Japanese saltwort in mustard dressing ｜ Our Regional Cuisines

Yamagata Prefecture

Japanese saltwort in mustard dressing

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Image source: Hiroko Saito, Yamagata Prefecture Yonezawa Nutrition University
Image source: Hiroko Saito, Yamagata Prefecture Yonezawa Nutrition University
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Main lore areas

Murayama area, Okitama area
Main ingredients used

Japanese saltwort, hot pepper, soy sauce

History/origin/related events

The Japanese saltwort used in this dish was originally a wild plant that grew along the coast and came to be called okahijiki because it looks like hijiki, a seaweed. In Yamagata Prefecture, it is said that the seeds of the Japanese saltwort, which grew wild in the Shonai area by the sea, were introduced by boat across the Mogami River to Sunazuka Village (present-day Nanyo City), a sandy area under the Yonezawa Domain, where its cultivation began. In the Honzo Zufu (1828), it is mentioned in the "Wo Kamiru" section as "Wo Kahishiki" Ushu Yonezawa, indicating that it has been a production center since the Edo period. Nanyo City is considered to be the birthplace of Japanese saltwort, and even today, it is actively produced as a traditional vegetable that the local people are proud of.

As a wild species, it is very vigorous and can be expected to produce a large yield if the soil is suitable. Even after being picked once, the leaves sprout immediately. Therefore, depending on the care of the plant, it could be harvested many times.
Opportunities and times of eating habits

In recent years, it has become a year-round ingredient because it is grown in greenhouses, but shipments are in full swing around the end of March. The season for outdoor cultivation is in summer from June onward.
In the Okitama region, greenhouse and tunnel cultivation is the mainstream. By harvesting and sowing seeds each time, they can be harvested about five times a year. They are shipped to supermarkets and farm stands, making them easily available to ordinary households.
How to eat

The crunchy texture and taste of Japanese saltwort is best appreciated when it is dressed with mustard, but it is also delicious in salads with dressing or mayonnaise. It can also be added to an omelet, used as an ingredient in miso soup, or chopped into small pieces and added to dashi broth.
Japanese saltwort contains calcium, potassium, iron, magnesium, and vitamin C, and is rich in vitamin A. It is also a perfect source of nutrients.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
Due to the difficulty of cultivation, the lack of successors to the farmers has become an issue. Local volunteers have established the Japanese Saltwort Subcommittee and are working on preservation activities. In addition, the “Okitama Food Cheering Group” was established, and local restaurants and farmers are working together to preserve Okitama vegetables.

RECIPE

Ingredients (for 2 servings)

Japanese saltwort 50 g
soy sauce 1 teaspoon
Japanese pepper A pinch

How to cook

1. Cut off about 1 cm of the root of Japanese saltwort. Then boil in boiling water for about 20 to 30 seconds, then drain well using a colander.
2. Mix 1 teaspoon soy sauce and a pinch of Japanese hot pepper in a bowl.
3. Pour 1 into 2 and pour them into a bowl. You can also add spicy sauce as a garnish.

provider : Recipe from: “Exploring Yamagata's Local Cuisine” (Edited by Yamagata Prefecture Green Tourism Promotion Council, supervised by Hisako Furuta)

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

Japanese saltwort in mustard dressing ｜ Our Regional Cuisines

Yamagata Prefecture