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# Fuka no Yuzarashi ｜ Our Regional Cuisines **Cuisine Name**: Fuka no Yuzarashi **Region**: Our Regional Cuisines ## Main Lore Areas Nanyo region ## Main Ingredients Used Fuka (shark), migarashi miso, tofu, konjac ## History, Origin, and Related Events "Fuka" refers to sharks, and sharks of about 1m long are often caught in Nanyo, including Isabafuka, Mabuka, Hoshibuka, etc. This dish is said to have began when, in the past, fuka that were caught by fishermen but could not be sold were mixed with vinegared miso and made into a side dish. It has a pleasant texture, with firm flesh and crunchy fins. The preparation is so time-consuming that even if you start making it in the morning, it won't be ready until the evening, so it is only made by a small number of businesses. It is a dish that you never tire of eating, with a harmony between the mild-flavored fuka and light, tangy vinegar miso, and it is popular as a drinking snack or as part of a banquet platter. Fuka is eaten in many regions, including places far from the sea where it is difficult to obtain fresh fish, such as the mountainous parts of the Chugoku region. However, in Uwajima City, it is held in equally high regard as fresh sashimi. ## Opportunities and Times of Eating Habits Hachimori ryori (banquet platter) is a representative festival cuisine of the Nanyo region. This cuisine is not concerned with the number of people, and it is a well-balanced arrangement featuring ingredients from the sea and the fields. "Fuka no Yuzarashi" is an essential element of Hachimori ryori. It is eaten with migarashi miso (seasoned miso) made from homemade miso. ## How to Eat After quickly blanching the fuka in boiling water, remove the scales with a soft scrubbing brush, rinse in cold water, then fillet. Grind the miso in a mortar, and mix in karashi mustard, vinegar, and sugar to your liking to make migarashi miso, then use as a dipping sauce. It is usually served with konjac knots, tofu, and seasonal vegetables, and the harmony of mild flavors with sharp, spicy miso stimulates the appetite. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Fuka is very difficult to prepare so it is not often made at home, but it can be found in local restaurants and supermarkets in Ehime prefecture. ## Ingredients - Fuka (shark): 600 to 700g - Spinach: 100g - Cucumber: 100g - [Migarashi miso] Barley miso: 100g - [Migarashi miso] Vinegar: 3-4 tbsp. - [Migarashi miso] Sugar: 2 tbsp. - [Migarashi miso] Karashi mustard: 1 tbsp. - Accompaniments: appropriate quantity (tofu, konjac, scallion) ## Recipe 1. 1. Place the fuka (shark) in plenty of hot water, quickly remove, and remove the scales with a soft scrub brush. 2. 2. Rinse the fuka from step 1 with water, fillet, cut diagonally into 5-8mm wide pieces, then soak in 3L of water with a pinch of salt. 3. 3. Place the fuka from step 2 in boiling water, boil for 2 minutes, soak in cold water, then drain (do not overcook). 4. 4. Dice the tofu into 3cm pieces, blanch, then chill. 5. 5. Cut the scallion into 4cm long pieces, blanch, then chill. Blanch and chill the konjac. Blanch the spinach and cut into 4cm pieces. Peel the cucumber and cut into thin slices. 6. 6. Grind the miso in a mortar, mix together the karashi mustard, vinegar, and sugar to your desired taste, then serve in a colorful arrangement. ## Provider Information provider : "Ehime Local Cooking Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association) 

# Tai Somen (Sea Bream with Somen Noodles) ｜ Our Regional Cuisines **Cuisine Name**: Tai Somen (Sea Bream with Somen Noodles) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the Prefecture ## Main Ingredients Used Sea bream, somen noodles, dried shiitake mushrooms, eggs, green onions ## History, Origin, and Related Events "Tai Somen" is a dish where a sea bream is simmered whole and served on large plate with boiled somen noodles. The cooking liquid from the sea bream is used as a dipping sauce or poured over the dish. This dish is particularly popular along the coast of the Seto Inland Sea, and is served with shredded omelet, sliced shiitake mushrooms and herbal condiments in the Nanyo region. Somen noodles of five different colors are often used in the Matsuyama region, where.it is said that this dish became an offering to the gods.Furthermore, there is a tradition that associates eating the thread-like somen noodles with Tanabata. This custom of eating somen on Tanabata is said to have originated during the Muromachi period and became more widespread among common people during the Edo period.The combination of auspicious somen noodles and the king of fish, sea bream, makes "Tai Somen" the ultimate celebratory dish. Thanks to its extravagant appearance, with the sea bream presented on the noodles as if swimming through white waves, the dish is often served at celebrations like weddings, house-raising ceremonies, and sixtieth birthdays. At weddings, the pairing of thin and long somen noodles, which embody the hope that the couple’s happiness will go on and on, and the auspicious sea bream signifies the joyous meeting of both families and carries a lucky meaning. In the Nanyo region, the dish is known as "Tai no Menkake," while in the vicinity of Matsuyama City, it's referred to as "Taimen." “Tai Somen” is indeed a familiar dish throughout Ehime Prefecture. ## Opportunities and Times of Eating Habits The somen noodles are arranged on a plate to mimic waves, on top of which the entire simmered sea bream is placed as is. This dish is often served at family celebrations such as 77th birthdays or a baby's first meal, as well as weddings. In Uwajima City in particular, there is a custom of placing two large colorful plates next to each other at the seat of honor, one of "Tai Somen" and the other of "Fukumen." ## How to Eat Flavor the sea bream by simmering it with condiments and seasonings. Rehydrate the dried shiitake mushrooms, flavor them by simmering them in seasonings, and slice thinly. Make a thin omelet with the eggs to make shredded egg omelet. Finely chop the green onions. Boil the somen noodles and arrange on a plate. Place the sea bream on top and garnish with shiitake mushrooms, shredded omelet, and green onions. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Tai somen" is still enjoyed as a special feast at weddings, family celebrations, and other occasions. It's available at catering establishments and restaurants, and is also prepared in homes. ## Ingredients - Sea Bream: 1 Whole - Somen Noodles: 10 Bundles - [Seasoning A] Light soy sauce: 1 and 1／4 cups - [Seasoning A] Dashi broth: 1 and 1／4 cups - [Seasoning A] Sugar: 1／2 cup - [Seasoning A] Mirin: 1／4 cup - [Seasoning A] Dried shiitake mushrooms: 3 - [Seasoning B] Sugar: 1 teaspoon - [Seasoning B] Light soy sauce: 1／2 teaspoon - [Thinly Cooked Eggs]: 3 eggs - [Thinly Cooked Eggs] sugar: A small amount - [Thinly Cooked Eggs] salt: A small amount - [Thinly Cooked Eggs] green onions: 4-5 - [Thinly Cooked Eggs] Mentsuyu: to taste ## Recipe 1. 1. Cook the sea bream with Seasoning A to season, then set aside. 2. 2. Rehydrate the dried shiitake mushrooms, slice thinly, and simmer with the ingredients for Seasoning B. 3. 3. Beat the eggs with a small amount of sugar and salt, make thin omelets, slice thinly to create shredded omelet. 4. 4. Finely chop the green onions. 5. 5. Cook somen noodles and arrange on plate. 6. 6. Place the sea bream from step 1 on top of the noodles and garnish with shiitake mushrooms, shredded omelet, and chopped green onions. 7. 7. Pour mentsuyu over dish right before serving. ## Provider Information provider : Recipe Source: Ehime Prefecture Agricultural Life Research Council 

# Tako Meshi ｜ Our Regional Cuisines **Cuisine Name**: Tako Meshi **Region**: Our Regional Cuisines ## Main Lore Areas Nakayo Area, Imabari City and surrounding islands ## Main Ingredients Used Octopus, rice, kelp, carrots, burdock root, dried deep-fried tofu, mandarin peels, and Mominori dried seaweed. ## History, Origin, and Related Events Tako meshi or octopus rice, is said to originate from when fisherman on boats would catch octopus and then cook it with rice. Originally, the sea around Ehime’s coast had a sandy seabed, with many small shrimps, crabs, and shellfish, making it a great environment for octopus to live in. In early spring, small octopuses weighing from 200 to 400 grams, called “kinome-dako” are found, which are believed to be tasty because of their firm meat. In addition, during the raining season, octopuses grow larger due to the nutrient-rich water flowing into the sea, and octopuses during this season are said to have a unique texture as well.In the Imade district of Matsuyama, there are several restaurants specializing in “tako meshi” at the harbor. ## Opportunities and Times of Eating Habits Octopus is usually served from spring to summer; however, it is often also served at the dinner table because it is simple and easy to make at home. ## How to Eat Since it is a simple dish with only a few ingredients, preparation is very important. First, sprinkle salt on the octopus tentacles and massage them with your hands to remove any excess sliminess from them. Then, use your finger tips to remove any dirt from the suction cups of the tentacles. Wash the rice and put it in the rice cooker. Rub the entire octopus with salt and wash, then boil the octopus in salty water and cut into small pieces. Next, cut carrot, burdock root, and dried deep-fried tofu into small pieces as well. Put the kombu or kelp in a pot, and add water, seasonings, and all other ingredients except the octopus. Cook as you normally would, then when it comes to a boil, add the octopus. When it is done, mix it, and place it into a bowl. Top the rice with mandarin peels and mominori seaweed, if desired. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Tako meshi” has become a beloved local delicacy and is even served as a school lunch at elementary schools in Ehime. It can be found sold at events and is famous among fisherman around the islands of Imabari. It is a popular dish that incorporates many ingredients unique to the Seto Inland Sea, and is often made at home since it is easy to prepare. ## Ingredients - rice: 3 cups - kombu (kelp): 5cm square - Mandarin orange peels: add to taste - octopus: 200 g - carrots: 20 g - burdock root: 20 g - dried deep-fried tofu: 1／2 container - Mominori seaweed: add to taste - [Seasoning A] soy sauce: 3 tablespoons - [Seasoning A] mirin: 1／2 tablespoon - [Seasoning A] cooking sake: 1／2 tablespoon - [Seasoning A] umami seasoning: A pinch ## Recipe 1. 1. A half an hour before cooking, wash and drain the rice. 2. 2. Wash the octopus with the salt, boil in salted water and cut into small pieces. Cut the carrots and burdock roots into small pieces. 3. 3. Put kombu (kelp) in a pot and add the same amount of water you used to boil the octopus in. Then, add the seasonings (Seasoning A), and all other ingredients except for the octopus. Cook until the water comes to a boil, then add the octopus. 4. 4. When finished, mix briefly, then place into a bowl. Garnish with sliced mandarin peel and mominori seaweed to taste. ## Provider Information provider : Recipe provided by : "Ehime Local Cuisine Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association) 

# Izumiya ｜ Our Regional Cuisines **Cuisine Name**: Izumiya **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the Prefecture ## Main Ingredients Used Small Sea Bream, Soy Pulp, Hemp Seed ## History, Origin, and Related Events "Izumiya" is a local dish from the Niihama region in Ehime Prefecture. It is a type of sushi made using seasoned soy pulp (known as okara or u-no-hana) instead of vinegared rice. The origins of this dish trace back to the Edo period in 1691, when the Besshi Copper Mine was established in the region by the Sumitomo family, who played a significant role in the region's development. While the Sumitomo family ate sushi made with rice, rice was not easily accessible to the common people. As an alternative to rice, the common people used soy pulp from soybeans cultivated in the space between the rice paddies, trying to replicate the appearance of the Sumitomo family's sushi. This dish became known as "Izumiya," derived from the Sumitomo family's business name, and is said to have spread to the various hometowns of individuals who had worked for the Sumitomo family across the prefecture. In the southern region of Nanyo, including Uwajima City, it is referred to as "Maru-zushi." ## Opportunities and Times of Eating Habits “Izumiya” embodies the flavors of Ehime Prefecture, and is enjoyed during festivals and celebratory events. The type of fish used mainly consists of locally caught small fish in season, although occasionally species like sea bream or amagi may be used. Each household has its own way of flavoring the soy pulp and selecting the fish. It was enjoyed regularly in the past, and while it can still be enjoyed year-round today, there have been less and less opportunities to make it at home. ## How to Eat To prepare, split the small fish open along the back, remove the bones from the middle, sprinkle with salt, let sit for about 30 minutes, then marinate in a mixture of sugar and vinegar. Once the surface of the fish whitens, remove and thoroughly drain the excess vinegar. Toast and season the soy pulp with the fish marinade, then mix with finely chopped ginger and hemp seed. Use this mixture to make sushi with the vinegared fish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Izumiya” is available for purchase in the “side dish” sections of supermarkets and farmer’s markets. In an effort to preserve culinary traditions, reevaluate cultural value, and utilize regional resources, both Matsuyama City and Niihama City have shared their "Izumiya" recipes online, while Uwajima City's version is referred to as "Maru-zushi." Furthermore, these dishes are highlighted as part of the "Food Education Promotion Plan" in Ozu City and Uchiko Town. ## Ingredients - Soybean Pulp: 200g - Finely chopped ginger: a small amount - Toasted Hemp Seed: 1 teaspoon - Small Sea Bream: 3-4 fish - [Seasoning A] Egg yolk: 1 - [Seasoning A] Vinegar: 4-5 tablespoons - [Seasoning A] Sugar: 2 tablespoons - [Seasoning A] Salt: 1／2 teaspoon - [Seasoning A] Umami Seasoning: a small amount - Salt: to taste - Sweet Vinegar: to taste ## Recipe 1. 1. Split the small sea bream open along the back, remove the backbone, sprinkle with salt, let it sit for about 30 minutes, then rinse with vinegar and soak in sweet vinegar. 2. 2. Toast the soybean pulp, add seasoning A, and continue stirring and thickening over low heat. 3. 3. Allow the flavored soybean pulp from step 2 to thoroughly cool, then add chopped ginger and toasted hemp seeds. 4. 4. Stuff the mixture from step 3 into the prepared small sea bream. ## Provider Information provider : Recipe source: "The Story of Ehime’s Local Cuisine" (Supervised by Ms. Shoko Watanabe, Ehime Local Promotion Association) 

# Crimson Turnip Pickles ｜ Our Regional Cuisines **Cuisine Name**: Crimson Turnip Pickles **Region**: Our Regional Cuisines ## Main Lore Areas Matsuyama Region ## Main Ingredients Used Crimson pickles, bitter orange (daidai) juice, sugar ## History, Origin, and Related Events This pickle is made from a traditional vegetable known as the crimson turnip (hinokabu), which is featured in the Ehime folk song "Iyo Bushi." The pickles have an aroma of bitter orange and a sweet and tangy flavor, resulting in a clean yet rich finish.Historically, over 300 years ago, when Tadatomo Gamo was transferred to Matsuyama, he transplanted turnips from his ancestral land in Hino, Gamo County, Omi Province (now Shiga Prefecture), marking the beginning of the crimson pickle's history. The original “Omi Hinokabu” variety was then adapted and improved to suit the Matsuyama region and became a local specialty.The vibrant crimson color of the turnip is a result of the anthocyanin pigments in the turnip reacting with the bitter orange juice. Even the renowned haiku poet Shiki Masaoka, who had connections to Ehime, composed a haiku praising this pickle: "Crimson turnips, around the meal tray, a scene of spring." Loved by many, this pickle evokes nostalgia for those who have left their hometowns. ## Opportunities and Times of Eating Habits This unique Matsuyama pickle is an essential ingredient in New Year's osechi dishes, and traditionally has been made by each household. There is a belief that if the turnip’s crimson color is vibrant, the new year will be a good one, making it an auspicious and cherished pickle. This is especially so if the turnips of the first harvest are a bright red. ## How to Eat To prepare, the turnip is thoroughly washed and peeled, then soaked in plenty of water to remove any impurities overnight. The turnip is then sliced into rounds, salted, and left to rest for about 4-5 days. The daidai (bitter orange) is sliced into rounds to extract bitter orange juice, which is locally referred to as “daidai vinegar,” due to its bitterness.. The sliced turnip is then soaked in the bitter orange juice and sugar mixture. After about a week, the flavors meld together and become delicious. The pickles can be cut into preferred sizes for consumption, julienned for salad toppings, or minced and mixed into rice. For those who dislike a sour taste, adding soy sauce can mellow out the flavor and add richness. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)As a local specialty often given as a gift from Matsuyama, these pickles are in high demand right when they are in season during the year-end gift-giving season. Pre-packaged options are popular for home use. They also make appearances on school lunch menus. ## Ingredients - Crimson turnips: 1kg - Salt (5% of the weight of the turnips): 50g - Bitter Orange Juice (sub. Rice vinegar): 300-350ml - Sugar: 250g - White vinegar: to taste ## Recipe 1. 1. Thoroughly wash the crimson turnips, remove any blemishes or imperfections, peel the skin, and soak it in plenty of water overnight to remove any impurities. 2. 2. Slice the turnips from step 1 into rounds, salt them, and let them sit for about 4-5 days. 3. 3. Drain the excess moisture from the turnips prepared in step 2. 4. 4. Slice the bitter orange (daidai) into rounds and squeeze out the juice. 5. 5. Combine the juice from step 4 and sugar (adjust to desired sweetness), then soak the turnips from step 3 in the mixture. After about a week, the flavors will meld together and become delicious. (For better color, you can add regular vinegar to the bitter orange juice). ## Provider Information provider : Recipe source: "The Story of Ehime’s Local Cuisine" (Supervised by Ms. Shoko Watanabe, Ehime Local Promotion Association) 

# Hōraku-yaki ｜ Our Regional Cuisines **Cuisine Name**: Hōraku-yaki **Region**: Our Regional Cuisines ## Main Lore Areas Imabari City ## Main Ingredients Used Bream, Shrimp, Clams, and other Seafood ## History, Origin, and Related Events Hōraku-yaki is a specialty dish of Imabari City. It is a vibrant and hearty dish made using a flat roasting pan called a "hōraku-nabe" to roast a variety of fresh seafood, such as bream, octopus, turban shells, shrimp, and clams, all of which are caught in the rough waters of the Kurushima Strait, known as one of Japan's three major tidal currents. The seafood is seasoned only with salt and then steamed and roasted, resulting in a simple yet splendid and grandiose dish. The deliciously tender texture of the roasted seafood is truly addictive.It is said that during the Muromachi period, this dish was eaten by pirates to celebrate their victories in battles. Imabari City, known as the base of the Murakami pirates (navy) which were stationed in the Kurushima Strait, is the origin of this dish, hence it is sometimes referred to as "pirate cuisine. The term "pirate" might evoke images of lawless plunderers, but during peacetime, they played crucial roles as sea guides, coast guards, and facilitators of maritime trade and transportation in the Seto Inland Sea. During times of war, they skillfully operated small fast boats and excelled in combat using gunpowder, such as the "hōraku hiya" (fire arrow). It is also said that they were cultured group who not only enjoyed tea and incense but also composed poetry. The history of the Murakami Pirates is immortalized in the Murakami Pirate Museum located in Imabari City. ## Opportunities and Times of Eating Habits "Hōraku-yaki" is a dish that can be enjoyed throughout the year and is often served at banquets due to its luxurious appearance. ## How to Eat On top of a roasting pan called a "hōraku" or "hōroku," small stones and pine needles are arranged, and a whole bream is placed at the center, surrounded by other seafood such as shrimp, clams, turban shells, as well as boiled eggs. The pan is then covered with a lid and the seafood is steamed and roasted. The seafood used varies depending on the season, but the standard presentation centers around the bream. As water is not used in the cooking process, the flavors of the seafood become concentrated, resulting in a rich and savory taste. The small stones placed underneath absorb any excess moisture, contributing to the tender and flavorful finish. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Imabari City boasts numerous restaurants that serve "Hōraku-yaki," which is loved by the locals. ## Ingredients - bream: 1 (whole) - turban shells: 5 - squid: 1 - soft-boiled eggs: 5 - Tiger Shrimp: 5 - Sweet Potato: 1 - Gingko nuts: to taste - Salt: to taste ## Recipe 1. 1. Arrange small stones and pine needles on a roasting pan (hōraku or hōroku). Place the bream in the center of the pan and add the other seafood, potato, gingko nuts and eggs around it. Cover with a lid and steam-roast 2. 2. Salt to taste based on the serving size. ## Provider Information provider : Recipe provided by: Masashi Kubota, Head Chef at Funaya, Dogo Onsen. 

# Sen zanki ｜ Our Regional Cuisines **Cuisine Name**: Sen zanki **Region**: Our Regional Cuisines ## Main Lore Areas Toyo area ## Main Ingredients Used Young chicken (with bones) ## History, Origin, and Related Events Senzanki is a local dish of the Toyo region (mainly around Imabari City), where chicken cooking is popular. It is a deep-fried dish using various parts of chicken meat with bones, and is said to have originated in the Edo period (1603-1867) when pheasants were captured from Mount Chikami and deep-fried. It is said to have originated in the Edo period (1603-1867), when pheasants were captured and deep-fried on Mt. There are various theories as to how the name "senzanki" came to be used, such as "senzankiri," meaning a whole chicken cut into a thousand pieces, "enzachi," meaning fried chicken with bones, and "qingzachi," meaning fried boneless chicken, due to the pronunciation of the Chinese word.By deep frying the chicken with the bones, the flavor from the bones and the seasoning that has been marinated in advance soak in during the cooking process, resulting in a crispy fried texture and rich seasoning that is well received. It is said that soon after the end of World War II, there was a restaurant in the Imabari area that became a prosperous "senzanki" restaurant, and long lines of people formed at the restaurant to try it, and it is said that "senzanki" began to spread in the Imabari area around this time. ## Opportunities and Times of Eating Habits SENZANKI always appears on the dining table at events such as celebrations. It is eaten throughout the year on all occasions, from gatherings of relatives and friends to children's athletic meets, field trips, and daily lunch boxes. ## How to Eat Cut the young chicken bones into bite-sized pieces, mix light soy sauce, sake, ginger juice, and pepper in a bowl, and marinate the young chicken to blend in. Heat oil to medium temperature, coat with potato starch and deep fry. What makes senzanki different from other fried foods is that it is deep-fried with the chicken meat still on the bone. ## Efforts for Preservation and Succession Senzanki is available not only in Ehime Prefecture, but also at various restaurants such as izakaya (Japanese style pubs) and direct sales shops. There are also many restaurants specializing in senzanki, which can be taken out and enjoyed at home. It is popular among all people, and because it is easy to cook, it is also made at home. ## Ingredients - Bone-in young chicken: 600g - Light soy sauce: 1 1／2 tbsp. - sake: 1 1／2 tbsp. - ginger juice: a pinch - pepper: a pinch - katakuriko (potato starch): a little - grated garlic: a pinch ## Recipe 1. 1. Cut young chicken bones into bite-sized pieces. 2. 2. In a bowl, mix light soy sauce, sake, ginger juice, pepper, and grated garlic. 3. 3. Heat oil to medium temperature, coat 2 with potato starch and deep fry. ## Provider Information provider : "Ehime Local Cooking Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association) 

# Igisu tofu ｜ Our Regional Cuisines **Cuisine Name**: Igisu tofu **Region**: Our Regional Cuisines ## Main Lore Areas Imabari area ## Main Ingredients Used Igisu, shrimp, boiled shrimp, raw soybean flour ## History, Origin, and Related Events Igisu is a kind of seaweed that grows on rocks in shallow water, and is a kind of thin, branch-like red algae. It is caught in abundance on the coast around Imabari City in July and August. Igisu Tofu" is a dish made by boiling and dissolving haikisu and raw soybean flour in soup stock and hardening it like agar. The cool texture makes it easy to eat even in the hot summer when appetite is low. The "with ingredients" type includes shrimp, edamame (green soybeans), and other ingredients to make it look more colorful. Each household has its own unique flavor and mixes its own ingredients. The "without garnish" type is eaten with soy sauce or mustard miso. ## Opportunities and Times of Eating Habits In the Ochi and Imabari areas of Ehime Prefecture, igisu-tofu is often eaten during Obon and Buddhist memorial services. Igisu Tofu" is one of the tastes of summer, and many people eat it as if they were eating chilled tofu. ## How to Eat Wash igisu repeatedly in water, remove any debris, and soak overnight in water. Cut carrots, burdocks, and shiitake mushrooms into thin strips and season. Boil the shrimp with the skin on, remove the skin, and chop. Put the sardines and the boiled water from the shrimp in a pot and simmer slowly. Then add fresh soybean flour and cook further. Add light soy sauce and seasoned ingredients. When ready, cut into pieces and serve with mustard miso paste. ## Efforts for Preservation and Succession The local people are making efforts to pass on the "taste of the old country" to future generations through activities such as teaching children about the local cuisine. It is sold at local supermarkets and school lunches because of its high dietary fiber content and high mineral content. ## Ingredients - sea bream (Sparidae): 10g - Boiled shrimp: 3 and 1／2 cups - Raw soybean flour: 1／2 cup - Shrimp: 100 g - burdock root: 35g - carrot: 15g - shiitake mushroom: 2 pieces - light soy sauce: 1 tbsp. - Vinegared mustard miso] White miso: 150g - Vinegared mustard miso] Vinegared sugar: 1 tbsp. - Vinegared mustard miso] mirin (sweet cooking rice wine): 1 tbsp. - Vinegared mustard miso] Vinegared miso with mustard: 5 tbsp. - Vinegared mustard miso] Umami flavor enhancer: A pinch - mustard paste: 1 to 1 1／2 tsp. ## Recipe 1. 1. Break up and rinse the sardines in cold water several times, remove sand and debris well, and soak them in water overnight. 2. 2. Cut carrot, burdock root and shiitake mushroom into thin strips and season. 3. 3. Boil the shrimp with the skin on, remove the skin, and chop. (Keep the boiling water.) 4. 4. Put 1 and the shrimp in a pot and bring to a boil slowly. Add light soy sauce, seasoned ingredients, and put in a sink to cool and harden. 5. 5. Combine the seasonings and make the mustard miso paste. 6. 6. When the igisu-dofu is ready, cut it into pieces and pour the mustard-vinegared miso over the pieces.You do not need to put the ingredients in the igisu-dofu. ## Provider Information provider : "Ehime Local Cooking Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association) 

# Imotaki ｜ Our Regional Cuisines **Cuisine Name**: Imotaki **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Chicken, taro, fresh fried bean curd, shiitake mushrooms ## History, Origin, and Related Events Imotaki is a one-pot dish of chicken, taro, konnyaku, shiitake mushrooms, and other ingredients stewed in a pot, and has a history dating back more than 350 years to when the Kato family ruled as feudal lords. It is said to have originated when people brought their own taro, a local specialty, to be served at a traditional event called "Oroori".In 1966, the event became a city tourist attraction, attracting more than 70,000 visitors a year in its heyday, when people enjoyed taro with the moon on the riverbank. There is a one-month period when the Myohoji Riverbank coincides with the famous cormorant fishing, and the scenery can be enjoyed along with the illumination of the Garyu Sanso (Garyu Mountain Villa) on the right. In the fall, visitors can be seen gathering around a hot pot on the riverbank. In addition to Ozu City, "Imotaki" is held in many other places and has become a mid-autumn tradition in Ehime. ## Opportunities and Times of Eating Habits Taro is used in celebratory dishes as a food of good luck for the prosperity of offspring, as it grows from the parent taro to the offspring and then to the grandchild taro. The "imotaki" of taro is held in about 10 places in Ehime Prefecture, mainly in the Nanyo region, and in various areas of Ehime Prefecture, and a large party is held on a riverside in autumn, which also serves as a moon-viewing party. ## How to Eat Peel and boil taro with a little salt. Make dumplings about the size of an earlobe with white bean flour and boil them in boiling water. Fry chicken in oil, add taro and namaage, and simmer in soup stock. When taro is cooked, add taro dumplings, seasonings and sweet and spicy seasoning. ## Efforts for Preservation and Succession It is still often made at home and passed down from parents to children. Since it is a good source of dietary fiber, it is often prepared for school lunch menus or in home economics classes, and is popular among the younger generation. It is also served at local events. ## Ingredients - chicken meat: 300g - taro: 400g - uncooked deep-fried tofu: 1 sheet - white bean flour: 100g - shiitake mushrooms: 4 pieces - soup stock: 5 cups - sugar: 2 to 3 tbsp. - Mirin (sweet cooking sake): 2 tbsp. - soy sauce: 3 tbsp. - sake: 1 tbsp. - salt: a pinch - salad oil: a pinch ## Recipe 1. 1. Remove the skin from taro and boil in boiling water with a pinch of salt. Cut the nama-age into bite-size pieces and drain off the oil. 2. 2. Add water little by little to white bean flour, knead to the consistency of earlobes, roll into dumplings, and boil in boiling water. 3. 3. Heat oil, fry chicken, add 1, fry well, add broth and simmer. 4. 4. When taro is cooked, add 2 and seasonings, season sweet and spicy, and eat with soup. Cook taro softly so that it melts in your mouth. ## Provider Information provider : "Ehime Local Cooking Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association) 

# Satsuma ｜ Our Regional Cuisines **Cuisine Name**: Satsuma **Region**: Our Regional Cuisines ## Main Lore Areas Nanyo region ## Main Ingredients Used barley miso, soup stock, white fish, barley rice ## History, Origin, and Related Events Satsuma" is a well-known local dish in Yawatahama City and other areas in the Nanyo region. Although it is a white fish, "satsuma" is made all over the prefecture, and the fish varies from region to region. Other than sea bream, satsuma is made with a variety of fish, including kozuna (red sea bream), ezo, horse mackerel, barracuda, himechi, mullet, sardines, and other miscellaneous fish, and in the mountainous areas, it is made with iroko, carp, crucian carp, and chub mackerel.In Uwajima City and Ainan Town in the southwestern part of the prefecture, barley rice was often eaten in the old days. Satsuma" is a dish that fishermen ate on their boats, and it is also called "Iyo Satsuma. There are various theories about the origin of the name "Satsuma," including that it came from Satsuma Province (Kagoshima Prefecture) and that the cross-shaped slices of rice placed in a bowl to blend well with the broth look like the family crest of the Shimazu family of the Satsuma Domain. There is also a theory that the name "satsuma" comes from "satsuma," meaning a husband assisting his wife in cooking, but it is not clear which is the true origin. ## Opportunities and Times of Eating Habits A local dish made with fresh fish and miso in Ehime Prefecture. Because of the time-consuming nature of the dish, it is rarely made at home, and is now served exclusively at local restaurants. Satsuma" is a refreshing dish that can be enjoyed even in the summer when one has no appetite. ## How to Eat Grill the fish, break up the meat while it is still hot, mix it with barley miso and the fish meat in a mortar, and add broth made from the bones after breaking up the fish in the mortar. Cut lightly seasoned konnyaku into strips and serve over warm barley rice with chopped washed leeks and mandarin orange peels, depending on your preference. Cucumbers and other ingredients may also be added. ## Efforts for Preservation and Succession Packaged products that are easy to make can be purchased at souvenir stores and highway service area kiosks. In addition, recently, packaged products containing ingredients and dashi broth are also available, making it easy to eat. ## Ingredients - barley miso: 180 to 200g - green onion: 2 sprigs - White fish: 4 to 5 parts per 10 parts miso - konnyaku: 1／2 - sugar: 1 tsp. - soy sauce: 1 tsp. - mandarin orange peel: a pinch - green onion: a pinch - barley rice: For 4 persons - soup stock: 1 to 2 cups ## Recipe 1. 1. Grill the fish and break up the meat while it is still hot. 2. 2. Mix 1 with miso and scald in a mortar and pestle. (Use a charcoal or gas flame to roast the fish until golden brown.) 3. 3. Remove the bones from the broth after breaking up the meat, let it cool, add it to 2, and let it thicken to taste. 4. 4. Cut konnyaku into strips and season lightly. 5. 5. Put the chopped leeks, chopped mandarin orange peels, and konnyaku in a separate bowl and serve over warm barley rice, depending on your preference. ## Provider Information provider : "100 Local Dishes of Ehime" (Ehime Prefecture Tourism Association) 

# Taimeshi ｜ Our Regional Cuisines **Cuisine Name**: Taimeshi **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used sea bream, rice ## History, Origin, and Related Events The history of "tai meshi" dates back as far as the time of Empress Jingu's campaign in Korea. It is said to have originated when she prayed to the Kashima Myojin shrine in the Hojo district of Matsuyama City for victory in battle, and was pleased with the tai presented by the fishermen as a good omen, and cooked rice with the tai and offered it as an offering. The fish grown in the Kurushima Straits off the coast of Imabari City, located about 30 km east of this site, are caught in the fast currents of the straits, and their flesh is firm and resilient.In Imabari City and other areas in the Toyo region, the whole fish is cooked together with rice, and after cooking, the fish is broken up and mixed with the rice. The flavor of the fish soaks into the rice and combines with the elasticity of the fish meat to create a very tasty dish. In the Nanyo region, including Uwajima City and Seiyo City, raw fillets are marinated in a sauce made of soy sauce, mirin, egg, sesame, and soup stock, and the sauce is served over hot rice. The Nanyo area is close to Kyushu, and since long ago, fishermen have fished in the Hyuga Sea off the coast of Oita and Miyazaki prefectures. It is said that this dish was originally prepared by fishermen who could not use fire on their boats. Horse mackerel, which was often caught, was used in many cases, but the dish made with the flamboyant sea bream came to be called "taimeshi" (sea bream rice). Historically, in the Chuyo region, the type of tai-meshi with cooked sea bream, as symbolized in the Hojo area of Matsuyama City, was the mainstream, but today, influenced by both types of tai-meshi, there are stores that sell both types, and it is evident that people enjoy both types at home as well. ## Opportunities and Times of Eating Habits Ehime Prefecture is indeed rich in the variety of delicacies from the mountains and the sea. This is due to the abundance of nature in the mountains and the sea. Ehime is bordered by the Seto Inland Sea to the north and the Bungo Channel to the west. The sea in the Nanyo region, with its rias coastline, is called the Uwa Sea, and a tributary of the Kuroshio Current enters the region from the Pacific Ocean. The land is rich in topography and climate, with Mt. Ishizuchi, the highest mountain west of Kansai, as its highest peak. Although there are no large plains, Shuwa, Dogo, and Uwa are well developed as arable land. Tai-meshi" (sea bream rice) is eaten throughout the year, and is often served on festive occasions, as the fish is considered to bring good luck. ## How to Eat Wash the rice one hour before cooking, and remove the scales and guts from the tai. Add the same amount of water and seasonings to the rice cooker, lay the kombu on top of the rice, and place the sea bream on top. When the rice is cooked, take out the fish, remove the bones, loosen the meat, and mix it with the rice. ## Efforts for Preservation and Succession It is well known throughout Japan and is sold as ekiben (boxed lunches at train stations) and processed products such as "tai-meshi" ingredients are also available. The rice mixture is also popular among children who do not like fish because it is easy to eat. ## Ingredients - rice: 2 cups - sea bream: 200-300g - Dashi kelp: 10cm - [Seasoning A] Light soy sauce: 2tbsp. - [Seasoning A] Sake: 1 tbsp. - [Seasoning A] salt: 1／2 tsp. - Water or soup stock: 2 and 1／5 cups ## Recipe 1. 1. Scale, gut, and cut a slit (or two or three) in the skin of the sea bream. 2. 2. Wash rice and let stand for 30 minutes. 3. 3. Put the washed rice in the kettle, wipe with a wet dish towel, place kombu on top, and put 1 on top. 4. 4. Add seasoning A and water or soup stock, and cook as usual. 5. 5. When the rice is ready, remove the sea bream and kelp. 6. 6. Remove the bones from the sea bream, break up the meat and mix it into the rice.Add some kinome seaweed or mitsuba to the rice to enhance the flavor and taste. ## Provider Information provider : Ehime Culinary Institute 

# Kyuuri to Kawa-Ebi no Nimono ｜ Our Regional Cuisines **Cuisine Name**: Kyuuri to Kawa-Ebi no Nimono **Region**: Our Regional Cuisines ## Main Lore Areas All of Kochi Prefecture ## Main Ingredients Used Jibai-Cucumber, River-Shrimp, Green shiso ## History, Origin, and Related Events River shrimp are bigclaw river shrimp. It is one of the specialties of Kochi Prefecture, taken from the Shimanto and Niyodo Rivers. This freshwater shrimp is about 9 cm long and is characterized by its long scissors, which are 1.5 times longer than its body length. The Shimanto River is inhabited mainly by two species of shrimp, the southern prawn and the Yamato prawn. Even today, the traditional fishing method "Shibazuke fishing", which takes advantage of the nocturnal nature of the fish, has been handed down. "Shibazuke fishing" is done using traps made of leafy bush branches and bamboos about one meter long. If the trap is left submerged at some depth near the mouth of the river for at least one day and night, the river shrimp will think it is a hiding place and take the trap. A long time ago, catching river shrimps in summer was a staple of children's river trips, and the shrimps became a side dish for dinner.The most common way to eat them is to take advantage of the flavor of the ingredients. Grilled or fried without peeling the skin, you can enjoy its crunchy texture and savory flavor. Another typical recipe is "Kyuuri to Kawa-Ebi no Nimono". It is said that "Kyuuri to Kawa-Ebi no Nimono" originated with fishermen who fished for river shrimp. ## Opportunities and Times of Eating Habits In Kochi Prefecture, it is still eaten as a summer delicacy. It is a staple menu item at restaurants and "Izakaya (Japanese style pubs)", but in recent years the catch has been declining and a fishing ban has been established. The most commonly used cucumbers are "Jibai-Cucumber", which are harvested in the summer. It is a large cucumber, nearly 30 cm in length, and although it is eaten raw, its firm flesh makes it a good partner for cooked dishes. ## How to Eat It is also delicious when eaten cold and goes well with hot summers. Put the water and river shrimp in a pot and heat when it comes to a simmer, add the cucumbers. In the process, season to taste with sugar, soy sauce, salt, etc. Finish by adding water and Katakuriko (=Potato starch) to thicken. Shrimp can be used in a wide variety of dishes, including grilled, boiled, and stir-fried. River prawns are rich in flavor, and when used as an ingredient in miso soup, they can also be used to make Dashi (=Japanese soup stock). ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)River shrimp are still handled in supermarkets and restaurants, although they are on the decline. Because rare river shrimp are expensive, "Kyuuri to Kawa-Ebi no Nimono" is prepared at home, substituting peeled shrimp and other ingredients. ## Ingredients - River shrimp: 200g - Jibai-Cucumber: 1 (400g) - Green shiso: 3 - Water: 1 1／2 cups - [A] Sugar: 1 tbsp. - [A] Light soy sauce: 2 tbsp. - [A] Salt: 1／2 tsp. - [A] Sake: 1 tbsp. - Katakuriko (=Potato starch): 1 tbsp. ## Recipe 1. 1. Cut jibai-cucumber in half lengthwise, remove seeds, and cut into 1 cm thick slices. 2. 2. Put river shrimp and water in a pot and heat. 3. 3. When it comes to a boil, add [A]. When it comes to a simmer, add the jibai-cucumber, and when the heat is turned off, add the water-soluble katakuriko, turn off the heat, and add the shredded green shiso. ## Provider Information provider : “Tosa’s Dining Table: Recipes from Mom”(Tosa Traditional Food Study Group) 

# Kokera-Zushi ｜ Our Regional Cuisines **Cuisine Name**: Kokera-Zushi **Region**: Our Regional Cuisines ## Main Lore Areas Muroto City ## Main Ingredients Used Eggs, Rice, Carrots, Shiitake mushrooms, Fish (mackerel, etc.) etc. ## History, Origin, and Related Events Sushi culture is one of Kochi Prefecture's representative food cultures. There is a wide range of variations, including not only the common "Nigiri-Zushi", but also "Oshi-Zushi," "Sugata-Zushi," and "Vegetable-Zushi," to name just a few. In the days when rice was precious, sushi was the best feast of all. Sushi was always eaten on special occasions such as weddings, funerals, celebrations for success in life, and “Kanreki (60th birthday) celebrations”. One typical type of sushi is "Oshi-Zushi". One type of "Oshi-Zushi" is "Kokera-Zushi", a local dish of Toyo-cho. "Oshi-Zushi" is a type of sushi in which vinegared rice and ingredients are piled one on top of the other in a square wooden frame, giving it a colorful appearance similar to a decorated cake. The layers of garnish give it the meaning of "Piling up joy", and it has been passed down through the generations as a good-luck charm. ## Opportunities and Times of Eating Habits "Kokera-Zushi", an essential part of celebrations and rituals, has a tradition of about 130 years. Although the ingredients are included, the purpose is to eat a full meal of rice. ## How to Eat The largest "Kokera-Zushi" is made with five "Shou" of rice. Freshly pulled out of its wooden frame, "Kokera-Zushi" is box-like in shape and is a sight to behold. It is then cut into bite-size pieces and served to the customers. In the East, fish that has been grilled and loosened is soaked in vinegar, and the vinegar extracted is used to make sushi vinegar, which is called "Su-Nigoshi". In the western part, the meat of the fish is also put into vinegar, but the fish is put directly into the sushi rice and called "Su-Koroshi". In the West, wet newspaper is wrapped around the fish so that it is nicely steamed. This allows the fish to be eaten without burning the flesh. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the past, it was made at home, but in recent years it is often purchased at supermarkets and other retailers. In 61st year of the Showa period(1986), "Kokera-Zushi" was selected as one of the "100 best rice balls in Japan". In Shirahama, Toyo-cho, the "Kokera Festival" is held every January, and "Kokera-Zushi" is served. In an effort to promote sushi culture, which is inseparable from the people of Kochi prefecture, both inside and outside the prefecture, the "Association to Promote Tosa Sushi" was established in 30th year of the Heisei period(2018) as a public-private partnership. ## Ingredients - Rice: 1.5 kg - [Su-Nigoshi] Medium mackerel: 1 (500g) - [Su-Nigoshi] Yuzu vinegar: 250 ml - Salt: 2 tbsp. - Sugar: 60-70g - Carrot: 2 medium (500g) - Dried shiitake mushrooms: 10 medium - Sugar: 1 tbsp. - Soy sauce: 2 tsp. - Eggs: 2 - Salt: A little - Carrot leaves: 5 leaves ## Recipe 1. 1. Wash rice 1 hour before cooking, drain in a colander, and soak in an equal amount of water for 30 minutes before cooking. 2. 2. Cut mackerel into 3 pieces, grill, devein clean, and remove bones and blood. Soak the mackerel in a quantity of yuzu vinegar to release its flavor and Dashi (=Japanese soup stock) (Su-Nigoshi). 3. 3. Peel carrots and cut into thin half-moon shapes. Soak shiitake mushrooms in water and cut into thick strips. Boil the carrots and shiitake mushrooms in the shiitake stock, season with soy sauce and sugar. Tear carrot leaves so that they retain their shape. Thinly fry the eggs (both sides) and cut into strips 3 cm long and 7 mm wide. 4. 4. Break the eggs, heat the oil in an omelette and cook the eggs thinly (on both sides). Cut into strips 3 cm long and 7 mm wide. 5. 5. Moisten the inside of the "Kokera-zushi" mold with vinegar. Fill the mold about 3cm high with sushi rice, arrange carrots, shiitake mushrooms, egg and carrot leaves on top, place a dividing board moistened with vinegar on top, and repeat the process. Place the last lid on the top, put a weight on top and leave it for 2 hours or overnight. 6. 6. Remove weight, lid, and pull out frame. Cut into 5 cm wide bars on a divider. ## Provider Information provider : “Tosa's Culinary Traditions" Toyo-cho Local Cooking Workshop 

# Kobu-Zushi ｜ Our Regional Cuisines **Cuisine Name**: Kobu-Zushi **Region**: Our Regional Cuisines ## Main Lore Areas Central Part of the Prefecture (Ita-Kobu-Zushi), Western Part of the Prefecture (Kuro-Kobu-Zushi) ## Main Ingredients Used "Shiroita-Kombu (=White kelp)”, Dashi kelp, Rice, Ginger, Sesame, etc. ## History, Origin, and Related Events The recipe for "Kobu-Zushi" is different in the central and western parts of the prefecture. The central part of the prefecture eats "Ita-Kobu-Zushi". This is sushi rice wrapped in thin, white, "Shiroita-Kombu (=White kelp)". On the other hand, the western part of the prefecture eats "Kuro-Kobu-Zushi," which has a contrasting black appearance. This one is wrapped in Kombu (=Kelp). They were all served to guests on celebratory occasions such as weddings, funerals, and other festivals and events. It is thought that the food culture in the region was divided because "Shiroita-Kombu (=White kelp)" was more expensive and harder to obtain. Unlike "Norimaki", "Kobu-Zushi" has no core ingredients.Another type of “Makizushi” is "Tamago-Zushi". This is sushi rice rolled with a thinly baked omelet. In the Nakamura area, customers were given a folded box containing "Kobu-Zushi," "Tamago-Zushi", "Maki-Zushi", and "Saba-no-Sugata-Zushi" to take home with them when they returned from a celebration. Since the boxes were given to each guest individually, the whole family worked together to prepare them, with help from neighbors. The preparation was hard work, but it was also a scene of happy family life. ## Opportunities and Times of Eating Habits In ancient times, making sushi was the job of men. Women helped by cooking and doing other chores. In the past, ordinary black Kombu (=Kelp) was used, which required a lot of preparation. First, Kombu (=Kelp) had to be boiled and hung from the ceiling of the barn to dry the slime. Drying makes it easier for the rice to stick together. The Kombu (=Kelp) used for "Kuro-Kobu-Zushi" is not boiled kelp, but wide Kombu (=Kelp) for sushi. The Kombu (=Kelp) was boiled sweet and spicy, dried, and then used for "Makizushi". ## How to Eat The sushi vinegar used to make "Kobu-Zushi" is also unique to each region. In the East, the fish is grilled and loosened, then soaked in vinegar, and the vinegar extracted is used to make sushi vinegar, called "Su-Nigoshi”. In the western part, the meat of the fish is also put into vinegar, but the fish is put directly into the sushi rice and called "Su-Koroshi”. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It can be eaten at restaurants in Kochi Prefecture, but "Kobu-Zushi" is more of a home-cooked dish rather than one that is purchased and eaten. ## Ingredients - Rice: 900g - [Mixture of vinegar] Vinegar (or Yuzu vinegar): 1／2 cup - [Mixture of vinegar] Sugar: 60-120g - [Mixture of vinegar] Salt: 18g - Ginger: 50g - Sesame seeds: 2 tbsp. - Ita-Kombu (=Kelp): 2 sheets - [A] Dashi (=Japanese soup stock): 1 cup - [A] Vinegar: 2 tbsp. - [A] Sugar: 4 tbsp. - [A] Salt: 1／3 tsp. - [A] Red pepper: 1 ## Recipe 1. 1. Add minced ginger to the [Mixture of vinegar] and stir into the cooked rice. Add sesame seeds and let the sushi rice cool. 2. 2. Boil the board kombu in [A] and dry it over chopsticks. 3. 3. Cut one piece into two, spread it on the “Makisu (=Bamboo mat)” and spread the sushi rice in the center, fold the “Ita-Kobu” from both ends and fold it into two. ## Provider Information provider : “Tosa’s Dining Table: Recipes from Mom”(Tosa Traditional Food Study Group)Image Source : Tosa Traditional Food Study Group 

# Kibinago no Hokaburi ｜ Our Regional Cuisines **Cuisine Name**: Kibinago no Hokaburi **Region**: Our Regional Cuisines ## Main Lore Areas All of Kochi Prefecture ## Main Ingredients Used Kibinago(=silver-stripe round herring) and okara(=soy pulp) ## History, Origin, and Related Events In Kochi prefecture, sardines were soaked in vinegar and made into sushi using “okara” (=soy pulp) instead of rice, and this was called “tamazushi” because in Kochi, people refer to okara as “otama”. Okara was used instead of rice because rice was considered a delicacy in the past. Okara is soy pulp which is a by-product of tofu and the people of Kochi made good use of it in this way. “Kibinago no Hokaburi” is a type of tamazushi using the fish “kibinago” (=silver-stripe round herring), which is a small fish measuring to around 10cm in length. The small kibinago is carefully opened by hand and soaked in vinegar and then wrapped around the okara. The cute roundness of the sushi is said to look like the shape of a person’s head which is how it got the name “Hokaburi”, meaning a person wearing a washcloth on their head.Sukumo city actively promotes “Kibinago no Hokaburi” as one of their specialties. Kibinago are caught in large amounts in Sukumo Bay and in 1985, the area caught over 3,000 tons of kibinago. The number of fish caught has since decreased but in in the early 1990s, more than 2,000 tons of kibinago were still being caught. Kibinago is still popular today and it is served at local restaurants as sashimi, tempura and “nanbanzuke” (=marinade of sweet and peppery vegetable sauce). In Shimanto city and surrounding areas, sardines are used instead of kibinago, and the dish is called “rokuyata”. ## Opportunities and Times of Eating Habits “Kibinago” (=silver-stripe round herring) is available throughout the year in Kochi. It is said that the kibinago caught during April to June when they spawn is most tasty. In the past, kibinago was eaten frequently. The fish is still popular in Kochi today, but less people prepare it at home. ## How to Eat Open the “kibinago” (=silver-stripe round herring) and soak in vinegar. Stir-fry the “okara” (=soy pulp) with dashi (=Japanese soup stock) that has salt and sugar added to it. Add a little vinegar to the okara when stir-frying. Mold the cooked okara into ball-shapes and wrap them with the kibinago.This dish is slightly sweet and when you put it in your mouth, the okara crumbles softly, creating a unique texture. It has a cute appearance and is healthy because it uses okara as a main ingredient instead of rice. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is sold at local supermarkets and delicatessens. Restaurants and tourist attractions around Sukumo city serve this dish as well. Kochi prefectures certifies people with extensive knowledge and skills in local cuisine as “Tosa Traditional Culinary Experts”. “Kibinago no Hokaburi” is taught by such persons at cooking demonstrations aimed to raise the recognition of traditional cuisine. ## Ingredients - Kibinago(=silver-stripe round herring): 150g - Salt: 1 tsp. - [A] Vinegar: 100ml - [A] Sugar: 1 tsp. - [A] Salt: 1 tsp. - Okara(=soy pulp): 400g - Ginger: 20g - [B] Sugar: 120g - [B] Soy sauce: 1 tsp. - [B] Vinegar: 90ml - [B] Salt: 1／4 tsp. ## Recipe 1. 1. Open the stomachs of the “kibinago” (=silver-stripe round herring) using your hands. Sprinkle salt onto the fish and leave for 10 minutes. 2. 2. Wash the kibinago with water and then soak them into the seasonings in list [A]. 3. 3. Combine finely minced ginger and the seasonings in list [B] with the “okara” (=soy pulp) and stir-fry on a low heat until the ingredients are heated. 4. 4. Once the okara has cooled, create ball shapes about the size of half an egg and wrap the kibinago around each ball. ## Provider Information provider : “Tosa’s Dining Table: Recipes from Mom” (Tosa Traditional Foods Study Group),Images provided by: Tosa Traditional Foods Study Group 

# Gimburo Zushi ｜ Our Regional Cuisines **Cuisine Name**: Gimburo Zushi **Region**: Our Regional Cuisines ## Main Lore Areas Otoyo Town ## Main Ingredients Used Gimburo beans(=black turtle beans), kintokimame(=red kidney beans), rice, ginger, sesame seeds ## History, Origin, and Related Events "Gimburo beans" are a type of black turtle bean which has been grown in households of Nishi-Toyonaga (this village is now a part of Otoyo town) for a long time. This bean is known to be healthy and is often referred to as “beans of longevity”, which is considered good luck. The beans were mostly consumed within the region. When cooked, the skin of the beans become soft and absorbs the flavor of the seasonings.It is said that the beans have the word “gin” (=silver) in its name because of its distinctive black and glossy appearance. “Buro” means immortal in Japanese. Another story behind the name is that around 1750, a person named “Ogin” living in Uemomohara village received the seeds of beans named “Furou” from a traveler and began to grow the beans in the region. “Gimburo Zushi” is a type of sushi with gimburo beans mixed in the rice. Sometimes, the recipe is made without vinegar or made into rice balls. ## Opportunities and Times of Eating Habits "Gimburo beans" are harvested between September and November of each year. “Gimburo Zushi” is served on special occasions such as for celebrations and festivals. The beans are also cooked and eaten during New Year holidays. They are also used to make “nabemochi” (=traditional Japanese rice cake confectionary) similar to “ohagi” for “Ohigan” holiday. ## How to Eat "Gimburo beans" are cooked with sugar to make them soft and sweet. Ginger, “gobou” (=burdock), carrots and other vegetables are simmered in “dashi” (=Japanese soup stock). The gimburo beans and vegetables are mixed with the sushi rice. It is important to cook the gimburo beans with water and let it simmer for enough time so that the beans become soft. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Young people were not interested in becoming farmers and so existing farmers became old and the production of "gimburo beans" went down significantly. In 2010, the town of Otoyo made efforts to revive the recognition of the beans, and made it a specialty of the region once again. Local hotels are collaborating with farmers of "gimburo beans" to create new products using the beans. In recent years, Baumkuchen and Swiss roll cakes using the beans have been made and sold. The region also sells cooked "gimburo beans" which can easily be used for recipes. Events relating to the planting of seeds and harvesting of the "gimburo beans" are held to raise awareness. In 2019, a new project was launched to create an illustrated book regarding "gimburo beans". In the past, the beans were only eaten by the local people but recently, Kochi prefecture is making efforts to the sell the beans throughout the country. They are also sold at local roadside stations. ## Ingredients - Gimburo beans(=black turtle beans): 150g - Sugar: 100g - Salt: 1 tbsp. - Rice: 1 sho(=1.5kg) - Kombu (=kelp): 2 - Water: 1800cc - [A] Vinegar: 100cc - [A] Vinegar made from yuzu citron: 100cc - [A] Salt: 30g - [A] Sugar: 120g - Chirimen jako (=dried whitebait): 50g - Ginger: 30g - Gobou (=burdock): 200g - Carrots: 120g - Freeze dried tofu: 2 - Large, dried shiitake mushrooms: 5 - Fried thin tofu: 2 - Warabi (=bracken): 200g - Bamboo shoots: 100g - [B] Sugar: 50g - [B] Soy sauce: 50cc - [B] Dashi (=Japanese soup stock): 3 cups - Akimame (=green beans): 150g - Sesame seeds: 50g - Egoma (=perilla): 25g ## Recipe 1. 1. Put the "gimburo beans"(=black turtle beans) and some water in a pan and simmer until soft. Once soft, add the sugar and simmer some more. 2. 2. Add the "chirimen jako" (=dried whitebait), minced ginger, and sushi vinegar (ingredients in [A]) and mix well with the cooked rice. 3. 3. Finely mince the Gobou (=burdock), carrots, freeze dried tofu, dried shiitake mushrooms, fried thin tofu, Warabi (=bracken), and bamboo shoots and simmer with the seasonings in [B]. 4. 4. Put some salt and water in a pan and cook the akimame (=green beans). Once cooked, cut the beans diagonally. 5. 5. Drain the water from the ingredients and mix with the sushi rice, sesame seeds and egoma. Top the rice with the kimame (=green beans). ## Provider Information provider : “Delicious Fudo Kochi: Eating is Learning” (Kochi Prefecture) 

# Simmered Stir-fried Royal Ferns ｜ Our Regional Cuisines **Cuisine Name**: Simmered Stir-fried Royal Ferns **Region**: Our Regional Cuisines ## Main Lore Areas Mountainous regions ## Main Ingredients Used Royal ferns, deep-fried tofu pouches, etc. ## History, Origin, and Related Events In mountain villages, "fried royal fern with oil," tofu paste, and simmered vegetables have been eaten since ancient times.Otoyo Town, located in the central part of the Shikoku mountain range, is one of the most famous places in Kochi Prefecture for the production of royal ferns. The town covers a vast area of 315.06 km2, more than 80% of which is covered by mountains and forests. Settlements and arable lands dot the steep slopes at elevations of 200 to 850 meters, where paddy rice and yuzu are cultivated in addition to royal ferns. Royal ferns are an important dietary staple because they can be preserved for a long period of time when boiled and dried. Harvested in spring, royal ferns are processed into dried royal ferns or boiled in water and shipped.In the old days, royal fern dishes were often served as part of meals on the day of rice planting. Because they go well with oil, and oil-based dishes help people stay fuller for longer, royal ferns were highly valued by farmers. ## Opportunities and Times of Eating Habits Because harvested royal ferns are dried and shipped all at once, dishes featuring royal ferns are commonly eaten on a daily basis. They are often served sabachi-style, where various side dishes are arranged on a single, large serving dish. ## How to Eat The drying process takes a lot of time and effort. First, the royal ferns are boiled in a special large cooking pot, then spread out on mats and dried in the sun. After the water has evaporated, they are rubbed and loosened on the mats and dried in the sun again. The process of rubbing, loosening, and drying in the sun is repeated five or six times, and when there is no water content left, the product is ready. It is said that this repetitive process softens the fibers of the royal ferns and makes them tasty.Dried royal ferns need to be rehydrated before cooking. When a pot of water comes to a boil, add the dried royal ferns and reduce the heat. Boil for 10 minutes, then turn off the heat and leave them to cool. Let them sit in the water for half a day to a day. If you boil them too long, they will become too soft and you will not be able to enjoy their texture.Stir-fry the rehydrated dried royal fern and deep-fried tofu pouches, add the dashi and seasonings, and simmer slowly until the flavors are absorbed. Finish off the dish by sprinkling over some sesame seeds or other garnish as an accent. Enjoy! ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Simmered Stir-fried Royal Ferns is still eaten in Kochi Prefecture on a daily basis. Supermarkets sell them boiled in water in packs for easy home cooking.Dried royal ferns produced in Kochi Prefecture are treated as a luxury item and sold at a high price. ## Ingredients - Dried royal ferns（rehydrated）: 300g - Deep-fried tofu pouch: 1 - Sugar: 2 tbsp. - Soy sauce: 3 tbsp. - Dashi: 1 cup - Oil: Appropriate quantity - Roasted sesame seeds: Just a little ## Recipe 1. 1. Cut the royal ferns in 4cm-long pieces. 2. 2. Cut the deep-fried tofu pouches into thin strips the same length as the royal ferns. 3. 3. Stir-fry the royal ferns in oil, add the dashi, deep-fried tofu pouches, and seasonings, then simmer. 4. 4. Arrange on a serving dish and sprinkle with roasted sesame seeds. ## Provider Information provider : “Tosa no Shokutaku Tsutaetai Ofukuro no Aji, Mama no Aji (The Tosa Table: Mother’s Home Recipes You Want to Pass On“ (Tosa Traditional Foods Study Group） 

# Chate aemono ｜ Our Regional Cuisines **Cuisine Name**: Chate aemono **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Chate (hayatouri) ## History, Origin, and Related Events When the hot summer is over and there are signs of autumn approaching, the season for chate arrives. Chaate is a plant of the Cucurbitaceae family that is native to tropical America. It was introduced to Kagoshima Prefecture from overseas in 1907, so it is commonly called “hayatouri.” It is a vine, and one of its characteristics is that it bears many fruits on its vines. It is also called “sennari” because a single plant produces 100 to 200 fruits. It is said that the English name “chayote” was passed down to Kochi Prefecture, and was corrupted to become “chate.” The fruits come in a variety of shapes, including pear, oval, and conical shapes. The colors vary from whitish to greenish.It is easy to grow and is a popular ingredient, especially in mountainous regions. It is rarely cultivated for commercial purposes and is often cultivated for home consumption. Many households grow them in their vegetable gardens or as green curtains for shade. For this reason, it is common for neighbors to share chate among themselves.Chate is often used as an ingredient in everyday home cooking, and chate aemono is especially easy to prepare, so it is easy to add to your daily cooking repertoire. ## Opportunities and Times of Eating Habits Around autumn, chate is sold at cheap prices at supermarkets and direct sales stores in Kochi Prefecture. When it is in season, many households eat chate dishes such as chate aemono. ## How to Eat If you eat it raw, you can enjoy its crunchy texture. It has a wide range of uses, including aemono, meat stir-fries, and vinegared dishes. New, young fruit can be eaten without peeling. If you want the chate to have a better texture, add a little vinegar when boiling it in water. It goes well with pork, and it is also delicious when cut into slightly thicker pieces and stir-fried with pork or bacon. Taking advantage of the shape of the chate, cut it in half lengthwise, slice it thinly, then make it into a bag shape and add sushi rice with black sesame seeds and pickled ginger to make sushi that looks just like nishikigoi. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Dishes using chate are still eaten throughout the prefecture. As a local dish, it is included in the school lunch menus of elementary and junior high schools in Kochi Prefecture and is very familiar to young people and children. ## Ingredients - Chate: 400g - Vinegar: just a little - tofu: 1／2 - Roasted sesame seeds: 2 tbsp. - Sugar: 2 tsp. - Salt: 1／2 tsp. ## Recipe 1. 1. Drain the tofu. 2. 2. Cut the chate into thin slices and pour boiling water with vinegar over them briefly. 3. 3. Grind the roasted sesame seeds in a mortar, add the drained tofu, grind more, and add the seasonings. 4. 4. Just before eating, squeeze the chate lightly and mix it with the dressing. ## Provider Information provider : “Tosa’s Dining Tables: Mom’s Taste That We Want to Share” (Tosa Traditional Food Research Group) 

# Tsugani-jiru ｜ Our Regional Cuisines **Cuisine Name**: Tsugani-jiru **Region**: Our Regional Cuisines ## Main Lore Areas Shimanto River, Niyodo River, and Monobe River basins ## Main Ingredients Used Tsugani (mitten crab), ryukyu (Indian taro stalk) , eggplant, etc. ## History, Origin, and Related Events "Tsugani-jiru" is one of the representative regional cuisines of Kochi prefecture. Tsugani refers to the mitten crabs that live in rivers such as the Shimanto River and Niyodo River. "Tsugani-jiru" is a soup made by crushing live crabs in a stone mill or blender to make soup stock. Tsugani are in season around autumn when Japanese knotweed and kudzu flowers begin to bloom. The fishing begins in the basin when the tsugani go downriver to spawn. Tsugani grow from a length of around 10cm to nearly 30cm. In addition to "Tsugani-jiru," there are many other dishes made with tsugani, including "Tsugani Somen" which uses the crab shell and the crushed body to make soup stock, and "Tsugani Meshi" made by cooking rice with the whole shell. ## Opportunities and Times of Eating Habits Tsugani are in season around autumn. During the spawning season, female crabs are said to be more delicious than male crabs, because they store more nutrients in their body. A fishing ban was enacted in recent years to protect the catch, and the official fishing season is open from August 1st to November 30th. It was often made at home in the past, but tsugani is difficult to obtain and prepare, so it is not as common to make it at home today. ## How to Eat Remove the shell and underside, then crush the tsugani in a stone mill (or blender). Strain the crushed crab in a colander, then place the liquid in a pot with boiling water. Cut the eggplant and ryukyu into an appropriate size, soak in water to remove the bitterness, then add to the "Tsugani-jiru." Season with soy sauce and sake to finish. In some reasons, soy sauce is added to remove the cloudiness prior to cooking. If you are concerned about the unique smell of tsugani, try adding additional ingredients such as ginger. Tsugani have large, hairy pincers, so please use caution when handling. Their pincers may come off when placed in boiling water, so place them in the water while still alive, then heat. When doing so, cover the pot and boil slowly to prevent the tsugani from escaping. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Tsugani is a Kochi prefecture specialty, and it can be eaten at local restaurants and tourist facilities when in season. "Tsugani-jiru" is often served at local events. Source: Agricultural Products Marketing Strategy Division, Agricultural Promotion Department, Kochi Prefecture / Tosa Traditional Food Study Group ## Ingredients - tsugani crabs: 3 to 4(about 500g) - eggplant: 1 - ryukyu (Indian taro stalk): 1／2 - Water: 5 cups - Soy sauce: 1 1／2 tbsp. - Salt: 1 tsp. - Sake: 2 tbsp. - perilla leaves: 3 ## Recipe 1. 1. Remove the shell and underside from the tsugani, then use a sturdy knife to crush into thin pieces on a cutting board. Once it's adequately crushed, put it in a blender with a bit of water to crush it into finer pieces (use some of the water specified in the ingredients to loosen it up). 2. 2. Place the crushed tsugani in a colander over a large bowl, then rinse and strain with the amount of water specified in the recipe to catch any shell pieces. 3. 3. Pour the strained tsugani juice into a pot, then heat and simmer with the thinly sliced eggplant and ryukyu. 4. 4. When cooked, the crab protein binds together to resemble egg-drop soup. 5. 5. Season with soy sauce, salt, and sake, then serve in bowls topped with shredded perilla leaves. ## Provider Information provider : "Tosa no shokutaku, tsutaetai, ofukuro no aji, mama no aji" (Tosa Traditional Food Study Group) 

# Konchin ｜ Our Regional Cuisines **Cuisine Name**: Konchin **Region**: Our Regional Cuisines ## Main Lore Areas Otoyo Town ## Main Ingredients Used Burdock root, flour (all-purpose), egoma ## History, Origin, and Related Events Otoyo is a valley town located in the center of the Shikoku Mountains area. "Konchin" is a local Otoyo confection in which ample amounts of flour batter are added to burdock root shavings. It has a simple taste like oyaki (wheel cakes), and is deeply familiar to men and women of all ages as a snack when one is hungry. The unique firmness of the burdock root becomes addictive, and one finds oneself reaching for more."Konchin" is made from all-purpose flour, the main ingredient in noodles. The flour that farmers make for home use is called "jigona," which refers to all-purpose flour. All-purpose flour was the staple food in periods when rice was unobtainable, and it is said that "konchin" also uses all-purpose flour because of this.Egoma is mixed into the batter of "konchin," but in the past, hemp seeds were used instead of egoma.Additionally, "konchin" is a classic item that is dished up in the Sawachi/Sahachi cuisine of Otoyo. ## Opportunities and Times of Eating Habits It is eaten throughout the year, partly because the ingredients are easily obtainable. In recent days it is not eaten everyday as much as it was in the past, but it pervades as a nostalgic snack. ## How to Eat Cut burdock root into short pieces and shave into slivers. Soak in water until the scum comes out. Saute in a frying pan, and season with dashi broth and soy sauce. Gently mix the burdock root with flour, sugar, salt, water and egoma to make the batter. Spread thinly onto a heated frying pan and grill both sides until golden brown to make fragrant "konchin." Putting in an ample amount of burdock root makes for a chewier texture. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Recipes for "konchin" are available on the Otoyo Town website since it's a special product of the reason. Additionally, "konchin-making experiences" are held for tourists. It is taught by the "Otoyo District Fishing and Agricultural Village Women's Group Research Society," which is run by local housewives. One can experience actual household flavors passed down in families. It is also featured on the menus of cooking classes in local middle schools as part of their dietary education; this is an example of projects underway to pass down this cultural legacy. ## Ingredients - Burdock root: 100g - Sugar: 1 tbsp. - Oil: suitable amount - Dashi broth: 1 cup - Salt: 1／2 tsp. - Soy sauce: 2 tsp. - Water: 1 cup - Flour (all-purpose): 150g - Egoma: 1 1／2 tbsp. ## Recipe 1. 1. Cut and shave burdock root into short, thin slivers. Soak in water and remove scum. 2. 2. Heat oil in a frying pan and saute burdock root. Add dashi broth and soy sauce and continue to saute. 3. 3. Add sugar, salt, water and sauteed burdock root to flour and gently mix. Then mix in egoma. 4. 4. Heat oil in a frying pan, scoop the batter with a ladle and spread thinly on the pan. Grill both sides until browned. Let cool and cut into appropriately sized pieces. ## Provider Information provider : "Tosa no Shokutaku Tsutaetai Ofukuro no Aji Mama no Aji" (Tosa Traditional Foods Research Society) 

# Imobera Azuki ｜ Our Regional Cuisines **Cuisine Name**: Imobera Azuki **Region**: Our Regional Cuisines ## Main Lore Areas Ino-machi ## Main Ingredients Used Imobera, azuki beans ## History, Origin, and Related Events Known for being the production area of Tosa washi paper, Ino-machi is located in the central part of the prefecture. In this area, people have since long ago called dried sweet potatoes, cherished as the taste of winter, “hera.” After thoroughly boiling whole sweet potatoes for many hours, they are hung up to dry as-is, and once the outsides have begun to dry, they are sliced into rounds and dried again; the finished product is called “yudebera” or “nibera.” “Imobera azuki” is a confection local to Ino-machi, in which yudebera and azuki beans are boiled with sugar. It is distinct for its sticky texture and fluffy, unsophisticated sweetness.In areas outside of Ino-machi, yudebera are commonly called “higashiyama.” Higashiyama may be eaten as-is or slightly toasted for an even more superb taste. Higashiyama’s moist texture and rich sweetness make it popular as a prefectural product. “Imobera azuki” is a name limited to Ino-machi, but it is also deeply familiar to the people of Kochi Prefecture. ## Opportunities and Times of Eating Habits In the past, sweet potatoes were a supplemental food to rice and wheat, and made into dried sweet potatoes. Since dried sweet potatoes last for a long time, they have since long ago been eaten throughout the year as preserved foods. The night before going to do farm work, people would soak yudebera in a pot filled with water, which would absorb the water content to its core and be softened the next morning. This became a snack or lunch eaten during a break in farm work.Sugar is added when making “imobera azuki,” but in the past when sugar was scarce, muscovado was used. Because of that, it was a different color from the “imobera azuki” of today, and it is said that it appeared completely black. ## How to Eat Wash the yudebera well and soak in water. Boil the azuki beans in water, strain and dispose of the water, removing the scum, and simmer on low heat. At this time, take care that the beans don’t fall apart while cooking. Heat the yudebera without removing it from the water, let it cook thoroughly until it softens, and slightly mash it. Add the azuki beans to the mashed yudebera, briefly boil and add salt and sugar to finish.Each household’s preference tends to come out in the amount of sugar used, but if making it to be eaten as a snack, it can be enjoyed with a generous amount of sugar added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Opportunities to make it at home have now dwindled, but one can buy it at supermarkets and direct sales points. ## Ingredients - Yudebera: 300g - Azuki (boiled): 150g - Sugar: 130g - Salt: a little ## Recipe 1. 1. Wash the yudebera well and soak in water with a pinch of salt for 4-5 hours. 2. 2. Boil the azuki beans from scratch, then strain and discard water and scum. Simmer well on low heat, taking care that the beans don’t split. 3. 3. Heat 1 without removing it from the water, and boil until it softens. Mash until it’s a little pulpy. 4. 4. Add half the sugar to the mashed sweet potatoes, then add the azuki. Boil briefly, add the remaining sugar, and cook it so it doesn’t harden too much. ## Provider Information provider : “Oishii Fudo Kochi Taberu koto wa Manabu koto” (Kochi Prefecture) 

# Hachiku to Endo no Nimono(Henon Bamboo and Green Pea Stew) ｜ Our Regional Cuisines **Cuisine Name**: Hachiku to Endo no Nimono(Henon Bamboo and Green Pea Stew) **Region**: Our Regional Cuisines ## Main Lore Areas All regions in Kōchi prefecture ## Main Ingredients Used Henon bamboo, green peas ## History, Origin, and Related Events Bamboo shoots are often eaten in Kōchi prefecture. mōsō bamboo is in season at the beginning of spring, followed by Henon bamboo, and madaké bamboo. Square bamboo is a local specialty of Nankoku City that is harvested in the fall. Azouno district in Kōchi City is known for its local specialty of bamboo shoots that include various cultivars, including mōsō bamboo, golden bamboo, madaké bamboo, and square bamboo.As with bamboo, there are also a great variety of bamboo shoot dishes: there is “aradaki”, offcuts from skipjack tuna cooked with bamboo shoots; the bamboo shoot packed “bamboo shoot sushi”; bamboo shoots topped with vinegared miso or pepper tree bud dressing; and a great number of other dishes born from the crops of each region being mixed together.Awadake and pea stew" is a popular bamboo shoot dish in Kochi Prefecture. The bamboo shoots are long and thin with reddish-purplish skin. The combination of seasonal ingredients is a dish that is very seasonal, as the peas also begin to bear fruit around May, when the bamboo shoots begin to appear on the market after the moso bamboo. ## Opportunities and Times of Eating Habits After moso bamboo is available around spring, Awantake bamboo is marketed around May and June.“Green peas”, also called wild peas, are said to have been eaten since the Nara period (710-794 CE). In the past many farmers cultivated green peas which they harvested in the springtime, and would eat in dishes like peas and rice. The peas also froze well, so they could be had all year round.When bamboo season comes around, dishes using Henon bamboo shoots appear more frequently on the common household table. Henon bamboo and green pea stew is one of the dishes among them. In the past the stew was often used as a small side dish in bento boxes, and many of the older generation carry a nostalgia towards it. ## How to Eat Peeled Henon bamboo shoots are boiled and cut into bite-sized pieces. The shoots are simmered in a dashi stock made with dried sardines or kombu kelp, dried bonito flakes, and other seasonings, after which the shelled green peas are added in. The flavor is adjusted with additions of sugar, mirin cooking wine, or soy sauce; once sufficiently stewed, the dish is ready.When preparing the bamboo shoots for boiling, a vertical incision should be made to peel off the skin, then the shoots submerged in a large pot with plenty of water. Add in a fistful of rice bran and a few chili peppers, boil for an hour, then leave it all to cool. Any unused bamboo shoots can be placed in cold and saved in the fridge for 2~3 days, allowing you to use them for other dishes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now, Henon bamboo and green pea stew is eaten regularly in homes. It can also be found on school lunch menus in Kōchi prefecture as well as in restaurants. ## Ingredients - Henon bamboo shoots: 300g - Green peas: 70g - dashi stock: 1 1／2 cup - [A] sugar: 2 tbsp - [A] soy sauce: 1 1／2tbsp - salt: 1／2 tsp - mirin cooking wine: 1tbsp ## Recipe 1. 1. Peel the bamboo shoots and boil, then cut into rounds 2. 2. Add the bamboo shoots to the dashi stock, bring to a boil then add the seasoning. Add the peas and simmer over a medium flame. ## Provider Information provider : Tosa's Table - let's tell the Taste of Mother's Home - Mama's Taste (Tosa Traditional Food Research Society) 

# Taimo no Korobashi ｜ Our Regional Cuisines **Cuisine Name**: Taimo no Korobashi **Region**: Our Regional Cuisines ## Main Lore Areas All areas within the prefecture ## Main Ingredients Used Taimo (taro), white sesame seeds ## History, Origin, and Related Events In Kochi Prefecture, taro is called taimo and has been eaten since long ago as a valuable source of nutrients that ranks second to rice. It does not lack sweetness and has a soft and flaky texture. It also has a unique viscosity. Large ones were made into "taimo rice;" it is said that this was a way to bulk up meals during the war when rice was difficult to obtain. Smaller ones were used as an ingredient in miso soup, candied mash, and stews. "Zuiki," their dried stems, were harvested before the harsh winter came, peeled, dried and stored as a preserved food in people's homes.Sakawa Town, located in the mid-western part of the prefecture, flourished as the castle town of chief retainer Fukao of the Tosa Domain; even now sake breweries, sake storehouses, and old merchant houses are still part of the charming townscape. This area had similar taimo-eating customs as other areas; however, "taimo no korobashi" is a local food unique to this area. This is a dish that uses taimo and resembles "nikkorogashi" (root vegetables boiled in broth). It is distinct in that soy sauce and sugar are used to give it a salty-sweet flavor, with sesame sprinkled on as a finishing touch. It is said that it was named "korobashi" since the taimo is tossed ("korobasu") with sesame. Since the preparations take time, it is said that this was a dish made when there was time to spare. ## Opportunities and Times of Eating Habits It is eaten from from fall to winter, when taimo are in season. In the past, it was also made as a snack for children.Since the taro corm multiplies into the taro cormel, and again into the taro cormlet, it is known as a symbol of the perpetuation of one's descendants. The auspicious "taimo no kinton" (sweetened mashed taimo) is also added to the "sawachi ryori" (large dish with local specialties) served at important family ceremonies. ## How to Eat Cooking it begins with removing the skin from the taimo: boil the taimo, strain and then peel it. In a pot full of water, add the taimo, soy sauce, and sugar. Boil thoroughly until the broth evaporates. Boil it down even further once the broth evaporates, dress with toasted white sesame seeds, and enjoy. In other areas, it is also eaten as dengaku, where the boiled taimo is skewered and brushed with miso, as well as cooked in hot pots with Japanese mitten crab. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)You can buy taimo in the supermarkets and direct sales points of special production areas typified by Sakawa Town. ## Ingredients - Taro cormel: 600g - Sugar: 3 Tbsp - Soy sauce: 4 Tbsp - Mirin: 2 Tbsp - White sesame seeds: 3 Tbsp - Dashi broth: suitable amount - Yuzu peel: a little ## Recipe 1. 1. Put the unpeeled taro cormel in hot water and boil for 3-5min; strain and push the insides of the taro cormel out by pinching the skin. 2. 2. Put the peeled taro cormel into a pot, add dashi broth and seasoning to just cover the taro cormel and boil. Once boiling, set heat to low and simmer until the broth evaporates. Jiggle the pot to give it luster. 3. 3. Transfer to a flat dish, cool by fanning it, and toss with fragrantly toasted white sesame seeds. 4. 4. Transfer to bowl and sprinkle with thinly sliced yuzu peel. ## Provider Information provider : "Tosa no Shokutaku Tsutaetai Ofukuro no Aji Mama no Aji" (Tosa Traditional Foods Research Society) 

# Kure no nimono ｜ Our Regional Cuisines **Cuisine Name**: Kure no nimono **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Whale, kirikonbu, radish, carrot, konbu, konnyaku, etc. ## History, Origin, and Related Events The local dish eaten at New Year's Eve in Kochi Prefecture is "Kureno-ni-nimono" (simmered dishes at the end of the year), which contains whale meat. This dish was eaten with the wish that by eating something as large as a whale, one would "become a big fish. In the days when whales were readily available, it was a common sight to see them lined up at fish shops as New Year's Eve approached. In the mountainous areas, dried whale called "koro" was an indispensable ingredient.The port city of Muroto was responsible for Kochi's whale eating culture. Whales cross Tosa Bay as they migrate north and south across the Pacific Ocean. Fishing groups called "Kujigumi" whaled whales at that time of year. Tosa Bay is also known as the birthplace of Tosa whaling, and whaling is said to have begun in the early Edo period. Whaling in Tosa Bay continued for more than 300 years until 1936. Even today, Tosa Bay is a migratory course for whales, and whale watching and other whale watching activities are conducted there. ## Opportunities and Times of Eating Habits The "Kureno-ni-nimono" (simmered dishes at the end of the year) is also known as a good luck charm, and the custom of eating simmered whale dishes on New Year's Eve has been handed down to this day.Whale dishes were also eaten on a daily basis in areas where whaling was practiced. ## How to Eat Whale has a lot of lean meat, and its belly and tongue are also treated as delicacies, so there are few parts that go to waste. Not only boiled, but also half-thawed sashimi is eaten, giving it a crispy texture. There is a wide range of variations, such as the standard "fried tatsuta" and "hari-hari-nabe" cooked with potherb mustard. In Echi-cho, there is a traditional way of eating it boiled together with Ohirakabu, a traditional vegetable.When making the stew, the whale is first boiled in a pot. At this time, take off the scum as often as possible. If the meat is simmered too long, it will become tough, so it should be removed when the time is right. Add soy sauce, mirin, and sugar to the whale stock, season to taste, and simmer again with the pre-boiled daikon radish, carrots, and konnyaku. When the vegetables are cooked, add whale meat and kelp to finish. ## Efforts for Preservation and Succession After Japan stopped commercial whaling in 1988, whale meat became hard to obtain. With that, the whale eating culture has been disappearing, but restaurants and tourist facilities in Muroto City are still serving whale dishes. With the resumption of commercial whaling, whale meat is now available in small quantities in the fresh fish section of supermarkets. A project to revive traditional vegetables native to Tosa is underway, and the traditional vegetable "Ushioena" (a species of potherb mustard), which is indispensable for "Haribari-nabe" (Haribari hot pot), has been revived. ## Ingredients - whale (Cetacea spp.): 200g - Daikon radish: Half a daikon (500g) - carrot: 1 carrot (100g) - 1 burdock root: 1 or 2 (100g) - taro: 3-4 pieces (200g) - konnyaku: 1 chop (250g) - kelp thread: 20g (1.5 oz) - Niboshi (if there are too many whales, it is unnecessary): - Water: 4 cups - soy sauce: 1／3 cup - sugar: 4 tbsp. - sake: 2 tbsp. ## Recipe 1. 1. Remove the skin of radish, carrot and taro and cut them into desired shapes. Wash burdock root with a scrubbing brush, slice diagonally and soak in water. Cut konnyaku into 1cm-thick reins (tazuna). 2. 2. Cut thin slices of whale into bite-sized pieces, boil in water, and carefully scoop out and discard the scum. 3. 3. When the scum is gone, add the chopped vegetables and konnyaku, dried fish and kelp, and simmer. 4. 4. Add soy sauce, sugar and sake to taste. ## Provider Information provider : "Tosa no shokutaku, tsutaeru momma no aji" (Tosa Traditional Food Study Group) 

# Tohu no umezu zuke ｜ Our Regional Cuisines **Cuisine Name**: Tohu no umezu zuke **Region**: Our Regional Cuisines ## Main Lore Areas Tsunoyama area ## Main Ingredients Used Tofu, ume vinegar ## History, Origin, and Related Events Tofu was first eaten in Japan in the late Heian period (794-1185). It is said to have been introduced from China.In Kochi Prefecture, tofu was introduced by Park, who was brought back by Chosokabe Motochika, a feudal lord of Tosa Province, when he went to Korea. It is said that Yamauchi Kazutoyo, lord of the Tosa domain, also recommended the monopoly of tofu in Karajinmachi. At that time, tofu was made using the "nama-shibori" method, in which the juice of soaked and ground soybeans (kure) was squeezed out of a cloth bag, boiled, and then nigari (bittern) was added to coagulate the juice. Tofu was a delicacy served at Shinto rituals and New Year's celebrations, and it was not uncommon for families to make their own tofu.Tofu with ume (plum) vinegar is a local dish handed down in the Tsunoyama area. Tofu produced in this area is characterized by its toughness. Tofu with ume plum vinegar" is made by marinating firm tofu in ume plum vinegar, and has been made as a preserved food. It was also sold at a high price as a luxury food.The red appearance stained with ume vinegar is brilliant. It is high in salt and has a strong flavor. ## Opportunities and Times of Eating Habits It developed and spread as a reserve food and preserved food in mountainous regions. It is still made and eaten at home. It is often made for private consumption and is not widely distributed. ## How to Eat Tofu with pickled ume plum vinegar is characterized by its refreshing sourness and sticky texture.Drain the firm tofu well and grill it over a charcoal fire repeatedly, turning it upside down. After the tofu has cooled, marinate it in ume (plum) vinegar for one week to ten days. Because of its high salt content, it is best to cut it into thin slices when eating it, and it is also a perfect accompaniment to alcoholic beverages.When grilling, be careful not to burn the surface. If the surface is burnt, the finished product will turn black, and even if it is marinated in ume vinegar, it will not turn a bright pink color. Also, if you try to remove the moisture from the surface by microwaving, it will become crispy and not tasty. ## Efforts for Preservation and Succession Local volunteers in the Tsunoyama area are promoting the cheese by naming it "Tsunoyama Cheese" to give it a cheese-like texture and make it more approachable to young people. ## Ingredients - tofu: 1 piece - Ume vinegar: 5 cups ## Recipe 1. 1. Cut cotton (momen) tofu into 1／4-thick slices, lay a cotton cloth on a piece of newspaper (kitchen paper), place the tofu on the cloth, then the cloth, then the newspaper (kitchen paper), and repeat the process, placing a weight on a cutting board, and leave to drain for 1 to 2 hours. 2. 2. Grill the tofu on both sides over charcoal. Grill the tofu on both sides over charcoal, turning it upside down repeatedly so that the surface becomes golden brown. 3. 3. Marinate 2 in ume vinegar for 1 week to 10 days. ## Provider Information provider : "Delicious Fudo Kochi: Eating is Learning" (Kochi Prefecture) 

# Kirazumochi ｜ Our Regional Cuisines **Cuisine Name**: Kirazumochi **Region**: Our Regional Cuisines ## Main Lore Areas Ogawa District, Sagawa Town ## Main Ingredients Used Okara (bean curd), glutinous rice, azuki beans ## History, Origin, and Related Events Okara, a byproduct of tofu production, is eaten in many parts of Japan and is called variously "Unohana", "Kirazu", "Kara", "Kasu", and "Otama". The name "kirizushi" is derived from "kirizushi," which means that it does not need to be cut with a knife when cooking. Also, dishes using "kirizushi" were served at wedding celebrations as a good luck charm, with the hope of "never breaking the marriage bond".Kirazu mochi is a local sweet made from this bean curd. Kirazu mochi is a rice cake made of glutinous rice and kirazu mixed with sweet red bean paste, and is only found in the Ogawa area in the western part of Sagawa.In the old days, it was customary to make tofu before New Year's, and each family would ask a contracted soybean grinder to grind a square of soybeans for them. Making tofu produces okara (bean curd). This bean curd was made into "kirazu-mochi" and eaten at New Year's, just like tofu.In Kochi Prefecture, sweetened and roasted okara has been a common side dish for a long time, including "tai no tama-mushi" (sea bream steamed in soy sauce), which is made by stuffing seasoned okara into the back of open sea bream and steaming it; "tama-zushi" (sushi ball with sardines in vinegar), which is made by rolling okara into round balls and placing them on top; and "kibinago no hokaburi" (yellowtail roe wrapped with kibinago), which is made by rolling okara with kibinago. and "Kibinago no Hookaburi," which is made by wrapping okara with kibinago (dried yellowtail). ## Opportunities and Times of Eating Habits It was made and eaten with tofu before New Year's Day. In the old days, glutinous rice was expensive, so kirizumochi was mixed with glutinous rice to increase the bulk, but now it has taken root in the region as a local sweet. Kirazu mochi is popular among men and women of all ages for its mild sweetness and nostalgic flavor. ## How to Eat Soak glutinous rice in water, drain and steam. Lightly steam the kirizushi separately from the glutinous rice. After pounding the glutinous rice, add kirizushi, salt, and sugar, and pound again. The rice cake can be kept soft for about 2 days.The rice cake can be eaten while still soft for up to two days. ## Efforts for Preservation and Succession It is sold at side dish shops and direct sales stores in the town of Sagawa.During New Year's events, "kirazu mochi" is made and served mainly by women's groups active in the community. ## Ingredients - Okara (bean curd): 1kg - Glutinous rice: 1kg - Salt: 30g - Sugar: 500g - Azuki bean jam: 80 pieces - soybean flour: as needed ## Recipe 1. 1. Drain and steam glutinous rice that has been soaked in water for at least 2 hours. 2. 2. Lightly steam okara separately from rice. 3. 3. Pound the steamed glutinous rice and when it is clean, add okara, salt and sugar and pound some more. 4. 4. Transfer the rice cake to a bowl, dip your hands in water, tear into pieces, add bean jam, roll into a ball, and sprinkle with soybean flour. ## Provider Information provider : "Delicious Fudo Kochi: Eating is Learning" (Kochi Prefecture) 

# Koushimeshi ｜ Our Regional Cuisines **Cuisine Name**: Koushimeshi **Region**: Our Regional Cuisines ## Main Lore Areas Otsuki Town ## Main Ingredients Used iwanori (seaweed), rice, takuan (pickled radish), chirimenjako (dried young sardines) ## History, Origin, and Related Events Otsuki Town is a seaside town located in the southwestern part of the prefecture. In the town, agriculture such as rice cultivation, leaf tobacco cultivation, and horticulture are practiced, and fishing is practiced in the coastal area that forms a rias coastline. In one part of the town, there is a tuna aquaculture industry. The production of tuna is one of the highest in Japan.Koshi-meshi" is a dish that the people of Otsuki eat on New Year's Eve. Koshimeshi" is rice cooked with chirimenjako (dried baby sardines) and finely chopped fish, and is said to have started as "koshimeshi" and gradually changed to "koshimeshi. An indispensable part of koshimeshi is iwanori, which is mixed into the rice as a finishing touch. Iwanori is called "menori" in this region. During the cold winter months, people dip themselves chest-deep in the sea to gather menori. Although the menori pickers wear "yanza," a cotton garment made of stitching, it is still cold in the frigid sea.In the port city of Sukumo, menori is also used to make a rice dish. This dish is called "momoburi," and consists of cooked daikon radish, burdock root, carrots, and other ingredients mixed with rice and topped with lightly roasted menori. The word "moburi" is derived from "to smear. ## Opportunities and Times of Eating Habits Koshimeshi is eaten during the New Year's Eve holiday season, using menori seaweed, which is in season in winter.In Otsuki Town, koshimeshi rice was a staple of the New Year's Eve celebration, and until a decade ago, there was almost no custom of eating soba noodles on New Year's Eve.In recent years, menori has become hard to find, and some households use mominori instead. ## How to Eat Chop takuan into small pieces and lightly roast menori. Mix rice with dried baby sardines, soy sauce, and sugar, and let sit until the ingredients are well blended. When the rice has cooled to human skin, mix in the takuan and nori. The subtle sweetness of the takuan and sugar is a characteristic of this dish.Bonito flakes may be used in place of chirimenjako (dried young sardines). If you want to add color to the dish, add fish cake or other ingredients.After chopping takuan, squeeze it out with a dish towel before mixing it with rice. ## Efforts for Preservation and Succession The dish is served at tourist facilities and restaurants, as well as at school lunches in local elementary schools, and is still passed down as a part of the local food culture. ## Ingredients - rock seaweed: 1 or 2 sheets - Rice(5gou): 750g - pickled daikon radish: 1／3 daikon radish - dried baby sardines: 100g - light soy sauce: 2 tbsp - sugar: 1 tbsp ## Recipe 1. 1. Wash rice, drain in a colander, and let stand for 30 minutes before cooking. 2. 2. Cut takuan into 1 cm strips and wring out the strips with a cloth. 3. 3. Grill the iwanori seaweed to a nice color. 4. 4. Mix the rice with the dried baby sardines, soy sauce, and sugar, and let cool slightly. 5. 5. When the rice has cooled to human skin, add takuan (radish) and nori (seaweed). ## Provider Information provider : "Delicious Fudo Kochi: Eating is Learning" (Kochi Prefecture) 

# Himeichi to mikan no karashini ｜ Our Regional Cuisines **Cuisine Name**: Himeichi to mikan no karashini **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Himeichi, mandarin oranges (or yuzu or butsubikan) peels, chili peppers, etc. ## History, Origin, and Related Events Himeichi is a small fish caught in small bottom trawls in Tosa Bay. Its official name is Hourai goatfish. Because of its low price, it is often used as a substitute for Thai fish. It is called "asunaru" or "asunaro" depending on the region because it means "let's be a sea bream tomorrow.Himeichi's white flesh has a refined taste without any peculiarities. It is therefore used in a wide variety of dishes, such as grilled, dried, and sashimi. The smaller ones, in particular, are often cooked together with mandarin oranges in a "spicy stew. ## Opportunities and Times of Eating Habits Himeichi is in season from fall to winter. It is sometimes used as a substitute for Thai for special occasions.The head and bones of himeichi can also be eaten, so in the past when it was inexpensive to procure, "spicy stew" was often eaten instead of preservative food. It was not uncommon for the himeichi sold by hawkers to be old, and in such cases, the fish was cooked over a brazier for several days. Because it can be preserved well, it is made in large quantities at the end of the year, as people say, "The end of the year will not come without spicy stew. It was also a standard side dish for lunch boxes.Nowadays, the opportunity to cook himeichi at home is decreasing due to the need to cook it for a long time and the difficulty of obtaining fresh himeichi. ## How to Eat Remove the scales and guts from the himeichi, and cook over low heat with hot pepper seeds. Add the peel of mandarin oranges that have been boiled, chopped, and soaked overnight, and seasonings. Simmer over low heat until all the liquid is absorbed. The refreshing aroma of citrus fruits and the tangy flavor of hot pepper accentuate the taste. It is said that simmering with hot sauce softens the bones of himeichi.Each family has its own recipe, such as cooking the fish without removing the guts, and each family has its own taste. The individuality of the recipe also manifests itself in regional differences. In the Kagami region, citrus fruits such as butsudan are used. In the Tosa-Yamada region, ryukyu (the leafstalk part of hasuimo) is sometimes added. The fibers of the leafstalks become mellow and give the dish a different texture than before. In the Kera region, half the amount of yuzu and leafy green chili peppers are used for himeichi. ## Efforts for Preservation and Succession It is sold at supermarkets in the side dish section. ## Ingredients - Himeichi: 500g - soy sauce: 4 tbsp. - vinegar: 2 tbsp. - sugar: 4 tbsp. - red pepper: 2 pcs. - sake: 2 tbsp. - Yuzu peel: 1 piece ## Recipe 1. 1. Remove the scales and guts from the himeichi and place them in a pot with enough water, vinegar, and seeded chili peppers to cover them. 2. 2. When the bones become tender, add the chopped yuzu peel and seasonings. 3. 3. When the liquid is reduced, grind the bones and meat finely in a mortar while still hot. ## Provider Information provider : Tosa Traditional Food Study Group 

# Stir-fried stalks of sweet potatoes ｜ Our Regional Cuisines **Cuisine Name**: Stir-fried stalks of sweet potatoes **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Sweet potato stalk, tempura (Satsuma-age) ## History, Origin, and Related Events In Kochi Prefecture, there is a food culture of eating sweet potatoes and pumpkin stems. The stem is the "petiole" that connects the leaves to the stem. When you say "Imo no kuki (potato stem)" dish, it is generally made with sweet potato stems. The climate of Kochi Prefecture has a lot to do with the fact that the locals started eating stems. Due to the hot and humid climate of Kochi Prefecture, the stems of sweet potatoes and pumpkins flourish in the fields during the summer months. Farmers used the stems for food, and it has spread as a wisdom of living. Nowadays, it is readily available at supermarkets in urban areas and is eaten by ordinary households, but reportedly this is a trend that began to emerge after the migration of people from rural areas to the cities. Farming housewives used to peel the stems of sweet potatoes and sell them at the Sunday market. The stems were important for the family's finances, as they generated additional income from them. Because of the vestiges of this, there is still a common phrase among the elderly, "Come on, let's peel off Imo no kuki (sweet potato stems)" after spending money. ## Opportunities and Times of Eating Habits Stems of sweet potatoes were eaten during the off-season when summer vegetables were hard to find. During the war, sweet potato stems were eaten as a snack.The custom of eating the stems, which is unique to Kochi Prefecture, has been handed down to this day and is a familiar dish in many households. Prepared stalks are also sold to the general public for easy home cooking. ## How to Eat The stems are characterized by their crunchy texture. The texture and flavor of the stems differ depending on the vegetable, such as sweet potatoes and pumpkins, but they are all used in stir-fries, stews, tofu paste, and other dishes. Because they are colorful, they also go well with gomokuzushi (five-stringed sushi).In the case of sweet potatoes, the soft part of the branching end of the vine-like stem is eaten.Peel the stem of the sweet potato and boil it. Saute the pre-boiled sweet potato stems in a pot. After lightly sauteing, boil them in soup stock and add seasonings such as sugar and soy sauce. Finish by garnishing with a small red pepper cut into small pieces.Tempura (in Kochi Prefecture, tempura is deep-fried fish paste called satsuma-age) is often added to this dish. ## Efforts for Preservation and Succession Tempura is still eaten on a daily basis. Some stems sold at supermarkets and direct sales outlets are pre-boiled and ready to be cooked. ## Ingredients - Sweet potato stems: 400g (pre-cooked) - oil: 1 tbsp. - soup stock: 2／3 cup - sugar: 2 tbsp. - soy sauce: 2 tbsp. - red pepper: 1 ## Recipe 1. 1. Cut the prepared sweet potato stems into 4 cm pieces. 2. 2. Heat oil in a pan, add 1, saute lightly, cook in broth and add seasonings. 3. 3. Finish by adding red pepper cut into small pieces. ## Provider Information provider : "Tosa no shokutaku, tsutaeru momma no aji" (Tosa Traditional Food Study Group) 

# Bonito tataki ｜ Our Regional Cuisines **Cuisine Name**: Bonito tataki **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Bonito,garlic,condiments such as onions and green onions ## History, Origin, and Related Events Bonito, the prefectural fish of Kochi, is a common foodstuff eaten on a daily basis. “Bonito tataki " was a fisherman's meal on board a boat, and was later introduced to the public. At a time when preservation techniques were not available, a method of “tataki” had been developed as a way of eating less fresh bonito on board. “Bonito tataki” reduces the fishy smell of bonito. The word "tataki" means "tataku (“beat” in Japanese) as the name implies. It is said to have originated in the cooking process, where it was tapped with salt or sauce to blend the flavors. Nowadays, “Bonito tataki” is a nationwide menu, but in Kochi Prefecture, the particulars and recipes vary slightly by region and community. In Kochi Prefecture, where tataki cuisine is popular, foodstuffs other than bonito fish are also eaten as tataki, such as moray eels and other fish, meat, shiitake mushrooms, pumpkins and eggplants, depending on the region. In the case of vegetables, tataki are boiled or fried and served with sauce or condiments on top. They also offer vegetables and fish tataki, which combine seasonal fish and vegetables, such as horse mackerel and eggplant. ## Opportunities and Times of Eating Habits With the exception of one season in winter, bonito is eaten all year round, but the fatty autumn bonito is considered the best for tataki.The first bonito of early summer, which is caught during the season of fresh green leaves, is also considered delicious and is very popular.It has taken root as a food custom throughout the prefecture, and is a staple of "sahabachi cuisine," an indispensable part of weddings, funerals, and Shinto rituals. ## How to Eat The bonito is cut into three pieces, and the meat is cut into two parts, the back and belly, and placed on a grill and brazed vigorously. The tough skin of the bonito becomes easier to eat and richer in flavor when it is roasted over a fire. Because it is cooked, it also preserves the fish to a certain extent. It is said to be best to roast it over straw to bring out its flavor, but in most households, it is roasted over a gas flame.Once grilled, the bonito is made into thick slices of sashimi. The sashimi is placed on a cutting board, sprinkled with salt, and lightly tapped. This "tataki" process is said to be the origin of the word "tataki. After tataki with salt, sprinkle a sauce made of yuzu vinegar and soy sauce over the fish and place it on a tataki plate.Sprinkle with thin slices of garlic, and if desired, sprinkle with thinly sliced green onion or tamanegi.The method of preparing bonito tataki differs slightly from region to region, and there are as many varieties as there are households and restaurants. ## Efforts for Preservation and Succession The fish is available not only in Kochi Prefecture, but also at various restaurants such as izakaya (Japanese style pubs) and direct sales outlets.Fresh fish stores also sell "bonito tataki". There are also many dishes using bonito tataki in Kochi Prefecture, such as "Tosa-maki," sushi wrapped in bonito tataki. ## Ingredients - Fillet of bonito: 300g - salt: 1／2 tsp. - Yuzu Vinegar: 1 tbsp. - soy sauce: 3 tbsp. - green onion: 1 stick (20g) - onion: a pinch - garlic: 4-5 grains ## Recipe 1. 1. Cut the fish into 3 pieces, cut the meat into back (on-bushi) and belly (men-bushi) pieces, place on a grill (or put on a fish skewer), hold over a flame and grill on 3 sides. 2. 2. Cut into thick slices. 3. 3. On a cutting board, sprinkle salt, pound, then sprinkle with half of the yuzu vinegar and soy sauce, pound lightly, and place on a plate. 4. 4. Sprinkle thin slices of garlic over the bonito, and sprinkle with small pieces of spring onion and thin slices of onion, if desired. Drizzle with remaining soy sauce and vinegar. ## Provider Information provider : "Tosa no Shokutaku," "Tosa no Shokutaku," (The Tosa Traditional Food Study Group) 

# Guruni ｜ Our Regional Cuisines **Cuisine Name**: Guruni **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Radish, carrot, taro, fried tofu, konjac, etc. ## History, Origin, and Related Events “Guruni” is a simmered dish made mainly of winter root vegetables such as daikons, carrots and taros. These are all vegetables that are easy to obtain in the prefecture. The word "guru" means "company" or "everyone" in the Tosa (Kochi) dialect, and is said to have originated from the simmering of various ingredients together. At a time when it was more difficult to procure food than it is today, a large quantity of guruni was made from vegetables that were available and eaten by reheating them over and over again. Originally, six ingredients were used to represent six kanji characters of the Buddhist invocation, “Namu Amidabutsu”. Today, a variety of foodstuffs are used. It is called "Oguru" in the Noichi area of Konan City. In Tosa City, when there are nine ingredients to be simmered, it is called “Itokoni”. The ingredients that are similar in genre, such as daikon, carrot, and burdock, or taro, konnyaku, and tofu, are likened to "itoko (cousins)". When three similar ingredients "itoko (cousins)" are there, it is called "Itokoni". Some of the customs, such as cutting the ingredients into squares and adding taros, have also been handed down today. ## Opportunities and Times of Eating Habits Guruni", which warms the body, has been eaten in various regions as a side dish in cold winter. ## How to Eat Dice root vegetables such as radish, carrot and taro. Boil the cut vegetables in a large pot of boiling soup stock with dashi and jako, and season with soy sauce to taste. It is lightly seasoned and has a simple, old-fashioned flavor. As the vegetables are simmered over and over again, the ingredients soak up the flavor and become tasty, so it has taken root locally as a stockpile vegetable that can be made in large quantities at one time.In some areas, it is seasoned with miso (soybean paste). ## Efforts for Preservation and Succession Originally a winter dish, many households cook it regardless of the season because the ingredients are easy to prepare. Since there are no rules for cooking except for the inclusion of sweet potatoes, the ingredients and unique seasoning have been handed down from household to household. It is also served in school lunches and at restaurants in Kochi Prefecture. ## Ingredients - Daikon radish: 300g - taro: 140g - carrot: 80g - burdock root: 80g - konnyaku: 1／2 of a pound of tofu - deep-fried tofu: 1 piece (or 2 pieces of deep-fried tofu) - Dashi broth (soup stock): 2 cups - light soy sauce: 2 tbsp. - sugar: 2 tsp. ## Recipe 1. 1. Cut all ingredients except taro into 2 cm cubes. Peel and boil the taro to remove the tartaric acid, and cut into cubes slightly larger than the other ingredients. 2. 2. Add ingredients to broth, season with seasonings, and simmer over low heat. ## Provider Information provider : Tosa Traditional Food Study Group 

# Vinegared Ryukyu ｜ Our Regional Cuisines **Cuisine Name**: Vinegared Ryukyu **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Ryukyu (Hasuimo (a member of the taro family) stalk),marlin tuna or hairtail, yuzu vinegar, sesame seeds, etc. ## History, Origin, and Related Events In Kochi Prefecture, the petiole part of the leaf and stem of the Hasuimo (a member of the taro family) is called “Ryukyu”, a vegetable that has been eaten as an ingredient in daily life for many years. “Ryukyu” is characterized by its bright green color and unique crispy texture. It is said that the name came from Okinawa (Ryukyu), but it is not certain. “Vinegared Ryukyu” is one of the most popular summer dishes in Kochi Prefecture, and is still popular with the locals. ## Opportunities and Times of Eating Habits The open-air variety is harvested from summer to autumn (when combined with the greenhouse variety, it is grown all year round).Ryukyu grows in shady areas. It can be harvested many times in a season, and because it grows every year, it is said that most farmers grow ryukyus. When ryukyu is available in the market, it is the season for swordfish and citrus fruits, and a vinegared dish is made with swordfish and citrus fruits. Outside of Kochi Prefecture, Ryukyu is also eaten in Southeast Asia, where the climate is warmer. ## How to Eat Ryukyu is eaten in a variety of ways, such as stir-fried or as an ingredient in "inaka-zushi" (country-style sushi), as well as in vinegared dishes. In addition to being eaten raw, it is sometimes frozen and kept on hand as a preserved food.The peeled and peeled ryukyu is soaked in water, salted, and mixed with fish such as swordfish or nairage (swordfish tuna) soaked in yuzu vinegar, ginger, and sesame seeds.Myoga (myoga) or fresh ginger can be added for a refreshing flavor. In addition to yuzu vinegar, citrus fruits such as buchu kan are sometimes used. In some regions, fish such as ayu (sweetfish) is used, but people in coastal areas say that "swordfish goes well with ryukyu," and there are different preferences in each region.When salting the fish, it becomes itchy, so it is best to put it in a plastic bag and wring it out. ## Efforts for Preservation and Succession In addition to being made at home, ryukyu can be found on school lunch menus and in restaurants in Kochi Prefecture. Ryukyu is also sold at supermarkets, direct sales stands, and roadside stations in a variety of forms, not only as a raw food ingredient, but also as a pre-processed food and side dish. ## Ingredients - Ryukyu: 400g - salt: 1 tsp. - Swordfish (or nairage): 100g - salt: 1 tsp. - Yuzu vinegar (or Bubukan): 2 tbsp. - ginger: a pinch - A] Sugar: 1 tbsp. - A] soy sauce: 1／2 tsp. - shiso leaves: 3 leaves - scorched sesame seeds: 1 tbsp. ## Recipe 1. 1. Peel and slice Ryukyu cucumbers, soak in water and sprinkle with salt. When wilted, squeeze out the water. 2. 2. Cut the swordfish into 3 pieces, cut into small pieces, season with salt, and soak in yuzu vinegar. Soak the shredded ginger in the yuzu vinegar. 3. 3. Add A to 2 and mix in 1 and shredded shiso leaves. Add sesame seeds. ## Provider Information provider : "Tosa no Shokutaku - Tosa no Shokutaku - I want to pass on the taste of my mother's cooking, the taste of my mother" (Tosa Traditional Food Study Group) 

# Stir-fried itadori ｜ Our Regional Cuisines **Cuisine Name**: Stir-fried itadori **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Itadori(Japanese knotweed) ## History, Origin, and Related Events “Itadori” (Japanese knotweed) is a member of the buckwheat family that grows wild in the mountains. In some regions, it is called "sukampo" because its center is hollow like bamboo. You can eat them raw on the way to mountain climbing or hiking, but in Kochi Prefecture, they have been eaten in a variety of ways for many years. The sprouts of itadori can only be harvested in spring, but since they can be preserved by salting or freezing, they are very useful as preserved food and are served on the table throughout the year as a side dish in home cooking. One of the dishes, "Stir-fried itadori" is a dish that is still very popular at home. ## Opportunities and Times of Eating Habits Characterized by its acidity and crunchy texture, it is a familiar food in Kochi Prefecture, where it is used in a variety of dishes such as stir-frying, simmered dishes, vinegared dishes, and chirashi-zushi (sushi rice with chirashi). Generally, it is said that the sprouts harvested from April to May are the most suitable for eating. Outside of the harvesting season, the sprouts are pickled in salt or frozen. ## How to Eat To prepare Japanese lanternfishes, peel the skin, dip them in boiling water, then immediately put them in cold water and soak them in the water for half a day to a day. This process removes the sourness characteristic of Japanese lanternfishes and makes them easier to eat. For storage, peeled and cut into appropriate lengths, sprinkle with salt, and place a weight on the peeled and peeled cockadoodles.Salted or frozen fish should be soaked in water to remove salt before storage. After cutting the fish into appropriate lengths, fry them in oil and season them with sugar and soy sauce. Some families add tempura (in Kochi Prefecture, "satsuma-age," deep-fried fish paste, is called tempura), chikuwa, chicken, or other ingredients, making the recipe highly flexible.If it is overcooked, it loses its crunchiness, so it is cooked quickly and not reheated. ## Efforts for Preservation and Succession Itadori is a wild vegetable that can be easily collected throughout Kochi Prefecture. A long time ago, people ate raw itadori with the skin peeled off as a snack. When it is in season, many raw and pre-processed itadori are sold at supermarkets, direct sales stands, and roadside stations in Kochi Prefecture. ## Ingredients - Itadori (pre-cooked): 300g - Oil: 1 tbsp. - sugar: 1 tbsp. - soy sauce: 2 tbsp. - dried bonito shavings: a pinch - sesame seeds: a pinch ## Recipe 1. 1. Cut frozen or salted Japanese horned lilies into 4 cm lengths and soak in water to remove salt and acidity. 2. 2. Put oil in a pan and heat slightly, then add the shaved bonito flakes and seasonings, and stir-fry quickly. 3. 3. Add sesame seeds and allow to cool while letting the flavors blend. ## Provider Information provider : "Tosa no Shokutaku, Tosa no Aji, Mama no Aji" (Tosa Traditional Food Study Group), "Tosa no Aji, Furusato no Kitchi" (Kochi Prefecture Lifestyle Improvement Association) 

# Senbuki-Mage ｜ Our Regional Cuisines **Cuisine Name**: Senbuki-Mage **Region**: Our Regional Cuisines ## Main Lore Areas Chikuhou District ## Main Ingredients Used Senbuki (Wakegi), Su-Miso (=Vinegared miso) ## History, Origin, and Related Events "Wakegi" is called "Senbuki" in Fukuoka. It is a variant of the leek, softer and sweeter than the green onion. Although similar in appearance to the leek, the Wakegi is split in two at the root. It becomes delicious in February and March. The dish is named "Senbuki-Mage" because this "Senbuki" is quickly boiled, bent, and served. "Su-Miso-Ae (Vinegared miso paste)" is a typical dish, and it is always prepared for the Doll's Festival. Boil the senbuki, bend it several times from the root end and tie it. Boil the "Tanishi", remove the meat, place the cleaned and washed "Tanishi" and "Senbuki" together on a plate, and serve with "Su-Miso (Vinegared miso)". The day when the weather suddenly turns cold around the time of the Doll's Festival is called "Tanishi-Kan". This is because "Tanishi" are often available these days, but if there are no "Tanishi", "Modama (Boiled shark tails cut into round slices)" or "Obaike (White fat under the whale's skin)" are sometimes dipped in hot water and served with the dish. The vivid green and white of the "Senbuki" makes this a very spring-like dish. ## Opportunities and Times of Eating Habits In this region, festivals, bon festivals, etc. are done one month later. "Senbuki-Mage" is a dish for the Girls' Festival on April 3, in which "Tanishi" and "Senbuki" are dipped in "Su-Miso (Vinegared miso)" and eaten. "Senbuki" with "Su-Miso (Vinegared miso)" is a dish that heralds spring, and instead of making "Senbuki-Mage", it is chopped into chunks and served as an everyday side dish. ## How to Eat Boil the "Senbuki" in salted water for color, fold the root end into three pieces, and wrap the remaining pieces around. Put white miso, sugar and kneaded mustard in a mortar and grind well, then add vinegar a little at a time. Serve "Senbuki" in a bowl and garnish with “Wakame seaweed” and "Karashi-Su-Miso (Vinegared miso paste (with Japanese mustard))". ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Because "Senbuki" is easily grown and available, it is made as a familiar home-style dish. ## Ingredients - Senbuki (Wakegi): 20 pcs. - Wakame seaweed (Soaked in water): 120g - Obaike (White fat under the whale's skin): As needed - [Su-Miso (Vinegared miso paste)] White miso: 30g - [Su-Miso (Vinegared miso paste)] Japanese mustard paste: 6g - [Su-Miso (Vinegared miso paste)] Vinegar: 30g - [Su-Miso (Vinegared miso paste)] Sugar: 10g ## Recipe 1. 1. Remove the roots of "Senbuki" one by one after boiling. (If you remove the roots from the beginning, the skin will peel off when boiling.) 2. 2. Fold a 3 cm length from the base of the leaf into three pieces, and wrap the remaining leaf tip around the base of the leaf. Since air accumulates at the tip, cut it off to release the air and wrap it around. 3. 3. Drain the wakame seaweed from the water, cut into 2 cm cubes, and garnish. ## Provider Information provider : Faculty of Nutritional Sciences, Nakamura Gakuen University 

# Su-Mochi ｜ Our Regional Cuisines **Cuisine Name**: Su-Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Buzen Area ## Main Ingredients Used Rice cake, Daikon radish, Soy sauce, Daidai (Kind of orange) ## History, Origin, and Related Events "Su-Mochi" is a local dish made by putting grated daikon radish, squeezed juice of daidai, soy sauce, and sugar in a bowl, cutting the last rice cake of the New Year into bite-size pieces by hand without adding "Katakuriko (=Potato starch)", and mixing them with freshly pounded rice cakes. In the Buzen area of eastern Fukuoka Prefecture, many rice cakes were pounded before New Year's, and the last rice cake was used to make "Su-Mochi" which was then eaten together. In some areas, it is also called "Oroshi-Mochi". Winter daikon radish, which is in season, has a pungent taste and contains the starch-dissolving enzyme diastase. Adding Daidai to the dish also adds citric acid, making it a refreshing, tasty, and easy-to-digest dish. "Su-Mochi" is a healthy local dish that has been passed down from generation to generation. ## Opportunities and Times of Eating Habits Every New Year's Day, people gather to pound rice cakes and eat "Su-Mochi". "Su-Mochi" are also served at annual rice cake pounding contests held in various areas of the prefecture. ## How to Eat Season grated daikon with squeezed juice of daidai, soy sauce and sugar. Tear the finished rice cake into bite-sized pieces by hand and mix. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although opportunities for households to make rice cakes at New Year's are on the decline, there are still rice cake pounding contests and other events held in various areas of the prefecture, and there are opportunities to eat "Su-Mochi". ## Ingredients - Freshly pounded rice cake: 200g - Daikon radish: 200g - Daidai: 1／2 - Soy sauce: 10g - Sugar: 10g ## Recipe 1. 1. Grate the daikon radish. 2. 2. To prevent the bitter taste of the peel from entering the daidai, peel the center of the daidai into a 5 cm wide slice, peel off the peel, cut in half, and squeeze out the juice. 3. 3. Add [2], soy sauce and sugar to [1] and season to taste. 4. 4. Tear freshly made rice cakes into bite-sized pieces and add them to [3]. ## Provider Information provider : Faculty of Nutritional Sciences, Nakamura Gakuen University 

# Imo-Manjuu ｜ Our Regional Cuisines **Cuisine Name**: Imo-Manjuu **Region**: Our Regional Cuisines ## Main Lore Areas Yame City ## Main Ingredients Used Satoimo(=Japanese taro) (or Potato), Wheat flour, Sugar ## History, Origin, and Related Events Okuyame in Fukuoka Prefecture is located upstream of the Yabe River, which flows from Hyuugami to Ariake. The Yugake district was established along the Yabe River and is located in the mountains on the border with Kumamoto Prefecture. The area was rich in wheat and potatoes, so they devised ways to feed their families. One of the dishes is "Imo-Manjuu". In the evening, I would eat it as a bridge until dinner was ready, or in place of rice when I didn't have enough food. It was an indispensable dish in winter because it could be made in large quantities, it was filling, and it warmed the body. On cold days, they are grilled on a glutinous rice cake grill and eaten hot. Also, satoimo(=Japanese taro) and potatoes are put inside the manju and eaten. ## Opportunities and Times of Eating Habits It is eaten on a daily basis, and is preferred grilled rather than eaten as is because of its savory flavor. Because of its light flavor, it was sometimes eaten with soy sauce, and sometimes with pickles on top. ## How to Eat Select medium-sized potatoes, peel them, and salt to remove the sliminess. Knead the wheat flour with salt and sugar to make a soft crust about the size of an earlobe. Roll out the dough thinly, one sheet at a time, so that the thickness is not uneven, wrap the whole potato in the dough, and steam it in a steamer. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Because it is easy to make with ingredients that are readily available, it is still made and eaten in every household. It is often found in supermarkets and in the prepared food section of roadside stations. It can also be bought at roadside stations and eaten at restaurants that serve local cuisine. ## Ingredients - Satoimo(=Japanese taro) (or Potato): 300g - Wheat flour (Bread flour): 300g - Water: 200ml - Sugar: 100g - Salt: 1g ## Recipe 1. 1. Peel satoimo(=Japanese taro) and remove the sliminess with salt. 2. 2. In a bowl, mix flour, sugar, salt and water and divide into 10 equal portions. 3. 3. Wrap the satoimo(=Japanese taro) from [1] with the dough from [2] and roll it up. 4. 4. Line a steamer with a dish towel, place on top and steam on high heat for 15 minutes. ## Provider Information provider : Faculty of Nutritional Sciences, Nakamura Gakuen University 

# Toriniku no Sukiyaki ｜ Our Regional Cuisines **Cuisine Name**: Toriniku no Sukiyaki **Region**: Our Regional Cuisines ## Main Lore Areas Kasuya District to Munakata City ## Main Ingredients Used Chicken meat (parent bird and broiler), offal (internal organs), gobou (=burdock), seasonal vegetables ## History, Origin, and Related Events The people of Fukuoka began to eat chicken meat when Fukuoka prefecture experienced a famine, namely the Kyoho famine, during the Edo period and the Fukuoka Domain faced a financial crisis. The Fukuoka Domain created what was referred to as the “Chicken and Egg System” and recommended the local people to raise chickens and sell their eggs to other parts of the country to make money. This is how chicken meat became a popular food in the region.When large parties were held, several whole chickens were killed at home and served as part of the sukiyaki. The chopped-up chickens (including the internal organs) were placed on a large Arita porcelain platter. On another platter, ingredients such as napa cabbage, green onions, turnips, tofu, konjac and garland chrysanthemums were placed. The feasts were held in tatami rooms, and an iron pot was placed on top of a “shichirin” (=clay charcoal stove) so that the sukiyaki could be made and served to the guests. ## Opportunities and Times of Eating Habits Throughout Kasuya district to Munakata city of Fukuoka prefecture, “Toriniku no Sukiyaki” is served when relatives gather for family occasions and other events such as at meals after festivals or during the rice planting and harvesting season. This dish is suitable for parties because the ingredients can be prepared in advance, and then put into a pot and left to simmer. ## How to Eat Make full use of the entire chicken including the meat, skin, liver, and giblets. Add local, seasonal vegetables such as napa cabbage, garland chrysanthemums, sweet potatoes, and “gobou” (=burdock). This sukiyaki is enjoyed all year round. The sugar and soy sauce in the soup makes it very rich in flavor, and the broth from the vegetables and chicken meat make it even more delicious. When people eat this for the first time, they are usually surprised by how much sugar is in the soup but after a while, the combination of sweetness and saltiness becomes so tasty that people become big fans of the dish. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This hot pot dish is prepared and eaten at home. It is also served at local restaurants. Koga city is taking an initiative to raise awareness of this tasty sukiyaki. ## Ingredients - Broiler with bone: 400g - Bean sprouts: 200g - Japanese leek: 4 - Carrot: 1 medium-sized - Gobou (=burdock): 1 - Shiitake mushrooms: 10g - Tofu: Approx. 150g (half a tofu) - Somen (=white wheat noodles): As needed - Garland chrysanthemums: 50 to 100g - Vegetable oil: 3 tbsp. - [Seasoning A] Sugar: 3 tbsp. - [Seasoning A] Salt: 1 tsp. - [Seasoning A] Sake: 3 tbsp. - [Seasoning A] Soy sauce: 3 to 5 tbsp. - Water: 2 to 5 cups ## Recipe 1. 1. Cut the broiler with the bone into bite-size pieces. Wash in lukewarm water and then drain the water. 2. 2. Cut the carrot and burdock into thin diagonal slices. 3. 3. Cut the Japanese leek into 5cm pieces. 4. 4. Cut the remaining ingredients into appropriate sizes. 5. 5. Boil the somen and divide into 1 serving sizes by wrapping them into small circles. 6. 6. Place all the ingredients on a platter. 7. 7. Put some salad oil in a thick, shallow pot and stir-fry the broiler on a high heat. Add the seasonings in list [Seasoning A] and some water and simmer. Add the vegetables and begin to eat while letting the pot simmer. Prepare the somen last because it absorbs the soup. ## Provider Information provider : “Fukuoka Prefecture's Local Cuisine” (written by Kikue Kusunoki, Honorary Professor of Nakamura Gakuen University, published by Dobunshoin) 

# Setaka no Takana Zuke(Pickled takana) ｜ Our Regional Cuisines **Cuisine Name**: Setaka no Takana Zuke(Pickled takana) **Region**: Our Regional Cuisines ## Main Lore Areas Chikugo Region ## Main Ingredients Used Takana (=giant red mustard) ## History, Origin, and Related Events "Takana (=giant red mustard)" is a type of leaf mustard, and its leaves and stems have a tangy and pungent taste. "Pickled takana" was introduced to the market during the Meiji Period. Takana were produced by mixing a mustard green from Sichuan, China with a local variety. This new vegetable was named the “Miike Takana”. Miike "Takana" have crispy leaves and its scent and spiciness are well-balanced. This vegetable was first grown in the Chikugo district, particularly in the town of Setakamachi in Miyama city. This region has a mild climate, plenty of water, and fertile soil, making it suitable for growing "Miike Takana". This vegetable is still grown in the region today. The name "takana" means tall leaf in Japanese because this vegetable grows to be at least one meter in height. "Takana" is rich in vitamins, carotene, iron, and calcium. “Setaka no Takana Zuke” is nutritious and can be preserved for a long time and is a popular food enjoyed by the people of Japan. It is one of the most popular pickles available in the country. Older pickles tend to have more lactic acid bacteria in them, and their taste become richer and more delicious as time passes."Takana" is one of the "three most popular pickles in Japan" and is a representative of leafy greens suitable for pickling. ## Opportunities and Times of Eating Habits The pickles are enjoyed throughout the year at home and at restaurants. They can be eaten with rice or used as a topping for ramen noodles. They can also be stir-fried or included in marinated recipes. ## How to Eat Wash off the soil on the "takana" and alternately place the leaves and roots inside the wooden tub. Sprinkle chili powder and salt on each layer and make sure that there are no spaces in the tub. You can step down on the pickles to make sure that there are no spaces. Once the tub is full, place the lid and a weight on top. The pickles are ready to eat after the rainy season. They can be enjoyed until the next season’s batch is made. When serving, finely chop the takana and mix with sesame seeds and ginger. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)These pickles are available at supermarkets and can be used for a variety of recipes. It is popular among people of all ages. This item can be purchased online, and "pickled takana" is well-known throughout Japan. ## Ingredients - Takana (=giant red mustard): 6kg - Salt: 1kg - Chili powder: 50g - Chili pepper: 10 - Weight: 15kg - Turmeric: 100g ## Recipe 1. 1. Wash the "takana" (=giant red mustard) and leave out to dry for 12 days. 2. 2. Place "takana leaves" and "takana roots" alternately in a wooden tub. Sprinkle each layer with salt and chili powder. Place the "takana" in the tub so that there are no spaces in between. 3. 3. Once the tub is full, place a lid and then a weight on top. Cover the tub with vinyl. 4. 4. Take off the weight after one week and pour out the liquid in the wooden tub. Place the lid, weight, and vinyl over the tub once again. 5. 5. Leave the tub throughout the rainy season and after that, the pickles are ready to eat. 6. 6. When preserving the pickled "takana", squeeze the water out of them. Add some turmeric and chili pepper. 7. 7. When serving, finely chop the "takana" and mix with sesame seeds and ginger. ## Provider Information provider : Michiko Kono, town of Setakamachi in Miyama city of Fukuoka prefecture 

# Game no ha Manjyu ｜ Our Regional Cuisines **Cuisine Name**: Game no ha Manjyu **Region**: Our Regional Cuisines ## Main Lore Areas Northern part of Fukuoka Prefecture ## Main Ingredients Used Top-grade rice flour, red bean paste, game (sankira) leaves (smilax glabra leaves) ## History, Origin, and Related Events "Kashiwa Mochi" is a traditional Japanese snack made during the Boys’ Day celebration and is especially popular among children. Although it is typically eaten on Boys’ Day, the leaves of the Japanese emperor oak tree required to make it aren't found in Fukuoka Prefecture. As a result, an alternative snack has been created using leaves from the smilax glabra plant, known as sankira. In northern Fukuoka Prefecture, the local word for “turtle” or “soft-shelled turtle” is “game”, and the leaves of the sankira plant resemble the shell of the turtle. This is why the snack is also called “game-no-ha” (turtle leaf) or “sankira manju”. Interestingly, the name “sultry rose” is also used to describe the plant, due to its thorny vines, round leaves, and roots, which monkeys even enjoy. ## Opportunities and Times of Eating Habits Around the lunar calendar's May festival, people pick up smilax glabra leaves and make “Game no Ha Manju”. It is also made during the "Bon Festival" in August and "Hassaku-san", which is held on August 1 (around September 1) of the lunar calendar to pray for the healthy growth of babies. The bun is made using smilax glabra leaves, which are picked during the month of May in the lunar calendar. This bun is also made during the rainy season and tea-harvesting season, when the leaves are hardened until they fall off. The filling is made from red beans and chestnuts. To prepare the chestnuts, they are harvested in the fall, dried, and lightly pounded with a mortar and pestle to remove the shells and astringent skin. Another way to prepare chestnuts is to boil them, break them into small pieces, and dry them for future use. ## How to Eat First, make the bean paste and set it aside. Take top-grade rice flour and add salt and water to it. Knead the dough by hand until it becomes soft and smooth, like the texture of an earlobe. Steam the dough until it's cooked. While it's still hot, pound the dough into a flat shape like a rice cake. After it cools down a bit, wrap the bean paste in the dough and place it between smilax glabra leaves. Steam the wrapped rice cake until it's cooked. When rolling out the dough, make sure to keep the edges thin to avoid overlapping when it's wrapped around the bean paste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Local Japanese stores and direct sales outlets sell "Game no Ha Manju" for Boys' Day, but many households still make it at home due to its simplicity. ## Ingredients - Top-grade rice flour: 200g - lukewarm water: 160ml - salt: a pinch - potato starch: 1 tbsp. - Water: 80g - strained bean paste: 200g - smilax glabra leaves (sankira): 20 ## Recipe 1. 1. Take high-quality rice flour and put it in a bowl. Slowly add lukewarm water and knead until the mixture has the consistency of an earlobe. 2. 2. Take a puff pastry sheet that has been tightly wrung out and place it in a steamer. Tear off a piece of the skin and lay it flat. Steam the pastry on high heat for 25 minutes. 3. 3. Once there are no white parts remaining, place the pastry in a bowl and pound it into rice cakes while it's still hot. 4. 4. Gradually add salt, potato starch, and water until the dough becomes rice cake-like. 5. 5. Once the dough has reached the desired consistency, soak it in cold water. Remove the dough from heat, and knead it gently again. Tear it into 10 pieces, spread it with the palm of your hand, wrap the dough in bean paste, and steam it over high heat for 7 to 8 minutes between sheets of smilax glabra leaves. ## Provider Information provider : "Faculty of Nutritional Sciences, Nakamura Gakuen University" 

# Abuttekamo (Salt-grilled Chromis) ｜ Our Regional Cuisines **Cuisine Name**: Abuttekamo (Salt-grilled Chromis) **Region**: Our Regional Cuisines ## Main Lore Areas Fukuoka City ## Main Ingredients Used Damselfish ## History, Origin, and Related Events "Abuttekamo" is salt-roasted damselfish mainly eaten in the coastal areas of Fukuoka City. It is characterized by the aroma of the skin and scales and the slight bitterness of the liver. The damselfish is a small fish with a body length of about 10 cm and is found widely in the Sea of Japan. There are few regions that actively eat it because it has many small bones and a thin body. In some regions, it was called “kajikiri” because it was so prolific that it interfered with the movement of ships when it was in season and was not welcomed very much. The Genkai Sea, which is close to Hakata Bay, has long been a good fishing ground where the Kuroshio Current, which is rich in nutrients, joins. Around the end of the Meiji era, a large amount of damselfish sometimes flowed in there. Damselfish were scooped up in order to secure the course of the ship, but they were difficult to dispose of, so they were sprinkled with salt and roasted later on, at which time it was discovered that they were fatty and delicious, and since then, they have been roasted and eaten. It is said that this came to be recognized as a specialty of Hakata after entering the Showa era when it began to be served at restaurants.It is said that the name of the dish is derived from the Japanese phrase for “let’s roast and bite into it” or the opinion that it has the umami of duck when roasted. ## Opportunities and Times of Eating Habits "Abuttekamo" is available in the market from around March to the end of summer. The season when it is the most fatty and delicious is early summer, before the damselfish spawning season. It can be eaten not only at home, but also at several restaurants in the prefecture, and is popular as a side dish to go with sake. ## How to Eat Without removing the scales and internal organs, sprinkle the damselfish with salt and leave overnight before roasting. Enjoy the texture of the browned scales and skin and the juicy flesh as you eat it in its entirety, including the bones. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now, when damselfish are in season, they can be found at fishmongers and supermarkets, as well as on the menus of restaurants. It is recognized by the people of the prefecture as a tradition of early summer and as a specialty of Hakata. ## Ingredients - damselfish: 4 - Salt: An appropriate amount ## Recipe 1. 1. Sprinkle salt on the damselfish and leave overnight. 2. 2. The next day, roast the damselfish over an open flame. ## Provider Information provider : “Fukuoka Prefecture’s Local Cuisine” (Author: Kikue Kusunoki, Professor Emeritus at Nakamura Gakuen University, Publisher: Dobunshoin) 

# Pumpkin dangojiru ｜ Our Regional Cuisines **Cuisine Name**: Pumpkin dangojiru **Region**: Our Regional Cuisines ## Main Lore Areas Buzen City ## Main Ingredients Used Wheat flour dumplings, pumpkin, shiitake mushrooms, and dried sardines ## History, Origin, and Related Events The Mikekado area of Buzen City in the northeastern part of the prefecture is a production area for the large Japanese Mikekado pumpkins, which weigh nearly 4kg each and are used to make “pumpkin dangojiru”. The Mikekado pumpkin is said to be the oldest pumpkin in Japan, introduced from Portugal about 450 years ago. It has a history of being presented to Emperor Showa in 1928 and was designated as a natural monument of Buzen City in July 2018.The dangojiru, made by adding kneaded wheat flour to Mikekado pumpkin that has been simmered until viscous, brings out the sweetness of the pumpkin. It was especially useful before and after the war, when food was scarce, and it is said to be a nostalgic taste that kept people alive to those who know of those times. However, from 1965, the popularity of Western pumpkins pushed the number of producers of Mikekado pumpkins down. ## Opportunities and Times of Eating Habits In the summer, people sweat while eating “pumpkin dangojiru” when these pumpkins are in season. In Mikekado, pumpkins taste better when preserved until the cold winter and they are enjoyed by everyone from children to the elderly. ## How to Eat Add water and dried sardines, take out the dried sardines when the taste comes out, add a bite-sized pumpkin and shiitake mushrooms and simmer. Pull out the flour dumplings with your fingers, flatten them, and tear them into the soup. The soup has a thick flavor and the sweetness of the pumpkin gives it a rustic taste. In Kitakyushu City, pumpkins, a specialty of Mikekado, are especially appreciated. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is made at home and is also on school lunch menus. Especially for the Mikekado pumpkin, a preservation society was established in 2007 to pass on the precious traditional culture to future generations, and it provides guidance on cultivating pumpkins and also manufactures and sells processed products. ## Ingredients - [Wheat flour dango] Wheat flour: 250g - [Wheat flour dango] Salt: 1g - [Wheat flour dango] Water: 125ml - Pumpkin: 600g - Shiitake mushrooms: 3 pieces (20g) - Water: 800ml - Dried sardines (excluding the head and internal organs): 30g - Sugar: 10g - Miso: 40-60g - Green onion: 10g ## Recipe 1. 1. Knead the wheat flour with salt and water and leave for 30 minutes. Make it as hard as an earlobe and let it rest for a while. 2. 2. Remove the seeds and pulp from the pumpkin and cut it into bite-sized pieces. Cut the shiitake mushrooms into halves or quarters. 3. 3. After making a soup stock with water and dried sardines, take out the dried sardines, add 2, and boil. 4. 4. Tear up the wheat flour dango, add them to the pot, and add the sugar and miso seasoning. Sprinkle with green onions when done. ## Provider Information provider : Nakamura Gakuen University’s Faculty of Nutrition Science 

# Funayaki ｜ Our Regional Cuisines **Cuisine Name**: Funayaki **Region**: Our Regional Cuisines ## Main Lore Areas Chikugo ## Main Ingredients Used Flour, water ## History, Origin, and Related Events “Funayaki” is an afternoon snack made from flour which has been passed down in the Chikugo region since ancient times. Water and flour are mixed together and made into thin, circular discs which are then cooked. It is often stuffed with a variety of ingredients that change depending on the region and the household, from piling in brown sugar to make an afternoon snack to sandwiching pickled mustard greens to make a light meal.Wheat is widely cultivated in the Kyushu region, especially in the wide and flat water basin of the Chikugo River found in the north; Fukuoka Prefecture and Saga Prefecture make up about 80% of all Kyushu’s cultivated land. Thanks to this, wheat production flourished and “funayaki” is cheap to make, which is why it has been so widely consumed across the Chikugo region.It is said that the “funa” in funayaki comes from the Japanese word “fune,” which means ship, and this is because the discs were originally cooked in large pans with curved bottoms, so that when you folded the funayaki in half, it looked like a ship. Of course, this is just one of many theories on the name’s origin. ## Opportunities and Times of Eating Habits It is eaten year-round as both a snack and a light meal. ## How to Eat Wheat flour is mixed with water, salt is added, and then it is cooked in discs and filled with brown sugar.Of course, whether it’s filled with brown sugar and eaten as a snack, or filled with miso or pickled mustard greens and eaten as a light meal or side dish - all this varies depending on the area and household involved. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Funayaki is cooked in many regions, such as the cities of Oki or Yame, and through events such as the “Chikugo Nanakuni Wagashi Expo”, where there are courses teaching people how to make funayaki, locals are careful to ensure that the dish is properly passed down. ## Ingredients - wheat flour: 120g - egg: 1／2 - water: 100-150g - salt: 1g - Oil: as needed - brown sugar: 10g ## Recipe 1. 1. Sift the flour 2. 2. Beat the eggs, add in the water, mix, add the salt, and mix again. 3. 3. Add the flour to the ingredients in 2, and mix using a whisk. 4. 4. Heat a thin layer of oil in a frying pan and pour 1／4 of the batter in the shape of a thin disc. Cook over low heat. 5. 5. Flip the discs when one side looks dry and cook until both sides become light brown in color. 6. 6. Place onto a cutting board and, while it is still warm, add 1／4 of the brown sugar to about 1／3 of the disc that is facing you and roll it up. ## Provider Information provider : Nakamura Gakuen University’s Faculty of Nutritional Sciences 

# Nigui ｜ Our Regional Cuisines **Cuisine Name**: Nigui **Region**: Our Regional Cuisines ## Main Lore Areas Buzen area ## Main Ingredients Used Chicken, taro, carrots, lotus root, burdock root ## History, Origin, and Related Events It is said that the dish began with Buddhist cuisine which does not use chicken, and is made without exception for Buddhist memorial services, and frequently made for celebrations such as weddings as well. An odd number of ingredients are selected from taro, konjac, carrots, shiitake, fried tofu skin, wheat gluten, and lotus root, and each are cut into 3-4 cubes. Soy sauce and salt are added with a subtle amount of sugar, and then boiled in dashi broth for the taste of a clear soup with many ingredients. With "nigui," ingredients are chopped into bite-sized pieces, a little more finely than typical stews, and cooked with plenty of broth. Its taste is one that brings relief to your heart. The first time it is made as a soup, and once time has passed and the juice has evaporated to become a stew, that is counted as the second time; the name "nigui" comes from the fact that it is eaten twice ("nido gui").It is also called "dabu" in the Chikuho region, where kudzu starch or potato starch are added at the end to give it thickness. ## Opportunities and Times of Eating Habits The dish is a must-have for festivals and ceremonial family occasions. In the past, it was a special treat when guests came, made with a chicken that one had been raising; it was common for chicken rice or chicken soup to be made together. ## How to Eat Cut both the vegetables and the chicken into 1.5cm cubes. Boil the vegetables separately in advance so that they do not disintegrate in the dish, and discard the liquid. Add the chicken to the pot, and then add the vegetables and broth, and let boil. Adjust the taste while cooking, and it is ready to eat when everything has cooked. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Since it is simple and easy to make with the region's ingredients, it is used in food education at schools, and is made as a staple side dish. Since it has a good nutritional balance, it also often appears in school lunch menus. Additionally, it is sometimes made in great quantities for events and ceremonies where a large number of people gather, where it is given out to attendees. ## Ingredients - Chicken: 200g - Taro: 2 - Carrots: 100g - Konjac: 1／2 block - Lotus root: 50g - Burdock root: 60g - Dashi broth: 600ml - 【Seasoning A】Soy sauce: 30ml - 【Seasoning A】Sugar: 30g - 【Seasoning A】Salt: 2-3g - 【Seasoning A】Sake: 5ml ## Recipe 1. 1. Cut both the vegetables and the meat into 1.5cm cubes. 2. 2. Boil the vegetables alone so that they do not lose their shape, and discard the liquid. 3. 3. Add the chicken, vegetables, and dashi broth to the pot. Adjust the taste while cooking. 4. 4. It is ready to eat when everything has cooked. ## Provider Information provider : "Fukuoka Prefecture's Regional Cuisine" (Author: Nakamura Gakuen University Professor Emeritus KUSUNOKI Kikue Publisher: Dobun Shoin) 

# Hakata Sesame Mackerel ｜ Our Regional Cuisines **Cuisine Name**: Hakata Sesame Mackerel **Region**: Our Regional Cuisines ## Main Lore Areas Fukuoka Region ## Main Ingredients Used Mackerel, White Sesame Seeds ## History, Origin, and Related Events Fukuoka's Hakata area has a history of serving fresh seafood. Due to its delicate nature, mackerel was not commonly eaten raw nationwide, but in Hakata, it has been enjoyed as sashimi for a long time. One well-known local dish featuring raw mackerel is "Hakata Sesame Mackerel." It consists of thinly sliced mackerel sashimi, mixed with soy sauce, toasted sesame seeds, and mirin (a sweet rice wine). Grated ginger, wasabi, and shredded seaweed might be added as condiments. This dish can be consumed as-is or served over rice with hot water, similar to ochazuke. It's believed that these preparations became popular in the late Edo period to the early Meiji period, coinciding with the availability of soy sauce. ## Opportunities and Times of Eating Habits In Fukuoka Prefecture, where fresh marine delights from the Genkai Sea are abundant, mackerel sashimi is a common choice. The slightly thin slices of mackerel coated with soy sauce and sesame seeds, called "Hakata Sesame Mackerel," can be served on hot rice, enjoyed as ochazuke, or paired with alcoholic drinks. While mackerel is available year-round, it tends to have better fat quality during the cooler months from autumn to early spring. ## How to Eat The mackerel is thinly sliced, even thinner than for sashimi. Toasted sesame seeds are ground well, mixed with soy sauce and mirin, then combined with the mackerel. While it's delicious simply served over hot rice, it can also be enjoyed as a type of ochazuke by adding wasabi and shredded seaweed, and pouring hot tea over it.It's important to note that using fresh mackerel is crucial to avoid the risk of food poisoning. Parasites like Anisakis can be seen with the naked eye, but marinating in seasonings alone won't kill them. It's recommended to freeze the mackerel once before preparing to ensure safety. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Considered one of Fukuoka Prefecture's iconic dishes, it's immensely popular and can be savored at numerous renowned establishments. The special sesame mackerel sauce is also available in retort pouches, distributed nationwide. ## Ingredients - Mackerel: 800g (1 whole fish) - Seasoning A: Soy Sauce: 70ml - Seasoning A: Sake: 70ml - Seasoning A: Mirin: 30ml - Seasoning A: Sesame Paste: 15g - Seasoning A: Sesame Seeds: 20g - Thinly sliced Ginger: 10g - Thinly sliced spring onion: 10g - Seaweed (Nori): 10g - Chopped Sesame Seeds: 10g ## Recipe 1. 1. Fillet the mackerel into 3 pieces, remove the skin, and thinly slice it, even thinner than for sashimi. 2. 2. Wash the slices with sake and drain in a sieve. 3. 3. Combine the ingredients for Seasoning A. 4. 4. Place the mackerel slices into the mixture from step 3 and add chopped sesame seeds. Arrange on a plate. 5. 5. Garnish with thinly sliced ginger, thinly sliced spring onion, seaweed, and chopped sesame seeds. 6. 6. Serve with wasabi on the side. ## Provider Information provider : Nakamura Gakuen University Department of Nutrition Science 

# Achara-zuke Pickles ｜ Our Regional Cuisines **Cuisine Name**: Achara-zuke Pickles **Region**: Our Regional Cuisines ## Main Lore Areas Fukuoka region ## Main Ingredients Used Quick-pickling melon, eggplant, lotus root, cloud ear mushrooms, burdock root, quick-cooking kelp, carrot ## History, Origin, and Related Events Achara-zuke is a vinegared dish of chopped seasonal vegetables with red chili pepper. The refreshing sweetness and sourness are accented by the spiciness of the red chili pepper. Since the days when there were no refrigerators, achara-zuke has been valued as a long-lasting summer dish.The word “achara-zuke” is written “阿茶羅漬け" in Chinese characters and is said to be derived from the Portuguese word “achar,” which means pickled vegetables or fruits. Other Asian countries besides Japan also have words for pickles with similar pronunciations, such as “charre” and “ochore.” However, there are various theories as to the origin of the word, as it is said to mean “over there,” which implies foreign countries, and to refer to “Nanban-style pickles.”Hakata Bay has long flourished as a trading hub. It is said that achara-zuke were introduced to Japan through the Nanban trade, a period in history covering the Azuchi-Momoyama period to the early Edo period (1603-1868). It is also believed that red chili pepper, an essential ingredient for achara-zuke pickles, was introduced to Japan during the same period. ## Opportunities and Times of Eating Habits Since ancient times, achara-zuke pickles have been prepared during the Bon Festival as on offering or to welcome visitors coming to pray for their ancestors. Odd numbers of crunchy summer vegetables such as quick-pickling melon, lotus root, and carrot are used for good luck. Nowadays, the pickles are also a regular feature on everyday dinner tables, with the ingredients varying from household to household. ## How to Eat Cut white gourd and eggplant into thin slices and rub them with salt. Then cut the other ingredients into thin slices, boil, and let them cool. Pour sweetened vinegar mixed with seasonings and red chili pepper over the quick-pickling melon, eggplant, and other ingredients until just covered. Let the vegetables sit for a while so that the flavors develop before serving. ## Efforts for Preservation and Succession Even today, achara-zuke pickles are a familiar home-made dish. They are also served as part of school lunches and are well known among younger generations. ## Ingredients - Quick-pickling melon （cucumber）: 200 g（2） - Eggplant: 100 g（1） - Lotus root: 100 g - Carrot: 50 g （1／2） - Cloud ear mushrooms: 10 g - Perilla: 5 g - Ginger: 10 g - 【Seasoning A】 Vinegar: 7 ml - 【Seasoning A】 Stock: 30 ml - 【Seasoning A】 Salt: 3～4 g - 【Seasoning A】 Sugar: 20 g ## Recipe 1. 1. Combine the vinegar, sugar, salt, stock, and red chili pepper. 2. 2. Split the quick-pickling melon in half lengthwise and remove the seeds. Cut into thin slices and massage with salt. Also cut the eggplant into thin slices and massage with salt. 3. 3. Cut the lotus root and carrot into thin slices, blanch them, drain off the water, and let them cool. 4. 4. Wash the salted cucumber and eggplant and drain off the water.Cut the cloud ear mushrooms into thin strips. 5. 5. Pickle 3 and 4 in 1. ## Provider Information provider : Faculty of Nutritional Sciences, Nakamura Gakuen University 

# Kashiwa-meshi ｜ Our Regional Cuisines **Cuisine Name**: Kashiwa-meshi **Region**: Our Regional Cuisines ## Main Lore Areas All areas within the prefecture ## Main Ingredients Used Rice, chicken, burdock root, carrots ## History, Origin, and Related Events In the Kyushu region, chicken is called "kashiwa," and "kashiwa-meshi" is a local food that combines chicken and boiled-down ingredients to cooked rice. It is a local home cooking staple made throughout homes and restaurants in Fukuoka Prefecture since long ago, and is also eaten during special occasions such as festivals and sporting events. "Kashiwa-meshi," which has also been long beloved as station bentos, has now been picked up by the media and has become a famous product of Fukuoka.The chicken used for "kashiwa-meshi" is commonly "Hakata jidori," Fukuoka Prefecture's free-range, local-pedigree chicken, whose musculature makes for an excellent sensation when bitten into, and is also remarkable for the deepening of flavor every time you chew it. Additionally, the chicken breast of "Hakata jidori" contains anserine and carnosine, which function to inhibit decline in cognitive function, and is recognized as a Food with Functional Claims by the Consumer Affairs Agency. ## Opportunities and Times of Eating Habits Besides being eaten as part of a daily meal, it is also eaten every time people gather, such as for festivals and special occasions. "Kashiwa-meshi" station bentos are widely popular outside of the prefecture as well; they can be enjoyed throughout the year, as besides Orio Station, you can buy them in major JR stations in Kita Kyushu as well as department stores. ## How to Eat Combine simmered ingredients such as chicken and vegetables with cooked rice, and enjoy. The chewy texture of "kashiwa-meshi" is delicious when chilled as well, and can be eaten as rice balls. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Currently it is commonly made in homes, and is passed down from parents to children. It is also served for school lunches, and besides being a familiar food for the young generation, it is available in restaurants, convenience stores, and supermarkets as well, so that you can eat it easily. "Kashiwa-meshi" is widely popular as a station bento as well, and beloved by a wide range of generations. ## Ingredients - Rice: 255g - Chicken breast: 120g - Burdock root: 60g - Carrot: 60g - Dried shiitake: 4 small mushrooms - Shiitake rehydrating liquid: 4 Tbsp - 【Seasoning A】Sesame oil: 1 tsp - 【Seasoning A】Sake: 4 tsp - 【Seasoning A】Sugar: 4 tsp - 【Seasoning A】Mirin: 4 tsp - 【Seasoning A】Soy sauce: 4 tsp - Spring onion shoots: 12g ## Recipe 1. 1. Wash rice, add an equal amount of water to rice and let sit for 30min, then cook as you would normally. 2. 2. Cut the chicken into small pieces diagonally, cut the burdock root into slivers, and peel and finely chop the carrots.Soak the dried shiitake to rehydrate it in double the amount of rehydrating liquid. Squeeze out excess liquid, remove the hard stem tips, and chop finely. Keep the rehydrating liquid. 3. 3. Heat the frying pan on medium heat, add sesame oil, and saute the chicken. 4. 4. Once the chicken has cooked, add the burdock root, carrot, and dried shiitake and saute. 5. 5. Add the rehydrating liquid to 4 and simmer on low heat. 6. 6. Once the rice has cooked, mix in 3, and place the spring onion shoots on top. ## Provider Information provider : ukuoka City Health and Welfare Bureau, Health Promotion Division 

# Okyuto ｜ Our Regional Cuisines **Cuisine Name**: Okyuto **Region**: Our Regional Cuisines ## Main Lore Areas Fukuoka City ## Main Ingredients Used Okyuto, vinegar, soy sauce, etc. ## History, Origin, and Related Events Okyuto is a local delicacy unique to Fukuoka Prefecture, which faces the sea. It is also called "oki-udo," and was once an indispensable part of breakfast, so much so that until before the Asian-Pacific War, there were "oki-udo vendors" who sold oki-udo every morning.There is a theory that it was called "okyuto" or "savior" because many people were saved from starvation by using okyuto as food during times of famine, or that it was named "oki-jin" or "oki-dukkatsu" because fishermen accidentally created it from seaweed. There are various theories. ## Opportunities and Times of Eating Habits Although it has been eaten for breakfast since ancient times, the custom of eating it for breakfast is now fading. Okkyuto is rich in dietary fiber and low in calories, making it an ideal diet food, and it is also served as a snack at izakaya (Japanese-style pubs) and other restaurants, making it available year-round. ## How to Eat In Fukuoka City, egonori is sold rolled up piece by piece, and when eating it, it is sliced and dipped in sauce. It is served with grilled fish for an even better taste. The sauce for "okkyuto" can be any seasoning you like, such as mayonnaise or ginger soy sauce, as well as vinegar and soy sauce, ponzu (Japanese citrus juice), etc. ## Efforts for Preservation and Succession Currently, since it is readily available at convenience stores and supermarkets, it is often made at home, and is also served in school lunches, gaining recognition among the younger generation. It is also served at restaurants and can be eaten all year round. ## Ingredients - Okyuto: 200g - Vinegar: 50ml - soy sauce: 50ml - Sesame seeds: 3g - Spice] Koutou Negi (spring onion): 3g - Spice] Ginger: 3g - Spice] Bonito flakes: 3g ## Recipe 1. 1. Cut okudo into thin strips. 2. 2. Serve with vinegar and soy sauce, and garnish with grilled fish of your choice. 3. 3. Soy sauce or mayonnaise can be used as sauce. ## Provider Information provider : "Fukuoka Prefecture's Local Cuisine" (Written by Kikue Kusunoki, Professor Emeritus of Nakamura Gakuen University, published by Dobunshoin) 

# Wakadori no mizutaki ｜ Our Regional Cuisines **Cuisine Name**: Wakadori no mizutaki **Region**: Our Regional Cuisines ## Main Lore Areas Fukuoka area ## Main Ingredients Used Chicken bones, chicken liver, vegetables, water, etc. ## History, Origin, and Related Events Mizutaki" is one of the representative local dishes of Fukuoka Prefecture. It is a one-pot dish in which the chicken is simmered with its bones in a broth, and vegetables of your choice are added depending on the season, served with ponzu (Japanese sauce made of ponzu citrus juice). The Chinese-style chicken stew in light salt became popular in Nagasaki and was fused with Western soups such as consommé, and then combined with elements of Japanese cuisine to create Fukuoka's own unique dish called "wakadori no mizutaki.This dish can be enjoyed not only in the cold winter, but also throughout the year, including spring when early cabbage is in season, and summer when the Hakata Gion Yamakasa festival is held. It is said that "mizutaki (chicken stew)" is always served at the end of the Hakata Gion Yamakasa festival called Naorai, where all the participants eat sake and food offered to the gods. It is said that this is because the men who ascended the heavy Yamakasa float chose to eat chicken in order to strengthen their bodies.Hakata Jidori, developed independently by Fukuoka Prefecture in 1999, is a brand of jidori chicken born from the crossbreeding of the native species Sazanami and White Plymouth Rock, and was created based on the idea of "making Fukuoka Prefecture's local dishes, such as chikuzen-ni (stewed chicken stew) and mizutaki (stewed chicken stew), more delicious. It is therefore ideal for "mizutaki," a dish made with young chicken. ## Opportunities and Times of Eating Habits Since it is served with seasonal vegetables, it can be eaten all year round. In particular, mizutaki is always served at the Hakata Gion Yamakasa festival. ## How to Eat Using young chicken with bones, make a clear or muddy soup and combine it with chicken. Add chicken, vegetables of your choice, tofu, etc., and simmer. Serve with a combination of ponzu (Japanese citrus juice) and soy sauce. For condiments, add grated momiji, grated ginger, green onion, yuzu, etc. as desired. It is also delicious with rice cakes, udon noodles, or rice at the end. ## Efforts for Preservation and Succession Mizutaki is often made at home and passed down from parents to children, and is also served at school lunches, making it popular among the younger generation. There are also many long-established restaurants specializing in mizutaki. Nowadays, casual restaurants specializing in mizutaki are popping up one after another, so that people of all ages and both sexes can enjoy eating mizutaki. ## Ingredients - Young Chicken with Bone: 800g - Liver and chicken gizzard: 2 pieces each - Soup: 800 ml - Cabbage: 6 slices - Deep green onion: 1／2 leek - Harusame (spring onion): 60g - garland chrysanthemum: 100g - fresh shiitake mushroom: 8 pieces - tofu: 1／2 tofu - Carrot（momiji shape): 2 slices - Rice vinegar: 50 ml - [Vinegar] Soy sauce (light or dark): 50 ml - Vinegar: Vinegar with soy sauce (light and dark): 15 to 30ml - Mirin (sweet cooking rice wine): 30ml - [Yakumi] Small green onion: 20g - Grated ginger: 15g - Grated momiji oroshi: 50g - Mochi, udon, rice: your choice ## Recipe 1. 1. Cut off the young chicken at right angles from the indirects and cut it into three more pieces. Cut the heart in two, remove the blood and wash the liver together in salted water. 2. 2. Put 8 cups of water in a pot, add the drained chicken and bring to a boil. 3. 3. Cook over high heat for 20 minutes. After about 20 minutes, add the liver, heart, and sand pit, cook gently, and add a thick broth made from the chicken head, chicken guts, and other ingredients. 4. 4. Transfer 3 to an earthenware pot and serve with seasonal vegetables, condiments, and ponzu (Japanese citrus juice) while simmering. 5. 5. To eat, first add salt and green onions to the soup, then eat the chicken, and when the soup becomes thicker, add vegetables.Add vinegar and condiments to taste when eating. 6. 6. Finally, add rice cake, udon or white rice, egg and green onion to make zosui (rice porridge). ## Provider Information provider : Faculty of Nutritional Sciences, Nakamura Gakuen University 

# Hakata zoni ｜ Our Regional Cuisines **Cuisine Name**: Hakata zoni **Region**: Our Regional Cuisines ## Main Lore Areas Hakata area ## Main Ingredients Used small round rice cakes, yellowtail fillets, shiitake mushrooms, taro, carrots, katsuona (leaf vegetables), radish ## History, Origin, and Related Events Katsuona, an essential ingredient in Hakata Zoni, is a vegetable that has been used in Hakata since ancient times and is a kind of the takana vegetable.It is said to have gotten its name from the flavor of dried bonito flakes in its stems. It is dark green in color, and its thick-walled leaves are shriveled. Yellowtail is a fish that changes its name according to its size, from yazu to inada, hamachi, and finally yellowtail, and is used in dishes for festive occasions. One of them is that in Hakata, there was a custom to bring one large yellowtail to the bride's hometown at the end of the year, saying "Yome-san bururi ga good" (the bride's bururi is good). It is said that this led to its use as an ingredient in New Year's osechi (New Year's dishes) and zoni. And "Hakata Zoni" is a unique way of cooking, in which the ingredients are prepared one by one on bamboo skewers, just like oden.In fact, the history of Fukuoka is deeply related to the background of the creation of this cooking style. Fukuoka has long been known as a town of Hakata merchants, and the existence of "Goryon-san" supported these merchants. Goryon-san is derived from the honorific title "Goryonin" for the wife of a nobleman, and the ladies of Hakata merchants are called "Goryon-san. Merchant families, busy with many visitors and business, could not afford to take the time to prepare zoni. So they came up with the idea of skewering the ingredients one by one in advance. Then all that is left to do is to remove the ingredients from the skewers, place them in bowls, and pour the dashi broth over them. This is an idea from the busy Goryon-san. ## Opportunities and Times of Eating Habits On the first day of the New Year, this zoni was served when the toso was passed around, with herring roe, toothpicks, and black soybeans on the table. Although it seems to be less common nowadays, it was common in the past for merchants who had many visitors to their homes to pre-boil the ingredients for zoni, cut them into bite-size pieces, skewer them, and serve them in bowls at the time of eating. In addition to respecting the formalities of the dish as a celebratory dish, they also entertained guests on short notice by preparing the dish quickly. ## How to Eat Hakata Zoni features yellowtail in a broth made from grilled flying fish. The mochi used for it is of the round type, and a variety of additional ingredients are used, such as katsuona, fish paste, taro, carrots, daikon radish, shiitake mushrooms, and many others. The ingredients vary slightly from household to household, but only katsuona is absolutely necessary. The rice cake and the other ingredients are boiled in two separate pots, and they are then all mixed into a bowl of dashi broth that has been heated in advance. ## Efforts for Preservation and Succession It is still eaten in the Hakata area. Hakata Zoni," which is rich in ingredients and elegant, is popular nationwide and is also sold by mail order. It is also sold by mail order. Restaurants serve it as a special zoni. ## Ingredients - Small round rice cake: 8 pieces (60g each) - shiitake mushrooms: 2-4 medium pieces - taro: 4 small pieces - carrot: 40g - Kamaboko (fish cake) with board: 1／3 of a stick - katsuona (leaf vegetables): 100g - Yellowtail fillet: 100g - Daikon radish (shikidaikon): 50g - Yuzu (yuzu citron): A pinch - Dashi stock 800ml] Water: 1L water - Dashi stock 800ml] shaved bonito: 7g - Dashi stock 800ml] Grilled horse mackerels: 3 fish - Dashi stock 800ml] Kombu: 10cm length - Seasoning A] Salt: 5g - Seasoning A] Sake: 8ml (1／2 tbsp) - Seasoning A] Soy sauce: 8ml (1／2 tbsp) ## Recipe 1. 1. Prepare the dashi broth in a pot with water, add the kombu, remove the intestines of the grilled flying fishes, cut the remaining fishes into small pieces, and soak them in the water together with the kombu. Put the kombu on the fire and take it out just before boiling. Boil for about 5 to 6 minutes. Add the bonito flakes, simmer for about 1 minute, turn off the heat, and leave it for another 5 minutes. Filter it out and use it as broth for the zoni soup. 2. 2. Peel the taro and carrots, and boil them for nine minutes. Soak the shiitake mushrooms in water and cut them into chunks. Boil the katsuona and cut it into pieces 3 cm in length. 3. 3. The yellowtail should be salted 4 to 5 days prior to cooking. On the day of cooking, wash the fish and remove the salt, cut it into bite-sized cubes, and quickly blanch them. 4. 4. Prepare all other ingredients, except katsuona, on bamboo skewers for one person at a time in a neat arrangement. This way, the ingredients are not scattered and are easy to serve. 5. 5. Rinse the rice cakes in cold water to remove any powder, then place them in a bowl lined with kombu and soften them by changing the boiling water several times. 6. 6. Place the daikon and rice cakes in a bowl, then arrange the skewered ingredients on top of the daikon and rice cakes. Pour the hot soup into the bowl and serve it. Garnish the top of the bowl with a little bit of yuzu to add flavor. 7. 7. The taste of a zoni is determined by the quality of the broth, so the first step is to make a tasty broth. 8. 8. [How to prepare the mochi (powdered rice cakes)]You need 400g of mochi flour, 240-250ml of warm water (30-40℃), and 20-30g of potato starch. Place the mochi flour in a clean bowl, gradually pour in the warm water, and thoroughly knead. Steam the mochi in a steamer for 10 minutes, then take them out and pound them with a pestle dipped in water. When the whole mixture is smooth and rice cake-like, take them out and roll them into a shape on top of the potato starch. ## Provider Information provider : Faculty of Nutritional Sciences, Nakamura Gakuen University 

# Gameni ｜ Our Regional Cuisines **Cuisine Name**: Gameni **Region**: Our Regional Cuisines ## Main Lore Areas All over Fukuoka Prefecture ## Main Ingredients Used Chicken thigh meat, potatoes, carrots, bamboo shoots ## History, Origin, and Related Events "Game-ni" is a typical local dish of Fukuoka Prefecture, and its name comes from the Hakata dialect word "gamekurikomu" (meaning "to gather together"). It is also said that the name "game-ni" originated during the Japanese invasion of Korea by Hideyoshi Toyotomi during the Japanese invasion of Korea in 1592, when soldiers who went to Korea ate game-ni by stewing suppon (a type of soft-shelled turtle) and other ingredients they had on hand. Nowadays, chicken is generally used instead of suppon, and game-ni is also a New Year's dish and a vegetarian dish, and has become an indispensable local delicacy. According to a national survey, Fukuoka City's high consumption of chicken and burdocks is said to be due to the fact that they are used in "game-ni.Game-ni" is also called "Chikuzen-ni" in Japan, but while boneless chicken is also used in Chikuzen-ni, boned chicken is sometimes used in Game-ni. ## Opportunities and Times of Eating Habits "Game-ni" is often prepared for festive occasions such as New Year's, festivals, and weddings. Along with mizutaki (boiled young chicken), game-ni has been selected as one of the 100 best local dishes of Fukuoka Prefecture, and is served as an everyday side dish or snack with sake. It is also served during Hakata Gion Yamakasa celebrations and festivals. ## How to Eat First, stir-fry all the ingredients. Add broth and seasonings and simmer until vegetables are cooked. The vegetables may vary depending on the season, and on Shiga Island in Fukuoka City, Fukuoka Prefecture, there is a custom to make sure that there are always an odd number of ingredients. Ginger is sometimes added, and pods of pea pods are sometimes added to the dish. ## Efforts for Preservation and Succession The dish is often eaten at home because it is nutritionally balanced with a large amount of ingredients and vegetables. ## Ingredients - Chicken thigh: 250-300g - Potato (or taro): 300g - Carrot: 80g - Bamboo shoots: 100g - Dried shiitake mushrooms: 10g (3-4 pieces) - green beans: 20 g - Konnyaku: 100 g - Dashi stock: 400ml (2 cups) - [Seasoning A] Soy sauce: 25～30ml - [Seasoning A] Salt: 4～5g - [Seasoning A] Mirin: 30ml - [Seasoning A] Sugar: 20-30g - Oil: 1 to 2 tbsp. - Needle ginger: 15g ## Recipe 1. 1. Cut chicken into bite-sized pieces. 2. 2. Cut potatoes and carrots into chunks. 3. 3. Cut bamboo shoots and konnyaku in the same way as in 2. Cut konnyaku into reins or kanoko-giri. 4. 4. Retard shiitake mushrooms and cut in half. Boil the green beans in salted water and cut into 4 to 5 cm lengths. 5. 5. Heat oil in a pan, lightly fry chicken, add 2, 3 and shiitake mushrooms, fry further, add soup stock and seasoning A, and cook until vegetables are cooked through. 6. 6. Add the green beans to 5, place in a bowl, and sprinkle with ginger. Or, you can combine various kinds of vegetables and skewer them. ## Provider Information provider : Nakamura Gakuen University, Faculty of Nutritional Sciences 

# Nukamisodaki ｜ Our Regional Cuisines **Cuisine Name**: Nukamisodaki **Region**: Our Regional Cuisines ## Main Lore Areas Kitakyushu City ## Main Ingredients Used Sardines (mackerel), nuka miso ## History, Origin, and Related Events In the old days, nukazuke was a preserved food of the Ogasawara clan, and it was handed down to an old family in Kokura, where it spread among the common people. In the old houses of Kokura, nukazuke pickles are made in lacquer or vermilion-lacquered tubs with the family name on them, and have been handed down from generation to generation, and are shared with daughters who marry into the family. Not a few families are proud of their "hundred-year old" pickles. In summer, housewives were required to mix the vegetables from the bottom of the vat in the morning, afternoon, and evening, and even once in winter. When simmering sardines, mackerel, and other bluefish, a handful of this well-seasoned part of the bed of rice bran is used to remove the fishy smell. Another name for this dish is "osasajinni," which is said to be the name for the nuka-miso that was used by the ladies of the palace at Kokura Castle in the old days. Because of its high nutritional value and preservation, it was also used during wars, and was named "jindani" by Lord Ogasawara, the feudal lord of the Ogura domain at that time. Since the mid-Edo period, sugar and sake have been added to the dish, leading to today's "nuka-miso takikaki" food culture. It is generally known as "nuka-miso-taki" or "nuka-miso-ni" (stewed in nuka miso). ## Opportunities and Times of Eating Habits It is eaten throughout the year. It is eaten as a side dish and as a snack. It is also served as a New Year's dish and at funerals and other ceremonial occasions. ## How to Eat First, sardines and mackerel are cut and boiled in a broth containing soy sauce, mirin, sugar, and other seasonings. When the fish is cooked to a certain degree, add the nuka-miso stock and cook over a slow fire. The fish will lose its distinctive smell and instead soak up the flavor of the nuka-bed. This flavor comes from the vegetable extracts that accumulate in the nuka-bed every time the fish is pickled, in addition to the flavors of sansho and chili peppers, the ingredients of the nuka-bed. ## Efforts for Preservation and Succession Nuka-miso is always sold at markets in Kokurakita-ku, Kitakyushu City. In addition, there are some izakayas (Japanese-style pubs), teishoku (set meal) restaurants, and coffee shops in the Kokura area that offer homemade "nuka-miso taki" as their signature menu item. ## Ingredients - Sardine: 10 sardines (800g) - sake: 80ml - Soy sauce: 80ml - Mirin (sweet cooking sake): 80ml - Sugar: 30g - Water: 300-400ml - ginger: 40g - Nuka miso: 100g - red pepper: 1 stick - Ginger (potted ginger): 10g ## Recipe 1. 1. Remove the head from the sardine and remove the guts from the tube. Soak the sardines in lightly salted water to remove the smell. (about 30 minutes) 2. 2. Combine the seasonings in a flat pot, place the sardines in the pot, and simmer gently. 3. 3. When the liquid has reduced, add the nuka miso on top and simmer until it melts. Finally, top with the ginger. ## Provider Information provider : Nakamura Gakuen University, Faculty of Nutritional Sciences 

# Go Dofu with Sesame Soy Sauce ｜ Our Regional Cuisines **Cuisine Name**: Go Dofu with Sesame Soy Sauce **Region**: Our Regional Cuisines ## Main Lore Areas Arita Town ## Main Ingredients Used Soy milk, Kudzu or Starch ## History, Origin, and Related Events Tofu made throughout Japan is formed by adding bittern to soy milk, but “Go Dofu", which is mainly from the town of Arita Town in Saga Prefecture, is characterized by the addition of kudzu, starch, and other ingredients to soy milk to harden it.The major difference from conventional tofu is the texture, which is soft and chewy. It also has a glossy, pudding-like sheen. It is usually served as a side dish with sesame soy sauce, but it can also be enjoyed as a healthy sweet by pouring molasses or soybean flour over it. The name “Go Dofu" comes from the name "Go," which means "to make tofu" in Japanese. The soy milk is pressed from the "Go" and kneaded with kudzu to make "Go Dofu," which is said to be named after the "tofu" made from "Go".Another theory is that it is tofu that came from the Chinese country of “呉(=Wu)". There are various theories about its origin, but one theory is that a tofu maker in Arita who visited Nagasaki at the beginning of the Showa period to buy soybeans learned from a Chinese person how to make tofu using "kudzu". Another theory is that an old lady at a sushi restaurant in Arita learned the original recipe from a Chinese man in Nagasaki in 1929, and it became popular in the town when she started serving it at her sushi restaurant. ## Opportunities and Times of Eating Habits It is often eaten at everyday meals, but is also served at Buddhist memorial services and celebrations. ## How to Eat Place soy milk in a saucepan and bring to a boil until it reaches 90 degrees. Meanwhile, combine starch and water in a bowl and dissolve. When the soy milk comes to a boil, add the dissolved starch and stir with a wooden spoon over low heat. 20 minutes of continuous kneading will make the mixture smooth. Turn off the heat, pour the mixture into a bat and cool in cold water for 15 minutes. Pour sesame soy sauce or molasses over the dumplings if desired. It may also be deep-fried with batter, used as a garnish for miso soup, or used in parfaits. Sometimes eaten with vinegared miso. ## Efforts for Preservation and Succession It can be enjoyed at restaurants as "Aritayaki Gozen," a local delicacy in Arita. It is also sold at supermarkets in the prefecture. ## Ingredients - Kudzu starch: 40g - Water: 40g - Soy milk: 400cc - Milk: 300cc - Salt: 1／5 tsp. - Gelatin: 1／3 tbsp. - [Sesame soy sauce] Dashi (=Japanese soup stock): 2 tbsp. - [Sesame soy sauce] soy sauce: 2 tbsp. - [Sesame soy sauce] Ground Sesame: a pinch - Yuzu peel or sprout: a pinch ## Recipe 1. 1. Blanch gelatin in water. 2. 2. Dissolve the kudzu flour in a quantity of water, combine with soy milk and milk, heat to thicken, and add salt. 3. 3. Add the gelatin, boil until dissolved, then pour into molds and chill until hardened. 4. 4. Cut into pieces, place in serving bowls, garnish with yuzu peels and sprinkle with sesame soy sauce. Sprinkle with yuzu peel or kinome. ## Provider Information provider : Sukoyaka Shokutaku Saga 

# Yuki no Tsuyu ｜ Our Regional Cuisines **Cuisine Name**: Yuki no Tsuyu **Region**: Our Regional Cuisines ## Main Lore Areas Arita Town ## Main Ingredients Used Daikon radish ## History, Origin, and Related Events Arita, Saga Prefecture, is known as the birthplace of porcelain, and porcelain production began in the early 17th century with the discovery of ceramic stone, the raw material for magnetism, at Mount Izumiyama in Arita. One of the people who found the potter's stone at this time was a Korean potter, Sanbei Kanagae (a.k.a. Sampei Lee), who is known as the creator of Arita-yaki porcelain.The "Touzan Shrine", built around 1658, has Emperor Ojin as its main deity, and a monument to Sampei Lee was erected on the site.On the evening of New Year's Eve, "Arita Bowl Lantern Festival" will be held at "Touzan Shrine", which is well known among the local people as the "God of Pottery". About 1,000 porcelain lamps are used to illuminate the area between the "Tsuji-no-fuda" intersection at the central intersection of the Arita Pottery Market Street and the shrine grounds. The festival begins around 23時30分 on New Year's Eve and continues until around 02時00分 on New Year's Day, when "Yuki no Tsuyu," a local dish, is served. "Yuki no Tsuyu" is a soup of grated daikon radish roughly grated with a bamboo grater called "Oni Oroshi," and baked rice cakes or thinly fried tofu in a miso soup. Since kiln workers had to stay at the kiln all night long, it is said that "Yuki no Tsuyu" was eaten as a nighttime meal because it warms the body even on cold nights and is easy to eat and keep one's stomach full. ## Opportunities and Times of Eating Habits It was eaten during kiln firing at Arita-yaki kilns. It is said to have been a valuable nighttime meal during overnight kiln firing, especially as a soup to warm the body during the cold season. Today, it is served at the "Arita Bowl Lantern Festival" held at “Touzan Shrine" on New Year's Eve. ## How to Eat Add grated daikon radish roughly grated with a “Oni Oroshi(=grater)" to the soup stock in which miso has been dissolved. Grill rice cakes until fragrant and add them to the warmed broth. Whale meat is sometimes added. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is served during the "Arita Bowl Lantern Festival. ## Ingredients - Daikon radish: 150g - Dashi (=Japanese bonito soup stock): 1 and 1／2 cups - Fried thin tofu: 1／2 sheet - Barley miso: 1 and 1／2 to 2 tbsp. - Daikon radish leaves: as desired (10g-15g) - Round rice cake: 4 pieces - Salt: as needed ## Recipe 1. 1. Cut Daikon radish into pieces and grind roughly with a food processor or grater. 2. 2. Heat Dashi (=Japanese bonito soup stock) and roughly chopped fried thin tofu in a saucepan over medium heat, and when it begins to boil, dissolve in barley miso. 3. 3. Boil the daikon radish leaves in boiling water with salt for about 1 minute and chop them. 4. 4. Cook the rice cakes in water in a microwave oven at 500w for 30-60 seconds without wrapping (cook 2 cakes at a time), then grill or toaster them until they are puffed up. 5. 5. Sprinkle step2 over step4 round rice cakes, garnish with step3 daikon radish leaves, and serve. ## Provider Information provider : Nishikyushu University Saga Cooking & Confectionery Vocational School Tanaka 

# Kuchizoko no Nitsuke(Simmered Sole fish) ｜ Our Regional Cuisines **Cuisine Name**: Kuchizoko no Nitsuke(Simmered Sole fish) **Region**: Our Regional Cuisines ## Main Lore Areas Ariake Sea Coastline ## Main Ingredients Used Kuchizoko(=Sole fish) ## History, Origin, and Related Events The Ariake Sea, which has Japan's highest tidal range and vast mud flats, is home to a variety of unique fish and shellfish, including “Mutsugoro", “Mekaja", “Sea mushrooms", and “Wrasses". The sole fish, which lives on sandy muddy bottoms of shallow waters throughout Japan, is also found in the Ariake Sea and is called “kuchizoko" in Saga Prefecture. Its body is characterized by its leaf-shaped body, with no distinguishable dorsal or caudal fins. The name "kuchizoko" comes from a theory that it resembles the shape of the sole of a shoe, or that its small mouth is on the underside. It is closely related to the flatfish, and has both eyes on the left side of its body. “Kuchizoko" is a familiar food in the Ariake Sea coastal areas and is often stewed in a rich, slightly sweetened seasoning. ## Opportunities and Times of Eating Habits "Kuchizoko no Nitsuke(=Simmered Sole fish)" has been and continues to be a daily fish dish on the dinner table. Kuchizoko from the Ariake Sea has a unique flavor, and the black tongue is particularly delicious. "Kuchizoko(=Sole fish)" is available all year round, but the plump, simmered "Kuchizoko(=Sole fish)" available from summer to fall is the best tasting. Smaller “Sasa-kuchizoko" can be eaten all the way down to the bones when deep-fried. It is also eaten as a fish dish for baby food and young children because it is easy to remove the meat from the fish. ## How to Eat In a pot, bring soy sauce, Sake and Mirin(=sweet rice wine) to a boil and cook the "Kuchizoko(=Sole fish)" with the scales removed. Add vegetables and simmer in the stock. Serve the "Kuchizoko(=Sole fish)" with the vegetables. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is commonly made at home and can also be enjoyed at restaurants in the prefecture. ## Ingredients - Kuchizoko(=Sole fish)(lower lip): 4 - Water: 400 ml - Sake: 200ml - Soy sauce: 100ml - Mirin(=sweet rice wine): 100ml - Sugar: 4 tbsp. - Squeezed ginger juice: 20 ml - Vegetables of your choice, such as gobou(=burdock) or greens: as needed ## Recipe 1. 1. Remove the Kuchizoko(=Sole fish)(lower lip) scales with a scrubbing brush, and gills and entrails remove too, rinse in cold water, blot dry, and make a cut along the backbone. 2. 2. Put the seasonings in a saucepan over high heat, bring to a boil, and add step 1, cut side up. When the water comes to a boil, remove the lye, cover with a drop-lid, cover the pot with a lid, and simmer over slightly higher than medium heat for about 5 minutes. Simmer quickly over high heat as the kuchizoko will cook quickly. 3. 3. Remove the lid from step 2, add the ginger juice, tilt the pot to scoop out some of the cooking liquid, and pour it over the fish several times. Cook the vegetables in the broth. Place in a serving bowl and pour a generous amount of the broth over the top.Saga Prefecture's soy sauce is sweet, so it is often cooked with soy sauce and Sake, without sugar or Mirin(=sweet rice wine). ## Provider Information provider : Nishikyushu University Saga Cooking & Confectionery Vocational School Tanaka 

# Kuri Okowa ｜ Our Regional Cuisines **Cuisine Name**: Kuri Okowa **Region**: Our Regional Cuisines ## Main Lore Areas All of Saga Prefecture ## Main Ingredients Used Glutinous rice, chestnuts, Azuki beans(=Red beans) ## History, Origin, and Related Events “Kuri Okowa”, also known as “Kuri Kowai” and “Kowai”, is a traditional dish of Saga prefecture and served at local festivals and celebrations at home. When the dish is made as offerings to gods, the rice is shaped in the form of circular cones or triangles called “Gokkusan”. “Kuri Okowa” is also an indispensable part of “Kunchi” or “Okunchi” (=festival) held in the northern Kyushu areas in autumn. At these festivals, newly harvested rice is offered to the gods and people show appreciation for the bountiful harvest.The "Imari Kunchi" held in Imari-cho, Imari City in October is a fighting festival in which portable shrines and Danjiris fight each other, and is called "Imari Ton-ten-ton" from the sound of the taiko drums. Traditional families of the region prepare for this festival a few days ahead and make “kikka kabu” (=pickled chrysanthemum turnip), “kogui” (=crucian carp prepared with seasonal vegetables), “nishime” (=simmered vegetables) and “amazake” (=sweet, fermented rice drink). “Kuri Okowa” was made and given to the participants of “Kunchi” as a gift to take home with them. In other regions as well, "Kuri Okowa" is an indispensable dish for autumn festivals. At the autumn festivals of Niu Shrine in the Shiota and Ookusano districts and Hachimangu Shrine in the Kuma district, they make a lot of "Kuri Okowa" to entertain their guests. In Arita, during “Kunchi” in October, the “Kuri Okowa” is served in the shape of a folding-fan, which is considered good luck. This dish is often made with dried chestnuts as the name for this in Japanese is “Kachi Guri”, and the word “kachi” means to win in Japanese, and so this ingredient was used to incorporate the wish of winning the festival. The recipe differs depending on the region and family that makes it. ## Opportunities and Times of Eating Habits Every October, “Kunchi” (=festival) is held in Saga. During this month, many seasonal vegetables, fish, and chestnuts are available, and this festival is held to show appreciation for the crops that were harvested that year. “Kuri Okowa” meaning sticky rice made with chestnuts, is offered to the gods, and served to the people that take part in “Kunchi”. It is a traditional dish that is also served for other celebrations. ## How to Eat Wash the glutinous rice and soak in water overnight. Drain the water from the glutinous rice the following morning. Place the azuki beans and some water in a pan and cook until the water starts to simmer. Drain the water and put the azuki beans in a colander. Place the azuki beans and some water into the pan once again and cook for an additional 7 to 8 minutes. Peel the skin off the chestnuts. Place the glutinous rice, azuki beans and chestnuts into a food steamer and steam. ## 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 taught as part of local cuisine cooking classes. ## Ingredients - Glutinous rice: 400g - Chestnuts (with their skin): 300g - Dried azuki beans(=red beans): 80g - Salt: A little ## Recipe 1. 1. Wash the glutinous rice and soak in water overnight. 2. 2. Peel the skin off the chestnuts. Simmer the azuki beans(=red beans) for eight minutes. 3. 3. Drain the water from the glutinous rice. Steam the chestnuts and azuki beans with a small amount of salt sprinkled on top. Douse the chestnuts and azuki beans with hot water just before the steaming is complete. ## Provider Information provider : Sukoyaka Shokutaku Saga 

# Hoshigaki Namasu ｜ Our Regional Cuisines **Cuisine Name**: Hoshigaki Namasu **Region**: Our Regional Cuisines ## Main Lore Areas Matsuume Area of Yamato-cho, Saga City ## Main Ingredients Used Dried persimmon, daikon radish ## History, Origin, and Related Events Persimmons are grown throughout Japan. Saga prefecture does not produce large amounts of this fruit. Not much land is dedicated to growing persimmons but there are unique types of them grown in Saga. One type, with the brand name, “Onsen Bijin” (=Hot Spring Beauty) and grown in Takeo city, is a sour persimmon whose sourness has been taken out using special techniques. The fruit is left to ripen on the trees until they become a deep red color. The texture is crunchy, but the fruit is very juicy. This Onsen Bijin is not produced in large quantities and only 50 to 60 boxes of this fruit are made per year, which makes them rare.Another brand, “Kyara Gaki”, can only be grown on trees with an age between 50 to 100 years. The persimmons grown on these old trees are sweeter than ordinary persimmons and has been gifted to the Imperial Household Agency in the past. In autumn, many persimmons are left out to dry like orange curtains and this is scenic to the region.In such Saga Prefecture, "kaki noren" (=persimmon curtains) have become an autumn tradition.Dried persimmons are made by hand, one by one. The skin of the sour persimmon is peeled and then the fruit is tied with a piece of string and hung from a high place such as under eaves. They are called "kaki-Noren" (persimmon curtains) because the rows of dried persimmons look like orange curtains hanging down, particularly around Mount Sefuri and Mount Tenzan. This tradition has been around for around 300 years.The temperature in the areas surrounded by the mountains have extreme ranges, which make the climate ideal for making dried persimmons. The dried persimmons are soft and chewy and are very popular. Dried persimmons can be eaten as is,They can also be eaten for cooking, such as to make “Hoshigaki Namasu”. "Namasu" is eaten as one of the New Year's osechi dishes, and this "Hoshigaki Namasu" is indispensable in the Matsuume area of Daiwa-cho, Saga City, where dried persimmons have been produced for many years. ## Opportunities and Times of Eating Habits From late November of each year, persimmons are left out to dry and hung from the eaves of houses. It takes around 30 to 40 days for the dried persimmons to be made. Once they are ready, households have a tradition of making “Hoshigaki Namasu”. This dish is also made as part of osechi. Dried persimmons can be preserved for a long time by freezing them, so it is possible to enjoy them throughout the year. They are appreciated as a good source of fiber. ## How to Eat Cut Daikon radish and dried persimmon into shreds. Combine vinegar, yuzu juice, sugar, light soy sauce, and salt. You can also add shredded Yuzu peel. Fresh persimmons may be used instead of dried persimmons. Turnips can also be used instead of daikon radishes. ## 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. Making dried persimmons is a seasonal tradition in Saga prefecture and has been carried out for many years. At local elementary schools, students get to experience the peeling of persimmons. ## Ingredients - Large, dried persimmon: 1 - Daikon radish: 160g - Carrot: 10g - Yuzu peel: A little - Salt (to sprinkle and rub into the vegetables): As needed - [Mixed vinegar] Vinegar: 1tbsp. - [Mixed vinegar] Sugar: 1 tsp. - [Mixed vinegar] Salt: A little ## Recipe 1. 1. Peel the daikon radish and carrot and cut into julienne sizes. Sprinkle salt onto them and rub in the salt. Leave for ten minutes. After that, wash the daikon radish and carrot lightly and squeeze the water out of them. 2. 2. Julienne the dried persimmon and yuzu peels and mix with the daikon radish and carrot. Dress in mixed vinegar. ## Provider Information provider : Saga Dietetic Association 

# Tsunkidagojiru ｜ Our Regional Cuisines **Cuisine Name**: Tsunkidagojiru **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Vegetables and wheat flour ## History, Origin, and Related Events Both "flat dago" and "dagojiru", local dishes of Saga Prefecture, are made with "dago". “Dago” is a corruption of the word “dango,” and "flat dago" is a snack made by boiling flat wheat dough and sprinkling it with brown sugar. "Dagojiru", on the other hand, is a soup made by simmering wheat flour dumplings with plenty of seasonal vegetables. It is said that the name changes depending on the shape of the "dango" and the region, such as “dangojiru,” “nebadagoju,” “hirahibojiru,” and “tsunkidagojiru.” Among them, tsunkidagojiru is made by tearing the "dango" by hand, as can be understood from the word “tsunki” in the name, which means “to tear” in Takeo's dialect. In addition to Saga Prefecture, it is eaten in wide areas such as Kumamoto, Oita, and Miyazaki Prefectures as a dish to warm the body on cold days. Ingredients vary, but basically, seasonal vegetables are used. In addition, it is said that in some regions, whale meat is used instead of chicken, and adzuki beans are added. ## Opportunities and Times of Eating Habits In Saga Prefecture, where barley production is thriving, it has been eaten as a substitute for staple foods such as white rice and chagayu when they are unavailable. It used to be a staple food, but nowadays it is often eaten as a side dish. Also, it is said that it was eaten as a snack between meals or a late-night snack by farmers who worked from morning until sunset, planting and harvesting rice. ## How to Eat Cut vegetables such as taro and carrots into bite-sized pieces. Boil the vegetables and soup stock together, and once they are cooked, knead the wheat dango with hot water until they are as soft as an earlobe, tear them into bite-sized pieces, and add them to the pot. Once cooked, season with miso or soy sauce. If you add steamed and mashed sweet potatoes to the "dango", they will not get hard even when cold. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. ## Ingredients - Wheat flour (all-purpose flour): 400g - Hot water (for the flour): 300cc - Pumpkin: 200g (1／5th of a pumpkin) - Mizuimo (stem) (or hasuimo (stem)): 100g - Potatoes: 100g (2 medium pieces) - Carrot: 100g (1 piece) - Eggplant: 100g (1 medium piece) - Whale skin (fat): 100g - Green onion: 50g (2 pieces) - Miso: 120g - Water: 10 cups ## Recipe 1. 1. Slice the whale skin (fat) into 2-3 mm thick slices and lightly boil to remove excess oil and odor. Cut each vegetable into bite-sized pieces, soak the mizuimo (stem) and eggplant in water, and leave for 5 minutes to remove the lye. 2. 2. Pour 10 cups of water into a pot, add the potatoes, carrots, pumpkin, taro, and whale in that order, and bring to a boil. (About 10 to 15 minutes over medium heat, until soft.) When about 80% cooked, add the mizuimo and eggplant. 3. 3. Knead the flour with hot water until it is softer than an earlobe. At this time, add about 300cc of hot water little by little until it reaches the hardness of an earlobe. Tear this into bite-sized pieces and drop them in. The shape to tear is similar to that of suiton, and you can pull it with three fingers to tear it as appropriate. 4. 4. Add the torn flour and boil for about 5 minutes, then add the miso and season to taste. Finally, sprinkle with chopped green onions. ## Provider Information provider : "Local Cuisine of Odonga Town" 

# Oyogoshi ｜ Our Regional Cuisines **Cuisine Name**: Oyogoshi **Region**: Our Regional Cuisines ## Main Lore Areas The whole prefecture ## Main Ingredients Used Tofu, vegetables ## History, Origin, and Related Events About 230 years ago on February 19th, a fire broke out in the Ifuku village in Saga Prefecture that destroyed most of the village. There is a legend that the residents of the time boiled, seasoned, and ate the wild plants left over from the fire, then joined together to rebuild the village. Since then, a village festival called "Oyogoshi Matsuri" is held on February 19th to commemorate the village predecessors who had suffered from the disaster. The "Oyogoshi" is always served an essential dish in honor of the seasoned vegetables that were eaten back in the day. "Oyogoshi" means "Aemono" (dressed ingredients) in women's language, and it refers to vegetables seasoned in a white dressing. Tofu is typically used, but in the past every household grew their own vegetables, and so those vegetables were often used. Thus, instead of using tofu, which was not always available, taro was often used instead because it was available in every household. Nowadays, each household passes down their own unique recipe, with variations in vegetables and seasonings. For example, the taro can be mashed smoothly or some larger chunks might be kept to create textural variation. Pumpkin might also be used instead. ## Opportunities and Times of Eating Habits Aemono made with seasonal vegetables is beloved as home-cooking and as an every day dish in Saga Prefecture. It is also an essential dish for the "Oyogoshi Festival" held in February in Ifuku village. ## How to Eat Boil and mash the taro. Boil the spinach, squeeze out the excess water, then cut into bite-size pieces. Add carrot, burdock root, and shiitake mushroom to dashi broth and simmer with sugar, soy sauce, and mirin. Mix the mashed taro with sugar, mirin, miso, and sesame seeds, then add the other ingredients after draining thoroughly. Sesame seeds, sugar, and miso can be used, but the seasonings vary by household. The trick is to thoroughly remove the moisture from the vegetables and allow them to cool sufficiently, and also to evaporate the moisture from the taro by shaking it in the pot over low heat after draining. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being a common home-cooked dish, it can also be enjoyed at restaurants in the prefecture. ## Ingredients - Spinach: 1 bunch, 200g - Firm tofu: 1 (200-300g) - Sugar: 1 tbsp. - Miso: 1 tbsp. - Sesame seeds: 1 tbsp. - Bonito dashi broth: 100cc ## Recipe 1. 1. Wash the spinach thoroughly under running water, then drain in a colander. Boil for 15 to 30 seconds in plenty of boiling water until tender. Soak the spinach on bonito dashi broth for 1 minute, then wrap in a paper towel, squeeze out the water, and cut into bite-size pieces. 2. 2. Wrap the firm tofu in a paper towel and weigh it down for about 10 minutes, then drain. 3. 3. Toast the sesame seeds for about 1 minute until fragrant, then grind in a mortar. Add the sugar and miso and continue to grind for about 1 minute. 4. 4. Add the tofu from step 2 to the paste in step 3, and mix in the mortar using the pestle. 5. 5. Combine the ingredients from step 1 and step 4. ## Provider Information provider : "Nishikyushu University Saga Cooking & Confectionery Vocational School Tanaka" 

# Yudedago ｜ Our Regional Cuisines **Cuisine Name**: Yudedago **Region**: Our Regional Cuisines ## Main Lore Areas The entire prefecture ## Main Ingredients Used Wheat flour and brown sugar ## History, Origin, and Related Events ”Yudedago” is a corrupted form of the term “yudedango” and refers to sweets made from wheat flour and brown sugar. It is sometimes called “flat dago.” In Saga Prefecture, double cropping has long been practiced, and since wheat was grown after the rice was harvested, many farmers constantly had home-grown wheat flour and rice flour on hand. Therefore, they were often used for daily meals and easy-to-make snacks, and “yudedago” is one of such local dishes. It is common to boil flattened wheat flour dough and sprinkle it with brown sugar, but sometimes, boiled pumpkin, spinach, or mugwort is mixed into the dough, or red bean paste is wrapped inside it. ## Opportunities and Times of Eating Habits “Yudedago”, made using wheat flour that farmers often had on hand, is a snack eaten in between farm work and was often eaten as a supplement for meals when there was not enough rice. It is said that in the Takeo district, it was often eaten during breaks during rice planting. It was also sometimes served at festivals. ## How to Eat Mix flour with boiling water and knead until the dough is about as hard as an earlobe. Tear up the kneaded dough and place it in boiling water to boil. After boiling, throw away the boiling water, add brown sugar, and mix. The shape of the dough differs from household to household, such as tsunkiidago and kobangata. If you crush porridge into the dough and mix them together, it will remain soft even after a long time. It is also made with rice flour such as kanzarashiko and is sometimes eaten with sugared soy sauce as well. White sugar or boiled sugar can be used instead of brown sugar, but brown sugar is more flavorful and delicious. ## 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. ## Ingredients - Wheat flour: 300g - Refined rice flour: 100g - Rice: 100g - Salt: Just a little - Soybean flour: 100g - Brown sugar: 100g ## Recipe 1. 1. Put the wheat flour, refined rice flour, rice, and salt in a bowl and mix with a rice paddle while adding boiling water little by little. 2. 2. When cool enough to touch, roll it up and boil it. 3. 3. Serve while hot with brown sugar and soybean flour sprinkled over it. ## Provider Information provider : "Local Cuisine Recipes to Share" 

# Mutsugoro no Kabayaki (Broiled Mudskipper) ｜ Our Regional Cuisines **Cuisine Name**: Mutsugoro no Kabayaki (Broiled Mudskipper) **Region**: Our Regional Cuisines ## Main Lore Areas Ariake Sea coastal region ## Main Ingredients Used Mutsugoro(Mudskipper) ## History, Origin, and Related Events The Ariake Sea, in Saga Prefecture, is known for its vast tidelands, which appear during low tide, due to a wide tidal range of about 6 meters. The marine life which inhabit this area is unique and rare, and known as “maeumimon.” Symbolic of this genre of sea creatures is the mutsugoro (mudskipper), which can be found only in certain parts of the Ariake Sea and the Yatsushiro Sea (which is surrounded by the Kyushu mainland and the Amakusa Islands). In the Ariake Sea coastal areas, it is sometimes called "mutsu".The mutsugoro is an amphibious fish which has the ability to breathe both through its gills and its skin, and emerges from its burrow when the tides recede. Spawning season is from May to July, during which the male mutsugoros repeatedly leap high into the air in energetic displays of courtship―a sight that attracts visitors from throughout the country in hopes of capturing their feats on camera. Mudskippers are in season during the summer, between May and August, and are captured at low tide, using a traditional fishing method called “mutsukake-gyo.” “Mutsugoro no Kabayaki (broiled mutsugoro)” is a famous and delicious local cuisine, made by first lightly grilling the fish while still alive, and then cooked to a sweet and savory taste. When caught fresh, mudskippers can also be served as sashimi or served in miso soup. ## Opportunities and Times of Eating Habits Mutsugoro can be caught between mid-May and August. As “Mutsugoro no Kabayaki” requires the use of fresh, live mudskippers to be grilled alive, this dish can generally only be enjoyed at this specific time of year. ## How to Eat The dish is prepared by first skewering the mutsugoro while still alive, and then grilling them over charcoal. A pot is filled with sugar, soy sauce, and sake, and into this mixture the grilled mutsugoro are slowly simmered until the sauce has reduced and thickened. Another way to enjoy this fish is by making “Mutsugoro Sushi,” which is prepared by rolling “Mutsugoro no Kabayaki” into sushi. Because only the freshest fish are used, they are prepared by soaking them in saltwater in order to expel any mud or other impurities. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Mutsugoro is enjoyed not only in most households, but also at restaurants throughout the prefecture. A common way to eat mutsugoro at home is to purchase them pre-grilled, and then broiled (kabayaki) with their preferred sauce. ## Provider Information provider : Nishikyushu University Saga Cooking & Confectionery Vocational School, by Tanaka 

# Gameni (chicken stew) ｜ Our Regional Cuisines **Cuisine Name**: Gameni (chicken stew) **Region**: Our Regional Cuisines ## Main Lore Areas Throughout the prefecture ## Main Ingredients Used Vegetables, chicken ## History, Origin, and Related Events Among the many regional dishes of Saga Prefecture, the standard is gameni chicken stew. The stew is called "chikuzenni chicken stew" nationwide. It is also loved as a regional dish in other regions of Kyushu, including Hakata. The stew is a dish in which a lot of root vegetables and chicken are fried and thoroughly simmered. It is said that the dish was created when Hideyoshi Toyotomi was sending troops to Korea during the Imjin War. When his large army encamped in Hakata, they caught many softshell turtles in Hakata's inlets and marshes, simmered them with vegetables, and ate the stew. That was the origin of the dish. At the time, softshell turtles were called "river turtles" or "mud turtles," and then the dish was named "gameni (turtle stew)." Today, the dish doesn't use turtles; it uses chicken. The dish lives on as a special dish on special days. It is eaten during festivals such as the Okunchi festival and celebrations such as New Year's. ## Opportunities and Times of Eating Habits Gameni is a regional dish that is indispensable for festivals and celebrations. So it is placed on dining tables as one of the dishes prepared for the New Year's holidays. Also, it is served as a refreshment during the Okunchi festival, a fall festival held in various parts of Saga Prefecture. ## How to Eat Rehydrate the dried shiitake mushrooms. Peel the lotus root and burdock, chop them into chunks, and parboil them. Boil the Konjac, remove the scum, and cut the Konjac into bite-sized pieces. Pour oil into a pot, put in the chicken, which was cut into bite-sized pieces, and fry it. Then put in the other ingredients and fry them quickly. Add soy sauce, sugar, sake rice wine, mirin sweet rice wine, and the water, in which the shiitake mushrooms were soaked, into the pot. While removing the scum, let the food simmer thoroughly. After filling a bowl with the stew, sprinkle the stew with boiled peas whose strings have been removed. It may also be garnished with strips of ginger. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being typically made at home, one can enjoy it at restaurants in the prefecture. ## Ingredients - Chicken (thighs): 120g - Dried shiitake mushrooms: 2 small ones - Taro, lotus root: 60g each - Bamboo shoots, burdock, Konjac: 40g each - Carrots: 30g - Green beans: 20g - Broth: 200cc - Sugar: 1 tablespoon - Soy sauce: 1 1／2 tbsp - Sake rice wine, mirin sweet rice wine: 1 tbsp each - Ginger: a small quantity ## Recipe 1. 1. Cut the chicken into bite-sized pieces. Rehydrate the dried shiitake mushrooms. 2. 2. Boil the lotus root and burdock in vinegar diluted with water. Then remove the skins. Peel the taro and cut it into bite-sized pieces. Do the same with the bamboo shoots, carrots and konjac. 3. 3. Put the ingredients and broth into a pot and simmer them. Add the seasonings. When the water starts to boil, remove the scum. Place a wooden lid directly on the food in the pot and let the food simmer thoroughly. 4. 4. Fill a bowl with the stew. Garnish the stew with boiled green beans and strips of ginger. ## Provider Information provider : Food of Long Life at Saga 

# Nigomi ｜ Our Regional Cuisines **Cuisine Name**: Nigomi **Region**: Our Regional Cuisines ## Main Lore Areas Saga prefecture, all regions ## Main Ingredients Used Vegetables, chicken ## History, Origin, and Related Events Kunchi is a festival found around the northern area of Kyūshū including Saga prefecture. All called Okunchi, this is an autumn festival wherein the first crop of the year is offered to the local deity and thanks is given to the gods in heaven and earth for the bumper crop of grains. In the former town of Imari in what is now Imari City, Kunchi is also observed every year in October, where mikoshi and danjiri shrines are brought together for a so-called fight festival. The spectacle, known as “Imari Ton-ten-ton” begins at the sounding of the drum, and chestnut rice and nigomi are crucial Kunchi cuisine for the event. Nigomi is a boiled dish made with either chicken or tofu; chestnuts; and root vegetables like lotus root, burdock root, or daikon radish; all simmered in seasonings like sugar or soy sauce. Also called “nijā,” the dish’s appeal is in the simple flavor of the vegetables and the well balanced nutrition it provides. It’s said that the dish was originally made as a way to not waste the leftover ingredients used in making a different boiled dish called nishimé, the leftover chestnuts and red beans used for chestnut rice, and the leftover water from boiling the red beans. Nigomi is made in bulk the evening before Kunchi, and is reheated and eaten bit by bit over the following 2~3 days. ## Opportunities and Times of Eating Habits As Kunchi is a festival, there is a custom of serving red bean rice, a celebratory dish, or amazake, along with the feast prepared for when relatives visit. For celebrations and festivals, it’s said that eye-pleasing, aesthetically arranged dishes are reserved for serving to invited guests, while less appealing leftovers or scraps are used for the host family to eat. ## How to Eat Chop chicken thigh meat into around 2cm cubes, and cut taro, carrots, burdock root, and lotus root into equal sized chunks. Parboil konjac jelly and hand-tear into pieces. Boil the red beans, discarding the water from the first boil, then adding more water and boiling again until soft. Add dashi stock to a pot, then add the cut vegetables, meat, konjac, peeled chestnuts, and continue to boil. Once fully heated throughout, add the red beans and red bean water, then add soy sauce or sake, and sugar to adjust the flavor. The chicken can be substituted with seafood, and dango can also be added. ## Efforts for Preservation and Succession Besides being commonly made in households, nigomi can also be eaten at restaurants throughout Saga prefecture. It is often included in school lunch menus as well. ## Ingredients - Chicken thigh: 60g - Each taro and chestnuts (candied chestnuts can also be used): 120g - Red beans: 60g - Carrots: 50g - Each burdock root, lotus root, konjac jelly: 40g - [Seasoning]soy sauce: 4 tsp. - [Seasoning]sake: 4 tsp. - [Seasoning]sugar: 5 tsp. - Dashi stock: 270cc - Water from boiled red beans: 60cc ## Recipe 1. 1. Chop chicken thigh meat into around 2cm cubes. Cut taro, carrots, burdock root, and lotus root into equal sized chunks as the chicken. 2. 2. Parboil the konjac jelly and hand-tear into pieces. Chop the chestnuts into halves. 3. 3. Boil the red beans once and discard the water. Add more water and boil again until soft. Set aside this water from the second boil and do not throw it away. 4. 4. Add dashi stock to a pot, adding in burdock root and lotus, and briefly boil. Next, add the carrots, konjac, chicken, and chestnuts, and continue to boil. 5. 5. Add the taro, then add the red beans, the boiled red bean water, and continue to boil until soft. Add in the seasoning, and serve in a bowl. ## Provider Information provider : "Sga no Chojyu menu(Saga's Longevity Menu)" 

# Noppe Jiru ｜ Our Regional Cuisines **Cuisine Name**: Noppe Jiru **Region**: Our Regional Cuisines ## Main Lore Areas Entire prefecture ## Main Ingredients Used Fried tofu, vegetables ## History, Origin, and Related Events “Noppejiru” is a soup that has been passed down through families in Saga Prefecture, and is sometimes called “Noppeijiru” or “Nuppeijiru.” “Noppe” or “noppei” means the soup’s consistency is thickened with potato starch. It’s characterized by its thickness and the presence of many root vegetables such as taro and burdock. It’s eaten as an everyday meal, especially in winter, as a dish to warm the body. It’s also often eaten on days when people gather, and the ingredients used vary depending on the event. For example, chicken for celebrations, azuki beans for auspicious days such as weddings, and flower gluten without meat for memorial services. But it always has plenty of ingredients such as vegetables, and is always seasoned with soy sauce and salt. ## Opportunities and Times of Eating Habits In addition to being eaten on a daily basis as a soup to warm the body during the cold winter, it’s also eaten on ceremonial occasions. Shiitake mushrooms and burdock root are added for flavor at Buddhist ceremonies, while chicken is added at celebrations. Also, azuki beans are sometimes added for auspicious occasions such as weddings. ## How to Eat Dice and briefly boil the vegetables such as taro, sweet potato, burdock, and lotus root. Also dice the other ingredients such as chicken, fish paste, and chikuwa fish cake tubes. Boil the ingredients in dashi stock; once cooked, season with salt and soy sauce, then thicken with potato starch dissolved in water. The dashi stock can be made from kombu seaweed, chicken bones, dried shiitake mushrooms, etc., and can also be simmered with deep-fried tofu shimejiru (the once-boiled juice that remains after the tofu has been boiled), sake, or mirin sweet rice wine. Sometimes tofu is added for color or green peas are sprinkled on top to add a touch of green. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. ## Ingredients - fried tofu (1 block): 300g - taro (4 pieces): 200g - carrot: 100g (1) - burdock root: 100g(1 medium) - daikon radish: 70g(1／10th) - lotus root: 70g - konjac: 70g (1／3rd slice) - Dried shiitake mushrooms: 6g (3 medium pieces) - potato starch: 1 tbsp - dashi stock: 5 cups - salt: 1 tsp - soy sauce: 2 tbsp ## Recipe 1. 1. Cut the fried tofu, taro, carrot, burdock root, daikon radish, lotus root, and konjac into chunks. Rehydrate the dried shiitake mushrooms in water and cut into thin slices. 2. 2. Parboil the burdock root, lotus root, and konjac. 3. 3. Put the ingredients from Step 1 into a deep pot, add the dashi broth, and simmer until they become tender. 4. 4. Adjust the flavor with salt and soy sauce, and finish by adding potato starch dissolved in water to thicken the soup. ## Provider Information provider : Local specialty of Odonga Town 

# Suko-zushi ｜ Our Regional Cuisines **Cuisine Name**: Suko-zushi **Region**: Our Regional Cuisines ## Main Lore Areas Shiraishi Town ## Main Ingredients Used Rice ## History, Origin, and Related Events Facing the Ariake Sea, Shiraishi Town boasts a rich natural landscape of mountains, plains, sea, and rivers. Particularly, the Shiraishi Plains were reclaimed through repeated land reclamation projects from the medieval era to the present, becoming a fertile land for cultivating rice, wheat, vegetables, and more. Rice, in particular, has been a focus of continuous quality improvement efforts for centuries. According to tradition, over 500 years ago, the lord of the Suko district in Shiraishi Town valued the local farmers greatly and devoted efforts to enhance the quality of rice. Their dedication led to the fame of "sushi rice" and "sake-brewing rice" spreading nationwide. In gratitude for this lord's care, local residents crafted sushi using the abundant seafood and mountain ingredients and offered it as a tribute. This sushi came to be known as "Suko-zushi," and it continues to be cherished from generation to generation, an indispensable delicacy for celebrations even today. Characterized by its boxed-sushi style, it offers a simple and delightful taste with a variety of local ingredients. Originally, it used grilled mud loach (a type of fish), but due to its rarity nowadays, alternatives like shrimp or saury are sometimes used. ## Opportunities and Times of Eating Habits In the Suko district of Shiraishi Town, Suko-zushi was served as a feast during festivals, for people visiting local temples like Nichirinzan Suido Anfukuji, and as a welcome treat for daughters who returned home after getting married. Even now, it remains a prideful dish of this region, served to guests during local festivals and celebrations. ## How to Eat The rice is cooked with salt and konbu seaweed. After cooking, vinegar is added to the rice, mixed, and then packed into a wooden box called "morofuta." The rice is scored to form squares, and a variety of ingredients like takenoko (bamboo shoots), narazuke (pickled vegetables), grilled mud loach, kinshi tamago (shredded egg crepe), sweet and savory simmered shiitake mushrooms, burdock, and carrot are heaped onto the squares. Mitsuba (Japanese wild parsley) and minced pickled ginger are used for garnishing. Instead of grilled mud loach, eel or shrimp can be used as a substitute. It's cut using a spatula. The ingredients can vary depending on the season and household, but local seafood and mountain ingredients from the Ariake Sea area are widely utilized. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Apart from being prepared at home, it can also be purchased at local roadside stations, farmers' markets, and supermarkets within Shiraishi Town. Additionally, schools in the town offer classes on traditional local cuisine, and high schools and colleges across Saga Prefecture engage in making "Suko-zushi" as part of cooking exercises. ## Ingredients - Rice flour: 5 cups - Glutinous rice: 0.5 cups - Salt: 2／3 teaspoon - [Vinegar Mixture] Sugar: 60g - [Vinegar Mixture] Vinegar: 1／2 cup - [Vinegar Mixture] Salt: 1 teaspoon - Mud loach (grilled): 5 fish - Burdock root: 30g - Carrot: 30g - Dried shiitake mushrooms: 5 pieces - [A] Rehydrated shiitake mushroom broth: 1 cup - [A] Sugar: 2 tbsp - [A] Sake: 1 tbsp - [A] Soy sauce: 2 tbsp - Eggs: 3 - Kamaboko (fish cake): 1 piece - Pea pods: as needed - Narazuke (pickled vegetables): 1／3 piece - Minced pickled ginger: as needed ## Recipe 1. 1. Wash the rice and cook it with salt in the usual way. 2. 2. Prepare the vinegar mixture. 3. 3. Clean the mud loach, halve them, and remove their meat neatly. 4. 4. Rehydrate the shiitake mushrooms and slice them thinly. Cut the burdock root and carrot into short, thin strips. 5. 5. Simmer the shiitake mushrooms in seasoning [A] until they become sweet and savory. Remove and simmer the burdock root and carrot in the same liquid. 6. 6. Make a thin egg crepe and shred it finely. Steam the kamaboko and cut it into 18 thin slices. Boil and diagonally slice the snow peas. Cut the narazuke into thin strips and mince the pickled ginger. 7. 7. Transfer the cooked rice to the "morofuta," pour the vinegar mixture, mix and spread it gently and evenly. Cut into 6 vertical and 3 horizontal sections, then top with ingredients. ## Provider Information provider : Saga's Food - Local Cuisine 

# Ocha gai(Cha gayu) ｜ Our Regional Cuisines **Cuisine Name**: Ocha gai(Cha gayu) **Region**: Our Regional Cuisines ## Main Lore Areas Saga City, Ogi City, Kanzaki City ## Main Ingredients Used Rice ## History, Origin, and Related Events Ochagai" or "Ochagayu" is rice cooked with tea. It is said to have originated as a way to save rice in the closing days of the Tokugawa shogunate, when Naomasa Nabeshima, the 10th lord of the Saga Domain, who was suffering from financial difficulties, issued a frugal and thrifty decree that "not even a grain of rice should be wasted. In particular, merchants who shared their houses with their servants served chagayu (rice gruel) for breakfast, which consisted of cold rice from the night before, tea made with freshly brewed and powdered tea, to cover the needs of a large number of servants. Later, it took root as a food custom mainly in the Ariake Sea coastal areas, and until shortly after World War II, it was also eaten at home as an everyday meal. However, with the rapid economic growth of Japan, the number of households cooking it declined. Today, it can be enjoyed at breakfasts at inns in the prefecture. Ureshino, which flourished as a post town along the Nagasaki Kaido Road, has long been famous for its hot springs and Ureshino tea, which relieves the fatigue of travelers. In Ureshino, "ochagai" (tea gai) is made using such Ureshino tea. Unlike white gayu, "ochagai" has a simple flavor and a refreshing aftertaste that is infused with the taste of tea. In summer, it is recommended to eat it chilled. Depending on the season, sweet potatoes may be added to make "imo-gayu" (sweet potato gayu). ## Opportunities and Times of Eating Habits This dish is eaten on a daily basis and was often served as a breakfast for servants, especially in merchant houses. ## How to Eat Wash rice and put it in a colander. Bring water to a boil, add Bancha (green tea), and make tea juice. Add the rice to the tea broth and heat. Alternatively, add cold rice and tea leaves in a bag to the hot water and simmer. Peeled and diced sweet potatoes are also sometimes added to add bulk. ## Efforts for Preservation and Succession Commonly made at home. Since the summer of 2006, inns and hotels in Saga Prefecture that are members of the Ryokan Association Youth Club have started serving it for breakfast as a local delicacy. ## Ingredients - Rice: 200g - green tea: 20g - Water: 1,600ml ## Recipe 1. 1. Wash rice and set aside in a colander. 2. 2. Bring a quantity of water to a boil, add Bancha tea, and heat for about 2 minutes to make tea juice. (It is better to cook the tea leaves directly rather than putting them in a bag, as the porridge will be less sticky and more flavorful.) ) Reserve 200 ml of the tea juice and add it to the finished product if it is too hard. 3. 3. Add the rice to the tea juice in step 2, bring to a boil, and simmer to prevent spilling. ## Provider Information provider : Saga's Longevity Menu 

# Dabu ｜ Our Regional Cuisines **Cuisine Name**: Dabu **Region**: Our Regional Cuisines ## Main Lore Areas Hamatama Town, Karatsu City ## Main Ingredients Used Vegetables ## History, Origin, and Related Events Dabu" is a local dish made with chicken and seasonal vegetables, and has been handed down from Saga Prefecture to Fukuoka Prefecture. It is called "dabu" with an accent from the word "zabu" because it is made "zabu-zabu" with a lot of water without using ingredients that easily fall apart. This dish is served at weddings, funerals, and other occasions to which guests are invited, and differences arise in the ingredients and the way they are cut depending on the celebration or mourning. In the Karatsu area, it is popular to cut all ingredients into strips, while konnyaku is cut into triangles for Buddhist ceremonies. For weddings and funerals, lotus root, dried shiitake mushrooms, konnyaku, kikurage, frozen konnyaku, and chicken are used, while fu is added for celebratory occasions. Especially in the Hamadama area, it is made without thickening. In other areas, ingredients are cut into squares and hanafu is used for celebratory events such as marriages and other festive occasions. Some people also do not use sugar for seasoning. Conversely, on occasions of mourning, the ingredients are cut into triangles and sugar is used. The seasoning differs from household to household, but in the past, people in the community, including neighbors, would gather together to jointly make a large quantity at a time. ## Opportunities and Times of Eating Habits People in the neighborhood would gather to make the dish on occasions such as weddings, funerals, and other occasions when each family would invite guests. It is also made whenever guests are invited, and is still passed down from generation to generation as a traditional dish. ## How to Eat Cut ingredients such as radish, konnyaku, burdock root, carrot, taro, and baked tofu into 1 cm cubes and prepare them. Add them to the broth and simmer softly, seasoning with salt and light soy sauce. Add temari-fu and ginnan, and thicken with potato starch. Lightly seasoned, the dish can be eaten hot or cold. In some regions, white fish is used instead of chicken. ## Efforts for Preservation and Succession It is commonly made at home, and can also be enjoyed at restaurants in the prefecture. ## Ingredients - chicken meat: 180g - thick fried tofu: 1／2 of a pound - kamaboko (fish paste): 1 stick - lotus root: 1／2 of a medium-sized one - Taro: 4 - Burdock: 1／3 - frozen konnyaku: 5 pieces - carrot: 1／6 - fu (raw): 5 - dried shiitake mushroom: 5 - soup stock: 6 cups - sugar: 2 tbsp. - Light soy sauce: 4 tbsp. - sake: 4 tbsp. - salt: 2／3 tsp. ## Recipe 1. 1. Cut chicken into 1 cm cubes. Cut other ingredients into 1 cm cubes. Cut burdock into small pieces. Unwrap the konnyaku and cut into thin strips. 2. 2. Make soup stock with kombu (kelp) and iriko (dried sardines), add chicken and other ingredients, and season lightly. ## Provider Information provider : Sukoyaka Shokutaku Saga 

# Niimoji ｜ Our Regional Cuisines **Cuisine Name**: Niimoji **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used mizuimo (sweet potato) ## History, Origin, and Related Events Saga Prefecture has a mild climate throughout the year, but in the summer it gets hot, around 30 degrees Celsius every day. At such times, a vinegared taro called "Niimoji" or "Niimoji no Vinegared Food" is very useful. This dish is made by peeling and pickling mizuimo in nihaizu or sanhaizu vinegar, and is eaten daily as an everyday summer food, and is loved by the locals as "Saga's summer taste. Because it can be stored in the refrigerator for up to a week, it is also served as a side dish for Bon Festival offerings or when entertaining guests at festivals. Because it is eaten in the summer, it is often served chilled, and the crunchy texture of the mizumo is a staple of the dish. It is sometimes boiled softly, depending on the preference of the cook or eater. The sourness and sweetness of the taste varies from household to household, and each family has its own "taste" that is passed down from generation to generation. ## Opportunities and Times of Eating Habits The main ingredient of "Niimoji" is mizuimo, which is delicious from July to before frost. In addition, because niimoji tastes best when eaten cold, it is often eaten in the summer, when people's appetites wane due to the heat. It is often served as a side dish when entertaining guests during Obon and festivals. ## How to Eat Peel and cut taro into 4 cm lengths, and soak in water to remove the yolk. Put vinegar, sugar, and sliced chili peppers in a enameled pot and bring to a boil, then add mizushima and simmer briefly. When the water comes to a boil, add the mizumo and simmer briefly. Add a heaping of shredded ginger and serve. When using dried taro's stem, add vinegar and boil in water before cooking. ## Efforts for Preservation and Succession It is commonly made at home, and can also be enjoyed at restaurants in the prefecture. ## Ingredients - Miziumo potato: 200g - Seasoning A] Vinegar: 1 cup - Seasoning A] Sugar: 6 tbsp. - Seasoning A] Salt: A pinch - Seasoning A] Chili pepper: A pinch - ginger: A pinch ## Recipe 1. 1. Peel taro, cut into 4 cm lengths, and soak in water. 2. 2. Put vinegar mixed with seasoning A in a pan, bring to a boil, add 1 and simmer briefly. Add 1 and simmer briefly. Be careful not to overcook, as overcooking will reduce the texture. 3. 3. Arrange the slices of ginger on a plate. You may chill it thoroughly. ## Provider Information provider : Saga no Shoku-teki Local Cuisine 

# Ika no kakeae ｜ Our Regional Cuisines **Cuisine Name**: Ika no kakeae **Region**: Our Regional Cuisines ## Main Lore Areas All over the prefecture ## Main Ingredients Used Squid, vegetables ## History, Origin, and Related Events Oroshi-namasu," "kakiage," or "nutaage," a dish made by dressing seafood with radish or wakame seaweed, is found all over Japan. In Saga Prefecture, it is called "kake-waage" or "kake-yaa," and is eaten throughout the year as one of the daily side dishes. On the other hand, it is an indispensable dish on festive occasions such as festivals or when many people gather for rice planting or harvesting, and it is one of the dishes served at festivals, as people usually have a poor diet. The seafood used depends on the household, the season, and the region. For example, sardines, mackerel, and horse mackerel are used in areas near the Ariake Sea and the Genkai Sea, while crucian carp is sometimes used in areas with many moats and creeks. Since the season when mackerel, which is particularly fatty, becomes available for landing is around the time of the autumn festival, mackerel was often used for the autumn festival. When using bluefish, it is often grated into three pieces or cut open by hand, lightly salted, washed in vinegar, and marinated in vinegar. Squid and whale are also used. Daikon radishes are often used for "kakewase" because they become sweeter during the frosty season, when the taste is more intense as you bite into them, making them even more delicious. ## Opportunities and Times of Eating Habits Daikon is eaten throughout the year as an everyday food, and is often served at gatherings. It is also prepared as an event food for Shinto festivals, especially during the autumn festival season, when mackerel is at its best, so it is often served with vinegared mackerel. ## How to Eat Fry white sesame seeds in a frying pan and carefully grind them in a mortar until sesame oil is released. Cut squid into strips after removing the guts and quickly blanching in boiling water. Cut radish and carrot into strips and season with salt. Add white miso paste, sugar and vinegar to the ground sesame seeds. Mix with squid, vegetables and other ingredients to complete the dish. Some people add yuzu (Japanese citron) pepper or ginger to the vinegared miso. ## Efforts for Preservation and Succession (Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. It is also served in school lunches. ## Ingredients - Squid: 100g - Daikon radish: 150g - Cucumber: 100g - Carrot: 20g - Salt for seasoning: to taste - White sesame seeds (parched): 1tbsp. - Miso (soybean paste): 1tbsp. - sugar: 1tbsp. - vinegar: 1tbsp. ## Recipe 1. 1. Boil squid and cut into strips. 2. 2. Cut radish, cucumber and carrot into 1cm strips and sprinkle with salt. 3. 3. Grind sesame seeds well in a mortar, add miso paste, sugar and vinegar, in that order, and mix carefully. ## Provider Information provider : Sukoyakashokutaku Saga 

# Funankogui ｜ Our Regional Cuisines **Cuisine Name**: Funankogui **Region**: Our Regional Cuisines ## Main Lore Areas Kashima City, all areas ## Main Ingredients Used crucian carp ## History, Origin, and Related Events The Ariake Sea has a tidal range of about 6 meters, and at low tide, tidal flats extend 5 to 7 meters offshore. Although fish and shellfish of unusual shapes and sizes can be caught here, an alternative source of protein was needed during the off-season in winter. One such fish that was valued as a wintertime protein source was crucian carp, a river fish. It is the most common freshwater fish caught in Saga Prefecture, and is often caught in the creeks of Shiraishi and the Saga Plain, as well as in rivers. Farmers, in particular, catch crucian carp when draining rice paddies in the fall to dry them for long-term preservation. A famous local dish using crucian carp is "funankogui. Also called funanokogui, this dish consists of crucian carp wrapped in kelp and slowly simmered with seasonal vegetables such as radish, and is softened so that it can be eaten right down to the bones. It is loved as a local delicacy because of its unique flavor and lack of fishy smell. It is always served on special occasions throughout Saga Prefecture, and when it is prepared at home, it is customary to make a large pot of it and distribute it to neighbors. In Kashima City, there is a custom of offering funankogui to Ebisu-sama on January 20, the 20th day of the New Year, to pray for a good catch, prosperous business, and family safety. According to some accounts, the sea bream offered to Ebisu-sama was too expensive for the common people to afford, so they used crucian carp, which is similar in shape, to make up for it, or crucian carp was used instead of fish that could not be caught in the Ariake Sea in winter. In addition, a "funa-ichi" (funa market) has been held for more than 300 years on the 20th day of the New Year, where fresh live funa are sold as ingredients for "funankogui". ## Opportunities and Times of Eating Habits Throughout Saga Prefecture, crucian carp is served on Hare (formal occasions) and is also eaten at Okunchi and other festivals. In Kashima City, where it originated, it is offered to Ebisu-sama on the 20th day of the New Year. ## How to Eat Put miso in a sarashi bag, hang it up, and strain it naturally to extract the juice. After the sand has been thoroughly removed and the kelp has been washed, roll the crucian carp in the kelp. Tightly roll the crucian carp and tie it with a kanpyo. Put radish, konnyaku, lotus root, and burdock root cut into large pieces in a pot, bring to a boil, place the crucian carp wrapped in the kelp on top of it, add the fish, brine, sugar, soy sauce, and other seasonings, and simmer over high heat for about 10 hours. Be careful to keep the crucian carp covered with water at all times. For the suume-jiru, use old miso or aka-miso (red miso) for the best taste, or simmer the fish with ingredients in a miso bag. You can also put straw or konnyaku in the bottom of the pot to prevent it from burning. ## 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.)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. It is served every year at the Funa Market in Kashima City, and is also sold as a side dish at supermarkets in Kashima City a few days before the Funa Market. ## Ingredients - Crucian Carp: 330g (2 medium fish) - Kelp: 100g (2 medium sized fish) - Daikon radish: 130g - Konnyaku: 110g (1／2 sheet) - lotus root: 65g - Burdock root: 65g (1 burdock) - Red miso: 100g (1 pound) - Brown sugar: 100g (1 pound) - White sugar: 50g - soy sauce: 2 tbsp - Sugar flavored water: 65g ## Recipe 1. 1. Make suume soup by straining aka-miso (not included in the quantity) through a bag. Miso is placed in a sarashi bag and suspended, and the juice is squeezed out naturally. 2. 2. Clean the kelp by removing sand. 3. 3. Roll the crucian carp in the kelp. Tightly roll the crucian carp and tie with kanpyo (not included). 4. 4. Put radish, konnyaku, lotus root, and burdock root cut into large pieces in a pot, arrange the 3 ingredients in the pot, add 1 rinse soup and seasonings, and simmer over low heat for about 10 hours. 5. 5. When the amount of liquid in the pot is reduced, add more liquid to the pot and simmer for about 10 hours. ## Provider Information provider : Local cuisine of the town of Odonga 

# Hana-hajiki ｜ Our Regional Cuisines **Cuisine Name**: Hana-hajiki **Region**: Our Regional Cuisines ## Main Lore Areas Isahaya Area ## Main Ingredients Used Cucumber, Carrot, Deep-fried tofu, Konjac(=yam cake), Shrimp, Sasami (=white meat), Green beans ## History, Origin, and Related Events "Hana-hajiki" is a local dish of the Isahaya area.Various ingredients are arranged in a radial pattern on a plate and eaten while dipping them in hot and vinegared miso. It has long been served as a vegetarian dish for Buddhist memorial services.The unique name “Hana-hajiki" comes from the fact that the spiciness of the spicy vinegared miso makes one's nose prickle.There is a culture in and outside of Nagasaki Prefecture to eat pickled takana, which is also called "hana-hajiki," but as a dish it is completely different. ## Opportunities and Times of Eating Habits In the past, it was mainly a vegetarian dish for Buddhist memorial services, but now it is also eaten as an everyday side dish in the home. ## How to Eat The basic style is to arrange the ingredients such as cucumber, carrot, deep-fried tofu, konjac(=yam cake), shrimp, white meat, and string beans cut into strips in a radial pattern on a single plate, and eat them while dipping them in hot and vinegared miso. Whale meat, a Nagasaki specialty, is sometimes added as one of the ingredients. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Because it is a local dish that should be handed down from generation to generation, and because it is rich in ingredients and nutritious, it is sometimes served as a school lunch at schools in Isahaya City. The amount of spices in the spicy vinegared miso is reduced to make it easier for children to eat. ## Ingredients - Deep-fried tofu: 1／2 tofu (100g) - Konjac(=yam cake): 1／2 sheet (125g) - Cucumber: 50g - Sardine Whale: 50g - Sasami (=white meat): 2 (86g) - Green beans: 7 (50g) - Carrot: 50g - Shrimp: 5 (150g) - [Spicy vinegared miso] Rice miso: 4 tbsp. - [Spicy vinegared miso] Hot pepper paste: 2 tsp. - [Spicy vinegared miso] Sugar: 3 tbsp. - [Spicy vinegared miso] Vinegar: 3 tbsp. - [Spicy vinegared miso] Sake: 1／2 tbsp. ## Recipe 1. 1. Boil the deep-fried tofu and konjac(=yam cake) and cut into thin strips 1 cm wide and 5 cm long. 2. 2. Cut cucumber into thin strips 1 cm wide and 5 cm long. 3. 3. Wash sarashi whale in cold water and drain. 4. 4. Remove the muscle from the whiskers, sprinkle with Sake and a pinch of salt, place in a dish, cover lightly with plastic wrap, steam for 5 minutes, and cut into large pieces. 5. 5. Boil string beans until colorful and cut diagonally into two. 6. 6. Cut carrots into thin strips 1 cm wide and 5 cm long, and pre-boil them. 7. 7. Remove the backs of the shrimps, boil them in boiling water with a pinch of salt, peel and cut them in half lengthwise. 8. 8. Make the spicy vinegared miso paste. 9. 9. Arrange all the ingredients in a radial pattern in a colorful manner, and serve with the spicy vinegared miso paste. ## Provider Information provider : (Public Corporation)Nagasaki Dietetic Association 

# Nuppe ｜ Our Regional Cuisines **Cuisine Name**: Nuppe **Region**: Our Regional Cuisines ## Main Lore Areas Isahaya Area ## Main Ingredients Used Chicken, Deep-fried tofu, Satoimo(=Japanese taro), Konjac(=yam cake), Gobou(=Burdock), Daikon radish, Carrot, Dried shiitake mushroom, Balled tofu ## History, Origin, and Related Events "Nuppe" is a local dish that has been passed down from generation to generation in the Isahaya area.In fact, similar dishes exist all over Japan. In addition to the same name " Nuppe," there are many other names that differ by one character, such as "Nuppei" and " Noppe" (each of which is sometimes called by adding "soup" at the end). All of them have in common that root vegetables, mainly satoimo(=Japanese taro), are cut into small pieces and boiled, and that the soup is thickened.It is not known when and where they originated. One theory is that it came to be made in various regions because the main ingredients, root vegetables, are readily available and inexpensive, and because they do not easily fall apart when boiled, making it easy to prepare large quantities in a single batch and keep them on hand. It is also believed to have been influenced by the fact that because it can be heated and served each time, it was seen as an ideal dish for both large gatherings and as an everyday side dish.The name "nuppe" is said to come from the thickening of satoimo(=Japanese taro) and Katakuriko(=potato starch) to make it "nuttori". ## Opportunities and Times of Eating Habits In the Isahaya area, it has long been served as a vegetarian dish for Buddhist memorial services. It has also been served as a celebratory dish at weddings, etc., with whale meat and chicken meat added. Nowadays, it is often prepared as an everyday food that can be preserved. Some local restaurants serve it as part of their regular menu. ## How to Eat The recipe is simple. Vegetables, mainly root vegetables, are chopped into small pieces and simmered with konjac(=yam cake), deep-fried tofu, dried shiitake mushrooms, and florets. When adding meat, chicken is usually used, but whale meat or pork belly may also be added. Because it is thickened, it tastes good even when cold. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Because of its good nutritional balance, it has become one of the school lunch menus in schools throughout Nagasaki Prefecture.In addition, the existence and value of this dish is beginning to attract renewed attention in and outside of the prefecture, as it can be made using scraps of root vegetables after cooking boiled vegetables, etc., at a time when there are calls for reduction of food loss. ## Ingredients - Chicken: 50g - Deep-fried tofu: 50g - Konjac(=yam cake): 40g - Dried shiitake mushroom: 1 piece (4g) - Carrot: 20g - Satoimo(=Japanese taro): 50g - Lotus root: 20g - Gobou (=Burdock): 30g - Daikon radish: 40g - Green beans: 2 - Hana-fu(kind of Japanese dry baked wheat gluten): 6 pieces - [Katakuriko(=potato starch dissolved in water) ]Katakuriko(=potato starch): 1 tbsp. - [Katakuriko(=potato starch dissolved in water) ]water: 1 tbsp. - Sugar: 1／2 tbsp. - Sake: 1 tbsp. - light soy sauce: 1 tsp. - [Dashi (=Japanese soup stock)]: 300ml - [Dashi (=Japanese soup stock)] Bonito flakes: as needed - [Dashi (=Japanese soup stock)] Dashi konbu(=kelp): as needed ## Recipe 1. 1. Make Dashi (=Japanese soup stock). 2. 2. Reconstitute dried shiitake mushrooms and "Hana-fu(kind of Japanese dry baked wheat gluten)" in water. 3. 3. Boil green beans and cut into 1 cm cubes. 4. 4. Cut other ingredients into 1 cm cubes. 5. 5. Pour broth into a pan, add shiitake mushrooms, konjac(=yam cake), and vegetables, and cook until softened. 6. 6. Add deep fried tofu, season with sugar, soy sauce, and Sake. 7. 7. Thicken with water-soluble Katakuriko(=potato starch) and add the green beans. ## Provider Information provider : (Public Corporation)Nagasaki Dietetic Association 

# Oshi zushi (Morobuta zushi) ｜ Our Regional Cuisines **Cuisine Name**: Oshi zushi (Morobuta zushi) **Region**: Our Regional Cuisines ## Main Lore Areas All of northern Region of Nagasaki Prefecture ## Main Ingredients Used Rice, Sea bream, Gobou(=Burdock), Bamboo shoots, Dried shiitake mushrooms, Dried radish, Freeze-dried tofu, Chikuwa(fish cake), Egg, Sushi Denbu, Parsley ## History, Origin, and Related Events "Morobuta zushi" is a type of pressed sushi with a long tradition in the northern region of Nagasaki Prefecture.It is said to have originated in the Muromachi period (1336-1573), when Sumikore Omura, who was defeated in battle and had his territory taken from him, made oshizushi and served it to the people of his domain to celebrate his return. It is said that the sushi was made in shallow wooden boxes called “Morobuta" at that time, and this tradition has been handed down to the present.However, Sasa-cho still has its own legend that "the Morobuta zushi is made by sandwiching the ingredients between the rice, which is in keeping with the spirit that samurai warriors should not show the inside without hesitation. ## Opportunities and Times of Eating Habits It has been served at festive occasions since ancient times, mainly by local farmers. Even today, it is served to people who gather at "Okunchi (=autumn festival)" or at the fire department's New Year's ceremony. In recent years, however, with the increase in the number of immigrants from outside the region, it is said that the opportunities for ordinary households to enjoy this dish are gradually decreasing. ## How to Eat "Morobuta zushi" is said to have originated from the same place as "Omura zushi", but there are some differences between the two. “Morobuta zushi" always includes sea bream from the sea near Sasa-cho as an ingredient between the rice. The seasoning is a little sweeter than that of “Omura zushi". ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In recent years, young people who participated in town revitalization activities in Sasa Town in the northern part of the prefecture have been actively working to preserve and pass down the tradition, such as promoting the "Strawberry Morobuta zushi Commercialization Project" using local strawberries and releasing original products featuring "Morobuta zushi" as an illustration. ## Ingredients - [Sushi rice(=Vinegared Rice] Rice: 9gou(=1350g) - [Sushi rice(=Vinegared Rice] [Mixed Vinegar] Sugar: 225g - [Sushi rice(=Vinegared Rice] [Mixed Vinegar] Salt: 18g - [Sushi rice(=Vinegared Rice] [Mixed Vinegar] vinegar: 160cc - [Ingredients] Sea bream: 125g - [Ingredients] Gobou(=Burdock): 100g - [Ingredients] Bamboo shoot: 75g - [Ingredients] Dried shiitake mushroom: 5g - [Ingredients] Dried radish: 30g - [Ingredients] Freeze-dried tofu: 1 tofu - [Ingredients] Chikuwa(=fish cake): 1 stick - [Ingredients] Sugar: 50g - [Ingredients] soy sauce: 30～40cc - [Ingredients] Egg: 3 eggs - [Ingredients] Denbu: Appropriate amount - [Ingredients] parsley: Appropriate amount ## Recipe 1. 1. Cook rice until slightly firm. 2. 2. Reconstitute dried shiitake mushrooms, dried radish, and freeze-dried tofu in water or hot water. 3. 3. Shave Gobou(=Burdock) into small pieces, and finely chop the ingredients from 2, bamboo shoots, and chikuwa. 4. 4. Grill sea bream (). Place sea bream in a pot, bring water and shiitake mushroom stock to a boil, break up the meat and remove bones.Charcoal fire is recommended. 5. 5. Add Gobou(=Burdock), dried shiitake mushrooms, and bamboo shoots to 4. When Gobou(=Burdock) is cooked, add dried radish and chikuwa(=fish cake) and bring to a boil. 6. 6. Season to taste with sugar and soy sauce, then add freeze-dried tofu and bring to a simmer. 7. 7. Bake the eggs and make thinly fried eggs. When cooled, cut into thin strips and form into a broiled egg. 8. 8. Mix sugar, salt and vinegar to make sushi vinegar. 9. 9. Sprinkle a little of the sushi vinegar over 1 and mix to cut to make sushi rice. 10. 10. Put about 2／3 of the sushi rice(= vinegared rice) and 1／3 of the ingredients into the brittle and level it off. Spread the remaining ingredients flat on top. 11. 11. Flatten the remaining sushi rice(= vinegared rice) on top of the rice and cut into pieces. 12. 12. Garnish with a broiled egg, Denbu and parsley. ## Provider Information Recipes vary depending on the region and home. 

# Kankoro Mochi ｜ Our Regional Cuisines **Cuisine Name**: Kankoro Mochi **Region**: Our Regional Cuisines ## Main Lore Areas Goto Region ## Main Ingredients Used Sweet potato and glutinous rice ## History, Origin, and Related Events “Kankoro Mochi” is a local specialty and has been enjoyed by the people of Goto region for many years. In this region, thin slices of sweet potato that are dried in the sun are referred to as “Kankoro”. A mixture of this kankoro and mochi is what makes “Kankoro Mochi”. In the past, this was a preservative food for the winter made by each household. The reason why kankoro was mixed with mochi was because glutinous rice used to make mochi was considered valuable at the time. The kankoro made the mochi more filling and was suitable for feeding large families. It has also been said that “Kirishitans” (=Catholic Christians), who came to the Goto Islands during the Edo period after being persecuted, made “Kankoro Mochi” to feed themselves. ## Opportunities and Times of Eating Habits In the past, this dish was considered a preservative food for the winter. It is a specialty of the Goto region and is marketed to other areas of Japan. “Kankoro Mochi” can be purchased at local stores and is also served at local restaurants. ## How to Eat Traditionally, “Kankoro Mochi” was made without sugar but recently, sugar is added, and this recipe is enjoyed as a snack or dessert. The mochi is shaped like a thick stick and then cut into smaller pieces and baked in a toaster oven. People like to customize the recipe by putting melted butter on top or deep frying the mochi. By adding purple sweet potatoes or yomogi to the recipe, the mochi becomes colorful. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dessert is recognized as a healthy snack, rich in fibers. Children learn how to make “Kankoro Mochi” as part of their home economics class at school. ## Ingredients - Glutinous rice: 3 gou(=450g) - Dried sweet potato: 200g - Sugar: 10 tbsp. - Katakuriko (=potato starch): 4 tbsp. ## Recipe 1. 1. Wash the glutinous rice and soak in water overnight. 2. 2. Drain the water of the glutinous rice and let the rice sit for 30 minutes. 3. 3. Pound the rice to create “mochi” (=sticky rice cake) and add sugar. For additional flavor, add purple sweet potatoes or “yomogi” (=Japanese mugwort). 4. 4. Once the mochi is made, create a shape like a thick cucumber. Use potato starch to avoid the mochi from sticking onto the surface. 5. 5. Cut into smaller pieces and bake in a toaster oven. ## Provider Information Recipes vary depending on the region and home. 

# Nagasaki Tempura ｜ Our Regional Cuisines **Cuisine Name**: Nagasaki Tempura **Region**: Our Regional Cuisines ## Main Lore Areas All of Nagasaki Prefecture ## Main Ingredients Used Fish and vegetables ## History, Origin, and Related Events “Nagasaki Tempura” is a traditional dish, which dates to around 400 years ago, from the time of the Nanban trade period. This dish is inspired from fritters made by Portuguese people at the time. In Japan, tempura is usually eaten with a dipping sauce but in this region, the batter is flavored with sugar and other seasonings and does not require a sauce. However, some believe that this dish is the origin of traditional Japanese tempura.Because,Others say that the name “Tempura” came from the Portuguese word “Tempero”, meaning to cook or that it refers to the period “Temporas”, when Christians refrain from eating meat and eat fish as an alternative. It is said that “Kirishitans” (=Catholic Christians) living in Nagasaki developed this dish when they were not eating meat as “Nagasaki Tempura” can be made with fish and vegetables. ## Opportunities and Times of Eating Habits In the past, this dish was considered fine cuisine and only wealthy families could enjoy it. Nowadays, this dish is made at home and is enjoyed by many. ## How to Eat This dish is similar to fritters and fish and vegetables are covered in a batter consisting of wheat flour, sugar and sake and then deep-fried. The batter is thick and flavored so there is no need to use “tentsuyu” (=tempura dip) as a dipping sauce. This dish is good even after it cools. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)“Nagasaki Tempura” is served as a traditional dish in local school lunch menus using fish caught in the region. This recipe is popular among children and so this menu is also served outside of Nagasaki prefecture. ## Ingredients - Shrimp: 4 - Chicken tenderloin: 4 - Sweet potatoes, lotus roots, green beans, and other vegetables: To taste - [A] Wheat flour: 1 cup - [A] Katakuriko (=potato starch): 1 tbsp. - [A] Sugar: 2 tbsp. - [A] Salt: A little - [A] Light soy sauce: 1 tsp. - [A] Egg mixture: 3 tbsp. - [A] Sake: 3 tbsp. - [A] Water: 3 tbsp. - Cooking oil: As needed ## Recipe 1. 1. Devein the shrimp and remove the muscles from the chicken meat. Sprinkle some salt onto the chicken. Cut the sweet potato and lotus root into round slices and trim the ends of the green beans. 2. 2. Put the ingredients in list [A] into a bowl and mix well until the texture becomes sticky. 3. 3. Put a height of 2 to 3cm of oil in a frying pan. Cover each ingredient in the batter from step 2 and deep-fry at a temperature of 170℃. ## Provider Information Recipes vary depending on the region and home. 

# Torimeshi Chicken and Rice ｜ Our Regional Cuisines **Cuisine Name**: Torimeshi Chicken and Rice **Region**: Our Regional Cuisines ## Main Lore Areas Isahaya area ## Main Ingredients Used Rice, chicken ## History, Origin, and Related Events "Torimeshi chicken and rice" is a mixed rice dish for refreshments and handed down in the Meshiro area of Isahaya.From a long time ago, the custom during the New Year and Bon Lantern Festival was for men at home to cut, trim, and prepare chicken that they had raised. Even now, it is basically assumed that men prepare the dish. "Torimeshi chicken and rice" is also called "toimeshi." The name "toimeshi" derives from chicken being called "toi" in the locality. ## Opportunities and Times of Eating Habits In the locality, the dish is served even at places such as regional gatherings, in addition to being served during the New Year and Bon Lantern Festival and at festivals. ## How to Eat The basic recipe, which is like that of a mixed rice dish prepared by a man, is very simple. Basically, you can prepare the dish if you have only rice and chicken. If you use an elaborate recipe to make the dish, include ingredients such as burdock root, carrots, dried shiitake mushrooms, deep-fried tofu, and frozen tofu, in addition to chicken. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)As an initiative whose basic policy is to enjoy food and inherit Isahaya's food culture, the Isahaya Project to Promote Food Education educates citizens about dishes such as "torimeshi chicken and rice", nuppe chicken and vegetables, and "hanahajiki chicken", shrimp, and vegetables on its home page. Also, the Council to Promote Improvements to Eating Habits introduces dishes through classes and such. ## Ingredients - Rice: 1 cup - Water: 220ml - Kombu kelp (to make soup): 3 - 4cm - Oil: 1／2 tbsp. - Chicken: 50g - Sake: 1 tbsp. - Light soy sauce: just a little - Regular soy sauce: as you like ## Recipe 1. 1. Wash the rice. Add the amount of water (10 percent more water) and the kombu kelp. Set it aside for at least 30 minutes. Cook the rice as you would normally. 2. 2. Carefully heat a heavy pot and spread the oil evenly in the pot. Thoroughly fry small chunks of chicken. 3. 3. After you fry #2 thoroughly, add sake, cover the pot with a lid, and simmer for a while. Next, add light soy sauce and simmer for a little while longer. (If you want to add something extra, mix in a little regular soy sauce.) 4. 4. When the rice is cooked, let it steam thoroughly. Add #3, including the soup, and stir well. ## Provider Information provider : "Isahaya Council to Promote Improvements to Eating Habits" 

# Jigokudaki (Goto Udon/Shimabara Somen) ｜ Our Regional Cuisines **Cuisine Name**: Jigokudaki (Goto Udon/Shimabara Somen) **Region**: Our Regional Cuisines ## Main Lore Areas Goto Islands ## Main Ingredients Used (For making “jigokudaki”) Goto udon, toppings (green onion, ginger, bonito flakes), egg ## History, Origin, and Related Events “Goto udon” is a traditional specialty from the "Goto Islands", located in the westernmost part of Nagasaki Prefecture. It is said that Japanese emissaries to the Tang dynasty introduced the original form of the dish after learning various things in China, since the "Goto islands" were formerly a port of call for ships carrying such envoys. Recent research suggests that "Goto udon's origin" might be related to a Chinese dish called "somen" from the Yantan area in Yongjia County, Zhejiang Province, China, since the two dishes are prepared in such a similar way.The noodles in Shimabara somen are not raw and use camellia oil. When boiled, the noodles are thin, round, and characterized by their slippery mouthfeel. ## Opportunities and Times of Eating Habits "Goto udon" is produced in many noodle factories on the "Goto Islands". Locally, it is not only popular as a household dish, but also as a festive meal where large groups of people can gather around a hot pot to enjoy it. Since gaining nationwide recognition as a famous type of udon, it has become a popular dish in households and various settings throughout Japan. Currently approximately 80% of the noodles produced in the Goto islands are shipped off to other regions. ## How to Eat “Jigokudaki” is a classic local way to prepare Goto udon. To prepare jigokudaki, boil the dried noodles in an iron pot, and serve the cooked noodles in a dashi broth made using flying fish caught off the coast of Goto. To enhance the flavor, green onions, bonito flakes, and soy sauce are often added, and the noodles are mixed with beaten eggs. Since it’s difficult to grab the udon noodles with chopsticks, a special utensil called an “udon sukui bo,” or “udon scooping stick” is used. Similarly, there are also many families that enjoy freshly boiled Shimabara somen with various toppings. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The "Nagasaki Prefecture Goto Hand-pulled Udon Promotion Council", consisting of local noodle manufacturers in the Goto region of Nagasaki Prefecture, aims to enhance the quality and brand recognition of Goto udon through its various activities. In recent years, there has been an active effort to expand sales not only within Japan but also internationally. ## Ingredients - Goto udon: 120g - 【Sauce】Water: 200cc - 【Sauce】Flying fish broth (powder): slightly less than 1 tbsp. - 【Sauce】Nikiri mirin (alcohol-free mirin): 4 tbsp. - 【Sauce】Soy sauce: 2 tbsp. - 【Sauce】Tamari soy sauce: 2 tbsp. - 【Toppings】Yuzukosho: an appropriate quantity - 【Toppings】Grated daikon and chili: an appropriate quantity - 【Toppings】Grated ginger (tube): an appropriate quantity - 【Toppings】Green onion (cut into small pieces): an appropriate quantity - 【Toppings】Raw Egg: an appropriate quantity ## Recipe 1. 1. Boil a large pot of water and add Goto udon noodles. 2. 2. Once the noodles are cooked, dip them in sauce and enjoy.The noodles can also be enjoyed mixed with a beaten egg and with your favorite toppings. ## Provider Information Recipes vary depending on the region and home. 

# Hikado ｜ Our Regional Cuisines **Cuisine Name**: Hikado **Region**: Our Regional Cuisines ## Main Lore Areas Nagasaki City ## Main Ingredients Used Yellowtail, chicken, radish, carrots, dried shiitake mushrooms, sweet potatoes, dried whitebait, spring onion ## History, Origin, and Related Events A local dish that has been passed down in Nagasaki since the early 1600s. Portuguese missionaries and traders in Nagasaki used to eat stews made with beef and pork during the cold months. The taste gradually spread among the locals, and later on, unique ways of making it using locally grown vegetables, chicken, and fish were established. This is said to be the origin of the version of “hikado” as it is known today.The name “hikado” comes from the Portuguese word “picado,” which means to chop meat into small pieces. It was introduced as one of the Nanban dishes in cookbooks in the mid-Edo period. ## Opportunities and Times of Eating Habits Locally, similar to stew, it is often eaten as a dish to warm up the body during the cold seasons of autumn and winter. In addition to being served as a home-cooked meal, it is also served at restaurants as part of Shippoku Ryori, a Nagasaki specialty course meal. ## How to Eat Cut vegetables (radish, carrots, shiitake mushrooms, etc.) and fish (or chicken) into small pieces, simmer, and simply season with soy sauce. Finally, add grated sweet potatoes and bring to a boil to thicken. The sweetness of the sweet potato harmonizes the various ingredients and creates a gentle flavor. It is characterized by the way it is thickened using sweet potato. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Hikado" is a nutritious dish made with local ingredients and is a cultural dish born out of Nagasaki's unique history of international exchange. Schools across the prefecture are actively working to popularize it as part of their school lunch menus in hopes of passing on this valuable taste to their children. ## Ingredients - Yellowtail: 80g - [For seasoning the yellowtail] Salt: just a little - [For seasoning the yellowtail] Sake: just a little - Chicken: 80g - Radish: 80g - Carrots: 40g - Sweet potatoes: 80g - Dried shiitake mushrooms: 4g - Sweet potato (grated): 60g - Spring onion: 10g - Dashi stock and shiitake mushroom stock (from rehydrating the mushrooms): 3 1／2 cups - [Seasoning] Salt: 1／5 tsp. - [Seasoning] Light soy sauce: 1 tsp. - [Seasoning] Sake: 1 tbsp. ## Recipe 1. 1. Cut the yellowtail into 1.5cm cubes and season with salt and a little sake (not listed in the ingredients). 2. 2. Cut the chicken into 1.5cm cubes. 3. 3. Cut the radish and carrot into 1cm cubes, and cut the sweet potato into 1.5cm cubes with the skin still on. 4. 4. Peel the sweet potato for grating and soak it in water for 10 to 15 minutes to remove the scum. 5. 5. Rehydrate the dried shiitake mushrooms with water, remove the stalks, and cut into 1cm cubes. 6. 6. Cut the spring onion into small pieces. 7. 7. Blanch the yellowtail. 8. 8. Add the chicken, radish, carrot, and shiitake mushrooms to a pot with the dashi stock and shiitake mushroom stock and bring to a simmer. 9. 9. When it comes to a boil, remove the scum and add the sweet potato cut into 1cm cubes. 10. 10. Add the yellowtail, adjust to taste with [Seasoning], add the grated sweet potato, and when it thickens, turn off the heat, transfer to a bowl, and sprinkle the spring onion on top. ## Provider Information provider : Nagasaki City (Third Nagasaki City Food Education Promotion Plan) 

# Igirisu ｜ Our Regional Cuisines **Cuisine Name**: Igirisu **Region**: Our Regional Cuisines ## Main Lore Areas Shimabara Peninsula ## Main Ingredients Used Dried Igisu seaweed, Wood Ear mushrooms, Cotton tofu, Carrot, Peanuts ## History, Origin, and Related Events A local dish passed down in the Shimabara Peninsula of Nagasaki Prefecture."Igirisu" is said to have its roots in the dish "Igisu Tofu" from the Imabari region in Ehime Prefecture, which uses Igisu seaweed. Although the ingredients and methods vary slightly, a dish similar to those in Imabari started being made in Shimabara after the Shimabara Rebellion in 1637. This occurred when the Tokugawa Shogunate resettled farmers from various domains in Shikoku as part of reconstruction efforts after the rebellion. These newcomers discovered that Igisu seaweed could be harvested in the Ariake Sea just like in the Seto Inland Sea, leading to the development of this dish.The name "Igirisu" has no relation to the country name "England" ("Igirisu" in Japanese). Instead, it's believed to be a phonetic shift from "Igis," the name of the seaweed itself. ## Opportunities and Times of Eating Habits It used to be a staple dish, but due to the labor-intensive process of making it and the fact that Igisu seaweed has become a premium ingredient, fewer households make it nowadays. It's now considered a dish for special occasions like ceremonies and events. However, there are a few local eateries that offer it on a regular basis. ## How to Eat To make "Igirisu," boiled or sautéed ingredients are mixed with dissolved dried Igisu seaweed, then poured into a mold to set. Once it becomes similar in texture to yokan (a type of sweet jelly), it's cut into equal pieces and eaten as is, allowing one to savor the flavors of the ingredients and the pleasant texture. Additionally, there's a variation called "Shiro Igisu" which doesn't contain any fillings and is often enjoyed by brushing on sesame soy sauce or white dressing. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Sets to easily make "Igirisu" at home are provided as a return gift for hometown tax donations to Shimabara City and Minamishimabara City. The hope is that the deliciousness of Shimabara's traditional cuisine will be enjoyed and cherished across Japan, ensuring its continued legacy. ## Ingredients - Igisu seaweed (dried): 60g - Peanuts: 60g - Thick-fried tofu: 1 block - Carrot: 1 - Wood Ear mushrooms: 3 pieces - Rice bran: 150g - Light soy sauce: 80cc - Canned mackerel with miso: 1 can - Rice bran water (second extraction): 8 cups - Sugar: 2 tablespoons - Dashi stock powder: to taste - Salt: to taste ## Recipe 1. 1. Soak the dried Igisu seaweed in the first extraction of rice bran water, then tightly squeeze it. (The first extraction is the liquid extracted after lightly squeezing rice bran; discard the soaking liquid.) 2. 2. Slice the Wood Ear mushrooms and carrot thinly. Cut the tofu into 1cm cubes. Roast and coarsely crush the peanuts. 3. 3. In a pot, add the second extraction of rice bran water and heat it. 4. 4. Once it boils, add the Igisu seaweed and dissolve it while stirring with a wooden spoon. (Use medium heat.) 5. 5. Add sugar, soy sauce, dashi stock powder, the ingredients from step 2, and the canned mackerel (flaked with its juices) into the pot and mix. 6. 6. As it heats, it will thicken to a paste-like consistency. Stir and knead over medium heat for about 20 minutes to avoid burning, then adjust the taste with salt. (Cooking time may vary based on quantity and heat level.) 7. 7. Add the crushed peanuts and mix to avoid uneven distribution. 8. 8. Pour the mixture into a mold and let it cool and solidify. Cut it into suitable sizes and serve. ## Provider Information provider : Minamishimabara City Food Improvement Promoters Association 

# Iriyaki ｜ Our Regional Cuisines **Cuisine Name**: Iriyaki **Region**: Our Regional Cuisines ## Main Lore Areas Tsushima City ## Main Ingredients Used Chicken or seafood (yellowtail, kingfish, rockfish, grouper, blackfish, conger eel), tofu, konnyaku, carrot, napa cabbage, onion, burdock root, leek, fresh shiitake mushroom ## History, Origin, and Related Events A hot pot dish that has been passed down since ancient times in Tsushima, a remote island in the Sea of Japan. Since long ago, local households had a custom of slaughtering locally raised chickens to serve in a yosenabe hot pot for ceremonial family gatherings, and this is said to be connected to the "Iriyaki" of today. However, households by the sea in fishing villages were said to make their hot pot using fish caught in the nearby sea instead of chicken. Today, the basic "Iriyaki" recipe has two variations: one with chicken and one with fish. It is called "Iriyaki" because when making the hot pot, the chicken or fish are first fried in camellia oil. It is considered to be the same cooking technique as the "Iriyaki" that appears in “the Konjaku Monogatari” during the Heian period. ## Opportunities and Times of Eating Habits Even today, this dish is made by households to served to guests for celebrations and Buddhist ceremonies. At the same time, many restaurants also serve it as a local specialty, so both locals and tourists can eat it whenever they like. ## How to Eat It is a yosenabe hot pot with chicken or fish as the main ingredient, and other ingredients such as leafy greens, konnyaku, and tofu. When fish is the main ingredient, you can add fish caught in the sea surrounding Tsushima such as yellowtail, kingfish, rockfish, grouper, blackfish, and conger eel. In the winter, the standard is to add fatty winter yellowtail. The soup seasoning varies by household, with sugar and mirin added in addition to soy sauce for a slightly sweet flavor. After eating the ingredients in the hot pot, the local method is to add plenty of somen noodles or Taishu soba to the leftover broth, which is full of umami from the ingredients. This is so delicious that it spawned a proverb that says "Iriyaki after eating." ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)A group in Tsushima City offers a course in which you can try "Iriyaki" at a private residence. The goal is for visitors from all over Japan to learn about the deliciousness of Tsushima "Iriyaki," so that the flavor and culture can spread throughout the country. ## Ingredients - Local chicken (white fish such as sea bream can also be used): 1 to 2kg - Napa cabbage: 300g - Green onion: 50g - Chrysanthemum leaves: 150g - Konnyaku: 30g - Shiitake mushroom: 20g - Burdock root: 15g - Sugar: 25g - Soy sauce: 40g - Sake: 20g - Soba or somen noodles: to your liking ## Recipe 1. 1. Boil the chicken in a pot (the longer you boil it, the softer it will be, and the more flavor goes into the dashi broth).In Tsushima, buy one whole chicken and use that (it is a specialty store where the chicken will be pre-cut into easy-to-eat pieces). 2. 2. Chop the vegetables and other ingredients. 3. 3. Add the seasonings and bring to a simmer. 4. 4. Add the chopped vegetables. 5. 5. Put homemade soba noodles or boiled somen noodles in a bowl, then pour the Iriyaki over, broth and all. Fish Iriyaki is often seasoned with salt and soy sauce only. The fish is generally white fish, sea bream, or young bluefin tuna that is cleaned and added whole. ## Provider Information provider : (public corporation) Nagasaki Dietetic Association 

# Champon ｜ Our Regional Cuisines **Cuisine Name**: Champon **Region**: Our Regional Cuisines ## Main Lore Areas Nagasaki ## Main Ingredients Used Pork, hanpen (red and white kamaboko or pounded fish cake), cabbage, green onion, bean sprouts, squid, prawns, clams (in summer), oysters (in winter), champon noodles ## History, Origin, and Related Events This noodle dish is known throughout Japan as a Nagasaki specialty.It is said to have originated in 1899 when Chin Heijun, the owner of the Chinese restaurant Shikairo, needed a cheap and nutritious meal to feed to Chinese exchange students. He stir-fried scraps of vegetables and meat in a pan, added Chinese noodles, and simmered these with a thick soup stock for a hearty, filling meal.There are various theories as to where the name champon comes from. It may originate from a mispronunciation of shanpon, a Chinese word for simple cooked rice, or from a mispronunciation of a Portuguese word for mixing or stirring. ## Opportunities and Times of Eating Habits Since it first appeared, it has become an everyday staple of home cooking in Nagasaki: a tasty, nutritious noodle dish that can be cooked in a single wok. At the same time, it is also served at restaurants, and is so well known throughout Japan that it is available in restaurants in other prefectures too. ## How to Eat Champon is said to have its roots in "Tonniishiimen", a noodle dish from Fujian cuisine comprising pork, shiitake mushrooms, bamboo shoots, green onion etc in a simply seasoned soup. However, champon adapts this into a Japanese style with a stronger soup, more ingredients, and distinctively chewier noodles. You can add whatever ingredients you wish, but it usually contains pork or hanpen, the red and white pounded fish cake characteristic of Nagasaki, as well as cabbage, green onion, vegetables such as beansprouts, and seafood such as squid, prawns, clams (in summer) or oysters (in winter). You can also add a raw egg as a topping, if you wish. One major difference from other noodle dishes is that, because the noodles are boiled in the soup, it can be cooked in a single wok. Nowadays, there are two major varieties of champon in Nagasaki: Nagasaki-style, made with a strong tonkotsu (pork belly and bones) soup, and Obama-style, made with a light chicken stock. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The Obama Onsen Ryokan Association in Unzen city, Nagasaki, holds events featuring Obama champon for the purposes of regional revitalisation. There are also champon clubs and preservation societies throughout Japan that hold their own activities. ## Ingredients - pork: 80g - shelled prawns: 80g - squid: 80g - clams: 80g - carrots: 30g - cabbage: 100g - kamaboko (steamed fish paste): 30g - beansprouts: 100g - shiitake mushrooms: 2-3 - store-bought Nagasaki champon noodles: 2 packs(2 servings) - Salad oil: as needed - [For the soup]oyster sauce: 2 tsp. - [For the soup]chicken soup stock: 1 tbsp. - [For the soup]sake: 1 tbsp. - sugar: 1／2 tbsp. - salt: 1／2 tsp. - water: 400ml ## Recipe 1. 1. Cut the ingredients into bite-size pieces. Mix together the ingredients for the soup. 2. 2. Boil some water (separate from the water used for the soup), and cook the noodles. Once they are cooked, put them in a strainer. 3. 3. Heat some cooking oil in a wok over a high flame. Stir-fry the pork, shelled prawns, squid, and clams. Once they have changed color, add the vegetables and stir-fry. 4. 4. Add the soup to the wok, and simmer. 5. 5. Add the noodles to the wok, and simmer well. ## Provider Information Recipes vary depending on the region and home. 

# Plate Udon ｜ Our Regional Cuisines **Cuisine Name**: Plate Udon **Region**: Our Regional Cuisines ## Main Lore Areas Nagasaki Prefecture ## Main Ingredients Used Plate udon noodles, pork (+ shrimp, squid), napa cabbage or green cabbage, carrots, shiitake mushrooms, onions, kamaboko fish paste, quail eggs, ginger ## History, Origin, and Related Events A specialty of Nagasaki, “plate udon” is a noodle based dish renowned throughout Japan.“Plate udon” was created in 1899 (Meiji 32) when Jun Chinhei, the owner of Chinese restaurant Shikairō which first invented the noodle dish known as “chanpon”, made chanpon without the broth. From that distinctive flavor and experience he refined the dish, which in later years would become a noodle dish renown throughout the country alongside “chanpon”.“The original plate udon” passed down uses the same thick noodles as chanpon and is essentially a chanpon stir fry. It is almost a completely different dish from the plate udon made in more recent years which uses thin, crunchy noodles and has the mix of ingredients covered in a thick sauce. The residents of Nagasaki explicitly differentiate these two, the former being referred to as “thick plate udon” and the latter as “thin plate udon.”Furthermore, the name “plate udon” comes from the fact that at the time of its inception, it was standard practice to serve noodles in a wooden or porcelain bowl or other deep vessel. The dish appearing on a plate aroused much surprise, and the name is said to stem from there. ## Opportunities and Times of Eating Habits After its introduction, plate udon became a commonly eaten dish in the average household and at restaurants in Nagasaki. Today, it has become a widespread dish well-known throughout the country, and is often eaten in other prefectures as well. ## How to Eat Both thick and thin plate udon use roughly the same ingredients, however thick plate udon is prepared by cooking the stir fried noodles in a reduction of the soup broth, while thin plate udon is completed by covering the noodles in a thick stir fry sauce. The majority of Nagasaki residents are acutely aware of this difference, however there is a custom of either dish topped with things like a Nagasaki-original sauce (Worcestershire sauce based) or vinegar. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Due to the nutrition provided by its ample ingredients, and being a noodle dish well liked by children, plate udon is often employed in school lunch menus both within and outside of Nagasaki prefecture. Also, when citizens decide on their gift in return for their “small town tax donation,” the easy to make set of ingredients is often picked. And, when people (relatives) gather in Nagasaki, be it for Obon, New Year’s, or just to visit, they will get catering from neighborhood Chinese restaurants that offer plate udon served on a very large platter. There are even families that prefer eating the leftover plate udon the next day. Plate udon is also finding its way into homes through easy to make store-bought meal kits with fried noodles and pre-seasoned soup. ## Ingredients - pork: 100g - carrots: 30g - cabbage: 120g - kamaboko fish paste: 30g - bean sprouts: 100g - shiitake mushrooms: 2-3 - peeled shrimp: 100g - squid: 100g - Store-bought Nagasaki Plate Udon Fried Noodles: 2 pouches (2 servings) - salt: A pinch - pepper: A pinch - Salad oi: as needed - [For the soup broth]soy sauce: 2 tsp - chicken broth: 2 1／2tsp. - water: 400ml - potato starch: 2 tbsp. ## Recipe 1. 1. Cut the ingredients into easy to eat portions. Season the pork with salt and pepper. 2. 2. Mix the ingredients for the soup broth and set aside. 3. 3. Heat up the salad oil in a frying pan over a medium flame, and sauté the pork. Once it changes color, add the carrots, cabbage, shrimp, squid, and stir fry for an additional 2~3 minutes. Afterwards add the kamaboko, bean sprouts, shiitake and continue to stir fry. 4. 4. Add the soup prepared in step 2 to the pan and thicken with the potato starch, adding salt and pepper to season it. 5. 5. Serve noodles on a plate and top with the cooked ingredients. ## Provider Information Recipes vary depending on the region and home. 

# Rokubei ｜ Our Regional Cuisines **Cuisine Name**: Rokubei **Region**: Our Regional Cuisines ## Main Lore Areas Shimabara City, Tsushima City ## Main Ingredients Used Sweet potato, yam, fish paste, green onion ## History, Origin, and Related Events A local dish that has been passed down since the Edo Period in the Shimabara and Tsushima areas. Although there are slight differences in how it’s cooked, in both regions it’s a dish made by kneading flour made from sweet potatoes into an udon-like shape and putting it in a broth.In the Shimabara region in 1792, Mount Mayuyama collapsed due to a volcanic earthquake, causing a large amount of earth and sand to flow into the Ariake Sea, generating a tsunami. It widely swept across the coast, ravaging entire farmlands and causing famine. The people in the area survived hunger mainly by eating sweet potatoes, which can grow even in barren land. The origin of the dish is that a man named Rokubei of Fukae Village (present-day Fukae Town, Minamishimabara City) devised an udon-like dish by mixing the powder of preserved sweet potatoes with yams, which act as a binder. This delighted many people. This is said to be the beginning of “rokubei” in Shimabara.In Tsushima the main ingredient for rokubei is sen, a preserved food made by fermenting sweet potatoes. The sweet potato is called kokoimo (filial piety) because it saved the islanders from starvation. ## Opportunities and Times of Eating Habits In the past it was often made as a home-cooked dish, but in recent years the number of households making it has decreased. However, some restaurants in Nagasaki Prefecture actively serve it as a local specialty, so that locals and tourists alike can enjoy it whenever they like. ## How to Eat The noodles are made from sweet potato flour, which is the main ingredient, and yams, which act as a binder. At first glance they look like thick soba noodles, but they’re not long like soba. The surface is smooth and the inside is chewy. They’re distinctive for the faint sweetness of the sweet potato which fills your mouth when you bite into the noodles in clear soup. In the past it was a frugal meal, but is now widely recognized as a simple yet delicious local dish with various flavor arrangements such as using improved breeds of sweet potatoes. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Today it’s a standard menu item for school lunches in Nagasaki Prefecture. It’s expected that it will continue to be passed down through the generations as one of the flavors that represent the region.Furthermore, it’s available in easy-to-make gift items, some of which have been selected as return gifts for hometown tax payments. ## Ingredients - Sen (fermented sweet potato) dumplings: 500g - Burdock root: 40g - Carrots: 40g - Dried shiitake mushrooms: 3g - Fish paste: 30g - Green onions: 5g - Dashi stock: 150cc - Sake: 3cc - Light soy sauce: 5cc - Dark soy sauce: 2cc - salt: a little ## Recipe 1. 1. Thinly crush the sen dumplings by hand. 2. 2. Pour lukewarm water over the dough and knead it with your hands so that the water spreads all over the dough. 3. 3. When it becomes smooth, roll the dough into softball-sized balls. 4. 4. Boil water in a large pot, add the balls from Step 3, and boil briefly. 5. 5. Break the shape with a rice scoop and knead it again by hand. 6. 6. Take a small amount of the dough from Step 5, push it out with a knife, and drop it into the boiling pot. 7. 7. Boil again and after 2-3 minutes, put it in cold water, wash off the scum and drain. 8. 8. Cut the burdock root into thin strips and soak in water to remove harshness. Cut the carrots, shred the dried shiitake mushrooms, thinly slice the fish paste, and finely chop the green onions. 9. 9. Add the rehydrated shiitake mushrooms to the dashi stock, then add the burdock root, carrots, dried shiitake mushrooms, and seasonings. Simmer to make the broth. 10. 10. Pour the broth from Step 9 onto the rokubei, and scatter the fish paste and green onions. ## Provider Information provider : Nagaski Dietetic Association (Public Corporation) 

# Oomura zushi(Oomura sushi) ｜ Our Regional Cuisines **Cuisine Name**: Oomura zushi(Oomura sushi) **Region**: Our Regional Cuisines ## Main Lore Areas Omura City ## Main Ingredients Used hanpen, carrots, burdocks, kanpyo (dried gourd), kinu-saya (soybean sprouts), and broiled egg ## History, Origin, and Related Events This is a local dish that has been handed down in Omura City since ancient times.It is said to have originated in the Muromachi period (1336-1573), when Omura Sumikore, who was defeated in battle and had his territory taken away from him, returned to Omura City after making a counterattack and regaining his territory, and the local people made oshizushi to celebrate.The reason for the oshi-zushi was because there were not enough plates to feed the large number of soldiers.The local people prepared oshi-zushi by spreading a large amount of freshly cooked rice in a shallow wooden box (morobuta) and topping it with a double layer of ingredients, which the soldiers then cut into squares with a side knife and ate.According to this tradition, Omura-zushi became "sushi for victory celebrations," and is still valued as an indispensable dish for celebratory occasions. ## Opportunities and Times of Eating Habits Since becoming a local specialty, Omura-zushi has become a regular dish served at some restaurants in Nagasaki Prefecture. ## How to Eat Ingredients and recipes vary from household to household, but the standard ingredients include hanpen, carrots, burdock root, kanpyo (dried gourd), kinugaya (a type of pea), and a broiled egg. It is said that the practice of adding a lot of sugar when seasoning rice is a result of the custom of using a lot of sugar to show hospitality to guests in the days when sugar was precious, a custom that has been handed down to the present. Nowadays, more and more households and restaurants use less sugar for health reasons. ## Efforts for Preservation and Succession The research group "Omura Zushi Heritage Group" of the Nagasaki Dietitians Association has been making "New Omura Zushi" with less sugar and salt to meet the modern health consciousness since 2000, and aims to pass the recipe on to the next generation and spread it. ## Ingredients - Rice: 4 cups (4.5 cups) - Dashi kelp: 10cm square - sake: 4 tsp. - Water (including sake): 4 cups - Seasoning A] Sugar: 50g - Seasoning A] Salt: 1 tsp. - Seasoning A] Vinegar: 1／2 cup - White fish (fillet): 200g - Seasoning B] Sugar: 20g - Seasoning B] Salt: Less than 1／5 tsp. - Seasoning B] Sake: 1 tbsp. - Hanpen (red, green): 1 pack - Seasoning C] granulated sugar: A pinch - Seasoning C] Vinegar: a little - burdock root: 150g - Seasoning D] Salad oil: As needed - Seasoning D] Dashi stock: As needed - Seasoning D] Sugar: 1 tbsp. - Seasoning D] Light soy sauce: 1 tbsp. - Dried shiitake mushrooms (including the pebbles): 20g - Kampyo (dried gourd): 15g - Seasoning E] Sugar: 1.5 tbsp. - Seasoning E] Sake: 1.5 tbsp. - mirin (sweet cooking rice wine): 1.5 tbsp. - Seasoning E] Dark soy sauce: 2 tbsp. - Seasoning E] Dried shiitake mushroom stock: 3／4 cup - eggs: 5 - Seasoning F] salt: 1／5 tbsp. - Seasoning F] Sake: 1 tbsp. - granulated sugar: 1 tbsp. - Boiled mushrooms: 100 g - Boiled Japanese butterbur: 100g - Seasoning G] Dashi stock: As needed - Seasoning G] Sugar: 2 tsp. - Seasoning G] Light soy sauce: 2 tsp. - Ginger pickled in sweet vinegar: 30g - sprouts: a pinch - 【Vinegar】Vinegar: 4 tbsp. - water: 4 tbsp. ## Recipe 1. 1. Add pork and fried rice to the washed rice, pour in enough water (excluding sake), add dashi kelp, soak for about 30 minutes, take out, add sake, and cook until firm.Add sake and cook until firm.Cut kamaboko, konnyaku and carrot into thick strips, and burdock root into thin strips. 2. 2. Combine all the ingredients in [Seasoning A] and make "Vinegar mixture". 3. 3. Boil the white fish, remove it to a dish towel, blanch it in water, wash it quickly, put it in a heavy saucepan, add [Seasoning B] and make "Soboro". 4. 4. Quickly blanch Hanpen in boiling water, cut into small cubes, and sprinkle with [Seasoning C]. 5. 5. Finely chop gobo (burdock root), soak in rice water to remove excess water, drain, fry in oil, add [Seasoning D] and season. 6. 6. Soak dried shiitake mushrooms in water, boil kanpyo (dried gourd), chop into small pieces, and simmer in [Seasoning E] until most of the broth is absorbed. 7. 7. Beat the eggs, add all of [Seasoning F], strain through a colander, cook thinly, shred as finely as possible to make "broiled egg" and sprinkle with granulated sugar.(Depending on the season, boiled bamboo shoots or boiled butterbur may be used for an even more seasonal flavor and aroma. In that case, finely chop the boiled bamboo shoots and boiled dandelion, boil them in [Seasoning G] and drain). 8. 8. While the cooked rice is still hot, pour the vinegar mixture over the rice and mix with a fan to make the rice shiny. 9. 9. Wet the inside of the sushi mold with vinegar, place 1／2 of the sushi rice flat on the mold, place the burdock root flat on top of the burdock root, and add the rest of the sushi rice. 10. 10. Spread the remaining ingredients flat, in order from thickest to thinnest, and place the egg on top. 11. 11. Cover with a sushi lid, weigh down the lid, and let stand for about 30 minutes. 12. 12. Cut into pieces while still in the sushi mold, and remove from the mold. 13. 13. Arrange on serving plates and garnish with pickled ginger and sprouts.(If you do not have sprouts, you can use Haran or Nanten (Chinese lantern plant) as you like.(If no sprouts are available, use Japanese hualan or nanten as desired.) Other ingredients such as pickled peeled shrimp, carrots, mitsuba (mitsuba), and Nara pickles may also be used. ## Provider Information provider : Nagasaki Dietetic Association "Group Research Activities: Omura-zushi wo tsutaenokoshi-tai" (Group Research Activities: Omura-zushi wo teigenokoshikoshi-tai) 

# Nigomi ｜ Our Regional Cuisines **Cuisine Name**: Nigomi **Region**: Our Regional Cuisines ## Main Lore Areas Omura City ## Main Ingredients Used Chicken thigh meat, peanuts, thick fried bean curd, potatoes, carrots, konnyaku, lotus root, burdock root, dried shiitake mushrooms, shredded konbu ## History, Origin, and Related Events This is a local dish of Omura City, Nagasaki Prefecture, known for its peanuts.It is a stew characterized by the inclusion of thin-skinned boiled peanuts as one of the ingredients, and is said to have been introduced to Japan during the Edo period (1603-1868) when it was served as a hospitality dish in the Omura area.The name "nigomi" is derived from the word "nikomi" (stew). The dish is similar to "nikomi" in Kyushu, but differs in that the chicken, root vegetables, and other ingredients are cut into 1 cm cubes. There are two theories as to why the ingredients are cut into small pieces: one is that it is to make it easier to eat according to the size of the peanuts, and the other is that it is the result of the wisdom of the people in the past that was inherited to minimize the waste of ingredients. ## Opportunities and Times of Eating Habits Since ancient times, it has been served in large pots for celebrations, Buddhist rituals, and to entertain visitors to gatherings. Today, with the widespread use of refrigerators, it can be made in large quantities and stored for later use, making it a popular side dish for home meals even on ordinary days. It is also served all the time at local restaurants, taverns, and other eateries. ## How to Eat Ingredients vary from household to household, but the standard ingredients include chicken thighs, peanuts, thick fried tofu, potatoes, carrots, konnyaku, lotus root, burdock root, dried shiitake mushrooms, and shredded kombu. These ingredients are simmered in a slightly sweet seasoning, making it suitable not only as a side dish for rice, but also as a snack for alcoholic beverages. It is a popular dish among locals of all ages. ## Efforts for Preservation and Succession Because of its many ingredients and rich nutritional content, it has become an established menu item at nursery schools and school lunches in Nagasaki Prefecture. It is hoped that children will continue to pass on the local flavor for many years to come. ## Ingredients - Raw peanuts: 30g - Potato: 150g - carrot: 50g - radish: 50g - burdock root: 40g - Dried shiitake mushroom: About 10-15 pieces - Konnyaku (konnyaku): 30g - Thick fried tofu: 100g - Chicken thigh: 50g - soy sauce: 2 tsp. - sugar: 1 tbsp. - mirin (sweet cooking sake): 1 tsp. - sake: 1 tsp. - oil: an appropriate amount - water: 160g ## Recipe 1. 1. Rehydrate dried shiitake mushrooms in water and boil peanuts until soft.Cut other ingredients into cubes. 2. 2. Add oil to a pan and fry chicken thighs. When they begin to change color, add the diced ingredients. 3. 3. Add water and seasonings and bring to a boil. ## Provider Information Recipes vary depending on the region and home. 

# Urakamisoboro ｜ Our Regional Cuisines **Cuisine Name**: Urakamisoboro **Region**: Our Regional Cuisines ## Main Lore Areas Nagasaki City (Urakami area) ## Main Ingredients Used Pork, deep-fried fish paste, konnyaku, bean sprouts, carrots, burdocks ## History, Origin, and Related Events This local dish originated in the Urakami area of Nagasaki Prefecture.It is said to have originated in the late 1500s, when Portuguese missionaries who were proselytizing Christianity in the Urakami area tried to make the believers, who were not accustomed to eating meat at that time, eat pork as a "healthy food". Later, the missionaries began to make the dish with less pork and more vegetables, and this became the basic recipe, which has been handed down to the present.Some say that the name comes from the Portuguese word "soprado (leftovers)," or from "rough chop," which means to chop the ingredients roughly. ## Opportunities and Times of Eating Habits Although it has been a popular local home-style dish for many years, the number of households that make it has been decreasing in recent years. On the other hand, there are many restaurants that serve this dish, not only as a side dish, but also as an idea dish such as "Uragami Soboro-don" and "Uragami Soboro Yaki Udon". Some ekiben sold at Nagasaki Station include a bowl of rice topped with whale meat instead of pork. ## How to Eat Although the name says "Soboro" in Japanese, minced meat is not used. It is made by cutting pork into thin strips and frying it together with fried fish paste, thread konnyaku, bean sprouts, carrots, burdocks, and other ingredients. It is seasoned with sake (mirin), soy sauce, and sometimes dashi (Japanese soup stock), making it a simmered dish as well. The ingredients and seasoning methods vary from household to household, but they all share the same simple, never-ending flavor. ## Efforts for Preservation and Succession In Nagasaki Prefecture, it has become a standard menu item for school lunches.In addition, the Urakami Soboro Preservation Society, a non-profit organization that aims to pass on the taste and culture of this dish to people in Japan and abroad and contribute to regional development, has started its activities in 2019. ## Ingredients - Pork belly (thinly sliced): 50g - Deep-fried fish paste: 20g - Konnyaku (konnyaku): 50g - Bean sprouts: 100g - carrot: 15g - burdock root: 25g - Dried shiitake mushroom: 6g - Shiitake mushroom stock: 50mL - Sugar flavored string beans: 10g - salad oil: 2 tsp. - A] light soy sauce: 1 tbsp. - A] sugar: 2 tsp. - A] Sake: 1 tbsp. ## Recipe 1. 1. Cut pork, deep-fried fish paste, konnyaku and carrot into thick strips, and burdock root into thin strips. 2. 2. Return the shiitake mushrooms and cut them into thin strips. 3. 3. Heat salad oil, saute pork, add other ingredients except bean sprouts and beans, and saute further. 4. 4. Add shiitake mushroom stock to 3, bring to a boil, and season with [A]. 5. 5. Finally, add the bean sprouts and cook briefly. 6. 6. Serve in bowls and sprinkle with beans. ## Provider Information provider : Nagasaki Dietetic Association 

# Hikitoshi ｜ Our Regional Cuisines **Cuisine Name**: Hikitoshi **Region**: Our Regional Cuisines ## Main Lore Areas Iki City ## Main Ingredients Used Chicken thigh meat, ishu tofu, somen noodles, Chinese cabbage, gobo (burdock root), konnyaku (konnyaku), and green onion ## History, Origin, and Related Events This is a typical local dish of Iki, a remote island in Nagasaki Prefecture.In the past, when Iki farmers had guests over for the Bon Festival, New Year's Day, and festivals, they would cook a nabe dish from the tasty chickens they kept at home, and entertain them by pulling them through to a tatami room in the back of the house. This is said to be the origin of the current nabe dish "hikitoshi," and the name is said to have come from the "hikimichi" of those days.In the Iki dialect, "huremae" means "to serve," so hittoshi is sometimes called "huremae ryori" (horemae cuisine). ## Opportunities and Times of Eating Habits Today, in addition to being eaten at home on the Bon Festival, New Year's Day, and festive occasions, it is often served at gatherings. The dish is also often served at gatherings, and is called "hikitoshi yotsuai," which means a gathering of people to talk over the dish. Because it is a local specialty, local restaurants serve this dish regardless of the time of year. ## How to Eat Ingredients for nabe vary from household to household, but in addition to chicken thighs (or tsumire) and vegetables, Iki's specialty Iki-dofu, which has a strong, sweet flavor, and somen noodles boiled to a firm consistency are also standard. To give the pot a rich flavor, Iki shochu, a specialty of Iki, is sometimes poured into the water used to fill the pot. ## Efforts for Preservation and Succession Because it is not only delicious and nutritious, but also has the significance of passing on the local flavor to future generations of children, it is served as a school lunch menu item at schools throughout Nagasaki Prefecture. ## Ingredients - Somen noodles: 1 bunch - Chicken thigh meat: 200g - ishu tofu: - Chinese cabbage: - burdock root: - garland chrysanthemum: - White Onion: - Konnyaku: - Chicken bones: 320g - [For chicken giblets] water: 3 cups - Iki shochu: 1.5 cups - Sugar: - dark soy sauce: 5 tbsp. - light soy sauce: 2 tsp. - sake: ## Recipe 1. 1. Cut burdock root into thin strips, remove the sardines, and fry chicken thighs cut into thick strips. 2. 2. Boil the chicken pieces in enough water to cover them. When it comes to a boil, put it in a colander and rinse it many times with water (not included in the quantity). Put water and shochu in a pot, add chicken guts, and simmer over low heat for 1 hour to make broth. 3. 3. Scoop up chicken broth and add chicken thighs. 4. 4. Boil the somen noodles until firm. 5. 5. Cut tofu and vegetables into bite-size pieces. Tear konnyaku into bite-sized pieces. 6. 6. Add sugar, dark soy sauce, light soy sauce and sake to 3. 7. 7. Add tofu, vegetables, and somen noodles, beginning with the hard-to-cook items first. ## Provider Information provider : (public corporation)Nagasaki Dietetic Association 

# Guzouni/Shimabaraguzouni ｜ Our Regional Cuisines **Cuisine Name**: Guzouni/Shimabaraguzouni **Region**: Our Regional Cuisines ## Main Lore Areas Shimabara Peninsula ## Main Ingredients Used round rice cake, chicken, Chinese cabbage, carrot, burdock root, dried shiitake mushroom, dried tofu, grilled sea eel and egg ## History, Origin, and Related Events It is one of Shimabara's representative local dishes. The origin of this dish is said to date back to the Shimabara Rebellion of 1637, when the general Amakusa Shiro and his 37,000 Christian followers holed up in the castle, and boiled rice cakes to nourish their strength and stamina for the long battle. It is known as a zoni with many ingredients made in an earthenware pot, a rarity in Japan, and many tourists visit Shimabara for the purpose of eating it. ## Opportunities and Times of Eating Habits In local households, it is served on festive occasions such as New Year's Day and festivals.Since it has become a specialty, it is also served at restaurants and other commercial establishments regardless of the time of year. ## How to Eat Ingredients are cooked in broth in an earthenware pot and eaten as is. Ingredients vary from household to household, but the most common are round rice cakes, chicken, Chinese cabbage, carrots, burdock root, dried shiitake mushrooms, and dried tofu. Some households use grilled sea eel or omelette as a standard ingredient. ## Efforts for Preservation and Succession Selected in 2007 by the Ministry of Agriculture, Forestry and Fisheries as one of the 100 best hometown dishes in rural areas, it is one of the prefecture's representative local dishes and is eaten at home and sometimes served in school lunches. Unusually for zoni, frozen gift products are now available for delivery throughout Japan. ## Ingredients - Round Mochi: 6 pieces (210g) - Chicken thigh meat: 60g - KAMABOKO (fish paste): 30g - Chikuwa (baby sardines): 15g - Satsuma-age: 30g - Koya-Tofu (dried): 8g - Dried shiitake mushroom: 10g - Fried egg: 50g - burdock root: 20g - carrot: 20g - Chinese cabbage: 60g - lotus root: 30g - Potherb mustard: 8g - soup stock: 3 cups - [Dashi]Kelp: 4g - [Dashi] Bonito flakes: 10g - [Dashi] Shiitake mushroom stock: Appropriate amount - Light soy sauce: 1 tbsp. - 1 tablespoon mirin (sweet cooking sake): 1 tbsp. - 1 tablespoon mirin (sweet sake): 1 tbsp. - salt: Appropriate amount ## Recipe 1. 1. Soak koya-tofu and dried shiitake mushrooms in water (about 200 cc outside volume). Reserve the broth from the dried shiitake mushrooms for use in the soup stock. 2. 2. Cut chicken thighs into thin strips, and kamaboko, satsuma-age, and chikuwa into thin strips. Thinly slice dried tofu, shiitake mushrooms, and omelet. 3. 3. Cut burdock root into thin strips and carrot into half-moon slices. Cut Chinese cabbage into 3 cm wide chunks and lotus root into half-moon slices. Cut potherb mustard into bite-sized chunks. 4. 4. In 2 cups of water, make a broth of kombu and bonito flakes, and adjust it to 3 cups by adding the stock from dried shiitake mushrooms and water. 5. 5. In a deep pot, heat the broth from 4 and add chicken thighs, burdock root, carrot, lotus root, and shiitake mushrooms. 6. 6. When the ingredients are fully cooked, add fish paste, satsuma-age, chikuwa, and omelet, season with light soy sauce, mirin, and sake, then add Chinese cabbage and dried tofu. Add Chinese cabbage and koya-tofu. If the taste is too weak, add salt to taste. 7. 7. In a separate pot, add the boiled rice cake and potherb mustard and bring to a slight boil. ## Provider Information provider : (public corporation)Nagasaki Dietetic Association 

# Mazemeshi ｜ Our Regional Cuisines **Cuisine Name**: Mazemeshi **Region**: Our Regional Cuisines ## Main Lore Areas All of Kumamoto Prefecture ## Main Ingredients Used Rice, chicken, dried shiitake mushrooms, bamboo shoots, gobou(=burdock), carrots, etc. ## History, Origin, and Related Events "Mazemeshi" is a dish that always appears at local events and celebrations where people gather. Also called "Gumeshi", it is made by chopping and stir-frying ingredients such as chicken, gobou(=burdock), carrots, dried shiitake mushrooms, bamboo shoots, fried thin tofu, etc., seasoned with soy sauce and sugar, and mixed with freshly cooked warm rice. Ingredients vary from region to region and from household to household, such as konjac(=yam cake) and "kamaboko(=fish cake)", sea bream and maki mussels in areas near the sea, and plenty of daikon radish during the daikon radish harvest season. Rokka Shrine in Shimorokka, Kashima Town, holds an annual autumn festival on October 17 to pray for a bountiful harvest, during which each household makes "Gumeshi (Mazemeshi)" and serves it to gathered relatives and neighbors. Instead of chicken, it uses horse meat, a specialty of the prefecture, and seasonal vegetables such as gobou(=burdock), dried shiitake mushrooms, konjac(=yam cake), and carrots, which are stir-fried and seasoned with soy sauce and sugar, and mixed with white rice.The "Shishimai" dedicated at this festival is the first important intangible cultural asset in Kumamoto Prefecture, and is derived from Kiyomasa Kato's tiger hunting, and depicts a child growing up to become a warrior and bravely fighting a lion. On Tobase Island, located halfway between the Uto Peninsula and Amakusa, there is a mixed rice dish called "birin meshi" that uses tofu instead of meat. The name comes from the sound made when the tofu is stir-fried to remove the water. It was served at Buddhist ceremonies as a vegetarian dish. ## Opportunities and Times of Eating Habits Rice dishes are indispensable for local events and celebrations where people gather. It appears at autumn festivals and is eaten throughout the year, with ingredients such as wild vegetables and mushrooms changing with the seasons. ## How to Eat It is delicious not only when freshly cooked and mixed with warm rice, but also when cold, so it can be used as onigiri (rice balls), inarizushi (sushi rice balls), or even as a bento lunch box.Each household has its own way of enjoying the dish, such as pouring tea over the rice and making chazuke (boiled rice in soup). The ingredients before mixing with rice can be made in large quantities and frozen, then heated and used only for the portion to be eaten. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In addition to being served at community events, it is also served at school lunches in elementary and junior high schools. When serving "birin meshi" at school lunches, the company arranges it in consideration of children's nutritional needs by adding chicken meat as well as tofu. ## Ingredients - Rice: 4 1／2 cups - Dashi kombu (=kelp): 10cm - Chicken thigh meat: 100g - dried shiitake mushrooms (soak): 4 - Dried bamboo shoots (soak): 100g - Gobou (=burdock): 50g - Carrot (medium): 5cm - Green beans: 5 - Dashi (=Japanese soup stock): As needed - Eggs (thinly sliced): 2 - [Seasoning A] Soy sauce: 3 tbsp. - [Seasoning A] Sugar: 1 1／2 tbsp. - [Seasoning A] Mirin(=sweet rice wine): 1 tbsp. - [Seasoning A] Sake: 1 tbsp. - [Seasoning A] Salt: A little - [Seasoning B] Sake: 1 tbsp. - [Seasoning B] Sugar: 2 tbsp. - [Seasoning B] Salt: 1／5 tsp. ## Recipe 1. 1. Wash rice 1 hour before cooking, wipe clean, add kombu which wiped clean, and cook until firm, using 10% more water. 2. 2. Cut chicken into small pieces. Cut shiitake mushrooms and bamboo shoots into 2 cm pieces, and gobou into shaved. 3. 3. Put Dashi in a pot, add [seasoning A], bring to a boil, and add [2].Cook for 5 or 6 minutes to infuse the flavor. 4. 4. Cut carrots into julienne, cut green beans diagonally into thin strips, and boil. 5. 5. Break an egg into pieces, season with [seasoning B], and make thinly fried eggs. Cool and cut into thin strips. 6. 6. When the rice is cooked, remove the kombu and steam for 12 to 13 minutes. 7. 7. Transfer the rice to a bowl and mix in [3] and [4] (draining off the liquid). 8. 8. Serve in bowls and garnish with a thinly fried egg. ## Provider Information provider : “Kumamoto Prefecture Hometown Recipes, Volume 1” 

# Makigaki ｜ Our Regional Cuisines **Cuisine Name**: Makigaki **Region**: Our Regional Cuisines ## Main Lore Areas Uki Area, Yamato City, Kamimashiki County ## Main Ingredients Used Japanese persimmon ## History, Origin, and Related Events A traditional food handed down in Yamato-cho, Kamimashiki County, in the Uki area, famous for its dried persimmons. With the meaning of "attracting good fortune," persimmons are in demand as gifts at the end of the year and as good luck charms for New Year's. The scene of "Makigaki" being made is newsworthy at this time of the year.Dried persimmons are made from a specialty astringent persimmon called "nayaboshi," which is rubbed by hand three times while being dried to get the right shape, and are ready when the surface is covered with white powder (fructose). To make "Makigaki (rolled persimmons)", cut the shaft and tip of a dried persimmon, slit it open lengthwise, carefully remove the seeds, stack 10 or more (depending on the size of the persimmon) in a rugby ball shape, wrap them in a bamboo skin, wrap them in straw, and then roll them up with a rope, using a lot of force to make it go round and round. A good indicator of a well-done product is that when cut, the brown color of the dried persimmon and the layer of white flour show up well and look like a rose flower. The unique flavor and natural sweetness of the dried persimmon is like a high-class Japanese confectionary. Production begins around July with removing the bark of the main bamboo and weaving rice straw while waiting for the dried persimmons to be ready and finished by the end of the year. While there are no differences among regions or producers in the way they wrap the bamboo skin, there are differences in the way they roll it up with a rope (straw or rush grass). In the past, persimmons were often seen hanging under the eaves of houses, but the number of producers of "Makigaki (rolled persimmons)" has been decreasing over the years. ## Opportunities and Times of Eating Habits Dried persimmons are made from persimmons harvested in the fall, and production begins in late fall. Although it is a preserved food, it is at its peak when it is in greatest demand as a gift at the end of the year and as a good luck charm for New Year's osechi (New Year's dishes). ## How to Eat It is eaten as a snack, for example, when served with tea, by slicing it into thin round slices so that the pattern of the rolls looks beautiful. It is also eaten with cream cheese and ham as an accompaniment to alcoholic drinks. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)High schools in Yamato-cho, Kamimashiki County, hold hands-on "Makigaki (rolled persimmons)" making workshops under the guidance of the "Kamimashiki Agricultural Cooperative's Makigaki Group". ## Ingredients - "Momigaki" (The finest dried persimmons): About 20 - Cellophane paper: As needed - Inewara (rice straw): As needed - Straw rope: As needed ## Recipe 1. 1. Cut the tip and shaft of the dried persimmon with a knife, make one cut on the side, and open the persimmon to remove the seeds inside. 2. 2. Place 5 to 6 persimmons on the bamboo slats board so that the halves overlap, roll them tightly like rolling sushi using the slats board, and then take a handful of the persimmons and tightly roll them. 3. 3. Place the next layer of persimmons on top of the overlapping persimmon, repeating one after the other until a certain size is reached,When the persimmons reach a certain size, they are rolled up with slats to make sure there are no gaps in the persimmons. 4. 4. Wrap the persimmon in cellophane paper, tie both ends together, wrap the persimmon in woven rice straw, and roll it up while tying the outside with rice straw. The whole piece is tight, and when sliced into rounds, the white powder pattern of the persimmon should be clear like a rose flower in a nicely done state. ## Provider Information provider : “Kumamoto Prefecture Hometown Recipes, Volume 1” 

# Buta-ae ｜ Our Regional Cuisines **Cuisine Name**: Buta-ae **Region**: Our Regional Cuisines ## Main Lore Areas Amakusa Area ## Main Ingredients Used Octopus, eggplant, miso ## History, Origin, and Related Events The Amakusa region, consisting of some 120 islands of various sizes, is blessed with an abundance of seafood, especially the specialty octopus, which grows on shrimp and crabs and is known for its quality, including its elastic texture. Drying octopus is a summer tradition, and National Route 324, where such a scene can be seen, was named "Amakusa Ariake Tako Kaido (Amakusa Arake Octopus Road) " in 2005, in an effort to promote the region with its specialty, octopus.While there are new octopus dishes being created, "Buta-ae" made with eggplant and boiled octopus is a local dish that has been popular in the area for a long time. It is based on the Okinawan dish "Goya Chanpuru", which was originally made by substituting octopus caught in Amakusa Bay for pork, which was precious and hard to find in the Amakusa region in the old days. For a long time, when we could get a lot of eggplant and bitter gourd, we could also get a lot of octopus, this unique dish was introduced as "Buta-ae" even after it was established as a dish of stir-fried summer vegetables and octopus with miso (barley miso). The spicy-sweet miso flavor with sugar and hawk's claw (chili pepper) enhances the taste of octopus and the sweetness of vegetables, making it a perfect accompaniment to rice or as a snack with sake. The main vegetable used is eggplant, but each family has its own arrangement, including bitter melon, bell pepper, carrot, pumpkin, and other vegetables, as well as the way in which they are cut. ## Opportunities and Times of Eating Habits Because it uses summer vegetables and octopus, it often appears as a summer dish, but since octopus is available year-round, it can be eaten in any season. ## How to Eat It goes well with both white rice and shochu snacks at the everyday table. It tastes good even when cold, so it is also good for lunch boxes. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In addition to being made at home, it is also popular in restaurants and supermarket delicatessens. ## Ingredients - Eggplant: 3 medium - Octopus: 2 legs, boiled in salted water - [Seasoning A] Miso: 2 tbsp. - [Seasoning A] Mirin(=sweet rice wine): 1 tbsp. - [Seasoning A] Sugar: 1 tbsp. - Hawk's claw (chili pepper): A little (To taste) ## Recipe 1. 1. Cut eggplant in half lengthwise, then cut diagonally about 5 mm thick. 2. 2. Cut octopus into chunks. 3. 3. Put a little salad oil in a frying pan, add eggplant and fry. 4. 4. Add 2 to 3 and fry lightly, then add seasoning A and mix quickly. 5. 5. If you wish to add falcon claws, cut them into rounds and add them with the seasonings. ## Provider Information provider : "Kumamoto Furusato Shoku no Meijin" (Kumamoto Prefecture's website for local production for local consumption) 

# Tako Meshi ｜ Our Regional Cuisines **Cuisine Name**: Tako Meshi **Region**: Our Regional Cuisines ## Main Lore Areas Amakusa Area ## Main Ingredients Used Octopus, rice, gobou (=burdock), hijiki, carrots ## History, Origin, and Related Events Dried octopuses, hung with their legs spread out and swaying in the sea breeze, are a slightly humorous summer tradition in Ariake Town, Amakusa City.During the summertime up until September in Ariake, Amakusa, octopus are left out to dry in the salty breeze on sunny days for three to four days. The dried octopus is always soaked in water and softened before being eaten not eaten as it is, as is the case with the surume. Octopuses are caught using traditional methods, whereby octopus pots are submerged into the sea. The texture of octopus differs depending on where they are caught, and those from the Amakusa region are firm and chewy year-round. Octopuses caught in the Ariake Sea close to Nagasaki have little fat and are suitable for making dried octopus.In the past, octopuses were dried and preserved during the winter when they become scarce. They are used for “Tako meshi” because by drying them, their flavor becomes concentrated and delicious. The dried octopuses are soaked in water and cut into smaller pieces once soft and combined with gobou (=burdock), carrots, and hijiki. Some regions cook all the ingredients and rice together from the start while others flavor the other ingredients separately from the rice and then add them later to the cooked rice. The water used to soak the dried octopuses are used as “dashi” (=Japanese soup stock) and soy sauce, sake and sugar are added. In Itsuwa-machi, the “Tako Meshi” is made with dried octopus and rice only. National Route 324 in Ariake is called “Amakusa Ariake Octopus Street” and attracts many tourists. ## Opportunities and Times of Eating Habits This dish is served at ceremonial functions of Amakusa because the octopus in prepared in a way so that it does not have an unpleasant smell. In the town of Itsuwa, this dish is served for birthday parties, sports festivals, and other celebrations. ## How to Eat Enjoy the scent of the octopus when freshly cooked. Once cool, make rice balls and enjoy them once again. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)There are many restaurants along “Amakusa Ariake Octopus Street” in Kumamoto that serve octopus dishes and they are popular among tourists and locals. Flavored octopus can be store bought so that they can be mixed with cooked rice or cooked with the rice from the start. Since it is easy to make, this recipe is enjoyed at home and is also served as part of the school lunch menus. ## Ingredients - Dried octopus: 50g - Gobou (=burdock): 40g - Carrots: 40g - Hijiki: 50g - Rice: 2 cups - Water that dried octopuses were soaked in: 2 cups - Water: 1 cup - [Seasoning A] Sake: 1 tbsp. - [Seasoning A] Mirin (=sweet rice wine): 1／2 tbsp. - [Seasoning A] Light soy sauce: 1 tbsp. - [Seasoning A] Dark soy sauce: 1／2 tbsp. - [Seasoning A] Salt: 1／2 tsp. - [Seasoning A] Sugar: 1 tbsp. ## Recipe 1. 1. Wash the rice and soak in water for 30 minutes, then cook. 2. 2. Steam the dried octopuses with boiling water and sake (50ml) for about 10 minutes. Cut the octopuses into smaller pieces once soft. 3. 3. Cut the Gobou (=burdock) and carrots into thin strips and finely chop the hijiki. 4. 4. Add the ingredients from step 2 &3 into a pot along with the water used to soak the dried octopuses, some fresh water and the seasonings listed in [Seasoning A] and simmer. 5. 5. Mix the cooked ingredients with the cooked rice. ## Provider Information provider : Mariko Morita of Shokei College, Department of Life Science 

# Kasu-yose ｜ Our Regional Cuisines **Cuisine Name**: Kasu-yose **Region**: Our Regional Cuisines ## Main Lore Areas Kamimashiki Area ## Main Ingredients Used Rice, soybeans, Satoimo(=Japanese taro), chicken meat, carrots, onions, dried shiitake mushrooms, pumpkin ## History, Origin, and Related Events “Kasu-yose” is a home-cooked dish, primarily eaten in the town of Yamato and has been served for celebrations and festivals or when a large group of people gathered for an event. It looks similar to “Shira-ae” (=mashed tofu salad) in appearance, but this dish is unique in that it can be served as a main dish, side dish or snack. Taro, onions, carrots and dried shiitake mushrooms are finely chopped and stir-fried with chicken meat. Rice and soybeans are added, and all the ingredients are simmered. The soybeans are soaked in water from the day before so that they become soft and can be mashed into a puree.It is said that the name “Kasu-yose” comes from the word “okara” (=soy pulp). In this region, “okara” is referred to as “kasu”. Another theory is that since different types of vegetables are used together in this recipe, the name came from the word “kazuyose” (=bring numbers together). Another name for this dish is “Oshiyose”, meaning bringing together available ingredients. Different types of rice may be used for the dish and some families opt to use glutinous rice or rice dumplings instead of white rice.The recipe differs per region and some recipes always include pumpkin while others do not. The ingredients are lightly seasoned with soy sauce, mirin (=sweet rice wine) and sugar (soft brown sugar) to enhance the natural flavors of the ingredients. ## Opportunities and Times of Eating Habits This dish is prepared at home in autumn and winter. In the past, it was a special dish served during celebrations and festivals. This dish can be enjoyed as a main dish, side dish or a snack. It is highly nutritious and healthy so it can be eaten when one has a loss of appetite or has eaten too much. In the past, there was “nengumai” (=annual rice tax) and rice was valuable, and the local people added vegetables and soybeans as protein to make the rice more filling. This was one way of feeding large families and this dish is an example of the wisdom and ingenuity of farmers. ## How to Eat It is best to let the dish cool before serving as it allows the flavor to seep into the ingredients. Local cafes serve “Kasu-yose” croquettes named “Oshiyose Croquettes”. ## Efforts for Preservation and Succession (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Yamato-cho and the Dietary Life Improvement Promotion Committee have introduced this traditional recipe in home economics classes of local middle schools. The “Local Cuisine Master Training Association” is making efforts to raise recognition of local recipes by publishing a recipe book including traditional recipes such as “Kasu-yose”. ## Ingredients - Soybeans: 100g - Chicken meat: 30g - Satoimo(=Japanese taro): 1 to 2 - Onion: 1／4 - Carrot: 1／4 - Pumpkin: 30g - Hydrated dried shiitake mushrooms: 1／2 - Rice: 100g - Dashi (=Japanese soup stock): A little - Sugar: 1 tsp. - Mirin (=sweet rice wine): 1 tbsp. - Light soy sauce: 1 tbsp. - Dark soy sauce: A little - Vegetable oil: A little ## Recipe 1. 1. Soak the soybeans for one day and night and put them in a blender with water on the following day. Blend well. 2. 2. Cut the chicken meat, vegetables, and hydrated dried shiitake mushrooms into 2cm cubes. 3. 3. Put some salad oil in a pot and place the ingredients from step 2 into the pot. Add rice that has been washed and soaked in water for about an hour as well as the soybeans to the pot. Add water and dashi (=Japanese soup stock) and cook over a stove. Stir from time to time to make sure that the ingredients do not get burnt. Do not place a lid over the pot. 4. 4. Once the ingredients are cooked, flavor with sugar, mirin (=sweet rice wine) and light soy sauce. As the final step, add some dark soy sauce and mix. ## Provider Information provider : “Kumamoto Prefecture Hometown Recipes, Volume 1” 

# Basashi(Horse sashimi) ｜ Our Regional Cuisines **Cuisine Name**: Basashi(Horse sashimi) **Region**: Our Regional Cuisines ## Main Lore Areas Kumamoto City, Aso region ## Main Ingredients Used Horse meat ## History, Origin, and Related Events The most famous specialty of Kumamoto, Japan's largest producer of horse meat, is "Basashi(Horse sashimi)". Thinly sliced raw horse meat is served with thinly sliced onions, grated ginger, garlic, etc., and dipped in sweet soy sauce. Low in fat and calories, high in protein, and rich in minerals such as iron, calcium, and zinc, horse meat is now a popular ingredient, but it has also long been consumed in Kumamoto as a fortifying and nourishing food.There are various theories as to the origin of "Basashi(Horse sashimi)", but it is said that when Kiyomasa Kato, the first lord of the Kumamoto domain, was leading his army in Korea, he ran out of food on the Korean Peninsula and was forced to kill his military horses for food. He found them so delicious that he continued to enjoy horse meat and "Basashi(Horse sashimi)" after returning to Japan. Meat consumption was almost non-existent during the Edo period, and only a few farmers ate it, but it become widespread in Kumamoto and the Aso region during the Meiji Era. In the Aso region, which produced military horses, people began eating horse meat due to postwar food shortages, leading to the practice being widespread, and restaurants began serving horse meat in the 1950s. "Basashi(Horse sashimi)" tastes different depending on the cut, such as marbled meat (loin), lean meat (thigh), liver, and tongue. There are also many terms unique to horse meat, such as "futaego" (belly), "nekko" (aorta), and "kone" (fat beneath the mane). Horse meat is labelled differently depending on their place of origin. "Kumamoto-produced horse meat" is produced using horses that are born and raised in Kumamoto, and "Kumamoto horse meat" is produced using foals that have been imported from countries such as Canada and fed carefully selected feed for 1 to 1.5 years to improve the quality of their meat.Horses have a higher body temperature than cows and pigs, making it difficult for bacteria that can cause food poisoning to multiply, which is one of the reasons why horse meat can be eaten raw. In addition, horse meat is processed in thoroughly sanitized meat processing plants, and is always frozen before distribution as an anti-parasite measure. ## Opportunities and Times of Eating Habits "Basashi(Horse sashimi)" is mainly eaten during the New Year and on celebratory occasions, but it is also available at supermarkets, and is also eaten in daily life. ## How to Eat Horse meat is also known as “sakura meat” because the cut end of horse meat is similar to the color of cherry blossoms, but it darkens rapidly as it oxidizes easily. In restaurants, slabs of horse meat are kept refrigerated until ordered, whereupon it is served freshly cut. It is served with condiments such as sliced onions, grated ginger, grated garlic, finely chopped small onions, and sweet soy sauce. Horse fat, such as the marbling and the "kone" from beneath the mane, has a low melting point and melts easily, so it should be consumed as soon as possible.“Sakura natto", a dish in which "Basashi(Horse sashimi)" is carefully tenderized with a knife, combined with natto, topped with a quail egg, sprinkled with small green onions, and served with sweet soy sauce, is also popular as a snack with sake or shochu. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Basashi(Horse sashimi)" is a Kumamoto specialty and is commonly available at restaurants and specialty stores. ## Ingredients - Horse meat: 200g - Onion: 1／2 - Shiso: appropriate quantity - Garlic: appropriate quantity - Ginger: appropriate quantity ## Recipe 1. 1. Cut fresh horse meat into 2-3mm thick slices, cutting perpendicular to the fibers to sever them. 2. 2. Place the shiso on top of onion slices and arrange the sliced horse meat on top. Garnish with grated garlic and ginger. ## Provider Information Recipes vary depending on the region and home. 

# Tofu misozuke ｜ Our Regional Cuisines **Cuisine Name**: Tofu misozuke **Region**: Our Regional Cuisines ## Main Lore Areas The Yatsushiro and Kuma areas ## Main Ingredients Used Firm tofu and miso ## History, Origin, and Related Events It is said that about 800 years ago, a fallen Heike warrior who lost the battle with the Minamoto clan hid at the foot of the Higo Mountains and created and passed down this "tofu misozuke". Homemade tofu and barley miso are made using soybeans and barley grown in slash-and-burn fields in the "mountainous Gokansho (Izumi, Yatsushiro City)" area and Itsuki Village. The tofu, which has been soaked in miso for about six months, has a cheesy flavor and can be used as a side dish with rice or as an appetizer with alcohol, making it a valuable preserved food in areas with poor logistics. "Kazura tofu", which is made in the Ayugaeri district of Sakamoto-cho, Yatsushiro City, is made by putting weights on the tofu and thoroughly draining the moisture during the hardening process. It got its name because it is so hard that it can also be carried around by tying it with "tsutakazura (a generic term for vine grass)". Also, in Itsuki Village, there is a type of tofu called “kashinoki tofu,” which has a hard texture and is also made with plenty of soybeans. This kind of hard tofu is suitable for misozuke, so the tofu is squeezed well so that it can be stored for a long time at room temperature and then dried over low heat before being pickled in miso with a high salt content.Currently, it is produced in various parts of the prefecture and sold as a specialty product. Variations made using "moromi" such as “yamauni tofu” and “hiden tomei” are well known, and those with low salt content, smooth texture, and mellow taste became mainstream. There are also many variations, such as adding "yuzu pepper" or red chili pepper, and it goes well with various alcoholic beverages, including shochu, sake, and wine. Horses naturally have a higher body temperature than cows and pigs, making it difficult for bacteria that can cause food poisoning to grow, which is also why horse meat can be eaten raw. In addition, the meat is now disassembled at a meat processing plant under strict sanitary control and frozen before distribution in all cases. In this manner, all possible precautions against parasites are taken. ## Opportunities and Times of Eating Habits It is eaten as an everyday dish and is sold commercially as souvenirs and for home use. When making it at home, it is often made by draining regular firm tofu and pickling it for a duration that suits one’s preference before consumption. ## How to Eat If you pickle it in miso for pickling at home, the flavor will get stronger as the days go by, so periodically check how pickled it is and remove it when it is to your liking. Slice it thinly and eat it as is with rice or as a snack with alcohol. It is also delicious with wasabi or soy sauce if you like. You can also enjoy variations of it as an ingredient by cutting it into small pieces and mixing it into rice balls or adding it to salads. In addition, tofu pickled in "moromi" is sticky and soft, and as well as being used as an accompaniment to rice, new dishes are being invented such as spreading it on bread or tossing it with spaghetti. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Tofu misozuke (or moromizuke)" is sold at roadside stations, local product stores, and online stores. Those made with "kazura tofu" are made by lifestyle research groups and local tofu shops in the Ayugaeri area of Sakamoto-cho, where it originated, although fewer people are making "kazura tofu". ## Ingredients - [Kazura tofu] Soybeans: 8kg - [Kazura tofu] Water for dilution: 108L - [Kazura tofu] Foaming agent: 55g - [Kazura tofu] Bittern: 240g (dissolved in 3L of water) - [Kazura tofu misozuke] kazura tofu: 1 (600g) - [Kazura tofu misozuke] Sugar: 240g - [Kazura tofu misozuke] Miso: 750g - [Kazura tofu misozuke] Gauze: as appropriate ## Recipe 1. 1. [Kazura tofu: Step 1]Soak the soybeans in three times as much water. (10 to 14 hours in summer, 20 to 24 hours in winter) Drain the water and grind the soybeans in a bean grinder while adding water until the volume is 10 times that of the soybeans. 2. 2. [Kazura tofu: Step 2]Transfer 1 to a large pot, heat, add the foaming agent, bring to a boil, and simmer for 5 to 6 minutes. 3. 3. [Kazura tofu: Step 3]Put two strainer bags on top of each other in a pail and strain the soybeans to make soy milk. 4. 4. [Kazura tofu: Step 4]Add the bittern in two portions to 3. Mix in a large circular motion with a rice paddle, cover, and wait for 5 minutes. 5. 5. [Kazura tofu: Step 5]Spread out a cloth in a box, put 4 in it, put a weight on top of it, and let it drain for about 20 minutes. Once drained, remove from the box and cut into pieces. 6. 6. [Kazura tofu misozuke: Step 1]Cut one block of kazura tofu (600g) into four pieces. (150g each) Sprinkle sugar all over and wrap with gauze. 7. 7. [Kazura tofu misozuke: Step 2]Fill a container with homemade miso, add the “Kazura tofu misozuke: Step 1” so that it is entirely covered in the miso, and pickle in the refrigerator for about 40 days. 8. 8. [Kazura tofu misozuke: Step 3]Take out the miso-pickled tofu from “Kazura tofu misozuke: Step 2,” carefully remove the gauze so as not to break the tofu misozuke, and then cut it into thin pieces and eat without washing. The aroma of creamy Japanese-style cheese will fill your mouth. ## Provider Information provider : “Kumamoto Hometown Food Masters” (Kumamoto Prefecture Local Production for Local Consumption Site) 

# Konoshiro sugata sushi ｜ Our Regional Cuisines **Cuisine Name**: Konoshiro sugata sushi **Region**: Our Regional Cuisines ## Main Lore Areas Yatsushiro area ## Main Ingredients Used Konoshiro fish, rice ## History, Origin, and Related Events "Konoshiro no sugata sushi" is an essential dish for New Year's, festivals, celebrations, and other family gatherings in the Yatsushiro area. The region faces three seas - the Yatsushiro Sea, the Amakusa Sea, and the Ariake Sea. This dish has been passed down since the Edo period and is considered a symbol of good luck."Konoshiro fish" is a member of the herring family that lives in brackish water. Small fish that are as young as 5 cm in length are referred to as "shinko" and are a delicacy at sushi restaurants, commanding high prices. Interestingly, the smaller the fish, the higher the price. The Chinese character for "winter" is used to represent this fish, which is caught during the fall and winter seasons when it is at its fattiest. However, in the Yatsushiro Sea, where the Kuma River meets the sea, this fish can be caught all year round. Its limited shelf life and quick loss of freshness make it difficult to find far from the city. This fish is best served with vinegar, which enhances its flavor and shelf life. "Konoshiro sugata sushi" is made by cutting open the fish either from the back or the belly. The entrails and inside bones are removed, and the fish is then salted and dipped in sweet vinegar. After that, it is filled with rice sticks and shaped into sushi. Finally, the head and tail are placed upright on a plate. The moderate saltiness and sweetness of the vinegar, along with the spices such as green onion, ginger, and sesame seeds in the sushi rice, make it delicious even without soy sauce. Along the Yatsushiro Sea coast, there is a type of sushi called "konoshiro-zushi", also known as yoshino sushi or unohana-zushi, which is made from okara (soy pulp) that is produced during the process of making tofu. To prepare "konoshiro-zushi", the okara is sautéed with chopped carrots and green onions and then seasoned with vinegar, soy sauce, and sugar. There are two types of "konoshiro-zushi": the first type, called "katazushi," is stuffed into the belly, and the second type is wrapped around the okara, which is then cut into three pieces, seasoned with vinegar, and rolled in konoshiro. ## Opportunities and Times of Eating Habits It is a popular and essential dish for New Year's and other festive occasions, commonly found at roadside stations and product centers. It is enjoyed not only by locals but also by tourists. ## How to Eat After cutting the sushi into bite-size pieces, arrange them as they are. After a few days, you can roast the fish a little in a toaster oven for a more savory taste. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Japanese restaurants often serve it, especially from November to January when it's in season. "Kumamoto Aji Heritage" videos feature Kumamoto's food masters teaching how to cook local dishes. ## Ingredients - konoshiro (gizzard shard): 3 - Ginger (minced): a little - Green onion (cut into small pieces): a little - rice: 2.5 cups - [Seasoning A (Vinegar marinate)] Salt: 2 tbsp. - [Seasoning A (Vinegar marinate)] Vinegar: 150ml - [Seasoning A (Vinegar marinate)] Sugar: 120g - [Seasoning B (mixed vinegar)] Vinegar: 100ml - [Seasoning B (mixed vinegar)] Sugar: 100g - [Seasoning B (mixed vinegar)] Salt: 2 tsp. ## Recipe 1. 1. Open the konoshiro from the back, remove the inside bone and entrails, and rinse the belly well with water. Wash in cold water to remove the fishy smell. 2. 2. Sprinkle 2 tablespoons of salt (not included in the quantity) over the konoshiro and let sit for about a day and night. Wash konoshiro in vinegar (not included) and drain. 3. 3. Mix seasoning A and marinate konoshiro for 4 to 5 hours. Soaking the konoshiro slowly here will tenderize the bones and head. 4. 4. Wash rice, let stand for 30 minutes, and cook normally. When the rice is cooked, add seasoning B, ginger and green onion to the rice and let cool. 5. 5. Wipe the konoshiro of 3 with a dish towel, fill with the sushi rice mixture of 4, and shape into the desired shape. ## Provider Information provider : “Kumamoto's Hometown Food Recipes, Vol. 2” (Kumamoto Prefecture) 

# Kanzuke ｜ Our Regional Cuisines **Cuisine Name**: Kanzuke **Region**: Our Regional Cuisines ## Main Lore Areas Ashikita and Minamata area ## Main Ingredients Used Daikon (Japanese Radish) ## History, Origin, and Related Events “Kanzuke” is a pickle made by exposing radishes to the cold winter wind twice. It is a traditional specialty of the Ashikita and Minamata regions. Raw radishes are dried, then pickled in salt when they become wrinkled, and further dried for 1-2 months. Once dried to an amber color, they are thinly sliced and soaked in a mixture of soy sauce, mirin, and vinegar. After 1-2 days, when the flavor has seeped in, the pickles are ready. The crunch and unique flavor make them a perfect accompaniment to rice, so much so that you can eat several bowls. It also works well as a snack with tea or to accompany alcohol. Other flavorings such as ginger, kelp, and yuzu pepper are added to the seasoning liquid, and each household has its own special twist. When the radishes are dried, they are pierced with a bamboo skewer, threaded with string, and hung on a bamboo pole under the eaves. This sight is considered a part of the winter tradition in the Ashikita and Minamata areas.Nowadays, fewer people dry radishes at home, but dried radishes are sold so that you can season them to your taste at home. They are popular at roadside stations and supermarkets as reminders of hometown flavors. ## Opportunities and Times of Eating Habits The sight of drying radishes can be seen from late November to around March. As the name suggests, it is a pickle that is made and eaten in the cold season, but it can be preserved and eaten all year round. ## How to Eat When served in a bowl, a sprinkling of sesame seeds adds a savory aroma and enhances the flavor. It goes well with freshly cooked white rice and as a side dish in bento boxes. It is also great as a snack with tea or as a treat with sake or shochu. ## Efforts for Preservation and Succession In a junior high school in Ashikita District, efforts are underway to pass on the traditional local foods like Kanzuke. Beginning with the harvest of radishes in January, the radishes are dried at the school, and the pickling process begins in February. The students came up with adding yuzu pepper to the pickling liquid and sell the final product in shops near the school. This way, they can experience the whole pickling process and learn about the local food culture. ## Ingredients - Dried radish: 1kg - Vinegar: 1 cup - Sesame seeds: a little - [Seasoning A] Sugar: 400g - [Seasoning A] Soy sauce: 3 cups - [Seasoning A] Mirin: 1 cup - [Seasoning A] Dashi kombu: 20g ## Recipe 1. 1. [Dried Radish - Step 1]Harvest radishes that are 70-80cm long. 2. 2. [Dried Radish - Step 2]Dry until they take on a crooked shape (like the hiragana character "he"), which takes about two weeks. 3. 3. [Dried Radish - Step 3]After washing the radishes in water, weigh them and pickle them in salt that weighs 5-6% of the total weight of the radishes. (Use a weight stone of the same weight) 4. 4. [Dried Radish - Step 4]Take the radishes out and dry them again for 1-2 months. 5. 5. [Kanzuke - Step 1]Chop the dried radish, soak it in water to remove the salt, and drain it well. 6. 6. [Kanzuke - Step 2]Put Seasoning A and kombu in a pot and bring it to a boil. 7. 7. [Kanzuke - Step 3]Remove the kombu and chop it. 8. 8. [Kanzuke - Step 4]Finally, add vinegar and submerge the ingredients from [Kanzuke - Step 1] and the chopped kombu. 9. 9. [Kanzuke - Step 5]Finally, sprinkle sesame seeds on top. 10. 10. [Kanzuke - Step 6]It is ready to eat about 2-3 days after marinating. ## Provider Information provider : "Kumamoto no furusato no shoku reshipi-shu. Gekan (Kumamoto's Hometown Food Recipe Collection. Volume 2)" (Kumamoto Prefecture) 

# Akadozuke ｜ Our Regional Cuisines **Cuisine Name**: Akadozuke **Region**: Our Regional Cuisines ## Main Lore Areas Aso region ## Main Ingredients Used Red potato (taro) stems, salt ## History, Origin, and Related Events A traditional pickle that has been passed down through the ages in Aso (in some areas, such as the former Ichinomiya town) along with Takanazuke pickles. It’s also called “Aso horse sashimi” or “field horse sashimi” because of its color, shape, and how it’s eaten. Akadoimo, a type of taro cultivated in this area, is a name unique to the Aso region and has been passed down along with regular seed potatoes. The stems have low bitterness and take on a beautiful red color, so they’ve been used for pickles since ancient times.As for how they’re pickled, a small amount of salt is rubbed in these stems and a weight is placed on them so the water rises overnight as it soaks. Once the stems become soft, they’re sprinkled with vinegar. Black liquid rises to the surface, so this is removed. After leaving it for a while, the color changes to red. When they turn a beautiful bright red, they’re ready to eat. Peel the skin, cut them into appropriate lengths, and eat them with soy sauce or ginger soy sauce. There were no refrigerators in the past, so these were pickled from mid-September until around the first frost and eaten during this period. It’s said that the ones harvested around the mid-autumn harvest moon have a particularly vibrant color, and even a slight variation in the pickling method can affect the color. It seems the women of the house worked very carefully when pickling the “akadozuke.” Vinegar is used to make these pickles, but when the temperature drops lactic acid fermentation is used instead of vinegar. It’s indispensable as a lunch box item for the farm work of autumn such as cutting hay. It’s a pickle that feels like the arrival of autumn for the people of Aso. ## Opportunities and Times of Eating Habits Refrigerators were not available in the past, so this pickle was a traditional autumn food that people would pickle and eat from the mid-autumn harvest moon until the first frost. It was a staple side dish in daily meals and an essential item for lunch boxes during the hay-cutting work on Gairinyama, which typically started around late September. ## How to Eat “Akadozuke” is cut into bite-sized pieces and mainly eaten with ginger soy sauce to make it even more delicious. Soy sauce with green chili peppers was also used in the past. When this is put in the refrigerator it keeps its red color, but when it’s left at room temperature it turns black. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)A “Master of Kumamoto Hometown Food,” who passes down the local cuisine of the region, teaches how to make this through hands-on classes and YouTube. It’s also provided for use in local school lunches. ## Ingredients - red potato stems: 10kg - salt: 300–400g - vinegar: 1 cup ## Recipe 1. 1. Cut off the leaves from the stems of the red potatoes and wash them thoroughly with water. 2. 2. Spread plastic wrap on a shallow tray, place the red potato stems on it, and sprinkle the specified amount of salt over them. Rub the salt into the stems. 3. 3. Wrap them in plastic wrap, put a board on top, put a weight on the board and leave overnight. 4. 4. When the stems become flexible, soak them in a barrel, sprinkle vinegar all over them, press a lid on them and put a weight on top. Black juice will come up, so remove the juice. After about 10 days when the juice turns red, peel the skin and cut them into 3–4cm pieces to eat. They’re delicious when eaten with ginger soy sauce. 5. 5. Note: When the whole stem is dyed red, store them in the refrigerator to keep them fresh. (If you leave them at room temperature, they turn black.) 6. 6. Note: Since the salt content is low (3-4%), vinegar is used until around the equinox week. Since the temperature drops after that, you can achieve the red color through lactic acid fermentation without using vinegar. The redder the potato skin, the more vivid the red color will be. ## Provider Information provider : “Kumamoto Hometown Food Master” (Kumamoto Prefecture Local Production for Local Consumption Website) 

# Aso Takana-zuke ｜ Our Regional Cuisines **Cuisine Name**: Aso Takana-zuke **Region**: Our Regional Cuisines ## Main Lore Areas Aso City ## Main Ingredients Used Takana (mustard greens), salt, chili pepper ## History, Origin, and Related Events "Aso takana" are a traditional vegetable grown in the cold climate and volcanic soil of Aso. The seeds are sown in fall, slowly overcome the winter cold, and grow remarkably in the beginning of spring; they are harvested in March-April. The thick stalks that are ready to be eaten have a part that can be easily snapped off, and even now the work is done by hand and not by machine. For that reason the harvesting of Aso takana is called "takana folding." Also, since the sprouts are fine and soft and lose freshness quickly, since long ago they have been pickled in salt and red chili flakes immediately after harvest. "Aso takana-zuke" are pickled vegetables that are a common sight on the dining table as well as as souvenirs. There are freshly pickled vegetables (known as shin-zuke or asa-zuke), which can be eaten three days after pickling, as well as well-pickled vegetables (furu-zuke) which are enjoyed for their spiciness and sourness that comes from six months of lactic fermentation. ## Opportunities and Times of Eating Habits Freshly pickled vegetables are pickled in mid-March during the harvest period, and the sight of the harvest and pickling processes, and the vegetables which line storefronts, are a seasonal feature which signify that spring has come. The well-pickled vegetables, which are a little more salted, and have an acidity from the lactic fermentation that takes place over half a year, come out in fall. ## How to Eat The pickled vegetables can be enjoyed as they are, and are also used in various dishes. The well-pickled vegetables are especially beloved in the regional dish "Takana-meshi," where the pickled vegetables are finely chopped, sauteed in oil, mixed with rice with chili pepper flakes added in. Besides that, they are also eaten in many forms such as in rice balls, fried rice, gyoza filling, stuffed bread, and pasta. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Every year in late March in Aso City's Uchinomaki area, an "Aso Takana Festival" is held in which participants can experience harvesting Aso takana and pickling them.Additionally, takana-meshi is a staple item on school lunches throughout the prefecture. ## Ingredients - Takana: 10kg - Salt: 400g (4% of ingredients) - Chili pepper flakes: A little ## Recipe 1. 1. Massage a generous amount of salt into freshly picked takana to pickle it. 2. 2. After one level of pickling, sprinkle the peppers and remaining salt and alternate pickling. 3. 3. Place a drop-lid and a weight on top. When juice comes to the top of the lid, wipe it off carefully every 2 to 3 days. 4. 4. After one week of soaking, discard the juice. 5. 5. 【Stale pickling Procedure 1】If you want to keep it for a long time, use 6% of salt and pickle it for 6 months. 6. 6. 【Stale pickling Procedure 2】If pickling for one year, increase the amount of salt to 8%. ## Provider Information provider : ”Kumamoto's Furusato Food Recipes(= Kumamoto's local Food Recipes,), second volume” (Kumamoto Prefecture) 

# Tsubon-jiru Soup ｜ Our Regional Cuisines **Cuisine Name**: Tsubon-jiru Soup **Region**: Our Regional Cuisines ## Main Lore Areas Hito Yoshikuma Region ## Main Ingredients Used Chicken, dried shiitake mushrooms, taro, kamaboko fish cakes, carrot, grilled tofu ## History, Origin, and Related Events "Tsubon-jiru" is a soup full of finely-chopped ingredients such as chicken, kamakobo fish cakes, and root vegetables like taro, burdock, carrot, and daikon radish. The ingredients are simmered in anchovy stock and flavored with soy sauce, with the stock taking on the delicate umami flavor of the vegetables. Originally included in kaiseki banquet cuisine served at autumn festivals in the Hitoyoshi Kuma region, tsubon-jiru is now also made at New Year's, festivals, and other such events. It is an indispensable dish particularly for celebratory occasions and is said to be prepared with an odd number of ingredients, such as seven or nine.While kaiseki banquet cuisine is served in a mix of shallow and deep dishes, the name comes from the fact that the soup was served in deep bowl a lid, hence the name “tsubo no jiru (soup in a jar)" which was changed to “tsubon-jiru." Each region and household has its own stock, ingredients, and cutting method. For example, grilled tofu is added in the Hitoyoshi district (Okunchi-san), thick deep-fried tofu in Asagiri Town (Hachiman-san) in Kuma County, and thin deep-fried tofu slices in Taraki Town (Ebisu-san). In addition to anchovies, soup stock made from dried shiitake mushrooms, local free-range chicken, and grilled shrimp is also passed down through the generations. ## Opportunities and Times of Eating Habits Autumn festivals have been held in many places since ancient times to give thanks for the harvest season and to celebrate good crops and catches. Tsubon-jiru, which was an indispensable dish for such autumn festivals, has become a staple at New Year's and celebrations as well. ## How to Eat It is eaten with sekihan (steamed glutinous rice boiled with red beans) and onishime (simmered vegetables) during celebratory occasions. For example, tsubon-jiru is always served with sekihan and onishime at the Okunchi Festival held in autumn (9th day of the 9th month on the lunar calendar) at Aoi Aso Shrine, a national treasure in Hitoyoshi City. Scraps of ingredients used to make onishime were traditionally cut into small pieces to avoid waste and used in tsubon-jiru. It is a dish born from the custom of eating ingredients in their entirety. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being passed down from generation to generation in each household as a festive dish, tsubon-jiru is also served in school lunches. ## Ingredients - Local free-range chicken: 300 g - Shiitake mushrooms (medium): 10 - Taro (medium): 8 - Chikuwa fish sticks: 2 - Konjac: 1 medium block - Carrot: 1 - Grilled tofu: 1 block - Water: 10 cups (2 liters) - 【Seasonings A】 Light soy sauce: 50 ml - 【Seasonings A】 Soy sauce: 50 ml - 【Seasonings A】 Sake: A dash ## Recipe 1. 1. Soak the dried shiitake mushrooms in water. 2. 2. Dice the ingredients into equal-sized pieces. 3. 3. Put the water in a pot, add the ingredients except the carrot and grilled tofu. When the vegetables are slightly tender, add the carrot and heat. Carefully remove the scum from the ingredients as they cook. 4. 4. Once the soup comes to a boil, add seasoning A. Finally, add the grilled tofu and season to taste. ## Provider Information provider : “Local Recipes from Around Kumamoto - Part II”（Kumamoto Prefecture） 

# Nankan agemakizushi ｜ Our Regional Cuisines **Cuisine Name**: Nankan agemakizushi **Region**: Our Regional Cuisines ## Main Lore Areas Nankan Town ## Main Ingredients Used Nankan-Age (deep-fried tofu), rice, kanpyo (dried gourd strips), thick tamagoyaki (sweet rolled omelette), and more. ## History, Origin, and Related Events "Nankan-Agemaki Sushi" is a type of rolled sushi that uses "Nankan-Age," a deep-fried tofu specialty that has been passed down in Nankan Town since the Edo period. It's so beloved in the Nankansen region that when people talk about rolled sushi there, they are usually referring to this dish.Nankan-Age is a large piece of oil-fried tofu measuring around 20-30 cm on each side, known for its crispy texture. The process involves compressing tofu, thoroughly removing its moisture, and then double-frying it at both low and high temperatures. This removes most of the moisture, allowing it to be stored in a cool, dark place without direct sunlight for 2-3 months at room temperature. It's so renowned for enhancing broth that it's referred to as "dashi-age," and it's a must-add ingredient in miso soup and simmered dishes in the Nankansen region. A similar type of fried tofu exists in Matsuyama, Ehime Prefecture, in Shikoku, and Nankan-Age is said to have originated from Matsuyama."Nankan-Agemaki Sushi" involves using oil-drained Nankan-Age that has been simmered in a sweet and savory mixture of dashi, soy sauce, and sugar, as a substitute for nori seaweed. After squeezing out excess liquid from the simmered ingredients, the sushi rice is spread on a bamboo mat, the simmered ingredients (shiitake mushrooms, carrots, tamagoyaki, etc.) are placed on top, and then it's rolled. Unlike with nori seaweed, it's a bit trickier to stick the rice together and to tighten the end of the roll. This dish is often handcrafted in eateries and delis. The Nankan-Age absorbs the simmering liquid, resulting in a plump, juicy, and chewy texture. ## Opportunities and Times of Eating Habits It's enjoyed not only during celebrations but also as part of everyday meals. Its appealing appearance and kid-friendly taste make it a popular choice for events like sports festivals. The specific ingredients for stuffing can vary by cook, changing with the seasons, such as cucumber in summer and spinach in winter. ## How to Eat To make the dish, pour hot water over squeezed Nankan-Age, spread it out, and lightly squeeze out the excess moisture. In a pot, combine dashi and seasoning A, then add Nankan-Age and rehydrated shiitake mushrooms. Simmer until the flavors meld. The simmered ingredients are then spread out after cooling slightly. Prepare the sushi rice slightly firm and mix it with warm sushi vinegar. Cut the other ingredients into slightly larger pieces, matching the length of Nankan-Age.Spread the lightly squeezed Nankan-Age on a bamboo mat, place a thin layer of sushi rice on top, and then roll. Cut the roll into bite-sized pieces. ## Efforts for Preservation and Succession (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Local cuisine groups and organizations often share this recipe through educational activities in kindergartens, elementary schools, and cooking classes for the general public. It's also offered in local specialty shops and restaurants. In addition, food experts in Kumamoto are presenting this culinary tradition on a DVD as part of their preservation efforts. ## Ingredients - Thick tamagoyaki: 3 pieces - Seasoned kanpyo (dried gourd strips): 60g - Rehydrated dried shiitake mushrooms: 6 pieces - Cucumber: 1 - Sakura denbu (sweet pink fish flakes): 30g - Nori seaweed: 1 sheet - Sushi rice: 2 cups - Red vinegar: 70ml - Sugar: 10g - Salt: 3g - Seasoned Nankan-Age (large pieces): 3 - Sugar: 50g - Light soy sauce: 100ml - Mirin: 100ml - Sake: 100ml - Dashi stock (from dried shiitake, bonito, and kelp): 500ml ## Recipe 1. 1. Pour hot water over Nankan-Age pieces in a basin and stack them. After about 10 minutes, lightly squeeze out excess moisture while it's still warm. 2. 2. In a pot, combine dashi stock and seasoning A, then add Nankan-Age and rehydrated shiitake mushrooms. Simmer to infuse the flavors. Once done, spread out the ingredients after slightly cooling. 3. 3. Cook the sushi rice slightly firm. Warm the sushi vinegar and dissolve the salt, then mix it with the freshly cooked rice. 4. 4. Cut the other ingredients into slightly larger pieces, matching the length of Nankan-Age. 5. 5. Spread the lightly squeezed Nankan-Age on a bamboo mat, spread a thin layer of sushi rice, and roll. Position the filling in the center and roll from the front. When using nori seaweed, spread sushi rice on it, flip it over, add the ingredients, and then roll. Cut the roll into eight pieces and serve. You can vary the fillings for variety, like using "mitsuba (Japanese wild parsley), freeze-dried tofu, and simmered carrots."3 thick rolls (360g sushi rice) ## Provider Information provider : Chef Shimizu Tozawa, Japanese Cuisine Head Chef, ANA Crowne Plaza Hotel Kumamoto New Sky