Kusagina no Kakemeshi ｜ Our Regional Cuisines

Okayama Prefecture

Kusagina no Kakemeshi

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Image source: Kibichuo Tourism Association

Main lore areas

Kibichuo Town
Main ingredients used

Kusagina, rice, chicken, burdock root, carrots, shiitake

History/origin/related events

Kusagina are the dried young leaves of kusagi, a plant which grows wild in the countryside. It has an incredibly strong smell, so you'll know it's there even if you're just walking nearby. When you harvest it matters; select egg-sized ones that are neither too small nor too large. In the central region of Okayama Prefecture, it's picked and dried in late May. To dry it, quickly blanch the freshly picked leaves, then run it under cold water to remove the scum. It will not taste good unless all the scum is carefully removed. Once the scum is removed, squeeze out the water and spread the leaves on a woven mat. Keeping it away from the rain, let it dry to bone-dry, and store it.
A delicious way to eat kusagina is kakemeshi. Rehydrate the kusagina in water, slice it thinly, and saute in a generous amount of oil. Season it along with other ingredients, such as chicken, place on top of rice, our clear soup made from chicken bones over it, put blanched scallions on top, and enjoy. Kusanagi sauteed in oil can be enjoyed as a side dish seasoned with mirin, soy sauce, sugar, etc.
Opportunities and times of eating habits

Kusanagi can be stored, so it is made for events in all four seasons, and presented on ozen (four-legged tray for festive food).
How to eat

Rehydrate the kusagina slowly in water. Chop it thinly and saute in a generous amount of oil; season it along with sauteed chicken, burdock root, carrot, shiitake, etc. Put that on top of rice, pour clear soup made from chicken bones over it, put blanched scallions on top, and enjoy.
Efforts for Preservation and Succession

Besides being served at restaurants, it is also eaten at home.

source : source: Okayama Prefecture Provincial Culture Foundation "Okayama Taste"

RECIPE

Ingredients (serves 4)

Chicken bones 1／2 of a chicken
Chicken meat (breast or tenderloin) 200g
Kusagina (dried) 25g
Carrots 80g
Burdock root 80g
Egg 2
Green onions A little
Rice 200g
[Seasoning] Chicken broth 4 cups
[Seasoning] Soy sauce 5 Tbsp
[Seasoning] Sugar 2 Tbsp
[Seasoning] Mirin 1 Tbsp
[Seasoning] Sake 1 tsp
[Seasoning] Salt A little

How to cook

1. Let the kusagina rehydrate slowly in water overnight.
2. Make soup by boiling the chicken bones for 2 hours. During this process, parboil the chicken meat by putting it into the soup; take it out once it has cooked through.
3. Combine the seasoning to make the broth to be poured on.
4. Quickly boil the rehydrated kusagina, chop it finely and saute in oil. Add just enough broth from 3 to cover the kusagina and simmer until the kusagina takes on the broth's flavor.
5. Finely shred the chicken, and lightly season with the broth.
6. Julienne the carrots and burdock root to pieces about 4cm long, and lightly season with the broth.
7. Make thinly sliced omelet strips.
8. Finely chop the green onions.
9. Put rice in a bowl, and arrange the kusagina, chicken, carrot, burdock root, and eggs colorfully on top, and garnish with scallions in the middle.
10. Pour the broth on top, mix, and enjoy.

provider : Recipe source: Kibichuo Tourism Association

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

Kusagina no Kakemeshi ｜ Our Regional Cuisines

Okayama Prefecture

Kusagina no Kakemeshi

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (serves 4)

How to cook