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Local Dishes in Chubu Area

Miso-nikomi udon(Aichi)New

MIso-nikomi udon(big) 

This hearty winter dish is prepared with the dark soybean miso that is a specialty of Nagoya and the surrounding region. The miso is diluted in a rich dashi stock prepared from bonito flakes, and placed in a wide, earthenware hot pot. Firm, chewy udon wheat noodles are cooked in this savory broth, along with chunks of chicken, deep-fried tofu, and leeks, then slowly simmered. To add extra nutrition, a raw egg is cracked into the piping-hot stew toward the end of cooking.

Buri-daikon(Toyama)

Buri_daikon 

Since the old days, yellowtail (buri) has been known as the king of the fish of Toyama Bay. Freshly landed, the flavor of this popular fish is at its peak in the winter months. The people of Toyama people have developed many ways of preparing it, both raw (as sashimi) and cooked, especially fried in teriyaki style. A local specialty is buri-daikon: the head and cleanings of the fish are placed in a dashi stock seasoned with soy sauce and sugar, and simmered with chunks of daikon radish until they become soft and absorb all the rich flavor of the broth.

Hoto(Yamanashi)  

Hoto 

This warming hot pot features a hearty mix of vegetables, such as pumpkin, with freshly made wheat noodles cut rather thicker than regular udon. The vegetables are first cooked in dashi stock; then the noodles are added and boiled until soft. The broth is seasoned with miso. Because fresh noodles are used, they give the broth a thick texture that retains the heat well.

Kuri-kinton(Gihu)  

kurikinton

Sakuraebi no kaki-age(Shizuoka)  

Sakuraebi no kaki-age

Echizen oroshi soba(Fukui)  

Echizen oroshi soba

Noppei-jiru(Niigata)  

Noppei-jiru (Niigata)

Shinshu soba(Nagano)

Shinshu soba(Nagano)

Kabura-zushi(Ishikawa)

Kabura-zushi(Ishikawa)

The yellowtail landed in winter from the Sea of Japan is valued for its rich, fatty flavor. A traditional way of preserving it is this fermented preparation. The fish is first salted, cut into fillets, and layered with slices of winter turnip. This is then pickled in vats with koji (the cultured rice from which sake is prepared). During the Edo Period, this was a popular winter delicacy prepared by many households, especially in Kanazawa.

Masu-zushi(Toyama)

 Masu-zushi

Sasa leaves are spread across the base of a round container and covered with a layer of vinegared rice. On top of this are placed slices of trout that have been salt-pickled and seasoned. The sasa leaves are folded over the top and then a weight is placed on top to press the sushi into a firm "cake." During the Edo Period, the local feudal lord, Maeda Toshioki, presented masu-zushi to the 8th Tokugawa shogun, Yoshimune. It is reported that Yoshimune, a connoisseur of rare delicacies, was highly impressed. 

Hitsu-mabushi(Aichi)

 Hitsu-mabushi

The eel is grilled without being steamed first. Then it is cut into fine slices and mixed with cooked rice in a wooden serving tub (hitsu). This can be eaten in three different ways: just as it is; seasoned with scallions and wasabi; and finally with hot green tea poured over it (cha-zuke). 

 

 

Pictures and articles are cited fromJAPAN'S TASTY SECRETS.

 

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