Nankan agemakizushi ｜ Our Regional Cuisines

Kumamoto Prefecture

Nankan agemakizushi

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Image Source : Portrait courtesy of Mariko Morita, Faculty of Life Sciences, Shokei University

Main lore areas

Nankan Town
Main ingredients used

Nankan-Age (deep-fried tofu), rice, kanpyo (dried gourd strips), thick tamagoyaki (sweet rolled omelette), and more.

History/origin/related events

"Nankan-Agemaki Sushi" is a type of rolled sushi that uses "Nankan-Age," a deep-fried tofu specialty that has been passed down in Nankan Town since the Edo period. It's so beloved in the Nankansen region that when people talk about rolled sushi there, they are usually referring to this dish.
Nankan-Age is a large piece of oil-fried tofu measuring around 20-30 cm on each side, known for its crispy texture. The process involves compressing tofu, thoroughly removing its moisture, and then double-frying it at both low and high temperatures. This removes most of the moisture, allowing it to be stored in a cool, dark place without direct sunlight for 2-3 months at room temperature. It's so renowned for enhancing broth that it's referred to as "dashi-age," and it's a must-add ingredient in miso soup and simmered dishes in the Nankansen region. A similar type of fried tofu exists in Matsuyama, Ehime Prefecture, in Shikoku, and Nankan-Age is said to have originated from Matsuyama.
"Nankan-Agemaki Sushi" involves using oil-drained Nankan-Age that has been simmered in a sweet and savory mixture of dashi, soy sauce, and sugar, as a substitute for nori seaweed. After squeezing out excess liquid from the simmered ingredients, the sushi rice is spread on a bamboo mat, the simmered ingredients (shiitake mushrooms, carrots, tamagoyaki, etc.) are placed on top, and then it's rolled. Unlike with nori seaweed, it's a bit trickier to stick the rice together and to tighten the end of the roll. This dish is often handcrafted in eateries and delis. The Nankan-Age absorbs the simmering liquid, resulting in a plump, juicy, and chewy texture.
Opportunities and times of eating habits

It's enjoyed not only during celebrations but also as part of everyday meals. Its appealing appearance and kid-friendly taste make it a popular choice for events like sports festivals. The specific ingredients for stuffing can vary by cook, changing with the seasons, such as cucumber in summer and spinach in winter.
How to eat

To make the dish, pour hot water over squeezed Nankan-Age, spread it out, and lightly squeeze out the excess moisture. In a pot, combine dashi and seasoning A, then add Nankan-Age and rehydrated shiitake mushrooms. Simmer until the flavors meld. The simmered ingredients are then spread out after cooling slightly. Prepare the sushi rice slightly firm and mix it with warm sushi vinegar. Cut the other ingredients into slightly larger pieces, matching the length of Nankan-Age.
Spread the lightly squeezed Nankan-Age on a bamboo mat, place a thin layer of sushi rice on top, and then roll. Cut the roll into bite-sized pieces.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
Local cuisine groups and organizations often share this recipe through educational activities in kindergartens, elementary schools, and cooking classes for the general public. It's also offered in local specialty shops and restaurants. In addition, food experts in Kumamoto are presenting this culinary tradition on a DVD as part of their preservation efforts.

RECIPE

Ingredients (3 rolls)

Thick tamagoyaki 3 pieces
Seasoned kanpyo (dried gourd strips) 60g
Rehydrated dried shiitake mushrooms 6 pieces
Cucumber 1
Sakura denbu (sweet pink fish flakes) 30g
Nori seaweed 1 sheet
Sushi rice 2 cups
Red vinegar 70ml
Sugar 10g
Salt 3g
Seasoned Nankan-Age (large pieces) 3
Sugar 50g
Light soy sauce 100ml
Mirin 100ml
Sake 100ml
Dashi stock (from dried shiitake, bonito, and kelp) 500ml

How to cook

1. Pour hot water over Nankan-Age pieces in a basin and stack them. After about 10 minutes, lightly squeeze out excess moisture while it's still warm.
2. In a pot, combine dashi stock and seasoning A, then add Nankan-Age and rehydrated shiitake mushrooms. Simmer to infuse the flavors. Once done, spread out the ingredients after slightly cooling.
3. Cook the sushi rice slightly firm. Warm the sushi vinegar and dissolve the salt, then mix it with the freshly cooked rice.
4. Cut the other ingredients into slightly larger pieces, matching the length of Nankan-Age.
5. Spread the lightly squeezed Nankan-Age on a bamboo mat, spread a thin layer of sushi rice, and roll. Position the filling in the center and roll from the front. When using nori seaweed, spread sushi rice on it, flip it over, add the ingredients, and then roll. Cut the roll into eight pieces and serve. You can vary the fillings for variety, like using "mitsuba (Japanese wild parsley), freeze-dried tofu, and simmered carrots."
3 thick rolls (360g sushi rice)

provider : Chef Shimizu Tozawa, Japanese Cuisine Head Chef, ANA Crowne Plaza Hotel Kumamoto New Sky

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

Nankan agemakizushi ｜ Our Regional Cuisines

Kumamoto Prefecture