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Nigui ｜ Our Regional Cuisines

  • Fukuoka Prefecture

    Nigui

Nigui

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  • Main lore areas

    Buzen area

  • Main ingredients used

    Chicken, taro, carrots, lotus root, burdock root

  • History/origin/related events

    It is said that the dish began with Buddhist cuisine which does not use chicken, and is made without exception for Buddhist memorial services, and frequently made for celebrations such as weddings as well. An odd number of ingredients are selected from taro, konjac, carrots, shiitake, fried tofu skin, wheat gluten, and lotus root, and each are cut into 3-4 cubes. Soy sauce and salt are added with a subtle amount of sugar, and then boiled in dashi broth for the taste of a clear soup with many ingredients. With "nigui," ingredients are chopped into bite-sized pieces, a little more finely than typical stews, and cooked with plenty of broth. Its taste is one that brings relief to your heart. The first time it is made as a soup, and once time has passed and the juice has evaporated to become a stew, that is counted as the second time; the name "nigui" comes from the fact that it is eaten twice ("nido gui").
    It is also called "dabu" in the Chikuho region, where kudzu starch or potato starch are added at the end to give it thickness.

  • Opportunities and times of eating habits

    The dish is a must-have for festivals and ceremonial family occasions. In the past, it was a special treat when guests came, made with a chicken that one had been raising; it was common for chicken rice or chicken soup to be made together.

  • How to eat

    Cut both the vegetables and the chicken into 1.5cm cubes. Boil the vegetables separately in advance so that they do not disintegrate in the dish, and discard the liquid. Add the chicken to the pot, and then add the vegetables and broth, and let boil. Adjust the taste while cooking, and it is ready to eat when everything has cooked.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Since it is simple and easy to make with the region's ingredients, it is used in food education at schools, and is made as a staple side dish. Since it has a good nutritional balance, it also often appears in school lunch menus. Additionally, it is sometimes made in great quantities for events and ceremonies where a large number of people gather, where it is given out to attendees.

RECIPE

Ingredients (serves 3)

  • Chicken 200g
  • Taro 2
  • Carrots 100g
  • Konjac 1／2 block
  • Lotus root 50g
  • Burdock root 60g
  • Dashi broth 600ml
  • 【Seasoning A】Soy sauce 30ml
  • 【Seasoning A】Sugar 30g
  • 【Seasoning A】Salt 2-3g
  • 【Seasoning A】Sake 5ml

How to cook

  • 1. Cut both the vegetables and the meat into 1.5cm cubes.

  • 2. Boil the vegetables alone so that they do not lose their shape, and discard the liquid.

  • 3. Add the chicken, vegetables, and dashi broth to the pot. Adjust the taste while cooking.

  • 4. It is ready to eat when everything has cooked.

provider : "Fukuoka Prefecture's Regional Cuisine" (Author: Nakamura Gakuen University Professor Emeritus KUSUNOKI Kikue Publisher: Dobun Shoin)

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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