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Niimoji ｜ Our Regional Cuisines

  • Saga Prefecture

    Niimoji

Niimoji

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  • Main lore areas

    All over the prefecture

  • Main ingredients used

    mizuimo (sweet potato)

  • History/origin/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.

RECIPE

Ingredients (For 4 persons)

  • 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

How to cook

  • 1. Peel taro, cut into 4 cm lengths, and soak in water.

  • 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. Arrange the slices of ginger on a plate. You may chill it thoroughly.

provider : Saga no Shoku-teki Local Cuisine

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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