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Okyuto ｜ Our Regional Cuisines

  • Fukuoka Prefecture

    Okyuto

Okyuto

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  • Okyuto
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    Image provided by : Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Okyuto
    DOWNLOAD

    Image provided by : Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Main lore areas

    Fukuoka City

  • Main ingredients used

    Okyuto, vinegar, soy sauce, etc.

  • History/origin/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.

RECIPE

Ingredients (For 3 persons)

  • Okyuto 200g
  • Vinegar 50ml
  • soy sauce 50ml
  • Sesame seeds 3g
  • Spice] Koutou Negi (spring onion) 3g
  • Spice] Ginger 3g
  • Spice] Bonito flakes 3g

How to cook

  • 1. Cut okudo into thin strips.

  • 2. Serve with vinegar and soy sauce, and garnish with grilled fish of your choice.

  • 3. Soy sauce or mayonnaise can be used as sauce.

provider : "Fukuoka Prefecture's Local Cuisine" (Written by Kikue Kusunoki, Professor Emeritus of Nakamura Gakuen University, published by Dobunshoin)

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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