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Zakuzaku ｜ Our Regional Cuisines

  • Fukushima Prefecture

    Zakuzaku

Zakuzaku

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  • Main lore areas

    Nihonmatsu City

  • Main ingredients used

    Taro, carrots, burdock root, konjac, Japanese radish, dried shiitake mushrooms, chicken, etc.

  • History/origin/related events

    Zakuzaku is also called “zakuzakuni” or “zakuzakujiru” and is one of the local dishes that has been popular since the Edo period. According to About Haikai Formulation, zakuzaku used to refer to “finely chopped greens,” but it is said that later, the perception of it changed to a soup made by dicing the ingredients.
    By the way, in Fukushima Prefecture, there is a boiled local dish called “kozuyu” that is eaten in Aizuwakamatsu. Zakuzaku uses dried sardines in its soup stock while kozuyu uses scallops, and there are a few other differences, but there are many similarities as well. Furthermore, in some areas, kozuyu is called “zakuzaku” and is recognized as the same thing. In any case, it is a flavorful local cuisine that mixes the food cultures of multiple regions.

  • Opportunities and times of eating habits

    It is served on ceremonial occasions, market days, Hatsuuma, and New Year's Eve. It is said to be served at events such as the Kohata-no-Hata Festival held in the former Towa Town and at the Nihonmatsu Lantern Festival held on the first Saturday, Sunday, and Monday of October. By the way, there is a rule that the ingredients should be odd-numbered for auspicious occasions and even-numbered for mourning occasions.

  • How to eat

    Ingredients such as taro, carrots, burdock root, konjac, Japanese radish, and dried shiitake mushrooms are cut into cubes, boiled in soup stock, and seasoned with soy sauce. Various ingredients such as bonito, salted cod, candied anchovies, dried squid, and herring are used for the soup stock, and each household’s version tastes different. In addition, depending on the region, the ingredients may be cut into strips or quarter-rounds.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    It is still made at home and served at restaurants and accommodations in Nihonmatsu City. Also, Nihonmatsu City is trying to gain the interest of a wide range of age groups, such as by creating a zakuzaku-themed song and a map of restaurants that serve zakuzaku, and also holding a world zakuzaku championship and zakuzaku recipe variation contest.

RECIPE

Ingredients (for 4 people)

  • taros 4
  • carrot 1／2
  • burdock root 1／3
  • slice of konjac 1／3
  • Japanese radish 1／5
  • dried shiitake mushrooms 4
  • Kombu about 10 cm
  • dried sardines 5 or 6
  • dried bonito stock 6 cups
  • soy sauce 2-3 tablespoons

How to cook

  • 1. Cut all ingredients into 1 cm cubes. Rehydrate the shiitake mushrooms and cut them. Pre-boil the taro to remove the sliminess.

  • 2. In a deep pot, add the soup stock and all of the ingredients except the taro and boil until soft.

  • 3. Next, add the taro, and when it becomes soft, season with soy sauce and serve.

provider : Recipe provided by: Mihoko Hiraide

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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