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Kirizai ｜ Our Regional Cuisines

  • Niigata Prefecture

    Kirizai

Kirizai

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  • Main lore areas

    Chuetsu region

  • Main ingredients used

    Nozawana, daikon radish, natto, sesame

  • History/origin/related events

    Kiri-zai" is a local dish from the Uonuma region, made by mixing natto with chopped vegetables. The "kiri-zai" in kiri-zai means "to cut" and "zai" means "dai" in vegetable. Kirizai has a long history, and there is a record that during the Warring States period, samurai warriors used to carry kirizai as food for their troops. The Minamiuonuma region has deep snowfall, and because the region was snowbound for long periods of time during the winter, a culture of preserved foods such as pickles and dried fish, which can be preserved for long periods of time, took root. Natto, a good source of protein, was very valuable at a time when meat and fish were scarce, and it is said that natto was first eaten by people who chopped surplus pickles and vegetables into small pieces and increased the quantity. This dish was born from the wisdom of grandmothers, who used vegetables that were close at hand and used even the scraps carefully. It was also an important nutrient for our ancestors who lived in a harsh natural environment, as it is easy to prepare and provides efficient nutritional intake. The way to make this dish differs slightly from household to household, and there are many variations because it can be made with a variety of foods according to one's taste.

  • Opportunities and times of eating habits

    There is no specific season, and it is eaten throughout the year. It is eaten not only as an accompaniment to rice, but also as a snack, and is made with vegetables and other ingredients available at that time of the year.

  • How to eat

    Mix natto with chopped nozawana or carrots. Nozawana pickles are a must, and sometimes takuan pickles are added instead of daikon radish. Natto is also served with ikura (salmon roe), sukimi (tuna), or other sticky foods such as yams, turnips, and okra.

  • Efforts for Preservation and Succession

    In Minamiuonuma City, there is a group that promotes the town through "Kirizai". They have defined five basic ingredients: nozawana, sesame, salmon, takuan (pickled radish), and natto (fermented soybeans), and have launched a breakfast project called "Minamiuonuma Kirizai".

RECIPE

Ingredients (For 4 persons)

  • Pickled nozawana 100g
  • daikon radish 200g
  • Miso-pickled daikon radish 50g
  • Natto 40g
  • sesame seeds 1 tbsp.

How to cook

  • 1. Cut daikon radish into small pieces, sprinkle with a pinch of salt, rinse in cold water, and squeeze tightly.

  • 2. Finely chop pickled nozawana and squeeze. To make it crispy, do not add the leaf tips.

  • 3. Cut daikon radish into the same size as the radish.

  • 4. Put 1 to 3 in a bowl, mix and add sesame seeds.

  • 5. Just before serving, add natto and mix.

Recipe Arrangements

provider : "Niigata no okazu: Local ingredients and cuisine" (written by: Niigata Prefecture Dietary Improvement Promotion Committee Council, published by Kaikosha)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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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