a pot, fry chicken meat, add [A] and fry. Add [B], cook briefly, drain, and separate the broth from the ingredients. 8. 8. Drain the glutinous rice and barley in a colander. Mix the ingredients, carrots, and chestnuts from 3 into the rice, and steam in a steamer. After the steam rises to the top, steam for about 30 minutes, then sprinkle with the broth from 3 and steam for about 15 minutes. 9. 9. Serve in bowls and sprinkle with string beans. ## Provider Information provider : Maniwa City Nutrition Improvement Council 

# Mamakari no suzuke ｜ Our Regional Cuisines **Cuisine Name**: Mamakari no suzuke **Region**: Our Regional Cuisines ## Main Lore Areas Seto Inland Sea coast ## Main Ingredients Used Mamakari ## History, Origin, and Related Events Vinegared mamakari is widely known as a local dish of Okayama Prefecture. "Mamakari" is the name of a small fish called in the Okayama region, and "sappa" in the Kanto region. It is mainly caught in the Seto Inland Sea, and its season is around October, when it is at its most delicious with a lot of fat. It is said that the name "mamakari" comes from the fact that the fish is so tasty that you have to go and borrow (kariru in Japanese) rice (mama in dialects)." In Okayama, it is prepared in various ways, including pickled in vinegar, sashimi, and grilled with salt. Right after pickled, the bones are hard, but the more they are soaked in vinegar, the softer they become, and the more tender they become, allowing the entire fish to be eaten, bones and all, down to the tail fin. Mamakari-zushi is vinegared mamakari made into nigirizushi (hand-formed sushi) or oshizushi (pressed sushi). ## Opportunities and Times of Eating Habits Along with mamakarizushi, mamakari is a typical dish for festivals and family celebrations in Okayama. ## How to Eat Remove the head and guts of the mamakari, open the belly, and remove the backbone. Sprinkle with salt and let sit for 1 hour. Wash mamakari in vinegar and marinate in sweet vinegar. Combine vinegar, salt, dashi kelp, ginger and sugar to make ama-zu (sweet vinegar). Garnish with garlic or white onion if desired. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Until a decade ago, mamakari no suzuke was made at home, but now people buy it cooked. In 2008, the "Mamakari Promotion Committee" was established with the aim of promoting mamakari, a specialty of Okayama, and has been disseminating information on mamakari cuisine and other topics. ## Ingredients - Mamakari: 20 fish - [Sweet vinegar] Vinegar: 1 cup - [Sweet vinegar] Salt: 2 tsp. - [Sweet vinegar] Dashi Kombu (kelp): 10cm square - [Sweet vinegar] Ginger: 1 piece ## Recipe 1. 1. Remove the scales, head and guts from the mamakari, open the belly, and remove the backbone. Sprinkle with salt and let sit for about 1 hour. 2. 2. Make ama-zu (sweet vinegar) by combining vinegar, salt, dashi kelp, ginger and sugar. 3. 3. Wash the fish with a little vinegar (not included in the amount) and marinate in the ama-zu. ## Provider Information provider : Kurashiki Nutrition Improvement Council 

# Sabazushi(mackerel sushi) ｜ Our Regional Cuisines **Cuisine Name**: Sabazushi(mackerel sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Maniwa City, Takahashi City ## Main Ingredients Used mackerel ## History, Origin, and Related Events In the mountainous northern part of Okayama Prefecture, a surprisingly large number of fish dishes have been handed down from generation to generation. Saba-zushi is an autumn festival feast mainly made in the northern central part of Okayama Prefecture. In the old days, when transportation was not convenient, it was difficult to obtain perishable raw fish in mountain villages far from the seashore, so people thought of using fish brought in from Tottori Prefecture in the San-in region to make a feast for the autumn festival. Although there are differences from region to region, in most regions, it was made at the time of autumn festivals and rice-planting ceremonies. ## Opportunities and Times of Eating Habits During the Autumn Festival, each household would buy a large quantity of mackerel and make many mackerel zushi to distribute to relatives and acquaintances, and to entertain guests. Also, since rice harvesting was done after the Autumn Festival, mackerel zushi were sometimes made in large quantities and eaten in between work. Since salted mackerel is used, it can be made any time of the year, but it is best eaten in season when autumn mackerel is available. ## How to Eat Wash salted mackerel, cut into 3 pieces, and soak in vinegar for 1 to 2 days. Remove the mackerel from the vinegar and pat dry. Place the mackerel on a box lined with plastic wrap, fill with sushi rice, press down, and wrap in plastic wrap. Remove from the box, wrap in bamboo skin, weigh down lightly, and let sit overnight. ## Efforts for Preservation and Succession (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)It is made at home during autumn festivals and sold at roadside stations. It is also sold at restaurants that serve local cuisine. ## Ingredients - 【Vinegared salted mackerel】Salted mackerel (medium): 5 pcs. - 【Vinegared salted mackerel】Salt (for raw mackerel): 180g - 【Vinegared salted mackerel】Vinegar (more for hot season): 1 sho of vinegar - 【Vinegared salted mackerel】Sugar: 500g - Rice: 9 cups - Glutinous rice: 1 cup - Dashi konbu (put in when turning on the rice): 5cm square - Sugar: 400g (350g-400g) - Vinegar: 200cc - Salt: 40g - Ginger: 12g (for 4 pieces of mackerel) - Yuzu peel: 14g (for 4 pieces of mackerel) - Sushi rice: 400g for 1 piece of shime saba - Vinegar for oshi-zushi: 190cc - Vinegar for oshi-zushi: 9g (1 tbsp.) - 【Preparations】Oshi-Sushi Machine: - 【Preparations】Bamboo bark: ## Recipe 1. 1. Wash and cut the salted mackerel into 3 pieces, remove the skin, carefully remove small bones, and soak the mackerel in vinegar for a day and night. 2. 2. Cook the rice.Add 10% glutinous rice to make the rice sticky and shiny.Add the dashi kombu just before turning on the rice cooker (if you do it early, the color of the kombu will appear on the rice under the dashi kombu). 3. 3. Combine sugar, vinegar, and salt over heat to make vinegar mixture. 4. 4. After the rice is cooked, 10-15 minutes later (when the rice is still hot), remove the rice from the sushi bowl and pour in the vinegar mixture from step 3 to make sushi rice. 5. 5. While 4 is cooling, make the vinegar mixture for soaking the oshizushi container and soak the entire container (to prevent the plastic wrap from sticking to the container). 6. 6. Remove the bamboo peels with the vinegar mixture for soaking the oshizushi container. 7. 7. Make the chopped ginger and the shredded yuzu peel. 8. 8. When the sushi rice from step 4 has cooled, divide into 10 equal portions (9 pieces for large mackerel). 9. 9. Remove the vinegared mackerel from the vinegar and pat dry. 10. 10. Place a large piece of plastic wrap on a table, place the lid under the container, place the container of 5, place a large piece of plastic wrap inside the container, and spread it out neatly and flatly so that there are no wrinkles all over. 11. 11. Place the mackerel skin side down in the container, place either the ginger or yuzu peel from 7 in the center of the mackerel in a row along the backbone, place the equally divided sushi rice from 8 evenly and neatly in the container, cover the top lid, and press the sushi rice down firmly so that it does not lose its shape. 12. 12. Fold up the 11 pieces of plastic wrap, press through, remove the lid, and neatly wrap the other side and the front side of the plastic wrap together, followed by the left and right sides of the plastic wrap. 13. 13. Place 12 on the bamboo wrapper, again neatly wrap the other side and the front side, then the left and right sides, and fasten with rubber bands. 14. 14. Let sit for one day. 15. 15. Cut into pieces and place on a serving dish.Note: When cutting, leave the plastic wrap on and cut mackerel side up. ## Provider Information provider : Takahashi City Federation of Nutrition Improvement Councils 

# Matsurizushi ｜ Our Regional Cuisines **Cuisine Name**: Matsurizushi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Rice, seasonal fish and vegetables ## History, Origin, and Related Events Matsuri-zushi, also called "Okayama-bara-zushi" or "Bizen-bara-zushi," is made for festivals, celebrations, and entertaining guests in the Bizen-Okayama area. It is a gorgeous chirashizushi filled with vegetables, seafood, and rich ingredients from the Seto Inland Sea. During the Edo period (1603-1867), Lord Mitsumasa Ikeda, the feudal lord of Okayama, issued a decree to economize, telling the common people to eat only one soup and one vegetable so that they would not be extravagant. The common people would fill a tub-shaped half-slice of sushi rice with about ten different kinds of seasoned vegetables and seafood and stir them in to the rice. In addition to Spanish mackerel and sea eel, other seafood such as mogai and shrimp, bamboo shoots and burdock root are sometimes added. There is also another way to eat matsuri-zushi called "nukui-zushi," which is steamed and heated. Nukui" means "warm" in the Okayama dialect. ## Opportunities and Times of Eating Habits Nuku-zushi is a representative Okayama dish for festivals, bon festivals, and Buddhist memorial services in spring and fall, and is a must for entertaining guests. Ingredients vary depending on the season, such as Spanish mackerel, butterbur and bamboo shoots in spring, and matsutake mushrooms in autumn. The method of cooking sushi rice, the mixture of vinegar, and the method of boiling the ingredients vary from region to region and from household to household. ## How to Eat Vegetables are boiled and seasoned with soy sauce, sugar, and salt. Sprinkle salt lightly over Spanish mackerel, let sit for a while, then add to the vinegar mixture. Wash mogai with a shake and cook. Open the back of the sea eel, remove the bones, and teriyaki it with soy sauce and sugar. Boil shrimp and squid in soy sauce or salt. Cut octopus into thin strips and soak in sweet vinegar. Put back koya-tofu and simmer. Bake eggs and cut into thin slices. Shape vegetables and seafood for decoration, and mix the rest into the vinegared rice. ## Efforts for Preservation and Succession (Outline of the people who have passed on the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)It is available at kappo restaurants and sushi restaurants in the prefecture, and is also sold in the prepared food section of supermarkets. Momotaro's Matsuri Sushi," which is made by arranging ingredients on a bed of vinegared rice, is a product of Okayama's barazushi made into an ekiben. It has been a long seller at Okayama Station for over 50 years. ## Ingredients - Rice: 400g - Water: 500cc - Dashi kelp: 10cm square - Spanish mackerel: 4 slices - [Vinegar] Sugar: 4 tbsp. - Salt: 1／2 tbsp. - Vinegar: 3 tbsp. - Squid: 1 tsp. - Shrimp: 4 - Boiled octopus: 1／2 piece - Mussel: 60g - sea eel: 2 pcs. - lotus root: 80g - Koya-Tofu: 20g - Boiled bamboo shoots: 60g - Burdock root: 1 stick - Japanese butterbur: 1 - Dried shiitake mushroom: 6 pieces - egg: 2 - Pea pods: 30g ## Recipe 1. 1. Sprinkle the Spanish mackerel lightly with salt, let it sit for a while, then pour it into the vinegar mixture and take it out when it turns white around the edges. Add 1 tablespoon of vinegar to the vinegar mixture. 2. 2. Make sushi rice by pouring the vinegar over the rice cooked with dashi kombu. 3. 3. Cut squid into 5mm pieces and slice into bite-sized pieces. 4. 4. Cut octopus into thin strips and soak in sweet vinegar (1 tablespoon each of sugar and vinegar, a pinch of salt, not included in the quantity). 5. 5. Shake the mussels and cook. (1 teaspoon sugar, 1 tablespoon mirin and soy sauce (not included in the quantity)) 6. 6. Grill sea eel in teriyaki sauce (1 tablespoon each of sugar, mirin and soy sauce (not included in the quantity). Leave a little for decoration and cut the rest into small pieces. 7. 7. Cut lotus root into flower shapes for decoration, and cut the rest into small pieces. 8. 8. Put koya-tofu (dried tofu) back in the water and simmer. (2 tablespoons sugar, 1／2 teaspoon salt, and a dash of broth (not included in the quantity). 9. 9. Add sliced bamboo shoots and chopped burdock root to the koya-tofu stock and bring to a boil. Add boiled and cut Japanese butterbur and turn off the heat. 10. 10. Simmer the rehydrated dried shiitake mushrooms. (Not included: a little of the rehydrated liquid, 6 tablespoons sugar and 1 tablespoon soy sauce). 11. 11. Break the eggs into pieces (2 teaspoons sugar and a pinch of salt, not included in the quantity) and lightly cook them to make a broiled egg. 12. 12. Mix all ingredients except for garnish into the rice, place in a bowl, and top with garnish and salted boiled peas. ## Provider Information provider : Okayama City Nutrition Improvement Council 

# Kaku Sushi ｜ Our Regional Cuisines **Cuisine Name**: Kaku Sushi **Region**: Our Regional Cuisines ## Main Lore Areas Hiroshima City, Kita Hiroshima-cho, Akitakata City, Geihoku ## Main Ingredients Used Rice, Shime saba (vinegared mackerel), Eggs, Kamaboko(fish cake), Shiitake mushrooms, Chestnuts, Sansho leaves, Carrot leaves, Dried shrimps, Denbu (A food made by breaking up fish meat (e.g. Red Snapper fish) into small pieces, seasoning with sugar, soy sauce, mirin (=sweet rice wine) and roasting. ## History, Origin, and Related Events It is a type of oshizushi made by filling a square wooden mold with sushi rice and other ingredients, and is eaten in the Asakita-ku area of Hiroshima City and the Geihoku region of Hiroshima Prefecture. When pressed out of the wooden frame, six to eight pieces of the same size are formed at the same time, and the finished product is square, hence the name "kaku-zushi" (square sushi). It is sometimes called "oshizushi" or "Inaka sushi" (country sushi). The ingredients are sometimes changed according to the season or region, and are characterized by a decorative ingredient on top called "Kami-oki" and an ingredient in the sushi rice called "Nakagu". The "Kami-oki" is made up of brightly colored red, green, and yellow ingredients such as shime saba (mackerel), thinly fried egg, kamaboko (fish cake), shiitake mushrooms, aromatic mushrooms, matsutake mushrooms, chestnuts, sansho leaves, carrot leaves, dried shrimp, and denbu, while the "Nakagu" is made up of slightly salty carrot, shiitake mushroom, gobo, beans, etc., all of which are not visible from the outside. As you eat your way through the sushi rice, the rich flavor of the simmered ingredients suddenly spreads out. In addition, because the vegetables are seasoned and the seafood is heated, it tastes good even after a long time has passed. In the 1950s, it was common for each household to have a wooden form of kaku-zushi, and since kaku-zushi was traditionally served to guests on celebratory occasions and other special occasions, it was customary to make a larger quantity and distribute it in wooden boxes to neighbors and neighbors. ## Opportunities and Times of Eating Habits It is served at festivals and as a hospitality dish for guests. In addition to New Year's, cherry blossom viewing, Obon Festival, and autumn festivals, it was also served at weddings and funerals during the period when weddings and funerals were held at home. Even today, it is sometimes made at home, but the number of occasions is decreasing. ## How to Eat Fill a square wooden mold with sushi rice and ingredients. On the inside carrots, shiitake mushrooms, burdocks, beans, etc. cooked in a thick seasoning are placed. On top, colorful ingredients such as shime saba (mackerel), thinly fried egg, fish cake, shiitake mushrooms, matsutake mushrooms, aromatic mushrooms, chestnuts, sansho leaves, carrot leaves, dried shrimps, and denbu are arranged. When pushed out of the wooden crate, six to eight square pieces of the same shape of sushi are formed. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It can be eaten at restaurants that serve local cuisine, or sold at local produce markets. In Kita Hiroshima Town, it is also taught in local cooking classes. ## Ingredients - Rice: 3 cups - [Sushi vinegar] Vinegar: 4 tbsp - [Sushi vinegar] Sugar: 2 tbsp - [Sushi vinegar] Salt: 1 tsp - Shime saba (Vinegret mackerel): as needed - Thinly sliced egg: as needed - Kamaboko (=fish paste): as needed - Shiitake mushrooms: as needed - Cooked chestnuts: as needed - Matsutake mushroom: as needed - Simmered soybeans: as needed - Denbu: as needed - Carrot leaves: as needed ## Recipe 1. 1. Put the cooked rice into a sushi bowl and mix all of the [sushi vinegar]. 2. 2. Place (one) item to be placed on top of the sushi rice, and top with the denbu and carrot leaves to make pressed sushi. You may add boiled vegetables or cooked beans to be mixed into the “moguri” (Hiroshima dialect to place lace into the inside) in the sushi rice. ## Provider Information provider : "Hiroshima Prefecture's Taste Dishes to Pass Down and Preserve" (Hiroshima Nutrition Education and Health Promotion Executive Committee) 

# Nebuto no Karaage ｜ Our Regional Cuisines **Cuisine Name**: Nebuto no Karaage **Region**: Our Regional Cuisines ## Main Lore Areas Fukuyama City ## Main Ingredients Used Nebuto, potato starch, oil, salt ## History, Origin, and Related Events Nebuto is a white-fleshed fish of 3 to 5 cm caught mainly in the Seto Inland Sea, and is commonly called tenjikudai. It is also called "ishimochi" or "ishikaberi" because of its hard head. Because its otolith bone is larger than those of other fish, it cannot be eaten whole from the head even though it is a small fish, so the head is removed and eaten. It is in season from May to September, and is selected as one of the "Bingo Fish" by fishermen in the Bingo area (Mihara City, Onomichi City, Fukuyama City, Hiroshima Prefecture; Kasaoka City, Okayama Prefecture) who choose representative fish of their area. Deep-fried nebuto is made by dipping nebuto in potato starch and deep frying it, making it a snackable dish. It is popular as a snack for children and as a snack for alcoholic beverages. In 2021, Fukuyama City held a "Fukutsumami General Election," a competition to determine the ranking of "Fukuzumami," snacks made from the city's specialties, and "Nebuto no Nanbanzuke" was chosen as the fourth place winner, making it one of The Big Four . ## Opportunities and Times of Eating Habits It is in season from May to September. It is a favorite snack for children and as a snack for alcoholic beverages. Nebuto is also eaten as tempura, nanbanzuke, and other dishes in addition to fried fish. ## How to Eat Remove the head and guts off nebuto, wash the nebuto in salted water, dust with potato starch, and deep fry in medium oil. Sprinkle salt on the fried fish. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It has been selected as "Bingo Fish," the local fish of choice by local fishermen, by the Bingo Local Fish Supporters. This organization is engaged in activities to promote the taste and cooking methods of Bigo's local fish to the younger generation, and has invented "Nebukatsu" (fried tenjikudai). Nebuto was also featured in the "Fukuyama City's General Election of Fuku Tsumami," further raising awareness of the dish. It is served at several restaurants in the city and is sometimes sold at supermarkets. In addition, "Nebuto Furikake" (sprinkled with nebuto), invented by elementary school students, has been commercialized and is served in school lunches at kindergartens and schools in the city. Nevuto-sebei," a rice cracker made from whole nebuto, is also sold. ## Ingredients - Nebuto (Tenjikudai): 160g - Salt: a little - Wheat flour: as needed - Katakuriko(=potato starch): as needed - Oil for frying: as needed ## Recipe 1. 1. Remove the heads of the nebuto and wash them in salted water. 2. 2. Lightly dust 1 with equal parts flour and potato starch. 3. 3. Deep fry 2 in medium oil. 4. 4. Sprinkle salt over the fish while it is still hot. ## Provider Information provider : "A Taste of Fukuyama: Local Cuisine" (Fukuyama City Council of Dietary Improvement Promoters) 

# Kinako Musubi ｜ Our Regional Cuisines **Cuisine Name**: Kinako Musubi **Region**: Our Regional Cuisines ## Main Lore Areas Kita Hiroshima-cho ## Main Ingredients Used Rice, kinako (roasted soybean flour), umeboshi (pickled plums), simmered soybeans, and salted kelp ## History, Origin, and Related Events Kinako-musubi is a round omusubi with dried plums and thinly sliced salted kelp, covered with kinako (roasted soybean flour). It was served between rice plantings and at the end of the rice planting season called “dai-mite”. In Hiroshima, "Mite" means "disappear,” and Kinako musubi along with "Bara Sushi" and "Grilled Mackerel Chishamomi" are eaten. It is said that the sushi was made in a round shape with the wish that the seedlings planted would bear a full crop in the fall. In the Chugoku region, there is an event called "Hayashida" or "Tabayashi," in which a large number of people plant rice while playing drums and flutes and singing rice-planting songs. These events, which have been handed down from the Middle Ages, were a ritual for rice cultivation to worship the "god of rice fields" to pray for peace and a good harvest, and at the same time, they were a major event that served as a consolation for those engaged in the hard work of rice planting and as one of the few entertainment elements in the farming villages of the time. The "Hayashida" of Mibu, Kita Hiroshima Town, in particular, came to be called "Mibu no Hana Taue" (flower rice planting in Mibu) because of its extravagant pageantry, with the participating oxen wearing gorgeous flower garlands and dressed-up Saotome girls planting seedlings to the sound of drums and flutes. During this event, "kinako-musubi" is still served today, and is sometimes called "sanbai" or "sanbai-meshi. Sanbai" refers to the conductor of the O-hayashi, or the god of rice paddies. ## Opportunities and Times of Eating Habits It is eaten between rice plantings and at "dai-mite", which means the end of the work. The end of May to the beginning of June, when rice is planted. ## How to Eat The omusubi is filled with dried plums or thinly sliced salted kelp and covered with kinako (roasted soybean flour). The shape is usually round. Shinjo no Hayashida also offers musubi for the purpose of passing on the culture, but these are bale-shaped with black soybeans mixed in. The kinako (roasted soybean flour) is sprinkled on the rice to make it easier to eat during the rice-planting process. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Although "Hanataue" in Mibu ceased to exist for a time, it is now registered as an Important Intangible Folk Cultural Asset of Japan and a UNESCO Intangible Cultural Heritage through local efforts for preservation. At the same time, the custom of eating "kinako-musubi" (roasted soybean flour dough), an event food of "Hanataue," has also been handed down. ## Ingredients - White rice: 3 cups - Kinako (Roasted soybean flour): 140-150g (1 bag of commercial kinako (roasted soybean flour)) - Sugar: 90-105g (depending on the amount of kinako (roasted soybean flour) and your preference) - Salt: Pinch to 2／3 tsp (it tastes better with a pinch of salt) ## Recipe 1. 1. Cook white rice with a normal amount of water. 2. 2. Mix kinako (roasted soybean flour), sugar, and salt in a large dish. 3. 3. Divide the freshly cooked white rice into a bowl or rice casserole, cool slightly, and form into a round (spherical) shape. 4. 4. Put the rice balls into the bowl and roll them to cover the whole rice ball. ## Provider Information provider : Kita Hiroshima Town Board of Education 

# Ko-iwashi no sashimi (sashimi of small sardine) ｜ Our Regional Cuisines **Cuisine Name**: Ko-iwashi no sashimi (sashimi of small sardine) **Region**: Our Regional Cuisines ## Main Lore Areas Ondo-cho Kure City, Kurahashi-machi ## Main Ingredients Used Small sardine, Soy sauce, Ginger ## History, Origin, and Related Events "Ko-iwashi" refers to Japanese anchovy, and has long been known as "small sardines" in Hiroshima Prefecture. Hiroshima Bay is rich in plankton, which serves as bait for small sardines, so well grown sardines are caught in abundance. As a result, approximately 70% of the catch landed in Hiroshima Prefecture is anchovy (Ministry of Agriculture, Forestry and Fisheries "2020 Fishery and Aquaculture Production Statistics").They are caught with sardine boat seines, which are sometimes referred to locally as "patch net fishing" because the shape of the net resembles the patches on a man's underwear. In the old days, peddlers were often seen selling fresh small sardines, which were cheap, tasty, and a valuable foodstuff for the common people. Washing small sardines in water removes the scales and removes the unique smell of small sardines. Sashimi is served with soy sauce and grated ginger. Its firm flesh is said to be as tasty as sea bream, the king of fish, and there is even a food proverb that says, "If you wash sardines seven times, they taste like sea bream". The season is from June to August. Because of its high unsaturated fatty acid content, freshness is essential for sashimi, but because Hiroshima is close to fishing grounds, fresh small sardines can be found in supermarkets and fresh fish stores. In Hiroshima, many people use a spoon or packing tape (PP band) to quickly cut the small sardines. In addition to raw fish, boiled and dried "iriko (=dried sardines)" are used as soup stock mainly in western Japan, and "chirimen" made from young sardines (=shirasu) is also widely eaten. ## Opportunities and Times of Eating Habits The season is from June to August. At the beginning of the rainy season, small sardines can be found in supermarkets and fresh fish stores, and are usually cut up fish and eaten by households. ## How to Eat In Hiroshima, many people can quickly cook small sardines with a spoon or PP band. It is eaten with soy sauce and grated ginger. It is also eaten as tempura or grilled with rice bran. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) Fresh small sardines line the shelves of supermarkets and fresh fish stores when they are in season. It has become a summer tradition for Hiroshima residents. During this season, they are also served in restaurants. ## Ingredients - Small sardine (=Japanese anchovy): 1 pack (about 30 fish) - Grated ginger: As needed - Salt: As needed ## Recipe 1. 1. Prepare fresh small sardine (=Japanese anchovy). Fresh Small sardines are those with clear eyes. 2. 2. Make ice-cold salt water, put the small sardine (=Japanese anchovy) in it, and scrub gently to remove some of the scales. 3. 3. Insert a spoon into the small sardine from the shoulder and slide it along the backbone to peel off the flesh. 4. 4. Wash the small sardine (=Japanese anchovy) again in ice-cold salt water, rinsing off any remaining scales and entrails. 5. 5. Replace the brine in which the small sardine (=Japanese anchovy) were washed with new brine and wash the small sardines again. 6. 6. Repeat steps 4 and 5 seven times. The taste is as good as sea bream. 7. 7. After washing, pat the small sardines (=Japanese anchovy) dry thoroughly with kitchen paper. 8. 8. Arrange the small sardines(=Japanese anchovy) on a plate and top with grated ginger and other condiments as desired. ## Provider Information provider : Executive Committee for the Promotion of "Hiroshima Bay's Seven Great Sea's Seafoods" 

# Takomeshi ｜ Our Regional Cuisines **Cuisine Name**: Takomeshi **Region**: Our Regional Cuisines ## Main Lore Areas Mihara City, Onomichi City, Fukuyama City ## Main Ingredients Used Rice, Octopus, Carrot, Gobou(=Burdock), Fried thin tofu ## History, Origin, and Related Events "Takomeshi" is octopus cooked with rice. Originally, fishermen would chop octopus on the boat and cook it into rice and eat it as fishermen's rice. The environment off the coast of Mihara is particularly suitable for growing octopus because of its good water quality, stable water temperature, and rocky areas with abundant bait, and octopus fishing has been popular since the Edo period. Even today, the Seto Inland Sea is one of the most important habitats for octopus. The fast ocean currents in this area allow octopus to stick firmly to the rocks, making their legs thicker and shorter, and giving them a firmer, crunchier texture. The main method of octopus fishing in Mihara is "takotsubo fishing", in which the octopus body is not easily damaged. About 100 octopus cribs are attached to a rope about 100 meters long and sunk at intervals of several tens of meters to the bottom of the sea, as determined by each fisherman. No buoys or other landmarks are placed at this time, so fishing requires many years of intuition and experience. The octopus are immediately washed in salt water, vacuum-packed, and flash-frozen. The Mihara City Fisheries Cooperative Association has branded the octopus caught in Mihara under the name "Mihara Yassa Octopus," after the local traditional event "Mihara Yassa Festival". ## Opportunities and Times of Eating Habits Octopus is in season from June to August, but thanks to improvements in freezing technology, it is eaten throughout the year. Originally, fishermen ate octopus rice on their boats, but now it is widely consumed by the general public. In some areas, it was also eaten during rice-planting festivals to pray for a good harvest, "so that the rice plants will grow well like the legs of an octopus. It is also made in ordinary households. ## How to Eat Blanch raw octopus with salt to remove any sliminess, then rinse in cold water. Cook chopped octopus with carrots, Gobou(=Burdock), ginger, etc. in Dashi(=Japanise soup stock), soy sauce and sake. Ingredients may vary from region to region. In some cases, rice bran is used to remove the sludge from the octopus. Dried octopus is also delicious. Other popular octopus dishes include octopus tempura and octopus sashimi. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) It is sold at local produce stands and served at restaurants. It is also popular as a school lunch menu item. The Mihara City Fisheries Cooperative Association has branded the octopus caught in Mihara under the name "Mihara Yassa Octopus" in reference to the local traditional event "Mihara Yassa Festival". Every August 8 is designated as "Octopus Day," and events such as an octopus memorial service, cooking classes, and a music festival are held. New octopus menus, such as octopus tempura curry and octopus burgers, are being developed at the Mihara production center. In addition, various products using octopus are sold at souvenir stores in the city, such as "Open Octopus," "Tako-Meshi no Moto," and "Tako-Momiji," a famous Hiroshima confectionery containing octopus, making it easy to enjoy octopus. ## Ingredients - Polished rice: 2 cups - Water: 450ml - Boiled octopus: 150 g - Carrots: 30 g - [Seasonings] Sake: a pinch - [Seasonings] Light soy sauce: Approximately 2tbsp. - Finely chopped nori seaweed: As needed ## Recipe 1. 1. Cut boiled octopus into chunks. 2. 2. Julienne carrot into thin strips. 3. 3. Add water, 1, 2 and [seasonings] to washed rice and cook together. 4. 4. Place 3 in a bowl and top with chopped nori. ## Provider Information provider : "A Taste of Fukuyama: Local Cuisine" (Fukuyama City Council of Dietary Improvement Promoters) 

# Kuwai no Ama-ni (Arrowhead simmered in a sweet sauce) ｜ Our Regional Cuisines **Cuisine Name**: Kuwai no Ama-ni (Arrowhead simmered in a sweet sauce) **Region**: Our Regional Cuisines ## Main Lore Areas Fukuyama City ## Main Ingredients Used arrowhead, dried gardenia fruit, soup stock, sugar, mirin ## History, Origin, and Related Events Kuwai no Ama-ni is a stew that is known for its sweet taste, which is seasoned with broth, sugar, and mirin. The dish is named after "kuwaimo," a potato-like fruit that grows under the leaves shaped like a hoe for digging up the earth. There are three types of arrowhead: ao kuwai (blue arrowhead), shiroi kuwai (white arrowhead), and suita kuwai. Ao kuwai, the main type grown in Japan, is characterized by its round, spherical shape and vivid blue surface. Fukuyama City produces the largest amount of arrowhead in Japan, according to the Ministry of Agriculture, Forestry and Fisheries' "Survey on Regional Vegetable Production in Japan in 2018". It is also referred to as the "sapphire of the rice field" due to its beautiful color. Arrowhead is a nutritious root vegetable that is rich in protein and potassium. It has a dusty texture and a sweet taste with a slightly bitter aftertaste. In Japanese cuisine, it is considered a lucky food and is often served during festive occasions. Fukuyama's arrowhead is particularly famous and is in high demand as an ingredient in Osechi dishes. The best time to get shipments of this root vegetable is between November and December. The mild Seto Inland Sea climate of Fukuyama is perfect for growing blue arrowhead. Its cultivation began around 1902 when it grew wild in a swampy area in present-day Senda-cho, Fukuyama City. Later on, it was brought to the fertile moat around Fukuyama Castle. During the Edo period, the Fukuyama clan built additional irrigation canals to convey water from the Ashida River to the new rice paddies. This provided a plentiful supply of water, which helped the cultivation of arrowhead to flourish in Fukuyama. ## Opportunities and Times of Eating Habits Arrowhead is a common food item in osechi, a traditional Japanese New Year's cuisine, believed to bring good luck. During the Edo period, samurai families in castle towns used to serve osechi dishes that contained arrowheads. However, in the Meiji period, ordinary people began preparing osechi dishes, which included arrowheads. By the 1950s, stacked boxes of osechi dishes containing arrowheads were extensively sold in department stores, and the custom of eating arrowheads on New Year's Day became popular. Locals typically consume arrowhead from November to December while it is in season. ## How to Eat Boil the arrowhead and remove the skin, keeping only the buds. Then, cook the arrowhead in a broth made with sugar, mirin, and dried gardenia fruit. After boiling, allow it to soak overnight to absorb the flavors. Other delicious ways to serve arrowhead include frying it, making an arrowhead salad, or creating arrowhead chips. ## Efforts for Preservation and Succession Fukuyama Arrowhead is registered under the Ministry of Agriculture, Forestry, and Fisheries' Geographical Indication (GI) protection system. It is highly regarded for its strict quality control, fruit selection system, and mountain history. ## Ingredients - Arrowhead: 200g - Dried gardenia fruit: 1 or 2 - [Seasoning] Dashi broth: 1.5 cups - [Seasoning] Sugar: 3 tbsp. - [Seasoning] Mirin (sweet cooking rice wine): 2 tbsp. - [Seasoning] Salt: A pinch ## Recipe 1. 1. Boil arrowhead in water until cracks appear on the surface. 2. 2. Cool the arrowhead, peel the skin, and leave the sprouts. 3. 3. Add your desired seasonings and crushed dried gardenia fruit in a small bag. Bring to a boil, add 2 to 3, and allow it to simmer. 4. 4. Finally, let it sit overnight to let the flavors soak in. ## Provider Information provider : A Taste of Fukuyama: Local Cuisine" (Fukuyama City Council of Dietary Improvement Promoters) 

# Igisu tofu (Red algae and soy flour) ｜ Our Regional Cuisines **Cuisine Name**: Igisu tofu (Red algae and soy flour) **Region**: Our Regional Cuisines ## Main Lore Areas Mihara, Onomichi, Osakikamijima, Kure ## Main Ingredients Used Igisu (red algae) raw soy flour, dashi stock, shiso leaves, Japanese ginger, miso, vinegar ## History, Origin, and Related Events This dish is made from a type of algae called “igisu”, which is mixed with raw soy flour and heated until it melts, then set like gelatin. It works on the same principle as vegetable gelatin or agar-agar, and sets without any need to add a coagulant. It is always made for Bon festival or other occasions when friends and family gather. In some areas it is frequently made during summer. The garnishes and seasonings used vary depending on the region and the household. In summer it is eaten chilled from the fridge. Igisu is a reddish-brown variety of algae cultivated from summer until fall, also referred to as “egonori”.It is shaped in fine strands that split off into different "paths" one after another, with the tips bending into a hooked shape. While it grows in the deep recesses of the sea, it drifts into the shallows of inlets and beaches from spring to summer, where it is harvested from the rocks and pebbles it sticks to. Once gathered, it is repeatedly rinsed in cold water and dried in the sun, until it is dehydrated. Low in calories and rich in minerals and dietary fiber, it is prized as an ideal food for promoting a long life. It has been eaten since ancient times, reportedly having been offered as tribute to the Imperial Court in the Asuka (592 to 710 CE) and Nara (710 to 794 CE) periods. It has become difficult to get hold of these days, but foods made from melted and set igisu can still be seen in Tottori, Ehime, Niigata, Nagasaki, Fukuoka and other prefectures. ## Opportunities and Times of Eating Habits Until about 1960, the dish was frequently made for Bon festival or other occasions when friends and family would gather. In some areas it is often made during summer in particular. ## How to Eat Thoroughly rinse the dehydrated algae. Dissolve the algae with raw soy flour in water, before simmering. Pour into a square or rectangular container to cool, and once it has set, cut it into blocks. You can set the algae by itself, or add carrots, burdock, shrimp; it can also be mixed with rice bran water before setting. It is eaten with various miso pastes (vinegared, or with dried sardines, water pepper or yuzu), ginger, or soy sauce mixed with grated ginger. ## Efforts for Preservation and Succession The dish is sold at regional farmer's markets, including those at roadside rest stations. As harvests of red algae decrease, it is becoming less and less common, but it is sometimes still made at home, too. ## Ingredients - Igisu (red algae): 12g - Dashi stock (1): 2 and 1／2 cups - Soy flour: 80g - Dashi stock (2): 2／3 cup - Shiso (Chinese basil) leaves: 4 - Japanese ginger: 2 buds - [Seasoning] white miso: 2 tbsp. - [Seasoning] vinegar: 1 tbsp. - [Seasoning] sugar: 1 tbsp. ## Recipe 1. 1. Rehydrate the algae in some water, then wring out the moisture. Mix with dashi stock (1), and heat until the algae has melted. Once this has occurred, mix the soy flour with dashi stock (2), then add this to the algae-dashi stock mixture. Simmer for approximately 2 minutes, making sure that it does not burn. 2. 2. Pour the mixture into a mold, chill until it sets, then transfer to a bowl. Mix the miso, vinegar and sugar together, and use this as garnish together with the shiso leaves and ginger. ## Provider Information provider : "I want to pass it on: a collection of tasty Hiroshima dishes" (Hiroshima Executive Committee for Food Education and Promotion of Health) 

# Nigome ｜ Our Regional Cuisines **Cuisine Name**: Nigome **Region**: Our Regional Cuisines ## Main Lore Areas Fuchu town and other areas in the western part of the prefecture ## Main Ingredients Used azuki beans, radish, carrots, dried shiitake mushrooms, burdocks, lotus root, taro, deep-fried tofu, konjac ## History, Origin, and Related Events The vegetarian dish "Nigome" is made with diced and boiled azuki beans, daikon radish, carrots, dried shiitake mushrooms, burdock root, lotus root, taro, deep-fried tofu, and konjac. No meat or fish is used in the ingredients or broth. The western part of the prefecture is called "Aki no Kuni" and has many Jodo Shinshu followers, who were named "Aki followers". Shinran Shonin, the founder of the Jodo Shinshu sect, passed away on January 16th, which is celebrated as "Goshoiki". When Shinran Shonin was critically ill, his disciples made him a vegetarian stew with azuki beans, his favorite food. This later became the vegetarian food of the Goaritoyo, named "Nigome". Fishermen in the area used to follow the custom of "Otanya no Ichigomari" during the Otaidaya period, where they closed their fishing boats and markets for three days to avoid killing. Nigome was made in large quantities before the Oarigoya and boiled repeatedly for three days before being consumed. Soy sauce is used for seasoning, giving it a simple flavor that allows the natural taste of the ingredients to shine. ## Opportunities and Times of Eating Habits During the three-day period of "Otanya" around January 16th of the new calendar year, an event food is eaten to commemorate the anniversary of Shinran Shonin's death. This custom was followed by Aki followers, who would consume the food repeatedly until their body was warmed up and then visit the temple. This food was also served at temples that held memorial services for Shinran Shonin. ## How to Eat Soak azuki beans in water for a day before serving. Dice radish, carrot, dried shiitake mushrooms, konjac, burdock root, taro, deep-fried tofu, lotus root, or any other desired ingredients. Combine all the ingredients in a pot and simmer with the azuki in a large amount of soup stock. Soy sauce is the basic seasoning, but some households prefer to add mirin or miso. Keep the seasoning light, as the beans are simmered multiple times. ## Efforts for Preservation and Succession Today, the custom of "otanya no ichigomari" has disappeared, and the custom of eating nikigome during "otanya" is also decreasing. Nigome is also served as a school lunch menu as an opportunity for students to learn about the local cuisine. ## Ingredients - Azuki beans: 50g - Daikon radish: 1／4 (250g) - Burdock root: 1／2 (75g) - Carrot: 1／2 (80g) - Taro: 2 (140g) - Lotus root: 100g - Dried shiitake mushrooms: 2 or 3 (6g) - Deep-fried tofu: 1／2 (16g) - Konjac sheet: 1／2 (100g) - Soy sauce: 50ml - Sugar: 1／2 tbsp. ## Recipe 1. 1. Soak azuki beans in water for a day before to soften and boil lightly. 2. 2. Cut all ingredients into 1cm pieces. 3. 3. Drain burdock root and lotus root. 4. 4. Put all ingredients except taro in a pot and simmer in a large amount of soup stock (not included). 5. 5. Cook until azuki beans become soft, skimming off any foam that floats to the surface. Then add taro, soy sauce, and sugar and bring to a simmer. 6. 6. When simmering, make sure there is enough broth left over to make the sauce a little thinner. ## Provider Information provider : “A collection of Hiroshima Prefecture's Flavorfull Dishes That We Want To Pass On” (Hiroshima Nutrition Education and Health Promotion Executive Committee) 

# Tai-men/Tai-somen ｜ Our Regional Cuisines **Cuisine Name**: Tai-men/Tai-somen **Region**: Our Regional Cuisines ## Main Lore Areas Seto Inland Sea coastal areas such as Onomichi City and HatsukaichiCity ## Main Ingredients Used Sea bream, somen noodles, prickly ash leaves, egg, shiitake mushroom ## History, Origin, and Related Events Tai-men is a dish featuring boiled somen noodles piled in waves on a large plate and topped with a whole boiled sea bream, garnished with prickly ash leaves, cucumber, shredded egg crepe, and salty-sweet simmered shiitake mushroom. It can also be garnished with pine branches. It is a ceremonial dish often served for special occasions such as house framing ceremonies, 77th birthdays, 88th birthdays, weddings, and ship unloading ceremonies. It is an auspicious dish with sea bream (tai) signifying "medetai" (happy), and somen noodles signifying a "long and thin continuation." The guests compliment the size and flavor of the sea bream, and they enjoy the feast with the wish that their happiness will continue for a long time. It is served on a large plate, then divided into smaller plates and covered in broth and toppings as desired. The broth poured on top is simply the broth in which the sea bream was boiled. At home, it is typically made with smaller fish such as rockfish, black sea bream, stonefish, or grunt. It is generally referred to "Tai-men" when eaten at celebrations, and "Tai-somen" when eaten at home. It is difficult to keep the sea bream intact while boiling, so it is often placed in a boat-shaped basket made of straw or bamboo peel, and boiled in a pot large enough to contain it completely. With its rocky, undulating sea floor and tidal currents, the Seto Inland Sea is well-suited for the spawning and habitation of sea bream, and they have long flourished in those waters. In addition to Tai-somen, there are many other sea bream dishes in the region. ## Opportunities and Times of Eating Habits It was often served for special occasions such as house framing ceremonies, 77th birthdays, 88th birthdays, weddings, and ship unloading ceremonies. It was often eaten during the Bon and Kangen-sai Festivals as well. Kangen-sai is a local festival with a deep connection to the Itsukushima Shrine in Miyajima that is held on June 17th of the lunar calendar. In recent years, it is also served at drinking parties. ## How to Eat Boiled somen noodles are piled in waves on a large plate and topped with a whole sea bream simmered in a light seasoning of soy sauce, sake, mirin, and sugar. It is served with garnishes such as prickly ash leaves, cucumber, shredded egg crepe, and simmered shiitake mushroom. To eat, it is divided into smaller plates with the sea bream broth poured on top. Other condiments are often not added. ## Efforts for Preservation and Succession These days, sea bream is readily available and eaten in preparations such as sashimi, grilled, or simmered with turnip, but Tai-men is often eaten for celebrations and other occasions. It is also served at local restaurants. It is also presented in recipe collections featuring local ingredients such as "Onomichi Seasonal Food" and "20 Seasonal Fish Recipes," which were created as part of the Onomichi Slow Food Community Development Project. ## Ingredients - Sea bream: 1 (about 20cm) - Somen noodles: 4 bundles - Prickly ash leaves: A few - Egg: 2 - [Seasoning] Water: 1 cup - [Seasoning] Soy sauce: 1／4 cup - [Seasoning] Sake: 2 tablespoons - [Seasoning] Mirin: 2 tablespoons ## Recipe 1. 1. Descale the sea bream, remove the guts, and wash thoroughly. 2. 2. Gently simmer the sea bream from step 1 with the [Seasoning] ingredients. 3. 3. Arrange the boiled somen noodles in a wavy pattern on a large plate, and place the simmered sea bream on top (you can also place pieces of grilled or steamed sea bream on top of the somen noodles). 4. 4. Garnish with shredded egg crepe and prickly ash leaves. ## Provider Information provider : Recipe source: "Taste of Fukuyama Regional Cuisine" (City Council of Dietary Improvement Promotion Workers) 

# Taimeshi ｜ Our Regional Cuisines **Cuisine Name**: Taimeshi **Region**: Our Regional Cuisines ## Main Lore Areas Seto Inland Sea coastal regions such as Fukuyama City, Onomichi City, and Osakikamijima Town ## Main Ingredients Used Rice, sea bream, salt, dashi stock ## History, Origin, and Related Events “Taimeshi” is a local dish mainly eaten in the Seto Inland Sea coastal region. It’s made by putting a whole sea bream in a pot and cooking it with rice. It’s said that fishermen began making this dish during the Edo period when the village headman of Hashirishima started casting a sea bream fishing net. The Seto Inland Sea is characterized by a rocky and undulating seabed terrain, along with strong tidal currents, making it a suitable spawning environment and habitat for sea bream. As a result, sea bream fishing has thrived in the area since ancient times. Traditional fishing methods for sea bream, such as single-hook line fishing, abise fishing, floating sea bream fishing in Noshiro, and sea bream net fishing in Tomo, have been passed down through generations. Among them, Tomonoura in Fukuyama City is famous for the “taishibari net fishing method,” which is said to have started about 380 years ago in the Edo period. It’s a fishing method in which the sea bream that gather in the Seto Inland Sea to spawn in early summer are caught in nets all at once, and is now designated as an important intangible folk cultural property of Fukuyama City. From the beginning to middle of May you can watch the fishing from a boat and have the experience of actually pulling a net. In recent years, there has been a surge in red snapper aquaculture in the Seto Inland Sea. The practice of “harbor-based cultivation” involves releasing red snapper into the harbor and providing them with food for a specific period to encourage their settlement in the area. Additionally, the establishment of the first “marine ranch” off the coast of Osaki Kamijima Town has further promoted red snapper cultivation in the Seto Inland Sea. ## Opportunities and Times of Eating Habits It’s eaten throughout the year, but sea bream is in season from March to May. Originally a fisherman's dish, there is no particular occasion or season for eating it. Today it’s mainly served in restaurants. ## How to Eat Remove the innards and scales from the sea bream, put it in a deep pot, season it with soy sauce, sake, mirin sweet rice wine, and salt. Then cook it with rice. Burdock and carrots are sometimes added too. ## Efforts for Preservation and Succession Although it’s sometimes made at home, it’s most often served at restaurants. In Tomonoura in Fukuyama City, there are many shops that make sea bream dishes, such as taimeshi and sea bream chazuke, and it’s a local specialty. It’s also provided in school lunches as an opportunity to learn about traditional cuisine. Boil-in-the-bag taimeshi is also on sale, making it easier to enjoy. ## Ingredients - Polished rice: 2 cups - Water: 450ml - Sea bream: 1 - Carrots: 20g - Burdock root: 20g - [Seasoning] Light soy sauce: 1 tbsp - [Seasoning] Salt: 1／3 tsp - [Seasoning] Sake: 1 tbsp - Dashi kelp: 10cm square - Chopped seaweed: Appropriate amount ## Recipe 1. 1. Remove the scales and innards from the sea bream and wash it thoroughly. 2. 2. Cut the carrots and burdock root into thin strips and remove the bitterness by soaking them in water. 3. 3. Add water, the vegetables from Step 2, and [Seasoning] to the washed rice, spread dashi kelp and the sea bream from Step 1 on top, and cook. 4. 4. After cooking, loosen the meat of the sea bream and mix it into the dish. 5. 5. Place Step 4 in a bowl and top with chopped seaweed. ## Provider Information provider : Recipe provided by: “Taste of Fukuyama, Local Cuisine Edition” (Fukuyama City Eating Habits Improvement Promotion Member’s Council) 

# Bisyunabe(Sake Hot Pot) ｜ Our Regional Cuisines **Cuisine Name**: Bisyunabe(Sake Hot Pot) **Region**: Our Regional Cuisines ## Main Lore Areas Located in the Aki region, Hiroshima City ## Main Ingredients Used Chicken, gizzard, pork, napa cabbage, chives, leek, salt, pepper, sake, garlic ## History, Origin, and Related Events Sake hot pot is a simple dish made by cooking chicken, gizzard, pork, and vegetables with a straightforward seasoning of salt, pepper, and sake. It's light and lets you enjoy the natural flavors of the ingredients. It's said to have originated as a staff meal invented by a sake brewer in Nishijo, Hiroshima City, to satisfy hunger during breaks from sake-making. The simple seasoning is designed to not affect the ability to taste sake. Because the alcohol evaporates when heated, even people who aren't fond of alcohol and a wide range of age groups can enjoy it. The name comes from the Japanese word "bisho", meaning wet, referring to brewery workers who often got soaked with water due to their work. Since they would eat this hot pot, it became known as "bisho nabe." The characters "美酒" ("sake" and "beauty") were added in recent years. Nishijo, known for its sake brewing, is a renowned brewing area comparable to "Nada of Hyogo" and "Fushimi of Kyoto." It has excelled in quality, monopolizing top positions in national sake competitions from the Meiji to Taisho eras, thus elevating the reputation of Sake City Nishijo. It's also famous for being called the "New Sake Capital" by the poet Kawahigashi Hekigoto, who visited Nishijo at the beginning of the Showa era. ## Opportunities and Times of Eating Habits It was originally eaten as a staff meal during sake brewing's winter period. Nowadays, it's enjoyed as a specialty dish of Hiroshima City all year round. It's also served during the annual "Sake Festival" held in October. ## How to Eat Heat oil in a pot, sauté garlic, add chicken, gizzard, pork, then add napa cabbage, chives, etc., starting with ingredients that take longer to cook. Gradually add sake. Season with salt and pepper, then eat. Don't overcook the vegetables. Instead of making all at once, prepare everything again after finishing the contents of the pot. Sometimes konjac and thick-fried tofu are added. Seasonal vegetables can be used. During the October "Sake Festival," you can enjoy various types of sake hot pot created by different sake breweries and shops. ## Efforts for Preservation and Succession In Hiroshima City, it's served during the annual "Sake Festival" held in October and has become a local specialty. It's also available at restaurants around Nishijo Station, and you can enjoy it regardless of the season. ## Ingredients - Garlic: 1 clove - Carrot: 1／4 - Onions: 2 medium - Chives: 1 bunch - Napa cabbage: 1／2 - White scallions: 4 - Konjac: 1 piece - Sake: 1 cup - Chicken thigh meat: 400g - Gizzard: 200g - Pork shoulder loin: 40g - Tofu: 1 block - Salt and pepper: As needed ## Recipe 1. 1. Cut the napa cabbage into bite-sized pieces, slice the carrot, diagonally cut the white scallions, and cut the onions into comb shapes. 2. 2. Tear the konjac into small pieces and boil it. Cut the tofu into bite-sized pieces. Slice the garlic thinly. Cut the chives to about 5cm in length. 3. 3. Put the pork into the pot, sauté it, then add the garlic once the fat melts. Gradually add sake and cook, adding the ingredients that take longer to cook. 4. 4. Once cooked, season with salt and pepper before eating. ## Provider Information provider : Recipe source: "Delicious Hiroshima Prefecture Recipes We Want to Share and Preserve" (Hiroshima Food Education and Health Creation Executive Committee) 

# Okonomiyaki ｜ Our Regional Cuisines **Cuisine Name**: Okonomiyaki **Region**: Our Regional Cuisines ## Main Lore Areas All regions in Hiroshima Prefecture ## Main Ingredients Used Wheat flour, green cabbage, pork, yakisoba, egg, sauce, green laver aonori ## History, Origin, and Related Events The okonomiyaki made in Hiroshima is a dish wherein thinly spread batter is cooked in a pan and piled with heaps of cabbage, pork, yakisoba, a thinly fried egg, or other ingredients. While topping it with a rich, sweet sauce is universal, mayonnaise is also often added if you like. A spatula is used as the eating utensil when okonomiyaki is eaten from the steel plate griddle it’s cooked on. Okonomiyaki is called “the soul food of Hiroshima,” and the prefecture ranked first in the country for the number of okonomiyaki shops per population of 100,000 people (Ministry of Internal Affairs and Communications; 2014 Economic Census - Basic Research). Okonomiyaki originates from a dish eaten in the period prior to the Second World War known as “issen yoshoku” (lit. one cent western meal), and in its use as a food to stave off hunger, transformed into okonomiyaki in the post-war era. In those days there were many steel factories in Hiroshima, meaning steel plate griddles were relatively easy to obtain, which is why it’s believed the number of okonomiyaki shops increased. In the year Showa 30 (1955), an increased number of stores remodeled their buildings and became able to offer soba noodles and pork, progressing the popularization of okonomiyaki. After that, following the championship victory of the Hiroshima Toyo Carp baseball team in Showa 50 (1975) Hiroshima was put on the map, being featured in things like guidebooks and okonomiyaki became known throughout the country. ## Opportunities and Times of Eating Habits Okonomiyaki is a soul food rooted in the lives of Hiroshima residents, and is eaten no matter the season or occasion. It’s also loved locally as the last meal to wrap up a drinking party. ## How to Eat Thinly spread wheat flour batter is cooked in a pan and layered with cabbage, pork, yakisoba, thinly fried egg, or other ingredients. It’s then drizzled and topped with a sweet sauce, aonori, and mayonnaise if preferred, and eaten. There are variations which came about by the difference of ingredients according to region, and each region has their own unique okonomiyaki. Fuchū City’s “Bingo Fuchū okonomiyaki” uses minced beef or pork. Kure City’s “Kure okonomiyaki” uses the city’s famous thin udon noodles, and its unique trait is being served folded in half into a semicircle. It’s said the reason behind this was so that shipyard factory workers would be able to eat it quickly during their breaks. Shōhara City’s “Shōhara okonomiyaki” uses the city’s locally produced rice in place of noodles, and is eaten with ponzu sauce instead of typical okonomiyaki sauce. Onomichi City’s “Onomichi okonomiyaki” uses chicken gizzard and squid tempura. Takehara City’s “junmai ginjō saké Takehara okonomiyaki” has saké or saké lees mixed into the batter. Mihara City’s variation uses chicken giblets, thought to be because Mihara has a prosperous poultry industry. Miyoshi City uses noodles infused with chili peppers and its spiciness is its unique trait. The town of Kumano’s “fluffy natto okonomiyaki” has eggs, natto, and japanese yams in it. On the island and former city of Innoshima, the “innokonomiyaki” using udon noodles is the mainstream. ## Efforts for Preservation and Succession There is a building in Hiroshima City which houses multiple okonomiyaki shops and is popular with tourists. Frozen okonomiyaki can be bought in places such as supermarkets, train stations, airports, and souvenir shops. Additionally, okonomiyaki is widely recognized outside of just Hiroshima and can be eaten at restaurants or festival stalls all over Japan. ## Ingredients - [Batter] Dashi stock: 1／2 cup - [Batter] Cake flour: 25g - Cabbage: 200g - Bean sprouts: 100g - Scallion: 20g - Fish meal: 1 teaspoon - Tenkasu: 3g - Pork belly rib: 2 pieces - Egg: 1 - Soba noodles: 1 bundle - Okonomiyaki sauce: 1／4 cup - Green laver aonori: 1／2 teaspoon - Red pickled ginger: 5g - Salad oil: 1 teaspoon - Dried bonito flakes: A bit ## Recipe 1. 1. Chop the cabbage into 3mm strips, and cut the scallions crosswise into 5mm rounds. 2. 2. Add the flour to the dashi stock and mix together without forming clumps. (prepare more stock than called for) 3. 3. Lightly brush a hot plate (heated 250℃) with oil, and spread the batter into a roughly 20cm circle, then sprinkle with fish meal. 4. 4. Top the circle of batter with the cabbage, bean sprouts, scallions, tenkasu, and pork belly; then pour on a little extra batter to hold it all together. Cook for about 5 minutes at 250℃ (caution, this is a high temperature), until the batter becomes crispy. 5. 5. Using a large spatula, flip over in one motion. 6. 6. Press down the top with the spatula, maintaining the form by ensuring that ingredients that stick out remain inside. 7. 7. Heat up the soba noodles on the griddle, properly untangling them, and stir frying on the side. (Either water, okonomiyaki sauce, or oil can be used to loosen the noodles when cooking.) 8. 8. Crack an egg directly into the griddle and stir around, then place the prepared soba noodles on top, then top the okonomiyaki with the soba-egg fry and press everything down with a spatula. (Fry the egg, spreading it into a 20cm circle without scrambling it.) 9. 9. Flip the okonomiyaki once more, and dress with okonomiyaki sauce, aonori, pickled ginger, and bonito flakes. ## Provider Information provider : Recipe Source: Hiroshima Coordinating Committee for the Promotion of Better Eating Habits 

# Moburi ｜ Our Regional Cuisines **Cuisine Name**: Moburi **Region**: Our Regional Cuisines ## Main Lore Areas Ōtake City, Kure City ## Main Ingredients Used Rice, carrots, burdock root, lotus root, dried shiitake mushrooms, fried tofu, snow peas, black beans ## History, Origin, and Related Events The name "Moburi" is derived from the Hiroshima dialect, meaning "to mix" or "to blend." Depending on the region, it is also known as "Mōburi-gohan" or "Moguri-meshi." Moburi is a dish where cooked rice is mixed with various vegetables such as dried shiitake mushrooms, burdock root, carrots, black beans, and snow peas. It can also include cooked or grilled seafood such as shrimp, fish, or clams, and instead of black beans, other beans like pinto beans may be used. The ingredients vary depending on the region and season. It is a nutritious meal that can be quickly eaten during agricultural work, even without side dishes. It is also prepared as a special treat during celebrations, ceremonies, and gatherings. In Ōtake City, it is enjoyed during events such as the anniversary of the famous monk Kōbō Daishi and the equinoctial week gatherings in spring and autumn. Durring community gatherings or when celebrating a newly built home, large round rice balls are distributed to the neighborhood.A similar dish called "Moburi-zu" (Matsuyama vinegar) exists in Ehime Prefecture. While sharing the same name's origin, this dish involves making sushi rice using a sweetened vinegar made from small fish found in the Seto Inland Sea, such as grub fish and lizard fish, and then arranging seasonal small fish like conger eel on top. Unlike the recognition of Hiroshima's "Moburi" as a mixed rice dish, Ehime's version is considered "chirashi sushi", raw fish served in a bowl on top of rice.There is also a dish called "Moburi" in Sukumo City, Kochi Prefecture, where it involves mixing cooked rice with simmered daikon radish, burdock root, and carrots, topped with lightly grilled dried seaweed. ## Opportunities and Times of Eating Habits Moburi is made throughout the year as a quick and nutritious meal during agricultural work or as an essential dish for gatherings during celebrations, ceremonies, and meetings. In order to bring good luck, the total number of ingredients is always odd numbered, as even numbers can be considered inauspicious. On special occasions like building a house or during special celebrations, large rice balls the size of a fist are offered to the locals. ## How to Eat For preparation, dried shiitake mushrooms are soaked in water and cut into strips, lotus root is thinly sliced and lightly boiled, burdock root is julienned and soaked in water, then all are simmered together in bonito stock broth. Once partially cooked, carrot and fried tofu strips are added, and the flavor is adjusted with sugar and soy sauce. The mixture is then cooled, and the cooked rice is mixed in. Black beans are added, and snow peas are sprinkled on top for decoration. Depending on the season and region, various ingredients such as boiled or grilled seafood may be mixed with the rice. Other variations include konjac, taro, fish cake, Manila clams, horse mackerel, mussels, and salted kelp. A recipe using Jerusalem artichoke has also been created by the Ōtake Prefectural High School's "Home Economics Club." ## Efforts for Preservation and Succession In recent times, it is less commonly made at home, but local restaurants still offer it on their menu. It is also served in school lunches as part of food education and efforts to pass down local food culture through cooking guidance in schools and communities conducted by citizen groups. Moreover, the local Chamber of Commerce and Industry promotes and sells Moburi at events and activities to raise awareness of this dish. ## Ingredients - Rice: 3 cups - Salt: Slightly less than 1 teaspoon - Carrots: 60g - Burdock root: 60g - Dried shiitake mushrooms: 3 - Fried tofu (aburaage): 1 - Black beans (boiled): 100g - Snow peas: 20g - [Seasoning] Sugar: 1.5 tablespoons - [Seasoning] Soy sauce: 2 tablespoons - [Seasoning] Sake: 1 tablespoon ## Recipe 1. 1. Wash the rice and soak it in water with a pinch of salt, then cook it. Boil the snow peas and cut them into strips. 2. 2. Julienne the carrots (5cm in length), thinly slice the burdock root, and soak them in water. Cut the dried shiitake mushrooms into strips and blanch the fried tofu with hot water, then cut it into strips. 3. 3. In a pot, simmer the burdock root, dried shiitake mushrooms, and fried tofu with the soaking liquid from the shiitake mushrooms, dashi broth, and seasonings. Once partially cooked, add the carrots and continue simmering. 4. 4. After the rice is cooked, let it cool slightly, then mix it with the drained simmered ingredients. 5. 5. Add black beans and sprinkle snow peas on top for decoration. ## Provider Information provider : "A Collection of Dishes We Want to Pass Down and Preserve - Hiroshima Prefecture's Taste of Cooking" (Hiroshima Nutrition Education and Health Promotion Executive Committee) 

# Wakegi no nuta ｜ Our Regional Cuisines **Cuisine Name**: Wakegi no nuta **Region**: Our Regional Cuisines ## Main Lore Areas Onomichi City, Mihara City, Kure City ## Main Ingredients Used Wakegi, white miso, sugar, vinegar, mirin (sweet cooking rice wine) ## History, Origin, and Related Events It is a hybrid of leek and shallot, and has a unique aroma different from that of green onions. It is a member of the leek family, but has a unique aroma that is different from that of green onions. It is called "wakaegi," meaning "a leek whose root is divided into many plants. The Seto Inland Sea coast has a mild climate suitable for growing wekegi, and Onomichi in particular boasts the nation's largest production (Ministry of Agriculture, Forestry and Fisheries "Survey of Regional Specialty Vegetable Production in Fiscal Year 2008"). The wakamegi grown in this region is characterized by its sweet flavor and gentle aroma. In the Taisho and early Showa periods, the area was already a production center, and in the 1960s, it became possible to harvest all year round. Then, with the spread of plastic greenhouse cultivation, it became possible to harvest stably even in the coldest season, and production volume increased greatly. The largest amount of harvest is available in the market from December to March. Especially from the end of February to the beginning of March is the peak season, and during this period, wekegi is sweeter and has more umami flavor. Nuta" is made by mixing boiled wekegi with white miso (soybean paste), sugar, vinegar, and mirin (sweet cooking sake). It contains minerals such as calcium and iron, vitamins A, B2, and C, and allyl sulfide, which is found in onions, other green onions, chives, and garlic, and which helps to stimulate the appetite. ## Opportunities and Times of Eating Habits Kansai cabbage can be eaten throughout the year, but its season is from the end of February to the beginning of March. In the Kansai region, it is often eaten during the Girls' Festival (Peach Festival) as a good-luck talisman to bring prosperity to offspring. ## How to Eat Cut the wakegi into 3 cm pieces, boil, and mix with white miso, sugar, vinegar, and mirin (sweet cooking sake). Depending on the household, octopus, scallions, deep-fried tofu, fish paste, etc. may also be added. Besides nuta, wakegi is also used in gyoza, stir-fries, salads, egg rolls, and other dishes. ## Efforts for Preservation and Succession JA Onomichi City holds "Wakegi Juku," a workshop for new growers, and provides support for new growers. In cooperation with the National Agricultural Cooperative Association, JA Onomichi City is also actively engaged in the sale of processed products such as " Wakegi Gyoza" and proposing ways to eat them by creating recipes, planning events to invite consumers in Kansai, the largest consumer market, to Onomichi City to interact with producers, and proposing menus incorporating "Wakegi" to local lodging facilities and food processing manufacturers. The company is actively involved in such activities. ## Ingredients - Allium wakegi (species of scallion): 1 bunch - boiled octopus: 40g - Seasoning] Shiro-miso miso: 2 tbsp. - Seasoning] Sugar: 2 tbsp. - Seasoning] Vinegar: 2 tbsp. - Mirin (sweet cooking rice wine): 1 tsp. ## Recipe 1. 1. Cut scallions into 3 cm pieces. 2. 2. Boil 1 in order from root to root, then drain in a colander and let cool. 3. 3. Cut boiled octopus into bite-size pieces. 4. 4. Mix 【Ingredients】and stir in 2 and 3. ## Provider Information provider : Fukuyama City Council of Dietary Improvement Promotion Workers 

# Kaki no dotenabe ｜ Our Regional Cuisines **Cuisine Name**: Kaki no dotenabe **Region**: Our Regional Cuisines ## Main Lore Areas Hiroshima City, Etajima City, Miyajima, Kure, Ondo area, etc. ## Main Ingredients Used Oysters, tofu, red miso, white miso, shiitake mushrooms, enoki mushrooms, carrots, garland chrysanthemums, green onions, thread konnyaku ## History, Origin, and Related Events There are three origins of the name of "oyster Dote-nabe". The first is that miso is coated on the inside of the pot like a bank. The second is that Chokichi Dote was the inventor of this nabe dish. The third is said to be because oyster boats that transported oysters from Hiroshima to Osaka during the Edo period served the nabe on the river bank. The characteristic feature of this way of eating is that the taste is adjusted by breaking up the miso paste coated on the edge of the nabe. Hiroshima Prefecture ranks first in the nation in oyster production, accounting for more than half of the nation's total production (according to "Fishery and Aquaculture Production Statistics" by the Ministry of Agriculture, Forestry and Fisheries in 2020). The history of oyster eating in Hiroshima is long, with shells excavated from shell middens indicating that people have been eating wild oysters since the Jomon and Yayoi periods. It is also believed that aquaculture began in the 1500s and 1600s. The bay in this area has all the right conditions for oyster cultivation: calm waves and moderate tidal currents, rivers flowing into the bay creating a layer that dilutes the salt concentration in the seawater during the rainy season and summer, and nutrients flowing into the bay from the Chugoku Mountains. Hiroshima's oysters are characterized by their large size and rich flavor, but they are also popular not only for their delicious taste but also for their safety, as the prefecture has its own food sanitation ordinance. ## Opportunities and Times of Eating Habits Oysters, which are in season from January to February, are enjoyed as a local winter dish at restaurants and homes. It is also popular among tourists. ## How to Eat Spread a mixture of white miso, red miso, sake, mirin, and sugar on the edge of the earthenware pot so that it forms a bank. Place a core of Chinese cabbage on the bottom of the pot to prevent it from burning, then add ingredients such as white onion, Chinese cabbage, shiitake mushroom, enoki mushroom, thread konnyaku, carrot, tofu, etc. Finally, top with oyster. Add broth and heat, then break up the miso paste and adjust to taste as desired. It is a popular way to eat oysters, along with grilled oyster shells and fried oysters. ## Efforts for Preservation and Succession Many local restaurants serve it as a winter delicacy, and sometimes a "Let's Eat Hiroshima's Specialty, Oyster Dote-nabe" campaign is launched or tasting events are held. A local manufacturer sells "oyster dote-nabe stock," making it easy to enjoy dote-nabe at home. Dote-nabe is also included in school lunch menus as an opportunity to learn about local cuisine. ## Ingredients - Oyster: 300g - tofu: 1 - fresh shiitake mushroom: 4 pieces - enoki mushrooms: 1 bag - carrot: 1／3 of a carrot - garland chrysanthemum: 1 bag - Chinese cabbage: 1／4 share - soup stock: a little to taste - white onion: 2 sprigs - konnyaku thread: 1 bag - [Seasoning] Aka-miso (red miso): 100g - [Seasoning] Shiro-miso: 100g - [Seasoning] Sake: 1 tsp - Mirin (sweet cooking rice wine): 1 tsp - sugar: 1 tsp ## Recipe 1. 1. Wash oysters in lightly salted water, rinse and drain. 2. 2. Cut white onion into diagonal slices, garland chrysanthemum and Chinese cabbage into 3 cm pieces, and fresh shiitake mushrooms into decorative slices. Cut konnyaku into bite-size pieces. Cut carrots into flower shapes and boil them. Cut off the root of enoki mushrooms and cut into bite-size pieces. Cut tofu into bite-size pieces. 3. 3. Mix 【Ingredients】and spread on the edge of the earthenware pot as a bank. 4. 4. Place the kumquat core on the bottom of the pot, arrange the remaining ingredients in a colorful manner, place the kaki in the center, add the broth, and heat. When it comes to a simmer, serve with the 3 ingredients. ## Provider Information provider : "A Collection of Hiroshima Prefecture's Flavor Dishes to Pass Down and Preserve" (Hiroshima Nutrition Education and Health Promotion Executive Committee) 

# Hassun ｜ Our Regional Cuisines **Cuisine Name**: Hassun **Region**: Our Regional Cuisines ## Main Lore Areas Kumano Town, Akitakada City ## Main Ingredients Used Chicken, fish cakes, taro, lotus root, carrot, radish, burdock root, dried shiitake mushroom, konnyaku, tofu, thick fried bean curd ## History, Origin, and Related Events Hachisun" is a stew made from a combination of mountain and sea vegetables that was eaten in areas where there were many Aki Monzoku (Jodo Shinshu sect members in the western part of Hiroshima Prefecture). Some say that the name comes from the fact that the lacquerware used to serve it has a diameter of eight inches (about 24 centimeters), while others say that it is made from "eight different ingredients. It is also called "ohasun. In the past, when people gathered for festivals, New Year's, memorial services, and other ceremonial occasions, it was customary to invite the fishmonger to one's home to prepare sashimi, etc. It is said that this custom started when the "arao" of fish and vegetables from home were stewed together. It is made for both festive and non-celebratory occasions, but "for celebratory occasions, an odd number of ingredients should be used, and the dish should be vermilion in color. On occasions of noncelebrations, such as funerals and memorial services, the number of ingredients should be even and black containers should be used. For non-celebratory occasions such as funerals and memorial services, an even number of ingredients should be used and black bowls should be used. Japanese kaiseki and kaiseki dishes also have a dish called "hakusun," but it is different from the "hakusun" of Hiroshima. In kaiseki cuisine, it is often called "maehasun" (appetizer served after the entrée). In kaiseki cuisine, "hakusun" refers to two or three dishes of animal and vegetable origin that are served as snacks after the meal is over. Hachisun" is a vegetarian dish that does not contain any animal products and includes azuki beans, a favorite of Shinran Shonin, while "ni-gome" is a vegetarian dish that does not contain any animal products and includes azuki beans. There is also a difference in the way vegetables are cut. ## Opportunities and Times of Eating Habits It was served at festivals, New Year's, weddings, memorial services, and other ceremonial occasions when many people gathered. Nowadays, weddings and funerals are no longer held at home, and azuki is rarely cooked except at New Year's. However, it is still relatively common in households with elderly people. ## How to Eat Cut chicken, dried shiitake mushrooms, lotus root, konnyaku, burdock root, carrot, taro, etc. back in water into bite-size pieces and prepare them. Saute them in a pot, then add water, soy sauce, sake, mirin, and sugar, and simmer while removing the astringency. ## Efforts for Preservation and Succession It is sometimes served at events such as agricultural festivals, or as a part of local food education, at school lunches. ## Ingredients - Chicken thigh meat: 200g - Dried shiitake mushroom: 3 pieces - burdock root: 30g - lotus root: 100g - carrot: 50g - Konnyaku: 50g - Fried bean curd: 50g - Taro: 3 pieces - snow pea: 8 pieces - water: 400cc - Seasoning] Soy sauce: 40cc - Seasoning] Sake: 3 tbsp. - Seasoning] Sugar: 2 tbsp. - mirin (sweet cooking rice wine): 3 tbsp. ## Recipe 1. 1. Cut chicken into bite-sized pieces and sprinkle with sake (not included). Soak dried shiitake mushrooms in water and cut into chunks with lotus root. Cut konnyaku into chunks and boil. Cut burdock root into chunks and soak in water to remove excess water. Cut carrot into chunks. Cut taro into bite-sized pieces and boil to remove the sliminess. Dip deep-fried tofu in boiling water to remove oil, and cut into bite-sized pieces. Boil silken shea in salted water. 2. 2. Heat oil in a pan and fry the ingredients (except the silverside). Add water and seasonings, and cook over high heat. When it starts to simmer, reduce the heat to medium-low, remove the scum and simmer. Finally, sprinkle with the kinugaya. ## Provider Information provider : "Hiroshima Prefecture's Taste of Cooking" (Hiroshima Nutrition Education and Health Promotion Executive Committee) 

# Uzumi ｜ Our Regional Cuisines **Cuisine Name**: Uzumi **Region**: Our Regional Cuisines ## Main Lore Areas Fukuyama City ## Main Ingredients Used burdock root, taro, carrot, radish, shiitake mushroom, matsutake mushroom, tofu, small shrimp, chicken, sea bream, rice ## History, Origin, and Related Events Uzumi" is said to have originated in the Edo period (1603-1867), when people buried the ingredients under the rice to make it look more simple. Shrimp, sea bream, taro and other vegetables cooked in broth are placed in a bowl, and rice is served on top of the broth. In the Chugoku region, there are other "burying" food cultures outside of Fukuyama City, such as "Uzume-meshi" in the Iwami region of Shimane Prefecture and "Bizen-bara-zushi" in Okayama Prefecture. Until the 1960s, it was often eaten as a dish to celebrate the autumn harvest. Ingredients vary from region to region, with taro, carrots, matsutake mushrooms, shiitake mushrooms, shrimp, sea bream, and chicken being the most commonly used. Dashi broth also varies from region to region. In the southern part of the country facing the Seto Inland Sea, iriko is used, while dried shiitake mushrooms are used in the mountainous northern part of the country. ## Opportunities and Times of Eating Habits Until the 1960s, it was eaten as a dish to celebrate the autumn harvest. Since then, opportunities for eating it have decreased, but are gradually increasing as it is now served in restaurants and at school lunches. ## How to Eat Cut each ingredient (burdock, taro, carrot, radish, shiitake mushroom, matsutake mushroom, tofu, shrimp, chicken, sea bream, etc.) into bite-size pieces, prepare them by boiling or broiling, and serve in a bowl. The ingredients are then boiled or broiled in advance and served in a bowl. Today, "Uzumi" has been incorporated into various genres of cuisine, such as "Uzumi ice" with fruit buried in the ice, Uzumi soft-serve ice cream with local ingredients, and Uzumi ramen noodles with ingredients buried under the noodles. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)Uzumi is served in school lunches in the city as part of local history studies; in 2010, the "Fukuyama Citizens' Council for Creating Food Brands" was established and began publicity activities for local cuisine, including "Uzumi". The council promotes "Uzumi" as a happy food to be eaten while digging for happiness and treasure, and the number of restaurants serving "Uzumi" in the city has increased. ## Ingredients - Sea bream (fillet with skin): 4 pieces (30g per piece) - sake: a little - salt: a little - Shrimps: 8 - taro: 2 pieces - carrot: 1／2 - [A] Bonito soup stock: 100cc - [A] Mirin (sweet cooking rice wine): Less than 1 tbsp. - [A] Dark soy sauce: Less than 1 tbsp. - Dried shiitake mushroom: 1 - [B] Shiitake mushroom stock: 15cc - [B] Sugar: 2／3 tbsp. - [B] dark soy sauce: a little - Thick fried tofu: 200g - chopped nori: a pinch - yuzu: a pinch - cooked rice: 4 servings - [C] Bonito soup stock: 500cc - [C] Sake: 4 tbsp. - [C] Mirin (sweet cooking rice wine): 2 tsp. - [C] light soy sauce: 2 tsp. ## Recipe 1. 1. Sprinkle the sea bream with sake and salt, and cook in a toaster oven covered with aluminum foil at 500-600w for about 5 minutes, until the inside of the bream is cooked through and the skin is browned. 2. 2. Boil the shrimp in boiling water for 1 to 2 minutes, removing the back and shell, and peel off the shell. 3. 3. Peel taro and carrot and cut into 5mm chunks. 4. 4. Put 3 and [A] in a pot and simmer over medium heat for about 10 minutes. Soak 2 in the simmering water for about 10 minutes. 5. 5. Soak dried shiitake mushrooms in water and cut into thin strips. Use 50 to 100 cc of water as needed. You can add the reserved water to the soup stock. 6. 6. Put 5 and [B] in a pan and simmer over medium heat for 5 to 10 minutes. 7. 7. Cut thick fried bean curd into dice and fry them in a frying pan over medium heat for 1-2 minutes until they are cooked through. 8. 8. Add [C] to the pan and heat to make sauce. Do not boil down too much. 9. 9. Put 1, 4, 6, and 7 in a bowl, top with rice and pour 8 on top. 10. 10. Put chopped nori and needle-shaped yuzu on top of the rice in step 9. ## Provider Information provider : Fukuyama City Council of Dietary Improvement Promoters 

# Wani no sashimi ｜ Our Regional Cuisines **Cuisine Name**: Wani no sashimi **Region**: Our Regional Cuisines ## Main Lore Areas Miyoshi City and Shobara City in Bihoku area ## Main Ingredients Used Shark, ginger, garlic, soy sauce ## History, Origin, and Related Events It is called "crocodile", but what is actually eaten is "shark". It is also called "fuka. In the mountainous areas of the Chugoku region, there is an old word for "shark" called "crocodile," and the crocodile that appears in the myth "Inaba no Shirohagi (White Hare of Inaba)" in the Kojiki is also thought to be a shark. There is a record of sharks being brought to this area from merchants on the Sea of Japan coast during the Edo period (1603-1868). Since sharks can last for a long time due to their high ammonia content and can be eaten as sashimi for about half a month, they began to be eaten as sashimi at home when fishermen from Shimane Prefecture began bringing them in the late 1890s. In the days when transportation was not developed, fresh seafood was difficult to obtain in mountainous areas far from the sea, and sharks were valued. Since the smell of ammonia becomes stronger as time goes by, it is often eaten with ginger soy sauce to remove the smell. Some families also ate it with sugar soy sauce. It is mainly eaten at festive occasions such as autumn festivals, New Year's, and celebrations, etc. In Miyoshi City, there is an old saying of hospitality, "Eat alligator until your stomach gets cold. There are about 20 species of sharks eaten in Miyoshi City and other parts of northern Hiroshima Prefecture, including the common ratshark, blue shark, and hammerhead shark. The color of the meat differs depending on the species, and the reddish sharks resemble swordfish, with a low fat content and soft, light flesh. Because of its taste, the shark is sometimes called "Miyoshi swordfish" in Miyoshi City and "Nishijo tuna" in Nishijo Town, Shobara City. It is caught throughout the year, but is more delicious in fall and winter, when its flesh is firmer and tastier. ## Opportunities and Times of Eating Habits Tuna was eaten at autumn festivals, New Year's, and festive occasions when many people gathered. It was one of the indispensable dishes especially during New Year's in this region. In the past, when festivals approached, "crocodile markets" were set up here and there, where crocodiles (sharks) were cut into pieces and sold. Even today, it is a winter tradition that is the subject of news stories at the end of the year. Younger people do not eat much sashimi, but older people still tend to prefer it. ## How to Eat Shark sashimi is served with ginger soy sauce to remove the smell of ammonia. It is also sometimes eaten with sugar soy sauce. In addition to sashimi, there are many other ways to eat sharks, including simmered dishes, fried dishes, tempura, boiled fish, kabayaki, soup, nanbanzuke, and crocodile rice. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)Even today, crocodile meat can be found in supermarkets during the season from the Autumn Festival to the New Year's holiday. There are restaurants in the prefecture that serve crocodile sashimi, and it is sometimes served at kaitenzushi (conveyor-belt sushi) restaurants. New products are also being developed, such as alligator burgers, alligator buns, alligator dumplings, alligator sausage, alligator "gansu" (deep-fried fish paste, a local dish in Hiroshima), alligator pudding with collagen, and alligator cartilage cookies. Crocodile miso" sold by a long-established restaurant is served as a snack with sake or as an accompaniment to chazuke (rice with green tea). ## Ingredients - shark sashimi: about 70g - dark soy sauce: as needed - ginger: as needed ## Recipe 1. 1. Arrange crocodile sashimi on a serving platter. 2. 2. Dip 1 in dark soy sauce and eat. Use grated ginger as a condiment. ## Provider Information Recipes vary depending on the region and home. 

# Fuku Sashi ｜ Our Regional Cuisines **Cuisine Name**: Fuku Sashi **Region**: Our Regional Cuisines ## Main Lore Areas Shimonoseki Area, Hagi Area ## Main Ingredients Used Fugu (Puffer Fish) ## History, Origin, and Related Events Yamaguchi Prefecture's prefectural fish is the fugu, a well-known, high-end fish that is representative of the prefecture. The Shimonoseki and Hagi areas are particularly famous for their fishing grounds, and longline fishing, the mainstay of fugu fishing, was born in Yamaguchi Prefecture and has been improved over the years. The Shimonoseki area has a particularly long history of fugu eating, and is known as the home of fugu, with a high concentration of processing plants and restaurants, and natural and cultured fugu from all over the country. There was once a time when eating fugu was prohibited. This was because Hideyoshi Toyotomi issued a ban on eating fugu after a soldier died from eating fugu during his expedition to Korea. Later, Hirobumi Ito was impressed by the taste of fugu, and the ban was lifted only in Yamaguchi Prefecture in 1888. The first restaurant officially authorized to serve fugu cuisine, Shunpanro, is also famous as the site where the Sino-Japanese Peace Treaty was concluded. Nevertheless, it is said that the general public still ate fugu, and at that time it was sometimes used as an ingredient in miso soup. After the ban on eating fugu was lifted, the city of Shimonoseki, the site of the ban, developed along with fugu. In the Shimonoseki area, fugu is called "fuku" in reference to good luck and fortune, and its sashimi is called "fuku sashimi. The sashimi is sliced thin enough to be seen through, and is served in a variety of ways, such as "Kiku-zari," which looks like a chrysanthemum flower, and "Tsuru-zari," which resembles a crane. ## Opportunities and Times of Eating Habits The fishing season is limited to September through March, as the number of natural torafugu is decreasing every year. For this reason, torafugu is a favorite winter delicacy. Also, because it is a high-class fish, it is often eaten on special occasions such as celebrations. ## How to Eat Cut and thinly slice the fugu. Serve with a combination of citrus and soy sauce in a ponzu (Japanese citrus) sauce along with other condiments such as asa-tsuki and grated momiji (grated daikon radish). Ponzu is made from ponkan orange, daidai, green daidai, or other citrus fruits. Because fugu is poisonous, only licensed fugu chefs are allowed to cook it. The name of a fugu chef varies from prefecture to prefecture, as do the contents of the examinations and the range of cooking allowed. It is not a national qualification. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is eaten at home and served at restaurants and inns in the prefecture. In 2016, "Shimonoseki fuku" was registered under the national "Geographical Indication (GI) Protection System," which aims to protect the names of regional agricultural, forestry, and fishery products and foods. This was the first registration for a marine product. ## Ingredients - Fugu (minced fugu)Please be sure to use only minced fugu prepared by a licensed fugu chef.: 200g ## Recipe 1. 1. Cut the fish into 3 pieces. 2. 2. Cut off the muscle (red part). 3. 3. Remove the skin. 4. 4. Split into two. 5. 5. Cut the flesh with a knife at a slight angle to thinly slice the fish, and place on a plate.Add grated maple leaf, small green onions, and other condiments of your choice, and serve with ponzu (Japanese sauce made from ponzu citrus juice). (not included in the quantities). ## Provider Information Recipes vary depending on the region and home. 

# Kashiwa Mochi ｜ Our Regional Cuisines **Cuisine Name**: Kashiwa Mochi **Region**: Our Regional Cuisines ## Main Lore Areas All of Yamaguchi Prefecture ## Main Ingredients Used Joshinko (glutinous rice flour), anko (sweet red bean paste), and sarutoriibara leaves ## History, Origin, and Related Events Tango-no Sekku, May 5, is celebrated as Children's Day in modern times. Depending on the region, various sweets such as chimaki, sasamaki, and beko-mochi (rice cake) are prepared and eaten. Kashiwa Mochi, which is eaten throughout Japan, is a celebratory rice cake made of fine white rice flour and white bean flour, and filled with red bean paste or miso bean paste. The leaves of sarutori ibara, a deciduous tree of the beech family, which wrap the rice cake, have been used since the Edo period (1603-1867) to bring good luck that "the family lineage will never cease" because the leaves do not fall until new shoots appear in early summer.In Yamaguchi Prefecture, it is one of the most popular local dishes, and has many aliases such as "hoten-do-mochi," "iginoha-mochi," "puton-mochi," and "botan-mochi. In the past, it was made and eaten at home during Tango no Sekku, rice planting, and Obon festivals. It is said that the rice planting, which was done by hand, was especially hard work, and the eating of "Kashiwa Mochi" was one of the pleasures. It is also said that once the Kashiwa Mochi were made, they were distributed to next door neighbors. It is also said that it was the role of the children of the household to go to the mountains to gather the sarutori ibara leaves that were indispensable for the kashiwa-mochi. ## Opportunities and Times of Eating Habits Typical celebration rice cake for Children's day. ## How to Eat Knead rice flour in water or boiling water. Divide the kneaded dough into portions, roll out lightly, and wrap the dough between the rounds of bean paste. Wrap the dough in sarutori ibara leaves and steam. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Especially during the Children's day season, they are sold at Japanese confectionery stores. ## Ingredients - Glutinous rice flour: 100g - Joshinko (=glutinous rice flour): 100g - Red bean paste: 200g - Lukewarm water: 160 ml - Sarutori bara leaves: 20 leaves ## Recipe 1. 1. Divide the sweet bean paste into 10 equal portions and roll into a ball. 2. 2. Mix glutinous rice flour and Joshinko (=glutinous rice flour), add lukewarm water a little at a time, and knead until the mixture is about the consistency of earlobes. 3. 3. Divide the mixture into 10 equal portions, wrap the bean paste in the mixture, and roll into a ball. 4. 4. Place the dough between two saruto-rii rose leaves that have been washed and drained, press the dough flat, and steam it in a steamer for 15 minutes. Dust the sarutori bara leaves with potato starch or oil to make it easier to peel off the leaves when eating. ## Provider Information provider : Yae Morinaga 

# Gobo Maki ｜ Our Regional Cuisines **Cuisine Name**: Gobo Maki **Region**: Our Regional Cuisines ## Main Lore Areas Hagi City ## Main Ingredients Used Gobou(=Burdock), Eso fish ## History, Origin, and Related Events Yamaguchi Prefecture, which faces the Seto Inland Sea and the Sea of Japan, has long enjoyed the benefits of the sea, and processed foods using seafood have developed accordingly. In the Hagi area, kamaboko (fish cake) has a particularly long history, as records show that it was served at a tea ceremony in 1640 with Mori Hidenari, the first lord of the Choshu domain, as the main guest.Kamaboko is a grilled fish paste made without steaming, and the main ingredient is fresh eso fish landed in the rough seas of the Sea of Japan. A local dish using the skin of the eso fish produced in the process of making fish paste is "gobo maki" (gobou(=burdock) rolls). Many processed seafood companies in Yamaguchi Prefecture produce "gobo-maki" along with kamaboko, and each one has its own unique flavor. ## Opportunities and Times of Eating Habits It is an indispensable dish for festivals, guests, and cherry-blossom viewing lunches. In recent years, since it is readily available at supermarkets and marine product sales outlets, it is eaten daily at home. ## How to Eat Grate the eso into three pieces and separate the skin from the meat. Marinate the skin in the sauce, stick a gobou(=burdock) on a metal skewer, and wrap the skin around the burdock root. Grill the fish while turning it. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is sold at supermarkets, seafood stands, and souvenir stores. ## Ingredients - Eso: 1 fish - Gobou(=Burdock): 1 stick - [Sauce] Soy sauce: 4 tbsp - [Sauce] Mirin (=sweet rice wine): 4 tbsp - [Sauce] Cooking sake: 4 tbsp - [Sauce] Sugar: 2 tbsp ## Recipe 1. 1. Cut the eso into 3 pieces, separate the flesh from the skin, and marinate the skin in a thick, sweet and spicy soy sauce-based sauce. 2. 2. After soaking overnight, stick a golden skewer through a gobou(=burdock) about 15 to 20 cm long, and wrap the skin of the eso one by one over the skewer. 3. 3. Sear over a fire while rotating and grilling. 4. 4. Grill until it is charred and done. ## Provider Information Recipes vary depending on the region and home. 

# Fugu no Karaage ｜ Our Regional Cuisines **Cuisine Name**: Fugu no Karaage **Region**: Our Regional Cuisines ## Main Lore Areas Shimonoseki Area, Hagi Area ## Main Ingredients Used Fugu (=Japanese pufferfish) ## History, Origin, and Related Events Yamaguchi prefecture is famous for its fugu dishes. There are several types of pufferfish, and most have poisonous ovaries and livers. Each prefecture in Japan issues a license to professionals who are permitted to prepare the pufferfish to be eaten. In Yamaguchi, there are several good fishing grounds and fugu has been prepared and eaten in this prefecture for a long time. The Shimonoseki region is famous for tiger pufferfish, which is an expensive fish and is used for sashimi named “tessa” or “fugusashi”, and fugu hot pot dishes named “tecchiri”. In the Hagi region, purple pufferfish are caught, and this fish is known for its sweetness and chewy texture. Green rough-backed pufferfish is also caught in this region and this fish is cheaper than other kinds of pufferfish making it a popular ingredient to use at home. It is most often used to make “Fugu no Karaage”. Fugu fillets are seasoned and then deep fried in oil and the crispy outer crust, and the softness of the fish go well together. At high end restaurants that serve fugu course meals using tigerfish, the karaage is also made with this expensive fish. ## Opportunities and Times of Eating Habits Green rough-backed pufferfish is not expensive and so this fish is deep-fried at home or served at restaurants and enjoyed as “Fugu no Karaage”. ## How to Eat Season fugu fillets prepared by a licensed professional with soy sauce, sake, and salt. Wipe off the moisture and sprinkle wheat flour or “katakuriko” (=potato starch) onto the fillets. Deep fry the fugu. Once cooked, remove the excess oil, and then serve. Chilled and frozen versions that can be prepared at home by just frying them are also available. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is made at home and served at local restaurants as well. Fugu fillets are sold at supermarkets. ## Ingredients - Fugu” fillet (=Japanese pufferfish)Please make sure to only use fugu that was prepared by a person with a fugu cooking license.: 200g - Katakuriko (=potato starch): as needed - Vegetable oil: appropriate amount ## Recipe 1. 1. Thoroughly wash the fugu fillet and then wipe off the water. 2. 2. Remove the fins and cut the fillet into smaller pieces. 3. 3. Sprinkle potato starch onto the fugu and deep fry in oil for about 3 to 4 minutes at a temperature of 180℃.Dip the fried fugu in lemon juice, salt or “ponzu” (=Japanese citrus dipping sauce). ## Provider Information Recipes vary depending on the region and home. 

# Chicken Chicken Gobou (Chicken Chicken Burdock) ｜ Our Regional Cuisines **Cuisine Name**: Chicken Chicken Gobou (Chicken Chicken Burdock) **Region**: Our Regional Cuisines ## Main Lore Areas All of Yamaguchi Prefecture ## Main Ingredients Used Chicken, Gobou(=Burdock) ## History, Origin, and Related Events This dish has spread from school lunches to the entire prefecture and has become the soul food of Yamaguchi Prefecture residents. It is made by mixing bite-sized fried chicken and deep-fried Gobou(=Burdock) root with sweet and spicy sauce, and is popular among children because it goes well with rice. It originated around 1995, when a nutrition teacher at an elementary school asked for original dishes from each family, saying that the recipes for school lunches were becoming "mannered". The dish was invented based on the recipes submitted. At that time, the name "Chicken Chicken Gobou(=Burdock)" was also created, which has a good rhythm and attracts children. The name was chosen to attract children's attention to the ingredients, and to make it easy for children with allergies to understand what ingredients are being used. The taste is made possible by the sweet and spicy sauce made with sugar and soy sauce, and is loved by children and adults alike. The crispy fried chicken meat is satisfying and combines perfectly with the flavor of gobou(=burdock) root, and the inclusion of edamame (=green soybeans) adds a nice colorful touch. It is one of the prefectural foods that spread through school lunches to households and then to towns by word of mouth, and will become a local cuisine in the future. ## Opportunities and Times of Eating Habits It is served as home cooking, school lunches, and restaurant menus. ## How to Eat Cut chicken into bite-sized pieces, season with salt and pepper, and coat with katakuriko(=potato starch). Scrape the skin off the gobou(=burdock) root, cut into 5mm slices, and soak in water. Boil edamame(=green soybeans) and drain. Combine sugar, soy sauce, sake, mirin and other seasonings in a pot and bring to a boil to make sauce. Deep fry chicken and gobou(=burdock) root in oil, add edamame(=green soybeans) and pour the sauce over the chicken and gobou(=burdock) root. Other variations of the dish include "Chicken Chicken Renkon" using "Renkon (=lotus) " root instead of gobou(=burdock) root, "Kujira Kujira Gobo" using "Kujira(=whale)" meat, and "Ton ton Renkon" using "pork(=Ton) " and "Renkon (=lotus) " root, all without changing the flavor of the sweet and spicy sauce. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) It is served in school lunches in the prefecture and is also commonly made at home. A "Chicken Chicken Gobou Championship" is also held, in which restaurants compete to see how well their "Chicken Chicken Gobou" is prepared. ## Ingredients - Chicken thighs (cut into cubes): 320g - Gobou(=burdock) (sliced diagonally, 3mm thickness): 200g - Katakuriko(=potato starch): 3tbsp. - Frying oil: As needed - Dashi(=Japanese soup stock) or water: 1／2cup - [Seasoning A] Sake: 2 tbsp. - [Seasoning A] Sugar: 1 1／2 tbsp. - [Seasoning A] Soy sauce: 1 tbsp. - [Seasoning A] Mirin(=sweet rice wine): 2 tsp. - Edamame(=green soybeans): 30g ## Recipe 1. 1. Cut gobou(=burdock) root and soak in water for about 10 minutes to drain off the dirt. 2. 2. Coat chicken and gobou with katakuriko(=potato starch) and deep fry in oil at 160-170℃. 3. 3. Put dashi(=Japanese soup stock) (or water) and [Seasoning A] in a pot and heat. Add edamame(=green soybeans) and bring to a light simmer, then add 2 and stir to coat. ## Provider Information provider : Nutrition teacher in Yamaguchi City 

# Nuta ｜ Our Regional Cuisines **Cuisine Name**: Nuta **Region**: Our Regional Cuisines ## Main Lore Areas The Kitaura area ## Main Ingredients Used Green onion, obaike, konjac, white miso, sugar, and mustard paste ## History, Origin, and Related Events “Nuta”, eaten all over Japan, is generally made with green onions and vinegared miso. It is a local dish that demonstrates the uniqueness of the ingredients used in each region. In the Kitaura region of northern Yamaguchi Prefecture, it is often made with a combination of green onions and obaike. Obaike is made by slicing and parboiling the tail of a whale. It is rich in gelatin and has a crunchy, chewy texture.Whaling has been popular in the Kitaura region, which includes Nagato, since the Edo period, and every part of the whale was used entirely, giving the common people many opportunities to eat whale meat. It is said that in the Kitaura area, nuta with obaike added to it was born from this background. In the Hagi area, it is also called “negiae,” and depending on the region, octopus, squid, shellfish, etc. may be used instead of obaike. ## Opportunities and Times of Eating Habits A traditional aemono dish that is easy to make and is a typical home-cooked dish. It is especially often eaten in early spring, and in some regions, it is offered to Hina dolls during the Peach Festival. ## How to Eat Blanch the green onions in plenty of boiling water, drain in a colander, and let cool. Squeeze out the slime with the back of a knife and cut into pieces that are about 3 cm long. Cut the sashimi konjac into thin strips. Mix white miso, sugar, and mustard paste well, then add vinegar and mix again. After mixing, add green onions and konjac and mix. Serve in a bowl, sprinkle with sesame seeds, and top with yuzu. Instead of sashimi konjac, it is also delicious to use shellfish such as squid and clams, horse mackerel, obaike, pork, etc. The moisture will come out from the ingredients over time, so it is better to add the vinegared miso just before eating. ## Efforts for Preservation and Succession It is commonly eaten as a home-cooked dish. ## Ingredients - Scallions: 250g - Obaike (whale): 50g - Sugar: 2 tbsp. - Vinegar: 1 tbsp. - White miso: 3 tbsp. - Mustard paste: Just a little ## Recipe 1. 1. Lightly boil the scallions, drain them in a colander, lay them on a cutting board, and squeeze them with the back of a knife to remove the slime inside. Cut into 4 cm pieces. 2. 2. Rinse the obaike with lukewarm water, gradually heat the water, and then rinse with cold water to remove the odor and fat. 3. 3. Make mustard vinegar miso by placing white miso, sugar, vinegar, and mustard paste in a mortar and mixing. 4. 4. Place the scallions and obaike in a bowl and pour the mustard vinegar miso over it. ## Provider Information provider : Hagi Genki Food Society 

# Hasunosanbai ｜ Our Regional Cuisines **Cuisine Name**: Hasunosanbai **Region**: Our Regional Cuisines ## Main Lore Areas Iwakuni ## Main Ingredients Used Lotus root, carrots, fried beancurd, sanbaizu ## History, Origin, and Related Events Iwakuni City, located in the eastmost region of Yamaguchi Prefecture, is a beautiful castle city filled with a history of scenic nature and culture. The local lotus root, an Iwakuni specialty, has nine holes unlike the eight holes a lotus root generally has. Approximately 200 years ago, a cultivator by the name of Sangoro Muramoto began growing lotus roots after returning with some from present-day Oita Prefecture. An anecdote states the fact that the lotus root resembled the emblem which belonged to the Kikkawa Clan’s Iwakuni Domain had brought him joy.With the increasing number of suitable environmental conditions, including Iwakuni’s warm climate and long hours of sunlight, and improving farmer efforts that came to follow, the Iwakuni lotus root’s signature springy and crunchy texture was born. It has since made a name for itself, and is even being distributed both within and outside the prefecture.Iwakuni sushi is a well-known folk pressed sushi dish that utilizes Iwakuni lotus root. However, hasunosanbai was the everyday meal that common folk developed a strong familiarity with. The dish is made by mixing lotus roots, carrots, shad fish and other ingredients with vinegar. Some say the name comes from sanbaizu (a mix containing equal parts vinegar, soy sauce, and mirin), while others say that it is linked to the idea that the Japanese god of the harvest was sometimes referred to as Sanbai. Enjoy the textures of the Iwakuni lotus root to the fullest with this refreshing side dish. ## Opportunities and Times of Eating Habits Aside from having this everyday dish with your home-cooked meals, it can also be served together with two other Iwakuni specialties―Iwakuni sushi and Ohira―in the auspicious Ujimori set. It can also be served as part of osechi, a traditional meal served for New Year’s. ## How to Eat Boil thinly sliced lotus root in water with just a little vinegar added and let cool. Boil the thinly sliced carrots in salt water and let cool. Blanch the fried beancurd to remove the oil, brown on both sides, then slice into thin strips. For the vinegar sauce, mix together white vinegar, sugar, light soy sauce, and salt. Add the lotus root, carrots, and fried beancurd to the sauce and top with toasted sesame seeds. ## Efforts for Preservation and Succession Aside from home-cooking, it is also served in schools. ## Ingredients - Lotus root: 200g - Shad: 1／2 fish - Fresh ginger: 1／5 root - [Sauce] Sugar: 1 1／3 tbsp. - [Sauce] Vinegar: 1／4 cup - [Sauce] Soy sauce: 1／2 tsp. - [Sauce] Salt: Appropriate quantity - [Sauce] Mirin: Appropriate quantity - [Sauce] Sake: Appropriate quantity ## Recipe 1. 1. Mix together all [Sauce] ingredients to create the vinegar sauce. 2. 2. Julienne the ginger and add to the vinegar sauce. 3. 3. Thinly slice the shad. 4. 4. Cut and peel one segment of lotus root. Boil in water until slightly firm, then thinly slice. 5. 5. Combine the sliced shad and lotus root with the vinegar sauce. ## Provider Information provider : Yamaguchi Prefectural Promotion of Dietary Improvement Association 

# Kashiwan ｜ Our Regional Cuisines **Cuisine Name**: Kashiwan **Region**: Our Regional Cuisines ## Main Lore Areas Nagato, Hagi, Yamaguchi City ## Main Ingredients Used Chicken, shiitake mushroom, egg, glass noodles, kamaboko (fish cake), spinach ## History, Origin, and Related Events "Kashiwan" is a regional cuisine that has been passed down in Yamaguchi Prefecture, and is eaten for ceremonies and special occasions. It is a soup made of chicken and shiitake mushroom, and the "Kashiwa" part of the name comes from the word for chicken. This dish is made by carefully simmering each ingredient, adding seasoning, then finishing in a chilled soup. It conveys the spirit of hospitality through its beautiful appearance when served in a bowl.In the past, it was customary to serve guests a main course consisting of rice, soup, pickles, and stew, then to serve a sake course after the light meal. It is said to have been served as part of the sake meal along with other small bites that could be taken as souvenirs, such as sashimi, pickles, vegetables dressed in tofu or sesame sauce, grilled fish, and simmered fish. ## Opportunities and Times of Eating Habits It has been served as a hospitality dish for ceremonial occasions or for guests. ## How to Eat Blanch the chicken to remove the smell, cut into bite-size pieces, simmer in a broth made from water, soy sauce, and sugar, then remove and set aside. Next, add the shiitake mushrooms and remove them once they have absorbed the flavor. Then, add chrysanthemum leaves and briefly simmer before removing. Boil the glass noodles and rehydrate the flower-shaped wheat gluten. Add some water to dilute the broth used to simmer the ingredients until it resembles the flavor of a clear soup. Add the flower-shaped wheat gluten, remove once the flavor has been absorbed, then chill to make the broth. Arrange the ingredients colorfully in a bowl and gently pour the chilled broth on top. You can also add ingredients such as yuzu citrus peel of sansho pepper leaves to enjoy a seasonal aroma. Somen noodles are sometimes used instead of glass noodles. ## Efforts for Preservation and Succession In addition to being made at home, it is served in school lunches to provide local flavor. It is also made during events and cooking classes aimed at passing down the regional cuisine. ## Ingredients - Dashi broth (mixed): 400ml - [A] Sake: 1／2 tsp. - [A] Sugar: 1 1／2 tbsp. - [A] Salt: 2／3 tsp. - [A] Soy sauce: 2／3 tsp. - Eggs: 2 - Chicken fillets (sliced): 2 - Potato starch: 1／2 tsp. - Dried shiitake (sliced): 4 - [B] Rehydrated mushroom liquid: 90ml - [B] Sugar: 1 1／3 tsp. - [B] Soy sauce: 1 1／3 tsp. - Glass noodles: 8g - Spinach: 20g - Kamaboko fish cakes (thinly sliced): 4 ## Recipe 1. 1. Rehydrate the dried shiitake mushroom in water. 2. 2. Season the mixed dashi broth with the [A] ingredients until it is slightly stronger than clear soup, then chill. 3. 3. Hard-boil the eggs and cut in half lengthwise. 4. 4. Cut the chicken into bite-size pieces, sprinkle with potato starch, and boil in plenty of water. 5. 5. Slice the rehydrated shiitake mushrooms in half and season with the [B] ingredients. 6. 6. Cut the glass noodles into thirds, boil, and drain. 7. 7. Boil the spinach and cut into 3cm long pieces. Cut the kamaboko fish cake. 8. 8. Arrange the boiled egg, chicken shiitake mushroom, glass noodles, spinach, and kamaboko fish cake in a bowl, then pour in the chilled dashi broth. ## Provider Information provider : Nutrition teacher in Yamaguchi City 

# Unohanakizushi/tozushi ｜ Our Regional Cuisines **Cuisine Name**: Unohanakizushi/tozushi **Region**: Our Regional Cuisines ## Main Lore Areas The Kitaura area ## Main Ingredients Used Sardines and okara ## History, Origin, and Related Events The Kitaura area in northern Yamaguchi Prefecture facing the Sea of Japan has fertile fishing grounds and a history of supporting people's livelihoods through fishing, and this is reflected in the local cuisine. In particular, sardines are caught in large numbers regardless of the season. A particularly unique local dish made with sardines is “unohanakizushi”, also known as “tozushi” or “dakizushi”. Its main characteristic is that it uses okara (unohana) instead of sushi rice, and it is common to use sardines prepared with vinegar for the topping. In Hagi City, fish caught at the time, such as red mullet and horse mackerel, are sometimes used instead of sardines. Each household has its own version, but it is common practice to wrap okara in vinegared fish. Both sardines and okara are cheap and easy to make, and they were also valued as preserved foods. It is easy and quick to prepare and serve to unexpected guests, and it has a flavor that goes well with sake, making it a popular dish to entertain guests with. ## Opportunities and Times of Eating Habits Although it is made as a preserved food, it is also popular as a hospitality dish because it goes well with sake. It has been an indispensable dish for New Year's, weddings, and festivals since ancient times. ## How to Eat Salt is sprinkled on sardines that have been fileted into three pieces. They are then soaked in a mixture of sugar and vinegar. Toasted sesame and okara seasoned with the vinegar mixture in which the sardines were soaked are mixed together and made into small balls like sushi rice. The drained sardines are wrapped around them. Julienned red pickled ginger can be sandwiched between the okara and sardines, or put on top of the sardines. In the Hagi region, small fish called kintaro, red mullet, and horse mackerel may be used instead of sardines. Leftover “unohanakizushi” can be coated with batter and deep-fried in oil to make croquettes. ## Efforts for Preservation and Succession In addition to being eaten as a home-cooked dish on special occasions such as New Year's and weddings, it is also served at restaurants in the city and sold as a side dish at supermarkets and roadside stations. ## Ingredients - Sardines: 10 - Unohana: 200g - Ginger: A little - Sugar: An appropriate amount - Vinegar: An appropriate amount - Salt: 2 teaspoons - Onomi (hemp seeds): A little - Black sesame: A little - Salt to salt the sardines: An appropriate amount - Salt, vinegar, and sugar: Appropriate amounts ## Recipe 1. 1. Cut the sardines into three pieces, remove the bones, and salt them. After that, wash off the salt with vinegar, wring them out lightly, and soak them in sweet vinegar. 2. 2. Roast the unohana and add vinegar, sugar, black sesame, ginger, and onomi to taste. 3. 3. Shape the unohana into the shape of a drum and wrap them with the sardines from step 1. 4. 4. Sprinkle with sesame seeds. ## Provider Information provider : Recipe provider name: Hagi Genki Food Association 

# Noppei ｜ Our Regional Cuisines **Cuisine Name**: Noppei **Region**: Our Regional Cuisines ## Main Lore Areas Hagi region ## Main Ingredients Used Ingredients: Satoimo (Japanese taro), dried shiitake mushrooms, gobo (burdock root), renkon (lotus root), konnyaku (a sort of yam cake made from the konjac plant), carrots, chicken ## History, Origin, and Related Events This local dish, called “Noppei” or “Noppei-jiru (Noppei soup),” can be found throughout Japan, but the ingredients used can vary from region to region. The traditional style of “Noppei” in the city of Hagi (a “jokamachi” or “castle town” during the feudal era, which existed to serve a feudal lord’s castle), in Yamaguchi Prefecture, is not only served regularly in common households, but is also a dish that is served during festive and Buddhist ceremonial events, or as a delicacy to welcome guests. In other words, it is an indispensable part of everyday life.Since “Noppei” is often made during winters, in the Hagi region the primary ingredients became root vegetables such as satoimo, gobo, renkon, and carrots, commonly resulting in a slightly thickened sauce. In the past, kudzu starch was used as a thickening agent, but nowadays the use of potato starch or wheat flour is more common. In Hagi, when serving “Noppei” at Buddhist ceremonial events, it is prepared as a vegetarian dish, often by omitting the chicken and adding ginkgo nuts. In the neighboring village of Fukue (now incorporated as a part of Hagi), it was prepared with excess broth. ## Opportunities and Times of Eating Habits During the feudal era, when the Hagi region served as a castle town, Noppei was commonly served as a daily meal, primarily during winter. It was also favored as a culinary delight during festivals and Buddhist ceremonial events, and served as a delicacy to guests as a form of hospitality. ## How to Eat Noppei is prepared by cutting salted satoimo, dried shiitake mushrooms (rehydrated in water), blanched gobo and renkon, konnyaku, carrots, and chicken into bite-sized pieces, and simmered in a pot with dashi broth. When the mixture comes to a boil, add seasonings such as sugar, usukuchi (light) soy sauce, and mirin (sweet sake), and simmer for a further 40 minutes at medium heat. Complete the dish by adding potato starch (diluted in water) to lightly thicken the sauce. ## Efforts for Preservation and Succession In addition to being commonly eaten in homes in Hagi City, it is also served as a meal at restaurants and other eateries, as well as at minshuku (private residences). ## Ingredients - Satoimo (Japanese taro): 500 g - Gobo (burdock root): 1 stalk - Renkon (lotus root): 1 stem - Shiitake mushrooms: 3 pieces - Carrots: 1 - Konnyaku: 1 sheet - Dashi broth: 700cc - Salt: 3 teaspoons - Sugar: 4 tablespoons - Dashi no moto (dashi seasoning): 2 teaspoons - Potato starch diluted in water: A small amount ## Recipe 1. 1. Peel and cut the satoimo into bite-sized pieces, and then sprinkle with salt. 2. 2. Cut the gobo and renkon into bite-sized pieces, and blanch them in boiling water. 3. 3. Rehydrate the dried shiitake mushrooms in water, and cut into 6-8 pieces each. 4. 4. Cut the carrots and konnyaku into bite-sized pieces. 5. 5. Rinse the salted satoimo thoroughly. 6. 6. Put all of the ingredients into a pot, add the dashi broth, and heat. 7. 7. When the mixture comes to a boil, add the seasonings, and simmer at medium heat for about 40 minutes. 8. 8. Finally, add the potato starch (diluted in water) to thicken the sauce. ## Provider Information provider : Recipe provided by: Hagi Genki Shoku no Kai 

# Ohira ｜ Our Regional Cuisines **Cuisine Name**: Ohira **Region**: Our Regional Cuisines ## Main Lore Areas Iwakuni region ## Main Ingredients Used Ingredients: Renkon (lotus root), satoimo (Japanese taro), chicken ## History, Origin, and Related Events One of the most famous foods in the Iwakuni region is a dish called “Ohira”―so named because it is served in a large, flat lacquer ware bowl (the term “Ohira” is a combination of two characters―“o” which means large, and “hira” which means flat) topped with a lid. It is a hearty stew featuring ingredients such as chicken, satoimo, renkon, nagaimo (Chinese yam), shiitake mushrooms, gobo (burdock root), and koya-dofu (freeze-dried tofu), and served with plenty of broth. It is a dish often served during large gatherings, such as ceremonial occasions like weddings and funerals―and in such instances, the Ohira bowl can have a diameter as large as 50 cm.Traditionally, the contents of the Ohira are served up in small plates to individual diners. Since it is a lightly flavored, soup-based dish, it is common to consume both the ingredients and the broth together. Together with the luxurious and decorative “Iwakuni Sushi,” Ohira is considered an essential culinary element in celebratory events. ## Opportunities and Times of Eating Habits It is often served during ceremonial occasions that involve the gathering together of large numbers of people, such as weddings and funerals. ## How to Eat To make Ohira, first cut the chicken meat, satoimo, renkon, carrots, dried shiitake mushrooms (rehydrated), blanched konnyaku, and atsu-age (thick deep-fried tofu) into bite-sized pieces. Heat salad oil in a pot and sauté the chicken. After the chicken has cooked, add the other ingredients and continue to stir-fry. Add enough water to submerge all of the ingredients. Remove any scum that forms as it boils, and simmer until the ingredients become tender. Season with sugar, mirin (sweet sake), sake, and soy sauce. The vegetables used in this dish are primarily seasonal roots. The chicken and vegetables will produce a natural broth, but if the flavor is too thin, adding instant dashi stock granules can enhance the taste. ## Efforts for Preservation and Succession Ohira is a popular dish in many households, but it is also served in restaurants and other establishments. It is also occasionally served during school lunches as a way of preserving the taste of local culinary traditions. ## Ingredients - Renkon (lotus root): 80g - Satoimo (Japanese taro): 320g - Dried shiitake mushrooms (rehydrated): 8g - Gobo (burdock root): 24g - Konnyaku: 1／3 sheet (70g) - Carrots: 40g - Minced chicken meat: 80g - Abura-age (twice-fried tofu): 1／2 sheet (10g) - Koya-dofu (freeze-dried tofu): 1／2 sheet (7g) - Oil: Small amount - Dashi broth: 600 - 800cc - Sugar: 1 teaspoon - Sake: 1 teaspoon - Usukuchi (light) soy sauce: 30cc - Salt: 1 tablespoon - Mirin (sweet sake): 1 tablespoon ## Recipe 1. 1. Peel the carrots, renkon, and satoimo, and cut into random chunks. Rehydrate the dried shiitake mushrooms in water, and cut into large, random chunks. Cut the gobo into random chunks and soak in water. Tear the konnyaku into pieces by hand, and blanch in boiling water. 2. 2. Sauté the chicken meat in oil, then add the other ingredients, starting with the hard-textured ones first. 3. 3. Add enough dashi broth to submerge the ingredients, and simmer. Blanch the abura-age in hot water, and cut into pieces. Rehydrate the koya-dofu and cut into 1 cm pieces. 4. 4. Once the ingredients have cooked, remove any scum, then add the satoimo and abura-age, and season to taste. Finally, complete the dish by adding the koya-dofu. ## Provider Information provider : Recipe provided by: A nutrition instructor in Yamaguchi City. 

# Tsushima ｜ Our Regional Cuisines **Cuisine Name**: Tsushima **Region**: Our Regional Cuisines ## Main Lore Areas Shūnan region ## Main Ingredients Used Ingredients: Tofu, dried shiitake mushrooms, carrots, burdock root, soy sauce, sugar, vinegar, salt ## History, Origin, and Related Events "Tsushima" is a traditional local dish passed down in the Shūnan region, including Shūnan City in the southeastern part of Yamaguchi Prefecture. There are various theories about its origin, but it is said to have been created during the Edo period when fishermen in Kushi-gahama, Shūnan City, were tasked with guiding Korean trade envoys. At that time, the diplomatic contact point for the Korean trade delegation was the Tsushima domain (Nagasaki Prefecture), which led to the dish being named "Tsushima." It was commonly prepared as a vegetarian dish for Buddhist memorial services and other occasions in households. Since the Edo period, it has also been highly regarded as a non-perishable food with a long shelf life, suitable for serving to guests. Hence, each of the non-perishable ingredients are thoroughly cooked. Although it may appear similar to "Shira-ae" (a tofu and vegetable salad), the tofu is boiled in before use. It is then combined with other ingredients, such as pre-seasoned dried shiitake mushrooms, shredded carrots, burdock root, and dried shrimp, along with seasonings like bonito stock and soy sauce. In the Shūnan region, it is often enjoyed during summer, especially during the Bon Festival. For those who have left their hometown, it remains a beloved taste of home. ## Opportunities and Times of Eating Habits Tsushima is commonly enjoyed as a staple side dish in households and is also served during occasions like the Bon Festival and Buddhist memorial services as a vegetarian dish. It is frequently used to entertain guests. ## How to Eat To prepare the tofu, boil water with a little salt, then place the tofu on a cloth-covered sieve to drain the excess water. Gently squeeze out the remaining moisture from the tofu, crumble it in a pot, and stir-fry it, then let it cool. Rehydrate the dried shiitake mushrooms in water, then thinly chop them along with the carrots and burdock root. Boil them and let them cool. Then, Combine the tofu with soy sauce, sugar, vinegar, and salt along with the prepared vegetables. Mix them together. Sprinkle boiled and thinly sliced snow peas on top. You can also add cucumber if desired. ## Efforts for Preservation and Succession Tsushima is not only served in households and school lunches but also used as a dish for events where cooking experiences are offered as part of school lessons to preserve and pass down regional cuisine. ## Ingredients - Firm tofu: 1 block (400g) - Dried shiitake mushrooms (thinly sliced, 3cm length): 2 pieces - Carrots (thinly sliced, 3cm length): 30g - Burdock root (thinly sliced, 3cm length): 20g - Konnyaku (konjac) (thinly sliced, 3cm length): 30g - Snow peas (thinly sliced): 12g - [A] Mixed bonito broth: 1／2 cup - [A] Sugar: 1 teaspoon - [A] Soy sauce: 1 teaspoon - [B] Sugar: 1 teaspoon - [B] Salt: 1／6 teaspoon - [B] Soy sauce: 1／2 teaspoon - [B] Vinegar: 1 tablespoon ## Recipe 1. 1. Place the tofu in a pot and crumble it while stirring. When it starts to release water and becomes crumbly, transfer it to a sieve, drain excess water, and let it cool. 2. 2. Cut the vegetables, soak the burdock root in water to remove bitterness. Pre-boil the konnyaku. 3. 3. Cook the dried shiitake mushrooms, carrots, burdock root, and konnyaku with the listed wet ingredients mixture. Cook until the liquid is reduced, then let it cool. 4. 4. Blanch the snow peas in salted water, then mix the cooled tofu and vegetables with the listed seasonings. ## Provider Information provider : Recipe provided by: A Yamaguchi City Diet and Nutrition Educator 

# Chagayu(Tea Porridge) ｜ Our Regional Cuisines **Cuisine Name**: Chagayu(Tea Porridge) **Region**: Our Regional Cuisines ## Main Lore Areas Yanai District, Suooshima District, Iwakuni District, Hagi District ## Main Ingredients Used Rice, sweet potato, tea leaves, salt ## History, Origin, and Related Events “Rice porridge,” a dish said to have originated from the Nara region, has taken root as a local delicacy in other regions outside the Yamaguchi Prefecture. At the beginning of the 17th century in Yamaguchi, Yoshikawa, lord of the Iwakuni Domain, encouraged the practice of making rice porridge to save rice, and it supposedly spread to various parts of the prefecture, including Yanai City and Suooshima Town. The rice porridge of Yamaguchi Prefecture is characterized by boiling roasted coarse tea in a tea bag in a Kanko, a special iron kettle. It has a smooth texture and is often eaten warm in the winter and cooled in the summer. Although originally passed down between the common folk as a daily meal, each family had their own elaborate secrets on how to cook the porridge, and the dish was viewed as being quite elegant. In Suooshima and the Yannai area, “potato porridge” was also popular thanks to a boom in sweet potatoes. ## Opportunities and Times of Eating Habits It is eaten in homes on a regular basis, such as chilled in the summer when food isn’t advancing well. ## How to Eat Put the powdered coarse tea in a tea bag and boil in water. Ideally, use gauze or a thin cloth for the tea bag. Chop the sweet potatoes into 1 cm thick pieces, soak and wash in water, and add to the pot when the rice begins to boil. Simmer, without letting the rice boil over. Stirring will make it stickier. After simmering for 30-40 minutes, turn off heat and let it steam for a while. Add a preferred amount of salt to suit your taste. ## Efforts for Preservation and Succession Aside from being eaten at home, rice porridge can be enjoyed at many restaurants and inns in Yanai City and its surrounding area. It is sometimes even cooked at events that inherit local cuisines. ## Ingredients - Rice: 1 cup - Coarse tee: 15g - Water: 8 cups ## Recipe 1. 1. Boil water in a pot, then insert a tea bag containing coarse tea. Once brown, remove the tea bag. 2. 2. Add in rice and cook over high heat, being careful to avoid boiling over (17-18 minutes). The rice is ready once the rice core is gone and the rice is firm and in line with the tea astringency. ## Provider Information provider : Recipe Provider: Nutrition Teachers of Yamaguchi City 

# Iwakuni zushi ｜ Our Regional Cuisines **Cuisine Name**: Iwakuni zushi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture, Iwakuni area ## Main Ingredients Used Rice, fish, eggs, shiitake mushrooms, lotus root ## History, Origin, and Related Events Iwakuni City is known as the eastern gateway to Yamaguchi Prefecture. The city has a history of prosperity as a castle town of 60,000 goku of the Yoshikawa domain, and even today, it is blessed with numerous historical and cultural assets as well as beautiful nature. The famous symbol of the city is the Kintai Bridge, a five-storied arched bridge that was built some 300 years ago. Iwakuni-zushi" is one of the most famous food items in Iwakuni.It is a pressed sushi, also called "tonosama-zushi" (lord sushi), which was presented to Lord Yoshikawa of the Iwakuni Clan in the Edo period (1603-1868) and was said to be a favorite of the lord. The dish is made with gorgeous ingredients typical of a castle town, and is gorgeously stacked in three to five tiers. It has been made as a celebratory gift or an offering. In order to make a large quantity of sushi at one time, the wooden sushi frame can be as large as 60 centimeters square. When making large pieces of sushi, the craftsmen would sometimes press the sushi on top of the lid to harden it. The finished sushi is then cut into squares and served to the customers one by one. ## Opportunities and Times of Eating Habits As a dish to be served at festive occasions, it has a proud tradition dating back to the feudal era. ## How to Eat Place a chicha leaf at the bottom of the sushi frame and fill it with sushi rice mixed with horse mackerel or other fish paste. After the rice is beautifully decorated with a broiled egg, shiitake mushrooms, dengbu, and vinegared Iwakuni lotus root (a specialty of Iwakuni), another layer of chishya leaves is laid on top, and finally a wooden lid is placed over the top to weigh down the rice. The basic recipe is for one tier to hold one square of rice, and at Japanese-style restaurants, the chef, dressed in a white tabi (socks), would place one foot on the lid and pull the lid off with all his strength. When making it at home, a lunch box, square mold, milk carton, or cake mold can be used instead. ## Efforts for Preservation and Succession The dumpling can be tasted at restaurants and inns in Iwakuni City, especially in the Kintai Bridge area, and there are also take-out items available. ## Ingredients - Rice: 300g - [A] Water: 400ml - [A] Kelp: 3g - [A] Sake: 1 tbsp. - lotus root: 50g - [B] Sake: 1 tsp. - [B] Sugar: 2／3 tbsp. - salt: A pinch - [B] Vinegar: 2／3 tbsp. - Eggs: 2 - Salad oil: 1 tsp. - Sugar peas: 8g - dried shiitake mushrooms: 4 pieces - [C] Dried shiitake mushroom stock: 100ml - [C] Sake: 1 tsp. - [C] sugar: 2／3 tbsp. - [C] soy sauce: 1 and 2／3 tsp. - [C] mirin (sweet cooking rice wine): 1／2 tsp. - [D] sugar: 2 and 2／3 tbsp. - [D] Salt: 2／3 tsp. - [D] Vinegar: 3 tbsp. - Chisha (sunny lettuce): 20g - Sakura Denbu: 5g ## Recipe 1. 1. Wash rice and drain in a colander. Add [A] and cook rice. 2. 2. Soak dried shiitake mushrooms in water. 3. 3. Cut the brickwort into thin (1 to 2 mm thick) half-moon slices. Boil water in a small pot, add 1 tsp vinegar (not included in the amount), and boil in the water for about 2 minutes. Drain off the water and soak in seasoning liquid [B], which has been mixed well, to season. 4. 4. Make broiled egg. Beat an egg, fry it thinly in an omelet pan with oil, and cut it into thin strips. 5. 5. Add a pinch of salt (not included) and the kinugaya in boiling water, boil quickly, and cool in cold water. Cut one piece diagonally into two or three pieces for easy eating. 6. 6. Drain and cut shiitake mushrooms back in water into 3mm pieces, and cook in [C] until all the liquid is absorbed. 7. 7. Make vinegared rice. Put [D] in a small saucepan and heat to dissolve well. When the rice is cooked, place it in a sushi container dampened with water. Pour in [D] and mix quickly with a rice scoop. 8. 8. Place a layer of chisha in a sushi container, top with half of the sushi rice, and sprinkle with half of the ingredients in the following order: lotus root, shiitake mushrooms, egg, and sakura-denbu. After pressing once, cover the top of the sushi container with the rice, sprinkle the remaining ingredients (lotus root, shiitake mushrooms, kinugaya, and egg), and press again. Sprinkle the Sakura-denbu on top as a final touch of color.If you do not have an oshizushi mold, you can substitute a cake mold with an open bottom or a cake mold lined with plastic wrap. ## Provider Information provider : Nutrition teacher in Yamaguchi City 

# Wakame musubi ｜ Our Regional Cuisines **Cuisine Name**: Wakame musubi **Region**: Our Regional Cuisines ## Main Lore Areas Hagi area, Kitaura area, Nagato area ## Main Ingredients Used Rice, wakame seaweed ## History, Origin, and Related Events Facing the Sea of Japan, Hagi City in Yamaguchi Prefecture is a treasure house of marine products such as yellowfin puffer fish, amadai (Pacific bluefin bream), and settsuki horse mackerel. Among these, wakame seaweed heralds the arrival of spring in the Hagi area. In this area, freshly harvested wakame seaweed is hung to dry along the coast in the spring. The pleasant smell of the ocean spreading its fragrance is a well-known spring scene among the locals. The dried seaweed is then eaten as "wakame musubi," a type of rice ball topped with wakame. In the past, many families used to go to the sea to pick wakame seaweed by themselves, chop it up after it was dried, and put it in cans. Dried wakame could be served as it is over rice, but it was often added to lunch boxes as "wakame musubi," and it is still loved today as a taste of one's hometown. The history of this dish dates back to the Edo period (1603-1867), when it was served at an inn in Yashima during the Edo period (1603-1868). There is an anecdote that a maid was surprised when she saw a samurai from the Choshu domain sprinkling chopped wakame she had brought with her on top of rice, saying, "Samurai from Choshu eat rice with tea leaves on it. ## Opportunities and Times of Eating Habits In the old days, farmers worked together with their neighbors, and this wakame musubi or musubi covered with kinako (soybean flour) and green laver were served for lunch and three o'clock tea. ## How to Eat Hold the rice in your hands. Cover the entire surface of the rice ball with dried chopped wakame seaweed. You can also use shiso or summer orange peels mixed into the rice. ## Efforts for Preservation and Succession In addition to being commonly made at home, it is also served at restaurants in Hagi City and other places in the prefecture. Dried wakame and dried chopped wakame for "wakame musubi" are also sold at supermarkets, souvenir stores, and marine product stores. ## Ingredients - Chopped wakame seaweed: 20g - Rice: 200g ## Recipe 1. 1. Make rice ball and sprinkle chopped wakame.If you like, you can put dried plums in the core of the musubi. ## Provider Information provider : Nutrition teacher in Yamaguchi City 

# Itokoni ｜ Our Regional Cuisines **Cuisine Name**: Itokoni **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture, Kitaura area, Seto Inland Sea side ## Main Ingredients Used Azuki beans, white bean flour, sugar, salt ## History, Origin, and Related Events Itokoni" has been widely produced in Yamaguchi Prefecture. Although the use of sweetened azuki beans and dumplings made of white bean flour is a common feature, each region has its own unique characteristics. Especially famous is "Hagi-style Itoko-ni-ni" made in the Hagi area and other areas on the Sea of Japan coast, which is made into a cold soup. In addition to azuki beans and shiratama (white beans), shiitake mushrooms and kamaboko (fish paste) are added to the clear soup, which is typical of castle towns, by mixing kelp and other dashi with sugar, soy sauce and salt. For festive occasions, the white dumplings are reddish in color, while for other occasions, they are either all white or green in color. In areas along the Seto Inland Sea, the dumplings are boiled down until all the liquid is absorbed and sweetened. The presence or absence of vegetables and the amount of liquid varies from region to region, and in some areas it is not made at all during celebrations. There is a theory that the dish in Yamaguchi Prefecture became so called because the ingredients are simmered in the same manner as nephews and nephews. There are various theories as to its origin. ## Opportunities and Times of Eating Habits This dish has been served at banquets after weddings, funerals, and other events in Yamaguchi Prefecture. It is also often served on the first day of the New Year in December, when preparations for the New Year begin. The azuki beans are boiled slowly so that they do not run out, and the white dumplings are red and white for celebrations, and white or green for Buddhist services. ## How to Eat Boil shiratama-mochi. Wash azuki beans, pour enough water and azuki beans into a pot, heat and bring to a boil, then drain in a colander. Put the cooked azuki beans and enough water into the pot, heat, and simmer slowly to avoid burning the azuki bean skins while removing the astringency. If the azuki become soft, add more water. When azuki beans are soft, season with sugar and salt. Add shiitake mushrooms to the broth, bring to a boil, season with salt and soy sauce, add shiratama mochi and kamaboko, and bring to a boil. ## Efforts for Preservation and Succession You can taste it at restaurants and ryokans in Hagi City. ## Ingredients - adzuki beans: 50g - Sugar: 50g - Water: 30ml - kamaboko: 1／5 of a stick - Dried shiitake mushroom: 1 piece - white bean flour: 30g - red food coloring: a little - Dashi stock (kombu dashi): 2.5cc - salt: 1／2 tsp. - soy sauce: 1 tsp. ## Recipe 1. 1. Soak azuki beans in water overnight, add enough water to cover, boil once, add water again, boil to prevent skin from breaking (about 1.5 hours), drain in a colander. 2. 2. Add sugar and water to the azuki beans and bring to a boil, then turn off the heat and let the flavors infuse. 3. 3. Cut the rehydrated dried shiitake mushrooms into chunks. 4. 4. Knead white bean flour with water, color half of it with food coloring, make red and white dumplings, and boil. 5. 5. Add dashi broth (shiitake mushroom stock may be added. Add azuki beans from 2, dumplings from 4, and kamaboko cut into chunks, and bring to a boil. ## Provider Information provider : Yae Morinaga 

# Kenchou ｜ Our Regional Cuisines **Cuisine Name**: Kenchou **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Daikon (radish), tofu, carrots ## History, Origin, and Related Events Kenchou" is a simple dish made by boiling tofu, radish, and carrot. It is a dish that has been handed down from generation to generation, and depending on the region and household, various ingredients such as taro, deep-fried tofu, konnyaku, chicken, and shiitake mushrooms may be added. It is often made in large pots and simmered over and over for several days. Because it is prepared with a sweet and spicy, slightly strong flavor, it is a good accompaniment to rice. It is also sometimes made into a soup and eaten as "kenchou-jiru.There are various theories as to its origin, one of which is the "Nagasaki Kenchon Theory. Nagasaki kenchon" is a soup or steamed dish made by stir-frying shredded vegetables and tofu. It is said to have originated after the Edo period (1603-1867) and was a dish for special occasions such as Buddhist memorial services. Another origin of kencho is the "Kamakura Kenchoji theory," which is based on a soup of stir-fried vegetables and tofu that was eaten as an everyday meal in the Kamakura period. The "Kamakura Kenchoji theory" is considered to be the most likely explanation, especially in Shimonoseki, where "Kencho" is an everyday dish and the city has a history of being a trading center. ## Opportunities and Times of Eating Habits Familiar as an everyday household food. ## How to Eat Boil tofu and drain well on a cloth. Cut radish and carrot into 5mm and 2-3mm thick chunks, respectively. Soak dried shiitake mushrooms in water and cut into thin strips. Cut bacon into 5 mm strips. Add oil to a pan, add bacon, radish, carrot, dried shiitake mushrooms, and tofu in this order, and cook with soup stock, soy sauce, sugar, mirin, and salt. Serve in a bowl and garnish with boiled and sliced green beans. If you use thick fried tofu instead of tofu, you do not need to drain the water and the taste will be richer. You can also sprinkle daikon leaves cut into small pieces instead of green beans. ## Efforts for Preservation and Succession (Outline of those who have passed on the dish, preservation groups, use of SNS, modern efforts such as commercialization, etc.)It is generally eaten as a home-style dish, and is also served at school lunches. ## Ingredients - tofu: 200g - daikon (radish): 400g - carrot: 40g - oil: 2 tsp. - soy sauce: 2 tbsp. - sake: 2 tbsp. ## Recipe 1. 1. Place tofu in a colander, cover with a weight and drain. 2. 2. Peel radish and carrot and cut into chunks. 3. 3. Heat oil in a pan, add 1, breaking up the tofu, and fry until the tofu is slightly moistened, then add 2, and fry until the radish and carrot are coated with oil. Add seasonings and simmer for about 10 minutes until the radish is well seasoned. ## Provider Information provider : Yae Morinaga 

# Chishanamasu ｜ Our Regional Cuisines **Cuisine Name**: Chishanamasu **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture, Kitaura area ## Main Ingredients Used Chisha, fish, miso ## History, Origin, and Related Events Kaki-chisha is a traditional Shimonoseki vegetable that used to be cultivated in each family's garden. It is a shriveled leaf vegetable with a moderate bitterness and a hint of sweetness. It is called kakichisha because the leaves are harvested by plucking them from the bottom, hence the name "kagu," which means "to pluck" in the local dialect.A local dish using kaki-chisha, a traditional local ingredient, is "chisha namasu," which is made by mixing chopped kaki-chisha with vinegared miso paste and sesame seeds. It is also called "chishamomom" because it is made by mixing the kaki-chisha with sesame seeds and vinegared miso. It is a popular home-style dish because it is nutritious and contains calcium and protein. However, kakichisha has become difficult to obtain in recent years, and is often substituted with sunny lettuce or green lettuce. It is also delicious when made with garland chrysanthemum. Chishanamasu" was born during the Mori period (1568-1868). It is said to have been invented by the people who were impoverished by the Battle of Sekigahara. ## Opportunities and Times of Eating Habits Chishayaki is commonly prepared as a home-style dish. It is also sometimes served to guests as an entertaining dish. ## How to Eat Wash kakichisha, drain water thoroughly, and tear into bite-size pieces. Soak wakame in water and cut into bite-sized pieces. Pour boiling water over baby sardines and drain. Add sugar, capsicum juice and vinegar to miso, grind well, and mix with kakichisha, wakame and shirasu just before eating. You can also use kakichisha by quickly pouring hot water over it and then squeeze it out after cooling in water. If you do not like sourness, you can add ground sesame or mirin to mellow the taste. In the past, iriko (dried sardines) were used, but recently, various kinds of fish such as shashirasu (dried young sardines), namari (a type of fish with a sweet taste), and vinegared fish have been used. ## Efforts for Preservation and Succession (Outline of the people who have passed on the dish, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being a common home-style dish, it is also served in school lunches. ## Ingredients - Chirimen chishsa (or sunny lettuce): 200g - Iriko (dried sardines): 15g - barley miso: 2 1／3 tbsp - sugar: 1 2／3 tbsp - vinegar: 1 2／3 tbsp ## Recipe 1. 1. Wash the chishu chishu, tear into 7-8 cm pieces by hand, and drain. (If you are worried about the scum, release them into water for 5 to 10 minutes.) 2. 2. Remove the head and guts from dried sardines, dry roast them in a pan, and grind them well in a mortar and pestle until they become a powder. 3. 3. Add barley miso, sugar and vinegar to 2 and mix well. 4. 4. Just before eating, mix 1 with 3. ## Provider Information provider : Yae Morinaga 

# Chagome ｜ Our Regional Cuisines **Cuisine Name**: Chagome **Region**: Our Regional Cuisines ## Main Lore Areas All of Tokushima Prefecture ## Main Ingredients Used Fava beans, rice ## History, Origin, and Related Events "Chagome" is rice with sweet beans. The rice is cooked with roasted fava beans and granulated sugar, resulting in an overall brown color rice. It is said that in the old days, it was a popular meal for people living in samurai residences, but later it spread as a dish prepared by farmers to consume old fava beans during the season when new fava beans are harvested. The dish may be served with "takuan (pickled radish)", "umeboshi(pickled plums)", or tea. ## Opportunities and Times of Eating Habits "Chagome" was commonly eaten between farm work, and the sweetness of the granulated sugar also served to soothe the body after a hard day's work. In some regions, it is served as a New Year's food or offered at Buddhist altars during memorial services. ## How to Eat Soak the fava beans in hot water over low heat for 30 minutes, then bring to a boil, add to rice cooker with rice, granulated sugar, and boiled water, and cook. The key to roasting fava beans is to keep the heat low to avoid burning them and to cook them until they turn brown. Although it takes time to prepare the fava beans, the procedure is simple and familiar. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly prepared at home, and is also served as a school lunch menu item in the prefecture. The method of preparation and historical background are also introduced in "Local Cuisine of Tokushima" a resource provided by Tokushima Prefecture, which is involved in activities to pass on the cuisine both inside and outside the prefecture. ## Ingredients - Rice: 300g (2 cups) - Dried fava beans: 80g - Fava bean cooking water: 460ml - Salt: A little - Kizara (sugar): 40 g ## Recipe 1. 1. Wash rice and drain in a colander. 2. 2. Roast the fava beans carefully in a roasting Horoku(roaster) or heavy frying pan until brown, then boil them in plenty of boiling water for 30 minutes (be careful not to overcook, as they tend to fall apart. )When cooled, peel the beans, reserving the cooking water. 3. 3. Put [1] rice in the rice cooker and add the quantity of water (the water in which the fava beans were boiled). 4. 4. Mix [3] with kizara (sugar) and salt, add the fava beans from [2], and cook the rice. 5. 5. When cooked, mix the beans so that they do not fall apart, and serve in bowls. ## Provider Information provider : Kumiko Nagao, Junior College of Tokushima Bunri University 

# Omiisan ｜ Our Regional Cuisines **Cuisine Name**: Omiisan **Region**: Our Regional Cuisines ## Main Lore Areas All of Tokushima Prefecture ## Main Ingredients Used Miso, rice, satoimo(=Japanese taro), daikon radish, daikon radish's leaves ## History, Origin, and Related Events "Omiisan" refers to porridge seasoned with miso. In the old days, miso was called "mii," which became "omiisan" by adding the honorific "o" and "san". In Tokushima, where rice was considered difficult to grow in the soil, buckwheat and barley were used as staple foods instead, and the quantity of rice was often bulked up by adding various other ingredients. "Omiisan" was also a favorite meal with plenty of daikon radish and satoimo(=Japanese taro) added to make it a filling meal. The recipe was not very specific, except for seasoning with miso and using iriko Dashi (=Japanese soup stock (dried sardines)), and the ingredients used were sometimes chives, miso, tofu, etc. Each family made their own unique "omiisan". It is a simple and familiar local dish that is full of vegetables, nutritious, and also economical. ## Opportunities and Times of Eating Habits In the days when rice was precious, small rice that could not be shipped due to poor quality was often used for "omiisan" because it was a waste. It is said to have been a popular daily dish devised to make use of leftover miso soup and cold rice, so that food would not be left over until the end of the meal. It was often eaten as a home-style dish to warm the body, especially during the winter season, and is also said to be a comforting dish that family members would make when they were sick or otherwise not feeling well. ## How to Eat Cut satoimo(=Japanese taro), daikon radish and daikon radish's leaves into small pieces and put them in Dashi made from dried sardines with washed rice and bring to a boil. Bring to a boil, reduce heat to low, and scatter the miso throughout the pot, leaving some clumps. After about 30 minutes, the miso will dissolve nicely and the rice will become soft, so stir and steam to complete the process. The trick is to leave the miso mixture in the bowl without stirring it, as it will burn. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)A dish commonly prepared at home. Many people call "omiisan" "the taste of Tokushima" or "a nostalgic taste". Tokushima Prefecture publishes "Discover your hometown! Awakko Cultural Ambassador News" features reports by junior high school students in the prefecture introducing "omiisan". The magazine is also making an effort to pass on the tradition to children. ## Ingredients - Rice: 100g - Dashi (=Japanese soup stock) (15g dried sardines): 4 cups - Satoimo(=Japanese taro): 250g (5 medium) - Daikon radish: 200g - Daikon radish's leaves: 1／2 bunch - Miso: 40g ## Recipe 1. 1. [Make Dashi (=Japanese soup stock)] Put niboshi (dried sardines) in a dashi bag and soak in water the day before cooking or 5 hours before cooking to make dashi broth. 2. 2. Wash rice 30 minutes before cooking and drain in a colander. 3. 3. Wash satoimo(=Japanese taro), remove soil, peel and cut into thick slices.In case of microwave, heat for 6 minutes with the skin on, peel and cut into clapsticks. 4. 4. Wash radish leaves and cut into 1 cm pieces. Cut daikon radish into strips. 5. 5. In a pot, add Dashi (=Japanese soup stock), dried sardines (from the Dashi (=Japanese soup stock)), washed rice, satoimo(=Japanese taro), and daikon radish, and heat. 6. 6. When [5] comes to a boil, reduce the heat to low and leave the miso in clumps in places; after about 30 minutes, when the miso has dissolved and the rice is soft, add the daikon leaves, cook a little, stir, and let steep a little. ## Provider Information provider : Local Cuisine of Tokushima (Tokushima prefecture) 

# Yubeshi ｜ Our Regional Cuisines **Cuisine Name**: Yubeshi **Region**: Our Regional Cuisines ## Main Lore Areas Nakacho (upstream of Naka River), Katsuura District, Kamikatsu ## Main Ingredients Used Yuzu ## History, Origin, and Related Events Yuzu production is particularly active in Nakacho, Tokushima. The town is particularly suited for yuzu cultivation due to its abundant precipitation and the large temperature difference between daytime and nighttime, and boasts the second largest production of "Kitou Yuzu" in Japan (Tokushima Agricultural Support Center, "Kitou Yuzu" production area initiative). In addition, “Kitou yuzu” is relatively large, beautifully colored, and of high quality. It is a well-known agricultural product throughout Japan, having been registered under the country's Geographical Indications (GI) protection system (Ministry of Agriculture, Forestry and Fisheries Registration Public Notice, Registration No. 42).Yuzu is also used in a variety of dishes, including "Yubeshi", a preserved food popular in the prefecture, which is made by boiling down the peel of yuzu with sugar and soy sauce. It is not only eaten as a side dish on its own, but also enjoyed as a snack with sake or as an ingredient in ochazuke (=boiled rice in soup). Outside of the prefecture, it is still sold in Kyoto and Ehime as a famous confectionary from the Edo period, but yubeshi, which has taken root in the Aioi district of Nakacho in Tokushima, is only a side food. "Yubeshi" is made around November, when the yuzu trees are fully ripe, by slowly boiling them down over a long period of time. In addition, it is said to have been eaten in Kamikatsu in the 30th of the Showa period, when sugar became widely used in households, and was even more widely produced in the 50th of the Showa period. ## Opportunities and Times of Eating Habits It is customary to make "Yubeshi" with aromatic yuzu around November, when the yuzu trees are fully ripe. It is also customary to eat them with dried sweetfish. After yuzu was harvested and the juice was pressed, it was commonly used to make "Yubeshi" directly or dried for preservation. They used to make it from fall to spring when there were not enough side dishes, and used it as a side dish. However, in the days when sugar was scarce, it was not frequently made because it contained too much sugar. ## How to Eat Chop yuzu peel finely and cook down with sugar and soy sauce for a sweet and spicy flavor. The peels are sometimes dried in the sun first to preserve them, then blanched and boiled. When boiling down, fill the pot with plenty of water and bring to a boil starting with the water. Repeat the process of changing the water when it comes to a boil. The key is to add seasonings and boil it down thoroughly until it becomes sticky. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly made at home. In addition, "Tokushima's Local Cuisine," a resource provided by Tokushima Prefecture, introduces the origins of "Yubeshi" and how it is made. The Area is making every effort to make the local cuisine known throughout Japan. ## Ingredients - Dried Yuzu peel: 50g - White sugar: 70g - Dark soy sauce: 45g - Mirin (=sweet rice wine): 20g - Dashi no Moto (Dashi (=Japanese soup stock)): 1g - Water: 200ml - Chili pepper (to taste): As needed ## Recipe 1. 1. Soak dried yuzu peels in water and blanch. 2. 2. Put [1] in a pot and boil from water, changing water when it boils. Repeat about 3 times to remove bitterness. 3. 3. Add seasonings (sugar, soy sauce, mirin, Dashi no Moto) and water to [2] and cook over low heat, stirring occasionally, until the pectin becomes sticky (adjust seasonings to taste. (For example, if you prefer sweet or thick)). ## Provider Information provider : Kumiko Nagao, Junior College of Tokushima Bunri University 

# Yuzu Kan ｜ Our Regional Cuisines **Cuisine Name**: Yuzu Kan **Region**: Our Regional Cuisines ## Main Lore Areas Naka Town ## Main Ingredients Used Yuzu ## History, Origin, and Related Events In Naka town of Tokushima prefecture, yuzu named “Kitou Yuzu” is produced in large amounts. “Kitou Yuzu” are high in quality, relatively big and beautiful in color. This fruit is registered in the Geographical Indication (GI) Protection System, which protects products as intellectual property, and is well known throughout Japan. “Kitou Yuzu” is used in “yubeshi”, yuzu juice, and for “Yuzu Kan”, a popular refreshing dessert also known as yuzu jelly. ## Opportunities and Times of Eating Habits “Yuzu Kan” is enjoyed at home during snack time or as a dessert. ## How to Eat This recipe makes good use of the entire yuzu including the rind, fruit, and juice. Finely sliced yuzu and juice is used for the jelly. The dessert looks nice when served inside the yuzu rind. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dessert is enjoyed at home and sold as “yuzu jelly” in stores. ## Ingredients - Tengusa (=agar): 10g (agar sticks) - Water: 460ml - Vinegar: less than 1 tsp. - Superfine sugar: 100g - Yuzu juice: less than 1 tbsp. ## Recipe 1. 1. Wash the agar and drain the water with a colander. (If using sticks of agar, dampen them with water and tear into small pieces.) 2. 2. Place water and vinegar in a large pot and cook the agar in it. 3. 3. After the water boils, turn to a low heat, and mix the agar slowly for about 2 minutes. Turn off the heat and put a lid on the pot. Steam for 15 to 20 minutes. 4. 4. Place a cotton dishcloth over the colander and strain the agar to create tokoroten liquid. This step should be done before the agar cools and hardens. Reheat the agar if necessary. 5. 5. Add sugar and yuzu juice to the tokoroten liquid. 6. 6. Place the liquid in individual cups and wait for it to harden. If using yuzu rind as cups, cut the top 2 cm off the yuzu and take out the fruit and squeeze out the juice. ## Provider Information provider : Tokushima Prefecture Dietary Improvement Promotion Council 

# Denbu ｜ Our Regional Cuisines **Cuisine Name**: Denbu **Region**: Our Regional Cuisines ## Main Lore Areas All of Tokushima Prefecture ## Main Ingredients Used Kintokimame(=red kidney beans), carrots, daikon radish, gobou (=burdock) ## History, Origin, and Related Events In Tokushima prefecture, there are many traditional dishes which use “kintokimame” (=red kidney beans) in them, such as “barazushi” and “mametentama” (=type of okonomiyaki with sweet kintokimame in them). “Denbu” is one of such dishes and is also referred to as “odenbu”, “orenbu”, and “renbu”, and is similar to “gomoku mame” (=simmered soybeans with vegetables). Pre-cooked kintokimame or “kuromame” (=black soybeans) are simmered with daikon radish, “gobou” (=burdock) and other root vegetables and flavored with soy sauce and sugar. Some families and regions like to add “umeboshi” (=pickled plums) to the recipe. “Denbu” is often served on special occasions such as the new year holidays along with “zoni” (=soup containing rice cakes) made with white miso and “nishime” (=simmered vegetables). Beans are rich in protein and root vegetables are rich in fiber, which make this dish highly nutritious. ## Opportunities and Times of Eating Habits “Denbu” is served during the new year holidays as part of “osechi” or for topping out ceremonies when a new house is built. Beans are the main ingredient in this dish, and in Japanese, beans are called “mame” which also means diligent and so people would often prepare this dish with the message of “continue to work diligently” embodied in them. This dish is made with everyday ingredients and is not expensive to make. It is said that this recipe was made so that anyone could make it at home easily when enjoying the new year holidays. “Kuromame” (=black soybeans) are sometimes used instead of “kintokimame” (=red kidney beans) particularly during the holidays. ## How to Eat After cooking the “kintokimame” (=red kidney beans), do not take them out of the hot water as this will cause the skin of the beans to wrinkle. Add some water to balance out the temperature of the water in the pot. Carrots, daikon radish, “gobou” (=burdock), “chikuwa” (=fish cake), lotus roots, deep fried tofu, “kombu” (=kelp), freeze dried tofu are some ingredients which can be used to make “denbu”. Cut each ingredient into 1cm cube shapes and simmer them in a soup of “dashi” (=Japanese soup stock) made with dried sardines, soy sauce, sugar, and sake. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is made at home and served as part of the local school lunch menus. The recipe is available on the Tokushima prefecture website, which allows anyone to make this at home. In 2019, this recipe was introduced at the Tokushima Cooking Challenge to raise recognition. ## Ingredients - [Cooked beans] “Kintokimame” (=red kidney beans): 80g - [Cooked beans] Water: 400ml - [Cooked beans] Superfine sugar: 20g(2 tbsp. or more) - [Cooked beans] Dark soy sauce: 5g(1 tsp.) - Carrots: 40g - Daikon radish: 60g - Gobou(=burdock): 40g - Freeze dried tofu: 1 piece - Konjac(=yam cake): 40g - Umeboshi(=pickled plums): 1 piece (15g) - Dashi(=Japanese soup stock): 200ml - Superfine sugar: 10g - Light soy sauce: 9g(1／2 tbsp.) - Sake: 1／2 tbsp. ## Recipe 1. 1. [Instructions for making cooked beans] Soak the “kintokimame” (=red kidney beans) in plenty of water for 5 to 6 hours before cooking. 2. 2. Put the water that the beans were soaked in and the beans in a pot and cook. Once the water starts boiling, turn off the heat and drain the water. 3. 3. Put plenty of fresh water into the pot so that the beans are fully soaked and cook some more. Lower the heat once the water starts to boil. Simmer until the beans become soft. 4. 4. Add the sugar to the beans and water and simmer for another 10 minutes. Then, add the soy sauce. Turn off the heat and put a lid on the pot to let the flavors absorb into the beans. 5. 5. [Instructions for making “Denbu”] Cut the carrots and daikon radish into 1cm cubes. Cut the “gobou” (=burdock) into small pieces. 6. 6. Soak the freeze-dried tofu in some water. After that, cut the tofu into 5mm thin squares. Cook the Konjac(=yam cake) and cut into 1cm cubes. 7. 7. Put the ingredients from steps 5 and 6 and “dashi” (=Japanese soup stock) into a pot and cook. Once the soup comes to a boil, add sugar, sake and umeboshi. When the vegetables become soft, add the soy sauce, and cook some more. Add the cooked beans and cook for an additional 3 to 4 minutes so that there is some soup left when done. ## Provider Information provider : Keiko Takahashi, Shikoku University 

# Narae ｜ Our Regional Cuisines **Cuisine Name**: Narae **Region**: Our Regional Cuisines ## Main Lore Areas All areas in Tokushima ## Main Ingredients Used Daikon radish, carrots, deep-fried tofu, sesame, lotus root, dried shiitake mushrooms, konjac, etc. ## History, Origin, and Related Events Narae is a dish made by blending seven ingredients (daikon radish, carrots, deep-fried tofu, sesame, lotus root, dried shiitake mushrooms, and konjac) with sanbaizu (vinegar). The name originates from the fact that it uses seven (nana) ingredients. However, some believe that the name comes from the inclusion of "Narazuke," which is vegetables pickled in salt and sake lees. In Tokushima, Narazuke was called "Naraware" or "Narae." One of the vegetarian dishes eaten around the time of the Taika Reform was narae. After that, it became popular, especially around 1965. Even today, it is a popular dish because it is rich in nutrients and can be easily prepared at home. ## Opportunities and Times of Eating Habits Narae was a popular food item that was often served at Buddhist memorial services and on the equinoxes. Back in the days when sweet foods were scarce, children particularly enjoyed the sweet vinegar taste and looked forward to being served the dish. In Mima Town, it was customary to consume narae along with miso soup, ohira, tofu paste, and fish as vegetarian food during celebratory occasions. Nowadays, narae is not only prepared at home, but is also included in school lunches and menus at nursing homes, and is enjoyed as an everyday meal by many. ## How to Eat Cut the vegetables and fried tofu into bite-size pieces. Then, simmer them in the stock of dried shiitake mushrooms. Once done, drain off the water and mix them in a vinegar mixture made from white sesame seeds, vinegar, yuzu vinegar, sugar, and soy sauce. You can use seasonal vegetables like bamboo shoots, cucumbers, Japanese ginger, Japanese wild parsley, tofu, kelp, etc., in addition to the seven ingredients mentioned above when making this dish at home. ## Efforts for Preservation and Succession It is often prepared at home and can also be found on restaurant menus and school lunch menus. As part of dietary education programs, some elementary schools are introducing narae to children. This is done to promote healthy eating habits and to pass on the knowledge of traditional cuisine to younger generations. ## Ingredients - Daikon radish: 1／6 (160g) - Carrot: 1／3 (40g) - Dried shiitake mushrooms: 2 - Deep-fried tofu: 1 - Shiitake mushroom stock: 1／4 cup - Lotus root: 40g - Burdock root: 1／5 (30g) - Koya-dofu (frozen dried tofu): 1／2 - Soup stock: 1／4 cup - Sugar: 1／2 tbsp. - Light soy sauce: 1／3 tsp. - Salt: A pinch - [Mixed vinegar] Rice vinegar: 60ml (4 tbsp.) - [Mixed vinegar] Caster sugar: 32g (4 tbsp.) - [Mixed vinegar] Light soy sauce: 1 tsp. - [Mixed vinegar] Mirin (sweet cooking rice wine): 1 tbsp. - [Mixed vinegar] Sake: 1 tbsp. - [Mixed vinegar] Salt: 2／3 tsp. - [Yuzu peel] White sesame seeds: 1 tsp. ## Recipe 1. 1. Peel the radish and carrot, and cut them into 3 cm strips. 2. 2. Soak the dried shiitake mushrooms in water, and cut them into 5mm strips. (You can use the juice from the mushrooms for soup stock.) 3. 3. Cut the deep-fried tofu in half lengthwise, drain the oil, and cut it into 5 mm strips. 4. 4. Peel and cut the lotus root into 3mm-thick slices. If it's too thick, cut it into half-moon or ginkgo slices. 5. 5. Boil the radish, carrot, lotus root, shiitake mushrooms, and deep-fried tofu in shiitake mushroom stock. When they're cooked, drain them in a colander. 6. 6. Scrape the skin off the burdock root, cut it into 3 cm long diagonal slices, and boil it. 7. 7. Soak the koya-dofu in lukewarm water, cut it into triangles, and slice it into 2 or 3 thick slices. Boil it in soup stock, shiitake mushroom stock, sugar, light soy sauce, and salt. 8. 8. Mix all the ingredients for the [Mixed vinegar]. 9. 9. Drain the liquid from steps 5, 6, and 7, and mix them with the vinegar mixture. When the flavors are well blended, place them in a bowl and sprinkle white sesame seeds on top. Cut the yuzu peel into thin strips and serve. ## Provider Information provider : Keiko Takahashi, Shikoku University 

# Uchigae Zouni ｜ Our Regional Cuisines **Cuisine Name**: Uchigae Zouni **Region**: Our Regional Cuisines ## Main Lore Areas Iya Area, Miyoshi City ## Main Ingredients Used Iwadofu (stone tofu), taro ## History, Origin, and Related Events Many different kinds of zoni soup are made throughout the country, but the "Uchigae zoni" made in the Iya area of Miyoshi city is particularly unique. Large, rock-hard tofu called iwadofu (stone tofu) is used in uchigae zoni in the place of the mochi that is used in most regions. In addition to using a large amount of soybeans and thoroughly removing the moisture, it is said to be hard because of the large amount of bittern that is added. The name "uchigae zoni" is said to come from the way the iwadofu stacked on top of each other looks like samurai "uchigae" (clashing) swords. It is sometimes called "uchiawase zoni" for the same reason. It was difficult to grow rice in the Iya area, so barley and buckwheat became staple foods, and the protein-rich iwadofu was a valuable source of nutrients. ## Opportunities and Times of Eating Habits It was difficult to store food in the past when there was no refrigeration. At this time, the low-moisture iwadofu became a popular food item not only because it could last a long time, but also because it was so hard that it could be tied with a rope, making it easy to transport. In those days, tofu was laboriously made in each household, and it was commonly eaten for celebrations and events. "Uchigae zoni" in particularly was made on the special occasion of the New Year. ## How to Eat Make dashi from dried sardines, and season with soy sauce to make the soup. Add a few pieces of boiled taro, then finishing by placing two large, rectangular pieces of iwadofu on top. Yatsugashira taro is often used, and because one taro can produce many "me" (sprouts), it is used as a celebratory dish for "medetai" (auspicious) occasions. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization) Some families in the Iya area still make uchigae zoni today. It is introduced in the Tokushima Prefecture publication "Tokushima's Regional Cuisine" as one of the many kinds of Tokushima zoni, and the Miyoshi City Tourism Information Center website "Oboke Iya Navi" is raising awareness by providing an description of iwadofu, the main ingredient in uchigae zoni. ## Ingredients - [Basic soup] Dashi broth (dried sardine 5g, dried shiitake mushroom 2pc, kelp 5g, water 800ml): 750ml - [Basic soup] Soy sauce: 50g (3 tbsp.) - [Basic soup] Mirin: 36g (2 tbsp.) - Iwadofu: 600g (1 piece) - [Basic soup A]: 300ml - Yam (yatsugashira or taro): 500g (small (40g) x 12 pieces) - [Basic soup B]: 250g - Sugar: 3g - Pouring soup (basic soup): 200ml (50ml per person) ## Recipe 1. 1. Make the basic soup. Remove the head and internal organs from the dried sardines, cut them in half, and soak them in the amount of water specified in the recipe. Rinse the dried shiitake mushrooms in water, to remove dirt, then soak them in water along with the dried sardines. After about 30 minutes, add the kelp and heat, remove the kelp just before it boils, allow to gently boil for a few minutes, then strain out the dried sardines and shiitake mushrooms so that you are left with the dashi broth. Season the broth by adding soy sauce and mirin. 2. 2. Cut the iwadofu into rectangular pieces about 5cm x 10cm x 1cm, with 2 pieces per person. Simmer in the basic soup A for a few minutes. 3. 3. Peel the yams (yatsugashira or taro), cut into approximately 40g pieces, and parboil. Add sugar to the basic soup B and simmer to make them slightly sweet. 4. 4. 4. Place 3 yams into a bowl, stack the iwadofu on top in a criss-cross pattern, then pour the soup on top. ## Provider Information provider : Keiko Takahashi, Shikoku University 

# Kintokimame-iri-Barazushi (Barazushi with red kidney beans) ｜ Our Regional Cuisines **Cuisine Name**: Kintokimame-iri-Barazushi (Barazushi with red kidney beans) **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Rice, red kidney beans, konjac, carrots, burdock, chikuwa, whitebait, grilled fish, etc. ## History, Origin, and Related Events Barazushi is made by mixing red kidney beans sweetly boiled with soy sauce and sugar as well as seasonal ingredients with vinegared rice. Tokushima's soil was originally difficult for rice to grow in, so it is said that this local cuisine originated from the idea of adding various ingredients instead of rice to bulk it up. The ingredients used vary depending on the region and season, and it is also called by a variety of names, including “mazekuri,” “gomokuzushi,” “kakimaze,” and “osumoji” in addition to “barazushi.” The vinegared rice is sometimes flavored with shredded yuzu peel or sesame seeds, making it a dish with a gorgeous aroma, appearance, and flavor. By the way, red kidney beans are a familiar ingredient in Tokushima. A variety of local dishes are popular, such as “mametentama,” which is okonomiyaki with red kidney beans added, and “renbu (denbu),” which is simmered red kidney beans, black beans, and root vegetables. ## Opportunities and Times of Eating Habits Barazushi is served during celebratory events such as festivals. A large batch is made, and other than eating it at home, it is also served to guests or given away as a gift. Also, among the different types of barazushi, the one eaten on the day of the boar in October of the lunar calendar is called “inokozushi,” and it was popular as a dish to be offered to the gods along with agricultural products. It is customary to fill 80% of a sho and pray that the following year will be full of bountiful harvests. Eggs are added when it is served to guests, but they are not used in daily life, and it is made using home-grown vegetables. ## How to Eat Make sushi rice by combining mixed vinegar and rice, then add ingredients such as chikuwa, carrots, burdock, and konjac boiled in dashi, sugar, and soy sauce (or salt). Citrus vinegars such as sudachi fruit juice, yuzu vinegar, and yuko vinegar are used for the mixed vinegar. During the spring festival, wild vegetables such as zenmai and bracken, as well as seasonal ingredients such as bamboo shoots, butterbur, and broad beans are sometimes added as well. Depending on the region, dried radish or dried eggplant may also be added. In addition, in the southern part of Tokushima Prefecture, dried peanuts are sometimes boiled with dashi, soy sauce, and sugar and used instead of red kidney beans. Another appeal of barazushi is that you can enjoy the flavors of the season and the uniqueness of each family. ## Efforts for Preservation and Succession Barazushi with red kidney beans is a familiar dish to the people of the prefecture and can be said to be the local dish that is the most passed down in every household. It is often sold as one of the representative local dishes at farm markets and events. In addition, the document “Tokushima's Local Cuisine” provided by Tokushima Prefecture introduces the origins and recipes of barazushi in an effort to raise awareness. ## Ingredients - Rice: 2 cups (300g) - Water: 420ml (390ml for new rice) - [Mixed vinegar] Yuzu vinegar: 1／5 cup (40ml) - [Mixed vinegar] Rice vinegar: 1 tbsp. and 1 tsp. (20ml) - [Mixed vinegar] Caster sugar: Just over 2 tbsp. (20g) - [Mixed vinegar] Salt: 1 tsp. (5g) - Dried whitebait (or grilled fish such as horse mackerel): 30g (1 small fish) - Hijiki (dried): 5g (35g after rehydrating) - [A] Dashi stock (dried sardines): 1／2 cup (100ml) - [A] Caster sugar: 3g (1 tsp.) - [A] Soy sauce: 4g (2／3 tsp.) - [A] Mirin: 8g (1／2 tbsp.) - Dried shiitake mushrooms: 3 (approx. 6g) - Shiitake mushroom stock (or dried sardine stock): 1／2 cup - [B] Caster sugar: 9g (1 tbsp.) - [B] Mirin: 9g (1／2 tbsp.) - [B] Dark soy sauce: 3g (1／2 tsp.) - [B] Sake: 12g (less than 1 tbsp.) - Konjac: 30g (1／6 block) - [C] Dashi stock (dried sardines): Less than 1／2 cup - [C] Caster sugar: 4g (1／2 tbsp.) - [C] Mirin: 8g (1／2 tbsp.) - [C] Light soy sauce: 3g (1／2 tsp.) - [C] Sake: 12g (less than 1 tbsp.) - Burdock: 50g (1／4 piece) - Carrot: 50g (1／3 piece) - Taro: 150g (2 pieces) - Dried radish: 20g (50g after rehydrating) - [D] Dashi stock (dried sardines): 1 and 1／2 cup - [D] Caster sugar: 18g (2 tbsp.) - [D] Salt: 5g (1 tsp.) - Butterbur: 130g (1 thin piece) - [E] Dashi stock (dried sardines): Just under 3／4 cup (130ml) - [E] Caster sugar: 7g (less than 1 tbsp.) - [E] Light soy sauce: 13g (2／3 tbsp.) - Candied red kidney beans: 100g - Pickled ginger: 5g - Ginger: 15g - Leaf buds: Several pieces ## Recipe 1. 1. Wash the rice, add an appropriate amount of water, and cook. 2. 2. Combine the ingredients for the mixed vinegar and dissolve the sugar. Marinate the dried whitebait (if using horse mackerel, grill it unglazed and break it into flakes, removing the bones and skin. Mix the loosened flakes with the mixed vinegar). 3. 3. Rehydrate the hijiki in water, wash well until the water is no longer cloudy, and boil in A until the liquid is reduced. 4. 4. Rehydrate the dried shiitake mushrooms in water, keep enough water to submerge them, add B, and boil. Drain the liquid and cut into strips. 5. 5. Slice the konjac into 3cm long pieces, boil them, and simmer with the seasonings labeled C. When the broth is reduced, drain the broth. 6. 6. Cut the burdock root into thin, flat pieces, cut the carrot into 2cm long strips, and peel and cut the taro into thick quarter-rounds. Soak the dried radish in water to rehydrate it, squeeze out the water well, and make 2cm deep incisions with a knife into the radish. Put these ingredients in a pot, season with D, and let simmer. When the broth is reduced, drain the broth. Season the vegetables with sugar and salt to preserve their color. 7. 7. Boil the butterbur, peel it, and cut it into thin 1cm long pieces. Boil E, let it cool, and leave the butterbur in it (boil while retaining the color). 8. 8. Once the rice is cooked, add the mixed vinegar from 2 while it is still hot to make sushi rice. 9. 9. Mix 8 with 3, 4, 5, 6, and half of the butterbur from 7. 10. 10. Arrange in a bowl, scatter the remaining butterbur, red kidney beans, and shredded ginger on top, and garnish with the pickled ginger and leaf buds. ## Provider Information provider : Keiko Takahashi, Shikoku University 

# Iri-meshi/Iriko-meshi ｜ Our Regional Cuisines **Cuisine Name**: Iri-meshi/Iriko-meshi **Region**: Our Regional Cuisines ## Main Lore Areas Sanagochi Village, Saga District ## Main Ingredients Used Chirimen (tiny whitebait), shiitake mushroom, konnyaku, rice ## History, Origin, and Related Events "Iri-meshi" is a dish in which whitebait is seasoned with vinegar or sauce sauce, then mixed with rice along with other ingredients such as fish cake, shiitake mushroom, konnyaku, and burdock root. Depending on the region, it is also referred to as "Iriko-meshi." It is a regional cuisine that has been passed down generation through generation for over 100 years. "Iri (iriko)" refers to the whitebait, and in the past, it was known as a rice dish that contained only whitebait. The key is to thoroughly marinate the iri (iriko). Another tip for making it more delicious is to properly season the finely chopped ingredients. Whitebait are often harvested in Wadajimacho, Komatsushima City, Tokushima. They are boiled and sun-dried immediately after catching, keeping them fresh and flavorful. ## Opportunities and Times of Eating Habits Long ago in the Saga district of Sanagochi Village, this rice dish was served as a token of gratitude after "Tsuji-shigoto" work days in which residents would work together to perform irrigation channel maintenance and weeding, or in their breaks after the farm work is completed. It is also said to have been served during village gatherings. It is easy to make just by mixing, and it doesn't require any additional side dishes, so it has been long beloved as a regional cuisine that is simple to prepare. ## How to Eat The rice is cooked first and combined with whitebait that is marinated in vinegar and soy sauce, and konnyaku, burdock root, shiitake mushrooms, etc. that are simmered in dashi broth, soy sauce, and mirin. Small dried sardines are often used to make the dashi broth for simmering the ingredients. In addition to using ingredients from Tokushima prefecture, sudachi citrus from Sanagochi Village is sometimes used in the whitebait marinade for a refreshing flavor. ## Efforts for Preservation and Succession The origin story and recipe of Iri-meshi are shared in the Tokushima prefecture publication "Tokushima's Local Cuisine" to reach a wider audience. The information is also made readily available on the official website of the Sanagochi Village through a recipe and video introducing how to make the dish. ## Ingredients - Rice: 300g (2 rice cups) - Water: 450ml (2 and 1／4 rice cups) - Tiny whitebait (dried baby sardines or other whitefish): 20g - [Marinade] Light soy sauce: 1 tablespoon - [Marinade] Vinegar (sudachi juice): 1 tablespoon - [Marinade] Rice vinegar: 1 tablespoon - Chikuwa (fish cake): 30g (1／3 piece) - Burdock root: 60g (1／3 piece) - Konnyaku: 60g (1／3 piece) - Carrot: 30g - Fresh shiitake mushroom: 2 piece (20g) - Fried tofu pouch: 1 piece (15g) - [Simmering broth] Dashi broth (dried sardine broth): 200ml (1 cup) - [Simmering broth] Light soy sauce: 1 teaspoon (6g) - [Simmering broth] Mirin: 1 teaspoon (6g) - Green onion: 2 to 3 pieces ## Recipe 1. 1. Cook the rice with the amount of water specified. 2. 2. Soak the whitebait in the soy sauce, vinegar (sudachi juice), and rice vinegar for about 30 minutes. 3. 3. Cut the fish cake in half vertically, then into small pieces. Cut the burdock root into thin shavings and soak in water. 4. 4. Thinly slice the konnyaku and boil. Blanch the fried tofu pouch and cut into 2cm long strips. Cut the carrot and fresh shiitake mushroom into 2cm long strips. 5. 5. Cut the green onion into bite-sized pieces. 6. 6. Simmer the ingredients from step 3 and 4 in dashi broth (from dried sardines), light soy sauce, and mirin until the liquid has evaporated. 7. 7. Mix the whitebait and marinade from step 2 and the ingredients from step 6 with the cooked rice. 8. 8. Serve in a bowl with green onions to garnish. ## Provider Information provider : Recipe source: Keiko Takahashi, Shikoku University 

# Oshizushi (pressed sushi) ｜ Our Regional Cuisines **Cuisine Name**: Oshizushi (pressed sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Kaiyo (Mugi, Kainan region) ## Main Ingredients Used Rice, yuzu vinegar, vegetables such as carrots, burdock root etc ## History, Origin, and Related Events okushima is home to several varieties of sushi, including boze no sugatazushi (pieces of sushi made up of a whole fish), kakimaze sushi (where the rice is mixed with kidney beans), and amego (trout) sushi. Among these, oshizushi, or pressed sushi, is familiar in the areas around Kaiyo and Mugi. Its rice is mixed with a yuzu vinegar known as yunosu, which is then placed in a square box with a lid that can be pressed down on its contents. It may look as though it's just made up of white rice, but when cut into, it reveals stewed vegetables such as burdock root and finely sliced carrots. It is also noteworthy for its use of “misho yuzu vinegar”, a local specialty of Mugi, in its sushi rice. It's a traditional local food, with every family handing down their specific seasonings from mother to child, but it is not certain exactly when it originates from. ## Opportunities and Times of Eating Habits Oshizushi is served at festivals and other celebrations where one hosts guests. Particularly in Mugi, it is offered to friends and relatives at New Year and other days when big crowds gather. It keeps for a long time and is easy to eat, making it popular as a bento box option for picnics and other outings, too. There is also a similar local dish called hakozushi in Anan, where it is customarily served at New Year and during the Bon festival. ## How to Eat Various ingredients can be added, such as carrots or burdock roots, sliced and dried daikon radish, chikuwa (fish paste cake), or kidney beans. These are usually simmered in soy sauce or mirin beforehand to add flavor. The vinegared rice is laid into a box, with the other ingredients placed on top, before being covered with another layer of rice and then lightly pressed down. Yuzu peel, eggs, sakura denbu (finely shredded pink fish), and leftover ingredients used in the dish can then be added on top for decoration. The type of decoration used differs depending on the season or the household. ## Efforts for Preservation and Succession While it is fundamentally a homemade dish, oshizushi is also sold at supermarkets within Mugi. It is also sold during events there, and the town offers classes that allow you to experience oshizushi making. ## Ingredients - Rice: 450g - Water: 630ml - Kombu kelp: 2.5g (1 x 10cm sheet) - Vinegar: 30g - Yuzu vinegar: 3ml - Caster sugar: 38g - Salt: 4.5g - Kombu kelp: 2.5g (1 x 10cm sheet) - Cucumber: 90g - Salt (for the cucumber): A pinch - Dried wakame seaweed: 4g - Carrots: 45g - Tinned crab: 150g - Vinegar: 15g - Caster sugar: 38g (4 heaped tablespoons) - A box to press the ingredients in: 1 ## Recipe 1. 1. Cook the rice together with the water and 1 sheet of kelp. 2. 2. Mix together the vinegar, yuzu vinegar, caster sugar and salt. 3. 3. Once the rice has cooked, cover it with the vinegar mixture. Blend together, then leave to cool. 4. 4. Thinly slice the cucumber, and sprinkle with a pinch of salt. Once it has softened, wipe off any excess moisture. 5. 5. Slice the carrots into thin strips before boiling them. 6. 6. Quickly splash the wakame seaweed with boiling water to rehydrate, then slice. 7. 7. Drain the tinned crab, then soak in a mixture of vinegar and sugar, before lightly pressing it to remove excess moisture. 8. 8. Moisten the inside of the box with a little water so that the rice doesn't stick. 9. 9. Line the box with sushi rice to a depth of 1cm, and lay the wakame seaweed on top. Next, pack with alternating layers of rice, carrots, rice, cucumber, rice, and tinned crab. Place the lid on the box, and weigh it down with a weight. 10. 10. Once the rice and other ingredients are tightly packed on top of each other, push it out of the box, and cut into slices. ## Provider Information provider : Recipe source: Kumiko Nagao, Tokushima Bunri University Junior College 

# Hangoroshi ｜ Our Regional Cuisines **Cuisine Name**: Hangoroshi **Region**: Our Regional Cuisines ## Main Lore Areas Naka Town (Aioi area) ## Main Ingredients Used Sticky rice,ice flour ## History, Origin, and Related Events In 2005, Naka Town was born from the merging of five towns and villages in Tokushima Prefecture. It is an area abundant in nature, with over 90% of the town’s area taken up by forest. It is divided into the five areas of the Wakiji area, Aioi area, Kaminaka area, Kisawa area, and Kito area; each has their own culture and customs. Among them is “hangoroshi,” which resemble “ohagi” (rice ball coated in red bean paste), a local food particularly loved in the Aioi area that is made with both sticky and non-sticky rice. The name hangoroshi (lit. “half-killed”) comes from only half-mashing the cooked rice so that some rice grains remain unmashed. For a time it was sold as “kusa-mochi” within the prefecture, but local students requested for the use of the original name, so it was once again dubbed “hangoroshi.” By the way, “ohagi” that are completely mashed are apparently called “minagoroshi.” ## Opportunities and Times of Eating Habits It is said that in the past, it was often served when entertaining guests. Now it is a traditional food that accompanies events in Naka Town. ## How to Eat Mix the sticky and non-sticky rice, soak in water, add salt, and cook. Mash so that about half the rice grains retain their shape, wrap red bean paste inside, and it is done. Some people add mugwort to the hangoroshi dough and sprinkle it with kinako as a finishing touch; how it is made varies a little depending on the household. It can be made deliciously with store-bought red bean paste, but it is also common for families to make the red bean paste from scratch. ## Efforts for Preservation and Succession Besides typically being made at home, they are also sold at farm stands in Aioi area. The hangoroshi sold at stands are especially popular, so much so that some people come from outside the prefecture just to buy them. It is said that sometimes they sell out just past noon. They are also becoming more visible, with influencers posting about them on social media. ## Ingredients - Sticky rice: 200g - Non-sticky rice: 100g - Water: 360㏄ - Salt: 1／3 tsp - Mugwort (fresh, just the leaves): 200g (20g if using dried version) - Kinako (roasted soybean flour): As appropriate (80-100g) - Red bean paste (either coarse or smooth): 200-250g (about 20-25g for each) ## Recipe 1. 1. Wash the sticky rice the day before, soak overnight in just enough water to cover it. 2. 2. Boil water and add mugwort, boil on medium heat for 1-2min and put in cold water to cool. Squeeze out the water content and cut finely (you can also use a food processor). If using dried mugwort, rehydrate it by soaking in water before use. 3. 3. Wash the non-sticky rice and combine with sticky rice (drained well); add the designated amount of water and cook in a rice cooker. Once cooked, add the mugwort from 2 on top of the rice, and steam with lid covered for 5-10min. 4. 4. Divide the red bean paste into 10 equal portions (about 20-25g each) and shape into round balls. 5. 5. Add salt to the cooked rice in 3, mix with a rice scoop, and mash with a pestle so that about half the grains retain their shape. 6. 6. Divide 5 into 10 equal portions, take it in your hand and stretch it out flat, and fold the red bean paste ball inside (if rice gets stuck to your hand, you can rinse them while you fold the). 7. 7. Sprinkle kinako over the entire surface. ## Provider Information provider : Recipe provided by: Shikoku University TAKAHASHI Keiko 

# Awa Uiro ｜ Our Regional Cuisines **Cuisine Name**: Awa Uiro **Region**: Our Regional Cuisines ## Main Lore Areas All areas within the prefecture ## Main Ingredients Used Azuki beans (sarashian or koshian), joshinko, sugar (or Awa wasanbon) ## History, Origin, and Related Events "Awa uiro" is called one of Japan's top three uiro (sweet rice jelly) along with "Nagoya uiro" and "Yamaguchi uiro." Its history is long, dating back to the time of the 11th Tokugawa shogun, TOKUGAWA Ienari. During this period, sugarcane spread to Awa, and "Awa wasanbon (refined Japanese sugar)" came to be made from cultivated sugarcane; Awa uiro was then made to celebrate the completion of Awa wasanbon. Originally it was flavored simply with red bean paste, wasanbon, sugar, and salt, but in recent years, besides chestnut and persimmon being added to match the seasons, there have been an increasing number of contemporary flavors such as chocolate-flavored ones. It also comes in many shapes, from yokan-like cut squares to round ones shaped like manju. It is distinct for its springy texture, and gentle sweetness that comes from the simplicity of the Awa wasanbon. ## Opportunities and Times of Eating Habits Awa uiro was made to celebrate the completion of Awa wasanbon on March 3rd of the lunar calendar, regarded as a seasonal festival. It is said that the custom has been to eat Awa uiro on that day since then. Additionally, until the Showa period, there was a custom to pack a meal in a "yusanbako," a multi-tiered food box they would take to the beach or mountains; families would pack makizushi, and sometimes Awa uiro along with red and green agar-agar inside the yusanbako. ## How to Eat Mix the Awa wasanbon, sugar, and salt, and add to the unsweetened red bean paste. Add the joshinko (high-quality non-sticky rice flour) and sticky rice flour and mix again until the consistency of the batter is moderately stiff, then pour into the mold and steam. When pouring the batter into the mold, the key is to jiggle the entirety to get rid of any and all air bubbles. Also, once it has steamed, let it rest overnight; cut it to serve before eating it. ## Efforts for Preservation and Succession Besides being purchasable at confectioneries and souvenir shops within Tokushima Prefecture, they are sold at farmer's markets as local foods along with barazushi containing kidney beans; they are widely loved by tourists as well as obviously by locals. Also, in 2014 it was introduced to school lunches in some elementary and middle schools within the prefecture. In this way various efforts are being made to familiarize children with local cuisine. Additionally, an investigative commission was established to promote the branding "Awa uiro," who are endeavoring to pass the local dish down in a diversified way, such as by having long-established shops in the area take part. ## Ingredients - Red bean paste (with sugar added): 300g - Joshinko: 100g - Sticky rice: 10g - Salt: 1g - Water: 110ml ## Recipe 1. 1. Add all ingredients to a mixing bowl and knead well. Depending on the water content of the store-bought red bean paste, the texture may be a little dry, but will smooth out as you knead it. 2. 2. Transfer to a mold (14cm high x 11cm wide x 4.5cm deep), filling it so that there are no gaps. 3. 3. Let steam in a steam cooker from which vapor has begun to rise for 30-40min. Cover the lid of the steamer with a dishcloth so that water droplets do not fall into the mold (to prevent condensation). 4. 4. Poke with a moistened bamboo skewer; once the dough no longer sticks to the skewer, you can turn off the heat. 5. 5. Remove the mold from the steam cooker, let cool slightly before removing the uiro from the mold, and cut into suitably sized pieces. ## Provider Information provider : Recipe source: Tokushima Bunri University Junior College NAGAO Kumiko 

# Shusse Imo ｜ Our Regional Cuisines **Cuisine Name**: Shusse Imo **Region**: Our Regional Cuisines ## Main Lore Areas Kaiyo Town, southern part of prefecture ## Main Ingredients Used Taro or sweet potatoes, azuki beans ## History, Origin, and Related Events During periods when rice was insufficient, people commonly ate tubers in place of rice in the southern part of the prefecture, which includes Kaiyo Town. "Shusse imo" is a local food devised among the variety of tuber dishes that are made. Steamed taro were fit into a cylinder, wrapped with smooth red bean paste and sliced into rounds. In the past, shussei imo were made in place of ohagi (rice balls with red bean paste); tubers were eaten as rice and thus promoted ("shusse") to the status of rice, and because of this shusse imo was given this auspicious name. Nowadays it is typically made with sweet potatoes instead of taro. Besides both azuki beans and sweet potatoes having a high fiber content, azuki beans have polyphenol and sweet potatoes are abundant in vitamins and nutrients like potassium, so it's handy not only a meal that fills you up, but as a food with a great deal of nutritional value. ## Opportunities and Times of Eating Habits From its auspicious name, it came to be made for celebratory invents, incorporating the wish for one to "succeed in life." It is said that it was served especially when boys were born and on Boys' Day, as well as sometimes made for the day of a wedding. ## How to Eat When making shusse imo, start by making the smooth red bean paste. Boil azuki beans that had been soaked in water, and pulverize them in a blender. Add sugar and salt to make red bean paste. After that, peel the skin off freshly boiled sweet potatoes and shape them, wrap in rolled out red bean paste and chill in the refrigerator. When serving, cut into 3cm long slices. Nowadays there are many families that quickly make it using ready-made red bean paste. ## Efforts for Preservation and Succession Tokushima Prefecture has introduced recipes for shusse imo in "Tokushima's Local Cuisine" and "Tokushima's Food Education Cheer Squad" which were initiatives to compile regional cuisine within the prefecture. Further, when Kaiyo Town collected recipes that used local ingredients (the 2011 "Let's Make Healthy Kayo Snacks That Are Delicious for the Body!"), many recipe variations for shusse imo were suggested; even today the town is boosting the recognition of shusse imo as an easy-to-love snack. ## Ingredients - Sweet potatoes (or taro): 2 whole (narrow ones, if medium-sized, use 1 that is 200-250g) - Smooth Azuki red bean paste: 300g ## Recipe 1. 1. Steam unpeeled sweet potatoes in a steam cooker until soft. 2. 2. Once steamed, peel and shave the thicker parts until about the same thickness, then shape If using taro, mash after steaming and then shape. 3. 3. Spread plastic wrap on the red bean paste (rolled to the length of the sweet potatoes or just enough to go around them), place the shaped sweet potatoes on top, and roll up. After chilling it in the refrigerator, cut it without removing the plastic wrap into slices 2-3cm thick. Remove the plastic wrap and plate with the cut end face-up. ## Provider Information provider : Recipe source: Shikoku University TAKAHASHI Keiko 

# Iya soba ｜ Our Regional Cuisines **Cuisine Name**: Iya soba **Region**: Our Regional Cuisines ## Main Lore Areas Iya area, Miyoshi City ## Main Ingredients Used buckwheat ## History, Origin, and Related Events The Iya area of Miyoshi City is famous for soba (buckwheat noodles). It is said that when the Heike clan, defeated in the Genpei War, fled to Iya, they began to grow buckwheat seeds in the area. Since rice is difficult to grow in Iya, buckwheat, which is easy to grow and has a short growing season, has become a staple food. Iya soba is a local dish representative of the Iya region. Made with 100% local buckwheat flour, it is the soul food of the Iya region. It is also called "soba-kiri" (buckwheat noodles) because the noodles are easily cut and become thick and short. Fresh water from Iya is used for the water used to knead the buckwheat flour and for the soup stock, and Iya ingredients are also used for the ingredients. Other soba dishes, such as "buckwheat rice porridge," in which the buckwheat seeds are used as they are, are also prepared in abundance in Iya. ## Opportunities and Times of Eating Habits In the Iya region, buckwheat seeds are sown in August, and harvested two months later in October. The harvested buckwheat seeds are dried in the sun for about a month, then threshed and milled to make soba. Iya soba was served on festive occasions and as a hospitality dish for gatherings. ## How to Eat It is said that in the old days, buckwheat flour was made by the women of each household. When many people were coming, they would start preparing the buckwheat flour the day before and prepare it for the reception. The buckwheat flour was then mixed with water from the Iya Valley, kneaded, stretched, and cut into thin strips with a knife. The noodles are made without adding any flour, which makes them shorter and easier to cut. The soba is boiled, served in a bowl, and poured with warm dashi broth. Ingredients include deep-fried tofu, fish paste, green onions, and sometimes wild vegetables. ## Efforts for Preservation and Succession It is commonly made at home and served at several restaurants in Iya. It is also served at events held in Oboke and Iya, and is sold and offered at hotels, cafeterias, and souvenir stores. In recent years, some products can be purchased by mail order, making it easily available even in distant places and widely popular throughout the country. ## Ingredients - buckwheat flour: 300g - Water: 160ml - kamaboko (dried fish paste): 40g - deep-fried tofu: 2 pieces - Green onion leaves: 20g - Soup] Water: 1400ml - Soup] dried sardines: 20g - Soup] Dashi Kombu: 8g - Soup] Bonito flakes: 20g - Soup] Soy sauce: 80ml - Soup] Mirin (sweet cooking sake): 20ml - Battering powder (buckwheat flour): a little ## Recipe 1. 1. Sift the buckwheat flour. 2. 2. Add water little by little to 1, and mix it into the flour. 3. 3. Knead the buckwheat flour into a firm ball and knead it many times to make it stronger. 4. 4. Sprinkle flour on the noodle stand and roll out the buckwheat flour with a rolling pin. 5. 5. When the dough is about 2mm thick, fold the dough in two and cut into 2mm pieces. 6. 6. After cutting, dust with flour and loosen the dough so that it does not stick to the dough. 7. 7. Boil 6 in boiling water for 2 to 3 minutes, drain in a colander, rinse under cold water, drain well, and serve in a bowl. 8. 8. Put kombu, niboshi (dried sardines with dashi packet) and water in a pot and soak for 2 to 3 hours. 9. 9. When kombu starts to foam, take it out. When it comes to a boil, add dried bonito flakes in the dashi packet, heat for 2 to 3 minutes, turn off the heat, and strain. 10. 10. Cut kamaboko into thin slices, deep-fried tofu into 2 cm long strips, and leaf green onion into small pieces. 11. 11. Add light soy sauce and mirin to the broth in step 9 and bring to a simmer (tsuyu). add tsuyu to the bowl from step 7 and garnish with fish paste, deep-fried tofu and scallions. ## Provider Information provider : Kumiko Nagao, Tokushima Bunri University Junior College 

# Handa somen ｜ Our Regional Cuisines **Cuisine Name**: Handa somen **Region**: Our Regional Cuisines ## Main Lore Areas Handa district of Tsurugi-cho and all over the prefecture ## Main Ingredients Used Somen noodles ## History, Origin, and Related Events Handa Somen" produced in Handa district of Tsurugi-cho has a long history. There are various theories as to how Handa Somen began to be produced, but it is said that in the middle of the Edo period, boatmen brought Somen to Handa via Miwa-machi, Isogi-gun, Nara, Awaji, Naruto, etc. At first, the boatmen's families produced Somen for their own consumption. At first, the boatmen's families produced Soumen for subsistence and as a side business, but the climate and climate of Handa was suitable for Soumen production, and the production of Soumen became prosperous. The characteristic of Handa Somen is that it is a little thicker, firmer, and more satisfying than ordinary Somen. There are many noodle makers in the Handa area, and the flavor differs slightly depending on the altitude, the type of wheat used, the blend, salt, and other factors. This is why the noodle mills have become brands, and there are many deep-rooted fans who visit not only nearby residents, but also tourists and people from far away. ## Opportunities and Times of Eating Habits Originally, somen noodle making was usually done during the cold season from November to March of the following year. In the old days, "kadoboshi" scenery, in which somen noodles were dried outdoors after the autumn festival, was a common sight, and was a familiar seasonal tradition. However, today there are only a few noodle makers that dry their noodles in the garden, and they are now produced all year round, regardless of the season. ## How to Eat After boiling the noodles in plenty of hot water, drain them in a colander, rinse them under running water, drain them, and eat them. It can be eaten not only as "chilled somen" but also as "nyumen. Another unique characteristic of this region is the abundance of variations on the dish, such as sudachi somen. The ends of the somen are called "fushi," and "fushi soup" made from the fushi is also commonly eaten. ## Efforts for Preservation and Succession Nationally known Handa Somen is readily available at various noodle mills in the Handa area, as well as by mail order. In addition, "Handa Handa Somen Cooperative Association" has released recipes for pasta and yakisoba-style arrangements that take advantage of the unique thickness and firmness of Handa Somen. They are making efforts to make Handa Somen more versatile and enjoyable. ## Ingredients - Handa Somen: 320g - kamaboko: 80g - Dried shiitake mushroom: 4 pieces - shiitake mushroom stock: 100 ml - caster sugar: 2 tsp. - dark soy sauce: 1 tsp. - egg: 60g (1 large egg) - salt: a pinch - caster sugar: 1／2 tsp. - salad oil: a pinch - green onion leaves: 2 sprigs - ginger: 20 g - green perilla: 4 leaves - myoga: 20g - sudachi (Japanese citrus fruit): 2 pieces - Dashi broth: 400ml (2 cups) - Light soy sauce: 80ml (less than 1／2 cup) - Mirin (sweet cooking rice wine): 80ml (less than 1／2 cup) ## Recipe 1. 1. Cut kamaboko into thin slices. 2. 2. Rehydrate shiitake mushrooms in water and simmer them in the rehydrated water, sugar, and dark soy sauce until sweet and spicy. 3. 3. Beat the eggs, add salt and sugar, and lightly fry them in a frying pan with salad oil. 4. 4. Chop the leafy green onion into small pieces and make into sarashi onion. 5. 5. Peel and grate the ginger. Cut green perilla and myoga into thin strips. 6. 6. Cut sudachi into round slices. 7. 7. Make the dipping sauce. Put mirin (sweet cooking sake), soup stock and light soy sauce in a pot and boil down. 8. 8. Boil the somen noodles in plenty of boiling water (10 times the weight of the noodles), adding water once or twice depending on the thickness of the noodles. Remove from cold water, lightly fry and rinse, then drain in a colander. 9. 9. Place the somen noodles in a glass bowl, garnish with the ingredients, and garnish with the leafy green onion and sudachi (Japanese citrus fruit). 10. 10. Pour the dipping sauce into a small glass bowl and garnish with ginger, green perilla leaves and myoga on a separate plate. ## Provider Information provider : Shikoku University Keiko Takahashi 

# Iya no dekomawashi ｜ Our Regional Cuisines **Cuisine Name**: Iya no dekomawashi **Region**: Our Regional Cuisines ## Main Lore Areas Iya area, Miyoshi City ## Main Ingredients Used Potatoes, konnyaku, tofu, etc. ## History, Origin, and Related Events Dekomawashi" is a local dish of Iya area in Miyoshi City. Bite-sized potatoes, buckwheat dumplings, rock tofu, and round konnyaku are skewered and grilled with miso sauce. The skewers are placed on the hearth and grilled, turning the skewers in a circular motion so that they cook all the way through. It is said that the name "dekkomawashi" comes from its resemblance to the way the heads of "deku" (wooden dolls) in Awa ningyo joruri (puppet theater) are turned. In the Iya region, a small potato called "zyoshu-imo" is grown, and this is used in the dekomawashi. Iwa-dofu is a type of cotton (momen) tofu that is as hard as a rock, and is also made in the Iya region. It is also suitable for making dekomawashi, which is skewered and grilled. In addition, buckwheat flour is widely produced in the Iya region, as in "Iya soba" (buckwheat noodles), and many of Iya's specialties are used in this dish. ## Opportunities and Times of Eating Habits This dish was mainly enjoyed as a home-cooked dish and eaten on a daily basis. It is common to stab the top ingredients in this dish in the following order: zodojumo (sweet potato), tofu, and konnyaku (konnyaku). Since konnyaku was not slippery, it served as a stopper for the ingredients on top. Although the ingredients were the same in each household, it is said that sometimes the dish was made with only zhojyuimono, especially during times when the zhojyuimono harvest was large. ## How to Eat Prepare the zoshuimono and konnyaku by boiling them, then knead buckwheat flour with water, roll them into a ball, and boil them. These and bite-sized pieces of rock tofu are then skewered on bamboo skewers and grilled on a hearth before being coated with miso sauce and grilled some more. When grilling, the skewers are rotated in a circular motion to ensure that the tofu is evenly cooked. ## Efforts for Preservation and Succession Since few households have hearths nowadays, Tokushima Prefecture provides a recipe for "dekomawashi" that can be made in the oven or on the grill in its "Tokushima's Local Cuisine" document. The book is designed to make it easy for people to become familiar with local cuisine. In addition, the dish is sometimes served at school lunches in elementary and junior high schools to pass it on to children. ## Ingredients - taro: 8 pieces of about 40g (320g) - Potatoes (enjusu imo): 8 pieces of about 30g (240g) - tofu: half a knob - Round konnyaku: 1 piece - buckwheat flour: 60 g buckwheat flour - Water (for buckwheat flour): 40g - Miso Sauce: 80g - Miso Sauce] Ginger (grated): Less than 1 tsp. - Miso Sauce] sugar: 4 tbsp. - Miso Sauce] Cooking sake: 2 tbsp. - Miso Sauce] water: 2 1／3 tbsp. - Miso Sauce] Wafu Dashi (Japanese soup stock): 1 tsp. - Japanese pepper leaf: 8 pieces ## Recipe 1. 1. Wash and steam the sweet potatoes in their skins (6 to 8 minutes in a microwave oven, depending on the size). When softened, peel and cut into rounds (for large potatoes, cut into bite-size rounds, about 3 cm in diameter). Peel and boil the lentils over medium heat for 10 to 15 minutes until cooked through (for large potatoes, cut into bite-sized pieces about 3 cm in diameter and shape into rounds). Cut konnyaku into triangular pieces and boil for about 3 minutes. Cut 1／2 of the tofu into 8 rectangles. 2. 2. Mix the buckwheat flour with water, knead well, roll into bite-sized pieces, place in boiling water and boil for 2 minutes. 3. 3. For the miso sauce, combine the grated ginger with the seasonings and cook down in a microwave over low heat. Using a microwave is convenient because it can be done without burning. Repeat 3 times for 1 minute at 500w. 4. 4. Thread the konnyaku, tofu, potatoes, satoimo, and buckwheat dumplings onto 18cm-long bamboo skewers in this order, and grill until slightly charred, then brush evenly with miso sauce. 5. 5. Grill until the miso on the surface of the dumplings is browned. 6. 6. Garnish with kinomame sprouts and serve. ## Provider Information provider : "Tokushima's Local Cuisine" (Tokushima Prefecture) 

# Bouze no sugatazushi ｜ Our Regional Cuisines **Cuisine Name**: Bouze no sugatazushi **Region**: Our Regional Cuisines ## Main Lore Areas Southern part of Japan, all over the prefecture ## Main Ingredients Used Bouze ## History, Origin, and Related Events During the autumn festival season, "tadasushi," a type of sushi made by leaving various types of fish in their original form, is often eaten in Tokushima. Sushi rice is wrapped with fish that have been cut open on their backs. In addition to horse mackerel and konoshiro (white croaker), the main fish used in this dish is bouze, which was once considered a luxury fish. Bouze is a name in the Tokushima dialect, and is also called ibodai, uboze, or shizu, a white-fleshed fish caught from summer to autumn. Boze itself is eaten throughout Japan as grilled, boiled, or open fish, but it is only in Tokushima Prefecture, where fresh bouze is readily available, that it is eaten as sashimi. The fresher the fish is, the tighter the flesh is, making it easier to prepare as sashimi. However, the catch of bouze itself is currently on the decline, and mackerel and saury are increasingly being used to make this dish. ## Opportunities and Times of Eating Habits During the autumn festival, sekihan (red rice), kakimazushi (mixed sushi), osuimono (soup), amazake (sweet sake), and sushi with the shape of bouze are served. In addition to being served as sushi with the shape of bouze still intact, it is also eaten as "bouze nigiri," which is made by filleting the fish, marinating it in salt and vinegar, and then making it into a nigiri with sushi rice. ## How to Eat Cut open the back of the bouze, remove the bones, gills, eyeballs, blood, etc., sprinkle with salt, and let sit for 30 minutes to 1 hour. Then, soak the fish in vinegar for another hour, and make sushi by shaping sushi rice according to the size of the bouze and wrapping it in bouze. Sushi rice is sometimes made with aromatic ingredients such as sudachi or yuzu, which accentuate the fresh flavor. The finishing touches are made by pressing the rice with a weight for at least one day to allow the flavors to meld together. ## Efforts for Preservation and Succession In recent years, sushi has become more readily available at supermarkets during the autumn festival season. In addition, Tokushima Prefecture's website has published a recipe for bouze nigiri as "Fisherman's Table: Autumn and Winter," and has made efforts to increase awareness of the dish by introducing its origins and recipe in "Tokushima's Local Cuisine. ## Ingredients - Bouze: 8 fish - Salt: 2 to 3 tsp. - vinegar: 1 1／2 cups - Rice: 300g - water: 1 2／3 cups - [mixed vinegar] white sugar: 3 tbsp. - [mixed vinegar] vinegar: 1 1／3 tbsp. - [mixed vinegar] Yuzu vinegar: 1 1／3 tbsp. - [mixed vinegar] salt: Less than 1 tsp. - [mixed vinegar] umami seasoning: a pinch - Wasabi paste: 4g - sweet vinegar ginger: As needed or 30g - sudachi (Japanese citrus fruit): 2 pieces ## Recipe 1. 1. Remove the scales from the bouze and turn the head to the left. 2. 2. Open back to head. The belly bone can be softened by vinegar without forcibly removing it, but if it bothers you, leave it out. 3. 3. Cut open along the middle bone with the head to the right. 4. 4. Cut out the middle bone. Leave the dorsal, pectoral and tail fins as they will lose their shape if removed. 5. 5. Remove the gills and eyeballs, and rinse the fish under running water, excluding the blood. 6. 6. Sprinkle with salt and let stand for 30 minutes to 1 hour. 7. 7. Wash the bouze from step 6 in vinegar diluted with water, and soak in enough vinegar to cover the fish for 30 minutes to 1 hour. (You may add sugar to the vinegar if you like.) 8. 8. Drain off the vinegar from the bouze of 7. 9. 9. Wash rice and drain in a colander. Put the rice in a rice cooker, add water, and allow it to absorb water for 30 minutes in summer and 1 hour in winter before cooking. 10. 10. After cooking the rice, make the mixed vinegar and mix it with the rice. 11. 11. Divide the sushi rice into 8 equal portions, and form into balls the size of bouze. （Wrap the rice in bouze and lightly weigh down the top to make pressed sushi. Top with sliced sudachi and garnish with amazu ginger. ## Provider Information provider : "Tokushima's Local Cuisine" (Tokushima Prefecture) 

# Sobagome zousui/Sobagome jiru ｜ Our Regional Cuisines **Cuisine Name**: Sobagome zousui/Sobagome jiru **Region**: Our Regional Cuisines ## Main Lore Areas Iya area of Miyoshi City and all over the prefecture ## Main Ingredients Used Buckwheat rice ## History, Origin, and Related Events In the past, the Iya region of Tokushima was surrounded by mountains, and the climate was considered difficult for rice to grow. It is said that when the Heike clan came to the Iya region after losing the Genpei War, they grew buckwheat seeds, which were a good substitute for rice and had a short growing season, and began to produce buckwheat noodles. Soba-mai Zosui (buckwheat rice porridge) is a local dish born from this soba culture. Normally, buckwheat is made by grinding buckwheat seeds into flour, but in soba-mai zosui, buckwheat seeds are boiled in salted water, shelled, and dried. The buckwheat seeds are then boiled in salted water, peeled, and dried. Buckwheat is high in protein, minerals, and dietary fiber, and has high nutritional value on its own. Zosui, or rice porridge made with buckwheat and plenty of vegetables and meat, is a well-balanced dish that is still popular among the people of the prefecture today. ## Opportunities and Times of Eating Habits It is said that the Heike people who came to Iya made and ate this buckwheat rice porridge on New Year's Day. Vegetables and wild vegetables were the most common ingredients, but it is also said that wild birds were sometimes added and eaten as a feast. The culture of eating buckwheat without turning it into flour is rare, but it is a familiar way of eating buckwheat in Tokushima. In Tokushima Prefecture, buckwheat is readily available at supermarkets. ## How to Eat When soba rice is boiled, it swells and becomes more than four times the size of buckwheat. Since this buckwheat rice is the staple of the zosui, prepare plenty of it. Chicken, konnyaku, carrots, dried shiitake mushrooms, and other ingredients are cooked in a separate broth, seasoned with soy sauce and other seasonings, and then added to the boiled soba rice to complete the dish. Other ingredients such as daikon radish and chikuwa are also used, as well as dried shiitake mushrooms, chicken bones, kelp, dried bonito flakes, and various other ingredients for the broth. ## Efforts for Preservation and Succession In Tokushima, a pamphlet "Tokushima's Local Dishes" was produced to summarize the local dishes in the prefecture. The pamphlet introduces the origins, recipes, nutritional value, etc. of local dishes, including buckwheat rice porridge. In recent years, freeze-dried buckwheat rice porridge products have become available, making it easier to enjoy. ## Ingredients - Buckwheat rice: 120g - Chicken thigh meat: 100g - sake: 1 tbsp. or more - Chikuwa: 1 stick - carrot: 1／4 - Dried shiitake mushrooms: 2 pieces - konnyaku: 1／3 - green onion: 2 sprigs - [soup stock] water: 4 cups - [Dashi broth] Niboshi (dried sardines): 12 heads - [Dashi broth] Shiitake mushroom stock: as needed - Light soy sauce: 3 tbsp. - mirin (sweet cooking sake): 1／2 tbsp. ## Recipe 1. 1. Boil soba (buckwheat) rice in plenty of water (8 times the amount of water used for soba rice) over medium heat for 10-15 minutes, rinse and drain in a colander (it will weigh 4 times as much). 2. 2. Put niboshi in a dashi bag and soak in water in a pot the day before. Add the broth to the pot and heat for 2 to 3 minutes after it boils, then remove the nibbles. 3. 3. Remove the skin from the chicken thighs, cut into 1 cm cubes, sprinkle with sake, and rub. 4. 4. Add chicken thighs, carrots cut into chunks, konnyaku cut into 2 cm strips (blanch with salt and wash), chikuwa cut in half lengthwise and thinly sliced, and dried shiitake mushrooms to 2 and cook over medium heat for 10 minutes. Season with light soy sauce and mirin. Finally, add boiled buckwheat rice and garnish with chopped green onions. ## Provider Information provider : "Tokushima's Local Cuisine" (Tokushima Prefecture) 

# Uzumaki Mochi ｜ Our Regional Cuisines **Cuisine Name**: Uzumaki Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Hiketa Area ## Main Ingredients Used Koshi-An (sweet red bean paste), wheat flour, dangoko (dumpling flour) ## History, Origin, and Related Events "Uzumaki Mochi" is a local confectionery of the Hiketa area, made by rolling up Koshi-an(sweet bean paste) with rice cake. The Hiketa area is located on the border with Naruto City in Tokushima Prefecture, and the vortex in "Uzumaki Mochi" represents the sea of Naruto. Naruto used to be an important fishing ground for the Hiketa area, but the people of Naruto lost the battle, and it is said that "Uzumaki Mochi" was first made to regret the sea of Naruto. ## Opportunities and Times of Eating Habits The Hiketa area has long prospered through maritime trade. In the old days, when a girl was born, it was customary to set up gorgeous doll decorations and show them off to the neighbors on her first Doll's Festival. It is called "Hiketa-kazari" because of its grandeur, and is characterized by the placement of checkerboard dolls next to a seven-tiered platform of hina dolls. Wishing for the prosperity of one's offspring, lucky charms such as wakegi (Tree onion) and clam are also offered. "Uzumaki Mochi" is also decorated and eaten, as are "Hishi Mochi (rhombus-shaped rice cakes)", to wish for the healthy growth of the children. This custom continued until around 60th year of the Showa period (1985), when it became too extravagant and was temporarily discontinued. In 15th year of the Heisei period (2003), the custom was revived with the aim of revitalizing the town, and can now be seen every year in the tatami rooms of about 60 private homes and in the eaves of stores. ## How to Eat Add the flour to the Koshi-an (red bean paste) and mix thoroughly before steaming over high heat. Also, knead the Dango (dumpling) flour with warm water and steam it in the same way. Knead the koshi-an (red bean paste) until it becomes sticky, then roll it out with a rolling pin. When it is about 1cm thick, shape it into a rectangle with a rolling pin. Knead the Dango (dumpling) well, and before they cool, shape them into rectangles as you did with the Koshi-an (red bean paste). Roll the Dango (dumpling) and the Koshi-an (red bean paste) into a layer, holding the dumplings with both hands to prevent the bean paste and rice cake from sticking out. Stretch out until the diameter is 7 to 8 cm. Finally, cut into manageable lengths. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The "Hiketa Hinamatsuri (Doll Festival)" is still held today, and "Uzumaki Mochi" is also displayed there. Some Japanese confectionery stores also produce them year-round, and they are sometimes offered at Buddhist altars. In addition, efforts are being made to pass down local cuisine by including it in school lunch menus for special events and by local housewives making it with children at local schools. ## Ingredients - Koshi-an (red bean paste): 500g - Wheat flour: 50g - Dangoko (dumpling flour (glutinous rice flour 200g, short-grain rice flour 50g)): 250g - Katakuriko (=potato starch): As needed - Shokubeni (red food coloring): As needed ## Recipe 1. 1. Add wheat flour to koshi-an (red bean paste), mix thoroughly, and steam over high heat for 30 minutes. Knead the Dangoko (Dumpling flour) flour in 200 ml warm water to the consistency of earlobes and steam in the same manner. 2. 2. Knead the koshi-an (red bean paste) mixture of [1] until it becomes sticky, then spread it out with a rolling pin on a cutting board lined with Katakuriko (=potato starch). 3. 3. Once the dough has grown to about 1 cm in thickness, use a rolling pin to shape it into a rectangle (about 30 cm x 25 cm). 4. 4. Knead the dumplings from [1] (reserve one-fifth of the dangoko (dumpling flour) and while still warm, roll them out into a rectangle the same size as the sweet bean paste. (It is best to take the mixture into a bowl and grind it with a pestle.) 5. 5. Mix the red dye into the dango (dumpling) reserved separately in [4] and dye them red. Keep another one-fifth of the dumpling. Roll out the white dumplings to the same width (30cm x 5cm) and place a 5cm layer on top of the dumpling on the end of the roll. At this point, wipe off the potato starch with a dish towel so that the overlapping sides of the dough will stick together easily. 6. 6. Place a layer of koshi-an on top of [5]. As in [5], always wipe off the potato starch with a dish towel so that all the overlapping surfaces will stick together easily. Roll out the red dumplings from [5] and place them in front of you. 7. 7. Using [6] as the core, roll the dough tightly and securely. Roll it up while holding both ends so that the red bean paste and rice cake do not stick out. 8. 8. Stretch the rolled [7] until the diameter is about 7 to 8 cm. Be careful not to stretch it too far, or the groove will be crushed. Cut into appropriate lengths for easy handling. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture 

# Hage Dango ｜ Our Regional Cuisines **Cuisine Name**: Hage Dango **Region**: Our Regional Cuisines ## Main Lore Areas All of Kagawa Prefecture ## Main Ingredients Used Wheat flour, azuki beans ## History, Origin, and Related Events In Kagawa Prefecture, the farming season begins in May, when wheat is harvested, and ends in June, when rice planting takes place. Around July 2, which is called "Han-ge-sho," is a milestone, and farmers rush to finish rice planting by "Han-ge" or "Han-ge-han-tsukkuri," to avoid being behind schedule. It is also known as "Hange-no-hageagari" and is the time when the continuous rain stops and the rainy season ends. On this sunny day, people make and eat "hage dango" to relieve their fatigue for about half a day. The dumplings made from freshly harvested flour are smooth, shiny, and fragrant.The name "hage dango" comes from the fact that the dumplings are eaten at "Han-ge" and the way the bean paste is speckled on the surface of the dumplings. ## Opportunities and Times of Eating Habits There is a custom of making dumplings with fresh barley during "Han-ge-sho" to take a rest and be thankful for the blessings of nature. The "hage dango" is offered to the gods and the Buddha and eaten with the family. ## How to Eat Boil azuki beans or sasage beans(=cowpea beans) in plenty of water to soften. Add the same amount of sugar as the beans and reduce further. Add a little salt at this time to enhance the sweetness. Knead flour with water to make dough. Boil water and drop in bite-sized Dango(dumplings). When the Dango(dumplings) float to the surface, drain them in a colander. Drain the Dango(dumplings) before sprinkling the red bean paste over the whole dumpling. There are different ways of eating Dango(dumplings) depending on the region, such as baking them on a griddle with anko (red bean paste) inside the dough, steaming dango, or sprinkling soybean flour on top of the anko (red bean paste) ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, they are made at home. Because wheat-flour Dango(dumplings) tend to be hard, rice-flour Dango(dumplings) are increasingly being made. In school lunches, white Dango(dumplings) covered with red bean paste are incorporated as "hage dango" to coincide with "Han-ge-sho". ## Ingredients - Wheat flour: 400g - Water: 200g - Salt: A little - [Red bean paste] Azuki beans (red beans): 100g - [Red bean paste] Water: As needed - [Red bean paste] Sugar: 100g - [Red bean paste] Salt: 1／2 tsp. ## Recipe 1. 1. Make the sweet bean paste.Boil azuki beans or sasage beans in plenty of water, and when the water comes to a boil, discard the water to drain off the azuki. Again, add plenty of water and bring to a soft boil. When it is simmering, add sugar and cook until the mixture is firm enough to hold together, without burning. Add salt to enhance the sweetness. 2. 2. Knead flour with water to make a dough about the consistency of an earlobe. Boil water and drop bite-sized pieces of Dango(dumplings) dough into the boiling water with a wooden scoop. When it rises to the surface, drain it in a colander. 3. 3. Drain off the water from the [2], and while still hot, sprinkle the red bean paste from the [1] evenly over the Dango(dumplings).It is ready when the red bean paste is evenly distributed and the Dango(dumplings) are "hage". ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture 

# Ebi Misosiru(Shrimp miso soup) ｜ Our Regional Cuisines **Cuisine Name**: Ebi Misosiru(Shrimp miso soup) **Region**: Our Regional Cuisines ## Main Lore Areas Toyonaka-Cho ## Main Ingredients Used Shiba Shrimp, white miso, tofu ## History, Origin, and Related Events In the Seto Inland Sea, many kinds of shrimps can be caught in abundance.Shrimps that grow only to about 10 cm in length are called "small shrimps," and the "shiba shrimps" used in "Ebi Misosiru(=Shrimp miso soup)" are also classified as small shrimps.The Ugajinja Shrine in Toyonaka-cho, Mitoyo City, holds an annual autumn festival to give thanks for a good harvest. Known as the "doburoku festival," it is a lively event that also includes an entertainment contest. After the ritual is performed, "doburoku(kind of sake)" is served to the participants. At that time, "Ebi Misosiru(=Shrimp miso soup)" is also served along with rice and "namasu (=sweetened boiled fish paste)" as a local delicacy.Ugajinja has been using the traditional method of making "doburoku" since about 300 years ago, when it was first permitted to brew "doburoku". Ugajinja is the only shrine in Shikoku permitted to make "doburoku", and in March, "doburoku" is offered to the Ise Shrine, and the set of ancient brewing tools used are designated as a prefectural cultural asset. ## Opportunities and Times of Eating Habits In autumn, a "doburoku festival" is held every year to give thanks for a good harvest."Ebi Misosiru(=Shrimp miso soup)" is one of the local dishes served with "doburoku". ## How to Eat Drain the water from the rice.Rinse the rice, discard the water, and use the water from the second rinsing. Remove the heads and tails from the shrimp and rinse them in salted water. Put them in a bowl without peeling the shells, add the water from the rice rinsing and blend with a blender. Place the remaining water in a saucepan and heat. Add the shrimp and bring to a boil, stirring constantly, then add the white miso paste and simmer over low heat for about 20 minutes. Add diced tofu and simmer. At this point, stir carefully so as not to burn. Arrange in a serving bowl and sprinkle with japanese leek at the end. ## Efforts for Preservation and Succession The "doburoku" festival is still held every year, and "Ebi Misosiru(=Shrimp miso soup)" was once available at the festival, but in recent years it has been made at home and passed down from generation to generation. ## Ingredients - Shiba shrimp: 60g - White miso: 100-110g - Red miso: A little - Rice rinsing liquid: 700ml - Japanese leek: a little - tofu: 1／2 tofu (200g) ## Recipe 1. 1. Drain the rice. Use the water from the second time. 2. 2. Wash the shrimp in salted water. Remove the heads and tails from the shrimp, wash them, place them in a bowl with the shells on, add 500 ml of the rice water and blend. 3. 3. Put the remaining rice water in a pot and heat, add 2, bring to a boil, stirring with a wooden spoon, add white miso (or red miso if you prefer), and simmer over low heat for about 20 minutes. 4. 4. Add diced tofu to 3 and simmer over low heat for another 10 minutes, stirring to prevent burning. 5. 5. Serve in bowls and sprinkle with japanese leek. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture 

# Kakimaze ｜ Our Regional Cuisines **Cuisine Name**: Kakimaze **Region**: Our Regional Cuisines ## Main Lore Areas Shodo-Shima ## Main Ingredients Used Rice, Bamboo shoots, Green beans, Carrots, Gobou(=burdock), Dried shiitake mushrooms, Fried thin tofu, Dried shrimps,Chikuwa(=fishcake) ## History, Origin, and Related Events “Kakimaze”, also known as “omaze”, is a traditional local dish made with fresh ingredients from Shodoshima. Ingredients are flavored with seasonings such as soy sauce and added to cooked rice and mixed. Traditional soy sauce has been produced in Shodoshima for 400 years. The island’s climate is suitable for making salt, soybeans, and wheat, ingredients which are needed to make soy sauce. At its peak during the Meiji period, there were 400 soy sauce breweries in operation. Now, there are over 20 breweries and tsukudani factories, and soy sauce is made using traditional wooden barrels.Kagawa prefecture is one of the highest producers of soy sauce and is made in Shodoshima, Sakaide, Higashikagawa, and Takamatsu. ## Opportunities and Times of Eating Habits In the past, this dish was served on special occasions at family gatherings, village gatherings and during harvest time to neighbors who helped with the farmwork. This dish is easy to make, which makes it perfect for large gatherings. In the spring, seasonal ingredients such as “fuki” (=Japanese butterbur) and sweet potato stems are used, and in fishing towns, “anago” (=saltwater eel) is used. ## How to Eat Wash and cook the rice and soak the dried shiitake mushrooms and dried shrimps in some water. Thinly slice the “gobou” (=burdock) and put the green beans and some salt in a pan with water. Cook the beans and then cut them diagonally. Finely cut the other ingredients. Place all the ingredients aside from the carrots and green beans in a pan and simmer with the seasonings. Once the flavor is absorbed, add the carrots and green beans, and cook some more. Add the cooked ingredients and the broth to the cooked rice and mix well. Usually, local seasonal vegetables are used so the recipe may vary depending on the family or region. Nowadays, chicken meat is a popular ingredient used to make this dish. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is made at home, primarily in Shodoshima. It is also a popular school lunch menu. ## Ingredients - Rice: 3 cups - Bamboo shoots: 70g - Green beans: 20g - Carrots: 30g - Gobou (=burdock): 70g - Dried shiitake mushrooms(small): 2 - Fried thin tofu: 1／4 - Dried shrimps: 30g - Chikuwa(=fishcake): 1／2 - Konjac(=yam cake): 1／2 - [Seasoning A] Dark soy sauce: 30ml - [Seasoning A] Sugar: 30g - [Seasoning A] Sake: 60ml - [Seasoning A] “Dashi” (=Japanese soup stock): 300ml ## Recipe 1. 1. Wash the rice and cook. 2. 2. Soak the dried shrimps and dried shiitake mushrooms in water. 3. 3. Cut the “gobou” (=burdock) into thin strips. Add green beans, salt, and water into a pan and boil the beans. Cut the beans diagonally. Cut the other ingredients as needed. 4. 4. Put the ingredients from steps 2 and 3 into a pot aside from the carrots and green beans and combine with the seasonings in list [A]. Simmer on a medium heat for around 20 minutes. 5. 5. When the flavor soaks into the ingredients from step 4, add the carrots and green beans and cook for an additional 10 minutes on a low heat. 6. 6. Place all the ingredients on the cooked rice and mix well. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture 

# Konnyaku no Shiraae ｜ Our Regional Cuisines **Cuisine Name**: Konnyaku no Shiraae **Region**: Our Regional Cuisines ## Main Lore Areas All of Kagawa Prefecture ## Main Ingredients Used Konjac(=yam cake), tofu and sesame seeds ## History, Origin, and Related Events “Konnyaku no Shiraae” is a traditional local dish made with Konjac, mashed tofu and sesame seeds.It is said that Konjac(=yam cake) was first introduced to Japan as a vegetarian food when Buddhism came to Japan or that one of the envoys brought it from China during the Tang Dynasty. It did not spread to the common people until the Edo period though. In Kagawa prefecture, the cultivation of konjac potatoes began during the Meiji period, and they are still grown today in the mountainous areas. “Soba” (=buckwheat noodles) is also grown in these areas and the hulls of the buckwheat are used to make handmade Konjac with fresh konjac. ## Opportunities and Times of Eating Habits “Konnyaku no Shiraae” is served on special occasions such as the New Year holidays or religious events. Konjac(=yam cake) is rich in fibers and is good for gut health, which is why it is often eaten on “Setsubun” (=bean-throwing festival), with hopes to drive away evil spirits and spend the new year in good health. Konjac is served as part of “shiraae” (=mashed tofu salad) or boiled in a dark sauce. “Konnyaku no Shiraae” is also eaten as a daily food. ## How to Eat Cook the tofu in boiling water for a short time and drain the water with a colander. Toast the sesame seeds and grind in a mortar with a pestle. Combine with the tofu and miso and mix well. Season with sugar, soy sauce and salt. Dry roast tanzaku-cut Konjac and season. Mix all the ingredients together. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Nowadays, this dish is served at home for “Setsubun” (=bean-throwing festival). It can also be purchased at the deli section of supermarkets. ## Ingredients - Konjac (=yam cake): 1 - Tofu: 1／2 tofu - White sesame seeds: 2 tbsp. - [Seasoning A (dressing)] White miso: 60g - [Seasoning A (dressing)] Sugar: 2 tbsp. - [Seasoning A (dressing)] Light soy sauce: 1 tsp. - [Seasoning A (dressing)] Salt: A little - [Seasoning A (dressing)] Dashi(=Japanese soup stock): A little, depending on the firmness of the tofu - [Seasoning B (Seasoning Konjac (=yam cake))] Sugar: 2 tbsp. - [Seasoning B (Seasoning Konjac (=yam cake))] Light soy sauce: 1 tbsp. - [Seasoning B (Seasoning Konjac (=yam cake))] Salt: 1／2 tsp. - [Seasoning B (Seasoning Konjac (=yam cake))] Dashi (=Japanese soup stock): A little ## Recipe 1. 1. Boil the tofu in hot water for a short time and then drain the water using a colander. Wrap the tofu in a clean kitchen towel and squeeze lightly to get the water out of the tofu. 2. 2. Put toasted sesame seeds into a mortar and grind with a pestle. Add the tofu from step 1, white miso, and the seasonings in list [Seasoning A]. Mix the ingredients together well. 3. 3. Cut the Konjac (=yam cake) into rectangle shapes (tanzaku cuts) and dry roast them. Flavor with the seasonings in list [Seasoning B]. 4. 4. Mix the ingredients from step 2 and 3 together. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture 

# Kankanzushi ｜ Our Regional Cuisines **Cuisine Name**: Kankanzushi **Region**: Our Regional Cuisines ## Main Lore Areas The Tosan region ## Main Ingredients Used Rice and Spanish mackerel ## History, Origin, and Related Events “Kankanzushi” is a preserved food that has been passed down since the Edo period. It originated in the Kamobe area of Sanuki City and has been passed down throughout most of Sanuki City.Sushi rice is packed into a sushi box that can hold about 1 sho of rice, Spanish mackerel soaked in vinegar is laid on top of that, the lid is put on, and wedges are hammered into the wooden frame. The name comes from the sound this makes.Since the sushi boxes can be stacked one on top of the other, a large quantity can be made at once. Also, because the fish is seasoned with salt and vinegar, it can be stored for up to a week in winter and for 2 to 3 days in summer. In the past, each household in the Kamobe area had a set of tools such as a sushi box and a wooden hammer. In the past, sushi boxes were mainly made of hard, odorless chinaberry wood, but in recent years, cedar and cypress are mostly used. In the past, it was a dish that landowners would serve to their servants before the busy farming season, and the sushi was so firm that it would not lose its shape even if it was tossed over to the person at the last seat, so it is also known as “horaitazushi.” ## Opportunities and Times of Eating Habits Farmers in Sanuki purchase a single Spanish mackerel during the off-season before wheat harvesting and rice planting to prepare various Spanish mackerel dishes and invite relatives and friends over for drinks. This custom was called “Haruio,” and kankanzushi was also made as one of the dishes for Haruio. It was also eaten as a preserved food during the busy farming season. Today, it is still made during events such as memorial services. ## How to Eat Make sashimi from Spanish mackerel, season with salt, then dip in vinegar. To preserve it better, soak it in vinegar until the inside of the flesh turns white. Spread haran in a wooden box for sushi, stuff it with sushi rice, lay out the Spanish mackerel, then add another piece of haran and place the lid on top. Pack the sushi in the same way in several wooden boxes, and after placing them in the frame, drive the wedges in with a mallet to compact it. The next day, let the flavors meld together before cutting into pieces. Sometimes sansho leaves are added as well. Also, when there is no Spanish mackerel, horse mackerel or gizzard shad may be used. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It used to be a dish passed down from mother-in-law to daughter-in-law, but now there are fewer opportunities to make it at home. In Kagawa Prefecture, it is known as a local dish representing the Tosan area. ## Ingredients - Rice: 1 sho - Vinegar: a little over 1 cup - Salt: 30g - Sugar: 200g - Mirin: 50ml - Spanish mackerel: 1kg (including the parts to throw away) ## Recipe 1. 1. Cut a live Spanish mackerel into 3 slices, insert a knife along the backbone, and cut into sections. 2. 2. Cut the mackerel into sashimi slices, add 3% salt to the sashimi, let it sit for about 20 minutes, then wash it lightly, remove the moisture, and soak it in vinegar for about an hour. Be sure to soak it in vinegar until the inside is entirely white. 3. 3. Spread a haran in a sushi box, fill it with sushi rice to a thickness of 5cm, arrange the Spanish mackerel on top, place another haran over it, and put on the top lid. 4. 4. Fill several sushi boxes in the same way, place them in a special sushi frame, drive in the wedges with a mallet, and place a weight on top. 5. 5. Leave overnight, then cut into pieces the next day after the flavors have blended together. Garnish with sansho leaves if desired. ## Provider Information provider : Kagawa Prefecture Agricultural Administration and Fisheries Department, Agricultural Management Division 

# Uchikomi-jiru (Uchikomi Soup) ｜ Our Regional Cuisines **Cuisine Name**: Uchikomi-jiru (Uchikomi Soup) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the Kagawa Prefecture ## Main Ingredients Used Wheat flour, daikon, carrot, taro, fried tofu ## History, Origin, and Related Events “Uchikomi soup” is a soup commonly made on cold winter days in rural areas. It’s a quick dish made by adding generous amounts of seasonal vegetables to a stock made from dried sardines and then incorporating noodles made simply from wheat flour and water, without adding salt. The noodles can be either thick or thin, adding an element of fun to the preparation. The name uchikomi (“to throw in”) is believed to come from the practice of directly adding the freshly made noodles into the soup without pre-boiling them.The warm and dry climate of Kagawa Prefecture is well-suited for wheat production, making wheat flour a common household ingredient. Additionally, the Seto Inland Sea, particularly around Ibuki Islandーknown for its “Ibuki dried sardines,” is abundant in Japanese anchovy, which is a key ingredient for broth. This has also contributed to making noodle dishes a staple in local cuisine. ## Opportunities and Times of Eating Habits Traditionally enjoyed during cold winter evenings in rural areas, this dish, rich in seasonal vegetables, has always been a delight for families. Unlike special-occasion hand-made udon, uchikomi soup is a convenient everyday meal during winter. ## How to Eat First, mix wheat flour and water in a bowl to make a simple dough and let it rest. While the dough is resting, prepare the daikon, carrots, and other ingredients. Add stock to a pot and simmer the ingredients. Roll and cut the dough while the ingredients are cooking. Once the soup starts boiling, add the noodles. Once the noodles are cooked, season with miso. Garnish with green onions at the end. The ingredients can vary according to what’s in season or personal preference; chicken, pork, and shiitake mushrooms can also be added. Some households may season with soy sauce as well. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This soup continues to be a winter staple in rural homes with elderly residents. Uchikomi soup noodles are also sold at local farmers' markets when the season arrives. The recipe has been incorporated into school lunch menus and is taught at local nutritionist training schools, ensuring that the younger generations learn how to make it. ## Ingredients - Wheat flour (medium strength): 300g - Water: 160ml - Daikon: 300g - Carrots: 100g - Burdock: 100g - Taro: 150g - Fried tofu: 1 - Green onions: just a little - Miso: 100g - Stock (dried sardines): 7 cups ## Recipe 1. 1. Quickly knead the wheat flour and water in a bowl to form a dough and let it rest. 2. 2. Cut the daikon, carrots, and fried tofu into strips. Shave the burdock thinly and cut the taro into bite-sized pieces. Slice the green onions into roughly 2cm lengths. 3. 3. Add the stock to a pot, followed by the daikon, carrots, taro, burdock, and fried tofu. Bring it to a simmer. 4. 4. Sprinkle some flour on a cutting board, roll out the dough with a rolling pin, and cut it into slightly thick noodles. 5. 5. Once the soup in Step 3 starts boiling, add the noodles from Step 4. Cook for 7–8 minutes, and when the noodles are done, season with miso. 6. 6. Finally, add the green onions. The dish is ready to serve. 7. 7. You can also add chicken, pork, or fresh shiitake mushrooms. ## Provider Information provider : Kagawa Prefecture Agriculture and Fisheries Management Division 

# Barazushi ｜ Our Regional Cuisines **Cuisine Name**: Barazushi **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Rice, fried tofu pouch, burdock, shiitake mushroom, taro ## History, Origin, and Related Events "Barazushi" is made by mixing vinegared rice with seasonal vegetables and other ingredients, and it is mainly eaten on special occasions. When serving to guests, it usually features Spanish mackerel, mackerel, and gizzard shad marinated in vinegar, conger eel teriyaki, shredded egg crepe, red pickled ginger, and sansho pepper leaves. It was the main delicacy for spring and autumn festivals at Shinto shrines, Horse Festival, Girls' Festival, new building ceremonies, weddings, and memorial services."Barazushi" from the town of Utazu in the Chusan region is known for its sweeter seasoning. Utazu was a port of the Takamatsu Domain during the Edo period, so sugar was readily available in the area. This region was also one of the leading salt producers in Japan from the Edo period to the 1960s, and sweet foods were preferred because they provided stamina to the salt makers. It is thought that these factors led to the sweeter version of "Barazushi" made in Utazu. ## Opportunities and Times of Eating Habits "Barazushi" was traditionally served at spring and autumn festivals, family ceremonies, and special events. Everyone from children to adults would gather together and chat while making “Barazushi" with a variety of ingredients depending on the season and taste. The conversations would center around the event and the ingredients used, so that the history and culture of the region would be passed down along with the flavor of the dish. ## How to Eat Cook rice together with dried kelp and sake. Boil shrimp, cut the ingredients such as taro and burdock, then simmer with a mild flavoring. Add the ingredients to the rice mixed with vinegar seasoning, then stir quickly. Arrange in a bowl, and add color by toping with conger eel, shredded egg crepe, etc. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still eaten for gatherings and household meal today, and is made with features seasonal local ingredients. It can also be eaten at restaurants. ## Ingredients - Rice: 3 rice cups (5cm piece of kelp, 2 tbsp. sake) - [Vinegar seasoning] Vinegar: 60ml - [Vinegar seasoning] Salt: 1 heaping tsp. - [Vinegar seasoning] Sugar: 50 to 70g - [Mixed ingredient] fried tofu pouch: 1／4 - [Mixed ingredient] Carrot: 40g - [Mixed ingredient] Burdock: 20g - [Mixed ingredient] shiitake mushrooms: 3 - [Mixed ingredient] small taro roots: 2 - [Mixed ingredient] Lotus root: 30g - [Mixed ingredient] Shrimp: 80g - [Topping] egg: 1 - [Topping] Snap peas: 30g - [Topping] Conger eel: just a little - [Topping] Red pickled ginger: just a little ## Recipe 1. 1. Add kelp and sake to the rice and cook as usual. 2. 2. Prepare the mixed ingredients. Boil the shrimp in salt water and cut the burdock into thin slivers and soak in water. Coarsely dice the taro, sprinkle with salt, then soak in water. Cut the lotus root into small pieces. Slice the carrot, fried tofu pouch, and shiitake mushroom into thin rectangles. Made a dried sardine stock, lightly simmer the ingredients, then drain in a colander. 3. 3. Heat the ingredients for the vinegar seasoning until the sugar and salt are dissolved. 4. 4. Pour the hot rice into a wooden sushi rice mixing tub and mix in the vinegar seasoning (use a fan to bring out the glossiness). Add the ingredients from step 2 and stir quickly. 5. 5. Arrange in bowls and garnish with broiled marinated conger eel, shredded egg crepe, diagonally cut snap peas boiled in saltwater, and red pickled ginger. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture 

# Imotako ｜ Our Regional Cuisines **Cuisine Name**: Imotako **Region**: Our Regional Cuisines ## Main Lore Areas Prefecture wide ## Main Ingredients Used Octopus, Japanese Taro ## History, Origin, and Related Events ‘Imotako’ is a simple local cuisine which makes use of both land and sea produce. The result is a stewed dish consisting of fresh octopus caught at the Seto Inland Sea and Japanese taro.Whilst long-armed octopus is typically used for the dish, there are various other types of octopus you can also catch at the Seto Inland Sea including the common octopus and the webfoot octopus. As the octopus living in the Seto Inland Sea are fed nutritious feed including a combination of shellfish, shrimp and crabs, the octopus are said to be sweet and more flavourful. Furthermore, as the octopus contain a good balance of protein, vitamins and taurine, they are also able to alleviate fatigue, and this has led to them being widely used as an ingredient in cooking since long ago.Japanese taro is grown throughout the prefecture and steamed taro was a common snack given to children in the past. Grown on the edges of paddies, Japanese taro also became known as the ‘paddy potato’. Unlike sweet potatoes and regular potatoes, Japanese taro grow and multiply from a mother tuber. This has therefore led to them being served during festivities or on auspicious days such as New Year’s Day as a symbol of descendant prosperity. ## Opportunities and Times of Eating Habits Whilst Imodako was enjoyed on auspicious days such as New Year’s Day or during weddings in the past, the dish has now become common on dinner tables. ## How to Eat Blanch the octopus after rubbing it with salt. Cut the Japanese taro into small pieces and remove its slimy texture by adding salt. In a pot, add seasonings, cut octopus and taro then stew the ingredients. The completed dish can be enjoyed as a side dish or as an appetizer for alcohol. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Apart from being found on household dinner tables, you can also order imotako at restaurants. In fact, octopus is so commonly enjoyed that the Kanagawa Prefecture’s consumption of octopus ranks high within the country. ## Ingredients - Japanese taro: 800g - Octopus: 500g - Stock: 300ml - Dark soy sauce: 40ml - Sugar: 50g - Mirin: 1 tablespoon - Japanese cooking sake: 1 tsp ## Recipe 1. 1. Rub octopus with salt and blanch. Cut into pieces. 2. 2. Peel taro and cut into small pieces. Add salt to remove sliminess. 3. 3. Add stock and seasoning into pot and bring to a boil. Add octopus and taro. Cook on low heat until taro becomes soft. ## Provider Information provider : Recipe provider: Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture 

# Ajino sanbai(Horse Mackerel in Sanbaizu Sauce) ｜ Our Regional Cuisines **Cuisine Name**: Ajino sanbai(Horse Mackerel in Sanbaizu Sauce) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the prefecture ## Main Ingredients Used Horse mackerel ## History, Origin, and Related Events Formerly, when we would help haul a seine ashore in the summer, the fishermen would share horse mackerel and sardines with us children or adults. Aji no Sanbai ("horse mackerel in sanbaizu sauce") is a regional dish that uses fresh small fish. Putting the fish in vinegar will soften its bones, and one will be able to eat the entire fish; moreover, it is an ingenious way to increase the fish's preservability.They say horse mackerel got its Japanese name "aji" (a word that is a homonym for another word that means "flavor") because it tastes good among all fishes. One will be able to catch small horse mackerels in the Seto Inland Sea between summer and fall. They grow to about 15cm in the fall, which is the best season for them. Because the Seto Inland Sea has many shallows and an abundant supply of plankton, a food, the sea is blessed with an abundance of marine products throughout the year, and various fish dishes have been handed down from long ago. ## Opportunities and Times of Eating Habits One uses horse mackerel, which enters the Seto Inland Sea between summer and fall. Horse mackerel has become familiar since ages ago as a part of the food and drinks of summer festivals. The refreshing acidity of sanbaizu sauce also whets the appetite in hot summers. Also, one can eat the entire fish. Thus, in addition to the intake of protein and fats, the intake of calcium from the bones has also contributed to promoting one's health. ## How to Eat Remove the horse mackerel's guts. Broil the horse mackerel so that it turns deep brown. Make the sanbaizu sauce (vinegar, soy sauce, sugar, etc.). Add spices such as chili peppers, finely chopped ginger, or thin strips of Japanese ginger. Put the freshly broiled horse mackerel into the sanbaizu sauce. Finally, garnish the horse mackerel with sudachi citrus fruits or green perilla, as you like. In addition to using horse mackerel, one can also make the dish using small fish such as the Japanese sardinella or a sillaginoid fish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to making the dish at home day-to-day, one can enjoy the dish at restaurants in the prefecture. ## Ingredients - Horse mackerel: 8 small fishes - Seasoning A (Sanbaizu sauce): Vinegar: 1／2 cup - Seasoning A (Sanbaizu sauce): Sugar: 50g - Seasoning A (Sanbaizu sauce): Dark soy sauce: 70ml - Seasoning A (Sanbaizu sauce): Broth: 50ml (the acidity is weakened) - Seasoning A (Sanbaizu sauce): Salt: a small quantity ## Recipe 1. 1. Remove the guts of each horse mackerel. (The meat of a small horse mackerel crumbles, so one should not remove its guts or scales.) 2. 2. Place the horse mackerel on a grill. Broil the fish so the side facing you turns color. When the side turns a deep brown, turn the fish over. Broil the horse mackerel until its insides are cooked. 3. 3. Combine the ingredients of Seasoning A and make a sanbaizu sauce. Add chili peppers, finely chopped ginger, or Japanese ginger, depending on the season. 4. 4. Place the hot, freshly grilled horse mackerel from (2) into the sauce from (3). Turn the horse mackerel over at intervals for the flavors to soak through. Garnish the horse mackerel with sudachi citrus fruits cut into round slices or wedges. Or decorate the horse mackerel with green perilla. ## Provider Information provider : Recipe provided by: The Agricultural Management Division, Agricultural Administration Department of Kagawa Prefecture 

# Teppai ｜ Our Regional Cuisines **Cuisine Name**: Teppai **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Crucian carp (recently, gizzard shad, young Spanish mackerel, and mackerel are more commonly used), daikon radish, thin green onion, and red chili pepper ## History, Origin, and Related Events The freshwater crucian carp found in reservoirs scattered throughout the Sanuki Plain are also referred to as teppo. Teppo-ae, or Teppai, is a salad consisting of chopped green onions mixed with crucian carp that is filleted, thinly sliced, sprinkled with salt and vinegar, then seasoned with a vinegar-miso sauce containing daikon radish and Sanuki white miso. This taste of Sanuki is an essential drinking accompaniment or side dish. Until recently in Kagawa prefecture, where rainfall is low, reservoirs were mainly used to supply irrigation water for agriculture. There are over 10,000 reservoirs in the prefecture, and it has the highest density of reservoirs in Japan relative to the total area of the prefecture (Kagawa prefecture website). These reservoirs are inhabited by crucian carp, and from autumn to winter, when the reservoirs are drained after the busy farming season, the carp begin to spawn and become firm and fatty, without the odor typically associated with freshwater fish. It is referred to as "Kanbuna" (winter carp), and has long been an valuable protein source in the diet of people in agricultural and rural areas far from the sea. Teppai is a dish that makes the most of the delicious flavor of winter carp. The season for crucian carp is winter. The fattiness, lack of odor, and firmness make is so delicious that it is given the name "Kanbuna" (winter carp). Even today, crucian carp are cultivated in about 300 reservoirs in the prefecture. With one of the highest production volumes in the country, they are not only sold within the prefecture as a regional cuisine, but also shipped outside the prefecture. The name "Teppai" is said to come from a regional pronunciation of the "Teppo-ae," with teppo being another name for crucian carp. ## Opportunities and Times of Eating Habits t is a dish made by men with fresh crucian carp from reservoirs that are drained in the winter, and in the past it was often served as an essential winter side dish during religious ceremonies and gatherings. ## How to Eat The crucian carp is filleted, sliced into thin strips, salted, and then soaked in vinegar. Daikon radish is cut into rectangular strips and rubbed with salt, then mixed with a vinegar-miso sauce made of white miso, chopped green onions, and chili pepper. Bitter orange juice is sometimes used in the place of vinegar. Thinly sliced yuzu peel can be mixed in to enhance the delicious flavor with the refreshing yuzu aroma. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still made at home today, but can also be eaten at restaurants throughout the prefecture. It is more difficult to obtain crucian carp in recent years, so gizzard shad, young Spanish mackerel, and mackerel are often used in its place. ## Ingredients - Crucian carp: 1 medium fish - Daikon radish: 600g - Red chili pepper: 1 piece - Thin green onion: as needed - Salt: as needed - [Seasoning A] White miso: 100g - [Seasoning A] Sugar: 60g - [Seasoning A] Vinegar: 3 tablespoons ## Recipe 1. 1. Fillet the fish, remove the abdominal bones, slice into 0.5cm wide pieces, sprinkle with salt, set aside for about 30 minutes, then soak in just enough vinegar to cover it for 15 to 20 minutes. 2. 2. Peel the daikon radish, cut into rectangles about 4cm long and 0.5mm thick, rub with salt, set aside for 10 to 15 minutes until soft, then squeeze out the liquid. 3. 3. Remove the chili pepper seeds and slice into rounds, and slice the green onion into thin rounds. 4. 4. Thoroughly mix the white miso and sugar in a bowl, then add the vinegar a little bit at a time to thin it out. 5. 5. Add the ingredients from step 2 and 3 into the bowl from step 4, mix together, and mix in the fish from step 1 at the end. 6. 6. White miso is sweet to begin with, so adjust the amount of sugar to your taste. ## Provider Information provider : Recipe source: Agricultural Production and Distribution Division, Agricultural and Fisheries Department, Kagawa Prefecture 

# Iriko gohan (rice with dried sardines) ｜ Our Regional Cuisines **Cuisine Name**: Iriko gohan (rice with dried sardines) **Region**: Our Regional Cuisines ## Main Lore Areas Seisan region ## Main Ingredients Used Rice, dried sardines, carrots, daikon radish, taro root, Konjac ## History, Origin, and Related Events “Iriko gohan” is a rice dish made with small, crunchy dried sardines known as iriko. The Japanese anchovies that become iriko are caught in the Seto Inland Sea. In particular, the area around Ibuki Island, located in the Seisan region of western Kagawa prefecture, is one of the most prominent areas for catching iriko.Freshness is vital when producing dried sardines. The anchovy catch is hauled to Ibuki Island in a mere 30 minutes before being boiled up. The production of high quality sardines depends on the same suppliers consistently handling everything from catching the fish to processing them. It takes between one and three days for the catch to end up on store counters. The fishermen may prioritize speed, but they also pay meticulous care to their catch. It requires great skill to adjust the amount of fish that enter their nets, so as to avoid damaging the bodies of the fish.The sardines hatched in the peaceful Seto Inland Sea make a rich dashi stock, with a strong umami flavor. Dashi stock made from these sardines is an indispensable part of Kagawa cuisine. It is used in various staples of home cooking, not least in Sanuki udon noodles, a local specialty. The sardine flesh is also often eaten in stewed dishes or tempura, making it one of the foremost ingredients that underpins local cuisine. ## Opportunities and Times of Eating Habits They are eaten all year round, regardless of the season, as an everyday staple. ## How to Eat Remove the heads and abdomens of the sardines, and cut up the flesh. Soak the heads in water to make dashi stock. Mix the sardine flesh with chopped vegetables, rice, the dashi stock and seasoning in a large pot, and cook. Burdock root and different varieties of mushrooms are also often added, but the exact ingredients will differ depending on your preference, and the seasonal vegetables available. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still made at home, mainly in the Nishisan region, where iriko fishing is flourishing. It is also included in school lunches because of its high nutritional value, including calcium. ## Ingredients - rice: 1.8 liters - soy sauce: 6 tablespoons - dried sardines: 80g - abura-age (thinly sliced deep-fried tofu): 1 slice - carrots: 140g - daikon radish: 400g - taro root: 400g - Konjac: 1 slice ## Recipe 1. 1. Rinse the rice 30 minutes ahead of time. 2. 2. Remove the heads and abdomens of the sardines, and cut up the flesh. Soak the heads in water to make dashi stock. 3. 3. Peel the vegetables. Cut the abura-age, carrots, daikon and Konjac into 2 cm rectangular strips, and the taro root into 5 mm wide half moons. 4. 4. Add the rice and sardine dashi stock to a large pot, and fill with water. Add the dried sardines, vegetables, and soy sauce, and cook the rice. 5. 5. Because rice tastes best when cooked all at once in a large batch, it has been measured in sho (a unit of approximately 1.8 liters) since ancient times. However, you can adjust the amount of rice depending on the number of people. ## Provider Information provider : Recipe source: Kagawa Prefecture Agricultural Administration, Fisheries Department 

# Manba no Kenchan ｜ Our Regional Cuisines **Cuisine Name**: Manba no Kenchan **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the Prefecture ## Main Ingredients Used Manba Mustard Greens, Deep-fried Tofu, Tofu ## History, Origin, and Related Events “Manba no Ken-chan” is a representative dish of Kagawa Prefecture's local cuisine, particularly during the winter months. Manba, a type of mustard green, is in season from October to April and is known for its unique bitterness. It is cultivated throughout the prefecture, and can even be seen in backyard gardens. The name "Manba" means "ten thousand leaves." The plant was given this name because it continues to sprout new leaves even after the outer ones are harvested. It is also referred to "Senba" or "Hyakkan," which also carry similar meanings. The dish is known as "Manba" in the Eastern Sanuki region, and known as "Hyakka" or "Hakka," a variation of the name “Hyakkan” in the Western Sanuki region.During the winter, when vegetables are scarce, the manba plant grows large leaves of deep green or dark purple, becoming tender and sweeter after being exposed to frost multiple times. It’s also highly nutritious and rich in vitamin C.“Ken-chan” is said to be a corruption of the name "Kenchin," which is a stir-fry of finely chopped vegetables with tofu. In the Western Sanuki region, the tofu is likened to snow, giving it the name "Hyakka no Yukibana" (Snowflake of Hyakka). ## Opportunities and Times of Eating Habits Manba is commonly grown in home gardens and is still prepared as a daily winter side dish due to its tenderness and increased sweetness in the cold season. ## How to Eat To prepare Manba, boil it and then rinse it in water to remove bitterness. Small dried sardines can be added with their heads on for better flavor. Larger dried sardines should be used without heads, guts, or bones. Heat oil in a pot, sauté the dried sardines until fragrant, then add chopped Manba and sauté. Add tofu and aburaage, continue sautéing while breaking up the tofu. Finally, simmer with dashi and seasonings to adjust the flavor. The ingredients and seasoning can vary between households. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This traditional dish has been enjoyed by families as a winter home-cooked meal since long ago. It can also be purchased as a side dish in local stores across the prefecture. Additionally, it is included in school lunch menus. ## Ingredients - Manba: 8 large leaves - Thin deep-fried tofu: 1 piece - Tofu: 1／2block - Dried sardines: a small amount - Vegetable oil: 1 tablespoon - Soy Sauce,: 2 1／2 tablespoons - Dashi broth: 2／3 cup ## Recipe 1. 1. Boil the manba, soak it in water, remove bitterness, and squeeze. Cut it into pieces about 1.5 cm in size. 2. 2. Gently drain the tofu of excess water, and cut the aburaage into strips about 3 cm long. 3. 3. Heat oil in a pot, add dried sardines, and toast them until a fragrant aroma emerges. Add the prepared manba from step 1 and sauté. 4. 4. Add the tofu and thin deep-fried tofu from step 2. Use a wooden spoon to break up the tofu while sautéing. 5. 5. Add dashi broth and seasonings, and simmer to adjust the flavor. 6. 6. Arrange on plates. ## Provider Information provider : Recipe source: Kagawa Prefecture Department of Agriculture and Fisheries, Agricultural Management Section 

# Nasu somen ｜ Our Regional Cuisines **Cuisine Name**: Nasu somen **Region**: Our Regional Cuisines ## Main Lore Areas Nakasan area ## Main Ingredients Used Somen noodles, eggplant ## History, Origin, and Related Events This home-style dish is made with seasonal eggplant and Shodoshima's specialty somen noodles and flavored with red pepper, making it a perfect staple or side dish. Somen is a convenient ingredient to have on hand when there is not enough rice to go around, and as the saying goes, "let the eggplant hold the somen," eggplant somen is a dish that is widely popular among housewives because it is very easy to handle and does not require a great deal of skill. Eggplant is soft and hearty, and is said to help prevent summer fatigue, even in the hot summer months when people lack appetite.Mitoyo eggplant, a variety grown in western Kagawa Prefecture that is about three times the size of a typical eggplant and has a softer skin, is often used.Traditionally, eggplant somen was made with only chili peppers and somen noodles, but here, fried tofu and ginger are added. ## Opportunities and Times of Eating Habits Eggplant somen is a quick and easy way to get nutrients and is considered effective in preventing summer fatigue. Because it is suitable as both a staple food and a side dish, it is often served on summer tables at home, especially by farmers. ## How to Eat Cut a slit in the eggplant, soak in water to remove the scum, drain, place in a heavy pan, and fry in oil. Add fried bean curd and chili peppers, then simmer in iriko broth with sugar and soy sauce, and add hard-boiled somen noodles. It tastes even better if you add ginger or green onions as condiments. Whether the soup is served hot or cold, the eggplant and fried tofu soak up the broth and are delicious. ## Efforts for Preservation and Succession Eggplant somen" is still made at home in summer.Mitoyo eggplant, which is used for eggplant somen, has been cultivated in the Mitoyo area since before World War II, and is said to be very tasty because of its thin skin and soft flesh that easily absorbs broth. In Mitoyo City, the Mitoyo Eggplant Research Association was established on April 13, 2010 to improve the cultivation techniques and increase the cultivated area of Mitoyo eggplants, and to promote Mitoyo eggplants as a brand product of Mitoyo City, as well as to promote local agriculture and friendship and cooperation among members.Meanwhile, there are about 200 somen noodle makers on Shodoshima, some of which offer factory tours and work experience to tourists. Soumen noodles produced on Shodoshima can be found in supermarkets, but they are also highly recognized by people outside the prefecture and are often given as gifts such as mid-year gifts. ## Ingredients - Mitutoyo eggplant (Solanum tuberosum): 2 medium - Somen noodles: 200g - ginger juice: 1 piece - deep-fried tofu: 1 piece - Light soy sauce: 45 ml - sugar: 30g - Dashi stock (dried sardines): 700ml - red pepper: 1 stick - oil: a little - sesame oil: a pinch ## Recipe 1. 1. Cut eggplant lengthwise into 8 equal pieces, slit diagonally and soak in water to remove the scum. Grate the ginger and squeeze out the juice. Remove seeds from chili pepper and cut 1／3 of the chili into round slices with kitchen scissors. Cut 1／3 of the chili into rounds with kitchen scissors, and leave the rest as is. 2. 2. Drain oil from fried tofu and cut into 8 triangular pieces. 3. 3. Boil somen noodles hard. 4. 4. Heat oil in a heavy pan, add the drained eggplant and saute lightly. 5 Add 2 to 4 and keep aside. 5. 5. Add 2 to 4, then add the chili pepper, soup stock and seasonings and bring to a boil. 6. 6. When simmering, add somen noodles, sesame oil and ginger juice.(Be careful not to overcook at this point.) 7. 7. Arrange on a suitable plate and garnish with chili pepper slices on top. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture 

# Oshinuki zushi ｜ Our Regional Cuisines **Cuisine Name**: Oshinuki zushi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used rice, Spanish mackerel, fava beans, eggs, shiitake mushrooms ## History, Origin, and Related Events From spring to early summer, as the mung beans begin to bear fruit and the wheat begins to ripen, Spanish mackerel, loaded with fat, enter the Seto Inland Sea from the open sea, and the season for Spanish mackerel begins. During the off-season before wheat harvesting and rice planting, Sanuki farmers have a custom called "harui-oi," in which they buy a Spanish mackerel and prepare various Spanish mackerel dishes, inviting their relatives to join in the festivities. The main dish of this "Haru-i-o" is "oshi-nuki zushi" (pressed sushi without the fish), which is made of Spanish mackerel. In families with young brides, the mother-in-law buys Spanish mackerel and sends the daughter-in-law back to her hometown with a fish box covered with nanten (a kind of bamboo shoot). The bride would then take the "oshinuki zushi" made at her parents' home back home as a souvenir to her wedding home, thus bringing the two families closer together. The custom of "oshinuki zushi" of Spanish mackerel "spring celebration fish" is still practiced in some areas under the names of "mugi-urashi" and "hatsuho (first ears of Spanish mackerel)". ## Opportunities and Times of Eating Habits It is made from late April to June, when the Spanish mackerel fishing season is active. ## How to Eat Sushi rice is placed in a mold and small slices of boiled vegetables are placed between the rice. On top, ingredients such as Spanish mackerel, sansho (Japanese pepper), fava beans, shrimp for color, egg omelet, kinugaya (soybean flour), and red ginger are arranged in the mold and pressed out. The molds can be square, fan, pine, or plum. This colorful dish incorporates seasonal ingredients. ## Efforts for Preservation and Succession Even today, mainly farmers eat "oshi-nuki zushi" at home when Spanish mackerel and fava beans are in season. Although the number of households that buy whole Spanish mackerel is decreasing, they still make Spanish mackerel dishes from fillets. In season, pressed Spanish mackerel sushi is also sold at supermarkets and served at restaurants in the prefecture. ## Ingredients - Rice: 5 cups - Eggs] Eggs: 1 - Eggs] Salt: 1／4 tsp. - Fuki] Fuki: 2 pcs. - Fuki] Dashi broth: 3 tbsp. - Fuki] Sake: 2 tbsp. - Fuki] sugar: 1 tbsp. - Fuki] salt: 1／2 tsp. - shiitake] shiitake mushrooms: 4 - shiitake] shiitake mushrooms dashi stock: 1／2 cup - shiitake] Sugar: 1 tbsp. - shiitake] soy sauce: 1 tbsp. - shiitake] Mirin: 1 tbsp. - Frozen tofu] Frozen tofu: 1 piece - Frozen tofu] Dashi broth: 1 cup soup stock - Frozen tofu] Sugar: 2 tbsp. - Frozen tofu] Salt: 1／2 tsp. - Frozen tofu] sake: 1 and 1／2 tsp. - Frozen tofu] soy sauce: 1／2 tsp. - Spanish Mackerel] Spanish Mackerel: 300g - Spanish Mackerel] Salt: 1 tbsp. - Spanish Mackerel] Vinegar: 1／2 cup vinegar - Soybean] Soybean: 12 grains - Soybean] Salt: A pinch - Soybean] Sugar: 1 tsp. - Vinegar: 1／2 cup - Sugar: 130g - Vinegar salt: 15g - Sansho (Japanese pepper) leaves: ## Recipe 1. 1. Cook rice and add vinegar to make sushi rice. 2. 2. Boil pterocarp with 1 tsp salt, remove skin, cut into small pieces, and cook in seasoning until all liquid is absorbed. 3. 3. Thaw shiitake mushrooms, cut into small pieces, and simmer in the mushroom stock and seasonings. 4. 4. Thinly fry the eggs and cut into desired size. 5. 5. Salt the Spanish mackerel fillets for about 30 minutes, then soak them in vinegar for about 1 hour. 6. 6. Boil the soft beans in salted water and season with sweet and spicy seasoning.Boil the soft beans in salted water and season with sweet and spicy seasoning. 7. 7. Soak the frozen tofu in lukewarm water, drain, cut into small pieces, and cook in the seasoning liquid until all the liquid is absorbed. 8. 8. Place half of the sushi rice on a sheet of leaf lined paper under the mold, place a moderate amount of ingredients 2, 3, 6, and 7, place the sushi rice on top, arrange the eggs, Spanish mackerel, and fava beans, and press the rice from the top. Tap the leaves of sansho (Japanese pepper) to decorate the top. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture 

# Shippoku udon ｜ Our Regional Cuisines **Cuisine Name**: Shippoku udon **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Udon noodles, daikon radish, carrots, tofu, deep-fried tofu, green onions ## History, Origin, and Related Events In Kagawa Prefecture, "shiko-udon" is a dish made by simmering several kinds of vegetables and abura-age (fried bean curd), which are harvested in the fall and winter, in a soup stock made from simmered dried fish, and pouring it over boiled udon noodles with other ingredients. It is a typical winter dish that takes advantage of local seasonal vegetables in addition to the firmness and smooth texture characteristic of Sanuki udon.Udon production flourished in Kagawa Prefecture because of its mild climate with little rainfall, which was ideal for growing high-quality wheat suitable for udon. The Seto Inland Sea, centering on Ibukijima Island, famous for its "Ibuki Iriko" (dried sardines), is rich in anchovies, which are used to make dried sardines. The area has shallow waters and many sandy beaches, making salt production flourish, and soy sauce made from the salt is produced on Shodoshima and other islands. Udon restaurants are depicted in "Kinpira Matsuri Zu Byobu" painted in the Edo period, which suggests that udon was already widespread during this period. ## Opportunities and Times of Eating Habits From fall to winter, when winter vegetables are available, udon is served at home as a cold winter meal or for meals for guests. In restaurants, it is often served as a seasonal menu item. At the end of the year, it is sometimes eaten in place of New Year's Eve soba. ## How to Eat Seasonal vegetables such as daikon radish and carrots are simmered at once with dried soup stock, and the soup is poured over the top of boiled udon noodles with all the ingredients and served. There are so many ingredients that this alone constitutes a meal. It is even tastier if you add thinly sliced spring onions and grated ginger as condiments. Dashi broth is often made from niboshi (dried sardines), but it can also be made from bonito or kelp, or from other ingredients of your choice such as taro or shiitake mushrooms, depending on the household or restaurant. Chicken and pork are also often added to give the soup a strong flavor. ## Efforts for Preservation and Succession In Kagawa Prefecture, it used to be customary to make udon by hand on "Hare (special) occasions" such as New Year's Day, festivals, and when entertaining guests. Today, there are many restaurants throughout the prefecture that serve udon, and tourists from outside the prefecture visit the prefecture in search of the famous "Sanuki Udon".In the past, there was a time when the quality of wheat produced in the prefecture tended to decline due to the increase in wheat imports, but the prefecture is working to improve its own "Sanuki no Yume" wheat variety in order to ensure a stable supply of wheat and to pass on its flavor. In addition, efforts are being made to pass on the art of making handmade udon noodles to elementary school students and other community groups from udon making experts. ## Ingredients - Boiled udon noodles: 4 - deep-fried tofu: 1 and a half sheets - Daikon radish: 300g - Green onion: 5 stalks - carrot: 150g - tofu: 1／2 - Light soy sauce: 40ml - Dashi broth (niboshi): 5 cups (you can use konbu, bonito flakes, etc. if you like) ## Recipe 1. 1. Cut radish and carrot into 3 cm long strips. Drain off the oil from the fried tofu and cut into strips. 2. 2. Cut leeks into 3-4 cm lengths and tofu into 3 cm lengths and 7 mm thick strips. 3. 3. Bring the broth to a boil, add the daikon radish, carrot and deep-fried tofu, cook for a while, then add the tofu, followed by the soy sauce and let the flavors infuse. Finally, add the green onion and turn off the heat. 4. 4. In a separate pot, bring water to a boil, warm the udon noodles and put them in a bowl, then pour over the udon noodles. 5. 5. You may sprinkle with garland chrysanthemum or other greens. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture 

# Shouyu mame ｜ Our Regional Cuisines **Cuisine Name**: Shouyu mame **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Dried fava beans, soy sauce ## History, Origin, and Related Events Dried fava beans are roasted and soaked in soy sauce, sugar, and red pepper paste while still hot. Unlike boiled beans, roasted beans are soaked in soy sauce before being soaked in soy sauce, which gives them a unique texture that crackles in the mouth when lightly chewed.It is believed that soy sauce bean production began in Sanuki (present-day Kagawa Prefecture) during the Edo period. Some believe that soy sauce brewing began on Shodoshima Island during the Bunroku period (1588-1591), and that the beans were roasted to serve pilgrims on their 88th pilgrimage to the 88 temples on Shikoku Island, and the roasted beans fell into a nearby jar of soy sauce. The flavor of the beans and the soy sauce combined well, and the beans tasted delicious.The cultivation of fava beans spread throughout Japan after the Meiji period (1868-1912). Since Kagawa Prefecture is blessed with a mild climate that is ideal for growing fava beans, farmers began to grow fava beans as a side crop to rice, and they have become one of the most popular vegetables in Japan. In the past, "soy sauce beans" were made from a type of bean called "Sanuki nagasaya," but most of the dried fava beans used to make soy sauce beans today are imported. ## Opportunities and Times of Eating Habits As a side dish for reserve dishes and sake, it is often eaten throughout the year in homes and restaurants. Some households also eat them as a substitute for black beans in Osechi dishes. In the past, every farmer grew enough fava beans to eat year-round as a back crop for rice, and made "shoyu-mame" (soy sauce beans) as a reserve food for the busy farming season. They were also very useful because they could be stored for a long time, and were indispensable as a local dish for various local events. ## How to Eat Roast dried fava beans in a broiling pan or a frying pan over low heat. Put the roasted fava beans in a pot with water, soy sauce, sugar, and other ingredients, and let the mixture simmer overnight. In the old days, little sugar was used to make the most of the sweetness of the fava beans, but nowadays the degree of sweetness varies from household to household. Some households add ginger juice for flavor. After serving, the skin can be eaten whole. ## Efforts for Preservation and Succession Recently, vacuum-packed versions are mainly manufactured and sold in supermarkets as a typical local dish of Kagawa Prefecture.It is also readily available at tourist attractions and airports, and is popular among tourists as a souvenir. ## Ingredients - Dried fava beans: 1 cup - red pepper: 2 pcs. - [Seasoning A] Sugar: 3 to 5 tbsp. - [Seasoning A] dark soy sauce: 1／2 cup - [Seasoning A] Water: A little over 1 cup ## Recipe 1. 1. Place the fava beans in a broom or heavy frying pan and roast slowly over low heat for 20 to 30 minutes so that the core is cooked through. 2. 2. In a saucepan, add seasoning A and red pepper rings with seeds removed, and bring to a boil. 3. 3. Add the roasted beans from 1 to 2 while still hot, cover and leave overnight. 4. 4. If the beans seem a little hard, cook over low heat for 20 to 30 minutes to make them soft. 5. 5. One method is to soak the roasted beans in water for 2 to 3 hours before adding them to the seasoning liquid, which will make the beans softer. (In that case, you only need about 1／2 cup of water to combine with the seasoning.) ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture 

# Anmochi zouni ｜ Our Regional Cuisines **Cuisine Name**: Anmochi zouni **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Mochi (round rice cake with starchy sauce), white miso paste, daikon radish, kintoki carrot, tofu, etc. ## History, Origin, and Related Events Zoni" is a soup made with white miso paste, round rice cake with sweet bean paste, daikon radish cut into round slices to wish for family happiness, and kintoki carrots.During the Edo period , sugarcane cultivation was encouraged in Kagawa Prefecture, where the climate was mild and rainfall was scarce, as a way to promote agricultural production. White sugar from the Sanuki region was white in color and melt-in-your-mouth, making it one of the three "Sanuki whites" (along with cotton and salt) and a representative of local specialties. Sugar was a precious commodity in those days, and ordinary households could not eat it on a regular basis. It is said that the origin of "Anmochi Zoni" began around the Meiji period when people began to use sugar once a year in Zoni as a special dish for the New Year. It is said that the white miso used in Zoni was brought to Emperor Sutoku, who was defeated in the Hogen Rebellion and exiled to the Sanuki region, by people coming from Kyoto, and has been used and valued in many dishes as a seasoning in winter. ## Opportunities and Times of Eating Habits Shiro-miso is eaten at New Year's in every household along with osechi dishes. Shiro-miso is a sweet miso made with less soybeans and more rice malt and less salt, prepared around December for the New Year and aged for about one month. ## How to Eat Put daikon radish and kintoki carrot cut in round slices into the soup stock made from dried sardines, and when the ingredients become soft, put in bean-jam rice cake, and when the rice cake becomes soft, put in tofu, and when it comes to a boil, dissolve white miso in the broth. When the rice cake becomes soft, add tofu. When the rice cake becomes soft, dissolve white miso in the broth and add it to the bowl.The main ingredients are daikon radish, kintoki carrot, and tofu, but taro and white onion may also be used. ## Efforts for Preservation and Succession Even today, many households still eat it as a standard New Year's dish, and the differences in ingredients and seasonings are passed on as regional and family tastes. It is also incorporated as a teaching material in classes at high schools and junior colleges, and served as a winter menu at restaurants. ## Ingredients - Mochi (round rice cake with starchy sauce): 5 pieces - Kintoki carrot (3-5cm thick): 50g - Daikon radish (3-5cm thick): 150g - Tofu: 1／3 - White miso: 100-130g - Dashi broth: 5 cups (depending on the amount of rice cakes) - Aonori (green laver): to taste ## Recipe 1. 1. Cut radish and carrot into round slices about 2 mm thick. Cut tofu into 3 cm long and 1 cm thick slices. 2. 2. Make soup stock from dried sardines, add 1 and simmer. 3. 3. When vegetables become soft, add round rice cakes and when the rice cakes are also soft, add tofu and bring to a boil. 4. 4. Add white miso paste while spreading it with the broth. 5. 5. To prevent the mochi from sticking to the bowl, place the daikon radish in the bowl, top with the mochi, cut the daikon into round slices, carrot, tofu, and sprinkle with aonori (green sprouts) at the end. ## Provider Information provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture 

# Sekka-jiru(Stone Flower Soup) ｜ Our Regional Cuisines **Cuisine Name**: Sekka-jiru(Stone Flower Soup) **Region**: Our Regional Cuisines ## Main Lore Areas Imabari City ## Main Ingredients Used Rice water, Miso, Dried daikon radish, Carrot, Gobou(=Burdock), Shellfish ## History, Origin, and Related Events This is a local dish from Oshima, Imabari City, where the stone industry flourished in the old days. "Oshima stone" from the Miyakubo district in the northern part of the island is used for building materials and tombstones, and is known as one of the best high-grade stones in Japan. "Sekka-jiru" is a local dish that conveys the stone culture of Oshima in Imabari City. It was made in Oshima's stone quarries in the old days using stones that were close at hand. It is a staff meal created by the wisdom and ingenuity of craftsmen who thought of ways to keep the body warm in the cold, freezing winter stone quarries. Konjac, also known as "grated sand," was considered an essential ingredient for masonry workers, so it was always used. More than 10 types of ingredients, along with heated stones, are used. When these stones are put in, steam rises suddenly, bubbling up vigorously. This sight resembles blooming flowers, and as the tofu placed in it appears to crumble and resemble blossoms, it's said to be called "Sekka-jiru" (Stone Flower Soup). ## Opportunities and Times of Eating Habits It was eaten outdoors at the stone quarry as a hot pot dish to keep warm during the cold winter season. In the old days, people ate at the quarry because it was too difficult to go to the quarry and to come and go from home. Also, water was wasted, so the water from washing rice was used. Nowadays, it is not often eaten because of the time and labor required to make it, but it is eaten as a soup dish that does not contain stones. ## How to Eat In the old days, it was stewed with shellfish, vegetables, fried tofu, and other ingredients from the Seto Inland Sea in the rice rinsing liquid. Nowadays, many ingredients such as Deep fried thin tofu, tofu, vegetables, and shellfish are stewed in a Dashi soup stock made from Kombu (=kelp) and Niboshi(=dried sardines. Once cooked, miso is dissolved and seasoned. Here, hot stones are added, and the more it simmers, the richer and tastier it becomes. The more it simmers, the richer and tastier it becomes. The stone keeps the food warm for a long time. When serving, add Mitsuba(=Japanese chervil) and ginger juice. A little sesame oil can also be added for flavor. ## Efforts for Preservation and Succession (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Although it is not often made at home, it is an indispensable dish for school lunch menus in the region as a way to introduce students to Ehime Prefecture's local cuisine. ## Ingredients - Dried daikon radish: 20g - fried thin tofu: 1sheet - Carrot: 1small - Mitsuba(=Japanese chervil): 20g - Gobou(=Burdock): 1 - Miso: 100g - Satoimo(=Japanese taro): 5 - Sugar: a little - Kombu(=kelp): 40g - Niboshi(=Dried sardine): 20g - Tofu: 2／3 - Shellfish: 200g - Ginger: 1 - Rice water: 4cups ## Recipe 1. 1. Add miso to the Rice water and strain it. Then, put the dried sardine into a Dashi-bag and place with all the ingredients except for Mitsuba into the mixture. Initially, bring it to a boil over high heat, then reduce the heat to medium and simmer for about 30 minutes. Remove the Dried sardine and simmer for approximately 3 hours over low heat. 2. 2. When serving, add Mitsuba and Ginger juice. A little sesame oil may be added. ## Provider Information provider : "Ehime's 100 Best Local Dishes" (Ehime Prefecture Tourism Association) 

# Misoshiru / Mugimiso ｜ Our Regional Cuisines **Cuisine Name**: Misoshiru / Mugimiso **Region**: Our Regional Cuisines ## Main Lore Areas All of Ehime Prefecture ## Main Ingredients Used Seasonal vegetables, Mugimiso (Barley miso) ## History, Origin, and Related Events Ehime's miso soup is a soup made with barley miso, a traditional local ingredient, and the ingredients used in it vary from household to household. In Ehime, barley is grown as a back crop for rice. In the old days, rice was paid as land tax, and barley was processed into edible miso called barley miso. Many farmers made their own miso, which was also called "Inaka miso (Country miso)". Barley miso is made by adding barley malt and salt to soybeans, and is produced mainly in the Setouchi area, as well as in Ehime and Yamaguchi prefectures, and throughout Kyushu. Other types of miso include "Komemiso (Rice miso)", "Mamemiso (Soybean miso)", and "Awasemiso (Mixed miso)", which is a mixture of the two. Among them, Ehime's barley miso is characterized by its mellow aroma and elegant sweetness compared to other miso because of its high malted due to the abundant use of barley. In addition, barley miso is rich in dietary fiber and protein and is expected to help control cholesterol and prevent arteriosclerosis, cerebral infarction, and myocardial infarction. This miso soup made with barley miso is a healthy and nutritious dish, and is a standard home-style dish in Ehime Prefecture. ## Opportunities and Times of Eating Habits Because barley miso miso soup is easy to make, it is eaten year-round. The taste and aroma of sweet barley miso enhances the flavor of the ingredients. In recent years, instant miso soup is also available. Barley miso is used not only in miso soup, but also in a variety of other dishes such as "Satsuma", one of the local dishes, "Oden", and stick vegetable salad. ## How to Eat Put seasonal vegetables such as carrots, onions, satoimo(=Japanese taro), and other ingredients such as tofu in a pot and bring to a boil with Dashi (=Japanese soup stock). When the ingredients are cooked, add barley miso. The key to miso soup is that the miso is added just before eating, without boiling it back up, because boiling it reduces its flavor and nutritional value. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, it is often made at home and passed down from parent to child. Miso soup for school lunches is also regularly served with seasonal vegetables and sweet miso soup made with barley miso. In some areas, the program is held in conjunction with Nutrition Education Day, using locally grown vegetables and other products. In addition, elementary school students learn about Dashi (=Japanese soup stock) and barley miso while making miso soup in their home economics classes. ## Ingredients - Fried thin tofu: 12g - Firm tofu: 40g - Satoimo(=Japanese taro): 80g - Daikon radish: 60g - Dried shiitake mushroom: 2g - Green onion: 20g - Mugimiso (Barley miso): 60g - Niboshi (dried sardines): 30g - Water: 500ml ## Recipe 1. 1. [Preparation](1) Make Dashi (=Japanese soup stock) from dried sardines.(2) Soak dried shiitake mushrooms in cold water.(3) Peel satoimo(=Japanese taro) and radish.(4) Pour boiling water over fried tofu to remove oil.(5) Cut dried shiitake, satoimo(=Japanese taro), radish, green onion and fried tofu into bite-size pieces.(6) Dice tofu. 2. 2. Bring broth to a boil, add ingredients and simmer. 3. 3. When the ingredients are cooked, dissolve the barley miso in the broth. Finish by adding green onions. ## Provider Information provider : Ehime Prefecture Council of School Nutritionists 

# Ebiten ｜ Our Regional Cuisines **Cuisine Name**: Ebiten **Region**: Our Regional Cuisines ## Main Lore Areas Touyo Region ## Main Ingredients Used Shrimps and tofu ## History, Origin, and Related Events Hiuchinada is full of fresh seafood and in Niihama and Kawanoe (now a part of Shikokuchuo) cities, small shrimps called “jakoebi” measuring to 2 to 5 cm in length were widely caught, and these shrimps have been used in home cooking for a long time. “Jakoebi” can be prepared in different ways, and it is delicious simmered or baked. People of all generations love this shrimp. “Ebiten” is a deep-fried dish made with mashed tofu, white fish and “jakoebi”. Nowadays, the dish is prepared with fresh goby, largehead hairtail or cod caught from Hiuchinada and is combined with fresh “jakoebi” and custom-ordered tofu with the water squeezed out from the start. The ingredients are blended using a food processer, and flavored with salt and sugar. Only a small amount of salt is used to enhance the natural sweetness of the tofu and the aroma of the shrimps. Each piece of “ebiten” is made by hand and deep-fried in rapeseed oil. The “ebiten” is flipped over many times so that it does not get charred. ## Opportunities and Times of Eating Habits Families of fishermen make “ebiten” at home, and this dish has been enjoyed for generations. It is often sent as gifts during the winter. The shells of the shrimp are deep-fried as well, which makes this dish full of calcium and gives it a crunchy texture. Fans of this dish love the crispiness that melts inside their mouths. ## How to Eat Custom-ordered tofu with the water squeezed out, and fresh shrimps and fish from the Seto Inland Sea such as goby and largehead hairtail are used for “ebiten”. All the ingredients are mashed and mixed. Then, they are deep-fried in oil. The softness of the tofu and the crunchiness of the shrimp shells are what make this dish unique. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In Niihama city, there is a local store that has been selling “ebiten” for over 100 years. They can also be purchased at local supermarkets, roadside stations, specialty stores, antenna shops and online stores. ## Ingredients - Baby shrimp (with the head and tail removed): 200g - Firm tofu: 1tofu - [Seasoning A] Oil: 2 tbsp. - [Seasoning A] Katakuriko (=potato starch): 2 tsp. - [Seasoning A] Sugar: 1 tsp. - [Seasoning A] Salt: 1／2 tsp. - [Seasoning A] Skim milk: 2 tbsp. ## Recipe 1. 1. Boil the tofu in hot water for a short time and then squeeze out the water from the tofu by wrapping it in a clean kitchen towel. Put the tofu in a mortar and mash it with a pestle. 2. 2. Remove the heads and tails of the shrimps and devein them. Finely chop the shrimp with their shells left on. 3. 3. Mix the tofu and shrimps from steps 1 and 2. Add the seasonings in list [Seasoning A]. Mix well until the mixture becomes sticky. (You can use a food cutter for this step). 4. 4. Make 5 mm thick, 5-6 cm diameter shapes with the mixture. Put oil on your hands when making the shapes to avoid the dough from sticking. Deep-fry them in oil at a temperature of 160℃. ## Provider Information provider : Ehime Rural Life Research Council 

# Kankoro ｜ Our Regional Cuisines **Cuisine Name**: Kankoro **Region**: Our Regional Cuisines ## Main Lore Areas Ikata Town ## Main Ingredients Used Dried sweet potatoes, Azuki beans(=Red beens), Sugar ## History, Origin, and Related Events Ikata-cho is located on the Sadamisaki Peninsula, the narrowest peninsula in Japan and it has two fishing grounds, one in Seto Inland Sea and the other in Uwakai Sea. Rice could not be grown on the coastal areas, so the local people grew barley and sweet potatoes and ate them instead. Sweet potatoes were dried to make them last longer. “Kankoro” is a traditional dessert made using these dried sweet potatoes. The name is said to come from the sound of the wooden rice paddle when mixing the potatoes and azuki beans in the pan. During the Meiji period, “mikan” (=Japanese mandarin) seeds were planted and grown in the Nishiuwa district, and this fruit became a specialty of the region. The sloping land of the district made it suitable for growing mikan. Terraced fields surrounded by stone walls prevented erosion and surface runoff, and improved soil drainage. Also, the stone walls reflected the sunlight onto the mikan trees which helped them grow even in the cold winters. Different types of mikan have been developed in Ehime prefecture and it is one of the highest producers of the fruit in Japan. ## Opportunities and Times of Eating Habits This dessert is enjoyed throughout the year. ## How to Eat Simmer the azuki beans(=Red beens) and make sure that they do not become too soft. Cook the dried sweet potatoes in plenty of water. Take the potatoes out of the water once soft and combine with sugar and mash. Mix in the cooked azuki beans(=Red beens). Mold into smaller circular shapes when serving. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is rarely made at home nowadays and is reserved for special occasions. It is customary for parents to teach their children how to make it and the recipe differs per household. ## Ingredients - Dried sweet potatoes: 200g - Water: 500ml - Sugar: 60g - Salt: 1／2 tsp. - Cooked azuki beans(=Red beens): 60g ## Recipe 1. 1. Wash the dried sweet potatoes. 2. 2. Boil some water in a pan and then add the dried sweet potatoes. When the water boils once more, lower the heat. Let it cook for an hour and a half to two hours without mixing. Remove the foam from time to time.Not stirring. 3. 3. Once the dried sweet potatoes are soft, turn off the heat and throw out the water. Mash the potatoes. 4. 4. Add sugar to the cooked azuki beans(=Red beens). Combine with the mashed sweet potatoes and add salt. Heat the mixture for 5 to 6 minutes while mixing well. 5. 5. Once cooked, cool the mixture, and then mold into “chakin shibori” shapes of 40g sizes. ## Provider Information provider : Hassei Lifestyle Research Council of Yawatahama city 

# Matsuyama zushi ｜ Our Regional Cuisines **Cuisine Name**: Matsuyama zushi **Region**: Our Regional Cuisines ## Main Lore Areas Matsuyama area ## Main Ingredients Used Rice, sea eel, pickled mackerel, shrimp, burdock root, carrots ## History, Origin, and Related Events In 1892, Soseki Natsume visited Matsuyama for the first time and stopped by Shiki Masaoka's house. During his visit, he was treated by Yae, Shiki's mother, to Matsuyama zushi. Soseki was delighted with the dish and consumed it without spilling a single morsel. Shiki also loved Matsuyama zushi and even wrote a haiku titled "I love Matsuyama sushi." Later, in the spring of 1895, Soseki returned to Matsuyama as a teacher at Matsuyama Junior High School and ordered Matsuyama zushi as soon as he arrived. This indicates that it was one of his favorite dishes in Matsuyama. Matsuyama zushi is also known as "moburi-zushi", which is derived from the Matsuyama dialect word "mobusu" or "moburu", which means "to mix together." ## Opportunities and Times of Eating Habits In the Matsuyama region, people used to serve barazushi (scattered sushi) during festive events and when hosting visitors, which eventually led to the creation of “Matsuyama zushi”. This sushi is richly embellished with ingredients from the Seto Inland Sea and is typically enjoyed on celebratory occasions, when guests arrive, or when people congregate. ## How to Eat Matsuyama zushi is known for its generous use of fish from the Seto Inland Sea. While the ingredients vary depending on the season, sea eel is a staple. The sushi rice is prepared using a broth made from small fish from the Seto Inland Sea, such as lizardfish and sand smelt, along with sweet vinegar. The mixture is then combined with chopped sea eel and seasonal vegetables. Finally, the sushi is topped with beautifully broiled eggs and seafood, creating a delicious and visually appealing dish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Different menus are created to cater to various occasions. For instance, authentic restaurants have a sumptuous menu that includes sea urchin and shrimp, Japanese-style pubs serve sashimi as a snack, and other restaurants offer reasonably priced ingredients like jakoten and soused mackerel. In 2006, the Matsuyama Fisheries Market Management Council brought back Matsuyama sushi, which was first released 100 years ago with the publication of "Botchan," and erected a monument in front of the fishery market with the phrase, "Matsuyama zushi, a small fish from the Seto area". ## Ingredients - Rice: 3.5 cups (560g) - Eggs: 150g (2.5 oz) - Burdock root: 80g - Carrot: 80g - Dried shiitake mushroom: 20g - Mitsuba leaves: 25g - Ginkgo nut: 60g - Snow peas: 40g - Grilled sea eel: 160g - Soused mackerel: 160g - Shrimp: 160g - Minced sea eel: 40g - Salad oil: 1／2 tbsp. - [Seasoning A] Sake: 3 tbsp. - [Seasoning A] Water: 730ml - [Seasoning A] Kelp: 1 piece - [Seasoning B] Vinegar: 5 1／2 tablespoons - [Seasoning B] Sugar: 65g - [Seasoning B] Salt: 2 tsp. - [Seasoning C] Dashi stock: 300ml - [Seasoning C] Light soy sauce: 2 1／2 tbsp. - [Seasoning C] Sugar: 1 1／2 tbsp. - [Seasoning C] Sake: 2 tsp. - [Seasoning C] Salt: 1g (pinch) - [Seasoning D] Sugar: 1tbsp. - [Seasoning D] Salt: 1g (a pinch) ## Recipe 1. 1. Cook rice with seasoning A. 2. 2. Make the vinegar mixture by adding seasoning B and cook it quickly, stirring to prevent the fish paste from hardening. 3. 3. Add the vinegar mixture from step 2 to the cooked rice in order to make sushi rice. 4. 4. Thaw dried shiitake mushrooms in water, cut them into thin strips along with burdock root and carrot, and cook them in seasoning C. Boil mitsuba leaves. 5. 5. Beat the egg, add seasoning D to it, mix it well, and cook it in a pan with salad oil to make a broiled egg. 6. 6. Lightly grill the sea eel and cut it into pieces. Cut the souses mackerel into bite-size pieces. 7. 7. Boil the shrimp, ginkgo nuts and snow peas, and then cut them into pieces. 8. 8. Mix the seasoned dried shiitake mushrooms, burdock root, carrot, and mitsuba leaves into the sushi rice. Arrange it on a platter and garnish it with other ingredients. ## Provider Information provider : Ehime Prefecture Council of Agriculture, Forestry and Fishing Village Lifestyles 

# Fukumen ｜ Our Regional Cuisines **Cuisine Name**: Fukumen **Region**: Our Regional Cuisines ## Main Lore Areas Around Uwajima City ## Main Ingredients Used White fish and konjac ## History, Origin, and Related Events “Fukumen” is said to have been passed down as an event food for the Uwajima clan, and the main ingredient, konjac, is made from konjac potatoes, which were often harvested during the famine of the Edo period, and at the time, it began to be cultivated for food security. There are several origins of the name “fukumen.” In Uwajima, konjac is called “yamafuku,” and for this dish, it is cut into thin strips like noodles, so it is called “fukumen.” Also, there are theories that it got its name because the konjac is completely covered with minced meat, and also because “fukume” means to cut the ingredients into small pieces.It is said to have come to be served as a special occasion dish to represent the four seasons, with the pink minced meat placed on top of the konjac representing spring, the green onion representing summer, the orange tangerine representing autumn, and the white minced meat representing winter. ## Opportunities and Times of Eating Habits It is eaten as a banquet dish when people gather, such as for festivals and New Year's Day, and also as a special occasion dish such as for wedding receptions and longevity celebrations. It looks very vibrant as well and is an indispensable dish for any celebration. When there is a celebration in the area around Uwajima City, hachimori ryori is prepared in which delicacies are served in large bowls and shared among a large number of people, and fukumen is an essential dish in hachimori ryori. ## How to Eat Boil the white fish, wrap it in a dish towel, and squeeze it well. Remove the bones while loosening the fish, add the loosened fish flakes to a pot, and season with sugar and sake. At this time, if you want to add color, add food coloring. Cut the konjac noodles into bite-sized pieces, boil and drain the water, then roast in a pot. Add the stock and seasonings, simmer until the broth evaporates, and let it cool. Sprinkle the boneless minced meat over the konjac noodles and serve luxuriantly on a plate. Once its shape has been formed, garnish with green onions and tangerine peel. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is eaten at seasonal festivals and celebrations where people gather, as well as a dish at regular banquets, and is loved by men and women of all ages. ## Ingredients - White fish: 200g - Food coloring: just a little - Konjac noodles: 300g - Green onion: an appropriate quantity - Tangerine peel: an appropriate quantity - [Seasoning A] Sugar: 1 tbsp. - [Seasoning A] Sake: 1 tbsp. - [Seasoning B] Dashi stock: 50ml - [Seasoning B] Sugar: 1 tbsp. - [Seasoning B] Salt: 1／2 tsp. - [Seasoning B] Mirin: 1 tbsp. - [Seasoning B] Light soy sauce: 1 tsp. ## Recipe 1. 1. Boil the white fish (e.g. lizardfish, sea bream, etc.), wrap it in a dish towel, squeeze it well, and remove the bones while loosening it up. 2. 2. Put the loosened fish flakes in a pot and season with seasoning A while roasting. (If you want to add color, add food coloring.) 3. 3. Cut the konjac into easy-to-eat lengths, boil, and drain. Roast it further in a pot, add seasoning B, simmer until the broth evaporates, and let it cool. 4. 4. Sprinkle the minced meat from 2 with the bones removed over the konjac noodles from 3. 5. 5. Arrange the konjac noodles from 4 on a plate luxuriantly and arrange the minced meat on top beautifully. 6. 6. Finish by garnishing with green onions and tangerine peel. ## Provider Information provider : Ehime Prefecture Rural Life Research Council